Nov 2018 Menu.Cdr

Total Page:16

File Type:pdf, Size:1020Kb

Nov 2018 Menu.Cdr Wynn Dining Facility Menu SNACK LINE DAILY SPECIALS SUPREME PIZZA | CHEESE PIZZA Bldg. 768 1 PEPPERONI PIZZA | BUFFALO WINGS BREADED CHICKEN SANDWICH 2 BURRITOS | MANICOTTI w/CHEESE www.robinsfss.com BREAD STICKS 3 CHICKEN NUGGETS November HOT ITALIAN SAUSAGE SANDWICH 4 Asian Bar Pasta Bar Taco Salad Pizza Bar Pasta Bar EASY CHOW MEIN w/CHICKEN 5 BREAD STICKS | CHICKEN NUGGETS 6 CANNONBALL SUBCHICKEN QUESADILLA TACO SALAD PHILLY STEAK w/ CHEESE SUB 7 NACHO w/CHEESE CUBAN MIDNIGHT SANDWICH WING BAR CHICKEN QUESADILLA Breakfast LUNCH 1 LUNCH 2 LUNCH 3 8 BEEF QUESADILLA VEGE QUESADILLA 0600-0800 LEGEND Baked Dijon Pork Chops Baked Turkey Basil Baked Fish Roulade Florentine BBQ PORK SANDWICH GREEN Grilled Salmon w/ Citrus Butter Beef Stew Lunch Check Out Our Parmesan Fish 9 BREADED CHICKEN SANDWICH Eat Often Asian Bourbon Beef & PASTA BAR | BREAD STICKS 1100-1300 Vegetables Over Noodles Country Style Steak BBQ Chicken Dinner YELLOW RETIREE Build Your CHICKEN TENDERS Dinner & Breakfast Menu NIGHT DINNER DINNER DINNER 10 1630-1830 Eat Occasionally Own Sub Fiesta Fish Baked Fish Polynesian Fillet 11 CHEESE PIZZA Weekends & Holidays w/ Lemon Garlic Butter RED November 12 & 23 Turkey Swedish Meatballs Hot & Spicy Chicken PORK FRIED RICE | EGG ROLLS Brunch: 0600-1300 Eat Rarely Beef Ball Stroganoff 12 EGG DROP SOUP | CHICKEN TENDERS Dinner: 1630-1830 Parmesan Crusted Pork Chops Baked Chicken Pineapple BBQ Meatballs PASTA TOSCANO | BREAD STICKS LUNCH 4 LUNCH 5 LUNCH 6 LUNCH 7 LUNCH 8 LUNCH 9 LUNCH 10 13 BBQ BEEF SLOPPY JOE Chicken Bulgogi Baked Fish w/ Lemon Garlic Butter Creole Fish Fillet Santa Fe Glazed Chicken Beef Bulgogi Ginger BBQ Chicken Baked Salmon TACO SALAD Pork Chop w/ Pineapple Orzo w/ Spinach, Tomato & Onions Orange Rosemary Pork Chop Sweet & Spicy Orange Salmon Mambo Pork Roast Shrimp Kebab Teriyaki Chicken GRILLED BEEF & PROVOLONE SANDWICH Asian Glaze 14 ITALIAN SAUSAGE SANDWICH Teriyaki Steak Chicken Parmesan Chicken Cordon Bleu Stuffed Baked Pork Chops Lemon Pepper Baked Chicken Zesty Pork Chops Pork Schnitzel PEPPER & ONIONS DINNER DINNER WING DINNER DINNER RETIREE Build Your DINNER DINNER DINNER NIGHT NIGHT Own Sub BUFFALO WINGS | SUPREME PIZZA 15 CHEESE PIZZA | PEPPERONI PIZZA Jerk Roast Turkey Chili Mac Pork Roast Tenderloin Southwestern Fish Grilled Honey Sirracha Chicken Caribbean Chicken Oriental Pepper Steak Creole Shrimp Mexican Pork Chops Turkey Ala King Beef Fajitas Qunoa Grilled Steak Shrimp Jamalaya Asian BBQ Turkey BURRITOS Salmon w/ Maple 16 BREADED CHICKEN SANDWICH Braised Beef & Noodles Chicken Enchiladas Ginger Glaze Mr. Z’s Baked Chicken Grilled Salmon w/ Citrus Butter Sweet & Sour Spareribs Teriyaki Pork Steak MANICOTTI w/ CHEESE | BREAD STICKS CHICKEN NUGGETS 11 LUNCH 12 LUNCH 13 LUNCH 14 LUNCH 15 LUNCH 16 LUNCH 17 17 Baked Fish w/ Lemon Garlic Yankee Pot Roast Caribbean Chicken Chicken Florentine Shrimp Chop Suey Chicken Ala King 18 BREADED CHICKEN SANDWICH Beef Ball Stroganoff Grilled Pork Chops Salmon w/ Maple Ginger Glaze Tuna & Noodles Sweet Chili BBQ Meatballs Parmesan Crusted Pork Chops CHICKEN STIR FRY w/ BROCCOLI Southern Fried Chicken Bourbon Chicken Cantonese Spareribs BBQ Beef Cubes Sweet & Sour Spareribs Egg Plant Parmesan 19 STEAMED RICE | CHICKEN NUGGETS VETERAN’S DAY DINNER/BREAKFAST RETIREE Build Your CANNONBALL SUB WING DINNER NIGHT Own Sub DINNER DINNER DINNER NIGHT DINNER 20 CHICKEN QUESADILLA Chicken Cacciatore Baked Turkey Assorted Eggs (per Request) Basil Baked Fish Southwestern Fried Fish Cranberry Glazed Chicken Stir Fry Chicken w/ Broccoli Roulade Florentine Beef Stir Fry TACO BAR Pancakes Grilled Steak Baked Dijon Pork Chops Baked Salmon Herbed Baked Chicken Beef Stew Lemon Pepper Catfish Stuffed Fish NACHOS w/CHEESE Hash Brown Patty Fried Shrimp Beef Brogul Country Style Steak BBQ Chicken Stuffed Baked Pork Chops Beef Pot Pie 21 PHILLY STEAK w/CHEESE SUB Bacon Southern Fried Catfish CUBAN MIDNIGHT SANDWICH LUNCH 18 LUNCH 19 LUNCH 20 LUNCH 21 Happy 22 LUNCH 23 LUNCH 24 22 NO MENU ITEMS Marinated Tomatoes Hot & Spicy Chicken Baked Salmon Pork Roast Tenderloin Baja Fish Tacos Santa Fe Glazed Chicken CHICKEN PATTY SANDWICH w/ Penne & Basil Grilled Steak Mexican Baked Chicken Thanksgiving Grilled Honey Sriracha Chicken 23 Pineapple BBQ Meatballs Fiesta Fish Salisbury Steak Beef Fajitas Quinoa Roast Turkey Beef Yakisoba CHICKEN TENDERS Fried Shrimp Cajun Meatloaf Pork Adobo Turkey Nuggets 24 Roasted Rib of Beef Southern Fried Catfish DINNER DINNER WING DINNER DINNER DINNER/BREAKFAST DINNER 25 CHEESE PIZZA NIGHT Baked Ham Assorted Eggs Ginger BBQ Chicken Creole Fish Fillet Beef Bulgogi Marinated Tomatoes Jerk Roast Turkey Beef Stir Fry CHICKEN TENDERS (per Request) PORK FRIED RICE Chicken Dijon Pork Chop w/ Pineapple w/ Penne & Basil BBQ Brisket Orange Rosemary Pork Chops Pancakes Grilled Pork Chops 26 EGG ROLLS | EGG DROP SOUP Polish Sausage Asian Glaze Ground Turkey Lasagna Southern Fried Hash Brown Patty Teriyaki Steak Grilled Steak Sweet & Spicy Orange Salmon Parmesan Fish Catfish Bacon Chinese Five-Spice Chicken PASTA TOSCANO BREAD STICKS LUNCH 25 LUNCH 26 LUNCH 27 LUNCH 28 LUNCH 29 LUNCH 30 27 BBQ BEEF SLOPPY JOE Fish w/ Southwest Salsa Polynesian Fillet Mexican Pork Chops Beef & Corn Pie Baked Dijon Pork Chops Baked Turkey TACO BAR Grilled Salmon w/ Citrus Butter Roulade Florentine Chicken w/ Dumplings Asian BBQ Turkey Chicken Fajitas Quinoa Lemon Pepper Catfish Birthday Meal NACHOS w/CHEESE Asian Bourbon Beef & Parmesan Fish 28 PHILLY STEAK w/CHEESE SUB Country Style Fried Steak Teriyaki Pork Steak Steak Ranchero Baked Turkey & Noodles Vegetables Over Noodles Country Style Steak Available On GRILLED BEEF & PROVOLONE SANDWICH WING NIGHT RETIREE Build Your Request DINNER DINNER DINNER DINNER NIGHT Own Sub DINNER DINNER SUPREME PIZZA | CHEESE PIZZA Grilled Chicken w/ 29 PEPPERONI PIZZA | BUFFALO WINGS Cheese Tortellini w/ Marinara Caribbean Chicken Marinated Tomatoes Fiesta Fish Baked Fish Check with Mediterranean Salmon w/ Penne & Basil Mustard Sauce w/ Lemon Garlic Butter Spaghetti w/ Meatsauce Turkey Swedish Meatballs Management BREADED CHICKEN PATTY Cantonese Spareribs Zesty Pork Chops Yankee Pot Roast Beef Ball Stroganoff 30 MANICOTTI w/ CHEESE Chicken Parmesan Grilled Steak Swiss Steak w/ Brown Gravy Shrimp Kebab Parmesan Crusted Pork Chops Baked Chicken BREAD STICKS | BURRITOS.
Recommended publications
  • Rtmkccb2f1i05 Web.Pdf
    ) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27.
    [Show full text]
  • Columbia Steak House
    MENU Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes Welcome to the Columbia Steak House PRIME BEEF The chefs at Columbia Steak House use only the finest ingredients. First & foremost our Beef is our primary focus. Finding meat that matched our high standards proved challenging. U.S.D.A & AUS Black Angus Beef is our choice for you. FINEST PEDIGREE REARED TO TENDERNESS Our selection process for the cattle is monitored according to strict quality controls. No supplementary feed influences the surpassed quality of our meat. Our temperature controlled storage room at 1°C gives our meat the important and necessary time to mature. FRESH PRIME CUT With their excellent cutting skills, our experienced in house butchers guarantee the unique quality of our succulent and tender steaks. EXPERT PREPARATION Our experienced Grill Masters prepare your steak to the perfect doneness using our world renowned Montague Grill Broiler, heated to 1300°C. This, combined with our Columbia pepper blend allows the steak to develop our typical Steak House flavour. CONSTANT COMMITMENT Our menu offers nothing but fresh dishes using selective ingredients. With this in mind we are certain that your wishes will be fulfilled by our attentive staff, making your visit a delightful experience second to none. ENJOY YOUR MEAL! Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes SOUPS & BISQUES Soup of the Day €9.50 Inspired by fresh seasonal ingredients Alaskan Crab
    [Show full text]
  • HOT CAKE KITS House-Made Cream Cheese Icing, Pecans, Raisins and Cinnamon Glaze
    Est. 1906 STARTERS BENEDICTS Fun to share and served family style. Served with hashbrowns or fresh fruit. FRIED GREEN TOMATOES CLASSIC EGGS* BENEDICT ¨ Four of our hand-made classic white corn meal fried green tomatoes Toasted English muffin, grilled pit ham, basted eggs and fresh topped with Creole hollandaise. 6.50 hollandaise. 10 / 14 EGG STRATA (NEW) WHEN AVAILABLE COUNTRY BENEDICT Super light and fluffy, our fresh baked egg Stratta is made with smoked bacon, green Grilled biscuits, sausage patty, basted eggs* and cream gravy. 10.50 / 14.50 onion and Cheddar. Topped with a dollop of sour-cream and diced tomatoes. 7.50 CRISPY DEVILED EGGS WHEN AVAILABLE GREAT NANA’S MEATLOAF BENEDICT Crispy panko eggs, Cayenne deviled egg yokes and smoked bacon topper. Grilled meatloaf on biscuits with basted eggs*and brown gravy. 10.50 / 14.50 Served with Sriracha aioli and warm maple syrup. 6 FLORENTINE BENEDICT ¨ COUNTRY FRIED STEAK Toasted English muffin, spinach, tomato, mushrooms, fresh avocado topped Four pieces of chicken-fried steak served Cloak & Dagger style. 11 with basted eggs and pesto hollandaise. 10.50 / 14.50 CREOLE BENEDICT BREAKFAST FAVORITES English muffin, lobster, rock crab, basted eggs* and our Creole Most breakfasts served with hashbrowns or fruit and choice of toast. hollandaise sauce. 12 / 16 ADD - Grilled onions or gravy to any breakfast – NO CHARGE IRISH BENEDICT ¨ EGGS* & BROWNS¨ Grilled rye, shaved corned beef, basted eggs* and Dijon hollandaise. 11 / 15 Two jumbo eggs cooked the way you like them. 10.50 SALMON BENEDICT ¨ (NEW) * BACON, SAUSAGE OR HAM ¨ Grilled wild Alaskan Salmon filet, diner-style poached eggs and lemon Your choice of meat served with jumbo eggs* the way you like them.
    [Show full text]
  • Beef Steak Different Names
    Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
    [Show full text]
  • 2020 Spring Summer Gardenside Menues.Bcc*
    August 2021 Menu Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 L: Virginia turkey L: Cheeseburger L: Chicken cordon L: Salisbury steak L: BBQ ribette OR L: Beer batter L: herb baked roast or glazed deluxe OR bleu OR brasied OR chef salad Chicken burrito pie fish OR baked chicken OR bbq meatloaf breaded pork beef tips ham beef on bun steak S: Tuna salad S: Creamed turkey S: Philly S: Scalloped sandwich OR OR grilled cheese S: Hot roast S: Tater tot cheesesteak S: Egg salad potatoes with ham sloppy joe sandwich beef and swiss casserole OR fried sandwich OR sandwich OR OR Roast beef OR chicken shrimp chicken Caesar Kielbasa sandwich cobb salad salad 8 9 10 11 12 13 14 L: Roast beef OR L: Peppered pork L: Roast turkey L: Mushroom L: Brown sugar L: Lasagna or L: Grilled chicken roast turkey loin OR honey OR chuckwagon chopped steak OR glazed ham OR Polish sausage OR glazed glazed meatballs steak chicken and cheeseburger meatloaf S: Egg sausage dumplings deluxe S: Seasoned bake OR Pork S: Goulash OR S: Chicken salad tilapia OR BLT S: Pan pizza OR fritter ham and cheese croissant OR egg S: Macaroni and S: Pancakes and sandwich tuna salad cheese bake or sandwich and cheese Corned beef and sausage links OR sandwich sandwich Swiss on rye hot pork sandwich 15 16 17 18 19 20 21 L: Turkey Tetrazini L: Chicken fried L: Swiss steak L: Roast turkey L: Salmon patty OR L: Baked beef L Glazed ham OR OR Pork steak chicken OR roast OR baked pork OR Liver and crispy pork steak brisket OR chef salad with sour cream beef chop onions
    [Show full text]
  • August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper
    Pitsenbarger Dining Facility Menu July 26 – August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper Steak, Rice, Barley Pilaf, Fried Okra, Spinach, and Herbed Green Beans. Dinner Caribbean Chicken Breast, Orzo with Spinach Tomato & Onion, Stuffed Baked Fish, Roasted Rosemary Potato Wedges, Wild Rice, Hacienda Corn & Black Beans, Roasted Zucchini Squash & Tomatoes, and Mediterranean Grilled Asparagus. July 27 Lunch BBQ Chicken, Mediterranean Quinoa Cakes, Polish Sausage, Spinach & Tomato Orzo, Crispy Potato Wedges, Black Eyed Peas, Collard Greens, Boston Baked Beans Dinner Stuffed Green Peppers with Turkey and Lentils, Southern Fried Catfish, Roast Beef, Hopping John Rice, Glazed Sweet Potatoes, Mixed Vegetables, Fried Cabbage, Savory Style Beans July 28 Lunch Chicken Bulgogi, Parmesan Cod, Swiss Steak with Brown Gravy, Long Grain & Wild Rice, Garlic Mashed Potatoes, Peas & Carrots, Roasted Zucchini Squash & Tomatoes, Grilled Asparagus Dinner Jerk Roast Turkey, Marinated Tomatoes with Penne and Basil, Grilled Pork Chops, Quinoa Southwest Pilaf, Rissole Potatoes, Okra Melange, Mediterranean Lima Beans, Corn Calico July 29 Lunch Turkey and Spinach Meatloaf, Pasta Primavera, Cantonese Spareribs, Baked Macaroni and Cheese, Quinoa Southwest Pilaf, Broccoli Parmesan, Corn on the Cob, Roasted Cauliflower Dinner Creole Fish Fillets, Cajun Chicken, Beef Stew, Franconia Potatoes, Rice with Broccoli and Cheese, Green Beans, Cauliflower, Savory Summer Squash July 30 Lunch Southwestern Fish, Roast Turkey, Braised Beef & Noodles, Corn Bread Dressing,
    [Show full text]
  • Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry
    Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry Yield: Serves 2-4 Ingredients: 1 lb Beef Flank Steak (Jīxiōng Ròu) 4 cloves Fresh Garlic (Dàsuàn) - minced ¼ inch piece Fresh Ginger (Jiāng) - minced 2 Bell Peppers (Dēnglóng Jiāo) mixed colors - cored and sliced into 'ribbons' 1 Small Red Onion (Hóng Cōngtóu) - halved and sliced 2 Tbs Peanut Oil (Huāshēngyóu) 1 ½ Tbs Oyster Sauce (Háoyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Cornstarch (Yùnmǐ Diànfě) 3-4 tsp Coarse Ground Black Pepper (Hēi Hú Jiāo) - divided 1 tsp Granulated Sugar (Táng) 1 tsp Toasted Sesame Oil (Zhīmayóu) Preparation: 1) Cut your flank steak into thin strips (apx 2-3 inches long by ¼ inch thick) 2) In a medium bowl, whisk together oyster sauce, Shao xing rice wine, soy sauce, cornstarch, 1 tsp of the black pepper, and sugar until well incorporated and the sugar has completely dissolved - Add the beef 'ribbons' and toss to combine making sure the beef is well coated - Set aside to marinate for 30 minutes at room temperature (up to 12 hours in refrigerator) 3) Heat the peanut oil in a wok or large skillet over high heat until shimmering - Stir the toasted sesame oil into the beef and its marinade until thoroughly combined - Add the beef and its marinade to the wok and stir fry until the beef is just browned (apx 1 minute) 4) Using a slotted spoon or spider, transfer the seared beef to a clean plate or bowl and set aside until needed 5) Return the wok/skillet to the heat (medium-high) and add the garlic and ginger - Stir fry until very fragrant (apx 30 seconds) - Add the bell pepper and continue to stir fry for 1 minute 6) Add the onion and continue to stir fry until onion is just tender (apx 1-2 minutes) 7) Add the beef and all of its juices and thoroughly combine - Add the remaining black pepper and thoroughly combine 8) Remove from heat - Serve immediately over steamed rice or cooked noodles along with a sunny- side-up egg on top if desired Taz Doolittle www.TazCooks.com .
    [Show full text]
  • Event Cuisine 1
    EVENT CUISINE 1. BREAKFAST 2. COFFEE BREAKS BREAKFAST BUFFET (HOTEL ATRIUM) 2.1 COFFEE BREAK CLASSIC Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, mushrooms and crispy WELCOME COFFEE potatoes, fresh seasonal fruit. Coffee, tea, still or sparkling mineral water, orange juice, butter, pretzel-style or wholegrain croissant CHF 26.00 per person CHF 9.00 per person MORNING CLASSIC BREAKFAST TABLE SERVICE (ON A LAZY SUSAN) Coffee, tea, still or sparkling mineral water, orange juice, mini sandwiches, butter, Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries pretzel-style or wholegrain croissant, seasonal fruit Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, smoked salmon and Lenk CHF 12.00 per person smoked trout with lemon and horseradish, fresh seasonal fruit. AFTERNOON CLASSIC CHF 28.00 per person Coffee, tea, still or sparkling mineral water, orange juice, home-made cake, seasonal fruit CHF 12.00 per person 2.2 COFFEE BREAK ADD-ONS Seasonal fruit CHF 2.00 Croissant CHF 2.00 Pain au chocolate CHF 2.00 Mini brownie CHF 2.00 Mini muffin CHF 2.00 Traybake with seasonal fruit CHF 2.00 Danish pastry with fruit CHF 2.00 Crudités with dip CHF 3.00 Mini quiche CHF 3.00 Mini ham croissants CHF 3.00 Mini sandwich CHF 4.00 Toast with fresh cheese, cucumber, mixed leaves Brioche with smoked salmon, honey, dill Ciabatta with roast beef, Pommery mustard, sauerkraut Pretzel stick with Brie, cucumber, tomato Yoghurt granola in a glass CHF 5.00 Seasonal fruit skewer CHF 5.00 Seasonal fruit salad in a glass CHF 6.00 Muesli in a glass CHF 6.00 3.
    [Show full text]
  • Breakfast Menu
    STEAKS Presidential Choice T-BONE STEAK This hearty portion is sort of “two steaks in one”. It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T”. This is the steak President Bush preferred when dining in Oklahoma City. We start with the finest Midwest-raised, corn-fed beef. Insisting on USDA Prime or Choice Grades of beef, we offer quality not available at the local grocery store or Cattlemen’s Strip Sirloin Thick, center cut strip sirloin supermarket. Top Sirloin Steak We then slowly age our beef according Cut extra thick for extra goodness from Aged Beef to a closely guarded house secret. This Filet Mignon aging process is impractical to duplicate A choice cut of beef tenderloin with all the sealed in savory at home, and results in a naturally juices, bacon wrapped and broiled to your taste tender, flavorful steak. Rib Eye Steak Perfect center cut from the eye of the rib The “PERFECT STEAK” is then hand- cut (never frozen) in our own butcher Small Filet shop, then broiled over a sharp, hot Cut special for our patrons with very small appetites, wrapped in thick sliced bacon flame from real charcoal that finishes the meat to a sear on the outside—juicy Dinner Steak and tender within! Order your steak Small top-sirloin steak according to the “How Do You Like Your Chopped Sirloin Steak?” chart below, and we’ll serve it up Freshly ground sirloin beef broiled over glowing embers on a platter—hot and juicy with natural steak au jus.
    [Show full text]
  • Download Our Menu!
    Welcome to The 8814 Coldwater Road Fort Wayne, IN 260-490-5722 Monday – Friday 6:30am – 8:00pm Saturday 6:30am – 3:00pm Sunday – Closed AppetizAppetizersers NachosNachos – Beef–Beef or or Chick Chickene $7.95n $7.95 B onBoneleelessss W Winigsngs $6.95 $6.95 Batter Batter Dipped Dipped Mushrooms Mushrooms $5.95 $5.95 BatterBatter Dipped Dipped Onion Onion Rings Rings $5.95 $5.95 Cheese Cheese Fries Fries (Nacho (Nacho or or Cheddar) Cheddar) $2.95 $2.95 add add chili chili onl only $1.50y $1.50 m oremore AppetAppetizerizer Platt Platter:er: Chi Chickencken tenders, tenders, nachos, nachos, ½ ½or oderrder of of onion onion rings, rings, ½ ½ord order eofr of breaded breaded m ushroomushroomsm $11.25s $11.25 PotatoPotato Skins: Skins: sm sotheredmothered in in cheese cheese & & bacon bacon bits bits $7.25 $7.25 add add Beef Beef or or Chicken Chicken for for on onlyl $1.y $1.959 m5 oremore FriedFried Pickles: Pickles: $3.95$3.95 SoupSoup & & Salad Salad (Breadstick (Breadstick On On Request) Request) HouseHouse Salad Salad – –Fresh Fresh greens greens topped topped with with 4 kinds4 kinds of of cheese, cheese, ba bconacon bits, bits, ho hmoemmeademade cr croutons,outons, to tomatoesmatoes & & red red wine wine VinaigretteVinaigrette dressing dressing. SmSallmall $4.25 $4.25 LargeLarge $5.25 $5.25 ChefChef Salad Salad – –Fresh Fresh greens greens serve served wid with tturkh turkeye, yh,am ham, egg,, egg, m ushroomushrooms,m s,tomato, tomato, red red oni onion,o n,cucu cucumber,mber, cheese, cheese, radish,radish, gree green peppersn peppers and and celer celery &y & carrots.
    [Show full text]
  • Meat Packs-IMP031219
    IMPERIAL MARKET 716-836-6223 Meat Bundle Packs King Pack Queen Pack All Beef Deal Steak Lover’s King Grill Family Pack 5 lbs. Whole Chicken Wings 5 lbs. Whole Chicken Wings 6 lbs. Beef Ribs, 2 Slabs 4 lbs. Party Wings (George’s) 3 lbs. T-Bone Steaks 2 lbs. Spare Ribs or Boxes 5 lbs. Ground Beef 5 lbs. Ground Beef 1 Bag Chicken Fingers 5 lbs Pork Chops 5 lbs. Ground Beef Spare Ribs, 10 lb. 3 lbs. Chuck Steaks or Roast 3 lbs. Pepper Steak 1 Bag French Fries 4 lbs. Sirloin, Round, or 3 lbs Cube Steak 3 lbs. Round Steak 5 lbs. Beef Patties Chuck Steaks 3 lbs. Boneless Chicken 5 lbs. Ground Beef 3 lbs. Sirloin, Round, or 10 lbs. Chicken 2 lbs. Pepper Steak Breasts 3 lbs. Chuck Steak 1 Case Hot Pockets Leg Quarters 2 Chickens (whole or cut) 2 lbs. Pepper Steak Chuck Steaks 3 lbs. Pork Steaks 5 lbs. Beef Sausage 1 Case Hot Pockets 3 lbs. NY Strip Steaks 3 lbs. Sahlen’s Hot Dogs 1 Chicken (whole or cut) 2 lbs. Beef Sausage 3 lbs. NY Strip Steaks 5 lbs. Chicken Leg Quarters 4 lbs. Hot Dogs (Pork, 5 lbs. Loin End Chops or 4 lbs. Bone-In Chicken Breast 3 lbs. NY Strip Steaks 2 lbs. Pepper Steak or Chicken, or Turkey) 4 lbs Center Cut Chops 3 lbs. Sahlen’s Hot Dogs 3 lbs. Pork Steaks Stew Beef 3 lbs. Pork Steaks 5 lbs. Whiting Fish 1- 10 lb Box Spare Ribs 2 lbs. Whiting Fish 3 T-Bone Steaks 4 pc.
    [Show full text]
  • Preparing and Cooking Beef
    U~IVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION COLUMBIA, MISSOURI CIRCULAR 159 JUNE, 1927 Preparing and Cooking Beef JESSIE ALICE CLINE AND ROSALIE S. GODFREY Beef may be divided into two great classes with regard to its preparation for the table: tender beef and tougl~ beef. In general, two factors determine whether a piece of beef is going to be tough or tender; the age of the animal, and the place on the animal from which the cut. is taken, or in other words, whether or not it comes from a part of the body where the muscles are used a great deal. For example, cuts from the rib or loin of most any animal will be tender, as thes.e muscles are used very little, while cuts from the round, the shoulder~ or from the neck will always be more or less tough. An excessively high temperature should never be used in the cooking of meats, except to sear steaks and other thin cuts at the beginning of the cooking process. After this type of cut has been seared or browned, then the temperature should be reduced and the meat cooked at a comparatively low temperature. A high temperature shrinks and hardens the connective tissue, the substance which is found in large amounts in the tough meats, while a low temperature in the presence of. steam softens the connective tissue. Tender meat needs only to be so cooked as to retain and develop the flavor and change the color. The way to attain this is to cook by dry heat, that is without the addition of any moisture.
    [Show full text]