Crawfish Etouffee w.Rice

Gumbo With Rice

Clam Chowder

Pick 3 Combo

Pick 2 Combo

Lunch Combo 5

Lunch Combo 4

Lunch Combo 3

Lunch Combo 1

Lunch Combo 2

1 Lobster Tail(1)

Maine Lobster. Comes with 1 corn 1 potato

Whole Lobster

Lobster Tail (2)

K.Fried Shrimp

K.Cheese Sticks

K.Fried Mac & Cheese

K.Chicken Nuggets

K.Fish Sticks

Choose 2 from any of our fry basket entrees.

Combo Fried Basket

"Chunks" not filets since it's so flaky, lives in the colder waters and deeper sea regions throughout North Atlantic

Fried COD Fish (4)

Battered, hand breaded and deep fried sea scallops

Fried Scallops (8)

Chicken Strips (4)

Fried Catfish (4)

Fried Oysters (8)

In a large pot, melt the butter over medium heat. Gradually whisk in the flour until smooth. Continue to cook, stirring frequently, until the roux turns a dark golden brown, about 10-15 minutes.

Prepare the Roux

Once the roux is ready, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Add Vegetables

Add the minced garlic and tomato paste to the pot, stirring well to combine. Cook for another 2-3 minutes.

Incorporate Garlic and Tomato Paste

Stir in the Cajun seasoning, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Season the Mixture

Gently fold in the crawfish tails and chicken broth. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally.

Add Crawfish and Broth

Once the etouffee has thickened, adjust seasoning if necessary. Stir in chopped parsley and sliced green onions just before serving.

Finishing Touches

In a fine mesh strainer, rinse the long grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and salt, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

Cook the Rice

Remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving alongside the crawfish etouffee.

Fluff and Serve

Crawfish tails

Butter

Onion, diced

Bell pepper, diced

Celery, diced

Garlic, minced

Tomato paste

Cajun seasoning

Chicken broth

Salt

Black pepper

Green onions, sliced

Parsley, chopped

Long grain rice

Water

In a large heavy-bottom pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color (about 20-30 minutes). This is your roux.

Make the Roux

Once the roux is ready, add the diced onion, green bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the minced garlic and sliced Andouille sausage. Cook for another 3-4 minutes until fragrant.

Add Garlic and Sausage

Add the chicken thighs to the pot, followed by the chicken broth and diced tomatoes. Stir to combine.

Add Chicken and Broth

Add the bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 45 minutes, stirring occasionally.

Season the Gumbo

Before serving, remove the bay leaves and stir in the sliced green onions for freshness.

Finish with Green Onions

In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.

Boil Water

Add the white rice to the boiling water. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.

Cook Rice

Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Vegetable oil

All-purpose flour

Green bell pepper, diced

Celery stalks, diced

Andouille sausage, sliced

Chicken thighs, boneless and skinless, cut into bite-sized pieces

Diced tomatoes (canned)

Bay leaves

Thyme, dried

Cayenne pepper

Green onions, sliced (for garnish)

White rice

Rinse the clams under cold water to remove any sand and grit. Discard any that are open and do not close when tapped.

Clean the Clams

Dice the onion, celery, and chop the potatoes into small cubes.

Chop Vegetables

In a large pot, add the cleaned clams and clam juice. Bring to a boil and then reduce to a simmer for about 5-7 minutes, or until the clams open. Remove the clams from the pot and set aside. Strain the clam juice and set it aside as well.

Cook the Clams

In the same pot, melt the butter over medium heat. Add the diced onion and celery. Sauté for about 5 minutes until they are soft and translucent.

Add the chopped potatoes, thyme, bay leaf, and the strained clam juice to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Add Potatoes and Seasonings

Once the potatoes are cooked, stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes on low heat.

Finish with Cream

Remove the pot from heat and stir in the cooked clams. Let it sit for a few minutes to allow the flavors to meld.

Add Clams

Fresh clams

Clam juice

Potatoes

Onion

Celery

Heavy cream

Thyme

Bay leaf

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Preparing the Chicken Wings

Spread the wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until golden brown and crispy.

Bake the Wings

In a large bowl, toss the baked wings with buffalo sauce until well coated.

Toss with Buffalo Sauce

In a bowl, mash ripe avocados with a fork, then mix in lime juice, salt, and chopped cilantro to taste.

Make Guacamole

Simply serve the sour cream in a small bowl as a dip.

Prepare Sour Cream

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the French fries in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.

Fry the French Fries

Place the cheese curds in a serving bowl and serve alongside the fries.

Serve Cheese Curds

Chicken Wings

Buffalo Sauce

Celery Sticks

Guacamole

Sour Cream

French Fries

Cheese Curds

Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper. Grill for 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

Grill the Chicken

Preheat the oven to 400°F (200°C). Cut the bell peppers, zucchini, and carrots into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Roast the Vegetables

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork.

Cook the Quinoa

Select either the Honey Mustard Dressing or the Garlic Aioli. Drizzle the chosen sauce over the grilled chicken and roasted vegetables.

Choose Your Sauce

Chop the fresh parsley and sprinkle it over the assembled dish for added flavor and color.

Add Fresh Parsley

Place lemon wedges on the side of the plate for a fresh zesty touch. Squeeze over the dish right before eating for an extra burst of flavor.

Serve with Lemon Wedges

Grilled Chicken Breast

Roasted Vegetables (bell peppers, zucchini, carrots)

Quinoa

Honey Mustard Dressing

Garlic Aioli

Fresh Parsley

Lemon Wedges

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken and seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F). Remove from the grill and let rest for 5 minutes.

In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, and crumbled feta cheese.

Prepare the Salad

Slice the grilled chicken into strips and place on top of the salad.

Slice the Chicken

In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to coat all ingredients.

Dress the Salad

In a small bowl, combine softened butter, minced garlic, and chopped parsley. Mix until well blended.

Prepare the Garlic Butter

Slice the French baguette in half lengthwise and spread the garlic butter mixture evenly on both halves.

Prepare the Baguette

Preheat the oven to 375°F (190°C). Place the baguette halves on a baking sheet and bake for 10-12 minutes until golden and crispy.

Toast the Garlic Bread

Boneless, skinless chicken breasts

Olive oil

Lemon juice

Mixed salad greens

Cherry tomatoes, halved

Cucumber, sliced

Feta cheese, crumbled

Balsamic vinegar

Dijon mustard

Honey

French baguette

Butter, softened

In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil over high heat.

Cook Quinoa

Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.

Simmer Quinoa

Fluff the quinoa with a fork and stir in the diced red bell pepper, zucchini, and drained chickpeas. Cook for an additional 5 minutes over low heat until the vegetables are tender.

In a large bowl, combine 2 cups of fresh spinach, halved cherry tomatoes, and sliced cucumber.

Prepare Salad

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Make Dressing

Drizzle the dressing over the salad and toss well to combine.

Toss Salad

In a bowl, combine 1 cup of Greek yogurt, minced garlic, 1 tablespoon of chopped dill, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until well combined.

Crawfish Etouffee W.rice