DOCSLIB.ORG

Salads & Sandwiches Appetizers & Soups Fresh

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Salads & Sandwiches Appetizers & Soups Fresh APPETIZERS & SOUPS JUMBO SHRIMP COCKTAIL COCONUT SHRIMP (6) Chilled 14 (6) Lightly battered and served with a marmalade sauce 13 BOOM BOOM SHRIMP Tender, crispy shrimp tossed in a THREE CHEESE CRAB QUESADILLA creamy, spicy sauce 12 Mozzarella, Cheddar, Monterey Jack, crab, red peppers & scallions. MUSSELS KYMA Served with a spicy sour cream 16 Prince Edward Island Mussels sautéed with onion, garlic, leeks, white wine & fresh lemon 14 STEAMED CLAMS 1 ½ dozen little necks AHI CARPACCIO with drawn butter 14 Thin slices of raw Ahi tuna, soy ginger sesame sauce & pickled ginger 13 OYSTERS ROCKEFELLER ½ dozen Kyma style – onion, garlic, CRISPY PEPPER CALAMARI celery, spinach, parmesan cheese Served with horseradish mayo sauce & Ouzo 16 & fresh lemon 13 CRAB, LOBSTER, SPINACH BONELESS CHICKEN WINGS All white breast meat fried and & ARTICHOKE DIP tossed in our traditional or A blend of cheeses, artichoke, honey BBQ sauce 13 spinach, Langostino lobster & crab. Served with tortilla chips 19 FRIED GREEN BEANS Served with ranch dressing 12 KYMASEAFOODGRILL.COM CROCK OF ONION SOUP 7 SCALLOP SKEWER 15 SOUP OF THE DAY 6 SALADS & FRESH SANDWICHES GRILLED FISH All fish is lightly seasoned & grilled CLASSIC GREEK SALAD Your choice of two sides Tomato, red onion, cucumber, kalamata olives & feta cheese with Greek dressing 14 CHOICE OF SAUCES Lemon Butter CAESAR SALAD WITH GRILLED SHRIMP Tropical Salsa Romaine lettuce, croutons, parmesan cheese Spicy Asian & our special Caesar dressing with a grilled shrimp skewer 19 SHRIMP SKEWERS 23 Without grilled shrimp 11 With chicken 14 SCOTTISH SALMON Market Price BLACKENED CHICKEN SALAD Regular or Petite Mixed greens, green pepper, red onion, cucumber, TILAPIA 19 diced tomato, cheddar cheese served with our Petite 13 own honey mustard dressing 16 HERB GRILLED SALMON SPINACH SALAD MAHI MAHI Market Price Spinach, toasted pine nuts, capers, black olives & *AHI TUNA sun-dried tomatoes, tossed in honey lime vinaigrette 22 Seared rare & served with soy mustard wasabi *PRIME BURGER Market Price ½ lb. fresh prime USDA char-grilled burger served SCALLOP SKEWER (1) 21 (2) 32 with a slice of red onion, lettuce, tomato and fries (add cheese, no charge) 13 KYMA YOUR FISH Fresh baby spinach, applewood smoked bacon GRILLED CHICKEN BBQ BACON MELT & gorgonzola cheese topped with Grilled fresh 8 oz. chicken breast topped lemon butter caper sauce 8 with applewood smoked bacon, BBQ sauce, cheddar cheese and fries 16 * Consuming raw or undercooked meats, poultry, seafood, shellfish & eggs may increase your risk of foodborne illness SHRIMP AND SHELLFISH Your choice of two sides 6 OZ. SOUTH AFRICAN LOBSTER Cold water tail Market Price SHRIMP FEST KYMA (3) Golden fried shrimp, (3) fried coconut shrimp, SPECIALTIES (6) shrimp scampi, and (6) grilled shrimp 29 Your choice of two sides JUMBO FRIED SHRIMP (8) Large fried shrimp breaded fresh 19 COLOSSAL CRAB CAKE Colossal crab meat and that’s it! COCONUT SHRIMP Market Price (8) Coconut shrimp breaded fresh 20 FISH AND CHIPS FRIED OYSTERS Beer battered haddock with French Fries Breaded fresh 21 & coleslaw 18 NEW ENGLAND CLAM STRIPS 19 ANCHO CHILI-HONEY BROILED MARYLAND STYLE CRAB CAKES GRILLED SALMON (6 oz.) Market Price (2) Crab Cakes Market Price (1) Crab Cake Market Price MONTEREY CHICKEN Grilled chicken breast with applewood SNOW CRAB LEGS smoked bacon, mushrooms, sautéed onions 1 ½ lbs. steamed and served with butter 36 and Monterey Jack cheese, topped with Add ½ lbs. more 12 honey mustard sauce 22 ALASKAN RED KING CRAB LEGS STUFFED FLOUNDER 1 ½ lbs. steamed to perfection and served Two fillets stuffed with our famous crab meat 24 with butter Market Price CHICKEN OSCAR Grilled fresh chicken breast topped with lump ADD TO ANY MEAL crab meat, asparagus and hollandaise sauce 26 (Excluding appetizers) CAPTAIN CHRIS’S FRIED SEAFOOD SAMPLER LUMP CRAB CAKE 22 Clam strips, shrimp, haddock, scallops & crab cake 36 6 OZ. SOUTH AFRICAN LOBSTER TAIL 32 STEAMER STEAKS USDA Choice BUCKETS Your choice of two sides **Seasonal** *CENTER CUT TOP SIRLOIN Seasoned & grilled to perfection! 19 All buckets served with new potatoes and fresh corn on the cob *NEW YORK STRIP STEAK Seasoned by your choice of: Angus “Center Cut” aged sirloin PLAIN, OLD BAY, CAJUN Market Price *RIB EYE SNOW CRAB (1 lbs.) 31 A tender, well-marbled cut of peak flavor Market Price THE DOCK POT (1 lbs.) snow crab, steamed shrimp, and clams 39 *FILET MIGNON 6 ounce Market Price 8 ounce Market Price SIDES FRESH VEGETABLE OF THE DAY 5 FRENCH FRIES 5 ROASTED GARLIC MASHED POTATO 5 SIDE SALAD 5 STEAMED ASPARAGUS COLE SLAW 5 with Hollandaise sauce 8 RICE PILAF 5 WHOLE SAUTÉED MUSHROOMS 5 BAKED POTATO 5 SOUP OF THE DAY 6 ©US Foods Menu 2019 (31039).
Load more

Recommended publications
  • Download Our Full Dining Room Menu Here
    CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce.
    [Show full text]
  • Most Traditions Have a Recognizable Cuisine, a Specific Set of Cooking Traditions, Preferences, and Practices, the Study of Which Is Known As Gastronomy
    1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO NUTRITION SCIENCE Topic Objective: At the end of the topic student will be able to understand: Our Daily Bread Food Sources Plants Animals Production Definition/Overview: Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. Key Points: 1. Our Daily BreadWWW.BSSVE.IN Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with food borne illness claiming many lives each year. 2. Food Sources www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in Almost all foods are of plant or animal origin, although there are some exceptions.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • THE CHESHIRE CHEESE the Cheshire Cheese Buxton Please Find a Table, Make a Note of the Number, and Then Place Your Order at the Bar
    WELCOME TO THE CHESHIRE CHEESE The Cheshire Cheese Buxton Please find a table, make a note of the number, and then place your order at the bar 37 - 39 HIGH STREET BUXTON SK17 6HA 01298 212453 www.titanicbrewery.co.uk Monday - Saturday 12noon - 8:30pm STARTERS BURGERS Served with hand cut chips & side salad Homemade Soup of the Day (see Specials Board) £3.75 Served with white or seeded brown bread Classic Burger £8.95 Homemade 6oz beef burger Tempura King Prawns £4.95 Served on a mixed salad with a sweet chilli dip Bacon & Cheese Burger £9.75 Classic burger topped with bacon & melted Cheddar Crispy Calamari £4.95 Golden calamari rings, served on a mixed Breakfast Burger £9.95 salad with garlic mayonnaise dip Classic burger topped with bacon, sausage & fried egg Bread & Olives (ve) £4.95 Mixed marinated olives, served with bread & an Lamb & Mint Burger £9.95 olive oil & balsamic dip 6oz lamb & mint burger with a side of mint yoghurt To share £7.95 Falafel & Spinach Burger (ve) £8.95 Baked Camembert (v) £4.95 With melted vegan cheese Served with bread & onion chutney To share £8.95 Vegan Burger (ve) £8.95 Soya Burger with melted vegan cheese SALADS The Cheshire Cheese Buxton Grilled Halloumi & Olives (v & gf) £7.45 SANDWICHES Chicken & Bacon (gf) £8.45 Cajun Chicken (gf) £8.45 Available 12noon – 5pm Mediterranean Roasted All served on either white or seeded brown bloomer bread Vegetable and Houmous Salad (ve & gf) £7.45 or white or brown baguette & side salad Bacon, Brie & Cranberry £5.95 SIDE ORDERS Cajun Chicken £5.95 Beer Battered Fish
    [Show full text]
  • Appetizers Chowder and Salads
    508-379-6007 APPETIZERS HONEY BUFFALO CHICKEN WINGS 12 STUFFED QUAHOG 6 Served with celery and blue cheese dressing Made with local chouriço JUMBO LUMP CRAB CAKES 15 DUCK WINGS 13 Arugula and a lemon dill aioli Crispy with a spicy habanero glaze KUNG PAO CAULIFLOWER 11 Spicy, crispy cauliflower bites with peanuts and sesame seed CHOWDER AND SALADS MIXED GREENS 9 CAESAR SALAD 10 Cucumber, tomato, goat cheese and croutons Chopped romaine hearts, house made dressing with a house made honey & poppy seed vinaigrette shaved parmesan and croutons ROASTED LOCAL BEETS & QUINOA 15 ADD ONS: Three grilled shrimp 9 Goat cheese, greens and nut granola with a grilled chicken 7, salmon 12 house made citrus dressing NEW ENGLAND CLAM CHOWDER CUP 6.5 GRILLED PIZZA FIG & BRIE PIZZA 18 MARGHERITA PIZZA 14 Fig and honey jam with Brie cheese and prosciutto Fresh mozzarella, marinara and basil finished with arugula and balsamic glaze SANDWICHES AND BURGERS Served with fries FISH SANDWICH 14 SWEET CHILI CHICKEN SANDWICH 13 Beer battered with tartar sauce, American cheese, Panko crusted chicken, sweet chili sauce romaine lettuce and tomato on a brioche roll Pepper jack cheese, tomato, romaine and ranch on a brioche roll AVIARY BURGER 15 TURKEY BURGER 14 American cheese, bacon, avocado, tomato, lettuce Avocado, lettuce, red onion and tomato with a and onion, served on a brioche roll chipotle aioli on a brioche roll PRETZEL CHEESEBURGER 16 Pepper jack cheese, bacon, house made ranch dressing, served on a pretzel roll CHILDREN CHICKEN TENDERS 9 KIDS CHEESEBURGER
    [Show full text]
  • Jam & Marmalade Maker
    VJAMitafruit & MARMALADE MAKER Introduction Control Panel Contents With the Tefal Vitafruit Jam Maker home-made jams, jellies, marmalades and chutneys are easy to make. There is no need for constant stirring or thermometers, everything is P1 Juice extraction done automatically. Making jellies is easy as the juice extraction program steams the fruit to remove the fruit juices, without the need to strain through a jelly bag. P2 Vital programme Practical advice p. 4 p. 19 The Vitafruit makes about 3lb of preserves using around 1 kg of fruit. Autumn Frequently asked questions p. 6 There are a variety of programmes to choose from – “Tradition” which takes about Cider apple chutney p. 20 45 minutes; “Vital” for making jams that are lower in sugar content; “Quick” made using P3 Tradition programme Hot mango chutney p. 20 jam sugar with added pectin; “Desserts” for making rice pudding and chutneys; plus “Juice Extraction” to make juice for jellies. The “Auto Clean” function loosens any sticky Spring p. 8 Plum jam p. 21 residue and makes cleaning the bowl easy. P4 Quick programme Three fruits compote p. 22 Black cherry jam p. 9 Blackberry jelly p. 23 P5 Desserts (labelled in French Entremets) Rhubarb jam p. 10 Apple and blackberry jam p. 23 Strawberry jam p. 11 P6 Auto Clean Raspberry jelly p. 12 Redcurrant jelly p. 13 Winter p. 24 Dried apricot jam p. 25 Summer p. 14 Three fruits marmalade p. 25 Seville orange marmalade p. 26 Green gooseberry jam p. 15 Onion marmalade p. 28 Spiced red tomato chutney p. 15 Rice pudding p.
    [Show full text]
  • Artisan Award Winners 2020 Bronze
    ARTISAN AWARD WINNERS 2020 BRONZE A&E Gourmet The Sunshine Administra s.r.o. Orange Marmalade with Stag's Breath Liqueur Administra s.r.o. Seville Orange Marmalade --- Fine Cut Administra s.r.o. Five Citrus Marmalade Akaka Falls Farm Calamondin Yuzu Liquor Marmalade Akaka Falls Farm Tangerine Gala Apple Akaka Falls Farm Tangerine Hawaiian White Pineapple Akaka Falls Farm Tangerine Dark Chocolate ARTISAN AWARD WINNERS 2020 BRONZE Alan Gray's Alan Gray's Seville Orange Scotch Marmalade And Ligguey Citrus Marmalade mixed with other local fruit Baked in Belfast Gin and Tonic Preserve Blanka Milfait Sweet Orange & Wild Forest Cranberries Blanka Milfait Sweet Orange & Campari Blanka Milfait Sweet Orange & Angostura Bouda 1883 Navel Orange Marmalade Bourtree Jams & Preserves Dark Rum Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Bracken Hill Fine foods Bucks Fizz Marmalade Cahoots Inc. FLAVÉDO YugeYuge----HyokanHyokan Marmalade with Schwarzwald Dry Gin Cahoots Inc. FLAVÉDO Aurastar PreservPreservee with Vanilla Cinnamon, Star Anise & Wild PepperPepper Cakebole Orchard Seville Orange Marmalade Fine Cut Cakebole Orchard Oxford Marmalade California Jam Queen Chunky Orange, Grapefruit and Ginger Marmalade California Jam Queen De Lime and De Coconut California Jam Queen Tangerine Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Caroline's Homemade Preserves Fine Shred Seville Orange Marmalade Chocolat GRACE Grace's Special Marmalade CIDONIO Orange & Cardamom Seeds Marmalade CIDONIO Blood Orange & Campari Marmalade Claire's Handmade Ltd Gin and Orange Marmalade
    [Show full text]
  • The Grey Stone Fine Food and Spirits
    THE GREY STONE FINE FOOD AND SPIRITS DINNER BUFFET 25 PERSON MINIMUM $48.00 per person SALADS: (select one) Spinach Salad; blue cheese, apples, walnuts, balsamic vinaigrette Classic Caesar; kale and romaine, crouton, shaved parmigiana house made dressing Garden Salad; carrots, tomatoes, cucumber, onion, balsamic vinaigrette Greystone Mixed Green; fresh fruit, feta cheese, champagne vinaigrette ENTREES: (select two) Chicken Marsala, wild mushrooms Chicken Parmesan, tomato basil sauce, fresh mozzarella Chicken Piccata, toasted tomatoes, lemon caper sauce Braised Beef Short Rib, cabernet demi-glace Roasted Pork Loin, herb crust, apricot cherry jus Pan Seared Salmon, champagne mustard sauce Crab Crusted Salmon, lobster butter sauce +$2 per person ​ Grilled Swordfish, tomato caper relish Eggplant Rollatini, mozzarella and ricotta cheeses PASTA: (select one) Vodka Rigatoni Pasta Primavera, seasonal vegetables, oil & garlic Pesto Tortellini, spinach, tomato, toasted pine nuts Mushroom Ravioli, wild mushrooms, asparagus * All Entrees served with your choice of two; mashed potato, roasted potato, scalloped potato, mushroom risotto, rice pilaf, chef’s seasonal vegetable ASSORTED MINI DESSERT STATION Includes Assorted Mini Cookies, Brownies, Blondies, and Cannoli *Includes Fresh Baked Bread and Butter, Soft Drinks, Iced Tea, Hot Tea, Coffee MENU ENHANCEMENTS HORS D’OEUVRES stationary + $5 per person per appetizer ​ ​ ​ ​ Petite Crab Cakes with Mustard Aioli Cheesesteak Spring rolls with Sriracha Ketchup Edamame Dumplings with Sweet Chili Sauce Crab
    [Show full text]
  • Strategies for Sustainable Food Processing and Preservation
    IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 8, Issue 6 Ver. I (Jun. 2014), PP 31-36 www.iosrjournals.org Strategies for Sustainable Food Processing and Preservation C.A. Olurankinse Department Of Home Economics, Adeyemi College Of Education, Ondo, Nigeria Abstract: The time to ensure abundance in food supply to feed the citizenry cannot be better than the present time when the population of Nigeria is increasing at alarming rate. Developing food processing and preservation technologies that can curb food losses and wastage during glut seasons cannot be overemphasized. This paper dealt with various food processing techniques as well as preservation methods and compared them with what obtains in the western world to bring out possible cross fertilization of useful ideas for the Nigerian society. Key words: cloning, curing, nutrition, Anaerobiosis, food technology, biotechnology I. Introduction Foods in Nigeria are seasonal, but they are produced in great quantities (i.e. in abundance) during their harvest seasons. The weather conditions which are very favourable to microbial food spoilage constitutes a menace in food management. The human food is attacked by many organisms that thereby compete with man for his food. Also, illiteracy, poor farming techniques and poor social amenities like electricity failure and bad roads aid spoilage. In addition, it is observed that climate change has compounded the issue of food processing and preservation. Some foods are available when least expected, thus leading to wastage. Some get ripen when not fully matured. Also, many home makers lack good nutrition knowledge on food processing and preservation.
    [Show full text]
  • Theoakleykitchen.Com 789 Bloomfield Ave, Nutley, NJ 973-542-8676
    BURGERS & SANDWICHES SMALL EATS CLASSIC BURGER $13 POUTINE $14 8oz blend of brisket, short rib and chuck on a toasted brioche roll, Home cut fries with cheese curds, crispy pork and gravy. topped with lettuce, tomato. Served with fries. Sub Short Rib +$2 $2 add options: bacon, bacon/onion marmalade, cheddar, gouda, American, swiss, mushrooms, onions, Taylor ham, fried egg 6 JUMBO WINGS $10 Oven-roasted and topped with onions and hot peppers, or deep-fried ANNIE’S CHICKEN SANDWICH $16 with choice of Old Bay and vinegar, or smooth Buffalo sauce Grilled garlic citrus chicken, bacon, avocado, tomato and horseradish mayo on ciabatta roll. Served with house-made chips. 3 CARNITAS TACOS $12 Crispy pork, Salsa verde, cilantro, scallions, shallots, queso fresco CUBANO SANDWICH $17 House-made Mojo pork and baked ham, swiss, pickles and mustard 3 FISH TACOS $14 on ciabatta bread. Served with house-made chips. Baja fish, red cabbage cilantro lime slaw, avocado, salsa, queso fresco SHORT RIB SANDWICH $18 SPINACH ARTHICHOKE DIP $14 Slowly braised short rib w/ melted gruyere on a brioche roll. Served Classic recipe, with onions, garlic, cheddar cheese, with toast. with fries. GUACAMOLE $12 BLACKENED FISH SANDWICH $17 8 oz. portion, house-made with tortilla chips. Heavily spiced fish of the day topped with house-made coleslaw, served on brioche. Served with house-made chips. CAULIFLOWER BITES $11 Breaded, fried and served with a yogurt dip. CORNED BEEF REUBEN $17 House-made corned beef on toasted rye with swiss, sauerkraut and BRUSSEL SPROUTS $12 Russian dressing. Served with house-made chips.
    [Show full text]
  • Gastrointestinal Soft Diet Instructions
    Gastrointestinal Soft Diet GENERAL SURGERY Gastrointestinal Soft Diet Instructions Since the food tolerances of patients with gastrointestinal disorders and symptoms can vary considerably, attention should be given to individual food tolerances. FOOD GROUP FOOD ALLOWED FOODS EXCLUDED Beverages and milk Milk and milk drinks, cereal Alcohol beverages, carbonated beverages, coffee, tea Breads and crackers White, seedless rye, fine whole- Coarse whole-grain breads, wheat bread, plain crackers, breads with seeds, nuts or raisins, graham crackers highly seasoned crackers Cereals and grains Cooked and dry cereal unless Bran cereals, cereals with raisins, listed as excluded. Plain spaghetti, brown or wild rice macaroni noodles, rice. Desserts Plain cake, cookies, pudding, Pastries, pies, desserts containing custard, ice cream, sherbet, nuts, coconut, dried fruits, fruit gelatin, fruit whips with seeds or tough skin Fats Butter, cream, cream sauce, Fried foods, gravy, nuts, olives, bacon, margarine, mayonnaise, spicy salad dressing mild salad dressing Meat, fish, poultry, cheese, eggs, Meat, fish or poultry, not fried. Fried meats, fish or poultry, highly legumes Plain cheeses, eggs except fried, seasoned cold cuts or sausage, smooth peanut butter fried eggs Fruits or juices All fruit juices, avocado, banana, Raw fruit not listed as allowed, grapefruit and orange sections dried fruits, fruits with edible without membranes, baked seeds or tough skins peeled apple; applesauce. Canned: apricots, cherries, peaches, pears, pineapple. Peeled ripe peaches
    [Show full text]
  • Sauces and Dressings Guide
    Sauces and Dressings Guide To place an order, call 410-677-5600 or 1-877-677-5600 Revised 7/25/11 CONTENTS SALAD DRESSING PACKETS SALAD DRESSINGS MAYO & D RESSING PAGES 4-5 PAGES 6-8 PAGE 9 COLE SLAW DRESSING TARTAR SAUCE SAUCES PAGE 10 PAGE 10 PAGES 11-16 CHEESE SAUCE VINEGAR PEANUT BUTTER PAGE 12 PAGE 17 PAGE 17 HONEY GRAVY DESSERT SAUCES PAGE 18 PAGE 19 PAGE 20 2 Kraft dressings are made from expertly-crafted recipes, with extraordinary flavors that truly shine through. With fat-free, low calorie and individually packaged dressing options - you are sure to find the perfect selection for your customers! deliciously simple. everyday. Selling SYSCO Brand salad dressings along with Newman’s Own portion pac dressings! 3 DRESSING PACKETS 3726296 60/1.5 OZ KRAFT DRESSING 1000 ISLD 4965289 60/ 1.5 OZ KRAFTSG DRESSING BALSAMIC VINGRT 3724432 60 /1.5 OZ KRAFT DRESSING BLUE CHEESE 4965469 60 /1.5 OZ KRAFTSG DRESSING CAESAR CREAMY 4965722 60 /1.50Z KRAFTSG DRESSING FRENCH CATALINA 3724614 60/1.50Z KRAFT DRESSING FRENCH CREAMY 4965394 60/ 1.50Z KRAFTSG DRESSING HONEY MUST 3725439 60/ 1.50Z KRAFT DRESSING ITAL GOLDEN 3716578 60/ 1.5 OZ KRAFT DRESSING ITALIAN FAT FREE 3725751 60/ 1.5 OZ KRAFT DRESSING RANCH CRMY 3716594 60/ 1.5 OZ KRAFT DRESSING RANCH FAT FREE 3726965 60 /1/5 OZ KRAFT DRESSING VINAIGRETTE RASPBY FF 5823455 100/1.5 OZ NWMNOWN DRESSING BLEU CHS REF PKT 4593554 100/1.5 OZ NWMNOWN DRESSING CAESAR CREAMY PKT 5822804 100/1.5 OZ NWMNOWN DRESSING FRENCH CREAMY PKT 4593489 100/1.5 OZ NWMNOWN DRESSING HONEY MUST PKT 5823950 100/1.5 OZ NWMNOWN
    [Show full text]