RECIPES FROM THE VAULT
FLOUNDER A LA GHERARDI
Broiled flounder stuffed with jumbo lump sweet corn crab cake-bacon-olives-beurre blanc.
ROASTED GROUPER
Fire roasted grouper with shrimp-leek-sweet corn, carolina gold rice and risotto-beurre blanc.
HANK'S OYSTER STEW
Plump oysters in a creamy, savory base of Yukon gold potatoes, leeks, and clam juice, finished with Worcestershire sauce, crispy applewood-smoked bacon, and fresh parsley.
THE OLD MAN'S OLD SCHOOL THERMIDOR
Lobster meat nestled in its shells, smothered in a white wine sauce, brandy, topped with and Irish cheddar melted cheese.
SEARED TUNA & JUMBO FRIED SHRIMP
Two of Chef Tim Richardson’s favorites combined into a dish smothered in Champagne Citrus Beurre Blanc & Chimichurri Sauce.
Seafood A La Wando
A Hank’s classic dish that is every seafood lover’s dream.