Hummus, Moroccan carrot salad, tabbouleh, stuffed grape leaves, Kalamata olives, feta cheese and pita bread

Middle Eastern Platter [vg, gf, vno]

Fried oysters, French baguette, Sambal-infused remoulade sauce, pickled radish/cucumber/carrot/cilantro slaw, fries

Oyster Po’ Boy

Zucchini cakes (Old Bay, traditional cc spices), orange-chipotle sauce, garlic spinach, chilled tangy udon noodles

I Can’t Believe It’s Not Crab Crab Cakes [vn]

Yolanda's Black Bean Burger [vn]

Union Skipjack beer-battered Blue Channel catfish, housemade fries, apple-fennel coleslaw, malt vinegar, basil-caper tartar sauce

Fish & Chips

Salmon (egg, Parmesan & herbs coating), smoked bacon, L&T, pesto aioli, toasted Pullman bread, fries

Organic Salmon BLT

Smoked paprika, oregano, brown sugar, chili powder, Secret Sauce ketchup

BBQ Fries [vg, gf]

Swiss, HEX Ferment sauerkraut, Russian dressing on rye, fries

House-Cured Corned Beef Reuben

Sweet & Hot Pepper Calamari

Porto Crab Imperial [gf]

Hush Puppies [vg]

Springfield Farm chicken, red grapes, tarragon, on housemade Kalamata olive bread with lemon orzo pasta salad (with pinenuts)

Highlandtown Chicken Salad Sandwich

Broom’s Bloom Farm white cheddar, tomato, fries, choice of soup

Grilled Cheese Sandwich & Soup [vg]

Coconut milk, mild curry spices, garlic, cilantro, grilled bread

Curried Mussels [gfo]

Kale, tomatoes, onions, white bean, leeks, herbs, grilled sour dough bread

Italian Vegetable Stew [vn, gfo]

Bee Hoss Buffalo Cauliflower [vg, gf]

Hummus, spinach, field greens, cucumber, tomato, red onion, carrots, spicy Pepper Jack cheese, seven-grain bread, fresh fruit

Poppy’s Powerhouse [vg]

Albacore tuna, lettuce, tomato on seven-grain bread with Utz chips

Mom Mom’s Tuna Salad Sandwich

Zucchini, crab cake seasonings, orange-chipotle sauce

Zuchettes [vn]

Chilled udon noodles (double-black soy, chili oil, orange zest), toasted sesame seeds

Tangy Noodles [vn]

[gf] Goat cheese polenta, roasted veggies

Red Wine-Braised Beef Short Rib

[gf] Blueberry balsamic demi reduction, roasted fingerling potatoes, arugula salad

Pistachio-Crusted Lamb Chops

Miss Jean’s Red Crab Soup

Pan-Seared Blue Catfish & Shrimp Creole

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth.

Blend Ingredients

If the hummus is too thick, add more water until desired consistency is reached.

Adjust Consistency

Peel and slice the carrots into thin strips.

Prepare Carrots

In a bowl, combine carrots, olive oil, lemon juice, ground cumin, parsley, salt, and cayenne pepper. Toss well.

Mix Salad Ingredients

Allow the salad to sit for at least 15 minutes for flavors to meld.

Let Stand

In a bowl, combine bulgur wheat and water. Let it sit for 30 minutes to absorb the water.

Soak Bulgur

Add parsley, mint, diced tomato, lemon juice, olive oil, and salt to the bulgur. Mix well.

Combine Ingredients

In a bowl, mix cooked rice, parsley, mint, diced onion, lemon juice, olive oil, salt, and pepper.

Prepare Filling

Take a grape leaf, place a spoonful of filling at the base, fold the sides over, and roll tightly.

Stuff Grape Leaves

Place stuffed grape leaves in a pot, cover with water, and simmer for about 30 minutes.

Cook

Arrange hummus, Moroccan carrot salad, tabbouleh, stuffed grape leaves, Kalamata olives, feta cheese and pita bread on a large serving platter.

Plate the Platter

canned chickpeas

tahini

lemon juice

garlic

olive oil

salt

water

carrots

ground cumin

fresh parsley

cayenne pepper

bulgur wheat

mint leaves

tomato

cooked rice

fresh mint leaves

onion

pepper

canned grape leaves

Kalamata olives

feta cheese

pita bread

In a bowl, combine pickled radish, cucumber, carrot, and cilantro. Toss together and set aside.

Prepare the Slaw

In a separate bowl, mix mayonnaise and Sambal Oelek. Adjust seasoning with salt and pepper to taste.

Make the Remoulade

In a shallow dish, whisk together flour, cornmeal, salt, and pepper. In another bowl, beat the eggs and mix with buttermilk.

Prepare the Oysters

Dip each oyster in the buttermilk mixture, then dredge in the flour mixture. Heat vegetable oil in a deep skillet over medium-high heat. Fry the oysters until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Oysters

Cut the baguette in half and lightly toast. Spread a generous amount of Sambal-infused remoulade on both sides. Layer the fried oysters, slaw, and more remoulade if desired.

Assemble the Po' Boy

Serve the Oyster Po' Boy with a side of fries.

Serve

fresh oysters

all-purpose flour

cornmeal

eggs

buttermilk

Sambal Oelek

mayonnaise

French baguette

pickled radish

pickled cucumber

pickled carrot

cilantro

black pepper

vegetable oil

fries

In a large bowl, combine the grated zucchini, breadcrumbs, Old Bay seasoning, minced garlic, beaten egg, green onions, salt, and pepper. Mix until well combined.

Make the Zucchini Cakes

Shape the mixture into small patties, about 1 inch thick.

Form the Cakes

Heat olive oil in a skillet over medium heat. Add the patties and cook for about 4-5 minutes on each side or until golden brown. Remove from skillet and set aside.

Cook the Cakes

Zucchini, grated

Breadcrumbs

Old Bay seasoning

Garlic, minced

Egg, beaten

Green onions, chopped

Salt

Pepper

Olive oil

In a small bowl, mix the flaxseed meal with water and let it sit for about 5 minutes until it becomes gel-like.

Prepare Flaxseed Mixture

In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Mash Black Beans

Add the bread crumbs, chopped onion, chopped bell pepper, minced garlic, cumin, smoked paprika, salt, pepper, and the flaxseed mixture to the mashed beans. Mix thoroughly until combined.

Divide the mixture into 4 equal portions and form into patties.

Form Patties

Heat a non-stick skillet over medium heat. Cook the patties for about 5-7 minutes on each side, until golden and heated through.

Cook Patties

Place each patty on a whole wheat bun, top with lettuce, tomato slices, and avocado. Serve with fries on the side.

Assemble Burgers

cooked black beans

whole wheat bread crumbs

chopped onion

chopped bell pepper

minced garlic

smoked paprika

flaxseed meal

whole wheat buns

lettuce

tomato slices

avocado slices

In a bowl, mix flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth. Dip the catfish fillets in the batter, ensuring they are fully coated.

Prepare the Fish

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered catfish fillets in the hot oil and fry for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Fish

While the fish is frying, cut the potatoes into fries. In the same oil, fry the potatoes until they are golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Prepare the Fries

In a large bowl, combine shredded cabbage, fennel, and carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, and dill. Pour the dressing over the vegetables and toss to combine.

Make the Coleslaw

In a small bowl, combine mayonnaise, chopped capers, and fresh basil. Mix well and set aside.

Prepare the Tartar Sauce

Plate the fried catfish with a side of fries, apple-fennel coleslaw, and tartar sauce. Drizzle with malt vinegar to taste.

Blue Channel catfish fillets

Union Skipjack beer

cornstarch

baking powder

potatoes (for fries)

vegetable oil (for frying)

cabbage (shredded)

fennel (shredded)

carrot (shredded)

apple cider vinegar

dill (fresh, chopped)

capers (rinsed and chopped)

fresh basil (chopped)

malt vinegar

Preheat the oven to 375°F (190°C). In a shallow dish, whisk together eggs, salt, and pepper. In another dish, combine grated Parmesan and chopped herbs. Dip each salmon fillet first in the egg mixture, then coat with the Parmesan herb mixture.

Prepare the Salmon

Place the coated salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and bake in the preheated oven for 15-20 minutes until cooked through and golden.

Bake the Salmon

In a skillet over medium heat, cook the smoked bacon until crispy. Remove and let drain on paper towels.

Cook the Bacon

In a small bowl, mix together the pesto and mayonnaise until well combined to create a pesto aioli.

Prepare the Pesto Aioli

In the same skillet, toast the Pullman bread slices until golden brown on both sides.

Toast the Bread

On a slice of toasted Pullman bread, layer lettuce, sliced tomato, a salmon fillet, crispy bacon, and a generous spread of pesto aioli. Top with another slice of bread.

Assemble the BLT

Serve the Organic Salmon BLT with a side of french fries.

salmon fillets

Parmesan cheese, grated

fresh herbs (parsley, dill, or chives), chopped

smoked bacon

lettuce (Romaine or Butter lettuce)

tomato, sliced

pesto

Pullman bread, sliced

french fries

Preheat your oven according to the instructions on the frozen French fries package. Spread the fries on a baking sheet and drizzle with olive oil. Toss to coat evenly.

Bake the fries in the preheated oven for the recommended time or until golden and crispy, turning halfway through for even cooking.

Bake the Fries

In a small bowl, combine the smoked paprika, dried oregano, brown sugar, chili powder, and salt. Mix well.

Middle Eastern Platter [vg, Gf, Vno]

Oyster Po’ Boy

I Can’t Believe It’s Not Crab Crab Cakes [vn]

Yolanda's Black Bean Burger [vn]

Fish & Chips

Organic Salmon Blt

Bbq Fries [vg, Gf]

House-cured Corned Beef Reuben

Sweet & Hot Pepper Calamari

Porto Crab Imperial [gf]

Hush Puppies [vg]

Highlandtown Chicken Salad Sandwich

Grilled Cheese Sandwich & Soup [vg]

Curried Mussels [gfo]

Italian Vegetable Stew [vn, Gfo]

Bee Hoss Buffalo Cauliflower [vg, Gf]

Poppy’s Powerhouse [vg]

Mom Mom’s Tuna Salad Sandwich

Zuchettes [vn]

Tangy Noodles [vn]

Red Wine-braised Beef Short Rib

Pistachio-crusted Lamb Chops

Miss Jean’s Red Crab Soup

Pan-seared Blue Catfish & Shrimp Creole