DOCSLIB.ORG

Snacks & Starters Salads & Soups

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Snacks & Starters Salads & Soups SNACKS & STARTERS Mini Sausage Rolls 7.50 Moroccan Spiced Lamb Meatballs 8 A half dozen mini sausage rolls, served with house Six mini meatballs, served with cilantro yogurt sauce, made beer mustard. cucumber, and pita bread. Mini Pasties V 7.50 Polenta with Tomato Compote GF V 7 3 each of Spinach & Feta and Curried Samosa, served Baked polenta with tomato compote, goat’s cheese, with cilantro yogurt dipping sauce. and fresh basil pesto. Deviled Egg GF V 4 Oven Fried Potato Wedges V 6.50 Local egg, deviled with a hint of habanero, fresh herbs, An Aussie pub favorite, seasoned potato wedges and pickled red onion. with sweet chili sauce and sour cream for dipping. Bread Plate V 4 Warm Spinach & Artichoke Dip V 7.50 Grand Central bread, pink salt, olive oil, and Dukkah A creamy dip packed with spinach, artichokes and (a condiment popular in Australia with toasted cumin, garlic. Served with baguette slices. coriander, fennel, sesame seeds, and hazelnuts). SALADS & SOUPS Organic Green Salad GF V 5 Mixed organic greens, carrot, radish, tomatoes, and choice of housemade Balsamic Vinaigrette, Ginger Soy, Blue Cheese, or Ranch dressing. Aussie Caesar Salad 7 Crisp romaine tossed in our lemony Caesar dressing with pecorino cheese & bacon. Spinach & Rainbow Carrot Salad GF VG 7 Organic baby spinach, rainbow carrots, savory granola (nuts & seeds toasted in savory spices), and tahini dressing. Arugula and Roasted Squash Salad GF V 7 Organic arugula topped with molasses roasted butternut squash, feta, candied walnuts, currants, and balsamic vinaigrette. Quinoa Salad GF V 8 Tri-color quinoa in a light lemony vinaigrette with apples, kale, feta, and sunflower seeds on a bed of greens. Chef Salad GF 9 Organic salad greens, chicken breast, Tillamook cheddar cheese, deviled eggs, choice of dressing. Cobb Salad GF 10 Romaine lettuce, chicken breast, avocado, tomatoes, bacon, blue cheese, hard boiled egg, and blue cheese dressing. Add all natural chicken breast to any salad Add 4 Soup Cup 3.50 / Bowl 5 Seasonal soups made from scratch by our chefs. Served with bread. Salad & Soup Combo 8 A cup of soup with a smaller portion of any salad. With Cobb or Chef Salad. 9 GF Gluten Free V Vegetarian VG Vegan SANDWICHES All served with a choice of a small green salad, potato wedges, or a cup of soup. Upgrade to one of our specialty salads or side dishes for $2. Lamb Meatball Wrap 10 Spiced lamb meatballs, feta, pickled red onions, baby spinach, cucumber, tomatoes, and cilantro yogurt sauce on pita. Asian Quinoa Wrap VG 8 Tri-colored quinoa, avocado, tomatoes, kale, carrots, cucumber, sunflower seeds, and ginger soy sauce. Add chicken breast. Add 2 Toasted Chicken, Artichoke & Spinach 10.50 Chicken breast, creamy artichoke and spinach spread, and pecorino on Grand Central Como bread. Grilled Cheese Royale 9 Tillamook cheddar, bacon jam, caramelized onions, on Grand Central Como bread. ENTREES All entrees served with a small green salad (except Pie Floater). Upgrade to one of our specialty salads or side dishes for $2. Cottage Pie GF 12 Beef cooked in a rich gravy with peas & carrots, topped with mashed potatoes and Tillamook Cheddar. Shepherd’s Pie GF 13 Willamette Valley lamb and veggies in a savory gravy, topped with mashed sweet potato. Lentil & Veggie Shepherd’s Pie GF VG 10 French green lentils, carrots, sweet potatoes, turnips, and potatoes cooked in a savory porcini mushroom vegan gravy, topped with vegan mash. Pie Floater 10 A crazy but delicious Aussie dish. Your choice of meat pie or vegetarian pastie floating in a big bowl of our housemade pea soup. Bangers & Mash GF 13 Zenner’s sausages, served with mashed potatoes & gravy. Chicken & Polenta GF 14 Herb roasted chicken breast, polenta, tomato compote, goat’s cheese, and fresh basil pesto. Chicken Schnitzel 14 An Aussie pub favorite. Skillet fried seasoned & crumbed chicken breast, served with mashed potatoes or potato wedges. Add bacon & melted Tillamook Cheddar. Add 3 MARKET SPECIALS Ask your server what our chefs are cooking up today! Our chefs love to present beautiful, seasonal produce in special dishes that will delight you. Daily availability of market specials may be limited. GF Gluten Free V Vegetarian VG Vegan PIES, PASTIES, & SAUSAGE ROLLS All items served with a choice of a small green salad, potato wedges, or a cup of soup. Upgrade to one of our specialty salads for $2 or a specialty side dish for $1. Steak & Cheese Pie 10.75 A Kiwi favorite. Tender beef in a savory onion gravy with Tillamook Cheddar. Beef & Mushroom Pie 10.75 Beef simmered in a delicious onion gravy, combined with organic crimini mushrooms sautéed in butter and herbs. Classic Chicken Pie 10.75 Our spin on the classic pot pie. All natural chicken cooked in a white sauce with peas and carrots. Chicken Burrito Pie 10.75 Chicken with tomatoes, jalapenos, bell peppers, black beans, brown rice, and Tillamook cheddar—like a burrito in pie form! Roast Lamb Pie 10.75 SuDan Farm lamb braised in a Shiraz red wine sauce with roasted potatoes, yams, carrots and onions. Pulled Pork Pastie 10.75 Tender slow roasted pork with sautéed red bell peppers and onions in our housemade molasses BBQ sauce. Curried Samosa Pastie V 9.75 Our take on the popular Indian dish, with fragrantly spiced potatoes, carrots, peas, and onions. Served with cilantro yogurt sauce. V Spinach & Feta Pastie 9.75 One of our best sellers. Tender spinach, creamy feta, and organic tomatoes with a hint of spice. Sweet Potato Peanut Curry Pastie V 9.75 Sweet potatoes in a mildly spiced coconut milk curry with peanuts, tomatoes, caramelized onions, and cilantro. Classic Sausage Roll 9.00 Caution - our sausage rolls are seriously addictive! Housemade sausage made from all natural pork, seasoned with sage, thyme, and secret spices. ON THE SIDE All sides $4.50 Classic Sausage Roll Lemon Garlic Roasted Broccoli GF VG Mashed Potatoes & Onion Gravy GF Kale Slaw V Oven Fried Potato Wedges VGV Mac & Cheese V A 18% gratuity will be added to parties of 6 or more. Due to high credit card processing fees. $.50 will be added to each additional card per table. Thank you for your understanding! GF Gluten Free V Vegetarian VG Vegan .
Load more

Recommended publications
  • Stewcockatoo Internals 19.Indd 1 17/6/10 7:09:24 PM
    StewCockatoo_Internals_19.indd 1 17/6/10 7:09:24 PM StewCockatoo_Internals_19.indd 2-3 17/6/10 7:09:24 PM W r i t t e n b y R u t h i e M a y I l l u s t r a t e d b y L e i g h H O B B S Stew a Cockatoo My Aussie Cookbook StewCockatoo_Internals_19.indd 4-5 17/6/10 7:09:30 PM Table of Contents 4 Cooee, G’Day, Howya Goin’? 22 The Great Aussie Icon We Australians love our slang. ‘Arvo : Dinky-di Meat Pie tea’ sounds friendlier than ‘afternoon 5 Useful Cook’s Tools tea’ and ‘fair dinkum’ is more fun 24 Grandpa Bruce’s Great Aussie BBQ to say than ‘genuine’. This book is 6 ’Ave a Drink,Ya Mug! 26 It’s a Rissole, Love! jam-packed with Aussie slang. If you 8 The Bread Spread come across something you haven’t 28 Bangers, Snags and Mystery Bags heard before, don’t worry, now is your 10 Morning Tea for Lords chance to pick up some you-beaut lingo and Bush Pigs 30 Fish ’n’ Chips Down Under you can use with your mates. 12 Bikkies for the Boys 32 Bush Tucker 14 Arvo Tea at Auntie Beryl’s 34 From Over Yonder to Down Under 16 From the Esky 36 Dessert Dames For Norm Corker - the best sav stew maker 18 Horse Doovers 38 All Over, Pavlova in all of Oz. On ya, Gramps!-RM 20 Whacko the Chook! 40 Index Little Hare Books an imprint of Hardie Grant Egmont 85 High Street Cooee, g’day, Prahran, Victoria 3181, Australia www.littleharebooks.com howya goin’? Copyright © text Little Hare Books 2010 Copyright © illustrations Leigh Hobbs 2010 Text by Ruthie May First published 2010 All rights reserved.
    [Show full text]
  • Week 1 (31St May to 4Th June)
    Week 1 (31st May to 4th June) Miso Soup Tomato Soup Assam Laksa Soup (non- Vermicelli soup Corn Soup Soup Spicy) Salmon Fennel Sauce Beef Bolognese Nasi Lemak Style Chicken “Pad Krapow Moo” Thai Hot Dog Porc & Basil Protein (Choose 1) Tofu with Curry Squid Armorican Sauce Ling Fish With Malay Chicken Mushroom & Ling Fish Brandade “Bheerbal” Sauce Style Curry Sauce (Non Cream “Forestière” Sauce Spicy) Steamed Brown & white Mixed Whole Grain Pasta Nasi Lemak Rice Baked Potatoes Oven-Baked French Fries Starch Rice (Choose 1) Couscous Pumpkin Purée Bulgur Macaronis Carrots Spinach With Sesame Broccolis Green Pea & Carrots Mixed Vegetables Seed French Beans Cauliflower Tomatoes & Corn Vegetables Spring Roll Red Cabbage à la Vegetables Flamande (Choose 2) Garden Vegetables Cabbage With Turmeric Braised Lentils Homemade Ratatouille Sautéed Mushrooms & Garlic Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Rôtisserie Potatoes & Vegetables Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of of the Day the Day the Day the Day the Day Quiche aux 3 Fromages, Roasted Pekin Duck Sea Food Penang Char Daube Provençale, Beef Cheeseburger & Fries Garden Salad Chinese Green And Kuey Teo Basmati Rice And Carrot Taste adventure Steamed Rice Menu is subjected to changes due to products’ availability Legend of allergens: Stay hydrated with water during meal time Peanuts and tree nuts are not utilized in products and dishes served by Chartwells in the premises of the LFS. However,
    [Show full text]
  • FLUID PHASE from Week 1 Post-Surgery
    FLUID PHASE From Week 1 Post-Surgery TIP: Focus on healing from surgery rather than on losing weight Why A Fluid Diet? No Fizzy Drinks After surgery, you will be required to follow a fluid All fizzy drinks should be avoided diet for 1-2 weeks. Being on a fluid diet gives your after surgery. stomach time to adjust to the Lapband. As gas builds up easily in your new smaller stomach pouch, this may The fluid diet:- lead to pain, bloating and Prevents your new stomach from stretching. discomfort, or even move your Right after surgery, your stomach may be Lapband. swollen and this may further decrease the size No Thick Fluids of your new stomach pouch. It is vital that you do not take too much liquid at a time and Eating more solid foods is not recommended. overfill your new stomach pouch. At this stage, eating more solid foods early could block the passage in to the bottom part Prevents unnecessary or forceful vomiting. This of your stomach and may lead to vomiting. may occur if you ate something more solid Foods like ice-cream, yoghurt, jelly, mousse, which may cause foods to get “stuck” around custard and semolina are too thick to pass the band. through the band. Allows your stomach to heal in to place. Commercial Protein Drinks What Is A Fluid Diet? At this stage, your nutrient requirements Must be in liquid form are met by liquid foods Thin enough to pass through a straw only. Drinking only plain water, coffee, tea, clear Smooth soups and juices do not Has no lumps give your body enough energy and essential No fizzy drinks nutrients to maintain No alcohol healthy body functions.
    [Show full text]
  • The Kings the Kings Functions Better Functions Better
    the Kings Functions Better 357 King William Street ADELAIDE SA (Corner Sturt St) p. 08 8212 6657 ' f. 08 8212 6659 [email protected] www.thekingsbardining.com Who are we? (2) Room options & hire costs (3-4) • Ballroom & Backyard • The Den • The Kings Bar • “Backstage” Seminars, meetings & breakfasts (5) Music & audio visual options (6) Beverage options (6) Cocktail food (7) The great Aussie BBQ (8) Set menus (9-10) Christmas menu (11) Terms & conditions (12) Adelaide’s First & Only South Australian Only Bar & Restaurant 1 the Kings Functions Better The Kings can cater to any event large or small. Sit-down three course dinners for 2 to 120, seminars, meetings and stand up functions such as after-work drinks, 21 st ’s, engagement parties, christenings and weddings. Our aim is to make your function as painless as possible so you can relax and enjoy the event with your guests. We offer personalised service by our functions manager to tailor a package to suit your requirements. We will happily consult with our chef regarding dietary requirements, or mixologist to design a cocktail uniquely to your liking. Flexibility and experience in delivering both one off and ongoing events are some of the reasons why the Kings really does function better. ttthethe Kings Commandments Since 1876 the Kings Head Hotel has stood as a beacon for South Australian culture. From 2008 the Kings has developed its South Australian heritage to the point where only 100% local beers (both tap and packaged), wines (from all of the state’s fine regions) and produce are offered throughout the hotel.
    [Show full text]
  • WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS
    WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Destination Flavour Adam masters the art of making traditional Danish Smorrebrod in Copenhagen and travels to Bork Havn to 2019-05-19 0500 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Y Scandinavia Series 1 Ep 3 learn how Vikings lived and ate. Destination Flavour Adam makes Swedish Meatballs in the only Swedish meatball restaurant in Sweden and makes a delicious 2019-05-19 0530 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Scandinavia Series 1 Ep 4 roast boar leg. Dinner Date is the show where people hope to find true love through their love of good food. One lucky 2019-05-19 0600 Dinner Date Charlotte UNITED KINGDOM English-100 PG person gets the chance to find romance as they enjoy three very special meals. The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age 2019-05-19 0700 The Cook And The Chef 1980's, The AUSTRALIA English-100 G and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis. Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, 2019-05-19 0730 The Cook And The Chef Greek Experience, The AUSTRALIA English-100 G souvlaki, and baby octopus. Greek desserts are also on the menu. Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a 2019-05-19 0800 The Cook And The Chef Early Settlement AUSTRALIA English-100 G quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker.
    [Show full text]
  • Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395
    Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395 Chilli Garlic mushroom with Baked Brie 395 Grilled Asparagus, Green Garlic, Tomato Salsa & Salmorejo 395 Chilli Fritters Stuffed, Manchego & Balsamic Onion 395 Pan Seared Halloumi, Hummus & Falafel 395 Olive Gnocchi with Goat Cheese Mousse & Olive Dust 395 395 Montados Non- Vegetarian Tapas Charcoal Grilled Lamb Chops with Honey Garlic Aioli 595 Chilly Garlic Prawn 495 Lamb Albondigas 495 Chickpea and Chorizo Stew, Sunny Side Up, Potato Chips 495 Manchego Stuffed Dates with Bacon Wrap 495 Braised Chicken Tenders with Cajun and Thyme 495 Croquettes de Pollo 495 All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge. We levy 5% Service Charge. Soups Wild Mushroom Broth, Mascaporne & Truffle Ravioli 445 Fasolada Soup with Fried Cheese Ball & Basil Shoots 445 Green Pea Soup with Truffle Essence 445 Three Bean Soup, Haricot, Lima, and Kidney Beans 545 Chicken Consommé with Vegetable Pearls & Fried Leeks 545 Seafood Broth with White Wine & Fennel 545 Anti Pasti Insalata Caprese 695 tomato, fresh bocconcini chesse with micro basil Chef Salad 795 mixed lettuce and grilled vegetable tossed with truffle dressing Feta Cheese and Melon Salad 795 salad of berries, feta cheese, olives, melon and arugula Casablanca Fattoush goat cheese ,pita crisps, green lettuce, sundried tomato with casablanca 795 dressing Duo of Salmon Gravadlax 895 with beets and orange, fennel crisp, caper chips, micro cilantro Pan Seared Scallop with Slice Chorizo 895 green pea puree and eggplant caviar with saffron aioli Sevilla Cured Meat Platter 1645 prunes, apricot and nuts All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • A FREE Ecookbook for My Mates Thanks for Your Support Xx
    a FREE eCOOKBOOK for my mates thanks for your support xx stonesoup | minimalist home cooking a FREE e-cookbook. © Jules Clancy 2010 All rights reserved. This is a FREE e-book. Please spread the love and share it with anyone you think may benefit from a collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com. the story of stonesoup what is minimalist home cooking? how minimalist home cooking can HELP YOU about 5 ingredients | 10 minutes snacks & starters soup salads & vegetables pasta & noodles grain & legumes meat, fish & eggs sweet treats how to setup a minimalist kitchen contents how to stock a minimalist pantry index about the author [5 ingredients | 10 minutes] www.thestonesoup.com page 3 Hi there. My name is Jules Clancy. I love food. I love wine. And I’m the only person I know that is crazy enough to have degrees in both. of In 2005, I was working as a food scientist developing new products for a gobal cereal company when I discovered the world of food blogs. I’d always longed to write recipes for a living, however, it seemed like an impossible career to crack into. But anyone could start a blog... and so began stonesoup. After a few months writing, I knew this was what I was meant to do. I invested in a digital camera and by trial and a lot of error began to take photos of my food. In January 2010, I took the next step on my blogging path and quit my day job to become a full-time blogger.
    [Show full text]
  • Eat Smart II
    COACH Heart Manual Reading Food Labels CALORIES § Calories are a unit of energy § Women need an average of 1800 – 2000 calories per day. § Men need an average of 2200 – 2400 calories per day. § Did you know? 1 gram of fat has 9 calories, and 1 gram of carbohydrate or protein has 4 calories TOTAL FAT § High intake of certain fats (see below) fat may contribute to heart disease and cancer. § Most women should aim for 40 – 65 g fat/day and men 60 – 90g/day. § For a healthy heart, choose foods with a low amount of saturated and trans fat. § Unsaturated (heart healthier fats are not always listed) SATURATED + TRANS FAT SERVING SIZE § Saturated fat and trans fats are a part of § Is your serving the same size as the the total fat in food - they are listed one on the label? separately because they are the key § If you eat double the serving size players in raising blood cholesterol listed, you need to double the nutrients and your risk of heart disease. and calorie values. § It’s recommended to limit your total intake to no more than 20 grams a day of saturated and trans fat combined. DAILY VALUE § The Daily Value (or DV) lists the CHOLESTEROL amount (%) fat, sodium, and other § Too much cholesterol – a second nutrients a product contains based on a cousin to fat – can lead to heart 2000 calorie diet. This may be more disease. or less than what you eat. § Challenge yourself to eat less than 300 § Use % DV to see if a food has a little mg each day (1 egg =186 mg) or a lot of a nutrient.
    [Show full text]
  • Australias Food Today My 50 Family Favourites Ebook, Epub
    AUSTRALIAS FOOD TODAY MY 50 FAMILY FAVOURITES PDF, EPUB, EBOOK John Stephens | 108 pages | 26 Jun 2013 | Createspace Independent Publishing Platform | 9781484194379 | English | none Australias Food Today My 50 Family Favourites PDF Book Kate Murray pm 24 Dec A macropod, not a rodent. I wish us aussies come up with more food so we can represent. Well, we're looking for good writers who want to spread the word. Lamingtons are renowned and are available in many bakeries in this country as well as other parts of the world. This is as Australian food as it gets. Editor's note: This article was previously published in Tinned or Frozen Fruit 5 Ways With Customs had banned the importation of Vegemite caused a furor in Australian media, which urged protests aimed at the White House. Chicken parmigiana. However, the meat pie of Australia has attained the status of a national dish. Evil Wendy! Peta Siebert - 11 hours ago. Rebekah January 10, at PM. A weekday family favourite that is made quick and easy by using Princes Corned…. Thanks for reading. Salt and pepper calamari. The soda bread is made from wheat flour, water and a pinch of salt, then baked in the coals of a campfire and paired nicely with billy tea or a swig of rum. The best Scotch whisky for Burns Night and beyond. So what is this food that Americans think is so awful? Chiko roll. Might be odd to eat your national emblems but there you go! Vegemite on toast. Wherever you go in the world I think you should always try the traditional local food at least once.
    [Show full text]
  • CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
    Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too.
    [Show full text]
  • KC Refrigerated Product List 10.1.19.Indd
    Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock.
    [Show full text]