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Menu-Retail.PDF 100%

SPRING 2018 2 Salads Strawberry Poppyseed with Chicken IN SEASON (half 170 Cal / whole 340 Cal) Chicken raised without antibiotics, romaine, mandarin oranges and fresh strawberries, blueberries and pineapple tossed in fat-free poppyseed dressing and topped with toasted pecan pieces.

https://www.pdf-archive.com/2018/04/12/menu-retail/

12/04/2018 www.pdf-archive.com

dinner togo oct 2014 95%

Blue Cheese Salad Calamari Fritti Fresh roasted beets tossed with mixed greens, red onions, blue cheese and our house balsamic dressing, finished with sliced almonds 8.95 Fresh calamari marinated in buttermilk, tossed in seasoned flour, flash fried and served with lemon and marinara sauce 9.95 Caprese Pizziola Chicken Quesadilla Our garlic flatbread brushed with olive oil and garlic, topped with oven roasted tomatoes and mozzarella cheese, then baked golden brown 7.95 Diced chicken, sautéed peppers and onions, shredded cheddar and mozzarella cheese, grilled on a flour tortilla and served with salsa and sour cream 7.95 Shrimp Cocktail Stuffed Hot Peppers Your choice of five jumbo shrimp served chilled with homemade cocktail sauce or sautéed with a scampi butter 10.95 Banana peppers filled with a hot sausage stuffing, topped with marinara sauce and mozzarella cheese, then baked golden brown 7.95 Black and Blue Crostini Spinach and Artichoke Pizziola Cajun seared sirloin laid upon a crostini and topped with caramelized onions, finished with blue cheese and garnished with a balsamic reduction 9.95 Our in house spinach and artichoke spread atop garlic flatbread, topped with parmesan and mozzarella cheese and baked golden brown 7.95 Eating the bitter bread of banishment *Castle Burger -King Richard II:

https://www.pdf-archive.com/2015/09/23/dinner-togo-oct-2014/

23/09/2015 www.pdf-archive.com

Take Out Menu (08-01) (pdf) 91%

LUNCH MENU STARTERS Insalata Palazzo-organic greens and pine nuts in a balsamic vinaigrette dressing $6 PALAZZO Arugula salad-crisp arugula leaves tossed with a walnut vinaigrette, Bermuda onions, Roma tomatoes &

https://www.pdf-archive.com/2011/08/01/take-out-menu-08-01-pdf/

01/08/2011 www.pdf-archive.com

set munu 12.50 2 courses-3 91%

basil tossed in small pasta tubes Spaghetti Carbonara Delicious creamy sauce with sauteed bacon, tossed in spaghetti Lasagne al forno Layers of green pasta, our slow cooked bolognese &

https://www.pdf-archive.com/2015/10/25/set-munu-12-50-2-courses-3/

25/10/2015 www.pdf-archive.com

Fully Competitive Info 13-14 90%

CONTACT INFO Phone: (902) 691-3331 E-mail:

https://www.pdf-archive.com/2013/05/20/fully-competitive-info-13-14/

20/05/2013 www.pdf-archive.com

lunch to go oct 2014 90%

2.25 vegetable du jour and freshly baked rolls Cheese Tortellini Chicken or Shrimp Diable Ricotta cheese filled tortellini, nestled in a Gorgonzola cream sauce and dusted with parmesan cheese 10.95 Add Chicken 4 Add Shrimp 9 Grilled chicken or shrimp tossed in a spicy white wine red sauce served over angel hair pasta, tossed with banana peppers, onions and tomatoes Chicken 13.95 Shrimp 16.95 Pasta Primavera Fresh roasted vegetables and red onion, sautéed together in a Boursin cream sauce and served over risotto 10.95 Chicken Pot Pie Diced chicken breast and fresh vegetables baked in a creamy supreme sauce, topped with a flaky puff pastry 10.95 Above served with :

https://www.pdf-archive.com/2015/09/23/lunch-to-go-oct-2014/

23/09/2015 www.pdf-archive.com

MEnu WEb (dragged) 89%

Parmesan, tossed in oregano vinaigrette • add Mary's free range chicken, oven roasted turkey, salami, or tuna 3.00 AVOCADO &

https://www.pdf-archive.com/2016/11/16/menu-web-dragged/

16/11/2016 www.pdf-archive.com

PrimoMenu2017 88%

onion tossed in a lime and turmeric coconut sauce.

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

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

New flyer-back-12-0207 88%

Lasagna $26.95 (Above orders served with tossed Green Salad, choice of Dressing &

https://www.pdf-archive.com/2012/06/15/new-flyer-back-12-0207/

14/06/2012 www.pdf-archive.com

Alexander's menues dinner 87%

Lobster Mini Tacos 15 Nachos tacos, avocado, cilantro sour cream ***Florida Seafood Ceviche 10 Fresh snapper, scallops and shrimps tossed with cilantro, tomatoes, and lime juice ***Spinach, Gorgonzola Cheese and Walnut Spring Roll 10 (Vegetarian) served with a Zesty balsamic dipping sauce Two Jumbo Lump Crab Cakes 13 Served with Maine lobster sauce (one only -- 7 ) Escargots 12 Sautéed with garlic, parsley and white wine, topped with Brie cheese and baked Phyllo Wrapped Shrimp 13 6 shrimps wrapped in Phyllo dough, fried crispy, served with a creamy spicy sauce Jumbo Lump Crabmeat 15 Maryland crabmeat sautéed in butter and garlic, served on toasted brioche Wild Mushroom and Goat Cheese Strudel 8 Sundried cherry gastrique, caramelized apple, organic greens and chive oil *** Tuna Tartare 13 Prime center cut tuna prepared classically with a touch of fresh horseradish, Dijon mustard and served with toast points ***Chilled Jumbo shrimp cocktail 13 Served with a zesty cocktail sauce Thai Chicken lettuce Wraps 10 Korean dipping sauce, scallion slaw ~***Alexander’s cuisine:

https://www.pdf-archive.com/2012/08/14/alexander-s-menues-dinner/

14/08/2012 www.pdf-archive.com

SIMLA Christmas Menu 86%

Mains (Choose one) Lamb shank Slow-cooked and tender lamb shank with caramelised onion and spices, served with tossed vegetables Tandoori roast paglu chicken Marinated with house spices and hung yogurt with soft touch of creamy tomato, with tossed vegetables Indian costal style grilled masala fish Boneless with combo of fresh and dry spices, herb tossed vegetables and tangy tomato sauce Vegetable kofta lababdar Mix vegetables stuffed patty with mild spiced creamy sauce All mains served with either butter naan or basanti pulao rice.

https://www.pdf-archive.com/2016/11/29/simla-christmas-menu/

29/11/2016 www.pdf-archive.com

FOOD MENU FOR OPENING 83%

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

SSH SportsBar Menu 280x350v10.0 ART - Copy 79%

#SheratonSkyline SALADS Greek Salad 12 Caesar Salad 11 Chicken and Bacon Caesar Salad 13 Salmon Caesar Salad 14 Salmon Nicoise Salad 14 Cos lettuce topped with feta cheese, tomato, cucumber, peppers, onion and olives HV Romaine lettuce tossed with Caesar dressing, parmesan cheese and croutons G Romaine lettuce tossed with Caesar dressing, parmesan cheese and croutons G Romaine lettuce tossed with Caesar dressing, parmesan cheese and croutons G Market leaves, tomato, cucumber, olives, peppers, red onion, potato, grilled salmon with citronette dressing VH House Salad Market leaves, tomato, cucumber, olives, peppers, red onion, potato, hardboiled egg with a mustard dressing VH 9 20/02/2017 09:29 burgers PUB CLASSICS Classic 8oz Beef Burger 10.50 Fish and Chips 16.50 California Hot and Spicy Burger 13 Beef and Wild Mushroom Pie 17 On flour bap, tomato and lettuce with chips G Served with jalapenos, spicy sauce, cheese and chips G Battered fresh haddock fillet, with chips, tartare sauce and mushy peas G Served with red wine sauce, creamy mashed potatoes and mixed vegetables DG Flipped Burger 13 Served with egg, bacon and cheese and chips GP Shepherd’s Pie 17.50 Served with Maris Piper mash DG Grilled Chicken Burger 13 Homemade Herefordshire 10oz.

https://www.pdf-archive.com/2018/02/20/ssh-sportsbar-menu-280x350v10-0-art-copy/

20/02/2018 www.pdf-archive.com

Fajitas 78%

!

https://www.pdf-archive.com/2014/06/01/fajitas/

01/06/2014 www.pdf-archive.com

summer veggies 78%

! Summer Vegetable Toss DRESSING:

https://www.pdf-archive.com/2014/06/01/summer-veggies/

01/06/2014 www.pdf-archive.com

homework 78%

CATCHING *WITH PARTNER* RECEIVING SOFT HANDS - Soft tossed tennis balls working on bare hand receiving techniques BLOCKING DRILL - Full Gear, working on blocking technique(Drop to Knees, Chin to Chest, Glove to “5 Hole”.

https://www.pdf-archive.com/2018/03/22/homework/

22/03/2018 www.pdf-archive.com

LaughingSeedLunchMenu 78%

  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

MP Vday Menu 2017 78%

Caesar Fresh spinach, strawberries, feta cheese and candy-coated pecans tossed with a lemon poppy seed dressing.

https://www.pdf-archive.com/2016/12/31/mp-vday-menu-2017/

31/12/2016 www.pdf-archive.com

LaughingSeedDinnerMenu 76%

    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.     

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