Woodford Reserve

PULLED PORK SANDWICH

Choose shrimp, fried or grilled or oysters (fried only) on a French Roll with lettuce & tomato topped with Remoulade

PO'BOY

Select Martinis

Bloody Marys

Blue gill with panko breading | Shrimp with panko breading

Yardarm Mules

Glass of wine

House bottles of wine

Tequila drinks

$5.00 on Select Martinis. 11:00 AM - 08:00 PM

Martini Monday

BOGO Bloody Marys

Shrimp with panko breading

Blue gill with panko breading

BOGO Yardarm Mules

$18.00 house bottles of wine or $1.00 off any glass of wine. 11:00 AM - 09:00 PM

Wine Wednesday

3 shrimp, 2 cod, 2 blue gill, and 1 walleye. 11:00 AM - 09:00 PM

Captain's Platter

BOGO Tequila drinks

Pulled pork and ham with Swiss cheese, mustard, and homemade pickles.

Cuban Sandwich

Bourbon Chicken (spicy)

Tenderloin Steak Sandwich

Lobster Grilled Cheese

Lobster BLT

If you prefer a slightly cooler pour without dilution, place the rocks glass in the freezer for 5–10 minutes or fill it with ice water for 1–2 minutes, then discard the water and quickly dry the glass.

Chill glass (optional)

If using a large ice cube, place it gently in the chilled or room-temperature glass. A single large cube chills with minimal dilution.

Add ice (optional)

Using a jigger, measure 2 oz of Woodford Reserve and pour it neatly over the ice cube (or directly into the glass if serving neat).

Measure and pour

Hold the orange peel with the outside facing down over the glass. Give it a firm twist to express the oils across the whisky surface, then run the peel rim around the glass and drop it in or discard according to preference.

Express orange peel (optional)

Allow the bourbon to sit for 30–60 seconds so aromas open up. Swirl gently if desired to coat the glass and release more aromatics.

Rest briefly

Serve: Present the glass and enjoy slowly. Sip, note the aroma, and take small sips to appreciate the bourbon’s flavor profile. Replenish with a fresh large cube or neat pour as desired.

Woodford Reserve Kentucky Straight Bourbon Whiskey

Large ice cube

Orange peel (expressed)

Rocks glass (or Glencairn)

Bar spoon

Peeler or small knife

Tongs or jigger

Pat fillets dry with paper towels. Season both sides evenly with kosher salt and black pepper, then drizzle lemon juice over and let rest 5–10 minutes while you prepare coating or preheat the broiler.

Place the flour and optional cornmeal/panko in a shallow bowl or plate. In a second shallow bowl, whisk together the egg and milk (or buttermilk) until combined. If using smoked paprika or cayenne and dried herbs, stir them into the flour mixture.

Prepare dredge

Working one at a time, dip a seasoned cod fillet into the egg mixture, letting excess drip off, then press into the flour mixture until evenly coated. Shake off any excess flour and set on a plate. Repeat with remaining fillets.

Coat the fillets

In a large nonstick or cast-iron skillet, pour the vegetable oil and heat over medium-high until shimmering and a pinch of flour sizzles immediately (about 350°F / 175°C if using a thermometer). You should have about 1/8–1/4 inch of oil in the pan for shallow frying.

Heat the oil

Carefully add fillets to the pan (do not overcrowd; cook in batches if needed). Fry for 3–4 minutes per side, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C) and the fish flakes easily. Adjust heat as necessary to prevent burning.

Fry the cod

If desired, add 1 tablespoon butter to the pan and spoon melted butter over the fillets for 30 seconds. Transfer cooked fillets to a wire rack or paper towel-lined plate to rest 2–3 minutes. Garnish with chopped chives and serve with lemon wedges.

Finish and rest

Arrange an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil or spray it.

Preheat broiler

In a small bowl, combine olive oil, minced garlic, chopped parsley and a pinch of salt and pepper. If using smoked paprika or dried herbs, add them now.

Prepare topping

Place the seasoned fillets on the prepared baking sheet. Brush the top of each fillet with the olive oil mixture. Broil for 6–10 minutes depending on thickness: start checking at 6 minutes. The fish is done when the top edges begin to brown lightly, the surface is opaque, and an instant-read thermometer reads 135–140°F (57–60°C).

Brush fillets and broil

Remove from oven and let rest 1–2 minutes. Sprinkle with additional chopped parsley, a squeeze of lemon, and serve with lemon wedges.

Finish and serve

cod fillets (about 6–8 oz / 170–225 g each), skin removed

kosher salt

ground black pepper

fresh lemon juice

all-purpose flour

fine cornmeal or panko (optional, for extra crunch)

large egg

milk or buttermilk

vegetable oil (for frying)

unsalted butter (optional, for finishing)

olive oil

garlic, minced

fresh parsley, chopped

lemon wedges (for serving)

smoked paprika or cayenne

dried thyme or oregano

freshly chopped chives (for garnish)

Pat the pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mixture evenly all over the pork, massaging into crevices. If using, scatter sliced onion in the bottom of your slow cooker or roasting pan and place the pork on top.

Prepare rub and pork

Slow cooker method: Pour stock and apple cider vinegar around the pork (not over the seasoned surface). Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with forks. Oven method: Preheat oven to 300°F (150°C). Put pork in a roasting pan with stock and vinegar, cover tightly with foil, and roast for 4–5 hours until fork-tender. For a faster stovetop method, brown the pork in a heavy Dutch oven on all sides over medium-high heat, then add liquids, cover, and simmer very gently for about 3–4 hours until tender.

Cook

Transfer pork to a large cutting board or bowl and use two forks to pull it into shreds, discarding excess fat as desired. Skim fat from the cooking liquid if necessary. Stir in 1 cup of barbecue sauce into the shredded pork and add a few tablespoons of cooking liquid to reach your preferred moistness and flavor. Taste and adjust with additional salt, pepper, or more barbecue sauce. Keep warm until assembly.

Shred and sauce

Make the dressing: In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and black pepper until smooth.

Combine vegetables: In a large bowl toss shredded green cabbage, red cabbage and grated carrot. Pour the dressing over the vegetables and toss until evenly coated. Let the slaw rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. Taste before serving and adjust seasoning (salt, sugar or vinegar) as needed.

Toast buns: Preheat a skillet or griddle over medium heat. Spread butter on the cut sides of the buns and toast buttered sides until golden and crisp, about 1–2 minutes.

Build sandwiches: Pile about 1/2 cup to 3/4 cup of sauced pulled pork onto the bottom half of each bun (adjust quantity to preference). Top each with 1/3 to 1/2 cup of house slaw. Drizzle extra barbecue sauce on top if desired, then cap with the bun.

Serve: Serve sandwiches warm with extra napkins and any desired sides (fries, pickles). Leftover pulled pork keeps in the refrigerator for 3–4 days; reheat gently with a splash of stock or barbecue sauce to keep moist.

pork shoulder (bone-in or boneless), trimmed

black pepper, freshly ground

paprika (sweet or smoked)

brown sugar, packed

garlic powder

onion powder

cayenne pepper

yellow onion, sliced (optional)

chicken or beef stock (or water)

apple cider vinegar

barbecue sauce (your preferred style)

green cabbage, thinly shredded

red cabbage, thinly shredded

carrot, grated

mayonnaise

Dijon mustard

sugar

celery seed (optional)

salt

black pepper

hamburger buns or sandwich rolls

butter, softened (for toasting buns)

extra barbecue sauce (optional)

Combine mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, capers (if using), parsley, green onion, paprika, salt and pepper in a bowl. Whisk until smooth. Taste and adjust seasoning. Refrigerate while preparing sandwich. Makes about 3/4 cup.

Slice the tomato into 1/4-inch slices. Rinse and dry lettuce leaves and set aside.

Split the French rolls lengthwise, leaving a small hinge if desired. Butter the inside lightly. Heat a skillet over medium heat and toast the rolls, buttered-side down, until lightly browned, about 1–2 minutes. Remove and keep warm.

If frying shrimp or oysters, place shrimp or oysters in a bowl and pour buttermilk over them. Let sit 10–15 minutes to tenderize and help coating adhere.

Marinate

In a shallow bowl mix flour, cornstarch, salt, pepper, paprika and cayenne. Place panko in a separate shallow bowl.

Prep dredge and coating

Remove shrimp/oysters from buttermilk one at a time, letting excess drip off. Dredge briefly in the flour mixture, shake off excess, then press into panko to coat thoroughly. Place on a plate ready to fry.

Coat

Pour vegetable oil into a heavy skillet to reach about 1/2-inch depth and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry shrimp or oysters in batches without crowding, 2–3 minutes per side for shrimp (until golden and cooked through) or 2–3 minutes total for oysters until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Season lightly with salt immediately.

If grilling rather than frying, toss the shrimp with olive oil, lemon juice, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Thread onto skewers (or use a grill basket). Heat grill or grill pan to medium-high and grill shrimp 2–3 minutes per side until opaque and slightly charred. Remove from skewers.

Spread a generous layer (about 1–2 tbs) of remoulade on both the top and bottom halves of each toasted roll.

On the bottom half layer lettuce leaves, then tomato slices, lightly seasoned with a pinch of salt and pepper.

Pile the cooked shrimp or oysters (or grilled shrimp) on top of the tomato. For a classic po'boy, mound the protein so the sandwich is overflowing.

Top with additional remoulade if desired, add pickles and a squeeze of lemon. Close the roll, press gently, and cut in half for serving.

Serve immediately while fried or grilled protein is hot, with extra remoulade and lemon wedges on the side. Recommend serving with fries or potato salad.

French rolls (6-7 inch / po'boy rolls)

Romaine or leaf lettuce

Tomato

Unsalted butter (optional, for toasting)

Raw large shrimp (peeled, deveined, tails off)

All-purpose flour (for dredge)

Cornstarch (for dredge)

Salt

Black pepper

Paprika

Cayenne pepper (optional, for heat)

Buttermilk (for marinating)

Panko breadcrumbs (for coating)

Vegetable oil (for frying)

Oysters, shucked (if choosing oyster option)

Olive oil

Lemon juice

Garlic, minced

Mayonnaise

Creole or whole-grain mustard

Worcestershire sauce

Hot sauce

Capers, finely chopped (optional)

Parsley, finely chopped

Green onion (scallion), finely chopped

Lemon wedges

Pickles (optional)

Place a martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail.

Chill glass

Fill a mixing glass or cocktail shaker with 1 cup of ice. Pour in 2.5 oz London dry gin and 0.5 oz dry vermouth.

Stir the mixture gently with a bar spoon for 20–30 seconds (about 15–20 full rotations) until well chilled and slightly diluted.

Stir

Discard ice water from the chilled martini glass (if used). Strain the cocktail into the chilled glass. Express a lemon twist over the drink and drop it in, or garnish with a green olive on a cocktail pick.

Strain & garnish

Place a martini glass in the freezer for at least 5 minutes or fill it with ice water while preparing the drink.

Fill a mixing glass or shaker with 1 cup of ice. Add 3 oz premium vodka and 0.25 oz dry vermouth.

Stir for 15–20 seconds for a clear, silky martini. If the guest requests shaken, shake vigorously for 10–12 seconds until well chilled and slightly frosted on the outside.

Stir or shake

Remove ice water from the chilled glass if used. Fine-strain into the chilled martini glass. Garnish with a lemon twist or a green olive on a pick.

Chill a martini glass in the freezer for at least 5 minutes or fill it with ice water while mixing.

In a mixing glass filled with 1 cup ice, combine 2.5 oz gin or vodka, 0.5 oz dry vermouth, and 0.5 oz olive brine (adjust to taste for more or less 'dirty').

Stir for 20–30 seconds to properly chill and dilute.

Discard ice water from the chilled glass if used. Strain into the chilled martini glass and garnish with two green olives on a cocktail pick.

For multiple servings, scale ingredient quantities linearly. Pre-chill glasses and ingredients to speed service. Taste and adjust vermouth or brine to guest preference. Use a clean mixing glass and fresh ice for each cocktail for best clarity and temperature.

London dry gin

Dry vermouth

Lemon twist or green olive

Premium vodka

Gin or vodka

Olive brine

Green olives

Cocktail pick

Chilled martini glass

Small bowl of ice (for glass chilling)

If you want a seasoned rim, pour kosher salt onto a small plate and mix with smoked paprika or Old Bay. Rub a lemon wedge around the rim of each glass, then dip the rim into the seasoning to coat evenly. Set glasses aside.

Rim the glasses (optional)

Place a celery stalk and a lemon wedge with any pickled garnish you plan to serve in a small dish or on the bar so they are ready when the cocktails are poured.

Fill the prepared glasses with ice to chill while you build the cocktails.

In a cocktail shaker or large mixing glass, add ice (about 1 cup). Measure and pour vodka (4 oz for two servings, 2 oz per glass) into the shaker.

Add tomato juice (8 oz), fresh lemon juice (1 oz), Worcestershire sauce (2 tsp), prepared horseradish (1 tsp), and hot sauce (4 dashes) into the shaker.

Season the mix with celery salt (1 tsp) and freshly ground black pepper (1 tsp). If you prefer a spicier drink, add additional hot sauce or a pinch more horseradish to taste.

Secure the shaker lid and shake vigorously for about 8–10 seconds to chill and slightly aerate the mixture, or if you prefer a less cloudy cocktail, stir gently with a bar spoon for 20–30 seconds.

Discard the ice from the chilled glasses and refill each glass with fresh ice. Strain the cocktail evenly into the two prepared glasses.

Garnish each glass with a celery stalk and a lemon wedge. Add pickled garnishes (olive, pickle spear, pepperoncini) on a cocktail pick if desired. Serve immediately.

To make a single serving, divide all ingredient quantities by two (1.5–2 oz vodka, 4 oz tomato juice, etc.). For a large batch, multiply quantities proportionally and keep chilled; stir before serving.

For added depth, consider substituting half the vodka with smoky mezcal or adding a splash of pickle brine for a 'Dirty' Bloody Mary.

Taste before serving and adjust seasoning (hot sauce, Worcestershire, salt, horseradish) to personal preference.

Woodford Reserve

Cod

Pulled Pork Sandwich

Po'boy

Select Martinis

Bloody Marys

Blue Gill With Panko Breading | Shrimp With Panko Breading

Yardarm Mules

Glass Of Wine

House Bottles Of Wine

Tequila Drinks

Martini Monday

Bogo Bloody Marys

Shrimp With Panko Breading

Blue Gill With Panko Breading

Bogo Yardarm Mules