Guppy's on the Beach Bar & Grill
Today's Specials
Chef Scott's Specials
for February 4
Upcoming Events
Valentines Day Menu
February 14, 2012
Art Exibit at Guppy's
January 8th through Februar...
NEW MENU - SMALL PLATE...
January 1st
Call Ahead
For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List
Reservations
Hours
Sun - Thurs 11:30 - 10:00
Fri - Sat 11:30 - 10:30
Recipes
Spicy Curry Crab Roll
Crepes, cream cheese, snow crab and a mix of spices for a little kick.
Hoison BBQ Veal Chop’s
The recipe that I have chosen to finish out the year is one of my favorites and incorporates my favorite way to cook veal. It is a charcoal grilled chop with an Asian twist. This chop goes well with morocco couscous or an asian style slaw. I hope you enjoy.
Roasted Corn and Wild Mushroom Salsa
This month’s recipe is a roasted corn and wild mushroom salsa. This condiment goes well with char grilled fish, herb roasted chicken, or mesquite or smoked scallops. I hope you enjoy it. Until, next month…
Gulf Hogfish
This months recipe is Jamaican Jerk Gulf Hogfish. Don't be fooled by the name. When we feature Hogfish on our daily specials it flys out of the kitchen.
Blackened Swordfish Steak with a Tomato Corn Tartar
This month's featured recipe is Blackened Swordfish with a Tomato Corn Tartar.
Spearmint Creme Brulee
My recipe for this month is a crème brulee that is cool and minty , sweet, but not heavy. It is a spearmint crème brulee. I hope you like it. See you next month.
Gazpacho
My recipe for July is a great chilled soup for your next barbecue or outdoor function. Some of you may remember when it was a regular feature on our menu!
Guppy’s baby Arugala Salad
One of our most popular salads. it's quick and easy to make once you have you ingredient list. Enjoy!
Horse Radish Crusted Sea Bass
This month's recipe is take on dish that our General Manager Paul Russell had shared with me after having seen it at a restaurant while vacationing in Vermont. And not only was it a hit, it is featured on our new menu. He discovered this dish while vacationing in Vermont over the summer. We hope you like it.
Smoked Scottish salmon crusted Atlantic salmon
Smoked Scottish salmon crusted Atlantic salmon On a pool of tomato dill coulis
Blackened Jumbo Shrimp With Andouille creamy grits and Louisiana BBQ sauce
My recipe this month is an appetizer we ran in the restaurant back in September and was intended as somewhat of a tribute to New Orleans. It is a blackened jumbo shrimp, andoulle sausage creamy grits with a Louisiana Barbecue Sauce. I hope you enjoy it!
'til next month, Bon Appetite!
Chef Scott
'til next month, Bon Appetite!
Chef Scott
Eggnog Creme Brulee
Grilled Deep Sea Scallops
This month's recipe is a scallop dish and one that you can make at home with potatoes, fresh or frozen sweet peas, bacon or ham and mushrooms. I chose this recipe while just looking through my walk in coolers with extras and good product with nothing to do with. It was an instant hit to our guests and I hope you will like it just the same.
Guppy's Lobster Bisque
This month's recipe is Guppy's own Lobster Bisque. It is a relatively new item on the menu but I have gotten so many requests for this one that I have decided it would be a good one to share this month. Enjoy.
Apple Walnut Upside Down Pie
This is a long time favorite at Guppy's. We hope you enjoy Making and eating it.
New Orleans bread pudding
Mojito Swordfish
This months recipe is a great party pleaser and for these hot months it will be a refreshing dish to please a hot crowd. It is a Mojito grilled Swordfish with a avocado,pineapple pico de gallo.
Hawaiian Big Eye Tuna with Papaya and Cucumber Salsa
It's one of my favorite salsas that is also been a favorite to serve at the restaurant for years. It's a cucumber, papaya blend with some Hawaiian spice additions. I'm pairing it with some Honolulu big eye tuna and some Caribbean jerk spice. I hope you like it. Till next month, Bon Appetite, Chef Scott
Wild Mushroom Bisque
Mussel’s with white wine & chorrizo
My recipe this month is our mussel appetizer from Guppy's Menu. Fortunately, mussels are still full and plump due to the colder water in Prince Edward Island this winter, so I thought I'd share.
Chicken Palm Beach
This months recipe is on our menu and it is the farm that meets the sea fusion. It's our chicken Palm Beach. Please try it , you will be pleasantly surprised. Til next month, Bon Appetite, Chef, Scott
Kona Coffee crust deep sea scallop’s
My recipe this month is unique and being a coffee lover I hope you will try it and think the same. It is a Kona coffee crust deep sea scallop with a mango vanilla bean sauce. BON- APPETITE, Chef Scott
Tuna Tartar
Salmon Burger’s
This month’s recipe is also a Salmon dish, and the reason being I have been able to obtain great quality fish that is great for our Salmon Burger. Hope you enjoy it and we’ll see you next month.
Bon- appetite,
Chef Scott
Bon- appetite,
Chef Scott
Garlic Cured Salmon
This month's recipe is an appetizer we make when wild Scottish salmon is available and the quality is at it's best. It is a garlic cured salmon Asian roll. I enjoy making this because the cooking technique is done by salt curing. I hope you like it
Butternut squash and crab bisque
Fall is here, the weather is cooling down and it is time to bring out some of my favorite seasonal recipes.This is a cream based soup that delivers a very rich flavor and a smooth velvety texture. It is a must during squash season.
Panko Parmesan Crusted Black Grouper w/ Creamy Braised Leeks
Well with the grouper ban coming closer, this recipe is a must and you still have time to enjoy it. Fresh local grouper is at it's peak , when you can get it. the water's are cool and the fish are fresh. but February first is right around the corner.
Fire Cracker Shrimp Salad
This recipe was inspired by my love for chilled noodle salad's and health factor's of green tea and soba (buckwheat flour ). This recipe brings a light summery cool taste but satisfying your hunger dish. With a little carrot and cucumber to round everything off.
Blue Crab Taco Tower
This is a dish that I love to make and have recently featured at the restaurant. It is a favorite with the guests. I hope you enjoy it also.
Chef Scott
Chef Scott