TAP ATLANTIC BLUEBERRY LIT

BAKED HADDOCK

GRILLED FLAT IRON STEAK

SEAFOOD BOUILLABAISE/STEW

SEAFOOD CASSEROLE

GRILLED CHEESE

TUNA MELT

MAINE RED HOT DOG

CHEESEBURGER

RUEBEN

CRAB CAKES

GRILLED CHICKEN SANDWICH

GRILLED HADDOCK SANDWICH

LOBSTER MAC N' CHEESE

Mixed greens, shredded carrot, onion, tomato, cucumber, and choice of dressing on the side.

DINNER SALAD

MUSSELS

GRILLED CAULIFLOWER

CRAB STUFFED MUSHROOMS

Half Dozen

Shrimp, lime/lemon juice, cucumber, tomato, jalapeño, and mango served with tortilla chips.

CEVICHE

SHRIMP/LOBSTER COCKTAIL

Shrimp, Salmon, or Chicken. Add rice & vegetables.

SKEWERS

Baker's Dozen

Chill a Collins or highball glass by filling it with ice and setting aside.

Prepare

If using fresh blueberries, place the 0.5 oz blueberries (about 8–10 small berries) in a mixing glass or shaker and muddle gently until broken down but not pulverized to release juices. If using blueberry puree, measure 0.5 oz and skip muddling.

Add vodka (2 oz), blueberry liqueur (0.75 oz), blue curaçao (0.5 oz), fresh lemon juice (0.5 oz), simple syrup (0.5 oz), the muddled blueberries or puree (0.5 oz), and egg white (0.5 each, optional) into the cocktail shaker.

Dry shake (no ice) vigorously for 10–15 seconds if using egg white to emulsify and create a froth. If not using egg white, skip the dry shake.

Add a generous handful of ice (about 1 cup cubed) to the shaker. Shake vigorously for 10–15 seconds until well-chilled.

Discard the ice from the chilled glass and fill it with fresh ice (cubed).

Double-strain the cocktail into the prepared glass using a cocktail strainer and a fine mesh strainer to remove blueberry solids and ice shards. This will produce a smooth, lightly purple-blue liquid.

Top gently with club soda (about 2 oz) to give a light effervescence; pour slowly over the back of a spoon if you want to preserve froth from the egg white.

Add 2 dashes of Angostura bitters on top of the froth or surface; the bitters will create aromatic highlights and a pretty pattern if swirled.

Skewer 4 fresh blueberries on a cocktail pick and rest across the rim of the glass or drop them into the drink.

Float a lemon wheel on the rim or slide it onto the glass. Add a small sprig of mint tucked behind the lemon for aroma.

Serve immediately with a straw and a napkin. Advise guests to stir lightly to incorporate the soda before sipping.

vodka

blueberry liqueur (e.g., crème de myrtille) or blueberry schnapps

blue curaçao

fresh lemon juice

simple syrup (1:1)

blueberry puree or muddled fresh blueberries

egg white (optional, for froth)

Angostura bitters

club soda

ice (cubed)

fresh blueberries

lemon wheel

sprig of mint

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Pat the haddock fillets dry with paper towels. Place them in a single layer in a shallow dish or rimmed baking sheet.

Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, chopped parsley, salt, and black pepper in a small bowl to make the marinade.

Brush or spoon the marinade evenly over the top and sides of each haddock fillet. Let the fillets sit at room temperature for 10–15 minutes to absorb flavor (or refrigerate up to 30 minutes).

In a small bowl combine panko breadcrumbs, grated Parmesan, lemon zest, melted butter, thyme, and smoked paprika. Stir until the crumbs are evenly moistened and clump slightly.

Prepare topping

If you prefer a lighter topping, gently press the mixture onto the top of each marinated fillet so it adheres in an even layer about 1/8–1/4 inch thick. For a chewier finish skip the topping.

Place the prepared fillets on a lightly oiled rimmed baking sheet or in a shallow baking dish, skin-side down if using skin-on fish.

Bake in the preheated oven for 10–14 minutes, depending on fillet thickness (thinner fillets 10–12 minutes, thicker fillets 13–14 minutes). The fish is done when it flakes easily with a fork and registers 135–140°F (57–60°C) in the thickest part.

If you used the breadcrumb topping and want extra color, switch the oven to broil (high) for 1–2 minutes at the end—watch closely to avoid burning—until the topping is golden and crisp.

Remove the fillets from the oven and let rest 2 minutes. Spoon any resting juices from the pan over the fish.

Garnish with lemon wedges and additional chopped parsley. Serve immediately.

haddock fillets (skin-on or skinless)

olive oil

Dijon mustard

garlic, minced

fresh parsley, chopped

salt

black pepper, freshly ground

panko breadcrumbs

grated Parmesan cheese

lemon zest

unsalted butter, melted

fresh thyme leaves (or dried thyme)

pinch of smoked paprika

lemon wedges

additional chopped parsley

Pat the flat iron steak dry with paper towels. Trim any large pieces of silver skin or excess fat so the steak lays flat and cooks evenly (leave a little fat for flavor).

Trim and prep

In a shallow dish or zip-top bag combine the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic (finely minced or pressed), black pepper, kosher salt, smoked paprika, and thyme. Whisk or shake to combine.

Make marinade

Add the steak to the dish or bag and turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 30–45 minutes still imparts good flavor. Remove the steak from the fridge 20–30 minutes before grilling to bring it closer to room temperature for even cooking.

Marinate

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). Clean and oil the grates well so the steak releases easily. If using a cast-iron grill pan, heat it over high heat on the stovetop until very hot.

Preheat grill

Lightly brush off excess marinade from the steak and discard used marinade. Pat the steak dry again with paper towels if very wet. Lightly brush with 1 teaspoon olive oil and sprinkle a small additional pinch of salt and pepper if desired.

Season before grilling

Place the steak on the hottest part of the grill. For a 1‑inch (approx.) flat iron steak: Grill 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 4–5 minutes per side for medium (140–145°F / 60–63°C). Use tongs to flip only once. If the steak is thicker or thinner adjust time by 1–2 minutes per side. If cross-hatch marks are desired, rotate the steak 45 degrees halfway through each side's cooking time.

Grill the steak

Use an instant-read thermometer inserted into the thickest part of the steak to confirm doneness: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove from grill when the steak is 5°F (about 3°C) below the target final temp because it will carry over cook while resting.

Check temperature

Transfer the steak to a cutting board and tent loosely with foil. Let rest 7–10 minutes to allow juices to redistribute.

Rest the steak

While the steak rests, place the optional butter on top so it melts into the meat. Sprinkle chopped parsley over the steak for freshness.

Finish with butter and herbs

Slice the steak thinly across the grain against the muscle fibers to maximize tenderness. Arrange slices on a warmed plate. Serve with lemon wedges to squeeze over the meat and any preferred sides.

Slice and serve

flat iron steak

extra-virgin olive oil

soy sauce

Worcestershire sauce

garlic

freshly ground black pepper

kosher salt

smoked paprika

fresh thyme leaves (or 1/2 tsp dried thyme)

unsalted butter (optional, for finishing)

Place saffron threads in a small bowl with 2 tablespoons hot water; let steep while you prepare other ingredients.

prepare saffron

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and butter and warm until butter is melted and oil shimmers.

Add the diced onion, sliced fennel, and leeks. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Reduce heat if vegetables begin to brown.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Stir in the tomato paste and cook 1–2 minutes to remove raw edge, then add the chopped tomatoes (or crushed tomatoes) and stir to combine, cooking 3–4 minutes to meld flavors.

Pour in the white wine, increase heat to medium-high, and simmer 3–4 minutes to reduce slightly and burn off alcohol.

Add the fish stock (or clam juice), bay leaves, thyme sprigs, orange zest, steeped saffron with its soaking liquid, salt, pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer for 15 minutes to let flavors marry.

After simmering, taste and adjust seasoning with salt and pepper as needed. Remove thyme sprigs and bay leaves before serving the broth over seafood in subsequent steps.

While the broth simmers, clean and prepare seafood: scrub clams and mussels, debeard mussels, peel and devein shrimp, cut fish into bite-sized pieces, and pat scallops dry. If using calamari, slice into rings and pat dry.

Raise heat under broth to medium-high until it comes to a lively simmer but not a hard boil.

Add clams and mussels to the simmering broth first. Cover the pot and cook 4–6 minutes, until most shells have opened. Use a slotted spoon to transfer opened shellfish to a bowl; discard any that remain tightly closed after cooking.

Return the pot to medium heat. Add the firm white fish pieces and simmer gently 3–4 minutes.

Add shrimp, scallops, and calamari (if using) and simmer 2–3 minutes more, until shrimp are pink and opaque, scallops are firm, and calamari is tender. Do not overcook — seafood should be just done.

Stir in the reserved cooked clams and mussels to warm them through for about 1 minute. Adjust seasoning again if needed.

Turn off heat. Remove and discard any thyme stems or bay leaves that remain.

Ladle the bouillabaisse into warmed bowls, ensuring an even mix of broth and seafood in each portion.

Scatter chopped parsley and fennel fronds over each bowl, add a lemon wedge on the side and offer rouille or garlic aioli alongside toasted bread slices for spreading on the bread and dipping into the broth.

Serve immediately while hot. Leftover broth can be strained and refrigerated for up to 2 days; cooked seafood is best eaten the same day.

unsalted butter

yellow onion, finely diced

fennel bulb, thinly sliced (fronds reserved)

leeks, white and pale green parts, thinly sliced and rinsed

ripe tomatoes, peeled, seeded and chopped OR canned crushed tomatoes

tomato paste

dry white wine

fish stock or clam juice

bay leaves

fresh thyme sprigs

saffron threads

orange zest (strip from 1 orange)

crushed red pepper flakes (optional)

clams (littlenecks or Manila), scrubbed

mussels, debearded and scrubbed

large shrimp, peeled and deveined (tails on optional)

firm white fish (cod, halibut or sea bass), cut into 1- to 2-inch chunks

sea scallops, side muscles removed

calamari rings (optional)

romano or baguette, sliced for serving

fresh fennel fronds, chopped

rouille or garlic aioli (store-bought or homemade)

Preheat the oven to 375°F (190°C). Lightly butter or oil a 9x9-inch (or equivalent) baking dish.

If shrimp are large, cut into 1-inch pieces to match the fish. Pat all seafood dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Place the seafood in a bowl, toss gently with lemon juice and lemon zest, and set aside while you prepare the sauce (this allows flavors to marry without overcooking).

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the diced onion, celery, and carrot and sauté until softened and translucent, about 6–8 minutes.

Add the minced garlic and thyme and cook 30–45 seconds until fragrant, stirring so garlic does not brown. Stir in the chopped parsley and cook 15 seconds more.

Reduce heat to medium-low. Sprinkle the 3 tablespoons of flour over the softened vegetables and cook, stirring constantly, 1–2 minutes to cook the raw flour taste (do not let it brown).

Gradually whisk in the 1/2 cup white wine, scraping up any brown bits, and let it reduce by half, about 1–2 minutes.

Slowly whisk in the 1 cup stock, 3/4 cup milk, and 1/4 cup half-and-half or cream. Increase heat to medium and bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes.

Stir in the Dijon mustard, Worcestershire sauce, Old Bay, remaining 3/4 tsp kosher salt (adjust to taste), 1/2 tsp black pepper, and the remaining lemon zest if desired. Taste and adjust seasoning. If sauce is too thick, stir in up to 2 tablespoons more stock or milk.

Remove the sauce from heat. If using shredded cheese, stir in 1/2 cup shredded Gruyère or cheddar now until melted and incorporated.

Gently fold the prepared shrimp, fish pieces, scallops, and crab meat into the warm sauce until evenly distributed. Be careful not to break up the crab lumps.

Transfer the seafood mixture to the prepared baking dish and spread into an even layer.

In a small bowl, combine the panko, grated Parmesan, and the 2 tablespoons melted butter. Toss until the crumbs are evenly moistened and clump slightly. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Place the casserole in the preheated oven and bake until the top is golden and bubbling around the edges and the internal temperature of the seafood reaches 145°F (63°C), about 20–25 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

For a deeper golden crust, broil on high for 1–2 minutes at the end — watch closely to prevent burning.

Remove the casserole from the oven and let rest 5–7 minutes. Sprinkle chopped chives or extra parsley over the top before serving.

Serve warm with lemon wedges on the side and optional crusty bread or steamed rice.

raw shrimp, peeled and deveined

cod or firm white fish fillets, cut into 1-inch pieces

bay scallops (or chopped sea scallops)

lump crab meat, picked over for shells

celery stalks, finely diced

carrot, finely diced

fresh thyme leaves (or 1 tsp dried)

all-purpose flour

dry white wine (or seafood stock)

low-sodium chicken or seafood stock

whole milk

half-and-half or heavy cream

Old Bay seasoning (or seafood seasoning)

melted butter

shredded Gruyère or cheddar (optional)

chopped chives or extra parsley for garnish

Soften butter if not already soft. In a small bowl, combine the softened butter with black pepper and garlic powder (if using). Spread about 3/4 tablespoon of the seasoned butter evenly on one side of each bread slice. If using mayonnaise instead of butter, spread about 1/2 tablespoon mayonnaise on each slice’s outside surface. The butter/mayonnaise side will be the exterior that contacts the pan for a golden crust.

Prepare bread and butter

Place two bread slices buttered-side down on a cutting board. Spread Dijon mustard (if using) on the unbuttered interior side of each slice. Divide the cheddar cheese evenly between the two sandwiches (about 3/4 cup per sandwich). If using gruyère or Swiss, sprinkle roughly 1/4 cup on each to mix with the cheddar for better melt and flavor. Close each sandwich with the remaining bread slice, buttered-side up.

Assemble sandwiches

Heat a heavy skillet or nonstick pan over medium-low to medium heat. The low-moderate heat lets the cheese melt before the bread over-browns. Place one or two assembled sandwiches in the pan, depending on size and pan capacity, buttered side down. Cook for 3–4 minutes without pressing, until the bottom is deep golden brown. Using a spatula, carefully flip the sandwich and cook the second side 2.5–4 minutes, pressing gently with the spatula to encourage contact and even toasting. If after flipping the cheese is not fully melted, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Heat pan and cook

Remove sandwiches to a cutting board and let rest 1 minute to set (this prevents cheese from running out). Slice each sandwich diagonally with a sharp knife. Serve immediately while warm and gooey.

Rest and slice

For crisper crust, use a small amount of neutral oil with butter. Add fillings like thin tomato slices, cooked bacon, caramelized onions, or sliced ham—add 2–3 minutes of cook time if fillings are cool. For extra even melting, grate cheeses rather than using thick slices. Adjust seasoning to taste.

Tap Atlantic Blueberry Lit

Baked Haddock

Grilled Flat Iron Steak

Seafood Bouillabaise/stew

Seafood Casserole

Grilled Cheese

Blt

Tuna Melt

Maine Red Hot Dog

Cheeseburger

Rueben

Crab Cakes

Grilled Chicken Sandwich

Grilled Haddock Sandwich

Lobster Mac N' Cheese

Dinner Salad

Mussels

Grilled Cauliflower

Crab Stuffed Mushrooms

Half Dozen

Ceviche

Shrimp/lobster Cocktail

Skewers

Baker's Dozen