Blue Parrot Menu In

Total Page:16

File Type:pdf, Size:1020Kb

Blue Parrot Menu In The Blue Parrot uses only the highest quality ingredients, including locally caught seafood. BURGERS BLUE PARROT CLASSICS All meals are prepared to order, so sit back and relax... & we hope you enjoy your visit! SANDWICHES The World Famous Served on a toasted bun with lettuce and BLUE PARROT SEAFOOD PLATTER tomato with potato chips, French fries or Seafood city, baby! A heaping platter of Grouper, Shrimp, Oysters, coleslaw. Sea Scallops and a Crab Cake. Your choice of fried, grilled, blackened or SUBSTITUTE GOLDEN FRIED ONION RINGS - 1.99 broiled - 31.99 ADD APPLEWOOD SMOKED BACON - 1.99 STARTERS OUR FAMOUS CHEESEBURGER IN STUFFED GROUPER SEAFOOD MARGUARITE Dozen - 13.99 Half Dozen - 7.99 “PARROTDISE” Fresh grouper baked with jumbo Fresh grouper, shrimp, scallops PEEL & EAT SHRIMP Fresh Angus burger with your choice of lump crabmeat stuffing - 29.99 and crab meat. Covered with a light seafood cream sauce, A half pound of local shrimp seasoned and Dozen - 16.99 Half Dozen - 9.99 American, Swiss or cheddar cheese - 10.99 sprinkled with cheddar cheese steamed to order - 10.99 GROUPER OLD SCHOOL and baked to a golden brown Fresh Grouper lightly breaded and seafood delight! - 28.99 WINGS sautéed, add a squeeze of lemon and CALAMARI Created for the serious cheeseburger lover. Jumbo wings fried and tossed with Texas Pete enjoy fish the way we eat it! - 27.99 Tender rings lightly fried and served with marinara - 9.99 A double patty monster! - 14.99 wing sauce or Kikkoman Teriyaki. SEAFOOD COMBINATION Celery sticks, ranch or bleu cheese - 11.99 IMPERIAL Your choice of two: Tuna, Sea FRESH GROUPER SANDWICH Fresh grouper or mahi dusted with flour, Scallops, Shrimp, Stuffed Yellowfin tuna smoked over oak and pecan wood. Our most popular sandwich! Your choice of Shrimp, Grouper, Crab Cake, JALAPEÑO POPPERS grilled, blackened or golden fried - 17.99 sautéed and topped with crabmeat, A Blue Parrot favorite! - 10.99 asparagus and our lemon tarragon cream Snow Crab, Soft Shell Crab or Jalapeños stuffed with cheddar cheese. Served with Fried Oysters. Fried, grilled, chili thai or ranch dressing for dipping - 9.99 FRESH MAHI SANDWICH sauce. Grouper - 29.99 Mahi - 24.99 An island favorite. Grilled or blackened - blackened or broiled - 28.99 BAHAMIAN CONCH FRITTERS 14.99 Authentic Harbor Island fritters loaded with conch. Served with chili thai or ranch - 10.99 A large basket of golden French fries topped with FRESH FISH TACOS Two soft tortillas filled with your choice of fish, FRESH FISH real bacon bits and melted cheddar cheese. fried or grilled, with lettuce, onion, salsa and Served with ranch dipping sauce - 8.99 CHEESE BITES Real Wisconsin cheese lightly fried served with marinara Blue Parrot taco sauce. Best tacos north of the Try any of the fish selections with: Lemon Tarragon Cream Sauce - 1.99 sauce - 8.99 border! With Grouper - 17.99 With Mahi - 14.99 BASKET OF HOMEMADE SHRIMP TACOS FRESH LOCAL FRESH MAHI FRESH CORN MEAL HUSHPUPPIES COCKTAIL CLAWS Two soft tortillas filled with fried shrimp, GROUPER Mild, firm, white fillet YELLOWFIN Fresh local blue crab claws breaded and Goes great with everything! - 5.99 lettuce, onion, salsa and Blue Parrot The Florida favorite! served broiled, TUNA deep fried to perfection - 15.99 taco sauce. These are the bomb! - 13.99 Prepared how you like it: grilled, blackened Center cut tuna broiled, grilled, blackened or or fried - 20.99 steak, grilled or EDAMAME CRAB CAKE SANDWICH Fresh cut Spanish onions lightly breaded fried - 27.99 blackened - 21.99 A basket full steamed to order and served with Large crab cake loaded with jumbo lump and piled high - 8.99 soy sauce - 6.99 crabmeat - 16.99 LARGE BASKET OF CRISP GOLDEN FRIES - 4.99 SHELLFISH CUP OF HOMEMADE COLESLAW - 1.99 New Orleans Style GULF SHRIMP DEEP SEA SCALLOPS PO BOYS Wild caught shrimp, fresh and full of From the icy cold depths, these Served on a baguette piled high with flavor! The real deal! Great fried, jumbo scallops melt in your mouth. SOUPS & SALADS your choice of: grilled, broiled or blackened - 19.99 Prepared fried, grilled, blackened or DRESSINGS FRIED BAY SCALLOPS - 13.99 broiled - 26.99 Red Wine Vinaigrette, Thousand Island, Ranch, Bleu Cheese, Honey Mustard FRIED POPCORN SHRIMP - 13.99 STUFFED GULF SHRIMP Baked with our delicious jumbo lump SOFT SHELL CRABS LOBSTER BISQUE WITH FRESH CRAB SEAFOOD GUMBO FRIED OYSTERS - 16.99 crabmeat stuffing - 26.99 Two lightly fried, local jumbo soft shell Smooth creamy bisque with crabmeat. New Orleans style gumbo with rice. crabs. A blue crab lover’s delight! - 29.99 Bowl - 9.99 Cup - 6.99 Bowl - 9.99 Cup - 6.99 FRIED SOFT SHELL CRAB - 16.99 FRESH FRIED OYSTERS Hand shucked and lightly breaded. SNOW CRAB LARGE GARDEN SALAD Deep fried to oyster perfection! - 27.99 Over 1 lb. of succulent snow crab This salad has it all! Cherry tomatoes, cucumbers, green peppers, raisins, walnuts, mandarin oranges atop steamed to order and served with a bed of crisp lettuce - 10.99 Blue Parrot CRAB CAKES drawn butter - 34.99 Two handmade jumbo lump crab cakes. Enhance your salad with MAHI - 7.99 • TUNA - 8.99 • SHRIMP - 8.99 • GROUPER - 10.99 • CHICKEN - 6.99 SIGNATURE Sautéed or fried golden brown - 26.99 SANDWICHES BLACKENED TUNA BLT Fresh yellowfin tuna steak and applewood FROM THE LAND LUNCH SPECIALS smoked bacon - 15.99 AVAILABLE 11 AM TO 4 PM MAHI REUBEN 12 OZ. NEW YORK STRIP CHARGRILLED Hand cut New York strip steak Fried and served with hush puppies and your choice of golden fries, potato chips, or homemade coleslaw. Bronzed fillet of mahi with Swiss cheese, HAWAIIAN CHICKEN sauerkraut and Thousand Island dressing on grilled to perfection - 27.99 Two boneless chicken breasts toasted marble rye - 16.99 basted with teriyaki sauce POPCORN SHRIMP BASKET - 12.99 FRESH CHICKEN TENDERS and grilled with GRILLED CHICKEN CLUB Golden fried chicken tenderloins hand pineapple garnish - 16.99 OYSTER BASKET - 15.99 Grilled chicken breast with applewood breaded and served wih our homemade smoked bacon, American cheese and honey mustard sauce - 16.99 ranch dressing - 15.99 BAY SCALLOP BASKET - 12.99 All above dinners are served with your choice of two: a garden salad, vegetable medley, FRIED GROUPER FINGER BASKET - 15.99 coleslaw, baked potato, cheese grits, French fries or rice. ADD TO YOUR DINNER ENTREE: SHRIMP - 8.99 • SEA SCALLOPS - 9.99 • SNOW CRAB CLUSTER - 13.99 CHICKEN FINGER BASKET - 9.99.
Recommended publications
  • Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals
    RAN Appetizer Kuzu Tofu, Crab Meat, Field Caviar and Chrysanthemum Petals with Dashi Jelly Salmon Seasoned with Kelp, Cucumber, Salmon Roe Boiled and Seasoned Chinese Cabbage, Chrysanthemum Leaves and Mushroom Soup Soy Milk Skin Dumpling, Whale, Naruto Wakame Brown Seaweed Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Splendid Alfonsino Seasoned with Shichimi Peppers Vinegared Vegetables Organic Beef Fillet with Vegetables Japanese Sauce and Whole-grain Mustard Fried Dish Assorted Tempura Braised Dish Simmered Turnip, Fried and Simmered Taro, Maitake Mushroom, Carrot Green with Yoshino Miso Rice Dish Nigiri Sushi and Rolled Sushi with Miso Soup (To be upgraded with additional charge of 1,500yen) Dessert Assorted Seasonal Dessert with Wine Jelly ¥11,000 The menu may change without prior notice. We use domestic rice. Please notify us in advance if you have any allergy to specific food items such as gluten or lactose. 13% service charge and consumption tax will be added to your bill. MIYABI Appetizer Grilled Anago Conger, Cucumber, Maitake Mushroom Radish with Ponzu Jelly Steamed Dish Mini Egg Custard: Crab Meat, Soy Milk Skin, Lily Bulb and Starchy Dashi Sauce Sashimi A Selection of Seasonal Sashimi (Change 3 kinds of sashimi to 5 kinds, additional charge of 1,500yen) Broiled Dish Broiled Black Cod Seasoned in Saikyo Miso Paste Roasted Chestnuts, Ginkgo Nuts, Boiled and Seasoned Vegetable with Bonito Flakes Turnip Fermented Sushi with Salmon Main Dish Fried White Fish, Taro, Wild Rice Stem, Leek and Ginger with Starchy Sauce or Assorted Tempura with Grated Radish, Ginger and Andes Salt Hot Dish Taro Dumpling Rice Dish Rice Cooked with White Maitake Mushroom or Steamed Rice Miso Soup and Japanese Pickles Dessert Assorted Seasonal Fruits with Jelly ¥8,000 The menu may change without prior notice.
    [Show full text]
  • Honoring the Family Meal Helping Families Be Healthier and Happier with Quick, Easy Seafood Meals
    Honoring the Family Meal Helping families be healthier and happier with quick, easy seafood meals OCTOBER IS NATIONAL SEAFOOD MONTH Seafood Nutrition Partnership is here to inspire Americans to enjoy seafood at least twice a week by showing how buying and Fun ways to preparing seafood is simple and delicious! USE THIS TOOLKIT For National Seafood Month in October, we are bringing the This toolkit is designed to inspire and focus back to family. demonstrate how you can implement National Seafood Month this October. Magic happens during family mealtime when children and parents Within the theme, several messaging tracks gather around the table and engage each other in conversation. Family meals eaten at home have been proven to benefit the will be promoted to speak to different health and wellness of children and adolescents, to fight obesity consumers. Please utilize the turnkey and substance abuse, and to make families stronger—creating a resources and messaging, or work with us to positive impact on our communities and our nation as a whole. customize it for your audiences. Join us as we work collaboratively with health partners, ▶ Quick, Easy Weeknight Meals seafood companies, retailers and dietitians from across the Many fish dishes cook in 15 minutes or less country to bring families back to the table. ▶ Fun Ways to Engage Seafood Nutrition Partnership is partnering with the Food Little Seafoodies Marketing Institute Foundation to emphasize the importance of Get kids cooking in the kitchen family meals, expanding National Family Meals Month throughout the year and into a true movement — the Family Meals Movement.
    [Show full text]
  • HEAT INACTIVATION of THIAMINASE in WHOLE FISH by R
    August 1966 COMMERCIAL FISHERIES REVIEW 11 HEAT INACTIVATION OF THIAMINASE IN WHOLE FISH By R. H. Gnaedinger and R. A. Krzeczkowskil,c ABSTRACT The time required at various temperatures to inactivate all of the thiam inase in several species of whole fish was studied. Some effects of pH and enzyme concentra ­ tion on the time-temperature inactivation were also determined. Whole raw fish were ground! sealed in spec~ally-constructed m etal cans, heated a t various tempera ­ tures .for. varIOUS length.s <;>f tune! and analyzed for residual thiaminase a ct ivity. Re ­ sul~ md.lcate that a m~un .um tune -tempe.rature of 5 minutes a t 1800 F. is required t<;> mac.tlvate all the .thl~mma s e of who.le hsh. Enzyme concentrations, pH, a nd pos­ slbly 011 c ontent of flsh mfluence the tune required to destroy thiaminase. INTRODUCTION The heating conditions employed b y commercial mink-food producers and mink ranchers ;0 destroy thiaminase in whole fish are empiri cal. The conditions are not based on predeter­ nined time-temperature relations for the thermal inactivation of this antimetabolite. A com­ mon practice, for example, is to cook the fish at 1800 -2000 F. for 15 minutes (Bor gstrom 1962). Most of the specific data available on the time -temperature r e la tion is found in various research publications dealing with the occurrence of thiamina s e in fish , or with studies on the chemistry of the enzyme. Deutsch and Hasler (1943) used 15 m i nutes at 100 0 C .
    [Show full text]
  • Florida Spiny Lobster Glazing Florida Lobster
    Seafood Safe Handling Tips Florida Spiny Lobster Glazing Florida Lobster Spiny lobster (Panulirus argus) is a crustacean related Frozen lobster is “glazed” with a thin coat of ice Purchase seafood last and keep it cold during the to crabs, shrimp, crayfish and the Spanish lobster. and packaged in plastic to protect the meat from trip home. Spiny lobster has numerous spines on the body, two dehydration and freezer burn. The net weight listed Keep raw and cooked seafood separate to prevent large hooked horns over the eyes, a pair of long, jointed on the packaging must be the “unglazed” weight of the bacterial cross-contamination. antennae and five pairs of walking legs but no claws. product. For weighing purposes, the product should The shell on the body and tail has mottled coloring of After handling raw seafood, thoroughly wash knives, be rinsed only long enough to remove the glaze. If the yellow, brown, orange and blue markings but it turns a cutting surfaces, sponges and hands with hot soapy glaze is excessive and you are charged lobster price for bright red-orange when the lobster is cooked. Florida water. excess ice, it is mislabeled. spiny lobster is commercially harvested off the southern tip of Florida and the Florida Keys. It is Mislabeling seafood is illegal. If you believe a seafood Buying and Storing Tips caught live using special traps set at depths of 6 to 300 product purchased from a seafood retail store or feet. Its diet consists of clams, snails, seaweed and small supermarket seafood counter is mislabeled, please Live lobster should have some leg movement marine organisms.
    [Show full text]
  • Clean &Unclean Meats
    Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews
    [Show full text]
  • FDA: "Glowing" Seafood?
    FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).
    [Show full text]
  • High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer Pagurus)
    foods Article High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus) Federico Lian 1,2,* , Enrico De Conto 3, Vincenzo Del Grippo 1, Sabine M. Harrison 1 , John Fagan 4, James G. Lyng 1 and Nigel P. Brunton 1 1 UCD School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; [email protected] (V.D.G.); [email protected] (S.M.H.); [email protected] (J.G.L.); [email protected] (N.P.B.) 2 Nofima AS, Muninbakken 9-13, Breivika, P.O. Box 6122, NO-9291 Tromsø, Norway 3 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, I-33100 Udine, Italy; [email protected] 4 Irish Sea Fisheries Board (Bord Iascaigh Mhara, BIM), Dún Laoghaire, A96 E5A0 Co. Dublin, Ireland; [email protected] * Correspondence: Federico.Lian@nofima.no; Tel.: +47-77629078 Abstract: High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min) or cooked (92 ◦C/15 min) chelipeds (i.e., the limb bearing the claw), before and after a thermal in-pack pasteurization (F 10 = 10). Satisfactory meat detachment from the shell 90 was achieved due to HPP-induced cold protein denaturation. Compared to cooked or cooked– Citation: Lian, F.; De Conto, E.; pasteurized counterparts, pressurized claws showed significantly higher yield (p < 0.05), which was Del Grippo, V.; Harrison, S.M.; Fagan, possibly related to higher intra-myofibrillar water as evidenced by relaxometry data, together with J.; Lyng, J.G.; Brunton, N.P.
    [Show full text]
  • Travel to Peru with Chef Mawa Mcqueen&Apos;S
    COOKING WITH THE QUEEN “A COMMUNITY THAT COOKS TOGETHER, STAYS TOGETHER” TRAVELING TO PERU WITH THE QUEEN CHEF MAWA MENU PERUVIAN STYLE FISH OR SHRIMP CEVICHE LOMO SALTADO TRADITIONAL PERUVIAN COCKTAIL “PISCO SOUR” ZOOM IN HERE WWW.MAWASKITCHEN.COM FRIDAY, JUNE 19TH – 5:30 PM MDT CHEF MAWA MCQUEEN Sponsored by ONE SNOWMASS PENTHOUSE – INSPIRATO SILVERPEAK HOLDINGS LARSEN LIMITED WWW.MAWASKITCHEN.COM | WWW.ALLINSNOWMASS.COM 1 INSTAGRAM @MAWASKITCHEN | #ZOOMCOOKINGWITHMAWA PERUVIAN STYLE FISH OR SHRIMP CEVICHE A Latin American favorite! A slight variation on the more commonly known ceviche normally prepared with a white fish such as tilapia. This recipe is prepared with shrimp and served with corn and sweet potatoes. The flavor will amaze you; the "cooking" time will more than impress you. This is the best Ceviche de Camaran recipes I've tried and it is very healthy. Course Appetizer Cuisine Latin America Prep Time 30 minutes Cook Time Total Time 30 minutes Servings: 6 Ingredients • 1.5 lbs shrimp or white fresh fish • 1 spring celery • Teaspoon garlic past • Teaspoon ginger past • 3 Tbsp cilantro chopped • 8 limes fresh squeezed juice or enough to cover the seafood • 1 tsp Kosher salt • 1 jalapeno or habanero seeded, cored and diced small • 1 medium red onion finely chopped (fine julienne) • 1 corn Boiled optional • Cooked (boiled) sweet potatoes optional We will make lèche tigre or tiger milk! Instructions 1. Peel and devein shrimp or fish and cut into small pieces (about 1/2" 2. Place in a shallow glass or ceramic container add salt stir 3. put all ingredients on top.
    [Show full text]
  • Spiny Lobster Amendment 4
    AMENDMENT 4 TO THE FISHERY MANAGEMENT PLAN FOR SPINY LOBSTER IN THE GULF OF MEXICO AND SOUTH ATLANTIC INCLUDING THE REGULATORY IMPACT REVIEW AND ENVIRONMENTAL ASSESSMENT prepared by the South Atlantic and Gulf of Mexico Fishery Management Councils SEPTEMBER 1994 Financial assistance for producing this Amendment was provided by grant funds from the National Marine Fisheries Service, National Oceanic and Atmospheric Administration, under Public Law 94-265, the Magnuson Fishery Conservation and Management Act. TABLE OF CONTENTS PAGE LIST OF ACTIONS IN SPINY LOBSTER AMENDMENT 4 ........................................... i REGULATORY IMPACT REVIEW FOR SPINY LOBSTER AMENDMENT 4 ..................... ii 1.0 PURPOSE AND NEED.................................................................................. 1 2.0 ALTERNATIVESINCLUDINGTHEPROPOSEDACTION .....................................5 3.0 AFFECTED ENVIRONMENT.......................................................................... 7 A. Optimum Yield.....................................................................................7 B. Definition of Overfishing......................................................................... 7 C. Commercial Fishery...........................................:.................,................. 8 D. Recreational Fishery .............................................................................. 9 E. Status of the Stocks ............................................................................... 16 ~~-· 4.0 ENVIRONMENTAL CONSEQUENCES ...............................:;:-.:
    [Show full text]
  • City Island Lobster.062315.Indd
    City Island Appetizers Lobster House Crab Corner City Island Cold Hot From Alaska From Maryland Favorites Jumbo Shrimp Cocktail (5) ......................... 16.95 Bu alo Wings (12) ...................................... 12.95 King Crab Legs ............................................. 60.95 Whole Blue Claw Crabs .............................. 29.95 Favorites Whole Lobster in Shell (cold) ..................... 22.95 Mozzarella Sticks (8) ................................... 11.95 Snow Crab Leg Clusters ............................... 32.95 served broiled or steamed or Baltimore Style Catch of the Day Scungilli Salad ............................................... 15.95 Coconut Shrimp ........................................... 16.95 (spicy w/Old Bay) also served w/garlic or red sauce. Twin Lobster Tail Platter ................................... 45.95 Calamari Salad ............................................. 14.95 Fried Calamari .............................................. 13.95 Jumbo Shrimp Scampi ....................................... 26.95 Halibut or Sword sh .......................................... 27.95 Served broiled or steamed .... Freshly Shucked Littleneck Fried Ravioli ................................................. 12.95 Jumbo Dungeness Crab Claw Clusters 33.95 Baked Scallops & Shrimp Combination .......... 42.95 Norwegian Salmon ............................................ 25.95 or Cherrystone Clams ...................(½ Doz.) 10.00 Tender Chicken Fingers ............................... 12.95 Super Crab Lovers Combination
    [Show full text]
  • Appetizers & Seafood Classics Housemade Salads Live
    HOUSEMADE SALADS Housemade Dressings: Cheddar Cheese | Honey Mustard APPETIZER PLATTERS Basil Vinaigrette | Blue Cheese | Olive Oil and Red Wine Vinegar HOT APPETIZER PLATTER Ranch | Creamy Garlic & Peppercorn | Avocado Ranch fat free Honey French with Sundried Tomato grilled shrimp | baked oysters Rockefeller baked oysters Chesapeake | fried calamari HOUSE SALAD, CAESAR SALAD, crab-stuffed mushrooms | drawn butter WEDGE OF LETTUCE 6.75 mustard sauce | marinara sauce MARYLAND SEAFOOD SALAD 50 blue crab | shrimp | scallops | fresh greens COLD APPETIZER PLATTER avocado ranch 15.5 chilled peel ’n eat shrimp | smoked salmon* SEARED AHI TUNA SALAD lump blue crab cocktail blackened Rare over spinach fresh oysters on the half-shell* romaine & Asian slaw mixture | oriental noodles mustard sauce | cocktail sauce wasabi peas | soy ginger vinaigrette 15 50 LIVE MAINE LOBSTER The American lobster, commonly known as the Maine lobster, thrives from the coast of Cape Hatteras to as far north as Nova Scotia. APPETIZERS & SEAFOOD CLASSICS At Chesapeake’s we carry several sizes of Maine lobster to please all appetites. Served with baked potato and your choice of one side. CRAB BISQUE Cup 4.75 Bowl 7.5 SMOKED TROUT 12.5 1 1/2 LB. LIVE MAINE LOBSTER steamed, drawn butter 38 GRILLED SHRIMP 12.5 Lobsters are available in larger sizes at MKT for each additional 1/2 lb MUSHROOMS STUFFED WITH CRAB 12.5 over the 1 1/2 lb. price. FRIED CALAMARI STUFFED MAINE LOBSTER marinara sauce | mustard sauce 12.5 Crab Imperial Lobster Price Plus 12 SHRIMP COCKTAIL cocktail sauce 14 STEAMED SEAFOOD FEAST live Maine lobster | mussels MARYLAND CRAB CAKE Maryland spiced shrimp | clams | oysters lump blue crab meat seasoned bread crumbs | tartar sauce 12.5 Lobster Price Plus 15 BLUE CRAB COCKTAIL 15.5 ALL LOBSTER SIZES SUBJECT TO AVAILABILITY KING CRAB COCKTAIL 22 ONION RING PLATTER 10 SANDWICHES 12.5 SMOKED SALMON* Served with choice of one side.
    [Show full text]
  • Public Health Service Food and Drug Administration College Park, MD
    DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Food and Drug Administration College Park, MD Date: April 2012 – July 2012 Project: FY12—CFSAN Sampling for Seafood Species Labeling in Wholesale Seafood BACKGROUND All FDA regulated products are required to be labeled in a manner that is truthful and not misleading. One aspect of truthful labeling is identifying seafood species by their acceptable market names. The Seafood List - FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce was developed to provide guidance to industry about what FDA considers to be acceptable market names for seafood sold in interstate commerce and to assist manufacturers in labeling seafood products. Incorrect use of an established acceptable market name, which causes the labeling to be false and/or misleading, can result in the product being misbranded under section 403(a)(1) of the Federal Food Drug and Cosmetic (FD&C) Act (21 U.S.C. 343(a)(1)). OBJECTIVES The goal of this project was to determine the accuracy of seafood species labeling at the level of wholesale distribution for select products with a known history of mislabeling. This effort was conducted from April 2012 through July 2012. All samples were analyzed for species identification using the DNA Based Fish Identification (Barcoding) Method. FDA inspectors were instructed to conduct this sampling at the level of wholesale distribution (i.e. any level after import/primary processing and prior to retail sale). Both previously imported and domestic samples were suitable for collection. SAMPLE COLLECTION For this sampling effort, 100 product lots were targeted for sampling with 96 lots ultimately tested.
    [Show full text]