Flashed fried New England cod, housemade tartar sauce, lettuce & tomato on a grilled bun

Crispy Fish Sandwich

Cooked to order on a brioche bun with lettuce, tomato, onion & pickle

1/3 Pound Ramp Room Burger*

With spicy Bayou BBQ sauce, pepperjack cheese, served on a house baked bun

Bayou Chicken Sandwich

Maine lobster, Gulf shrimp, diced tomatoes, saffron cream & tomato-basil fettuccine

Lobster & Shrimp Fettuccine

Half moons of cheese filled pasta with grilled chicken & tomato cream

Tortellini & Grilled Chicken a la Créme

With blackened chicken, garden greens, bleu cheese

306 Salad

Crabcake Appetizer

Ask your carry out consultant about today's soup selection

Soup Du Jour

Crisp romaine, butter croutons & freshly grated parmesan cheese

Caesar Salad

Creamy Cole Slaw

Black forest ham, pepperoni, mushrooms, onions, green peppers & cheese cream sauce

House Special

Lake Superior Whitefish

Parmesan Encrusted Chicken

Chargrilled with dijon cream sauce. Add Grilled Chicken $4 or Gulf Shrimp $4.50

Chicken Dijon

Linguine Marinara

3/4 of a slab with lyonnaise potatoes & crunchy garlic toast

Spice Rubbed Baby Back Ribs

Jumbo lump crabmeat stuffing, lobster cream & rice pilaf

Maryland Chicken

With garlic, white wine, artichoke hearts, sliced mushrooms, tomatoes & fresh herbs, served with buttered mashed potatoes

Panroasted Chicken

Blackened Mahi

Kruser Fish Tacos (3)

Kruser Fish Tacos (2)

Linguine Marinara &

Martha's Vineyard Salad &

Charley's Chowder &

Pat cod fillets dry with paper towels. Cut into 4 sandwich-sized pieces (about 4 ounces each). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper and squeeze the juice of half a lemon over the fillets; set aside to rest 5 minutes while you prepare the breading.

Prepare fish

In one shallow bowl combine the flour, baking powder, and 1/2 tsp salt. In a second bowl whisk the egg into the buttermilk until smooth. In a third shallow bowl combine cornmeal and panko breadcrumbs. Place the bowls in order: flour, buttermilk-egg, crumbs.

Set up breading stations

Dredge each fillet first in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, allowing excess to drip off, and finally press into the cornmeal-panko mixture to coat evenly. Place breaded fillets on a wire rack for 5 minutes to set.

Bread the fish

Pour vegetable oil into a 10–12 inch skillet so it reaches about 1/4 inch depth and heat over medium-high until shimmering and around 350°F (if using a thermometer). Carefully place 2 fillets in the oil (don’t overcrowd). Fry 2–3 minutes per side until golden brown and the internal temperature reaches 145°F and crust is crisp. If oil smokes, reduce heat slightly. Transfer cooked fillets to a paper-towel-lined plate and keep warm in a 200°F oven while you cook remaining fillets.

Flash-fry the fillets

While fillets rest, combine mayonnaise, minced dill pickle, chopped capers, chopped parsley, Dijon mustard, lemon juice, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth, taste and adjust seasoning. Refrigerate until ready to assemble. Makes about 1/2 cup.

Slice buns and spread softened butter on cut sides. Heat a clean skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes. Lightly season tomato slices with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Prep buns and tomato

Spread about 1 to 1 1/2 tablespoons of tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, add one crispy cod fillet, top with 2–3 tomato slices, and finish with another small spoonful of tartar sauce on the top bun if desired. Serve immediately while fish is hot and crisp.

Assemble sandwiches

fresh New England cod fillets (skinless)

all-purpose flour

fine cornmeal

panko breadcrumbs

large egg

buttermilk

baking powder

kosher salt

freshly ground black pepper

vegetable oil (for flashing/frying)

lemon

mayonnaise

dill pickle, finely minced

capers, rinsed and chopped

fresh parsley, finely chopped

Dijon mustard

fresh lemon juice

lemon zest

salt

black pepper

burger or brioche buns

unsalted butter, softened

romaine or butter lettuce leaves

ripe tomato, sliced 1/4-inch

kosher salt (for tomato)

freshly ground black pepper (for tomato)

Gently shape 1/3 lb (approximately 0.333 lb) of ground beef into a loose patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Do not overwork the meat. Create a shallow dimple in the center with your thumb to help the patty cook evenly. Season both sides with kosher salt and freshly ground black pepper.

Forming and seasoning

Heat a heavy skillet or flat top over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon unsalted butter to the pan and let it foam. Place the patty in the skillet and cook to desired doneness: for medium-rare cook about 3 minutes on the first side, flip and cook 2–3 minutes on the second side; for medium cook 3–4 minutes per side; for well done cook 5 minutes per side. If using cheese, add the cheese slice 30–60 seconds before the patty finishes and cover briefly to melt. Remove patty and rest on a plate for 1–2 minutes.

Cooking

Split the brioche bun. Spread 1/2 tablespoon softened butter on the cut sides of the bun and toast face-down in the same skillet (or a separate pan) until golden and lightly crisp, about 1–2 minutes. Remove and set on a plate. On the bottom bun, spread 1 tablespoon mayonnaise and 1/2 teaspoon yellow mustard (or mix together and spread on both tops and bottoms as preferred).

While the patty rests, prepare the vegetables. Rinse and pat dry the lettuce leaf. Use two slices of tomato and three thin slices of red onion. Layer the bottom bun (already spread with mayo/mustard) with the lettuce leaf, then place the rested patty on top. Add tomato slices, onion slices, and 3 dill pickle slices on top of the patty.

If using optional ramp butter or aioli, spread 1 teaspoon on the inside of the top bun. Place the top bun over the stack. Serve immediately with pickles or fries on the side. If a guest requests a specific doneness, adjust cooking time accordingly and note that this recipe is for a single 1/3 lb burger cooked to order.

ground beef (80/20)

unsalted butter (for cooking, optional)

brioche hamburger bun

yellow mustard

butter (softened, for toasting)

iceberg or romaine lettuce leaves (trimmed, large)

ripe tomato

red onion

dill pickle slices

cheddar or American cheese slice

ramp butter or ramp aioli (if available)

Trim chicken breasts of excess fat. If very thick, butterfly or pound to an even 3/4-inch thickness for even cooking.

Prepare chicken

Season both sides of each chicken breast with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Set up a dredging station: place the 1/2 cup flour in one shallow bowl; whisk the egg with 1/4 cup buttermilk in a second bowl. Dip each seasoned breast into the egg mixture, letting excess drip off, then lightly coat with flour, pressing to adhere. Shake off excess flour.

Season and dredge

Pour about 1/2 to 1 cup vegetable oil into a large skillet to reach roughly 1/4-inch depth; heat over medium-high until oil registers 350°F (or a small piece of bread sizzles and browns in ~30 seconds). Add the chicken breasts and fry 3-4 minutes per side, adjusting time until golden brown and internal temperature reaches 165°F. If the pan is crowded, fry in batches. Transfer cooked chicken to a wire rack set over a baking sheet and tent loosely with foil.

Fry chicken

While chicken is resting, lay a pepper jack slice on each breast. To melt, place the rack with chicken in a preheated 350°F oven for 2-3 minutes, or cover skillet and let residual heat melt the cheese.

Melt cheese

Spread softened butter on cut sides of the house buns. Toast in a hot skillet or under broiler until golden, about 1-2 minutes, watching closely so they do not burn.

Toast buns

Combine the 1/2 cup ketchup, 2 tbs dark brown sugar, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp minced garlic, 1 tbs butter, 2 tbs water, 1/4 tsp salt and 1/8 tsp black pepper in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar and melt butter. Reduce heat to low and simmer 4–6 minutes until slightly thickened and glossy. Taste and adjust heat (more hot sauce or cayenne) or sweetness if desired. Keep warm until assembly.

When chicken is finished, brush a generous 1–2 tablespoons of Bayou BBQ sauce onto the cheese-topped side of each breast so the sauce slightly soaks into the cheese and crust.

In a small bowl combine 1 cup shredded cabbage and 1/4 cup shredded carrot. Whisk together 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss dressing with cabbage and carrot until evenly coated. Let rest 5–10 minutes to slightly pickle and meld flavors. Taste and adjust seasoning.

Place bottom bun on a plate. Spoon 1 tablespoon of Bayou BBQ sauce on the bottom bun (optional to spread thin). Place the pepper jack–topped chicken breast on the bun. Add a generous spoonful (about 2–3 tbs) of pickled slaw on top of the chicken for crunch and tang. Drizzle another 1 tablespoon of Bayou BBQ sauce over the slaw or top of chicken for extra heat.

Close with the toasted top bun. Serve immediately with extra sauce on the side for dipping.

boneless skinless chicken breasts

garlic powder

smoked paprika

vegetable oil (for frying)

pepper jack cheese slices

house baked buns (or brioche buns)

butter (softened, for toasting buns)

ketchup

dark brown sugar

apple cider vinegar

Worcestershire sauce

hot sauce (preferably Louisiana style)

cayenne pepper

minced garlic

unsalted butter

water

shredded green cabbage

shredded carrot

sugar

Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon coarse salt. Add fettuccine and cook until al dente according to package directions (usually 8–10 minutes for dried; 2–4 minutes for fresh). Reserve 1 cup pasta cooking water, then drain pasta and toss immediately with 1 teaspoon olive oil to prevent sticking. Keep warm.

Place saffron threads in a small bowl and pour 2 tablespoons warm water over them. Let sit for 5–10 minutes to release color and aroma.

Bloom saffron

In a large sauté pan over medium heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter has melted and foams, add the minced shallot and cook gently 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until aromatic.

Stir in the tomato paste and cook 30–45 seconds to caramelize slightly. Add the drained diced tomatoes and 1 tablespoon white wine (or seafood stock). Simmer 4–5 minutes, breaking down tomatoes with the back of a spoon, until mixture thickens slightly.

Pour in the heavy cream, then add the saffron with its soaking liquid. Stir to combine, bring to a gentle simmer, and cook 3–4 minutes until the sauce is fragrant and slightly reduced. Taste and add 1 teaspoon sugar if the tomatoes taste too acidic. Season with salt and freshly ground black pepper to taste. Keep sauce on very low heat while preparing seafood.

Pat shrimp dry with paper towels and season lightly with salt and pepper. In a separate large skillet over medium-high heat, add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When hot and foaming, add shrimp in a single layer and sear 1–1½ minutes per side until just opaque and pink. Remove shrimp to a plate and keep warm.

Add the lobster meat to the same skillet just to warm through: add a small knob of butter or a splash of olive oil if needed and warm lobster 30–45 seconds, just enough to heat through without overcooking. Add 1 teaspoon fresh lemon juice, then remove and keep warm with the shrimp.

Reserve any juices from the skillet and add them to the sauce if desired for extra flavor.

Bring the sauce back to a gentle simmer. Add the drained fettuccine to the sauce along with ¼–½ cup reserved pasta cooking water as needed to loosen and emulsify the sauce so it coats the noodles. Toss gently for 1–2 minutes to allow pasta to absorb flavors.

Gently fold in the warm shrimp and lobster pieces, distributing evenly. Cook together 1 additional minute to marry flavors—avoid prolonged cooking to keep seafood tender. Taste and adjust seasoning with salt and pepper.

Remove pan from heat and stir in half of the chopped basil and the grated cheese. If using diced cherry tomatoes, fold them in now for freshness.

Plate the fettuccine, top with the remaining basil chiffonade, an extra drizzle of olive oil if desired, and a grind of black pepper. Serve immediately with lemon wedges on the side.

fettuccine (dried or fresh)

coarse salt (for pasta water)

olive oil (to toss pasta)

Maine lobster meat (cooked, claw & knuckle + tail, cut into bite-size pieces)

Gulf shrimp (peeled, deveined, tails off, medium, raw)

unsalted butter (for searing seafood)

olive oil (for searing seafood)

salt (to taste for seafood)

black pepper (freshly ground, to taste for seafood)

extra-virgin olive oil

shallot (small, finely minced)

garlic (cloves, finely minced)

diced tomatoes (canned, 14.5 oz can, drained slightly)

tomato paste

dry white wine (or seafood stock)

heavy cream

saffron threads

warm water (to bloom saffron)

granulated sugar (optional, to balance acidity)

black pepper (freshly ground)

fresh basil leaves (chiffonade)

diced cherry tomatoes (optional, for brightness)

grated Parmesan or Pecorino Romano

lemon wedges (for serving)

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside, keeping warm.

Cook tortellini

While the water heats, pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Preheat a grill or grill pan to medium-high (about 400°F/200°C). Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Prepare and grill chicken

In a large skillet set over medium heat, melt 2 tablespoons butter. Add the minced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 1 cup crushed tomatoes and 1/2 cup chicken broth, scraping any brown bits from the pan. Bring the mixture to a gentle simmer.

Reduce heat to low and stir in 3 tablespoons heavy cream and 1/2 cup grated Parmesan. Add 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if using. Simmer gently 2–3 minutes until sauce is slightly thickened. Taste and season with salt and freshly ground black pepper as needed.

If the sauce seems too thick, add up to 1/4–1/2 cup reserved pasta cooking water a few tablespoons at a time to loosen to desired consistency.

Add the drained tortellini and sliced grilled chicken to the skillet with the tomato cream sauce. Gently toss to combine and heat through 1–2 minutes so flavors meld and the pasta and chicken are warmed.

Plate the tortellini and chicken. Sprinkle with the remaining 2 tablespoons grated Parmesan if desired, garnish with chiffonaded basil or chopped parsley, and finish with a light drizzle of extra-virgin olive oil. Serve immediately.

cheese tortellini (fresh or refrigerated)

olive oil (for chicken)

kosher salt (for chicken)

black pepper (freshly ground, for chicken)

garlic powder (for chicken)

yellow onion (small, minced)

garlic cloves (minced)

crushed tomatoes (canned)

chicken broth (low sodium)

parmesan cheese (freshly grated)

dried Italian seasoning

red pepper flakes (optional)

salt (to taste, for sauce)

black pepper (freshly ground, to taste, for sauce)

fresh basil (chiffonade) or parsley

extra-virgin olive oil (optional drizzle)

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound them to an even thickness of about 3/4 inch so they cook evenly. Rub each breast with 1/2 tablespoon olive oil.

Prepare and season

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Sprinkle the spice mix evenly over both sides of the chicken and press lightly so it adheres.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a thin film of oil or a neutral oil and place chicken in the pan. Cook without moving 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). If the crust is forming too quickly, lower heat slightly.

Optional: during the last minute add 1 teaspoon unsalted butter to the pan and spoon melted butter over the chicken for sheen and flavor. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly on the bias.

In a bowl whisk together mayonnaise, buttermilk, sour cream (or Greek yogurt), lemon juice, Dijon mustard, honey, Worcestershire sauce and minced garlic until smooth.

Season with salt and black pepper to taste. If you prefer a thinner dressing, add additional buttermilk 1 tablespoon at a time until desired consistency is reached. Chill in refrigerator while finishing other components (at least 10 minutes).

Prepare vegetables: halve cherry tomatoes, thinly slice cucumber into rounds (or half-moons), and slice red onion into thin rings. If using avocado, slice just before assembly to avoid browning. Toast nuts in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant; let cool.