Churrasco Steak

tomato bisque, roasted asparagus, bacon risotto

Halibut

Bone-in short rib

Pineapple Upsidedown Cake

Calamari

Lobster Gnocchi Mac & Cheese

raspberry gel, rocher coating, chocolate ganache, vanilla bean ice cream

Brownie Bar

New England Clam Chowder

Joe’s Cheese Pie

Clams Casino

chocolate truffle cake, toasted marshmallow fluff, graham cracker ice cream

S'mores

wild rice, roasted asparagus, mustard shallot jus

Baked Chicken

32 oz choice of two sides | $14 upcharge for lobster gnocchi mac and cheese

Porterhouse for Two

shrimp, scallops, clams, crab meat, parmesan cream

Seafood Linguini

French Onion Soup

vegetable noodle stir fry, sesame cucumber salad

Togarashi Crusted Tuna

Bone In Ribeye

maine lobster, smoked paprika cream, pea shoots

Burrata Ravioli

Broccoli

cinnamon oat tuile, vanilla bean ice cream

Apple Cide Crème Brulée

Prime NY Strip

Prime Rib

Onion Rings

Broiled Oysters

Rub the flank steak with olive oil, garlic powder, cumin, salt, and black pepper. Let it marinate for at least 30 minutes.

Season the Steak

Preheat a grill or skillet over medium-high heat. Grill the steak for about 5-7 minutes per side for medium-rare, or until desired doneness. Let it rest before slicing.

Cook the Steak

Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash and whip until smooth and creamy.

Whip the Potatoes

In a food processor, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Blend until well combined.

Blend the Ingredients

Peel and slice the plantains. Heat oil in a skillet and fry the slices until golden brown on both sides. Drain on paper towels.

Fry the Plantain

Flank steak

Olive oil

Garlic powder

Cumin

Salt

Black pepper

Potatoes

Butter

Milk

Pepper

Fresh parsley

Fresh oregano

Garlic

Red wine vinegar

Red pepper flakes

Plantains

Oil for frying

Preheat the oven to 400°F (200°C). Season the halibut fillets with olive oil, salt, and pepper. Place on a baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork. Serve with lemon wedges.

Cook the Halibut

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent. Stir in crushed tomatoes, vegetable broth, and season with salt and pepper. Simmer for 20 minutes. Blend until smooth, then stir in heavy cream and basil. Heat through.

Make the Tomato Bisque

Toss trimmed asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender.

Roast the Asparagus

In a saucepan, cook chopped bacon until crispy. Remove and set aside. In the same pan, add olive oil, onion, and garlic; sauté until onion is translucent. Add Arborio rice and stir for 2 minutes. Pour in white wine and let it absorb. Gradually add chicken broth, one cup at a time, stirring constantly until the rice is creamy and al dente. Stir in cooked bacon and Parmesan cheese, season with salt and pepper.

Prepare the Bacon Risotto

Halibut fillets

Lemon wedges

Onion, chopped

Garlic, minced

Canned crushed tomatoes

Vegetable broth

Heavy cream

Basil, fresh

Asparagus, trimmed

Bacon, chopped

Arborio rice

White wine

Chicken broth

Parmesan cheese, grated

Preheat your oven to 400°F (200°C). In a bowl, toss the baby carrots with olive oil, honey, salt, and black pepper.

Prepare the Carrots

Spread the carrots on a baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized.

Roast the Carrots

Remove from the oven and sprinkle with fresh parsley before serving.

Garnish and Serve

Baby carrots

Honey

Fresh parsley, chopped

In a medium saucepan over medium heat, melt the butter and brown sugar together until bubbly. Stir continuously until the mixture is smooth.

Prepare the Caramel

Pour the caramel mixture into the bottom of a 9-inch round cake pan. Arrange the pineapple slices on top of the caramel and place a maraschino cherry in the center of each pineapple slice.

Arrange Pineapple

In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Make the Cake Batter

Pour the cake batter over the pineapple slices in the pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes. Carefully run a knife around the edges, then invert the cake onto a serving plate.

Cool and Flip

unsalted butter

brown sugar

pineapple slices

maraschino cherries

all-purpose flour

granulated sugar

baking powder

salt

milk

eggs

vanilla extract

Clean the calamari by removing the head and innards. Rinse thoroughly under cold water and slice the body into rings.

Prepare the Calamari

In one bowl, place the flour mixed with salt and pepper. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs.

Set Up Breading Station

Dredge the calamari rings in flour, dip them in the beaten eggs, and then coat them with breadcrumbs.

Bread the Calamari

Heat the olive oil in a deep pan over medium-high heat. Fry the calamari in batches until golden brown, about 2-3 minutes per batch. Remove and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with peppadew peppers on the side and marinara sauce for dipping. Garnish with lemon wedges.

Serve

Fresh Calamari

Peppadew Peppers

All-purpose Flour

Eggs

Breadcrumbs

Olive Oil

Marinara Sauce

Black Pepper

Lemon Wedges

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

Cook the Gnocchi

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in the fontina and cheddar cheeses until melted and smooth. Season with salt, black pepper, and cayenne pepper.

Make the Cheese Sauce

Fold the cooked gnocchi and chopped lobster meat into the cheese sauce until well coated.

Combine with Lobster

Preheat the oven to 350°F (175°C). Transfer the gnocchi and cheese mixture to a greased baking dish.

Prepare for Baking

In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture evenly over the top of the gnocchi and cheese.

Add Topping

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Bake

gnocchi

whole milk

fontina cheese, shredded

sharp cheddar cheese, shredded

black pepper

cayenne pepper

cooked lobster meat, chopped

Ritz crackers, crushed

unsalted butter, melted

Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan. In a medium bowl, melt the butter and mix in the cocoa powder. Stir in sugar, eggs, and vanilla until smooth. Fold in flour and salt until combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Brownie Base

In a small saucepan, combine fresh raspberries and sugar. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool.

Prepare Raspberry Gel

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow to cool slightly.

Make Chocolate Ganache

Crush the Rocher chocolates into small pieces. Once the brownies are cooled, cut them into bars and dip the tops in chocolate ganache, then into the crushed Rocher to coat.

Coat with Rocher

Serve the brownie bars with a drizzle of raspberry gel on top. Add a scoop of vanilla bean ice cream on the side.

Assemble the Dessert

unsweetened cocoa powder

butter

fresh raspberries

sugar (for raspberry gel)

heavy cream (for ganache)

semi-sweet chocolate (for ganache)

Rocher chocolates (for coating)

vanilla bean ice cream

In a large pot, add the salt pork and cook over medium heat until it starts to brown and render fat, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the pot.

Prepare the Salt Pork

Add the butter, diced onion, and celery to the pot. Sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

Stir in the diced yukon gold potatoes and flour, mixing well to coat the vegetables. Cook for an additional 2 minutes.

Add Potatoes and Flour

Pour in enough water to cover the potatoes, about 4 cups. Add the thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the potatoes are tender.

Add Liquid and Seasonings

Stir in the surf clams and heavy cream. Add the cooked salt pork back to the pot. Simmer for another 5-10 minutes. Season with salt to taste.

Finish with Clams and Cream

Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy hot.

salt pork

yukon gold potatoes

surf clams (canned or fresh)

onion, diced

celery, diced

heavy cream

flour

thyme, dried

bay leaf

black pepper, ground

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch pie pan to form an even crust.

Prepare the Crust

In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition until fully combined.

Make the Cheese Filling

Pour the cheese mixture over the prepared crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggles.

Assemble the Pie

Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours. Before serving, spread the strawberry jam on top of the pie.