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HOLIDAY HOURS

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Wednesday, December 18th

Noon to 4pm

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Tuesday, December 24th — Christmas Eve

Noon to 6pm

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Wednesday, December 25th — Christmas Day

Closed all day

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Tuesday, December 31st — New Year’s Eve

Open all day!

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Wednesday, January 1st — New Year’s Day

Open all day!

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Friday, January 10th

Noon to 4pm

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We apologize for any inconvenience.

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The Keel in your Galley

IMG_8714Now that you have your three bottles of The Keel, are you wondering what to do with them? Well, besides drink them, of course. Our Head Chef JP Thomas comes through again, creating a¬†scrumdiddlyumptious three-course meal, with each course containing The Keel as an ingredient. Cook ’em up and down what’s left during the meal.

Tomato Mozzarella Salad

Ingredients
3 Whole Tomatoes, sliced
12oz Buffalo mozzarella cheese, sliced to match the tomatoes
Fresh basil
Extra Virgin Olive Oil
Keel Balsamic Reduction

Directions
Layer tomatoes and mozzarella slices, sprinkle with torn basil leaves, salt and pepper. Drizzle with oil and The Keel reduction to finish.

Keel Reduction

Ingredients
1 cup Balsamic Vinegar
1 cup The Keel
1/2 cup of light brown sugar

Directions
Mix over medium heat, stirring constantly until sugar is dissolved completely. Bring to a boil, and reduce to low heat. Simmer until volume is reduced by half and coats the back of a spoon. Cool before using.

JP does his thing
JP does his thing

Grilled Steak with Chimichurri Sauce

Ingredients
3 lbs steak — your favorite cut for grilling: NY Strip, Flank, London Broil, T-Bone, Sirloin, etc.

Chimichurri Sauce

1 cup fresh cilantro
1 cup fresh parsley
5 cloves of garlic
1/2 Tbsp red chili flakes
2 Tbsp shallots
2 oz The Keel
3 limes, juiced
Salt, pepper, and oil as needed

Directions
Place all ingredients in blender until smooth. Slowly add oil to help sauce puree.

Place half of sauce in a bowl, set half aside.

Add steaks to bowl and rub to coat. Allow to marinate for at least 20 minutes, then place on a pre-heated grill. Grill over medium heat until done to your preference. Baste meat while grilling with marinade.

Allow meat to rest 5 to 7 minutes before serving. Drizzle with remaining sauce.

Cheesecake with Raspberry Keel Sauce

Ingredients
5 cups fresh raspberries
1 1/2 cups cane sugar
4 oz The Keel
2 oz Chambord or other raspberry liqueur

Directions
Make your favorite cheesecake.

Place all ingredients (not the cheesecake!) in a small pot over medium low heat. Stir slowly and use back of spoon to crush raspberries. Simmer until volume is reduced by half and coats the back of a spoon. Strain, cool, and serve.

Excuse us. We need to get to the kitchen. Now.