Appies Burgers Steaks

Total Page:16

File Type:pdf, Size:1020Kb

Appies Burgers Steaks Menu for Pick-Up APPIES BURGERS crackling sirloin bites 14.99 classic mikeburger 14.99 over a ½ lb of Mikes marinated sirloin, spiced the original – nothing but Mikes sauce and cheddar and fried. Served with chipotle ranch dip on our toasted garlic french loaf. Served with fries left and right wings 13.99 bacon mikeburger 16.99 choose from: intrepid-red wing sauce, bacon, cheddar, lettuce, tomato and onion on salt & pepper, or honey garlic our toasted garlic french loaf. Served with fries crispy panko shrimp 12.99 bacon mushroom mikeburger 17.99 two dozen golden panko shrimp with bacon, sautéed mushrooms, cheddar, lettuce, cocktail sauce tomato and onion on our toasted garlic french loaf. Served with fries asian chicken potstickers 11.99 on a bed of sesame ginger slaw, cucumber all canadian lodgeburger * 17.99 and sweet chili glaze topped with authentic back bacon, cheddar, lettuce, tomato, onion and Mikes sauce on our toasted potato 12 meatballs ballin’ 12.99 onion bun. Served with Lodge Chips lightly tossed in marinara sauce, served with garlic brushed crostini and intrepid-red bourbon bbq lodgeburger * 17.99 dipping sauce cheddar, bourbon BBQ sauce with fresh lettuce, crispy onion rings and tomato on our toasted caesar salad 10.99 potato onion bun. Served with Lodge Chips fresh romaine lettuce, tangy caesar dressing, croutons and parmesan skookumchuck chicken burger 17.99 fire-grilled chicken breast, asiago cheese, lodge chips 8.99 bacon and sautéed mushrooms on a potato onion crispy, lightly seasoned kettle chips. bun with herbed aioli, lettuce, tomato and fries Served with poblano chili lime Mikes sauce * available with Lightlife patty STEAKS sirloin 6 oz 24.59 8 oz 27.59 6 oz filet mignon 34.99 Canada AAA sirloin crowned with garlic herb Canada AAA filet mignon crowned with garlic butter and served with garlic mashed potatoes herb butter and topped with bacon peppercorn and fresh vegetables sauce. Served with garlic mashed potatoes and fresh vegetables 12 oz ribeye 38.99 Canada AAA rib eye crowned with garlic herb butter and served with garlic mashed potatoes and fresh vegetables Menu for Pick-Up MAINS classic fish and chips 17.99 kickass chicken salad 17.99 crispy battered cod fillets served with fries, fresh greens and cabbage, edamame, corn, tangy coleslaw and tartar sauce honey roasted pecans, mango citrus dressing, feta, tomato, red onion, crispy tortilla strips peppercorn sirloin pasta 19.99 and grilled cajun chicken breast sliced sirloin, creamy peppercorn sauce, mushrooms, roasted red peppers, green onions chinatown stir fry 19.99 and asiago cheese with triple elbow noodles chicken and fresh veggies sautéed in ginger, honey, garlic and soy. Served over asian noodles chicken caesar salad 16.99 fresh romaine lettuce, chicken breast, tangy bugaboo ribs 26.99 caesar dressing, croutons and parmesan a full rack of baby back ribs glazed in bourbon BBQ sauce served with tangy coleslaw, fries white cheddar mac n’ cheese 14.99 and garlic toast triple elbow noodles in our house made cheddar and monteray jack cheese sauce prairie perogy platter 17.99 add sliced smoky bacon 3.00 four tender cheese perogies, andouille garlic sausage and caraway sauerkraut. Served with chicken tenders & fries 15.99 sour cream and mustard gravy crispy chicken breast strips and fries. Served with plum sauce DESSERTS warm sticky toffee pudding 9.69 KIDS’ MEALS two sinfully rich and divinely decadent mountains 6.99 of lightly spiced sponge cake, smothered in warm tomato pasta golden toffee and sweet cream sauce spiral noodles in fresh tomato sauce. Served with garlic toast new york style cheesecake 8.79 7.99 graham cracker crust, strawberry puree and chicken tenders & fries whipped cream with a mint sprig garnish crispy chicken breast strips and fries. Served with plum sauce rocky mountain madness 9.49 6.99 turtle and chocolate cheesecake with caramel mac & cheese in a chocolate cake shell with almonds, Kraft Dinner Mac and Cheese. shaved chocolate, chocolate hazelnut Served with garlic toast sauce and whipped cream .
Recommended publications
  • Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof
    Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof. Giovanni Dugo – University of Messina “Comprehensive two -dimensional chromatography in lipid analysis: an overview” 18.50-19.40 Plenary Prof. Daniele Piomelli – University of California, Irvine USA “A role for oleoylethanolamide (OEA) in the regulation of fat-induced satiety” 20.30 Welcome Cocktail Party Monday, June 4 Food Quality and Functional Foods 9.00-9.40 Plenary Prof. Rosangela Marchelli - University of Parma “Foods and Health Claims” 9.40-10.40 Oral Communications - Antonio Serna - AB SCIEX “The detection of allergens in food matrices by LC-MS/MS” - Gianni Galaverna – University of Parma “Masked mycotoxins in durum wheat: occurrence, significance and metabolic fate” - Alessandra Amoroso – University of Pavia “The influence of in vitro simulated digestion process on α-dicarbonyl compound citotoxycity” - Giorgia Sarais – University of Cagliari “Lipidomic approach to the analysis of goat and cow yogurts” 10.40-11.10 Coffee Break 11.10-13.00 Oral Communications - Stefania Corti – Velp Scientifica “Application of the Oxitest® method to evaluate the Oxidation stability of vegetable oils at different working temperatures under accelerated conditions” - Eleonora Mazzucco – University of Piemonte Orientale “Authentication and traceability study on truffles from Piedmont” - Laura Siracusa – CNR Catania “Flavonol content and agronomical traits as a tool for the characterization of "Cipolla di Giarratana", a traditional onion landrace cultivated in Sicily”
    [Show full text]
  • • Boards • • Start • • Soups & Salads • • Between Bread
    • BOARDS • • BETWEEN BREAD • CHEESE THE WALDORF afinee bleu, aged gruyere, 4 year cheddar, chicken salad, celery, candied walnuts, dark cherries, spanish almonds, honeycomb 12 sliced grapes, mayonnaise, fresh tarragon, everything croissant, green apple, fries 15 CHARCUTERIE sopressata, prosciutto, truffle ham, chorizo, VANTAGE BURGER parmesan, smoked almonds 14 cajun spiced half-pound prime beef patty, bacon onion jam, afinee bleu jalapeño aioli, applewood smoked bacon, fries 17 MEDITERRANEAN roasted garlic hummus, kalamata olive tapenade, sundried THE GROUPER RUEBEN tomato pesto, warm pita, crostini, olive oil, garlic bulb 12 pastrami seasoned local black grouper, swiss cheese saurkraut, 1000 island dressing, grilled rye, fries 22 BIG BOARD a combination of our three boards 29 • START • PIMENTO CHEESE & PORK RINDS house spice, homemade southern cheese spread 12 • ENTRÉES • SHRIMP COCKTAIL ROASTED HALF CHICKEN lemongrass infused jumbo shrimp, bloody mary cocktail 14 Italian seasoned, garlic, sea salt, lemon thyme jus, charred carrots, roasted shallots, whipped potatoes 24 FRESH SHUCKED OYSTERS west coast & east coast, half shell raw, GROUPER PICCATA watermelon granita, mignonette 16 local grouper, lemon butter, caper panko crust, garlic, cream, white wine, rice pilaf, broccolini 32 SHELLFISH PLATTER oysters, shrimp cocktail, SHRIMP & GRITS chilled Maine lobster tail, accoutrements 34 spiced royal red shrimp, stone ground grits, NEW ORLEANS OYSTERS creole butter, andouille sausage, roasted corn, garlic, butter, parsley, parmesan crumble,
    [Show full text]
  • History, Benefits, Food List & Recipes
    History, Benefits, Food List & Recipes The Daniel fast brings healing breakthrough in the body, mind and spirit. “This is the fast that I have chosen…to loose the bonds of wickedness, to undo the heavy burdens, to let the oppressed go free, and that you break every yoke. Then your light shall break forth like the morning, Your healing shall spring forth.” – Isaiah 58:6 HISTORY What is a fast? Fasting is abstaining from something like food, drink or entertainment for a period of time. There are many types of fasts which include: -Standard Fast (water only) -Absolute Fast (No water or food) -Partial Fast (restrict certain food and drink categories) -Intermittent Fast (Only eat during small daily window, for example: 1pm-6pm) What is the Daniel Fast? The Daniel Fast is a biblically based partial fast referenced in the Bible, particularly in two sections of the Book of Daniel: “Please test your servants for ten days, and let them give us vegetables [pulses] to eat and water to drink.” Daniel 1:12 “In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10: 1-2 The Daniel Fast Story Daniel was among the best and the brightest of the Israelites of his time. In the book of Daniel in the Bible, the backdrop is set: King Nebuchadnezzar of Babylon had seized Jerusalem, the capital city of Judah, and had taken King Jehoiakam captive and overrun God’s temple.
    [Show full text]
  • Allium Species Poisoning in Dogs and Cats Ticle R
    The Journal of Venomous Animals and Toxins including Tropical Diseases ISSN 1678-9199 | 2011 | volume 17 | issue 1 | pages 4-11 Allium species poisoning in dogs and cats TICLE R A Salgado BS (1), Monteiro LN (2), Rocha NS (1, 2) EVIEW R (1) Department of Pathology, Botucatu Medical School, São Paulo State University (UNESP – Univ Estadual Paulista), Botucatu, São Paulo State, Brazil; (2) Department of Veterinary Clinical Sciences, Veterinary Pathology Service, School of Veterinary Medicine and Animal Husbandry, São Paulo State University (UNESP – Univ Estadual Paulista), Botucatu, São Paulo State, Brazil. Abstract: Dogs and cats are the animals that owners most frequently seek assistance for potential poisonings, and these species are frequently involved with toxicoses due to ingestion of poisonous food. Feeding human foodstuff to pets may prove itself dangerous for their health, similarly to what is observed in Allium species toxicosis. Allium species toxicosis is reported worldwide in several animal species, and the toxic principles present in them causes the transformation of hemoglobin into methemoglobin, consequently resulting in hemolytic anemia with Heinz body formation. The aim of this review is to analyze the clinicopathologic aspects and therapeutic approach of this serious toxicosis of dogs and cats in order to give knowledge to veterinarians about Allium species toxicosis, and subsequently allow them to correctly diagnose this disease when facing it; and to educate pet owners to not feed their animals with Allium- containg food in order to better control this particular life-threatening toxicosis. Key words: Allium spp., poisonous plants, hemolytic anemia, Heinz bodies. INTRODUCTION differentiate them from other morphologically similar poisonous plants (6, 7).
    [Show full text]
  • EC00-1207 Growing Onions, Shallots, and Chives
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2000 EC00-1207 Growing Onions, Shallots, and Chives Susan Schoneweis University of Nebraska-Lincoln Laurie Hodges University of Nebraska at Lincoln, [email protected] Loren J. Giesler University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist Part of the Agriculture Commons, and the Curriculum and Instruction Commons Schoneweis, Susan; Hodges, Laurie; and Giesler, Loren J., "EC00-1207 Growing Onions, Shallots, and Chives" (2000). Historical Materials from University of Nebraska-Lincoln Extension. 2012. https://digitalcommons.unl.edu/extensionhist/2012 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. University of Nebraska Cooperative Extension EC00 -L207 -B Growing Onions/ Shallots, and Chives Susan Schoneweis, Extension Coordinator for Environmental/Home Horticulture; Laurie Hodges, Extension Specialist-Horticulture; and Loren Giesler, Extension Plant Pathologist The common onion (Allium cepa) is the most popu- often indicates that mechanical damage or decay has lar and widely grown A1lium in Nebraska home gar- occurred. Heat destroys alliinase, so whole boiled on- dens. Many members of the onion family (Alliaceae) ions tend to have little flavor because the flavor precur- are used in flower gardens because of their interesting sors have little chance to react with the enzyme. flowers and foliage, but here we're going to focus on the onion as a vegetable crop.
    [Show full text]
  • European Collections of Vegetatively Propagated Allium
    EuropeanEuropean CooperativeCooperative ProgrammeProgramme forfor CropCrop GeneticGenetic European collections ResourcesResources NetworksNetworks ECP GR of vegetatively propagated Allium Report of a Workshop, 21–22 May 2001, Gatersleben, Germany L. Maggioni, J. Keller and D. Astley, compilers <www.futureharvest.org> IPGRI is a Future Harvest Centre supported by the Consultative Group on International Agricultural Research (CGIAR) European collections ECP GR of vegetatively propagated Allium Report of a Workshop, 21–22 May 2001, Gatersleben, Germany L. Maggioni, J. Keller and D. Astley, compilers ii EUROPEAN COLLECTIONS OF VEGETATIVELY PROPAGATED ALLIUM The International Plant Genetic Resources Institute (IPGRI) is an autonomous international scientific organization, supported by the Consultative Group on International Agricultural Research (CGIAR). IPGRI's mandate is to advance the conservation and use of genetic diversity for the well-being of present and future generations. IPGRI has its headquarters in Maccarese, near Rome, Italy, with offices in more than 20 other countries worldwide. The Institute operates through three programmes: (1) the Plant Genetic Resources Programme, (2) the CGIAR Genetic Resources Support Programme and (3) the International Network for the Improvement of Banana and Plantain (INIBAP). The international status of IPGRI is conferred under an Establishment Agreement which, by January 2002, had been signed and ratified by the Governments of Algeria, Australia, Belgium, Benin, Bolivia, Brazil, Burkina Faso, Cameroon,
    [Show full text]
  • Current State of Allium Collection for Long Day Condition in Czech Republic
    Current state of Allium collection in Czech Republic Genetic Resources for Vegetables, Medicinal and Special Plants genetic resources of MAP (medicinal, aromatic and culinary plants) and vegetables species are typical for region of Central Europe. The genetic resources have very long and rich tradition in Olomouc, since 1951. 10 283 accessions (acc.) -9 257 acc. of vegetables acc. and 1 026 acc. of MAP. It is 20 % of all PGR in the Czech Republic. New accessions are obtaining from the seeds companies and the collection missions. Garlic collection 628 accessions 30 countries of origin The important parts of the collection: - landraces from the Bile Karpaty Mountains - landrace from the Southern Moravia - advanced Czech varieties - wild species and primitive form of garlic from Central Asia and West Siberia Collection of the garlic The collection is divided to three parts according to ability to produce scape: Group of bolting garlic – 327 accessions Group of non bolting garlic – 203 accessions Group of semi bolting garlic (plants have the top set (bulbils) in the different part of pseudostem) – 98 accessions Collection maintenance Garlic - is maintained as the field collection. 23 accessions (virus –free) state are grown in the technical isolation (cages) in the field conditions Shallot collection 132 accessions 17 countries of origin The important parts of the collection: - landraces from Finland - landrace from Czech Republic - landrace from Norway Shallot collection Number of Country of origin accessions FIN 33 CZE 31 NOR 16 IND 12 SUN 11 DEU 7 HUN 4 AUT 4 FRA 4 CHN 2 NLD 2 GBR 1 HRV 1 POL 1 ROM 1 SVK 1 USA 1 Total 132 Shallot is maintained as the field collection in special isolation cages.
    [Show full text]
  • Catering Menu, NJ Caterering Menu, Catering in New Jersey
    Catering Menu, NJ Caterering Menu, Catering In New Jersey cateringservicenj.com /menus/general-catering-menu Christopher’s Kitchen offers unique catering selections designed to leave your guests completely satisfied. We take pride in our catering and we understand how special your event is to you. Our personalized service paired with exceptional food will allow you to enjoy yourself knowing you hired a caterer who has your best interest in mind. We want your business for a lifetime and your referalls to new clients are what motivates us to be the best we can be. Hors D’ouevres Lump crabcakes with mango ginger relish Thai chicken satays with lemongrass peanut sauce Seared beef tenderloin on crisp potato, onion jam, horseradish aioli Arepas with garlic shrimp, chipotle aioli and tomatillo relish Merlot braised short rib spoon with parsnip puree Peppercorn seared tuna, wonton chip, mirin soy glaze, wasabi aioli Assorted sushi rolls with ginger, wasabi and soy Proscuitto wrapped figs with goat cheese and honey(seasonal) Bruschetta with tomatoes, house made mozzarella and basil Lobster cobblers Pecan and coconut shrimp with vanilla rum butter sauce 1/6 Spanikopita, Grecian feta, baby spinach Clams casino, lemon chive butter House smoked pulled pork sliders with southern slaw Mini red chili pulled pork tacos, jalapeno pineapple slaw, chipotle crema Warm goat cheese, roasted garlic, grape tomato and rosemary flatbread Kobe beef sliders with american cheese Sweet chili glazed sea scallops Bahn mi pork buns, pickled vegetables, creamy spicy aioli
    [Show full text]
  • Shallot Species and Subtypes Discrimination Based on Morphology Descriptors
    plants Article Shallot Species and Subtypes Discrimination Based on Morphology Descriptors Josipa Perkovi´c 1 , Nikola Major 1 , Dean Ban 1,2, Danko Cvitan 1 and Smiljana Goreta Ban 1,2,* 1 Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreˇc,Croatia; [email protected] (J.P.); [email protected] (N.M.); [email protected] (D.B.); [email protected] (D.C.) 2 Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska Cesta 25, 10000 Zagreb, Croatia * Correspondence: [email protected] Abstract: Shallots are an edible Alliaceous crop representing a group of genetically and morphologi- cally different species. Shallot species determination is rather complex due to the high variability in phenotypes within a single species. Flower morphology has been successfully employed in shallot species determination; however, shallot florogenesis depends upon many genetic and environmen- tal factors. There is a need for more accessible morphological descriptors used in shallot species determination, since flowering in shallot may not be consistent. In this study, we investigated the discriminating power of shallot vegetative and bulb morphology descriptors. European Cooperative Programme for Plant Genetic Resources morphology descriptors were used for describing 35 Croa- tian shallot accessions. The proposed methodology based on vegetative and bulb morphological descriptors could be used for shallot species discrimination. Additionally, two subtypes of A. cepa Aggregatum group were identified in this study: the first being the shallot type (1) and a potato onion type (2), which differed based on bulb morphology descriptors (bulb shape, bulb skin color, and a number of bulblets). Keywords: Allium × cornutum; Allium cepa Aggregatum group; Allium × proliferum; PCA analy- ses; PLS Citation: Perkovi´c,J.; Major, N.; Ban, D.; Cvitan, D.; Ban, S.G.
    [Show full text]
  • Onions and Their Relatives B
    Vegetables • HO-67W Department of Horticulture Purdue University Cooperative Extension Service • West Lafayette, IN Onions and Their Relatives B. Rosie Lerner The common onion, Allium cepa, and its relatives—leeks, production in the South will not form bulbs under northern garlic, and chives—are thought to be native to the growing conditions and vice versa. Northern Hemisphere. There are more than 400 species of Allium, which are used for food as well as ornamental Sets are usually used to produce green onions, although purposes. Allium were used extensively by ancient allowing them to mature will produce dry bulbs. Sets are Egyptians, and the Israelites also longed for onions small dry onions, up to 3/4 inch in diameter. Onion plants during their wilderness wanderings. grown from sets are more prone to bolting, and their mature bulbs do not store as well as those grown from First introduced into the West Indies by the Spanish, the seed or transplants. Larger sets will make smaller bulbs onion spread from there to all parts of the Americas. The and are best suited for producing green onions. Small onion was a staple of the early colonists, and soon they sized sets produce larger mature bulbs. Select sets that had introduced it to the Indians. are firm and not yet sprouted. Sets are available in white, red, or brown (yellow), with white the most commonly Onions thrive under a wide variety of climatic and soil used for green onions. conditions. However, moderately cool temperatures with abundant moisture are ideal. Growing onions from seed requires a long period to produce either green onions or dry bulbs, and generally Soil Preparation this practice is not recommended for most home garden­ ers unless started early indoors.
    [Show full text]
  • Labeled Crops Noted with Days to Harvest (DTH) Crop Subgroups With
    INSECTICIDES FOR LEAFMINERS IN ONIONS AND RELATED CROPS THAT MAY BE EFFECTIVE AGAINST ALLIUM LEAFMINER (PHYTOMYZA GYMNOSTOMA) Labeled crops noted with days to harvest (DTH) Crop subgroups with listed crops taken from labels and also found at http://ir4.rutgers.edu/other/CropGroup.htm Trigard (cyromazine): leafminers Not for use in Nassau and Suffolk Counties, NY Bulb Vegetables crop group (7 DTH) Some of the crops in this group are: garlic, great-headed (elephant) garlic, leek, dry bulb onion, green onion, potato onion, tree onion, Welsh onion, rakkyo, and shallot. Scorpion (dinotefuran): for leafminers and others Not for use in NY State Onion, bulb and green (subgroups 3-07A and 3-07B) (1 DTH) Bulb onion, includes: Daylily, bulb; Fritillaria, bulb; Garlic, bulb; Garlic, Great- headed, bulb; Garlic, serpent, bulb; Lily, bulb; Onion, bulb; Onion, Chinese, bulb; Onion; pearl Onion; potato, bulb; Shallot, bulb; Cultivars, varieties and/or, hybrids of these Green onion, includes: Chive, fresh leaves; Chive, Chinese, fresh leaves; Elegans hosta; Fritillaria leaves; Kurrat; Leady’s leek; Leek; Leek, wild; Onion, Beltsville bunching; Onion, fresh; Onion, green; Onion, macrostem; Onion, tree, tops; Onion, Welsh tops; Shallot, fresh leaves; Cultivars, varieties and/or hybrids of these Radiant SC (spinetoram): dipteran leafminers and others Bulb Vegetables (Crop Group 3) (1 DTH) Bulb vegetables: bulb onion, garlic, great-headed (elephant) garlic, green onion, leek, shallot, Welsh onion Herbs (Subgroup 19A) (1 DTH) Includes: chive, chive (Chinese)
    [Show full text]
  • Landrace Potato Onions in Finland
    Landrace potato onions in Finland Potato onion (Allium cepa Aggregatum Group) is close to shallot (Ascalonicum Group), although producing larger bulbs and a stronger aroma. Potato onion is a northern onion type, supposedly of eastern origin. Potato onions were commonly cultivated in Finland (especially in the north and east of the country) until the mid 20th century, after which time the cultivation declined and has become very limited. Morphologically rich variation amongst potato onions can be seen in size (from one to several centimetres in diameter); in shape (from A round to oval); in color of the skin (from light yellow to light red); in resistance to virus and other deceases; in division of bulbs (from a couple to 15); and in storage resistance. 29 accessions of potato onions have been accepted for long term storage in field collections at MTT Agrifood Research Finland. The main field collection is situated in the Article Circle and the duplicate collection in the very south of Finland (latitude 600 N). B A) A potato onion cultivated in central Finland. Photo: Maarit POTATO ONIONS IN SITU Heinonen/MTT B) Potato onion ‘Eno’. Photo: Maarit Heinonen/MTT In the PGR Secure project an inventory of in situ conserved potato onions in Finland was carried out. In order to contact growers a call for potato onions still in cultivation was released via local and national print and audiovisual media and public events (e.g. garden fairs). We received 45 contacts of potato onion growers from throughout Finland. They were asked to send a couple of bulbs as a sample for DNA analysis and 41 samples were received.
    [Show full text]