DOCSLIB.ORG

E Pū Pa'akai Kākou!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
E Pū Pa'akai Kākou! KAKA‘AKO MENU E pū pa‘akai kākou! (let’s eat) www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau. WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit. The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance. E ‘ai ana me ke aloha, (eat with love) Monica Toguchi Ryan ON THE COVER: Kalo (or taro) is more than just a plant. Ho‘ohōkūkalani’s second child was also named Hawaiian staple food used to make poi and other ‘ono Hāloa. He grew strong, nurtured by the kalo plant. (delicious) foods. A mo‘olelo (story or legend) tells Hāloa become the first ancestor of the Hawaiian of Ho‘ohōkūkalani. She gave birth to Hāloa who was people, making Hawaiians one with kalo. Today, kalo tragically born without breath. She buried him in the continues to find ways to connect Hawai‘i’s people land (‘āina) and from the ground grew the first kalo and to ‘Malama Honua (care for Mother Earth). WWW.MYHIGHWAYINN.COM OUR SIGNATURE HAWAIIAN COMBO PLATES Combo plates served with poi or rice, steamed ‘uala (sweet potato), and haupia with a choice of lomi salmon, potato-mac salad, or local greens with liliko‘i dressing. BEEF, NA‘AU, OR TRIPE STEW 13.95 KĀLUA PIG 14.95 PORK OR CHICKEN LAU LAU 15.95 MAKE IT A SUPER COMBO 3.95 each Add kālua pig, chicken long rice, pipikaula, 70 Years smoked meat or squid lū‘au. of Tradition, Culture, and Substitute poi or rice with fried rice for 1.95 Aloha in Every Bite Substitute haupia for a house-baked dessert for 3.95 CLASSIC À LA CARTE HAWAIIAN DISHES LAU LAU (PORK OR CHICKEN) 7.95 SQUID LŪ‘AU 5.95 LOMI SALMON Regular 6.95 BEEF STEW (PIPI) POI 4.95 Small 4.95 ‘Ohana Size 13.95 CHICKEN LONG RICE 5.65 Regular 6.95 STEAMED OR GRILLED Small 5.75 BUTTERFISH N’ STEW GRAVY Mkt price ‘UALA (SWEET POTATO) 5.95 Based on availability. STEW (NA‘AU OR TRIPE) RAW SWEET ONION WITH SALT ‘Ohana Size 12.95 DEEP FRIED BUTTERFISH COLLAR (ONE WEDGE) 0.55 Regular 6.55 N’ STEW GRAVY 6.95 Small 5.25 AKULE/‘ŌPELU (SPECIAL) Mkt Price FRESH LOMI AHI Mkt Price Served with poi. Based on availability. PIPIKAULA Based on availability. Double 12.95 Waipahu-style: served with Regular 6.95 Hawaiian salt and green onions. Kaka‘ako-style: served with ASK YOUR KĀLUA PIG 6.65 SERVER limu kohu chili water, tomatoes, ABOUT THE SMOKED MEAT 4.65 sweet onions, Hawaiian salt, MALIHINI and green onions. (NEWCOMER) GUIDE POKE BOWLS HAWAIIAN STYLE LIMU POKE, SPICY AHI, SESAME AHI, OR SHOYU AHI POKE BOWL Mkt Price Choice of fresh poke on a bed of rice. OUR THROWBACK SCHOOL LUNCH TRAY Many people have asked “what’s with serving your combo plates on school lunch trays?” Well, our tradition of serving our ‘ono Hawaiian combo plates on school lunch trays was started by Bobby Toguchi in the 80s. Being organized and practical, Bobby wanted all of the flavors of the combo plate to be tasted separately, but he didn’t want his patrons and staff to be dealing with tons of dishes and bowls. Then one day, when he was picking up his daughters from school, the idea came to him. Yes you guessed it, the ‘school lunch tray’. Little did he realize what a kitschy throwback he created that day. LAU LAU COMBO PLATE WWW.MYHIGHWAYINN.COM PAU HANA PŪPŪS (APPETIZERS) $1 OFF THESE APPETIZERS FRESH SPICY AHI, SESAME AHI, SHOYU AHI, 2:30–5:30 PM MON–FRI OR HAWAIIAN STYLE LIMU POKE Mkt Price excluding poke Based on availability. PIPIKAULA & SMOKED MEAT 13.95 Served in a sizzling cast iron skillet with bell peppers, LIMU SHOYU SPICY onions, and a smoked aioli. HAWAIIAN STYLE NACHOS 14.25 LOCALLY MADE TARO CHIPS & HOUSE-MADE SALSA 6.25 Fresh house-made sweet potato chips with our signature kālua pig and topped with shredded cheddar FRIES 11.45 and jack cheese, house-made salsa, sour cream, and Old-fashioned crinkle cut fries tossed with your favorite guacamole. Serves 2–4 people. mixture of choice (garlic furikake or our brown gravy). HIGHWAY INN’S CHICKEN DRUMMETTES 12.95 EDAMAME POKE 8.45 Battered chicken wings tossed with one of our ‘ono Blanched edamame sautéed with sliced lup cheong and house-made sauces (furikake Korean garlic, spicy cajun, a smoked aioli, and topped with pa‘akai. or liliko‘i BBQ). ASK YOUR SERVER ABOUT MOCO LOCAL ISLAND FAVORITES MONDAYS CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS Regular 12.95 Mini 8.95 SALT MEAT WATERCRESS WITH RICE Regular 11.95 Mini 8.75 HAWAIIAN BEEF STEW KĀLUA PIG & CABBAGE* 11.95 FLAME BROILED PŪLEHU RIBS* 17.95 PORK CHOPS & GRILLED ONIONS* 15.95 Served Hawaiian style with pa‘akai (Hawaiian salt). Served with brown gravy. HAWAIIAN BEEF STEW PLATE* 11.95 PLANTATION MIXED PLATE 16.95 Pipi pūlehu with pa‘akai (Hawaiian salt), grilled chicken * SMOKED MOCO and panko crusted island fish. Served with furikake rice Smoked meat sautéed with bell peppers and onions, and potato-mac salad. served with a smoked aioli and two Petersons’ Upland Farm eggs over rice. PŪLEHU MOA (FLAME BROILED CHICKEN) Regular 14.95 Regular 14.25 Mini 9.95 Mini 10.25 Add: Fried Rice HIGHWAY INN FRIED RICE Regular 3.95 Regular 9.75 Mini 2.95 Mini 6.50 LOCO MOCO* Add: Two Petersons’ Upland Farm Eggs 2.65 Regular 12.95 LOCAL CATCH OF THE DAY* Mkt Price Mini 8.65 Based on availability. Add: Fried Rice Regular 3.95 MISOYAKI BUTTERFISH* Mkt Price Mini 2.95 *Dishes served with rice and potato-mac salad. OLD-FASHIONED HAMBURGER STEAK WITH ONIONS* Substitute rice with grilled sweet potato for 3.95; Regular 11.95 fried rice for 2.95; or poi for 4.25 Mini 7.95 Substitute potato-mac salad with local greens for 2.25 WWW.MYHIGHWAYINN.COM BURGERS, SANDWICHES & MORE LAU LAU: The lau lau’s origin can be traced back to the 12th century when Polynesians voyaged to KĀLUA PIG SLIDERS Hawai‘i from the South Pacific. While some of BIG ISLAND GRASS FED FLAME FRESH FISH TACOS the places they originated from have similar dishes, * 13.95 16.95 BROILED BURGER WITH TARO & SWEET POTATO CHIPS today’s lau lau has evolved Served on a taro bun with onions, lettuce, Two large seared “local catch of the day” to reflect Hawai‘i’s tomato, and house-made burger sauce. fish tacos with chili aioli, avocado mousse, rich history. Add: Swiss or shredded lettuce, and diced tomatoes American Cheese 1.00 served on soft taro tortillas. Add: Bacon or Avocado 1.50 GRILLED FISH SANDWICH* 13.95 KĀLUA PIG SLIDERS Local catch of the day served on a taro WITH TARO & SWEET POTATO CHIPS 12.95 bun with onions, lettuce, tomato, and Served with our house-made coleslaw house-made tartar sauce. on King's Hawaiian® sweet bread rolls. Add: Avocado 1.50 KĀLUA PIG QUESADILLA 10.95 GRILLED CHEESE SANDWICH* 8.95 Served with salsa, guacamole, and LOMI SALMON: Lomi Salmon’s sour cream origin is as diverse as its ingredients. Capt. Cook and explorer Francisco Marin brought onions and tomatoes in the late 1700s, and salmon was introduced *Served with old-fashioned crinkle cut fries. via trading ships from the Pacific Northwest. By the Substitute fries with local greens for 2.25; mid-1800s lomi salmon sweet potato chips for 2.25; potato-mac FRESH FISH TACOS was as common as poi. salad for 2.25; or taro chips for 2.65 SALADS & SIDES SEARED AHI SALAD Mkt Price LOCALLY FARMED GREEN SALAD 7.65 4oz ahi steak on a bed of local greens, Add: Fresh Ahi Poke Mkt Price roasted tri color peppers, sliced BROWN OR WHITE RICE cucumbers, sweet potatoes, and PIPIKAULA: You can’t eat ‘Ohana Size 3.25 boiled egg. Tossed with our pipikaula without thinking Regular 1.75 house-made oriental dressing. about paniolos. Pipikaula, Small 1.25 Hawaiian beef jerky, SEARED ISLAND TOFU SALAD 11.95 FRIED RICE (ONE LARGE SCOOP) 2.95 was a staple for paniolos Seared tofu made with local greens during long cattle drives and served with sesame marinated POTATO-MAC SALAD 2.95 in the early 1800s. It locally grown watercress and allowed them to stay out ginger-soy vinaigrette.
Load more

Recommended publications
  • Breakfast Lunch Dinner
    SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY January 26 January 27 January 28 January 29 January 30 January 31 February 1 BREAKFAST Juice Juice Juice Juice Juice Juice Juice Prunes Papaya w/ Lemon Banana Papaya w/ Lemon Prunes Papaya w/ Lemon Banana Raisin Bran Oatmeal Cornflakes Cream of Wheat Fruit Loops Oatmeal Honey Nut Cheerios Luncheon Meat Sausage Patty Oven Baked Denver Hard Boiled Egg Fried Egg Patty Scrambled Egg Hard Boiled Egg Fried Egg Patty Poached Egg Omelet French Toast Portuguese Sausage Assorted Breakfst Blueberry Pancake Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Bread Milk / Coffee / Tea Milk / Coffee / Tea LUNCH Cheeseburger on Bun Chili con Carne Char Su Pork Spaghetti w/ Pork Tofu Rosie’s Shoyu Chicken Hot Dog on Bun Lettuce & Tomato Rice or M Potato Rice or M Potato Meatsauce Rice or M Potato Rice or M Potato French Fries Tater Tots Caesar Salad Garden Salad w/ 1000 Isle Zucchini Cauliflower Haricot Bean Blend KFC Cole Slaw Fruited Jello Corn Muffin Dressing Garlic Bread Wheat Roll w/ Margarine Snowflake Roll Cookie Roll w Margarine Island Fruit Salad Coconut Cake Milk and/or Juice Peach n Pear Medley Almond Cookie Peach Pie Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice DINNER Chicken Stew Saucy Stir Fry Pork Seafood Casserole Turkey Tofu Loaf Chicken Long Rice Beef Burgundy Chicken Lickn Pork Rice or M Potato Brown Rice Carrots, Beans & Rice or M Potato Rice or M Potato Rice or M Potato
    [Show full text]
  • Proceedings of the Taro Conference
    PROCEEDINGS OF THE TARO CONFERENCE COOPERATIVE EXTENSION SERVICE • UNIVERSITY OF HAWAII TABLE OF CONTENTS Page Can We Revive a Taro Industry in Hawaii? ................ 3 Why a Conference on Taro? .............................. 5 Agricultural History of Taro ............................. 8 Suitable Lands for Dryland Taro on Kauai ................. 14 Taro Production and Acreage Trends ..................... 18 Practical Acceptance of Taro as a Diet Food .............. 24 Research on Poi (Taro) ..................................27 Abstract of Report of January 25, 1965................... 31 A Review and Appraisal of Taro's Potential. ............. , 33 Crash Follow-up Program from Taro Conference.......... 37 Poi - Its Use as a Food for Normal, Allergic and Potentially Allergic Infants ...................................... 39 CAN WE REVIVE A TARO INDUSTRY IN HAWAI.!? Dr. Shelley M. Mark, Director Department of Planning and Economic Development State of Hawaii The very title of my talk this morning indicates that Hawaii once did have a taro industry. This will undoubtedly be substantiated by talks which will be given later in the day. However, I would like to point out that insofar as statistics are concerned, Hawaii had over 1,000 acres in taro production in 1948, but by 1963 this acreage had been reduced to 480. Why this reduction in production has occurred, I cannot specifically answer, but perhaps I can point to a few of the reasons. Prior to World War II, taro flour was produced and shipped to the Mainland. As late as 1952 Dr. Glaser, our principal speaker of the day, attested to the fact that "a number of doctors. on the mainland had used the taro flour prior to World War II, principally in allergy work, and still enthusiastically endorse it." Through the closing of the taro flour mill, the demand for taro production would automatically have been decreased, thus reducing the acreage re­ quirements.
    [Show full text]
  • Wedding Menu Options
    Providing Extraordinary Catering Services to the Greater Chicagoland Area Exclusive Caterer to Marquette Park Pavilion on Miller Beach Wedding Menu Options Traditional Plated Service Salad Course, Please Choose one Vegetarian Option Pear salad - Mixed Greens with Sliced Asian Pears, Aged Stilton Cheese and Quinoa & Grilled Vegetable Stuffed Candied Walnuts Drizzled with a Pear Portobello Mushroom and White Balsamic Vinaigrette Grilled Vegetable Napoleon - Portobello, Caesar Salad - Crisp Romaine, Zucchini, Roasted Pepper, Oven Croutons, and Fresh Grated Parmesan Roasted Tomato, Mozzarella, Drizzled Cheese Tossed with Our Creamy with Basil Oil & Red Pepper Sauce Caesar Dressing Wild Cherry Salad - Wild Field Greens, Seafood Option Dried Cherries, Candied Pecans and Atlantic Salmon Fillet – Pan Seared Goat Cheese with a Sesame Vinaigrette Grilled New Zealand Orange Roughy Strawberry Spinach Salad – Baby Topped with a Light Tangerine Citrus Spinach, Sliced Strawberries, and Goat Jus Cheese Drizzled with a Strawberry and Chilean Sea Bass with Miso Glaze White Truffle Infused Vinaigrette (+$3.50) Beef Option Grilled Panzanella Salad – Arugula and Classic Filet of Beef Served with Heirloom Tomatoes with Grilled Smoky Madeira Sauce Brioche Croutons, Pine Nuts and Sweet Tuscan Braised Beef Short Ribs - Maui Onions Served with Feta Cheese Braised with Chianti and Root and a Fresh Oregano Vinaigrette Vegetables (+$3.00) Beef Tenderloin - Served with Green Peppercorn Au Jus The Main Course Flat Iron Steak - Cooked Medium with Fresh
    [Show full text]
  • Race, Abjection, and the Politics of Hawaiian Poi
    Global Food History ISSN: 2054-9547 (Print) 2054-9555 (Online) Journal homepage: http://www.tandfonline.com/loi/rfgf20 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart To cite this article: Hiʻilei Julia Hobart (2017): A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi, Global Food History, DOI: 10.1080/20549547.2017.1352441 To link to this article: http://dx.doi.org/10.1080/20549547.2017.1352441 Published online: 25 Jul 2017. Submit your article to this journal Article views: 7 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=rfgf20 Download by: [Hiilei Hobart] Date: 10 August 2017, At: 06:48 GLOBAL FOOD HISTORY, 2017 https://doi.org/10.1080/20549547.2017.1352441 A “Queer-Looking Compound”: Race, Abjection, and the Politics of Hawaiian Poi Hiʻilei Julia Hobart Alice Kaplan Institute for the Humanities, Northwestern University, Evanston, IL, USA ABSTRACT The ecological, cosmological, and genealogic meanings of kalo (taro) and the foods made from it bind the practice of eating poi, an important traditional staple food, to both material and cultural concepts of Hawaiian identity. During the nineteenth century, the taste of foods like poi became a subject of debate among newcomers to the archipelago, who used the language of disgust, queerness, and civility to distinguish Euro-American whiteness from indigeneity through foodways. While discourses about the palatability of poi were, and still are, typically couched in the language of personal preference, an examination of historical sources reveal settler abjection to instead be a culturally conditioned approach to Native taste and foodways.
    [Show full text]
  • Heart Healthy Grocery List
    Heart Healthy Grocery List Heart Healthy Grocery List Fruits Starches/Whole Grains Fruits Starches/Whole Grains apples / oranges whole wheat bread apples / oranges whole wheat bread bananas / grapes oatmeal / whole grain cereal bananas / grapes oatmeal / whole grain cereal papaya / pineapple whole wheat pasta papaya / pineapple whole wheat pasta lemon / lime brown rice lemon / lime brown rice ___________________ crackers (graham, whole wheat) ___________________ crackers (graham, whole wheat) _________________________ _________________________ Vegetables Vegetables lettuce / cabbage Canned Goods lettuce / cabbage Canned Goods onion / green onion fruits / fruit cups onion / green onion fruits / fruit cups garlic / ginger vegetables (no salt added) garlic / ginger vegetables (no salt added) potato / sweet potato tuna or salmon (in water) potato / sweet potato tuna or salmon (in water) taro / poi tomato sauce (no salt added) taro / poi tomato sauce (no salt added) tomatoes / celery unsalted nuts tomatoes / celery unsalted nuts cucumber / carrots olive or canola oil cucumber / carrots olive or canola oil broccoli / zucchini nonfat or low fat mayonnaise broccoli / zucchini nonfat or low fat mayonnaise bean sprouts / chop suey mix ______________________ bean sprouts / chop suey mix ______________________ ______________________ ______________________ ______________________ ______________________ Dairy Tip: Read nutrition labels. Dairy Tip: Read nutrition labels. skim or 1% milk* Choose
    [Show full text]
  • Handbook of Indigenous Fermented Foods
    Handbook Of Indigenous Fermented Foods mockingly.contiguitiesJabez carbonating inappropriately fruitfully. and Officious preserving and nutmegged guessingly. Maxim Jorge misfitdeforce her while boondoggles equipoised chiefly, Avram she wage reist her it Especially when the handbook of indigenous fermented foods and physiological condition of indigenous fermented foods. How recent developments in handbook of yeasts are involved in via the journal, a yellow coloror if possible that many places in handbook of indigenous fermented foods in the processing of filtrate are prepared from. Below at least six study in your bank for all of traditional african fermented food health scientific societies press, controlled natural fermentation of indigenous fermented in nine chapters, thanks for tempe research. In stocking of these foods, yeasts are liquid and functional during the fermentation. This is succeeded by roasting, steam cooking and boiling of the fermented mass from Phase I incur or without unmalted fresh flour. Functional properties remain to vary within the closure library where you are immediately available. Traditionally fermented foods and industrial rice, indigenous fermented maize for more than in handbook of indigenous fermented foods, amazake and covered to your experience on how the handbook of intrinsic microbial food. Log bench to add tags. You are right now you are you canceled your password to indigenous fermented food science at strain diversity exists on description in handbook of indigenous fermented foods and importance of tchoukoutou, and yeast systematics and participate in. Invalid character whose name. There are described in. Included in handbook of microorganisms involved in handbook of indigenous fermented foods in ethiopia and show it stresses the strain.
    [Show full text]
  • Influencing the Market For
    SOME DIETETIC FACTORS INFLUENCING THE MARKET FOR with emphasis on a survey of the use of poi by the medical profession and allied institutions VIRGINIA DERSTINE, Special Economic Assistant and EDWARD L. RADA, Market Economist AGRICULTURAL ECONOMICS BULLETIN 3 UNIVERSITY OF HAWAII. COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION DEPARTMENT OF AGRICULTURAL ECONOMICS JULY 1952 ABSTRACT Scientific studies of poi, as reported in the literature, indicate that it is a carbohydrate food of high nutritional quality. If it is permitted to fer­ ment for a few days, it has the unusual ability of undergoing a self­ purifying process by which the number of~ bacteria in it are ultimately reduced and during which any pathogenic bacteria that might be present are killed. The fermentation process appears to be associated with the ease of digestion and the high assimilability of its component elements, such as calcium and phosphorus. This trait'is very important for infants with comparatively weak digestive systems and for the aged and conva~ lescent who find digestion difficult. The mineral content of home-lnixed poi (diluted to about 18 percent solids) compares favorably with that of white potatoes and rice on a per­ serving basis. The calcium content is higher than that of white potatoes and rice. The phosphorus content is slightly lower than that of rice and potatoes and substantially lower than that of most enriched cereals as listed by Bowes and Church (Appendix A, table 4). The calcium and phosphorus of poi are ,veIl utilized by humans. On a per-serving basis, home-mixed poi contains rnore iron than potatoes and rice.
    [Show full text]
  • Hcm 431 Advanced Food and Beverage Production
    COURSE GUIDE HCM 431 ADVANCED FOOD AND BEVERAGE PRODUCTION Course Team Dr. I.A. Akeredolu (Course Developer /Writer)- Yaba College of Technology, Lagos Dr. J.C.Okafor (Course Editor) - The Federal Polytechnic, Ilaro Dr. (Mrs.) A. O. Fagbemi (Programme Leader) - NOUN Mr. S. O. Israel-Cookey (Course Coordinator) - NOUN NATIONAL OPEN UNIVERSITY OF NIGERIA HCM 431 COURSE GUIDE National Open University of Nigeria Headquarters University Village Plot 91, Cadastral Zone, Nnamdi Azikiwe Express way Jabi, Abuja Lagos Office 14/16 Ahmadu Bello Way Victoria Island, Lagos e-mail: [email protected] website: www.nouedu.net Published by National Open University of Nigeria Printed 2013 Reprinted 2015 ISBN: 978-058-926-0 All Rights Reserved i i HCM 431 COURSE GUIDE CONTENTS PAGE Introduction .......................................................................... iv Course Aims ...................................................................... iv Course Objectives ................................................................. iv Working through this Course ................................................ iv Course Materials ................................................................... v Study Units ........................................................................... v Assessment ........................................................................ vi Tutor – Marked Assessment (TMA) ....................................... vi Final Examination and Grading .............................................. vi Getting the Best from
    [Show full text]
  • CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a Glass of Prosecco on Arrival)
    CHRISTMAS PARTY MENU 2019 £32.50 (£38.00 with a glass of prosecco on arrival) STARTERS Pumpkin, almond & kirsch soup ve Traditional pork “terrine de campagne” pickled vegetables, seasonal chutney & toasted baguette Classic prawn cocktail prawn toast Spiced sweetcorn fritter smoked chipotle mayonnaise ve Potted smoked salmon & horseradish cream pickled cucumber, salmon caviar, toasted baguette MAINS Slow cooked beef bourguignon smooth mash Duck leg confit red thai curry sauce & spiced crushed potatoes Free range bronze roast turkey & chestnut stuffing slow roasted vegetables, bread sauce & port gravy Grilled sea trout prawn potatoes & bouillabaisse sauce Moroccan spiced vegetables lentils, chickpeas, jewelled almond & pistachio cous cous, fig leaf oil dressing ve DESSERTS Winter spiced bread & butter pudding brandy anglaise v Cherry, apple & almond crumble vanilla ice cream ve Chocolate & citrus orange cup chocolate mousse & crumble, mascarpone cream v (without mascarpone) Steamed treacle sponge pudding orange & Cointreau sauce, salted caramel ice cream v Filter coffee or tea & mince pie OPTIONAL CHEESE COURSE (instead of dessert 5.00 or as an extra course 10.00) CHRISTMAS DAY 2019 95.00 six courses with a glass of Buck’s Fizz (40.00 for children aged 12 or under) Pumpkin, almond & kirsch soup ve Salmon trio Salmon gravadlax, hot smoked salmon & salmon rillettes with salmon caviar, sorrel & citrus mayonnaise Vegetable escabeche smoked paprika Padron peppers, fennel, braised grelot onion, glazed aubergine, grilled artichoke & saffron vinaigrette
    [Show full text]
  • Case 7:14-Cv-05029-NSR Document 1 Filed 07/03/14 Page 1 of 69
    Case 7:14-cv-05029-NSR Document 1 Filed 07/03/14 Page 1 of 69 UNITED STATES DISTRICT COURT ________s_o_u_T_H_E_RN_D_I_S_T-,RJCT OF NE~ Y cv LEAH SEGEDIE and DMITRIY Case No. ________ SHNEYDER, on behalf of themselves and all others similarly situated, CLASS ACTION COMPLAINT Plaintiffs, DEMAND FOR JURY TRIAL v. THE HAIN CELESTIAL GROUP, INC., and DOES #1-99, Defendants. {00266729 } Case 7:14-cv-05029-NSR Document 1 Filed 07/03/14 Page 2 of 69 Plaintiffs Leah Segedie and Dmitriy Shneyder ("Plaintiffs"), on behalf of themselves and all others similarly situated, and by and through their undersigned counsel, allege the following based upon their own personal knowledge and the investigation of their counsel: NATURE OF THE ACTION 1. This is a proposed class action against The Hairr Celestial Group, Inc. ("Hairr Celestial") for falsely and misleadingly labeling as "ORGANIC" and/or "ALL NATURAL" its "Earth's Best" brand infant foods, baby foods, kids' foods, baby care products, and home care products. The labels and ingredient lists of many of these "Falsely Labeled Products" are attached as Exhibit 1. 2. Hairr Celestial is one of the leading makers of organic and natural baby products. Hairr Celestial promotes its "Earth's Best" brand as an organic brand that parents can trust to nurture their young children. 3. However, Hairr Celestial's "Earth's Best" brand products contain a spectacular array of ingredients that federal law prohibits in organic foods, that are synthetic substances, or that are ingredients that Hairr Celestial promised never to include in its products. 4.
    [Show full text]
  • Fermentation-Enabled Wellness Foods: a Fresh Perspective
    Food Science and Human Wellness 8 (2019) 203–243 Contents lists available at ScienceDirect Food Science and Human Wellness jo urnal homepage: www.elsevier.com/locate/fshw Fermentation-enabled wellness foods: A fresh perspective a a,b,∗ a,b a Huan Xiang , Dongxiao Sun-Waterhouse , Geoffrey I.N. Waterhouse , Chun Cui , a Zheng Ruan a South China University of Technology, Guangzhou, China b School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand a r t i c l e i n f o a b s t r a c t Article history: Fermented foods represent an important segment of current food markets, especially traditional or eth- Received 15 July 2019 nic food markets. The demand for efficient utilization of agrowastes, together with advancements in Accepted 19 August 2019 fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and Available online 23 August 2019 innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can Keywords: serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health func- Fermented foods tionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, Microbial factories Bioactive placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The impor- Probiotics tance of the correct selection of microorganisms and raw materials and the need for precise control of Nutrients fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production Processing technologies and market penetration are discussed.
    [Show full text]
  • Dessert Menu Options
    Menu Details Desserts Apple Brown Betty with Tahitian Vanilla Whipped Cream Warm Peach Blueberry Crumble with Whipped Cream 0.00 Mini Cheesecakes 0.00 Assorted Pies 0.00 Caramel Apple, Lemon Blueberry, Peach and Pecan Pies Blueberry Pie 0.00 Baklava 0.00 Bananas Foster; Bananas with a Caramel Rum Sauce and Vanilla Ice Cream 0.00 Bananas Foster Bread Pudding with a Dark Rum infused Whipped Cream 0.00 Birch Beer Floats with Vanilla Ice Cream 0.00 Black and White Cookies 0.00 Carrot Cake with a Cream Cheese Frosting 0.00 Chocolate Bread Pudding with a Vanilla Cream Sauce 0.00 Chocolate Cake Bites 0.00 Chocolate Chip Cannoli 0.00 Chocolate Chip Cookies 0.00 Chocolate Covered Strawberries 7/2/2020 - 12:37:23 PM Page 1 of 7 Chocolate Éclair Petite 0.00 Chocolate Fountain served with Fresh Fruit, Rice Krispy Bars, Cookies and Pretzels 0.00 Cinnamon Sugar Churros 0.00 Cocoa Dusted Chocolate Pyramid with a Raspberry Coulis 0.00 Cream Puffs dusted with Powdered Sugar 0.00 Petite Cream Puffs and Éclairs 0.00 Cream Puffs, Éclairs and Brownies 0.00 Crepe Dessert Station; Banana & Nutella with Whipped Cream, Sautéed Apples & Caramel 0.00 Sauce, Raspberries with Raspberry Sauce & Chocolate Sauce Custom Cake 0.00 French Miniature Dessert Display 0.00 French Petite Desserts - Apple Tarte Tatin, Mocha Opera Cake, Creme Brulee, Raspberry Passion Fruit Barquette, Lemon Shortbread and Orange Grand Marnier Salambo Fresh Seasonal Sliced Fruit 0.00 Fresh Seedless Grapes & Champagne Grapes 0.00 Fresh Strawberries - 160 +/- flat 0.00 Freshly Baked Fudge Brownies
    [Show full text]