The Striped Pig at Home T H I S C H R I S T M a S 'Dining out at Home'

Total Page:16

File Type:pdf, Size:1020Kb

The Striped Pig at Home T H I S C H R I S T M a S 'Dining out at Home' The Striped Pig At Home T H I S C H R I S T M A S 'Dining Out At Home' Our menu has been created with the five key feasting days of the Christmas holiday in mind - Christmas Eve, Christmas Day, Boxing Day, New Year's Eve & New Year's Day. Attached to each menu item, is our day service suggestion based upon over 30 years experience in the hospitality industry. We feel this results in a fantastically well balanced menu to be enjoyed throughout the festive period showcasing the finest local produce. Use them as designed or simply create your own special meal, the choice is yours! And, don't forget - you have the chance to trial your choices in plenty of time before the big day as our first delivery date for this menu is Friday December 11th - tasting is believing! So, sit back and enjoy our culinary journey, whether you are hosting a romantic yuletide lunch or dinner, entertaining all of the family, or sending a meal to your loved ones. We hope that our selections both inspire and make your 'dining out at home' event exceptionally easy and deliciously tasty this Christmas! Delivery Schedule Friday 11th December (all orders must be received by 5:00pm on Tuesday 8th December) Tuesday 22nd December (all orders must be received by 5:00pm on Tuesday 15th December) To Order Call John on 07761 672625 or email [email protected] *please note - a minimum spend of £30 applies* Starters Please note: all starters are portioned & priced for two & cannot be produced individually. Striped Pig Seafood Cannelloni - Christmas Eve Salmon, haddock, mussels, squid & prawns in a light cannelloni pasta, sat on a rich sun-blushed tomato sauce, topped with creamy parmesan mornay finished with crumb. £8.00 Goosnargh Chicken Liver Pate - Christmas Day We truly believe our smooth creamy chicken liver pate, using Goosnargh corn fed chicken livers, is the best - a must for every Christmas table - enjoy with cumberland sauce. £6.00 Baby Plaice Fillets - Boxing Day Stuffed with Queen scallops and langoustine, cream, brandy & mushroom sauce topped with parmesan crumb. £9.00 Striped Pig Stilton, Port & Walnut Pate (V) £6.00 Game Soup - Christmas Eve Royal game enriched with sherry, what more can we say? Top dollar! £6.00 Pea and Ham Soup - New Year's Day Our delicious original soup. £5.00 Seafood Royale - Christmas Day Lytham shrimps, fresh salmon & dressed crab in a rich butter with brandy, mace nutmeg, lemon zest... delicious! £9.00 Ham Hock Terrine - Boxing Day Delicious slow cooked ham hock pulled into a trotter - enriched savoury meat jelly with fresh chopped parsley & cornichons. £6.00 Hearty Vegetable Broth (V/VE) Sure to warm the cockles of your heart. £5.00 Gourmet Grazing Graze with Team Striped Pig... simply place in the middle of the table alongside your own crusty bread and perhaps a little salad garnish - a real crowd pleaser & perfect for a New Years Eve grazing starter! Goosnargh Chicken Liver Pate Ham Hock Terrine Seafood Royale Stilton, Port & Walnut Pate (V) £25.00 ...It would make an ideal Christmas gourmet gift! Main Courses All main courses individually portioned and priced. Slow Cooked Shank of Lamb - Christmas Eve In a burnt garlic & sweet pimiento sauce served with award winning chorizo. £9.00 Baby Lemon Sole Fillet - Christmas Eve Stuffed with scampi in a champagne cream sauce. £9.00 Classic Roast Goosnargh Duckling - Christmas Day Crisp and succulent, sage & onion stuffing, rich duck gravy, bramley apple sauce. £10.00 Butter Baisted Turkey Breast - Christmas Day Butter baisted turkey breast wrapped in parma ham, pulled turkey thigh, chestnut stuffing and the best turkey gravy. £10.00 Game Pie - Boxing Day With pheasant, venison, duck, partridge & rabbit, our game pie is simply delicious! £8.00 Chicken Hogmanay - New Year's Eve Breast of Goosnargh chicken stuffed with Mr Browns' award winning haggis, wrapped in bacon, with a whisky, cream & cracked black peppercorn sauce. £7.50 All of the above are served alongside our Christmas bubble & squeak (creamed potato, celeriac & parsnip with fine diced carrot & swede, shredded brussel sprouts & crispy bacon) and delicious Striped Pig cauliflower mornay. Main Courses All main courses individually portioned and priced & served with the stated side dishes. Striped Pig Fish Pie - New Year's Day A classic served alongside a pea & bean medley. £7.00 Steak & Kidney Pie - New Year's Day Striped Pig Steak & Kidney Pie, anytime, any place, anywhere - always a banker! Served alongside our Christmas bubble & squeak (creamed potato, celeriac & parsnip with fine diced carrot & swede, shredded brussel sprouts & crispy bacon) and delicious Striped Pig cauliflower mornay. £6.00 Thai Green Chicken Curry - Boxing Day Using both chicken breast & thigh, served alongside Singapore noodles - our classic Thai green is delicious and creates an alternative flavour to vary the Christmas mood. £6.00 Lobster Mac & Cheese - New Year's Eve Our all-time best selling Gastro Pig Special. £10.50 Root En Croute (V/VE) Roast root vegetables in a cider, garlic & rosemary stock, topped with flaky pastry. £5.00 Roast Vegetable Tagine (V/VE) A Moroccan speciality, extremely good with roast vegetables. £5.00 Hog Roast At Home A perfect way to recreate the Christmas Market experience in your own home or workplace! Each pack contains enough for 3 sandwiches - bread not included. The Striped Pig hot pulled meat rolls are enjoyed at amazing venues across the UK - from music festivals to sporting events, & now The Striped Pig offer you the chance to enjoy these much loved street food flavours in the comfort of your own home! Why not have your very own Hogmanay on New Year's Eve or enjoy a delicious street food supper throughout the festive period? Pulled Pork & Stuffing £5.00 Pulled Beef Brisket & Roast Onion £5.00 Our brand new pork roll... The NHS - Nduja, Hog & Spinach A delicious spicy roll celebrating our amazing NHS... where would we have been this year without them?! Buy an NHS New Year's Eve hog roast pack, wave goodbye to 2020 and we will donate £1.00 per pack sold to our local Royal Preston Hospital. £6.00 The Game Larder Lancashire Game All game birds are raw, individually packaged and will arrive frozen with full cooking instructions and our special game gravy & game stuffing. Partridge £8.00 Pheasant £8.00 Wild Duck £8.00 Additional Extras All items to arrive frozen. Mrs Walne's Christmas Pudding (feeds 8) £15.00 Individual Mrs Walne's Christmas Pudding Portion Complete with creamy rum sauce. £3.50.
Recommended publications
  • Scottish Menus
    Suggested Set Menus A B Sea Trout and Halibut Tian, Crayfish Jelly with Salad de Maché Smoked Ayrshire Ham and Puy Lentil Broth and Citrus Oil * * Confit Leg of Gressingham Duck Noisette of Old Gloucester Pork with an Oyster with Pancetta, Baby Onions and Somerset Cider Sauce Mushroom and Honey Jus Roast Potatoes and New Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Club Raspberry Crème Brûlée Trio of Scottish Cheeses with All Butter Shortbread served with Quince Jelly and Oatcakes * * Coffee and Club Mints Coffee and Club Mints £34.50 £34.50 C D Parfait of Chicken Livers wrapped in Pancetta Asparagus and Stilton Salad with Apple and Tomato Chutney with Toasted Hazelnuts and Dressed Leaves * * Pavé of Sea Bass Breast of Guinea Fowl with Dressed Mizuna and Rocket Salad, with Local Haggis Chervil Aïoli and a Rich Whisky Cream Sauce Fondant Potato and Dauphinoise Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Prosecco and Berry Jelly Club Eton Mess with ‘Katy Rodgers’ Crème Fraîche with Local Berries and Berry Coulis * * Coffee and Club Mints Coffee and Club Mints £35.00 £36.00 All Prices Inclusive of VAT Suggested Set Menus E F Confit of Duck, Guinea Fowl and Apricot Rosettes of Loch Fyne Salmon, Terrine, Pea Shoot and Frissée Salad Lilliput Capers, Lemon and Olive Dressing * * Escalope of Seared Veal, Portobello Mushroom Tournedos of Border Beef Fillet, and Sherry Cream with Garden Herbs Fricasée of Woodland Mushrooms and Arran Mustard Château Potatoes and Chef’s Selection
    [Show full text]
  • Aby's Outdoor Cookbook
    Aby’s Outdoor Cookbook Introduction This cookbook is not a part of the Boy Scouts of America program nor do the Boy Scouts of America sanction this book. No representation of such sanctioning is requested, made or implied. The book is the result of more than fifty years experience living outdoors, cooking to please the cook and enjoying the experience. The author made no attempt to calculate calories, nutritional values or cholesterol. He is past seventy years of age and weighs fifteen pounds more than he did at high school graduation. His career path has been varied and perhaps checkered. Whether he was roustabouting in oilfields or managing a major computing center, he has maintained an active and mobile life style, believing hard work (physically hard work) is its own reward. He has failed to diligently follow his belief that “moderation in all things” is the real secret to success, health and abundant living. This tome is intended to provide Scout leaders with background material for cooking outdoors and engaging youth in the joys of this activity. If you are a really good outdoor cook, you will stand out in a crowd. And don’t let anyone tell you it is just the smell of garlic on your hands! At seventy-plus, the author can still identify one hundred fifty birds by sight, forty by flight pattern and fifty by song. He knows more than sixty species of trees by leaf, bark and fruit. He can paddle a canoe, row a boat, carry a pack, sleep on the ground and survive.
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.67 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Main Courses Chicken, Turkey, Pork & Lamb Pan-Roast Supreme Of
    Starters Main Courses Desserts £5.00 Chicken Liver & Brandy Pate, Cumberland Chutney, £ 5.50 Chef’s Selection of Vegetables & Potatoes £ 3.00 Warm Brioche Blackberry Parfait, Homemade Honeycomb Chicken, Turkey, Pork & Lamb Red Tail Prawns baked in a Roast Garlic & Cheddar £6.50 Crème Bruleè, Berries & Shortbread Cream, Crusty Bread Pan-Roast Supreme of Chicken, £ 10.50 Mint Aero Cheesecake, Vanilla Bean Ice Cream Smoked Chicken Caesar Salad £ 5.75 Stuffed Bacon Roll & Pan Gravy Triple Chocolate Brownie, Vanilla Bean Ice Cream Ewings Cured Salmon & Prawn Tian, Co Armagh Turkey & Baked Ham, £ 10.95 Chive Crème Fraiche & Yardsman Ale Wheaten £ 5.95 Hazelnut & Chocolate Meringue, Chantilly Cream Sage Stuffing, Roast Turkey Gravy Ham Hock & Asparagus Terrine, Piccalilli, £ 5.50 Lemon Drizzle Sponge, Vanilla Custard, Spiced Plums Sourdough Sugar Pit Cured Pork Loin, Cider Cream £ 11.50 Apple Crumble, Vanilla Custard Vegetarian Starters Roast Leg of Mourne Lamb, Stuffing, Lamb Gravy £ 11.95 Chestnut Mushrooms baked with Garlic & Thyme £ 5.50 Chocolate Profiteroles, Fresh Cream, Chocolate Sauce Beef Vanilla Panna Cotta, Spiced Oranges, Shortbread Vine Tomato, Red Onion Relish & Goats Cheese Tart, £ 5.25 Dressed Leaves, Homemade Grain Mustard Aioli Char Grilled 8oz Sirloin Steak £ 14.50 Sherry Trifle Whipped Goats Cheese, Walnuts & Beetroot Salad £ 5.25 Char Grilled Dry Aged Fillet Steak £ 19.50 (Choice of Sauces: Pepper, Bordelaise, Red Wine Jus) Soups Slow Cooked Daube of Beef, £ 10.95 Cheese Red Wine & Thyme Gravy (All our Homemade Soups are
    [Show full text]
  • Appetizers – Pulutan
    APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style.
    [Show full text]
  • Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction
    Country Cured Ham Anand Mohan and Stephen Sevcech, Department of Food Science and Technology Introduction Although humans have raised animals for food for centuries, there were limited preservation techniques before the modern era of technology. Most methods It is illegal involved salting, sawdust, fermentation, or other methods. One common method to sell was dry curing with or without cold smoking. Dry curing used the natural environment and salt to allow for long-term storage of the carcasses. The process uninspected of dry curing hams originated in Asia and then moved to Europe, where different home cured groups created slightly different methods to process cured meat. Each region now hams. has a distinct method to produce cured hams. The curing process creates a unique cured flavor using intentional mold growth, and this cured flavor now represents a niche market in that has led to more modern advancements in dry curing. The creation of refrigeration and the development of nitrates revolutionized curing meat so that it is now safe and effectively produced year-round and widely considered delicious. History Dry aging ham processes originated throughout Asia and Europe. These types of dry aged hams include China’s Jinhua and Yunnan hams, Italian prosciutto, Spanish Serrano and Iberian hams, and German Black Forest ham (8). Pigs were originally introduced to the U.S. by Hernando de Soto when he landed in Florida (7). The pigs left in Florida learned to live and thrive in the environment, and later pigs became a common food source for the early colonialist. The later coined “country cured” hams came about when Europeans settled in Virginia with imported pigs or possibly native pigs.
    [Show full text]
  • Pork Cut Sheet
    Pork Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928-6814 to talk with our experienced staff. 609 West Union Street P.O. Box 245 Edgewood, Iowa 52042 (563) 928-6814 www.edgewoodlocker.com Cut Options Loin Pork Chop ½” or ¾” Iowa Chop 1” or 1 ¼” America’s Cut 1” Lard may be chunked, ground or rendered. Any or all cuts may be ground for sausage. Butterfly Chop ½” or ¾” See other side for sausage options. Smoked Chop ½”, ¾” or 1” Country Style Ribs Pork Processing Pork Loin Roast Whole Tenderloin Slaughter Charges Canadian Bacon *Based on carcass weight, per hog* Tenderized Loins Hogs under 170lbs .................................................. $28.00 Marinated Tenderized Loins Hogs 170lbs-199lbs ................................................. $30.00 Picnic Hogs 200lbs-299lbs ................................................. $32.00 Hogs 300lbs and above ........................................ $50.00 Fresh Pork Roast Offal Disposal .......................................................... $10.00 Fresh Pork Steak Off Schedule Surcharge ....................................... $25.00 Fresh Pork Cutlets Smoked Picnic Roast Fresh or Smoked Hock Processing Charges Sliced or Shredded BBQ Pork *Based on carcass weight, per pound* Sliced or Shredded Roast Pork & Gravy Pork Processing ....................................................... $0.70 Butt Half of Hog Surcharge .......................................... $0.04 Fresh Pork Steak Fresh Pork Roast Smoking Charges Fresh Pork Cutlets *Price per pound* Smoked Cottage Bacon Belly, Ham, Hock, Loin, or Shoulder .................... $1.00 Sliced or Shredded BBQ Sliced or Shredded Roast Pork & Gravy Slicing Charges Ham *Price per pound in addition to smoking charge* Smoked Ham Roast Slicing Canadian, Cottage or Picnic Bacon .... $0.25 Smoked Ham Steak Slicing Sandwich or Shaved Ham ....................... $0.25 Smoked Pork Hock Slicing Regular Bacon ........................................... $0.25 Smoked Sliced Sandwich Ham Slicing & Seasoning Flavored Bacon.................
    [Show full text]
  • Edition 22 2019
    WINTER 2019 Sweet Potato, Beer and Cheese Bisque + Short Rib Sandwich Chef Chris Szymanski, Sysco Eastern Wisconsin + FRIED FISH IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 TECH RESHAPES THE FRONT OF HOUSE /P. 24 The Pair SEVEN SOUPS AND SANDWICHES TO SERVE ALL WINTER Pride you canFreshness count you can on.trust. Today’s Catch, Tomorrow’s Supply. From the world’s oceans and premier aquaculture farms to the finest kitchens, Portico Pride offers specialty fresh and chilled seafood items. Products are carefully selected and produced with the integrity, care and workmanship that exemplify the standards of the Portico brand family. Contact your Marketing Associate to discover Portico Pride. portico pride.indd 1 11/29/18 9:12 AM IN THIS ISSUE Message From the Executive Editor Dear Valued Sysco Customers, We hope each of you enjoyed a prosperous holiday season and found time to celebrate with loved ones. We are excited about what is in store for the new year and how the trends for 2019 are aligning with the good work going on at Sysco. Wellness has been gaining momentum on the trend charts for years. Our new Sysco Simply health and wellness DEPARTMENTS platform helps opera- 2 WORLD OF SYSCO tors discover products Discover what makes Sysco’s seafood the freshest on the market, get that satisfy diet and to know one of our premier shrimp suppliers, see how Baker’s Source lifestyle preferences products can increase your flexibility across dayparts and learn about of today’s diners.
    [Show full text]
  • Cook It Healthy Leader
    Cook It Healthy Lesson Plan for Instructor Objectives: To recognize recipe substitutions less fat, less Calories Recipe modification Materials: Dry erase board or flip chart and appropriate markers Paper for participants to write on and pens/pencils Measuring spoons Tablespoon, teaspoon Optional, if available Food models of example servings of fat Handout(s): What are the Types of Fat? Fat Out Flavor In Recipe Smart Stand-Ins for Heart Healthy Cooking Spice It Up Suggested Format for Discussion: Ask participants if they prepare meals at home by show of hands. Ask how many have a spouse, partner, or family member who typically prepares meals by show of hands. This will help determine how to lead the class discussion. Explain that recipes and cooking methods can be modified to reduce both fat and Calories. Explain that reducing fat is a great way to cut Calories without reducing the amount of food that you can eat; sometimes, you can actually eat more. 1 gram of Carbohydrate or Protein has 4 Calories 1 gram of Fat has 9 Calories (more than twice the amount for carbohydrate/protein) 1 serving of fat = 1 teaspoon of oil or butter = 5 grams of fat = 45 Calories 1 Tablespoon of oil or butter = 135 Calories Ask participants about typical seasonings or additions to their food, i.e., fatback, ham hock, bacon grease, lard, butter, margarine, oil, etc. Talk about the natural flavor of foods, tasting food before you season it, and seasoning alternatives that are lower in fat/Calories. Ask participants to name some recipe substitutions they can make to reduce Calories and fat.
    [Show full text]
  • Daily Lunch Express 15 Traditional Bbq Nightly
    SANDWICHES All sandwiches include housemade potato chips. DAILY LUNCH EXPRESS 15 Any side substitution is one dollar off the menu price. Monday-Friday 11 AM to 3 PM. Choice of soup or local greens salad. Gluten-free bread: 2 | Add a fried farmer’s egg or bacon: 2 ea B.E.T. 15 MONDAY: APPLE BBQ GLAZED CHICKEN QUARTERS pork belly pastrami, fried duck egg, swiss cheese, tomato, arugula, leg and thigh, mushroom mac and cheese, sautéed green beans green peppercorn mayo, pumpernickle TUESDAY: GRILLED BONELESS PORK CHOP ¤ WHOLE BEEF BURGER 14 sweet potato purée, brussels sprouts, apples, crispy sweet potato, butter lettuce, tomato, dill pickle, american cheese, special sauce, bourbon bacon jus toasted brioche bun add bacon 2/ fried farmer’s egg 2/ pimento cheese 2/ bacon jam 2 WEDNESDAY: BRAISED BEEF STEW english peas, carrots, mushrooms, garlic mashed potatoes, SMOKED BRISKET PASTRAMI RUEBEN 14 caramelized onion gravy sauerkraut, russian dressing, swiss cheese, toasted rye THURSDAY: LOCAL CATCH FISH & CHIPS HICKORY SMOKED PORK SHOULDER 12 jalapeños tartar sauce, dill and parsley fries, malt vinegar slaw of carrots, radish, red onion and soft herbs, korean bbq sauce, toasted brioche bun FRIDAY: BLACKENED 8OZ RIBEYE STEAK ¤ SNACKS horseradish potato casserole, sautéed spinach, frites, SMOKED TURKEY “HOT BROWN” 14 blue cheese-bacon jus CHEESE FROM THE CAROLINAS open faced, sliced tomatoes, bacon, cheese sauce, toasted sourdough one cheese 7 / two cheeses 14 / three cheeses 20 SATURDAY: BRUNCH ALL DAY crackers, preserves, candied pecans CHOPPED SMOKED BRISKET 13 pickled red onions, molasses bbq, toasted brioche bun WEEKLY SANDWICH 5 CHARCUTERIE 20 Monday-Friday 11 AM to 3 PM.
    [Show full text]
  • Starters Split Pea Soup 10 Smoked Ham Hock, Pork Rind Peanut Fried
    Starters Split Pea Soup 10 Smoked Ham Hock, Pork Rind Peanut Fried Green Tomatoes 12 Pimento-Goat Cheese, Benton’s Country Ham, Green Tomato Relish Low-Country Shrimp and Grits 16 Wild Shrimp, Bradley’s Stone-Ground White Corn Grits, Spicy Tomato Stew Crispy Pork Belly and Potato Dumpling16 Pickled Cabbage, Apple Sauce, Whipped Crème Fraiche Crab Cake 17 Salt and Vinegar Chips, Giardiniera Tartar Sauce, Frisée Southern Pickle Board 13 Pickled Vegetables, House made Jam, Charcuterie, and Artisanal Cheese Salads Beet Salad 11 Apples, Blue Cheese, Walnuts, Watercress Arugula and Endive Salad 12 Ricotta Salata, Oranges, Pomegranate, White Balsamic Vinaigrette Green Salad 10 Poached Pear, Pumpkin Seed, Sage, Squash Vinaigrette Wood-fired pizzas Pig and Brie 14 Benton’s Country Ham, Persimmon, Watercress, White Balsamic Margherita 13 Tomato Sauce, Mozzarella, Arugula Fennel Sausage 14 Roasted Red Peppers, Asia go, Caramelized Onion, Kale Chimichurri Main courses Tonight’s Fish (market price) Duck Breast 32 Parsnip Gnudi, Mushrooms, Pickled Cherries, Whole Grain Mustard Cornmeal Crusted Catfish 26 Bacon, Cheese Grits, Braised Collard Greens, Hush Puppy Potato Risotto 23 Smoked Marcona Almond, Mushroom, Egg Yolk Pistachio-Crusted Chicken Breast 28 Lo Mein Noodles, Bok Choy, Shiitake, Coconut-Ginger-Chili Sauce Short Rib 37 Beer Caramel, Barley Risotto, Carrot-Ginger Puree, Tobacco Shallots Jambalaya 31 Carolina Gold Rice, Charleston Rice, Amish Chicken, Shrimp, Andouille Ancho-Crusted Berkshire Pork Chop 38 Butter Bean Ragout, Ham Hock-Red Wine Reduction, Scallion Puree Sides Three-Cheese Mac 12 Burton Farm Maple-Glazed Sweet Potatoes 9 Cornbread, Bacon, Jalapeno-Honey Butter 8 Cauliflower, White Cheddar, Pepperoncini, Bacon 10 Braised Collard Greens, Smoked Turkey 8 Cheese Grits, Bacon, Cheddar, Chive 8 Thank you to all of our Midwestern Farmers: Gary Comer Gardens Nichols Farm Green Acres Farm Seedling Burtons Maple-wood Farm .
    [Show full text]
  • Seven Soups and Sandwiches to Serve All Winter
    WINTER 2019 Sweet Potato, Beer and Cheese Bisque + Short Rib Sandwich Chef Chris Szymanski, Sysco Eastern Wisconsin + FRIED FISH IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 4 WAYS TO GO GREEN /P. 25 The Pair SEVEN SOUPS AND SANDWICHES TO SERVE ALL WINTER Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305 REVISION: 4 DATE: OOCTOBER 29 , 2018 DOCKET: CLIENT: COLOUR: PROJECT: TRIM SIZE: DESCRIPTION: BLEED SIZE: CONTACT: DATE REQUIRED: LIVE AREA: IN THIS ISSUE Message From the Executive Editor Dear Valued Sysco Customers, We hope you had a wonderful holiday season, and we wish each of you a Happy New Year. Here at Sysco Canada, we are very excited about the many innovative new products and initiatives coming in 2019. As the festivities die down and the cold settles in, restaurant guests are looking for hearty and delicious comfort foods to sustain them through the winter. What could be better than DEPARTMENTS a bowl of warming 2 WORLD OF SYSCO soup paired with a Discover what makes Sysco’s seafood the freshest on the market, get savoury sandwich? to know one of our premier fish suppliers, see how Baker’s Source We’ve collected seven products can increase your sales across dayparts and learn about a soup-and-sandwich bistro and bakery located on a working farm. combos that work with 8 CULINARY TRENDS a variety of menus, day Understand the full benefits of fibre, veg out with plant-centric or night (see page 14).
    [Show full text]