FROM the GRILL Sandwiches

Total Page:16

File Type:pdf, Size:1020Kb

FROM the GRILL Sandwiches SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled Salmon Gravlax with Raita Sauce MILKSHAKES ICE CREAM Smoothies Chocolate Chocolate Mango Fusion Vanilla Vanilla Mango & Passion Fruit Essence Strawberry Strawberry Strawberry Banana Banana Sorbet Banana, Strawberry & Sherbet No Sugar Added Passion Fruit Essence No Sugar Added Today’s Flavor Strawberry Sensation 2 Scoops TOPPINGS Raspberry, Strawberry & Passion Fruit Essence Whole or Skim Chocolate Sauce Milk Strawberry Sauce Tropical Temptation Guava, Passion Fruit Sugar or Malt Whipped Cream & Mango Essence Whipped Cream Sugar Syrup Chocolate Sauce Malt & Banana upon Waffle Cone request.
Recommended publications
  • Sky-High Landmark District
    BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy.
    [Show full text]
  • Refashioning Production in Bristol Bay, Alaska by Karen E. Hébert A
    Wild Dreams: Refashioning Production in Bristol Bay, Alaska by Karen E. Hébert A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy (Anthropology) in the University of Michigan 2008 Doctoral Committee: Professor Fernando Coronil, Chair Associate Professor Arun Agrawal Associate Professor Stuart A. Kirsch Associate Professor Barbra A. Meek © Karen E. Hébert 2008 Acknowledgments At a cocktail party after an academic conference not long ago, I found myself in conversation with another anthropologist who had attended my paper presentation earlier that day. He told me that he had been fascinated to learn that something as “mundane” as salmon could be linked to so many important sociocultural processes. Mundane? My head spun with confusion as I tried to reciprocate chatty pleasantries. How could anyone conceive of salmon as “mundane”? I was so confused by the mere suggestion that any chance of probing his comment further passed me by. As I drifted away from the conversation, it occurred to me that a great many people probably deem salmon as mundane as any other food product, even if they may consider Alaskan salmon fishing a bit more exotic. At that moment, I realized that I was the one who carried with me a particularly pronounced sense of salmon’s significance—one that I shared with, and no doubt learned from, the people with whom I conducted research. The cocktail-party exchange made clear to me how much I had thoroughly adopted some of the very assumptions I had set out simply to study. It also made me smile, because it revealed how successful those I got to know during my fieldwork had been in transforming me from an observer into something more of a participant.
    [Show full text]
  • Appetizers Sushi Rolls
    Served between 4 pm - 1 am SUSHI APPETIZERS Edamame Cooked soybean 7 Prawn Crackers Prawn Crackers 14 SUSHI ROLLS (6 Pieces) Sesame California Roll 14 Surimi, Avocado, Cucumber, Cream cheese, Sesame-coated Tobiko California Roll 16 Surimi, Avocado, Cucumber, Cream cheese, Tobiko-coated Spicy Salmon Roll Vegetarian Roll 13 Asparagus, Avocado, Cucumber, Sesame-coated Avocado Roll 12 Cucumber, Avocado-coated Spicy Salmon Roll 15 Salmon, Avocado, Cucumber, Cream cheese, Coated with Panko (breadcrumbs) and spicy sauce Gravlax Roll Gravlax Roll 18 Avocado, Cucumber, Cream cheese, Coated with Gravlax salmon, Lime and Coriander Boston Roll 16 Salmon, Avocado, Cucumber, Cream cheese, Sesame-coated Boston Avocado Roll 18 Salmon, Avocado, Cucumber, Cream cheese, Coated with Avocado & Sesame Philadelphia Roll 16 Inside Out Maguro Avocado, Cucumber, Cream cheese, Coated with Salmon Maguro Inside Out 16 Avocado, Cucumber, Cream cheese, Coated with Tuna fish Tokyo Roll 17 Tuna fish, Avocado, Cucumber, Cream cheese, Coated with Sea bass Rainbow Roll 19 Rainbow Roll Crab, Avocado, Cucumber, Cream cheese, Coated with Tuna fish, Sea bass, Salmon and Avocado Chef’s Special 17 CRUNCHY ROLLS California Crunchy (6 Pieces) 17 Surimi, Avocado, Cucumber, Cream cheese, Coated with Tobiko and Teriyaki Sauce California Crunchy Crunchy Roll (5 Pieces) 13 Avocado, Cream cheese, Salmon, Crab, Sea bass Crunchy Shrimp Roll (6 Pieces) 16 Avocado, Tobiko, Cream cheese, Sesame, Coated with Crispy Potato Dragon Roll (6 Pieces) 21 Dragon Roll Cucumber, Avocado, Coated with Eel, Teriyaki Sauce and Sesame Teriyaki Roll (4 Pieces) 15 Sea bass, Avocado, Crab, Coated with Salmon and Teriyaki Sauce Please inform staff if you have a specific food allergy.
    [Show full text]
  • MENU Let’S Snack! Great Food Brings Together Even Better Company
    MENU Let’s Snack! Great food brings together even better company. So it’s no wonder that styling and seeking out the most intriguing, fresh and interesting ingredients for our La Dama Grazing Boards, Gift Boxes & Installations is one of our favorite parts of the job. Each of our signature boards is styled after one of our favorite ladies - past or present, inspired by current events, travels, history and even a fictional hero or two. We love to change it up and offer new limited edition boxes throughout the year, based on seasonality and what is peeking our creativity in the kitchen. Our ingredients, and those that we use in our house made jams and spreads are sourced locally wherever possible, and always in theme to take you on a little journey through what colors, flavors and textures are inspiring us at the moment. There are many ways you can enjoy our grazing menus for catered events, small celebrations or by simply sending someone you love snacking with our delivery grazing or gift boxes! Ways to Graze GRAZING BOXES DELIVERED Choose one of our signature ladies and grazing box sizes. Let’s make it the backyard birthday centerpiece, send out some love to the office or spend a date night in! * handwritten note included in each with bamboo mini spoon, spreader and picks Chica Señorita Reina small grazing box medium grazing box large grazing box perfect for a sweet picnic, gift for this little lady is great meal for two to the queen has arrived with a a friend or treat yourself moment.
    [Show full text]
  • Lox & Smoked Salmon Basics
    Lox & Smoked Salmon Basics Lox vs. Smoked Salmon: Let’s dive into a learning exercise, to combat the prevalent misunderstanding regarding smoked salmon versus lox. There are more than just two types of salmon, and that ends up causing confusion. The real crux of the issue is the misuse and interchanging of the terms that leaves everyone unsure of what is expected. Each one is distinctly different in its preparation, taste, texture and cultural context. In fact, the only major similarity is that they are all salmon. In order to better meet your passengers’ expectations, it is important to be armed with knowledge. Lox Gravlax • Traditionally made from the belly of the salmon, but other • Traditional, Scandinavian-style of salt-and-sugar-cured cuts are used as well. salmon, with the addition of fresh herbs and alcohol. • Name derives from the Yiddish word for salmon, “laks.” • The word “grav,” translated in English means “grave,” as • Salt-cured or brined (never cooked). the fish was commonly buried or placed under a weight • Flesh is bright in color and has a creamy, soft texture. during the curing process. • Never smoked or cooked in anyway. • Flesh is slightly-translucent, and has an herbaceous flavor. Nova Lox/Nova Scotia Salmon • Salmon, in New York City, once came from the Nova Scotia area; now the name Nova Scotia is used as style of preperation. • Brined or cured, like lox, then cold-smoked. • Flesh is bright in color and has a slightly-smoky flavor, with a slightly-firm flesh. N. America +1 (800) 247-2433 • Worldwide +1 (813) 449-6000 • Online www.airculinaireworldwide.com © 2017 Air Culinaire Worldwide, LLC; A Universal Weather and Aviation, Inc.
    [Show full text]
  • Dinner Brunch
    11/26/2018 Noord eetcafe, Philadelphia Dinner Appetizer Another Serving of Jonnathan's Hand-made Bread ...house whipped butter of the day ...4 Bitterballen ...(Dutch fried pork krokets), nutmeg, mustard, salad ...11 Endive & Apple Salad ...Danish Bleu, baby lettuce, green goddess dressing, walnuts ...14 Mustard Soup with Seared Diver Scallop ...pickled mustard seed, tarragon oil, crouton ...13 Holland Sliders "Broodjes Haring" ...mini herring sandwiches, cucumber, pickled onion, on potato rolls ...10 Roasted Brussels Sprouts ...creme fraiche, caraway, golden raisin gastrique ...13 Spiced Lamb Gratin ...barley, gouda, sunny egg, burnt thyme ...17 Sambal Mussels ... braised pork, chunky vegetables, house potatoe ...16 app / 23 main Grilled Gravlax ...pickled beets, horseradish beets, celery leaf sour cream, pickled rind ...17 Four Grilled Head-on Prawns ...North Sea style citrus butter, leeks, chives, dill ...17 Smorrebrod ...house smoked fish & open faced sandwich board (changes daily) ...26 Main Courses Baked Acorn Squash ...coconut milk french lentils, cranberry, goat cheese, parsley vinaigrette, toasted seeds ...22 Keshi Yena (Netherland Antilles Stuffed Cheese Casserole) ...ground chicken, Gouda, golden raisins, olives, pickled peppers, grilled pineapple ...26 Brisket Hashee ...braised red cabbage, potatoes, chunky vegetables, clove, sour cream ...26 "Gehaktballen" Dutch Sirloin Meatballs ..."hutspot" ( carrot mash), spinach, lingonberry onion jam ...26 Beer-Braised Pork Loin ...dutch brown beans, collard greens, apple mostarda ...27
    [Show full text]
  • 12 Great Ways to Use Salmon
    12 Great Ways to Use… Salmon Research shows that seafood is an important part of a balanced diet. Plan to eat fish or shellfish at least twice a week for maximum benefits. Salmon is a delicious and versatile choice often enjoyed as part of a Mediterranean Diet. This nutrient dense fish is low in calories and offers a healthy dose of omega-3 fatty acids that contributes to brain and heart health. Instead of your usual burger, make a salmon burger by Add a taste of fruit. Make a glaze by cooking a tablespoon 1. mixing chopped (uncooked) salmon, chopped onion, 8. or two of seedless jam and a spoonful of wine over low an egg, and herbs of choice. Make into patties and grill; heat in a small saucepan until melted. Set aside. Cook serve on a whole grain bun. the salmon filets or steaks on the grill skin side down and cook until almost done, without turning. Brush on the Salmon spread is a great way to use leftover cooked glaze and cook for 1 more minute. 2. salmon. Combine leftover salmon with mayonnaise, cream cheese or Greek yogurt and your favorite herbs. Smoked salmon is a brunch specialty that’s delicious Serve with crackers. 9. any day of the week. Place smoked salmon on a split bagel or whole wheat toast. Add herbed cream cheese, Bring some excitement to a regular green salad or a cucumbers, red onion and capers. Enjoy open-faced or as a sandwich. 3. Caesar salad by adding grilled salmon. After dressing with olive oil, squeeze a lemon on the salad-salmon combination.
    [Show full text]
  • POS-Frozen-Salmon-Burgers.Pdf
    FINALLY, A SALMON BURGER THAT TASTES LIKE SALMON! Perfect on an open face bun or a buffet item. Seasoned not to overpower the rich Atlantic Salmon flavor when cooked. Stays moist after cooking, does not dry out. AVAILABLE: Packed: 80/2 oz. portions 54/3 oz. portions 32/5 oz portions 27/6 oz. portions FRESH FACTS: • Rich sweet salmon flavor • Moist and tender when grilled or the taste of fresh baked • Excellent to serve as a sandwich or as a luncheon entrée USF # Description Pack 3836632 Salmon Burgers 80/2 oz. 4610093 Salmon Burgers 54/3 oz. 9839507 Salmon Burgers 32/5 oz. 2851103 Salmon Burgers 27/6 oz. the taste of fresh serving suggestions GRILLED SALMON BURGER OVER SPINACH SALAD WITH CREAMY DILL DRESSING ESTIMATED COST TO PRODUCE $______________________________PER PORTION 4 pc. / 3 oz . Salmon Burgers 3 tbsp. olive oil 2 / 12 oz. bags of fresh baby spinach leaves, 3/4 cup heavy cream cleaned and stems removed 1 large egg yolk 1 cup sliced white baby button mushrooms 1/2 cup white wine 1 cup sliced baby portabella mushrooms 2-3 tbsp. fresh lemon juice 4-5 slices of smoked bacon, 2 large sprigs of fresh dill, SALMON BURGER crisp and chopped fine NUTRITIONAL INFORMATION chopped finely Serving Size: 3 oz. 2 whole eggs, hard boiled and Pinch of sugar chopped fine, optional Amount Per Serving Salt and pepper to taste Calories 200 Calories From Fat 120 1 cup red onion slices % Daily Value* 1 small shallot, finely chopped Total Fat 14g 22% Saturated Fat 4.5g 23% Trans Fat 0g 0% DIRECTIONS Cholesterol 45mg 15% Assemble 4 salads using equal parts of the cleaned spinach, sliced mushrooms, Protein 14g 26% chopped crisp bacon and sliced red onions.
    [Show full text]
  • PRODUCT LINE CARD Ü Wild-Caught Ü Sustainable Ü Premium Quality
    Wildcatch ü Alaskan, 100% US Owned & Operated PRODUCT LINE CARD ü Wild-Caught ü www.CopperRiverSeafoods.com/Wildcatch Sustainable ü Premium Quality Portions & Fillets Sockeye Salmon Packed with protein and omega-3 fatty acids, sockeye salmon is the modern day super food. Sockeye’s full flavor is found in every delicate bite. This beautiful deep-red fillet was caught in the wild, ensuring all-natural, premium quality for a sustainable future. Condition: Frozen Package Types: Rollstock, 12oz Box Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Pink Salmon What pink salmon lack in size, they make up for in flavor and nutrition. Packed full of protein and omega-3 fatty acids, the gorgeous fillet of pink salmon offers amazing amounts of nutrition and quality. Pinks are abundant in number and offer diverse solutions for preparing in the kitchen. Condition: Frozen Package Types: Rollstock Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Smoked Portions & Fillets Smoked Sockeye Salmon Wildcatch smoked sockeye salmon comes in two rich flavors: Natural and Pepper. Smoked salmon is a complex delicacy saturated with flavor and nutrition. Quality is key to Wildcatch’s vision and that is why all our fish are wild caught in a sustainable environment for a positive future. Condition: Refrigerated Package Types: 4oz Pouch Qualities: Skin-On, Boneless, Wild-Caught, Sustainable, All-Natural, Preservative-Free Smoked King Salmon King salmon, also known as Chinook salmon, are not only large in size, but large in flavor and nutritional value. Wildcatch’s Smoked King Salmon come in two engaging flavors: Natural and Pepper.
    [Show full text]
  • Executive Chef David Epps Apps & Tapas Shrimp Cocktail – $12 Served with House Cocktail Sauce
    Welcome Executive Chef David Epps Apps & Tapas Shrimp Cocktail – $12 Served with house cocktail sauce. Pulled Chicken Spring Rolls – $6 Slow roasted and pulled chicken with wilted savoy cabbage, apple cider vinegar, tarragon and cream. Rolled in spring roll wrap and deep fried. Accompanied with a sweet chili aioli dipping sauce. Fried Calamari and Peppers – $7 Fresh calamari fried in semolina with sliced banana and jalapeño peppers. Accompanied with a red sauce and aioli. Jerk Pork Sliders – $6 Ground pork patty served atop a brioche bun and topped with a homemade pineapple slaw. Chick Pea Fries – $8 Jenga style tower of chick pea fries with fried lemon slices and whole parsley leaves with parsley creme fraiche dipping sauce. Lump Crab Corn Fritters – $10 Lump crab meat mixed with roasted grilled corn, onion, green and red bell peppers, flour and cream. Antipasto with Lavosh – $14 Marinated vegetables, olives, cheeses, charcuterie served on a large lavosh cracker. Cured Salmon Rose – $8 Thinly sliced lox worked into a rose and served with toast, cream cheese, and fried capers. Breakfast $10 each Traditional Breakfast Two eggs any style, two slices of bacon or local sausage, grits or hash browns, toast or biscuit and fruit. Corned Beef Hash & Eggs Generous portion of house made corned beef hash, two eggs any way, toast or biscuit and fruit. Southern Eggs Benedict Two poached eggs (over easy unless specified) thickly sliced country ham, hoe cake, topped with red eye gravy hollandaise. Carnivore Country ham, sausage, bacon, two eggs anyway, toast or biscuit. Biscuits and Sausage Gravy Two house biscuits topped with local sausage and buttermilk gravy.
    [Show full text]
  • Alaskan Seafood Charcuterie
    Alaskan Seafood Charcuterie Preparation Time: 0 minutes Cook Time: 0 minutes Servings: makes 1 side of salmon Ingredients: Brown Sugar and Bourbon Salmon Gravlax, Stone Fruit–Pecan Mustard, Tea-Smoked Sea Scallops, Smoked Black Cod, Pickled Cauliflower Brown Sugar and Bourbon Salmon Gravlax Makes 1 side of salmon Sockeye Salmon Cure 2 days 1/2 cup kosher salt 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Sockeye Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems Coho Salmon Cure 2 days 1/2 cup kosher salt 1 / 4 1/4 cup sugar 1/2 cup brown sugar 2 tablespoons black peppercorns, crushed 1 (2 1/2 to 3 pound) Alaska Coho Salmon fillet, skin-on, pin bones removed 3 tablespoons bourbon 1/2 bunch fresh thyme, coarsely chopped, including stems King Salmon Cure 3 days 1 cup kosher salt 1/2 cup sugar 1 cup brown sugar 1/4 cup black peppercorns, crushed 1 (5 1/2 to 6 lb) Alaska King Salmon fillet, skin-on, pin bones removed 1/3 cup bourbon 1 bunch fresh thyme, coarsely chopped, including stems Description: Recipe courtesy of Chef Ben Pollinger Mix salt, brown sugar, granulated sugar, and peppercorns in a small bowl per each side of salmon. Line a hotel pan with plastic wrap. Place salmon, flesh side up on plastic wrap and sprinkle with bourbon. Scatter thyme over the fish, then pack top with salt-sugar mixture.
    [Show full text]
  • Explore New Tastes & Cuisines with Salmon
    Explore New Tastes & Cuisines with Salmon The Difference Between Gravlax, Lox, and Smoked Salmon (and How to Make All Three) https://www.foodandwine.com/cooking-techniques/differences-between-gravlax- lox-and-smoked-salmon-and-how-make-all-three SUSHI recipes Salmon Nigiri Sushi https://www.japancentre.com/en/recipes/217-nigiri-sushi Baked Salmon Sushi https://www.marthastewart.com/1516827/baked-salmon-sushi Salmon and Cucumber Sushi Rolls https://www.bbcgoodfood.com/recipes/salmon-cucumber-sushi-rolls Polynesian LOMI LOMI recipes What is Hawaiian Lomi Lomi Salmon? https://culinarylore.com/dishes:what-is-hawaiian-lomi-lomi-salmon/ Hawaiian Lomi Lomi https://www.polynesia.com/blog/eat-polynesia-lomi-lomi-salmon Lomi Lomi Salmon https://www.foodnetwork.com/recipes/food-network-kitchen/lomi-lomi-salmon- recipe-1972678 Norwegian GRAVLAX recipes How to make Gravlax https://seafoodfromnorway.us/learn-more/techniques/gravlax/ Norwegian Gravlax (How to Cure Salmon) https://therosetable.com/2019/01/01/norwegian-gravlax-how-to-cure-salmon/ Gravlax: The Arctic Origins of a Legendary Dish https://houseofhegelund.com/blog/2018/01/09/gravlax-the-arctic-origins-of-a-legendary-dish/ European (Ashkenazi) Jewish LOX How to Make Your Own Lox https://www.myjewishlearning.com/recipe/how-to-make-your-own-lox/ Latkes with Lox https://www.tasteofhome.com/recipes/latkes-with-lox/ What is Lox” https://www.tasteofhome.com/recipes/latkes-with-lox/ Native American SALMON recipes Salmon recipes- American Indian Health and Diet Project http://www.aihd.ku.edu/recipes/salmon.html Native Foodways: Roast Salmon on Sticks https://festival.si.edu/blog/2016/native-foodways-roast-salmon-on-sticks Native Style Salmon Bake – Native American Recipes http://nativefood.blogspot.com/2005/10/native-style-salmon-bake.html .
    [Show full text]