A variety of flavors available, perfect for dessert lovers.

Cake Slices

Hand-cut steak grilled to perfection, served with seasonal vegetables.

Steak

A rich and creamy traditional New England-style clam chowder.

Clam Chowder

A delicious blend of seafood tossed in a creamy sauce over pasta.

Seafood Pasta

Fresh lobster meat served on a toasted bun with a side of coleslaw.

Lobster Roll

Crispy tortilla chips topped with cheese, jalapeños, and fresh salsa.

Nachos

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, baking powder, and cocoa powder (if using). Set aside.

Mix the Dry Ingredients

In another bowl, beat the unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Cream the Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, add the milk and vanilla extract, mixing until combined.

Add Eggs and Milk

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using fruit puree, fold it in at this stage.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pour and Bake

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cool and Slice

all-purpose flour

granulated sugar

unsalted butter

eggs

milk

baking powder

vanilla extract

cocoa powder

fruit puree (optional, for flavors)

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. Preheat the grill to high heat.

Prepare the Steak

Rub both sides of the steak with olive oil, then season generously with salt, black pepper, and garlic powder.

Season the Steak

Place the steaks on the hot grill and cook for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Grill the Steak

Remove the steaks from the grill and let them rest for at least 5 minutes before slicing.

Rest the Steak

Meanwhile, toss the seasonal vegetables with olive oil, salt, and pepper. Grill them for about 5-7 minutes until tender and slightly charred.

Prepare the Vegetables

Melt butter in a small pan and add fresh herbs. Drizzle over the grilled steak and vegetables before serving.

Finish the Dish

Ribeye Steak

Olive Oil

Salt

Black Pepper

Garlic Powder

Seasonal Vegetables (e.g., asparagus, bell peppers, zucchini)

Butter

Fresh Herbs (e.g., thyme or rosemary)

Rinse the fresh clams under cold water to remove any grit. Place them in a pot with 1 cup of water, cover, and steam until they open. Remove from heat, discard any unopened clams, and chop the meat. Reserve the liquid.

Prepare the Clams

In a large pot, cook the bacon over medium heat until crispy. Remove and crumble the bacon, leaving the rendered fat in the pot.

Cook the Bacon

In the same pot, add butter, diced onions, and celery. Sauté until the onions are translucent.

Sauté Vegetables

Add diced potatoes and the reserved clam liquid along with clam juice. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15 minutes.

Add Potatoes and Clam Juice

Stir in the chopped clams, heavy cream, and milk. Cook on low heat until heated through. Season with salt and black pepper to taste.

Combine Clams and Dairy

Ladle the chowder into bowls, garnish with crumbled bacon and fresh parsley, and serve hot.

Serve

fresh clams

bacon

butter

onion

celery

potatoes

clam juice

heavy cream

salt

black pepper

fresh parsley

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shrimp, scallops, and clams. Cook until shrimp and scallops are opaque, about 3-5 minutes.

Sauté the Seafood

Lower the heat and add heavy cream to the skillet. Stir in grated Parmesan cheese and let it simmer for a few minutes until the sauce thickens. Season with salt and black pepper to taste.

Make the Cream Sauce

Add the cooked spaghetti to the skillet and toss to coat the pasta in the creamy sauce. Sprinkle with fresh parsley before serving.

Combine and Serve

spaghetti

shrimp, peeled and deveined

scallops

clams, canned or fresh

olive oil

garlic, minced

Parmesan cheese, grated

fresh parsley, chopped

In a large bowl, combine the lobster meat, mayonnaise, diced celery, lemon juice, salt, and black pepper. Mix well until all ingredients are combined. Adjust seasoning to taste.

Prepare the Lobster Filling

In a skillet, melt the butter over medium heat. Add the hot dog buns and toast them in the skillet until golden brown on both sides.

Toast the Buns

Spoon the lobster mixture generously into each toasted bun.

Assemble the Lobster Rolls

In a separate bowl, combine the coleslaw mix with the coleslaw dressing. Mix until well coated.

Prepare the Coleslaw

Serve the lobster rolls immediately with a side of coleslaw.

Lobster meat

Mayonnaise

Celery, diced

Lemon juice

Black pepper

Hot dog buns

Coleslaw mix

Coleslaw dressing

Prepare the Oven

Spread the tortilla chips evenly on a baking sheet lined with parchment paper.

Arrange the Chips

Sprinkle the shredded cheddar cheese over the tortilla chips, followed by the sliced jalapeños.

Add Cheese and Jalapeños

Drizzle olive oil over the nachos and sprinkle with salt. Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly.