1800 Coconut, Aperol, Pineapple Juice & Citrus

QC Palm Trees

Toasted Baguette, Fried Chicken, Smoked Bacon, Fried Green Tomato, served with Truffle Fries and Garlic Aioli

C.B.L.F

Slow roasted marinated Pork Shoulder on a King's Hawaiian roll, topped with Pineapple Chutney, Spicy Aioli and served with crispy French Fries.

Hawaiian Pork Sliders

Vodka, Irish Cream, Coffee Liqueur, Espresso

Harold's Espresso Martini

Spritz it UP

Cucumber Vodka, Ancho Reyes Chile and Lime

The Riverside

Cowboy Lemonade

Spanish Lemonade

John Daly

Ole School Bread Puddin' just like Grandma made, Strawberry Compote and Whipped Topping

Bread Pudding

Rum, Orange Juice, Pineapple Juice, Coconut, Nutmeg

Caribbean Painkiller

Local MRDC River Rose Gin, Elderflower Liquor, with hints of Lavender & Mint

The Current

Our Exclusive Black Tie Bourbon, Demerrera, Bitters

Black Tie Old Fashioned

New Orleans-style Blackened Rib eye Chunks with Sauteed Bell Pepper, Onion and Portabella Mushrooms with Portabella Blue Cheese Cream Sauce and Green Onion. Served with warm Pita Bread

Black & Blue Steak Bites (Shared)

Honey Sriracha Dry Rub served with House made Ranch

Honey Sriracha Chicken Wings

Bay Tender marinated steak topped with fresh Pico De Gallo, Queso Fresca crumbles, Cilantro Lime Crème and served on a Corn Tortilla with Chips and Salsa

Carne Asada

Breaded Ravioli, House Marinara, Shaved Parmesan, Fried Basil

Toasted 4 Cheese Ravioli

Seared Tenderloin Ribeye, Creamy Chevre, Toasted Baguette with Chimichurri

Steak Crostini

Mango Salsa, Cilantro, Lime Wedge, and Cilantro Lime Creme

Ahi Tuna Tacos

Creamy Chèvre, Basil, Roma Tomato, Garlic, Toasted Baguette, Balsamic Glaze

Bruschetta

UP Dusk

Loafers Bread

Mojito

In a cocktail shaker, combine the coconut vodka, Aperol, pineapple juice, fresh lime juice, and simple syrup. Fill the shaker with ice.

Mixing the Drink

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shaking

Strain the mixture into a chilled glass filled with ice.

Straining

Garnish the drink with a fresh pineapple wedge and a few mint leaves on top for added aroma and presentation.

Add Garnish

Coconut Vodka (1800 Coconut)

Aperol

Pineapple Juice

Fresh Lime Juice

Simple Syrup

Fresh Pineapple Wedge

Mint Leaves

Preheat the oven to 375°F (190°C). Slice the baguette in half lengthwise and brush with olive oil. Place it on a baking sheet and toast in the oven for 10-12 minutes or until golden brown.

Prepare the Baguette

Soak the chicken breasts in buttermilk for at least 1 hour (or overnight in the fridge if possible) to tenderize and flavor the meat.

Marinate the Chicken

In a shallow bowl, mix flour, paprika, salt, and black pepper. Remove chicken from the buttermilk and dredge in the flour mixture, ensuring an even coating.

Prepare the Breading

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken pieces and fry for about 6-8 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a skillet over medium heat, cook the bacon strips until crisp. Remove from the skillet and drain on paper towels.

Cook the Bacon

Slice the green tomatoes into thick slices (about 1/2 inch).

Prepare the Tomatoes

In a bowl, whisk the egg. In another bowl, place the flour and in a third bowl, place the cornmeal mixed with salt. Dip each tomato slice first in flour, then in egg, and finally coat with cornmeal.

Batter the Tomatoes

In a skillet, heat vegetable oil over medium heat. Fry the battered tomato slices for 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Fry the Tomatoes

Wash and cut the russet potatoes into thin fries. Soak them in cold water for 30 minutes to remove excess starch.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot. Once hot, fry the potatoes in batches until golden and crispy, about 3-5 minutes. Remove and drain on paper towels.

Fry the Potatoes

Once the fries are cooked, drizzle with truffle oil and sprinkle with salt and black pepper. Toss to combine.

Season the Fries

In a bowl, combine mayonnaise, minced garlic (use a knife or garlic press), lemon juice, and salt to taste. Mix well until smooth and creamy.

Make the Aioli

Baguette

Olive oil

Chicken breast

Buttermilk

All-purpose flour

Paprika

Salt

Black pepper

Vegetable oil

Bacon strips

Green tomatoes

Cornmeal

Flour

Russet potatoes

Truffle oil

Mayonnaise

Garlic cloves

Lemon juice

In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, pineapple juice, black pepper, and red pepper flakes. Mix well. Add the pork shoulder and ensure it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan and cover with foil. Roast for about 4-5 hours or until the meat is tender and pulls apart easily with a fork. Remove from oven and let rest before shredding.

Slow Roast the Pork

In a saucepan over medium heat, combine diced pineapple, red onion, brown sugar, apple cider vinegar, chopped cilantro, and salt. Cook for about 15-20 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let it cool.

Make the Chutney

In a small bowl, mix together mayonnaise, sriracha sauce, lemon juice, and garlic powder. Adjust seasoning as needed and set aside.

Prepare the Aioli

Slice the King's Hawaiian rolls in half. On the bottom half, add a generous portion of shredded pork, followed by a spoonful of pineapple chutney and a drizzle of spicy aioli. Top with the other half of the roll. Repeat for all rolls.

Assemble the Sliders

Serve the sliders with crispy French fries on the side. Enjoy your delicious Hawaiian pork sliders!

Serve with Fries

Pork Shoulder

Soy Sauce

Brown Sugar

Garlic Cloves

Ginger

Black Pepper

Red Pepper Flakes

Pineapple, diced

Red Onion, diced

Apple Cider Vinegar

Cilantro, chopped

Sriracha Sauce

Lemon Juice

Garlic Powder

King's Hawaiian Rolls

Crispy French Fries

In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it bloom for about 5 minutes.

Prepare the Gelatin

In a medium saucepan, combine cornstarch and sugar. Whisk together until well blended.

Mix Cornstarch and Sugar

Gradually add 2 cups of water to the saucepan, stirring constantly. Place the saucepan over medium heat and cook until the mixture thickens and bubbles.

Cook the Base

Once thickened, remove from heat. Add the bloomed gelatin and stir until completely dissolved. Add vanilla extract and food coloring if using.

Combine Mixtures

Pour the mixture into a mold or dish of your choice. Allow it to cool to room temperature.

Prepare a Mold

Cover the mold with plastic wrap and refrigerate for at least 4 hours or until fully set.

Refrigerate

Once set, carefully unmold the mixture onto a serving plate. Top with whipped cream and fresh fruits.

Unmold and Decorate

Cut into squares or desired shapes and serve immediately.

Serve

Cornstarch

Water

Gelatin powder

Sugar

Vanilla extract

Food coloring (optional)

Whipped cream

Fresh fruits (berries, bananas)

Start by brewing a shot of fresh espresso. Allow it to cool slightly while you prepare the other ingredients.

Brew the Espresso

In a cocktail shaker, measure out 2 oz of vodka, 1 oz of Irish cream, and 1 oz of coffee liqueur.

Measure the Ingredients

Add the freshly brewed espresso to the cocktail shaker with the other ingredients.

Combine Ingredients

Fill the shaker with ice, then secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Shake the Mixture

Strain the mixture into a chilled martini glass.

Strain and Serve

Garnish the drink with 3 coffee beans placed on top and a light dusting of cocoa powder, if desired.

Garnish

Vodka

Irish Cream

Coffee Liqueur

Freshly Brewed Espresso

Coffee Beans

Cocoa Powder

Start by selecting a large wine glass or a highball glass. Fill the glass with ice cubes to chill it.

Prepare the Glass

In a separate cocktail shaker, combine the Aperol, Poma (pomegranate juice), and freshly squeezed lemon juice. Stir gently to mix the ingredients.

Mix the Base Ingredients

Remove the ice from the glass and pour the mixed base ingredients into the prepared glass over the ice.

Pour the Mixture

Slowly pour the Prosecco over the mixture in the glass, followed by the soda water. This will help maintain the bubbles in your drink.

Add Prosecco and Soda

Garnish your drink with a lemon wedge on the rim of the glass and sprinkle a teaspoon of pomegranate seeds on top for an extra touch.

Serve immediately with a straw or stirrer for mixing, and enjoy your refreshing Spritz it UP cocktail!

Poma (Pomegranate Juice)

Lemon Juice (freshly squeezed)

Prosecco

Soda Water

Ice Cubes

Lemon Wedge (for garnish)

Pomegranate Seeds (for garnish)

Gather all your ingredients: cucumber vodka, Ancho Reyes, fresh lime juice, cucumber slices, lime wedge, cilantro leaves, and ice cubes.

Prepare the Ingredients

Cut the cucumber into 4 thin slices for the drink and set aside.

Slice the Cucumber

In a cocktail shaker, pour 2 oz of cucumber vodka, 1 oz of Ancho Reyes, and 1 oz of fresh lime juice.

Combine Liquids

Fill the shaker with ice cubes (about 1 cup) to chill the mixture.

Add Ice

Seal the shaker and shake vigorously for about 15 seconds to combine and chill the ingredients.

Shake Well

Using a strainer, pour the mixture into a chilled cocktail glass.

Garnish the drink with a lime wedge and a few fresh cilantro leaves for added flavor and presentation.

Place the cucumber slices into the drink for decoration and an extra touch of freshness.

Qc Palm Trees

C.b.l.f