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brPage 1br Consuming raw or undercooked meat poultry shellf ish or eggs may increase your risk of food borne i llness. CRAVEKITCHENANDBARC ALL BURGERS ARE 12 POUND CERTIFIED BLACK ANGUS SERVED WITH CHOICE OF SIDE VEGGIE PATTY OR CHICKEN BREAST AVAILABLE FOR SUBSTITUTION CRAVE BURGER HOMEMADE GUINNESS STEAK SAUCE CHEDDAR AND GRILLED RED ONIONS 145 BACKYARD SPECIAL Please advise your server of any food allergies Juicy shrimp hand-dipped in our signature batter and dusted with Malibu coconut, fried to a golden brown. Served on a bed of greens with Mandarin oranges, tomatoes, red and yellow peppers, red onions, 021315 supper Handcrafted, Owned & Operated FIXINS House Cut Fries 8 buttermilk dipping sauce, ‘bacon salt’ Whipped Sweet Potatoes 8 brown sugar, brown butter, bay leaf crumble Dirty Little Iish Wiey Iish Wiey Iish Wiey Enjoy Alcohol Sensibly. Visit Enjoy Alcohol Sensibly. Visit Jameson - €3.50The best selling Irish Whiskey in the World selling more than 20 million bottles facebook.com/sidelines Wraps idelines Sports Bar and Grill Main Menu 01 10 2015.indd 1 1/30/2015 1:03:50 PM additions Mac and CheeseSide SaladOnion Rings All burgers are 1/2 pound, served with Cho bacchus bac with rosemaryherbs, spices, olive oil, whole grain mustard &cheddar on buttermilk toast\n\r\tgreen jalape Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Lunch & Learn. 12 noon to 1 pm. October . 6, 2014. . Audio Setup. Click on the . Audio Setup Wizard . button in the Audio & Video Panel.. Click to talk.. A icon by your name means your mic is on. . * *new york city department of health advises that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs easter at zuma chef’s signature picnic basket $298 served with 375ml veu Niku 5/25--6/20 2 LB = Regular Yaki-Shabu × 9 ! Before placing your order, please inform the restaurant of any food allergies. *These items may be served raw or undercooked, or contain raw or under meats poultry seafood shellfish or eggs may increase your risk of foodborne illnessappetizers/ soupedamamewarm with sea salt or chilled with sweet soy vinaigrette5crab and asiago dipserved warm with s The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness..