Red Beans and Rice

Jumbo Shrimp, Scallops, Mussels, Clams, Salmon, Black Cod, Tomato Fennel Broth, Grilled Bread, Saffron Aioli

NORTH BEACH CIOPPINO

A hearty dish of tender red beans simmered with smoky garlic, served over a fluffy bed of rice for a comforting and flavorful experience.

Red Beans and Rice with Smoked Garlic

Savory collard greens simmered to perfection with tender pork shank, offering a hearty and comforting dish that embodies Southern culinary tradition.

Collard Greens with Pork Shank

Cucumber, Tomato, Onion, Mixed Greens, Hot Sauce, Lemon Aioli

FRIED SHRIMP PO' BOY

Hot Honey Brussels Sprouts with Parmesan, Pistachio, Bacon Vinaigrette

SMACK SIDES

Served with Collard Greens, Coastal Slaw, Fries, and House BBQ

SMOKED BABY BACK RIBS

Butternut Squash, Bacon, Brussels Sprouts

MAPLE AND SOY BLACK COD

Experience the perfect balance of heat and sweetness with our moist, spicy cornbread served alongside a rich, velvety honey butter.

Spicy Cornbread & Honey Butter

SMOKED HALF CHICKEN

1/4 Chicken, 1/4 Rack & Polish Sausage, Served with Collard Greens, Coastal Slaw, Fries, and House BBQ

BBQ COMBO

Chile de Arbol, Dulce de Leche, Cinnamon Ice Cream, Strawberries

MEXICAN BROWNIE

SNAPPER CEVICHE TACOS

Lettuce, Tomato, Onion, Pickles, House Bacon-Ranch Dressing, Potato Bun

SOUTHERN FRIED CHICKEN SANDWICH

Beer Battered Cod, Cajun Fries, Coastal Slaw, Tartar Sauce

FISH AND CHIPS

Savory roasted mushrooms paired with sweet, caramelized pearl onions create a delightful, earthy side dish perfect for any meal.

Roasted Mushrooms with Pearl Onions

GRILLED ARCTIC SALMON

LORRAINE’S LUMP CRAB CAKES

BRAISED LAMB PO' BOY

Tempura Cod, Hot Sauce, Old Bay Remoulade, Slaw, Pickles

NASHVILLE HOT FISH SANDWICH

Sweet Corn, Red Onion, Bacon, Avocado, Cherry Tomatoes, Cucumber, Hard Boiled Egg, Blue Cheese, Green Goddess Dressing, Griddled Milk Bread

LOBSTER COBB

Eye of Ribeye, Lobster Tail Gratin, Asparagus, Sun Dried Tomato Vinaigrette

SHACK SURF & TURF

Littleneck Clams, Garlic, Shallot, Butter, White Wine, Herbs

LINGUINI AND CLAMS

White Shrimp, Andouille Sausage, Pulled Chicken, Jasmine Rice, Fresh Peppers, Cajun Seasoning, French Bread

JAMBALAYA

Rinse the red beans and soak them in water overnight, or at least for 6 hours. Drain and set aside.

Prepare the Beans

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.

Cook the Vegetables

Stir in minced garlic, thyme, cayenne pepper, bay leaves, salt, and black pepper. Cook for an additional 2 minutes.

Add Garlic and Spices

Add smoked pork and drained red beans to the pot. Pour in the chicken broth and bring to a boil.

Add Smoked Pork and Beans

Reduce heat to low, cover, and let simmer for about 1.5 to 2 hours, or until beans are tender. Stir occasionally and add more broth if needed.

Simmer

While the beans are simmering, cook the rice according to package instructions.

Cook the Rice

Once beans are tender, remove bay leaves, adjust seasoning if necessary, and serve the red beans over the cooked rice.

Serve

Red beans

Long grain white rice

Smoked pork (ham hocks or sausage)

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Bay leaves

Thyme, dried

Cayenne pepper

Salt

Black pepper

Olive oil

Chicken broth

In a large pot over medium heat, heat the olive oil and sauté the onion and fennel for about 5 minutes until soft.

Prepare the Broth

Add the garlic and red pepper flakes, cooking for an additional minute until fragrant.

Add Aromatics

Stir in the diced tomatoes, fish stock, white wine, bay leaves, and salt and pepper. Bring to a simmer.

Combine Ingredients

Once simmering, add the shrimp, scallops, mussels, clams, salmon, and black cod to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through.

Add Seafood

Remove from heat, stir in fresh parsley, and serve hot with grilled bread and saffron aioli.

Finish and Serve

jumbo shrimp, peeled and deveined

scallops

mussels, cleaned

clams, cleaned

salmon, cut into chunks

black cod, cut into chunks

olive oil

yellow onion, diced

fennel bulb, diced

garlic, minced

diced tomatoes (canned)

fish stock or clam juice

dry white wine

bay leaves

red pepper flakes

fresh parsley, chopped

salt and pepper

Rinse the red beans under cold water and soak them in water for at least 4 hours or overnight.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Add the smoked garlic, cumin, paprika, bay leaf, salt, and black pepper to the pot. Cook for an additional 2 minutes, stirring frequently.

Drain the soaked beans and add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes or until the beans are tender.

Cook the Beans

In a separate pot, cook the long-grain white rice according to package instructions.

Once the beans are tender, remove the bay leaf. Serve the red beans over the cooked rice and garnish with fresh parsley.

Combine and Serve

red beans

long-grain white rice

smoked garlic

onion

green bell pepper

celery

vegetable broth

cumin

paprika

bay leaf

salt

black pepper

fresh parsley

In a large pot, heat the olive oil over medium heat. Add the pork shank and brown it on all sides for about 5-7 minutes.

Prepare the Pork Shank

Remove the pork shank and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Sauté the Aromatics

Return the pork shank to the pot. Add the collard greens, chicken broth, salt, black pepper, and red pepper flakes. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45-60 minutes, or until the collard greens are tender and the pork is cooked through.

Cook the Greens

Stir in the apple cider vinegar just before serving to enhance the flavor.

Finish with Vinegar

Collard Greens

Pork Shank

Onion

Garlic

Chicken Broth

Olive Oil

Black Pepper

Red Pepper Flakes

Apple Cider Vinegar

In a bowl, soak the shrimp in buttermilk for at least 30 minutes to enhance tenderness.

Prepare the Shrimp

In a separate bowl, combine flour, cornmeal, cayenne pepper, salt, and black pepper.

Mix the Coating

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until hot (about 350°F / 175°C).

Heat the Oil

Remove the shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, ensuring an even coating.

Coat the Shrimp

Carefully place the coated shrimp in the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Shrimp

Slice the French bread or rolls lengthwise. Spread a generous amount of lemon aioli inside, then layer with mixed greens, fried shrimp, cucumber, tomato, onion, and drizzle with hot sauce.

Assemble the Po' Boy

Close the sandwich and serve immediately with extra hot sauce on the side.

shrimp, peeled and deveined

buttermilk

all-purpose flour

cornmeal

cayenne pepper

vegetable oil

French bread or hoagie rolls

cucumber, sliced

tomato, sliced

onion, thinly sliced

mixed greens

hot sauce

lemon aioli

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and slice them in half. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Prepare the Brussels Sprouts

Spread the Brussels sprouts out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are roasted, drizzle hot honey over them and toss to coat. Return to the oven for an additional 5 minutes.

Prepare the Hot Honey

In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and leave the drippings in the skillet. Add red wine vinegar to the skillet and whisk to combine, then add the cooked bacon back to the skillet.

Make the Bacon Vinaigrette

In a large serving bowl, combine the roasted Brussels sprouts, grated Parmesan cheese, and chopped pistachios. Drizzle the bacon vinaigrette over the top. Toss gently to combine and serve immediately.

Brussels sprouts

Honey

Parmesan cheese, grated

Pistachios, chopped

Bacon, chopped

Red wine vinegar

Remove the membrane from the back of the ribs. This will help the rub to penetrate the meat better.

Prepare the Ribs

In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.

Make the Rub

Generously apply the rub to both sides of the ribs, ensuring they are thoroughly coated. Let them marinate for at least 1 hour, or preferably overnight in the refrigerator.

Season the Ribs

Preheat your smoker to 225°F (107°C). Add wood chips of your choice for smoking (hickory or applewood work well).

Prepare the Smoker

Place the ribs in the smoker bone side down. Smoke for 3-4 hours, maintaining the temperature and adding wood chips as needed.

Smoke the Ribs

During the last 30 minutes of smoking, brush the ribs with BBQ sauce and allow it to caramelize.

Add BBQ Sauce

Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve with collard greens, coastal slaw, fries, and additional BBQ sauce on the side.

Rest and Serve

Baby back ribs

Smoked paprika

Brown sugar

Garlic powder

Onion powder

Apple cider vinegar

BBQ sauce

In a bowl, mix the maple syrup and soy sauce. Add the black cod fillets and marinate for at least 30 minutes.

Red Beans And Rice

North Beach Cioppino

Red Beans And Rice With Smoked Garlic

Collard Greens With Pork Shank

Fried Shrimp Po' Boy

Smack Sides

Smoked Baby Back Ribs

Maple And Soy Black Cod

Spicy Cornbread & Honey Butter

Smoked Half Chicken

Bbq Combo

Mexican Brownie

Snapper Ceviche Tacos

Southern Fried Chicken Sandwich

Fish And Chips

Roasted Mushrooms With Pearl Onions

Grilled Arctic Salmon

Lorraine’s Lump Crab Cakes

Braised Lamb Po' Boy

Nashville Hot Fish Sandwich

Lobster Cobb

Shack Surf & Turf

Linguini And Clams

Jambalaya