Eggplant slices coated with Italian breadcrumbs & pan-fried, topped with marinara sauce, Parmigiano & provolone cheeses, & served with pasta

EGGPLANT PARMESAN

Our famous vodka tomato cream tossed with pasta & your choice of protein

VODKA TOMATO CREAM PASTA

Classic Alfredo sauce tossed with pasta & your choice of protein - MUST HAVE 48 HOUR NOTICE

ALFREDO PASTA

Spinach, tomatoes, feta cheese, red onions, candied pecans and balsamic vinaigrette

CELEBRATION

Jumbo lump crabmeat in a cream soup with white corn

CORN & CRAB BISQUE

Jumbo Gulf shrimp blended with fresh butternut squash and spices

BUTTERNUT SQUASH & SHRIMP BISQUE

Jumbo lump crabmeat with heavy cream and melted Italian cheeses served with crostini

HOT CRAB DIP

PROSCIUTTO WRAPPED ASPARAGUS

Savory cheesecake with baked jumbo lump crabmeat and a medley of Italian cheeses

MINI CRABMEAT CHEESECAKE

Fresh spinach and artichoke blended with cheeses and served with crostinis

SPINACH & ARTICHOKE DIP

CAPRESE SKEWERS

Artichoke hearts, bread crumbs, parmesan cheese, garlic and olive oil rolled together

ARTICHOKE TRUFFLES

Soft, Aromatic - Blueberry, Florals, Mint Foam

AMORE FIZZ

Bright, Refreshing - Pomegranate, Ginger, Candied Ginger

SALUTE TONIC

Knob Creek, Chambord, Pomegranate Juice, Tres Agave, Lemon Juice, Angostura Bitters

LIQUID LUST

Bloody Shiraz Gin, Crème De Violette, Lemon Juice, Maraschino Liquor, Simple Syrup

AVIATOR

Mint Leaves, Flor De Cana 18, Fresh Lime Juice, Simple Syrup

THE VINTAGE

Creamy crab stock, jumbo lump blue crab, sweet white corn

CRAB AND CORN BISQUE

FRESH BREWED MELLO JOY COFFEE

LAVAZZA CAPPUCCINO

LAVAZZA ESPRESSO

CHEF'S FEATURE PIZZA

Graham cracker Crust, Meyer Lemon Custard, Toasted Meringue, Candied Pecans

MEYER LEMON ICE BOX PIE

Pepperoni, Italian sausage, prosciutto, mushrooms, onions, bell peppers, black olives, provolone & mozzarella, marinara

SUPREMA PIZZA

Trim the ends of the eggplants and slice into 1/2-inch rounds (about 16–18 slices from 2 large eggplants). Lay slices in a single layer on a baking sheet or large colander. Sprinkle both sides generously with 2 tablespoons salt and let sweat for 30 minutes to remove bitterness and excess moisture. After 30 minutes, rinse slices under cold water to remove salt, then pat very dry with paper towels.

Prepare eggplant

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 1 cup whole milk until smooth. In a third shallow bowl, combine the 2 cups Italian breadcrumbs, 1 cup grated Parmigiano, 1 tsp Italian seasoning, 1 tsp garlic powder and 1 tsp freshly ground black pepper. Mix well.

Set up dredging stations

Working in batches, lightly dust each eggplant slice with flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to fully coat both sides. Place coated slices on a rack or tray while you heat the oil.

Dredge eggplant

Pour about 1 cup vegetable oil into a large heavy skillet (cast iron preferred) and heat over medium-high until shimmering and a breadcrumb sizzles when dropped in (about 350°F if using a thermometer). Fry the coated eggplant in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Transfer fried slices to a paper towel-lined baking sheet to drain. If oil gets dark or the temperature drops, wipe out and refresh oil as needed.

Pan-fry eggplant

While eggplant is sweating or frying, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves at the end and remove from heat. Taste and adjust salt.

Make marinara sauce

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 12 oz dried spaghetti or linguine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

Preheat oven and cook pasta

In a 9x13-inch baking dish, spread about 1/2 cup marinara sauce to coat the bottom. Arrange a single layer of fried eggplant slices to cover the bottom of the dish. Spoon 1 to 1 1/2 cups marinara over the eggplant, then top with half of the provolone slices (or shredded provolone) and sprinkle with 1/4 cup grated Parmigiano. Repeat with another layer of eggplant, 1 to 1 1/2 cups sauce, remaining provolone and remaining 1/4 cup Parmigiano. Finish with an even layer of sauce and a light sprinkle of the remaining Parmigiano (about 2 tablespoons) so cheese browns evenly.

Assemble eggplant parmesan

Cover the baking dish loosely with foil and bake in the preheated 375°F oven for 15 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and edges are bubbling and golden. For a browned top, place under broiler 1–2 minutes—watch closely to prevent burning.

Bake until bubbly

If desired, toss the drained pasta with 1–2 tablespoons olive oil, a splash of reserved pasta water to loosen, and a few spoonfuls of marinara to coat. Serve a portion of pasta on each plate, top with 1–2 slices or a generous portion of baked eggplant Parmesan. Garnish with chopped parsley and extra grated Parmigiano-Reggiano. Serve immediately.

Finish pasta and plate

large eggplants

salt (for sweating eggplant)

all-purpose flour

large eggs

whole milk

Italian breadcrumbs (finely ground)

freshly grated Parmigiano-Reggiano

dried Italian seasoning

garlic powder

freshly ground black pepper

vegetable oil (for frying)

extra-virgin olive oil

yellow onion, finely chopped

garlic cloves, minced

crushed San Marzano tomatoes (canned)

tomato paste

dried oregano

red pepper flakes (optional)

salt

fresh basil leaves, torn

provolone cheese slices (or shredded provolone)

additional grated Parmigiano-Reggiano (for topping)

dried spaghetti or linguine

pasta cooking water (reserved)

fresh parsley, chopped (for garnish)

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried penne or rigatoni and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

When sauce is ready and pasta added, toss vigorously with reserved pasta water a little at a time until sauce coats pasta smoothly. Stir in 1 cup grated Parmesan and 1 tablespoon olive oil. Adjust seasoning with salt and freshly ground black pepper to taste. Plate and garnish with chiffonade basil leaves and extra Parmesan.

Finish and serve

In a large skillet or sauté pan over medium heat, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter until butter melts. Add 1 finely diced small yellow onion and a pinch of salt; sweat until translucent, about 5–7 minutes. Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes, cook 30–45 seconds until fragrant.

Sweat aromatics

Stir in 3 tablespoons tomato paste and cook, stirring, 2–3 minutes until it darkens slightly (this removes raw tomato flavor). Carefully add 1 tablespoon vodka to deglaze the pan; let it bubble and cook off alcohol for about 1–2 minutes.

Build tomato base

Add one 28 oz can crushed tomatoes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar (if using). Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally.

Add tomatoes & simmer

Lower heat to medium-low. Stir in 3 tablespoons heavy cream and 1 cup whole milk gradually, stirring until the sauce is smooth and slightly thickened. Simmer 3–5 minutes more—do not boil vigorously after adding dairy. Taste and adjust seasoning.

Finish with cream

Season 12 oz chicken breast with salt and pepper. Grill or sear in a hot skillet with 1 tablespoon olive oil until internal temperature reaches 165°F (about 5–6 minutes per side depending on thickness). Let rest 5 minutes, slice, and add to sauce at the end to warm through.

Grilled chicken

Pat 12 oz shrimp dry and season with salt and pepper. Sear in a hot skillet with 1 tablespoon olive oil for 1–2 minutes per side until pink and opaque. Remove shrimp and add back to sauce just before tossing with pasta so they don't overcook.

Shrimp

Cook 12 oz Italian sausage in a skillet over medium heat until browned and cooked through, 6–8 minutes. Slice or crumble and stir into the sauce to combine and warm through.

Italian sausage

Press extra-firm tofu to remove moisture, cut into 1" cubes, toss with a pinch of salt and 1 teaspoon oil, then pan-fry in a hot skillet until golden on all sides (6–8 minutes). Fold into sauce and simmer 1–2 minutes to meld flavors.

Tofu (vegetarian)

dried penne or rigatoni

reserved pasta cooking water

fresh basil leaves (chiffonade) for garnish

freshly grated Parmesan

extra-virgin olive oil (finish)

salt (for pasta water)

unsalted butter

yellow onion (small), finely diced

crushed red pepper flakes

vodka

canned crushed tomatoes

heavy cream

whole milk (or additional cream for richer sauce)

granulated sugar (optional, to balance acidity)

grilled chicken breast, sliced

shrimp, peeled & deveined (medium)

Italian sausage, cooked and sliced

tofu, extra-firm, pressed and cubed

Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil (optional).

Prepare pasta water

Add 1 lb dry fettuccine to boiling water and cook until al dente according to package directions (usually 8–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a little olive oil if not assembling immediately.

While pasta cooks, season 1 lb chosen protein with 1 tsp salt and 1 tsp pepper. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat. For chicken: cook breasts (pounded to even thickness if necessary) 5–7 minutes per side until internal temp 165°F, then slice. For shrimp: cook 2–3 minutes per side until opaque. For mushrooms: sauté 6–8 minutes until browned and tender. Remove from skillet and keep warm.

Cook protein

In a medium saucepan or large skillet over low–medium heat, melt 1 cup (16 tablespoons) unsalted butter. Add the 3 cloves minced garlic and cook gently 30–45 seconds until fragrant, taking care not to brown the garlic.

Start the sauce

Stir in 2 teaspoons all-purpose flour and cook for 30 seconds, stirring constantly. This helps slightly stabilize the sauce. Slowly whisk in 1 cup whole milk until smooth.

Lightly thicken

Whisk in 1 cup heavy cream. Increase heat slightly to bring the mixture to a gentle simmer (do not boil). Simmer 3–5 minutes, stirring often, until the mixture slightly thickens.

Add cream and reduce

Reduce heat to low. Remove from direct heat and gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano, a handful at a time, until the cheese is fully melted and the sauce is silky. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Finish with cheese

Season the sauce with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 1 teaspoon fresh lemon juice if using, and 2 tablespoons chopped fresh parsley (keep a small amount for garnish). Taste and adjust salt/pepper as needed.

Season and brighten

Add the drained pasta to the skillet or saucepan with the Alfredo sauce. Toss gently over low heat for 1–2 minutes to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the pasta (use up to the reserved 1 cup but usually 2–4 tablespoons is enough).

Combine pasta and sauce

Fold in the cooked protein (sliced chicken, shrimp, or mushrooms) and warm through 1–2 minutes. Plate immediately and garnish with remaining chopped parsley and an extra sprinkle of grated Parmesan and freshly ground black pepper.

Add protein and serve

dry fettuccine (or pasta of choice)

salt for pasta water

olive oil (for boiling water, optional)

protein: grilled chicken breast, shrimp, or sautéed mushrooms (choose one)

salt for seasoning protein

black pepper for seasoning protein

unsalted butter for cooking protein

garlic, minced

freshly grated Parmigiano-Reggiano (or Parmesan)

fresh lemon juice (optional, to brighten)

Rinse the baby spinach thoroughly in cold water, spin or pat dry, and place into a large salad bowl. Rinse the cherry tomatoes, pat dry, and halve them. Add the halved tomatoes to the bowl with the spinach.

Prepare spinach and tomatoes

Peel the red onion and cut it in half. Slice one half very thinly into half-moons (about 1/8 inch thick). If you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add the sliced red onion to the bowl.

Slice onion

Crumble the feta cheese if needed and add to the bowl, gently tossing the spinach, tomatoes, onion, and feta together to combine. Keep chilled until ready to serve.

Add feta

Line a small baking sheet or plate with parchment paper. In a medium nonstick skillet over medium heat, melt the butter. Add the pecan halves and toss to coat in the butter for about 30 seconds.

Sprinkle the granulated sugar and sea salt over the pecans. Continue to cook, stirring or tossing frequently, until the sugar melts and coats the pecans and becomes glossy, about 3–4 minutes. Watch carefully to avoid burning.

Transfer the candied pecans to the prepared parchment in a single layer and let cool completely (about 10–15 minutes). Once cool, break any large clusters apart. Reserve until assembling the salad.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until smooth.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or honey as desired. Refrigerate if not using immediately; whisk again before using.

Just before serving, drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed to taste (reserve any extra dressing for serving).

Scatter the candied pecans over the salad. Give a final gentle toss, then transfer to a serving platter or individual plates. Serve immediately so the pecans remain crisp.

Optional: Provide extra crumbled feta and vinaigrette on the side for guests who want more.

fresh baby spinach

cherry tomatoes

red onion

crumbled feta cheese

pecan halves

granulated sugar

fine sea salt

balsamic vinegar

Dijon mustard

honey

garlic (minced)

In a 4–5 quart heavy pot, melt 3 tablespoons unsalted butter over medium heat. Add the diced onion, celery and sliced leek. Cook gently, stirring occasionally, until softened and translucent, about 6–8 minutes — do not brown.

Add the fresh white corn kernels, minced garlic and thyme to the softened vegetables. Cook, stirring, 3–4 minutes until the corn is fragrant and begins to release juices.

Add corn and aromatics

Sprinkle 3 tablespoons of all-purpose flour over the vegetable mixture and stir constantly for 1–2 minutes to cook the flour and remove the raw taste, coating the vegetables evenly.

Make roux

Pour in 1 cup dry white wine while stirring to deglaze the pot, scraping any bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Then add 3 cups low-sodium chicken or seafood stock, bring to a gentle simmer and let cook 10 minutes to meld flavors and slightly thicken.

Deglaze and simmer

For a silky bisque, use an immersion blender and purée about half of the soup directly in the pot until smooth but still retaining some corn texture (or transfer half in batches to a countertop blender and purée, then return). This step creates body while keeping some whole corn pieces.

Blend for texture (optional)

Reduce heat to low and stir in 2 cups half-and-half and 1 cup heavy cream. Warm gently; do not boil after adding dairy to prevent curdling. Heat until just steaming, about 3–5 minutes.

Add dairy

Stir in 1/4 cup drained tomato concassé (or diced tomatoes) and 1 teaspoon Old Bay seasoning. Taste and adjust seasoning with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Keep soup at a gentle warm (not boiling) simmer.

Season and finish

Gently fold in the 10 ounces of jumbo lump crabmeat, being careful not to break the lumps. Heat through for 2–3 minutes just until the crab is warmed. If using, whisk in 1 tablespoon cold butter off heat for extra sheen and richness.

Add crab

Ladle the bisque into warmed bowls, garnish with 2 tablespoons chopped fresh chives and an additional pinch of cracked black pepper. Serve immediately with crusty bread.

Eggplant Parmesan

Vodka Tomato Cream Pasta

Alfredo Pasta

Celebration

Corn & Crab Bisque

Butternut Squash & Shrimp Bisque

Hot Crab Dip

Prosciutto Wrapped Asparagus

Mini Crabmeat Cheesecake

Spinach & Artichoke Dip

Caprese Skewers

Artichoke Truffles

Amore Fizz

Salute Tonic

Liquid Lust

Aviator

The Vintage

Crab And Corn Bisque

Fresh Brewed Mello Joy Coffee

Lavazza Cappuccino

Lavazza Espresso

Chef's Feature Pizza

Meyer Lemon Ice Box Pie

Suprema Pizza