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Burk's Café Menu

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              BURrfS CArt
CEECLE    *    CAJUN
782-0091
3411 Historic BALLARD AVE.   NW
SEATTLE, WASHINGTON
98107
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Title	Burk's Café Menu
Identifier	spl_menu_2303601-106
Restaurant Name	Burk's Café
Description	Burk's Café, opened in 1982 by Terry "Burk" Burkhardt and Kay Ogren, served Cajun and Creole food. Terry Burkhardt made this distinction between the two cuisines in a July 8, 1983 Seattle Times article, "The Cajun cuisine derived from the Acadians who settled in the Louisiana back country and the native foods they could gather - it's heartier and more basic. Creole is the variation on that food as done by the European, mainly French, settlers of New Orleans." It closed in 2005 and the space was taken over by Volterra, a Tuscan restaurant.
Subject (LCSH)	Seattle Public Library Menus Menu Design--Northwest, Pacific Restaurants--Northwest, Pacific Menu Design--Washington (State)--Seattle.
Cuisine	Creole
Address	5411 Ballard Ave. NW, Seattle, WA 98107
Neighborhood	Adams Ballard
Date	ca. 1994
Decade	1990-1999
Notes	Date handwritten on menu recto.
Item Type	Menus
File Format	img/jp2
Digitization Specifications	Master images scanned on Epson 10000 XL flatbed at 600 ppi, 24 bit color, and saved as TIFF files. Adobe Photoshop used to resize images to 300 ppi and convert to JPEG format. Master file size: 103,673,465 bytes.
Source	http://seattle.bibliocommons.com/item/show/2303601030
Collection	The Seattle Room Menu Collection
Rights Management	For information about rights and reproduction, visit http://cdm16118.contentdm.oclc.org/cdm/rights
Contributing Institution	The Seattle Public Library

Title	Front
Rights Management	For information about rights and reproduction, visit http://cdm16118.contentdm.oclc.org/cdm/rights
Transcript	BURrfS CArt CEECLE * CAJUN 782-0091 3411 Historic BALLARD AVE. NW SEATTLE, WASHINGTON 98107 = STARTERS = SP\CAO SHPMH? \M "TOE- ^MlL OR. CB.Wi>F\S» SW. HftS' Wi SEASON WTH SEMWHlUfcOi. yvoCE. G,«£EN •yM.ftti UJrtW GftFE. beESS^ ftNitt CCCMTONS CKOmauC ftuis. CWSLSE. ON «£SvlEST" COU3 WCt SP.LPIQ \4llTtt <T\ft«ANP<T£a RRXVCttOKl. HE.Mt.TS LG, ItPa \T\«r,wof\TED 'iWt.Wl? 'SWJftt) OOP •IS' = SANDWICHES = \ovth cwovce. dF French fries OR. R^ce. %R£>\L£Q CP>3\)N Sf\USf\<%. FJR.ou.Ea OVCKUO. S&EPiST wwin ouster. Poor, «c\} fwe& -sHRvrftp poor, aov) WUFFUL'i.TTft = SICES = aomu l.Sb Mas' m.iS' Mis' SEASONAL. ^ESET&WS.. SCMTHESSS SWLftViT aO\OL- OF «Eb %£PM> TifSrWWT R\CE> FRESH CUT FRENCH FftAES 2.9S- 3..1S' \.oo \.oo voo =PLATTERS= wvtvi teo aiAws, atewtm race, freiocw eesfto ftwt> aTARSECUEEl PRPAilN5 \W TN. SHEU- SEAFOCO FttJtl tjOroSO OUNG,£jNSESS C.R.P.& FU£,' (aOWBO SHR\tt\P F\uE,' GUrnao SHRWOP fWlfc SfMftft<E, PALE.' QUTOQQ chicken, SRusrvie., awo eswuv Guvnao SHRWVP CREOLE, a«0\L£C CHVCKEN %HEP£>T CSEOLE, SHRUT\P CTOUFPEE/ QRCALEE CKSMW SRUStMiES &ro\leb Crt»ci<£.M a«£RST vvcante.' SLPCXENEO FRESH R0CKFV3W FUST = DESSERTS = PECP.N P\E. liirTM ViJWPPEa CREIWX SRSJftfc ¥UbO\N< VOVTH \iiH\a«<SM bPAJCE. = BEVERAGES = STRRSUCK5 COFFEE-.15" TEJV5.SO XtWLK \.oo FRENCH SDfiVT COFFEE. u>\T» CWCQRvj sutter. vias" <\.«W seas' -r.ar a.as* 7.1S' a.a/ tf seas' 2.io 3\JK£- voo SOFT OWMWS \-oo WUUERPtU UIPCTER. \.2S- \.0Q VftC&T OF OUR, OVSWES P.RE- HV4WJ1 SERSoNED VMiW) Mt£_ OT •■■ SOT\E, UVCE, ST WrTSR.j PlSfSE. Pfi*<- PLEftSE. CHECk. TH£_ ftOftRO FC». "TOOR^S SVEClftS FliftSl. PlSK. Rftrju-T OUR. CKTER\NG, «>^.R^/^C^.S \« oRSsa. to serve- vyiu. <3Enr«s."- VSiE. Wa.t_ UNWSUt, "TO PR£>\nOt. SS.PftW.KTS. CWECKS

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