Savor the smoky richness of our Beef Brisket Platter, served with your choice of BBQ sauce. Paired perfectly with our signature Korn Fritters and a side of Baked Beans. Complemented by your choice of a house or Caesar salad.

Beef Brisket Platter

Dive into a sea of flavors with our Seafood Fettuccine Alfredo, featuring shrimp, clams, and halibut in a luscious creamy sauce. Accompanied by your choice of a house or Caesar salad.

Seafood Fettuccine Alfredo

Cap off your romantic evening with a decadent chocolate pots de crème.

Chocolate Pots de Crème

In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and liquid smoke to create a rub.

Prepare the Rub

Rub the spice mixture all over the beef brisket. Let it sit for at least 1 hour, or preferably overnight in the refrigerator.

Season the Brisket

Preheat your smoker or oven to 225°F (107°C). Place the brisket in the smoker or a baking dish with beef broth. Cook for about 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tenderness.

Cook the Brisket

Remove the brisket from the heat and let it rest for 30 minutes before slicing against the grain.

Rest and Slice

In a large bowl, combine corn kernels, flour, eggs, milk, green onions, salt, and pepper. Mix until well combined.

Mix the Batter

Heat vegetable oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Fry the Fritters

In a saucepan, combine canned baked beans, brown sugar, mustard, and BBQ sauce. Stir well and heat over medium heat until warmed through.

Prepare the Beans

In a large bowl, toss mixed greens, cherry tomatoes, cucumber, and your choice of dressing until evenly coated.

Assemble the Salad

beef brisket

smoked paprika

brown sugar

garlic powder

onion powder

black pepper

salt

liquid smoke

beef broth

BBQ sauce

corn kernels

all-purpose flour

eggs

milk

green onions, chopped

vegetable oil (for frying)

canned baked beans

mustard

mixed greens

cherry tomatoes, halved

cucumber, sliced

Caesar dressing or house dressing

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

Cook the Fettuccine

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes until they start to turn pink.

Prepare the Seafood

Stir in the clams and halibut pieces, cooking for an additional 3-4 minutes until the halibut is opaque and cooked through.

Add Clams and Halibut

Reduce the heat to low and add the heavy cream, stirring to combine. Gradually mix in the grated Parmesan cheese, remaining butter, salt, and pepper. Stir until the sauce thickens slightly.

Make the Alfredo Sauce

Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce and seafood. Cook for an additional 1-2 minutes until heated through.

Combine Pasta and Sauce

Garnish with chopped fresh parsley and serve immediately. Enjoy with a house or Caesar salad on the side.

Serve

Fettuccine pasta

Shrimp, peeled and deveined

Clams, fresh or canned

Halibut fillet, cut into bite-sized pieces

Heavy cream

Parmesan cheese, grated

Garlic, minced

Butter

Olive oil

Salt

Black pepper

Fresh parsley, chopped (for garnish)

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped bittersweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

Prepare the Chocolate Mixture

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until well combined.

Mix Egg Yolks

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Combine Mixtures

Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Strain the Mixture

Divide the mixture evenly among small ramekins or pots. Place them in a baking dish and fill the dish with hot water, creating a water bath.

Pour into Pots

Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

Bake

Remove the pots de crème from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully set.

Cool and Chill

Before serving, top each pot with a dollop of whipped cream and a sprinkle of chocolate shavings.

Beef Brisket Platter

Seafood Fettuccine Alfredo

Chocolate Pots De Crème