Soups, Salads, and Starches

POTATOES SOUPS Duchess Potatoes: Potatoes Puréed Piped into Spirals, and Chicken & Rice Soup: with Vegetables in a Light Chicken Baked. (Idaho or Sweet Potatoes) Broth. Butternut Squash: With Brown Sugar, Cinnamon. Vegetable Beef Barley: With Fresh Vegetables in a clear Mushroom-Shaped Redskin Potatoes Broth. Chateau Potatoes: Oval-Shaped, Oven Roasted and Tour- Avgolemono (Greek Egg and Lemon Soup): Egg and Lemon nèed. in a clear Chicken Broth. Potato Pears: Potato Croquette in a Pear Shaped, Breaded Cuban Black Beans: With Rice and Onions. with Almonds and Bread Crumbs*. Lobster Bisque: With a touch of Cream and Cognac. Potato Pancakes: With Sour Cream and Apple Sauce* Cajun Gumbo: Dark and Spicy. Garlic Mashed Potatoes: Yukon Gold with Giblet Gravy or Irish Potato-Leek: Garnished with Scallions. White Peppercorn Sauce. Cajun Corn Chowder Smoked Gouda Potatoes au Gratin Croquette in Potato Nest: Mashed Potatoes formed into SALADS Balls, Deep Fried, served in a Shredded Potatoe Nest*. Delectable’s International House Salad: Italian Plum Fondont Potatoes Sliced & Seasoned with Caramelized On- Tomatoes, Marinated Black Olives, Imported Chinese Lotus ions. Root, Waffle-Cut Carrots, Cucumbers and Radishes over Parmesan Roasted Potato Wedges Mixed Lettuces. Mashed Potato Bar with Assorted Toppings* Traditional Cæsar Salad: With Garlic Herbed Croutons, fresh Romaine Lettuce and Homemade Cæsar Dressings. RICE Salade de Fleur: Gourmet Field Greens with Edible Flow- Whole Grain and Wild Rice Blend er, Wild Mushrooms, Hearts of Palm, etc.* Basmati Rice: With Roasted Pecans. Greek Salad: Tossed Greens, Feta Cheese, Cucumbers, Plum Tomatoes, Greek Olives, Pepperoncini, Green Pep- Spiced Apple Rice Pilaf pers, Red Onion Rings, and Oregano.* Saffron Rice: Yellow Rice with Peas. Antipasto Salad: Grilled Marinated Vegetables, Olives, Indian Rice Blend: With Dried Fruits and Nuts. Pepperoncini, Roasted Peppers, Provolone, Mortadella, Rosemary Israeli Couscous with Lavender Cappicola, Salami, Artichoke Hearts, Plum Tomatoes, California Risotto: With Chicken Stock and Vegetable Confit. Mushrooms, and Onions on a Bed of Crisp Greens on a Mushroom Risotto Bed of Lettuce.* Spinach Salad: Glazed Pecans, Diced Egg, Mandarin Or- PASTA anges, Grapes, Strawberries & Bleu Cheese Bits.* Tri-Color Portabello Mushroom Ravioli: With Sun Dried Capresi: Plum Tomatoes, Buffalo Mozzarella, and Fresh Tomato-Basil Beurre Blanc (2 pp.)* Basil Drizzled with a Balsamic Vinaigrette.* Egg Bow-Tie Pasta: Served with a choice of Alfredo, Marina- Pear and Goat Cheese Salad: with Figs, Red Onion, ra, or a Tomato-Basil Beurre-Blanc. Toasted Pecans, over Romaine Lettuce ladled with Balsamic Tri-Color Cheese Tortellini with Tomato Basil Buerre Blanc Vinaigrette.* Cheese Tortellini Celestio: Tossed in Olive Oil, Garlic, Spin- ach, and Feta. MISCELLANEOUS Traditional Homemade Macaroni and Cheese: Creamy Shrimp and Grits with red pepper coulis * Cheddar Cheese with Bread Crumbs Butternut Squash with cinnamon, brown sugar, and butter Lobster Mac and Cheese: The Trendy Favorite!* * Theses Premium selections slightly higher in price.

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