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Lunch and dinner options include $9 pizza and a $26 tri-tip plate, along with sandwiches, salads and appetizers. Blue Oak Grille also has a bar area, complete with beer taps (but no alcohol in ...
Opened in 1936, the restaurant is located in downtown Bend and is one of the city's best known landmarks. The main dining room was built around two large ponderosa pine trees for which the restaurant is named. Both the main dining room and the restaurant's outdoor garden dining area overlook the Deschutes River. Today, the Pine Tavern is the ...
The gratinée lyonnaise, originating in the restaurants of Lyon, is a more luxurious version of the basic soupe à l'oignon, enriched with wine, bread, eggs and gratinéed cheese. [7] Another French onion soup is velouté Soubise, in which puréed onions are blended with veal stock, enriched with cream and egg yolks and served with croutons. [25]
How To Make It Your Own. Tortellini choices: I stick to refrigerated 3-cheese tortellini but have used shelf-stable tortellini in a pinch. If using shelf-stable tortellini, add a bit of extra ...
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
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The American chef and writer Julia Child said that she had eaten a Caesar salad at Cardini's restaurant in her youth during the 1920s, made with whole romaine lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers, tossed with olive oil, salt, pepper, lemon juice, Worcestershire sauce, coddled eggs, Parmesan, and ...
The restaurant’s regular menu and modifications will not be available on Thanksgiving day. Starters and desserts will be available at an additional cost. Reservations can be made online or by ...