Hand Dusted & Crisp Fried Extra Select Oysters, Creamed Spinach, Bacon & Topped with Sauce Béarnaise

FRIED OYSTERS ROCKEFELLER

CARPETBAGGER

With Fresh Baked Baguette Croustades & Grilled Flatbread

Four Cheese Spinach & Artichoke Dip

3 Strips Thick Cut Bacon brushed with Sriracha Glaze – Buttermilk Ranch

Sriracha Glazed Bacon

Artisan Cranberry Walnut Bread

Arugula and Spinach tossed with Candied Pecan Pieces, Goat Cheese Croquettes and Bourbon Apples with Epic Golden Dressing

Epic Seasonal Salad

ESPRESSO MARTINI

RASPBERRY CHOCOLATE MARTINI

RED TAILS

Tito's Vodka, St Germain Liqueur, Lavendar Syrup, Fresh Lemon Juice

PURPLE RAIN

Bumbu Rum, Pineapple Juice, Ginger Syrup, Angostura Bitters

THE WEEZY

Stoli Vanilla Vodka, Amaro Montenegro, Kahlua, Espresso

CAFÉ MARTINI

Myers Dark Rum, Amaro Montanegro, Sweet Vermouth, Simple Syrup, Grapefruit Lime Juice Bitters

YA – MON

Los Vacinos Mezcal, Malibu Rum, Myers Dark Rum, Triple Sec, Orgeat Syrup, Fresh Lime Juice

TIA MIA

Jose Cuervo Silver Tequila, Cointreau, Blackberries, Agave Syrup, Fresh Lime Juice

BLACK MAGIC

Corazon Reposado, Triple Sec, Basil Syrup, Fresh Lime Juice, Fresno Chili Peppers

RED HOT CHILI PEPPERS

Bulleit Rye, Amaro Montenegro, Angostura & Orange Bitters

DARK SIDE MANHATTAN

Larceny Bourbon, Black Walnut Syrup, Bitters & Bing Cherry.

BLACK WALNUT OLD FASHIONED

Rittenhouse Rye, Aperol, Blood Orange Vermouth, Blood Orange Puree

RED TAILS PAPER PLANE

Wheatley Vodka, St. Germain, Blood Orange, Ginger Beer

BLOOD ORANGE BLOSSOM

Maker's Mark Bourbon, Triple Sec, OJ, Ginger Syrup, Ginger Beer

KENTUCKY CUP

LY – CHEE

Patron Anejo Tequila, Creme de Cassis, Fresh Lime Juice, Ginger Beer

THE CURRANT DEVIL

WATERMELON HEAVEN

Pat shucked oysters dry on paper towels and place in a single layer on a plate or tray. Chill briefly (10 minutes) if very wet so dredge adheres better.

Prepare oysters

In a shallow bowl combine flour, cornstarch, cornmeal (if using), kosher salt, black pepper and cayenne; stir to blend. In a second bowl whisk eggs with milk to make an egg wash. Place panko in a third shallow bowl.

Make dredge and wash

Working in batches, dredge each oyster in the flour mixture, shake off excess, dip into egg wash, then press into panko, ensuring even coverage. Place coated oysters on a wire rack while heating oil.

Dredge oysters

Heat oil in a heavy skillet or deep pot to 350°F (175°C). Fry oysters in small batches (4–6 at a time) until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining oysters.

Fry oysters

Lightly season fried oysters with a pinch of salt immediately after frying. Serve hot over creamed spinach base and topped with Béarnaise.

Season

In a skillet over medium heat cook bacon slices until crisp. Drain on paper towels, then crumble when cool. Reserve 1 tablespoon bacon fat for skillet or discard and use butter for base.

Cook bacon

In the same skillet (add butter if needed) melt 2 tbsp butter over medium heat. Add the minced shallot and sauté until translucent, about 1–2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Add baby spinach a handful at a time, stirring until wilted. Continue until all spinach is collapsed and bright green, about 3–4 minutes total. If excess liquid accumulates, cook briefly to reduce.

Wilt spinach

Reduce heat to low. Stir in softened cream cheese until incorporated, then add heavy cream and grated Parmesan. Stir until creamy and slightly thickened, about 1–2 minutes. Season with nutmeg, salt and pepper. Stir in most of the crumbled bacon, reserving a tablespoon for garnish.

Finish cream

Transfer creamed spinach to a warm serving platter or shallow bowls. This will serve as the bed for the fried oysters.

Keep warm

In a small saucepan combine white wine vinegar, dry white wine, minced shallot and the tarragon stems. Bring to a simmer and reduce until about 2 tablespoons of liquid remain, about 6–8 minutes. Strain out solids and return the reduction to the heat briefly to keep warm.

Make tarragon reduction

Place egg yolks in a heatproof bowl set over (not touching) a pot of simmering water (double boiler). Whisk the yolks with the warm reduction vigorously until pale and slightly thickened, about 2–3 minutes.

Whisk egg yolks

Slowly drizzle the warm melted or clarified butter into the yolks while whisking constantly to create an emulsion. Continue until sauce is thick and glossy. Remove from heat. Stir in lemon juice, finely chopped tarragon leaves, salt and white pepper. Taste and adjust seasoning. If sauce is too thick, whisk in a teaspoon of warm water to loosen.

Emulsify butter

Keep Béarnaise warm but not hot (around 120°F/50°C) until ready to serve. If it starts to separate, whisk gently over very low heat to bring back together, or add a teaspoon of warm water while whisking.

Hold warm

Spoon a generous layer (about 1/4 cup) of creamed spinach onto each serving plate or onto a shared platter.

Arrange 4–6 hot fried oysters atop the creamed spinach per person.

Spoon 1–2 tablespoons of warm Sauce Béarnaise over the oysters (or serve sauce alongside for diners to add).

Scatter remaining crumbled bacon and chopped fresh tarragon over the oysters. Add microgreens or chives if using. Serve immediately with lemon wedges on the side.

extra select oysters (shucked, drained)

all-purpose flour (for dredging)

cornstarch

fine cornmeal (optional for extra crisp)

kosher salt

black pepper (freshly ground)

cayenne pepper

large eggs (for wash)

whole milk

panko bread crumbs

neutral oil for frying (canola, peanut, or vegetable)

lemon wedges (for serving)

unsalted butter

shallot (finely minced)

garlic (minced)

baby spinach (washed, tough stems removed)

cream cheese (softened)

heavy cream

freshly grated Parmesan cheese

freshly grated nutmeg

kosher salt (for spinach)

black pepper (for spinach)

streaky bacon (or pancetta), cooked crisp and crumbled

white wine vinegar

dry white wine (or use water)

fresh tarragon (stems and leaves separated)

egg yolks (large)

unsalted butter (clarified or melted)

lemon juice (fresh)

white pepper (or black, to taste)

chopped fresh tarragon (for garnish)

microgreens or finely chopped chives (optional)

Remove filets from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towel. Liberally season all sides with kosher salt (about 1 tsp per side) and freshly ground black pepper.

Temper, season and sear

Heat a heavy skillet (cast iron preferred) over medium‑high heat until smoking hot. Add 1 tbs olive oil and 1 tbs butter. When butter foams, place filets in the pan and sear undisturbed for 2–3 minutes to form a brown crust. Flip and sear the second side 2 minutes. Reduce heat to medium to avoid overbrowning.

Sear the filets

If filets are thicker than 1½ in and you prefer medium‑rare, transfer skillet to a 400°F (200°C) oven for 4–6 minutes until internal temperature reaches 125–130°F (52–54°C). Remove steaks to a plate, tent loosely with foil and rest for 5–7 minutes.

Finish in oven (if thick)

While steaks rest (or in a second skillet), pat shrimp dry and season with 1 tsp salt and 1/2 tsp black pepper.

Prepare shrimp

Heat a medium skillet over medium heat, add 1 tbs unsalted butter. When foaming, add minced garlic and sauté 15–20 seconds until fragrant. Add shrimp and cook 1–1.5 minutes per side until pink and just cooked through. Deglaze with 2 tbs white wine (or chicken stock) and 1 tsp lemon juice, simmer 30 seconds to reduce. Stir in 1 tbs chopped parsley, remove from heat and allow to cool slightly.

Cook shrimp

Using a sharp knife, make a horizontal pocket in each rested filet about two‑thirds of the way through (do not cut all the way). If filets are small, you can butterfly them and open like a book. Chop cooked shrimp into 4 pieces each and spoon the shrimp mixture into each pocket, packing gently so shrimp sit inside the steak.

Split and stuff (classic carpetbagger assembly)

If using panko, press about 2 tbs (1/8 cup) panko into the seam and brush a light film of olive oil over the exposed panko to help crisp. This step helps seal the steak and add a crunchy contrast.

Optional breadcrumb seal

Place stuffed filets back in the hot skillet (add remaining 1 tbs butter if pan is dry) and cook 30–60 seconds per side just to rewarm the shrimp filling and crisp the exterior lightly. Do not overcook; the goal is to maintain medium‑rare center.

Return to pan to warm through

After steaks are removed, place the skillet over medium heat and add the minced shallot. Sauté 30 seconds in the fond left from searing (add a touch of olive oil if dry). Deglaze with 2 tbs wine, scraping up browned bits. Add 1/2 cup beef stock and thyme; simmer gently until reduced by about half (2–4 minutes).

Make pan sauce

Whisk in 1 tbs cold cubed butter a little at a time off the heat to emulsify and thicken the jus. Season with 1/4 tsp salt and 1/4 tsp black pepper. Spoon sauce through a fine mesh if desired for a smooth jus.

Finish sauce

Place each stuffed filet on a warm plate, spoon pan jus around and over the steak, garnish with chopped parsley and a lemon wedge on the side. Serve immediately.

Serve

center‑cut filet mignon (1½–2 in thick)

olive oil

freshly ground black pepper

large shrimp, peeled and deveined

garlic cloves, minced

unsalted butter (for shrimp)

lemon juice

dry white wine (or chicken stock)

fresh parsley, finely chopped

salt

black pepper

panko breadcrumbs (optional)

olive oil (for brushing)

beef stock or reduced beef jus

dry red wine or extra white wine

unsalted butter (cold, cubed)

shallot, finely minced

fresh thyme leaves

fresh parsley, chopped

lemon wedge

Bring a large pot of salted water to a boil. Add the 6 cups packed fresh spinach and blanch for 30–45 seconds until wilted. Immediately transfer spinach to an ice bath to stop cooking. Squeeze out as much liquid as possible using clean hands or a cheesecloth; finely chop the spinach and set aside. (If you prefer, you can sauté the spinach in 1 teaspoon olive oil for 1–2 minutes until wilted, then cool and chop.)

Prep the fresh spinach

Ensure the thawed frozen chopped spinach is well drained: press in a fine-mesh sieve or squeeze in a clean towel to remove excess water. Measure 1 cup drained and add to the chopped fresh spinach.

Drain the frozen spinach

Drain the canned artichoke hearts and pat dry. Chop coarsely until you have 1 cup. Pat again if very wet to avoid a watery dip.

Prepare artichokes

In a large mixing bowl, combine the softened cream cheese (8 oz) with 1 cup ricotta. Beat with a wooden spoon or electric mixer on low until smooth and lump-free.

Soften and combine base cheeses

Fold in the shredded mozzarella (1 cup), shredded Monterey Jack (1 cup), and grated Parmesan (1 cup) into the cream cheese mixture. Add minced garlic (3 cloves), mayonnaise (1 tbs), lemon juice (1 tsp), Kosher salt (1 tsp), black pepper (1 tsp) and red pepper flakes (1 tsp). Mix until evenly distributed.

Add cheeses and aromatics

Fold the chopped fresh and drained frozen spinach and chopped artichoke hearts into the cheese mixture until evenly combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Combine spinach and artichoke with cheese

Preheat oven to 375°F (190°C). Transfer the mixture to a 9-inch (or similar) ovenproof baking dish, spreading into an even layer. Drizzle 1 tablespoon olive oil over the top and sprinkle a light dusting of extra grated Parmesan (if desired) for a browned top.

Finish and transfer to baking dish

Bake in the preheated oven for 20–25 minutes until the dip is bubbly and the top is lightly golden. For a more browned crust, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Bake

Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley (reserve a little for flatbread garnish) over the top before serving.

Rest and garnish

Slice the baguette on a diagonal into 1/3-inch (approximately) slices to yield crispier rounds. Arrange slices on a baking sheet.

Prepare baguette slices (croustades)

Mix melted butter (2 tbs) with the minced garlic clove (for brushing). Brush each baguette slice lightly on one side. Bake in the oven at 375°F (190°C) alongside the dip for 8–10 minutes, or until edges are golden and crisp. Flip and brush the other side half way through if needed. Alternatively, grill slices on medium heat for 1–2 minutes per side.

Brush and bake baguette

Brush each flatbread lightly with olive oil (1 tbs total) and sprinkle 1/4 teaspoon salt over both. Heat a grill pan or outdoor grill to medium-high.

Prepare flatbread

Grill each flatbread 1–2 minutes per side, until lightly charred and warmed through. Remove and cut into wedges (4–6 pieces per flatbread) for serving.

Grill flatbread

Arrange the baked baguette croustades and grilled flatbread wedges around the warm four-cheese spinach & artichoke dip. Garnish the dip with remaining chopped parsley and an extra drizzle of olive oil if desired. Serve immediately.

Finish and serve

fresh spinach (packed)

frozen chopped spinach (thawed and well-drained)

artichoke hearts (canned, drained and chopped)

cream cheese (softened, 8 oz block ≈ 225 g)

whole-milk ricotta

shredded mozzarella

grated Parmesan

shredded Monterey Jack (or fontina)

mayonnaise

Kosher salt

red pepper flakes

baguette (fresh)

unsalted butter (melted)

garlic (minced, for brushing)

flatbread (large store-bought or naan)

olive oil (for grilling)

salt (for finishing)

fresh parsley (chopped, for garnish)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Arrange 3 thick-cut bacon strips in a single layer on the rack without overlapping.

Preheat & prepare bacon

In a small saucepan or microwave-safe bowl combine 3 tbsp Sriracha, 2 tbsp packed brown sugar, 1 tbsp honey, 1 tsp soy sauce, 1 tsp fresh lime juice, 1 tsp minced garlic, and 1 tsp black pepper. Warm gently over low heat on the stove for 2–3 minutes, stirring constantly, until sugar dissolves and the mixture is glossy and slightly thickened. (If using microwave, heat in 20-second bursts, stirring between, until combined.) Remove from heat and let cool for 2 minutes — glaze will thicken slightly as it cools.

Make the sriracha glaze

Place the bacon sheet in the preheated oven and bake for 12 minutes. This renders fat and begins crisping without burning the glaze applied later. Keep the oven door closed to maintain temperature.

First bake

Carefully remove the baking sheet. Using a pastry brush or spoon, evenly brush a generous layer of the sriracha glaze onto the top side of each bacon strip. Return to the oven and bake an additional 4–6 minutes, watching closely — the glaze should bubble and caramelize but not burn. If you prefer crispier bacon, bake up to 8 minutes more, checking frequently.

Fried Oysters Rockefeller

Carpetbagger

Four Cheese Spinach & Artichoke Dip

Sriracha Glazed Bacon

Artisan Cranberry Walnut Bread

Epic Seasonal Salad

Espresso Martini

Raspberry Chocolate Martini

Red Tails

Purple Rain

The Weezy

Café Martini

Ya – Mon

Tia Mia

Black Magic

Red Hot Chili Peppers

Dark Side Manhattan

Black Walnut Old Fashioned

Red Tails Paper Plane

Blood Orange Blossom

Kentucky Cup

Ly – Chee

The Currant Devil

Watermelon Heaven