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Crucigrama Sopa de Letras Hoja de Trabajo
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ROW 34 MENU STAPLES

Horizontales
Aioli for lettuce cups and calamari
Purveyor of our lobster
Ticket tag that means hot food and raw bar should hit the table at the same time
Nut on top of the butterscotch pudding
Fish species grown by UNH
Southern cheese spread, ours has shrimp
Fermented component of the tuna crudo aioli
Non-vegan ingredient in our salad dressing
Restaurant after which 242 fries are named
Chef Jeremy's grandmother
Type of raw fish dish marinated in citrus
Thickener made with flour and fat
The green ingredient in our pesto
Legume allergen in our salmon crudo
Yogurt-like ingredient in the beet salad
Verticales
Bottom planted oyster grown in Duxbury, MA
The crunchy component in our cheesecake
An allergen in our tartare with a nutty flavor
Brewery where the beer in our mussels is made
Condiment served with smoked and cured
Spicy component of our FOH butter
Fruit in the redfish ceviche
Aioli served with fish and chips
Pepper in our spicy mignonette
Herb in the biscuit butter
Pickled root vegetable in our lettuce cups
Oil used in our fryers
Sweetener in our cornbread butter