Crispy fried green tomatoes served with a crab cake.

Fried Green Tomato & Crab Cake

A creamy chowder filled with fresh seafood.

Seafood Chowder

Spaghetti made from zucchini served with vegan meatballs.

Zucchini Spaghetti & Vegan Meatballs

Tender leg of lamb served with seasonal sides.

Leg of Lamb

Creamy cheesecake topped with salted caramel.

Salted Caramel Cheesecake

Fresh catch of the day prepared by our chef.

Chef’s Select Catch

Rich chocolate mousse infused with Kahlua.

Chocolate Kahlua Mousse

A fresh salad made with tomatoes, basil, and bread.

Panzanella Caprese Salad

A house specialty chicken dish with unique flavors.

Chicken Maxine’s

A delightful dessert made with berries and a creamy sauce.

Berries Romanoff

Wash and slice the green tomatoes into 1/4 inch thick slices.

In a bowl, mix together the cornmeal, flour, salt, black pepper, and cayenne pepper.

Pour buttermilk into a separate bowl. Dip each tomato slice into the buttermilk, then dredge in the cornmeal mixture until well coated.

Heat oil in a large skillet over medium-high heat. Once hot, fry the tomato slices in batches until golden brown, about 3-4 minutes per side.

Remove from skillet and place on paper towels to drain excess oil.

green tomatoes

cornmeal

all-purpose flour

buttermilk

salt

black pepper

cayenne pepper

oil (for frying)

In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and cook for another minute. Add the diced potatoes and fish stock or clam juice, and bring to a boil.

Add Garlic and Potatoes

Reduce heat and let simmer until the potatoes are tender, about 15 minutes.

Simmer

Stir in the heavy cream, bay leaves, thyme, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

Add Cream and Seasonings

Add the shrimp, scallops, and white fish. Cook until the seafood is cooked through, about 5 minutes.

Add Seafood

Remove bay leaves, garnish with fresh parsley, and serve hot.

Finish and Serve

butter

onion, diced

celery, diced

carrots, diced

garlic, minced

potatoes, diced

fish stock or clam juice

heavy cream

bay leaves

dried thyme

shrimp, peeled and deveined

scallops

white fish (such as cod or haddock), cut into bite-sized pieces

fresh parsley, chopped

Using a spiralizer, spiralize the zucchini into spaghetti strands. Set aside.

Prepare the Zucchini

In a food processor, combine chickpeas, oats, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Pulse until the mixture is well combined but still a bit chunky.

Make the Vegan Meatballs

Preheat the oven to 375°F (190°C). Form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.

Form the Meatballs

Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until golden brown, turning halfway through.

Bake the Meatballs

In a saucepan, heat the marinara sauce over medium heat until warmed through.

Heat the Marinara Sauce

In a serving bowl, combine the zucchini spaghetti with the heated marinara sauce. Top with the baked vegan meatballs and garnish with fresh basil, if desired.

Serve

Zucchini

Chickpeas (cooked and drained)

Oats (rolled)

Nutritional yeast

Garlic powder

Onion powder

Italian seasoning

Salt

Black pepper

Olive oil

Marinara sauce

Fresh basil (optional, for garnish)

In a small bowl, mix together minced garlic, chopped rosemary, thyme, olive oil, salt, black pepper, and lemon juice to form a marinade.

Prepare the Marinade

Place the leg of lamb in a large dish and rub the marinade all over the meat. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.

Marinate the Lamb

Preheat the Oven

Place the marinated leg of lamb in a roasting pan. Pour vegetable broth around the lamb. Roast in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C) for medium-rare.

Roast the Lamb

Remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with seasonal sides of your choice.

Rest and Serve

Leg of lamb

Garlic cloves

Fresh rosemary

Fresh thyme

Lemon juice

Vegetable broth

Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.

Prepare the Crust

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the sour cream and vanilla extract, and mix until combined. Beat in the eggs one at a time, mixing just until incorporated. Do not overmix.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Bake the Cheesecake

In a saucepan over medium heat, combine the brown sugar, heavy cream, and sea salt. Stir until the sugar is dissolved and the mixture comes to a simmer. Allow it to simmer for about 5 minutes until it thickens slightly. Remove from heat and let it cool slightly.

Make the Salted Caramel Sauce

Once the cheesecake has chilled, pour the salted caramel sauce over the top, allowing it to drip down the sides. Optionally, sprinkle a little extra sea salt on top for garnish. Slice and serve.

Assemble the Cheesecake

cream cheese

granulated sugar

sour cream

vanilla extract

eggs

graham cracker crumbs

unsalted butter

brown sugar

sea salt

In a bowl, mix together olive oil, lemon juice, minced garlic, salt, and black pepper. This will be used to marinate the fish.

Place the fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Preheat the Grill

Remove the fish from the marinade and place them on the grill. Cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Grill the Fish

Remove the fish from the grill, garnish with chopped parsley and lemon slices, and serve hot.

Garnish and Serve

Fresh fish fillets

Garlic, minced

Fresh parsley, chopped

Lemon slices

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth, then remove from heat and let it cool slightly.

Melt the Chocolate

In a large mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip. Set aside.

Whip the Cream

Separate the egg yolks from the whites. In a medium bowl, whisk the egg yolks with sugar, Kahlua, and vanilla extract until creamy.

Separate the Eggs

Gradually add the melted chocolate to the egg yolk mixture, stirring gently until well combined.

Combine Ingredients

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Whip Egg Whites

Gently fold the whipped cream into the chocolate mixture, followed by the egg whites. Be careful not to deflate the mixture.

Fold Mixtures Together

Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.

Chill the Mousse

Serve chilled, optionally garnished with chocolate shavings or whipped cream.

Dark chocolate

Heavy cream

Eggs

Kahlua

Sugar

Vanilla extract

Cut the stale bread into bite-sized cubes. If it's very dry, you can briefly toast it in the oven at 350°F (175°C) for about 10 minutes until just crispy but not browned.

Prepare the Bread

Chop the ripe tomatoes into bite-sized pieces and place them in a large mixing bowl.

Prepare the Tomatoes

Add the cubed bread, fresh mozzarella (cubed or torn), and basil leaves to the bowl with the tomatoes.

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Drizzle this dressing over the salad and toss gently to combine.

Dress the Salad

Allow the salad to sit for about 15 minutes before serving, so the bread absorbs the flavors from the dressing and tomatoes.

Let it Rest

Stale bread (preferably ciabatta or baguette)

Ripe tomatoes (heirloom or vine-ripened)

Fresh mozzarella cheese

Fresh basil leaves

Extra virgin olive oil

Red wine vinegar

In a bowl, mix together olive oil, minced garlic, chopped rosemary, lemon juice, honey, salt, and black pepper. Add the chicken breasts and coat well. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, prepare the vegetables. Slice the red bell pepper and trim the asparagus.

Prepare the Vegetables

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F).

Cook the Chicken

In a separate pan, add a little olive oil and sauté the sliced bell pepper and asparagus for about 5-7 minutes, until they are tender but still crisp.

Slice the grilled chicken and serve it on a plate alongside the sautéed vegetables. Drizzle with any remaining marinade if desired.

Boneless chicken breasts

Fresh rosemary, chopped

Honey

Red bell pepper, sliced

Asparagus, trimmed

In a large mixing bowl, combine the mixed berries. Gently toss them to mix and set aside.

Prepare the Berries

In another bowl, mix the sour cream, granulated sugar, vanilla extract, and orange zest until smooth and well combined.

Make the Creamy Sauce

Spoon the creamy sauce over the mixed berries. Gently toss to coat the berries with the sauce. Serve immediately, garnished with fresh mint leaves if desired.