POKE NACHOS

SWEET & SPICY CALAMARI

TRADITIONAL CALAMARI

BOURBON BBQ BACON WRAPPED PRAWNS

LEMON DROP

AMERICAN MULE

OYSTERS ON THE HALF SHELL [4]

CLASSIC MARGARITA

CHARBROILED OYSTERS [3]

RAW OYSTERS ON THE HALF SHELL [3]

PABST BLUE RIBBON [24oz TALL BOY]

MB COASTAL IPA DRAFT

MB HONEY BLONDE DRAFT

2 PIECE SASHIMI SCALLOPS

SEASONAL CREME DOLCE

CALIFORNIA CAESAR & SALMON

BLAND SALMON BOWL

SHERMAN'S STEW

FISH & CHIPS

PARMESAN CRUSTED FRESH HALIBUT

SHRIMP & CRAB FLAUTAS

CREME BRÛLÉE

Order with rice only - Cajun Chicken Breast

CREOLE JAMBALAYA

SNAKE RIVER TROUT

Pat the ahi tuna dry with paper towels and cut into 1/2-inch cubes. Place cubes in a medium mixing bowl.

Prepare tuna

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha until combined.

Pour the marinade over the tuna cubes and gently fold to coat. Stir in sliced green onions, toasted sesame seeds, sea salt, and black pepper. Cover and refrigerate for 15–20 minutes to allow flavors to meld (do not marinate much longer than 30 minutes to preserve texture).

Arrange tortilla chips in a single even layer on a large serving platter or sheet pan. If using wasabi peas for crunch, lightly crush them and sprinkle evenly over the chips to create a spicy crunchy base.

Optional: For warmer chips, spread chips on a baking sheet and heat in a 350°F (175°C) oven for 3–4 minutes; allow to cool 1 minute before assembling.

If your spicy mayo is not pre-made: combine 1/2 cup mayonnaise with 1–2 tsp sriracha to taste. Transfer spicy mayo to a squeeze bottle or small zip-top bag and snip a corner for drizzling.

Warm unagi sauce slightly if very cold so it pours easily; transfer to a small squeeze bottle or spoon for controlled drizzling.

Scatter diced avocado and cucumber evenly over the tortilla chips, leaving some chips exposed so they remain crisp.

Spoon marinated tuna over the chips in generous bite-sized heaps, distributing it across the platter so each chip or small cluster has topping.

Add pickled ginger and thinly sliced radish across the nachos for bright, sharp notes and contrast.

Drizzle spicy mayo in a zig-zag pattern over the entire platter, then follow with drizzles of unagi (sweet soy) sauce.

Finish by scattering microgreens or cilantro, a light dusting of furikake, and an extra pinch of toasted sesame seeds if desired. Serve lime wedges on the side for squeezing over individual portions.

Serve immediately so chips remain crisp. Provide small forks or chopsticks and extra napkins — these are finger-friendly but saucy.

sushi-grade ahi tuna

soy sauce (low-sodium preferred)

sesame oil

rice vinegar

honey

grated fresh ginger

garlic (minced)

sriracha

green onions (thinly sliced)

toasted sesame seeds

sea salt

freshly ground black pepper

tortilla chips (sturdy, restaurant-style)

wasabi peas (optional, crushed)

spicy mayo (store-bought or mix mayo + sriracha)

unagi (eel) sauce or sweet soy glaze

avocado (ripe, diced)

cucumber (seeded and diced)

pickled ginger (julienned)

radish (thinly sliced)

microgreens or cilantro

furikake

lime (cut into wedges)

Rinse the squid rings and tentacles under cold water and pat thoroughly dry with paper towels. Place in a bowl and sprinkle with 1 tsp salt and 1 tsp black pepper. Add 2 minced garlic cloves, 2 tbs light soy sauce, 1 tbs rice wine (or dry sherry) and 2 tbs cornstarch. Toss to coat evenly. Let sit 10–15 minutes while you prepare the batter — the cornstarch will help tenderize and give a light glaze under the batter.

Prepare and marinate calamari

In a medium bowl whisk together 3 tbs all-purpose flour, 1 tbs rice flour, and 1 tsp baking powder. Stir in the lightly beaten egg white. Gradually whisk in 1/2 cup very cold club soda or beer until you have a smooth, slightly thick batter that will coat the back of a spoon. Keep batter chilled in the refrigerator until ready to fry.

Make batter

Lightly dust the marinated calamari with 2 tbs extra cornstarch — this gives an extra-crisp exterior and helps the batter adhere. Shake off any excess cornstarch.

Dust calamari

Pour about 2 cups neutral frying oil into a heavy-bottomed skillet or pot to create a 1½–2 inch deep frying pool. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Heat oil

Working in batches (do not overcrowd), dip the dusted calamari pieces into the chilled batter to coat, letting excess drip off, and carefully lower into the hot oil. Fry each batch 1.5–2 minutes until golden and crisp. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Keep fried calamari warm in a 200°F (95°C) oven while you finish remaining batches.

Fry calamari

While the last batch fries, heat 1 tbs vegetable oil in a small skillet over medium heat. Add 2 cloves finely minced garlic and 1 tsp minced ginger and sauté about 30 seconds until fragrant (do not brown). Add 3 tbs honey, 2 tbs rice vinegar, 2 tbs ketchup, 1 tbs chili paste, 1 tbs soy sauce and 2 tbs water; stir to combine and bring to a low simmer.

Cook sauce

Mix 1 tsp cornstarch with a small splash of cold water to make a slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust heat or sweetness — add more chili paste for heat or an extra teaspoon of honey if you prefer sweeter.

Thicken sauce

Place the fried calamari in a large bowl, pour the warm sweet & spicy sauce over it, and toss quickly to coat evenly. Work in one or two batches so the sauce remains glossy and the calamari stays crisp. If you prefer saucier calamari, reserve some sauce to serve on the side.

Toss calamari in sauce

Transfer sauced calamari to a serving platter. Garnish with 2 tbs thinly sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with lemon or lime wedges on the side for squeezing over. For best texture, eat right away so the coating remains crisp.

fresh squid (calamari) rings and tentacles

salt

black pepper

garlic, minced

light soy sauce

rice wine or dry sherry

cornstarch

all-purpose flour

rice flour (or extra all-purpose)

baking powder

cold club soda or beer

egg white, lightly beaten

extra cornstarch (for dusting)

neutral oil for frying

vegetable oil

garlic, finely minced

ginger, finely minced

ketchup

chili paste (Sriracha or sambal oelek)

soy sauce

water

cornstarch (for slurry)

green onions, thinly sliced

lemon or lime wedges

If not pre-cleaned, rinse squid under cold water. Remove head, innards, and quill from each tube. Peel off the purplish skin if desired. Separate tentacles from heads by cutting just below the eyes and discard the eyes and beak. Rinse tubes and tentacles, pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings.

Clean and cut

Spread the rings and tentacles on a tray lined with paper towels and pat dry again. Excess moisture prevents proper crisping.

Drying

In a shallow bowl or wide plate, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup semolina (if using), 1 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Reserve.

Dry mix

In a separate bowl, whisk 2 eggs with 1/2 cup milk until combined.

Egg wash

Lightly toss the dried calamari pieces in the 1/4 cup flour (reserved for dusting) to remove remaining surface moisture. Shake off excess. Working in batches to avoid crowding, first dredge calamari in the dry mix, then dip quickly into the egg wash, then return to the dry mix for a final coating, pressing gently so the flour mixture adheres. Place coated pieces on a rack or tray while you heat the oil.

Dust and coat

Pour about 3–4 inches of vegetable oil into a heavy-bottomed pot or deep fryer (approximately 6 cups for a medium pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture; it should sizzle and brown in about 45–60 seconds.

Carefully add a single layer of coated calamari to the hot oil — do not overcrowd. Fry rings and tentacles 1.5–2 minutes, until golden brown and crisp. Larger pieces may need up to 2.5 minutes. Use a slotted spoon or spider to remove pieces and let excess oil drip back into the pot.

Fry in batches

Transfer fried calamari to a paper towel-lined tray or a wire rack set over a baking sheet to drain. Immediately sprinkle with a light pinch of kosher salt. Repeat with remaining calamari, allowing oil to return to temperature between batches (about 2–3 minutes).

Drain and season

When all batches are done, transfer calamari to a serving platter. Sprinkle with chopped parsley and arrange lemon wedges around the plate.

Garnish

Serve immediately while hot and crisp with lemon wedges and your choice of sauces (garlic aioli, tartar sauce, or marinara). For best texture, eat within 10 minutes of frying.

Serve

fresh squid (tubes and tentacles)

fine semolina or fine cornmeal (optional, for extra crunch)

kosher salt

garlic powder

paprika (sweet or smoked)

eggs

milk or whole milk

vegetable oil (for frying)

all-purpose flour (for dusting/second coating)

lemon wedges

fresh parsley, chopped

marinara or cocktail sauce (optional)

garlic aioli or tartar sauce (optional)

Rinse the prawns and pat thoroughly dry with paper towels. If not already deveined, butterfly and devein: make a shallow cut along the back and remove the vein. Leave the tails on for presentation.

Prepare prawns

Place prawns in a bowl and toss with 2 tsp vegetable oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Season

Cut each bacon slice in half crosswise to yield 24 short strips. Wrap one bacon strip around each prawn starting just below the tail and spiraling to cover the body, leaving the tail exposed. Secure the bacon with a soaked toothpick inserted through the bacon and prawn.

Wrap in bacon

Place wrapped prawns on a tray and refrigerate for 10–15 minutes. This helps bacon hold its shape and reduces shrinkage when cooking.

Chill briefly

In a small saucepan over medium heat melt 3 tbs unsalted butter. Add 2 tsp minced garlic and cook 30–40 seconds until fragrant but not browned.

Melt base

Add 1 tbs light brown sugar, 2 tbs maple syrup, 3 tbs bourbon, 6 tbs ketchup, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp coarse ground black pepper, 1/2 tsp salt and 1 tsp hot sauce (if using). Stir to combine.

Combine glaze ingredients

Bring the mixture to a gentle simmer, reduce heat to low and cook 4–5 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and cool slightly. Taste and adjust seasoning (more vinegar for tang, more brown sugar or maple for sweetness). Reserve about 3 tbs of glaze to brush during cooking and the remainder for serving.

Simmer

For grill: preheat to medium-high (around 400°F / 200°C) and oil grates. For oven: preheat to 425°F (220°C) and line a baking sheet with foil and a wire rack.

Preheat grill or oven

Place bacon-wrapped prawns on the grill grates or on the prepared rack, seam side down. Cook 3–4 minutes per side. Start with bacon seam down to keep wraps secure. Turn carefully with tongs so bacon cooks evenly and prawns are firm and pink.

Initial cook

During the last 2 minutes of cooking, brush each prawn with the reserved glaze, turning and brushing once more so glaze caramelizes but does not burn. Total cook time should be about 6–8 minutes until bacon is crisped and prawns are opaque and cooked through (internal temperature ~120–130°F / 49–54°C for prawns).

Glaze & finish

Transfer cooked prawns to a platter. Spoon any remaining glaze over the prawns. Garnish with 2 tbs chopped fresh parsley and serve immediately with lemon wedges for squeezing.

Rest & serve

large prawns (16/20, peeled deveined, tails on)

streaky bacon slices (thin-cut)

toothpicks (soaked in water 30 minutes)

unsalted butter

minced garlic

light brown sugar (packed)

maple syrup

bourbon

apple cider vinegar

Worcestershire sauce

smoked paprika

hot sauce (optional)

coarse ground black pepper (for glaze)

salt (for glaze)

chopped fresh parsley

Place the serving glass (cocktail or coupe glass) in the freezer for a few minutes to chill. Rub the lemon wedge around the outside rim of the glass, then dip the rim lightly into the granulated sugar spread on a small plate so the sugar adheres evenly. Set the glass aside.

Chill and rim

Fill a cocktail shaker about half full with the ice cubes.

Add the vodka, fresh lemon juice, triple sec (or Cointreau), and simple syrup to the shaker.

Seal the shaker and shake vigorously for about 10–15 seconds, until the outside of the shaker is frosty and well chilled. This both chills and slightly dilutes the drink to balance flavors.

Strain the cocktail through a fine mesh strainer (or the shaker strainer) into the prepared chilled, sugar-rimmed glass. Double-strain if you prefer no small ice chips in the final drink.

Garnish with the lemon wedge or a thin lemon twist expressed over the drink and placed on the rim or floated on top.

Serve immediately. Optionally provide a sugar-coated lemon wedge on the side for extra tart-sweet contrast.

vodka (preferably citron or plain)

fresh lemon juice

triple sec (or Cointreau)

simple syrup (1:1)

granulated sugar (for rim and garnish)

lemon wedge (for rim and garnish)

Place a copper mug or highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare ingredients to get it nicely chilled.

Chill vessel

Cut a fresh lime in half and juice until you have 0.5 oz (about half a lime). Strain seeds if needed.

Juice lime

Add 2 oz bourbon and 0.25 oz simple syrup into the chilled mug or glass.

Measure and add spirits

Fill the mug or glass with 1 cup of cubed ice, leaving a little headspace for ginger beer.

Add ice

Pour the 0.5 oz fresh lime juice over the ice and bourbon.

Add lime juice

Carefully top the drink with about 4 oz ginger beer. Pour slowly to preserve carbonation.

Top with ginger beer

Using a bar spoon, stir gently 3–4 times to combine bourbon, lime, simple syrup, and ginger beer without flattening it.

Stir gently

Garnish with a lime wheel or wedge and, if desired, a piece of candied or fresh ginger on a pick. Serve immediately while cold and fizzy.

Poke Nachos

Sweet & Spicy Calamari

Traditional Calamari

Bourbon Bbq Bacon Wrapped Prawns

Lemon Drop

American Mule

Oysters On The Half Shell [4]

Classic Margarita

Charbroiled Oysters [3]

Raw Oysters On The Half Shell [3]

Pabst Blue Ribbon [24oz Tall Boy]

Mb Coastal Ipa Draft

Mb Honey Blonde Draft

2 Piece Sashimi Scallops

Seasonal Creme Dolce

California Caesar & Salmon

Bland Salmon Bowl

Sherman's Stew

Fish & Chips

Parmesan Crusted Fresh Halibut

Shrimp & Crab Flautas

Creme Brûlée

Creole Jambalaya

Snake River Trout