menu

In fact, the Impossible Burger — I’ve seen it on menus — it’s almost always higher-priced than the traditional beef burger.

The head banquet man at the Ritz-Carlton Hotel in New York City started serving the concoction as a menu staple in 1938.

Still, when I saw the menu of latkes the different vendors offered, I was a bit taken aback.

After the show, Executive Chef Michael Franey explained the process by which the theater selects its menu.

A wine list and a short bar menu sitting on each table seemed tangible enough.

By the time Prohibition was on the menu, we were very much an “alcoholic Republic.”

The menu was long, elaborate and imposing; equalled only by the toast list, which contained no less than sixteen separate toasts.

The room was full of healthy-looking workmen, tidily dressed and busily doing honour to the porridge and other items on the menu.

This, which Napier described as "the ordinary food of the Portuguese," is the backbone of the worker's menu.

The menu at the principal hotel, where I dined, would (if it had been printed) have consisted of one item—horseflesh.

Aunt Zélie contributed menu cards, each with a flower and a quotation on it.