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  • Get'em   While They're Hot !

    Grab These Before They're Gone !

    February 17th - 29th, 2020


  • Beef and Reef

    Anatomy of the Plate

    This very affordable twist on surf & turf is suitable for all kinds of operations. Our Certified Angus Beef brand PRIME Pub Steaks are a tender cut derived from the chuck. This means is marbled well, very tender and reasonably priced. Topped off with some succulent marinated Porcini mushrooms and Balsamic Cippolini
    onions, this steak will satisfy all your guests expectations. Served with a side dish of real Maryland Blue Lump Crabmeat poached in butter and tonight’s fresh vegetable. You can’t loose with a special like this…             We Guarantee It ! 


    Suggested Menu Price:  $29.00

    Food Cost:  42%

    Gross Profit:  $16.75



    • Certified Angus Beef Prime Pub Steaks
    • PFS Seafood Regular Lumb Blue Crabmeat
    • Atalanta Cipollini Onions with Balsamic
    • Menu Porcini Mushroom Boschetto






  • Grilled NY Strip Steak

    Anatomy of the Plate

    Suggested Menu Price:  $34.00

    Food Cost:  36%

    Gross Profit:  $21.50


    • 4 (12-ounce) Certified Angus Beef ® New York strip steaks
    • 1 stick (4-ounces) unsalted butter, at room temperature
    • 2 tablespoons gochujang paste
    • 2 cloves garlic, minced
    • 2 teaspoons sesame oil
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon honey
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon plus pinch pepper
    • Parchment paper


    1. Combine butter, gochujang, garlic, sesame oil, lemon juice, honey, 1/4 teaspoon salt and pinch pepper in a food processor; pulse until just combined and smooth. Line butter lengthwise in center of parchment paper; roll, encasing butter to make a circular log. Wrap in plastic wrap and refrigerate.

    2. Season steaks and grill to desired doneness (125° - 130°F for medium rare). While steaks rest for 5 minutes, top with a slice or two of gochujang butter.

  • Roasted Peameal

    Anatomy of the Plate

    The name “PEAMEAL BACON” derives from the historic practice of rolling cured and trimmed boneless PORKLOIN in dried ground yellow peas to extend shelf life. For the last 100 years however, the peameal has been replaced by ground yellow cornmeal instead. Besides making a beautiful centerpiece roast, sliced peameal bacon on a toasted brioche roll makes a delightful holiday sandwich menu offering. This NORTH COUNTRY “peameal” is a back bacon made from trimmed lean boneless Pork Loin rolled in cornmeal. Roast at 375° for 90 minutes, the last 30 minutes uncovered, to a 165° internal. Slice and enjoy!


    Suggested Menu Price:  $11.99

    Food Cost:  16%

    Gross Profit:  $10.04


    • North Country Peameal Bacon Loin
    • Wohlschlegel's Pure Maple Amber Syrup
    • Tom Cat Bakery Brioche Roll















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