Category: Plate

Description:	Cheddar cheese, lettuce, tartar sauce
Date:	12.26.18
Allergens:	Gluten, onion, dairy, chili, garlic
Plating:	Round basket, paper
Price:	$                                        10.00

Portion	Plate Component
2 pieces	Alaskan cod, 2 oz.
1 each	Kaiser roll
2 oz.	Crispy batter
1 oz.	Iceberg chiffonade
2 slices	Sharp cheddar
3 Tbl.	Tartar sauce
7 oz.	Fries
1 each	Lemon wedge.

Butter both sides of the bun, and place on the medium part of the griddle. Press the center down to ensure contact.

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket.

Remove the browned bun from the griddle, and place into the paper lined basket, cut side up. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish over the bottom bun as shown. Heat the cheese on a spatula, then transfer to the top of the fish.

Top with tartar sauce and lettuce, and place the bun top over. Garnish with a lemon wedge. Serve with the requested side.

Description:	Smoked salmon, French onion, and cucumber garlic, served with warm potato chips
Date:	12.25.18
Allergens:	Dairy, onions, garlic
Plating:	Tavern plate, banana leaf, 3 ramekins, oval basket with paper
Price:	$                                          8.00

Portion	Plate Component
2 oz.	Salmon dip
2 oz.	Cucumber dip
2 oz.	French onion dip
7 oz.	Frozen potato chips

Loosely fill each ramekin with each of the dips. Place the banana leaf on the plate as shown. Place the frozen chips into the fryer, then stir with the skimmer for the first 30 seconds to break apart. Cover the basket with a second basket, and cook until the chips are golden brown.

Transfer to a seasoning bowl, and season well with salt and pepper mix. Transfer to a paper lined oval basket.

Description:	iceberg, tomatoes, cucumber, egg, louie sauce
Date:	12.25.18
Allergens:	Shellfish, onion, garlic, dairy
Plating:	Tavern plate
Price:	$                                        16.00

Portion	Plate Component
4 oz.	Iceberg chiffonade
2 oz.	Cherry tomatoes, halved
2 oz.	Persian cucumbers, sliced
1/4 each	Avocado, fanned
1/2 each	Soft boiled egg
4 oz.	Bay shrimp
2 oz.	Louie sauce
1 each	Lemon wedge

Arrange the lettuce in the center of the plate, then arrange the tomatoes, cucumbers, egg, and avocado as shown. Squirt 1/2 oz. of Louie sauce over the lettuce, then arrange the shrimp over the top. Garnish with a lemon wedge.

Description:	sticky rib glaze
Date:	12.25.18
Allergens:	Garlic, chili, gluten, onion
Plating:	Oval plate
Price:	$                                        13.00

Portion	Plate Component
6 pieces	Par-cooked back ribs
4 oz.	BBQ glaze

Unwrap the par-cooked ribs, and deep fry at 325 F. (in the chicken fryer) until golden brown, about 4 minutes. Remove from the hot oil, and drain well.

Transfer to a non-stick pan, and add the BBQ glaze. Cook over high heat, tossing occasionally, until the glaze has thickened and coated the ribs.

Transfer the ribs to a small oval plate, stacking three on top of three, then pour the remaining glaze from the pan over the ribs. Garnish with chopped parsley.

Description:	Miller’s all beef frank, on a hoagie roll, with sauerkraut.
Date:	12.25.18
Allergens:	Gluten, garlic
Plating:	Basket and liner
Price:	$                                        11.00

Portion	Plate Component
1 each	Hot dog, split
1 each	Hot dog bun, split
3 oz.	Baked beans
2 oz.	Sauerkraut

Split the hot dogs down the center, leaving a hinge. Oil the griddle, then lay the hot dog, cut side down, onto the griddle and cook until golden brown. Turn over to heat completely through. Heat the sauerkraut until hot, Butter the cut faces of the roll, then griddle until golden brown. Place the roll in the basket, and lay the dog on the roll, cut side up. Arrange the sauerkraut over the top.

Serve with baked beans, fries, or side salad. If not fries, then serve the dog in an oval basket.

Description:	Garlic croutons, shaved Parmesan cheese
Date:	12.25.18
Allergens:	Egg, dairy, garlic
Plating:	Tavern plate
Price:	$                                          7.00

Portion	Plate Component
1 head	Romaine
1 1/2 oz.	Caesar dressing
2 oz.	Croutons
1/2 oz.	Parmesan cheese from the grater
2 each	White anchovy filets

Cut the root end from the romaine head, then separate the leaves into a mixing bowl. Squirt the dressing around the edges of the bowl and over the leaves. Toss to coat evenly. Arrange the leaves on the plate with the largest leaves on the bottom, gradually adding smaller and smaller. Arrange the croutons over the salad, then grate the cheese over the top. Garnish with two white anchovy filets crossed over the top.

Description:	Oyster crackers
Date:	12.25.18
Allergens:	Garlic, onion, chili, dairy, shellfish
Plating:	Tavern bowl, tavern plate, banana leaf
Price:	$                                          7.00

Prepare the cold chowder base by combining 64 oz. of base with 6 oz. of cream. Mix well to combine. Refrigerate.

Portion	Plate Component
8 oz.	White clam chowder
1 pk.	Oyster crackers

Heat the chowder in a small pot until simmering. Transfer to a warm bowl. Garnish with chopped parsley. Serve oyster crackers on the plate.

Description:	Sweet onions coated in seasoned flour and fried crisp.
Date:	12.25.18
Allergens:	Onion, gluten, chili, garlic
Plating:	Small oval
Price:	$                                          4.00

Portion	Plate Component
7 oz.	Yellow onions, peeled and sliced on 1.5.
2 oz.	Seasoned flour

Slice the onions on the slicer set at 1.5 then toss to separate rings. Make 6 oz. portions, and store in baggies.

Place one portion of sliced onions into the basket in the seasoned flour bowl, and toss to coat completely. Shake excess flour off, then transfer to the fryer at 350 F. in a fry basket. Stir with the skimmer, separating the rings. Cook, stirring and turning over until golden brown.

Transfer to a seasoning bowl, and season lightly with salt and pepper mix.

Transfer to a warm small oval plate, and garnish with chopped parsley.

Description:
Date:	12.25.18
Allergens:	None
Plating:	Oval basket with paper liner.
Price:	$                                          4.00

Portion	Plate Component
12 oz.	Frozen fries

Portion the fries and place into the fry tank of the fryer at 350 F. Cook until beginning to take color, about three minutes. Remove from the hot fat, and drain well. Transfer to the seasoning bowl, and season well with salt and pepper mix.

Transfer to a paper-lined oval basket, and garnish with chopped parsley.

Description:	Salt and sugar cured bacon, double smoked.
Date:	12.25.18
Allergens:	none
Plating:	Small oval
Price:	$                                          6.00

Portion	Plate Component
5 strips	Par-cooked bacon

Arrange the bacon on a rack on a sheet pan, and bake at 450 F. until rendered and starting to brown. Do not cook completely. Remove from the oven, and cool. Transfer to paper towel-lined 1/3 pan and reserve.

To serve, place five slices of par-cooked bacon on the hot area of the griddle under a steak weight. Cook until sizzling and browning, then remove and drain on paper towels. Serve on a small oval plate. Garnish with chopped parsley.