DOCSLIB.ORG

Jörgs Cafe Vienna

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Jörgs Cafe Vienna Jörgs Cafe Vienna Vorspeisen - Appetizers Brote - Sandwiches Liptauer Teller 7.50 Pretzel Basket Only 4.50 Available from 11:00 - 2:30 Warm Pretzels Served with Liptauer Cheese - A Traditional Southern Austrian Cheese Spread with Paprika and Herbs Wiener Schnitzel Sliders (3) 12.95 Black Forest Schnitzel Sandwich 10.95 Hand Breaded Pork Schnitzel, Swiss Cheese, Lingon Berry Aioli and Hand Breaded Chicken Schnitzel with Marinated Pickles on Toasted Brioche Rolls Black Forest Ham and Swiss Cheese Served on a Kaiser Pretzel Roll with Bratwurst Sliders (4) 13.50 Cranberry Sauce & Pommes Frites Grilled Hungarian Brat Sausage, Marinated Sauerkraut, Mustard Aioli and Marinated Green Bell Peppers on Kaiser Pretzel Rolls Joe’s Sandwich 10.95 Combo Sliders (4) 13.95 Grilled Chicken Breast Topped with Two Bratwurst Sliders and Two Wiener Schnitzel Sliders Swiss Cheese, Caramelized Onions and Grilled Tomatoes on a Pretzel Bun with Austrian Gulasch Suppe 5.95 Pommes Frites Traditional Austrian-Hungarian Beef Goulash Soup with Potatoes ,Carrots , Green Bell Pepper, Paprika and Herbs Gitti’s Favorite 7.95 Smoked Bratwurst Sandwich 8.95 Rolled Black Forest Ham Filled with a Horseradish Cream Filling Grilled Smoked Bratwurst on a Pretzel Bun Served with Pommes Frites, Marinated Jörg’s Wurst Sampler 8.50 Sauerkraut and Düsseldorf Mustard An Assortment of our Traditional Sausages Sliced and Grilled Served on a Bed of Sauerkraut, and Düsseldorf Mustard Schinken Jäger Sandwich 7.95 Camembert Käse (3) 8.50 Black Forest Ham & Swiss Cheese on a Pretzel Hand Breaded Camembert Cheese Wedges, Lightly Fried and Served Bun. Served with Horseradish Cream Sauce with a Cranberry Cream Sauce Specialty Sausages Vienna Käsekrainer Wurst 13.50 A Large Grilled Smoked Bratwurst with Swiss Cheese Served with Austrian Style Potato Salad Marinated Sauerkraut and Düsseldorf Mustard Oktoberfest Bratwurst 12.95 A Large Grilled Original Grobe Oktoberfest Bratwurst. Served with Austrian Style Potato Salad, Marinated Sauerkraut Salate - Salads and Düsseldorf Mustard Kärntner Haus Salat 7.95 Budapest Bratwurst 12.95 Organic Spring Mix, Tomatoes, Red Onions and A Large Grilled Smoked Spicy Paprika Bratwurst Dried Cranberry, House-made Herb Croutons Served with Austrian Style Potato Salad, - Add Grilled Chicken 12.95 Marinated Sauerkraut and Düsseldorf Mustard Tri - Salat Platte 11.95 - Add a Large Bratwurst for 6.95 Sliced Cucumbers in a Paprika Sour Cream Sauce Austrian Style Potato Salad and an Organic Mixed Green Salad Mozart Salat 12.95 Traditional Sausages Organic Spring Mix, Black Forest Ham & Cheese Rolls, House-made Herb Croutons, and Tomatoes Topped with a Grilled Chicken Breast Jörg’s Wurst Teller 11.95 Bauern Schnitzel Salat 14.95 One Grilled Smoked Bratwurst and Knackwurst Organic Spring Mix, Smoked Applewood Served with Austrian Style Potato Salad, Bacon, House-made Herb Croutons, Tomatoes Marinated Sauerkraut and Düsseldorf Mustard Red Onions, Sweet Corn, Hard Boiled Egg and Hand Breaded Chicken Schnitzel Strips Veal Wurst Teller 12.75 Two Original Veal Würste, Served with Austrian Choice of Dressings: Style Potato Salad, Marinated Sauerkraut and Düsseldorf Mustard Chef David’s Honey Mustard Dressing White Balsamic Chive House Dressing - Add a Regular Bratwurst for 3.95 Jörg’s Mozart Herb-Garlic Dressing Signature Schnitzels Lunch Portions available between 11:00 - 2:30 Breaded Schnitzels Schnitzel Wiener Art Lunch 9.95 Dinner 14.95 Hand Breaded Pork or Chicken Cutlet(s), Lightly Fried and Served with Austrian Style Potato Salad Original Veal Wienerschnitzel Lunch 13.95 Dinner 21.95 Hand Breaded Veal Cutlet(s), Lightly Fried and Served with Austrian Style Potato Salad Sautéed Schnitzels Mutti’s Jäger Schnitzel Lunch 12.50 Dinner 17.50 Haus Specialties Pork or Chicken Cutlet(s) Sautéed in a Grilled Mushroom Crème Sauce Österreichische Schlacht Platte 21.95 and Served with Traditional Austrian Spätzle Noodles Butcher’s Plate with a Grilled Oktoberfest Bratwurst, Kärntner Rahm Schnitzel Lunch 12.25 Dinner 17.25 Grilled Smoked Bratwurst and a Double-Smoked Grilled Pork or Chicken Cutlet(s) Sautéed in a Caramelized Onion Crème Pork Chop (Kassler) served with Marinated Sauerkraut Sauce and Served with Traditional Austrian Spätzle Noodles and Austrian Style Potato Salad Oma’s Paprika Schnitzel Lunch 11.95 Dinner 16.95 Austrian - Hungarian Rinds Goulash 19.95 Chicken or Pork Cutlet(s) Sautéed in a Sweet Hungarian Paprika Crème Beef Stew with Hungarian Paprika, Onions and Spices Sauce and Served with Traditional Austrian Spätzle Noodles Served with Traditional Austrian Spätzle Noodles Kaiser Franz Josef Schnitzel Lunch 12.50 Dinner 17.50 Kassler Rippchen Lunch 12.95 Dinner 18.95 Pork or Chicken Cutlet(s) Sautéed in an Onion, Caper & Lemon Zest A grilled smoked Pork Chop(s) Served with Crème Sauce and Served with Traditional Austrian Spätzle Noodles Austrian Style Potato Salad, Marinated Sauerkraut and Düsseldorf Mustard (Substitute Veal - Lunch 3.50 - Dinner 6.95) To retain the integrity and taste of our family recipes Opa’s Spätzle Teller 11.95 we can not prepare these dishes with sauce on the side Traditional Austrian Spätzle tossed with a Mushroom Substitution fee 1.00 each Chive-Crème Sauce. Add Grilled Chicken Breast 16.95 Der Brat Burger 12.95 A Grilled Bratwurst Patty topped with Marinated Sauerkraut, Düsseldorf Mustard Aioli and Pickled Red Onions. Served on a toasted Kaiser Pretzel Roll with Pommes Frites Gemüse Teller - Vegetable Plate 11.95 Create Your Own- Choice of Three À la Carte Items À la Carte Sides Traditional Austrian Spätzle Noodles 3.95 Austrian Style Potato Salad 3.95 Paprika Cucumber Salad 4.50 Imported Lingon Berries 2.95 Pommes Frites Basket 4.95 Braised Red Cabbage 3.95 Marinated Sauerkraut 3.95 Kärntner House Salad 3.95 Kinder Menu Kleiner Mozart Salad 4.95 For Children 10 and Under (Black Forest Ham & Swiss Cheese Only) Käse Pretzen 7.95 Warm Pretzel with Melted Swiss Cheese, Served with Side Crème Sauces (minimum 5 minute cook time per order) Pommes Frites Kärntner Rahm with Caramelized Onions 3.75 Kinder Wiener Schnitzel Fingers 6.95 Jäger with Grilled Mushrooms 3.95 Hand Breaded Chicken Strips, Served with Pommes Frites Oma’s Sweet Paprika Creme 3.50 Kinder Wurst Teller 5.95 Kaiser Franz Josef with Capers 3.95 Grilled Knackwurst, Served with Pommes Frites *Please let your server know of any food allergies **We take pride in providing quality natural meats ****Our dishes are prepared fresh and finished to order - Please allow us the time to do it right for you For Groups 6 and more an18% Gratuity may be added JCV2017.
Load more

Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling
    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
    [Show full text]
  • Premium Angus Beef Fennel & Leek Cream Sauce
    Gasthaus Platter 28.00 Wiener Schnitzel 28.00 Rouladen, wiener schnitzel, smoked Thin sliced Wisconsin veal, lightly sausage, with sauerkraut, red cabbage & breaded & pan-fried, served with spätzle spätzle & red cabbage Sauerbraten 27.00 Jäger Schnitzel 26.50 Tender slices of marinated beef, Hunter style grilled pork cutlets with gingersnap sauce, sauerkraut, red sautéed mushrooms, peppercorn sauce, cabbage & spätzle German potato salad & haus vegetable Sausage Feast 24.50 Veal Emmenthal 29.50 Bavarian Weiss Wurst, Weissgerber Wiener schnitzel baked with Black smoked brat, knackwurst, sauerkraut, Forest ham & Emmenthaler cheese, red cabbage & German potato salad. red cabbage & spätzle Beef Rouladen 26.00 Veal Ramona 29.50 Beef rolls filled with haus stuffing, Wiener schnitzel & crab cake topped served with red cabbage & spätzle with champagne hollandaise, served with Half Order (19.00) lemon polenta & sautéed spinach Gasthaus Nudeln - Vegetarian 21.00 Chicken Rudesheim 24.00 Asparagus, zucchini, yellow squash & Lightly breaded cutlets, mushroom sun-dried tomatoes, tossed with wide Gewűrztraminer sauce, spätzle & haus pappardelle noodles & sherry cream sauce vegetable Kassler Ripchen 24.50 Stuffed Pork Chop 24.50 Smoked Pork Loin Chops, our homemade Thick center cut 12 oz. Rib Chop, with sausage spätzle, red cabbage & asparagus stuffing, mashed potatoes & haus vegetable “Our Famous Pork Shank” 28.50 Roasted crisp, moist & tender, German potato salad, sauerkraut & red cabbage We Proudly Serve Baked Alaskan Salmon 25.50 Wilted spinach, lemon
    [Show full text]
  • March Lunch Menu
    Ronald L. King Dining Facility MARCH LUNCH MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY 1 2 3 4 5 6 7 Barley & Spinach Stew Spinach Lasagna Lemon Pepper Baked Teriyaki Chicken Turkey Nuggets Stuffed Green Peppers w/ Bourbon Chicken Basil Baked Fish Fish w/ Southwest Salsa Chicken Pork Adobo Baked Fish w/ Lemon Turkey & Lentils Baked Salmon Grilled Steak Savory Baked Chicken Caribbean Catfish Shrimp Stir Fry garlic Butter Broccoli Quiche Swiss Steak w/ Brown Long Grain & Wild Rice Mashed Potatoes Beef and Corn Pie Garlic & Soy Roasted Pepper Steak Roast Beef Gravy Baked Potato Corn Breas Dressing Brown Gravy Potatoes Brown Rice Hopping John Rice Jefferson Noodles Grilled Asparagus Mixed vegetables Sicilian Brown Rice w/ Steamed Rice Sweet Potatoes Southern Glazed Sweet Potatoes Roasted Reskin Potatoes Cauliflower parmesan Mixed Pinto Beans Vegetable Japanese Stir Fry style Green Beans w/ Peas & carrots Mushrooms Rosemary Con calico Barley Pilaf Vegetables Corn O’Brien Mushrooms Stewed Tomatoes Oriental Stir Fry Cabbage Sesame Glazed Green Roasted Cauliflower Con Combo Green beans w/ Cauliflower Au Gratin beans Herbed Green Beans Broccoli Combo Mushroom Peas w/ Onions Zucchini & Yellow squash Casserole 8 9 10 11 12 13 14 Creole Fish Fillets Crispy Oven-Baked Chicken Breast Dijon Greek Lemon Turkey Grilled Chicken w/ Fish Lemon Baked Beef Ball Stroganoff Pasta Toscana Chicken Stir Fried Garden Pasta Mustard Sauce Chicken Parmesan Spaghetti w/ Turkey Meat Braised Spareribs Mediterranean Quinoa Vegetable w/ marinated Turkish
    [Show full text]
  • Pork Schnitzel & Chive Sour Cream
    Pork Schnitzel & Chive Sour Cream with Prosciutto-Potato Salad & Roasted Romanesco ORIGIN Schnitzel is a traditional German dish where meat (typically pork) is pounded thin, breaded, and fried. WHY WE LOVE THIS RECIPE It showcases a classic pairing of crispy pork schnitzel and piquant potato salad—a beloved side authentic to German cuisine. PREMIUM 2 SERVINGS 50–60 MINS Serve a bottle of Blue Apron wine with this symbol: Fruity & Savory. blueapron.com/wine Ingredients 2 Boneless, Center-Cut Pork Chops 1 bunch Chives 1 Tbsp Sugar 3 oz Prosciutto 1 bunch Parsley 1 Tbsp Creamy Mustard Sauce 1 Pasture-Raised Egg 1 Shallot 1/4 cup Sour Cream 3/4 lb Golden Potatoes 1 Tbsp Apple Cider Vinegar 2 Tbsps Dried Currants 1 Apple 1 1/4 cups Panko Breadcrumbs 1 head Romanesco, White, or 2 Tbsps All-Purpose Flour Multicolored Cauliflower Share your photos with #blueapron 1 Prepare the ingredients 4 Bread the pork • Place an oven rack in the • Meanwhile, place the flour center of the oven, then and breadcrumbs on two preheat to 450°F. separate large plates; season • Fill a medium pot 3/4 of the each with salt and pepper. way up with salted water; • Crack the egg into a bowl; cover and heat to boiling season with salt and pepper on high. and beat until smooth. • Wash and dry the fresh • Pat the pork dry with paper produce. towels. Place between two • Quarter and core the apple; cut into 1/2-inch-wide wedges. sheets of plastic wrap. With the bottom of a heavy pan (or a Cut out and discard the core of the cauliflower; cut into small flat meat mallet), pound to a ¼-inch thickness.
    [Show full text]
  • Delicious Veal Recipes from the Land
    ¨ ¨ DELICIOUS VEAL RECIPES FROM THE LAND For The egion blessed with an Love¨ Generations of dedicated Aussie farmers have been producing Richmond Valley Veal for nearly a hundred years. Our pristine environment is blessed with an abundance of clean, fertile farmland, providing the natural resources for raising the healthiest, happiest and highest quality veal in the world. Thank you for supporting the Richmond Valley Veal farmers. Nutritious & Delicious¨ Light, tender and quick and easy to cook, veal is a perfect meal option for the entire family. Veal is a light and tender alternative to beef. It’s also a good source of iron, protein, zinc, B12 and other essential nutrients. Grab your Richmond Valley Veal at Coles today and get started created these wonderful meals for your family. ¨ Contents¨ Wiener Schnitzel with Classic Potato Salad 7 Veal Fajitas with Crushed Avocado 9 Grilled Veal Fillets with Green Goddess Sauce & Onion Rings 11 Crumbed Veal Scallopine with Caponata 13 Fragrant Soba Noodle Soup with Veal Dumplings 15 Veal Fillet with Tonnato Sauce 17 Veal Saltimbocca with Proscuitto & Marsala Sauce 19 Glazed Veal Meatloaf with Sage & Pancetta 21 8 ¨ PREP TIME 10 | COOK TIME 25 | SERVES 4 INGREDIENTS 2 x 400g packs Richmond Valley Veal Sizzle Steak 75g plain flour 2 eggs, lightly beaten 200g fresh fine breadcrumbs 60g butter, coarsely chopped POTATO SALAD Heat a large frying pan over medium- Lemon wedges, to serve Cook potatoes in boiling salted water high heat, add half the butter, when until tender (10-15 minutes), then drain foaming add half the schnitzel and POTATO SALAD and set aside to dry.
    [Show full text]
  • Pork Schnitzel with Parmesan Noodles and Stewed Apples There Is a 150 Year Old Proverb That Claims Eating an Apple a Day Will Keep the Doctor Away
    your ... It’s Worth the Trip! THINKING OUTSIDE THE BOX Pork Schnitzel with Parmesan Noodles and Stewed Apples There is a 150 year old proverb that claims eating an apple a day will keep the doctor away. The use of catchy phrases (even back then) were used to promote good dietary habits; however, this proverb by itself doesn’t have a significant impact on health. In fact, the true intent of the proverb is to tell people they need to eat more fruits and vegetables for good health. Even though most people can’t scientifically convey the metabolic or biochemical benefits of produce, most know that health isn’t negatively impacted by eating lots of produce. Ask yourself this: Is there anyone you know that has complained about gaining weight or getting a chronic disease because they ate too many fruits and vegetables? In fact, most doctors then and now don’t typically prescribe less fruits and vegetables as a way to treat illness. After decades of scientific research, studies show that eating a diet with plenty of fruits and vegetables improves overall physical and mental health. Produce (fresh, frozen and canned) are loaded with vitamins, minerals, fiber, antioxidants and even compounds (that we can’t mimic with a pill) that protect against chronic diseases such as heart disease, diabetes and cancer as well as helping with the management of mental stress. For the most part, produce is low in calories so including ample amounts in the diet has proven to assist with meeting and maintaining optimal body fat and weight goals.
    [Show full text]
  • Ethnic.Sausage.Pdf
    Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic.
    [Show full text]
  • Zh New Menu PAGES 2 & 3 2-23-17
    Our pretzels are imported from Munich, Germany…Seriously Giant Pretzel.....................................................$10.95 All burgers are 8 oz. Black Angus beef served Your beers’ best friend! Served with spicy brown mustard, sweet on a soft pretzel bun with lettuce, tomato and Bavarian mustard with our homemade Obatzda* cheese. pickles on the side. Served with French Fries. Three Regular Size Pretzels..............................$6.95 “The Hindenburger”..........................................$14.95 Served with honey and Bavarian mustard Our juicy 8 oz. burger, topped with a quarter pound bratwurst smothered with sautéed onions, thick cut bacon, & your choice of cheese. American, Swiss, Pepper Jack, Muenster or Blue Cheese. BBQ Burger.......................................................$13.95 8 oz. juciy Black Angus burger topped with your choice of pulled Tomato Soup with Pretzel Grilled Cheese ...$6.95 pork or brisket with Cheddar cheese, pickled onions and jalapeňo. House smoked fresh tomato pureed with herbs and vegetables topped with a muenster grilled cheese pretzel. Hot and Spicy Burger........................................$12.95 Some like it HOT!!! Our 8 oz. Black Angus beef burger, topped Buffalo Wings....................................................$9.95 with sliced Andouille and Pepper Jack cheese. Crispy hand breaded jumbo wings fried golden brown served with Have a cold beer handy. celery, blue cheese or ranch dressing and tossed in your choice Cheeseburger.....................................................$11.95 of sauce: Buffalo, BBQ, Chipotle, Honey Mustard, Lemon Pepper, Char grilled, 8 oz. of angus beef. Choice of American, Swiss, Garlic Parmesan and Sweet Chili Pepper Jack, Muenster or Blue Cheese. Potato Pancakes................................................$5.95 Grilled Chicken Sandwich.................................$10.95 Juicy marinated chicken breast grilled over an open flame. Homemade pancakes served with sour cream and apple sauce.
    [Show full text]
  • The Melting Pot
    The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c.
    [Show full text]
  • Nhscookbook.Pdf
    OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
    [Show full text]
  • Butter Croissant
    non-hebrew readers lunch & {A FEAST THAT STARTS AT NOON, rolls to Cold Caprese salad . 48 Colored cherry, grilled cherry, tomato slices, Kalamata olives, purple onion, Buffalo mozzarella, bruschetta, Olive oil, basil and tomato balsamic vinegar. vegan Nicoise salad . 60 Soft boiled egg, green beans, capers, purple onion sherry Patties small radish, Potato, anchovies and scorched tuna Swiss chard and leek Kale Salad . 46 patties on black lentils Kale, Pitaya, roasted almonds and Mustard Vinaigrette salad 60 Fricke salad . 48 Fricke, micro spinach, pomegranate, dried apricot,pistachios crème of tahini and turmeric Soba noodles Cauliflower,G arlic, lemon Fatush Mediterranean salad . 48 herbs and sesame oil 58 A variety of garden leaves, herbs, tomato, purple onion Kalamata olives, grilles pita bread, goat feta COUSCOUS SALAD Beef Carpaccio . 52 Zucchini, pumpkin Hazelnuts, Parmesan crème, arugula and bread toast cauliflower, hazel nuts herbs, cranberries and Ceviche . 58 tahini 52 Local Olive oil, chili, red onion, Hazelnuts, garden leaves and seasonal Fruits WARM Chic Parisien . 58 Camembert filled with jam, salad of bakes beet pearls, pecans, Purple onion and herbs KID'S MENU Parmesan Artichoke . 38 Fried Artichoke alla romana, parmesan papers, toastes Schnitzel And ranch sauce With fries/mashed Shrimps Mariniere . 68 potatoes/salad 46 Leek, shallot, garlic and Hallah Calamari in curry . 64 Pasta Calamari scorched with olive oil, grilled tomatoes Cream/tomato/olive In curry sauce and sweet potato fries oil sauce )all tasty( 44 Focaccia . 28 Served with 3 changing dips and artichoke. Soup Du Jour . 38 & dinner the EVENING AND well INTO THE NIGHT} HOT Menza burger . 65 Beef hamburger )250g( with fries / mashed potatoes Served with veggies and aioli Topping: cheddar / bacon / truffle and garlic butter .7nis Corned beef sandwich .
    [Show full text]
  • Cocktails Beers on Tap Bottled Beer Beer Flights
    * Oktoberfest beers are seasonal. Limited quantities available. Cocktails Beers On Tap HOFBRAU HIMBEERE $8 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Classic Hofbrau beer, a hint of raspberry Das Boot 2L - $30 syrup, finished with a fresh orange slice BLACK FOREST MANHATTAN $9 WEIHENSTEPHANER DUNKEL Makers Mark bourbon, sweet vermouth, Freising, Germany Edel-Kirsch liquor served over ice HACKER PSHORR WEISS GERMAN OLD FASHIONED $9 Munich, Germany Asbach Uralt brandy, bitters, sugar and a KOSTRITZER triple fruit mull of lemon, orange and Thuringen, Germany cherry STELLA ARTOIS SALZBERG SUNSET $9 Leuven, Belgium Peach Vodka, triple sec, cranberry juice SPATEN and sour mix finished with a full fruit Munich, Germany medley of orange, cherry, and lime HOFBRAU WHITE SANGRIA $10 HOFBRAU WEISS WHITE CLAW BERRY $4 HOFBRAU DUNKEL HOFBRAU OKTOBERFEST* Das Boot Bloody Munich, Germany STIEGL Mary - $25 Salzburg, Austria An over the top edible arrangement! SHINER OKTOBERFEST* Handcrafted bloody Mary served in a liter Spoetzl Brewery, Shiner, Texas boot (or stein) with olives, salami, cheese, EDELWEISS PILSNER 16 oz - 4.50 topped off with pork schnitzel, bacon, Trumer Pils schnitzel finger, sausage, and a chicken wing. Salzburg, Austria SEASONAL CIDER Ask your server Beer Flights Four Beers, 4 oz. each HOFBRAU FLIGHT $9 Bottled Beer Hofbrau, Hofbrau Oktoberfest, Hofbrau Miller Lite $3 Weiss, Hofbrau Dunkel Clausthaler Original (Non Alcoholic) $4 CHOOSE YOUR OWN FLIGHT $9 White Wines Glass Bottle 12 0z. - $4; 16 oz. - $6.50; 32 0z. - $15; Germany and Austria Das Boot 2L - $30 Kerzel Kerner Spatlese Rheinhessen, Germany 9 36 WEIHENSTEPHANER DUNKEL Sweet, bright with notes of apple.
    [Show full text]