DOCSLIB.ORG

Banquet and Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Banquet and Catering Menu BANQUET AND CATERING MENU TABLE OF CONTENTS Breakfast Continental Breakfast ........................................................................................................................................................................................................... 1 Continental Breakfast À La Carte Enhancements .................................................................................................................................................................................................. 2 Hot Plated Breakfast ..................................................................................................................................................................................................................3 Breakfast Buffets ........................................................................................................................................................................................................................4 Breaks & Refreshments Themed Breaks ..................................................................................................................................................................................................................... 6 À la Carte Break Items Beverage Selections.............................................................................................................................................................................................................7 Bulk Snacks Sold By The Pound ...............................................................................................................................................................................................................7 Food Selections .......................................................................................................................................................................................................................... 8 Plated Lunch Starter Selections ................................................................................................................................................................................................................. 8 Entrée Selections ................................................................................................................................................................................................................. 9 Lunch Buffets .............................................................................................................................................................................................................................10 Grab & Go Lunches ...................................................................................................................................................................................................................12 Reception Hors D'oeuvres .....................................................................................................................................................................................................13 From the Carving Board .........................................................................................................................................................................................................16 Dinner Selections ...................................................................................................................................................................................................................... 17 Plated Dinner .............................................................................................................................................................................................................................18 Dinner Buffets ...........................................................................................................................................................................................................................20 All prices subject to a 21% gratuity and 9% sales tax. BREAKFAST CONTINENTAL BREAKFAST Classic Continental $18 per person Healthy Start $24 per person Chilled Selection of Orange Juice, Cranberry Juice, and Apple Juice Chilled Selection of Orange Juice, Cranberry Juice, Tomato Juice, A Selection of Freshly Baked Danish, Muffins, and Croissants and Cucumber Aqua Fresca Whipped Butter and Preserves A Display of Fresh Sliced Fruits and Berries Coffee Decaffeinated Coffee and Assorted Teas A Display of Yogurt with Vanilla yogurt, Plain Greek Yogurt and Assorted Toppings Honey, Chopped Nuts, Granola, Berries, Toasted Coconut, and Dried Fruits Sunrise Continental $21 per person Acai Bowls Chilled Selection of Orange Juice, Cranberry Juice, and Apple Juice Hard Boiled Eggs A Display of Fresh Sliced Fruits and Berries Assorted Organic Cereals A Selection of Freshly Baked Danish, Muffins, and Croissants, Almond Milk, 2% Milk, and Skim Milk and Sliced Pound Cake Bran and Zucchini Muffins Whipped Butter and Preserves Whipped Butter and Preserves Coffee, Decaffeinated Coffee and Assorted Teas Coffee, Decaffeinated Coffee, and Assorted Teas Smoothie Station Crepe Station $10 per person Carved Bone-in Ham with Honey Glaze $8 per person (Chef Attendant required) $8 per person (Server Attendant Required) Tender Crepes filled with Choice of Sliced (Chef Attendant Required) Choice of ingredients: Yogurt, Greek Yogurt, Kale, Strawberries with Grand Marnier, Wild Maine With Stone Ground Mustard Strawberries, Blackberries, Blueberries, Raspber- Blueberries with Port, Apples Calvados, and ries, Banana, Kiwi, Pineapple, Mango, Avocado, Whipped Cream Cheese. Finished with Choice of Carved Irish Slab Bacon Orange Juice, Apple Juice, Pineapple Juice, Soy Chopped Nuts, Whipped Cream, Mini Chocolate $6 per person Milk, Almond Milk, Grapefruit Juice, and Honey Chips, and Toasted Coconut. (Chef Attendant Required) With a Pepper- Maple Glaze Eggs to order and Omelet Station Belgian Waffles & Pancake Station $10 per person $10 per person (Chef Attendant required) (Chef Attendant required) Fresh Eggs, Egg Whites, and Egg Beaters Made Fresh Belgian waffles, Chocolate Chip Pancakes, to order with your choice of Cheddar Cheese, Jack Blueberry Pancakes and Buckwheat Pancakes Cheese, Chopped Ham, Bell Peppers, Diced Onions, Served with Warm Maple Syrup and Whipped Sliced Mushrooms, Baby Spinach, Diced Tomato, Butter Chopped Bacon, Chopped Scallions, Black Olives, Chopped Jalapeño, Guacamole and Pico De Gallo 1 I All prices subject to a 21% gratuity and 9% sales tax. BREAKFAST À LA CARTE ENHANCEMENTS Per Person Enhancements (the following enhancements must be ordered for the entire Group as a compliment to your Breakfast menu selection) Breakfast Burritos $62 per dozen Assorted Donuts $28 per dozen Yogurt Parfaits with Berries, Honey and Granola South of the Border (Scrambled, Chorizo, Potato, $36 per dozen Jack Cheese, and Salsa) Assorted Muffins $34 per dozen Bacon and Cheese (Scrambled, Bacon, Cheddar Assorted Bottled Juices $6 each Cheese, Potato, and Salsa) Assorted Danish $34 per dozen Healthy (Scrambled Egg Whites, Spinach, Assorted Flavored Bagels $34 per dozen Peppers, Swiss, and Salsa) Assorted Breakfast Bars $4 each Served with Cream Cheese and Whipped Butter Gluten Free Tortilla (Scrambled, peppers, and Toaster Jack Cheese, Black Beans, and Salsa) Assorted Granola Bars $4 each Breakfast Sandwiches on Choice Fresh Whole Fruit $3 each of Muffin, Bagel, Croissant or Biscuit $58 per dozen Bacon, Egg, and Cheese Sausage Patty, Egg and Cheese Canadian Bacon, Egg and Cheese Baja Breakfast $48 per dozen Golden Potato Skins filled with Scrambled Eggs Chorizo and topped with Ranchero Salsa and Jack Cheese 2 I All prices subject to a 21% gratuity and 9% sales tax. HOT PLATED BREAKFAST Breakfast selections include Basket of Freshly Baked Muffins, Danish, and Pound Cake. Served with Whipped Butter and Preserves. Selection of Juices: Orange, Apple, Cranberry, or Grapefruit Coffee, Decaffeinated, or Assorted Teas American Classic Ham and Cheese Omelet French Toast $23 per person $24 per person $24 per person Farm Fresh Scrambled Eggs Farm Fresh Eggs Omelet Thick Cut Bread Applewood Smoked Thick Bacon Diced Ham and Cheddar Cheese Powdered Sugar, Maple Syrup, and and Sausage Links Roasted Tomato Whipped Butter Roasted Tomato Yukon Gold Breakfast Potato Fruit Compote Yukon Gold Breakfast Potato Yukon Gold Breakfast Potato Spinach and Peppers Egg White Omelet Traditional Eggs Benedict $24 per person Steak and Eggs $23 per person Fresh Egg White Omelet $26 per person Poached Farm Fresh Eggs Fresh Spinach and Bell Peppers Grilled New York Sirloin Steak Canadian Bacon and Hollandaise Roasted Tomato Cheese Omelet on English Muffin Yukon Gold Breakfast Potato Roasted Tomato Roasted Tomato Yukon Gold Breakfast Potato Yukon Gold Breakfast Potato 3 I All prices subject to a 21% gratuity and 9% sales tax. BREAKFAST BUFFETS $150 SURCHARGE FOR GROUPS LESS THAN 30 PERSONS American Morning Buffet Border Breakfast Buffet Rise and Shine Buffet $28 per person $30 per person $30 per person Orange Juice, Cranberry Juice, and Apple Juice Orange Juice, Cranberry Juice, and Apple Juice Orange Juice, Cranberry Juice, and Apple Juice Sliced Seasonal Fruits and Berry Display Sliced Seasonal Fruits and Berry Display Sliced Seasonal Fruits and Berry Display Farm Fresh Scrambled Eggs Farm Fresh Scrambled Eggs Farm Fresh Scrambled Eggs Applewood Smoked Bacon and Link Sausage Farm Fresh Scrambled
Load more

Recommended publications
  • 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]
  • To Start Soup Du Jour $12 Lobster Bisque $17 Smooth
    TO START SOUP DU JOUR $12 FRESHLY MADE EACH DAY. SEE TODAYS LISTING. LOBSTER BISQUE $17 THE SUGAR MILL SIGNATURE SOUP SMOOTH PATE DE FOIE DE VOLAILLE $17 Made with Madeira wine and brandy facon Marie. Onion confit, toast and sea salt butter. MUSHROOM PUDDING D'ARLES $17 WITH SURPRISE DE FOIE GRAS BAKED CREAM OF SPINACH MONTE CARLO $17 WITH ITALIAN CHEESE, CRAB SUMI AND A FRESH HENS EGG. TOPPED WITH LUMPFISH CAVIAR. SERVED IN THE PAN. THAI SATE OF CHICKEN $15 TENDER CHICKEN BREAST ON SKEWERS WITH A LIGHTLY SPICY PEANUT SAUCE TORTOLA CONCH FRITTERS $15 SERVED WITH MANGO SALSA , CHUTNEY AND DIP. COCKTAIL DE CREVETTES $15 PEELED SAUCED SHRIMP IN A CUCUMBER GIRDLE WITH SALAD LEAVES AND LUMPFISH CAVIAR BURATTA $17 (V) A HANDCRAFTED BALL OF MOZZERELLA CHEESE FILLED WITH A CREAMY MIXTURE OF SOFT ITALIAN CHEESES. SERVED WITH ROSEMARY TOMATOES AND DICED SPRING ONIONS BRUSCETTA $12 (V) WITH TOMATOES, SMOKED CHEESE AND ONION CONFIT WARM GOATS CHEESE $12 (V) SERVED WITH THE SUGAR MILL SALAD CESAR SALAD $12 (V) WITH PARMESAN SHAVINGS AND FRESH CROUTONS WITH CHICKED OR SHRIMP PLUS $5 15% WILL BE ADDED TO ALL BILLS. THIS IS ENTIRELY DISTRIBUTED TO ALL OUR STAFF ENTREES FISH AND SEAFOOD THE SUGAR MILL ROYAL RISOTTO OUR SIGNATURE DISH OF FRESHLY MADE CREAMY RISOTTO WITH MEDALLION OF LOCAL LOBSTER, CONC, SCALLOPS, LOCAL WHITE FISH AND SHRIMP. SERVED WITH A POT OF LOBSTER BISQUE AND A SELCTION OF SAUCES, CHUTNEYS, BREADS AND BISCUITS. FOR TWO PERSONS MINIMUM $59 PER PERSON **** FRESH FROM THE SEAS OF THE BVI LOBSTER OUR FRESH LOBSTER IS COOKED USING OUR SECRET PROCESS TO PRESERVE MOISTURE AND FLAVOUR NATURAL, WITH BUTTER SAUCE OR THERMIDOR.
    [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]
  • What Is Bisque?
    What is Bisque? Bisque is a thick, flavorful soup whose ingredients have been puréed to a flawlessly creamy consistency. The term technically denotes a shellfish-based soup, in which the broth and meat of lobster, crab, shrimp, or crayfish are sautéed along with onions, carrots, celery and spices, then thickened with rice, cream, or a roux. An American take on bisque adds a little heat with the addition of cayenne or ground red pepper. In recent years, bisque is often used to describe any cream soup, whether shellfish is present or not. Though inaccurate, the practice has become entrenched, probably because Celery Bisque on a menu sells more bowls of soup than Cream of Celery does. Another contemporary trend is to reserve some of the main ingredients and stir them in after the rest of the soup has been puréed. This History of Bisque “Bisque” was a term originally used for soups made with game birds. It fell into disuse, and was resurrected many years later. The first mention of bisque as a shellfish soup dates back to 17th century. Bisque was not initially a fancy soup but contained finely crushed shells of whatever seafood was used, leading food historians to suggest that it was an angler’s dish, designed to get the most flavor out of ingredients at hand. Some say the name pays homage to the Bay of Biscay, the enormous, shellfish-rich sweep of water bordered by the eastern coast of France and the northern coast of Spain. While this theory conjures up picturesque coastlines and the cry of gulls, it probably is not true.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Broadway Basil & Tomato Bisque RTU Chicken Tortilla Soup RTU Tequila
    Harvest Butternut Squash Soup RTU 11884 • Campbell's Signature • 4/4# Made with butternut squash and toasted curry with tomatoes and finished with nutmeg, yogurt, mint and fresh cream. Classic Chicken Noodle Soup RTU Lobster Bisque with Sherry RTU 11967 • Campbell's Signature • 4/4# 93586 • Campbell's Reserve • 4/4# This classic is infused with a blend of herbs and Made with tender pieces of lobster, fresh cream, real succulent chicken for a premium soup with all the butter and laced with sherry, this bisque is flavors of home. an indulgent classic. Chicken Tortilla Soup RTU Broadway Basil & Tomato Bisque RTU 11970 • Campbell's Signature • 4/4# 11955 • Campbell's Reserve • 4/4# Diced tomatoes, chicken, kidney beans, green chili Made with a purée of vine-ripened tomatoes blended peppers, onions, carrots and corn with corn tortillas with heavy cream and onions in chicken stock, in a spicy Southwestern broth. finished with sweet basil. Kickin' Crab & Sweet Corn Chowder RTU Creamy Broccoli & Cheddar Soup RTU 11956 • Campbell's Reserve • 4/4# 11947 • Campbell's Reserve • 4/4# A creamy chowder made with tender crab, sweet corn This classic is full of broccoli florets and sharp and green bell peppers, finished with brandy and a cheddar cheese with a satisfying hint of garlic. dash of TABASCO® Sauce. Tequila-Spiked Fiesta Chicken Soup RTU Jambalaya with Chicken, Sausage 76566 • Campbell's Reserve • 4/4# & Ham RTU Mexican-inspired soup featuring tender chicken, 11974 • Campbell's Reserve • 4/4# roasted sweet corn, green and red peppers, spicy A hearty Creole-style classic featuring long grain rice, jalapeño and cilantro with a splash of white tequila chicken, smoky sausage, ham, onions and green bell and a hint of lime.
    [Show full text]
  • Shrimp Bisque
    IN YOUR BOX 4 oz. Carrot 1 Red Onion 2 oz. Roasted Red Peppers ¼ oz. Parsley 8 oz. Shrimp 5 oz. Corn Kernels 2 fl. oz. Sherry Wine 4 tsp. Shrimp Base 1 Tbsp. Tomato Paste 2 fl. oz. Heavy Whipping Cream NUTRITION per serving 35g carbohydrates 18g fat 11g protein 1574mg sodium | CONTAINS dairy, shellfish | calorie-conscious, carb-conscious Calories Prep & Cook Time Cook Within Difficulty Spice Level IN YOUR KITCHEN 353 45-55 min. 3 days Intermediate Not Spicy Olive Oil Salt Pepper Medium Pot BLENDER REQUIRED Small Non-Stick Pan Shrimp Bisque Blender/Immersion Blender with fresh parsley and corn-pepper relish www.homechef.com/3961 BEFORE YOU COOK Ƀ Take a minute to read through the recipe before you start–we promise it will be time well spent! Ƀ Thoroughly rinse produce and pat dry 1 2 3 WHILE YOU COOK Ƀ Heads Up! Red onion and corn are used twice. Half of each are Prepare the Ingredients Cook the Shrimp Start the Soup added to soup and remaining are Peel, trim, and cut carrot into ¼” dice. Halve and Heat a medium pot over medium-high heat. Add Return pot used to cook shrimp to medium-high added to relish. peel onion. Cut halves into ¼” dice. Cut roasted red 1 tsp. olive oil and shrimp to hot pot. Cook heat. Add 1 tsp. olive oil, carrots, half the onion and Ƀ Heads Up! Parsley is used twice. A pinch is added to relish and pepper into ¼” dice. Stem and mince parsley. Pat undisturbed until lightly charred on one side, 2-3 half the corn (reserve remaining of both for relish), remaining garnishes soup.
    [Show full text]
  • Showmars-Nutritional-Information.Pdf
    NUTRITIONAL INFORMATION Spring 2021 NUTRITIONAL CHOICES From delicious treats to fresh, made-to-order options, Showmars makes it easy make the right choices for yourself and your family. For nearly 40 years, Showmars has provided our customers with a variety of quality, made-to-order menu options—served with a smile. While this focus on quality and service will never change, Showmars is evolving as our customers’ tastes are evolving. Staying current with your changing needs allows us put a new spin on some of our classic favorites, as well as adding new menu items that are also fitting for today’s lifestyles. Showmars places a high value on our customers. We hope this nutritional guide is a way of sharing important information that matters to you. For a comprehensive list of Showmars menu offerings, please visit showmars.com. There may be variations in nutritional content across servings based on variations in overall size and quantities of ingredients and based on special ordering. - FAT FAT CAL FIBER LUNCH & DINNER TEROL TRANS CARBS SUGAR SAT FAT CAL FAT CAL SODIUM PROTEIN CHOLES SALADS Avocado Chicken Cobb 550 240 26g 9g 0g 140mg 510mg 28g 10g 5g 48g Chicken Salad w/ Fresh Fruit 780 510 57g 9g 0g 290mg 840mg 22g 2g 11g 44g Crispy Chicken BLT Salad 540 310 35g 12g 0g 230mg 960mg 18g 4g 8g 36g Greek Salad 190 120 13g 9g 0g 35mg 1040mg 12g 3g 5g 8g Greek Salad w/ Chicken 400 180 20g 10g 0g 140mg 1110mg 12 3g 5g 42g Greek Salad w/ Gyro 590 400 45g 21g 0g 95mg 1950mg 20g 3g 5g 27g Greek Salad w/ Salmon 430 170 19g 11g 0g 95mg 1180mg 12 3g
    [Show full text]
  • FRIDAY RAMEN Served from 4 to 8 Farm to Table Ramen $18* Rich
    FRIDAY RAMEN Served from 4 to 8 Farm to Table Ramen $18* Rich Pork & Beef Broth, Choice of Highland Hollow Smoked Pork or Beef, Soft-Boiled Egg, Seasonal Vegetables, ILF Vegan Kimchi, Wheat Noodles Farm to Table Vegan Ramen (GF) $16 Fragrant Vegetable Broth, Seasonal Vegetables, ILF Vegan Kimchi, Crispy Tofu, Rice Noodles (Soft-Boiled Egg upon Request)* Farm to Table Ingredients Sourced From: Highland Hollow Farms, Schoharie--Black Horse Farms, Athens--Green Acres Community Farms, Amsterdam, Schoharie Valley Farms--Schoharie Vegetables May Vary with Growing Season Pub Fare Winter Orchard “Snowballs” $15 Highland Hollow Farms Ground Pork & Beef Meatballs, Cranberry Orange Lacquer, Saint Nicholas Egg Nog Drizzle, Crushed Mixed Nuts Colossal Pretzel $13 VEG ILFCB Beer Cheese, Whole Grain Mustard 1# Salt & Pepper Fries $6 Warm Brussels Sprouts Caesar Salad $13 Creamy Caesar, Pecorino, Herb Croutons, White Anchovy ILF Winter Squash Bisque $10 VEG Cardamom Chantilly Cream, Cider Doughnut Croutons, Fiery Pepitas Chicken Wings $13 Carrot & Celery Sticks, Blue Cheese Dressing Choice of Buffalo, Homemade Polynesian Apple BBQ, Cranberry Orange, Thai PB & J or John Henry NY Whiskey Bourbon Highland Hollow 8 oz Burger $16 Adirondack Black Wax Cheddar, Cipollini Onion Jam, Greens, Kewpie Mayo, Pickle Spear and Brioche Bun. Served with Salt & Pepper Fries Add-Ons North Country Apple-Smoked Bacon $3 Fried Over Easy Egg $2 Additional Ranch, Blue Cheese, Homemade Polynesian Apple BBQ or Honey Mustard .75 ILFCB Beer Cheese $3 Highland Hollow Pulled Pork
    [Show full text]
  • SOUP DU JOUR 0R TOMATO BISQUE Cup 4 Bowl 5 FIRESIDE
    CRISPY CHICKEN BITES 6 GLUTEN FREE CRISPY SHRIMP 8 1/2lb homemade crispy chicken bites, tossed in your choice 8 large shrimp with your choice of sauce: boom boom or of sauce: Buffalo (hot or mild), BBQ or sweet Thai chili sweet Thai chili NACHOS SUPREME 8 4oz BABY BURGER 5 Queso, chili, diced tomato, scallions, sliced black olives & Grilled & served on a potato bun with LTO & American jalapenos, served with sour cream & salsa cheese THE SMALL DOG 4 JALAPENO POPPERS 7 Served in a butter toasted roll with choice of ketchup, 5 Jalapenos stuffed with cream cheese, breaded & deep fried, mustard or relish served with boom boom sauce or ranch dressing MOZZARELLA STICKS 7 CHICKEN WINGS 9 10 wings deep fried & tossed in your choice of sauce: 5 mozzarella sticks, breaded & deep fried, served with Buffalo (hot or mild), BBQ or sweet Thai chili marinara sauce SOUP DU JOUR 0R TOMATO BISQUE PERFECT PAIR 9 Cup 4 Bowl 5 You choose 2 homestyle salads: tuna salad, chicken salad or egg salad on mixed greens with grape tomatoes & onion FIRESIDE CHILI 6 Served with melted Jack cheddar & corn chips, available in CRISPY ORIENTAL CHICKEN SALAD 9 crock only Hand breaded chicken, fresh mixed greens, mandarin oranges, grape tomatoes, scallions & crunchy oriental FRENCH ONION SOUP AU GRATIN 5 noodles Available in crock only THE GREEK SALMON SALAD 11 Grilled salmon filet served over mixed greens with feta TRADITIONAL CAESAR SALAD 6 cheese, tomatoes, cucumber, black olives & red onion Chopped romaine tossed with Caesar dressing, shredded Parmesan cheese & herb croutons CHEF’S COBB SALAD 10 Add your choice of chicken or shrimp 9 salmon 10 Chopped romaine lettuce, sliced turkey, ham, Swiss cheese, grape tomatoes, red onion, bacon bits & a hard-boiled egg SWEET THAI SHRIMP SALAD 10 Crispy shrimp tossed with sweet Thai sauce, feta cheese, GRILLED CHICKEN CAPRESE SALAD 10 grape tomatoes, fresh mixed greens, onion & crumbled Mixed greens, sliced tomatoes, fresh mozzarella drizzled with bacon sweet balsamic reduction & olive oil.
    [Show full text]
  • Clam Chowder
    Clam Chowder Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 0.50 lb. Bacon, small diced 0.75 lb. Onions, small diced 0.50 lb. Celery, small diced 3.00 lbs. Clams, chopped and Juice (one No. 5 can) 2.00 lbs. Potatoes, cooked and diced ½ cup Chopped parsley Preparation 1. Prepare LeGoût® Cream Soup Base according to package directions. 2. In a separate pot, render bacon until crispy. Add onions and celery and sauté until the onions are translucent. 3. Add the clams in juice, LeGoût® Cream Soup Base and potatoes. 4. Bring to a simmer and simmer 5 minutes. 5. Finish with chopped parsley. Yield: approximately 7 quarts. ©2013 Unilever Food Solutions. LeGoût® is a registered trademark of the Unilever Group of Companies. Classic Cream of Tomato Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 4 cups Tomato paste 2 ½ cups Hellmann’s® Ketchup 2.50 qts. Tomato juice 3 Tbsp. Knorr® Caldo de Tomato ½ tsp. Ground thyme 1 ¼ tsp. Garlic powder ½ tsp. Ground ginger 1 ¼ tsp. Celery salt Preparation 1. Combine all ingredients and heat to serving temperature. Serve with croutons and chopped parsley. Yield: 2 ¼ Gallons ©2013 Unilever Food Solutions. LeGoût®, Hellmann’s® and Knorr® are registered trademarks of the Unilever Group of Companies. Cream of Spinach Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 1 Onion 16.00 oz. Spinach, chopped (or 2 packages, frozen, thawed) 1 Tbsp. LeGout® 095™ Chicken Base Preparation 1. Prepare cream soup base according to package directions. 2. In a separate pan, sauté onions until tender.
    [Show full text]
  • Crispy Bee Hoon with Seafood in Laksa Bisque Recipe by Trish, Winner of New Singapore National Dish Challenge, Masterchef Singapore
    Crispy Bee Hoon with Seafood in Laksa Bisque Recipe by Trish, Winner of New Singapore National Dish Challenge, MasterChef Singapore SERVES 2 PREP TIME 30MINS COOK TIME 45MINS INGREDIENTS METHOD Rempah: Rempah: 100g dried chilli 1. Soak dried chilli in hot water and deseed. 2 candlenuts 2. Blend dried chilli with chopped candlenuts, chillis, belacan, 4 big red chillis 1 tbsp belacan garlic, turmeric, galangal, ginger and oil till smooth. 2 bulb garlic 2cm turmeric Laksa Bisque: 2cm galangal 1. De-shell prawns and fry shells. 2cm ginger 100ml vegetable oil 2. Add 1 cup of water and cook prawn stock for 30mins. 3. Fry rempah in a pan for 40mins till fragrant. Laksa Bisque: 4. Add prawn stock, salt and coconut cream to the rempah. Prawn shells of 4 locally farmed prawns 5. Cook for 15 minutes before pouring into a serving jug. (save prawn meat for later) 1 cup of water Coconut cream to taste Seafood: Salt to taste 1. Season all with salt and pepper before frying. 2. Fry fish for 5 minutes on each side. Seafood: Prawn meat of 4 locally farmed prawns 3. Fry prawns until pink. 1 locally farmed barramundi fillet 4. Fry the dried shrimp for 3-5mins. (approx. 400g) 1 tbsp dried shrimp Bee Hoon, Egg Floss & Fish Skin: Salt to taste Pepper to taste 1. Deep fry bee hoon and fish skin till crispy. 2. Beat eggs. Pour into a sieve and drizzle into hot oil, take it Bee Hoon, Egg Floss & Fish Skin: out when crispy. 1 packet of bee hoon 3.
    [Show full text]