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Leo's Delicatessen Offers Daily Specials. Inquire by Visit Or Phone
Leo’s Delicatessen Leo’s Delicatessen is open the following offers daily hours to serve you. specials. Inquire Weekdays by visit or phone Monday - Thursday 11:00am - 7:00pm for today’s Friday 11:00am - 4:00pm selection. Traditional NY Weekends Saturday - Closed Delicatessen food Sunday - 11:00am-6:00pm served right here in Rochester, NY! Leo’s accepts cash and credit cards as forms of payment. 585/784-6825 Established 2008 Leo’s Deli is a service of the Jewish Home of Rochester 2021 Winton Road S. Rochester, NY 14618 585/784-6825 Soups Signature Sandwiches Traditional Favorites Leo’s Delicatessen uses only the freshest Delicatessen specialties offered every day at Leo’s. Choose from the following traditional ingredients when preparing their soups. Sandwiches are served with kosher dill pickle, and choice delicatessen favorites. Each day we offer a specialty ‘Soup of of cole slaw, macaroni or potato salad. the Day’. Be sure to ask us for today’s Knish $3.50 A classic deli favorite. special! Hot Corned Beef $10.95 A Jewish Home favorite! Corned Beef, tender and piled Latkes $3.50 Soup of the Day $2.75 cup high, served on Rye bread. Served with apple sauce and tofutti $3.50 bowl A delicious homemade soup sour cream. $8.75 quart $10.95 prepared fresh daily. Hot Pastrami Supremely delicious beef pastrami. Stuffed Cabbage $5.95 Matzo Ball Soup $2.75 cup Ground beef and rice cooked in $3.50 bowl Just like mom makes! cabbage leaves and served with a tangy $8.75 quart Traditional Deli Sandwiches tomato sauce. -
Russian Restaurant & Vodka Lounge M O SC O W
Moscow on the hill Russian Restaurant & Vodka Lounge Appetizers Russian meals always start with zakuski. Even in the most modest households there is some simple dish, if only a her- ring, to go with a glass of vodka. Zakuski become more elaborate and lavish according of to the wealth of each family. Appetizer Tasting Platter (served with bread basket) 19.95 Chef’s selection of appetizers. Today’s selection is presented on our Specials menu Russian Herring 7.95 Chilled Beet Soup Svekolnick 4.95 Cured herring filet, onion, olives, pickled beets,baby potatoes, Beets broth, lemon juice, chopped cucumber, hardboiled egg, dill, cold-pressed sunflower oil green onion, dill, sour cream Blini with Chicken 7.95 Borscht 4.95 Two crepes stuffed with braised Wild Acres chicken, served Classic Russian beet, cabbage and potato soup garnished with with sour cream sour cream and fresh dill Blini with Caviar 9.95 Piroshki (Beef and Cabbage) 7.95 Salmon roe rolled in crepe with dill, scallions, sour cream Two filled pastries, dill-sour cream sauce Duck “Faux” Gras Pate 5.95 Assorted Pickled Vegetables 4.95 Wild Acres farm duck liver pate, fruit chutney, toasts Seasonal variety of house pickled vegetables Lamb Cheboureki 7.95 Russian Garden Salad 6.95 Ground lamb-stuffed pastries puffed in hot oil, Tomato, cucumber, bell pepper, sweet onion, lettuce tossed with served with tomato-garlic relish cold-pressed sunflower oil vinaigrette, green onion & fresh dill Escargot 9.95 Side Salad 5.95 White wine garlic butter sauce and sprinkled with cheese Mixed greens, -
High Holiday Menu
B A G E L O R D E R F O R M NAME: ____________________________________________ PICK-UP DATE: _____________________________ QTY: ____________________ SLICED: YES/NO PHONE NUMBER: _____________________________________ PICK-UP TIME: ___________________________ BAGELS PLAIN: __________ MULTIGRAIN: __________ GARLIC: __________ SESAME: _________ EGG: __________ ONION: __________ POPPY: __________ SALT: __________ RYE: __________ EVERYTHING: __________ PUMPERNICKEL: __________ EGG ONION: __________ CINN RAISIN: __________ EGG EVERYTHING: __________ WHOLE WHEAT: __________ WW EVERYTHING: __________ BIALY: __________ RAINBOW: __________ FLAGELS PLAIN: __________ MULTIGRAIN: __________ GARLIC: __________ SESAME: _________ EGG: __________ ONION: __________ POPPY: __________ SALT: __________ RYE: __________ R O S H H A S H A N A H EVERYTHING: __________ PUMPERNICKEL: __________ EGG ONION: __________ & Y O M K I P P U R CINN RAISIN: __________ EGG EVERYTHING: __________ WHOLE WHEAT: __________ M E N U WW EVERYTHING: __________ BIALY: __________ RAINBOW: __________ MINI BAGELS PLAIN: __________ POPPY: __________ SESAME: __________ EVERYTHING: _________ RAINBOW: _________ GLUTEN FREE BAGELS & MUFFINS AVAILABLE CUSTOM PLATTERS AVAILABLE UPON REQUEST 1 0 7 5 O L D C O U N T R Y R O A D W I S H I N G Y O U A H A P P Y & W E S T B U R Y , N Y 1 1 5 9 0 T : 5 1 6 - 3 3 8 - 4 9 9 4 F : 5 1 6 - 2 8 0 - 5 8 6 1 H E A L T H Y N E W Y E A R ! W W W . B A G E L S H O P O N L I N E . -
Classics : Alwaysavailable Starters
CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request. -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
Demorest's Family Magazine. August 1881. Vol. 17, No. 8
NO. CXCIX. AUGUST, 1881. VOL. XVII. NO. 8. BY ELLA WHEELER ELEN and Sara Rivera, the village “ Oh, of course,” Helen replied a little I The father was a little more difficult to ■ merchant's daughters at Berryville, abashed; “ I knew that of course, but it seems reconcile. sat out on the pleasant veranda I too bad to be tied down to this little town all “ I meant you and your mother should both I one mild May afternoon. your life when there are so many larger places. | go away this summer,” he said. “ Helen was H Or rather Sara sat in a little But then you have always been here, and 1 gone half the winter, and I thought it but fair rocker, sewing. She was making a dress for | don't suppose it seems to you as it does to me. that she should stay at home and let you go her baby brother. And Helen lounged in the I I know I am spoiled for a quiet life, and I j now.” hammock with a novel. must go to the sea-shore. Badie, try and make “ Mother can go all the same,” Sara re Suddenly Helen closed her book, and spoke. papa see that a great deal depends upon it! 1 sponded. * * She could not go before the last “ Sadie dear,” she began. “ I want you to shall meet so many people, you know—my of July any way. And I do not care at all tease papa to let me go to the sea-sliore with kind of people who will all be of social benefit about a change. -
Delicatessen Catering
PARTY SLOPPY JOES 12 Serves 6 to 7 peop ...............................le ... 22 – 24 pieces per tray 14 Serves 9 to 10 peop ...............................le . 36. – 38 pieces per tray 12" Party Joes 12" Salad Party Joe Ham .................................................... 40.00 Tuna .................................................... 45.00 Turkey ................................................. 41.00 Egg Salad ............................................. 39.00 TRIO .................................................... 42.00 Chicken Salad ..................................... 42.00 Corned Beef ........................................ 43.00 Pastrami .............................................. 43.00 Individual Sandwiches Roast Beef ........................................... 43.00 per sandwich Grilled Chicken and 14" Party Joes Roasted Peppers ............................ $9.95 Eggplant, Fresh Mozzarella, Ham .................................................... 50.00 Roasted Peppers .............................. 9.95 Turkey ................................................. 51.00 Grilled Vegetables ................................. 9.95 Roast Beef ........................................... 53.00 Sloppy Joes ......................................... 10.00 Open 7 Salad s TRIO ................................................... 52.00 Days Cold Cut s Corned Beef ........................................ 53.00 in quarters on rye, wraps or roll A Sloppy Jo e .................. 9.50 Week Sandwiche s Tea Sandwiches Consists of Tuna, Egg -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
S&S Restaurant
S&S Restaurant - Dine In Brunch Menu Inman Square, 1334 Cambridge Street, Cambridge, MA 02139 Phone 617-354-0777 “A great find since 1919” Cocktails Deli Specialties Bloody Mary Hot and spicy San Pellegrino Sparkling Water 2.95 Nova Scotia Lox Egg wedges, lettuce, Mimosa Champagne and freshly Hot Chocolate 2.95 tomato, cucumber, red onion, bagel and squeezed orange juice cream cheese 15.95 Strawberry Mimosa Champagne & strawberries Brunch from the Grill Smoked Whitefish Center cut, egg wedges, lettuce, tomato, cucumber, red Champagne, rum and peaches Served with warm syrup. *Gluten-free bread available Peach Bellini onion, bagel & cream cheese 18.95 Parisian French Toast Filled with brie and fig Pomegranate Sparkler Sour cream or applesauce and Champagne and Cointreau preserves, Canadian bacon & fresh fruit 14.95 Cheese Blintzes fresh fruit 14.95 Bavarian French Toast Filled with cream cheese Cheese with blueberries glass / bottle and strawberry jam, bacon & fresh fruit 14.95 Blueberry Blintzes Champagne & sour cream or applesauce & fresh fruit 14.95 Lemon Pound Cake French Toast Canadian Brut A bowl of France 10.95 /59.95 bacon and fresh fruit 14.95 Matzo Ball Soup Veuve Clicquot, Grandma’s favorite 7.95 Croissant French Toast Cinnamon and sugar, Domaine Chandon California 33.95 bacon or sausage and fresh fruit 14.95 Potato Pancakes Three large pancakes, sour William Wycliff California 8.95 /22.95 cream or applesauce and fresh fruit 14.95 Rustic Raisin and Peacan French Toast* Prosecco Cinnamon and sugar, bacon or sausage and La Marca Italy 9.95 /28.95 fresh fruit 14.95 Bagels and Breads Choose from egg, everything, marble, onion, plain, Blueberry Pancakes Pancakes with native Fruits and Juices blueberries, bacon or sausage & fresh fruit 14.95 poppy seed, raisin, sesame seed, or gluten-free. -
On the Lighter Side Griddle Cakes & Things House Specialties on the Side
On the Lighter Side The Dieter’s Special - half grapefruit, cold cereal with milk, wheat toast, coffee or tea………………………………….9.50 Fresh Fruit - fresh seasonal fruit cup……………………………………………………………………………………………………………………………..8.25 Cold Cereal with Milk……………………………5.75 With strawberries or banana…………………………………………………………6.75 Oatmeal ...................................................5.75 With fruit ......................................................................................... .6.75 Griddle Cakes & Things Pancakes - light, fluffy, and golden.......... 7.25 With berries. .................................................................................... 8.25 Cheese Blintzes - three crepes with ricotta, cream, and cottage cheese, served with blueberry sauce and sour cream ...... .8.25 French Toast - two slices of Texas toast fried in cinnamon butter ....................................................................................... 7.25 Belgian Waffle .............................8.25 With one topping (blueberry, apple, cherry, strawberry, or banana) ............... 9.25 Breakfast Sandwich - made to your order - one egg, cheese, choice of meat on your choice of toast ............................... 8.25 Cream Chipped Beef on Toast - The classic comfort food for breakfast, served on your choice of toast ........................... 7.25 Omelets Served with home-fried potatoes, toast, and coffee or tea Egg Whites available upon request Plain …9.25 Cheese …9.75 Ham and cheese …10.25 Bacon and Cheese …10.50 Western - ham, pepper, onion............................................................................................................................................ -
DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140
DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: Build Your Own Sandwich $7.99 Build Your Own Hot Sandwich $8.99 Fillings - choose up to 2 to equal ¼ lb. □ Roast Beef □ Turkey ________________ □ Tuna Salad □ Corned Beef □ Chicken _______________ □ Chicken Salad_________ □ Pastrami □ Ham __________________ □ Egg Salad □ Salami _____________ □ Mortadella □ PB&J ($2.99) □ Coppa □ Bologna _______________ □ Other________________ Cheeses - choose 1 □ Swiss □ Cheddar □ American □ Meunster □ Havarti □ Jack □ Pepper Jack □ Provolone □ Cream Cheese □ Brie □ Other________ □ _____________ Breads □ Sweet French Roll □ Dutch Crunch □ Wheat Roll □ Rye (L/D/M) □ Sourdough French Roll □ Sliced White □ Sliced Wheat □ 9–Grain □ Ciabatta Roll □ Sliced Sourdough □ Multigrain Wrap □ Focaccia Spreads Basics Goodies Extras $3. ea. □ Oil □ All □ Bacon (5 slices) □ Extra Meat (2 oz.) □ Vinegar □ Lettuce □ Cucumber □ Extra Cheese □ Mayonnaise □ Tomato □ Roasted Red Pepper □ Imported Prosciutto □ Yellow Mustard □ Onion □ Jalapeño □ Fra’mani Salame □ Honey Mustard □ Pickle □ Walnuts □ Double Bacon □ Stone Gnd. Mustard □ Peppers □ Sunflower Seeds □ Other___________ □ Dijon Mustard □ Sprouts □ Avocado □ _______________ □ “BIYN” Mustard □ Horseradish Sauce □ Pesto □ Hummus Voted the best sandwich in Lamorinda □ Olive Tapenade by the Patch reader’s choice poll. □ Cranberry Thank You! DIABLO FOODS • 3615 MT. DIABLO BOULEVARD • LAFAYETTE, CA 94549 • 925-283-0737 DIABLO FOODS DELICATESSEN Your Phone: DELI FAX 925.283.2140 Your Name: P/U Time: Special Instructions: SPECIALTY COLD SANDWICHES $7.99 □ CRANBERRY FOOL -Smoked turkey, Brie and Cranberry Sauce, on a sourdough French roll. □ ITALIAN COMBO -Coppa, Danish ham, Mortadella, salame, provolone, lettuce, tomato, onions, pepperoncini, oil and vinegar, served on a sourdough French Roll. □ ITALIANO AMORE -Fresh Mozzarella, basil, roasted tomatoes, onion, oil and vinegar, on a sour baguette. -
Nine Food Essentials Found in Meat
MEAT NUTRITION • BUYING * COOKING Nine Food Essentials found in Meat 1. Protein — builds and repairs body tissues. 2. Iron—prevents anemia. 3. Copper—helps body use iron. 4. Phosphorus — builds strong bones and teeth; regulates the body; needed for body tissues. 5. Fat — produces heat and en- ergy; carries certain important vitamins. 6. Vitamin A—promotes growth; increases body resistance. 7. Vitamin B Complex (Thiamin) — stimulates appetite; pro- motes growth'; prevents and cures beriberi; is necessary for utilization'of carbohydrate. 8. Vitamin B Complex (Ribo- flavin) — promotes growth; protects against certain ner- vous disorders and liver disturbances. 9. Vitamin B Complex (Nico- tinic Acid) — prevents and cures pellagra. Published by NATIONAL LIVE STOCK AND MEAT BOARD •10? South Dearborn Street CHICAGO. ILLINOIS These Charts Will Help You in the Selection and Preparation of Meat BEEF CHART PORK CHART LAMB CHART VEAL CHART FIRST SELECT YOUR MEAT CUT, THEN OTHER FOODS — BALANCED MEALS BUILD HEALTH MENUS WITH BEEF MENUS WITH PORK MENUS WITH LAMB MENUS WITH VEAL • ROAST BEEF *»->* Escalloped Potatoes, Julienne Carrots, Apple and ROAST PORK Baked Potatoes, Escalloped Tomatoes, Baked © LEG OF LAMB Brown Potatoes, Green Beans, Orange and Mint © VEAL ROAST *«•-> Mashed Potatoes, Green Beans, Stuffed Tomato Celery Salad, Cherry Pie. Apple in Gelatine, Pineapple Sherbet and Cookies. Salad, Cocoanut Custard Pie. Salad, Apple Pie. © POT-ROAST Browned Potatoes, Green Beans, Mexican Slaw, © BAKED HAM Candied Sweet Potatoes, Green Beans, Pineapple © BROILED CHOPS Shoestring Potatoes, Peas, Combination Salad, • CHOPS OR STEAK Riced Potatoes, Broccoli, Apple and Celery Fresh Fruit. and Celery Salad, Lemon Pie. Devil's Food Cake.