creamy jalapeno corn grits, Duroc bacon lardons

Pan Seared Diver Scallops

Shrimp Scampi Stuffed Trout

Sauté Frog Legs

crispy Canadian lobster tail, herb fries, bearnaise aioli

Lobster Frites

roasted peaches, arugula, sweet smokey pecans, Dijon vinaigrette

Soft Burrata

garlic butter, fennel pollen, bacon, white wine

Escargot

Chicken Liver Pate

Classic Wishing Well Crab Cake

With Classic Caesar Dressing, toasted breadcrumbs & Parmigiano Reggiano

Little Gem

bacon, crispy onions, tomato vinaigrette, blue cheese

Iceberg Wedge Salad

Baked French Onion Soup

4 Shrimp, 4 Clams, 4 Oysters, Maryland Jumbo Lump Crab Salad, House Pickles, Sauce Duo

SEAFOOD FOR 2

Rhode Island Clams

Maryland Jumbo Lump Crab Salad

Chilled South American Shrimp

Buffalo Trace Bourbon, fresh lemon, honey, luxardo cherry

Kentucky Sour

Espolon Blanco Tequila, Cointreau, fresh lime, agave

Classic Margarita

Absolut Citron, Cointreau, lime, cranberry

Cosmopolitan

linguine, tomato, arugula, red onion, lemon

Chicken Milanese

Gruyere Lobster Mac and Cheese

filet mignon, herb butter, frites, greens

Steak Frites

Honey Sriracha Chicken Wings

Hand Cut Saratoga Potato Chips

provolone, lettuce, house hot pickles, onion, sauce

WW 8 oz. Smashburger

Cut the Duroc bacon slices crosswise into 1/4-inch lardons. Place in a cold skillet in a single layer. Turn heat to medium and render fat slowly, stirring occasionally, about 8–10 minutes, until lardons are crisp and golden. If using maple syrup, add in the last 1 minute, stir to glaze, then remove lardons with a slotted spoon to a paper-towel-lined plate, reserving rendered bacon fat in the skillet.

Render and crisp bacon

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the grits and stir to coat; toast 1–2 minutes until fragrant (do not brown). Meanwhile bring the vegetable stock to a gentle simmer in a separate pot.

Toast grits and bring stock to simmer

Slowly whisk the hot stock into the grits, 1/2 cup at a time, keeping a gentle simmer. Cook, stirring frequently to prevent sticking, for about 18–22 minutes (or according to package) until the grits are tender and thickened. If they thicken too fast, add a little extra hot stock or water.

Cook grits

Stir in the heavy cream, cream cheese, corn kernels and minced jalapeño. Continue cooking 2–3 minutes until cream cheese melts and corn is warmed through. Add the grated cheddar and stir until melted and smooth. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm on the lowest heat, stirring occasionally.

Finish grits with cream, corn and jalapeño

If the grits are too thick for plating, stir in 1–2 tablespoons hot water or stock to reach a creamy consistency that will hold the scallop but not be runny.

Adjust consistency

Pat the diver scallops very dry with paper towels. Remove any side muscle if still attached. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (divide evenly across scallops). Let rest at room temperature for 5 minutes.

Prep scallops

Heat a large stainless-steel or cast-iron skillet over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add the butter and let it foam but not burn.

Preheat pan

Carefully place scallops in the skillet spaced apart (do not crowd). Sear without moving until a deep golden brown crust forms, about 1.5–2 minutes. Flip each scallop and add the reserved rendered bacon fat (1–2 tablespoons) from the lardons to the pan along with the remaining 1 tablespoon butter. Spoon the melted butter/fat over the scallops (baste) and cook another 1–1.5 minutes until just opaque in the center (internal temp ~125–130°F for medium-rare to medium). Remove scallops to a plate and tent loosely with foil to keep warm.

Sear scallops

Taste a scallop and season lightly with a pinch of flaky sea salt if desired and a squeeze of lemon from the wedges.

Finish and season

Spoon a generous portion (about 1/2 cup) of the creamy jalapeño corn grits onto each of 4 warm plates, spreading slightly to create a shallow bed.

Place 3 seared scallops on top of the grits per plate. Scatter the crisp Duroc bacon lardons over and around the scallops and grits.

Drizzle any reserved pan juices (if present) lightly over the scallops. Sprinkle chopped chives and microgreens or parsley, and finish with a pinch of flaky sea salt. Serve immediately with lemon wedges on the side.

diver scallops (dry-packed)

kosher salt

freshly ground black pepper

unsalted butter

neutral oil (canola or grapeseed)

lemon wedges (for serving)

stone-ground yellow grits (medium)

vegetable stock (or water)

heavy cream

fresh or frozen corn kernels

jalapeño pepper, seeded and minced

sharp cheddar cheese, grated

cream cheese, softened

Duroc bacon (or thick-cut bacon)

maple syrup (optional, for glaze)

chopped fresh chives

microgreens or chopped parsley

flaky sea salt

Pat the trout dry inside and out with paper towels. Season the cavity and exterior lightly with 1 tsp salt and 1/2 tsp pepper. Place trout on a baking sheet or plate while you prepare the filling.

Prepare trout

Chop 6 shrimp finely (reserve the rest whole or halved) so they incorporate into the stuffing; roughly halve or leave the remaining 4 for texture. Season the chopped shrimp with a pinch of salt and pepper.

Prepare shrimp

In a medium skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and 3 minced garlic cloves and cook until translucent and fragrant, about 1–2 minutes (do not brown).

Cook filling aromatics

Add the chopped shrimp to the skillet and cook just until they turn pink, about 1–2 minutes. Add 1 tbs white wine and let it reduce for 30–45 seconds. Remove from heat.

Cook shrimp for filling

Stir in 1 tbs panko, 2 tbs chopped parsley, 1 tsp lemon zest, 2 tbs lemon juice, and 1 tbs melted butter. Adjust seasoning with about 1/2 tsp salt and 1/4 tsp pepper. The mixture should be moist but hold together enough to stuff; if too wet, add another 1 tbs panko.

Finish filling mixture

Gently fill each trout cavity with half of the shrimp mixture, distributing any larger shrimp pieces evenly. Fold the cavity closed (use kitchen twine or toothpicks if needed). Place the stuffed trout on a lightly oiled baking sheet or in a shallow roasting pan.

Stuff trout

Dot each stuffed trout with 1/2 tbs of the remaining butter and drizzle a little olive oil over the skin. Sprinkle the exterior with the remaining salt and pepper.

Top trout for roasting

In a small saucepan over medium heat, add 1/2 cup white wine and 2 minced garlic cloves. Bring to a gentle simmer and reduce the wine by about half, 3–4 minutes, to concentrate the flavor.

Make sauce base

Lower the heat to low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly until each addition is incorporated and the sauce is slightly thickened and glossy (this is an emulsified beurre blanc-style sauce). Do not boil once butter is added.

Mount butter

Stir in 1 tbsp lemon juice and 1 tbsp chopped parsley. Taste and season with salt and pepper to your preference. Keep warm on the lowest heat until the trout is ready; re-whisk briefly before serving if it separates.

Finish sauce

Preheat the oven to 400°F (200°C). Roast the stuffed trout in the preheated oven for 12–16 minutes, depending on size, until the flesh flakes easily with a fork and reaches an internal temperature of about 145°F (63°C). If you want a slightly crisper skin, broil for the final 1–2 minutes while watching closely.

Roast trout

Remove trout from the oven and let rest 2–3 minutes. Place each trout on a serving plate, spoon 2–3 tbs of the white wine butter sauce over the top and alongside the fish. Garnish with lemon slices and the extra chopped parsley.

Rest and plate

Serve immediately with any extra sauce passed at the table. Recommended sides: simple buttered new potatoes or sautéed greens to complement the lemony white wine butter sauce.

Serve

whole rainbow trout, scaled and gutted (head on or off per preference)

large shrimp, peeled and deveined, tails removed

unsalted butter (divided)

garlic cloves, minced

shallot, finely minced

fresh parsley, finely chopped

fresh lemon zest

fresh lemon juice

dry white wine (e.g., Sauvignon Blanc)

panko breadcrumbs

salt

black pepper, freshly ground

olive oil

dry white wine (additional)

unsalted butter (cold, cubed)

garlic cloves, minced (additional)

fresh lemon juice (additional)

fresh parsley, chopped (for sauce)

salt (to taste)

black pepper (to taste)

lemon slices or wedges

extra parsley, chopped

Pat frog legs dry with paper towels. If legs are whole pairs, separate them so you have 8 individual legs. Trim any excess membrane or cartilage. Drying ensures a good sear.

Prepare frog legs

Season flour: In a shallow dish or plate, combine the all-purpose flour, kosher salt, black pepper and optional paprika. Toss briefly so seasoning is even.

Dredge: Lightly dredge each frog leg in the seasoned flour, shaking off excess. Set dredged legs on a wire rack or plate while you heat the pan.

In a large skillet (preferably stainless steel or cast iron) set over medium-high heat, add the olive oil and 2 tablespoons of the butter. When the butter foam subsides and the pan is hot (but not smoking), add frog legs in a single layer without crowding. Sear 2–3 minutes per side until golden brown and cooked through. Work in batches if necessary. Remove seared legs to a warm plate and tent loosely with foil.

Heat fat and sear

Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Build sauce

Deglaze: Pour in the dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Add veal broth: Pour in the veal broth and bring the mixture to a gentle simmer for 2–3 minutes to concentrate flavor and warm the broth.

Finish sauce: Stir in the lemon juice and half of the chopped parsley. Remove the pan from the heat and whisk in the cold cubed butter one piece at a time to create a glossy emulsion (monter au beurre). Taste and adjust seasoning with additional salt and pepper if needed.

Return the seared frog legs to the skillet and spoon the sauce over them to warm them through for 30–60 seconds (do not overcook). Transfer to a warmed serving plate, spoon remaining sauce over the legs, sprinkle with the remaining parsley, and serve immediately with lemon wedges.

Return frog legs & serve

frog legs (cleaned)

all-purpose flour

paprika (optional, for color)

extra-virgin olive oil

garlic (minced)

shallot (finely minced)

fresh flat-leaf parsley (finely chopped)

dry white wine

veal broth (low-sodium)

butter (cold, cubed) for finishing

If lobster tails are frozen, thaw overnight in the refrigerator. Using kitchen shears, cut down the center of the top shell lengthwise to the tail, then carefully pry the shell open and lift the meat out, keeping it attached at the tail end. Rest the meat on top of the shell (butterfly). Pat dry with paper towels.

Prepare lobster

In a small bowl combine melted butter, olive oil, minced garlic, lemon juice, salt, pepper and smoked paprika. Brush half of the mixture evenly over the lobster meat.

Season and baste

Preheat oven to 425°F (220°C) or position an oven rack 6–8 inches from the broiler. Place lobster tails on a rimmed baking sheet lined with foil, meat side up. Roast for 8–10 minutes (for 8–10 oz tails) until opaque and just cooked through, or broil 4–6 minutes watching carefully to avoid overcooking. Halfway through cooking, brush with remaining butter mixture. Internal temp should be ~140–145°F (60–63°C). Remove from oven and let rest 2 minutes before serving.

Roast or broil

Cut potatoes into 1/3-inch sticks. Rinse in cold water until water runs clear to remove starch. Drain and soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator; this yields crisper fries. Drain and pat completely dry with towels.

Prep potatoes

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool 10 minutes.

First fry (blanch)

Increase oil temp to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels. While still hot, toss fries with olive oil, chopped parsley, chopped thyme, garlic powder, kosher salt and black pepper so herbs and seasonings coat evenly.

Second fry (crisp)

In a small saucepan combine white wine vinegar, white wine (or water), and minced shallot. Simmer over medium heat until reduced to about 1 tablespoon. Remove from heat and stir in chopped tarragon and chervil/parsley. Let cool slightly.

Make shallot-tarragon reduction

Place egg yolks and Dijon mustard in a heatproof bowl set over (but not touching) simmering water (double boiler). Whisk constantly and add the slightly cooled reduction in a thin stream. Continue whisking until mixture thickens and becomes pale and ribbon-like.

Emulsify

Remove bowl from heat. Very slowly drizzle in neutral oil while whisking vigorously to form an emulsion (about 150 ml). If the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen. Once emulsified, stir in lemon juice, salt and white pepper/cayenne to taste. Fold in a small amount (about 1 tsp) of extra chopped tarragon for the béarnaise flavor. Chill briefly if needed; the result should be a thick, aioli-like béarnaise.

Incorporate oil

Plate: Arrange a generous portion of herb fries on each plate. Place a lobster tail (meat side up) next to the fries. Spoon a dollop of béarnaise aioli alongside or lightly drizzle over the lobster if desired.

Garnish: Sprinkle lobster and fries with sea salt flakes and chopped chives or microgreens. Serve immediately with lemon wedges on the side for squeezing.

Notes: Ensure lobster is not overcooked — remove once opaque and firm. The fries are best served fresh and crisp. Leftover béarnaise can be refrigerated up to 2 days; gently rewarm to serve.

large Canadian lobster tails (8–10 oz each), shell split lengthwise

unsalted butter, melted

garlic, minced

smoked paprika (optional)

russet potatoes, peeled (or scrubbed) and cut into 1/3-inch sticks

vegetable oil (for frying) or canola oil

fresh thyme leaves, chopped

garlic powder

black pepper

egg yolks

white wine vinegar

dry white wine (or water)

shallot, minced

fresh tarragon, finely chopped

fresh chervil or parsley, chopped (optional)

lemon juice

Dijon mustard

vegetable oil (neutral) or light olive oil

white pepper or cayenne (optional)

lemon wedges

microgreens or chopped chives

sea salt flakes (for finishing)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Preheat

Halve the peaches and remove pits. If desired, score the cut surface lightly to help caramelization.

In a small bowl, melt the butter and whisk in honey, lemon juice and vanilla until combined.

Brush the cut sides of the peaches with the butter-honey mixture, place cut-side up on the prepared baking sheet, and roast for 12–15 minutes, until the peaches are softened and edges caramelize. Remove from oven and let cool slightly.

While peaches roast, toss pecans with brown sugar, smoked paprika and kosher salt in a small bowl until evenly coated.

Spread the pecans on a separate small baking sheet or cast-iron skillet and toast in the oven for 6–8 minutes, stirring once halfway, until fragrant and glossy. Watch carefully to avoid burning. Remove and let cool; sugar will harden slightly as they cool.

In a jar or small bowl whisk together Dijon mustard, red wine vinegar, honey, salt and pepper until smooth.

Slowly whisk in 3 tablespoons olive oil until the vinaigrette emulsifies and becomes slightly thickened. Taste and adjust seasoning; add more honey for sweetness or vinegar for brightness.

Place arugula in a large shallow serving bowl or on a platter. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper; toss gently to coat.

Halve or quarter the roasted peaches if desired and arrange them over the dressed arugula.