SPORTS GRILL & CASINO

Candied Bacon Skewers

Jumbo prawns, celery, shredded lettuce, & cocktail sauce

Shrimp Cocktail

Cheesy queso dip, tomatoes, green onions, & jalapeños served with house made tortilla chips * add chicken +5 * add steak +6

Skillet Queso

Lightly fried house tempura-battered pickles served with ranch

Fried Pickles

Lightly fried pretzel bites served with queso

Pretzel Bites

Crispy, house tempura-battered shrimp tossed in spicy boom boom sauce * sub grilled shrimp * sub blackened shrimp +1

Boom Boom Shrimp

Lightly fried house tempura-battered jumbo onion carved with boom boom sauce

Onion Blossom

Seared potstickers, bourbon glaze, green onions, & sesame seeds

Bourbon Glaze Pot Stickers

Tenderloin-tail steak bites house teriyaki mushroom sauce, bacon, green onions, & sesame seeds

Steak Bites

Tortilla chips, queso & shredded cheese, tomatoes, green onions, olives, lettuce, & jalapeños * add chicken +5 * add steak +6

Loaded Nachos

Flavors: Garlic Parmesan, Huckleberry BBQ, Buffalo, Nashville Hot, Stingin' Honey Garlic, Sweet Thai Chili, KettleHouse Dry

Wings - Boneless or Bone-In

Pizzolato

La Marca

Alberti

Luke

Montinore

Kim Crawford

Kendall Jackson

All Draft Pints

Happy Hour 3 - 6

Juice

Milk

In a large bowl, combine the ground beef and ground pork. Add salt, black pepper, garlic powder, and onion powder. Mix well using your hands until all ingredients are evenly incorporated.

Prepare the Patties

Divide the meat mixture into 4 equal portions and shape each portion into a patty, about 1 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Shape the Patties

In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain excess fat.

Prepare the Bacon

In the same skillet, using the bacon drippings, cook the patties over medium-high heat for 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover the skillet to melt the cheese.

Add Cheese

Toast the hamburger buns on the skillet until golden brown. On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, 1 slice of tomato, a few onion rings, and a few pickle slices. Top with ketchup and mustard, then cover with the top half of the bun.

Assemble the Burgers

Ground Beef

Ground Pork

Bacon

Cheddar Cheese

Hamburger Buns

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Salt

Black Pepper

Garlic Powder

Onion Powder

In a bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let sit for at least 30 minutes.

Prepare the Chicken

Preheat a grill or grill pan over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before slicing.

Cook the Chicken

While the chicken is cooking, chop the lettuce, dice the tomato, and thinly slice the red onion.

Prepare the Vegetables

In a large bowl, layer the chopped lettuce, diced tomato, and sliced red onion. Add the sliced chicken on top.

Assemble the Salad

Sprinkle the cheddar cheese over the salad and drizzle with ranch dressing. Top with tortilla chips for added crunch.

Add Toppings

Toss the salad gently to combine all ingredients. Serve immediately, garnished with extra tortilla chips on the side.

Serve

Chicken Breast

Olive Oil

Paprika

Red Onion

Ranch Dressing

Tortilla Chips

Soak the wooden skewers in water for at least 30 minutes to prevent them from burning while cooking.

Prepare the Skewers

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

Preheat the Oven

In a shallow dish, mix together the brown sugar and black pepper. Take each slice of bacon and coat it thoroughly in the brown sugar mixture.

Take two slices of coated bacon and weave them onto each skewer, ensuring they are tightly packed but not overly squished.

Skewer the Bacon

Place the skewers on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the sugar is caramelized. Keep an eye on them to prevent burning.

Bake the Bacon Skewers

Once cooked, remove the skewers from the oven and let them cool for a few minutes. Serve warm as an appetizer or snack.

Cool and Serve

Brown Sugar

Wooden Skewers

Bring a large pot of salted water to a boil. Add the jumbo prawns and cook for about 3-4 minutes or until they turn pink and opaque. Remove them from the pot and immediately transfer them to a bowl of ice water to stop the cooking process.

Prepare the Prawns

While the prawns are cooling, wash and chop the celery stalks into small, bite-sized pieces.

Chop the Celery

In a large serving bowl, layer the shredded lettuce as the base for the shrimp cocktail.

Prepare the Serving Dish

Once the prawns have cooled, peel and devein them if necessary. Arrange the prawns on top of the shredded lettuce.

Combine Ingredients

Scatter the chopped celery over the prawns for added crunch and flavor.

Add Celery

Serve the shrimp cocktail with a bowl of cocktail sauce on the side for dipping. Enjoy!

Serve with Cocktail Sauce

Jumbo prawns

Celery

Shredded lettuce

Cocktail sauce

In a large skillet over medium heat, add the cream cheese. Stir until melted and smooth.

Prepare the Dip

Gradually mix in the sharp cheddar cheese and Monterey Jack cheese, stirring continuously until fully melted.

Add the Cheeses

Add the diced tomatoes with green chilies, diced jalapeños, sliced green onions, garlic powder, cumin, salt, and black pepper. Stir until well combined.

Incorporate the Other Ingredients

If using, stir in the shredded chicken or steak and cook for an additional 3-5 minutes until heated through.

Add Optional Proteins

Remove from heat and serve warm with tortilla chips.

Serve Warm

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering.

Prepare the Oil

Cut the corn tortillas into triangles or strips, depending on your preference.

Cut the Tortillas

Carefully add a handful of tortilla pieces into the hot oil. Fry until golden brown and crisp, about 2-3 minutes, flipping halfway through.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and drain on paper towels. Immediately sprinkle with salt while they are still warm.

Drain and Season

Continue frying the remaining tortilla pieces in batches until all are cooked.

Repeat

cream cheese

sharp cheddar cheese

Monterey Jack cheese

diced tomatoes with green chilies

jalapeños, diced

green onions, sliced

garlic powder

cumin

salt

black pepper

cooked chicken, shredded (optional)

cooked steak, shredded (optional)

corn tortillas

vegetable oil

Drain the pickles from their brine and pat them dry with paper towels to remove excess moisture.

Prepare the Pickles

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until the batter is smooth and slightly thick. Set aside.

Mix the Batter

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

Heat the Oil

Dip each pickle slice or spear into the tempura batter, ensuring it is fully coated.

Batter the Pickles

Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.

Fry the Pickles

Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Fried Pickles

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.

Prepare the Ranch Dressing

Serve the fried pickles warm, accompanied by the ranch dressing for dipping.

Pickles (slices or spears)

All-purpose flour

Cornstarch

Baking powder

Cold water

Vegetable oil

Mayonnaise

Sour cream

Buttermilk

Dried dill

Garlic powder

Onion powder

Black pepper

In a bowl, combine warm water, brown sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Once the yeast is activated, add it to the flour mixture and stir until a dough forms.

Make Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Rise the Dough

Once risen, punch down the dough and cut it into small pieces, about the size of a golf ball. Roll each piece into a small bite-sized ball.

Shape Pretzel Bites

In a large pot, bring 10 cups of water to a boil and add baking soda carefully. Reduce to a simmer.

Prepare Baking Soda Bath

Drop the pretzel bites into the simmering water bath, cooking them for about 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.

Boil Pretzel Bites

In a large skillet or deep fryer, heat vegetable oil over medium heat. Fry the pretzel bites in batches until golden brown, about 2-3 minutes per side. Drain on paper towels and sprinkle with coarse sea salt.

Fry Pretzel Bites

In a medium saucepan over medium heat, combine cheddar cheese, cream cheese, and milk. Stir continuously until melted and smooth.

Melt Cheeses

Stir in diced tomatoes with green chilies, jalapeño (if using), cumin, garlic powder, and salt to taste. Mix well and cook for an additional 3-5 minutes until heated through.

Add Flavorings

all-purpose flour

warm water

active dry yeast

brown sugar

baking soda

coarse sea salt

cheddar cheese

milk

jalapeño (optional)

In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside to marinate for about 15 minutes.

Season the Shrimp

In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. In a separate bowl, whisk together the ice-cold water and egg. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy. Do not overmix.

Sports Grill & Casino

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