Our Recipes

grilled shrimp with chimichurri

Spicy Grilled Gulf Shrimp Kabobs with Chimichurri over Grilled Garlic Scapes

Serves 4 20 jumbo gulf shrimp, deveined with shell left on 3 scallions cut into 2-3 inch lengths 4 wooden...

Grilled Lake Trout with Tarragon Aioli

The tarragon aioli adds a creamy rich compliment to the flavorful lake trout.

Grilled Bluefish with Kalamata Piquillo Relish

Give this fish with flavor a try and see why love is blue!

Shad Roe

Every April, customers faithfully flock to our counter for this highly-anticipated, mid-Atlantic specialty you can't get anywhere else in town...

Shrimp Stuffed Squid

The flavors of the shrimp and the squid shine, complimented by the tangy tomato sauce. Serve as a main course or slice and serve with cocktail forks or toothpicks for a great appetizer.

Linguine with Wild Gulf Shrimp & Asparagus

Serves 2 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1/2 lb. dried linguine 3/4...

Monahan’s Fried Smelt

If you’ve ever experienced the sweet crunch of a fried smelt, salted and eaten whole, you’d know what all the fuss is about!

So Hap Xa – Mussels Steamed in Lemongrass

Another delicious recipe from Vietnam