Award winning, rich and creamy soup, finished with a touch of sherry.

Bowl She Crab Soup

Prime Ribeye

Southern Crab Cakes

Stuffed Flounder

Pappardelle Pasta

Airline Grilled Chicken Breast

Potatoes sliced and deep-fried until golden brown, typically seasoned with salt.

SD French Fries

Oven-baked until tender, typically includes butter and sour cream. Additional toppings may vary.

SD Baked Potato

Chopped romaine lettuce, tomatoes, diced egg, kalamata olives, red onion, dried cranberries, and feta cheese tossed in herb vinaigrette.

SD Chopped Salad

Stewed collard greens typically include smoked meat, onions, and garlic, offering a classic southern side dish experience.

SD Collard Greens

Smashed potatoes, hand-crushed with butter and cream, typically include red skin potatoes for added texture and richness.

SD Smashed Potatoes

Romaine lettuce, parmesan cheese, and croutons, all tossed together with a classic Caesar dressing.

SD Caesar Salad

Green salad, choice of dressings: bleu cheese, herb, honey mustard, oil & vinegar, Paris, ranch, thousand island, port wine, or undressed.

SD House Salad

A selection of fresh, cut fruits, often including strawberries, grapes, and melons, presented as a refreshing accompaniment.

SD Fruit

A selection of seasonal vegetables, prepared to complement your meal.

SD Chefs Veg

Shredded cabbage and carrots, typically mixed with a creamy, sweet, and tangy dressing.

SD Cole Slaw

Sauce selections for pairing: cocktail, tartar, sour cream, honey butter. Ideal for complementing sandwiches.

To Go Sauces

Coconut Custard Layered Cake

Fried chicken breast, cheddar-jack cheese, bacon, lettuce and tomato served on a soft roll with a choice of side.

Fried Chicken Club

Blackened mahi topped with mango salsa and mixed cheese blend, served over lettuce, in flour tortillas and a side of tri-colored chips. (Two tacos)

Mahi Tacos

Grilled shrimp, corn, black beans, mixed cheese blend and chipotle sour cream.

Captains Quesadilla

Gourmet beef patty, cheese, lettuce and tomato, served on a sift roll with a choice of side.

Cheeseburger

Fried shrimp, lettuce and tomato topped with a homemade remoulade, served on a hoagie roll with a choice of a side.

Shrimp Po-Boy

Bang-bang shrimp, served over coleslaw and topped with pickled onions, served in flour tortillas with a side of tr-colored chips.

Shrimp Tacos

In a large heavy-bottomed pot or Dutch oven set over medium heat, add the diced salt pork or bacon and cook until fat renders and pieces are crisp, about 5 minutes. Remove with a slotted spoon and reserve on paper towels.

Add 4 tablespoons unsalted butter to the rendered fat. When butter is melted and foamy, add the finely diced onion, celery, and carrot. Sweat gently over medium-low heat until vegetables are translucent and soft, about 8–10 minutes; do not brown.

Add the minced garlic, fresh thyme and bay leaf and cook, stirring, for 1 minute until fragrant.

Push the softened vegetables to one side of the pot. Add the additional 3 tablespoons of butter to the cleared space and melt over medium heat. Stir in the 3 tablespoons of all-purpose flour and cook, stirring constantly, for 3–4 minutes to make a blonde roux; this will remove the raw flour taste but keep the roux light in color.

Gradually whisk in the fish or clam juice (or chicken stock) in a steady stream until smooth and combined, dissolving any lumps. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.

Reduce heat to low. Whisk in the whole milk until incorporated, then stir in the heavy cream. Heat gently — do not boil — and simmer uncovered on low for 10–12 minutes to meld flavors and develop body. Skim any foam or scum from the surface.

Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon Old Bay seasoning (or substitute). Taste and adjust seasoning carefully; the crab has natural saltiness.

Stir in the lump and backfin crab meat and the reserved crisped salt pork/bacon pieces. Heat gently for 3–4 minutes just until the crab is warmed through; avoid prolonged cooking to keep the crab tender and flaky.

Remove the pot from heat. Stir in 1/4 cup dry sherry and 1 teaspoon fresh lemon juice. Taste and add a tablespoon more sherry if desired for brightness. If using the optional finishing sherry, drizzle 1 tablespoon per serving when plating.

Remove and discard the bay leaf and any thyme stems. Adjust salt and pepper to taste.

Ladle the soup into warmed bowls. Garnish with the reserved crisped salt pork/bacon pieces (if any), a sprinkle of chopped chives or parsley, and a small drizzle (about 1 tablespoon) of dry sherry per bowl if desired.

Serve immediately with crusty bread or oyster crackers.

unsalted butter

yellow onion, finely diced

celery, finely diced

carrot, finely diced

garlic, minced

fresh thyme leaves (or 1 tsp dried thyme)

bay leaf

lump crab meat, picked free of shells

backfin crab meat (or additional lump), picked

salt pork or thick-cut bacon, finely diced

dry sherry (plus extra to finish)

fish or clam juice (or low-sodium chicken stock)

whole milk

heavy cream

all-purpose flour

additional unsalted butter (for roux)

Old Bay seasoning (or pinch cayenne + paprika)

kosher salt

freshly ground black pepper

lemon juice, freshly squeezed

chopped fresh chives or parsley (for garnish)

sherry (to finish, optional)

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking (30 minutes minimum for thinner cuts). Pat dry thoroughly with paper towels. This ensures even cooking and better crust formation.

Bring to Room Temperature

Generously season all surfaces of the steaks with kosher salt (about 1 tablespoon per side for large steaks) and freshly ground black pepper. Press the seasonings into the meat. If you prefer, salt up to 24 hours ahead and refrigerate uncovered for a dry-brined crust; bring back to room temperature before cooking.

Season

While steaks come to room temperature, make the herb-garlic butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped thyme leaves, lemon zest, fine sea salt, and 1/2 teaspoon black pepper. Mix until smooth and homogeneous. Transfer to plastic wrap, form into a cylinder, and chill until slightly firm (about 15–20 minutes). This allows easier slicing for finishing the steaks.

If steaks are thicker than 1.5–2 inches, preheat your oven to 400°F (200°C) to finish after searing. For thinner cuts, you can finish entirely on the stovetop.

Preheat Oven (if using thick steaks)

Place a heavy cast-iron or stainless steel skillet over high heat until very hot (2–5 minutes). Add 2 tablespoons high-smoke-point oil and swirl to coat. The oil should shimmer and be just at the point of smoking.

Heat the Pan

Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. If your steaks have a fat edge, hold them with tongs and sear the fat edge 30–45 seconds until browned.

Sear the Steaks

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter for 1–2 minutes. This builds flavor and helps caramelize the exterior.

Pan-Baste

For thick steaks: after searing, transfer the skillet to the preheated oven to finish. Roast until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part. Oven finish typically takes 4–8 minutes depending on thickness. For thinner steaks: continue pan-basting and monitor temperature closely to avoid overcooking.

Finish to Temperature

Remove steaks from the pan when 5°F (3°C) below your target temperature; residual heat will carry them to the final doneness. Transfer to a cutting board and tent loosely with foil. Immediately place 1–1.5 tablespoons of the chilled herb-garlic butter on top of each steak to melt as it rests. Rest for 8–10 minutes for large ribeyes (5–7 minutes for thinner cuts).

Rest & Finish with Herb Butter

Slice against the grain if serving sliced, or serve whole. Sprinkle a pinch of coarse finishing salt to taste and serve with optional sides such as roasted vegetables, mashed potatoes, or a simple green salad. Spoon any resting juices over the steak and enjoy.

prime ribeye steak, bone-in or boneless

unsalted butter, softened

garlic cloves, finely minced

fresh parsley, finely chopped

fresh thyme leaves, chopped

lemon zest

fine sea salt

high smoke point oil (grapeseed or canola)

unsalted butter (for pan-basting)

garlic cloves, smashed

fresh thyme sprigs

coarse sea salt or finishing salt

steamed or roasted vegetables

Finely dice the celery and red bell pepper. Thinly slice the scallions and chop the parsley. Zest one lemon and juice it; reserve both.

Prepare vegetables

In a large bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Creole or Worcestershire sauce, the large egg, lemon zest, and lemon juice until smooth.

Combine binder ingredients

Add the diced celery, red bell pepper, sliced scallions, chopped parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the binder; mix to combine.

Add vegetables and seasonings

Gently fold in 1 pound lump crab meat and 1 cup fresh breadcrumbs (or panko) into the mixture, taking care to keep some lumps of crab intact. Mix just until combined; avoid overworking so cakes stay tender.

Fold in crab and breadcrumbs

Cover the bowl and refrigerate for 30 minutes to firm the mixture. This helps the cakes hold together while cooking.

Chill the mixture

After chilling, divide the mixture into 8 equal portions for smaller cakes or 4 larger cakes. Shape each portion gently into a patty about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for 15 minutes to set.

Form the cakes

Place the 1/2 cup flour in a shallow dish, beat the extra egg in a second shallow dish, and put the 3/4 cup panko or fine breadcrumbs in a third dish.

Set up dredging station

Lightly dredge each chilled crab cake in flour, shaking off excess. Dip into the beaten egg to coat, then press both sides into the panko breadcrumbs so they are evenly coated. Return coated cakes to the tray and chill for 10 minutes (helps prevent falling apart when frying).

Coat the cakes

Heat a large nonstick or stainless steel skillet over medium heat. Add 4 tablespoons vegetable oil and 1 tablespoon butter (if using) and heat until shimmering and the butter foams but before it browns.

Heat the pan

Carefully place the crab cakes in the skillet without overcrowding (work in batches if necessary). Fry until golden brown and crisp, about 3 to 4 minutes per side, reducing heat slightly if the exterior is browning too quickly before the center heats through. Use a thin spatula and turn gently.

Fry the cakes

Transfer cooked crab cakes to a wire rack set over a baking sheet or paper towels to drain. Keep them warm in a low oven (200°F / 95°C) while you finish remaining batches.

Drain and keep warm

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon mustard, 1/2 teaspoon hot sauce, 1 teaspoon sweet pickle relish, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or heat.

Make the sauce

Plate 2 crab cakes per person (for 4 servings) or adjust to servings chosen. Spoon or dollop remoulade alongside or on top of the cakes and garnish with extra chopped parsley and lemon wedges.

Serve

lump crab meat

fresh breadcrumbs (or panko)

mayonnaise

Dijon mustard

creole or Worcestershire sauce

large egg

scallions (green onions), thinly sliced

red bell pepper, finely diced

fresh parsley, chopped

old bay seasoning

salt

black pepper, freshly ground

lemon juice

large egg (for dredging), beaten

panko or fine breadcrumbs (for outer coating)

vegetable oil (or canola) for shallow frying

butter (optional, for flavor when frying)

Creole or Dijon mustard

hot sauce

sweet pickle relish

paprika

black pepper

Pat the flounder fillets dry with paper towels. If the fillets are large, trim edges to make even rectangles about 4–6 ounces each. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Prep fillets

Cut the lemon in half. Reserve one half for slicing for garnish and the other half for zest and juice for the stuffing and sauce.

Lemon

Preheat the oven to 400°F (200°C). Grease a baking dish or line a rimmed baking sheet with parchment paper and brush lightly with 1 tsp olive oil or melted butter to prevent sticking.

Make the base: In a medium bowl combine 1 1/2 cups breadcrumbs and 1/2 tsp kosher salt. Add 2 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp grated Parmesan, 1 tsp lemon zest and the 1 tbsp olive oil. Mix until evenly moistened.

Sauté aromatics: In a small skillet over medium heat melt 1 tbsp butter (from the melted butter total) or use 1 tsp olive oil. Add the finely minced shallot (1 each) and diced celery (1 stalk). Cook, stirring, for 3–4 minutes until softened and translucent. Add the minced garlic (1 clove) and cook 30 seconds more until fragrant. Remove from heat and let cool 1–2 minutes.

Combine stuffing: Add the cooled aromatics, 1 cup picked crab meat, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp Old Bay seasoning, 1/4 tsp black pepper, and the sautéed breadcrumb mixture. Fold gently to combine, keeping some lumps of crab intact. Taste and adjust seasoning—add a pinch more salt or lemon juice if needed.

Portion stuffing: Divide the stuffing into 4 equal portions (about 1/2 cup each). Keep warm but not hot while assembling the fish.

Stuff the fillets: Lay each seasoned flounder fillet flat on the prepared baking dish. Spoon a portion of the stuffing along one end of each fillet (the thicker end), then roll or fold the fillet over the stuffing to enclose it. If fillets are thin, you can place stuffing on top and fold like an envelope. Place seam-side down in the dish.

Brush and finish: Brush the tops of the stuffed fillets with 2 tbsp melted butter. Arrange thin lemon slices over or beside each fillet if desired.

Bake: Place the baking dish in the preheated 400°F (200°C) oven and bake 12–15 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork and the stuffing is heated through. Internal temperature should reach 145°F (63°C). If you want a golden top, switch oven to broil for the last 1–2 minutes, watching carefully to avoid burning.

Make quick pan sauce: While fish bakes, heat a small skillet over medium-high heat. Add 1/4 cup dry white wine or chicken broth and simmer for 1–2 minutes, scraping up any browned bits if you used a skillet for stuffing. Reduce slightly. Stir in 2 tbsp unsalted butter and 1 tbsp fresh lemon juice, swirling until sauce is glossy. Season with a pinch of salt and pepper.

Serve: Remove stuffed flounder from oven and transfer to plates. Spoon the warm lemon-butter sauce over each fillet, sprinkle with 1 tbsp chopped fresh parsley, and serve with reserved lemon slices. Offer extra lemon wedges at the table.

whole flounder fillets (skin on or off, boneless)

lemon

unsalted butter, melted

crumbled white bread or fresh breadcrumbs

lump crab meat (picked free of shells)

shallot, finely minced

celery stalk, finely diced

small garlic clove, minced

fresh flat-leaf parsley, chopped

fresh chives, chopped

grated Parmesan cheese

old bay or seafood seasoning

fresh lemon zest

olive oil

dry white wine or low-sodium chicken broth

fresh lemon juice

fresh parsley, chopped (for garnish)

Fill a large pot with 4–5 liters of water. Bring to a vigorous boil, then add 1 tablespoon kosher salt so the water tastes like the sea.

Bring water to a boil

Add 400 g fresh pappardelle to the boiling water and cook until al dente, usually 2–4 minutes depending on thickness. Stir gently to keep noodles separate. Reserve 1 cup (240 ml) pasta cooking water before draining.

Cook pappardelle

While water comes to a boil, heat 2 tablespoons olive oil and 2 tablespoons butter in a large wide skillet over medium heat. When butter foams, add the minced garlic, diced shallot and 1/4 tsp crushed red pepper flakes. Cook gently 2–3 minutes until fragrant and translucent but not browned.

Sweat aromatics

Increase heat to medium-high, add 60 ml dry white wine (if using) and scrape any browned bits from the pan. Allow wine to reduce by half, about 1–2 minutes.

Deglaze

Add 300 g halved cherry tomatoes to the skillet. Cook, stirring occasionally, until tomatoes soften and begin to burst, about 5–7 minutes. Use the back of a spoon to gently break a few larger tomatoes to release juices.

Cook tomatoes

Lower heat to medium-low. Stir in 120 ml heavy cream, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp kosher salt. Simmer gently 2–3 minutes to thicken slightly. Add 12 g chopped fresh basil and freshly ground black pepper to taste (about 1 tsp). Taste and adjust seasoning.

Finish sauce

Add drained pappardelle directly to the skillet with the sauce. Turn heat to low. Add 1/2 cup (120 ml) reserved pasta cooking water gradually as needed to loosen and emulsify the sauce so it clings to the noodles. Toss gently with tongs or two forks until pasta is evenly coated, 1–2 minutes.

Toss pasta with sauce

Remove pan from heat. Stir in 80 g freshly grated Parmesan or Pecorino and 1 teaspoon olive oil to create a silky finish. If sauce seems thick, add a splash of the reserved pasta water. Adjust salt and pepper to taste.

Bowl She Crab Soup

Prime Ribeye

Southern Crab Cakes

Stuffed Flounder

Pappardelle Pasta

Airline Grilled Chicken Breast

Sd French Fries

Sd Baked Potato

Sd Chopped Salad

Sd Collard Greens

Sd Smashed Potatoes

Sd Caesar Salad

Sd House Salad

Sd Fruit

Sd Chefs Veg

Sd Cole Slaw