Chowder in Dock Square

We're so proud of our cuisine, we actually give away our secrets! Not only do we include a recipe in every newsletter, but now we're also offering up our recipe file from past newsletters, as well as some special requests we've received from our diners. If you have a favorite Hurricane Restaurant dish you'd like to recreate in your own kitchen, drop us a line. We'll see if we can pare it down to a serviceable size and add it to our recipe file.

The Master List of Recipes:

• Spring 2003: Jumbo Lump Crab Cakes
• Fall 2002: Brined, Double-Cut Pork Chops w/ a Warm Sweet Potato & Cranberry Relish
• Spring 2002: Pan-Seared Chicken Saltimbocca
• Fall 2001: Pan-Seared Yellowfin Tuna
• Spring 2001: Chili Marinated Grilled Vegetable Stack
• Winter 2001: Grilled Filet Mignon with a Wild Mushroom and White Bean Ribollita
• Fall 2000: Lobster Lasagna with Fresh Asparagus
• Spring 2000: Grilled Veal Rib Chop with Grilled Fennel and Tomato Cassoulet
• Winter 2000: Walnut & Brie Stuffed Swordfish Steak w/ a Carrot & Pear Slaw
• Fall 1999: Chestnut and Currant Encrusted American Rack of Lamb With a Bittersweet Ganache
• Spring 1999: Horseradish Encrusted Atlantic Salmon w/ a Warm Chopped Citrus & Baby Spinach Salad
• Winter 1999: Chocolate Peanut Butter Tart
• Fall 1998: Skewered Chicken Satay with a Spicy Peanut Sauce (appetizer)
• Spring 1998: Pickled Soft-Shell Crabs
• Winter 1998: Pan-Seared Fresh Salmon Burgers with a Caper & Dill Aioli
• Fall 1997: Pickled Soft-Shell Crabs
• Spring 1997: Fresh Lump Crabmeat Cakes with a Preserved Lemon Salad
• Fall 1996: Crème Brulee
• Spring 1996: Penobscot Bay Mussels
• Fall 1995: Fire Roasted Oysters
• Spring 1995: Maine Lobster Chowder
• Fall 1994: Deviled Maine Lobster Cakes with Fresh Tomato and Cilantro Salsa
• Spring 1994: Caeser Salad
• Fall 1993: Grilled Chicken Satay