DOCSLIB.ORG

Oregon Museum of Science & Industry

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Oregon Museum of Science & Industry OREGON MUSEUM OF SCIENCE & INDUSTRY VALID THROUGH MAY 31, 2020 THEORY CATERING BY BON APPÉTIT Bon Appétit is the premier onsite catering company Our Executive Chef Lauren Miller prepares local, known for its culinary expertise and commitment to seasonal menus as well as authentic global fare. socially responsible practices. We create food that Whenever possible, these are produced locally using is alive with flavor and nutrition, prepared from scratch sustainable and organic practices. We provide full using authentic ingredients. Our priority is the well- service catering for breakfast, lunch, and dinner. being of our guests, communities, and the environment. For questions or detailed menu proposals, Whether catering an event for a business meeting please contact: or a celebratory occasion, Bon Appétit promises Bon Appetit Catering Office a one-of-a-kind experience with exemplary food 503.239.7830 | [email protected] and service. omsi.edu/private-events | [email protected] | 503.239.7830 2 THEORY CATERING BY BON APPÉTIT Breakfast Buffets & Coffee Service* Coffee service includes Nossa Familia Coffee, decaf coffee, and hot water with a selection of Numi Tea, half & half, and assorted sweeteners. Skim milk and dairy free alternative milks are available upon request. Minimum 10 person order for all breakfast buffets. *Please inquire for plated breakfast options and pricing. ROGUE VEGAN DESCHUTES Assorted Scones, Croissants, and Muffins Fresh Bagels Fresh Fruit Platter House-Made Carrot Lox, Capers and Onion Bottled Juices Lemon-Dill Cream Cheese Coffee Service Butter & Jam Fresh Fruit Platter MCKENZIE Fresh Squeezed Orange Juice Hard Boiled Eggs Coffee Service Whole Fruit Trail Mix COLUMBIA Organic Energy Drinks Scrambled Eggs, Select Two Fillings: Coffee Service • Caramelized Onion • Spinach NEHALEM • Mushroom Build-Your-Own Oatmeal Bar • Roasted Tomato • Basil Bob’s Red Mill Gluten Free Steel Cut Oatmeal Walnuts, House-Made Berry Syrup, Dried Berries, Cinnamon, Sugar, • Cheddar Cheese and Cream (dairy free milk available upon request) • Goat Cheese Fruit Platter • Brie Fresh Squeezed Orange Juice Protein, Select One: Coffee Service • Thick Cut Bacon • Chicken Apple Sausage WILLAMETTE Roasted Sweet Potatoes Rotating Selection of Loretta Jean’s Quiche Fresh Squeezed Orange Juice Please inquire for current offerings Assorted Pastries and Muffins Assorted Scones, Pastries and Muffins Coffee Service Roasted Red Potatoes Fresh Fruit Platter Fresh Squeezed Orange Juice Coffee Service All food and beverage items served at OMSI must be supplied, prepared and served by Theory Catering by Bon Appétit and may not be removed from the premises. Theory Catering by Bon Appétit is responsible for the sale and service of all alcoholic beverages in accordance with the Oregon Liquor Control Commission. Therefore, in compliance with state law, all alcoholic beverages must be supplied and served by Theory Catering by Bon Appetit. Alcoholic beverages may not be removed from the premises. Most menu items can be prepared without gluten. Please inquire about substitutions. omsi.edu/private-events | [email protected] | 503.239.7830 3 THEORY CATERING BY BON APPÉTIT À La Cart Breakfast Buffets & Coffee Service* Coffee service includes Nossa Familia coffee, decaf coffee, and hot water with a selection of Numi Tea, half & half, and assorted sweeteners. Skim milk and dairy free alternative milks are available upon request. Minimum 10 person order for all breakfast buffets. *Please inquire for plated breakfast options and pricing. BEVERAGES Nossa Familia Coffee, Decaf Coffee, or Selection of Numi Hot Teas Fresh Squeezed Orange Juice Iced Green Tea or Lemonade 12oz Sodas and Voss Bottled Water Premium Non-Alcoholics • Brew Dr. Kombucha • Coconut Water • Tea House Organic Bottled Teas SIDES AND ADD-ONS Cage-Free Hardboiled Eggs Individual Yogurt Greek Yogurt and House-Made Gluten Free Granola Croissants, Muffins, and Scones Bagels & Cream Cheese All food and beverage items served at OMSI must be supplied, prepared and served by Theory Catering by Bon Appétit and may not be removed from the premises. Theory Catering by Bon Appétit is responsible for the sale and service of all alcoholic beverages in accordance with the Oregon Liquor Control Commission. Therefore, in compliance with state law, all alcoholic beverages must be supplied and served by Theory Catering by Bon Appetit. Alcoholic beverages may not be removed from the premises. Most menu items can be prepared without gluten. Please inquire about substitutions. omsi.edu/private-events | [email protected] | 503.239.7830 4 THEORY CATERING BY BON APPÉTIT Lunch & Casual Dinners DELI SANDWICH BOARD BANH MI BOX FAJITA BUFFET Assortment of Sliced Deli Meat Protein, Select One: Protein, Select Two: Salad, Select One: • Grilled Lemongrass Chicken • Chicken • Mixed Green Salad • Gochujang Braised Pork Shoulder • Pork Carnitas • Potato Salad with Mustard Fresh Baguette • Jackfruit Vingaigrette • Portobello Cilantro, Jalapeños, and Pickled Carrots • Broccoli & Almond Salad with Poppy • Vegan Chorizo with Peppers Seed Dressing Mixed Green Salad with Cucumbers, and Onions Radish, Shaved Carrots, and Creamy • Chopped Seasonal Vegetable Salad Sriracha Dressing Grilled Peppers and Onions with Champagne Citrus Vinaigrette Stir-Fried Vegetables Romaine Lettuce, Roasted Corn, Assorted Sliced Cheese Cherry Tomatoes, Shaved Red Jasmine Rice Lettuce, Tomato, Pickles, Mayo, Onion with Charred Poblano- Cilantro Vinaigrette and Mustard Assorted Bluebird Bakers Cookies House-Made Kettle Chips Spanish Rice Assorted Bluebird Bakers Cookies BACKYARD GRILL Charro Beans Protein, Select Two: Three Sisters Corn Tortillas • Beef Burgers ARTISAN SANDWICHES Pico de Gallo, Cotija Cheese, Minimum 25 person order • Bratwurst Sour Cream, and Guacamole Assorted Artisan Breads with: • Hot Dogs Seasonal GF Berry Cobbler with House- • Tarragon-Apple Chicken Salad on • Field Roast Vegan Burgers Made Whipped Cream Fresh Croissant Salad, Select One: • Garlic and Herb Crusted Roast Beef • Mixed Green Salad with Swiss Cheese, Grilled Onions, Horseradish Aioli and Mixed Greens • Potato Salad with Mustard Vinaigrette • Salami, Ham, Provolone, Pepperoncini, Shaved Onion, and • Alabama White Gold Coleslaw Bibb Lettuce • Farro Salad with Roasted Vegetables, • Roasted Portobello, Avocado, Fresh Tomato and Balsamic Dressing Cucumber, and White Bean Spread Buns, Ketchup, Mustard, Roasted Garlic • BLT with Avocado, Brie and Aioli, Relish, Bread & Butter Pickles, Sriracha Aioli Lettuce, Tomato, Onions, and Cheese Salad, Select One: House-Made Kettle Chips • Mixed Green Salad Seasonal GF Berry Cobbler with House- • Potato Salad with Mustard Made Whipped Cream Vingaigrette • Broccoli and Almond Salad with Poppy Seed Dressing • Chopped Seasonal Vegetable Salad with Champagne Citrus Vinaigrette House-Made Kettle Chips Assorted Bluebird Bakers Cookies All food and beverage items served at OMSI must be supplied, prepared and served by Theory Catering by Bon Appétit and may not be removed from the premises. Theory Catering by Bon Appétit is responsible for the sale and service of all alcoholic beverages in accordance with the Oregon Liquor Control Commission. Therefore, in compliance with state law, all alcoholic beverages must be supplied and served by Theory Catering by Bon Appetit. Alcoholic beverages may not be removed from the premises. Most menu items can be prepared without gluten. Please inquire about substitutions. omsi.edu/private-events | [email protected] | 503.239.7830 5 THEORY CATERING BY BON APPÉTIT Lunch & Casual Dinners ITALIAN HOMESTYLE BUFFET SMOKEHOUSE BBQ Finnriver Cider Braised Pork Shoulder with Dijon Brandy Jus Protein, Select Two: Creamy Polenta • Molasses Brined Grilled Chicken • Carolina-Style Pulled Pork Caramelized Cabbage and Apple • Texas-Style Beef Brisket Parmesan Peas Side, Select One: Arugula and Frisee with Shaved Easter Egg Radish, • Mixed Green Salad Brioche Croutons, and Smoky Tomato Dressing • Potato Salad with Mustard Vinaigrette Seasonal Gluten-Free Cobbler with House-Made Whipped Cream • Braised Greens • Corn Succotash • Mac & Cheese Alabama White Gold Coleslaw Potato Rolls Bread & Butter Pickles, Onions, Barbecue Sauce, and Local Hot Sauces Seasonal Gluten-Free Berry Cobbler with House-made Whipped Cream All food and beverage items served at OMSI must be supplied, prepared and served by Theory Catering by Bon Appétit and may not be removed from the premises. Theory Catering by Bon Appétit is responsible for the sale and service of all alcoholic beverages in accordance with the Oregon Liquor Control Commission. Therefore, in compliance with state law, all alcoholic beverages must be supplied and served by Theory Catering by Bon Appetit. Alcoholic beverages may not be removed from the premises. Most menu items can be prepared without gluten. Please inquire about substitutions. omsi.edu/private-events | [email protected] | 503.239.7830 6 THEORY CATERING BY BON APPÉTIT Dinner Buffets Minimum of 50 guests per buffet. Please inquire for plated dinner options and pricing. STEELE HAWTHORNE SELLWOOD Entree, Select Two: Entree, Select Two: Entree, Select Two: • Draper Valley Chicken Breast with • Chicken Tagine • Poached Cod with Lemongrass Wild Mushrooms, Thyme and White • Pork Tenderloin in Harissa BBQ Sauce Coconut Broth Wine Cream sauce • Duck Confit, with Bacon Lardons, • Lamb Ragu with Roasted Tomatoes • Seared Draper Valley Beer Can Corona Beans, Greens, Buttered and Red Peppers Chicken, Braised in pFriem Pilsner Crumb, and Duck Crackling
Load more

Recommended publications
  • Sassy Swine Carolina Style BBQ Sauce the Carolinas Might Be the Most Particular Barbecue Region in the Country
    SASSY SWINE CAROLINA STYLE BBQ SAUCE The Carolinas might be the most particular barbecue region in the country. Our delicious Carolina BBQ sauce is a unique vinegar-based recipe with a little tomato added for sweetness. This style is most prevalent in North Carolina and upper-middle South Carolina. SASSY SWINE CAROLINA STYLE BBQ SAUCE The Carolinas might be the most particular barbecue region in the country, owing to long tradition and many variations on the traditional Carolina theme. Our delicious Carolina BBQ sauce is a unique vinegar-based recipe with a little tomato added for sweetness. This style is most prevalent in North Carolina and upper-middle South Carolina. It's micro-batch-prepared. Product Attributes Benefits Insights • No artificial flavors, • Clean label ingredients Combo meals and plates are the preservatives or added colors • Labor and cost saving – no need most common BBQ dish, followed • Micro-batched to cook the sauce by hot sandwiches (13% menu • Gluten free • Traditionally used on BBQ pork incidence) and center-of-plate pork • No high fructose corn syrup that is pulled from a shoulder or a (9%). Pizza (8%), wing apps (8%) • Vinegar-based sauce with tomato whole hog and burgers are other applications. added for sweetness • Cross-merchandise with Scoop • Sweetened and thickened with COP items tamarind and molasses • Back-of-the-house quality and taste in ready-to-use format Menu It/Uses Ingredients Cooking Instructions Amazing versatility not just as a Key ingredients include: Ready to use. BBQ sauce, but as a pizza sauce, • Cane sugar burger topping, meatloaf glaze or • Apple cider vinegar paired with many of our exclusive • Yellow mustard brand items, such as Patuxent ® • Molasses Farms Premium Pulled Pork.
    [Show full text]
  • UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT to CHANGE)
    UNIVERSAL STUDIOS LOT COMMISSARY MENU (All MENU ITEMS SUBJECT TO CHANGE) Join Us for Our Outside BBQ Station Guest Restaurant MONDAY – FRIDAY 11:30am - 2:00pm MONDAY SOUP: Chicken Noodle | Vegan Vegetable Soup ACTION BREAKFAST: Smoothie Bar | BYO Omelet Bar | BYO Waffle Bar GLOBAL BREAKFAST SPECIAL: Ham & Cheese Scramble - GRAB N GO BREAKFAST: Sausage, Fried Egg & Cheese Breakfast Sandwich GRILL BREAKFAST SPECIAL: Chorizo, Cheddar & Chive Breakfast Tacos ACTION LUNCH: Build Your Own Pasta Bowl GRILL LUNCH SPECIAL: Green Chili Chicken Quesadilla – chipotle tortilla, cheddar-jack cheese, grilled chicken, fire roasted green chilies, pico de gallo, sour cream, guacamole PIZZA: Vegan Wild Mushroom – roasted garlic oil, sautéed wild mushrooms, chives, vegan “mozzarella”, gf cauliflower crust TOASTED: Toasted Salad on Croissant | Avocado BLT COMFORT: BYO Taco Salad Bowl – beef barbacoa, pork carnitas, cumin scented black beans, spanish rice, assorted toppings: shredded lettuce, tomato, jalapeno, cotija cheese, shredded cheddar, pico de gallo, sour cream, salsa verde, pickled red onion, black olives GLOBAL: Greece – grilled lemon chicken breast, artichoke, mushroom & heirloom tomatoes, roasted eggplant & squash, lemon rosemary potatoes, warm pita & hummus OUTDOOR BBQ: Ponchos Tlayudas TUESDAY SOUP: Miso Soup | Chicken Lemon Orzo ACTION BREAKFAST: Smoothie Bar | BYO Omelet Bar | BYO Waffle Bar GLOBAL BREAKFAST SPECIAL: Goat Cheese, Spinach & Organic Egg White Scramble GRAB N GO BREAKFAST: Turkey, Swiss, & Turkey Bacon Croissant Breakfast Sandwich
    [Show full text]
  • Antioxidant Activities of Different Types of Vinegars
    Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV).
    [Show full text]
  • Virgin Cranberry Basil Sangria Carolina-Style Barbecue Chicken
    Next week, we celebrate Independence Day! We’ve put together a few recipes to help make your celebration a success! The Farmers Markets in the area are open, and full of fresh produce. Next week we will publish more recipes using the great finds at the Farmers Market. If you have a favorite dish prepared with the goods you find at the Farmers Market near you, send it in! Recipes, with photo (and a short story/history), if available, can be submitted to [email protected]. Virgin Cranberry Basil Sangria Yields: 4 Servings Prep Time: 10 Mins Total Time: 10 Mins 3 c. cranberry juice Juice of 1 orange (about 1/2 c.) 1 (12-oz.) can seltzer 1 orange, sliced 1 apple, cored and sliced 1/3 c. frozen cranberries 1/4 c. packed basil leaves Ice In a large pitcher, combine cranberry juice, orange juice, and seltzer. Add fruit and basil and stir to combine. Pour over ice to serve. Carolina-Style Barbecue Chicken Level: Easy Total: 40 min Active: 30 min Yield: 4 servings 1/2 c. yellow mustard 1/4 c. apple cider vinegar 1/4 c. packed lt. brown sugar 1-1/2 T. mustard powder 2 tsp. hot sauce 1/2 tsp. Worcestershire sauce Kosher salt & freshly ground pepper 2 T. unsalted butter, melted 8 skin-on, bone-in chicken thighs (2 to 2-1/4 lbs.) Vegetable oil, for brushing 1 large tomato, sliced Prepared macaroni salad, for serving (optional) Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl.
    [Show full text]
  • Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report.
    [Show full text]
  • Melissa Cookston Grill, Light the Coals, Then Bank to One Side; Put a with More of the Rub, 1 Tablespoon at a Time, If Memphis Barbecue Co
    fun cooking MEMPHIS-STYLE BABY BACK RIBS ACTIVE: 1 hr l TOTAL: 6 hr l SERVES: 4 to 6 FOR THE RUB 1 cup turbinado sugar ½ cup packed light brown sugar Pro pitmasters often use large wood chunks instead of chips—the flavor ½ cup kosher salt is stronger. If you’re using chunks, ⅓ cup Hungarian paprika keep in mind that you don’t need to ¼ cup ancho chile powder soak them, and you should only use 2 tablespoons granulated garlic them on charcoal grills, not gas. On 1 tablespoon onion powder 2 teaspoons mustard powder 1½ teaspoons cayenne pepper 4. When the grill registers 250˚, add the wood 1 teaspoon ground cumin chips: On a gas grill, fill a smoker box with the Freshly ground black pepper chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the FOR THE RIBS chips over the coals. Place the ribs bone-side 2 racks baby back ribs down on the cooler side of the grill. Cover the (2 to 2½ pounds each) grill and smoke the ribs for 2 hours (if using FIRE! 2 tablespoons packed light brown sugar charcoal, adjust the air vents and add more The barbecue world isn’t just a boys’ club, 2 tablespoons pure maple syrup coals as needed so the temperature stays thanks to these top pitmasters. Try these ¼ cup apple juice around 250˚). 5. While the ribs are smoking, lay out 2 long recipes in your own backyard! FOR THE BARBECUE SAUCE AND GLAZE sheets of heavy-duty aluminum foil (or double 2 tablespoons canola oil pieces of regular foil).
    [Show full text]
  • Doc's Inn Bar & Grill
    DOC'S INN BAR & GRILL IPA Onion Rings – IPA Battered Onion Rings, Seasoned and served with BAM! Dipping Sauce. $8.00 APPETIZERS Frickle Chips – Battered Pickle Chips, Seasoned and served with Ranch Dipping Sauce. $7.00 Greek Wonton – Gyro Meat, Feta Cheese Mix, Green Onion, Wonton Wrap, Tzatziki Sauce. $8.00 Battered Cheese Curds – Battered White Cheddar Cheese Curds served with Raspberry Jalapeño Dipping Sauce. $9.00 Spinach Artichoke Dip – Fresh Baby Spinach, Artichokes, Mozzarella Cream Cheese Blend, House Tortilla Chips, Pita Bread, Fried Portobello Mushrooms – Battered Portobello Mushrooms, Mixed Vegetables. $10.00 Seasoned and served with Garlic Aioli. $9.00 Pretzel Sticks – Warm Pretzel Sticks, Garlic Butter, Kosher Salt, Fried Green Beans – Onion Battered Green Beans served with Cheese Sauce, Zesty Honey Mustard, House Ranch. $7.00 Cusabi Dipping Sauce. $7.00 SAGANAKI – OPA! Greek Traditional Style Flaming Cheese hit with Lemon, Greek Olives, Warm Pita Bread. $9.00 Hot Buffalo Chicken Dip – Roasted Chicken, Cheddar-Jack Cream WINGS & STRIPS Cheese Mix, Caramelized Onions, Blue Cheese Crumbles, Buffalo Sauce, House Tortilla Chips, Celery, Carrots, Ranch Dressing. Boneless Wings – Breaded Boneless Chicken served with Choice of $10.00 Sauce, Tossed or Side. (6)6.00 / (12)11.00 Doc's Macho Nacho – House Tortilla Chips, Beef Taco Meat, Bone-In Wings – Naked Bone-In Wings Served with choice of Sauce, Cheddar-Jack Cheese, Queso Sauce, Diced Tomatoes, Fresh Sliced Tossed or Side (6)7.00 / (12)12.00 Jalapeños, Pickled Red Onion, Queso Fresco, Sour Cream, + Sauces: Buffalo, Honey Sesame, Asian Zing, BBQ, Basil Avocado, Lime, Cilantro served with House Salsa.
    [Show full text]
  • NOVEMBER 2020 Page
    PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full
    [Show full text]
  • Taqueria Menu
    Taqueria Menu Salsas and Dips All salsa and dips come with our fresh fried crispy corn chips Salsa Fresca - Fresh tomato salsa Salsa Asada - Roasted tomato salsa Salsa Verde - Green tomatillo salsa Roasted Tomatillo salsa $22/quart Cheese Dip $30 per quart Guacamole $30 per quart Roasted garlic and jalapeno hummus with warm pita and tortillas $26 per quart Soup and Chili Shrimp Corn Chowder $65 per gallon Beef Red Chili $55 per gallon Pork Green Chili $55 per gallon Sides $36/gallon Charros Beans Refried Beans Black Beans and Rice Mexican Rice Red beans and rice w/Andouille sausage Jalapeno Cole Slaw Roasted Jalapeno Mac n Cheese Fresh vegetable pasta salad with basil dressing and Cotija cheese BBQ ranch beans w/ pork cracklin's Black eyed peas with caramelized red onions, bell pepper and garlic Turnip Greens Macque Choux: a sauté of corn, tomato, Andouille sausage, onions, bell pepper and a touch of heavy cream Smashed red bliss potatoes with scallions, Jack cheese, Tabasco and apple wood smoked bacon Salads Jicama/Carrot/Mango Slaw tossed with a cilantro roasted jalapeno vinaigrette $35/gallon Baby green salad with grape tomatoes, cucumbers, carrots, sunflower seeds and citrus vinaigrette $25/gallon Spinach salad with bacon, Parmesan cheese, red grapes, candied walnuts and blue cheese vinaigrette $25/gallon Southwestern Panzanella Herb toasted bread cubes with roasted peppers, fresh mozzarella cheese, tomatoes, fresh basil and balsamic dressing $50.00/gallon Salad of the 3 sisters: Pinto and black beans, corn, zucchini, yellow squash,
    [Show full text]
  • Suckling Pig Chinese Plum Puree, Sweet Bean, Chinese 10 Spice 15 Steamed Bao Buns Slow Cooked Pork Belly, Sweet Bean Garlic Glaze 14
    To Begin Crisp Lettuce Cups Gulf Prawns, Garlic, Pickled Ginger-Serrano Chili Vinaigrette 16 Maine Lobster Spring Rolls Prawns, Ginger, 10 Spice Honey 16 Crispy Suckling Pig Chinese Plum Puree, Sweet Bean, Chinese 10 Spice 15 Steamed Bao Buns Slow Cooked Pork Belly, Sweet Bean Garlic Glaze 14 Dumplings “Tiny Dumplings” Pork Belly, Black Vinegar, Chili Oil, Ginger, Cilantro Leaves 15 Chili “Dan Dan” Dumplings Organic Chicken, Chili Garlic Sauce, Crushed Peanuts, Green Onion 16 Crystal Chive Dumplings Alaskan King Crab, Shrimp, Kurobuta Pork 18 XO Seafood Dumplings Sweet Shrimp, Alaskan King Crab, Maine Lobster 18 The Sea Broiled Japanese Black Cod Ginseng Honey, Black Sesame Vinaigrette, Chili-Orange Noodle Salad 38 Hong Kong Style Steamed Striped Bass Baby Bok Choy, Lotus Root, Ginger, Aromatic Soy 36 Grilled Santa Barbara Spot Prawns Shallots, Preserved Vegetables, Chili Oil, Soy Black Vinegar 44 Assam Curry Seafood “Hot Pot” Curry Leaves, Cardamom, Yogurt, Fenugreek 46 The Field Crispy Wolfe Ranch Quail “General Tso’s” Chilies, Garlic, Scallion 34 Jidori Chicken Breast Asparagus, Trumpet Mushrooms, Water Chestnuts, XO Garlic, Chilies 28 Prime Filet of Beef Stir Fry Eggplant, Thai Basil, Red Chilies, Crispy Spinach 38 Crispy Skin Kurobuta Pork Belly Wok Fried Green Beans, Golden Chives, Chilies, Garlic 29 Grilled Sonoma Lamb Chops Cilantro Mint Vinaigrette, Ginger, Crispy Garlic, Wild Arugula 52 Szechuan Style Prime Beef Tenderloin Smoked Chili Shallot Sauce, “La You” Hot Oil 49 For The Table Wok Fried Whole Sea Bass Black Pepper Garlic
    [Show full text]
  • February Menu in Order to Provide Timely Food & Service, We Do Meiji Not Seat Parties Larger Than Ten
    Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared February Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten We serve all natural meat and locally grown produce when available To prepare our plates in a timely manner, we do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more We charge 50 cents per item for to-go orders To-Go orders only taken in person “V” is for vegetarian, “GF” is for gluten free *Consuming raw or undercooked meats, poultry, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish) Wakame Salad 4 Curry Udon 12 Seaweed salad, cucumber, dashi, shoyu sauce Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Japanese Pickles 3 V GF Smoked Steelhead O’Cyazuke 6 GF House-made cucumber pickles House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Miso Egg* 3 V GF Marinated soft-boiled egg Keema Curry 12 Kimchi 4 GF Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed rice, spicy pickled onion House-made napa cabbage Mentaiko Spaghetti* 9 Edamame 4 V GF Squid ink spaghetti, mentaiko, daikon, oyster mushrooms, nori, goat butter, Soybeans, Korean roasted solar salt radish sprouts Rayu Edamame 5 V GF Vegetable Hot Pot 11 V GF Soybeans, house-made rayu chili oil, garlic Shiitake
    [Show full text]
  • Our Seasonal Menu
    MAKE FRIENDS MEET FRIENDS PUBLIC HOUSE SUMMER MENU Available Monday - Wednesday 11am - 4pm • Thursday - Sunday 11am - 8pm BAR SNACKS TO SHARE HAND HELDS Highlands Chicken Nachos ~ $11 Choice of Fruit or Fries White corn tortillas piled high with melted cheese, lettuce, tomato, ~ $12 pickled onion, street corn, avocado and jalapeno - chipotle crema Highlands Hamburger Grilled Onions, Pickle on Brioche Woodside Wings ~ 6/$12 ~ 12/$18 ~ $9 With our house made hot sauce and buttermilk bleu cheese Tuna Tower Wheat tortilla wrap with fresh tuna salad, lettuce, tomato and avocado Mozzarella Cheese Sticks ~ $6 ~ $11 Mozzarella and spicy marinara Makefield Club Roast turkey, lettuce, tomato, thick cut bacon, mayo Deviled Egg ~ $3 ~ $8 Crumbled brisket Grilled Cheese Buttery brioche with your choice of Swiss or American, heirloom tomato. Add bacon ~ $2 Soft Pretzel Sticks ~ $4 2 Bavarian soft pretzels with beer cheese California Chicken Salad Wrap ~ $11 Lettuce, tomato, avocado & pickled onion on whole wheat wrap Bacon ~ $7 Uncured thick cut -black pepper and maple mustard lacquered Chicken Quesadilla ~ $12 3 Cheese grilled to perfection on a whole grain tortilla with pickled Chicken Fingers ~ $10 onion, jalapeño, street corn, tomato, rotisserie chicken Our house recipe - hand breaded tenders, and fries and queso fresco Shrimp Cocktail ~ $11 Lobster Roll ~ $17 Tarragon lobster salad, buttered brioche, baby lettuce, heirloom tomato Shrimp Tacos ~ $14 WOODSIDE 2 Pc. White Corn Tortilla, Cilantro Slaw, Queso Fresco WOOD-FIRED FLAVORS House Smoked Pulled
    [Show full text]