Catering Menu

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menu Catering Menu 108 W. Central Avenue, Edgewater, MD 21037 410.956.6009 [email protected] devotion to excellence Creating memorable and customized events is our main goal. We offer full-service catering for Weddings, Backyard BBQs, Graduations, Corporate Lunches, and more. Contact us to learn more about how we can make your next event your best event! Weddings At Bayside Catering, make every wedding reception an unforgettable event. We will walk you through the event details from start to finish. To us, weddings are not just about the menu, they are an expression of you and your partner. From Traditional to Tapas, Bayside Catering will make your special day a memory to last a lifetime. Corporate Catering Bayside Catering has extensive experience in corporate catering services. We keep specific needs and expectations in mind as we customize menus for each of our clients. From meetings to associate lunches and special events, we prepare everyday favorites such as macaroni and cheese, sandwiches and soup to more elaborate courses delivered right to your business door. Other Services Our commitment to excellence and detail has led us to form relationships with many different vendors in the Annapolis, Baltimore, and Washington D.C. areas. From bakers to musicians, we have connections to resources that have similar values and devotion to excellence. Feel free to ask Bayside Catering to provide additional recommendations for your event! Pick Up Platters Traditional Bull Roast Platter Pit Turkey $11.95/person $8.95/person Open Pit Sliced Top Round of Beef Open Pit Sliced Smoked Turkey Breast Open Pit Sliced Smoked Turkey Breast Home Style Potato Salad Slow Smoked Pulled Pork BBQ Crisp Creamy Cole Slaw Home Style Potato Salad Western Style Baked Beans Crisp Creamy Cole Slaw Fresh Baked Kaiser Rolls Western Style Baked Beans Condiments: BBQ Sauce, Onions, Mayo, Mustard Fresh Vegetable Pasta Salad Fresh Baked Kaiser Rolls Pork BBQ Condiments: BBQ Sauce, Onions, $8.95/person Horseradish, Mayo, Mustard, Hot Sauce Slow Smoked Pulled Pork BBQ Home Style Potato Salad Pit Beef Platter Crisp Creamy Cole Slaw Western Style Baked Beans $8.95/person Fresh Baked Kaiser Rolls Open Pit Sliced Top Round of Beef Condiments: BBQ Sauce, Onions, Hot Sauce Home Style Potato Salad Crisp Creamy Cole Slaw BBQ Ribs Platter Western Style Baked Beans $15.75/person Fresh Baked Kaiser Rolls St. Louis Style Ribs Slow Smoked ’til Condiments: BBQ Sauce, Onions, Fallin’ off the Bone Horseradish, Mayo, Mustard Home Style Potato Salad Crisp Creamy Cole Slaw Pit Ham Platter Western Style Baked Beans Cornbread with Sweet Cream Butter $8.95/person Condiments: BBQ Sauce, Hot Sauce Open Pit Sliced Smoked Ham Home Style Potato Salad Pit by the Pound Crisp Creamy Cole Slaw $12/lb $11.50/5+lb Western Style Baked Beans Open Pit Sliced Top Round of Beef Fresh Baked Kaiser Rolls Open Pit Sliced Smoked Turkey Breast Condiments: BBQ Sauce, Onions, Open Pit Sliced Smoked Ham Mayo, Mustard Open Pit Sliced Pork Loin Slow Smoked Pulled Pork BBQ BBQ Chicken Platter Carolina Pork BBQ Slow Smoked Beef BBQ $9.95/person BBQ Chicken Pieces Fallin’ off the Bone Sides by the Pound Home Style Potato Salad $4.25/lb Crisp Creamy Cole Slaw Home Style Potato Salad Western Style Baked Beans Crisp Creamy Cole Slaw Cornbread with Sweet Cream Butter Western Style Baked Beans Condiments: BBQ Sauce, Hot Sauce Fresh Vegetable Pasta Salad Brunch Menus Full Breakfast Buffet $12.50/person Farm Fresh Scrambled Eggs Bakery Style French Toast with Syrup Crisp Bacon Country Sausage Links Home Fried Potatoes Fresh Baked Breakfast Pastries Seasonal Fresh Fruit Platter Lunch Brunch Buffet $13.50/person Mixed Berry Salad Open Pit Beef Sliders with Arugula and Bleu Cheese Aioli Turkey and Brie Sliders with Blueberry Compote Ham and Cheddar Sliders with Granny Smith Apple and Dijon Mustard Mediterranean Pasta Salad Home Made Kettle Chips with French Onion Dip Continental Breakfast $9.75/person Assorted Fresh Breakfast Pastries: Scones, Muffins, Danishes and Bagels Vanilla Greek Yogurt with Granola Seasonal Fresh Fruit Platter Hard Boiled Eggs Assorted Jellies, Butter, and Cream Cheese Brunch Tailgater Country Breakast $18.50/person $11.95/person Backpacker’s Pie: Marvelous Country Hash with Cracked Eggs Scrambled Egg Pie with Sausage, Bacon, Potatoes, Canadian Bacon Mushrooms, Red Bell Peppers, Onions, Grated Cheese Seasonal Fresh Fruit Platter Pork BBQ Sliders on Fresh Baked Maranto Italian Rolls Fresh Baked Biscuits Open Pit Beef Sliders with Watercress and Bleu Cheese Assorted Jellies and Butter Aioli on Italian Sliders Cheese Display Sliced Pepperjack, Baby Swiss, and Golden Cheddar Beverages Assorted Fruit Juices: with Heritage Crackers Apple, Orange and Cranberry $2.00/person Seasonal Fresh Fruit Platter Fresh Brewed Coffee and Tea $2.50/person Home Made Kettle Chips with French Onion Dip Assorted Canned Sodas $1.25/person Fresh Baked Breakfast Pastries Bottled Waters $1.25/person Corporate Menus Minimum of 10 Guests Assorted Sandwiches Served with Home Made Kettle Chips and French Onion Dip (Choice of 3 Sandwich Varieties) $8.95 per person Pit Dip Harwood Ham Sliced Beef, Provolone Cheese and Caramelized Sliced Pit Ham, Sliced Granny Smith Apple, Onions on Baguette with Au Jus on the Side Sharp Cheddar and Dijon Mustard Loosely Cuban Gulf Coast Shrimp Sliced Smoked Ham and Pork Loin, with Swiss Grilled Shrimp, Thick Cut Bacon, Baby Spinach, Cheese, Pickles and California Gold Sauce, Heirloom Tomato with Spicy Chipotle Aioli Served on Baguette Chicken Spinny Turkey Point Grilled Chicken, Thick Cut Bacon, Strawberries Smoked Turkey with Brie and Cranberry Relish and Baby Spinach with a Poppy Seed Dressing in a Spinach Tortilla Boss Hog Slow Smoked Ham, Caramelized Onions and Gracefully Garden Swiss Cheese with Honey Mustard Carrots, Bell Peppers, Onions and Bean Sprouts with a Dijon Yogurt Spread, Wrapped in a South River Steak Whole-Wheat Tortilla Flank Steak with Arugula and Horseradish Cream Sauce Vegan Delight Sliced Avocado, Black Beans and Mixed Easy Caprese Veggies with a Tomato Salsa, Wrapped Smoked Turkey, Heirloom Tomatoes, in a Whole-Wheat Tortilla Fresh Mozzarella and Basil Leaves Drizzled with a Balsamic Reduction on Ciabatta Bread (Available as a vegetarian option with Roasted Portobello Mushroom) Additional Side Items $1.75/person Corporate Picnic Home Style Potato Salad $29.95/person Fresh Vegetable Pasta Salad Western Style Baked Beans Charcoal Grilled Flank Steak Basted Crisp Creamy Cole Slaw with Texas BBQ Sauce Fresh Seasonal Fruit Salad Citrus Infused Chicken Breast Tossed Caesar Salad Topped with Pineapple Salsa Garden Salad with Choice of Dressing Grilled North Atlantic Salmon with Cucumber Mango Salsa Desserts Assorted Cookies and Brownies Seasonal Fresh Fruit Platter $1.50/person Mediterranean Pasta Salad Gourmet Dessert Bars Home Style Potato Salad $1.75/person Crisp Creamy Cole Slaw Western Style Baked Beans Beverages Assorted Pepsi Sodas and/or Bottled Waters $1.25/person Cornbread with Sweet Cream Butter Unsweet Iced Tea, Sweet Iced Tea or Lemonade $8.50/gallon BBQ Menus Traditional BBQ Mixed Grill Cookout $15.75/person $14.95/person Open Pit Sliced Top Round of Beef Slow Smoked Pulled Pork BBQ Slow Smoked Pulled Pork BBQ Traditional BBQ Chicken Pieces Chicken Pieces- Herb Roasted or Traditional BBQ All Beef Ball Park Style Hot Dogs Home Style Potato Salad Home Style Potato Salad Crisp Creamy Cole Slaw Crisp Creamy Cole Slaw Western Style Baked Beans Western Style Baked Beans Silver Queen Corn on the Cob (Seasonal) Fresh Vegetable Pasta Salad Fresh Vegetable Pasta Salad Fresh Baked Kaiser Rolls and Hot Dog Rolls Fresh Baked Kaiser Rolls Condiments Condiments Burgers & Chicken Ribs & Chicken Grill Out $21.50/person $15.75/person BBQ Ribs Slow Smoked til Fallin’ off the Bone Traditional BBQ Chicken Pieces Chicken Pieces- Herb Roasted or Traditional BBQ All Beef Ball Park Style Hot Dogs Western Style Baked Beans 5 oz. Sirloin Burgers Home Style Potato Salad Home Style Potato Salad Crisp Creamy Cole Slaw Crisp Creamy Cole Slaw Fresh Vegetable Pasta Salad Western Style Baked Beans Seasonal Fresh Fruit Platter with Honey Yogurt Dip Fresh Vegetable Pasta Salad Cornbread with Sweet Cream Butter Fresh Baked Kaiser Rolls and Hot Dog Rolls Condiments Condiments Fried Chicken & Pork All American Cookout $12.95/person $12.95/person All Beef Ball Park Style Hot Dogs Maryland Fried Chicken Pieces 5 oz. Sirloin Burgers Slow Smoked Pulled Pork BBQ Home Style Potato Salad Five Cheese Macaroni and Cheese Crisp Creamy Cole Slaw Crisp Creamy Cole Slaw Western Style Baked Beans Western Style Baked Beans Fresh Vegetable Pasta Salad Fresh Baked Slider Rolls and Cornbread Fresh Baked Kaiser Rolls and Hot Dog Rolls Condiments Condiments BBQ Menus Soup and Salad Tailgater Pig Pickin’ $18.00/person $17.75/person Bayside Signature Chili *Slow Smoked Hog - Fallin’ off the Bone Tender with Sour Cream and Cheddar Cheese Traditional BBQ Chicken Pieces New England Clam Chowder Home Style Potato Salad Maryland Vegetable Crab Soup Crisp Creamy Cole Slaw Russet Baked Potatoes Western Style Baked Beans with Butter, Chives and Sour Cream Fresh Vegetable Pasta Salad Fresh Greens Salad with Seasonal Vegetables Fresh Baked Slider Rolls (Choice of 2 Dressings) Condiments Caesar Salad with Shaved Parmesan Pull Apart Yeast Rolls with Sweet Cream Butter *Min 50 people for whole hog Desserts Assorted Fresh Baked Cookies: Assorted Gourmet Dessert Bars Chocolate Chip, Oatmeal Raisin, M&M, Build Your Own Strawberry Shortcakes
Recommended publications
  • Championship Spareribs with Sweet Apple Barbecue Sauce
    CHAMPIONSHIP SPARERIBS WITH SWEET APPLE BARBECUE SAUCE IDEAL GRILL: SMOKE INTENSITY: strong PREP TIME: 45 minutes COOKING TIME: 4¾ to 6 hours SPECIAL EQUIPMENT: small spray bottle SERVES: 8 A great rack of ribs should have a layer of bark, that is, a dark brown and well-seasoned crust. Before you wrap the ribs in foil, make sure the bark is dark. RUB 3 tablespoons kosher salt 1 Prepare the smoker for indirect cooking with very low heat (225° to 250°F). 2 tablespoons pure ancho chile powder 2 tablespoons packed light brown sugar 2 In a medium bowl mix the rub ingredients. Put the spareribs, meaty side up, on a cutting 2 tablespoons granulated garlic board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the 1 tablespoon ground cumin base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached 2 teaspoons ground black pepper in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. Using a dull dinner knife, slide the tip under the membrane covering the back of 4 racks St. Louis-style spareribs, each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with each 2½ to 3½ pounds a paper towel and pull it off. Season the spareribs all over with the rub, putting more of the rub on the meaty sides than on the bone sides. ¾ cup apple juice ¼ cup cider vinegar 3 In a small spray bottle combine ¾ cup apple juice and ¼ cup cider vinegar.
    [Show full text]
  • Grab a Taste of Old Carolina. Sauces Inspired by the Regional Barbecue Backyard Ribs Variations of the Carolinas
    Grab a taste of Old Carolina. Sauces inspired by the regional barbecue Backyard Ribs variations of the Carolinas. Original Classic Original Gold Piedmont No. 5 Inspired by the tomato- Inspired by the mustard- Inspired by the famous based sauces of western based sauces of South Lexington-style barbecue QTips North Carolina. Th is Carolina. Th is style of sauces in the central part traditional sweet sauce sauce is not often served of North Carolina. Th is Pro Barbecue Secrets is familiar to northern north of the Mason- tangy barbecue sauce tastes. It’s a very smooth Dixon line. Fans of this has a slightly thinner From the Pitmasters at Old Carolina and mild blend of sauce appreciate its sweet consistency with its complex fl avors. Great yet peppery fl avor. Great tomato, vinegar and served on pork, chicken, served on pork, chicken, pepper blend. Great or ribs. brisket or ribs. served on pork, chicken, brisket or ribs. To order or for more information, visit www.oldcarolina.com. Place your ribs on top of each other bone side to bone 5 side on the grill side opposite of the heat source. Be sure the ends of the ribs do not overlap the heat source or they will dry and burn out. Cook for 5 to 6 hours with the Real Smoked Pork Ribs Using the lid closed, turning and rotating every hour until done. Indirect Grilling Method Th ree tests for doneness Th e ribs are fi nished cooking when the temperature of the • meat reaches 170° - 175°. For an accurate measurement, Ingredients insert the meat thermometer vertically between the bones.
    [Show full text]
  • Melissa Cookston Grill, Light the Coals, Then Bank to One Side; Put a with More of the Rub, 1 Tablespoon at a Time, If Memphis Barbecue Co
    fun cooking MEMPHIS-STYLE BABY BACK RIBS ACTIVE: 1 hr l TOTAL: 6 hr l SERVES: 4 to 6 FOR THE RUB 1 cup turbinado sugar ½ cup packed light brown sugar Pro pitmasters often use large wood chunks instead of chips—the flavor ½ cup kosher salt is stronger. If you’re using chunks, ⅓ cup Hungarian paprika keep in mind that you don’t need to ¼ cup ancho chile powder soak them, and you should only use 2 tablespoons granulated garlic them on charcoal grills, not gas. On 1 tablespoon onion powder 2 teaspoons mustard powder 1½ teaspoons cayenne pepper 4. When the grill registers 250˚, add the wood 1 teaspoon ground cumin chips: On a gas grill, fill a smoker box with the Freshly ground black pepper chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the FOR THE RIBS chips over the coals. Place the ribs bone-side 2 racks baby back ribs down on the cooler side of the grill. Cover the (2 to 2½ pounds each) grill and smoke the ribs for 2 hours (if using FIRE! 2 tablespoons packed light brown sugar charcoal, adjust the air vents and add more The barbecue world isn’t just a boys’ club, 2 tablespoons pure maple syrup coals as needed so the temperature stays thanks to these top pitmasters. Try these ¼ cup apple juice around 250˚). 5. While the ribs are smoking, lay out 2 long recipes in your own backyard! FOR THE BARBECUE SAUCE AND GLAZE sheets of heavy-duty aluminum foil (or double 2 tablespoons canola oil pieces of regular foil).
    [Show full text]
  • ORIGINAL HAWAIIAN BARBECUE® White Rice 1 Scoop/4 Oz 150 15.99 24.50 41.50
    S M L Serving Cal/ (8-10 (15 serv.) (25 serv.) 2,000 calories a day is used for general nutritional advice, but CATERING Size Serving serv.) calorie needs vary. Additional nutritional information available upon request. Chicken Katsu 1 piece/4.5 oz 350 33.99 55.99 88.99 Specials change periodically. Please call us for availability. BBQ Chicken 1 piece/4.5 oz 180 33.99 55.99 88.99 *Consuming raw or undercooked meats, poultry, seafood, shellfish, BBQ Beef 1 piece/3.2 oz 110 35.99 57.99 96.99 or eggs may increase your risk of food borne illness. Food layout and garnishes may not be exactly as shown. BBQ Short Ribs 1 piece/4 oz 160 44.99 75.99 119.99 REVISED 07/25/2020 - PRICES ARE SUBJECT TO CHANGE Kalua Pork w/Cabbage 1 scoop/3 oz 180 42.99 72.99 119.99 WITHOUT NOTICE. Beef Curry 1 scoop/3 oz 80 35.99 59.99 95.99 Beef Stew 1 scoop/3 oz 80 35.99 59.99 95.99 Fried Shrimp 1 piece/1 oz 80 46.99 75.99 105.99 Fried Fish 1 piece/2.5 oz 250 36.99 74.99 105.99 THE ORIGINAL HAWAIIAN BARBECUE® White Rice 1 scoop/4 oz 150 15.99 24.50 41.50 Brown Rice 1 scoop/4 oz 130 16.99 25.50 42.50 L&L Hawaiian Barbecue® is the only Hawaiian-based company that has successfully expanded across the United States. Macaroni Salad 1 scoop/4 oz 350 17.99 27.50 46.50 L&L has over 200 locations in Hawai‘i, California, Washington, Toss Salad 1 scoop/15 oz 50 33.99 49.99 72.99 Nevada, Arizona, Alaska, Oregon, Texas, Colorado, Utah, New York, Tennessee, Florida, Guam, Japan, Indonesia, Malaysia, the Pupu Platter 1 piece/4.5 oz 350 35.99 45.99 59.99 Philippines and growing! *A minimum of 24 hours advance notice is required for catering orders Customize your own Pupu Platters.
    [Show full text]
  • St. Louis Spareribs Thanks to Crowd Cow for the Ribs That Inspired This Recipe
    St. Louis Spareribs Thanks to Crowd Cow for the ribs that inspired this recipe. Ingredients 2 racks of Heritage St. Louis Spareribs 2 tbsp yellow mustard Big Green Egg Sweet & Smoky Seasoning 1 cup apple cider vinegar 1 cup water Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce Equipment Water bottle Big Green Egg Apple Chunks Cast Iron Sauce Pot with Basting Brush, optional Method Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C with apple chunks. Remove the membrane from the bone side of the ribs and remove any excess fat. Lightly coat both sides of the ribs with the yellow mustard. Season liberally with the Big Green Egg Sweet & Smoky Seasoning. Let the ribs rest for 15 minutes before placing on the EGG. While the ribs are resting, mix the apple cider vinegar and the water in the water bottle and set aside. After resting, place the ribs on the grid and cook for 2 hours. Spritz the ribs with the apple cider vinegar and water mixture. Repeat this process every 30 to 45 minutes for 5-6 hours. Once the internal temperature of the ribs reaches 195-200°F/ 91-93°C, baste the ribs with the Sweet & Smoky Kansas City Style Barbecue Sauce. Cook for another 15 minutes or until the sauce has caramelized. Remove the ribs from the EGG once the meat is probe tender. Cut between the bones and serve with extra barbeque sauce. Enjoy! Tip: The bend test is another way to tell ribs are ready.
    [Show full text]
  • Asado Focuses on the Simplicity of Argentine Cooking. We Pay Homage
    Asado focuses on the simplicity of Argentine cooking. We pay homage to Argentina’s Spanish roots in our smaller plates while the larger meats are cooked over our traditional charcoal-fired parrilla and open fire pit. We look forward to sharing our food, wine and memories of Spain and Argentina with you. Menú: Aliméntame Feed Me Menu Available for two or more guests 5 courses chosen by the chef ~ $70 p/p Not suitable for dietary requirements We are open from 12 till late 7 days a week On Public holidays there will be 10% surcharge on all food and beverage. Amex will attract a charge of 1.9% in addition to the final bill. TAPAS ~ PINTXOS Ostra: Oyster, guindilla pepper dressing, lemon 4.5 Lengua: Grilled beef tongue skewer, chimichurri 5 Pincho Moruno: Andalusian marinated chicken thigh skewer, mojo picon 5 Vieira: Hervey Bay half shell scallop, Galician butter 8 Croqueta: Salt cod croquette, sour cream, pickled fennel 5 Sardina: Sardine on toast, goats cheese, piquillo pepper, fried capers 6 Empanadas: ~ Beef, caramelised onion & smoked almond 6 ~ Sweetcorn, Manchego, Spanish peppers 6 RACIONES Pan con tomate: Toasted bread, tomato, garlic, olive oil, sea salt 5 Alcachofa: Artichoke hearts, grape tomatoes, garlic, chilli 15 Garbanzos Fritos: Chickpea & Manchego chips, smoked paprika aioli 14 Provoleta: Provolone cheese, dried oregano, sherry raisins 16 Costillas de cordero: Slow cooked lamb ribs, charred herb dressing 18 Ensalada de Tomate: Heirloom tomato salad, pickled onion, goat’s cheese, 16 croutons, tomato dressing Tartar: Beef tartare,
    [Show full text]
  • Original.Pdf
    ffERRINGS SALT PICКLING Herring barrel cream-soaked 280 AND VINEGAR PICКLE Baltic herring 260 Soft-salted cabbage 380 Dressed with beet-root 360 Fermented cabbage 380 п mustard sauce 320 Provensal cabbage 380 Wine-marinated 340 Pickled cucumbers 380 Herring cold smoked 280 Guryiskaya cabbage 380 Big Caspian herring 490 Soft-salted cucumbers 380 Pickled ог soft-salted tomatoes 380 SALADS AND SNACKS Cherry tomatoes 380 Jelly of 3 types of meat 380 Pickled apples 380 Carpaccio of duck with turnip апd sea buckthorn 460 Salt mushrooms (100g) Согпеd beef with honey-mustard sauce 450 280 Tartarian beef with pickled cucumber 460 Теlпоуе of сагр 980 Mushrooms in sour cream 420 Ears of chanterelle 400 CAVIAR The burbot liver with опiоп marmalade 650 Cod liver with mustard dressing 420 Pressed sturgeon (50gr) 2600 Home salad with fragrant oil 280 Black sturgeon (100gr) 2600 Russian salad "Zhivago" with pickled cucumber 370 Russian salad Lucien 750 Red trout 750 Vinegret of КuЬап tomatoes with Yalta опiоп 380 Red salmon 650 Greens salad with salmon апd spinach 580 Mushroom Paste COLD CUTS Salad with пеw potatoes апd cream, 320 red caviar апd dill Eggplant Paste 300 Salmon far East 560 490 СгаЬ salad with oranges and pike гое 650 Pike 580 Salad with snake-root knotgrasses, arugula and pumpkin Salmon smoked 490 560 Herring in а pancake Sturgeon fillets 550 Salad with roots with dried cranberries 280 Salad with roast beef, arugula and raspberries 590 with scallions 250 Nelma 550 Warm salad with chicken umЫes апd wild partridge Ьеггу 380 Chir450 Omul
    [Show full text]
  • Unlimited Korean
    UNLIMITED KOREAN BBQ Everyone at the table must participate and order the same option Must be 2 Adults+ (No singles for Unlimited BBQ) 1 Hour 30 min Maximum Grill Time Last Call is 20 minutes before time limit Served with Rice, Side Dishes, Lettuce & Dipping Sauces Must order four different types of meats on the first round Option A Adults $23.99 Ages 4-8 $11.99 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce 4. Chicken Bulgogi 닭불고기 Chicken marinated in sweet soy sauce 5. Spicy Chicken (spicy) 매운 닭불고기 Spicy chicken thigh 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Thinly sliced pork w/spicy sauce Option B Adults $28.99 Ages 4-8 $14.49 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce Extras 4. Chicken Bulgogi 닭불고기 Coke, Diet Coke, Sprite, Mr. Pibb $2.99 Chicken marinated in sweet soy sauce Extra Rice bowl $1.99 5. Spicy Chicken (spicy) 매운 닭불고기 Rice Cake Sliced $1.99 Spicy chicken thigh Rice Cake Wraps $1.99 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Spicy Pork Sliced Potato FREE 치마살 7. Skirt Steak Kabocha (sweet squash) FREE Fresh cut skirt steak Mushroom FREE 8. Galbi 갈비 Sweet Potato FREE Our famous Sweet soy marinated Short Ribs Steamed Egg or Doenjang Jjigae FREE/per table 9. Galbi Jumulluck 갈비 주물럭 Beef short ribs seasoned with salt, pepper & sesame oil Leftover Charge $10 per person No togo boxes for leftovers given Consuming raw or undercooked meats, poultry, 18% Gratuity for Parties of 6+ seafood, shellfish, or eggs may increase your risk of foodborne illness Max check split limited to 4 cards Option C Adults $31.88 Ages 4-8 $15.99 Kids 3 & Under FREE 1.
    [Show full text]
  • 2016 Steven Raichlen Best of Barbecue
    Best of Barbecue™ tools and accessories from the multi James Beard Award-winner, Barbecue Hall of Famer, and host of Project Smoke and Primal Grill on PBS. Steven Raichlen has been called the “Shakespeare of barbecue”, but the ultimate goal of his long career has been to bring the joy of live fire cooking to people across all demographics and skill levels. After all, live fire is the world’s oldest and most universal cooking method. It’s easy to see why Raichlen would dedicate his life to exploring the world of smoke and fire in more than 50 countries on 6 continents. His decades of expe - rience have resulted in 30 books, 14 TV shows, 5 James Beard Awards, and, as of this year, entry into the Barbecue Hall of Fame. This year also brings the second season of his popular PBS TV show, Steven Raichlen’s Project Smoke, and the gorgeous full-color Project Smoke companion book. Raichlen’s new direction reflects the explod - ing interest in smoking from the barbecuing and grilling public. More and more of us want to introduce soulful smoke flavors into our food, whether we grill over a hot fire or smoke the traditional way — low and slow. To meet smoke’s growing popularity, Raichlen has introduced new smoking products in his Best of Barbecue ™ product line, including his Stainless Steel Smoke Pucks, Cast Iron Smoking Grate / Plancha, and Smoked Food Log Book. But Raichlen hasn’t neglected the grilling classics. Everything you need for a cookout is here in this catalog. Grill baskets make cooking even the most difficult and delicate foods easy; racks for ribs, seafood, and even potatoes save space on your grill; oversize grill brushes and other ingenious tools make grill maintenance a snap.
    [Show full text]
  • Appetizers Ensaladas / Salads De La Parrilla / from the Grill Sandwiches
    Our Menu Appetizers Ensaladas / Salads Orden de Chorizos | $ 6.90 Mixta (Lettuce, Tomato, & Onion) | $ 4.50 (2 Sausages) Completa (Lettuce, Tomato, Onion, Egg, & Carrot) | $ 6.50 Orden de Morcillas | $ 6.90 Amicci (Egg, Carrot, & Beet) | $ 6.90 (2 Blood Sausages) Ceasar (Lettuce, Parmesan Cheese, & Croutons) | $ 5.50 Mollejas (Sweetbreads) | $ 6.90 Pampa | $ 7.95 Empanada de Carne (Meat empanada) | $ 2.25 (Prosciuto, Cheese, Tomatoes, Lettuce & Black Olives) Empanada de Pollo (Chicken Empanada) | $ 2.25 Chicken Caesar | $ 8.90 Empanada de Espinaca (Spinach empanada) | $ 2.25 (Chicken Breast, Lettuce, Parmesan Cheese & Croutons) Empanada de Queso y Cebolla (Cheese & Onions ) | $ 2.25 Tuna Salad | $ 7.90 Empanada de Jamon y Queso (Ham & Cheese) | $ 2.25 (Tuna, Lettuce, Tomato, Onions, & Black Olives) Empanada de Queso y Membrillo (Cheese & Quince) | $ 2.90 Skirt Salad | $ 13.99 (Skirt Steak, Lettuce, Tomato, Onions & Blue Cheese) Provoleta (Provolone Cheese) | $ 6.50 Rusa (Potatoes, Carrots, Sweet Peas, Egg, & Mayo) | $ 6.90 Matambre with Salad | $ 9.90 Caprinni | $ 7.95 Capresse Empanada (Cheese, Tomato & Basil) | $ 2.25 (Tomatoes, Lettuce, Goat Cheese, Walnut, Caramelized Apple, Chinchulines | $ 6.90 Black Olives, & House Dressing) | $ 7.90 Salchicha Parrillera Capresse | $ 6.50 (Tomatoes, Mozarella, & Pesto) Riñones (Kidneys) | $ 6.90 Chinchulines (Small Intestine) | $ 6.90 De la Parrilla / From the Grill Entraña (Skirt Steak) | $ 13.99 Sandwiches Asado de Tira (Short Ribs) | $ 17.99 Lomo (Tenderloin) | $ 19.99 Vacío (Flank Steak) | $ 13.99 Bife de Chorizo (NY Steak 12 oz.) | $ 21.90 Entraña (Skirt Steak Sandwich) | $ 13.99 Ribeye (Ribeye 12 oz.) | $ 19.90 Lomo (Tenderloin) | $ 19.90 Pechuga de Pollo (Grilled Chicken Breast) | $ 8.90 Milanesa (Breaded Steak) | $ 10.50 Pork Chops (Two 8 oz.
    [Show full text]
  • Of Escherichia Coli 0157:H7+
    1260 Journal of Food Protection, Vol. 59, No. 12, 1996, Pages 1260-1266 Copyright ©, International Association of Milk, Food and Environrnantal Sanitarians Validation of Pepperoni Processes for Control of Escherichia coli 0157:H7+ JAY C. HINKENS,lt NANCY G. FAITH,2 TIMOTHY D. LORANG,! PHILLIP BAILEY,l DENNIS BUEGE,3 CHARLES W. KASPAR,2 and JOHN B. LUCHANSKy2,4* IDoskocil Companies 1nc., Jefferson, Wisconsin 53549; and 2Department of Food Microbiology and Toxicology, Food Research 1nstitute, 3Muscle Biology Laboratory, and4Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706, USA (MS# 96-18: Received 7 February 1996/Accepted'l April 1996) ABSTRACT break another outbreak of E. coli 0157:H7 was linked to meat, this time, a dry fermented pork and beef salami (8). The outbreak of Escherichia coli 0157:H7 linked with The salami outbreak involved 20 individuals in Washington dry-cured salami in late 1994 prompted regulatory action that (age range, 23 months to 77 years; median age, 6 years; 3 required manufacturers of fermented products to demonstrate a hospitalized; one 6-year-old with hemolytic uremic syn- 5-log unit reduction in counts of this pathogen during processing. Therefore, pepperoni batter (75% pork:25% beef with a fat content drome [HUS]) and 3 individuals in California (age range, 4 of ca. 32%) was inoculated with a pediococcal starter culture and a to 75 years; 3 hospitalized; one 4-year-old with HUS) (8). E. five-strain mixture of E. coli 0157:H7 (~2 X 107 CFU/g) and coli 0157:H7 was found on presliced product from delicates- stuffed into 55-mm diameter fibrous casings 47 cm in length.
    [Show full text]
  • Np 093 16.Pdf
    • • / I , .++• Greater Newark's Hometown Newspaper Since 1910 .++• 93rd Year, Issue 16 ©2002 May 8,2002 Newark, Delaware • SOt Getting Newark celebrates its Newark girls better all tie St. Mark's. the time. downtown. - - PAGE :s PACE ti - ~,.~-~-----=""~~~~~~~ - ~~----- - - .. Up FRONT Kicking back with Getreadl Some' bits tea on Mom's Day Judge Morris Estate showing to be and pieces off wildflowers and garden By JIM STREIT By CHRISTINE E. SERIO patient . NEWARK POST STAFF WRITER NEWARK POST STAFF WRITER HE FIRST of the month Tfinds me rummaging Delays expected as work through the stack of OMS CAN TAKE A BREAK from juggling careers Post-Its cluttering my desk. and family and enjoy a variety of tea parties planned begins on Library Avenue, Like the tornado that hit Cecil for Mother's Day this year. County last week, I'm dealing Sipping tea in a garden may be one way to give mom the cel­ road closures begin mid-June with them: ebration she deserves. Staff at White Clay Creek State Park • Last week's ranting Nature Center in Newark will host a Wildflower Walk and Tea at By MARY E. PETZAK about baseball and my memo­ the Judge Morris Estate on Polly Drummond Hill Road. ries of riding the streetcar to Daughters or sons can treat mom at 10 a.m. on Saturday or 1 NEWARK POST STAFF WRITER Baltimore Orioles spurred an p.m, on Sunday at the historic home built in the late 1700s and interesting visit last week. once lived in by Judge Hugh Morris, a Delaware judge and a on Library AvenuelRoute 72 in Newark, designated the next Carl H.
    [Show full text]