Appetizers Entrees

Total Page:16

File Type:pdf, Size:1020Kb

Appetizers Entrees VEGAN COMFORT FOOD | DINNER Our menu items are proudly made with organic vegan ingredients APPETIZERS Sautéed Maitake Mushrooms | $14 Garlic, Sea Salt, Pepper, Dry Vermouth, Lemon, Micro Greens GF SF Avocado Roll | $14 Chipotle Aioli, Carrots, Asparagus, Pickled Cabbage, Red Onions, Nori Rice Wraps GF Buttery Thumbelina Carrots | $13 White Wine, Spanish Almonds, Micro Greens GF SF Charred Broccolini | $12 Sweet Red Peppers, Garlic, Sea Salt, Black Pepper, Lemon GF SF Baby Kale & Pecan Paté Salad | $12 Blueberries, Parmesan, and LemonCcitrus Dressing Spicy Cajun Mac ‘N’ Yease | $12 (GF $14) Our Famous Mac & Cheese Tonight’s Soup | $9 ENTREES Pan Seared Creole Tempeh | $25 Parsnip Purée, Collard Salad, Toasted Cashews, Cherry Tomato Butter Sauce GF Cuban Black Beauty | $24 Cumin Spiced Grilled Tofu, Black Bean Purée, Fried Avocado, Sautéed Baby Bok Choy Herb & Lemon Grilled “Fish” | $25 Pink Lady & Fresh Fennel Slaw, Red Quinoa, White Wine Butter Sauce GF Tempeh Vermouth | $23 Broccoli, Mashed Potatoes, Kalamata Olive Rosemary Sauce GF Almond Caper Tofu Piccata | $25 Spaghetti, Spinach, Parmesan, White Wine Sauce Grilled Olive Pesto Tofu | $21 Asparagus, Smashed Purple Potatoes GF SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | DINNER Our menu items are proudly made with organic vegan ingredients SOY FREE Truffle Mushroom Scallops | $23 Beetroot Purée, Frisée Apple Salad, Roasted Red Pepper, Cashew Ricotta Tart Skillet Lasagna | $21 Cashew Ricotta, Red Wine Marinara Sauce, Sautéed Spinach, Portobello Mushrooms, Fresh-Herbed Garlic Bread DINNER SALAD Avocado Grapefruit & Edamame Salad | $15 Baby Kale, Celery, Blood Orange, Citrus Vinaigrette GF Mama Africa Salad | $16 Baby Greens, Avocado, Seasonal Fruit, Tempeh, Seasoned Quinoa & Millet, Almonds, Lemon Vinaigrette, Mustard Aioli GF GOURMET BURGERS ALL BURGERS SERVED WITH RUSSET FRIES Red Lentil & Dill | $17 Oven-Roasted Lentil Patties, Kale, Tomato, Grilled Onion, Dill Aioli Jerk Tofu & Yam | $17 (GF $19.50) Grilled Jamaican Spiced Tofu, Yam, Pickled Cabbage, Caramelized Onions, Tomato Kale Caesar & Tempeh | $18 Panko-Crusted Tempeh, Cucumbers, Tomato, Onions, Raw Kale, Caesar Dressing Buffalo Portobello | $18 (GF $20.50) Deep Fried Panko-Coated Portobello, Buffalo Hot Sauce, Ranch, Grilled Onions, Cucumber, Mixed Greens SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | DINNER Our menu items are proudly made with organic vegan ingredients HANDMAE PIZZAS GF AVAILABLE FOR $3 Veggie Monster | $18 Marinara, Pesto, Sweet Peppers, Onions, Mushrooms, Broccoli, Vegan Cheese, Fresh Basil, Parsley, Ribboned Kale SF Avocado Flatbread | $18 Cilantro Pesto, Soy-Free Tahini Yogurt Sauce, Oven Roasted Tomatoes, Avocado, Micro Greens SF SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | LUNCH Our menu items are proudly made with organic vegan ingredients SHARING PLATES Kale Chips | $8 Topped with Cashew Cheese Yam Chips | $8 Thyme, Garlic Oil GF Rosemary Fries | $8 Roasted Garlic Oil GF Mac ‘N’ Yease | $11 GF Option $13 SANDWICHES Includes a side of Mixed Greens with Lemon Vinaigrette Substitute Gluten-Free Bread for $2.50 All Sandwiches can be made into a Salad for $2.50 Plum Reuben | $13 Tofustrami, Vegan Cheese, Pickled Cabbage, Thousand Island Dressing Avocado & Tofu | $13 Artisan Bread, Avocado, Pan Fried Tofu, Thick Sliced Tomatoes, Smoked Sea Salt, Pink Peppercorns Miso Fried “Fish” | $14 Artisan Bread, Pickled Purple Daikon, Pickled English Cucumbers, Micro Greens, Sautéed Bok Choy Vegan Tuna | $14 Tofu & Tempeh Salad, Thick Tomato Slices, Hot Sauce, Farm Greens, Raw Red Onion, Multigrain Toast Chipotle Grill | $13 Baked Tempeh, Avocados, Grilled Onions, Tomatoes, Cilantro, Chipotle Aioli Pesto Grilled Cheese | $13 Mozzarella & Cheddar, Sautéed Mushrooms, Grilled Onions SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | LUNCH Our menu items are proudly made with organic vegan ingredients PROTEIN RICH GRAIN BOWLS GF Red Quinoa & Mung Bean | $15 Roasted Yam, Shredded Endive, Pan Grilled Salt & Black Pepper Tofu Housemade Miso Dressing Miso “Fish” & Forbidden Rice | $15 Spicy Chili Sesame, Watercress, Shredded Beets, Sesame Dressing Sautéed Caviar Lentils | $14 Tuscan Kale, Roasted Gold Beets, Maitake Mushrooms, Lemon Herb Vinaigrette SALADS Beet & Spinach | $1 Roasted Beets, Ricotta, Chopped Almonds, Parsley, Balsamic Vinaigrette GF Mama Africa | $15 Mixed Greens, Seasonal Fruit, Quinoa & Millet Mix, Tempeh, Avocado, Chopped Almonds, Lemon Vinaigrette, Side Mustard Aioli GF LUNCH SPECIALS Sweet & Spicy General Tso’s Cauliflower | $13 Hot Cauliflower, Forbidden Rice, Broccoli, Green Onions Roasted Red Pepper Quiche | $14 Olive Oil, Black Pepper, Arugula, Roasted Cherry Tomatoes Flatbread Pizza | $15 Oven Roasted Tomatoes, Pesto, Ricotta, Micro Greens SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | LUNCH Our menu items are proudly made with organic vegan ingredients Avocado Flatbread | $16 Fresh Coriander & Spinach Pesto, Tomato, Avocado Slices, Soy Free Tahini Sauce Macho Burrito | $13 Soy Chorizo, Black Beans, Seasoned Rice, Spring Mix, Cheese, Orange Pico de Gallo, Avocado, Chipotle & Jalapeño Aioli Jamaican Wrap | $13 Jamaican Spiced Tofu, Tomato, Onion, Lettuce, Pickled Coleslaw, Smoked Yams, Mustard Aioli VEGAN PALEO “BRUSCHETTAS” Roasted Beetroot | $8 Seared Scallop Mushrooms, Micro Greens Brilled Pear Pecan Pate | $8 Arugula, Roasted Butternut Squash EXTRAS Bread | $3 Grilled Macrina Bakery Bread with Butter Housemade Aioli | $.75 Dill, Chipotle, or Jalapeño SOUP OF THE DAY Please ask your server for today’s option SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | LUNCH Our menu items are proudly made with organic vegan ingredients LUNCH TIME LIBATIONS Purple Reign | $13 Crème de Violette, Lavender Bitters, Lemon, Sparkling Wine Timbercity Ginger Mule | $13 Well Spirit of your choice, Lime, Simple Syrup, Ginger Beer Hot Toddy | $11 Bourbon, Cinnamon Simple, Bitters Sangria | Glass $9 / Carafe $27 Wine | $8 Red or White Variety of Juices | $5 Boylan’s Root Beer | $4 Timbercity Ginger Beer | Glass $6 / 32oz Can $15 SF = Soy Free GF = Gluten Free We are happy to split checks a maximum of 4 ways Plum Bistro has elected to include a 20% service charge to each bill, 100% of which will be used to achieve equity in pay amongst our staff. **Please inform our staff of any serious food allergies so that we may serve you better** *If you have Celiac Disease we ask that you consider all of our food is prepared on shared equipment before consumption* VEGAN COMFORT FOOD | BRUNCH Our menu items are proudly made with organic vegan ingredients SHARING PLATES Grits & Greens | $11 Parmesan Cheese, Roasted Mushrooms, Olive Oil Homestyle Skillet Potatoes | $9 Yams, Onions, Rosemary, Roasted Garlic Spicy Cajun Mac & Yease | $10 (GF option $11) Our Signature Mac ‘N’ Yease Biscuits & Gravy | $12 PANCAKES, FRENCH TOAST, & WAFFLES All served with whipped cinnamon butter and warm maple syrup GF option add $2.50 Banana Hotcakes | $14 Blueberry Stack | $14 Citrus Blueberry French Toast | $14 Served with Whipped Sweet Cream Candied Apple ‘Bacon’ Waffles | $14 TOFU & SCRAMBLES GF OPTIONS AVAILABLE Butternut & Fennel Scramble | $14 Apple
Recommended publications
  • Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
    The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces
    [Show full text]
  • Coopers-Hawk-Main.Pdf
    We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren.
    [Show full text]
  • Code Menu Items Ingredient List Monday Selections (Soups Are
    Updated 6.15.2021 Code Menu Items Ingredient List Monday Selections (Soups are served with bread roll) ● Chicken ● White Bean ● Onion ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, COCONUT OIL, MODIFIED CORN AND POTATO Creamy Chicken STARCH, POTATO STARCH, FERMENTED CHAO M236 Alfredo TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Whole Wheat Fettuccine - DURUM SEMOLINA, NIACIN, FERROUS SULFATE IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. ● Mushroom ● Garlic ● Bean ● Mushroom ● Gluten-Free Pasta Shells: Corn flour, Rice flour, Mono and Diglycerides ● Vegan Cheese Sauce: Corn Flour, Water, Inactive Yeast, Rice Milk, Imitation Cheese (FILTERED WATER, M237V Vegan Alfredo COCONUT OIL, MODIFIED CORN AND POTATO STARCH, POTATO STARCH, FERMENTED CHAO TOFU SOYBEANS, WATER, SALT, SESAME OIL, CALCIUM SULFATE, SEA SALT, NATURAL FLAVOR, OLIVE EXTRACT ANTIOXIDANT USED AS A PRESERVATIVE AND BETA CAROTENE COLOR.) ● Onion • Turkey • Whole Grain Millet • Celery M144 Turkey Bean Chili • Carrots • Onion • Beans • Red Bell Pepper 1 • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth ● Cheddar Cheese • Tofu • Whole Grain Millet • Celery • Carrots • Onion • Beans • Red Bell Pepper M145V Tofu Bean Chili • Corn • Tomato Sauce • Cumin • Bay Leaves • Chili Powder • Paprika • Chicken Broth
    [Show full text]
  • Food Habits and Nutritional Status of East Indian Hindu
    FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake.
    [Show full text]
  • Soy Products As Healthy and Functional Foods
    Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects.
    [Show full text]
  • B3cafe.Com B3cafe 3022 Corrine Drive • Orlando, Fl 32803 • 407-427-1440
    B3CAFE.COM B3CAFE 3022 CORRINE DRIVE • ORLANDO, FL 32803 • 407-427-1440 PREMIUM SALADS PREMIUM SANDWICHES CAESAR SALAD BETTINI PANINI 10 HALF 6.50 / FULL 8.50 Mozzarella cheese, salami, pepperoni, ham, and pesto Romaine, Asiago cheese, and on locally sourced ciabatta bread and hot pressed. croutons tossed in Caesar dressing. BLT 9.75 COBB SALAD Your choice of bacon or veggie bacon, romaine, HALF 8 / FULL 10 vine ripe tomatoes, and guacamole on wheat toast. Romaine, vine ripe tomatoes, red onions, carrots, cucumber, blue cheese, hard boiled eggs, croutons, turkey, and bacon. CAPRESE PANINI 9.75 Blue cheese dressing served on the side. Mozzarella cheese, vine ripe tomatoes, fresh basil, and balsamic dressing on locally GREEK SALAD sourced ciabatta bread and hot pressed. HALF 7 / FULL 9 THE IVAN 10 Romaine, Greek olives, vine ripe tomatoes, Ham, turkey, yellow mustard, dill pickles, and provolone red onions, cucumbers, banana peppers, and feta cheese. cheese in a wheat wrap and hot pressed. Make it vegetarian Greek dressing served on the side. (May contain pits) by subbing vegan sliced meat for the ham and turkey. HARVEST SALAD TOUR OF CALIFORNIA 10 HALF 8 / FULL 10 Sliced turkey, romaine, vine ripe tomatoes, Spinach, walnuts, Asiago cheese, cucumber, guacamole, hummus, and provolone and roasted Brussels sprouts, carrots and corn. cheese. Topped with a dash of salt & pepper Drizzled with Leabow's Zesty Tomato Vinaigrette. and oil & vinegar and served on multi-grain bread. Make it vegetarian by subbing vegan sliced meat. SOUTHWEST SALAD HALF 7 / FULL 9 VEGAN TEMPEH WRAP 10 Romaine, vine ripe tomatoes, red onions, cheddar cheese, NOT ELIGIBLE FOR A TANDEM COMBO sour cream, roasted corn and black bean salsa, guacamole, Herb roasted organic tempeh in a wheat wrap with avocado, and tortilla chips.
    [Show full text]
  • 7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
    APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12
    [Show full text]
  • Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet
    nutrients Article Butter, Margarine, Vegetable Oils, and Olive Oil in the Average Polish Diet Hanna Górska-Warsewicz * , Krystyna Rejman , Wacław Laskowski and Maksymilian Czeczotko Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; [email protected] (K.R.); [email protected] (W.L.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +48-22-5937144 Received: 13 November 2019; Accepted: 27 November 2019; Published: 3 December 2019 Abstract: The main aim of this study was to identify the sources of energy and 25 nutrients in fats and oils in the average Polish diet. We analyzed energy, total fat, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, protein, carbohydrates, nine minerals, and nine vitamins. We included five sub-groups: butter, vegetable oils, margarine and other hydrogenated vegetable fats, olive oil, and other animal fats. The basis for our analysis was data from the 2016 household budget survey, conducted on a representative sample of the Polish population (36,886 households, n = 99,230). We used the cluster analysis to assess the impact of socio-demographic and economic factors on the volume of fats and oil consumption and on the share of particular products in the supply of energy and nutrients. Our findings indicated that fats and oils contributed 32.9% of the total fat supply, which placed these products in first position among main food groups. Meat and its products ranked second (30.8%) in the total fat supply, while milk and dairy products, including cream (13.4%), were the third food group.
    [Show full text]
  • Thai-Topaz-2-Dinner-Menu-2015.Pdf
    Starters Mussels (GF) Mussels, Thai chili paste, white wine, garlic, lemongrass, lime juice / 9 Miang Kai Minced chicken, lettuce leaves, fresh ginger, peanuts, lime wedges, Sriracha sauce / 8 Summer Roll (GF, V) Vegetables, herbs, vermicelli noodles, wrapped in rice paper, light peanut sauce / 5 Fried Spring Rolls Vegetable or Chicken, clear noodles, homemade dipping sauce / 5 Shrimp Parcel Seasoned shrimp, wonton wrapping, homemade dipping sauce / 6 Pot Stickers Steamed dumplings, pork and vegetable combination / 5 Crab Supreme (Fried Crab Rangoon) Cream cheese, imitation crabmeat, wonton wrapping, homemade dipping sauce / 5 Soups Tom Yum (Lowest spice level = 2 - GF) Spicy clear soup, lemongrass, lime leaves, lime juice, mushrooms, tomatoes in hot pot: Tofu/Chicken - 7, Shrimp - 9 Tom Kha (Lowest spice level = 2 – GF, V) Coconut milk, lemongrass, galangal, lime leaves, mushrooms, lime juice in hot pot: Tofu/Chicken – 7, Shrimp - 9 Egg Drop (GF) Egg, vegetables, black mushroom, fried garlic, cilantro, ground pepper / 4 Vegetable Soup (GF) Clear broth, carrots, cabbage, onions, celery / 3.5 GF = Gluten Friendly; V = Vegan Salads Thai Topaz House Salad (GF, V) Iceberg lettuce, cucumbers, tomatoes, basil in light, peanut dressing / 5 Spice Levels: 1 thru 5+ Thai Beef Salad (Yum Nua – GF) Mixed vegetables, fresh herbs in spicy, lime dressing / 10 Larb Pork (GF) Minced pork, crushed rice, ground chili, fish sauce, lime juice / 12 Spice Levels: 1 thru 5+ Thai Topaz Signature Dishes (Served with steamed Jasmine rice) Spicy Mango Delight Fresh
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]
  • Health Care Providers' Handbook on Hindu Patients
    Queensland Health Health care providers’ handbook on Hindu patients © State of Queensland (Queensland Health) 2011. This document is licensed under a Creative Commons Attribution, Non-Commercial, Share Alike 2.5 Australia licence. To view a copy of this licence, visit www.creativecommons.org/licenses/by-nc-sa/2.5/au/deed.en You are free to copy, communicate and adapt the work for non-commercial purposes, as long as you attribute Queensland Health and distribute the resulting work only under the same or similar license. For permissions beyond the scope of this licence contact: Intellectual Property Officer Queensland Health GPO Box 48 Brisbane Queensland 4001 Email: [email protected] Phone +61 7 3234 1479 For further information contact: Queensland Health Multicultural Services Division of the Chief Health Officer Queensland Health PO Box 2368 Fortitude Valley BC Queensland 4006 Email: [email protected] Suggested citation: Queensland Health. Health Care Providers’ Handbook on Hindu Patients. Division of the Chief Health Officer, Queensland Health. Brisbane 2011. Photography: Nadine Shaw of Nadine Shaw Photography Health care providers’ handbook on Hindu patients Table of contents Preface .................................................... 4 Introduction ................................................ 5 Section one: Guidelines for health services . 6 1 Communication issues .................................... 7 2 Interpreter services ....................................... 7 3 Patient rights ...........................................
    [Show full text]
  • Margarine.-Spreads.Pdf
    MARGARINE & SPREADS The global margarine market has developed to include low- fat and low-salt spreads and products with added omega-3 fatty acids, plant sterols and certified oils, with a growing appeal to vegans searching for an alternative to butter OFI The global margarine/spread market is expected to grow with a single digit increase in CAGR between 2018 and 2028, according to a recent report by Persistence Market Research (PMR). Growth will be driven by consumer demand for food products high in nutritional value and low in fat and calorie content, and higher consumption in under-developed countries where margarine offers greater value for money Butter’s rival and multiple usages. Hippolyte Mège-Mouriès in 1869, who product called krona, made by churning a “The global market for margarine/spread responded to a challenge by Emperor blend of dairy cream and vegetable oils, is dominated by North America, which Napoleon III to create a butter substitute was introduced in Europe and, in 1982, a holds a significant market share, followed for the armed forces and lower classes. blend of cream and vegetable oils called by Europe and Asia-Pacific,” PMR says. The recipe was a mix of skimmed milk, Clover was introduced in the UK by the “North America is the largest consumer, water and animal fat. Milk Marketing Board. The vegetable oil especially due to the high consumption In 1871, Mège-Mouriès sold his patent and cream spread ‘I Can’t Believe It’s Not in food processing. Europe is the second to Dutch firm Jurgens. Jurgens realised Butter!’ was introduced into the USA in largest consumer.
    [Show full text]