House made recipe served with roasted tri-color baby potatoes

Crab Cake

Sautéed 'Airline' chicken breast with artichoke hearts, chick peas, tomato, kale & spinach

Chicken with Mediterranean Stew

Large shrimp and sea scallops served over crab risotto

Seafood Sautée

Leg-quarter slow-cooked duck served over wild mushrooms with tomatoes

Duck Confit

Home made with prime rib and filet mignon.

Chili-Cup

With carrots, cucumbers, tomatoes, and homemade croutons tossed in house balsamic

Mixed Field Greens

Seasoned Jumbo Lump Crab meat rolled with red with Old Bay Aioli & Siracha Bourbon sauce.

Crab Eggroll

1 pound. Steamed with Old Bay, onions, beer, and lemon

Steamed Shrimp

Toasted ciabatta bread topped with jumbo lump crab meat and Imperial sauce

Crab Crostini

Mussels steamed with andouille sausage garlic, tomato, potato, white wine, and butter

Steamed Mussels

Sweet Corn Fritters

Fried Mozzarella

Olive Sampler

Grilled wild mushrooms pureed with toasted walnuts chilled, served with blue cheese croutons

Chilled Wild Mushroom Pate

Mild, Regular, Hot, Old Bay, Bourbon, Korean BBQ, PMRB, Sweet Chili, BBQ

Buffalo Wings

Cream Cheese mixed with a variety of spices & peppers wrapped in a wonton, served with sweet chili sauce

Chinese Fire Poppers

Chicken Tenders

Dessert

Served with roasted potatoes and green beans with red peppers

Jumbo Lump Crab Cake

With Lobster Sauce. Served with risotto and grilled asparagus

Pan-seared Halibut

Airline Chicken Breast

With Blueberry Merlot Reduction. Served with roasted carrots & orzo

Elk Chop

With wild mushroom Hunter Sauce. Served with garlic-Foie Gras mashed potatoes and grilled asparagus

USDA Prime Filet Mignon

Served with balsamic glaze & crumbled blue cheese

Roasted Beet Salad

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Preheat and prepare

Place halved baby potatoes in a bowl. Add 2 tablespoons olive oil, minced garlic, chopped rosemary or thyme, 3/4 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Season potatoes

Spread potatoes cut-side down in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring once halfway through, until golden and tender when pierced with a fork. Remove from oven and keep warm.

Roast

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 tsp grated garlic, 1 tsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve.

Make aioli

Inspect lump crab meat and remove any cartilage or shells. Gently break up large lumps with your fingers; avoid shredding the crab too finely so you keep nice chunks.

Prepare crab meat

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice and 1 large egg until combined and slightly glossy.

Mix binding ingredients

To the mayo-egg mixture add 3 tablespoons panko breadcrumbs, 2 tablespoons chopped green onions, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1 teaspoon salt and 1 teaspoon black pepper. Stir to combine.

Combine dry and fresh aromatics

Gently fold the lump crab meat into the mixture with a rubber spatula, folding until ingredients are incorporated but crab remains in chunks. The mixture should hold together when pressed; if too wet, fold in up to 1 additional tablespoon panko. Using a 1/3-cup measure (or your hands) form 6 evenly sized cakes (about 3/4-inch to 1-inch thick). Place formed cakes on a tray and refrigerate for 20–30 minutes to firm up — this helps prevent them from falling apart when cooking.

Add crab and form cakes

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is melted and the pan is hot (but not smoking), add crab cakes without overcrowding — cook in batches if necessary. Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. If cakes brown too quickly, reduce heat slightly and cover loosely for 30–60 seconds to warm through. Internal temperature should reach 145°F (63°C) if measured.

Cook crab cakes

Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly. Plate 2–3 crab cakes per serving alongside roasted tri-color baby potatoes. Spoon a dollop of lemon herb aioli beside or on top of each crab cake and garnish with a lemon wedge and a sprinkle of chopped parsley.

Finish and serve

lump crab meat

panko breadcrumbs

mayonnaise (preferably full-fat)

Dijon mustard

Worcestershire sauce

fresh lemon juice

large egg

green onions (scallions), finely chopped

fresh parsley, finely chopped

Old Bay seasoning

salt

black pepper, freshly ground

unsalted butter (for pan)

neutral oil (vegetable or canola) (for pan)

tri-color baby potatoes (red, yellow, purple), halved

extra-virgin olive oil

garlic cloves, minced

fresh rosemary or thyme, chopped

black pepper

mayonnaise

lemon zest

garlic, grated or very finely minced

Pat the airline chicken breasts dry with paper towels. Season both sides and under the skin with kosher salt (about 1/2 tsp per breast), black pepper, and smoked paprika. Let rest at room temperature for 10 minutes while you start the stew base.

Prepare and season chicken

In a large ovenproof skillet or sauté pan, heat 2 tbs olive oil over medium-high heat until shimmering. Place the chicken skin-side down and sear without moving for 5–7 minutes, until the skin is golden brown and crisp. Flip and sear the meat side 2 minutes. Remove chicken to a plate. Reserve pan fat in skillet.

Sear chicken

You will return the chicken to the pan to finish cooking through with the stew for 12–15 minutes (see below).

Finish in skillet later

Using the same skillet with reserved pan juices (add 1 tbs olive oil if pan is dry), lower heat to medium. Add diced onion, carrot and celery. Sauté 6–8 minutes until softened and beginning to brown.

Add minced garlic and tomato paste; cook 30–45 seconds, stirring, until fragrant and tomato paste darkens slightly.

Deglaze the pan with the white wine (or 1 tbs chicken stock if not using wine), scraping up browned bits from the bottom with a wooden spoon.

Add crushed tomatoes and 1 cup chicken stock. Stir in dried oregano and crushed red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer 6–8 minutes to meld flavors and slightly thicken.

Stir in drained chickpeas, quartered artichoke hearts and halved cherry tomatoes. Simmer 3–4 minutes to heat through.

Nestle the seared airline chicken breasts skin-side up into the stew so the sauce comes partway up the sides of the chicken. Spoon some sauce over the exposed meat without soaking the skin.

Cover the skillet with a lid or aluminum foil and cook over low heat (or transfer to a preheated 375°F / 190°C oven) for 12–15 minutes, or until internal temperature of the chicken reaches 160–165°F (71–74°C). Cooking time will vary with breast size.

Remove lid and add chopped kale and baby spinach to the pan around the chicken. Stir vegetables gently into the stew so they wilt but retain color, about 2–3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Remove the skillet from heat. Stir in 1 tbs fresh lemon juice and 1 tbs unsalted butter to finish the sauce, swirling to emulsify. Sprinkle chopped parsley over the stew.

Transfer chicken to plates or serve family style from the skillet. Spoon stew (chickpeas, artichokes, greens and sauce) alongside each breast. Crumble feta over individual portions if using.

Let rest 3–4 minutes before serving so juices redistribute. Serve with crusty bread or orzo if desired.

airline chicken breast (skin-on, bone-in)

kosher salt

smoked paprika

olive oil

unsalted butter

yellow onion, medium, diced

garlic, minced

carrot, medium, diced

celery stalks, diced

crushed tomatoes (canned)

low-sodium chicken stock

dry white wine (optional)

tomato paste

canned chickpeas, drained and rinsed

marinated artichoke hearts, quartered (jarred, drained)

kale, stems removed, chopped

baby spinach

cherry tomatoes, halved

dried oregano

crushed red pepper flakes (optional)

lemon juice (fresh)

fresh parsley, chopped

feta cheese, crumbled (optional)

Keep 4 cups of chicken or seafood stock warm in a saucepan over low heat. Finely chop the onion, mince garlic, zest the lemon, and grate the Parmesan. Gently pick through lump crab meat to remove any shells; set crab aside refrigerated.

Prepare stock and mise en place

In a medium saucepan or heavy skillet, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat until butter foams. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds more until fragrant.

Sweat aromatics

Add 1 cup arborio rice to the pan and stir to coat with butter and oil. Cook 1–2 minutes, stirring constantly, until the edges of the rice become translucent and it smells slightly nutty. This step helps release starch gradually.

Toast rice

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice, about 1–2 minutes.

Deglaze with wine

Begin adding the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next 1/2 cup. Continue this process for 18–22 minutes total, until rice is al dente and creamy. You may not need all 4 cups; stop when texture is creamy and tender with a slight bite.

Cook risotto

When rice is nearly done (within the last 2 minutes of cooking), gently fold in 1 cup lump crab meat, 1 tablespoon butter (from Finish & Garnish), 1/2 cup grated Parmesan, 1 teaspoon lemon zest, 1 tablespoon chopped chives or parsley, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir gently to combine without breaking up the crab too much. Taste and adjust seasoning.

Finish risotto with crab and seasoning

Remove pan from heat, cover, and let rest 2 minutes so flavors meld. The consistency should be spoonable—loose enough to spread slightly on a plate but not soupy. If too thick, stir in up to 1–2 tablespoons warm stock to loosen.

Rest risotto

Pat shrimp and scallops very dry with paper towels (this helps get a good sear). Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper divided between them (use about 3/4 tsp salt & 3/4 tsp pepper for scallops and shrimp proportionally). If using, lightly sprinkle 1/4 teaspoon red pepper flakes across both.

Season seafood

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When butter foams and just begins to brown, place the scallops in the pan spaced apart. Do not move them. Sear scallops 1.5–2 minutes per side until a golden-brown crust forms and centers are just opaque. Transfer scallops to a plate and tent with foil to keep warm.

Sear scallops

Lower heat to medium. In the same skillet add remaining 1 tablespoon unsalted butter. Add 2 teaspoons minced garlic and cook 20–30 seconds until fragrant (do not let it burn). Add the shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove skillet from heat.

Cook shrimp

While shrimp finishes, pour 1 tablespoon dry white wine into the hot skillet to deglaze, scraping up brown bits. Add 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh parsley. Swirl to combine and let the sauce reduce 30–45 seconds. Taste and adjust with a small pinch of salt or pepper if needed.

Make quick pan sauce

Return scallops to the pan for 30 seconds just to rewarm and coat in the sauce. Turn off heat. Spoon the sauce over the seafood. Keep warm briefly while plating the risotto.

Combine and keep warm

Spoon a generous portion of crab risotto (about 1 to 1 1/4 cups) into the center of each warmed dinner plate and spread slightly into a shallow well.

Plate risotto

Arrange 4 seared scallops and 6 shrimp over each serving of risotto. Spoon any remaining pan sauce over the seafood and around the risotto.

Top with seafood

Garnish each plate with a sprinkle of chopped parsley or microgreens, a little extra lemon zest if desired, and serve with lemon wedges on the side.

Garnish and serve

large shrimp, peeled and deveined (16–20 count)

sea scallops, side muscle removed

white wine (dry)

red pepper flakes (optional)

arborio rice

lump crab meat, picked over for shells

chicken or seafood stock, warm

dry white wine

unsalted butter, divided

yellow onion, very finely chopped

Parmesan cheese, freshly grated

fresh lemon zest

fresh chives or parsley, chopped

extra butter (to finish risotto)

lemon wedges

microgreens or additional parsley

Pat duck legs dry with paper towels. Combine kosher salt, sugar and freshly ground black pepper and rub evenly all over the legs, including under the skin where possible. Place smashed garlic cloves, thyme sprigs and bay leaves on the bottom of a shallow nonreactive container (glass or ceramic). Arrange duck legs skin-side up on top. Cover tightly with plastic wrap and refrigerate 12–24 hours to cure.

Cure the duck

After curing, remove duck from refrigerator. Rinse each leg under cold water to remove excess salt and seasonings. Pat very dry with paper towels. Let rest at room temperature for 30 minutes while you preheat the oven.

Rinse and dry

Preheat oven to 225°F (107°C). In a heavy ovenproof pot or Dutch oven large enough to hold the legs in a single layer, heat the duck fat just until melted. Place duck legs into the pot skin-side up and add any reserved thyme/garlic only if desired (they will flavor the fat). The fat should cover the legs completely; add more fat if necessary. Bring gently to a bare simmer on the stovetop, then cover and transfer to the oven. Cook gently for 2 1/2–3 hours, or until meat is fork-tender and pulling away from the bone.

Submerge in fat and slow-cook

When done, let the legs cool in the fat to room temperature. For immediate service remove from fat; to store, transfer legs to a container and cover with the fat. Refrigerate up to 1 week (fat will solidify).

Cool and store (if making ahead)

When ready to serve, remove legs from fat and gently wipe off excess. Preheat oven to 400°F (205°C). In a skillet, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Place legs skin-side down and sear 2–3 minutes to render and crisp skin (or skip sear and place directly skin-side up on a rimmed baking sheet). Transfer to the hot oven and roast 8–12 minutes until skin is deeply golden and very crisp and internal temperature reaches 165°F (74°C). Let rest 5 minutes before plating.

Crisp the skin and finish

While the duck finishes in the oven, prepare the mushrooms and tomatoes so they are warm and saucy when the duck is ready.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add sliced shallots and a pinch of salt. Cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Increase heat to medium-high. Add the sliced mushrooms in a single layer if possible; allow them to sear undisturbed 2–3 minutes to develop color. Stir and continue to cook until mushrooms release their liquid and most of it evaporates, about 4–6 more minutes. Season with 1 teaspoon salt and freshly ground black pepper to taste.

Cook mushrooms

Pour in 1 tablespoon dry white wine or vermouth and scrape up any browned bits. Add halved cherry tomatoes and chopped thyme leaves. Cook another 2–3 minutes until tomatoes are just softened and form a light sauce with the reduced wine. Stir in remaining 1 tablespoon butter off the heat to add glossy finish. Taste and adjust seasoning.

Deglaze and finish

Divide warm mushrooms and tomatoes among four plates, creating a bed in the center of each plate.

Place one crisped duck leg-quarter on top of the mushroom bed. Spoon a little of the strained cooking fat (optional; 1 teaspoon) over the duck for shine and flavor if desired.

Finish with a sprinkle of chopped parsley, a pinch of lemon zest, and a few microgreens or baby arugula for freshness. Serve immediately.