Crab Soup

Steak Frites

Classic tropical cocktail made with rum and coconut cream.

Pina Colada

Chunks of lobster meat with a touch of mayonnaise on a toasted roll.

Lobster Roll

Lightly breaded calamari served with marinara sauce.

Fried Calamari

Creamy crab dip served with house-made tortilla chips.

Crab Dip

Five jumbo shrimp served with cocktail sauce.

Shrimp Cocktail

Two lump crab cakes with roasted red pepper aioli.

Chesapeake Bay Crab Cakes

Rich chocolate cake with ganache frosting.

Chocolate Cake

Classic key lime pie with a graham cracker crust.

Key Lime Pie

Chowder

Ribeye Steak

Lightly breaded calamari with a spicy marinara.

Crispy Calamari

Fried calamari served with marinara sauce.

Calamari

Old Fashioned

Cheesecake

Chili

Blackened Salmon

Fish & Chips

Crab Cake

Mojito

Tequila, lime juice, and triple sec served on the rocks.

Margarita

A rich chocolate cake with a gooey molten center.

Chocolate Lava Cake

A tender 8oz filet mignon cooked to your liking.

Filet Mignon

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped celery, and diced carrots. Sauté for about 5-7 minutes until the vegetables are soft and translucent.

Sauté the Vegetables

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

Add the Broth

Stir in the heavy cream and Old Bay seasoning, mixing well to combine. Allow the soup to simmer for an additional 5 minutes, stirring occasionally.

Stir in Cream and Seasoning

Gently fold in the fresh lump crab meat and lemon juice into the soup. Let it cook for another 3-5 minutes just until the crab is heated through.

Incorporate the Crab

Ladle the soup into bowls and garnish with chopped parsley and serve with lemon wedges on the side.

Garnish and Serve

Olive oil

Onion, chopped

Garlic, minced

Celery, chopped

Carrots, diced

Vegetable broth

Heavy cream

Old Bay seasoning

Fresh lump crab meat

Lemon juice

Chopped parsley

Lemon wedges

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, salt, black pepper, garlic powder, and fresh rosemary. Allow the steaks to marinate at room temperature for 30 minutes.

Season the Ribeye

Preheat your grill to high heat (about 450°F/232°C).

Preheat the Grill

Place the ribeye steaks on the hot grill. Grill for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Steaks

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

Cut the Potatoes

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

Soak the Potatoes

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

Heat the Oil

Drain and pat the fries dry. Carefully add them to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Fry the Potatoes

Immediately sprinkle the hot fries with salt to taste.

Season the Fries

Slice the grilled ribeye steaks against the grain and serve alongside the crispy fries. Enjoy your Steak Frites!

Plate the Dish

Ribeye steak

Salt

Black pepper

Garlic powder

Fresh rosemary

Russet potatoes

Vegetable oil

In a blender, combine the white rum, coconut cream, pineapple juice, fresh pineapple chunks, and ice cubes.

Blend the Ingredients

Blend the mixture on high speed until smooth and well combined, about 30-45 seconds.

Blend Until Smooth

Pour the blended mixture into a chilled glass, preferably a hurricane glass.

Prepare the Glass

Top the drink with a maraschino cherry, a slice of pineapple, and sprinkle coconut flakes on top.

Garnish

Serve the Pina Colada immediately with a straw and enjoy your tropical cocktail!

Serve Immediately

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Chunks

Ice Cubes

Maraschino Cherry

Pineapple Slice

Coconut Flakes

In a large mixing bowl, combine the chopped lobster meat, mayonnaise, finely chopped celery, lemon juice, salt, black pepper, and chopped chives. Stir gently until all ingredients are well mixed.

Combine Ingredients

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

Chill the Mixture

In a skillet, melt the unsalted butter over medium heat. Once melted, add the hot dog rolls, cut side down, and toast them until golden brown, about 2-3 minutes.

Butter the Rolls

Remove the toasted rolls from the skillet. Spoon the lobster mixture generously into each roll.

Fill the Rolls

Serve immediately with a side of potato chips or a simple salad.

Serve

Lobster meat, cooked and chopped

Mayonnaise

Celery, finely chopped

Fresh chives, chopped

New England-style hot dog rolls

Unsalted butter

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the crushed tomatoes, oregano, salt, black pepper, and sugar to the saucepan. Stir to combine and bring to a simmer. Cook for about 15-20 minutes, stirring occasionally.

Cook the Sauce

Once the sauce has thickened slightly, stir in the fresh basil leaves and remove from heat. Set aside to cool.

Add Fresh Basil

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

Prepare the Breading

In another bowl, whisk together the egg and milk until well combined.

Prepare the Egg Mixture

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each calamari ring into the egg mixture, letting excess drip off, then coat in the flour mixture. Place on a wire rack to allow coating to set.

Coat the Calamari

Once the oil is hot, carefully add the coated calamari rings in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with the marinara sauce on the side for dipping.

calamari rings

all-purpose flour

cornstarch

salt

black pepper

cayenne pepper

milk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves

dried oregano

fresh basil leaves

sugar

In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well-blended.

Prepare the Base

Gently fold in the cooked crab meat, chopped green onions, garlic powder, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until just combined.

Add Crab and Seasonings

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Chill the Dip

Prepare the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat until shimmering.

Working in batches, add the tortilla wedges to the hot oil. Fry for 2-3 minutes or until golden brown and crispy, turning occasionally.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.

Drain and Season

Serve the crab dip chilled with the freshly made tortilla chips.

cream cheese

sour cream

mayonnaise

cooked crab meat

green onions

garlic powder

lemon juice

corn tortillas

In a large pot, bring water to a boil. Add the jumbo shrimp and cook for 3-5 minutes until they turn pink and opaque. Do not overcook.

Boil the Shrimp

Once cooked, remove the shrimp from the boiling water and place them in a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.

Cool the Shrimp

In a mixing bowl, combine the ketchup, horseradish sauce, lemon juice, Worcestershire sauce, salt, and black pepper. Stir well until all ingredients are thoroughly mixed.

Taste the cocktail sauce and adjust the seasoning as needed, adding more horseradish for heat or more ketchup for sweetness.

Taste and Adjust

Arrange the cooled shrimp on a serving platter or individual cocktail glasses.

Plate the Shrimp

Serve the shrimp with the cocktail sauce on the side for dipping.

Serve with Sauce

Jumbo shrimp (peeled and deveined)

Ketchup

Horseradish sauce

Worcestershire sauce

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, and beaten egg. Season with salt and black pepper to taste.

Prepare the Mixture

Gently fold the mixture until just combined, being careful not to break up the crab meat too much. Using your hands, form the mixture into 4 equal-sized patties.

Form the Crab Cakes

Place the crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.

Chill the Crab Cakes

Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Crab Cakes

In a blender or food processor, combine the chopped roasted red peppers, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.