Zody's Lobsterpest

Served with lobster cream sauce, au gratin potatoes and vegetables.

Grilled Salmon

Two baked stuffed shrimp & sliced beef tenderloin. Served with au gratin potatoes and vegetables.

Surf & Turf

Served with mashed potatoes and vegetables.

Rack of Lamb

Served with mashed potatoes, yams and vegetables.

Baked Virginia Ham

Prime Rib of Beef

Rigatoni Bolognese

Veal Short Ribs

Served with au gratin potatoes and creamed spinach, topped with red wine demi-glace.

8 oz. Filet Mignon

Served with roasted potatoes, sautéed spinach and wild mushroom cream sauce.

Roasted French Chicken Breast

Caesar Salad

Crispy onions, bacon bits, tomato, with creamy blue dressing.

Iceberg Lettuce Wedge

Bowl Shrimp Bisque

Eggplant Rollatini

Shrimp Dumplings

Fried Oysters

Shrimp Cocktail

Prime Rib & Surf & Turf

Seafood starts

Big entrées including Prime Rib & Surf & Turf

Prime Rib

Shepherd’s Pie

Corned Beef & Cabbage

Big entrées

Seafood starters

Bring a large pot of salted water to a rapid boil. Add the linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook pasta

If you have live lobsters: bring a large pot of water to a rolling boil with 2 tbsp salt, add lobsters (1–1.25 lb each) and cook 8–10 minutes until shells are bright red. Remove and cool enough to handle, crack shells and remove meat. If using pre-cooked lobster meat, simply ensure it is chopped into large bite-size chunks and set aside.

Prepare cooked lobster (if starting from live lobster)

If you reserved shells for extra flavor: place shells in a small saucepan, cover with 2 cups water, simmer 15–20 minutes to extract flavor, then strain and reserve up to 1 cup lobster stock to use in the sauce in place of some pasta water or wine.

In a food processor, combine basil, parsley, toasted pine nuts, Parmesan, and garlic. Pulse until coarsely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth but still has texture. Add lemon juice, 1 tsp salt and 1/2 tsp pepper, pulse once to combine. Taste and adjust seasoning. If the pesto is too thick, loosen with 1–2 tablespoons of reserved pasta water or olive oil.

Make pesto

In a large sauté pan over medium heat, melt 2 tbsp butter. Add the white wine and simmer 1–2 minutes to reduce slightly. Stir in the pesto (about 1 to 1 1/4 cups, depending on how herby you want it) and 1/2 cup reserved pasta water or lobster stock. If you prefer a creamier sauce, stir in 1/4 cup heavy cream. Heat gently until sauce is glossy and warmed through, about 1–2 minutes. Adjust seasoning with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.

Build the sauce

Add the drained pasta to the pan with the pesto-lobster sauce and toss to coat, adding more reserved pasta water a tablespoon at a time if needed to reach a silky consistency. Gently fold in the lobster meat and warm through for 1–2 minutes — avoid overcooking the lobster so it stays tender.

Combine pasta and lobster

Turn off the heat, stir in lemon zest and 2–3 tablespoons of chopped basil. Divide pasta among 4 warmed plates, sprinkle with additional grated Parmesan and sliced basil. Serve immediately with extra cracked pepper or a lemon wedge on the side.

Finish and serve

live lobster meat (cooked, shells removed)

linguine or fettuccine pasta

reserved lobster shells (optional, for stock)

fresh basil leaves, packed

fresh flat-leaf parsley

toasted pine nuts

grated Parmesan cheese

garlic cloves

extra-virgin olive oil

lemon juice

salt

black pepper

unsalted butter

dry white wine

heavy cream (optional, for silkier sauce)

lemon zest

fresh basil leaves, thinly sliced (for garnish)

additional grated Parmesan

sea salt

cracked black pepper

Pat salmon fillets dry with paper towels. In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Brush the mixture over both sides of each fillet. Let sit at room temperature for 10–15 minutes.

Prepare salmon

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates or brush a little oil on the skin side of the salmon to prevent sticking.

Preheat grill

Place salmon skin-side down on the grill. Close lid and cook 4–5 minutes until the skin releases easily and grill marks form. Flip carefully and grill 2–4 minutes more until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium, or until desired doneness. Remove from grill and let rest 3 minutes. Sprinkle with chopped fresh dill, if using.

Grill

In a medium skillet over medium heat, melt 2 tbs butter. Add 1 minced shallot and 1 tsp minced garlic and cook 1–2 minutes until softened and fragrant but not browned.

Sauté aromatics

Pour in 1/4 cup dry white wine and simmer 1–2 minutes to reduce slightly and to deglaze the pan.

Deglaze

Add 1/2 cup fish or chicken stock and 3/4 cup heavy cream plus 1 tsp tomato paste. Stir and bring to a gentle simmer. Let reduce 3–5 minutes until the sauce thickens slightly.

Add stock and cream

Stir in the chopped lobster meat and heat gently 1–2 minutes until warmed through. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a smoother sauce, pulse the mixture briefly with an immersion blender (optional) but keep some lobster pieces intact. Stir in chopped chives or parsley and keep warm over low heat until ready to serve.

Finish sauce

Preheat oven to 375°F (190°C). Butter a shallow baking dish (approximately 9x9 or similar).

Preheat and prepare

In a small saucepan over medium heat, melt 2 tbs butter. Add 1/2 thinly sliced onion and 1 tsp minced garlic; cook 2–3 minutes until softened. Pour in 1 cup heavy cream and 1/2 cup milk, stir in 1 tsp fresh thyme (or 1/2 tsp dried), 3/4 tsp salt and 1/2 tsp black pepper. Warm until just below simmering—do not boil.

Build cream base

Arrange a single overlapping layer of thin potato slices in the buttered dish. Spoon a few tablespoons of warm cream mixture over the potatoes, sprinkle a small handful of the grated gruyère (about 2 tbs). Repeat layering with remaining potatoes, cream mixture and cheese, finishing with the remaining gruyère and 1/4 cup grated Parmesan on top.

Assemble

Cover loosely with foil and bake 35 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is golden and bubbling. Let rest 10 minutes before serving so slices hold together.

Bake

If using asparagus: toss 12 spears with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper. For baby carrots: toss similarly. Option A (roast): Preheat oven to 425°F (220°C) and roast on a sheet pan 8–12 minutes until tender-crisp. Option B (blanch): Bring a pot of salted water to a boil, blanch vegetables 2–4 minutes until bright and tender-crisp, then shock in an ice bath and reheat briefly in a skillet with olive oil before serving.

Roast or blanch

Just before plating, squeeze the lemon wedge over the vegetables for brightness.

Finish

On each plate, place a portion of au gratin potatoes to one side, arrange grilled salmon fillet beside it, and add a bundle of vegetables. Spoon warm lobster cream sauce over the salmon (about 3–4 tbs per fillet) and garnish with chopped chives or parsley. Serve immediately.

salmon fillets (6-7 oz / 170-200 g each), skin-on

olive oil

garlic, minced

kosher salt

black pepper, freshly ground

fresh dill, chopped (optional, for garnish)

cooked lobster meat, chopped (from tails or claw; about 1 cup)

shallot, finely minced

fish or seafood stock (or low-sodium chicken stock)

heavy cream

tomato paste

fresh chives or parsley, chopped (for garnish)

Yukon Gold or russet potatoes, peeled and thinly sliced (1/8" thick)

onion, thinly sliced

milk (whole)

gruyère cheese, grated (or sharp cheddar)

Parmesan cheese, grated

fresh thyme (or dried)

butter (for greasing dish)

asparagus spears or baby carrots (trimmed)

lemon wedge (for finishing)

Preheat oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub all over with 2 tbs olive oil. Mix the minced garlic, chopped thyme, chopped rosemary, 1 tbs butter, 1 tsp kosher salt and 1/2 tsp black pepper and press onto the surface of the tenderloin.

Preheat and season

Heat a heavy ovenproof skillet over high heat until smoking. Add the tenderloin and sear 2 minutes per side, including the ends, until well-browned all around.

Sear

Transfer the skillet to the preheated oven. Roast 12–18 minutes for medium-rare (internal temp 125–130°F / 52–54°C), depending on thickness. Use a probe thermometer for accuracy.

Roast

Remove beef from oven, transfer to a cutting board and tent loosely with foil. Reserve 1/4 cup pan juices for serving. Let rest 10–12 minutes, then slice into 1/2" thick medallions to serve.

Rest and slice

Preheat oven to 400°F (200°C) (can be done concurrently with beef if timing allows). In a bowl, combine 1/2 cup crab meat (pick through for shells), 1/2 cup panko, 2 tbs grated Parmesan, 1 tsp minced shallot, 1 tbs chopped parsley, 1 tsp lemon zest, 2 tbs mayonnaise, 1/2 tsp Dijon, 1/4 tsp paprika, 1 tbs melted butter, 1/4 tsp salt and 1/4 tsp black pepper. Gently fold until cohesive but not soggy.

Prepare stuffing

Lay the butterflied shrimp flat on a baking sheet. Spoon about 1 to 1 1/2 tablespoons of the crab mixture onto the back of each shrimp and press gently to adhere.

Stuff shrimp

Brush a little melted butter on top of the stuffing. Bake in the 400°F oven for 8–10 minutes, or until shrimp are opaque and stuffing is golden on top. If the beef requires the higher oven temperature, you can move the shrimp to the 425°F oven for the final 1–2 minutes to brown, watching closely so they don't overcook.

Remove from oven and let rest 1–2 minutes. Keep warm until plating.

If not already at 400–425°F from other components, preheat oven to 400°F (200°C). Butter a small baking dish (about 1 quart) with the 1 tsp softened butter.

Preheat and prepare dish

In a saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup milk and 1 tsp minced garlic. Heat until just simmering; remove from heat. Layer half of the thinly sliced potatoes in the dish, sprinkle with 1/2 cup grated Gruyère, a pinch of salt and pepper, then add the remaining potato slices. Pour the warm cream mixture evenly over the potatoes. Top with the remaining Gruyère and 1/4 cup grated Parmesan. Grate a little nutmeg over top, if using.

Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and top is bubbling and golden-brown. Let rest 5 minutes before serving.

Toss broccoli florets and baby carrots with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. For a quick finish, steam lightly for 4–5 minutes until bright and just tender. Alternatively, roast on a sheet at 400°F for 10–12 minutes until tender-crisp and lightly browned.

Steam or roast

Squeeze the 1/4 lemon wedge over the vegetables just before serving to brighten flavors.

On each plate, place a portion of au gratin potatoes (about 1/2 cup). Fan 3–4 slices of rested beef tenderloin beside the potatoes. Arrange 4 stuffed shrimp on top or beside the beef. Add a spoonful of steamed or roasted vegetables.

Plate

Drizzle 1–2 tablespoons of the reserved pan juices or warm beef au jus over the sliced beef. Sprinkle chopped fresh parsley over the shrimp and beef. Serve immediately.

Sauce & garnish

beef tenderloin, trimmed

fresh thyme leaves, chopped

fresh rosemary, chopped

large shrimp, peeled and deveined (tail on), butterflied

jumbo lump crab meat

panko breadcrumbs

fresh parsley, chopped

mayonnaise

Dijon mustard

paprika

unsalted butter, melted

russet potatoes, peeled and thinly sliced (about 1/8")

milk

Gruyère cheese, grated

unsalted butter, softened

fresh nutmeg, grated (optional)

broccoli florets

baby carrots

lemon, cut into wedges (for serving)

pan juices from beef (reserved) or beef au jus

fresh parsley, chopped (garnish)

Remove the rack of lamb from refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This helps with even cooking.

Bring to room temperature

Preheat oven to 400°F (200°C). Pat the lamb dry with paper towels. Season the meat side generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing it into the surface.

In a small bowl combine 1 tbsp olive oil, 2 tbsp Dijon mustard, 1 tbsp finely chopped rosemary, 1 tsp chopped thyme, and minced garlic. Stir to form a spreadable paste.

Make herb-garlic paste

Heat a large, ovenproof skillet over high heat until very hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, place the rack bone-side down (fat/meaty side up) and sear 1–2 minutes until nicely browned. Flip and quickly sear the bone side 30–45 seconds just to color the bones. Remove skillet from heat.

Sear the rack

Brush the mustard-herb paste over the meaty side of the rack evenly. Place the skillet with the lamb into the preheated oven. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), or 20–25 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to check doneness.

Coat with mustard-herb paste and roast

Remove the rack from the oven and transfer it to a cutting board. Tent loosely with foil and let rest 10–15 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.

Rest the lamb

Using a sharp knife, slice between the ribs to make individual chops. Arrange on plates alongside mashed potatoes and vegetables. Spoon any pan juices over the lamb or reduce briefly on stove (optional) to concentrate flavors.

Carve and serve

Place peeled, cut potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–18 minutes until potatoes are very tender when pierced with a fork.

Cook the potatoes

While potatoes cook, warm 1 cup whole milk and 2 tbsp unsalted butter in a small saucepan or microwave until the butter is melted and milk is hot but not boiling.

Warm milk and butter

Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to drive off excess moisture. Mash with a potato masher or ricer until smooth.

Drain and mash

Gradually add the warmed milk and butter to the mashed potatoes, stirring until you reach desired creaminess. Stir in 2 tbsp cream or sour cream if using. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning.

Bring a pot of salted water to a boil. Add broccoli florets or broccolini and blanch 1–2 minutes until bright green and just tender. Remove and transfer to an ice bath to stop cooking. Drain and set aside. If using baby carrots, simmer 6–8 minutes until tender but with slight bite.

Prep and blanch (if using broccoli/broccolini)

In a skillet over medium heat, warm 1 tbsp olive oil and 1 tsp butter. Add drained vegetables and sauté 1–2 minutes to heat through and add a little color. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Squeeze half a lemon over the vegetables just before serving for brightness (optional).

Sauté and finish

French-trimmed rack of lamb (8 ribs, about 1.5–2 lb / 700–900 g)

Kosher salt

Black pepper, freshly ground

Fresh rosemary, finely chopped

Fresh thyme, leaves only, chopped

Garlic, minced (about 2 cloves)

Olive oil

Unsalted butter

Yukon Gold or russet potatoes, peeled and cut into 1–1.5 inch pieces

Whole milk

Cream or sour cream (optional for extra richness)

Baby carrots or carrot batons

Broccolini or broccoli florets

Black pepper

Lemon (optional, for finishing)

Preheat oven to 325°F (165°C). Remove ham from packaging and place cut-side down on a large cutting board. Using a sharp knife, score the fat in a diamond pattern about 1/4- to 1/2-inch deep, spacing cuts about 1 inch apart. Stud each diamond intersection with a whole clove, spacing evenly (use about 30 cloves).

Prepare and score

In a small saucepan over medium heat, combine 1 cup brown sugar, 3 tablespoons Dijon mustard, 1 cup apple cider (or orange juice), 2 tablespoons butter and 1 teaspoon black pepper. Stir until sugar dissolves and mixture becomes syrupy, about 4–6 minutes. Remove from heat and keep warm.