Wednesday, May 6, 2020 Curbside Takeout Daily Menu - Turner’S Melrose *Items Subject to Availability **Please Have Your Credit Card Ready Before Placing Your Order

Total Page：16

File Type：pdf, Size：1020Kb

Wednesday, May 6, 2020 Curbside Takeout Daily Menu - Turner’s Melrose *items subject to availability **Please have your credit card ready before placing your order Appetizers Entrees Salmon Spread Tuna Chili with Cornbread (bowl only) Clam Chowder Portuguese Seafood Stew with Lobster Bisque Cornbread (bowl only) Crab Cake Haddock Marsala (Wild mushrooms, Stuffed Clams (with scallops, bacon, lobster cream) prosciutto, homemade Marsala cream sauce Calamari (fried or cherry pepper) over linguine) Scallops (fried, baked, or wrapped in bacon) Grilled Salmon with honey mustard Glaze Shrimp (Cocktail, fried, or buffalo) Tenderloin (5 oz or twin) Shrimp (fried or buffalo) Baked Stuffed Shrimp Oysters Rock Lobster Pie Mac n’ Cheese Crab Cake Dinner Pretzel Fish Cakes (one or two) with baked beans Fish n’ Chips Salads (add chicken, shrimp, scallops or salmon) Haddock or Chicken Picatta Crunch Salad Haddock Dinner (fried or baked) Caesar Salad (no anchovies) Scallops (fried or baked) Garden Salad Shrimp (fried or baked) Finnan Haddie Shrimp Scampi with linguine Kids Menu Salmon (penne, cream, peas and dill) Chicken Fingers Create Your Own Pasta (scampi, marinara, Linguine with butter OR marinara OR fra diavalo style) Mac n’ Cheese Linguini and Clams (chopped clams only) Sides Sandwiches French Fries Salmon Burger (lettuce, tomato, remoulade) Potato (Mashed or Baked) Fish Sandwich (fried or baked) Daily Vegetable Medley Lobster Roll (cold or hot **limited item) Brussel Sprouts with Bacon **limited item Chicken Sandwich with cheese and bacon Broccoli HamburGer Spinach Crab Cake Sandwich AsparaGus Cauliflower Mash Desserts: Key Lime Pie Wednesday, May 6, 2020 Curbside Takeout Daily Menu - Turner’s Melrose *items subject to availability **Please have your credit card ready before placing your order Beverages (must be 21 years or older) Oyster Bay, Sauvignon Blanc Federalist, Chardonnay Alexander Valley, Merlot Prosecco Split Federalist, Cabernet Sauvignon Blue Moon, BelGian White (bottle) Stella Artois (bottle) IBC Root Beer (bottle) Market Items (Open at noon) Haddock Salmon Scallops Shrimp Cocktail Stuffed Clams (with scallops, bacon, lobster cream) Scallops Wrapped in Bacon Fish Cakes Crab Cakes Salmon Spread **Precooked dinner rolls available in ½ dozen package .

Copy Link

Recommended publications

(2722) Send Our Famous Crab Cakes Nationwide!
1725 Taylor Avenue • Parkville, Maryland 21234 410-661-4357 NATIONWIDE SHIPPING Visit PappasCrabCakes.com or Call 1-888-535-CRAB (2722) Send our Famous Crab Cakes Nationwide! Family Owned and Operated Since 1972 Crab Mac & Cheese Fried Zucchini Sticks A blend of creamy cheese baked with pasta and Lightly battered zucchini served with a lump crab meat, served with tricolor tortilla chips - 13.99 side of our special “Boom-Boom” sauce - 8.99 Mini Crab Cakes Fried Calamari Five of our FAMOUS Crab Cakes, just a smaller version - 15.99 Lightly dusted in flour and spices, then flash fried until golden brown, served with house marinara - 10.99 Seafood Sampler Crab Pretzel (4) crab balls, fried calamari, (4) sautéed shrimp A JUMBO braided soft pretzel, smothered in our crab dip with and (4) sautéed scallops - 26.99 extra crab meat and shredded jack cheeses on top - 13.99 Enough for two! Santa Fe Egg Rolls Crispy tortillas stuffed with chunks of white meat chicken, Fried Mozzarella beans, corn, and southwestern flavors, Not your average mozzarella stick! with a side of Mandarin duck sauce - 9.99 These are delicious, half-moon shaped fried mozzarella with house marinara for dipping - 8.99 Crab Dip Creamy and delicious! A homemade mixture of Chicken Tenders baked cheeses and crab meat with Old Bay, Chicken tenderloins, breaded and fried, served with warm pita bread - 14.99 with your choice of dipping sauce - 8.99 Try Buffalo Style for 1.00 more Spinach & Cheese Pie Spanakopita & Tiropita! Fresh spinach and feta in Stuffed Mushroom Caps flaky phyllo and a blend of cheeses in philo, Stuffed with crab meat blended with our award winning both baked until golden brown - 11.99 recipe and baked with imperial sauce - 15.99 Pappas’ Wings Quesadilla Ten of the most plump wings in town, tossed in your Shredded cheese with pico de gallo choice of BBQ, Buffalo, Chesapeake Spices, Cheese - 7.99 | Chicken - 10.99 | Crab - 14.99 Lemon Pepper, or try our TNT Buffalo - 10.99 1 lb.
[Show full text]
Menu Descriptions Packet
Moby Dicks Restaurant Menu & Descriptions Edited: March 2020 (prices not accurate for 2021) 11:30 AM to 9:30 PM late June through Labor Day (Closing earlier in off-season) 508.349.9795 3225 Rt. 6 Wellfleet, MA 02667 Mobys.com Soups Fried Platters Ask about quarts of soup to go! Served with French fries and cole slaw Cape Cod Clam ‘Chowdah’ Moby’s Fried Seafood Special Cup 5.75 Bowl 8.75 A heaping combination of Codfish, Scallops, Whole Belly Clams and Shrimp - MKT Lobster Bisque Cup 6.25 Bowl 9.25 Fish & Chips Absolutely the best! Hooked Atlantic cod - 19 Seafood Gumbo Lobster Cup 6.25 Bowl 9.25 We proudly serve premium hardshell Shrimp Platter lobsters coming from the cold Atlantic Wild white shrimp from the Gulf of Mexico - 19 waters. Starters Clam Strip Platter from local hard-shelled sea clams - 17 1.5 lb. or 2 lb. Lobster - MKT Moby’s Famous Outer Cape Onion Larger sizes when available or by special order A sweet Spanish onion, cut, battered and Scallop Platter deep-fried - 9 All lobsters steamed to order served with Day boat Cape Scallops - 25 drawn butter and corn on the cob. Nantucket Bucket Oyster Platter - 22 1lb. of steamers, 1lb. of mussels and corn Make it a New England Clambake Add Chatham Steamers and Potato - MKT on the cob - MKT Calamari Platter Rings & tentacles lightly fried - 16 Steamers Local Chatham steamers. Served with drawn Whole-Belly Clams butter and clam broth. 1lb. or 2lbs. - MKT Grilled & Broiled The perfect taste of Cape Cod - MKT Dinners Local Atlantic Mussels Fresh mussels steamed and served with Grilled Crab Cake Platter All served with potato & corn on cob.
[Show full text]
Proquest Dissertations
STANDARDIZING THE TASTE OF TRADITION: MARYLAND CRAB CAKES FROM THAILAND By Kelly Feltault Submitted to the Faculty of the College of Arts and Sciences of American University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy In Anthropology Chair: __{3--"-!Uft__::_-=--~-·--· _:.__:___ __ _ Dr. Brett Williams w~ ~a> Dr. · Broad 2009 American University Washington, D.C. 20016 AMERICAN UNIVERSin' LIBRARY l\'4 2,5 UMI Number: 3357495 Copyright 2009 by Feltault, Kelly All rights reserved. INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. ® UMI UMI Microform 3357495 Copyright 2009 by ProQuest LLC. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest LLC 789 E. Eisenhower Parkway PO Box 1346 Ann Arbor, MI 481 06-1346 ©COPYRIGHT by Kelly F eltault 2009 ALL RIGHTS RESERVED DEDICATION To my husband, who only eats crab claws. STANDARDIZING THE TASTE OF TRADITION: MARYLAND CRAB CAKES FROM THAILAND BY Kelly Feltault ABSTRACT Blue crabs are the main ingredient in Maryland crab cakes, a regional food symbolizing the Chesapeake and Maryland's state identity. As the taste of Maryland, crab cakes invoke authenticity through the Bay's maritime culture and rural coastal communities.
[Show full text]
Cracking MARKET PRICE 8Oz Roseda Farms Dry-Aged Petite Filet 44 Roasted Garlic Mashed Potatoes, Seasonal Vegetable Sautéed Musrooms, Peppercorn Steak Sauce
Maryland’s famous hard shell blue crabs are available seasonally and the chops are locally sourced upon availability. Order by the dozen or half dozen. Natty Boh's Beer Can Chicken HALF 24 • WHOLE 36 add on Let's get Crabs may vary in size by ½.” lemon & thyme whole roasted chicken, crab garlic mashed potatoes, seasonal vegetable imperial Choice of Medium, Large, Extra Large, or Jumbo to any dish $10 cracking MARKET PRICE 8oz Roseda Farms Dry-Aged Petite Filet 44 roasted garlic mashed potatoes, seasonal vegetable sautéed musrooms, peppercorn steak sauce ADD : CHICKEN 6 • SHRIMP 7 • STEAK 10 • TUNA 10 • CRAB CAKE 26 soups & salads 12oz Roseda Farms Dry-Aged New York Strip 44 roasted garlic mashed potatoes, seasonal vegetable Maryland Crab Soup CUP 8 • BOWL 14 Atlas Farms Bowl 12 sautéed musrooms, peppercorn steak sauce veggies, classic tomato broth, crab meat mixed greens, grilled corn, roasted sweet potatoes, radish, cucumber, heirloom tomatoes, farro, beet purée, lemon-herb vinaigrette Cream of Crab Soup CUP 8 • BOWL 14 eastern shore jumbo lump crab, sherry, old bay Ahi Tuna Salad 19 fried chicken Caesar Salad 12 mixed greens, radish, avocado, ponzu dressing, sesame choice of original or spicy nashville free range gem lettuce, garlic-herb croutons, parmesan, classic dressing crunch, red peppers, cucumber chicken, house batter, pickle, potato salad Half Chicken ......................................24 appetizers Choptank Cobb Salad 14 Kale Salad 14 chopped gem lettuce, bacon, tomato, corn, cucumber, dinosaur kale, spicy yogurt, truffled
[Show full text]
Placemat Menu
F A M I L Y M E A L E N T R E E S A D D - O N S BOARDWALK CRAB CAKE CREAM OF CRAB SOUP MEAL QUART $24 PINT $12 Four old-fashioned, down-the-ocean style MARYLAND CRAB SOUP made with local Maryland claw meat, lump QUART $22 PINT $11 crab, mustard and Old Bay, lightly fried $ 8 0 served three-mustard sauce C U R B S I D E C A R R Y - O U T BUTTERMILK BISCUITS & BUTTER (2) $3 F A M I L Y M E A L MARYLAND PAN-FRIED $ 6 8 M E N U CHICKEN MEAL CORNBREAD & BUTTER (4 PIECES) $3 Marinated chicken (8 thighs & 4 legs), Serves four Gertie’s secret seasoning, lightly fried BRIOCHE DINNER ROLLS & BUTTER (2) ALL MEALS INCLUDE: $4 CHOICE OF: TILGHMAN ISLAND $ 8 8 CAESAR SALAD KIT (SERVES 4) QUART OF MISS JEAN’S RED CRAB SOUP COMBO MEAL $20 OR Maryland Pan-fried chicken (8 thigh & 4 CAESAR SALAD KIT legs) and four Boardwalk Crab Cakes with GARLIC MASHED POTATOES three-mustard sauce QUART $9 PINT $5 QUART OF COUNTRY POTATO SALAD ROASTED GARLIC, CARAMELIZED ONIONS, MIX BELL COUNTRY POTATO SALAD PEPPERS $ 8 8 QUART $9 PINT $5 ED’S BBQ RIBS & QUART OF SLOW-BRAISED GREEN BEANS FRIED CHICKEN SLOW-BRAISED GREEN BEANS ONIONS, TOMATOES, BACON Full rack of Memphis-style bbq baby back QUART $9 PINT $5 pork ribs, Maryland pan-fried chicken (8 BUTTERMILK BISCUITS (4) & BUTTER thigh & 4 legs), cornbread & butter BOX OF HOUSE-MADE FRIES [GF] $9 CHEFS SWEET TREAT DESSERT OF THE DAY H O U R S : APPLE-FENNEL SLAW W E D N E S D A Y - S A T U R D A Y QUART $8 PINT $4 G L U T E N F R E E - G F 4 : 0 0 P M - 8 : 0 0 P M V E G E T A R I A N - V G V E G A N - V N S U N D A Y
[Show full text]
December 2020
Welcome to Feeser’s Family Owned For Over 100 Years We supply everything but the appetite... What began in 1901 as a small local produce company in downtown Harrisburg, has grown into a large food distribution company, employing hundreds of Central Pennsylvania residents. Still family owned and operated, Feeser’s is now located on over 20 acres including 275,000 square feet of warehouse facilities with cooler, freezer and dry storage capabilities. Feeser’s services restaurants, schools, entertainment, sports, and other foodservice facilities across the Mid-Atlantic Region in Pennsylvania, New Jersey, Delaware, Maryland, and Virginia. Visit us at the new feesers.com. For information or to order any of the products in this publication, contact our Sales Team at 717.564.4636 or DECEMBER 2020 REPRESENTED BRANDS AND MANUFACTURERS CAMPBELL’S CARGILL CONAGRA GENERAL MILLS HANDY SEAFOOD KELLOGG’S KRAFT HEINZ LAMB WESTON NESTLE PROFESSIONAL P&G PROFESSIONAL PEAK SALES & MARKETING PERDUE SARA LEE SIMPLOT TYSON UNILEVER FOOD SOLUTIONS Serve more. save More. Whether you’re looking to stock up on versatile speed-scratch favorites or add to your grab-and-go lineup, we’re here to help you save on the products below. As the cases add up, so do the savings. To qualify, purchase a minimum of 10 cases from any one category. Purchase from additional product categories and save even more per case. Purchases must be made between September 1st and December 31st, 2020. rebate level 1 rebate level 2 Buy at least 10 cases from one category and get Buy at least 10 cases from two categories (minimum 20 cases) and get back per case.
[Show full text]
Hanover Pike • Manchester with Lettuce, Tomato, Ranch Dressing, Salad
Served with chips and a pickle. Substitute Fries 2 Served with chips and a pickle. Substitute Fries 2 Sweet Chili Chicken Wrap Chesapeake Bay Wrap Choice of white, wheat, toasted brioche bun, or wrap Chicken tossed in sweet Thai chili Chicken smothered in our Maryland Soft Crab Shrimp Salad sauce topped with banana peppers, homemade crab dip, topped with Hand selected soft crabs freshly Gulf shrimp peeled in-house, lettuce, red onion, and mozzarella crab meat, Old Bay, and cheddar caught off our boat, thrown into a made fresh daily. 8 cheese. 8 cheese. 12 perfectly light breading. 12 Seafood Club Wrap Sweet Chili Shrimp Wrap Homemade jumbo lump crab cake Freshly battered gulf fried shrimp Fried Jumbo Lump Crab Cake and freshly battered gulf shrimp tossed in sweet Thai chili sauce Fried or Broiled 14 fried and topped with lettuce, topped with banana peppers, Tuna Fish Sandwich 7 tomato, mayonnaise, and cheddar lettuce, red onion, and mozzarella cheese. 14 cheese. 10 Breaded in-house, fried to a perfect crisp. Vince’s Baltimore Wrap Captain’s Combo Jumbo Fried Shrimp 10 Fried Rockfish 8 Chicken tossed in Old Bay, topped Jumbo lump crab cake and shrimp Hanover Pike • Manchester with lettuce, tomato, ranch dressing, salad. 16 Fried Cod 11 Fried Orange Roughy 11 and cheddar cheese. 9 Fried Whiting 6 Fried Catfish 6 Served with homemade chips. Fried Oysters 10 Grilled Onion .50 | Grilled Mushrooms .50 | Sweet Peppers .50 Bacon 1 | Fried Egg 1 Build Your Own Cheesesteak 10 Choice of Cheese: American | Cheddar | Provolone | Mozzarella Served with chips. Substitute Fries 2 Lettuce | Tomato | Onion | Honey Mustard | BBQ Sauce | Ketchup Grilled Onion .50 | Grilled Mushrooms .50 | Sweet Peppers .50 Mayonnaise | Mustard Bacon 1 | Fried Egg 1 First Mate Shrimp Cheesesteak Build Your Own Burger 9 Steak smothered in crab dip Blackened shrimp, boom boom Choice of Cheese: American | Cheddar | Provolone | Mozzarella and cheddar.
[Show full text]
DINNER to Form Beds Where New Oysters Can Grow in the Bay
The Rusty Scupper is a proud member of The Chesapeake Bay Oyster Recovery Partnership, recycling oyster shells DINNER to form beds where new oysters can grow in the Bay . BALTIMORE, INNER HARBOR SINCE 1982 WWW .OYSTERRECOVERY .ORG FRESH SHUCKED OYSTERS CHARGRILLED FISH ATLANTIC SALMON . 33 Our commitment to quality is a source of pride We work with oyster growers, distributors and CHILEAN SEA BASS . 46 fishermen to ensure we serve the freshest seafood . CHESAPEAKE BAY ROCKFISH . 42 All of our Chargrilled Fish are prepared with the following options: RASPBERRY POINT, CANADA . 3 .5 (EACH) Prince Edward Island Oyster SIMPLY PREPARED* Roasted Seasonal Vegetables, Mashed Potatoes, Lemon Butter Sauce LUCKY LIME, CANADA . 3 .5 (EACH) New London Bay, P.E.I Oyster ASIAN STYLE Miso Soy Glaze, Stir Fried Vegetables, Aromatic Rice APPETIZERS MARYLAND STYLE* (ADD 8) Blackened, Buttered Jumbo Lump Crab, Old Bay Seasoned Vegetables JUMBO GULF SHRIMP COCKTAIL* . .. 17 Cocktail Sauce, Lemon STEAKS RUSTY SCUPPER TOWER* FILET MIGNON 7 OZ . 42 Maine Lobster, Crab Salad, Jumbo Gulf Shrimp, Lucky Lime Oysters RIBEYE STEAK 14 OZ . 49 Small . 50 Large . 95 Our Steaks are served with Mashed Potatoes, Aparagus, Choice of Béarnaise or Madeira Sauce* JUMBO LUMP CRAB CAKE . 20 BUILD YOUR OWN SURF & TURF Three Mustard Sauce JUMBO LUMP CRAB CAKE . 20 CALAMARI . 16 SAUTÉED JUMBO LUMP CRABMEAT . 13 Flash Fried, Tomato Coulis, Lemon Aioli, LOBSTER TAIL (6 OZ .) . 25 Shishito Peppers CRAB STUFFED SHRIMP (3) . 15 GRILLED SHRIMP (5) . 9 MARINATED BEETS . 11 ENTRÉES Goat Cheese, Arugula, Candied Walnuts, Greek Yogurt TWIN LOBSTER TAILS* . 59 Beurre Blanc, Mashed Potatoes, Asparagus BEEF CARPACCIO* .
[Show full text]
Chesapeake Wining & Dining Dave Mcintyre
The wines of the region are a perfect match to the cuisine, which is a uniquely American blend of the down-home and the eleva t e d . B Y D A V E M C I N T Y R E When you envision Chesapeake Bay and food, what comes to mind? To d a y ’s Chesapeake flavors vary as you wander the bay and its Oysters, rockfish (striped bass) and crabs. It’s true: the quintessential tributaries. Baltimore’s sausage-heavy cooking is influenced by immi- Chesapeake meal is a bushel of steamed crabs, with diners seated at gration from Germany, Poland and Italy. In the northern parts of picnic tables covered with brown paper, their fingers stained with the the Eastern Shore, most of the original settlers hailed from Eng- pungent paprika-based spice mix called Old Bay, surrounded by piles land, “so there’s a background of English cooking—a little bland and of empty crab shells, pitchers of beer and rolls of paper towels. simple, without doing much to the seafood,” Shields notes. There But “Chesapeake cuisine” is much more varied, melding cultural was also some German influence from Amish Mennonite communi- influences from Europe and Africa, fertile farmland, and American ties on the Eastern Shore. Further south, on both sides of the bay, history into a rich and diverse menu. African and Caribbean influences came into play as slaves con- In the early days of the United States, Chesapeake cuisine was tributed their own accents to the cuisine. At the bay’s mouth, in the nearly synonymous with American cuisine.
[Show full text]
Party Platters
Sandwiches & Subs Party Platters ADD FRIES FOR 1.99 MARKET MADE CRAB BITES Sandwich Sub Platters of 25 (Serves 5-7) Platters of 50 (Serves 8-10) eafood AREA’S BEST FISH SANDWICH 6.99 Platters of 100 (Serves 18-20) 1/4 lb JUMBO CRAB CAKE 13.99 MARKET MADE CRAB DIP 1/4 lb BACKFIN CRAB CAKE 11.99 2 lb. Crab Dip with sliced baguette or crackers SHRIMP SALAD 6.99 9.99 JUMBO COCKTAIL SHRIMP TUNA SALAD 7.99 8.49 Peeled n’ Deveined, Steamed and Chilled, Tail On Platters of 50 (Serves 6-8) CHICKEN SALAD 6.49 7.99 Platters of 100 (Serves up to 16) SEAFOOD CLUB SANDWICH 12.99 MANAGER’S PARTY SHRIMP PLATTER SEAFOOD DAGWOOD SUB 14.99 Peeled n’ Deveined, Steamed and Chilled l Ahead arry Ou Platters of 100 (Serves 8-10) Cal C t CHICKEN TENDER SUB 7.99 Platters of 200 (Serves up to 20) Menu CHEESEBURGER SUB 6.99 PEEL N’ EAT SHRIMP PLATTER Annapolis WHITEFISH FILLET PO BOY 8.99 Steamed and Chilled, Tail On 1300 Forest Drive Platters of 100 (Serves 8-10) 410.269.5380 SOFT CRAB PO BOY seasonal MP Platters of 200 (Serves up to 20) OYSTER PO BOY seasonal MP SMOKED MEDLEY Smoked Salmon, Mackerel and Trout, accompanied with our market- SHRIMP PO BOY 9.99 made dilled sour cream, lemons, and fresh baked french baquette Severna Park SCALLOP PO BOY 10.99 Serves 8-10 522-L Park Plaza 410.544.4900 7.99 SMOKED SALMON TRIO CLAM PO BOY Horseradish Cream Cheese - stuffed smoked salmon rolls along with peppered salmon and roasted smoked salmon, accompanied with our market-made dilled sour cream, lemons, red onions, capers, sliced cucumbers and fresh baked french baquette Serves 8-10 Edgewater Fresh Fish WHOLE POACHED SALMON Offering Full-Service Cooked To Order We use the freshest and finest farm-raised Atlantic Salmon available, Restaurant delicately simmered in white wine and selected herbs 3105 Solomon’s Isl.
[Show full text]
)Toast) )Seaside Carbs) )Breakfast) )Egg Benedict
Dine-in / Take- out 609(399(5588 228 Bay Ave. Ocean City, NJ @DocksideKitchen Open Daily 8AM - 3PM )BREAKFAST) )EGG BENEDICT) BREAKFAST OSCAR 25 CLASSIC BENEDICT 13 Grilled 9oz Sirloin, Petite Crab Cake, Bacon Onion Jam, Pork Roll, Grilled Heirloom Tomato, Poached Egg, Asparagus, Poached Egg, Béarnaise Sauce, Home Fries Hollandaise, Rosemary Home Fries SHORT RIB BENEDICT 16 DOCKSIDE BURGER 15 Braised Short Rib, Corn Salsa, Bacon, Poached Egg, 8oz Grilled Burger, Fried Egg, Bacon, Heirloom Tomato, Hollandaise, Rosemary Home Fries Lettuce, Cheddar Cheese on a Brioche Bun CRAB CAKE BENEDICT 19 DOCKSIDE PLATTER 12 Seared Crab Cakes, Braised Tomatoes Poached Egg, 2 Eggs any style, Choice of Bacon, Porkroll or Béarnaise Sauce, Rosemary Homefries Sausage, Bacon Onion Jam, Toast, Home Fries LOBSTER BENEDICT 23 DAILY QUICHE SPECIAL 12 Buttery Lobster, Bacon, Braised Tomato, Chef’s Daily Creation, Served With Fresh Berries Poached Egg, Chive Hollandaise, Rosemary Home Fries Homefries & Side of Toast - Ask Your Server SMOKED SALMON BENEDICT 16 Smoked Salmon, Poached Egg, Bacon, Hollandaise, Rosemary Home Fries )SEASIDE CARBS) )BREAKFAST SANDYS) BUTTERMILK PANCAKES 12 Maple Syrup, Powdered Sugar, Fresh Berries CREATE YOUR OWN 12 Sausage, Porkroll or Bacon, Fried Egg, Cheddar BLUE BERRY PANCAKES 13 Cheese, Bagel, Home Fries or French Fries Fresh Berries, Maple Syrup, Powdered Sugar SMOKED SALMON 13 CHOCOLATE CHIP PANCAKES 13 Hickory Smoked Salmon, Chive sour cream, Maple Syrup, Powdered Sugar Bacon Onion Jam, Bagel, Home Fries or French Fries FRENCH
[Show full text]
Bryan Voltaggio Maryland Crab Cake Sandwiches
Priceless® Cities Maryland Crab Cake Sandwiches Chef Bryan Voltaggio Allergens • Not suitable for vegetarians Instructions • Contains shellfish For the Maryland Crab Cake Sandwiches: Kitchen Tools 1. Put the crabmeat in a bowl and gently pick through it to find and remove any bits of shells and cartilage (you can • Whisk • Rubber spatula use a black light in a dimmed light area to find the shells). Try not to break it up too much as you do this. Put all the • Ice cream scoop, ring mold, or scale remaining ingredients except for the cracker crumbs in a medium bowl and whisk to blend. Add the crabmeat one- • 2 baking sheets third at a time and use a rubber spatula to gently fold it in. Be careful to keep the crabmeat in nice big chunks. • Large frying pan 2. Use an ice cream scoop, a ring mold, or a scale to portion the mixture into six 6-to-7-ounce cakes. (you can also form • Meat thermometer the mixture into 10 individual 4-ounce cakes and skip the sandwich-making.) • Slotted metal or high-heat resistant spatula 3. Pour the cracker crumbs into a casserole dish or small baking sheet. Put 1 or 2 cakes in the pan, press them gently into crumbs, and then flip them over and press them gently into the crumbs on the other side. Gently press crumbs Ingredients (serves 6 people) along the sides if they are not already covered. Transfer the cakes to a clean baking sheet and continue coating the • 2 pounds jumbo lump crabmeat remained in crumbs.
[Show full text]