Help End Childhood Hunger with 110 Grill110 Grill Leominster & Braintree to Donate Proceeds from Entire Day of Sales to Benefit No Kid Hungry FOR IMMEDIATE RELEASE / PRURGENT
WHAT: Thirteen million children across the country struggle with hunger, putting the world at risk of losing an entire generation of leaders, innovators, and problem-solvers. On Monday, March 12th, 2018, 110 Grill’s Leominster and Braintree locations join seven other restaurants in partnership with No Kid Hungry and the Massachusetts Restaurant Association to participate in the Massachusetts Restaurant Day for No Kid Hungry. As an additional show of support, the team at 110 Grill will donate all proceeds from the entire day’s sales at both locations.
Inspired by Andy Husbands’ Cooking Matters Dinner, the Massachusetts Restaurant Association (MRA) established the Massachusetts Restaurant Day in 2014. On March 12th, nine MRA restaurants will host events to benefit the No Kid Hungry campaign to help ensure that every child in the United States has access to healthy food where they live, learn and play. For a full list of participating restaurants and to make a donation please visit www.events.nokidhungry.org/events/massachusetts-restaurant-day.
Join the team at 110 Grill this year and don’t miss this opportunity to help Massachusetts stamp out childhood hunger. To learn more about Share Our Strength and their No Kid Hungry Campaign, please visit: www.nokidhungry.org. For more information on the MRA, visit www.themassrest.org
WHERE: 110 Grill, 207 Mill Street, Leominster, MA 01453
110 Grill, 170 Forbes Road, Braintree, MA 02184
WHEN: Monday, March 12th, 2018
11:30AM-9:00PM (Leominster)
11:30AM-10:00PM (Braintree)
COST: Prices vary; All proceeds raised at both 110 Grill Braintree & 110 Grill Leominster from the entire day’s sales will be donated to No Kid Hungry.
RSVP: To make a reservation at 110 Grill Leominster please call (978) 728-4730
To make a reservation at 110 Grill Braintree please call (781) 849-5980
MENU:
No Kid Hungry Prix Fixe Menus at 110 Grill
March 12th, 2018
LUNCH
FIRST COURSE
CUP 110 TOMATO SOUP
A MILDLY SWEET CREAM OF TOMATO SOUP WITH A HINT OF GARLIC AND PARMESAN
HALF 110 SEASONAL
ARTISAN GREENS AND ARUGULA, DICED GALA APPLES, RED GRAPES AND CANDIED WALNUT TOSSED IN A BALSAMIC VINAIGRETTE, TOPPED WITH FETA AND APPLEWOOD SMOKED BACON
HALF 110 CAESAR
CRISP ROMAINE HEARTS AND HOUSEMADE SEASONED CROUTONS, TOSSED IN CAESAR DRESSING AND TOPPED WITH SHAVED REGGIANO
MAIN COURSE
110 BURGER
GRILLED 8 OZ CERTIFIED ANGUS BURGER, SERVED WITH YOUR CHOICE OF CHEESE, LETTUCE, TOMATO, RED ONION AND PICKLE. CHOICE OF ONE SIDE
PULLED PORK SANDWICH
DRY RUBBED PORK, SLOW COOKED AND SHREDDED, TOSSED IN BBQ SAUCE AND SERVED ON A PRETZEL BUN WITH COLE SLAW, PICKLE CHIPS, CHEDDAR CHEESE AND TOPPED WITH CRISPY ONION STRINGS. CHOICE OF ONE SIDE
BBQ CHICKEN SALAD
FRIED CHICKEN BREAST, ARTISAN MIX, CORN, BLACK BEANS, GRAPE TOMATOES, APPLEWOOD SMOKED BACON, AVOCADO, WHITE CHEDDAR CHEESE AND BANANA PEPPERS, TOSSED IN HOUSEMADE RANCH DRESSING
FISH TACOS
TWO TACOS WITH CAJUN SEASONED FRIED COD, RICE SALAD AND PICKLED VEGETABLES, SERVED ON WARMED TORTILLAS, FINISHED WITH SRIRACHA AIOLI. CHOICE OF ONE SIDE
DINNER
FIRST COURSE
HALF 110 CAESAR
CRISP ROMAINE HEARTS AND HOUSEMADE SEASONED CROUTONS, TOSSED IN HOUSEMADE CAESAR
DRESSING AND TOPPED WITH SHAVED REGGIANO
CUP 110 TOMATO SOUP
A MILDLY SWEET CREAM OF TOMATO SOUP WITH A HINT OF GARLIC AND PARMESAN
HALF 110 TATER TOT POUTINE
TATER TOTS SERVED WITH A CARMELIZED SHALLOT DEMIGLACE, CHEESE SAUCE AND TOPPED WITH SCALLIONS
MAIN COURSE
110 MEATLOAF
A MIXTURE OF GROUND BEEF, PORK AND VEAL WITH A SMOKEY GLAZE, SERVED OVER GARLIC MASHED
POTATOES AND BROCCOLI, TOPPED WITH CRISPY FRIED ONION STRINGS AND SRIRACHA AIOLI
110 CUCUMBER & AVOCADO TUNA
SLICED CAJUN TUNA, SERVED RARE, OVER JASMINE RICE WITH AVOCADO, THINLY SLICED CUCUMBER
AND HONEYDEW MELON, FINISHED WITH A LIGHT SOY GINGER DRESSING
110 CHICKEN CAPRESE PARMESAN
GOLDEN FRIED CHICKEN BREAST TOPPED WITH PESTO, REGGIANO CHEESE, MOZZARELLA AND ROASTED
TOMATOES, FINISHED WITH A BALSAMIC REDUCTION, SERVED WITH A SEASONAL SALAD
110 SESAME GINGER SALMON
PAN-SEARED SALMON, CHILLED SOBA NOOODLES, TOSSED WITH CARROTS, CUCUMBER, RED PEPPERS
AND SESAME GINGER DRESSING, TOPPED WITH SESAME SEEDS AND SRIRACHA AIOLI
DESSERTS
GLUTEN-FREE CHOCOLATE CAKE
WARM GLUTEN-FREE CHOCOLATE CAKE SERVED WITH HOT FUDGE AND A BERRY PUREE THEN
GARNISHED WITH WHIPPED CREAM AND FRESH BERRIES
OREO SUNDAE
A WARM BROWNIE TOPPED WITH VANILLA ICE CREAM, HOT FUDGE, FRESH WHIPPED CREAM AND
OREO COOKIE CRUMBLE |
