DOCSLIB.ORG

Home of the Best Fried Chicken North Carolina Bbq Sandwiches Fried

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Home of the Best Fried Chicken North Carolina Bbq Sandwiches Fried OUTHLAND Home of the Best SRestaurant & Catering www.southlandrestaurant.com Fried chicken salads Southern Fried and known far and wide as THE BEST! Chef’s Salad Turkey, Ham, Boiled Light Chicken Dinner Dark Chicken Dinner Egg, Tomato, Cucumber, Onion, Carrot on One Breast and Two Wings One Thigh and Two Legs Lettuce 8.49 choice of dressing Two Country Sides Two Country Sides Garden Salad 6.99 Fresh Baked Roll 10.99 Fresh Baked Roll 10.99 sandwiches Chicken Tenders Wing Dinner Add Fries 2.69 Cheese .75, Onion Rings 3.69 4 piece Hand Breaded w/ Sauce 4 Whole Wings Two Country Sides 2 Country Sides, Fresh Baked BBQ Sandwich with slaw Rolls or Hush Puppies Roll 11.49 NC Pork at its best ! 9.99 Minced 4.99 Pulled 5.79 Catfish po’ boy north carolina bbq Southern Fried Catfish on a Brioche Bun BBQ Platter - Eastern NC Style Pork BBQ with two sides, and with Lettuce, Tomato, choice of Mayo or a roll or our famous hush puppies. Tartar 6.29 Pulled BBQ Platter: Hand Pulled Pork 11.99 Minced BBQ Platter: Chopped Pork 10.99 Double Stacked BLT 6.99 Thick cut Hardwood Smoked Bacon makes this sandwich a classic! Fried Chicken ‘n BBQ All American Burger 6.99 Chicken ‘n BBQ Combo - 2 pcs of The BEST Fried Chicken 6 oz Fresh Ground Beef on a Brioche Bun (light or dark) NC Pork BBQ, served with two sides, and a roll or with choice of toppings our famous hush puppies. Add bacon +1.49 Pulled 13.99 Minced 12.99 BBQ Beef Brisket 6.99 Slow Smoked Sliced on a Brioche Bun Homecooked happiness with a house made sauce Hamburger Steak - Half lb ground beef steak grilled and Club Sandwich 7.99 served with brown gravy and grilled onions on request, two country Classic club with roasted turkey, ham, sides and a fresh baked roll or hush puppies 11.59 bacon, American cheese on white, wheat Country Fried Steak - fried steak topped with white pepper or rye. gravy, served with two sides, and hush puppies or a fresh baked roll. 11.59 Grilled Chicken 5.99 Catfish Dinner - Two Catfish Filets hand breaded and fried to Topped with Lettuce, Tomato and Mayo on a signature bun perfection! Served with two sides and hush puppies or a roll. 11.59 Shrimp Dinner - Steamed or Fried, two sides, hush puppies or Reuben Melt 5.99 a roll $16.99 Shaved corned beef, sauerkraut, and Fish ‘N Shrimp - One Catfish Filet served with Fried or Swiss on grilled marble rye Steamed Shrimp, choice of two sides and hush puppies or a fresh baked roll $14.99 Iced Tea, and pepsi Products $2.29 SIDES Cold Beer $2.99 Country Style Green Beans Homemade Potato Salad Bud Light - Mich Ultra - Bud Seasoned Collards Fried Okra Coors Light, Miller Lite Mac ‘n Cheese French Fries Old fashioned Molasses Baked Beans Onion Rings add $1 Homemade Cole Slaw Cucumber Salad long neck sodas $1.99 Mashed Potatoes ‘n Gravy Brunswick Stew Cheerwine - A&W Rootbeer Side Garden Salad add $1 “krab” Salad Pepsi - Dr Pepper - Mtn Dew - 7UP OUTHLAND SRestaurant & Catering Meat and Three Menu 252-435-6247 www.southlandrestaurant.com press 3 Served weekdays 11-2 $9.99 A Southern food tradition, choose one meat, three side dishes, and one bread from our selection of down home favorites and weekly featured items. Choose One Choose Three Choose one 2 pcs The Best Fried Chicken Mashed Potatoes & Gravy Corn Bread Carolina Minced BBQ Potato Salad Hush Puppies Carolina Pulled BBQ +$1 Collard Greens Dinner Roll Fried Pollock Country Green Beans Fried Catfish +$1 Mac n Cheese Fried Pork Chops (2pc) Molasses Baked Beans Desserts $2.99 Grilled Pork Chops (2pc) Fried Okra Banana Pudding Baked Ham Brunswick Stew Choc Meringue Pie Grilled Chicken Breast Coleslaw Lemon Meringue Pie Homemade Meatloaf Cucumber Salad and more! “Krab” Salad Side Salad +$1 In addition to the down home favorites above, we spotlight two meat entree’s and two sides weekly. Please ask your server for this weeks featured items. great news ! Weekend we now feature a Brunch convenient take out and Served till 2pm Sat /Sun retail area for fresh foods on the go, catering pick up Chicken ‘n Waffles Crisp Belgium Waffle with three and family meals made easy! hand breaded chicken tenders visit us online. $7.99 www.southlandrestaurant.com Breakfast BLT Fried egg on a crispy bacon, lettuce and tomato sandwich Iced Tea, coffee and pepsi $5.99 add cheese .75 Products $2.29 Cold Beer $2.99 Mimosa Bud Light - Mich Ultra - Bud Coors Light, Miller Lite Champagne and Orange Juice Old fashioned $4.59 long neck sodas $1.99 Cheerwine - A&W Rootbeer Pepsi - Dr Pepper - Mtn Dew - 7UP.
Load more

Recommended publications
  • The Business of Football I Do in Anderson Meat & Three
    andersonmagazine.com AndersonJuly/August 2015 magazine I Do The Business Meat in Anderson of Football & Three Your Hometown Dealer for 63 years. Visit us today! 2015 Toyota Camry 2015 Toyota Rav 4 Sales: (888) 475-0785 Service: (800) 868-8066 3525 Clemson Blvd Anderson, SC 29621 Anderson Magazine • July/August 2015 6 I Do in Anderson 20 Small Business Winner Announced 24 The Business of Football 26 Cyber Saturday 42 28 The A List Wine & Dine Vote for your Favorites Mr. Rivers Breakfast Joint 30 Day Trippin’ to... Guidestones for the Future 32 What’s Happening in a City Near you 38 Meat & Three 48 Badges, Cookies, Friends Girl Scouts in Anderson County 46 60 The View from the District Office Blooming Interviews with our Superintendents into a Beautiful Community 56 DIY or For Hire cooling off in the summer heat andersonmagazine.com 3 July/August 2015 Letter from the Editor We’ve Got You Covered andersonmagazine.com Publisher/Editor This is a strange issue for me, because when it hits the streets, it seems like it’s April Cameron just the beginning of summer. We’re still in vacation mode, having lazy days by the pool and enjoying the lack of routine. But by the time this issue wraps up, it’s the Advertising Sales end of August and we’ve got back-to-school shopping to think about, setting those Hannah McCullough alarm clocks and packing those school lunches again. Ugh. Graphic Design Times sure does fly. Jennifer Walker So, when you read through this issue, you’ll see we’ve got you covered on both ends.
    [Show full text]
  • A Food Letter for Lunch
    #42 THE SFA SERVES YOU FOR LUNCH A FOOD FROM THE SOUTHERN LETTER FOODWAYS ALLIANCE PUBLICATION OF GRAVY IS UNDERWRITTEN BY MOUNTAIN VALLEY SPRING WATER PRAISEWORTHY PLATE LUNCHES Crisp, hand-painted lettering on the side of the building makes JC’S KITCHEN, A MEAT-AND-THREE WITH A MISSION the mission explicit: WHERE THE FOOD IS ANOINTED AND YOU WON’T BE DISAPPOINTED. by Emily Wallace I had no doubt about the anointing. The restaurant is a spiritual place. But on my first visit, I wondered if the food would let me down— JC DOESN’T COOK. Regulars know better at JC’s Kitchen, a meat-and- especially when Terry confessed that the vegetables are cooked with three housed in a squat, buttery-yellow building that sticks out amid smoked turkey in place of a more traditional slab of pork. the townhouses near the corner of Main and Fayetteville streets in Hesitation was unwarranted. The greens—a mix of chopped Durham, North Carolina. collards and cabbage—were bitter, sweet, and beautifully smoky. “It’s a form of witnessing to say they stand for Jesus Christ,” And the fried okra was just as it should be: slightly crisp and lightly says Phyllis Terry, a petite woman with wide eyes and a constant breaded. I also enjoyed a hindquarter of fried chicken, drenched in a grin, of the restaurant’s initials. The definition can be inferred from sweet batch of barbecue sauce. the interior of the building, where inspirational plaques adorn the But the standout dish was oxtails, marinated for hours before walls, gospel music pipes from a CD player, and a Bible rests open they were stewed.
    [Show full text]
  • Soul Food: an Interpretation of the History, Significance and Southern Roots of the American Cuisine
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by The University of Mississippi SOUL FOOD: AN INTERPRETATION OF THE HISTORY, SIGNIFICANCE AND SOUTHERN ROOTS OF THE AMERICAN CUISINE by Sarah Bracy Penn A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College. Oxford April 2015 Approved by __________________________________ Advisor: Professor Willard Rose __________________________________ Reader: Professor Curtis Wilkie __________________________________ Reader: Doctor Charles Mitchell © 2015 Sarah Bracy Penn ALL RIGHTS RESERVED ii For Cenell and Nadine, whose unwavering pride, unconditional love and collard greens showed me what “soul” really is. iii ACKNOWLEDGEMENTS I’d like to thank the many culinary historians, journalists and masterminds who answered each and every question I threw at them. Your voices provide the power of this project. Thank you, Susan Puckett, for showing me that food is much more than just something we eat. It is an incredible avenue to share intimate stories and personal histories. Without that realization, this thesis would not have come to fruition. To Curtis Wilkie, Kathleen Wickham and Ellen Meacham, thank you for being sticklers for perfection. Under your direction, I grew to become a better writer than I ever imagined I could be. To Will Norton and Charlie Mitchell, thank you for always giving the best advice. To my family, thank you for your constant support, even when you knew those all-nighters were a bad idea. Finally, I am eternally grateful to Bill Rose, whose guidance and supervision as an editor and mentor have shaped me into a true journalist.
    [Show full text]
  • Georgia Trend November 2015
    11 17676 0 132126 5 Photo By Becky Stein Comfort Food: Chef Kevin Gillespie at Revival in Decatur, with spiced Carolina catfish, kale salad and lemon icebox pie o doubt about it, I’ve got a pretty sweet gig. Still, when the Silver Spoon Le Fat) opens the doors to Ton Ton Awards roll around and I look forward to recounting the past year’s din­ (ramen, yakitori, steamed buns); and Anne Quatrano (of Bacchanalia) ladles ing successes and excesses, I also worry about what I’m leaving out. It’s casual, finned fare at Dub’s Fish Camp. a big state to cover, and no one person could really canvass the whole Linton Hopkins (Restaurant Eugene, of it, even with unlimited budgets and column inches. Holeman & Finch) throws his hat in the Beyond the issues of space and money, there is also time. As in, a mag­ ring with H&F Burgers. azine’s lead time. You’ll be reading this in the first days of frost, but I’m writ­ The mix of Southern and immigrant fare (as well as the explosion of more ing it on my screened porch in the last gasp of summer. Some of the state’s casual eateries, including Indian “street most highly anticipated restaurants are set to open between now and food” restaurants around Atlanta) don’t then, in mammoth restaurant-centric complexes like Ponce City Market negate, but reflect the exciting mix of and the already-hyperventilating Krog Street Market, as well as Buckhead cultures and new ways of breaking Atlanta and Alpharetta’s Avalon, in Atlanta alone.
    [Show full text]
  • Breakfast Served All Day! SAMPLE
    Diam nds Family Restaurant Breakfast - Lunch - Dinner Breakfast served all day! SAMPLE 2959, N. OAKLAND DECATUR, IL 62526 217-875-6051 217-875-6051 FAX OPEN 7 DAYS A WEEK SAMPLECARRY OUT AVAILABLE Just for Starters Muncher Platter Four great tempters to share with your Jalapeño Poppers friends...golden mushrooms, crispy onion 6 zesty jalapeño peppers stuffed with rings, mozzarella cheese sticks and cheese cheese and served with dipping sauce 6.79 stuffed jalapeño peppers 8.69 6.79 Pile O’ Buffalo Wings Breaded Mushrooms Ten meaty chicken wings dipped in our Breaded Onion Rings 6.79 sweet and tangy Buffalo sauce. 6 Breaded Mozzarella Sticks 6.79 Just the thing for sharing! 8.49 Bowl of Today’s Homemade Soup 3.79 Flaming Saganaki Imported Greek cheese flamed table side for a traditional celebration of taste. Opa! 7.29 Fresh Salads Served with a bowl of today’s soup Greek Salad With choice of gyro meat or chicken breast, Feta cheese, cucumber rounds, black olives, onions, and pepperoncini peppers over a generous bowl of lettuce, finished with our famous house dressing. Gyros Meat - 9.99. Chicken Breast - 9.99 Julienne Salad Athenian Salad Lots of crisp greens topped with A Greek classic of tomato wedges, julienne strips of turkey, ham and cucumber, lettuce, onions, pepperoncini, cheese, plus boiled egg and tomato. 9.79 feta cheese, black olives and egg wedges, 1/2 Julienne Salad 8.59 drizzled with our famous house dressing 8.79 Grilled Salmon Salad 10.49 Grilled Chicken Salad Grilled Salmon, onions, peppers, cucumbers, Marinated chicken breast sliced over fresh crisp tomatoes, boiled egg and cheese over our fresh greens with tomatoes, cucumbers, onions, peppers crisp greens.
    [Show full text]
  • Recipes Apple Ladybug Snacks
    RECIPES APPLE LADYBUG SNACKS ............................................................................................................2 BANANA ENERGY BALLS ..............................................................................................................3 BEAN SALAD .................................................................................................................................4 CHICKEN, COCONUT AND TOMATO CURRY ................................................................................5 FISH TACOS ..................................................................................................................................6 FRUIT SALSA ................................................................................................................................ 7 GRANOLA ......................................................................................................................................8 HEARTY MOOSE STEW .................................................................................................................9 HUMMUS .....................................................................................................................................10 KALE CHIPS ..................................................................................................................................11 LETTUCE ROLL-UPS ....................................................................................................................12 MINI LASAGNA CUPS ..................................................................................................................13
    [Show full text]
  • Twin Pines Activity Kit
    Twin Pines Activity Kit We hope our third “Packet of Fun” will give you an extra challenge to keep the mind busy. Hang in there! We’ll pull through this together! “Enhancing the quality of life for the community.” 1 LAUGHTER IS THE BEST MEDICINE The Best From Twitter During Quarantine: “Working from home day 1. Not sure what my kids are watching in the next room, but my morning meetings had If April showers bring May flowers, a very suspenseful soundtrack.” what do May flowers bring? — “Homeschooling update day 9: Pilgrims! Today we did maths. If you have 3 kids, and they are awake roughly 13 hours in the day, and you’re trying to work from home, how many Mom’s answer to working from home– with kids. times will you hear the Word ‘snack’?” “NO ONE IS WASHING THEIR HANDS ENOUGH!!!” - me watching any cooking show now. “Quarantine day 12: Banished one of my boys to the front yard and one to the back yard.” “Quarantine Diary Year 3– Fiercely fought with the husband over the day of the week. We were both wrong.” “Now we know why dogs get so excited for walks.” “Joe: Germany wasn’t messing around with the emergen- cy fund for freelancers, the applications went live on Fri- day and 5,000 grants have already been transferred into people’s accounts as of yesterday. Rob: Because they know the consequences of a frustrated painter choosing a new occupation.” “At my local Costco a man and a woman reached for the last Eggo waffles at the same time.
    [Show full text]
  • Healthy Cooking
    Healthy Cooking This chapter is divided into the following sections: In the Refrigerator, The Budget, Food Labels, Kitchen’s Ready, Healthy Entertaining, Eating Out and Healthy Recipes. In the refrigerator Plenty of fresh fruit and vegetables (occasionally buy something you haven’t tried before) Low fat milk, yoghurt and cheese (try ricotta or cottage cheeses) Margarine (canola or olive oil blend) Lean meat, lean chicken and fish Eggs Frozen vegetables Frozen bread (for emergencies) Healthy leftovers (for when you are in a hurry) Ice-cream (buy those really creamy decadent ones—hey it’s an occasional treat!) A fruit basket in easy reach The budget Ask any university student and they will tell you that there are three food groups: beer, bread and the $5 roast at the local bowling club! While this is not our suggested eating plan, some planning and astute decision- making will result in good economy. The proposition that healthy eating is expensive is simply not true. Here are some cost saving tips. Keep the pantry well stocked—shop once a week for fruit and vegetables and fortnightly for groceries. Consider the meals you intend preparing before you go to the supermarket. This ensures you have all the necessary ingredients, helping to avoid the need to buy one-off items at a higher cost. Base meals around what is in season or on special. Buy bulk—it is often cheaper. Perhaps shop with someone else and split the cost. Take your calculator shopping to make it easier to work out which size option is the best value.
    [Show full text]
  • Dining Entertainment Guide
    Dining EntErtainmEnt& guiDE 1 GOURMET GOURMETGOURMET GOURMET YOURYOURCREATIVE WAY,WAY, ALL ALLALL DAY. DAY.DAY.YOUR WAY, ALL DAY. YOURLOCAL WAY, CUISINE ALL DAY. Surrounded by Little Rock’s beautiful Surrounded by Little Rock’s beautiful •SurroundedSurroundedCityscape. byby Little Rock’sRock’s beautifulbeautiful Surrounded by Little Rock’s beautiful Cityscape. Cityscape.Cityscape. Cityscape. Fresh Fish, hand-cut, aged Angus Beef & •FreshFreshhouse-madeFresh Fish,Fish, hand-cut,hand-cut, Specialties. agedagedaged Angus AngusAngus BeefBeef Beef && & Fresh Fish, hand-cut, aged Angus Beef & house-madehouse-made Specialties.Specialties. house-madehouse-madeOpen continuously Specialties. from lunch through house-made Specialties. •OpenOpenOpendinner, continuouslycontinuously Monday through fromfromfrom Saturday. lunch lunchlunch throughthrough through Open continuously from lunch through dinner,dinner, MondayMonday throughthrough Saturday.Saturday. dinner,Creativelydinner, MondayMonday prepared through entrees, Saturday.Saturday. small plates &dinner, Monday through Saturday. •CreativelyCreativelyhand-craftedCreatively preparedprepared cocktails. entrees,entrees,entrees, small smallsmall platesplates plates &Creatively & prepared entrees, small plates & &hand-crafted hand-crafted cocktails. cocktails. hand-craftedhand-craftedThe place to see,cocktails. be seen & explore the hand-crafted cocktails. ThetrueThe placeflavorplace toofto see,Littlesee, be beRock. seenseen && exploreexplore thethe •TheThe placeplace to see, be seenseen && exploreexplore
    [Show full text]
  • 86 - the Lazy Genius Buys Meat
    #86 - The Lazy Genius Buys Meat Hi, friends! You’re listening to The Lazy Genius Podcast! I’m Kendra, and I’m here to help you be a genius about the things that matter and lazy about the things that don’t. Today is episode 86 and while a little odd in its title, it’s a topic I’ve been asked about a lot. This is The Lazy Genius Buys Meat. Obviously this episode isn’t relevant to vegetarians and vegans, and in case you did click the link, wondering if it was a tricky title somehow, let me reassure you that we’re talking about buying meat today. I respect and honor the choice of folks who don’t eat meat, and I want to offer resources to those of you who do. But we’re going to talk literally about how to buy meat. Where you can get it, how you can save money, how you store it, and all the things. Before we jump into that though, I’d love to invite you to join my mailing list! Giving up your email, knowing that you’re going to get messages in an already-full inbox, is kind of the worst. I get it. But this Wednesday, our Lazy Genius email situation is about to change! I’m going to be sending a newsletter once a month (not once a week like I’ve been doing), and I’m hoping it’s the kind of email you’re so excited to see in your inbox. It’ll have all the regular newsletter stuff like content you might have missed since a lot of you don’t even know that I put posts and recipes on a blog sometimes, books I’m reading and podcasts I’m loving, as well as words from me that aren’t put anywhere else.
    [Show full text]
  • Criminology Research Unit
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Tasmania Open Access Repository CRIMINOLOGY RESEARCH UNIT Occasional Paper No. 3 June 2006 Food Matters Issues Surrounding Food in Prison by Diane Heckenberg & Dannielle Cody Criminology & Corrections Contact: Professor Rob White Director Criminology Research Unit School of Sociology & Social Work Private Bag 17 Hobart Tasmania Australia 7001 Telephone +61 3 62262877 Facsimile +61 3 62262279 Email [email protected] ISSN 1447-9966 Preface The issue of prison food has made headlines several times over the last few years in Tasmania. It is a problem not unique to this State. As demonstrated in this report, the quality, quantity and social context of food preparation and consump- tion really does matter for prisoners – whether they reside at Risdon prison, a mainland institution or overseas. What you eat and how you eat is enormously important to all of us. In situations of enforced confinement and loss of ordinary freedoms, food becomes even more significant and the issues more pronounced. This report has been undertaken as part of the Field Project component of the Criminology & Corrections post graduate course work program offered by the University of Tasmania. Di and Dannielle drew upon a range of sources of informa- tion about prison food, including relevant literature and interviews with former prisoners. They also had discussions with select prison staff. As a field project report, the study has its limitations, due to time, resource and access constraints. Nevertheless, the report provides a good example of inde- pendent research that can constructively bring to public attention an informed overview of key issues.
    [Show full text]
  • When Traditions Become Innovations and Innovations Become Traditions in Everyday Food Pedagogies Helen Benny Swinburne University of Technology
    Australian Journal of Adult Learning Volume 52, Number 3, November 2012 When traditions become innovations and innovations become traditions in everyday food pedagogies Helen Benny Swinburne University of Technology This paper explores the way learning to cook remains important for the maintenance of ‘ethnic’ food traditions and how sharing food knowledge plays a role in intercultural exchanges. Ethnographic data from an ongoing study in Melbourne is presented to highlight how, in everyday practices, both tradition and innovation are involved in learning experiences related to cooking. Using an everyday multiculturalism perspective, the study was designed to investigate the resilience of ethnic food cultures in the face of increasing industrialisation in global food systems. In this paper, I focus in particular on the interplay between tradition and innovation in everyday settings by drawing closely on three women’s accounts of cooking and learning. The women remain attached to the food traditions they learned by observing and taking part in daily routines of meal preparation 596 When traditions become innovations and innovations and they stress that many of these practices need to be preserved. At the same time, their accounts reveal how everyday settings can be considered as ‘pedagogical spaces’ where opportunities for innovation arise and new knowledge about food and cooking can be acquired. Families, schools, travel, workplaces and neighbourhood networks emerged as sites where traditional food knowledge can be shared and new skills developed. The paper contributes to our understanding of food pedagogies by highlighting the dynamic relationship between tradition and innovation in everyday, mundane encounters and exchanges in multicultural societies.
    [Show full text]