Search


PDF Archive search engine
Last database update: 28 November at 17:16 - Around 76000 files indexed.


Show results per page

Results for «mustard»:


Total: 170 results - 0.063 seconds

herbs spices1 100%

32Ge 32 Ge Gale (Myrica gale) Bog myrtle, Candle berry, Sweet gale 50Sn 50 Sn 9F 8O 15P 15 P Perilla (Perilla frutescens) Beefsteak plant, Chinese Basil, Wild sesame 33As 33As Anise (Pimpinella anisum) Sweet cumin, Aniseed 51Sb 51 Sb Oregano Origanum vulgare Oregan, Wild marjoram 16S Savory (Satureja hortensis) 34Se 10 Ne Fenugreek Cloves (Syzygium aromaticum) 35 Br Borage (Borago officinalis) Beebread, Bugloss, Burrage Sesame (Sesamum indicum) Gingelly, Semsem 52Te 53I 52 Te 53 I 62Sm 62 Sm Sumac (Rhus coriaria L.) Shumac, Sicilian sumac 94Pu 94 Pu Oilseed Pumpkin (Cucurbita pepo L.) Pumpkinseeds Fagot cassia, Jawa cassia, Padang cinnamon Myrtle (Myrtus communis) 63Eu 63 Eu Blue Fenugreek (Trigonella caerulea) Blue melilot, Blue-white clover, Blue-white trigonella, Curd herb, Sweet trefoil 95Am 95 Am Almond (Prunus dulcis) 64Gd 64 Gd Saffron (Crocus sativus) Indian Bay-leaf (Cinnamomum tamala Chamelion Plant (Houttuynia cordata) Chinese lizard tail, Fishwort, Heartleaf 82Pb 82 Pb Bengal pepper (Piper longum and Piper retrofractum), Balinese pepper, Jaborandi pepper, Long Pepper Sweet Basil (Ocimum basilicum) Basil, Basilie 83Bi 83 Bi Black Cumin (Bunium persicum) Black cummin Hedge mustard, Mexican tea, Jerusalem parsley, West Indian goosefoot, Skunkweed, Wormseed Sweet pigweed 84Po Fingerroot (Boesenbergi apandurata) Chinese ginger, Chinese key, Lesser ginger 85At 84 Po 85 At Poppy (Papaver somniferum) Garden poppy, Opium poppy Annatto (Bixa orellana) Achiote, Lipstick tree 111Rg 111 Rg Garden cress (Lepidium sativum) 96Cm 96 Cm Cardamom (Elettaria cardamomum) Green Cardamom Arugula (Eruca sativa L.) Rocket, Salad Rocket 65Tb 65 Tb Tonka Bean (Dipteryx odorata) Tonco bean, Tonquin bean 97Bk 97 Bk Black Mustard (Brassica nigra) Black mustard seed, Brown mustard seed, Indian mustard 66Dy 67Ho 66 Dy 67 Ho Dill (Anethum graveolens) 98 Cf 98Cf Curry leaf (Murraya koenigii) 18Ar 18 Ar Grains of Paradise (Aframomum melegueta) Guinea grains, Melegueta pepper, Alligator pepper 36Kr 36 Kr Kaffir Lime (Citrus hystrix) Indonesian lime leaves, Wild lime 54 Xe Indonesian Cinnamon (Cinnamomum burmannii) Hyssop (Hyssopus officinalis) Lemon (Citrus limon) (Trigonella foenum-graecum) 17 Cl 35Br 34 Se Cayenne pepper, Chili Red pepper 10Ne 9F 17Cl 16 S Chile (Capsicum frutescens et al.) 54Xe Epazote 81 Tl (Pandanus odoratissimus) 7N 8O 7N Chaste Tree (Vitex agnus-castus) Hemptree, Agnus castus, Abraham's balm (Chenopodium ambrosioides) 81Tl 80 Hg 6C Garlic (Allium sativum) Garlick Ginger (Zingiber officinale) 48Cd 6C 2He Horseradish (Armoracia rusticana) 99Es 99 Es Siamese ginger (Alpinia galanga) Greater Galangale, Galangale 68Er 68 Er Juniper (Juniperus communis) 100Fm 100 Fm Mexican Pepper-leaf (Piper auritum) Sacred pepper, Root beer plant, Eared pepper 69Tm 69 Tm Tamarind (Tamarindus indica) Indian date 101Md 101 Md White Mustard (Sinapis alba) White mustard seed 70Yb 71Lu 70 Yb 71 Lu Indonesian Bay-leaf (Eugenia polyantha) 102No 102 No Onion (Allium cepa L.) Scallion Laurel (Laurus nobilis) (Sweet) Bay leaf, Sweet laurel 103Lr 103 Lr Celery (Apium graveolens) Celeriac (root celery) Chervil (Anthriscus cerefolium) French parsley, Garden chervil 86 Rn 86Rn Orange (Citrus sinensis)

https://www.pdf-archive.com/2014/12/22/herbs-spices1/

22/12/2014 www.pdf-archive.com

April 2017 English April English 99%

Diced Onions Cold Pickled Beets Mashed Sweet Potatoes Broccoli Mixed Bean Salad Potato Salad Dinner Roll Green Beans Dinner Roll Wheat Pita Pocket Baked Beans Fresh Orange Wheat Bread Fruited Lime Gelatin Peanut Butter Cookie Hot Dog Bun Milk Marble Pudding Milk Milk Sliced Peaches Milk Milk Mustard Monday Tuesday Wednesday Thursday Friday 4/10/17 4/11/17 4/12/17 4/13/17 4/14/17 Salisbury Beef~ Turkey Tetrazzini Birthday Meal!

https://www.pdf-archive.com/2017/03/31/april-2017-english-april-english/

31/03/2017 www.pdf-archive.com

national menu 96%

CHICKEN HONEY MUSTARD A chicken take on our original Honey Mustard pizza!

https://www.pdf-archive.com/2017/09/04/national-menu/

04/09/2017 www.pdf-archive.com

FOOD MENU FOR OPENING 96%

sliced meat board 10 Ahi Poke ahi tuna tossed with soy sauce, sesame oil, shallots, green onion, avocado and chili sauce 9 Bacon Wrapped Corn Dog jalapeno bacon wrapped dog dipped in our corn batter and fried served with sweet and spicy mustard 7 Chinese MB served on a bed of rice noodles, sweet chili dipping sauce &

https://www.pdf-archive.com/2012/09/13/food-menu-for-opening/

13/09/2012 www.pdf-archive.com

Printables Group 2 - Pantry Basics (1).compressed 95%

PACKAGED CONDIMENTS CANNED BAKING DRY GOODS WHAT TO BUY Oats Rices (Brown, Long Grain, Arborio) Pastas (Long, Shapes, Couscous) Beans (Black, White, Kidney, Garbanzo) Corn Tortillas Flour Tortillas Flour Sugar Baking Soda Baking Powder Broth Canned Tomatoes Tomato Paste Marinara Sauce Coconut Milk Mayonnaise Honey Sriratcha Soy Sauce Peanut Butter Dijon Mustard Dried Fruit Raw Nuts Olive Oil Balsamic Vinegar Salt &

https://www.pdf-archive.com/2017/01/11/printables-group-2-pantry-basics-1-compressed/

10/01/2017 www.pdf-archive.com

ODmenu 94%

Gyros Pita Pork greek style with salad and tzatziki sauce 240.- Porzole Rojo Mexican Goulash soup 265.- Kebab, Pork or Chicken 230.- Chicken in Breadcrumps, Bacon and Cheese 240.- Liver Mash and Peas 220.- 2 Frikadelle (Hacksteak) 225.- Fried Potatoes (Bratkartoffel) Bacon Egg Onion and 1 hacksteak 225.- Hacksteak with Pastasalad 240.- Meat balls in Tomato Red Wine Sauce 245,- Meatballs in WhiteWine Cream sauce 250.- Curry Wurst 255.- Mixed BBQ 265.- 1 2019-9-2 Starter Garlic Bread 95.- Bruchetta 105.- Fried Chicken / Pork 110.- Chicken Nuggets 115.- Squid Baked/Fried in Batter 135.- New Zealand Mussels in Garlic Butter 205.- Shrimps in Olive Oil 165.- Fried Cashew nuts 110.- Fried Cashew nuts-Peanut mix 85.- Fried Peanuts 60.- Soup Clear Chicken Soup Mushroom cream 105.Soup 115.- Tomato Meatball Soup 150.- Red Minestrone soup (Vegetables, pieces of bacon,pasta) Full Dish 205.- 2 2019-9-2 Salad Tomato Salad, olive oil and balsamico 110.- Salad Mix 100.- Egg Salad 115.- Tuna Salad 135.- Tuna Pasta Salad 165.- Fish/Seafood Fish in Breadcrumbs 205.- Fish and Chips 210.- Baramundi filet with potato and buttersauce 蚘ః蚘ః蚘ః蚘ః蚘ః蚘ః蚘ః 蚘ః 335.-/385.- Steak Chicken Tomato Cheese Steak 230.- Chicken filet in Paprika cream sauce 235.- Chicken filet in mustard cream sauce 235.- Holzfällersteak (Lumberjack steak) , 240.- 3 2019-9-2 Schnitzel (Pork or Chicken) Wienerschnitzel 210.- Jägerschnitzel, with Mushroom cream sauce 230.- Paprika Rahmschnitzel (with cream bell pepper sauce) 245.- Zigeunerschnitzel (Schnitzel gypsy style) 245.- Mustard Ham Leek 245.- Mustard Ham Mushroom 255.- Red Wine Gravy Schnitzel 235.- Gratin Chicken Broccoli Gratin 220.- Tuna Mushrooms Gratin 220.- Champignon Gratin, with potato inside and toast 225.- Spinach Bacon Gratin 225.- Cottage Pie, minced beef mashed potatoes 235.- Leek Minced Beef Gratin 230.- Pork Filet Mushroom Gratin 240.- Rigati al Forno (Gratin with Pasta, minced beef, ham, tomato cream sauce) 260.- 4 2019-9-2 Burgers Hamburger 160.- Fishfilet Burger 160.- Cheese Burger 180.- Cheese Bacon Burger 200.- Cheese Bacon Egg Burger 205.- Pizza Margarita Pizza 220.- Pizza Funghi (Mushroom) 245.- Turkish Pizza 245.- (Minced beef, tomato-cheese-sauce) Pizza Hawaii 260.- Pizza with Ham and Mushroom 260.- Pizza with Salami 270.- 5

https://www.pdf-archive.com/2019/09/02/odmenu/

02/09/2019 www.pdf-archive.com

PrimoMenu2017 92%

a balsamic seeded mustard dressing. ... seeded mustard cream sauce.

https://www.pdf-archive.com/2017/03/25/primomenu2017/

25/03/2017 www.pdf-archive.com

LaughingSeedDinnerMenu 90%

    DINNER MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A board of house cured, brined or smoked vegetables, which changes seasonally.  Served with savory condiments,   house made crackers and crostini.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  Add chipotle ranch dressing .75  LOCAL CHEESE PLATE (GFI option)  Changes daily.  Please ask your server about today’s options from Blue Ridge Mountain Creamery.  Served with our ginger-date chutney and house baked cherry walnut toast.  SOUP of the DAY  Ask your server about today’s offfering.  small plates  STUFFED AVOCADO (V, GFI)  $8  A perfectly ripe avocado half filled with seasoned “cauliflower” rice and topped with Romesco sauce.   Garnished with cured poblano peppers.  OASIS QUINOA (V option, GFI) $7  A blend of quinoa, dates, parsley, red pepper, and smoked almonds. Served with orange-yogurt dressing.  PIEROGIS $8  Traditional potato filled pastry with local porter béchamel and candied shallots on a bed of wilted kale.  BEET TARTARE (V, GFI option) $7  Diced beets blended with capers, mustard, onion, parsley and spices served on crostini with cashew ricotta  GRILLED CAESAR (V option, GFI option)  $7  Chopped grilled romaine lettuce with shaved parmesan, house croutons and vegan Caesar dressing.  POBLANO “SARDINES” (V, GFI option)  $5  House cured poblano peppers with roasted garlic oil and crostini.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,                         Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini                                             Additions:  House made Purple Kraut $1.5, Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cucumber  LAUGHING SEED SALAD   (V, GFI)  $12  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts, sprinkled with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $14  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with   our red cabbage kraut, avocado, seeds, sprouts and your choice of dressing.  more salads on reverse            CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh “pastrami,” cured portabella mushrooms,” Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $13  Vermicelli rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili- peanut dressing.  MEDITERRANEAN (V option, GFI option)  $13  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.  sandwiches  All sandwiches are served with blue corn chips and our side of the day.  Vegan Daiya cheese can be substituted.  For locally  made Eat More Bakery gluten free vegan bread or buns add $1.00  For a small salad or jalapeno onion fries add $2  THE SEED BURGER (V, GFI option) $11  A beet, black bean, carrot and onion burger seasoned with roasted garlic and Worcestershire.   Served on our house made bun with horseradish aioli, lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar,   goat or feta $1 Add avocado $2   REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed organic tempeh, Swiss cheese, grilled onions, house made purple kraut  and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A sweet and tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  entrées  HARMONY BOWL (V, GFI)  small $11/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh,   steamed seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option)  $13  A whole wheat flour tortilla filled with our chorizo style tofu, grilled peppers and onions, black beans and rice and tossed  with our chipotle barbecue sauce. Topped with cheddar cheese and salsa. Served with a small salad.                                                                   LOW COUNTRY ROLLUPS (V option)  $12  Our tangy tofu barbecue wrapped in flour tortillas and baked with cheddar cheese. Topped with tahini mustard sauce and  served with blue corn chips and southern slaw.  THAI PANANG CURRY (V, GFI option)  $16  Sautéed seasonal vegetables with oyster mushrooms and bok choy in a mild coconut milk based curry sauce. Served over  jasmine rice with strips of crispy fried seitan or tofu and a lentil papadam.  CAULIFLOWER PICADILLO (V, GFI)  $16  Our spin on the traditional Latin mainstay. A tangy cauliflower hash with capers and olives, accompanied by coconut rice,  Cuban black beans, marinated onions, and grilled plantains.  PORTOBELLO ROULADEN (GFI)  $16  Thinly sliced and grilled Portobello caps wrapped around pickled vegetables and served with creamy  mashed potatoes and smoked tomato gravy  STROGANOFF  $16  Egg noodles, grilled seitan, grilled Portobello mushrooms and wilted spinach in a velvety sour cream sauce.   Topped with tempura fried cremini mushrooms  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara  with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet pate.     

https://www.pdf-archive.com/2016/05/05/laughingseeddinnermenu/

05/05/2016 www.pdf-archive.com

Katie's Cafe Menu 90%

BREAKFAST LUNCH FRUIT $4.50 THE JR $7 Bananas, mandarin oranges, pineapple, Ham and gruyere cheese on buttered whole grain mixed berry cup toast with a pinch of garlic pepper CROISSANTS $4 THE BABE $7 Cheese or chocolate Turkey and swiss cheese with field greens, onion, and tarragon aoili BANANA NUT BREAD $3 THE FRANCO $10 BAGEL $3 Roast beef and pastrami with double-layered Plain, onion, or asiago with your choice of butter cheddar cheese and barbeque sauce on toasted or cream cheese included honey wheat bread THE SPIKE $9 THE SOILY $11 Breakfast burrito with egg, black beans, Chorizo sausage with chopped onion, spicy guacamole, onion, cilantro, chipotle tomato salsa, chipotle ketchup, and yellow mustard on a and your choice of potato, chicken, or beef cheddar and dill hot dog bun THE DAZZLER $7 THE ALCAZAR $9 Hash browns with scrambled eggs and locally A Kobe beef patty on a toasted onion bun with sourced bacon chipotle sauce, onion, lettuce, tomato, and pepper THE NESSIE $8 THE HELENA $10 Two hearty buttermilk pancakes with your choice Bacon, spinach, and sundried tomato with of chocolate chips or blueberries mayonnaise and mustard on a French baguette THE SPINELLI $11 THE LEAVES A veggie patty with swiss cheese, fake bacon, and cucumber-mango salsa S:

https://www.pdf-archive.com/2016/04/21/katie-s-cafe-menu/

20/04/2016 www.pdf-archive.com

BLUE MONKEY MENU 89%

BURGERS 150 grs / 5 oz home made patty served with natural french fries CLASSIC beef patty, lettuce, tomato, fried onions, cucumber, cheese, mustard &

https://www.pdf-archive.com/2018/05/26/qr-menu/

26/05/2018 www.pdf-archive.com

2017 02 27 11 37 50 (1) 86%

AROMATIC ACID FAT SPICE Red Wine Olive Oil Salt Rosemary White Wine Butter Black Pepper Thyme Shallots Lemon Juice Peanut Oil Cumin Vinegar Walnut Oil Cayenne Pepper Garlic Worcestershire Sauce Rox Oil Onion Powder Onions Dijon Mustard Sesame Oil Paprika Herbes de Provence Honey Grapeseed Oil Chili Powder Oregano Agave Mustard Powder Tomato Puree or Paste White Pepper Parsley Sage Red Pepper Flakes Scallions Buttermilk Coriander Ginger Allspice Chiles Nutmeg Cilantro Cinnamon Horseradish Cloves Wasabi Curry Paste or Powder Bay Leaves Tandoori Paste or Powder Carrots Red Pepper Celery THE ACID Vinegar, acidic fruit juices (like lemon), or wine are the acidic components in the marinade that tenderize meats.

https://www.pdf-archive.com/2017/02/27/2017-02-27-11-37-50-1/

27/02/2017 www.pdf-archive.com

Mezlan Catalog Spring 2017 proof2(2) (1) 86%

15 10645.............................1 ALL EXOTIC SKINS ARE GENUINE NOLA #4225-F • OLIVE/BONE PASTEUR #6655 • BROWN/BLUE BELT #10645 • OLIVE/BONE BELT #10635 • BROWN/BLUE 1 ALVAREZ #6661 • BLACK •BONE • COGNAC MULTI BELT #10643 • BLACK •BONE • COGNAC MULTI 2 BELT #10641 HONEY OLIVE PURPLE KELVIN #6657 ELECTRIC BLUE/BLUE MUSTARD/TAN CAJAL #6658 BELT #10636 HONEY ELECTRIC BLUE/BLUE OLIVE MUSTARD/TAN PURPLE 3 CURIE #6659 BURGUNDY • ELECTRIC BLUE BELT #10642 BURGUNDY • ELECTRIC BLUE REDI #6723 BROWN/NATURAL BELT #10631 BROWN/NATURAL 4

https://www.pdf-archive.com/2017/03/30/mezlan-catalog-spring-2017-proof2-2-1/

30/03/2017 www.pdf-archive.com

MAIN RESTAURANT MENU 23 09 15 86%

Peppercorn Sauce £1.95  Ham and wholegrain mustard terrine, served with bloomer bread, caramelised  Red Wine, Onion &

https://www.pdf-archive.com/2015/09/28/main-restaurant-menu-23-09-15/

28/09/2015 www.pdf-archive.com

G.M. Recipes 86%

This recipes doubles really well (we did not double the mustard or the salt).

https://www.pdf-archive.com/2015/09/15/g-m-recipes/

15/09/2015 www.pdf-archive.com

LaughingSeedLunchMenu 86%

  LUNCH MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A vegan “charcuterie” board with house cured, pickled and smoked vegetables.  Served with savory condiments,   house made crackers and crostini. Ask your server about today’s selection.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  For our insanely good vegan chipotle ranch dressing add .75.  SOUP of the DAY  Ask your server about today’s creation.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,   Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini    Additions:  Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cukes  LAUGHING SEED SALAD   (V, GFI)  $11  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts topped with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $13  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with red cabbage kraut, avocado,  sprouts, seeds and your choice of dressing.  CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh, cured portabella mushrooms, Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $12  Rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili-peanut dressing.  TICO TACO SALAD (V option, GFI option)  $14  A fried tortilla bowl layered with Romaine lettuce and mixed greens, black beans, rice, shredded cheddar cheese,   spiced chorizo-style tofu, salsa, guacamole, cherry tomatoes, red onion and fresh jalapenos.    Dressed with chipotle ranch.  MEDITERRANEAN (V option, GFI option)  $12  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.          sandwiches  Unless indicated all sandwiches are served with your choice of our side of the day or blue corn chips and a   house made pickle.  Vegan Daiya cheese or gluten free bread/buns are also available.  THE SEED BURGER (V, GFI option) $11  A black bean, beet, carrot and onion burger seasoned with roasted garlic and Worcestershire.  Served on              a  vegan bun with horseradish sauce lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar, goat or feta $1 Avocado $2   PAV BHAJI (V, GFI option)  $12  A grilled spiced mixture of potato, spinach, cauliflower, tomato, peas, peppers and cilantro scooped onto open  faced grilled buns with avocado and Punjabi chutney. Served with a small salad.  REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed tempeh, Swiss cheese, grilled onions, house made purple  kraut and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  SEVEN SEAS FILET (V, GFI option)  $11  A nori sheet folded around a filling of lemony quinoa and oyster mushrooms, then tempura battered and fried.  Served on a bun with lettuce, tomato, onion and tartar sauce.  THE LOCAL (V option, GFI option) $10  Grilled Gouda cheese with roasted mushrooms and onions. Creamy, decadent, delicious.    entrées  VILLE TACOS (V option, GFI)  $10  Two corn tortillas filled with our chorizo style grilled tofu, shredded cabbage, marinated onions, Jack cheese,  tomato and cilantro.  Served with a side of black beans and rice.  HARMONY BOWL (V, GFI)  small $10/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh, steamed  seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option )  $13  Spicy “chorizo” tofu, grilled peppers and onions, black beans, brown rice, and spinach, tossed in chipotle  barbecue sauce and topped with cheddar cheese and salsa.  Served with a small salad and blue corn  chips.  LOW COUNTRY ROLLUPS $12  Our sweet and tangy tofu barbecue wrapped in whole wheat flour wraps and topped with cheddar cheese and  tahini mustard sauce.  Served with blue corn chips and southern slaw.  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato  marinara with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet     

https://www.pdf-archive.com/2016/05/05/laughingseedlunchmenu/

05/05/2016 www.pdf-archive.com

MugshotDiner Dinein V3 lr 85%

Made Fresh To Order Tossed with Barbecue or Buffalo (Mild or Spicy) Served with Bleu Cheese Dressing AND FRESH CUT CELERY (5) CHICKEN FINGERS / 7 SERVED WITH HONEY MUSTARD OR BARBECUE SAUCE JULIENNE SALAD / 9 (5) MOZZARELLA STICKS / 6 TURKEY, HAM, ROAST BEEF, SWISS CHEESE, CUCUMBERS, TOMATOES, KALAMATA OLIVES AND HARD BOILED EGG SERVED WITH MARINARA SAUCE FRENCH FRIES / 3 CHEESE WIZ FRIES / 4 SWEET POTATO FRIES / 4.5 CRISPY ONION RINGS / 6 GRECIAN SALAD / 8 Homemade Soups  Made Fresh Daily &

https://www.pdf-archive.com/2014/02/07/mugshotdiner-dinein-v3-lr/

07/02/2014 www.pdf-archive.com

MENU PACK 2016 85%

CanapÉs Lime and coriander marinated prawns Spiced crab cakes, wasabi mayonnaise Tea smoked salmon, pickled cucumber Cured salmon, lemon Turkish delight Lincolnshire sausages, port and grain mustard glaze Black pudding fritters, homemade brown sauce Chicken liver parfait, Cumberland jelly Smoked ham and leek terrine Parmesan polenta bites, spiced avocado Lincolnshire poacher cheese spheres Ginger and chilli spiked melon Sour dough bruscetta, tomato chutney Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com STARTERS Spiced carrot soup, coriander creme fraiche Marinated goat’s cheese, baby leaf, pickled beetroot and toasted pine nut salad Salt baked celeriac and root vegetable salad with pumpkin seeds Wild mushroom and Lincolnshire Poacher pate, crusty bread Skye crab cake, pickled cucumber, runny yoghurt Cured Wester Ross salmon, radish, lemon zest, watercress Salad of lap sang tea smoked trout, confit potato and wild rocket Smoked haddock cake, wilted leeks, grain mustard Parcel of Goosnargh duck, orange reduction, chervil salad Smoked ham terrine, black pudding ‘scotch egg’, pea flavours Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com PICNIC SHARING STARTER All served with a selection of artisan breads The Classics Waldorf salad Poached salmon, pickled cucumber Smoked ham terrine, homemade Piccalilli A Little Different Parmesan polenta French fries, coriander yoghurt Hot smoked salmon, lemon and watercress salad Parcel of Goosnargh duck, orange reduction Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com

https://www.pdf-archive.com/2015/09/19/menu-pack-2016/

19/09/2015 www.pdf-archive.com

A3 Main Menusample 85%

Chicken Wings Boneless Wings Shrimp £4.95 £5.50 £6.50 All American Corn Dog A smoked Frank, coated in our Fluffy cornbatter served with homemade sweetcorn relish, mustard &

https://www.pdf-archive.com/2016/05/31/a3-main-menusample/

31/05/2016 www.pdf-archive.com

LunchmenuJuneWoodcote 85%

wild mushroom £8.95 Goats cheese and onion marmalade £8.50 Sausage, red onion and wholegrain mustard £8.25 Above served with salad, coleslaw and fries Toasties Cheese &

https://www.pdf-archive.com/2017/06/12/lunchmenujunewoodcote/

12/06/2017 www.pdf-archive.com

TO GO MENU 06.28.13 85%

ranch, bleu cheese, honey mustard, thousand island or balsamic vinaigrette Garden Salad 5 Spring greens topped with tomato, cucumber and a side of croutons with jerk chicken, tri-tip beef, Kurobuta ham or turkey:

https://www.pdf-archive.com/2013/09/11/to-go-menu-06-28-13/

10/09/2013 www.pdf-archive.com

Chez Sushi A4 Menu New August 2015-2-3 85%

APPETISERS MAINS SUSHI (2 PIECES) Chez Sushi edamame 1.8 with soy, ginger, sesame and spices Edamame 1.4 with rock salt Prawn and coriander gyoza 3.2 grilled dumplings with ponzu Vegetarian gyoza 2.9 grilled dumplings with ponzu Yakitori 3.0 grilled chicken skewers with yakitori sauce Prawn spring rolls 3.8 with wasabi mayonnaise Ceviche 3.8 white fish served with nori chips Salmon teriyaki 6.1 served with steamed rice Beef teriyaki 6.1 served with steamed rice Chicken teriyaki 5.3 served with steamed rice Vegetable teriyaki 4.6 served with steamed rice Salmon tataki 5.5 seared salmon with fresh ginger, spring onion and ponzu Beef tataki 5.5 seared beef with springs onions, sesame seeds and sesame mustard Tuna tataki 5.5 seared tuna with spring onions and sesame mustard Tuna filo 5.6 fresh coriander encrusted tuna filo wrapped, lightly fried, served with sesame mayo dressing Salmon-sake Tuna-maguro Yellowtail-hamachi Red snapper-tai Prawn (cooked)-ebi Eel-unagi King fish-hiramasa Crab-kanikama Tamago -Japanese omelet SALADS Mushroom 3.7 with spicy lemon dressing Seared salmon 4.6 with yuzu dressing Seaweed 3.0 with sesame dressing Calamari 3.9 with ginger dressing Tofu tempura 3.2 with yuzu dressing Seared Tuna 4.3 with spicy lemon dressing Mixed Green 2.6 with ginger dressing Please feel free to customize your salad with our selection of dressings:

https://www.pdf-archive.com/2015/12/17/chez-sushi-a4-menu-new-august-2015-2-3/

17/12/2015 www.pdf-archive.com

springwebmenu 82%

Starters € Spring Pea Soup (V) chanterelle mushrooms, soft- boiled egg, puffed rice Red Mullet panko bread crust, celery yoghurt mousse, lime mayo Tuna Niҫoise French beans, eggs, tomatoes, olives, balsamic dressing Roast Beef Carpaccio served cold, confit potato, pickled onions, French mustard, peaches Oysters Gillardeau oysters, passion fruit granita Local Ġbejna Salad (V) local fresh sheep milk cheese, mixed spring salad, herb oil dressing 10.90 13.90 13.90 12.90 20.90 9.90 Pasta Tagliatelle Salmon homemade pasta, asparagus, salmon, cream, roasted almonds Cocoa Ravioli homemade pasta, ricotta stuffing, smoked aubergine purée, tomato coulis Linguine Allo Scoglio cherry tomatoes, bisque, clams, mussels, prawns Strozzapreti Wild Boar Ragù wild boar ragù, parmigiano- Reggiano shavings Risotto Cauliflower Cream (V) acquerello one year aged organic rice, cauliflower cream, blue cheese 14.90/ 18.90 11.90/ 18.90 14.90/ 18.90 13.90/ 17.90 11.90/ 16.90 Dishes to Share Charcuterie Board Parma ham, cured chorizo, salami Napolitano, bresaola, duck liver parfait, smoked duck, olives Iberian Platter serrano ham, grilled chorizo sausage, Manchego, fried calamari, olives Farmhouse Cheese Board Brie de Meaux, Comté, bleu d’Auvergne, goat’s cheese, fruit chutney, walnuts Baked Smoked Scamorza &

https://www.pdf-archive.com/2017/04/05/springwebmenu/

05/04/2017 www.pdf-archive.com

MattHardyStory 81%

The Coming of the Great War    Humblest greetings, oh Broken One. Brother Nero Frazz and Brother Nero Godes  have taken it upon ourselves to manifest our broken brilliance into this most obsolete  remembrance of the tale in which you, the great and broken Matt Hardy, prepared yourself  for war with the wretched Decay. After our bath in the waters of the Lake of Reincarnation,  the seven deities have inspired us to recount the greatest history that this world has ever  seen. It is truly an honor to be the vessels through which this most glorious tale may be  told. Please give it a read, and share your thoughts of broken brilliance with us. Onward to  deletion! All hail King Maxel!    T​he sacred shovel plunged deep into the fertile dirt, and Señor Benjamin tossed it  aside with a strength and youth beyond his age. It was a most glorious day at the Hardy  Compound, and the night was sure to bring magnificent deletion. Señor Benjamin smirked,  growing giddy at the thought of burying Decay in the graves which he was currently  digging.        "Señor Benjamin, my dutiful servant!" Matt Hardy's alluring accent rang out as he  approached. Though the sunshine cast a vivid and and wonderful light upon the compound,  Matt's broken brilliance seemed to illuminate the world even more. Señor Benjamin thrust  his shovel into the dirt and wiped the sweat from his brow. "How are the graves coming,  my dear friend?" Señor Benjamin was about to answer, but he was cut off my Matt. "These  plots of supple dirt must be ample for Decay's deletion!" As he spoke the holy word, he  whipped his hand out sideways. "Delete!" He repeated. Matt gazed upon the work which  Señor Benjamin had nearly completed, his mouth open and emitting a nearly erotic  moaning noise. He slowly spread his arms out, as if to embrace his old friend. "King Maxel  will be quite pleased with your broken brilliance, my most succulent amigo!"        "Gracias, Señor Hardy." Señor Benjamin was pleased with his work as well, and was  especially proud that King Maxel would approve of his efforts. Señor Benjamin was nothing  if not unfailingly loyal to both Mr. Hardy and the most benevolent King Maxel.        "Methinks it is high time to locate that obsolete mule Brother Nero!" Matt decided,  drawing out the word mule with his mysterious drawl. "Vanguard 1, my most loyal  compatriot, locate Brother Nero, posthaste!" The drone swooped down low.        "Yes Master. Calculating the approximate location of Brother Nero." Vanguard 1  communicated in a series of beeps. Matt gazed upon its lustrous white shell and it's  all­knowing red eye. Vanguard 1 had always been a good friend to Matt, and he felt safe  entrusting the defense of the compound to his robot. It would keep vigilant watch, and give  its life for Matt should it be necessary. Vanguard 1 sped away in search of Matt's obsolete  mule of a brother.        "Carry on with your work, Señor Benjamin!" Matt commanded. "For the deletion of  Decay is nigh!" As Matt walked away, his shouts of "Delete!" echoed across the compound.  As he thrust his arm out in the violent yet reassuring motion that signaled deletion, his  gracious mane of hair blew back in the wind, the sun shining majestically off of his white  streak. He had received this gift from the table which broke beneath him. Brother Nero's  swanton bomb caused the greatest awakening of broken brilliance that this world had ever  witnessed. From the pieces of the table rose the most glorious and inspiring master to ever  walk this obsolete earth. Señor Benjamin gazed at the ornate gravestones which littered  the yard. Realizing that there was still work to be done, he tirelessly continued his task.        Matt strode off in search of Brother Nero. His thoughts turned to his family, which he  would defend this very night.        "Ah, Sweet Rebecca," He thought. "You are both the love of my life and the fire of my  loins. And King Maxel, I will not fail in defending you, for one day you shall assume your  rightful place upon the throne of this land!" Matt gazed serenely about his glorious abode.  "Home is where the heart is!" He decided. While he reveled in the sight of his compound,  Vanguard 1 returned.        "Brother Nero located. Across the pond." Vanguard 1 waited patiently for his next  command.        "Thank you Vanguard 1! I shall take the dilapidated boat Skåarsgaard across the pond.  Go, Vanguard 1, and review the defenses! Make sure Rebecca and King Maxel are safe"  Vanguard 1 soared away with a few short beeps that meant "Yes, Master."        Upon reaching the dilapidated boat, Matt once more gave out a moan of delight. He  spread his arms out, greeting the boat.        "Salutations, dearest Skåarsgaard! May I request a ride across Lake Hardy, the Lake of  Reincarnation?" Matt waited for the boat to respond. Satisfied with the silence, he flipped  over the boat and pushed it into the cool water, hopping in with an elegant grace that was  no doubt attributed to his broken brilliance. Grabbing the paddle, he deftly rowed the boat  until the distant shoreline loomed upon him. He spied Brother Nero across the lake,  meticulously shaping his ornate designs into the verdant grass. Upon the sight of his  brother, Matt was reminded of the material remains of his obsolete mule that had been cast  into the waters. As Brother Nero carved away at the grass, he sang to himself.        "I fade away and classify myself as obsolete!" Matt resisted the sudden urge to decimate  his brother's obsolete work as he had done previously. "How marvelous it would be to  engulf Brother Nero's obsolete lawn in the flames of broken brilliance!" He thought.  "Perhaps another day, for at the moment we must prepare the defenses!" Landing the boat  on the shore, Matt hopped out and strode over to his obsolete mule of a brother.        "Come, Brother Nero, there is deleting to be done!" Matt's glorious voice seemed to  possess his brother with a reverent light. He powered off his weed wacker and ran his  hands through his hair, widening his completely­white eyes.        "Delete!" Brother Nero cried. "Decay! Delete! Decay!"        "Yes, Brother Nero," Matt approved, his jaw gaping open and releasing his lilting moan  of approval. "Let the broken brilliance consume you!" He reveled in his brother's fervor a  moment longer. "Come, you obsolete mule!" Matt demanded, interrupting Brother Nero's  spasm of broken brilliance. "We must protect the Hardy Compound at all costs, and give  our lives for King Maxel if we must!" Matt led Brother Nero to Skåarsgaard, all the while the  obsolete mule muttered "delete!" under his breath.        They rode the dilapidated boat in great style, and landed upon the shore of Matt's estate  posthaste. Stepping out of the boat, Matt made sure to thank Skåarsgaard.        "Thank you for your services, dear Skåarsgaard! I shall be sure to reward you with green  beans! But do not worry, I will not bring mustard! For we all strongly despise mustard!"  Matt's elated face grew into a foul grimace at the thought of mustard, while Brother Nero's  obsolete countenance remained satisfied at the mere thought of the delicacy that were  green beans. Turning quickly, Matt strode off to his mansion to meet Rebecca, and Brother  Nero followed in his wake.        Señor Benjamin had joined Rebecca and King Maxel upon the doorstep of the estate,  along with scribe, the waitress, and Vanguard 1. They all anxiously waited for the return of  their most beloved Matt Hardy. Upon reaching his family, Matt spread his arms around  Rebecca and emitted his sound of elation. The two lovers stared passionately at one  another, and they embraced in a brilliant kiss. The lovers' embrace was anything but  obsolete. Matt then turned his gaze upon King Maxel, who sat in his mother's arms. Matt  planted a kiss upon his son's forehead.        "I swear, King Maxel, this world shall be yours after once this war is ended." Matt  declared. King Maxel stared back with a countenance so sophisticated and brilliant that  mere mortals could not comprehend what thoughts ran through his glorious mind.        "Loved ones, friends, and obsolete mules," Matt began. "Decay has brought a war to our  doorstep! However, we shall persevere! We will not decay, for our broken brilliance shall  guide us through these troubled times! We will defend this compound with our lives, and  most importantly, we will protect King Maxel, our most magnificent overlord!" Scribe's  wrist moved furiously as it scrambled to record every last word of Matt's broken brilliance.  "Rosemary, Crazzy Steve, and Abyss, will decay this night! They shall soon be obsolete! May  the seven deities watch over us! Onward, brothers and sisters, to final deletion!" At Matt's  mention of the seven deities, it almost seemed as if the ground trembled beneath his very  feet. All who stood before Matt cheered their agreement, both rallied and inspired by his  broken brilliance.        "Señorita!" Matt suddenly addressed his self­proclaimed Armenian waitress. "Por favor,  prepare the green beans, posthaste! And remember, do not bring the despised mustard!"  The waitress was about to lie and say that she was not Latina but in fact Armenian, but  Matt interrupted her. "Our most succulent and supple stomachs must be well fed, for we  have a war to ahead!" The waitress rolled her eyes and quickly ventured to the kitchen to  fulfill her master's request. Matt's comrades took up their battle cry in their ardent passion.        "Delete! Delete! Delete!" They thrust their arms out in unison, and scribe scratched his  pen furiously across the page in his salute. Matt spread his arms and looked up to the  heavens, moaning his orgasmic laugh slowly and maniacally. He began to spin around,  looking at the domain that had been touched by the influence of his broken brilliance.        "Decay," he decreed. "Will be utterly and completely DELETED!"   

https://www.pdf-archive.com/2016/09/17/matthardystory/

16/09/2016 www.pdf-archive.com

Winter Menu 81%

Slice $3.50 Whole Quiche $11.99 whole $4.95 seasonal veggies, roasted red pepper hummus, organic mayo, whole grain mustard, choice of bread and optional cheese Chicken Salad Quiche half $2.95 half $2.95 whole $4.95 Choose from two of the following for $5.50 Half sandwich, quiche, soup, garden salad, quinoa salad or fruit salad.

https://www.pdf-archive.com/2012/12/11/winter-menu/

11/12/2012 www.pdf-archive.com

SUNDAY LUNCH MENU 23 09 15 81%

£3.50  Ham and wholegrain mustard terrine, served with ciabatta crostini, caramelised onion chutney.

https://www.pdf-archive.com/2015/09/28/sunday-lunch-menu-23-09-15/

28/09/2015 www.pdf-archive.com