Fish Fry Changing Layout

Total Page：16

File Type：pdf, Size：1020Kb

Entrées BENT'S CLASSIC ALL YOU CAN EAT FISH FRY deep fried beer battered Haddock 13.99 – served with fries, baked beans, potato salad, coleslaw, Bent's Camp Corn, house tartar sauce & lemon – BROASTED CHICKEN SALAD BAR MEAL CHICKEN WINGS ½ chicken with all the sides Make it a meal and treat yourself 5 or 10 wings, classic or 12.99 to our unlimited salad bar! 10 boneless with choice of a sauce 8 / 12 THE LODGE BURGER JUMBO SHRIMP FRIDAY Lettuce, tomato, onion, pickle, Broiled or hand battered and SMALL FRY mayo with choice of cheese 8.5 deep fried, served with french 3 pieces of classic fish fry and fries and choice of salad bar or choice of two sides (baked CHEESE CURDS all fish fry sides. 19.99 beans, corn, fries, coleslaw, Wisconsin's finest delicacy potato salad) 10.99 served with marinara sauce FISH & FOWL sm. 7.5 / lg. 13 ½ broasted chicken and 2 pieces WALLEYE DINNER deep fried Haddock served with all the sides 16.5 FRIDAY KID'S FRIDAY MEAL Broiled fillet accompanied with Chicken tenders (2) or fried fish BAKED HADDOCK french fries and choice of Salad (2) served with apple sauce and Bar or all the fish fry sides 20.99 french fries 6.99 3 pieces served with all the sides 14.99 Add Salad Bar to any meal or pizza forPizza 5 7" regular crust, 12" & 16" regular or thin crust (10" gluten free crust also available) VEGGIE DELUXE BENT'S DELUXE MARGHERITA Mushrooms, green pepper, red Sausage, pepperoni, red onion, Garlic olive oil base, mozzarella onion, black olive & tomato green pepper, tomato, black & Parmesan cheese topped with 8 / 16.95 / 21.95 olives & mushrooms fresh sliced tomato 8 / 16.95 / 21.95 8 / 16.95 / 21.95 MEAT LOVERS Sausage, pepperoni, ham & BBQ CHICKEN BENT'S BOMBER bacon 11 / 21.95 / 24.95 BBQ sauce, chicken, red onion, Double cheese, double green pepper, black olive, pepperoni, double sausage CHICKEN ALFREDO mozzarella & cheddar cheese 11 / 21.95 / 24.95 Alfredo sauce & chicken, topped 8 / 16.95 / 21.95 with mozzarella and Parmesan cheese 8 / 16.95 / 21.95 TOPPINGS Tomato, mushroom, red onion, green pepper, green olive, black olive .75 / 1.5 / 2.5 PREMIUM TOPPINGS Sausage, pepperoni, bacon, chicken, ham, cheddar cheese, feta cheese, Bleu cheese, anchovy, extra mozzarella cheese 1 / 2.5 / 3.5.

Copy Link

Recommended publications

Regional Consultation on Safe Street Foods
In recent years, “street foods” have assumed important cultural, economic and social dimensions. Civil and public health administrators have come to realize that “street foods” have significant economic potential, where food is made available at Regional consultation on affordable prices to the lower and middle-income groups, particularly the urban middle classes. Selling of food by street vendors also generates employment for the unskilled and safe street foods unemployed sections of societies. A comprehensive approach, based on ground realities, to meet the public health challenge posed by street foods’ consumption, is required. A positive attitude and intersectoral coordination among major stakeholders are required for safe street foods. This report on the Regional Consultation on Safe Street Foods Bangkok, Thailand, 20–23 June, 2011 provides information about the definition, content, regulation and monitoring aspects as well as the overall principles and practices of safe street foods, as existing in Asian countries. The report includes national roadmaps for strengthening / promoting safe street foods in Asia as identified by these countries. World Health House MAHIDOL Indraprastha Estate Mahatma Gandhi Marg UNIVERSITY New Delhi-110002, India SEA-NUT-184 Wisdom of the Land SEA-NUT-184 Distribution: General Regional consultation on safe street foods Bangkok, Thailand, 20–23 June, 2011 Organized by World Health Organization Regional Office for South-East Asia Food and Agriculture Organization Regional Office for Asia and the Pacific Institute of Nutrition, Mahidol University, Thailand © World Health Organization 2012 All rights reserved. Requests for publications, or for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – can be obtained from Publishing and Sales, World Health Organization, Regional Office for South- East Asia, Indraprastha Estate, Mahatma Gandhi Marg, New Delhi 110 002, India (fax: +91 11 23370197; e-mail: [email protected]).
[Show full text]
SOME QUALITY CHARACTERISTICS of FISH MEATBALLS
GIDA (2015) 40 (2): 61-67 Araflt›rma/ Research doi: 10.15237/gida.GD14058 SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS Osman Kılınççeker* Department of Food Processing, Technical Sciences Vocational School, University of Ad›yaman, Ad›yaman, Turkey Gelifl tarihi / Received : 16.09.2014 Düzeltilerek Gelifl tarihi / Received in revised form :03.11.2014 Kabul tarihi / Accepted : 10.12.2014 Abstract In this study, effects of different plant-based flours and frozen storage on some properties of fish meatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballs were determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituric acid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreased moisture, whereas wheat, barley, and rye decreased more the oil content of fried meatballs. Wheat, rye, and seed flours increased a values of fried samples. Control, wheat, oat, and seed flours had high levels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yield and moisture, appearance and odour scores of samples decreased during storage. However, they had acceptable levels. As the results, it was seen that wheat and pepper seed flours could be used in comparison with the other seed flours to enhance the quality of fish meatballs. Keywords: Fish meatball, vegetable-based flour, frozen storage, deep frying, quality BİTKİ KÖKENLİ FARKLI UNLARLA ÜRETİLEN BALIK KÖFTELERİN BAZI KALİTE ÖZELLİKLERİ Özet Bu çal›flmada, farkl› bitkisel unlar›n ve dondurarak depolaman›n bal›k köftelerde baz› kalite özellikleri üzerine etkileri araflt›r›lm›flt›r.
[Show full text]
Development and Evaluation of Fish Ball from Fish Powder Supplemented with Potato Flour
J. Bangladesh Agril. Univ. 15(1): 95–102, 2017 ISSN 1810-3030 Development and evaluation of fish ball from fish powder supplemented with potato flour M. S. A. Chowdhury, M. N. Islam and M. A. Alim* Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: [email protected] Abstract Fish ball was formulated with fish mince powder supplemented with potato flour along with other ingredients. Higher percentage of fish mince powder contained higher amount of protein, fat and ash but lower amount of total carbohydrate and moisture compared to that containing lower percentage of fish mince powder. The water absorption and frying time increased with the increasing percentage of fish mince powder. Fish balls prepared from the ingredients having 35% fish mince powder had the highest score in flavor rating and fish ball containing 30% fish mince powder had the highest overall acceptability. The scores on color and texture of fish balls prepared from all samples were almost same, but the scores on flavor and over all acceptability varied due to the fishy flavor because some of the panelist disliked the fishy flavor. While studying the storage period, there were no remarkable changes in case of color, flavor and texture of the prepared fish ball. No molds growth was noticed on the storage period of 90 days. So, the percentage of fish mince powder had no influence on the stability of the fish ball at room temperature. Keywords: Potato powder, Fish ball, Mrigal carp, Fish mince powder Introduction Fish is a good source of first class protein and lipid that contains omega-3 fatty acids, especially, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
[Show full text]
54 Jerk Chicken Roti | 46 Tamarind Glazed Lamb Ribs
JERK CORN | 38 CRISPY FISH TACOS | 54 jerk mayo, toasted coconut (V) red stripe battered cod fish, spicy escovitch (A) JERK CHICKEN ROTI | 46 HOT PEPPER SHRIMP | 55 grilled chicken, jerk mayo, paratha bread TAMARIND GLAZED LAMB RIBS | 78 SHISHITO PEPPERS | 30 pickled apricots, pistachio, coriander (N) blistered with jerk salt (V) BODY GOOD SALAD | 50 sucrine, shaved vegetables, sunflower seeds, carrot ACKEE HUMMUS | 42 miso vinaigrette grilled roti flatbread (V) KALE CAESAR SALAD | 52 shaved organic kale, jerk bread crumbs, halloumi SALT COD FRITTERS | 45 curry dipping sauce FRIED CHICKEN COCO BUNS | 18 pp scotch bonnet, pickle cucumbers, charred cabbage CALLALOO PHOLOURIE | 40 WATERMELON SALAD | 50 curry dipping sauce (V) feta, cucumber, kafir lime vinaigrette (V) 2 to 4 persons SLOW ROASTED GARLIC ROASTED LILY’S HOT PEPPER PIMENTO SHORT RIB | 360 LAMB SHOULDER | 420 LOBSTER (1kg) | 320 charred scallion, pick-a-peppa apricot chutney, pickled okra aromatic hot pepper sauce, gravy, mushroom salad & raita with lettuce cups fried buns, peanuts, shishito peppers (N) OXTAIL STEW | 150 rich gravy, broad beans, rice and peas WEST INDIAN CURRY PRAWNS | 145 buss-up shut, curry gravy, jasmine rice served with mango chutney, cucumber escovitch, and your RUM-CURED SALMON | 140 choice of Miss Lily’s side creamy quinoa, trinidadian calypso sauce, shaved apple salad (A) CURRY GOAT STEW | 160 boneless curried goat, irish potatoes, carrots, peas, 35 each steamed roti, jasmine rice RICE & PEAS WHOLE FRIED FISH ESCOVITCH | MP hellshire beach style, festivals FESTIVALS PAN ROASTED SEA BASS | 175 CHARRED CABBAGE coriander, scotch bonnet, jasmine rice SWEET PLANTAINS ITAL STEW | 95 sweet potato, yam, mixed peppers, carrots, red peas, BRAISED JAMAICAN GREENS coconut, steamed roti, jasmine rice JERK FRIES WITH SCOTCH VEGETARIAN CURRIED NOODLES | 95 BONNET MAYO snow peas, long beans, shishitos, peanuts, okra, coriander (V)(N) CRISPY OKRA & POTATO (A) Alcohol – (N) Nuts – (V) Vegetarian Organic All Prices inclusive of 10% service charge and 7% municipality fee.
[Show full text]
Panko Encrusted Mangrove Snapper Florida Seafood at Your Fingertips LIVE!
Panko Encrusted Mangrove Snapper Florida Seafood at Your Fingertips LIVE! Difficulty: Easy Ingredients: Total time: 15-30 minutes Panko Fried Fish: preparation, 5-10 minutes 1½ pounds mangrove snapper fillets (most white flesh seafood could be used as frying time a substitute) Serves: 2-4 1 box panko breadcrumbs 2 cups flour 1 cup milk 2 Eggs 2-3 cups canola or vegetable oil (volume varies on the size of your frying apparatus/method, this amount will be more than enough for a medium sized frying pan with oil to top off) A pinch of salt or a salty type seasoning to taste! Apricot Pineapple Sauce: 1½ cups canned pineapple chunks 1½ cups canned apricot halves 1/3 cup apricot preserves Instructions: Panko Fried Mangrove Snapper: 1. Portion, wash and dry your mangrove snapper fillets. The fillet may be prepared into cutlet sized chunks or nuggets depending on party’s preference. If the fillet is thick, you may be able to flatten the meat slightly with pressure from your hand while applying breading to ensure for a thoroughly cooked crispy bite! 2. Pour 1-2 cups of flour into a mixing bowl or container. 3. Crack 2 eggs into another mixing bowl and add ~1 cup of milk. Mix the milk and eggs with a fork until the mixture is uniform. 4. Pour 1/3rd – 1/2 box of panko breadcrumbs into another mixing bowl or container. Containers with a flat bottom are ideal to prevent tipping when @floridaseagrant breading. 5. Toss a few pieces of the snapper into the flour, make sure to thoroughly coat @floridaseagrant each piece until no portion of the flesh is exposed.
[Show full text]
Kitchen Side
KITCHEN SIDE OLD FASHION BEIJING SOUP |tofu, bamboo, carrot, 4,20 egg, shitake D A WONTON SOUP|homemade Wan Tan with Pork and coriander, L 4,90 mushroom, pak Choi, egg pancake stripes A S tofu,pak choi and mushroom 3,90 + TOFU SOUP | P CHINACY SALAD |tofuskin with carrot and paprika U 4,90 Edamame, Fungus O S SEAWEED SALAD SHANGHAI STYLE | 5,20 pickled seaweed GUA BAO BAO ZI THE CLASSIC PORK 4,50 XIAO LONG BAO (3 pcs.) 5,90 braised pork belly, cucumber, carrot, peanuts, pickled soup dumplings with pork vegetables JIANG BAO (3 pcs.) 6,20 CRISPY CHICKEN 4,50 porkbelly with fermented soybeanpaste CAI BAO (3 pcs.) 6,20 crispy chicken, cucumber, carrot, red cabbage, homemade Mayo smoked tofu with pak choi and shitake VEGGIE 4,50 CHA SIU BAO (3 pcs.) 6,20 grilled pork with cantonese BBQ sauce eggplant, crispy cracker, szechuan sauce, carrot BAO ZI TRIO (3 psc.) 6,20 1 psc.Jiang Bao,1 psc.Cai Bao und 1 psc.Cha Siu Bao Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. TAPAS/SIDE DISHES OH! HONEY WINGS 6,20 chickenwings with homemade honey sauce POPCORN CHICKEN 6,80 crispy chicken balls with homemade Mayo KIMCHEESY RICE BALL (3 pcs.) 6,20 Kimchi,Gouda,Rice,Sesam and Homemade figs Mayonnaise CHILI & PEPPER CHICKEN 6,80 chicken thighs with cucumber, szechuan pepper, chili sauce and peanuts CHINACY NOODLES 5,90 homemade noodle with onion oil, roasted onions and soy sauce egg DAN DAN DON 5,90 porkbelly ,shitake,carrot with fermented soybeanpaste ,Kewpie Mayo,Yuk Song,Rice
[Show full text]
Early Years Centre Lunch Menu: W1 May 2021
Early Years Centre Lunch Menu: W1 May 2021 LUNCH MORNING AFTERNOON SNACK SNACK Main Dishes Side Dishes (F1, F2 & F3 only) Mango sponge Dinner roll V Shrimp w cream of mushroom TUESDAY cake Steamed rice V Banana Chicken wing braised w tamarind 4 May 21 Water melon Sauteed bok choy w garlic V Milk sauce juice Malabar spinach broth V Garlic bread V WEDNESDAY Mango Grilled pork w black pepper sauce Steamed rice V Egg sandwich 5 May 21 Milk Stir fried beef w mix veggie Sauteed baby pumpkin w garlic V Orange juice Green melon w ginger broth V Baked sweet potato V Beef lagu Soft oatmeal THURSDAY Cheese stick Steamed rice V Braised chicken w ginger cookies 6 May 21 Fruit punch Steamed mix veggie V Vegetable Pad Thai w tofu V Milk Egg and tomato broth V BUN BO HUE Steamed rice (for those who not FRIDAY Banana Minced pork w green bean (for those eat noodle) V Minced pork 7 May 21 Milk who not eat bun) Sauteed chayote w garlic V congee Veggie spring roll V Seaweed & tofu broth V V = VEGETARIAN Early Years Centre Lunch Menu: W2 May 2021 LUNCH MORNING AFTERNOON SNACK SNACK Main Dishes Side Dishes (F1, F2 & F3 only) Dinner roll V Ham & cheese Sweet and sour pork Korean style MONDAY Steamed rice V Dragon fruit pizza Stir fried squid w colorful veggies in 10 May 21 Sauteed pumpkin w garlic V Milk Fruit punch black pepper sauce Amaltha broth V Cob or the Corn V TUESDAY Banana Beef satay Steamed rice V Zucchini sponge cake 11 May 21 Milk Stir fried chicken w lemon grass Steamed green bean V Milk Bean sprout sour broth V Shepherd pie (ground beef + pork
[Show full text]
Microbiological Quality and Safety of Sambusa and Fried Fish in Bahir Dar, Ethiopia
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by International Institute for Science, Technology and Education (IISTE): E-Journals Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.40, 2015 Microbiological Quality and Safety of Sambusa and Fried Fish in Bahir Dar, Ethiopia Mesfin Angaw*1 Mulugeta Kibret 2 Beye Abera 3 1.Department of Biology College of natural and computational Science Adigrat University, Ethiopia 2.Department of Biology College of Natural science Bahir Dar University, Ethiopia 3.Departmet of Public Health College of Medicine Bahir Dar University, Ethiopia *Crosponding Author: [email protected] Abstract The street food industry has an important role in the cities and towns of many developing countries in meeting the food demands of the urban dwellers. It feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. However, concerns have been raised about the safety and quality of street vended foods. This study was carried out to determine the microbial quality and the hygienic and sanitary practices of street vendors of Sambusa and fried fish from November 2010 to March 2011 in Bahir Dar. A total of 120 food samples were collected from roadside and retailing houses or containers in two sampling batch. A semi-structured questionnaire and checklist were used in interviews to determine the status of the vending sites and associated food handling practices. Aerobic mesophilic bacteria, total coliform and S. aureus were determined using standard methods. On comparing the microbial qualities from the two sectors, there was no significance difference in their mean count (P >0.05).
[Show full text]
Fish Fry Guide
FISH FRY GUIDE Gordon Food Service® A Fish Fry Destination The popularity of fried fish remains strong, so don’t underestimate the value of featuring it on your menu. Unique fried fish items on your menu can bring you recognition and loyalty. After all, consumers desire dishes that they can’t or don’t want to make at home. Try your hand at the techniques in this guide and satisfy customers searching for delicious fried fish dinners. With the tips, procedures, and products in this guide, Gordon Food Service® is here to equip you with everything you need to make you well-known for fish! 2 Batter Frying Battered coatings yield a more consistent appearance and can be more forgiving than breading during rush periods. The batter itself causes fillets to rise to the surface almost immediately when placed in the fryer, an eventuality that is not a reliable indicator of doneness. Use small portions of four ounces or less to ensure that fish is cooked thoroughly without overcooking the batter. Slice children’s menu portions into strips. Crunchy, battered whitefish is great served with condiments of malt vinegar or tartar sauce and crisp french fries. The standard approach is outlined below: 1 2 3 Dust moist fish with flour or dry Plunge fish into wet batter, taking With baskets removed from the batter mix and tap gently to care to thoroughly coat it. Lift fillet preheated fryer to prevent sticking, remove excess. out to allow excess batter to drip gently lay battered fillets down into off. Batter is made from one part the oil.
[Show full text]
Noodle Types Noodle
noodle types noodle = Favorites = Gluten Free V = Vegetarian = Contains Dairy = Spicy - served medium spicy unless otherwise requested *Images intended for reference only; dishes may not come out exactly as shown. *Please let your server know if you have any food allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A1. Fried Eggrolls (Chả Giò) | 5.95 minced filling rolled in a crispy wrapper and deep fried until golden brown (4pc per order) shrimp and pork – served with fish sauce vegetable – served with sweet and sour sauce vegan net eggrolls – served with fish sauce A2. Fried Crab Rangoon (Hoành Thánh Chiên) | 5.95 appetizers creamy crab and veggie dumplings deep fried in a crispy golden wonton wrapper (8pcs per order) A3. Summer Rolls (Gỏi Cuốn) | 4.95 fresh rice paper rolls served cold with noodles, lettuce, mint, and a side of our delicious peanut sauce (2pcs per order) add avocado for 1.00 shrimp (tôm) grilled pork patties (nem nướng) shrimp and pork patty combo (tôm & nem nướng) A4. Dumplings (Sủi Cảo) | 5.95 savory steamed or fried dumplings with your choice of veggie or meat filling and a side of our tangy homemade dumpling sauce (8pcs per order) A5. Fried Chicken Wings (Cánh Gà) | 6.95 crispy wings served with a side of house spicy mayo (6pcs per order) A6. Crispy Squid (Mực Chiên Dòn) | 6.95 beautiful golden rings of squid deep fried in a crispy panko batter and served with a side of our homemade sweet and sour or spicy mayo (10 pcs per order) A7.
[Show full text]
Seafood on a Budget
Eat Well Nutrition Education Program Eat Well! A Newsletter for Healthy Eating Seafood on a Budget By Kate Yerxa, Extension Educator eafood includes fish, such as • Fish: salmon, sardines, Atlantic salmon, tuna and haddock, mackerel, haddock, cod, pollock, Summer S and shellfish, such as shrimp, flounder and sole clams and crab. • Shellfish: Mussels, scallops, 2016 clams, shrimp, and lobster The 2015-2020 Dietary Guidelines for Meeting the recommendations for Inside Americans recommend people should seafood does not have to cost a lot of f Food Bites increase the amount and variety money. Try these tips to eat two meals Food Recall of seafood consumed by choosing Reminders per week of different seafood while seafood in place of some meat and staying on budget. f Kid’s Korner poultry. Adults should consume 8 or Geting Physically Active with Free more ounces, or two meals, of seafood 1. Try canned seafood. Tuna and Fishing Days per week. canned salmon can be used in f place of each other in recipes. Ask Eat Well Seafood is high in omega-3 fatty Deborah Barnett, Use water-packed tuna or salmon Kennebec County acids. Seafood is also low in saturated to reduce the amount of fat and fat, and high in vitamins and f Food Safety sodium in your diet. Try making Seafood Intake for minerals. A diet high in omega-3 salmon patties or baked salmon Women and Children fatty acids can reduce the risk of heart loaf with canned ﬁsh. f Eat Well Recipe disease. Oven-Fried Fish • Some canned seafood may be Fillets By eating different types of seafood, high in sodium.
[Show full text]
Background the Philippines Is an Archipelago (Chain of Islands) Comprised of Over 7,100 Islands in the Western Pacific Ocean. Or
Beatriz Dykes, PhD, RD, LD, FADA Background The Philippines is an archipelago (chain of islands) comprised of over 7,100 islands in the western Pacific Ocean. Originally inhabited by indigenous tribes such as the Negroid Aetas and the pro-Malays. Beginning in 300 BC up to 1500 AD, massive waves of Malays (from Malaysia, Sumatra, Singapore, Brunei, Burma, and Thailand) immigrated to the islands. Arab, Hindu and Chinese trading also led to permanent settlements during by these different groups during this period. In 1521, Spain colonized the Philippines, naming it after King Phillip II and bringing Christianity with them. The Spanish colonization which lasted 350 years, imparted a sense of identification with Western culture that formed an enduring part of the Philippine consciousness, unmatched anywhere else in Asia. The prevalence of Spanish names to this day (common first names like Ana, Beatriz, Consuelo, Maria and last names as Gonzales, Reyes, and Santos) reflects this long-standing influence of the Spanish culture. The United States acquired the Philippines from Spain for 20 million dollars after winning the Spanish-American war through the Treaty of Paris in 1898, introducing public education for the first time. During this period, health care, sanitation, road building, and a growing economy led to a higher standard of living among Filipinos and the Philippines became the third largest English speaking country in the world. Above all, the US occupation provided a basis for a democratic form of government. World War II had the Filipinos fighting alongside the Americans against the Japanese. The Death March and Corregidor became symbolic of the Philippine alliance with the United States.
[Show full text]