FRESH SQUEEZED CITRUS JUICES

KEY LIME CAIPIRINHA

Caipirinha (pronounced kie-purr-REEN-yah) roughly translates to "country bumpkin". It is made with cachaça, an intensely sweet Brazillian style of rum made from sugarcane juice. The Caipirinha is the national drink of Brazil, where it originated, and is a common Carnavale drink. Although it is more difficult to find, it's important to choose a premium cachaça for this cocktail in particular because the drink is not heavily flavored and a cheaper brand can ruin an otherwise perfect Caipirinha.

Ingredients

  ½ oz Rykoff Sexton Fresh Squeezed Key Lime Juice

  2 tsp fine sugar

  2 oz cachaca

Preparation

Place the key lime juice and sugar into an old-fashioned glass.

Muddle well.

Fill the glass with ice cubes.

Pour in the cachaca.

Stir well. Add fresh mint, rosemary or cucumber to make a signature drink.

MEYER LEMON & OREGANO DRESSING

2 garlic cloves

2 anchovy fillets packed in oil (drained)

1/2 teaspoon crushed red pepper flakes

kosher salt

1/2 seeded, finely chopped lemon (with peel)

1/4 cup (loosely packed) fresh oregano leaves

1/4 cup extra-virgin olive oil

2 oz Rykoff Sexton Meyer Lemon juice

MEYER LEMON CURD

Ingredients

5 egg yolks

1 cup sugar

4 lemons, zested

4 oz Rykoff Sexton Meyer Lemon juice

1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

KEY LIME GUACAMOLE

Ingredients

3 Haas avocados, halved, seeded and peeled

1 oz Rykoff Sexton Key Lime juice

1/2 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 T chopped cilantro

1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.



GREAT IDEAS

Naan Contender

poundies, spicy chicken, roasted peppers and cheddar, baked onto naan bread. buffalo sauce and gorgonzola dressing finish off this employee favorite

$10.99

Stuffed Spinach Crepes

two fresh spinach crepes, three cheeses, toasted pine nuts, and sun-dried tomato. pan-fried, nestled on mesclun greens and drizzled with balsamic reduction

$8.99

Mad Mexi-skins

crisp, fried potato skins, baked with refried beans, avocado, tomato and cheddar and served with salsa and sour cream

$9.99

Pesto Filled Portabella Cap

overflowing with sun dried tomato-artichoke pesto; topped with fresh mozzarella, on a bed of field greens drizzled with balsamic reduction

$10.99

Calitali

golden fried calamari tossed with pepperoncini, sundried tomato, olives, white wine, soy sauce and a pinch of spice, finished with grated parmesan

$9.99

Fried Calamari

breaded with a wheat free coating, deep fried and served with oregano-pepperoncini relish

$8.99

Lucky Latkes

zucchini pancakes on a bed of baby greens with chive sour cream

$8.99

Sweet Rissoto-corn Fritters

arborio rice, simmered with sweet potato, corn, caramelized onion and fresh herbs. these tasty delectables are served with two dipping sauces- creamy onion-gorgonzola dressing and maple-carrot reduction

$10.99

Chicken Wings Gone Crazy

12 wings served in one of our signature sauces; buffalo, general dean’s, barbecue or teriyaki. creamy gorgonzola dressing on the side

$8.99

Pacific Rim Rolls

broiled, ground chicken tenderloins marinated with our bangkok slaw and wrapped up egg roll style. served with spicy thai peanut sauce. one of the dishes featured on diners, drive-ins and dives

$13.99

Baked Brie

filled with sun dried tomato-artichoke pesto, baked in phyllo, presented with fruit and bread

Crazy Stir Fry

snow peas, bok choy, celery, carrots, broccoli, red pepper and onion, tossed in delicious stir fry sauce, over brown fried rice

$20.99

Very Gouda Hickory Pork

pork tenderloin stuffed with gouda cheese and sautéed apples, then wrapped with hickory smoked bacon. served with roasted vegetables and sweet potato hash

$15.99

Pumpkin Sage Risotto

this vegan entrée is a cornucopia of delicious seasonal expression. risotto slowly stirred in a pumpkin-sage coconut cream sauce with grilled portabella mushroom, zucchini, and fresh pumpkin

vegan

$19.99

Miso-ginger Glazed Salmon

a salted salmon filet roasted with a glaze of ginger, shallot, cilantro, japanese wine, and miso, served with grilled garlic mashed potatoes and steamed asparagus

$19.99

Mango Mahi Mojito

blackened mahi mahi, roasted and served over spinach corn rice, with citrus rum sauce and mango-mint salsa

$19.99

Chicken Champagne with Portabella Risotto

chicken breast stuffed with basil-mascarpone, lightly breaded and roasted to tender perfection. served over portabella risotto, grilled asparagus and topped with a champagne-sage buerre blanc

$16.99

Honey BBQ Chicken Enchilada

honey glazed chicken, grilled, pulled and mixed with corn, black bean, and fresh jalapeños. baked in a flour tortilla with a tangy barbeque mole and cheddar-jack cheese. served with jalapeno cornbread and peppered green beans

$15.99

West Coast Vegan Enchiladas

a flavorful mix of roasted tempeh, pintos, olives, peppers, eggplant and medium hot spices smothered in a black bean mole then baked into a tomato tortilla. served with salsa and spinach-corn rice

Vertiginous Vegan Burgers

No animal products used, comes with a choice of balsamic bean salad or Bangkok slaw side. you may substitute one of our other crazy sides for $1

$9.99

Just Plain Nuts Burger

toasted cashews and walnuts, mixed up with a variety of cooked lentils and sautéed zucchini. this nutty concoction is served on naan bread with a side of sun dried tomato-artichoke pesto

$10.99

Poco Loco Vegan Burger

roasted tempeh and wild black rice meld with peppers, onions, black beans and olives. the ’burger’ is then spiced, wrapped in a tomato tortilla with avocado, and grilled. salsa and vegan sour cream are on the side

$10.99

Vegan Harvest Burger

breaded eggplant topped with caramelized red onion and pumpkin, grilled into a phyllo crust and served with a spiced pumpkin dipping sauce

$9.99

Birdie Mae Burger

grilled tempeh, purple sticky rice, sweet potato, roasted sunflower seeds, and rosemary-pumpkin pesto combine to create a wonderful taste and texture. we grill this burger into a tomato tortilla

$9.99

Wild And Crazy Mushroom Burger

portabella, porcini, and domestic mushrooms mixed with risotto and sautéed vegetables. this one is served on a vegan bun with a side of wild mushroom gravy

Hoof, Fin, Fin And Claw Burgers

comes with a choice of balsamic bean salad or Bangkok slaw side. you may substitute one of our other crazy sides for $1

$11.99

Freaky Fajita Burger

ground chicken marinated "tex-mex" style, then grilled in a tortilla with avocado and cheddar / jack cheese. salsa and sour cream come on the side

$11.99

Manic Marksala Burger

a transformation of the famed chicken marsala into a mouthwatering burger. sweet marsala wine, marinated mushrooms and ground chicken topped gooey brie cheese. served on a grilled bolo

$11.99

Luna-sea Burger

freshly ground salmon mixed with pistachio pesto, then baked in phyllo dough and served with a side of orange-chipotle mayonnaise. one of the dishes featured on diners, drive-ins and dives

$13.99

Mahi Mahi Taco Burger

mahi mahi marinated with jalapenos, citrus, and fresh vegetables, then breaded in a corn chip crust and wrapped in a tortilla with bangkok slaw and pico de gallo. a fresh avocado-tomatillo guacamole is served on the side

$10.99

Baa-baa Burger

ground lamb and feta cheese baked in phyllo dough with a side of oregano-pepperoncini relish

$9.99

Silly Turkey Burger

ground, seasoned turkey mixed with creamy risotto. served on a grilled bolo with basil-goat cheese mayonnaise on the side

$10.99

The Ma-Ma-Mumbai Turkey Burger

ground turkey infused with rosemary, curry, cumin, allspice, and ginger, topped with smoked gouda and sliced apples and presented on a grilled bolo

Mad-max Burgers

lean beef, mixed in wacky fashion. comes with a choice of balsamic bean salad or bangkok slaw side. you may substitute one of our other crazy sides for $1

$9.99

Loco Burger

a mix of beef, black beans and cheddar, grilled into an avocado filled tortilla and presented with our smoky salsa

$10.99

The Red Rage Franco Beef And Boursin Burger

this juicy burger is topped with herbed cream cheese, toasted sunflower seeds and alfalfa sprouts. the bun is a whole wheat kaiser roll

$11.99

Jumpin’ Jack Hellapeno Burger

a bold and spicy blast of a burger. ground beef mixed with jalapeno and cheddar jack cheese, served with a chili garlic mayonnaise on our house bun

$12.99

Whassupy Burger

ground beef coated with sesame-fennel-wasabi powder spice rub. after grilling, we top it with brie cheese and home-made red onion rings, and roll it out on a whole wheat bun. on the side, you’ll find a wasabi-chipotle mayonnaise. one of the dishes featured on diners, drive-ins and dives

$9.99

Quirky Cajun Burger

mixed with caramelized onions and Louisiana ’s craziest spices. on a bolo with a creole catsup side

$9.99

Goofy Gorgonzola Burger

ground beef mixed with caramelized onions and gorgonzola cheese. this savory burger is served on a grilled bolo with a side of creamy onion-gorgonzola dressing

$9.99

Moo-moo Melt

an old school patty melt. ground beef mixed with caramelized onions, griddled and pressed into rye bread with mayonnaise and cheddar

$8.99

Plain And Simple Burger

on a toasted bolo. personalize it with some of our “add-ons”

Rising Stars Philadelphia Honorees Dinner

We had the pleasure of dining on some amazing food last night from Philadelphia's Best.

Chef Terence Feury - Tavro 13

Grilled Australian Lamb Sirloin, Braised Dates, Onion Confit and Harissa

Chef Bryan Sikora - a.kitchen

Cervena Venison Osso Bucco, Middle Eastern Ragu, Falafel & Yogurt Sauce

Chef Jean-Marie Lacroix - Brulee Catering

Philadelphia Salmon Feuillete "Hoagie" with Tarragon Sauce

*using Pacific Wild Salmon sourced by US Foods*

Chef Matt Ridgway - PorcSalt

Smoked Heritage Pork Shoulder Quebecoise, Marinated Prunes, Bitter Greens

Chef Daniel Stern - R2L

Passed Hors d'oeuvres and Desserts

A PICTURE IS WORTH A 1000 WORDS

CRABCAKE SAUCE IDEAS

Whether you make your own crabcake

or

use the Harbor Banks Premium Handmade Crabcakes

you need a great sauce to accompany it.

Here are a couple ideas to get you started.

Remoulade Sauce

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped onion

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons horseradish

3 tablespoons Creole whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Lemon Caper Aioli

1 cup Monarch extra heavy mayonnaise
the juice of 1/2 lemon
1 Tbsp minced capers
1 tsp Dijon mustard
1 tsp fresh ground black pepper
2 Tbsp water
1 clove minced garlic

Blend together in food processor. Refrigerate until use.

GREAT FOOD & GREAT HISTORY

Nathaniel Hasty, a pirate from New England and his wife Elizabeth, a school teacher from Boston, settled in “Ponce Park” during the 1870’s. By 1881 they had built and established a small fishing village and trading post where Elizabeth Hasty served as a Post Mistress for twenty four years. In 1908 Elizabeth Hasty sold the property to Frank E. and Annie Eliza Stone. The Stone family, including six year old Valda, moved form Titusville to “Ponce Park” joining a handful of families living at the Inlet. The Stones owned the only com- mercial fishing dock and soon were operating the Post Office, a general store, and an orange grove.

While visiting a relative in South Carolina, daughter Valda Stone met B.G. Timmons whom she later married, and they returned to "Ponce Park". After the death of her parents, Valda and her husband continued her mother's river row boat business. Later in 1948 they officially opened Timmons Fish Camp. Business was conducted out of the old family homestead until 1951, when a new boat booking office was built. B.G.Timmons served as the second mayor of Ponce Inlet and played a major part in obtaining the charter for the Town of Ponce Inlet. He served on the Ponce Inlet Commission until his death in 1970.

During the 1960's Valda and B.G. Timmons son Frank brought his newly completed party fishing boat the "Marianne" to berth at the fish camp and began running deep sea Red Snapper fishing trips. Seeing that more, and larger boats were needed to keep up with the business, Captain Frank added the "MarianneII" and" Sea Love" and moved the charter boat business down the street to the Sea Love Marina. Captain Frank Timmons is recognized for pioneering the party boat fishing business out of Ponce Inlet.

After moving the boats to the new marina office, Timmons Fish Camp was converted to a fresh fish market and a small grocery store serving the locals and restaurants with fresh fish. Many big "fish stories" were told over beers, some which go a little "too salty" for the ladies, so Captain Frank purchased the family fish camp and built a bar on the waterfront for the fishermen. This was the original Down The Hatch pub located next to the fish market, currently our inside bar area. Soon someone said

"Hey, how about a fried fish sandwich", and the restaurant was born. In 1977 the over the water dining room was constructed and the pub became Down the Hatch Seafood Restaurant. As the popularity of the restaurant grew, an outside deck and modern kitchen was added. Captain Frank Timmons and his family developed his parents original "Timmons Landing of the 40's into the present day Down the Hatch Restaurant and Sea Love Marina and Boat Works.
                                                           See you at the Hatch !!

Dine Inside or Outside On Our All Weather Deck

386-761-4831

Front Street • Ponce Inlet, FL
Open 11:30am - 9pm

TIME FOR GREAT SEAFOOD RECIPES

TODAY IS ASH WEDNESDAY AND THE START OF LENT.

SEAFOOD RECIPES WILL FOLLOW FOR THE NEXT WEEK OR SO.

SHARE YOUR FAVORITES.

MISO GINGER MARINATED SALMON

Ingredients

1/4 cup white miso (fermented soybean paste)

1/4 cup mirin

2 tablespoons unseasoned rice vinegar

2 to 3 tablespoons Pacific Jade soy sauce

2 tablespoons Cross Valley Farms green onions, minced

1 1/2 tablespoons minced fresh ginger

2 teaspoons Pacific Jade toasted sesame oil

4 Harbor Banks salmon fillets, 8 ounces each

Salt and freshly ground pepper

Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

AUSTIN, TX - BARLEYSWINE

Small Plate Offerings from our Local Farmers

Grilled broccoli, chili, crushed duck egg, goat ricotta | 9

Chicken fried chicken egg, green garlic grits, romanesco | 10

Steel head trout, fennel cream, pine, shiitake mushrooms, smoked roe | 14

Goat, walnut, kohlrabi, fenugreek, wild rice, green garlic | 13

Cauliflower, bay scallops, raisin, almond, masa | 14

Grilled bacon, brussel sprouts, hot sauce, hay, hoe cakes | 12

Pig, crispy ankle, sauerkraut, beans, hot sauce |15

Duck, foie gras, carrot, lavender, farro, hibiscus | 22

Cauliflower panna cotta, white chocolate, pine nut, coffee | 8

Beer for the Kitchen | 1

 

• We recommend 3-4 dishes per person
• Menu by: Bryce, Carlos, Sam, Kyle, Jon, Kevin, Mark, Bradley, Parker