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Petty’s Weekly Specials

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PETTY’S AD for MARCH 23Rd  THRU. MARCH 29th 

BOAR’S HEAD LUNCH BUNCH
½ LB. OVEN ROASTED TURKEY
½ LB. DELUXE HAM
½ LB. AMERICAN CHEESE WHITE OR YELLOW
ONLY 9.99

WELL….WE ARE KNOWN FOR OUR MEAT AND WE HAVE FOUND SOME OF THE BEST STRIPS & DELMONICOS…SO GOOD AND BUTTERY THAT WE ARE CALLING THEM PETTY’S RESERVE…A MUST TRY!!!!!!

THIRSTY THURSDAY THIS THURSDAY FROM 4-7 … IT WILL BE A REVISIT, IN CASE YOU MISSED ANY OF THE GREAT WINES  FROM TASTE OF PETTY’S,  AND SOME THAT YOU MIGHT WANT TO TRY AGAIN YOURSELF!!! AND SATURDAY JOIN US FOR ANOTHER TASTING FROM 12-4

WE WANT TO BRAG ON OUR KINSEY…SHE ACED HER 2ND LEVEL SOMMELIER EXAM  (FIRST TIME HER TEACHER HAD ANYONE ACE THE TEST)…WE ARE SOOOOO PROUD OF HER…WHAT A PALATE!!!!!! YOU GO GIRL!!!!!!

WINE OF THE WEEK…2015 CARISMA SWEET SPARKLING SYRAH ….THE WAIT IS OVER…FINALLY BACK IN STOCK!!!!!

SPECIALS FROM THE MEAT DEPT.
PORTERHOUSE STEAKS  12.99 LB.
BONE-IN STRIP STEAKS 12.99 LB.
BUTTERFLIED PORK CHOPS   3.99 LB.
HONEY DIPPED CHICKEN  2.99 LB.
PEPPER STEAK  5.99 LB.

SPECIALS FROM THE DELI
BOAR’S HEAD LUNCH BUNCH  SPECIAL….SEE ABOVE
BLUE CHEESE ZITI  6.79 LB.
CHICKEN ORIENTAL SALAD 6.79 LB.
MINI CHICKEN CORN DOGS 4 OR $1.00

SANDWICH  OF THE WEEK –
OOEY GOOEY MEATBALL PARMESAN SUB SERVED WITH CHIPS & A PICKLE

FRIDAY SANDWICH SPECIAL
GRILLED CARAMELIZED MUSHROOM, ONION  & BRIE WITH CHIPS AND A PICKLE

SOUP OF THE DAY
THURS. – TUSCAN SAUSAGE, KALE, & POTATO
FRIDAY – SPINACH & FETA
MONDAY – GREEK LEMON CHICKEN
TUESDAY – ITALIAN WEDDING SOUP
WEDNESDAY – ROASTED RED PEPPER & GOUDA
Specials good while supplies last

 

 

Butterflied Cuban Style Pork Chops

Ingredients:

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic; coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops; butterflied and thinly pounded
Salt; and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles; thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Preparation
Heat the grill to high.

Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.