SHRIMP

Two Piece Fried Chicken

Dry or wet & messy, mashed potatoes & gravy

Half Rack of Ribs

shrimp, crab, andouille sausage, Charleston rice

LAMBO'S GUMBO

Fry Basket

SMOKED SPICY WINGS

GF available upon request. (add smoked bacon, serrano chili $5)

HONEY BUTTER CORNBREAD

Red Rock Cheddar, parmesan, Spring Brook Reading Raclette, shells

MAC & CHEESE

FRIED PICKLES

Vermont honey butter. (add seasonal preserves $3)

BISCUITS

BRISKET

PULLED PORK

POPCORN CHICKEN

Charleston rice, roasted sweet potato, cherry tomato, kale, black beans, roasted corn, spicy avocado vinaigrette

RICE BOWL

New School American cheese, bacon, griddled onion, Grillo's dill pickles, potato bun

SMASH BURGER*

BBQ PULLED CHICKEN

Cajun slaw, Hunter's sauce, Martin's potato bun 🌶 make it hot

Fried Chicken Sandwich

smoked pork, apple coleslaw, pepper sauce, potato bun

PULLED PORK SANDWICH

Baby kale, butternut squash, candied pecans, fromage blanc, brown butter sage honey vinaigrette

Kale Salad

Smoked Moody Blue, roasted corn, avocado, heirloom cherry tomatoes, smoked bacon, avocado ranch

Cobb Salad

FK chopped salad

smoky cabbage

cavatelli

made with a blend of local wheat from Massachusetts-based Whistle’s Farm

sourdough

In a medium bowl, combine the olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the raw shrimp and toss to coat evenly. Cover and marinate in the refrigerator for 15-30 minutes.

Marinate the Shrimp

While the shrimp is marinating, heat a large skillet or frying pan over medium-high heat.

Preheat the Pan

Once the pan is hot, add the marinated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Remove the skillet from heat, sprinkle with chopped fresh parsley, and serve immediately, either on its own or over a bed of rice or pasta.

Garnish and Serve

raw shrimp, peeled and deveined

olive oil

garlic, minced

lemon juice

paprika

salt

black pepper

fresh parsley, chopped

Rinse the chicken pieces under cold water and pat them dry with paper towels.

Prepare Chicken

In a large bowl, pour in the buttermilk and season it with salt, black pepper, paprika, and garlic powder. Mix well.

Make the Marinade

Submerge the chicken pieces in the buttermilk marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.

Marinate Chicken

In another bowl, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix until well combined.

Prepare Flour Mixture

In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere.

Dredge Chicken

Carefully place the dredged chicken pieces in the hot oil. Fry in batches to avoid overcrowding, turning occasionally, until golden brown and cooked through, about 12-15 minutes.

Fry Chicken

Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.

Drain Chicken

Chicken pieces (legs and thighs)

All-purpose flour

Salt

Black pepper

Paprika

Garlic powder

Buttermilk

Vegetable oil

Preheat your oven to 300°F (150°C). Rub the pork ribs with salt, black pepper, and dry rub seasoning evenly on both sides.

Season the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Cover tightly with foil and bake for 2.5 to 3 hours, until tender.

Cook the Ribs

If you prefer wet ribs, remove the foil in the last 30 minutes of cooking and brush barbecue sauce over the ribs. Return to the oven uncovered to caramelize the sauce.

Apply Barbecue Sauce

Peel and chop the potatoes into quarters. Place them in a large pot and cover with cold water.

Prepare the Potatoes

Bring the water to a boil over high heat. Reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, minced garlic, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until lightly golden.

Prepare the Roux

Slowly add the chicken broth while whisking continuously to avoid lumps. Cook for another 3-5 minutes until thickened.

Add the Broth

Taste the gravy and add salt and black pepper to your preference. Stir well and keep warm until serving.

Season the Gravy

Pork ribs (half rack)

Barbecue sauce (for wet ribs)

Dry rub seasoning

Potatoes (Yukon Gold or Russet)

Butter

Heavy cream

Garlic (minced)

Chicken broth

In a large pot over medium heat, add the andouille sausage. Cook for about 5 minutes until browned. Remove from the pot and set aside.

Prepare the Sausage

In the same pot, add the diced green bell pepper, onion, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté Vegetables

Add the browned sausage back to the pot along with the canned diced tomatoes, chicken broth, bay leaves, Cajun seasoning, thyme, salt, and black pepper. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low and let it simmer for about 30 minutes, stirring occasionally.

Simmer the Gumbo

After 30 minutes of simmering, add the shrimp and crab meat to the pot. Stir gently and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Add Seafood

Remove bay leaves, taste for seasoning, and adjust if necessary. Serve hot over Charleston rice.

Serve

Andouille sausage

Shrimp, peeled and deveined

Crab meat, lump

Green bell pepper, diced

Onion, diced

Celery, diced

Garlic, minced

Canned diced tomatoes

Bay leaves

Cajun seasoning

Thyme, dried

Wash and peel the russet potatoes. Cut them into even strips, about 1/4 inch thick.

Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This removes excess starch and helps them become crispy.

Soak the Potatoes

After soaking, drain the fries and pat them dry with a clean kitchen towel.

Dry the Fries

In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the dried fries to the hot oil in batches, frying for about 5-7 minutes until golden brown.

Fry the Potatoes

Remove the fries using a slotted spoon and drain them on paper towels. Sprinkle with salt to taste.

Drain and Season

Remove the fries using a slotted spoon and drain them on paper towels. While still hot, sprinkle with cajun seasoning.

Wash and peel the sweet potatoes. Cut them into even strips, about 1/4 inch thick.

Prepare the Sweet Potatoes

Place the cut sweet potato fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch.

Soak the Sweet Potatoes

After soaking, drain the sweet potato fries and pat them dry with a clean kitchen towel.

Dry the Sweet Potatoes

Carefully add the dried sweet potato fries to the hot oil in batches, frying for about 4-6 minutes until they are golden brown.

Fry the Sweet Potatoes

Remove the sweet potato fries using a slotted spoon and drain them on paper towels. Sprinkle with salt to taste.

Russet potatoes

Sweet potatoes

In a large bowl, combine the chicken wings with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, honey, and hot sauce. Toss well to coat the wings evenly.

Prepare the Wings

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

Marinate

Preheat your smoker to 225°F (107°C). Place the wings on the smoker racks and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

Cook the Wings

If desired, finish the wings on a grill or in the oven at a high temperature (around 400°F or 200°C) for an additional 10-15 minutes to crisp up the skin.

Crisp Up the Wings

In a medium bowl, whisk together the buttermilk, mayonnaise, fresh parsley, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.

Mix the Dressing

Cover the dressing and refrigerate for at least 30 minutes to let the flavors meld before serving.

Chill

chicken wings

smoked paprika

cayenne pepper

garlic powder

onion powder

honey

hot sauce

buttermilk

mayonnaise

Preheat the Oven

Grease a 9x9 inch baking dish or cast-iron skillet with butter or non-stick spray.

Prepare the Baking Dish

In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well mixed.

Combine Dry Ingredients

In another bowl, whisk together milk, eggs, honey, and melted butter until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Both Mixtures

If using, chop the smoked bacon into small pieces and finely dice the serrano chili. Fold them into the batter gently.

Add Bacon and Chili (if using)

Pour the cornbread batter into the prepared baking dish or skillet, spreading it evenly.

Pour Batter

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bake

Allow the cornbread to cool for a few minutes before slicing. Serve warm with additional honey butter if desired.

Cool and Serve

Cornmeal

All-Purpose Flour

Baking Powder

Milk

Eggs

Honey

Melted Butter

Smoked Bacon

Serrano Chili

In a large pot, bring salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly, stirring constantly.

Prepare the Cheese Sauce

Gradually pour in the milk while whisking continuously to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles (about 5 minutes).

Shrimp

Two Piece Fried Chicken

Half Rack Of Ribs

Lambo's Gumbo

Fry Basket

Smoked Spicy Wings

Honey Butter Cornbread

Mac & Cheese

Fried Pickles

Biscuits

Brisket

Pulled Pork

Popcorn Chicken

Rice Bowl

Smash Burger*

Bbq Pulled Chicken

Fried Chicken Sandwich

Pulled Pork Sandwich

Kale Salad

Cobb Salad

Fk Chopped Salad

Smoky Cabbage

Cavatelli

Sourdough