DOCSLIB.ORG

Just for Lunch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Just for Lunch lunch winter 2017 | phoenix | chef jamie gallimore @bluewatergrill_ @BluewaterPhoenix SEASONAL SPECIAL: FRANCE VS ITALY france’s Bouillabaisse {18.75} italy’s Cioppino {19.5} Provençal style saffron infused broth, fresh fish, A zesty marinara sauce, clams, mussels, mussels, clams, shrimp and scallops, with rouille crabmeat, shrimp, scallops and fish BE SHELLFISH... pair with trimbach, pinot blanc, france, ’13...$10 pair with tenuta chianti classico, italy, ’13...$10 *Oysters on the Half Shell {14} our fish is cut on premise daily Ask for today’s selection to meet our quality standards. *Cherrystone Clams {13} TODAY’S FISH Baked Clams Casino {14} mahi mahi Skewer {12.5} Rainbow Trout, Idaho {16.25} cobia (lemonfish), PN {25} Oysters Rockefeller {13.5} Catfish, Mississippi {15} Mahi Mahi, Pacific {17.5} Ahi Tuna, Pacific {22.5} Creamed spinach with romano cheese Sanddabs, Eureka, CA {16} Salmon, Atlantic {18.5} Barramundi, Australia {23} Mussels with 5 spice sausage {13} House made sausage, tomatoes, and white wine broth Rockfish, Pacific {16.5} walleye, canada {19.75} Swordfish, Pacific {25} Steamed Littleneck Clams {17} CHOOSE TWO SIDES Served in white wine, garlic and butter Yukon Gold Skin on Cheddar Mash, Sautéed Summer Squash and Kale, Coconut Jasmine Rice, Duckett’s Bucket Steamed Combo {18.75} Herb and Goat Cheese Polenta, Cole Slaw, Red Quinoa Salad, Sautéed Spinach Mussels and clams in white wine, garlic and butter YOU-CAN-E AL - AT sourdough bread FAVORITES WA S JUST FOR LUNCH R U M & DELICIO Idaho Trout Amandine {13.5} Grilled Mahi Mahi Tacos {14.5} Crusted with panko bread crumbs, toasted almonds and Cajun mahi, pepper jack cheese, avocado and cabbage, fresh parsley, served with yukon gold skin on cheddar Spicy Charred Edamame {5.5} served with homemade tomatillo salsa and your choice mash and sautéed vegetables Togarashi and lemon juice of one side A Blackened Los Cabos Shrimp Tacos {13.5} Grilled Mahi Mahi with risotto {18.75} Crispy Calamari Fritti {12} Blackened shrimp, pepper jack cheese, avocado Creamy herb, leek and romano risotto with olive oil Sweet chili sauce and cajun remoulade and cabbage, served with homemade tomatillo salsa poached shallots, garlic heirloom cherry tomatoes, P Maryland Style Crabcakes {13} and your choice of one side sautéed escarole and balsamic syrup Sherry beurre blanc, watercress and piquillo pepper Jasmine Rice Seafood Bowl {14} *Fire Grilled Salmon {20.5} P Crab Dip with Tortilla Chips {12.5} Orange ponzu glazed baby shrimp, fresh fish and Smoked cashews, avocado and sunomono cucumber Spinach, artichoke, romano cheese and jalapeño bay scallops over coconut rice with toasted almonds in warm fregola couscous and king crab salad with and green beans achiote crema Wild Prawn Cocktail {13} I House made cocktail sauce Panko Walleye on Brioche Hoagie {14.75} Pepper Crusted Tuna with Lettuce, arugula, tomato, pickle, cabbage and red pepper {27} *Seared Scallops with pancetta {13.25} aioli, served with your choice of one side Ratatouille Stuffed CrÊpes Dry pack scallops served with tamari glazed Seared rare, served with smoked tomato purèe, topped with E Chowder or Salad, and Taco or ½ sandwich {12.5} a salad of fennel, watercress and tiny heirloom tomatoes pancetta, kaiware sprouts and wasabi aioli Cup of chowder or dinner salad, and choice of blackened Oven Baked Shrimp Flatbread {13.5} mahi or shrimp taco, or ½ tuna sandwich Crab Crusted Cobia {27} House made herb cheese and pesto, Lemonfish with yukon gold skin on cheddar mash, S Chowder with Salad {12} charred green beans and lemon mustard vinaigrette caramelized onion, arugula and tomato Cup of chowder with a tuscan caesar, wedge or *ahi crudo {13.5} bay shrimp louie salad Sautéed Wild Prawn Linguine {21.5} Daikon radish and sprouts, cucumber, ginger, Tuscan Tuna Melt {12.5} Olive oil, garlic butter, white wine, chopped tomatoes, scallions, red bell pepper and lemon Tuna salad with brie cheese served on sourdough basil and fried capers with lettuce, tomato, olive and pepper relish and Pan Seared Pacific Rockfish {17} your choice of one side Herb and goat cheese polenta, asparagus, golden tomatoes, Chicken Focaccia {14.5} Tuscan kale, red pepper aioli and pancetta Pesto rubbed chicken on house made focaccia, bacon, Seafood Louie Salad {17.5} avocado, pepper jack cheese, lettuce, tomato, caramelized Cajun Griddled Chicken Breast {18} Mixed lettuce, cherry tomatoes, cucumber, red onion and pesto aioli, served with your choice Cremini mushrooms, Tuscan kale, tiny tomatoes, G egg, avocado with San Francisco Louie dressing, white cheddar mashed potatoes and sherry butter red rock crab and bay shrimp of one side *Angus Cheeseburger {12} *10oz Ribeye with Shallot Herb Butter {32} R *Mediterranean Ahi Salad {17.5} Certified Angus beef served on a toasted challah roll with Herb and goat cheese polenta, sautéed escarole, Romaine, cucumber, artichoke, manzanilla olives, your choice of one side asparagus, cremini mushrooms and port reduction marinated onion, tomato, marcona almonds, goat cheese polenta croutons and green olive vinaigrette Crab BLTA Sandwich {15.5} Alaskan King Crab 1¼ LB {50} E Red rock crabmeat with bacon, lettuce, tomato and avocado Steamed, split, and served with drawn butter Tuscan Caesar on grilled sourdough bread with your choice of one side and choice of two sides with Chermoula Chicken or salmon {16} E Tuscan kale, romaine, and romano with chicken or salmon marinated in mediterranean herb chermoula US HOUSE M O AD NO PROTEIN {7.5} M E FA N Chopped Salad with FISH & CHIPS NEW ENGLAND CHOWDER served with fresh cole slaw and fries Grilled Shrimp or Chicken {17} AWARD Grilled squash, asparagus and red pepper, {CUP 5.5} {BOWL 8} WINNING S marinated onion, mesquite smoked corn and Beer Battered Alaskan Cod creamy red wine vinaigrette 2 PIECES {13} 3 PIECES {15.5} MANHATTAN CHOWDER Panko Fried Prawns {19} WEE SALADS {CUP 5.5} {BOWL 8} Fisherman’s Platter {22.75} Garden Salad {6.5} LOCAL ’ Panko prawns and bay scallops, Mixed lettuce with cherry tomatoes, TIP S can’t decide? try the cucumber and choice of dressing half & half chowder and beer battered Alaskan cod crab & arugula Salad {11.75} Orange supremes, avocado, meyer lemon ~ favorites from ~ *Phoenix Roll {12.5} *Spicy Tuna vinaigrette and red rock crab Ahi tuna, krab mix Tartare {15} and avocado, topped S Wedge Salad with Bacon {8.5} Served on crispy rice, Blue cheese dressing, cherry tomatoes NEW ENGLAND with tempura flakes, spicy aioli, green and red onion. Add bay shrimp $6 eel sauce and kaiware onions, avocado, Maine Lobster or crab Roll {22} red tobiko and U Chilled lobster meat or crab salad in a toasted *Bluewater Roll {15.5} micro greens brioche bun, served with your choice of one side Cajun seared ahi, We work with the Aquarium of the Pacific’s Seafood for the tempura shrimp, *Spicy Avalon Future Program to provide quality seafood from responsible Fried Ipswich Clams {26} krab mix and avocado Roll {14.5} S sources. Learn more at seafoodforthefuture.org Whole belly clams fried in a lightly seasoned *Señorita Roll {15.5} Yellowtail, avocado flour with french fries and coleslaw Tempura shrimp, krab and cucumber, split plate charge $2.00. an optional 18% gratuity may topped with chopped Maine Lobster 1¼ LB {MARKET PRICE} mix and avocado, topped H be added to parties of 8 or more for your convenience. with raw ahi, sriracha jalapeño and crispy *served raw or undercooked or may contain raw or Steamed and served with drawn butter, carrot strings undercooked ingredients. consuming raw shellfish or and your choice of two sides and eel sauce raw, undercooked meats, poultry, seafood or eggs may I increase risk of foodborne illness. add miso soup or edamame for $2 @bluewatergrill_ BOTTOM’S UP @BluewaterPhoenix BEVERAGES PLANNING AN EVENT? HANDCRAFTED aqua Panna still mineral water Our private banquet rooms can accomodate groups all cocktails are individually made with 500ML {3.75} LITRE {5.75} house made sour mix and organic agave nectar. from 15 to 120 guests. We can customize a menu to fit †available “skinny”. San Pellegrino sparkling water your budget and occassion. Our upstairs space is now †American Mule {9.75} 500ML {3.75} LITRE {5.75} open for large events of 40 or more guests. It’s a great Blue Ice Vodka, lime juice and ginger beer, Henry Weinhardts Root Beer in a copper mug space for holiday office parties, rehearsal dinners, and or Cream Soda {3.75} wedding receptions. Whether you prefer a seated dinner, †Pilikia Margarita {9.75} Iced Tea, Lemonade, Sodas, buffet, or tray passed hors d’oeuvres, Bluewater Grill Hornitos Sauza Plata Tequila, Cointreau and freshly Hot Tea and Coffee {3.25} squeezed orange and lime juice. Served on the rocks can meet and exceed your needs! with a splash of lemon lime soda. Captain’s Mai Tai {9.75} Cruzan Coconut Rum, Captain Morgan Spiced Rum, Gosling’s Bermuda Black Seal Rum, triple sec and tropical juices { From local favorites to world renowned vineyards, we bring the best of the best in wines for your pleasure } † VINO Cucumber Mojito {9.75} Myer’s Platinum Rum, Veev Açai Spirit, fresh mint, cucumber, lime, organic agave nectar and soda water HOUSE WINES BY GRAND CRU PINOT NOIR Fisherman’s Mary {10.75} Chardonnay, Sauvignon Blanc, Merlot, Castle Rock, Monterey County, CA, ’14......8.75 / 33 Blue Ice Vodka, house made Bloody Mary mix, served Pinot Noir, White Zin, Cabernet Sauvignon ..7.5 / 28 Oyster Bay, New Zealand, ’15 . 10 / 38 with bamboo skewered shrimp, pimento stuffed olive, lime and pickled green bean WHITE VARIETALS La Crema, Monterey, ’13......................12 / 46 †Dark & Stormy {9.5} SIP Moscato Sonoma, ’13 . 7.5 / 28 Babcock, Santa Barbara, ’14 .
Load more

Recommended publications
  • MAINSTREET Mediterranean Cuisine
    at — — MAINSTREET Mediterranean Cuisine DINNER MENU Time Honored Recipes from the Cirino Family Kitchen 530-477-6000 Your Hosts: Jerry and Tucker Cirino Soups ~ Salads SOUPS (All soups are house-made) Soup of the Day: Cup 4.95 ~ Bowl 6.95 French Onion: Bowl 5.95 Cirino’s Famous New England Clam Chowder: Cup 5.95 ~ Bowl 10.95 SALADS Any of the following can be added to your salad for an additional cost: Chargrilled Chicken 5.75 Chargrilled Salmon Fillet 9.50 Sliced Turkey 4.75 Chargrilled Ocean Prawns 8.75 Large Bay Shrimp 5.25 Chargrilled New York Steak 8.75 Chargrilled Balsamic Chicken Thigh 3.75 GARDEN GREEN HOUSE SALAD Green leaf and baby greens with tomatoes and cucumbers. Dressings: Cirino’s House Dressing, Dijon Vinaigrette, Roasted Creamy Garlic, Blue Cheese, Louie Dressing (Thousand Island), Vinegar and Oil. Small 6.25 Large 9.95 CAESAR SALAD Fresh, cool and crisp romaine lettuce tossed with just the correct amount of our house-made Caesar dressing prepared with Italian imported anchovies and fresh-squeezed lemon juice. We then dust your salad with fresh Parmesan Reggiano cheese and top it with our own toasted croutons. Small 7.25 Large 14.95 MEDITERRANEAN SALAD Tender mixed baby greens with roasted red bells, artichoke hearts, Greek olives, tomatoes and Feta cheese, tossed with Dijon dressing and sautéed eggplant. 15.95 SHRIMP LOUIE Our Louie dressing and salad together, make a superb combination of flavors! Soft and plump, sea fresh bay shrimp top a bed of tender baby green lettuce, tomatoes, kalamata Olives, cucumber, carrots, hard boiled eggs and croutons.
    [Show full text]
  • Appetizers Small Catch Salad Platter Lunch Specialties
    F ISH MARKET ICED TOWER TODAY’S FRESH CATCH Chilled Maine Lobster (½), Jumbo Atlantic Shrimp (4), Select Your Preparation *Oysters on the Half Shell (4), *Clams on the Half Shell (4) *Sautéed, Broiled or Blackened / olive oil & lemon select two sides: fresh vegetable medley, whipped potato, sticky rice, Serves Min of 2...38.50 maryland french fries *Hong Kong Style / sherry soy, ginger, wok spinach, bowl sticky rice *APPETIZER S U S H I ROLLS 4 Pc. Roll...7 .50 / 8 Pc. Roll...13.95 Atlantic Mahi Mahi 18.95 GA Mtn. Rainbow Trout 21.50 Spicy Tuna Roll / seven spices, chili sauce, green onion George’s Bank Sea Scallops 22.00 Alaskan King Salmon 23.00 Shrimp Tempura Roll / tempura fried shrimp, avocado Short Smoked Salmon 22.50 Block Island Swordfish 23.00 Yummi-Yummi / tuna, salmon, cream cheese, spicy mayo, ponzu Faroe Islands Salmon 22.50 Yellowfin Tuna 23.00 Super Crunch / shrimp tempura, tobiko, avocado, eel sauce Atlantic Black Grouper 22.95 American Red Snapper 22.95 Cape Cod Skate Wing 17.50 Rainbow / crab, cucumber, tuna, salmon, hamachi, avocado *NIGIRI or SASHIMI AVAILABLE Complete Sushi Menu Available Small Catch Salad Platter ICED SEAFOOD BAR Select a Small Catch of the Day (¼ lb) O y s t e r s C l a m s S h r i m p C r a b with Caesar, Tossed Mesclun Greens *Island Creek, MA 2.95 *Little Neck Clams ½ doz 12.00 All other salads 2.00 supp *Raspberry Point, PEI 2.95 *Oyster & Clam Sampler 3 ea 13.95 *Sautéed Faroe Islands Salmon...................................18.75 *Blue Point, CT 2.95 Jumbo Shrimp Cocktail 17.50 Blackened Mahi Mahi..............................................
    [Show full text]
  • Copy of Dinner Menu
    BUDD BAY CAFÉ APPETIZERS Dungeness Crab and Artichoke Dip 15.99 Smoked Salmon & Goat Cheese Pate 12.99 gfo Topped with asiago cheese and served with crostini Capers, chives, fresh basil, olives, cucumber, crostini Seafood Cocktail Cajun Spiced Calamari 13.99 Dungeness Crab 15.99 gf Breaded and deep fried, served with garlic aioli Oregon Bay Shrimp 9.99 gf with house made cocktail sauce Sesame Yellow Fin Tuna 15.99 gf Sesame crusted, seared rare and served chilled with Northwest Manila Clams 16.99 gf soy glaze, wasabi cream, arugula Lemon, garlic, fresh herbs, white wine and butter Mussels Marinara 16.99 gfo Our Award-Winning New England Style Clam Local mussels, herbed tomato broth and garlic bread Chowder Cup 6.99 Bowl 9.99 Tacos de la Calle gf Grilled Corn Tortillas, Avocado Crema, Pico de Gallo, Fried Artichoke Hearts 10.99 Vinaigrette Slaw Served with garlic aioli Fried Salmon & Cod or Sauteed Shrimp 16.99 SALADS Dungeness Crab or Bay Shrimp Louie gf The King of Salads with hard boiled egg, asparagus, tomato, kalamata olives and iceberg lettuce Dungeness Crab 15.99/23.99 Bay Shrimp 11.99/16.99 Combo 16.99/25.99 Budd Bay Caesar Salad 6.99/10.99 gfo Traditional caesar dressing, romaine, croutons, parmesan Add Crab, Prawns, Flank Steak or Salmon 8.00/Add Grilled Chicken Breast or Bay Shrimp 6.00 Smoked Salmon & Arugula Salad 9.99/15.99 gf Fried capers, pickled onion, cucumber, goat cheese, craisins, berry vinaigrette Iceberg Wedge Salad 7.99/12.99 gf An old school classic with bacon, tomato, gorgonzola and blue cheese dressing Add Crab, Prawns, Flank Steak or Salmon 8.00/Add Grilled Chicken Breast or Bay Shrimp 6.00 Marinated Flank Steak Salad 21.99 gf Over mixed greens with tomato vinaigrette, blue cheese crumbles, avocado, tomato and red onion Sauteed Seafood Salad 23.99 gf Shrimp, cod and salmon sauteed with bacon, onion, seasonal vegetables, sherry vinegar and butter.
    [Show full text]
  • Appetizers Homemade Soups Salads
    Appetizers Dungeness Crab Cocktail GF 26.95 Tempura Prawns 15.95 Sweet Dungeness crab piled high with 5 prawns with sweet & sour, cocktail & homemade cocktail sauce mustard sauce. Honey Stung Chicken Wings 14.95 Steamed Clams 24.95 6 jumbo wings with cocktail & mustard sauce. Sweet Willapa Bay clams, drawn butter & beer nectar. Fried Oysters 15.95 Deep fried Willapa Bay oysters with cocktail Driftwood Onion Rings VEG 11.95 sauce. Jumbo sweet yellow onion rings, hand cut. Hummus Plate VEG 13.95 Chick peas, garlic, virgin olive oil, roasted red Chilled Prawn Cocktail GF 14.95 peppers, tahini & lemon juice puree served 6 prawns on ice, with cocktail sauce. with grilled pita bread, cucumbers, tomatoes, carrots and olives. Oyster Rockefeller 19.95 Willapa Bay oysters topped with sautéed green Calamari 14.95 onions, spinach, Pernod baked on a bed of rock Generous portion of fresh tender squid. salt and finished with asiago cheese & bacon. Handbreaded and deep fried. Served with cocktail sauce. Oyster Shooters GF Willapa Bay oysters with cocktail sauce. (1) 3.50 (3) 9.95 (6) 19.95 (12) 37.95 Homemade Soups Homemade Clam Chowder in a Sourdough Bread Bowl 14.25 Clam Chowder Bowl 9.25 Cup 7.25 Soup of the Day Bowl 8.25 Cup 6.25 Salads Croutons upon request. Chicken Caesar GF 15.95 Dungeness Crab Louie GF 29.95 Crisp romaine, asiago cheese, topped with A generous portion of sweet Dungeness crab, grilled chicken breast. mixed greens, radishes, pickle, egg, olives. Salmon Caesar GF 20.95 Garden Salad GF VEG 8.25 Crisp romaine, asiago cheese, Coho salmon Fresh mixed greens, radishes, carrots, olives.
    [Show full text]
  • Greenery Menu 080116 Photo
    s nack starters chicken quesadilla . 8 .79 grilled chicken breast, covered with melted pepper jack cheese in a flour tortilla with guaca- mole, sour cream and salsa . add green chilis or jalapeno peppers .39 cents potato skins . 5 .59 grilled with diced onions and covered with melted cheddar, served with sour cream . sautéed mushrooms . 7 .39 a small serving of fresh whole nachos especial mushrooms sauteed in butter and topped with sprinkles of parmesan chips and cheese . 6 .49 white corn chips smothered with melted mild cheddar cheese, served with picante salsa . chips and picante salsa . 5 .59 nachos especial . 9 .79 a mountain of white corn chips, green chiles, mild taco meat and melted cheddar cheese, topped with diced tomatoes and sour cream, served with picante salsa . chile verde nachos . 10 .99 substitute chile verde for taco meat above . six mormon muffins with honey butter m ormon muffin our world famous walnut bran muffin made from an old and treasured pioneer recipe served with utah honey butter single . 2 .59 sauteed mushrooms plate of six . 9 .59 six boxed to take home with honey butter . 10 .29 without honey butter . 9 .59 s oups and salad bar clam chowder (bowl) . 6 .89 a small cup . 5 .59 a small cup with any entree . 3 .89 one quart to take home . 10 .69 vegetable soup (gluten free) bowl . 6 .09 a small cup . 4 .19 a small cup with any entree . 3 .29 one quart to take home . 9 .89 salad bar one time only, please regular . 9 .49 with any entree .
    [Show full text]
  • Wedding and Events 2016 Copy
    Welcome to Society Fair, a boutique emporium of epicurean delight Where everything we do is Devoted to Food.™ • All American Breakfast • Coffee & Fresh-Squeezed Orange Juice • Chef’s Assortment of Fresh-Baked Breakfast Breads Free Range Scrambled Eggs • Bacon and Sausage • Breakfast Potatoes $22 per guest A la Carte Additions Quiche - $24, serves 6-8 Ham & Gruyere • Mushroom & Gruyere • Bacon & Leek • Seasonal Vegetable Cinnamon Rolls & Icing - $48 per dozen Breakfast Strata - $32, serves 8-12 Savory Casserole of Organic Eggs, Artisan Bread, House-made Sausage, Seasonal Vegetables, Farmhouse Cheddar Organic House-Made Granola & Yogurt Parfaits - $6 each Smoked Salmon with Bagels, Capers, Red Onion, Crème Fraîche - $10 per guest • Stationed Brunch • Fresh-Squeezed Orange Juice French Roast Coffee with Wild Card Syrup, (“French Toast” or Vanilla), Trickling Springs Milk, Soy or Almond Milk Breakfast Pastries including Scones, Croissants, and Muffins served with Butter and Jams House-made Yogurt with choice of toppings including Granola, Dried Fruits, and Nuts. French Toast Station with Maple Syrup, Butter, Fruit Compote Breakfast Sausage, House Smoked Bacon Eggs Station Free Range Scrambled Eggs with Cheddar. Hot sauces and Scallions on the side $45. per guest Add on Chef Stations $9 per guest Eggs Benedict – assembled to order with Lox, or Country Ham or Spinach with Hollandaise (Chesapeake Blue Crab available $10 supplement per guest) Sausage and Gravy ~ Biscuit Station or Omelets made to order: Tilamook Irish Cheddar, Brie, Swiss, Bacon or Ham, Spinach, Sautéed Mushrooms, Tomatoes, Ratatouille or Donut Bar ~ Caramel, Chocolate, Jammy Dipping $4 per guest $45 per person • $125 chef fee Add Second Chef Station ($12 per person, plus $125 chef fee) Luncheon Buffet • Ringleader • Select Two Sandwiches, One Salad, and One Market Side All Sandwiches served on House-Made Baguette Classic Chicken Salad - Roasted Amish Chicken, Tarragon & Mayonnaise Ham and Brie - French Mustard The Walter ~ Roasted Turkey, Swiss Cheese, Bacon, Tomato, Lettuce T.N.T.
    [Show full text]
  • History of Fermented Black Soybeans 1
    HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi
    [Show full text]
  • Dock W Orker S Strike Ties East, Gulf Ports
    'r ' *V»r.''T»^ ^v 'v « vVV--i- vl''5-'r/ PuhliG Health Nurses Solicit Your Financial Support During October Tbt Wm Umt At«ng« Daily Nat Praaa Run f ^ i a n t •§ For Mw WMk KuM Wnwow m&tmg by etMftag ««Hy taalgM amt 12,990 BOO lor. fiow M>aa MMBtar •( ttw AnUt oNimy, • NMIo bob lor. Rlgli Bnrwia « f Olrratetloii M anchetter^A City of VMtmo Charm (d M ilfM AOrmttmrng m Fmfo tS) PRICE n V B VOL. LX X IX. NO., 1 (TWBNTY-KOIIR PAGEI^TWO SECTIONS) MANCHESTER, CONN., THURSDAY, OCTOBER 1, IW f Virginia UN Unit Starts Steel Contract On-Spot Check Dock W orker s Strike Talks Resun Tornado 0 { Laos Claims S«m Neuii, Laos, Oct. 1 (/P) Kills 11 — A U.N. fhct-flnding t«sni PittsburKh, Oct. 1 (/P)— ^support operations through Sep- landed at thia-rebel-threat- filool negotigtors,nomfiotnira • underII n H p r l temberv at about the*trlke. same However, level aa ened northern defense head­ White House pressure to end | department indicated ' widen­ M^harlottesville, V*., Oct. quarters today to start on- Ties East, Gulf Ports ‘the 79-day-old steel strike be ing difficulties ’ were to be ex­ (/P)—A tornado bom of a the-spot investigation into fore Oct. 8, opened a new pected' bv mid-October. dying hurricane dropped like charges of Red aggression The President, who has referred a bomb on the .sleepy little round of contract talks t,oday. to the strike aa an intolerable aitlia- against the kingdom of Laos.
    [Show full text]
  • Starters Salads Burgers & Sandwiches Steaks & Prime
    STARTERS TODAY’S FEATURED SOUP 7 SPINACH CON QUESO Fresh pico de gallo and fried-in-house warm tortilla chips 15 FIRE-GRILLED ARTICHOKES Fresh artichokes, seasoned in herb butter with rémoulade sauce 15 AVOCADO BOMB Hawaiian tuna, crab salad, thinly-sliced avocado, unagi sauce and Sriracha, served with tortilla chips 17 EMERALD COAST SHRIMP Battered and fried Gulf shrimp 17 SALADS In-house made salad dressings: Honey Dijon, Creamy Bleu Cheese, Classic Ranch, Kiawah Island, White Wine Vinaigrette, Cilantro Vinaigrette. MERUS SALAD Hickory smoked bacon, cheese, tomatoes, cucumbers and rustic croutons 11 ORIGINAL CAESAR SALAD Hand-cut with seasoned croutons and grated Reggiano (add rotisserie chicken +6) 11 MERUS OR CAESAR SALAD WITH SOUP 14 KALE SALAD Baby kale with Napa cabbage, chopped bacon, peanuts, pulled rotisserie chicken, Parmesan cheese and white wine vinaigrette 15 THAI KAI SALAD Artisan greens, pulled rotisserie chicken, chopped peanuts in a cilantro vinaigrette with peanut sauce 16 ROTISSERIE CHICKEN SALAD Crumbled feta cheese, olives, tomatoes, pulled rotisserie chicken with white wine vinaigrette 17 SHRIMP LOUIE SALAD Jumbo gulf shrimp, crisp iceberg lettuce with avocado, tomato, pine nuts and Kiawah Island dressing 19 ASIAN AHI TUNA SALAD* Pan-seared, rare Hawaiian tuna, field greens, wasabi, cilantro vinaigrette 21 BURGERS & SANDWICHES We grind fresh chuck daily for our hand-pattied burgers. All burgers and sandwiches are served with french fries. VEGGIE BURGER House-made recipe with fresh beets, black beans and brown rice with a ginger soy glaze and Monterey Jack 15 OLD FASHIONED CHEESEBURGER* Toasted egg-washed bun, served all the way with Tillamook cheddar 16 STEAK BURGER* Ground beef tenderloin and ribeye, Tillamook cheddar, grilled onions and Kiawah Island dressing 17 FRENCH DIP* Thinly-sliced roasted prime rib au jus on a toasted baguette with creamy horseradish 20 NASHVILLE HOT CHICKEN SANDWICH Southern slaw, kosher dill pickle and ranch dressing 16 STEAKS & PRIME RIB We serve only Certified Angus Beef ® for our steaks and prime rib.
    [Show full text]
  • Menu Wednesday – Sunday Call 209.962.8638 Served 11Am to 4Pm
    Take Out Menu Wednesday – Sunday Call 209.962.8638 Served 11am to 4pm Appetizers Features Bang Bang Shrimp 10 Avocado Toast 12 Crispy shrimp tossed in our house made bang bang sauce Lightly grilled sourdough, creamy avocado, tomatoes and arugula with green goddess dressing – add grilled shrimp 5 – add grilled chicken 4 Deep Fried Wontons 10 pork and shrimp filled wontons served with sweet chili sauce Shrimp Tacos 13 Crispy shrimp with shredded cabbage, served with salsa, avocado and chipotle ranch 10 Fried Green Beans and our house salad – with grilled shrimp 15 Breaded green beans served with a side of ranch Classic Fish & Chips 2 piece 12 • 3 piece 15 13 Breaded Chicken Wings Lightly battered pollock served with french fries and our house made coleslaw Tossed in Franks Red Hot sauce served with ranch Burgers Salads Burgers served with lettuce, tomato, pickle & onion and french fries Shrimp Louie 16 or sweet potato fries or garden salad. Bay shrimp and prawns over a bed of crisp greens with avocado, egg, tomato, Add aged white cheddar, blue cheese, swiss or smoked gouda, caramelized onions, cucumber and thousand island dressing mushrooms, bacon or avocado 1ea • choose: onion rings, garlic fries or a caesar Cobb Salad 16 salad for an additional 2ea fresh mixed greens, bacon, avocado, tomatoes, chopped egg and grilled chicken breast Half Pound Grilled Angus Chuck 12 topped with blue cheese crumbles and served with a creamy blue cheese dressing Sliders Three mini burgers with your choice of cheese 14 Chicken Caesar Salad 12 Crisp hearts of romaine lettuce with diced chicken breast, parmesan cheese and garlic Turkey Burger Seasoned ground turkey 12 croutons with Caesar dressing Vegetarian Black Bean Burger 10 Soup of the Day Cup 4 Bowl 6 For the veggie lover Beyond Burger Plant based patty 12 Brick Oven Artisan Pizza 14” with traditional red or garlic sauce, substitute cauliflower pizza crust add 2 Sandwiches Classic Margherita 15 Served with your choice of one: french fries, sweet potato fries, cup of soup, Sliced Roma tomatoes, fresh basil and mozzarella.
    [Show full text]
  • Appetizers Soup Salads Sandwiches Grilled Crab Sandwich Burgers
    appetizers sandwiches choice of side: Dungeness Crab or Prawn Cocktail 17.95 french fries or mixed greens with basil vinaigrette or pickle fries ~ add $2.25 Oysters on the Half Shell 19.95 Steamed Clams 21.95 in seasoned broth with garlic and white wine Bacon Lettuce and Tomato 13.50 Crab Cakes 23.95 add turkey 14.75 Fried Prawns 18.95 Grilled Tuna Melt 13.50 Fried Calamari 18.95 Philly Cheese Steak 18.95 22.00 Smoked Salmon and Trout on a french roll, sautéed onion, red bell peppers, jack with cream cheese, red onion, capers, olives and baguettes Teriyaki Steak Strips 17.95 K.B.’s Prawn Po’ Boy 23.95 Lamb Chops with mint chimichurri 20.95 on a french roll with spicy remoulade Marinated Dungeness Cracked Crab Market lemon, olive oil, garlic, vinegar and chopped herbs Price Broiled Chicken Breast 16.95 1/2 or whole crab house BBQ rub ~ swiss cheese ~ lettuce , tomato soup Cup Bowl Grilled Salmon 20.95 New England Clam Chowder 9.00 11.00 lemon aioli ~ cilantro ~ shredded cabbage on white or wheat bun Minestrone 7.95 9.95 salads served with house basil vinaigrette Beefeater 29.95 Smoked Trout and Arugula 17.95 thin slices of prime rib and au jus on grilled Wedemeyer avocado and tomato served with house basil vinaigrette sourdough add swiss 1.50 Roasted Beet 14.95 arugula, shredded carrot, avocado & sunflower seeds served with house basil vinaigrette Spinach Salad 14.95 boiled egg, bacon and red onion NICK’S FAMOUS caesar salad grilled crab sandwich with white anchovies dungeness crab with tomato on grilled 13.95 Wedemeyer sourdough served
    [Show full text]
  • XSJ Café Monday February 3, 2020 Café Service Hours
    XSJ Café Monday February 3, 2020 Café Service Hours Breakfast Bistro Egg White Scramble with Organic Kale, Watsonville Wild Mushrooms, Avocado and Small Starbucks Coffee $4.00 Breakfast: 7:30 am - 10:00 am Free Range Nashville Style Hot Chicken Sandwich,Texas Toast, Cabbage Cole Slaw, Pickles and Parmesan Grill Special $7.00 JoJo Potato Wedges Lunch: 11:30 am - 2:00 pm Bay Shrimp Louie Salad with Butter Lettuce, Tomato, Cucumber, Black Olives, Cage Free Hard Boiled Eggs, Salad Tossed $8.00 Avocado and Housemade Louie Dressing XSJ Cafe Kiosk: 7:00 am - 3:00 pm Platillos Latinos-Build Your Own Tacos or Burritos with Cauliflower & Capay Organics Butternut Squash Al Plant Inspired $6.50 Pastor, Rice, Beans and Hand Cut Salsas Taste of Home Crab Mac and Cheese Bake with Green Salad and Garlic Cheese Bread $7.00 Spicy Andouillle Sausage & Free Range Chicken Gumbo with Peppers, Onions, Carrots, Okra, Steamed Global Adventure $7.00 Jasmine Rice and Grilled Onion Bread Chef Sal's Pork Carnitas Michoacan Style with Refried Beans, Cilantro Jalapeno Rice, Pickled Habaneros & Kitchen Table $7.00 Onions and Warm Flour Tortillas Tuesday February 4, 2020 Today's Soup Four Cheese Zucchini & Tomato Strata with Cage Free Eggs, Zesty Tomato Basil Sauce and Small Starbucks $4.00 Breakfast Bistro Coffee Spicy Popcorn Shrimp Po Boy, French Roll, Shredded Lettuces, Tomatoes, Cajun Remoulade Sauce and $8.00 Grill Special Housemade Gilroy Garlic Fries Roasted Free Range Chicken Florentine Soup Grilled Barbecue Free Range Chicken Salad with Organic Romaine, Tomatoes,
    [Show full text]