Bar Snacks & Starters Soups & Salads Features Sides

Total Page:16

File Type:pdf, Size:1020Kb

Bar Snacks & Starters Soups & Salads Features Sides BAR SNACKS & STARTERS EDITION SANDWICHES & ENTRÉES Bacon Popcorn** Tavern Club maple caramel, bacon $4 honey wheat, frites $14 Deviled Egg Trifecta** Chicken Salad sriracha, classic, pastrami $10 croissant, lettuce, tomato $13 Angry Mac & Cheese Grilled Cheese garlic, smoked gouda, fontina, bread crumb $10 FEATURES four cheeses, sourdough, tomato bisque $12 Tater Tot Poutine Tavern Burger* tenderloin, cheese curds, brown gravy, salsa verde $14 Pastrami challah bun, stilton cheese, mushroom cognac cream, frites $15 marble rye, swiss, pickled mustard seed, sauerkraut $15 Fish & Chips icelandic haddock, frites, tartar sauce, lemon cheek $18 Almond Crusted Salmon cous cous, romesco, asparagus $24 SOUPS & SALADS Tomato Bisque parmesan crouton $5/8 DESSERTS House Greens Banana & Toffee artichoke, feta, red onion, crouton, italian $7/10 CHARCUTERIE BOARD bread pudding, vanilla bean ice cream $7 (served with lavash crackers & accoutrements) Kale Caesar Pie of the Day Cheese Charcuterie parmesan cracker, lemon $10/14 pastry chef’s choice $8 à la mode $2 Truffle Tremor (goat & cow) $7 Holy Cow! Salami (beef) $4 Add Protein to Any Salad Roomano Gouda (cow) $5 Spicy Chorizo (pork) $4 chicken $4, steak $8, salmon $12 Ski Queen Gjetost (goat & cow) $5 House Nduja (pork) $5 Tomato Bisque & House Greens Summer Sausage (pork & beef) $5 $8 SIDES Frites $5 Grilled Artichokes $8 Green Beans $8 Grilled Asparagus $9 THE TEAM Six Pack For The Kitchen $10 Executive Chef Audrey Long Sous Chef Daniel Ackermann Pastry Chef Madison Gurley **Half Price Monday-Friday 3-6 *Consuming raw or undercooked meat or fish could pose a health risk BAR SNACKS & STARTERS EDITION ENTRÉES Bacon Popcorn** Smothered Pork Chop* maple caramel, bacon $4 whipped potatoes, green beans, mushroom cream sauce $24 Deviled Egg Trifecta** sriracha, classic, pastrami $10 Filet Of Beef* whipped potatoes, asparagus, chimichurri $38 Angry Mac & Cheese FEATURES garlic, smoked gouda, fontina, breadcrumb $10 Fish & Chips Almond Crusted Salmon Icelandic haddock, frites, tartar sauce, lemon cheek $18 Shrimp Dip cous cous, romesco, asparagus $28 sourdough, parmesan $13 Tavern Burger* challah bun, stilton cheese, mushroom cognac cream, frites $15 Tater Tot Poutine Fried Chicken Dinner tenderloin, cheese curds, brown gravy, salsa verde $14 whipped potatoes, peas, biscuit, bacon gravy $18/person DESSERTS Banana & Toffee SOUPS & SALADS bread pudding, vanilla bean ice cream $7 Tomato Bisque CHARCUTERIE BOARD parmesan crouton $5/8 Pie of the Day (served with lavash crackers & accoutrements) pastry chef’s choice $8 House Greens Cheese Charcuterie à la mode $2 artichoke, feta, red onion, crouton, italian $7/10 Truffle Tremor (goat & cow) $7 Holy Cow! Salami (beef) $4 Kale Caesar Roomano Gouda (cow) $5 Spicy Chorizo (pork) $4 parmesan cracker, lemon $10/14 Ski Queen Gjetost (goat & cow) $5 House Nduja (pork) $5 Summer Sausage (pork & beef) $5 Add Protein to Any Salad chicken $4, steak $8, salmon $12 SIDES Peas $7 Frites $5 Grilled Artichokes $8 Green Beans $8 Brussels Sprouts $9 Grilled Asparagus $9 THE TEAM Executive Chef Audrey Long Whipped Potatoes $7 Sous Chef Daniel Ackermann Six Pack For The Kitchen $10 Pastry Chef Madison Gurley **Half Price Monday-Friday 3-6 * Consuming raw or undercooked meat or fish could pose a health risk EDITION EDITION BAR SNACKS & SMALL PLATES BAR SNACKS & SMALL PLATES Tomato Bisque Chicken Fried Steak Bites Tomato Bisque Chicken Fried Steak Bites parmesan crouton $5/8 sausage gravy, pepper jelly $12 parmesan crouton $5/8 sausage gravy, pepper jelly $12 House Greens Deviled Egg Trifecta House Greens Deviled Egg Trifecta artichoke, feta, red onion, italian $7 sriracha, classic, pastrami $10 artichoke, feta, red onion, italian $7 sriracha, classic, pastrami $10 ENTRÉES & SANDWICHES ENTRÉES & SANDWICHES Pastrami Benedict Buttermilk Pancakes Pastrami Benedict Buttermilk Pancakes house made tater tot, sauerkraut, cinnamon crumble, apple butter, house made tater tot, sauerkraut, cinnamon crumble, apple butter, mustard hollandaise $16 cream cheese icing $12 mustard hollandaise $16 cream cheese icing $12 Barbacoa Burrito Swine Sammy Barbacoa Burrito Swine Sammy scrambled egg, potato, queso, pico $16 ham, sausage, bacon, 2 over hard eggs, scrambled egg, potato, queso, pico $16 ham, sausage, bacon, 2 over hard eggs, american, greens, chipotle aioli $14 american, greens, chipotle aioli $14 Honey Butter Chicken Honey Butter Chicken buttermilk biscuit, pepper jelly $12 Grilled Cheese buttermilk biscuit, pepper jelly $12 Grilled Cheese four cheeses, sourdough, tomato bisque $10 four cheeses, sourdough, tomato bisque $10 Chilaquiles Chilaquiles salsa roja, black bean purée, red onion, Tavern Burger* salsa roja, black bean purée, red onion, Tavern Burger* cilantro, sunny egg $14 stilton, mushroom cognac cream, challah, frites cilantro, sunny egg $14 stilton, mushroom cognac cream, challah, frites $15 $15 Chef’s Lunch Special Chef’s Lunch Special ask your server $MP ask your server $MP SIDES DESSERTS SIDES DESSERTS Frites $5 Banana & Toffee Frites $5 Banana & Toffee Biscuit & Sausage Gravy $6 bread pudding, vanilla bean ice cream $7 Biscuit & Sausage Gravy $6 bread pudding, vanilla bean ice cream $7 Fruit $6 Fruit $6 Pie of the Day Pie of the Day Brunch Potatoes $5 pastry chef’s choice $8 Brunch Potatoes $5 pastry chef’s choice $8 Bacon $4 à la mode $2 Bacon $4 à la mode $2 House Sausage $4 House Sausage $4 Six Pack For The Kitchen $10 Six Pack For The Kitchen $10 *Consuming raw or undercooked meat or fish could pose a health risk *Consuming raw or undercooked meat or fish could pose a health risk.
Recommended publications
  • Pancetta-Wrapped Cape May Salts
    The Merion Inn –Cape May Restaurant Weekend November 3-6 Special RW Menu--Appetizer, Entrée and Dessert for $35.00 (plus tax and gratuity) Appetizers RED WINE POACHED PEARS WITH STILTON CHEESE, spiced nuts, baby greens, tossed with Champagne vinaigrette ROASTED RED AND GOLDEN BEET SALAD WITH GOAT CHEESE pickled red onions, radishes, arugula, creamy horseradish dressing CAESAR SALAD WITH HOUSE GARLIC CROUTONS, SHAVED PARMESAN, WHITE ANCHOVIES (optional) CAPE MAY SALTS raw local oysters with red wine-shallot mignonette GRILLED OCTOPUS served with white bean purée and salad of roasted red peppers, spring mix and crispy chickpeas MERION CLAMS CASINO TOPPED WITH BACON FRIED CHESAPEAKE OYSTERS WITH CHIPOTLE-LIME RÉMOULADE sliced jalapeños ROASTED WILD MUSHROOMS WITH WHIPPED RICOTTA white truffle oil, creamy polenta, red wine demi-glace, TANDOORI-RUBBED LAMB CHOP WITH GREEK COUSCOUS, SALAD WITH FETA served with harissa-mint yogurt sauce FRENCH ONION SOUP TOPPED WITH MELTED CHEESE JERSEY SHORE CLAM CHOWDER or SOUP OF THE DAY Entrées PAN-SEARED CAPE MAY SCALLOPS baby lima bean-corn succotash with bacon, potato gratin, brown butter GRILLED FAROE ISLAND SALMON blistered heirloom tomatoes, new potatoes, asparagus, whole grain mustard cream sauce GRILLED SWORDFISH Kalamata olive tapenade, Parmesan risotto, sautéed spinach, tomato broth MARYLAND CRAB CAKES roasted red pepper-thyme beurre blanc, corn and tomato salsa, choice of sides MERION CRAB IMPERIAL choice of sides “NO FRILLS” SEAFOOD: FLOUNDER, SCALLOPS, SHRIMP OR SHRIMP-SCALLOP COMBO choice of
    [Show full text]
  • Plates for Sharing Sandwiches Main Plates
    Plates for Sharing Sandwiches Main Plates Artichoke & Spinach Dip 12.95 Sir Winston’s Cheese Toasty and Tomato Soup 9.95 add bacon London Broil 19.95 Four cheeses, artichoke hearts, fresh spinach and tomatoes, toasted 1.95 Marinated flank, portabella mushrooms, your choice of potato and baguette English Cotswold and Cheddar fresh veggies Guinness Pot Roast 17.95 The Beefeater 13.95 add melted Swiss 1.95 Fish Tacos 12.95 Three flour tortilla filled with marinated mahi mahi, tomato/corn Guinness Pot Roast, horseradish cream Chicken Tikka Masala 15.95 salsa, avocado crema, queso fresco and chipotle ranch Chicken breast in our tikka masala sauce, saffron basmati rice, Tandoori Chicken 13.95 mango chutney, naan BRIT’S Kings Wings 11.95 Seasoned chicken breast, baby arugula wrapped in a warm naan, White Cheddar Mac & Cheese 12.95 A pound of chicken wings tossed in our special Guinness Hoisin cucumber mint yogurt Cavatappi bacon and sweet peas in white Cheddar sauce BBQ sauce or traditional Buffalo sauce with bleu cheese BRIT’S Steak Sandwich 14.95 Shepherd’s Pie 14.95 London Broil, mushrooms, onions & melted Stilton cheese on a Scotch Eggs 10.95 Lamb, beef, parsnips, onions, carrots in sherried tomato and toasted ciabatta roll The classic pub favourite. Hard-boiled eggs wrapped in banger rosemary sauce, browned mash sausage and bread crumbs, then deep-fried. Served with spicy Dijon mayo dipping sauce Cricket Club 12.95 Cornish Pasty 12.45 Smoked turkey, Pepper Jack, bacon, lettuce, Dijon mayo on Steak, potatoes, carrot, rutabaga and onions, topped with brown Chicken Fingers 10.95 sourdough toast gravy.
    [Show full text]
  • Dinner Menu Handout B-W 1Sided 11X14.25 05-02-20.Indd
    8 Days a Week 4115 South MacDill Avenue 813-832-3037 maddogs.com STARTERS PUB FAVORITES CRAB CAKES SHEPHERDS PIE Lump crab, onions, jalapeños, and spicy remoulade 16 “Cottage style” with Guinness demi-glace and jack cheese, baked golden 12 HUMMUS Tomatoes, kalamata olives, and grilled naan 8 FISH AND CHIPS SCOTCH EGGS Atlantic cod in Smithwicks batter with crisp fries 13 2 soft boiled eggs, Caldarello italian sausage, and Colman’s mustard glaze 10 BANGERS AND MASH SMOKED FISH SPREAD British sausage, caramelized onions, and fried onions Made from amberjack and mackerel, served with tortilla chips 10 with Guinness demi-glace and mashed potatoes 12 TUNA TAR TAR PUB BURGER Ahi tuna, jicama, jalapeños, cucumbers, coriander, tamarind soy vinaigrette, 8oz burger with LTO and crisp fries with choice of 13 forbidden rice, and crisp wonton 12 American, cheddar, feta, jack or Swiss Add mushrooms, caramelized onions, jalapeños, fried onions or bacon / 1ea SALADS CHICKEN SANDWICH CRISP AND FRESH Grilled chicken breast, feta, greens, tomatoes, and Napa cabbage, Granny Smith apple, Nashi pear, jicama, candied pecans, cilantro-ginger sauce with crisp fries 12 Stilton cheese, and apple cider vinaigrette (GF) 9 STEAK SANDWICH CUCUMBER SALAD Flat-iron steak sliced thin, greens, tomatoes, caramelized onions, Cucumber sticks in a sweet and spicy vinaigrette (GF) 7 crisp fries, and blue cheese fondue 13 MAD DOG SALAD Arcadian greens, Stilton cheese, candied pecans, and raspberry-mustard vinaigrette (GF) 7 PIZZAS MAD DOG PIZZA ENTREES Jack cheese, feta, tomatoes
    [Show full text]
  • The Inn at Spanish Bay Wedding Reception Menus the Inn at Spanish Bay Wedding Reception Menus
    THE INN AT SPANISH BAY WEDDING RECEPTION MENUS THE INN AT SPANISH BAY WEDDING RECEPTION MENUS TABLE of CONTENTS RESORT CULINARY GUIDE 3 COCKTAIL RECEPTIONS Canapés 4 Displays and Stations 5 DINNERS Gourmet Plated Dinners 6 Seasonal Plated Dinners 9 Select Buffet Dinners 10 Specialty Stations 13 CUSTOM WEDDING CAKES 15 BAR SELECTIONS 16 RESORT CULINARY GUIDE executive chef: rod uncangco | pastry chef: anastasia simpson • All menus are subject to the current service charge of 20%. The Inn at Spanish Bay retains a portion of the service charge as an administrative fee; the remainder of the service charge is distributed to Banquets employees. • Current sales tax will be applied to all food and beverage items. • Buffets are designed for a maximum of two hours of service. A surcharge of $10 plus service charge and current tax per guest, per hour will apply for extended service. • Catered events that extend beyond six hours are subject to a surcharge. • Plated Dinners include Appetizer, Soup or Salad, Freshly Baked Rolls, Entrée and Dessert. • Meal pricing is inclusive of freshly brewed Peerless Coffee, Decaffeinated Coffee, Assorted Teas and Hot Chocolate • Pre-guaranteed split entrée choices are priced at the highest menu item with chef’s choice of accompaniments. • Tableside choices are priced at the highest menu item plus $25 plus service charge and current tax per guest. • Final guarantee of attendance is due three (3) working days prior to event. If guarantee is not provided, the most recent guest count will be regarded as guarantee, or actual attendance, whichever is greater. • Pebble Beach Resorts does not permit distribution or service of food or beverages which are not purchased by The Inn at Spanish Bay.
    [Show full text]
  • Download Menu
    Specialty Fries Pub Bites Stilton Fries Thai Chicken Quesadilla An Ashley’s Original A grilled flour tortilla stuffed with seasoned chicken, jack and Spicy, waffle cut fries topped with crumbled Stilton cheese and cheddar cheeses, green chiles and onions with a spicy peanut served with a jalapeño ranch dip. Plenty to share! 9.99 sauce. Served with mango relish. 8.99 Bacon Cheddar Fries Foccacia Seasoned waffle cut fries layered with cheese, bacon and chives. Flat bread rubbed with a basil pesto and topped with mozzarella Served with ranch dip. 7.49 and parmesan. Served with marinara sauce. 6.99 Cheddar Ale Fries Fiesta Feta Dip Seasoned waffle fries smothered in Cheddar Ale sauce. 6.99 Spicy chilled Feta cheese dip served with pita chips. 6.99 Chili Cheese Fries Nachos Shoestring fries finished off with chili and Freshly made tortilla chips covered with melted jack and cheddar Cheddar Ale sauce. 7.49 cheese, lettuce, tomatoes, onions and black olives. Your choice of chili or seasoned chicken. 8.99 Chicken Curry Fries An English specialty! Seasoned fries smothered in a chicken Curried Chicken Skewers curry sauce. 8.49 Four spicy grilled chicken skewers served with mango relish, pita bread, and coconut sauce. 7.99 Shoestring Sampler Shoestring fries sprinkled with sea salt and served Belgian style Coconut Shrimp with a trio of mayo based dips: Sundried Tomato Basil, Wasabi Crispy coconut breaded jumbo shrimp, served with coconut sauce Ginger Sriracha and Bourbon BBQ. 5.99 and mango salsa. 7.99 Pesto Fries Sampler Platters Waffle cut spicy fries tossed with basil pesto and sun dried Cheddar Ale dip, Potato Skins and Cheese Sticks.
    [Show full text]
  • Xl Knock out Burger with Sloppy Joe Chips If You Have an Allergy Or Intolerance, Please Speak to a Member of Our Team Before You Order Your Food & Drinks
    XL KNOCK OUT BURGER WITH SLOPPY JOE CHIPS IF YOU HAVE AN ALLERGY OR INTOLERANCE, PLEASE SPEAK TO A MEMBER OF OUR TEAM BEFORE YOU ORDER YOUR FOOD & DRINKS. FOR FULL ALLERGEN INFORMATION PLEASE VISIT: ALLERGYINFO.MARSTONS.CO.UK FROM ALL OF OUR BEEF STEAKS ARE SERVED WITH CHIPS, GRILLED TOMATO, MUSHROOM, BEER-BATTERED ONION RINGS AND PEAS UNLESS OTHERWISE STATED. PIZZA £7.25 8OZ SIRLOIN £10.95 A firm & well marbled cut from the loin. FULL RACK OF BBQ RIBS £10.75 WHOLE STUFFED BASE STARTERS & SHARERS Recommended medium-rare. Served with chips, beer-battered Choose your favourite £2 BURGERS onion rings, corn on the cob topping & enjoy it on one Add a melting Mozzarella & EXTRA SOUP OF THE DAY (V) £3.25 tomato & herb sauce stuffed LAMB & MINT KOFTA BITES £3.95 10OZ RUMP £9.95 & coleslaw. of our hand-stretched SIZZLING FROM THE GRILL OUR BURGERS ARE SERVED IN Please ask for today’s choice. Served with rustic bread & butter. Minced lamb with rosemary, mint and balsamic. Chargrilled & A rich, firm & lean cut. stone baked pizzas. base to any whole pizza. A SEEDED BUN, WITH CHIPS & COLESLAW. GO option available. served with flatbreads & yogurt & mint dip. Recommended medium-rare. chicken wings & buttermilk ADD ANOTHER Add XL BURGER PRAWN COCKTAIL £3.95 CHEESY NACHOS (V) FOR ONE £3.75 TO SHARE £5.95 12OZ RIBEYE £13.95 chicken goujons £1.50 CALZONE UNDER 600 CALS Served with brown bread & butter. Tortilla chips with cool salsa, topped with melted Cheddar A ribbon of marbled fat gives this steak Hand-stretched pizza filled Enjoy a smaller version of any THE CLASSIC BURGER BBQ CHICKEN BURGER cheese & jalapeños.
    [Show full text]
  • Shakespeare Tavern Playhouse Menu
    Shakespeare Tavern Playhouse Menu (Our homemade zucchini bread, served with our tomato soup is made with walnuts.) Please let your server know of any dietary, religious, or allergy requirements or sensitivities, and we will try our best to accommodate. Chicken Pozole Verde Ⓓ 6.5 Chicken thighs, hominy, tomatillos, spinach, zucchini, poblano and serrano peppers in a cumin and paprika seasoned broth. Topped with traditional toppings and tortilla chips. Smoky Roasted Corn Chowder , Ⓖ 6.5 ​ ​ A rich, thick, and creamy coconut milk based soup with roasted sweet corn, roasted red bell pepper, and smoked paprika. Served with a honey wheat roll. Rainy Day Tomato Basil Soup Ⓥ 6.5 Creamy basil-laden soup. Served with homemade zucchini bread. Black Bean Chili Ⓖ, Ⓓ 6.5 ​ ​ Hearty all-beef chili with black beans, pinto beans, tomatoes, green bell peppers, corn, and onions. Served with tortilla chips. Stilton Side Salad Ⓖ 6.5 Mixed greens topped with Stilton cheese and glazed walnuts. Served with a house-made Stilton dressing. Dragon Noodles 6.5 Angel hair pasta tossed with a sesame soy citrus dressing, garnished with toasted sesame seeds, green onions, and radishes. Chili Spiced Peanuts , Ⓖ 4 ​ Turkey and Brie Sandwich 10 Sliced turkey, brie, roasted red pepper and slivered red onions on Holman and Finch ciabatta spread with dijon mustard. Served warm. ​ Served with a side of mixed greens, potato salad, or potato chips. King’s Supper Sandwich 9.5 Holman and Finch baguettes spread with rosemary butter and filled with slices of roasted pork loin stuffed with apricots, prunes. Served cold. ​ Served with a side of mixed greens, potato salad, or potato chips.
    [Show full text]
  • The Miceo-Floea of Stilton Cheese
    THE MICEO-FLOEA OF STILTON CHEESE. BY PROFESSOR J. PERCIVAL AND MISS G. HEATHER MASON. {University College, Reading.) WHEN well made a Stilton is usually admitted to be the finest of the English varieties of cheese, but like all choice dairy products it is exceedingly difficult to manufacture of uniformly good quality. Great uncertainty exists, even amongst the most experienced makers, in regard to the factors which govern the excellence of flavour and texture in this kind of cheese: the high moisture content favours the rapid growth of harmful as well as useful organisms and " off flavour," objectionable taints, and irregular consistence due to the activity of the former class are common. Some five years ago the authors began the study of the micro- flora of Stilton cheese, in the hope that a more complete knowledge of the organisms present would assist in the elucidation of the ripening process, and be a step towards placing the manufacture of cheese of fine quality on a sound basis. In the first instance cheeses made at the British Dairy Institute under the supervision of Mr Miles Benson were investigated; later examples from the best dairies of the Melton Mowbray district were chosen for examination. Our work has been directed towards the determination of the kinds of bacteria and fungi present in normally ripened cheeses: at the same time we have endeavoured to estimate the numbers of organisms in cheeses at different periods of ripening. The investigation of both these problems has proved of great complexity, and much remains to be done. We have, however, thought it opportune to give an account of the work already accomplished, for in regard to the normal aerobic species of bacteria and fungi which are found in this variety of cheese we consider that the investigation is fairly complete.
    [Show full text]
  • Cheese Shop Menu
    stilton at the inn characteristics of stilton cheese Stilton has a soft, crumbly texture with beautifully marbled blue veins radiating throughout. Milder than Gorgonzola or Roquefort, it has a rich and mellow flavour with an intense aftertaste. It is creamy with a subtle, yeasty sweetness and nutty, salty finish that lingers on your palate. “…a rich and mellow flavour with an intense aftertaste.” Gluten free and made almost entirely from locally produced pasteurised cow’s milk, Stilton has clean flavours that are undiluted by fillers or preservatives. As the traditional recipe uses animal rennet, Stilton is sadly unsuitable for vegetarians. wine pairing We are delighted to present a wonderful selection of wines and ports to complement your chosen dish. Our personal recommendation for paring with Stilton is Waipara Hills Sauvignon Blanc from Marlborough, New Zealand. Alternatively, why not try Nederburg The Manor Cabernet Sauvignon from the Western Cape, South Africa? If you’re unsure which to choose, please ask a member of our team who will be happy to assist you. how stilton cheese is made Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. Fresh, pasteurised milk is poured into a large open vat together with a blend of acid forming bacteria known as a starter culture, a milk-clotting agent such as rennet and Penicillium roqueforti – blue mould spores which give Stilton its famous veining. “…the curds are broken down into small pieces, salted and placed into moulding hoops.” The milk soon curdles after which it is cut, separated and left overnight for the whey to drain away.
    [Show full text]
  • Lunch Served from 12.30 Until Last Orders at 14.30 Hrs
    News from 1066 at the Chequers Restaurant; Bar and Shop Make a date in your diary And make a reservation Morning Coffee Thursday, Friday and Saturday From 11.00 am Roast Sunday Lunch Served from 12.30 until last orders at 14.30 hrs Afternoon Tea There is nothing quite like a traditional English afternoon tea Available on Thursday, Friday, Saturday and Sunday Price:18.50 Reservations required Tapas on the Terrace Every Friday and Saturday throughout the summer 6.00 pm until 8.00 pm The Shop at 1066 at the Chequers We have a number of table top items supplied from India Jane & Ulster Weavers also a broad selection of greeting cards. RESTAURANT LUNCH MENU Summer 2021 Hot Soup Soup Of the Day Skagen Soup Served with a hot cheese scone and butter. Scandinavian version of Bouilabaisse served 6.50 with Rouille and hot cheese scone with butter 8.00 From our Smorrebrod selection Roast Beef Schonnemann Goats Cheese Bruschetta (V)(H) Slices of cold Beef, hollandaise sauce. Grilled Goats Cheese with a cranberry and orange sauté Potatoes, served on Rye sauce on Rye 11.00 8.75 Gin Herring. Greenland Shrimps in Pyramid Marinated herring in gin, served with cucumber salad, Greenland shrimps and mayonnaise, crushed black peppers and capers served on Rye and topped on Rye with caviar 9.50. 9.75 The Boss’s Favourite Smoked Scottish salmon, topped with cream cheese, artichoke hearts and served on Rye 9.75 Avocado and Tuna tartare Ham and Honey Terrine Fresh avocado topped out by chopped raw tuna.
    [Show full text]
  • Han Dmade English Cheese for IMMEDIATE RELEASE!
    han dmade english cheese FOR IMMEDIATE RELEASE! ANCO becomes exclusive importer of Three British cheeses to the U.S. Wensleydale Creamery, Belton Farm and Quenby Hall join ANCO’s offerings NEW YORK (June, 2009) - ANCO Fine Cheese - one of the largest importers of specialty cheese in the U.S. with top-selling cheeses such as the Il Villagio, Ile de France and Corazon de Ronda brands - announced that it will now become the exclusive U. S. importer of three British cheese brands. The first, Wensleydale Creamery, already enjoys great popularity in the U.S., where it will now be solely distributed by ANCO. Belton Farm and Quenby Hall, both widely acclaimed in the United Kingdom, round out the triumvirate of new ANCO partners. All three companies are known for their storied artisanal cheese varieties, and can trace their his- tory of the highest quality cheeses through the generations—the very reasons they were sought out to join ANCO. Wensleydale Creamery is the only producer of award-winning Real Yorkshire Wensleydale Cheese. This original Real Yorkshire Wensleydale recipe dates back to 1150 when the Cistercian monks settled in the dale and established their monastery. Today, at this same site, Wensleydale Creamery carefully crafts its cheese using milk from local farms. Its application for Protected Designation of Origin (PDO) for Yorkshire Wensleydale is currently being processed by the Eu- ropean Parliament. Some of the most popular Yorkshire Wensleydale varieties include Real York- shire Wensleydale with Ocean Spray Cranberries and Real
    [Show full text]
  • “Cheeses of the World” Member Handout
    FCD 09-02 January 2009 (Revised 2018) “Cheeses of the World” Member Handout You may have enjoyed a simple grilled Cheddar cheese sandwich or savored a rich and complex Stilton cheese with a crisp pear slice. Today cheeses are served breakfast through dinner, for snacks and dessert. Cheeses have been crafted for over 4,000 years and the wide varieties available new have everything to do with geography, weather and human ingenuity. The first cheeses may have been produced before Roman times in Europe and Asia accidentally when milk was carried in the fourth or true stomach of a milk-fed calf. Rennet, an extract in that organ, acted as a curdling agent to thicken the milk. Prolonged bacterial action took the homogeneous, yogurt-like mixture to the next phase: cheese! Milk is made of fat, water, sugar, protein and minerals. The tiny, lumpy globules of fat float to the top to form a layer of cream. The protein in milk is called casein and whey. Casein is like small clusters of tiny sponges soaked in water. “When milk is heated or mixed with salt or acids the denatured proteins” clump together. The liquid that has been forced out is called whey. The curds-mostly protein and fat are used to make cheese. Fresh curds can be eaten. The cheese can be stored and ripened. The aged cheese can be eaten over many months. Fresh cheeses are cottage or ricotta. Cheese producers can control the ripening process with enzymes and other methods to create flavors, textures and appearances for distinctive cheeses.
    [Show full text]