DOCSLIB.ORG

Westchester Brunch Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Westchester Brunch Menu B RUNCH WINTER SEASON Our culinary team is led by Chef de Cuisine Cristian Petitta & Henry Mathies. We believe in the magic of the Mediterranean cuisine, concentrating on the freshest and simplest ingredients to feed both the body and the mind. Our menu is centered around olive oils and ingredients carefully selected from premier farms and vendors for their genuine taste and seasonality. SIGNATURE CROSTINI Choice of Three 11 | Choice of Six 20 Forest Mushroom, Truffle & Artichoke Manchego, Fig & Marcona Almond Burrata, Tomato & Pesto Goat Cheese, Caramelized Onion Marinated Shrimp, Meyer Lemon & Micro-Cilantro Smoked Salmon, Crème Fraîche Prosciutto, Olive, Ricotta & Walnut Beef Tartar, Spicy Mustard Aioli, Pickled Chilies* CHEF’S SELECTION CROSTINI Trio of Seasonally Inspired Crostini 16 Ratatouille, Crispy Quail Egg, Black Olive Tapenade Charred Octopus, Spicy Feta, Pickled Jalapeno & Spiced Chickpea Brandade, Chorizo, Tomato Concasse SHARING & APPETIZER Burrata & Heirloom Beet 16 Mushroom Croquette 15 Red Apple, Radicchio di Treviso, Hazelnut, Dill and a Truffle Aioli, Parmesan. Honey Apple Cider Dressing. 21 7 Octopus Carpaccio Marinated Olives Pimenton Dressing, Roasted Peppers & Olive Dust. Cerignola, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano. Fried Calamari 12 Roasted Cauliflower 16 Served with Aioli, Tomato Sauce. Roasted Cauliflower topped with Pine Nuts & Garlic Emulsion. Caprese Flatbread 13 Tomato, Pesto, Mozzarella, Basil. Carrot & Ginger Soup 15 Fresh Ginger & Turmeric, Roasted Baby Heirloom Carrots, Orange Juice, Spanish Onions, Olive Oil Croutons. Bread & Pastry Assortment 10 Multigrain Bread, Baguette, Croissant, Chocolate Croissant Zucchini Carpaccio 15 Served with House Made Fig Jam, Olive Oil, Honey Spread, Lemon, Pine Nut, Parmesan, Picholine Oil Dressing. Strawberry or Orange Jam. SALAD WITH GRILLED CHICKEN ADD 7, SALMON ADD 8, SCALLOPS ADD 10 OR SHRIMP SKEWER ADD 8 Caesar Salad 13 Parmesan, Crouton, Anchovy, Dressing. Chopped Salad 13 Beet, Chickpea, Cucumber, Tomato, Apple, Balsamic. Shrimp & Salmon Salad 23 Seared Scottish Salmon, Ayala Spiced Shrimp, Avocado, Marinated Fennel, Arugula, Heirloom Tomato, Citrus Dressing. Salade de Poulet 21 Chicken, Arugula, Tomato, Avocado, Orange, Dried Cranberry, Crouton, Blood Orange Dressing. Chicken Paillard Salad 21 Butterflied Chicken Breast with a Red Pepper & Caper Relish, Arugula, Brussels Sprout, Haricot Vert, Pickled Red Onion, Almond & Lemon. Lobster Salad 29 Lobster Claws & Knuckles Poached in Herbes de Provence Olive Oil & Espelette Pepper with Butter Lettuce, Watercress, Fresh Heart of Palm, French Radish, Kumato Tomato, Pimenton Brioche Croutons & Picholine Dressing. Tuna Niçoise 27 Fresh Ahi Tuna, Haricot Vert, Heirloom Potato, Cipollini Onion, Kumato Tomato, Pepper & Caper Tapenade, Hard-Boiled Quail Egg, Brioche & Butter Lettuce with Citrus Dressing. FIG & OLIVE Salad 20 Manchego, Gorgonzola Dolce, Fig, Apple, Tomato, Olive, Scallion, Walnut with F&O Dressing. BREAKFAST Avocado Toast 16 Provençal Breakfast 17 Whole Grain Bread, Avocado, Hard-Boiled Egg, Radish, Two Farm Fresh Eggs, Crisp Hash Brown, Chicken Apple Spiced Heirloom Tomatoes, Lemon Zest, Olive Dust. Sausage, Pancetta, Stuffed Kumato Tomato. French Toast 16 Mixed Berries, Vermont Maple Syrup with Lavender, French Omelet 17 Vanilla Whipped Cream. Fines Herbes, Goat Cheese, Mediterranean Fries, Mixed Greens. Smoked Salmon Poached Eggs 16 Served with Crème Fraîche & Frisée Salad with Pickled Radish. Steak & Egg 25 Sliced Grass-Fed Beef Filet, Farm Fresh Eggs, Crispy Poached Egg with Prosciutto di Parma 16 Potatoes, Chimichurri Sauce & Watercress Salad. Manchego Cheese, Pear, Hollandaise Sauce, Mixed Greens Salad. ENTRÉES SANDWICH & BURGERS ARE SERVED WITH A SIDE OF MIXED GREENS DRIZZLED WITH FIG BALSAMIC DREssING & SKINNY FRIES (TRUFFLE FRIES ADD 3) Harissa Marinated Salmon 29 F&O Burger 19 Eggplant & Red Pepper Caviar, Spiced Chickpea, Tomato, Pickled Onion, Choice of Cheese, Brioche Bun, Cerignola Olives, Topped with Crispy Eggplant and Chef’s Sauce. Drizzled with a Lemon Verbena Lobster Jus. Salmon Burger 20 Rosemary Shrimp Fettuccine 29 Tomato, Avocado, Brioche Bun, Dill & Caper Mayonnaise. Blistered Heirloom Tomato, Fresh Basil with a Tomato Mascarpone Sauce. Lamb Burger 22 Julienne Dates, Feta & Goat Cheese Fondue, Pickled Wild Mushroom Rigatoni 25 Persian Cucumber, Baby Watercress. Porcini Truffle Mascarpone, Cremini Mushrooms, Forest Mushrooms, Chives. F&O Chicken Club 19 Tomato, Romaine, Fontina, Prosciutto, Toasted Focaccia, Tarragon Aioli. SIDES Skinny Fries 8.5 Organic Mushrooms 8.5 Sautéed Baby Spinach 8.5 Truffle Fries 11 Rosemary, Garlic Emulsion, Fig, Garlic, Almond Parmesan Fresh Herbs Chicken Apple Sausage 8.5 Mashed Potato 8.5 Haricot Vert Sauté 8.5 Arbequina Olive Oil, Chive Caramelized Shallots Double-Smoked Bacon 8.5 PRIX FIXE 34 CHOICE OF BELLINI, MIMOSA, BRUNCH COCKTAILS SANGRIA, FRESH JUICE, COFFEE OR TEA Blood Orange Mimosa 11 Bread & Pastry Assortment Blood Orange Purée Topped with Sparkling Wine. (ADD 8) F&O Bloody Mary 12 Carrot & Ginger Soup Tomato Juice, a Medley of Spices and Vodka. Mushroom Croquette Bellini 10 FIG & OLIVE Salad Peach Purée & Peach Liqueur Topped with Sparkling Wine. French Omelet MIMOSA & BELLINI SERVICE Chicken Paillard Salad PLEASE ENJOY A CUSTOMIZABLE EXPERIENCE WITH A BOTTLE OF SPARKLING WINE OR CHAMPAGNE. CHOOSE A PURÉE, GARNISH & BOTTLE FROM French Toast OUR FULL WINE LIST. Seasonal Sorbet Pot de Crème Gluten Friendly *Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server. SD_B_W20.01.
Load more

Recommended publications
  • Head Start Lunch January 2019
    Head Start Lunch January 2019 31 1 2 3 4 Cheeseburger Chicken Nuggets Walking Taco Chicken Patty Cheese Pizza No School No School Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich ChickenWinter Caesar Break Salad ChickenWinter Caesar Break Salad Chicken Caesar Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton w/ Crouton w/ Crouton w/ Crouton w/ Crouton Mashed Potato, Grape Green Beans, Cucumber Slices, Refried Beans, Celery Sticks, Mashed Potatoes, Red Pepper Steamed Broccoli, Baby Tomatoes, Fruit & Veggie Bar Fruit & Veggie Bar Fruit & Veggie Bar Stipes Fruit & Veggie Bar Carrots, Fruit & Veggie Bar 7 8 9 10 11 Breaded Chicken Hamburger Chicken Patty Soft Shell Taco Max Pizza Sticks Drumstick Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Make-Your-Own-Pizza Deli on the Go: Make-Your-Own-Pizza C Ham Sandwich C Ham Sandwich Popcorn Chicken salad Make-Your-Own-Pizza Popcorn Chicken Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton Popcorn Chicken Salad w/ Crouton w/ Crouton w/ BreadNo School Baked Beans, Cucumber Mashed Potatoes, Celery w/ Crouton Steamed Carrots, Celery Sticks, Steamed Broccoli, Baby Slices, Fruit & Veggie Bar Sticks, Fruit & Veggie Bar Mashed Potatoes, Grape Fruit & Veggie Bar Carrots, Fruit & Veggie Bar Tomatoes, Fruit & Veggie Bar 14 15 16 17 18 Chicken Nuggets w/ Chicken Patty Hamburger on a Bun Mini Corn Dogs Cheese Pizza Deli on the Go: Deli on the Go: sliced bread Deli on the
    [Show full text]
  • Item Nutrition Label
    Item Nutrition Label Item#: 0174092 Desc: $8.99 - 1 Lb. BBQ Rib Dinner Nutrition Information Fat Soluble Vitamins School Equivalents Serving Size: 1 lb ribs (904 grams) VITAMIN D(iu) 0 IU Child Nutrition Label: No Serving Size: Amount Per Serving: VITAMIN K 21.22 MCG VITAMIN A(iu) 17182.46 IU Meat/Meat Alt: N/A oz eq Calories 2,178 Calories from Fat: 1277 VITAMIN A(re) 44 MCG_ Grain/Bread: N/A oz eq % Daily Value Fruit: N/A cup Total Fat: 142 Gram 218% Vegetable: Saturated Fat: 46 Gram 229% Water Soluble Vitamins Red/Orange: N/A cup Trans Fat: 5 Gram THIAMIN 3.60 MG Dark Green: N/A cup Polyunsturated Fat: 8 Gram RIBOFLAVIN 1.41 MG Starchy: N/A cup Monounsaturated Fat: 44 Gram NIACIN 17.54 MG Beans/Peas: N/A cup Cholesterol: 370 MG 124% VITAMIN B-6 1.83 MG Other: N/A cup Sodium: 1530 MG 64% VITAMIN B-12 3.19 MCG Notes: Potassium: 1480 MG 42% VITAMIN C, TOTAL 65.52 MG Total Carbohydrate: 126 Gram 42% ASCORBIC ACID Dietary Fiber: 11 Gram 43% FOLIC ACID 0 MCG Sugars: 65 Gram Minerals Protein 103 Gram 206% PHOSPHOROUS 925.00 MG Vitamin A: 340% · Vitamin C: 110% ZINC 9.60 MG Calcium: 20% · Iron: 40% MAGNESIUM 97.12 MG Ingredients: Pork Rib Back Fz R, Fresh Sweet Potato, BBQ COPPER 0.224 MG Sauce, Whipped Margarine Bulk, Roll Yeast Dinner 1.25z IRON 7.33 MG Fz, Fresh Broccoli, Honey, Brown Sugar, Steak Seasoning, Ground Cinnamon CALCIUM 212.12 MG Allergens: Milk, Soy * Percent Daily Values are based on a 2000 calorie diet.
    [Show full text]
  • After 4 Menu
    After 4 Menu Appetizers Crab Cake celery roots, popcorn sauce $16 Bacon Stuffed Mushroom Caps three cheese sauce $10 Flatbread frequently changing, requests welcome $12 Brushcetta roasted garlic ricotta, tomato, basil, balsamic $11 Oysters on the half, cocktail sauce Market $$ Charred Tuna Loin *± asian slaw, sweet ponzu $14 Shrimp Cocktail± classic jumbo shrimp, cocktail $15 additional $4 each Chicken Wings-tossed with pozu, napa cabbage slaw $12 or traditional buffalo style, celery, carrots, blue cheese Sliders, you decide meatball $8 lobster avocado $18 Soups ± Salads ± Soup of the day Lettuces sunflower crusted goat cheese, buttermilk priced daily dressing, blackberries and maple cracker $10 Lobster Bisque 74 Main Salad house salad, locally inspired $6/$8 herb oil $10 Caesar* egg, crouton, white anchovy $7/$9 French Onion *made with raw egg gruyere cheese, crouton $8 Tomato-Mozzarella Salad $10 balsamic Salad Additions: grilled chicken ± $6 ~ grilled shrimp ± $3 each ~ crab cake $12 – steak tips ± $15 Dressings: creamy Italian, blue cheese, sunny honey, thousand island Vinaigrettes: white balsamic, maple balsamic, herbed red wine Entrees Baby Back Ribs ± slow braised and house barbequed, sweet pomme frites half $18-full $28 Grill Lamb Chops rosemary, couscous, sauté of spinach, mushrooms, bordelaise sauce $24 Duck ± crispy roasted breast, squash risotto, cranberry reduction $24 NY Strip Steak*± grilled 12 oz. choice, white corn and truffle polenta, coffee marsala sauce $28 Salmon ± grilled, butternut squash, shaved fennel, cider butter
    [Show full text]
  • Takeaway Menu
    TAKE AWAY MENU SOUP Roasted Tomato & Basil Soup 175 Cream of Mushroom Soup 175 Creamy Chicken Soup 195 Sweet Corn -Vegetable 175 -Chicken 195 Manchow -Vegetable 175 -Chicken 195 SALAD Classic Chicken Ceaser Salad 195 (Lettuce, Parmesan, Caesar, Crouton, Bacon Bits &Grilled Chicken) Greek Salad 175 (Cucumber, Tomatoes, Olives, Bell Peppers, Onion, Greek Feta, Vinaigrette) Desi Chicken Tikka Salad with Sesame 195 (Chicken Breast, Cucumber, Tomatoes, Bell Peppers, Onion, Yoghurt, Sesame Dressing) Hotel Address: 43/3 Whitefield Main Road, Bengaluru, Karnataka 560066 Hotel Contact Number : 080 4030 1212 TAKE AWAY MENU APPETIZER Paneer Tikka Angara 275 (Cottage Cheese, Basil, Freshly Ground Spices) Tandoori Aloo & Gobhi 225 (Roasted Aloo &Gobhi, Cashew, Cream, Vegetable) Bhatti Ka Murgh 325 (Roasted Chicken, Chili-Mustard-Fenugreek Yoghurt) Meen Varuval 325 (Southern spices fry fish) Idcha Malli Milagu Vanjeram Varuval 325 (Seer Fish Marinated With Coriander, Curry, Jeera) Chicken Pepper Fry 325 (Pepper Chicken South Indian Style) SANDWICH & ROLLS Grilled Vegetable Sandwich 275 (Iceberg, Vegetable Salad, Tomato, Cheese) Grilled Chicken Burger 325 (Chicken Breast, Lettuce, Tomatoes, Cheese) Kathi Roll 325 -Chicken 295 -Paneer Hotel Address: 43/3 Whitefield Main Road, Bengaluru, Karnataka 560066 Hotel Contact Number : 080 4030 1212 TAKE AWAY MENU MAINS: INDIAN Mutton Rogan Josh 475 (Kashmiri delicacy) Kukkad Makhanwala 375 (Chicken in Tomato Gravy Enriched With Butter) Meen Moilee 375 (Fish Stewed In Ginger & Chili Infused Coconut Milk) Paneer
    [Show full text]
  • Kurah Catering
    DELIVERY THROUGH: DOORDASH.COM POSTMATES AMAZON PRIME UBER EATS 1355 S. Michigan Ave. WRAPS Chicago, IL 60605 All wraps are filled with arugula, olives, red onions, gar- lic cream spread, hummus, tomatoes, Persian cucum- bers, and potatoes. Served with a side of tahini and/or Phone: 312-624-8611 ghost pepper hot sauce Kurah Catering: Fax: 312-624-8081 VEGETARIAN 7 For assistance with catering www.kurahchicago.com FALAFEL 8 orders or reserving for large CHICKEN SHAWERMA 9 CHICKEN KABOB 11 parties, please call and speak to LAMB AND BEEF SHAWERMA 12 Monday - Thursday KIFTA (GROUND BEEF AND LAMB) KABOB 12 a manager, or email us. BLACK ANGUS BEEF RIB-EYE KABOB 12 11:30am-10pm SHRIMP 13 *ALL WRAPS CAN BE PREPARED WITHOUT 312-624-8611 Friday BREAD [email protected] *MAKE A TRADITIONAL WRAP WITH YOUR 11:30am-11pm CHOICE OF MEAT AND JERUSALEM SALAD Saturday WE ARE NOW OPEN 9am- 11pm DESSERT Sunday CHOCOLATE WALNUT BAKLAVA 5 A twist on traditional baklava. Thin flakey filo dough FOR BRUNCH! 9am-9pm layered with dark chocolate and walnuts. Served with a honey reduction on the side Follow us on: BREAD PUDDING 5 Traditional bread pudding served warm and topped with a Saturday and Sunday homemade vanilla glaze @kurahchicago VEGAN CINNAMON ROLLS 6 Made with our pita dough and baked in the oven with 9am-3pm cinnamon, sugar, coconut oil and topped with an almond @kurahchicago milk glaze CHOCOLATE LAVA CAKE 7 facebook.com/ Rich dark chocolate cake sprinkled with powdered sugar and www.kurahchicago.com topped with a scoop of vanilla ice cream.
    [Show full text]
  • SAINTS CAFÉ MENU April 19Th- 23Rd
    SAINTS CAFÉ MENU April 19th- 23rd Every child deserves a healthy start.TM Our lunch menus are carefully selected to provide healthy variety, balance, and flavor. Our sauces, soups, and dressings are homemade and contain no preservatives, or additives. Our hamburger patties are 100% natural beef, and our chicken is fresh and natural. For our sandwiches, we proudly utilize locally produced artisan breads. VEGETARIAN VEGAN GLUTEN FREE DAIRY FREE MONDAY PLAIN BAGEL Double Cream Cheese VEG ½ SANDWICH & CRUDITÉ BOX Ham & Cheese, Crudité with Ranch CAESAR SALAD Romaine, Herb Crouton, Parmesan Dressing GRILLED CHICKEN CAESAR SALAD Romaine, Herb Crouton, Parmesan Dressing CHINESE CHICKEN SALAD Field Green, Orange, Carrot, Cabbage, Cucumber, Wonton Strip, Orange-Sesame Dressing DF CHICKEN CLUB CROISSANT Bacon, Lettuce, Tomato, Cheddar Cheese, Avocado-Mayo OVEN ROASTED TURKEY CLUB SANDWICH Bacon, Lettuce, Tomato, White Bread DF GF Option CARNE ASADA BOWL Carrot, Onion, Corn, Spanish Rice, Pinto Bean, Mild Red Salsa DF GF MAC & CHEESE 12 oz Macaroni, House Made Cheese Sauce VEG 4 PIECE CHICKEN TENDERS DF TUESDAY PLAIN BAGEL Double Cream Cheese VEG CAESAR SALAD Romaine, Herb Crouton, Parmesan Dressing CHICKEN CAESAR SALAD Romaine, Herb Crouton, Parmesan Dressing CILANTRO LIME BEEF SALAD Field Green, Mozzarella, Corn, Tomato, Toasted Pumpkin Seed, Cilantro-Lime Vinaigrette GF HAM & CHEDDAR CHEESE SLIDERS (3) Sweet Hawaiian Roll COLD UDON NOODLE BOWL Tofu, Cucumber, Edamame, Cabbage, Carrot, Green Onion, Sesame, Soy-Ginger Dressing V DF ALL BEEF HOT
    [Show full text]
  • 5 OCEAN Dinner BUFFET
    OCEAN Dinner BUFFET - ROTATION S.No Menu - 1 Menu - 2 Menu - 3 Menu - 4 Menu - 5 Lettuces Frisee Gotukola Butterhead Romaine Carrot Beetroot Butterhead Cucumber Red Onion Tomato Boiled Egg Crouton 1 Thousand island (V) 2 French Dressing (V) Dressing 3 Balsamic Vinaigrette (V) 4 Sesame Dressing (V) PICKLES Caper Gherkin Onion pearl Sauerkraut Jalapenos CHEESES Edam Emantale Gouda Cheddar Blue Danish COLD CUTS Smoked Fish Beef Mortadella Smoked Tuna Chicken Mortadella Pork Salami Chicken Terrine Seafood terrine Egg & potato Fittata Seafood Ceviche Thai Beef Salad Artichoke & vegetable Mixed Cheese Salad (V) Lentil Salad (V) German Potato Salad (V) Fattoush with Feta Cheese (V) salad (V) Beetrrot & Orange Salad "Dolma" (V) stuffed Vine leaf with Hummus (V) Kachumber Salad (V) Green Pea & Corn Salad (V) (V) rice Quinoa Salad Bitter Gourd Salad (V) Tabboulleh (V) Chickpea Salad (V) Greek Salad (V) 1 2 Bread selection for Bakery 3 4. LOAF Bread & Soup Butter Butter Butter Butter Butter Thai seafood and mushroom in herbs Vegetable and chicken Soup Lentil Soup Potato & leek Soup Minestrone Soup coconut broth Clear Soup "TOM KHA " seafood Thai Stir-fried vermicelli with Aloo Bhendi (Potato 1 Aloo Jeera Aloo Baingan (potato & eggplant) Mixed Vegetable curry Vegetable and Soy sauce & lady finger) Palak Paneer (Indian Cottage 2 Daal Tadka Chicken Masala Egg Curry Lamb Roganjosh cheese with Spinach) MOSTLY INDIAN Corn Palak (sweet corn in Stir-fried beef with oyster sauce 3 Daal Makahni Fish Curry Vegetable Pulao Spinach curry) Chana Daal 4 Saffron
    [Show full text]
  • Food Service Master Plan
    Food Service Master Plan MEMORANDUM OF FINDINGS / SUMMER 2019 INSPIRE. EMPOWER. ADVANCE. UNIVERSITY OF FLORIDA FOOD SERVICE MASTER PLAN Contents Preface ..............................................................................................................................................2 Executive Summary ............................................................................................................................4 Detailed Findings ...............................................................................................................................7 Strategic Direction for Gator Dining ....................................................................................................7 Gator Dining Existing Conditions ........................................................................................................8 Existing Conditions Summary of Findings ..................................................................................................... 8 Gator Dining Overview .................................................................................................................................. 9 Current Dining Satisfaction and Value Proposition .................................................................................... 10 Focus Groups Summary .............................................................................................................................. 13 Desired Improvements to Gator Dining .....................................................................................................
    [Show full text]
  • Bar Snacks & Small Plates
    BAR SNACKS & SMALL PLATES SANDWICHES & ENTREES ……………………………………………………... ……………………………………………………... BACON POPCORN TAVERN CLUB MAPLE BUTTER|BACON PIECES ...................... $4 HONEY WHEAT|FRITES .................................... $14 DEVILED EGG TRIFECTA CHICKEN SALAD SRIRACHA|CLASSIC|SMOKED SALMON ........... $13 CROISSANT|LETTUCE|TOMATO| ..................... $12 MARINATED OLIVES SMOKED BOLOGNA ROOMANO CHEESE|CITRUS ............................. $6 WHITE BREAD|PIMENTO CHEESE|PICKLES.... $12 PICKLE POT PICKLED CHICKEN SEASONAL VEGETABLES ................................. $8 CHALLAH BUN|SPICY BBQ|COLESLAW .......... $14 CHICKEN WINGS TENDERLOIN CHEF’S SELECTION.......................................... $8 FOCACCIA|TOMATO JAM|COLA ONIONS| PROVOLONE|ARUGULA ................................... $15 STICKY PORK BELLY HONEY|GARLIC|GINGER|APPLE|CABBAGE ..... $14 GRILLED CHEESE CHEF’S SELECTION|TOMATO BISQUE ............. $10 TOMATO BISQUE PARMESAN CROUTON ...................................... $5/8 TAVERN BURGER* CHALLAH BUN|STILTON|MUSHROOM COGNAC FRENCH ONION CREAM| FRITES ............................................... $15 CROUTON|SWISS|FONTINA ............................. $10 FISH & CHIPS ANGRY MAC & CHEESE COD|KENNEBEC CHIPS|MALT VINEGAR AIOLI| SAMBAL|BUTTERED BREAD CRUMB ................ $8 LEMON ............................................................. $18 TAVERN GREENS QUICHE BALSAMIC|CROUTON|TOMATO ........................ $7 CHEF’S SELECTION|TAVERN GREENS ............ $10 KALE CAESAR STEAK FRITES* 8oz PRIME STRIP|MUSHROOM COGNAC
    [Show full text]
  • Lebanese Fattoush Salad
    Lebanese Fattoush Salad a recipe from www.maureenabood.com Think of this bread salad as you might any other salad that includes croutons. Here the crouton is toasted pita bread, which is thin and crisp and soaks up the salad’s juices deliciously. I love fattoush with firm leaves of romaine, which stand up well to the bread, but you can make the salad of any leaf you like and add whatever vegetables you like. The lemony vinaigrette is so good, it may be the only dressing you ever eat again. For the salad: 2 loaves thin pita bread 1 head of romaine lettuce, washed and chopped into bite-sized pieces 1 cup tomatoes, coarsely chopped 1 cup sliced cucumber 1 small sweet onion, sliced For the vinaigrette: 1 tablespoon freshly squeezed lemon juice, or more to taste 3 tablespoons canola or light olive oil ½ teaspoon garlic powder ½ teaspoon kosher salt freshly ground black pepper 1 tablespoon sumac Preheat the oven to 375 degrees. Tear the pita bread into 2-inch pieces (using both layers of the pita per piece; this makes for a sturdier crouton). Spread the bread on a large sheet pan with a little space between each piece. Bake until golden brown, 3-5 minutes. Repeat with remaining bread. In a large salad bowl, combine the romaine, tomatoes, cucumber, and onion. Make the vinaigrette: combine the lemon juice, canola or olive oil, garlic powder, salt and pepper in a small bowl. Whisk until fully combined and emulsified. Dip a piece of lettuce in the vinaigrette, taste, and adjust seasoning.
    [Show full text]
  • Snacks Salad Sandwich & Panini & Panini & Panini
    Snacks Sandwich & Panini Edamame 555 Egg salad 6 Japanese steamed soy bean with sea salt Our special recipe of egg salad inside buttery croissantcroissant BBQ Pork Bun or Red bean bun 2.25 Grilled cheese turkey pastrami 7 Chinese steam bun w/ bbq pork or sweet red bean Grilled pressed Turkey pastrami sliced w/ season tomato,tomato, Toasted Bagel 2.50 mustard and cheese Blueberry, PlPlain,ain, Everything, Cinnamon raisin w/ creamcream cheese Grilled Ham and Cheese 6 Muffins 2.50 Traditional grilled pressed ham and Cheese sandwich Blueberry, Banana nut,or chocolate ItaliItalianan meatball 6 Takoyaki 7 Our Italian style meat ball w/ fresh cut tomato and cheese Takoyaki 77 grilled pressed inside wheat bread w/ marinara saucesauce Popular octopus ball Japanese dumpling Daifuku Mochi Pizanini 5 Daifuku Mochi Grilled pressed SeasonSeasonedededed mushroom aandnd cut tomato w/ cheese JapanJapaneseese rice cake fill with sweet bean Green tea Cheese cake Spicy pork belly Sandwich 8 Green tea Cheese cake Sliced Spicy pork belly w/ spring mix and kimchi Cheese cake made From Matcha Green Tea Mini Éclair Swiss and mushroom 6 Mini Éclair Our seasonseasonedededed mushroom w/ swiss checheeseese grilled pressed Japanese mini éclair fill with custard Mochi Ice Cream Tomato pesto 5 Mochi Ice Cream Season tomato w/ our house pesto and cheese grilled pressed Japanese rice cak fill with ice cream (vanilla, strawberry, green Japanese rice cak fill with ice cream (vanilla, strawberry, green inside wheat bread tea, cookies and cream) Salad House salad 6 Organic
    [Show full text]
  • Breads & Spreads Smalls Tossed Salads Stacks Naan
    HAPPIER HOURS 3-7 PM HALF PRICE BREADS & SPREADS NAAN FLATS LET US HOST OR CATER YOUR NEXT EVENT WWW.PICAYUNESOCIALHOUSE.COM OR HAPPY HOUR (504) 308 - 3583 BREADS & SPREADS SMALLS Hummus & Naan $6.50 Deviled Eggs $5.50 Za’atar Spiced Olive Oil - Assorted Olives - Cold Chef’s Choice - Served with House Pickles Art & Spin $8.50 Curry Fries $6.50 Fresh Spinach - Mozzarella - Artichoke - Alfredo Cream - Hot Yellow Curry Spice - Cilantro - Sriracha Ketchup - Tikka Masala Sauce For The Love of Crab $11.00 Crab Meat - Butter - Cream Cheese - Panko - Hot Pulled Pork Mini’s $9.50 Spicy Cabbage Slaw - Green Chimichurri - Pickle Shrimp & Pork Egg Roll $8.00 Napa Cabbage - Sweet Chili Sauce TOSSED SALADS Ceviche Tostadas $10.00 Add - Spiced Shrimp $6 - Herbed Chicken $3 Shrimp - Crab - Mango - Jalapeno - Cilantro - Red Onion Beef Tenderloin $7 - Char Siu Pork $4 Roasted Tofu - $3 Boudin Balls $9.00 Chef’s Choice - Changes Weekly House $5.50 Mixed Greens - Grape Tomato - Cucumber - Cheddar Spicy Coriander Chicken $8.00 Garlic Crouton - Jalapeno Ranch on the side Coriander / Chili / Tomato Sauce - Garlic - Ginger - Cilantro Arugula $6.50 Apple - Grape Tomato - Almond - Romano - Tossed In Citrus Vinaigrette Spinach $6.50 Sundried Tomato - Feta - Chopped Bacon - Fried Onion FEATURES Tossed In Mango Pickle Balsamic Vinaigrette We Have a Rotating Selection of Caesar $6.50 Romaine Heart - Crouton - Romano - Parmesan Local Flavors with a Twist Chopped $7.50 Mixed Greens - Cabbage Slaw - Feta - Red Onion - Bacon Ask Your Server About Our Roasted Pepper -
    [Show full text]