Thank You for Joining Us for Tulsa's 14Th Annual

Total Page:16

File Type:pdf, Size:1020Kb

Thank You for Joining Us for Tulsa's 14Th Annual 14TH ANNUAL 1616 S. Utica Ave. • 918-382-7777 RESTAURANT WEEK MENU 2-course Dinner for $20 (includes $3 donation to the Food Bank) To-Go Family Meal for 4 for $50 SEPT. 4-13 (includes $8 donation to the Food Bank) *excludes tax, tip and beverage DINNER Appetizer Potstickers Steamed and pan seared chicken dumplings, served with house made soy cream sauce and ginger mushroom soy sauce Avocado Spring Rolls (V) THANK YOU Hand rolled, flaky spring roll wrappers filled with fresh avocado mix and served with FOR JOINING house-made sweet chili mint vinaigrette Edamame US FOR Healthy and delicious steamed soybeans tossed in Roka Asian spice Cheese Wontons (V) TULSA’S Crispy wontons filled with savory sriracha cream cheese, served with sweet chili sauce TH 14 ANNUAL Entrée Kung Pao Chicken Firecracker Tofu (V) RESTAURANT Sugar snap peas, carrots, red bell pepper, Sweet and spicy Korean pepper sauce chilies, button mushrooms and peanuts, and fried tofu, tossed with green beans, WEEK! all tossed in a sweet and slightly spicy shiitake mushrooms, red onion, red bell kung pao sauce peppers, grape tomatoes, ginger, garlic, cilantro and sesame seeds Mongolian BBQ Wok-fired crispy tender beef, shiitake Thai Green Curry and button mushrooms, red bell peppers, Chicken and shrimp, red and green bell green onions, cilantro and bean sprouts, pepper, chilies, red onion and pineapple, HUNGER IN OKLAHOMA served in a delectable and spicy simmered in a spicy and creamy coconut Mongolian barbecue sauce green curry broth 1 in 3 kids in Oklahoma struggle Grilled Tenderloin Skewer* Rice Paper Salmon with hunger. Each prix fixe menu Marinated beef tenderloin, red and green Salmon wrapped in rice paper, cilantro, includes an automatic donation bell peppers, and red onion skewered ginger and green onion, grilled crispy and together and grilled over an open drizzled with hoisin citrus sauce. Served to the Community Food Bank of flame. Served with small sides of sweet on a bed of spring mix with sautéed Eastern Oklahoma’s Food for cucumber salad and pineapple fruit salsa. mushrooms and asparagus in miso sauce. Kids programs. Proceeds will be matched up to TO-GO FAMILY MEAL $25,000 by the George Kaiser Edamame & Potstickers Family Foundation. Choice of any 2 entrees on RW menu Bread Pudding for dessert To make an additional donation, visit okfoodbank.org. SIGNATURE COCKTAIL Fighting Hunger, Feeding Hope (includes $1 donation to the Food Bank) Lime and Thyme Jinro soju, choya ume liqueur, lime juice, lemongrass ginger simple syrup, topped with champagne.
Recommended publications
  • Thank You for Joining Us for Tulsa's 15Th Annual
    1616 S. Utica Ave. • 918-382-7777 RESTAURANT WEEK MENU 2-course Lunch for $18 (includes $2 donation to the Food Bank) SEPT. 10-19 *excludes tax, tip and beverage LUNCH Appetizer Potstickers Steamed and pan seared chicken dumplings, served with house THANK YOU made soy cream sauce and ginger mushroom soy sauce Avocado Spring Rolls (V) FOR JOINING Hand rolled, flaky spring roll wrappers filled with fresh avocado mix and served with house-made sweet chili mint vinaigrette US FOR Edamame Healthy and delicious steamed soybeans tossed in Roka Asian TULSA’S 15TH spice Cheese Wontons (V) ANNUAL Crispy wontons filled with savory sriracha cream cheese, served RESTAURANT with sweet chili sauce Entrée WEEK! Kung Pao Chicken Sugar snap peas, carrots, red bell pepper, chilies, button mushrooms and peanuts, all tossed in a sweet and slightly spicy kung pao sauce. HUNGER IN OKLAHOMA Mongolian BBQ Wok-fired crispy tender beef, shiitake and button mushrooms, 1 in 4 kids in Oklahoma struggle red bell peppers, green onions, cilantro and bean sprouts, served with hunger. Each prix fixe menu in a delectable and spicy Mongolian barbecue sauce includes an automatic donation to Firecracker Tofu (V) the Community Food Bank of Eastern Sweet and spicy Korean pepper sauce and fried tofu, tossed with Oklahoma’s Food for Kids programs. green beans, shiitake mushrooms, red onion, red bell peppers, grape tomatoes, ginger, garlic, cilantro and sesame seeds Proceeds will be matched up to Thai Green Curry $25,000 by the George Kaiser Family Chicken and shrimp, red and green bell pepper, chilies, red Foundation.
    [Show full text]
  • Buddakan Features
    BUDDAKAN GROUP DINING MENUS MODERN ASIAN A ten foot gold gilded buddha warmly smiles down upon guests as they dine on exqui s ite modern asian cuisine. A shimmering waterfall and luminous onyx communal table enhance the atmosphere establishing buddakan as philadelphia’s most highly sought after dining destination. 325 CHESTNUT STREET PHILADELPHIA | BUDDAKAN.COM FEATURES • Available lunch and dinner. • The Communal Table seats groups up to 24 people. • The Mezzanine is available for semiprivate events for 55 guests. • Buddakan is available to be reserved exclusively for up to 250 guests. • Food is served family-style. • Extensive specialty cocktail, wine and sake lists. FOR MORE INFORMATION CONTACT [email protected] | 267-886-1401 *menus subject to change LUNCH ONE served family style KUNG PAO LOBSTER WHOLE PEKING DUCK szechuan-chili sauce, peanuts scallions, cucumber, mu shu pancakes $7.00 PER PERSON* $10.00 PER PERSON* FIRST COURSE CHICKEN & GINGER DUMPLING sesame dipping sauce ASIAN CAESAR SALAD spicy cashews TEA SMOKED SPARE RIBS hoisin barbecue, pickled slaw MAIN COURSE WASABI TUNA TATAKI ginger somen noodles WOK CASHEW CHICKEN plum wine sauce SHRIMP PAD THAI VEGETABLE FRIED RICE STEAMED EDAMAME kosher salt DESSERT A TASTING SELECTION FROM OUR PASTRY CHEF COFFEE, DECAF COFFEE AND HOT TEA $30.00 PER PERSON* *Amount does not include taxes, gratuity or special events fee. *menus subject to change LUNCH TWO served family style KUNG PAO LOBSTER WHOLE PEKING DUCK szechuan-chili sauce, peanuts scallions, cucumber, mu shu pancakes
    [Show full text]
  • Pay Raise Offsets Inflation
    HAWAII MARIN. Voluntary payment for delivery to MCAS housing /$1 per four week period VOL 9 li10, 41 Rethze.44/ Meal price increase Servicemembers received an 11.7 percent pay increase to offset rising prices of clothing, housing, transportation, and food. Effective Oct. 1, the dining facilities on the air station were required to raise the price of meals offeredto authorized personnel. The price hike is a nickel in certain categories and Marines, sailors and civilians will feel the pinch. New prices for patrons without meal cards are: breakfast $.70, lunch $1.40, dinner $1.40, brunch $1.60, dinner /brunch $1.90 and holiday meal $2.05. Surcharges have increased and are now $.40. The Cost of the night meal will vary depending on the meal actually served. A recent audit by the Defense Audit Service has revealed that serious deficiencies exist thloughout military feeding facilities which coot millions of dollars annually. In a message dated Sept. 11, it was revealed that since budgets do not include monetary allowance for second portions, second portions of food will not he served unless personnel elect not to take their share or they select less expensive meals. concerning the food, its preparation or Comments the Photos by Sia Chtis dining facility itself should be placed in suggestion boXes raylof located in troth fleas and Anderson Halls. For a proper response to a suggestion or comment originators should MAKAHIKI CELEBRATION 4- Hawaiian kahana Sam Loan and his haumanas (students) shared both smiles and prayer during the include name, rank and a telephone number so the food Makahiki festival service office can contact them.
    [Show full text]
  • Hawaii Haleiwa B-1 MCCS & SM&SP B-2 Volunteers B-3 Menu B-5 Word to Pass B-6 Baseball C-1 Sports Briefs C-2 the Bottom Line C-3
    INSIDE SecNav Letter A-2 SOTG A-3 Recycling A-6 Hawaii Haleiwa B-1 MCCS & SM&SP B-2 Volunteers B-3 Menu B-5 Word to Pass B-6 Baseball C-1 Sports Briefs C-2 The Bottom Line C-3 Operation SPURS D-1 MVMOLUME 35, NUMBER 7 ARINEARINEWWW.MCBH.USMC.MIL FEBRUARY 18, 2005 31st MEU begins journey home Press Release Natonski and Sgt. Maj. Wayne R. Bell, Battalion Landing Team, 1st Battalion, 31st MEU Public Affairs Office sergeant major of the 1st Marine 3rd Marine Regiment, the MEU’s ground Division, visited the Marines and Sailors combat element, fought in the battle for CAMP RIPPER, Iraq — The 31st as they transferred responsibility of the Fallujah alongside the Marines and Marine Expeditionary Unit relinquished area of operations to RCT-7. Sailors of RCT-7 and MEU Service Support the responsibility of providing security “This generation of Marines is as good, Group 31. MSSG-31, the MEU’s combat and stability in Iraq’s western Al Anbar if not better, than previous generations of service support element, provided neces- province to Regimental Combat Team 7 Marines,” said Bell. “I am proud to have sary logistical support during the Fallujah of the 1st Marine Division, Feb. 7. served with (the MEU).” operation. Marine Medium Helicopter The Okinawa-based unit has been in The 2,200-member Marine Expedi- Squadron 265 (Reinforced), the MEU’s air place since mid-October 2004 and was tionary Unit was responsible for a wide combat element, accumulated more than tasked with planning and executing vari- range of missions that included assistance 4,300 flight hours, which included more ous missions throughout a 33,000 square- and security for Iraq’s first free elections, than 2,000 hours flown during night mile area of operations, approximately cordon and knocks operations against the operations.
    [Show full text]
  • Major General Selectees Named Brigadier General Jacob W
    VIPEX Marines show civic Bellows'value as training Page A-4 HAWAII MARINE Voluntary payment for delivery to MCAS housing /$1 per four week period. VOL. 12 NO. 4 KANEOHE RAY, HAWAII, JAN. 26, 1983 TWENTY-FOUR PAGES. Major general selectees named Brigadier General Jacob W. Moore, commanding general, 1st Marine Brigade and BrigGen Dennis J. Murphy, deputy commanding general, Fleet Marine Force, Pacific, Camp H.M. Smith are two of eight general officers selected for promotion to major general. BrigGen Moore took command of the brigade on June 11, after a tour at Headquarters Marine Corps, where he served as the Deputy Chief of Staff for Research, Development and Studies. Other major general selectees are: BrigGens Richard M. Cooke, corn- mander, Marine Corps Air Bases, Western Area/commanding general, Marine Corps Air Station, El Toro, Calif; Clyde D. Dean, Inspector General of the Marine Corps, Headquarters Marine Corps; Donald J. Fulham, commanding general, Marine Corps Base, Camp Lejeune, N.C.; Anthony Lukeman, director, Manpower Plans and Policy Division, HQMC; Frank E. Petersen, director, Facilities and Services Division, Installations and Logistics Department, HQMC; and Richard T. Trundy, assistant wing commander, 3d Marine Aircraft Wing, Marine Corps Air Station, El Toro, Calif. Although the promotion list has been approved by the Secretary of the pining on the additional Gen J.W. Moore Navy, the major general selectees won't begin BrigGen D.J. Murphy Brig star until the list is approved by President Ronald Reagan. February declared Taxes Black History Month Neat, accurate and carefully prepared returns yield faster refunds Feb.
    [Show full text]
  • 608.755.4123
    2019 608.755.4123 www.besteventscatering.com Mashed-Tini Station Delicious garlic mashed potatoes served with a variety of toppings including shredded cheese, bacon pieces, steamed broccoli, sour cream, gravy, chives, corn, crispy onion straws, buer, hot sauce and salt and pepper. $5.25 per person (minimum of 50 guests) Wisconsin Award-Winning Cheese Display Includes Havarti with dill, lace cheese, Muenster, Colby, Monterey Jack, saga blue cheese wheel, red waxed Gouda, baby Swiss, pepper and bacon cheeses, marbled Co-Jack and aromatic Brick cheese served with assorted cocktail cracker baskets generously garnished with strawberries, grapes, orange wheels and other seasonal fresh fruits. $7.25 per person (minimum of 75 guests) Mexicale Sombrero Sampler Build your own taco bar featuring taco seasoned beef, shredded cheese, leuce, tomato, sour cream, black olives and flour tortillas. Also served with grilled quesadillas, stued jalapenos, mini burritos, mini tacos, blue corn and Italian Antipasto Centerpiece tortilla chips with gourmet salsa, guacamole and fried Deliciously tart marinated vegetables, deep fried ravioli with chicken wingers. All served with nacho cheese sauce and sauce, tortellini brochees, a variety of hard salamis and green tomatillo sauce on the side. $9.95 per person cheeses, fresh melons, artichoke hearts and pepperoncini (minimum of 50) guests) served with French breads and fused olive oils for dipping. $6.95 per person (minimum of 50 guests) Seven Seas Seafood and Oyster Bar Iced crab claws, jumbo cocktail shrimp, blue point oysters Fresh Fruit Fantasia Centerpiece and creamed herring are just a few of the delights available. Mountains of fresh seasonal fruits served in decorative carved We can add whole smoked trout or Alaskan sockeye shells overflowing with strawberries, grapes, melons, pineapples smoked salmon, Nova Scotia gravlax or helix escargot en and kiwi fruits.
    [Show full text]
  • Urinalysis Deemed Legal
    Looking At Life Soccer Buffs Marine Marathon Navy optometrist Youth soccer teams World runners examines eyes end season warm up for for 20/20 vision with varying success annual race See Page A-4 See Page B-1 See Page B-2 HAWAII MARINE VolunIan pmmeni for deli. ers to MCAS housing /$I per four -week period. VOL. 12 NO. 35 KANEOHE HAY. HAWAII. AUG. 31, 1983 TWENTY PAGES News in brief Marines killed in Beirut No constitutional violations Two U.S Marines were killed and 14 others injured in fighting that broke out in Lebanon. According to a story in the Honolulu Star-Bulletin, fighting broke out Sunday as militiamen battled the Lebanese army and deemed legal shelled a joint Urinalysis Marine-Lebanese checkpoint east of the city. There were no Marine casualties Sunday, but Marines returned fire in the The the use of extraordinary writs. prosecuting him for alleged use of action since September. EDITOR'S NOTE: wrongful use of marijuana after a first battle their arrival last following article is being used Others said the decision, though marijuana while on extended urine sample he was ordered to I n"Monday's attack, the Marines were killed and wounded during with the permission of Navy favorable for them from the leave between assignments. All provide, when he reported to a new mortar fire from the pro-Iranian Shiite forces, according to the Times. standpoint of upholding the three CMA judges concurred in training assignment, showed a article. The mortar shells landed on the Marine positions near the urinalysis programs, has thrown result although Judge Albert international airport south of Beirut.
    [Show full text]
  • In Search of Mongolian Barbecue Terminology
    For Mongolia, first some In Search of Mongolian Barbecue terminology. Perhaps the most concise definition I got for Debra McCown Mongolian barbecue came from a Abingdon, Virginia (USA) translator Solongo: “In traditional barbecue, they use hot stones, and that’s how they cook it.The Asking about barbecue in Mongolia learned from his grandfather and trick of it is everything has to be can get you some strange looks. now cooks for tourists outside closed. The container is closed Barbecue is not interesting, they Ulaanbaatar. A translator and I tightly, and no air is coming out.” say. They’ll tell you food is not traveled with him to his family In fact, to most Mongols, barbecue interesting. And among foods, home, where I essentially threw means either horhog or boodog. dairy products are certainly more two big barbecue parties for his The first of these is what Solongo interesting than barbecue, a relatives and neighbors. Before I is describing: placing meat and subject that is “not taken go into what I learned about the hot rocks inside a sealed metal seriously,” as one Mongolian labor-intensive process of making container. In boodog the cooking professor told me. The ethno- real Mongolian barbecue, I should is done made by placing hot logists with whom I spoke at the provide some background on stones inside the sealed skin of the National University of Mongolia barbecue and its history in animal. Horhog and boodog are indicated that no one has ever Mongolia. cooked both from the inside by the done a study on barbecue or even hot rocks and pressurized steam on meat.
    [Show full text]
  • Chicon 2000 Dining Guide
    Don’t just stand there... eat something! Chicon 2000 Dining Guide A guide to eating in Chicago for the members of the 58th World Science Fiction Convention By Leah A. Zeldes Art by Brad W. Foster A Taste of Food to Come Food for fandom....................................................................3 RTFM: How to use this guide.............................................4 Call first.............................................................................. 6 Yes, you need reservations................................................ 6 I can get it for you wholesale....................................... 7 Tipping is not optional.......................................................7 Remove propeller beanies before dining..........................8 Chicagraphy........................................................................... 9 Sorry, no air cars.................................................................12 Taxis.................................................................................. 12 Buses.................................................................................. 13 The L.................................................................................. 13 Trolleys..............................................................................14 Boats.................................................................................. 15 How to eat like a Chicagoan..............................................16 Pizza................................................................................... 16
    [Show full text]
  • Manual Chapter - Cuisine (5 January 1993) H
    •· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
    [Show full text]
  • HM a Sec. 3/19 Copy
    INSIDE Abandoned Vehicles A-2 Lava Dogs A-3 Hawaii Staff Sgt. Amat A-4 DUIs & Salutes A-5 Whale Watching B-1 MCCS & SM&SP B-2 Auto Skills Center B-3 Word To Pass B-5 Menu B-7 Intramural Basketball C-1 Sports Briefs C-2 The Bottom Line C-3 MMARINEARINE Health & Fitness C-4 Volume 34, Number 11 www.mcbh.usmc.mil March 19, 2004 Operation Iraqi Freedom Sailors fly home to K-Bay Sgt. Alexis R. Mulero hours that included more than 83 Press Chief hours in support of OIF and more than 75 hours in support of Maritime After six months of being the Interdiction Operations. “Eagle in the Sky” for the tactical “The detachment served as an defense of Expeditionary Strike extension of the horizon for the ship,” Group 1, 25 Sailors and two SH-60B said Hardman. “They provided the Seahawks that make-up Detachment first line of defense by using equip- 1 of Helicopter Anti-Submarine ment such as RADAR [radio detec- Squadron Light 37 returned home, tion and ranging] to paint a larger March 11. tactical picture for the ships.” The “EasyRiders” had been dep- The Detachment also patrolled loyed in the western Pacific in sup- international waters in the Red Sea, port of Operation Iraqi Freedom Arabian Sea, Indian Ocean and the aboard the Guided Missile Cruiser Horn of Africa, to deter the transport Photos by Sgt. Alexis R. Mulero USS Port Royal, which was part of of terrorist personnel and equipment the Navy’s first-ever Expeditionary — seizing several vessels including a Above — Navy Lt.
    [Show full text]
  • BOARD of DIRECTORS PRESIDENT SECRETARY Joseph Zerbey Brett Seymour VICE PRESIDENT LEGAL COUNSEL Message John Fedderke Justice G
    BOARD OF DIRECTORS PRESIDENT SECRETARY Joseph Zerbey Brett Seymour VICE PRESIDENT LEGAL COUNSEL Message John Fedderke Justice G. Johnson, Jr M a n a g e r's TREASURER DIRECTORS Aaron Swiggum Jackie Barnes Miguel Cueto, General Manager ASSISTANT Maureen Brown TREASURER Richard Hylant 419-254-2977 • [email protected] Kirk Mizerek David Quinn Gregory H. Wagoner Monthly House Rule Reminder: TOLEDO CLUB STAFF No advertising permitted, nor subscriptions shall be solicited in the Club building except as may be approved by the Board of Directors ADMINISTRATION Miguel Cueto, General Manager and General Manager. 419-254-2977 Nathalie Helm, Executive Assistant 419-254-2980 FOOD & BEVERAGE SERVICE It has been a very exciting few months. I We are also continuing our community Jenni Maher, Catering Manager find myself “rediscovering our Club,”an outreach by participating in and 419-254-2981 experience that I find very gratifying at Ann Albert, Catering Assistant Manager sponsoring events that have a positive 419-254-2981 several levels. The most noticeable is the impact on our community, such as the Michael Rosendaul, Executive Chef synergetic, positive energy I get from the Arts Commission fund raiser last March, 419-243-2200 ext. 2149 members, guests, and employees alike as and the Taste of the Nation in April. Charlotte Hall and Judith Harruff I come in contact with them on a daily Also, there is good news to report on Dining Room Managers basis. I have received an amazing amount 419-243-2200 ext. 2134 Shirley Shields, our Main Dining Room MEMBERSHIP of good wishes, words of encouragement, server for 24 years, who has the charm and support that go far to show confidence Russ Wozniak, Membership Director and knowledge typical of masters of their 419-254-2997 in my abilities and give me assurance of trade.
    [Show full text]