Sample menuWritten to the vessel
American Smoke House menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
This Southwestern-inspired appetizer features fresh jalapeño peppers from New Mexico, halved and seeded to provide a spicy vessel for the filling. The stuffing combines black beans from Colorado, sweet corn kernels from Iowa, and a blend of spices, creating a flavorful mix.
This dish features succulent Gulf shrimp sourced from Louisiana's Gulf Coast, renowned for their sweet flavor and firm texture. Marinated in a zesty Creole spice blend — a harmonious mix of paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, white pepper, and a touch of cayenne pepper — the shrimp are threaded onto skewers and grilled to smoky perfection.
Slices of crisp English cucumbers topped with silky Pacific Northwest smoked salmon and a dollop of light dill cream cheese, blending soft cream cheese with fresh dill.
Hearty portobello mushrooms filled with a savory mix of fresh spinach, sun-dried tomatoes, and creamy chèvre goat cheese, seasoned with minced garlic and basil, baked until tender.
Beef brisket sourced from 100% grass-fed, native breed cattle, seasoned simply with salt and pepper and slow-smoked until it reaches an internal temperature of 170°F for a juicy, pure flavor.
Free-range chicken spatchcocked for even cooking, seasoned with a smoked paprika and chipotle rub, smoked to juicy tenderness and glazed with a house-made South Carolina-style mustard barbecue sauce.
Succulent Maine lobster tails seasoned with a garlic butter blend, gently smoked to perfection, served with a side of drawn butter.
Wild-caught mahi-mahi fillets grilled and complemented by a refreshing mango relish with diced red bell peppers, avocado, and cilantro.
Juicy seedless watermelon, tangy feta, and spicy jalapeño, tossed with mint and a light lime vinaigrette.
Elbow macaroni enveloped in a rich, creamy sauce of sharp cheddar, Gruyère, and Parmesan, baked to a bubbly, golden finish.
Shredded cabbage and carrots tossed in a tangy mayonnaise-based dressing, a crunchy contrast to smoky meats.
Sweet corn grilled for a smoky flavor, brushed with a melted butter blend infused with basil, parsley, and chives.
Juicy peaches nestled beneath a tender, buttery biscuit topping, baked until golden and served warm with bourbon vanilla ice cream.
A flaky pie crust filled with a rich, syrupy mixture of toasted pecans, eggs, butter, and sugar.
Chef Jose Collado
Senior Sous Chef