Written by Chef Ron Nugent Friday, 24 February 2012 00:00

Hey foodies, folks and friends.... remember, we cater too! Spring is in the air!!! We're famous for our clambakes and beach parties! Check out our board room for private meetings or parties up to 24. Full media 60" screen . Personalized delivery and full service catering too! The best time of year is here. Kids are really into school work, more peaceful days, more sunshine and the best seafood season. Prices tend to drop on many items , so we can pass along the savings on some famous meals like Maine Lobster, crab legs and lots of fresh fish dishes. It's always a good time to eat well and watch our health. Nobody does fish, shellfish and steaks better than the firegrille. Our chefs and servers know how to prepare and serve up the finest traditional and trendy dishes with just the right amount of spices, herbs and ingredients to make your favorites taste great. We always have your health and budget in mind when we create our new menus. If you haven't been in lately, check out our chef inspired comfort foods, excellent quality, low priced business lunch menu and expanded land and turf items. Try the new burgers or one of chef Leonel's daily specials. There are some super fresh fish specials right now from all around the world. There's something for everyone in the family! From toddlers, teenagers, date night to the big family gatherings, we can satisfy any size group or occasion. Come in soon and let us serve you an exceptionally tasty, friendly and healthful meal experience. Look for our clambake special this and fall. DON'T FORGET ABOUT OUR HAPPY HOUR 7 NITES A WEEK!!! thanks for stopping in, bon apetit Ron Nugent

Written by Chef Ron Nugent Wednesday, 06 April 2011 00:00

Easy as 1-2-3

1)Make the dynamite sauce: 1/2 c. good Mayo, 2 tblsp. Durkee/Franks hot sauce, 1 tblsp.soy or teriyaki sauce, 1 tsp. lemon juice, 3 tblsp.bread crumbs, mix together

2)Take a nice fillet(s) of trimmed, skinless salmon and place in a buttered baking dish.

3)spoon and spread the thick glaze over the fish about 1/4 " thick

4) Bake in a 375-400* degree oven for about 12-15 depending on thickness, but don't let the glaze burn

voila!

You can add shredded crab meat to the sauce for an added flavor and texture experience. Have fun & bon apetit!!!