Tartar Sauce

Crab Cakes

Yuengling Drafts

Wings

Yuengs

Mojitos

Burgers

Parrot's Prime Rib Dinner

Baja Fish Tacos

Schnitzel, Fries & Braised Red Cabbage

Snow Crab

Fish Tacos

Crab Cake Sandwich

House Mojitos

your choice of sauce below, plus ranch or blue cheese

PARROT JUMBO WINGS

Half 1 lb. 15.75 | 1 lb. 26.75 served with cocktail sauce

Steamed Shrimp

jumbo coconut shrimp, served with sweet thai chili sauce

Coconut Shrimp

chargrilled caribbean marinated chicken strips, served

Jerk Chicken Tenders

Hand Breaded Chicken Tenders

our famous crab cake mix in mini form, fried and served with cocktail sauce

Crab Balls

house-made mozzarella sticks, served with marinara

Mozzarella Sticks

jumbo beer-battered onion rings, served with sour cream

Onion Rings

served with lemon garlic aioli, wasabi, and charred lemon

Blackened Tuna Bites

choice of regular fries, tater tots, or sweet potato fries

Basket of Taters

In a medium mixing bowl, combine 1 cup mayonnaise and 1/4 cup plain Greek yogurt (if using). Whisk until smooth and uniform. The yogurt lightens the sauce and adds tang; omit if you prefer full-mayonnaise richness.

Finely chop 1/2 cup dill pickles so pieces are small (about 2–3 mm). If using sweet pickle relish, measure 2 tablespoons. Add both to the mayonnaise mixture and stir to incorporate.

Rinse and finely chop 1 tablespoon capers, mince about 1 teaspoon shallot, and finely chop 2 tablespoons parsley and 1 tablespoon fresh dill (or use 1 tsp dried dill). Add all to the bowl and mix until evenly distributed.

Add 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard to the mixture. Stir, then add 1/2 teaspoon sugar (or honey) to balance acidity. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more sugar for sweetness, or more salt as needed.

For a smoother, silkier mouthfeel, whisk in 1 teaspoon olive oil. If you want a touch of heat, stir in up to 1 teaspoon hot sauce. Mix thoroughly.

Cover the tartar sauce and refrigerate at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving and adjust seasoning if necessary.

Chill and marry flavors

Serve chilled as a condiment for fried fish, seafood, crab cakes, fish sandwiches, or as a dip for fries and vegetables. Keeps well in an airtight container in the refrigerator for 4–5 days.

mayonnaise

plain Greek yogurt (optional, for tang and lighter texture)

dill pickles, very finely chopped

sweet pickle relish (optional for sweetness)

fresh lemon juice

capers, rinsed and finely chopped

shallot, very finely minced

fresh flat-leaf parsley, finely chopped

fresh dill, finely chopped (or 1 tsp dried)

Dijon mustard

sugar (or honey), to balance acidity

salt

freshly ground black pepper

olive oil (optional, for silkier texture)

hot sauce (optional, for heat)

Inspect the lump crab meat for shells and gently pick through to remove any stray pieces. Place crab in a large mixing bowl. Finely chop the parsley and slice the green onions thinly; add both to the bowl.

Prepare crab and aromatics

In a smaller bowl whisk together 1/2 cup mayonnaise, the egg, Dijon mustard, Worcestershire, 1 tablespoon lemon juice, Old Bay, kosher salt, and black pepper until smooth and homogenous.

Combine binder

Pour the binder over the crab and add 3/4 cup panko. Using a rubber spatula or your hands, gently fold the mixture just until combined — avoid breaking up the lumps of crab. If the mixture feels too loose to form, add up to 2 tablespoons more panko.

Mix gently

Divide the mixture into 8 equal portions (about 2 ounces / 56 g each) for small cakes or 4 portions for larger cakes. Shape each portion into a compact patty about 3/4-inch thick. Lightly press each patty into the extra 1/2 cup panko to coat exterior; shake off excess.

Portion and coat

Place formed crab cakes on a parchment-lined tray and refrigerate, uncovered or lightly covered, for at least 30 minutes and up to 2 hours — this helps them hold together during cooking.

Chill

Heat a large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons oil; swirl to coat. When fat is shimmering and butter foaming but not burning, add crab cakes (work in batches so they are not crowded).

Cook without moving for 3–4 minutes, until the underside is deep golden brown. Carefully flip using a wide spatula and cook the second side 3–4 minutes until golden and heated through. If cakes are thick, reduce heat to medium-low and cover loosely for 1–2 minutes to ensure cooked center without overbrowning.

Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain briefly. Keep warm on low oven (200°F / 95°C) if cooking in batches.

Whisk together 1/2 cup mayonnaise, lemon zest, 1 tablespoon lemon juice, minced garlic, hot sauce (if using), 1/8 teaspoon salt and a pinch of black pepper until smooth. Adjust seasoning to taste and chill until ready to serve.

Serve a dollop alongside warm crab cakes and garnish with additional lemon wedges and chopped parsley if desired.

lump crab meat

plain panko breadcrumbs

large egg

Worcestershire sauce

Lemon juice

fresh parsley, finely chopped

green onions (scallions), thinly sliced

Old Bay or seafood seasoning

kosher salt

extra panko or fine breadcrumbs (for coating)

unsalted butter

vegetable oil (or grapeseed)

lemon zest

lemon juice

garlic, minced

hot sauce (optional)

black pepper

If you prefer your draft colder, chill the pint glass in the refrigerator for 10–15 minutes or pop it in the freezer for 5–10 minutes. Do not leave in freezer long enough to risk cracking or over-chilling.

Chill glass (optional)

If the guest requests ice, add a small amount of fresh ice to the glass. Note: purists typically do not serve beer over ice.

If using a bottle, remove the cap with a bottle opener. If using a can, ensure the tab is fully opened.

Hold the glass at a 45-degree angle and begin pouring Yuengling slowly down the side of the glass. Aim to pour about two-thirds of the beer with the glass tilted to reduce foam.

When the glass is about two-thirds full, gently tilt the glass upright and pour the remaining beer into the center to create a 1/2"–1" head of foam. Adjust pouring speed to control head size.

If the guest requested a citrus garnish, run the wedge around the rim and drop it into the glass or serve on the side.

Present the Yuengling immediately to maintain carbonation and optimal temperature. Provide a coaster or napkin as desired.

Yuengling Traditional Lager (bottle or can)

Lime or lemon wedge

Ice (if requested)

Pint glass (16 oz) or schooner

Bottle opener (if using bottle)

Pat the wings very dry with paper towels. Removing surface moisture helps achieve crisp skin.

Prep wings

Season the wings lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to coat evenly.

Preheat your oven to 425°F (220°C). Position a rack in a rimmed baking sheet and line the sheet with foil; place a wire rack on top and spray it lightly with oil. (Alternatively you can deep-fry or air-fry; instructions below.)

In a large bowl combine 2 tbsp aluminum-free baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne. Mix thoroughly.

Toss the seasoned wings with the dry coating until each piece is evenly coated. Shake off any excess and arrange wings in a single layer on the prepared wire rack, leaving space between pieces for air circulation.

Bake on the middle rack for 25 minutes, then rotate the pan and flip each wing. Continue baking another 20–25 minutes until the skin is deep golden-brown and crisp and the internal temperature of the thickest part registers 165°F (74°C). Total bake time ~45–50 minutes depending on wing size.

If you prefer extra-crisp skin, turn the oven to broil for 2–3 minutes at the end, watching closely to prevent burning.

Air fryer: Preheat to 400°F (200°C). Arrange wings in a single layer (work in batches) and air-fry 20–25 minutes, shaking the basket or flipping halfway, until crisp and cooked through.

Deep-fry: Heat oil to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and internal temp 165°F (74°C). Drain on a paper towel-lined tray.

While wings cook, make the sauce: melt 4 tbsp unsalted butter in a small saucepan over low heat or in the microwave until just melted.

Whisk in 1/2 cup hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1/4 tsp salt until smooth and slightly emulsified. Keep warm until ready to toss with wings.

When wings are done, place hot wings in a large bowl, pour the warm buffalo sauce over them, and toss gently to coat evenly.

While wings bake, combine 1/2 cup blue cheese crumbles, 1/2 cup plain Greek yogurt (or sour cream), 1/4 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl.

Stir until mostly smooth with some blue cheese texture remaining. Taste and adjust salt or lemon to preference. Chill until serving.

Arrange wings on a platter with celery sticks and the blue cheese dip on the side. Serve immediately while hot and crisp.

chicken wing sections (flats and drumettes), tips removed

black pepper, freshly ground

baking powder (aluminum-free)

garlic powder

onion powder

smoked paprika

cayenne pepper

hot sauce (Frank's RedHot or similar)

honey

apple cider vinegar

blue cheese crumbles

plain Greek yogurt or sour cream

Whisk the warm milk, sugar, and yeast in a small bowl and let sit 5–7 minutes until foamy. In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, beaten egg, and melted butter. Stir with a wooden spoon until a shaggy dough forms.

Activate and mix

If using a stand mixer, attach the dough hook and knead on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding small dustings of flour only if dough is excessively sticky.

Knead

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

First rise

While dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl until evenly combined and spreadable. Stir in the chopped nuts if using.

Prepare filling

When the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a 12x18-inch rectangle about 1/4 inch thick. Spread the cinnamon-brown sugar mixture evenly over the dough, leaving a 1/2-inch border on one long edge.

Roll and spread

Starting from the opposite long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1–1¼ inch each).

Shape

Place the pieces cut-side up in a lightly greased 9x13-inch baking pan, leaving small gaps for expansion. Cover loosely and let rise until puffy and nearly doubled, about 30–40 minutes.

Second rise

Preheat the oven to 350°F (175°C). Bake the rolls on the middle rack for 20–25 minutes, or until golden brown on top and cooked through (internal temperature ~190°F / 88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Bake

While rolls bake, whisk the powdered sugar with vanilla and milk until smooth and pourable. Add a few drops more milk if needed; it should be thick but able to drizzle.

Prepare glaze

Remove rolls from oven and let cool in the pan 8–10 minutes. Drizzle the vanilla glaze over the warm rolls and sprinkle with flaky sea salt. Serve warm. Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate up to 5 days; reheat briefly before serving.

Glaze and serve

all-purpose flour

instant yeast

granulated sugar

fine sea salt

whole milk (warmed to 100–110°F / 38–43°C)

unsalted butter (melted and cooled)

dark brown sugar (packed)

ground cinnamon

finely chopped toasted walnuts or pecans (optional)

unsalted butter (softened)

powdered sugar

vanilla extract

milk or cream

flaky sea salt

Place 10 fresh mint leaves in a sturdy highball glass. Add 2 teaspoons granulated sugar to the glass.

Prepare glass and mint

Cut half a fresh lime into wedges. Squeeze the juice from the lime half over the mint and sugar, then drop the squeezed lime piece into the glass.

Add lime

Using a muddler or the back of a spoon, gently press and twist the mint, sugar and lime together about 8–12 times. Aim to release mint oils and dissolve the sugar without shredding the leaves into tiny bits.

Muddle

Pour 2 oz white rum into the glass. Fill the glass with about 1 cup crushed ice, leaving room at the top for soda.

Add rum and ice

Top with about 2 oz (or to taste) club soda. Use a long spoon to gently stir from the bottom up 4–6 times to lift the mint through the drink and evenly distribute sweetness and alcohol.

Top with soda and lift

Garnish with a sprig of mint and a lime wedge. Serve immediately with a straw, lightly slotted near the mint sprig so aromatic mint reaches the nose as you sip.

Garnish and serve

Combine 0.25 cup water and 0.25 cup sugar in a small saucepan. Add 6 fresh mint leaves. Bring to a low simmer, stirring until sugar dissolves. Remove from heat and let steep for 10 minutes. Strain out mint and cool. Store in refrigerator up to 1 week. Use about 0.5 oz (1 tsp) syrup in place of the 2 tsp sugar and muddling if preferred.

Before muddling the mint and sugar, add 6 fresh raspberries to the glass. Gently muddle the raspberries with the mint and sugar 6–8 times to break them up but avoid over-crushing the seeds. Proceed with the classic mojito steps. If desired, add 0.5 oz raspberry liqueur with the rum for extra flavor and color.

fresh mint leaves

fresh lime

white granulated sugar

white rum

club soda

crushed ice

mint sprig (garnish)

lime wedge (garnish)

water

sugar

fresh raspberries

raspberry liqueur (optional)

Place the ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently fold the seasonings into the meat with your hands or a spatula until evenly combined — do not overwork (about 12–15 turns).

Mix and portion

Divide the mixture into 2 equal portions (for 2 burgers). Lightly shape each portion into a patty about 3/4 inch thick and slightly larger than the bun. Make a shallow 1/2-inch-wide dimple in the center of each patty with your thumb to reduce puffing while cooking.

Form patties

Place the patties on a plate, cover loosely, and refrigerate for 15–20 minutes to firm up (optional but helps with searing).

Rest

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering, add the patties (do not crowd). Cook for 3–4 minutes without moving to develop a crust. Flip and cook another 3 minutes for medium (adjust time for desired doneness). In the final 60–90 seconds, place a slice of cheddar on each patty and cover the pan or tent with foil to melt the cheese.

Cook

While patties rest or in the last minutes of cooking, spread softened butter on cut sides of buns. Place buns butter-side down on a skillet or griddle over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.

Prepare buns

In a small bowl, mix mayonnaise, yellow mustard, and ketchup until smooth. Taste and adjust — add a pinch of salt or a dash of hot sauce if desired.