Specialty Martinis

Ask your server for today's offerings (6 OZ.)

House Margarita

Well Liquor Drinks

Cilantro lime créma & mango salsa on a corn tortilla.

Taco of the Day (2)

Craft Drafts

Angus beef patties, topped with cheddar jack cheese, our House – made coleslaw & 1,000 Island dressing.

Sliders (2)

Served with fresh – made corn tortilla chips.

Lobster & Corn Queso

Boatload of Onion Rings

Volcano Shrimp

Bourbon Glazed Brussels Sprouts

House – made chicken strips tossed in our orange marmalade over jasmine rice & garnished with red pepper flakes.

Orange Marmalade Chicken

Fried Green Beans

Mi Campo Blanco Tequila, Lagoon Bay Blue Orange Liqueur, fresh lime juice, agave.

DEEP LAGOON

Partida Blanco Tequila, Grand Marnier, watermelon, mint, fresh lime juice, agave.

WATERMELON MINT

Corazon Blanco Tequila, BOLS Triple Sec, fresh lime juice, agave.

HOUSE

Absolut Pear Vodka, pear nectar, fresh lemon juice.

PEAR – LICIOUS

Deep Eddy Lemon Vodka, fresh basil, fresh lemon juice, & touch of sweetness.

LEMON BASIL

Crop Organic Cucumber Vodka, touch of sweetness, & fresh lemon juice.

CUMBER

Ketel One Vodka, Carpano Dry Vermouth shaken, served up & garnished with your choice of FILTHY olives or blue cheese stuffed olives.

FILTHY MARTINI

Don Q Coconut Rum, Blue Chair Bay Key Lime Rum Cream, pineapple & fresh lime juice, & graham cracker rim.

KEY LIME PIE

Blue Ice Espresso Vodka, Galliano Espresso Liqueur, Baileys, & Owen's Nitro – Infused Espresso shaken & topped with cacao powder.

ESPRESSO

Don Q Cristal Rum, fresh strawberry purée & lime.

FROZEN STRAWBERRY DAIQUIRI

FROZEN PIÑA COLADA

An invigorating blend of wine & fruit served on ice.

RED OR WHITE SANGRIA

Place a martini glass or coupe in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail.

Chill glass

Fill a mixing glass or shaker with plenty of ice.

Add 2.5 oz gin (or vodka), 0.5 oz dry vermouth, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup to the shaker.

Stir (for gin) gently for 20–30 seconds until well chilled and slightly diluted; or shake vigorously for 10–15 seconds if using vodka and you prefer a colder, slightly aerated drink.

Discard ice or water from the chilled glass and fine-strain the martini into the glass.

Express a lemon twist over the drink to release oils, then rub the twist on the rim and drop it in as garnish.

Brew a shot (about 1 oz) of espresso and let it cool slightly; alternatively use 1 oz strong cold-brew concentrate chilled.

Pour in 1.75 oz vodka, 0.75 oz coffee liqueur, 1 oz espresso, and 0.5 oz vanilla syrup into the shaker.

Shake vigorously for 12–20 seconds to chill and create a light foam from the espresso.

Double-strain into a chilled martini glass to remove any ice shards and crema lumps.

Garnish with 3 coffee beans floating on top.

Muddle 4 slices of peeled cucumber and 3 of the basil leaves gently in the bottom of a shaker or mixing glass to release juices and aromatics. Do not over-muddle—just press a few times.

Add plenty of ice to the shaker, then pour in 2 oz gin, 0.5 oz dry vermouth, 0.5 oz fresh lime juice, and 0.25 oz simple syrup.

Shake vigorously for 10–15 seconds to chill and integrate the cucumber-basil flavors.

Fine-strain into a chilled martini or coupe glass to remove solids. If you prefer a clearer drink, double-strain through a fine mesh sieve.

Garnish with a single fresh basil leaf or a thin cucumber ribbon draped inside the glass.

gin (or vodka)

dry vermouth

fresh lemon juice

simple syrup (1:1)

lemon twist (garnish)

vodka

coffee liqueur (e.g., Kahlúa)

freshly brewed espresso (or strong cold-brew concentrate)

vanilla syrup (or 1/4 tsp vanilla extract + 1/4 oz simple syrup)

coffee beans (garnish)

cucumber, peeled and sliced

fresh basil leaves

fresh lime juice

simple syrup

basil leaf or cucumber ribbon (garnish)

Run the lime wedge around the rim of a chilled 6-8 oz rocks glass to moisten. Pour the salt onto a small plate, then dip the moistened rim into the salt and set the glass aside.

Prepare glass

Fill a cocktail shaker with ice (about 3/4 full). Add reposado tequila (2 oz), triple sec (1 oz), fresh lime juice (1 oz), simple syrup (1/2 oz), and 2 dashes of orange bitters to the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is well chilled and slightly frosted.

Shake

Fill the prepared glass with fresh ice (if desired). Double-strain the cocktail into the glass over ice, or strain neat if you prefer a 6 oz pour without ice. Garnish with a lime wheel on the rim and serve immediately.

Strain & Serve

If rimming with salt, ensure the rim is evenly coated. Use the reserved lime wedge to add an extra squeeze over the finished drink if the guest prefers a brighter lime accent.

reposado tequila

triple sec (or Cointreau)

orange bitters

ice (for shaking and serving)

kosher salt or coarse sea salt (for rim)

lime wedge (for rimming and garnish)

lime wheel (optional garnish)

Measure each well spirit: 1 oz light rum, 1 oz vodka, 1 oz gin, and 1 oz bourbon. Pour all four spirits into a mixing glass or cocktail shaker. This creates a layered, balanced backbone—adjust individual spirits proportionally if you prefer one flavor more prominent.

Measure spirits

Add 0.5 oz fresh lime juice, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup to the mixing glass with the spirits. These provide acidity and balance to the combined spirit flavors.

Add citrus and sweetener

Fill the shaker or mixing glass with ice (enough to chill thoroughly). Secure the shaker lid and shake vigorously for 8–12 seconds until well chilled (or stir briskly for 12–15 seconds if using a mixing glass and prefer less dilution).

Shake with ice

Fill a highball or Collins glass with fresh large ice cubes (about 1 cup).

Prepare the glass

Strain the chilled mixture over the ice in the prepared glass. Top with 2 oz club soda to lighten and add effervescence. Gently stir once or twice to integrate without over-diluting.

Strain and top

Garnish with a lime wheel or wedge and a lemon twist. Serve immediately with a straw or stirrer.

Garnish and serve

If you prefer a stronger drink, reduce the club soda or omit it entirely and serve as a spirit-forward cocktail in a rocks glass. For a sweeter profile, increase simple syrup by 0.25–0.5 oz. For a drier, brighter drink, increase the citrus by 0.25 oz each. Always taste and adjust before serving.

To make a pitcher (4 servings): multiply spirits and mixers by 4, combine in a pitcher with ice, briefly stir, then pour into glasses filled with fresh ice and top each with 2 oz club soda.

light rum

bourbon

club soda

ice (large cubes or crushed)

lime wheel or wedge

lemon twist

Trim any excess fat from the chicken thighs and pat dry with paper towel. Slice into 1/2-inch strips or bite-sized pieces so they cook quickly and fit well in tortillas.

Prepare chicken

In a medium bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper and 1 tablespoon fresh lime juice. Add the chicken, toss to coat evenly, and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Marinate

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the marinated chicken in a single layer and cook 3–4 minutes without moving, then stir and cook another 2–3 minutes until well-browned and internal temperature reaches 74°C (165°F). Remove from heat and let rest 3 minutes, then roughly chop pieces if needed.

Cook chicken

Peel and dice the mango into small 1/4-inch cubes to yield about 1 cup. Finely dice the red bell pepper and red onion to match the mango dice. Mince the seeded jalapeño finely.

In a bowl combine mango, red bell pepper, red onion, jalapeño and 2 tablespoons chopped cilantro. Add 1 tablespoon fresh lime juice and a pinch of salt, taste and adjust seasoning. Cover and chill while you finish the rest.

In a small bowl combine 1/2 cup sour cream, 2 tablespoons Greek yogurt, 2 tablespoons packed chopped cilantro, 1 teaspoon lime juice, 1/2 teaspoon lime zest, 1/2 teaspoon honey and 1/4 teaspoon salt.

Whisk until smooth. If the créma is too thick for drizzling, add up to 1 teaspoon water and whisk again to reach a pourable consistency. Taste and adjust lime or salt as needed.

Warm the 2 corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 30–45 seconds per side until pliable and lightly charred. Alternatively, brush each with 1 teaspoon vegetable oil and warm in the skillet for 20–30 seconds per side. Keep warm wrapped in a clean towel.

Assemble tacos: place each warm tortilla on a plate. Divide the cooked chicken evenly between the two tortillas (about 150 g chicken per taco). Spoon 1/2 cup mango salsa total across both tacos (about 1/4 cup per taco). Drizzle about 1.5–2 tablespoons cilantro lime créma over the top of both tacos (roughly 3/4–1 tablespoon per taco). Garnish with fresh cilantro leaves and serve with lime wedges.

Serve immediately while hot. Leftover components (salsa and créma) can be refrigerated up to 3 days; reheat chicken gently before assembling.

boneless skinless chicken thighs

olive oil

ground cumin

smoked paprika

garlic powder

kosher salt

black pepper

fresh lime juice (for marinade)

ripe mango

red bell pepper

red onion

fresh jalapeño (seeded)

fresh cilantro (chopped)

fresh lime juice (for salsa)

salt (to taste)

sour cream

plain Greek yogurt

fresh cilantro (packed)

fresh lime juice (for créma)

lime zest

honey

salt

water (to thin, if needed)

small corn tortillas

vegetable oil (for warming tortillas)

fresh cilantro leaves (for garnish)

lime wedges (to serve)

Ensure the 16 oz glass is clean, rinsed with cold water, and free of detergent residue. If the keg or tap lines have been idle, purge a couple ounces of beer or water from the tap to clear settled solids and stale beer (about 2 oz) into a waste container.

Prepare glass and tap

Hold the chilled glass at a 45-degree angle under the faucet with the spout just inside the rim. This reduces excessive foam while allowing a steady flow.

Set glass angle

Open the tap fully and aim the beer to hit the side of the glass near the bottom. Pour with a steady, full-open motion — not a trickle — to maintain proper carbonation and minimize oxidation.

Begin pour

When the glass is about two-thirds full (roughly 10–11 oz), gradually straighten the glass to upright and slow the flow to create a 1/2–1 inch head (appropriate for most craft styles). For styles that benefit from more aroma (e.g., hoppy IPAs), aim for a slightly larger head (about 1 inch).

Adjust for head

Close the tap cleanly to avoid drips. Wipe any spills from the glass rim. Serve immediately at the recommended style temperature (generally 38–50°F / 3–10°C depending on beer style). If pouring multiple drafts, allow a short rest between pours to maintain line pressure and carbonation.

Finish and serve

If necessary, run iced water or place ice around the keg coupler and lines to quickly bring serving temperature down before pouring. Do not dilute the beer—this step is for temperature control only.

Optional — line chilling

Premium craft beer (on tap)

Tap line purging water

Clean beer glass (16 oz capacity)

Ice (for chilling keg lines, optional)

Divide the 0.5 lb ground Angus into two equal portions (about 4 oz each). Lightly shape each portion into a compact round patty roughly the diameter of your slider buns (about 2.5–3 inches). Do not overwork the meat; handle gently so patties stay tender.

Form patties

Pat both sides of each patty dry with a paper towel and season evenly with kosher salt (about 1/8 tsp per side) and a light sprinkle of freshly ground black pepper.

Season

Heat a skillet or griddle over medium-high heat and add 1 tsp neutral oil. When the oil is shimmering, add patties leaving a small gap between them. Cook 2.5–3 minutes on the first side without moving to develop a crust. Flip and cook 1.5–2 minutes on the second side for medium (internal ~145–155°F). During the last 30–45 seconds of cooking, place one slice of cheddar-jack on each patty and cover the skillet with a lid or aluminum foil to melt the cheese quickly. Remove patties to a plate and tent loosely with foil to rest.

Cook

In a medium bowl combine 1/2 cup finely shredded green cabbage, 1/4 cup finely shredded red cabbage and 1/4 cup grated carrot. In a small bowl whisk together 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and 1/16 tsp black pepper until smooth. Pour dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Chill briefly (10–15 minutes) if time allows so flavors meld.

Whisk together 2 tbsp mayonnaise, 1 tsp ketchup, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1/8 tsp Worcestershire sauce, 1/16 tsp paprika, and a pinch each of salt and black pepper in a small bowl until smooth. Taste and adjust sweetness or acidity if desired. Refrigerate until assembly.

Toast buns: Spread 1 tsp softened butter evenly on the cut sides of the 2 slider buns. Toast buttered sides on a hot skillet or griddle until golden, about 1–2 minutes. Remove and keep warm.

Assemble sliders: Spread about 1/2 tbsp (roughly) of 1,000 Island dressing on the bottom halves of each toasted bun. Place the melty cheddar-jack-topped Angus patties on the dressing. Top each patty with about 2–3 tbsp of the house-made coleslaw (adjust to preference). Add optional dill pickle slices if using. Finish with the top bun. Serve immediately while patties are warm and cheese is melty.

Serving suggestion: Serve the two sliders on a platter with extra 1,000 Island dressing for dipping and a side of fries or kettle chips.

ground Angus beef (80/20)

black pepper, freshly ground

neutral oil (canola or vegetable), for griddle

cheddar-jack cheese, shredded or thinly sliced

green cabbage, finely shredded

red cabbage, finely shredded

carrot, grated

mayonnaise

apple cider vinegar

sugar

ketchup

sweet pickle relish

Worcestershire sauce

paprika

mini slider buns (2), split

butter, softened (for toasting)

optional: dill pickle slices

Stack the tortillas and cut each into 6 wedges (like pizza slices). Pat dry if damp.

Prep Tortillas

Heat 1/2-inch of vegetable oil in a heavy skillet over medium-high until it reads 350°F (175°C) or a small piece of tortilla sizzles immediately. Fry tortillas in batches, 6–8 wedges at a time, flipping once, until golden and crisp, about 1–2 minutes per side. Transfer to a paper-towel-lined tray and immediately season with fine sea salt.

Fry Method

Preheat oven to 400°F (200°C). Lightly brush both sides of tortilla wedges with oil. Arrange in a single layer on baking sheets. Bake 8–12 minutes, turning once, until crisp and golden. Season with salt while hot.

Baked Method (alternative)

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until it forms a smooth paste and begins to smell nutty but not brown.

Make a Roux

Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Continue whisking until the mixture thickens and is just simmering, about 4–6 minutes.

Specialty Martinis

House Margarita

Well Liquor Drinks

Taco Of The Day (2)

Craft Drafts

Sliders (2)

Lobster & Corn Queso

Boatload Of Onion Rings

Volcano Shrimp

Bourbon Glazed Brussels Sprouts

Orange Marmalade Chicken

Fried Green Beans

Deep Lagoon

Watermelon Mint

House

Pear – Licious

Lemon Basil

Cumber

Filthy Martini

Key Lime Pie

Espresso

Frozen Strawberry Daiquiri

Frozen Piña Colada

Red Or White Sangria