Grand Ma

Tito's Handmade

VODKA TODEA

Cummmers Pschorr

Moon Artois

Kids Trolley Square Brunch

Little neck clams, jumbo shrimp, cod, roasted garlic cream sauce, linguine

Frutti di Mare

Breaded Coastal Cod

10oz blackened patty, blue cheese crumbles, mushrooms, lettuce, tomato, brioche roll, cajun fries

Black & Blue Burger

Lemon caper sauce, mash potatoes, green beans & cherry tomatoes

Chicken Piccata

10oz patty, pepper jack, guacamole, poblano pepper, sautéed bell pepper & onion, lettuce, tomato, brioche, fries, side poblano queso

Fajita Burger

Hearty Turkey Vegetable Soup

Crispy chicken, avocado, queso fresco, pickled jalapenos, refried beans, lettuce, tomato, red onions, ciabatta, fries

Torta Loca

Chorizo, cream, corn salsa, cilantro, grilled sourdough

Mussels Vera Cruz

Guacamole, lime crema, bell peppers, roasted onion, cabbage mix, corn tortillas

Chicken Fajita Tacos

Tortilla Soup

Sweet Chili Jumbo Wings

Onion Rings

Romaine lettuce, goldfish crackers, ranch dressing.

Green Salad

Goldfish

Carrot Sticks

Green Beans and Tomatoes

House Made Mashed Potatoes

Cucumber Slices

Remove any giblets from the chicken and rinse under cold water. Pat dry with paper towels and place in a large pot.

Prep the Chicken

Peel and chop the onion, carrots, celery, and potatoes into bite-sized pieces. Mince the garlic.

Chop Vegetables

In the same pot, add a little oil and sauté the minced garlic and chopped onion until softened, about 3-5 minutes.

Sauté Aromatics

Add the chopped carrots, celery, and potatoes to the pot, stirring to combine with the garlic and onion.

Add Vegetables

Place the whole chicken back into the pot with the vegetables. Season with salt, black pepper, thyme, rosemary, and bay leaves.

Season the Chicken

Pour the chicken broth over the chicken and vegetables, ensuring the chicken is mostly submerged in the liquid.

Add Broth

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 hours, or until the chicken is cooked through and tender.

Cook the Chicken

Once cooked, carefully remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and return it to the soup.

Shred the Chicken

Stir in the chopped fresh parsley and lemon juice just before serving to brighten the flavors.

Add Finishing Touches

Ladle the soup into bowls and serve warm with crusty bread or crackers.

Serve

Chicken

Garlic

Onion

Carrots

Celery

Potatoes

Chicken broth

Salt

Black pepper

Thyme

Rosemary

Bay leaves

Fresh parsley

Lemon juice

Take a cocktail glass and chill it by filling it with ice water while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Tito's Handmade Vodka, 1 oz of freshly squeezed lemon juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with 1 cup of ice cubes to chill the mixture.

Add Ice

Seal the shaker and shake vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Discard the ice water from the chilled cocktail glass and strain the cocktail mixture into the glass.

Strain into Glass

Garnish the drink with 6 fresh mint leaves and a lemon wheel on the rim of the glass. Serve immediately.

Garnish and Serve

Tito's Handmade Vodka

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Lemon Wheel

Ice Cubes

Take a tall glass and fill it with ice cubes to keep your drink chilled.

In a cocktail shaker, combine 2 oz of Tito's Handmade Vodka, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup. Add a few fresh mint leaves for flavor.

Fill the cocktail shaker with ice and shake vigorously for about 15 seconds to mix the ingredients and chill the mixture.

Shake Well

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Top the drink with 4 oz of club soda to add a refreshing fizz.

Add Club Soda

Garnish the drink with a slice of lemon and a sprig of fresh mint. Serve immediately.

Garnish

Fresh Lemon Juice

Club Soda

Lemon Slice

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and mix until just combined. Avoid overmixing; small lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Preheat Pan

Pour 1/4 cup of batter onto the skillet for each serving. Cook until bubbles form on the surface, about 3-4 minutes.

Pour Batter

Carefully flip the Cummmers Pschorr and cook for an additional 2-3 minutes until golden brown.

Flip and Cook

In a small bowl, combine powdered sugar and lemon juice until smooth. Set aside.

Mix Toppings

Finely chop fresh herbs such as parsley and chives. Set aside for garnish.

Chop Herbs

Stack the Cummmers Pschorr on a plate, drizzle with the lemon-sugar mixture, and sprinkle with chopped herbs. Serve with a side of sour cream and a chilled bottle of German lager.

All-purpose flour

Baking powder

Eggs

Milk

Butter

Vanilla extract

Powdered sugar

Chopped fresh herbs (parsley, chives)

Sour cream

Beer (preferably German lager)

In a large pot, heat 3 gallons of filtered water to about 165°F (74°C). Once heated, add the pale malt, crystal malt, and flaked corn. Stir well to combine.

Prepare the Malt

Maintain the temperature for about 60 minutes, stirring occasionally. After an hour, increase the heat to bring the mixture to a boil.

Mash the Grains

Once the mixture is boiling, add the Saaz hops and boil for 60 minutes, stirring occasionally. After 45 minutes, add the Cascade hops.

Add Hops

After the boiling is complete, remove the pot from heat and cool the wort quickly using an immersion chiller or an ice bath.

Cool the Wort

Once cooled to about 70°F (21°C), transfer the wort to a sanitized fermentation vessel. Sprinkle the lager yeast over the wort and seal the vessel.

Transfer and Pitch Yeast

Add 1 teaspoon of blue food coloring to the fermentation vessel and gently swirl to mix.

Add Food Coloring

Allow the beer to ferment for 2 weeks at a steady temperature of around 50°F (10°C).

Ferment

After fermentation is complete, bottle the beer using sanitized bottles and caps. Allow to carbonate for another 1-2 weeks before enjoying.

Bottle the Beer

Pale Malt

Crystal Malt

Flaked Corn

Saaz Hops

Cascade Hops

Lager Yeast

Filtered Water

Blue Food Coloring

In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

Stir in the shredded cheddar cheese, diced bell peppers, and diced ham into the egg mixture.

Add Fillings

Preheat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook for about 5-7 minutes, stirring occasionally until the eggs are set.

Cook the Eggs

In a bowl, combine the flour, baking powder, sugar, and salt. Mix well.

In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Preheat a griddle or skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden.

Cook the Pancakes

In a large bowl, combine the sliced strawberries, bananas, and blueberries.

Prepare the Fruit

In a small bowl, mix together the honey and lemon juice. Drizzle over the fruit salad and toss gently to combine.

Add Dressing

Pour the orange juice and milk into pitchers for serving. Keep chilled until ready to serve.

Serve Beverages

Whole milk

Shredded cheddar cheese

Diced bell peppers (red, green, yellow)

Diced cooked ham

Sugar

Butter, melted

Strawberries, sliced

Bananas, sliced

Blueberries

Honey

Orange juice

Rinse the little neck clams under cold water to remove any sand or grit. Set aside.

Clean the Clams

Ensure the jumbo shrimp are peeled and deveined. Cut the cod fillet into bite-sized chunks.

Prepare the Shrimp and Cod

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Boil the Linguine

Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Squeeze the garlic cloves into a bowl and mash with a fork.

Roast the Garlic

In a large skillet over medium heat, melt the butter and add the roasted garlic. Stir in the heavy cream and bring to a gentle simmer. Add salt, black pepper, and half of the Parmesan cheese, stirring until combined.

Prepare the Cream Sauce

Add the clams to the skillet and cover. Cook for 5 minutes until they begin to open. Add the shrimp and cod, cooking for another 5-7 minutes until the shrimp is opaque and the cod is cooked through.

Cook the Seafood

Add the drained linguine to the skillet, tossing to combine everything. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine with Pasta

Remove from heat, stir in the remaining Parmesan cheese and chopped parsley. Serve hot, garnished with extra parsley if desired.

Little neck clams

Jumbo shrimp, peeled and deveined

Cod fillet, cut into chunks

Linguine

Roasted garlic

Heavy cream

Olive oil

Parmesan cheese, grated

Fresh parsley, chopped

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika.