Chicken Tenders

And now, a message from Kathleen Merrigan, United States Deputy Secretary of Agriculture:

"The USDA defines a poultry Tenderloin as 'the inner pectoral muscle which lies alongside the sternum of the kind of poultry such as the chicken.' Which is to say, a strip of muscle that runs along the inside of the breast, the part of the breast closest to the bone.

Neither 'Chicken Tender' nor 'Chicken Tenderloin', however, are official, enforced terms so there is much confusion. The terms tender and tenderloin have been used for a number of years for muscles from the breast without a clear-cut definition to distinguish between the two. The policy stated above appears to be what is being done in general practice. Thank you, and Bon Appetit."

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While that may be good enough for Government work, at the Bisbee Grille, we exceed those standards by pampering you with seasoned battered chicken breast strips, served with ancho chili dressing and your choice of a side. And finally, we christen them, unofficially, "Chicken Tenders".

Portabella Ravioli

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Ravioli: the archtypal stuffed pasta of the western world, can be presumed to be Italian in origin but had started to appear as far away as England by the 14th century (when the Forme of Cury gave a recipe for rauioles), and was known in the south of France in medieval times.

Over time it changed in filling from sweet (cheese, honey, nuts, and cinnamon) to savoury (filled with meat, pepper, and saffron). Time marches on, the culinary arts brought us the portabello mushroom, and The Grille takes this form of ravioli and tosses it with fresh tomatoes, garlic, green onion, and fresh spinach in a bed of wonderful, rich, in house sauce.

Beer Battered Fish and Chips

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In 1860, the first fish and chip shop was opened in London by Jewish proprietor Joseph Malin who married together "fish fried in the Jewish fashion" with chips.

The earliest usage of "chips" in this sense was in Dickens' A Tale of Two Cities: "Husky chips of potatoes, fried with some reluctant drops of oil". At the Bisbee Grille we continue Dicken's poetic description with crispy fried Atlantic cod and a generous mound of chips.

We invite you come by and try our fish, have a bottle of boddington or glass of tea and enjoy a game of footie, rugby, gaelic football, etc… on the tellie.