crispy chicken • Nashville hot • pickles • slaw • spicy ranch

NASHVILLE HOT

CRISPY ONION RINGS

crispy Maine haddock • lettuce • tomato • tartar

CRISPY FISH

three corn tortillas • crispy fish • citrus slaw • pico de gallo • spicy mayo • avocado crema

FISH TACOS

hand-picked Maine lobster • gruyere • sourdough

LOBSTER GRILLED CHEESE

single house patty • special sauce • lettuce • cheese • pickles • onions • on a house bun

MINI McMAC

house patty • pulled pork • bacon • fried egg • block sauce

BUTCHER

house-made falafel patty • lettuce • tomato • onion • goat cheese spread • beet tzatziki

FALAFEL

house patty • bacon • caramelized onion • jalapenos • lettuce • cheddar • block sauce

HOUSE

sea salt fries • pico de gallo • avocado crema • spicy mayo

CHOZA FRIES

crispy chicken • fried egg • Maine maple syrup • two Belgian waffles as bun

CHICKEN & WAFFLE

house patty • bacon • bbq sauce • onion rings • tomato • lettuce • cheddar • spicy ranch

TEXAS

two kids burger • onion • pickles • cheddar • ketchup • mustard • 1/2 pound Butcher fries • soft drink

house patty • hand-picked Maine lobster • lettuce • tomato • bacon • mayo

SURF & TURF BURGER

CRISPY WINGS

house patty • bacon • bacon jam • cheddar • block sauce

BACON BACON

house patty • lettuce • tomato • onion • pickles • cheddar • block sauce

CHEESEBURGER

house patty • bacon • grilled pineapple • tomato • onion • cheddar • teriyaki mayo

HAWAIIAN

Maine lobster • mayo • Maine Jonah crab • drawn butter • shredded lettuce • brioche roll

SHACK ROLL

hand-picked Maine lobster • shredded lettuce • drawn butter • brioche roll

HOT-BUTTERED LOBSTER ROLL

hand-picked Maine lobster • shredded lettuce • mayo • brioche roll

MAINE LOBSTER ROLL

crispy chicken • buffalo • lettuce • tomato • spicy ranch

BUFFALO CHICKEN

crispy chicken • lettuce • tomato • onion • pickles • block sauce

BIG BIRD

romaine • croutons • parmesan • caesar dressing

CAESAR

In a large bowl, combine the buttermilk, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours or overnight.

Marinate the Chicken

In another bowl, mix together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from the buttermilk and dredge in the flour mixture, ensuring an even coat.

Dredge the Chicken

In a deep skillet or pot, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the coated chicken to the hot oil, frying in batches if necessary. Cook for 8-10 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a small saucepan, combine cayenne pepper, brown sugar, paprika, garlic powder, salt, and vegetable oil. Heat over low heat, stirring until well mixed and warmed.

Prepare the Sauce

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, vinegar, salt, and pepper. Mix until well combined.

Prepare the Slaw

In a small bowl, mix ranch dressing with hot sauce until combined.

Prepare the Spicy Ranch

Place fried chicken on a serving plate, drizzle with Nashville hot sauce, and top with pickles and slaw. Serve with spicy ranch on the side.

Serve

Chicken thighs (bone-in or boneless)

Buttermilk

All-purpose flour

Cayenne pepper

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Vegetable oil (for frying)

Brown sugar

Vegetable oil

Pickles (dill or bread & butter)

Green cabbage (shredded)

Carrots (shredded)

Mayonnaise

Apple cider vinegar

Ranch dressing

Hot sauce

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

Slice the Onions

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth.

Prepare the Batter

In a deep skillet or 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. Carefully place the rings in the hot oil, frying in batches to avoid overcrowding until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Coat and Fry the Onion Rings

In a medium bowl, combine mayonnaise, ketchup, Worcestershire sauce, hot sauce, garlic powder, and salt. Mix well until smooth.

Mix the Sauce

large onions

all-purpose flour

cornstarch

baking powder

salt

black pepper

cold sparkling water

vegetable oil

mayonnaise

ketchup

Worcestershire sauce

hot sauce

garlic powder

In a shallow dish, mix the flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and milk.

Prepare the Breading

Dip each haddock fillet first into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing to adhere.

Coat the Fish

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Carefully add the coated fish fillets to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Fry the Fish

On a plate, place a leaf of romaine lettuce, top with a piece of crispy haddock, a slice of tomato, and a dollop of tartar sauce. Serve hot.

Assemble the Dish

Maine haddock fillets

cornmeal

eggs

milk

romaine lettuce

tomato

tartar sauce

In a mixing bowl, combine the shredded cabbage, grated carrot, and lime juice. Toss well to combine and set aside to marinate for about 15 minutes.

Prepare the Citrus Slaw

Heat oil in a frying pan over medium heat. Cook the crispy fish fillets until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and drain on paper towels.

Cook the Fish

In a dry skillet, warm the corn tortillas over low heat for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, layer crispy fish, a generous scoop of citrus slaw, pico de gallo, a drizzle of spicy mayo, and a dollop of avocado crema. Serve immediately.

Assemble the Tacos

Corn Tortillas

Crispy Fish Fillets

Cabbage, shredded

Carrot, grated

Lime Juice

Pico de Gallo

Spicy Mayo

Avocado Crema

If using fresh lobster, steam or boil the lobster tails until cooked through. Remove the meat from the shells and chop it into bite-sized pieces. If using pre-cooked lobster meat, simply chop it into pieces.

Prepare the Lobster

In a bowl, combine the chopped lobster meat, grated Gruyere cheese, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Mix the Filling

Spread a thin layer of butter on one side of each slice of sourdough bread. Place two slices of bread, buttered side down, on a clean surface. Spoon the lobster and cheese mixture evenly over each. Top with the remaining slices of bread, buttered side up.

Assemble the Sandwich

Heat a skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

Grill the Sandwich

Remove the grilled cheese sandwiches from the skillet, let them cool for a minute, then slice in half and serve immediately.

Maine lobster meat

Gruyere cheese

Sourdough bread

Unsalted butter

In a bowl, mix ground beef with salt and black pepper. Form into a small patty, about 3 inches in diameter.

Form the Patty

Heat a skillet over medium-high heat. Cook the patty for about 3-4 minutes on each side, or until it reaches your desired doneness.

Cook the Patty

In a small bowl, mix together mayonnaise, ketchup, sweet pickle relish, and yellow mustard until well combined.

Combine Ingredients

On the bottom half of the house bun, spread a spoonful of special sauce. Add the cooked patty, followed by lettuce, cheddar cheese slice, pickles, and onion slices. Top with the other half of the bun.

Build the Burger

Ground beef

Ketchup

Sweet pickle relish

Yellow mustard

Lettuce

Cheddar cheese slice

Pickles

Onion

House bun

In a bowl, combine ground beef, salt, black pepper, and garlic powder. Mix gently and form into two equal patties.

Heat a grill or skillet over medium-high heat. Cook patties for about 4-5 minutes on each side, or until desired doneness.

In a small saucepan, heat the cooked pulled pork with barbecue sauce over medium heat until warmed through.

Mix Pulled Pork

In a skillet, cook bacon strips over medium heat until crispy. Remove and place on paper towels to drain.

Fry the Bacon

In the same skillet, melt butter over medium heat. Crack eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking.

Fry the Eggs

In a bowl, mix mayonnaise, sriracha, and lime juice until well combined.

On the bottom half of each burger bun, place a patty, followed by pulled pork, crispy bacon, and a fried egg. Drizzle with block sauce and top with the other half of the bun.

ground beef

cooked pulled pork

barbecue sauce

bacon strips

large eggs

butter

sriracha

lime juice

burger buns

In a food processor, combine cooked chickpeas, onion, garlic, parsley, cumin, coriander, salt, black pepper, baking powder, and flour. Pulse until a coarse mixture forms. If too wet, add more flour.

Make the Falafel Mixture

Form the mixture into small patties, about 2 inches in diameter.

Shape the Patties

In a large skillet, heat oil over medium heat. Fry the patties until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Fry the Patties

On a plate, place a layer of shredded lettuce, followed by sliced tomatoes and onions. Add the fried falafel patties on top.

Build the Dish

Spread goat cheese on the falafel patties and drizzle beet tzatziki over the top.

Nashville Hot

Crispy Onion Rings

Crispy Fish

Fish Tacos

Lobster Grilled Cheese

Mini Mcmac

Butcher

Falafel

House

Choza Fries

Chicken & Waffle

Texas

#2

Surf & Turf Burger

Crispy Wings

Bacon Bacon

Cheeseburger

Hawaiian

Shack Roll

Hot-buttered Lobster Roll

Maine Lobster Roll

Buffalo Chicken

Big Bird

Caesar