HOUSE COCKTAILS (SINGLE)

DOMESTIC & IMPORTS BOGO!

BUFFALO / SWEET & SPICY / HONEY GLAZE / BBQ / KOREAN / PARMESAN GARLIC / CAJUN DRY / MANGO HABANERO

Bone – In Wings

House Wine & House Singles

Classic BLT & Fries

Boneless Wings

Classic Cheeseburger & Fries

Chips & Cheese ONLY (add grilled chicken 2)

Kids Nachos

Kids Fried Shrimp Basket

Kids Grilled Cheese Meal

Kids Tender Meal

(1) 2 oz Burger Slider with Ketchup, Small Fries

Kids Burger Meal

Roast Beef / Lettuce / Tomato / Mayo / Side of Gravy

Roast Beef PoBoy

Pulled Pork Sliders

Crispy Bacon / Lettuce Tom / Pesto Aioli / Served on Toast (Add Avocado 2)

Chicken Caesar Salad

(8 oz.) Hanger Steak Sliced on a Bias / Choose (1) Side

Hanger Steak & Side

Bone-In Wings

Grilled Chicken Breast / American Cheese / Lettuce / Tomato / Ketchup / Mustard (Add Fries 3)

Grilled Chicken Sandwich & Fries

Brisket Blended Burger / American Cheese / Lettuce / Pickle / Buffalo / Sweet & Spicy / Honey Glaze / BBQ / Korean / Tomato / Onion / Mayo / Mustard

Cheeseburger & Fries

MIJENTA CRISTALINO REPOSADO / GRAN GALA / AGAVE/LIME JUICE

THE PRISONER

ENVIE

HOUSE RED

ABITA AMBER

Add 1.5 oz light rum, 0.5 oz bourbon, 0.5 oz dry gin, and 0.5 oz triple sec into a mixing glass or cocktail shaker.

Measure spirits

Pour in 0.75 oz fresh lemon juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into the shaker with the spirits.

Add citrus & sweetener

Add 2 dashes of Angostura bitters to the shaker. Fill the shaker with large ice cubes until nearly full.

Add bitters and ice

Shake vigorously for 12–15 seconds until the outside of the shaker is cold and frosty. This chills and dilutes the mix to a balanced level.

Shake vigorously

Place one large ice cube (or several medium cubes) into a rocks glass.

Prepare glass

Double-strain the shaken cocktail into the prepared rocks glass over the ice to remove small ice shards and pulp.

Double strain

Gently top the cocktail with approximately 1 oz club soda to lift aromatics and add slight effervescence.

Top with soda

Express the oils of a lemon wheel over the drink by gently squeezing it, then rim the glass with the peel and drop the wheel into the drink as a garnish. Serve immediately.

Garnish & serve

light rum

bourbon

dry gin

triple sec (orange liqueur)

fresh lemon juice

fresh lime juice

simple syrup (1:1)

Angostura bitters

club soda

large ice cubes

lemon wheel (garnish)

Create clear table tents and POS signs that read 'DOMESTIC & IMPORTS BOGO! 2 FOR 1' including promotion dates, times, and any restrictions (e.g., 1 free per paid beer, while supplies last). Print at least 8 table tents and 8 price-list stickers/menu inserts. Prepare 3 digital graphics sized for in-venue screens and social media.

Design and Print Materials

Place table tents on high-visibility tables and counters at the start of each shift. Update printed menus and price lists to show the BOGO price or a callout so customers and staff see the promotion clearly.

Ensure adequate inventory: stock approximately equal quantities of domestic and import beers so BOGO pairs are available. Keep at least 48 bottles of each category on hand (adjust quantity to anticipated demand and venue size). Rotate stock so freshest bottles are used first.

If offering draught beers, ensure kegs are tapped and tracked. Label taps clearly as 'Domestic' or 'Import' and update keg tallies for the promotion to avoid running out mid-shift.

Hold a short pre-shift briefing with all bartenders and servers. Explain the promotion rules: customer buys one eligible domestic or import beer at full price and receives a second eligible beer free (equal or lesser value unless otherwise specified). Clarify limits per transaction (for example: 1 free per paid beer, maximum 4 free per table per visit).

Distribute staff checklists and train staff how to upsell, how to handle edge cases (multiple coupon uses, sharing between tables), and how to verify IDs for age compliance. Assign shift managers to monitor and approve large or ambiguous comps.

Program the POS: create a BOGO modifier or discount that applies when two eligible items (one domestic + one import, or two from the same category if the offer allows) are rung. Set the discount to make the second item free (automatically make the lesser-priced of the two free).

Tag products in the POS as 'Domestic' or 'Import' so the system can detect eligible pairs. Test the setup with sample transactions before opening to ensure the discount applies correctly and does not stack with other discounts.

Verify local alcohol-promotion rules and your liquor license allow BOGO deals. Post ID-check signage near the bar and ensure staff follow age-verification procedures. Use wristbands or stamps if you expect high volume and need to quickly identify checked patrons.

Ensure servers are reminded of responsible service policies and trained to refuse service to intoxicated patrons. Document the training and have the liquor license confirmation accessible during service.

At order: staff should confirm the customer knows the BOGO terms. Ring the first paid beer and the second eligible beer; ensure the POS applies the BOGO modifier so the customer is charged correctly.

If a customer orders two different-priced beers, the POS should automatically discount the lower-priced one. If there is a manual override needed, the shift manager should approve the adjustment and log the reason.

Monitor inventory and signage throughout the shift. Replenish display bottles and update staff if any SKU is out-of-stock so they can offer alternatives or stop offering the BOGO on that SKU in the POS.

At closing: reconcile BOGO discounts in sales reports to ensure accurate accounting. Save a copy of daily modifier usage to assess promotion performance and prevent abuse.

Collect data on units sold, discount usage, and incremental revenue. Meet with management after the promotion period to review performance, inventory depletion, and customer feedback. Adjust future BOGO rules, stock levels, or messaging based on findings.

table tents / printed POS signs

price list stickers or menu inserts

receipt printer message template

digital display art (social media / website)

domestic bottled beers (examples: lager, pale ale)

import bottled beers (examples: pilsner, IPA from outside country)

draught domestic kegs (if offered)

draught import kegs (if offered)

shift managers to approve comps and verify BOGO eligibility

bartenders/server staff

staff checklists / training sheets

POS discount code / modifier (BOGO Domestic & Imports)

product tags for domestic and import beer categories

ID-check protocol signage & wristbands (if enforced)

local liquor license confirmation document

server training on responsible service

Pat wings thoroughly dry with paper towels. Trim any excess skin and separate wingettes and drumettes if not already separated.

Prep and dry

In a large bowl, combine the wings with kosher salt, freshly ground black pepper and baking powder. Toss until wings are evenly coated. The baking powder helps crisp the skin during cooking.

Season and coat

Place wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows (optional) to further dry the skin and improve crispiness.

Rest

Preheat oven to 425°F (220°C). Toss wings with 3 tbs neutral oil to coat. Arrange wings in a single layer on a wire rack set over a sheet pan, skin side up. Roast for 35–45 minutes, turning once halfway, until skin is deeply golden and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning.

Roast

If pan-frying instead of roasting, heat 1 inch of oil in a heavy skillet or Dutch oven to 350°F (175°C) and fry wings in batches 6–8 minutes until golden and cooked through, then drain on paper towels. Use oil listed in ingredients.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Whisk in 1/2 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (optional) and 1/4 tsp black pepper until smooth and warmed through. Do not boil. Taste and adjust heat or honey.

Make buffalo sauce

Place a portion of hot cooked wings in a large bowl, pour desired amount of buffalo sauce over them, toss to coat evenly, and serve immediately with ranch or blue cheese and celery sticks.

Toss wings

In a small saucepan over medium-low heat, combine 3 tbs light brown sugar, 2 tbs sriracha, 1 tbs rice vinegar, 1 tsp soy sauce and 1 tsp minced garlic. Warm and whisk until sugar dissolves and sauce becomes glossy, about 2–3 minutes. Reduce heat and simmer 1 minute.

Make sauce

Toss roasted wings in the sweet & spicy glaze until evenly coated. Serve hot.

In a small saucepan combine 1/2 cup honey, 1 tbs soy sauce, 1 tsp apple cider vinegar, 1 tsp minced garlic and 1/4 tsp red pepper flakes. Warm gently over low heat until combined and slightly thickened, about 2–3 minutes. Do not boil; remove from heat.

Make honey glaze

Toss wings immediately in the warm honey glaze to coat. Serve with lemon wedges to cut sweetness if desired.

In a small saucepan, combine 3/4 cup BBQ sauce with 1 tbs honey or molasses and 1/2 tsp smoked paprika. Warm until just simmering and well combined, 2–3 minutes.

Prep

Brush or toss cooked wings with the warmed BBQ sauce. Return to a 400°F (200°C) oven for 3–5 minutes if you want the sauce to set and slightly caramelize on the skin.

Finish wings

In a small bowl or saucepan, whisk together 2 tbs gochujang, 1 tbs soy sauce, 1 tsp rice vinegar, 2 tsp honey, 1 tsp sesame oil and 1 tsp minced garlic. Warm gently just to meld flavors, about 1–2 minutes. If too thick, thin with 1–2 tsp water.

Toss wings with the sauce until evenly coated. Garnish with toasted sesame seeds and thinly sliced scallions before serving.

Toss and garnish

Melt 3 tbs butter in a small pan over low heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1/2 cup finely grated Parmesan, 1 tbs minced parsley and 1/2 tsp lemon zest off heat until a loose paste forms.

Make garlic parmesan butter

Toss hot wings with the parmesan garlic mixture so the cheese adheres to the wings. Serve immediately (cheese will set as it cools).

In a small bowl, combine all listed Cajun dry rub spices. Pat some oil onto freshly cooked wings (or toss wings with a tablespoon of melted butter), then sprinkle the rub evenly over the wings and toss to coat thoroughly. Serve hot.

Apply rub

In a small saucepan, combine 1/2 cup mango puree, 1/2 minced habanero (adjust to heat tolerance), 1 tbs lime juice, 1 tbs honey and 1/4 tsp salt. Warm over low heat, stirring until sauce is uniform and slightly thickened, 2–3 minutes. Taste and adjust sweetness or heat.

Make mango-habanero sauce

Toss wings with the mango habanero glaze, garnish with extra lime if desired, and serve immediately.

Arrange sauced wings on a platter. Provide ranch or blue cheese dressing, celery sticks and lemon wedges alongside. Offer each sauce as a separate batch so guests can choose their flavor.

bone-in chicken wings

kosher salt

freshly ground black pepper

baking powder (aluminum-free)

vegetable oil or canola oil

unsalted butter

Frank's RedHot or other cayenne pepper sauce

white distilled vinegar

Worcestershire sauce

honey (optional, for touch of sweetness)

ground black pepper

light brown sugar

sriracha

rice vinegar

soy sauce

minced garlic

honey

apple cider vinegar

red pepper flakes

your favorite BBQ sauce (thick)

honey or molasses

smoked paprika

gochujang (Korean red chili paste)

sesame oil

toasted sesame seeds (for garnish)

thinly sliced scallions (for garnish)

finely grated Parmesan cheese

fresh parsley, minced

lemon zest

paprika

garlic powder

onion powder

dried oregano

dried thyme

cayenne pepper

salt

black pepper

ripe mango puree or diced mango blended

habanero pepper, seeded and minced

lime juice

ranch dressing or blue cheese dressing

celery sticks

lemon wedges

Lightly bruise the orange peel by rolling it on the counter with your palm to release oils. Thread two whole cloves into the peel to keep them together (optional).

Prepare the aromatics

Pour the 750 ml bottle of red wine into a clean 1-liter carafe or pitcher.

Add the orange peel with cloves, the cinnamon stick, and 1 tablespoon sugar (or 1 tablespoon simple syrup) to the wine. Stir gently to dissolve the sugar.

Taste after 5 minutes. If you prefer a sweeter wine, add up to 1 additional teaspoon sugar or simple syrup and stir until dissolved.

Let the carafe rest chilled in the refrigerator for at least 30 minutes to allow the aromatics to infuse. For best flavor, rest 1–2 hours.

Before serving, add ice to two glasses (about 2 cubes each). If you want a spritzed serving, top each glass with 60 ml club soda and stir gently. Otherwise serve neat over ice.

Divide wine evenly between two glasses (about 300–350 ml each depending on soda). Garnish each glass with a small piece of the orange peel or a cinnamon stick if desired.

Pour the 750 ml bottle of white wine into a clean 1-liter carafe or pitcher.

Add 2 lemon slices, 4 thin apple slices, 6 mint leaves, and 1 teaspoon honey (or simple syrup) to the wine. Gently press the mint leaves with the back of a spoon to release aroma.

Stir the carafe to dissolve the honey and distribute fruit and mint. Taste after 5 minutes and add a small extra drizzle of honey if you prefer sweeter.

Chill in the refrigerator for at least 30 minutes to allow flavors to marry; ideally 1 hour.

To serve, add ice to two glasses. Optionally top each with 60 ml club soda for a light spritz. Pour the white wine evenly between the two glasses (about 300–350 ml each). Garnish with a lemon slice and a mint sprig.

Select a chilled domestic or import bottled beer requested by the guest.

Inspect the bottle for cleanliness and temperature; wipe any condensation from the neck with a clean cloth.

Place a coaster on the bar or table, open the bottle with a bottle opener, and serve with a lime wedge on the rim if the beer style benefits from it (e.g., Mexican lager).

Offer an unopened bottle as the 'single' portion for guests taking advantage of BOGO promotions; if pouring to glass, pour into an appropriate glass at a 15–30° angle for a moderate head.

House Cocktails (single)

Domestic & Imports Bogo!

Bone – In Wings

House Wine & House Singles

Classic Blt & Fries

Boneless Wings

Classic Cheeseburger & Fries

Kids Nachos

Kids Fried Shrimp Basket

Kids Grilled Cheese Meal

Kids Tender Meal

Kids Burger Meal

Roast Beef Poboy

Pulled Pork Sliders

Chicken Caesar Salad

Hanger Steak & Side

Bone-in Wings

Grilled Chicken Sandwich & Fries

Cheeseburger & Fries

Mijenta Cristalino Reposado / Gran Gala / Agave/lime Juice

The Prisoner

Envie

House Red

Abita Amber