Appetizers
fresh Jonah crab cake
Description: 5 ounces of fresh Jonah Crab meat. What makes our Crab Cake unique is there is NO breading in our mixture. We only use a slight amount of Panko breadcrumbs to crust the Crab Cake’s exterior. It is held together by egg and mayonnaise with red peppers in the mixture. Served with remoulade and fresh lemon. It is delicate and falls apart when cut.
*Remoulade: Mayo, capers, lemon juice, garlic, celery, green olives, parsley, green onions, chili sauce, creole mustard, olive oil, Franks Hot Sauce, Worcestershire, chili powder, kosher salt, and back pepper
*Panko breadcrumbs are a Japanese breadcrumb known for giving a crispy texture when baked
Station: Hot Apps
Cook Time: 10 Minutes
Mark: Share plate
Allergies: Shellfish, peppers (red), gluten (can be made with out breadcrumbs), eggs
Something Fun: Jonah Crabs can be found along the east coast of North America from Newfoundland to Florida.
“El Toro” Calamari
Description: Named after the bull, our flash fried 10 ounces of calamari is served with Arrabiata sauce on the bottom of the plate, then the calamari is placed over the sauce. The calamari is drizzled with roasted garlic aioli, topped with “sweet drops" (sweet, not spicy mini pickled peppers), Grana Padano cheese and micro greens. Great to offer as an app to share for the table.
*Aioli is a seasoned and flavored mayonnaise style sauce usually heavily seasoned with garlic.
*Pomodoro is a fresh tomato and garlic sauce
Station: Hot Apps
Cook Time: 5 Minutes
Mark: Share plate
Allergies: Fish, gluten, garlic, dairy, peppers
Something Fun: “Da’Bull” was executive Chef Percy’s nickname from when Percy and Kyle worked together years ago.
PEI Sautéed Mussels
Description: 1 pound of Prince Edward Island (PEI) mussels, served with roasted Roma tomatoes, shallots, fresh basil, garlic lemon butter sauce, and fresh lemon. Served with fresh baked sourdough bread that has been sliced then grilled.
Station: Sides
Cook Time: 7 Minutes
Mark: Shell bowl, share plate, spoon, and cocktail fork for each guest
Allergies: Garlic, dairy, shellfish, gluten (bread only)
Something Fun: Prince Edward Island's mussel industry has grown from an annual yield of 88,000 pounds in 1980 to a staggering 50 million pounds today. The industry has become a vital sector of the rural economy and represents 80% of Canadian mussel production.
Shrimp Aglio E Olio Bruschetta
*Dinner only
Description: 4 ounces (U/41/50’s) of baby shrimp sautéed in garlic butter, topped with tomatoes, basil bruschetta, Grana Padano cheese, and served with hot toasted sourdough baguettes.
Station: Sides
Cook Time: 10 Minutes
Mark: Cocktail fork, share plate
Allergies: Shellfish, garlic, dairy, gluten (bread only)
Hot Crab Dip
Description: Fresh Blue Crab mixed with cream cheese, fresh corn, smoked bacon, cheddar, onions, celery, red peppers, paprika, and sherry. Topped with Swiss cheese, baked until golden brown, served with a bottle of mini Tabasco and hot toasted sourdough baguettes.
Station: Sides
Cook Time: 10 Minutes
Mark: Share plate
Allergies: Shellfish, dairy, peppers (red), onions, gluten (bread only)
Ahi Tuna Tartare
Description: 4 ounces of chopped Ahi Tuna seasoned with sesame oil, Sriracha, curry oil, and kosher salt. Served over chopped mango and crushed avocado. Spicy (Sambal tossed) citrus segments (grapefruit and orange) and served with toasted sesame lavash crackers. Garnish with chopsticks
*Tartare is a dish made from raw tuna that has been cut into small pieces before serving. We have several Tuna dishes on the menu.
*Sambal is a chili sauce or paste typically made from a mixture of a variety of chili peppers
Station: Sides
Cook Time: 5 Minutes
Fire Back Question: Just to be sure…
Mark: Share plate
Allergies: Fish, gluten (in lavash), peppers, mango, avocado
Something Fun: While it isn’t 100% certain, some theorize that Tuna Tartare originated in Russia.
cold smoked local fish dip
Description: local Wahoo, sesame lavash, sliced jalapenos, cucumber, red onion relish
Station: Raw Bar
Mark: Share plate
Allergies: gluten, fish, eggs, onions, garlic, peppers, dairy
Something Fun: The temperature difference results in cold-smoked and a fresher and less smoky flavor, while the hot-smoked version is much smokier. In terms of texture, cold-smoked is more smooth and silky, while hot-smoked is flaky, as if it had been baked.
tropical bbq chicken bites
Description: 7 ounces, boneless, breaded, fried (can be grilled with no breading), tossed in a sweet chili bbq sauce, jalapeno ranch
Station: Hot Apps
Cook Time:
Mark: Share plate
Allergies: soy, gluten, dairy
Something Fun: Boneless wings are actually made from breast meat of the chicken not wing meat