DOCSLIB.ORG

New Lunch Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
New Lunch Menu BEGINNING Deviled Eggs 6 Beet pickled eggs, spicy pepper jelly Hummus 7 Warm pita, cucumber, carrots Bacon Wrapped Scallops 10 Served with house barbecue sauce The Montour Pretzel 8 Dutch mustard & beer cheese sauce Tavern Wings 5 for $8, 10 for $11 Hot, mild, chef's choice or BBQ Shrimp Cocktail 10 Served with cocktail sauce Creamy Tomato Soup 5.50 Garnished with grilled cheese crouton French Onion Soup 5.50 GREENS Classic Caesar Salad 5/9 Romaine lettuce, parmesan cheese, croutons, caesar dressing Faith Salad 5/9 Mixed greens, romaine, feta cheese, pecans, golden raisins, julienne carrots, red cabbage, tossed with champagne vinaigrette Spinach & Berry 5/9 Baby spinach, fresh raspberry, strawberry, blueberry, local goat cheese, salted candied pecans, lavender honey and goat cheese dressing Pecan Salad 5/9 Chopped romaine, blue cheese crumbles, craisins, mandarin oranges, cucumber, balsamic dressing Cashew Salad 5/9 Mixed greens, tortilla strips, mandarin oranges, cashews, shredded cheddar & sesame ginger dressing Fruit Cobb Salad 6/11 Mixed greens, mango, fresh blueberries, raspberries, strawberries, honeydew, cantaloupe, candied pecans, feta cheese, fruit vinaigrette Add grilled chicken 4, pecan chicken 5, flat iron steak 6, salmon 6, shrimp 6 WRAPS Wraps are served with kettle chips and a pickle Tuna Wrap 8 PBI tuna salad, lettuce, tomato, wheat wrap Caesar Wrap 9 Grilled chicken, romaine lettuce, pecorino, caesar dressing, wheat wrap Consuming raw or under cooked meat and eggs may increase your risk of foodborne illness SIGNATURE BURGERS All signature burgers are hand formed daily using our private blend of sirloin, chuck, brisket, & short rib. Served with French Fries The Tavern 11 American cheese, leaf lettuce, tomato, red onion, brioche roll The Lancaster 12 Applewood smoked bacon, smoky cheddar, fried egg, field greens, tomato, horseradish mayo, brioche roll The Fire Pit 12 Blackened, blue cheese, roasted red peppers, field greens, red onion, tomato, special sauce, brioche roll The Garden Burger 12 Veggie burger, cucumber, char-pickled onions, lettuce, tomato, gluten-free roll HANDHELD All handhelds served with kettle chips Crab Cake BLT 16 Apple wood smoked bacon, lettuce, tomato, remoulade, brioche roll Buttermilk Chicken Sandwich 11 Lightly breaded fried chicken, with applewood bacon, maple-dijon sauce, house-smoked cheese, lettuce and tomato on brioche roll Open-faced Meatloaf 10 House-made meatloaf, melted cheddar cheese, gravy, sourdough Smoked Grilled Cheese 9 Smoky cheddar, blue cheese, mozzarella, prosciutto, soppressata, fresh tomato, challah bread Tavern Steak Sandwich 10 Onions, peppers, american cheese, italian roll Reuben 9 Grilled rye bread, corned beef, sauerkraut, thousand island dressing PBI Club 10 Turkey, ham, american cheese, lettuce, tomato, applewood smoked bacon, mayonnaise, toasted wheat Mel's Chicken Salad Croissant 9 Chicken, grapes, walnuts, & celery on a croissant MAIN Chicken Cavatelli 12 Grilled chicken, spinach, sun dried tomato, olive oil, fresh basil, parmesan, garlic, white wine sauce Lemon Chicken 17 Grilled or egg battered chicken breast, lemon pan sauce, potato and vegetable of the day Steak Frites 18 10 oz Flat Iron steak, french fries, vegetable of the day Fish and Chips 14 Lager battered haddock, french fries, remoulade, coleslaw Whiskey Salmon 21 Grilled salmon with a whiskey citrus sauce, served with potato and vegetable of the day.
Load more

Recommended publications
  • 1 MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad Tatarikastmes 4
    MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad tatarikastmes 4 € Rings of calamary Õllepunnid 3 € Beer fubsies Marineeritud kanatiivad 4 € Chicken wings Paneeritud kanafilee ribad 4 € Crusted chicken strips Taimetoitlase sekser 3 € Vegetarians plate Juustuvalik 15 € Cheese plate Müllerbeck´i vaagen (4-le inimesele) 18 € (õllesigar, juust, kanatiivad, marineeritud kurk, praeleivad) Müllerbeck´s plate (Beer cigars, cheese, chicken wings, pickles, fried bread) Seeneamps sinihallitusjuustu ja peekoniga 5 € Mushroom bites with blue cheese and bacon Eelroad/Starters Müllerbecki panniroog 6 € Müllerbeck´s mish-mash Suvevärskus (kana või krevettidega) 4 € Summer freshness salad (chicken or shrimp) Feta salat kreekapähklitega 4.50 € Salad with Feta cheese and walnuts Keelesalat praeleival 4 € Tongue salat on fried bread 1 Supid/Soups Koorene kreveti-lõhesupp 3 € Creamy shrimp soup Suitsujuustusupp 3 € Smoked cheese soup Seljanka 3 € Russian meat soup Pasta/Pasta Kukeseene-kanapasta 8 € Chanterelle-chicken pasta Taimetoitlase pasta 7 € Vegetarian pasta Mereannipasta 8 € Seafood pasta Lastele/For kids Kiievi kotlet friikartuliga 3.50 € Chicken kiev with french fries Pelmeenid hapukoorega 3 € Dumplings with sour cream Viineripasta 3 € Wiener pasta Praed/Entrees Kaarna kana juustu-ananassi kattega 10 € Kaarna´s chicken with cheese-pineapple covering Müllerbeck´i marineeritud lammas köögiviljawokiga 20 € Müllerbeck´s pickled lamb with vegetable wok Müllerbeck´i šnitsel šampinjoni kastmega 10 € Müllerbeck´s cutlet with champignon sauce Karbonaad kukeseene
    [Show full text]
  • Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa
    Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 2, p. 76-82 doi: https://doi.org/10.5219/1024 Received: 28 January 2019. Accepted: 31 January 2019. Available online: 28 February 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa ABSTRACT Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow’s milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow’s milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.
    [Show full text]
  • Direct Link to Fulltext
    CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1.
    [Show full text]
  • Imported Cheese Guide
    Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
    [Show full text]
  • Primary Investigation Into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products
    Hindawi Journal of Chemistry Volume 2018, Article ID 5942081, 8 pages https://doi.org/10.1155/2018/5942081 Research Article Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products Laura-Artemis Bouzalakou-Butel,1 Pantelis Provatidis,1 Keith Sturrock,2 and Alberto Fiore 1 1Division of Food & Drink, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK 2Division of Science, School of Science Engineering and Technology, Abertay University, Dundee DD1 1HG, UK Correspondence should be addressed to Alberto Fiore; a.fi[email protected] Received 15 June 2018; Revised 25 October 2018; Accepted 11 November 2018; Published 5 December 2018 Academic Editor: Annalisa De Girolamo Copyright © 2018 Laura-Artemis Bouzalakou-Butel et al. .is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. .is can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking).
    [Show full text]
  • FDA's Domestic and Imported Cheese Compliance Program Results
    Food Protection Trends, Vol. 31, No. 4, Pages 216–226 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 FDA’s Domestic and Imported Cheese Compliance Program Results: January 1, 2004—December 31, 2006 DENNIS J. D’AmICO* and CatHERINE W. DONNELLY Dept. of Nutrition and Food Sciences, 109 Carrigan Drive, 361 Joseph Carrigan Wing, University of Vermont, Burlington, VT 05405, USA INTRODUCTION ABSTRACT Current regulations governing the Between January 1, 2004, and December 31, 2006, the U.S. use of raw, heat-treated and pasteurized Food and Drug Administration tested a total of 17,324 cheese milk for cheesemaking were promulgated samples as part of the Domestic and Imported Cheese and in 1949. One of two options could be selected by cheesemakers to assure the Cheese Products Compliance Program. Of 2,181 cheese samples safety of cheese: pasteurize milk intended examined for the presence of Listeria monocytogenes, 2.4% were for cheesemaking, or hold the cheese at positive. Approximately half of the positive samples (52%) were a temperature not less than 35°F (1.67 traced to imported Mexican-style soft cheese or soft-ripened °C) for a minimum of 60 days (9, 10). cheeses, primarily from France and Italy. A total of 3,520 cheese Research has shown that numerous samples were analyzed for the presence of Salmonella, with 1.3% pathogenic organisms including Salmo- testing positive; in general, the majority of samples came from soft nella spp., Escherichia coli O157:H7 and or soft-ripened cheeses produced in Mexico or Central America.
    [Show full text]
  • Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese
    Akademik Gıda ® ISSN Print: 1304-7582, Online: 2148-015X http://www.academicfoodjournal.com Akademik Gıda 13(4) (2015) 276-285 Ara ştırma Makalesi / Research Paper Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese Ahmet Ayar 1 , Hatice Siçramaz 1, Durmu ş Sert 2 1Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey 2Necmettin Erbakan University, Department of Food Engineering, Konya, Turkey Geli ş Tarihi (Received): 11.05.2015, Kabul Tarihi (Accepted): 10.06.2015 Yazı şmalardan Sorumlu Yazar (Corresponding author): [email protected] (A. Ayar) 0 264 295 59 28 0 264 295 56 04 ABSTRACT In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese.
    [Show full text]
  • The Iowa Homemaker Vol.20, No.3
    Volume 20 Article 1 Number 3 The Iowa Homemaker vol.20, no.3 1940 The oI wa Homemaker vol.20, no.3 B. Hughes Iowa State College Beth Bailey McLean Iowa State College Winnifred Cannon Iowa State College Dorothy Lee Conquest Iowa State College Margaret Read Iowa State College See next page for additional authors Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Hughes, B.; McLean, Beth Bailey; Cannon, Winnifred; Conquest, Dorothy Lee; Read, Margaret; Hakes, Jean; Mason, Nancy; Simpson, Bette; Garberson, Patricia; Greene, Helen; Thomas, Marjorie; and Jensen, Ruth (1940) "The oI wa Homemaker vol.20, no.3," The Iowa Homemaker: Vol. 20 : No. 3 , Article 1. Available at: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. The oI wa Homemaker vol.20, no.3 Authors B. Hughes, Beth Bailey McLean, Winnifred Cannon, Dorothy Lee Conquest, Margaret Read, Jean Hakes, Nancy Mason, Bette Simpson, Patricia Garberson, Helen Greene, Marjorie Thomas, and Ruth Jensen This article is available in The oI wa Homemaker: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 THE IOWA HOMEMAKER A Review of Activity in the World's Largest School of Home Economics Iowa State College, Ames, Iowa Editor-in-Chief \[YRTLF.
    [Show full text]
  • Smoking of Dairy Products
    Journal of Nutritional Health & Food Engineering Editorial Open Access Smoking of dairy products Editorial Volume 4 Issue 1 - 2016 Food is a group of basic nutrients element which consists of Magdy Mohamed Ismail proteins, fats, carbohydrates, minerals, salts, vitamins, fiber and Dairy Technology Department, Agricultural Research Center, enzymes, in addition to water. Most of these elements present in Egypt groups complement each other. Complementarity of these elements forms proper food. Correspondence: Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Food preservation goes back to the last Ice Age, about 15,000BC, Research Center, Egypt, Email [email protected] when humans discovered for the first time a way of preserving food Received: January 11, 2016 | Published: January 29, 2016 by smoking it. The evidence for this lies in the caves at Les Eyzies in the Dordogne in France, where this way of life is well portrayed in carvings, engravings and paintings.1 Smoking of food is one of the oldest methods used from 10,000years. Sensory active components such as phenol derivatives, carbonyls, organic acids and their esters, lactones, pyrazines, pyrols and furan d. Flavouring with smoke flavours prepared by mixing chemically- derivatives are responsible for many of the aromatic properties of meat defined substances. products.2 Khamis3 reported that smoking of food and food products Smoke flavourings can be divided into two main groups: is a common and old process, and one of the best ways to keep food from spoiling where wood smoke contains substances that inhibit the i. Smoke flavourings made from smoke from burning wood: growth of spoilage organisms and thus improves the keeping quality Condensed smoke possibly with adjuncts added and where of the product, and also imparts an agreeable taste and appearance of some components of health concern may have been removed.
    [Show full text]
  • Garden Open Kitchen
    Menu Supë e ditës.......................................................................................................... 2.00€ Soup of the day Supë Peshku......................................................................................................... 3.00€ Fish Soup Supë Minestrone................................................................................................. 2.50€ Soup Minestrone Rukolla Sallatë ................................................................................................... 3.50€ Rukolla, domatina, parmixhano, shegë. Rucola Salad Rucola, cherry tomatoes, parmesan, pomegranate. Shef Sallatë..................................................................................................................... 4.50€ Salcë tartufi, spinaq, rukolla, marulë iceberg, kërpudha, arra, bajame, susam. Chef Salad True sauce, spinach, rucola, Iceberg lettuce, mushroom, walnut, almond, sesame. Garden Sallatë .................................................................................................... 3.90€ Mango, marulë e g jelbërt, marulë iceberg, rukolla, domatina, parmixhano, karrotë, arra. Garden Salad Mango, green lettuce, iceberg lettuce, rucola, cherry tomatoes, parmesan, carrots, walnut. Sallatë e gjelbërt me Agave................................................................................ 3.50€ Sallatë e g jelbërt, spinaq, rukola, domatina, shurup agave. Green Salad with Agave Green salad, spinach, rucola, cherry tomatoes, agave syrup. Sallatë fruta deti .................................................................................
    [Show full text]
  • Real California Cheese Processor List
    California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com Real California Cheese Processor List October 25, 2016 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services 9TH STREET CHEESE, INC. 06-148 Bravo Farms Cheese Cheddar (Plain & Flavored Varieties) DBA BRAVO FARMS CHEESE Feta 128 North 9th Street Gouda (Dutch Style, Smoked, Vurig, Habanero) Fowler, CA 93625 Phone: 559-834-3222 Fax: 559-834-3223 Email: [email protected] Established 2010 Export, Retail Sales, Viewing ALOUETTE CHEESE USA LLC 06-13573 Private Label Cream Cheese Gilbert Bourgoin, Plant Manager 17575 Valley Blvd. City of Industry, CA 91744 Phone: 626-810-2993 Fax: 626-810-3452 Website: www.alouettecheese.com Email: [email protected] ANGELO & FRANCO THE MOZZARELLA GUYS06-00004M Angelo & Franco Ciliegine Anna Maria Della Ripa, Executive Assistant The Mozzarella Guys
    [Show full text]
  • List of Smoked Foods - Wikipedia Page 1 of 12
    List of smoked foods - Wikipedia Page 1 of 12 List of smoked foods From Wikipedia, the free encyclopedia This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list. Smoked meats Contents ◾ 1 Smoked foods ◾ 1.1 Beverages ◾ 1.2 Cheeses ◾ 1.3 Desserts ◾ 1.4 Fish ◾ 1.4.1 Seafood ◾ 1.5 Meats ◾ 1.5.1 Hams ◾ 1.5.2 Sausages ◾ 1.6 Spices Fish being smoked in Tanji, The Gambia ◾ 1.7 Other ◾ 2See also ◾ 2.1 In cuisines ◾ 3 References ◾ 4 External links Smoked foods Beverages ◾ Islay whisky ◾ Lapsang souchong ◾ Mattha ◾ Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame[2] https://en.wikipedia.org/wiki/List_of_smoked_foods 12/31/2016 List of smoked foods - Wikipedia Page 2 of 12 ◾ Grätzer ◾ Suanmeitang Smoked beverages Schlenkerla Rauchbier, a smoked beer, straight from the cask Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea. Suanmeitang is a beverage that is prepared with smoked Chinese plums Cheeses Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
    [Show full text]