Wine List

Dessert

Oyster & Shellfish

Cocktails

Serve chilled at 50-55°F to enhance its fruity flavors.

Chardonnay

Serve at room temperature, ideally around 60-65°F, to bring out its rich notes.

Cabernet Sauvignon

Serve slightly chilled at 55-60°F for the best taste experience.

Pinot Noir

Serve well chilled at 45-50°F to highlight its crispness.

Sauvignon Blanc

Serve at room temperature, around 60-65°F, for optimal enjoyment.

Merlot

Serve chilled at 45-50°F to enhance its sweet and fruity character.

Riesling

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.

Combine Mixtures

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Allow the dessert to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

Carefully shuck the oysters using an oyster knife. Place them on a plate with crushed ice.

Shucking the Oysters

Serve the oysters with lemon wedges, hot sauce, and a sprinkle of sea salt.

Serving

In a large pot, melt butter over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.

Sautéing Garlic

Add shrimp to the pot and cook for 3-4 minutes until they turn pink. Remove and set aside.

Cooking Shrimp

In the same pot, add mussels and white wine. Cover and steam for about 5 minutes until mussels open.

Cooking Mussels

Return the shrimp to the pot, add chopped parsley, and mix well. Cook for an additional 1-2 minutes.

Combining

Serve the shellfish hot with a side of crusty bread.

Fresh Oysters

Lemon

Hot Sauce

Sea Salt

Shrimp

Mussels

Garlic

Butter

Parsley

White Wine

In a shaker, combine vodka, triple sec, cranberry juice, lime juice, and simple syrup with ice. Shake well until chilled.