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Off-Season Menu - South Division Street Welcome to the Off-Season in Ocean City, Maryland
Off-Season Menu - South Division Street Welcome to the Off-Season in Ocean City, Maryland When Everything Slows Down ... Because it’s the off-season some menu items may not be available, to ensure we provide you with the best Dough Roller experience, please relax while your food is cooked to order. You will be visited by a few different Dough Crew members. Please don’t hesitate to ask any of us for help. Thank you for patience and understanding Visit one of our other locations in Ocean City, MD! ORDER ONLINE ORDER ONLINE 12849 Ocean Gateway 213 Atlantic Ave 4103 Coastal Hwy 6909 Coastal Hwy West Ocean City 3rd St & Boardwalk 41st St & Coastal Hwy 70th St & Coastal Hwy 410.213.7655 410.289.2599 410.524.9254 410.524.7981 Featuring Dough Boy’s Bar Beside OC Convention Center North of Rt. 90 Bridge www.TheDoughRoller.com - Tag us to be featured #DoughRoller / @doughroller SUBS Served on a toasted roll. Add French Fries +2.99 Add Sweet Potato Fries or Onion Rings +3.99 Cheese Steak Chicken Cheese Steak Cold Cut Thinly sliced tender steak topped with Thinly sliced chicken breast topped Imported ham, cooked salami, melted American cheese, lettuce, with melted American cheese, Genoa salami, Capicola ham and tomato and onions 12.99 lettuce and tomato 12.99 provolone cheese, topped with Italian oil, lettuce, tomato, oregano and onions. Italian Cheese Steak Italian Chicken Cheese Steak Available hot or cold 12.99 Thinly sliced tender steak topped with Thinly sliced chicken breast with sweet sautéed sweet peppers, onions, peppers and onions, topped -
Fresh, Fast & Friendly!
Fresh, Fast & Friendly! Meeting Room • Take Out • Catering TheEateryRestaurant.com follow us GARDEN FRESH SALADS SALAD BAR Delight in every bite of garden freshness, most scratch prepared and packed with over 50 items! Unlimited, dine-in all you can eat for an individual. 8.99 Meal add on, dine-in single trip for APPETIZERS an individual with their own meal purchase. 3.99 SAMPLER PLATTER Our ample sampler is filled with sharable delights: Spinach Artichoke Dip with fresh corn chips, homemade Onion Rings, crispy Chicken Tenderloins and fried Mac-N-Cheese served with two choices of dipping sauce. 13.99 LOADED CHICKEN SALAD MUCHO GRANDE QUESADILLA Battered and fried chicken tenderloin, Stuffed full of melted cheddar and Monterey Jack cheese, green bacon, red onion, tomatoes, carrots, peppers, pico de gallo, bacon and your choice of Pulled Pork, shredded cheddar and toasted Grilled Chicken, or Southwest Veggie Burger. Served with almonds over fresh romaine. Served guacamole, sour cream and Eatery salsa. 9.49 with our homemade honey mustard dressing and garlic bread. 8.99 NACHO ESPECIAL Yellow corn tortillas layered with homemade beef chili or flavorful FIESTA HAYSTACK black bean mix, cheddar, tomatoes, lettuce, sour cream, guacamole, Fresh corn chips are layered with your jalapenos and Eatery Salsa. 8.49 Personal Sized Portion 6.99 choice of flavorful black beans, beef Add pulled pork or grilled chicken for 1.49 more chili or chicken and topped with romaine, cheddar, sour cream, FRIED MAC-N-CHEESE guacamole and pico de gallo. 7.99 Made from scratch Mac & Cheese, breaded and fried, served with tangy kicked-up ketchup. -
Custom Crafted Burgers Custom Salads
Custom Crafted Burgers All burgers INCLUDE Lettuce and Tomato 10.50 1. Bun 2. From the farm From the Garden ☐ Gluten free bun +1.00 ☐ Black bean burger V GF ☐ 6 OZ. Angus BEEF burger Black bean burger made with brown rice, Spanish ☐ lettuce wrap ☐ 6 OZ. Turkey smash burger onion, yellow corn, red pepper, green pepper, and Martin’s potato roll ☐ ☐ 8 OZ. Premium Local Burger +4.50 seasoning to make the best southwest style burger ☐ Pretzel Bun Antibiotic free Mid-Atlantic beef ground and ☐ Garden Burger ☐ Whole-Wheat processed in Washington, NJ Veggie patty made from a blend of mushrooms, Sandwich thins onions, brown rice, rolled oats, mozzarella and cheddar cheeses, parsley and a hint of garlic ☐ Impossible burger V 4. TOP IT OFF Love meat? Eat meat. Impossible™ meat delivers 3. Cheese all the flavor, aroma and beefiness of meat from ☐ Bacon +1.50 cows. But here’s the kicker: It’s just plants doing the ☐ American +.50 ☐ Brew City King Ring +1.25 Impossible ☐ Cheddar +1.00 ☐ Caramelized onions +.25 ☐ Organic Malibu burger V ☐ Pepperjack +.50 Veggie burger made from a blend of organic ☐ Hummus +1.00 whole grains like brown rice and rolled oats and ☐ Provolone +.75 ☐ IPA Battered onion ring +1.75 organic vegetables like corn, carrots, onions, and ☐ Vegan Cheese V +1.25 ☐ Pickle Chips +.50 green peppers seasoned with organic spices Coconut and soy based ☐ Sliced Red Onion +.25 ☐ HARVEST VEGgie BURGER V GF An all-natural veggie patty made with broccoli, cauliflower, carrots, pearl onions, roasted corn and seasonings 5. SAUCE IT UP HOUSE MADE AIOLI WITH OVEN ROASTED TOMATO ☐ Garlic aioli AND SPICY CHILI PASTE Made with cage-free eggs ☐ Horseradish sauce ☐ Mayonnaise ☐ omg sauce ☐ Sriracha Mayo ☐ Yellow Mustard Custom Salads 1. -
Reproducibility and Validity of Semi-Quantitative Food Frequency Questionnaire Measuring Dietary Trans-Fatty Acids Intake Among Korean Adults
Nutrition Research and Practice. 2014 Published online 2014 November 5 ⓒ2014 The Korean Nutrition Society and the Korean Society of Community Nutrition http://e-nrp.org Reproducibility and validity of semi-quantitative food frequency questionnaire measuring dietary trans-fatty acids intake among Korean adults Hee-Kyung Joh1,2,3§, Seung-Won Oh4 and Eun Lee5 1Department of Medicine, Seoul National University College of Medicine, Seoul, 110-799, Korea 2Department of Family Medicine, Konkuk University Medical Center, Seoul, 143-729, Korea 3Department of Family Medicine, Seoul National University Health Service Center, 1 Gwanak-ro, Gwanak-gu, Seoul, 151-742, Korea 4Department of Family Medicine, Healthcare System Gangnam Center, Seoul National University Hospital, Seoul, 135-984, Korea 5Department of Nutrition, Konkuk University Medical Center Healthcare Center, Seoul, 143-729, Korea BACKGROUND/OBJECTIVES: Compelling evidence indicates that consumption of trans-fatty acids (TFA) is associated with a wide range of diseases. However, few validated tools for TFA intake assessment are available in Korea. We aimed to validate a food frequency questionnaire (FFQ) estimating usual intake of TFA in Korean adults. MATERIALS/METHODS: Eighty-two healthy adults completed an FFQ with a 3-day diet record (3DDR), and 58 completed a second FFQ at a 1-month interval. To assess the reproducibility of the FFQ, we compared estimated TFA intakes from each FFQ. To assess the validity, we compared estimates from the FFQ with those from the 3DDR. RESULTS: The FFQ was reproducible (Spearman r = 0.71) and provided modest correlations with the 3DDR (Spearman r = 0.38). After adjustment for total energy intake, the correlations increased (r = 0.45). -
To View a PDF of Our Menu
STARTERS MINI MEE’S MOZZARELLA STICKS MARY-MAC & CHEESE BALLS SPRING ROLLS Smaller and cuter versions of the Battered and golden fried to perfection, House-made breaded mac & cheese balls, Vegetable spring roll filled with fresh grown up Mary! Two of Mary’s little then served with Mary-nara sauce 7.95 fried to golden brown and served with a vegetables rolled inside a crispy spring burgers topped with pickles and side of our Mary-nara sauce 8.95 wrappers with side of mandarin Mary’s special sauce 5.95 BAVARIAN PRETZEL STICKS ginger sauce 7.95 Buttered & salted fluffy pretzel sticks, Just say CHEESE 6.95 MARY’S HOT LEGS served with sides of cheese sauce, CHIPS & QUESO Big meaty chicken wings & legs, FRIED PICKLES honey mustard, and cinnamon Spicy house-made queso dip tossed in your choice of sauce and Breaded and fried pickle spears, with a sugar butter 9.95 served with a bowl of rainbow served with bleu cheese dressing. side of chipotle ranch dressing 7.95 colored chips 7.95 Choose from mojo, Korean BBQ, FRIED GREEN BEANS Make it Chips and Guacamole +1 garlic parmesan, mango habanero, Crispy battered and fried green beans LOVE ME TENDERS or kick’n bourbon with a side of cusabi ranch dressing 7.95 Breaded & fried chicken breast strips (6) 6.00 | (9) 9.00 | (12) 12.00 served with honey mustard dressing. Order them CRUNCHY or SPICY. 9.95 Fresh, All Natural Never-Frozen GOURMET BURGERS All burgers are fresh, never frozen, and made to order! Most are served with lettuce and pickles on a fresh toasted sesame bun. -
Soup & Salads Handhelds Appetizers Mains
Mains TENDERLOIN PASTA beef tenderloin tips, spaghetti, sauteed mushrooms, spinach, bourbon peppercorn cream, blue cheese crumbles 24 SOUP & SALADS MEATLOAF SANDWICH toasted sourdough, housemade beef gravy, CHICKEN CAESAR SALAD romaine, house caesar dressing, croutons, buttered peas, country fried onion 17 fresh grated pecorino romano cheese, cracked black pepper, grilled chicken breast 12 CHICKEN & BISCUITS stewed chicken, peas, carrots, homemade gravy, STEAK SALAD (GF) served over two buttermilk biscuits 14 spring mix, romaine, tomatoes, shaved red onion, steak, cheddar cheese, french fries 16 FISH N’ CHIPS beer battered, served with French fries + coleslaw 15 WEDGE (GF) 1/4 head of iceburg lettuce, peppered bacon, BLACKENED CHICKEN ALFREDO cherry tomatoes, bleu cheese dressing, chives 11 6 oz chicken breast, house blend blackening spice, black pepper alfredo, fettucine, parmesan 18 ROASTED BEET SALAD (GF) PORK CHEEK TACOS Arcadian greens, smoked blue cheese, red onion, braised pork cheeks, lettuce, pico de gallo, toasted almonds, shaved carrots, dried cranberries, cotija cheese, cilantro sour cream 16 balsamic vinaigrette 12 SOUP OF THE MOMENT 5 PAN SEARED SALMON sauteed broccolini, roasted red potatoes, dill cream 25 Appetizers NY STRIP STEAK (GF) FRIED CALAMARI 12 oz grilled strip steak, herbed garlic butter, jalapeños, sesame seeds, greens, scallions, mashed potatoes, house vegetables 28 teriyaki glaze, sriracha mayo 15 Handhelds CANDIED BOURBON BACON (GF) braised pork belly, sliced + candied, REUBEN barrel aged bourbon -
Tarte Flambée (Flammekueche)
Tarte Flambée (Flammekueche) This traditional flatbread from Alsace is very similar to pizza. My Alsatian friend Isabelle, who serves it whenever friends gather at her house for drinks, doesn’t use a written recipe - but this one was inspired by watching her make it. It’s best to get everything prepared ahead of time, in fact the dough’s easier to roll if you let it double in size, divide into balls, pop them into freezer bags and refrigerate overnight. Then you can roll and assemble an hour or so ahead of time and just bake them as guests arrive. This recipe makes a lot, enough for 8 people if you want to serve it as a meal with salad. You could halve it, but you’ll be surprised how quickly it disappears. Extra toppings (like mushrooms, chives, gruyere or munster cheese) are sometimes added … but I like the classic version best. This is the perfect excuse to open a delicious Alsatian riesling such as the Peter Weber Grand Cru from Altenberg de Bergheim, imported by Winebubble. Makes 4 tarts METHOD INGREDIENTS 1. Make Dough: stir yeast into water and set aside for 10-20 • 500ml crème frâiche minutes, until it starts to foam. Add to combined flour and salt 1 egg yolk • and mix to form a soft dough. Tip onto a lightly floured bench • Freshly grated nutmeg, to taste and knead for about 5 minutes until smooth and not too sticky. • Salt flakes and freshly ground black Place in a lightly oiled bowl, cover and set aside in a warm pepper, to taste place for an hour or 2, until doubled in size. -
Learn + Discover Maidenhair Tree Classes for Adults, Ginkgo Biloba Youth + Family
ION B T EG A I R N T S S I G E English Thyme R 1 Thymus vulgaris AUG Learn + Discover Maidenhair Tree classes for adults, Ginkgo biloba youth + family Carpenter Ant Camponotus species Fall–Winter 2018/2019 September—February mobot.org/classes TABLE OF CONTENTS TABLE Offered for a diversity of learners, from young explorers to budding enthusiasts to skilled gardeners, our courses have been expertly designed to educate, inspire, and enrich. Most importantly, they are intended to strengthen the connections each of us has with the natural world and all its wonders. Come grow with us! And you thought you were just signing up for a fun class. SITE CODES Whether you visit one of our three MBG: Missouri Botanical Garden St. Louis area locations with family SNR: Shaw Nature Reserve and friends, enjoy membership in our BH: Sophia M. Sachs Butterfly House organization, take one of our classes, off-site: check class listing or experience a special event, you’re helping save at-risk species and protect habitats close to home and around the world. © 2018 Missouri Botanical Garden. Printed on 100% post-consumer recycled paper. On behalf of the Missouri Botanical Please recycle. Garden and our one shared planet… Designer: Emily Rogers thank you. English thyme illustration: Morgan Hutcherson Photography: Matilda Adams, Flannery Allison, Hayden Andrews, Justin Barr, Kent Burgess, “To discover and share knowledge Karen Fletcher, Lisa DeLorenzo Hager, Ning He, Kevin Kersting, Bailie Kleekamp, Kathy Melton, about plants and their environment Phoebe Mussman, Kat Niehaus, Mary Lou Olson, in order to preserve and enrich life.” Bethany Ottens, Robin Powell, Emily Rogers, Sundos Schneider, Dug Threewitt, and courtesy of —mission of the Missouri Botanical Garden Butterfly House Staff. -
VG321 the Continuous Cooking of Onions for Food Processing and Food Service Application
VG321 The continuous cooking of onions for food processing and food service application Penny Hlavaty Food Design Pty Ltd VG321 This report is published by the Horticultural Research and Development Corporation to pass on information concerning horticultural research and development undertaken for the onion industry. The research contained in this report was funded by the Horticultural Research and Development Corporation with the financial support of the Masterfoods Australia Limited. All expressions of opinion are not to be regarded as expressing the opinion of the Horticultural Research and Development Corporation or any authority of the Australian Government. The Corporation and the Australian Government accept no responsibility for any of the opinions or the accuracy of the information contained in this Report and readers should rely upon their own inquiries in making decisions concerning their own interests. Cover Price $20.00 HRDC ISBN 1 86423 499 7 Published and Distributed by: Horticultural Research and Development Corporation Level 6 7 Merriwa Street Gordon NSW 2072 Telephone: (02) 9418 2200 Fax: (02) 9418 1352 © Copyright 1997 FINAL REPORT THE CONTINUOUS COOKING OF ONIONS FOR FOOD PROCESSING AND FOOD SERVICE APPLICATION PROJECT NO.VG321 HORTICULTURAL RESEARCH AND DEVELOPMENT CORPORATION MASTER FOODS OF AUSTRALIA PENNY HLAVATY Project Chief Investigator KAREN MURDEN Food Technology Gradeuate Assistant FOOD INDUSTRY DEVELOPMENT CENTRE Project Manager Table of Contents Executive Summary 1 1. Introduction 3 1.1 Literature Survey on Onions and Capsicum 4 2. Methodology 5 3. Onion Project Market Research Report 6 3.1 Methodology 3.2 Food Manufacture 3.3 Results for Manufacturers 8 3.4 The Food Service Industry 3.5 Response in the Food Service Sectors 9 3.6 Conclusion 11 4. -
Beyond Pancake-Menu-12Pp
BeyondA tasty voyage to PancakesEurope and America Pancakes, Pannenkoek, Galettes, Flammekueche, Pastas, Burgers and Lot more... 6 Raffles Boulevard, Marina Square Mall #03-131A, Singapore 039594 Tel: +65 6909 0799 | Email: [email protected] | Website: www.beyondpancakes.com 100 NACHOS $8.90 Crispy unique in house preparedHors-d crepe nachos with veg toppings oeuvre of slice onions, olives, jalapeno and mozzarella cheese served with cheese sauce, spring onion dip, cheesy sundried tomato dip, tangy tomato salsa and fresh herbs. 101 NACHOS SET $10.90 Tomato bedded crispy unique crepe nachos with mozzarella cheese, avocado, sunny side egg, veg toppings of slice onions, olives, jalapenos. Served with cheese sauce, spring onion dip, cheesy sundried tomato dip, tangy tomato salsa and fresh herbs. 102 DOUBLE CHEESY FRIES $7.90 Straight cut potato fries baked twice with mozzarella and cheddar cheese served with chilli flakes, fresh herbs, spring onion dip, cheese dip and cheesy sundried tomato dip. 103 TRUFFLE FRIES $9.90 Truffle flavored straight cut potato fries with turkey bacon bits, fresh herbs, cheese dip, spring onion dip and cheesy sundried tomato dip. Le potage 104 HUNGARIAN CHICKEN GOULASH SOUP $7.50 105 MUSHROOM SOUP $5.90 106 CHEF'S SALAD $9.90 Masculine salad with honey mustard dressingLes topped salads with, onion, capsicum, cherry tomato, olives, corn, cucumber, parmesan cheese. Add grilled chicken strips $2.90 Add smoked salmon $3.90 Add garlic prawns $3.90 Add avocado $1.90 Add sunny egg $1.50 Add boiled egg $1.50 107 NACHO SALAD $11.90 Masculine salad with nachos, chicken bolognese sauce, cherry tomatoes, olives, corn, cucumber, jalapenos, parmesan cheese. -
Traditional Starters Appetisers Gourmet KEY: KEY
KEY: Traditional Starters 1. Plain Papadom or Spicy Papadom £0.80 8 . Chicken Pakora £4.95 Breast of chicken pieces coated in batter, deep fried. 2. Chutney Tray (Per head) £0.80 Consists of mango chutney, tomato chutney, 9. Chicken Chat Puree £4.95 Fairly onion salad and mint sauce. Diced chicken breast cooked in a lightly spiced and Hot tangy sauce, served on a puree. 3. Chicken Tikka or Lamb Tikka £4.95/£5.45 Marinated & barbecued pieces of chicken or lamb. 10. Samosa – Vegetable or Lamb £4.20/£4.45 4. Tandoori Chicken ¼ £5.45 11. Onion Bhaji V £4.20 On the bone chicken marinated and roasted in a Deep fried onion fritter. clay oven. 12. Vegetable Pakora V £4.20 5. Tandoori Lamb Chops £8.95 Balls of deep fried vegetables. Very Hot Marinated in spices and barbecued in the clay oven. 13. Prawn Puree £6.45 6. Mixed Kebab £5.95 Spiced prawns served on a plain puree. Chicken tikka, lamb tikka and sheek kebab, all barbecued in a clay oven. 14. King Prawn Puree £7.95 Tiger king prawns cooked light spices and 7. Sheek Kebab £4.95 served on a puree. Minced lamb with fresh onions, herbs and spices. v Skewered and barbecued in a clay oven. Vegetarian Appetisers Gourmet 15. Scallops £9.95 h Canadian Scallops seasoned with sea salt and pan seared in sweet chilli lime sauce, served with salad. 16. Chicken Nimboo £6.45 Healthy Breast of chicken strips cooked in unusual blend of mouth watering spices, slightly sweet tasting. -
Our Traditional Beers
microbrewery • restaurant • bar MONTRÉAL • QUÉBEC TORONTO • OTTAWA 3BREWERS.CA Follow us! FALL 2019 • WINTER 2020 NUM. 028 By choosing Ocean Wise Recommended products today, 3 Brewers is making an eco-responsible choice that will PRESSED contribute to the health of our oceans tomorrow. FOR TIME? We have designed a special menu for people who have to eat lunch in a hurry. By choosing chicken and beef from Canada, Available weekdays from 11 a.m to 3 p.m. 3 Brewers is supporting the local economy while offering you higher quality product. BREWING GOOD TIMES! We believe that the best way to enjoy our craft beer is to pair them with delicious traditional dishes enjoyed in the company of great people! Lilloise Flammekueche ½ Metre Flammekueche OUR TRADITIONAL BEERS BREWER’S ADVICE Looking for the perfect 2011 201420 | 112015 2014 | 2015 brew to accompany your meal? 2011 20201711 2017 2012 Suggested pairings are identified with taste tags 2016 | 2018 2016 | 2018 2014 2015 throughout the menu. WHITE BLONDE AMBER IPA BROWN IBU ALC .% IBU ALC .% IBU ALC .% IBU ALC % IBU ALC .% Delicate aromas of citrus Malty and dry, A blend of special Bold citrus flavours Full-bodied and and flavours of wheat. the blonde exhibits malts bestows the amber and a resinous bitterness malty, this beer presents Proteins and yeast remain an alluring fruitiness. with a balance of roasted from North American aromas of caramel, suspended in the beer The use of traditional and caramel flavours. hops melt perfectly chocolate and coffee. and manifest themselves hops contributes to All of this supported with malty notes, Its creamy foam in the beer’s cloudy a subtle, pleasant by a long and providing the IPA with its and silkiness blend into appearance.