Marie rose sauce, mixed leaves, toasted bread

MASON’S PRAWN COCKTAIL

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Lagunitas IPA battered served with Napa slaw, lemon caper tartar sauce and fries.

In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Lagunitas IPA beer until the mixture is smooth and slightly thick. Set aside.

Prepare the Batter

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, it's ready.

Heat Oil for Frying

Dip each fish fillet into the batter, ensuring it's fully coated. Carefully place the battered fish into the hot oil.

Batter the Fish

Fry the fish for about 4-5 minutes on each side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry the Fish

In a large bowl, combine the shredded Napa cabbage, grated carrot, and sliced green onions.

Prepare the Slaw

In a small bowl, whisk together the rice vinegar, sesame oil, sugar, and salt until the sugar dissolves.

Make the Dressing

Pour the dressing over the slaw and toss until well combined. Let it sit for at least 20 minutes before serving to allow flavors to meld.

Combine

In a bowl, mix together the mayonnaise, chopped capers, lemon juice, and fresh dill. Season with salt and black pepper to taste.

Mix the Sauce

Cover and refrigerate the tartar sauce for at least 30 minutes to let the flavors develop.

Refrigerate

Cut the potatoes into fries and soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

In another deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry the potatoes in batches for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels, then season with salt.

Fry the Potatoes

white fish fillets (such as cod or haddock)

Lagunitas IPA beer

all-purpose flour

cornstarch

baking powder

salt

black pepper

oil (for frying)

Napa cabbage, shredded

carrot, grated

green onions, sliced

rice vinegar

sesame oil

sugar

mayonnaise

capers, drained and chopped

lemon juice

fresh dill, chopped

potatoes, cut into fries

IPA Beer Battered Fish & Chips

A light and crisp, refreshing American lager. Brewed with 100% Rocky Mountain water.

Coors Banquet

Cheddar, Jack, Swiss and parmesan cheeses, cavatappi pasta and toasted bread crumbs topped with jalapeño buttermilk fried chicken.

Fried Chicken Mac & Cheese

Smirnoff Citrus Vodka, raspberry liqueur, lemon, Sprite, sweet & sour and simple syrup.

Lion Lemonade

Pan seared with pecorino Romano, lemon herb beurre blanc, balsamic marinated tomatoes, garlic Parmesan noodles, fresh basil and seasonal vegetables.

Tuscan Romano Chicken

Roasted garlic herb butter, fresh lemon, served with jasmine cilantro rice and seasonal vegetables.

Grilled Atlantic Salmon

Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.

Gochujang BBQ Pork & Kimchi Fried Rice

Make IPA Beer Battered Fish & Chips Recipe in just 1h 30m. Lagunitas IPA battered served with Napa slaw, lemon caper tartar sauce and fries.

Ipa Beer Battered Fish & Chips Recipe

Descriptors

Tasting Notes

Food Pairings

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