DOCSLIB.ORG

Peekskill High School Lunch Menu: September 2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Peekskill High School Lunch Menu: September 2018 Monda y Tuesda y Wednesda y Thursda y Frida y 6 7 WELCOME BACK!! Pineapple Teriyaki Chicken Cacciatore or We Hope You All Chicken Stir Fry or Asian Roasted Pork with Sausage, Peppers, and Have A Wonderful Onions served over Cabbage and Scallions Pasta with Roasted and served with Fried Rice, Successful School Carrots and Fresh Broccoli with Garlic and Cantaloupe Year!! Ginger, and Sliced Kiwi 10 11 12 13 14 Roasted Jerk Chicken or Choice of Pork, Chicken, Stuffed Peppers or Garlic and Citrus Herb or Beef Tacos on (2)Local Stuffed Baked Potato with ROSH HASHANA ROSH HASHANA Crusted Pork Loin Soft Corn Tortillas served Choice of Seasoned SCHOOLS CLOSED SCHOOLS CLOSED Served with Lemon and with Brown Rice, Black Ground Beef and Rice or Herb Brown Rice, Beans, Corn, Fresh Pico Lentils, Quinoa, and Black Roasted Garlic Potatoes, de Gallo, Guacamole and Beans, Served with and Fresh Grapes Fresh Pineapple Honeydew Melón 17 18 19 20 21 Honey Chipotle Roasted Pernil or Chicken with Indian Curried Ground Cheese Enchilada or Beef Turkey or Spicy Thai Chimichurri served with Beef or Lasoni Gobi Burrito served with Chicken served with Mangu (Mashed Green YOM KIPPUR (Roasted Fresh Spanish Rice, Refried Coconut Mango Rice, Plantains), Grilled Garlic SCHOOLS CLOSED Cauliflower tossed in chili Beans, Grilled Corn on Roasted Butternut Flatbread Chips and garlic sauce), with the Cob with Cilantro, Squash and Strawberries Fresh Mango Vegetable Rice, Sag Chili Powder and (Indian cream spinach) Parmesan Cheese and and Grapefruit Fresh Mixed Fruit Cup 24 25 26 27 28 Sriracha and Maple Sausage and Beef Turkey and Sausage Spicy Korean Style Pork Roasted Chicken or Slow Roasted Pulled Baked Ziti or Three Gumbo or or Beef Bulgogi served Ground Beef Steak with Pork, BBQ Beef Brisket, Cheese Baked Ziti Cajun Creole Chicken with Kimchi Fried Rice, Onion and Mushroom or BBQ Chicken served served with Grilled Garlic served with Dirty Rice, Sweet Pickled Gravy, Dinner Roll, with Corn Bread, Cole Bread, Roasted Sweet Cucumbers, Broccolini sautéed with Slaw, Baked Beans and Broccoli Raab, and Potatoes, and Fresh Ginger and Soy Brussel Garlic and a Fresh Berry Fresh Peach Fresh Nectarine Watermelón Sprouts Cup and Fresh Pear A Reimbursable Lunch Fresh Fruits and Entrees Available Daily FREE BREAKFAST AND Includes: Vegetables -Made to Order Deli and LUNCH At least 3 of the following 5 Available Daily Salad Bar Milk Available Daily: with at least ONE being a fruit, -Baby Carrot Sticks -Pizza Station with Assorted BREAKFAST AND juice, or vegetable: Fat Free Chocolate -Crispy Roasted Chickpeas Pizzas LUNCH IS AVAILABLE Skim Milk *Protein* -Side Romaine Salad -Grill Station with Burgers *Grain* and Hot Sandwiches AT NO CHARGE FOR 1% Milk -Side Corn Salad EVERY STUDENT FOR *Fruit/Juice* -Assorted Fresh Hand Fruit -Fresh Fruit Smoothies *Vegetable* -Assorted Fresh Fruit Cups -Fresh Fruit and Yogurt THE 2018-2019 SCHOOL *Milk* Parfaits YEAR This institution is an equal opportunity employer. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your chance of food borne illness. Please note: Menu is subject to change. Notice posted when available. Please inform your server, cashier, and nurse of any allergies. Peekskill High School Menu de Almuerzo: Septiembre 2018 Lunes Martes Miercoles Jueves Viernes 6 7 ¡¡Bienbenidos!! Pollo salteado conTeriyaki de piña o cerdo asado Cacciatore de pollo o Esperamos que asiático con repollo y salchichas, pimientos y todos tengan un cebollas, servidos con cebollas, servidos maravilloso y arroz frito, brócoli con ajo, sobre pasta con ¡¡Éxitoso Año jengibre y kiwi en rodajas zanahorias asadas y melón fresco Escolar¡¡ 10 11 12 13 14 Pollo asado o lomo de Opción de tacos de cerdo, Pimientos rellenos o cerdo con ajo y hierbas pollo o carne de res en (2) papas rellenas al horno ROSH HASHANA ROSH HASHANA cítricas, servido con tortillas de maíz blando con opción de carne ESCUELAS CERRADAS ESCUELAS CERRADAS limón y arroz integral de con arroz integral, frijoles molida sazonada y arroz hierbas, negros, maíz, pico de o lentejas, quinoa y Papas tostadas al ajillo y gallo fresco, guacamole y frijoles negros, servido uvas frescas piña fresca con melón 17 18 19 20 21 Pavo Chipotle asado con Pernil o pollo con Carne molida al curry o Enchilada de queso o miel o Pollo Thai picante chimichurri, servido con Lasooni Gobi (coliflor burrito de carne servido servido con mangu (puré de plátanos YOM KIPPUR fresco asado con arroz español, frijoles arroz de coco y mango, verdes), nachos de ajo y ESCUELAS CERRADAS con salsa de ajo y chile) refritos, maíz a la parrilla calabacín asado y fresas mango fresco con arroz de vegetal, Sag en la mazorca con cilan- (crema de espinaca tro, chile en polvo y Indiana) y toronja queso parmesano y fruta fresca mixta 24 25 26 27 28 Pollo asado en Sriracha y Carne de puerco asada a Salchicha y Ziti con Pavo y salchicha Gumbo Puerco picante estilo miel o filete de carne fuego lento, falda de carne al horno o Ziti de o coreano o carne de res molida con salsa de carne de barbacoa o tres queso al horno Pollo criollo cajún servido Bulgogi, servido con arroz cebolla y champiñones, pollo a la parrilla servido servido con pan de ajo a con arroz, batatas asadas frito Kimchi, pepinos dul- rolo de pan, con pan de maíz, ensal- la parrilla, y sandía fresca ces, Bruselas de jengibre, broccolini salteado con ajo ada de col, frijoles hor- Brócoli Raab y nectarina soja y pera fresca y fruta fresca neados y melocotón fresca fresco Un almuerzo reembolsable Frutas frescas y Vegetales Entradas disponibles DESAYUNO Y ALMUERZO Incluye: Disponible diariamente todos los días GRATUITO Al menos 3 de los 5 siguientes -Palitos de zanahoria Bebe -Pedido a la orden de Deli y Leche disponible todos -Garbanzos tostados ensaladas EL DESAYUNO Y EL AL- con al menos UNO siendo los días: fruta, jugo o vegetal: crujientes -Estacion de Pizza con pizzas MUERZO ESTÁN DISPON- *Proteína* -Ensalada de Romaine variadas IBLES GRATIS PARA Chocolate sin grasa -Estacion a la parrilla con ham- Leche desnatada *Grano* -Ensalada de maíz burguesas y bocadillos calientes TODOS LOS ESTUDIANTES *Jugo de frutas* - Variedad de frutas frescas -Batidas de frutas frescas POR EL AÑO ESCOLAR Leche de1% *Vegetal* - Variedad de tazas de frutas - Frutas frescas y yogur Parfaits 2018-2019 *Leche* frescas This institution is an equal opportunity employer. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your chance of food borne illness. Please note: Menu is subject to change. Notice posted when available. Please inform your server, cashier, and nurse of any allergies. .
Recommended publications
  • Cover Page for MONDAYS & TUESDAYS

    Cover Page for MONDAYS & TUESDAYS

    Cover page FOR MONDAYS & TUESDAYS WESTERN & GRILL SECTIONS COLD & JAPANESE SOUP SEAFOOD ON ICE SELECTION: ROASTED CARROTS AND PUMPKIN SOUP BLUE CRABS Croutons, Parmesan Cheese, Crispy Bacon BLACK TIGER PRAWNS MUSSELS CARVING CLAMS WHOLE ROAST U.S. BEEF RUMP *Herbed Butter, Garlic Butter, Lemon Butter PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN JAPANESE SUSHI BAR ON THE GRILL SUSHI BBQ PORK BELLY BELT FISH BEEF KEBAB SALMON SHRIMP KEBAB TAMAGO GINDARA STEAK CUTTLEFISH NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH M A K I R O L L S BEEF TENDERLOIN STEAK DRAGON CLAW FUTO MAKI VEGETABLES VEGETARIAN ROLL MASHED POTATO CALIFORNIA MAKI MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO SASHIMI TAMAGO SAUCES TUNA MUSHROOM GRAVY SALMON THYME JUS HERB & GARLIC BUTTER PICKLED SHRIMP SALAD PINEAPPLE - INFUSED SAKE HOT WESTERN DISH BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE COLD CUTS PLATTER (Farmer’s Ham, Pastrami, Salami) CHEESE PLATTER (Blue Cheese, Smoked Cheese, Emmental, CONDIMENTS Toasted Nuts, Dried Fruits) BBQ SAUCE DIJON MUSTARD COMPOSED SALADS HORSERADISH SAUCE WHITE WINE CREAM SAUCE WALDORF SALAD (Apple, Celery, Walnuts) HOT SAUCE LEMON & FETA QUINOA SALAD (Olives, Tomato, Parlsey) SOM TAM SALAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) CHICKEN MANGO AND CUCUMBER SALAD CANAPÉ BITE WOK, ROAST & DIM SUM SHRIMP AND CUCUMBER BITES (Cream Cheese, Chives, Capers) ASIAN STATION & CHINESE ROAST SECTION DEVILED EGGS (Dijon Mustard, Smoked Paprika) Live Cooking, Fried Rice Meat & Vegetable
  • Bbq 25 Pdf, Epub, Ebook

    Bbq 25 Pdf, Epub, Ebook

    BBQ 25 PDF, EPUB, EBOOK Adam Perry Lang,David Loftus,Jamie Oliver | 68 pages | 01 Jun 2010 | HarperCollins Publishers Inc | 9780061990236 | English | New York, United States Bbq 25 PDF Book This edition is packaged as a four-color, easy-to-clean, board book. We've learned from the best and are proud to say we have mastered the art. The long and storied culture of Turkish barbecue is centered around mangal , a tradition similar to American cookouts where families or much larger groups gather to grill massive amounts of meat all day long. To ensure we are able to help you as best we can, please include your reference number:. They offer dining room seating as well as a drive-thru for quick service. Current selection is: Hardcover. Close View All 1 of 25 View all 8 Locations. The restaurant features its own signature barbecue sauce made in house from a secret recipe. Make sure to leave room for their sides. Gatlinburg, Tennessee. It's in our blood. The trailer-served BBQ became so popular that they ran out of food in the early afternoon practically every day. To ensure we are able to help you as best we can, please include your reference number:. Chef Killen was trained at Le Cordon Bleu, and he has also had extensive experience in a popular steakhouse. Book Format. Close View image. Oh, and by the way, beer. Salinas, California. Today, however, slow cookers can achieve a similar effect. Each piece of meat is slow-smoked strictly over hickory wood, and everything they serve is hand-prepared in-house with no added preservatives.
  • The Evolution of Bulgogi Over the Past 100 Years*

    The Evolution of Bulgogi Over the Past 100 Years*

    Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
  • Cuisines of Asia

    Cuisines of Asia

    WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat.
  • KIM's KOREAN BBQ A-1. Japchae

    KIM's KOREAN BBQ A-1. Japchae

    KIM’S KOREAN BBQ Haemool 김스 코리언 바베큐 Pa Jeon Pan Seared Mandu 김스 코리언 바베큐 KIM’S APPETIZERSKOREAN BBQ 전식 A-1. Japchae 잡채 Small 7.99 Vermicelli noodles stir fried with Large 10.99 beef & vegetables 만두 A-2. Mandu 6.99 Japchae Ddeobokki Korean style beef & vegetable dumplings (Pan Seared or Fried) A-3. Haemool Pa Jeon 해물 파전 12.99 Korean seafood pancake filled with various seafood & green onions (CONTAINS SHELLFISH) A-4. Ojingeo Twigim 오징어 튀김 14.99 BINGSU 빙수 Korean style fried squid (calamari) Shaved ice dessert with sweet topping. (CONTAINS EGGS) A-5. Ddeobokki 떡볶기 7.99 xx Spicy rice cakes and boiled egg with fish cakes stir-fried in a spicy red pepper sauce Mango Bingsu Patbingsu A-6. Kimchi Jeon 김치 전 12.99 Kimchi pancake made with kimchi, onions, & green onions x Mild Spicy xx Medium Spicy xxx Extra Spicy Strawberry Bingsu Blue-Berry Bingsu ENTREES 정식 김스 코리언 바베큐 KIM’S KOREAN Dak Bulgogi GRILLBBQ 구이 1. Galbisal 갈비살 25.99 Marinated BBQ beef boneless short rib with onions This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) Add Romaine lettuce 1.99 2. Sam Gyeob Sal Gui 삼겹살 구이 19.99 Thick sliced barbeque-style pork belly This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) 3. Bulgogi 불고기 16.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) KOREAN BBQ This menu item is available as an optional entrée.
  • Drums & Flats Breakfast-- CORN DOGS

    Drums & Flats Breakfast-- CORN DOGS

    25-May 26-May 27-May 28-May 29-May 30-May 31-May Venue Monday Tuesday Wednesday Thursday Friday Saturday Sunday MEMORIAL DAY Drums & Flats Pulled BBQ Pork Sweet & Sour Chicken Chicken Tampico Baked Chicken Wings Chicken Casserole Pulled BBQ Pork Philly Cheese STEAK Crispy Baked Buffalo Cauliflower Grilled Chicken Philly Cheese Breast Honey Hoison Pork Loin Beef Stroganoff Crispy Chicken Wings Cajun Tilapia Crispy Ranch Chicken CHICKEN Corn on the Cob Garlic Green Beans Fresh Vegetable Medley Fried Chicken Tenders Fried Mushrooms Sautéed Zucchini HOAGIE BUNS Yellow Squash w/ Red Asparagus Fresh Steamed Broccoli Onions Fried Chicken Wings Roasted Cauliflower Orange Basil Carrots HOT WINGS Chopped Cilantro, Green Onions, Broccoli w/ Sundried Baked Beans Egg Rolls Battered Green Beans Sesame Seeds Tomatoes Baked Beans TATER TOTS Potato Wedges Fried Rice Egg Noodles Carrot & Celery Sticks Spicy Potato Wedges Mashed Potatoes Macaroni & Cheese Macaroni & Cheese Yukon Gold Potatoes Jo Jo Potato Wedges Spinach Casserole Honey Dill Carrots Pes w/ Pimentos Steak Fries Golden Rice Baby Carrots Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Assorted Cakes & Pies Cobbler or Warm Cobbler or Warm Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Cobbler or Warm Pudding Pudding Pudding Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Dinner Roll Corn Bread Corn Bread Corn Bread Corn Bread Corn Bread
  • Great Food, Great Stories from Korea

    Great Food, Great Stories from Korea

    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
  • AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat.
  • ASADO Care & Use/Installation

    ASADO Care & Use/Installation

    MAKE THE MOST OF YOUR ASADO CARE & USE/INSTALLATION L30AG Built-In and L30AGF Freestanding Models WARNINGS WARNING READ THIS MANUAL CAREFULLY and completely before using your grill to reduce the risk of: 1. Fire 2. Burn hazard, personal injury or property damage 3. Ruined steaks or other unpleasant cooking experiences 4. Unapproved installation or servicing. THIS PRODUCT IS DESIGNED FOR OUTDOOR USE ONLY. Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read this manual thoroughly before installation, use, or servicing of this product. DANGER DANGER IF YOU SMELL GAS: S’IL Y A UNE ODEUR DE GAZ: 1. Shut off all gas supply lines to the grill. 1. Coupez l’admission de gaz de l’appariel. 2. Extinguish any open flames. 2. Éteindre toute flamme nue. 3. Carefully open the lid. Remember, it may be 3. Ouvrir le couvercle. extremely hot! 4. Si l’odeur persiste, éloignez-vous de 4. If odor continues, keep everyone away from the l’appareil et appelez immédiatement le grill and immediately call your gas supplier or fournisseur de gaz ou le service d’incendie. your fire department. WARNING AVERTISSMENT 1. DO NOT store or use gasoline or other flam- 1. Ne pas entreposer ni utiliser de l’essence ni mable vapors and liquids in the vicinity of this d’autres vapeurs ou liquides inflammables or any other appliance. dans le voisinage de l’appareil, ni de tout autre appareil. 2. An LP cylinder not connected for use shall 2. Une bouteille de propane qui n’est pas rac- not be stored in the vicinity of this or any cordée en vue de son utilisation, ne doit pas other appliance.
  • S Ig Nature Entré Es

    S Ig Nature Entré Es

    DINNER is SERVED DAILY from A T U R E E N T R 5 PM to 11 PM I G N É E S FIRST BITES S BURGERS & GF CAPRESE SALAD 9 SANDWICHES tomato, mozzarella, SEA LAND All ASADO sandwiches are served balsamic glaze, fresh basill includes signature au gratin potatoes and includes signature au gratin potatoes and with choice of French fries, fresh vegetables fresh vegetables housemade potato chips, or assorted CRISPY CALAMARI 9 fresh fruits, except for quesadilla sweet chili sauce, ASADO aioli MAHI MAHI—CHARBROILED* 23 BRAISED DUCK TACO 17 mango jalapeno salsa avocado, grilled tomato salsa, cabbage confit, flour tortillas ASADO SMOKED CRAB CAKES 14 served with cilantro rice BACON BURGER* 13 Jumbo lump crab, ASADO aioli SEAFOOD MIXED GRILL* 25 8 oz Certified Angus Beef Brand®, kebab of shrimp, salmon, scallops, aged white cheddar, carmelized farm fresh vegetables, asado aioli, PORK CHOP AU JUS* 20 WILD MUSHROOM RAVIOLI 11 GF onions, roasted garlic, mayonnaise, served with cilantro rice pan seared in its own juice tomato basil coulis farm to market onion bun GRILLED SALMON* 22 VEGETABLE MIXED GRILL 16 GF SHRIMP MARTINI 14 THE BURGER* 11 cedar plank grilled, beurre blanc kebab of grilled bell pepper, onion, jumbo shrimp, cocktail sauce 8 oz angus, lettuce, tomato, potato, squash, mushroom, zucchini, purple onion tomato, served with cilantro rice, TILAPIA GRENOBLOISE 20 add CHEESE 1 grilled corn cob, and chimichurri sauce SOUPS & SALADS capers, lemon confetti, parsley with a add BACON 1.25 brown butter sauce SOUP DU JOUR cup 4 bowl 6 grilled farmers market
  • KOREAN BEEF BULGOGI with Stir-Fried Broccoli, Bell Pepper, Cabbage, Carrots & Cashews

    KOREAN BEEF BULGOGI with Stir-Fried Broccoli, Bell Pepper, Cabbage, Carrots & Cashews

    KOREAN BEEF BULGOGI with stir-fried broccoli, bell pepper, cabbage, carrots & cashews COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 25 MIN 2 680 21 GRAMS PALEO // GLUTEN-FREE Bulgogi sauce is sweet and savory — and INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED essential to Korean barbecue. Typically used 10 oz Ground beef medium & large sauté pans as a marinade for thinly sliced beef, we’ve 3 ½ oz Bulgogi-style amino sauce T measuring cup & spoons simmered it here with pan-seared ground 6 oz Broccoli cooking oil beef for umami-rich flavors. It’s all served 3 ½ oz Red bell pepper* salt & pepper over a colorful veggie stir-fry featuring 3 ½ oz Cabbage* & 1 ¼ oz & carrots broccoli, red bell pepper, cabbage, carrots, ALLERGENS 1 whole Yellow onion and buttery cashews. A sprinkle of black T TREE NUTS (cashews, coconut) ½ oz Dry-roasted cashews T and white sesame seeds adds a light crunch 2 tsp Black & white sesame seeds to every bite. KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1. Certified gluten-free by the Gluten Intolerance *This ingredient may be a different color. Either way, this dish will still be delicious! Group’s Gluten-Free Food Service (GFFS) program. Wash and dry fresh produce. Wash hands and surfaces after handling raw meat. Consuming raw or undercooked meat may GREEN CHEF IS PROUD to be a USDA Certified Organic company. increase your risk of foodborne illness. Go to help.greenchef.com for safe cooking guidelines and to learn more about food All produce and eggs are organic unless otherwise labeled.
  • Parrilla Argentina / Argentine Grill

    Parrilla Argentina / Argentine Grill

    Churrasco Argentino / The Gaucho Steak, juicy, tender & lean. One pound of Premium Argentine Beef, natural grass fed $ 42.00 Parrilla Argentina / Argentine Grill, $ 38.85 $ 24.00 Special dish from Argentina: consisting of 5 different selected meats: Tenderloin, Argentine Chorizo, Ribs, Pork Loin & Beef Short Ribs. Bife de Chorizo/Sirloin steak 18 oz, very tasty, untrimmed and well marbled $ 37.90 *Ojo de Bife/ Rib Eye Steak 16 oz of well marbled, Premium Certified Natural Black Angus Beef $ 39.90 *Ojo de Bife con hueso / Bone in Rib Eye 32 oz, $ 49.50 Certified Black Angus Beef, full of flavor, untrimmed, well marbled. Exquisite! Pincho Toro Caliente / Argentine Shiskebab, Grilled Tenderloin, Chorizo, Pork Tenderloin and char grilled vegetables on a skewer $ 36.75 Entraña /Skirt Steak, juicy 10 oz strip of Premium Certified Black Angus Beef $ 28.75 Asado de Tira / Beef Short Ribs, $ 28.50 A typical Argentinean cut, firm y tasty, char broiled to your taste. *Bife Costilla Ancho / T-Bone Steak 32 oz, $ 44.75 Untrimmed and well marbled, highly recommended. *Bife de Filete / Porterhouse 38 oz and up $ 52.50 A beautiful combination of Tenderloin and Strip steak, for the beefeater, it is unforgettable Bife de Lomito 12 oz / Tenderloin Steak 12 oz, $ 38.75 Prime center cut of Premium Argentinean Beef. Tender, juicy and lean Bife de lomito 8 oz /Tenderloin Steak petit cut 8 oz $28.50 *Bife Angosto Lomito de Lechon /Pork Tenderloin 12 oz well seasoned with 5 spices, very tender and juicy $ 28.50 Costillitas de Cordero / Grilled (whole) rack of lamb, $ 39.90 New Zeeland spring lamb, marinated in chimichurri and grilled.