Entertaining Menu Beautifully Presented

Total Page:16

File Type:pdf, Size:1020Kb

Entertaining Menu Beautifully Presented 3/2021 creative. distinctive. impressive. Entertaining Menu Beautifully presented. A minimum of 24 hour notice is recommended. Delivery is available. Prices subject to change. Hors D’oeuvre Platters Small serves up to 6 Large serves up to 12 Gourmet Charcuterie Sm $60 Lrg $120 Locally made Prosciutto, 3 Salamis, Brie, Goat Cheese, Sharp Cheddar, Gorgonzola Dolce, Dijon Mustard, Honey Mustard, Fig Tapenade, Nuts, Dried Fruit, Olives, Grapes. Served with French Bread & Wheat Crackers. Blue Water Sm $45 Lrg $88 Large Grilled Shrimp, Large Steamed Shrimp and Crispy Shrimp. Served with Sweet & Sour and Cocktail Dipping Sauces Global Fusion Sm $26 Lrg $50 Traditional Hummus, Olive Tapenade and Black Bean Dip. Served with Pita Chips and Rice Crackers. The Gourmet Sm $39 Lrg $76 Mini Grilled Tenderloin Sandwiches, Caramelized Bacon Rolls and Mini Crab Cakes. Served with Horseradish and Remoulade Sauces. Trio (Select Three Dips) Sm $27 Lrg $52 Artichoke Parmesan, Spinach, Pimento Cheese, Caramelized Onion & Bacon. Served with assorted chips and vegetable crudite. Appetizers *Best served hot-arrives ready to heat in hotel pans. Our dressings and dips are house-made. Hors D’Oeuvres Seafood Antipasto Skewers with pesto dipping sauce $13 dz Array of Large Grilled Shrimp with Smoky Russian Dressing $ 20 dz Asian Chicken Stix with Thai dipping sauce $15 dz Array of Jumbo Steamed Shrimp with Cocktail Sauce $ 40 dz Brie Petites $17 dz Crab Rangoon* with Sweet & Sour Sauce $ 11 dz Crispy Shrimp with Sweet & Sour Sauce $ 18 dz Caramelized Bacon Rolls $18 dz Mini Crab Cakes with Remoulade Sauce $ 21 dz Chicken & Cheese Quesadillas with Salsa $15 dz Smoked Salmon Platter with Dill Sauce $ 90 (serves 12) Glazed Meat Balls* in a piquant sweet & hot glaze $11 dz Whole Poached Salmon with Dill Sauce Market Price Prosciutto & Melon Skewers $13 dz Pimento Cheese Canapes $13 dz Cheese Sesame Encrusted Chicken Fingers $16 dz Apricot Glazed Brie with Candied Almonds (serves 12-15) $39.50 with sweet & sour dipping sauce Served with French bread Spanakopita $21 dz Asiago Cheese Log Served with crackers (serves 12) $24.50 Tenderloin Crostini with our signature tenderloin $19 dz (serves 18-20) $34.00 Toasted Ravioli* with Marinara dipping sauce $11 dz Cubed Cheese (available for 6 or more) $ 3.90 pp Truffled Mushroom Arancini $20 dz with a fruit garnish and crackers Vegetables and Dip (available for 6 or more) $3.25 pp Gourmet Cheese Course (available for 6 or more) $ 6.90 pp Zinger Wings* $12 dz Served with crackers and fruit garnish Appetizer Pies (serve 8-12) Picnic Served with tortilla chips $28 Santa Fe Supreme Served with tortilla chips $28 Taco Served with tortilla chips $28 Ladue: 9828 Clayton Road (314.993.5442) • Westport: 1865 Craig Road creative. distinctive. impressive. Entertaining Menu Beautifully presented. A minimum of 24 hour notice is recommended. Delivery is available. Prices subject to change. Appetizers (cont.) Our dressings and dips are house-made. Meat Sandwiches (available for 6 or more) Signature Rare Roasted Tenderloin $8.75 per person Assorted Dollar Roll Sandwiches $4.50 (two pp) sliced on tray with Horseradish Sauce Mini Croissant Sandwiches $3.95 Signature Rare Roasted Tenderloin $35 per pound Mini Grilled Chicken Sandwiches $5.50 (two pp) with Horseradish Sauce (we suggest 6-8oz pp) Mini Grilled Tenderloin Sandwiches $6.00 (two pp) Chicken & Beef Chiffonade $10.70 per person with Smoky Russian Dressing Veggie Finger Sandwiches $3.20 (two pp) Smoked Tenderloin** $35 per pound (we suggest 6-8oz pp) Desserts (available for 6 or more) Roasted Turkey Breast Half with Gravy $39 (serves 6) Assorted Cake Slices $4.00 each Smoked Turkey Breast Half ** $39 (serves 6) Assorted Cheesecake Slices $4.00 each Fruit Skewers $13.00 dz **smoked items require 48 hour notice. Sliced Fruit Tray $3.50 (per person) Strawberries & Dip $3.00 (per person) Signature Sweets Assortment $1.75 each *Specialty 1/4 and 1/2 sheet cakes available* Gourmet Boxes 3 hour lead time required. No same day orders accepted after 12:00pm. Individual Buffet Boxes include: utensils, napkin, salt & pepper. No minimum. GTG Buffet Box GTG Appetizer Box $1700 MGT Box $2400 • Cold Mixed Grill-$1925 2 Mini Grill Tenderloin Sandwiches 8 Mini Grill Tenderloin • Cold Chicken Chiffonade & Beef Tenderloin-$1740 3 Bacon Rolls Sandwiches includes pasta salad, roll & butter 3 Crab Cakes w/Remoulade with horseradish sauce and sweet square. Picnic Box $1100 Custom Appetizer Box Chicken Tenders with dipping sauce • 6 person box minimum with potato salad and a cookie of • Price based on selection your choice. • Work with CSR to help customize selections Gourmet Celebration Available for 6, 12 or 18 For 6: $147 For 12: $312 For 18: $445 Sliced Tenderloin with Horseradish Sauce • Chicken Chiffonade with Smoky Russian Dressing • Strawberry Almond Salad Apricot Glazed Brie • Caramelized Bacon Rolls • Prosciutto & Melon Skewers • Rolls & Butter • Sweets Assortment Custom Dinner Party We can help you personalize your next dinner party from appetizers to dessert. Choose dinner from our extensive entrée menu or feature our Signature Rare Tenderloin or one of our turkey breasts. And don’t Forget the Wine! We proudly present a variety of wines chosen in partnership with A. Bommarito Wines to complement our food. 314.205.1151 www.gourmettogo.com Ladue: 9828 Clayton Road (314.993.5442) • Westport: 1865 Craig Road.
Recommended publications
  • Country Table Warm Olives with Balsamic Vinegar 7 House-Made
    Country Table Pastas Warm Olives with Balsamic Vinegar 7 Orecchiette with Tomato Sauce, Mozzarella and Basil 19 House-Made Ricotta with Crushed Cranberries, Olive Oil Fresh Fettuccine, Meyer Lemon Cream, Parmesan Grilled Sourdough 10 Black Pepper 22 White Bean Dip and Rosemary Flatbread, Olive Oil Rigatoni with Meatballs and Smoked Chili-Tomato Ragu 25 Espelette Pepper 12 Peekytoe Crab Crostini with Garlic Aioli 15 Entrées Slowly Baked Salmon, Shaved Brussels Sprouts, Starters Mashed Potatoes, Truffle Vinaigrette 28 Roasted Hake, Broccoli, Crunchy Potatoes Tuna Tartare, Avocado, Radish and Soy-Ginger Sauce 21 Lime-Garlic Sauce 28 Crispy Sushi with Hamachi 18 Sautéed Red Snapper, Romesco, Spätzle Chicken and Coconut Milk Soup, Jasmine Rice 14 Poppy Seed–Buttermilk Vinaigrette 37 Kale Salad with Parmesan Dressing, Croutons and Mint 15 Maine Lobster Roasted in the Shell with Oregano and Chili 44 Baby Beets with Yogurt, Candied Hazelnuts, Balsamic Vinegar Bacon Gruyere Grass-Fed Burger, Russian Dressing Herbs 16 Yuzu Pickles 20 Gulf Shrimp Salad, Mesclun, Avocado, Truffle Vinaigrette Parmesan Crusted Organic Chicken, Artichokes Champagne Dressing 18 Lemon-Basil Sauce 27 Pear, Apple, Endive Salad, Pecans and Blue Cheese Dressing 14 Seared Beef Tenderloin, Silky Parsnips, Roasted Brussels Sprouts Crackling Calamari, Yuzu Dipping Sauce and Sesame 16 Miso Mustard Sauce 38 Prosciutto Wrapped Berkshire Pork Chop, Mushrooms Pizzas Sage White Wine Sauce 35 Tomato and Mozzarella with Basil 14 Roasted Lamb Chops, Broccoli Rabe, Charred Onions Smoked Chili Glaze 38 Mushroom with Three Cheeses and Farm Egg 17 Black Truffle and Fontina 19 Sides 8 Spinach and Mint, Three Cheeses and Lemon 15 Mashed Potatoes Tender Broccoli, Cheddar Cheese and Mint Sautéed Spinach and Herbs Chef/Proprietor Jean-Georges Vongerichten Roasted Brussels Sprouts with Pecans, Herbs and Aged Balsamic Chef de Cuisine Leo Pablo House Made French Fries with Herbs If you have a food allergy, please speak to the owner, manager, chef or your server.
    [Show full text]
  • Linden Store Menu-2019.Pdf
    Breakfast available * until 11:00am Choice of meat and/or cheLesei non dcheoicen o f wKholei dgrasin, white or soft sub roll ..$4.25/$4.75 Breakfast Sandwiches Linden S Kid's Deli Served on your choice of English Muffins, Bagels, Toast or Croissant •Gluten Free Bread add ....... $.50 e tor Kid's Specialty A kid's size of our specialty sandwiches ..............................................................$5.95 h e Egg & Cheese .....................................................................................................................................$3.50 T “Delicatessen” Grilled Cheese Whole grain or white bread with American cheese ..............................................$3.95 Egg, Ham, Bacon or Sausage Cheese ...............................................................................$4.75 P.B.J. Grape or Strawberry jelly with peanut butter on choice of whole grain or white bread ....$3.50 Breakfast Wrap Egg & Cheese your choice of ingredients ..............................................$6.95 Meatball Sub ......................................................................................................................................$4.25 ..........................................................................priced per lb. Sliced Meats & Cheese, no bread “Linden Classic” Breakfast Sandwiches Est. 1933 “Landscaper” – Egg, Ham, Bacon & American Cheese .......................................................................$5.25 16 et “Whopper” – Egg, Sausage, Ham & American Cheese ........................................................................$5.25
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Meliora Catering
    Meliora Catering ABC Catering Services 1 Meeting Wrap Up $32.00 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini Miniature Muffins 80-120 Cal each $36.00 All Day Delicious Miniature Danish 140-170 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Scones 110-120 Cal each energy up throughout the day. Available for 15 guests or more. Includes appropriate condiments. Yogurt Parfait Cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Java's Coffee Service 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each The Energizer Assorted Scones 430-470 Cal each Donut Holes 45-90 Cal each Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Ripe Bananas 110 Cal each Assorted Juice 110-170 Cal each Iced Tea 5 Cal/8 oz. serving Bottled Water 0 Cal each Java's Coffee Service 0 Cal/8 oz. serving Java's Coffee Service 0 Cal/8 oz. serving AM Perk Up It's a Wrap Includes choice of salad. Granola Bars 190 Cal each Chicken Caesar Wrap 540 Cal each Assorted Individual Yogurt Cups 50-150 Cal each Pepper Jack Tuna Wrap 590 Cal each Iced Tea 5 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Java's Coffee Service 0 Cal/8 oz. serving Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]
  • PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
    DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic
    [Show full text]
  • Menu Discounts & Weekly Specials & Russian Dressing on Rye Bread Items Subject to Change Without Notice
    SPECIALTY SANDWICHES PANINI 8.99 each FAT SANDWICHES • • 7" Served with pickle & chips 8.50 14" 14.99 • 7" 9.99 14" 18.50 DINE TO Served with pickle & chips PLEASE ORDER BY NUMBER Add Avocado 2.25 • 4.50 DONATE 1. Fresh Mozzarella 11. Grilled Chicken BLT Fat Anthony Chicken fingers, Fat Bastard Cheesesteak, mozzarella Aria's Favorite Vegetarian Sub Fresh mozzarella, Prosciutto, sun-dried tomatoes & olive oil Tomatoes, bacon, arugula, mozzarella, bacon, fries, mozzarella sticks, onion rings, chicken cutlet, Fundraisers are Grilled pastrami, melted Swiss, tomatoes, arugula, roasted peppers, tomatoes, sticks & vodka sauce on garlic bread fries & mayo 2. Haskell's Favorite sun-dried tomatoes & mayo pickles & spicy brown mustard olive oil & balsamic vinegar typically held on Grilled chicken, sun-dried 13. New Yorker on toasted rye bread Recommended with avocado! Tuesdays. tomatoes, arugula & pesto Hot roast beef, Swiss, sautéed onions, The Garden State Eggplant cutlet, California Chicken 3. Grilled Chicken Caesar tomatoes & Russian dressing Please coordinate fresh mozzarella, arugula, roasted peppers, Grilled chicken, lettuce, tomatoes, mayo, Grilled chicken breast, romaine, croutons, 15. Chicken Cordon Bleu the best date for tomatoes, extra virgin olive oil & balsamic bacon, American cheese & red onions Recommended with avocado! shaved Parmesan & Caesar dressing Chicken cutlet, ham, Swiss your event with the vinegar Chipotle Chicken Sub 4. Rhiann's Favorite & honey mustard Brandon’s Favorite Chicken cutlet, bacon, Cheddar, local manager. Fresh mozzarella, basil, 16. Alania's Favorite Grilled chicken, fresh mozzarella, lettuce, tomatoes & chipotle ranch tomatoes & olive oil Grilled chicken, arugula, fresh Call or email us for details roasted peppers & balsamic vinegar Chicken Cordon Bleu mozzarella, roasted peppers, • 5.
    [Show full text]
  • For Starters Louisiana Sweet Potato Fries*
    Lump Blue Crab Cake SIDE CHOICES Country Potato Salad ........................ 2.99 Mardi Gras Coleslaw .......................... 2.99 House Cut French Fries ..................... 2.99 White Rice ........................................... 2.99 Baked Sweet Potato (after 5pm) ..... 3.99 Seasonal Vegetables ......................... 3.99 Side Salad ............................................ 3.99 Low Country Greens .......................... 3.99 (mustard & turnip, seasoned with bacon) Photo: Beverly Poppe Beverly Photo: Country Green Beans ........................ 3.99 (seasoned with bacon) FOR STARTERS Louisiana Sweet Potato Fries* ......... 4.99 Lola’s Gouda Grits* ............................. 4.99 (non-vegetarian; made with chicken stock) Add to any entrée .......................................................2.99 Leidenheimer’s Garlic Bread Basket ...2.59 w/mushroom ragout ..................................................5.99 Add to any entrée .......................................................3.99 Crab Cake ................................................ 6.99 Lump Blue Crab hand formed with special *Upgrade sides seasonings. Served on a bed of mixed greens drizzled with a lemon garlic aioli sauce. Hot Crab and Artichoke Dip ..............9.79 Creamy and piping hot. SALADS Cajun Hot Wings & Fries ....................... 8.59 Only one kind ... GOOD and Spicy! Signature Orange Bowl Salad ...........7.99 Chicken Strips & Fries ........................... 9.59 Crisp romaine with mandarin orange and Fresh, hand breaded. caramelized
    [Show full text]
  • Shrimp Remoulade Source: Chef Paul Prudhomme’S Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer Servings
    Shrimp Remoulade Source: Chef Paul Prudhomme’s Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer servings Make the Remoulade Sauce several hours ahead or, preferably, two to three days before serving. It keeps several days refrigerated and improves with time. 3 cups Basic Seafood Stock or water 2 bay leaves ½ teaspoon white pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dry mustard ½ teaspoon ground cayenne pepper ½ teaspoon black pepper ¼ teaspoon dried thyme leaves ¼ teaspoon dried basil leaves 1 ½ pounds unpeeled shrimp, without heads 1 ½ cups Remoulade Sauce 6 large bowl-shaped lettuce leaves 2 cups very thinly shredded lettuce 1 ½ small tomatoes, cut in to 12 wedges 12 black olives 6 large sprigs parsley Combine the stock or water and the seasonings in a large saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Turn heat to high and add the unpeeled shrimp. Cook uncovered over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well. In a medium size bowl, combine the chilled shrimp and the Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center; top with 6-10 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley. Remoulade Sauce 2 egg yolks ¼ cup vegetable oil ½ cup finely chopped celery ½ cup finely chopped green onions ¼ cup chopped fresh parsley ¼ cup horseradish, finely grated fresh or prepared ¼ lemon, seeded 1 bay leaf, crumbled 2 T.
    [Show full text]
  • The Fresh Works Levittown
    DELI WORKS HOAGIE WORKS Served on a Fresh Baked Round Roll. Please Specify Lettuce & Tomato. All our Hoagies are served with Lettuce, Tomato, Salt, Pepper, Oregano. of Levittown Turkey . .5.85 Please specify Oil, Mayo, Raw Onions, Hot Pepper s, Pickles. Tuna . .5.80 Mini Half Whole Roast Beef . 5.85 American with Cheese . 3.90 6.10 12.20 Italian with Cheese . 4.25 6.65 13.30 COUPONS Chicken Salad . .5.95 Ham . 4.25 6.65 13.30 Ham . .5.75 Turkey . 4.40 7.15 14.30 $5.00 OFF Corned Beef . .5.95 Turkey & Bacon . 4.70 7.60 15.20 Turkey Special - with Cole Slaw & Russian Dressing . .6.15 Roast Beef (Homemade) . 4.40 7.15 14.30 Any Order of Corned Beef Special - with Cole Slaw & Russian Dressing . 6.15 Corned Beef . 4.50 7.25 14.50 Roast Beef Special - with Cole Slaw & Russian Dressing . 6.15 Tuna . 4.25 6.95 13.90 $35 or More Add Cheese . ..50 Tuna & Bacon . 4.55 7.40 14.80 Bacon . ...75 Chicken Salad . 4.40 7.45 14.90 Mixed Cheese . 4.15 6.65 13.30 Please mention coupon when ordering. American, Provolone & Swiss Cannot be combined with any other coupon. of Levittown B.L.T. 4.15 6.65 13.30 Limit 1 per Order Knights - Roast Beef & Turkey . 4.40 7.15 14.30 ROLL WORKS Woodhaven - Turkey & Ham . 4.30 7.10 14.20 Italian Supreme . 4.45 7.25 14.50 $2.00 OFF Half . 1.50 Whole .
    [Show full text]
  • Download Menu
    DEVON SEAFOOD GRILL OPENERS GOAT CHEESE BRUSCHETTA OYSTERS ROCKEFELLER BLUE HILL BAY MUSSELS tomato-basil cruda, focaccia crisps, fresh shucked oysters with creamed spinach, white wine and garlic sm. 13 | lg. 19 kalamata olive 13 bacon, shallots, garlic, parm, baked and bubbly to perfection 18 CHILLED SHELLFISH PLATTER* FRIED CALAMARI shrimp cocktail, fresh shucked oysters, jalapeños and carrots, sweet n’ sour, creole FIRECRACKER CAULIFLOWER king crab legs, lobster claws remoulade 16.5 breaded cauliflower a fiery chili sauce, micro Small (serves 2-3) 62 | Large (serves 4-6) 99 greens and sesame seeds 14 SHRIMP COCKTAIL cocktail sauce, creole remoulade 20.5 SOUP & HANDHELDS Choice of one seasonal side. (lobster mac & cheese +$6) SIDE SALAD LEMONGRASS SHRIMP TACOS SPICY CREOLE GUMBO 11 grilled chipotle shrimp, lemongrass aioli, bibb lettuce, pickled red onion, pineapple mango salsa 16 MAINE LOBSTER BISQUE 13 BLACK ANGUS BURGER* CAESAR SALAD sharp cheddar, lettuce, tomato, brioche bun 15 // add bacon (+ $1) grated parmigiano reggiano, croutons, asiago AHI TUNA MELT cheese crisp 10 seared sushi grade tuna, blackening spice, dijon, mayo, fresh herbs, swiss, remoulade sauce, griddled BABY GREENS sourdough 16.5 dried cherries, feta, toasted pine nuts, cherry NEW ENGLAND LOBSTER ROLLS tomatoes, honey balsamic vinaigrette 10 butter toasted sweet rolls, chilled lobster salad, watercress, fries 18 SOUP & SALAD choice of soup and starter salad 17 ENTRÉE SALADS GRILLED CHICKEN CAESAR SALAD parmigiano reggiano, croutons, asiago crisp 16.5 | grilled
    [Show full text]
  • Morepaleo Recipes
    welL FEd joulwan PALEO RECIPES melissa MORE FOR PEOPLE2 WHO LOVE TO EAT by welL FEd PALEO RECIPES MORE FOR PEOPLE2 WHO LOVE TO EAT By Melissa Joulwan Photos by David Humphreys Foreword by Melissa and Dallas Hartwig Design by Braid Creative Well Fed 2: More Paleo Recipes For People Who Love To Eat Copyright ©2013 Melissa Joulwan. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Well Fed 2: More Paleo Recipes For People Who Love To Eat Author: Melissa Joulwan Foreword: Melissa and Dallas Hartwig Copy Editing: Walker Fenz, Alison Finney Proofreading: Walker Fenz Photography: David Humphreys Illustrations: David Humphreys Design: Braid Creative To my parents who taught me That the kitchen is the heart of the house ISBN 10: 0989487504 ISBN 13: 978-0989487504 And to my husband Dave, My partner in cooking up delicious schemes Published by: Smudge Publishing, LLC 405 El Paso Street Austin, TX 78704 www.smudgepublishing.com 1st printing, October 2013 page Thank You FOREWORD page viii ix To my intrepid and honest taste-testers To Kathleen Shannon and Kristin Tate A lot has happened since the debut of By following her recommendations, you are spending more time Stacey Doyle, Blake Howard, Weston Norton, Yoni Levin, of Braid Creative Well Fed in 2011. with your food and with those you love. You feel good about your Tannen Campbell, and Aimee Roberge for taking a bite and for proving that lightning can strike twice by making Well Fed 2 First, author Melissa Joulwan said, “Sayonara!” to her corporate kitchen accomplishments, whether you're whipping up a batch of weighing in.
    [Show full text]
  • Small Plates Chilled Seafood Salads Soup
    LUNCH Week 35, 2018 CHILLED SEAFOOD SMALL PLATES DAILY SELECTION OF LOCAL WOOD FIRE GRILLED OYSTERS ON THE HALF SHELL 9 DAILY OYSTERS 12 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette Pecorino Cheese, Garlic Butter, Baguette OLD BAY POACHED N.C. SHRIMP 14 PRIME BEEF CARPACCIO* 15 Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 30 day Cured Egg Yolk, Arugula, Shaved Pecorino Cheese, Aged Balsamic, Capers, Pine Nuts CHILLED CRAB COCKTAIL 15 Chesapeake Jumbo Lump, Avocado, SESAME SALMON SKEWER AND Pickled Summer Peach Slaw PEACH COMPOTE 11 Mint and Pea Sprouts SOUP COASTAL VIRGINIA SHE CRAB SOUP 11 CHILLED MELON SOUP 11 Puff Pastry, Cream Sherry Pickled Melon, Crisp Prosciutto, Crème Fraiche SALADS YOGURT RUBBED ROMAINE SALAD 11 Cucumber, Charred Corn, Pickled Tomato, Pearl Onion, Za atar Chickpea Puree, Lowfat Yogurt & Key Lime dressing LOLLIPOP KALE AND FIG SALAD 12 GLemon Juice Rubbed Kale, Black Mission Fig, Pecorino Shards, Verjus EVOO Dressing PANCETTA WRAPPED SALMON 16 Baby Spinach, Shaved Fennel, Blueberry, Grilled Peach, Cranberry Maple Bacon Vinaigrette HEIRLOOM TOMATO AND BURRATA SALAD 11 Aged Balsamic, Georgia Olive Oil, Shaved Radish, Variety of Basils *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. HANDHELDS Choice of hand cut fries or house salad THE CAVALIER BURGER 14 CROQUE MADAME 13 Butchers Grind,Pepper Bacon, Cambozola Cheese Edwards Country Ham, Aged Baby Swiss Mountain View, Caramelized Onions, Grilled Ciabata Herbed Béchamel,
    [Show full text]