Sourdough, caramelized fennel, Korean BBQ pork belly, pickled carrot, scallion, spicy mayo

Pork Belly Tacos

Cajun Skillet Shrimp

Lobster & Crab Cake

Salmon, haddock, shrimp

Scallop Risotto

10 striploin, garlic mashed potato, demi – glace

New York Striploin

Salmon Lobster, & Scallops Crab, Cake Shrimp.

Seafood Feast

White wine, leeks, fennel, cherry tomatoes, potato purée

Butter Poached Halibut

Cajun Garlic Skillet Butter Shrimp

Grilled Cauliflower / Mushroom Ragu

top sirloin, chimichurri, fries, roasted garlic mayo

Steak Frites

San Marzano tomatoes linguini, red, wine Parmesan braised mushrooms

Mushroom Ragu

Caramelized onion chutney, roasted potatoes

Maple Pecan Salmon

Haddock, roasted tomatoes potatoes, herbed shrimp, mashed

Haddock & Shrimp

Roasted Chicken

Scallops, shrimp, mussels, white wine garlic cream sauce

Seafood Pasta

Lemony dressing, bacon, croutons, parmesan

Kale Caesar Salad

Pork Belly Burnt Ends

1.25lb premium hard shell lobster, potato salad coleslaw

N.S Whole Steamed Lobster

seasonal vegetables, house – made teriyaki sauce, scented rice

Teriyaki Stir – Fry

Crunchy Haddock

Kale Chicken Caesar Wrap

candied pecans, beet, goat cheese, creamy shallot dressing

Apple & Beet Salad

Sourdough, house smoked bacon, tomato, lettuce, garlic mayo

B.L.T.

Slice the pork belly into 1/4-inch thick strips or bite-sized pieces. In a bowl, combine soy sauce, brown sugar, gochujang, minced garlic, minced ginger, rice vinegar, sesame oil and 60 ml water. Mix until sugar dissolves. Add pork pieces, toss to coat, cover and refrigerate for at least 30 minutes, ideally 2 hours (up to overnight).

Prepare and marinate

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil. Remove pork from marinade (reserve marinade) and sear pieces in a single layer without crowding for 2–3 minutes per side until browned and some edges are crisp. Work in batches if needed.

Cook pork belly

After searing all pieces, reduce heat to medium, return all pork to the pan, pour reserved marinade over, and simmer for 4–6 minutes, stirring occasionally, until sauce thickens and coats the pork and pork is caramelized and cooked through. If sauce reduces too quickly, add a splash of water. Taste and adjust seasoning. Keep warm.

Finish with glaze

In a jar or bowl, combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar and 1 teaspoon salt. Stir until sugar and salt dissolve. Add julienned carrots and 2 tablespoons thinly sliced scallion whites. Press down so liquid covers carrots. Let sit at least 20 minutes at room temperature (or refrigerate up to 24 hours) to develop tang. Drain lightly before assembling tacos.

Heat a large skillet over medium heat and add butter and olive oil. Add thinly sliced fennel, sprinkle 1 teaspoon sugar (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 10–15 minutes until fennel is soft and edges are golden-brown and caramelized. If pan gets dry, add a tablespoon of water or lower heat. Remove from heat and stir in chopped fennel fronds if using.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon gochujang, 1/2 teaspoon sriracha (if using), 1 teaspoon lime juice, 1/4 teaspoon sesame oil and 1/4 teaspoon salt until smooth. Taste and adjust spice or acidity. Refrigerate until ready to use.

Prepare sourdough: If slices are thick, thinly slice or lightly toast them. For a more taco-like base, warm sourdough slices in a 375°F (190°C) oven for 5–7 minutes or toast in a skillet until slightly crisp but still pliable.

Assemble tacos: Spread about 1 teaspoon spicy mayo on each sourdough slice. Top with 1–2 tablespoons caramelized fennel, then 2–3 pieces of the Korean BBQ pork belly (about 2–3 tablespoons pork per slice). Add a small handful (about 1 tablespoon) of pickled carrots and a sprinkle of thinly sliced scallion greens. Garnish with chopped fennel fronds and a grind of black pepper and a pinch of salt if desired.

Serve: Arrange tacos on a platter and serve immediately with lime wedges on the side for squeezing over. Leftover components can be stored separately (pork up to 3 days refrigerated, pickles up to 1 week, mayo up to 4 days).

pork belly, skin removed, boneless

soy sauce

brown sugar

gochujang (Korean chili paste)

garlic, minced

ginger, minced

rice vinegar

sesame oil

vegetable oil (for searing)

water

carrots, julienned or matchstick

sugar

salt

scallions, thinly sliced (white and light green)

fennel bulb, thinly sliced (reserve fronds)

unsalted butter

olive oil

sugar (optional, to aid caramelization)

black pepper

mayonnaise

gochujang

sriracha (optional, for heat)

lime juice

sourdough bread, small slices or thin rounds (to use as taco bases)

fresh scallions, thinly sliced (green part for garnish)

fennel fronds, chopped (optional)

lime wedges

Pat the shrimp dry with paper towels to remove excess moisture. Place shrimp in a bowl and toss with olive oil so seasonings adhere.

Prepare shrimp

In a small bowl, combine Cajun seasoning, smoked paprika, kosher salt, and black pepper. Sprinkle the seasoning mix over the oiled shrimp and toss until evenly coated.

Heat a large cast-iron or heavy skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and 2 tablespoons of butter, swirling to coat the pan.

Add the seasoned shrimp in a single layer, leaving a little space between pieces. Sear without moving for 1 minute to develop a crust, then flip and cook 30–60 seconds more until shrimp are opaque and just cooked through (internal temp ~120–125°F/49–52°C). Remove shrimp to a plate and tent with foil to keep warm.

Reduce heat to medium. In the same skillet, add the remaining 2 tablespoons butter. Add minced garlic and minced shallot and cook, stirring constantly, about 30–45 seconds until fragrant and slightly softened—do not brown the garlic.

Stir in the lemon juice, Worcestershire sauce, and hot sauce (if using). Scrape up any browned bits from the bottom of the skillet with a wooden spoon; these add flavor to the sauce.

Return the cooked shrimp to the skillet and toss in the garlic butter for 30 seconds to coat and warm through. Remove from heat and stir in chopped parsley.

Taste and adjust seasoning: add a pinch more salt, a squeeze of lemon, or extra hot sauce as desired.

Serve the Cajun skillet shrimp immediately with lemon wedges and a garnish of chopped green onions. Offer crusty bread for dipping in garlic butter or spoon over cooked rice for a complete meal.

large shrimp, peeled and deveined (16-20 count)

cajun seasoning

smoked paprika

kosher salt

freshly ground black pepper

olive oil (for tossing shrimp)

extra virgin olive oil

shallot, finely minced

lemon juice, freshly squeezed

Worcestershire sauce

hot sauce (optional)

fresh parsley, chopped

lemon wedges

chopped green onions (optional)

crusty bread or cooked rice (for serving)

Gently pick through lump crab meat to remove any shells or cartilage; place in a large mixing bowl. Add chopped cooked lobster meat to the same bowl. Keep pieces fairly large so the cakes have texture.

Prepare seafood

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice until smooth.

Combine wet ingredients

Add the wet mixture to the bowl with the crab and lobster. Add 2 tablespoons chopped fresh parsley, 2 thinly sliced green onions, 1 teaspoon Old Bay seasoning, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Fold gently to combine, trying not to break up the lump crab too much.

Mix filling

Measure 3 cups panko breadcrumbs and gradually sprinkle into the seafood mixture, folding until the mixture holds together when pressed. You may not need every last bit; the goal is a moist but cohesive mixture that holds a formed patty (use between 2 1/2–3 cups depending on moisture).

Add binder

Divide mixture into 8 equal portions (for 4–6 oz cakes) and shape into compact patties about 3 inches wide and 3/4 inch thick. Place on a tray and chill in the refrigerator for at least 20–30 minutes to firm up. Chilling helps them hold shape during cooking.

Shape cakes

Place 1/4 cup all-purpose flour in a shallow dish and 1/2 cup additional panko in another shallow dish. Lightly dust each chilled cake in flour, shaking off excess, then press both sides into panko to coat. Return to the tray and keep chilled while you heat the pan.

Prepare coating station

Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; when butter foams and begins to turn light golden, reduce heat slightly to medium-low to prevent overbrowning.

Working in a single layer (cook in two batches if needed), add the coated crab & lobster cakes to the skillet, leaving space between them. Cook without moving for 3–4 minutes, until the bottom is deep golden brown and crisp.

Carefully flip cakes with a thin spatula and cook 3–4 minutes more on the second side, until golden and cooked through (internal temperature about 140–145°F / 60–63°C). If cakes brown too quickly, lower the heat and cover briefly for 30–60 seconds to allow interior to heat through, then uncover to re-crisp.

Transfer cooked cakes to a plate lined with paper towels and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

While cakes chill or cook, combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon sea salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to serve.

Arrange 2 crab & lobster cakes per plate (or desired portion), spoon a dollop of lemon aioli beside or on top of each cake, garnish with microgreens or chopped parsley and serve with lemon wedges.

Leftovers: Refrigerate cooled cakes in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.

fresh lump crab meat

cooked lobster meat, chopped

plain panko breadcrumbs

large egg

Dijon mustard

fresh lemon juice

fresh parsley, finely chopped

green onion (scallion), thinly sliced

Old Bay seasoning

sea salt

neutral oil (vegetable or canola)

additional panko breadcrumbs (for coating)

all-purpose flour (for dusting)

lemon zest

microgreens or additional chopped parsley

Pat salmon, haddock, and shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp pepper.

In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.

Sprinkle 2 tbsp flour over the shallot mixture, stir to combine and cook 1 minute to remove raw flour taste.

Gradually whisk in 1 cup fish or chicken stock until smooth. Bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

Whisk in 1 cup half-and-half (or heavy cream) until sauce is smooth. Add Dijon mustard and lemon juice, stir to combine. Adjust heat to low; do not boil.

Add the salmon and haddock pieces to the skillet, stirring gently to coat with sauce. Cook for 3–4 minutes, just until the white fish begins to flake but is not fully falling apart.

Add the shrimp and cook 2–3 minutes more, just until shrimp turn pink and opaque. Total seafood cooking time should be about 5–7 minutes to keep pieces tender.

Stir in chopped dill and parsley. Taste and season with remaining 1/2 tsp salt and 1/2 tsp pepper as needed. Remove from heat and keep warm while baking biscuits.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 1 tsp salt until evenly distributed.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

In a small bowl, whisk together 3 tbsp cold whole milk and 3 tbsp cold buttermilk. Pour the milk mixture into the flour-butter mixture and gently fold with a spatula until a shaggy dough forms. Do not overwork; dough should be slightly sticky but hold together.

Turn the dough out onto a lightly floured surface, gently pat into a 3/4–1" thick rectangle. Fold dough over itself once to create layers, pat down again to 3/4–1". Using a 2.5" round biscuit cutter (do not twist), press straight down to cut biscuits. Gather scraps and repeat to make 6–8 biscuits.

Place biscuits on prepared sheet about 1/2" apart for slightly crisper sides or touching for softer sides. Brush tops with beaten egg (optional) or melted butter for a golden finish.

Bake in preheated oven for 12–15 minutes, until biscuits are risen and golden brown on top. Remove from oven and brush with additional melted butter if desired. Let cool 3–5 minutes.

Split each warm tea biscuit in half horizontally. Spoon generous portions of the seafood filling onto the bottom half of each biscuit.

Top with the biscuit top, garnish with extra chopped dill and parsley, and serve with lemon wedges alongside for squeezing over the seafood.

Serve immediately while biscuits are warm and seafood filling is hot. Leftovers: store seafood filling in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of cream or stock to loosen.

salmon fillet, skin removed, pin bones removed, cut into 1/2" pieces

haddock fillet, skin removed, cut into 1/2" pieces

shrimp, peeled, deveined, halved if large

garlic clove, minced

all-purpose flour

low-sodium fish or chicken stock

half-and-half or heavy cream

fresh dill, chopped

Kosher salt

black pepper, freshly ground

baking powder

granulated sugar

unsalted butter, cold, cut into 1/4" cubes

cold whole milk

cold buttermilk

large egg, cold, beaten (for egg wash)

extra chopped dill

extra chopped parsley

melted butter (optional, for brushing biscuits)

Keep 5 cups of stock warm in a saucepan over low heat. Maintain it at a gentle simmer so the rice won’t cool when you add liquid.

Prepare stock

In a wide heavy-bottomed skillet or saucepan over medium heat, add 2 tbs olive oil and 2 tbs butter. When butter is melted and foam subsides, add the minced shallot and cook until translucent and soft, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups arborio rice and stir to coat the grains for 1–2 minutes; you should hear a light toast and the rice will look glossy but not browned.

Pour in 1 cup dry white wine and stir continuously until the wine is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently and allow the liquid to be mostly absorbed before adding the next ladle. Continue for 18–20 minutes, tasting after 15 minutes for doneness. The risotto should be creamy and the rice tender with a slight al dente center.

Once the rice is cooked to texture, remove from heat. Stir in 3 tbs grated parmesan, 1 tbs butter (for finishing), 1 tsp salt, and 1 tsp freshly ground black pepper. Keep warm while you finish the pea purée and scallops.

Bring a small pot of water to a boil and blanch 1 cup frozen peas for 1 minute until bright green. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

Place the blanched peas in a blender or food processor with 1 tsp lemon juice, 1 tbs heavy cream (optional), 6 chopped mint leaves (if using), and 0.25 tsp salt. Purée until very smooth, adding 1–2 tbs warm stock from the risotto as needed to reach a creamy, spoonable consistency. Taste and adjust seasoning with salt or lemon juice.

Reserve about 2 tbs of the purée to dot on plates for presentation. Fold the remaining purée gently into the finished risotto (or swirl on top of each portion) so the risotto turns a pale green and has sweet pea flavor evenly distributed.

Pat scallops very dry with paper towels; moisture is the enemy of a good sear. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.

Heat a large skillet (preferably stainless steel or cast iron) over high heat until smoking hot. Add 1 tsp olive oil and 1 tbs unsalted butter and swirl to coat. When butter is foaming and the pan is very hot, add scallops in a single layer without crowding (work in two batches if necessary).

Sear scallops undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–1.5 minutes until opaque through the center. Remove scallops to a plate and tent loosely with foil to keep warm. If using two batches, keep previously cooked scallops warm in a low oven (about 200°F / 95°C).

Spoon risotto onto warmed plates (about 1 to 1 1/4 cups per serving). If you haven't already folded the pea purée in, swirl 1–2 tbs into each portion to create a ribbon of green.

Arrange 3–4 scallops on top of each portion of risotto.

Dot reserved pea purée around the plate for color. Finish with a sprinkle of microgreens or pea shoots, 1/2 tsp lemon zest, and extra parmesan (about 2 tbs divided among servings). Add a small drizzle of olive oil if desired and a final crack of black pepper.

Serve immediately so the scallops remain warm and the risotto retains its creamy texture.