MENU ITEMS

In addition to the following items, for spring we have SALADS.

THE GULF SHORES
Certified Angus Burger with Grilled Onions served on a Ciabatta Roll

THE DESTIN/ 30A
Tender Veal Burger with Tomato Aioli served on Ciabatta Roll

THE NEWPORT BEACH
Garden Veggie Burger with Basil Pesto served on Ultra-thin Wheat Bun

THE CHESAPEAKE BAY
Our Jumbo Lump Crab Cake with Lemon Dill Caper served on Ultra-thin Multi Grain Bun

THE WASHINGTON, D.C.
Lean Turkey Burger with Cranberry Aioli Served on Ciabatta Roll

ALL BURGERS SERVED WITH SPRING MIX, TOMATO, PICKLE AND ONION

Your choice of : AMERICAN CHEESE, SWISS CHEESE OR PEPPER JACK CHEESE
Your choice of: CREAMY SLAW, POTATO SALAD, CHIPS OR HOUSE SIDE SALAD

$7.67

KIDS MENU:
Hamburger or Cheeseburger with side $4.95
Grilled Cheese with Side $3.95

SUNDAYS

We are no longer opening on Sunday's for brunch.
Thanks to those who came in!

We will see about trying that again in Spring when outdoor dining is a possibility.

Blessings!

ANOTHER GREAT REVIEW FOR CRESTLINE SEAFOOD

THE WORD IS SPREADING AND THE VERDICT IS OUT ABOUT OUR SUNDAY BRUNCH~

CHECK IT OUT BY CLICKING HERE~

THANKS SO MUCH FOR THE GREAT COMMENTS~

BRUNCH MENU AT CSC

CRESTLINE SEAFOOD COMPANY
BRUNCH MENU
CRABCAKE BENEDICT
Our homemade crabcake on an english muffin (w/ or w/out poached egg),
topped w/ hollandaise and served w/ grilled asparagus and cheese grits
$ 9.95
EGGS BENEDICT
Traditional eggs benedict served w/ cheese grits
$ 9.95
FRITATTA
Roasted corn and asparagus w/ a homemade crab remoulade
$ 8.95
SHRIMP N GRITS
Gulf shrimp on a bed of cheese grits topped w/ creole bacon bit gravy, served
with a side salad
$ 9.95
BLACKENED SALMON B L T
Blackened fresh salmon w/ bacon lettuce and tomato on our ciabatta roll,
served w/ chips or creamy slaw
$ 9.95
SHRIMP PO-BOY
Gulf shrimp on our ciabatta roll topped w/ lettuce tomato and our
homemade remoulade, served w/ chips or creamy slaw
$ 7.95
SPRING MIX SALAD
Topped w/ avacado and tomato w/ cheese and croutons
Salmon $ 12.95
Shrimp $ 8.95
Grilled Chicken $ 9.95
WAFFLE
Homemade waffle w/ powdered sugar & side of bacon (add strawberries $1.00)
$ 5.95

New SUNDAY BRUNCH begins SEPTEMBER 26.

TALENT SERVING UP YOUR FOOD AT CSC

Our employees are not only great chefs, but also very talented in other creative arenas.

Matt Mara,one of our full time cooks, is also a talented photographer.
Check out his work at MATT MARA PHOTOGRAPHY (click here)

We hope to feature his work in an upcoming Spring Show during the MBAA Show.

Come in for lunch, ice cream and enjoy some great artwork by Matthew Mara.

Also on exhibit will be new painting work by Allison Adams.

click here to view work by Mt. Brook Art Association Members, including owner Allison Adams.

INFORMATION ON THE SITE REGARDING THE SPRING ART SHOW COMING UP IN APRIL.

MBAA members receive ice cream for $1 during the show :)

NEW MENU ITEMS TO GET YOU IN SHAPE FOR SPRING

We have added new items to our menu to help you get ready and healthy for the Spring weather that we ALL KNOW has to be right around the corner .



Grilled Salmon- delivered daily- served on salad or with corn pudding and a side salad.

Or pick any fish out of the case and have it grilled to your taste- market price.



We also are serving fresh oysters- Blue Points are 18.00 a dozen

and Appalachicola or Gulf Oysters (also got some good cold ones from MS) are only 10.00 a dozen.



We shuck them fresh for you with a bit of horseradish, cocktail sauce....lunch or dinnertime.



And we always have good hot soups for the cold days.



Live music played on Thursday nights and always free ice cream with dinner.



We hope to see you again soon!



Chad

CRESTLINE SEAFOOD HEATS UP THE KITCHEN ON ABC 33/40

CLICK HERE TO SEE THE BROADCAST ON ABC 33/40

Chad heated up the kitchen...complete with FLAMES IN THE PAN...

but pulled out the stops to create a great Seared Tuna Dish with mashed pototoes.

We took Amalie along. She viewed first hand what it was to create a daily show (something of a circus- with jewels....live animals and a FIRED UP KITCHEN to name a few of the subjects for the day)

Hope you will check us out soon.

63 Church Street- Crestline
Now open for LUNCH- see below for full menu-



Soon serving DINNER.

Fall Cooking Demonstrations- SIGN UP NOW

SIGN UP FOR
OUR

COOKING DEMONSTRATIONS
AT
CRESTLINE SEAFOOD
COMPANY


TAKE THE GUESS-WORK OUT
OF COOKING GREAT SEAFOOD

WINE TASTINGS

$30 PER PERSON

63 CHURCH STREET
OCTOBER 15
NOVEMBER 19
DECEMBER 10
_________________________________________

DETAILS ON EACH session are listed BELOW~


CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SALMON DEMONSTRATION

$30.00/PERSON
OCTOBER 15, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

CREOLE STEAMED SHRIMP WITH STONEWALL COCTAIL

WINE PAIRING
KREMSER WEINZIERL GRUNER VELTLINER

MAIN

GRILLED SALMON WITH BAREFOOT CONTESSA ASIAN SALMON MARINADE
PASTA WITH BASIL ALFREDO AND PINE NUTS

WINE PAIRING
SPRUCE GOOSE PINOT NOIR

FINALLY

BAREFOOT CONTESSA GLAZED LEMON POUND CAKE

WINE PAIRING
BRUTOCAO CHARDONNAY

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SNAPPER DEMONSTRATION

$30.00/PERSON
NOVEMBER 19, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

HOMEMADE OYSTER ARTICHOKE SOUP

WINE PAIRING
BRUTOCAO CHARDONNAY

MAIN

GRILLED SNAPPER WITH BAREFOOT CONTESSA TEQUILA LIME
STONEWALL BUTTERNUT SQUASH RISOTTA

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

ANGEL’S RED VELVET CAKE

WINE PAIRING
TRAMONTI INNOCENTO

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
SEARED TUNA DEMONSTRATION

$30.00/PERSON
DECEMBER 10, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

SMOKED TUNA DIP WITH STONEWALL KITCHEN SEA SALT CRACKERS
MANGO LIME SALSA WITH MOUNTAIN GRINGO TORTILLA STRIPS

WINE PAIRING
TOZAI JAPANESE SAKE

MAIN

SEARED TUNA WITH WASABI CREAM OR GINGER WASABI
GARLIC MASHED NEW POTATOES

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

BAREFOOT CONTESSA OUTRAGEOUS BROWNIES

WINE PAIRING
KIT FOX “FOXY” RED WINE

“LITE SERVINGS AND VERY, VERY CASUAL”

FOOTBALL SEASON IS UPON US!

If you squint...you can almost see it coming!
FOOTBALL SEASON!

We will have Tailgate Packages READY for your GAME!

Come in and buy 2 lbs. of cooked/seasoned shrimp and a tuna dip and get a
FREE SPARTAN COOLER iced down for the ride!

We will also have Bama and Auburn Coolers ready for Saturday Game Days.
You can always call ahead for other items to be added to perfect your

GOURMET TAILGATE EXPERIENCE.

We have Barefoot Contessa, Gullah Gourmet and other specialty items,
including plenty of items that are prepared and ready for your table.

Don't forget the Seafood Gumbo and Oyster Artichoke Soups also.

GO SPARTANS!

Tuna Recipe

http://www.epicurious.com/recipes/food/views/Tuna-Steak-au-Poivre-350243



Here is a great recipe for Tuna

This site is a wonderful resource and can also give you recipes to your phone.

Happy cooking! Allison

And if you aren't ready to tackle this, we have some great frozen gourmet foods ready for the oven. Come check it out.

Also the Gullah Gourmet items come complete with mixes to make great soups and sauces. They are cute and make great gifts with a certificate for their choice of seafood enclosed.

GOLF TRIP WINNER

CONGRATULATIONS TO COURTNEY STEPHENS who won the trip for TWO NIGHTS (with golf package and free breakfast) to KIVA DUNES. Courney lives in Mt. Brook and has two children and a lucky husband who has just started playing lots of GOLF.

Be sure to COME IN AND REGISTER AS WE WILL BE GIVING AWAY ANOTHER TRIP IN AUGUST.

WWW.KIVADUNES.COM

ARTWALK June 18

As business owners in the Mountain Brook community, we would like to invite you to an ARTWALK event in Crestline
at CRESTLINE SEAFOOD in the ..what I am calling
"HAPPYMESS Gallery" or the "walls of the store".
(It is also home to HAPPYMESS Ice Cream..where Klumpie's once resided)

On the third Thursday of the summer months we will have artwork exhibited at CRESTLINE SEAFOOD and next door at LAURA KATHRYN, a sassy designer women's clothing boutique where we will offer wine and refreshments.

Our first event will be on June 18.
The artistic theme for June will focus on FATHERS AND FREEDOM (as the work will be up until just before the July show and during fathers day and Fourth of July)

JULY THEME FOR THE JULY 16TH SHOW- S-S-SUMMERTIME~
Anything that makes you think of summer

AUGUST-PEOPLE AND PLACES

The EVENTS WILL BE ON THE THIRD THURSDAY AFTERNOON FROM 4-6 PM

Call 205-637-7460 for more information.

Recipe Ideas for Seafood Dishes

Here are some great seafood recipes I have jotted while watching TV lately :)

Check out their websites for details, but these are great starts for some different things to do with SEAFOOD

These are from Rachael Ray~

Seafood Pasta

One pot of water to Cook Pasta (short cut hollow shell-penne)
Boil water, then salt
Add pasta later

Lobster-Sherry- Cream Tomato SAUCE
Second pot (high sides) so can mix in pasta later
EVOO to coat pad- low flame-
Chop shallots and shitake mushrooms and place in pan
Shave a bit of garlic(2cloves) for flavor
A bit of crush red pepper flakes
Simmer til tender
Add dry sherry let cook out…(couple of dashes)
Add shot of chicken or seafood stock
2 cups crushed tomatoes
Then add lobster or other seafood (would also be great with crab)
Salt and pepper
Add a ½ cup milk and as simmers, toss in the cooked pasta
Stir in and then pile on a serving platter
Cut some chives in long diagonal cuts and sprinkle on top

Note: Whatever seafood you add, do in a separate pot just before tossing into the pasta
She used chopped lobster, can add scallops or shrimp
(if already cooked…drop in last)
Find the recipe on rachelray.com for more details


Serve with a simple salad of lettuce, artichokes and a sweet marmalade dressing

Dressing:
Rounded spoonfuls of orange marmalade
Dijon mustard
Lemon juice
Extra Virgin Olive Oil
Salt and Pepper makes a GREAT dressing if you love “sweet”








What do you do with a left over piece of fish?

Salmon~
The next day for lunch:
Make a great salad, with pecans, berries and a great balsamic vinegar dressing,
Warm the salmon and place it on top.
Enjoy on your patio with a glass of bubbling ginger ale and a sprig of fresh mint from
Your garden and ENJOY YOUR DAY~

Dressing:
Rounded spoonfuls of orange marmalade
Dijon mustard
Lemon juice
Extra Virgin Olive Oil
Salt and Pepper makes a GREAT dressing if you love “sweet”































TAKE OUT AT HOME (RACHEAL RAY)


Stir-fry hot and Sweet Shrimp Lettuce Wrap
Using a lighter oil so can get high temp (veg, canola or light color oil)
Red hot chili peppers..using the hot seeds for flavor
Chopped onion
Shaved garlic (4 big cloves)
Shitake mushrooms (without stems) (use a ¼ lb)
Get skillet hot- til oil ripples
Put shitakes in first til they get color (should simmer)
Then add veggies- 2 red jalapenos, med onion, garlic
Let simmer down
Then toss in 2 LBS shrimp (deveined)

SAUCE
Ginger (small piece) 1 inch..shave outside off with spoon then slice
Put in pot with ¼ cup sugar
¼ cup rice wine vinegar
heat til dissolves
remove the ginger
this will go on the stir fry (sweet)
to go with the HOT in the mix

After above vegetables are ready, pour the sauce over them over med high heat
Will steam up

Serve on a large “bowl” of lettuce for lettuce wraps
And use sauce to top it

Season center cut loin chops with salt and pepper then place in hot oiled pan

Orange marmalade with soy sauce will be added to glaze the chops
Take chops out of pan and cook glaze in same pan
Add marmalade...a bit of water and whisk together over heat
When bubbling..put chops in and marinade

Cook Whole Grain Pasta (fiber and protein )
Add ¼ cup teriyaki sauce to noodles after drained
Put scallions and edemame in

ANOTHER PAN:
Oil in bottom pan
Scallions- slice on angle can use all of it white and green
Drop in oil
Shelled Edemame (these will splatter)

Barefoot Contessa

Bay Scallops Au Gratin
(can make ahead-refrigerate and then bake right before dinner)

2 lbs of scallops (bay or sea) cut in half (so cook more quickly)
White wine in 6 grattan dishes (1 tbs. in each)
Let them dry a bit (scallops)
Put in scallops into each dish

Topping
6 tbs. unsalted butter
6 cloves garlic-chopped
2 minced shallots
2 oz. minced proccuto
4 tbs. minced fresh parsley
fresh lemon juice
Pernaut 2 tbsp
2 teasp. Kosher salt
black pepper
put in mixer and put 6 tbs. olive oil
then add ½ cup panko (Jap flakes)
fold in with rubber spatula

Put on top of scallops

When friends have coctails on porch, pop it in the oven.
Nice crusty top


Serve with green salad

Frequently Asked Questions~

We get some fun questions these days...so here are some answers~

DO YOU REALLY SELL SEAFOOD AND ICE CREAM?
Yep...with 4 children, you can't move into an existing ice cream hangout and GET RID OF ICE CREAM..so we re-invented our own HappYmess.

www.happYmess.blogspot.com will tell you more about that

DO YOU LIVE IN CRESTLINE?
Yep..we have four children....two went to Crestline and are in the Jr. High and one is in daycare...has been in St. Peters and St. Lukes...we call her "Little Miss HappYmess" and one lives in Gulf Shores

WHAT DID YOU DO BEFORE THIS?
Chad is a CPA...did accounting for Kiva Dunes in Gulf Shores prior to moving here and worked with the Drummond family doing CPA work for ten years prior to that.
Allison..well..if you know her...you know she wears lots of hats...
besides happYmess and Crestline Seafood...she is an artist (member Mt. Brook Art Association), author of Birmingham Sketchbook, writing for Southern Beauty Magazine and other publications...and mother of 4.

Send us your questions~or product requests..
we are so excited about the BAREFOOT CONTESSA GOURMET FOOD LINES WE JUST GOT IN..

Thanks for the requests!

Chetti7@aol.com for email info.

OPENING AT 63 CHURCH STREET BY MARCH 1

We are excited that the store is becoming a reality with the delivery of chairs and tables where we envision you coming to sit, visit, sample some new items, have a bowl of soup in a bread bowl, eat some sushi, have some steamed shrimp...all here in CRESTLINE Village.

We are going into the former Clumpie's location..a place that we frequented..for ice cream and a destination on evening walks or bike rides in the hot summer.

Our neighborhood loved Clumpie's as shown in the "SAVE Clumpie's" campaign put on by kids around the neighborhood who collected their allowance money to help out.

We were not able to purchase the franchise but we hope we have something better...
We have a happYmess ice cream swirl machine that will mix up to eight flavors into your "vanilla swirl"....it makes colorful rainbow edges and dry toppings such as oreos, butterfingers, even pop rocks will help you better understand the HAPPYMESS of ice cream.

We can't wait to welcome you...watch for the awning to go up in the next week!

Blessings!

Allison and Chad Adams