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14 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Grilled Fish Tacos |
3 flour tortilla tacos with marinated fish portions of 2 oz each. Seasoned with taco spice, Served on bed of green cabbage and tomato tossed in olive oil, Garnished with 3 lime wedges and Charred jalapeño lime crema |
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Coriander Seared Tuna |
6oz sushi grade yellow fin Ahi tuna steak, Crusted with coriander, black pepper spice, Seared Rare, Served on a bed blistedered SHISHITO PEPPERS and roasted red peppers. Finished with soy lime Vinaigrette, sriracha, and wasabi mayo sauces |
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Cedar Plank Salmon |
Center cut 6oz salmon filet, Seasoned with roasting salt, Placed on a cedar plank. Cooked in 850 degree oven to give a light smokiness. Served with a salad of roasted mushrooms, tomatoes, petite green beans, Frisee, Grape tomatoes, Tossed in lemon vinaigrette |
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Broiled Swordfish |
6oz center cut grilled sworfish filet, With sauteed rainbow chard, Baby carrots, Heirloom cherry tomatoes, Fingerling potatoes, Sugarsnap peas, Vegetables are sautéed in corn oil and dressed with lemon basil Vinaigrette. Fish brushed with garlic butter |
Cover removed at table, Side plate for baguette, lemon wedge and broth. Lobster broth poured table side by server |
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Beach and Sea Lobster Bake |
1.25 whole Maine lobster, 6 EA Clams, 8 EA Mussels, 4 EA Oysters, 4 EA U-12 Shrimp 4 Oz Andouille sausage cut, Red potatoes, 1 EA Corn on the cob (quartered) , Boathouse lobster broth |
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Jumbo lump blue crab cake |
7oz jumbo lump crab cake, Pan roasted golden brown, Served with house made tartar sauce, And a side of creamy coleslaw Garnished with lemon wedge and tartar sauce |
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Baked Crab Stuffed Lobster |
1.25 lb split Maine Lobster with 5oz of jumbo lump crabmeat stuffing (red and green bell peppers, green onion, celery, cider vinegar, ritz crackers and melted butter) and grilled asparagus |
Bring shell bowl |
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Grilled Shrimp and Grits |
4 each marinated grilled U12 brown shrimp, Seasoned with roasting salt, Grilled on high heat, and Smoked jalapeño grits Served with demitasse spoon for the jelly |
Cornbread and jalapeño jelly |
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Shrimp & Andouille Mac and Cheese |
Pasta Shells with cheddar beer sauce, 71/90 baby Shrimp, Andouille sausage, Green onion, Garnished with crostinis
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Shrimp & Andouille Mac and Cheese |
Pasta Shells with cheddar beer sauce, 71/90 baby Shrimp, Andouille sausage, Green onion, Garnished with crostinis
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Competition Style BBQ Back Ribs |
Full rack of competition style baby back pork ribs. Marinated for 24 hours in our marinade, Then seasoned with our own BBQ rub, Smoked for 60 min and then finished in the oven with BBQ glaze, Served with roasted corn on the cob, BBQ sauce, And cole slaw |
Marinated not slathered in sauce with a tug when you bite the meat off |
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Cherry Wood Smoked Half Chicken |
Marinated half joyce farms all natural fresh chicken, Cooked in our smoker for 30 min with cherry wood chips, served with corn on the cob, Cole slaw, And BBQ sauce on the side. Garnished with a sprinkling of BBQ spice over the chicken and corn |
Bring shell bowl and hot towels |
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Cherry Wood Smoked Half Chicken |
Marinated half joyce farms all natural fresh chicken, Cooked in our smoker for 30 min with cherry wood chips, served with corn on the cob, Cole slaw, And BBQ sauce on the side. Garnished with a sprinkling of BBQ spice over the chicken and corn |
Bring shell bowl and hot towels |
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Lobster Cavatappi Spring (12) |
Whole 1.25 pound Maine Lobster (4oz) , Sautéed veggies: Heirloom cherry tomatoes, Roasted mushrooms, Spinach, Fresh english peas, Zucchini, Red peppers. Garlic butter, White wine, Cavatappi pasta, Grana padano cheese, Roasting salt |
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