Traditional New England chowder with fresh clams.

Clam Chowder

New England Clam Chowder

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Tuna Tartare

Calamari

Margarita

Old Fashioned

Classic New York cheesecake with berry compote

Cheesecake

Rich chocolate mousse topped with whipped cream

Chocolate Mousse

8 oz. tender filet with red wine reduction

Filet Mignon

Chowder

Classic mojito made with fresh mint, lime, and rum.

Mojito

Molten chocolate cake with vanilla ice cream.

Chocolate Lava Cake

Linguine pasta tossed with fresh lobster and a garlic butter sauce.

Lobster Linguine

Fresh salmon grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Jumbo lump crab cakes with a spicy remoulade.

Crab Cakes

Freshly shucked oysters served on the half shell.

Oysters

Classic grilled cheese sandwich served with tomato soup.

Grilled Cheese

Mini Cheeseburger

Crispy chicken tenders served with honey mustard.

Chicken Tenders

Creamy mac and cheese topped with breadcrumbs.

Mac & Cheese

Rinse the clams under cold water to remove any sand or grit. Place them in a bowl with fresh water for about 30 minutes to help them purge any remaining sand.

Clean the Clams

Dice the potatoes, chop the onion, and dice the celery. Set aside.

Prep the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion and diced celery, cooking until softened (about 5 minutes).

Cook the Base

Stir in the all-purpose flour, cooking for an additional 2 minutes to form a roux.

Add Flour

Gradually stir in the chicken or vegetable broth and water, mixing well to avoid lumps. Bring to a simmer.

Add Liquids

Add the diced potatoes, salt, black pepper, thyme, and bay leaf to the pot. Simmer for about 15-20 minutes, or until the potatoes are tender.

Add Potatoes and Seasonings

Add the cleaned clams to the pot, cover, and cook until the clams open (about 5-7 minutes). Discard any clams that do not open.

Add Clams

Stir in the heavy cream and bring the chowder back to a gentle simmer. Adjust seasoning as needed.

Finish with Cream

Ladle the clam chowder into bowls, garnishing with fresh parsley and crumbled bacon. Enjoy!

Serve

Fresh clams

Potatoes, diced

Onion, chopped

Celery, diced

Butter

All-purpose flour

Chicken or vegetable broth

Heavy cream

Water

Salt

Black pepper

Thyme, dried

Bay leaf

Fresh parsley, chopped

Bacon, cooked and crumbled

If using fresh clams, rinse them in cold water and scrub the shells. If using canned clams, drain and set aside.

Prepare the Clams

Peel and dice the potatoes into small cubes. Finely chop the onion and celery.

Chop Vegetables

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

Cook Bacon

In the same pot with the bacon fat, add the butter, onion, and celery. Sauté until the onion becomes translucent, about 5 minutes.

Sauté Vegetables

Stir in the diced potatoes and flour, cooking for another 2 minutes to coat the vegetables.

Add Potatoes and Flour

Pour in the chicken broth, milk, and heavy cream. Stir well to combine and bring to a simmer.

Add the salt, black pepper, thyme, and bay leaf. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Season the Chowder

If using fresh clams, add them to the pot and cook until they open, about 5 minutes. If using canned clams, add them and heat through. Stir in the crumbled bacon before serving.

Add Clams and Finish

Clams

Potatoes

Onion

Celery

Bacon

Flour

Milk

Heavy Cream

Chicken Broth

Black Pepper

Thyme

Bay Leaf

In a large pot, bring 4 cups of water to a boil. Add the lemon slices and Old Bay seasoning to the boiling water.

Boil the Shrimp

Add the peeled and deveined shrimp to the boiling water. Cook for about 2-3 minutes or until the shrimp turn pink and opaque.

Cook the Shrimp

Remove the shrimp from the pot and immediately transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes, then drain and place on a serving platter.

Chill the Shrimp

In a mixing bowl, combine 1 cup of ketchup, 2 tablespoons of horseradish, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce. Stir well to combine.

Mix the Sauce

Taste the cocktail sauce and add hot sauce to your desired level of spiciness. Mix well to incorporate.

Adjust Seasoning

Large shrimp (peeled and deveined)

Lemon slices

Old Bay seasoning

Ketchup

Horseradish

Lemon juice

Worcestershire sauce

Hot sauce

Using a sharp knife, cut the fresh sushi-grade tuna into small, uniform cubes, about 1/4-inch in size. Place the cubed tuna in a mixing bowl.

Prepare the Tuna

To the bowl with the cubed tuna, add the soy sauce, sesame oil, lime juice, and Sriracha sauce. Mix gently to combine, ensuring the tuna is evenly coated.

Add Seasoning

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes similar in size to the tuna. Add the diced avocado to the mixing bowl.

Chop the Avocado

Finely chop the green onions (both white and green parts) and add them to the bowl with the tuna and avocado mixture.

Add Green Onions

Sprinkle salt and black pepper to taste over the mixture. Gently fold all ingredients together to avoid mashing the avocado.

Season to Taste

Sprinkle sesame seeds over the top of the tuna tartare for added flavor and presentation.

Garnish

Using a ring mold or a spoon, carefully plate the tuna tartare mixture on a serving plate to create a neat presentation.

Plate the Tartare

Serve the tuna tartare with tortilla chips or crackers on the side for dipping.

Serve with Chips or Crackers

Fresh sushi-grade tuna

Avocado

Green onions

Soy sauce

Sesame oil

Lime juice

Sriracha sauce

Sesame seeds

Tortilla chips or crackers

Rinse the calamari under cold water, then remove the outer skin and internal organs. Cut the calamari into rings about 1/2 inch thick.

Clean the Calamari

In a bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. In another bowl, pour the buttermilk.

Make the Batter

Dip the calamari rings into the buttermilk, ensuring they are fully coated, then dredge them in the flour mixture.

Coat the Calamari

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari rings to the hot oil in batches. Fry for 2-3 minutes until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.

Fry the Calamari

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

Sauté Garlic

Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Seasonings

Reduce the heat and let the sauce simmer for 15-20 minutes, stirring occasionally until it thickens.

Simmer the Sauce

fresh calamari

all-purpose flour

cornstarch

salt

black pepper

garlic powder

buttermilk

vegetable oil

canned crushed tomatoes

olive oil

garlic cloves, minced

dried oregano

dried basil

sugar

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into a plate of salt to coat it evenly. Set aside.

Prepare the Glass

In a cocktail shaker, add 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 10-15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass, over fresh ice if desired. Garnish with a lime wedge on the rim.

Strain and Serve

Tequila

Lime Juice

Triple Sec

Lime Wedge

In an Old Fashioned glass, place the sugar and add two dashes of Angostura bitters. Muddle these together with a muddler or the back of a spoon until the sugar is dissolved.

Muddle the Sugar

Pour 2 ounces of bourbon into the glass over the muddled sugar and bitters mixture.

Add the Bourbon

Add a large ice cube or several smaller ones to the glass. Stir gently for about 20-30 seconds to chill and dilute the drink slightly.

Stir the Mixture

Express the oils from a piece of orange peel over the drink and drop the peel into the glass. Add a maraschino cherry for garnish.

Bourbon

Sugar

Angostura bitters

Orange peel

Maraschino cherry

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then allow to cool.

Prepare the crust

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, add the all-purpose flour and mix gently until incorporated.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.

Bake the cheesecake

After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Chill the cheesecake

In a saucepan over medium heat, combine the mixed berries and sugar. Cook, stirring gently until the berries release their juices and the mixture begins to thicken, about 10-15 minutes. Stir in the lemon juice and remove from heat. Let it cool before serving.