Search


PDF Archive search engine
Last database update: 07 December at 16:34 - Around 76000 files indexed.


Show results per page

Results for «pickled»:


Total: 170 results - 0.039 seconds

Holiday Order Form 100%

Form Specializing in the hand crafting of all natural Pickled and Brined Goods, Lip Balms, Hard Ciders and Kombucha Holiday Order Guide &

https://www.pdf-archive.com/2017/11/22/holiday-order-form/

22/11/2017 www.pdf-archive.com

Brochure Update 9-27 95%

Portland, OR 97220 971.322.4954 / 503.381.4420 www.brewsbrinesbalms.com brewsbrinesbalms@gmail.com Products and Services Catalog Specializing in the hand crafting of all natural Pickled and Brined goods, Lip Balms, Hard Ciders and Kombucha September 2017 Spearlicious Spicy Dill Pickles Hand picked &

https://www.pdf-archive.com/2017/09/27/brochure-update-9-27/

27/09/2017 www.pdf-archive.com

5-13-16 CO Menu CHS HRes 89%

nuoc cham ·· 6 curry shrimp ·· yellow curry, thai chili, thai basil, garlic baguette ·· 8 tofu buns ·· tofu, pickled cucumber, carrots, sriracha aioli, cilantro ·· 6 CHOICE OF:

https://www.pdf-archive.com/2016/05/19/5-13-16-co-menu-chs-hres/

19/05/2016 www.pdf-archive.com

Babu-A3-sleazy-menu-V2 88%

Rice £2.00 Lightly Pickled Red Onion £2.00 Simple Salad Leaves £2.00 Tamarind Carrots £2.00 Indian side salad — raw onion, chilli &

https://www.pdf-archive.com/2016/03/29/babu-a3-sleazy-menu-v2/

29/03/2016 www.pdf-archive.com

beerfestival menu 87%

Best Bitters Son Of Sid Golden Shower 4.1% Milton Crouch Vale Pegasus Yakima 4.1% 4.2% Cambridge Moonshine Church End CB1 And a Bit Sea Horse 4.2% 4.2% Son of Sid Autumn Ale 4.3% Timothy Tailor Oakham Landlord Musashi 4.3% 4.4% Ciders Pickled Pig New Season 6.5% Pickled Pig Old Spot Pickled Pig Pickled Pig Rum Cask 6.5% Porkers Snout 6.5% 6.5%

https://www.pdf-archive.com/2011/09/27/beerfestival-menu/

27/09/2011 www.pdf-archive.com

Tongue Twisters 87%

"Whether the weather be cold, Or whether the weather be hot, We'll weather the weather, Whatever the weather, Whether we like it or not.” Peter Piper picked a peck of pickled peppers.

https://www.pdf-archive.com/2017/02/10/tongue-twisters/

10/02/2017 www.pdf-archive.com

MENU PACK 2016 87%

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

BBU Menu 9.15 87%

 Watermelon  Gazpacho                          4.50/6.50                                       Salad   (VG)(N)  Marinated  Kale  with  Roasted  Brussels  sprouts,  Butternut  Squash,     Toasted  Walnuts  and  a  Shallot  Vinaigrette                                        10.99   Grilled  Salmon  Salad  with  Mixed  Asian  Greens,  Red  Cabbage,  Edamame,     Fried  Shiitake  Mushrooms,  Crispy  Shallots  and  a  Pickled  Ginger  Vinaigrette                                14.50   940  Salad:

https://www.pdf-archive.com/2016/09/15/bbu-menu-9-15/

15/09/2016 www.pdf-archive.com

001111 NoshAndBooze Menu 071816 copy 87%

12 Brussels Sprout Salad Crispy Brussels Sprout / Red Cabbage / Carrots / Fresno Peppers / Scallions / Bacon / Crunchy Shallots / Bacon Vinaigrette Dressing 8 Pork Tamale Duck Fat Popcorn 3 Duck Fat / Sweet and Smokey Chili Seasoning Cheese Curds 8 Battered and Fried Fried pickles 5 Sweet and Spicy Chips And Guacamole Skewer 7 - Ask your server Tuna Poke 16 Mango / Sesame Citrus Dressing / Avocado Wasabi Sauce / Wakame / Crispy Rice Fried Wonton Chips Shrimp Ceviche Tacos Avocado / Tomato / Cilantro / Chiptole Cream / House Made Crispy Tacos 15 Stout Braised Oxtail / Fontina Chesse / Fresh Cut Fries / Stout Gravy / Truffle Salt Scallions / Fried Egg 12 Fried Chicken Sandwich Coleslaw / Sweet and Spicy Pickles / Habanero Pickled Onions 13 Turducken Meatball Sandwich Turkey Duck Chicken / Spicy Marinara Sauce Cheese Blend / Giardiniera Rueben Sandwich Pimento Burger 17 Habanero Honey / Potato Salad / Biscuit 4 6 4 French Fries Grilled Asparagus Potato Salad DESSERT Toffee Banana Cream Waffle Stack 12 Funnel Cake Ale Braised Corned Beef / Gruyere Cheese / Red Cabbage Kraut / 1000 Island Dressing 10 Tortilla / Beef Chorizo / White Cheddar / Pico de Gallo / Guacamole Sour Cream / Two Eggs Any Style 14 Slow Roasted Angus Beef / Melted Gruyere Cheese / Grilled Onions / Horseradish Dijonnaise / Au Jus PLATES 14 Chilaquiles con Huevos Four Peppercorn Fried Chicken Oxtail Poutine Flat Iron Dip Five Chesse Blend / Crumbled Bacon Jalapeno Bacon Crust / Asiago Crisps SIDES SNACKS Chile Braised Pork / Red Chili Sauce / Sour Cream / Guacamole / Habanero Pickled Onions 11 Mac and Cheese 9 Malted Waffle / Banana Pudding / Nuttela / Crumbled Heath Bar / Caramel Sauce / Whipped Cream 9 Crispy Freestyle Cake / Vanilla Bean Ice Cream / Strawberry Sauce / Chocolate / Whipped Cream 13 Double Patty / Roasted Pepper Cheese Sauce Crispy Onion Strings / Pickles add bacon $2 add egg $1 BOOZE NOSH ORIGINALS CLASSICS BEERS ALL ORIGNALS -12 ALL CLASSICS-12 BOTTLES/CANS Bird Watcher Mount Gay White Rum, Pomegranate, Lime, Cassis Old Fashioned Larceny, Demerara, Old Fashioned Bitters, Orange Essence, Cherry Steigl Grapefruit Raddler Fruit Beer/2.5%-9 Miller High Life Champagne of beers/4.6% - 4 Lagunitas Aunt Sally Sour Sour Beer/5.7% - 8 Allagash White Witbeir/5% - 9 Dale’s Pale Ale American Pale Ale/6.5% - 8 Krombacher Pilsner Pilsner/4.8 - 6 Duvel Belgian Trappist Ale / 8.5% - 11 Lagunitas IPA American IPA / 6.2% - 7 Vandermill Apple Cider Cider / 7% - 9 Left Hand Milk Stout Milk Stout / 6% - 8 Two Brothers Domaine Dupage Bière de Garde Style / 5.9% - 7 Greak Lakes Edmund Fitzgerald American Porter / 6% - 7 Great Lakes Lake Erie Monster Imperial IPA / 9.1% - 9 Off Color Apex Predator Farmhouse ale / 6.8% - 8 Summer Breeze Cooler Brokers Gin, Cucumber, Mint, Lime, Lemon Cucumber Voss Banana Slamma Deep Eddy Vodka, Cochhi Americano, Banana, Ginger, Basil, Carbonation IPA Jackass(MULE) Hophead Vodka, Lime, Ginger, Deschutes Fresh Squeezed IPA, Mint Early House Rittenhouse Rye, Bruto Americano, Apricot, Vanilla Violet Daisy Nolets Gin, Lime, Violet, Raspberry, Blackberry GE T TING EXTRA LARGE - 18 Crouching RON Hidden RUM Ron Columbia Parse Rum, Guava, Ginger, Pineapple, Passionfruit, Lime, SHARK Sazerac Dickel Rye, Demerara, Jerry Thomas Bitters, Creole Bitters, Absinthe, Lemon Essense ALL HIGHBALLS - 11 Bonded Willy Bottled in Bond Evan Williams Bourbon, Sweet Vermouth, Caballero, Orange Bitters Manhattan Evan Williams Single Barrel, Sweet Vermouth, Cherry Bitters HIGHBALLS The Wind-down Lunazul Blanco Tequila, Lime, Vanilla Agave, Strawberries, Sage The Vodka One Titos Vodka, Cran-Raspberry LaCroix, Mint, Lemon The Gin One Aviation Gin, Berry LaCroix, Mint, Raspberries The Tequila One Astral Blanco Tequila, Grapefruit LaCroix, Mint, Grapefruit Half Moon The Rum One Cruzan White, Lime LaCroix, Mint, Lime ICEE POPS ALL ICEES - 11 Basil 46 Makers 46, Peach, Basil, Lemon, Sugar Last Wordcicle Gin, Chartruese, Lime Cherry, Sugar DRAFT Deschutes Fresh Squeezed IPA IPA/6.4% - 8 WORKING MAN SPECIAL - 6 Miller High Life + Evan Williams Shot NOSH Chorizo and Jalapeno Omelette 00 Chix and Waffle 00 00 Corned Beef Hash 00 Beef Chorizo / White Jalapenos / Green Onions / Home Fries Tortilla Chips / Beef Chorizo / White Cheddar / Pico de Gallo / Guacamole / Sour Cream Two Eggs Any Style SNACKS Country Ham Sandwich Duck Fat Popcorn 3 Duck Fat / Chili Powder Seasoning Cheese Curds 8 Battered and Fried Fried pickles 5 Sweet and Spicy Chips And Guacamole 7 Skewer - Ask your server BRUNCH Brussels Sprout Salad 12 Kale and Mushroom Frittata 00 Egg Whites / Chopped Kale / Charred Onion Roasted Bell Peppers / Sauteed Mushrooms Five Cheese Blend / Tomato Jam / Spring Greens 00 Nuttela Stuffed french toast coated with rice crispies / caramel rum bananas / toasted walnuts / whipped cream Pimento Burger 00 Double Patty / Roasted Pepper Cheese Sauce crisp onion Strings / Sweet Spicy Pickles add bacon $2 add egg $1 Biscuits and Gravy Crispy Brussels Sprout / Red Cabbage Carrots / Fresno Peppers / Scallions / Bacon Crunchy Shallots / Bacon Vinaigrette Dressing 00 Two Scallion White Cheddar Biscuits / Country Ham / Pimento Cheese / Two Eggs Add Gravy $2 Banana Fosters French Toast 00 Scallion white cheddar biscuits / rosemary chicken sausage gravy Fried Chicken Benedict 00 Crispy chicken breast / scallion and white cheddar biscuit / 2 poached eggs-habanero ranch sauce / home fries Ultimate Grilled Cheese Ale braised corned beef / potatoes turnips / parsnips / onions / jalapeno topped with 2 eggs SIDES Chilaquiles con Huevos 4 6 4 French Fries Grilled Asparagus Potato Salad DESSERT Toffee Banana Cream Waffle Stack 9 Malted Waffle / Banana Pudding / Nuttela / Crumbled Heath Bar / Caramel Sauce / Whipped Cream 9 Funnel Cake Crispy Freestyle Cake / Vanilla Bean Ice Cream / Strawberry Sauce / Chocolate / Whipped Cream 00 6 cheeses / bacon / tomato jam BOOZE WINE G B WHITE Reisling Red Tail Ridge Seneca Lake 2014 WINE G B WHITE 14 49 Reisling Red Tail Ridge Seneca Lake 2014 WINE G B WHITE 14 49 Reisling Red Tail Ridge Seneca Lake 2014 14 49 Chardonnay Red Tail Ridge Sans Oak Chardonay 2015 11 39 Chardonnay Red Tail Ridge Sans Oak Chardonay 2015 11 39 Chardonnay Red Tail Ridge Sans Oak Chardonay 2015 11 39 Albarino Terras de Lantano Vina Cartin Albarino 2014 12 42 Albarino Terras de Lantano Vina Cartin Albarino 2014 12 42 Albarino Terras de Lantano Vina Cartin Albarino 2014 12 42 RED RED RED Rose Aix Coteaux D'Aix En Provence Rosé 2015 12 42 Rose Aix Coteaux D'Aix En Provence Rosé 2015 12 42 Rose Aix Coteaux D'Aix En Provence Rosé 2015 12 42 Malbec Solo Contigo Malbec Permium 2012 14 49 Malbec Solo Contigo Malbec Permium 2012 14 49 Malbec Solo Contigo Malbec Permium 2012 14 49 Italian Red (LaCrima Grape) Lucchetti Lacrima di Morro d’Alba 2015 Red Blend Donkey and Goat Five Thirteen Red Blend 2013 11 39 16 56 SPARKLING Champange Charles Ellner Champagne Carte Blanche Brut NV Italian Red (LaCrima Grape) Lucchetti Lacrima di Morro d’Alba 2015 Red Blend Donkey and Goat Five Thirteen Red Blend 2013 11 39 16 56 SPARKLING 22 94 Champange Charles Ellner Champagne Carte Blanche Brut NV Italian Red (LaCrima Grape) Lucchetti Lacrima di Morro d’Alba 2015 Red Blend Donkey and Goat Five Thirteen Red Blend 2013 11 39 16 56 SPARKLING 22 94 Champange Charles Ellner Champagne Carte Blanche Brut NV 22 94 Prosecco Pertimali – Livio Sassetti Brut Prosécco NV 12 42 Prosecco Pertimali – Livio Sassetti Brut Prosécco NV 12 42 Prosecco Pertimali – Livio Sassetti Brut Prosécco NV 12 42 Rose Pertimali – Livio Sassetti Spumante Rosato NV 13 46 Rose Pertimali – Livio Sassetti Spumante Rosato NV 13 46 Rose Pertimali – Livio Sassetti Spumante Rosato NV 13 46 Cava Can XA Brut Cava NV 10 35 Cava Can XA Brut Cava NV 10 35 Cava Can XA Brut Cava NV 10 35

https://www.pdf-archive.com/2016/07/29/001111-noshandbooze-menu-071816-copy/

29/07/2016 www.pdf-archive.com

menu Ibis Gdańsk Stare Miasto zima 2017-2018 84%

AMORE ITALIANO! Bolognese, 250g .................................... Krewetki, 270g ........................................

https://www.pdf-archive.com/2018/01/30/menu-ibis-gda-sk-stare-miasto-zima-2017-2018/

30/01/2018 www.pdf-archive.com

MenuSummer 83%

FIRST ORDER COFFEE ALL DAY MENU YOGHURT BOWL 13 Fruit puree, seeds and grains, pickled strawberries MUSHROOMS ON TOAST 15 Mixed mushrooms, egg, native herbs A D D Bacon / Avocado +$3 EGGS ON TOAST 15 2 Eggs, herb salad, quark, strawberry vinegar, nut free dukkha A D D Bacon / Avocado / Wagyu +$3 POTATO WAFFLE 15 Egg, plum chutney, seeded mustard horseradish, walnuts A D D Bacon / Wagyu +$3 SALAD 16 Buckwheat, grilled peach, fennel, chicken, greens, chimichurri BIT OF EVERYTHING 15 Meat, manchego cheese, pickles, egg, relish, bread A D D More meat / Avocado / Egg +$3 SANDWICH #1 15 Iceberg, bacon, roast leek, smoky nut butter, pickled green tomato SANDWICH #2 9 Bacon, egg, mayo TOAST With whipped butter and homemade jam.

https://www.pdf-archive.com/2018/01/08/menusummer/

08/01/2018 www.pdf-archive.com

4-27-16 CO Charlotte Menu 83%

nuoc cham ·· 7 mango summer rolls ·· avocado, mango, red bell pepper, cucumber, lettuce, jalapeños, mint, cilantro, served with peanut sauce ·· 7 curry shrimp ·· yellow curry, thai chili, thai basil, garlic baguette ·· 8 pork belly buns ·· pork belly, pickled cucumber, carrots, hoisin, cilantro ·· 6 CHOICE OF:

https://www.pdf-archive.com/2016/05/19/4-27-16-co-charlotte-menu/

19/05/2016 www.pdf-archive.com

cville breakfast lunch menu for webb 83%

honey pickled jalapenos. ... pickled beets.

https://www.pdf-archive.com/2015/12/07/cville-breakfast-lunch-menu-for-webb/

07/12/2015 www.pdf-archive.com

Oriam - Hospitality Brochure 82%

Hospitality FOR MEETINGS &

https://www.pdf-archive.com/2016/11/25/oriam-hospitality-brochure/

25/11/2016 www.pdf-archive.com

Sunday Buffet Menu 2017 81%

Tiang SUNDAY LUNCH BUFFET MENU £14.80 Children (under 10) - £8.50 Adults - Appetizers Peking Mixed Hors D`Oeuvres Aromatic Crispy Duck Thai Mixed Hors D`Oeuvres Vegetarian Lettuce Wrap (crispy seaweed, smoked corn chicken, spring rolls, sesame prawn on toast, barbecued spare ribs) (peak kai yad sai, kai hon bai, tod mun pla, satay chicken, chilli pickle) Crispy Won Ton Barbecued Spare Ribs Mandarin Spare Ribs Spare Ribs with Chilli and Spiced Salt Smoked Corn Chicken Satay Chicken King Prawns with Chilli and Spiced Salt Sesame Prawn on Toast Butterfly King Prawns Squid with Chilli and Spiced Salt Crispy ‘Seaweed’ Vegetarian Spring Rolls Fried Mixed Vegetable with Chilli and Garlic Bean Curd with Chilli and Garlic Chilli Pickle (pickled mixed cabbage) (Served with spring onion, cucumber, hoi sin sauce and pancake) (served with lettuce and hoi sin sauce) Soup Hot and Sour Soup Sweet Corn Soup (with chicken or crab meat) Mixed Vegetable Soup Vegetarian Hot &

https://www.pdf-archive.com/2018/04/02/sunday-buffet-menu-2017/

02/04/2018 www.pdf-archive.com

3a1223 854063ac91574ba587b3db66fbfe0c79 81%

saucisson sec timberdoodle (cow, vt) OYSTER POND 3 bresaola bonaparte (goat, vt) new york coomersdale (sheep, vt) lonza paisley blue (cow, vt)* sopressta cucumber-celery mignonette red onion jam, grilled crostini S TA R T E R S ARTIC CHAR CRUDO 16 celery, satsuma orange, chive ROASTED ROMANESCO 14 CRISPY CAULIFLOWER 12 roman cauliflower, green pickled mustard aioli, tahini, pickled sultana, chive, SMASHED BEETS 13 lemon, chile hazelnuts labne, harissa, pistachio, dill PORK BELLY 16 OLD MEDINA 15 wild mustard greens, radish, falafel, tahini, hummus, CHICKEN LIVER CROSTINI 9 apple mostarda, black pepper pickled persimmon, turmeric pickles, olives, pita chile vinaigrette HEIRLOOM CARROT SALAD 14 BRUSSELS SPROUTS 13 KALE SALAD 12 blood orange, red onion, feta, almond, radishes, sunflower seeds, morroccan oil cured olives, fig vinaigrette, sumac sarvecchio cheese, citronette herbs, sesame seeds MAINS MOROCCAN HARIRA 33 braised lamb shoulder, chickpeas, celery root, pommegranate, yogurt, cilantro WILD MUSHROOM PAELLA 25 hen of the woods, cremini, saffron, leeks, parsnips, BERKSHIRE PORK CHOP 28 roasted spaghetti squash, oregano, brussels sprouts leaves, thyme n'duja vinaigrette, breadcrumbs SEAFOOD TAGINE 28 clams, mussels, artic char, castlevetrano olive, NIMAN RANCH RIBEYE 45 chimichurri, confit garlic, preserved lemon, tumeric couscous roasted sweet potato PAN ROASTED COD 27 LABEL ROUGE PETITE CHICKEN 27 roasted cipollini onions, braised cannellini beans, fennel, orange, roasted shallots charred lemon, fregola, herbs SIDES 8 CRISPY FINGERLING POTATOES ROASTED CARROTS sarvecchio, scallion, agrodolce, citrus zest spiced walnut SAUTEED GREENS lemon, chili COUSCOUS currants, almond, herbs HOUSEMADE PITA BREAD 4 CHEF AYESHA J.

https://www.pdf-archive.com/2018/01/30/3a1223-854063ac91574ba587b3db66fbfe0c79/

30/01/2018 www.pdf-archive.com

LaughingSeedLunchMenu 81%

  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

national menu 81%

FIERY HAWAIIAN™ Mozzarella topped with slice after slice of smoked ham, smoky bacon and juicy pineapple, sprinkled with pickled jalapeños and spicy peppers, and drizzled with Hot sauce.

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

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