DOCSLIB.ORG

Steaks & Charcoal Grills Hot Mezes Cold Mezes Specials Seafood Vegetarian Spicy Pots

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Steaks & Charcoal Grills Hot Mezes Cold Mezes Specials Seafood Vegetarian Spicy Pots HOT MEZES STEAKS & CHARCOAL GRILLS Pircio Hummus £6.45 Lamb Shish Kebab £16.95 Sautéed diced lamb fillet with pine kernels on a bed of houmous Marinated lamb pieces grilled on a skewer, Halloumi Cheese V £6.45 served with rice, salad & special chilli sauce Grilled Cyprus halloumi cheese with salad Chicken Shish Kebab £14.95 Falafel V £5.95 Marinated chicken pieces grilled on a skewer, served with rice, salad & special chilli sauce Deep fried patties made from chickpeas, herbs and spices Spicy Prawns £6.95 Adana Kofte Kebab £14.95 Minced lamb kneaded with capia peppers and fresh herbs, served with King prawns cooked in coconut cream, onions & ginger sauce rice, salad and tomato sauce Spicy Calf’s Liver £6.95 Chicken Shish Kofte £14.95 Pan-fried calf’s liver served with red onions Minced chicken kneaded with capia peppers and fresh herbs, served with rice, salad and tomato sauce Grilled Juicy Lamb Cutlets £17.95 COLD MEZES Served with rice, salad & special chilli sauce Hummus V £4.95 Puree of chick peas, tahini, lemon and garlic Lamb Ribs Kebab (Kaburga) £14.95 Grilled on a skewer served with rice, salad & chilli sauce Tzatziki V £4.95 Creamy garlic yogurt with cucumber, garlic and dry mint Special Mixed Grill £20.95 Adana kofte, lamb cutlet, marinated cubes of chicken and lamb grilled Quinoa Tabbouleh V £4.95 and served with rice, salad and special chilli sauce Finely chopped flat-leafed parsley mixed with mint, quinoa, tomatoes, onion and pomegranate dressing. Grilled Scottish Sirloin Steak £20.95 (10oz) Prime tender & juicy sirloin steak straight Greek Salad V £5.95 from the grill, served with chunky fries and salad Feta cheese, tomatoes, cucumber, marinated olives and red onions Or with one of the following sauce extra £2.00 Baby Broad Beans V £5.95 ... Kekik Sauce With garlic, chilli, oregano and tomato sauce Seasoned with coriander on creamy yoghurt ... Peppercorn Sauce In a green peppercorn and with sauce Baba Ghanoush V £5.95 Caviar of smoked aubergine, tahini, garlic, lemon, olive oil and yoghurt topped with fresh pomegranates Ezme Salad V N £6.95 SPECIALS Finely chopped tomatoes, onion and parsley with lemon and olive Ali Nazik Kebab £16.95 dressing, topped with fresh pomegranates and walnuts Sautéed tender spiced bits of lamb over a smoky aubergine puree with Beetroot & Quinoa Tarator V £5.95 yoghurt & garlic Oven roasted beetroot, creamy garlic yoghurt, quinoa, spinach, tahini. Lamb Tagine £16.95 Decorated with pomegranate Oven cooked with dried fruit, nuts, vegetables & served with rice Kleftiko (Lamb Shank) £16.95 MIXED MEZE Oven baked shank of lamb cooked with shallot onion and vegetables. Served with creamy mashed potato HUMMUS Meat Mousakka £14.95 TABBOULEH Minced beef, layered on aubergine, courgette & potatoes, oven cooked TZATZIKI with creamy cheese sauce, served with salad & special chilli sauce BOREK BEETROOT TARATOR SEAFOOD BABY BROAD BEANS Grilled Salmon £14.95 BABA GHANOUSH Served with creamy mashed potato and salad HALLOUMI Grilled Sea Bass (2 fillet) £18.95 FALAFEL Served with creamy mashed potato and stir-fried vegetables Grilled Fish Special £18.95 MIN 2 PEOPLE £13.95 PER PERSON Chargrilled sea bass, salmon, king prawns, monk fish with vegetables Monk Fish Shish £21.95 Grilled skewered monk fish with peppers and onions served with SPICY POTS mashed potatoes, vegetables and special garlic butter capers sauce All cooked with onion, coconut cream, garlic and ginger based spicy sauce served with rice Spicy Lamb Meatball Pot £14.95 VEGETARIAN Spicy Diced Chicken or Lamb Pot £16.95 Falafel with Houmous & Vegetables V £10.95 Spicy Tiger & King Prawns Pot £16.95 Served with salad Check out our Mediterranean dishes on the other side ANTIPASTI MAIN COURSES Pollo alla Pircio £13.95 Chicken breast topped with ham, mozzarella and tomato sauce served Goddess olives V £2.95 with vegetables Mighty big green olives from Sicily’s belice valley, mild and nutty Pollo crema e funghi £13.95 Insalata tricolore V £5.95 Succulent chicken breast cooked in a sauce of mushrooms & onions Avocado, tomato and buffalo mozzarella salad, drizzled with extra with cream served with vegetables virgin olive oil and fresh basil Gamberoni all’aglio £8.80 Sea Bass al vino £17.95 King prawns and prawns, garlic, chilli, white wine and touch of Pan fried sea bass fillet with wine, garlic, baby plum tomatoes and tomato parsley topped with a big wedge of lemon served with vegetables Avocado Salmone Royal £8.50 Fegato alla griglia £15.50 Smoked salmon, prawn and avocado on a bed of salad with Marie Grilled calves liver with bacon served with mashed potato and Rose sauce vegetables Avocado con gamberetti £6.90 Pollo toscana £11.95 Avocado with fresh peeled prawns with homemade Marie Rose sauce Grilled basil chicken breast with mixed sweet peppers, tomatoes, black olives with leaf salad and avocado PASTA RISOTTO Spaghetti alla bolognese £9.50 Risotto alla pescatora £13.95 Traditional tomato and meat sauce Italian arborio rice with mixed seafood Penne dello chef £10.50 Risotto pollo e funghi £11.95 Chicken, mushrooms, baby spinach, cream, tomato & garlic Italian arborio rice with chicken, spinach, garlic, mushroom, cream Spaghetti alla carbonara £9.50 and tomato Bacon, egg, cream and parmesan Penne arrabbiate V £8.95 Tomato sauce, chillies and garlic SIDES Spaghetti al salmone £10.95 Chunky Fries V £4.45 Cream, smoked salmon and baby spinach Sautéed Potatoes V £4.45 Linguine ai frutti di mare £13.95 Insalata rucola £4.45 Mixed seafood with tomato sauce and garlic, topped with butterflied Fresh rocket salad with cherry tomatoes and balsamic vinegar, topped king prawn with parmesan shavings Spaghetti Sofia Loren £11.50 Insalata di pomodoro e cipolla V £3.95 With chicken, bacon, fresh spinach and cream Tomato, onion, salad dressed & topped with fresh basil Linguine Portofino £13.95 Insalata mista - Mixed Salad V £4.45 King prawns, baby prawns, cherry tomatoes, olive oil and garlic Mixed leaf salad drizzled with balsamic vinegar.
Load more

Recommended publications
  • Breakfastreakfast MATZO BALL SOUP: Bowl
    Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
    [Show full text]
  • 1 Muffins!Recipe Book
    Muffins, Muffins, Muffins!Recipe Book 1 Muffins, Muffins, Muffins!Recipe Book TABLE OF CONTENTS BANANA CRUMB 7 LEMON POPPY SEED 8 CHOCOLATE CHOCOLATE-CHIP 9 CHOCOLATE CHEESECAKE 10 PUMPKIN 11 COFFEE CAKE 12 STREUSEL TOPPED BLUEBERRY 13 CHOCOLATE CHIP 14 APPLE CINNAMON 15 CORN BREAD 16 GLOSSARY 18 5 BANANA CRUMB MUFFINS INGREDIENTS: 1 1 /2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 /2 teaspoon salt 3 bananas, mashed 3 /4 cup white sugar 1 egg, lightly beaten 1 /3 cup butter, melted DIRECTIONS: 1 /3 cup packed brown sugar 2 tablespoons all-purpose Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, flour or line with muffin papers. 1 /8 teaspoon ground 1 cinnamon In a large bowl, mix together 1 /2 cups flour, baking soda, 1 tablespoon butter baking powder and salt. In another bowl, beat together ba- nanas, sugar, egg and melted butter. Stir the banana mixture Cooks 12 Muffins into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 35 TOTAL TIME: MIN 3 Add a /4 cup of PREP TIME: 15 MIN In a small bowl, mix together brown sugar, 2 tablespoons chocolate chips COOK TIME: 20 MIN flour and cinnamon. Cut in 1 tablespoon butter until mixture or nuts to the resembles coarse cornmeal. Sprinkle topping over muffins. batter for banana Bake in preheated oven for 18 to 20 minutes, until a tooth- chocolate chip pick inserted into center of a muffin comes out clean. muffins or NUTRITIONAL INFORMATION banana nut Amount Per Serving muffins Calories: 263 Total Fat: 8.1g Cholesterol: 40mg 7 LEMON POPPY SEED MUFFIN INGREDIENTS: Add glaze on 2 cups unbleached all-purpose the tops of the flour muffins after they 2 teaspoons baking powder cool for a added 1 /4 teaspoon fine salt sweet treat! 1 /2 cup unsalted butter, at Glaze room temperature, plus 2 Tbsp fresh more for greasing the pan lemon juice 1 teaspoon finely grated 1 cup confec- DIRECTIONS: lemon zest tioner’s sugar 2 /3 cup granulated sugar, Preheat the oven to 375 degrees F.
    [Show full text]
  • Tallahassee Magazine
    $5 “One of the top 10 things to do in Tallahassee.” - Tallahassee Magazine “When ... researching the history of the American soda fountain ... all roads led to Gregory Cohen [owner of Lofty Pursuits], probably the country’s leading expert on the institution.” - New York Times Locally Owned and Only in Tallahassee • LoftyPursuits.com • March 2014 DAIRY SODAS HANDMADE SODAS Dairy sodas are made with either milk or A master of the soda fountain is called a Fizzician. A Fizzician is cream. Lactose intolerant and vegan a special type of Soda Jerk with expertise in mixing flavors and folks don’t worry, we can make any of textures of sodas. In many ways a Fizzician is very much like a these using almond milk and they are bartender mixing his specialties. There are three standard sodas just as good. that we make. Not all flavors work with all of these mixtures, but our Jerks and Fizzicians can help you choose. If you can’t Egg Creams choose, try a suicide, which is up to six flavors mixed as a single If there’s no egg or cream in it, why is it drink. called an egg cream? The original name was the French “Chocolat et Crème.” which, when said with a Brooklyn accent became a Chocolate Egg Cream. This is our signature drink and our favorite. It is made from milk, seltzer and our own handmade chocolate syrup. This drink has been made in Brooklyn for over 1 00 years, since it was invented by Louis Asture in his candy store on 4th Avenue and 7th Street in Manhattan.
    [Show full text]
  • PDF Download the Artisan Jewish Deli at Home Ebook Free Download
    THE ARTISAN JEWISH DELI AT HOME PDF, EPUB, EBOOK Michael Zusman,Nick Zukin | 272 pages | 26 Sep 2013 | Andrews McMeel Publishing | 9781449420079 | English | Kansas City, United States The Artisan Jewish Deli at Home PDF Book I actually kind of felt like I was sitting in on conversations and getting to know people. Other editions. Kosher Recipes Appetizers Bread Challah. With over recipes for classic NY deli dishes you can make it yourself and WOW your family and friends. The brown sugar gave this stew a sweet flavor while the vinegar offered a contrasting kick to it. To make the sauce, place the egg yolks, mustard, lemon juice, salt, and cayenne in a blender and blend on medium speed until frothy. If this book is any indication of what I will find - I am in for a treat. I have yet to give cookbooks produced by Andrews McMeel Publishers less than 4 stars. Curried Lentil and Sweet Potato Soup - classic flavor, new to me with the sweet potato. They are not authentic enough, they are not how their favourite deli does something, they use all of the wrong ingredients to make a classic but all one can say here was pah! Thank you! Decrease the heat so the water is just below a simmer. Community Reviews. Watching delicious foods come together from nothing rather than from a bunch of pre-made ingredients provides a sense of satisfaction. The author makes it LOOK easy, but many of these recipes take quite a bit of finesse - babka, rugelach, bagels. Open Preview See a Problem? Add 3 quarts ice-cold water to a 2-gallon or larger food-safe container that will fi t in your refrigerator.
    [Show full text]
  • Brooklyn Egg Cream 4
    “Preserving the History of the Jewish Delicatessen since 2011” Hours - Sunday - Monday 7am - 3 pm Tuesday - Saturday 7am - 9pm BEVERAGES BAGELWICHES BREAKFAST BURRITOSTEIN 6.75 Tropicana Orange Juice 2.50 See other juices in cooler. Choice of American, Swiss, Provolone Fried eggs, quesco blanco cheese, cilantro, lime Fresh brewed Ice Tea 2.75 Tazo Hot Tea 2.25 Cheddar or Pepper Jack cheese Fennel sausage, salsa roja, jalepenos. (Tazo flavors can be seen at counter) Substitute egg whites .75 Croissant 1.70 Dispenser Sodas 2.95 Milk 2.25 Chocolate Milk 2.50 Scrambled Eggs 3.95 Egg & cheese 4.50 CORNED BEEF HASH & EGGS 10.95 Fresh Lemonade 2.50 Long Neck sodas 2.95 Eggs, mushrooms, onions, cheese 4.95 You won’t find a better hash in the south. Beers – Domestic 3 Imported 3.95 Craft 5.65 Eggs, Taylor pork roll, cheese 5.95 Includes choice of toast. (See case for other beverage choices) Eggs, bacon, sausage or ham 5.25 Eggs, bacon, sausage or ham and cheese 5.85 POTATO LATKES 8.95 CB&D COFFEE BAR Eggs, cheese, ham, peppers, onions 5.85 Worth trying if you’ve never had them. Fresh Idaho Bottomless cup 2.95 Eggs, lox, onions 6.50 potatoes shredded and seasoned with onions, The coffee flavors were created by us and not found Eggs, corned beef or pastrami 6.95 shredded carrots, black pepper and kosher salt, anywhere else. Even better, the coffee beans for made into free form patties and grilled. Served with 10.25 each of our flavors were roasted this week.
    [Show full text]
  • SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
    Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events
    [Show full text]
  • Varmrätter/Mains Förrätter/Starters Port Always
    PORT ALWAYS Baerri caviar 30g med ugnsbakad blini, Champagne Ostron med citron, gräslök & smetana Piper-Heidsieck NV tabasco & mignonette Baerri caviar 30g with baked blini, sour cream & chive 140 Oysters with lemon, tabasco & mignonette 450 35/st FÖRRÄTTER/STARTERS VARMRÄTTER/MAINS DESSERTER & OST / DESSERTS & CHEESE Inkokt kronärtskocka Barigoule med kronärtskocksemulsion, Bakad Torskrygg med sauterad gulbeta, smörad Färska jordgubbar med limesocker & vaniljkräm krispigt bovete & grillad gräslöksolja musselvelouté, rosépeppar & dill Fresh strawberries with lime sugar & créme patissiere Boiled artichoke Barigoule with artichoke emulsion, crispy buckwheat Baked cod with sautéed beetroot, buttered mussel velouté, & chive oil pink pepper & dill Vit chokladmousse fylld med rabarber & jordgubb samt rabarbersorbet & mandelflarn Langos med skagenräka, syrad grädde & forellrom Kryddstekt kalvrygg med palsternackspuré, White chocolate mousse with a rhubarb & strawberry filling, Fried langos with shrimp, sour cream & trout roe grön sparris & tryffelvinägrett rhubarb sorbet & almonds Grilled sirloin of veal with parsnip purée, green asparagus Råbiff på oxinnanlår med dijonaise, schalottenlök, & truffle vinaigrette Rostat bananbröd med cashewnötsglass & lättsaltad kolasås friterad potatis & riven dansk hårdost Toasted banana bread with cashew nut ice cream & salted caramel sauce Beef tartare with dijonaise, shallots & grated Danish cheese Bakad Röding med hyvlad fänkål, beurre blanc smaksatt med gräslök & lättrökt Arenkha caviar Klassisk Crème Brûlée
    [Show full text]
  • Jewish Cooking Cookbook
    Camp Coleman Jewish Cooking Session 1 2019 Hamentashen Matzah Brei 1 ½ C sugar 1 sheet of matzah 4 c flour 2 tbsp hot water 1 T Baking Powder 1 egg 1/2t salt 2 sticks butter 1 tbsp butter 2 eggs cinnamon 1/4c orange juice powder sugar Filling 1 cups semisweet chocolate chips Break matzah into small pieces and put into bowl 1/3 cup sugar with water. In another bowl, beat the egg with a 1 T butter fork. Melt butter in frying pan over medium heat. 1 T milk Pour egg over matzah then pour into hot pan. 1 tsp vanilla 1 egg Let mixture become golden brown. Flip and cook the other side to golden brown. Sprinkle with Preheat 400 cinnamon and sugar. Enjoy! Ingredients into mixer in order. Cut butter into small pieces and blend in dry ingredients. Then add egg and OJ. Filling Melt chocolate in microwave. Add sugar, butter, milk, and vanilla. Stir, and return to microwave very briefly, just to melt butter. Gradually, stir beaten egg into chocolate. Use this filling immediately before it hardens. Bake 25 mins @400 Oreo Chocolate Cheesecake Israeli Chocolate Balls 24 oreos 7 oz (about 30) graham crackers 8 oz cream cheese (softened) ¾ cup granulated sugar 5 tablespoons unsweetened cocoa powder 1/3 cup sugar 7 tablespoons milk 1 tsp vanilla extract 1 teaspoon vanilla 2 egss, added one at a time 7 tablespoons butter or margarine ¼ cup oreo crumbs ½ teaspoon cinnamon coconut and/or sprinkles 1. Preheat the oven to 350 2. Line a regular sized muffin pan with 12 muffin liners.
    [Show full text]
  • Sizzlethe American Culinary Federation Quarterly for Students of Cooking
    SPRING 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING develop vegetable explore the rediscovery business skills cuisine of England menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Minding Your Own Publisher IssUE American Culinary Federation, Inc. Business Skills • Chefs reveal their best career-beginning Editor-in-Chief Beyond cooking, plan to learn as much as you can decisions. Jody Shee about spreadsheets, profit-and-loss statements, math, • Learn the latest snack trends. Senior Editor computer programs and marketing in order to succeed. • Discover what it takes to Kay Orde 22 Veggie Invasion run a food truck. Senior Graphic Designer David Ristau Vegetables are becoming increasingly important on restaurant menus, especially as variety expands Graphic Designer and consumers become more health-conscious. Caralyn Farrell Director of Communications 28 Food Companies Hire Chefs Patricia A. Carroll Discover why the employee turnover rate is so low among chefs who work in corporate Contributing Editors positions for food manufacturers. Rob Benes Suzanne Hall Ethel Hammer Karen Weisberg departments 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way ACF president Tom Macrina, CEC, CCA, AAC, discusses seizing all opportunities. St. Augustine, FL 32095 (800) 624-9458 [email protected] 6 Amuse-Bouche Student news, opportunities and more. Subscribe to Sizzle: www.acfchefs.org/sizzle 8 Slice of Life For information about ACF Jennifer Heggen walks us through a memorable day in her internship as pastry commis certification and membership, at Thomas Keller Restaurant Group’s Bouchon Bistro/Bakery in Yountville, Calif.
    [Show full text]
  • Junior's Cheesecake
    Appetizers DISCO FRIES Melted Mozzarella, Mushroom Gravy . .$6.95 REUBEN EGG ROLLS Corned Beef, Swiss, Sauerkraut . .$14.25 CLASSIC BUFFALO WINGS Fresh Wings Tossed in our Special Wing Sauce. Served with Homemade Bleu Cheese Dressing . .$13.95 THAI GINGER BBQ WINGS Slightly Spicy Citrus and Ginger BBQ Sauce, Scallion . .$13.95 HOMEMADE CHICKEN TENDERS Homemade Honey Mustard, or Buffalo Style with Bleu Cheese Dressing . .$13.95 PASTRAMI-SMOKED SALMON Club Rye Toast, Mustard Dill Sauce . .$14.95 FRIED CALAMARI Spicy Marinara Sauce . .$14.95 CRABCAKE On Grilled Portobello . .$14.95 CATFISH FINGERS Tangy Jezebel Sauce . .$14.95 FRIED SHRIMP Homemade Tartar Sauce, or Buffalo Style with Bleu Cheese Dressing . .$15.50 FRIED MOZZARELLA STICKS Marinara Sauce . .$11.95 CHOPPED LIVER Red Onion with Sliced Club Rye . .$11.95 Soups SOUP OF THE DAY . .CUP $6.25 . BOWL $8.25 MATZOH BALL SOUP . .CUP $6.25 . BOWL $8.25 BAKED ONION SOUP Rye Crouton and Swiss Cheese . .$8.50 SPLIT PEA SOUP Croutons . .CUP $6.25 . BOWL $8.25 SOUP CALENDAR TUESDAY: Vegetable WEDNESDAY: Chicken Minestrone THURSDAY: Lentil & Franks FRIDAY: New England Clam Chowder SATURDAY: Shrimp Bisque SUNDAY: Tuscan White Bean Soup Salads ADD CHICKEN $8 ADD SALMON $9 ADD SHRIMP $10 GARDEN SALAD . $9.95 CAESAR SALAD . $9.95 ICEBERG WEDGE Tomato, Chopped Bacon and Crumbled Bleu Cheese . .$10.25 GREEK SALAD . $11.25 SCOOP SALAD Garden Salad with Creamy Cole Slaw, Potato Salad and choice of Tuna, Chicken, or Egg Salad . .$17.25 BBQ CHICKEN SALAD BBQ Chicken Breast, Red Pepper, Tomato, Kidney Beans, Roasted Corn, Scallions, and Cheddar Cheese with Southwestern Ranch $17.95 ASIAN CHICKEN SALAD Mixed Greens Topped with Teriyaki Chicken, Red Pepper, Roasted Corn, and Broccoli with Ginger Dressing .
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Last Night at the Dairy Bar
    LAST NIGHT AT THE DAIRY BAR Tod Goldberg Summer comes and Pelican Bob dies. Doctor Evans said it was pancreatic cancer. He probably had it for a year or more. You know Bob. He never complained about a damn thing. A proud man. Came to the Dairy Bar every day for lunch, never gave anyone trouble about anything. He’d get the ham and cheese melt, or sometimes he got the BLT on toasted sourdough. Usually had a chocolate shake, or—if no one was around who ou didn’t have to do this,” Pelican Bob’s wife Janet says. The funeral might call the health department—I’d make him an old-style egg Yparty retired to the Dairy Bar, so I closed the cash register and just cream with a real raw egg mixed in, because that’s how an egg cream started making food and dishing out ice cream and pouring sodas for is actually made. Somehow no one ever died from drinking them everyone and now it’s almost eight o’clock and people are starting to get that way before people determined raw eggs could kill you, not even scarce, things having gotten a little too happy after a time, which made Pelican Bob. Doctor Evans said Bob was probably in great pain for everyone realize that they should be sad. It’s hard to be sad when you’ve a while. got a belly full of cheeseburgers and hot fudge sundaes, but anyway, now Seems the whole town turns out for the funeral and in the back of it’s just Janet and me and Pelican Bob’s son Travis, who flew in from Cali- the crowd I see my brother Vince walking around the gravestones, fornia where he’s going to school, and then a few friends of Bob’s from stopping every now and then to lean down and touch the engrav- back when he was in the Navy and first got his nickname, and then Bob’s ings, which I’ve always thought was bad luck, but then I guess Vince sister Patty and her husband Kevin and some kids who belong to I don’t doesn’t care about luck anymore.
    [Show full text]