BLACKENED HEART OF RIBEYE

LOBSTER ARANCINI

ROASTED FINGERLING POTATOES

preserved lemon butter, aleppo pepper, capers, sherry

SAUTÉED SHRIMP

14 oysters, 14 shrimp, crab cocktail fingers, seafood salad, tuna crudo, two poached lobster tails.

PENTHOUSE

HANGER STEAK

aguachile, bonito crunch, orange, cilantro

TUNA CRUDO

8 oysters, 8 shrimp, crab cocktail fingers.

DISH OF FISH

sweet potato, kale, red onion, fennel, sour cherries, candied walnut, apple vinaigrette

Grilled Salmon

lettuce, tomato jam, worcestershire onions, brioche

Bison Burger

navy beans, fennel, bacon, tomato, salsa verde

Pan Seared Trout

Pimento Cheese Dip

brioche, bacon, green tomato, relish, bibb lettuce

Crab Cake Sandwich

east coast oysters on the half shell, mignonette, hot sauce

Daily Oyster

pickled veggies, jalapeno, aioli, cilantro

Shrimp Banh Mi Tacos

sourdough, spicy aioli, bibb lettuce, pickled jalapeños, pepper jack cheese, red onion

Grilled Chicken

tuna, salmon, furikake, cukes, sesame oil, green onions, avocado

Poke Bowl

Soup du Jour

dro peppers, almonds, fennel, apple vinaigrette

Kale Salad

BLACKENED ISLAND SALMON

rigatoni, braised lamb, shiitake mushrooms, shallots, pecorino

LAMB PASTA

fingerling potatoes, roasted carrots, herb beurre blanc

SAUTÉED MAHI MAHI

CRAB CAKES

CAJUN GRILLED OYSTERS (6)

In a bowl, mix the softened unsalted butter with crumbled blue cheese, minced garlic, chopped parsley, lemon juice, and black pepper until well combined. Form the mixture into a log shape, wrap in plastic wrap, and refrigerate until firm.

Prepare the Blue Cheese Butter

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the spice mixture generously over both sides of the ribeye steaks.

Prepare the Ribeye Steak

Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness.

Cooking the Steak

Remove the steaks from the skillet and let them rest for a few minutes. Top each steak with a slice of the blue cheese butter before serving.

Serving

Ribeye steak

Cajun seasoning

Olive oil

Unsalted butter

Blue cheese

Garlic

Fresh parsley

In a large pot, heat 4 cups of water or broth. In another pan, sauté garlic in olive oil until fragrant. Add Arborio rice and toast for 2-3 minutes. Gradually add hot water/broth, stirring constantly until the rice is al dente. Allow to cool.

Prepare the Risotto

Once the risotto has cooled, fold in the chopped lobster meat, grated Parmesan cheese, salt, pepper, and Calabrian chili paste. Mix well.

Mix in Lobster

Beat the eggs in a bowl. Set up a breading station with flour, beaten eggs, and breadcrumbs. Take a small amount of the lobster risotto mixture, form it into a ball, dip it in flour, then egg, and finally breadcrumbs. Repeat until all mixture is used.

Form the Arancini

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

Serve the lobster arancini hot with a side of calabrian tomato jam.

Serve

Arborio rice

Lobster meat, cooked and chopped

Parmesan cheese, grated

Eggs

All-purpose flour

Breadcrumbs

Salt

Black pepper, freshly ground

Garlic, minced

Calabrian chili paste

Vegetable oil, for frying

Preheat the Oven

Wash the fingerling potatoes thoroughly and dry them with a kitchen towel. Cut them in half lengthwise.

Prepare the Potatoes

In a large bowl, toss the halved potatoes with olive oil, chopped rosemary, minced garlic, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

Roast the Potatoes

Remove from the oven and let cool slightly before serving. Enjoy your roasted fingerling potatoes!

Fingerling potatoes

Fresh rosemary, chopped

Garlic cloves, minced

Black pepper

Rinse the shrimp under cold water and pat dry. Chop the preserved lemon and rinse the capers.

Prepare the Ingredients

In a large skillet, melt the butter over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.

Sauté the Shrimp

Reduce the heat to medium, then add the preserved lemon, Aleppo pepper, and capers to the skillet. Stir gently to combine.

Add Flavorings

Pour in the sherry and let it simmer for an additional 2-3 minutes until slightly reduced. Season with salt and black pepper to taste.

Finish with Sherry

Remove from heat and serve immediately over rice or pasta, if desired.

Shrimp, peeled and deveined

Preserved lemon, finely chopped

Butter

Aleppo pepper

Capers, rinsed and drained

Sherry

Shuck the oysters and place them on ice to serve fresh.

Prepare the Oysters

Boil the shrimp in salted water for 2-3 minutes until pink and cooked through. Drain and chill on ice.

Cook the Shrimp

In a bowl, combine crab meat, lemon juice, diced celery, and cocktail sauce. Mix gently and refrigerate until ready to serve.

Make the Crab Cocktail

In a large bowl, combine mixed seafood with shredded lettuce. Drizzle with olive oil and vinegar, season with salt and pepper, and toss to combine.

Prepare the Seafood Salad

On a plate, arrange the sliced tuna. Drizzle with olive oil, sprinkle with lemon zest and sea salt.

Assemble the Tuna Crudo

In a pot, bring water to a boil. Add the lobster tails and poach for 7-10 minutes. Remove and serve with melted butter and lemon.

Poach the Lobster

Fresh oysters

Large shrimp, peeled and deveined

Crab meat

Lemon juice

Cocktail sauce

Celery, diced

Mixed seafood (calamari, scallops)

Lettuce, shredded

Vinegar

Salt and pepper

Fresh tuna, thinly sliced

Lemon zest

Sea salt

Lobster tails

Lemon, for garnish

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. Stir in 1/2 cup of olive oil until well mixed. Set aside.

Prepare the Chimichurri

Rub the hanger steak with salt, black pepper, and the remaining olive oil. Make sure to coat it evenly.

Season the Steak

Preheat a grill or skillet over medium-high heat. Cook the hanger steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

While the steak is cooking, peel the daikon radish and slice it thinly into rounds or matchsticks.

Prepare the Daikon

Remove the steak from the heat and let it rest for a few minutes. Slice the steak against the grain and serve with chimichurri drizzled on top and the daikon on the side.

Hanger Steak

Black Pepper

Olive Oil

Fresh Parsley, chopped

Red Wine Vinegar

Oregano, dried

Red Pepper Flakes

Daikon Radish

Cut the fresh tuna fillet into small cubes and place them in a mixing bowl.

Prepare the Tuna

Add lime juice, sea salt, and finely chopped chili pepper to the bowl with tuna. Mix gently and let it marinate for about 10 minutes.

Marinate

Gently fold in orange segments and cilantro leaves into the marinated tuna.

Add Orange and Cilantro

Drizzle olive oil over the mixture and toss lightly to combine.

Finish with Olive Oil

Plate the tuna crudo and sprinkle bonito flakes on top for a crunchy finish. Enjoy immediately.

Fresh tuna fillet

Lime juice

Orange segments

Cilantro leaves

Chili pepper (jalapeño or serrano)

Bonito flakes

Shuck the oysters and place them on a bed of crushed ice. Squeeze some lemon juice over them and garnish with parsley.

Boil or steam the shrimp until they turn pink, about 3-5 minutes. Remove from heat, cool, and serve with lemon wedges.

Mix the crab meat with a bit of cocktail sauce. Serve the mixture on a plate, garnished with additional cocktail sauce and lemon wedges.

Prepare the Crab Cocktail

Arrange the oysters, shrimp, and crab cocktail on a large serving platter. Garnish with parsley and serve immediately.

Serve the Dish

Oysters

Shrimp

Lemon wedges

In a bowl, mix olive oil, apple cider vinegar, honey, salt, black pepper, and fresh dill. Reserve half for drizzling later.

Prepare the Marinade

Place salmon fillets in the marinade and let them soak for at least 30 minutes.

Marinate the Salmon

Peel and dice sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain and set aside.

Cook the Sweet Potatoes

Preheat the grill to medium-high heat. Grill the marinated salmon for about 4-5 minutes on each side, or until cooked through.

Grill the Salmon

In a skillet, heat a tablespoon of olive oil over medium heat. Sauté red onion and fennel until softened, about 5-7 minutes. Add kale and cook until wilted.

Sauté the Vegetables

In a large bowl, combine the cooked sweet potatoes, sautéed vegetables, sour cherries, and candied walnuts. Drizzle with the reserved marinade and toss gently.

Combine the Salad

Plate the grilled salmon alongside the sweet potato and kale salad. Enjoy!

salmon fillets

sweet potatoes

kale, chopped

red onion, thinly sliced

fennel bulb, thinly sliced

sour cherries, pitted

candied walnuts

apple cider vinegar

olive oil

honey

salt

black pepper

fresh dill, chopped

In a saucepan, combine diced tomatoes, brown sugar, and salt. Cook over medium heat until the mixture thickens, about 15 minutes. Stir occasionally and set aside.

Prepare the Tomato Jam

Slice the onion and heat olive oil in a skillet over medium heat. Add onions and Worcestershire sauce, cooking until the onions are caramelized, about 10 minutes. Remove from heat and set aside.

Cook the Onions

In a mixing bowl, combine ground bison, salt, and pepper. Form into 4 equal-sized patties.

Blackened Heart Of Ribeye

Lobster Arancini

Roasted Fingerling Potatoes

Sautéed Shrimp

Penthouse

Hanger Steak

Tuna Crudo

Dish Of Fish

Grilled Salmon

Bison Burger

Pan Seared Trout

Pimento Cheese Dip

Crab Cake Sandwich

Daily Oyster

Shrimp Banh Mi Tacos

Grilled Chicken

Poke Bowl

Soup Du Jour

Kale Salad

Blackened Island Salmon

Lamb Pasta

Sautéed Mahi Mahi

Crab Cakes

Cajun Grilled Oysters (6)