Three soft flour tortillas stuffed with fish, jack cheese, sliced cabbage, cilantro, house made sauce, sour cream & jalapenos.

Fish Taco Dinner

Two soft flour tortillas stuffed with fish, jack cheese, sliced cabbage, cilantro, house made sauce, sour cream & jalapenos.

Fish Tacos

Yellowfin tuna in a cheddar wrap with jack cheese, sauteed peppers & onions, served with rice, salsa, jalapenos, & sour cream.

Grilled Fish & Black Bean Burrito

Sweet Red Peppers, Grilled Red Onion, And Golden Pineapple. Topped With a Key Lime-Honey Vinaigrette, Cashews, And Goat Cheese

Pepper Grilled Faroe Island Salmon Over Mixed Greens

*Flank steak marinated & grilled topped with spicy ‘jerk’ seasoning. 5 oz or 8 oz option available.

Jamaican ‘Jerk’ Beef

Chicken breast rolled in coconut & cracked pepper, fried with lime curry dipping sauce.

Coco Loco Chicken

Tomato, carrot, pepper & onion

Handcrafted pickers vodka from Nashville, Tennessee & ginger beer with a squeeze of fresh lime.

Nashville Mule

An after dinner coffee drink made with frangelica, baileys & fresh roasted coffee.

Toasted Turtle

Mother earth gin (Kinston, NC), splash of sour, lemon juice & club soda.

Carolina Collins

For the kids, a “shark attack” without the bite

Near Miss

Don Q rum, with cranberry juice, pineapple juice, & a splash of black raspberry.

Naked Turtle Punch

Light rum & spiced rum, cream de banana, fresh OJ & pineapple

Lost Tortugas

Sauza tequila, citrus juice, soda & agave

Skinny Margarita

Specialty of the house with a splash of fresh OJ, topped with gran marnier

Sunshine Margarita Grande

Chocolate Chip Pecan Pie

Coconut Cream Pie

Chocolate Peanut Butter Pie

Kids Buttered Pasta

Chicken Tenders

Peanut Butter & Jelly

Grilled Cheese

Crawdads with onion, roasted garlic, tomato & peppers over pasta.

Creole Crawdad Fett

Shrimp, onion, roasted garlic, tomato & bacon over pasta.

St. Martin Shrimp

Pat fish fillets dry with paper towels and cut into 1- to 1.5-inch strips if whole fillets. Place in a bowl and toss with 2 tbs olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and lime juice until evenly coated. Set aside to marinate for 10 minutes while preparing other components.

Prepare fish

In a medium bowl combine thinly sliced cabbage and half of the chopped cilantro (reserve remaining for garnish). Lightly toss and set aside. Season with a pinch of salt if desired; the slaw will be dressed by the sauce when assembling.

Make slaw

In a small bowl whisk together mayonnaise, 0.25 cup sour cream, hot sauce, minced chipotle (if using), honey, apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust hot sauce or honey to preference. Reserve some sauce for drizzling and some for serving on the side if desired.

Make house sauce

Heat a large skillet over medium-high heat until hot. Add a thin film of olive oil (about 1 tsp if needed). Add seasoned fish strips in a single layer without crowding; cook in batches if necessary. Sear 2–3 minutes per side (depending on thickness) until opaque and flakes easily with a fork. Remove cooked fish to a plate and keep warm.

Warm the flour tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred, or brush lightly with olive oil/butter and warm in skillet. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: Lay one warm tortilla on a plate. Spread about 1 tbs of the house sauce across the center of the tortilla. Add a generous handful (about 1/3 cup) of shredded jack cheese, then place a portion of cooked fish (about 3–4 strips, roughly 4–5 oz total fish per 3 tacos) on top of the cheese so it melts slightly. Top with about 2/3 cup slaw (divide slaw evenly across three tacos), a spoonful (about 1 tbs) of sour cream if using extra, a few slices of jalapeño to taste, and sprinkle with remaining chopped cilantro. Squeeze a lime wedge over each taco before serving.

Repeat for remaining tortillas and ingredients. Serve immediately with extra house sauce and lime wedges on the side.

white fish fillets (cod, tilapia, or haddock)

olive oil

ground cumin

smoked paprika

garlic powder

kosher salt

black pepper

fresh lime juice

soft flour tortillas (8-inch)

jack cheese, shredded

green cabbage, thinly sliced

fresh cilantro, chopped

jalapeño, thinly sliced

lime wedges (for serving)

mayonnaise

sour cream

hot sauce (your choice)

chipotle in adobo, minced (optional)

honey

apple cider vinegar

salt

extra sour cream (for dolloping)

olive oil or butter (for warming tortillas)

Pat fish fillets dry with paper towels and cut into 1-inch strips or bite-size pieces. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss the fish pieces gently to coat and let sit while you prepare other components (10 minutes).

Prep and marinate

Heat a large skillet over medium-high heat and add 1 tbsp butter or oil. When hot, add the seasoned fish in a single layer (work in two batches if necessary). Cook without moving for 2–3 minutes to develop a crust, then gently flip and cook another 1–2 minutes until opaque and easily flakes with a fork. Total cook time ~4–5 minutes depending on thickness. Remove from skillet and keep warm.

Cook fish

In a small bowl combine 1/4 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or lime if needed. Refrigerate until ready to assemble.

Make the sauce

Thinly slice cabbage until you have about 1 cup. Place cabbage in a bowl and toss with 1/2 tbsp lime juice (from the fish marinade amount if available) and a pinch of salt to brighten. Keep the chopped cilantro and thinly sliced jalapeño ready for assembly.

Prepare slaw

Warm the 2 flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Warm tortillas

Place each warm tortilla on a plate. Spoon 1/4 cup (adjust) of the shredded jack cheese onto the center of each tortilla. Divide the cooked fish evenly between the two tortillas (about half the fish per taco). Top each with a handful (~1/2 cup combined) of the sliced cabbage slaw, a drizzle (about 1–2 tbs) of house sauce, a small dollop (about 1 tbs) of extra sour cream if desired, a sprinkle of chopped cilantro, and a few jalapeño slices to taste. Squeeze a lime wedge over each taco just before serving.

Assemble tacos

Serve tacos immediately while fish is warm. Offer extra lime wedges, hot sauce, or additional cilantro on the side. If preparing for more people, scale ingredients proportionally.

white fish fillets (tilapia, cod or mahi-mahi)

lime juice

paprika

jalapeño, thinly sliced (seeds removed for milder heat)

lime wedges

chipotle in adobo, minced

hot sauce (optional)

lime juice (for sauce)

salt (for sauce)

butter or oil for skillet

Pat tuna steaks dry with paper towels. In a small bowl combine 2 tbs olive oil, ground cumin, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Brush both sides of the tuna with the spice-oil mixture. Let sit at room temperature 10–15 minutes while you prepare other components.

Prepare and marinate tuna

Heat a grill or a heavy skillet (cast iron) over medium-high heat until very hot. Lightly oil the grill grates or skillet. Cook tuna 2–3 minutes per side for medium-rare (adjust 1–2 minutes more per side for more well done). Remove from heat and let rest 3–5 minutes, then flake or slice into 1/2-inch pieces. Reserve juices in the pan and scrape into a bowl to mix with black beans if desired.

Grill or sear the tuna

In a small saucepan or in the skillet over medium heat, add the drained black beans and 1–2 tablespoons of the reserved pan juices or 1 tbs olive oil. Warm 3–4 minutes, stirring. Lightly season with a pinch of salt and 1/4 tsp black pepper and stir in optional 1/4 tsp cayenne for heat. Remove from heat and keep warm.

Warm and mix black beans

Slice the onion into thin half-moons. Core and slice the bell peppers into thin strips. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes.

Season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper halfway through cooking. In the last minute of cooking squeeze in 1 tbs fresh lime juice. Remove from heat and keep warm.

Rinse the rice under cold water until water runs clear. In a medium saucepan bring 2 cups water to a boil with 1/4 tsp salt and 1 tbs butter. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before using.

Warm the cheddar flour tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay a warmed tortilla flat. Spoon about 1/4 cup cooked rice down the center, followed by 1/4 cup warmed black beans, a generous handful (about 1/4 cup) of the sautéed peppers & onions, and 3–4 tablespoons flaked or sliced grilled tuna. Sprinkle with a mixture of shredded cheddar and Monterey Jack (about 1/4 cup total).

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas.

If you prefer a crisped burrito, heat a tablespoon-sized amount of butter or oil in a skillet over medium heat and place each burrito seam-side down. Cook 1–2 minutes per side until golden and cheese has melted.

Place burritos on plates. Serve with salsa (about 1/4 cup per burrito), a spoonful of sour cream (about 2 tbs), and pickled or fresh jalapeños to taste. Garnish with chopped fresh cilantro and lime wedges. Offer hot sauce on the side.

Optional: serve additional rice and beans on the side if desired.

yellowfin tuna steaks

black beans (canned, drained and rinsed)

yellow onion

red bell pepper

green bell pepper

long-grain white rice

water

butter

large cheddar flour tortillas (wraps)

shredded cheddar cheese

shredded Monterey Jack cheese

salsa (your choice: pico de gallo or salsa roja)

pickled jalapeños or fresh sliced jalapeños

fresh cilantro (optional)

hot sauce

ground cayenne (optional)

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if needed. Place fillets skin-side down on a tray.

Prepare salmon

Make marinade: whisk together 3 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika in a small bowl. Brush or spoon the marinade over the top of each fillet, coating evenly. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Prepare vegetables: Core and seed the red bell peppers, then cut into large flat pieces or 1/2-inch strips suitable for grilling. Peel and cut the red onion into 1/2-inch thick rounds or wedges that will hold together on the grill. Toss the cubed pineapple with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly with neutral oil or brush vegetables with remaining 1 tbs olive oil.

Grill peppers and onion: Place peppers skin-side down and onion rounds on the hot grill. Grill the peppers until charred and softened, about 6-8 minutes per side for large pieces (reduce time if smaller strips), turning as needed. Grill onion until tender and charred at edges, about 3-4 minutes per side. Remove and set aside to rest; slice peppers into strips if left whole.

Grill pineapple: Place pineapple cubes (or slices if you cut rings) on the grill in a grill basket or on direct heat. Grill until golden and caramelized, about 2-3 minutes per side. Remove and keep warm with the vegetables.

Oil the grill grates or brush the salmon lightly with oil to prevent sticking. Place the marinated salmon fillets skin-side down over medium-high heat. Cover and grill undisturbed for 4-6 minutes depending on thickness (about 4 minutes for 1-inch thick fillets).

Flip the fillets carefully with a fish spatula and grill flesh-side for an additional 1-3 minutes until the salmon reaches an internal temperature of 125-130°F for medium-rare to medium, or longer to desired doneness. Remove from grill and let rest 3 minutes.

Make the dressing: In a small jar or bowl combine 3 tbs fresh key lime juice, 2 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard and a pinch of salt and pepper. Whisk together while slowly pouring in 4 tbs olive oil until emulsified. Taste and adjust honey or salt to preference.

Arrange greens: Divide 8 cups mixed greens among 4 plates or a large platter. Scatter chopped cilantro if using.

Top with vegetables and pineapple: Distribute the grilled red peppers, grilled red onion slices, and grilled pineapple evenly over the greens.

Place the salmon: Break each resting salmon fillet into large flakes or place each whole fillet on top of the greens and vegetables.

Dress and finish: Drizzle the key lime-honey vinaigrette lightly over the salads (about 1 to 1.5 tbs dressing per plate). Sprinkle 1/2 cup chopped cashews and 1/2 cup crumbled goat cheese evenly over all plates. Garnish with lime wedges on the side.

Serve immediately while salmon is warm. Leftover dressing can be stored refrigerated for up to 3 days.

Faroe Island salmon fillets

garlic, minced

fresh lime juice (for marinade)

sweet red bell peppers

red onion

fresh pineapple

olive oil (for grilling)

kosher salt (for vegetables)

black pepper (for vegetables)

mixed salad greens (baby lettuces, arugula, baby spinach mix)

fresh cilantro leaves (optional)

fresh key lime juice (or regular lime)

Dijon mustard

olive oil (for dressing)

salt (to taste)

black pepper (to taste)

raw cashews, roughly chopped

crumbled goat cheese

fresh lime wedges

neutral oil spray or extra olive oil (for grill)

In a blender or food processor, combine fresh lime juice, soy sauce, olive oil, dark rum (if using), chopped fresh thyme, minced garlic, chopped green onions, chopped scotch bonnet (or habanero) pepper, brown sugar, salt, and black pepper. Blend until mostly smooth and emulsified, about 30–45 seconds. Scrape down sides and pulse once more.

Prepare marinade

Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, turning to coat both sides thoroughly. Press out excess air and seal the bag, or cover the dish tightly. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate. If short on time, marinate for a minimum of 1 hour.

Marinate steak

About 30 minutes before grilling, remove the steak from the refrigerator and let it sit, sealed, at room temperature to take the chill off. Reserve the marinade; if you want to use some as a finishing glaze, bring it to a rolling boil for 2–3 minutes to kill any raw-meat bacteria (optional).

Bring to room temperature

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). Clean and oil the grates lightly with the neutral oil to prevent sticking.

Preheat grill

Remove the steak from the marinade and pat lightly with paper towels to remove excess moisture (this promotes a good sear). Place the steak on the hot grill. For a flank steak about 1/2 to 3/4 inch thick, grill 4–6 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C). Adjust time for thickness and desired doneness. Avoid overcooking — flank steak is best medium-rare to medium.

Grill steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. While resting, mix the jerk finishing rub (allspice, cinnamon, nutmeg, smoked paprika, red pepper flakes, and sea salt) in a small bowl. After the steak has rested, lightly sprinkle the finishing rub evenly over both sides and press gently so the spices adhere. Note: the finishing rub is concentrated; use sparingly to complement the marinade.

Rest and apply finishing rub

Slice the steak thinly against the grain into 5 oz or 8 oz portion sizes as required. Arrange slices on a warmed plate, garnish with chopped cilantro or parsley and lime wedges. Serve immediately.

Slice and serve

If you reserved marinade and boiled it, you can reduce it in a small saucepan over medium heat for 4–6 minutes until slightly thickened to make a glaze. Brush lightly over the sliced steak before serving for extra moisture and flavor. Discard any marinade that was not boiled.

flank steak

soy sauce

dark rum (optional)

fresh thyme leaves, chopped

green onions, chopped

scotch bonnet or habanero pepper, seeded and chopped

brown sugar

freshly ground black pepper

allspice (ground)

ground cinnamon

ground nutmeg

crushed red pepper flakes

fine sea salt

neutral oil for grill (vegetable or canola)

fresh cilantro or parsley, chopped (optional)

Butterfly each chicken breast (slice horizontally almost through and open like a book) then place between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch. Trim any thin edges. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare chicken

Place the 3 tbs flour on a shallow plate. In a second shallow bowl whisk the 2 eggs with 3 tbs milk until uniform. In a third bowl combine 1 1/2 cups shredded coconut, 3/4 cup panko breadcrumbs, 1 tbs lime zest, and 1/2 tsp ground coriander; mix to combine.

Set up breading station

Working one piece at a time: dredge chicken in flour, shaking off excess; dip into the egg wash, allowing excess to drip; press firmly into the coconut-panko mixture, ensuring an even coating on both sides and edges. Place coated breasts on a sheet tray and let rest 10 minutes to help adhesion.

Bread the chicken

In a large skillet (preferably cast iron or heavy-bottomed) add 1 cup neutral oil and 1 tbs unsalted butter and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F / 175°C if using a thermometer). Reduce heat to medium. Add the coated breasts (work in batches if needed; do not crowd) and fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning the coconut while ensuring chicken cooks through. Transfer to a wire rack set over a sheet pan and rest 5 minutes.

Fry the chicken

While the chicken rests, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tbs fresh lime juice, 1/2 tbs lime zest, 1 tsp mild curry powder, 1 tbs honey, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl. Whisk until smooth. If the sauce is too thick, whisk in up to 1 tbs water to reach desired dipping consistency. Taste and adjust seasoning — add more lime juice for brightness, honey for sweetness, or curry powder for more warmth.