Juicy steak served with fries and garlic butter.

Steak Frites

Crispy calamari served with marinara sauce.

Calamari

Fried Calamari

Crab Cakes

Fried cornmeal balls served with honey butter

Hush Puppies

Rich chocolate mousse topped with fresh berries.

Chocolate Mousse

Fried Catfish

Freshly shucked oysters on the half shell.

Oysters

Pina Colada

Toasted bread topped with tomatoes and basil.

Bruschetta

Grilled to perfection with a side of mashed potatoes.

Ribeye Steak

Key Lime Pie

Blackened Mahi Tacos

Shrimp sautéed with bell peppers, onions, and garlic over creamy grits

Shrimp & Grits

Rich chocolate cake with chocolate icing.

Chocolate Cake

Grilled fish with cabbage and chipotle sauce.

Fish Tacos

1/2 lb beef burger with lettuce, tomato, and onion.

Six Feet Under Burger

Crispy fried shrimp tossed in buffalo sauce.

Buffalo Shrimp

Fried Pickles

Margarita

Mojito

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Served with seasonal vegetables and lemon butter.

Grilled Salmon

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Season the ribeye steaks with salt and black pepper on both sides. Allow them to sit at room temperature for about 20-30 minutes before cooking.

Prepare the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Cook the Steak

Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Drain and dry the potatoes thoroughly with a clean kitchen towel. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still hot.

Fry the Potatoes

In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Stir in chopped parsley and lemon juice, mixing well. Keep warm until ready to serve.

Make the Garlic Butter

Ribeye steak

Salt

Black pepper

Olive oil

Russet potatoes

Vegetable oil

Unsalted butter

Garlic cloves

Fresh parsley

Lemon juice

Rinse the fresh calamari under cold water. Remove the skin and beak, and slice the body into 1/2-inch rings.

Clean the Calamari

In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well to create the dry coating.

Prepare the Coating

Dredge the calamari rings in the flour mixture until fully coated. Shake off any excess flour.

Coat the Calamari

In a large, deep skillet, 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, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden and crispy.

Fry the Calamari

Using a slotted spoon, remove the fried calamari from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Calamari

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

Sauté the Garlic

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

Add Tomatoes and Seasonings

Let the sauce simmer for about 15-20 minutes, stirring occasionally. Add fresh basil leaves just before serving.

Simmer the Sauce

Serve the crispy calamari hot with a side of marinara sauce for dipping.

Fresh calamari

All-purpose flour

Cornstarch

Garlic powder

Cayenne pepper

Canned crushed tomatoes

Dried oregano

Fresh basil leaves

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

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

Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

In a large bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper.

In a deep fryer or large heavy pot, heat 4 cups of oil to 375°F (190°C).

Dredge the calamari rings in the flour mixture until fully coated.

Carefully add the coated calamari to the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes until golden brown.

Remove the fried calamari with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with the marinara sauce.

Drain and Serve

calamari rings

all-purpose flour

cornstarch

salt

black pepper

cayenne pepper

oil for frying

olive oil

garlic, minced

canned crushed tomatoes

dried oregano

dried basil

In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently fold to combine.

Prepare the Crab Mixture

Add the egg, finely chopped green onions, and bread crumbs to the crab mixture. Mix until just combined; be careful not to overwork the crab meat.

Add Other Ingredients

Shape the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.

Chill the Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for 4-5 minutes on each side or until golden brown. Remove and place on a paper towel to drain excess oil.

Cook the Crab Cakes

In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, garlic powder, salt, and black pepper until smooth.

Mix the Ingredients

Cover the remoulade and refrigerate for at least 15 minutes to allow the flavors to meld.

Refrigerate

lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions

bread crumbs

hot sauce

capers

lemon juice

garlic powder

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix well to ensure even distribution of dry ingredients.

Prepare the batter

Stir in the finely chopped onion, beaten egg, and milk into the dry mixture. Mix until just combined; do not overmix. The batter should be thick.

Add vegetables and liquids

In a deep frying pan or pot, heat vegetable oil over medium-high heat to 350°F (175°C). You can use a deep-fry thermometer to check the temperature.

Heat the oil

Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes or until golden brown, turning occasionally.

Fry the hush puppies

Once golden brown, use a slotted spoon to remove hush puppies from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining batter.

Drain and serve

In a small bowl, combine softened unsalted butter and honey. Use a whisk or fork to blend until smooth and creamy. Taste and adjust sweetness if desired by adding more honey.

Mix the honey butter

Cornmeal

Baking powder

Sugar

Onion, finely chopped

Egg, beaten

Milk

Vegetable oil (for frying)

Unsalted butter, softened

Honey

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler, stirring occasionally until smooth. Remove from heat and let it cool slightly.

Melt the Chocolate

In a large mixing bowl, separate the egg yolks from the egg whites. Add the granulated sugar to the egg yolks and whisk until the mixture is pale and slightly thickened.

Prepare the Egg Mixture

Slowly pour the melted chocolate into the egg yolk mixture while continuously whisking to combine. Stir in the vanilla extract and a pinch of salt.

Combine Chocolate and Egg Yolk Mixture

In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the chocolate mixture until no white streaks remain.

Whip the Egg Whites

In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the chocolate mixture until fully incorporated.

Whip the Cream

Spoon the mousse mixture into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.

Chill the Mousse

Rinse the fresh berries under cold water and pat them dry with a paper towel.

Prepare the Berries

Once the mousse is set, remove it from the refrigerator. Top each serving with a handful of fresh berries and a few mint leaves for garnish.

Serve the Mousse

Dark chocolate (70% cocoa)

Eggs

Granulated sugar

Heavy cream

Vanilla extract

Fresh berries (strawberries, raspberries, blueberries)

Mint leaves

Soak the catfish fillets in buttermilk for at least 30 minutes to enhance the flavor and tenderness.

Prepare Catfish

In a large bowl, combine cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.

Mix Dry Ingredients

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Remove catfish from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.

Coat Catfish

Carefully place the coated catfish fillets into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through.

Fry Catfish

Once cooked, remove the fillets and let them drain on paper towels to remove excess oil.

Drain

In a large mixing bowl, add shredded cabbage and grated carrots.

Prepare Cabbage and Carrots

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Make Dressing

Pour the dressing over the cabbage and carrots. Toss to coat evenly and refrigerate for at least 30 minutes before serving.

Combine

In a small bowl, combine mayonnaise, dill pickles, lemon juice, and capers. Stir until well mixed.