DOCSLIB.ORG

Celebrating Life with You

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

CELEBRATING LIFE WITH YOU. meatballs.com Email us at [email protected] or scan this code with your smart phone to share feedback. CELEBRATING LIFE WITH YOU. Since 1972 joyous happenings like birthdays, anniversaries, weddings, graduations, reunions, promotions or just a night out with friends and family have been our pleasure to celebrate with you. We want you to continue making memories while you experience a delicious, abundant Italian meal from a menu filled with pastas, wines, fresh sauces and new dishes served in a warm, welcoming and festive atmosphere. Come let us celebrate life with you. E T I Z I P P N A G APPETIZERS CALAMARIN Calamari in a crisp, spicy breading with fresh marinara sauce for dipping. 9 FRIED ZUccHINI Fresh zucchini spears hand-breaded and served with ranch dressing and tomato sauce dips. 6.50 GARLIC CHEESE BREAD Four slices of Vienna bread topped with our garlic Romano spread and lots of mozzarella and cheddar cheese mix. 6 TOASTED RAVIOLI Crispy, breaded ravioli filled with four cheeses. Served with fresh tomato sauce and ranch dressing for dipping! 7.29 SICILIAN SAMPLERN Choice of four Warehouse favorites: Toasted Ravioli, Mozzarella Fritta, Fried Zucchini, Calamari, Garlic Cheese Bread or Classic Bruschetta. 10.99 MO ZZARELLA FRITTA Crispy triangles of hand-cut mozzarella cheese. Dip ’em in tomato sauce and ranch dressing! 7 WAREHOUSE BRUSCHETTA Freshly diced Roma tomatoes tossed with garlic, olive oil, fresh basil and lemon. Served with toasted flatbread. 5.75 WAREHOUSE FLATBREADS SPINACH ARTICHOKE DIP Fresh baked flatbread topped with our fresh house- Our made-from-scratch, creamy dip of artichoke hearts, made tomato sauce, mozzarella cheese and our spinach and Italian cheeses, garnished with Roma specialty toppings. Choose from Grilled Chicken tomatoes. Served with garlic crostini. 7.50 Florentine 8.25 Sausage and Peppers 7.25 Pepperoni 7 F R E S H SOUP & SALAD CLASSIC CAESAR SALAD You’ll hail our mixture of crisp romaine lettuce, creamy Caesar dressing, sourdough croutons and shredded Romano cheese. 6.50 With grilled chicken 9.50 With sautéed shrimp 11.50 With 8 oz. grilled salmon 13 ITALIAN WEDDING SOUP Chicken broth, diced chicken, meatballs, noodles and spinach. 4 MINESTRONE SOUP Veggies and pasta in well-seasoned beef and tomato broth. 4 BEER CHILI Our beef and beer chili made with Samuel Adams Boston Lager. Served with cheddar cheese and onions. 4.50 CHOPPED SALAD WAREHOUSE STYLE Fresh grilled chicken breast, smoky bacon, pepperoni, sautéed mushrooms, blue cheese, crisp greens and spinach tossed in pesto vinaigrette and topped with ripe bruschetta tomatoes. 9 N SIGNATURE DISH Artist and educator Ellwood Blackman painted the bustling West End street scene around the Spaghetti Warehouse that appears on the cover of this menu. Blackman spent some 20 years painting the people and buildings of the West End Historic District. He later taught at El Centro College where a scholarship was established in his honor in 2004 after his passing. Each entrée, including Burgers and Sandwiches, includes our famous complementary sourdough bread and your choice of a bottomless crispy, fresh garden salad or savory soup. Substitute Beer Chili for an additional $.99. N C R E I D I B U R L O E 15-LAYER L ASAGNE LASAGNE PLATTER OUR INCREDIBLE Our Incredible 15-Layer Lasagne, served 15-LAYER LASAGNE N with two hand-rolled meatballs and Our all-time Guest favorite! sweet Italian pork sausage and two slices Layer after layer of lasagne of garlic bread. 15.95 noodles, meat sauce, Italian pork sausage, ground beef CLASSIC LASAGNE and Romano, ricotta and WITH ALFREDO SAUCE mozzarella cheeses. Made Our famous handmade 15-Layer Lasagne by hand daily and topped topped with our fresh Alfredo sauce. 15.95 with more homemade meat sauce. 13.79 LASAGNE & CHICKEN PARMIGIANA Two all-time favorites: Our Incredible Delicious with our New! 15-Layer Lasagne and tender Chicken Ruffino Chianti DOCG. Parmigiana. 17.50 R E H O U A S E W Specialties SPICY SHRIMP PASTA AL FRESCO Sautéed shrimp on angel hair pasta, tossed with fresh spinach and cherry tomatoes in a spicy tomato-wine broth. 15.75 CHICKEN PARMIGIANA N Hand-breaded, crispy chicken breast topped with made- fresh-daily tomato sauce and melted mozzarella. Served with our Spaghetti with tomato sauce and fresh basil. 14.95 3new DOUBLE DOWN CHICKEN PARMIGIANA Sure bet! Double stack of Chicken Parmigiana with layers of house-made Alfredo sauce, melted mozzarella, fresh tomato sauce, more melted mozzarella and finished with crispy pepperoni. All this atop a mound of spaghetti with your choice of sauce. 15.95 Aces with our New! White Melon Sangria. TURIN TRIO ULTIMATE FEAST FOR TWO Generous portions of Our Incredible 15-Layer Lasagne, You’ll need a partner for this platter full of Chicken Chicken Parmigiana and Fettuccini Alfredo. 19.25 Parmigiana, Our Incredible 15-Layer Lasagne, Spaghetti with tomato sauce, Ravioli with our creamy new FIRE ROASTED SALMON WITH BASIL CREAM Alfredo sauce, Italian pork sausages, meatballs and 3 Fettuccine tossed with fresh grape tomatoes, grilled garlic bread. 28.95 zucchini and basil cream sauce, topped with fire-grilled salmon and fresh basil pesto. 15.75 I C I E L O U D S N E W B URGERS & I TALI AN SANDWICHES Served with house chips and your choice of soup or salad. Substitute home fries for additional $.99. CHICKEN PARMIGIANA SANDWICH Hand-breaded crispy chicken breast topped with tomato sauce and melted mozzarella cheese. Served on a garlic- brioche bun. 10 CLASSIC CHICKEN SANDWICH Herb-marinated grilled or crispy chicken, provolone cheese, lettuce, tomato and red onion served on a garlic- brioche bun with basil pesto mayonnaise. 10 LITTLE ITALY CHEESEBURGER* Fire-grilled 7 oz. beef patty topped with melted provolone cheese, lettuce and tomato. Served on a fresh grilled garlic- brioche bun with house-made basil pesto mayonnaise. 10 THE ITALIAN BURGER* A job for the Italian Stallion. Fire-grilled 7 oz. CLASSIC MEATBALL SANDWICH beef patty under a tower of mozzarella cheese, house- Hand-rolled meatballs topped with house-made tomato made tomato sauce, hot Mozzarella Fritta and crispy sauce and lots of melted mozzarella. Served on a classic pepperoni. 11 toasted Philly roll. 9 Perfect with our New! Warehouse Sangrias. N SIGNATURE DISH * Caution: Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness. MORE WAYS TO CELEBRATE LIFE WITH YOU We’re here to help you celebrate all those happy events. From our Celebration Banquet Packages and our banquet facilities to our Celebration Party Platters, we have everything you need for every occasion. And our delivery, available in most of our restaurants, is a convenient way to enjoy a family meal at home. Visit meatballs.com for more information. A L R I N E C I G I R P O E SPAGHETTI SPAGHETTI WITH MEAT SAUCE Spaghetti topped with more house-made sauce with beef, pork, onions, Romano cheese and tomatoes. Traditional or spicy. 12.95 SPAGHETTI WITH FRESH-MADE CLASSIC SAUCE Choice of Marinara, Tomato or Garlic Butter Sauce. 8.25 SPAGHETTI WITH BEER CHILI Pasta with our beef and beer chili with cheddar cheese and onions. 11.50 SPAGHETTI MADE WITH GLUTEN-FREE INGREDIENTS Spaghetti made with gluten-free ingredients tossed with SPAGHETTI & MEATBALLS N choice of pomodoro or Alfredo sauce. Served with salad Spaghetti topped with hand-rolled beef and pork made with gluten-free ingredients. meatballs and covered with more made-from-scratch tomato sauce. 12.95 POMODORO SAUCE Fresh vegetarian pomodoro sauce, sautéed mushrooms, Goes great with Jacob’s Creek Merlot. spinach, broccoli and freshly roasted veggies. 12.95 ALFREDO SAUCE BAKED PEPPERONI SPAGHETTI Creamy rich Alfredo made with Romano cheese and a hint Spaghetti tossed with sliced pepperoni and tomato sauce. of garlic. 11.75 Topped with mozzarella cheese and oven-baked. 11.95 SPAGHETTI WITH ITALIAN SAUSAGE SPAGHETTI FEAST Spaghetti with two sweet Italian pork sausages in classic Spaghetti with meat sauce with hand-rolled meatballs, tomato sauce. 12.95 sweet Italian pork sausage and garlic bread. 14.29 T A S T Y TOPPERS MEATBALLS 2 for 2.50 | GRILLED CHICKEN 3.50 | SAUTÉED SHRIMP 5 | ITALIAN PORK SAUSAGE 2 ROASTED VEGETABLES 1.50 | BROCCOLI 1.50 | MELTED MOZZARELLA 1.75 | SAUTÉED MUSHROOMS 1.75 MAKE IT A FEAST Includes a meatball, Italian sausage and toasted garlic bread. 3 Z Z L I N S I G NEW WAREHOUSE GRILL Choose fire-grilled sirloin, Atlantic salmon or marinated chicken breasts served over garlic spinach. Served with either gluten-free roasted veggies or potatoes or a choice of spaghetti or fettuccini and sauce. Garnished with house- made bruschetta and served with a side of fresh chimichurri sauce. SIRLOIN STEAK* 16.49 CHICKEN BREAST 14 8 OZ. ATLANTIC SALMON* 15.75 M P T I N T E G PASTA GRILLED CHICKEN ALFREDO Grilled chicken breast atop fettuccini with Alfredo sauce. 14.50 FETTUcciNI ALFREDO Creamy rich Alfredo made with Romano cheese and a hint of garlic tossed with fettuccini. 11.50 BAKED ZITI A baked blend of ziti pasta, made-fresh-daily meat sauce, garlic butter sauce and ricotta and mozzarella cheeses. 11.95 FOUR CHEESE MANICOTTI Four pasta tubes stuffed with a blend of Italian cheeses and topped with fresh tomato and Alfredo sauces. 12.99 CHEESE RAVIOLI GRILLED CHICKEN & BROccOLI PASTA Big, plump ravioli filled with four-cheese filling and covered Tender spaghetti tossed with fresh broccoli, spinach in fresh-made pomodoro sauce. 11.50 and mushrooms in our garlic butter sauce, topped SHRIMP ALFREDO with a freshly grilled chicken breast. 13.95 Succulent shrimp atop tender fettuccini with our house-made Heavenly with Chateau Ste.
Recommended publications
  • Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up

    Innovative Restaurant Brands and Executives Shaping the Fast Casual Segment Start Up

    Innovative restaurant brands and executives shaping the fast casual segment Start up. Scale up. Succeed. Oracle MICROS Simphony Point of Service: • Open API • Gift & Loyalty • Simple Delivery • Labor & Inventory • Easy Online Integrations • Kitchen Display • Analytics & Reporting • Kiosk & Mobile Contact us for a free consultation: oracle.com/food-beverage 1.866.287.4736 Copyright © 2020, Oracle and/or its a�liates. All rights reserved. Oracle and Java are registered trademarks of Oracle and/or its a�liates. ExecutiveEXECUTIVE Summary REPORT Although 2020 isn’t quite half over, it’s already been a trying year thanks to the outbreak of COVID-19. As I watch the fast casual industry rebuild from the upheaval, however, I know two things about its workers and leaders: 1. They take care of one another. 2. Their innovation, creativity and ingenuity never stop even while facing a pandemic. Tom Harper The crisis has been especially hard on restaurants, which CEO [email protected] normally employ millions of global workers. Instead of closing up shop, however, so many fast casual brands have not only found Cherry Cansler Kathy Doyle ways to stay in business by pivoting to online ordering, curbside VP of Editorial, Networld Media Group President & Publisher pick up and delivery, but are also using precious resources to [email protected] help those in need. From collecting customer donations and creating unique social media campaigns to raise money for out- Cherryh Cansler of-work restaurant employees to giving thousands of dollars worth of food to frontline workers VP of Editorial [email protected] and cutting delivery fees, the giving spirit of this industry is contagious.
  • University of Massachusetts Amherst Journalism Department Sicily Program

    University of Massachusetts Amherst Journalism Department Sicily Program

    University of Massachusetts Amherst Journalism Department Sicily Program Food Policy Agreement One of the reasons that so many travelers put Italy on the top of their list of great destinations is the food. Italian cuisine is world famous and some consider Sicilian cuisine the best of the best. Most of the food on your trip to Sicily is included, and on three occasions, we will be served special Sicilian gourmet class menus. Like all Mediterranean regions, typical Sicilian cuisine features fresh seasonal vegetables, bread, pasta, and a wide variety of cheeses, red meats, occasionally poultry, and, particularly in Sicily, seafood of all kinds. Italian meals traditionally have multiple courses and always include a selection of the food groups listed above from which a diner may pick and choose. We are proud of our ability to provide interesting, nutritious, and sometimes gourmet class meals at very reasonable cost, but we are unable to accommodate dietary alternatives that require special purchase or preparation. It is not acceptable to ask for different food items or special food preparation during group meals. The individual student, at his or her own expense, must address individual food preferences or restrictions. One of the major rewards of traveling is participating in the culture of the place you are visiting. If you choose to not take advantage of this opportunity to taste one of the world's great cuisines, it is your prerogative, but understand that others in the group are enjoying the island's culinary diversity. Please keep your opinions to yourself. I have read and agree to abide by the aforementioned food policy for the Journalism Sicily Program.
  • Senza Titolo-2

    Senza Titolo-2

    Our culinary journey embraces every single person getting inside Il Pagliaccio, just like the parallels embrace the world, from west to east Executive Chef: Anthony Genovese Restaurant Manager: Matteo Zappile S e t T a s t i n g M e n u s Join us in a journey through the kitchen and the dining room, through gastronomic culture and hospitality, through ingredients, techniques and sensations ranging from East to West, following parallel lines, symmetries, af nities. Chef Anthony Genovese welcomes you in PARALLELS, a journey originated from emotions, memories and identities. Parallels Tasting Menu 10 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting I l p a g l i a c c i o Dishes and ingredients that represent milestones in the story of our restaurant and in the evolution of Anthony Genovese’s cuisine. These are not classics, they are our classics. 8 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting P a u s e Only for lunch, the lightness of an itinerary dedicated to those who want to discover our cuisine through an unusual and quick journey through taste. 3 courses The tasting menus are served for the entire table, more than 4 people we will serve the tasting L a c a r t a S t a r t e r s “Parallel 38th” Sheep tartare, gs, eggplant and bay leaf ice cream Guinea fowl, red prawns, egg liquor and zucchini Marinated amberjack, foie gras and roasted peach Raw redmullet, melon juice and wild berries Veal, cannellini beans cream and miso
  • Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide

    Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide

    Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods.
  • Trapani Palermo Agrigento Caltanissetta Messina Enna

    Trapani Palermo Agrigento Caltanissetta Messina Enna

    4 A Sicilian Journey 22 TRAPANI 54 PALERMO 86 AGRIGENTO 108 CALTANISSETTA 122 MESSINA 158 ENNA 186 CATANIA 224 RAGUSA 246 SIRACUSA 270 Directory 271 Index III PALERMO Panelle 62 Panelle Involtini di spaghettini 64 Spaghetti rolls Maltagliati con l'aggrassatu 68 Maltagliati with aggrassatu sauce Pasta cone le sarde 74 Pasta with sardines Cannoli 76 Cannoli A quarter of the Sicilian population reside in the Opposite page: province of Palermo, along the northwest coast of Palermo's diverse landscape comprises dramatic Sicily. The capital city is Palermo, with over 800,000 coastlines and craggy inhabitants, and other notable townships include mountains, both of which contribute to the abundant Monreale, Cefalù, and Bagheria. It is also home to the range of produce that can Parco Naturale delle Madonie, the regional natural be found in the area. park of the Madonie Mountains, with some of Sicily’s highest peaks. The park is the source of many wonderful food products, such as a cheese called the Madonie Provola, a unique bean called the fasola badda (badda bean), and manna, a natural sweetener that is extracted from ash trees. The diversity from the sea to the mountains and the culture of a unique city, Palermo, contribute to a synthesis of the products and the history, of sweet and savoury, of noble and peasant. The skyline of Palermo is outlined with memories of the Saracen presence. Even though the churches were converted by the conquering Normans, many of the Arab domes and arches remain. Beyond architecture, the table of today is still very much influenced by its early inhabitants.
  • China in 50 Dishes

    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.
  • Pizza, Pasta & a Whole Lot More

    Pizza, Pasta & a Whole Lot More

    STORE HOURS: Pizza, Pasta & a Whole Lot More Monday-Thursday 11am-10pm Now Oering Delivery Friday-Saturday 11am-10pm $15 minimum order. Sunday 11:30am-9:30pm 571-379-8560 www.bellavitaonline.com Salads Specialty Pasta Salad dressing: * Italian Add a cup of soup or a dinner salad for only $3.25 * Balsamic * Blue Cheese * Ranch * Honey Mustard * Caesar * Thousand Island Dinner - 15.25 Lunch - 10.95 Garden Salad – 4.75 Lettuce, tomatoes, olives, cucumbers, carrots and croutons. Tortellini Milano The Wedge – 10.95 (Served with pita bread.) mushrooms, shallots, red peppers and sausage in a creamy pink A wedge of crispy iceberg lettuce, topped with chopped tomatoes, sauce. bacon, blue cheese crumbles and drizzled with our creamy ranch Appetizers dressing and balsamic glaze. Greek Spaghetti Spaghetti tossed with feta, fresh tomatoes, garlic, shallots and Shrimp Flat Bread – 16.50 Santa Fe Chicken Salad - 14.25 (Served with pita bread.) fresh basil. Finished with extra virgin olive oil and parmesan Roasted tomatoes, garlic and basil over mozzarella and cheddar Grilled Chicken tossed with iceberg lettuce, black beans, corn, cheese. cheese with sautéed shrimp, bacon pieces and drizzled with our avocado, fresh pico de gallo and crunchy tortilla strips. homemade ranch and parmesan cheese. Penne alla Vodka Chef Salad - 11.50 (Served with pita bread.) Fresh iceberg Penne Pasta covered with a creamy pink sauce with a touch of Prosciutto Flat Bread – 14.25 lettuce topped with ham, smoked turkey, mozzarella cheese, vodka and a sprinkle of Parmesan cheese. Roasted tomatoes, garlic and basil over mozzarella cheese with hardboiled eggs, kalamata olives, tomatoes and red onions.
  • Galiee-Style-Fish-Kebabs-2.Pdf

    Galiee-Style-Fish-Kebabs-2.Pdf

    Mediterranean Fish Kebobs and Zucchini Pepper Salad Ingredients: Equipment List: Ice Martini glass Pomegranate juice, 4 oz. per person Cocktail shaker Orange flavored sparkling water - mocktail Measuring spoons and cups Vodka - citrus or unflavored Spoons for stirring Cointreau or other orange liqueur Cutting board and knives Small, medium, and large bowls Olive oil Damp kitchen towel Vegetable oil (e.g., grape seed, canola) 4-5 Skewers for fish kebabs - about 12” long Date molasses/syrup, honey, or maple syrup Serving plates for salad and kebobs Agave syrup - mocktail Glass dish to marinate fish Orange blossom water Baking sheet and parchment paper Black pepper Grill pan or large skillet Red chile flakes Tongs and whisk Coriander Brush for olive oil (optional) Cumin Plastic bag or covered dish, to sweat Ground fennel peppers Kosher salt Mixer with dough hook (optional) for Za’atar or rosemary leaves flatbread Bread flour Instant yeast Things to have completed Greek yogurt prior to the start of class: Firm white fish filets, 1” to 1-1/2” inch thick • Print out the recipes and read through! • At least 1 hour prior to class, make Arugula flatbread dough (optional) Cilantro • Soak skewers for at least 30 minutes, if 2 Bell peppers using wood/bamboo skewers Fresh dill • About 30 minutes prior to class, rinse Garlic fish in water, pat dry and cut in cubes. ~4 Lemons (~5 oz. juice plus slices) Sprinkle lightly with salt and leave 1 Lime uncovered on a plate in the refrigerator Fresh mint • Preheat oven to 425°F 1 Orange • Preheat grill, if using Fresh
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food

    Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food

    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
  • Pisco Y Nazca Doral Lunch Menu

    Pisco Y Nazca Doral Lunch Menu

    ... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
  • Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily

    Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily

    Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins.
  • Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger

    Sandwiches Starters Salad Pasta Pizza Coal-Fired Burger

    8AM MONDAY - FRIDAY (BREAKFAST 8-11AM, LUNCH 11AM - 3PM / DINNER 3PM - CLOSE) 10AM SATURDAY & SUNDAY (BRUNCH 10AM - 2PM / DINNER 2PM - CLOSE) STARTERS TODAY’S SOUP CUP 4 BOWL 6 ONION RINGS HAND-CUT, CHERRY PEPPER AIOLI FULL 10 | HALF 5 COAL-FIRED LONG STEM ARTICHOKES FLATBREAD WITH HOUSE-MADE BUFFALO TEMPURA CAULIFLOWER QUARTER HEAD FLASH FRIED, HUMMUS, CHERRY TOMATOES, PARMESAN, BABY GREEN SALAD, SWEET ONION HOUSE-MADE BUFFALO, GORGONZOLA DRESSING 12 VINAIGRETTE, LEMON GARLIC AIOLI 13 ALFREDO GNOCCHI HAND-ROLLED, ALFREDO SAUCE, PEAS, PARMESAN, CRISPY CALABRESE MEATBALLS TOMATO SAUCE, PECORINO ROMANO, PROSCIUTTO 13 HOUSE-MADE FOCCACIA 15 GOAT CHEESE PEPPADEWS STUFFED WITH GOAT CHEESE, BABY GREENS, PITCH WINGS CHOICE OF: HERB COAL-FIRED, SWEET & SPICY ROSEMARY, BASIL PESTO VINAIGRETTE, BALSAMIC REDUCTION DRIZZLE 10 TRADITIONAL HOUSE-MADE BUFFALO, THAI PEANUT, SMOKED PEACH BBQ 15 JUMBO LUMP CRAB CAKES WHITE BEAN AND QUINOA SALAD, SWEET CORN, BOLOGNESE FRIES HOUSE-MADE BOLOGNESE, RICOTTA, TRUFFLE OIL 13 BEAN SPROUTS, RED WINE VINAIGRETTE, BASIL PESTO AIOLI, MICROGREENS 16 MIX AND MATCH ANY TWO STARTERS BELOW FOR 13 OLIVE BOWL GREEK OLIVE MIX, ROASTED RED PEPPERS, CHERRY PEPPER 8 TUSCAN WHITE BEANS ROSEMARY, ROASTED GARLIC, CREAMY OR ROASTED BRUSSELS SPROUTS ROASTED GARLIC, PANCETTA OR SPICY EVOO STYLE 8 PISTACHIOS, PARMESAN 8 TUSCAN CAULIFLOWER ROSEMARY, ROASTED GARLIC, CREAMY TRUFFLE FRIES 8 PLAIN FRIES 7 OR EVOO STYLE, PARMESAN 8 SALAD ADD: ONE MEATBALL 3 IMPORTED WHITE ANCHOVIES 4 CHICKEN 6 SALMON 8 SHRIMP 6 CRAB CAKES 12 *ANGUS BEEF