DOCSLIB.ORG

It's a Wrap Tiger Bowls

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
It's a Wrap Tiger Bowls IT’S A WRAP TIGER BOWLS $5.75 MON PENNE ALFREDO $4.99 SERVED ON A BBQ CHICKEN BOWL $5.50 WHOLE WHEAT TORTILLA TUE BBQ chicken, rice, black beans and corn WITH SHREDDED LETTUCE, CHICKEN TIKKA CHEDDAR CHEESE, MASALA BOWL $5.50 WED chicken, vegetables and rice with Tikka CHOPPED TOMATO AND Masala sauce CRUNCHY CHICKEN CITY BOWL $5.50 crunchy chicken, mashed potatoes, corn, THU gravy and cheese YOUR CHOICES OF SAUCE: bbq • ranch • chipotle • sriracha creamy pesto • buffalo • caesar FRI CHEF’S SPECIAL $5.50 honey mustard THE HEALTHY TIGER CITY BREAKFAST Served Until 10:15 am $5.75 EYE OPENER $3.90 two eggs, meat, tater tots and toast BUILD YOUR OWN 2-2-2 $3.65 WRAP OR BOWL 2 pancakes, 2 eggs, 2 meat with a rice/quinoa blend and SHORT STACK $2.25 assorted fresh vegetables 3 buttermilk pancakes TOP IT WITH ONE OF OUR SAUCES TATER TOTS $1.85 bbq • ranch • chipotle • sriracha creamy pesto • buffalo • caesar honey mustard PIZZAZZ PIZZA BY THE SLICE Specialty Daily HAWAIIAN PIZZA $2.50 CHEESE-LOVERS PIZZA $2.00 MON ham, pineapple, pizza sauce and cheese PEPPERONI PIZZA $2.25 SRIRACHA CHICKEN PIZZA $2.50 TUE chicken, ranch, sriracha sauce and cheese SAUSAGE PIZZA $2.25 BBQ CHICKEN PIZZA $2.50 VEGGIE PIZZA $2.25 WED chicken, BBQ sauce, red onion and cheese VEGAN PIZZA $2.00 GREEK PIZZA $2.50 THU artichokes, kalamata olives, pesto sauce and cheese MAKE IT A COMBO add $2.50 includes a small bag of chips and small fountain drink FRI VEGGIE LOVER’S PIZZA $2.50 HOT OFF THE GRILL Specialty Daily BUFFALO CHICKEN $5.25 CLASSIC BURGER $3.50 MON QUESADILLA CHEESEBURGER $3.85 GRILLED CHICKEN SANDWICH $4.99 CARNE ASADA FRIES $5.25 with cheese $5.25 TUE french fries topped with carne asada, cheese, sour cream and guacamole GRILLED CHEESE $2.75 TEXAS TOAST GRILLED $5.25 TURKEY BURGER WITH CHEESE $4.25 WED HAM AND CHEESE CHICKEN TENDERS WITH FRIES $5.75 BOCA BURGER $3.99 add cheese $.35 THU CHILI CHEESEBURGER $4.50 FRENCH FRIES sm $1.85 lg $2.75 CHILI CHEESE FRIES $4.50 FRI FISH AND CHIPS $5.99 MAKE IT A COMBO add $2.50 includes small fries and small fountain drink CALIENTE Daily a La Carte GRANDE WET BURRITO beef or chicken $5.99 CHEESE QUESADILLA $3.85 SOFT TACO beef or chicken $2.50 TACO SALAD $5.25 VEGETARIAN TACO SALAD $4.00 VEGAN BURRITO $4.50 CHICKEN OR CARNE ASADA QUESADILLA $5.25 SIDE OF RICE $1.00 SIDE OF BEANS $1.00 MAKE IT A “PLATO” add $2.50 includes beans, rice and small fountain drink GRAB ‘N’ GO YOGURT $1.50 MILK $1.50 PASTRIES $2.25 BAGEL WITH CREAM CHEESE $1.75 FRUIT CUP $2.00 WHOLE FRUIT $ .85 BEVERAGES Fountain Drinks SMALL (24 oz) $1.65 LARGE (32 oz) $1.80 EXTRA LARGE (44 oz) $1.99 Hot Tea SMALL $1.25 LARGE $1.75 Specialty Coffee and Cocoa SMALL $1.50 LARGE $1.85 Take N Eat Breakfast Offerings 7 am - 10:15 am EGG and CHEESE BURRITO $2.65 EGG and SAUSAGE BURRITO $3.00 EGG and BACON BURRITO $3.00 EGG, CHEESE and BACON MUFFIN $3.20 EGG, CHEESE and SAUSAGE MUFFIN $3.20 VEGGIE MUFFIN SANDWICH $3.00 Daily Offerings 10:45 am - 7 pm BEAN and CHEESE BURRITO $2.95 RICE AND BEAN BURRITO $2.95 BEEF, BEAN and CHEESE BURRITO $3.99 HOT DOG $2.50 CHILI DOG $3.25.
Load more

Recommended publications
  • Download PDF Menu
    3550 LONG BEACH BLVD. 16601 S. WESTERN AVE. 2104 PACIFIC COAST HIGHWAY 57 E. HOLLY ST. LONG BEACH, CA 90807 GARDENA, CA 90247 LOMITA, CA 90717 PASADENA, CA. 91103 562-490-0700 310-329-7266 424-328-0080 626-469-0099 Breakfast SERVED ALL DAY! THE LUMBERJACK THE CLASSIC Two bacon, two sausage, two eggs any style, BREAKFAST BURRITO house potatoes served with two buttermilk Eggs, bacon, sausage, house potatoes, SHORT RIB BENEDICT pancakes - 13 Upgrade to Specialty Pancakes grilled peppers, onions, jack and Two corncakes topped with short rib braised or plain waffle - 2.00 cheddar cheese served in a flour tortilla - 8.75 barbacoa over mexican street cream corn, poached eggs, and a poblano cream sauce - 16.75 THE "ORIGINAL" LOADED THE SOUTHERN HASH BROWNS Two buttermilk biscuits topped with BUTTERMILK FRIED CHICKEN Two eggs any style, bacon, sausage, sausage country gravy served with two eggs Corn cake topped with a buttermilk fried chicken green onions, jack and cheddar cheese any style, two bacon or sausage, and house breast, sautéed spinach, two eggs any style over hash browns topped with chili aioli potatoes - 12 and a roasted red pepper cream gravy - 16.50 and choice of toast - 13 CHICKEN N’ WAFFLES PITAS CHILAQUILES TWO EGG BREAKFAST Buttermilk fried chicken breast with waffle, Fried corn tortillas mixed with red sauce, or green Two eggs any style, choice of meat: bacon, blackberry butter, blackberry syrup sauce, topped with Jack cheese, sour cream and sausage, keilbasa or ham, served with our house and powdered sugar - 14 green onions. Served with two eggs any style potatoes and choice of toast - 10.50 and a side of rice and refried beans - 14 THE BREAKFAST BURGER Add Carne Asada, Chicken or Chorizo - 2.00 THE PAN FRENCH TOAST The all-beef burger (or turkey) with Add Chili Verde - 3.00 Two batter dipped brioche slices with vanilla cheddar cheese, two strips of bacon, butter and powdered sugar.
    [Show full text]
  • "Fish and Chips" Is Deep-Fried Fish in Batter with Deep-Fried Potatoes, and a Popular Take-Away Food
    FISH AND CHIPS "Fish and chips" is deep-fried fish in batter with deep-fried potatoes, and a popular take-away food. Fish and chips is originally from the United Kingdom, but also very popular in Australia, Canada, Ireland, New Zealand, South Africa and some coastal towns of the Netherlands and Norway; and also increasingly so in the United States and elsewhere. For decades it was the dominant (if not the only) take-away food in the United Kingdom. The fried potatoes are called chips in British and international usage; and while American English calls them French fries, the combination is still called "fish and chips". (Potato chips, an American innovation, are a different potato-derived food, and are known as crisps in the United Kingdom.) Fish and chips have separately been eaten for many years – though the potato was not introduced to Europe until the 17th century. The originally Sephardi dish pescado frito, or deep-fried fish, came to Netherlands and England with the Spanish and Portuguese Jews in the 17th and 18th centuries. The dish became popular in more widespread circles in London and the south- east in the middle of the 19th century (Charles Dickens mentions a "fried fish warehouse" in Oliver Twist) whilst in the north of England a trade in deep-fried "chipped" potatoes developed. It is unclear when and where these two trades were merged to become the fish and chip shop industry we know today. The first combined fish and chip shop was probably the one opened in London by Joseph Malin in 1860.
    [Show full text]
  • Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
    Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
    [Show full text]
  • Baked Fish & Chips
    Baked Fish & Chips Supper Series Theme: England/New England INGREDIENTS HORSERADISH TARTAR SAUCE: ½ cup mayonnaise 1 tablespoon chopped capers 1 tablespoon prepared white horseradish, more to taste 1 tablespoon chopped dill ½ teaspoon lemon juice ½ teaspoon lemon zest Pinch fine sea salt Black pepper, as needed FISH AND CHIPS: 6 tablespoons extra-virgin olive oil, more as needed 1 1 /3 cups panko bread crumbs (Japanese) 1 ½ teaspoons minced thyme 1 large garlic clove, grated on a microplane or minced 1 teaspoon black pepper, more as needed ¼ cup Dijon mustard 2 large eggs 1 ¼ cups all-purpose flour 1 ¼ pounds skinless cod, hake, or other white fish fillets, cut into 1- inch-thick strips 1 ½ teaspoons kosher salt, more as needed 1 1 ½ pounds russet potatoes (about 3 large), cut into /4-inch-thick sticks Continued on next page… Baked Fish & Chips (page 2 of 2) DIRECTIONS: 1. Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use. 2. Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees. 3. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl. 4. In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
    [Show full text]
  • Local Food and Drink Experiences
    MORECAMBE BAY SENSE OF PLACE . TOOLKIT Local Food and Drink Everyone loves to try the local delicacies when on holiday, and it’s important to visitors that these food experiences are authentic. Morecambe Bay has great food to offer that is both connected to the landscape and fun to experience. One thing is for sure, the pubs and cafes around Morecambe Bay are very popular, and the perfect complement to a hard days exploring. “In Morecambe Bay I love to spend a day visiting craft fairs in small villages, have lunch out followed by a short stroll, and then coffee and cake to end the day.” By supporting local food, you are helping the local economy, and reducing food miles, which is better for the environment. And of course you’ll be giving the visitors what they want - traceability, quality and a great experience. You can support local food by: • Using local products in your menus. • Describe where your food has come from on menus, placemats and websites. • Tell visitors about local food events. • Don’t be afraid to recommend your favourite places to eat (the businesses we know recommended these places in the next section). • Prepare a hamper of local food for guests in self-catering accommodation. • Share traditional recipes that use local produce. • Check out more options in Bay Tourism Association’s Morecambe Bay Food and Drink Trail – download a copy of the leaflet from www.baytourism.co.uk, or order one on 01524 582808 / 582394. FASCINATING FOOD Here are our top 7 local ingredients to promote and celebrate: • Shellfish, particularly cockles, mussels and brown shrimps • Fish, seabass, flukes and salmon • Saltmarsh Lamb • Heritage beef • Apples and pears • Damsons and sloes • Local cheeses 34 © Tony Riden Local Food: It’s all in the Name Our food and drink in Morecambe Bay is linked to the landscape and its inhabitants.
    [Show full text]
  • Soups Salads Starters Naan Flatbread Sandwiches
    S O U P S Chef’s Daily Creation 8 Yellow Lentil Soup, cilantro, green chillies, tomato 8 SALADS Artisan Field Greens, endive, cucumber, mescaline greens, mango vinaigrette 10 Cherry Tomato and Avocado, artisan field greens, dried cranberries, sunflower seeds, goat cheese, lemon lime vinaigrette 10 Caesar Salad, romaine leaves, shaved parmesan, coriander and roasted garlic dressing. Cumin cheese croutons 12 Goan Beet Salad, toasted cardamom, caramelized red onion, goat cheese, ginger-balsamic 10 Seafood Salad, pan seared salmon, black cod, scallop, tiger prawns, baby spinach, white wine, lemon, masala vinaigrette 19 Add Chicken Tikka Skewer or Tandoori Seared Salmon Skewer 6 STARTERS Samosas Two Ways, seasoned chicken, marzano tomato chutney and seasoned potato & peas, mango chutney, served with kachumber slaw 9 Tiger Prawn Tandoori, sambal, garlic, lemon juice, cilantro, sea salt 15 Tandoori Flank Steak Naan Sliders, horseradish aioli 14 PEl Curried Mussels, white wine, coconut milk, tumeric, chilli, garlic, ginger, garlic naan 16 Bread Basket, baked in the charcoal tandoor to order, potato onion stuffed naan, and whole wheat roti jalapeño and cumin yogurt raita dip 8 NAAN FLATBREAD SANDWICHES served with cumin fries or salad (Available Lunch Only) Chicken Tikka Salad, dried cranberry, toasted cumin, diced celery, whole leaf lettuce, curry aioli 14 Vegetable, avocado, cucumber, caramelized onion, ripe plum tomato, whole leaf lettuce, curry aioli 12 Lamb, caramelized onion, marzano tomato chutney 14 MAINS Seared Tandoori Salmon, curry leaf
    [Show full text]
  • Book Banding
    Pink Series Book Title Date At School Stage 1 Getting Up Biff and Chip Look Out! stories The Haircut The Lost Teddy The Library The Swing Ball Stage 1 The Street Fair Biff and Chip The Big Box stories Fetch! The Hedgehog The Apple Floppy Floppy Stage 1 A Good Trick First The Pancake Words Who Is It? Fun at the Beach Six in a bed Is It? Stage 1 Get On More Floppy Did This First Up You Go Words Get Dad I See The Pet Shop Stage 1+ The Headache Patterned Making Faces Stories The Journey Fancy dress Stage 1+ Hide and Seek First Kipper’s Diary Sentences Look at Me Top Cat Stage 1+ Sam’s Pot Songbird Phonics Dig, Dig, Dig! Bob Bug Mum Bug’s Bag Zak and the Vet I Can The Dog Tag Stage 1+ Cat in a Bag Floppy Phonics It! The Red Hen Tip Top Jolly Readers Mud Oxford Web Linda-Belinda Big Cat Phonics Rat Naps Tiger’s Family Project X Is Dad in Here? Hamster on the run Own choice pink level A Pig In the Mud Pig Family Mum and Dad Look I can On the road At sea Under the leaf Ck words Ch words Ou words Ai words Ng words Jolly phonics Oi words Ee eords Or words Er words Oo words Ch words Ar words Longer words My body B Wildsmith Cat on the mat The Nest A Cat A Dog on a Log A Bat A Puppy A Box Jelly and Bean A Can A Bad Dog A Hen and a Rat Sam Jelly and Bean I can see Look at me Quack…..quack A bug in a cup The vey big cat Help Here Home Lad Ben Look Home From School The Supermarket Animals that hide Baking Seaside Ginn The Toyshop Digger A New Home Frog Spell The parade Odd one out Where is Jill? What’s in here? The king’s sock A hard day’s shopping
    [Show full text]
  • Food in a Warming World the Changing Foods on the British Plate
    FOOD IN A WARMING WORLD THE CHANGING FOODS ON THE BRITISH PLATE Food in a warming world: - The changing foods on the British plate Executive Summary Our climate is changing at an alarming rate, with 2015, 2016 and 2017 confirmed as the three warmest years on record. The international Paris Agreement has been created to limit the greenhouse gas emissions that are causing climate change, and it recognises the breadth of activities that contribute emissions. The role of the food we eat has come into the spotlight in addressing climate change, and it is now evident how much we can all do to help global efforts by adapting our diets. This report takes the example of four iconic, classic UK dishes: chicken tikka masala, fish and chips, ploughman’s lunch, and cawl, Wales’ famous lamb stew. We consider where the ingredients come from and how much the different ingredients contribute to carbon footprint. For comparison, one example result shows that the emissions for the ingredients and preparation of one chicken tikka masala meal are equivalent to boiling a kettle 89 times to make a cup of tea. In doing so, we consider how the footprints of these meals compare to the ‘carbon budget’ we need to have adopted by 2030 to meet the Paris Agreement. But the climate and our food is a two-way street. We have identified twenty risks posed by climate change to our classic British dishes, some affecting food production overseas, while others emerging on home shores. Example impacts include lower yields for global commodities like rice and soybeans; heat stress disrupting livestock productivity; warmer, wetter conditions leading to pest invasions and proliferations; and water shortages threatening age-old production regions.
    [Show full text]
  • Shareables Fish & Seafood Wood-Smoked Or
    HARD TRUTH HILLS Pub fries are included with sandwiches and burgers. Substitute any side for 1.95. SIGNATURE PULLED PORK NACHOS PULLED PORK SANDWICH A Big Woods signature appetizer House-smoked pulled pork with your choice of chipotle, featuring tri-colored tortilla chips classic BBQ, or triple threat sauce on a brioche bun. Served layered with house-smoked pulled pork, with a side of pickles and onions. 10.95 black beans, fresh tomatoes, onions, jalapeños, and sweet corn. Finished with a BREW BURGER* drizzle of classic BBQ sauce and homemade Hand-pressed ground beef patty, butter lettuce, tomato, onion, peppercorn ranch dressing. Half 9.95 | Full 12.95 pickles, choice of cheddar, swiss, ghost-chile jack, smoked gouda, Vegetarian option, Half 9.95 | Full 12.95 or bleu cheese on a brioche bun. 10.95 Add bacon: 2.95 BREWER’S WINGS Flats and drummies marinated in our SPICY BACON RANCH BURGER* signature chile rub and smoked in-house daily Hand-pressed blackened ground beef patty, twice-smoked over a hickory wood fire. Served dry-rubbed bacon, ghost-chile jack cheese, fresh jalapeÑos, and peppercorn with your choice of BBQ, za’atar and honey, ranch dressing on a brioche bun. 11.95 triple threat, chipotle lime BBQ, or Buffalo sauce for dipping. Served with celery sticks GO BIG BURGER* and your choice of peppercorn ranch or bleu Hand-pressed ground beef patty topped with twice-smoked cheese dip. 10.45 SHAREABLES bacon, pulled pork, onion jam, bistro sauce, and cheddar on a brioche bun. Served with a side of BBQ sauce.
    [Show full text]
  • L U N C H M E
    L U N C H M E N U We do not prepare your meal until an order is placed and received by our kitchen staff. Everything from the freshly baked Naans (flat breads) to the flavorful curries is always prepared with the freshest ingredients, which are purchased every two days. We do not buy our produce or meats in bulk to ensure freshness and the highest quality when delivered to your table. We put quality over quantity, and availability. We levy an 18% service charge on all groups of five or more. Some dishes may contain nuts. Kindly speak to your server if there is something you desire that is not shown on our menu; we will make every effort to prepare the desired dish for you. Korma Sutra – Lunch Menu 706 Main Street, Houston TX 77002 Tel: (713) 229-8200 APPETIZERS Potli Samosa Pakora Chowk ki Chaat - 10 Triangular flaky crust pastry with mildly Crispy light fritters served with mint and Blend of spiced potato cakes and curried spiced filling of choice. tamarind chutney garbanzo beans with mint yogurt & tamarind 6 - Potatoes 8 - Lamb 10 - Crab (The Indian Tempura) chutney. 6 - Veggie 6 - Onion Bhaji (A popular appetizer inspired by the street 8 - Chicken 12 - Shrimp fare of India) Spinach Potato Cakes - 8 Crab Cakes - 14 Tikki Shots Crispy spinach and potato patties served Lump crab with aromatics served with (mini burgers) with mint aioli and tomato chili jam vindaloo remoulade Mini patties infused with Indian spices with mint aioli and chips 7 - Potato 12 - Tan. Chicken 13 - Lamb Kurkuri Machli - 12 Korma Sutra 69 Tilapia fillet infused with herbs and 5 Korma Sutra signature appetizer in spicy spices and batter fried.
    [Show full text]
  • Online Cover
    Restaurant Menu PLEASE NOTE: THIS IS A SAMPLE MENU. MENU’S AND AVAILABILITY MAY VARY BETWEEN LOCATIONS. STARTERS FOLLOW US PRAWN COCKTAIL £4.99 GF For up-to-date news and special offers, follow us on Greenland Prawns covered in Marie Rose sauce served on a bed of salad social media. leaves. F papasfishandchipshops CALAMARI £4.99 L @papasfishnchips Lightly dusted baby Calamari, fried and served with a salad garnish. @papasfishnchips SCAMPI £4.99 Wholetail Whitby Scampi coated in light breadcrumb, fried and served with a salad garnish. WHITEBAIT £3.99 SIDES Whitebait lightly breaded, fried and served with a salad garnish. SEAFOOD SHARING PLATTER £10.99 HULL PATTIE £1.89 Lightly dusted baby Calamari, breaded Whitebait and Wholetail Whitby Traditional potato pattie, “the pride of Hull”, made with local potatoes, sage, Scampi. Served with a salad garnish and dips. onion and our secret recipe batter. BATTERED HALLOUMI £4.99 GF V Made famous by our BBC appearance - a Papa’s creation! Three honey drizzled battered halloumi pieces, served with a salad garnish. SECRET SLICED BREAD £0.69 V RECIPE BATTER SIDE SALAD £4.39 GF V Mixed leaves, onion, tomatoes, cucumber, peppers and a sliced egg. Thin, crispy and deliciously light. Our COLESLAW £1.59 GF V secret recipe was created in 1973 and is still used today. We take pride in knowing PICKLED SIDES £1.39 GF V this original recipe is now being enjoyed GF V by the second, third and fourth generation MUSHY PEAS £1.39 of customers Mr Papa served himself. GARDEN PEAS £1.39 GF V CURRY SAUCE £1.39 GF V SCAN FOR SCAN FOR GRAVY £1.39 GF V NUTRITIONAL ALLERGEN INFORMATION INFORMATION BAKED BEANS £1.39 GF V If you cannot scan using mobile device or have any questions regarding allergens please ask a member of management or refer to www.papasfishandchips.com.
    [Show full text]
  • Fish & Chips . . . Shrimp & Chips
    Fish & Chips . Shrimp & Chips . 1 pc. (1-2 oz. cup sauce) . 2.95 4 pc. (1-2 oz. cup sauce) . 4.95 8 Valley Locations 2 pc. (1-2 oz. cup sauce) . 4.60 7 pc. (1-2 oz. cup sauce) . 6.50 Family Owned and Operated Since 1947 3 pc. (1-2 oz. cup sauce) . 6.10 10 pc. (1-2 oz. cup sauce) . 8.10 www.petesfshandchips.com 4 pc. (1-2 oz. cup sauce) . 8.05 THE OIL WE USE IS: NON HYDROGENATED 15 pc. (2-2 oz. cups sauce) . 10.95 KOSHER CERTIFIED & TRANS FAT FREE 5 pc. (2-2 oz. cups sauce) . 9.35 (No Substitutions Please) 22 S. Mesa Drive, Mesa S.W. Corner of Main and Mesa Dr. Chicken Nuggets & Chips ... Crabettes & Chips . Mon. thru Fri. Our Nuggets are the Best In Town 10:00 AM to 10:30 PM 4 pc. (1-2 oz. cup sauce) . 4.65 No No 5 pc. (1-2 oz. cup sauce) . 4.45 Phone Sat. 11:00 AM to 10:30 PM Phone 7 pc. (1-2 oz. cup sauce) . 6.10 Orders Sunday - CLOSED Orders 8 pc. (1-2 oz. cup sauce) . 5.90 10 pc. (1-2 oz. cup sauce) . 7.75 11 pc. (1-2 oz. cup sauce) . 7.50 CASH ONLY 15 pc. (2-2 oz. cups sauce) . 9.45 (480) 964-7242 16 pc. (2-2 oz. cups sauce) . 9.40 Sorry No Phone Orders Sorry NO Separate Orders Scallops & Chips ... ATM ATM Children’s Menu ON ON (Under 10 yrs.
    [Show full text]