DOCSLIB.ORG

Charcuterie Bar To-Go Wine & Food Packages*

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Charcuterie Bar To-Go Wine & Food Packages* TO-GO WINE & FOOD CHARCUTERIE BAR * Served with in house made condiments PACKAGES SUNDAY CURED MEATS $49 ($57 Value) PROSCIUTTO CRUDO PARMA aged 24 months 2 Pasta Dishes FINOCCHIONA Bottle of Petite Paysan Cabernet Sauvignon Tuscan-style cured pork sausage with fennel seeds MONDAY COPPA $46 ($55 Value) cured pork neck with red wine and 2 Pizzas black pepper Bottle of Chateau Laudenne Medoc SOPRESSATA cured pork salami with black TUESDAY pepper and garlic SUNDAY - THURSDAY $45 ($51 Value) SPECK 5:30P - 9PM 1 Pasta smoked and cured prosciutto with sugar and spices FRIDAY - SATURDAY 1 Pizza BRESAOLA Bottle of Donna Fugata Zibibbo 5:30PM - 10PM air-dried and salted beef $10 PER CHOICE | $24 FOR THREE | $36 FOR SIX *Due to packaging license, we cannot offer chilled wines 2 WATERWAY SQUARE PLACE ITALIAN CHEESES THE WOODLANDS, TEXAS 77380 GORGONZOLA CALL (832) 839-5436 sharp pungent taste, soft texture, cow milk, (832) 839-5436 Piedmont TO PLACE YOUR ORDER [email protected] LA TOUR SUNDAY - THURSDAY mild aromatic taste, creamy texture, 5:30P - 9PM cow sheep milk, Piedmont FRIDAY - SATURDAY FONTINA AOSTA 5:30PM - 10PM SOMMELIER’S mild sharp taste, semi firm texture, cow milk, Val d’Aosta CELLAR TALEGGIO aromatic taste, semi soft texture, cow milk, Lombardy Buy any 5 bottles and receive PECORINO PEPATO 2 complimentary pizzas sharp taste, firm texture, sheep milk, Sicily of your choice. SMOKED MOZZARELLA mild, milky taste with cold smoke accents Restrictions apply. NEW FALL/WINTER MENU COMING Cannot be combined with any other offer. $8 PER CHOICE | $18 FOR THREE | $29 FOR SIX DECEMBER 2019 SAVORY SPREADS SHAREABLES HOUSE-MADE OUR BRICK-OVEN TO ACCOMPANY YOUR FRESH PASTA NEAPOLITAN-STYLE COLD PAPPARDELLE SHORT RIB RAGÙ $19 PIZZA SMOKED SALMON BURRATA $21 pancetta, cremini mushrooms, red wine, reggiano ARTISANAL BREAD PIZZA FARM HOUSE $17 chives, fennel, orange, caviar, aioli, egg yolk, BASKET GRAGNANO LINGUINE $24 ricotta, mozzarella, Tuscan pecorino, fried capers jumbo lump crab meat, green olives, capers, applewood smoked bacon, egg, mix herbs CHICKPEAS $6 CHARCUTERIE BRUSCHETTA $16 Calabrian chilies, pancetta, bread crumb extra virgin, cracked black peppercorns BUFFALO MOZZARELLA assorted shaved Italian cold cuts, grilled sweet TAGLIATELLE POMODORO $15 MARGHERITA NAPOLI $16 APPLEWOOD SMOKED TROUT $6 onions confit, saba mosto, giardiniera spread crushed San Marzano tomatoes, fresh basil, San Marzano tomato, buffalo mozzarella, basil, extra virgin creamy mousse with salmon roe and fresh dill MIX CHARCUTERIE BOARD $24 extra virgin MORTADELLA MOUSSE $6 mix cured sliced meats, Italian cheese assortment, SPINACH MALTAGLIATI $19 ROASTED EGGPLANTS $16 stewed venison ragù, red wine, tomato, herbs, gin toasted pistachios, cracked black peppercorns, house condiments San Marzano tomato, mozzarella, basil, crystallized salt CAESAR SALAD $14 GRAGNANO SPAGHETTI $16 roasted garlic, mint, stracchino cheese, BRAISED LENTILS $6 romaine hearts, parmesan shaves, pulled croutons, garlic, anchovies, lemon zest, pecorino, aged balsamic charred broccolini, black olives rosemary, tomato, roast garlic, anchovies, hardboiled egg ARTICHOKES $17 pecorino cheese crumbles PORCINI BUTTERNUT SQUASH RAVIOLI $19 FIELD MIX GREENS $12 San Marzano tomato, mozzarella, basil, extra veal juice, brown butter, sage, reggiano, virgin, parmacotto ham, Ligurian black olives BUFFALO RICOTTA $6 mesculin, cherry tomatoes, arugula, endive, black truffles roasted garlic, lemon zest, extra virgin, rosemary balsamic dressing WHITE CLAMS $19 TOMATO RICOTTA CAVATELLI $17 caramelized onions, cherry tomatoes, parsley, SHARING PLATTER OF FIVE $14 GRILLED RADICCHIO ENDIVE SALAD $15 creamy gorgonzola cheese sauce, peas, prosciutto, pistachios basil, extra virgin, lemon confit, capers GLUTEN FREE BREAD BASKET $5 speck, taleggio cheese spread, truffle balsamic, bacon, candied walnuts SPICY SALAME PEPPERONI $16 SAFFRON PANZOTTO $19 potato-filled, shrimp, calamari and San Marzano tomato, mozzarella, basil, SALADS ADD-ON: FOCACCIA CORNER Morel mushrooms ragù, roasted garlic extra virgin, spicy salami pepperoni grilled octopus $14 BRICK OVEN WHITE $10 grilled chicken breast $9 PASTA ADD ON: NEAPOLITAN STYLE CALZONE $18 pecorino romano, extra virgin, rosemary, garlic blackened gulf shrimp $15 house made grilled italian sausage $9 ricotta, mozzarella, sopressata salame, BRICK OVEN GORGONZOLA CHEESE $10 tomato braised giant meatballs $9 gluten free pasta option available $4 mortadella, oregano, extra virgin extra virgin, rosemary, garlic, pecorino HOT PIZZA ADD ON: CAST IRON SHELLFISH STEW PUTTANESCA $21 FISH & MEAT ENTRÉES parma prosciutto, buffalo mozzarella, parmacotto $7 TABLE SNACKS mussels, shrimp, calamari, clams, crab meat, pepperoni,smoked bacon, artichokes, eggplants $6 SAUTÉED RED FISH $29 gluten free pasta option available $4 OVEN ROASTED MIX OLIVES $8 tomato, Calabrian chilies, crostini bread, lemon capers butter sauce, sautéed baby spinach, black olives, capers garlic, rosemary, citrus, Marcona almonds black olives, artichoke hearts SIDES GRILLED OCTOPUS SALAD $17 RISOTTO ARANCINI $11 GRILLED BRANZINO $25 $9 taleggio cheese, mushrooms, red pepper fondue potatoes, mint, black olives, saffron garlic aioli, broccoli emulsion, roasted cherry tomatoes, fava beans, scallions fingerling potatoes, Tuscan beans spinach mashed potatoes ROASTED PEPPERS $11 fingerling potatoes bagna cauda sauce, anchovy, garlic, olive oil, GRATINÉE OYSTERS $19 ROASTED WHOLE CHICKEN $20 black olives, capers, frisée mascarpone, parma prosciutto, scallions, chives spinach mashed potatoes, mushrooms, pancetta, sautéed broccolini truffles, marsala glaze grilled asparagus CHESTNUT SOUP $15 sautéed spinach buffalo ricotta flan, black truffle shavings, BRAISED LAMB SHANK $35 gorgonzola polenta, vegetables, red wine, Brussel sprouts crispy pancetta tomatoes, herbs tomato braised giant meatball ROAST PORK TENDERLOIN $24 gratin portobello mushroom cap, Brussel sprouts, house-made grilled italian sausage port wine sauce.
Load more

Recommended publications
  • Charcuterie Cheese
    Charcuterie Cheese 1 for $9 • 2 for $17 • 3 for $25 1 for $7 • 2 for $12 • 3 for $17 4 for $32 • 5 for $37 4 for $21 • 5 for $25 {Portion size may vary} {1.5 ounce portions} FRESH WHOLE CUTS BLUE Alligator Tasso spicy/sweet/smoky Saint Agur Bleu France/cow/triple cream Duck Ham cured & smoked Gorgonzola Dolcé Italy/cow/mild/creamy Billy Bleu Wisconsin/goat/tangy Great Hill Blue* Massachusetts/cow/crumbly/feta-like SAUSAGES & TERRINES HARD Duck Terrine dried cherries/fennel/red pepper Derby & Port Wine England/cow/cheddar with port Wild Boar Terrine sweet spices/pepper/dates English Tickler Cheddar England/cow/nutty/crystalline Fresh Poblano Sausage pork/spicy/smoky Paradiso Reserve Gouda Holland/cow/“fudgy” Mortadella mild pork/lardons Cave-Aged Gruyere* French/cow/nutty/smooth Istara P’tit Basque French/sheep/nutty/sweet/creamy WHIPS & JAMS SEMI-FIRM Duck Liver Mousse truffle-scented Honey Bee Goat Gouda Wisconsin /goat/sweet/tangy Bacon Spuma buttery/bacony/whipped Mahon Semicured Bonvallis* Spain/cow/bold/smooth/paprika Bourbon Bacon Jam sweet & savory Tartufo Perlagrigia Italy/cow/truffles/vegetable ash/creamy Shiitake Paté vegetarian/earthy/rich & creamy Campo de Montalban Spain/cow,sheep&goat/fruity/Manchego Rosemary Manchego* Spain/sheep/tangy/herbal CURED MEAT – WHOLE CUTS SEMI-SOFT Bresaola wagyu beef/coffee/cardamom Mobay Wisconsin /sheep&goat/grape vine ash Pancetta pork belly/salt cured Port Salut France/cow/mild/creamy Coppa pork neck/black pepper/fennel Taleggio D.O.P. Italy/cow/funky/earthy/washed rind Duck Prosciutto duck
    [Show full text]
  • Behind the Charcuterie Board
    Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste.
    [Show full text]
  • Class 1.3 Cheeses Consorzio Tutela Taleggio Via Roggia Vignola 9
    ANNEX I SUMMARY TECHNICAL SPECIFICATIONS FOR REGISTRATION OF GEOGRAPHICAL INDICATIONS NAME OF THE GEOGRAPHICAL INDICATION: TALEGGIO CATEGORY OF THE PRODUCT FOR WHICH THE NAME IS PROTECTED Class 1.3 Cheeses APPLICANT: Consorzio Tutela Taleggio Via Roggia Vignola 9 - 24047 Treviglio (BG) PROTECTION IN EU MEMBER STATE OF ORIGIN - Decreto del Presedente della Repubblica del 15.09.1988; - Regolamento (CE) n. 1107/96 della Commissione del 12 giugno 1996 relativo alla registrazione delle indicazioni geografiche e delle denominazioni di origine nel quadro della procedura di cui all'articolo 17 del regolamento (CEE) n. 2081/92 del Consiglio DESCRIPTION OF THE AGRICULTURAL PRODUCT OR FOODSTUFF Soft raw table cheese made only with whole cow’s milk. The physical characteristics of the TALEGGIO cheese are as follows: 1) wheel: parallelepiped quadrangular. With sides from 18 to 20 cm; 2) heel: straight 4 / 7 cm with flat surfaces and sides of 18 / 20 cm; 3) average weight: from 1.7 to 2.2 kg per wheel, more or less, for both characteristics in relation to the technical processing conditions. At any rate, the variation cannot exceed 10% ; 4) rind : thin, soft consistency, natural rose colour (l 77 a/b 0.2 at tristimulus colorimeter), with presence of typical microflora. No processing of the rind is allowed. 5) paste: cohesive structure; no holes with only a few extremely small ones irregularly distributed; basically compact consistency, softer right underneath the rind; 6) colour of the paste: from white to straw yellow; 7) taste: characteristic, slightly aromatic; 8) chemical characteristics: fat content per dry matter 48%; minimum dry extract 46% ; maximum water content 54%, furosine max 14mg/100g proteins.
    [Show full text]
  • Product List May 2019 Poultry, Meat & Fish
    PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s.
    [Show full text]
  • Cafe Menu- Grilled Sandwiches
    www.serviziocafe.com | 781 272 4100 | [email protected] Cafe Menu- Grilled Sandwiches PROSCIUTTO SANDWICH $8.99 GLUTEN FREE BREAD AND WRAPS $0.99 AVAILABLE UPON REQUEST Boar’s Head Prosciutto Di Parma, fresh Mozzarella, tomato lightly grilled and finished with Fresh Basil, olive oil and balsamic vinegar. Served on Ciabatta BBQ ROAST BEEF MELT $7.99 Bread. Roast Beef topped with grilled onions and hot peppers, Provolone cheese, and BBQ sauce serve ROAST BEEF MELT $7.99 d on grilled Ciabatta Bread Boar’s Head roast beef grilled and topped with lettuce, tomato, red onion, pickles, mayo and melted ANNUAL REPORT $7.99 Mozzarella cheese. Served on grilled light rye bread. Corned beef with sauerkraut and Swiss cheese, topped with our thousand island dressing grilled on CUBANA $7.49 light rye bread. Boar’s Head oven roasted pork loin and black forest THE TURKEY MELTDOWNI $7.49 smoked ham grilled and topped with lettuce, tomato, red onion, hot peppers and thousand island dressing. Turkey Meltdown-Roasted herb turkey breast with Served on a grilled Tuscan roll. aged cheddar cheese, tomato, mayo, and more. served on foccacia bread. FLYING DUTCHMAN $7.49 THE EMBARGO $7.49 Boar’s Head cracked pepper smoked turkey breast Our own oven roasted pork, with lettuce, tomato, grilled and topped with coleslaw, Cheddar cheese, and red onion, drizzled with olive oil and grilled on and thousand island dressing. Served on grilled light French bread – a cuban speciality. rye bread. THE EURO $7.49 RUSSIAN MADNESS $7.99 Everroast chicken, applewood bacon, lettuce, Grilled Pastrami topped with coleslaw and melted tomato, cheddar on multigrain.
    [Show full text]
  • Cured and Air Dried 1
    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
    [Show full text]
  • Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
    foods Review Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles Maria de Lurdes Enes Dapkevicius 1,2,* , Bruna Sgardioli 1,2 , Sandra P. A. Câmara 1,2, Patrícia Poeta 3,4 and Francisco Xavier Malcata 5,6,* 1 Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Heroísmo, Portugal; [email protected] (B.S.); [email protected] (S.P.A.C.) 2 Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Portugal 3 Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal; [email protected] 4 Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-516 Lisboa, Portugal 5 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 420-465 Porto, Portugal 6 FEUP—Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal * Correspondence: [email protected] (M.d.L.E.D.); [email protected] (F.X.M.) Abstract: As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, Citation: Dapkevicius, M.d.L.E.; and rheological properties, thus contributing to the development of its typical sensorial properties. Sgardioli, B.; Câmara, S.P.A.; Poeta, P.; Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autoly- Malcata, F.X.
    [Show full text]
  • The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • Diego Vitagliano
    Diego Vitagliano ANTIPASTI CROCCHÈ DI PATATE 1.50 Patate, provola, grana, prezzemolo, sale e pepe. Impanato con pangrattato MOZZARELLA IN CARROZZA 1.50 Pane in cassetta di grano duro, fior di latte di Agerola, sale. Impanato con farina e uova FRITTATINA DI BUCATINI 2.00 Bucatini di Gragnano trafilati al bronzo, besciamella, grana, sale, pepe, provola affumicata di Agerola, piselli, trito di carne e noce moscata. Impanata con pastella di farina e acqua FRITTATINA NERANO 2.00 Bucatini, besciamella, fior di latte di agerola, grana, zucchine, pancetta, basilico, provolone del monaco, sale e pepe ARANCINO CLASSICO 2.00 Riso arborio, ragù, carne macinata, piselli, provola, sale ARANCINO RISO VENERE 2.00 Riso venere, besciamella, ricotta di pecora pastorizzata, zest di limone, zucchine, sale e pepe TRIS DI MONTANARINE 6.00 Pizzette di pasta fritta con ragù / classico / genovese SCUGNIZZI NAPOLETANI 6.50 Straccetti di pasta fritti, pesto di basilico, pomodorini semidried, rucola e scaglie di Grana Padano DOP MARINARE STORICA 6.00 Pomodoro San Marzano DOP, aglio, origano del matese, olio extra vergine d’oliva fruttato intenso NAPOLETANA 8.00 Pomodoro San Marzano DOP, aglio, origano del matese, capperi di Sicilia, olive taggiasche, acciughe, olio extra vergine d’oliva SBAGLIATA 8.00 Pomodoro San Marzano DOP, pesto di aglio orsino, confettura di pomodoro San Marzano DOP, origano del matese, olio extra vergine d’oliva FACCIA GIALLA 7.00 Passata di datterino giallo, aglio, origano del matese, trito di mandorle, olio extra vergine d’oliva MARGHERITE
    [Show full text]
  • Soups + Salads Charcuterie + Cheese Starters Raw +
    • • ESTABLISHED “HE HAS SEEN 2020 THEM ALL.” • • STARTERS *Maryland Style Crab Cake 22 Black Hawk Farm Meatballs 16 Jumbo Lump Crab, Cajun Remoulade, Herb Salad Country Ham Pomodoro, Mozzarella, Focaccia Toast Deviled Eggs 15 Kung Pao Calamari 14 Paddlefish Caviar, Crème Fraiche, Rye Cracker Sorghum Chile Crisp, Peanut, Celery, Lime CHARCUTERIE + CHEESE TABLESIDE • SLICED TO ORDER Pony Board 25 Thoroughbred Board 44 Selection of 3 Meats & 3 Cheeses Selection of 6 Meats & 6 Cheeses An assortment of Peach Jam, Sorghum Mustard, House Made Pickles, Marcona Almonds, Honeycomb, and Pretzel Toast Points will be available with the Charcuterie + Cheese selections RAW + CHILLED TABLESIDE • FRESH SELECTIONS DAILY *East or West Coast Oyster 3.5 Maine Lobster Tail 14 *Chef’s Selection of Tartare I Ceviche I Crudo 14 Pacific Tiger Shrimp 3.5 Alaskan King Crab 36 ∞ Winner’s Circle Grand Plateau 130 ∞ Chef’s Selection Of Items From The Raw + Chilled Bar A selection of Old Bay Mignonette, Bloody Mary Cocktail, Horseradish + Lemon will be available with Raw Bar selections SOUPS + SALADS French Onion Soup 14 Matt Winn’s Wedge Salad 15 Copper & Kings Brandy, Kenny’s Kentucky Rose, Smoked Blue Cheese Dressing, Candied Broadbent Bacon, Duck Fat Crouton Preserved Tomato, Pickled Onion, Sieved Egg Lobster Bisque 14 Kentucky Bibb Lettuce 15 Butter Poached Lobster, Scallion Oil Mt. Tam Brie, Roasted Butternut Squash, Toasted Pumpkin Seeds, Spice Apple Cider Vinaigrette, Brioche Crouton Classic Caesar Salad 15 Romaine Lettuce, White Anchovies, Parmigiano-Reggiano, Garlic Wafer ∞ ADD PROTEIN ∞ *Verlasso Salmon 18 *Petite Filet of Beef 38 Heritage Chicken Breast 14 Grilled Tiger Prawns 16 *Please be advised that consuming undercooked or raw fish, shellfish, eggs, or meat may increase your risk of foodborne illness.
    [Show full text]
  • Cheeses Part 2
    Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days.
    [Show full text]
  • Non-Alcoholic Fatty Liver Disease
    NON-ALCOHOLIC FATTY LIVER DISEASE — A GUIDE TO — WHAT& HOW TO E AT TABLE OF CONTENTS PART 1 PART 2 • THE NORMAL LIVER • NUTRITION BASICS • THE LIVER WITH NON-ALCOHOLIC • WHAT ARE THE DIFFERENT FATTY LIVER DISEASE (NAFLD) FOOD GROUPS? • STAGES OF NON-ALCOHOLIC FATTY LIVER DISEASE PART 3 PART 4 • FOUR WAYS TO COOK VEGETABLES • TAKE A LOOK AT YOUR PLATE —MAKING RECIPES LIVER FRIENDLY • SAMPLE MEAL PLAN • GROCERY SHOPPING AND PLANNING MEALS • SNACKS & SMOOTHIES PART PART 1 THE LIVER AND NAFLD WHERE IS THE LIVER? The Iiver is one of the largest organs in the body. It is located in the upper right side of the belly. The liver is the only organ able to repair itself after injury. Your liver is essential to your life. You cannot live without it. THE LIVER— ASSISTS IN DIGESTION OF PROTEINS, FATS AND CARBOHYDRATES IS ESSENTIAL FOR DEVELOPING PROTEINS THAT SUPPORT OUR MUSCLE AND IMMUNE SYSTEM STORES AND RELEASES ENERGY, VITAMINS AND MINERALS HELPS MAINTAIN BLOOD SUGAR REMOVES TOXINS FROM THE BLOOD STREAM 2 WHAT IS NON-ALCOHOLIC FATTY LIVER DISEASE? Non-Alcoholic Fatty Liver Disease (NAFLD) results when liver cells become filled with fat. This fat can cause injury to the liver which can lead to cirrhosis, a severe condition where the liver is permanently scarred and damaged. Cirrhosis can lead to liver cancer or liver failure. You can control the progression of NAFLD by making the choice to change your diet and engage in daily activity. Most people do not know About 30% of U.S adults they have NAFLD, signs and have non-alcoholic fatty liver symptoms do not appear until disease.
    [Show full text]