DOCSLIB.ORG

Cover Page for MONDAYS & TUESDAYS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Cover page

  • F O R   M O N D A Y S
  • &

T U E S D A Y S

  • W E S T E R N
  • &
  • G R I L L S E C T I O N S

  • C O L D
  • &
  • J A P A N E S E

S O UP
S E AFOOD O N I C E S E L ECTI ON:

BLUE CRABS
ROASTED CARROTS AND PUMPKIN SOUP Croutons, Parmesan Cheese, Crispy Bacon
BLACK TIGER PRAWNS

MUSSELS
C A R V I N G
CLAMS

WHOLE ROAST U.S. BEEF RUMP PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN
*Herbed Butter, Garlic Butter, Lemon Butter

JAPANESE SUSHI BAR

O N T H E G R I L L BBQ PORK BELLY
S U S H I BELT FISH SALMON
BEEF KEBAB SHRIMP KEBAB GINDARA STEAK NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH BEEF TENDERLOIN STEAK
TAMAGO CUTTLEFISH

M A K I R O L L S DRAGON CLAW FUTO MAKI VEGETARIAN ROLL CALIFORNIA MAKI
V E G E T A B L E S MASHED POTATO MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO
S A S H I M I

TAMAGO TUNA
S A U C E S MUSHROOM GRAVY THYME JUS
SALMON
HERB & GARLIC BUTTER

PICKLED SHRIMP SALAD PINEAPPLE-INFUSED SAKE
HOT WESTERN DISH

BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE
C O LD C U TS P L ATTER (Farmer’s Ham, Pastrami, Salami) C H E ESE P L ATTER (Blue Cheese, Smoked Cheese, Emmental, Toasted Nuts, Dried Fruits)
C O N D I M E N T S BBQ SAUCE DIJON MUSTARD

C O M P O S E D S A L A D S

HORSERADISH SAUCE WHITE WINE CREAM SAUCE HOT SAUCE
W A LDORF S A LAD (Apple, Celery, Walnuts) L E M ON & F E TA Q U I NOA S A LAD (Olives, Tomato, Parlsey) S O M T A M S A LAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) C H I CKEN M A NGO A N D C UCUMBER S A LAD

  • W O K , R O A S T
  • &
  • D I M S U M

  • C
  • A
  • N
  • A
  • P
  • É
  • B
  • I
  • T
  • E

A S IAN S TATION & C H I NES E R O AST S E CTI ON

Live Cooking, Fried Rice Meat & Vegetable Selection

S H RI MP A N D C UCUMBER B I T ES (Cream Cheese, Chives, Capers) D E V IL ED E G GS (Dijon Mustard, Smoked Paprika) G O RGONZOLA T R UFFLES (Mixed Nuts, Apricot) V I E TNAMES E F R ES H S P RI NG R O LL (Rice Paper Wrapper, Shrimp, Cilantro, Lettuce, Rice Noodles)

MEAT, FISH & VEGETABLE OFFER

KUNG PAO CHICKEN SWEET AND SOUR PORK BLACK PEPPER BEEF LO HAN CHAI PAD THAI (SHRIMP OR CHICKEN) YAKIMESHI FRIED RICE

  • L I V E S T A T I O N P A S T A
  • &
  • R I S O T T O

SPAGHETTI BOLOGNESE (Meat Sauce, Parmesan Cheese) FETTUCINE CARBONARA (Bacon, Mushroom, Parmesan) PENNE ARRIABBAITA (Spicy Pomodoro Sauce, Garlic, Basil) FUSILLI PESTO PASTA
ASIAN ROAST PEKING DUCK
C O NDI MENTS:

Shrimps, Bacon, Mushrooms, Peppers, Olives, Sun Dried Tomato, Mix Roasted Vegetables, Parmesan Cheese, Garlic Baguette
PECKING DUCK WRAP PORK MACAU LECHON KAWALI

LOCAL FILIPINO STATION: SISIG STATION

CONDIMENTS PINOY SARSA ASIAN SAUCE CHINESE BLACK VINEGAR TOYO MANSI
CHAR-GRILLED PORK EARS AND MEAT

Onion, Calamansi Juice, Chili, Chicken Liver

NOODLE

TAIWANESE BEEF SOUP BRAISED BEEF, BEANSPROUT, CILANTRO, RED ONION RAMEN NOODLES, EGG NOODLES, RICE NOODLES
ATCHARA DIM SUM PORK SIOMAI SHANGHAI DUMPLING HAR GOW

KIDS MENU

CHICKEN NOODLES SOUP (Egg Noodles, Boiled Egg, Carrots, Cabbage) SWEET FILIPINO SAUCE (a choice of Spaghetti and Penne) CRISPY CHICKEN NUGGETS WITH FRIES CRISPY FISH FINGER WITH FRIES
ASADO PAO

D E S S E R T   P L A T T E R

ICE CREAM FRESH FRUIT

TEMPURA

SHRIMP CHICKEN EGGPLANT ZUCCHINI BELL PEPPERS ONION RINGS

Page 2

F O R   W E D N E S D A Y S

  • W E S T E R N
  • &
  • G R I L L S E C T I O N S
  • C O L D
  • &
  • J A P A N E S E

S OUP
S E A F OOD O N I C E S E LE CTI ON:

BLUE CRABS
POTATO AND CHEDDAR SOUP Fried Garlic, Herb Croutons, Spring Onion
BLACK TIGER PRAWNS

MUSSELS

  • C
  • A R V I N G

CLAMS

ROAST U.S. STRIPLOIN
*Herbed Butter, Garlic Butter, Lemon Butter

SPICED BBQ PORK RIBS HERBED & GARLIC ROASTED CHICKEN

J A P A N E S E S U S H I B A R

S U S H I BELT FISH SALMON TAMAGO CUTTLEFISH
O N T H E G R I L L BBQ PORK CHOPS CHICKEN KEBAB BEEF KEBAB GINDARA STEAK NORWEGIAN SALMON STEAK CAJUN SPICED CHICKEN THIGH PORK TENDERLOIN STEAK

  • M A K I
  • R
  • O L L S

PHILADELPHIA ROLL VEGAN ROLL SPICY TUNA
V E G E T A B L E S MASHED POTATO MIXED ROASTED VEGETABLES ROASTED ROOT VEGETABLES
EBI TEMPURA CALIFORNIA MAKI

S A S H I M I TAMAGO TUNA
S A U C E S
SALMON
PEPPER CORN JUS

RED WINE JUS
P I C KL ED S H RI MP S A L AD
HERB & GARLIC BUTTER
P I N EA PPLE -I NF USE D S A KE

C O LD C U TS P L A T T ER (Farmer’s Ham, Pastrami, Salami)

HOT WESTERN DISH

BEEF BOURGUIGNON CREAMY LEMON BAKED FISH
C H EESE P L A T TE R (Blue Cheese, Smoked Cheese,

Emmental, Toasted Nuts, Dried Fruits)

  • C
  • O N D I M E N T S

C O M P O S E D S A L A D S

BBQ SAUCE DIJON MUSTARD HORSERADISH SAUCE WHITE WINE CREAM SAUCE SPICY SAUCE
NUTTY ROASTED PUMPKIN SALAD

(Lemon Vinaigrette, Sun-dried Tomato, Mixed Greens)

ITALIAN PASTA SALAD

(Olives, Peppers, Tomato, Cold Cuts, Penne Pasta)

ASIAN SLAW

(Red and White Cabbage, Red Onion, Carrots, Sesame Seeds, Asian Dressing)

SPICY MARINATED TOFU SALAD

(Tomato, Cucumber, Onion, Asian Spicy Dressing)

  • C
  • A
  • N
  • A
  • P
  • É
  • B
  • I
  • T
  • E

  • W O K , R O A S T
  • &
  • D I M S U M

ASIAN STATION & CHINESE ROAST SECTION

T U NA T ATAKI (Mayo, Sriracha, Cucumber, Red Onion) S A LMON C E V ICH E (Red Onion, Bell Pepper, Chili, Cilantro, Vinegar) B E ETROOT S H OOTERS W I TH F E TA C R EAM S A LAMI A N TIP ASTO I N S TI CKS

Live Cooking, Fried Rice Meat & Vegetable Selection

MEAT, FISH & VEGETABLE OFFER

THAI CHICKEN PEANUT MANDARIN ORANGE PORK SZECHUAN PEPPER BEEF SALMON TERIYAKI BROCCOLI WITH GARLIC SAUCE SINGAPOREAN NOODLES

L I V E S T A T I O N

  • P
  • A
  • S
  • T
  • A
  • &
  • R
  • I
  • S
  • O
  • T
  • T
  • O

SPAGHETTI BOLOGNESE (Meat Sauce, Parmesan Cheese) FETTUCINE CARBONARA (Bacon, Mushroom, Parmesan) PENNE ARRABBIATA (Spicy Pomodoro Sauce, Garlic, Basil) FUSILLI PESTO PASTA
ASIAN ROAST
C O NDI ME NTS:

Shrimps, Bacon, Mushrooms, Peppers, Olives, Sun-Dried Tomato, Mixed Roasted Vegetables, Parmesan Cheese, Garlic Baguette

PEKING DUCK PEKING DUCK WRAP PORK MACAU LECHON KAWALI
OKONOMIYAKI STATION (JAPANESE PANCAKE) BACON, BONITO FLAKES, JAPANESE MAYO, NORI WRAPPER CARROTS, ZUCCHINI, SPRING ONION, SHITAKE MUSHROOM
CONDIMENTS PINOY SARSA ASIAN SAUCE CHINESE BLACK VINEGAR TOYOMANSI

N O O D L E

TOM YUM SOUP SHRIMP, CHERRY TOMATO, MUSHROOM, CILANTRO RAMEN NOODLES, EGG NOODLES, RICE NOODLES
ATCHARA DIM SUM PORK SIOMAI SHANGHAI DUMPLING HAR GOW

K I D S M E N U

CHICKEN NOODLE SOUP (Egg Noodles, Boiled Egg, Carrots, Cabbage)
ASADO PAO
SWEET MEATY PASTA (Choice of Spaghetti and Penne) CRISPY CHICKEN NUGGETS WITH FRIES CRISPY FISH FINGERS WITH FRIES

  • D
  • E
  • S
  • S
  • E
  • R
  • T
  • P
  • L
  • A
  • T
  • T
  • E
  • R

ICE CREAM FRESH FRUITS

TEMPURA

SHRIMP CHICKEN EGGPLANT ZUCCHINI BELL PEPPERS ONION RINGS

Page 3

F O R   T H U R S D A Y S

  • C O L D
  • &
  • J A P A N E S E

W E S T E R N

S OUP

  • &
  • G R I L L S E C T I O N S

S E A F OOD O N I C E S E LE CTI ON:

  • BLUE CRABS
  • POTATO AND CHEDDAR SOUP

  • Fried Garlic, Herb Croutons, Spring Onion
  • BLACK TIGER PRAWNS

MUSSELS

  • C
  • A R V I N G

CLAMS

  • ROAST U.S. STRIPLOIN
  • *Herbed Butter, Garlic Butter, Lemon Butter

SPICED BBQ PORK RIBS HERBED & GARLIC ROASTED CHICKEN

J A P A N E S E S U S H I B A R

S U S H I BELT FISH SALMON
O N T H E G R I L L BBQ PORK CHOPS CHICKEN KEBAB
TAMAGO

CUTTLEFISH
BEEF KEBAB GINDARA STEAK NORWEGIAN SALMON STEAK CAJUN SPICED CHICKEN THIGH PORK TENDERLOIN STEAK

  • M A K I
  • R
  • O L L S

PHILADELPHIA ROLL VEGAN ROLL SPICY TUNA EBI TEMPURA
V E G E T A B L E S

MASHED POTATO
CALIFORNIA MAKI
MIXED ROASTED VEGETABLES ROASTED ROOT VEGETABLES
S A S H I M I TAMAGO TUNA SALMON
S A U C E S

PEPPER CORN JUS RED WINE JUS
PI C KL E D S H R I M P S A L A D PI N E A PPL E - I N F U SE D S A KE
HERB & GARLIC BUTTER
C O LD C U TS P L A T T ER (Farmer’s Ham, Pastrami, Salami)

H O T W E ST ERN D I S H BEEF BOURGUIGNON CREAMY LEMON BAKED FISH
C H EESE P L A T TE R (Blue Cheese, Smoked Cheese,

Emmental, Toasted Nuts, Dried Fruits)

  • C
  • O N D I M E N T S
  • C O M P O S E D S A L A D S

BBQ SAUCE
NUTTY ROASTED PUMPKIN SALAD

(Lemon Vinaigrette, Sun-dried Tomato, Mixed Greens)

ITALIAN PASTA SALAD

(Olives, Peppers, Tomato, Cold Cuts, Penne Pasta)

ASIAN SLAW
DIJON MUSTARD HORSERADISH SAUCE WHITE WINE CREAM SAUCE SPICY SAUCE

(Red and White Cabbage, Red Onion, Carrots, Sesame Seeds, Asian Dressing)

SPICY MARINATED TOFU SALAD

(Tomato, Cucumber, Onion, Asian Spicy Dressing)

  • W O K , R O A S T
  • &
  • D I M S U M

ASIAN STATION & CHINESE ROAST SECTION Live Cooking, Fried Rice Meat & Vegetable Selection

  • C
  • A
  • N
  • A
  • P
  • É
  • B
  • I
  • T
  • E

T U NA T ATAKI - (Mayo, Sriracha, Cucumber, Red Onion) S A LMON C E V ICH E - (Red Onion, Bell pepper, Chili, Cilantro, Vinegar)
MEAT, FISH & VEGETABLE OFFER

THAI CHICKEN PEANUT MANDARIN ORANGE PORK SZECHUAN PEPPER BEEF SALMON TERIYAKI BROCCOLI WITH GARLIC SAUCE SINGAPOREAN NOODLES
ASIAN ROAST PEKING DUCK PECKING DUCK WRAP PORK MACAU LECHON KAWALI

B E ETROOT S H OOTERS W I TH F E TA C R EAM S A LAMI A N TIP ASTO I N S TI CKS L I V E S T A T I O N

  • P
  • A
  • S
  • T
  • A
  • &
  • R
  • I
  • S
  • O
  • T
  • T
  • O

SPAGHETTI BOLOGNESE (Meat Sauce, Parmesan Cheese) FETTUCINE CARBONARA (Bacon, Mushroom, Parmesan) PENNE ARRABBIATA (Spicy Pomodoro Sauce, Garlic, Basil) FUSILLI PESTO PASTA
CONDIMENTS PINOY SARSA ASIAN SAUCE CHINESE BLACK VINEGAR TOYOMANSI
DIM SUM PORK SIOMAI SHANGHAI DUMPLING HAR GOW
C O NDI ME NTS:

Shrimps, Bacon, Mushrooms, Peppers, Olives, Sun-Dried Tomato, Mixed Roasted Vegetables, Parmesan Cheese, Garlic Baguette

ATCHARA
ASADO PAO

  • D
  • E
  • S
  • S
  • E
  • R
  • T
  • P
  • L
  • A
  • T
  • T
  • E
  • R

ICE CREAM FRESH FRUITS

O K O N O M I Y A K I S T A T I O N (JAPANESE PANCAKE)

BACON, BONITO FLAKES, JAPANESE MAYO, NORI WRAPPER CARROTS, ZUCCHINI, SPRING ONION, SHITAKE MUSHROOM

S M O K I M O T O

N O O D L E
K O R E A N L I V E S T A T I O N

TOM YUM SOUP SHRIMP, CHERRY TOMATO, MUSHROOM, CILANTRO RAMEN NOODLES, EGG NOODLES, RICE NOODLES

  • C H E ESE O S AM B U LGOGI
  • B A N C H A N

TOFU JORIM KIMCHI DANMUJI MUCHIM GAMJA BOKKEUM MYEOLCHI BOKKEUM GIERAM JORIM DAKANGJONG GOCHUJANG CAULIFLOWER

(Squid & Pork Belly Bulgogi With Cheese)

  • K I D S M E N U
  • G A LBITANG (Short Ribs)

(Short Rib Soup)
CHICKEN NOODLE SOUP (Egg Noodles, Boiled Egg, Carrots, Cabbage) SWEET MEATY PASTA (a choice of Spaghetti and Penne) CRISPY CHICKEN NUGGETS WITH FRIES CRISPY FISH FINGERS WITH FRIES

D U BU K I M CH I

Recommended publications
  • Bbq 25 Pdf, Epub, Ebook

    Bbq 25 Pdf, Epub, Ebook

    BBQ 25 PDF, EPUB, EBOOK Adam Perry Lang,David Loftus,Jamie Oliver | 68 pages | 01 Jun 2010 | HarperCollins Publishers Inc | 9780061990236 | English | New York, United States Bbq 25 PDF Book This edition is packaged as a four-color, easy-to-clean, board book. We've learned from the best and are proud to say we have mastered the art. The long and storied culture of Turkish barbecue is centered around mangal , a tradition similar to American cookouts where families or much larger groups gather to grill massive amounts of meat all day long. To ensure we are able to help you as best we can, please include your reference number:. They offer dining room seating as well as a drive-thru for quick service. Current selection is: Hardcover. Close View All 1 of 25 View all 8 Locations. The restaurant features its own signature barbecue sauce made in house from a secret recipe. Make sure to leave room for their sides. Gatlinburg, Tennessee. It's in our blood. The trailer-served BBQ became so popular that they ran out of food in the early afternoon practically every day. To ensure we are able to help you as best we can, please include your reference number:. Chef Killen was trained at Le Cordon Bleu, and he has also had extensive experience in a popular steakhouse. Book Format. Close View image. Oh, and by the way, beer. Salinas, California. Today, however, slow cookers can achieve a similar effect. Each piece of meat is slow-smoked strictly over hickory wood, and everything they serve is hand-prepared in-house with no added preservatives.
  • AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat.
  • ASADO Care & Use/Installation

    ASADO Care & Use/Installation

    MAKE THE MOST OF YOUR ASADO CARE & USE/INSTALLATION L30AG Built-In and L30AGF Freestanding Models WARNINGS WARNING READ THIS MANUAL CAREFULLY and completely before using your grill to reduce the risk of: 1. Fire 2. Burn hazard, personal injury or property damage 3. Ruined steaks or other unpleasant cooking experiences 4. Unapproved installation or servicing. THIS PRODUCT IS DESIGNED FOR OUTDOOR USE ONLY. Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read this manual thoroughly before installation, use, or servicing of this product. DANGER DANGER IF YOU SMELL GAS: S’IL Y A UNE ODEUR DE GAZ: 1. Shut off all gas supply lines to the grill. 1. Coupez l’admission de gaz de l’appariel. 2. Extinguish any open flames. 2. Éteindre toute flamme nue. 3. Carefully open the lid. Remember, it may be 3. Ouvrir le couvercle. extremely hot! 4. Si l’odeur persiste, éloignez-vous de 4. If odor continues, keep everyone away from the l’appareil et appelez immédiatement le grill and immediately call your gas supplier or fournisseur de gaz ou le service d’incendie. your fire department. WARNING AVERTISSMENT 1. DO NOT store or use gasoline or other flam- 1. Ne pas entreposer ni utiliser de l’essence ni mable vapors and liquids in the vicinity of this d’autres vapeurs ou liquides inflammables or any other appliance. dans le voisinage de l’appareil, ni de tout autre appareil. 2. An LP cylinder not connected for use shall 2. Une bouteille de propane qui n’est pas rac- not be stored in the vicinity of this or any cordée en vue de son utilisation, ne doit pas other appliance.
  • S Ig Nature Entré Es

    S Ig Nature Entré Es

    DINNER is SERVED DAILY from A T U R E E N T R 5 PM to 11 PM I G N É E S FIRST BITES S BURGERS & GF CAPRESE SALAD 9 SANDWICHES tomato, mozzarella, SEA LAND All ASADO sandwiches are served balsamic glaze, fresh basill includes signature au gratin potatoes and includes signature au gratin potatoes and with choice of French fries, fresh vegetables fresh vegetables housemade potato chips, or assorted CRISPY CALAMARI 9 fresh fruits, except for quesadilla sweet chili sauce, ASADO aioli MAHI MAHI—CHARBROILED* 23 BRAISED DUCK TACO 17 mango jalapeno salsa avocado, grilled tomato salsa, cabbage confit, flour tortillas ASADO SMOKED CRAB CAKES 14 served with cilantro rice BACON BURGER* 13 Jumbo lump crab, ASADO aioli SEAFOOD MIXED GRILL* 25 8 oz Certified Angus Beef Brand®, kebab of shrimp, salmon, scallops, aged white cheddar, carmelized farm fresh vegetables, asado aioli, PORK CHOP AU JUS* 20 WILD MUSHROOM RAVIOLI 11 GF onions, roasted garlic, mayonnaise, served with cilantro rice pan seared in its own juice tomato basil coulis farm to market onion bun GRILLED SALMON* 22 VEGETABLE MIXED GRILL 16 GF SHRIMP MARTINI 14 THE BURGER* 11 cedar plank grilled, beurre blanc kebab of grilled bell pepper, onion, jumbo shrimp, cocktail sauce 8 oz angus, lettuce, tomato, potato, squash, mushroom, zucchini, purple onion tomato, served with cilantro rice, TILAPIA GRENOBLOISE 20 add CHEESE 1 grilled corn cob, and chimichurri sauce SOUPS & SALADS capers, lemon confetti, parsley with a add BACON 1.25 brown butter sauce SOUP DU JOUR cup 4 bowl 6 grilled farmers market
  • REVE BISTRO TAKE out Each Dish Is Carefully Crafted by Chef / Owner Paul Magu-Lecugy

    REVE BISTRO TAKE out Each Dish Is Carefully Crafted by Chef / Owner Paul Magu-Lecugy

    REVE BISTRO TAKE OUT Each dish is carefully crafted by Chef / Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. No substitutions please. TAKE OUT PRICING: 10% off DINNER, MENU PRICES / except family meals (already discounted) HORS D’OEUVRE LES PLATS PRINCIPAUX HUITRES 19 SALADE NIÇOISE A NOTRE FAÇON 23 • ½ doz Local Miyagi Oysters. Served with a • Classic Niçoise "our way" made with top quality champagne mignonette canned tuna packed in olive oil with black olives, egg, add additional oysters for 3.25 ea anchovy, and assorted raw vegetables with butter GOUGÈRES 6 lettuce & lemon thyme vinaigrette. • (6) Bite size French cheese puffs. Perfect while PAVE HALIBUT GRENOBLOISE * 37 sipping Champagne! • Pan seared fresh local halibut with a caper, tomato, PÂTÉ DE SANGLIER 14 lemon brown butter with mashed potatoes & sautéed zucchini. Garnished with buttery • House made wild boar pâté with pickled mini-croutons. vegetables, mustard NOIX DE ST JACQUES * 36 ESCARGOTS 16 • Seared "day boat" scallops over spring pea risotto • (6) Escargots in the shell with herb garlic butter TARTARE DE FILET DE BOEUF 38 SOUPES ET SALADES • Steak tartare with mixed greens and French fries SOUPE A L'OIGNON GRATINÉE 12 BISTRO STEAK FRITES * 32 / 58 • Classic house made French onion soup topped with • Angus Ribeye steak with green peppercorn sauce, gruyere & Comte cheeses & croutons. seasonal vegetables & French fries 8oz / 16 oz SOUPE FROIDE DE PETITS POIS, 10 FILET DE CANARD POÊLÉ 32 MENTHE • Seared Maple Leaf duck breast, farrow pilaf with • Vegan. Chilled English pea & mint soup fresh local cherry gastric SALADE AUX FRAISES 14 POULET FAÇON "COQ AU VIN" * 26 • Mixed baby greens, with fresh strawberries tossed • Red wine braised Cooks Venture chicken leg & thigh in a balsamic reduction & Humboldt Fog cheese with pearl onions, button mushrooms & house made SALADE RÊVE 10 pancetta.
  • Outdoor Dining, Take-Out, and Curbside Menu

    Outdoor Dining, Take-Out, and Curbside Menu

    -OUT CURBSIDE, DELIVERY M TAKE ENU OUTDOOR DINING, TAKE-OUT, AND CURBSIDE MENU APPETIZERS SALADS FRENCH ONION SOUP ........................10 PERSIL SALAD .......................................12 with Croutons & Gruyere Cheese Baby argula, white beans, artichoke, cucumber, Ricotta Salada cheese, Lemon Vinaigrette SOUP DU JOUR ......................................9 WALDORF SALAD .................................14 ESCARGOT BOURGUIGNON ..............13 Mixed greens, string beans, apples, beets, blue Garlic - herb Butter Sauce cheese, Champagne Vinaigrette GRILLED OCTOPUS ...............................17 CAESAR SALAD .....................................TAKE-OUT, 10CURBSIDE, Baby arugula, garbanzo beans and tomato in a Romaine lettuce, croutons, parmesan cheese, lemon vinaigrette Caesar Dressing & DELIVERY MENU GOAT CHEESE FLATBREAD ..................12 GRILLED SHRIMP & AVOCADO ...........16 Truffle fondue, mushroom and spinach Romaine lettuce, tomato, hearts of palm, GRILLED BABY LAMB CHOP .........16/30 LemonENTREES Vinaigrette Sautéed spinach and rosemary au jus STEAK FRITES 27 GRILLED CHICKEN PAILLARD 19 Grilled NYADD Strip CHICKEN Steak topped +$7 with | ADDherb butterSHRIMP and $9 |ADDOver SALMON Waldorf salad +$12 (Field greens, endives, apples, served with French fries beets, string beans, blue cheese and champagne PAN SEARED SCALLOPS .......................16 vinaigrette) Sautéed spinach and citrus bro blanc BEEF BOURGUIGNON 25 RACK OF LAMB 30 Mashed potatoes and vegetables SHRIMP COCKTAIL (5) .........................18 Roasted
  • Soups Starters Side Dishes Main Dishes Desserts

    Soups Starters Side Dishes Main Dishes Desserts

    SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
  • Parrilla Argentina / Argentine Grill

    Parrilla Argentina / Argentine Grill

    Churrasco Argentino / The Gaucho Steak, juicy, tender & lean. One pound of Premium Argentine Beef, natural grass fed $ 42.00 Parrilla Argentina / Argentine Grill, $ 38.85 $ 24.00 Special dish from Argentina: consisting of 5 different selected meats: Tenderloin, Argentine Chorizo, Ribs, Pork Loin & Beef Short Ribs. Bife de Chorizo/Sirloin steak 18 oz, very tasty, untrimmed and well marbled $ 37.90 *Ojo de Bife/ Rib Eye Steak 16 oz of well marbled, Premium Certified Natural Black Angus Beef $ 39.90 *Ojo de Bife con hueso / Bone in Rib Eye 32 oz, $ 49.50 Certified Black Angus Beef, full of flavor, untrimmed, well marbled. Exquisite! Pincho Toro Caliente / Argentine Shiskebab, Grilled Tenderloin, Chorizo, Pork Tenderloin and char grilled vegetables on a skewer $ 36.75 Entraña /Skirt Steak, juicy 10 oz strip of Premium Certified Black Angus Beef $ 28.75 Asado de Tira / Beef Short Ribs, $ 28.50 A typical Argentinean cut, firm y tasty, char broiled to your taste. *Bife Costilla Ancho / T-Bone Steak 32 oz, $ 44.75 Untrimmed and well marbled, highly recommended. *Bife de Filete / Porterhouse 38 oz and up $ 52.50 A beautiful combination of Tenderloin and Strip steak, for the beefeater, it is unforgettable Bife de Lomito 12 oz / Tenderloin Steak 12 oz, $ 38.75 Prime center cut of Premium Argentinean Beef. Tender, juicy and lean Bife de lomito 8 oz /Tenderloin Steak petit cut 8 oz $28.50 *Bife Angosto Lomito de Lechon /Pork Tenderloin 12 oz well seasoned with 5 spices, very tender and juicy $ 28.50 Costillitas de Cordero / Grilled (whole) rack of lamb, $ 39.90 New Zeeland spring lamb, marinated in chimichurri and grilled.
  • Asado Focuses on the Simplicity of Argentine Cooking. We Pay Homage

    Asado Focuses on the Simplicity of Argentine Cooking. We Pay Homage

    Asado focuses on the simplicity of Argentine cooking. We pay homage to Argentina’s Spanish roots in our smaller plates while the larger meats are cooked over our traditional charcoal-fired parrilla and open fire pit. We look forward to sharing our food, wine and memories of Spain and Argentina with you. Menú: Aliméntame Feed Me Menu Available for two or more guests 5 courses chosen by the chef ~ $70 p/p Not suitable for dietary requirements We are open from 12 till late 7 days a week On Public holidays there will be 10% surcharge on all food and beverage. Amex will attract a charge of 1.9% in addition to the final bill. TAPAS ~ PINTXOS Ostra: Oyster, guindilla pepper dressing, lemon 4.5 Lengua: Grilled beef tongue skewer, chimichurri 5 Pincho Moruno: Andalusian marinated chicken thigh skewer, mojo picon 5 Vieira: Hervey Bay half shell scallop, Galician butter 8 Croqueta: Salt cod croquette, sour cream, pickled fennel 5 Sardina: Sardine on toast, goats cheese, piquillo pepper, fried capers 6 Empanadas: ~ Beef, caramelised onion & smoked almond 6 ~ Sweetcorn, Manchego, Spanish peppers 6 RACIONES Pan con tomate: Toasted bread, tomato, garlic, olive oil, sea salt 5 Alcachofa: Artichoke hearts, grape tomatoes, garlic, chilli 15 Garbanzos Fritos: Chickpea & Manchego chips, smoked paprika aioli 14 Provoleta: Provolone cheese, dried oregano, sherry raisins 16 Costillas de cordero: Slow cooked lamb ribs, charred herb dressing 18 Ensalada de Tomate: Heirloom tomato salad, pickled onion, goat’s cheese, 16 croutons, tomato dressing Tartar: Beef tartare,
  • Beef Bourguignon Package Contents Preparation Instructions • 3 Pkgs

    Beef Bourguignon Package Contents Preparation Instructions • 3 Pkgs

    CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Beef Bourguignon Package Contents Preparation Instructions • 3 pkgs. Beef Sirloin Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Sauce • Roasted Potatoes, Baby 1. Remove raw beef from box. Carefully place beef Carrots, Portabellini Mushrooms, Pearl Onions and sauce pouches under water to loosen film. 2. Open beef pouches; place beef in bottom of slow cooker. 4 QT. SLOW COOKER LOW for 8 hours 3. Add sauce and ¼ cup water over the top of the beef. HIGH for 6 hours 4. Wash hands thoroughly after handling raw beef. 5. Turn on your slow cooker and cook according 6 QT. SLOW COOKER to the chart to the right. LOW for 8 hours 6. Without stirring, add vegetables to the HIGH for 6 hours slow cooker for last hour of cook time. RECOMMENDED 7. Stir and serve! TM FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 4-quart or 6-quart slow cooker without liner. Appliances vary; adjust cook time accordingly. © 2016 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Chicken and Dumplings Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 2 pkgs. Chicken Breast 1. Remove raw chicken, vegetables, dumplings, and • 3 pkgs.
  • Fabulous & Creative Food Precise & Attentive Service

    Fabulous & Creative Food Precise & Attentive Service

    FABULOUS & CREATIVE FOOD PRECISE & ATTENTIVE SERVICE BEAUTIFUL & INTERESTING EVENT SPACES Thank you for considering Padre Hotel to host your event. Our dynamic team of chefs and event coordinators will work with you to create a menu the perfectly captures your vision. We believe food should be a reflection of both your purpose and personality. Our professional staff brings decades of experience to the table. We are inspired by the simplicity of the classics. Our chefs source the best ingredients and work with exceptional local purveyors to give your event the attention to detail that is the signature of Padre Hotel hospitality. Ready to start planning, phone: 661-427-4900 email: [email protected] padre hotel 1702 18TH STREET, BAKERSFIELD CA 93301 WEB THEPADREHOTEL.COM TEL 661–427–4900 E [email protected] The Padre Hotel will customize your morning. FARMERS’ DAUGHTER BUFFET We offer a variety of breakfast buffets, brunch offerings $18 Per Person and can fly you to your next stop with breakfast on Scrambled Eggs, Buttermilk Fried Chicken, the go. Buffets include a full service pastry team to Fresh House Made Biscuits, Sausage Gravy, maximize your catering needs. From fresh baked muffins to steak and eggs, The Padre Hotel looks forward to Applewood Smoked Bacon, Breakfast Sausage Links, waking up with you. Country Potatoes, Fresh Fruit Salad, Coffee Station, Orange Juice 25 person minimum. EL HEFE BREAKFAST BUFFET CALI CONTINENTAL BUFFET $18 Per Person $11 Per Person Cotija Scrambled Eggs, Chilaquiles Rojo, House Baked Pastries,
  • Peekskill High School Lunch Menu: September 2018

    Peekskill High School Lunch Menu: September 2018

    Peekskill High School Lunch Menu: September 2018 Monda y Tuesda y Wednesda y Thursda y Frida y 6 7 WELCOME BACK!! Pineapple Teriyaki Chicken Cacciatore or We Hope You All Chicken Stir Fry or Asian Roasted Pork with Sausage, Peppers, and Have A Wonderful Onions served over Cabbage and Scallions Pasta with Roasted and served with Fried Rice, Successful School Carrots and Fresh Broccoli with Garlic and Cantaloupe Year!! Ginger, and Sliced Kiwi 10 11 12 13 14 Roasted Jerk Chicken or Choice of Pork, Chicken, Stuffed Peppers or Garlic and Citrus Herb or Beef Tacos on (2)Local Stuffed Baked Potato with ROSH HASHANA ROSH HASHANA Crusted Pork Loin Soft Corn Tortillas served Choice of Seasoned SCHOOLS CLOSED SCHOOLS CLOSED Served with Lemon and with Brown Rice, Black Ground Beef and Rice or Herb Brown Rice, Beans, Corn, Fresh Pico Lentils, Quinoa, and Black Roasted Garlic Potatoes, de Gallo, Guacamole and Beans, Served with and Fresh Grapes Fresh Pineapple Honeydew Melón 17 18 19 20 21 Honey Chipotle Roasted Pernil or Chicken with Indian Curried Ground Cheese Enchilada or Beef Turkey or Spicy Thai Chimichurri served with Beef or Lasoni Gobi Burrito served with Chicken served with Mangu (Mashed Green YOM KIPPUR (Roasted Fresh Spanish Rice, Refried Coconut Mango Rice, Plantains), Grilled Garlic SCHOOLS CLOSED Cauliflower tossed in chili Beans, Grilled Corn on Roasted Butternut Flatbread Chips and garlic sauce), with the Cob with Cilantro, Squash and Strawberries Fresh Mango Vegetable Rice, Sag Chili Powder and (Indian cream spinach) Parmesan Cheese