grilled jalapenos, fried onions, cilantro-onion relish, corn tortillas, salsa verde

Tijuana Steak

Grand Ma

Tito's Handmade

VODKA TODEA

Cummmers Pschorr

Moon Artois

Kids Trolley Square Brunch

Little neck clams, jumbo shrimp, cod, roasted garlic cream sauce, linguine

Frutti di Mare

Breaded Coastal Cod

10oz blackened patty, blue cheese crumbles, mushrooms, lettuce, tomato, brioche roll, cajun fries

Black & Blue Burger

Lemon caper sauce, mash potatoes, green beans & cherry tomatoes

Chicken Piccata

10oz patty, pepper jack, guacamole, poblano pepper, sautéed bell pepper & onion, lettuce, tomato, brioche, fries, side poblano queso

Fajita Burger

Hearty Turkey Vegetable Soup

Crispy chicken, avocado, queso fresco, pickled jalapenos, refried beans, lettuce, tomato, red onions, ciabatta, fries

Torta Loca

Chorizo, cream, corn salsa, cilantro, grilled sourdough

Mussels Vera Cruz

Guacamole, lime crema, bell peppers, roasted onion, cabbage mix, corn tortillas

Chicken Fajita Tacos

Tortilla Soup

Sweet Chili Jumbo Wings

Onion Rings

Romaine lettuce, goldfish crackers, ranch dressing.

Green Salad

Goldfish

Carrot Sticks

Green Beans and Tomatoes

House Made Mashed Potatoes

Rub the ribeye steaks with olive oil, salt, and black pepper. Allow them to marinate for at least 30 minutes at room temperature.

Marinate the Steak

Preheat the grill to high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness. Remove from grill and let rest.

Grill the Steak

Slice the jalapeno peppers in half lengthwise and remove the seeds for less heat. Brush with olive oil and sprinkle with salt.

Prepare the Jalapenos

Place the jalapenos on the grill and cook for about 5 minutes until charred and tender.

Grill the Jalapenos

Slice the Onion

Dredge the onion rings in all-purpose flour, ensuring they are well coated.

Coat the Onions

Heat the oil in a large skillet over medium-high heat. Fry the coated onion rings until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Fry the Onions

Finely chop the fresh cilantro and small onion.

Chop the Ingredients

In a bowl, combine the chopped cilantro, onion, and lime juice. Stir well and set aside.

Mix the Relish

Remove the husks from the tomatillos and rinse them under warm water.

Prepare the Tomatillos

In a blender, combine the tomatillos, fresh cilantro, lime juice, and salt. Blend until smooth.

Blend the Salsa Verde

Heat the corn tortillas on the grill or in a skillet for about 30 seconds on each side until warm.

Warm the Tortillas

Slice the grilled steak and serve it on warm corn tortillas. Top with grilled jalapenos, fried onions, and cilantro-onion relish. Drizzle with salsa verde before serving.

Assemble the Dish

Ribeye steak

Olive oil

Salt

Black pepper

Jalapeno peppers

Onion

All-purpose flour

Oil for frying

Fresh cilantro

Lime juice

Corn tortillas

Tomatillos

Remove any giblets from the chicken and rinse under cold water. Pat dry with paper towels and place in a large pot.

Prep the Chicken

Peel and chop the onion, carrots, celery, and potatoes into bite-sized pieces. Mince the garlic.

Chop Vegetables

In the same pot, add a little oil and sauté the minced garlic and chopped onion until softened, about 3-5 minutes.

Sauté Aromatics

Add the chopped carrots, celery, and potatoes to the pot, stirring to combine with the garlic and onion.

Add Vegetables

Place the whole chicken back into the pot with the vegetables. Season with salt, black pepper, thyme, rosemary, and bay leaves.

Season the Chicken

Pour the chicken broth over the chicken and vegetables, ensuring the chicken is mostly submerged in the liquid.

Add Broth

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 hours, or until the chicken is cooked through and tender.

Cook the Chicken

Once cooked, carefully remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and return it to the soup.

Shred the Chicken

Stir in the chopped fresh parsley and lemon juice just before serving to brighten the flavors.

Add Finishing Touches

Ladle the soup into bowls and serve warm with crusty bread or crackers.

Serve

Chicken

Garlic

Carrots

Celery

Potatoes

Chicken broth

Thyme

Rosemary

Bay leaves

Fresh parsley

Lemon juice

Take a cocktail glass and chill it by filling it with ice water while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Tito's Handmade Vodka, 1 oz of freshly squeezed lemon juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with 1 cup of ice cubes to chill the mixture.

Add Ice

Seal the shaker and shake vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Discard the ice water from the chilled cocktail glass and strain the cocktail mixture into the glass.

Strain into Glass

Garnish the drink with 6 fresh mint leaves and a lemon wheel on the rim of the glass. Serve immediately.

Garnish and Serve

Tito's Handmade Vodka

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Lemon Wheel

Ice Cubes

Take a tall glass and fill it with ice cubes to keep your drink chilled.

In a cocktail shaker, combine 2 oz of Tito's Handmade Vodka, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup. Add a few fresh mint leaves for flavor.

Fill the cocktail shaker with ice and shake vigorously for about 15 seconds to mix the ingredients and chill the mixture.

Shake Well

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Top the drink with 4 oz of club soda to add a refreshing fizz.

Add Club Soda

Garnish the drink with a slice of lemon and a sprig of fresh mint. Serve immediately.

Garnish

Fresh Lemon Juice

Club Soda

Lemon Slice

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and mix until just combined. Avoid overmixing; small lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Preheat Pan

Pour 1/4 cup of batter onto the skillet for each serving. Cook until bubbles form on the surface, about 3-4 minutes.

Pour Batter

Carefully flip the Cummmers Pschorr and cook for an additional 2-3 minutes until golden brown.

Flip and Cook

In a small bowl, combine powdered sugar and lemon juice until smooth. Set aside.

Mix Toppings

Finely chop fresh herbs such as parsley and chives. Set aside for garnish.

Chop Herbs

Stack the Cummmers Pschorr on a plate, drizzle with the lemon-sugar mixture, and sprinkle with chopped herbs. Serve with a side of sour cream and a chilled bottle of German lager.

Baking powder

Eggs

Milk

Butter

Vanilla extract

Powdered sugar

Chopped fresh herbs (parsley, chives)

Sour cream

Beer (preferably German lager)

In a large pot, heat 3 gallons of filtered water to about 165°F (74°C). Once heated, add the pale malt, crystal malt, and flaked corn. Stir well to combine.

Prepare the Malt

Maintain the temperature for about 60 minutes, stirring occasionally. After an hour, increase the heat to bring the mixture to a boil.

Mash the Grains

Once the mixture is boiling, add the Saaz hops and boil for 60 minutes, stirring occasionally. After 45 minutes, add the Cascade hops.

Add Hops

After the boiling is complete, remove the pot from heat and cool the wort quickly using an immersion chiller or an ice bath.

Cool the Wort

Once cooled to about 70°F (21°C), transfer the wort to a sanitized fermentation vessel. Sprinkle the lager yeast over the wort and seal the vessel.

Transfer and Pitch Yeast

Add 1 teaspoon of blue food coloring to the fermentation vessel and gently swirl to mix.

Add Food Coloring

Allow the beer to ferment for 2 weeks at a steady temperature of around 50°F (10°C).

Ferment

After fermentation is complete, bottle the beer using sanitized bottles and caps. Allow to carbonate for another 1-2 weeks before enjoying.

Bottle the Beer

Pale Malt

Crystal Malt

Flaked Corn

Saaz Hops

Cascade Hops

Lager Yeast

Filtered Water

Blue Food Coloring

In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.

Prepare the Egg Mixture

Stir in the shredded cheddar cheese, diced bell peppers, and diced ham into the egg mixture.

Add Fillings

Preheat a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook for about 5-7 minutes, stirring occasionally until the eggs are set.

Cook the Eggs

In a bowl, combine the flour, baking powder, sugar, and salt. Mix well.

In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Preheat a griddle or skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden.

Cook the Pancakes

In a large bowl, combine the sliced strawberries, bananas, and blueberries.

Prepare the Fruit

In a small bowl, mix together the honey and lemon juice. Drizzle over the fruit salad and toss gently to combine.

Add Dressing

Pour the orange juice and milk into pitchers for serving. Keep chilled until ready to serve.