Let's Start With... Tacos Let's Start With
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Choose Your Protein: Choose Your Bun
BURGERS CHOOSE YOUR PROTEIN: KOBE CHICKEN BEYOND BEEF BREAST +1 BURGER +2 VEGAN PATTY CHOOSE YOUR BUN: TOASTED LETTUCE GLUTEN BRIOCHE BUN WRAPPED FREE BUN +1 CHOOSE YOUR STYLE : AIOLI BURGER* 8 AGED SHARP CHEDDAR // CRISP LETTUCE // APPLEWOOD BACON ONION JAM // VINE RIPE TOMATO // ROASTED GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• WHITE TRUFFLE SWISS* 8 ROASTED MUSHROOMS // SWISS CHEESE // CARAMELIZED ONIONS // WHITE TRUFFLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE CALIFORNIA* 9 AVOCADO // PICKLED RED ONIONS // PEPPER JACK CHEESE // OVER MEDIUM EGG // CHIPOTLE AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• THE NEW MEXICO* 9 CHEDDAR CHEESE // NEW MEXICO HATCH GREEN CHILI // GREEN CHILI AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BLACK & BLUE* 8 MAYTAG BLUE CHEESE // ARUGULA // APPLEWOOD SMOKED BACON // CARAMELIZED ONIONS // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• DEVOURED 2016 BEST DISH ITALIANO* 9 FRESH MOZZARELLA // TOMATO // BALSAMIC REDUCTION // CRISPY BACON // BASIL GARLIC AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• FALAFEL (VEGETARIAN) 7 HOMEMADE FALAFEL // HUMMUS // PICKLED ONION // MANGO SAUCE (AMBA) // CUCUMBER // BLACK PEPPER AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• CLASSIC AIOLI* 7 TOMATO // LETTUCE // CHEDDAR // DILL PICKLE CHIPS // THOUSAND ISLAND AIOLI ••••••••••••••••••••••••••••••••••••••••••••••••••••••• BURGER OF THE NOW!* 9 A NEW CREATION EVERY MONTH SPECIFICALLY -
Pesto Aioli Vegetable Flatbread Keto Pesto Pizza
Pesto Aioli Vegetable Flatbread 1 zucchini, sliced 4 medium mushrooms, trimmed and sliced 1 small red bell pepper, quartered and seeded 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 2 tablespoons olive oil 4 mini naan flatbreads ½ cup of D&Co. Kitchen Pesto Aioli Garnishing Squeeze 1/2 cup feta cheese Fresh basil, torn Preheat oven to 350 F. In a large bowl, toss together the zucchini, mushrooms, bell pepper, onion, tomatoes and olive oil. Place the 4 flatbreads on a baking sheet lined with parchment paper. Spread about 3 tablespoons of D&Co. Kitchen Pesto Aioli sauce on top of each naan Flatbread. Add grilled vegetables and top with feta cheese. Bake until vegetables are tender, and crust is golden brown. Keto Pesto Pizza 2 Flatbread ¼ cup shredded cheddar cheese blend ¼ cup shredded mozzarella Chopped sausage balls D&Co. Kitchen Pesto Aioli Garnishing Squeeze Chopped banana peppers Marinara Sauce 25 oz. jar Take one flatbread and place it on a wire rack over a cookie sheet. Add the 1/4 cup shredded cheddar cheese and bake in the oven for 3 to 5 minutes, just until cheese melts. Lay the second flatbread on top of the melted cheese. Start adding your desired toppings on top. Add marinara sauce after the toppings as this helps keep the flatbread crispy. Place pizza back in oven for about 5 minutes or until mozzarella cheese is melted and the flatbread gets crispier. Finally, drizzle D&Co. Kitchen Pesto Aioli Squeeze on top. Tomato, Mozzarella, Pesto Stuffed Chicken Breast 4 chicken breasts 1 bottle D&Co. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic -
Download Catering
Catering Sandwich Platters create your own custom platter by ordering any quantity of half sandwiches of your choice Chicken Pesto (N, GF*) mary’s free-range chicken, basil almond pesto, roasted red peppers, roasted garlic aioli & farm greens $6.95 per half Smoked Pastrami (D, GF*) smoked pastrami, white cheddar, smoked aioli & dill pickles $7.45 per half Smashed Chickpea (V, GF*) smashed chickpeas mixed with lemon harissa tahini, shredded carrots & cilantro, topped with cucumbers, roasted garlic aioli & farm greens $5.95 per half Turkey, Bacon & Avocado (D, GF*) thin-sliced turkey, applewood bacon, avocado, white cheddar, roasted garlic aioli & farm greens $7.45 per half Roast Beef & White Cheddar (D, GF*) roast beef, white cheddar, caramelized onions, roasted garlic aioli & farm greens $7.45 per half The Italian (D, GF*) calabrese salami, smoked ham, fresh mozzarella, roasted red peppers, roasted garlic aioli & farm greens $7.45 per half Caprese (Vg, D, N, GF*) fresh mozzarella, basil almond pesto, cherry tomatoes & farm greens $5.95 per half Smoked Ham & White Cheddar (D, S, GF*) smoked ham, white cheddar, dill pickles, dijon, roasted garlic aioli & farm greens $6.95 per half Matcha, Turkey & Cucumber (D, GF*) thin-sliced turkey, white cheddar, cucumbers, basil matcha aioli & farm greens $6.95 per half Rainbow Power Veggie (Vg, D, GF*) shredded carrots & beets, white cheddar, sliced cucumbers, basil matcha aioli & farm greens $5.95 per half Catering Box Lunches - Sandwiches Choose a half or whole sandwich, served with sea salt chips -
Hors D'oeuvre List
Hors d’oeuvre List Hot Items Pesto Chicken Meatballs with Roasted Red Pepper Aioli $100.00/100 pieces Chinese Chicken Meatballs with Soy Aioli $100.00/100 pieces Italian Meatballs with Marinara Sauce $100.00/100 pieces Marinated Chicken Skewer with Dipping Sauce $145.00/100 pieces Almond Crusted Chicken with Cranberry Chutney $145.00/100 pieces Coconut Crusted Chicken with Peanut Sauce $145.00/100 pieces Lump Crabcakes with Mustard Tartar Sauce $195.00/100 pieces Buffalo Shrimp with Blue Cheese Sauce $145.00/100 pieces Salmon Cakes with Lemon Aioli $165.00/100 pieces Goat Cheese and Spinach Stuffed Mushrooms $125.00/100 pieces Chorizo Sausage and Smoked Gouda Stuffed Mushrooms $125.00/100 pieces Spinach Spanikopita $145.00/100 pieces Ricotta, Spinach and Parmesan Tarts $125.00/100 pieces Butternut Squash and Pecan Cakes with Apple Sour Cream $125.00/100 pieces Artichoke Spinach and Four Cheese Fondue $1.50 per person Gruyere Cheese Potato Cakes $125.00/100 pieces Asian Spring Rolls with Soy Dipping Sauce $125.00/ 100 pieces Baby Lamb Chops with Minted Demi $300.00/100 pieces Beef Tenderloin Skewers with Tarragon Aioli $195.00/100 pieces Wild Mushroom Flatbread with Fontina Cheese $125.00/100pieces Oven Roasted Tomato and Mozzarella Flatbread $125.00/100 pieces Cold Items Imported and Domestic Cheese Board with Grapes & Berries $2.50 per person Rock Shrimp Dip with Garlic Crustini $125.00/100 pieces Tomato Fresca, Portabello & Artichoke Skewer $125.00/100 pieces Goat Cheese and Fig Canape $125.00/100 pieces Grilled and Marinated Vegetable -
Betty's Garlic Aioli Sauce Recipe
Betty's Garlic Aioli Sauce Recipe Uploaded on 17 Jul 2010 In this video, Betty demonstrates how to make a tasty Garlic Aioli Sauce. This sauce is made up of garlic, sea salt, egg yolks, and extra virgin olive oil. I use a blender to make the process very easy. You may use this sauce to spread sandwiches, or to add flavor to other dishes. It is delicious! (Note: I'm sorry I was MIA yesterday—my computer service has been down from Thursday night until this morning...I just spent the extra time cooking and planning some meals for you!) Ingredients: 2 cloves garlic, minced ¼ teaspoon sea salt 2 egg yolks ½ cup extra virgin olive oil Mince 2 cloves of garlic on a cutting board, and add ¼ teaspoon coarse sea salt. Mince the garlic and salt together until garlic is finely minced and juicy. Place the salted garlic in a blender. Add 2 egg yolks, and pulse the blender a few times to combine the flavors. Now, slowly pour ½ cup extra virgin olive oil through the top of the blender, and blend on the lowest speed. As you continue to pour in the olive oil, you may pour it a little faster, and blend at a higher speed. When you have blended about ½ cup olive oil in, take the blender lid off and check the consistency of your Garlic Aioli Sauce. It should be like mayonnaise. When it is the consistency of mayonnaise, use a long, thin spatula to remove the Garlic Aioli Sauce from the blender, and place it in a small serving bowl. -
Hot Sauce Cookbook: the Book of Fiery Salsa and Hot Sauce
Hot Sauce Cookbook: The Book Of Fiery Salsa And Hot Sauce Recipes Epub Downloads Make Your Favorite Hot Sauces with The Hot Sauce Cookbook The recipes in The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes. The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product. The Hot Sauce Cookbook lets you cook some of the world's spiciest dishes, with: 49 hot sauce recipes from around the world 27 complementary food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay 10 tips for making great hot sauce Profiles of 29 types of chiles and their heat levels With The Hot Sauce Cookbook, you won't need to go to a restaurant or a grocery store to enjoy great spicy flavors--they'll be waiting for you in your fridge. Paperback: 158 pages Publisher: Rockridge Press; Gld edition (March 13, 2014) Language: English ISBN-10: 1623153654 ISBN-13: 978-1623153656 Product Dimensions: 5.2 x 0.3 x 8 inches Shipping Weight: 8.5 ounces (View shipping rates and policies) Average Customer Review: 4.3 out of 5 stars 99 customer reviews Best Sellers Rank: #170,130 in Books (See Top 100 in Books) #46 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > Sauces & Toppings #123 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments I like the fact that this book is 100% complete in the information it gives. -
Arby's® Menu Items and Ingredients
Arby’s® Menu Items and Ingredients LIMITED TIME OFFERS Half Pound French Dip & Swiss/Au Jus: Roast Beef, Au Jus, Buttermilk Chicken Cordon Bleu: Buttermilk Chicken Fillet, Cinnamon Apple Crisp Swiss Cheese (Processed Slice), Sub Roll. Pit-Smoked Ham, Mayonnaise, Swiss Cheese (Natural Slice), Star Cut Bun. Cinnamon Apple Crisp, Whipped Topping. Arby’s Sauce® Buttermilk Buffalo Chicken: Buttermilk Chicken Fillet, Coke Float Horsey Sauce® Coca Cola, Vanilla Shake Mix. Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Three Cheese: Roast Beef, Parmesan Peppercorn Ranch Shredded Iceberg Lettuce, Star Cut Bun. Sauce, Swiss Cheese (Processed Slice), Cheddar Cheese Chicken Tenders SIGNATURE (Sharp Slice), Cheddar Cheese (Shredded), Crispy Onions, Smokehouse Brisket: Smoked Brisket, Smoky Q Sauce, Star Cut Bun. Tangy Barbeque Sauce Buffalo Dipping Sauce Mayonnaise, Smoked Gouda Cheese, Crispy Onions, Star Fire-Roasted Philly: Roast Beef, Roasted Garlic Aioli, Swiss Cut Bun. Cheese (Processed Slice), Italian Seasoning Blend, Red & Honey Mustard Dipping Sauce Traditional Greek Gyro: Gyro Meat, Gyro Sauce, Gyro Yellow Peppers, Sub Roll. Ranch Dipping Sauce Seasoning, Tomatoes, Shredded Iceberg Lettuce, Red Onion, Flatbread. TURKEY SLIDERS Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Grand Turkey Club: Roast Turkey, Pepper Bacon, Swiss Pizza Slider: Genoa Salami, Pepperoni, Swiss Cheese Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Cheese (Processed Slice), Tomatoes, (Processed Slice), Robust Marinara, Split Top Bun. Roast Beef Gyro: Roast Beef, Gyro Sauce, Gyro Seasoning, Leaf Lettuce, Mayonnaise, Harvest Wheat Bun. Buffalo Chicken Slider: Prime-Cut Chicken Tenders, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread. Roast Turkey Ranch & Bacon Sandwich: Roast Turkey, Parmesan Peppercorn Ranch Sauce, Spicy Buffalo Sauce, Loaded Italian: Pepperoni, Genoa Salami, Pit-Smoked Pepper Bacon, Red Onion, Tomatoes, Leaf Lettuce, Split Top Bun. -
Caesar Wild Mushroom Bisque Classic Escargot Classic Wedge
SMALL PLATES Royal Red Shrimp Beet & Boursin sautéed in butter, garlic, shallot and red chili flake, thin sliced red & gold beets, whipped boursin cheese, lemon and scallion finish, warm artisan bread arugula, orange tarragon vinaigrette, crushed pistachios 14 12 Black Truffle Arancini Short Rib Pot Stickers (5) truffled gouda risotto arancini with parsley panko crust, beef with ginger, garlic & scallion, Hoisin BBQ sauce, roasted tomato aioli, black truffle shavings pickled cucumber, sweety drop peppers, crushed nuts 13 13 Smoked Faroe Island Salmon Classic Escargot house smoked salmon, arugula, crispy capers, tarragon scampi butter, melted parmesan reggiano, dill - shallot vinaigrette, lemon aioli, lavash crisps toasted baguette 13 13 PEI Mussels Steak Tartare* white wine - parsley butter sauce with garlic, grape tomato, Certified Angus Beef® tenderloin, sous vide egg yolk*, bacon lardons, shallot & shaved fennel, toast points caper, shallot, lemon emulsion, parmesan, garlic toast 14 15 Tuna & Avocado Tartare* Grilled Spanish Octopus ahi tuna, avocado, mango salsa, ponzu marinade, gigante bean & arugula sauté, grape tomatoes, soy caramel, ginger aioli, crispy wontons salsa verde, aged balsamic reduction 15 16 SALADS and SOUPS Poached Pear Classic Wedge red wine poached pear, goat cheese, candied pecans, dried grape tomatoes, vanilla pickled red onions, blueberries, vanilla pickled onion, artisan greens, champagne vin Nueske’s bacon, blue cheese dressing 12 9 Spinach Salad Caesar grape tomato, avocado, bacon lardons, sous vide egg, whole -
Let's Start With... Tacos Let's Start With
LET’S START WITH... CRAFT-YOUR-OWN GUACAMOLE We take dietary restrictions seriously. If you have $10.95 BOMBA LUNCH COMBOS House blend of plantain, malanga & tortilla chips a gluten intolerance, ask to see our gluten-friendly menu, and please let us know of any food allergies AVAILABLE MONDAY THROUGH FRIDAY START WITH OUR TRADITIONAL GUACAMOLE $8.5 or dietary preferences in your party. 11 A.M. TO 3 P.M. ADD FRESH INGREDIENTS: 3 Tacos + a Side* | 2 Tacos + a Salad *choose side: black beans, white rice, adobo fries, chipotle black bean soup Roasted Garlic | Pickled Jalapeños | Mango All tacos are served on corn flour blend tortilla Chipotle Honey | Candied Pumpkin Seeds TACOS Gluten Friendly: Corn Tortilla | Low Carb: Bibb Lettuce Wrap (+.50) Spicy Peppers | Black Beans BOMBA BOWLS Roasted Red Peppers | Pico de Gallo Dining with a group? Order a Taco 10-Pack & choose any 10 tacos for $35. Served with your choice of white rice or cauliflower rice Pickled Red Onions Thai Chicken Smoked BBQ Pork Chipotle Mushroom caramelized onions & poblanos, crispy onions, tamarind BBQ goat cheese, candied Grilled Adobo Chicken Bowl Vietnamese Pork Meatball Bowl peanut-plantain crumbs, spicy sauce, Salvadorian slaw 4 pumpkin seeds, oregano, hot black beans, charred scallions, Asian slaw, pickled red onions, spicy chile Queso Fresco | Goat Cheese | Bacon chile aioli, charred scallions, sauce, vinaigrette slaw 3.5 pico de gallo, cilantro yogurt sauce, aioli, kale, peanut-plantain crumbs 11 creamy cilantro slaw 4 Blackened Fish plantain chips 11 pineapple & -
SOUTHERN STYLE FRIED HALF CHICKEN 19 Pressure Fried
SINGLE: 6 Oysters, 5 oz. Crab Claws, 6 Gulf Shrimp $48 DOUBLE: 12 Oysters, 7 oz. Crab Claws, 6 Gulf Shrimp, $89 Stuffed Crab WHITE STURGEON $55 OSETRA $85 Chives, Crème Fraîche, Zapps® Potato Chips SOUTHERN STYLE FRIED HALF CHICKEN 19 FRESH OYSTERS MKT PRICE Pressure Fried, Roasted Jalapeño Aioli, Southerleigh Tiger Sauce *PLEASE ASK FOR OUR CURRENT LIST OF OFFERINGS* Fresh Horseradish Cocktail Sauce, Balsamic-Shallot Mignonette DUCK LEG CONFIT 25 Barley Hash, Brussels Sprouts, Mustard Cream Crystal Aioli, Creole Mustard Remoulade GULF COAST CRAB CLAWS (5 oz.) 19 *subject to availability Celery Root Remoulade, Lemon (1 lb.) 59 CRACKER CRUSTED GULF REDFISH 29 Butter Poached Blue Crab, Lemon Butter Sauce CREAMY CAULIFLOWER & ONION GRATIN 9 ICED JUMBO GULF SHRIMP (6) 17 with White Cheddar AKAUSHI BEEF SCHNITZEL 24 Fresh Horseradish Cocktail Sauce, Comeback Sauce, Lemon (12) 32 Roasted Mushroom & Sweet Onion Brown Gravy FRIED GULF OYSTERS 12 Charred Pepper Aioli GULF SHRIMP, ANDOUILLE & ROASTED CHICKEN JAMBALAYA 18 DIRTY RICE MEAT PIE 8 PAN FRIED GULF SNAPPER 25 Alabama White Sauce, Field Green Salad with EVOO White Gumbo, Crispy Ham, Texas Grown Rice, Scallion and Peppers HILL COUNTRY GOAT CHEESE & ROASTED BEETS 11 Celery Root Remoulade, Drawn Butter QUICKLY GRILLED RIBEYE A LA MODE 42 Fresh Herbs, Tarragon Oil Bacon & Onion Demi-Glace, Horseradish Cream Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may WOOD FIRED PRETZEL 9 SOUTHERLEIGH’S DINNER BURGER (+3 to split) 18 increase your risk of foodborne illness. Whole fish may contain small bones. Southerleigh Gold Beer Cheese, Sweet Pickle Mustard Two 1/2 lb.