DOCSLIB.ORG

Sweetwater, Merrifield Lunch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sweetwater, Merrifield Lunch Lunch STARTERS Tex Mex Eggrolls 10 filled with smoked chicken, corn, black beans, onions, peppers & jalapeno jack cheese...served with avocado dipping sauce Firecracker Shrimp 10 crumb fried & tossed with thin beans and spicy pepper jelly Hot Spinach, Parmesan & Artichoke Dip 12 with fresh tortilla chips Blue Crab & Shrimp Fritters 11 grilled corn salsa & lobster ginger sauce Crispy Fried Point Judith Calamari 13 with onion straws & lobster ginger sauce Lobster Bisque 8 Crab & Corn Chowder 7 SALADS Field Greens Salad 7 grape tomatoes, sun dried cranberries, dates, pine nuts, garlic croutons & champagne vinaigrette...with blue cheese or Laura Chenel goat cheese, add $1 Caesar 8 hearts of romaine & baby greens with Reggiano parmesan Chop House Salad 8 mixed greens, fresh corn, tomato, scallions & basil tossed with buttermilk herb...with monterey jack & cheddar, add $1....with bacon, add $1 Traditional Iceberg Wedge 8 blue cheese, bacon, onion & tomatoes Warm Goat Cheese & Spiced Pecan Salad 9 field greens with grape tomatoes, sun dried cranberries, garlic croutons & champagne vinaigrette Monterey Salad With Spiced Pecans 14 lightly fried chicken on greens with avocado, fresh corn, tomato, crisp tortillas, sun dried cranberries & buttermilk herb * May contain raw or under cooked ingredients. Written information is available upon request regarding these items. Southwest Chicken Salad 15 avocado, fresh corn, black beans, mixed greens, jack & cheddar, tomato, buttermilk herb & a smidge of BBQ sauce Sweetwater Roast Chicken Salad 16 field greens, fresh corn off the cob, tomato, sun dried cranberries, dates, pine nuts, Laura Chenel goat cheese & champagne vinaigrette Grilled Tuna & Field Greens Salad* 19 sesame crusted tuna drizzled with cilantro ginger sauce & served over field greens tossed with champagne vinaigrette, dates, sun dried cranberries, pine nuts & garlic croutons Short Smoked Grilled Salmon Salad* 19 field greens with champagne vinaigrette, sun dried cranberries, dates & pine nuts ...goat cheese, add $1 SANDWICHES Smoked BBQ Pulled Pork 12 on cole slaw...while it lasts Veggie Burger 12 with brown rice, rainbow quinoa, black beans & beets with chipotle mayo, tomato, havarti, guacamole & fries Grilled Chicken & Havarti Cheese 14 with arugula, roasted peppers & mustard mayo on grilled ice box bread with fries Cheddar Cheeseburger* 14 Certified Angus Beef®, Tillamook, mustard mayo, ketchup & pickle with fries Hickory BBQ Burger* 14 Certified Angus Beef®, Tillamook cheddar, Havarti & hickory BBQ sauce with fries Bacon Cheeseburger* 15 Certified Angus Beef®, pecanwood smoked bacon, American cheese, wicked sauce & fries Jumbo Lump Crab Cake 17 with remoulade sauce on a brioche bun with Great American fries BEEF, RIBS & CHOPS BBQ Baby Back Ribs 22 hickory smoked...served with fries & cole slaw Filet Mignon* 8 oz...26, 6 oz...22 roasted cremini mushrooms & garlic mashed potatoes Berkshire Pork Chop* 12 oz...23 hickory grilled with mashed potatoes & grilled broccolini * May contain raw or under cooked ingredients. Written information is available upon request regarding these items. Drunken Rib Eye Steak* 28 5 Star® Reserve...marinated in our Great American Pale Ale with roasted cremini mushrooms & mashed potatoes FRESH SEAFOOD, CHICKEN & PASTA Hickory Grilled Fresh Fish market the best available, hand filleted in house daily Sauteed Jumbo Lump Crab Cakes market with remoulade sauce, fries & cole slaw Crispy Fish Tacos three...15, two...12 habanero slaw & corn tacos with basmati rice & black beans Sweetwater Fried Chicken Tenders 13 with fries, cole slaw & honey mustard dipping sauce Louisiana Pasta 17 with chicken, andouille sausage, tomato, scallions & penne pasta in a spicy creole cream sauce...add shrimp, $4 Wood Grilled Chicken Breast 16 thin green beans & roasted cremini mushrooms on angel hair pasta with brown butter sauce Sauteed Filet Mignon Tips* 16 with tequila lime sauce on penne pasta Short Smoked Salmon Filet* 19 marinated and smoked, then hickory grilled...with mashed potatoes, grilled broccolini & dijon cream SIDES Mashed Potatoes 4 Sweet Potato Fries 4 Grilled Broccolini 4 Great American Fries 4 Roasted Cremini Mushrooms 4 Sauteed Spinach 4 Crispy Brussels Sprouts w. Bacon & Spiced Pecans 4 DESSERTS Key Lime Pie 8 with raspberry sauce * May contain raw or under cooked ingredients. Written information is available upon request regarding these items. Deep Dish Apple Pecan Pie 8 with vanilla ice cream Warm Flourless Chocolate Waffle 8 with vanilla ice cream Warm White Chocolate Bread Pudding 8 with vanilla ice cream & caramel WORLD’S GREATEST FAJITAS World's Greatest Fajitas 13-19 Lunch Portion...Chicken, Steak or Portobello...guacamole, cheddar, Monterey Jack, sour cream, homemade tortillas, sauteed onions, rice & black beans...served sizzling hot. ...extra portobello mushrooms, add $4 World's Greatest Fajitas 18-22 Regular Portion...Chicken, Steak or Portobello...guacamole, cheddar, Monterey Jack, sour cream, homemade tortillas, sauteed onions, rice & black beans...served sizzling hot. ...extra portobello mushrooms, add $4 KIDS UNDER 12 Grilled Cheese 5 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk Cheeseburger 6 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk Mac 'N Cheese 5 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk Chicken Fingers 6 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk Grilled Short Smoked Salmon 7 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk Tenderloin Steak 11 choice of fries, unsweetened applesauce or carrots...fountain soda, juice, lemonade or milk...while it lasts Best Buns Bread Co., our bakery in Shirlington, bakes our bread fresh daily. To reduce your wait in the restaurant, please phone ahead before you leave. Our servers work as a team to guarantee the best service around. * May contain raw or under cooked ingredients. Written information is available upon request regarding these items..
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Meliora Catering
    Meliora Catering ABC Catering Services 1 Meeting Wrap Up $32.00 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini Miniature Muffins 80-120 Cal each $36.00 All Day Delicious Miniature Danish 140-170 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Scones 110-120 Cal each energy up throughout the day. Available for 15 guests or more. Includes appropriate condiments. Yogurt Parfait Cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Java's Coffee Service 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each The Energizer Assorted Scones 430-470 Cal each Donut Holes 45-90 Cal each Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Ripe Bananas 110 Cal each Assorted Juice 110-170 Cal each Iced Tea 5 Cal/8 oz. serving Bottled Water 0 Cal each Java's Coffee Service 0 Cal/8 oz. serving Java's Coffee Service 0 Cal/8 oz. serving AM Perk Up It's a Wrap Includes choice of salad. Granola Bars 190 Cal each Chicken Caesar Wrap 540 Cal each Assorted Individual Yogurt Cups 50-150 Cal each Pepper Jack Tuna Wrap 590 Cal each Iced Tea 5 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Java's Coffee Service 0 Cal/8 oz. serving Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz.
    [Show full text]
  • PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
    DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic
    [Show full text]
  • (2722) Send Our Famous Crab Cakes Nationwide!
    1725 Taylor Avenue • Parkville, Maryland 21234 410-661-4357 NATIONWIDE SHIPPING Visit PappasCrabCakes.com or Call 1-888-535-CRAB (2722) Send our Famous Crab Cakes Nationwide! Family Owned and Operated Since 1972 Crab Mac & Cheese Fried Zucchini Sticks A blend of creamy cheese baked with pasta and Lightly battered zucchini served with a lump crab meat, served with tricolor tortilla chips - 13.99 side of our special “Boom-Boom” sauce - 8.99 Mini Crab Cakes Fried Calamari Five of our FAMOUS Crab Cakes, just a smaller version - 15.99 Lightly dusted in flour and spices, then flash fried until golden brown, served with house marinara - 10.99 Seafood Sampler Crab Pretzel (4) crab balls, fried calamari, (4) sautéed shrimp A JUMBO braided soft pretzel, smothered in our crab dip with and (4) sautéed scallops - 26.99 extra crab meat and shredded jack cheeses on top - 13.99 Enough for two! Santa Fe Egg Rolls Crispy tortillas stuffed with chunks of white meat chicken, Fried Mozzarella beans, corn, and southwestern flavors, Not your average mozzarella stick! with a side of Mandarin duck sauce - 9.99 These are delicious, half-moon shaped fried mozzarella with house marinara for dipping - 8.99 Crab Dip Creamy and delicious! A homemade mixture of Chicken Tenders baked cheeses and crab meat with Old Bay, Chicken tenderloins, breaded and fried, served with warm pita bread - 14.99 with your choice of dipping sauce - 8.99 Try Buffalo Style for 1.00 more Spinach & Cheese Pie Spanakopita & Tiropita! Fresh spinach and feta in Stuffed Mushroom Caps flaky phyllo and a blend of cheeses in philo, Stuffed with crab meat blended with our award winning both baked until golden brown - 11.99 recipe and baked with imperial sauce - 15.99 Pappas’ Wings Quesadilla Ten of the most plump wings in town, tossed in your Shredded cheese with pico de gallo choice of BBQ, Buffalo, Chesapeake Spices, Cheese - 7.99 | Chicken - 10.99 | Crab - 14.99 Lemon Pepper, or try our TNT Buffalo - 10.99 1 lb.
    [Show full text]
  • Menu Descriptions Packet
    Moby Dicks Restaurant Menu & Descriptions Edited: March 2020 (prices not accurate for 2021) 11:30 AM to 9:30 PM late June through Labor Day (Closing earlier in off-season) 508.349.9795 3225 Rt. 6 Wellfleet, MA 02667 Mobys.com Soups Fried Platters Ask about quarts of soup to go! Served with French fries and cole slaw Cape Cod Clam ‘Chowdah’ Moby’s Fried Seafood Special Cup 5.75 Bowl 8.75 A heaping combination of Codfish, Scallops, Whole Belly Clams and Shrimp - MKT Lobster Bisque Cup 6.25 Bowl 9.25 Fish & Chips Absolutely the best! Hooked Atlantic cod - 19 Seafood Gumbo Lobster Cup 6.25 Bowl 9.25 We proudly serve premium hardshell Shrimp Platter lobsters coming from the cold Atlantic Wild white shrimp from the Gulf of Mexico - 19 waters. Starters Clam Strip Platter from local hard-shelled sea clams - 17 1.5 lb. or 2 lb. Lobster - MKT Moby’s Famous Outer Cape Onion Larger sizes when available or by special order A sweet Spanish onion, cut, battered and Scallop Platter deep-fried - 9 All lobsters steamed to order served with Day boat Cape Scallops - 25 drawn butter and corn on the cob. Nantucket Bucket Oyster Platter - 22 1lb. of steamers, 1lb. of mussels and corn Make it a New England Clambake Add Chatham Steamers and Potato - MKT on the cob - MKT Calamari Platter Rings & tentacles lightly fried - 16 Steamers Local Chatham steamers. Served with drawn Whole-Belly Clams butter and clam broth. 1lb. or 2lbs. - MKT Grilled & Broiled The perfect taste of Cape Cod - MKT Dinners Local Atlantic Mussels Fresh mussels steamed and served with Grilled Crab Cake Platter All served with potato & corn on cob.
    [Show full text]
  • For Starters Louisiana Sweet Potato Fries*
    Lump Blue Crab Cake SIDE CHOICES Country Potato Salad ........................ 2.99 Mardi Gras Coleslaw .......................... 2.99 House Cut French Fries ..................... 2.99 White Rice ........................................... 2.99 Baked Sweet Potato (after 5pm) ..... 3.99 Seasonal Vegetables ......................... 3.99 Side Salad ............................................ 3.99 Low Country Greens .......................... 3.99 (mustard & turnip, seasoned with bacon) Photo: Beverly Poppe Beverly Photo: Country Green Beans ........................ 3.99 (seasoned with bacon) FOR STARTERS Louisiana Sweet Potato Fries* ......... 4.99 Lola’s Gouda Grits* ............................. 4.99 (non-vegetarian; made with chicken stock) Add to any entrée .......................................................2.99 Leidenheimer’s Garlic Bread Basket ...2.59 w/mushroom ragout ..................................................5.99 Add to any entrée .......................................................3.99 Crab Cake ................................................ 6.99 Lump Blue Crab hand formed with special *Upgrade sides seasonings. Served on a bed of mixed greens drizzled with a lemon garlic aioli sauce. Hot Crab and Artichoke Dip ..............9.79 Creamy and piping hot. SALADS Cajun Hot Wings & Fries ....................... 8.59 Only one kind ... GOOD and Spicy! Signature Orange Bowl Salad ...........7.99 Chicken Strips & Fries ........................... 9.59 Crisp romaine with mandarin orange and Fresh, hand breaded. caramelized
    [Show full text]
  • Shrimp Remoulade Source: Chef Paul Prudhomme’S Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer Servings
    Shrimp Remoulade Source: Chef Paul Prudhomme’s Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer servings Make the Remoulade Sauce several hours ahead or, preferably, two to three days before serving. It keeps several days refrigerated and improves with time. 3 cups Basic Seafood Stock or water 2 bay leaves ½ teaspoon white pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dry mustard ½ teaspoon ground cayenne pepper ½ teaspoon black pepper ¼ teaspoon dried thyme leaves ¼ teaspoon dried basil leaves 1 ½ pounds unpeeled shrimp, without heads 1 ½ cups Remoulade Sauce 6 large bowl-shaped lettuce leaves 2 cups very thinly shredded lettuce 1 ½ small tomatoes, cut in to 12 wedges 12 black olives 6 large sprigs parsley Combine the stock or water and the seasonings in a large saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Turn heat to high and add the unpeeled shrimp. Cook uncovered over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well. In a medium size bowl, combine the chilled shrimp and the Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center; top with 6-10 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley. Remoulade Sauce 2 egg yolks ¼ cup vegetable oil ½ cup finely chopped celery ½ cup finely chopped green onions ¼ cup chopped fresh parsley ¼ cup horseradish, finely grated fresh or prepared ¼ lemon, seeded 1 bay leaf, crumbled 2 T.
    [Show full text]
  • Proquest Dissertations
    STANDARDIZING THE TASTE OF TRADITION: MARYLAND CRAB CAKES FROM THAILAND By Kelly Feltault Submitted to the Faculty of the College of Arts and Sciences of American University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy In Anthropology Chair: __{3--"-!Uft__::_-=--~-·--· _:.__:___ __ _ Dr. Brett Williams w~ ~a> Dr. · Broad 2009 American University Washington, D.C. 20016 AMERICAN UNIVERSin' LIBRARY l\'4 2,5 UMI Number: 3357495 Copyright 2009 by Feltault, Kelly All rights reserved. INFORMATION TO USERS The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleed-through, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. ® UMI UMI Microform 3357495 Copyright 2009 by ProQuest LLC. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest LLC 789 E. Eisenhower Parkway PO Box 1346 Ann Arbor, MI 481 06-1346 ©COPYRIGHT by Kelly F eltault 2009 ALL RIGHTS RESERVED DEDICATION To my husband, who only eats crab claws. STANDARDIZING THE TASTE OF TRADITION: MARYLAND CRAB CAKES FROM THAILAND BY Kelly Feltault ABSTRACT Blue crabs are the main ingredient in Maryland crab cakes, a regional food symbolizing the Chesapeake and Maryland's state identity. As the taste of Maryland, crab cakes invoke authenticity through the Bay's maritime culture and rural coastal communities.
    [Show full text]
  • Download Menu
    DEVON SEAFOOD GRILL OPENERS GOAT CHEESE BRUSCHETTA OYSTERS ROCKEFELLER BLUE HILL BAY MUSSELS tomato-basil cruda, focaccia crisps, fresh shucked oysters with creamed spinach, white wine and garlic sm. 13 | lg. 19 kalamata olive 13 bacon, shallots, garlic, parm, baked and bubbly to perfection 18 CHILLED SHELLFISH PLATTER* FRIED CALAMARI shrimp cocktail, fresh shucked oysters, jalapeños and carrots, sweet n’ sour, creole FIRECRACKER CAULIFLOWER king crab legs, lobster claws remoulade 16.5 breaded cauliflower a fiery chili sauce, micro Small (serves 2-3) 62 | Large (serves 4-6) 99 greens and sesame seeds 14 SHRIMP COCKTAIL cocktail sauce, creole remoulade 20.5 SOUP & HANDHELDS Choice of one seasonal side. (lobster mac & cheese +$6) SIDE SALAD LEMONGRASS SHRIMP TACOS SPICY CREOLE GUMBO 11 grilled chipotle shrimp, lemongrass aioli, bibb lettuce, pickled red onion, pineapple mango salsa 16 MAINE LOBSTER BISQUE 13 BLACK ANGUS BURGER* CAESAR SALAD sharp cheddar, lettuce, tomato, brioche bun 15 // add bacon (+ $1) grated parmigiano reggiano, croutons, asiago AHI TUNA MELT cheese crisp 10 seared sushi grade tuna, blackening spice, dijon, mayo, fresh herbs, swiss, remoulade sauce, griddled BABY GREENS sourdough 16.5 dried cherries, feta, toasted pine nuts, cherry NEW ENGLAND LOBSTER ROLLS tomatoes, honey balsamic vinaigrette 10 butter toasted sweet rolls, chilled lobster salad, watercress, fries 18 SOUP & SALAD choice of soup and starter salad 17 ENTRÉE SALADS GRILLED CHICKEN CAESAR SALAD parmigiano reggiano, croutons, asiago crisp 16.5 | grilled
    [Show full text]
  • Small Plates Chilled Seafood Salads Soup
    LUNCH Week 35, 2018 CHILLED SEAFOOD SMALL PLATES DAILY SELECTION OF LOCAL WOOD FIRE GRILLED OYSTERS ON THE HALF SHELL 9 DAILY OYSTERS 12 3 Oysters,* Classic Cocktail Sauce, Cracked Pepper Mignonette Pecorino Cheese, Garlic Butter, Baguette OLD BAY POACHED N.C. SHRIMP 14 PRIME BEEF CARPACCIO* 15 Watercress & Mache Lettuce, Tart Cocktail Sauce, Lemon Dust 30 day Cured Egg Yolk, Arugula, Shaved Pecorino Cheese, Aged Balsamic, Capers, Pine Nuts CHILLED CRAB COCKTAIL 15 Chesapeake Jumbo Lump, Avocado, SESAME SALMON SKEWER AND Pickled Summer Peach Slaw PEACH COMPOTE 11 Mint and Pea Sprouts SOUP COASTAL VIRGINIA SHE CRAB SOUP 11 CHILLED MELON SOUP 11 Puff Pastry, Cream Sherry Pickled Melon, Crisp Prosciutto, Crème Fraiche SALADS YOGURT RUBBED ROMAINE SALAD 11 Cucumber, Charred Corn, Pickled Tomato, Pearl Onion, Za atar Chickpea Puree, Lowfat Yogurt & Key Lime dressing LOLLIPOP KALE AND FIG SALAD 12 GLemon Juice Rubbed Kale, Black Mission Fig, Pecorino Shards, Verjus EVOO Dressing PANCETTA WRAPPED SALMON 16 Baby Spinach, Shaved Fennel, Blueberry, Grilled Peach, Cranberry Maple Bacon Vinaigrette HEIRLOOM TOMATO AND BURRATA SALAD 11 Aged Balsamic, Georgia Olive Oil, Shaved Radish, Variety of Basils *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness. HANDHELDS Choice of hand cut fries or house salad THE CAVALIER BURGER 14 CROQUE MADAME 13 Butchers Grind,Pepper Bacon, Cambozola Cheese Edwards Country Ham, Aged Baby Swiss Mountain View, Caramelized Onions, Grilled Ciabata Herbed Béchamel,
    [Show full text]
  • Wednesday, May 6, 2020 Curbside Takeout Daily Menu - Turner’S Melrose *Items Subject to Availability **Please Have Your Credit Card Ready Before Placing Your Order
    Wednesday, May 6, 2020 Curbside Takeout Daily Menu - Turner’s Melrose *items subject to availability **Please have your credit card ready before placing your order Appetizers Entrees Salmon Spread Tuna Chili with Cornbread (bowl only) Clam Chowder Portuguese Seafood Stew with Lobster Bisque Cornbread (bowl only) Crab Cake Haddock Marsala (Wild mushrooms, Stuffed Clams (with scallops, bacon, lobster cream) prosciutto, homemade Marsala cream sauce Calamari (fried or cherry pepper) over linguine) Scallops (fried, baked, or wrapped in bacon) Grilled Salmon with honey mustard Glaze Shrimp (Cocktail, fried, or buffalo) Tenderloin (5 oz or twin) Shrimp (fried or buffalo) Baked Stuffed Shrimp Oysters Rock Lobster Pie Mac n’ Cheese Crab Cake Dinner Pretzel Fish Cakes (one or two) with baked beans Fish n’ Chips Salads (add chicken, shrimp, scallops or salmon) Haddock or Chicken Picatta Crunch Salad Haddock Dinner (fried or baked) Caesar Salad (no anchovies) Scallops (fried or baked) Garden Salad Shrimp (fried or baked) Finnan Haddie Shrimp Scampi with linguine Kids Menu Salmon (penne, cream, peas and dill) Chicken Fingers Create Your Own Pasta (scampi, marinara, Linguine with butter OR marinara OR fra diavalo style) Mac n’ Cheese Linguini and Clams (chopped clams only) Sides Sandwiches French Fries Salmon Burger (lettuce, tomato, remoulade) Potato (Mashed or Baked) Fish Sandwich (fried or baked) Daily Vegetable Medley Lobster Roll (cold or hot **limited item) Brussel Sprouts with Bacon **limited item Chicken Sandwich with cheese and bacon Broccoli
    [Show full text]
  • 5679 Rsr001 00 T X.Pdf
    GourmetBar is a collection of bar-restaurants you can find worldwide in Novotel hotels. In GourmetBars by Novotel, you can enjoy a local & international cuisine, simple and yet genuine, in a casual setting. Whether you want to eat or simply have a drink, our GourmetBars have that extra something you can find only at Novotel. Opening hours from !":#! to $$:#! burgers XXL ЧИЗБУРГЕР ОТ ШЕФ-ПОВАРА XXL CHEF BURGER A large double-stack burger with BBQ and Chef sauces, 2 × beef cutlets, 2 × Cheddar cheese, bacon, tomatoes, cornichons, marinated onion and green salad 420 г • 970 ГАМБУРГЕР NOVOTEL HAMBURGER NOVOTEL Traditional beef burger with tartare sauce, tomato, cucumber and green salad 770 г • 770 БУРГЕР С КУРИНЫМ ФИЛЕ CHICKEN BURGER Grilled farm Chicken breast cutlet, BBQ and Curry sauces, tomatoes, marinated onion and green salad 310 г • 410 БУРГЕР С ЛОСОСЕМ • FISH BURGER There is a longstanding dispute about the origins of the hamburger: Germany or America? The debate is heated and endless, especially in these two countries. But in the end, what counts is not who invented Salmon steak, tartare sauce, Hoisin sauce, avocado salsa, tomato, cucumber, the hamburger but how you like it! Apart from the traditional beef marinated onion and green salad burger, there are countless variations with chicken or fish. There 300 г • 870 are even vegetarian versions! The rules have changed. Forget the traditional bun enclosing a patty of ground beef and salad ВЕГЕТАРИАНСКИЙ БУРГЕР vegetables covered in sauce. It’s the state of mind that matters. And VEGETARIAN BURGER the quality, of course! This is why we source most of our ingredients from local suppliers and the meat we use comes from Russia.
    [Show full text]