Golden fried Mahi with house – made pickles, pico de gallo, & our Alabama white sauce.

MAHI MAHI

STRAWBERRIES & CREAM MARTINI

Jumbo Lump crab meat, very little filler!

CRAB CAKE SANDWICH

Double smashed patties with tomato, cheese, pickles & mac sauce. Or get it Vegan! – no cheese, on sourdough bread.

SMASH BURGER

Marinated fried tofu with jicama slaw, & avocado mash.

TOFU

Savory Potato, Unthinkably Delicious! Fried potato and carrot smash with mango dipping sauce.

CURRY SPUD PUPPIES

Thick sunny bread with sliced bacon, burrata, chipotle aioli, arugula, salt & pepper on sourdough

SOUTH OF SOMEWHERE TOMATO SANDWICH

JUMBO CRAB CAKE SANDWICH

Single smashed patty with tomato, cheese, pickles & mac sauce on Brioche. Or get it Vegan! – no cheese, on sourdough bread.

IMPOSSIBLE BURGER SINGLE

A classic summer staple served solo, or with fries for 4

CORN DOG!

IMPOSSIBLE BURGER DOUBLE

Crispy hand – breaded chicken with hot – honey, pickles & chipotle aioli on brioche

FRIED CHICKEN SANDWICH

Single or Double smashed patty with tomato, cheese, pickles & mac sauce on Brioche. Or get it Vegan! – no cheese, on sourdough bread.

IMPOSSIBLE BURGER

Blackened shrimp, house – made pineapple slaw, queso fresco, Secret Sauce, and cilantro

BLACKENED SHRIMP

Hand – pulled pork shoulder, pickled red onion, verde sauce, cilantro

PORK CARNITAS

Always a coastal Caribbean favorite, breaded with real coconut and fried to a golden brown, served with our favorite secret sauce

Coconut Shrimp

House – made, flash fried, golden, gluten free, tossed in our sweet heat secret sauce 

SWEET HEAT CAULIFLOWER

Huge Bavarian soft pretzel, served with a sweet & savory mustard, and queso pico

GIANT SOFT PRETZEL

Grilled summer corn shucked off the cob, topped with hot Cheetos, queso fresco, cilantro, queso pico, chipotle aioli, and lime. Served over fresh corn tortilla chips. V, GF

STREET CORN NACHO STYLE

Marinated tofu ' feta ' and Dukkah, an Egyptian blend of nuts, seeds, and spices. and Everything Bagel seasoning

VEGAN TOAST

FLIP FOR COFFEE, COCKTAILS, DINNER & DESSERTS

Marinated tofu ' feta ' and Dukkah, an Egyptian blend of nuts, seeds, and spices.

SMKT VEGAN TOAST

SMKT JERK CHICKEN

Curried Maine lobster tail meat, sauteed & topped with seasonal fruit.

CURRIED LOBSTER

In a small saucepan, combine rice vinegar, water, sugar, kosher salt, and peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 2 minutes). Remove from heat.

Place sliced cucumber and red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the vegetables, pressing them down so they are submerged. Let cool to room temperature (about 20–30 minutes), then refrigerate for at least 30 minutes before serving. These keep up to 5 days refrigerated.

Combine diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Stir gently to combine. Taste and adjust salt or lime as needed. Chill until ready to use (can be made up to 2 hours ahead).

Whisk together mayonnaise, milk or buttermilk, apple cider vinegar, prepared horseradish, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth. Adjust thickness with additional milk a teaspoon at a time if you prefer a thinner sauce. Refrigerate at least 15 minutes to let flavors meld.

Pat mahi mahi fillets dry with paper towels. Cut into portions if necessary so you have four similar pieces (~4–6 oz each). Season both sides lightly with salt and pepper.

Set up a batter station: in a medium bowl whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. In a separate small bowl, lightly beat the egg and then whisk into the cold beer (or sparkling water) until combined.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and browns slowly.

Working one piece at a time, dust the fish lightly with a tablespoon of the dry flour mix (this helps the batter cling). Dip the fillet into the wet batter, let excess drip off for 5–10 seconds, then carefully lower into the hot oil. Do not overcrowd—fry in batches if needed.

Fry until golden brown and the interior reaches 145°F (about 3–5 minutes per side for 4–6 oz fillets depending on thickness). Use a slotted spoon or tongs to turn if necessary. Transfer cooked fish to a wire rack set over a baking sheet or paper towels to drain and keep warm.

Optional: squeeze a little lemon over the fried mahi right before assembly.

Warm taco shells or buns briefly in a skillet or oven (350°F for 3–5 minutes) if desired.

Place a small handful of shredded cabbage or slaw mix in each shell or bun. Top with a piece of fried mahi mahi.

Add 1–2 tablespoons of house-made pickles and 2 tablespoons of pico de gallo over the fish.

Drizzle about 1 tablespoon of Alabama white sauce over each portion (or serve extra on the side). Garnish with cilantro leaves and serve with lemon wedges.

Serve immediately while fish is hot and crispy.

mahi mahi fillets (skinless, 4–6 oz each)

all-purpose flour

cornstarch

baking powder

salt

black pepper

garlic powder

paprika

cold beer or sparkling water

large egg

vegetable oil (for frying)

lemon wedges

cucumber (thinly sliced)

red onion (thinly sliced)

rice vinegar

water

granulated sugar

kosher salt

black peppercorns

roma tomatoes (seeded and diced)

white onion (finely diced)

jalapeño (seeded and finely minced)

fresh cilantro (chopped)

fresh lime juice

mayonnaise

whole milk or buttermilk

apple cider vinegar

prepared horseradish

Dijon mustard

shredded green cabbage or slaw mix

soft taco shells or sandwich buns

fresh cilantro leaves (for garnish)

extra Alabama white sauce (for serving)

Wash, hull, and roughly chop the fresh strawberries. Place them in a blender or food processor with 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice. Puree until smooth, about 20–30 seconds.

Prepare puree

Strain the puree through a fine-mesh sieve into a small bowl to remove seeds for a silky texture, pressing with the back of a spoon. Yield should be about 2–3 tablespoons of strained puree; set aside. Reserve any extra for another drink or dessert.

Place a martini or coupe glass in the freezer 5–10 minutes before serving, or fill it with ice water while you prepare the cocktail.

Chill glass

In a cocktail shaker, add 2 ounces vanilla vodka, 1 ounce strawberry liqueur, 1 ounce heavy cream, and 1/2 ounce half-and-half (if using). Add 2 tablespoons of the strained strawberry puree. Fill the shaker with ice (about 1 cup).

Combine ingredients

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the cream is well emulsified with the spirits and puree, creating a slightly frothy texture.

Shake

Discard ice or water from the chilled glass. Fine-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch any small solids and ice shards.

Strain and serve

Optional rim/drizzle: If desired, lightly drizzle 1 teaspoon cream or strawberry syrup inside the glass before pouring and swirl to create a romantic ribbon effect.

Garnish: Slice a small notch in the fresh strawberry and perch it on the rim, or float a thin fan of strawberry slices on the surface. Serve immediately.

To taste adjustments: If you prefer it sweeter, add up to 1/4 ounce simple syrup to the shaker before shaking. For a lighter mouthfeel, increase half-and-half and reduce heavy cream proportionally.

fresh strawberries, hulled

fresh lemon juice

vanilla vodka

strawberry liqueur (e.g., DeKuyper Strawberry)

heavy cream

half-and-half (optional to lighten)

ice (for shaking)

fresh strawberry (for garnish)

cream or strawberry syrup (for glass rim or drizzle)

Gently inspect the jumbo lump crab meat for any shells or cartilage and remove them. Place the crab in a large mixing bowl and break up the lumps slightly with your hands or a fork so pieces remain large but manageable.

Prepare crab meat

In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, sliced scallion, Old Bay, salt, and black pepper until smooth.

Add the wet mixture to the bowl with crab meat and gently fold to combine. Add 1 cup panko breadcrumbs and fold just until incorporated. The mixture should hold together when gently pressed but still be dominated by crab pieces. Do not overmix.

Cover the bowl and refrigerate 20–30 minutes to help the mixture firm up for shaping.

Divide the chilled crab mixture into 4 equal portions (about 4 oz each for 4 sandwiches). Using lightly oiled hands or a spatula, form each portion into a patty about 3½ inches in diameter and ¾ inch thick. Place patties on a baking sheet lined with parchment.

Spread the ½ cup panko for coating on a shallow plate. Lightly press the top and bottom edges of each patty into the panko to give a light crust. Avoid coating the entire surface heavily; just enough to add texture.

Heat a large skillet over medium heat. Add butter and oil and allow butter to melt and foam but not burn. Swirl to coat the pan.

Add crab cakes (work in batches if necessary) and cook undisturbed 3–4 minutes until a golden crust forms on the bottom. Carefully flip using a wide spatula and cook the other side 2–3 minutes more until golden and heated through. Internal temperature should reach 145°F (63°C) if you check with a thermometer.

Transfer cooked crab cakes to a wire rack or paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

Toast the buns in the skillet for 30–45 seconds face-down in the leftover butter/oil until lightly golden.

Spread about 1–2 tablespoons of tartar sauce or remoulade on the bottom bun. Place a lettuce leaf on top, then a warm crab cake, a tomato slice, and additional sauce on the top bun if desired. Serve with a lemon wedge alongside.

Repeat to assemble remaining sandwiches and serve immediately so the crab cakes remain crisp.

jumbo lump crab meat

panko breadcrumbs

Worcestershire sauce

fresh parsley, finely chopped

scallion (green part only), thinly sliced

Old Bay or seafood seasoning

panko breadcrumbs (for coating)

unsalted butter

neutral oil (canola or vegetable)

burger buns or brioche buns

lettuce leaves (butter or romaine)

tomato, thick slices

tartar sauce or remoulade

lemon wedges (to serve)

Divide the ground beef into four loose balls of about 4 oz (roughly 113 g) each if making two double-patty burgers. Do not overwork the meat; handle gently and keep them loosely packed.

Portion

Heat a heavy cast-iron griddle or skillet over medium-high to high heat until smoking hot, about 5 minutes. Add 1 tablespoon neutral oil and spread.

Preheat

Place two balls on the hot griddle, leaving room between each. Using a heavy spatula or a second flat pan (or an upside-down small skillet) and parchment or wax paper to protect the spatula, smash each ball down firmly to a thin patty (about 1/8 inch / 3 mm). Season the exposed top with a pinch of salt and pepper. Cook without disturbing for 2 to 2.5 minutes until the edges brown and juices begin to appear.

Smash & Cook First Side

Flip each patty and immediately season the new top lightly with salt and pepper. Place a slice of cheddar on two of the patties (these will be the inner patties if you want cheese between patties) and cook 45–60 seconds until cheese starts to melt and the patties are cooked through. If making two smashed patties per burger, repeat the smash process with the remaining two beef balls and stack them: place a cheese-topped patty on the griddle, then a plain patty on top to let cheese act as glue for the double stack. Total cook time per side will yield a deeply browned, thin crisp edge.

Flip & Cheese

Transfer cooked patties to a plate and tent lightly with foil for 2 minutes while finishing assembly so they remain warm.

Rest

If making vegan version, heat griddle over medium-high and add 1 tablespoon oil. Season the vegan patties with salt and pepper. Cook according to package instructions (generally 3–4 minutes per side) until well-browned and heated through. Do not add cheese for vegan option. Keep warm.

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, white wine vinegar, garlic powder, onion powder, hot sauce (if using), and the 1/8 tsp salt. Taste and adjust: add a little more vinegar for tang, more relish for sweetness/texture, or hot sauce for heat. Refrigerate until ready to assemble. Makes enough for 2 burgers.

Spread softened butter on one side of each sourdough slice. Place buttered side down on the hot griddle or in a skillet and toast until golden, about 30–60 seconds. For buns, split and toast cut side down the same way.

Toast Bread

While toasting, thinly slice the tomato and season lightly with a pinch of salt.

Slice Tomato

Build Burger: On the bottom slice of sourdough (or bottom bun), spread about 1 tablespoon of mac sauce. Place one cooked patty on top, then add another patty (cheese should be between or on top depending on how you cooked). Add a few dill pickle slices, a couple thin tomato slices, and thinly sliced onion if using. Spoon another 1 tablespoon mac sauce onto the top slice of sourdough and place it on the burger. Serve immediately.

Vegan Assembly: For vegan version use the vegan patties, omit cheese, use vegan mayonnaise in the mac sauce (or separate vegan sauce), and assemble on toasted sourdough (or vegan bun) the same way.

ground beef (80/20)

fine sea salt

freshly ground black pepper

neutral oil (vegetable or canola)

vegan burger patties (firm, thawed if frozen)

neutral oil (for griddle)

ketchup

sweet pickle relish

white wine vinegar

onion powder

hot sauce (optional)

sliced cheddar cheese

ripe tomato

dill pickle slices

sour dough bread (or burger buns)

unsalted butter (softened)

yellow onion (optional, thinly sliced)

Drain the tofu and press it for 20–30 minutes to remove excess water: wrap in a clean kitchen towel or paper towels, place on a plate, and weight with a heavy pan or books. After pressing, cut tofu into 12–16 rectangular cubes or 1/2-inch thick slabs (about 1-inch squares).

Press and cut tofu

Whisk together soy sauce, rice vinegar, sesame oil, maple syrup (or honey), grated ginger, and minced garlic in a shallow bowl large enough to hold the tofu pieces.

Make marinade

Place tofu pieces in the marinade, gently turn to coat, and let sit at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Turn pieces once during marinating to ensure even flavor. Reserve the marinade.

Marinate tofu

After marinating, remove each tofu piece and shake off excess liquid. Lightly toss the pieces in cornstarch until evenly coated — this creates a crisp crust when fried. Season with the 1 tsp salt and 1/2 tsp pepper, distributing evenly.

Coat with cornstarch

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 to 4 tablespoons neutral oil. When oil is shimmering (but not smoking), add tofu in a single layer without crowding (work in batches if needed). Fry 3–5 minutes per side, turning gently with tongs or a spatula, until deep golden and crisp on all desired sides. If marinade remains, you can spoon a little into the pan in the last minute for extra glaze, but avoid adding large amounts of liquid to prevent sogginess. Transfer fried tofu to a paper towel-lined plate to drain and keep warm in a low oven (about 200°F / 95°C) if cooking in batches.

Pan-fry tofu

Peel the jicama and julienne into thin matchsticks to make about 2 cups. Julienne the carrot and thinly slice the red bell pepper. Place all in a medium mixing bowl.

Prepare vegetables

Whisk together lime juice, olive oil, honey (or agave), salt, and pepper in a small bowl until combined.

Make dressing

Add chopped cilantro to the vegetables, pour the dressing over them, and toss to combine. Taste and adjust seasoning with more salt or lime as needed. Let sit 10 minutes for flavors to meld; this also softens the jicama slightly while keeping crunch.

Toss slaw

Halve, pit, and scoop the avocado into a small bowl. Mash with a fork until mostly smooth with a little texture.

Prepare avocado

Add 1 tablespoon lime juice, chopped green onion, 1/2 tsp salt, 1/4 tsp black pepper, and optional crushed red pepper. Mix, taste, and adjust salt or lime as desired. Keep covered with plastic wrap touching the surface if not serving immediately to reduce browning.

Season avocado

Divide avocado mash among 3–4 plates (or spread on a serving platter). Arrange warm marinated fried tofu on top or beside the avocado. Spoon a generous portion of jicama slaw alongside or over the tofu for contrast in texture and brightness.

Garnish with microgreens or extra cilantro and serve with lime wedges for squeezing over the tofu and slaw.

Serve immediately while tofu is warm and crisp.

Mahi Mahi

Strawberries & Cream Martini

Crab Cake Sandwich

Smash Burger

Tofu

Curry Spud Puppies

South Of Somewhere Tomato Sandwich

Jumbo Crab Cake Sandwich

Impossible Burger Single

Corn Dog!

Impossible Burger Double

Fried Chicken Sandwich

Impossible Burger

Blackened Shrimp

Pork Carnitas

Coconut Shrimp

Sweet Heat Cauliflower

Giant Soft Pretzel

Street Corn Nacho Style

Vegan Toast

Flip For Coffee, Cocktails, Dinner & Desserts

Smkt Vegan Toast

Smkt Jerk Chicken

Curried Lobster