Phone: 826-9444 Served on Your Choice of Sourdough, 9 Grain, English Torta De Milanesa - W/ Cheese, Avocado, Tomato, Onion Fax: 826-9593 & Jalapeños

Total Page:16

File Type:pdf, Size:1020Kb

Phone: 826-9444 Served on Your Choice of Sourdough, 9 Grain, English Torta De Milanesa - W/ Cheese, Avocado, Tomato, Onion Fax: 826-9593 & Jalapeños SPECIALTY COFFEE DRINKS PIZZA 9” 12oz 16oz Supreme w/ Pepperoni, Sausage, Bell Peppers, Onions Cappuccino .....................................3.25 ............ 4.00 & Black Olives ............................................... 9.99 Latte ................................................3.25 ............ 4.00 Pepperoni & Cheese ........................................... 8.99 Mocha White or Dark .......................3.75 ............ 4.50 Cheese ................................................................ 7.99 Caramel Macchiato ..........................4.00 ............ 4.75 Americano .......................................2.50 ............ 3.00 Authentic Mexican Fare Chai Tea Latte ................................3.50 ............ 4.00 Beef / Asada • Marinated Pork / Al Pastor Espresso 2 shots .............................2.25 Chicken / Pollo • Beef Head / Cabeza • Spicy Pork / Chorizo Espresso ....................................................... 1.00 Tripe / Tripa • Pork Belly / Chicharrón • Tongue / Lengua Shrimp / Camarón • Fish / Pescado Flavors ............................................................ .75 Decaf, nonfat milk and soy milk available upon request Monday - Friday 7:30 am to 3:30 pm Breakfast / Desayuno All coffee drinks can be served hot or iced. Catering all hours, 7 days a week Burrito - Choice of Meat ..................................................7.99 / 8.99 BREAKFAST Chilaquiles ..........................7.99 ....... w/2 Eggs ................... 9.99 Burrito - w/ choice of Bacon, Ham or Sausage ..... 6.99 Lunch / Almuerzo PAISAN’S DELIVERS The Papou - Burrito w/Spinach, Turkey & Feta ..... 7.99 Tacos - Choice of Meat w/ Cilantro, Onion & Salsa ........... 2.99 / 3.99 We’ll bring a Little Italian to You! Egg & Cheese Sandwich ..................................... 4.99 “A Little Italian...A Lotta Fun!!! Quesadilla - w/ Cheese, Guacamole, Sour Cream & Salsa ...... 7.99 with Bacon, Ham or Sausage ........................... 5.99 Choice of Meat. ..................................................................9.99 / 10.99 Italian Egg & Swiss, Salami, Mortadella & Coppa.7.99 Phone: 826-9444 Served on your choice of Sourdough, 9 grain, English Torta de Milanesa - w/ Cheese, Avocado, Tomato, Onion fax: 826-9593 & Jalapeños............. Choice of Beef or Chicken .......................... 9.99 Muffin or Croissant 6550 Longley Lane, Suite 110 Muffins, Danish and Turnovers ............................. 2.50 Torta Cubana - w/ Milanesa, Pork Leg, Sausage, We honor: Cheese, Avocado, Tomato, Onion & Jalapeños.............................. 11.99 Bagels............................2.00 w/Cream Cheese. 2.50 American Express • Visa • Mastercard • Discover Breakfast served all day Burrito - w/ Rice, Beans, Onion, Cilantro & Salsa.....................7.99 • 10.00 minimum • 5.00 delivery charge Choice of Meat ...................................................................9.99 / 10.99 Call before 10 am for prompt delivery Wet Burrito - w/ Rice, Beans, Onion, Cilantro & Cheese FULL SERVICE CATERING BEVERAGES Covered w/ Red or Green Salsa....................................................8.99 Italian Sodas ......................................................... 2.99 Choice of Meat .................................................................10.99 / 11.99 FOR ALL OCCASIONS Fruit Smoothies ..................................................... 3.99 BANQUET ROOM AVAILABLE Pambazo - w/ Potato, Chorizo, Cheese, Lettuce, Crema & Fountain Drinks ................................... 2.00 .......... 2.50 Red Guajillo Pepper Sauce.............................................................8.99 Republic Tea or Red Bull ........................................ 3.00 MOBILE KITCHEN (FOOD TRUCK) Stewarts or Jarritos Sodas .................................... 2.50 Nachos Supreme - w/ Cheese, Beans, Pico de Gallo, MOBILE BEVERAGE PUB Crema, Guacamole & Jalapeños Nantucket Juices or Calypso Lemonade ................ 2.50 Choice of Meat .................................................................10.99 / 11.99 Menu Planning for: Gatorade (Assorted) ............................................... 2.50 • Weddings • Events • Parties Snapple Teas & Juices ........................................... 2.50 Business Lunches & Breakfast Iced Tea-fresh brewed ......................... 2.00 .......... 2.50 are Our Specialty! Milk ....................................................................... 2.00 Including: Bottled Water/Pellegrino ...................... 1.75 .......... 2.50 Extras / Sides • Appetizers • Hot Meals • Sandwich Trays Rice or Black Beans ................ 1.99 ...................Combo .........2.99 Bag Lunches or whatever you desire Hot Chocolate........................................................ 2.00 Chips & Salsa........3.99... Chips w/ Guacamole & Pico.....6.99 Freshly Brewed Gourmet Coffee .......... 2.00 .......... 2.25 Dessert / Postre www.paisanscatering.com Hot Tea .................................................................. 2.25 Churros (Traditional) ............1.99 Caramel Filled ............2.49 PRICES SUBJECT TO CHANGE Don’t forget to check in on Facebook! HOUSE SANDWICH MEAL 13.99 SIGNATURE SANDWICH MEAL 14.99 ANGELO’S HOT ITALIAN MEATBALL OR SAUSAGE OR COMBINE Includes Fountain Drink & Includes Fountain Drink & Homemade Marinara Sauce and Provolone Cheese in a Choice of one: Soup Cup or Salad Cup or Chips & Cookie Choice of one: Soup Cup or Salad Cup or Chips & Cookie Sourdough Roll A LA CARTE HOUSE SANDWICH A LA CARTE SIGNATURE SANDWICH 9.99 BELLA’S BLT Whole 8.99 Half 5.99 SAMMY’S GRILLED GARLIC TRI-TIP Bacon, Pesto, Mozzarella Cheese, Lettuce, and Tomato on Pesto, Lettuce, Tomato, and Red Onions Turkey, Honey Turkey, Peppered Turkey, Salami, Tuna, Sliced Sourdough - Genovese Style! Honey Ham, Pastrami, Roast Beef, Mortadella, BLT, JACOB’S GRILLED GARLIC CHICKEN Egg Salad, Prosciutto, Coppa, Corned Beef THE REUBEN Pesto, Lettuce, and Tomato Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Grilled Cheese or PB & J - 3.99 VALENTINO’S ITALIAN ROAST BEEF Dressing on Rye Swirl Bread House Sandwiches Served With Your Choice Of: Smokey Cheddar Cheese, Lettuce, Tomato, Roasted Red Cheese, Mayonnaise, Mustard, Lettuce, Tomato, Onions, Pickles, CRAZY BIRD Pepperoncini, Sprouts, Oil, Vinegar, Salt, Pepper & Black Olives Peppers, and Valentino Spread Turkey with Cream Cheese, Sun-Dried Cranberries, Lettuce, Tomato, and Sprouts on 9 Grain BREAD SPECIALE DAVID Sourdough, Dutch Crunch or Focaccia Rolls, Sourdough, 9 Grain, Oven Roast Beef, Bacon, Roasted Red Peppers, Cheddar Cheese, MAMA’S CHICKEN CAESAR or Rye Swirl Sliced Bread, Tortilla for Wraps Thousand Island Dressing on Toasted Parmesan Sourdough Garlic Roasted Chicken Breast, Caesar Dressing, Shredded Parmesan, Lettuce, Tomato, and Red Onions Gluten Free Focaccia Additional 2.00 HOT ITALIAN MUFFULETTA (Parmesan or Rosemary) Pastrami, Mozzarella, Muffuletta Mix, Lettuce, and Tomato NORTH BEACH SPECIAL CHEESE NONNA’S POT ROAST Honey Turkey, Mozzarella Cheese, Sun-Dried Tomato Pesto, Provolone, Swiss, Mozzarella, Cheddar, Smokey Cheddar, Cream, Horseradish Spread, Swiss Cheese, Lettuce, Tomato, and Red Onions Lettuce, and Tomato Pepper Jack or American PAPA ZENA VEGETARIAN SANDWICHES Prosciutto, Mozzarella, Sun-Dried Tomato Pesto, Lettuce, and Tomato EXTRAS EVELYN’S GRILLED EGGPLANT Avocado................................................................ 1.00 NONNO BEN’S GOURMET SUB Pesto, Roasted Red Peppers, Mozzarella Cheese, Lettuce & Tomato Pesto or Sun-Dried Tomato Pesto ........................... .50 Salami, Coppa, Mortadella, and Swiss Cheese CHI CHI Each Add’l Meat ...............................3.00 ............. 4.00 THE GREEK Feta Cheese, Roasted Red Peppers, Kalamata Olive CHIPS Peppered Turkey, Kalamata Olive Spread, Mozzarella, Spread, Lettuce, Tomato, and Red Onions Lettuce, Tomato, Red Onions, and Cucumbers Assorted ............................................................... 1.99 SUPER SALADS BLT SENSATION Avocado, Cream Cheese, Lettuce, Tomato, Cucumbers Our Famous BLT with Swiss Cheese and Avocado on 9 Grain and Sprouts on 9 Grain Angelina ......................................................9.99.................11.99 GYRO ITALIAN Tri-Tip or Chef ..............................................9.99.................11.99 Beef/Lamb or Chicken, Onions, Tomato, and Tzatziki Pesto, Provolone, Lettuce, Tomato, Cucumbers & Sprouts Greek or Chicken Caesar .............................9.99.................11.99 in a Pita Caesar or Tuna ............................................8.99.................10.99 SOUP DU JOUR DESSERTS Fresh Fruit - (Seasonal) ................................3.99...................7.89 Cannoli ................................................................ 3.99 Pesto Penne or Sun-Dried Tomato Pasta ......3.99...................7.89 Served with Bread ...........................3.99..............7.99 Homemade Biscotti ............................................. 1.99 Mediterranean or Tortellini Artichoke ...........3.99...................7.89 Served in a Sourdough Bowl ............................ 9.99 Cookies, Brownies or Lemon Bars ....................... 1.99 Antipasto or Caprese ...................................3.99...................7.89 Beef Stew or Steak Chili ..................4.99 ............. 8.99 Tiramisu .............................................................. 3.99 Macaroni, Potato or Rainbow Pasta ..............3.99...................7.89 Served in a Sourdough Bowl .......................... 10.99 Baklava................................................................ 3.99 Soup Cup, Half Sandwich & Fountain Soda........ 10.99 Gluten Free Cookies or Brownies ......................... 2.99.
Recommended publications
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • Grass Fed Beef Pot Roast Braising Variations Recipe
    100% Grass Fed Beef and Natural Vegetables Yoder, WY meadowmaidfoods.com/recipes (307) 534-2289 Spice up your Pot Roasts I love the aroma and warmth of comfort foods cooking in the winter. Sometimes, though, the standard "pot roast” needs a little perk, and it's time to spice up this winter favorite. See also notes on braising, below. Change the seasoning on a pot roast in many ways. Here are just a few ideas: Italian: Slow cook the roast all day in marinara. See our recipe “Italian Chuck Roast and Pasta”. French: Braise all day in 2-3 c. red wine with garlic, rosemary, thyme, and thinly sliced carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Chilean (method very similar to French, above): Braise roast all day in 1 c. red wine plus 2 c. beef broth or water with garlic, bay leaf, 1-2 tsp. dried and ground aji amarillo chilies, and thinly sliced mushrooms, carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Sweet and Spicy: Place sweet potatoes and regular potatoes in the bottom of a crock pot. Lay roast on top. Smother with 1 cup salsa plus 1 cup Hoisin sauce. Add a little garlic powder. Braise on low all day.
    [Show full text]
  • The Meat Market Timate and Plans for the 465 Denmark Drive • Danville, KY 40422 House Plumbing to Be In- Stalled
    A6 THURSDAY, MAY 3, 2012 THE ADVOCATE-MESSENGER LOCAL WWW.AMNEWS.COM WATER, from A1 COONTZ, from A1 tention of paying the city for Junction City Attorney “ey aren’t trying to sin- their properties tidy, Dou- clean-ups at the property Brad Guthrie could not be gle him out,” Guthrie said glas said. for extra labor costs caused liens or other encum- that took place before he reached for comment Tuesday. “is is nothing Coontz said it’s wrong by the city’s actions. brances against the small purchased it. today. In an interview against Mr. Coontz himself, for the city to pick on his The jury did not award lot and two-story home at “When I buy it, I don’t Tuesday, Guthrie said the except he bought property property for violations that any damages for extra vet- the intersection of West assume some other peo- lawsuit against Coontz is with a bunch of liens against occurred before he owned erinary costs or damage to Grubbs Lane and U.S. 127 ple’s problems,” said the first of more than 50 it.” it and after he’s made every the Camenisches’ house, that he is currently remod- Coontz, who has not yet that are expected to be filed Mayor Jim Douglas and effort to clean up the prop- which the couple had eling and plans to move filed a legal response to the against property owners Police Chief Merl Baldwin erty and improve it in the sought. into. allegations made in the who have violated the city’s both said Coontz has been four months he has owned “We didn’t get very good Any liens on the property lawsuit.
    [Show full text]
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
    Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef
    [Show full text]
  • HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
    PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass.
    [Show full text]
  • Appetizers Sandwiches Soups Salads PASTA
    Classic Diner Soups Served with crackers Sandwiches Choice of Toasted or Plain, Mayo or Butter; Homemade Soup of the Day...4 Served on a choice of White, Brown or Campbell’s Soups...4 Whole Wheat Tortilla. ADD Cheddar Cheese...2 Chicken Noodle . Cream of Tomato . Cream of Mushroom Grilled Cheese Sandwich...8 Add Bacon or Ham...2 Appetizers Of course... The Classic BLT...9 Hellmann’s Salad Sandwiches...9 McCain Crispy Fries OR choice of Tuna, Egg, or Chicken Salad Hand Peeled Home Fries…6, half...3 Closed Denver Sandwich...9 Add Gravy…1.5 ADD Cheddar Cheese...2 Yam Fries…8, half...4 Cold Turkey...10 Battered Onion Rings…8, half...4 1/4lb of turkey with lettuce & tomatoes Curly Fries…8, half...4 Chicken Burger Deluxe...14 grilled or breaded chicken, mayo, lettuce, tomatoes Tater Tots…8, half...4 & purple onions Baked Fries Poutine…10, half...5 Club Quesadilla...14 Deep Fried Pickles (8)…10 cream sauce, diced chicken breast, chopped bacon, green onions & mozzarella Curly Poutine…12, half...6 Chicken or Beef Quesadilla…14 Mozza Sticks (8) with ranch sauce…12 mixed cheese, salsa, green onions & side of sour cream Pound of Chicken Wings…12 Veggie Quesadilla…14 tossed in Frank’s Hot Sauce or salt & pepper mixed cheese, spinach, mushrooms, onions, red peppers, salsa & side of sour cream Cold Beef Sandwich...15 1/4lb of beef with lettuce & tomatoes Grilled Reuben Sandwich...15 Salads on rye, swiss cheese, mustard, sauerkraut & 1/4lb corn beef All salads served with garlic toast Grilled Monte Cristo Sandwich...15 triple decker! dipped in egg, with swiss, ham, turkey & bacon Local Garden Salad…8, half...4 Clubhouse Sandwich or Wrap...15 Classic Caesar Salad…10, half...5 mayo, butter, bacon, turkey, lettuce, tomatoes, cheese.
    [Show full text]
  • Grilled Cheese Country Burger
    TheORIGINAL Grilled Cheese Country Burger TASTE A Memorabilia wasn’t on theClassic menu when we first opened in London in 1971. Clapton wanted his favorite table saved, so we hung up his guitar. Five decades and 180+ Cafes later, we hardly have any space left on our walls. Starters The Ringo THE RINGO Perfect to share with “a little help from my friends.” Tupelo Tenders, Classic Wings & Crispy Onion Rings with BBQ, honey mustard, ranch and blue cheese dressing for dipping. Country Burger Entrees HRC’S COUNTRY BURGER A recipe from the old south and our claim to fame! 6 oz of the finest ground beef, served double-stacked, topped with American cheese and cooked medium well, sprinkled with our herbs and spices, with lettuce, tomato, onion, pickles and special dressing, served with sweet relish on the side. ROAD HOUSE RIB SANDWICH Road House Rib Sandwich If you’ve been to the Hard Rock and haven’t had our Ribs, then you haven’t been to Hard Rock. Boneless Pork Baby Back Ribs, house-smoked and smothered in our homemade BBQ sauce on a toasted bun with coleslaw, dill pickles, tangy aioli and topped with crispy shoestring onions, served with seasoned fries. GRILLED CHEESE On our very first menu, the grilled cheese sandwich is as iconic today as it was 50 years ago. Our diner-style grilled Grilled Cheese cheese is made with American and Cheddar cheese, bacon, tomato, and griddled sourdough bread, served with seasoned fries and chipotle aioli for dipping. HAYSTACK SALAD Fresh romaine, Tupelo chicken, carrots, corn, fresh pico de gallo, tortilla strips and shredded Cheddar and Jack cheese with ranch dressing.
    [Show full text]
  • Metro Dining Club Is Offering You and Your Family an Opportunity to Enjoy an Entire Year of 2 for 1 Dining Pleasure at 166 Area Restaurants
    ETRO INING LUB MBecome a Member Today D and Save Hundreds C of Dollars!!!!! 803 Bielenberg Dr Woodbury 651-478-7511 www.machetecm.com 2900 rice Street • Little canada • 651-486-7719 www.littlevenetian.squarespace.com 501 6th Street North Hudson, Wis 715-386-8488 See Reverse for Participating Locations Welcomes You and Your Guest Welcomes You To Enjoy To Enjoy One Complimentary Entree $15.00 OFF When a Second Entree of Equal or Any Food Order of $30.00 or More Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH Must Purchase a Minimum of 2 Beverages Per Card MUST PURCHASE A MINIMUM OF 2 BEVERAGES PER CARD ST. PAUL/WESTERN WISCONSIN PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub 2nd Street Depot Celts Craft House El Neuvo 7 Mares JT’s Food & Cocktails Paradise Car Wash Suishin Restaurant 7-10 Grille Celts Pub El Parian - Eagan Jordan Meats Deli Park Cafe Taco Fresh Acapulco Cheap Andy’s El Pariente Mexican Grill Karta Thai Park Grove Pub Taco Fresh Cantina Adagio’s Pizza Factory Cherokee Tavern El Taquito Klinkers Korner Park Place Taco John’s American Burger Bar Cherry Berry Enrique’s Mexican Kyoto Sushi Pete’s Pizza The Grateful Table American Legion Bayport Cherry Pit Farmington Tap House La Costa Mexican Peterson Popcorn Tinucci’s (2) Angelo’s Pizza Chevys Fiesta Cancun LaPalma Cafe Pino’s Pizza Titans Sports Saloon Ansari’s Chisago House Lino Lakes Little Venetian Pita Pit Tom Reids Hockey Pub Auntie Anne’s Cold Stone Creamery Fiesta Cancun Longbranch
    [Show full text]
  • 2021 Bulk Beef Order Info
    2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
    [Show full text]
  • The Croque Monsieur & Madame Makes 4 Sandwiches Comfort Food Takes on Different Definitions in Various Cultures. Originating
    The Croque Monsieur & Madame Makes 4 sandwiches Comfort food takes on different definitions in various cultures. Originating in the French cafes of the early 20th century, this ham and cheese sandwich is at once both simple everyday food while also elegant and special with all the included flavors. The term “Croque Monsieur” roughly translates as “gentleman crunch.” It’s counterpart, the “Croque Madame” is the same sandwich topped with a fried egg – said to be reminiscent of a lady’s hat. Learn why this sandwich earns top status as French comfort food. Ingredients: 2 tablespoons butter 8 slices brioche bread 1-2 tablespoons Dijon mustard Béchamel sauce (below) 8 slices ham, thinly sliced 3 cups grated cheese (we like using a mixture of gruyére, parmesan, and sharp white cheddar) 4 eggs (optional) Béchamel Sauce Ingredients: 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 bay leaf 1/2 cup parmesan, grated 1/8 tsp nutmeg 1 teaspoon kosher salt 1/4 teaspoon pepper Directions: 1. Make the béchamel sauce. In a small saucepan. over medium high heat, melt the butter until bubbly. Add the flour and whisk vigorously together. While continuously stirring, allow the roux to cook and the flavors to develop for 2 minutes. Slowly, add the milk and continue to whisk. Add the bay leaf, and nutmeg. Whisk the sauce until smooth and thickened, then slowly add the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season the sauce with salt and pepper, to taste. 2. Prep the sandwich. Slice the bread, and lightly butter the outside of each slice.
    [Show full text]
  • All Natural Menu Ideas
    All Natural Menu Ideas All Natural Classic Corned Beef Hash Delicious, all natural shredded corned beef with potatoes, pickled onion and mustard seeds, topped with an egg, parsley and cracked pepper All Natural Corned Beef Reuben Spring Rolls Crispy wonton wrapper around flavorful, all natural corned beef, Gruyere and sauerkraut, served with an IPA mustard All Natural Corned Beef and Grilled Cabbage Tender, all natural corned beef teamed with grilled cabbage, sprinkled with Balsamic vinegar and fresh thyme All Natural Pastrami Flatbread Flavorful all natural pastrami with pickles, red onion, goat cheese, fresh basil and a light Caesar dressing on flatbread, sprinkled with red pepper flakes All Natural Pastrami Bao Classic Bao bun around tasty all natural pastrami, topped with carrots, radish slices and Japanese mustard All Natural Pastrami Cuban Reuben Delicious natural pastrami paired with ham, along with Swiss cheese, Cole slaw and Russian dressing on rye bread, topped with pickle chips All Natural Roast Beef Pho Premium all natural sliced roast beef with rice noodles, bean sprouts, limes, herbs, chili oil, chili flakes, green onion and mushrooms in a rich broth Farm Fresh All Natural Roast Beef Sandwich Delicious all natural sliced roast beef, watermelon radish, micro greens, whipped goat cheese with herbs, zucchini chips and radish on a multigrain bun All Natural Menu Ideas All Natural Shredded Pot Roast Huevos Rancheros Salsa verde and eggs, with juicy, All Natural Pot Roast, Pinto beans, cilantro and jalapeño, atop corn tortillas,
    [Show full text]
  • Fun Facts to Celebrate Grilled Cheese Day
    Fun Facts To Celebrate Grilled Cheese Day Each year, National Grilled Cheese Sandwich Day on April 12th recognizes one of the top comfort foods in the United States. Why wouldn’t it be when we’re talking about bread grilled to perfection, and warm, gooey, melted cheese. The United States modern version of the grilled cheese sandwich originated in the 1920s. As sliced bread and American cheese became easily available, Americans began making open-faced grilled cheese sandwiches. During the industrial revolution, Otto Frederick Rohwedder invented the bread slicer that made distributing slice bread more accessible and more affordable. Shortly before this invention, however, James L. Kraft created processed cheese. His process ensured that this cheese won’t spoil even when transported long distances. United States government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Recipes for grilled cheeses have been mentioned in Ancient Roman texts, so the idea of grilled cheese goes back a long way. It is said that grilled cheese was first served as an open-face sandwich. Sliced cheese wasn’t introduced until the late 1940s when Kraft Foods introduced Kraft singles, and then years later supermarkets stocked them in the 1960s. The actual term “grilled cheese” doesn’t make an appearance in print until the 1960’s. Before then it was all “melted cheese” or “toasted cheese” sandwiches. Between the 1920s and the 1970s, the sandwich was called a “Cheese Dream“ In 2009, Los Angeles hosted the world’s first grilled cheese cooking competition: thousands and thousands of people competed at and attended the National Grilled Cheese Invitational, which has turned into a much-anticipated annual food festival.
    [Show full text]