Doc's Brehgide

Pasta tossed with fresh vegetables and a light garlic sauce.

Pasta Primavera

Creamy tropical cocktail with coconut and pineapple.

Pina Colada

8 oz. tender filet with garlic mashed potatoes.

Filet Mignon

Crab Cakes

Lightly breaded and fried, served with marinara sauce.

Crispy Calamari

Grilled to perfection with garlic mashed potatoes.

Ribeye Steak

Toasted bread topped with tomatoes and basil.

Bruschetta

Slow-cooked pulled pork with BBQ sauce on a brioche bun

BBQ Pulled Pork Sandwich

Breaded and fried cheese curds with marinara

Cheese Curds

Buffalo style wings served with blue cheese dressing

Spicy Chicken Wings

Two tacos filled with grilled fish, cabbage, and chipotle sauce

Fish Tacos

Grilled chicken breast with lettuce, tomato, and mayo

Grilled Chicken Sandwich

Battered fish served with fries and tartar sauce.

Fish & Chips

Crispy cauliflower tossed in buffalo sauce

Buffalo Cauliflower

Craft Beer

House Margarita

BBQ Chicken Wings

Tortilla chips topped with cheese, jalapeños, and salsa.

Nachos

Mozzarella Sticks

House-made buffalo chicken dip served with tortilla chips

Buffalo Chicken Dip

Mojito

Creamy cheesecake with a graham cracker crust.

Cheesecake

Steak Frites

If using dried chickpeas, soak them overnight in water. The next day, drain and rinse. Cook them in a pot with plenty of water for about 1.5 hours until tender. If using canned chickpeas, drain and rinse them.

Cook the Chickpeas

Prepare the Garlic

Wash the fresh parsley, remove the stems, and chop the leaves finely.

Chop the Parsley

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.

Sauté the Garlic

Add the cooked chickpeas to the skillet. Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 5-7 minutes, stirring frequently.

Combine Ingredients

Remove the skillet from heat. Stir in the lemon juice and chopped parsley. Mix well to combine all flavors.

Add Lemon Juice

Serve the chickpea mixture warm, garnished with feta cheese and diced avocado if desired. Accompany with warm pita bread on the side.

Plating

Chickpeas

Olive Oil

Garlic

Cumin

Paprika

Salt

Black Pepper

Lemon Juice

Fresh Parsley

Feta Cheese

Avocado

Pita Bread

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

Boil Water and Cook Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced bell peppers, zucchini, carrot, broccoli, and cook for 5-7 minutes until tender. Add cherry tomatoes and cook for an additional 2 minutes.

Sauté Vegetables

Add the cooked pasta to the skillet with the sautéed vegetables. Pour in the lemon juice, salt, and black pepper. Toss everything together until well combined. Add the chopped basil and grated Parmesan cheese, and mix gently.

Toss Pasta and Sauce

Serve the Pasta Primavera hot, garnished with additional Parmesan cheese and fresh basil if desired.

Serve

Pasta (penne or fusilli)

Bell peppers (red and yellow, sliced)

Zucchini (sliced)

Carrot (julienned)

Cherry tomatoes (halved)

Broccoli florets

Fresh basil (chopped)

Olive oil

Garlic (minced)

Black pepper

Parmesan cheese (grated)

Lemon juice

In a blender, combine the white rum, coconut cream, pineapple juice, fresh pineapple chunks, and crushed ice.

Blend the mixture on high speed until smooth and creamy, about 30-45 seconds. Ensure there are no chunks of pineapple or ice left.

Blend Until Smooth

Pour the blended mixture into a chilled cocktail glass.

Pour into Glass

Garnish with a maraschino cherry, a slice of pineapple, and sprinkle coconut flakes on top.

Add Garnish

Serve immediately and enjoy your refreshing Pina Colada!

Enjoy

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Chunks

Crushed Ice

Maraschino Cherry

Pineapple Slice

Coconut Flakes

Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

Season the Steak

In a skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the filet mignon and sear for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Cook the Steak

Remove the steak from the skillet and place it on a plate. Cover it loosely with aluminum foil and let it rest for 5-10 minutes.

Rest the Steak

Peel the russet potatoes and cut them into quarters. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over high heat.

Prepare the Potatoes

Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are fork-tender.

Cook the Potatoes

While the potatoes are cooking, peel the garlic cloves and mince them finely.

Drain the cooked potatoes and return them to the pot. Add the minced garlic, 4 tablespoons of butter, and 1 cup of milk. Use a potato masher to mash the potatoes until smooth and creamy. Season with additional salt and black pepper to taste.

Mash the Potatoes

Russet Potatoes

Butter

Milk

In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, breadcrumbs, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.

Prepare the Crab Mixture

Using your hands, form the crab mixture into patties, about 3 inches wide and 1 inch thick. Place the formed patties on a baking sheet lined with parchment paper. Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.

Form the Crab Cakes

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the crab cakes to the skillet in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and crispy. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.

Cook the Crab Cakes

In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, chopped pickles, fresh lemon juice, hot sauce, salt, and black pepper. Stir until well mixed. Taste and adjust seasoning as necessary. Refrigerate the sauce for at least 15 minutes before serving to allow the flavors to meld.

Prepare the Remoulade Sauce

Fresh lump crab meat

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Chopped green onions

Breadcrumbs

Vegetable oil

Capers, drained and chopped

Chopped pickles

Fresh lemon juice

Hot sauce

If not already cleaned, remove the head and internal organs from the calamari, rinse under cold water, and cut into rings.

Clean the Calamari

Set up a three-step breading station: In one bowl, place the flour mixed with salt, pepper, and garlic powder. In the second bowl, beat the eggs. In the third bowl, place the bread crumbs.

Prepare the Breading Station

Dip each calamari ring first into the flour mixture, then into the beaten eggs, and finally coat it with the bread crumbs. Ensure each ring is well coated.

Bread the Calamari

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 375°F (190°C).

Heat the Oil

Carefully add the breaded calamari rings to the hot oil in batches. Do not overcrowd the pot. Fry for about 2-3 minutes or until golden brown.

Fry the Calamari

Remove the fried calamari with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Sauce

Add the crushed tomatoes, oregano, salt, and sugar. Stir well and let simmer for about 15 minutes to let the flavors meld.

Add Tomatoes and Seasonings

Stir in the chopped basil just before serving. Adjust seasoning to taste.

Finish the Sauce

Fresh calamari (squid), cleaned and cut into rings

All-purpose flour

Cornstarch

Garlic powder

Eggs, beaten

Bread crumbs (preferably panko)

Vegetable oil (for frying)

Canned crushed tomatoes

Garlic, minced

Dried oregano

Sugar

Fresh basil leaves, chopped

Rub both sides of the ribeye steak with olive oil, then season with salt, black pepper, and garlic powder.

Preheat your grill to high heat, approximately 450-500°F (232-260°C).

Prepare the Grill

Place the seasoned steaks on the grill. Grill for about 4-5 minutes on one side, then flip and grill for another 4-5 minutes for medium-rare, or longer if desired.

Grill the Steak

During the last minute of grilling, place the fresh rosemary on top of the steaks to infuse flavor.

Add Rosemary

Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Peel and chop the russet potatoes into quarters. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

While the potatoes boil, peel and mince the garlic cloves. In a small saucepan, melt the butter over medium heat and add the minced garlic. Cook for 2-3 minutes until fragrant, then remove from heat.

Cook the Garlic

Once the potatoes are cooked, drain them and return them to the pot. Add the butter and garlic mixture, milk, salt, and black pepper.

Using a potato masher or mixer, mash the potatoes until smooth and creamy. Adjust seasoning to taste.

Mix Until Smooth

Ribeye steak

Fresh rosemary

Russet potatoes

Garlic cloves

Dice the fresh tomatoes into small pieces and place them in a medium mixing bowl.

Chop the Tomatoes

Finely chop the fresh basil leaves and mince the garlic cloves. Add both to the bowl with the diced tomatoes.

Add Basil and Garlic

Sprinkle salt and black pepper over the tomato mixture. Mix well to combine all ingredients evenly. Let it sit for at least 10 minutes to allow the flavors to meld.

Season the Mixture

Slice the baguette or Italian bread into 1/2 inch thick pieces.

Slice the Bread

Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and brush one side with extra virgin olive oil. Place the baking sheet in the oven and toast for about 5-7 minutes or until golden brown.

Toast the Bread

Remove the toasted bread from the oven and let it cool slightly. Spoon the tomato and basil mixture generously onto the toasted side of each slice.

Top the Toast

Serve immediately while still warm, optionally drizzled with more olive oil.