The Sanctuary At

Total Page:16

File Type:pdf, Size:1020Kb

The Sanctuary At Starters Nachos 15 Queso, House Made Salsa, Jalapeño, Cilantro, Guacamole, Sour Cream Add Adobo-Rosemary Shrimp 10 Add Jerk Chicken 8 Add Cauliflower and Black Beans 6 Guacamole 18 Fresh Cilantro, Lime, Tortilla Chips Crispy Chicken Salad 18 Heart of Palm, Figs, Candied Pecans, Truffle & Honey Dressing Butter Lettuce and Crab Salad 18 Blue Crab, Avocado, Chipotle Dressing, Crispy Tortillas Loggerhead Caesar Salad 14 Crisp Romaine, Buttered Croutons, Parmesan Cheese, Caesar Vinaigrette Loggerhead’s Super Greens Salad 14 Baby Kale, Napa Cabbage, Mandarin Oranges, Crispy Wontons, Peanuts, Lime-Ginger Sauce Salad Enhancements Add Adobo-Rosemary Shrimp 10 Add Jerk Chicken 8 Add Blackened Mahi 10 Mains Served with choice of Fries, Chips and Salsa, Fruit or Black Beans Salad Tacos Chipotle Chicken, Pepper Jack Cheese, Sour Cream, Crisp Lettuce 17 Blackened Mahi Mahi, Salsa, Cilantro & Lime Slaw 18 Adobo-Rosemary Shrimp, Crisp Lettuce, Tropical Salsa, Avocado Crème 18 Southwestern Cauliflower, Arugula, Black Bean Salsa, Queso Fresco, Avocado Crème 17 Lobster Roll 22 Lemon, Celery, Chives, Crisp Lettuce Cheeseburger 20 Double Patty, American Cheese, Red Onion, Shredded Lettuce, Johns Island Tomato, Toasted Bun Jerk BBQ Chicken 17 Jerk Barbecued Chicken Breast, Melted Provolone, Grilled Pineapple, Adobo Mayonnaise, Shredded Lettuces Loggerhead BLT 18 Mahi Mahi, Bacon, Shredded Lettuce, Johns Island Tomato, Lemon Aioli, Toasted Roll Black Bean Burger 16 Adobo Mayo, Grilled Pineapple, Shredded Lettuce Desserts Loggerhead Banana Split 12 Chocolate Covered Banana, Vanilla Ice Cream, Cherries, Chocolate and Caramel Sauce, Crushed Oreos, Whipped Cream Kids Menu This menu is available for children under 12 years of age All served with fries or fruit Cheeseburger 14 Beef Hot Dog 10 Crispy Chicken Tenders 12 Macaroni and Cheese 10 Grilled Cheese Sandwich 10 .
Recommended publications
  • Cocktails Beer On
    score line at 0.75” COCKTAILS PERSEPHONE $12 Rye, Pineapple Gum, Fernet Branca, Lime Juice HUGO SPRITZ $12 St-GermaIn, Prosecco, Cucumber Water, Lime Juice JESSICA RABBIT $12 Tequila, Sour Cherry Molasses, Lime Juice, Ginger Syrup NEGRONI $12 Gin, Campari, Cinzano 1757, Grapefruit Bitters BEER ON TAP SPINDLETAP $7 BOOMTOWN BLONDE | Blonde ale, Houston, TX, Yeasty notes with biscuit, bread, cereal & a crisp bitterness EUREKA HEIGHTS $7 MOSTLY HARMLESS | Pale Ale, Houston, TX, German malt & citra hops are cosmically balanced in this weird hybrid of a beer style KARBACH $7 HORSESHOE | Pilsner, Houston, TX, Light, refreshing German style beer MODELO $7 ESPECIAL | Lager, Mexico City, Mexico Light hop character, orange blossom & a hint of herb score line at 0.75” STARTERS ARANCINI $9 Crispy risotto balls & pesto aioli GRANDMA’S MEATBALLS $11 Parmesan & basil CAESAR SALAD $12 Little gems & classic caesar dressing PIZZA & PASTA MARGHERITA $14 Tomato, mozzarella & garden basil PEPPERONI $16 Tomato & mozzarella MEAT LOVER’S $19 Pepperoni, sausage, mortadella, Mama Lil’s peppers, mozzarella & Sicilian oregano RIGATONI $16/$12 Texas wild boar ragu or basil pesto BURGER ROSALIE BURGER $16 8oz patty, balsamic onions, provolone cheese, arugula & fries * ADD BACON OR AVOCADO $3 MAKE IT IMPOSSIBLE $5 CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELL- FISH, OR EGGS MAY INCREASE RISK FOR FOOD BORNE ILLNESS score line at 0.75” RED PENFOLDS MAX $11 | $42 Cabernet Sauvignon | South Australia, AU | 2016 SMOKE TREE $14 | $55 Pinot Noir | Sonoma, CA | 2016 BERESAN WINERY BUZZ $16 | $60 Red Blend | Walla Walla, WA | 2012 FONTAFREDDA EBBIO $17 | $65 Nebbiolo | Langhe, IT | 2013 WHITE IL GUFINO $10 | $40 Pinot Grigio | Fruili, IT | 2018 PEJU $16| $60 Sauvignon Blanc | Napa, CA | 2017 STAG’S LEAP $15 | $58 Chardonnay | Napa, CA | 2018 SPARKLING SAVINO PROSECCO $10 | $40 Glera | Veneto, IT | NV CHANDON $16 | $60 Pinot Noir, Chardonnay, Pinot Meunier | Napa, CA | NV LA PERLINA $11 | $42 Moscato | Veneto, IT | NV .
    [Show full text]
  • Starters House Specialities Salads Tacos
    TEMAZCAL starters Mexican street corn chowder Lobster Guacamole Nachos V CHICKEN BROTH , CREAM , COTIJA , CHORIZO , SERRANO LOBSTER , TOMATO , ONION , CILANTRO , SERRANO CHILE 19 BLACK BEAN , CHIHUAHUA CHEESE , JALAPENO , GUACAMOLE , CHILE , CILANTRO 8 YOUR CHOICE : GRILLED VEGETABLE 13 CHICKEN 15 Guacamole V Chicken tortilla Soup TOMATO , ONION , CILANTRO , SERRANO CHILE 13 Grilled Vegetable Quesadilla V CHILE PASSILLA , QUESO FRESCO , AVOCADO , CHIHUAHUA CHEESE , WHOLE WHEAT TORTILLA , CREMA SERRANO CHILE 8 Roasted Chicken Taquitos FRESCA 16 CORN TORTILLA , QUESO FRESCO , SALSA VERDE 12 Corn Crusted Calamari Quesadilla JALAPENO , SPICY -SWEET CHILE SAUCE , YUCCA , Carne Empanadas CAYENNE FLOUR TORTILLA , RAJAS , SHREDDED CHEESE , CILANTRO 13 SHORT RIB , CHIHUAHUA CHEESE , CHIPOTLE AIOLI 13 CREMA FRESCA CHICKEN 17 GRILLED SHRIMP 19 CARNITAS 18 Shrimp Ceviche Tuna* Tartare Stack YUCATAN SAUCE , AVOCADO , BELL PEPPER , YUCCA 12 AVOCADO , CILANTRO , SOY , WASABI , YUCCA 13 Temazcal Antojitos Platter CHICKEN TAQUITO , CARNE EMPANADA , Huaraches carnitas Queso Fundido V SCALLOP ROLLITOS 15 CORN MASA CAKE , BLACK BEAN , CRISPY PORK , CHILI MEXICAN CHEESE FONDUE , GRILLED FLOUR TORTILLA 10 SAUCE , CREMA FRESCA 12 ADD : CHORIZO 3 Scallop Rollitos BACON , AVOCADO , MANGO SALSA , CHIPOTLE AIOLI 15 salads tacos Veracruzana Grain Salad V Grilled Vegetable Tacos V KALE , WILD RICE , QUINOA , POMEGRANATE , SHAVED BRUSSEL SPROUT , BLACK BEAN , CORN SALSA , AVOCADO , CORN TORTILLA , PORTOBELLO , CHIHUAHUA ALMOND , COTIJA CHEESE , CITRUS YOGURT DRESSING
    [Show full text]
  • A Black Tie Affair Catering
    A Black Tie Affair Catering Breakfast Continental Breakfast- Assorted Muffins, Danish, and Croissants, Fresh Fruit Platter Country Breakfast- Scrambled Eggs, Bacon and Sausage, House Potato Patties, Mini Scones, Fresh Fruit Platter Half Bagel, Half Continental Breakfast- Assorted Fresh Bagels with Plain and Herb Smear, Sliced Tomato and Red Onion, Assorted Muffins, Danish, and Croissants, Fresh Fruit Platter Oatmeal, Blueberry, Yogurt Pancakes- Served with Sugar Free Syrup, Scrambled Egg Whites, Turkey Sausage, Bottled Water, Coffee and Tea. Service with Sugar Free French Vanilla Creamer and Honey Croissant Sandwiches- Egg and Cheese or Ham, Egg, and Cheese on a Large Flaky Butter Croissant, Fresh Fruit Platter Bagels Delight-Assorted Fresh Bagels, Plain, Herb, and Salmon Smears, Sliced Tomato and Onion, Fresh Fruit Platter Breakfast A La Carte Assorted Croissants, Muffins, and Danish Assorted Pastries Assorted Scones Applewood Smoked Bacon (2 pieces per person) Bacon (2 pieces per person) Bacon: Applewood Smoked (2 pieces per person Bacon and Sausage (1 of each per person) English Muffins with Butter and Jam Fresh Seasonal Fruit Platter House Potato Patties Hot Oatmeal with Butter, Raisins, and Brown Sugar Lunch Menu Azteca Taco Salad (Build Your Own) Choice of: Seasoned Ground Beef or Turkey (Served Hot) Shredded Iceburg Lettuce, Diced Tomatoes, Sliced Black Olives, Shredded Mexican Cheese, Kidney Beans, Guacamole, and Creamy Green Salsa Dressing, Tortilla Chips and Salsa, Apple Cinnamon Empanadas Burger Buffet- Hamburgers and Veggie
    [Show full text]
  • Download PDF Menu
    Appetizers Sombrero® “Mexican Pizza”, crisp 6” flour tortilla topped with black or pinto beans, sour cream, guacamole, jack and cheddar cheese and fresh Pico de Gallo - 5.30 Nachos Fresh corn chips topped with black or pinto beans, guacamole, sour cream, melted jack and cheddar cheese and fresh Pico de Gallo - 7.59 Add chicken - 2.60 or steak - 2.90 Jalapeño Poppers Jalapeños stuffed with cheddar cheese, served on a bed of lettuce with sour cream - 5.75 Salads Tostada A crisp flour tortilla shell filled with mixed greens, black or pinto beans, guacamole, sour cream, jack cheese, fresh Pico de Gallo salsa - 7.59 Add chicken - 2.60 or steak - 2.90 Grilled Chicken Caesar Salad Romaine lettuce, charbroiled chicken, fresh avocado, Romano cheese and savory flavored croutons, served with creamy caesar dressing - 7.99 Cactus Salada Romaine lettuce, charbroiled chicken, steak, fresh Pico de Gallo and our own salad dressing, all tossed to order topped with crushed corn chips and shaved Romano cheese chicken - 8.55 steak - 8.85 Enjoy Any Burrito In A Bowl In Burrito Any Enjoy Tacos Asada Charbroiled steak in a soft corn tortilla with chopped onions and cilantro, served with hot or mild salsa - 2.99 Fish Fresh fish lightly breaded, fresh Pico de Gallo topped with shredded cabbage, along with our own tangy dressing with a squeeze of lime - 2.99 Pollo Charbroiled chicken in a soft corn tortilla with chopped onions and cilantro, served with hot or mild salsa - 2.99 Green Cactus Shrimp Charbroiled shrimp in a soft tortilla with chopped onions and cilantro,
    [Show full text]
  • O Ster Seasona
    Seasona Oster served with housemade cocktail sauce, lemon, horseradish, saltines TUNA TARTARE * yellowfin tuna, ginger, lemon, garlic oil, HOUSE * avocado, crispy tortilla strips / 12 2 each / 12 half dzn / 19 full dzn GRILLED ALABAMA OYSTERS * BLUE POINT * six oysters on the half shell, Executive Chef 3 each / 18 half dzn / 32 full dzn herb parmesan butter / 15 * Jean Claude PREMIUM WEST COAST OYSTER SEAFOOD PLATTER * 4 each / 24 half dzn / 42 full dzn 6 oysters on the half shell, marinated Etienne * mussels escabeche, peel & eat shrimp, SPRING/SUMMER REGIONAL OYSTER FEATURE lobster salad, tuna tartare / 50 Alabama year 2021 3 each / 18 half dzn / 32 full dzn SNACK SHARE OCEAN LanSea POINT JUDITH RHODE ISLAND FRIED CALAMARI CATCH OF THE DAY crispy okra, sweet & sour glaze / 12 creamy potato gratin, sautéed spinach, brown butter sauce / 30 PEEL & EAT SHRIMP * 1/2 pound PAN SEARED GULF SNAPPER housemade cocktail sauce / 12 mango-papaya salsa, puréed tomatillo, crispy plantains, garlic lime crema / 26 YELLOWTAIL HAMACHI CRUDO * hamachi, passionfruit aquachile, pistachios, PAN ROASTED KING SALMON * blood orange, basil oil / 14 sea island pea puree, white asparagus, exotic mushrooms, smoked tomato oil / 24 BURRATA FISH & CHIPS burrata, local heirloom tomatoes, beer battered cod, french fries, apple cider gastrique / 17 herb pesto, tomato lavash, herbs / 12 SEARED SEA SCALLOPS GRILLED BROCCOLINI truffled summer peas, roasted berkshire pork belly, garlic crème fraîche, chili spiced peanuts, creamy cauliflower puree / 29 grana padano / 8 NOLA
    [Show full text]
  • April 2019 - Menus MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Grades 6-8 Lunch MENUS ARE SUBJECT to CHANGE
    ` April 2019 - Menus MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Grades 6-8 Lunch MENUS ARE SUBJECT TO CHANGE 4-1 4-2 4-3 4-4 4-5 Teriyaki Veggie Patty Sandwich -V Oven Fried Chicken Drumstick Zesty Beef Chalupa with Rice Manager’s Choice Teriyaki Beef Dipper Rice Bowl Whole Grain Cheese Pizza Wedge -V Corn Muffin Crispy Chicken Filet Sandwich Whole Grain Hawaiian Pizza Café LA Burger or Café LA Cheeseburger Deli Cheese Sandwich -V Whole Grain Pepperoni Pizza Chinese Chicken Salad Chicken Caesar Salad & Cheesy Bread Tuna Salad Plate Pretzel Roll Mini Potato Tots Yogurt Parfait Wholesome Granola -V Aloha Roll Yellow Submarine Sandwich Deli Turkey & Cheese Sandwich Petite Baby Carrots – S Classic Tuna Sandwich Pastrami & Cheese Croissant Roasted Potato Wedges Broccoli Buds Fruit – S Waffle Cut Fries Fiesta Pinto Beans Petite Baby Carrots – S Lettuce & Tomato Fresh Garden Salad Petite Baby Carrots – S Fruit – S Frozen Fruit Cup Frozen Juice Slush Fruit Cup 4-8 4-9 4-10 4-11 4-12 Bean & Cheese Pupusa Curtido Slaw -V Chicken Tenders Taco Bean Dip Mini Chicken Corn Dogs Mesquite BBQ Pork Sandwich Teriyaki Veggie Patty Sandwich -V Corn Muffin Crunchy Tortilla Chips Whole Grain Hawaiian Pizza Café LA Burger or Café LA Cheeseburger Whole Grain Cheese Pizza Wedge -V Whole Grain Pepperoni Pizza Crispy Chicken Filet Sandwich Chicken Caesar Salad & Cheesy Bread Tuna Salad Plate Pretzel Roll Yogurt Parfait Wholesome Granola -V Chicken Caesar Salad & Cheesy Bread Chinese Chicken Salad Yellow Submarine Sandwich Deli Turkey & Cheese Sandwich Deli Cheese
    [Show full text]
  • Taco Platters Appetizers Holy Guacamole Entrees Rita's Fajitas
    Taco Platters (2) TACOS PER ORDER Served with Mexican Rice + Beans OR a Mini Taco Salad FLAME GRILLED CHICKEN 13.95 guac sauce, pico, cilantro Holy ADOBO LAMB CHEESESTEAK 15.95 peppers, onions, oaxaca cheese, cilantro Guacamole PORK CARNITAS 13.95 RITA’S ORIGINAL (V,GF) 13.95 pineapple chile sauce, onions, cilantro lime, cilantro, pico de gallo CRISPY MAHI-MAHI 15.95 TRUFFLE STREET CORN GUAC (VG,GF) 14.95 chipotle slaw, guac sauce, pico charred corn, truffle crema, BAJA GRILLED SHRIMP 15.95 cotija, chile-lime baja sauce, verde sauce, pico SPICY TUNA & MANGO GUAC* 14.95 CARNE ASADA* 14.95 hand chopped sushi grade tuna, oaxaca, caramelized onion, guac sauce sriracha, scallion KUNG PAO CRISPY DUCK 15.95 hoisin sauce, scallion, peanuts Appetizers IMPOSSIBLE SUPREME (VG) 14.95 plant based “meat”, lettuce, oaxaca cheese, sour cream, pico RITA’S SIGNATURE LOADED NACHOS (GF) 11.95 oaxaca, guac, queso, refried beans, lettuce, pico, jalapeño, Rita’s Fajitas SERVED ON A BED OF: verde sauce, sour cream Sauteed Peppers & Onions ADD: Chicken +5 Impossible “Meat” +5 w/ Guac, Sour Cream, Lettuce, Carne Asada* +6 Pico, Cheese, Lime & Warm Flour Tortillas RED CHILE CHICKEN QUESADILLA 12.95 FLAME GRILLED CHICKEN 18.95 oaxaca cheese, chipotle ranch, sour cream BAJA GRILLED SHRIMP 19.95 SUB: Grilled Steak* +2 Carnitas +2 Impossible “Meat” +5 STEAK, SHRIMP & CHICKEN COMBO* 24.95 CARNE ASADA FIESTA FRIES* (GF) 11.95 GRILLED WAGYU SKIRT STEAK* 23.95 flame grilled skirt steak, pico, queso, guac sauce, chipotle ranch Entrees FLAME GRILLED CHICKEN WINGS (GF) 12.95
    [Show full text]
  • APPETIZERS Guacamole FRESH TABLESIDE GUACAMOLE Prepared Just the Way You Like It — with Fresh Avocados, Spicy Serrano Chiles and a Special Blend of Herbs and Spices
    FRESH TABLESIDE APPETIZERS GUACAMOLE FRESH TABLESIDE GUACAMOLE Prepared just the way you like it — with fresh avocados, spicy serrano chiles and a special blend of herbs and spices. 12.00 CRISPY FLAUTAS Four crispy flour tortillas filled with grilled chicken and jack cheese. Topped with cotija cheese, crema fresca, pico de gallo. With jalapeño jelly and red pepper dip. 10.50 LOADED TOSTADA CHEESE QUESADILLA NACHOS Grilled with a hint of jalapeño butter until crisp and golden brown with pico de gallo, salsa picante, guacamole and sour cream. 12.00 Grilled Chicken add 1.00 • Grilled Steak* add 2.00 LOADED TOSTADA NACHOS Individually topped tostadas loaded with pork-chorizo, refried beans, salsa picante, tomatillo sauce and warm melted cheese. Topped with marinated red onions and cotija cheese. 10.50 MEXICAN BUFFALO WINGS 10 wings with our Mexican twist on a classic favorite served buffalo-style with ranch dip.11.00 BACON-WRAPPED SHRIMP Four large grilled shrimp wrapped in roasted pasilla chiles, manchego cheese and bacon. 14.25 QUESO DIP Two cheese blend, pico de gallo, roasted pasilla peppers BACON-WRAPPED SHRIMP and cilantro. Served with warm tortilla chips. 8.50 Carnitas add 1.00 NACHOS SUPREMOS Chicken on a mound of warm chips, melted cheese, refried beans and guajillo chile sauce topped with fresh jalapeños, tomatoes, green onions and guacamole. 13.00 Steak* add 2.00 GRANDE FIESTA PLATTER • Buffalo Tenders or Wings • Crispy Flautas • Nachos Supremos • Cheese Quesadilla PLATTER Served with guacamole and dipping sauces. 18.50 GRANDE FIESTA FIESTA MARKET SALAD Spring mix, cucumbers, tomatoes, roasted almonds SOUP & SALADS and raisins tossed in serrano-grape vinaigrette.
    [Show full text]
  • Daddy's Mexican Caesar Salad
    We love Mexican food! Well, who doesn’t really? The flavors are beguiling – spicy and hot, and Mexican food fills the belly like almost no other type of cuisine! The aroma of roasting peppers is magical. They smell soooooooo good! I just imagine Kokopelli playing poblanos right though his flute, leaving a wake of the heavenly scent as bystanders gather for one deep breath! Whether it’s chicken enchiladas, elk linguica taquitos or chicken-tomatillo tamales, we always look forward to a meal of any of them! And, we love to serve Daddy’s Mexican Caesar on the side! At our house, my husband (aka Daddy) is the chief Caesar salad maker. He first learned by watching our waiter make a tableside Caesar at Matteo’s Italian restaurant in Honolulu many years ago. Ever since, he’s been tweaking it to our perfect style and everyone loves it. One day, we decided to put a spicy twist on his dressing so it would pair well with our enchiladas. So, he went to work, switching out lemon for lime, adding a dash of salsa, hot sauce and our favorite … fresh cilantro! This dressing still has all the components of an Italian Caesar, but with these simple additions! Because anchovies are a “love or hate” ingredient, we now leave the anchovy out of the dressing, but toss a few anchovy-stuffed olives into the salad for those who love the salty taste of those pungent little fish! Daddy’s Mexican Caesar Salad (Serves 4 side salads) Dressing: 2 ounces olive oil 1 clove garlic, minced Juice of 1/2 lime 1 tablespoon red wine vinegar 4 twists of Himalayan pink salt grinder 8 twists from black pepper grinder 4 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire Sauce 1 1/2 teaspoons hot sauce 2 tablespoons red salsa 2 tablespoons minced fresh cilantro 1/4 cup freshly grated Parmesan cheese DIRECTIONS Mix all ingredients in a jar with a tight-fitting lid and shake vigorously until well integrated.
    [Show full text]
  • Steak Caesar Salad
    STEAK CAESAR SALAD Fresh Caesar dressing is worth the five minutes and handful of ingredients it takes to make. I always keep a few tins of anchovies on hand for this reason. They add a depth to the dressing that is simply impossible to achieve without them. By all means, use whatever greens you have on hand. INGREDIENTS For the steak For the salad − 3 hearts romaine lettuce (or greens − 2 pounds high-quality steak of choice) (ribeye is great) − 1 clove garlic − Sea salt and pepper − 6 anchovy fillets − 1 tablespoons extra virgin olive − ½ cup extra virgin olive oil oil − 4 tablespoons freshly squeezed lemon juice − 1 cup Parmesan cheese, grated − 2 egg yolks − Sea salt and pepper INSTRUCTIONS 1. Pat the steaks dry and generously season with salt and pepper. 2. Heat a cast iron skillet over medium-high heat. Add in the olive oil. 3. When the olive oil begins to smoke, carefully lay the steaks down in the skillet. Cook for 4 minutes before flipping over. You should have a nice colored crust on the steak. Cook on the second side for an additional 4 minutes, or until done to your liking. Turn off the heat and set the steak aside to rest. 4. While the steak rests, wash and cut the romaine into bite size pieces. Add the lettuce to a large bowl and set aside. 5. Lastly, add the garlic, anchovies, olive oil, lemon juice, Parmesan cheese, and egg yolks to a high powered blender. Blend together until the dressing is completely smooth. Season to taste with salt and pepper (or additional lemon juice, if desired).
    [Show full text]
  • Recipe for Charred Caesar Salad This Classic Salad Is a Favourite Among
    Recipe for Charred Caesar Salad This classic salad is a favourite among health-conscious A-listers at The Belvedere, The Peninsula Beverly Hills’ iconic alfresco-terrace restaurant. The recipe here makes a perfect light lunch for 2 to 4 people. Ingredients: Salad • 3 Romaine lettuce hearts, chopped • 1 bunch kale, stems removed, washed and thoroughly dried • ½ kg Brussels sprouts • 113 g Parmesan, shredded • 113 g Parmesan, shaved • ½ cup croutons (The Belvedere makes these fresh, but packaged croutons work just as well) Peppercorn-White Anchovy Dressing • 2 tbsp red wine vinegar • Juice and zest of 1 lemon • 2 tbsp half and half • 1 tsp Dijon mustard • 2 oil-packed anchovy filets • 1 clove garlic • 1 egg yolk • ¼ cup parmesan cheese • 1 cup olive oil • 1 tsp Worcestershire sauce • 3 dashes Tabasco • cracked pepper to taste Preparation: • Preheat oven 244°C. • Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy and soft, about 30 minutes (they are ready when they turn dark brown). • Lightly toss the kale in olive oil, and bake slowly in a single layer on a sheet tray in a 300°F oven until crispy, about 30 minutes. • Set Brussels sprouts and kale aside to cool. • Make the dressing. First, blend garlic, anchovy, and water together in blender until smooth; then add vinegar, Dijon mustard, lemon juice and lemon zest. • Add the egg yolk; then, with the blender on low speed, slowly add the olive oil. Finish by adding Tabasco, Worcestershire, parmesan and cracked pepper. • In a large bowl, place Romaine, roasted Brussels sprouts, crispy kale, shredded parmesan and croutons and toss with dressing.
    [Show full text]
  • Caesar Salad 12.50
    Served with fresh fruit side, sub Fries 2.00 or Served with French Bread or Grain Roll Sweet Potato Fries 2.50 Substitute a Popover add 2.95 Choice of: Hearty White or Wheatberry Bread, or Gluten Free Roll add 1.00 Whole Grain Roll, Ciabatta Roll or French Bread BACON GUACAMOLE CHICKEN SALAD Try a sandwich in a Popover add 2.95 On Gluten Free Roll add 1.00 romaine, chicken slices, tomato, hardboiled GUACAMOLE SANDWICH egg, guacamole, cheddar, bacon and croutons, with a side of Creamy Onion guacamole, mesquite chicken slices, Dressing 14.95 bacon, lettuce, mayo 9.50 BEET SALAD HUMMUS & TURKEY SANDWICH beets, romaine and mixed greens, carrots, turkey, hummus, tomato, sprouts, chopped egg, blue cheese, candied bacon spinach, sweet and spicy chili mayo 9.50 and house made peanut brittle tossed MOZZ-A-GUAC SANDWICH with French Vinaigrette 14.50 sundried tomato pesto, fresh mozzarella, BEEF “COBB” SALAD guacamole, spinach, sprouts, mayo 9.50 a half pound of skewered beef shoulder CURRIED CHICKEN SANDWICH tender medallions finished with garlic butter, chicken breast, bananas, cranberry sauce, on spinach with grilled yellow squash, peanut-coconut-raisin mix, curry glaze, chopped bacon, cheddar cheese, mayo 9.50 hardboiled egg & cucumbers, topped with guacamole and a warm TURKEY BLT Blue Cheese Beef Reduction Dressing 17.95 turkey, bacon, lettuce, tomato, mayo 9.50 CURRIED CHICKEN SALAD COMBINATION SANDWICHES chicken slices, curry sauce, red onions, half of an above sandwich with one of the following: banana slices, coconut-peanut-raisin mix bowl
    [Show full text]