24 oz. Dry Aged Bone-In Ribeye*

Soft Shell Crabs

Half Dozen

Fried Green Tomatoes

Crispy Fingerling Potatoes

Pan Roasted Sweet Corn

Copper River Sockeye Salmon

Watermelon Feta Salad

Smoked Bacon, Grape Tomatoes, Chopped Egg, Blue Cheese, Joe's Vinaigrette

BLT Wedge

Chopped Lettuce, Tomato, Onion & Blue Cheese

Colossal Lump Crab Cakes

Butter-Poached Sea Scallops

Shrimp Pasta

Crab Stuffed Shrimp

Crispy Fried Shrimp

Sliced Beef Tenderloin, Chopped Lettuce, Tomato, Onion & Blue Cheese

Steak House Salad

Joe's Cole Slaw

Banana Cream Pie

Jennie's Mashed Potatoes

Rib Eye (16 Oz.)

Lobster Mac & Cheese

Joe's Chopped Salad

Four Cheese Mac & Cheese

8 oz. Filet Mignon

Remove the 24 oz. dry-aged bone-in ribeye from the refrigerator at least 1 hour (up to 2 hours) before cooking so it reaches room temperature. Pat the steak thoroughly dry with paper towels—dry surface = better sear.

Bring to room temperature & dry

Generously season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Season

Preheat oven to 375°F (190°C). Heat a large oven-safe cast-iron skillet or heavy-bottomed ovenproof pan over high heat until very hot, about 5 minutes. Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Preheat pan and oven

Place the ribeye in the hot pan, bone side toward the edge if it fits, and do not move for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear the edges (fat cap) by holding the steak with tongs and pressing the fat against the pan for 30–60 seconds to render and brown.

Sear the steak

Add the butter, smashed garlic, thyme, and rosemary to the pan and immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare (carryover will bring it higher), about 8–12 minutes depending on thickness and oven. For medium, cook to 130–135°F (54–57°C). Use an instant-read thermometer inserted into the thickest part away from bone.

Finish in the oven

If the pan is large enough to return to the stovetop, remove from the oven when 5–7°F shy of target. Place back on medium-low heat. Tilt the pan and use a spoon to continuously spoon the melted butter and pan juices over the top of the steak for 1–2 minutes to build flavor and gloss. Continue basting with the garlic and herb-infused butter.

Baste while finishing

Transfer the ribeye to a cutting board and pour any pan juices over it. Tent loosely with foil and let rest for 10–12 minutes. Resting lets juices redistribute and carryover cooking complete the final internal temperature.

Rest the steak

After resting, slice the steak against the grain into thick slices (about ½"–¾"). Arrange slices on a warm platter. Sprinkle lightly with flaky sea salt and chopped parsley. Serve with lemon wedges on the side if desired.

Pass any remaining pan juices or compound butter alongside. Serve immediately.

24 oz. dry-aged bone-in ribeye, trimmed and at room temperature

Kosher salt

Freshly ground black pepper

Neutral high smoke point oil (canola, grapeseed, or vegetable)

Unsalted butter

Garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprigs

Flaky sea salt (e.g., Maldon)

Chopped fresh parsley

Lemon wedges (optional)

If crabs are whole, rinse and pat dry with paper towels. Using kitchen shears, remove the mouthparts and gills (the dark feathery parts) from the underside, then trim the apron if desired. Score the body lightly on both sides (one shallow cut) to help heat penetrate and prevent curling. Season both sides lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Prepare crabs

In a shallow bowl combine all-purpose flour, cornmeal (if using), remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. In another shallow bowl whisk the eggs with the milk until smooth.

Set up dredging station

Working one at a time, coat each crab first in the flour mixture (shake off excess), then dip into the egg mixture, then return to the flour mixture for a final light coating. Place dredged crabs on a rack or tray while you heat the oil.

Dredge crabs

Pour the vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 to 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in. Maintain moderate heat so the crabs brown without burning.

Heat oil

Fry crabs in batches (do not overcrowd) for 2 to 3 minutes per side, until golden brown and crisp. Use tongs to turn carefully. Transfer fried crabs to a paper towel–lined tray to drain and lightly season with a pinch of salt while hot.

Fry crabs

In a separate small skillet or saucepan, melt the unsalted butter over medium-low heat. Add the minced garlic and cook gently for 1 to 1½ minutes until fragrant and softened but not browned. Remove from heat and stir in the fresh lemon juice, chopped parsley and optional hot sauce. Taste and adjust salt or lemon as needed.

Make garlic butter

Spoon a tablespoon of warm garlic butter over each fried soft shell crab or place the crabs on a platter and drizzle the garlic butter evenly over them. Serve immediately with lemon wedges on the side for squeezing.

Finish

Serve as an appetizer (1 crab per person if other appetizers present, 2 per person if main focus) with crusty bread or toasted buns, or over a bed of lightly dressed greens to catch the garlic butter.

Serving suggestions

soft shell crabs

all-purpose flour

cornmeal (optional, for texture)

kosher salt

freshly ground black pepper

eggs

milk

vegetable oil or neutral frying oil

unsalted butter

garlic cloves, minced

fresh lemon juice

fresh parsley, finely chopped

hot sauce (optional)

lemon wedges, for serving

Fill a shallow serving platter or individual plates with an even layer of crushed ice or rock salt about 1/2 inch deep. This stabilizes the oysters and keeps them cold.

Prepare serving bed

If oysters are not already shucked, rinse shells under cold water to remove grit. Using an oyster knife and a towel or glove, hold the oyster flat side up, insert the knife at the hinge, twist to pop, cut the top muscle, and carefully open. Run the knife under the oyster to release it from the bottom shell while keeping the liquor (juice) in the shell. Place each oyster on the prepared bed immediately to stay cold. Discard any oysters with off smells or broken shells.

Shuck and inspect oysters

If using prepared mignonette and cocktail sauces, spoon each into small ramekins. Typical mignonette: finely mince 2 tbs shallot and combine with 3 tbs red wine vinegar and 1/2 tsp cracked black pepper (this makes roughly 1/4 cup). For cocktail sauce: mix 1/4 cup ketchup with 1 tbs prepared horseradish and 1/2 tsp lemon juice, if not using store-bought.

Make or portion sauces

Cut the lemon into 6 wedges. Arrange the lemon wedges, ramekins of mignonette and cocktail sauce, and a small dish with prepared horseradish and hot sauce on the platter beside the oysters. Place a sprig of parsley or microgreen next to each oyster for garnish if desired.

Cut lemon and assemble

Serve immediately while the oysters are cold. To eat: squeeze a little lemon over an oyster or add a small spoonful of mignonette or cocktail sauce, then tip the oyster and liquor into your mouth and chew once or twice to enjoy the full flavor. Use hot sauce or extra horseradish to taste.

Serve

Keep oysters on ice and consume within 1–2 hours of shucking. Discard any oysters that stop smelling briny-fresh or that sit at room temperature longer than 2 hours. Always source oysters from a reputable supplier and keep refrigerated until shucking.

Timing and safety notes

fresh shucked oysters (medium to large)

crushed ice or rock salt (bed for serving)

lemon

mignonette sauce

prepared cocktail sauce

horseradish (prepared, optional)

Tabasco or hot sauce (optional)

fresh parsley or microgreens (garnish, optional)

Wash tomatoes and trim stem ends. Slice each tomato into 1/3- to 1/2-inch thick rounds; you should get 3–4 slices per medium tomato depending on size. Pat slices dry with paper towels.

Season both sides of the tomato slices lightly with kosher salt and freshly ground black pepper. Place on a rack for 10 minutes to let excess moisture release; pat again if very wet.

Set up three shallow bowls or pie plates: one with the flour; one with beaten eggs mixed with milk or buttermilk; one with the cornmeal, optional fine cornmeal, sugar, paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper. Mix dry ingredients until evenly combined.

Working in batches, dredge a tomato slice first in flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the cornmeal mixture to coat both sides well. For an extra-thick crust, repeat the egg dip and cornmeal step once more. Place breaded slices on a wire rack (not a plate) so the coating stays crisp. Continue until all slices are breaded.

Combine mayonnaise, Dijon mustard, horseradish or Creole mustard (if using), hot sauce, sweet pickle relish, lemon juice, smoked paprika, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to serve. Makes about 3/4 cup.

Pour oil into a heavy skillet or cast-iron pan to a depth of about 1/3 to 1/2 inch (roughly 1.5–2 cups depending on pan size). Heat over medium-high heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds. If you don't have a thermometer, maintain a medium-high heat and test with a corner piece of bread.

Working in a single layer, add breaded tomato slices to the hot oil without crowding (do 2–4 slices depending on pan size). Fry until golden brown on the bottom, about 2–3 minutes, then carefully flip and fry the second side another 2–3 minutes. Adjust heat as needed so the crust browns evenly without burning; reduce to medium if browning too quickly.

Using a slotted spatula, transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain briefly. If using, add the tablespoon of butter to the still-hot oil near the end of the last batch, swirl to melt and baste slices once for added richness. Sprinkle fried slices with chopped parsley and a light pinch of salt while hot.

Serve fried green tomatoes hot or warm with remoulade on the side and lemon wedges for squeezing if desired.

firm green tomatoes

cornmeal (yellow or stone-ground)

fine dry cornmeal (optional, for extra crispiness)

granulated sugar (optional, balances acidity)

smoked paprika (or regular paprika)

garlic powder

onion powder

cayenne pepper (optional)

large eggs

whole milk or buttermilk

vegetable oil (or peanut/canola) for frying

unsalted butter (optional, for flavor)

fresh parsley, chopped (for garnish)

lemon wedges (optional, for serving)

mayonnaise

Dijon mustard

prepared horseradish or Creole mustard (optional)

hot sauce (e.g., Tabasco)

sweet pickle relish (or finely chopped dill pickles)

smoked paprika

salt

Scrub the fingerling potatoes and halve them lengthwise (for very small ones, leave whole). Place potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a simmer over medium-high heat and cook until potatoes are just tender when pierced with a knife, about 8–10 minutes. Drain thoroughly and let steam-dry in the colander for 5 minutes.

Prep and parboil

While potatoes drain, heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Place potatoes cut-side down in a single layer and press gently with a spatula. Cook, undisturbed, until the cut faces are deep golden and crisp, about 4–6 minutes. Flip and cook the other sides for another 3–4 minutes until all pieces are evenly browned and cooked through.

Crisp in skillet

Reduce heat to low. Sprinkle the cooked potatoes with 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 cup grated Parmesan. Toss gently in the pan to melt the cheese and coat the potatoes, about 1–2 minutes. Transfer potatoes to a serving platter and keep warm.

Season and cheese

Combine 1/2 cup mayonnaise and 1/4 cup sour cream in a small bowl. Stir in 1 teaspoon smoked onion powder, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped capers, 2 tablespoons chopped chives, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as needed (add more lemon for brightness or more smoked onion powder for stronger smoked flavor). Refrigerate at least 15 minutes to let flavors meld. If you prefer a thinner consistency for drizzling, stir in 1–2 teaspoons water or extra lemon juice.

Spoon or drizzle the smoked onion remoulade over the warm crispy fingerling potatoes (or serve alongside for dipping). Sprinkle an additional 1/4 cup grated Parmesan and 1 tablespoon chopped parsley over the potatoes. Serve immediately with lemon wedges on the side for squeezing, if desired.

Leftovers: store potatoes and remoulade separately in airtight containers in the refrigerator for up to 3 days. Re-crisp potatoes on a sheet pan in a 425°F (220°C) oven for 8–10 minutes, then finish with a sprinkle of Parmesan and chopped parsley.

fingerling potatoes

olive oil

fine sea salt

grated Parmesan cheese

sour cream

smoked onion powder (or smoked shallot powder)

lemon juice

capers, drained and chopped

fresh chives, finely chopped

hot sauce

black pepper

extra grated Parmesan (for finishing)

fresh parsley, chopped

lemon wedges (optional)

If using whole ears, stand each ear on its flat end and carefully slice downward with a sharp knife to remove kernels. Finely chop the onion and mince the garlic. Measure out 3 cups of kernels.

Prepare corn and aromatics

Place a large skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon of butter. Heat until butter is melted and shimmering but not browned (about 1 minute).

Heat pan

Add the corn kernels in a single layer as much as possible. Let the kernels cook undisturbed for 2–3 minutes to develop color. Stir or toss and continue cooking, stirring every 1–2 minutes, for a total of 6–8 minutes, until kernels are golden in spots and starting to blister.

Pan-roast kernels

Push the corn to one side of the pan (or remove briefly if the pan is crowded). Add the remaining 1 tablespoon butter to the empty space and add the chopped onion. Sauté the onion for 2–3 minutes until translucent and edges begin to brown. Stir in the minced garlic and cook 30–45 seconds until fragrant, then combine with the corn and cook 1 more minute to let flavors marry.

Add onion and garlic

Sprinkle the salt, black pepper, and smoked paprika (if using) over the corn and stir well to distribute. Taste and adjust seasoning as needed.

Remove the pan from heat. Drizzle the lime juice over the hot corn and toss in the chopped cilantro. Stir to combine.

Finish with acidity and herbs

Transfer the pan-roasted corn to a serving bowl and sprinkle the grated cotija or feta on top if desired. Serve immediately.

Serve with cheese (optional)

fresh corn kernels (cut from cob)

yellow onion

garlic

smoked paprika (optional)

fresh lime juice

fresh cilantro (chopped)

grated cotija or feta (optional)

Leave unsalted butter at room temperature until soft (about 20–30 minutes). Alternatively, cut into small cubes to speed softening.

Soften and mix butter

Place softened butter in a medium bowl. Add finely grated key lime zest, key lime juice, honey, minced shallot, chopped cilantro, sea salt, and black pepper.

Using a fork or small spatula, mash and thoroughly combine until smooth and homogenous. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a few drops more key lime juice if you want brighter acidity.

Transfer the butter mixture onto a sheet of plastic wrap. Form into a log (about 1–1.5 inches diameter) by rolling and twisting the ends of the plastic. Chill in the refrigerator for at least 30 minutes to firm, or up to 2 days. For immediate use, keep butter at cool room temperature (not recommended for long).

Remove salmon from refrigerator 15–20 minutes before cooking to bring closer to room temperature. Pat fillets dry thoroughly with paper towels.

Season both sides of the salmon with kosher salt and freshly ground black pepper. Lightly brush the skin side and flesh side with olive oil.

Preheat a large heavy skillet (preferably cast iron) over medium-high heat until hot but not smoking, about 3–5 minutes. Add a thin film of olive oil if skillet is dry.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for the first 20 seconds to prevent curling. Cook skin side for 3–5 minutes depending on fillet thickness — you want crisp, golden-brown skin and the salmon cooked about two-thirds of the way up the side.

Flip the fillets carefully and cook the flesh side for 30 seconds to 1.5 minutes for medium-rare to medium (internal temperature ~115–125°F / 46–52°C). For more well-done, cook up to 2–3 minutes. Total cook time will vary with thickness (typical sockeye fillets 3/4–1 inch thick: 4–6 minutes total).

Remove salmon to a warm plate. Immediately slice 1/2-inch rounds from the chilled key lime butter log (about 1 tablespoon each) and place a round on top of each hot fillet to melt. Alternatively, dollop 1 tablespoon of softened key lime butter on each piece and let it melt over the fish.

Let the salmon rest 1–2 minutes so the butter melts into the flesh, then finish with a light sprinkle of microgreens or chopped chives and serve with lime wedges.

Copper River sockeye salmon fillets, skin on

Olive oil

Unsalted butter, room temperature

Key lime zest (finely grated)

Key lime juice (fresh)

Honey

Fresh cilantro, finely chopped

Shallot, minced

Sea salt

Lime wedges

Microgreens or chopped chives

Cut the watermelon into 1-inch cubes. Aim for about 4 cups of cubed watermelon. Pat lightly with paper towel if pieces are very watery to avoid soggy salad.

24 Oz. Dry Aged Bone-in Ribeye*