Lunch Menu STARTERS MAIN COURSE DESSERT

Total Page：16

File Type：pdf, Size：1020Kb

Lunch menu served from 12 noon till 3pm £10.95 2 Courses £13.95 3 Courses STARTERS MAIN COURSE Soup of the Day The One Club Sandwich Home Made, served with Warm Bread with Grilled Chicken Breast, Crispy Dry *** Cured Bacon and Waffle Slice, served with Duck Liver Pâté Chips served with Toasted Bread *** *** Chicken Katsu Curry (N) (S) Teriyaki Chicken Skewers (N) Japanese style fried chicken, served with Grilled with Toasted Sesame Seeds Jasmine Rice *** *** Satay Chicken Skewers (N) (S) Sweet & Sour Pork served with Spicy Peanut Sauce served with Jasmine Rice *** *** Satay Mushroom Skewers (N) (S) (V) Fish Of The Day Fillet served with Spicy Peanut Sauce served with Wilted Spinach and Mash Potato *** *** Tomato and Mozzarella Salad (V) 1/4 Aromatic Crispy Duck Buffalo Mozzarella and Tomato with Balsamic served with Pancakes, Plum Sauce, Spring Glaze and Extra Virgin Olive Oil Onion and Cucumber (Add £2.00) *** *** Rocket Parmesan Salad (V) Fresh Rocket Leaves with Balsamic Vinegar Thai Honey Roast Chicken (S) and Extra Virgin Olive Oil served with Mango Salad and Jasmine Rice *** *** Katsu King Prawns The One Caesar Salad (V) Panko Breaded, served with Japanese Crisp Romaine Lettuce, Shaved Parmesan and Mayonnaise and Yakitori Sauce Caesar Dressing (Add Chicken for an Extra £1) *** *** Spring Rolls (V) Fish Bites in Beer Batter filled with Bean Sprouts, Shredded Bamboo served with Chips, Peas and Tartare Sauce Shoot and Shitake Mushrooms *** *** Creamy Mushroom Pasta (V) Crispy Seaweed (V) with Wild Mushroom and Baby Spinach Deep Fried Shredded Cabbage *** *** Shredded Beef Chilli (S) BBQ Ribs (B) served with Jasmine Rice Marinated with Old Speckled Hen Ale *** *** Smoked Salmon and Avocado Salad Tempura Assorted Vegetable (V) Scottish Smoked Salmon with Mixed Salad with Shredded Daikon, Wasabi and Soya Leaves and Olives *** Crispy Won Ton *** served with Sweet & Sour Sauce Tofu and Aubergine in Garlic Spices (V) (S) served with Jasmine Rice DESSERT Ice Cream Chocolate Brownie Scoop of Mövenpick Vanilla, served with Mövenpick Vanilla Strawberry or Chocolate Ice Cream *** *** Apple/Banana Fritter Grilled Caramel Pineapple Deep Fried, served with Honey served with Mövenpick Mango and Passion Fruit Sorbet N:-Dish containing Nuts V:-Vegetarian S:-Spicy Hot Dish B:-Meat on Bones NO MSG and Food Colouring Added. Please notify us of any allergies, our chefs will do their upmost to accommodate your requirements. A discretionary 10% service charge will added to parties of 5 or more, which goes to the team who serve you. All prices inclusive of VAT .

Copy Link

Recommended publications

Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
[Show full text]
Breakfast Salads Snacks Dessert
BREAKFAST BREAKFAST Served 7am - 11am daily. Served 7am - 11am daily. Caramelized Onion Frittata -farm eggs, caramelized $10 Caramelized Onion Frittata -farm eggs, caramelized $10 onions and parmesan served with fresh greens and toast onions and parmesan served with fresh greens and toast Fried Egg Sandwich -local farm egg, bacon, tomato, $8 Fried Egg Sandwich -local farm egg, bacon, tomato, $8 avocado & cheddar with a side of black beans avocado & cheddar with a side of black beans Steel-Cut Oatmeal -served with raisins, blueberries, $7 Steel-Cut Oatmeal -served with raisins, blueberries, $7 brown sugar & toasted walnuts brown sugar & toasted walnuts Yogurt Bowl -served with berries and Halcyon granola $7 Yogurt Bowl -served with berries and Halcyon granola $7 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 and your choice of sausage or bacon with a side of black beans and your choice of sausage or bacon with a side of black beans Waffles -your choice: $9 Waffles -your choice: $9 - fresh fruit and whipped cream - fresh fruit and whipped cream - nutella and caramelized banana - nutella and caramelized banana Egg Whites $1 Egg Whites $1 SANDWICHES SANDWICHES Sandwiches served with a side salad. Add chips for $1. Sandwiches served with a side salad. Add chips for $1. Grilled Cheese -cheddar, pepper jack or provolone $7 Grilled Cheese -cheddar, pepper jack or provolone $7 add ham ($2), fried egg ($2.5), bacon ($2.5) or avocado ($1.5) add ham ($2), fried egg ($2.5),
[Show full text]
Chapter 39 Frozen Dessert Standards
CHAPTER 39. FROZEN DESSERTS STANDARDS MISCELLANEOUS Sec. 39.1. Scope. 39.2. Definitions. 39.3. Notification to Department. 39.4. Contents of labels. 39.5. Standards for frozen dessert mix. 39.6. Wholesale manufacturers of frozen desserts. STANDARDS FOR FROZEN DESSERTS 39.11. Temporary marketing permit. 39.12. Ice cream and frozen custard. 39.13. Lactose reduced ice cream. 39.14. Goat’s milk ice cream. 39.15. Ice milk. 39.16. Lactose reduced ice milk. 39.17. Goat’s milk ice milk. 39.18. Sherbet. 39.19. Nonfruit sherbet. 39.20. Water ice. 39.21. Nonfruit water ice. 39.22. Mellorine. 39.23. Frozen yogurt. 39.24. Frozen lowfat yogurt or lowfat frozen yogurt. 39.25. Frozen nonfat yogurt or nonfat frozen yogurt. 39.26. Quiescently frozen confection. 39.27. Quiescently frozen dairy confection. 39.28. Frozen dietary dairy dessert. 39.29. Dietary frozen dessert or lowfat frozen dairy dessert. 39.30. Manufactured desserts mix. 39.31. Freezer-made shakes, freezer-made milk shakes and freezer-made lowfat milk shakes. 39.32. Parevine. 39.33. Lowfat parevine. 39.34. Frozen pudding. 39.35. Lo-mel. 39.36. [Reserved]. 39.37. [Reserved]. 39.38. Generic frozen dessert. 39.39. Nonfat frozen dessert or frozen dairy dessert. 39.40. Other standards of identity. SPECIFIC REQUIREMENTS FOR RETAIL MANUFACTURERS OF FROZEN DESSERTS 39.41. Operation. 39.42. [Reserved]. SANITATION 39.51. General. 39.52. Intermediate containers. 39.53. Mix cans. 39.54. Dispensing freezers. 39.55. Suggested procedure for cleaning and sanitizing equipment. 39.56. Cleaning lines and equipment. 39.57. Water testing.
[Show full text]
Tea Menu Summer 2020
May we start with tea…….. Raspberry Swirl – berries, hibiscus, ginger, cinnamon, currants Soda, Hot Chocolate, Lemonade, Iced Tea, Coffee $3.95 By the cup (1-2 cups) small pot $3.95 By the pot (5-6 cups) large pot 7.00 White Tea (light caffeine) (steep 5 minutes) Dragon Fruit – pomegranate, kiwi, raspberry & dragon fruit Libations Vanilla Bergamot – a soft floral blend of vanilla & bergamot Mango Pear – bits of mango, pear and marigold blossoms ─────── Sparkling ─────── White Grape – currants, rose hip, mallow & cornflower Baron de Seillac Brut Rosé $8.00 glass / $23 bottle Black Teas (full caffeine) (steep 4 minutes) Dry with enticing fruit flavors and a fine mousse. Ceylon Star - Sri Lanka makes a classic flavor (decaf avail) Earl Grey – crisp bergamot aroma and flavor on Ceylon ─────── White ─────── English Breakfast - traditional blend Vallee des Rois Touraine Sauvignon Blanc $8.00 glass / $22 Chocolate Truffle – sweet chocolate, dash of cream & coconut bottle Spicy Chai – aniseed, cinnamon, ginger, peppercorns, cloves The classic tropical fruit flavors and high acidity of this wine from Lapsang Souchong – black Chinese tea with a smoky note the Loire Valley in France make it a great food wine. Darjeeling – Himalayan Blend with soft amber and nutmeg Galerno Verdejo $9.00 glass / $25 bottle Blackberry Maple – dried blackberries & leaves and brittle Fruity citrus aromas with notes of tropical flowers Orange Cookie – apple, cinnamon, orange, cloves, cardamom Carson Scott Chardonnay $8.00 glass / $20 bottle Salty Caramel – smooth melted salty caramel Complex aromas of vanilla, pineapple, and nutmeg. Red Vineyard Peach – sweet peach, strawberry and tangerine Vaiven Blanco de Tempranillo $26 bottle Vaiven is produced by quickly removing the skins from the juice after Santa Berry – sweet & tangy berries, vanilla & eggnog the grapes have been pressed.
[Show full text]
Plated Dinners — Appetizers
Plated Dinners — Appetizers Plated dinners include a three course menu consisting of an appetizer, an entrée with two accoutrements (side dishes) and dessert. You may offer your guests a choice of three entrées. Prices are $28.00 per person. A children’s meal is available at $8.00 per person. (Please add 7% sales tax and 19% gratuity to plated dinners.) Please select an appetizer to begin composing your plated meal. First Course: Appetizers – Select One Asparagus Soup with Goat Cheese Crouton Roasted Corn Chowder with Lobster Meat Fresh Cut Fruit in Parfait Glass with Mint Garnish Acorn Squash Bisque Fresh Cut Fruit with Sorbet Scoop Home Style Minestrone Soup Garden Salad Pacific Northwest Salmon Chowder Classic Caesar Salad Gazpacho Maryland Crab Cake on Bed of Greens with Lemon Mayonnaise Chilled Strawberry Soup Served with Sugar Wafer Pear Walnut Gorgonzola Salad Chilled Mixed Berry Soup Served with Sugar Wafer Roasted Pear “Craisin” and Stilton Salad Strawberry and Goat Cheese Salad with Candied Pecans on Greens Caprese Salad with Layered Tomatoes Mozzarella and Basil Three Cheese Ravioli with Kalamata and Grape Tomato Marinara Mesclun Salad with Dijon Mustard Vinaigrette Sauce topped with Basil Pesto Drizzle Chilled Asparagus with Roasted Peppers and Walnut Vinaigrette Citrus Salad with Mandarin Oranges, Ruby Red Grape Fruit, Marinated Green Bean Salad with Red Wine Vinaigrette Red Onions, Almonds and Sesame Seeds on Greens Shrimp Cocktail with Horseradish Cream Sauce on Feta, Roasted Red Peppers, Artichoke Hearts and Greek Olives Marinated Shredded Cabbage on Chopped Romaine Seafood Newburg in Phyllo Cup Golden Beet Salad with Goat Cheese, Cashews, and Chopped Figs Grilled Portobella with Layered Thyme, Provolone, on Red Leaf Lettuce Sun Dried Tomatoes and Swiss Chard Sausage and Chicken Gumbo Heirloom Tomato and Roasted Pepper Bisque Creamy Potato Leek Stew Summer Watermelon Salad To add an additional course from this list, please add $5.00 per person.
[Show full text]
Breakfast Seasonal Salads Sandwiches Buffets Dessert
Breakfast Seasonal Salads Sandwiches Buffets Dessert SMALL SERVES 8-10 / LARGE SERVES 13.00 PER PERSON INCLUDES 10 PERSON MINIMUM ALL PLATTERS SERVE 12-15 TORTE PROVENCAL 12-14 CHOICE OF 3 SANDWICHES & GUESTS Egg, Spinach, Peppers & Mushrooms CHIPS 10 PERSON MINIMUM AGRICOLA 60 / SERVES 8-10 CAESAR SALAD Lemon & Herb Roast Chicken MINI PASTRIES 14.00 PER PERSON Chopped Baby Romaine Grilled Salmon with Rosemary-Honey Glaze Pistachio Lemon Torte MUSHROOM FRITTATA CHOICE OF 3 Poached Beet Salad Cinnamon Apple Crumb Tartlettes 45 / SERVES 8-10 Herbed Croutons SANDWICHES, MIXED French Macaron Housemade Caesar Dressing GREEN SIDE SALAD Farm Carrot & Radish Slaw SM. 60.00 / LG. 90.00 & 1 CLASSIC COOKIE PLATTER 10 Grilled Flatbread with Whipped Ricotta Éclair SEASONAL QUIHCE PERSON MINIMUM 35.00 PER PERSON Dark Chocolate Torte 20/SERVES 8 35.00 PER PLATTER TUNA NICOISE SALAD Fingerling Potato, Roasted Fennel ANTIPASTO CROISSANT BREAD PUDDING Cherry Tomatoes, Haricot Verts TURKEY CLUB Ham, Smoked Turkey, Salami, Swiss Cheese, SIGNATURE SWEETS 55 / SERVES 8-10 Nicoise Olives, Mustard Aged Cheddar, Bacon, Sundried Tomato Aioli, Provolone, Hard Broiled Eggs, Tomatoes, Butterscotch Brownie Bites Vinaigrette Romaine, Whole Wheat Bread Mixed Olives, Grilled Country Style Bread White Chocolate Blondie EGG & CHEESE BREAKFAST SM. 100.00 / LG. $130.00 30.00 PER PERSON Pumpkin Spice Cheesecake WRAPS GRILLED CHICKEN CEASAR Bar Chocolate Bourbon Pecan 4.00 EACH Lemon and Herb Grilled Bar Apple Cranberry Crumble CHOPPED COBB SALAD DINKY Chicken Breast, Romaine, 30.00 PER PLATTER BREAKFAST MEAT Grilled Chicken, Blue Cheese Roast Beef Slider Ceasar Dressing, Honey Bacon, Ham or Chicken-Apple Sausage Hard Cooked Eggs, Bacon, Diced Tomatoes with Onion Marmalade & Horseradish Sauce Wheat Wrap Romaine Hearts, Buttermilk Dressing 3.00 PER PERSON EACH Smoked Ham & Pimento Cheese Slider on Pretzel ULTIMATE DESSERT SM.115.00 / LG.
[Show full text]
Fruit Desserts: 4 Presentation Secrets
Fruit Desserts: 4 Presentation Secrets your dessert. Either grate the fruit's thin outer layer with a grater or microplane zester, or peel the fruit and slice the peels into long, thin strips. • Sprinkle a tiny layer of powdered sugar over your ﬁnished desserts. That delicate touch of sweetness may be what moves the dish from good to great. Just don't get too heavy-handed, or the sugar might dominate the dish, which would not work out well for anyone. Cocoa powder adds a great accent as well, and the two contrast Fresh fruit is a delicious choice for dessert. very nicely. Follow these tips for fresh fruit desserts that • Consider adding a dollop of whipped will be sure to have your guests lining up for cream or nonfat yogurt for a simple and their share. quick garnish. A single tablespoon of whipped cream has just 20 calories and • It is all about the china. Don't be afraid to makes an especially great collect an assortment of plates and dishes. accompaniment for warm desserts. For better portion control, focus on small to • Use baby food as a colorful fruit sauce. No medium plates, bowls, and glasses. really -- baby food! It's one of the best-kept • Collect mini sauce dishes from kitchen secrets of delicious fruit toppings. The stores - they make great petite dessert sauce is not too sweet, very colorful, and dishes. super smooth. What's not to love? For best • Use a variety of glasses, both tall and results, look for baby food that comes in short.
[Show full text]
ATKINS 20® Notes: Dessert Menu Plan
ATKINS 20® Notes: Dessert Menu Plan MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Atkins Plus Vanilla Shake 2 hardboiled eggs 1 serving Smoked Salmon, 1 servingAtkins Cheddar Raspberry Omelet 1 serving Poached Eggs with 1 serving Sausage Sautéed 1 serving Fluffy blended with: 1 stick string cheese Tomato and Cream Cheese* with SautéedChia Bar Tomato Cheddar and Tomato* with Red and Green Bell Flax Waffles* 1 cup spinach and Zucchini* Pepper and Cheddar* 1 tbsp butter 2 tbsp heavy cream 1/8 tsp cinnamon BREAKFAST Net Carbs 2g • FV 0g Net Carbs 1g • FV 0g Net Carbs 4g • FV 3g Net Carbs 5g • FV 3g Net Carbs 2g • FV 1g Net Carbs 6g • FV 5g Net Carbs 2g • FV 0g 1/2 cup sliced red pepper Atkins Peanut Fudge Atkins Strawberry Shake Atkins Chocolate Almond Atkins Dark Chocolate Royale Atkins Lemon Bar Atkins Café Caramel Shake 1/2 cup sliced cucumber Granola Bar Caramel Bar Shake 1 stick string cheese SNACK Net Carbs 4g • FV 4g Net Carbs 4g • FV 0g Net Carbs 2g • FV 0g Net Carbs 3g • FV 0g Net Carbs 2g • FV 0g Net Carbs 3g • FV 0g Net Carbs 3g • FV 0g 2 servings Classic Egg 5 oz chicken thigh, cooked 1 serving Lemon Zest 1 serving Chicken-Portobello 1 serving Chef Salad of 1 serving Ham, Muenster, 1 serving Lettuce Salad* 2 cups baby greens Tuna Salad* Broilers* Chicken, Bacon, Tomato, and Asparagus Roll-ups* Wrapped Chicken Burger on top of: 1/2 cup sliced red pepper 1/2 cup sliced cucumber Avocado and Cheese* 1/2 cup sliced cucumber with Avocado and Tomato* 1 cup baby spinach 1/2 cup sliced cucumber dressed with 1/2 medium red pepper
[Show full text]
Melting Pot Dessert Menu
Enjoy our gourmet coffee combined with a variety of cordials and liqueurs creating many of your after-dinner drink favorites. BILLIONAIRE'S COFFEE IRISH CAPPUCCINO Godiva Dark Chocolate Liqueur, Frangelico Liqueur, Godiva Grand Marnier and Kahlúa blended Chocolate Liqueur and Jameson with coffee and topped with Irish Whiskey in cappuccino topped whipped cream. Yum! 7.95 with whipped cream! 8.95 CAFÉ INTERNATIONAL RYAN'S MINT CHOCOLATE CHIP Kahlúa, Baileys Irish Cream MARTINI and Grand Marnier are blended This sweet, minty cocktail will take with coffee and topped off with you back to the sultry summers of whipped cream. 8.25 your youth. It’s the perfect ending for a perfect night of fondue. 9.95 FAB COFFEE Frangelico Hazelnut Liqueur, WHITE CHOCOLATE Amaretto and Baileys Irish CAPPUCCINO Cream make a fabulous Made with our famous White combination in coffee topped Chocolate and Godiva White with whipped cream. 8.50 Chocolate Liqueur. 7.95 NUTTY IRISH COFFEE GODIVA CAPPUCCINO Baileys Irish Cream and Frangelico Godiva Liqueur adds a nice touch Liqueur with freshly brewed coffee, to this classic coffee drink! 8.95 topped with whipped cream. 7.95 Also enjoy our more traditional gourmet coffee blends. Coffee/Decaffeinated Coffee................................................ 3.25 Espresso..............................................................................................3.95 Cappuccino.......................................................................................4.95 Hot Chocolate ..............................................................................
[Show full text]
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
[Show full text]
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
[Show full text]
The Best Dessert-Inspired Breakfasts in the City
Sweet Start to the Day! The Best Dessert-Inspired Breakfasts in the City They say breakfast is the most important meal of the day––so why not start your morning off on the sweetest note possible with luscious dishes that are almost too good to be true? From Pop Tart ice cream sandwiches to double chocolate Oreo pancakes to waffles doused in caramel, chocolate and Nutella, we’ve rounded-up 11 eateries where you can treat your little honey bears to breakfasts that could double as dessert. Put down that donut and scroll through our top picks! photo: Breakfast Republic Breakfast Republic Little pancake eaters scarf down the Oreo cookie pancakes or banana split French toast. (Yep, it has bananas, ice cream and chocolate sauce.) On the other hand, the pineapple upside down pancake or s'mores French toast are tops too. Further, if you want to try a few different flavors you can order the flight of three pancakes (French toast too!) and sample everything! Cost: pancakes, $7 to $11 Hours: daily, 7 a.m.-3 p.m. Seven San Diego Locations: breakfastrepublicca.com photo: Fig Tree Cafe Fig Tree Cafe You'll fall in love with the Valentine French toast stuffed with white chocolate and raspberries. (The French toast also comes with a gluten-free option!) Another sweet choice is the banana fosters pancakes sprinkled with powdered sugar. Half-pints can order the kids pancake with fresh banana or strawberries. More still, there are tasty options for eggs, bacon, and omelets. Cost: Valentine French toast, $12.95; banana pancakes, $10.95; kid's pancakes, $4.95, add fruit, $2.50 Hours: Vary by location Locations: Pacific Beach, Hillcrest and Liberty Station Online: figtreeeatery.com .
[Show full text]