Garden Vegetable GF

Make it a top shelf margarita - add $3.50

Maritime Margarita

Our signature kölsch beer brewed exclusively

Drinks Special

grilled corn, bell peppers, mozzarella, fried okra, country ham, rouille

Steak Nachos

Pimento Cheese

beer-battered flounder, house-made tartar, french fries, coleslaw

Cunningham's Fish & Chips

grilled corn, bell peppers, mozzarella, fried okra, country ham, rouille, served with french fries or chips

Chicken Salad Wrap

Hot Tea

Coffee

Cranberry Juice

Fever Tree Lime N Yuzu

Fever Tree Grapefruit Soda

Tonic Water

San Pellegrino

Gosling's Ginger Beer

Iced Tea

Hi-C Poppin Pink Lemonade

Ginger Ale

Orange Fanta

Dr. Pepper

Sprite

Coke Zero

Coca-Cola

seasonally inspired, graham cracker crust

"Sweet Memories" Cheesecake

Peel and finely dice the onion. Peel and dice the carrots to about 1/4-inch pieces. Trim and thinly slice the celery. Dice the red bell pepper and zucchini into similar 1/2-inch pieces. Trim ends from green beans and cut into 1-inch pieces. Mince the garlic.

Prep

Heat a large pot over medium heat. Add the olive oil and let it warm until shimmering (about 1 minute). Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–7 minutes.

Add the red bell pepper, zucchini, and green beans. Continue to sauté for 4–5 minutes until vegetables are slightly tender but still hold shape. Add the minced garlic and cook 30–60 seconds until fragrant, stirring to avoid burning.

Stir in the tomato paste and cook 1 minute to caramelize slightly and deepen flavor.

Add the canned diced tomatoes (with juices) and the vegetable broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits.

Add the dried oregano, dried thyme, dried basil, bay leaf, salt, black pepper, and red pepper flakes. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 18–22 minutes until everything is tender and flavors have melded. Stir occasionally and taste after 15 minutes to adjust seasoning if needed.

Add the frozen peas in the last 3 minutes of cooking so they heat through but remain bright.

Remove the pot from heat. Stir in the chopped parsley and the lemon juice. Discard the bay leaf. If using, stir in the grated Parmesan off heat (or serve on the side).

Ladle the soup into bowls and finish with an extra grind of black pepper and additional parsley if desired. Serve hot.

olive oil

yellow onion

carrots

celery stalks

red bell pepper

zucchini

fresh green beans

garlic

canned diced tomatoes

vegetable broth (low sodium)

tomato paste

dried oregano

dried thyme

dried basil

bay leaf

salt

black pepper

red pepper flakes

frozen peas

fresh parsley, chopped

fresh lemon juice

grated Parmesan (optional, omit for strict GF vegan)

Run a lime wedge around the rim of a rocks or coupe glass. Spread the sea salt (or smoked sea salt) on a small plate and dip the rim into the salt to coat evenly. Set glass aside.

Prepare glass

In a cocktail shaker, add 2 oz reposado tequila, 1 oz Cointreau (or triple sec), 1 oz fresh lime juice, and 0.5 oz agave syrup. Fill the shaker with ice (about 1 cup) until roughly two-thirds full.

Combine ingredients

Seal the shaker and shake vigorously for 10–15 seconds, until the shaker feels very cold and slightly frosted.

Shake

Strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) or without ice for a neat/coupe presentation.

Strain

If using the smoky variation, gently pour 0.25 oz mezcal over the back of a bar spoon onto the finished cocktail to create a thin float.

Optional mezcal float

Garnish with a lime wheel or wedge on the rim. Serve immediately. (Note: To make it a 'top shelf' Maritime Margarita as the menu suggests, use a higher-quality reposado or añejo tequila and charge the additional $3.50.)

Garnish and serve

Reposado tequila (top-shelf option)

Cointreau or triple sec (orange liqueur)

Fresh lime juice

Agave syrup (adjust to taste)

Sea salt or smoked sea salt (for rim)

Ice (for shaking and serving)

Lime wheel or wedge (garnish)

Optional: mezcal float (for smoky Maritime variation)

Sanitize all brewing equipment (kettle, fermenter, spoons, airlock) with a no-rinse sanitizer. If using municipal tap water with strong chlorine/chloramine, treat with a crushed Campden tablet per 20 liters; stir and let sit 20 minutes before brewing.

Sanitize & Prep

Heat 18 liters of water to 74°C. Add crushed Pilsner malt, wheat malt and Carapils to a mash tun, then pour water to reach a mash temperature of 65°C. Hold the mash at 65°C for 60 minutes, stirring gently to ensure even temperature and conversion. Perform an iodine test near the end to confirm starch conversion.

Mash

Raise the mash to 75°C for mash-out for 10 minutes. Sparge with 6–8 liters of water heated to 75°C until you collect approximately 24 liters of wort in the brew kettle.

Mash Out & Sparge

Bring the wort to a rolling boil and boil for 60 minutes. Add 25 g Saaz hops at the start of the boil (60-minute bittering addition). With 15 minutes remaining, add 20 g Hallertau Mittelfrüh and the Irish moss/Whirlfloc. At flameout (end of boil), add 15 g Saaz hops and stir; allow the wort to steep for 10 minutes.

Boil & Hops Additions

Cool the wort quickly to 18–20°C using a wort chiller (immersion or plate). Transfer cooled wort to the sanitized fermenter, leaving behind trub. Top up with clean water to reach 20 liters if necessary, aiming for original gravity ~1.046–1.052.

Cool Wort

Aerate the cooled wort by shaking, splashing, or using pure oxygen to reach adequate dissolved oxygen. Rehydrate or prepare your Kölsch yeast per manufacturer instructions (make a starter if using liquid yeast and the batch size warrants). Pitch yeast at 18–20°C.

Pitch Yeast

Ferment at 18–20°C for 4–7 days until active fermentation slows and specific gravity drops markedly (target around 1.010–1.012). Kölsch benefits from a clean fermentation profile and moderately cool temperature.

Primary Fermentation

After primary fermentation slows (approx day 4–7), raise temperature to 20–22°C for 24–48 hours to encourage diacetyl rest. Then cold-crash: lower temperature to 0–4°C over 24–48 hours and hold for 1–2 weeks to clarify and let yeast settle (lagering-like cold conditioning; this is what gives Kölsch its crispness).

Diacetyl Rest & Cold Conditioning

Rack beer off trub into a keg or bottling bucket. If bottling and naturally carbonating, dissolve 100 g of corn sugar in 250 ml boiling water, cool, then gently mix into the beer, fill sanitized bottles, and cap. Condition at 18–20°C for 10–14 days until carbonated. If kegging, purge and transfer to a keg and either force carbonate with CO2 to 2.2–2.6 volumes (about 25–30 psi depending on temp) or add priming sugar and naturally carbonate in the keg at room temp for 7–10 days, then chill and set serving CO2.

Packaging & Carbonation

Measure final gravity to calculate ABV (expected ~4.4–5.2%). Taste for balance: light malt sweetness, delicate noble hop bitterness and subtle floral/herbal aroma. If needed, adjust carbonation or cold condition longer for clarity.

Quality Check

Store chilled at 1–4°C and serve fresh within 2–3 months for best flavor. Keep keg sealed under CO2 to preserve freshness.

Storage

Pouring: Chill glass to 1–4°C. Hold a clean, chilled 0.2 L to 0.3 L Kölsch-style stange (narrow cylindrical glass) or a pint glass at a 45° angle and pour beer gently down the side until half full, then tilt upright and finish pour to develop a 1–1.5 cm (about 0.5 in) head. Aim for a crisp, effervescent presentation.

Garnish & Serve: Optionally serve with a small lemon wedge on the side (traditional Kölsch is unadorned, so garnish is optional). Serve immediately while bright and cold.

Water (brewing liquor)

Pilsner malt (base)

Wheat malt

Carapils/Dextrine malt

Saaz hops (4.5% AA) - first addition (bittering)

Hallertau Mittelfrüh hops (4% AA) - flavor/aroma

Saaz hops - aroma/flameout

Liquid ale/kölsch yeast (Wyeast 2565 Kölsch or White Labs WLP029)

Irish moss or Whirlfloc tablet (optional, for clarity)

Corn sugar (priming for keg/carbonation) or CO2 for force carbonating

Campden tablet (optional, for sanitizing water)

Water (for yeast starter / top up)

Brewing salt: CaCl2 (optional)

Chilled Kölsch beer (from above batch)

Lemon wedge (optional garnish)

Whisk together 2 tbs olive oil, lime juice, minced garlic, cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish. Add the steak, turn to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

Marinate steak

Preheat a grill or grill pan to high heat. Remove steak from marinade and pat dry. Grill 3–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. Transfer to a cutting board and let rest 10 minutes, then slice thinly against the grain into bite-sized strips.

Grill steak

Heat a skillet or grill to medium-high. Toss corn kernels in a little oil and cook, stirring occasionally, until charred in spots, about 5–7 minutes. Core, seed and cut the red and green bell peppers into 1/2-inch strips; toss with 1 tbs oil and char in the same skillet until softened and slightly blistered, 6–8 minutes. Slice scallions and jalapeño (if using). Roughly chop country ham and shred mozzarella if needed.

Char corn and peppers

Heat vegetable oil in a heavy skillet over medium-high until it reaches about 350°F (175°C) or a piece of bread sizzles when dropped in. Put sliced okra into buttermilk to coat. In a shallow bowl combine flour, cornmeal, cayenne and 1/2 tsp salt. Dredge okra pieces in the flour mixture, shaking off excess. Fry in batches for 2–3 minutes, turning as needed, until golden brown and crisp. Drain on a paper towel-lined plate and season lightly with salt while hot.

Batter and fry okra

In a small bowl whisk together mayonnaise, roasted red pepper, minced garlic, saffron water (if using), smoked paprika, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Make rouille

Preheat oven to 375°F (190°C). On a large ovenproof platter or sheet pan arrange half the tortilla chips in an even layer. Scatter half of the charred corn, half of the bell pepper strips, half the sliced steak, half the country ham pieces and half the shredded mozzarella over the chips. Add a second layer of chips and repeat with the remaining corn, peppers, steak, ham and mozzarella.

Bake nachos in the oven 6–8 minutes, until cheese is melted and toppings are heated through.

Remove from oven, top with fried okra, sliced scallions, jalapeño and cilantro. Drizzle rouille over the nachos or serve on the side for dipping. Serve immediately.

flank steak or skirt steak

lime juice

ground cumin

smoked paprika

kosher salt

fresh corn kernels (from about 2 ears) or frozen thawed

green bell pepper

mozzarella cheese, shredded

country ham, thinly sliced and roughly chopped

fresh cilantro leaves

scallions, thinly sliced

jalapeño, thinly sliced (optional)

tortilla chips

okra, trimmed and sliced 1/2-inch

buttermilk

all-purpose flour

cornmeal

cayenne pepper

vegetable oil (for frying)

mayonnaise

roasted red bell pepper (jarred or roasted)

garlic, minced

saffron threads (optional) soaked in 1 tbs warm water

lemon juice

Finely grate the sharp cheddar and Monterey Jack cheeses and set aside. Drain the jarred pimentos well on paper towels and finely chop any large pieces so they’re small enough to distribute through the spread. Thinly slice the green onions and mince the shallot.

Grate and chop

Bring the cream cheese to room temperature so it will blend smoothly with the mayonnaise and grated cheese (about 30 minutes if refrigerated).

In a medium mixing bowl, use a sturdy spatula or a stand mixer fitted with the paddle attachment on low speed to briefly beat the room-temperature cream cheese until soft and slightly fluffy (about 30 seconds). Add the grated cheddar and Monterey Jack and fold or mix just until homogenous. Do not overmix — you want some texture.

Combine base cheeses and cream cheese

Add the mayonnaise, Dijon mustard, and gluten-free Worcestershire sauce to the bowl. Sprinkle in the smoked paprika, cayenne, kosher salt, and freshly ground black pepper. Add the lemon juice. Fold everything together gently until the mixture is creamy and evenly seasoned. Taste and adjust salt, pepper, or cayenne as desired.

Add binders and seasonings

Gently fold in the chopped pimentos, minced shallot, and sliced green onion until distributed evenly through the cheese mixture. Reserve a tablespoon of pimentos and a pinch of green onion for garnish, if desired.

Fold in veggies

Transfer the pimento cheese to a serving bowl and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld; up to 24 hours is fine. Chilling will firm the spread and improve flavor integration.

Before serving, stir briefly to loosen if it has become very firm. Garnish with reserved pimentos, chopped chives or additional sliced green onion, and a light dusting of smoked paprika.

Serve chilled or at cool room temperature with gluten-free crackers, crisp vegetables (celery, cucumber rounds, carrot sticks), or use as a sandwich filling between gluten-free bread. Keeps covered in the refrigerator for up to 5 days.

Sharp cheddar cheese, freshly grated

Monterey Jack cheese, freshly grated

Cream cheese, room temperature

Roasted red pimentos, drained and finely chopped (or jarred pimentos)

Green onion (scallion), thinly sliced, white and light green parts

Minced shallot

Fresh lemon juice

Mayonnaise (use gluten-free brand)

Dijon mustard

Worcestershire sauce (gluten-free)

Smoked paprika

Cayenne pepper

Kosher salt

Freshly ground black pepper

Chopped chives or additional sliced green onion

Smoked paprika (for sprinkling)

Cut potatoes into 1/3" thick fries. Place in a bowl of cold water and soak at least 30 minutes (or up to 4 hours) to remove starch. Drain and pat very dry with kitchen towels.

Prep and Soak

Heat 2 cups of vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the drained, dried potatoes in batches for 3–4 minutes until limp and just beginning to color. Remove and drain on a rack or paper towels. Let cool 10 minutes.

First Fry (Blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, season immediately with 1 tablespoon kosher salt, and keep warm in a low oven (200°F / 90°C) while frying fish.

Second Fry (Crisp)

Pat flounder fillets dry and season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Put 1 cup flour and 1/4 cup cornmeal (if using) on a plate for dredging.

Season and Dredge

In a bowl, whisk together 1 cup flour, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1/4 tsp dry mustard (optional) and a pinch of salt. In a separate bowl, lightly beat 1 large egg, then whisk in 1 cup cold beer and 1/4 cup club soda or cold water until mostly smooth. Pour wet into dry and whisk gently — batter should be thick but pourable and slightly lumpy. Keep batter cold (place bowl over ice) and rest 10 minutes.

Make Batter

Heat 1.5–2 inches of vegetable oil in a wide heavy skillet or deep fryer to 360°F (182°C). Dredge each fillet lightly in the reserved flour mixture and shake off excess, then dip into the cold beer batter, letting excess drip back into bowl. Carefully lower fillet into hot oil; do not overcrowd — fry 2 fillets at a time depending on pan size. Fry until batter is deep golden and the fish is opaque and flakes easily, about 3–4 minutes per side depending on thickness. Use a slotted spatula to turn if needed. Transfer to a wire rack or paper towels to drain and season immediately with a pinch of salt.

Heat Oil and Fry

If needed, keep finished fillets in a single layer on a baking sheet in a 200°F (90°C) oven while finishing remaining fish to keep crisp.

Garden Vegetable Gf