Pub
Appetizers
Jumbo Gulf Shrimp Cocktail
Shrimp cocktail may not have the adult sophistication of raw oysters or chilled lobster, and it's not an acquired taste, like sea urchin. Shell-on shrimp absorb less flavor from a court bouillon than shelled shrimp.
Fried Fresh Mushrooms
Fried Fresh Mushrooms are some of the best-fried mushrooms you will ever eat. Crispy and crunchy on the outside, and tender on the inside.
Steakhouse Cheese Fries
Cut potatoes into french fry slices using a vegetable slicer or mandolin. It’s important to use a gadget for the slicing so that the fries will all be the same thickness, and will cook evenly. Submerge all of the sliced potatoes in a large bowl fill with cold water for 30 minutes.
Onion Rings
Ingredients
- 2 large white onions sliced into ¼ inch slices and separated into rings
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 tsp salt
- 2 eggs, lightly beaten
- 2 cups full cream milk
- 2½ cups panko breadcrumbs
- salt, to serve
- ketchup, to serve
- oil, for deep frying
Salads
Haricot verts, roasted red potatoes, mesclun lettuce, ruby red grapefruit, maple vinaigrette, Serrano honey aioli and pineapple pico de gallo
Blackened Yellowfin Tuna Salad
Use blackening seasoning or mix together 1 tsp each of: paprika, garlic powder, dried thyme, pepper, salt, dried oregano, dried basil
- 2 Ahi tuna steaks (4-6oz each)
- 6 handfuls mixed greens
- 1 cucumber, sliced into chunks
- 15-20 mandarin slices
- 2 handfuls cherry tomatoes, sliced
- 1 red onion, sliced
- 1 fennel bulb, white part sliced, green part discarded
Tender strips of grilled chicken, mixed greens, tomatoes, papaya slaw and roasted garlic asian dressing
Grilled Chicken Salad
Ingredients
- 2 grilled chicken breasts
- 2 corn on the cobs grilled (see note)
- 1 avocado
- 4 cups chopped Romaine lettuce
- 2 cups chopped cherry tomatoes
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 4 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Spinach leaves, thinly sliced red onions, orange slices, pecans and bacon-mustard dressing
Mesquite Grilled Salmon Salad
INGREDIENTS
- 1/2 cup reduced sodium soy sauce
- 1/4 cup olive oil
- 2 tablespoons dark brown sugar
- 1-inch section of fresh ginger root, grated
- 2 cloves garlic, grated
- 2 pounds salmon, cut into fillets
Starters
Dressed with honey, sriracha and sesame sauce
A selection of sliced meats, cheeses and olives.Served with onion jam, pickles and rustic bread
Roasted in garlic oil with chilli and coriander. Served with rustic bread
On salad leaves with fresh lemon, olive oil and black pepper
With yoghurt-herb dressing and pomegranate
Toasted rustic bread, smashed avocado, and pomegranate
Sandwich
Mesquite smoked pork shoulder with black pepper barbeque sauce, chile-pickled onions, Diane’s pickles and apple and fennel citrus slaw
On toasted brioche with applewood-smoked bacon, South Padre Island dressing served with homemade vegetable chips
Mounded with crispy onion rings, marinated vegetables, fire fries, chipotle ketchup and horseradish cream
Burger
1/2 lb. mesquite grilled black angus beef, white cheddar cheese, chile-pickled onions, ripe tomatoes, avocado salsa and fire fries
Cheese, pickled cucumber, mayo, caramelised onion, lettuce, tomato and Angus beef patty.
Mayonnaise, sweet pepper relish, cheese, lettuce, tomato and chicken fillet
Lentil bean patty with roasted vegetable, sweet pepper relish, vegan mayo, vegan cheddar, lettace and tomato
Desserts
Served with vanilla ice cream and salted caramel sauce
Vanilla ice cream with a rich warm Toblerone sauce
Dark chocolate brownie flavoured with white chocolate, served with mint-chocolate ice cream