Sentences with phrase «include wagyu»

Try one of the great specials that include wagyu beef, mussels, tuna and salmon.

Burger varieties include Wagyu, Elk, Triple Beef Blend, and more.

Not exact matches

Take this one, devoted to the 10th anniversary of the last episode of The Sopranos, that includes two Wagyu beef patties, fried gabagool, deep fried ravioli, meatballs, garlic aioli, and Parmesan and American cheese.

The table also includes mixed berries with a 1968 champagne sabayon cream sauce, king oysters ($ 100 each), stuffing with Japanese Prized Wagyu beef ($ 475 / lb.)

The highlights include fresh antibiotic and hormone - free Kobe / Wagyu burgers, its signature Maryland Crab stuffed pretzel cheesesteaks, salads and flatbread pizza, but the restaurant is best known for its extra large wings, Huether says.

It includes the La Brochette (Wagyu beef, red wine glazed pearl onions, pepper, cherry tomatoes and chimichurri sauce), Short Rib Spring Rolls (bourbon marinated short ribs, fine chopped herbs served with BBQ ranch sauce), Crispy Veal Sweetbreads (tempura sweetbreads drizzled with balsamic reduction and served with olive tapenade) and Peking Duck Confit in an orange sauce.

Indoguna Utama lists five Australian exporters as «partners», including Andrews Meat in the Barossa Valley, Jack's Creek Wagyu Beef in Queensland, and Western Meat Packers Group in Western Australia.

The latest offering from Stone Axe includes the expansion of its Wagyu cattle herd for a feedlot of 20,000 The company has a 3080 hectare property where production takes place.

Her last meal would consist of: Bluff oysters au naturel, cream croquettes, Peking duck, honey king prawns, lobster, caviar, fresh Turkish bread, salmon tataki, spanish salami, sun dried tomatoes, roesti, okonomiyaki, fresh figs and dates, a fat, fluffy peshwari naan, wagyu beef and desserts including copious macarons from Herme or Laduree in Paris.

Favorites include the New England clam chowder with Yukon Golds and applewood - smoked bacon; jumbo lump crab cake with cucumber, tomato and mint salad; scallops with cauliflower, roasted squash and uni sauce; truffle butter poached lobster; and the filet mignon with A5 Wagyu butter.

From the Wood - Fired Grill, choose from a selection of certified Angus beef, Flannery's custom dry aged beef or American Wagyu with selections of housemade sauces, in addition to the Triple - Cut Lamb Chops ($ 36), Pork Porterhouse ($ 34) or «Surf For Your Turf» with offerings that will include Crab Oscar ($ 26) or Butter - Poached Lobster ($ 36).

Steaks and chops include a selection of prime Kentucky beef such as the «40 Day» Dry - Aged New York Strip and the «Bone In» Rib Eye, as well as Certified Organic Beef and Premium Japanese Wagyu, all served with a choice of rubs and house made sauces, including BOA's own J - 1 sauce.

Kobe is the most acclaimed of several prominent regional Wagyu, though as with the Napa cabernet comparison, the best from other regions are just as delicious (top regional Wagyu include Matsuzaka, Omi, Sendai, Mishima, Hokkaido, and Miyazaki).

Perfect for sharing, For the Table offerings include Paella with duck confit, artichokes and scallions; and Japanese A5 Wagyu with Himalayan salt and duck fries.

Using an authentic Japanese charcoal grill, Kuro's Robata dishes include Chicken Momo with yuzu kosho paste and olive oil; Wagyu Tacos with spicy cilantro, soy shallots and aji Amarillo aioli; and Beef Negima — ribeye, scallions and yakitori glaze.

The sushi counter includes offerings like — wagyu gunkan no caviar — wagyu beef, ginger and caviar; dynamite spider roll — soft — shell crab, chili and wasabi tobiko mayo; and the spicy yellowtail roll — yellowtail, serrano pepper, avocado and wasabi mayo.

After upscale brands including McCormick & Schmick's settled class action lawsuits for erroneously claiming to serve high - priced Kobe beef, many menus switched to the vaguer «Wagyu.»

Perfect for sharing, offerings include such savory delights as Wagyu carpaccio with black truffle dressing, arugula and shaved parmesan; SW lobster rolls on warm brioche; yellowfin tuna tartar with pickled Japanese vegetables, soy and Gochujang; oysters on ice; chilled shrimp cocktail and a seafood spectacular featuring Maine lobster, King Crab legs, shrimp, oysters and crab.

Japanese Wagyu, including Kobe, is more widely available in this country than ever before, which is good news for food lovers.

Seasonal menu selections include: poached John Dory with hand cut nasturtium pasta, artichokes and verjus glaze, uni on toast, shaved foie gras, wild borage and red currants, and Wagyu ribeye cap with mushroom gratin, and pheasant with fregola, roasted fennel, and cabrales foam.

The complex and well - rounded tastes charmed the crowd including the savory notes of Far Niente's 2005 Cabernet Sauvignon, perfectly accenting dishes such as Australian Wagyu Strip Loin with Matsutake mushrooms and mustard greens.

The robata grill includes gyuhire sumibiya kikarami zuke, a spicy beef tenderloin with sesame, red chili and sweet soy; tori no tebasaki, one of Chef Rainer's personal favorites, which are sake glazed chicken wings, sea salt and lime; and the wagyu tomahawk steak — 28oz with fresh truffle.

Signature dishes include: Scallop a la Plancha in an Ocean - herbal Broth; Beef Teres Major Wagyu with Fricassee of Organic Carrot, Creamed Parsley and Pickled Mustard Seed, and Eggplant Confit in Tomato Water with local cucumber and clams escabeche, parsley vinaigrette.

Mainplate and sandwich additions include Grilled Double Cut Pork Chop with dirty rice, grilled farm veggies, Steen's jus and pickled mustard seeds; Surf and Turf Po Boy featuring Wagyu beef debris, smoked fried oysters and pickled jalapeño aioli; and a Whole Fried Fish with mirliton & radish slaw, avocado - jalapeño vinaigrette and preserved lime crème fraiche.

Some of the savory selections include grilled pork belly with amazu, pickled compressed watermelon and balsamic crema, fluke sashimi chimichurri and Wagyu short ribs topped with tomato jam and crispy shallots.

Typical combinations would include roast quail paired with shallot puree and grapes, or Wagyu beef with spinach.

Iwate is the place to feast on seafood including sushi as well as products of the land such as wagyu beef and sake made from rice.

It included a $ 500 bottle of champagne, a $ 100 bottle of tea, and a $ 100 cut of A5 Wagyu steak.

Menu items include locally sourced ingredients for entrees like Jambalaya Risotto and Wagyu Meatloaf.

The menu offers a selection of seafood and meat options, with highlights including alpine salmon with coddled egg, kombu and wagyu steak.

The range of fresh produce and handmade products include everything from fruits and vegetables to hand - made pasta and top grade Wagyu beef.

Newer restaurants include Michelin - starred French cuisine, including an impeccable Kagoshima Wagyu beef filet, at Josiah Citrin's Mélisse.

Celebrate the weekend with WHISK's sumptuous semi-buffet Sunday brunch featuring unlimited freshly shucked oysters, a spread of hot specials including blow - torched Wagyu beef, made - to - order bite - size mains from the Kitchen, and a secret room of cheese and desserts!

Japanese cuisine at The Restaurant uses local produce, including fresh seafood and the renowned Matsusaka Wagyu beef

Owned and managed by an Australian family, CasCades sources the finest produce from around the globe including Australian wagyu beef, Canadian lobster and French fois gras.

Chef's signature selections include Alaskan king crab with wakame and bonito jelly; steamed abalone with soy liver sauce; futomaki roll with shrimp, crab leg, egg, cucumber and pickled ginger; wagyu roll of Japanese beef with cream cheese and green onion; toro steak with wasabi salt and organic garlic chips; fresh abalone with eringi mushroom and spring onion; and a plate of assorted tempura including prawns, squid, asparagus, shiitake mushroom and eggplant.

International selections from a semi-open kitchen, helmed by Executive Chef Greg Bunt, include shared plates of sushi, Wagyu steaks, salads, and wood - fired pizzas, while after - sunset innovative and classic dishes such as steak and seafood with wine pairings and cocktails hit the spot.

Bestsellers here include the Chicken Parmigiana, Pan-Seared Salmon, Grilled Blue Marlin, Hainanese Chicken Rice, Kare - Kare, Steaks (using local Wagyu Beef sourced from farms in Bukidnon) and Baby Back Ribs.