DOCSLIB.ORG

Horseshoe Pub & Pizza

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Horseshoe Pub & Pizza HORSESHOE PUB & PIZZA 429 FRONT STREET, COMFORT, TEXAS 78013 830-995-5150 APPETIZERS FRIED MUSHROOMS W/ RANCH OR BLEU CHEESE $7.25 CHEESE STICKS W/PIZZA SAUCE OR RANCH (6) $8.25 NACHOS (CHIPS, CHEESE, SALSA) ADD JAPS .25 $6.00 HOT & SPICY WINGS (8) W/ TABASCO $8.50 DEEP FRIED CHICKEN WINGS (8) W/ RANCH OR BLEU CHEESE $8.75 TEXAS TOOTHPICKS (FRIED JALAPENO & ONION STRIPS) $7.25 FULL SIZE ORDER FRIES $3.00 FULL ORDER ONION RINGS (10) $4.00 CHICKEN FRIES $7.25 SLIDERS (3) WITH CHEESE, PICKLE AND TOMATO $8.25 FRIED PICKLE SPEARS (6) $7.75 BAKED PRETZEL MUSTARD OR (CHEESE .50) $4.00 SIGNATURE SALADS LETTUCE, TOMATO, MUSHROOM, ONION, BLACK OLIVE AND A BLEND OF CHEESES CHEF W/ HAM & TURKEY SMALL $8.25 LARGE $11.00 GRILLED CHICKEN OR CRISPY CHICKEN SMALL $8.25 LARGE $11.00 RANCH, BLEU CHEESE, HONEY MUSTARD, ITALIAN, 1000, SUN DRIED TOMATO, RASPBERRY WALNUT VINAGERETTE DINNER SALAD LETTUCE, TOMATO, CHEESE $3.50 FOR THE KIDS CHOICE OF CHIPS OR FRIES MINI CORN DOGS (4) $4.95 STEAK FINGERS (4) $4.95 CHICKEN NUGGETS (6) $4.95 SMALL CHEESEBURGER $4.95 PIZZA SMALL MEDIUM LARGE CHEESE $8.50 $12.00 $17.00 VEGI TOPPINGS EACH ADD $ 0.75 $ 1.25 $ 1.75 PREMIUM TOPPINGS EACH ADD $1.25 $1.75 $ 2.25 ALL THE VEGI’S $11.50 $16.00 $22.00 LOADED (CHOICE OF 2 MEATS) $13.75 $19.00 $24.75 MEAT LOVERS $15.00 $20.75 $26.00 GLUTEN FREE $11.50 Vegi toppings: onion, green pepper, mushroom, black olive, tomato, jalapeno, pineapple Premium: Sausage, pepperoni, Canadian bacon, hamburger, Extra Cheese SANDWICHES HAM OR TURKEY SANDWICH $7.00 GRILLED CHICKEN SANDWICH $8.25 CLUB SANDWICH $9.50 ABOVE WITH MAYO, MUSTARD, LETTUCE, TOMATO, ONION PICKLE AND CHIPS AVAILABLE ON WHITE, WHEAT OR TEXAS TOAST GRILLED CHEESE SANDWICH $5. 75 BLT ADD EGG $1.00 $7.75 ABOVE SERVED WITH CHIPS. ON YOUR CHOICE OF WHITE, WHEAT, OR TEXAS TOAST BURGERS SERVED WITH LETTUCE, TOMATO, PICKLE, ONION AND CHIPS. W/JAPS ADD .25 1/3 LB HAMBURGER WITH CHEESE ADD .50 $7.50 1/3 LB BACON BURGER WITH CHEESE ADD .50 $8.25 1/3 LB SWISS MUSHROOM BACON BURGER $9.95 1/3 LB PATTY MELT $8.75 1/3 LB DENNIS MELT (SAME AS ABOVE WITH GRILLED MUSHROOMS AND JALAPENOS) $9.75 2/3 LB HAMBURGER WITH CHEESE ADD 1.00 $9.50 2/3 LB BACON BURGER WITH CHEESE ADD 1.00 $10.75 2/3 LB SWISS MUSHROOM BACON BURGER $11.95 2/3 LB PATTY MELT $10.25 2/3 LB DENNIS MELT $11.25 COWBOY BURGER ½ LB OF FRESH TEXAS BEEF TOPPED WITH CHEDDAR CHEESE, $10.95 TEXAS TOOTHPICKS, CHIPOTLE MAYO, RAW RED ONION, JALAPENO, SPRING MIX AND BBQ SAUCE ON A GRILLED KAISER SOUTHWEST CHIPOTLE BURGER ½ LB OF FRESH TEXAS BEEF, TOPPED WITH PEPPER $10.95 JACK CHEESE, FRIED AVACADO, BACON, CHIPOTLE MAYO, GRILLED POBLANO PEPPERS, GRILLED RED ONION SERVED ON A GRILLED KAISER ROLL RESOLUTION SPECIAL- HAMBURGER PATTY OR CHICKEN BREAST WITH DINNER SALAD HAMBURGER $6.75 CHICKEN $7.25 Substitute fries on any sandwich or burger $1.50/ onion rings $2.00 or Seasonal vegetable $2.00 DINNERS (SERVED WITH FRIES, SALAD AND TEXAS TOAST) CHICKEN FRIED STEAK (CERTIFIED ANGUS BEEF) LUNCH $9.25 DINNER $10.95 HAMBURGER STEAK WITH GRILLED ONIONS AND BROWN GRAVY $9.25 CHICKEN STRIPS COUNTRY GRAVY $9.25 CHOPPED PEPPER STEAK W/ SAUTEED ONIONS, JALAPENOS, MUSHROOMS, CHEESE AND GRAVY $12.75 .
Load more

Recommended publications
  • Rtmkccb2f1i05 Web.Pdf
    ) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27.
    [Show full text]
  • Columbia Steak House
    MENU Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes Welcome to the Columbia Steak House PRIME BEEF The chefs at Columbia Steak House use only the finest ingredients. First & foremost our Beef is our primary focus. Finding meat that matched our high standards proved challenging. U.S.D.A & AUS Black Angus Beef is our choice for you. FINEST PEDIGREE REARED TO TENDERNESS Our selection process for the cattle is monitored according to strict quality controls. No supplementary feed influences the surpassed quality of our meat. Our temperature controlled storage room at 1°C gives our meat the important and necessary time to mature. FRESH PRIME CUT With their excellent cutting skills, our experienced in house butchers guarantee the unique quality of our succulent and tender steaks. EXPERT PREPARATION Our experienced Grill Masters prepare your steak to the perfect doneness using our world renowned Montague Grill Broiler, heated to 1300°C. This, combined with our Columbia pepper blend allows the steak to develop our typical Steak House flavour. CONSTANT COMMITMENT Our menu offers nothing but fresh dishes using selective ingredients. With this in mind we are certain that your wishes will be fulfilled by our attentive staff, making your visit a delightful experience second to none. ENJOY YOUR MEAL! Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes SOUPS & BISQUES Soup of the Day €9.50 Inspired by fresh seasonal ingredients Alaskan Crab
    [Show full text]
  • HOT CAKE KITS House-Made Cream Cheese Icing, Pecans, Raisins and Cinnamon Glaze
    Est. 1906 STARTERS BENEDICTS Fun to share and served family style. Served with hashbrowns or fresh fruit. FRIED GREEN TOMATOES CLASSIC EGGS* BENEDICT ¨ Four of our hand-made classic white corn meal fried green tomatoes Toasted English muffin, grilled pit ham, basted eggs and fresh topped with Creole hollandaise. 6.50 hollandaise. 10 / 14 EGG STRATA (NEW) WHEN AVAILABLE COUNTRY BENEDICT Super light and fluffy, our fresh baked egg Stratta is made with smoked bacon, green Grilled biscuits, sausage patty, basted eggs* and cream gravy. 10.50 / 14.50 onion and Cheddar. Topped with a dollop of sour-cream and diced tomatoes. 7.50 CRISPY DEVILED EGGS WHEN AVAILABLE GREAT NANA’S MEATLOAF BENEDICT Crispy panko eggs, Cayenne deviled egg yokes and smoked bacon topper. Grilled meatloaf on biscuits with basted eggs*and brown gravy. 10.50 / 14.50 Served with Sriracha aioli and warm maple syrup. 6 FLORENTINE BENEDICT ¨ COUNTRY FRIED STEAK Toasted English muffin, spinach, tomato, mushrooms, fresh avocado topped Four pieces of chicken-fried steak served Cloak & Dagger style. 11 with basted eggs and pesto hollandaise. 10.50 / 14.50 CREOLE BENEDICT BREAKFAST FAVORITES English muffin, lobster, rock crab, basted eggs* and our Creole Most breakfasts served with hashbrowns or fruit and choice of toast. hollandaise sauce. 12 / 16 ADD - Grilled onions or gravy to any breakfast – NO CHARGE IRISH BENEDICT ¨ EGGS* & BROWNS¨ Grilled rye, shaved corned beef, basted eggs* and Dijon hollandaise. 11 / 15 Two jumbo eggs cooked the way you like them. 10.50 SALMON BENEDICT ¨ (NEW) * BACON, SAUSAGE OR HAM ¨ Grilled wild Alaskan Salmon filet, diner-style poached eggs and lemon Your choice of meat served with jumbo eggs* the way you like them.
    [Show full text]
  • August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper
    Pitsenbarger Dining Facility Menu July 26 – August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper Steak, Rice, Barley Pilaf, Fried Okra, Spinach, and Herbed Green Beans. Dinner Caribbean Chicken Breast, Orzo with Spinach Tomato & Onion, Stuffed Baked Fish, Roasted Rosemary Potato Wedges, Wild Rice, Hacienda Corn & Black Beans, Roasted Zucchini Squash & Tomatoes, and Mediterranean Grilled Asparagus. July 27 Lunch BBQ Chicken, Mediterranean Quinoa Cakes, Polish Sausage, Spinach & Tomato Orzo, Crispy Potato Wedges, Black Eyed Peas, Collard Greens, Boston Baked Beans Dinner Stuffed Green Peppers with Turkey and Lentils, Southern Fried Catfish, Roast Beef, Hopping John Rice, Glazed Sweet Potatoes, Mixed Vegetables, Fried Cabbage, Savory Style Beans July 28 Lunch Chicken Bulgogi, Parmesan Cod, Swiss Steak with Brown Gravy, Long Grain & Wild Rice, Garlic Mashed Potatoes, Peas & Carrots, Roasted Zucchini Squash & Tomatoes, Grilled Asparagus Dinner Jerk Roast Turkey, Marinated Tomatoes with Penne and Basil, Grilled Pork Chops, Quinoa Southwest Pilaf, Rissole Potatoes, Okra Melange, Mediterranean Lima Beans, Corn Calico July 29 Lunch Turkey and Spinach Meatloaf, Pasta Primavera, Cantonese Spareribs, Baked Macaroni and Cheese, Quinoa Southwest Pilaf, Broccoli Parmesan, Corn on the Cob, Roasted Cauliflower Dinner Creole Fish Fillets, Cajun Chicken, Beef Stew, Franconia Potatoes, Rice with Broccoli and Cheese, Green Beans, Cauliflower, Savory Summer Squash July 30 Lunch Southwestern Fish, Roast Turkey, Braised Beef & Noodles, Corn Bread Dressing,
    [Show full text]
  • Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry
    Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry Yield: Serves 2-4 Ingredients: 1 lb Beef Flank Steak (Jīxiōng Ròu) 4 cloves Fresh Garlic (Dàsuàn) - minced ¼ inch piece Fresh Ginger (Jiāng) - minced 2 Bell Peppers (Dēnglóng Jiāo) mixed colors - cored and sliced into 'ribbons' 1 Small Red Onion (Hóng Cōngtóu) - halved and sliced 2 Tbs Peanut Oil (Huāshēngyóu) 1 ½ Tbs Oyster Sauce (Háoyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Cornstarch (Yùnmǐ Diànfě) 3-4 tsp Coarse Ground Black Pepper (Hēi Hú Jiāo) - divided 1 tsp Granulated Sugar (Táng) 1 tsp Toasted Sesame Oil (Zhīmayóu) Preparation: 1) Cut your flank steak into thin strips (apx 2-3 inches long by ¼ inch thick) 2) In a medium bowl, whisk together oyster sauce, Shao xing rice wine, soy sauce, cornstarch, 1 tsp of the black pepper, and sugar until well incorporated and the sugar has completely dissolved - Add the beef 'ribbons' and toss to combine making sure the beef is well coated - Set aside to marinate for 30 minutes at room temperature (up to 12 hours in refrigerator) 3) Heat the peanut oil in a wok or large skillet over high heat until shimmering - Stir the toasted sesame oil into the beef and its marinade until thoroughly combined - Add the beef and its marinade to the wok and stir fry until the beef is just browned (apx 1 minute) 4) Using a slotted spoon or spider, transfer the seared beef to a clean plate or bowl and set aside until needed 5) Return the wok/skillet to the heat (medium-high) and add the garlic and ginger - Stir fry until very fragrant (apx 30 seconds) - Add the bell pepper and continue to stir fry for 1 minute 6) Add the onion and continue to stir fry until onion is just tender (apx 1-2 minutes) 7) Add the beef and all of its juices and thoroughly combine - Add the remaining black pepper and thoroughly combine 8) Remove from heat - Serve immediately over steamed rice or cooked noodles along with a sunny- side-up egg on top if desired Taz Doolittle www.TazCooks.com .
    [Show full text]
  • Breakfast Menu
    STEAKS Presidential Choice T-BONE STEAK This hearty portion is sort of “two steaks in one”. It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T”. This is the steak President Bush preferred when dining in Oklahoma City. We start with the finest Midwest-raised, corn-fed beef. Insisting on USDA Prime or Choice Grades of beef, we offer quality not available at the local grocery store or Cattlemen’s Strip Sirloin Thick, center cut strip sirloin supermarket. Top Sirloin Steak We then slowly age our beef according Cut extra thick for extra goodness from Aged Beef to a closely guarded house secret. This Filet Mignon aging process is impractical to duplicate A choice cut of beef tenderloin with all the sealed in savory at home, and results in a naturally juices, bacon wrapped and broiled to your taste tender, flavorful steak. Rib Eye Steak Perfect center cut from the eye of the rib The “PERFECT STEAK” is then hand- cut (never frozen) in our own butcher Small Filet shop, then broiled over a sharp, hot Cut special for our patrons with very small appetites, wrapped in thick sliced bacon flame from real charcoal that finishes the meat to a sear on the outside—juicy Dinner Steak and tender within! Order your steak Small top-sirloin steak according to the “How Do You Like Your Chopped Sirloin Steak?” chart below, and we’ll serve it up Freshly ground sirloin beef broiled over glowing embers on a platter—hot and juicy with natural steak au jus.
    [Show full text]
  • Meat Packs-IMP031219
    IMPERIAL MARKET 716-836-6223 Meat Bundle Packs King Pack Queen Pack All Beef Deal Steak Lover’s King Grill Family Pack 5 lbs. Whole Chicken Wings 5 lbs. Whole Chicken Wings 6 lbs. Beef Ribs, 2 Slabs 4 lbs. Party Wings (George’s) 3 lbs. T-Bone Steaks 2 lbs. Spare Ribs or Boxes 5 lbs. Ground Beef 5 lbs. Ground Beef 1 Bag Chicken Fingers 5 lbs Pork Chops 5 lbs. Ground Beef Spare Ribs, 10 lb. 3 lbs. Chuck Steaks or Roast 3 lbs. Pepper Steak 1 Bag French Fries 4 lbs. Sirloin, Round, or 3 lbs Cube Steak 3 lbs. Round Steak 5 lbs. Beef Patties Chuck Steaks 3 lbs. Boneless Chicken 5 lbs. Ground Beef 3 lbs. Sirloin, Round, or 10 lbs. Chicken 2 lbs. Pepper Steak Breasts 3 lbs. Chuck Steak 1 Case Hot Pockets Leg Quarters 2 Chickens (whole or cut) 2 lbs. Pepper Steak Chuck Steaks 3 lbs. Pork Steaks 5 lbs. Beef Sausage 1 Case Hot Pockets 3 lbs. NY Strip Steaks 3 lbs. Sahlen’s Hot Dogs 1 Chicken (whole or cut) 2 lbs. Beef Sausage 3 lbs. NY Strip Steaks 5 lbs. Chicken Leg Quarters 4 lbs. Hot Dogs (Pork, 5 lbs. Loin End Chops or 4 lbs. Bone-In Chicken Breast 3 lbs. NY Strip Steaks 2 lbs. Pepper Steak or Chicken, or Turkey) 4 lbs Center Cut Chops 3 lbs. Sahlen’s Hot Dogs 3 lbs. Pork Steaks Stew Beef 3 lbs. Pork Steaks 5 lbs. Whiting Fish 1- 10 lb Box Spare Ribs 2 lbs. Whiting Fish 3 T-Bone Steaks 4 pc.
    [Show full text]
  • BRICK FOOD (Lunch & Dinner; One-Use Menu)
    BRICK FOOD (Lunch & Dinner; One-Use Menu) Salad (add: Chicken 5- | Steak 8-) -Side House or Caesar Salad 3- Caesar Romaine tossed in Caeser Dressing topped with Parm Cheese & Croutons 7- House Lettuce-blend with diced Tomatoes, Red Onions, Cukes, Feta, Bacon Bits & Croutons 8- Soup House-Made Soup of the Week (ask Server) 5- Appetizers Fried Pickle Chips Served with Bistro Sauce 8- Buffalo Egg Rolls Shredded Hot Buffalo Chicken & Celery with Blue Cheese on side 10- Mac-N-Cheese Balls House deep-fried Panko Mac & Cheese on Melted Cheese & Paprika 10- Loaded Poutine Cheese Fries House-cut Fries & Cheese Curds topped with house-made Mushroom & Thyme Beef Gravy, house-made Bacon Bits & Green Onion 11- Zesty Spinach Dip House spicy Dip; with Parmesan & Tortilla Chips 11- 8 Wings Choice of Hot, Chili Bourbon, Teriyaki, Old Bay, Garlic-Parmesan or Hot Dry-Rub 11- Zuti Sauce; Carrots & Celery; Choice Blue Cheese or Ranch Sandwich Selections (comes with House-cut Fries; substitute any side for $1-) Burger, No Frills Char-grilled Beef Burger, LTO on Brioche 9- Braised Beef Grilled Cheese 11- Marinated BBQ Braised Beef, Cheddar, Provolone, Swiss, grilled Tomato, Bacon & Bistro Sauce on Ciabatta Brick Beef Cubano Ham, Braised Beef, Swiss, Pickle, Mojo Mayo & Mustard; toasted Ciabatta 12- Hot Buffalo Chicken Breast ‘Wich 12- Breaded & Fried; Frank’s Hot Sauce, Provolone, LTO on Brioche Bulgogi Pepper Steak Sandwich 12- Thin-sliced Steak marinated in Asian Sauce & grilled. Topped w/Bell Peppers & Scallions. Served w/spicy Siracha Mayo & Pickle Chips
    [Show full text]
  • Moist Heat Cooking -Less Tender Meat
    Moist Heat Cooking -Less Tender Meat Summary A meat lab using a less tender cut of beef in preparing a Green Pepper Steak over Rice by using a moist heat method of cooking. Main Core Tie Food And Nutrition 2 Strand 5 Time Frame 1 class periods of 90 minutes each Group Size Small Groups Materials Handouts: Recipe for Green Pepper Steak over Rice Lab Planning Sheet Meat Quiz Meat Crossword Puzzle Ingredients needed for each unit to prepare lab: 2 tbs. soy sauce 1/2 clove garlic 2 tbs. oil 1/2 lb. round steak 1/2 green pepper 1/2 large onion 1 1/2 cups diced celery 1 tbs. cornstarch 2 tbs. cold water 1 tomato 1 1/3 cups rice 2 2/3 cups water 1 tsp. salt 1 tsp. butter (I purchase the garlic in a jar found in the produce section at the store. I cut the round steak into equal portions and wrap individually in wax paper prior to class) Background for Teachers The teacher will need to know general information about meat. The difference between a tender and a less tender cut of meat and the proper method of cooking for each. How to prepare rice correctly. Prepare and assemble both recipes to serve together as a meal. Student Prior Knowledge The student will need to know how to read and follow the recipe in preparing a meal consisting of green pepper steak over rice according to the recipe directions. Intended Learning Outcomes The student will plan, prepare and evaluate a meal consisting of green pepper steak over rice following the techniques and skills learned and acquired regarding meat cookery and cooking methods for a less tender cut of beef.
    [Show full text]
  • Sunday Monday Tuesday Wednesday Thursday Friday Saturday 9-May 10-May 11-May 12-May 13-May 14-May 15-May
    Anderson North Campus - Menu Sunday Monday Tuesday Wednesday Thursday Friday Saturday 9-May 10-May 11-May 12-May 13-May 14-May 15-May Entrée Entrée Entrée Entrée Entrée Entrée Entrée Spaghetti & Meatsuace Baked Chicken BBQ Chicken Fried Chicken Grilled Pork Chop Baked Chicken Baked Chicken Baked Chicken Chicken Fried Steak Fried Pork Chops Liver and Onions Pepper Steak and Rice Fried Catfish Grilled Chopped Steak Fried Chicken Beef Tips and Rice Baked Chicken Baked Chicken Baked Chicken Pork Fried Rice Chicken Tetrazini Sides Sides Sides Sides Sides Sides Sides Steamed Broccoli Black Eye Peas Brussel Sprouts Fried Green Beans Macaroni and Cheese Cheese Grits Macaroni & Cheese Mashed Potatoes Rice and Gravy Steamed Broccoli Mashed Potatoes/Gravy Steamed Broccoli Macaroni & Cheese Baby Carrots Field Peas Macaroni and Cheese Hot Potato Salad Steamed Cauliflower Ranch Potatoes Turnip Greens Broccoli w/Cheese sauce Fried Okra Corn Nuggets Macaroni and Cheese Cream Corn Fried Squash Steamed Broccoli Peas and Carrots Macaroni & Cheese Mustard Greens Baked Beans Okra and Tomatoes Collard Greens Jalapeno Poppers Rice and Gravy Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Exhibition Station Fried Chicken Wrap Smoked Brisket Tavola Italiana Salmon w/Wild Rice/Broccoli w/Fries/24oz Fountain or Sandwich w/Fries/24oz & Lemon Butter/24oz 20oz Bottle Fountain Drink or 20oz Fountain Drink or 20oz Bottle Bottle Grill Grill Grill Grill Grill Open Face Roast Beef Texas Toast Grill Cheese Philly Cheesesteak w/ Buffalo Chicken Salad/24oz Smoked Ribeye Sandwich w/Fries/24oz w/Smoked Tomato Fries 24oz Fountain Fountain Drink or 20oz Bottle Sandwich/Fries/24oz Fountain or 20oz Bottle Bisque/Fries/24oz Drink or 20oz Bottle Fountain Drink or 20oz Fountain or 20oz Bottle Bottle TRADITIONAL FLAVORS OF ITALY WEDNESDAY, MAY 12 .
    [Show full text]
  • APPETIZERS Soups SALADS
    APPETIZERS Beef Egg Roll Vegetable Egg Roll Pastrami Egg Roll Spring Rolls (2) Mandarin Deluxe Burger Sliders: Beef or Chicken Chinese Hot Dog Grilled Hot Dog Steamed or Pan Fried Dumplings: Beef or Vegetable Fried or Steamed Wontons Scallion Pancakes Chicken Wings: Fried, BBQ, Buffalo Chicken Fingers Chicken Popcorn Fire Poppers BBQ Beef Sticks Chicken Satay Boneless Spare Ribs Beef Hakai Homemade Beer Battered Onion Rings Moroccan Cigars, Pastel or Kibbeh Mediterranean Combo: Kibbeh, Pastels, Cigars, Mini Egg Rolls Pu Pu Platter (each additional pp $14) soups Egg Drop Wonton Eggton Hot and Sour Singapore Vegetable Tofu Vegetable Chicken Soup with Rice House Special Tomato Egg Drop Lamb Stew Jambalaya Soup SALADS Caesar Salad Greek Salad Grilled Chicken Breast Salad Bistro Steak Salad Cobb Salad Baby Bella Salad Paradise Salad Asian Garden Salad Choice of dressings: Caesar, Honey Mustard, Creamy Italian, Balsamic, Thousand Island or Russian CHICKEN served with white rice | brown or fried rice additional $1.50 Pepper Steak Chicken beefless pepper steak General Tso's Chicken battered deep-fried chicken cooked in light spicy brown sauce Szechuan Chicken sweet and spicy stir-fry with onions, celery, scallions and carrots Sesame Chicken deep-fried battered chicken with sweet sesame glaze served in Moo Shu Chicken edible birds nest finely sliced chicken and vegetables in a sweet hoison sauce served with 4 moo shu wraps Chicken with Broccoli stir-fried strips of chicken in a savory brown sauce with broccoli and Curry Chicken carrots spicy chicken
    [Show full text]
  • Easy Read Healthy Recipe
    1 Healthy Recipes Contents 1. Japanese Oyako Don (Chicken and Egg Bowl) ................................................................................ 3 2. Japanese Curry Rice ........................................................................................................................ 6 3. Pork Shouga Yaki (Pork Ginger) ...................................................................................................... 9 4. Pan-Seared Salmon with Dill Sauce .............................................................................................. 12 5. White Wine Garlic Chicken ........................................................................................................... 15 6. Lemon Salmon with Basil .............................................................................................................. 18 7. Green Pepper Steak ...................................................................................................................... 21 8. Spinach and Mushroom Smothered Chicken ............................................................................... 25 9. Apple-Glazed Chicken Thighs ........................................................................................................ 29 10. Easy Pad Thai ................................................................................................................................. 32 2 1. Japanese Oyako Don (Chicken and Egg Bowl) Cooking Time: 30 minutes Serves 2-3 What you will need: 200-300g chicken 150ml dashi stock thighs
    [Show full text]