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Today' Fresh Sh T Today’ Fresh Sht Sunday, July 28th, 2019 Savoury Whole Pig Porchetta: caramelized apple and onion cornbread, crispy crackling, salsa verde, summer salad served by Meat and Bread Grilled Canadian Lamb Sirloin: tomato and pepper jam, raita served by Medina Cafe Grass Finished Beef Meat Ball Sub: buttermilk hoagie, tomato ragu, mozzarella served by Mile One Eating House Lamb allo Spiedo: charred spring onions served by Nicli Antica Pizzeria Grilled Pork Cheek: shiso salsa verde, crispy taro, fermented cabbage wrap served by Nightingale Beef Kabob: tabbouleh Butter, pickled turnips served by Pacific Institute of Culinary Arts Valenciana Paella: chicken, greenFire Roasted, beans, Certied artichokes, Sustainable Whole BC mushrooms, Halibut Tacos & fresh tomatoes served by Paella Guys Mixta Paella: jumbo prawns, chicken, mushrooms, red peppers, onions, mussels & shrimp served by Paella Guys Pork Ribs: served by Peckinpah Pork Jowl Kushiyaki: charcoal and gochujang sauce, crispy shallots and cilantro gremolata served by PidGin Low N Slow Smoked Pulled BBQ Mezcal Brisket Sliders: pickled onions served by Portobello Rossdown Farms Tur-Duck-En: wild blueberry gastrique served by Pourhouse Pastrami Short Ribs: potato salad, mustard pickles served by Railtown Catering Boar Ribs: ancho, cumin, coriander, Hazelmere BBQ sauce served by Royal Dinette Pork and Octopus Kushiyaki: pickled sole food vegetables, Sichuan chili oil served by Showcase Restaurant Orange Sesame Pork Belly: Gochugaru aioli, mixed pickle bar served by Tap & Barrel Tacos Al Pastor: Johnston’s farms pork loin, pork fat adobo, chipotle infused corn tortilla, grilled pineapple, onion, cilantro served by Taps & Tacos Confit Pork Jowl: baby Yorkshire pudding, Granny Smith apple sauce, Green Hill Cider jus served by The Cascade Room Smoked Braised Beef Cheek: punch buggy coffee molasses, Green apple gastrique, house bread served by The Ellis Smoked Chicken: peno greeno sauce, pickled red onion, pumpkin seeds served by The Gull Bar and Kitchen Texas Brisket: coleslaw, homemade pickles and St Louis ribs served by The Yale Saloon Roasted Leg of Lamb Slider: graham masala cauliflower slaw, fluffy sesame bun served by Timber Lamb Belly: braised red cabbage, cucumber raita, chimichurri plum powder naan served by TORAFUKU Cache Creek Dry Age Beef Tomahawk - Backribs - Bear & the Flower Porchetta: served by Two Rivers Specialty Meats Duck Giblet Yakitori: heart, gizzard, liver, leeks served by Ugly Dumpling L"eh" Korean Short Ribs: all dressed crispy bits served by Vancouver Community College Spring Salmon Tataki: crispy nori, pickled shallots, radish, crunchy garlic, wasabi mayo served by West Oak Restaurant Sri Lankan Glazed Farmcrest Chicken: coconut sambal, dosa served by West Restaurant Fire Roasted Certified Sustainable Whole BC Halibut Tacos: fresh seasonal salsas served by Whole Foods Market Cherrywood-Smoked Elk: Grand Fir mustard, sorghum popcorn served by Wildebeest Swt Fresh Local Fruit : served by BerryMobile Fruit Distribution, Inc. Gelato and Sorbetto: served by Fiasco Gelato Vanilla Ice Cream, Maple, Double Smoked Bacon & Walnut Granola: served by Hawksworth Young Chef Scholarship Foundation Ice Cream Sandwiches: jalapeño honey chicken skin; DL pineapple; creme brûlée; double oreo served by Mister Artisan Ice Cream Smoked Cherry & Root Beer Floats: served by Nightingale Today’ Fresh Sht Sunday, July 28th, 2019 Savoury Cow Heart Anticucho: panca, roasted potatoes, aji verde served by Ancora Restaurants - False Creek & Ambleside Kreuben: 24 hour smoked, Korean spice rubbed beef brisket, kimchi slaw, milk bun served by ARC at Fairmont Waterfront Charcoal Grilled Beretta Farms Tomahawk: chimichurri sauce served by Atlas Steak + Fish Brant Lake Wagyu Beef Short Ribs: piquillo peppers served by Bar Oso Grilled Pork Cocktail Sausage: cornichon, pickled pearl onion, and olive served by Bartholomew Pork Sausage: curry sauce with a bread roll served by Bauhaus Restaurant Smoked Pork Mac & Cheese Waffle: served by BC Kitchen at Parq Vancouver Grilled corn: white miso umeboshi and honey butter, furikake, puffed rice served by BerryMobile Fruit Distribution, Inc and Joël Watanabe of Kissa Tanto and Bao Bei Smoked Beef Brisket: white bread, pickles, spissy sauce served by Big Day BBQ Brant Lake Wagyu Pastrami: half sour pickles, russian dressing, saurkraut, rye crisp served by Boulevard Ham-gherita Pizza: Houwelings tomatoes & basil, Two River's ham served by Bowen Pizza Co. Grilled Beef Cheek: bing cherry chimichurri served by Burdock & Co. Restaurant Charcoal Grilled Local Pig’s Head: crispy chilli sauce, buttermilk dressed slaw served by Campagnolo Restaurant Char Blue Chili Spiced Valley Pork Meatball: char grilled pineapple ketchup served by Char Blue Aji Panca Orange Glazed BBQ Duck Wings: Peruvian street corn served by Chicha Goat: chilies, cucumber, saffron, crispies served by Clough Club Smoked Lamb Belly: harissa, pickles served by CRAFT Beer Market Pork Carnitas: onion, cilantro and salsa ranchera served by Diva at the MET DownLow Smash Burger: served by The DownLow Smash Fried Chicken Wings: Brewery and the Beast spice dust, DL sauce served by DownLow Chicken Shack Roasted Lamb: smoked berry salsa, huitlacoche tortilla served by el Santo Pulled Rotisserie Chicken Taco: served by H2 Rotisserie & Bar Bison Brisket: kohlrabi & radish, lime served by Hawksworth Pork Jowl: daikon kimchi, fermented bean curd glaze served by Heritage Asian Eatery Honey Harissa Chicken Hearts: black pepper ranch served by Homer Street Cafe and Bar Charred Octopus: Mediterranean salsa, cilantro emulsion, crispy beet chip served by Hook Seabar Tomatoes Skewerd with Basil: served by Houweling's Group Pork Jowl Ravioli: pork shank sugo served by Il Caminetto Pork Belly Burnt Ends: served by Johnston's and Hog Shack Cook House Crispy Chicken Skin Double Down: jalapeño queso, pickles, shredduce, fancy sauce served by Juke Fried Chicken Charcoal Grilled Beef Flat Iron Sliders: smoked onion mayo, spruce tip chimichurri served by Juniper Kitchen & Bar BBQ Harissa WHOLE Goat: homemade harissa, yogurt, grilled flat bread served by JW Marriott Parq Vancouver Taco de Chicharron: house made pork crackling, green chili avocado salsa, pico de gallo, corn tortilla served by La Mezcaleria Grilled Octopus and Sausage: served by La Quercia Mexico City Style al Pastor Taco: marinated pork shoulder in our traditional house adobo, orange juice, achiote paste and spices, with fresh cilantro, onions and lime served by La Taqueria Pinche Taco Shop Beef Brisket: served by Lil’ Ronnie’s Beachside BBQ Yum Neur Yang: grilled brisket, Unearthed Farm organic greens, Thai herbs, galangal dressing served by Maenam Grilled House Made Ham Skewers: pineapple, peppers, tomato served by Mamie Taylor's Grilled Pork Cheek Kasuzuke: pickled corn, nori cracker served by Market by Jean Georges.
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    SUMMERFEST Hospitality U N E ERFEST M 201 W. Walker Street | sazs.com | 414.256.8765 | [email protected] SUMM LakesideLakeside SandwichSandwich FAVORITES Two Entrée Selections $18.25 | Three Entrée Selections $20.75 | Four Entrée Selections $23.50 Our sandwich buets include your choice of two side dishes, potato chips, pickles and standard condiments as applicable. Additional side dish choices can be selected for an additional $2.50 per guest. CHOOSE FROM THE FOLLOWING ENTRÉE SELECTIONS: SIGNATURE BBQ Saz’s Signature BBQ Pulled Pork - all natural: antibiotic & hormone-free Saz’s BBQ Pulled Chicken - all natural: antibiotic & Hot hormone-free Wood-Smoked Sliced or Chopped Beef Brisket with Saz’s Sides -Mashed potatoes Vidalia Onion BBQ Sauce (add $2.25 per guest) -Wisconsin cheddar and chive Smoked Hand-Pulled Memphis Style Pork with your choice mashed potatoes of Saz’s Original or Vidalia Onion BBQ Sauce on the side -Honey chipotle glazed sweet potatoes -Smoked baked beans with burnt ends TAILGATE FAVES and andouille sausage 1/3 Pound Grilled Hamburgers* -Traditional Mac n Cheese -Fresh Roasted Blend of Vegetables with Grilled Smoked Boneless Pork Chops* Kassler Rippchen style Basil, Balsamic & Olive Oil with caramelized onions (add $1.25 per guest) -Steamed Green beans with blistered Sirloin Steak Sandwiches* with sautéed wild mushrooms, tomatoes and roasted garlic chipotle bleu cheese aioli, and caramelized onions -Broccoli- roasted with WI Butter (add $3.25 per guest) -Broccolini with citrus, spice butter, Grilled Marinated Chicken Breast
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