Oyster Selection

A refreshing blend of sparkling wine and orange juice.

Mimosas

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

Eggs Benedict

Smashed avocado on toasted bread with cherry tomatoes.

Avocado Toast

Classic margarita made with fresh lime juice.

Margarita

Toasted bread topped with tomatoes, garlic, and basil.

Bruschetta

Burger

Grilled fish tacos with fresh salsa and avocado.

Fish Tacos

Chips

Clam Chowder

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

Lobster Roll

Classic key lime pie with a graham cracker crust.

Key Lime Pie

Lump crab meat, herbs, and spices, pan-fried to perfection.

Crab Cake

Refreshing cocktail with rum, mint, and lime.

Mojito

Classic battered fish served with chips and tartar sauce.

Fish and Chips

Rich and moist chocolate cake served with vanilla ice cream.

Chocolate Cake

Oysters

Made with real cream cheese, whole eggs, sour cream and vanilla, in a graham cracker crust

CHEESECAKE

Chocolate cake, light dark mousse, and white mousse

TRIPLE CHOCOLATE MOUSSE CAKE

BOWL OF ICE CREAM

Chocolate Brownie covered with vanilla ice cream

MARYLAND SUNDAE FOR TWO

Caramelized vanilla bean, strawberry and blueberry medley.

CRÈME BRULEE ROYAL

JULIENNE VEGETABLES

Choose 12 fresh oysters from a reputable seafood market. Look for oysters that are tightly closed; this indicates freshness. If any are open, gently tap them. If they don't close, discard them.

Select Fresh Oysters

On a large serving platter, place a layer of crushed ice to keep the oysters cold. This will help maintain their freshness while serving.

Prepare the Serving Platter

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell. Twist to open and slide the knife under the oyster to detach it. Be careful to keep the oyster liquor (the natural juice) in the bottom shell.

Shuck the Oysters

Place the shucked oysters on the prepared platter with the deeper shell holding the oyster liquor facing up. Arrange them neatly on the ice.

Arrange the Oysters

Cut the lemon into wedges and place them on the platter. Pour the mignonette sauce into a small bowl and place it alongside the platter. Put the Tabasco sauce on the side for those who prefer a spicy kick.

Serve with Accompaniments

Sprinkle a little sea salt over the oysters to enhance their natural flavor. Ensure all accompaniments are ready for serving.

Add Finishing Touches

Fresh oysters

Lemon wedges

Mignonette sauce

Tabasco sauce

Sea salt

Before preparing the mimosas, chill the bottle of sparkling wine in the refrigerator for at least 2 hours.

Chill the Ingredients

If using fresh oranges, juice them to make 2 cups of fresh orange juice. Strain the juice if you prefer a smoother texture.

Juicing the Oranges

In a champagne flute or a glass of your choice, pour 1 part orange juice to 2 parts sparkling wine. For a classic mimosa, use 1/3 cup of orange juice and 2/3 cup of sparkling wine.

Mixing the Mimosas

Garnish each glass with an orange slice on the rim for a decorative touch.

Garnishing

Serve the mimosas immediately while the sparkling wine is still bubbly. Enjoy!

Serve Immediately

Sparkling Wine

Fresh Orange Juice

Orange Slices

In a medium saucepan, bring water to a simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and let drain on paper towels.

Poach the Eggs

In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy.

Cook the Canadian Bacon

Split the English muffins in half and toast them until golden brown. Set aside.

Toast the English Muffins

In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.

Melt the Butter

In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until well combined.

Whisk the Egg Yolks

Place the bowl over a pot of simmering water (double boiler method) and whisk continuously while slowly drizzling in the melted butter. Continue whisking until the sauce is thickened and creamy.

Combine with Butter

Once the sauce is thick, remove it from heat. Stir in a pinch of cayenne pepper and additional salt to taste.

Season the Sauce

On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg.

Layer the Ingredients

Generously spoon the hollandaise sauce over the poached egg and serve immediately.

Top with Hollandaise Sauce

large eggs

Canadian bacon

English muffins

unsalted butter

large egg yolks

lemon juice

Dijon mustard

salt

cayenne pepper

Place the sourdough bread slices in a toaster or under a broiler until they are golden and crispy.

Toast the Bread

In a bowl, cut the ripe avocado in half, remove the pit, and scoop the flesh into the bowl. Use a fork to mash the avocado until creamy but still chunky.

Mash the Avocado

Pour in the lemon juice, and sprinkle with salt and black pepper. Mix well until combined.

Add Flavor

Take the toasted bread slices and generously spread the avocado mixture on top of each slice.

Spread the Avocado

Cut the cherry tomatoes in half and place them on top of the avocado. Drizzle with olive oil and garnish with fresh basil leaves.

Add Toppings

Sourdough bread

Ripe avocado

Lemon juice

Salt

Black pepper

Cherry tomatoes

Olive oil

Fresh basil leaves

Begin by rimming your glass with salt. To do this, rub a lime wedge around the rim of your glass, then dip the rim into a plate of salt until evenly coated. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, triple sec, and simple syrup. Fill the shaker with ice, covering the liquid.

Mix the Ingredients

Securely close the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake Well

Strain the mixture into the prepared glass filled with fresh ice (if desired) and garnish with a lime wedge.

Strain and Serve

Tequila

Fresh lime juice

Triple sec (orange liqueur)

Simple syrup

Salt (for rimming glass)

Lime wedge (for garnish)

Dice the tomatoes into small pieces and place them in a mixing bowl.

Chop Tomatoes

Peel and mince the garlic cloves, then add them to the bowl with the tomatoes.

Mince Garlic

Chop the fresh basil leaves finely and add them to the bowl.

Add Basil

Sprinkle the salt and black pepper over the tomato mixture. Stir gently to combine all the ingredients.

Season the Mixture

Cut the baguette into 1/2 inch slices diagonally.

Slice the Baguette

Place the slices on a baking sheet and brush one side of each slice with olive oil.

Brush with Olive Oil

Preheat the oven to 400°F (200°C). Toast the bread slices in the oven for about 5-7 minutes or until they are golden brown and crispy.

Toast Bread

Remove the toasted bread from the oven and let it cool slightly. Spoon the tomato mixture generously on the toasted side of each slice.

Top the Toast

Serve the bruschetta immediately while the bread is still warm. Enjoy!

Serve

Baguette

Tomatoes

Garlic

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently with your hands until just combined. Avoid overmixing to keep the patties tender.

Divide the mixture into two equal portions and form them into patties about 1 inch thick. Make a small indentation in the center of each patty with your thumb to prevent puffing during cooking.

Form the Patties

Preheat a grill or a skillet over medium-high heat. If using a skillet, you may add a little oil to prevent sticking.

Heat the Grill or Pan

Place the patties on the hot grill or skillet. Cook for 4-5 minutes on one side. Flip the patties, and place a slice of cheddar cheese on top. Cook for an additional 3-4 minutes until the cheese is melted and the burger is cooked to your desired doneness.

Cook the Patties

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster if desired.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, a slice of tomato, and your desired amount of ketchup and mustard. Top with the other half of the bun.

Build the Burger

Ground beef

Garlic powder

Onion powder

Burger buns

Cheddar cheese

Lettuce leaves

Tomato

Ketchup

Mustard

In a bowl, combine olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Mix well.

Prepare the Marinade

Add the white fish fillets to the marinade. Ensure that the fish is well coated. Cover and let it marinate in the fridge for at least 30 minutes.

Marinate the Fish

In a separate bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, jalapeño, lime juice, and salt. Mix well and set aside to let the flavors meld.

Make the Salsa

Preheat a grill or grill pan over medium-high heat. Remove the fish from the marinade and grill for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Grill the Fish

Briefly warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.

Warm the Tortillas

Place grilled fish on each tortilla, top with fresh salsa and sliced avocado. Serve with lime wedges on the side.

Assemble the Tacos

white fish fillets (like tilapia or cod)

olive oil

lime juice

garlic powder

cumin

paprika

black pepper

tomatoes, diced

red onion, finely chopped

cilantro, chopped

jalapeño, finely chopped

corn tortillas

avocado, sliced

lime wedges

Wash and peel the Russet potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes thinly (about 1/8 inch thick) and place them in a bowl of cold water to prevent browning.

Prepare the Potatoes

After slicing, drain the water and pat the potato slices dry with a clean kitchen towel or paper towels to remove excess moisture.

Dry the Potatoes

In a deep pot or a deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in one potato slice; it should sizzle immediately.