Chownow Red 88 Menu 02.18.2021

Total Page:16

File Type:pdf, Size:1020Kb

Chownow Red 88 Menu 02.18.2021 Vegan or Veggie Option Appetizers Red 88 Favorites GF Gluten Free Option Drunken Pig Fries $ 8 . 7 5 Stout marinated slow-roasted pulled pork and crispy bacon bits on top of a bed of fries. Topped with zesty spicy ranch, homemade jalapeno salsa, sour cream and cheese. Substitute Criss Cut for $1. Asian Style Fries $ 7 . 7 5 A bed of fries coated with our creamy spicy ranch and regular ranch dressings, sriracha, green onions, Thai chilies and crispy bacon bits. Substitute Criss Cut for $1. Chicken Strips & Fries $ 9 . 2 5 Served with our fusion spicy ranch & regular ranch. Substitute Criss Cut for $1. Add BBQ sauce for .50 cents. Add Chicken Strips $1.50 each. Crab Wontons $ 6 . 5 0 Crispy wontons stuffed with cream cheese and crab meat. Served with sweet plum dipping sauce. Chicken Pot Stickers $ 6 . 5 0 Fried chicken pot stickers served with chili soy sauce. Drunchie Platter $ 2 1 . 5 0 A full order of chicken strips & fries, crab wontons, & chicken potstickers. It's a party! Bone In Chicken Wings Choose your flavor: Comes with ranch $ 7 . 7 5 Thai Style Wings, tossed in a sweet Thai sauce. Salt & Pepper Wings, tossed with Thai chilies and garlic. Sweet Habanero Wings, tossed in a spicy Thai sauce. Cris py Tofu $ 6 . 7 5 P l e a s e i n f o r m Your choice of: y o u r s e r v e r o f Original crispy fried tofu, served with sweet chili sauce. a n y f o o d a l l e r g i e s Salt & Pepper tofu, served with sweet chili sauce. w h e n o r d e r i n g . A l l s u b s t i t u t i o n s Vegetable Spring Rolls $ 6 . 7 5 o r a l t e r a t i o n s w i l l Crispy fried rolls, served with sweet chili sauce. i n c u r e x t r a c h a r g e s . F o r c o n v e n i e n c e p a r t i e s o f s i x o r m o r e w i l l h a v e a n 1 8 % g r a t u i t y a d d e d t o t h e i r b i l l . M a x t h r e e f o r m s o f p a y m e n t p e r p a r t y . Wok-Seared Noodles All Wok-Seared Noodles are garnished with Roasted Garlic, Black Pepper, Green Onions and Cilantro GF Chow Mein $ 9 . 7 5 Chow mein noodles stir fried with seasonal vegetables in a savory soy sauce. Your choice of Chicken or Veggies. BBQ Pork for $1 more, Shrimp, Crispy Fishless or Grilled Chickenless for $2 more. Spicy Silver or Udon Noodle $ 9 . 7 5 Stir fried noodles with seasonal vegetables in our spicy chili sauce topped with fresh bean sprouts. Your choice of Chicken, fresh or fried tofu. Shrimp, Crispy Fishless or Grilled Chickenless for $2 more. Hot and Sour Chicken Noodle $ 9 . 7 5 Chicken and thin rice noodles, stir fried in our sour, tangy and spicy sauce with fresh bean sprouts and topped with ground peanuts. Shrimp for $2 more. Spicy Ham Macaroni and Cheese $ 1 0 . 5 0 Freshly melted sharp cheddar and jack cheeses, mixed with diced ham, rigatoni noodles, Thai chilies and fresh cut jalapenos. Add Bacon Bits for $3 Add Broccoli for $1. Crispy Fishless or Grilled Chickenless for $2 more. Spicy Ramen BBQ Pork $ 1 0 . 5 0 Ramen noodles stir fried with savory BBQ pork in a spicy sauce, all laid over a bed of fresh bean sprouts and bok choy. Your choice of Stir Fried or Soup. Soup option comes with chicken broth for an additional $1. Add an Egg for $1.50. Crispy Fishless or Grilled Chickenless for $2 more. Roasted Duck Noodle $ 1 3 . 0 0 Egg Noodles tossed with seasonal greens and sliced duck breast in a sweet and salty sauce, all laid over a bed of fresh bean sprouts. Add shrimp $4 Add Asian sausage, Thai sausage, bacon bits, BBQ pork or sliced beef $3 Add chicken, seasonal veggies, fresh tofu or fried tofu $2 Add fried egg $1.50 Noodle Soups All noodle soups are garnished with Roasted Garlic, Black Pepper, Green Onions and Cilantro Ka - Ree Soup GF $ 1 0 . 5 0 Seasonal veggies and udon noodles in a mild curry broth. Choose between Fresh Tofu in a vegan curry broth, Chicken in a curry broth or Shrimp for $2. Crispy Fishless or Grilled Chickenless for $2 more. Veggie Soup $ 1 0 . 0 0 Silver noodles, steamed tofu and a large helping of seasonal vegetables boiled in a vegan broth. Crispy Fishless or Grilled Chickenless for $2 more. Spicy Ramen BBQ Pork Soup $ 1 1 . 5 0 Ramen noodles with savory BBQ pork in a spicy sauce, all laid over a bed of fresh bean sprouts and bok choy. Comes with chicken broth Add an Egg for $1.50. Hot & Sour Beef Soup $ 1 1 . 0 0 Tender sliced beef boiled with seasonal greens in a spicy lime broth, all poured onto a bed of thin rice noodles, bean sprouts and topped with peanuts. Chicken Soup GF $ 1 0 . 0 0 Sliced chicken boiled in a soothing chicken broth, poured onto a bed of thin rice noodles and bean sprouts. Shrimp Wonton Soup $ 1 2 . 2 5 Six homemade shrimp wontons boiled with egg noodles in a chicken broth, poured over a bed of bean sprouts. Add BBQ Pork for $3. Thai Boat Noodle Soup $ 1 1 . 0 0 Tender sliced beef boiled with seasonal greens in a Thai style broth, all poured on top of a bed of thin rice noodles and bean sprouts. Add shrimp $4 Add Asian sausage, Thai sausage, or BBQ pork or sliced beef $3 Add chicken, seasonal veggies, fresh tofu or fried tofu $2 Add egg $1.50 Rice Dishes All rice dishes are garnished with Roasted Garlic, Black Pepper, Green Onions and Cilantro GF Red 88 Fried Rice $ 1 1 . 7 5 White rice stir fried with a scrambled egg and your choice of meat, all topped off with an over-medium fried egg, served with a side of our house red sauce. Make with Brown Rice for $2 more. Your choice of the following: Asian sausage, Thai sausage, Bacon Bits, BBQ Pork, Ham, Sliced Beef $1 more, Chicken, Fresh or Fried Tofu or Seasonal Vegetables. Crispy Chicken for $2 more Shrimp for $2 more, lamb for $5 more. Crispy Fishless $2 more, Grilled Chickenless $2 more. Duck Fried Rice $ 1 3 . 0 0 Shredded duck stir fried with white rice and seasonal vegetables. Topped off with a over-medium fried egg and a side of our house red sauce. Make with Brown Rice for $2 more. Crispy Fishless or Grilled Chickenless for $2 more. Curry Fried Rice GF $ 1 1 . 7 5 White rice stir fried with a scrambled egg in an aromatic Thai yellow curry sauce topped off with an over-medium egg and a fresh lime wedge. Choose between fresh or fried Tofu, Chicken or Shredded Duck for $2, or shrimp for $2. Make with Brown Rice for $2 more. Crispy Fishless or Grilled Chickenless for $2 more. Spicy Lamb Yang $ 1 5 . 0 0 Sliced lamb marinated in Thai herbs and served with steamed vegetables and a side of white rice. Spicy Crispy Eggplant $ 1 0 . 7 5 Lightly battered crispy eggplant stir fried with seasonal vegetables in a spicy Thai sauce, served with a side of steamed white rice. Your choice of Chicken, fresh or fried Tofu, or Shrimp for $2. Crispy Fishless or Grilled Chickenless for $2 more. Flaming Broccoli GF $ 1 0 . 7 5 Sides Sautéed with broccoli, bean sprouts and seasonal veggies in a spicy Peanut Sauce $2.00 oyster sauce with fresh garlic, Thai chilies and jalapenos, served with a White Rice $2.00 side of steamed white rice. Your choice of Sliced Beef or Shrimp for $2 Garlic Rice $2.65 more. Crispy Fishless & Grilled Chickenless $2 more. Brown Rice $2.75 Chicken Katsu $ 1 0 . 5 0 Brown Garlic Rice $3.25 Crispy chicken with seasonal veggies, served with Katsu sauce Pork Baos $5.65 and rice. Dishes that come with White Rice, Upgrade to Brown Rice ($2), Substitute White Rice Garlic Rice ($1.75) or Brown Garlic Rice ($2.50) for Noodles $2.00 Add shrimp $4 Add Asian sausage, Thai sausage, bacon bits, BBQ pork or sliced beef $3 Add chicken, seasonal veggies, fresh tofu or fried tofu $2 Add fried egg $1.50 Drinks & Desserts Specialty Cocktails The F.M.L $ 9 . 7 5 Vodka, Gin, Tequila, Triple Sec, and fresh juices. Topped off with 151 Rum. Our signature cocktail! Red Rocket $ 9 . 5 0 A delicious blend of blueberry, raspberry and citrus vodkas. Topped with cherry sprite. Deliciously fruity! Rocket Pop $ 9 . 7 5 Passionfruit rum, strawberry rum, peach schnapps, blue curacao, grenadine, sweet & sour, and sprite. Your favorite childhood popsicle. Hard Thai Tea $ 9 . 5 0 Our sweet, home-brewed Thai tea mixed with Jack Daniels and Irish Cream float. A delicious dessert cocktail. Kiss My Blossom $ 8 . 0 0 A blast of blackberry, mandarin vodka and refreshing lemon juice for a berry orange tang! Pacific Rim $ 8 .
Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Shanghai, China Overview Introduction
    Shanghai, China Overview Introduction The name Shanghai still conjures images of romance, mystery and adventure, but for decades it was an austere backwater. After the success of Mao Zedong's communist revolution in 1949, the authorities clamped down hard on Shanghai, castigating China's second city for its prewar status as a playground of gangsters and colonial adventurers. And so it was. In its heyday, the 1920s and '30s, cosmopolitan Shanghai was a dynamic melting pot for people, ideas and money from all over the planet. Business boomed, fortunes were made, and everything seemed possible. It was a time of breakneck industrial progress, swaggering confidence and smoky jazz venues. Thanks to economic reforms implemented in the 1980s by Deng Xiaoping, Shanghai's commercial potential has reemerged and is flourishing again. Stand today on the historic Bund and look across the Huangpu River. The soaring 1,614-ft/492-m Shanghai World Financial Center tower looms over the ambitious skyline of the Pudong financial district. Alongside it are other key landmarks: the glittering, 88- story Jinmao Building; the rocket-shaped Oriental Pearl TV Tower; and the Shanghai Stock Exchange. The 128-story Shanghai Tower is the tallest building in China (and, after the Burj Khalifa in Dubai, the second-tallest in the world). Glass-and-steel skyscrapers reach for the clouds, Mercedes sedans cruise the neon-lit streets, luxury- brand boutiques stock all the stylish trappings available in New York, and the restaurant, bar and clubbing scene pulsates with an energy all its own. Perhaps more than any other city in Asia, Shanghai has the confidence and sheer determination to forge a glittering future as one of the world's most important commercial centers.
    [Show full text]
  • A S I a N B I S T
    3 7 A S I A N B I S T R O 19 21 25 KINILAW TASTE OF THE ORIENT KALDERETA PORK KATSU BABY BACK RIBS Refreshing local ceviche dish An Asian fusion of crispy greens, Slow-cooked, tender beef in Japanese-fried pork cutlets IN PLUM SAUCE of raw tuna loin, marinated in mandarin orange, pomelo, topped tomato sauce with buttered smothered in panko with tonkatsu Marinated pork ribs in special calamansi and coconut milk with grilled chicken tossed in carrots, potato, bell peppers sauce, topped with Bonito flakes, plum sauce then grilled to its with cucumber, tomatoes orange-sesame dressing and peas topped with grated served with Japanese-mayo best for that fall-off-the-bone and red onions 16 cheese. Served with steamed rice and steamed rice finish 14 1 5 9 SWEET AND 23 27 KING PRAWNS NGOHIONG ROLL TINOLANG BOHOL SEAFOOD SOUR TANIGUE HOUSE KEBABS BICOL EXPRESS WITH CHILI-MANGO SALSA Marinated pork slathered in TANIGUE BOUILLABAISSE Breaded tanigue (mackerel) Grilled, tender cuts of spiced Slow-cooked pork tenders Local king prawns, crispy five spice, wrapped with bean Cuts of tanigue (mackerel) Sautéed squid, shrimp and crab fillet fried and topped with beef and chicken, skewered with stewed in fresh coconut milk, wonton cups topped with curd sheets, deep-fried to crispy fillet simmered in ginger & in peanut butter and topped with sweet and sour sauce, carrots, buttered vegetables and stock fish with chili labuyo for herbed spices and filled perfection and served with lemongrass, with green vegetable garden, with Chef’s pineapples, green capsicum, steamed rice on the side that signature spicy delivery.
    [Show full text]
  • BALINESE AUTHENTIC.Cdr
    Food SNACK CORNER WESTERN FOOD ………………………………………………… ………………………………………………… CHICKEN QUESADILLAS 35 CHICKEN CORDON BLEU 55 Pan grilled flour tortilla filled with, tomato, onion, Deep fried crispy breaded of chicken breast filled paprika, grill spicy chicken breast, with smoked pork ham and mozzarella cheese, jalapeno chili and mozzarella cheese. served with fries, green salad and barbecue sauce CHICKEN DIM SUM 35 CRISPY CHICKEN MUSHROOM 50 6 pcs fried / steam chicken dumpling, rice noodle Deep fried breaded of crispy chicken breast and sweet chili sauce topped with melted mozzarella cheese, fries, green salad and mushroom sauce POTATO BOLOGNAISE 30 Fried straight cut potato baked in the oven topped CHICKEN PARMIGIANA 50 with bolognaise sauce Deep fried breaded of chicken breast topped with and melted mozzarella cheese tomato sauce, smoked pork ham and mozzarella cheese served with fries and green salad CUMI GORENG TEPUNG 27 DORI STEAK 50 Fried breaded of calamari ring on bed green Grill dory fish fillet served with fries, sautéed mix lettuce and tartare sauce vegetable and lemon butter sauce BUFFALO CHICKEN WING 27 CHEESE GRILL BEEF SAUSAGE 50 Grill chicken wing with green salad and sweet chili Grill beef hot dog sausage stuffed with melted sauce mozzarella cheese, fries and onion gravy sauce LUMPIA VEGETARIAN 25 FISH AND CHIPS 45 5 pcs mini vegetable spring roll, green lettuce, Fried coated dory fish fillet served with green sweet & sour sauce garden salad, fries and tartare sauce FRENCH FRIES 20 Served with chili sauce and tomato ketchup
    [Show full text]
  • Read Book the Food of Taiwan Ebook Free Download
    THE FOOD OF TAIWAN PDF, EPUB, EBOOK Cathy Erway | 240 pages | 21 Apr 2015 | HOUGHTON MIFFLIN | 9780544303010 | English | Boston, United States The Food of Taiwan PDF Book Part travelogue and part cookbook, this book delves into the history of Taiwan and the author's own family history as well. French Food at Home. Categories: Side dish; Taiwanese; Vegan; Vegetarian Ingredients: light soy sauce; Chinese white rice wine; chayote shoots. Recently, deep-fried vegetarian rolls wrapped in tofu sheets have appeared in this section of the offering. Bowls of sweet or salty soy milk are classic Taiwanese breakfast fodder, accompanied by a feast of spongy, focaccia-like shao bing sesame sandwiches ; crispy dan bing egg crepes ; and long, golden- fried you tiao crullers. Your email address will not be published. Home 1 Books 2. The switch from real animals to noodles was made over a decade ago, we were told, to cut costs and reduce waste. For example, the San Bei Ji was so salty it was borderline inedible, while the Niu Rou Mian was far heavier on the soy sauce than any version I've had in Taiwan. Hardcover , pages. Little has changed over the years in terms of the nature of the ceremony and the kind of attire worn by the participants, but there have been some surprising innovations in terms of what foods are offered and how they are handled. Aside from one-off street stalls and full-blown restaurants, there are a few other unexpected spots for a great meal. I have to roll my eyes when she says that Taiwan is "diverse" even though it has a higher percentage of Han Chinese than mainland China does and is one of the most ethnically homogeneous states in the world.
    [Show full text]
  • Recipe Booklet
    Recipe Booklet FILIPINO RECIPES 1ST EDITION Cook healthy food fast. TABLE OF CONTENTS COOKING WITH PRESSURE ................................................. 4 INSTANT POT DUO FUNCTIONS COOKING TIME ......... 5 MAINS BEEF CALDERETA .................................................................. 6 BEEF PARES ............................................................................. 7 BULALO ...................................................................................... 8 CHICKEN BINAKOL .................................................................. 9 EMBUTIDO ................................................................................. 10 GOTO ........................................................................................... 11 KARE-KARE ................................................................................ 12 LA PAZ BATCHOY ................................................................... 13 LENGUA ESTOFADO .............................................................. 14 MONGGO .................................................................................... 15 PORK HUMBA ........................................................................... 16 PULLED PORK ADOBO .......................................................... 17 DESSERTS DALANDAN CAKE .................................................................... 18 LECHE FLAN ............................................................................. 20 PUTO ...........................................................................................
    [Show full text]
  • Drinks Cold Drinks Side Dish Hot Drinks
    WWW.JIMBARAN.COM.AU DDDrrrriiiiiinnnkkkssss Cooollllllddd DDDrrrriiiiiinnnkkkssss Hoootttttt DDDrrrriiiiiinnnkkkssss Soft Drink 3.60 Hot Tea 3.30 (Coke / Diet / Zero ) Indonesian Traditional Jasmine Tea ( Fanta / Lemonade) Chamomile Tea Peppermint Tea Mineral Water 3.60 Sparkling Water Hepburn 275ml 3.60 Coffee 4.00 Sparkling Water Hepburn 500ml 4.80 Cappuccino Ice tea 3.80 Long Black (Lemon Lime/Peach) Espresso Sparkling Blood Orange 3.60 Latte Sparkling Pink Grape Fruit 3.60 Flat White Sparkling Lemon 3.60 Indonesian Black Coffee Sparkling Orange Passion Fruit 3.60 Ginger Beer 4.50 Apple Cider 4.50 Lemon, Lime, Bitters 4.50 Ice Coffee 5.00 Corkage 2.00 Cakeage 3.00 Siiiiiidddeeee DDDiiiiiisssshhh SD1. Sambel Ulek 7.70 Fresh chili and shrimp paste sauce SD2. Emping / Melinjo / Belinjo 7.00 Bitter nuts / gnetum gnemon crackers SD3. Krupuk Udang (4 pcs) 7.70 Deep fried prawn crackers SD4. Krupuk Bawang 4.00 Deep fried garlic crackers SD5. Sambel Matah 7.70 Fresh chili, shrimp paste, shallot, tomato, sugar and lemon juice sauce SD6. Nasi Putih 3.00 Steamed rice per person WWW.JIMBARAN.COM.AU Spppeeeeccciiiiiiaaallllll Rempeyek 7.00 Deep fried crackers with peanut Pangsit Kuah (8 Pcs) 10.90 Clear soup with prawn and pork wonton Pangsit Goreng (8 Pcs) 10.90 Fried prawn and pork wonton Pangsit Cah 13.90 Stir fried prawn and pork wonton with vegetables Pork Knuckle Stew 17.90 Stew with carrot, celery and shallots served with fried onion Pepes Oncom 8.90 Soybean and spices wrapped in banana leaves, steamed and grilled Semur Sapi 16.90 Traditional
    [Show full text]
  • PANSIT PALABOK Rice Noodles with Shrimp Sauce
    20275_Filipino_p044-185_OTP.indd 50 7/20/18 12:41 PM ADOBONG MANOK AT BABOY Classic Adobo THE CLASSIC ADOBO most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store. Despite the simplicity of the ingredients, you’d be surprised at how different the dish can taste from cook to cook, based on shifts in cooking time or a predilection for sour or salty. Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit, or even preserves to round out the adobo’s sharp acidity and saltiness. Think of it like you do music: the notes are familiar, but the arrangement is what makes it unique. This is a “dry” adobo, which is less saucy. Try this method at least once, then adjust the proportions to your own preferences. Serve it with rice and crunchy cucumber relish. SERVES 4 TO 6 1 cup (240 ml) white sugarcane 2 bone-in, skin-on chicken thighs Notes: This recipe vinegar (see Key Ingredients, requires long 2 bone-in, skin-on chicken legs page 42) marinating, preferably overnight. 1 pound (455 g) fresh pork belly, 1 cup (240 ml) soy sauce cut into 1-inch (2.5 cm) cubes You could make this dish without the pork 10 garlic cloves, minced 2 tablespoons vegetable oil belly; just double the 2 teaspoons whole black amount of chicken 4 to 6 cups (800 g to 1.2 kg) pieces.
    [Show full text]
  • 15 Oyster, Pickled Chili and Ginger Mignonette Beau Soleil, New
    OPENING MENU WINTER 2016 SNACKS SMALL PLATES Oyster, Pickled Chili and Ginger Mignonette 3.5 Spicy Smashed Cucumbers 11 Beau Soleil, New Brunswick Black Fungi, Ginger Vinaigrette 11 Singaporean Curried Chicken Spring Roll 5 Crispy Eggplant, Sichuan and Peanut Caramel 18 Steak Tartare, Fish Fragrant Dressing, Sichuan, Rice Crackers 5 Big Eye Tuna, Strange Flavor Dressing, Chili Oil, Peanuts 24 Tuxedo Charcuterie Board Honey Glazed Pork, Soy Stock Beef 28 Shin, Spiced Duck Liver Paté, Pickled Radish and Youtiao Tuxedo Dumpling Spicy Pork Filling, Lao Gan Ma Vinaigrette, 16 Flying Fish Roe Vegan Dumpling Braised Shiitake, Flowering Garlic Stems, 15 Snow Pea Leaves, Jicama SEAFOOD & MEATS SALADS Black Bass Steamed with Ginger Dressed with Soy and Chili 38 Hong’s Delight 15 A Textural, Vegetarian Salad Steamed Supreme Mushroom Custard 28 with Handpicked Jonah Crab Grilled Calamari, Watercress, Shiitake, Soy Beans, 19 Ginger and Red Vinegar Dressing Honey Glazed Char Siu 28 Roasted Duck, Chinese Celery, Basil, 24 Sweet and Sour Pork Cheek 26 Lychees and Chinkiang Dressing Steamed White Cut Chicken, Ginger and Scallion Relish, 29 Husband and Wife Traditional Salad of Jellyfish 21 Master Stock and Pig’s Ear with Sichuan Dressing Whole Crispy Skin Squab with Spice Salt and Black Vinegar 32 14 oz Bone in Sirloin Steak with Jiangsu Sauce 58 RICE & NOODLES SIDES House Made Egg Noodles, Konbu Butter, XO Sauce, 25 Wok Tossed Cultivated Mushrooms, Chili, 15 Pork Floss Garlic and Soy Paste Liang Mein, Chilled Noodle, Fried Shallots, 19 Stir Fried Broccoli,
    [Show full text]
  • APPETIZERS Tuna Carpaccio with Italian Herbs Dressing Parmesan
    APPETIZERS Tuna Carpaccio with Italian Herbs Dressing Parmesan crackers / garlic chips / curly leaves 78 Minute-marinated Sea Scallop on Frozen Stone Cucumber spaghetti / candied tomato / citrus dressing 150 Duo of Parma ham & Italian Coppa Traditional board / farmer bread / grissini / condiments 160 At Herbs & Stones we are proud to promote local produce and cook with fresh ingredients. We are inspired by healthy & tasty food. Hand-cut Beef Tartare “Let food be thy medicine and medicine Diced beef / onions / capers / tarragon / crispy baguette 95 be thy food.” - Hippocrates ‘Sea & Earth’ – Shiny stuffed stones Stir-fried potato in seaweed crust / filled with tuna tartar and Balinese chicken ‘Betutu’ / salmon eggs 80 SALADS SOUPS Revisited Yakizime ‘Niçoise’ Chilled Cucumber Soup Black sesame tuna / potato / greens / candied tomato 90 Salmon tartare / daikon 65 Classic Greek Salad Mushroom Cappuccino Feta / tomato / cucumber / tomato / onion / olives 85 Roasted enoki / cream / chives / cocoa 68 Chicken Caesar Salad ‘Break-the-crust’ Buntut Romaine / chicken / parmesan / garlic / bacon / anchovies 78 Indonesian oxtail soup 78 Italian Burrata on Avocado Carpaccio Roasted Pumpkin Velouté Fresh Burrata cheese / tomato tartare / balsamic 98 Herbal wedges / crispy tempura 75 ENTRÉES ‘Garden Eden’ – Prawn Ballotine on Lobster Bisque Steamed prawn mousse with green melting heart / lobster bisque / star anise / angel hair 90 Black Ink Pasta Linguini / yellow capsicum coulis / roasted prawn skewer 95 Creamy Mushroom Risotto Pilaf rice / forest
    [Show full text]
  • B R E a K F a S T M E
    B REAKFAST MENU PhP 490.00 Begin with your choice of chilled juices, coffee, hot chocolate, or tea, make your own salad and bread, seasonal fruits display, followed by your choice of plated breakfast. ACEA EGGS BENEDICT Toasted bread, ham, poached egg, hollandaise sauce SUBIC BEEF TAPA Marinated beef served with two eggs, garlic rice, atchara, sliced tomato and cucumber AMERICAN Two egg any style, grilled tomato, bacon, sausage, roasted potato, choice of white or wheat toast with butter, jam or marmalade 3 EGG OMELET Choice of savory items: bacon, mushroom, onion, tomato, bell pepper and cheddar cheese, served with grilled tomatoes, bacon and sausage, BACON AND EGGS choice of white or wheat toast Crispy bacon with two sunny side up eggs, choice of toasted white or wheat toast, butter, jam or marmalade FRENCH TOAST DAING NA BANGUS Pan-toasted bread dipped in cinnamon syrup, served with tropical compote Crispy fried marinated boneless milkfish with scrambled eggs, sliced tomato, salted egg, and garlic rice PORK TOCINO Pan-fried flavored tender pork served with two sunny side up eggs, PANCAKE atchara, sliced tomato and cucumber Buttermilk pancake with maple syrup, served with tropical compote CHICKEN TOCINO Pan-fried flavored chicken tenders with two sunny side up eggs, atchara, EGG WHITE FRITTATA sliced tomato and cucumber Baked egg white with mushroom, bell pepper, white onion and herbs, served with a choice of toasted white or wheat bread Prices are exclusive of 8% Service Charge A PPETIZER S OUP BEEF SALPICAO SINIGANG NA HIPON PhP 370.00
    [Show full text]
  • Chinese-New-Year-Cookbook-2016E
    Copyright 2016 YiReservation.com | 1 Chinese New Year Cookbook 2016 Edition by Yi Reservation | authentic Chinese kitchen and beyond A FREE e-cookbook © 2016 by Yi Reservation All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or oth- er electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and cer- Copyright 2016 YiReservation.com | 2 To My Grandfather for inspiring me to be a better cook and To Mrs. Yi Reservation for being always supportive This is a FREE cookbook so feel free to forward it to your family and friends. Actually, scratch that – please spread the love and forward this cook- book with ANYONE you think may benefit from this collection of authentic Chinese New Year recipes The more the merrier! As long as you keep the links, the names, and logos on each page intact . Copyright 2016 YiReservation.com | 3 Table of Contents Introduction 5 Honey Glazed Pork Jerky 8 Coconut Rice Cake 10 Five Spiced Beef 12 Vegetable Spring Rolls 14 Cantonese Taro Cake 16 White Boiled Shrimp 20 Crispy Roasted Pork Belly 22 Chinese Broccoli with Oyster Sauce 24 Steamed Pork Ribs with Rice Flour 26 Steamed Fish 28 Soft Poached Chicken (White Cut Chicken) 30 Steamed Pork Belly w. Preserved Vegetable 32 Dumplings (Jaozi) 36 Longevity Noodles 38 Eight Treasure Rice 42 Almond Tofu 44 Tang Yuan (Sticky Rice Ball) 46 About the Author 48 Copyright 2016 YiReservation.com | 4 Introduction Chinese New Year, a.k.a.
    [Show full text]