Starters Soup + Salad Sandwiches Half + Half Combinations
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Activity and Food Choice of Piscivorous Perch (Perca Fluviatilis)
Freshwater Biology (2002) 47, 2370–2379 Activity and food choice of piscivorous perch (Perca fluviatilis) in a eutrophic shallow lake: a radio-telemetry study LENE JACOBSEN, SØREN BERG, MADS BROBERG, NIELS JEPSEN and CHRISTIAN SKOV Danish Institute for Fisheries Research, Department of Inland Fisheries, Vejlsøvej, Silkeborg, Denmark SUMMARY 1. Radio transmitters were implanted in large perch (27–37 cm) in a shallow lake in Denmark. Between 6 and 13 perch were tracked every 3 h for 24-h periods twice (summer) or once a month (winter) from August 1997 to July 1998. Activity levels were recorded as minimum distance moved per hour. 2. No significant differences in activity levels of individual fish were observed. 3. Highest activities were observed at daytime with peaks at dawn and dusk or midday. This diel pattern was most pronounced from October to April, whereas diel variations were less in the summer months, with no peaks occurring in midsummer. The general lack of activity at night supports the idea that perch is a visually oriented forager. 4. There was no significant relationship between daytime activity during the year and temperature or day length, but nighttime activity was correlated with temperature. In contrast with previous findings, activity levels varied little seasonally, except for high activity levels that occurred concomitantly with high temperatures in August. Instead, we found a significant relationship between the total distances moved per day and temperature, indicating that perch moved at the same average speed in the wintertime, but did so for shorter periods than in summer because of shorter day lengths. 5. -
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews -
Brunch Menu 0520 Lewes
Catching the ferry? Newark - KSQ, pa Brunch@Grain Need something quick? C&D canal - Lewes the Breakfast side of Brunch look for items with this icon. SCRAPPLE FRIEs Sarah’s Double Blueberry Pancakes Start your brunch with scrapple sliced into sticks and fried until crisp. Fluffy blueberry pancakes with a house made blueberry compote Served with a sriracha ketchup dipping sauce 10.5 over top 12.5 Chorizo Sloppy Joe Crab Toast Breakfast Nicely seasoned house made chorizo and two over-easy eggs served Crab, cheddar jack, pico, and Old Bay melted on toasted multiGRAIN atop two warm glazed donuts and a side of home fries 12.5 bread and topped with chives. Served with two eggs any style on the Strawberry Cheesecake French side with home fries 14 Toast hangover Rice French toast stuffed with cream cheese and topped with fresh Ease the pain with sausage, bacon and pork roll tossed with peppers, strawberry sauce and graham cracker crumbs 12.5 onions, two over-easy eggs and a sriracha honey drizzle 15.5 Scrapple Cheesesteak Breakfast Burrito Fried scrapple, OMG cheese and a pair of over-easy eggs Eggs, bacon, sausage, home fries, pico de gallo, peppers and onions, on a hoagie roll. Joined with a side of home fries 12.5 rolled into a flour tortilla, covered with queso and pico. Served with a cake and eggs side of home fries 12.5 Light and fluffy pancakes, two eggs and your choice of meat 13.5 Biscuits & Gravy Jersey Shore If we have to explain what this is, please see mimosas below. -
Starters Soups & Salads Burgers Sandwiches Favorites
StartersPARMESAN FRIES Burgers are a blend of short rib, ground chuck and beef brisket and Parmesan cheese, roasted garlic, French fries 5.95 are served on a toasted Brioche bun with your choice of French fries, coleslaw, or fresh fruit CRISPY CALAMARI Sweet Thai chili sauce, garlic aioli 12.95 94TH GOURMET BURGER Lettuce, tomato, onion, cheddar cheese, pickle, roasted garlic JUMBO SHRIMP COCKTAIL aioli 14.95 Zesty cocktail sauce 13.95 Additional toppings each 1.25 Caramelized onions, sautéed CRAB STUFFED MUSHROOMS mushrooms, white cheddar cheese, bacon, bleu cheese, avocado Hollandaise sauce 11.95 BlACKENED BACON BURGER SPINACH & ARTICHOKE DIP BBQ sauce, bacon, cheddar cheese, onion straws 15.95 Tortilla chips, sour cream, salsa 10.95 BEEF PATTY MELT CHICKEN LEttUCE WRAPS Grilled marble rye, caramelized onions Asian spices, iceberg lettuce, carrots and hoisin sauce 12.95 garlic aioli, cheddar cheese 14.95 COMBO PLATTER SlIDERS Crab stuffed mushrooms, spinach and artichoke dip and Cheddar cheese, lettuce, tomato, onion, pickle 13.95 crispy calamari 21.95 SandwichesAll sandwiches are served with your choice of Soups & Salads French fries, coleslaw, or fresh fruit BEER CHEESE SOUP KNIFE AND FORK REUBEN Smoked bacon bits 5.95 Shaved corned beef brisket, sauerkraut, Swiss cheese FRENCH ONION SOUP 5.95 Russian dressing 14.95 Add Chicken 6 | Add Salmon 9 | Add Shrimp 12 HONEY DIJON CHICKEN SANDWICH Herb chicken, honey Dijon dressing, smoked bacon ICEBERG WEDGE SALAD whole wheat roll, coleslaw 14.95 Iceberg lettuce, tomatoes, bleu cheese, bacon -
Lake Superior Food Web MENT of C
ATMOSPH ND ER A I C C I A N D A M E I C N O I S L T A R N A T O I I O T N A N U E .S C .D R E E PA M RT OM Lake Superior Food Web MENT OF C Sea Lamprey Walleye Burbot Lake Trout Chinook Salmon Brook Trout Rainbow Trout Lake Whitefish Bloater Yellow Perch Lake herring Rainbow Smelt Deepwater Sculpin Kiyi Ruffe Lake Sturgeon Mayfly nymphs Opossum Shrimp Raptorial waterflea Mollusks Amphipods Invasive waterflea Chironomids Zebra/Quagga mussels Native waterflea Calanoids Cyclopoids Diatoms Green algae Blue-green algae Flagellates Rotifers Foodweb based on “Impact of exotic invertebrate invaders on food web structure and function in the Great Lakes: NOAA, Great Lakes Environmental Research Laboratory, 4840 S. State Road, Ann Arbor, MI A network analysis approach” by Mason, Krause, and Ulanowicz, 2002 - Modifications for Lake Superior, 2009. 734-741-2235 - www.glerl.noaa.gov Lake Superior Food Web Sea Lamprey Macroinvertebrates Sea lamprey (Petromyzon marinus). An aggressive, non-native parasite that Chironomids/Oligochaetes. Larval insects and worms that live on the lake fastens onto its prey and rasps out a hole with its rough tongue. bottom. Feed on detritus. Species present are a good indicator of water quality. Piscivores (Fish Eaters) Amphipods (Diporeia). The most common species of amphipod found in fish diets that began declining in the late 1990’s. Chinook salmon (Oncorhynchus tshawytscha). Pacific salmon species stocked as a trophy fish and to control alewife. Opossum shrimp (Mysis relicta). An omnivore that feeds on algae and small cladocerans. -
Farmed Milkfish As Bait for the Tuna Pole-And-Line Fishing Industry in Eastern Indonesia: a Feasibility Study Arun Padiyar P
Farmed Milkfish as Bait for the Tuna Pole-and-line Fishing Industry in Eastern Indonesia: A Feasibility Study Arun Padiyar P. & Agus A. Budhiman Aquaculture Specialists WorldFish This report has been authored by Arun Padiyar P. & Agus A. Budhiman, in association with WorldFish and International Pole & Line Foundation and Asosiasi Perikanan Pole-and-line dan Handline Indonesia. This document should be cited as: Padiyar, A. P. & Budhiman, A. A. (2014) Farmed Milkfish as Bait for the Tuna Pole-and-line Fishing Industry in Eastern Indonesia: A Feasibility Study, IPNLF Technical Report No. 4, International Pole and line Foundation, London 49 Pages WorldFish is an international, nonprofit research organization that harnesses the potential of fisheries and aquaculture to reduce hunger and poverty. In the developing world, more than one billion poor people obtain most of their animal protein from fish and 250 million depend on fishing and aquaculture for their livelihoods. WorldFish is a member of CGIAR, a global agriculture research partnership for a food secure future. Asosiasi Perikanan Pole and Line dan Handline Indonesia (AP2HI) are an Indonesian task force dedicated to supporting the development of coastal tuna fishing activities in Indonesia, with members including fishers, exporters, processors and producers. With representation across the value chain for both pole-and-line and hand line, AP2HI play a lead role in encouraging efficiency within industry and to align with international market requirements. AP2HI promote fair, transparent, sustainable use of Indonesia’s resources and work to gain further support for their fishery. AP2HI represent a shared voice for all businesses involved in pole-and-line and hand line fisheries in Indonesia. -
Composition of Farmed and Wild Yellow Perch (Perca Flavescens)
ARTICLE IN PRESS JOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 19 (2006) 720–726 www.elsevier.com/locate/jfca Original Article Composition of farmed and wild yellow perch (Perca flavescens) S. Gonza´ leza,Ã, G.J. Flicka, S.F. O’Keefea, S.E. Duncana, E. McLeanb, S.R. Craigc aDepartment of Food Science and Technology (0418), Colleges of Agriculture and Life Sciences, Virginia Polytechnic Institute and State University, Duck Pond Dr. Blacksburg, VA 24061, USA bCollege of Natural Resources, Virginia Polytechnic Institute and State University, Blacksburg VA, 24061, USA cVirginia Maryland Regional College of Veterinary Medicine, Blacksburg VA, 24061, USA Received 11 October 2004; received in revised form 24 January 2006; accepted 24 January 2006 Abstract This study was carried out to determine if there were differences in the chemical, physical and sensorial properties between wild and farmed yellow perch. Fillets from farmed yellow perch (Perca flavescens) fed with a commercial diet were compared to wild yellow perch fillets from the Great Lakes of the United States. Mineral, fatty acid and amino acid contents, proximate composition, texture, color and sensory analyses were determined for both treatments. The data were subjected to one-way ANOVA using the statistical analysis system (SAS). Fat content of farmed yellow perch was significantly higher, while protein content was significantly lower, than wild yellow perch. A variety of fatty acids was significantly different between wild and farmed yellow perch. For example, arachidonic acid (20:4 n-6) was significantly higher (Pp0.05) in wild yellow perch fillets; however, no significant differences were found in the total amount of n-3 fatty acids (30% of total fatty acids). -
Side Door Café
Side Door Café Open for Take-out & Dine-in ~Tuesday - Saturday 3:00-9:00 ~Reservations Recommended~ ~Soups of the day~ -All soups accompanied by a rustic roll Cup of soup $5.50 Bowl of soup $7.50 ~Special Soups ~ mkt price ~For the table Baguette & Butter~ Demi Baguette $5.00 or Full Baguette $8.00 ~Salads~ West Coast Salad with Spring Greens, Fresh Strawberries, Candied Pecans, Gorgonzola Cheese and Balsamic Syrup ~Petite $10 Entrée $16 -add Grilled Chicken $5 Side Door Classic Caesar -Petite Classic with Crostini $10 -Entrée with Crostini $15 -Add 1/2 Avocado $3 -Add 4 oz Fresh Oregon Bay Shrimp $6 -Add 4 oz Fresh Dungeness Crab $14 -Add Grilled Chicken $5 -Add 6oz Bronzed Halibut or Salmon $14 (bronzing contains pine nuts) Avocado Prawn Salad (7) Chargrilled Prawns, Spring Greens, Avocado, Garden Vegetables & Lemon Basil Vinaigrette $20 Dungeness Crab Louie OR Fresh Oregon Pink Shrimp Louie -Spring Greens crowned with Avocado, Crab, Egg & Garden Vegetables accompanied by house 1000 island dressing -Shrimp $22 -Crab $29 -Crab & Shrimp $32 ~Specialties~ Artichoke and Shrimp Dip- Creamy Roasted Garlic, Artichoke, Shrimp & Parmesan Dip accompanied by Garden Vegetables and Naan Bread $16 Dungeness Crab Cakes-Fresh house made Cakes (2) with Roasted Red Pepper Saffron Sauce accompanied by Shrimp Coleslaw $22 Pan-fried Petite Willapa Bay Oysters- presented with Shrimp Coleslaw & Spicy Thai Chili Aioli $16 Steamer Clams-Fresh Steamers Cilantro Broth, Pickled Peppers and Crostini $17 Gorgonzola Quesadilla-Grilled Chicken, Pear, Pecans, Cheddar -
LOBSTER LAKE T3R14, Piscataquis Co
LITTLE LOBSTER LAKE T3R14, Piscataquis Co. U.S.G.S. Penobscot Farm, Pine Stream Flowage, Me (7 ½’) Fishes Landlocked salmon Minnows Brook trout Golden shiner Rainbow smelt Common shiner White perch Blacknose dace Yellow perch Creek chub White sucker Physical Characteristics Area - 230 acres Temperatures: Surface - 730F Maximum depth - 36 feet 28 feet - 520F Principal fishery: White perch Little Lobster Lake is located north of Lobster Lake. It is accessible by a gravel road that crosses the outlet. The 2-mile long outlet to Lobster Lake has no physical barriers to fish migration. Large populations of white perch, yellow perch, and suckers limit the ability of the pond to maintain a desirable brook trout fishery. By mid-summer, there is a deficiency in dissolved oxygen at depths below 20 feet. In 1969, the Department constructed a barrier dam on the outlet and attempted to reclaim Little Lobster Lake using rotenone. Shortly after the reclamation the barrier dam washed out and all of the original species reestablished. In the early 1980’s, Little Lobster Lake was one of two waters chosen to test the potential of landlocked salmon treated to be sterile. The purpose of the trial was to produce above-average-size salmon. The treatment and the test failed and the project was discontinued. A few wild salmon and wild brook trout will be produced each year. However, the principal management should continue to emphasize white perch. Surveyed - July, 1964 Revised - 2003 Maine Department of Inland Fisheries and Wildlife Funded in part by Federal Aid in Fish Restoration Act under Federal Project F-28-P L2946E . -
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co. D.S.C.S. North East Carry and Ragged Lake, Me. Fishes Salmon White sucker Brook trout (squaretail) Longnose sucker Lake trout (togue) Minnows White perch Common shiner Yellow perch Colden shiner Hornpout (bullhead) Fallfish (chub) Smelt Cusk Lake whitefish Banded killifish Physical Characteristics Area - 3,475 acres Temperatures Surface - 67° F. Maximum depth - 106 feet 90 feet - 49° F. Suggested Management The view of nearby mountains and white sand beaches makes Lobster Lake one of the most beautiful lakes in Maine . .Water quality conditions are excellent for coldwater game fishes, and the lake should be managed for its existing popula• tions of salmon and togue. It is unfortunate that yellow perch, white perch, and other fishes are present; otherwise, the lake could produce good brook trout fishing. An unusual situation exists at Lobster Lake. When a large volume of water is flowing down the West Branch of the Penobscot River, the flow of Lobster Stream is reversed, so that the natu~al outlet becomes an inlet. When the water level is low in the river, water discharges from the lake outlet in a nonnal manner. Suitable spawning facilities are available for togue repro• duction, and good spawning and·nursery areas are found in the tributaries for salmon reproduction. These inlets should be kept unobstructed to fish migrations. No stocking of hatchery Surveyed - July, 1958 fish is necessary at the present time. Maine Department of Inland Fisheries and Game 16 II 15 4426 60 20 II 1416 12 1313 4 2522.183556412659273330~22616272~~7852007:J6V~64653020706755~7 22 23 Il12 268 24222~0 48~22916 17 20 6 4 2 5 402017 2 19 27 ~2 21 ~5 42 50 32 56 30 ~9 76 5~ 91 ~ 82 60 40 56 70 46 53 60 53 50 45 48 46 36 24 ~2 34 40 33 26 2226~IM3220 20 22 26 27 27 26 10 20 21 22. -
6511.Wedding Menus R4
wedding menus HORS D’OEUVRES Beef • All American Micro Burger, aged cheddar, pickle, secret sauce • Black and Bleu Kobe Beef Burger, onion jam, tomato pickle • Mini Reuben, chopped cole slaw, 1,000 island dressing • “Steak & Eggs,” beef tenderloin, red onions, capers, whipped egg • Steak House Pizza, Gorgonzola creamed spinach, sliced steak • Prime Beef Carpaccio, on scallion potato pancake • “Steak Frittes,” cognac peppercorn sauce • Steak Dijonaise, with caramelized onions and toasted garlic bread Chicken • Pulled Chicken Nacho, pico de gallo, quesa fresca • Chicken Salad Profiterole, chopped celery, red grapes • Deviled Eggs, your choice of smoked paprika or white truffle • Chicken Arrabbiata Pizzetta, with spicy marinara • BBQ Chicken Quesadilla, aged cheddar, sour cream and salsa • Curried Egg Salad, on toast • Ginger Chicken Cake, sesame vinaigrette • Free Range Turkey, sun dried tomato scone and garlic aïoli Pork and Lamb • Double-Cut BLT Bites • Parma Prosciutto and Melon, black pepper biscotti • Roasted Garlic Crostini, fava beans, Parma ham • Lamb Lollipops, feta crust, cucumber relish • Pepperoni Pissaladiere, with tomato fondue and provolone cheese • Cure 81 Ham, baby pickles and beer cheese toast • “Monte Cristo,” tempura fried ham and turkey sandwich with raspberry jam Fish • Salmon Gravlax, on pumpernickel toast, salmon roe, crème frâiche • Smoked Trout Bellini, with horseradish remoulade, hackleback caviar • Smoked Salmon Stack, tarragon mayonnaise, bread & butter pickle • Baja Crab Tostada, with guacamole and Lucia’s salsa -
Public Health Service Food and Drug Administration College Park, MD
DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Food and Drug Administration College Park, MD Date: April 2012 – July 2012 Project: FY12—CFSAN Sampling for Seafood Species Labeling in Wholesale Seafood BACKGROUND All FDA regulated products are required to be labeled in a manner that is truthful and not misleading. One aspect of truthful labeling is identifying seafood species by their acceptable market names. The Seafood List - FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce was developed to provide guidance to industry about what FDA considers to be acceptable market names for seafood sold in interstate commerce and to assist manufacturers in labeling seafood products. Incorrect use of an established acceptable market name, which causes the labeling to be false and/or misleading, can result in the product being misbranded under section 403(a)(1) of the Federal Food Drug and Cosmetic (FD&C) Act (21 U.S.C. 343(a)(1)). OBJECTIVES The goal of this project was to determine the accuracy of seafood species labeling at the level of wholesale distribution for select products with a known history of mislabeling. This effort was conducted from April 2012 through July 2012. All samples were analyzed for species identification using the DNA Based Fish Identification (Barcoding) Method. FDA inspectors were instructed to conduct this sampling at the level of wholesale distribution (i.e. any level after import/primary processing and prior to retail sale). Both previously imported and domestic samples were suitable for collection. SAMPLE COLLECTION For this sampling effort, 100 product lots were targeted for sampling with 96 lots ultimately tested.