Three All White Meat Chicken Tenders With Fries.

Chicken Tenders

French Fries

Crispy fries topped with crab meat, Old Bay seasoning & velouté sauce.

Crab Fries

Vanilla cake soaked in three milks with dulce de leche sauce and fresh strawberry puree.

Tres leches

Creamy cheesecake topped with fresh strawberry puree.

Cheesecake

Traditional key lime pie made with real juice from the Florida keys topped with whipped cream.

Key Lime Pie

Orecchiette Pasta With Creamy Cheddar Cheese Sauce Topped With Parmesan Cheese.

KIDS MENU Mac & Cheese

KIDS MENU Chicken Tenders

4oz Beef Patty With American Cheese, Pickles And Fries.

KIDS MENU Cheeseburger

Classic Neapolitan

Pepperoni

Topped with Mozzarella, Pepperoni, crumbled Sausage and Beef.

Meat lovers

Topped with vegan Mozzarella cheese and Basil.

Vegan Margherita

Mac & Cheese

Classic Margherita

Two steamed shrimp rolls with celery & herb butter on a toasted potato rolls served with coleslaw and French fries.

Cold Twin Shrimp Rolls

Two poached Maine Lobster Rolls with celery mayo on toasted rolls served with coleslaw and French fries.

Cold Twin Lobster Rolls

Two grilled corn on the cob served with butter.

Grilled Corn

Two butter poached maine lobster rolls on a toasted potato rolls served with coleslaw and French fries.

Hot Twin Lobster Rolls

One dozen golden battered shrimp with French fries, coleslaw & lemon.

Fried Shrimp Platter

Golden battered cod fillets with french fries, coleslaw & lemon.

Fish And Chips

Salmon

Two grilled Impossible meatless patties with vegan cheddar cheese, caramelized onions, lettuce and tomato served with French fries.

Impossible Burger

Veggie Burger

Place the 3 chicken tenders in a bowl or resealable bag. Combine 1 cup buttermilk and 1 beaten egg; pour over chicken so fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and seasons).

Brine/Marinate

In a shallow dish whisk together 1 cup all-purpose flour, 1 cup panko breadcrumbs, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. This mixture yields a crisp, well-seasoned crust.

Prep Dry Coatings

Remove one tender at a time from the buttermilk, letting excess drip off. Dredge first in the flour/breadcrumb mixture, pressing firmly to adhere. Shake off excess and set on a plate. Repeat with remaining tenders.

Dredge

Pour about 2 cups vegetable oil into a deep skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the coating—if it sizzles immediately and rises, the oil is ready.

Heat Oil

Carefully lower the tenders into hot oil without overcrowding (fry in one batch if necessary). Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Remove to a wire rack set over a baking sheet to drain and keep crisp. Let rest 2 minutes before serving.

Peel the 2 russet potatoes if desired (leaving skin on is optional). Cut into 1/4- to 1/3-inch thick sticks for classic fries. Rinse in cold water until water runs clear to remove surface starch, then pat thoroughly dry with clean towels or paper towels.

Prep Potatoes

In a separate deep skillet or deep-fryer, pour about 2 cups oil and heat to 325°F (160°C) for the first fry (blanch).

Heat Oil for Frying

Working in batches, fry the potato sticks at 325°F for about 3 to 4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. This step cooks the interior.

First Fry (Blanch)

Let blanched fries cool for 10 minutes while you increase oil temperature to 375°F (190°C) for the second fry.

Rest & Increase Heat

Return fries to hot oil at 375°F and fry until golden and crisp, about 2 to 3 minutes. Remove, drain on a wire rack or paper towels, and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper while hot so seasoning adheres.

Second Fry (Crisp)

Plate three chicken tenders with a generous portion of fries. Serve with ketchup and ranch on the side and lemon wedges to squeeze over the tenders if desired. For best texture, serve immediately so tenders stay crisp and fries are hot.

all-white chicken breast tenders

buttermilk

large egg

all-purpose flour

panko breadcrumbs

cornstarch

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil (for frying)

russet potatoes

canola or vegetable oil (for frying)

kosher salt

ketchup

ranch dressing

lemon wedges

Rinse the potatoes under cold water to remove dirt. Peel them if you prefer skinless fries; leaving the skin on adds texture and flavor.

Wash and peel (optional)

Trim the ends, then cut each potato into 1/3- to 1/2-inch-thick sticks for classic fries. Try to keep pieces uniform so they cook evenly.

Cut into fries

Place the cut potatoes in a large bowl and cover with 6 cups cold water. Add 1 tablespoon kosher salt. Stir, then let soak at least 30 minutes and up to 2 hours. For best crispness, soak 1–2 hours. If you need them extra cold before frying, add 1 cup ice to the soaking water for the last 10 minutes.

Soak to remove starch

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — moisture prevents crisping and causes oil splatter. Let air-dry for 10–15 minutes if possible.

Dry thoroughly

Pour 1.5 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Attach a thermometer and heat to 325°F (162°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato produces gentle, steady bubbling.

Heat the oil

Working in batches so as not to crowd the pot, add potatoes and fry at 325°F (162°C) for 4–6 minutes until they are softened but not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain and cool. Repeat with remaining batches.

First fry (blanch)

Increase heat and bring oil to 375°F (190°C) for the final crisping fry. Maintain this temperature between batches for even results.

Raise oil temperature

Fry the blanched potatoes in batches at 375°F (190°C) for 2–4 minutes, until golden brown and crisp. Do not overcrowd the pot — overcrowding reduces oil temperature and yields soggy fries. Transfer the fries to a paper towel–lined tray to drain briefly.

Second fry (crisp)

While the fries are still hot and just out of the oil, sprinkle with 1 teaspoon kosher salt and, if using, 1/2 teaspoon flaky or sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to distribute so the salt sticks to the hot fries.

Season immediately

If you want seasoned fries, sprinkle with 1/4 teaspoon garlic powder and 1/4 teaspoon smoked paprika while tossing. Finish with 1 tablespoon finely chopped fresh parsley for a fresh touch.

Optional flavoring

Serve immediately while hot and crisp alongside ketchup, mayo, or your preferred dipping sauce.

Serve

russet potatoes (medium)

cold water

kosher salt (for soaking)

neutral oil for frying (vegetable, canola, or peanut)

kosher salt (to finish)

fine sea salt or flaky salt (optional, to finish)

freshly ground black pepper (optional)

smoked paprika

finely chopped fresh parsley

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2-inch sticks for classic fries. Rinse cut fries under cold water until the water runs clear to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels.

Prep potatoes

Heat 2 cups of vegetable oil in a heavy-bottomed pot to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until softened but not browned. Remove with a slotted spoon to a wire rack or baking sheet lined with paper towels. Let cool 10–15 minutes.

Blanch fries (optional for crispness)

Increase oil temperature to 375°F (190°C). Fry the blanched (or raw, if skipping blanch step) fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while you prepare the topping and sauce.

Final fry

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the 2 tablespoons flour and whisk constantly to make a blonde roux, cooking 1–2 minutes until fragrant but not browned.

Gradually whisk in 1 cup hot chicken or shellfish stock, scraping any roux bits from the pan. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Stir in 1/4 cup heavy cream, 1/2 teaspoon Old Bay, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon white pepper (if using). Taste and adjust seasoning. Keep the sauce warm on low heat; if it becomes too thick, thin with up to 1–2 tablespoons additional stock or cream.

In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the minced shallot and cook 1–2 minutes until translucent, then add the minced garlic and cook 20–30 seconds more until fragrant. Do not brown.

Raise heat to medium, add the lump crab meat and gently toss just until warmed through, about 1–2 minutes. Be careful to preserve lumps; avoid stirring aggressively.

Remove skillet from heat. Stir in 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon Old Bay seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust (a little more lemon or Old Bay may be added). Keep warm.

Place a generous portion of hot fries on serving plates or a platter in a single layer so they remain crisp.

Ladle warm velouté sauce evenly over the fries (start with about 2–3 tablespoons per serving, more if you like saucier fries).

Top each sauced portion with warmed lump crab meat, distributing the crab so each bite has pieces of meat.

Sprinkle with grated Parmesan (if using), extra 1/2 teaspoon Old Bay for visual and flavor pop, and chopped chives or parsley. Serve immediately while hot and crisp.

Russet potatoes

Vegetable oil (for frying)

Kosher salt

Freshly ground black pepper

Fresh lump crab meat (picked free of shells)

Unsalted butter

Shallot, minced

Garlic, minced

Fresh lemon juice

Chopped fresh parsley

Old Bay seasoning

Salt

Black pepper

All-purpose flour

Chicken stock (or shellfish stock)

Heavy cream

Lemon juice

White pepper (optional)

Grated Parmesan cheese (optional)

Chopped chives or parsley

Extra Old Bay seasoning (for sprinkling)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal.

Prepare

Whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder and 1/4 tsp salt in a medium bowl; set aside.

In a large bowl, cream 1/2 cup room-temperature unsalted butter and 1 cup granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Add 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Stir in 2 tsp vanilla extract.

With the mixer on low, alternate adding the dry ingredients and 1/2 cup whole milk in three additions (dry, milk, dry), beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

Scrape batter into prepared 9x13 pan, smooth the top, and bake 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden.

Remove cake from oven and let cool in pan on a wire rack for 10 minutes. While warm, use a skewer or fork to poke holes evenly over the surface (about 20–30 holes) to help the milks absorb. Allow to cool to warm (not hot) for soaking, about 30 minutes.

Whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup whole milk or half-and-half, and 1 tsp vanilla extract in a bowl until smooth.

Slowly pour the milk mixture evenly over the warm cake, starting at one corner and letting it soak in. Pour gradually to allow absorption; the cake should be saturated but not swimming. Cover the pan with plastic wrap and refrigerate at least 3 hours, preferably overnight, for best texture.

If your dulce de leche is thick, warm 3/4 cup dulce de leche with 2 tbsp heavy cream and a pinch (1/8 tsp) salt in a small saucepan over low heat, stirring until glossy and pourable. Remove from heat and let cool slightly. If store-bought is already spoonable, thin with the heavy cream as needed.

After the cake has absorbed the milks and is chilled, spoon or drizzle about half of the dulce de leche sauce evenly over the cake surface. Reserve remaining sauce for serving.

Chill a mixing bowl and beaters for 10 minutes in the freezer if available. Pour 1.5 cups cold heavy cream into the chilled bowl, add 3 tbsp powdered sugar and 1 tsp vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip. Spread the whipped cream evenly over the dulce-de-leche–topped cake, creating a smooth layer or decorative swirls.

Place 1 cup hulled fresh strawberries, 1 tbsp granulated sugar and 1 tsp lemon juice in a blender or food processor. Puree until smooth. Taste and add a little more sugar if needed.

Strain the puree through a fine-mesh sieve if you want a smooth sauce, pressing with a spoon to extract as much liquid as possible. Chill until ready to serve.

Before serving, drizzle some strawberry puree in a pattern over individual slices or around the edge of the cake. Top the cake with 1/2 cup sliced fresh strawberries. Drizzle remaining reserved dulce de leche over slices as desired.

Sprinkle 2 tbsp toasted sliced almonds over the top for crunch and garnish with mint leaves. Keep cake refrigerated; bring to room temperature for 10–15 minutes before serving if preferred.

baking powder

unsalted butter, at room temperature

granulated sugar

large eggs

vanilla extract

whole milk

evaporated milk

sweetened condensed milk

whole milk or half-and-half

dulce de leche (store-bought or homemade)

heavy cream

heavy cream, cold

powdered sugar

fresh strawberries, hulled (for puree)

granulated sugar (for puree)

lemon juice (for puree)

fresh strawberries, sliced (for garnish)

toasted sliced almonds

mint leaves

Preheat the oven to 325°F (163°C). Lightly butter a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper for easier removal.

Prepare pan

Combine the graham cracker crumbs, 2 tbsp sugar and 1 tsp salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a glass to compress firmly.

Bake the crust for 10 minutes, then remove from oven and allow to cool while you make the filling. Reduce oven temperature to 300°F (150°C) if you prefer a lower baking temperature for the cheesecake.

Bring the room-temperature cream cheese to very soft by beating it with an electric mixer on medium speed for about 2–3 minutes in a large bowl. Scrape the bowl often to avoid lumps.

Add 1 cup sugar to the cream cheese and beat on medium-low until smooth and no sugar granules remain, about 1–2 minutes. Lower speed to prevent incorporating too much air.

Add the sour cream, vanilla extract, and lemon zest (if using). Beat on low speed just until combined and smooth.

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix; stop when the mixture is smooth and uniform.

Sprinkle the 2 tsp flour (or cornstarch) over the batter and fold in gently by hand or mix on the lowest speed for 10–15 seconds to incorporate. This stabilizes the filling and helps prevent cracks.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake method A — Water bath (recommended): Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil to prevent water seeping in. Place the pan in a large roasting pan and pour hot tap water into the roasting pan to come about halfway up the side of the springform. Bake at 325°F (163°C) for 50–60 minutes, or until the edges are set and the center still slightly jiggly (about 2–3 inches).

Bake method B — Dry oven (quicker): Bake at 300°F (150°C) for 40–50 minutes, checking for the same doneness: set edges and slightly wobbly center. Using the lower temp reduces risk of cracks.

When done, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to minimize temperature shock and prevent cracks.

After the hour, remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan to prevent cracks as it cools. Remove the foil (if used) and water bath. Cool completely at room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.

Place the hulled strawberries, 1.5 tbsp sugar and 1 tsp lemon juice in a small saucepan over medium-low heat. Cook, stirring occasionally, just until the berries release juices and soften, about 4–6 minutes. If the mixture seems too thick to blend, add up to 1 tsp water.

Remove from heat and let cool slightly for 5 minutes. Transfer the warm strawberry mixture to a blender or use an immersion blender and puree until smooth. For a very smooth topping, pass the puree through a fine-mesh sieve to remove seeds; otherwise keep it as-is for texture.

Chill the puree in the refrigerator until the cheesecake is fully set. The puree will thicken slightly as it cools.