Prairie organic gin, fresh lime, muddled basil & mint... served up

THE HERBALIST

King's Spicy Seafood Chowder

OP BAR

KING'S FISH HOUSE

Colombian Tilapia

Atlantic Shrimp

MISSISSIPPI Catfish

Scallops

Summertime Strawberry Shortcake

WILD Salmon

Bread Pudding

Homemade Ice Cream

Ice Cream Scoop

Salted Caramel Ice Cream Sandwich

Sab Atlantic

Kids' Beverage

Creme Brulee

Grilled Cheese Sandwich

Fish n Chips

Tenders

Salmon

Fried Shrimp

Yellowtail, shrimp, eel, albacore, tuna, salmon and a California roll

Sushi Platter

Crispy Calamari

In a cocktail shaker, add the fresh basil and mint leaves. Using a muddler or the back of a spoon, gently press the herbs to release their oils. Be careful not to tear them too much.

Muddle the Herbs

Pour in the Prairie Organic Gin and fresh lime juice over the muddled herbs in the shaker.

Add Gin and Lime Juice

Fill the shaker with ice and secure the lid. Shake vigorously for about 15 seconds to chill and combine the ingredients.

Shake the Cocktail

Using a fine mesh strainer, strain the mixture into a chilled coupe glass to remove the herb particles.

Strain the Drink

Garnish with a lime wheel and a single basil leaf on top for an aromatic touch.

Garnish

Serve immediately and enjoy your refreshing Herbalist cocktail!

Serve

Prairie Organic Gin

Fresh Lime Juice

Fresh Basil Leaves

Fresh Mint Leaves

Lime Wheel

Basil Leaf

Wash and clean the clams thoroughly. Peel and devein the shrimp, and set aside. Rinse the scallops and pat dry.

Prepare the Ingredients

Dice the potatoes, celery, and red bell pepper; chop the onion. Set all the vegetables aside.

Chop the Vegetables

In a large pot over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes.

Cook the Base

Stir in the diced potatoes, celery, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Add Vegetables

Pour in the clam juice and water, bringing the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.

Add Liquids

Gently add the clams, shrimp, and scallops to the pot. Stir in the heavy cream and add Old Bay seasoning, cayenne pepper, salt, and black pepper. Cook for an additional 5-10 minutes, until the seafood is cooked through and the clams have opened.

Add Seafood

Stir in the chopped parsley and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.

Finish and Serve

clams, fresh

shrimp, peeled and deveined

scallops, fresh

potatoes, diced

celery, diced

onion, chopped

red bell pepper, diced

clam juice

heavy cream

water

Old Bay seasoning

cayenne pepper

salt

black pepper

fresh parsley, chopped

Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, drizzle the vinegar mixture over the rice, and gently fold to combine. Let cool to room temperature.

Season the Rice

Thinly slice the fresh salmon and tuna into long strips. Cut the avocado and cucumber into thin slices as well.

Slice the Fillings

Place a nori sheet shiny side down on a bamboo sushi mat or a clean surface.

Lay Out Nori

With wet hands, take about 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.

Spread Sushi Rice

Place a few slices of salmon, tuna, avocado, and cucumber in a line across the center of the rice.

Add Fillings

Starting from the bottom, use the mat to roll the sushi tightly away from you, pressing gently but firmly. Seal the edge of the nori with a little water.

Roll the Sushi

With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.

Slice the Rolls

In small bowls, serve soy sauce, wasabi, and pickled ginger alongside the sushi rolls for dipping.

Serve with Dipping Sauce

Sushi Rice

Water

Rice Vinegar

Sugar

Salt

Fresh Salmon (sashimi grade)

Fresh Tuna (sashimi grade)

Avocado

Cucumber

Nori Sheets

Soy Sauce

Wasabi

Pickled Ginger

In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper until well combined.

Prepare Marinade

Place the salmon fillets in a shallow dish. Pour the marinade over the fish and ensure they are evenly coated. Cover and refrigerate for at least 30 minutes.

Marinate Fish

Preheat the oven to 400°F (200°C). In a mixing bowl, combine trimmed asparagus and halved cherry tomatoes. Drizzle with olive oil, and season with salt and black pepper. Toss until well coated.

Prepare Asparagus and Tomatoes

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes or until tender and slightly charred.

Roast Vegetables

Preheat a grill or grill pan over medium-high heat. Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 6-8 minutes, then carefully flip and cook for an additional 4-6 minutes until the salmon is cooked through and flakes easily with a fork.

Grill Salmon

Serve the grilled salmon fillets alongside the roasted asparagus and tomatoes. Garnish with lemon wedges and fresh dill sprigs.

Plate the Dish

Fresh Salmon Fillets

Olive Oil

Lemon Juice

Garlic Cloves, minced

Fresh Dill, chopped

Black Pepper

Asparagus, trimmed

Cherry Tomatoes, halved

Lemon Wedges

Fresh Dill Sprigs

In a bowl, combine lime juice, minced garlic, cumin powder, paprika, salt, and black pepper. Add the tilapia fillets and coat them well with the marinade. Cover the bowl and refrigerate for at least 30 minutes.

Marinate the Tilapia

Heat a non-stick skillet over medium heat and add a little olive oil. Once the oil is hot, add the marinated tilapia fillets. Cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from skillet and set aside.

Cook the Tilapia

In the same skillet, add 2 tablespoons of olive oil. Once hot, add the sliced red bell pepper and onion. Sauté for about 3-4 minutes until they start to soften. Then add the diced tomato and continue to cook for another 2 minutes. Stir in the chopped cilantro at the end.

Sauté the Vegetables

On a serving plate, place the sautéed vegetables as a bed. Top with the cooked tilapia fillets. Garnish with lime wedges and sliced avocado before serving.

Tilapia fillets

Lime juice

Garlic cloves, minced

Cumin powder

Paprika

Black pepper

Olive oil

Red bell pepper, sliced

Onion, sliced

Tomato, diced

Fresh cilantro, chopped

Lime wedges

Avocado, sliced

Rinse the Atlantic shrimp under cold water and remove the shells and tails, if they are not already pre-peeled.

Clean the Shrimp

In a medium bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Add the cleaned shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for at least 15 minutes to absorb the flavors.

Marinate the Shrimp

Heat a large skillet over medium-high heat. 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 and sprinkle the cooked shrimp with chopped fresh parsley. Serve immediately with lemon wedges on the side.

Garnish and Serve

Atlantic shrimp

Lemon juice

Black pepper, freshly ground

Fresh parsley, chopped

In a shallow bowl, mix together the all-purpose flour, cornmeal, salt, black pepper, and paprika.

Prepare the Coating

In another bowl, whisk the eggs and buttermilk together until well combined.

Prepare the Egg Mixture

Dip each catfish fillet into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture until well coated.

Coat the Fillets

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully place the coated catfish fillets into the hot oil, frying for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Catfish

Remove the catfish from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and a sprinkle of fresh parsley.

Drain and Serve

Catfish fillets

All-purpose flour

Cornmeal

Eggs

Buttermilk

Vegetable oil

Lemon wedges

Fresh parsley

Rinse the sea scallops under cold water and pat dry with paper towels. Ensure they are completely dry to achieve a good sear. Season both sides of the scallops with salt, black pepper, and paprika.

Prepare the Scallops

In a large skillet, heat the olive oil over medium-high heat until it starts to shimmer.

Heat the Pan

Add the seasoned scallops to the skillet in a single layer, ensuring they are not crowded. Sear for 2-3 minutes without moving them until a golden crust forms. Flip the scallops carefully and sear the other side for another 2-3 minutes until golden and cooked through.

Sear the Scallops

Reduce the heat to medium-low and add the butter and minced garlic to the skillet. Allow the butter to melt and the garlic to cook for about 1 minute, stirring gently to prevent burning.

Add Aromatics

Remove the skillet from heat. Stir in the lemon juice and chopped parsley. Spoon the garlic butter over the scallops to coat them in flavor.

Finish with Lemon and Parsley

Sea scallops

Unsalted butter

Garlic, minced

Rinse the fresh strawberries under cool water, then hull and slice them into quarters. Place the strawberries in a mixing bowl.

Prepare the Strawberries

Add the granulated sugar and lemon juice to the sliced strawberries. Toss gently to coat. Let the mixture sit for about 30 minutes to allow the strawberries to release their juices.

Sweeten the Strawberries

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.

The Herbalist