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Recipes from the Greenwood Pier Inn:

Kendrick's
Meditteranean Pasta with Rock Shrimp

Boil pasta until al dente; rinse with cold water.
Roast a whole bulb of garlic in the open; de-skin and mince.
Quarter lengthwise a red bell pepper and skin down; roast over an open burner till skin is blackened. Rub off skin in cold running water. Sliver lengthwise.
Chop a yellow onion and saute until deep brown.
For the Marinara sauce, saute 2 minced garlic gloves, 2 minced onions, add 4 cups tomato sauce, 1/2 cup dry red wine, 2 fresh bay leaves, soy sauce to taste, small amounts of crushed oregano, basil, thyme and rosemary, and black pepper and crushed dry semi-hot red peppers. Simmer for two hours.
In olive oil saute pasta and marinara sauce, add other ingredients, saving the rock shrimp and spinach for last.
Serve and sprinkle with feta cheese and Italian parsley. Decorate with orange and yellow calendula petals around the side.

For 4 to 6.