BOX

If you’re lucky enough to go boating in the beautiful Florida Keys, there’s a great chance the obligatory “pub sub” or bag of your favorite fried chicken is on the lunch menu. Take it up a notch and elevate your lunch to the next level with the “Snackle Box.’’ (Get it? Snacks + Tackle Box = Snackle Box.)

A portable charcuterie-by-the-sea, if you will, is the perfect way to tote your favorite munchies for a day at the sandbar, fishing charter lunch break or lounging at the beach. (Bonus: The box closes to keep away any creatures that may try to steal your snacks.)

Snackle Boxes carry an assortment of snacks in compartments in the same way a tackle box holds a fisherman’s tools, lures and line. Even better, the compartments can hold each bite separately so they won’t get soggy depending on what you choose.

Slice up meat and cheeses, fresh fruit, add some favorite dips and hummus – and don’t forget the chips and crackers.

Our Take On The Snackle Box

We wanted to create the perfect portable charcuterie and went for a fresh local ceviche (see our recipe), shrimp cocktail with homemade horseradish, mozzarella wrapped in salami, Mediterranean hummus with celery sticks, grapes and loads of tortilla chips and plantain strips. We used compostable cups to create individual servings for our friends as well!

You can customize your Snackle Box to pretty much anything that you and your crew are craving.

Ceviche is made with fresh fish (or shrimp, conch or scallops) cured with lime juice, then tossed with onions, cilantro and bell peppers. The perfect light, refreshing summer snack.

MAKING YOUR OWN CEVICHE? THIS IS HOW IT’S DONE

- Your favorite fresh fish - we used local yellowtail snapper – diced into ½-inch cubes

- 3/4 cup fresh lime juice (4-6 limes) freshly squeezed

- 1–2 garlic cloves, minced

- 1 fresh serrano or jalapeño chili pepper, seeded and very finely chopped

- Fresh cilantro, chopped

- 1 cup diced bell peppers – choose more than one color

- 1/2 a red onion, thinly sliced

- 1 tbsp olive oil

- 1 to 1-1/2 tsp kosher salt (start with 1, add more to taste)

- 1/4 tsp black pepper

Combine all ingredients into a bowl and season with salt & pepper to taste. Place in refrigerator and let rest for about an hour before serving.

COME BY BOAT, BIKE, FOOT OR CAR!

LUNCH, HAPPY HOUR & DINNER

LIVE

HOUR

4-6 PM

Saturday & Sunday

BRUNCH: including chorizo Breakfast Burrito, Guava French Toast, Crab Benedict and BOGO Mimosas & Glasses of Sparkling Wine

Regular menu available

Nightly Specials

MONDAY: Closed

TUESDAY: Jumbo Gumbo Bowls

Tacos and Tequila

Live Music: Roger Jokela

WEDNESDAY: Wine Time Wednesday ($15-$20 bottles)

Live Music

THURSDAY: Prime Rib Night

Live Music: John Bartus

FRIDAY: Abstract Radio

SATURDAY: Brunch

BOGO Mimosas & Sparkling Wine

SUNDAY: Brunch

BOGO Mimosas & Sparkling Wine

Monday: Closed | Tuesday - Sunday: 11:00am - 10:00pm

BY BETTE ZIRKELBACH