BELGIAN STYLE

apple-butternut squash stuffing, green beans, black garlic herb jus

Half Roasted Chicken

AMERICAN LAGER

ITALIAN STYLE PILS

DOUBLE IPA

TRADITIONAL IPA

NEW ENGLAND IPA

HARBORSIDE SODA

BIRDS IN A BUSH

NRG SOUR*

THE LAST WORD

PATRON GRAN PLATINUM MARGARITA

FRUI'TEA' PEBBLES

THE ARISTOCRAT

HARBOR MOON

confit sweet potato, salsa verde, herb salad, plum aioli

Seared Octopus

MAKE YOUR MARK

LAPHROAIG SPRITZ

HOUSE INFUSED PINEAPPLE VODKA

Yogurt Mousse

DOLI

english pea puree, baby turnip, preserved lemon, pomegranate lacquer, pistachio

Lamb Loin

rainbow carrots, apricot, caramelized fennel, pumpernickel, aji amarillo

The Gentle Thaw

pommes puree, haricot vert, mushroom bordelaise, whipped blue cheese

10 oz Premium Center-Cut Filet

In a large mixing bowl, sift or whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp) and fine salt (1 tsp) until evenly combined.

Whisk dry ingredients

In a separate medium bowl, beat the large eggs (2) lightly. Whisk in the whole milk (1 3/4 cups), melted and cooled unsalted butter (6 tbs) and vanilla extract (1 tsp) until homogeneous.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let batter rest 5–10 minutes to hydrate the flour and allow baking powder to start activating.

Combine batter

Preheat your Belgian waffle iron to medium-high according to the manufacturer's instructions. Brush or spray the plates lightly with vegetable oil (about 1 tbs worth for multiple waffles) to prevent sticking.

Preheat and oil waffle iron

Pour or ladle batter into the center of the preheated waffle iron — amount depends on your iron size (about 3/4 to 1 cup per waffle for deep-pocket Belgian irons). Close the lid and cook until the waffle is deep golden brown and crisp on the outside, usually 3–5 minutes. Avoid opening too early. When the waffle releases easily and steaming has reduced, it's done. Transfer to a wire rack in a single layer to keep crisp while cooking remaining batter.

Portion batter and cook

Repeat oiling (if needed) and cooking with remaining batter, keeping cooked waffles on the wire rack in a warm oven (200°F / 95°C) if making ahead so they stay warm and crisp.

Repeat

Place warm Belgian-style waffles on plates. Dust with powdered sugar, add a pat of butter if desired, scatter fresh berries (about 1 cup total) and whipped cream, and drizzle with maple syrup to taste. Sprinkle with chopped nuts if using. Serve immediately while waffles are crisp outside and tender inside.

all-purpose flour

granulated sugar

baking powder

fine salt

large eggs

whole milk

unsalted butter, melted and cooled

pure vanilla extract

vegetable oil (for waffle iron)

powdered sugar

fresh berries (strawberries, blueberries, raspberries)

maple syrup

whipped cream

buttered pecans or chopped nuts

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. If spatchcocked, ensure backbone removed and breastbone flattened; if halved, use one chicken half. Rub olive oil and softened butter all over skin and under the breast skin where accessible. Season evenly with kosher salt and black pepper. Tuck thyme sprigs and smashed garlic under the skin and into the cavity; place lemon halves in the cavity (or alongside the half).

Prep and season

Place the chicken on a rimmed baking sheet or roasting pan breast-side up on a wire rack. Roast in the preheated oven for 35–45 minutes for a 3.5–4 lb spatchcock/half chicken, until skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). If the stuffing is being cooked beneath the bird, see stuffing timing note below. Remove from oven and tent loosely with foil; rest 10–15 minutes (temperature will rise to about 165°F/74°C). Reserve pan drippings for the jus.

Roast

While the oven is preheating, heat 1 tablespoon butter in a skillet over medium heat. Add chopped shallot and celery; cook 2–3 minutes until translucent. Add butternut squash cubes and cook, stirring occasionally, until squash begins to soften and brown lightly, about 6–8 minutes. Add diced apple and cook 2–3 more minutes until apple starts to soften.

Sauté aromatics and vegetables

Transfer the cooked vegetables and apple to a large bowl. Add bread cubes, chopped sage and parsley, salt and pepper. Sprinkle 3 tablespoons chicken stock over the mixture; add the lightly beaten egg and toss to combine. The mixture should be moist but not soggy — add up to 1 more tablespoon stock if needed. Taste and adjust seasoning.

Combine and bind

If you want a crisp top, transfer stuffing to a small ovenproof dish, dot with remaining 1 tablespoon butter, and bake in the preheated 425°F (220°C) oven alongside the chicken for 20–25 minutes until golden on top. Alternatively, if you prefer to cook stuffing beneath the chicken to catch drippings, pack stuffing loosely into the cavity or in a shallow tray under the rack and roast together; baking time will match the chicken (ensure stuffing reaches 165°F/74°C). Remove stuffing from oven and rest 5 minutes before plating.

Cook stuffing

Bring a medium pot of salted water to a rolling boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well. In a skillet over medium heat, warm 1 teaspoon olive oil and 1 teaspoon butter. Add the drained green beans and toss 1–2 minutes to heat through. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional lemon zest. Keep warm until serving.

Blanch and finish

After removing the roasted chicken, pour off excess fat from the roasting pan, leaving browned bits (fond). Place the roasting pan over medium heat on the stovetop (or transfer fond to a saucepan). Add 1/4 cup red wine (if using) and scrape up browned bits with a wooden spoon; reduce by half. Add 2 cups stock and bring to a simmer. Stir in mashed black garlic, chopped rosemary and thyme. Simmer gently 6–8 minutes to meld flavors and reduce slightly.

Make base sauce

Pass the sauce through a fine-mesh sieve into a clean saucepan, pressing to extract flavor. Return to low heat and whisk in chilled cubed butter, one piece at a time, to emulsify and gloss the jus. Taste and season with salt and pepper. Keep warm and spoon over the rested chicken and dressing when plating.

Finish jus

whole chicken (about 3.5–4 lb / 1.6–1.8 kg), spatchcocked or halved

olive oil

unsalted butter, softened

kosher salt

black pepper, freshly ground

fresh thyme sprigs

lemon, halved

garlic cloves, smashed

butternut squash, peeled and cut into 1/2-inch cubes

firm apple (e.g., Honeycrisp or Gala), peeled, cored and diced

shallot, finely chopped

celery stalk, finely diced

sourdough or country bread, cubed (day-old)

chicken stock (or low-sodium broth)

unsalted butter

fresh sage, chopped

fresh parsley, chopped

salt

black pepper

egg, lightly beaten (to bind)

trimmed green beans

lemon zest (optional)

black garlic cloves (mashed to a paste)

beef or chicken stock

dry red wine (optional)

unsalted butter, chilled and cubed (for mounting jus)

fresh rosemary, finely chopped

fresh thyme, finely chopped

Crush grains (if not pre-crushed). Heat 3.5–4.0 gallons (13.2–15.1 L) of strike water to about 165°F (74°C) to achieve a mash temperature of 150°F (66°C) when grains are added (adjust based on system).

Crush and heat

Add the Pilsner malt, flaked maize, and Munich/ Vienna malt to the strike water, mixing thoroughly to avoid dough balls. Hold mash at 148–152°F (64–67°C) for 60 minutes for a moderately attenuated, crisp lager profile. Stir occasionally and monitor temperature; adjust heat if necessary.

Mash rest

Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity (mash-out).

Mash out

Recirculate (vorlauf) until runoff runs clear, then sparge with enough 168°F (76°C) water to collect ~6.5–6.75 gallons (24.6–25.5 L) of wort in the boil kettle (account for boil-off to end with ~5.0 gallons).

Sparge

Bring wort to a rolling boil and boil for 60 minutes. Add 0.5 oz Saaz/Hallertau at 60 minutes for bittering. With 10 minutes left in the boil, add Irish moss/Whirlfloc (1 tsp) and add the remaining 0.5 oz hops at 10 minutes for flavor/aroma.

Boil schedule

At flameout, chill wort quickly to yeast-pitching temperature (48–55°F / 9–13°C for lager yeast). Use an immersion or plate chiller to cool to ~50°F (10°C) as rapidly as possible to reduce infection risk and improve clarity.

Cool wort

Transfer cooled wort to a sanitized fermenter. Aerate the wort well (shake, splash, or pure oxygen to ~8–10 ppm) because lager yeast requires oxygen for healthy growth. Pitch the American lager yeast per manufacturer directions (rehydrate dry yeast if recommended; if using liquid, make a starter appropriate to gravity). Target original gravity ~1.046–1.050.

Oxygenate and pitch yeast

Ferment at 50–55°F (10–13°C) for 7–14 days until primary fermentation is complete (check gravity — should drop to ~1.010–1.014 depending on yeast and mash).

Primary fermentation

Raise temperature to 60–65°F (15–18°C) for 1–3 days to encourage yeast to clean up diacetyl and finish attenuation.

Diacetyl rest

After diacetyl rest, gradually cool beer over 2–3 days to near-freezing (34–38°F / 1–3°C). Lager (cold-condition) for 3–6 weeks for improved clarity and flavor maturation. Longer lagering (6–8 weeks) yields a cleaner profile.

Lagering

Sanitize bottles, caps, and bottling equipment thoroughly. If bottling, dissolve priming sugar (3.5 oz) in 12–16 oz boiling water, cool, and add to bottling bucket. Rack beer from fermenter to bottling bucket, mixing gently with the priming solution to avoid oxygen pickup. Fill and cap bottles.

Prepare for bottling or kegging

Allow bottles to carbonate at 65–70°F (18–21°C) for 10–14 days, then cold-condition at cellar temps (50–55°F / 10–13°C) and finally refrigerate. If kegging, force-carbonate to 2.4–2.7 volumes CO2 at appropriate temp and pressure, then lager for a week before serving.

Carbonation and conditioning

Sanitize all equipment that will contact cooled wort or finished beer (fermenter, airlock, siphon, bottles, caps, hoses). Use a no-rinse sanitizer according to the product instructions to prevent contamination.

Pilsner malt (base)

Flaked maize (corn)

Munich malt (light) or Vienna malt

Saaz or Hallertau (bittering)

Saaz or Hallertau (flavor/aroma)

American lager yeast (dry or liquid)

Irish moss or Whirlfloc (optional, clarity)

Priming sugar (for bottling)

Water

Gypsum or brewing salt (optional, water profile adjustment)

Neutral sanitizer (e.g., Star San)

Heat 16 L of brewing water to approximately 74°C to achieve a mash-in temperature around 66°C when grain is added (accounting for grain temperature). If you use a different water-to-grain ratio, adjust strike temperature accordingly.

Heat strike water

Add the milled Pilsner, Vienna, Munich, Carapils, and flaked maize to the mash tun and pour the strike water in. Stir thoroughly to avoid dough balls and ensure even hydration. Target mash temperature: 65.5–66.5°C. Mash thickness: about 2.5–3.0 L/kg (roughly 3.2 L/kg here).

Mash-in

Hold mash at 65.5–66.5°C for 60 minutes to achieve good conversion and a moderately fermentable wort suitable for a crisp pils finish. Optionally perform a 10 minute mashout at 75–76°C to aid lautering.

If performing mashout, raise to 75°C for 10 minutes by adding hot water or direct heat, stir gently, then prepare to lautering.

Mash out (optional)

Recirculate the first runnings until clear, then lauter and sparge with about 9 L of water at 75°C (or until you reach pre-boil volume ~23 L). Collect enough wort to end the boil with ~20 L of wort (accounting for evaporation). Aim for pre-boil gravity of ~1.046–1.050 (for ~4.8–5.5% ABV).

Sparge & collect wort

Bring the collected wort to a vigorous rolling boil. Watch for boilovers early in the boil.

Bring wort to a boil

With 60 minutes remaining in the boil, add 25 g of Saaz hops (bittering portion of the 35 g). This provides a clean, moderate bitterness typical of an Italian-style pils.

60-minute hop addition

With 15 minutes left in the boil, add the Irish moss or Whirlfloc (5 g) to aid protein coagulation and improve clarity.

Irish moss

With 10 minutes remaining add 10 g Saaz (or Hallertau). With 5 minutes remaining add 15 g Perle (or Styrian Golding) for delicate floral spice. These late additions contribute to aroma without harsh bitterness.

Late hop additions

After flameout, cool the wort briefly to ~80°C and add the 10 g Italian hop choice (e.g., Sorachi Ace or Tettnang). Whirlpool for 15–20 minutes to extract delicate aromatics, then chill rapidly.

Whirlpool/finish hop addition

Cool the wort as quickly as possible to yeast-pitching temperature (lager yeast: 10–12°C) using an immersion chiller, counterflow chiller, or plate chiller. Transfer to a sanitized fermenter.

Chill wort

Aerate or oxygenate the wort thoroughly to support healthy lager yeast: either vigorous shaking, splashing, or pure oxygen to achieve ~8–10 ppm dissolved oxygen.

Oxygenate

Pitch the prepared lager yeast (make a healthy starter if using a single pack) at 10–12°C. Seal fermenter and attach airlock.

Pitch yeast

Allow fermentation to proceed at 10–12°C until vigorous activity has subsided (typically 7–12 days). Monitor gravity; ferment to target final gravity around 1.010–1.012 depending on attenuation.

Once gravity is near final (usually after primary), raise temperature to 15–16°C for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

After diacetyl rest, chill the beer gradually down to 0–2°C and lager for 4–6 weeks (longer if desired) to develop a crisp, clean profile and bright clarity. Optionally add gelatin or other finings before cold crash to help clarify.

Lagering (cold conditioning)

If bottling, dissolve 130 g of corn sugar in about 250 ml of boiling water, cool to room temperature and add to a sanitized bottling bucket.

Prepare priming sugar

Transfer the lager gently to the bottling bucket on top of the priming solution to avoid oxygen pickup, then gently mix by siphoning a few times to evenly distribute the priming sugar.

Transfer and mix

Fill and cap sanitized bottles or carbonate in a keg to about 2.6–3.0 volumes CO2 (typical for pils). If kegging, force carbonate to target volumes.

Bottle or keg

If bottle conditioned, allow bottles to carbonate at room temperature for 10–14 days, then cold condition for an additional 1–2 weeks at refrigeration temperatures for best clarity and flavor integration.

Condition

Pilsner malt (2-row or German Pils base)

Vienna malt

Pale Munich malt

Carapils / dextrin malt

Flaked maize (corn) or light rice

Saaz hops (or Hallertauer Mittelfrüh)

Perle hops (for late addition) or Styrian Golding

Italian hop/whirlpool addition (e.g., Sorachi Ace or Tettnang)

Irish moss (or Whirlfloc)

German lager yeast (e.g., Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager)

Water (for mash, sparge, and boil)

Water salts (calcium sulfate and calcium chloride) — optional, adjusted to target profile

Corn sugar (dextrose) for bottle conditioning

Cold stabilizing/clarifying agent — optional (e.g., gelatin)

Heat 4.5 gallons of strike water to about 165°F (to target mash temp 152°F once grain is added).

Heat Strike Water

Dough in the crushed grain bill (12 lb pale, 1 lb Vienna, 0.5 lb Munich, 0.5 lb Crystal 40L, 0.25 lb Carapils) into the strike water. Stir thoroughly to remove clumps and ensure even hydration. Target mash temperature: 152°F (67°C).

Mash-In

Hold mash at 152°F for 60 minutes. Perform gentle stir or mash recirculation (vorlauf) after 10-15 minutes to set the grain bed.

Mash Rest

Raise mash temperature to 168°F for 10 minutes to stop enzymatic activity and improve wort flow.

Mash Out

Sparge with ~3.5 gallons of water heated to 170°F, collecting runoff until your pre-boil volume is ~6.5-6.75 gallons (adjust to account for boil-off to reach ~5.5 gallons at end of boil).

Bring the pre-boil wort to a vigorous boil and begin a 90-minute timed boil (longer boils help increase gravity and caramelize some sugars for body in a DIPA).

Bring Wort to a Rolling Boil

Add 2 oz Citra near the end of the vorlauf/sparge or as the wort first runs into the kettle (first-wort hop). Alternatively, add at flameout and leave for whirlpool contact. This gives intense hop flavor without adding excessive bitterness.

First Wort Hop / Whirlpool Addition (Citra 2 oz)

At 60 minutes remaining, add 1 oz Mosaic and 1 oz Simcoe to contribute base bitterness and early flavor precursors.

Belgian Style

Half Roasted Chicken

American Lager

Italian Style Pils

Double Ipa

Traditional Ipa

New England Ipa

Harborside Soda

Birds In A Bush

Nrg Sour*

The Last Word

Patron Gran Platinum Margarita

Frui'tea' Pebbles

The Aristocrat

Harbor Moon

Seared Octopus

Make Your Mark

Laphroaig Spritz

House Infused Pineapple Vodka

Yogurt Mousse

Doli

Lamb Loin

The Gentle Thaw

10 Oz Premium Center-cut Filet