Call in Your Order (914) 699-9898

Total Page:16

File Type:pdf, Size:1020Kb

Call in Your Order (914) 699-9898 Breakfast Jamaican Style Patties Tropical Platters 2 Eggs, 1 Hash Brown & Reg. Fried Dumpling $2.75 Spicy or Mild Beef $2.07 Choice of White Rice or Rice & Peas Served with Veggies & Plantain Egg on a Roll $1.50 Spicy or Mild Beef Dozen $22.77 Jerk Chicken 1/4 Dark $8.49 Add American Cheese $0.50 Beefy Cheese $2.40 Jerk Chicken 1/4 White $9.23 Add Bacon (2 slices) $1.25 Beefy Cheese Dozen $26.40 Brown Stew Chicken $8.75 Codfish & Regular Fried Dumplings (3) $4.50 Meatloaf $2.20 Curry Chicken $8.75 Regular Fried Dumplings (3) $1.50 Meatloaf Dozen $24.20 Curry Goat $9.50 Fried Dumpling Surprise 4 pcs $1.75 Curry or Jerk Chicken $2.07 (Saltfish, Callaloo or Ackee) Oxtail Stew $13.00 Curry or Jerk Chicken Dozen $22.77 Fried Cornbeef Dumplings 2 pcs (Saturdays) $1.50 Stew Peas with Beef & Pork $8.50 Vegetable, Soya or Spinach $2.07 Codfish Fritter (1) $1.25 Vegetable, Soya or Spinach Dozen $22.77 Callaloo & Codfish $7.75 Spinach & Cheese or Spinach Loaf $2.20 Fish (Served with Boiled Banana, Yam, Dumpling) Spinach & Cheese or Spinach Loaf Dozen $24.20 Sauteed Mackerel & Banana $7.50 Cocktail Dozen (Beef, Chicken, Vege) $8.00 Jamaican Style French Toast (2 slices) $2.75 Escovitch $12.00 Cocktail 100ct Unbaked (Beef, Chicken, Vege) $60.00 Porridge of the Day Sm. $3.46 Lg. $6.46 Steam $12.00 Coco Bread $1.00 Hashbrown Potato (1) $0.80 Brown Stew $12.00 Add Jamaican Cheese $0.95 Sauteed Mackerel & Banana Roti Jerk Chicken Rotisserie Vegetable $6.59 w/ 2 Sides Curry Chicken $6.98 Whole Chicken $12.49 $14.00 Curry Goat $8.49 1/2 Chicken (Dark & White) $7.38 $10.00 1/4 White $5.07 $9.23 Wraps 1/4 Dark $4.15 $8.49 Grilled Jerk Chicken $4.98 Caribbean Food Delights Beef Patties Crispy Chicken $4.98 Call in your order (914) 699-9898 Serving Suggestions Escovitch Fish Soups & Salads Grilled Jerk Chicken Breast Salad $5.00 Crispy Chicken Breast Salad $5.00 Mission Statement Garden Salad $3.75 Soup of the Day Sm. $4.24 Lg. $7.24 Our mission is to serve our customers with the Highest Quality, Most Authentic Jamaican patties and Caribbean cuisine A Vacation from Ordinary Food Sides along with many other flavorful products in the quick service restaurant industry, while maintaining a warm and inviting atmosphere Rice & Peas $3.25 where customers and employees are valued. White Rice $3.25 Sliced Plantains (5 pcs) $2.15 Authentic and exotic - that’s what you can expect from the selections on the French Fries $2.00 JerkQ’zine menu. Made from the finest- Steamed Vegetables $2.16 quality ingredients, spiced to perfection Sliced Hard Dough Bread (2) $1.00 and masterfully prepared, the food of the Caribbean comes to life in a trio of senses - sight, smell and taste. Beverages The menu features a wide variety of foods from which to choose - each menu item is certain to Coffee or Tea Sm. $1.25 Lg. $2.00 please. There’s delight in every Hot Chocolate Sm. $1.25 Lg. $2.00 bite. You’ll see why we say, “JerkQ’zine is A Vacation from Cappuccino Sm. $1.25 Lg. $2.00 Ordinary Food!” Slushies $3.25 Pat’s Juice, D&G Soda, Ting, Coconut Water (Canned, Be Irie and Enjah Yourself, Mon! Tetra Pak or Frozen), Soda, Arizona Beverages and a Check back often, cuz we’re always large selection of other beverages in the refrigerated adding new tings! section. If you have a food allergy, please speak to the owner, manager, chef or your server. Serving Suggestion Prices subject to change without notice. 620 South Fulton Avenue Mount Vernon, NY 10550 (914) 699-9898 © 2014-2015. JerkQ’zine Caribbean Grille. All Rights Reserved. jerkqzine.com.
Recommended publications
  • Eating Puerto Rico: a History of Food, Culture, and Identity
    Diálogo Volume 18 Number 1 Article 23 2015 Eating Puerto Rico: A History of Food, Culture, and Identity Rafael Chabrán Whittier College Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán, Rafael (2015) "Eating Puerto Rico: A History of Food, Culture, and Identity," Diálogo: Vol. 18 : No. 1 , Article 23. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/23 This Book Review is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Eating Puerto Rico: A History of Food, Culture, and Identity By Cruz Miguel Ortíz Cuadra. Tr. Russ Davidson. Chapel Hill: University of North Carolina Press, 2013. 408 pp. isbn 978-1469608822 he original edition, Puerto Rico en su olla, ¿somos on the Caribbean, especially in terms of the definition of Taún lo que comimos?, published by Cruz Miguel “cuisine.” From Montanari (2003), he takes the notion that Ortíz Cuadra in 2006, publisher Doce Calles, in Aranjuez, food (and cuisine) is an extraordinary vehicle for self-rep- Madrid, was a rich tour de force by a food historian and resentation, community, and identity.5 To this recipe, he Professor of Humanities in the Department of Human- adds Fischler (1995) and Mintz’s definitions of cuisine ities at the University of Puerto Rico, Humacao. He is as: the familiarity with specific foodstuffs, techniques for an authority on the history of food, food habits and diet cooking as the culinary rules of a given community, and of Puerto Rico.1 Now an excellent English translation is the application of those rules in cooking.6 available, from the UNC series “Latin America in Transla- Ortíz Cuadra also concentrates on other central tion.” The book includes a Foreword by Ángel G.
    [Show full text]
  • An Assessment of the Agri-Food Distribution Services Industry in Caricom
    CARIBBEAN REGIONAL NEGOTIATING MACHINERY AN ASSESSMENT OF THE AGRI-FOOD DISTRIBUTION SERVICES INDUSTRY IN CARICOM Final Draft PREPARED BY: Robert Best and Lawrence Placide West Indian Projects Ltd Trinidad and Tobago November 2006 FUNDED BY: Inter-American Development Bank/Multilateral Investment Fund TABLE OF CONTENTS ACKNOWLEDGEMENT ........................................................................................vi ACRONYMS …..................................................................................................... vii INDUSTRY TERMS ............................................................................................ viii INTRODUTION AND METHODOLOGY ........................................................... xii EXECUTIVE SUMMARY ....................................................................................xvi 1. AGRI-FOOD DISTRIBUTION SERVICES INDUSTRY - DEFINITION & ROLE IN THE ECONOMY 1 Introduction...........................................................................................................................1 Agri-Food Distribution Services Industry ..........................................................................1 Food Retail Sub-sector ........................................................................................................4 Food Service Sub-sector ......................................................................................................5 Food Wholesale Sub-sector .................................................................................................6
    [Show full text]
  • Report of the Fao High Level Expert Consultation on Coconut Sector Development in Asia and the Pacific Region
    REPORT OF THE FAO HIGH LEVEL EXPERT CONSULTATION ON COCONUT SECTOR DEVELOPMENT IN ASIA AND THE PACIFIC REGION 30 October – 01 November 2013 Bangkok, Thailand Food and Agriculture Organization of the United Nations (FAO) FAO Office for Asia and the Pacific and Asia Pacific Coconut Community (APCC) This publication brings together reports presented at the FAO-APCC High Level Expert Consultation on “Coconut Sector Development in Asia – Pacific Region” held in Bangkok, Thailand , 30 October – 1 November 2013. The consultation was sponsored by the FAO Regional Office for Asia and the Pacific. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the FAO Regional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand. For a copy of the report, please write to: Subash Dasgupta Senior Plant Production Officer FAO Regional Office for Asia and the Pacific Tel: 662-697 4290 Fax: 662-697 4445 Email: [email protected] FAO February 2014 Content I.
    [Show full text]
  • ENG-Gastronomic-Guide.Pdf
    INGREDIENTS • RECIPES • RESTAURANTS • EVENTS Promoting research, dissemination, promotion and protection of cuisine and gastronomic activities of the Dominican Republic. El Embajador, A Royal Hideaway Hotel, Business Center. Av. Sarasota #65 academiadominicanagastronomia adg_rd www.adgastronomia.org 53 Shibuya Ichiban Restaurant Concept and Edition: 49 Dominican Gastronomic Guide by the Dominican Academy of Gastronomy (ADG). El Embajador, A Royal Hideaway Hotel, Our dishes. Business Center. Av. Sarasota #65 In these boxes, we show www.adgastronomia.org you the most emblematic academiadominicanagastronomia adg_rd dishes of our gastronomy. Writing and Text correction: Aralis Rodríguez / Luis Ros Research Collaboration: Elaine Hernández Food Styling: 54 Odile Abud Photography Dominican Dishes: Anthony Luthje Coordination and Supervision: Yajaira Abréu Design and Layout: Luis Isidor / Q Estudio Creativo Printing: Amigo del Hogar 12 Samurai Restaurant Pa'te Palo Restaurant Published by: TARGET CONSULTORES DE MERCADEO Av. Sarasota #39, Torre Sarasota Center, CONTENTS Suite 401, Bella Vista Products and Supplies 22 20 Santo Domingo, República Dominicana Tel: 809-532-2006 Forward 06 Gastronomic Tourism in the DR 26 E-mail: [email protected] www.targetconsultores.com Letter from the Minister of Tourism 07 Gastronomy in the Colonial City 40 Dominican Academy of Gastronomy 08 Restaurants Recognized 45 © Copyright 2019 All rights reserved. The partial or total reproduction of About the Dominican Republic 10 Gastronomic Events 58 this guide,
    [Show full text]
  • Nytårsrejsen Til Filippinerne – 2014
    Nytårsrejsen til Filippinerne – 2014. Martins Dagbog Dorte og Michael kørte os til Kastrup, og det lykkedes os at få en opgradering til business class - et gammelt tilgodebevis fra lidt lægearbejde på et Singapore Airlines fly. Vi fik hilst på vore 16 glade gamle rejsevenner ved gaten. Karin fik lov at sidde på business class, mens jeg sad på det sidste sæde i økonomiklassen. Vi fik julemad i flyet - flæskesteg med rødkål efterfulgt af ris á la mande. Serveringen var ganske god, og underholdningen var også fin - jeg så filmen "The Hundred Foot Journey", som handlede om en indisk familie, der åbner en restaurant lige overfor en Michelin-restaurant i en mindre fransk by - meget stemningsfuld og sympatisk. Den var instrueret af Lasse Hallström. Det tog 12 timer at flyve til Singapore, og flyet var helt fuldt. Flytiden mellem Singapore og Manila var 3 timer. Vi havde kun 30 kg bagage med tilsammen (12 kg håndbagage og 18 kg i en indchecket kuffert). Jeg sad ved siden af en australsk student, der skulle hjem til Perth efter et halvt år i Bergen. Hans fly fra Lufthansa var blevet aflyst, så han havde måttet vente 16 timer i Københavns lufthavn uden kompensation. Et fly fra Air Asia på vej mod Singapore forulykkede med 162 personer pga. dårligt vejr. Miriams kuffert var ikke med til Manilla, så der måtte skrives anmeldelse - hun fik 2200 pesos til akutte fornødenheder. Vi vekslede penge som en samlet gruppe for at spare tid og gebyr - en $ var ca. 45 pesos. Vi kom i 3 minibusser ind til Manila Hotel, hvor det tog 1,5 time at checke os ind på 8 værelser.
    [Show full text]
  • A Guide to Health Products
    A GUIDE TO Organic HEALTH PRODUCTS It’s time to go Organic! Listings Chilled 5 Welcome to our dedicated Organic brochure, this brochure Frozen 17 should make it easy for you to identify specific Organic Breakfast 27 products which will suit your business. Baking & Dry Mixes 33 Cupboard & Convenience 36 Accordingly from the recently published Organic Market Pizza, Pasta & Noodles 44 Report from the Soil Association, independent retailers saw Dips, Dressings & Sauces 49 Organic sales increase by 6.3% in 2016. Almost 70% of Soil Bread, Biscuits & Crispbread 53 Association Certification independent retailers surveyed had Snacks & Confectionery 56 increased sales of organic this year with just under a quarter Nut Butter, Jam & Preserves 61 staying the same. More than 90% of independent retailers are Beverages 64 expecting sales to rise or stay the same in 2017. So, there’s an Ethnic Foods 75 emerging confidence in organic in independent retailers. Cleaning 77 All of the products listed within this dedicated Organic Vitamins & Healthcare 79 brochure are also listed in our full catalogue which includes Bulk & Pre-Pack Products 84 trade list price and further information about the products. We hope that this Organic brochure will be a quick and useful guide for you and help to build your knowledge of those products suitable for your customer’s individual needs. www.queenswoodfoods.co.uk Page 3 Chilled Cheese Yogurt GRE020 Green's Mature Cheddar 1 x 300g PRO218 Provamel Blueberry 6 x (4x125)g GRE010 Green's Medium Cheddar 1 x 300g PRO620 Provamel
    [Show full text]
  • Flavours of Jamaica.Pdf
    table of contents 05 Culinary Capital 08 The Land 14 Jamaican Jerk 18 World’s Famous...Blue Mountain 22 Authentic Jamaican Rum 26 Rum & Beverages 28 Fresh Produce 32 Scotch Bonnet 34 Tropical Fruits 44 Herbs & Spices 48 Cocoa 50 Sweets & Baked Goods 52 Jams & Jellies 54 Island Honey 56 Fresh Vegetables 58 Organic Agriculture 60 Quality Management 62 Profiles Enjoy... flavours of Jamaica Jamaica Promotions Corporation (JAMPRO) ©2012 Publication JamaicanThe Story of Food flavours of Jamaica 4 The Culinary Capital of the Caribbean ur cuisine is unique and diverse - a When the island was captured by the British in melting pot of the many cultures that 1655, the Spanish fled and their African slaves have shaped Jamaica over the last escaped into the mountainous Cockpit Country. 500 years – A fusion of Taino, African, They became known as ‘Maroons’ and continued OSpanish, English, Indian, Chinese, and Middle Eastern the cooking methods of the Taino and Spanish - it cooking traditions have been creolized, creating an is said that this is where the tradition of ‘jerking’ authentic, distinctly Jamaican cuisine. originated. Jamaica became a British colony, and the colonists Our food defines us…just like our colourful island brought with them a wide variety of plants and dialect - patois and our original music - reggae… fruits which flourished in the fertile soil. Among the fruits were the breadfruit and otaheite apple The history of Jamaica can be traced through its introduced by Captain Bligh. food and cooking traditions. In search of fancy spices and the East Indies, European sailors and When African slaves were brought to the island to merchants crossed the unknown seas.
    [Show full text]
  • Icj-2012-07.Pdf
    THEME XLV COCOTECH MEETING INSIDE Post XLV Cocotech Meeting... ................. 2 Coconut Festival 2012 ........................... 22 Integrated management practices and farm level processing, Le Mamea Ropati Mualia – a Samoan Minister with the need of the hour ................................ 4 Determination and Commitment. ................................ 25 Remany Gopalakrishnan Inclusive Growth and Sustainable Development of Coconut Industry .......... 8 Coconut Ice cream Reigns over American Ice cream Industry ......................................................................... 28 Technological Developments on Crop Mini Mathew Improvement and Coconut based farming system ..................................... 10 The wonder syrup from coconut ................................. 32 Jayashree. A & K. Muralidharan Integrated pest and disease management in coconut farming ..........11 Business Opportunities ............................................... 33 Value addition adds revenue ................ 12 Cocotech Meetings hosted by India- a recap ............. 34 Research institutes of Coir Board VIRGIN is thy name and HEALTH is thy fame .............. 36 for modernization of coir industry ........ 13 Deepthi Nair S. Vast potential for coconut sugar .......... 14 Keeping ancient wisdom, the way forward for sustainability ................................................................. 37 Promoting Replanting and Rejuvenation Sona John & C. Sasikumar of coconut gardens for inclusive and sustainable growth ..............................
    [Show full text]
  • Pdf 1-8., Accessed March 2014
    THE BIOCULTURAL IMPACT OF ETHNIC HEALTH AND BEAUTY PRODUCT CONSUMPTION AMONG SOUTH FLORIDA JAMAICAN WOMEN By BRITTANY MONIQUE OSBOURNE A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2015 © 2015 Brittany Monique Osbourne To my ancestors and parents ACKNOWLEDGMENTS The following dissertation evolved over the course of five years with the help of many people. I would first like to pay honor and respect to my spiritual compass, my creator, whose love and wisdom guided me along this doctoral path. To my ancestors, both ancient and recently transitioned, I pay homage. No amount of verbal libations can ever truly honor the sacrifices they endured, so the living would not have to know their struggles. In particular, I would like to honor those ancestors who survived the Maafa. Without them, I would not be. I would also like to honor my Jamaican ancestors, particularly my Windward Maroon ancestors of Portland Parish. The legacy of their warrior spirits kept me strong throughout this process, and motivated me to continue the good fight of completing this work. I thank my intellectual ancestress Zora Neale Hurston, who I am very proud to have been directly trained by those who were trained by those who trained her. Her ethnographic and literary works spoke to me, and were always a constant reminder that those of us who are a blend of the fine arts and the social sciences are uniquely positioned to be a transformative voice for the voiceless.
    [Show full text]
  • Caribbean Cuisine
    Take Away - Meal Deals 2 Piece Jerk, BBQ or Fried Chicken, Day Hours Chips and can drink Monday Closed £7.00 Tuesday 12:00pm - 22:30pm Wednesday 12:00pm - 22:30pm 2 Piece Jerk, BBQ or Fried Thursday 12:00pm - 22:30pm Chicken, Friday 12:00pm - 22:30pm Chips, slice of cake, can drink £9.00 Saturday 12:00pm - 22:30pm Sunday 12:00pm - 22:30pm Any Rice, Any Meat/Stew/fish £9.50 (Regular) Small Island Catering Ltd Kids Meal I piece Fried/BBQ Chicken, chips,Black currant/Orange drink £5.50 1 piece Fried/BBQ Chicken, Caribbean macaroni cheese, Black currant/ Orange Drink £6.00 Cuisine Order Number: 02392737474 78 Fawcett Road Website: small-island-catering-online.com Email: [email protected] Portsmouth Hampshire PO4 0DN We Cater for all occasions Small Island Catering Ltd Wedding, birthday, prom and more Order - 02392737474 ProofHalal 07375511028 Meat Only Price Sides/Extras Price Homemade Desserts Price Jerk Chicken £2.00 £3.50 £5.50 Ground Provision £5.00 Carrot Cake (Slice) £2.00 1 piece 2 piece 4 piece (Green banana, Yam ,boiled Chocolate Brownie Cake (Slice) £2.00 Fried Chicken £2.00 £3.50 £5.50 dumpling, ripe plantain) Ginger Cake (Slice) £2.00 1 piece 2 pieces 4 pieces Banana Cake (Slice) £2.00 BBQ Chicken £2.00 £3.50 £5.50 Rice and peas £4.00 1 piece 2 piece 4 pieces Coconut cake (Slice) £2.00 Plain white Rice £3.00 Apple Crumble with Custard £3.50 Mixed vegetable rice (Seasoned) £4.50 Chicken Roti - Wrap £7.50 Cake with Custard £3.50 Steam vegetables £3.00 (Banana, Carrot, Chocolate, Ginger Vegetable Roti - Wrap £6.50 Macaroni
    [Show full text]
  • El Dorado Royale Dining
    EL DORADO ROYALE DINING Savor every moment of the Karisma Gourmet Inclusive® Experience in any of El Dorado Royale's 9 elegant à la carte restaurants. Every meal is a demonstration of our chefs' mastery of the culinary arts. COCOTAL | International Cuisine Savor the flavors of the world in an elegant, air conditioned, à la carte setting at Cocotal. With an expansive chef's menu, there's truly something for everything. Continental Breakfast 6:30 am - 7:00 am International À la Carte Breakfast 7:00 am - 11:00 am À la Carte Dinner 5:30 pm - 10:00 pm JOJO’S RESTAURANT & BEACH BAR |Caribbean Cuisine Enjoy the freshest gourmet seafood and island inspired dishes in a relaxed, beachfront atmosphere, with breathtaking views of the Caribbean Sea. Restaurant Hours Breakfast 7:00 am - 10:00 am Lunch 11:00 am - 6:00 pm Dinner 6:00 pm - 10:00 pm LA ISLA| International Cuisine Open air palapa serving À la carte International Cuisine with a special focus on Mediterranean cuisine at dinner. Restaurant Hours Breakfast 7:00 am - 11:30 am Lunch 12:30 pm - 3:30 pm Dinner 6:00 pm - 10:00 pm D’ITALIA ROYALE | Contemporary Italian Cusine The Italian Riviera meets Riviera Maya. Imported ingredients ensure an authentic taste of Italy in a stylish and romantic ambiance. Dinner 5:30 pm - 10:00 pm RINCÓN MEXICANO | Mexican Cuisine Delight your senses with the flavors and textures of authentic Mexican cuisine, prepared with passion using local ingredients. A broad menu includes tacos, fajitas, pico de gallo and more, in a pleasant and casual atmosphere.
    [Show full text]
  • B. Higman Cookbooks and Caribbean Cultural Identity
    B. Higman Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre Analysis of 119 English-language cookbooks (1890-1997) published in or having to do with the Caribbean. This study of the history of cookbooks indicates what it means to be Caribbean or to identify with some smaller territory or grouping and how this meaning has changed in response to social and political developments. Concludes that cookbook-writers have not been successful in creating a single account of the Caribbean past or a single, unitary definition of Caribbean cuisine or culture. In: New West Indian Guide/ Nieuwe West-Indische Gids 72 (1998), no: 1/2, Leiden, 77-95 This PDF-file was downloaded from http://www.kitlv-journals.nl Downloaded from Brill.com10/01/2021 12:18:56PM via free access B.W. HlGMAN COOKBOOKS AND CARIBBEAN CULTURAL IDENTITY: AN ENGLISH-LANGUAGE HORS D'OEUVRE In any attempt to understand the culture-history of food, the prescriptive texts hold an important place. The simple or complex fact of publication is significant in itself, indicating a codification of culinary rules and a notion that there exists a market for such information or an audience to be in- fluenced. It can be argued that the emergence of the cookbook marks a critical point in the development of any cuisine and that the specialization and ramification of texts has much to tell about the character of national, regional, and ethnic identities. For these several reasons, a study of the history of cookbooks published in and having to do with the Caribbean can be expected to throw some light on what it means to be Caribbean or to identify with some smaller territory or grouping, and how this meaning has changed in response to social and political development.1 The transition from the oral to the written represents an important stage in the fixing of an objective text and the standardization of its elements (as in the measures and cooking times appropriate to a recipe).
    [Show full text]