Sous Vide farm-raised American bison strip, shallots, garlic, black pepper, cognac, cream

BISON AU POIVRE

Bulleit Rye, black walnut bitters, molasses bitters, brown sugar simple, orange peel, luxardo

CATCH OLD FASHIONED

Filet medallions, au poivre, blackberry balsamic reduction and gorgonzola, lobster mornay

FILET TRIO

Steamed cold water lobster tails, blue crab, five cheeses, onion, celery, gruyere cream

CRAB AU GRATIN LOBSTER

Ghirardelli chocolate, vanilla bean ice cream, candied pecans, salted caramel

BROWNIE SKILLET

GULF SHRIMP

Aviation Gin, Maraschino Liqueur, Creme de Violette, lemon

COASTAL AVIATION

Local Gulf Shrimp, fresh jumbo lump, fresh New Bedford scallops, Fra Diavolo, bucatini

SEAFOOD FRA DIAVOLO

Fresh chicken breast, goat cheese, sundried tomatoes, sauteed spinach, ricotta, parmesan, lemon, cream, bucatini

TUSCAN CHICKEN PASTA

Circle Hook Rum, lime, hibiscus, Orgeat, orange juice

SHIP ISLAND MAI TAI

ALASKAN KING CRAB

Fresh flounder, blue crab, five cheeses, onion, celery, gruyere cream

CRAB AU GRATIN FLOUNDER

Pulled duck, Andouille, dark roux, white rice

DUCK AND ANDOUILLE GUMBO

USDA Prime smoked pork belly, bourbon pecan glaze

BOURBON PECAN PORK BELLY

FRIED GULF SHRIMP

Fresh Chicken Breast, parmesan flour, five cheese blend, Fra Diavolo, bucatini

FRA DIAVOLO CHICKEN PARMESAN

Two clusters of Snow crab, one dozen of large Gulf shrimp

THE DINGHY

BABY BACK RIBS

Iceberg, tomato, red onion, bleu cheese dressing and crumble, chopped bacon, balsamic reduction

BLEU CHEESE WEDGE

Lobster tail meat, tarragon infused cream, garlic, lemon, parmesan, bucatini

LOBSTER BUCATINI

Fresh grouper, key lime, orange, tequila, pineapple salsa, coconut lime rice

MARGARITA GROUPER

Romain, Caesar, parmesan, housemade croutons

CAESAR SALAD

WHOLE LIVE LOBSTER

Lobster tail meat, Royal Red shrimp, key lime, lemon, avocado, red onion, jalapeño, tomatoes, cilantro

SHRIMP AND LOBSTER CEVICHE

Season the bison strips generously with salt and crushed black pepper. Place them in a vacuum-sealed bag with a drizzle of olive oil. Seal the bag and refrigerate.

Prepare the Bison

Preheat your sous vide water bath to 129°F (54°C) for medium-rare. Submerge the vacuum-sealed bison in the water bath and cook for 2 hours.

Sous Vide Cooking

In a skillet, heat olive oil over medium heat. Add finely chopped shallots and minced garlic; sauté until translucent. Add cognac and let it reduce by half.

Prepare the Sauce

Stir in the heavy cream and simmer until the sauce thickens. Adjust seasoning with salt and additional black pepper if desired.

Finish the Sauce

Once the bison is done sous vide, remove it from the bag and pat dry. Heat a skillet over high heat and sear the bison for 1-2 minutes on each side until a crust forms.

Sear the Bison

Slice the bison and serve it topped with the pepper sauce. Enjoy your Bison au Poivre!

Serve

Bison Strip

Shallots

Garlic

Black Peppercorns

Cognac

Heavy Cream

Salt

Olive Oil

In a mixing glass filled with ice, combine the Bulleit Rye, black walnut bitters, molasses bitters, and brown sugar simple syrup.

Mix the Ingredients

Stir the mixture for about 30 seconds to chill and dilute the cocktail.

Stir

Strain the mixture into a rocks glass over a large ice cube.

Garnish with the orange peel by expressing the oils over the drink and then placing it in the glass. Add the Luxardo cherry on top.

Garnish

Bulleit Rye

Black walnut bitters

Molasses bitters

Brown sugar simple syrup

Orange peel

Luxardo cherry

In a saucepan over medium heat, combine blackberries, balsamic vinegar, honey, and salt. Simmer until the blackberries break down and the mixture thickens, about 10-15 minutes. Strain if desired, and set aside.

Prepare the Blackberry Balsamic Reduction

Season the filet medallions with salt and crushed black peppercorns. In a skillet over medium-high heat, add olive oil and 2 tbs of butter. When hot, add the medallions and cook for about 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Cook the Filet Medallions

In the same skillet, add remaining butter, minced garlic, and shallots. Sauté until translucent. Add heavy cream and bring to a simmer. Stir in grated Parmesan cheese and Gorgonzola cheese until melted and smooth. Fold in the lobster meat and heat through.

Make the Lobster Mornay Sauce

On each plate, place a filet medallion, drizzle with blackberry balsamic reduction, and top with lobster mornay sauce. Serve immediately.

Plate the Dish

Filet mignon medallions

Black peppercorns

Butter

Blackberries

Balsamic vinegar

Honey

Gorgonzola cheese

Lobster meat, cooked and chopped

Heavy cream

Garlic, minced

Shallots, minced

Parmesan cheese, grated

Olive oil

Steam the cold water lobster tails for about 8-10 minutes until cooked through. Remove the meat from the shells and chop it into bite-sized pieces.

Prepare the Lobster Tails

In a skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 3-4 minutes. Remove from heat and let cool slightly.

Prepare the Crab Mixture

In a large mixing bowl, combine the lobster meat, blue crab meat, sautéed vegetables, gruyere cheese, cream cheese, parmesan cheese, mozzarella cheese, cheddar cheese, salt, black pepper, and paprika. Mix well until all ingredients are well incorporated.

Preheat the oven to 375°F (190°C). Transfer the mixture into a greased baking dish. Sprinkle additional cheese on top if desired. Bake for 20-25 minutes until the top is golden and bubbly.

Bake the Mixture

Remove from the oven, let cool slightly, and garnish with chopped fresh parsley. Serve warm.

Garnish and Serve

Cold water lobster tails

Blue crab meat

Gruyere cheese, shredded

Cream cheese, softened

Mozzarella cheese, shredded

Cheddar cheese, shredded

Onion, finely chopped

Celery, finely chopped

Black pepper

Paprika

Fresh parsley, chopped

Prepare the Oven

In a medium saucepan, melt the Ghirardelli chocolate chips and unsalted butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined. Stir in the melted chocolate mixture and vanilla extract.

Mix Wet Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Mix Everything Together

Add Pecans

Pour the brownie batter into a greased oven-safe skillet and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownie skillet to cool for a few minutes. Serve warm, topped with scoops of vanilla bean ice cream and drizzled with salted caramel sauce.

Ghirardelli chocolate chips

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

cocoa powder

salt

candied pecans

vanilla bean ice cream

salted caramel sauce

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Mix well.

Prepare the Marinade

Add the peeled and deveined Gulf shrimp to the marinade. Toss to coat evenly and let sit for 15-30 minutes.

Marinate the Shrimp

Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp.

Heat the Pan

Cook the shrimp for about 2-3 minutes on each side or until they turn pink and opaque.

Cook the Shrimp

Remove from heat, garnish with chopped parsley, and serve immediately.

Gulf shrimp, peeled and deveined

Lemon juice

Fill a cocktail shaker with ice to chill the ingredients.

Prepare the Shaker

Add Aviation Gin, Maraschino Liqueur, Crème de Violette, and fresh lemon juice to the shaker.

Combine Ingredients

Shake the mixture vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the cocktail into a chilled coupe or martini glass.

Strain into Glass

Garnish with a lemon twist on the rim of the glass.

Aviation Gin

Maraschino Liqueur

Crème de Violette

Fresh Lemon Juice

Lemon Twist (for garnish)

In a large pot of salted boiling water, cook the bucatini according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until fragrant.

Sauté the Aromatics

Pour in the canned San Marzano tomatoes and white wine. Stir to combine. Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld.

Add the Tomatoes and Wine

Add the shrimp and scallops to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes until the seafood is cooked through.

Cook the Seafood

Add the cooked bucatini and crab meat to the skillet. Toss gently to combine, ensuring the pasta is well coated with the sauce.

Combine with Pasta

Remove from heat, garnish with fresh parsley, and serve immediately.

Local Gulf Shrimp

Fresh Jumbo Lump Crab Meat

Fresh New Bedford Scallops

Bucatini Pasta

Crushed Red Pepper Flakes

Canned San Marzano Tomatoes

White Wine

Fresh Parsley

Black Pepper

In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper. Remove from the skillet and set aside.

Sauté the Spinach

In the same skillet, add another tablespoon of olive oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until cooked through. Remove from the skillet and let rest before slicing.

Cook the Chicken

In the same skillet, add the sundried tomatoes and heavy cream. Bring to a simmer, then reduce heat and stir in ricotta cheese, goat cheese, lemon juice, and half of the parmesan cheese. Mix well until the cheeses are melted and the sauce is smooth.

Make the Sauce

Add the cooked bucatini and sautéed spinach to the sauce, tossing to coat. Slice the chicken and place it on top of the pasta. Sprinkle the remaining parmesan cheese over the dish.

Combine Everything

Serve hot, garnished with additional lemon juice and fresh black pepper to taste.

Bison Au Poivre

Catch Old Fashioned

Filet Trio

Crab Au Gratin Lobster

Brownie Skillet

Gulf Shrimp

Coastal Aviation

Seafood Fra Diavolo

Tuscan Chicken Pasta

Ship Island Mai Tai

Alaskan King Crab

Crab Au Gratin Flounder

Duck And Andouille Gumbo

Bourbon Pecan Pork Belly

Fried Gulf Shrimp

Fra Diavolo Chicken Parmesan

The Dinghy

Baby Back Ribs

Bleu Cheese Wedge

Lobster Bucatini

Margarita Grouper

Caesar Salad

Whole Live Lobster

Shrimp And Lobster Ceviche