We gather inspiration from the small countryside breweries of Northern France and Southern Belgium. Conventional favorite with sauteed mushrooms and Swiss cheese with lettuce, tomato and onion on a recent baked bun. Spring Mix, fresh strawberries, avocado, bleu cheese crumbles, sunflower seeds, purple onion, and house-made poppy seed dressing. Because the late 1990s, some restaurants have put their menus on-line.
Romaine, feta cheese, capers, pepperoncini, cucumbers, tomato, pink onion, queen & Kalamata olives tossed with Greek vinaigrette. Field greens, onerous-boiled egg, Monterey Jack and cheddar cheeses, Roma tomatoes, crimson onion, applewood-smoked bacon, blue cheese crumbles.
Burger topped with cream cheese, pickled JalapeÃ±os and JalapeÃ±o jelly. Rooster, shrimp, andouille sausage, Parmesan cheese, onions and peppers with Creole sauce onÂ rice pilaf. Some eating places – usually quick-food eating places and cafeteria-fashion institutions – present their menu in a big poster or display board format up high on the wall or above the service counter.
Grilled Hen & Baby Kale Caesar Mixed greens tossed in Roasted Garlic Caesar with flame-grilled rooster breast, shredded Parmesan, fresh tomatoes & basil, and a large Parmesan crisp baked recent in-house. Fried rooster, bacon, candied walnuts, cheddar, tomato, onion, eggs, bleu cheese & creamy balsamic vinaigrette.
Fried buffalo chicken, bleu cheese crumbles, drizzled with buffalo sauce and ranch dressing. A Miller’s Ale Home authentic for 30 years: our contemporary, by no means frozen, buttermilk-drenched, hand-breaded, boneless hen tenders. Skinny sliced smoked turkey, peppered brown sugar bacon, avocado, lettuce and tomato served on bitter dough bread with herbed cheese unfold.…