Classic margarita made with fresh lime juice.

House Margarita

Rich chocolate cake with chocolate frosting.

Chocolate Cake

Mushrooms stuffed with crab and cream cheese.

Stuffed Mushrooms

Crispy Calamari

Served with a side of seasonal vegetables.

Grilled Salmon

Margarita

Snow Crab Legs

Rich chocolate cake with a molten center.

Chocolate Lava Cake

Jumbo shrimp sautéed in garlic and white wine sauce.

Shrimp Scampi

Grilled fish served in corn tortillas with cabbage slaw.

Fish Tacos

Clam Chowder

Pasta with shrimp, scallops, and crab in a garlic butter sauce.

Seafood Pasta

Fresh lobster meat served in a buttery roll.

Lobster Roll

Fried calamari served with marinara sauce.

Calamari

Crab Linguine

Fried Calamari

A refreshing cocktail made with fresh mint and lime.

Mojito

Chocolate Mousse

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Grilled lobster tail served with garlic butter.

Lobster Tail

Key Lime Pie

Fried Fish Platter

A mix of crab, shrimp, and sausage boiled in spicy broth.

Crab Boil

Chilled shrimp served with cocktail sauce.

Shrimp Cocktail

Start by rimming your glass with lime juice. Dip the rim into salt to coat it evenly. Set aside.

Prepare the Glass

In a cocktail shaker, combine 1 cup of fresh lime juice, 2 cups of tequila, 1 cup of triple sec, and 0.5 cup of simple syrup.

Mix the Ingredients

Fill the shaker with ice cubes, ensuring there is enough to chill the mixture thoroughly.

Add Ice

Seal the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake Well

Strain the mixture into the prepared glass filled with ice cubes. If preferred, you can serve it straight up without ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Fresh lime juice

Tequila

Triple sec

Simple syrup

Salt

Ice cubes

Lime wedges

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Mix Dry Ingredients

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well blended.

Add Wet Ingredients

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Add the cocoa powder and mix well.

Prepare the Frosting

Gradually add the powdered sugar and milk, beating until the frosting is smooth and spreadable. Stir in the vanilla extract.

Add Sugar and Milk

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

Preheat Oven

Gently clean the mushrooms with a damp cloth. Remove the stems and set them aside. Place the mushroom caps on a baking sheet lined with parchment paper.

Prepare Mushrooms

In a mixing bowl, combine the crab meat, cream cheese, minced garlic, grated Parmesan cheese, chopped green onions, lemon juice, salt, and black pepper. Mix until well combined.

Make Filling

Spoon the crab mixture into each mushroom cap, filling them generously.

Stuff Mushrooms

Drizzle the stuffed mushrooms with olive oil for added flavor.

Drizzle with Olive Oil

Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed mushrooms!

Serve

Large mushrooms

Crab meat

Cream cheese

Garlic, minced

Parmesan cheese, grated

Green onions, chopped

Lemon juice

Black pepper

Olive oil

In a large bowl, combine the cleaned calamari rings with the salt, black pepper, and paprika. Toss to coat the calamari evenly and set aside for 10 minutes to marinate.

Prepare the Calamari

In a separate bowl, mix the all-purpose flour and cornstarch together. This will create a light and crispy coating for the calamari.

In another bowl, whisk together the beaten egg and milk until well combined.

Prepare Wet Ingredients

Dredge each calamari ring in the flour-cornstarch mixture, then dip it into the egg-milk mixture, and finally return it to the flour-cornstarch mixture. Ensure an even coating on each ring.

Coat the Calamari

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

Heat Oil

Fry the coated calamari rings in batches for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

Fry the Calamari

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the canned crushed tomatoes, oregano, basil, salt, black pepper, and sugar to the saucepan. Stir well to combine.

Add Tomatoes and Seasonings

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

Simmer the Sauce

fresh calamari, cleaned and cut into rings

cornstarch

black pepper

paprika

egg, beaten

milk

vegetable oil, for frying

olive oil

garlic, minced

canned crushed tomatoes

dried oregano

dried basil

sugar

In a bowl, mix together olive oil, lemon juice, minced garlic, salt, and black pepper. Add the salmon fillets and coat them with the marinade. Let it marinate for at least 15 minutes.

Marinate the Salmon

While the salmon is marinating, preheat your grill to medium-high heat.

Preheat the Grill

Once the grill is hot, place the marinated salmon fillets on the grill. Grill for about 4-6 minutes on each side, or until the salmon is cooked through and has grill marks.

Grill the Salmon

Wash and cut the asparagus into 2-inch pieces, slice the carrots into thin rounds, and cut the bell pepper into strips.

Prepare the Vegetables

In a large bowl, combine the prepared vegetables with olive oil, salt, and black pepper. Toss until evenly coated.

Toss with Olive Oil

Place the seasoned vegetables on the grill (or in a grill basket) and grill for about 8-10 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Once everything is grilled to perfection, plate the grilled salmon alongside the grilled seasonal vegetables. Serve warm.

Plate the Dish

Salmon fillet

Garlic cloves

Asparagus

Carrots

Bell pepper

Olive oil (for vegetables)

Salt (for vegetables)

Black pepper (for vegetables)

If you prefer a salted rim, run a lime wedge around the rim of a chilled glass and dip it into a plate of salt to coat the edge.

Prepare the glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, 1 oz of triple sec, and 0.5 oz of simple syrup.

Mix the ingredients

Fill the cocktail shaker with 1 cup of ice cubes.

Add ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake it up

Strain the mixture into the prepared glass, either straight up or over fresh ice.

Strain and serve

Garnish with a lime wedge on the rim of the glass and serve immediately.

Garnish the cocktail

Lime juice

Lime wedge

Rinse the snow crab legs under cold water to remove any debris. Pat them dry with a kitchen towel.

Prepare the Crab Legs

Cut the lemon in half. You will use it for flavoring during the steaming process.

Cut the Lemon

In a large pot, bring 4 cups of water to a boil over high heat. Once boiling, reduce to a simmer.

Boil Water

Add 2 tablespoons of Old Bay seasoning to the boiling water for flavor.

Add Seasoning

Place the crab legs in a steamer basket over the simmering water. Cover the pot with a lid and steam for about 5-7 minutes until heated through.

Steam the Crab Legs

During the last minute of steaming, add the lemon halves to the pot for additional flavor.

Add Lemon

Once the crab legs are done steaming, carefully remove them from the pot. Serve hot with melted butter and additional lemon wedges if desired.

Serve the Crab Legs

Old Bay Seasoning

Water

Lemon

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder to prevent sticking.

Prepare the Oven

In a microwave-safe bowl, combine the semi-sweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Melt the Chocolate and Butter

In a separate bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.

In another bowl, whisk together the large eggs, egg yolks, and vanilla extract. Slowly add the melted chocolate mixture to the egg mixture, stirring continuously to combine. Then, fold in the dry ingredients until just combined.