DOCSLIB.ORG

Appetizers Entree Salads Sandwiches & Burgers Power Business Lunch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers Entree Salads Sandwiches & Burgers Power Business Lunch Executive Chef Michael England Appetizers CRAB AND CORN CHOWDER | 12 bowl | 5 cup HOUSEMADE CHIPS | 6 maryland crab | sweet corn | smoked bacon | chips krinkle cut chips | blackened seasoning | beer cheese LOBSTER BISQUE | 12 bowl | 5 cup FLASH-FRIED SHISHITO PEPPERS | 9 sweet cold-water lobster | cognac creme fraiche sea salt | lemon | sriracha aioli SOUP OF THE DAY | 9 bowl | 4 cup PRETZEL CHICKEN FINGERS | 12 chef’s daily selction crushed pretzels | hot honey glaze | cajun honey dijon ONION RINGS | 8 ALMOST FAMOUS FRIED PICKLES | 10 beer battered | tangy horseradish sauce beer battered pickles | voodoo sauce AVOCADO TOAST | 10 THAI CHILI BRUSSEL SPROUTS | 8 housemade honey wheat | smashed avocado | flash-fried brussel sprouts | thai chili sauce | sesame pico de gallo | goat cheese seeds | cilantro GOAT CHEESE CURDS| 11 BRAT POUTINE | 14 beer battered laclare farms goat cheese curds | kennebac french fries | johnsonville brat | brown gravy hot pepper jelly | miso ranch | cheddar curds Power Business Lunch Entree Salads FIRST COURSE SALMON BERRY ARUGULA SALAD | 16 Chop-Chop Salad grilled salmon | seasonal berries | arugula | goat cheese | Caesar avocado | toasted pecans | fig balsamic House Salad JUMBO CRAB & GRILLED ROMAINE | 16 jumbo lump crabmeat | roasted red peppers | goat SECOND COURSE cheese | caramelized walnuts | charred lemon vinaigrette Atlantic Salmon 1903 CHICKEN CAESAR | 16 crab hash | bourbon bbq buerre blanc grilled chicken | romaine hearts | anchovy aioli | Filet Medallions parmesan-reggiano mushrooms | bordelaise | 3-cheese potato ARUGULA | WATERMELON | PORK BELLY | 16 Smothered Chicken pork belly | arugula | watermelon | pickled watermelon onions | peppers | cheddar | white wine garlic sauce rind | feta | pickled red onion | sugar cane vinaigrette STEAKHOUSE CHOP - CHOP | 16 Chef’s selection of seasonal vegetables ny strip | feta cheese | mixed greens | onion | tomato | cucumber | carrots | hearts of palm | THIRD COURSE horseradish vinaigrette Cheesecake of the Day GREEN JACKET COBB | 14 Flourless Chocolate Cake grilled chicken | bacon | eggs | avocado | tomatoes | blue cheese | balsamic vinaigrette SESAME SEARED AHI-TUNA | 16 greens | avocado | mandarin oranges | carrots | $28.00 cucumber | watermelon radish | sesame ginger vinaigrette | fried wontons Sandwiches & Burgers all sandwiches & burgers served with choice of hand-cut french fries | house made chips | coleslaw | $1 side salad | $3 cup soup Beyond burger substitute | $2 CHEESEBURGER | 12 SQUINT’S FRIED CHICKEN | 14 “BOGEY” BLT | 14 cheddar | lettuce | tomato | onion | house-made buttermilk fried chicken | hot sauce | coleslaw | pork belly | tomato jam | lettuce | sriracha aioli brioche roll bacon aioli | pepper jack | house-made brioche house-made sourdough bread “THE MELT” BURGER | 14 LOBSTER BLT ROLL | 18 CHICAGO DOG | 10 thousand island | sauteed onions | butter poached lobster | lettuce | bacon | avocado 1/4 lb. hot dog | sweet relish | onion | tomato | gruyere | american | house-made sourdough smash | oven-dried tomato | herb mayo pickle | sports pepper | mustard | celery salt THE “LUTHER” BURGER | 16 “BIG DON” CRAB CAKE SANDWICH | 16 JOHNSONVILLE BRAT | 10 bacon | american cheese | fried egg | maryland jumbo lump crabcake | slaw | chipotle beer marinated | stone ground mustard | house-made glazed donut tarter | house-made brioche sauerkraut | onions “WISKY” BURGER | 15 BAJA FISH TACOS | 15 “PHILLY” CHEESESTEAK | 15 johnsonville beer braised brat | fried cheese beer battered cod | tortillas | slaw | cilantro | shaved dry aged ny strip | curds | pepper jack | house-made brioche pico de gallo | cotija cheese | chipotle creme caramelized onions | sharp provolone WAGYU BURGER | 18 SHORT RIB GRILLED CHEESE | 16 “OCC” COUNTRY CLUB |14 snake river farms wagyu | bourbon bacon jam | braised short rib | caramelized onions | roast beef | ham | turkey | bacon | lettuce | tomato arugula | oven-dried tomato | horseradish cheddar arugula | smoked gouda | sourdough | house-made honey wheat | herbed mayo SAND WEDGE CHICKEN SALAD | 12 CHICAGO ITALIAN BEEF | 15 CALIFORNIA TUNA WRAP | 12 roasted chicken | grapes | lettuce | tomato | hot roast beef | au jus | sport pepper | giardiniera | albacore tuna | kalamata olives | onions | smash onion | house-made honey wheat crusty italian roll avocado | carrots | tomato | lettuce Consumption of raw or uncooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish may result in an increased risk of foodbourne illness. TJHSApril2020 TJ’s wine program features small producers from both newW and old worldine wine regions stored in our temperature controlled wine room. BY THE GLASS Glass 9 OZ 12 OZ Btl Glass 9 OZ 12 OZ Btl RIESLING 7.5 9.5 15 30 CÔTES DU RHÔNE ROUGE 9.5 12.5 20 40 Snoqualimie Organic | Oregon | 2017 E. Guigal | Rhone | 2015 SAUVIGNON BLANC 10 13.5 21 42 CABERNET SAUVIGNON 14 18.5 29 58 Kono | New Zealand | 2018 Hess Shirtail Ranches | California | 2017 GRUNER VELTLINER 9 11.5 18 36 ZINFANDEL 11 14 22 44 Laurenz V. Sophi Singing | Wachau | 2017 Cline Ancient Vine | Contra Costa | 2017 CHARDONNAY 10 13.5 21 42 BARBERA d’ASTI TRE VIGNE 11.5 15 22.5 45 Matchbook Estate | Dunnigan Hills | 2018 Vietti | Piedmonte | 2016 CHARDONNAY (UNOAKED) 14.5 19 29 58 BORDEAUX 11 14 22 44 Maison Louis Jadot | Chablis | 2018 Château Bellevue | Bordeaux | 2015 ROSE 9 11.5 18 36 RED BLEND 7.5 9.5 15 30 Chapoutier Belleruche | Côtes-du-Rhône | 2017 Black’s Station | California | 2017 PROSECCO 10 - - - CLARET 10 13 20 40 Mionetto | Veneto | NV Donati Family | Paicines | 2014 PINOT GRIGIO 9 11.5 18 36 PINOT NOIR 8.5 11 17 34 Kris | Alto Adige | 2018 Sokol Blosser | Oregon | 2018 ALIGOTE 14 17 28 56 CABERNET SAUVIGNON 16.5 22 34 68 Maison Louis Jadot Bouzeron | Burgundy | 2017 Rutherford Ranch | Napa Valley | 2016 VIOGNIER 12.5 16 25 50 CABERNET FRANC 11.5 15 22.5 45 Domaine de Saint Cosme | Rhone | 2017 Dr. Konstantin Frank | Finger Lakes | 2016 CORAVIN ELITE SELECTIONS featuring two iconic wine labels from California, served by the glass, carafe and bottle PINOT NOIR 15 20 30 60 CABERNET SAUVIGNON 25 26 50 100 Clos De La Tech Santa Cruz Mountain Estates | Santa Cruz Mountains | 2012 Joseph Phelps Cabernet Sauvignon | Napa Valley | 2016 PINOT NOIR 23 32.5 45 90 SAUVIGNON BLANC 20 26 40 80 Clos De La Tech Domaine Valeta Sunny Slope | Santa Cruz Mountains | 2012 Joseph Phelps | Napa Valley | 2017 CLOS DE LA TECH Estate Pinot Noir SANTA CRUZ MOUNTAIN ESTATES Santa Cruz Mountains, 2012 | 60 DOMAINE VALETA SUNNY SLOPE Santa Cruz Mountains, 2012 | 90 DOMAINE LOIS LOUISE COTE SUD Santa Cruz Mountains, 2012 | 125 DOMAINE LOIS LOUISE TWISTY RIDGE Santa Cruz Mountains, 2012 | 95 DOMAINE DU DOCTEUR RODGERS San Francisco Bay, 2010 | 150 DOMAINE DU DOCTEUR RODGERS San Francisco Bay, 2006 | 170 BY THE BOTTLE CHAMPAGNE & SPARKLING WINE REDS LOUIS ROEDERER BRUT PREMIER Reims | 150 PINOT NOIR SCHRAMSBERG, BLANC DE BLANC Napa Valley | 70 PONZI TAVOLA Willamette Valley, 2017 | 60 VEUVE FOURNY & FILS BRUT ROSE 1er CRU Vertus | 130 FAIVELEY BOURGOGNE ROUGE Burgundy, 2016 | 58 MARCASSIN Sonoma, 2012 | 300 DOM PERIGNON Épernay, 2010 | 300 ALOXE-CORTON Domaine Rollin Pére et Fils, Côte de Beaune, 2015 | 110 DIBON CAVA BRUT RESERVE Spain | 45 CLOS DE VOUGEOT GRAND CRU Jerôme Chezeaux, Côte de Nuits, 2015 | 275 TAITTINGER BRUT LA FRANCAIS Reims | 75 VOLNAY "LES GRAND POISOTS" Louis Boillot, Côte de Beaune, 2015 | 115 VOSNE-ROMANEE Joseph Drouhin, Côte de Nuits, 2017 | 135 WHITES INTERNATIONAL REDS SAUVIGNON BLANC MONDEUSE DE BUGEY Franck Peillot, Montagnieu, 2015 | 48 Sonoma, 2017 MATANZAS CREEK | 3 6 BRUNELLO DI MONTALCINO Carpineto, Tuscany, 2013 | 100 JOSEPH PHELPS Napa, 2017 | 80 LOVEBLOCK Marlborough, 2017 | 48 MALBEC Altos Las Hormigas, Mendoza, 2017 | 46 SANCERE Pascal Jolivet, Loire Valley, 2018 | 65 BAROLO CASTIGLIONE Vietti, Piedmonte, 2014 | 90 COUDOULET DE BEAUCASTEL Rhone, 2016 | 66 GERMANY & ALSACE BARBARESCO Angelo Gaja, Piedmonte, 2016 | 295 RIESLING Immich-Batterieberg C.A.I. Trocken, Mosel, 2015 | 46 MERLOT & RED BLENDS SYLVANER BLEND Gentil Hugel et Fils, AOC Alsace, 2016 | 40 MERLOT Andrew Will Ciel du Cheval, Red Mountain, 2013 | 125 RIESLING JJ Prum Kabinett Himmelreich, Rheingau, 2017 | 66 CLARET Ramey, Napa, 2015 | 85 GEWURZTRAMINER Domaine Zind Humbrecht, Turckheim, 2015 | 50 ZINFANDEL Seghesio Angela's Table, Sonoma, 2017 | 38 INTERESTING WHITES ZINFANDEL BLEND Orin Swift 8 Years in the Desert, Napa Valley, 2015 | 120 GETARIAKO TXAKOLINA Ameztoi, Spain, 2018 | 44 RED BLEND Mad Hatter, Napa Valley, 2016 | 72 VIOGNIER/MARSANNE d'arenberg, Adelaide Hills, 2017 | 40 BORDEAUX FALANGHINA DOC Mastroberardino, Sannio, 2017 | 46 CHÂTEAU CLOS SAINT-ANDRE Pomerol, 2013 | 150 GRENACHE BLANC M. Chapoutier La Ciboise, Luberon, 2016 | 48 CHÂTEAU PEYRABON, CRU BOURGEOIS Haut-Médoc, 2015 | 55 CHARDONNAY CHÂTEAU HAUT-SEGOTTES, GRAND CRU St. Êmilion, 2014 |110 CAVE DE LUGNEY LES CHARMES Maconnais, 2016 | 40 CHÂTEAU LA PEYER St. Estephe, 2012 | 85 RAMEY HYDE VINEYARD Carneros, 2015 | 125 CHÂTEAU HAUT-SEGOTTES, GRAND CRU St. Êmilion, 2014 | 210 (1.5L) GRGICH HILLS Napa, 2015 | 66 CHÂTEAU MOULIN DE TRICOT Margaux, 2014 | 220 (1.5L) COPAIN TOUS ENSEMBLE Sonoma, 2016 | 52 ECHO DE LYNCH BAGES Paulliac, 2015 | 155 MORGAN METALLICO UNOAKED Santa Lucia Highlands, 2016 | 56 CABERNET SAUVIGNON MEURSAULT 1er CRU Maison Harbour Cru Blagny Côte de Beaune, 2015 | 175 JOSEPH PHELPS Napa Valley, 2016 | 100 DOMAINE SERENE EVENSTAD RESERVE Dundee Hills, 2016 | 115 ARROWOOD Sonoma, 2015 | 55 POUILLY FUISSE Vincent Antionette, Maconnais,
Load more

Recommended publications
  • The Rake Sunday Menu to Start
    The Rake Sunday Menu To Start Chicken Wings, Crispy fried chicken wings smothered in either tangy barbeque or spicy buffalo sauce 6 wings £6 10 wings £9 Pieces of squid lightly battered then tossed in a Chinese spicy plum sauce £6 (Vv)Bruschetta, warm ciabatta topped with red onion, tomato, basil and a fig balsamic glaze £6 Slow roasted duck bon bons with spiced plum dipping sauce £7 Black pudding stacked with pancetta, a duck egg, spicy barbeque sauce topped with fresh parmesan shavings £7 (v)Sauteed wild mushrooms in a garlic, white wine, cream and parmesan sauce with toasted ciabatta £6 Sharing Platters Meat platter £17 Coppa ham, salami and prosciutto with pickled balsamic onions, olives, cornichons, dolcelatte cheese and ciabatta bread (v)Nachos £13 A big bowl of warm nachos topped with tomato salsa, guacamole, jalapenos, sour cream, cheese sauce and either slow roasted pulled pork or Moroccan spiced falafel Rake Platter £16 Crispy fried chicken wings in barbeque sauce, slow roasted duck bon bons, calamari, sliced beef frankfurter, garlic bread, mixed leaf salad and dips From The Grill Grilled kebabs are served in warm sourdough flat bread, gluten free pitta breads are also available with iceberg lettuce, tomato, red onion and skin on chunky chips, choose from Moroccan spiced chicken with red pepper houmous £13 Chicken breast just simply grilled £13 (v)Mediterranean vegetables £13 Chinese pork with sweet chilli sauce £14 8oz Rump steak cooked to your liking, wild mushrooms, grilled tomato, skin on chunky chips and peppercorn sauce
    [Show full text]
  • October 30, 2020 the Recorder Volume 122 | Issue 4 Students Outraged by Centrals Disregard to Their Belongings
    Duke Demands Justice From Hartford Police and CCSU | Page 6 WWW.CENTRALRECORDER.ORG An Amazonian Delivery: Riding Shotgun With An Essential Worker | Page 9 Volleyball Back In Action: A Dive Into Practice in a Pandemic | Page 13 Central Connecticut State University @THERECORDER @CENTRALRECORDER @CENTRALRECORDER October 30, 2020 The Recorder Volume 122 | Issue 4 Students Outraged By Centrals Disregard To Their Belongings BY SAMANTHA BENDER NEWS EDITOR I am very disappointed in how CCSU addressed everyone’s concerns,” Students looking to socialize on GWYNETH MCDONALD Seth North and Catharine Beecher GWYNETH MCDONALD Junior Emily Prizio, expressed about campus can utilize the tents on Residence Halls, have been “her experience with the move out process. Vance Lawn. designated specifically for student Many Central Connecticut students are exhibiting corona virus symptoms. just as outraged as Prizio at the way the university handled moving out the dorms Living On Campus In Quarantine following a student’s potential exposure to an individual with the corona virus during BY GWYNETH MCDONALD coming from out of state. confessed her frustration with Central’s Sutherland-Case said she found it athletics for having her come two weeks the spring 2020 semester. CONTRIBUTOR “funny” that she had to quarantine even early so they could begin practice, but then When the campus abruptly closed on though Canada’s cases are significantly changing the guidelines and pushing their March 12, resident students were informed s part of the safety of the community, lower in comparison to those of the United start by two weeks. they had to be moved out of their dorms Catharine Beecher Residence Hall States.
    [Show full text]
  • Baseball Burger
    June 21, 2006 SAUGET, Ill. -- As most Chicagoans know, baseball can break your heart. But the game is tame when compared to the burn of "Baseball's Best Burger," served this summer at home games of the Gateway Grizzlies in Sauget, about five miles from St. Louis. The Black Angus burger is topped with sharp Cheddar cheese and two slices of bacon. The burger is then placed in between each side of a Krispy Kreme glazed doughnut. The burger weighs in at about 1,000 calories and 45 grams of fat. Earlier this month I drove to GCS Ballpark in Sauget to watch the Grizzlies host the Florence Freedom in an independent Frontier League game. In respect to what this burger does to your cholesterol, the Grizzlies should have been playing the Florence Nightingales. Outside of having the ability to kill you, the only other bad thing about "Baseball's Best Burger" is that it is hard to hold. The $4.50 burger is served in a Krispy Kreme paper hat. The glazed doughnut is sticky and the burger tends to slip out of your hands like Wrigley Field dreams. But there is a fine balance between the sweetness of the doughnut and the moist meat. The flavor breathes without vegetable and condiments. The burger is the idea of Grizzlies general manager Tony Funderburg. During a conversation in his office, he pulled out a copy of a story he read last year in Maxim magazine. The story championed "The Luther Burger" at Mulligan's in Decatur, Ga. Supposedly the late R&B singer Luther Vandross helped create the doughnut burger when the restaurant's chef ran out of hamburger buns.
    [Show full text]
  • The Good Time Gang Script
    The Goodtime Gang by Max Landis Max Landis [email protected] Circle Of Confusion SLAM IN: EXT. EASTERN EUROPEAN WARZONE - CHAOS A depressed, gray city is under siege; a revolution has devolved into a chaotic street war, with rebels, the fascist army, and rioting civilians tearing up everything in sight. In the midst of this, a sexy electric blue Maserati suddenly whips around a corner, swerving through the city wildly. Behind it, gaining quickly, are two trucks full of furious looking men, taking potshots at the Maserati as they try to keep up. Driving the slick sportscar is SHAWN Shepherd, 23, handsome with sandy hair. If he had a spirit animal, it would be a mongoose. Next to him is GARRY Glick, 23, not as striking visually as Shaun but gifted with an undeniable charisma. His spirit animal would most likely be a badger. Bullets plink off the back of the maserati; an I-pod hooked into the stereo blasts Backstreet Boys. Bullets punch through and hit the stereo, killing the music. SHAWN OH MY GOD! Did they hit the I-pod? GARRY I- shit- no, it’s fine, thank christ- SHAWN Oh thank god! Do you have my phone? GARRY Yeah- SHAWN Did Kelly text me back yet? GARRY Did she what- SHAWN About this mess, dude- GARRY You texted her, I said call her- 2. SHAWN Dude- GARRY YOU TEXT CASUALLY, YOU CALL IN AN EMERGENCY! Another hail of bullets hits the car as they swerve around a corner, sending a soldier flipping over their hood. SHAWN Are those Nashmeker A-10s? GARRY No, they’re just AKs, Nashmeker’s would be going pop-pop-pop these got the AK clikyclikakclikyclak- SHAWN They are going pop-pop-pop- GARRY No listen clikyclikakclikyclak- SHAWN Pop-pop-pop- GARRY SHAWN clikyclikakclikyclak Pop-pop-pop-pop-pop-pop-pop- clikyclikakclikyclak pop-pop-pop-pop-pop-pop-pop- clikyclikakclikyclak pop-pop- SHUT UP A MINUTE, JESUS! They both listen as the back window of the Maserati is blasted out with gunfire; “pop-pop-pop.” GARRY Holy shit, you’re right! Garry opens the sunroof, and climbs half way out.
    [Show full text]
  • MOTION for Summary Judgment. Document Filed by Jon Basso, Diet
    Lebewohl Heartet al v. Attack Heart Attack Grill TelevisionGrill LLC et Monitoringal Reports Page 1 of 82 Doc. 55 Att. 8 Heart Attack Grill Television Monitoring Reports Date Range: 2006/09/01 To 2010/03/12 1. SEP 21 2006 10:00PM AZ 5 News at Ten Nielsen Audience: 122,048 KPHO-CBS PHOENIX, AZ [**10:20:15 PM**] HERE IS A LOOK AT THIS WEEK'S DEAN'S CHRIS. BAJA FRESH ON UNIVERSITY WEST OF MILL AND TEMPE, SIS CO'S BACKYARD GRILL, 67TH AVENUE IN PEORIA IN GLENDALE. HEART ATTACK GRILL? WHAT KIND OF A NAME IS THAT? YOU GO IN THERE CONFIDENT? 2. SEP 22 2006 5:00PM AZ 5 News at Five Nielsen Audience: 40,700 KPHO-CBS PHOENIX, AZ [**05:47:38 PM**] CISCO'S BACKYARD GRILL, 67TH AVENUE AND PEORIA IN GLENDALE. THIS IS OUR FAVORITE. HEART ATTACK GRILL. WE'RE FIGURING THAT IT HAS SPICY FOOD. RIGHT? 3. OCT 27 2006 10:00PM AZ Nightbeat Nielsen Audience: 64,806 KNXV-ABC PHOENIX, AZ [**10:10:56 PM**] A TEMPE RESTAURANT WHERE THE SERVERS ARE DRESSED LIKE NURSES. EAST VALLEY TRIBUNE TELLS US WHY SOME SAY IT'S INAPPROPRIATE. REPORTER: IT'S THE HOME OF THE DOUBLE BYPASS BURGER. THEY WANT THE GNAWTY NURSES OFF THE MENU. MY WIFE IS A NURSE AND SHE'S OKAY WITH IT. 4. NOV 8 2006 8:00AM ET CHANNEL 33 Nielsen Audience: 6,368 WBFS MIAMI-FT. LAUDERDALE, FL [**08:27:47**] THE HEART ATTACK GRILL. THE QUADRUPLE BURGER HAS FOUR SLABS OF BEEF WEARING 2 POUNDS, THREE CHEESE LAYERS, FOUR BACON RASHERS, A RASHER OF BACON, LETTUCE AND SOME TOMATOES, THAT'S A FOR THE ROUGH ANGLE, YOU SEE.
    [Show full text]
  • Seasonal Entertainment
    SEASONAL ENTERTAINMENT ©photo by toa heftiba on unsplash SEASONAL ENTERTAINMENT MENU Mingle All the Way Butler passed appetizers allowing your guests to mix and mingle in style. Perfect for festive afternoon receptions, corporate holiday gatherings and family celebrations! K Rock Shrimp Sushi Pyramid soy paper filled with rock shrimp | sushi rice sweet chili aioli K Smoke & Sea Sphere miso glazed sea bass | asian slaw cherry smoke filled sphere K Thanksgiving Meatballs cranberry sauce | gravy K Blackened Chicken Skewers served with our creole mustard or remoulade sauce K Cranberry Chipotle Meatballs sweet and spicy skewered holiday meatballs cranberry | chipotle K Chipotle Spiced Short Rib Slider lime cilantro aioli | radish slaw CATERINGBYRM.COM | 2 | 303-216-0553 SEASONAL ENTERTAINMENT MENU Mingle All the Way Butler passed appetizers allowing your guests to mix & mingle in style. Perfect for festive afternoon receptions, corporate holiday gatherings and family celebrations! K K Baby BLTs | G.S. Available Green Chili Bacon Jam Taco applewood smoked bacon | vine ripened tomatoes shredded smoked pork | green chili | bacon jam | wonton taco shells garlic aioli | crostini K Brie, Apple & Arugula Quesadilla K Bacon Wrapped Stuffed Dates fresh green apple | brie | arugula | toasted tortilla chip Medjool dates stuffed with Colorado haystack goat cheese balsamic drizzle almonds | wrapped in bacon G.S. K Creole Potato Bites K Brazilian Beef Satay | G.S. Andouille | Remoulade grilled beef tenderloin | horseradish sauce K Avocado Toast K Thai Chicken
    [Show full text]
  • CONTENTS Volume 14 Number 1
    spike CONTENTS volume 14 number 1 Features “I opened for Wavy Gravy” Jon Peters interviews the erstwhile staff of Spike’s predecessor, Sock, and learns about the terrible fate that will one day befall him as well. /10 Head in the Clouds If Earthlings want to find intelligent life in outer space, they’re going to have to create it themselves. The Space Brain, explained. By Mark Skaden. /12 Draw the Line Think underground comix and the funny pages are worlds apart? Michelle Crouch shows you how, with a little elbow grease, Cathy can be just as edgy as Clowes. /16 The Heart of a Squirrel The Stanford prison experiment and Milgram’s obedience studies famously revealed the essential asshole-ness of human nature, but what do they say about our furry friends? Cole Armstrong reports. /24 Southpaw Putting the Fun Back in Fun-Size Post-apocalyptic love: the quiz -- Four characters is search of a plot -- Lonely Man’s Gift Guide, Holiday ‘06-- Diagramming Joyce-- Ponies, Ponies, Ponies!--Lists, Lists, Lists!-- A hitchhik- er’s lament /6 spike fall 2006 1 contents Travel International Affairs Meet Me at Mulligan’s Carson Young searches the nation for the elusive A Common Enemy hamdog; The Sleepy American’s global naps. /15 Keith Blaha says it’s Mongolia, precocious children say it’s hayfever. /23 Advice In Love and Trouble Reviews Sophie Hagen channels a grumpy Shaker-ess to assist the lovelorn; Nicholas LaRacuente channels a calcula- In Praise of Sir Rufus Velvetpaws tor to assist the numerically-challenged. /18 Michelle Crouch on Cat High, Dennis Hogan on M, a middle schooler in a horse-themed shirt on classic Diet and Fitness rock.
    [Show full text]
  • Wedding Menu on Page 17
    WEDDINGS & SOCIAL EVENTS ©photo by victoria shes on unsplash WEDDINGS & SOCIAL EVENTS Create Your Own Menu Find our special menus like our Memphis Style BBQ menu on page 16 & Italian Wedding menu on page 17. PLATED DINNER SERVICE BUFFET DINNER SERVICE All menus include fresh baked Rolls & Butter All menus include fresh baked Rolls & Butter K K Classic Plated | Chicken or Beef Classic Buffet | Chicken or Beef Choice of Display Appetizer | one Salad | one Entree Choice of Display Appetizer | one Salad | one Entree two Signature Side Dishes two Signature Side Dishes K Signature Plated K Signature Buffet Choice of one Display Appetizer | one Salad | two Entrees Choice of one Display Appetizer | one Salad | two Entrees two Signature Side Dishes two Signature Side Dishes K Elegant Plated K Elegant Buffet Choice of two Passed Hors d'oeuvre | one Display Appetizer Choice of two Passed Hors d'oeuvre | one Display Appetizer one Salad | two Entrees | two Signature Side Dishes one Salad | two Entrees | two Signature Side Dishes K Elaborate Plated K Elaborate Buffet Choice of three Passed Hors d'oeuvre | two Display Appetizers Choice of three Passed Hors d'oeuvre | two Display Appetizers one Salad | one Entree | Carved Prime Rib one Salad | one Entree | Carved Prime Rib two Signature Side Dishes two Signature Side Dishes RECEPTION CEREMONY BEVERAGE ADDITIONS BEVERAGE STATION WATER STATION K K Cold Sodas Cold Water Bottles Complimentary Fresh Ice Water Station set up Coffee Station Apple Cider Station Brewed Iced Tea or at your ceremony site Full Bar
    [Show full text]
  • Boardwalk's Hot Dinner Corner Free Delivery Boardwalk Deli Catering
    APPETIZERS Boardwalk Deli Catering Hot Wings, $8.95 APPETIZERS Mild, Medium or Hot Served w/ Home Made Served on Platters Blue Cheese Dressing, Carrots & Celery Chicken Fingers • Fresh Mozzarella & Tomato with Basil Mozzarella Sticks, $5.95 Hot Wings • Fried Calamari • Stuffed Mushrooms • Mozzarella Sticks Served with Marinara Sauce Shrimp Cocktail • Lobster Cocktail • Baked Clams Chicken Fingers w/ French Fries, $7.95 Hot or Cold Antipasto • Sesame Chicken or Shrimp Served with Your Choice of BBQ Sauce or Honey Mustard Steak, Chicken or Shrimp Quesadillas • Chicken or Cheeseburger Sliders Fries, $3.50 Cheese Fries, $4.50 Onion Rings, $4.50 TRAYS Half Tray Tray Tossed Salad / Caesar Salad / Mesculin Greens..................$35 $60 BOARDWALK GRILL Autumn Salad..........................................................$40 $80 All Served with Complimenting Sauces, Pickle, Lettuce, Tomato & Fries Asian Salad..............................................................Market Price Beef & Broccoli.........................................................$70 $140 Hamburger, $7.95 Sausage & Peppers.....................................................$45 $90 $8.95 Cheeseburger, BBQ Baby Back Ribs..................................................$70 $140 Bacon Cheeseburger, $9.95 Eggplant Parmigian or Rollatini....................................$45 $90 Grilled Chicken Windjammer, $10.95 Pepper Steak............................................................$70 $140 On Garlic Bread w/ Mozzarella Meatballs................................................................$45
    [Show full text]
  • Burger King and Tim Hortons Win the Battle for Breakfast Domination
    Burger King and Tim Hortons win the battle for breakfast domination Burger King has conquered Tim Hortons for $ 11.4 billion in cash and stock thanks to the contribution of hamburger connoisseur and finance wizard Warren Buffett. The merger of these companies will become one of the world’s largest and most powerful fast food chains. Upon completion of the merger, the newly formed parent company will have 18 thousand restaurants in more than 100 countries and revenues of $ 23 billion, making it one big world of fast food. There has been much speculation as to the motivations for the union. One of the most popular suggests that Canada’s lower business tax rate played a big role in persuading Burger King to look for partners north of the US border. Apart from his business acumen, Buffet has earned a reputation for supporting democratic and progressive causes, including the idea that those taking home higher incomes should pay more tax. In the case of Tim Hortons, Buffet has allowed his investment instinct to operate unencumbered by civic responsibility. Through the Tim Hortons acquisition, the Miami based Burger King plans to establish the headquarters for the newly formed blend of donuts and burgers – after all, there exists the ‘Luther Burger’, which does away with the sesame seed, placing the patty between a glazed donut – in Ontario, reducing the tax burden from the nominal all-American 40% to the Canadian 27%. Mr. Buffett was heard rebuking the stern reaction of the transaction from the White House, quoting Doug and Bob Mackenzie saying “take off, eh!” Canadian authorities had their own concerns in approving the iconic and much beloved Canadian brand’s transfer to foreign hands.
    [Show full text]
  • Lust Auf Genuss Rezept-Register 2016
    2016 REZEPT-REGISTER Suchen Sie ein bestimmtes Gericht, wissen aber nicht mehr, in welcher Ausgabe von Lust auf Genuss Sie es gesehen haben? Mit diesem Register werden Sie schnell fündig. Alle Rezepte sind alphabetisch geordnet und mit Heftnummer und Seitenzahl gekennzeichnet. N° S. REZEPTE A 1/ 62 Bohnen-Chili, würziges, mit Tortilla-Käse-Kruste 3/ 27 Croque Madame, vegetarischer 6/ 79 Aioli ohne Ei 7/ 46 Bohnen-Kartoffel-Küchlein mit Stachelbeerkonfitüre 3/ 27 Croque Monsieur 6/ 24 American Porterhouse-Steak mit Chimichurri 8/ 30 Bouillabaisse mit Gemüseperlen und Sauce rouille 13/ 22 Crostini mit Bohnenpüree und Zitronen-Calamaretti 2/ 84 Apfel-Cranberry-Smoothie mit Eischneehaube 10/ 84 Bratäpfel, deftige, mit Hack-Kräuter-Füllung D 13/ 85 Apfel-Sorbet mit scharf angebratenem Roastbeef 2/ 78 Brathähnchen, scharfes 4/ 49 Dinkel-Gemüse-Tarte 1/ 82 Apfelgratins mit Preiselbeer-Zwetschgen-Sorbet 7/ 86 Brennnessel-Risotto mit glasierter Entenbrust 8/ 46 Dorade, gegrillte, mit kroatischem Blitva-Gemüse 4/ 47 Apfelmus-Törtchen mit Vanillestreuseln 4/ 86 Brötchen, mit Spargelragout und Huhn gefüllte 8/ 28 Dorsch, pochierter, mit provenzalischem Gemüse 12/ 86 Apfelweintorte, kleine, mit Sesam-Walnuss-Krokant 4/ 21 Brotschalen, kernige, mit Schafskäsesalat gefüllte 13/ 23 Drumsticks, glasierte, mit Tamarinden-Dip 9/ 81 Aprikosen-Buttermilch-Parfait mit Amarettini 5/ 42 Buchweizen-Pizzoccheri mit Kohlrabi und Spargel 6/ 26 Düsseldorfer-Senf-Rumpsteak 9/ 57 Aprikosen-Chutney 10/ 46 Buchweizen-Schlutzkrapfen E 9/ 38 Aprikosen-Joghurt-Charlotte
    [Show full text]
  • Appetizers Entree Salads Sandwiches & Burgers Lunch Entree's
    Executive Chef Michael England Appetizers CRAB AND CORN CHOWDER | 12 bowl | 5 cup HOUSEMADE CHIPS | 6 maryland crab | sweet corn | smoked bacon | chips krinkle cut chips | blackened seasoning | beer cheese LOBSTER BISQUE | 12 bowl | 5 cup SIZZLING BOURBON BACON | 16 sweet cold-water lobster | cognac crème fraîche hand-cut nueske’s bacon | bourbon bacon sauce FRENCH ONION SOUP | 10 PRETZEL CHICKEN FINGERS | 12 hand-cut nueske’s bacon | bourbon bacon sauce crushed pretzels | hot honey glaze | cajun honey dijon ONION RINGS | 10 ALMOST FAMOUS FRIED PICKLES | 10 beer battered | tangy horseradish sauce beer battered pickles | voodoo sauce AVOCADO TOAST | 10 THAI CHILI BRUSSEL SPROUTS | 8 housemade honey wheat | smashed avocado | flash-fried brussel sprouts | thai chili sauce | sesame seeds | pico de gallo | goat cheese cilantro GOAT CHEESE CURDS | 12 BRAT POUTINE | 14 beer battered laclare farms goat cheese curds | kennebac french fries | johnsonville brat | brown gravy | hot pepper jelly | miso ranch cheddar curds Entree Salads SALMON BERRY ARUGULA SALAD | 17 PEACH | PROSCIUTTO | BURRATA | 14 grilled salmon | seasonal berries | arugula | goat cheese | arugula | grilled peach | prosciutto | truffle burrata | toasted pecans | fig balsamic pine nuts | balsamic glaze JUMBO CRAB & GRILLED ROMAINE | 16 STEAKHOUSE CHOP - CHOP | 17 jumbo lump crabmeat | roasted red peppers | goat cheese | ny strip | feta cheese | mixed greens | onion | caramelized walnuts | charred lemon vinaigrette tomato | cucumber | carrots | hearts of palm | 1903 CHICKEN CAESAR | 14 GREEN JACKET COBB | 14 grilled chicken | romaine hearts | anchovy aioli | grilled chicken | bacon | eggs | avocado | tomatoes | blue cheese | parmesan-reggiano balsamic vinaigrette SESAME SEARED AHI-TUNA | 17 greens | avocado | mandarin oranges | carrots | cucumber | sesame ginger vinaigrette | fried wontons Lunch Entree’s all entree’s served with choice of house salad or cup of soup FILET MEDALLIONS | 21 ZABUTON | 30 CHICKEN PARMIGIANA | 20 wild mushroom mix | borderlaise sauce | crumbled 6 oz.
    [Show full text]