DOCSLIB.ORG

COCKTAIL MENU BIN WHITE WINE SELECTION Bottle Glass 101 Chile Neblina Sauvignon Blanc 25.95 6.95 Citrus Notes with Faint Herbal Aromas

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COCKTAIL MENU BIN WHITE WINE SELECTION Bottle Glass 101 Chile Neblina Sauvignon Blanc 25.95 6.95 Citrus Notes with Faint Herbal Aromas COCKTAIL MENU BIN WHITE WINE SELECTION Bottle Glass 101 Chile Neblina Sauvignon Blanc 25.95 6.95 Citrus notes with faint herbal aromas. Well-balanced, fresh with a mineral ending. GRANVILLE SIGNATURE COCKTAIL Produced with The Granville’s award-winning raspberry jam, Cointreau, 102 Spain Natureo Muscat (De-alcoholised) 16.95 4.95 Granville’s Pink Gin, lemon and grapefruit juice Made from entirely from Muscat. Excellent as an aperitif, and paired with fish dishes. Ultimate: 35ml of Gordon’s Pink Gin, Cointreau 12.50 103 Italy Villa del Lago Pinot Grigio Rose 29.50 6.95 A delicate pink colour, silky and smooth with crisp and lingering raspberry flavours. MARTINI VODKA/GIN 104 Italy Antonio Rubini Pinot Grigio 27.50 6.95 A timeless classic. Vodka/gin, dry vermouth and served in a martini glass. Fruity with intense aromas. Well-balanced with a touch of spice and excellent finish. Garnished with a lemon twist. Ultimate: 35ml of Smirnoff Vodka / Tanqueray Gin 12.50 105 Chile Tocornal Chardonnay 27.50 6.95 Easy drinking unoaked style, dry, different and versatile with all dishes or as an aperitif. FRENCH MARTINI 106 France Joseph Drouhin Chablis 41.50 Vodka, raspberry liqueur and pineapple juice, shaken with ice. A dry and fruity wine, easy to drink. Pleasant and long aftertaste. Ultimate: 35ml of Smirnoff Vodka 12.50 107 South Africa Copperfield Chenin Blanc 27.50 Pale straw colour with hints of melon, gooseberry and apricot. Fresh dry chenin, COSMOPOLITAN well-balanced by crisp acidity. Vodka, triple sec and cranberry juice, shaken with ice. Garnished with a lime wheel. 108 New Zealand Hudson Lane Sauvignon Blanc 35.00 Ultimate: 35ml of Smirnoff Vodka 12.50 From the award-winning family-run winery, a refreshing crisp dry wine with intense zesty flavours of passion fruit and gooseberry. WHISKEY SOUR 109 Chile Santa Digna Cabernet Rosé 32.50 This classic cocktail’s sharp citrus notes perfectly compliment the bold flavours. Torres Gold Medal winning. Has immediate summer fruits, is dry and full-bodied Ultimate: 35ml of Bulleit Burboun 12.50 with a prolonged finish. MANHATTAN 110 France Moët Chandon Champagne 90.00 Moët & Chandon’s unique style is distinguished by its bright fruitiness, Savour this Bulleit Rye number, offering a fruity yet dry and complex combination of flavours. its seductive palate and its elegant finish. Ultimate: 35ml of Bulleit Rye 12.50 111 Italy Serenello Prosecco 32.50 12.50 OLD FASHIONED (SNIPE 20cl) A modern twist on a timeless classic. Rum, chocolate and orange zest. Ultimate: 35ml of Ron Zacapa 15.00 BIN RED WINE SELECTION Bottle Glass 112 Chile Neblina Cabernet Sauvignon 25.95 6.95 MARGARITA Well-balanced, easy drinking wine with blackcurrant flavours and a long finish. The ever-popular cocktail, made with tequila and citrus juice. 35ml of Don Julio Blanco 113 Italy Vinuva Organic Montepulciano 31.00 Ultimate: 15.00 Light and fresh red wine, choice to partner dishes from simple chicken to spicy lamb or beef. Lovely plum and berry flavours. ESPRESSO MARTINI After-dinner coffee with a twist, vodka, kahlua and a fresh espresso shot. 114 Chile Tocornal Merlot 27.50 6.95 Soft and elegant, yet with good texture. Medium-bodied with Ultimate: 35ml of Smirnoff Vodka 12.50 gorgeous plum flavours dominating. BLOODY MARY 115 Argentina Andean Vineyards Malbec 30.00 Served over ice, tomato juice, vodka and the old favorites tabasco and Worcester sauce. This unwooded Malbec offers a nose of vibrant berry fruit and a Ultimate: 35ml of Smirnoff Vodka 12.50 palate positively bursting with fruit as well as a hint of violet. 116 France Drouhin Fleurie 41.50 VICTORIAN MOJITO Pleasant aromas of lilac and violets lead into a palate with The ultimate mojito, fresh mint and zesty lime topped with a shot of Tanqueray No.10. great charm and delicate flavours. Ultimate: 35ml of Tanqueray Gin 12.50 117 France Louis Jadot Beaujolais Villages 35.00 Fresh red fruits with a hint of dark cherry. Slightly spicey with a touch RASPBERRY TOM COLLINS of grey pepper, liquorice and rose flower. Very well-balanced, The original Tom Collins with bold raspberry flavours, topped with soda. nice acidity and tannins. Ultimate: 35ml of Tanqueray Gin 12.50 118 Italy Rocco Crimaldi Chianti 33.00 Slightly reserved yet rich, full of character, elegant and balanced with red and blackberry fruit, spicy oak integrated tannin harmoniously blending together. OPENING HOURS 119 Australia Bilyara Shiraz 29.50 Medium-bodied blend displaying bright red fruits, spice and a touch of mint. BAR FOOD MENU 120 Spain Ibéricos Rioja 35.00 Only the best Tempranillo grapes are chosen to make this beautifully balanced Breakfast | 10.00am - 11.45am Rioja wine which is round and smooth with lingering black fruits on the finish. Carvery Lunch | 12.30pm - 2.30pm 121 Spain Natureo Garnacha Syrah (De-alcoholised) 16.95 4.95 Made from Garnacha and Syrah, the wine is fermented and Bar Food Menu | 2.30pm - 9.30pm barrel-aged in French oak. The Granville Hotel | Meagher Quay | Waterford City | Ireland T: +353 (0)51 305555 | E: [email protected] | www.granvillehotel.ie Enj a reling break at the Granville Hotel... 2 NIGHTS BED & BREAKFAST & ONE EVENING MEAL FROM JUST €125 PER PERSON SHARING HOTEL OF THE YEAR WINNER LIGHT BITES FROM THE BUTCHER SANDWICHES CHEF’S SEASONALLY INSPIRED SOUP OF THE DAY (GFA) 5.75 PRIME IRISH 8oz BEEF BURGER (1,2,9,11,12,13) 16.95 GRANVILLE TOASTED SPECIAL (1,2,8,9,11,12,13) 10.50 Granville brown bread or Waterford famous blaa Topped with melted emmental cheese and streaky bacon Home-cooked ham, tomato, cheese and onion with on a lightly toasted brioche bun with fries and dressed salad dressed salad, coleslaw and fries TOASTED MEDITERRANEAN BRUSCHETTA (V) (1,2,6,7,8,10,11) 6.75 With tomato, onion and garlic, drizzled with basil pesto CHIMICHURRI BURGER (1,2,7,9,11,12,13) 16.50 OPEN SMOKED SALMON (GFA) (1,2,5,9,11,13) 12.50 Fillet of chicken, drizzled in our own chimichurri sauce, On Granville brown bread, dressed salad, capers and horseradish cream PRAWN AND POACHED SHREDDED topped with cheddar cheese and fresh salad leaves on a SALMON SALAD (GFA) (1,2,3,5,6,9,11,13) (S) 7.95 focaccia bun, served with dressed salad leaves and fries 6oz PRIME IRISH SIRLOIN STEAK SANDWICH (1,2,9,11,12,13) 16.75 Marie Rose sauce, mixed salad leaves and Granville brown bread (L) 14.50 Ciabatta, sautéed mushrooms and onions, with garlic butter or CHICKEN CURRY (GFA) (2,6,7,8,10,11) 16.50 pepper sauce, dressed salad GRANVILLE HOTEL PÂTÉ (2,7,8,9,11,13) 7.95 Basmati rice or fries (or half and half), naan bread and mango chutney Homemade chicken liver pâté with Granville’s red onion CHICKEN CAJUN WRAP (1,2,9,11,12,13) 12.50 (2,7,8,9,11,12,13) marmalade, toast and mixed salad leaves OVEN ROASTED CHICKEN 17.50 Pan-fried fillet of chicken, topped with cajun spiced mayonnaise, Sage & onion stuffing, ham, creamy mashed potatoes, grated cheese, onion and salad leaves seasonal vegetables and thyme jus SOUTH EAST COAST SEAFOOD CHOWDER (GFA) (2,3,4,5,9,11,12) 8.50 (1,2,7,8,9,11,12,13) A rich combination of onion, root vegetables and fresh seafood (GF) (9,12) CHICKEN CAESAR WRAP 12.50 HONEY GLAZED HALF DUCK 22.95 Cos lettuce, bacon bits, parmesan cheese from the South East coast with Granville brown bread Braised red cabbage, plum sauce, creamy mashed potato with classic Caesar dressing CAESAR SALAD (GFA) (1,2,7,8,9,11,13) 8.50 TURKEY & HAM (2,7,8,9,11,12,13) 17.50 Cos lettuce, bacon bits, croutons, parmesan cheese with Roast stuffed turkey and Waterford ham, with cranberry sauce, Add Skinny Fries to any of the Sandwiches (11) 3.50 classic Caesar dressing (Add Chicken 13.95) traditional gravy, seasonal vegetables and creamy mashed potatoes GOLDEN FRIED MUSHROOMS (V) (1,2,7,9,11,13) 7.95 BEEF & GUINNESS CASSEROLE (2,8,9,11,12) 16.50 Garlic mayo and dressed salad leaves Slow cooked prime Irish beef, with root vegetables, mashed potatoes ON THE SIDE (2,9,12) HOT MIXED PLATTER (1,2,7,9,11,13) 15.95 BRAISED COMERAGH LAMB SHANK 19.95 SKINNY FRIES (11) 3.50 Slider, goujons, onion rings combo with skinny fries Creamy mashed potato, seasonal vegetables, red wine & thyme jus (2,9,11,13) (GFA) (2,9,12) CREAMY MASH 3.50 CHILLI AND LIME CHICKEN GOUJONS (1,2,7,9,11,12,13) (S) 8.50 TRADITIONAL BACON AND CABBAGE 17.50 Creamy ‘colcannon’ mashed potatoes and parsley sauce Breaded strips of chicken and dressed mixed leaf salad with (L) 14.50 PORTION OF CARROTS & BROCCOLI (2,8,9,11,12) 3.50 garlic mayo or sweet chilli sauce ‘BANGERS & MASH’ (2,9,11,12) 14.95 Sausage of the Week, served on a bed of creamed potatoes MIXED LEAF OR GREEN SALAD WITH 3.50 (9,11,13) CHARCUTERIE AND CHEESE with slow-roasted red onion gravy HONEY & MUSTARD DRESSING SHARING BOARD (for Two) (1,2,6,7,8,9,10,11) 17.50 (11) Coppa (2,10), prosciutto, gubbeen salami (2), chorizo (2), IRISH ROAST BEEF (GFA) (2,8,9,11,12) 17.95 BATTERED ONION RINGS 3.50 Knockanore smoked cheddar (2), organic Irish brie (2), crostini (11), Grass fed Irish Beef, tradional gravy, seasonal vegetables COLESLAW (1,9,12) 3.50 Granville brown bread (2,11) and homemade pesto (1,2,6,7,10) and creamy mashed potatoes GARLIC BREAD (2,11) 3.50 CHICKEN, HAM & MUSHROOM VOL AU VENT (1,2,9,11,12,13) (S) 7.95 PRIME GRASS FED IRISH FILLET STEAK 8oz (GFA) (2,11) 27.95 In a light pastry case, with a creamy white wine (L) 14.50 Sautéed mushrooms, onions and fries, pepper sauce or garlic butter & mushroom sauce, with salad garnish PRIME GRASS FED IRISH SIRLOIN STEAK 10oz (GFA) (2,11) 25.95 Sautéed mushrooms, onions and fries, pepper sauce or garlic butter DESSERTS TRADITIONAL EGG
Load more

Recommended publications
  • Summer Camp 2021
    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
    [Show full text]
  • Motek Cafe Menu
    MOTEK ”the Hebrew word for "Sweetheart מותק MOTEK coffee smoothies Espresso Berry Basil Cortado mixed berries, thai basil, citrus yogurt Colada Banana Tahini Silan Macchiato banana, tahini, date, cacao nibs Cappuccino Kale y Piña Latte kale, pineapple, passion fruit, honey, coconut milk Americano Drip sweets Malabi specialty lattes coconut milk custard, vanilla rose syrup, toasted almonds Chai Tea Latte Matcha Tea pastries Vanilla Rose Latte Croissant Turkish Mocha Latte Chocolate Croissant MILK Blueberry Crumb Muffin Whole Milk Half & Half Guava & Cheese Pastellito Skim Milk Almond Milk + 0.50 Salted Chocolate Brownie Iced drinks Apple Turnover 16oz / 24oz Chocolate Chip Cookie Limonana Hibiscus Iced Tea bottled drinks Lemongrass Green Tea Aquapana Water16oz Black Iced Tea San Pelegrino16oz Cold Brew Mexican Coca-Cola12oz hot tea Diet Coke8oz Mexican Sprite12oz Green Jasmine Natalie’s Orange Juice Earl Grey Apple Juice English Breakfast Open Monday to Saturday 8am - 5pm | Lunch Starts at 11am | 36 NE 1st St #132 Miami FL 33132 | www.motekcafe.com All Day Breakfast MOTEK Hummus Bowls Served with Pita Granola & Citrus Yogurt Tehina, Olive Oil, Paprika sesame granola, silan, banana, seasonal fruit Mushroom, Caramelized Onions Oatmeal Grain Bowl rolled oats, mixed grains, maple tahini, berries, jam Beef, Baharat, Pine Nuts, Currants Almond Butter Toast almond butter, jam, banana brulée, multigrain sourdough BURGERS Gluten Free Option Available Avocado Toast Hamburger** mashed avocado, ja’ala seeds, turmeric cauliflower multigrain sourdough
    [Show full text]
  • View the Main Menu
    URBAN DINER Brunchy Booze Bloody Mary or Maria . $10 Mimosa Glass or Endless*. $9/25 House Bubbles & Orange Juice - Add Pineapple-Ginger, Mango Chili, Absolut Vodka or Del Maguey Vida Mezcal mixed with or Strawberry Agave (+2) or ADD Tanqueray Sevilla Orange (+4) house made Bloody Mary mix with Olive, Pickle & Celery *ENDLESS MIMOSAS PRICED INDIVIDUALLY, NON TRANSFERABLE ADD CANDIED BACON OR GRILLED SHRIMP (+2/4) & SUBJECT TO RESTRICTIONS. PLEASE DRINK RESPONSIBLY All Day Breakfast Candied Bacon Crepes . 75 Chicken Hotcake Tacos^. 49 $13 * $15 Spicy Hot honey, candied bacon, wrapped in a crepe with House pancakes with crispy fried chicken, chili aioli, vanilla buttercream, served with jelly sauce and fresh fruit strawberry salsa & Ohio Maple Syrup - ADD TACO (+6) French Toast Casserole . $1549 Shrimp + Cheesy Grits Tostadas^. $1749 * House made casserole with praline topping, vanilla butter- Fried corn tortillas, cheese grits, grilled shrimp tossed in a cream and mixed berries - ADD BACON (+4) buffalo sauce - EXTRA SHRIMP (+6) Biscuits & Brisket Gravy^ . $1849 Country "Fried" Steak & Eggs^ . $2999 Fresh baked biscuits, 3oz of tender Pecan Penny’s House Cut "Southern Inspired Country Fried" Prime Grade NY brisket over house gravy, two eggs your way, and red strip steak. Pan seared & topped with brisket gravy, with two quinoa and spinach hash - DOUBLE BRISKET (+4) eggs sunny side up, over quinoa and spinach hashbrowns Thit Kho Thom Hash^ . $1749 Deep Fried PB&J . $1099 * Pork belly, pineapple, and maple sweet potatoes topped * Fried French Toast sandwich with crunchy peanut butter with a sunny egg - DOUBLE PORK BELLY (+4) and jelly, served with a side of jelly sauce and praline banana slices - TWICE THE FUN (+4) Woodbury Quiche^ .
    [Show full text]
  • Spring 4 Weeks of Meals to Celebrate the Season TABLE of CONTENTS
    spring 4 weeks of meals to celebrate the season TABLE OF CONTENTS 3 34 LETTER FROM JESS DANG, WEEK 3 MEAL PLAN CHIEF KITCHEN CHEERLEADER OF COOK SMARTS 38 Monday: Salmon Cakes over Spring Salad with Rye Croutons 40 Tuesday: Spring Pork Ramen 4 with Snap Peas BEFORE GETTING STARTED 42 Wednesday: Reuben Sandwich with Sweet Potato Fries & Snap Peas 44 Thursday: Chicken with Mango Salsa, 5 Sesame Asparagus & Coconut Rice 46 Friday: Spaghetti Carbonara with MEAL PLAN CALENDAR Bacon, Spinach & Mushrooms 6 48 WEEK 1 MEAL PLAN WEEK 4 MEAL PLAN 10 Monday: Tom Kha Gai Soup with Chicken 52 Monday: Sheet Pan Indian Chicken 12 Tuesday: Chimichurri Burger with & Broccoli with Cauliflower Rice Green Bean “Fries” 54 Tuesday: Soy Ginger Salmon & 14 Wednesday: Skillet Tortellini with Sesame Noodles with Bok Choy Spinach, Zucchini & Roasted Red Peppers 56 Wednesday: Za’atar Rubbed Pork 16 Thursday: Shrimp Tacos with Chimichurri Chop with Cauliflower Rice Tabbouleh & Black Bean Corn Salsa 58 Thursday: Stuffed Chicken Breast with 18 Friday: Pork & Asparagus Stir-Fry Tomato Pesto & Roasted Green Beans with Coconut Lime Smoothie 60 Friday: Baked Greek Potatoes with Sun-dried Tomato Pesto 20 WEEK 2 MEAL PLAN 62 GUIDE TO FROZEN FOOD STORAGE 24 Monday: Cumin-Spiced Beef Kebabs with Cucumber Tomato Salad 26 Tuesday: Crunchy Lentil Tacos with Roasted Cauliflower 28 Wednesday: Greek Chicken Quinoa Bowl with Creamy Lemon Dill Sauce 30 Thursday: Quinoa Fried “Rice” with Ground Pork & Fried Egg 32 Friday: Tuna Melt with Tomatoes & Green Salad 2 Hello Friend, Thank you so much for purchasing this eBook of spring meal plans.
    [Show full text]
  • Recipe Booklet6.Pub
    Watermelon Moon by Shirley Burris I grew up on a farm where we sold fruits and vegetables. It was a roadside produce ® stand, later to become Stauffer’s of Kissel Hill, Lancaster County, Pennsylvania. When I was three years old, my dad died at the young age of 47. He left 11 children. I was the Patty Up youngest. Our fruit and vegetable farm was how my mother continued to support our family. I had many opportunities to watch my older siblings and learn life’s lessons at an early age. One of those lessons was making our work enjoyable and experiencing the rewards that came from working as a team. Recipes There was no distinction between genders. Work was done by boys and girls alike. To supply the farm store with fruit to sell, my brothers took the truck to purchase the melons. The melons had to be unloaded and stacked in the store. This was accomplished by a relay race strategy. (To the left is my brother Roy catching a very large watermelon.) In a relay race, you use a baton, we used a watermelon. Four of Gluten Free, Vegan, Vegetarian and Paleo Compatible my siblings would each position themselves about six feet apart beginning with the one on the truck and ending with the one standing at the place where the melons would be stacked. This required careful coordination just in case the watermelons landed on the ground instead of the outstretched arms of the one waiting to receive and pass it on to the next. The object was to keep the melon moving at maximum speed at all times – otherwise we would be working all night.
    [Show full text]
  • Breakfast Starters
    URBAN DINER Breakfast SERVED ALL DAY, EVERY DAY Candied Bacon Crepes . Chicken Hotcake Tacos . * Hot honey, candied bacon, wrapped in a crepe with Lightly toasted peppered pancakes with crispy fried vanilla buttercream, served with jelly sauce and fresh fruit chicken, chili aioli, strawberry salsa, Ohio Maple Syrup French Toast Casserole . Shrimp + Cheesy Grits Tostadas . * House made casserole with praline topping, vanilla butter- Fried corn tortillas, cheese grits, grilled shrimp tossed in a cream and mixed berries buffalo sauce Brisket + Biscuits & Gravy* . Country "Fried" Steak n’ Eggs * . Fresh baked biscuits, tender Pecan Penny’s brisket in a Southern inspired country fried 6oz strip steak. Pan seared peppered gravy, two eggs any style, with red quinoa & topped with brisket gravy, served with two eggs sunny cheese and spinach hash browns side up, over red quinoa cheese and spinach hash Thit Kho Thom Hash* . Deep Fried PB&J . * * Pork belly, pineapple, and maple sweet potatoes topped Fried French Toast sandwich with crunchy peanut butter with a sunny egg and jelly, served with a side of jelly sauce and praline banana slices Woodbury Quiche . Ohio Eggs baked to perfection with a combination of local ingredients, served with fresh fruit BREAKFAST SIDES Ohio Eggs* . Red quinoa, cheese & spinach hash browns . Bacon . Cheesy Grits . Toast Wheat, Rye, Texas, Sourdough . Mixed Berries . Biscuits & Gravy . Biscuits . Starters Woodbury Nachos . PB&J Fried Wings . * Sidewinder fries, pickles, fried chicken, bacon, white Crispy fried and tossed in peanut butter and drizzled with cheddar cheese, chive ranch and balsamic gastrique jelly sauce, crushed peanuts and praline banana slices Steamed Edamame. Crab Rangoon Dip .
    [Show full text]
  • Functions & Events
    FUNCTIONS & EVENTS 2021 Index BREAKFAST 3 Plated Breakfast LUNCH AND DINNER 4 - 5 Set Menu Selector CANAPÉ AND SAVOURY SNACKS 6 Canapé Selection 7 Bowl Food Selector 8 Snacks DAY CONFERENCE PACKAGES 9 Conference Packages 10 Conference Set Menu Selector SPECIALITY MENUS 11 Afternoon Tea 12 Gourmet Wraps and Sandwiches 13 Sushi Making Master Class BEVERAGE PACKAGES 14 Beverage Packages FUNCTIONS & EVENTS 2021 INDEX BREAKFAST LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES SPECIALITY MENUS Plated Breakfast BEVERAGE PACKAGES PLATED BREAK FASTS RISE AND SHINE HEALTHY EASY GOING SOUTH AFRICAN BREAKFAST BREAKFAST BREAKFAST R395 PER PERSON R450 PER PERSON R655 PER PERSON Goliath tomato gazpacho with basil and Breakfast trifle of fat-free plain yoghurt, granola, Cape seed loaf, tomato, prosciutto ham, garlic croutons berry coulis and honey buffalo mozzarella and basil Fat-free plain yoghurt with house-roasted Creamy scrambled egg with chives, chicken Rolled pancakes with maple syrup, icing granola, strawberries and toasted oats sausage, grilled tomato, sautéed mushrooms sugar, mascarpone and seasonal berries and hash browns Smoked Scottish salmon, pak choi, Charcuterie and South African cheese rye bread, poached egg, radish, lemon Toast and preserves, Danish, pastry selection, selection with watermelon preserve - Spanish and herb cream cheese assorted fruit juices, filter coffee and tea chorizo, Parma ham, biltong, camembert, blue rock, brie and boerenkaas Warm whole-wheat waffle topped with fresh fruit, cape honey and crème fraîche
    [Show full text]
  • Visit Burgerweek.Co
    These participating restaurants offer unique specialty burgers $6 Burgers Feed Nova Scotia Burgers and will donate a portion of each burger sale to Feed Nova Scotia. VISIT BURGERWEEK.CO Athens Restaurant Le Bistro By Liz 2 Doors Down The Beaver Bank Station Byblos Lebanese Cuisine East of Grafton Tavern G-Street Pizza HopYard Beer Bar La Piazza Ristorante Niche Lounge Pilot’s Pub Rudy’s Catering Steak and Stein Upstreet BBQ THE CLASSIC $6 CRISPY HADDOCK BURGER $6 THE “STEAK FRITES” BISTRO THE STATION BURGER $11 YALLA HABIBI BURGER $8.99 OG BURGER $13 MEDITERRANEAN BURGER $13 HOP MAMA $15 MESSY G BURGER $18 PORK BELLY BANH MI JALAPEÑO POPPER BURGER $9 FREAKIN' FALAFEL BURGER $6 Family Restaurants Brewhouse Beef patty, crisp bacon, cheese, onions, Fresh panko-crusted local haddock on BURGER $19 Hand-pressed AAA Angus beef, secret Our all-local burger starts with ground Ground chuck patty, cheddar, lettuce, 6-oz kefta burger, sauteed Spanish onions, Two beef patties with a BBQ glaze, bulgogi Grass-fed local ground beef, topped BURGER $11 6oz fresh AAA ground beef patty topped Crispy falafel patty, topped with lettuce, HOLY SMOKE’S STEIN JALAPEÑO BRISKET BURGER $16 shredded pickles, mustard and ketchup. a brioche bun, topped with cheddar, House ground beef patty, steak sauce, sauce, cheese, bacon, lettuce, tomato, Angus grass-fed beef, topped with smoked tomato, red onion, dill pickle with ketchup, feta cheese, tomato and arugula on a bacon, HopYard mayo, cider mustard and with Swiss, smoked cheddar cheese, Slow-roasted miso-butter pork belly with with jalapeño cream cheese, crispy deep tomatoes, peppers and pickles.
    [Show full text]
  • $10.95 $9.95 $9.95 $15.95 $17.95 $8.95 $14.95 $5.95 $5.95 $5.95 Soups $6.95 $5.95 $2.95 $3.95 $3.95 $5.95 $2.95 $2.95 $5.95 $5.9
    BOWL OF CHILI $9.95 BUFFALO WINGS BOWL OF CHILI $9.95 BUFFALOOur Famous Dougies WINGS Buffalo Wings Our Famous Dougies Buffalo Wings HOT DOG $3.50 12 PIECES $8.95 HOT DOG $3.50 12 PIECES $8.95 24 PIECES $14.95 CHILI DOG $4.50 24 PIECES $14.95 CHILI DOG $4.50 GRILLED SPICY WINGS GRILLED SPICY WINGS PASTRAMI DOG $7.95 12 PIECES PASTRAMIA Hush Puppy StuffedDOG with $7.95 $9.95 12 PIECES $9.95 Pastrami,A Hush Puppy Sautéed Stuffed Onions with and 24 PIECES Pastrami, Sautéed Onions and $15.95 24 PIECES $15.95 FIRE SLAMMERS GRILLED VEGETABLE $7.95 FIRE SLAMMERS PLATTERGRILLED VEGETABLE $7.95 SMALL $9.95 PLATTERSweet Potato, Eggplant, Zucchini, SMALL $9.95 Sweet Potato, Eggplant, Zucchini, LARGE $17.95 LARGE $17.95 $19.95 PULLED BEEF EGG ROLL $8.95 JUNIOR COMBO $19.95 PULLED BEEF EGG ROLL $8.95 PLATTERJUNIOR COMBO PLATTERFire Slammers, Buffalo Wings, PASTRAMI EGG ROLL $6.95 andFire aSlammers, Unbelievable Buffalo Onion Wings, PASTRAMI EGG ROLL $6.95 and a Unbelievable Onion MINI JUNIOR COMBO $10.95 JALAPEÑO SLAMMERS $9.95 MINI JUNIOR COMBO $10.95 JALAPEÑOServed with Jalapeño SLAMMERS Mayonnaise $9.95 Mini version of our Junior Combo Served with Jalapeño Mayonnaise PlatterMini version of our Junior Combo Platter AVOCADO SPRING ROLLS $7.95 AVOCADO SPRING ROLLS $7.95 PRETZEL CRUSTED $9.95 CHICKENPRETZEL CRUSTED $9.95 SIDES CHICKEN SIDES MASHED POTATOES $5.95 HAWAIIAN STICKS $11.95 $5.95 HAWAIIANSkewers of Meat STICKS cooked in our $11.95 ServedMASHED with GravyPOTATOES Served with Gravy deliciousSkewers ofPolynesian Meat cooked Marinade in our
    [Show full text]
  • Dining &Curbside Menu 763-576-2964 Hand Crafted
    DINING &CURBSIDE MENU 763-576-2964 GF Basket of Fries- 7 Hand-Cut Fries, Boneless Wing Basket 12 **Seasoned Sour Cream upon request** Served with House-Made BBQ Sauce or Buffalo Sauce & Hand Cut Fries Add Tots for 2 GF Basket of Tots- 8 Seasoned Tater Tots ** Seasoned Sour Cream upon request** Cheese Curds with Marinara 9.5 Walleye Fingers- 15.5 Flour dusted, seasoned Buffalo Chicken Flatbread 12 and served with House-Made Tarter Sauce Seared Chicken, Buffalo Sauce,House Bleu Cheese, Celery, Mozzarella GF Jumbo Wings- 13 Jumbo bone in Wings BBQ, Tavern Sauce, Buffalo, Raspberry Steakhouse Flatbread 12 Habanero, Asian Zing, Sriracha Dry Rub - Marinated Steak, Grilled Onions, Peppers, House Quesadillas 11.5 Alfredo, Mozzarella Flour Tortilla, Chicken, Peppers, Onions, Cheese, Onion Rings 10 Sour Cream and Salsa Beer Battered Onion Rings - Nachos Grande 12 * Season Sour Cream upon request** Beef, Cheese, Lettuce, Onion, Black Olives, Jalapenos, Queso Sauce,Sour Cream and Salsa Shrimp Basket with Fries 13 ***Cocktail Sauce or House Tarter Sauce upon Prime Tavern Tips 15.5 Prime Grade Bistro request*** Steak over Fried Onion Straws and served with House made Creamy Horseradish HAND CRAFTED PIZZAS, SOUP, SALAD, DESSERTS Cheese-14 inch Pizza 14 House Side Salad 5 Iceberg, shredded Carrots, Cheddar Cheese, Pepperoni Pizza 16 Red Onion, Croutons and choice of Italian Sausage Pizza 17 House Ranch, Bleu Cheese, French, Balsamic Vinaigrette, Strawberry Vinaigrette Italian Sausage & Pepperoni 18 Loft Side Salad 7.5 Iceberg, Cauliflower, Bacon, House
    [Show full text]
  • Portland Food Trucks 4Th & Hall Portland State University Campus
    Portland Food Trucks 4th & Hall Portland State University Campus • Lily Oriental Food and Bubble Tea -An Asian food cart serving up lunchtime nosh along with bubble tea. • Salvadoran Pupusas and Tamales - Pupusas from El Salvador! This cart is straightforward – serving, you guessed it, pupusas El Salvador style as well as tamales. Besides a few canned drinks, that’s it. And that’s all they need to do. • Phat Cart- The food cart pod at PSU continues to evolve. You can get amazing vegan BBQ and an assortment of Thai and Mexican and now, pulled pork sandwiches and bento boxes from Phat Cart. Phat Cart offers up a menu of sandwiches and bento boxes featuring slow cooked or stewed pork, chicken, beef or a vegetarian dish with pan fried tofu. • New Taste of India- Serving up traditional Indian food with large daily special that are enough to feed two people. • Chilango- At Chilango, you can get soft tacos and burritos, vegetarian fare and other traditional Mexican food. The Chilango bowl, your choice of meat served with beans, rice, pico de gallo, guacamole, cotija cheese and handmade masa tortillas. 4th & College Portland State University Campus • Tandoor’s Saffron Indian Kitchen- Saffron specializes in the standard daily vegetarian or non- vegetarian plate: Rice, a couple of daily curries, maybe a side of fried Pakora vegetables or a piece of Naan bread. Decent, cheap, quick, filling, easy. • Nong’s Khao Man Gai- Portland has some amazing food carts and Nong’s Khao Man Gai is one of them. Nong Poonsukwattana opened her first cart in 2009 and quickly became the go to cart for something new – Thai street food.
    [Show full text]