Drums & Flats Drums & Flats

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Anderson North Campus - Menu Sunday Monday Tuesday Wednesday Thursday Friday Saturday 16-May 17-May 18-May 19-May 20-May 21-May 22-May Entrée Entrée Entrée Entrée Entrée Entrée Entrée Salmon Croquetts Rosemary Pork Loin Country Steak and Yellow Rice Fried Chicken Baked Cod Supreme Baked Chicken Baked Chicken Fried Chicken Baked Chicken Baked Chicken Meatloaf Spaghetti & Meatsauce Catfish w/Hushpuppies Lasagna Baked Chicken Chuckwagon Steak Blackened Fish Baked Chicken Baked Chicken Grilled Pork Chop Chopped Steak w/Onions Sides Sides Sides Sides Sides Sides Sides Broccoli Squash and Onions Rice Pilaf Blackeye Peas Macaroni & Cheese Broccoli w/ Cheese Sauce Macaroni & Cheese Mashed Potato /Gravy Parslied New Potatoes Macaroni & Cheese Turnip Greens Roasted Cauliflower Macaroni & Cheese Peas & Carrots Baby Lima Beans Collard Greens Cabbage Steamed Broccoli Corn Nuggets Turnip Greens Green Beans Macaroni & Cheese Macaroni & Cheese Whole Kernel Corn Fried Okra Baby Carrots Cheese Grits Broccoli Steamed Broccoli Steamed Broccoli Mashed Potatoes/Gravy Mustard Greens Baby Lima Beans Rice and gravy Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Fried Chicken Tender Shrimp and Cheese Grits Chicken Quesadillia and Drums & Wrap w/Fries 24oz Grilled Garlic Bread w/24oz Fries w/24oz Fountain Fountain or 20oz Bottle Fountain or 20oz Bottle Soda or 20oz Bottle Soda Flats Grill Grill Grill Grill Grill Maple Bacon Patty Melt Chicken Tenders on a Chili Dogs/French Fries Bacon-Ranch-Chicken Beef Taco Salad, Salsa, w/Fries/24oz Fountain Croissant w/Fries/24oz w/24oz Fountain Drink Salad w/24oz Fountain Sour Cream w/24oz or 20oz Bottle Fountain or 20oz Bottle or 20oz Bottle Drink or 20oz Bottle24oz Fountain Drink or 20oz Bottle Philly Cheesesteak w/ drumsFries 24oz Fountain & flats Drink--- ain'tor 20oz not thang Bottle but a chicken wang--- what's your style _______________ top it off _______________ choose your side .

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Kamus Bahasa Melayu-Inggeris (1/2)
mengabdikan: to enslave pengabdian: slavery; enslavement acu Kamus Bahasa Melayu-Inggeris (1/2) to direct weapon at target abjad http://dictionary.bhanot.net/ alphabet mengacukan: to aim weapon at target mengacu: to test; to try on A acuan: a mould abu abad ash century acuh mengabui: to cheat; to deceive to care for; to heed berabad-abad: for centuries mengacuhkan: to care for; to heed acuh tak acuh: to show indifference abuk abadi dust eternal; immortal acum keabadian: immortality provoke or instigate mengabadikan: perpetuate; immortalize abung pomelo mengacum: to provoke or instigate acuman: provocation pengacum: instigator pengacuman: agitation abah father acah tease mengacah-acah: to tease ada have; possess; contain abah-abah harness adakala: sometimes adakalanya: sometimes acapkali adalah: is; are; am; was; were often adapun: with regard to abai berada: (1) rich (2) to be neglect diadakan: to be held keadaan: condition; situation; circumstances mengabaikan: to disregard; to neglect acar mengada-ngada: to boast; to pretend pickle mengada-ngadakan: to concoct an excuse mengadakan: to hold or conduct; to convene abang elder brother acara event; item in a programme adab abang angkat: foster brother politeness; good manners; courtesy abang ipar: brother-in-law mengacarakan: to compere or host a programme abang tiri: stepbrother pengacara: master of ceremonies; compere beradab: courteous; polite peradaban: civilization; culture abdi aci slave shaft adang obstruct; block Bahasa Melayu 24.02.2007 http://mementoslangues.com/ Kamus Bahasa
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11:00Pm Delivery Available Until 10Pm Tel
TM AMERICAN CHINESE FOOD SPECIALISTS HOUSE SPECIAL FRIED RICE PORK LO MEIN SESAME CHICKEN ORDER ONLINE www.originalnumberone.com OPEN DAILY 11:30AM - 11:00PM DELIVERY AVAILABLE UNTIL 10PM (Minimum $10.00) TEL. 973 743 4100 111 Bloomfield Ave, Bloomfield, NJ 07003 (Staples Shopping Center) @originalnumber1chinese EGG FOO YOUNG BEEF IN GARLIC SAUCE HOT AND SPICY SHRIMP SOUPS SMALL LARGE FRIED RICE VEGETABLES COMBINATION PLATES 1. Wonton Soup 3.75 5.75 YELLOW RICE SMALL LARGE WITH WHITE RICE SMALL LARGE WITH PLAIN FRIED RICE AND VEG. EGG ROLL 2. Wonton Egg Drop Mixed Soup 3.75 5.75 35. Plain Fried Rice (with onions) 4.50 7.50 67. String Beans 6.15 10.75 C1. Pepper Steak with Onions 9.90 3. Egg Drop Soup 3.75 5.75 36. Vegetable Fried Rice 4.75 8.50 68. Broccoli 6.15 10.75 C2. Beef with Broccoli 9.90 4. Chicken Noodle Soup 3.75 5.75 37. Chicken Fried Rice 5.10 8.75 69. Snow Peas 6.15 10.75 C3. Sweet & Sour Chicken 9.90 5. Chicken Rice Soup 3.75 5.75 38. Roast Pork Fried Rice 5.10 8.75 70. Bean Sprouts 6.15 10.75 C4. Chicken with Broccoli 9.90 6. Hot & Sour Soup 3.75 5.75 39. Beef Fried Rice 6.25 10.50 71. Vegetable Delight 6.15 10.75 C5. Shrimp Egg Foo Young 10.75 7. Vegetable Soup 3.75 5.75 40. Shrimp Fried Rice 6.25 10.50 72. Broccoli in Garlic Sauce 6.15 10.75 C6.
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Joummar Menu
JOUMMAR MIDDLE EASTERN RESTAURANT Food With Experience Salads Seasonal Salad 8.00 Tabbulah 9.00 Joummar Salad 14.00 Mixed Appetizers Plate 20.00 Eggplant Salad 10.00 Beet Salad 9.00 Arugula Salad 10.00 Fattoush 12.00 Appetizers Hummos with Tahinah 9.00 Joummar Hummos 12.00 Mutabbal 10.00 Baba Ghannouj 11.00 * If you have any food allergies, Please inform the waiter * JOUMMAR MIDDLE EASTERN RESTAURANT Food With Experience Hot Appetizers Tarabulsiah Kobbah 10.00 Mousel Kobbah 15.00 (Stuﬀed with Mousel Kobbah Almonds & Raisens) 16.00 Potato Chap (8 pieces) 15.00 Halab Kobbah (8 pieces) 15.00 Saray Kobbah (2 pieces) 22.00 Hamoth Kobbah (8 pieces) 22.00 French Fries 7.00 Spicy Potato 8.00 Cheese Burak 10.00 Meat Burak 10.00 Chicken Liver 12.00 Hummos with Meat 15.00 Fish Masgouf (per Pound) 18.00 Soup Lentil Soup 5.00 * If you have any food allergies, Please inform the waiter * JOUMMAR MIDDLE EASTERN RESTAURANT Food With Experience Main Dish Quzi (Lamb with Rice) 29.00 Maqloubah Meat 27.00 Maqloubah Chicken 26.00 Doulmah 26.00 Qalieh Tashreeb 27.00 Meat Tashreeb 29.00 Chicken Tashreeb 26.00 Okra Tashreeb 29.00 Shawerma Tashreeb 26.00 Quzi Al Sham 27.00 Habeet 29.00 Dlaimieh 29.00 Stued Lamb 27.00 Chicken with Rice 26.00 Meat Biryani 26.00 Chicken Bryani 26.00 Shoulder of Lamb 95.00 Rice and Gravy 15.00 * If you have any food allergies, Please inform the waiter * JOUMMAR MIDDLE EASTERN RESTAURANT Food With Experience Gravies White Beans Gravy 6.00 Eggplant Gravy 6.00 Potato Gravy 6.00
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UMS-Wright Preparatory School
UMS-WRIGHT UPPER SCHOOL APRIL 2021 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Beef and Tacos, Nachos, Sweet And Sour Dipped Wings Pizza Slices, Chicken Sliders, Queso Dip, And Chicken, Fried And Tenders Flatbreads, Conecuh Dogs, Spanish Rice Rice, Lo Mein With Various Calzones, and Cheese And Wontons Sauces And Mozzarella TRENDS Fries Cheese Fries Sticks, & Meatball Subs Red Beans And Country Fried Jamaican Pot Fried Chicken Fried Fish Rice Steak Roast Blackened Chicken Baked Fish Smoked Sausage With Pepper Gravy Field Peas Mac And Cheese Fish Tacos Green Bean Gouda Mashed Herb Rice Collard Greens Dirty Rice Casserole Potatoes Twice Baked Sweet Potato Fries Coleslaw Blackened Chicken Corn On The Cob Potatoes Cornbread Hush Puppies WEEK ONE WEEK Cornbread Garlic Bread Savory Rolls Meatloaf Smothered Pork Beef Tips With Rotisserie Chicken Fried Fish Roasted Potatoes Chop Rice And Gravy Twice Baked Baked Fish Squash Medley Mashed Potatoes Broccolini Potato Potato Salad Skillet Rolls Roasted Carrots Blackened Chicken Chef Choice Fried Okra Cheesy Bread Yeast Roll Vegetable Hush Puppies Texas Toast WEEK TWO WEEK Chicken And Lemon Pepper Hamburger Steak Pulled Pork Fried Fish Sausage Jambalaya Chicken With Gravy Baked Beans Baked Fish Blackened Chicken Herb Rice Mashed Potatoes Mac And Cheese Coleslaw Succotash Buttery Corn Cabbage Potato Salad Fried Pickles Cheese Bread Garlic Toast Cornbread Texas Toast Hush Puppies WEEK THREE WEEK Lasagna Stuffed Pork Loin Barbecue Day !!! Beef Pot Roast Fried Fish Parmesan Chicken Rice Chef Choice Meats Garlic Mashed Baked Fish Buttery Noodles Roasted Potatoes Various Sauces Potatoes Dirty Rice Chef Choice Veg Glazed Carrots Mac And Cheese Northern Beans Fried Okra Skillet Rolls Buttery Roll Baked Beans Baked Chicken Potato Salad Coleslaw Yeast Rolls Hush Puppies WEEK FOUR FOUR WEEK Texas Toast Director: Rhodine Davis Chef Supervisor: Erica Wingfield Email: [email protected] ***Menu is subject to change!!!****.
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Seafood $ 14.99) Pork Chop Platter: Two Center Cut 6Oz Chops Available Chargrilled Or Fried, Side Salad: Crisp Iceberg Lettuce, Tomatoes and Cucumbers
Restaurant Appetizers Steaks Sausage Sampler: Variety of homemade Cajun Sausages-Boudin, Alligator, Green Onion and Spicy Hot Sausage (Served with Mustard)….......................$11.99 All Steaks Served with a Side and a Salad Fried Blue Crab Claws: Battered and Deep Fried Served with Cocktail Angus Ribeye : A Flame Broiled 12 oz, Choice Ribeye cooked to your Sauce…....................................................................................................................................$14.95 preference and topped with Caramelized Onions…..........................................$ MKT Amite Alligator Bites: Louisiana Alligator ﬁlet, Tenderized & Blackened, served Sirloin Steak: A 10oz Filet, Center Cut & Lean cooked to your preference and over a bed of Romaine Lettuce and served with Ross’ Sauce…........................$11.99 topped with Caramelized Onions.............................................................................$26.99 Boudin Balls: Four hand rolled, battered and deep fried. Served with our Smokehouse Ribeye: Flame broiled 12oz, Choice Ribeye cooked to your homemade Ross’ Sauce...................................................................................................…$6.99 preference, caramelized Onions, sautéed mushrooms, pepper jack cheese and crispy crumbled bacon..................................................................................................$34.95 Crab Cakes: Two crab cakes topped with grilled shrimp with our New Orleans Cream Sauce.....................................................................................................................
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday 27-Dec 28-Dec 29-Dec 30-Dec 31-Dec 1-Jan 2-Jan
Anderson North Campus - Menu Sunday Monday Tuesday Wednesday Thursday Friday Saturday 27-Dec 28-Dec 29-Dec 30-Dec 31-Dec 1-Jan 2-Jan Entrée Entrée Entrée Entrée Entrée Entrée Entrée Country Steak Fried Pork Chop Spaghetti and Meastsauce Herbed Pork Loin Chicken and Dumplings Jambalaya Baked Chicken Fried Chicken Red Beans and Rice Baked Chicken Fried Chicken Beef Stroganoff & Noodles Fried Fish Spaghetti and Meatsauce Baked Chicken Chicken Pan Pie Turkey and Dressing Meatloaf Baked Chicken Smothered Pork Chop Sides Sides Sides Sides Sides Sides Sides Field Peas Steamed Broccoli Green Beans Mashed Potatoes&Gravy Ranch Potatoes Blackeye Peas Macaroni & Cheese Mashed Potatoes and Gravy Mustard Greens Corn Nuggets Broccoli Yellow Squash and Onions Cabbage Broccoli Macaroni & Cheese Baby Lima Beans Macaroni & Cheese Turnip Greens Macaroni & Cheese Collard Greens Rice and Gravy Green Beans Rice and Gravy Mashed Sweet Potato Fried Okra Spinach Casserole Cheese Grits Baby Carrots Cabbage Macaroni & Cheese Broccoli Cream Corn Broccoli Baby Lima Beans Corn Nuggets Macaroni & Cheese Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Fried Chicken Tender Shrimp and Grits/Grilled Mashed and Baked Happy Wrap w/Fries 24oz Garlic Bread with 24oz Potato Bar, All the Fountain or 20oz Bottle Fountain or 20oz Bottle Fixings and 24oz Fountain Drink or 20oz Grill Grill BottleGrill Grill Grill Corn Dogs, Fries w/ 24oz Turkey Cheddar Melt Steak Burritos w/ Cheese Popcorn Chicken w/Fries New Fountain Drink or 20oz Fries w/ 24oz Fountain sauce Beans & Rice w/ 24oz Fountain or 20oz Year Bottle Drink or 20oz Bottle with 24oz Fountain Drink or Bottle 20oz Bottle .
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Southern Jewish History
SOUTHERN JEWISH HISTORY Journal of the Southern Jewish Historical Society Mark K. Bauman, Editor Rachel B. Heimovics, Managing Editor 1999 Volume 2 Southern Jewish History proof page (i) (blind folio) Southern Jewish History Mark K. Bauman, Editor Rachel B. Heimovics, Managing Editor Editorial Board Solomon Breibart Leonard Rogoff Micah D. Greenstein Dale Rosengarten Patricia M. LaPointe Jason Silverman Bobbie S. Malone Ellen M. Umansky Raphael Medoff Saul Viener Lee Shai Weissbach Southern Jewish Historical Society OFFICERS: Bruce Beeber, President; Catherine C. Kahn, President-Elect; Patricia M. LaPointe, Secretary; Bernard Wax, Treasurer. BOARD OF TRUSTEES: Sandra Friedland, Juliet George, Mark Greenberg, Marcus Rosenbaum, Deborah Weiner, Hollace Weiner. Correspondence concerning author’s guidelines, contributions, and all editorial matters should be addressed to the Editor, Southern Jewish History, 2517 Hartford Dr., Ellenwood, GA 30294. The journal is interested in un- published articles pertaining to the Jewish experience in the American South. Southern Jewish History (SJH), is a publication of the Southern Jewish His- torical Society. Subscriptions are a benefit of membership. Send memberships ($30, $50, or $100 a year, $1000 for life) to PO Box 5024, Atlanta, GA 30302. Or- der additional copies of SJH, (v. 2—$15 for members; $20 for non-members; v. 1—$10 for members; $15 for non-members; add $5 for foreign) from the Managing Editor, 954 Stonewood La., Maitland, FL 32751. SJH invites benefac- tors ($1,000), patrons ($500), and sponsors ($250). SJH greatly appreciates the sponsorships of Bruce and Linda Beeber and of Martin S. Weinberg and the gifts of Beryl and Eleanor Weiner Copyright © 1999 by the Southern Jewish Historical Society.
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Nhanes Iii), 1988-94
******************************************************************************* ******************************************************************************* WARNING!!! WARNING!!! WARNING!!! WARNING!!! THIS TEXT DOCUMENT IS OVER 200 PAGES LONG!!!!! DO NOT PRINT THE DOCUMENT UNLESS YOU ARE ABLE TO PRINT THIS MANY PAGES ON YOUR PRINTER! YOU ARE ADVISED TO DOWNLOAD THE DOCUMENT TO YOUR PERSONAL COMPUTER AND THEN VIEW OR PRINT IT FROM WITHIN A WORD PROCESSOR!!!! SET YOUR MARGINS TO ZERO AND USE A FONT THAT MIMICS A TEXT PRINTER. WARNING!!! WARNING!!! WARNING!!! WARNING!!! ******************************************************************************* ******************************************************************************* Third National Health and Nutrition Examination Survey (NHANES III), 1988-94 NHANES III COMBINATION FOODS DATA FILE FROM THE DIETARY RECALL DOCUMENTATION Series 11, No. 2A April 1998 Table of Contents Introduction . Guidelines for Data Users. Survey Description . Sample Design and Analysis Guidelines. Data Preparation and Processing Procedures . General References . NHANES III Combination Foods Data General Information . Data File Index . Data File Item Descriptions, Codes, Counts, and Notes . Sas Code to Merge Look-up Tables . Appendix 1. Appendix 2. Introduction The National Center for Health Statistics (NCHS) of the Centers for Disease Control and Prevention (CDC) collects, analyzes, and disseminates data on the health status of U.S. residents. The results of surveys, analyses, and studies are made known through a number of data release mechanisms including publications, mainframe computer data files, CD-ROMs (Search and Retrieval Software, Statistical Export and Tabulation System (SETS)), and the Internet. The National Health and Nutrition Examination Survey (NHANES) is a periodic survey conducted by NCHS. The third National Health and Nutrition Examination Survey (NHANES III), conducted from 1988 through 1994, was the seventh in a series of these surveys based on a complex, multi-stage sample plan.
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I Found These Recipes for Ground Venison on the Internet Under COOKS
VENISON RECIPES These recipes for ground venison are found on the internet under COOKS.COM. On this site alone there were 540 recipes for venison (and 109 recipes for pheasant). VENISON CHIMICHANGAS 2 Tbsp. Crisco Oil 1 lg. onion, chopped Put solid Crisco in skillet, enough that when melted you ½ c. celery, chopped have ½” of oil. Dice large onion in cubes and brown with ½ green pepper, chopped meat you have cooked. Sprinkle with salt and pepper. ½ tsp. rosemary Add 1 teaspoon whole dried oregano. Add more ½ tsp. oregano shortening as necessary. Sauté meat in Crisco oil. Add vegetables and simmer until Gradually stir in 1 medium can peeled tomatoes and 2 or 3 all are tender. Add tomato sauce and spices; simmer until small cans of chopped green chilies. all flavors are well blended. Turn the heat to low and melt the cheese into the sauce. Mix well and serve over cooked Cook and steam for 1 to 2 hours adding water as necessary spaghetti. Serve with grated Parmesan cheese. and then finally cooking until liquid disappears. “…Bring me venison, and make me savory meat, that I Venison is very dry and soaks up a lot of oil. If you mix may eat…” Genesis 27:7 50/50 with pork, you’ll need less shortening. You can make a large quantity of this and freeze portions of meals. VENISON STEW W/ POTATO Put filling in center of large flour tortilla and roll closed. DUMPLINGS Fry chimichanga until light brown. Top with lettuce, tomato, onion, cheese, etc. ¼ c. shortening ¼ c. all-purpose flour _______________________________________________ 1 ½ tsp.
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Japanese Fusion Cuisine: One-Plate Rice Dishes by Yo Maenobo
Vol. 26 No. 2 July 2012 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food SPOTLIGHT JAPAN: Washoku Nominated to JAPANESE STYLE: Furoshiki Wrapping Cloth 5 MORE ABOUT JAPANESE COOKING ———6 UNESCO Heritage List ——————————4 DELECTABLE JOURNEYS: Osaka Takoyaki ——5 KIKKOMAN TODAY ——————————8 THE JAPANESE TABLE Japanese Fusion Cuisine: One-Plate Rice Dishes by Yo Maenobo Our current Feature series examines the fusion of Japanese and Western cuisines— referred to in Japan’s food culture as wayo setchu. In this second installment, we look at a distinctive type of fusion fare: dishes served together with rice on a single plate, with a focus on ever-popular curry rice and hayashi raisu. Japanese Fusion Cuisine: One-Plate Rice Dishes First Tastes from the West Cookbook Recipes in Demand For a little over two centuries, from 1639 to 1854, Compared to these authentic-style restaurants, Japan isolated itself from the rest of the world, only cookbooks were a more practical means of making keeping open a window in Nagasaki for commercial Western food easily accessible to the general relations with the Netherlands and China. While public. After the emperor himself took the lead there were Japanese who had the opportunity to in eating beef, the trend of the times followed sample the exotic tastes of Western cuisine there at suit, which led to the publishing of Western-style that time, they were probably very few. cookbooks in Japan. It is reasonable to assume that Western-style Among the earliest of these was Seiyo Ryori- cuisine was truly introduced much later in Japan, tsu (“Connoisseur of Western-style cooking”), when restaurants opened in treaty ports such as compiled by Kanagaki Robun in 1872, the author Hakodate, Nagasaki and Yokohama during the of the literary work Agura-nabe (“Cross-legged 1860s.
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Hours: Monday
Pupu’s Take Out Catering Menu Fried Spam Musubi Spam Musubi Shrimp Shumai (6) HALF FULL Kalua Won Tons (4) *CHICKEN* Seafood Won Tons (4) Teriyaki Chicken Fried Pork Mandoo (5) Chicken Katsu Jalapeno Cheddar Poppers (5) Korean Chicken Chicken Long Rice Fried Won Tons (4) *PORK* (2) Lumpia Roast Pork BBQ Beef Sticks (2) Kalua Pork *BEEF* MOCO MADNESS Teriyaki Beef ____________________________________________ Beef Broccoli Pele’s Chili Moco Meat Jun (Kahului) Hamburger, chili, onions, mushrooms, cheese, salsa, two *RICE* eggs, brown gravy. Steamed Rice Katsu Moco Fried Rice Hamburger, Katsu, 2 eggs, onion & mushroom and Gravy *NOODLES* over fried rice. Chow Fun Notorious B.I.G. Moco Fried Noodles Hamburger, chili, 2 eggs, mushrooms, onions, spam,, *SALADS* cheese, bacon, Portuguese sausage, fried rice. Potato Mac Salad Da Kine Moco Garden Salad Teri Chicken, Teriyaki Beef, Fish Tempura, 2 eggs, onions & Caesar Salad mushrooms, w/ white rice. Kanak Attack Combo Moco Chicken Caesar Salad Teriyaki Chicken, Teriyaki Beef, Katsu, 2 eggs, onions & Chinese Chicken Salad mushrooms, over white rice and gravy. *FISH & Pupu Platters Polynesian Paralysis Moco Fish Tempura Fish Tempura, Kalua Pork, 2 eggs, Onions & Mushrooms Lomi Salmon Hours: and gravy over fried rice. Kalua Won Tons Seafood Won Tons COMBO’S Jalapeno Poppers Monday - Saturday Lumpia _____________________________________ Fried Spam Musubi Big Braddah Combo 3 11am to 9pm Teriyaki Chicken, Kalua, Spam Full Pan = 45 Servings Sumo Combo 4 Half Pan = 20-25 servings Teriyaki Chicken, Kalua, Hamburger Steak and Spam. 425 Koloa St. #104 Locations: Kahului, HI 96732 Salad’s Da Kitchen Express, Maui 2439 S. Kihei Rd.
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Noodles Fried Rice Large Plates Yakitori // Skewers
STARTERS WHAT IS AN IZAKAYA? An izakaya is a Japanese tavern where people gather to unwind, drink, socialize with friends and share tasty plates of food. Unlike Western MISO SOUP v vg gs 3 SEAWEED SALAD v vg gs 6 restaurants, there are no formal courses at an Izakaya, and the kitchen will serve the food as it’s ready. Of course, you can always order seaweed / tofu / scallions sweet sesame dressing more as you go along. Sharing with your companions will allow you to enjoy more items. HOUSE SALAD v vg 5 KALE GOMAE v vg 5 mixed greens / carrots chilled kale EAT, DRINK, AND HAVE A GOOD TIME! ginger dressing Japanese sesame soy dressing YAKITORI // SKEWERS FOR THE TABLE special Japanese grill with cooking temperatures of up to 1800˚ PAN-FRIED PORK GYOZA 7 2 skewers per order EDAMAME v vg gs 5 house-made pork and cabbage dumplings / soy dipping sauce / 6 pcs MOMO 7 PICKLED VEGGIES 6 SAMURAI RIBS 9 chicken thigh / tare TK WEDGE SALAD v 6 Niman Ranch spare ribs / Chinese five spice-chili rub GYU 10 bibb lettuce / pickled cabbage / carrots / peanuts garlic-hoisin sauce / 3 pcs hanger steak / Korean BBQ style spiced mandarin oranges / scallions / creamy sesame dressing TOGARASHI FRIES* v gs 6 crispy ramen noodles SHISHITO PEPPERS v vg gs 8 hand-cut fries / togarashi chili powder / ginger-wasabi aioli* (vg option available) (vg option available) KAKUNI 9 AGEDASHI TOFU v vg 7 v pork belly / soy / scallion Japanese hot mustard TOFU BUNS 7 lightly fried tofu / savory soy broth / grated daikon crispy tofu / sugared peanuts / cilantro EBI 12 nori seaweed
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