Traditional recipes

Beachside Banquets

Beachside Banquets

Menus for a week of sun, sand, surf, and seaside meals.

Hours spent scuffling along the water's edge, gazing at the waves or beachcombing, swimming, and fishing. Total relaxation. That's what a beach vacation promises. But while your rental house might be long on charm, it may be short on basic necessities such as large pots or a can opener. And unless you're staying at a superdeluxe beachfront community, the local grocery store is more likely to carry dozens of brands of snack chips and pretzels than sourdough bread or imported Parmesan cheese. But we've got just the ticket to help you enjoy your vacation without anxiety attacks or fruitless trips to the store: an easy-to-follow cook's care package for your week at the beach.

We've created six menus so you won't have to plan any meals for your trip (although you will need to bring along some of the ingredients).

Eating healthy should still be delicious.

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Take Six (Any Six)
A week at the beach should be spontaneous. Do whatever you want to do every day―and eat what strikes your fancy. These six flexible menus give you a week's worth of meal plans. You can follow them in the order found here or switch them around as your mood and appetite develop.

Menu 1
French-Bread Pizza With Sausage, Clams, and Mushrooms
Tossed salad with Dijon Vinaigrette
Fresh fruit*

Menu 2
Lemon-Garlic Shrimp Kebabs
Two-tone Roasted Potatoes
Caramel Mudslide

Menu 3
Creamy Pesto Rigatoni With Chunky Tomato Vinaigrette
French bread*
Cherries With Rum-Sugar Cream

Menu 4
Rum-Pepper Steak Sandwiches
Fresh corn on the cob*
Chunky Plum-and-Ginger Ice Cream

Menu 5
Sunset Chicken With Grilled Vegetable-Rice Pilaf
Greens With Creamy Berry Dressing
Angel food cake with chocolate sauce*

Menu 6
Pineapple-Rum Slush
Grilled Tuna With Papaya Chutney
Mixed greens with Dijon Vinaigrette

*No recipe necessary


“COME TO ALTITUDE & LET TAHOE CHANGE YOU WITH JAKE’S MOUNTAIN ALOHA”

Welcome to Jake’s on the Lake! We’ve been a family-owned restaurant for over 40 years in Tahoe City, and it’s our deep connection to our Jake’s family, our community, and our guests that remains at the heart of our culture within the restaurant.

Our menu draws influence from Hawaii and Southern California, and our Executive Chef has made it his mission to bring the best and most responsibly sourced ingredients to the table. Our menu evolves in rhythm with the changing seasons, but our passion for hand-crafted ingredients and made-from-scratch recipes will always be a permanent fixture of our kitchen. We invite you to join us for what we hope will be an unforgettable culinary experience abundant in the freshest seafood, the highest-quality meats, and all the local & sustainable produce we can find.

From all of us at Jake’s on the Lake, we look forward to welcoming you into our family soon!


Typically, cocktail variations don't outshine the original, though this may be one exception. The strawberry daiquiri is arguably just as famous as the lime daiquiri, particularly when it comes to the blended version of the two drinks. It's sweet, it's fruity, and it's boozy, so there's really nothing you won't love about this iconic summer cocktail.


Beach Decorating Ideas

If you crave the motion of ocean waves, cherish sand between your toes, or just love beach music, recreate those magic moments and good vibrations with a metaphorical change in latitude for a fun, fun, fun beach themed escape.

And, we're here to get your creative juices flowing so you can be young, foolish, and happy, while you fashion some kind of wonderful event for you and your guests.

For inspiration, consider a day at the beach filled with high energy activity, the tranquil nature of sand & sea, or a throwback to the surfing culture of the 1960s. Here are 3 distinctive beach decorating styles:

  • Nature inspired
  • Sea, sand, & shell colors
  • Weathered & worn
  • Vintage & natural

When decorating, we like to place decorations, arrange accents & set "surprises" so guests discover them over the duration of the party. Below, we've put together some of our favorite suggestions for decorating your party scene with seaside flair.

Surf's Up! Entrance & Outdoor

START your party planning outside the box with a welcoming entrance and fun details in the backyard:

  • Hang bikinis, board shorts, flip flops, hats, sunglasses, beach towels and accessories on a clothesline, fence, or porch railing
  • Flank the front door with:
    • Surfboards or cutouts from bulletin board paper, plywood, or cardboard, DIY here
    • Beach ball & ring float columns, glued together with latex adhesive
    • Wood crates & nets with buoys, lobsters, crabs & shells
    • Giant pool floats
    • Floor urns with bamboo or dried sea oats
    • Potted palm plants
    • For the adventurous, make your own palm trees, DIY here
    • Add planks to wood pallets to build a beach boardwalk/pier
      • Warehouses (like us) leave wood pallets by the back door/dock for anyone to take (please!)
      • Lay blue cellophane underneath to look like water

      Make a Scene

      CREATE a laid-back surf shack scene on the front porch, at the back door, or in the party area:

      • Roof
        • String a natural grass table skirt, fringe or thatching above the doorway as the surf shack roof
        • For best results, put brown Kraft paper behind the thatching to hide the wall color
        • Easily mounted with clear push pins
        • We like printed bulletin board paper, which is available at craft & hobby stores
          • Weathered-wood or bamboo print
          • Easy to install with clear push pins
          • Use an existing doorway
          • Make a fake doorway frame from
            • Poster board
            • Bamboo
            • Painted wood
            • Wood-print fabric
            • Wood-print paper
            • Rattan or bamboo shade
            • Bead curtain
            • Hand-painted sign on weathered wood or cardboard
              • SURF SHACK
              • FOOD HUT behind a food table
              • TIKI BAR behind the bar
              • Bulletin board paper
              • Cardboard
              • Plywood
              • Life ring
              • Beach chairs
              • Potted palms
              • Tiki god or mask
              • Hanging plants
              • Paper flowers
              • Seagulls, pelicans, parrots
              • Shore birds
              • Driftwood
              • Starfish & seashells
              • LOCALS ONLY sign
              • Ukulele
              • Flip flops
              • Pink flamingos
              • Beach umbrella
              • Fishing Nets
              • Buoys on rope
              • Fishing bobbers
              • Shower head
              • Bicycle
              • Skateboard
              • Hammock
              • Rain barrel
              • String lights
              • Fruit
              • Oars
              • Weathered pails
              • Crates & trunks
              • Fishing pole & hand net
              • Beach ball & floats
              • Window frame
              • Volleyball

              Give 'em a Sign

              HARMONIZE your decor by repeating one or more beach, surfing, or ocean-themed icons, symbols or motifs, such as:

              • BEACH
                • Suns
                • Flip flops
                • Lifeguard chairs
                • Sunglasses
                • Beach chairs
                • Suntan lotion
                • Beach umbrellas
                • Life rings
                • Beach towels
                • Sandcastles
                • Pail & shovel
                • Beach balls & floats
                • Exotic drinks
                • Drink umbrellas
                • Waves, ocean, water
                • Oars & paddles
                • Surfboards
                • Woody wagons
                • VW Buses
                • Tiki gods
                • Ukuleles
                • Bongo drums
                • Board shorts
                • Changing cabanas
                • Surf shacks
                • Fishing nets
                • Lobster buoys & traps
                • Japanese glass buoys
                • Seagulls
                • Pelicans
                • Shore Birds
                • Parrots
                • Pink flamingos
                • Tropical Fish
                • Sea turtles
                • Crabs
                • Lobsters
                • Dolphins
                • Seahorses
                • Whales
                • Sharks
                • Starfish
                • Conch shells
                • Clams/Scallops
                • Sea Urchins
                • Sand dollars
                • Coral
                • Palm trees
                • Hibiscus flowers
                • Driftwood
                • Bamboo Leaves
                • Sea oats
                • Pineapples
                • Bananas
                • Limes
                • Coconuts
                • Oranges
                • Lemons
                • Erect a directional signpost with beach destinations on weathered wood, mini surfboard cutouts, or arrows in bright beach colors. DIY here
                • Make a cute little arrow sign TO THE BEACH
                • Add throw pillows in beach colors to a neutral-colored (or covered) sofa
                • Intersperse signs and beach phrases written in rope letters, DIY here
                Beach Colors Choose any 3 to 5 | Lighten 1 or more Coastal Beach Colors

                Show Your Colors

                TIE it all together by choosing a palette of colors up front to guide your decorating decisions:

                • Consider a full range of beach colors
                • Choose any 3 to 5
                • Lighten 1 or more colors to refine your palette
                • Make your colors stand out with white, ivory and neutral backgrounds
                • Remove competing colors and objects that distract from your selected shades
                • For a coastal effect, use colors inspired by nature
                  • Ocean & sky: turquoise, teal, blue and aqua
                  • Sand & shells: rose, sand, gold and sienna

                  Fly High

                  DECORATE the ceiling and transform the room here are some ideas to lift your thinking:

                  • Hang surfboard cutouts & inflatable sharks, whales or dolphins
                  • Radiate swaths of draped fabric in beach ball colors from a center point

                  • Intermix tulle pom-poms and ceiling swirls
                  • For a retro look, add spacing between lanterns and use a variety of bold, contrasting colors

                  • Flip flops
                  • Sunglasses
                  • Panama hats
                  • Bikinis
                  • Plastic crabs
                  • Straw fans
                  • Board shorts
                  • Starfish

                  Up the Walls

                  • Hang new or vintage travel posters to beach destinations
                  • Mount giant paper or foam flowers
                  • Use bamboo or rattan shades to
                    • give walls that beach hut vibe
                    • create a themed backdrop
                    • restrict access
                    • hide supplies & unsightly areas

                    • Use blue fabric, paint, or cloud-printed bulletin-board paper for the sky
                    • Create the horizon with hanging turquoise tulle or organza as the water
                    • Simulate light reflections on the water with white mini or fairy lights underneath
                    • Suspend an orange/white round paper lantern as the sun/moon

                    • Include plastic crabs, lobsters, tropical fish, & green streamers as seaweed
                    • Attach photos of your guest of honor or beach travel destinations
                    • Use bamboo or weathered wood bulletin board paper for the background
                    • Enhance with white mini or fairy lights

                    Serve 'em Right

                    • Create a fun day at the beach on your serving table with teal-colored satin overlaid with a strip of burlap along the back for the beach
                    • Use a real surfboard or cutout as a serving table tier
                    • Dress tables with striped stretch covers or skirts
                    • Center salad & serving bowls in swim ring & inner tube floats
                    • Hoist a thatch or stripe umbrella over a food station, buffet, dessert table, or bar
                    • Decorate tables with blue & white wave bunting, raffia table skirts, or natural thatching
                    • Label food with tents and mini signs in pineapple, beach ball, palm tree, and/or seashell card holders
                    • Include plastic sand pails with shovels
                    • Build a display of cascading fruit as a centerpiece
                    • Include enamel serveware in bright colors, such as cake stands, beverage tubs, and utensil holders
                    • Use scallop, clam, and starfish shaped serving dishes
                    • Arrange tropical plants in woven basket planters at varying heights on a buffet or food station
                    • Go natural with real oranges, coconuts, and pineapples as serving bowls
                    • Drill holes in a driftwood log to hold appetizer skewers
                    • Tie a colored bow onto each chafing dish handle
                    • Trim serving dishes with aqua or blue rick-rack to look like ocean waves
                    • Skewer & circle hors d'oeuvres and appetizer bites with shark fin toothpick flags
                    • Or, decorate with toothpick flags in beach colors
                    • Enhance food platters and serving trays with decorative themed centerpieces
                    • Serve up a seafood boil down the center of the table on newspaper or brown paper
                    • Assemble carrot & green pepper palm trees for veggie and food platters, DIY here
                    • Give your food presentation a professional look with individual appetizers lined up in rows
                    • Weight paper napkins with starfish
                    • Loop seashells with natural twine to wrap napkin & utensil bundles
                    • Arrange silverware in the shape of a palm tree
                    • Give it some retro flair with diner-style food baskets, striped straws, & polka dot food cups
                    • Sacrifice doll legs to a watermelon shark, DIY here
                    • Decorate with edible sand made from wafers, graham crackers & brown sugar, recipe here
                    • Create a cupcake beach scene with flower sprinkles on PEZ-candy flip-flops under a drink umbrella
                    • Also, festoon dips and food platters with cocktail parasols

                    Raise the Bar

                    • Construct a bar from an old door or wood planks on a pair of painted steel drums
                    • Chill out your party beverage service with Pomegranate Sex On the Beach cocktail popsicles, recipe here
                    • Cast fishing bobbers into ocean colored punch
                    • Use a bamboo weave mat or printed wood-grain tablecover on the bar top
                    • Stretch a table skirt, fishing net, or thatching across the front
                    • Hang a fishing net as a floating wall backdrop for your bar
                    • Cool beverages in a retro-style Coca-Cola cooler
                    • Make outdoor drink holders from cans, DIY here
                    • Paint ping-pong balls to make beach ball drink stirrers, DIY here
                    • Build a bar backdrop of stacked wood crates as shelves
                    • Arrange a fun-day-at-the-beach or surfer scene on the bar top
                    • Dress up fruity rum drinks in tulip glasses with
                      • Pineapple or pink flamingo stirrers
                      • Frilly paper drink parasols aka umbrellas
                      • Bamboo-printed paper straws
                      • Colorful pineapple, orange, and maraschino cherry fruit garnishes

                      • Set up a make-your-own spiked lemonade stand, here’s how
                      • Freeze edible flowers in ice cubes
                      • Serve up your spirits in a memorable way by creating your own tropical beach bar with a view, here's how
                      • Rename a tropical-inspired cocktail for the event or guest of honor
                      • Infuse pineapple bites with coconut rum, here's how
                      • Pass South Seas Shimmy Jell-o shots, recipe here
                      • Mix it up with ice and seashells in beverage tubs
                      • Keep it cold, dry, and festive with frozen water balloons in beverage coolers
                      • Announce "DRINKS" with a flip flop banner for the bar
                      • Border the edge of your bar with rope, bamboo, flower leis/garland, string lights or plastic crabs

                      Focal Points & Centerpieces

                      Vases

                      • Use real coconuts as natural vases optionally add a base made from a section of another coconut
                      • Fill a conch shell with flowers for a striking display
                      • Paint hollowed-out pineapples for a set of color-coordinated vases
                      • Fill a glass vase with whole or cut oranges, limes or lemons
                      • Create distressed, vintage mason jar vases in beach pastels, DIY here
                      • Layer sections of colored sand in a glass vase

                      Runners

                      • Cast a section of fish netting as a centerpiece base
                      • Extend a garland of oyster shells for a table centerpiece runner
                      • Align distressed white lanterns on an ocean-colored fabric runner

                      • Combine driftwood and messages-in-bottles for a line of timeless treasures
                      • Loop a length of rope through succulents, seashells, and starfish
                      • Arrange a collection of cans painted in metallic gold and copper

                      Shells

                      • Assemble seashells, starfish, and candles on a bed of sand in a square glass terrarium
                      • Use turquoise tulle as an emblematic base to showcase shells & flowers in a galvanize bucket
                      • Submerge shells in a water-filled glass vase and use mini wood crates to build tiers
                      • Scatter ocean-colored acrylic rocks to display a glass bowl of white seashells
                      • Add glitz with a variety of seashells & starfish painted metallic gold
                      • Create a striking display with a collection of lanterns filled with starfish & shells

                      Focal Points

                      • Make pineapple and coconut characters
                      • Recreate a beach memory with sand, shells & photos in a glass block
                      • Arrange a bevy of pinwheels in a sand-filled beach pail

                      • Pot a mini tree or plant in a striped beach bucket
                      • Add mini surfboard cutouts to flower arrangements
                      • Brighten tables with neon palm trees, flamingos, or pineapples

                      • Decorate with seagulls, pelicans and shore birds
                      • Center a shark fin on blue-covered tables
                      • Group glass vases of flower blossoms in sand, DIY here

                      • Feature vintage-style VW buses and hula girls
                      • Create a mini scene with a sling chair alongside sand & coral in a glass vase
                      • Stir it up with a surfer silhouette against sun and surfboard cutouts

                      • Highlight lifeguard chairs and vintage changing room cabanas
                      • Contrast ocean-colored glass and flowers against neutral tones
                      • Float a mini beach ball in blue-colored water

                      Accents

                      • Tie back poles wrapped in white or ivory fabric & turquoise organza with starfish
                      • Embellish potted plants with brightly colored drink umbrellas
                      • Paint starfish in beach colors
                      • Hang palm fronds inside patio umbrellas
                      • Enhance blue and/or green bottles with hanging seashells, DIY here
                      • Give it a rustic feel with hanging burlap tied with jute rope

                      Scenes

                      • Set up a day-at-the-beach composition, including:
                        • Beach chair
                        • Striped towels
                        • Suntan lotion
                        • Flip flops
                        • Ukulele/guitar
                        • Life rings
                        • Sunglasses
                        • Pink flamingos
                        • Potted palms
                        • BEACH sign

                        Receptions, Banquets & Dinner Table Settings

                        BRING your style to the table with coordinated color and details.

                      • Dress cocktail tables with striped stretch covers or cinched linens
                      • Use a message-in-a-bottle to mark table numbers
                      • Tie utensil bundles and/or napkins with seashells or starfish on twine
                      • Fold napkins into Starfish shapes, DIY here
                      • Spice up tables with surfer or beach-themed salt & pepper shakers
                      • Insert placecards in crab, sea turtle, seashell, or starfish holders
                      • Light it Up

                        GIVE your event that magic touch with an extra beam of brilliance.

                        • Use up-lights on perimeter walls in cool ocean tones or high-energy beach colors
                        • Hang sheer fabric drapes to soften the effect
                        • Add sand to seashells to hold tealights
                        • Or, fill shells with wax for a unique set of beach-themed candles
                        • Aim pin spots to make centerpieces stand out
                        • Hang seashells around the outside of ocean-colored jars to make candle holders
                        • Drill holes in driftwood to stand mini taper candles
                        • Float candles in vases filled with water and sea shells
                        • Bamboo tiki torches are a natural light source for a beach or retro surfer theme
                        • Set pillar candles in stacked wood crates for an eye-catching presentation
                        • Project beach themed GOBOs on walls & ceilings
                        • Use colored glow sticks on walkways or floating in the pool
                        • Include submersible colored floral lights in vases
                        • Make tealight holders from driftwood, DIY here
                        • Energize the room with blacklight glow tape
                        • Shine orange lights behind palm tree silhouettes painted on a white sheet to invoke a beach sunset
                        • Cover fairy lights with ocean-colored tulle or organza to simulate shimmering light reflections on water
                        • Fill colored and frosted bottles with fairy lights and decorate with a shell on jute rope
                        • Customize your own candle holders with coral, sand & shells in glass vases
                        • Brighten the bar, walkways, railings and serving tables with beach and ocean themed string lights
                          • flip-flops
                          • pineapples
                          • drink umbrellas
                          • glass buoys
                          • pink flamingos
                          • sailboats
                          • parrots
                          • palm trees
                          • seashells
                          • sea turtles
                          • tropical fish
                          • whales
                          • jellyfish
                          • seahorses

                          Lockdown Lasagna – Wild Mushroom, Spinach and Sun-dried Tomato Pesto with Chickpea Bechamel (Gluten-free, Vegan)

                          Lockdown Lasagna – Making the best of what we’ve got! A simple lasagna filled with BIG flavours and creamy bechamel

                          This one’s for rockin’ the lockin’!

                          Lasagna is a celebration of a dish, it takes time and love to make well

                          Most of these ingredients are from the store cupboard or freezer, but it’s still packed with flavour and nutrition. The sun-dried tomato pesto is a real highlight and adds a zing to the bechamel, making the top especially crispy and delicious. You’ll get all your lasagna boxes ticked, a deeply flavoured sauce with creamy bechamel. Many layers of happiness right here!

                          I can’t think of a healthier way of making a traditional(ish) lasagna vegan and gluten-free than this one. It’s really tasty and satisfying, full of hearty lentils and mushrooms. I like cooking food for everyone, something great that we can all enjoy, no matter what our dietary requirements. It’s just good food right!

                          Wild Mushroom, Spinach and Sun-dried Tomato Pesto with Chickpea Bechamel (Gluten-free, Vegan)

                          Over one our Facebook Cooking Group we decided that chickpeas were the best ingredient ever. So versatile, tasty and nutritious. Chickpea/Gram flour is an excellent flour to keep in your cupboards. It makes delicious crepes and pancakes, can be used to make vegan omelettes or tortillas, add it to cakes. It generally adds a lovely toasty, almost egg-like, flavour to whatever it touches. I use it for breads also. It’s my favourite flour right now.

                          Why is this a lockdown lasagna? I’ve stripped some of my normal lasagna recipes right back but it’s still a real treat and we all need a bit of that. The pesto is borderline, I took the pine nuts/ almonds I’d normally use out, but I’m still calling it a pesto! I want to make this an inexpensive and accessible as possible, but still comforting and moreish. The process of cooking a lasagna is a labour of love, lots of techniques and time needed to make a something that is such a classic feast.

                          We love having a basil plant in the kitchen, the fragrance and colour, it’s a little nod towards the Med too. Basil is the only fresh ingredient in this lasagna. This goes against how I normally cook, but these are strange days for sure. Now, more than ever, the kitchen seems like a refuge of sorts. A place we can go to lose ourselves for a while and lasagna is the perfect dish for this, disappear into a world of bubbling pots and spinning spoons.

                          It may not be fresh but frozen spinach, passata and mushrooms are still filled with great flavour and nutrition. Fresh is best in the BHK, but cooking the cupboards can also give us diverse options for making delicious and tasty food. One thing this situation has focused my mind on is how precious food is tinned, dried, pickled, a bit shrivelled looking, we can do things with them. Make the best of what we’ve got.

                          Our Vegetable Peel and Crisps recipe from a while ago is getting loads of visits at the minute. I think it’s down to cooks looking for new ways of using up supposed scraps. Fermented foods are also ideal. You can take a humble cabbage and make something sublime! If you’re into sauerkraut that is. Kimchi too. Fermented foods store for an age, are inexpensive, require no special equipment and are packed with incredible nutritional properties. Fermenting enhances flavours (chocolate, coffee, cheese, vinegar, wine etcetc all fermented foods). Our guts love sauerkraut, kimchi, kombucha etc and they are great for supporting our immune-system and good health generally. Here’s our Beetroot, Apple and Caraway Saeurkraut recipe from good ole’ 2014. I hope to post some new fermented food recipes soon…..

                          Vegan and Gluten-free Lasagna topped with that sun-dried tomato pesto (which makes all the difference!)

                          If you get the chance to try this recipe, please let us know below in the comments, it’s wonderful to hear from you. Yesterday we had people stopping by on the blog from Surinam, Saudi Arabia, Pakistan, Poland, Cyprus, US Virgin Islands (where are they?), your emails of support and encouragement are amazing and keep this blog floating along. Big thanks and shout out to Cyberella in Victoria, Australia! Amazing to know that you’re loving Peace and Parsnips all the way down there.

                          From our little cottage in Snowdonia, the BHK blog was started simply because we had a passion for healthy food, empowered cooking, good health and living. How they’re intertwined. How the way we cook can change our lives. Cooking is a regular opportunity for me to be mindful and compassionate. We wanted to share this with more than just our little village! 8 years later our main motivation for blogging is still, WE LOVE IT!!

                          The BHK is just taking it easy at the minute, we’re waiting to see how things pan out and when this blows over, we’ll be announcing new events, collaborations, holidays, demos and retreats. Thanks everyone for getting in touch and enquiring about what’s coming for later in 󈧘 and into 󈧙.

                          Who knows where this is all going to go? I just know that for me, cooking and eating good food makes life more bearable at times of crisis. We’re appreciating, everyday, what we have and focusing on cooking up a life filled with love and peace, staying grounded, energised and vital for the challenges ahead.

                          Sending you all best wishes, all over the world, from Surinam to Scarborough, hoping that you’ve got some dried mushrooms and gram flour in the cupboard ready for action!

                          Ciao Bella!! Vegan lasagna fresh out of the oven, all crispy on top and bubbling with flavours

                          Lasagna takes a while to get together, you can start preparing well in advance, cook the lentils, make the bechamel and even finish the sauce. This means that you’ll just need to assemble the lasagna and bake. If you’re making it from scratch, put aside at least a couple of lasagna hours. It’s always time well spent!

                          Not gluten-free? That’s cool, just use your favourite lasagna pasta sheets. I haven’t tried the bechamel with plain white flour instead of gram, but any bechamel recipe would be brightened up with this pesto.

                          This recipe makes lots. Plenty for the freezer. Use fresh spinach or other greens if you would like to freeze the lasagna. Otherwise, all neighbours love lasagna! It’s one of those dishes that gets better with age. Not too much age. A few days in the fridge is enough ageing.

                          If you haven’t made a bechamel before, it’s great. You’re in for a treat. Just keep on top of the lumps. Sound advice there. Stir, keep stirring and whisk if needed. Turn the heat down if it’s all happening too fast. Add you milk little by little, forming a thick paste, then keep adding milk until it thins out gradually. Eventually you’ll have a lovely, silky sauce to enjoy.

                          If you’re a full-blown pasta lover, you could add another layer of pasta to the lasagna. Just use less tomato sauce and bechamel per layer.

                          We’re locking down with lasagna!

                          Wild Mushroom and Spinach Lasagna with Sun-dried Tomato Pesto and Chickpea Bechamel – Gluten-free, Vegan

                          The Bits – For one large lasagna, 10-12 portions

                          350g dark green or puy lentils (rinsed)

                          6 garlic cloves (peeled and crushed)

                          2 tbs olive oil or whatever cooking oil you fancy

                          40g dried wild mushrooms (soaked in water)

                          680ml tomato passata (one big jar)

                          275g frozen spinach (it normally comes in small or large blocks)

                          450ml hot vegetable stock

                          1 ltr plant milk (I used soya milk)

                          190g sun-dried tomatoes (one small jar, drained)

                          1 tbs oil, from the sun dried-tomatoes

                          1 big handful fresh basil leaves

                          Gluten-free Lasagna Sheets (or your favourite pasta sheets)

                          First thing, get your frozen spinach out to defrost. This can take a couple of hours.

                          Lentils – Start with the lentils. In a medium sauce pan, add your bay leaf, lentils and water to the pan, bring to a boil, cover and simmer for 40 minutes, until just cooked. Take the lentils off the heat and remove the bay leaf. Drain them, using any of the lentil cooking broth instead of stock if you like. It’s full of flavour.

                          Tomato Sauce – In a large saucepan, add the oil, on medium high heat, fry the garlic for 2 minutes, then add the tomato paste, continue to stir and cook for 3 minutes. Now pour in the passata, sprinkle oregano, seasoning well with sea salt and fresh cracked black pepper. Stir, add the wild mushrooms, along with any soaking water (use a small, fine sieve, there may be some grit in the water). Pop a lid on a simmer for 25 minutes, stirring occasionally.

                          Towards the end of the sauce cooking, add your spinach and vegetable stock. Warm through.

                          Taste your sauce. It should be rich and flavoursome, if not, season more with salt and pepper. Leave the lid on and take off the heat. The sauce is best used hot.

                          Pesto – Place all the pesto bits into a blender and pulse until a slightly chunky, pesto forms. Set aside, the flavours will be mingling nicely.

                          Chickpea Bechamel – In a medium saucepan on medium high heat, add the olive oil and chickpea flour. Stir and cook through for 4 minutes to make a thick paste. Add a splash of milk and quickly stir. Continue adding splashes of milk and stirring well, add the bay leaf.

                          It will eventually become smooth, a thick and creamy texture. Keep stirring until you’ve used up the milk. Continue to simmer the bechamel for 10-12 minutes. Taste, season with salt. Remove the bay leaf.

                          If there are lumps in your bechamel (no probs, it happens!) Blend. Grab a stick blender and blend until it’s smooth. Otherwise, to be honest, a few lumps are not the end of the world!!

                          Vegan Wild Mushroom and Spinach Lasagna, ready for the oven

                          Assemble and Bake – Preheat a fan oven to 190oC.

                          Stir half the pesto into the bechamel until well combined.

                          In a large, deep baking dish (ours is roughly 12″ long/8″wide/3″deep), ladle in half your warm tomato sauce. Spoon over roughly a third of your bechamel. Top with lasagna sheets, until you have a snug covering, breaking up the sheets to fill the gaps.

                          Ladle over the rest of your tomato sauce, top with lasagna sheets and spoon over the rest of your bechamel to form a neat layer which meets the edges of the baking dish.

                          Now evenly spoon your pesto onto the bechamel, blobs are good (see picture). Pressing the pesto down lightly with a spoon and muddling it a little.

                          Place your casserole dish on a large baking tray lined with baking parchment. This stops drips and saves on washing up/ cleaning. Jane’s idea!

                          Cook the lasagna for 35-40 minutes, until the top has a nice, dark golden, crust and all is bubbling begging to be eaten!

                          We like our lasagna served with a crisp, mixed green salad, using flavourful leaves like rocket or endive, raddichio would be delicious too. A citrus, olive oil dressing pairs brilliantly with this dish.

                          A lasagna anyone will enjoy!

                          Foodie Fact

                          Most dried mushroom mixes have porcini in them. Which is one of my favourite mushrooms. King boletus! Also known as Cep, or in Germany, ‘Stone Mushroom’. We’re moving into the age of the mushroom!! The incredible health benefits of mushrooms are now being realised and promoted, plus, they’re just awesomely tasty. Dried porcini are high in anti-oxidants, are good sources of protein and can help with weight loss, inflammation and digestive health.

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                          Georgie’s Menus

                          Build your own Omelet | A three egg omelet with Tillamook® Cheddar. 12.25
                          Add 1.50 ea. | onion, tri-color bell peppers, diced tomato, fresh spinach, or jalapeño.
                          Add 2.50 ea. | diced link sausage, diced chicken, or mushrooms.
                          Add 2.75 ea. | minced ham, bacon.
                          Add 3.50 ea. | shrimp or scallops. | Dungeness Crab Add 12.00

                          FROM the GRIDDLE |

                          Served with butter and syrup.

                          Blueberry Pancakes | Buttermilk pancakes loaded with blueberries and dusted with powdered sugar. full stack 9.95 | short stack 7.95

                          Buttermilk Pancakes| full stack 7.95 | short stack 5.95

                          Belgian Waffle | A crisp, sweet, golden waffle. 8.25
                          Add 2.25 ea. | pecans, fresh bacon bits, blueberries, or fresh strawberries.

                          Croissant French Toast| A sliced croissant dipped in a cinnamon custard batter, griddle-cooked, then lightly dusted with powdered sugar. 13.25

                          CEREALS |

                          Hearty Oatmeal | Soaked in milk and served with brown sugar and cream. 5.25

                          Bob’s Red Mill® Granola| Oregon’s own natural granola served with milk. 4.75

                          Yogurt and Granola Parfait| Bob’s Red Mill® granola, vanilla yogurt, and fresh seasonal berries. 8.95

                          Assorted Cold Cereals | Ask your server for today’s selections. 3.95

                          GEORGIE’S SPECIALTIES* |

                          Vegetarian Scramble| Three eggs scrambled with tomato, green onion, bell peppers, broccoli, and asparagus. Your choice of Tillamook® Cheddar, Swiss, or Pepper Jack cheese. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 14.95

                          Eggs Benedict | The classic with a split English muffin topped with ham, two poached eggs and hollandaise sauce. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 14.95

                          Chicken Fried Steak and Eggs| You’ll need a big appetite and two plates for this one! Local cube steak with our own buttermilk breading, deep-fried to a golden brown and topped with country gravy. Served with a slice of toast, two eggs, and your choice of hash browns or country-fried potatoes with peppers and onion. 19.95

                          Sunday Morning – Prime Rib and Potato Hash | Local prime rib mixed with onions, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. Served Sunday morning only. 18.95

                          Joe’s Special | Grass-fed ground beef, fresh spinach, chopped onion, and scrambled eggs topped with Tillamook® Cheddar. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 17.25

                          Dungeness Crab Benedict | Two poached eggs on an English muffin topped with hollandaise sauce and Dungeness crabmeat. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 25.25

                          Country Bread Bowl | Three eggs scrambled with bacon, sausage, mushrooms, country-fried potatoes, onion, and peppers in a fresh locally baked sourdough bread bowl topped with country gravy and melted Tillamook® Cheddar. 16.95

                          Corned Beef and Potato Hash | This is not the canned variety! Large chunks of slow-cooked local corned beef brisket mixed with onion, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. 16.25

                          Coastal Bread Bowl | Crabmeat, shrimp, scallops, country-fried potatoes, peppers, onion, and mushrooms scrambled with three eggs in a fresh locally baked sourdough bread bowl topped with rich hollandaise sauce. 19.25

                          Vegetable Hash | Sautéed peppers, asparagus, onions, zucchini, broccoli, spinach, and country fried potatoes topped with two poached eggs. Served with a slice of toast. 12.95

                          BREAKFAST SANDWICHES AND WRAPS* |

                          Georgie’s Wrap| A flour tortilla filled with bacon, sausage, onion, peppers, scrambled eggs, and melted Tillamook® Cheddar. Served with sour cream, Pico de Gallo, and your choice of hash browns or country-fried potatoes with peppers and onion. 15.95

                          Saratoga Wrap| A flour tortilla filled with bacon, egg, cream cheese, and green onion. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 12.25

                          Coastal Wrap | Sautéed shrimp, scallops, peppers, onion, and scrambled eggs with chipotle cream cheese in a flour tortilla. Served with Pico de Gallo and your choice of hash browns or country-fried potatoes with peppers and onion. 18.95

                          Breakfast Croissant | A light and flaky croissant, split and layered with crisp bacon, ham, scrambled eggs, sliced tomato, and melted Tillamook® Cheddar. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 16.25 | add 2.00 for avocado

                          BEVERAGES |

                          Soft Drinks & Iced Tea 2.95
                          Juice sm. 2.25/lg. 2.95
                          Thundermuck Coffee or Hot Tea 2.95
                          Milk (2% or non-fat) sm. 2.25/lg. 3.25
                          Bottled Root Beer or Ginger Ale 3.50
                          Hot Chocolate w/whipped cream 3.25
                          Lemonade 2.95
                          Strawberry or Raspberry Lemonade 3.25
                          Vanilla Almond Milk sm. 2.25/lg. 2.95

                          SIDES |

                          Biscuits & Gravy 4.95
                          Avocado Toast 6.95
                          Side Egg 2.00
                          Hash Browns or Country Fried Potatoes 3.25
                          Cinnamon Roll 3.95
                          Bacon 3.95

                          Sausage 3.75
                          Ham Steak 5.25
                          Fresh Fruit Cup 4.25
                          Fresh Biscuit, Toast or English Muffin 2.50
                          Yogurt 2.50
                          Croissant 3.00
                          Steamed Vegetables 3.25

                          *State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.4.21 **menu items and prices subject to change

                          SALADS* |

                          Caesar Salad| Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.75 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

                          Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

                          Chopped Cobb Salad | Diced chicken breast, hard-boiled egg, bacon, Blue cheese crumbles, avocado, green onion, tomatoes and finely chopped romaine-iceberg hybrid. Served with your choice of dressing. 17.25

                          Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

                          Georgie’s Seafood Louie | Dungeness crab and Newport Bay shrimp served with greens, hard-boiled egg, capers, avocado, tomatoes, and a side of Thousand Island dressing. 25.95

                          Asian Chicken Salad | Grilled chicken breast, toasted almonds, fresh greens, mango, Napa cabbage, and carrots. Tossed in our slightly spicy wasabi-soy dressing with Mandarin oranges and teriyaki sauce. 14.95

                          Blackened Chicken and Seafood Cobb | Local bay shrimp, blackened diced chicken breast, grilled wild salmon, fresh avocado, diced tomato, hard-boiled egg, and crisp bacon served over fresh greens with your choice of dressing. 23.95

                          Herb Encrusted Wild Salmon Salad | An herb encrusted 6-oz wild salmon fillet served on a bed of fresh greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

                          Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

                          SPECIALTIES* |

                          Halibut Tacos | Panko breaded halibut in soft corn tortillas tossed with green and red cabbage and salsa verde.Topped with mango salsa and served with a side of chipotle ranch. one 10.25 | two 19.25

                          Flat Iron Steak | An 8-oz flat iron steak char-grilled to your specification and served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 23.95

                          Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed with fettuccine in a sweet and slightly spicy three-cheese cream sauce. Served with fresh Parmesan garlic bread. 25.95

                          Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. Served with your choice of fries, potato salad, or coleslaw. 16.25

                          Chicken Teriyaki Rice Bowl | Chicken breast simmered in our special ginger-garlic teriyaki sauce with broccoli, mushrooms, onion, and peppers. Served over steamed Jasmine rice. 15.95

                          Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 14.25 | three 17.25

                          Dungeness Crab Cakes | Two Dungeness crab mixed with spices and herbs, pan-fried to a golden brown and served with a side of lemon-lime aioli. Served with your choice of fries, potato salad, or coleslaw. 27.95

                          Seafood Sauté | Prawns, scallops, white fish, calamari, clams, and wild salmon sautéed in garlic, white wine, and butter. Served with fresh vegetables and Parmesan garlic bread. 25.95

                          Halibut Fish & Chips | Tender Pacific halibut fillets dipped in Georgie’s “What the Hef?” ale batter and deep-fried to a golden brown. Served with fries and tartar sauce. two 19.25 | three 23.25

                          Wild Salmon Fillet | A 6-ounce flame-broiled fillet of wild salmon. Your choice of olive oil and lemon, pineapple-salsa, or blackened. Served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 24.95

                          Garlic and Lemon Basil Prawns | Six prawns sautéed with garlic butter, capers, pesto, and fresh chopped basil. Served with fresh Parmesan garlic bread. 16.95 | with linguini 20.95

                          Parmesan Chicken Penne | Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 18.95

                          Diablo Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with fresh Parmesan garlic bread. 19.95

                          BURGERS AND SPECIALTY SANDWICHES |

                          Presented with your choice of coleslaw, fries, or potato salad. Substitute sweet potato fries or onion rings for 3.00.

                          Georgie’s Grass-Fed Burger* 100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef ® . A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

                          Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
                          Add 2.00 ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 | Bacon

                          Crispy Cod Sandwich| Fresh Northwest cod, lightly breaded and deep-fried until golden brown. Presented on a grilled pub bun with Tillamook® Cheddar and tartar sauce. 15.95

                          Grass-Fed Beef Sliders* | Three sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 17.25

                          Reuben | Tender corned beef and German-style sauerkraut with melted Swiss cheese and Thousand Island dressing on grilled marbled rye bread. 15.95

                          Chicken Caprese Croissant | Grilled chicken breast served on a fresh croissant with bacon, lettuce, tomato, fresh Mozzarella, balsamic reduction, and our pesto mayo. 15.25

                          Oregon Albacore Tuna Melt | Grilled Albacore tuna salad, tomato, and melted Tillamook® Cheddar on grilled thick white bread. 15.95 | add avocado 2.00

                          Smoked Salmon Wrap | House smoked salmon, chopped Romaine, mango salsa, peppers, tomatoes, cream cheese, and Baja sauce wrapped in a flour tortilla. 16.95

                          Roasted Turkey BLT | Smoked bacon, sliced turkey breast, Jack cheese, lettuce, tomato, and mayo on toasted sourdough. 13.95 | add avocado 2.00

                          Roast Beef Melt | Sliced roast beef grilled with caramelized onion and peppers. Served on a Parmesan and garlic-buttered hoagie with melted Tillamook® white Cheddar. Served au jus. 15.95

                          DELI SANDWICHES|

                          Choose one from each of the following to create your sandwich. Served with fries, potato salad, or coleslaw.Substitute sweet potato fries or onion rings for 3.00.
                          SANDWICH OPTIONS |
                          Meats | Ham, Turkey, Roast Beef, Corned Beef, or Tuna Salad
                          Cheeses | Tillamook® Cheddar, Jack, Pepper-Jack, or Swiss
                          Breads | Whole Wheat, Sourdough, or White | whole sandwich 11.25 | half sandwich 8.25

                          CHOWDER, CHILI & SOUP |

                          Locally baked sourdough bread bowls.

                          Clam Chowder | Our New England-style clam chowder. bread bowl 10.95 | bowl 7.95 | cup 5.95

                          Prime Rib Chili | A savory combination of prime rib, black beans, dark chocolate, spices, chorizo, amber ale, and diced tomatoes topped with Tillamook® Cheddar. Served with a side of sour cream. bread bowl 13.95 | bowl 10.95 | cup 7.95
                          To Go: bowl 10.95 | cup 7.95

                          Soup of the Day | Made fresh daily. bread bowl 8.50 | bowl 5.50 | cup 4.50

                          Soup & Salad | A cup of our soup of the day served with either a house green salad or house Caesar salad. 10.50 | upgrade to clam chowder 11.25

                          VEGETARIAN & VEGAN |

                          Veggie Quesadilla | Sautéed fresh seasonal vegetables and melted Pepper-Jack cheese in a flour tortilla. Served with a side of Pico de Gallo, sour cream, and fresh salsa verde. 9.95

                          Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

                          Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Served with fresh Parmesan garlic bread. 14.95

                          Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95 | with chicken 12.95

                          DESSERTS |

                          Marionberry Crisp | Local marionberries topped with a brown sugar, oatmeal, and butter crumble. Served warm with a scoop of Tillamook® Vanilla Bean ice cream. 7.95

                          Irish Cream Crème Brúlee | Our version of the classic. 6.95

                          White Chocolate Cheesecake | Baked in house with a cookie crumble crust. 7.95

                          Sorbet | Ask your server about today’s flavor. 4.95

                          BEVERAGES |

                          Soft Drinks & Iced Tea 2.95
                          Thundermuck Coffee or Hot Tea 2.95
                          Milk (2% or non-fat) sm. 2.25/lg. 3.25
                          Bottled Root Beer or Ginger Ale 3.50
                          Hot Chocolate w/whipped cream 3.25
                          Lemonade 2.95
                          Strawberry or Raspberry Lemonade 3.25
                          Milkshakes | Chocolate, Vanilla, or Strawberry 5.95
                          Smoothies | Mango, Strawberry, Raspberry, Peach, or Frozen Lemonade 4.95

                          SIDES |

                          French Fries 3.95
                          Sweet Potato Fries 4.95
                          Fresh Steamed Vegetables 3.25
                          Yogurt 2.50
                          Fresh Fruit Cup 4.25
                          Locally Baked Parmesan Garlic Toast 4.95
                          Avocado 2.00

                          *State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.5.20 **menu items and prices subject to change

                          STARTERS |

                          Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. 12.95

                          Calamari | Calamari in our slightly spicy breading, deep-fried and presented with our spicy aioli. 14.95

                          Grass-Fed Beef Sliders | Two sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 11.95

                          Steamer Clams | One-pound of Northwest steamers in white wine, garlic, and butter. Served with fresh Parmesan garlic bread. 18.95

                          Diablo Tenderloin Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with Parmesan garlic bread. 19.95

                          Seafood Fondue | Tiger shrimp, bay scallops, fresh Dungeness crab, and artichokes mixed with white and yellow Tillamook® Cheddar, Boursin, and cream cheeses. Served with local sourdough bread for dipping. 22.95

                          Seafood Cocktail | Dungeness Crab 17.95 | Shrimp 10.95 | Local Bay Shrimp 10.95 Served with cocktail sauce.

                          Deep-Fried Zucchini | Lightly breaded and fried to a golden brown. Served with Ranch. 7.95

                          Dungeness Crab and Shrimp Stuffed Avocado | Fresh Northwest Dungeness crab blended with local Newport Bay shrimp and our herb aioli in a fresh avocado half with a side of cocktail sauce. 18.95

                          Dungeness Crab Cakes | Two Dungeness crab cakes mixed with spices and herbs then pan-fried to a golden brown. Served with lemon-lime aioli. 22.95

                          Pearl Point Oyster Shooters | Six fresh Pearl Point (Netarts, Or) raw oyster shooters served with lemon and cocktail sauce. 12.25

                          STARTER SALADS |

                          Caesar Salad | Our version of the classic. 6.95

                          House Salad | Heart of romaine-iceberg hybrid, black olives, feta, carrot, cucumber, and tomato. With a fresh strawberry garnish. 6.95

                          Wedge Salad | Iceberg lettuce topped with smoked bacon, grape tomatoes, hard boiled eggs, and Blue cheese crumbles. Drizzled with house made Blue cheese dressing. 10.25

                          Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95

                          CHOWDER, CHILI AND SOUP |

                          Clam Chowder | Our New England-style Clam Chowder. Cup 5.95 | Bowl 7.95 | Bread Bowl 10.95

                          Prime Rib Chili | Topped with Tillamook® Cheddar and served with sour cream. Cup 7.95 | Bowl 10.95 | Bread Bowl 13.95

                          NON-ALCOHOLIC BEVERAGES |

                          Soft Drinks, Iced Tea or Lemonade 2.95
                          Thundermuck Coffee or Hot Tea 2.95
                          Bottled Root Beer or Ginger Ale 3.50
                          Milk (2% or non-fat) 3.25
                          Raspberry or Strawberry Lemonade 3.25
                          Milkshakes 5.95 | Smoothies 4.95

                          DESSERTS |

                          ON A PLATE |

                          Irish Cream Crème Brulee | 6.95

                          White Chocolate Cheesecake | 7.95

                          Sorbet | Ask your server about today’s flavor 4.95

                          SEAFOOD |

                          Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend, unless otherwise noted.

                          Wild Salmon | A 6-oz wild Northwest salmon fillet with your choice of olive oil and lemon. 30.95

                          Dungeness Crab Cakes | Two Dungeness crab cakes pan-fried to a golden brown. Presented with a side of lemon-lime aioli. 30.95

                          Flame-Broiled Halibut | A 6-ounce flame-broiled fillet of halibut with your choice of olive oil and lemon, pineapple-salsa, or blackened. 30.95

                          Georgie’s Pacific Seafood Sauté | Sautéed prawns, fresh clams, wild salmon, and Northwest cod topped with local bay shrimp and fresh Dungeness crab. 37.95

                          Halibut Fish & Chips | Tender Pacific halibut fillets dipped in local Depoe Bay Brewing ale batter and deep-fried to a golden brown. Presented with fries and tartar sauce. two 19.25 | three 23.25

                          Stuffed Salmon | A 6-oz wild fillet of salmon filled with a mixture of crab, shrimp, cream cheese, and fresh herbs then baked to perfection. Finished with a lemon-lime butter sauce. 34.95

                          Parmesan and Herb Encrusted Halibut | A 6-oz halibut fillet encrusted with Parmesan and herbs then baked to a golden brown. Topped with Alfredo sauce and local bay shrimp. 34.95

                          Halibut Tacos | Panko breaded or grilled halibut in soft corn tortillas tossed with green and red cabbage and salsa verde. Topped with mango salsa and served with a side of chipotle ranch. Not served with sides. two 19.25 | three 24.25

                          Deep-Fried Shrimp | Six shrimp dipped in Georgie’s “What the Hef?” ale batter and deep-fried. Presented with tartar and cocktail sauces. 20.95

                          Scampi Piccata | Shrimp sautéed in olive oil, garlic, capers, butter, lemon juice, lemon zest, and fresh herbs. 19.95

                          Yaquina Bay Oysters | Eight pan-fried breaded local oysters with tartar and cocktail sauces. 22.95

                          Razor Clams | Two tender razor clams lightly breaded with Japanese-style breadcrumbs. Presented with tartar sauce. 19.95

                          Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 13.95 | three 16.95

                          Blackened Ahi Tuna | A blackened Ahi steak seared RARE and topped with fresh pineapple-salsa. Served with fresh steamed vegetables and a sweet and spicy red curry cream sauce over Jasmine rice. 25.95

                          Fisherman Stew | Clams, Northwest cod, shrimp, wild salmon, calamari, Dungeness crab, Newport bay shrimp, fresh herbs, and white wine simmered in a zesty tomato broth. Served with Parmesan garlic bread. 34.95

                          SALADS |

                          Caesar Salad | Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.95 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

                          Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

                          Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

                          Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

                          Herb Encrusted Wild Salmon Salad | A 6-oz herb encrusted wild salmon fillet served on a bed of greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

                          PASTA |

                          All pasta dishes served with fresh locally baked Parmesan garlic bread.

                          Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed in a sweet and slightly spicy three-cheese cream sauce with fettuccine. 28.95

                          Fettuccine Alfredo | Tender fettuccine tossed with our three-cheese cream sauce. 15.95 | With grilled chicken breast 18.25 | with house smoked salmon 28.25 | with prawns (6) 24.25

                          VEGETARIAN & VEGAN |

                          Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

                          Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Presented with fresh Parmesan garlic bread. 14.95

                          Baked Portabella | Fresh baked Portabella with melted fresh Mozzarella and roasted tomato over garlic mashed potatoes with marinara and pesto. Served with fresh Parmesan garlic bread. 17.95

                          STEAKS* |

                          Our Northwest USDA steaks are cut to Georgie’s specifications and aged for a minimum of 28 days. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend.

                          Top Sirloin | 8-oz 24.95

                          New York Steak | 10-oz 34.25

                          Rib Eye | 12-oz 38.25

                          Flat Iron | 8-oz 24.95

                          Filet Mignon| 8-oz 40.95

                          Steak Accompaniments | Oscar Style (Dungeness Crabmeat, Béarnaise, Asparagus) 16 | 3 Sautéed Prawns 6 | Blue Cheese 3 | Demi-Glace 3 | Mushrooms 2 | Creole Hollandaise 2 | Sautéed Onions 2

                          Friday & Saturday Nights – Prime Rib* | Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 10-oz 34.25 | 12-oz 41.25

                          Georgie’s Grass-Fed Burger* |

                          100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef®. A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

                          Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
                          Add 2.00ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 Bacon

                          CHICKEN |

                          Parmesan Chicken Penne| Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 21.25

                          Balsamic Chicken with Caprese Salad | Grilled chicken breast served over greens with fresh Mozzarella, sliced tomatoes, and basil. Garnished with pesto and a balsamic reduction. 14.95

                          Herb and Cheese Stuffed Chicken Breast| Chicken breast breaded with fresh Parmesan and bread crumbs then stuffed with Mozzarella, Fontina, fresh basil, and spinach. Topped with a prosciutto and tomato cream sauce. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 22.95


                          FAQ

                          Sandals South Coast is located in Montego Bay, Jamaica

                          The least expensive suite is French Beachfront Luxury on the second floor of the French village, which is $241 per night. It has views of the coastline and a private balcony. The most expensive suite is the Over the Water Butler Suite at $1,130 per night. The elite butler service is only a portion of this once-in-a-lifetime luxurious experience. There are, of course, several categories of rooms that fall within a median price range. All prices listed are subject to change, depending on the date and availability.

                          The closest airport to Sandals South Coast is Sangster International Airport in Montego Bay. The Sandals desk will arrange your transport to Sandals South Coast.

                          The Sandals South Coast resort is approximately 64 kilometers from the airport the ride takes approximately 1 hour and a half.

                          Sandals Whitehouse European Village & Spa opened in February of 2005. After considerable renovations, it was renamed Sandals South Coast.

                          There are 360 rooms and suites along the 2-mile beach resort.

                          Sandals is for adult couples only. They do not need to be married.

                          Sandals Resort South Coast is casual during the day. Shorts and other beachwear should get you through most days. In the evenings, proper resort attire, such as a nice dress and a pair of slacks, will be required for most dining situations.


                          Beachside Banquets - Recipes

                          Everything spells Dream Wedding at our exclusive Maya Riviera resort: the vast, sugar-sand beach, the shimmering turquoise Caribbean, the rustling palms and mystical allure of the tropical jungle. Kick off your heels and walk the aisle barefoot along the sand between blue sky and blue ocean, then throw a rowdy beach reception by the bonfire. Or waltz as newlyweds in the opulent ballroom under curtains of twinkling lights and fragrant flowers.

                          A destination wedding here hits all the superlatives, whether your style is unabashedly romantic, understated modern or show-stopping extravagant. It’s also beautifully simple. You can retreat to your luxurious wedding night hideaway and honeymoon right here while your guests enjoy a quintessential Mexican Caribbean beach vacation.

                          The Cuisine

                          The resort’s award-winning kitchen is well-versed in large-scale banquets and intimate celebrations with personal flair and culinary artistry. Our experienced certified wedding specialists will collaborate closely with you to create a custom food and beverage program that fits your taste, style and format. Perhaps you’re envisioning cultured cocktails and hors d’oeuvres by the swimming pool at sunset, or a lively beachside reception, or a formal, five-course sit-down dinner and dancing in the ballroom. Our chefs source premium ingredients from the best local and regional purveyors, and can put together anything from a fresh-from-the-sea meal of succulent seafood to a traditional Mexican fiesta or farm-to-table locavore feast — all with inventive touches and inspired artistry.

                          The Ideal Venue

                          Picture a private ceremony on the lawn surrounded by mangrove forest or a wedding cabana right on the beach overlooking the Caribbean. Our truly extraordinary venues range from quiet and intimate to decadent and lavish. We can host your reception as an al fresco luncheon in the resort’s village plaza under sunny skies or a crystal-and-linen dinner at dusk by the glowing swimming pool, illuminated by white lanterns swaying in the ocean breeze. Or, marry inside Mayakoba’s traditional Mexican chapel and then continue the party out on the beach. Dream it, and we’ll make it happen.

                          Catholic weddings

                          If you have a Catholic ceremony in mind, you’ll love our traditional capilla (chapel). The intimate Mayakoba chapel at the resort’s El Pueblito village is a tranquil, spiritual space inspired by classic Mexican small-town iglesias (churches). A tasteful, understated blend of contemporary and classic, it’s ideal for weddings of up to 200 guests. Say your vows in the chapel, then stroll to the plaza just outside for a lively Mexican-style reception with festive décor, music and classic dishes.
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                          Jewish weddings

                          Celebrate your union under the beautiful chuppah, surrounded by tropical paradise. The jungle-garden feel of the La Isla Lawn makes for traditional Jewish ceremonies with an exotic twist. Toast your life together with an outdoor kosher banquet decked out in the latest contemporary décor or whimsical theme of your choosing. There’s plenty of room for music, singing and dancing on the spacious lawn, lit up like an enchanted secret garden for the happy occasion.
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                          Indian weddings

                          Our 240-acre private resort can accommodate all of your guests luxuriously in one gorgeous, oceanfront location. Host introduction mixers and receptions by the pool, in our sophisticated dining venues and on the white-sand beach. Then stage the ceremony either on the expansive La Isla Lawn, at the garden-rimmed adult’s pool, in one of our two elegant ballrooms or on the sand by the undulating waves. Begin with the groom’s Baraat on the grass, followed by the Sangeet, and rejoice your day of love with the whole family. Sit down to a special Hindian or Mehndi banquet menu with your favorite traditional recipes, presented in lavish, brilliant style.
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                          Days after AIG's $85bn rescue, insurer hosted banquets

                          The world's largest insurance company, AIG, spent $440,000 on a lavish corporate retreat at one of California's top beachside resorts a few days after accepting an $85bn emergency loan from the US government to stave off bankruptcy.

                          Details of the week-long getaway enraged legislators at a congressional hearing yesterday where AIG's former bosses were accused of spending taxpayers' money on pedicures, golf games and cocktails.

                          Crippled by losses on financial insurance companies, AIG was bailed out by US taxpayers on September 17 to avert a collapse which risked causing further failures.

                          The House oversight committee, which is investigating the company's problems, confronted AIG executives with an invoice from the St Regis resort in Monarch Beach, south of Los Angeles, detailing an eight-day company event which began five days after the rescue.

                          "Average Americans are suffering economically," said Henry Waxman, chairman of the committee. "They are losing their jobs, their homes and their health insurance. Yet less than one week after the taxpayers rescued AIG, company executives could be found wining and dining at one of the most exclusive resorts in the nation."

                          The bill shows that AIG spent $139,375 on rooms, $147,301 on "banquets", $23,380 on spa treatments and $6,939 on golf at an eight-day company event which began on September 22.

                          "US taxpayers will be, in effect, paying for this," said Elijah Cummings, another Democrat, who demanded to know who was responsible for the outlay. "I think that person ought to be fired."

                          Rates for the 325 rooms at the resort are typically upwards of $500 a night and the travel guide Fodor's gives the place a rave review, saying: "Exclusivity and indulgence carry the day here you can even have someone unpack for you."

                          AIG has defended the event, saying it was to entertain freelance insurance salesmen who sold life, health and accident policies for the group's US subsidiary.

                          But former chief executive Robert Willumstad, who stood down as a condition of the government's bail-out, conceded that the getaway "seems very inappropriate".

                          "If I had been aware of it, I would have prevented it from happening," he added.

                          Defending their conduct in AIG's final days, Willumstad and his British-born predecessor, Martin Sullivan, blamed the company's problems on accounting rules which required it to write off billions of dollars on mortgage-related securities.

                          Sullivan said these rules had "unintended consequences" in making AIG's books look worse than they actually were against the backdrop of a "financial tsunami".

                          Carolyn Maloney, a Democrat from New York, accused the two executives of blaming accountants for AIG's difficulties when in fact they had been "wrecking a great company" by gambling on obscure derivatives. "I think you should apologise to the American people for your mismanagement," she said.

                          "Looking back at my time as CEO, I don't believe AIG could have done anything differently," said Willumstad. "The market seizure was an unprecedented global catastrophe."


                          Q&A with Restaurateur Silvio Ursini

                          Epicurious: Tell us about some of your earliest food memories.

                          Silvio Ursini: I still have vivid memories of the pizzas that a local restaurant would bring in a wicker basket to our school during a mid-morning snack break. And of the little fried dough balls that shacks would serve in a paper cup along the promenade in Napoli. And of the pasta with fried zucchini and mint that we would eat in Nerano, a little cove near Positano, reachable only by boat.

                          Epi: What are some of the major food traditions and culinary influences in Campania?

                          SU: The two main ones are Neapolitan, which is decadent and royal, with influences from France and Spain. And the light, summery, and fresh cuisine of Sorrento, the Amalfi Coast, and Capri. Napoli has both the elaborate dishes that take a long time and numerous staff to prepare: the gatto and sartu (potato and rice pies) and the timballi (pasta pies), all meant to be splendidly decorated and served at banquets. Plus, there are fabulous desserts like baba, zeppole, or pastiera. On the coast and the islands, light dishes like linguine with vongole, caprese salad, acquapazza, fried anchovies and calamari, plus the lesser-known tortiera di alici (anchovy pie) and zucchini alla scapece (fried zucchini marinated in vinegar) are meant to be savored in beachside restaurants and on private villa terraces.

                          Epi: Which ingredients are most essential for creating authentic flavor?

                          SU: Tomatoes, mozzarella, basil, and pasta from the village of Gragnano are the four most essential ingredients in Campania. The queen of products is undoubtedly mozzarella di bufala campana. It can be made only in the area that goes from northern Lazio to southern Campania. The two major "schools" are the Aversana made in the Volturno River plains, which is firmer and more salty, and the Battipaglia made in the Sele River plains near Salerno, which is sweeter. It is best eaten fresh—if possible on the day it&aposs made. The leftover is used in many recipes, like eggplant Parmesan. I eat mozzarella di bufala almost every day it is the ultimate fresh flavor. Also essential are the remarkable lemons from Sorrento and the amazing wines�langhina, Greco di Tufo, Taurasi, and Fiano di Avellino—produced inland.


                          Watch the video: BMV Virtual Athletic Banquet 2019-2020 (January 2022).