Grab A Meal On Lake Erie!

Merwin’s Wharf



2 C spring lettuce mix
¼ C shaved goat cheese
1 C fresh berries of choice
¼ C candied pecans*
poppy seed dressing

Coarsely chop mixed greens, top with fresh berries, goat cheese and pecans, drizzle with desired amount of poppy seed dressing

*Candied pecans are available in local markets


½ C smoked pork shoulder
1 slice capicola ham
1 slice Swiss Cheese
4 pickle chips
Cuban mustard*
Ciabatta bun

Heat skillet enough to grill buttered ciabatta bun, add Swiss cheese, warm roasted pork, capicola ham and pickles, drizzle mustard and top with toasted bun.  Serve with a side of chips or fries

For a traditional Cuban sandwich, press bun with spatula, grill press or even a cast iron skillet

*Dijon mustard can be substituted


2 C Roasted Spaghetti Squash
1 Tbsp. Olive Oil
1 tsp. chopped garlic
¾ C veggie stock
¾ C Heavy cream
¼ C asiago cheese
¼ C Gruyère cheese
¼ C Parmesan Cheese
Salt & Pepper to taste
½ C chopped Kale
½ C diced tomatoes
Italian style bread crumbs

Heat oven to 350 degrees; Saute’ garlic, kale and tomatoes in olive oil, reduce heat to low, add veggie stock and heavy cream, add asiago and gruyere cheeses, fold in roasted squash.  Pour mix into greased baking dish, top with parmesan cheese, bread crumbs and salt & pepper.

Bake approximately 15 min or until cheeses are melted and topping is browned


2 Bone-In Pork Chops – thick cut
Salt & Pepper
1 Tbsp. Olive Oil
1 tsp. chopped garlic
¼ C Chopped Onion
¼ C Chopped tomatoes
1 C Corn
1 C Black Beans

Fire up the grill and season chops with Salt & Pepper grill to desired temperature.  While chops are cooking, heat olive oil in a skillet, add onion and saute’ for 1-2 min, then add garlic for an additional minute, fold in remaining ingredients until warm, finish by adding 1 tsp. butter.

Add succotash to plate and top with grilled pork chop