ADVERTISER Cover Ad Restaurant Menus from: Palos Verdes • Rolling Hills • Rolling Hills Estates • Hollywood Riviera • Redondo Beach • Torrance • Lomita • Rancho Palos Verdes • San Pedro Q U A R T E R L Y Restaurant Menus! Q U A R T E R L Y RM! 2013 Restaurant Menus! “For Your Dining Enjoyment & Convenience” • Browse the menus • Make plans to dine out • Make reservations • Order Take-Out • Order Delivery! • Find special events • Coupons & specials 150 Top Menus WINTER 2013 Save time • Save money!
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ADVERTISER
CoverAd
Restaurant Menus from:Palos Verdes • Rolling Hills • Rolling Hills Estates • Hollywood Riviera •
Redondo Beach • Torrance • Lomita • Rancho Palos Verdes • San Pedro
Q U A R T E R L YRestaurant Menus!Q U A R T E R L Y
RM!2013
Restaurant Menus!
“For Your Dining Enjoyment & Convenience”
• Browse the menus
• Make plans to dine out
• Make reservations
• Order Take-Out
• Order Delivery!
• Find special events
• Coupons & specials
150Top Menus
WINTER 2013Save time • Save money!
Menus DineOut
DineIn
Coupons
Q U A R T E R L Y
RM!2013
Restaurant Menus!
Q U A R T E R L Y
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Restaurant Menus!
Article Page 37
ArticlePage 11
Article Page33
Desserts & TreatsPage 39
Article Page 19
Dining EtiquettePage 27
“I will Have a large Mc Asparagus Fries please”
Page 25
About Us
Listed in Alphabetical Order
Restaurant MenuPage#
1- Amichi 452- Pullcinella Pizzeria 213- The Original Pancake House 1245678910134 5678920123456789301234567894012345678950
50Top Menus Table of Contents
3
1 Night Stands!“Big Bear”
“A Fabulous Dinner & a nice place to stay
for the night”..Page 27
To Advertise Call: 310-212-1234
Issue 1 Volume 1
Regular Line-Up:
Restaurant by Cuisine Type: Page• American 1-12• Continental, French, German 12-22• Italian, Mediterranean, Greek 23-24• Pizza Restaurants 25• Asian Restaurants 26-28• Mexican/ Southwestern 29-33• Steaks/ Seafood 37-41• BBQ-Barbecue Specialist 37-41
Restaurant Indexes: • Listed Alphabetically 3 • Listed by Cuisine type 7• Restaurants that offer Delivery 7• That have Curbside ToGo Parking 7• “2 for 1 Tuesday” Restaurants 7• Great “Happy Hour” Restaurants 7
“Not your average happy hours!”• Romantic Dining 7• That have an “Ocean View” 7• That are “On the Beach” 8
“Put your feet in the sand”• Just for Kids• Breakfast Specialists 14• Brunch Specialists 11
“Only the best Brunches listed here folks!””• Business Lunch Favorites 11• Early Bird Specials 7• Dessert Index- “Sweets-IceCream-Treats +” 7• New Restaurants 2012-2013 18• “Coming Soon” & “Grand Openings” 43
Salt and pepper are always passed together, even if someone asks you only forthe salt. They are considered “married” in proper dining circles.— Ask Andy.com
Dessert: “A usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal.” 9
Salt and pepper are always passed together, even if someone asks you only forthe salt. They are considered “married” in proper dining circles.— Ask Andy.com
Dessert: “A usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal.” 9
Salt and pepper are always passed together, even if someone asks you only forthe salt. They are considered “married” in proper dining circles.— Ask Andy.com
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limousines
valet Parking Services
Photographers
keg & liquor delivery
karaoke & Photo Booth delivery
Party & tent rentals, Bouncy rooms - (set up & delivery)
Definition: Table Etiquette: conventional behavior expected of people while eating. 49
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What year wasThis??
andThis??
andThis??
?Back When?
Banner Ad
APPETIZERSHawaiian Ahi Poke 6.99 Crab Cakes 6.99
TACOSTopped with cabbage, tomato, cilantroand homemade cream sauce Original Fish (fried) 2.59 Grilled Cajun White Ruffy (Swai) 2.59 Catfish (fried) 2.59 Seared Ahi (Cajun) 2.99 Cajun Salmon 2.59 Battered Shrimp 2.99Shrimp (grilled or cajun) 2.99 Grilled Chicken 2.29
TACO COMBO w/ DRINK(2) tacos, rice and beans (2) Original Fish (fried) 6.99 (2) Grilled Cajun White Ruffy (Swai) 7.49 (2) Catfish (fried) 7.99(2) Seared Ahi (Cajun) 7.99 (2) Cajun Salmon 7.99 (2) Battered Shrimp 7.99 (2) Shrimp (grilled or cajun) 7.99 (2) Grilled Chicken 6.49
FROM OUR GRILL All grilled items topped with our GarlicButter sauce or Cajun style, served with achoice of rice or french fries, homemadecoleslaw (contains almonds) and bread.Brown rice $0.50 extra.
ADD GRILLED ZUCCHINI 1.49 ADD GREEN SALAD 1.75 UPGRADE to SWEET
POTATO FRIES 1.49Fish & Shrimp 8.99 Fish & Scallops 8.99 Shrimp & Scallops 8.99 Calamari and other item from fryer(except Catfish) 8.99
TERIYAKI BOWLS Served with rice and zucchini White Ruffy (swai) 7.99 Salmon 10.99 Grilled Chicken 7.99
FRESH SALADS Cajun Salmon 10.99 (mixed greens, sprouts, green onions,feta cheese, dried cranberries, red onions, cherry tomatoes, walnuts,sweet & tangy lime vinaigrette) Cajun Seared Ahi 12.49 (mixed greens, sprouts, green onions,cotija cheese, red onions, cherry tomatoes, cilantro, pumpkin seeds,cilantro dressing) Asian Shrimp 8.99 (mixed greens, sprouts, green onions,cilantro, sesame seeds,red onions, cherry tomatoes, almonds,fried won tons, Asian dressing) Green Salad 3.95 (mixed greens, cherry tomatoes, redonions with your choice of dressing: cilantro, sweet & tangy lime vinaigrette,balsamic vinegar, ranch, blue cheese, or Asian dressing). Addchicken for an extra $3.99
FRESH WRAPS Wrapped with rice, cabbage, tomato,onion, and homemade cream sauce Grilled Shrimp 6.95 White Ruffy (Swai) 6.95 Grilled Chicken 6.95
CHOWDERNew England Clam (white) Corn Chowder (add shrimp .99)
Regular 3.75Large 4.49
SIDESFish, Shrimp, Calamari, Scallops 5.25 Sweet Potato Fries 3.99 French Fries or Rice 1.49
Brown Rice 2.25 Grilled Zucchini 1.75 Tortillas (corn or flour) 1.25 Beans (white) 1.25 Homemade Coleslaw 1.25
All fish subject to availability.For more information on fishrefer to seafood fact sheet.
FROM OUR FRYER Fried in vegetable oil with 0 trans fats.Served with french fries and homemade coleslaw (contains almonds). Shrimp Plate 7.99 Fish Plate 7.75 Scallop Plate 8.49 Calamari Plate 8.25 Catfish Plate 9.99
FRYER COMBOS Fried in vegetable oil with 0 trans fats.Served with french fries and homemade coleslaw (contains almonds).
Fresh Seafood/ American
Lunch & Dinner 7 days11:00am- 9:pm
Fish/ American $ to $$2599 Airport Drive, Torrance,CA 90505 Phone: (310) 325-BONZ (2669) Fax: (310) 325-2606 Email: [email protected]
Fish Bonz Facts Menu
Fresh Fish Daily Healthy and Nutritious Delicious and Low Fat It’s All About theTasteNo Trans Fats High in Omega-3 Fats (decrease the risk of coronarydisease) High in Vitamin B2 High in Vitamin D
No Bonz About It!
12 and Under Childrenís MenuAvailable.
AMEX, DISC, MCARD, VISA
Located in Rolling Hills Plaza.This is a wonderful place... witha georgios patio.
Fish Bonz (4 Ye a r s • F o u n d e d 2 0 0 9 i n To r r a n c e , C a l i f o r n i a )Q U A R T E R L Y
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10 Fish!
StartersSmokin' Buffalo WingsLightly smoked, lightly fried then dippedin our original buffalo wingsauce. Served with celery & blue cheesedressingHalf Order (6 pcs) 5.99Full Order (12 pcs) 10.99
SaladsBBQ Caesar Salad 5.99A tasty traditional Caesar mixed withparmesan cheese & croutonsAdd one of the following meats:Pulled Pork, Chopped Brisket, or Grilled BBQ Chicken 7.99
BBQ Flat-Iron Steak Salad 7.99Dusted with our secret dry rub, hit withour Suh-Weet BBQ sauce, roasted sweetcorn, kidney beans, tomatoes, redonions, jack & cheese, fried onion rings &BBQ ranch dressing
The Smokin' Cobb 8.99Chopped romaine lettuce, moist pulledpork, BBQ chicken, applewood smokedbacon, chopped egg, tomatoes, redonions & blue cheese dressing
Grilled Salmon Salad 9.99Chopped romaine lettuce, tomatoes, cu-cumber, and drizzled with citrus-infusedbalsamic vinaigrette
Southern Fried Chicken Salad 7.99Buttermilk fried chicken tenders servedover chopped romaine lettuce, andtopped with sweet corn, red onions, cu-cumbers, tomatoes, jack & cheddarcheeses, served with BBQ ranch and buf-
falo wing sauce
BBQ SandwichesAll meals served with a side of yourchoice: creamy coleslaw, red skin potato salad,french fries or BBQ baked beans.Add an additional side for $1.75
Pulled Pork or Chicken SandwichA La Carte Meal5.75 7.75Tender hand-pulled chicken piled high &smothered in ourSuh-Weet BBQ sauce
BBQ Brisket Sandwich5.99 7.99Slow-smoked, extra lean beef brisketsmothered in ourSuh-Weet BBQ sauce
BBQ Flat-Iron Steak Sandwich6.99 8.99
Dusted with our secret dry rub, hit withour Suh-Weet BBQ sauce& topped with caramelized onions,roasted tomatoes & and smoked goudacheese
BBQ Chicken Breast Sandwich5.75 7.75Tender chicken breast smothered in ourSuh-Weet BBQ sauce
Hot Link Sandwich5.49 7.49Hickory smoked house-made hot linkstopped with grilled onions & peppers
Southern Sliders6.99 8.99A sampling of our 3 most popular sand-wiches; Memphis pulled pork, Texasbrisket and Louisiana hot links toppedwith our Suh-Weet BBQ sauce
Joey's Dog4.99 6.991/4 lb all-beef hot dog wrapped with 2pieces of applewood bacon, mayo, mustard, our Suh-Weet BBQ sauce,caramelized peppers & onions, tomatoes& jalapenos
Philly's Cheesesteak Sub5.99 7.991/2 1b thinly sliced steak, Americancheese, mayo & grilled onions on anAmoroso steak roll imported from Philly
Half-Pound BurgersAll burgers are made with 100% certifiedBlack Angus ground beef.--All burgers served with French Fries --
The Smokin' Bacon Burger 8.99Topped with melted cheddar cheese,onion rings & applewood-smokedbacon, smothered in our Suh-Weet BBQsauce
Joey's Bad Ass Burger 8.99Topped with grilled hot links, caramelizedonions, sweet peppers, cheddarcheese and hit with Louisiana hot sauce
Memphis Burger 8.99Beef patty topped with our hand pulledpork, cole slaw, cheddar cheese& topped with our Suh-Weet BBQ sauce
Ragin-Cajun Burger 8.99A Cajun patty topped with pepper jackcheese, jalapenos & caramelizedonions and hit with Louisiana hot sauce
Build Your Own Burger 6.99Add any of the following ingredients for.50 each: Applewood-smoked bacon, caramelizedonions, grilled sweet peppers, pepperjack cheese, American cheese, roastedtomatoes, cheddar cheese, smokedgouda cheese, goat cheese, onion rings
Award Winning RibsFull slab served with two sides and twocorn breads.1/2 slab served with one side and onecorn bread. Your choices are creamycoleslaw, red skin potato salad,french fries or Mama's Downright Addic-
tive BBQ beans
Your choice of one of the following prepa-rations:Suh-Weet BBQ -A traditional MemphisBBQ sauceCarolina Wet Sauce -A mildly spicy applecider vinegar-based sauceDry Rub - Our special blend of secretspices
Baby Back RibsMarinated in our secret spice blend for 24hours then slowly smoked over hickorywoodHalf Slab (5-6 bones) 13.99
Joe’s BBQ (5 y e a r s - F o u n d e d 2 0 0 8 i n C a r l s b a d , C a l i f o r n i a )
Definition: Table Etiquette: conventional behavior expected of people while eating. 11
RestaurantInformation
Restaurant Information
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Definition: Table Etiquette: conventional behavior expected of people while eating. 13
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FRESH TABLESIDE GUACAMOLEPrepared just as you like it! Fresh avo-cados, serrano chiles, tomatoes, onions, fresh cilantro and spices. 8.99
SHRIMP & SPINACH QUESOCreamy spinach & spicy cheese diploaded with shrimp and topped with melted parmesan cheeseand corn relish. Served with warm tortilla chips. 7.29
BAJA CHICKEN TAQUITOSGrilled chicken, pasilla chiles, mush-rooms and jack cheese wrapped in crispy corn tortillas andserved with guacamolito. 6.99
BONELESS BUFFALO TENDERSWith ranch dressing. 8.99
CHEESE QUESADILLAFlour tortilla filled with melted jackcheese and mild pasilla chiles,grilled to a golden brown. 6.99 With Shredded Chicken or Beef add .99
GRILLED FAJITA QUESADILLAChile-citrus marinated & grilled chickenwith melted jack cheese, mild pasillachiles, sautéed onions and bell peppers,grilled to a golden brown. 8.99 WithGrilled Steak add 1.99
MUCHO MACHO-TIZER PLATTERShrimp & Spinach Queso, Boneless Buf-falo Tenders, Baja Chicken Taquitos anda Cheese Quesadilla. With ranch dressing and guacamolito. 12.99
NACHOS ULTIMOSRefried beans, jack and cheddarcheeses, fresh jalapeños, tomatoes, sour cream and freshguacamole. 10.29 Choose Shredded Beef, ShreddedChicken, Picadillo Beef or Carnitas.
GRILLED FAJITA NACHOSChile-citrus marinated grilled chickenbreast with refried and black beans, jackand cheddar cheeses, fresh jalapeños, sautéed onions and bellpeppers, tomatoes, sour cream andfresh guacamole. 10.99 With Grilled Steak add 1.99
BBQ CHICKEN TOSTADAChile-citrus marinated chicken breastwith lettuce, black beans, corn, jicama, jack andcheddar cheeses and salsa picante tossed in barbecue-ranch dressing.10.49
MEXICAN CHICKEN CAESAR SALADGrilled chicken and romaine tossed withhouse-made creamy cilantro Caesardressing with diced tomatoes, pepitas, parmesancheese and tortilla strips. 10.49 With Shrimp add 1.99
TOSTADA COMPUESTAA crispy corn tortilla layered with refriedbeans and topped with lettuce, vinai-grette, jack and cheddar cheeses, tomatoes and freshguacamole. 10.79 Choose Shredded Beef, ShreddedChicken, Picadillo Beef or Carnitas.
CHICKEN TORTILLA SOUPMade fresh daily! A rich broth with freshvegetables, chicken breast, jack cheese,crispy tortilla strips and fresh avocado. Bowl 4.79 Cup3.79 Add a cup of soup to any entrée.3.49
MEXICAN CAESAR or GARDENSALADMexican Caesar with house-madecreamy cilantro Caesar dressing withdiced tomatoes, pepitas, parmesan cheese and tortilla strips or afresh Garden Salad. 4.99 Add to any en-trée. 3.49
SOUP & SALADChicken Tortilla Soup and a MexicanCaesar or a fresh Garden Salad. 8.99
FaJiTAS
VEGGIE FAJITASGrilled chile relleno with a medley ofsautéed fresh vegetables. 11.49
FAJITAS GIGANTEA generous portion of chile-citrus mari-nated chicken breast, grilled steak and sautéed jalapeño-garlic buttershrimp. Served flaming at your table with premium gold tequila. 18.49
FAJITAS DUOSelect two of your favorites! 17.29Choose Grilled Chicken Breast, GrilledSteak or Sautéed Shrimp.ESpECiALiDADeS y MARiSCoS
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Restaurant Menus! Acapulco (To r r a n c e C a l i f o r n i a )
14
FACT
Fork & Knife in the RESTING POSITION
Fork & Knife in the FINISHED POSITION
CARNE ASADAChile-citrus marinated and grilled 8ozskirt steak served with a cheese enchi-lada, fresh guacamole, rice, refried beans and warm tortillas.17.99
CARNE ASADA Y CAMARONESChile-citrus marinated and grilled 4ozskirt steak served with sautéed jalapeño-garlic butter Wild Mexican Shrimp. With sautéedonions and bell peppers, rice and warmtortillas. 17.49
MUY GRANDE PLATTERA grilled chicken breast, tender carnitasand your choice of a cheese, picadillobeef, shredded chicken or shredded beef en-chilada. With sautéed fresh vegetables, charro beans, rice and warm tortillas.13.79
MAHI MEXICANASautéed and served with tropical pa-paya-butter sauce, sautéed freshspinach, mushrooms, rice and pineapple-jicama relish. 14.99
DRUNKEN MAHI MAHIGrilled and served with our signaturesherry-butter sauce, sautéed fresh veg-etables and rice. 14.99
SEAFOOD TRIOA gilled mahi mahi filet with our signa-ture sherry-butter sauce, a grilled shrimpbrochette on a bed of rice and ouraward-winning crab enchilada. Withsautéed fresh vegetables. 18.49
Served hot and sizzling on a skillet withsautéed onions and bell peppers, rice,refried beans,fresh guacamole, pico degallo and warm corn or flour tortillas.
Add extra guacamole for 2.99
Add some Soup
Caesar or Garden Salad to your meal for 3.49
Definition: Table Etiquette: conventional behavior expected of people while eating. 15
Etiquette Lesson #2:
Fork & Knife in the RESTING POSITION
Fork & Knife in the FINISHED POSITION
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Ruth’s Chris®
( 5 8 y e a r s - F o u n d e d 1 9 5 5 ) San Franciscan
SaladsServed with choice of Blue Cheese, Ranch, Thousand Island,French, Italian or Olive Oil & Red Wine VinegarChef SaladCrisp greens, julienne of turkey breast, ham andcheese, tomato and egg 13.50Shrimp LouieLarge shrimp on a bed of fresh greens, tomato and egg15.95Charbroiled ChickenDouble breast of chicken, charbroiled,served on a garden salad. Lemon Herb or Cajun spiced maybe substituted upon request 13.95
PastaServed with homemade soup or salad and accompanied bygarlic toastSpaghettiAnd Meat Sauce 11.95SpaghettiAnd Meat Sauce with Meatballs (2) or Italian Sausage (2)14.95Chicken ParmesanWith Spaghetti and Meat Sauce 16.95Veal ParmesanBreaded cutlet with Spaghetti and Meat Sauce15.95
EntreesThe following entrees are served with your choice of soup orsalad, baked potato, steak fries, fresh vegetables or rice andwarm sourdough bread
ChickenDouble breast, boneless and skinless, prepared your favoriteway.CharbroiledNatural 14.95CajunMildly seasoned 14.95TeriyakiLightly Glazed 14.95Lemon HerbMarinated 14.95
SeafoodGrilled Jumbo ShrimpLightly seasoned and delicately grilled 19.75Orange Roughy FiletMild white filet lightly floured and grilled 17.50Deep Fried ShrimpBreaded and deep fried to a golden crunch 17.95Salmon FiletCharbroiled 17.95Australian Lobster TailHouse delicacy. The elite of seafood, West Australian Tailbroiled to a fantastic tenderness, served with drawn butterMarket Price
SteaksTender and flavorful aged Midwestern corn-fed U.S.D.A.Choice Beef. Hand-cut and trimmed daily on the premises,
charbroiled.Top Sirloin8 oz. Center cut, juicy and full of flavor 15.95The Culotte12 oz. The most flavorful cut of Top Sirloin 22.95New York12 oz. Center cut New York Strip Sirloin 21.95Petite New York7 oz. A smaller cut for lighter appetites 15.95Filet Mignon9 oz. The leanest and most tender cut of beef 26.95Rib Eye Steak14 oz. Tender heart of the Prime Rib 22.95Porterhouse20 oz. Combination of Filet and New York 29.95
Prime Rib of Beef, au jusThe San Franciscan’s famous specialty. Properly aged andslow roasted to seal in the natural juices. Hand carved toorder and served with creamed horseradish sauceHouse SpecialHalf Pound 18.75Franciscan Cut Three-Quarter Pound 22.95Diamond Jim Nineteen Ounces 31.95
Specialties and CombinationsPork Chop14 oz. Center cut extra thick double bone chop 16.95Grilled Veal LiverThin slices piled high with your choice of bacon or grilledonions 15.95Pepper SteakNew York Steak, lightly seasoned, covered with sauteedgreen and red peppers, onions, and peppercorns 18.95Drunken SamFilet mignon, pan fried in burgundy wine and brandy. Servedatop fried eggplant and top with Ortega chile and jack cheese
24.95Top Sirloin with Fried Shrimp 22.95Prime Rib with Fried Shrimp 23.95Lobster Tail and Top Sirloin Market PriceLobster Tail and Prime Rib Market Price
Children's MealsAges 12 and under.Spaghetti and Meat Sauce 7.95Chicken Filet Strips and Fries 7.95Fish and Chips 7.95Chopped Sirloin with Fries 7.95DessertsSpumoni 3.95 Carrot Cake 4.95Mudd Pie 3.95 New York Cheesecake 4.95
Sales tax will be added to all food and beverage served.We reserve the right to refuse service to anyone.Not responsible for lost or stolen articles.18% gratuity will be computed for parties of 7 or more.Prices subject to change.Sorry, no personal checks accepted.Gift certificated available.Consuming raw or undercooked meat mat increaseyour risk of food-borne illness.
Food Catagory
Operating Hours
AddressPricing
Phone #E- mailweb-site
Interesting Information
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Coupons?(y) or (n)
Calendar Events?Specials?
Happy Hour?Sunday Brunch
Childrenís Menu ?(y) or (n)
Cross Roads &
Photos/ Food/ ArtWork ?
PrimeRib *17
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( 5 8 y e a r s - F o u n d e d 1 9 5 5 ) Lisa’s Bon Appetit
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Definition: Table Etiquette: conventional behavior expected of people while eating. 19Etiquette Lesson #1:
Fork & Knife in the RESTING POSITION
Fork & Knife in the FINISHED POSITION
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( 5 8 y e a r s - F o u n d e d 1 9 5 5 ) Buca di BeppoDefinition: Table Etiquette: conventional behavior expected of people while eating. 21
THE HISTORY OF:
Chopsticks, two long thinsticks, were developed as earlyas the 3rd Century BCE inChina. The Chinese word forsuch implements meant “quickones,” or “quick sticks,” so theEnglish translation became“chopsticks.”
It’s possible that chopstickswere developed when peoplecooked their food in large potswhich retained heat well, andhasty eaters broke twigs offtrees to retrieve the food.
By 400 BCE, a large populationand dwindling resources forcedpeople to conserve fuel. Foodwas chopped into small piecesso it could be cooked more rap-idly, thus using less fuel.
Also the Chinese had a food tra-dition, believing that it was bar-baric to serve food thatresembled the original animaland uncouth to carve up a car-cass at the table. The Chinesetook care of that unseemlychore out of sight in the kitchen
and served food already dicedand sliced, ready to eat, sothere was no need for knivesand forks at a Chinese dinner.
Confucius may have influencedChinese utensil selection withhis nonviolent philosophy anddiscouragement of knives at thedinner table.
– From The History of DiningUtensilsUtensils
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Restaurant Menus! L & L HawaiianEl TarascoLucille’s22
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Pedone’sMarie Callendarsdaphne’sDefinition: Table Etiquette: conventional behavior expected of people while eating. 23
PHOTO: Dan Winters--Health Magazine
False to date anyway... I don’t see ordering a large“Mc Asperagus Fries” at the Drive-thru anytimesoon.
-lol
Why this has not hap-pened is probably obvious on many levelsyet I do believe it shouldbe a fact!
Cost and demand:
1- Cost is probably around TooHigh.
2- Demand is probably veryLOW.
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AsperagusFries?
OrTrue False?
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WATCH OUT DOGS... HERE’S THE FOX!
SHOP TIPSY FOX!
PLEASE SHOP @ TIPSY FOX LIQUORE!
CORNER OF ROLLING HILLS RD& CRENSHAW!
Hours;Sunday- Thusday 6 am - 11 pmFriday & Saterday: 6 am- 12 am
What is a Price Look-Up (PLU) code?PLU codes are 4 or 5 digit numberswhich have been used by supermarketssince 1990 to make check-out and in-ventory control easier, faster, and moreaccurate. They ensure that the correctprice is paid by consumers by removingthe need for cashiers to identify theproduct; e.g., whether or not it is con-ventionally or organically grown. Theyare primarily assigned to identify indi-vidual bulk fresh produce (and relateditems suchas nuts andherbs) andwill appearon a smallsticker ap-plied to theindividualpiece offresh pro-duce. ThePLU numberidentifiesproduceitems basedupon variousattributeswhich can in-clude thecommodity,the variety, the growing methodology(e.g. organic) and the size group.
The 4-digit PLU codes for produce areassigned randomly within a series ofnumbers within the 3000 and 4000 se-ries. There is no intelligence built intothe 4-digit code. For example, no onenumber within the 4-digit number repre-sents anything in particular. The 4-digitcodes are for conventionally grown pro-duce. 5-digit codes are used to identifyorganic or genetically modified produce.The prefix of ‘8’ would be placed in frontof the 4-digit code for genetically modi-fied produce and the prefix of ‘9’ wouldbe placed in front of the 4-digit conven-tionally grown code for organic pro-duce. You will not see the 5 digit codesin the PLU codes database since theyare simply prefixes added to the con-ventionally grown produce PLU codes.
PLU codes are assigned by the IFPS (In-ternational Federation for Produce Stan-dards) after rigorous review at both thenational and international levels.
What is the International Federation forProduce Standards (IFPS)?The International Federation for ProduceStandards (IFPS) is composed of na-tional produce associations fromaround the globe.
The long term objective of the federationis to improve the supply chain efficiencyof the fresh produce industry throughdeveloping, implementing and manag-ing harmonized international standards.
source:http://www.plucodes.com/faqs.aspx#q1
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Definition: Table Etiquette: conventional behavior expected of people while eating. 25
?Did You Know
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Restaurant Menus!® is proud to offer this section in thanks to these many Fine Business owner’s, Eventplanners, and restauranteurs for their help in sponsoring our new magazine!
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Restaurant Menus! CommunityService Index28
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Definition: Table Etiquette: conventional behavior expected of people while eating. 29
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Q U A R T E R L Y
RM!2013
Restaurant Menus! CommunityService Index30
Here you find Local announcements, grand openings, local calandar events, construction- real estate & other professional services (A few good deals too!).
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Restaurant Menu
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Definition: Table Etiquette: conventional behavior expected of people while eating. 31
Etiquette Lesson #10:
If you don’t like something,leave it.
Don’t blow on hot food tocool it down. Wait for it tocool itself.
Don’t move your plate afteryour meal has been served.
Don’t treat the serversbadly. It makes you lookcommon.
Etiquette Lesson #6:You must not start eating until everyonehas been served.
If there are a large number of guests, thehostess may indicate that you may beginbefore everyone is served.
If this is the case, you should begin.
If you take a mouthful which containssomething you cannot swallow, youshould excuse yourself and remove it inprivacy. Absolutely do not do so at thetable table and never place it in your nap-kin or on your plate for all to see.
If you are eating something that hasstones or pips in it, you may use yourforefinger and thumb to remove themfrom your mouth. Place them on the sideof your plate.
You must never use a toothpick at thetable, nor should you blow your nose.
If you have something stuck in your teeththat you must remove, excuse yourselfand go to the bathroom to remove it. It is also acceptable to remove bones withyour fingers.
Do not salt your meal before you havetasted it; it is an insult to the chef/ host-ess.
Small pre-dinner snacks must alwaystouch your plate before being put in themouth. Do not take it from the servingtray and put it straight in your mouth.
Q U A R T E R L Y
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Restaurant Menus!
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Restaurant Menus! Fast Food & Drive-thru36
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See our full 2013 Menu on
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1944 Menu Below
Definition: Table Etiquette: conventional behavior expected of people while eating. 37
RestaurantLogos
Q U A R T E R L YRestaurant Name (58 y e a r s - F o u n d e d 1 9 5 5 )
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Restaurant Menus!
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Definition: Table Etiquette: conventional behavior expected of people while eating. 39
Q U A R T E R L Y
RM!2013
Restaurant Menus!
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Restaurant Menus!
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RM!2013
Restaurant Menus!
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RM!2013
Restaurant Menus!Dinner & a Mavie!
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Where & Why?
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Dinner & a Movie! 47
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Restaurant Menus!
&Where Why?
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Dinner &a Movie!
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Restaurant Menus! Local get-a-way Restaurants
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Q U A R T E R L Y
RM!2013
Restaurant Menus!
What year wasThis??
andThis??
andThis??
?Back When?
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Evergreen International(909) 878-5588
Location: 40771 Big Bear Blvd. Cuisine Type: Steak/Seafood