DOCSLIB.ORG

House Crafted

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
House Crafted HOUSE CRAFTED TOMATO BASE ADVENTUROUS BASE COLLABORATION PIES 15 / 25 / 34 Puget Pounder 15.5 / 24.5 / 29.5 Legion of Shroom 15 / 23.5 / 28.5 FEATURING SALT BLADE NORTHWEST CURED MEATS Caramelized Onion Base, Italian Sausage, Asiago, Chevre, Garlic, Shiitake, Pepperoni, Canadian Bacon, Italian Sausage, Mushroom, Black Olive Button and Oyster Mushrooms Cherry Bomb 15 / 23.5 / 28.5 Nobody in the Northwest does it better than Salt Blade. The exclusive Mama Lil's Peppers, Double Italian Sausage, Parmesan, Fresh Basil pepperoni and salami picante mix featured on these pies is some of the best Viper 15 / 23.5 / 28.5 cured meat we have tasted anywhere. The meat comes from barley fed pigs Eggplant Bharta Base, Vindaloo Chicken, Red Pepper, Paneer, Pickled Carrot and Dragon 15.5 / 24.5 / 29.5 and grass fed beef at Olsen farms in Colville, WA. It couldn’t be any more pure. Daikon Radish, Fresh Cilantro Pepperoni, Double Italian Sausage, Fresh Jalapeño, Fresh Garlic The chiles in the picante come from Tonnemaker Farm in Woodinville. Order 14 / 21 / 26.5 these with confidence. A Northwest flavor explosion awaits. Veggie Thai Wood Butcher 15 / 23.5 / 28.5 Peanut Sauce Base, Green Pepper, Broccoli, Red Onion, Pepperoni, Italian Sausage, Green Pepper, Mushroom, Red Onion Pickled Carrot and Daikon Radish, Fresh Cilantro choose 1-5 stars for spice M-80 Tree Hugger 15 / 23 / 28.5 Salt Blade Pepperoni and Salami Picante Mix Thai One On 15 / 23 / 29.5 Mama Lil's Peppers, Parmesan, Fresh Basil, Tomato Sauce Sun-dried Tomato, Spinach, Mushroom, Artichoke, Tomato, Broccoli Peanut Sauce Base, Thai Chicken, Green Pepper, Broccoli, Red Onion, Black Olive, Fresh Garlic (Remove Mozzarella for a Killer Vegan Pie) Pickled Carrot and Daikon Radish, Fresh Cilantro choose 1-5 stars for spice Dragon Slayer John Candy 14.5 / 23 / 27.5 Salt Blade Pepperoni and Salami Picante Mix Buffalo Soldier 15 / 23.5 / 28.5 Pepperoni, Canadian Bacon, Italian Sausage Fresh Jalapeno, Fresh Garlic, Tomato Sauce Ranch Base, Buffalo Chicken, Mama Lil's Peppers, Fresh Jalapeño, (Pro tip…add Jalapeños) 15.5 / 24.5 / 29.5 Gorgonzola, Fresh Cilantro - served with a side of Blue Cheese Dressing Colville Pepperoni Ultimate Pepperoni 13.7 / 21.8 / 26 Texas Leaguer 13.5 / 21 / 25.5 Salt Blade Pepperoni and Salami Picante Mix, Tomato Sauce 1.5x the Pepperoni, Provolone BBQ Sauce Base, BBQ Chicken, Red Onion, Fresh Cilantro Kitchen Sink 16 / 27 / 33 Yeti 15.5 / 24.5 / 29.5 Pepperoni, Canadian Bacon, Italian Sausage, Chicken, Bacon, OLIVE OIL BASE Alfredo Sauce Base, Chicken, Bacon, Tomato, Red Onion, Parmesan Mushroom, Black Olive, Green Pepper, Tomato, Fresh Garlic Forager 15 / 23.5 / 28.5 Chicken Club 15 / 23.5 / 28.5 Prosciutto, Portobello Mushroom, Fresh Arugula, Roasted Red Pepper, Provolone BREAD STICKS Ti Chicken, Bacon, Spinach, Tomato, Red Onion - served with side of Ranch Quentin Florentino 15 / 23.5 / 28.5 Classic 10 / Buffalo 13.3 / Jalapeno & Feta 13.3/ Bacon Pesto 13.3 Hurricane 15 / 23 / 28.5 Artichoke, Sun-dried Tomato, Spinach, Goat Cheese, Parmesan Mushroom, Green Pepper, Red Onion, Tomato, Black Olive half / whole Chevre Roast 14.5 / 22.5 / 27.5 SALAD Grand Salami 15 / 23.5 / 28.5 Roasted Red Pepper, Goat Cheese, Roasted Garlic, Fresh Basil Wild Greens 8.5 / 12 Wild Greens, Tomato, Gorgonzola, Cashew, Raspberry Salami, Roasted Red Pepper, Pepperoncini, Provolone Super Margarita 14.5 / 22.5 / 27.5 Raspberry Vinaigrette Spanish Steps 15 / 23.5 / 28.5 Tomato, Red Onion, Feta, Fresh Basil Chop 11 / 14 Romaine, Chicken, Salami, Provolone, Garbanzo Bean, Red Onion, Italian Sausage, Roasted Red Pepper, Gorgonzola, Fresh Basil Frog Belly Green 13.5 / 21 / 25.5 Tomato, Fresh Red Pepper, Crouton, Balsamic Vinaigrette Pesto, Tomato, Parmesan Organic Drift 14 / 21.5 / 26.5 Caesar 8 / 11 Romaine, Parmesan, Crouton, Caesar Dressing Spinach, Tomato, Red Onion, Feta Howser 15 / 23.5 / 28.5 Zeek the Greek 11 / 14 Romaine, Green Pepper, Red Onion, Tomato, Hawaiian 11.5 / 19.5 / 23.5 Spinach, Red Onion, Feta, Fresh Garlic, Parmesan, Fresh Basil Kalamata Olive, Feta, Greek Dressing Canadian Bacon, Pineapple Greek 14.5 / 22.5 / 27.5 18th Green 9 / 13 Romaine, Mushroom, Black Olive, Green Pepper, Tomato Tomato, Red Onion, Green Pepper, Kalamata Olive, Feta Choice of Dressing: Balsamic or Raspberry Vinaigrette, Caesar, Greek, Blue Cheese, Ranch CRAFT YOUR OWN BASE VEGGIES FRESH HERBS DRESSING pizza Tomato Sauce Artichoke Heart Basil Raspberry Vinaigrette Peanut Sauce Choose your size Choose your base Add toppings Black Olive Cilantro Greek veggie / protein BBQ Broccoli 9” mini - 10 1.0 / 1.5 Caramelized Onion Arugula Caesar Ranch Button Mushroom Balsamic Vinaigrette 13” medium - 17 1.25 / 2.0 Bharta Cashews Blue Cheese Alfredo 17” large - 21 1.5 / 2.5 Fresh Garlic Ranch Fresh Jalapeño CHEESE bread STICKS Mozzarella (diced) Fresh Red Pepper Parmesan Garbanzo Bean Gorgonzola Classic sticks Choose your Add toppings Green Pepper veggie / protein Provolone with parmesan, side sauce 1.3 / 2 Chèvre Kalamata Olive mozzarella Feta Mama Lil's Peppers 10” breadsticks - 10 Paneer Oyster Mushroom Asiago Pepperoncini salad MEAT Pesto Pickled Carrot and Daikon Radish Pepperoni Choose your size Choose your base Add toppings Italian sausage Pineapple Pizza sizes veggie / protein Canadian Bacon Portobello Mushroom 9” mini - feeds 1 13” medium - feeds 2 wild greens Salami half - 7 0.5 / 1 Red Onion 17” large - feeds 3 to 5 or Prosciutto whole - 9 1 / 2 Bacon Roasted Garlic romaine GLUTEN FREE party - 33 3 / 6 Chicken Roasted Red Pepper Make any medium Thai Chicken gluten-free for 3.80* Roma Tomato Choose your dressing BBQ Chicken *Zeeks Pizza is not a gluten-free Shiitake Mushroom environment. Pizza is prepared and Buffalo Chicken cooked using shared equipment Vindaloo Chicken Spinach All pizzas have an olive oil base, mozzarella, finished with oregano Anchovy Sun-dried Tomato All pizzas have an olive oil base, mozzarella, finished with fresh oregano .
Load more

Recommended publications
  • Cured and Air Dried 1
    Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board.
    [Show full text]
  • Meat Curing and Sodium Nitrite
    MEDIA MYTHCRUSHER Meat Curing and Sodium Nitrite The use of nitrite to produce cured meats like salami, ham, bacon and hot dogs, is a safe, regulated practice that has distinct public health benefits. However, much confusion and even mythology surrounds nitrite. Being mindful of key words and statistics and providing appropriate context can help reporters improve the accuracy of their coverage and the information that is passed on to readers and viewers. We’ve compiled ten tips to improve accuracy when writing about the use of sodium nitrite in cured meats. #1: Nitrite is not ‘unnatural’. Before the terms nitrate and nitrite are often used refrigeration was available, humans salted and interchangeably, meat companies mainly use dried meat to preserve it. It was discovered sodium nitrite to cure meat, not sodium nitrate. that the nitrate in saltpeter was extremely At the turn of the 20th century, German effective in causing a chemical reaction known scientists discovered nitrite (and not nitrate) as “curing.” Not only did this give meat a was the active form of these curing salts. When distinct taste and flavor, it also preserved it and added directly, rather than as nitrate, meat prevented the growth of Clostridium botulinum, processors can have better control of this which causes botulism. important curing ingredient and more closely manage how much they are adding. Later on, scientists came to understand that nitrate naturally found in the environment #3: Cured meats are a miniscule source of converts to nitrite when in the presence of total human nitrite intake. Scientists say that certain bacteria.
    [Show full text]
  • Starters & Sharers the Rest from the Sea Sides Salads
    WEDNESDAYS FRIDAYS SATURDAYS SUNDAYS GOURMET STEAK NIGHT SEAFOOD SATURDAYS SUNDAY SOCIAL BURGER NIGHT 21 day aged steaks cooked over charcoal 3 seafood specials, Relax and enjoy our fabulous brunch menu Sirloin, Fillet and T-Bone from the pier to the pan as fast as we can! whilst catching up on the Sunday papers All burgers £10, for one night only 3 fish specials from today’s catch Look out for our locally sourced specials Served from 6.30pm till 9.30pm Available from 5pm Served 10.30am till 12.30pm STARTERS & SHARERS FROM THE SEA — — TRIO OF HAGGIS £6.99 CRISPY FRIED ISLE OF MULL SCALLOPS GOURMET SCAMPI Haggis pakora, mini haggis pie and MORANGIE BRIE £6.99 £17.99 & CHIPS £13.99 haggis bon bon Ripe Scottish Brie, crispy fried in rosemary Creamy mash, venison chorizo and a wild Bread crumbed whole langoustine tails . crumb and served with whisky apple mushroom sauce served with Cuan fries and homemade SEAFOOD PLATTER chutney . tartare sauce FOR 2 £14.99 . FISH AND CHIPS £10.99 . Hot smoked Scottish salmon, smoked TASTER PLATTER Chunky fillet of haddock, crispy fried in TODAY’S TRIO £13.99 mackerel, prawn cocktail, rollmop herring our special recipe batter and served with Served over rumbledethump potatoes with FOR 2 £14.99 Cuan fries and home- made tartare sauce and crab timbale. Served with dips and Mini haggis pie, Great Glen Venison a Arran cheddar and chive cream sauce . crusty bread Salami, Cuan Mor Pate, black pudding . scotch egg and crispy fried Morangie Brie. SCRABSTER LANDED LOCAL SALMON FILLET GREAT GLEN VENISON Served with chutneys and crusty bread COLEY FILLET £12.50 £13.50 SALAMI CROSTINI £6.99 .
    [Show full text]
  • The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • NORTH BEND, NE Chicken Bacon Ranch (660 Cal) Chicken, Real Bacon Pieces, Cheese Blend, Lettuce, Tomato, Ranch
    HEARTY PASTAS OVEN-BAKED SANDWICHES Served with small salad, see the buffet for salad bar calorie information, Served with pickle spear (5 Cal) and chips (160 Cal). and garlic bread. 2 slices individual, 8 slices family (310 Cal/Slice). Served on 7” Italian roll. Indivdual Family Super Ham & Cheese (580 Cal) Spaghetti (560 / 1680 Cal) ........................................................................... $7.99 .......$17.99 Ham, Mozzarella, Lettuce, Tomato, Italian Dressing .......................................................................................$5.99 Spaghetti with Meatballs (790 / 2360 Cal) ....................................... $8.99 .....$19.99 Spicy Pepperoni (670 Cal) Pepperoni, Mozzarella, Lettuce, Tomato, Italian Dressing .............................................................................$5.99 Deluxe Spaghetti (680 / 2010 Cal) .......................................................... $8.99 .....$19.99 Beef, Sausage, Pepperoni, Mushroom, Onion, Green Pepper Turkey Deluxe (590 Cal) Turkey, Mozzarella, Lettuce, Tomato, Mayo .................................... $7.99 Tortellini Alfredo (1190 / 3560 Cal) ........................................................ $8.99 .....$23.99 Meaty Meatball (750 Cal) Meatballs, Mozzarella, Marinara Sauce .......................................$6.99 Chicken Tortellini Alfredo (1230 / 3690 Cal) ................................... $9.99 .....$25.99 Italian Sub (710 Cal) Fettuccini Alfredo (970 / 2910 Cal) ........................................................ $8.99 ....
    [Show full text]
  • Ethnic.Sausage.Pdf
    Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic.
    [Show full text]
  • Physicochemical, Microbiological and Colour Attributes of Horse Salami Established During the Ripening Period
    PAPER PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD D. KOVAčEVIća, K. MastanJEVIća *, J. PLEADINb and J. FRECEc aDepartment of Food Technology, Faculty of Food Technology University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia bLaboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia cDepartment of Biochemical Engineering, Faculty of Food and Biotechnology University of Zagreb, Pierrotijeva 6, HR-10000 Zagreb, Croatia *Corresponding author: Tel. +385 31 224 298 Fax +385 31 207 115, email: [email protected] ABSTRACT Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributa- ble to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial popu- lation thereby being Lactobacillus plantarum,
    [Show full text]
  • Non-Alcoholic Fatty Liver Disease
    NON-ALCOHOLIC FATTY LIVER DISEASE — A GUIDE TO — WHAT& HOW TO E AT TABLE OF CONTENTS PART 1 PART 2 • THE NORMAL LIVER • NUTRITION BASICS • THE LIVER WITH NON-ALCOHOLIC • WHAT ARE THE DIFFERENT FATTY LIVER DISEASE (NAFLD) FOOD GROUPS? • STAGES OF NON-ALCOHOLIC FATTY LIVER DISEASE PART 3 PART 4 • FOUR WAYS TO COOK VEGETABLES • TAKE A LOOK AT YOUR PLATE —MAKING RECIPES LIVER FRIENDLY • SAMPLE MEAL PLAN • GROCERY SHOPPING AND PLANNING MEALS • SNACKS & SMOOTHIES PART PART 1 THE LIVER AND NAFLD WHERE IS THE LIVER? The Iiver is one of the largest organs in the body. It is located in the upper right side of the belly. The liver is the only organ able to repair itself after injury. Your liver is essential to your life. You cannot live without it. THE LIVER— ASSISTS IN DIGESTION OF PROTEINS, FATS AND CARBOHYDRATES IS ESSENTIAL FOR DEVELOPING PROTEINS THAT SUPPORT OUR MUSCLE AND IMMUNE SYSTEM STORES AND RELEASES ENERGY, VITAMINS AND MINERALS HELPS MAINTAIN BLOOD SUGAR REMOVES TOXINS FROM THE BLOOD STREAM 2 WHAT IS NON-ALCOHOLIC FATTY LIVER DISEASE? Non-Alcoholic Fatty Liver Disease (NAFLD) results when liver cells become filled with fat. This fat can cause injury to the liver which can lead to cirrhosis, a severe condition where the liver is permanently scarred and damaged. Cirrhosis can lead to liver cancer or liver failure. You can control the progression of NAFLD by making the choice to change your diet and engage in daily activity. Most people do not know About 30% of U.S adults they have NAFLD, signs and have non-alcoholic fatty liver symptoms do not appear until disease.
    [Show full text]
  • À La Carte Menu
    À LA CARTE MENU MONDAY TO FRIDAY 4.00PM – 9.00PM SATURDAY – SUNDAY AVAILABLE ALL DAY Food Allergies and Intolerance Before you order your food and drinks please speak to a member of our staff if you have a food intolerance (v) - suitable for Vegetarian (v) - suitable for Vegan STARTERS FOCACCIA All our focaccias/pizzas are hand made from an artisan recipe which has been handed down for generations which allows our dough to ferment for 72 hours. Made with the finest of ingredients imported from Italy, complimented with a fusion of Scottish and Italian produce. Please choose from the following flavours - • GARLIC BREAD (v) £6.45 Garlic butter focaccia, green peppercorns and oregano finished with garlic oil • CHEESY GARLIC BREAD (v) £7.45 Classic 3 cheese focaccia finished with oregano and black pepper Vegan alternative available (v) • OLIVES AND ROSEMARY (v) (v) £7.45 Marinated mixed olives and rosemary focaccia finished with garlic oil • SWEET PEPPER AND GOAT CHEESE (v) £7.95 Roasted peppers, sun blush tomato, mozzarella and Goat cheese focaccia finished with fresh rocket • PARMA RUCOLA £9.95 Focaccia bread topped with San Daniele Parma ham, Parmigiano Reggiano and crisp rocket • STORNOWAY BLACK PUDDING AND APPLE £10.95 Focaccia bread topped with Stornoway black pudding, caramelised apples, mozzarella and fresh chillies BRUSCHETTA Toasted sourdough bread spread with our own signature garlic and herb butter, topped with a choice of: • Plum tomato and basil, buffalo mozzarella, rocket and balsamic reduction (v) £6.95 • Plum tomato and basil, melted mozzarella, San Daniele Parma ham and balsamic reduction £7.45 (Cont’d over) …….
    [Show full text]
  • Eovaldis-Menu-2020-1
    EOVALDI’S SANDWICHES EOVALDI’S SPECIALTY SANDWICHES PICK 2 COMBO ANY 4 ½ SANDWICH, WITH A CUP OF SOUP, 4 ½ INCH (HALF) $4.95 4 ½ INCH (HALF) $6.95 CHILI, OR SIDE SALAD 6 INCH $6.95 6 INCH $7.95 9 INCH (WHOLE) $7.95 9 INCH (WHOLE) $8.95 $7.95 12 INCH $9.95 12 INCH $10.95 HOMEMADE SOUPS & CHILI ……………………………………………………………………. ……………………………………………………………………. EOVALDI’S SPECIAL: ROAST BEEF, HAM, CHICAGO STYLE: OUR FAMOUS SALSICCIA EOVALDI’S CHILI $3.95 MORTADELLA, GENOVA SALAMI, PROVEL, LETTUCE, RESTING ON A BED OF HOT ROAST BEEF, COVERED WITH CHEDDAR CHEESE $4.25 TOMATOES, PICKLES, ONIONS, PEPPERONCINI, WITH A LAYER OF HOT PEPPER CHEESE TOPPED CHILI MAC LARGE $7.25 MAYO WITH ONIONS, PICKLES, AND AU JUS SMALL $6.25 ……………………………………………………………………. ……………………………………………………………………. SOUP OF THE DAY $3.95 EXTRA SPECIAL: ROAST BEEF, HAM, MORTADELLA, THE DADDY: OUR FAMOUS SALSICCIA ……………………………………………………………………. GENOVA SALAMI, PEPPER CHEESE, LETTUCE, ALONG WITH OUR HANDMADE MEATBALLS TOPPED EOVALDI’S SALADS TOMATOES, PICKLES, ONIONS, PEPPERONCINI, WITH PROVEL CHEESE AND RED SAUCE MAYO, AND HOUSE DRESSING ……………………………………………………………………. ……………………………………………………………………. THE GODFATHER: OUR SICILIAN BOMBER CHEF SALAD: ROMAINE & ICEBERG LETTUCE, NEW YORK STYLE: HAM, GENOVA SALAMI, HOT SANDWICH TOPPED WITH HOMEMADE SALSICCIA GENOVA SALAMI, HAM, TOMATOES, RED ONIONS, COPPA, PROVOLONE, LETTUCE, TOMATOES, ……………………………………………………………………. PROVEL AND PARMESAN CHEESES. CHOICE OF ONIONS, PEPPERONCINI, AND HOUSING DRESSING AVAILABLE IN ONE SIZE: DRESSING ……………………………………………………………………. CHICKEN PARM, VEAL PARM, BREADED COD LARGE $7.95 MEATBALL: OUR SPECIAL RECIPE WITH RED SAUCE, 4 ½ INCH $5.95 SIDE $4.95 PROVEL CHEESE, AND CHOICE OF TOPPINGS ……………………………………………………………………. ……………………………………………………………………. ……………………………………………………………………. CHICKEN OR VEAL PARMESAN: TOPPED WITH SPECIAL SALAD: ROMAINE & ICEBERG LETTUCE, SALSICCIA: OUR FAMOUS ITALIAN SAUSAGE OUR RED SAUCE, MOZZARELLA AND PARMESAN ARTICHOKE HEARTS, RED ONIONS, PIMENTOS, SERVED WITH OUR RED SAUCE AND CHOICE OF CHEESES TOMATOES, AND PARMESAN CHEESE.
    [Show full text]
  • Menu Options
    MENU OPTIONS Calories Total Fat Calories from (g) Fat Total (g) Fat Saturated (g) Fat Trans (mg) Cholesterol Sodium (mg) (g) Carbohydrate Total Dietary Fiber (g) (g) Sugars (g) Protein Large ExtraMostBestest® Pizzas Egg Milk Wheat Soy Pepperoni 2470 990 112 48 3.5 270 5570 251 13 14 117 a a a Cheese 2270 770 87 44 3 225 4490 253 13 12 121 a a a Sausage 2650 1130 128 53 2.5 290 5860 252 13 12 126 a a a Beef 2550 1030 117 52 5 280 5620 250 13 12 126 a a a Stuffed Crust Pepperoni 3030 1400 158 72 4.5 395 7170 259 13 15 146 a a a Large Specialty Pizzas 5 Meat Feast™ (Ham) 2730 1180 133 56 3.5 315 6600 252 13 15 133 a a a 5 Meat Feast (Canadian Bacon) 2740 1190 134 56 3.5 320 6740 252 13 15 134 a a a Ultimate Supreme 2410 920 104 44 2.5 240 5450 258 15 17 114 a a a 3 Meat Treat® 2760 1230 139 58 3 310 6300 252 13 14 130 a a a Hula Hawaiian® (Ham) 2160 610 69 32 2 200 4960 272 14 30 114 a a a Hula Hawaiian (Canadian Bacon) 2200 640 72 33 2 215 5330 273 13 31 116 a a a Veggie 2250 740 84 39 2 155 5310 266 20 19 101 a a a Large Classic Pizzas Pepperoni 2210 790 90 39 2.5 210 4660 249 13 13 105 a a a Cheese 1950 580 65 31 2 150 3680 248 12 12 95 a a a Sausage 2160 750 85 37 2 190 4350 249 12 12 104 a a a Beef 2150 740 83 38 3 195 4350 248 13 12 106 a a a DEEP!DEEP!™ Dish Pizzas Pepperoni 2770 980 111 47 3 240 5220 319 16 16 129 a a Cheese 2500 750 85 38 2.5 175 4170 317 16 14 118 a a Sausage 2810 1010 114 48 2.5 235 5170 319 16 14 131 a a Beef 2750 950 107 47 3.5 230 5010 318 16 14 130 a a DEEP!DEEP!™ Dish Specialty Pizzas Ultimate Supreme 3050
    [Show full text]
  • Food in Pregnancy
    Food in Pregnancy A healthy diet is an important part of a healthy lifestyle at any time, but is especially vital if you're pregnant. Eating healthily during pregnancy will help your baby to develop and grow. You will probably find that you are hungrier than usual, but you don't need to "eat for two" – even if you are expecting twins or triplets as this can cause weight gain which might be difficult to shed later. Having healthy snacks like fruit and vegetable sticks with you will make it easier to keep hunger at bay. There are some foods to avoid or take care with when you're pregnant, because they might make you ill or harm your baby. Make sure you know the important facts about which foods you should avoid or take precautions with when you're pregnant………… Raw or undercooked meat Fish Do not eat raw or undercooked meat, including meat Cheese Meat & Eggs joints and steaks cooked rare, because of the potential Fish to avoid: risk of toxoplasmosis. Cook all meat and poultry Cheese thoroughly so it's steaming hot and there's no trace of When you're pregnant or planning to get pregnant, you shouldn't eat pink or blood – especially with poultry, pork, sausages Don't eat mould-ripened soft cheese (cheeses with shark, swordfish or marlin. and minced meat, including burgers. Raw or undercooked meat a white rind) such as brie and camembert. This includes mould-ripened soft goats' cheese, such as Toxoplasmosis is an infection caused by a parasite Do not eat raw or undercooked meat, including meat joints and steaks Fish to restrict: chevre.
    [Show full text]