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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>The Black Goose Bistro News</title>
</head>
<body>
<h1>The Black Goose Bistro News</h1>
<nav>
<ul>
<li><a> Home</a></li>
<li><a> Menu</a></li>
<li><a> News</a></li>
<li><a>Contact</a></li>
</ul>
</nav>
<article>
<header>
<h2>Summer Menu Items</h2>
posted by BGB, June 18, 2017
</header>
<section>
<p> Our chef has been busy putting together the perfect menu for the summer
months. Stop by to try these appetizers and main courses while the days
are still long.</p>
</section>
<section id="appetizers">
<h3>Appetizers</h3>
<dl>
<dt>Black bean purses</dt>
<dd>Spicy black bean and a blend of Mexican cheeses wrapped in sheets of
phyllo and baked until golden.<span id="price">$3.95</span></dd>
<dt>Southwestern napoleons with lump crab <em>-- new item!</em>
</dt>
<dd> Layers of light lump crab meat, bean and corn salsa, and our handmade
flour tortillas.<span id="price">$7.95</span></dd>
</dl>
</section>
<section id="maincourses">
<h3>Main courses</h3>
<dl>
<dt>Shrimp sate kebabs with peanut sauce</dt>
<dd> Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then
grilled to perfection. Served with spicy peanut sauce and jasmine rice.
<span id="price"> $12.95</span>
</dd>
<dt> Jerk rotisserie chicken with fried plantains <em>-- new item!</em></dt>
<dd>
Tender chicken slow-roasted on the rotisserie, flavored with spicy and
fragrant jerk sauce and served with fried plantains and fresh mango.
<span id="price">$12.95</span>
</dd>
</dl>
</section>
</article>
<article>
<header>
<h2>Low and Slow</h2>
posted by BGB, November 15, 2016
<header>
<p>This week I am <em>extremely</em> excited about a new cooking
technique called <dfn><i>sous vide</i></dfn>. In <i>sous vide</i>
cooking, you submerge the food (usually vacuum-sealed in plastic) into a
water bath that is precisely set to the target temperature you want the
food to be cooked to. In his book, <cite>Cooking for Geeks</cite>, Jeff
Potter describes it as <q>ultra-low-temperature poaching.</q></p>
<p>Next month, we will be serving <b><i>Sous Vide</i> Salmon with Dill
Hollandaise</b>. To reserve a seat at the chef table, contact us before
<time datetime="20161130">November 30</time>.
</p>
</article>
<footer>
<p>Location: Baker’s Corner, Seekonk, MA</p>
<p> Hours:<br> Tuesday to Saturday, 11am to 11pm</p>
<p> All content © 2017, Black Goose Bistro and Jennifer Robbins
</p>
</footer>
</body>
</html>