DOCSLIB.ORG

Menupro YRI Dinner July 16

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menupro YRI Dinner July 16 DINNER ASK YOUR SERVER ABOUT OUR DAILY AND MONTHLY FEATURES STARTERS Quesadilla - Two giant flour tortillas stacked with melted cheese inside. Served with sour cream or salsa upon request. $8.95 Add Chicken or Beef for $2.00 more. Nachos Deluxe - Fried corn chips smothered in nacho cheese, refried beans, jalapeños, olives, onion and tomato. Served with sour cream or salsa upon request. $9.95 Add Chicken or Beef for $2.00. Buffalo Wings - Crispy wings coated with original recipe hot sauce. Served with carrot and celery sticks and your choice of dressing. 6 Wings $8.95 8 Wings $12.50 10 Wings $14.50 Deep Fried Pickles - 6 lightly breaded deep fried pickle spears served with ranch dressing. $5.95 Chicken Tenders - Three plump strips of chicken fried to a golden brown. Served with BBQ sauce, honey mustard or ranch dressing. $8.25 * Steak Fingers - Thinly sliced steak strips, deep fried in a light and crispy coating and served with a seasoned dipping sauce. $9.95 Pub House Ale Battered Shrimp - A full dozen deep fried to a golden brown. $9.95 White Chedder Cheese Curds - Breaded and fried, served with a chipotle ranch sauce. $5.95 Fresh Corn Tortillia Chips - With your choice: Salsa $2.95 Cheese $4.95 Guacamole $5.95 ADD TWO * Steaks JUMBO Served with a House Salad or a Cup of Soup. SHRIMP And your choice of Fries, Baked Potato, Mashed Potato, Rice Pilaf or Fresh Vegetables. TO ANY ENTRÉE Chicken Fried Steak - Topped with brown or white gravy. $11.95 FOR ONLY Hamburg Steak - 12 oz. topped with grilled onions and brown gravy. $14.95 $8.00 Sirloin Steak - A fresh cut choice Black Angus steak. 8 oz. $15.95 12 oz. $19.95 Rib Eye Steak - A fresh cut choice Black Angus steak. 10 oz. $23.95 16 oz. $28.95 Flat Iron Steak - Tender flank steak, sliced thin and topped with a Whiskey Sauce. $14.95 Specialties Jumbo Shrimp (Beer Battered or Scampi) - 4 Colossal Shrimp deep fried with our special beer batter or sautéed in a white wine garlic and lemon sauce. Served with soup or salad and your choice of fries, baked potato, mashed potato, rice pilaf or fresh vegetables. $24.95 * Baked Salmon - An 8 oz. Atlantic fillet lightly seasoned and finished with lemon zest. Served with soup or salad and your choice of fries, baked potato, mashed potato, rice pilaf or fresh vegetables. $20.95 Linguini Alfredo - Pasta in a homemade Alfredo sauce with fresh tomatoes and basil. Topped with parmesan cheese and served with garlic toast and a house salad or soup. $11.95 Add Chicken or Steak for $5.00 or Shrimp for $8.00 Scott’s Choice - Our 1/2 lb. Burger wrapped in a flour tortilla with refried beans and smothered with Green Chili. Topped with pepper jack cheese, lettuce and tomato. Served with rice. $11.95 Southwest Chicken - A boneless breaded chicken breast topped with our spicy green chili and pepper jack cheese. Served with beans and rice. $10.95 Chimichanga - A flour tortilla fried with vegetables and your choice of Chicken or Steak. Topped with Spicy Green Chili, cheese, lettuce and tomato. Served with rice and beans. $11.95 Spaghetti with Meat Sauce - Homemade from a mixture of meats served over a bed of linguini, topped with parmesan cheese and served with garlic toast and a house salad or soup. $11.95 Fish & Chips - Beer Battered and fried fish. Served with regular fries and coleslaw. $10.95 Gyros - Slices of Greek Gyro Meat served on Pita Bread and topped with lettuce tomato and a creamy cucumber dill mayo. Served with your choice of burger sides. $10.95 www.softcafe.com * Char Broiled Half Pound Burgers All Burgers include Regular Fries, Cole Slaw, Cup of Soup or Salad of the Day. Add 50¢ for Beer Battered, Feature Fries, Mashed Potato or a Cup of Fruit. Make it Deluxe for 25¢. Substitute Onion Rings or a House Salad for $1.50 more. ADD BACON FOR $1.50 Mushroom Swiss & Onion - Grilled mushrooms and onions with melted Swiss cheese. $10.50 Black and Bleu - Blackened and topped off with bleu cheese crumbles. $10.50 Ranch - American cheese with a ranch dressing spread. $10.50 Cheese - Your choice of cheese. $9.95 Plain or Cajun - Plain or add Cajun seasoning. $9.50 Patty Melt - Served on dark rye bread with grilled onion and American and Swiss cheese. $10.50 Teriyaki - Sliced pineapple, cheddar cheese and teriyaki sauce. $10.50 BBQ - BBQ sauce and cheddar cheese. $10.50 Grilled Cheese - Just like a grilled cheese sandwich only better! Sandwiched between 2 slices of American and 2 slices of Swiss cheese. Served on Texas toast. $10.50 ON THE LIGHTER SIDE CHICKEN SANDWICHES All of our Half Pound Burgers can be made by substituting a 6 oz. Chicken Breast for 50¢ less. Wraps and Salads ******All items below can be made as a Salad or Wrapped in a Flour Tortilla.****** Served with a Fresh Crisp Iceburg Mix, Spinach, or Romaine Lettuce. Cajun Chicken - Spicy chicken breast with cheese, onion, tomato and black olive. $11.50 *Caesar Salad - Parmesan cheese, bacon, tomato and red onion in a Caesar dressing. $6.95 Add shrimp, chicken, or steak for $4.00 Cobb Salad - Bacon, chicken, tomato, cucumber, bleu cheese crumbles, red onion, guacamole and a sliced hard boiled egg. $11.50 Chef - Ham, turkey, cheese, tomato, cucumber, red onion and egg. $10.95 Taco - Taco meat, shredded cheese, tomato, green onion and black olive with greens. Served in a crispy tortilla bowl or in a wrap. $8.95 Teriyaki Chicken - Grilled teriyaki chicken with cheese, onion, tomato and pineapple. $11.50 Crispy Buffalo Chicken Salad - Crispy Chicken tossed in our Buffalo hot sauce with bacon bits, red onion, tomato and tortilla strips. Served with a creamy chipotle ranch dressing. $10.95 Greek - Shrimp, red onion, kalamata olives, cherry tomatoes, cucumber and feta cheese served with our homemade raspberry vinaigrette. $12.95 Side Items Rice - Pilaf or Spanish $2.50 Cottage Cheese - $2.25 Fries - Your Choice $2.25 Coleslaw or Salad of the day - $1.95 Mashed or Baked Potato - (Dinner) $2.50 Onion Rings - $3.95 Fresh Vegetables - $2.50 Soup - Cup $1.75 Bowl $2.95 Green Chili - Cup $3.25 Bowl $4.50 * NOTICE: Items marked with an * may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. To our guests with food sensitivities or allergies: YRI cannot ensure that menu items do not contain ingredients that might cause an allergic reaction. Please order with caution. A 15% Gratuity will be added to all parties of 8 or more..
Load more

Recommended publications
  • Golden Week Family Lunch Buffet
    Lunch Menu GOLDEN WEEK FAMILY LUNCH BUFFET ゴールデンウィーク ファミリー ランチブッフェ 12:00 ～14:30 L.O. Adult 4,800 Child 2,800 (4-12years old) 親子3世代でお楽しみいただける季節の食材をふんだんに使用したランチブッフェ。 メインは 7 種より一品チョイスしてバラエティ豊かなサイドディッシュや スイーツを心ゆくまでお楽しみください。 KIDS ご予約特典 期間中ご予約いただいたお子様には子供の日をお祝いして 「ハーゲンダッツアイスクリーム」をプレゼントいたします。 ※写真はTomahawk Steak（2名様分）です。 Appetizer Buffet ＊お 好 きな 前 菜 をブッフェから Small Pasta Long Fresh Pasta, Vongole Bianco 生パスタ ボンゴレヴィアンコ Choice of ＊メインディッシュをお選びください Tomahawk Steak *Order from two +2,000 US 産牛のトマホークステーキ ＊2名 様 より Angus Beef Hanging Tender +1,000 アンガスビーフ ハンギング Angus Beef Roast Beef +500 アンガスビーフ ローストビーフ DAISEN Chicken 大山鶏 OHSAWA Pork Loin +2,000 大沢豚ロース Lobster＆Scallop +500 オマール海老 １尾 & 帆立貝１個 White Fish 7120g 白身魚 Kid’s Main Dish ＊メインディッシュをお選びください Hamburg Steak / Mixed Grill / Diced Beef Steak ハンバーグステーキ / ミックスグリル / 牛肉のサイコロステーキ （ハンバーグ・チキン・ソーセージ） Dessert Buffet デ ザ ート ブ ッフェ Coffee コーヒー All prices are subject to 10% service charge and consumption tax. 上記料金に別途、サービス料（10％）および消費税を加算させていただきます。 Lunch Menu PRIX FIXE LUNCH COURSE プリフィックス ランチコース 6,500 Amuse アミュー ズ Appetizer your choice of STARTER アラカルトメニュー「STARTER」より1 品お選びください Soup your choice of SOUP アラカルトメニュー「SOUP」より1 品お選びください Main Dish Choice of ＊メインディッシュをお選びください CAB Angus Beef Sirloin CAB アンガスビーフ サーロイン or Salmon Steak サーモンの 筒 切り Dessert 本 日 の デ ザ ート Coffee コーヒー *Kindly inform your waiter prior to ordering if you are allergic to certain food stuff or are observing dietary restrictions． *Please be advised that occasionally menu items change based on availability on the market． ＊食材にアレルギーや食事制限がおありのお客様は ご注文の際にスタッフまでお申し付けください。
    [Show full text]
  • Americans Celebrate with Food, Whether New Year's Eve, the 4Th Of
    Corn-Pork-Beef-Wheat Evening Presentation Iowa State University Ames, Iowa Americans celebrate with food, whether New Year’s eve, the 4th of July, Thanksgiving, or a host of local or regional, secular and religious festivities. American food has evolved and diversified through the centuries, from the simple, sustaining dishes of Colonial times to the complex food combinations that characterize the new millennium. Behind each food lies a history of use at different times at different geographical regions of America. Today, my objective is to briefly explore four of these foods: corn and pork; beef and wheat. And I begin with corn. Some call it maize, others call it corn. Regardless of name it is the same food, Zea mais. The word maize comes from the Taino language, spoken by the Arawaks, a Caribbean Native American nation, who greeted Columbus in 1492. The word maize subsequently transferred to Spanish, and entered other European languages as well. The alternative word, corn, originally spelled corne, is an Old English generic term for grain, whose meaning subsequently shifted to designate wheat. American-style English, however, continues to use the word corn in the sense of maize, usage that has continued into the 21st century. Maize was domesticated and first cultivated in the central valley of Mexico, perhaps 6,000 years ago, and ultimately became the primary dietary staple throughout Mesoamerica. Cultural exchange and trade gradually brought maize and other Mesoamerican crops northward into the geographical region now defined by the United States, where the grain was adopted in the semi- arid lands of the American southwest about 1,000 years ago, and about 800 years ago in the eastern seaboard region of North America.
    [Show full text]
  • 7-5-3 Day Japanese Tradition and Rite of Passage PAGE 5
    Business cards, flyers, invitations and more! Contact printshop.stripes.com 042-552-2510 (extension77315) 227-7315 VOLUME 14 NO. 31 NOVEMBER 12 − NOVEMBER 25, 2020 SUBMIT STORIES TO: [email protected] STRIPESOKINAWA.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO HAVE YOU EVER… A POEM BY WWII SAILOR PAGE 2 WHAT IS JAPAN’S THANKSGIVING? PAGE 3 Nakagusuku Castle Ruins MOS BURGER GOES VEGGIE PAGE 6 an architectural masterpiece Page 4 DEADLINES FOR SHIPPING HOLIDAY GIFTS NEAR PAGE 8 7-5-3 Day Japanese tradition and rite of passage PAGE 5 Special 8-page pullout inside! File photos 2 STRIPES OKINAWA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC NOVEMBER 12 − NOVEMBER 25, 2020 HAVE YOU EVER… A poem by a WWII sailor Editor’s Note: Cindy Pearson Gates sent this to Stars and Stripes. Here’s what she had to say: “Hello, my father, now passed, was a Max D. Lederer Jr. Publisher Boatswain’s Mate on an LST in the Battle of Biak. When he was Lt. Col. Richard E. McClintic 19, he wrote a poem after the battle that is poignant and raw and Commander honest. In his honor, I am putting it out there for you, in case you Chris Verigan would be interested in it.” Cindy, we are very interested. Thank Engagement Director you so much for sharing a part of your father with us. Marie Woods Publishing and Media Design Director Chris Carlson BY WILLIAM G. PEARSON Publishing and Media Design Manager Eric Lee Have you ever… Advertising and Circulation Manager Waited three months to catch up with your mail only to find it was Kentaro Shimura Production Manager sent back to your starting place? DUKW unloading at Biak.
    [Show full text]
  • Haute Off the Grill ADMIN: Last Message on Jamie Rahm Aug 19, 2001 Yahoogroups 25 Jun, 2002
    Join us to swap meat recipes! - Yahoo Groups 10/22/14, 10:25 PM Close this window Want a better search experience? Set your Search to Yahoo Home Mail News Sports Finance Weather Games Groups Answers Screen Flickr Mobile More Search Conversations Search Groups Search Web Sign In Mail Browse Groups Terms Privacy Guidelines Feedback Help Blog Join us to swap meat recipes! Restricted Group, 7 members Conversations Photos Files More View Read more From Jamie Rahm All 6795 Haute off the Grill ADMIN: Last Message on Jamie Rahm Aug 19, 2001 YahooGroups 25 Jun, 2002 ADMIN: The List Move 24 Jun, 2002 Haute off the grill: Americans take pride in their ability to reshape About The Move....If You Don't the classic hamburger Want to Go... 23 Jun, 2002 July 19, 2000 Safari Power Saver BY ANNABEL COHEN Click to Start Flash Plug-in DETROIT FREE PRESS SPECIAL WRITER Americans just can't leave well enough alone. Take the classic hamburger. Shape a half pound of ground beef into a patty about 1 1/2 inches thick. Grill it or fry it. Sprinkle it with a little salt and pepper. Top it with ketchup, mustard, relish -- take your pick -- and slap it on a bun. What could be simpler? How to explain, then, today's haute variations with ingredients that range from abalone to zucchini and garnishes that go from avocado to yogurt? The answer: 'Tis the American way. We are a nation of tinkerers. Crack open almost any classic American cookbook of the last 50 years, and you'll find recipes for hamburgers.
    [Show full text]
  • German American Social Club of Sarasota
    German-American Social Club of Sarasota axãáÄxààxÜ 6/2007 Hello dear Fellow Club Members, In spite of the calendar still showing spring in this part of the world, the Sarasota area is already sizzling with summer weather. If we only could get the rains that should go with it to keep our thirsty lawns, trees, shrubs and flowers looking at their best. Many of you are or have been on vacation in different parts of the country or even the world and I hope you all have a safe and enjoyable as well as a healthy season. Erwin and I along with Janet and Martin Link and another couple enjoyed a great cruise from Miami to Athens, Greece. We stopped for tours in Funchal on Madeira Island, in Civitavecchia (the port for Rome) and Naples, as well as Iraklion on Crete and ended with 3 days in Athens before flying back home. We had our fill of myths, mayhem, floods, volcanic eruption, murder, infidelity and whatever else 3000 years of history can dish out. But we did not deny ourselves all the yummy meals on board ship either. Now I (speaking only for myself, of course) am struggling with the extra poundage! Looking back over a busy first half of our GASC year we can all agree it has been a wonderful start. The dances as well as the March picnic were filled to capacity, the bands we chose kept us either dancing till our feet hurt or had us “schunkeln” to the familiar tunes of yesteryear. Below is the schedule for the next few events; be sure to drop Brigitte a line at [email protected] or call early for reservations (371-7786).
    [Show full text]
  • Food in American History, Part 6—Beef (Part 1) Reconstruction and Growth Into the 20Th Century (1865-1910)
    nd390103.qxd 2/11/2004 12:03 PM Page 18 Pleasures of the Table Food in American History, Part 6—Beef (Part 1) Reconstruction and Growth Into the 20th Century (1865-1910) Louis E. Grivetti, PhD Jan L. Corlett, PhD Bertram M. Gordon, PhD Cassius T. Lockett, PhD Beef dishes prepared from chopped, ground, hacked, or This sixth installment of Food in American History series minced beef have been used since antiquity and are diffi- considers 1865 through 1910, covering America’s cult to trace. The earliest use of the word hamburger dates reconstruction and growth after the Civil War, with beef as to the end of the Middle Ages in reference to citizens from that German city, whereas the earliest mention of the central food theme. Part 1 follows the rise of the Hamburg beef appears in England—not Germany—where hamburger as an icon in American culture. a colony of Hamburger merchants lived in London during the 18th century and their name became attached to the type of beef they prepared. The earliest known use of the eef is the core, the essence, of American food histo- term Hamburg steak dates to approximately 1800.5 ry, yet it was not native to the Americas (Tables 1 Salted beefsteak may have existed in Hamburg, Ger- Band 2). Explorers and immigrants brought cattle to many, but it was not hamburger in the culinary sense used the New World. Subsequently, oxen pulled covered wag- today. Uncritical sources have proposed that hamburg ons westward, cows produced milk for pioneer families, steak was served aboard the Hamburg-Amerika shipping and cowboys and cowgirls punched herds along the line, which brought German immigrants to America in Chisholm Trail.
    [Show full text]
  • Party Platters Lunch Specials
    “The Big Dave” SALADS Made with our own Italian bread Small Large Big Dave ............................................................ 16.95 Antipasto Salad ..................... 5.75 ....................... 6.99 Half Big Dave ...................................................... 8.95 Greek Salad ........................... 5.75 ....................... 6.99 Big Dave Jr. .......................................................... 6.75 Chef’s Salad .......................... 5.75 ....................... 6.99 Ham, Salami, Genoa Salami, Bacon, American Tossed Salad .......................... 4.75 ....................... 5.99 Cheese, Provlone Cheese, Onions, Tomatos, Pickles, Taco Salad ............................. 5.75 ....................... 6.99 Mayonnaise. Grilled Chicken Salad ........... 7.75 ....................... 8.99 Hot or Cold Add Buffalo Chicken to any Salad ....................... 3.00 DRESSINGS Pepper Parmesan • Lite Ranch • Ranch • French Boneless Chicken Tenders......... Small 3.00...... Large 5.00 Golden Italian • Lite Italian • 1000 Island Jumbo Whole Wings .......................................... Basket 9.45 Raspberry Vinaigrette • Blue Cheese 4 /5.95 .......... 6 /8.95...........8 /11.95.........12 /16.95 Extra Dressing 75¢ each Flavors: Teryaki, Hot, Sweet Chili, or plain Sandwich Basket Haddock ......................................6.45 ..........................9.45 STEWS AND CHOWDERS Hamburg......................................3.95 ..........................7.45 “Seasonal” Hamburg Royal ...........................4.30
    [Show full text]
  • Okazaki-Lunch-Map-For-ISS2019-A3 横
    Banquet Venue Miyako Messe (This map is provided by Council for the Promotion of the Charms of Okazaki Area, Kyoto) Following websites were referred for all information Home pages of each restaurant tabelog.com gurunavi Retty And more latest information for you… http://www.kyoto-okazaki.jp/gourmet/ Café & Restaurant Ukifune SecƟon D’or Cheer Up! Pizzeria Napoletana Da Yuki Miyako Messe 1F Indian Bakery, Café Italian Okazaki Saryo Mameda (Yamamoto menzou) Tandoori chicken Japanese Eat-in,/To go Wood Įred pizza Japanese Kyoto Traditional Japanese Udon Noodles, Bowl of rices, ¥2,000 ¥110 ¥200 ¥950 ¥2,000 Nanzenji temple’s Tofu, Various Udon Noodles, cutlet, curry Close: Tuesday Close:Monday, 2nd,4th Tuesday Close:Monday Sukiyaki, Sashimi, Udon etc. “Tendon” Bowl of rices ¥700 ¥1,300 ¥1,850 ¥3,000 ¥650 ¥1,250 Close:Monday Close: Thursday, 4thWednesday Epice okazaki Daruman THE KYOTO MODERN Au Temps Perdu Japanese French, Delicatessen TERRACE Epice okazaki A long line of people waiting!! Udon and Soba Noodles, Bowl Quiche Lorraine, Roast beef, Rohm Theatre Kyoto French of rices, curry, Tempra Salad etc Japanese & Western food- Course, A La Carte ¥900 ¥1,200 ¥1,000 ¥2,000 (Okakita) Course, A La Carte,-Pasta, ¥1,500 ¥2,000 Close: Monday, Tuesday Close:Monday Japanese Hamburg Steak, Cutlet Irregular Close: Wednesday Various Udon and Soba ¥1,200 ¥3,200 Hinano Noodles, Bowl of rices (Kyoto city Zoo) ¥850 ¥1,900 Japanese Buffet restaurant Close: Tuesday, Wednesday Additive-free healthy foods ¥1,848 Close:Monday Thai Ruenrose Usagino ippo Café de 505 Thai Japanese (Rokusei) Various genuine Thai cuisine (The National Museum of “Obanzai” set in Machiya, old Japanese Traditional Modern Art, Kyoto) ¥1,500 Kyoto house A long line of people waiting!! “Teoke Bento” 3,300 Close: Monday Italian (Kyoto style home cooking) Close: Monday Fresh Pasta, Sandwich, Curry ¥1,500 ¥2,000 (Grill Kodakara) ¥600 ¥1,480 Close: Wednesday Close: Monday (Gontaro) Western food Japanese Hashed Beef Rice, Shrimp in Japanese traditional house cutlet, Spaghetti, Beef Stew.
    [Show full text]
  • THE BURGER in AMERICA 100Th Birthday of the Burger Compiled by James Mcnair
    THE BURGER IN AMERICA 100th Birthday of the Burger Compiled by James McNair 1800s German immigrants who settled along the Ohio River brought along their recipes for beef cooked in the style of Hamburg, Germany’s largest seaport. Chopped beef in the form of steak tartare had arrived in Hamburg via sailors returning from Russia perhaps as early as the 14th century. Hamburg cooks experimented with variations on the Russian dish, but their broiled version of beef cooked with onions became the favorite preparation. Stands along the New York City harbor that were frequented by German sailors offered “steak cooked in the Hamburg style.” 1834 “Hamburger Steak” was listed at 10 cents, one of the costliest items on the menu, at Delmonico’s in New York. 1884 The Boston Journal quoted a local chef’s reference to chopped “Hamburg steak,” the first published reference to the beef patty. 1885 Local legend of Seymour, Wisconsin, maintains that 15-year-old Charlie Nagreen invented the hamburger sandwich when he sold hamburger steaks from an ox-drawn wagon at the Outgamie County Fair, placing them between slices of white bread so that diners could eat while they strolled the fairgrounds. He continued to sell his creation at the county fair for the next 65 years. Late 1880s Oral histories credit Fletcher Davis, known as “Old Dave,” with creating an unnamed sandwich of hamburger steak between slices of warm home-baked bread at his lunch counter in Athens, Texas. Davis spread a mixture of ground mustard and mayonnaise on the sandwich and topped the beef with a slice of Bermuda onion and cucumber pickles.
    [Show full text]
  • Dwight School Seoul
    MAY.2021 Dwight School Seoul 03/05/2021 04/05/2021 05/05/2021 06/05/2021 07/05/2021 Fish & Potato Chips Honey Glazed Chicken Soy-braised Chicken Stew BBQ Pork Chop (Fish: Netherlands) (Chicken: Brazil) (Chicken: Korean,Brasil) (Pork: Korean) Roasted Sweet Potato Main Mac & Cheese Vegetable Tempura Fried onions Green bean Saute Spinach Saute Mushroom Saute Eggplant Parmesan F GL D PO CH EGG B CH PO GL SOY PK GL D TO Ban mi sandwich Tofu Steak & Teriyaki vegetable Mac & Cheese w. Tomato Farci Potato Gratin w. Cauliflower Steak Vegetarian (Bean:Imported) (Bean: Imported) GL D TO PO D TO D B SOY Ramadan Ramadan Ramadan Ramadan Halal White/Multi Grain Rice White/Multi Grain Rice White/Multi Grain Rice White/Multi Grain Rice Orange Ice cream Banana Cake Coleslaw Banchan Olive Salad Grapefruit Salad Corn Salad Green Salad Kimchi/White Kimchi Kimchi/White Kimchi Kimchi/White Kimchi Kimchi/White Kimchi F FR B F SOY FR F FR GL D EGG F CU EGG D Allergy Code : CH=Chicken ,PK=Pork, TO=Tomato, PO=Potato, F=Fish, S=Seafood, GL=Gluten, B=Bean, SOY=Soy, FR=Fruit, LE=Lemon, CO=Coconut, SH=Shrimp, D=Dairy, CU=Cucumber, EGG=Egg, TU=Turmeric Country of Origin: Kimchi(Cabbage:Korean,Pepper:Korean),White Kimchi(Cabbage: Korean), Rice: Korean *The menu may change depending on the food supply situation. MAY.2021 Dwight School Seoul 10/05/2021 11/05/2021 12/05/2021 13/05/2021 14/05/2021 Meatball pepperoni pizza Bolognaise spaghetti Stir-fried chicken Hamburg Steak & Onion Gravy Chicken Pho (Chicken,Pork:Korean (Beef:Austrailia) (Chicken: Brasil, Korean) (Pork:Korean ,Beef: Australia) (Chicken : Korean) pepperoni:Impoted) Grilled Short Rib Pattie Focaccia Mashed Potato Spring roll Butter Garlic Pasta Main (Pork:Korean) BBQ beans Cauliflower saute Grilled Paprika Broccoli saute Seasoned radish (Bean: Imported) TO GL CH PK PK PO D CH GL PK D TO GL B Vegetable pilaff w.
    [Show full text]
  • MARKET SNAPSHOT L BEEF & SHEEPMEAT
    MARKET SNAPSHOT l BEEF & SHEEPMEAT Meat consumption 55.6kg per capita* total meat protein** 3.07 Japan 2.90 Globally, Japan has the second highest number of households 10.6kg per capita* 2019 earning disposable income over US$35,000/year after the US, 1.28 1.29 1.34 1.41 2023 with a highly sophisticated supply chain infrastructure. While the 0.1kg per capita* country’s population and economic growth are subdued 0.02 0.02 compared with many neighbouring markets in Asia, its affluent Pork Poultry Beef Sheepmeat and urbanised consumers will continue to demand high volumes in million tonnes cwt * 2019e per person per year in cwt ** Excluding fish/seafood of quality imported proteins, such as Australian red meat. Source: Fitch Solutions (2019 estimate and 2023 forecast), OECD Agriculture Statistics: OECD-FAO Agricultural Outlook (Edition 2018), GIRA Population Households earning* Households earning* Households earning* >US$35k/year >US$50k/year >US$75k/year 126.9 28.7 14.7 5.2 in 2019 in 2019 in 2019 in 2019 125.3 39.0 24.1 9.8 in 2023 in 2023 in 2023 in 2023 in million in million households in million households in million households Source: Fitch Solutions, 2019 estimate and Source: Fitch Solutions, 2019 estimate and Source: Fitch Solutions, 2019 estimate and Source: Fitch Solutions, 2019 estimate and 2023 forecast 2023 forecast 2023 forecast 2023 forecast *Disposable income: earnings after taxes and social security charges. Japan is the largest export destination for Australian beef for more than two decades, in both volume and value.
    [Show full text]
  • Omurice (Omelette Rice) Is One of the Symbolic Western Gourmet Originated in Osaka
    The Best of JAPAN! appetizer Salad sd-01 today’s salad 12.0 sd-02 shrimp & Avocado cobb salad 14.0 sd-03 spanish raw ham caesar salad 14.0 sd-04 bacon potato salad 6.0 Sd-02 sd-05 shrimp cocktail salad 10.0 sides sd-06 smoked turkey 8.0 sd-07 homemade roast beef 100g 15.0 sd-08 french fries 5.0 / 7.0 Sd-06 sd-09 onion rings 5.0 / 7.0 sd-10 popcorn shrimp 8.0 / 12.0 sd-11 fried camembert cheese 7.0 / 11.0 sd-12 fried octopus with habanero flavor 10.0 / 15.0 sd-13 grilled lamp chop 8.0 Sd-05 Soup sd-14 clam chowder 6.0 sd-15 Miso soup 3.0 Sd-12 Sd-07 Sd-10 Sd-11 *Pictures shown are for illustration purpose only. talk-of-the-town burgers cafe from the heart of tokyo has started its first overseas outlet. oishii is the only word to describe this premium beef patty using 100% kuroge wagyu from hokkaido. sandwiched together with lots of selected fresh vegetables, the burger has an unprecedented texture and juiciness loved by everyone. signature wagyu BURGER bc-01 Avocado quattro cheese burger 23.0 kuroge wagyu burger topped with sliced avocado, quattro cheese & tomato sauce. bc-02 Teriyaki Burger 18.0 Tasty japanese teriyaki sauce on kuroge wagyu beef patty topped with tartar sauce. bc-03 Demi egg burger 19.0 homemade french demi glace sauce on kuroge wagyu beef patty topped with egg. CREATE YOUR OWN BURGER 1.
    [Show full text]