Grocery Noodles & Pasta

Total Page:16

File Type:pdf, Size:1020Kb

Grocery Noodles & Pasta GROCERY NOODLES & PASTA Foulds Mac & Cheese 7.25oz $ 1.79 bx Foulds Wacky Mac 5.5oz $ 2.49 bx Old City Mac & Cheese, Cholov Yisrael 8.25oz $ 3.99 pk Gefen Angel Hair Pasta 16oz $ 2.89 bg Gefen Egg Noodles, Fine 12oz $ 2.19 bg Gefen Orzo 16oz $ 2.99 bg Gefen Penne Pasta 16oz $ 2.89 bg Gefen Shells, Jumbo 12oz $ 3.89 bx Gefen Spaghetti 16oz $ 2.89 bg Gefen Tri Color Spirals 12oz $ 3.49 bg Gefen Gluten Free Noodles, Rotelles 9oz $ 4.79 bx Gefen Brown Rice Noodles, Fine 11.6oz $ 3.99 ea Gefen Brown Rice Noodles, Medium 11.6oz $ 3.99 ea Goodmans Rice Vermicelli, Chicken 8oz $ 2.69 bx Kemach Egg Bows, Large 12oz $ 2.19 bg Kemach Egg Bows, Small 8oz $ 2.19 bg Kemach Egg Noodles, Extra Fine 12oz $ 2.19 bg Kemach Egg Noodles, Medium 12oz $ 2.19 bg Kemach Egg Noodles, Wide 12oz $ 2.19 bg Kemach Noodles, Lasagne 12oz $ 3.59 bx Kemach Noodles, Spaghetti 16oz $ 2.69 bg Kemach Noodles, Elbow Macaroni 16oz $ 2.69 bg Liebers Chow Mein Noodles, Fine 10oz $ 2.59 bg Liebers Chow Mein Noodles, Wide 10oz $ 2.59 bg Manischewitz Egg Noodles, Alphabet 12oz $ 2.89 bg Manischewitz Egg Noodles, Yoke Fr Med 12oz $ 2.49 bg Manischewitz Egg Noodles, Yoke Fr Wide 12oz $ 2.49 bg Manischewitz Bow Ties, Small 12oz $ 2.79 bg Mishpacha Noodles, Ziti 16oz $ 2.49 bg Near East Couscous 10oz $ 3.39 bx Near East Couscous, Chicken/Herb 5.7oz $ 3.39 bx Near East Couscous, Toasted Pine Nut 5.4oz $ 3.39 bx Near East Rice Pilaf 6oz $ 3.39 bx Near East Rice Pilaf, Brown 6.25oz $ 3.39 bx Near East Pilaf, Almond 6.6oz $ 3.39 bx Near East Pilaf, Garlic Herb 6.25oz $ 3.39 bx Near East Pilaf, Lentil 6.75oz $ 3.39 bx Near East Pilaf, Wild Mushroom/Herb 5.25oz $ 3.39 bx Near East Long Grain Wild Rice 6oz $ 4.39 bx Near East Spanish Rice 6.75oz $ 3.39 bx Near East Taboule 5.25oz $ 3.39 bx Orgran Buckwheat Spirals, Gluten Free 8.8oz $ 4.49 bg Orgran Rice/Corn Macaroni, Gluten Free 8.8oz $ 4.49 bg Orgran Rice/Corn Penne, Gluten Free 8.8oz $ 4.49 bg Orgran Rice/Corn Spaghetti, Gluten Free 13.2oz $ 4.49 bg Orgran Rice/Corn Tortelli, Gluten Free 8.8oz $ 4.49 bg Osem Couscous, Toasted Grits 8.8oz $ 1.99 bg Osem Couscous, Toasted Grits 21.6oz $ 6.99 jr Osem Couscous, Tricolor 8.8oz $ 2.19 bg Osem Couscous, North African 12oz $ 3.29 bx Osem Couscous, Whole Wheat 8.8oz $ 3.29 bx Rice Select Couscous, Tricolor 36oz $ 10.59 jr Shibolim Spelt Couscous 10.6oz $ 2.99 bx Pereg Quinoa, Italian Style 12oz $ 6.29 ea Pereg Quinoa , Mushroom 12oz $ 6.29 ea Pereg Quinoa , Plain 12oz $ 6.29 ea Rice Select Texmati White Rice 36oz $ 8.29 jr Rice Select Texmati Brown Rice 36oz $ 8.29 jr Rice Select Texmati White/Brown/Red Rice 36oz $ 8.99 jr Rice Select Sushi Rice 36oz $ 8.49 jr Rice Select Jasmati Rice 36oz $ 8.29 jr Rice Select Risotto Rice 36oz $ 8.29 jr Streits Egg Barley 8oz $ 2.19 bg Streits Egg Barley, Toasted 8oz $ 2.19 bg Sugat Long Grain Brown Rice 2lb $ 5.19 bg Sugat Classic Persian Rice 2lb $ 6.49 bg Sugat Pearl Barley 1.1lb $ 2.99 bg Sugat Roasted Buckwheat 1.1lb $ 4.49 bg Sugat White Quinoa Royal 1.1lb $ 7.69 bg Wolffs Kasha, Medium 13oz $ 4.39 bx Wolffs Kasha, Coarse 13oz $ 4.39 bx Wolffs Kasha, Whole 13oz $ 4.39 bx Osem HnS Chinese Rice, Noodles, Veg 6.3oz $ 3.89 ea Osem HnS Majedra Rice & Lentils 6.3oz $ 3.89 ea Osem HnS Couscous w/ Veg 4.6oz $ 3.89 ea Osem HnS Israeli Couscous 4.6oz $ 3.89 ea Osem HnS Pasta w/ Tomatoes 6oz $ 3.89 ea Osem HnS Spanish Rice 4.9oz $ 3.89 ea.
Recommended publications
  • Lunch Box Soups, Salads & Sandwiches Contents
    lunch box soups, salads & sandwiches contents 2 soup 3 pre-made soup 6 bases, bones, broth 7 grains & noodles 9 produce - soups 11 salads 12 produce - salads 14 dressings 15 proteins 18 toppings 19 sandwiches 20 bread 21 cheese 22 meat 23 add-ons 26 condiments 27 to-go containers soup's on! As a starter or main dish, soups offer Soup can both stimulate the appetite endless opportunities for both & fill a diner up. It can be full of profitability and creativity. Soup is comfort or a light palate cleanser. one of the most versatile foods and Spring, Summer, Winter or Fall, soup has been a mainstay in cuisine since is popular year-round. the history of cooking began. Chowders, ramen, bisque, consume, With a low food cost and high profit gazpacho, gumbo, pho, ... there is margin, soup is a literal liquid asset room on every menu for a good soup. for all operators, while also being thought of as a healthy and nourishing option for consumers. pre-made soup & chili ITEM # DESCRIPTION PACK SIZE BRAND 33098 CHILI ANGUS W/ BEANS 2/8 LB KETTLE CUISINE 400458 CHILI QUINOA & SWEET POTATO 2/8 LB KETTLE CUISINE 453436 CHILI THREE BEAN 2/8 LB KETTLE CUISINE 400701 CHILI THREE BEAN VGT 4/4 LB BLOUNT 453405 CHOWDER CORN & SPICY CRAB 2/8 LB KETTLE CUISINE 453535 CHOWDER CORN GRILLED CHICKEN 2/8 LB KETTLE CUISINE 453421 CHOWDER NEW ENGLAND CLAM 2/8 LB KETTLE CUISINE 962032 CHOWDER NEW ENGLAND CLAM EXTRE 4/4 LB BLOUNT 950399 CHOWDER SHRIMP & ROASTED CORN 4/4 LB BLOUNT 410424 CHOWDER WHITE CORN & MISO 4/4 LB KETTLE CUISINE 410432 SOUP ALBONDIGAS 2/8 LB KETTLE
    [Show full text]
  • Il Lupo Nella Provincia Di Arezzo
    lupo nuovo optima 5-06-2006 19:09 Pagina 2 il lupo IN PROVINCIA DI AREZZO A cura di Marco Apollonio e Luca Mattioli Provincia di Arezzo Le Balze lupo nuovo optima 5-06-2006 19:09 Pagina 4 Referenze fotografiche Indice Graziano Capaccioli: Figure 3.10, 3.11, 4.2, 5.4, 5.13, 8.2, 8.9, 9.12, 10.19 e pagine 6, 10, 148 Graziano Tortelli: Figura 4.3 Roberto Zaffi e Luciano Piazza: Figure 4.8, 5.10, 7.13, 10.17? e pagine 86, 114, 130, 154 Corpo Forestale dello Stato di Arezzo: Figura 6.6 e pagina 66 Elisa Avanzinelli: Figura 5.18 Claudia Capitani: Figure 2.1, 4.6, 5.2, 5.3, 5.6, 5.7, 5.8, 5.9, 6.8, 10.4b e pagine 44 Andrea Gazzola: Figure 10.1, 10.4a, 10.5a, 10.7, 10.8, 10.9 IL LUPO IN PROVINCIA DI AREZZO M.F. Di Benedetto, A. Gazzola, M. Geri, D. Mirco Geri: Figura 5.23 Giustini, L. Iacolina, P. Lamberti, S. Marsili, L. Paolo Lamberti: Figura 5.20 Mattioli, A. Vanni, A. Viviani. Alessia Viviani: Figure 1.1, 4.4, 4.5, 5.21, 10.5b e pagine 28, 102 1) IL CENTRO STUDI DI CASA STABBI E LA LINEA EDITORIALE SULLA 8) RAPPORTO PREDA-PREDATORE: CONSERVAZIONE E GESTIONE IL SISTEMA DELL’ALPE DI CATENAIA Foto di copertina: Graziano Capaccioli DELLA FAUNA Paolo Lamberti, Marco Alboni . 103 Roberto Vasai . .7 Hanno contribuito al contenuto di questo capito- Grafica: Margherita Barcucci lo: M. Apollonio, C.
    [Show full text]
  • Catalogo-Frigor-Carni.Pdf
    CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno.
    [Show full text]
  • From Intense Flavor Shots for Cooks to Pop-Up Toaster Hamburgers And
    BY A. ELIZABETH SLOAN BORDER CROSSINGS From intense flavor shots for cooks to pop-up toaster hamburgers and microwaveable cans, global shopping carts are full of innovative product options with excellent potential for adapting to new markets. espite a very tough economy quarterly decline, Asia Pacific economy improves (Nielsen, 2011b). worldwide and regulatory remains the region where consum- But it’s not all doom and gloom. issues affecting the devel- ers demonstrate the most optimism; Global supermarket sales of food Dopment of healthful new Indian consumers are the most pos- and beverage products are pro- foods in the European Union, the itive. Six in 10 global consumers jected to reach $1.74 trillion global food and beverage market- surveyed by Nielsen in 56 countries by 2015; foodservice sales will place remains full of cutting-edge believe they are still in a reces- be $2.2 trillion (GIA, 2010). product concepts and promising sion; more than half (51%) think Because consumers around the ingredients that might successfully they will still be in a recession in world are taking action for health, be adapted for sale in new markets. a year’s time (Nielsen, 2011a). global sales of functional foods are In June 2011, global consumer Food prices now top the list projected to reach $130 billion by confidence fell to its lowest level in of global consumer concerns, fol- 2015, diet foods $200 billion, foods six quarters. Despite a nine point lowed by the economy; increasing for food allergy/intolerance $26 utility/gas bills rank fifth, and billion, and ingestible nutracos- health concerns are sixth (Nielsen, metics $4.2 billion.
    [Show full text]
  • EDITION the Fresh Pasta CATALOGUE
    22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
    [Show full text]
  • Menu Planner for Private and Large Parties
    Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available.
    [Show full text]
  • Food and Identity in Central Asia Halle (Saale) 2017
    CASCACENTRE FOR ANTHROPOLOGICAL STUDIES ON CENTRAL ASIA II [Ed. Aida Aaly Alymbaeva] FOOD AND IDENTITY IN CENTRAL ASIA HALLE (SAALE) 2017 MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPartment ‘IntegraTION AND CONFLICt’ FIELD NOTES AND RESEARCH PROJECTS XIX MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPARTMent ‘IntegraTION AND CONFLICT’ FIELD NOTES AND RESEARCH PROJECTS XIX CASCA – Centre for Anthropological Studies on Central Asia II: Food and Identity in Central Asia http://www.eth.mpg.de/pubs/series_fieldnotes/vol0019.html Published by Max Planck Institute for Social Anthropology, Halle (Saale) P. O. Box 11 03 51 D - 06017 Halle /Saale (Germany) Phone +49 (0) 345 2927 0 http://www.eth.mpg.de ISSN 2193-987X Editor: Aida Aaly Alymbaeva I Series Editor: Günther Schlee Assisted by: Viktoria Zeng and Robert Dobslaw Cover Photo: How to eat tandyr samsa (Osh City, Kyrgyzstan), 2015 © Baktygul Karimova (U. Abdrashitov) Printed 2017 by Max Planck Institute for Social Anthropology, Halle (Saale) © 2017 Max Planck Institute for Social Anthropology TaBLE OF CONTENTS Series Editor’s Preface (Günther Schlee) .................................................... iv Foreword (Bettina Mann) ............................................................................ v Introduction (Aida Aaly Alymbaeva) ......................................................... vii MINORITIES’ CUISINE AND DIFFERENTIATING PROCESSES IN MULTICULTURAL SETTINGS Internationalism on the Table: Dining Ethnicity in One’s Homeland Kazakhstan (Rita Sanders) ..........................................................................
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Synonymous with Fine Food (Prosciutto Di Parma
    80 81 SYNONYMOUS WITH FINE FOOD (PROSCIUTTO DI PARMA, ANYONE?), THIS BOUNTIFUL PROVINCE IN THE HEART OF EMILIA-ROMAGNA ALSO PACKS A PUNCH WHEN IT COMES TO ART AND ARCHITECTURE, AS WITNESSED BY THIS YEAR’S SELECTION OF THE CITY OF PARMA AS ITALY’S CAPITAL OF CULTURE. Fields behind Antica BY CLAUDIA FLISI PHOTOGRAPHS BY LAURYN ISHAK Corte Pallavicina, a medieval castle turned restaurant, inn, and farming estate near the banks of the Po River. DESTINASIAN.COM – APRIL / MAY 2020 APRIL / MAY 2020 – DESTINASIAN.COM 82 83 THE MUSEO DEL CULATELLO ON AN ESTATE NEAR PARMA, IN the northern Italian region of Emilia-Romagna. It was not the sort of museum I had expected from Italy’s Capital of Culture for 2020. There were no religious paintings or Renaissance sculptures; instead, photographs and diagrams described how the black pig of Parma produces the most coveted of prosciutti: culatello di Zibello, a fine- cured ham made from the choicest muscle of the pig’s rump. Then again, food is culture. We are what we eat, and in a place like Parma, where eating is an art form, food has arguably achieved its ultimate artistic expression. Parma was named a UNESCO Crea- tive City of Gastronomy in 2015, making it the first Italian city to re- ceive this recognition. That’s saying a lot in a country where good food is literally everywhere. (I am a bicultural Italian who has lived, studied, worked, and traveled all over the peninsula for decades, and I continue to be struck by how hard it is to get a bad meal in Italy).
    [Show full text]
  • Ricettario Nasce Nell’Ambito Del Progetto Regionale “Sostegno Al Successo Scolastico E Formativo”
    Anno scolastico 2006 – 2007 Istituto Comprensivo di Montecchio Emilia Via XXV Aprile 14 - 42027 Montecchio Emilia (RE) Il presente ricettario nasce nell’ambito del Progetto http://www.scuola.re.it/icmontecchio Regionale “Sostegno al successo scolastico e formativo”. E’ il frutto del lavoro di un gruppo di ragazzi delle classi seconde della nostra Scuola, che si sono impegnati nel laboratorio di informatica. Tale attività ha una valenza altamente educativa: alle competenze informatiche dei singoli alunni, unisce anche il riferimento alle proprie radici culturali, di cui la cucina è espressione. Ogni ragazzo, infatti, ha contribuito attraverso le ricette scritte in precedenza a casa in collaborazione con le mamme o le nonne, a cui va il nostro grazie sentito! I sapori provengono da numerose regioni italiane e da alcuni paesi stranieri, di cui sono originarie le famiglie dei nostri ragazzi. Si tratta di ricette tutte “collaudate” e soprattutto tutte nostre: sono quindi davvero preziose! L’insegnante curatrice del progetto (Lavia Di Sabatino) (Il ricettario è reperibile anche on-line nel sito web del nostro Scuola Secondaria di primo grado ”Jacopo Zannoni” Istituto, tra i progetti significativi della nostra Scuola nel corrente Tel./Fax 0522 864187 anno scolastico). email: [email protected] Antipasto freddo Ingredienti: prosciutto crudo mozzarelline olive bianche (olive verdi) Arrotolare le mozzarelline nel prosciutto crudo e servirle con le olive bianche (olive verdi). Polpette di pane (Purpette ti pan) Ingredienti ½ kg di pane casereccio raffermo 2 uova ½ spicchio d’aglio un ciuffo di prezzemolo sale e pepe quanto basta Ammollare il pane in abbondante acqua tiepida e strizzarlo bene. Impastarlo con tutti gli altri ingredienti, formare delle palline della grandezza desiderata e friggerle in abbondante olio.
    [Show full text]
  • VENICE CITY GUIDE “The Floating City
    VENICE CITY GUIDE “The Floating City,, Massari Travel Srl Via Vittorio Veneto 169 – 00187 Roma Tel +39-06-4821873 Fax: +39-06-4456602 Email: [email protected] Web: www.massari-travel.com VENICE Venice, Italy, is known by several names, one of which is the ‘Floating City’. This is due to the fact that the city of Venice consists of 118 small islands connected by numerous canals and bridges. Yet, the buildings in Venice were not built directly on the islands. Instead, they were built upon wooden platforms that were supported by wooden stakes driven into the ground. Tourist office & information In Venice there are plenty of tourist information offices visitors can turn to in order to learn about the tourist essentials of the city. The 7 offices run by the tourist authority of the province of Venice (namely, APT Venezia) are located both in Venice (the lagoon) and in its mainland surroundings, in key areas like San Marco, the airport or Piazzale Roma.Tourist Information Office at Piazza San Marco 041-5226356/5298730 . Tourist Information Office at the Santa Lucia Train Station in Venice 041-719078. Tourist Information Office on the Lido, at Viale Santa Maria Elisabetta, Gran Viale S.M. Elisabetta, 6/a, 041-5265721/5298720 Transportation If you are staying in Venice and the weather is nice, tour Venice on foot. Being located on a collection of islands in the middle of a lagoon, there are times where you will need to use water transportation to get from one place to another. Venice has a very efficient public transportation service run by the public company ACTV, based mainly on various sized "vaporetto" boats.
    [Show full text]
  • Prices May Change at Any Time Due to Market Price Fluctuations * Appetizers
    * Prices May Change At Any Time Due To Market Price Fluctuations * Appetizers Pickled Herring in Cream Sauce & Onions 5.99 Tossed Green Salad 5.99 Stuffed Derma with Brown Gravy 6.99 Sliders 4 Miniature Hamburgers Chopped Chicken Liver 7.99 with sauteed onions and ketchup 12.99 Stuffed Grape Leaves 7.99 Stuffed Cabbage Sweet & Sour 7.99 Cheese Quesadilla 8.99 Knish (Square or Round) 4.50 Chicken Quesadilla 9.99 Chicken Fingers with Dipping sauce 9.99 Guacamole & Chips 10.99 Mozzarella Sticks with Dipping Sauce 9.99 Ultimate Nachos with Chili, Jalapeños, Buffalo Wings (Plain, Mild or Hot) with Carrots, Cheddar Cheese, Guacamole & Sour Cream 12.99 Celery & Bleu Cheese Dressing 9.99 Hummus with Pita Chips 8.99 Chili with Melted Cheddar Cheese Breaded Mushrooms 9.99 served with Corn Tortillas 9.99 Tacos 9.99 Soups Soup Du Jour Cup 3.99 Bowl 5.99 Consommé with Noodles or Rice Cup 3.99 Bowl 5.99 Consommé with Matzo Ball Bowl 6.99 Rye Ridge HomeStyle Chicken Noodle Soup Cup 3.99 Bowl 5.99 Beverages Rye Ridge HomeStyle Chicken Noodle Matzo Ball Soup Bowl 6.99 illy Coffee “Normale” 2.99 Cold Borscht with Sour Cream Cup 3.99 Bowl 5.99 illy Decaf Coffee 2.99 Cold Borscht with Sour Cream and Boiled Potato Bowl 6.99 Tea 2.75 Herbal Teas 2.99 Crock of French Onion Soup served with Melted Cheese Crock 6.99 Iced Tea or Iced Coffee 2.99 Vegetable Soup Cup 3.99 Bowl 5.99 Hot Chocolate 2.99 Mushroom Barley Soup Cup 3.99 Bowl 5.99 Espresso 3.99 Cappuccino or Iced Cappuccino 4.99 Side Dishes Milk 2.99 Chocolate Milk 3.99 Canned Soda 2.99 Cole Slaw 4.99 Boiled Potato 3.99 Bottled Water 2.99 Potato Salad 4.99 with sour cream 4.99 Vitamin Water 3.50 Dr.
    [Show full text]