DOCSLIB.ORG

Menu Dinner.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menu Dinner.Pdf Daily Specials Blue point Oysters on the Half Shell over shaved ice . $12.95 Fried Oysters . $12.95 Crab Cake Maryland Style . $14.95 Fried Calamari . $11.95 Sesame Seared Tuna with Yuzu sauce . $16.95 Tuna Tartare layerd with Blue Claw Crabmeat . $16.95 Empanadas (Filet Mignon 3 ) . $11.95 Spicy Tips- Filet Mignon with Hot Cherry Peppers . $16.95 Dinner Specials Maine Lobster Tails (Three 5 oz.) Broiled . $32.95 Filet Mignon 16 oz with two broiled shrimp . $49.95 Lobster tail ( maine 6 oz ) NY center cut (12 oz ) broiled . $27.95 Double Lobster - Steamed or Broiled . $34.95 Lobster tails with Shrimp in Garlic Sauce . $28.95 Segovia Platter with Skirt Steak . $38.95 Lobster, Shrimp, Scallops, Clams, Mussels, Skirt Steak Red Snapper Filet Pescadora-Clams, Mussels & Shrimp . $25.95 Salmon Broiled with Lemon Butter Sauce . $22.95 Salmon Pan Seared - Lightly Blackened with Mango Salsa . $22.95 Steak Segovia - 3 Lb Bone-In Strip . $42.95 Yellow Finn Tuna - Grilled or Blackned . $24.95 Salmon - Stuffed with Crabmeat and Shrimp . $25.95 Whole Bronzini - Oven Baked with Roasted Potatoes . $32.95 Parillada ( Seafood Platter Broiled ) with Lobster . $34.95 Filet of Sole Stuffed with Crabmeat & Shrimp . $27.95 Pan Seared Chilean Seabass with Shrimp over Sautéed Spinach . $36.95 White Wine, Lemon & Capers Tilapia Filet Blackened w/ Shrimp over Sauté Spinich . $24.95 Lobster Ravioli in Vodka Sauce, Shrimp & Sun-dried Tomatoes . $18.95 Mixed Portuguese Grill (Filet Mignon, Chorizo, Pork, Chicken) . $26.95 Chicken Serrano - Prosciutto, Eggplant and fresh Mozzarella . $22.95 Filet Mignon Tips Medallions Marsala . $22.95 Chicken Valdostana - Stuffed with Proscuito and Cheese . $19.95 Shrimp and Chicken Marsala . $22.95 Roast Prime Rib Au Jus . $38.95 Jumbo Shrimp and Chicken Francese . $22.95 Lamb Chops - Grilled . $34.95 Veal Chops Broiled (2) w/ Peppers & Onions . $36.95 Veal Chop Valdostana Stuffed with Prosciutto and Cheese . $27.95 Rib eye steak 16oz. on the bone topped w/ garlic . $29.95 Rib Eye Steak 24oz. on the topped w/ garlic . $42.95 Appetizers / Tapas Shrimp in Garlic Sauce . $13.95 Mussels Segovia . $12.95 Clams Casino . $12.95 Red Sauce with Brandy Stuffed Clams with Bacon Stuffed Mushrooms . $12.95 Pulpo Feria ( Octopus ) . $16.95 Stuffed with Crabmeat Olive oil and Paprika Oysters Rockefeller . $14.95 Mussels in Green Sauce . $12.95 Chorizo . $12.95 Pinchos - Pork Cubes . $12.95 Grilled Spanish Sausage Spanish Marinated Pork Cubes Clams Oreganata . $12.95 Clams on the Half Shell . $12.95 Escargots Segovia . $12.95 Over Shaved Ice In Butter and Garlic Sauce Shrimp Cocktail . $15.95 Clams in Wine Sauce . $12.95 Soups / Salads Soup of the Day . $3.95 Ceasar Salad . $5.95 Steak / Chops Pork Chops in Garlic Sauce . $24.95 Garlic, Lemon and White Rioja Wine Pork Chops Segovia . $24.95 Pork Chops with Sweet and Hot Cherry Peppers Beef Tenderloin over Sauté Spinach . $27.95 Sauté with Reduced Rioja Wine Filet Mignon Segovia . $39.95 Wrapped in Bacon topped with Segovia Cheese & Mushroom Sauce Filet Mignon Broiled . $36.95 Topped with Mushroom Sauce Skirt Steak ( Churrasco ) . $35.95 16 0z Broiled. chimichurri sauce Skirt Steak and Jumbo Shrimp Broiled . $35.95 Combo Skirt Steak & Four Jumbo Shrimp Rib Eye Steak Boneless 16 oz . $33.95 Broiled Topped with Garlic Ribeye Steak Boneless 24 Oz . $44.95 Broiled topped with garlic Ribeye Steak 32 Oz on the Bone . $53.95 Broiled Topped with Garlic New York Center Cut Sirloin Steak . $37.95 New York Cut Strip Steak Portuguese . $39.95 with Proscuitto and Egg Surf and Turf . $48.95 10oz. Filet Mignon and 12oz. Lobster Tail Porterhouse 32oz. Properly Aged . $59.95 Broiled to Perfection All Steaks Ordered Medium-Well and Above Will Be Sliced By The Chef Veal / Poultry Chicken Castellana . $19.95 Boneless Chicken with Garlic, Wine and Artichokes Chicken Madrillena . $19.95 Boneless Chicken Sauté with Wine Sauce over Spinich Chicken Garlic Sauce . $19.95 White Wine, Garlic and Herbs Chicken with Rice . $19.95 Safron Rice Veal Scallopine Castellana . $24.95 Sauté with Garlic, Wine and Artichokes Veal scallopini Madrillena . $24.95 Sauté with white wine, lemon sauce over spinich Seafood / Fish Paella Valenciana . $24.95 Seafood Combination with Safron Rice, Chicken and Chorizo Paella Marinera . $24.95 Seafood combination with safron rice Mariscada . $24.95 Seafood Casserole with Red Sauce Mariscada Salsa Verde . $24.95 Seafood in Green Sauce (White Wine, Parsley, and Garlic ) Paella O Mariscada con Langosta . $29.95 Paella or Mariscada with Lobster Lobster Stuffed . $35.95 Broiled with Crabmeat and Shrimp Shrimp in safron Rice . $20.95 Shrimp in Garlic Sauce Ajillo . $21.95 Shrimp in Green Sauce . $21.95 Shallots, Sherry, Parsley, and White Wine Sauce Jumbo Dry Sea Scallops . $29.95 Seared in Olive Oil Filet of Sole broiled . $22.95 Lemon Butter Sauce Side Dish Baked Potato . $3.95 Onions sauté . $4.95 Broccoli Sauté in Garlic . $4.95 Grilled Zucchini . $4.95 Sauté Mushrooms . $4.95 String Beans Sauté in Garlic . $4.95 Broccoli Rabe Sauté . $8.95 *Segovia Sangria... By the Pitcher , Half Pitcher or Glass * We have taken the finest ingredients and created our own " SPECIAL BLEND " All dinners served with soup or Salad, Vegetables, Rice and Spanish Potatoes. Sharing an order 6.00 charge.
Load more

Recommended publications
  • Delivery Menu
    Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries.
    [Show full text]
  • Southwest Guide: Your Use to Word
    BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia,
    [Show full text]
  • FDA: "Glowing" Seafood?
    FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).
    [Show full text]
  • Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
    Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
    [Show full text]
  • Spiny Lobster Amendment 4
    AMENDMENT 4 TO THE FISHERY MANAGEMENT PLAN FOR SPINY LOBSTER IN THE GULF OF MEXICO AND SOUTH ATLANTIC INCLUDING THE REGULATORY IMPACT REVIEW AND ENVIRONMENTAL ASSESSMENT prepared by the South Atlantic and Gulf of Mexico Fishery Management Councils SEPTEMBER 1994 Financial assistance for producing this Amendment was provided by grant funds from the National Marine Fisheries Service, National Oceanic and Atmospheric Administration, under Public Law 94-265, the Magnuson Fishery Conservation and Management Act. TABLE OF CONTENTS PAGE LIST OF ACTIONS IN SPINY LOBSTER AMENDMENT 4 ........................................... i REGULATORY IMPACT REVIEW FOR SPINY LOBSTER AMENDMENT 4 ..................... ii 1.0 PURPOSE AND NEED.................................................................................. 1 2.0 ALTERNATIVESINCLUDINGTHEPROPOSEDACTION .....................................5 3.0 AFFECTED ENVIRONMENT.......................................................................... 7 A. Optimum Yield.....................................................................................7 B. Definition of Overfishing......................................................................... 7 C. Commercial Fishery...........................................:.................,................. 8 D. Recreational Fishery .............................................................................. 9 E. Status of the Stocks ............................................................................... 16 ~~-· 4.0 ENVIRONMENTAL CONSEQUENCES ...............................:;:-.:
    [Show full text]
  • City Island Lobster.062315.Indd
    City Island Appetizers Lobster House Crab Corner City Island Cold Hot From Alaska From Maryland Favorites Jumbo Shrimp Cocktail (5) ......................... 16.95 Bu alo Wings (12) ...................................... 12.95 King Crab Legs ............................................. 60.95 Whole Blue Claw Crabs .............................. 29.95 Favorites Whole Lobster in Shell (cold) ..................... 22.95 Mozzarella Sticks (8) ................................... 11.95 Snow Crab Leg Clusters ............................... 32.95 served broiled or steamed or Baltimore Style Catch of the Day Scungilli Salad ............................................... 15.95 Coconut Shrimp ........................................... 16.95 (spicy w/Old Bay) also served w/garlic or red sauce. Twin Lobster Tail Platter ................................... 45.95 Calamari Salad ............................................. 14.95 Fried Calamari .............................................. 13.95 Jumbo Shrimp Scampi ....................................... 26.95 Halibut or Sword sh .......................................... 27.95 Served broiled or steamed .... Freshly Shucked Littleneck Fried Ravioli ................................................. 12.95 Jumbo Dungeness Crab Claw Clusters 33.95 Baked Scallops & Shrimp Combination .......... 42.95 Norwegian Salmon ............................................ 25.95 or Cherrystone Clams ...................(½ Doz.) 10.00 Tender Chicken Fingers ............................... 12.95 Super Crab Lovers Combination
    [Show full text]
  • The That Tastes Like Lobster. #14091 P&D
    The that tastes like lobster. We now offer wild Argentine Red Shrimp from the pristine icy waters and ocean depths off the Patagonian coast of Argentina. Rich and sweet with a delicate bite, our premium quality red shrimp evoke the decadent taste and texture of lobster. • Sustainable Wild Fishery • No Tripolyphosphates • Minimal SO2 (an antioxidant commonly used in wine and beer) Enrich your customers’ dining experience in a heartbeat! #14091 P&D - Tail On IQF 16/20 | 5x2lb. Case only #14092 P&D - Tail On IQF 21/25 | 5x2lb. Case only #14090 Headless - Shell On 16/20 | 6x2kilo (4.4lb.) layer pack METROPOLITAN MEAT, SEAFOOD & POULTRY 301.772.0060 | 800.522.0060 WWW.METROPOULTRY.COM Ad in Indesign.indd 1 7/13/17 8:22 PM The that tastes like lobster. Recommended Cooking Methods 1) Pan seared (2-3 minutes each side) 2) Grilled (2-3 minutes each side) 3) Flat top (2-3 minutes each side) 4) Deep Fried (45 seconds to 60 seconds) Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. For best results sauté, pan sear or grill (for 2-3 minutes each side). We strongly recommend this product is not steamed, poached or boiled. Under the high penetrating heat, this product will break down and become “mushy”. Enjoy! Non-Treated Argentine Red Shrimp Treated Argentine Red Shrimp No chemical flavor Chemical flavor Retains clean, sweet, natural flavor Loses some of its natural flavor properties Retains vibrant, red color The longer it is soaked, the more red color is lost Minimal moisture loss when cooked Soak is released when heat is applied True to its original size Soaked product may shrink 10%-25% Product for the quality driven customer Product for the price driven customer Customer is paying for shrimp Customer is paying for soak Lower sodium content Significantly higher sodium content (up to 100%) Exclusive, unmatched premium quality (chef preferred) Non-exclusive, inferior quality METROPOLITAN MEAT, SEAFOOD & POULTRY | 301-772-0060 | 800-522-0060 | metropoultry.com.
    [Show full text]
  • Appetizers & Seafood Classics Housemade Salads Live
    HOUSEMADE SALADS Housemade Dressings: Cheddar Cheese | Honey Mustard APPETIZER PLATTERS Basil Vinaigrette | Blue Cheese | Olive Oil and Red Wine Vinegar HOT APPETIZER PLATTER Ranch | Creamy Garlic & Peppercorn | Avocado Ranch fat free Honey French with Sundried Tomato grilled shrimp | baked oysters Rockefeller baked oysters Chesapeake | fried calamari HOUSE SALAD, CAESAR SALAD, crab-stuffed mushrooms | drawn butter WEDGE OF LETTUCE 6.75 mustard sauce | marinara sauce MARYLAND SEAFOOD SALAD 50 blue crab | shrimp | scallops | fresh greens COLD APPETIZER PLATTER avocado ranch 15.5 chilled peel ’n eat shrimp | smoked salmon* SEARED AHI TUNA SALAD lump blue crab cocktail blackened Rare over spinach fresh oysters on the half-shell* romaine & Asian slaw mixture | oriental noodles mustard sauce | cocktail sauce wasabi peas | soy ginger vinaigrette 15 50 LIVE MAINE LOBSTER The American lobster, commonly known as the Maine lobster, thrives from the coast of Cape Hatteras to as far north as Nova Scotia. APPETIZERS & SEAFOOD CLASSICS At Chesapeake’s we carry several sizes of Maine lobster to please all appetites. Served with baked potato and your choice of one side. CRAB BISQUE Cup 4.75 Bowl 7.5 SMOKED TROUT 12.5 1 1/2 LB. LIVE MAINE LOBSTER steamed, drawn butter 38 GRILLED SHRIMP 12.5 Lobsters are available in larger sizes at MKT for each additional 1/2 lb MUSHROOMS STUFFED WITH CRAB 12.5 over the 1 1/2 lb. price. FRIED CALAMARI STUFFED MAINE LOBSTER marinara sauce | mustard sauce 12.5 Crab Imperial Lobster Price Plus 12 SHRIMP COCKTAIL cocktail sauce 14 STEAMED SEAFOOD FEAST live Maine lobster | mussels MARYLAND CRAB CAKE Maryland spiced shrimp | clams | oysters lump blue crab meat seasoned bread crumbs | tartar sauce 12.5 Lobster Price Plus 15 BLUE CRAB COCKTAIL 15.5 ALL LOBSTER SIZES SUBJECT TO AVAILABILITY KING CRAB COCKTAIL 22 ONION RING PLATTER 10 SANDWICHES 12.5 SMOKED SALMON* Served with choice of one side.
    [Show full text]
  • Weekly Menu 4.19.21
    Frozen Items Frozen Items Continued Hill's Weekly Menu Sushi-Grade Ahi Tuna $15.98 /lb. Escargot $1.50 ea. | $16.98 /dz. Large Raw Shrimp $29.98 /2lb. bag Fish Sticks $.35 ea. | $3.49 /dz. Fresh Fish Jumbo Raw Shrimp $38.98 /2lb. bag Housemade Fish Stock $1.49 ea. *Monkfish $11.98 /lb. 4oz. Maine Lobster Tails $12.98 ea. Frog Legs $12.98 /lb. Norwegian Salmon $19.98 /lb. Breaded Oysters $20.00 /dz. New Zealand - Ōra King Salmon $29.98 /lb. Chilean Sea Bass $36.98 /lb. Greenshell Mussels $15.98 /2lb. box Sockeye Salmon $24.98 /lb. Bacon Wrapped Scallops $25.98 /lb. Poached Octopus - Yellowfin Tuna Steaks $24.98 /lb. Lobster Claws - Tentacles $26.98 /lb. Halibut $32.98 /lb. (cooked and scored) $19.98 /lb. Shrimp Rolls $1.25 ea. Orange Roughy $19.98 /lb. King Crab Legs $59.98 /lb. Smelts $5.98 /lb. Arctic Char $19.98 /lb. King Crab Claws $54.98 /lb. Baby Flounder $26.98 /lb. King Crab Pieces $48.98 /lb. Shellfish Jumbo Fluke $17.98 /lb. Snow Crab Clusters $29.98 /lb. Acadian Pearl Oysters $18.98 /dz. Swordfish Steaks $22.98 /lb. Snow Crab Pieces $22.98 /lb. Beau Soleil Oysters $18.98 /dz. Rainbow Trout $13.98 /lb. Snow Crab Cocktail Claws $29.98 /lb. East Point Oysters $16.98 /dz. Steelhead Trout $20.98 /lb. Dungeness Crab Clusters $21.98 /lb. Little Neck Clams $20.00 / 50ct Grouper Fillet $34.98 /lb. Alligator Meat $19.98 /lb. Topneck Clams $6.49 /dz.
    [Show full text]
  • Fish As Food Or Fodder Moenieba Isaacs*
    Isaacs Agric & Food Secur (2016) 5:27 DOI 10.1186/s40066-016-0073-5 Agriculture & Food Security RESEARCH Open Access The humble sardine (small pelagics): fish as food or fodder Moenieba Isaacs* Abstract Background: The group of small pelagic fish is the largest species group landed globally. A significant proportion of this nutrient-rich food is processed and lost to livestock feed, fish feed, fish oil, pet food and omega-rich vitamins. The nutritional importance of small pelagics as an easily digestible protein source, rich in essential lipids with fatty acids (EPA/DHA), essential amino acids, minerals and vitamins, is well known and documented. Small pelagics contain all the elements of a healthy and nutritionally optimal food source for humans and are an important contributor to the food and nutritional security of many poor, low-income households in developing countries. Findings: Large-scale and small-scale fisheries play an important role in contributing to food security and nutrition. Yet, all of the anchovy landings from large-scale fisheries are reduced to animal feed, fish oil and pet food in South Africa. The size of the species, labour costs and lack of incentives by the state are some of the challenges to redirect- ing anchovy for human consumption. This trend is also now prevalent in Tanzania, where most (84%) of the dagaa fished is reduced to fishmeal in Kenya, mainly to feed chickens. The main challenges are post-harvest handling and sanitation. Conclusions: The redirecting of small pelagics to human consumption will depend on the role of the state in Tan- zania and South Africa in investing in post-harvest processing.
    [Show full text]
  • Maine Sardine Recipes Maine Sardine Council
    Maine State Library Maine State Documents Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1975 Maine Sardine Recipes Maine Sardine Council Follow this and additional works at: http://digitalmaine.com/food_marketing Recommended Citation Maine Sardine Council, "Maine Sardine Recipes" (1975). Agricultural and Seafood Marketing and Cook Books. Book 15. http://digitalmaine.com/food_marketing/15 This Text is brought to you for free and open access by the Economic and Community Development at Maine State Documents. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Maine State Documents. For more information, please contact [email protected]. ATLANTIC BANKS SALAD 2 cans (4 oz. ea.) Maine Sardines 1 raw egg 2 quarts greens, mixed 3/4 cup lemon French dressing Onion rings 3 hard-cooked eggs Tomato wedges 1 cup potato chips, coarsely 1 /4 cup grated Parmesan cheese broken (optional) l/ 2 cup grated sharp Cheddar cheese Drain Maine Sardines. Place greens, onion rings, and tomato wedges in shallow bowl and sprinkle with grated cheese. Add raw egg and French dressing. Toss thoroughly. Add sardines, hard-cooked eggs cut in wedges, and potato chips. Toss again, gently. Yield: 4 servings. (Shown on cover) Stir a couple of cans of drained, chopped Maine Sardines into six eggs. Beat lightly and scramble as usual. Serve for Sunday breakfast or a light lunch. Meaty sardines, caught in the cool, clear waters off the Maine coast, are on sale everywhere in the United States. Flavorsome and nutritious, these ver­ satile little fish are as adaptable to snacks and sandwiches as they are to main dishes and salads.
    [Show full text]
  • DINNER RAW BAR HANDSHUCKED OYSTERS $M/P House Cocktail Sauce, Champagne Mignonette, Preserved Lemon
    LUNCH RAW BAR SCARLET SEAFOOD TOWER $165 3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado. House Mignonette, Cocktail Sauce, Lemons, Horseradish Serves Four to Six Guests JUMBO SHRIMP COCKTAIL $22 House Cocktail Sauce, Lemon CHILLED ALASKAN SNOW CRAB LEGS $MK Clarified Butter, Preserved Lemon OYSTERS ON THE HALF SHELL House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen $18 Dozen $35. WEST COAST Daily Selection Half Dozen $22 Dozen $42 CHILLED 1 1/2 LB MAINE LOBSTER $MK Dijonaisse, Clarified Butter, Preserved Lemon STARTERS ROASTED KABOCHA SQUASH BISQUE $10 Truffle Maple Cream SPICY HOMEMADE GUACAMOLE $13 Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $9 MARGARITA FLATBREAD $15 San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil LOBSTER FLATBREAD $24 Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers CRISPY POINT JUDITH CALAMARI $17 Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli BURRATA HEIRLOOM TOMATO SALAD $14 Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette WEDGE SALAD $11 Baby Iceberg Lettuce, Tomatoes Tossed in Shallots- Sherry Vinaigrette, Bacon, Chives, Bleu-Cheese Crumbles, Bleu-Cheese Dressing BURRATA BEETS SALAD $14 Locally Sourced Burrata, Path Valley Farms Heirloom Beets, Baby Arugula, Red Onion, Basil Oil, Lavender Vinaigrette HANDHELDS
    [Show full text]