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Four Day Seafood Sale

Buehler’s 4-Day Seafood Sale • March 29 April 1, 2018.

Come in for FOUR fantastic specials – Cod, Perch, Shrimp and Lobster Mac & Cheese!
If you like seafood, you’re going to love Buehler’s Seafood Department!

Buehler’s always had great Seafood on sale. Check our Weekly Ad to see this week’s specials.

Weekly Ad

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Lobster Cake Eggs Benedict Recipe

For breakfast or any meal, Lobster Cake Eggs Benedict will make you feel like royalty! Use prepared Hollandaise sauce to make this easier.

Lobster Cake Eggs Benedict

Serves 4


  • 4 lobster cakes
  • 4 eggs
  • 4 thin slices beefsteak tomatoes
  • 1 ½ cups prepared Hollandaise sauce
  • 1 Tablespoon fresh chopped chives
  • 4 slices brioche bread


  • Pre heat oven to 375 and bake Lobster cakes until heated through
  • In a small sauce pan slowly bring Hollandaise sauce up to simmer
  • In a larger sauce pot fill 2/3 with water and ½ cup white vinegar and bring to a boil
  • Stir the boiling water with a metal slotted spoon to create a swirling motion in the water
  • As the water swirls crack the 4 eggs carefully in the water and continue the water moving until eggs begin to set
  • Cook until eggs are set but still soft to touch
  • Remove eggs and drain with slotted spoon
  • While eggs are cooking toast the brioche slices
  • Once everything is ready , place the brioche flat on serving platter
  • Then place slices of tomato and Lobster cakes on top
  • Perch the eggs on top of the Lobster cakes and finish with the sauce and fresh chives
  • Sprinkle with a little smoked paprika for garnish and serve !

This really should be served with a Bloody Mary for breakfast!

Shrimp and Goat Cheese Quesadillas

Love Shrimp and Quesadillas? Here’s a recipe that calls for shrimp, tomato, onion and goat cheese tucked into flour tortillas – for scrumptious Shrimp and Goat Cheese Quesadillas.

Shrimp and Goat Cheese Quesadillas

Serves 4


  • 4 – 12 inch flour tortillas
  • 1 lbs. cooked 31-40 cooked shrimp (thawed and tails removed)
  • ¼ cup fresh cilantro
  • 1 cup fresh diced tomato
  • ½ cup fresh diced sweet onion
  • Juice of 2 limes
  • 8 oz. fresh goat cheese
  • Extra Virgin Olive Oil , salt and pepper to taste


  • In a mixing bowl toss all the ingredients except for the goat cheese and tortillas , set aside
  • Pre heat oven to 400
  • Spread goat cheese evenly among the 4 tortillas and on the bottom half of each tortilla distribute filling
  • Fold over to form a semi circle
  • Rub the tops with a little Extra Virgin Olive Oil , season with salt and pepper and bake until browned and heated through.

Miceli’s Authentic Italian Cheeses

When it comes to authentic Italian cheeses, Miceli’s is the real thing!

This family owned, Italian cheese company is located in Cleveland. John Miceli, Sr. founded the company in 1949. He knew what he was doing; his family had a history of making cheeses in Sicily.  When the family moved to Ohio, the John Miceli began selling cheese in the Italian neighborhoods in Cleveland’s east side from his Model T Ford.

Quality and authenticity was important then, and are still the cornerstones of the company. Miceli’s cheeses are the preferred choice of many famous chefs across the country.

Still owned by the Miceli family, the company takes pride in carrying on the legacy and traditions that John Miceli built.

Buehler’s is proud to provide these great Italian cheeses for our customers.

Black Pearl Salmon Picatta Recipe

Black Pearl Salmon Picatta

Serves 4


  • 4- 5 oz. portions of Black Pearl Salmon
  • 2 Tablespoon Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper to Taste
  • 1 fresh shallot peeled and sliced
  • 2 cloves fresh garlic peeled and crushed
  • Juice of 2 lemons
  • ½  cup chicken stock
  • 2 Tablespoons capers (drained)
  • ¼ cup fresh chopped parsley
  • ½ stick of unsalted butter (softened)


  • Preheat broiler on high in oven
  • Rub salmon portions with 1 Tablespoon EVOO and season with salt and pepper
  • Place under broiler
  • While salmon is cooking, heat a medium sized saute pan over medium high heat
  • Add the remaining Tablespoon of EVOO and then the garlic and shallots
  • Saute for 1-2 minutes until shallots soften then add chicken broth and lemon juice
  • Bring to a simmer for at least 2-3 minutes
  • Once salmon is firm to the touch and cooked through, remove from oven and put on serving platter
  • Remove saute pan from the heat and stir in the butter and capers (do not return to heat after adding the butter or sauce will break)
  • Season to taste with salt and pepper and pour over the salmon
  • Finish with the fresh parsley on top and enjoy!

This would be very nice a light and fruity red wine.


Check out the Seafood Specials in Buehler’s weekly ad.

Weekly Ad



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