Celebrate the spirit of Pride Month with our signature “In My Nature” cocktail, a harmonious blend of butterfly pea-infused Tequila Ocho Blanco, St. Germain, yuzu, grapefruit, second-life prosecco syrup, and gold luster dust. Feel good savoring every sip as a 20% of proceeds will be donated to a Seattle-based charity supporting organizations that uplift and advocate for the local LGBTQ+ community.

In My Nature Pride Cocktail

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Grilled Atlantic Salmon, miso-ginger coleslaw, pico de gallo, fresh house made guacamole and grated queso fresco on a mayo'd bun.

In a large bowl, combine shredded cabbage, grated carrots, miso paste, grated ginger, lime juice, salt, and pepper. Mix well and set aside to let flavors meld.

Prepare the Miso-Ginger Coleslaw

In a separate bowl, combine diced tomatoes, red onion, and chopped cilantro. Add lime juice, salt, and pepper to taste. Mix well and set aside.

Make the Pico de Gallo

In a bowl, mash the ripe avocados with a fork. Add lime juice, salt, and pepper to taste. Mix until smooth and creamy.

Prepare the Guacamole

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes per side, or until cooked through and flaky.

Grill the Salmon

Spread mayo on the bottom half of each burger bun. Place a grilled salmon fillet on each bun, followed by a generous scoop of miso-ginger coleslaw, a spoonful of pico de gallo, and a dollop of guacamole. Sprinkle with grated queso fresco and top with the other half of the bun.

Assemble the Sandwich

Serve the grilled salmon pounders immediately while hot, with extra pico de gallo and guacamole on the side if desired.

Serve

Atlantic Salmon fillets

Mayo

Cabbage, shredded

Carrots, grated

Miso paste

Fresh ginger, grated

Lime juice

Tomatoes, diced

Red onion, diced

Cilantro, chopped

Avocados, ripe

Lime, for guacamole

Queso fresco, grated

Burger buns

Salt

Pepper

Olive oil

GRILLED SALMON POUNDER

Two grilled chicken breasts loaded with Double Barrel BBQ sauce, topped with sharp cheddar cheese, bacon, sauteed mushrooms and onions. Served with red skin mashed potatoes and fresh veggies.

THE LOADED BIRD

Parmesan Alfredo tossed with penne pasta. Topped with Cajun grilled chicken and green onions with toasted cheddar bread on the side.

BLACKENED CHICKEN ALFREDO

CAJUN GARLIC BUTTER

Fresh corn tortilla chips smothered with Alehouse Queso. Served with pico de gallo, cilantro and guacamole. Topped with southwest crema and green onions. Add grilled chicken or Sticky fingers.

ALEHOUSE NACHOS

Fresh baked chocolate chip cookie, topped with vanilla ice cream, hot fudge, pecans, and real whipped cream in its own deep dish!

COOKIE ZOOKIE

Dos Equis

Make GRILLED SALMON POUNDER Recipe in just 30m. Grilled Atlantic Salmon, miso-ginger coleslaw, pico de gallo, fresh house made guacamole and grated queso fresco on a mayo'd bun.

Grilled Salmon Pounder Recipe

Ingredients

Main Ingredients

Method

Instructions