RED ROCK CRAB

SWEET POTATO ROLL

RED SNAPPER

TUNA ROLL

COCONUT SHRIMP

chocolate cookie crust, salted caramel, whipped cream

CHOCOLATE CHEESECAKE

CRÈME BRULEE

freshly shucked lobster meat, cucumber and scallion dressing, shredded lettuce, buttered toasted bun, french fries

LOBSTER SALAD ROLL

smoked cheddar, sage-buttermilk ranch dressing

CHOPPED SALAD

shrimp, scallops, swordfish, clams, mussels, chourico, spring peas, pimentos, saffron rice

PAELLA

spiced sweet potatoes, cider braised Brussels sprouts, au jus

HERB ROASTED HALF CHICKEN

Moroccan spiced farro, barley, sweet potato, baby arugula, blood orange emulsion

PAN ROASTED SALMON

shrimp, scallops, haddock, seasoned crumbs, sautéed spinach

SEAFOOD BROIL

romaine, focaccia croutons, shaved parmesan, Caesar dressing

CAESAR SALAD

feta, shaved red onion, toasted pistachios, orange supreme, preserved lemon vinaigrette

BABY GREENS SALAD

Knob Creek bourbon, house coffee liquor, orange, anise

Revolver on Vinyl

LOBSTER BISQUE

HEMENWAY'S CLAM CHOWDER

Rum medley, Thai basil, orgeat, lemongrass, lime, allspice

I Wanna be on a Beach in Thailand

Courvoisier VSOP, pomegranate, tart cherry, rosemary, saline

La Femme Nikita

NRG Rhodium gin, spiced pear, honey, lemon

L'Energie

Old Forester bourbon, blood orange, cinnamon, smoke

Morning Ember's Reverie

Peloton mezcal, Benedictine, lemon, spiced honey

Humo Y Miel

Tequila Ocho Plata, pomegranate, lemon, pink peppercorn

Persephone's Secret

Start by cleaning the Red Rock Crab. Rinse them under cold water and remove any debris. In a large pot, bring salted water to a boil and add the crabs. Cook for about 10-12 minutes until they turn bright red. Remove from water and let cool.

Prepare the Crab

In a mixing bowl, combine the mayonnaise, habanero masago, lime juice, minced garlic, salt, black pepper, and chili powder. Mix well until smooth and creamy. Adjust seasoning to taste.

Make the Habanero Masago Aioli

While the crabs are cooling, wash and slice the cucumber into thin rounds. Set aside on a plate.

Slice the Cucumber

If you prefer a warm dish, heat olive oil in a skillet over medium heat. Remove the meat from the cooled crab and sauté in the skillet for about 2-3 minutes until warmed through.

Sauté the Crab (Optional)

On a serving platter, arrange the cucumber slices. Top with the crab meat (either cold from the shell or sautéed). Drizzle with the habanero masago aioli. Serve immediately.

Assembly

Red Rock Crab

Cucumber

Habanero Masago

Mayonnaise

Lime Juice

Garlic

Salt

Black Pepper

Chili Powder

Olive Oil

Peel and chop the sweet potatoes into small cubes. Place them in a pot of boiling water and cook for about 15 minutes or until tender. Drain and let cool slightly.

Prepare the Sweet Potatoes

In a large mixing bowl, mash the cooked sweet potatoes until smooth. Allow to cool to room temperature.

Mash the Sweet Potatoes

In another bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In a separate bowl, beat the egg and then add the melted butter and milk. Mix until smooth.

Mix Wet Ingredients

Gradually add the dry ingredient mixture to the sweet potato mixture, followed by the wet ingredients. Stir until just combined, being careful not to overmix.

Combine Mixtures

Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.

Preheat and Prepare Baking Pan

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

Bake the Rolls

Once baked, remove from the oven and let the sweet potato rolls cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with Déjà vu Aioli.

Cool and Serve

Sweet Potatoes

All-purpose flour

Sugar

Baking Powder

Butter

Milk

Déjà vu Aioli

Rinse the red snapper fillets under cold water and pat dry with a paper towel.

Prepare the Red Snapper

In a small bowl, mix olive oil, salt, and black pepper. Rub this mixture over both sides of the red snapper fillets. Squeeze half of the lime juice over the fish and set aside for 15 minutes.

Season the Fish

In a medium bowl, combine diced tomatoes, chopped onion, chopped cilantro, and minced jalapeño. Squeeze the remaining lime juice over the mixture and stir well. Season with salt to taste and set aside.

Make Pico de Gallo

In a blender, combine sour cream, chopped cilantro, and minced garlic. Blend until smooth. Adjust seasoning with salt as needed and set aside.

Prepare Cilantro Crema

Heat a grill or skillet over medium-high heat. Cook the seasoned red snapper fillets for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Cook the Red Snapper

Place the cooked red snapper on a plate, top with pico de gallo, and drizzle cilantro crema over the top. Serve immediately.

Serve

Red Snapper fillet

Olive oil

Black pepper

Lime

Tomato

Onion

Cilantro

Jalapeño

Sour cream

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a bowl and mix gently with rice vinegar, sugar, and salt. Allow it to cool to room temperature.

Prepare the Sushi Rice

Slice the cucumbers thinly using a mandoline or sharp knife. In a bowl, mix the soy sauce, yuzu juice, and ponzu sauce. Add the cucumber slices and let them marinate for about 15-20 minutes.

Cure the Cucumbers

While the cucumbers are marinating, slice the sushi-grade tuna into long strips, about 1/2 inch thick.

Prepare the Tuna

Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny side down on the mat. With wet hands, spread about half of the sushi rice evenly over the nori, leaving about 1 inch of the top edge uncovered. Place a few slices of cured cucumber and strips of tuna along the center of the rice.

Assemble the Roll

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Repeat with the second nori sheet.

Roll the Sushi

Sprinkle sesame seeds on top of the sliced rolls and serve with additional ponzu sauce for dipping.

sushi-grade tuna

nori sheets

sushi rice

rice vinegar

sugar

salt

cucumbers

soy sauce

yuzu juice

ponzu sauce

sesame seeds

Preheat your oven to 400°F (200°C). In a bowl, season the shrimp with salt and black pepper. Set aside.

Prepare Shrimp

Set up a three-part breading station: one bowl with flour, one with beaten eggs, and one with coconut flakes.

Breading Station

Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat with coconut flakes. Ensure they are well covered.

Coat Shrimp

Place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the shrimp are cooked through and the coconut is golden brown.

Bake Shrimp

In a small saucepan, combine sweet chili sauce, lime juice, minced garlic, and grated ginger. Heat over medium-low heat until warmed through, stirring occasionally.

Make the Glaze

Let the glaze simmer for about 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

Simmer

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar and salt are dissolved.

Prepare Pickling Liquid

Place sliced Fresno peppers in a jar and pour the pickling liquid over them. Let them sit for at least 30 minutes before serving.

Pickle Peppers

Large shrimp, peeled and deveined

Coconut flakes (sweetened or unsweetened)

Eggs

Sweet chili sauce

Lime juice

Garlic, minced

Ginger, grated

Fresno peppers, sliced

Rice vinegar

In a medium bowl, mix chocolate cookie crumbs, melted butter, and granulated sugar until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Remove and let cool.

Press the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until combined.

Mix the Filling

Add the eggs one at a time, mixing well after each addition. Then add the cocoa powder and salt, and mix until smooth.

Add Eggs

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Chill the Cheesecake

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden brown liquid.

Make the Caramel

Carefully add the butter and stir until melted. Slowly pour in the heavy cream, stirring until smooth. Add sea salt to taste.

Add Butter and Cream

Remove from heat and let cool slightly before drizzling over the chilled cheesecake.

Cool the Caramel

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.

Whip the Cream

Top the chilled cheesecake with whipped cream and drizzle with salted caramel before serving.

Serve the Cheesecake

Chocolate cookie crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Vanilla extract

Cocoa powder

Unsalted butter

Heavy cream

Sea salt

Powdered sugar

In a saucepan, combine the heavy cream and the vanilla bean, split lengthwise. Heat over medium heat until the cream begins to simmer. Remove from heat and let it steep for about 15 minutes.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk Egg Yolks

Remove the vanilla bean from the cream and scrape the seeds back into the cream. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.

Strain the combined mixture through a fine-mesh sieve into a clean bowl to remove any coagulated egg bits and ensure a smooth custard.

Strain the Mixture

Preheat the Oven

Divide the custard mixture evenly among ramekins, filling them about ¾ full.

Pour into Ramekins

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until completely chilled.

Cool and Chill

Before serving, sprinkle an even layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Caramelize the Sugar

Allow the crème brûlée to sit for a minute before serving, then crack the caramelized sugar crust with a spoon and enjoy!

Red Rock Crab

Sweet Potato Roll

Red Snapper

Tuna Roll

Coconut Shrimp

Chocolate Cheesecake

Crème Brulee

Lobster Salad Roll

Chopped Salad

Paella

Herb Roasted Half Chicken

Pan Roasted Salmon

Seafood Broil

Caesar Salad

Baby Greens Salad

Revolver On Vinyl

Lobster Bisque

Hemenway's Clam Chowder

I Wanna Be On A Beach In Thailand

La Femme Nikita

L'energie

Morning Ember's Reverie

Humo Y Miel

Persephone's Secret