bourbon custard sauce, vanilla ice cream & caramel.

Warm White Chocolate Bread Pudding

Sweet Potato Fries

Cauliflower Mash

Sauteed Spinach

mashed potatoes, roasted cremini mushrooms & a field greens salad

5 Star® Reserve Rib Eye Steak

Certified Angus BeefⓇ with fries & roasted cremini mushrooms

Hickory Grilled Marinated Hanger Steak

Cheddar Cheeseburger

broccolini, mushrooms, asparagus, tomato & basil, olive oil garlic & Reggiano parmesan...add chicken...$4, add shrimp...$4, add both...$7.

Penne Primavera

a broiled or sauteed crab cake with mashed potatoes & roast mushrooms.

Crab Cake & Filet Mignon

marinated & smoked, then hickory grilled.

Short Smoked Salmon Filet

broiled or sauteed...with remoulade sauce, fries & cole slaw.

Jumbo Lump Crab Cakes

Hickory Grilled Absolutely Fresh Fish

bright red tomatoes, thin beans & field greens w. champagne vinaigrette... Laura Chenel goat cheese, add $1.

Short Smoked Grilled Salmon Salad

lightly fried chicken on mixed greens with avocado, fresh corn, tomato, scallions, sun dried cranberries, aged white cheddar and buttermilk herb.

Ocean City Salad with Spiced Pecans

salt & pepper fried shrimp with mixed greens.

Crispy Two Noodle Shrimp Salad

mixed greens, fresh corn off the cob, tomatoes, scallions, Tillamook white cheddar, garlic croutons & buttermilk herb dressing.

Chopped Salad

Hornitos & Patron Citronge

Cucumber, Tomato & Corn Salad

Malibu Coconut Rum, Irish Cream & espresso.

Pineapple Mojito

sauteed shrimp, chicken, andouille sausage, tomato, scallions

Jambalaya Pasta

with the original chardonnay citrus sauce and grilled broccolini

Pecan Crusted Trout

crisply fried cod in Coastal Flats Lager beer batter with tartar sauce, fries & cole slaw

Fish Fingers

broiled or sauteed with remoulade sauce, fries & cole slaw

Jumbo Lump Crab Cake

crispy salt & pepper fried shrimp with remoulade sauce on a grilled roll and fries

Coastal Shrimp Roll

Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or similar capacity) baking dish with butter or nonstick spray.

Preheat and prepare dish

In a medium saucepan over low heat, warm the milk and heavy cream until just steaming (do not boil). Remove from heat and stir in 3 tablespoons granulated sugar until dissolved.

Combine custard liquids

Place the white chocolate in a heatproof bowl. Pour about 1/2 cup of the warm milk/cream mixture over the white chocolate and let sit 1 minute, then whisk until smooth and fully melted. Add the white chocolate mixture back into the remaining warm milk/cream and whisk to combine.

Melt white chocolate

In a separate bowl, whisk the eggs with the vanilla extract and salt until blended. Slowly temper the eggs by whisking in about 1/2 cup of the warm white chocolate milk mixture, then whisk the tempered eggs back into the main custard, creating a uniform custard base.

Mix eggs and flavorings

Place the bread cubes in the prepared baking dish. Pour the white chocolate custard evenly over the bread, pressing gently so most cubes absorb the liquid. Dot the top with the 2 tablespoons melted butter and sprinkle the 2 tablespoons light brown sugar evenly over the top if using.

Assemble bread and custard

Let the assembled pudding sit at room temperature for 20–30 minutes so the bread soaks up the custard. If short on time, allow at least 10 minutes.

Rest to soak

Place the baking dish on a rimmed baking sheet and bake in the preheated oven for 35–45 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, tent with foil for the last 10–15 minutes.

Bake

Remove from oven and let cool 10 minutes. The pudding should be warm when served.

Cool briefly

While the pudding bakes or during the last 10 minutes of baking, melt the 4 tablespoons butter in a small saucepan over medium heat. Add 1 cup light brown sugar and cook, stirring, until it dissolves and becomes glossy, about 2–3 minutes.

Make the sauce

Slowly whisk in 1 cup heavy cream. Bring to a gentle simmer for 1–2 minutes until the sauce slightly thickens. Remove from heat and stir in 3 tablespoons bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Taste and adjust bourbon or salt as desired. Keep warm; if not using immediately, rewarm gently over low heat before serving (do not boil).

Finish with cream and bourbon

Spoon warm bread pudding onto plates. Add a scoop of vanilla ice cream alongside or on top of each portion. Drizzle each serving generously with the warm bourbon custard sauce and a little caramel sauce for contrast.

Portion and dress

Finish with a sprinkle of toasted sliced almonds or a light grating of orange zest if desired. Serve immediately while the pudding is warm and the ice cream is melting into the custard.

Garnish and serve

day-old brioche or challah bread, cut into 1-inch cubes

whole milk

heavy cream

granulated sugar

large eggs

vanilla extract

fine sea salt

white chocolate chips or chopped white chocolate

unsalted butter, melted (for dotting)

light brown sugar (optional sprinkle)

unsalted butter

light brown sugar

bourbon

vanilla ice cream

caramel sauce (store-bought or homemade)

toasted sliced almonds or microplane orange zest (optional)

Preheat oven to 425°F (220°C). Position a rack in the middle. Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Preheat and prepare

Wash and dry the sweet potatoes. Peel if desired. Cut each sweet potato into 1/4–1/2-inch thick sticks (about 3–4 inches long) so pieces are uniform for even cooking.

Wash and cut

Place the cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. If short on time, soak at least 10 minutes. Drain and pat completely dry with clean kitchen towels or paper towels.

Soak (crispier fries)

Return the dried fries to a dry bowl. Sprinkle the cornstarch over the fries and toss so each piece has a light coating. Drizzle olive oil over the fries and toss until evenly coated.

Coat fries

In a small bowl, combine salt, smoked paprika, black pepper, garlic powder, and cayenne. Sprinkle the seasoning mix over the oiled fries and toss to distribute evenly.

Season

Spread the seasoned fries in a single layer on the prepared baking sheet with space between pieces. Crowding causes steaming and soggy fries. Use two baking sheets if necessary.

Arrange and space

Bake for 15 minutes, then remove the sheet and use a spatula to flip each fry. Return to the oven and bake another 10–15 minutes, or until edges are browned and fries are crisp. Oven times vary; total baking should be 25–30 minutes.

Bake and flip

If you want extra crispness, switch oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Broil for extra crisp

Remove fries from oven and immediately transfer to a serving platter. While still hot, toss with grated Parmesan and chopped parsley if using. Taste and add a light sprinkle of extra salt if needed.

Finish

Serve with ketchup, aioli, or your preferred dip. These fries are best eaten hot and fresh for maximum crispness.

sweet potatoes

olive oil

cornstarch

salt

smoked paprika

black pepper

garlic powder

cayenne pepper

chopped fresh parsley

grated Parmesan

ketchup or aioli

Trim the cauliflower, remove core, and cut into even-sized florets (about 1–1.5 inches) so they cook uniformly. Rinse under cold water and drain in a colander.

Prepare cauliflower

Place a medium pot with a steamer basket over 1 cup of boiling water (or enough to sit below the basket). Add the cauliflower to the steamer basket, cover, and steam until very tender, 10–12 minutes. Alternatively, boil the florets directly in 1 cup of water for 8–10 minutes until fork-tender. Drain thoroughly and return to the pot to let any excess moisture evaporate for 1–2 minutes over low heat.

Cook cauliflower

While cauliflower cooks, melt 2 tbs unsalted butter in a small skillet over medium-low heat. Add the peeled garlic cloves and gently cook, stirring, for 2–3 minutes until fragrant and softened but not browned. Remove garlic and mash roughly with the back of a spoon or fork. Reserve the garlic-infused butter.

Prepare garlic butter

Transfer the drained cauliflower to a food processor or blender for the smoothest result. Add the softened cream cheese (2 tbs), mashed garlic, melted garlic butter, 1 tbs milk, 1 tsp olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper. Pulse until smooth and creamy, scraping down the sides as needed (about 8–12 pulses). For a chunkier texture, mash by hand with a potato masher until desired consistency is reached.

Mash and combine

If the mash is too thick, add additional milk 1 tbs at a time up to 2–4 tbs until you reach the desired creaminess. Taste and adjust salt and pepper as needed. If using, stir in 2 tbs grated Parmesan for extra savory flavor.

Adjust texture and seasoning

Spoon the cauliflower mash into a serving bowl. Drizzle with the reserved garlic butter from the skillet or a small pat (1 tbs) of additional butter on top. Garnish with 2 tsp finely chopped fresh chives and an extra grind of black pepper. Serve hot.

Finish and serve

head cauliflower, cut into florets

garlic cloves, peeled

cream cheese, softened

milk (whole or 2%)

black pepper, freshly ground

fresh chives, finely chopped

grated Parmesan (optional)

water (for steaming/boiling)

Inspect the baby spinach and remove any tough stems or discolored leaves. If leaves are muddy, rinse in a large bowl of cold water, gently swish to remove grit, then drain and spin dry in a salad spinner or pat dry with clean kitchen towels. Measure about 10 ounces (this yields a large mound that will wilt significantly).

Prepare spinach

Peel and thinly slice 3 garlic cloves. Measure out olive oil, butter, salt, pepper, lemon juice, and optional red pepper flakes so they are ready to add quickly during cooking.

Prep aromatics

Place a large sauté pan or skillet (10–12 inch) over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Let the butter melt and foam but avoid browning; the oil raises the smoking point and the butter adds flavor.

Heat pan

Once the fat is shimmering (about 30–60 seconds), add the sliced garlic and optional 1/4 teaspoon red pepper flakes. Sauté, stirring constantly, for about 30–45 seconds until the garlic is fragrant and just starting to turn golden. Be careful not to burn it, which makes it bitter.

Cook garlic

Add about half of the spinach to the pan and toss with tongs to coat in the garlic-infused oil. It will wilt quickly. Add the remaining spinach in the same way, allowing each addition to wilt a bit before adding more so the pan temperature doesn't drop too much. This should take 2–3 minutes total.

Add spinach in batches

Once all spinach is wilted but still bright green (about 3 minutes), season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Drizzle 1 tablespoon fresh lemon juice over the spinach and toss to combine. Taste and adjust seasoning as needed (add up to 1/4 teaspoon more salt or a bit more lemon if desired). Remove from heat immediately to avoid overcooking.

Season and finish

Transfer the wilted spinach to a serving bowl. Sprinkle with 2 tablespoons grated Parmesan cheese and/or 2 tablespoons toasted pine nuts if using. Toss lightly and serve warm.

fresh baby spinach

extra-virgin olive oil

garlic cloves, thinly sliced

kosher salt

freshly ground black pepper

lemon juice

red pepper flakes (optional)

grated Parmesan cheese

toasted pine nuts

Remove steaks from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. Generously season both sides and edges with kosher salt (about 1 tbs per steak) and freshly ground black pepper.

Bring to room temperature & season

Place a heavy cast-iron skillet over high heat and heat until just smoking, about 6–8 minutes. Meanwhile slightly crush the garlic cloves with the side of a knife (no need to peel) and have thyme and butter ready.

Preheat pan

Add neutral oil to the hot skillet and swirl to coat. Carefully lay steaks in the pan, presentation side down, and do not move for 2¾–3 minutes to form a deep sear. Flip and sear the second side 2¾–3 minutes for medium-rare for 1 1/4–1 1/2 inch steaks (target internal temp 125–128°F / 52–53°C).

Sear steaks

Reduce heat to medium, add 3 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter, thyme and garlic over the steaks continuously for 1–2 minutes to build flavor and finish the coating.

Baste with butter

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes (carryover will bring to medium-rare). Sprinkle with flaky sea salt just before serving and let rest final minute.

Rest & finish

Peel (optional) and cut Yukon Gold potatoes into even 1–1½ inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water.

Prepare potatoes

Bring to a boil over high heat, reduce to a simmer and cook until fork-tender, about 15–18 minutes depending on size.

Cook

While potatoes cook, combine whole milk and heavy cream in a small saucepan and warm over low heat until just warmed through. Keep butter at room temperature or melt gently.

Warm dairy

Drain potatoes well and return to the still-warm pot over low heat for 30–60 seconds to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth. Stir in 4 tbs butter, warmed milk/cream gradually until desired consistency, then add cream cheese if using. Season with 1 tsp salt and 1 tsp freshly ground pepper, taste and adjust. Keep covered and warm until serving.

Mash & finish

Preheat oven to 425°F (220°C). Toss halved cremini mushrooms in a bowl with 2 tbs olive oil, 1 tbs melted butter, minced garlic, chopped thyme, 3 tsp salt and 1 tsp black pepper until evenly coated.

Preheat oven & prep mushrooms

Spread mushrooms in a single layer on a rimmed baking sheet, cap side down where possible. Roast 12–18 minutes, stirring once midway, until edges are golden brown and juices have mostly evaporated.

Roast

If desired, finish with a small knob of butter and toss to glaze. Taste and adjust seasoning. Keep warm with a foil tent until plating.

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground pepper. Whisk or shake until emulsified.

Make dressing

In a large bowl toss mixed baby greens with halved cherry tomatoes and sliced red onion. Dress lightly with prepared vinaigrette just before serving (use about half the dressing, reserve the rest). Taste and adjust seasoning; add a lemon wedge squeeze if desired.

Assemble salad

Slice steaks against the grain into 1/4–1/2 inch slices. On each plate, place a generous scoop of mashed potatoes, arrange roasted cremini mushrooms beside or atop the potatoes, and fan steak slices over or beside the potatoes. Add a portion of dressed field greens. Garnish with chopped fresh parsley and any extra pan juices spooned over the steak.

bone-in rib eye steak (about 1 1/4–1 1/2 inches thick)

neutral oil with high smoke point (canola or grapeseed)

fresh thyme

garlic

Yukon Gold potatoes

cream cheese (optional for extra silkiness)

cremini mushrooms, cleaned and halved (or quartered if large)

garlic, minced

fresh thyme leaves, chopped

mixed baby field greens

cherry tomatoes, halved

thinly sliced red onion

extra virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

flaky sea salt (for finishing steak)

fresh parsley, chopped (garnish)

lemon wedge (optional for salad)

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 3 tbs hickory-smoked soy sauce (or 2.5 tbs soy + 0.5 tbs liquid smoke), 1 tbs Worcestershire sauce, 1 tbs red wine vinegar, 1 tsp brown sugar, minced garlic (2 cloves), chopped rosemary (1 tsp), chopped thyme (1 tsp), 1.25 tsp kosher salt and 1 tsp coarsely ground black pepper until combined.