Crispy fried calamari served with a garlic aioli.

Calamari

Onion Rings

Mashed Potatoes

Collard Greens

House Cut Fries

Roasted Brussel Sprouts

Roasted Asparagus

Chicken Sandwich

Shrimp Burger

8oz choice filet | mashed potatoes | roasted asparagus | house-made chimichurri

Wood Fired Grilled Filet

farm raised catfish filet | cornmeal battered | black-eyed peas and rice | collard greens | tartar sauce

Mississippi Fried Catfish

sushi grade tuna | coconut rice | avocado | pineapple salsa | chile sauce

Grilled Tuna

8oz tempura fried cold water tail | brussels | onion rings | Asian dipping sauce

Fried Lobster Tail

N.C. Grouper | lightly blackened and pan-seared | creamed spinach | roasted garlic potatoes | hollandaise

Blackened Grouper

grilled | Asian stir-fry | sushi rice | wasabi mustard sauce

Scottish Salmon

Green Jacket Salad

Beet Salad

shrimp broth | tomatoes | veggies | cream | rice

Shrimp Bisque

Pimento Cheese Hushpuppies

Smoked Chicken Wings

Prince Edward Island | saffron cream sauce | toasted baguette

Mussels

herb butter | jalapeno | three cheese blend

Hunt's Style Baked Oysters

herb butter | parmesan asiago three cheese blend

Baked Oysters

Raw Oysters on the Half Shell

Rinse the calamari rings under cold water and pat them dry with paper towels. This step ensures they are not watery, which helps in achieving a crisp texture.

Prepare the Calamari

In three separate bowls, set up the breading station. In the first bowl, mix the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.

Set Up Breading Station

Dip each calamari ring first into the flour mixture, ensuring it's well coated. Then, dip it into the beaten eggs, allowing excess to drip off, and finally coat it in breadcrumbs. Repeat this process until all calamari rings are coated.

Coat the Calamari

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into the oil; it should sizzle immediately.

Heat the Oil

Carefully add the coated calamari rings in batches to the hot oil. Fry for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

Fry the Calamari

Using a slotted spoon, remove the fried calamari from the oil and drain on paper towels. Season with additional salt to taste before serving.

Drain and Serve

In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Mix until smooth. Adjust seasoning with salt and black pepper to taste.

Prepare the Aioli

Serve the crispy fried calamari hot with the garlic aioli on the side for dipping.

Serve

Calamari rings

All-purpose flour

Cornstarch

Salt

Black pepper

Paprika

Garlic powder

Eggs

Breadcrumbs

Vegetable oil

Mayonnaise

Garlic cloves

Lemon juice

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set them aside.

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Whisk together until well combined.

Mix the Dry Ingredients

Gradually pour in the cold sparkling water while stirring the dry ingredients. Mix until the batter is smooth and slightly thick. Let the batter rest for about 10 minutes.

Add the Sparkling Water

In a deep-fryer or large heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each onion ring into the batter, allowing any excess to drip off.

Coat the Onion Rings

Carefully drop the battered onion rings into the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Onion Rings

Using a slotted spoon, remove the onion rings from the oil and place them on a plate lined with paper towels to drain any excess oil. Season with salt to taste.

Drain and Cool

Serve the onion rings hot as an appetizer or snack. Enjoy with your favorite dipping sauce!

Serve Hot

Baking powder

Cold sparkling water

Large onions

Peel the potatoes and cut them into equal-sized chunks (about 1-2 inches) to ensure even cooking.

Peel and Chop the Potatoes

Place the chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium heat and let simmer until potatoes are fork-tender, about 15-20 minutes.

Boil the Potatoes

Once the potatoes are cooked, drain them in a colander and return them to the pot.

Drain the Potatoes

Using a potato masher or a fork, mash the potatoes until smooth and creamy. Avoid over-mashing to prevent them from becoming gummy.

Mash the Potatoes

Add the butter and milk to the mashed potatoes. Stir until well combined and creamy.

Add Butter and Milk

Add salt and black pepper to taste. Mix well to incorporate the seasoning.

Season the Mashed Potatoes

If using garlic, mince the garlic cloves and sauté in a small pan with a tablespoon of butter until fragrant. Fold into the mashed potatoes for added flavor.

Add Garlic (Optional)

For a creamier texture, stir in sour cream to the mashed potatoes.

Add Sour Cream (Optional)

Finely chop the chives and sprinkle on top of the mashed potatoes as a garnish before serving.

Garnish with Chives (Optional)

Potatoes

Butter

Milk

Black Pepper

Garlic

Sour Cream

Chives

Rinse the collard greens thoroughly under cold water to remove any dirt or grit. Shake off excess water.

Wash the Collard Greens

Remove the tough stems from the collard greens and chop the leaves into bite-sized pieces.

Chop the Collard Greens

Mince the garlic, chop the onion, and dice the red bell pepper.

Prepare the Aromatics

In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and diced red bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.

Sauté the Aromatics

Stir in the chopped collard greens, mixing well with the sautéed aromatics.

Add the Collard Greens

Pour in the vegetable broth, and add salt, black pepper, and red pepper flakes. Stir to combine.

Add the Broth and Seasonings

Reduce the heat to low, cover the skillet, and let the collard greens simmer for about 30 minutes, stirring occasionally, until they are tender.

Simmer

Once the collard greens are tender and flavorful, remove from heat and serve warm as a side dish.

Collard greens

Onion

Red bell pepper

Olive oil

Vegetable broth

Red pepper flakes

Thoroughly wash the Russet potatoes under cold running water to remove any dirt. Cut each potato into even-sized strips, approximately 1/4 inch thick, to ensure even cooking.

Wash and Cut

Place the cut potato strips in a large bowl filled with cold water. Let them soak for at least 30 minutes to remove excess starch, which helps to achieve crispiness.

Soak the Fries

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. This step is crucial for achieving crispy fries.

Drain and Dry

In a large mixing bowl, combine the dried potato strips with olive oil, salt, black pepper, garlic powder, and paprika. Toss until all the fries are evenly coated with the seasoning.

Season the Fries

Preheat your oven to 425°F (220°C). This high temperature is important for baking crispy fries.

Preheat the Oven

Spread the seasoned potato strips in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping the fries halfway through, until golden brown and crispy.

Bake the Fries

Once baked, remove the fries from the oven and let them cool for a few minutes. Serve hot and enjoy your house cut fries with your favorite dipping sauce.

Russet potatoes

Preheat your oven to 400°F (200°C). This high temperature will help to caramelize the Brussel sprouts and give them a nice roasted flavor.

Rinse the Brussel sprouts under cold water to remove any dirt. Trim the stem ends and remove any yellow or damaged leaves. Cut the larger sprouts in half to ensure even cooking.

Prepare the Brussel Sprouts

Peel and finely mince the garlic cloves. This will release their flavor and aroma during roasting.

Mince the Garlic

In a large bowl, combine the prepared Brussel sprouts, minced garlic, olive oil, salt, black pepper, and balsamic vinegar. Toss everything together until the sprouts are well coated.

Toss Ingredients Together

Spread the coated Brussel sprouts evenly on a baking sheet. Make sure they are in a single layer to ensure even roasting.

Spread on Baking Sheet

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussel sprouts are golden brown and crispy on the outside. Toss them halfway through the cooking time for even browning.

Roast in Oven

After 20 minutes, check the Brussel sprouts. They should be tender when pierced with a fork and crispy on the outside. If they need more time, continue roasting for an additional 5 minutes.

Check for Doneness

Once done, remove the Brussel sprouts from the oven and let them cool for a few minutes. Serve warm as a side dish or a healthy snack.

Serve Warm

Brussel sprouts

Balsamic vinegar

Preheat your oven to 425°F (220°C) to ensure it's hot enough to roast the asparagus.

Wash the fresh asparagus under cold water and trim the woody ends, which are usually about 1-2 inches from the bottom.

Prepare the Asparagus

In a large bowl, combine the asparagus, olive oil, salt, black pepper, lemon juice, and garlic powder. Toss until the asparagus is evenly coated.

Season the Asparagus

Spread the seasoned asparagus in a single layer on a baking sheet lined with parchment paper to prevent sticking.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast the asparagus for 12-15 minutes, or until the asparagus is tender and slightly crispy on the edges.

Roast the Asparagus

If desired, sprinkle the grated Parmesan cheese over the asparagus during the last 2 minutes of roasting for a cheesy finish.

Add Parmesan Cheese (Optional)

Remove the asparagus from the oven, let it cool for a minute, and serve hot as a side dish.

Fresh asparagus

Parmesan cheese (optional)

Season the chicken breasts with salt, black pepper, and paprika. Set aside.

Prepare the Chicken

In three separate bowls, place flour in the first, beaten eggs in the second, and breadcrumbs in the third.

Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs. Ensure an even coating.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded chicken breasts for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

Thinly slice the green cabbage and grate the carrot.

Prepare the Vegetables

In a large bowl, combine the cabbage, carrot, mayonnaise, apple cider vinegar, hot sauce, salt, and black pepper. Mix well and set aside to marinate.

Mix the Slaw

In a small saucepan, mix chili powder, garlic powder, tomato sauce, cayenne pepper, and salt. Cook over low heat for 5-10 minutes, stirring occasionally, until heated through.

Combine Ingredients

Toast the burger buns in a skillet or toaster until golden.

Toast the Buns

On the bottom bun, place a fried chicken breast, top with a slice of pepper jack cheese, a generous portion of spicy slaw, a few wickles, and drizzle with chile sauce. Cap with the top bun.

Layer the Ingredients

Fry the house-cut fries in the remaining vegetable oil until crispy and golden brown, about 5-7 minutes. Drain on paper towels and season with salt.