Degustation Menu

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Degustation Menu Smoked reef fish mousse, bisque foam, dashi pickled vegetables & edamame 2012 Gerard Bertrand Chardonnay Languedoc, France Quail ballotine, toasted grain risotto, onion consommé & sage 2011 Saint Paul Pinot Noir Pays D’oc, France Roast pork fillet in prosciutto, pork belly, sweet potato purée, grilled pear & green olives 2013 Chateau Bel Air Bordeaux, France Slow cooked wagyu rump, parsnip, wilted greens, potato rosti & caramelised shallots 2012 Bouchard Côtes du Rhône Rhône, France Caramelised banana tarte, dark chocolate & espresso ice cream 2009 Chateau Pavillion Bordeaux, France $90 food only $130 food with matching wines Hors d’oeuvre Freshly shucked Pacific oysters with a ponzu sauce 16.50 32.00 Foie gras, poached quince, toasted brioche & port syrup 29.50 Roast snails in the shells with garlic butter & brioche crumbs 18.50 Entrées Soup of the day 15.50 Twice baked Roqueforte & spinach soufflé 18.50 Smoked reef fish mousse, bisque foam, dashi pickled vegetables & edamame 20.50 Roast Moreton Bay bug tails, boudin noir parfait, green apple & fennel 22.50 Pan-fried sweetbreads, nameko mushrooms, green peas & celeriac crumb 20.50 Quail ballotine, toasted grain risotto, onion consommé & sage 21.50 Seared venison loin, sour red berries, cocoa nib soil, Jerusalem artichoke 22.50 Mains Crispy skin barramundi, parsnip purée, roast truss tomatoes, prosciutto, broad beans & lemon beurre noisette 37.50 Bouillabaisse 38.50 Roast lemon and thyme spatchcock, sweet corn purée, braised red endive, toasted buckwheat & maple glazed bacon 35.50 Roast duck breast, celeriac purée, ricotta beignet, blood orange gel & saffron cauliflower 38.50 Roast pork fillet in prosciutto, pork belly, sweet potato purée, grilled pear & green olive 38.50 Roast rump of Milly Hill lamb, roast carrot purée, spiced Dutch carrots, labneh, dukkah & charred onion 39.50 Slow cooked wagyu rump, duck fat potato, wilted greens & caramelised shallots 37.50 add foie gras 15.00 Chateaubriand for two 80.00 Dishes are accompanied with Lyonnaise potatoes, glazed carrots & steamed green beans Accompaniments 9.00 Green salad, honey mustard dressing & herbs Pommes frites Sautéed Brussel sprouts, speck & sherry vinegar Steamed green beans & toasted almonds Cauliflower gratin Desserts Passionfruit soufflé, coconut ice cream 17.50 Vanilla crème brulée, marmalade gel, cumquats, black sesame & dill 15.50 Caramelised banana tarte, dark chocolate & espresso ice cream 15.50 Milk chocolate & rosemary mousse, honeycomb, macadamia, berries 12.00 Classic crème caramel, rum tipsy muscatels, pine nut Florentine 12.00 Cheese One $13 / two $17 / three cheese $21 Buche d’Affinois, triple cream France Comte, semi hard France St Agur, blue France Pyengana, cheddar Tasmania Epoisse, washed rind France Cheeses are served with seasonal accompaniments Dessert Wines 2013 Elderton Golden Barossa Valley, SA 9 50 2007 Beames de Venise Bordeaux, France 13 55 2012 Woodstock McLaren Vale, SA 42 2007 Mistletoe Hunter Valley, NSW 65 1997 Chateau d’Yquem, Sauternes Bordeaux, France 480 .

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Effect of Pork Belly-Type on the Microbiology of Bacon Cured with Or Without Potassium Sorbate
29 Journal ofFood Protection, Vol. 45, No.1, Pages29·32 "anuary 1982) Copyright ©, International Association of Milk, Food, and Environmental Sanitarians Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate M. K. WAGNERl, A. A. KRAFT2*, J. G. SEBRANEK3, R. E. RUST3, and C. M. AMUNDSON3 Departments ofFood Technology and Animal Science. Iowa State University, Ames, Iowa 50011 (Received for publication January 30, 1981) Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/1/29/1650545/0362-028x-45_1_29.pdf by guest on 02 October 2021 ABSTRACT becoming well supplied with reports concerning nitrite and alternative agents for cured meats. Current information suggests that sorbate is an Fat- and lean-grade hog bellies were used to evaluate the effective antibotulinal agent (13), but more information microbiology of bacon cured with either 40 ppm of nitrite is needed relative to other microorganisms. particularly +0.26% of potassium sorbate or 120 ppm of nitrite with no spoilage types on bacon. Further, little is known about potassium sorbate. Bacon slices were inoculated to provide an the relation of packaging and processing variables on 5 6 initial representative flora of 10 -10 organisms per g of meat. meat products cured with sorbate. Bacon was packaged in high barrier film with high vacuum The purpose of this study was to observe the effects of (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of different pork belly-types (fat or lean) on the bacterial mesophiJic, psychrotrophic and lipolytic organisms.
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Small Plates Meat & Cheese Salads
EXECUTIVE CHEF STEPHEN LINDSTROM a fresh ingredient American eatery & bar SMALL PLATES SANDWICHES choice of french fries or house salad SHELLS & PORK BELLY spicy cilantro tomato broth, grilled bread 15 BLUE CHEESE MUSHROOM BURGER SHRIMP COCKTAIL 10 oz house grind, horseradish blue lemongrass, green curry cocktail 13 cheese, beer battered fried onion, rosemary mushroom, whole grain mustard 16 STEAMED BUN chef's choice 3 for 12/ 6 for 18 FRENCH LAMB DIP dijon mustard, caramelized onion, gruyere, jus 16 PEROGIES potato,cheddar, jalapeño, corn, pickled cabbage, basil crème fraîche 13 CHICKEN SANDWICH CRISPY CHICKEN WINGS buttermilk brined, jalapeño honey pickles, choice of : Alabama white sauce or Gochujang chili sauce LTO, house-made honey mustard 14 celery, carrot 12 THICK B.L.T. HELLIM & HEIRLOOM house-smoked thick cut bacon, sweet hot bruschetta, grilled bread tomato jam, lettuce, tomato, focaccia 12 (not included in happy hour) 14 PICKLE PLATE FLATBREADS house-pickled vegetables 11 GRILLED CHICKEN & HOUSE MOZZARELLA CREAMED SPINACH DIP roasted red pepper, tomato, herbs, fried fried artichoke leaves, gruyere, white cheddar, roasted garlic, warm bread 13 garlic 13 TEMPURA CURRIED CAULIFLOWER red curry, pineapple salsa 12 DUCK SAUSAGE & MUSHROOM crispy garlic, pecorino, herb pesto 14 MEAT & CHEESE $6 each VEGETABLE & RICOTTA rosemary mushroom, roasted tomato, DUCK SAUSAGE artichoke, arugula salad, ricotta, pesto, fried garlic 13 JALAPENO CHEDDAR SAUSAGE CHEF'S SAUSAGE CHEF'S DAILY FLATBREAD chef's daily creation 13 GOAT CHEESE COW CHEESE
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Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
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City Pork Brasserie & Bar 7327 Jefferson Hwy Baton Rouge, LA
Sunday-Saturday City Pork Brasserie & Bar 11AM-8PM 7327 Jefferson Hwy Baton Rouge, LA 70806 225-615-8880 APPETIZERS SANDWICHES served with chips Wild Boar Flautas $13 tortilla rolled, braised wild boar, smoked avocado cream, Gulf Fish Sandwich $14 smoked cheddar, pickled onions, micro-cilantro seared gulf fish with remoulade, lettuce and tomato on Pork Debris Spring Rolls $12 brioche bun asian slaw, peanut sauce, noodles, banh mi pork, carrots, sprouts Big Pig $13 pulled pork, house bbq, coleslaw on brioche bun Baby Back Ribs $14 smoked half rack, house bbq sauce, cilantro Big Chicken $12 CP smoked chicken, house bbq, coleslaw on brioche bun Brisket Nachos $15 house chips, brisket, queso, coleslaw, jalapeno, bbq sauce Brisket $15 14 hour smoked brisket, horseradish cream, sweet pickles, Salmon Saltine $14 house smoked salmon, dill aioli, avocado, capers, sundried pickled red onions on brioche bun tomato and red onion City Club $13 Sticky Wings $13 smoked chicken, house cured & smoked ham & bacon, honey swamp pop cane cola, ginger chili, lime zest mustard, swiss, lettuce, tomato on multi-grain bread Boudin Balls $9 BLT $12 house boudin, remoulade, pickled onions, sweet pickles and house bacon, tomato, lettuce & mayo on texas toast pickled jalapenos Cubano $13 SALADS pulled pork, house cured ham, swiss, house pickles, mojo sauce on cuban bread Local Greens $9 spring mix, tomato, radish, bacon lardons, gorgonzola Pork Belly Hoagie $14 crumbles, red onions, pepper jelly vinaigrette coffee braised pork belly, house bacon, mustard greens, smoked cheddar on cuban bread Jefferson Greens $15 spring mix, tomato, radish, smoked chicken, bacon lardons, CP Brisket Burger $15 gorgonzola crumbles, red onions, pepper jelly vinaigrette 8oz.
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226142258.Pdf
PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS A Thesis Submitted to the College of Graduate and Postdoctoral Studies in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon By Olugbenga Philip Soladoye 2017 © Copyright Olugbenga Philip Soladoye, July 2017. All rights reserved. PERMISSION TO USE In presenting this thesis, in partial fulfillment of the requirements for a degree of Doctor of Philosophy from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis, or parts thereof, for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis. Requests for permission to copy or to make other use of material in this thesis in whole or in part should be addressed to: Head of the Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon, Saskatchewan Canada S7N 5A8 i ABSTRACT The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork carcass compositional estimate and pork belly softness measurement.
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8:11:15 Updated Cookbook.Pdf
Contents: Appetizers Rosy Cheese Ball-1 Cheese Appetizers-1 Spiced Pineapple & Ham Kebabs-1 Sausage Appetizers-1 Hot Dog Horsd’oeuvres-2 Cheese-Its-2 Vegetable Dip-2 Sausage Balls-2 Cheese Rolls-2 Crab Mornay-3 Cheese Puffs-3 Lemon-Garlic Skewered Shrimp-3 Best Bruschetta Ever-4 Little Pizzas-4 *Parmesan Rounds-4 *BLT Dip-4 Beverages Favorite Punch-5 Punch-5 Banana Punch-5 Spiced Apricot Punch-5 Mulled Cider-5 *Strawberry Spritzer-6 *Ice Tea from Edelweiss Restaurant-6 Bread Sour Cream Biscuits-7 Biscuits-7 Mile-High Biscuits-7 Refrigerator Biscuits-7 *Cheesy Drop Biscuits-8 *Cranberry Pecan Bread-8 *Sour Dough Bread-8 *Spoon Bread-9 Breads-Sweet Tasty Apricot Nut Loaf-10 Cranberry Fruit Nut Bread-10 Banana Bread-10 Double Maple Muffins-11 Sour Cream Twists-11 *Blueberry Coffee Cake-12 *Cranberry-Orange Scones12-A Breakfasts Dutch Babies-13 Feather Pancakes-13 Honey French Toast-13 Southern Sunshine-14 *Quick Waffles-14 Brunch Impossible Brunch Pie-15 Quiche Lorraine-15 *Sunday Brunch Casserole-15 *Belgian Waffles-16 *Baked French Toast Casserole with Maple Syrup-17 Salads & Dressings Chicken Salad-18 Cranberry Salad-18 Seven-Up Salad-18 Five Cup Salad-19 Watergate Salad-19 Frozen Dessert Salad-19 Broccoli Salad-19 Black Raspberry Jello Salad-20 Cranberry Salad-20 Fresh Fruit Salad-20 Christmas Ribbon Salad-20 Pat’s Bow Tie Pasta Salad-21 Lime Party Salad-21 Fruit Salad-21 Ginger Ale Salad-21 Jello Salad-22 Congealed Salad-22 Waldorf Salad-22 Frozen Fruit Salad-22 Summer Salad-23 Fresh Fruit Salad with Limeade Dressing-23 Frosted Strawberry
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Cafe Indiana Cookbook
Cafe Indiana Cookbook Terrace Books, a trade imprint of the University of Wisconsin Press, takes its name from the Memorial Union Terrace, located at the University of Wisconsin–Madison. Since its inception in 1907, the Wisconsin Union has provided a venue for students, faculty, staff, and alumni to debate art, music, politics, and the issues of the day. It is a place where theater, music, drama, literature, dance, outdoor activities, and major speakers are made available to the campus and the community. To learn more about the Union, visit www.union.wisc.edu. Cafe INDIANA ~ ~ ~ Cookbook Joanne Raetz Stuttgen and Jolene Ketzenberger Terrace Books A trade imprint of the University of Wisconsin Press Terrace Books A trade imprint of the University of Wisconsin Press 1930 Monroe Street, 3rd Floor Madison, Wisconsin 53711-2059 uwpress.wisc.edu 3 Henrietta Street London WC2E 8LU, England eurospanbookstore.com Copyright © 2010 The Board of Regents of the University of Wisconsin System All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any format or by any means, digital, electronic, mechanical, photocopying, recording, or otherwise, or conveyed via the Internet or a Web site without written permission of the University of Wisconsin Press, except in the case of brief quotations embedded in critical articles and reviews. 5 4 3 2 1 Printed in the United States of America Library of Congress Cataloging-in-Publication Data Stuttgen, Joanne Raetz, 1961– Cafe Indiana cookbook / Joanne Raetz Stuttgen and Jolene Ketzenberger. p. cm. Includes bibliographical references and index. ISBN 978-0-299-24994-6 (pbk.
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DSI™ 800 Pork Belly Processing System 300 Without Notice
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Easy Homemade Bacon Recipe Smoked Bacon
Easy Homemade Bacon Recipe In this recipe the bacon is made from a section of pork belly. You'll need... • One 4 pound boneless pork belly • One-half cup dark brown sugar • One-half cup Tender Quick® Meat Curing Mix • One tablespoon coarse ground black pepper Rinse the pork belly and rub in the black pepper, covering all sides. Next, press the Tender Quick® curing mix onto the belly. And after that, the brown sugar. Place the pork belly in a large plastic food storage container or food storage bag and refrigerate for four days, turning over once each day. After the fourth day, rinse off the cure and sugar, then dry the belly off with paper towels. Allow the now-cured pork to air dry while you prepare the smoker. Smokin' Bacon The next step of the homemade bacon recipe is to smoke the cured pork belly in a cold smoker for 4 to 6 hours, depending on how smoky you want your bacon to taste. You can smoke the bacon in a hot smoker, but try to keep the smoker temperature below 200 degrees Fahrenheit. And remove the pork when it reaches 140 degrees Fahrenheit. You don't want it to cook in the smoker. It just needs to get some smoke flavor. After smoking, wrap the bacon in plastic wrap, then in foil, and refrigerate for at least two days before slicing and frying as you would regular store bought bacon. Smoked Bacon (PS Seasoning & Spices, Inc.) Suggested Curing Procedure • 5 Gallons Ice Water (35-40 degrees F) • 5 lbs.
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Menu for Week
Featured Tsa Tsio (“saat-soo”) (Duroc) $10 per lb. Madagascar's version of Chinese Char Sui pork. Strips of Duroc pork shoulder are cured and marinated overnight in a mix of honey, vanilla-infused rum, our house- made Chinese 5-spice and a little Madagascar-style hot sauce. Enjoy like jerky or slice & use in sandwiches, ramen, salads etc. Pulled Pork (Berkshire) $8 per lb. Whole local Berkshire pork shoulders rubbed with salt and pepper for 2 days. Cold-smoked for 8 hours over a real wood fire of oak and fruitwoods. Then roasted very low and very slow in an oven overnight. Scottish Black Pudding $8 per lb. Traditional blood pudding from Scotland thickened with milk-cooked oats and seasoned with bacon ends, sage and allspice. Ready for a fry up. Smoked Candied Peanuts $4 per đ lb. pack Sweet, crunchy and just a touch of heat. BACONS Brown Sugar Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured for 10 days, coated with black pepper, glazed with brown sugar and smoked over oak and juniper woods. Traditional Bacon (Duroc) $8 per lb. (sliced) No sugar. No nitrites. Nothing but pork belly, salt and smoke. Thick cut traditional dry-cured bacon smoked over a real fire of oak and fruitwoods. Garlic Bacon (Duroc) LIMITED $8 per lb. (sliced) Dry-cured Duroc pork belly coated with garlic and smoked over real wood fire. Black Crowe Bacon (our house bacon) (Duroc) $9 per lb. Dry-cured double-smoked bacon seasoned with black pepper, coffee grounds, garlic and Ancho chili.
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C H a R C U T E R I E
, Barcelona is a cashless restaurant. Credit and debit accepted. C H A R C U T E R I E & 704.741.0300 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 and Sunday only 12pm-3pm) JAMÓN SERRANO SPINACH-CHICKPEA CAZUELA 7.50 Cumin, Roasted Onion, Lemon BRUNCH FIDEOS 14.50 Segovia Pork Belly, Egg, Garlic Aioli Dry-cured Spanish ham PAN TOMATE 4.50 SPECK ESTRELLADOS 10.50 SPECK Olive Oil, Sea Salt Hand-Cut Fries, Egg, Garlic Aioli Italy Dry-cured, lightly smoked ham BLISTERED SHISHITO PEPPERS 7.50 SERRANO BENEDICT 7.50 Sea Salt, Lime Tomato, Hollandaise SORIA CHORIZO United States MARINATED OLIVES 5.00 OLIVE OIL PANCAKES 7.00 Dry-cured, pork sausage, smoky & Citrus, Garlic, Chili Flakes Dulce De Leche Butter garlicky EGGPLANT CAPONATA 5.00 TORRIJAS 6.50 SOBRASADA Sweet Peppers, Basil Berries, Crema Catalana Majorca Soft, spreadable chorizo CORN CAZUELA 7.50 SHAKSHUKA 8.00 Zucchini, Tomato, Salsa Verde Baked Egg, Grilled Bread IBÉRICO CHORIZO Salamanca BROCCOLINI 8.50 SHRIMP & GRITS 10.50 Dry-cured Ibérico pork sausage Lemon, Chili Flake Chorizo, Scallions WHIPPED SHEEP’S CHEESE 7.50 FUET Catalonia Truffle Honey, Pimenton Dry-cured pork sausage CRISPY BRUSSELS SPROUTS 7.50 S A L A D S 6-MONTH MANCHEGO Sherry & Fig Reduction, Onions La Mancha ENSALADA MIXTA 8.00 Firm, cured sheep’s milk, sharp & OVEN ROASTED CAULIFLOWER 8.00 Olives, Onions, Tomatoes, Apple Cider Vinaigrette piquant Manchego GRILLED CORN 8.00 DRUNKEN GOAT PATATAS BRAVAS 7.50 Pickled Onion, Drunken Goat, Crispy Garbanzo, Murcia Salsa Brava, Garlic
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Sandwiches | Brötchen Untill 16.00
Sandwiches | Brötchen Untill 16.00 Club Sandwich | chicken | bacon | avocado | tomato | red onion | egg | chips 15 Club Sandwich | Hähnchen | Speck | Avocado | Tomate | rote Zwiebel | Ei | Chips Available with white, brown or spelt bread | Erhältlich auf Weiß-, Braun- oder Dinkelbrot Smoked salmon | toast | shallot | capers | lemon | crème fraiche 17.5 Räucherlachs | Toast | Schalotten | Kapern | Zitrone | Crème Fraîche Available with white, brown or spelt bread | Erhältlich auf Weiß-, Braun- oder Dinkelbrot Hotdog HTD | bockwurst | sauerkraut | fried onion | musterd mayonnaise 12.5 Hotdog HTD | Bockwurst | Sauerkraut | Röstzwiebel | Senfmayonnaise Farmers tosti | spelt bread | ham | Reypenaer cheese 8.5 Bauerntosti | Dinkelbrot | Schinken | Reypenaer Käse Croque madame | spelt bread | fried egg | ham | Reypenaer cheese | fries 11 Croque Madame | Dinkelbrot | Spiegelei | Schinken | Reypenaer Käse | Pommes Foccacia goat cheese | dried tomato | eggplant | roasted bell pepper 12.5 Focaccia Ziegenkäse | getrocknete Tomate | Aubergine | geröstete Paprika Eggs "sunny side up" | ham | cheese | bacon 11.5 Strammer Max "sunny side up" | Schinken | Käse | Speck Available with white, brown or spelt bread | Erhältlich auf Weiß-, Braun- oder Dinkelbrot Omelet BLT | bacon | tomato | spring onion | rocket lettuce | toast 12.5 Omelett | Speck | Tomate | Lauchzwiebel | Rucola | Toast Available with white, brown or spelt bread | Erhältlich auf Weiß-, Braun- oder Dinkelbrot Side items | Side Items BLT Bread | herb butter | aïoli 4.5 BLT Brot | Kräuterbutter | Aïoli Side salad | cucumber | tomato | radish | apple dressing 6 Site Salat | Gurke | Tomate | Radieschen | Apfeldressing Grilled vegetables | Gegrilltes Gemüse 6 Mashed potatoes | Kartoffelpüree 4.5 Flemish fries | Zaanse mayonnaise 4.5 Flämische Pommes Frites | Zaanse Mayonnaise Vegetarian available Vegan available Do you have any allergies, special needs or limited time? Please, let us know in advance so we can do our utmost to take care of your wishes.
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