Recipes, Margaritas, & Upcoming Events

Recipes, Margaritas, & Upcoming Events!

Kennett Baseball Final copy

Grill Gift Cert Sale Final copy


Get Figgy With It!  December Margarita of the Month!

Our Holiday Spiced Fig Margarita Will Get You in the Holiday Spirit!

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October Margarita of the Month –  Apple Cider!


September Margarita of the Month – Raspberry Peach!


Pico De Gallo

margarita grill fish tacos


1 Pound of Red Grapes Halved
½ C Minced Onion
1 Red Pepper Minced
1/4 C Chives
4 oz. Currants

1 t Cumin

Directions Combine all ingredients in a mixing bowl and serve away! 

Our favorite way to serve our Pico De Gallo is on our famous fish tacos!


Cherry Pepper Pesto RecipeCherry Pepper Pesto


8 C Cherry Peppers
1 C Toasted Almonds
1 T Garlic
2 Bunches Cilantro
2 t Kosher Salt

Directions: Stem and seed cherry peppers. Blend together all ingredients in food processor except olive oil. Pour olive oil slowly into the food processor while ingredients are mixing. Yield – ½ Gallon.


Tuna Tacos with Pickled Slaw & Wasabi Sour Cream

1 Hour | Easy

INGREDIENTS – (per person)

2 oz. of Sashimi Saku Tuna
1 oz. Cracked Black Pepper
2  6” Flour Tortillas
1 oz. Baby Arugula
2 oz. Roasted Tomatoes
1 c. Pickled Slaw (below)
Wasabi Sour Cream (below)

Pickled Slaw: 

1 Head of Red and Green Cabbage Thinly Sliced
1 Red Onion Thinly Sliced
1 Jalapeno Finely Diced
1 C White Balsamic Vinegar
T Dijon Mustard
2 T Natural Honey

Wasabi Sour Cream:

 1 Bunch Fresh Cilantro
¼ C Fresh Lime Juice
½ t smoked sea salt
2 C Sour Cream
T Wasabi Powder

Directions: Tuna

Roll tuna in cracked pepper, add olive oil to heated cast iron pan and lightly sear on all sides.  

Place arugula, roasted tomatoes, pickled slaw onto warm tortillas.  Slice seared tuna and place into tacos then drizzle with wasabi sour cream.

Directions: Pickled Slaw

Add vinegar, mustard, honey, and jalapeno into a food processor and blend well.  Toss mixture with cabbage and onion.  Refrigerate for at least 2 hours.  

Directions: Wasabi Sour Cream

Pulse together in food processor cilantro, lime juice, salt, and wasabi powder then add 1 cup sour cream and blend until creamy.  Pour into mixing bowl and whisk in remaining sour cream, add to tacos.