warm buttery lobster & shrimp, grilled split top roll, chives, lemon, lil' chopped salad, fries

East Coast Roll

HOT ITALIAN

12 TOPPING CLASSIC (large only)

VERY VEGAN

HAWAIIAN BBQ

THAI CHICKEN

CALIFORNIA CLUB

WILD MUSHROOM

CHEESE AND TOMATO

FRESH HERB

Genoa salami, peppered ham, roasted red peppers, red onions, pepperoncini, sweet sautéed onions and Cheddar cheese

BANDITO DOG

Today's Daily Catch

Apples, goat cheese, apple cider dressing.

LOCAL Spinach Salad

Arugula, frisée, grapefruit supreme, citrus vinaigrette.

Grapefruit & Avocado Salad

Kübler Absinthe, Citadelle Gin, Pineapple, Orange, Lingonberry.

Swiss Snow Cone

DR. PEPPER

SPRITE

COKE

MANHATTAN

OLD FASHIONED

BOYLAN'S BOTTLED SODAS

COKE, SPRITE, DR. PEPPER

BODDINGTONS PUB ALE

GUINNESS

Cut potatoes into 1/4–1/2-inch fries, rinse in cold water until water runs clear to remove starch, then dry thoroughly with a kitchen towel or paper towels.

Prep and Fry

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until tender but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with Kosher salt (use the 1 tsp listed). Keep warm in a low oven (200°F / 95°C) while you finish the sandwiches.

In a medium bowl combine chopped lettuce, tomato, cucumber, and minced red onion.

Whisk together olive oil, red wine vinegar, 1/2 tsp Kosher salt and 1/4 tsp black pepper. Toss dressing with the chopped vegetables just before serving and set aside. (This yields a bright, lightly dressed side to accompany the roll.)

If lobster and shrimp are refrigerated, pat dry. In a large skillet over medium heat melt 6 tbs butter until foamy.

Add the lobster and shrimp to the skillet and gently warm, stirring once or twice, 1–2 minutes—just enough to heat through without overcooking.

Turn heat to low and stir in 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Kosher salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika (if using). Toss gently to coat the shellfish in the warm butter and sauce. Taste and adjust seasoning; keep warm off the direct heat.

Spread remaining 6 tbs butter in a thin layer on the cut sides of each split-top roll.

Heat a large griddle or heavy skillet over medium heat. Place rolls cut-side down and toast until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

Divide the warm lobster and shrimp filling evenly among the four toasted rolls, mounding slightly. Sprinkle each portion with an even amount of the chopped chives (about 1/2 tbsp per roll).

Serve each East Coast Roll with a lemon wedge on the side for squeezing, a portion of the lil' chopped salad, and a generous handful of fries.

split-top hot dog / lobster rolls

unsalted butter (for toasting rolls)

fresh chives, finely chopped

lemon wedges

cooked lobster meat, roughly chopped

cooked shrimp, medium, roughly chopped

unsalted butter (for filling)

mayonnaise

Dijon mustard

fresh lemon juice

Kosher salt

freshly ground black pepper

smoked paprika (optional)

red leaf lettuce, finely chopped

ripe tomato, seeded and small dice

small cucumber, seeded and small dice

red onion, minced

extra-virgin olive oil

red wine vinegar

Russet potatoes, peeled and cut into fries

canola or vegetable oil (for frying)

Wash and dry the romas tomato and lettuce. Thinly slice the tomato into 1/8-1/4-inch rounds. Shred or finely chop the iceberg lettuce. Slice the pepperoncini lengthwise and drain any seeds. Drain and slice the roasted red peppers if not pre-sliced.

Slice and prep vegetables

Split the ciabatta roll horizontally and scoop out a small amount of crumb if the interior is very soft (optional) to reduce sogginess.

In a small bowl, whisk together mayonnaise, spicy mustard, extra-virgin olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper until smooth and slightly emulsified. Taste and adjust heat by adding more red pepper flakes or mustard if desired.

Combine dressing ingredients

Spread the spicy dressing evenly on both cut sides of the ciabatta roll (about 1 tablespoon total). If using butter for a toasted finish, spread softened butter lightly on the outside of the top and bottom bread halves and sprinkle the exposed buttered side with dried oregano.

Spread and layer

On the bottom half of the roll, layer the meats: place the Italian spicy salami in an even overlapping layer, followed by the capicola and then Genoa salami. Top the meats with the provolone slices so the cheese covers most of the meat layer.

Add roasted red peppers and sliced pepperoncini across the cheese, then place tomato slices and shredded lettuce on top. Tuck fresh basil leaves in if using.

Heat a skillet or griddle over medium heat. Place the assembled sandwich in the skillet, buttered side down on the exterior, and press gently with a spatula or a heavy pan. Toast for 2-3 minutes until the bread is golden and the cheese begins to soften. Flip and toast the other side 1-2 minutes, or place under a broiler for 1-2 minutes until cheese is melty. Watch carefully to avoid burning.

Toast (optional but recommended)

Remove from heat, let the sandwich rest for 1 minute, then slice in half on a diagonal. Serve immediately while warm so the cheese is soft and the flavors meld.

Optional: serve with extra pepperoncini on the side, potato chips, or a dill pickle.

italian spicy salami (sliced)

capicola (spicy ham, sliced)

genoa salami (sliced)

provolone cheese (sliced)

pepperoncini (sliced lengthwise)

roasted red peppers (jarred, drained, sliced)

shredded iceberg lettuce

roma tomato (thinly sliced)

ciabatta roll or Italian sandwich bread

spicy mustard (or Dijon)

crushed red pepper flakes

salt

butter (softened)

dried oregano

fresh basil leaves (optional)

Combine warm water (105–115°F/40–46°C), sugar and yeast in a measuring cup; let sit 5–7 minutes until foamy. In a large bowl or stand mixer bowl combine flour and salt. Add yeast mixture and olive oil. Mix on low (or stir) until a shaggy dough forms.

Activate & mix

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or in a stand mixer with dough hook on medium for 6–8 minutes.

Knead

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

First rise

Punch down dough and transfer to a lightly floured surface. Gently stretch or roll into a 14–16-inch circle (or rectangle for sheet-style). Transfer to a lightly oiled pizza pan, peel or baking stone dusted with semolina/cornmeal. Create a slight rim by folding/pressing edges.

Shape

While dough rises, make the sauce. In a small saucepan, warm 1 tsp olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt and pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with pizza stone or baking sheet inside if using for crisp bottom. If using a home oven that doesn't reach 500°F, set to highest temperature (475–500°F).

On the shaped dough, lightly brush the crust edge with 1 tbsp olive oil to help browning. Spread an even 3/4 to 1 cup of tomato sauce over the dough, leaving a 1-inch border. Sprinkle 4 to 4 1/2 cups shredded mozzarella evenly over the sauce, leaving a little room at the edge for the crust. Scatter grated Parmesan over the top.

Distribute the twelve toppings across the pizza as desired so every slice receives a variety. Recommended placement: arrange pepperoni and sausage evenly across the surface; add bacon in small clusters; spread mushrooms, bell pepper, red onion, black olives, tomato slices and pineapple evenly; dot jalapeños sparingly for heat; spread spinach in small handfuls; place anchovy fillets strategically for those who want them (optional). Try to keep topping layer no thicker than 1/2-inch to ensure even baking.

Slide pizza onto preheated stone or place pan on middle rack. Bake 10–12 minutes at 500°F (adjust 12–15 minutes at 475°F) until crust is golden and cheese is bubbling and beginning to brown.

Remove pizza from oven. Let rest 2–3 minutes. Sprinkle crushed red pepper flakes to taste and scatter torn fresh basil leaves if using. Allow to rest another minute, then slice into 8 large slices and serve hot.

All-purpose flour

Instant dry yeast

Granulated sugar

Fine sea salt

Olive oil

Warm water

Crushed tomatoes (canned)

Tomato paste

Garlic, minced

Dried oregano

Dried basil

Sugar

Salt

Black pepper

Low-moisture part-skim mozzarella, shredded

Parmesan, grated

Pepperoni, thinly sliced

Italian sausage, cooked and crumbled

Bacon, cooked and chopped

Mushrooms, sliced

Green bell pepper, thinly sliced

Red onion, thinly sliced

Black olives, sliced

Tomato, thinly sliced

Pineapple, drained and chopped

Jalapeños, sliced (seeded if desired)

Spinach, wilted and squeezed dry

Anchovy fillets (optional)

Olive oil for brushing

Crushed red pepper flakes

Fresh basil leaves (optional, torn)

Press the extra-firm tofu for at least 15 minutes to remove excess water. Crumble the pressed tofu into small pieces resembling coarse crumbs.

Prepare tofu

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped red onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic, diced red bell pepper, grated zucchini, and grated carrot to the skillet. Sauté 4–5 minutes until vegetables are softened and any excess moisture has mostly evaporated.

Stir in the crumbled tofu and cook 3–4 minutes to warm through and let it brown slightly.

Fold in the chopped spinach and cook 1–2 minutes more just until wilted. Remove the skillet from heat and set aside to cool slightly.

In a medium bowl, lightly smash the drained chickpeas with a fork or potato masher—leave some whole for texture (aim for about half smashed, half whole).

Combine the smashed chickpeas with the cooked tofu-vegetable mixture in a large mixing bowl.

Make the flax egg: whisk the ground flaxseed with 6 tbs water and let rest 5–7 minutes until gelatinous.

If you haven't already, pulse the rolled oats in a blender or food processor until they reach a coarse flour consistency.

In a small bowl, whisk together tahini, soy sauce (or tamari), lemon juice, maple syrup, smoked paprika, ground cumin, dried oregano, black pepper and salt until smooth.

Add the tahini-seasoning mixture and the flax egg to the chickpea-tofu-vegetable bowl. Add the oat flour and chopped fresh herbs.

Mix thoroughly with a sturdy spoon or by hand until the mixture holds together when pressed. If the mixture is too wet, add up to 1–2 tbs more ground oats; if too dry, add up to 2 tbs water or vegetable broth. Aim for a slightly sticky, moldable consistency.

Divide the mixture into 8 equal portions for sliders or 4 portions for larger patties (recipe yields 4 servings if using larger patties). Shape each portion into a compact patty about 3/4-inch thick. Wet your hands lightly to prevent sticking.

Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. When hot, add patties without overcrowding (cook in batches if needed).

Cook patties 4–5 minutes per side, pressing gently with a spatula once or twice to ensure even contact with the pan. They should develop a golden brown crust. If patties are browning too quickly before heating through, lower heat to medium-low and cover loosely for 1–2 minutes.

Transfer cooked patties to a plate lined with paper towel to drain briefly. Taste one and adjust salt/pepper if necessary.

If using buns, lightly toast them in a dry skillet or toaster. Spread vegan yogurt or cashew spread on the bun bottoms or lettuce leaves if using.

Place a patty on each bun or lettuce leaf. Top with sliced tomato, avocado, and a sprinkle of fresh herbs. Add any other desired toppings (pickles, thinly sliced red onion, hot sauce).

Serve immediately with a side salad or roasted potatoes. Leftover patties keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a skillet or oven at 350°F (175°C) until warmed through.

canned chickpeas, drained and rinsed

extra-firm tofu, pressed and crumbled

red bell pepper, finely diced

zucchini, grated or very finely diced

carrot, grated

red onion, finely chopped

garlic cloves, minced

fresh spinach, chopped

rolled oats, finely ground (pulse in blender)

ground flaxseed

water (for flax egg)

tahini

soy sauce or tamari

lemon juice

maple syrup

smoked paprika

ground cumin

black pepper

olive oil (for sautéing)

water or vegetable broth (if needed)

whole grain buns or lettuce leaves (for serving)

sliced tomato

avocado, sliced

vegan yogurt or cashew-based spread (optional)

fresh herbs (parsley or cilantro), chopped

In a medium saucepan combine 1 cup fresh pineapple juice, 3 tablespoons ketchup, 2 tablespoons soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, and 1 tablespoon pineapple jam. Whisk in 1 teaspoon grated fresh ginger, 2 teaspoons minced garlic, and 1 teaspoon Sriracha. Bring mixture to a gentle simmer over medium heat, stirring occasionally.

Make the sauce

Simmer for 6–8 minutes until flavors meld. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, whisk into the simmering sauce and cook 1–2 minutes until thickened. Remove from heat and set aside to cool slightly; reserve half the sauce for basting while grilling and the other half for serving.

In a large bowl combine 1/2 cup pineapple juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1/4 teaspoon black pepper and 2 teaspoons vegetable oil. Whisk until sugar dissolves. Add 2 pounds cubed pork, stir to coat, cover, and refrigerate for at least 1 hour or up to 6 hours (the pineapple juice tenderizes; don’t exceed 8 hours to avoid mushy meat).

Marinate the pork

About 20 minutes before grilling, remove pork from refrigerator and let come closer to room temperature. Thread marinated pork onto soaked wooden or metal skewers, alternating with pineapple chunks, red bell pepper pieces, and red onion wedges. Leave a little space between pieces for even cooking.

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly or brush each skewer with remaining 1 teaspoon vegetable oil to prevent sticking.

Preheat grill and prepare skewers

Place skewers on preheated grill. Cook for 10–14 minutes total, turning every 2–3 minutes. During the last 6 minutes baste generously with reserved pineapple BBQ sauce every time you turn so it caramelizes without burning. Cook until pork reaches an internal temperature of 145°F (63°C) and juices run clear (or 165°F / 74°C for chicken). Charred edges are desirable but avoid charring the sauce heavily.

While skewers rest for 5 minutes, fluff 4 cups cooked jasmine or white rice and season with 1/4 teaspoon salt if needed. Spoon some reserved sauce over rice if desired.

Finish and plate

Remove meat and vegetables from skewers if you like, or serve skewered. Arrange rice on plates, top with skewers, and drizzle additional pineapple BBQ sauce. Garnish with 3 tablespoons thinly sliced green onions, 2 teaspoons toasted sesame seeds, and lime wedges for squeezing.

East Coast Roll

Hot Italian

12 Topping Classic (large Only)

Very Vegan

Hawaiian Bbq

Thai Chicken

California Club

Wild Mushroom

Cheese And Tomato

Fresh Herb

Bandito Dog

Today's Daily Catch

Local Spinach Salad

Grapefruit & Avocado Salad

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