Lemon Ginger Cheesecake Strawberry-Rhubarb Rustica

Total Page：16

File Type：pdf, Size：1020Kb

Lemon Ginger Cheesecake Strawberry-Rhubarb Rustica

Lemon Ginger Cheesecake candied ginger, hazelnut crust, lemon bourbon sorbet, hazelnut water 9. Strawberry-Rhubarb Rustica 2 year cheddar crust, strawberry coulis, roasted strawberry ice cream 9. Chocolate Coffee Rum Cake dark rum, cinnamon-coffee mousse, green mountain coffee ice cream, coffee and chocolate coulis 9. Strawberry Cheesecake chocolate-almond crust, mint-chocolate ice cream 9. Maple Bourbon Crème Brulèe maple coulis, house made maple sugar, maple bourbon ice cream 9. Selection of House made Ice Creams or Sorbet $3 per scoop Vermont Cheese Selection $7 per Selection Vermont Butter and Cheese Creamery “Cremont” Websterville, VT cow and goat’s milk, bloom rind, soft ripened Green Mountain Bleu Cheese “Gore-Dawn-Zola” Highgate, VT raw cow’s milk, cave aged Gorgonzola style Boston Post Dairy “Tres Bonne” Enosburg Falls, VT goat’s milk, washed rind, semi-firm Spring Brook Farm “Tarentaise” Reading, VT raw cow’s milk, washed rind, French Alpine style Shelburne Farms “Clothbound” Shelburne, VT raw cow’s milk, traditional farmhouse cheddar Jasper Hill “Willoughby” Greensboro, VT cow’s milk, washed rind, soft ripened COFFEE & TEA Uncommon Grounds Espresso and Cappuccino 3./4. Green Mountain Coffee Roasters Coffee 2.50. Vermont Liberty Teas: Earl Grey, Berry Vermont, The Recline of Chamomile, Peppermint Peak, Cinnamon Chai 2. Harney and Sons Teas: Decaf Earl Grey, Darjeeling, English Breakfast, Organic Green 2. Single Malt Scotch Cognac Cordials Glenlivet 18yr 16. Hennessy Paradis 40. Grand Marnier “Cuvée Talisker 10yr 12. Remy Martin X.O. 30. Centenaire” 28. Macallan 12 yr 12 Courvoisier V.S.O.P. 11. Grand Marnier 10. Oban 14 yr 14. .Remy Martin V.S.O.P. 12. B&B 10. Lagavulin 16yr 15. Hennessy V.S.O.P. 12. Amaretto di Saronno 10. Calvados 12. Drambuie 10. Single Cask Bourbon Tia Maria 10 Maker’s Mark 10. Bailey’s 10 Basil Hayden 12. Rye Sambuca 10 Knob Creek 12. Whistlepig 10 yr 20. Benedictine 10 Booker’s 16. Caldonia Elderberry Cordial 11. Woodford Reserve 12. Port Dessert Wines Sandeman 20 Year Tawny Visciole, Querci Antica, Le Marche, Italy, NV 12. 16 Trio Late Harvest, Shelburne Vineyard, Shelburne, VT 10. Warres LBV 1992 12 Late Harvest Riesling, Kiona, Columbia Valley, 2010 Grahams Six Grapes 9 Moscato d’Asti, Elio Perrone, Piedmont, Italy, NV 8. Sandeman Ruby 10 Ice Cider, Eden, VT, 2009 12. Otima 10 Year 12 .

Copy Link

Recommended publications

QUADRUPLE RUM CAKE Makes 1 Cake (8 to 12 Pieces) by Dennis W
1 QUADRUPLE RUM CAKE Makes 1 cake (8 to 12 pieces) By Dennis W. Viau; modified from an Internet recipe. This rum cake is strong with rum. The first time I ate it I told my friend, “It burns a little going down.” This is a scratch cake. Having a good formula and method of preparation for making scratch cakes is always an excellent addition to your kitchen library of recipes. Equipment Needed: A large Bundt pan, preferably cast aluminum with a nonstick surface, 10 to 15 cups. Ingredients: For the Cake: ½ cup (85g) crushed walnuts 1½ cups (312g) granulated sugar ½ cup (113g) butter; softened, at room temperature 3 tablespoons + ½ cup (118ml) cooking oil (corn, canola, grapeseed, or vegetable); divided 1¾ cup (7½ ounces / 213g) all-purpose flour or cake flour ¼ cup (21g) corn starch 4 teaspoons baking powder 1 teaspoon salt 1 cup (200g) instant vanilla pudding mix, or make your own mix (see below) ¾ cup (175ml) whole milk 4 large eggs ¾ cup (175ml) dark rum 4 teaspoons vanilla extract For the Rum Syrup: ½ cup (113g) butter or clarified butter ½ cup (118ml) water ¾ cup (156g) granulated sugar 1 teaspoon salt ½ cup (118ml) dark rum For the Caramel Rum Sauce: ½ cup (85g) brown sugar ½ cup (100g) sugar ¼ cup water 2 tablespoons butter ½ cup (118ml) heavy cream 3 tablespoons dark rum For the Topping: 1 cup heavy cream (double or even triple these proportions for a large crowd) 1 tablespoon sugar 2 tablespoons dark rum To Make Your Own Pudding Base: ¾ cup nonfat dry milk powder ¾ cup cornstarch 1 cup granulated sugar 1 teaspoon salt 90.
[Show full text]
Marcella Hazan's Tomato Sauce ...2
Marcella Hazan’s Tomato Sauce ................................ 2 Drunken Rum Cake .............................................................................................................................. 2 Rum Glaze ...................................................................................................................................... 3 Crunchy Top Mac and Cheese .............................................................................................................. 4 Marcella Hazan’s Tomato Sauce This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness. 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta. Celantano Ravioli and Armour Italian Style meatballs from Harmons Drunken Rum Cake (Turning this “cake mix” recipe into a homemade cake wasn’t hard to figure out, of course. I blended a scratch yellow cake recipe with the rum and vanilla pudding, throwing in a couple extra eggs.) 3 cups all-purpose flour 2 cups sugar 1 tablespoon baking powder 1/2 cup butter 4 eggs 1 3.4-ounce package (dry) instant vanilla pudding 1 1/2 cups milk 2 1 1/2 teaspoons vanilla 1/2 cup dark rum Combine all the ingredients in a large bowl.
[Show full text]
WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming
WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming Schedule for July, 2020 as of 06/15/20 Wednesday, July 1, 2020 12am 100 Days, Drinks, Dishes and Destinations. CC #205 In the culinary adventure series 100 DAYS, DRINKS, DISHES & DESTINATIONS, Emmy and James Beard Award-winning wine expert Leslie Sbrocco travels the world with glass and fork in hand, indulging in delicacies, uncovering local hangouts, meeting talented artisans and visiting both up-and-coming and acclaimed restaurants, wineries and breweries. This season, Leslie explores San Francisco's Chinatown and Calistoga, California before jetting off to Vienna, Austria; Budapest, Hungary; and Normandy, France. TVG 12:30 Nick Stellino: Storyteller in the Kitchen. CC #203 The Vegetarian. While pondering life as a vegetarian, Nick discovers some fabulous new dishes loaded with spectacular flavors. Dishes include: Chilled Cantaloupe Soup / Salmon with Spinach and Pancetta Cream Sauce / Biancomangiare (Sicilian Almond Pudding). TVG 1am Moveable Feast with Fine Cooking. CC #705 Beachside In Brighton. We are in Brighton, a beautiful English seaside resort town, in this episode of Moveable Feast with Fine Cooking. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael's waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai.
[Show full text]
Dessert Fantasies by Adding Fresh Strawberries
MENU / SELECTIONS CARROT CAKE This moist, nutty treat is packed with fresh grated carrots, pineapple and walnuts. We then frost each cake with delicious cream cheese icing before adding a whimsical carrot to every slice. Eating your vegetables has never been so rewarding. CHOCOLATE MOUSSE CAKE Get lost in three irresistible layers of rich chocolate cake and fluffy mousse, all covered in chocolate buttercream icing. As if that weren’t decadent enough, we’ve also added dusted chocolate crumbles with milk chocolate shavings to ensure no self respecting chocolate lover goes unspoiled. GOURMET CHOCOLATE CAKE A chocolate lover’s fantasy with three layers of moist, rich chocolate cake infused with sweet chocolate fudge icing, then garnished with a mound of chocolate curls. It’s the darker side of paradise. ITALIAN RUM CAKE This authentic pastry elevates indulgence to an art form. Consisting of moist cake layers soaked in imported dark rum, we infuse every piece with silky smooth chocolate and creamy vanilla custard for an Old World flavor that will transport your customers’ taste buds. RED VELVET CAKE Smooth, chocolate-flavored red cake with a cream cheese icing. It’s enough to put your customers’ sweet tooth on red alert. MENU / SELECTIONS TIRAMISU Tiramisu translates to “pick me up,” and that’s exactly what your customers will do once they’ve experienced this modern Italian classic. We take light, crispy ladyfingers and soak them in a combination of liqueurs and espresso, then top it off with mascarpone cheese and a light cocoa dusting. Picking it up is the easy part – the trick is putting it down.
[Show full text]
Special Order Cakes Tortes & Tartes at Sallyanns
About our cakes... Everything on this menu is made right here at the bakery, every effort is made to give you the freshest, best tasting product we can. We use no preservatives. Our butter cream frosting is made with sugar, butter and egg whites to produce a very light, not overly sweet icing. Our chocolate cakes are very moist, yet not fudgy. Our vanilla cake is a “chiffon sponge” cake which is a sort of cross between traditional yellow cake and angel cake. When you order a cake from us it is baked the night before or that morning, not simply pulled out of the freezer. I know you’ll love your cake. And also... We also have fantastic cookies, ragulach and macaroons. We offer a wide selection of fresh breakfast pastries every day, great eclairs, brownies and squares. We bake our own bread, pastries and croissants daily. Sally Ann’s is open every day except Sunday. S P E C I A L O C C A S I O N C A K E S Cake Type Vanilla – Chocolate Fillings Chocolate or Vanilla Buttercream Ganache, Berries, Fresh Lemon Curd, Jam Frostings Chocolate or Vanilla Buttercream. Ganache, Lemon Two Layered Cake Sizes 7” feeds 6-10 people $27.00 10” feeds 10-15 people $40.00 12” feeds 16-22 people $53.00 Half Sheet (12 ½”x18”) feeds 45 people $75.00 Full Sheet (18”x 25”) feeds 90 people $120.00 Certain fillings and frostings may cost extra C A K E S 7” Carrot Cake $27.00 Moist, un-spicy carrot cake baked with pineapple, nuts, raisins and finished with cream cheese icing.
[Show full text]
Cake Recipes Index
Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp.
[Show full text]
Buon Appetito NY Pizza 12" 14" 16" Thin Crust (With Cheese)
New York Style Pizza Buon Appetito NY Pizza 12" 14" 16" Thin Crust (with cheese). 9.45 . 10.55 . .11.75 DINE IN PICKUP DELIVERY Extra Per Topping . .1.35 . 1.60 . .1.85 Buon Appetito Special . .13.50 . 15.50 . .16.95 With pepperoni, sausage, mushrooms, onions & green peppers By The Slice (cheese) . .1.95 Buon Appetito Extra Per Topping . ..40 Pizza Topping Selections: Pepperoni, sausage, meatballs, ham, Canadian bacon, anchovies, onions, NY Pizza mushrooms, artichokes, green peppers, broccoli, spinach & fresh tomatoes Sicilian Pan Pizza 14" 16" Pan Pizza (with cheese) . 11.75 . .13.99 13932 Metrotech Drive Extra Per Topping . 2.25 . .2.95 Chantilly, VA 20151 Buon Appetito Special . 16.50 . .18.95 With pepperoni, sausage, mushrooms, onions & green peppers By The Slice (cheese) . .2.10 703-263-2060 Extra Per Topping . ..40 F: 703-263-9267 Sun-Thurs 10am-11pm White Pizza Italian Desserts Small Large Fri & Sat 10am-11:30pm 12" 14" 16" Italian Cannoli . 3.69 . .4.99 Buon Appetito Tiramisu . .5.59 Chocolate Cake . .5.59 Thin Crust 4 Cheeses . 9.45 . 10.55 . .11.75 Cheesecake . 5.59 Salads Italian Rum Cake . 5.59 Add Chicken............3.25 Add Shrimp............5.50 NY Pizza Extra Per Topping . .1.55 . 1.75 . .1.85 Antipasto . 8.49 Carrot Cake . .5.59 Caesar Salad . 5.99 43720 Trade Center Pl. *2.65 Greek Salad. 5.99 Beverages Large Artichokes, mushrooms, onions, green peppers, broccoli, spinach, Fresh Garden Salad. 5.99 Fountain Soft Drinks . .2.19 Caprese Salad . 7.99 Coke, Sprite, Cherry Coke, Root Beer, Diet Coke, Iced Tea Suite 120 · Dulles, VA 20166 fresh tomatoes, marinated artichokes, black olives, eggplant Fresh mozzarella, lettuce & tomato with basil & olive oil Hot Tea .
[Show full text]
CLASSIC AMERICAN BBQ £33.00 SMOKEHOUSE £33.00 Choose Three of the Following Main Courses: Choose Three of the Following Main Courses
MENUS CLASSIC AMERICAN BBQ £33.00 SMOKEHOUSE £33.00 Choose three of the following main courses: Choose three of the following main courses: - Belted Galloway Brisket and prime rump burger, sliced tomato, - Thyme & garlic applewood smoked shoulder of pork Emmental cheese and crusty roll - Jack Daniels hickory smoked Hertfordshire chicken - Charred hot dog, fried onions, chilli sauce, soft sub roll - Rosemary maple syrup oak smoked leg of lamb - Southern style buttermilk chicken, sliced tomato, emmental cheese, - Southern style smoked beef patties with smoked cheese bar marked bun - Nut roast Wellington (v) - Spinach and chickpea burger, sliced tomato, red onion, crisp leaf, ciabatta bun (v) (vegan) Choose two of the following sides: Choose two of the following sides: - Cajun slaw - Tomato, cucumber, garden herb mixed leaves - Tomato, cucumber, garden herb, mixed leaves - Classic potato salad - Classic slaw - Charred corn on the cob - Cobb salad - Classic potato salad Choose a dessert: Choose a dessert: - Classic Eton Mess -Chocolate brownie - Chocolate brownie - Key lime pie Kindly note that all prices quoted are per person and are exclusive of VAT MENUS CARIBBEAN bbq £33.00 Shawarma (Halal available) £33.00 Choose three of the following main courses, served with rice and peas: Choose three of the following main courses, all served in a khobez wrap with classic sides: - Jerk chicken or belly of pork Bajan style - Curried mutton cooked on the spit - Lightly spiced lamb kofta - Market fish with chilli, coriander and garlic crust - Chargrilled
[Show full text]
FALL 2020 Brad, 1963 Stanley, 1960
FALL 2020 Brad, 1963 Stanley, 1960 Texas Sweet & Juicy Oranges a family tradition AVAILABLE: NOVEMBER - APRIL These sweet and juicy sun-ripened Texas Oranges have a At the tip of Texas, the lush, subtropical Rio Grande Valley produces the world’s finest mouth-watering flavor that's sure to please. We send you the grapefruit & oranges, helped by abundant sunshine, warm Gulf breezes, and rich delta best Texas has to offer! soils. A fifth generation citrus family, the Crocketts have been in the citrus business since the #6A (8 Oranges*) ....................... $23.95 1920s. After studying Agriculture, Stanley B. Crockett, Sr. moved from Rea, Missouri to the Valley. He worked for two citrus developers, promoting investment opportunities #9A (14 Oranges*) ..................... $29.95 to out of state folks to buy land in the valley and plant citrus. In 1936, he planted his #12A (18 Oranges*) ..................... $36.95 first 200 acres with more than 14,000 grapefruit and orange trees on it. Nurtured by #4A (36 Oranges*) ..................... $53.95 his love for growing citrus and his years in horticulture, those orchards, and many after, thrived under his care. In 1961, his son Brad Crockett, Jr. blessed with the same #3A (46-54 Oranges*) ................. $63.95 passion for citrus, decided the family should share their sweet tree-ripened citrus and #2A (54-72 Oranges*) ................. $73.95 began shipping gift fruit nationwide. Today, Brad’s son Allan, his wife, their sons and * all counts are approximate depending on fruit size their families work side by side continuing the Crockett tradition, sending the same fragrant, delicious grapefruit and oranges.
[Show full text]
38229 Pmat Dawn Nopassportrequired Env3.Indd
DAWN TRENDS GUIDE NO PASSPORT REQUIRED 1 CONSUMER TRENDS – BRING THEM TO LIFE IN YOUR BAKERY! A trend is a name we give to the constant change around us; inspiration for new thoughts, ideas, and approaches. Consumer trends are a reflection of this constant change, driven by large-scale societal, economic, demographic, and industrial shifts. Trends remain in the market for a significant period of time and can influence many types of products, including food. In this guide, we will focus on the consumer trend of No Passport Required, help you understand this trend and how to create bakery products to meet this demand. No Passport Required Society is becoming more diverse. In fact, 13% of all Americans are now foreign-born* and there are projections that there will be no racial or ethnic majority by 2050.* This explosion of merging cultures leads to more of us celebrating our own ethnic heritage and being exposed to dishes from other regions around the world. As a result, nearly everyone can now experience new and unique cuisines without leaving their own communities. To meet the demands of today’s consumers, your customers, bring the No Passport Required trend to life in your bakery. Create baked goods that incorporate ethnic ingredients such as cardamom and sweet red bean. Embrace Latino flavours and forms by adding spice or fresh fruit and decorating with bright colours. Finally, use your creativity to offer products designed to capture your customer’s eye and desire for something exotic and unexpected. At Dawn, we understand you and your customers, which is why we developed this trend guide with ideas to help you create life’s sweet moments and drive your business forward.
[Show full text]
GRAS Notice 789 for Erythritol
GRAS Notice (GRN) No. 789 https://www.fda.gov/food/generally-recognized-safe-gras/gras-notice-inventory TableA-6 Estimated Daily Intake of Erythritol from Individual Proposed Food-Uses by Male Adults Aged 20 Years and Over within the U.S. {2013-2014 NHANES Data) --~•""·•••.•w, .. .;..",m,,.'"'C,,."S~', V.· .·•-•~~~··.•.·.. ·•~---=-"'"'""="S-~~~ ,-, '+==~------"""':'=~~-~- Food-Use Category " Contribution Per capita Intake (I/day) Con~mer-0nly ln!-9ke (&/day) _ J to Total Mean Mean 90th " n Mean 90th Intake Percentile Percentile Sugar Substitutes 0.7 0.3 0.6 11.5 246 2.2 s Canned Fruit (Syrup) 0.5 0.2 na 4.2 85 3.8 6.7 Regular or Low-Calorie Syrups or 0.3 0.1 na 2.4 64 4.3 8.9* Toppings n = sample size; na = not available; NHANES = National Health and Nutrition Examination Survey; U.S.= United States. * Indicates an intake estimate that may not be statistically reliable, as the sample size does not meet the minimum reporting requirements (mean n<30; 90th percentile n<80). 85 Table A-7 Estimated Daily Intake of Erythritol from Individual Proposed Food-Uses by the Total U.S. Population (2013-2014 NHANES Data) "!<_,_,,,,,,_,,,,,,,",,.,," Food-Use Category % Contribution Per Capita Intake Consumer-only Intake to Total Mean (I/day) (I/day) ... ,,,.,,..,,, .... ,,.,.. .•.. _, __, Intake Mean 9()111 n Mean 9()111 Percentile " Percentile All 100 31.1 62.1 97.0 7,218 32.1 63.0 Baked Goods and Baking Mixes 17.7 5.5 15.5 63.6 4,791 8.7 19.6 (excluding regular bread) Bars (Granola, High Protein) 1.5 0.5 1.7 11.5 667 4.0 7.5 Cakes 5.7 1.8 6.3 14.5 1,057
[Show full text]
Wrap * Panini * Sandwich Platters
Wrap * Panini * Sandwich Platters DINE IN CONNECTICUT 860-673-DINE DineInConnecticut.com ABC PIZZA Grinder Platter – Six 12” Grinders Cut in Half 59.10 Roast Beef, Ham, Turkey, Tuna, Eggplant, or Meatball Andy’s Italian Kitchen Wrap Platter – Six Large Wraps cut in half 64.95 Chicken Caesar - Grilled chicken, green leaf, Romano cheese & Caesar dressing Turkey - Green leaf, tomatoes, provolone cheese & honey mustard dressing Roast Beef -Green leaf, tomatoes, peppers, provolone cheese & spicy mustard Ham -Green leaf, tomatoes, peppers, provolone cheese & Italian dressing Tuna - Green leaf, tomatoes, Swiss cheese & mayonnaise Andy’s Italian Kitchen Ciabatta Platter 12 Ciabatta Sandwiches with chips 96.00 Grilled Chicken - Vine-ripe tomatoes, romaine lettuce, fresh mozzarella, pesto Roasted Turkey - Romaine lettuce, vine-ripe tomato, provolone cheese, honey mustard Tuna - Romaine lettuce, vine-ripe tomatoes, provolone cheese, onions, mayo Grilled Eggplant - Romaine lettuce, vine-ripe tomato, onions, peppers, Italian dressing Roast Beef - Green leaf, tomato, Swiss cheese & horseradish mustard Muffaletta - Genoa, Ham, Capicola, Provolone and Swiss cheese, olive salad, olive oil Cheeseburger - topped with American cheese, lettuce, tomato, mayo Turkey Burger - Lettuce, tomatoes, onions, provolone, honey mustard Antonio’s Wrap Platters- 6 Wraps cut in half with side of cole slaw 52.05 Crispy Chicken Wrap -Chicken tenderloins deep fried and rolled with Monterey Jack and cheddar cheeses, diced ripe tomatoes, and shredded iceburg lettuce; in a warm flour tortilla. Whiskey River Wrap -Sliced chicken tenderloins rolled in a warm flour tortilla with carmelized onions, chopped strips of crisp bacon, Monterey Jack and cheddar cheeses. Finished with a drizzle of our Tuscaloosa style BBQ sauce and toasted in our stone oven.
[Show full text]