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View Or Download the Met Event Package
Brunch Package Options Over the last few years we have hosted numerous morning and afternoon brunches on both our rooftop, as well as, our second floor. We saw that most of the events chose an option similar to the one below. If this option is not one you prefer, we can certainly customize the afternoon to your liking! The rental fee for any afternoon event ending before 3pm is $250.00. This fee guarantees you private access to the floor of your choosing for a timeframe of your liking ending at or before 3pm. The food and beverage minimum for this event is $1,000.00. For $17.00 per person, not including tax and gratuity, guests will receive a 90-minute buffet of 8 items listed below: Fresh Fruit Plate Maryland Crab Dip (house-made chips/flatbread) Duo of Hummus & Baba Ganouj Platter (with house-made flatbread) Chicken Biscuits and Gravy (sausage gravy & fried chicken, with buttermilk biscuits) Avocado Toast (wheat toast, smashed avocado, heirloom cherry tomato, feta, basil, balsamic glaze) Breakfast Tacos (scrambled eggs, bacon, sausage, cheddar, pico de gallo on flour tortillas) Golden Brussel Sprouts (fried, tossed with raisin, walnut, garlic, honey, & chili flakes) Cucumber Bites (cucumber, salmon lox, lemon caper aioli) Antipasti Skewers (basil, mozzarella, prosciutto, cherry tomato) Chipotle Chicken Sliders (fried chicken, adobo slaw, spicy aioli) Cured Flatbreads (marinara, mozzarella, pepperoni, salami, bacon, basil) Capresé Flatbreads (marinara, mozzarella, tomatoes, basil, balsamic reduction) Fig & Goat Cheese Flatbreads (onion -
Nutritionals Updated
Nutritionals Updated - TooJay's Menu Please be aware that during normal kitchen operations involving shared cooking and preparation areas, the possibility exists for cross contact with allergens and gluten- free products. Please be aware that we use common fryer oil so cross-contact with any fried items may occur and could include egg, fish, milk, nut, soy and wheat allergens. Every opportunity is taken to minimize the exposure where possible. Due to these Calories Sugars (g) Protein (g) Total fat (g) Trans fat (g) circumstances, we are unable to guarantee that any menu item can be completely free Sodium (mg) Dietary fiber (g) Dietary Potassium (mg) Saturated fat (g) Calories from fat Calories (mg) Cholesterol Poly unsat fat (g) Carbohydrates (g) Carbohydrates of allergens. fat (g) Mono unsat Limited Time Offer (LTO) Seasonal Items Turkey Cranberry Griller (with slaw, fries and pickle) 1000 390 44 17 0 5 4.0 125 3250 470 109 6 34 Pastrami Grilled Cheese Roasted Veggie Pasta 1410 770 87 18 23 37 30 1310 770 131 10 8 Roasted Veggie Pasta with Chicken 1730 840 95 20 24 40 200 1590 1280 131 10 8 Roasted Veggie Pasta with Shrimp 1530 780 89 18 23 38 270 1580 990 131 10 8 Red Velvet Cake (Slice) 680 290 33 15 0 5 4.5 85 860 160 88 1 64 33 Red Velvet Cake (Whole) 5640 2410 272 120 2.0 44 39 680 7160 1330 731 8 526 265 Starters Beer Battered Onion Rings w/ Remoulade sauce 1490 1050 119 19 25 2180 30 95 19 10 Cheese Blintzes (2) - plain 880 560 63 25 0 15 8 290 760 250 62 39 19 Cheese Blintzes (2) w/ blueberry topping 1030 560 63 25 0 15 8 290 -
Baba Yaga a Russian Folk-Tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges
Stories for Scamps Presents Activities for Scamps based on Baba Yaga A Russian Folk-tale by Alexander Nikolaevich Afanasyev Retold by Gretchen Wirges After you listen to the story, “Baba Yaga” check out the activities below. There’s something for your inner everyone—the builder, the baker, the geographer, the philosopher...Click on the one you are most interested in, or try them all! Activities for the... Architect, Designer, or Builder: Make Baba Yaga’s House! Baker: Russian Bread & Hospitality (and a recipe for cherry pletyonka) Geographer: Baba Yaga’s Forest (The Taiga) Lexicographer: Words and Origins Philosopher: Questions to ponder Extra Curious: Sources & further reading The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 1 For the Architect, Designer, or Builder: Draw, Design, or Build Baba Yaga’s House! Baba Yaga lives in a little hut in the woods. The hut is on chicken legs, and stands with its back to all visitors until they say, “Little hut, little hut, stand with your back to the woods, and your front to me!” Then it turns around. Whether you go in or not—well, that’s up to you! Draw, design, or build your version of Baba Yaga’s house! (Get really ambitious and build it actual-size in your yard—with permission, of course.) Looking for inspiration? Here’s one architect’s plans for Baba Yaga’s house! Ivan Bilibin, “Baba Yaga’s Hut” from Wikimedia Commons The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for Baba Yaga 2 For the Baker: Russian bread & hospitality (and cherry pletyonka) Russia is an enormous country, and traveling can be daunting, especially long ago when you would be traveling by horse, cart, or on foot. -
Heating & Serving Guide
HEATING & SERVING GUIDE ( 2 0 2 ) 5 2 5 - 1402 | [email protected] HEATING & SERVING GUIDE Fabio Trabocchi has made his Michelin Star cuisine available to be enjoyed in the comforts of your own home. Our weekly tasting menu is inspired by the soul of Fabio Italian heritage and brought to life with our local roots, through our agricultural alliance with Rappahannock County, Virginia's Chancellors Rock Farm. The menu this week is an evolution in “materia prima” (prime ingredients). Colors of the fall garden expressed on the plate, rich broth of roasted chicken, enveloping heritage pork tortellini. Of course there is always room for dessert where rum baba is involved. All menus also include whole grain bread and an apple cider cake gift. Please follow the instructions below to best enjoy your dinner. PANE INTEGRALE ADDITIONS Place the whole wheat bread on a baking sheet in a preheated Below are some additional delights you may have chosen to oven at 300˚F for 5 minutes. Enjoy with our Sicilian Olio Verde. add on to this week’s menu. Allergens: Gluten, Seeds CALVISIUS CAVIAR COLORS OF THE GARDEN Produced in northern Italy, Calvisius Caviar sets the standard Inspired by an Italian farmers walk through the garden, where for sustainable practices including the replenishment of rivers only the best lettuces, herbs and fruits are harvested. worldwide with previously endangered stocks. Calvisius raises pure sturgeon breeds to the highest standards. Place the greens in a large salad bowl and toss with the calamansi vinaigrette. Garnish with persimmons, dollops of the Place the Pane al Latte on a baking sheet in a preheated oven goat cheese crema, flowers, crumble, and a drizzle balsamic. -
Pastrami on Rye with Deli Mayo and Fresh Pickles Ingredients Pickling
Pastrami on Rye with Deli Mayo and Fresh Pickles Recipe courtesy of Caroline McCann. Caroline’s favorite recipe on the EGG is pastrami, which is cooked daily at her butchery and is delicious – just ask any of her loyal customers! Ingredients 4½ lbs (2 kg) grassfed beef brisket – deboned, fat on Hickory chips for smoking Pickling Mix 3 cups (.7 L) water ¼ cup (60 ml) kosher salt ¼ cup (60 ml) brown sugar 2 bay leaves 1 tbsp (15 ml) coriander seeds, crushed 1 tsp (5 ml) peppercorns, crushed 1 tbsp (15 ml) mustard seeds, crushed Place all ingredients in a pot and heat until sugar is dissolved. Using the Stainless Steel Flavor Injector, inject the pickling mix into the meat. Place the brisket in a deep dish, pour in the remaining pickling mix and cover dish with cling wrap. Place in the back of the refrigerator for 3 days. Nurse it by turning it every day and making sure the pickling covers the meat. After 3 days take it out and soak it for 8 hours in cold water. Pat dry. Rub 4 tbsp (60 ml) fresh coarsely ground black pepper 2 tbsp (30 ml) coriander powder 1 tsp (5 ml) mustard powder 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) paprika 2 tsp (10 ml) garlic powder 2 tsp (10 ml) onion powder Mix rub ingredients together. Massage a little oil onto the beef brisket to help the seasoning stick; rub spice mix generously onto the brisket and refrigerate to season overnight. Method Set the EGG for indirect cooking with the convEGGtor at 215°F/102°C. -
100 Best Cheap Eats
100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829. -
Pastrami Was a Way to Preserve Meat Before Modern Refrigeration
Pastrami Was A Way To Preserve Meat Before Modern Refrigeration Pastrami lovers across the country look forward to their favorite sandwich on January 14 as they recognize National Hot Pastrami Sandwich Day. A very popular delicatessen meat, pastrami is usually made from beef however sometimes is made from pork, mutton or turkey. The pastrami was originally created as a way to preserve meat before modern refrigeration. To make pastrami, the raw meat is placed in brine, then partially dried, seasoned with various herbs and spices, smoked and steamed. A wave of Romanian Jewish immigration introduced pastrami (pronounced pastróme), a Romanian specialty, in the second half of the 19th century. Early English references had used the spelling “pastrama” before the modified “pastrami” spelling was used. New York kosher butcher, Sussman Volk is generally credited with producing the first pastrami sandwich in 1887, claiming to have gotten the recipe from a Romanian friend in exchange for storage of his luggage. Due to the popularity of his sandwich, Volk converted his butcher shop into a restaurant to sell pastrami sandwiches. Pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (pastrami on rye), sometimes served with coleslaw and Russian dressing. Pastrami and coleslaw are combined in a Rachel sandwich ( a variation of the Reuben sandwich using corned beef and sauerkraut) In Los Angeles – The classic pastrami sandwich is served with hot pastrami right out of the steamer, sliced very thin and wet from the brine then layered on double-baked Jewish-style rye bread. It is traditionally accompanied by yellow mustard and pickles. -
Breakfast / Lunch / Dinner Non-Alcoholic Drinks
BREAKFAST / LUNCH / DINNER Pastrami Hash – Roasted potato hash “home fries” tossed with house cured and smoked pastrami and caramelised onion served with a sunny egg on top 16 (gf) Huevos Rancheros – Toasted flour tortilla topped with black beans, avocado, smoked pork, freshly grated manchego and pico de gallo, drizzled with ranchero sauce and served with a sunny egg on top 17.50 (gf on request) Eggs Benedict – 2 poached eggs with your choice of grilled Gotzinger bacon, house cured and smoked pastrami or salmon lox served with hollandaise, spinach and rye toast 18 (gf on request) Eggs and Toast- 2 eggs your way with your choice of rye or Turkish toast 9 (gf on request) Substitute toasted bagel for 2 Avo and Toast – Toasted deli rye with smashed avocado, crumbled feta and Israeli salad 16 (gf on request) Bagel and Cream Cheese – Your choice of plain, sesame or everything bagel, toasted or fresh, with choice of plain, strawberry or cinnamon sultana cream cheese spread 7 Bagel and Lox – Cold smoked salmon on a generous schmear of cream cheese with capers, red onion and dill served on a toasted “everything” bagel 11 Granola Yogurt Parfait – our house-made nutty granola with Greek yogurt parfait, goji berries, chia seeds and fresh berries 12 Breakfast Extras. 1 egg your way (2.5), 2 slices of Gotzinger streaky bacon (3.5), grilled chorizo (3), Israeli salad (3), avocado (3), small chips (gf) (3.5) Baklava 7 – Assorted Muffins 5.50 – Toasted Banana Bread – Lemon Meringue Tart 7 NON-ALCOHOLIC DRINKS Wolff Coffee Roasters: Espresso 3.8 / Piccolo -
Complete Care Dining Service Inc. Monthly Menu
October Complete Care Dining Service Inc. Monthly Menu Week 1 Am Snack Breakfast Lunch Pm Snack Dinner HS Snack Thursday Coffee/ Tea Scrambled Eggs & Poached Tilapia with Creamy Dill Sauce, Coffee/ Tea Soup of the Day Coffee/ Tea 10/1/2020 Assorted Pastry Fresh Sweet Potatoes, Roasted Broccoli Assorted Ham & Swiss Sandwich w/ Tossed Salad Assorted Pastry Assorted Hot/ Cold Or Snacks Or Snacks Cereal Veal Parmesan Over Parslied Noodles w/ Key Cottage Cheese w/ Fresh Fruit, Freshly West Blend Vegetables Baked Blueberry Muffin Dessert: Assorted Cakes / Pastry Dessert: Assorted Fruit Friday Coffee/ Tea Homestyle Waffles Center Cut Pork Chop w/ Red Pesto, Coffee/ Tea Soup of the Day Coffee/ Tea 10/02/2020 Assorted w/ Maple Syrup Pensylvania Dutch Stuffing, Sunshine Carrots Assorted Chicken Ranch Sandwich on a Roll, Assorted Pastry Assorted Hot/ Cold Or Snacks Caprese Salad Snacks Cereal Liver & Onions, Creamed Corn, Sauteed Or Green Beans Homemade California Cheeseburger w/ Dessert: Assorted Cakes/ Pastry Lettuce, Tomato, & Red Onion Dessert: Assorted Fruit Saturday Coffee/ Tea Scrambled Eggs & Pepper Steak Stir Fry over Classic White Rice, Coffee/ Tea Soup of the Day Coffee/ Tea 10/03/2020 Assorted Pastry Oriental Vegetables Assorted Fresh Roasted Turkey Sandwich, Caesar Assorted Pastry Assorted Hot/ Cold Or Snacks Salad w/ Croutons Snacks Cereal Homemade Three Cheese Macaroni & Or Cheese, Stewed Vegetables Classic Tuna Sandwich, Cole Slaw Dessert: Assorted Pudding Dessert: Assorted Fruit *Menus are Subject to Change. Week 2 Am Snack Breakfast -
Scrambled Eggs French Toast Tri-Tater Patties Turkey Sausage
Monday Week 1 Made to Order Omelet (Egg White Available) Scrambled Eggs French Toast Breakfast Tri-Tater Patties Turkey Sausage Links Tofu Scramble LUNCH Soups Chicken Ditalini Soup Carvery Made to Order Deli featuring House-Made Smoked Option Meats and Schmear Available House-made Chips Trattoria Pepperoni Pizza Option Cheese Pizza Roasted Vegetable Pizza Supreme Available Pizza Hummus Baba Ganoush Roots Vegan Farro Salad Bar Cucumber, Tomato and Onion Salad Citrus Spiced Red Lentil Salad Chef Salad Toss Horseradish Potato Crusted Salmon , Steamed Snap Bluefin Peas Chicken and Sausage Jambalaya w/ Cheddar Spoon Smoke & Fire Bread Roots Roots Vegan Grilled Portobello w/ Barley Pilaf , Steamed Spinach DINNER Soups Chicken Ditalini Carvery Made to Order Deli featuring House-Made Smoked Option Meats and Schmear Available House-made Chips Trattoria Pepperoni Pizza Option Cheese Pizza Available Roasted Vegetable Pizza Supreme Pizza Hummus Baba Ganoush Roots Vegan Farro Salad Bar Cucumber, Tomato and Onion Salad Citrus Spiced Red Lentil Salad Chef Salad Toss Smoke & Fire Smoked Chicken Pot Pie w/ Brown Rice Roots Southwestern Spicy Veggie Chili Roots Vegan Stuffed Zucchini, Apple and Butternut Squash Cous Cous Tuesday Breakfast Omelet Bar (Egg Whites Available) Scrambled Eggs Pancakes Hash Brown Potatoes Turkey Sausage Links Tofu Scramble LUNCH French Onion Soup w/ Parmesan Croutons Soups Herb Season Breadsticks Carvery Made to Order Deli featuring House Smoked Meats and Option House-Made Schmears Available House-made Chips Trattoria Pepperoni -
Brunch-Style Menu
SPIRITS LIST BRUNCH Tiramisu Oatmeal . $8 WHISKEY SELECTION VODKA Oatmeal, espresso mascarpone, organic almond butter, dark chocolate granola prunes with maple syrup American Tito’s . $9 Baker’s 7 years . $12 Ketel One . $11 BABA's Perfect Bowl . $8 Basil Hayden’s . $12 Grey Goose . $10 Oatmeal, caramelized banana and almonds, pineapple, peanut butter, roseberry syrup Booker’s . $13 Stolichnaya. $11 Grannie's Granola . $6 Eagle Rare . $9 Stolichnaya Orange. $11 Lightly toasted mixed oats, seeds, nuts and Greek yogurt, topped with seasonal fruit&honey Woodford Reserve . $11 Chopin. $9 Maker’s Mark . $10 Belvedere. $10 French Toast . $8 Bulleit Bourboun . $11 Apsolut. $9 Prunes soaked in maple syrup and a walnut crumble Knob Creek . $11 Apsolut Citron. $9 Eat your Veggies! . $8 Wild Turkey . $11 Van Gogh Double Espresso. $10 Panini with BABA's herb‐kajmak, grilled veggies ‐ zucchini, cherry tomato, kale, Dickel 12 years . $10 Kopper Kettle. $9 paprika and a balsamic dressing Rye French Toast . $7 Rye Open face sandwich with kajmak, grilled peppers, kale Bulleit Rye . $11 GIN Micher’s Rye . $10 Rustic . $7 Whistle Pig . $14 Beefeater. $8 Open faced Rye sandwich with roasted pumpkin, white bean&parsnip puree, fig vinaigrette Bombay Saphire.. $10 Mixed Green Salad . $8 Blended Scotch Hendrick’s. $12 Cherry tomatoes, kale, roasted pumpkin, zucchini, pine nuts and a balsamic dressing Plymouth. $10 Johnnie Walker Red . $9 BABA's House Salad . $8 Johnnie Walker Black . $12 Tanqueray. $8 Rocket, chickpeas, cauliflower, cucumber, edamame, cherry tomatoes, fig dressing Johnnie Walker Blue . $48 Tanqueray No 10. $10 and a dash of oatmeal crumble Chivas Regal 12 years . -
Kurah Catering
DELIVERY THROUGH: DOORDASH.COM POSTMATES AMAZON PRIME UBER EATS 1355 S. Michigan Ave. WRAPS Chicago, IL 60605 All wraps are filled with arugula, olives, red onions, gar- lic cream spread, hummus, tomatoes, Persian cucum- bers, and potatoes. Served with a side of tahini and/or Phone: 312-624-8611 ghost pepper hot sauce Kurah Catering: Fax: 312-624-8081 VEGETARIAN 7 For assistance with catering www.kurahchicago.com FALAFEL 8 orders or reserving for large CHICKEN SHAWERMA 9 CHICKEN KABOB 11 parties, please call and speak to LAMB AND BEEF SHAWERMA 12 Monday - Thursday KIFTA (GROUND BEEF AND LAMB) KABOB 12 a manager, or email us. BLACK ANGUS BEEF RIB-EYE KABOB 12 11:30am-10pm SHRIMP 13 *ALL WRAPS CAN BE PREPARED WITHOUT 312-624-8611 Friday BREAD [email protected] *MAKE A TRADITIONAL WRAP WITH YOUR 11:30am-11pm CHOICE OF MEAT AND JERUSALEM SALAD Saturday WE ARE NOW OPEN 9am- 11pm DESSERT Sunday CHOCOLATE WALNUT BAKLAVA 5 A twist on traditional baklava. Thin flakey filo dough FOR BRUNCH! 9am-9pm layered with dark chocolate and walnuts. Served with a honey reduction on the side Follow us on: BREAD PUDDING 5 Traditional bread pudding served warm and topped with a Saturday and Sunday homemade vanilla glaze @kurahchicago VEGAN CINNAMON ROLLS 6 Made with our pita dough and baked in the oven with 9am-3pm cinnamon, sugar, coconut oil and topped with an almond @kurahchicago milk glaze CHOCOLATE LAVA CAKE 7 facebook.com/ Rich dark chocolate cake sprinkled with powdered sugar and www.kurahchicago.com topped with a scoop of vanilla ice cream.