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“The Perfect FISH TACO” PŪ-PŪ (Appetizers) Tacos KAMA'AINA FAVORITES COCONUT SHRIMP .........................$8.99 FISH TACOS ............................$10.99 poke bowl* ............................. $12.99 Six large shrimp served with house made Thai chili pineapple sauce Two tacos per order made with 17 ingredients; including grilled Hawaiian favorite featuring raw Ahi Poke, pickled cucumber, ginger, and Ono and Mahi Mahi, white corn tortilla, organic tomato salsa, red onion; with radish, mangos, edamame, and avocado; over brown . CALAMARI $8.99 cheese, house made coleslaw and mango salsa rice and mixed greens. Available as original or spicy style Lightly battered steaks cut into strips and served with house made cocktail sauce SHRIMP TACOS .......................... $11.99 Teriyaki Chicken Bowl . $11.99 SHRIMP Panko Crusted . $8.99 Two tacos per order made with 17 ingredients Hawaiian Teriyaki Chicken served with poke bowl fxings Six large shrimp served with our house made cocktail sauce STEAK, CHICKEN, OR VEGGIE TACOS .. $10.99 MACADAMIA NUT MAHI MAHI . $15.99 GRILLED SHRIMP SKEWERS . $9.99 Two tacos per order made with 17 ingredients Coconut mango sauce, brown rice and famous coconut milk Eight grilled shrimp served with our house made cocktail sauce coleslaw or substitute steamed vegetables AHI POKE* . $11.99 TACO MOUNTAIN .....................$11.99 Raw Hawaiian classic available as original or spicy style, Choice of fsh, steak, chicken, shrimp (+$1.00) or veggie patty. served with house made taro chips Served with all the taco fxings over brown rice Pasta SEAFOOD PASTA . .$16.99 Alfredo cream sauce with capers or marinara sauce with Mahi Mahi, Ono, and shrimp. Slice of garlic bread. -
Sushi Or Sashimi
Hana Japanese Steakhouse Hibachi & Sushi Soup Miso Soup 2.00 Lemon Grass Soup 6.00 Tom Yum Soup Soy bean broth with tofu scallion & Spicy & sour soup w. scallop shrimp, Spicy Thai Soup & vegetable seaweed crab, vegetable With Chicken 5.00 Clear Soup 2.00 Chicken Dumpling Soup 4.00 With Shrimp 6.00 Chicken & beef broth with fried onions 3 pcs chicken dumpling & chicken paste scallion & mushrooms soup and veggie Salad House Green Salad 3.00 Kani Salad 5.95 Spicy Tuna Salad 8.00 Green salad with our house ginger Crab stick, cucumber, masago & House salad mixed spicy tuna & dressing spicy mayo crunch, cucumber & spicy sauce Avocado Salad 5.00 Seaweed Salad 5.00 Mango Chicken Salad 6.50 House salad with avocado on top Green salad with grilled chicken, mango on top & mango sauce Sushi Bar Appetizer Yellowtail Jalapeño 9.00 Black Pepper Tuna 9.00 Sushi Sampler 8.00 6 pcs sliced of yellowtail with Sliced seared black pepper tuna 4pcs of assorted sushi – chef’s jalapeño with ponzu sauce over cucumber and small seaweed selection salad with ponzu sauce Spicy Tuna Gyoza 8.00 Sashimi Sampler 9.00 5pcs crispy tuna gyoza topped w. Tuna Tataki 9.00 6pcs of assorted sashimi spicy mayo & jalapeño eel sauce Sliced seared tuna over cucumber Rainbow Naruto 12.00 and a small seaweed salad w. ponzu Salmon Dream 9.00 Tuna salmon yellowtail kani, 4pcs fresh sliced salmon wrapped sauce avocado wrapped in cucumber w. w. spicy crabmeat, crunchy on top Tako Su 9.00 ponzu sauce 8pcs tako over cucumber and small seaweed salad w. -
A Review of Guidance on Fish Consumption in Pregnancy: Is It Fit for Purpose? Public Health Nutrition
Taylor, C. , Emmett, P., Emond, A., & Golding, J. (2018). A review of guidance on fish consumption in pregnancy: Is it fit for purpose? Public Health Nutrition. https://doi.org/10.1017/S1368980018000599 Publisher's PDF, also known as Version of record License (if available): CC BY Link to published version (if available): 10.1017/S1368980018000599 Link to publication record in Explore Bristol Research PDF-document This is the final published version of the article (version of record). It first appeared online via Cambridge University Press at https://www.cambridge.org/core/journals/public-health-nutrition/article/review-of-guidance-on- fish-consumption-in-pregnancy-is-it-fit-for-purpose/BC3BB20A2D848F5CF5AED90C86413F85 . Please refer to any applicable terms of use of the publisher. University of Bristol - Explore Bristol Research General rights This document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/red/research-policy/pure/user-guides/ebr-terms/ Public Health Nutrition: page 1 of 11 doi:10.1017/S1368980018000599 Review Article A review of guidance on fish consumption in pregnancy: is it fit for purpose? Caroline M Taylor*, Pauline M Emmett, Alan M Emond and Jean Golding Centre for Child and Adolescent Health, Population Health Sciences, Bristol Medical School, University of Bristol, Oakfield House, Oakfield Grove, Bristol BS8 2BN, UK Submitted 17 November 2017: Final revision received 14 February 2018: Accepted 14 February 2018 Abstract Objective: Public health messages to reduce Hg exposure for pregnant women have focused exclusively on advice on fish consumption to limit Hg exposure, with little account being taken of the positive contribution of fish to nutritional quality. -
Page: 1 Item Description Class Unit Of
FOUR SEASONS FOOD Page: 1 Inventory File Report Class: SEAFOOD Item Description Class Unit of Number Line 1 Name Measure 20000 LOBSTER PIECES CLAW& SEA CASE 20000P LOBSTER PIECES CLAW& SEA PC. 20001 CRAB (IMITATION) FLA SEA CASE 20001P CRAB (IMITATION) FLA SEA PC. 20002 PERIWRINKLE MEAT 40- SEA CASE 20003 CRAB SHELL 3oz (300P SEA CASE 20004 LOBSTER TAIL10oz WAR SEA CASE 20005 PERIWINKLES MEAT 24# SEA CASE 20006 CRAB (IMITATION)STIC SEA CASE 20007 CRAB (IMITATION) STI SEA CASE 20007P CRAB (IMITATION) STI SEA PC. 20008 SHRIMP H/L 21-25 (B- SEA CASE 20009 SHRIMP H/L 26-30 40# SEA CASE 20010 SHRIMP H/L U-15&13-1 SEA CASE 20011 SHRIMP H/L 13-15 (B- SEA CASE 20012 SHRIMP H/L 16-20 EZ- SEA CASE 20013 SHRIMP H/L 31-40 EZ SEA CASE 20014 SHRIMP H/L 51-60 W.# SEA CASE 20015 SHRIMP H/L 21-25 EZ- SEA CASE 20016 SHRIMP H/L 41-50 EZ SEA CASE 20017 SHRIMP H/L 16-20 BRO SEA CASE 20017P SHRIMP H/L 16-20 BRO SEA PC. 20018 SHRIMP H/O 40-50 #40 SEA CASE 20019 SHRIMP PUD 110-130 SEA CASE 20020 SHRIMP SUSHI EBI 4L SEA CASE 20021 SHRIMP PUD 150-200 5 SEA CASE 20022 SHRIMP H/L 26-30 W 3 SEA CASE 20022P SHRIMP H/L 26-30 W 5 SEA PC. 20023 SHRIMP H/L 41-50 W.# SEA CASE 20024 SHRIMP PUD 91-110 5 SEA CASE 20024P SHRIMP PUD 91-110 SEA PC. -
UNITED STATES PATENT OFFICE 1989,383 METHOD of TREATING SEAFOOD and the PRODUCT RESULT ING THEREFRORM Charles H
Patented Jan. 29, 1935 1989,383 UNITED STATES PATENT OFFICE 1989,383 METHOD OF TREATING SEAFOOD AND THE PRODUCT RESULT ING THEREFRORM Charles H. Schuh, Glendale, Long Island, N. Y., assignor to Sturmack Company, Inc., Brooklyn, N. Y., a corporation of Delaware No Drawing. Applicatin August 2, 1931, Serial No. 559,775. Renewed June 16, 1934 9 Claims. (C. 99-11) The present invention relates to a method of like product. The jelly-like product is packed treating seafood and to the product resulting into a Suitable mold Without the loss of any drip threfrom and more particularly to a method of page. The fish in the mold is baked and a baked treating seafood to produce a baked and Smoked fish steak is produced without the loss of juices. 5 Steak and to a baked and smoked seafood steak The baked steak of seafood is Smoked under the produced by said method. - . influence of heat. The Smoked steak can be han It is well known that when fish is boned and dled and sold as a unit, can be cut or sliced, and converted to the fillet condition, a product is ob can be eaten directly as a foodstuff. For a better tained which has a watery consistency and which understanding of the invention, by those skilled in 10 tends to lose a portion of its juices as soon as it is the art, and for illustrative purposes, the following: COmpressed Or processed in some manner. The art specific examples are given. 10 has been in want of a steak or shaped unit of sea food which is edible and ready for consumption Eacample No. -
Hot Pot Taste Test Paul French Vancouver Nocturnes
HOT POT TASTE TEST PAUL FRENCH VANCOUVER NOCTURNES 2018/03- 04 1 MAR/APR 2018 为您打造 A Publication of HOT POT TASTE TEST PAUL FRENCH VANCOUVER NOCTURNES 出版发行: 云南出版集团 云南科技出版社有限责任公司 地址: 云南省昆明市环城西路609号, 云南新闻出版大楼2306室 责任编辑: 欧阳鹏, 张磊 书号: 978-7-900747-63-1 Since 2001 | 2001年创始 thebeijinger.com A Publication of 广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号 孚兴写字楼C座5层, 100020 Advertising Hotline/广告热线: 5941 0368, [email protected] Since 2006 | 2006年创始 Beijing-kids.com Managing Editor Tom Arnstein Editors Kyle Mullin, Tracy Wang Contributors Jeremiah Jenne, Andrew Killeen, Robynne Tindall, Will Griffith, Tautvile Daugelaite, Andrew Little 国际教育 · 家庭生活 · 社区活动 True Run Media Founder & CEO Michael Wester 国际学校如何帮助 有特殊需要的儿童 How MSB and BSB Shunyi Owner & Co-Founder Toni Ma Give Extra Help to Their Students Art Director Susu Luo 为什么我们很少听说 “学习障碍”? Designer Vila Wu Learning Difficulties: The Elephant in Production Manager Joey Guo Chinese Classrooms Content Marketing Manager Robynne Tindall Marketing Director Lareina Yang Events & Brand Manager Mu Yu Marketing Team Helen Liu, Cindy Zhang, Echo Wang 封面故事 HR Manager Tobal Loyola 我们其实都一样 We Are Different, We Are the Same 2016年11月刊 1 HR & Admin Officer Cao Zheng Finance & Admin Manager Judy Zhao Since 2012 | 2012年创始 Jingkids.com Accountants Vicky Cui, Susan Zhou Digital Development Director Alexandre Froger IT Support Specialist Yan Wen Photographer Uni You Sales Director Sheena Hu Account Managers Winter Liu, Wilson Barrie, Olesya Sedysheva, 国际教育·家庭生活·都市资讯 2018.04 Veronica Wu, Sharon Shang, Fangfang Wang Sales Supporting -
Mondays to Sundays Dial 19 for Room Service
6:00AM - 11:30PM | MONDAYS TO SUNDAYS DIAL 19 FOR ROOM SERVICE BREAKFAST American Breakfast Breakfast Burrito P315 ham P200 | bacon P240 Sausage patty, bacon, 2 pieces eggs, hash brown with • Two fried eggs cilantro leaves wrapped in tortilla, • Bread, butter & jam served with sliced tomatoes • Coffee or tea and grilled button mushrooms on the side • Chilled orange juice or sliced fresh fruit in season with choice of coffee, tea or chilled orange juice. Filipino Breakfast Dirty Breakfast P310 Our version of the English breakfast: crispy bacon pork longganisa P190 | chicken longganisa P190 and sausage patty, two fried eggs, beans served skinless longganisa P190 | pork tocino P250 with hash browns and grilled button mushrooms, chicken tocino P220 | corned beef P270 daing na bangus P260 | beef tapa P300 with choice of coffee, tea or chilled orange juice. • Two fried eggs Pancake/Waf les P125 • Garlic fried rice Served with butter and maple syrup • Pickled papaya with ham P180 • Coffee or tea with bacon P220 • Chilled orange juice or sliced fresh fruit in season Breakfast Ala Carte Fried Eggs P100 Extra Bacon P120 Plain Bread P80 Plain Omelette P100 Oatmeal with Fresh Milk P100 Wheat Bread P80 Vegetable Omelette P120 Corn lakes with Fresh Milk P100 Garlic Bread P80 Ham & Cheese Omelette P170 SOUP Cheddar Broccoli Soup P150 Cream of Mushroom Soup P120 Rich cheddar cheese perfectly balanced Creamy mushroom soup topped with croutons. with fresh broccoli. Served with a slice of toast. Served with a slice of toast. Cream of Corn Crab and Corn Soup P120 and Pumpkin Soup P120 Not sure what to order for your kids? A soup your picky Sweet, rich and creamy. -
Escali® Cesto
® TM Escali Measuring What’s Next Nutritional Scale Cesto Manual and code list Thank you for purchasing the Escali Cesto Digital Nutritional Scale. The Escali Cesto Digital Nutritional Scale has a smart weighing system inside. This highly diverse diet scale weighs in ounces, pounds+ounces, fluid ounces, grams and milliliters. The scale is advanced with easy to use features to display and memorize nutritional values, including carbohydrates, fat and protein. The Escali Cesto will prove to be an indispensable tool in your health conscious way of living. Please read the following operation information to ensure the proper function of your new scale. How to weigh: 1) Press the “ON” key 2) All display segments will show for about 2 seconds 3) “WT 0.0 oz” will appear on the display 4) Press the “g/oz” key to select measuring unit 5) Place item slowly on the tray How to use the Tare feature: This feature allows you to obtain the exact weight of an item in a container, by subtracting the weight of the container. It lets you add consecutive ingredients to the container, and weigh each ingredient individually. 1) Press the “ON” key 2) Select measuring units (oz, lb/oz, g, kg) 3) Place the container, without the item, slowly on the tray 4) Press the “zero” key. The weight of the container will be removed, and the display value will reset to zero 5) Slowly add the item to the container. The display will show the weight of the item only 6) You may continue to determine the weight of each additional item as they are added by repeating step 4 & 5 How to clear the Tare feature: Remove all items from the tray. -
Chemical Composition and Fatty Acid Profile of Lipids in Carp (Cyprinus Carpio L.) Meat As Affected by Cooking Methods
73 Bulgarian Journal of Agricultural Science, 24 (Suppl. 2) 2018, Agricultural Academy CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF LIPIDS IN CARP (CYPRINUS CARPIO L.) MEAT AS AFFECTED BY COOKING METHODS ANGELINA IVANOVA1*; MARIA ANGELOVA-ROMOVA2; ZHANA PETKOVA2; GINKA ANTOVA2; TANIA HUBENOVA1 1Agricultural Academy, Institute of Fisheries and Aquaculture, 248 V. Levski Str., 4003 Plovdiv, Bulgaria 2University of Plovdiv “Paisii Hilendarski”, Department of Chemical Technology, 24 Tzar Asen Str., 4000 Plovdiv, Bulgaria Abstract Ivanova A. S., M. J. Angelova-Romova, Z. Y. Petkova, G. A. Antova and T. A. Hubenova, 2018. Chemical com- position and fatty acid profile of lipids in carp Cyprinus( carpio L.) meat as affected by cooking methods. Bulg. J. Agric. Sci.,24 (Suppl. 2): 73-80 The aim of the present study is to analyze the chemical composition of the meat and fatty acid profile of carp lipids (Cy- prinus carpio L.) before and after heat treatment (baking and frying). The water content (weight method), proteins (Kjeldahl procedure), fat (arbitrage method), ash (weight method) and fatty acid composition (GC) are determined for carp from aqua- culture – pond – and cage reared and for free-living carp from Zhrebchevo dam lake. It has been established that the level of water in the baked and fried carp decreases as a result of the heat treatment. Increases in protein, fat and ash content in heat treated meat samples compared to fresh carp meat are reported. The fatty acid profile of baked and fried carp showed a slight decrease in the level of saturated and monounsaturated fatty acids. An increase in the percentage of polyunsaturated fatty acids as a result of heat treatment is reported. -
Catla Catla) During Frozen Storage
International Food Research Journal 22(5): 2057-2067 (2015) Journal homepage: http://www.ifrj.upm.edu.my Qualitative and quantitative changes of fried fish steaks and fish steak curry of catla (Catla catla) during frozen storage 1,2*Lakshman, M., 3Devivaraprasad Reddy, A., 1Khuntia, B.K., 1Udgata, S.K. and 1Rath, R.K. 1College of Fisheries, Odissa University of Agriculture and Technology, Rangailunda, Odissa -760 007, India 2Fisheries Development Officer, Department of Fisheries, Government of Andhra Pradesh, Akividu, West Godavari District- 534 235, India 3Department of Fish Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur – 524 344, India Article history Abstract Received: 19 October 2014 The shelf life of ready to eat fish curry packed with fried fish steaks and fish steak curry of Catla Received in revised form: (Catla catla) during frozen storage at –20°C were studied in terms of sensory, bacteriological 14 February 2015 and biochemical changes. Based on sensory evaluation, frying time of 10 minutes at 160°C Accepted: 5 March 2015 was optimum to get good quality fried fish steaks. The proximate composition of the fried fish steaks and fish steak curry showed marginal variation throughout the period of study. The Keywords chemical changes in fried fish steaks during frozen storage, TVB-N, NPN, PV and FFA were Catla 26.8±0.04 mg/100 g, 50.76±0.12 mg/100 g, 12.40±0.20 meq O2/kg and 4.58±0.42 % oleic th Fried fish steaks acid at 0 day were changed to 30.5±0.85 mg/100 g, 56.8±0.87 mg/100 g, 56.2±0.71 meq O2/ Fish steak curry kg and 18.27±0.75 % oleic acid at 90th day, respectively. -
Pasta Poultry Fish Steak Frites Entrees Pomme Frites
OPEN EVERYDAY PIZZETTES MARGHERITA 18 LUNCH · DINNER · WEEKEND BRUNCH tomato, basil, house made mozzarella ARUGULA PROSCUITTO 22.50 HOT HORS D’OEUVRES PROVENÇALE 20.50 roasted onions, peppers, olives, house made ONION SOUP GRATINEE 14 LES OEUFS mozzarella, oven dried tomato HOUSEMADE CHICKEN NOODLE SOUP 9.50 WILD MUSHROOM & FONTINA 20.50 organic chicken, spring vegetables, noodles TWO ORGANIC EGGS 13 any style, homefries ROBIOLA truffle oil 24.50 SOUP DU JOUR P/A AVOCADO TOAST 17.50 PASTA ESCARGOTS garlic, parsley, butter 15 two eggs any style, mulitgrain bread TOMATE CLASSIC 18 MACARONI GRATIN 16 EGGS BENEDICT 18.50 spaghetti, tomato, basil, garlic cavatapi pasta, ham, mornay sauce, emmental, gruyère poached eggs, ham, hollandaise on CLAMS OREGANTA 16 an english muffin, homefries PAPPARDELLE BOLOGNESE 24 six hour braise of veal, pork, beef FRIED CALAMARI 18 THREE EGG OMELETTE 17 lemon garlic aioli, marinara choice of three fillings: spinach, WILD MUSHROOM 20.50 mushroom, fine herbs, ham, tomato, linguine, spinach, tomato GRILLED CALAMARI 18 peppers, gruyère and cheddar, homefries extra virgin olive oil, lemon, herbs LINGUINE WHITE CLAM SAUCE 22 SMOKED SALMON BENEDICT 20 FRESH ZUCCHINI LINGUINE 23.50 SEARED TUNA sweet & sour black bean sauce 18.50 poached eggs, smoked salmon, hollandaise tomato sauce JUMBO LUMP CRAB CAKE 21 on an english muffin, homefries STEAK & EGGS 29 POULTRY BAJA FISH TACOS 7 oz strip steak, two eggs any style, homefries CRISPY FRIED BABY CHICKEN 24 mango, cilantro and sriracha mayo pomme frites BLACKENED SEABASS -
Soups & Salad Appetizers Deep Fried Roll Vegetarian Roll
SOUPS & SALAD HOUSE SPECIAL ROLL DEEP FRIED ROLL MAKI / ROLLS Tako Sunomono 7.50 Naruto Roll 9.99 Tempura California Roll 7.50 California Roll 6.00 Octopus, dried seaweed, cucumber, sesame seed and sping - mix Salmon, crab salad, and avocado, tobiko, wrap with English cucumber Deep fried and topped with eel sauce and spicy mayo Golden California 7.25 in rice vinegar e Buffalo Roll 10.99 Vegas Roll 11.00 Crab Salad Roll 6.25 Miso Soup 3.00 Spicy tuna and cucumber roll topped with avocado, spicy mayo Salmon, cream cheese, mozzarella cheese, and avocado fried in Tuna Roll 6.00 Soybean paste with tofu, scallions, & seaweed and hot sauce tempura and topped with spicy mayo and eel sauce e Spicy Tuna Roll 6.75 Mix Vegetables Soup 5.50 e Fusion Roll 11.50 e TNT Roll 10.50 Salmon Roll 5.75 Seafood Soup (for 2) 8.50 Avocado, cucumber, tuna topped with spicy mayo and hot sauce Spicy tuna, avocado, and crab salad lightly fried and topped Shrimp, scallop, crab stick and vegetables with spicy mayo and eel sauce Tuna Avocado Roll 7.00 e Mexican Roll 11.99 e Spicy Salmon Roll 6.75 e Tom Yum Soup Tofu or Chicken 3.25 Shrimp 4.25 Shrimp tempura, crab, cucumber topped with avocado and spicy Champagne Roll 13.00 Tuna, white fish, salmon, avocado, lightly fried in tempura with Salmon Skin Roll 6.25 Seaweed Salad - Marinated seaweed salad 5.50 mayo, hot sauce & eel sauce spicy mayo and eel sauce Yellowtail Roll 6.25 Baby Octopus Salad - Steamed and seasoned baby octopus 6.50 Tyson Roll 12.50 Chicken tempura, cream cheese, crab stick, avocado, and cu- e Maki-Maki