Scallion Pancakes

RED, WHITE & SPARKLING

IMPORT CANS

DOMESTIC CANS

DRAFT

Pinot Grigio, Skyy Peach Vodka, peach nectar, topped with ginger beer

PEACH GINGER SANGRIA

Santo Mezquila, lime juice, passionfruit, topped with ginger beer

MEZQUILA PASSIONFRUIT MULE

Frozen hand-squeezed lemon, black tea, simple syrup, Skyy Georgia Peach Vodka

BOARDWALK BOOZY LEMONADE

Bacardi Spiced Rum & Bacardi Rum, pineapple juice, grenadine, almond syrup, lime

FREAKY TIKI RUM PUNCH

For the nights you'll remember forever or never want to. Skyy Vodka, our spicy house bloody mary mix, lemon, lime & olives to bring you back to life

OG BLOODY MARY

Bacardi Rum, orange curacao, pineapple juice, orange juice, topped with a dark rum floater, cherry & orange

GUY TAI

Santo Blanco Tequila infused with jalapeño, fresh citrus juices, agave, triple sec, served with a tajin spiced rim. Garnished with sliced jalapeños & lime. Served on the rocks or frozen.

CALIENTE MARGARITA

Allagash White, Skyy Blood Orange Vodka, orange juice, sparkling wine

GUY-MOSA

Skyy Blood Orange Vodka, triple sec, orange juice, orange soda

ORANGE CRUSH

Santo Blanco Tequila, fresh citrus juices, agave, triple sec. Salt or sugar rim, on the rocks or frozen. Make it a Cadillac with a Grand Marnier floater for an additional charge.

CG MARGARITA

served split with lemon and truffle-Dijon aioli

Chilled Lobster

lump crab, truffle-Dijon aioli, lemon, house-made cocktail sauce

Crab Cocktail

jumbo poached shrimp with house-made cocktail sauce, truffle-Dijon aioli, lemon

Shrimp Cocktail

West Coast Oysters

Middleneck Clams

briny and crisp, harvested fresh from the Atlantic

Oysters

FRIED "BIG" MOZZARELLA

CHICKEN TENDERS

chipotle mayo, salsa verde, pico de gallo, guacamole, queso fresco, sour cream

SWEET CORN TAMALE CAKES

In a large mixing bowl, combine the all-purpose flour and salt. Gradually pour in the boiling water while stirring with chopsticks or a fork until a rough dough forms. Once cool enough to handle, knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

After resting, divide the dough into four equal pieces. Take one piece and roll it out into a thin circle on a lightly floured surface. Brush a thin layer of vegetable oil over the surface, then sprinkle about a quarter of the chopped scallions evenly on top. Roll the dough tightly into a log, then coil the log into a spiral shape. Flatten gently with your palm.

Roll and Shape

Heat a non-stick skillet over medium heat and add a little vegetable oil. Place the pancake in the skillet and cook for about 2-3 minutes on each side or until golden brown and crispy. Repeat with the remaining pieces of dough.

Cook the Pancakes

In a small bowl, combine the grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and water. Whisk together until the sugar dissolves completely. Adjust the seasoning to taste.

Prepare the Sauce

all-purpose flour

boiling water

scallions (green onions), finely chopped

salt

vegetable oil

fresh ginger, grated

garlic cloves, minced

soy sauce

rice vinegar

sesame oil

sugar

water

Wash the fresh berries under cold running water. Pat them dry with a clean kitchen towel. If using strawberries, slice them into halves or quarters, depending on their size.

Prepare the Berries

In a large pitcher, pour in the red wine first. Then add the white wine and gently stir to combine without creating too much foam.

Mix the Wines

Carefully pour the sparkling wine into the pitcher. Stir gently to mix the wines without losing the carbonation.

Add Sparkling Wine

Add the washed berries and mint leaves into the pitcher. Stir gently to distribute them throughout the wine mixture.

Incorporate Fresh Ingredients

Fill glasses with ice cubes. Pour the wine mixture over the ice, ensuring each glass gets a mix of berries and mint.

Chill with Ice

Garnish with additional mint leaves if desired and serve immediately.

Serve

Red Wine

White Wine

Sparkling Wine

Fresh Berries (Strawberries, Raspberries, Blueberries)

Mint Leaves

Ice Cubes

Collect 6 bottles of Corona and 6 bottles of Heineken. Ensure they are chilled for optimal enjoyment.

Gather Your Ingredients

Set up a clean and inviting area where you can serve the beers. Consider using a cooler or an ice bucket to keep the beers cold.

Prepare the Serving Area

Use a bottle opener to open each bottle of beer as needed. Be careful to avoid any spills.

Open the Bottles

Pour the beers into glasses or serve directly from the bottle. Enjoy responsibly with friends!

Serve and Enjoy

Corona

Heineken

Begin by chilling all three cans of beer in the refrigerator for at least 2 hours before serving.

Chill the Beer

Once the cans are sufficiently chilled, take them out of the refrigerator and open each can carefully to avoid any spillage.

Open the Cans

For a better tasting experience, consider pouring the beers into glasses. This allows you to enjoy the aroma and carbonation of each beer.

Serve in Glasses (Optional)

Serve the beers to your guests or enjoy them yourself, making sure to drink responsibly.

Enjoy Responsibly

Budweiser

Miller Lite

Yuengling

In a large pot, bring 12 cups of water to a boil. Once boiling, remove from heat and add 2 cups of malted barley. Stir well and let it sit for about 60 minutes to allow the grains to release their sugars.

Prepare the Mash

After 60 minutes, strain the mixture through a fine mesh strainer or cheesecloth into another pot, discarding the grains. This liquid is called wort.

Strain the Wort

Bring the wort to a boil again and add 1 cup of hops. Boil for 60 minutes, stirring occasionally. This step adds bitterness and flavor to your beer.

Boil the Wort

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

Cool the Wort

Once cooled, transfer the wort to a sanitized fermentation vessel. Sprinkle 1 packet of yeast over the top of the wort and seal the vessel with an airlock.

Add Yeast

Allow the beer to ferment in a dark, cool place for about 1-2 weeks. Check the airlock regularly to ensure it is bubbling.

Fermentation

After fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.

Bottle the Beer

Let the bottles sit at room temperature for an additional 1-2 weeks to carbonate before refrigerating.

Conditioning

Chill the bottles and enjoy your homemade beer! Pour into a glass and savor the refreshing taste.

Water

Malted Barley

Hops

Yeast

Priming Sugar

Wash the fresh peaches thoroughly. Cut them into thin slices, removing the pits. Set aside.

Prepare the Ingredients

In a large pitcher, combine 750 ml of Pinot Grigio, 60 ml of Skyy Peach Vodka, and 120 ml of peach nectar. Stir gently to mix the ingredients together.

Mix the Base

Add the sliced peaches to the pitcher. Stir gently to ensure the peaches are coated with the sangria mixture.

Add the Peaches

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.

Chill the Mixture

Just before serving, add 240 ml of ginger beer to the pitcher. Stir gently to combine.

Serve with Ginger Beer

Fill glasses with ice cubes (about 1 cup per glass). Pour the sangria mixture over the ice, making sure to include some peach slices. Garnish with fresh mint leaves.

Add Ice and Garnish

Serve immediately and enjoy this refreshing Peach Ginger Sangria!

Enjoy

Pinot Grigio

Skyy Peach Vodka

Peach Nectar

Ginger Beer

Fresh Peaches

Start by filling a copper mug or a highball glass with ice cubes to chill.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Santo Mezquila, 1 oz of fresh lime juice, and 1 oz of passionfruit puree. Fill the shaker with ice.

Mix the Base Ingredients

Seal the shaker and shake vigorously for about 15 seconds to mix the ingredients thoroughly and chill the mixture.

Shake Well

Strain the mixture from the shaker into the prepared glass filled with ice.

Strain and Pour

Pour 4 oz of ginger beer over the mixed ingredients in the glass, filling it to the top.

Top with Ginger Beer

Garnish the drink with a lime wedge and a sprig of mint. Serve immediately and enjoy!

Garnish and Serve

Santo Mezquila

Fresh lime juice

Passionfruit puree

Ginger beer

Ice cubes

Lime wedge

Mint sprig

Roll the fresh lemons on a countertop to soften them. Cut the lemons in half and juice them into a measuring cup until you have about 1 cup of fresh lemon juice.

Juicing the Lemons

Boil 4 cups of water. Add the black tea bags and steep for 5-7 minutes. Remove the tea bags and let the tea cool to room temperature.

Brewing the Tea

In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat until the sugar dissolves completely. Let it cool before using.

Making Simple Syrup

In a blender, combine the fresh lemon juice, cooled black tea, simple syrup, and Skyy Georgia Peach Vodka. Blend until smooth and frothy.

Combining Ingredients

Fill cocktail glasses with crushed ice. Pour the blended mixture over the ice until the glasses are full.

Prepare Glasses

Garnish each glass with fresh mint leaves, a slice of peach, and a lemon wheel for decoration.

Garnishing the Drink

Serve immediately with a straw and enjoy your refreshing Boardwalk Boozy Lemonade!

Fresh Lemons

Black Tea

Simple Syrup

Skyy Georgia Peach Vodka

Fresh Mint Leaves

Peach Slices

Lemon Wheel

Gather all the ingredients including Bacardi Spiced Rum, Bacardi Rum, pineapple juice, grenadine, almond syrup, fresh lime juice, pineapple wedge, and maraschino cherry.

In a cocktail shaker, combine 2 oz of Bacardi Spiced Rum, 2 oz of Bacardi Rum, 4 oz of pineapple juice, 1 oz of grenadine, 1 oz of almond syrup, and 1 oz of fresh lime juice.

Mix the Liquids

Fill the shaker with ice and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Mixture

Strain the mixture into a large glass filled with ice, allowing it to fill about three-quarters full.

Strain into Glass

Garnish the drink with a pineapple wedge and a maraschino cherry for a festive touch.

Garnish

Serve immediately and enjoy your refreshing Freaky Tiki Rum Punch!

Bacardi Spiced Rum

Bacardi Rum

Pineapple Juice

Grenadine

Almond Syrup

Fresh Lime Juice

Pineapple Wedge (for garnish)

Maraschino Cherry (for garnish)

Begin by preparing your glass. Take a tall glass and optionally rim it with celery salt by moistening the rim with a lime wedge and then dipping it into a plate of celery salt.

In a cocktail shaker, combine 2 oz of Skyy Vodka, 4 oz of spicy house bloody mary mix, 0.5 oz of fresh lemon juice, and 0.5 oz of fresh lime juice.

Mix the Ingredients

Add a few dashes of hot sauce, Worcestershire sauce, black pepper, and celery salt to taste. Adjust the quantities based on your spice preference.

Scallion Pancakes

Red, White & Sparkling

Import Cans

Domestic Cans

Draft

Peach Ginger Sangria

Mezquila Passionfruit Mule

Boardwalk Boozy Lemonade

Freaky Tiki Rum Punch

Og Bloody Mary

Guy Tai

Caliente Margarita

Guy-mosa

Orange Crush

Cg Margarita

Chilled Lobster

Crab Cocktail

Shrimp Cocktail

West Coast Oysters

Middleneck Clams

Oysters

Fried "big" Mozzarella

Chicken Tenders

Sweet Corn Tamale Cakes