DOCSLIB.ORG

Breakfast Menu March 2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Breakfast Menu March 2018 A LA CARTE BREAKFAST MENU Specialties Molletes Bread with refried beans and cheese; served with a traditional Mexican sauce. ¨ Tradicional fl 12.46 $ 7.00 ¨ With Ham or Chorizo. fl 18.69 $ 10.50 Try Our Delicious Tradicional Chilaquiles fl 24.03 $ 13.50 Mexican Breakfast Fried corn tortilla chips soaked in tomato sauce, topped with cheese, shredded chicken and onions. Buffet Tulum Chilaquiles fl 27.59 $ 15.50 The best flavors of Mexico brought to Fried corn tortilla chips soaked in a green St. Maarten tomato sauce, topped with cheese, shredded chicken, onions and a fried egg. fl 35.60 $20.00 Adults fl 21.36 $12.00 Kids (12 and under) Mexican Arrachera fl 38.27 $ 21.50 Beef skirt steak, topped with a fried egg, served with chilaquiles and refried beans. Eggs The Basics Ranchero Eggs fl 16.02 $ 9.00 Fruit Salad fl 11.57 $ 6.50 Fried eggs served on a fried corn tortilla with Plate of mixed seasonal fruit. refried beans, topped with ranchero sauce and a side of breakfast potato ¨ Add Yogurt + fl 1.78 + $ 1.00 Motuleño Eggs fl 16.02 $ 9.00 Cereal fl 8.90 $ 5.00 Fried eggs served on a fried corn tortilla with Ask for our variety. refried beans, tomato sauce, ham, cheese and peas; served with a side of fried plantain. Oatmeal fl 15.13 $ 8.50 Divorce Eggs fl 16.02 $ 9.00 Served with an order of fruit. Fried eggs served on a fried corn tortilla with refried beans, Bagel topped with red sauce and green sauce and a side of refried beans. ¨With cream cheese and strawberryfl 12.46 $ 7.00 jam. Fried Eggs fl 16.02 $ 9.00 fl 16.02 $ 9.00 With Ham and Sausage. ¨With eggs and sausage. Scramble Eggs fl 16.02 $ 9.00 ¨With cream cheese and salmon. fl 19.58 $ 11.00 With Bacon and breakfast potato Poblano Poached Eggs fl 16.91 $ 9.50 fl 26.70 $ 15.00 Poached eggs topped with poblano slices, Combos served with breakfast potato 1. Pancakes, 2 eggs, sausage or bacon and Breakfast Burrito fl 16.02 $ 9.00 breakfast potatoes Scramble eggs, bacon and cheese wrapped burrito style, with a side of breakfast potato and refried 2. French toast, 2 eggs, sausage or bacon and beans. breakfast potatoes From the Griddle 3. 2 eggs, sausage, bacon, breakfast potatoes Pancakes fl 12.46 $ 7.00 and Toast ¨ Original (3 pieces) **Additional ingridients fl 2.67 ea $2.50 ea ¨ Additional Toppings: +fl 3.56 ea +$ 2.00 ea ¨ Whipped cream, nuts, Peach or Toast, ham, bacon, or egg Pear. ¨ Ham, Sausage or Bacon. *** All combos Includes coffee French Toast fl 12.46 $ 7.00 and one glass of juice Sliced bread soaked in a batter of milk and eggs, lightly fried, covered in a mix of cinnamon and Breakfast is served daily from 7 am - 11 am sugar. A LA CARTE BREAKFAST MENU Fresh Juices Orange & Carrot fl 12.46 $ 7.00 Detox fl 14.24 $ 8.00 Made with fresh orange juice and celery. The Sailor fl 14.24 $ 8.00 A combination of pineapple, parsley, and lime. Omellettes With... Citrus fl 14.24 $ 8.00 Ham & Cheese fl 16.91 $ 9.50 Ham and cheese, served with red sauce and Grapefruit, orange and a hint of lime, breakfast potato sweetened with splenda. Western fl 16.91 $ 9.50 Brunch Cocktails Ham, cheese, green peppers, onions and tomato served with red sauce and breakfast potato Bloody Mary fl 14.24 $ 8.00 The classic Bloody Mary drink. Shrimp fl 22.96 $ 12.90 Shrimp, green peppers, mushrooms, onions and Mimosa fl 14.24 $ 8.00 tomato served with red sauce and breakfast potato Made with fresh orange juice. A Meat Lovers Delight fl 22.25 $ 12.50 Happy Sailor fl 17.80 $ 10.00 Bacon, sausage, ham, beef brisket, green peppers, Its just our regular Sailor but citron vodka onions and topped with cheese, green sauce and makes it happy. served with breakfast potato Red Snapper fl 17.80 $ 10.00 Bacon Temptation fl 19.58 $ 11.00 Bloody Mary’s cousin, perfect for a lunch in Bacon topped with cheddar cheese and served with breakfast potato the Caribbean. Brunch Bunny Spinach. & Mushrooms fl 19.58 $ 11.00 fl 17.80 $ 10.00 Fresh carrot juice, lime, Tequila reposa- Spinach, mushrooms and cheese, topped with a do and a splash of orange juice. hollandaise sauce served with breakfast potato Big Steak fl 27.59 $ 15.50 Arrachera, mushrooms, green pepers, onions and tomato topped with Ranchero sauce and a side of refried beans or breakfast potato SIMPSON BAY RESORT & MARINA is glad to present “LA PATRONA”, the First Fine Mexican Cuisine restaurant in St. Maarten. If you are looking for an authentic culinary Mexican experience you are in the right place, we have 100% Mexican dishes, made by an authentic Mexican chef. Build your own Omellette Come and enjoy a delicious meal with a seaside view, Regular fl 13.35 $ 7.50 or join us in the afternoon for peaceful atmosphere inside our main salon decorated with Mexican influence. Egg Whites fl 15.13 $ 8.50 La Patrona’s Table, is a special area inside the Ingredients restaurant, for people who wants to maximize the ¨ Deli: Ham, Turkey ham, + fl 3.56 + $ 2.00ea experience or have a private event; by reservation only. Bacon, Sausage, Chorizo. Whether you are looking for breakfast, lunch or a ¨ Cheese: Swiss, Cheddar, fine dinner, this restaurant will offer a new experience + fl 3.56 + $ 2.00ea Gouda, Monterrey Jack. that you cannot miss. ¨ Vegetables: Mushrooms, +fl 3.56 + $ 2.00ea INFORMATION Onions, Bell pepper, Tomatos, Peas, Spinach. ¨ Lunch from 12 pm to 5 pm ¨ Specials: Smoked salmon + fl 5.34 + $ 3.00ea ¨ Dinner from 6 pm to 10.00 pm with creme cheese, Arrachera. ¨ La Patrona’s Table Reservation at EXT. 5500, maximum of 12 persons. Breakfast is served daily from 7 am - 11 am .
Load more

Recommended publications
  • Master List - Lectures Available from Culinary Historians
    Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning ​ "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the ​ Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast ​ in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, ​ inns, taverns and cabarets sold food that was varied and sometimes even sophisticated.
    [Show full text]
  • Mundelein Is Best Known for Its Numerous Independently Owned and Operated One- Of-A Kind Restaurants As Well As Popular Family Restaurants
    Mundelein is best known for its numerous independently owned and operated one- of-a kind restaurants as well as popular family restaurants. For your convenience and quick reference, here is a listing of Mundelein restaurants. This information is also available on Mundelein’s handy mobile app—available for a free download on Google Play or the Apple App Store. MUNDELEIN RESTAURANT MAP Brand Promise Mundelein will be Central Lake County’s premier location for entrepreneurs and known as a welcoming community. M U N D E L E I N www.mundelein.org RESTAURANT GUIDE Name Address Location Phone Website Description Alef Sausage & Deli 354-356 Townline Rd. SC 847-566-0008 www.alefsausage.com Homemade sausage and deli meats Arby’s 520 Townline Rd. SC 847-837-2370 www.arbys.com Roast Beef, sandwiches, salads AREA General Store 18 E. Park St. DT 847-393-7519 - Coffee shop Azteca Restaurant 346 N. Seymour Ave. DT 847-566-0001 www.aztecarestaurante.com Mexican cuisine Baskin Robbins 346 N. Lake St. DT 847-949-4411 www.baskinrobbins.com Ice Cream Baskin Robbins 722 S. Route 83 MM 847-566-6500 www.baskinrobbins.com Ice Cream Bill’s Pizza & Pub 624 S. Lake St. DL 847-566-5380 (pizza) 847-566-6508 (pub) www.billspizzapub.com Pizza, sandwiches, salads Carnitas Don Chuy 700 Diamond Lake Rd. DL 224-433-3889 www.carnitasdonchuy.com Authentic Mexican cuisine Blue House Korean BBQ 1484 Townline Rd. BC 847-566-4200 - Korean cuisine Bosacki’s Home Brew 610 E. Hawley St. DT 224-778-5400 www.bosackishomebrew.com Microbrewery Burger King 1520 S.
    [Show full text]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]
  • Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications
    En HENRIQUES, CLÁUDIA, MOREIRA, MARIA CRISTINA y CÉSAR BITTENCOURT, PEDRO, Tourism and History World Heritage Case Studies of Ibero-American Space. BRAGA (Portugal): Interdisciplinary Centre of Social Sciences, Unive. Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications. DE JESUS CONTRERAS, DANIEL y THOME-ORTIZ, HUMBERTO. Cita: DE JESUS CONTRERAS, DANIEL y THOME-ORTIZ, HUMBERTO (2016). Traditional Mexican Cuisine and Tourism: New Meanings of Heritage Cuisine and Its Sociocultural Implications. En HENRIQUES, CLÁUDIA, MOREIRA, MARIA CRISTINA y CÉSAR BITTENCOURT, PEDRO Tourism and History World Heritage Case Studies of Ibero-American Space. BRAGA (Portugal): Interdisciplinary Centre of Social Sciences, Unive. Dirección estable: https://www.aacademica.org/humberto.thome.ortiz/34 Esta obra está bajo una licencia de Creative Commons. Para ver una copia de esta licencia, visite http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es. Acta Académica es un proyecto académico sin fines de lucro enmarcado en la iniciativa de acceso abierto. Acta Académica fue creado para facilitar a investigadores de todo el mundo el compartir su producción académica. Para crear un perfil gratuitamente o acceder a otros trabajos visite: http://www.aacademica.org. © CICS.NOVA.UMinho 2016 You can find this publication freely available at: www.lasics.uminho.pt/ojs/index.php/cics_ebooks/issue/view/212 Book Title Tourism and History World Heritage – Case Studies of Ibero-American Space Citation Henriques, C., Moreira, M. C., César, P. A. B. (Eds.) (2016), Tourism and History World Heritage – Case Studies of Ibero-American Space, Interdisciplinary Centre of Social Sciences – University of Minho (CICS.NOVA.UMinho) Disclaimer This e-book contains chapters by many authors.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Mexican Cuisine - from the Maya to Mcdonalds
    University of Texas Rio Grande Valley ScholarWorks @ UTRGV History Faculty Publications and Presentations College of Liberal Arts 6-2014 Mexican Cuisine - From the Maya to McDonalds Irving W. Levinson The University of Texas Rio Grande Valley, [email protected] Follow this and additional works at: https://scholarworks.utrgv.edu/hist_fac Part of the Food Science Commons, and the History Commons Recommended Citation Levinson, Irving W., "Mexican Cuisine - From the Maya to McDonalds" (2014). History Faculty Publications and Presentations. 44. https://scholarworks.utrgv.edu/hist_fac/44 This Article is brought to you for free and open access by the College of Liberal Arts at ScholarWorks @ UTRGV. It has been accepted for inclusion in History Faculty Publications and Presentations by an authorized administrator of ScholarWorks @ UTRGV. For more information, please contact [email protected], [email protected]. MEXICAN CUISINE – FROM THE MAYA TO MCDONALD’S Good afternoon – I’m pleased that you’ve offered me another invitation to spend some time with you and today’s topic will be very different that the previous one. Last time, we talked about México’s political and economy history. Now, we shift to the more filling topic of Mexican cuisine. The food a people place on their tables tells us much about their history and their culture. In México, we have two very different traditions of cooking that came together gradually during the past hundred or so years. The traditions were those of the Spaniards on the one hand and of the Indians and mestizos who comprised the majority of Mexicans during the colonial era.
    [Show full text]
  • The Breakfast Club Introduction the Breakfast Segment Has Shown Impressive
    The Breakfast Club Introduction The breakfast segment has shown impressive March 2013 gains within the restaurant industry over the past few years, with key breakfast trends continuing to move into new and exciting territories. Lately, operators are offering everything from creative egg dishes and sandwiches to Mexican flavor fusions, all while keeping popular attributes like health and portability front and center. Tracking the Top Growing Breakfast Items Since 2008, the top five fastest-growing breakfast items are yogurt, frittatas, oatmeal, burritos, and huevos rancheros. Paying particular attention to menu items showing the most growth, it's evident that each one represents a sub- Menu Item Growth (’12 vs. ’08) trend in the industry—frittatas representing an overall push Yogurt 36% toward creative egg dishes; Frittata 31% yogurt and oatmeal representing Oatmeal 15% consumers' desire for healthful Huevos Rancheros 11% ingredients; huevos rancheros Burrito 11% and burritos representing an Sandwich 7% embrace of Mexican flavors. As Corned Beef Hash 6% more and more consumers look Benedict 5% for culinary innovation, more and Pancakes 4% more operators are introducing Ham & Eggs 3% these popular items at their French Toast 2% restaurants. Steak & Eggs 1% Egg Ingenuities on the Menu With items like frittatas, skillets, and benedicts showing significant menu growth since 2008, it's no surprise that operators are scrambling (pun intended) to come up with one-of-a-kind egg dishes. In fact, as the table above shows, egg variations beyond the usual omelet account for six of the top twelve menu items showing the most growth. Many family and fast-casual dining establishments rolled out unique egg dishes in the past year.
    [Show full text]
  • Foodways of Mexico
    Beyond the Burrito: Foodways of Mexico by Claudia Alarcón THE IDEA ORIGINATED with Gail Sanders, from pre-Columbian times Program Coordinator of LLILAS’s Mexican Cen- to the present day. My A list ter, as she was planning events for the Mexico of speakers was ambitious: 2010 series to celebrate the dual anniversaries culinary historian Rachel T of the bicentennial of Mexican independence Laudan, legendary cookbook from Spain in 1810 and the centennial of the Mexican Revolution author and researcher Diana in 1910. Gail thought there might be something LLILAS could do to Kennedy, historian Jeffrey explain the rich history of Mexican cuisine and to educate people on Pilcher from the University what really constitutes Mexican food, to dispel the misconception that of Minnesota, and Iliana de it is all burritos and enchilada plates. Anthropology professor Brian la Vega, a renowned chef Stross, who has led a graduate seminar on the topic of foodways, and culinary instructor at the suggested a former student, a native of Mexico City and longtime Culinary Institute of America Austin resident who had become a professional food writer. That in San Antonio. Our timing would be me. was right, and all agreed to When I was a student at UT, the concept of studying food as a participate. The result was serious topic met with some skepticism, except from Stross, who the speaker series Foodways through his encouragement helped launch my food-writing career. of Mexico: Past, Present, and Iliana de la Vega. Today, foodways is considered a legitimate area of study, and many Future.
    [Show full text]
  • The Feasibility of a Market for a Puerto Rican/ Caribbean Restaurant
    Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1994 The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study Yvonne Battistini Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Battistini, Yvonne, "The eF asibility of a market for a Puerto Rican/ Caribbean restaurant in Rochester, New York: A Pilot study" (1994). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. THE FEASIBILITY OF A MARKET FOR A PUERTO RICAN / CARIBBEAN RESTAURANT IN ROCHESTER, NEW YORK: A PILOT STUDY by Yvonne Battistini A Project submitted to the Faculty of the School of Food, Hotel and Travel Management at Rochester Institute of Technology in partial fulfillment of the requirements for the degree of Master of Science November, 1994 ROCHESTER INSTITU1E OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation of ThesislProject Findines Name:'iuonne Bat t j st j n j Date:6/l5/99SS#: _ Title of Research: The Feasibility of a market for a Puerto Rican/ Carribean Restaurant in ROchester, NY: A pilot Study Specific Recommendations: (Use other side if necessary.) Thesis Committee: (1) _...IoDLIoor.......,----l'R~i~c~h~aW::r....:::d~M~a:.::.r..::;e..::;c,;.;k.::.i (Chairperson) (2) _ OR (3) _ Faculty Advisor: Number of Credits Approved: _ !vIer(fl Date Committee Chairperson's Signature Department Chairperson's Signature Note: This fonn will not be signed by the Department Chairperson until all corrections, as suggested in the specific recommendations (above) are completed.
    [Show full text]
  • Cultural Hybridity in the USA Exemplified by Tex-Mex Cuisine
    International Review of Social Research 2017; 7(2): 90–98 Research Article Open Access Małgorzata Martynuska* Cultural Hybridity in the USA exemplified by Tex-Mex cuisine DOI 10.1515/irsr-2017-0011 instead it builds on approaches which maintain that Received: February 1, 2016; Accepted: December 20, 2016 cultures are interconnected and deeply intertwined. Abstract: The article concerns the hybrid phenomenon Thus, transculturation rests upon a continuous change of Tex-Mex cuisine which evolved in the U.S.-Mexico and transformation of cultures (Flüchter and Schöttli, borderland. The history of the U.S.-Mexican border area 2015: 2). ‘While transculturation may include processes makes it one of the world’s great culinary regions where of deculturation and acculturation, it goes beyond loss different migrations have created an area of rich cultural and acquisition: transculturation involves the dynamic exchange between Native Americans and Spanish, and fusion and merging of cultures to produce new identities, then Mexicans and Anglos. The term ‘Tex-Mex’ was cultures and societies’ (Knepper, 2011: 256). Transcultural previously used to describe anything that was half-Texan processes are specially visible in borderlands such as the and half-Mexican and implied a long-term family presence U.S. Southwest / Mexican border where American and within the current boundaries of Texas. Nowadays, the Mexican cultures create cultural hybridity. term designates the Texan variety of something Mexican; The term ‘hybridity’ was first applied to agriculture, it can apply to music, fashion, language or cuisine. genetics and combinations of different animals. Then, it Tex-Mex foods are Americanised versions of Mexican entered social science, anthropology and linguistics.
    [Show full text]
  • EAST HARLEM WALKING TOUR MAP Originally Prepared for the Mount Sinai School of Medicine by Myra Alperson, Noshwalks Updated Annually by Ann-Gel S
    EAST HARLEM WALKING TOUR MAP Originally prepared for The Mount Sinai School of Medicine by Myra Alperson, NoshWalks Updated Annually By Ann-Gel S. Palermo, MPH—CMCA—Email: [email protected] Metro-North Y East 125th Street E. 124th St. E. 123rd St. CENTRAL HARLEM BEGINNING AT W 110TH STREET Boriken Marcus E. 122ndSt. Garvey Park Pleasant Avenue North E. 121st St. General Hosp. OVER- (METRONORTH PARK AVENUE Marqueta … La PASS) E. 120th St. E. 119th St. FIRST AVENUE FIRST E. 118th St. E. 117th St. FIFTH AVENUE FIFTH MADISON AVENUE Y East 116th Street LSAFH East 115th LEXINGTON AVENUE THIRD AVENUE East 114th SECOND AVENUESECOND East 112th East 111th Y East 110th Street CENTRAL PARK FROM 110TH TO 59TH STREETS East 109th Street East 108th Franklin Plaza East 107th Terence East 106th Street Cardinal Settlement Cooke Health Hosp East 105th East 104th Y#6 East 103rd East 102nd MOUNT SINAI MED. CTR. East 101st Center for Multicultural and Community Affairs of The Mount Sinai School of Medicine—www.mssm.edu/cmca– [email protected] SOME LOCAL EAST HARLEM EATERIES! BE SURE TO CHECK THEM OUT! Camaradas 2241 1st Ave (On 115th Street) This restaurant is a worker's public house where camaraderie is built atop of a fine selection of wine, great beers from around the world, excellent music and an innovative blend of the tapas tradition with Puerto Rican cuisine. Lead by a creative and innovative kitchen staff, CAMARADAS has gained instant fame for redefining through qual‐ ity and freshness traditional nuevo Puerto Rican and Latino cuisine in Upper Manhattan.
    [Show full text]