DOCSLIB.ORG

Rice Noodles

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rice Noodles MENU DEPARTURE CLASS PREMIUM ECONOMY BER LOCATION BERLIN DESTINATION ONLINE MENU HAN 01 STARTERS ROLLS GRILL SUMMER ROLLS 13 CHICKEN SKEWERS 13 05.50 Freshly rolled with lettuce, herbs, rice noodles, Peanut sauce, fried onions, peanuts, herbs sesame, roasted peanuts, hoisin coconut sauce GRILLED CHICKEN 1359 06.00 Black Tiger Prawns 6 05.50 Grilled chicken drumsticks skewer with Organic tofu & Seitan 9 V 05.00 sweet and sour tamarind sauce, cucumber, roasted onions, garlic, coriander, chili SPRING ROLLS 01 1359 06.00 Baked crispy, filled with glass noodles, morels, GRILLED PORK BELLY herbs, lettuce, pickled vegetables, vinaigrette Grilled pork belly skewer with cucumber, spring onions, roasted garlic, Minced pork 05.50 sesame, ginger hoisin soy sauce Prawns & Crabs 6 05.50 PRAWN SKEWERS 1569 07.50 Organic tofu & mushrooms 9 VG 05.00 Teriyaki sauce, sesame seeds, crab chips, lime TOFU SKEWERS 1359 05.00 LEGEND Peanut sauce, fried onions, peanuts, herbs Take a look at our special menu with 1589 06.00 seasonal dishes, VG = VEGETARIAN BBQ LOIN RIBS desserts and Red peppers, onions, sesame seeds, much more V = VEGAN chili, coriander, BBQ sauce 02 STARTERS SIDES CRISPY SWEET POTATO FRIES 1 V 04.50 CHICKEN WINGS 159 06.00 With herbs and chili mayo sauce Sticky chicken wings in BBQ sauce, sesame, cucumber, spring onions, coriander, chili EDAMAME V 04.50 16 07.50 5 V 03.50 CRISPY PRAWNS KIMCHI Black Tiger prawns in green rice tempura, Spicy pickled chinese cabbage mango, thai basil, mango sauce QUAY 1 V 02.00 Crispy fried wheat dough sticks ORGANIC EGG YOLK 0 03.50 With a strong hot broth STARTER PLATE Summer rolls with prawns Chicken wings Spring rolls with prawns SAIGON Grilled chicken skewers Grilled chicken skewers FEAST Sweet potato fries Gyoza Veggy Papaya salad Edamame SET 12.00 +1 Tiger beer FROM 2 PEOPLE p.P. 09.50 03 BURGER & CO. BURGER DUMPLINGS BURGER GYOZA 159 BAO BUNS 1359 Fried dumplings, soy sauce, Steamed bao burger with perilla, lemon balm, sesame seeds, spring onions pickled vegetables, braised onions, fried Chicken 8 06.00 onions, hoisin-miso-soy sauce Veggy V 05.50 Grilled chicken drumstick 07.00 Grilled pork neck 07.00 1359 BANH BAO DUMPLING Grilled beef 8 07.00 Filled steamed dumplings, glass noodles, egg, morels, pickled vegetables, herbs, Shimeji mushrooms tempura V 07.00 sesame, hoisin soy glaze Grilled organic tofu 8 V 07.00 Chicken 07.00 Veggy V 07.00 GOES WELL WITH Take a look at our special menu with SWEET POTATO FRIES 1 V 04.50 seasonal dishes, curries, desserts and With herbs and chili mayo sauce much more V 04.50 EDAMAME 04 SALDAS GLASS NOODLES 1389 GREEN PAPAYA 13 Glass noodle salad with soybean sprouts, Green papaya salad with carrot julienne, thai celery, carrot julienne, cucumber, cherry tomatoes, roasted onions, peanuts, cherry tomatoes, roasted onions & garlic, chili, herbs, chili-lime dressing peanuts, chili, herbs Crispy chicken 0 07.50 Beef jerky + quail egg 0 09.00 Black tiger prawns 6 09.00 Black tiger prawns 6 09.00 Organic tofu + seitan V 07.00 Organic tofu + seitan 9 V 08.00 GREEN MANGO 13 WILD HERBS 139 Green mango salad with cucumber, Wild herb salad with green rice flakes, edamame red onions, dried shrimps, seaweed chips, beans, soybean sprouts, carrot julienne, cucumber, sesame, fried onions, peanuts, chili, herbs red onions, roasted onions & garlic Beef jerky + quail egg 0 08.50 Crispy chicken 0 08.00 Crispy duck 09.00 Wok beef 8 08.50 Organic tofu + seitan 9 V 07.50 Organic tofu + seitan V 07.50 05 PHO Our original Vietnamese flat rice noodle soups are served ADD SOME with fresh herbs. We recommend crispy fried wheat sticks EXTRA and the organic egg yolk with extra stock. LOVE Brisket cooked 09.50 BEEF Org. egg yolk + broth 0 03.50 Beef steak rare cooked in broth 10.00 Meat 03.00 Beef meatballs 1 10.00 Prawns 6 03.00 Triple beef combo 11.50 Vegetables 02.00 5 special beef combo [raw + cooked] 1 13.00 Noodles 1 01.50 Beef shank meat from the wok, pak choi, carrots 1 10.50 Fried wheat stick 1 02.00 Chicken breast 09.50 CHICKEN Soup with thin rice noodles and chicken breast, prawns, shiitake mushrooms, egg, pickled radish 06 13.00 Fun fact: Pho is actu- ally written Phở and pronounced [fəː˧˩˧]. Tofu, seitan, shimeji mushrooms, vegetables 19 V 09.50 VEGAN 06 BOWLS PHO-NOODLES GLASS NOODLES RICE NOODLES DRY PHO 189 GOGI BOWL 139 TIGER BOWL 139 Noodle bowl with blanched soybean Glass noodle bowl with lettuce, Rice noodle bowl with lettuce, sprouts, cucumber, carrot julienne, cucumber, bean sprouts, herbs, cucumber, bean sprouts, red onions, herbs, roasted peanuts & onions, pickled vegetables, roasted herbs, pickled vegetables, roasted orange hoisin sauce + PHO broth peanuts & onions peanuts & onions Crispy chicken 3 10.00 Wok beef 8 11.00 Spring rolls 10.00 Black tiger prawns 6 12.00 Black tiger prawns 68 12.00 Spring rolls VG 10.00 Org. tofu + seitan V 10.00 Org. tofu + seitan V 10.00 Pork belly grilled 5 11.00 Wok beef 8 11.00 Crispy duck 12.00 Black tiger prawns 56 12.00 Take a look at our special menu Org. tofu + seitan V 10.00 with seasonal dishes, curries, desserts and much more 07 WOK RICE NOODLES SUNRICE 013589 FRY PHO 01389 Egg fried rice with fried egg, kimchi, Flat rice noodles fried in a wok with egg, pak choi, vegetable strips, okra pods, cucumber, carrots, celery, onions, herbs, pickled vegetables, roasted onions, herbs roasted peanuts & onions Grilled chicken drumstick 11.00 Beef shank meat from the wok 12.00 Crispy duck 13.00 Organic tofu + seitan V 11.00 Organic tofu + seitan V 11.00 UDON NOODLES 159 Udon from the wok with hoisin soy sauce, MISOJA 19 V 10.00 carrots, mushrooms, chili, sesame, Fragrant rice with braised organic tofu, fried onions, fried garlic seitan, mushrooms, baby eggplant, Chicken breast 11.00 snow peas, vegetables, herbs and miso soy sauce Beef brisket 12.00 Organic tofu + seitan V 10.00 RICE ME 15 10.00 Fragrant rice with grilled loin ribs, vegetables, lettuce and a spicy honey-lime sauce You can find the allergen list on the last page. 08 INFOS ALLERGENS 3× IN BERLIN 0 Egg MITTE KREUZBERG ZOO 1 Gluten Linienstraße 134 Adalbertstraße 9 Hardenbergplatz 2 1 2 3 2 Lactose 3 Peanuts OUR WIFI IS HERE 4 Nuts 5 Sesame 6 Crustaceans OUR INSTAGRAM 7 Fish 8 Celery AND OUR WEBSITE 9 Soy 09.
Load more

Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
    Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
    [Show full text]
  • Pisco Y Nazca Doral Lunch Menu
    ... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
    [Show full text]
  • Relationship Between Gastroesophageal Reflux Symptoms and Dietary Factors in Korea
    J Neurogastroenterol Motil, Vol. 17 No. 1 January, 2011 DOI: 10.5056/jnm.2011.17.1.54 Original Article JNM Journal of Neurogastroenterology and Motility Relationship Between Gastroesophageal Reflux Symptoms and Dietary Factors in Korea Ji Hyun Song,1 Su Jin Chung,1 Jun Haeng Lee,2 Young-Ho Kim,2 Dong Kyung Chang,2 Hee Jung Son,2 Jae J Kim,2 Jong Chul Rhee2 and Poong-Lyul Rhee2* 1Healthcare System Gangnam Center, Seoul National University Hospital, Healthcare Research Institute, Seoul, Korea, 2Department of Medicine, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea ㅋ Background/Aims The incidence of gastroesophageal reflux disease (GERD) is increasing in Korea. The aim of this study was to evaluate the rela- tionship between GERD symptoms and dietary factors in Korea. Methods From January 2007 to April 2008, 162 subjects were enrolled (81 in GERD group and 81 in control group). They were asked to complete the questionnaires about GERD symptoms and dietary habits. The symptom severity score was recorded by visual analogue scale. Results Subjects with overweight or obesity had an increased risk for GERD (OR, 2.52; 95% CI, 1.18-5.39). Irregular dietary intake was one of the risk factors for GERD (OR, 2.33; 95% CI, 1.11-4.89). Acid regurgitation was the most suffering (2.85 ± 2.95 by visual analogue scale) and frequent reflux-related symptom (57.5%) in GERD. Noodles (OR, 1.22; 95% CI, 1.12-1.34), spicy foods (OR, 1.09; 95% CI, 1.02-1.16), fatty meals (OR, 1.20; 95% CI, 1.09-1.33), sweets (OR, 1.42; 95% CI, 1.00-2.02), alcohol (OR, 1.16; 95% CI, 1.03-1.31), breads (OR, 1.17; 95% CI, 1.01-1.34), carbonated drinks (OR, 1.69; 95% CI, 1.04-2.74) and caffeinated drinks (OR,1.41; 95% CI, 1.15-1.73) were associated with symptom aggravation in GERD.
    [Show full text]
  • Qualifi Level 3 Diploma in Chinese Culinary Arts
    Qualifi Level 3 Diploma in Chinese Culinary Arts Specification (For Centres) July 2019 All course materials, including lecture notes and other additional materials related to your course and provided to you, whether electronically or in hard copy, as part of your study, are the property of (or licensed to) QUALIFI Ltd and MUST not Be distriButed, sold, puBlished, made availaBle to others or copied other than for your personal study use unless you have gained written permission to do so from QUALIFI Ltd. This applies to the materials in their entirety and to any part of the materials. Qualifi Level 3 Diploma in Chinese Culinary Arts Specification May 2021 About QUALIFI QUALIFI provides academic and vocational qualifications that are globally recognised. QUALIFI’s commitment to the creation and awarding of respected qualifications has a rigorous focus on high standards and consistency, beginning with recognition as an Awarding Organisation (AO) in the UK. QUALIFI is approved and regulated by Ofqual (in full). Our Ofqual reference number is RN5160. Ofqual is responsible for maintaining standards and confidence in a wide range of vocational qualifications. As an Ofqual recognised Awarding Organisation, QUALIFI has a duty of care to implement quality assurance processes. This is to ensure that centres approved for the delivery and assessment of QUALIFI’s qualifications and awards meet the required standards. This also safeguards the outcome of assessments and meets national regulatory requirements. QUALIFI’s qualifications are developed to be accessible to all learners in that they are available to anyone who is capable of attaining the required standard. QUALIFI promotes equality and diversity across aspects of the qualification process and centres are required to implement the same standards of equal opportunities and ensure learners are free from any barriers that may restrict access and progression.
    [Show full text]
  • Celebrating Life with You
    CELEBRATING LIFE WITH YOU. meatballs.com Email us at [email protected] or scan this code with your smart phone to share feedback. CELEBRATING LIFE WITH YOU. Since 1972 joyous happenings like birthdays, anniversaries, weddings, graduations, reunions, promotions or just a night out with friends and family have been our pleasure to celebrate with you. We want you to continue making memories while you experience a delicious, abundant Italian meal from a menu filled with pastas, wines, fresh sauces and new dishes served in a warm, welcoming and festive atmosphere. Come let us celebrate life with you. E T I Z I P P N A G APPETIZERS CALAMARIN Calamari in a crisp, spicy breading with fresh marinara sauce for dipping. 9 FRIED ZUccHINI Fresh zucchini spears hand-breaded and served with ranch dressing and tomato sauce dips. 6.50 GARLIC CHEESE BREAD Four slices of Vienna bread topped with our garlic Romano spread and lots of mozzarella and cheddar cheese mix. 6 TOASTED RAVIOLI Crispy, breaded ravioli filled with four cheeses. Served with fresh tomato sauce and ranch dressing for dipping! 7.29 SICILIAN SAMPLERN Choice of four Warehouse favorites: Toasted Ravioli, Mozzarella Fritta, Fried Zucchini, Calamari, Garlic Cheese Bread or Classic Bruschetta. 10.99 MO ZZARELLA FRITTA Crispy triangles of hand-cut mozzarella cheese. Dip ’em in tomato sauce and ranch dressing! 7 WAREHOUSE BRUSCHETTA Freshly diced Roma tomatoes tossed with garlic, olive oil, fresh basil and lemon. Served with toasted flatbread. 5.75 WAREHOUSE FLATBREADS SPINACH ARTICHOKE DIP Fresh baked flatbread topped with our fresh house- Our made-from-scratch, creamy dip of artichoke hearts, made tomato sauce, mozzarella cheese and our spinach and Italian cheeses, garnished with Roma specialty toppings.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Catalog of Data
    Catalog of Data Volume 10, Issue 7 July 2018 AggData - 1 310 East Shore Road, Great Neck, NY 11023 (516) 918-4915 Table of Contents Table of Contents .................................................................................................................2 I. Explanation and Information.........................................................................................3 II. New AggData June 2018................................................................................................4 III. AggData by Category..................................................................................................4 Arts & Entertainment ........................................................................................................................... 4 Automotive.......................................................................................................................................... 5 Business & Professional Services ........................................................................................................ 12 Clothing & Accessories ....................................................................................................................... 14 Community & Government ................................................................................................................ 23 Computers & Electronics.................................................................................................................... 25 Food & Dining ...................................................................................................................................
    [Show full text]
  • The Wok of Harmony
    The Wok of Harmony --China Through the Art of Cooking-- Goals: To provide the general knowledge of the art of Chinese cooking and enable students to understand the philosophy behind it. Through hands-on activities, help students truly appreciate Chinese food. Materials: Excerpts from Eat Drink Man Woman (Produced by Li-Kong Hsu, directed by Ang Lee, Ang Lee Film Products, 1994) Colored transparencies of ingredients, herbs, and spices Transparencies of the background knowledge Transparencies on the philosophy of Chinese cooking Menus from various Chinese Restaurants Recipe for Northern boiled dumplings Transparencies of Chinese dining vocabulary Day 1 (1) Brainstorm with students on their knowledge or questions regarding Chinese cuisine. Chart the questions. (2) Show excerpt from Eat Drink Man Woman (beginning 5 minutes.) Allow students more time to add questions or commands. (3) Present transparencies 1, 2, and 3 of the background knowledge and colored transparencies on the art of Chinese cuisine and refer to students' questions. (4) Make a chart to compare three meals between Chinese and American food. Day 2 (1) Show transparencies 4 and 5 on the philosophy of Chinese cooking. (2) Show colored transparencies to illustrate ingredients, herbs and spices used in Chinese cooking as they relate to the yin-yang philosophy. (3) Divide students into small groups. Pass out menus from various Chinese restaurants. Let students pick certain dish to show the yin-yang philosophy. (4) Have students learn and practice pronouncing food vocabulary in Chinese. Day 3 (1) Make dumplings (follow the recipe). Let's try a little mind-reading game. Close your eyes for a moment and think about eating a great Chinese meal.
    [Show full text]
  • When Forced to Choose... an Eclectic List of Favored Greater Boston Restaurants by Nell Porter Brown
    TASTES AND TABLES When Forced to Choose... An eclectic list of favored Greater Boston restaurants by nell porter Brown eeKing fresh perspec- tives, we asked Harvard Magazine staffers and S friends to name some of their favorite restaurants in Greater Boston. The result- ing list ranged from fancy to casual spots, cuisine. There’s an open kitchen with high marks given for inventive food, and a bar with six seats, along comfort, personable servers, and ease of con- with eight tables. Latin-American-style Clockwise from top right: The new versation (low noise levels). A hodge-podge salsa and jazz float through the air, adding Peruvian restaurant Celeste, and its selection of these top picks follows. to Celeste’s cosmopolitan ambience. It also seafood ceviche; La Bodega’s intimate interior, and Uryguan-inspired food; OAK Opened last year, the tiny, white-walled feels homey, as if a group of friends hanging Long Bar + Kitchen’s plush digs and Celeste, in Somerville’s Union Square, is a for the evening just happen to be running towering burger; Venetian-style seafood joyful, relaxed place with refined Peruvian a restaurant. The bartender mixes tangy pasta, at the polished SRV Photographs courtesy of the restaurants Harvard Magazine 16w Reprinted from Harvard Magazine. For more information, contact Harvard Magazine, Inc. at 617-495-5746 HARVARD SQUARED People crave Little Big Diner’s fresh ramen, with pork, ajitama egg, and bean sprouts—and its “Hawaiian-style burger.” kennardarchitects.com // (617) 292-8989 // Boston, MA 02127 // (617) 292-8989 Boston, kennardarchitects.com pisco sours and margaritas, and pitchers of non-alcoholic chicha morada.
    [Show full text]
  • 2021 Henry's Prepared Foods List
    Henry’s Prepared Foods 978-922-3885 *prices and weights are average- actual size and price will vary *prices subject to change* M= microwave container A= aluminum container SOUPS/CHOWDERS EASY DINNERS- MICRO AND “TV” Beef Barley Soup $5.99/pint Beef Stroganoff over Noodles TV Dinner (A) $7.99 Beef Stew $5.99/pint Chicken Croquettes TV Dinner (A) $7.99 Chicken and Rice Soup $5.99/pint Chicken Marsala TV Dinner (A) $7.99 Chicken Noodle Soup $5.99/pint Chicken Nuggets TV Dinner (A) $7.99 Chili 16oz, $6 Grilled Chicken Breast TV Dinner (A) $7.99 Clam Chowder 16oz, $7 Meatloaf TV Dinner (A) $8.99 Corn Chowder $5.99/pint Pot Roast TV Dinner (A) $7.99 Cream of Broccoli Soup $5.99/pint Roast Lamb TV Dinner (A) $7.99 Cream of Mushroom Soup $5.99/pint Roast Pork TV Dinner (A) $7.99 Fish Chowder 16oz, $7 Scrod TV Dinner (A) $7.99 French Onion Soup $5.99/pint Teriyaki Salmon TV Dinner (A) $9.99 Gazpacho Soup (seasonal) $5.99/pint Turkey TV dinner with stuffing (A) $8.99 Hearty Vegetable Soup $5.99/pint Italian Wedding Soup $5.99/pint BBQ Beef Burnt Ends (M) 16oz, $7.99 Lentil Soup $5.99/pint Beef Stroganoff over Noodles (M) 16oz, $7.99 Minestrone Soup $5.99/pint Beet and Goat Cheese Gocce Pasta (M) $7.99/lb Pea Soup $5.99/pint Black Pepper Chicken (M) 12oz, $6 Pulled Pork Chili $8/pint Chicken Cacciatore (M) 16oz, $8 Pumpkin Soup (seasonal) $5.99/pint Chicken Del Rio over Rice (M) 16oz, $7 Strawberry Soup (seasonal) $5.99/pint Chicken Parmesan over Spaghetti (M) 16oz, $9 Tomato Soup $5.99/pint Chicken Quesadillas Turkey Rice Soup $5.99/pint Enchilada Casserole $6.99/lb Vegetable Chili (M) 16oz, $6 Indian Curry Chicken (M) 12oz, $6 Jamaican Jerk Chicken (M) 12oz, $6 INDIVIDUAL SALADS Korean Beef (M) 12oz, $7 Ind.
    [Show full text]
  • Noodles Fried Rice Large Plates Yakitori // Skewers
    STARTERS WHAT IS AN IZAKAYA? An izakaya is a Japanese tavern where people gather to unwind, drink, socialize with friends and share tasty plates of food. Unlike Western MISO SOUP v vg gs 3 SEAWEED SALAD v vg gs 6 restaurants, there are no formal courses at an Izakaya, and the kitchen will serve the food as it’s ready. Of course, you can always order seaweed / tofu / scallions sweet sesame dressing more as you go along. Sharing with your companions will allow you to enjoy more items. HOUSE SALAD v vg 5 KALE GOMAE v vg 5 mixed greens / carrots chilled kale EAT, DRINK, AND HAVE A GOOD TIME! ginger dressing Japanese sesame soy dressing YAKITORI // SKEWERS FOR THE TABLE special Japanese grill with cooking temperatures of up to 1800˚ PAN-FRIED PORK GYOZA 7 2 skewers per order EDAMAME v vg gs 5 house-made pork and cabbage dumplings / soy dipping sauce / 6 pcs MOMO 7 PICKLED VEGGIES 6 SAMURAI RIBS 9 chicken thigh / tare TK WEDGE SALAD v 6 Niman Ranch spare ribs / Chinese five spice-chili rub GYU 10 bibb lettuce / pickled cabbage / carrots / peanuts garlic-hoisin sauce / 3 pcs hanger steak / Korean BBQ style spiced mandarin oranges / scallions / creamy sesame dressing TOGARASHI FRIES* v gs 6 crispy ramen noodles SHISHITO PEPPERS v vg gs 8 hand-cut fries / togarashi chili powder / ginger-wasabi aioli* (vg option available) (vg option available) KAKUNI 9 AGEDASHI TOFU v vg 7 v pork belly / soy / scallion Japanese hot mustard TOFU BUNS 7 lightly fried tofu / savory soy broth / grated daikon crispy tofu / sugared peanuts / cilantro EBI 12 nori seaweed
    [Show full text]