DOCSLIB.ORG

Spreads of the Med Gf / V Jamón Serrano & Cameros

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spreads of the Med Gf / V Jamón Serrano & Cameros SPREADS OF THE MED GF / V 25 PEANUT & CHARRED CARROT HUMMUS, CHOCOLATE BAKLAVA 8 MUHAMMARA, ARTICHOKE, GIGANTE PATATAS BRAVAS GF / V 10 MEDITERRANEAN SEA BASS*GF 17 AL M O N DS, PIS TACH I O, BEANS, TURKISH EGGPLANT, CHORIZO, SALSA BRAVA, FREEKEH, BEETS, GRILLED RAMPS, HONEY CARDAMOM YOGURT HOUSE MADE PITA GARLIC AIOLI, SHERRY GASTRIQUE HARISSA WALNUTS, PICKLED ZUCCHINI, GREEN CHERMOULA JAMÓN SERRANO & CAMEROS 16 BASQUE CHEESECAKE 8 GOAT CHEESE CROQUETTAS 13.5 CHEESE GF MARCONA ALMONDS, MACERATED CRISPY JAMON, FRISÉE, MARCONAS, QUINCE JAM, MARCONA ALMONDS, MOROCCAN 17 GRAPES, CIDER REDUCTION MASTIC CHILI HONEY HONEYCOMB, PAN CON TOMATE LAMB SAUSAGE GF BURRATA DI PUGLIA GF 19 HUMMUS, FAVA BEANS, FETA, LEBANESE GARLIC DIP GF / V 13 DRAGEES GF / V 4 FAVA BEANS, PEA PUREE, KOHLRABI, TOMATO, PEA TENDRILS, LEMON, OLIVES, ALMONDS, POMEGRANATE, DARK CHOCOLATE, HAZELNUTS RHUBARB, CALABRIAN CHILI, MINT HOUSE!MADE PITA CITRUS VINAIGRETTE WEST COAST OYSTERS* GF 22/24 TURKISH TIRAMISU GF 8 SHRIMP & CALAMARI 18 IBERICO PORK LOIN* GF 19 EL 5 CHILI HOT SAUCE, DRIED LIME C AN D IED AL M O N DS, A LA PLANCHA* GF PINE NUTS, GRAPES, PAPRIKA MIGNONETTE, HORSERADISH AIOLI COFFEE, BRANDY, CURED PORK LOIN, SUGAR SNAP POTATOES, FENNEL SALAD, *ADD CHILLED ANNIKA JONES VODKA SHOT 10 MASCARPONE CREME ANGLAISE PEAS, PIL PIL SAUCE PEDRO XIMENEZ, SALSA VERDE MAT ZO BALL CHEF/OWNER: JUSTIN CUCCI COLIFLOR PAELLA GF / V 29/48 SOUP DUMPLINGS 11 CRISPY 12.5 CULINARY DIRECTOR: JEREMY KITTELSON TURMERIC CHICKEN, CAULIFLOWER CHICKEN SAUSAGE, MIREPOIX, CAULIFLOWER YUFKA EXECUTIVE CHEF: COREY FERGUSON "RICE", TETILLA CHEESE, SPRING BOUILLON, LEMON OLIVE OIL, DILL CHICKPEAS, PINE NUTS, TAHINI, VEGETABLES, POMEGRANATE, AVO C AD O FAT TO USH, HARISSA EGGPLANT FRIES GF / V 12 SPICED ALMONDS, ONION JAM CUMIN ROUILLE CRISPY GARLIC, HONEY GLAZE, SEAFOOD PAELLA* GF 39/68 DILL, MINT, LEMON YOGURT DURING THESE UNIQUE TIMES, IN THE SPIRIT SHRIMP, CALAMARI, MUSSELS, CHICKPEA PANCAKES GF 17 OF CREATING A BALANCED AND UNIFIED BUTTER POACHED LOBSTER 20 CLAMS, ROCKFISH, BOMBA RICE, YOGURT BRAISED LAMB SHANK, TEAM, WE ARE IMPLEMENTING A TIP POOL BOTTARGA, ASPARAGUS, SOFRITO, AIOLI, SAFFRON PICKLED ONION, PRESERVED LEMON, AMONGST OUR SERVICE TEAM MEMBERS SO KUMQUATS, RADISH, CHILIS, POMEGRANATE, GREEN ZHOUG YOU CAN SPREAD THE L$VE TO OUR STAFF. CARNE PAELLA GF 37/65 FREGOLA, GREEN SORREL PUREE BASQUE SALUMI, LOMO, A 5% SURCHARGE WILL BE ADDED LAMB MERGUEZ, CHORIZO, BOMBA TO YOUR CHECK FOR COVID SAFETY RICE, PEPPERS, AIOLI, SALSA VERDE PROTOCOLS & TRAINING. CARBON CULTURE 36/62 MUSHROOM PAELLA* GF / V GF = GLUTEN FREE UPON REQUEST HERBED STRACCIATELLA, POACHED EGG, SPRING VEGETABLES, *THESE ITEMS MAY BE SERVED RAW OR UNDER COOKED BASED ON YOUR SPECIFICATION, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. AIOLI, OLOROSO GASTRIQUE CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. START AT THE PERIMETER (WHERE THE CARAMELIZED SOCARRAT RICE IS) WORK YOUR WAY TO THE CENTER RULES OF ENGAGEMENT MASKS ARE REQUIRED FOR ENTRY AND MUST BE WORN AT ALL TIMES WHEN NOT AT YOUR TABLE * WHILE AT EL FIVE: PLEASE REMEMBER TO DISTANCE YOURSELF FROM OTHER GUESTS WHENEVER POSSIBLE * WE MAINTAIN 6’ DISTANCING BETWEEN TABLES. EMPTY SPACE IS INTENTIONAL, PLEASE REFRAIN FROM MOVING TABLES & CHAIRS * UPON ARRIVAL, WE ASK THAT YOU SCAN A QR CODE TO PROVIDE CONTACT TRACING FOR YOUR SAFETY & TO COMPLY WITH OUR 5!STAR CERTIFICATION COCKTAILS DE GIBRALTAR EL FIVE SPECIALITIES GIN & TONICS "W/ PAIRED FEVER!TREE TONIC# 16 APRICOT FROSÉ 12 SLOE DOWN SUZIE 13 JUNIPER JONES ROSÉ, HANGAR 1 VODKA, APRICOT PUREÉ BOURBON, SLOE BERRY LIQUEUR, SUZE, LEMON, LEMON & ROSEMARY CHERRY FEZ MEDINA 14 HENDRICKS RYE, CIO CIARO, APEROL, BITTERS, CEDAR SMOKE, QUEEN'S CROSSING 13 CUCUMBER & LIME LEMON OIL GIN, SPANISH BLANC VERMOUTH, AMARO NONINO, BANANE DU BRESIL, LEMON OIL, OLIVES MONKEY 47 PINEAPPLE MINT COLLINS 11 CRANBERRY & ORANGE VODKA, SEKANJABIN, PINEAPPLE, MINT, SODA ROSA JONES 12 VODKA, APEROL, SALTED PINK GRAPEFRUIT SODA BOODLES FEMME FATALE 13 GRAPEFRUIT & MINT GIN, MANZANILLA, LAVENDER ST. GERMAIN, L5 CARAJILLO 13 GRAPEFRUIT OIL CACAO!INFUSED LICOR 43, ESPRESSO, BARCELONA BLACK WALNUT BITTERS RED WINE, LEMON & GRAPES SANGRIA 11 RED WINE, BRANDY, POMEGRANATE, VANILLA, PASARELA 12 ORANGE, LEMON, MIXED FRUIT TEQUILA, TOASTED ROSEMARY, LEMON, CINNAMON, GINGER BEER BEER CIDER 4 NOSES 'BOUT DAMN TIME' IPA 8 STEM CIDER ROTATING 8 BROOMFIELD, CO ! 12 OZ CAN DENVER, CO ! 12 OZ CAN DRY DOCK SOUR APRICOT 7 AURORA, CO ! 12 OZ CAN FINKEL AND GARF HOPPED AMBER ALE 7 BOULDER, CO ! 12 OZ CAN RATIO 'CITYSCAPES' MEXICAN LAGER 7 DENVER, CO ! 12 OZ CAN WINE ROTATING ROSÉ 14/56 EL FIVE VINO DE CASA BLANCO 10/38 EL FIVE VINO DE CASA ROJO 10/38 RED AVINYO RESERVA BRUT CAVA 13/50 WHITE VERA VINHO VERDE 10/38 MACEDON 13/50 PENEDES, SPAIN VINHOVERDE, PORTUGAL PINOT NOIR, TIKVES VALLEY, MACEDONIA NAVERAN ROSÉ CAVA 13/50 HUGUES BEAULIEU 'CAVES DE POMEROL' 11/42 OSTATU CRIANZA 12/46 SPARKLING/ROSÉ PENEDES, SPAIN PICPOUL DE PINET, LANGUEDOC!ROUSSILLON, FRANCE TEMPRANILLO, RIOJA ALAVESA, SPAIN POQUITO MOSCATO (375ML) 15 ZARATE 14/54 ALVARO PALACIOS 'CAMINOS DEL PRIORAT' 16/62 VALENCIA, SPAIN ALBARINO, RIAS BAIXAS, SPAIN GARNACHA/SYRAH/CABERNET, PRIORAT, SPAIN ANDRE CLOUET GRANDE RESERVE CHAMPAGNE CIELLO BIANCO 13/50 BARACCHI 'O'LILLO' 14/56 PINOT NOIR, BOUZY, CHAMPAGNE, FRANCE 120 CATARRATTO, SICILY, ITALY SUPER TUSCAN BLEND, TUSCANY, ITALY YARDEN 'KATZRIN' 18/72 RECANATI 16/64 CHARDONNAY, GALILEE, ISRAEL CABERNET, GALILEE, ISRAEL.
Load more

Recommended publications
  • Appetizers Bowls
    M E D I T E R R A N E A N I N S P I R E D Order Online: At Finn Hall: oddballeats.com 712 Main St. 281-205-0911 Houston, TX 77002 APPETIZERS $9/$6 Hummus and Pita Chips small: $5 | large: $9 Lamb Chorizo Fries $10 house-made hummus topped with sumac and extra virgin merguez-spiced lamb sausage on crispy fries with creamy olive oil, served with sumac pita chips garlic sauce, feta cheese, green onion, cilantro $9/$6 Falafel Balls half dozen $8 | dozen $15 falafel balls with an assortment of house-made sauces for dipping SALADS - $10 BOWLS - $13 Add chicken or falafel ( ) for $4 Choose chicken or falafel ( ) for your bowl Seasonal Salad Rice Bowl greens, seasonal vegetables, toasted almond, yellow cumin rice, garlic sauce, green chili-herb herb vinaigrette sauce, pickled red onion, almond, parsley *see counter for current description $9/$6 Hummus Bowl Fattoush Salad hummus, fresh veggies, Oddball pickles, tahina or greens, cucumber, tomato, parsley, green onion, garlic sauce, sumac pita chips $9/$6 feta cheese, sumac pita chips, herb vinaigrette **remove chips to make gf Sampler Bowl SANDWICHES - $10 your choice of 3 sides served with tahina or garlic Add a side for $3 (see counter for current sides) sauce, Oddball pickles, sumac pita chips Falafel **remove chips to make gf falafel balls, tahina sauce, cucumber, tomato, Oddball pickles wrapped in pita and served with sumac pita chips SIDES DRINKS 1/$4 | 2/$7 | 3/$10 Fresh Mint Limeade $3.50 Chicken Shawarma **see counter for current sides spiced chicken, garlic sauce, parsley, Pat Greer's Kombucha $4.50 cucumber, tomato wrapped in pita and served with sumac pita chips WEEKEND BRUNCH *served Saturday and Sunday 9 a.m.
    [Show full text]
  • EPIC SMOKED MEAT SMOKEY SHARERS Salads SNACKS
    EPIC SMOKED MEAT BURGERS some of our meats are served in ¼ and ½ lb all our patties are handmade with premium servings. Some ½ pounds are bigger than beef brisket from simon howie butchers of others. it all depends on how nice you are perth to the chef… our burgers & dogs are all available LEXINGTON PULLED PORK £3.50/£7 gluten free BEEF BRISKET, TEXAS STYLE £4/£8 (except dishes including seitan) ST LOUIS RIBS £7 PATRIOT £8 brioche bun, beef brisket patty, smoked BURNT ENDS £4 bacon, cheddar, pickles, onion, baby gem & bbq sauce HALF CHICKEN £9 JACKPOT £9 WHOLE CHICKEN £16 brioche bun, beef brisket patty, chorizo, brewdog.com @brewdog black pudding, blue cheese, bbq sauce TOMAHAWK* (FOR 2) £40 * pre-order CHIPOTLE CHORIZO u u £9 brioche bun, beef brisket patty, chorizo, SMOKEY SHARERS padron peppers & chipotle mayo served with your choice of two sides BUFFALO CHICKEN u £8 TRINITY SAMPLER £17.50 brioche bun, southern fried chicken, hot ¼ pulled pork, ¼ brisket & ribs sauce & honey glaze, gorgonzola sauce & baby gem THIS LITTLE PIGGY ATE SMOKED BRISKET £12.50 CLUCK NORRIS £8.50 ¼ pulled pork & ¼ brisket brioche bun, southern fried chicken, avocado, red onion, cajun mayo & coriander Salads CLUCKY THIS TIME (v, vegan avail.) £8 ‘NDUJA CALABRESE £8 brioche bun, southern fried seitan, fresh leaf, nduja calabrese, avocado, red onion, cajun mayo & coriander roasted tomato & garlic, feta & balsamic HAIL SEITAN (vegan) £8 SUPERFOOD SALAD £8 vegan bun, bbq seitan steak, crispy kale, (v, vegan available) sun kissed tomato chutney, hummus quinoa, sweet potato, mixed grains, pumpkin seeds, feta & balsamic ADD FRIES TO ANY BURGER £1.50 ADD SWEET POTATO FRIES £2 SNACKS & BITES.
    [Show full text]
  • NEW Brooklyn Cured Sausages
    BROOKLYN CURED IS MEAT YOU CAN TRUST. We’ve cultivated relationships with farmers over the years to source the finest cuts of antibiotic-free and pasture-raised meats to make our line of premium charcuterie. The recipes for our salumi, deli meats, and sausages are inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world. REG. BRAND NO ANTIBIOTICS NO NITRATES PASTURE RAISED ON FAMILY FARMS WWW.BROOKLYNCURED.COM | FOR PRODUCT INQUIRIES, CONTACT [email protected], 917-282-2221 FULLY COOKED SAUSAGES 90-DAY SHELF LIFE 8-PACK CASES REG. BRAND CHICKEN AND DUCK SAUSAGES CHICKEN APPLE SAUSAGE (BC8300) Unit Size: 12 oz. (4 links) Tart apples, toasted fennel seed, white wine, and a hint of cinnamon make this sausage stand out. 0 95225 84928 2 CHICKEN CHORIZO (BC8301) Unit Size: 12 oz. (4 links) Seasoned with smoked paprika, cayenne, and red wine, it’s 0 95225 84927 5 perfect in scrambled eggs, tacos or rice dishes. CHICKEN GARLIC SAUSAGE (BC8303) Unit Size: 12 oz. (4 links) 0 95225 84926 8 This juicy but lean sausage is made with chicken thighs, roasted garlic, white wine, and a hint of rosemary. It tastes like the best whole roasted chicken you’ve ever had! DUCK FENNEL SAUSAGE (BC8312) 0 95225 84930 5 Unit Size: 12 oz. (4 links) This is a four-star sausage worthy of a special occasion, but PORK SAUSAGES it also fits in at a backyard cookout. It’s seasoned with toasted fennel seed, garlic and port wine.
    [Show full text]
  • Hot Dog Ambassador.Odt
    Gary Seiffer Bon Vivant, Connoisseur of fine chacuterie and raconteur of the Tube Steak Experiences. [email protected] 203-452-1849 Dear highly impartial judges who apparently cannot be bought, I wish to be appointed as a new Ambassador for the noble and delicious DAWG! Yes! The ultimate food “The Hot Dog” aka “The Frankfurter” aka “The wiener” aka “The Coney Island” and a personal favorite, “The Tube Steak” As your newest Ambassador, I promise to do all in my power to expand the respect and dignity so richly deserved by this tasty versatile and elegant food staple. Be it all beef, pork, poultry, veal or a blend thereof, this food so easily acquired and enjoyed in a world of diversity. Why you can even find Hot Dogs made from fish, seafood and if I dare say, all vegetable. Better I dare not. In a supermarket or deli, butcher shop or ready to eat on a street corner in NY, the hot dog is an available item. As one who has traveled the world seeking the finest Steak of Tube, sampling the best from Japan, Germany (The rumored Best of the Wurst.), northern and southern Europe, French Merguez, and across the Americas, I can honestly say I have tried most all the world has offered. I turned down none. (Except the tofu Dog. I turned that down.) A versatile item to prepare, boiled, grilled, roasted, baked or even cold. Yes, as a Corn Dog on a stick, or Tempura fried, wrapped in pastry or as they do in NJ Deep fried with nuttin’ as is, served on a bun, a hot dog is an emulsion of ecstasy.
    [Show full text]
  • C H a R C U T E R I E
    C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO WHIPPED SHEEP‘S CHEESE 8.50 Segovia Honey, Pimentón YOGURT & GRANOLA 8.50 Dry-cured Spanish ham Pepita Granola, Berries, Honey COPPA BURRATA 8.50 Italy Squash, Zucchini OLIVE OIL PANCAKES 6.50 Cured, aged pork shoulder Maple Syrup EGGPLANT CAPONATA 5.00 CHORIZO PICANTE United States Sweet Peppers, Basil SHRIMP & GRITS 10.50 Dry-cured pork sausage, smoky Roasted Pepper, Shallots MEDITERRANEAN HUMMUS 7.50 SORIA Pita Bread, Salsa Verde SLAB OF BACON 8.00 Spain Smoky style chorizo Honey, Oregano CHILLED GREAN BEANS 7.00 Honey-Basil Vinaigrette, Pickled Onions FUET JAMON SERRANO BENEDICT 7.50 Cataluña Pan Con Tomate, Pimentón Hollandaise Mild, dry-cured pork sausage SPINACH AND CHICKPEAS 8.00 Garlic, Lemon, Cumin 6-MONTH MANCHEGO La Mancha GRILLED ASPARAGUS 8.50 Firm, cured sheep’s milk, sharp & Spiced Harissa Piquillo S A L A D S piquant IBORES FRIED SNAP PEAS 7.00 ENSALADA MIXTA 8.00 Extremadura Aleppo, Lemon Olives, Onions, Tomatoes, Little Gem Raw goat’s milk, Pimentón rubbed, fruity and nutty POTATO TORTILLA 6.00 ARUGULA SALAD 7.00 FRESH MAHÓN Chive Sour Cream Apples, Valdeón, Walnuts Minorca Raw cow’s milk aged 4 months, BLISTERED SHISHITOS 8.00 CUCUMBER SALAD 7.00 salty & nutty Lime, Sea Salt Herbed Yogurt, Watermelon Radish, Red Onions SAN SIMON CHAMPIÑONES A LA PLANCHA 8.50 Galicia Smoked cow’s milk cheese, creamy Garlic, Scallions & buttery PATATAS BRAVAS 7.50 L A R G E P L A T E S DRUNKEN
    [Show full text]
  • C H a R C U T E R I E & C H E E
    C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S B R U N C H (Available Saturday & Sunday 11:30am – 3pm) JAMÓN SERRANO Segovia WHIPPED SHEEP‘S CHEESE 8.50 SHRIMP & GRITS 10.50 Dry-cured Spanish ham Honey, Pimentón Piquillo Pepper, Shallots COPPA SPINACH AND CHICKPEAS 8.00 OLIVE OIL PANCAKES 6.50 Italy Garlic, Lemon, Cumin Maple Syrup Cured, aged pork shoulder CHORIZO PICANTE GRILLED ACORN SQUASH 7.50 SLAB OF BACON 8.00 United States Smoked Maple Glaze Honey, Oregano Dry-cured pork sausage, smoky EGGPLANT CAPONATA 5.00 JAMON SERRANO BENEDICT 7.50 SORIA Sweet Peppers, Basil Pan Con Tomate, Pimentón Hollandaise Spain Smoky style chorizo BLISTERED SHISHITOS 8.00 BROCCOLINI BENEDICT 6.50 FUET Lime, Sea Salt Pimentón Hollandaise Cataluña Mild, dry-cured pork sausage GRILLED BROCCOLINI 8.50 HUEVOS ESTRELLADOS 8.00 Garlic, Chili, Lemon 6-MONTH MANCHEGO Mangalica, Sunny Side Up Egg La Mancha ROASTED CAULIFLOWER 8.50 Firm, cured sheep’s milk, sharp & piquant Truffle, Ricotta S A L A D S CAÑA DE OVEJA CHAMPIÑONES A LA PLANCHA 8.50 Murcia Garlic, Scallions Soft-ripened sheep’s milk, tangy ENSALADA MIXTA 8.00 Olives, Onions, Tomatoes, Little Gem FRESH MAHÓN BRUSSEL SPROUTS 8.00 Minorca Pimentón, Sherry Gastrique BEETS 7.00 Raw cow’s milk aged 4 months, Sheep’s Cheese, Spiced Almonds salty & nutty PATATAS BRAVAS 7.50 Salsa Brava, Garlic Aioli SAN SIMON ARUGULA SALAD 7.00 Galicia Cranberries, Apples, Valdeón, Walnuts POTATO TORTILLA Smoked cow’s milk cheese, creamy 6.00 Chive Sour Cream & buttery DRUNKEN GOAT MUSSELS 11.00
    [Show full text]
  • Goat’S Place in History
    Publishing Director and Editor: Sarah Lavelle Designer: Will Webb Recipe Development and Food Styling: Matt Williamson Photographer: Mike Lusmore Additional Food Styling: Stephanie Boote Copy Editing: Sally Somers Production Controller: Nikolaus Ginelli Production Director: Vincent Smith First published in 2018 by Quadrille, an imprint of Hardie Grant Publishing Quadrille 52–54 Southwark Street London SE1 1UN quadrille.com Text James Whetlor 2018 Photography Mike Lusmore 2018 Image 1 University of Manchester 2018 Image 2 Farm Africa / Nichole Sobecki 2018 Design and layout Quadrille Publishing Limited 2018 eISBN: 978 1 78713 279 5 Contents Title Page Foreword by Hugh Fearnley-Whittingstall Introduction Ötzi the Iceman The goat’s place in history Goats and modern farming Goats on the menu Leather Farm Africa Recipes Slow Quick Cooks Over Fire Roast Baked Basics Acknowledgements Index Recipe index Foreword There’s often a great deal to be sorry about in the world of modern food production. Indeed, there are so many serious problems, worrying issues and shameful practices that it’s easy to feel overwhelmed. But there are also innovations, solutions and great ideas – things to be celebrated and enjoyed that offer a fantastic counterpoint to the bad news. These bright, good ideas offer the way forward and it’s imperative that we throw a spotlight on them – which is why I’m delighted to be introducing this, James’s book. I first knew James as a talented chef in the River Cottage kitchen. He’s now also proved himself a writer and a successful ethical businessman. Cabrito, James’s company, was born after he took an uncompromising look at a tough problem within our food system – the wholesale slaughter of the male offspring of dairy goats soon after birth.
    [Show full text]
  • TRP Menu 2021
    theroastingproject.co.uk theroastingproject @theroastingproject everyday breakfast 10-12 brunch 10-3 big floury bap £3.50 trp bruschetta (v) £8.95 choose from bacon, link sausage, veggie smashed avocado, cherry tomatoes, sausage, lorne sausage, haggis, veggie poached eggs on toasted sourdough + haggis or black pudding + a fried egg + £1 bacon +£1.50 porridge (v) eggs benny £8.95 + chia seeds, jam, banana or honey + 50p £3.50 poached eggs, bacon and hollandaise sauce on toasted sourdough brioche stack £7.95 sweet brioche french toast with bacon and little roasters breakfast 10-12 maple syrup kids porridge with jam (v) £2.50 colombian eggs (v) £8.50 scrambled eggs with spring onion, sweet croissant with nutella (v) £2.50 fresh, buttery croissant with chocolate and peppers, coriander, chilli and lime on hazelnut spread toasted sourdough £5.50 kids brioche eggy bread £2.50 coffee and a roll + bacon, sausage or egg + £1 today's batch brew filter coffee and a bacon bap weekend breakfast Daily Specials 12-3 Saturdays & Sundays 10-12 soup of the day (v) £4.95 the big plate £9.95 chef's soup of the day with sourdough sausage, black pudding, bacon, egg, tattie or a savoury scone scone, haggis and toast £8.95 chef's special *see board the big veggie plate (v) veggie sausage, veggie haggis, tattie scone, tomato, egg, avocado and toast hot drinks and cold drinks available check under the glass on your table for our coffee range and ask a server what coffees we are serving please order at the bar with your table number see the fridge at the bar for
    [Show full text]
  • Lunch Menu Dinner À La Carte
    Lunch Menu Dinner à la Carte th Lunch à la Carte… 20 Anniversary Les bouchées Les bouchées doubles Lunch Deal “small bites” in French, our small dishes are These are main courses, which have been running on ideal as starters. our menus from the beginning of Maison Bleue, Back to1998 prices! we tried… but can’t take them out! Starters Escargots au Foie Gras £10.90 2 courses £9.90 Snails out of their shells, in a parsley, garlic and La Soupedu Jour £4.50 Pernod butter sauce, with seared foie gras Please ask your server for today’s recipe Joues de Boeuf à la Bordelaise £19.90 Main course only £7.50 Slow cooked beef cheeks, with a red wine glaze Spiced Goats Cheese & Spinach Booreks (v) £7.50 (Price per person) and garlic mousseline of mash ChekchoukaMerguez £5.90 Rolled in filo pastry with a chekchouka pepper salad North African street food at its best! Le Poisson du Jour £market Saigon Beef Our spicy lamb sausages with warm salsa & egg Starters £7.50 Please ask for today’s catch & recipe! Marinated in ginger, chillies, sesame seeds, sweet La Soupe du Jour basil, garlic and soy sauce with Asian greens. Haggis Balls £4.90 Canard Confit à la Paysanne £18.50 Fried in beer batter, clapshot potatoes & whisky jus Please ask for today’s recipe West coast King Scallops £10.90 Duck leg confit served with cassoulet & Toulouse Tartare of Scottish Salmon With boudin noir and sauce vierge sausage SaladeNiçoise £6.50 With smoked mackerel, soft boiled egg & green beans cured in citrus juice with a mango & lime dressing Scottish Fish & Seafood Chowder £17.50 Fondue de Camembert (v) £8.50 Haggis Balls With rustic croûtons A hearty smoked haddock, potato & seafood Tartare of Scottish Salmon £4.90 broth.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • View Our Brochure
    www.braeheadfoods.co.uk "Braehead Foods have been huge supporters of the industry for many years; their contribution to many of our events has enabled us to provide multiple scholars for the emerging talent for our Industry. How to The opportunities that Braehead Foods have provided for the industry have allowed great learning experience for place an order individuals to take both locally, nationally & internationally. We are very grateful for their support." Contact us on - David Cochrane t: +44 (0)1563 550 008 HIT Scotland e: [email protected] www.braeheadfoods.co.uk 7 Moorfield Park, Kilmarnock, Ayrshire KA2 OFE @Braehead_Foods @BraeheadFoods BraeheadFoodsLimited BraeheadFoods Our delivery frequency varies between 4 to 6 days a week across the UK. Please speak to our Customer Service Team to check out your own specific distribution service. Why choose Braehead Foods? Quality About us... Braehead Foods is one of Scotland’s largest Service independent food wholesalers who have been Traceability supplying Chefs across the UK and Europe with the finest quality ingredients for over 30 years. Innovation Supplying everything from the finest Scottish game to quality Reliability chilled, ambient and frozen foods, we deliver across the UK daily. Processing game birds in our AA Grade BRC Accredited Site, we can accommodate various finishing styles whether its oven ready, long legged or breast meat. As members of the British Game Alliance, Braehead Foods not only support the wild game industry, but are part of a quality assured programme where all steps from field to plate are being carried out in a safe and legal manner, ensuring compliance throughout.
    [Show full text]
  • Sausage Fest!
    F O O D D R I N K | B I T E S Sausage Fest! Weiners, anyone? From brats to bangers, goat meat to pigs’ feet, Orange County has all the meat that’s fit to be stuffed | By Joshua Lurie | Photography by Edward Duarte | Bangers are big news, as are their meat-encased cousins, BEST CASE from andouille to zwiebelmettwurst. Somehow, SCENARIO Clockwise from top: sausages are sexy again (or at least trendy), rescued Marché Moderne from a pound-adding food purgatory by a surge in chef Florent popularity. And O.C. is suddenly a hot dog hotbed, from Marneau preparing crispy pig trotter classic NYC-style dogs at locals’ fave Carm’s Coneys, sausage; the now at the Irvine Spectrum (31 Fortune Dr., Irvine, charcuterie plate 949.753.1250), to Balinese-style wild boar sausages at at Charlie Palmer; a house-made the new Valhalla Table (2981 Bristol St., Costa Mesa, grilled sausage 714.549.2960). While most chefs aren’t willing to sandwich at commit the time, resources or patience necessary to Valhalla Table; Marché’s plated produce premium encased meats, a handful of area pig trotter sausage artisans are keeping it fresh. sausage. At !e Golden Truffle (1767 Newport Blvd., Costa Mesa, 949.645.9858, goldentru!e.com), chef/ owner Alan Greeley has been making sausage in Costa Mesa for 30 years, first to prove that he could, and then to experiment and save. Now commercial sausage is readily available, so most chefs don’t bother with the necessary sta!ng, labor, know-how and equipment.
    [Show full text]