It's been a long week of delicious foods from all types of "food genres", but the Airport Grille hit a home-run in my book.

Newly owned and managed by the owners of the legendary End Zone restaurant in New Bedford, Troy and Ryan Demelo, alongside with partners David Slutz and Steve Furtado, within weeks time, they were able to take an existing restaurant and make it something of their own in a big (and delicious) way.

The Rock & Fox Show was greeted early in the morning by local chef extraordinaire  Courtney Robichaud who cooked up a cornucopia of dishes that were nothing more than exceptional.

Here's what was on the menu:

New England Clam Chowder 

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This classic favorite is given a little twist with added chourico.

Honey Buffalo Chicken Tenders

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A pound of chicken tenderloin tossed in your choice of buffalo honey, sweet chili, or BBQ sauce, served with freshly made pineapple and mango salsa. Pictured are the buffalo honey chicken tenders.

Marinated Steak Tips 

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Tender marinated steak tips served with your choice of two sides.

Lobster Roll with Hand Cut Fries

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8 ounces of lobster served warm with drawn butter or chilled with lemon herb aioli. Also pictured are the side of hand cut fries.

Cajun Chicken and Shrimp Alfredo

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Sautéed chicken and shrimp tossed in a Cajun Alfredo sauce with Cajun fettuccine freshly made by LITL Rhody Pasta k.o.

Braised Short Rib

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Short ribs stacked on top of mashed potatoes with Cajun red gravy and topped with crispy fried onions.

Shrimp Ala Garlic 

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Sautéed in a garlic white wine sauce, finished with tomatoes and Romano cheese.

Potato Skins 

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Topped with ground chourico, Monterey Jack cheddar blend and served with chipotle ranch sauce

Buffalo Chicken Mac and Cheese Egg Roll 

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House-made egg roll stuffed with Mac and cheese with shredded buffalo chicken, served with blue cheese.