Parmigiano Reggiano, Black Garlic Puree, Breadcrumbs

CAESAR

ZA'ATAR SPICED CASCO BAY SILVER HAKE

STEAMED BLACK SEA BASS FILET

Plain.... 11, Nueske's Bacon... 24, Colossal Crab... 29

MAC N ' CHEESE

20oz. RIBEYE *

16oz. NY STRIP *

8oz. FILET MIGNON *

5oz. PETITE FILET *

PRECISION FARM'S MUSHROOMS

SEARED MAINE BLUEFIN TUNA *

MASHED POTATOES

Tomato, Cucumber, Pickled Onion, Creamy Polenta, Wilted Spinach, Port Wine Reduction

BUTTER LETTUCE SALAD

Blue Cheese, Grilled Nueske's Bacon, Cherry Tomato, Mashed Potatoes, Bacon Gravy, Butter Lettuce & Tart Cherries

501 WEDGE

16oz. NY STRIP

Daily Changing Insert of Oyster Selections, Each Served Horseradish A La & Carte Beef w / Tallow Marinated Compound Cherry Butter Tomatoes, Caviar Services, & Highlighted Offerings

Raw Bar

FRIED BRUSSEL SPROUTS

TRUFFLE FRIES

20oz. RIBEYE

8oz. FILET MIGNON

5oz. PETITE FILET

MAC N CHEESE

SMOKED DUCK EGG ROLLS

HOUSE SHRIMP Cocktail

MACN CHEESE

In a small bowl, mash the minced anchovy fillets with the black garlic puree and the grated fresh garlic using the back of a spoon until you achieve a smooth paste.

Prepare anchovy and black garlic base

Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and lemon juice to the anchovy–black garlic paste. Whisk until combined and smooth.

Emulsify dressing

Slowly whisk in the olive oil to emulsify. Stir in 2 tablespoons finely grated Parmigiano Reggiano. Season with salt and freshly ground black pepper to taste. Adjust acidity with additional lemon juice if needed. The dressing should be thick but pourable. Taste and set aside.

Finish dressing

Preheat oven to 375°F (190°C). Toss the bread cubes with melted butter, 1 tablespoon olive oil and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet.

Toast bread cubes

Bake the cubes 10–12 minutes, tossing once halfway, until golden and crisp. If using fine breadcrumbs for extra crunch: after cubes are golden, sprinkle breadcrumbs over the cubes and return to oven 2–3 minutes to toast the crumbs.

Bake

Remove the croutons from oven and while still warm rub each piece lightly with the cut side of the whole garlic clove for a subtle fresh garlic aroma. Allow to cool completely.

Garlic rub (optional)

Place the washed and thoroughly dried romaine lettuce in a large salad bowl.

Add about two-thirds of the dressing to the lettuce (reserve some for guests who want more). Using salad tongs or clean hands, toss gently but thoroughly to coat leaves evenly. Add more dressing if necessary, 1 tablespoon at a time, until leaves are lightly and evenly coated.

Toss in the toasted croutons and about three tablespoons of the shaved Parmigiano Reggiano. Reserve the remaining cheese for finishing.

Taste and adjust seasoning — add a pinch of salt or a grind of black pepper if needed. Transfer to a serving platter or individual plates.

Finish and serve: Scatter remaining Parmigiano Reggiano shavings over the top and drizzle a little extra-virgin olive oil if desired. Serve immediately with lemon wedges on the side.

Mayonnaise (preferably high-quality or homemade)

Greek yogurt (or sour cream)

Black garlic puree

Fresh lemon juice

Dijon mustard

Worcestershire sauce

Anchovy fillets, finely minced (or 1/2 tsp anchovy paste)

Garlic, finely grated (regular, for background)

Extra-virgin olive oil

Parmigiano Reggiano, finely grated (for dressing)

Salt

Freshly ground black pepper

Day-old baguette or sourdough bread, cut into 1/2" cubes

Unsalted butter

Olive oil

Garlic clove, whole (to rub)

Fine breadcrumbs (optional, for extra crunch)

Romaine lettuce hearts, washed, dried and torn/chopped into bite-size pieces

Parmigiano Reggiano, shaved (for finishing)

Fresh lemon wedges (optional, for serving)

Pat the hake fillets dry with paper towels. Inspect for bones and remove any with tweezers. Place the fillets in a shallow dish or rimmed tray, skin side down if skin is attached.

Prepare fish

In a small bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tsp za'atar, 1 tsp sea salt, and 1 tsp freshly ground black pepper until emulsified.

Make marinade

Brush or spoon the marinade over both sides of the fillets, ensuring an even coat. Let rest at room temperature for 10–15 minutes (or cover and refrigerate up to 30 minutes). Bring to room temperature before cooking if chilled.

Marinate fish

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven.

Preheat oven

Toss the halved baby potatoes, cherry tomatoes, and red onion wedges with 2 tbs extra-virgin olive oil, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer with space between pieces for roasting.

Prepare vegetables

Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until potatoes are tender and edges are lightly caramelized and tomatoes are softened. If potatoes are still firm, continue roasting 5–8 minutes more.

Roast vegetables

When vegetables are done, transfer them to a warm platter or keep on the baking sheet and make space in the center for the fish. Reduce oven temperature to 400°F (200°C) if you prefer to finish the whole dish in oven for the fish.

Create vegetable bed

Heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tbs olive oil. When shimmering, place fillets in the pan (do not overcrowd). Sear 2–3 minutes on the first side without moving until the edges turn opaque and a golden crust forms. Carefully flip and cook 1.5–3 minutes more depending on thickness, until fish flakes easily and reaches an internal temperature of 130–135°F (54–57°C). Transfer fillets to the roasted vegetable bed.

Pan-sear method (quick, recommended)

Place marinated fillets on top of the roasted vegetables or on a separate lightly oiled baking sheet and slide into the oven preheated to 400°F (200°C). Roast for 8–12 minutes depending on thickness, until opaque and flaky (130–135°F internal).

Oven-finish method (if using baking sheet)

Let the cooked fillets rest 2 minutes to redistribute juices before serving.

Rest fish

While the fish rests, combine 1 cup finely chopped parsley, 2 tbs chopped mint, 1 tbs lemon zest, and 2 tbs extra-virgin olive oil in a small bowl. Stir until evenly coated. Taste and adjust salt or lemon if needed.

Make gremolata

Place roasted vegetables on serving plates or a platter and set the hake fillets on top. Spoon the gremolata over each fillet. Sprinkle 1 tsp sumac lightly over the fish and vegetables if using. Serve with lemon wedges on the side.

Assemble and finish

Whisk together 1/2 cup Greek yogurt, 1 tsp tahini, 1 tsp lemon juice, 1 tsp water and 1/4 tsp salt until smooth. Adjust thickness with a little water if necessary and adjust seasoning to taste.

Make sauce

Drizzle a small spoonful of the yogurt-tahini sauce alongside the fish or serve in a small ramekin for guests to add as desired.

Serve with fish

Casco Bay silver hake fillets (or similar white flaky fish)

extra-virgin olive oil

fresh lemon juice

garlic (minced)

za'atar (blend of thyme, sesame, sumac)

sea salt

black pepper (freshly ground)

flat-leaf parsley (finely chopped)

fresh mint (finely chopped)

lemon zest (from 1 lemon)

sumac (optional, for finishing)

lemon wedges

baby Yukon gold potatoes (halved if large)

cherry tomatoes

red onion (cut into 1/2-inch wedges)

dried oregano

black pepper

Greek yogurt

tahini

lemon juice

water (to thin)

salt

Pat the black sea bass fillets dry with paper towels. Check for any remaining bones and remove with fish tweezers if needed.

Clean and dry

Lightly brush both sides of each fillet with neutral oil. Season both sides with kosher salt and freshly ground black pepper, spacing seasoning evenly.

Season

In a shallow wide pan or wok with a fitted steaming rack (or in a steamer), combine 2 cups water and 1/2 cup dry white wine (or use 2.5 cups water if omitting wine). Add julienned ginger, sliced garlic, halved scallions, and bruised lemongrass to the liquid. Bring the liquid to a gentle simmer over medium heat.

Once simmering, reduce heat to maintain a gentle simmer — there should be visible steam but not a rolling boil.

Arrange the seasoned fillets skin-side down on a heatproof plate that will fit in your steamer or on the steaming rack. If fillets are thick, space them so steam can circulate. Scatter a few pieces of the ginger and scallion under and over the fillets to infuse flavor.

Carefully place the plate with fillets onto the steaming rack above the simmering aromatic liquid. Cover the pan or wok with a tight-fitting lid to trap steam.

Steam small fillets (about 3/4 inch thick) for 5–7 minutes, medium fillets (1 inch) for 7–9 minutes, and thicker pieces up to 10–12 minutes. Fish is done when the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 60–63°C (140–145°F). Avoid overcooking to keep texture tender.

When done, carefully lift the plate out of the steamer and discard any large pieces of ginger or lemongrass on top of the fish if you prefer.

While the fish is steaming (or immediately after removing it), combine 3 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon fresh lime juice and 1/2 teaspoon sugar in a small bowl. Stir until sugar dissolves. Taste and adjust — add a little more soy for saltiness, lime for brightness, or sugar for balance.

Heat a small dry skillet over medium heat for 30 seconds, then remove from heat. (Optional) Quickly pour the warm skillet over the sliced red chili and extra sliced scallions to soften and slightly release fragrance; this step is optional but adds a gentle cooked note to the garnish.

Arrange the steamed fillets on warmed serving plates. Spoon the finishing sauce evenly over each fillet. Scatter the thinly sliced scallions, cilantro leaves and optional red chili over the fish as garnish.

Serve the steamed black sea bass immediately with steamed jasmine rice or blanched baby bok choy on the side. Leftover steamed fish can be refrigerated in an airtight container for up to 2 days, but is best eaten fresh.

black sea bass fillets

kosher salt

neutral oil (vegetable or grapeseed)

water

dry white wine (optional)

ginger (fresh), julienned

garlic cloves, thinly sliced

scallions (green onions), trimmed and halved

lemongrass (optional), bruised and halved

light soy sauce

sesame oil

rice vinegar

fresh lime juice

sugar

fresh cilantro leaves

extra scallions, thinly sliced (for garnish)

fresh red chili (optional), thinly sliced

steamed jasmine rice or baby bok choy

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta cooking water, then drain and set the pasta aside.

Cook pasta

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle in the flour and whisk continuously for 1.5–2 minutes until the raw flour taste cooks out and the mixture turns a pale golden color.

Make roux

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).

Add milk & cream

Reduce heat to low. Whisk in Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and ground nutmeg. Taste and adjust seasoning as needed.

Season sauce

Remove the sauce from heat. Add shredded sharp cheddar, white cheddar, and gruyère in batches, stirring between additions until fully melted and smooth. If the sauce is too thick, whisk in reserved pasta water 1/4 cup at a time until desired creaminess is reached.

Add cheeses

Stir the drained pasta into the cheese sauce until evenly coated. If using an optional add-in, fold it in now (see Optional Add-ins directions). Transfer the mac & cheese to a 9x13-inch baking dish (or equivalent).

Combine pasta & sauce

Preheat your oven to 375°F (190°C). In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and minced parsley. Mix until crumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the assembled mac & cheese.

Bake uncovered in the preheated oven until the top is golden brown and the cheese is bubbling around the edges, 20–25 minutes. For a crisper top, broil on high for 1–2 minutes—watch closely to prevent burning.

If making the Nueske's Bacon version: cook bacon until crisp (in a skillet over medium heat or on a sheet pan at 400°F/200°C for 15–18 minutes). Drain on paper towels, chop into bite-sized pieces, and fold 6 oz into the mac & cheese just before transferring to the baking dish. Reserve a tablespoon to scatter on top before baking if desired.

Nueske's Bacon

If making the Colossal Crab version: gently fold 8 oz of picked crab meat into the mac & cheese just before transferring to the baking dish. Be careful to preserve lumps—do not overmix. Optionally scatter a few crab pieces on top before adding breadcrumbs.

Colossal Crab

After baking, let the mac & cheese rest for 5 minutes to set. Serve hot in scoops. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through.

elbow macaroni

unsalted butter

all-purpose flour

whole milk

heavy cream

freshly ground black pepper

ground nutmeg

sharp cheddar cheese, shredded

white cheddar cheese, shredded

gruyère cheese, shredded

panko breadcrumbs

unsalted butter, melted

grated Parmesan

fresh parsley, minced

Nueske's bacon, cooked and chopped

colossal lump crab meat, picked free of shells

Remove the 20 oz ribeye from the refrigerator and pat dry thoroughly with paper towels. Place on a plate and let sit at room temperature for 30–45 minutes to ensure even cooking.

Bring to room temperature

Trim any excessive loose fat or connective tissue, leaving approximately 1/4" of fat cap for flavor. Do not over-trim.

Generously season both sides and the edges of the steak with the kosher salt, then sprinkle black pepper, garlic powder, and smoked paprika (if using). Press the seasonings gently into the meat so they adhere.

Preheat your oven to 400°F (200°C). Place a cast-iron skillet or ovenproof heavy skillet on the stove so it will be hot when you need it.

Set the skillet over high heat and let it get very hot (2–4 minutes). Add the high-smoke-point oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Heat the skillet

Place the ribeye in the hot skillet, presentation side down (fat cap to the side), and press gently so the meat makes full contact. Sear without moving for 2½–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. If the fat cap is large, hold the steak on its edge with tongs to render and brown the fat for 30–60 seconds.

Sear the steak

Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices continuously for 1–2 minutes to build flavor and color.

Baste and add aromatics

Transfer the skillet to the preheated oven to finish cooking. For a 1½–2" thick 20 oz ribeye: roast until internal temperature reaches about 125°F (52°C) for medium-rare or 135°F (57°C) for medium. This typically takes 5–9 minutes depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part, avoiding bone.

Finish in the oven

Remove the skillet from the oven and transfer the steak to a warm cutting board. Tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish (temperature will rise 3–5°F).

Rest the steak

While resting, skim any excess fat from the skillet pan juices and spoon a little of the butter-garlic-herb juices over the steak. Slice against the grain into 3/4"–1" thick slices if serving family-style, or present whole. Sprinkle with coarse finishing salt and chopped parsley, and serve with lemon wedges if desired.

Caesar

Za'atar Spiced Casco Bay Silver Hake

Steamed Black Sea Bass Filet

Mac N ' Cheese

20oz. Ribeye *

16oz. Ny Strip *

8oz. Filet Mignon *

5oz. Petite Filet *

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Seared Maine Bluefin Tuna *

Mashed Potatoes

Butter Lettuce Salad

501 Wedge

16oz. Ny Strip

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Truffle Fries

20oz. Ribeye

8oz. Filet Mignon

5oz. Petite Filet

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