CONTINENTAL BREAKFAST (90 Minute Service)
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Eggs 10599708.Pdf
PREFACE . HIS b k h a s been c m iled wit a t w fld objec t oo o p h o o t o n c ea e t h e u se o f e a s o o a nd t h u s i r s ggs f d , inc rea se t heir pro duc t io n . No o t her a r t ic le o f food is su it a ble a like fo r o ld a n d u n fo r r c a nd r fo r e c u e a nd a c et c for yo g, i h p oo , pi r s s i s , a t t hle es a nd i nv a lids . B elievi ng t ha t a gr ea t er u se o feggs a s food c a n b est b e bro ught a b ou t by a kno wledge o ft heir c omp o si t i on a nd t h e nc e o fc o o e t h e c o e h a s c a r e u pri ipl s k ry , mpil r , by f l c a fi c a t on t e t o n a t e t a n t o u t r ec l ssi i , ri d dimi ish r h r h m l iply i p es a nd yet present suc h v a ri a t ion s t h a t a ny h o u sekeep er m a y a da p t ea c h met ho d t o t h e m a t eria ls a lrea dy a t h a n d . -
Breakfast Sides Pancakes, Etc. Tex Mex Omelettes Benes
Arena District 277 W Nationwide Blvd Columbus, OH 43215 614-222-3008 COMBOS OMELETTES served with your choice of side and toast Our Famous Hearty Breakfast two eggs*, buttermilk pancakes, choice of bacon, sausage or ham, & choice of side, Denver ham, onions, green peppers, mushrooms & served with Milligan’s Ohio Maple Syrup - 10.49 (527-947) monterey jack - 9.89 (747) Big Bite Breakfast two eggs*, choice of bacon, sausage or STF fresh spinach, diced tomatoes & crumbled feta cheese ham, choice of side & toast - 8.99 (486-906) - 9.29 (597) King CFS hand breaded chicken fried steak, sausage gravy, two Veggie egg white omelette, tomatoes, onions, peppers, eggs*, choice of side & toast - 12.49 (978) spinach, mushrooms & jack cheese - 9.69 (499) Meat Lover’s Breakfast two eggs*, bacon, ham and sausage, Country sausage, hash browns, onions, peppers, cheddar, choice of side & toast - 9.69 (806) & sausage gravy - 10.29 (1030) Baja bacon, avocado, pico de gallo, queso fresco & crema - 10.29 (597) SPECIALTIES Loaded Hash Browns golden-crispy hash browns, topped with two eggs*, sausage gravy, cheese and sautéed onion. TEXMEX served with toast - 8.99 (787) Migas Breakfast Tacos egg, tortilla chips, queso fresco, cilantro, pico de gallo & avocado. choice of side - 8.99 (623) Big Breakfast Sandwich two over-hard eggs, bacon, cheddar and chipotle mayo on a toasted brioche roll. choice Breakfast Quesadilla scrambled eggs, black bean salsa, of side - 9.29 (835) tomatoes, red onion & jack, stuffed in a golden crisped flour tortilla - 9.29 (747) Stuffed Biscuit & Gravy a giant fresh baked biscuit stuffed with sausage, peppers, onions & cheese. -
Avocado on Toast Frisée Salad Eggs Benedict
E U P F K O A R BRUNCH SAT & SUN 10AM - 4PM W E A S T O T R TO SHARE H E P E N FRENCH TOAST STICKS MAC & CHEESE BITES Brown Butter Maple Syrup.............$8 (4 Pieces) Breaded & Deep Fried w/ Smokey Sauce...........$8 (4 Pieces) JUICE EAT LOCAL All of our food is sourced ORANGE...................4 BEET & APPLE locally from New York's Freshly Squeezed ...........7 BRUNCH finest growers, butchers, GRAPEFRUIT.........4 cheesemongers & bakers. Spike Your Juice. Ask For Recommendations .................. +3 AVOCADO ON TOAST FRIED CHICKEN & WAFFLE Poached Eggs & Chili Flakes .................................... 13 Brown Butter Maple Syrup...........................................15 PENROSE CURES ADD: Smoked Bacon +3 ADD: Smoked Salmon +6 BAKED EGGS HAPPY CAFFÈ BORGHETTI HENS Real espresso liquer. Breakfast of Champions .................7 IN TOMATO SAUCE FRISÉE SALAD with Goat Cheese & Toast ........................................ 13 with Smoked Salmon, Poached Egg, Bagel Chips MIDDAY EXPRESS Radish, Red Wine Vinaigrette..................................... 15 Milk-Washed Fernet Vallet, Coffee infused Rye and BACON, EGG Hazelnut Syrup.............................................................8 EGGS BENEDICT & OYSTER SANDWICH Choice of Smoked Salmon or Country Ham Bacon, Egg, Fried Oysters & Pickles on a Brioche Roll ... 16 PICKLE BACK on English Muffin with Hollandaise Tullamore Dew Whiskey Shot w/ Spicy Pickle Juice Back......8 WITH: Country Ham.....................................................14 WITH: Smoked Salmon.................................................16 SPICED BEEF HASH Scrambled Eggs, Cheddar, Tomato & Scallions .............. 14 TEA & COFFEE PENROSE BURGER Fed only the best grains & SMOKED SALMON BOARD seeds and roaming freely BARRY’S TEA COFFEE W/ FRIED EGG Toasted Bialy, Caper Cream Cheese, New Pickles, Tomato, on the Brey family farm in Irish Breakfast Tea.........3 Bottomless Cup ...........3.5 Penrose Classic, remade for Brunch ........................... -
SUNDAY BRUNCH Watering Hole Specialty Cocktails and Coffee Drinks
SUNDAY BRUNCH watering hole specialty cocktails and coffee drinks MIMOSA ~ Prosecco, orange juice; served straight up 8 ESPRESSO MARTINi ~ Svedka Vanilla vodka, Kahlua, Bailey’s Irish Cream & a shot of espresso; served straight up 10 SPARKLING PEAR MARTINI ~ Absolut Pear vodka, Prosecco vanilla liqueur, fresh lemon & agave nectar; served straight up 10 ANGEL’S KISS ~White Chocolate Godiva coffee; served hot 8 PINK GREYHOUND ~ Tito’s vodka with ruby red grapefruit DEVIL’S HOT CHOCOLATE ~ Patron XO Cafe, Goldschlager juice and a splash of Prosecco; served on the rocks 9 liqueuer, Bailey’s, hot cocoa & whipped cream 9 RHINO BLOODY MARY ~ Tito’s vodka and homemade HOT TODDY ~ Mighty Leaf Breakfast tea, South Boston Irish bloody mary mix; served on the rocks 9 Whiskey, honey and lemon; served hot 8 breakfast choices served with warm cornbread and maple butter GF SKILLET SPECIAL ~ Homemade sausage, potato, pepper and BASIC BENNY ~ Two poached eggs and griddled ham on sweet onion hash topped with two fried eggs, sided with bacon 11 Portuguese rolls with Hollandaise sauce, served with tater tots 12 STEAK & EGGS ~ Grilled Korean short rib with 2 fried eggs, FLORENTINE BENEDICTINE ~ Grilled tomatoes, feta cheese tater tots, arugula salad, grilled Portuguese sweet roll 12 and sautèed spinach layered on grilled Portuguese rolls with two poached eggs and Hollandaise sauce, served with tots 14 GF ROAST PORK BRUNCH TOTS ~ Crispy tater tots smothered with cheese curds, Latin spiced pork shoulder, a fried egg and SALMON CAKE BENEDICT ~ Our handmade salmon cake Hollandaise sauce 12 on a grilled Portuguese roll, topped with a poached egg, Hollandaise sauce, arugula salad, bacon crumbles and a GREEN EGGS & HAM ~ Omelette casserole with spinach, peas, GF drizzle of chili oil. -
Tofu Fried Eggz
TOFU FRIED EGGZ Recipe: Fried Tofu Eggz Cuisine: Esther Approved, Breakfast, Lunch or Dinner, Gluten-free Prep Time: 30 minutes Serves: 4 Fried Tofu Eggz Author: Chef Linda | Esther’s Kitchen Nutrition information: Each Tofu Fried Egg contains 7.5g of plant protein with no cholesterol! One large fried chicken egg contains 6g of protein and upwards of 215mg of cholesterol. Think cholesterol is harmless? Read this. Ingredients: * 7 oz Firm Tofu (14 oz block that has been sliced in half and do not squeeze out the water) * 1/3 cup unsweetened almond or neutral tasting dairy-free milk * 1/2 teaspoon Kala Namak salt* or pink Himalayan salt * 1 teaspoon garlic powder * 1/4 cup Tapioca flour (do not omit) * 1/4 cup nutritional yeast *Note: Kala Namak salt enhances the flavour to make them taste like eggs. This salt has a sulphuric aroma like cooked eggs. Preparation: 1. Add the tofu eggz ingredients in a blender or food processor. Blend on high until smooth. 2. Pour the tofu eggz batter into a small mixing bowl and scrape off the sides of the pitcher with a spatula. Add this to the bowl. This will be easier to scoop out the 1/4 cup portions when frying. 3. Add 3 teaspoons olive oil or nondairy vegan butter to a hot non-stick skillet over medium high heat. 4. Pour 1/4 cup of the tofu eggz batter in the skillet into the size of a fried egg. Fry each side for 3 minutes. 5. Serve with toast or as a breakfast sandwich. -
Ways to Eat Eggs Be a Kitchen EGGSPLORER and Check out These EGGSTREMELY Awesome Ways to Make Eggs for Breakfast, Lunch and Snacks
EGGcellentEGGcellent Ways to Eat Eggs Be a kitchen EGGSPLORER and check out these EGGSTREMELY awesome ways to make eggs for breakfast, lunch and snacks. Ask a grown-up to help you choose ingredients and cook your creation. You’ll find all the directions you’ll need EGGSPLAINED below. So, get crackin’ and have an EGGCITING time eating eggs in new ways! Hard-Cooked Egg Stacker INGREDIENTS Hard-cooked egg, Cheddar cheese slice and crispy bacon HOW TO Cut the hard-cooked egg in half lengthwise. On one egg half, stack the cheese and Fried Egg bacon, then top with the remaining egg half. Cloud Eggs in a Window INGREDIENTS INGREDIENTS Eggs, crispy bacon pieces, grated Parmesan cheese, parchment paper Toast and egg and baking sheet HOW TO Using a cookie cutter, cut a shape in HOW TO Preheat oven to 450°. Separate the toast. Crack an egg into a bowl. egg whites from yolks, placing egg Place the toast in a heated nonstick whites in a large bowl and yolks in a pan, then pour the egg into the cut- small bowl. Using a hand mixer, beat out shape. Cook until the egg white egg whites until stiff peaks form, is almost set, then use a wide spatula which takes about 3 minutes. Fold in to flip over the toast-and-egg and bacon and cheese, working gently to cook for about 30 seconds. Add a keep the egg whites from deflating. little black pepper, if you’d like! Spoon mounds of egg whites onto a parchment-lined baking sheet, then indent the center of each egg cloud. -
Technique of the Quarter: Egg Cookery
Technique of the Quarter: Egg Cookery Legend has it that the folds on a chef’s hat represent the many ways he or she can prepare eggs. Egg cookery includes a variety of preparation techniques: eggs boiled in the shell, baked eggs, poached eggs, fried eggs, scrambled eggs, three styles of omelets, and soufflés. Boiled Eggs The word "boiling," although commonly used, does not correctly explain the technique; "simmering" is more accurate. These egg dishes run the gamut from coddled eggs to hard-boiled eggs. You may see the term "hard-cooked" instead of hard-boiled. In addition to their role in breakfast menus, boiled eggs are used in a number of other preparations. They may be served as cold hors d'oeuvre or canapés, salads, and garnishes. Selection of Equipment • pot large enough to hold eggs and water to cover by at least 2 inches • ice bath to cool eggs after cooking, if necessary • colander • containers for holding cooked eggs or heated plates for service Selection of Ingredients • whole fresh shell eggs • water Intellectual property of The Culinary Institute of America ● From the pages of The Professional Chef ® ,8th edition ● Courtesy of the Admissions Department Items can be reproduced for classroom purposes only and cannot be altered for individual use. Technique 1. Place the eggs in a sufficient amount of water to completely submerge them. • For coddled, soft-, or medium-cooked eggs, bring the water to a simmer first. • Hard-cooked eggs may start in either boiling or cold water. 2. Bring (or return) the water to a simmer. -
Episode 1717 Avi Shemtov Jasmine 1 ½ Ounce No. 3 Dry Gin ¼ Ounce Campari ¼ Ounce Bravo Orange Curacao ¾ Ounce Lemon Juice
Episode 1717 Avi Shemtov Jasmine 1 ½ ounce No. 3 Dry Gin ¼ ounce Campari ¼ ounce Bravo Orange Curacao ¾ ounce Lemon Juice 1. Add all the ingredients into a shaker with ice and shake into a chilled cocktail glass. Garnish with a lemon twist. Avi Shemtov’s Recipe ‘Nduja-Sausage Shakshuka Serves 4 Eat Well With Ming: Eggs are a great source of choline, a nutrient most of us don’t get enough of daily. One egg contains more than 100mg! Allergy Free Note: fish free, shellfish free, peanut free, tree nut free, soy free ½ cup extra-virgin olive oil 8 cloves fresh garlic 2 medium yellow onions, sliced 6 ounces ‘Nduja-Aristans-brand ‘nduja sausage, duced 6 cups vine-ripe tomatoes, cut into 1/8ths 1 tablespoon kosher salt 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon fresh-cracked black pepper 1 chili pepper, diced (optional) 6 large eggs 4 ounces goat cheese, crumbled 1 head flat parsley, chopped 1. Blend together olive oil and raw garlic in a food processor, then heat the mixture in a large, deep frying pan over medium heat. 2. After about 2 minutes, add onions and stir slowly until they become translucent, about 3-4 minutes. Add the ‘nduja and stir slowly with a wooden spoon about every 30 seconds, for about 2 minutes, allowing the meat to melt into the onions. Add the tomatoes and spread salt, paprika, cumin and pepper over the top. Add optional chili pepper at this time. 3. Cover and simmer 15 minutes, stirring only slightly if necessary to prevent bottom of the stew from burning and sticking to the pan. -
Ovophilia in Renaissance Cuisine Ken Albala University of the Pacific, [email protected]
University of the Pacific Scholarly Commons College of the Pacific aF culty Books and Book All Faculty Scholarship Chapters 1-1-2007 Ovophilia in Renaissance Cuisine Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facbooks Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2007). Ovophilia in Renaissance Cuisine. In Richard Hosking (Eds.), Eggs in Cookery (11–19). Totnes, Devon, England: Oxford Symposium/Prospect https://scholarlycommons.pacific.edu/cop-facbooks/41 This Contribution to Book is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Books and Book Chapters by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. Ovophilia in Renaissance Cuisine Ken Albala Sixteenth-century culinary literature ushered in what might be called the first Renaissance of egg cookery. While medieval cookbooks did feature eggs and they formed a significant part of the European diet at every level of society, it was in the six teenth century that egg recipes truly proliferated. Eggs became binding liaisons in the vast majority of recipes, replacing breadcrumbs as the preferred thickener. Cookbook authors also experimented with novel ways to cook eggs from barely cooked ova sor bilia, to poached, fried, baked, roasted, even grilled eggs, not to mention numerous omelets, custards, zabaglione and egg garnishes. Furthermore, egg yolks were worked in some fashion into a surprising majority of Renaissance recipes as a universal fla vor enhancer. -
PYREX Transparent Ovenware, and Uses That Piece on Every Possible Occasion, Whether It Be a Pie Plate, a Casserole, Or a Bread Pan
PERFECT BAKING BEAUTIFULLY SERVED Recipes prepared by ALICE BRADLEY Farmers School of Cookery, Boston Copyright 1924 by Corning Glass Works, Corning, N. Y. INTRODUCTION v e r y up-to -date housekeeper owns at least one piece of E PYREX Transparent Ovenware, and uses that piece on every possible occasion, whether it be a pie plate, a casserole, or a bread pan. There are many occasions, however, when the one piece of PYREX is not just the right shape and size for the thing that is to be baked. It is too large or too small or not the right shape or is being used for something else. A study of the accompanying cuts will give an idea of the great variety of lovely and useful shapes in which PYREX Ovenware can be purchased, and the numberless appetizing things that can be baked in these dishes. Much time and effort are conserved if food can be sent to the table in the dish in which it is cooked. The flavor and appearance are enhanced by this modern and attractive method of baking. The use of odds and ends of left-overs becomes a joy when they can be served up “ au gratin,” “ en casserole,” or in a pudding. This saves the purchase of new material, and there is a saving of pennies that soon mounts to dollars. The work of preparing the daily meals will be more inter- esting, the dishwashing will be easier, and the dining table more attractive if the supply of PYREX is increased from time to time and if PYREX is used on every possible occasion. -
Egg PLATES BRUNCH PLATES Starters Friets5.95 Sides
starters VOLIEBOLLEN dutch donut holes apple cider sugar warm berry jam 7.95 BRUNCH PLATES SALMON TOAST* BLACK BEAN TOSTADASV+ smoked salmon vegan chipotle sausage / avocado / salsa / root vegetable hash red onion cilantro vegan aioli / side bean salad caper 12.95 dill rye THE NEW CHEESY GOOEY SPICY MESS* 12.95 chorizo / sausage / pork belly / caramelized onions / white cheddar fontina / red chili sauce / pico de gallo / crispy hash browns MUFFIN MOLLETES over easy eggs / jalapeño crema / crispy pork grilled english muffin 15.95 chorizo black beans sliced avocado pico de gallo STEAK & EGG BREAKFAST TACOS tomato adobo marinated sirloin steak / scrambled eggs / spicy avocado salsa fontina flour tortilla / rosemary breakfast potatoes jalapeño mayo 12.95 8.95 V +SMOKEY MOROCCAN spiced sweet potato and pepper medley / ginger bbq / smokey vegan sausage turmeric tofu / coconut braised turnip greens / grilled pita / cilantro 13.95 BUTTERMILK CHICKEN & BISCUIT V chorizo / sausage gravy / cheddar / fried egg / jalapeño cheddar biscuit 12.95 fRIEtS 5.95 SWEET POTATO WAFFLE FRIETS +1 CHOICE OF TWO DIPPING SAUCES basil aioli curry ketchup Egg PLATES carolina bbq served with rosemary breakfast potatoes garlic aioli substitute egg whites for +1 ginger bbq jalapeño mayo HAM & CHEESE OMELETTE sambal aioli cheddar / ham / caramelized onion / multigrain toast sriracha aioli vegan lemon garlic aioli 12.95 EXTRA DIPPING SAUCE .75 CLASSIC EGGS BENEDICT* english muffin / canadian bacon / hollandaise 12.95 AMERICANA* two eggs / toast / choice of: bacon, ham, or -
FARM EGG** Polenta, Foraged Mushroom 11 CRAB CROSTINI
items to be shared by the table FRITTO MISTO 14 PORK MEATBALLS 13 ARANCINI 11 seafood, arugula, lemon tomato, fig mostarda carrot top pesto, taleggio cheese CURED SALUMI PLATTER 16 CHEESE PLATTER 15 LA QUERCIA PROSCIUTTO 12 pickles, mustard mostarda, condimenti pickled texas strawberry, caper berries, whole grain mustard vinaigrette FARM EGG** polenta, foraged mushroom 11 CRAB CROSTINI fried egg aioli, chive, smoked trout roe 13 INSALATA PRIMAVERA pancetta, gorgonzola crema, herb vinaigrette, apple 12 SMOKED SALMON TORTELLINI ricotta, herb pistou, roasted beet, fennel biscotti 13 WHIPPED BURRATA heirloom tomato, arugula, farro crisp, 'everything' spice 14 DUCK CRESPELLE confit shallot, strawberry relish, herb salad 13 (pasta) CAMPANELLE foraged mushroom croquette, lemon puree, parmesan cheese 17 RICOTTA RAVIOLI brown butter, mint, english peas, roasted eggplant 17 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino cheese 18 TORTELLINI braised lamb, summer squash, heirloom tomato, pecorino, saffron brodo 19 RISOTTO soubise, crispy leek, pine nut, parmesan cheese 16 CHITARRA NERO ALLO SCOGLIO mussels, clams, cherry tomato, toasted breadcrumb 18 44 FARMS NEW YORK STRIP** spring vegetable, parsnip puree, charred leek 36 SEARED TROUT tapenade, marinated spring vegetables, burro d'arancia 28 STUFFED QUAIL mortadella, summer squash, farinata, toasted pistachio 29 ITALIAN CORN balsamic pickled blueberry, chili flake, parmesan cheese 9 SPICED CAULIFLOWER. texas tangerine, gaeta olive, parsley 9 GRILLED ASPARAGUS olive vinaigrette, candied almond, roasted pepper 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill.