Vegetable Skewers

Grilled Chicken

House Grilled Steak

Asparagus with Bacon

Australia Glas

Lindeman's

Chocolate Mousse

Hummus

Mussels Sauteed in Our Homemade Seafood Broth with Tomatoes, Celery, Onions, Spinach, White Wine, Saffron and Other Spices. Served with a Side of Bread.

Happy Hour Mussels

Crispy Fried Egg Roll Stuffed with 4oz Certified Angus Beef Burger, American Cheese, and Drizzled with Chipotle Mayonnaise.

Happy Hour Cheeseburger Egg Roll

2oz Seared and Blackened Ahi Tuna with Apple Slaw, Drizzled with Wasabi and Hawaiian Barbeque Sauce in a Lettuce Wrap.

Happy Hour Tuna Lettuce Wraps

4 Wings Tossed in Your Choice of: Tequila Lime, Sriracha Bourbon, Old Bay, Pineapple Habanero, Hot or Barbeque Sauce. Served with Celery, Carrots, and Either Homemade Ranch or Bleu Cheese.

Happy Hour Wings

A Smaller Portion of Our House Favorite Crab Dip. Served with Tortilla Chips and Bread.

Happy Hour Crab Dip

Homemade Spinach and Artichoke Dip, Melted Extra Sharp Cheddar Cheese and Applewood Bacon on Grilled White Bread. Garnished with Fried Pickles.

Happy Hour Spinach and Artichoke Grilled Cheese

Upgraded Salad Option, Spinach and Artichoke Dip, Surf and Turf, Filet Mignon and Crab Cake, Roasted Fingerling Potatoes, Grilled Asparagus, Upgraded Assorted Mini Desserts.

Platinum Dinner Buffet

Assorted Mini Desserts

Onion Soup

Field Greens

Caesar Salad

Scrambled Eggs Served with grated cheese, salsa, diced bell peppers and onions, Applewood Bacon, Sausage Links, Campfire Potatoes, Fresh Fruit Display, Baked Muffin Assortment.

City Dock Breakfast Buffet

Mojito

Margarita

Chocolate Lava Cake

Cheesecake

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Prep the Skewers

Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces. Keep the cherry tomatoes whole and clean the mushrooms as necessary.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables. Add olive oil, garlic powder, dried oregano, salt, and black pepper. Toss until the vegetables are evenly coated with the oil and seasoning.

Season the Vegetables

Thread the seasoned vegetables onto the skewers, alternating between different types to create a colorful presentation.

Assemble the Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred.

Grill the Skewers

Remove the skewers from the grill and let them cool slightly before serving. Enjoy warm or at room temperature.

Serve

Bell Pepper (red, yellow, or green)

Zucchini

Cherry Tomatoes

Mushrooms (whole or halved)

Red Onion

Olive Oil

Garlic Powder

Dried Oregano

Salt

Black Pepper

Skewers (wooden or metal)

In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk until well blended.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).

Preheat the Grill

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken breasts on the grill. Grill for 6-7 minutes on one side without moving them.

Grill the Chicken

Flip the chicken breasts and grill for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove from the grill.

Flip and Finish

olive oil

lemon juice

garlic, minced

dried oregano

salt

black pepper

paprika

boneless, skinless chicken breasts

In a bowl, combine olive oil, salt, black pepper, garlic powder, fresh rosemary, and lemon juice. Mix well.

Marinate the Steak

Place the ribeye steaks in the bowl and coat them thoroughly with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Coat the Steak

Preheat your grill to high heat, about 450°F to 500°F (230°C to 260°C).

Remove the steaks from the marinade and let any excess drip off. Place the steaks on the grill and cook for about 4-5 minutes on one side.

Grill the Steak

Flip the steaks over and cook for another 4-5 minutes for medium-rare, or longer if you prefer a different doneness.

Flip the Steak

Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.

Rest the Steak

Slice the steaks against the grain and serve immediately. Pair with grilled asparagus or garlic mashed potatoes if desired.

Slice and Serve

Ribeye steak

Olive oil

Black pepper

Garlic powder

Fresh rosemary

Lemon juice

Grilled asparagus

Garlic mashed potatoes

Wash the asparagus thoroughly under cold water. Trim the woody ends of the asparagus by snapping them off or cutting them with a knife.

Prepare the Asparagus

In a skillet over medium heat, add the bacon slices and cook until they are crispy, about 5-7 minutes. Once cooked, remove the bacon from the skillet and place on a paper towel to drain excess grease.

Cook the Bacon

In the same skillet with a little bacon grease left, add the asparagus and drizzle with olive oil. Season with salt and black pepper. Toss to coat the asparagus evenly.

Combine Asparagus and Bacon

Sauté the asparagus over medium-high heat for about 5-7 minutes until they are tender but still crisp. You can cover the skillet for a couple of minutes to help them cook faster.

Sauté the Asparagus

Crumble the cooked bacon and sprinkle it over the sautéed asparagus. Toss gently to combine.

Add Crumbled Bacon

Transfer the asparagus with bacon to a serving platter. Optionally, you can drizzle with a little extra olive oil or sprinkle with more black pepper before serving.

Plate the Dish

Asparagus

Bacon

In a mixing bowl, combine the fresh lemon juice and fresh orange juice. Stir gently to mix the flavors together.

Prepare the Juices

Pour in the simple syrup into the bowl with the juices. Mix well until fully combined.

Add Simple Syrup

In a large pitcher, pour the juice mixture and add the sparkling water. Stir gently to combine without losing the fizz.

Combine with Sparkling Water

Take the fresh mint leaves, orange slices, and lemon slices. Set them aside for serving.

Prepare the Garnishes

Pour the Australia Glas into glasses filled with ice. Garnish each glass with fresh mint leaves, an orange slice, and a lemon slice.

Serve the Drink

Serve immediately and enjoy the refreshing taste of the Australia Glas!

Enjoy!

Fresh lemon juice

Fresh orange juice

Simple syrup

Sparkling water

Fresh mint leaves

Orange slices

Lemon slices

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk and vanilla extract, mixing until well combined.

Combine Wet Ingredients

In a small saucepan, melt the unsalted butter over low heat, then let it cool slightly.

Melt the Butter

Pour the wet ingredients and melted butter into the dry ingredients. Mix until just combined; do not overmix.

Combine Mixtures

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until creamy and well combined.

Prepare the Cream Cheese Filling

Spread half of the batter into a greased baking dish. Then, evenly spread the cream cheese filling over the batter. Pour the remaining batter on top.

Combine Base and Filling

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Let the dish cool for 10 minutes. Top with fresh berries and mint leaves before serving.

Cool and Garnish

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vanilla extract

Unsalted butter

Cream cheese

Powdered sugar

Lemon zest

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) and stir until completely melted. Remove from heat and let it cool slightly.

Melt the Chocolate

In a separate mixing bowl, pour the heavy cream and whip it using an electric mixer on medium speed until soft peaks form. Be careful not to overwhip. Set aside.

Whip the Cream

Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl. Add the granulated sugar to the yolks and whisk until the mixture is pale and creamy.

Separate the Eggs

Once the melted chocolate has cooled slightly, add it to the egg yolk mixture, followed by the vanilla extract and a pinch of salt. Mix until well combined.

Combine Chocolate and Yolks

Using a clean mixer bowl, beat the egg whites on high speed until stiff peaks form. This will help give the mousse its light and airy texture.

Whip the Egg Whites

Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Finally, fold in the whipped egg whites gently to maintain the airy texture.

Fold Ingredients Together

Spoon the mousse into serving cups or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

Chill the Mousse

Once chilled, serve the chocolate mousse as is or topped with additional whipped cream, chocolate shavings, or fresh berries if desired.

Dark chocolate (70% cocoa or higher)

Heavy cream

Pinch of salt

Open the can of chickpeas and drain the liquid. Rinse the chickpeas under cold water and set aside.

Rinse Chickpeas

In a food processor, combine rinsed chickpeas, tahini, fresh lemon juice, garlic cloves, olive oil, ground cumin, and salt.

Blend Ingredients

Blend the mixture until smooth, scraping down the sides as needed. If the hummus is too thick, add water one tablespoon at a time until the desired consistency is achieved.

Process Until Smooth

Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or olive oil to taste.

Taste and Adjust

Spoon the hummus into a serving bowl and smooth the top with a spatula.

Transfer to Serving Bowl

Drizzle additional olive oil on top for garnish if desired.

Drizzle Olive Oil

Serve the hummus alongside the pita chips for dipping.

Serve with Pita Chips

Canned chickpeas

Tahini

Garlic cloves

Ground cumin

Water

Pita chips

Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or barnacles. Remove the beards (the fibrous threads) by pulling them away from the shell. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

In a large pot, heat the olive oil over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Add the diced tomatoes to the pot along with the saffron threads, salt, black pepper, and red pepper flakes. Stir well and let it simmer for about 5 minutes.

Add Tomatoes and Seasonings

Stir in the chopped spinach and pour in the white wine. Allow the mixture to simmer for another 3-4 minutes until the spinach wilts and the alcohol from the wine evaporates slightly.