aguachile, bonito crunch, orange, cilantro

TUNA CRUDO

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

BLACKENED HEART OF RIBEYE

rigatoni, braised lamb, shiitake mushrooms, shallots, pecorino

LAMB PASTA

fingerling potatoes, roasted carrots, herb beurre blanc

SAUTÉED MAHI MAHI

LOBSTER ARANCINI

CRAB CAKES

CAJUN GRILLED OYSTERS (6)

ROASTED FINGERLING POTATOES

6oz filet mignon, 6oz cold lobster tail, roasted potatoes

SURF AND TURF

preserved lemon butter, aleppo pepper, capers, sherry

SAUTÉED SHRIMP

heart of romaine, croutons, grated parmesan

CAESAR SALAD

SAUTÉED CHICKEN CUTLETS

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.

Serve

Fresh tuna fillet

Lime juice

Orange segments

Cilantro leaves

Chili pepper (jalapeño or serrano)

Sea salt

Olive oil

Bonito flakes

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.

Form the Bison Patties

Preheat a grill or skillet over medium-high heat. Cook the bison patties for about 4-5 minutes on each side or until they reach your desired level of doneness.

Cook the Bison Patties

Toast the brioche buns on the grill or in a toaster. Place a lettuce leaf on the bottom bun, add the cooked bison patty, top with caramelized onions, and finish with a generous spoonful of tomato jam. Place the top bun on and serve.

Assemble the Burgers

Ground Bison

Brioche Buns

Lettuce

Onion

Worcestershire Sauce

Tomatoes (for jam)

Brown Sugar

Salt

Pepper

Olive Oil

In a saucepan, add the navy beans and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain and set aside.

Prepare the Beans

In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add the sliced fennel and diced tomato. Sauté for about 5 minutes until softened. Add the cooked navy beans and toss to combine. Season with salt and pepper.

Sauté Fennel and Tomato

In another skillet, heat olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the fish is cooked through.

Pan-Sear the Trout

On a plate, create a bed of the navy bean mixture. Top with the pan-seared trout and drizzle with salsa verde. Garnish with crispy bacon.

Trout fillets

Navy beans

Fennel bulb, thinly sliced

Bacon, chopped

Tomato, diced

Salsa verde

Black pepper

In a large mixing bowl, combine the sharp cheddar cheese, cream cheese, and mayonnaise. Mix until well blended and smooth.

Prepare the cheese mixture

Fold in the pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until all ingredients are evenly distributed.

Add the pimentos and seasonings

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the dip

sharp cheddar cheese

cream cheese

mayonnaise

pimentos

garlic powder

onion powder

cayenne pepper

In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Form the mixture into patties.

Prepare the Crab Cakes

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Cook the Crab Cakes

In the same skillet, cook the bacon slices until crispy. Remove and drain on paper towels.

Fry the Bacon

Slice the green tomatoes and lightly fry them in the skillet until they are golden on both sides. Set aside.

Prepare the Green Tomatoes

Toast the brioche buns. On the bottom half of each bun, place a leaf of bibb lettuce, followed by a crab cake, a slice of fried green tomato, two slices of bacon, and a tablespoon of relish. Top with the other half of the bun.

Assemble the Sandwich

Serve the crab cake sandwiches hot and enjoy!

Lump crab meat

Breadcrumbs

Mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

Bacon

Green tomatoes

Bibb lettuce

Brioche buns

Relish

In a small bowl, combine the red wine vinegar, finely chopped shallots, and freshly ground black pepper. Stir well and let the mixture sit for at least 10 minutes to allow the flavors to meld.

Prepare the Mignonette

Carefully shuck the East Coast oysters, ensuring to retain the liquor in the shell. Place the shucked oysters on a bed of crushed ice for serving.

Shuck the Oysters

Arrange the oysters on a serving platter. Serve with the mignonette and hot sauce on the side for drizzling over the oysters.

East Coast Oysters

Red Wine Vinegar

Shallots, finely chopped

Black Pepper, freshly ground

Hot Sauce

In a skillet over medium heat, add 1 tablespoon of oil. Once hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and are opaque. Season with salt and pepper to taste.

Prepare the Shrimp

Heat the corn tortillas in a separate skillet for about 30 seconds on each side until warm and pliable.

Warm the Tortillas

On each tortilla, layer the cooked shrimp, pickled carrots, pickled daikon radish, jalapeño slices, and fresh cilantro. Drizzle with garlic aioli.

Assemble the Tacos

Serve the tacos immediately with extra lime wedges and cilantro on the side.

Shrimp

Corn tortillas

Pickled carrots

Pickled daikon radish

Jalapeño, sliced

Fresh cilantro

Garlic aioli

Preheat your grill to medium-high heat. In a bowl, mix olive oil, salt, black pepper, and garlic powder. Coat the chicken breasts with the mixture.

Prepare the Chicken

Place the seasoned chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, place the sourdough bread slices on the grill for about 1-2 minutes on each side until toasted.

Toast the Sourdough

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken and layer it on one slice of toasted sourdough. Top with spicy aioli, bibb lettuce, pepper jack cheese, pickled jalapeños, and red onion. Top with another slice of toasted sourdough.

Cut the sandwich in half and serve immediately while warm.

chicken breasts

sourdough bread

spicy aioli

bibb lettuce

pickled jalapeños

pepper jack cheese

red onion

Cook sushi rice according to package instructions and let it cool to room temperature.

Prepare the Rice

Cut the sushi-grade tuna and salmon into bite-sized cubes.

Prepare the Fish

Slice the cucumber into thin rounds, chop the green onions, and dice the avocado.

Prepare the Vegetables

In a bowl, layer the cooked sushi rice, followed by the tuna and salmon. Add cucumber, diced avocado, and sprinkle with furikake seasoning.

Tuna Crudo

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

Blackened Heart Of Ribeye

Lamb Pasta

Sautéed Mahi Mahi

Lobster Arancini

Crab Cakes

Cajun Grilled Oysters (6)

Roasted Fingerling Potatoes

Surf And Turf

Sautéed Shrimp

Caesar Salad

Sautéed Chicken Cutlets