DOCSLIB.ORG

Fried Shrimp 12. 9 Fried Shrimp, Spicy Remoulade Sauce Deviled Eggs 8

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fried Shrimp 12. 9 Fried Shrimp, Spicy Remoulade Sauce Deviled Eggs 8 Fried Shrimp 12. Asian Glazed Baby Back Ribs 12. 9 Fried Shrimp, Spicy Remoulade Sauce Sweet & Spicy Glazed Pork Ribs Deviled Eggs 8. Mac ‘N Cheese 9. 4 Deviled Eggs with Pecan-Smoked Bacon Smoked Gouda, Parmesan, Pecan Smoked Bacon, White Truffle Oil Pimento Cheese & Bacon Jam 9. House Made Pimento Cheese, Bacon Jam, Onion Rings 9. Ritz Crackers Spicy Remoulade Sauce Chicken Wings 12. House Cut French Fries 5. 9 Buffalo, Hot Honey Garlic, or Sweet Soy Glaze Add Truffle & Parmesan OR Garlic 1. Ranch or Blue Cheese Creamy Tomato Basil Soup 4. (cup) 6. (bowl) Southwest Salad 12. Mixed Greens, Pepper Jack Cheese, Mixed Green Salad 8. Fire Roasted Corn, Black Beans, Avocado, Mixed Field Greens, Cucumber, Tomato, Red Onion, Tomato, Cilantro Lime Vinaigrette Red Onion, Balsamic Vinaigrette Cobb Salad 13. Caesar Salad 8. Mixed Greens, Diced Chicken, Romaine Lettuce, Parmesan, Pecan Smoked Bacon, Blue Cheese, Avocado, Roasted Garlic Croutons, Caesar Dressing Tomato, Dijon Vinaigrette Add Grilled or Blackened Chicken, or Shrimp 5. Burgers available with chicken breast instead. All served with french fries except Grilled Cheese. Upgrade to parmesan truffle or garlic fries for 1. California Burger* 14. Public House Burger* 12. Monterey Jack, Pecan-Smoked Bacon, Avocado, Cheddar, Lettuce, Tomato, Onion Tomato, Alfalfa Sprouts, Creamy Dijon Shrimp Po’Boy Sandwich 14. Pimento Cheese Burger* 13. Fried Shrimp, Tartar, Lettuce, Tomato, Onion, Pimento Cheese, Lettuce, Tomato Hoagie Roll *NEW* Barbeque Burger* 14. Fried Shrimp Basket 16. Cheddar Cheese, Pecan Smoked Bacon, 9 Fried Shrimp, Coleslaw, Onion Ring Tartar Sauce, Cocktail Sauce Grilled Cheese and Tomato Basil Soup 10. Fried Chicken Sandwich 13. Goat Cheese, Monterey Jack & Cheddar on Fried Chicken Breast, Tabasco Honey Mayonnaise, Toasted Sourdough Lettuce, Tomato, Onion, Pickles Veggie Wrap 11. * Consuming raw or undercooked meats, poultry, seafood, shellfish, Monterey Jack, Lettuce, Cucumber, eggs or unpasteurized milk may increase your risk of food borne Roasted Red Pepper, Red Onion, Avocado, illness. Sprouts, Creamy Dijon, Spinach Tortilla TRY OUR FRESH SQUEEZED MAYBANK TAP LIST: COCKTAILS! Screwdriver 9. (1) Kronenbourg 1664 6.50 Titos & Orange Juice France 5.5% (2) Sierra Nevada Wild Little 6.50 Salty Dog 9. Thing Sour Ale Titos & Grapefruit, Salt North Carolina 5.5% (3) Bitburger Pilsner 6.50 Margarita 9. Germany 4.8% Espolon, Fresh Lemon, Lime, (4) Duchesse de Bourgogne 9.00 Simple Syrup, Dry Curacao Belgium 6.2% (5) Hi-Wire Brown Ale 6.00 Paloma 9. North Carolina 6.1% Espolon, Grapefruit. Lime (6) Weihenstephan Hefe 7.50 Germany 5.6% Boozy Lemonade 9. (7) Veltin’s Pilsner 6.50 Titos, Lemonade Germany 4.8% (8) TRY OUR MOSCOW MULE ON TAP! (9) Sierra Nevada Pale Ale 6.50 California 5.6% (10) Sweetwater 420 Pale 6.50 Georgia 5.7% (11) Munkle “66 Bull Blonde 6.50 Ale” South Carolina 5.4% (12) St. Bernardus ABT 12 8.50 Belgium 10% (13) Sierra Nevada Hop & 6.50 Sour North Carolina 4.8% (14) Low Tide Tura’lu Irish 6.50 Red Ale South Carolina 5.4% (15) Tripel Karmeliet 8.50 Belgium 8% (16) Devil’s Backbone Vienna 6.50 Lager California 5.2% (17) EOBC “Bucket of 6.50 Flowers” Belgian Witbier South Carolina 5% (18) Old Rasputin Imperial 8.00 Stout California 9% .
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Meliora Catering
    Meliora Catering ABC Catering Services 1 Meeting Wrap Up $32.00 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini Miniature Muffins 80-120 Cal each $36.00 All Day Delicious Miniature Danish 140-170 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Scones 110-120 Cal each energy up throughout the day. Available for 15 guests or more. Includes appropriate condiments. Yogurt Parfait Cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Java's Coffee Service 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each The Energizer Assorted Scones 430-470 Cal each Donut Holes 45-90 Cal each Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Ripe Bananas 110 Cal each Assorted Juice 110-170 Cal each Iced Tea 5 Cal/8 oz. serving Bottled Water 0 Cal each Java's Coffee Service 0 Cal/8 oz. serving Java's Coffee Service 0 Cal/8 oz. serving AM Perk Up It's a Wrap Includes choice of salad. Granola Bars 190 Cal each Chicken Caesar Wrap 540 Cal each Assorted Individual Yogurt Cups 50-150 Cal each Pepper Jack Tuna Wrap 590 Cal each Iced Tea 5 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Java's Coffee Service 0 Cal/8 oz. serving Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]
  • PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
    DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic
    [Show full text]
  • For Starters Louisiana Sweet Potato Fries*
    Lump Blue Crab Cake SIDE CHOICES Country Potato Salad ........................ 2.99 Mardi Gras Coleslaw .......................... 2.99 House Cut French Fries ..................... 2.99 White Rice ........................................... 2.99 Baked Sweet Potato (after 5pm) ..... 3.99 Seasonal Vegetables ......................... 3.99 Side Salad ............................................ 3.99 Low Country Greens .......................... 3.99 (mustard & turnip, seasoned with bacon) Photo: Beverly Poppe Beverly Photo: Country Green Beans ........................ 3.99 (seasoned with bacon) FOR STARTERS Louisiana Sweet Potato Fries* ......... 4.99 Lola’s Gouda Grits* ............................. 4.99 (non-vegetarian; made with chicken stock) Add to any entrée .......................................................2.99 Leidenheimer’s Garlic Bread Basket ...2.59 w/mushroom ragout ..................................................5.99 Add to any entrée .......................................................3.99 Crab Cake ................................................ 6.99 Lump Blue Crab hand formed with special *Upgrade sides seasonings. Served on a bed of mixed greens drizzled with a lemon garlic aioli sauce. Hot Crab and Artichoke Dip ..............9.79 Creamy and piping hot. SALADS Cajun Hot Wings & Fries ....................... 8.59 Only one kind ... GOOD and Spicy! Signature Orange Bowl Salad ...........7.99 Chicken Strips & Fries ........................... 9.59 Crisp romaine with mandarin orange and Fresh, hand breaded. caramelized
    [Show full text]
  • Shrimp Remoulade Source: Chef Paul Prudhomme’S Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer Servings
    Shrimp Remoulade Source: Chef Paul Prudhomme’s Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer servings Make the Remoulade Sauce several hours ahead or, preferably, two to three days before serving. It keeps several days refrigerated and improves with time. 3 cups Basic Seafood Stock or water 2 bay leaves ½ teaspoon white pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dry mustard ½ teaspoon ground cayenne pepper ½ teaspoon black pepper ¼ teaspoon dried thyme leaves ¼ teaspoon dried basil leaves 1 ½ pounds unpeeled shrimp, without heads 1 ½ cups Remoulade Sauce 6 large bowl-shaped lettuce leaves 2 cups very thinly shredded lettuce 1 ½ small tomatoes, cut in to 12 wedges 12 black olives 6 large sprigs parsley Combine the stock or water and the seasonings in a large saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Turn heat to high and add the unpeeled shrimp. Cook uncovered over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well. In a medium size bowl, combine the chilled shrimp and the Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center; top with 6-10 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley. Remoulade Sauce 2 egg yolks ¼ cup vegetable oil ½ cup finely chopped celery ½ cup finely chopped green onions ¼ cup chopped fresh parsley ¼ cup horseradish, finely grated fresh or prepared ¼ lemon, seeded 1 bay leaf, crumbled 2 T.
    [Show full text]
  • Download Menu
    DEVON SEAFOOD GRILL OPENERS GOAT CHEESE BRUSCHETTA OYSTERS ROCKEFELLER BLUE HILL BAY MUSSELS tomato-basil cruda, focaccia crisps, fresh shucked oysters with creamed spinach, white wine and garlic sm. 13 | lg. 19 kalamata olive 13 bacon, shallots, garlic, parm, baked and bubbly to perfection 18 CHILLED SHELLFISH PLATTER* FRIED CALAMARI shrimp cocktail, fresh shucked oysters, jalapeños and carrots, sweet n’ sour, creole FIRECRACKER CAULIFLOWER king crab legs, lobster claws remoulade 16.5 breaded cauliflower a fiery chili sauce, micro Small (serves 2-3) 62 | Large (serves 4-6) 99 greens and sesame seeds 14 SHRIMP COCKTAIL cocktail sauce, creole remoulade 20.5 SOUP & HANDHELDS Choice of one seasonal side. (lobster mac & cheese +$6) SIDE SALAD LEMONGRASS SHRIMP TACOS SPICY CREOLE GUMBO 11 grilled chipotle shrimp, lemongrass aioli, bibb lettuce, pickled red onion, pineapple mango salsa 16 MAINE LOBSTER BISQUE 13 BLACK ANGUS BURGER* CAESAR SALAD sharp cheddar, lettuce, tomato, brioche bun 15 // add bacon (+ $1) grated parmigiano reggiano, croutons, asiago AHI TUNA MELT cheese crisp 10 seared sushi grade tuna, blackening spice, dijon, mayo, fresh herbs, swiss, remoulade sauce, griddled BABY GREENS sourdough 16.5 dried cherries, feta, toasted pine nuts, cherry NEW ENGLAND LOBSTER ROLLS tomatoes, honey balsamic vinaigrette 10 butter toasted sweet rolls, chilled lobster salad, watercress, fries 18 SOUP & SALAD choice of soup and starter salad 17 ENTRÉE SALADS GRILLED CHICKEN CAESAR SALAD parmigiano reggiano, croutons, asiago crisp 16.5 | grilled
    [Show full text]
  • Small Plates Chilled Seafood Salads Soup
    LUNCH Week 35, 2018 CHILLED SEAFOOD SMALL PLATES DAILY SELECTION OF LOCAL WOOD FIRE GRILLED OYSTERS ON THE HALF SHELL 9 DAILY OYSTERS 12 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette Pecorino Cheese, Garlic Butter, Baguette OLD BAY POACHED N.C. SHRIMP 14 PRIME BEEF CARPACCIO* 15 Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 30 day Cured Egg Yolk, Arugula, Shaved Pecorino Cheese, Aged Balsamic, Capers, Pine Nuts CHILLED CRAB COCKTAIL 15 Chesapeake Jumbo Lump, Avocado, SESAME SALMON SKEWER AND Pickled Summer Peach Slaw PEACH COMPOTE 11 Mint and Pea Sprouts SOUP COASTAL VIRGINIA SHE CRAB SOUP 11 CHILLED MELON SOUP 11 Puff Pastry, Cream Sherry Pickled Melon, Crisp Prosciutto, Crème Fraiche SALADS YOGURT RUBBED ROMAINE SALAD 11 Cucumber, Charred Corn, Pickled Tomato, Pearl Onion, Za atar Chickpea Puree, Lowfat Yogurt & Key Lime dressing LOLLIPOP KALE AND FIG SALAD 12 GLemon Juice Rubbed Kale, Black Mission Fig, Pecorino Shards, Verjus EVOO Dressing PANCETTA WRAPPED SALMON 16 Baby Spinach, Shaved Fennel, Blueberry, Grilled Peach, Cranberry Maple Bacon Vinaigrette HEIRLOOM TOMATO AND BURRATA SALAD 11 Aged Balsamic, Georgia Olive Oil, Shaved Radish, Variety of Basils *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. HANDHELDS Choice of hand cut fries or house salad THE CAVALIER BURGER 14 CROQUE MADAME 13 Butchers Grind,Pepper Bacon, Cambozola Cheese Edwards Country Ham, Aged Baby Swiss Mountain View, Caramelized Onions, Grilled Ciabata Herbed Béchamel,
    [Show full text]
  • 5679 Rsr001 00 T X.Pdf
    GourmetBar is a collection of bar-restaurants you can find worldwide in Novotel hotels. In GourmetBars by Novotel, you can enjoy a local & international cuisine, simple and yet genuine, in a casual setting. Whether you want to eat or simply have a drink, our GourmetBars have that extra something you can find only at Novotel. Opening hours from !":#! to $$:#! burgers XXL ЧИЗБУРГЕР ОТ ШЕФ-ПОВАРА XXL CHEF BURGER A large double-stack burger with BBQ and Chef sauces, 2 × beef cutlets, 2 × Cheddar cheese, bacon, tomatoes, cornichons, marinated onion and green salad 420 г • 970 ГАМБУРГЕР NOVOTEL HAMBURGER NOVOTEL Traditional beef burger with tartare sauce, tomato, cucumber and green salad 770 г • 770 БУРГЕР С КУРИНЫМ ФИЛЕ CHICKEN BURGER Grilled farm Chicken breast cutlet, BBQ and Curry sauces, tomatoes, marinated onion and green salad 310 г • 410 БУРГЕР С ЛОСОСЕМ • FISH BURGER There is a longstanding dispute about the origins of the hamburger: Germany or America? The debate is heated and endless, especially in these two countries. But in the end, what counts is not who invented Salmon steak, tartare sauce, Hoisin sauce, avocado salsa, tomato, cucumber, the hamburger but how you like it! Apart from the traditional beef marinated onion and green salad burger, there are countless variations with chicken or fish. There 300 г • 870 are even vegetarian versions! The rules have changed. Forget the traditional bun enclosing a patty of ground beef and salad ВЕГЕТАРИАНСКИЙ БУРГЕР vegetables covered in sauce. It’s the state of mind that matters. And VEGETARIAN BURGER the quality, of course! This is why we source most of our ingredients from local suppliers and the meat we use comes from Russia.
    [Show full text]
  • Lakeside 11 X 16 Lunch Menu 2-2021.Indd
    Monday - Friday 11 am - 4 pm starters saladS signatures Tavern Strawberry Salad Rosemary Pork Tenderloin* Avocado Lime shrimp Grilled chicken breast served over fresh greens with Marinated in olive oil, fresh crushed garlic and Jumbo blackened shrimp served with our strawberries, caramelized pecans, bleu cheese rosemary, slow roasted with your choice of Swiss cheese house-made avocado-lime crema. 12.99 crumbles and honey vinaigrette dressing. 12.99 sauce, or our signature BBQ sauce. Served with pecan Southwest Egg Rolls Concord Pecan Chicken Salad sweet potato casserole and steamed broccoli. 13.99 Seasoned grilled chicken breast, sweet corn, black Sliced chicken breast over fresh greens, caramelized Blackened Tilapia* beans, red pepper, onions, cheddar and Monterey pecans, Mandarin oranges, bleu cheese crumbles, Cajun seasoned Tilapia, pan-seared and served with Jack cheeses inside a crispy wonton wrapper. Served craisins, and honey vinaigrette dressing. 11.99 our Israeli cous cous and steamed broccoli. 10.99 with a cool avocado-ranch dipping sauce. 10.99 Lakeside Tavern Wedge Chicken Tenders Parmesan Fried Asparagus Fresh wedge of Iceberg lettuce topped with home-made Fresh, hand-breaded chicken tenders fried Fresh asparagus spears, lightly coated in seasoned bleu cheese dressing, tomatoes, Applewood bacon, crisp and golden, accompanied by our barbeque batter then fried golden brown. Served with a caramelized pecan halves and bleu cheese crumbles. and honey mustard dipping sauces. Served with zesty wasabi-ranch dipping sauce. 9.99 Drizzled with balsamic reduction. 9.99 fries and cole slaw. 12.99 Smoked Salmon* With Chicken 14.99 With Shrimp 15.99 Fresh, house-cured salmon fi llet served with toast Black & Bleu Salad* Salmon with Mustard Dill Sauce* points, capers and home-made remoulade sauce.
    [Show full text]
  • Hors D'oeuvres Buffet
    Main Street Catering Serving Tennessee, Virginia, & North Carolina www.mainstreetcatering.net Catering Office 423-753-0353 Hors d’ oeuvres Menu SHRIMP • Classic Shrimp with Cocktail Sauce • Greek Shrimp Skewers w/Feta & Kalamata Olives & Lemony Sauce • Cajun Shrimp with Roasted Red Pepper Sauce • Shrimp Trio, Cocktail, Greek & Cajun • Fried Shrimp Cozy Spring Rolls with Soy Wasabi Sweet Sauce • Cheesy Seafood Dip with Shrimp &/or Crab • Shrimp Cucumber Dill Spread • Shrimp and Avocado Salad Wonton with Scallions • Creamy Shrimp Salad Tartlets • Classic Shrimp and Grits (other varieties available) LUMP CRAB • Twisted Thai Lump Crab Cakes with Apricot or Plum Chili Sauce • Classic Deviled Lump Crab Cakes with Tomato Remoulade • Lump Crab Mango Stacks • w/Wasabi Mayonnaise or Remoulade on Crostini • Lump Crab atop Corn Cakes with Spicy Chipotle Remoulade • Lump Crab Tarragon Salad stuffed into Cherry Tomatoes • Fried Lump Crab Rangoon Spring Rolls with Apricot Chili Sauce SALMON • Herb Grilled Salmon with vine ripe Tomato & Orange Chutney • Ginger Garlic Grilled Salmon with Creamy Dill Sauce • Smoked Salmon Quesadillas with Mango Salsa • Dill Scones w/Smoked Salmon or Trout w/ Horseradish Mayo Sauce • Teriyaki Salmon Platter with Ginger Dipping Sauce • Asian Salmon Wontons with Asian pesto TUNA • Seared Ahi Tuna Wonton with Soy Wasabi Sweet Sauce & Sesame Seeds • Seared Ahi Tuna Martini w/Balsamic Glazed Scallions & Wasabi Sauce • Hoisin Marinated Ahi Tuna with seaweed salad • Moroccan Spiced Seared Ahi Tuna or Swordfish with cool Cucumber
    [Show full text]
  • Full Catering Package
    FLORAL DESIGN PHOTOGRAPHY ENTERTAINMENT PARTY RENTALS LIMO SERVICE THEME EVENTS GALA AFFAIRS FUND RAISERS INTIMATE DINNER PARTIES JAZZY COCKTAIL PARTIES WEDDINGS BRIDAL SHOWERS CHRISTENINGS ENGAGEMENT MITZVAH CLAM AND LOBSTER BAKES BARBECUES CORPORATE OUTINGS CHARITY EVENTS VENUE FACILITIES • THE ALTMAN BUILDING NYC, NY • THE METRO PAVILLION NYC, NY • BURR HOMESTEAD MANSION FAIRFIELD, CT • TOMES HIGGINS HOUSE GREENWICH, CT • CRANBURY PARK RYE BROOK, NY • LANDMARK ON THE PARK NYC, NY • STAMFORD MUSEUM & NATURE CENTER STAMFORD, CT • CRAWFORD PARK MANSION NORWALK, CT • WAVENY HOUSE NEW CANAAN, CT • PEQUOT LIBRARY SOUTHPORT, CT • FAIRFIELD MUSEUM FAIRFIELD, CT • PENFIELD PAVILION FAIRFIELD, CT • INFINITY NIGHT CLUB PORT CHESTER, NY • FAIRFIELD THEATER CO. FAIRFIELD, CT • SOLO EVENT SPACE NYC, NY • WAINWRIGHT HOUSE RYE, NY • B’NAI ISRAEL TEMPLE BRIDGEPORT, CT • PACIFIC BIKE SHOP STAMFORD, CT • FERNANDO ALVAREZ ART STUDIO STAMFORD, CT • CAMP KIWI CARMEL, NY 28 BOUTON STREET SOUTH NORWALK, CT 06854 WORK: 203.327.6668 CELL: 203.339.2076 Susankanecatering.com [email protected] Culinary Director/Owner Susan Kane STATIONARY DISPLAY SETTINGS MAGNIFICANT EXOTIC AGE CHEESES, FRUITS, BERRIES, CRISP VEGGIES CRUDITE Montrachet, Sharp Cheddar, Manchego, Triple Crème, Boursin, Strawberries, apples, grapes Candied Brussel Sprouts, Roast Portobello, Radish, Asparagus Spears, Baby Zuchinni, Grape tomato Blue cheese and Herb dip Crostini and Crackers and Artisan Breads TOOTHPICKS AND KNIVES SIDES OF POACHED SALMON FILET Cucumber Dill Crème and Cucumber
    [Show full text]
  • UNCW Catering
    UNCW Catering ABC Catering Services 1 0029005_2 Meeting Wrap Up $31.99 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini Miniature Muffins 80-120 Cal each All Day Delicious $36.99 Miniature Danish 140-170 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Scones 110-120 Cal each energy up throughout the day. Available for 15 guests or more. Includes appropriate condiments. Yogurt Parfait cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each The Energizer Assorted Scones 430-470 Cal each Donut Holes 45-90 Cal each Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Ripe Bananas 110 Cal each Assorted Juice 110-170 Cal each Iced Tea 5 Cal/8 oz. serving Bottled Water 0 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving AM Perk Up It's a Wrap Includes choice of salad. Granola Bars 190 Cal each Chicken Caesar Wrap 540 Cal each Assorted Individual Yogurt Cups 50-150 Cal each Pepper Jack Tuna Wrap 590 Cal each Iced Tea 5 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]