DOCSLIB.ORG

Appetizers and Soups

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers and Soups APPETIZERS AND SOUPS Lobster Bisque · $11 Spicy Rolls Two Ways Beef Barley Soup · $8 Ahi Tuna, Atlantic Salmon, cucumber, soy glaze ∙ $15 Seafood Martini Ravigote Lobster Corn Cake · $16 Caper- herb vinaigrette · Mkt Jumbo Lump Crab Cocktail · $18 Lobster Tempura Grilled Shrimp Cocktail · Mkt Sweet chili aioli · $18 Clams Casino · $15 Oysters Rockefeller · $16 Surf & Turf Carpaccio Grilled Oysters · $17 Ahi Tuna, Prime Strip, fried capers, lemon, Pan-Fried Oysters olives, aged parmigiano, xv olive oil· $15 Spinach and andouille sausage · $15 “Paella” Risotto Cakes Chilled Blue Point Oysters Lobster, shrimp, saffron-paprika aioli · $14 Yuzu mignonette, cocktail sauce · $16 Chilled Seafood Tower for Two Steamed Mussels · $12 Assorted Atlantic seafood selections · Mkt Crab & Avocado Wontons · $15 Crispy Leg of Duck Ahi Tuna Stack Micro-greens, caramelized pears, port wine ∙ $16 Avocado mash, sweet mango, wasabi crème fraiche · $18 Crab & Shrimp Bruschetta · $14 SALADS The Grille Salad Caesar Grilled romaine hearts, dried cranberries, maytag blue Ciabatta croutons, asiago, cheese, spiced pecans, raspberry vinaigrette ∙ $11 roasted garlic dressing · $11 Mixed Greens The Oregon Assorted baby lettuce, cucumber, carrot, Belgian endive, watercress, button mushrooms, red onion, grape tomatoes, vinaigrette · $10 granny smith apple, hearts of palm, vinaigrette · $12 Heirloom Tomato Salad BLT Salad Buffalo mozzarella, baby greens, prosciutto, balsamic reduction ∙ $12 Romaine, applewood smoked bacon, Kurtz heirloom tomatoes, maytag blue cheese ∙ $14 Bibb lettuce, roquefort cheese, chopped egg, house smoked chicken Baby Spinach breast, tomato, cucumber, pumpkin seeds, vinaigrette · $12 Sunflower seeds, aged gouda, bacon, maple dressing · $11 Seafood Cobb The Crab Wedge Bistro Salad Romaine, shrimp, crab meat, avocado, egg, Jumbo lump crab, apple wood bacon, Baby bibb lettuce, valdeon blue cheese, swiss cheese, tomato, roquefort dressing ∙ Mkt tomato, maytag blue cheese ∙ $18 tomatoes, pecans, black peppercorn vinaigrette ∙ $14 With ~ Grilled Chicken Breast · $5 Grilled Salmon · $6 Grilled Shrimp · Mkt Grilled Sliced Steak · $10 SANDWICHES Creole Peacemaker The Lobster Club Fried oysters, tartar sauce, Brioche roll, truffle mayonnaise, cheddar cheese and bacon · $12 applewood smoked bacon ∙ Mkt Warm Italian Turkey Meatballs Lobster Tacos Spicy tomato sauce mozzarella cheese · $12 Roasted vegetables, lime dressing, avocado sauce ∙ $18 Open Face Reuben Crispy Shrimp Tacos Thousand Island dressing on the side · $11 Mango chutney, lettuce, lime dressing, Hot Corned Beef on Rye · $9 orange jalapeño sauce · $15 The Polo Club Grilled Caprese Sandwich Sliced grilled chicken, applewood bacon, lettuce, White bread, buffalo milk mozzarella, tomato, mayonnaise, brioche roll ∙ $16 oven roasted tomatoes, mixed greens · $12 Cajun Mahi BLT French Dip Applewood smoked bacon, lettuce, tomato, Thinly sliced prime rib, au jus, brioche roll · $14 house made old bay potato chips∙ $18 Herb Marinated Chicken Sandwich Shrimp Salad Sandwich Roasted tomato aioli, baby spinach, aged gouda ∙ $14 Large gulf shrimp ∙ $13 The Prime Grille Burger New England Style Lobster Roll ∙ Mkt Choice of cheese, lettuce, tomato, red onion · $12 Margarita Flatbread Burger Au Poivre Tomato, basil, mozzarella cheese, Brandied peppercorns, cognac sauce, caesar salad · $12 mushrooms, french fries ∙ $15 ENTREE S Warm Lobster Salad Grilled Sliced Steak Julienne vegetables, watercress, truffled brioche, 8 oz. served with garlic toast, buttery lemon vinaigrette · Mkt demi-glace, julienne fries · Mkt Seared Mahi Mahi Grilled Tenderloin Baby spinach, candied pecans, vanilla-dust butter · $22 6 oz with crispy onions and broccoli florets · $26 Pan-Fried Rainbow Trout Dry Aged Prime Sirloin Strip Steak Diced potato, artichoke hearts, mushrooms, capers, Crispy onions and broccoli florets · Mkt lemon and butter · $18 Chicken and Shrimp Curry “Great Shellfish Bay” Oysters Spicy cream sauce on mushroom couscous · $16 Baby spinach, diced eggs, candied pecans, Panko Crusted Atlantic Salmon maytag blue cheese, apple cider vinaigrette · $22 Parsnip puree, charred corn & tomatoes, piquillo butter ∙ $18 Jumbo Lump Crab Cake Tartar sauce and fruit salsa · $18 Chesapeake Frittata Chicken Madrileña Jumbo lump crab, boursin cheese, asparagus, grilled white toast ∙ $18 Egg dipped, sautéed with garlic, parsley, parmesan. Served with orzo and smoked tomato butter · $17 Cioppino Mediterranean Free Range Chicken Mahi Mahi, shrimp, mussels, fennel, tomatoes, herbed focaccia ∙ $25 Wilted spinach, feta, olives, artichoke hearts, tomatoes · $17 Crab & Avocado Louis Grilled Chop Steak Jumbo lump crab, diced avocado, olive -chili mayonnaise, 8 oz. prime sirloin, garlic whipped potatoes, red & blue corn tortilla chips ∙ $18 broccoli, mushroom demi glace · $18 SIDE DISHES Garlic Mashed Potatoes · $8 Julienne Fries · $7 Parmesan Fries · $8 Beer Battered Onion Rings · $8 Brussels Sprouts, bacon, parmigiano · $9 Green Beans · $8 Creamed Spinach · $8 Asparagus · $9 Broccoli · $7 Mushrooms · $8 Crispy Onions · $5 Sweet Potato Fries · $7 Black Truffle Macaroni & Cheese ∙ $10 .
Load more

Recommended publications
  • Baked .Onions Allow 1 Or 2 Firm Sizable Onions Per Person
    Happy Holidays! The Herald is pleased to present our valued readers with the I I th edition of our cookbook. As you know, the recipes are taken from the weekly column "From Your Neighbor's Kitchen" which appears each Thursday. I have had the personal pleasure of writing this column for the past two years. Many new friends have been gained through the interviews, the mail and the telephone calls. Thank you all for enriching my life. Vivian F. Ferguson By Whitaker "Hi! Don't Mind Me - Just Make Belieue I'm Not Even Here." , From Your Neighbor's Kitchen by Vivian F. Ferguson PHO.TOGRAPHS BY ALBERT E. BUCE!IVICIUS AND REGLN.ALD PINTO OF 'l1HE HERALD as published in the ilanrqrstrr if urning i!;rralh INDEX APPETIZERS Antipasto Piedmontese . 10 Chicken Breast Hors d'Oeuvres . 18 Clams Casino . 9 Devil's Dunk . ................................. 11 Eggs, Stuffed Parisien . 18 Llptauer Cheese Brochetteria . 110 Mushrooms, ·Pickled {Italian) . 12 Mushrooms, Stuffed . 10 Mussels Fricassee . 18 Sausage Balls, Spicy . 9 Shrimp, Pickled . ill Tomato Tulips . 11 BREADS Apple Muffins . 16 Butter.Crumb Dumplings ....................... 17 Dilly Bread . 14 Egg Nog Bread ................. .. ... ......... 16 Walnut Cheddar Bread .. ........... .. ......... 16 CAKSS Apple ........................ ... .. .......... .. 51 Apple, Danish . 48 Applesauce . 49 Carrot ......................... .. .. ... ...... :m Chambaloni {Neapolitan) ....... .. ... ..... ... 49 Cheese ......... ........... .... ...... .... ...... 51 Chocolate . 50 Chocolate Sour Milk . 51 Chocolate Sauerkraut . 48 Devil's Food {Boat-Shaped) .. ................. .. 50 Hot Milk Sponge . 49 CHICKEN Arroz con Pollo {Rice with Chicken) .. .. .. ... 37 Better-Than-Fried .. .. ... ............... ... 36 Breasts, Baked Stuffed . 41 Connie's ... ....... ...... .... ...... .... .... .... 40 Comish Game Hen Tarragon . 38 .Momay ...................... .... ....... ....... 39 Oven Fricassee . 41 Scalloped . 38 With Curry Rice .
    [Show full text]
  • 2018 Spring Summer Plated Wedding Menu
    2018 Spring Summer Plated Wedding Menu HORS D’ OEUVRES (Select Six) Poultry Options Beef/Pork Options - Smoked Chicken Taco Salad, Roasted Corn Pico - BLT, Crispy Pancetta, Lettuce, Roasted Baby Tomato, De Gallo, Waffle Cup, Chipotle Crèma Basil Aioli, Pretzel Roll - Chicken Miso Dumpling, Yuzu Wasabi - Rueben Meatballs, 1000 Island Dressing - Chinese Chicken Summer Roll - Corn, Manchego, CT Chorizo Arancini, Saffron Aioli - Buffalo Chicken Mac and Cheese Bites, - Smoked Cheddar Beef Slider, Dijonnaise - Smoked Chicken Quesadillas, Avocado Salsa - BBQ Short Rib, Fried Pickle, Micro Kale Vegetarian Options Seafood Options - Roasted Corn Chowder and Smoked Gouda Boules - Seared Tuna, Sweet Rice Cake, Wasabi Aioli, Sesame Seeds - Grilled Vegetable Bruschetta, Eggplant Caponata, Cucumber Cup (VG, GF) -Ancho Marinated Shrimp, Mango Salsa, Vegetable Cup - Whipped Local Ricotta, Grilled Peach, Lavender Honey Drizzle, On a Spoon - Cajun Corn Crab Cakes Red Pepper Aioli - Deviled Egg, Savory Cup, Egg White Confetti - Lobster Corn Fritter, Sweet Basil Aioli - Vegetable Sushi, Wasabi Aioli (VG, GF) HARVEST DISPLAY Chef's Selection of Domestic and Imported Cheeses, Cured Meats, Dips and Spreads, Baked Brie with Seasonal Jam, Assorted Table Crackers and Sliced Baguettes, Marinated and Julienne Vegetables and Dried Fruits to garnish APPETIZER (Select One) Penne Pasta, Traditional Vodka Cream Sauce, Italian Mascarpone (V) Summer Vegetable Torchio Pasta, Spinach and Basil Pesto, Parmesan Shards (V) Warm Garden Tomato Tart, Fresh Baby Tomatoes, Basil
    [Show full text]
  • Copyrighted Material
    17_682942_bindex.qxd 12/16/05 1:05 PM Page 557 Index A Spicy Pork Empanadas, Vinaigrette, 504–505 Fajitas, Tex-Mex, 325–326 Ahi Poke, 488–489 362–364 Baked Boston Scrod, 41 New England Boiled Dinner, Alabama, 91 Tomatillo Salsa, 350–351 Baked Cheese Grits, 209 15 Alaska, 434, 436–437 Tortilla Chips, 350, 351 Balsamic-Soy Glaze, 509 Potpie, 84 Alaskan King Crab Legs with Vidalia Onion Tart, 114–115 Balsamic Vinaigrette, 267 Soup, Beef Barley, 253 Champagne Sauce, 473 Apple: Banana Pudding, 123–124 Steak, Lone Star Chicken- American lobster, 4–5 Beet and Apple Salad with Barbecue, 96 Fried, with Cream Annatto Rice and Queso Horseradish Barbeque Sauce, 331 Gravy, 302–303 Fresco, 358 Vinaigrette, 246–247 Basic Boiled Rice, 202 Steak, Pan-Seared, with Appetizers: Compote, Warm Apple and Basil-Green Onion Oil, 116 Maytag Blue Cheese Ahi Poke, 488–489 Dried Cherry, Sautéed Beans, 340–341 Butter, 279 Buffalo Chicken Wings, Halibut with, 454 Baby Lima, Succotash of Teriyaki Meat Sticks, 496 59–60 Mesclun Salad with Corn, Hominy, and, Beets: Ceviche of Gulf Shrimp, 150 Cranberries and, 34–35 109 Salad, Apple and, with Chèvre (Goat Cheese) and Waldorf Salad, 76–77 Black Bean, Jícama, and Horseradish Pistachio Wrapped in Applesauce Cake with Caramel Corn Relish, 160 Vinaigrette, 246–247 Filo, 423 Glaze, 64–65 Black Bean Soup, 149 Salad, Belgian Endive, Feta Chiles Rellenos, 376–378 Arizona, 336 Boston Baked, 31–32 and, 66–67 Clams Casino, 18–19 Arkansas, 91 Cannellini, with Tomatoes Belgian Endive, Beets, and Feta Cod Cakes, 20–21 Arroz a la Mexicana,
    [Show full text]
  • Monday 3 2 2020
    MONDAY 3●2●2020 *OYSTER *O YSTERS ON THE HALF SHELL, SOURCED COAST TO COAST *OYSTERS ON THE HALF SHELL, SOURCED COAST TO COAST S ON THE OVER 2 MILLION FRESHLY SHUCKED AND COUNTING OVER 2 MILLION FRESHLY SHUCKED AND COUNTING HALF EAST•1 9COAST 2.75 WEST COAST 3.25 PREMIUM 3.5 EAST COAST 2.5 WEST COAST 3 PREMIUM 3.5 ● BEAU SOLIEL (NB) ● EMERALD COVE (BC) ● GOLDEN MANTLE (BC) ● BLUE POINTS (CT) ● COMPASS POINT (WA) ●PARAMOUR (NS) SHELL, ● BLUE POINT (CT) ● FANNY BAY (BC) ● PARAMOUR (NS) ● CONWAY CUP (PEI) ● FANNY BAY (BC) ● STELLA BAY (BC) SOURCED ● NAUTILUS ISLAND (ME) ● STEAMBOAT (BC) ● WILEY POINT (MA) ● LA ST. SIMON (NB) ● REACH ISLAND (WA) COAST TO ● WILD CAT COVE (WA) **BAKED SHELLFISH MONDAY** COAST RAW BAR BANKS FAMOUS CLAMS CASINO BACON, GARLIC-BELL PEPPER BUTTER 14 FLORIDA STONE CRAB CLAWS OVER 2 S OUPS, STEWS & CHOWDERS KEY LIME-MUSTARD DIPPING SAUCE 1LB 42 - 1/2LB 22 OYSTER PAN ROAST CREAM , CHILI SAUCE, TOASTED SOURDOUGH 12 GRAND SEAFOOD PLATEAU OYSTERS, MUSSELS, CLAMS, SHRIMP, CRAB 29 MILLION GRAND SEAFOOD PLATEAU WITH HALF MAINE LOBSTER CHILLED CHESAPEAKE STYLE OYSTER STEW , 50 FRESHLY TRADITIONAL SPICE, LIGHT CREAM, OYSTER CRACKERS 12 *CHILLED HALF MAINE LOBSTER 21 SHUCKED *JUMBO SHRIMP COCKTAIL 3.75 EA THAI MUSHROOM AND CRAB SOUP 9 ON SITE *TOPNECK CLAMS ON THE HALF SHELL 1.75 EA * MARYLAND CRAB SOUP 8.5 OYSTER SHOOTER ABSOLUT PEPPAR, HORSERADISH & TOMATO ESPUMA 10 NEW ENGLAND CLAM CHOWDER 8.5 SASHIMI SELECTIONS 8.5/EACH SELECTION • WAKAMI, WASABI & GINGER • C LASSIC STARTERS & S TEAMER POTS AHI TUNA • BIG EYE TUNA • HAMACHI
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Lowcountry Linguine Clams Oconee with Vidalia Onions & Bacon
    ROMANCING THE CLAM, 23 March 2009, Savannah GA GEORGIA lams conee with idalia nions acon C O 4 tbsp of butter V HOeat pan over medium & heat. B Add This recipe is prepared by 1 medium Vidalia onion diced butter, swirling until melting. Add Chef Cal Berry of Berry’s (with green tops) chopped onions and minced garlic Catering in Augusta, 4 tsp minced garlic until onions are translucent. Add Georgia. 1 cup beer 1 cup white wine bacon, wine, beer, Boursin cheese and ½ cup crumbled crisp bacon sugar and bring to a boil. Add clams, ¼ cup parmesan cheese cover and cook until clams open, 5-7 2 tbsp minced basil leaf minutes. Remove clams and with a 2 tsp sugar slotted spoon scoop bacon and onion 36 littleneck clams mixture, spoon over open clams and 3 tbsp Boursin cheese sprinkle with parmesan cheese. Serves 4-5 Clams Provided by: Dish Prepared by: Charlie Phillips, Sapelo Seafarms, Rt. 1 Box 1672, Townsend, GA 31331; Chef Cal Berry, Berry’s Catering & Floral, 520 Reynolds Street, 912-832-4423; [email protected] Augusta, GA 30901; 706-724-2171; [email protected]; John Pelli, Savannah Clam Company, 9515 Whiteld Ave., Savannah, GA 31406; www.berryscatering.com 912-352-7102; [email protected] ROMANCING THE CLAM, 23 March 2009, Savannah GA SOUTHWASHINGTON CAROLINA Lowcountry Linguine This recipe is prepared by 8 oz country ham, julienned Add rst 6 ingredients to large sauté 2 cloves garlic, minced pan. Bring to boil. Reduce heat and Chef Peter Kornack of the 8 oz white wine T. W.
    [Show full text]
  • Additional Enhancements
    Additional Enhancements 2021 Harvest table Tuscan Antipasto Table Assorted Italian and Domestic Cheeses Cured meats, Italian Cheeses, Cranberry walnut crisps and crackers Mortadella, Prosciutto, Coppa Crostini with Tomato Basil, House Giardiniera, Flat Breads, Crostini Eggplant Caponata, white bean, with Eggplant Caponata, Ricotta, White Grilled and marinated vegetables, bean, Mozzarella tomato salad, grilled Olives, Tri Color tortellini salad artichokes, Ciabatta rolls May include seasonal varietal's May include seasonal varietal's $5 $7 Interactive Stations Sushi Station Zupetta Sautee California Rolls, Spicy Tuna, Salmon, Sautéed shrimp, calamari and scallops fresh Ginger and Wasabi / M.P with clams and mussels in a lobster broth, fresh herbs and saffron risotto $6 Stir Fry Station ……..Add lobster tails @ M.P Chicken Lo mein, Asian vegetables / Sesame Ginger Beef and broccoli, The Butcher Block jasmine rice / $ 6 Porchetta, Virginia ham, Stuffed Pork Loin, Roasted Turkey Salumeria Leg of Lamb, Rack of lamb, Beef tenderloin, Deli Sliced Prosciutto, Coppa, mini Prime Rib of Beef Italian rolls $ Priced by selection $ Long hot peppers, provolone, pickled eggplant, oil cured Tomato’s / $6 Seafood Display Displayed on frigid ice, consisting of Pasta or Risotto Station Oysters, clams on the ½ shell, jumbo shrimp Choice of two pastas or risotto prepared cocktail, before your guest Insalata di mare and By our Station Chef / $5 (Market price) Fajita Station Chicago Steak House Shredded Chicken, teriyaki Beef, pepper, Thick Cut Angus N.Y Sirloin
    [Show full text]
  • Passed Hors D'oeuvres
    Passed Hors d’Oeuvres Vegetable Options Gazpacho Soup Shooter (GF) Falafel with Yogurt Chili Sauce Buffalo Cauliflower Florets Vegetable Shumai Vegetable Spring Rolls Corn Edamame Quesadillas with Jack Cheese & Poblano Sweet Tater Tots with Black Truffle Aioli Avocado Toast with Feta & Micro Basil Fresh Tomato, Basil & Mozzarella Bruschetta (GF) Mini Grilled Cheese with Mozzarella and Pesto Artichoke Fritters with Roast Pepper Vinaigrette Fresh Stuffed Mushrooms (GF) Seafood Options Sesame Seared Tuna Melon Salsa Spoon (GF) House-Smoked Salmon in a Sesame Tuille w/ Fresh Cream & Caviar Clams Casino (GF) Oysters Rockefeller (GF) Scallops Wrapped in Bacon Hand Crafted Crab Cakes Crispy Shrimp Tempura Grilled Marinated U12 Shrimp with Cilantro Aioli (GF) Chilled Lobster with Green Goddess Dressing & Bib Slaw (GF) Meat & Poultry Options Sweet Potato Coated Coconut Chicken Buffalo Chicken Spring Rolls Candied Maple Cured Bacon (GF) Coney Island Franks Anthony’s Mini Philly Cheese Steak & Cheese Beef Carpaccio Crostini w/ Gremolata Swedish Meatballs Braised Short Ribs & Manchego Empanada Mini Tacos (GF) Teriyaki Beef Satay with Hoisin Sauce (GF) Chicken Satay with Coconut Ginger Almond Butter (GF) Turkey Tenderloin Wrapped in Bacon with Maple Glaze Baby Lamb Chops with Mint Rosemary Pesto (GF) Flatbreads Grilled Fig & Goat Cheese Flatbread w/ Balsamic Drizzle Tomato, Pepperoni, Sausage & Pepper Flatbread Grilled Bacon & Bleu Cheese Flatbread w/ Caramelized Onions & Grapes Margherita Flatbread Scallop & Bacon Flatbread * Before placing your
    [Show full text]
  • Appetizers Dock Burgers Soup Super Salads
    This menu comes with no sides (except pasta comes over pasta) APPETIZERS if you would like to add sides please do so when ordering for an extra charge of 2.50 per side. Thank you. “Wild” STEAMED CLAMS rrss • TAKE-OUT • Littleneck Clams, (from R.I. or Conn.) in a crock. Prepared with llee Natural Broth and Drawn Butter, Garlic Style or Fra Diablo Style ggg • CURBSIDE • One Dozen ~ 12 • Two Dozen ~ 19 uug CATCH OF THE DAY mm • DELIVERY • CLAMS CASINO ~ 9 SS e Flounder • Fluke (USA / CANADA) 16 Four Freshly Shucked Rhode Island Top Neck Clams, Stuffed ovve 570-629-2277 with Bacon, Peppers and Onions & baked with Parmesan Cheese. CCo Salmon (NORWAY / CANADA) 18 HOMEMADE BAKED STUFFED CLAMS ~ 9 Tilapia (COLOMBIA / ECUADOR) 15 5 Rhode Island Top Neck Clams Filled with Maryland Style Stuffing 2972 Route 611 • Tannersville, PA 18372 Swordfish (USA / CANADA) 18 FRIED CLAMS ~ 9 Haddock • Market Cod (USA / CANADA) 17 A Basket Full of Breaded & Fried Clam Strips, All items ordered off this menu are a la carte, so they are individual Choice of Tartar or Cocktail Sauce orders. This takes away a lot of the confusion, complexity and limits Day Boat Jumbo Scallops (USA / Canada) 19 mistakes. Obviously we lowered the prices of most items, Chilean Sea Bass 20 RAW BAR - Buck A Shuck & More since they will no longer come with extra sides. NORTH ATLANTIC CLAMS ~ $1 each Complimentary Signature Sauces Your Choice of Littleneck or Top Neck North Atlantic Clams Parmigiana Encrusted - (from R.I. or Conn.) Served with Homemade Cocktail Sauce.
    [Show full text]
  • Wine Cocktails Beverages Bottles Draft Beer Martinis
    WINE BEER MERLOT BOTTLES CABERNET BUDWEISER | BUD LIGHT PINOT NOIR COORS LIGHT | CORONA CHIANTI HEINEKEN PINK MOSCATO MILLER LITE PINOT GRIGIO YUENGLING WHITE ZINFANDEL DRAFT CHARDONNAY COORS LIGHT WHITE MOSCATO YUENGLING MARTINIS PEGASUS COSMOPOLITAN Premium Vodka, Hypnotic, Pineapple Juice Premium Vodka, Orange Triple sec, Garnished with Coconut Flakes Lime & Cranberry Juice GREY GOOSE PEARTINI CHOCOLATE MARTINI Grey Goose Pear, Disaronno & Pure Cane Sugar with a Vanilla Vodka, Cream de Cacao, Kahlua & Cream, Splash of Pineapple Juice Garnished with Chocolate Shavings ESPRESSO MARTINI WASHINGTON APPLE Espresso Vodka, Kahula, Coffee, Chocolate Crown Royal, Apple Pucker & Cranberry Juice COCKTAILS LONG ISLAND ICED TEA JOLLY RANCHER Vodka, Rum, Gin, Tequila, & Triple sec Crown Royal, Apple Pucker & Cranberry Juice SANTORINI LONG ISLAND ICED TEA TEQUILA SUNRISE Vodka, Rum, Gin, Tequila, & Blue Curacao Tequila with Pineapple Juice & Grenadine MALIBU BAY BREEZE BLOODY MARY Malibu Rum, Pineapple Juice & a Premium Vodka with Tomato Juice, Splash of Cranberry Juice Garnished with Celery BEVERAGES FRESH BREWED COFFEE 2.10 REGULAR & ICED COFFEE DECAF HOT TEA 1.99 Assorted Flavors Available 2.69 HERBAL TEAS 2.39 ASSORTED JUICES Orange, Cranberry, Apple, Pineapple, HOT CHOCOLATE Tomato, Grapefruit, Lemonade Topped with Whipped Cream 3.15 8oz 2.39 | 10oz 3.10 | 22oz 5.99 PELLEGRINO SPARKLING WATER 2.29 MILK FOUNTAIN SODA 2.99 8oz 1.89 | 10oz 2.39 | 22oz 4.10 CHOCOLATE MILK FRESH BREWED ICED TEA 2.99 8oz 2.15 | 10oz 2.65 | 22oz 4.35 MILKSHAKE 4.60
    [Show full text]
  • Deluxe Cocktail Party
    Deluxe Cocktail Party 45.72 per person (25 person minimum) BUTLERED HORS D’OEUVRES Please select five: Thai Peanut Chicken Skewer with sweet chili dipping sauce* Chicken & Waffle with bacon, bourbon maple aïoli Marinated Steak, Roasted Peppers & Pepper Jack Quesadilla Jerk Chicken Nacho with pineapple salsa Escargot Spoon with garlic butter, parsley and shallots* Sweet Potato & Shrimp Cakes Peking Duck on scallion pancake* Crab Cakes with house made lemon grass aïoli Crayfish Mac & Cheese served in mini tart shell Open Faced B.L.T. Sandwich with sun dried tomato aïoli Kung Pao Cauliflower Seasonal Flatbread Pizza** Potato Skins with mixed cheese, bacon and sour cream* Bacon Wrapped Meatloaf with Jack Daniel’s sweet potato mash Fish & Chips with tartar sauce Dates in a Blanket spiced almond stuffed date wrapped in apple wood bacon* Mini Cheeseburgers served on a house made bun with onions, peppers and a spicy ketchup BBQ Pulled Pork & Cheese Popover Chorizo Sausage Puff Doggie with smoky mustard sauce Meat & Potatoes potato croquette topped with pulled short rib Assorted Filo Cups — cranberry and Brie, spinach and feta, apple and Gorgonzola 1555 Asylum Avenue Goat Cheese Bruschetta with bacon jam West Hartford, CT 06117 with pico de gallo and sour cream E-mail: [email protected] Chicken Arepa 860.231.8823 Grilled & Chilled Scallops* pondhousecafe.com Puff Doggie with grain mustard sauce 2021 Eggplant Parmesan with mozzarella, tomato and pesto Root Vegetable Fries potato and sweet potato with spicy ketchup Tempura Asparagus with sweet
    [Show full text]
  • The Greenbriar Inn
    The Greenbriar Inn American Cuisine Event Package 8735 North Foothills Highway, Boulder, CO 80302 Phone (303) 440-7979, (800) 253-1474 Fax (303) 449-2054 www.greenbriarinn.com August 1, 2014 The Greenbriar Inn Page 2 WELCOME RESTAURANT & BANQUET FACILITIES Thank you for considering The Greenbriar Inn for your special event. All The Greenbriar Inn is a three star Mobil rated restaurant highly of the information you need to plan your function is right here, wheth- recommended by Zagat Survey with a Wine Spectator “Best of Award er it’s a wedding ceremony, reception, anniversary, birthday party, gradua- of Excellence” for our extensive wine list. The restaurant is open Tuesday tion celebration, or business presentation, meeting, or all- day retreat. Our through Sunday for dinner from 5:30 p.m. to 9:30 p.m. and on Sunday for staff is eager to provide the special touches to make your party a personal a champagne buffet brunch from 11 a.m. to 1:30 p.m. With two full and memorable occasion. kitchens, seating available on two floors, two outdoor patio gardens, a HISTORY balcony over looking the foothills, and private spaces available for parties as small as 10 and as grand as 300, The Greenbriar Inn is uniquely The Greenbriar Inn was built in 1873 as a general store and post office suited to handle the most special event, yours. for the town of Altona. Altona was established as a supply and transportation center for the miners of Jamestown and Ward, but was BOOKING REQUIREMENTS: closed in 1916 due to the decline of mining in Left Hand Canyon.
    [Show full text]