Margaritaville Silver Rum blended with strawberry, banana, and mango purée. Served frozen.

Don't Stop the Carnival

Golden fried and drizzled with our creamy, spicy lava sauce.

Lava Lava Shrimp

Tender shrimp and scallops served on top of a Cajun Alfredo linguini, tossed with cherry tomatoes and red onions.

Cajun Seafood Pasta

Sam Adams Seasonal Selection

Tortilla chips tossed in house-made green chili sauce, topped with avocado, pico de gallo, and fried eggs.

Chilaquiles

Lunch Specials

Corona Premier

Corona

Michelob Ultra Zero

Coors Light

Budweiser

Blue Moon

Voodoo Juicy Haze

Modelo Especial

Landshark Lager

Michelob Ultra

Miller Lite

La Jolie Fleur

Bud Light

Bonanza by Caymus

Unshackled

Conundrum by Caymus

Meiomi

Sea Sun by Caymus

In a blender, add fresh strawberries and blend until smooth. If desired, strain to remove seeds. Measure out 1 cup for the recipe.

Prepare Strawberry Purée

Peel ripe bananas and blend until smooth. Measure out 1 cup for the recipe.

Prepare Banana Purée

Peel and chop ripe mangoes, then blend until smooth. Measure out 1 cup for the recipe.

Prepare Mango Purée

In a blender, combine 1 cup of strawberry purée, 1 cup of banana purée, and 1 cup of mango purée.

Combine Ingredients

To the blender, add 2 cups of Margaritaville Silver Rum, 1 cup of fresh lime juice, 1 tablespoon of simple syrup, and 1 cup of water.

Add Liquids

Blend on high speed until all ingredients are well combined and the mixture is smooth and icy.

Blend Until Smooth

Chill your serving glasses in the freezer for about 10 minutes.

Prepare Serving Glasses

Pour the frozen cocktail mixture into the chilled glasses. Garnish with fresh strawberries, lime wedges, and mint leaves as desired.

Pour and Garnish

Serve immediately and enjoy your refreshing Don't Stop the Carnival cocktail!

Enjoy

Strawberry purée

Banana purée

Mango purée

Margaritaville Silver Rum

Fresh lime juice

Simple syrup

Water

Fresh strawberries

Lime wedges

Mint leaves

In a medium bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside.

Prepare the Shrimp

Set up a dredging station with three bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Make sure to mix cornstarch with the flour.

Dredging Station

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Take each shrimp, first dip it into the flour mixture, then into the beaten eggs, and finally coat it with breadcrumbs.

Coat the Shrimp

Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes, then remove and drain on paper towels.

Fry the Shrimp

In a mixing bowl, combine mayonnaise, Sriracha sauce, honey, lime juice, garlic powder, and salt. Stir until well blended.

Make the Sauce

Arrange the fried shrimp on a serving platter and drizzle generously with the lava sauce before serving.

Plate the Shrimp

Garnish with lime wedges and chopped cilantro if desired.

Optional Garnish

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Eggs

Breadcrumbs (Panko preferred)

Salt

Black pepper

Vegetable oil for frying

Mayonnaise

Sriracha sauce

Honey

Lime juice

Garlic powder

In a large pot of boiling salted water, add the linguini and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Cook the Linguini

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops, season with salt and black pepper, and sauté until the shrimp are pink and the scallops are opaque, about 4-5 minutes. Remove from skillet and set aside.

Sauté the Shrimp and Scallops

In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes until fragrant. Then, pour in the heavy cream and bring to a simmer. Stir in the Cajun seasoning and Parmesan cheese, and mix until well combined and the cheese is melted, about 3-4 minutes.

Prepare the Alfredo Sauce

Add the cooked linguini, cherry tomatoes, red onions, and the sautéed seafood to the skillet with the Cajun Alfredo sauce. Toss everything to combine and heat through for an additional 2-3 minutes.

Toss Everything Together

Serve the Cajun seafood pasta on plates. Garnish with fresh parsley and lemon wedges before serving.

Plate and Garnish

Linguini

Shrimp, peeled and deveined

Scallops

Cherry tomatoes, halved

Red onion, thinly sliced

Butter

Garlic, minced

Heavy cream

Parmesan cheese, grated

Cajun seasoning

Fresh parsley, chopped

Lemon wedges

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt, caramel malt, and roasted barley to the kettle and stir well. Maintain the temperature at 150-155°F (65-68°C) for 60 minutes.

Mashing the Grains

After mashing, drain the liquid (wort) into another kettle. Rinse the grains with an additional 2 gallons of hot water (170°F or 77°C) to extract as much sugar as possible.

Sparging

Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. Add the Willamette hops in the last 5 minutes of the boil.

Boiling the Wort

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel and pitch the ale yeast. Seal the vessel and allow it to ferment at room temperature for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the fermentation vessel. Bottle the beer using sanitized bottles and caps. Allow the bottles to condition for another 1-2 weeks at room temperature.

Bottling the Beer

Pale Malt

Caramel Malt

Roasted Barley

Cascade Hops

Willamette Hops

Ale Yeast

Filtered Water

Priming Sugar

If using house-made green chili sauce, ensure it is prepared beforehand. If not, you can use store-bought green chili sauce.

Prepare the Green Chili Sauce

In a large mixing bowl, add the tortilla chips and pour the green chili sauce over them. Gently toss until the chips are evenly coated in the sauce.

Toss Tortilla Chips

Preheat your oven to 375°F (190°C). Spread the coated tortilla chips on a baking sheet and bake for about 10 minutes until slightly crispy.

Bake the Chilaquiles

In a skillet over medium heat, fry the eggs to your desired doneness (sunny-side up or over-easy).

Prepare the Eggs

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin pieces.

Slice the Avocado

If not using pre-made pico de gallo, combine diced tomatoes, onions, cilantro, lime juice, and salt in a bowl.

Prepare Pico de Gallo

Once the tortilla chips are baked, remove them from the oven and place them on a serving platter. Top with sliced avocado, pico de gallo, and fried eggs.

Assemble the Chilaquiles

Sprinkle the dish with fresh cilantro and add a dollop of sour cream on top. Optionally, sprinkle some feta cheese for added flavor.

Garnish

Serve immediately while hot, and enjoy your Chilaquiles!

Serve

Tortilla chips

Green chili sauce

Avocado

Pico de gallo

Cilantro

Sour cream

Feta cheese (optional)

Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Peel and slice the cucumber into half-moons and add to the salad. Thinly slice the red onion and add it to the mix.

Prepare Salad Base

Grill the chicken breast until fully cooked and juices run clear, approximately 6-7 minutes per side. Alternatively, you may use pre-made tuna salad or canned chickpeas for a vegetarian option.

Cook Protein

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Make Dressing

Pour the dressing over the salad and toss gently to ensure all ingredients are coated.

Combine Salad and Dressing

Slice the grilled chicken breast and add it on top of the salad. For vegetarian options, spoon the tuna salad or chickpeas onto the salad. Sprinkle feta cheese, olives, and chopped fresh parsley on top.

Add Protein and Garnishes

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Grilled Chicken Breast

Tuna Salad

Chickpeas

Olive Oil

Red Wine Vinegar

Dijon Mustard

Black Pepper

Feta Cheese

Olives

Fresh Parsley

Place the Corona Premier beer in the refrigerator for at least 2 hours before serving to ensure it is cold.

Chill the Beer

Cut the lime in half. Squeeze half of the lime into a glass and set the other half aside for garnish.

Prepare the Lime

Pour the salt onto a small plate. This is for rimming the glass if desired.

Prepare the Salt

Pour the chilled Corona Premier beer into a glass or serve directly from the bottle.

Serve the Beer

If you prefer, rim the glass with salt by running the lime around the edge of the glass and then dipping it into the salt. Add the lime wedge on the rim or drop it into the beer for added flavor.

Enjoy your Corona Premier chilled with the fresh lime garnish.

Corona Premier Beer

Lime

Cut the lime into wedges. Set aside one whole lime for the drink.

If desired, rub the rim of the glass with a lime wedge and dip it into salt to coat the rim.

Salt the Rim (Optional)

Pour the Corona beer into a glass or serve it directly from the bottle.

Pour the Beer

Squeeze the juice of the whole lime into the beer and drop the wedge into the drink.

Add Lime

For added flavor, you can garnish with additional lime wedges or sprinkle a little chili powder on top.

Garnish (Optional)

Corona beer

Chili powder

In a large pot, bring 400 ml of water to a temperature of about 65°C (149°F). Add 80 g of malted barley and 40 g of rice to the water, stirring well to combine. Let the mixture rest for 60 minutes to allow the grains to convert their starches into sugars.

Don't Stop The Carnival