SHARK HELICOPTER

Shark Eats Helicopter Hazy IPA

Aged rum, passion fruit, orange, falernum, topped with slightly sparkling red wine.

MARIPOSA SANGRIA

Tito's Vodka, Fresh Heirloom Tomato Juice, Dry Vermouth, Salt.

HEIRLOOM MARTINI

Blue House Organic Farm strawberry crumble with vanilla ice cream.

STRAWBERRY CRUMBLE

Fresh local cod, avocado, pickled red onion, fresh jalapeño, queso fresco, sour cream, and cilantro, with a tomatillo sauce. Substitute prawns +2.

FISH TACOS

Grilled pork chop with chimichurri, served with garlic mashed potatoes and seasonal vegetables.

PORK CHOP

Choose from mango habanero, chimichurri, or buffalo.

CHICKEN WINGS

Marinated crispy fried chicken with kimchi slaw, fried onions, and cucumber. Served with fresh-cut steak fries.

CHICKEN SANDWICH

Classic American cheeseburger with house-made burger sauce, lettuce, tomato, pickles, and sauteed onions. Served with fresh-cut steak fries.

BURGER*

Local cod with fresh-cut steak fries, served with house-made cocktail and tartar sauce.

FISH & CHIPS

Local black cod with a miso glaze, green onion, broccolini, and garlic mashed potato.

BLACK COD WITH MISO GLAZE

Blue House Organic Farm Heirloom tomatoes with basil, garlic, red wine vinegar, and olive oil on grilled Acme levain bread.

TOMATO BRUSCHETTA

Mavericks

CALERA

TERLATO VINEYARDS

MATANZAS CREEK WINERY

LA CREMA

PEJU

SONOMA CUTRER

Gran Centenario Reposado, Housemade Sweet & Sour, Cointreau, and a Grand Mariner float

Top Shelf Margarita

Herradura Silver, Housemade Sweet & Sour, Triple Sec

House Margarita

Borghetti Espresso Liquor, Tito's Vodka. Get it with cream or without!

Espresso Martini

Herradura Silver, fresh-squeezed grapefruit juice, agave

Fresh Squeezed Paloma

Chill a highball or large rocks glass by filling it with ice and setting aside while you mix the drink (about 2–3 minutes).

Prepare glass

Discard the ice from the chilled glass. In a cocktail shaker add 1.5 cups crushed ice, 2 oz white rum, 1 oz blue curaçao, 0.75 oz fresh lime juice, 2 oz pineapple juice and 0.5 oz simple syrup. Seal the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Shake base ingredients

Strain the mixture into the prepared highball or large rocks glass over fresh crushed ice, leaving about 1/2–1 inch of headspace for the shark float.

Strain

Combine 0.5 oz white crème de cacao (or coconut liqueur) and 0.5 oz heavy cream in a small mixing glass or measuring cup. Gently layer this mixture on top of the cocktail by pouring it over the back of a bar spoon held just above the drink surface to create an opaque 'shark' float that will sit on the blue base.

Make the shark float

Carefully drop 2 dashes of Angostura bitters onto the cream float; the bitters will create small eyes/markings that give the illusion of a shark fin or details.

Add bitters

Garnish with a lime wheel on the rim and optionally add a plastic shark pick or a small cocktail umbrella to emphasize the theme. Serve immediately with a straw and a small stirrer so the guest can gently blend layers if desired.

Garnish and finish

Note: Adjust sweetness by altering the simple syrup (±0.25 oz). For a stronger coconut note, swap white rum for coconut rum or increase the coconut liqueur in the float to 0.75 oz and reduce cream to 0.25 oz.

white rum

blue curaçao

fresh lime juice

pineapple juice

simple syrup (1:1)

white crème de cacao (or coconut liqueur)

heavy cream (or half-and-half)

angostura bitters

crushed ice

lime wheel

plastic shark pick or cocktail umbrella (optional)

Heat 4.5–5.0 gallons of strike water to reach a mash temperature target of 152°F (67°C). Dough in the crushed grains (pale ale, pilsner, flaked oats, flaked wheat, and Victory) and stir to avoid dough balls. Hold mash at 152°F (67°C) for 60 minutes to achieve a medium body and some dextrins that contribute to haze and mouthfeel.

Mash In

Check mash pH if possible: target pH 5.2–5.4. Adjust with lactic acid or baking soda as needed.

Raise mash to 168°F (76°C) for a 10-minute mash out (optional) to stop enzymatic activity. Vorlauf and then sparge with 170°F (77°C) water to collect enough wort for a 5.5 gallon pre-boil volume (account for boil-off). Collect ~6.5–7.0 gallons total if you plan a 60-minute boil to end with ~5.5 gallons (adjust to your system losses).

Mash Out and Lauter

Bring wort to a vigorous boil. This recipe uses a low-bitterness approach; add hops primarily late and during whirlpool.

At 60 minutes remaining (start of boil) add 0.25–0.3 oz of a very low alpha hop or skip entirely. The listed main hops are reserved for late additions to keep bitterness low and aroma high. (If you added any bittering hops, calculate IBUs to target ~30 IBU pre-dry hop. For classic NEIPA, aim for 20–35 IBU.)

Bittering

With 10 minutes left in the boil add 1 tsp Irish moss or Whirlfloc to help a little cold break (optional). Turn off heat at end of boil and let wort sit for 10–20 minutes to cool slightly to 170–180°F (77–82°C). Add hop additions for whirlpool: add 2.0 oz Citra, 1.0 oz Mosaic, and 1.0 oz Galaxy (reserve remaining Mosaic and Galaxy for dry hop). Stir to create a whirlpool and let rest 20–30 minutes. This hop stand extracts aroma and flavor without excessive bitterness and helps the juicy, fruity character.

Kettle Whirl/Whirlpool Additions

Chill wort quickly to yeast-pitching temperature (68–72°F / 20–22°C) using an immersion chiller or other method. Transfer to a sanitized fermenter, leaving heavy trub behind.

Measure original gravity. It should be around 1.062–1.066 for 6.4% ABV (adjust batch size if necessary). Aerate or oxygenate the wort thoroughly and pitch the New England ale yeast at 68–70°F (20–21°C).

Pitch Yeast

Ferment at 68–70°F (20–21°C). Expect vigorous fermentation for the first 48–72 hours. For a hazy, soft mouthfeel, allow fermentation to proceed actively for 3–4 days.

Primary Fermentation

At ~48–72 hours after pitching (when yeast is still actively fermenting), add a first dry hop: 1.5 oz Galaxy and 1.0 oz Citra directly to the fermenter. This biotransformation step (hops added during active fermentation) increases juicy ester/hop integration. Leave hops in contact for 48–72 hours.

First Dry Hop (Biotransformation)

After the initial dry hop contact, drop temperature to ~55–60°F (13–15°C) or cold crash to ~40°F (4–6°C) over 24–48 hours to help drop out heavy particulates. At the start of cold-crash, add the remaining 1.5 oz hop blend (1.0 oz Mosaic + 0.5 oz Azacca or hop mix totaling 1.5 oz) or alternatively add 1.5–2.0 oz pellet blend (Citra/Mosaic/Galaxy) as a late dry hop for 3–5 days for bright aroma without over-extracting vegetal notes.

Cold Crash / Second Dry Hop

Total dry hop contact ideally 5–7 days (including the biotransformation portion). Avoid excessive hop contact (>10 days) which can extract grassy/off flavors.

After dry hopping and cold crash, rack beer off the hops and trub to a keg or bottling bucket. If bottling, add 4 oz priming sugar (dissolved in 2/3 cup boiled water and cooled) to the bottling bucket to carbonate to ~2.3–2.8 volumes CO2. If kegging, force carbonate to the same range.

Age for 1–2 weeks at cellar temperature for flavors to meld. NE-style IPAs are best consumed fresh — aim to package and consume within 4–8 weeks for peak hop aromatics.

Adjust carbonation to fairly low-moderate (2.3–2.8 volumes) to keep mouthfeel soft and to let hop aroma shine.

Pale Ale malt (2-row)

Pilsner malt

Flaked oats

Flaked wheat

Victory or Vienna (optional, for slight toasty note)

Dextrose (corn sugar) — for fermentation finish (optional)

Citra (whole or pellet)

Mosaic

Galaxy

Azacca (or El Dorado as alternative)

Hop pellets for dry hop (blend: Citra/Mosaic/Galaxy)

New England / English ale yeast (e.g., Wyeast 1318 London Ale III, White Labs WLP066, or SafAle US-05 for a dryer finish)

Yeast nutrient (optional)

Water (adjusted to a soft profile, moderate chloride: sulfate ratio ~3:1)

Irish moss or Whirlfloc (kettle clarifier, optional)

Priming sugar (if bottling)

In a large pitcher (at least 2 quart capacity), add 1 cup aged rum, 1 cup passion fruit pulp, 1 cup freshly squeezed orange juice, 1/4 cup falernum, 2 tablespoons fresh lime juice, and 2 tablespoons orange liqueur (if using). Stir to combine until the passion fruit pulp is evenly distributed.

Combine spirits and juices

Add 1/4 cup simple syrup (or honey syrup) to the mixture. Taste and adjust: add an additional tablespoon of syrup if you prefer sweeter sangria, or another tablespoon of lime juice if you prefer brighter acidity.

Sweeten and balance

Thinly slice 1 orange, 1/2 lemon, and 1/2 lime. Halve 2 passion fruits and scoop seeds/pulp from the halves (reserve one half for garnish if desired). If using berries or cherries, lightly bruise them with the back of a spoon to release some juice.

Prepare fruit

Add the sliced citrus, passion fruit seeds/pulp, and berries/cherries into the pitcher with the sangria base. Gently press a few slices against the side of the pitcher with a wooden spoon to release more juice. Cover and refrigerate for at least 2 hours, ideally 4–8 hours or overnight for deeper flavor infusion.

Macerate

About 30 minutes before serving, chill your slightly sparkling red wine (2 cups). Keep it cold so the sangria remains refreshing and the fizz is retained.

Chill wine

When ready to serve, gently stir the chilled sangria base and fruit. Add 4 cups of ice to a large serving pitcher or divide ice among individual glasses. Pour the sangria base over the ice leaving about 1/3 of the vessel free to add the sparkling wine. Top the sangria with 2 cups slightly sparkling red wine. If you prefer more effervescence, add up to 1/2 cup club soda or sparkling water.

Assemble and top

Garnish with reserved passion fruit halves, additional citrus slices, and mint sprigs. Serve immediately with a spoon so guests can scoop fruit with their drink. Stir gently before each pour to redistribute fruit and liquid.

Garnish and serve

Sangria base (without sparkling wine and ice) can be made up to 24 hours ahead and stored covered in the refrigerator. Add sparkling wine and ice just before serving to preserve bubbles.

Make-ahead note

aged rum

passion fruit pulp (fresh or thawed frozen)

orange juice (freshly squeezed)

falernum (commercial or homemade)

simple syrup (1:1 sugar to water) or honey syrup

orange liqueur (optional, e.g., Cointreau)

orange, thinly sliced (about 1 medium orange)

lemon, thinly sliced

lime, thinly sliced

passion fruit halves (for garnish and seeds)

fresh berries or pitted cherries (optional)

mint sprigs (optional, for garnish)

slightly sparkling red wine (e.g., Lambrusco, lightly chilled)

club soda or sparkling water (optional, to taste)

ice (for serving)

Choose 1 medium ripe heirloom tomato (or 2 small). Quarter and place in a blender. Pulse briefly until broken down but not fully liquefied — you want fresh juice with some body (about 10–15 seconds).

Select and blend

Pour the blended tomato through a fine-mesh sieve or cheesecloth into a bowl, pressing gently with a spatula to extract juice while leaving seeds and most pulp behind. You should end up with about 2 ounces of bright tomato juice. Chill briefly if warm.

Place a coupe or martini glass in the freezer or fill it with ice and cold water to chill while you mix the drink.

Chill glass

In a mixing glass or shaker, add 4 large ice cubes, 2.5 oz Tito's Vodka, 2 oz strained heirloom tomato juice, and 0.5 oz dry vermouth. Add a pinch of fine sea salt and, if using, a pinch of freshly ground black pepper.

Combine ingredients

Stir the mixture gently with a bar spoon for 20–30 seconds (or shake lightly if you prefer a slightly aerated texture). Stirring will chill and dilute slightly while preserving silky texture.

Stir and integrate

If you chilled the glass with ice and water, dump the ice/water now and briefly wipe the inside with a paper towel if needed.

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to catch any remaining tomato solids and small ice shards.

Finish with a final pinch of fine sea salt or a couple of light flakes of Maldon on the surface of the cocktail to lift the tomato flavor. Float a single thin slice of heirloom tomato or a cherry tomato on the surface and add a micro basil leaf for aroma, if using.

Serve immediately. Optionally provide a small straw or tasting spoon so the drinker can stir the salt in if desired.

Tito's Vodka

Fresh heirloom tomato juice (strained)

Dry vermouth

Ice (for mixing)

Fine sea salt or flaked Maldon

Freshly ground black pepper (optional)

Heirloom tomato slice or cherry tomato

Micro basil or small basil leaf (optional)

Wash, hull, and quarter enough strawberries to measure 4 cups. Place them in a medium mixing bowl.

Prepare strawberries

Add 1/2 cup granulated sugar and 1 tablespoon lemon juice to the strawberries. Toss gently to coat and let sit 10 minutes to macerate and release juices.

In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then stir in 1/2 teaspoon vanilla extract. Pour the cornstarch mixture into the strawberries and stir gently to combine. The cornstarch will thicken the juices when baked.

Transfer the strawberry mixture into a 9-inch (or similar) ovenproof baking dish and spread into an even layer.

Preheat oven to 375°F (190°C). Position a rack in the middle of the oven.

In a medium bowl, combine 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1 teaspoon lemon zest if using. Stir until evenly mixed.

Add the cold, cubed butter (6 tablespoons) to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs and pea-sized pieces remain. Do not overwork; some larger pieces create a nice texture.

Evenly sprinkle the crumble topping over the strawberry filling, covering the fruit so some fruit juices can bubble up around edges for caramelization.

Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

If the topping is browning too quickly before the filling bubbles, tent loosely with aluminum foil and continue baking until filling is set.

Remove from oven and set on a wire rack. Let the crumble rest 10–15 minutes to thicken slightly — it will be hot and syrupy right out of the oven.

Spoon warm strawberry crumble into 4 dessert bowls or plates (about 1 generous serving each).

Top each serving with one scoop of vanilla ice cream. Garnish with a mint leaf if desired.

Serve immediately so the ice cream softens over the warm crumble.

fresh strawberries, hulled and quartered

granulated sugar

lemon juice

cornstarch

vanilla extract

all-purpose flour

old-fashioned rolled oats

light brown sugar, packed

unsalted butter, cold and cut into small cubes

ground cinnamon

fine sea salt

lemon zest (optional)

vanilla ice cream

fresh mint leaves (optional)

In a small heatproof bowl or jar combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve.

Add 1 cup thinly sliced red onion, press down to submerge, cover and let sit at room temperature for at least 20 minutes (or refrigerate for up to 2 weeks). Stir once before using.

Bring a small saucepan of water to a simmer. Add 8 oz husked tomatillos and 1 jalapeño and simmer for 5–7 minutes until tomatillos soften and skins start to blister.

Transfer tomatillos and jalapeño to a blender. Add 1/4 cup roughly chopped white onion, 1 garlic clove, 1/4 cup cilantro leaves, 1 tbsp lime juice, 1 tsp olive oil and 1/2 tsp salt. Blend until smooth, adding up to 2 tbsp water to reach a pourable sauce consistency. Taste and adjust salt or lime.

Chill in refrigerator while you prepare fish (sauce can be made ahead).

Pat 1 lb cod fillets dry and cut into 1–1.5-inch wide strips.

In a bowl combine 2 tbsp lime juice, 1 tbs olive oil, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add fish strips and toss to coat. Let marinate 10–15 minutes (no longer than 30).

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add fish pieces in a single layer (cook in batches if needed). Sear 2–3 minutes per side until opaque and just flaking. Remove to a plate and keep warm.

Warm 8 corn tortillas: heat a dry skillet over medium-high and warm each tortilla about 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30–40 seconds.

Spread about 1–2 tbsp tomatillo sauce on each tortilla. Divide cooked cod among tortillas (about 2 oz fish per taco).

Top each taco with pickled red onion (about 1 tbsp), sliced avocado (2–3 slices), thinly sliced fresh jalapeño to taste, a spoonful of sour cream (about 1 tbsp), and a sprinkle of crumbled queso fresco and chopped cilantro.

Serve immediately with lime wedges on the side. Optional: substitute prawns (add $2) by swapping 1 lb peeled prawns for the cod and reducing cook time to 1–2 minutes per side until pink and opaque.

Shark Helicopter

Shark Eats Helicopter Hazy Ipa

Mariposa Sangria

Heirloom Martini

Strawberry Crumble

Fish Tacos

Pork Chop

Chicken Wings

Chicken Sandwich

Burger*

Fish & Chips

Black Cod With Miso Glaze

Tomato Bruschetta

Mavericks

Calera

Terlato Vineyards

Matanzas Creek Winery

La Crema

Peju

Sonoma Cutrer

Top Shelf Margarita

House Margarita

Espresso Martini

Fresh Squeezed Paloma