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DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with Three Pitas Deluxe Platers Served with Hummus, Baba Ganough, Tahini Salad, Israeli Salad, Two Pitas
ALLAN’S FALAFEL DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with three pitas Deluxe platers served with hummus, baba ganough, tahini salad, Israeli salad, two pitas. a choice of rice, red cabbage or fries. Classic Hummus: $6.95 Galit Hummus: $8.95 Allan's Famous Falafel Deluxe Platter: $18 Classic hummus topped with pickles, zatar, paprika, and olive. Our famous ground chickpeas, combined with spices, then formed into small balls. Hummus with Falafel: $9.95 Classic hummus served with falafel. Chicken Cutlet Delux Platter: $20.95 Seasoned chicken breast with onions and peppers, Hummus with Shawarma: $10.95 cooked on the grill. Layers of lamb and turkey, slowly roasted on a vertical grill, sliced thinly, served with classic hummus. Chicken Kebab Delux Platter: $21.95 Chicken cubes on a skewer, cooked on a charcoal grill. Hummus with Chicken Cutlet: $10 Seasoned chicken breast with onions and peppers, Kufta Kebab Delux Platter: $21.95 cooked on a grill, served with classic hummus. Minced ground beef and lamb, seasoned with spices, onion, parsley. APPETIZERS Turkey Shawarma Deluxe Platter: $22.95 Falafel (4 Balls): $3.50 Layers of lamb and turkey, slowly roasted on a vertical Chickpeas ground with parsley, cilantro, spices, formed into roasting grill, served in thin slices. balls and deep fried. - Mixed Grill Deluxe Platter: $26.95 Chicken, shawarma and kufta kebab. Stuffed Grape Leaves: 4 pieces: $5 8 pieces: $8.50 Rice, vegetables, spices, rolled in grape leaves. PLATE ENTREES Tzatziki Dip: small: $5.50 med: $7.50 Plates are served with green salad, hummus, tahini salad, Yogurt, cucumber, olive oil, fresh herbs. -
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 . -
Dinner Bottomless Menu
AN U C K Dinner Bottomless Menu YO RIN L D AL & 9 D I P S Bottomless Mediterranean small portions of food menu AT 9.9 ( S E R V E D W I T H O U R H O M E M A D E Plus House Vodka/Gin/Rum/Whiskey/Champagne/ E $4 B R E A D . ) House Wine/All House Beers/Coffee/Tea/Cold Beverages Atom (Gluten Free, Vegeterian, Very Spicy.) • 2 HOUR SEATING LIMIT PER SEATING G A R D E N Turkish strained yogurt sauteed garlic, herbs, • Entire table should participate shishito peppers,walnut and extra virgin olive oil.) • ABSOLUTELY NO TAKEOUT! Bruksel Lahana (Nut Free, Gluten Free, • We keep our rights to limit your alcoholic beverage Vegetarian.) Muhammara (Dairy Free, Vegan.) order. Fried Brussels sprouts, garlic and yogurt mayo Roasted red pepper spread with walnut, olive oil, • No Shots, Neat or On the Rocks Everything is sauce. lemon juice and garlic. bottomless, but please order responsibly and avoid Humus (Nut Free, Gluten Free, Dairy Free, wasting food. Pancarli Kisir (Turkish Tabbouleh) (Nut Free, Vegan.) (No Substitute for Food or Drink) Dairy Free, Vegeterian.) Chickpeas and tahini paste seasoned with garlic and Bulgur wheat with beet, parsley, tomatoes, olive oil S O U P S cucumber, onion and lemon dressing. Babaganush (Nut Free, Gluten Free, Dairy Free, Mercimek Corbasi (Nut Free, Dairy Free, Quinoa Kofte (Vegeterian.) Vegan.) Vegan.) Pan fried Quinoa with parmesan cheese, walnut, Aromatic red lentil soup. parsley, dill, scallionserved with pomegranate Grilled eggplant, tahini paste seasoned with garlic vinegar and cacik sauces. -
Air-Fried Eggplant in Spicy Garlic Sauce with Jicama
Air-Fried Eggplant in Spicy Garlic Sauce with Jicama Ingredients • 3 long Chinese eggplants • 2 tsp. salt • Spray vegetable oil • 2 cloves of garlic, minced • 1-inch piece of ginger, cut into matchsticks • 1 jalapeño, diced finely • ¼-1/2 red onion, diced finely • 1 bell pepper, cut into small chunks • ½ lb. jicama, cut into matchsticks • Cilantro, chopped for garnish For the sauce: • ¼ cup soy sauce • 1 tbsp. corn starch • 1 tbsp. garlic-chili sauce • 1 tbsp. brown sugar • 1 tsp. rice wine vinegar • 1 tsp. sesame oil • ½ cup water Steps 1. Chop the eggplant into bite-sized pieces, and place in a bowl of water along with the two teaspoons of salt and allow to soak for 15 minutes. After it has soaked, drain and pat dry with a towel. Preheat your air fryer to 400°F (200°C) and spray the drawer with vegetable oil. Add your eggplant in a single layer (you may need multiple batches), spray with vegetable oil, and allow to fry for 10-15 minutes, taking it out once to shake and re-apply the oil. Repeat until all the eggplant is cooked. 2. Add all the ingredients for the sauce into a container, whisk until integrated, and set aside. Put a little oil in a large skillet and heat. Add the garlic, ginger, and jalapeños, and sauté for 1-2 minutes before adding the onion and bell pepper. Cook for another 3 or so minutes, until the vegetables begin to soften, before pouring the Recipe from Very Vegan Val (https://veryveganval. com/) sauce into the skillet. -
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 -
Full Beacher
THE April 13, 2006 THE CENTURY 21 Long Beach Realty TM 1401 Lake Shore Drive ~ 3100 Lake Shore Drive 123 (219) 874-5209 ~ (219) 872-1432 911 Franklin Street Weekly Newspaper Michigan City, IN 46360 T www.c21longbeachrealty.com Open 7 Days a Week 2207 Lake Shore Drive, Long Beach Volume 22, Number 14 Thursday, April 13, 2006 Wetomachek built in 1924 and renamed Mary Hill in 1946, this substantially built Dutch Colonial enjoys the charm and grace of yester- year. On 80 feet of hillside Lake Shore Drive property, views over Lake Michigan reach from Illinois to Michigan. Huge living room with wood burning fireplace opens to 640 feet of wrap around glass enclosed porch with handsome pillars and charming Hoosier fireplace. Redwood walls and ceilings in huge dining room. Family sized kitchen. Eight rooms include over 2700 square feet of living area. Wood floors, redwood paneling, drywall over plaster walls. Ceramic baths. Double garage. Charming playhouse and extra parking is off of Round About Easter NEW LISTING one way street at rear. For the buyer who appreciates charm and quality; here is Round about Eastertime, Round about Easter perfection. $1,300,000 Quick as a wink, You’ll thrill to the stir Ribbon grass freshens Of catkins wakening, And flowers turn pink. Starting to purr. Eggs in their baskets Robins returning Take on overnight Will carol new cheer, Strangest of colors Bluebells start ringing – Artistically bright. Glad Easter is here. Bunnies go hippity – Hopping about, 4967 Remington Square, LaPorte 409 Coolspring Avenue, Michigan City Trees in the woodlands 1 Energy Star Rated spacious 4 bedroom, 2 ⁄2 bath home on Bright, Spacious, and Inviting two story just a short walk from a corner lot in Hunters Run subdivision. -
Fountain Drinks Coffee & Tea Beer Dessert
Fountain Drinks 1.95 Ask server for flavors Coffee & Tea 1.95 Bay View Hours Monday-Friday Wine (by the glass) 6.00 1100-1400 House Chardonnay, Moscato, Merlot,Cabernet Saturday & Sunday Simi Sauvignon Blanc 9.00/27 Closed Wente Chardonnay 12.00/36 Lunch & To Go Family Day & Graduation Menu Listel Rose 9.00/27 Hours Coppola Zinfandel 12.00/36 Thursday Rodney Strong Cabernet 13.00/39 0630-0900 (Breakfast) 1100-1500 (Lunch) Beer Friday Budweiser 4.00 0630-0900 (Breakfast) Bud Light 4.00 1100-1400 (Lunch) Blue Moon 4.00 Ask about our Catering Services for parties, weddings, Coors Light 4.00 meetings & conferences. Heineken 4.50 Special buffets for Easter and Mother’s Day Corona 4.50 Monthly Friday Dinner Dances Ballast Point Sculpin 6.00 All items are available for takeout or delivery. Dessert (Minimum 20.00 order, for delivery) Please take menu. Daily Selections 5.25 (619) 725-6430 mccsmcrd.com/bayview Marine Corps Recruit Depot MCRD San Diego Revised January 2020 LUNCH Starters Sandwiches, Paninis & Wraps Entrees with french fries, or mixed green salad Cork Screw Shrimp 5.00 Fish and Chips 9 .75 Lightly floured with cocktail sauce Crispy Shrimp Po’ boy 9.00 Panko battered Cod with cole slaw Toasted hoagie, cajun coleslaw, pickles, tomato, remoulade and house made tartar sauce Boneless Buffalo Wings 5.00 with celery, carrot sticks and ranch dressing Grilled Portabello 8.00 Shepherd’s Pie 9 .25 Mushroom Sandwich Ground beef, potatoes, carrots, topped with mashed potatoes Mozzarella Cheese Sticks 4.00 Grilled sourdough, swiss cheese, fried -
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, -
Growth Is Shown by F. C. Unit Fund Drive Is Mapped by Parish
first Bh The News! For Value - Shop The Advs Astride All The Activities The Largest And Best Shops And P The Towi> With Your Of Services Ih The Area Are Our Home-Town Paper Advertisers! Patronise Them! Ill" XXXIII-NO. 41 (EartereCARTERF.T, N .1, FRIDAYt, JANUARY 28, 1955 PRICE EIGHT CENTS 'voi Kiwanis Charter Night Fete Tomorrow Growth Is Dolan Scores GOP Council Fund Drive GOLDEN Over School Budget Claim Is Mapped Shown By CARTERET — In a statement lie had no knowledge and then Issued by Edward J. Dolan, ailed to nppcnr nt n public JUBILEE President of the Carteret Board hearing to carry his criticism lo of Education, the members of the board. By Parish F. C. Unit the Borough Council specifically Mr. Dolan charged the state- ,, ,, li, as you know, I1] m! councilman Richard Donovan ment made by Nemlsh and Don- , , hamlet belonging to on •>' and councilman John Nemlsh, ovan not only us political but First Presbyterian IS ,.,,!,, Tnwnshlp. In 1906 USMR Credit Union for wefe sharply criticized for their as untrue in Hint the school '!,',' rJliv and, under the remarks regarding the proposed board budget for 1955-56 Ims Planning to Erect New ',„,,• (,f the late Joseph A. Kmployes Votes 1955-58 Budget of the Carteret increased $14,000 and not in the Church Structure ''rll bom me a separate Regular Dividend school board. Mr. Dolan labeled sum of $44,000 as Incorrectly !.l1]1iv that vear. If the the criticism that was leveled stated at a coundl mooting. This CARTERET — The First. Pres- •',,'f cariciTt tike pride In CARTERET — For the fourth toward the School Board budget fact can be substantiated by an byterian Church is planning to ,,nlmimlly. -
Rumi's Kitchen Catering
RUMI’S KITCHEN CATERING Authentic Flavors. Alluring Presentation. World Class Persian Hospitality. We cater all occasions from intimate gatherings in your home to large events at the location of your choice. We will be happy to customize a menu to fit your taste and budget. RUMI’S KITCHEN CATERING For more information or to book an event please contact us. (404) 666-4785 [email protected] *Please note we do not accept Rumi’s gift cards for catering. RUMI’S KITCHEN CATERING SERVICE OPTIONS DELIVERY FULL SERVICE $75 (within 20 miles) $350 (up to 50 people) Delivery includes the caterer dropping off the food at the provided +6% Operations Charge address in aluminum pans. Plastic to-go utensils included. Disposable Full Service catering includes the caterer setting up the food in our bamboo plates and wooden cutlery can be added for $1.50 per person. stainless steel chafing dishes and porcelain platters with spoons Wire racks and warmers are not included. and tongs for serving. The caterer stays throughout the food portion of the event to maintain the buffet and break it down at the end. DISPOSABLE SETUP No plateware or silverware is included. Disposable bamboo plates and wooden cutlery can be added for $1.50 per person. Buffet $125 (within 20 miles) tables are not included. + 5% Operations Charge Disposable Setup includes the caterer setting up the food in aluminum pans on disposable wire racks with sterno candles underneath, and plastic spoons/tongs for serving. Disposable plates and utensils can be added for $1.50 per person. The caterer leaves after setting up the food. -
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 -
Fried Eggplant Pickled Lemon and Gree
CLEOPATRA'S APPETIZERS All Appetizers come with our Freshly Baked Pita Bread. Make any Appetizer LARGE for $2 extra Baba Ghannoush 4.45 Grilled eggplant mixed with tahini and garlic and lemon juice drizzled with extra virgin oil. Hummus 3.95 Chickpea and tahini, garlic, lemon juice, drizzled with extra virgin olive oil and with parsley. Mixed Pickles 3.95 A mix of pickles MADE IN HOUSE. Black Lentils and Artichoke 4.95 Black lentils served with artichoke heart. Fewl (Egyptian Fava Beans) 3.95 Mixed with garlic, cumin and olive oil. Served Cold. Fried Eggplant 3.95 Fried eggplant (non-breaded) with garlic, vinegar and parsley Pickled Lemon and Green Olives 3.95 An exoitc taste of house pickled lemons and green olives stu"ed with za"ron and poppy seed. Mansoura Dip (Yogurt Cucumber Sauce) 3.95 Yogurt with cucumber, garlic and vinegar. Can't make up your mind? Get a taste of 3, 4 or 5 items at a special price. 3 items 8.95 4 items 10.95 5 items 12.45 SALADS Add Freshly Baked Pita Bread for $0.50/each. Add a skewer of Chicken Kabab $3, Skewer of Kofta Kabab $4 or a Skewer of Shish Kabab $5. Make any Salad an ENTREE portion for $2.50 Extra. Cleopatra Salad 4.95 Fresh crisp romaine hearts, tomatoes, sweet pepper, cucumber, red onion, Kalamata Olives and crumbled feta cheese with our traditional house dressing. King Tut Salad 4.45 Fresh crisp romaine hearts, chopped cucumber, tomatoes, onion, chickpeas, sweet pepper and crumbled feta cheese with traditional house dressing.