Crab Combos Lobster Combos

Total Page：16

File Type：pdf, Size：1020Kb

COMBO ITEMS include choice of potato, soup or salad, and hot bread CRAB COMBOS Maverick 30 2 Crab Clusters Wizard 29 1 Crab Cluster & 6pc Shrimp Time Bandit* 33 1 Crab Cluster & 12oz New York Strip Steak* Cornelia Marie 28 1 Crab Cluster & 2pc Cod Early Dawn 31 1 Crab Cluster & 5pc Perch Lady Alaska 27 1 Crab Cluster & 2pc Catfish Alaskan Dream 31 1 Crab Cluster & Chicken or Shrimp Alfredo Southern Wind 30 1 Crab Cluster & Frog Legs Horizon 33 1 Crab Cluster & Atlantic Salmon Add One Crab Cluster to any meal $14 We Serve Alaskan Snow Crab Legs LOBSTER COMBOS Lucky Lady 39 Two 6oz Lobster Tails baked or fried Sea Star 34 6oz Lobster Tail & 6pc Shrimp Trail Blazer 38 6oz Lobster Tail & 12oz New York Strip Steak* Seabrooke 29 6oz Lobster Tail & 2pc Cod Ramblin’ Rose 34 6oz Lobster Tail & 5pc Perch Lisa Marie 28 6oz Lobster Tail & 2pc Catfish Saga 32 6oz Lobster Tail & Chicken or Shrimp Alfredo Destination 29 6oz Lobster Tail & Frog Legs North American 33 6oz Lobster Tail & Atlantic Salmon We Serve Canadian Cold-Water Tails Romance of the Seas 38 1 Crab Cluster & 6oz Lobster Tail ALL YOU CAN EAT Alaskan Snow Crab MARKET PRICE Add One 6oz Lobster Tail to any meal $16 * Foods that are cooked to order may increase your risk of Foodborne Illness SINGLE SERVE DINNERS include Potato and Salad THIN SLICED London Broil* SINGLE SERVE 16 FRIED, SCAMPI, OR GRILLED Shrimp 10 pc SINGLE SERVE 16 CAJUN OR LEMON PEPPER Atlantic Salmon SINGLE SERVE 18 Chicken Parmesan SINGLE SERVE 15 FRIED OR PANSEARED Fresh Lake Perch SINGLE SERVE 19 Chicken Alfredo SINGLE SERVE 16 6 BONES Baby Back Ribs SINGLE SERVE 14 GRILLED OR FRIED Pork Chops 2 pc SINGLE SERVE 16 BAKED OR FRIED OR BLACKENED - Catfish SINGLE SERVE - 2 pc 12 - 3 pc 15 BAKED OR FRIED - Fresh Icelandic Cod SINGLE SERVE - 2 pc 10 - 3 pc 14 Fried Chicken SINGLE SERVE - 4 pc 15 - 2 pc dark or 2 pc white 10 FRIED OR ROADHOUSE Frog Legs SINGLE SERVE 16 Loaded Baked Potato $2 More Single Serve Dinners Chicken Tenders 11 SINGLE SERVE - 6 pc Chicken Wings 12 SINGLE SERVE - 6 pc Split Shrimp Alfredo 16 SINGLE SERVE New York Strip* 18 SINGLE SERVE - 12 oz Prime Rib or Rib Eye* 21 SINGLE SERVE - 12 oz * Foods that are cooked to order may increase your risk of Foodborne Illness.

Copy Link

Recommended publications

Activity and Food Choice of Piscivorous Perch (Perca Fluviatilis)
Freshwater Biology (2002) 47, 2370–2379 Activity and food choice of piscivorous perch (Perca ﬂuviatilis) in a eutrophic shallow lake: a radio-telemetry study LENE JACOBSEN, SØREN BERG, MADS BROBERG, NIELS JEPSEN and CHRISTIAN SKOV Danish Institute for Fisheries Research, Department of Inland Fisheries, Vejlsøvej, Silkeborg, Denmark SUMMARY 1. Radio transmitters were implanted in large perch (27–37 cm) in a shallow lake in Denmark. Between 6 and 13 perch were tracked every 3 h for 24-h periods twice (summer) or once a month (winter) from August 1997 to July 1998. Activity levels were recorded as minimum distance moved per hour. 2. No significant differences in activity levels of individual fish were observed. 3. Highest activities were observed at daytime with peaks at dawn and dusk or midday. This diel pattern was most pronounced from October to April, whereas diel variations were less in the summer months, with no peaks occurring in midsummer. The general lack of activity at night supports the idea that perch is a visually oriented forager. 4. There was no significant relationship between daytime activity during the year and temperature or day length, but nighttime activity was correlated with temperature. In contrast with previous findings, activity levels varied little seasonally, except for high activity levels that occurred concomitantly with high temperatures in August. Instead, we found a significant relationship between the total distances moved per day and temperature, indicating that perch moved at the same average speed in the wintertime, but did so for shorter periods than in summer because of shorter day lengths. 5.
[Show full text]
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews
[Show full text]
Lake Superior Food Web MENT of C
ATMOSPH ND ER A I C C I A N D A M E I C N O I S L T A R N A T O I I O T N A N U E .S C .D R E E PA M RT OM Lake Superior Food Web MENT OF C Sea Lamprey Walleye Burbot Lake Trout Chinook Salmon Brook Trout Rainbow Trout Lake Whitefish Bloater Yellow Perch Lake herring Rainbow Smelt Deepwater Sculpin Kiyi Ruffe Lake Sturgeon Mayfly nymphs Opossum Shrimp Raptorial waterflea Mollusks Amphipods Invasive waterflea Chironomids Zebra/Quagga mussels Native waterflea Calanoids Cyclopoids Diatoms Green algae Blue-green algae Flagellates Rotifers Foodweb based on “Impact of exotic invertebrate invaders on food web structure and function in the Great Lakes: NOAA, Great Lakes Environmental Research Laboratory, 4840 S. State Road, Ann Arbor, MI A network analysis approach” by Mason, Krause, and Ulanowicz, 2002 - Modifications for Lake Superior, 2009. 734-741-2235 - www.glerl.noaa.gov Lake Superior Food Web Sea Lamprey Macroinvertebrates Sea lamprey (Petromyzon marinus). An aggressive, non-native parasite that Chironomids/Oligochaetes. Larval insects and worms that live on the lake fastens onto its prey and rasps out a hole with its rough tongue. bottom. Feed on detritus. Species present are a good indicator of water quality. Piscivores (Fish Eaters) Amphipods (Diporeia). The most common species of amphipod found in fish diets that began declining in the late 1990’s. Chinook salmon (Oncorhynchus tshawytscha). Pacific salmon species stocked as a trophy fish and to control alewife. Opossum shrimp (Mysis relicta). An omnivore that feeds on algae and small cladocerans.
[Show full text]
Farmed Milkfish As Bait for the Tuna Pole-And-Line Fishing Industry in Eastern Indonesia: a Feasibility Study Arun Padiyar P
Farmed Milkfish as Bait for the Tuna Pole-and-line Fishing Industry in Eastern Indonesia: A Feasibility Study Arun Padiyar P. & Agus A. Budhiman Aquaculture Specialists WorldFish This report has been authored by Arun Padiyar P. & Agus A. Budhiman, in association with WorldFish and International Pole & Line Foundation and Asosiasi Perikanan Pole-and-line dan Handline Indonesia. This document should be cited as: Padiyar, A. P. & Budhiman, A. A. (2014) Farmed Milkfish as Bait for the Tuna Pole-and-line Fishing Industry in Eastern Indonesia: A Feasibility Study, IPNLF Technical Report No. 4, International Pole and line Foundation, London 49 Pages WorldFish is an international, nonprofit research organization that harnesses the potential of fisheries and aquaculture to reduce hunger and poverty. In the developing world, more than one billion poor people obtain most of their animal protein from fish and 250 million depend on fishing and aquaculture for their livelihoods. WorldFish is a member of CGIAR, a global agriculture research partnership for a food secure future. Asosiasi Perikanan Pole and Line dan Handline Indonesia (AP2HI) are an Indonesian task force dedicated to supporting the development of coastal tuna fishing activities in Indonesia, with members including fishers, exporters, processors and producers. With representation across the value chain for both pole-and-line and hand line, AP2HI play a lead role in encouraging efficiency within industry and to align with international market requirements. AP2HI promote fair, transparent, sustainable use of Indonesia’s resources and work to gain further support for their fishery. AP2HI represent a shared voice for all businesses involved in pole-and-line and hand line fisheries in Indonesia.
[Show full text]
Composition of Farmed and Wild Yellow Perch (Perca Flavescens)
ARTICLE IN PRESS JOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 19 (2006) 720–726 www.elsevier.com/locate/jfca Original Article Composition of farmed and wild yellow perch (Perca flavescens) S. Gonza´ leza,Ã, G.J. Flicka, S.F. O’Keefea, S.E. Duncana, E. McLeanb, S.R. Craigc aDepartment of Food Science and Technology (0418), Colleges of Agriculture and Life Sciences, Virginia Polytechnic Institute and State University, Duck Pond Dr. Blacksburg, VA 24061, USA bCollege of Natural Resources, Virginia Polytechnic Institute and State University, Blacksburg VA, 24061, USA cVirginia Maryland Regional College of Veterinary Medicine, Blacksburg VA, 24061, USA Received 11 October 2004; received in revised form 24 January 2006; accepted 24 January 2006 Abstract This study was carried out to determine if there were differences in the chemical, physical and sensorial properties between wild and farmed yellow perch. Fillets from farmed yellow perch (Perca flavescens) fed with a commercial diet were compared to wild yellow perch fillets from the Great Lakes of the United States. Mineral, fatty acid and amino acid contents, proximate composition, texture, color and sensory analyses were determined for both treatments. The data were subjected to one-way ANOVA using the statistical analysis system (SAS). Fat content of farmed yellow perch was significantly higher, while protein content was significantly lower, than wild yellow perch. A variety of fatty acids was significantly different between wild and farmed yellow perch. For example, arachidonic acid (20:4 n-6) was significantly higher (Pp0.05) in wild yellow perch fillets; however, no significant differences were found in the total amount of n-3 fatty acids (30% of total fatty acids).
[Show full text]
LOBSTER LAKE T3R14, Piscataquis Co
LITTLE LOBSTER LAKE T3R14, Piscataquis Co. U.S.G.S. Penobscot Farm, Pine Stream Flowage, Me (7 ½’) Fishes Landlocked salmon Minnows Brook trout Golden shiner Rainbow smelt Common shiner White perch Blacknose dace Yellow perch Creek chub White sucker Physical Characteristics Area - 230 acres Temperatures: Surface - 730F Maximum depth - 36 feet 28 feet - 520F Principal fishery: White perch Little Lobster Lake is located north of Lobster Lake. It is accessible by a gravel road that crosses the outlet. The 2-mile long outlet to Lobster Lake has no physical barriers to fish migration. Large populations of white perch, yellow perch, and suckers limit the ability of the pond to maintain a desirable brook trout fishery. By mid-summer, there is a deficiency in dissolved oxygen at depths below 20 feet. In 1969, the Department constructed a barrier dam on the outlet and attempted to reclaim Little Lobster Lake using rotenone. Shortly after the reclamation the barrier dam washed out and all of the original species reestablished. In the early 1980’s, Little Lobster Lake was one of two waters chosen to test the potential of landlocked salmon treated to be sterile. The purpose of the trial was to produce above-average-size salmon. The treatment and the test failed and the project was discontinued. A few wild salmon and wild brook trout will be produced each year. However, the principal management should continue to emphasize white perch. Surveyed - July, 1964 Revised - 2003 Maine Department of Inland Fisheries and Wildlife Funded in part by Federal Aid in Fish Restoration Act under Federal Project F-28-P L2946E .
[Show full text]
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co
LOBSTER LAKE T3 R14, T3 R15, TX R14, and East Middlesex Canal Grant, Piscataquis Co. D.S.C.S. North East Carry and Ragged Lake, Me. Fishes Salmon White sucker Brook trout (squaretail) Longnose sucker Lake trout (togue) Minnows White perch Common shiner Yellow perch Colden shiner Hornpout (bullhead) Fallfish (chub) Smelt Cusk Lake whitefish Banded killifish Physical Characteristics Area - 3,475 acres Temperatures Surface - 67° F. Maximum depth - 106 feet 90 feet - 49° F. Suggested Management The view of nearby mountains and white sand beaches makes Lobster Lake one of the most beautiful lakes in Maine . .Water quality conditions are excellent for coldwater game fishes, and the lake should be managed for its existing popula• tions of salmon and togue. It is unfortunate that yellow perch, white perch, and other fishes are present; otherwise, the lake could produce good brook trout fishing. An unusual situation exists at Lobster Lake. When a large volume of water is flowing down the West Branch of the Penobscot River, the flow of Lobster Stream is reversed, so that the natu~al outlet becomes an inlet. When the water level is low in the river, water discharges from the lake outlet in a nonnal manner. Suitable spawning facilities are available for togue repro• duction, and good spawning and·nursery areas are found in the tributaries for salmon reproduction. These inlets should be kept unobstructed to fish migrations. No stocking of hatchery Surveyed - July, 1958 fish is necessary at the present time. Maine Department of Inland Fisheries and Game 16 II 15 4426 60 20 II 1416 12 1313 4 2522.183556412659273330~22616272~~7852007:J6V~64653020706755~7 22 23 Il12 268 24222~0 48~22916 17 20 6 4 2 5 402017 2 19 27 ~2 21 ~5 42 50 32 56 30 ~9 76 5~ 91 ~ 82 60 40 56 70 46 53 60 53 50 45 48 46 36 24 ~2 34 40 33 26 2226~IM3220 20 22 26 27 27 26 10 20 21 22.
[Show full text]
Public Health Service Food and Drug Administration College Park, MD
DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service Food and Drug Administration College Park, MD Date: April 2012 – July 2012 Project: FY12—CFSAN Sampling for Seafood Species Labeling in Wholesale Seafood BACKGROUND All FDA regulated products are required to be labeled in a manner that is truthful and not misleading. One aspect of truthful labeling is identifying seafood species by their acceptable market names. The Seafood List - FDA's Guide to Acceptable Market Names for Seafood Sold in Interstate Commerce was developed to provide guidance to industry about what FDA considers to be acceptable market names for seafood sold in interstate commerce and to assist manufacturers in labeling seafood products. Incorrect use of an established acceptable market name, which causes the labeling to be false and/or misleading, can result in the product being misbranded under section 403(a)(1) of the Federal Food Drug and Cosmetic (FD&C) Act (21 U.S.C. 343(a)(1)). OBJECTIVES The goal of this project was to determine the accuracy of seafood species labeling at the level of wholesale distribution for select products with a known history of mislabeling. This effort was conducted from April 2012 through July 2012. All samples were analyzed for species identification using the DNA Based Fish Identification (Barcoding) Method. FDA inspectors were instructed to conduct this sampling at the level of wholesale distribution (i.e. any level after import/primary processing and prior to retail sale). Both previously imported and domestic samples were suitable for collection. SAMPLE COLLECTION For this sampling effort, 100 product lots were targeted for sampling with 96 lots ultimately tested.
[Show full text]
Identifying a Perch Called a Dorsal Fin
• Fins. The fin on the back of a fish is Identifying a Perch called a dorsal fin. Perch have two There are three ways to identify a perch. separated dorsal fins. The front fin is a • Color. The head and back are a greenish spiny fin with sharp points. The back fin is to brownish color. The sides of the fish are called a soft ray fin. yellow or yellowish green. On the sides of • Shape. A perch has a long, slim body. the perch are 6 to 9 vertical stripes. These Most perch are 6 to 12 inches long. But stripes are a dark color. The belly is white sometimes they grow larger. The tail of a or gray. perch is slightly forked. Dorsal Fins Stripes Back Soft Ray Fin Head Tail illustration-Ted Walke Sides Belly Body Get your 2006 PLAY Patch Today! The 2006 PLAY patch features the yellow perch. This patch and others are available from the PA Fish & Boat Commission. Visit the Com- mission online at www.fish.state.pa.us. www.fish.state.pa.us Pennsylvania Angler & Boater • January-February 2006 53 A Fish of Many Names Very Nice Sometimes one fish or animal can be called by many to Meet You. names. Perch are a good example of this. In the southeast United States perch are sometimes called raccoon perch, ringed perch, striped perch, jack perch, convict and redfin. In New Jersey they are called sand perch, lake perch, yellow ned, ned or Eisenhower. In Pennsylvania they are mostly called yellow perch or just perch.
[Show full text]
Growing MARINE BAITFISH a Guide to Florida’S Common Marine Baitfish and Their Potential for Aquaculture
growing MARINE BAITFISH A guide to Florida’s common marine baitfish and their potential for aquaculture This publication was supported by the National Sea Grant College Program of the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration (NOAA) under NOAA Grant No. NA10 OAR-4170079. The views expressed are those of the authors and do not necessarily reflect the views of these organizations. Florida Sea Grant University of Florida || PO Box 110409 || Gainesville, FL, 32611-0409 (352)392-2801 || www. flseagrant.org Cover photo by Robert McCall, Ecodives, Key West, Fla. growing MARINE BAITFISH A guide to Florida’s common marine baitfish and their potential for aquaculture CORTNEY L. OHS R. LEROY CRESWEll MATTHEW A. DImaGGIO University of Florida/IFAS Indian River Research and Education Center 2199 South Rock Road Fort Pierce, Florida 34945 SGEB 69 February 2013 CONTENTS 2 Croaker Micropogonias undulatus 3 Pinfish Lagodon rhomboides 5 Killifish Fundulus grandis 7 Pigfish Orthopristis chrysoptera 9 Striped Mullet Mugil cephalus 10 Spot Leiostomus xanthurus 12 Ballyhoo Hemiramphus brasiliensis 13 Mojarra Eugerres plumieri 14 Blue Runner Caranx crysos 15 Round Scad Decapterus punctatus 16 Goggle-Eye Selar crumenophthalmus 18 Atlantic Menhaden Brevoortia tyrannus 19 Scaled Sardine Harengula jaguana 20 Atlantic Threadfin Opisthonema oglinum 21 Spanish Sardine Sardinella aurita 22 Tomtate Haemulon aurolineatum 23 Sand Perch Diplectrum formosum 24 Bay Anchovy Anchoa mitchilli 25 References 29 Example of Marine Baitfish Culture: Pinfish ABOUT Florida’s recreational fishery has a $7.5 billion annual economic impact—the highest in the United States. In 2006 Florida’s recreational saltwater fishery alone had an economic impact of $5.2 billion and was responsible for 51,500 jobs.
[Show full text]
Starters Soup + Salad Sandwiches Half + Half Combinations
starters soup + salad CRAB CAKE Maque choux, fried green tomato, NEW ENGLAND CLAM CHOWDER Bacon, potatoes, cream Cup 6 / Bowl 9 remoulade 17 GUMBO Chicken, chourico, okra, white rice Cup 6 / Bowl 9 BEEF SKEWERS Garlic mojo, hazelnut GREEN SALAD Romaine hearts, cucumber, grape tomato, red onion, roasted shallot romesco, pickled onions 13 vinaigrette Side 9 / Full 12 CALAMARI Shishito, peppadew piri piri 16 CAESAR SALAD Romaine hearts, sourdough crouton Side 8 / Full 11 CRAB FRIES Skin-on french fries, WEDGE SALAD Iceberg, tomatoes, red onions, bacon, blue cheese dressing 14 lump blue crab, Louie dressing Side 11 / Full 14 FRIED GREEN TOMATOES Elote, queso fresco, remoulade 9 add chicken 5 | add shrimp 10 | add salmon 12 LOBSTER CORN DOGS Sweet chili aioli 16 LITTLENECK CLAMS White wine, garlic, lemon sandwiches butter 14 LOBSTER ROLL Maine lobster, lemon infused mayonnaise, celery, split top bun 31 CRAB CAKE “BLT” Bacon, avocado, cheddar, lettuce, beefsteak tomato, remoulade, ciabatta 20 crab + lobster CAJUN CHICKEN Beefsteak tomato, lettuce, onion, remoulade, ciabatta 12 BUFFALO CHICKEN Fried, hot sauce, tomato, lettuce, onion, blue cheese, brioche 14 KING CRAB CAPRESE Fresh mozzarella, beefsteak tomato, basil aioli, ciabatta 12 Dutch Harbor, AK 65 CHICKEN CAESAR WRAP SNOW CRAB Romaine, parmesan, tomato, whole wheat wrap 12 Gulf of St. Lawrence, Canada 37 BLACKENED CATFISH Lettuce, tomato, onion, remoulade, brioche 17 MAINE LOBSTER FRIED CLAM ROLL Ipswich whole bellies, tartar sauce, pickles, split top bun 16 1 1/4 pound MKT CRISPY FISH
[Show full text]
The Effects of Commercial Exploitation on Orange Roughy (Hoplostethus Atlanticus) from the Continental Slope of the Chatham Rise, New Zealand, from 1979 to 1997
Fisheries Research 45 (2000) 217±238 The effects of commercial exploitation on orange roughy (Hoplostethus atlanticus) from the continental slope of the Chatham Rise, New Zealand, from 1979 to 1997 Malcolm R. Clark*, Owen F. Anderson, R.I.C. Chris Francis, Dianne M. Tracey National Institute of Water and Atmospheric Research, PO Box 14-901, Kilbirnie, Wellington, New Zealand Received 16 March 1999; received in revised form 18 October 1999; accepted 4 November 1999 Abstract Orange roughy (Hoplostethus atlanticus) is a recently exploited species, ®shed by trawling at depths of 700±1200 m on the continental slope around New Zealand. In this paper, changes in the major New Zealand orange roughy ®shery on the Chatham Rise during a 19-year period are examined. Data from research trawl surveys and commercial ®shing returns from 1979 to 1997 were analysed, and changes in the population described. The distribution of orange roughy showed a marked contraction, and aggregations became largely centred around seamounts or very localised areas of the slope. The biomass of orange roughy, measured by trawl survey and commercial catch-per-unit-effort indices, declined substantially, and in 1997 was estimated to be about 20% of virgin levels. Most bycatch species also declined in abundance, with no indication of species replacement. Size structure of the population did not change markedly over the period. Timing of spawning in July, and the pattern of gonad development, were also consistent over the years. There was no change in size or age at maturity. Prey composition remained similar. Biological changes may not have been apparent because orange roughy is a long-lived, slow- growing species, with low productivity.
[Show full text]