Seafood & Meat Chilled Seafood

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A RESTAURANT BY CLOSED MON & TUES SCOTT CONANT WED, THURS & SUN 5PM TO 10PM FRI-SAT UNTIL 11PM BREADS Served with eggplant caponata, broccoli rabe pesto & roasted garlic parmesan HOUSE MADE FOCACCIA HOUSE MADE STROMBOLI VEGETABLE STROMBOLI rosemary & sea salt 4 salume & smoked mozzarella 8 bitter greens 8 ANTIPASTI Chilled Seafood LITTLE GEM CAESAR BUTTERNUT SQUASH SOUP parmesan frico 14 gingerbread croutons & olive oil 11 TUNA CRUDO* greens, lemon & pickled fresno chilies 18 RADICCHIO & ENDIVE BEET SALAD parmesan, toasted pine nuts & pignoli smoked yogurt, arugula, pistachio P O A C H E D vinaigrette 15 & smoked blue cheese 15 SHRIMP COCKTAIL cocktail sauce 18 BURRATA CHARD MEDITERRANEAN roasted winter vegetables, baby greens OCTOPUS 1/2 DOZEN OYSTERS* & balsamic vinaigrette 15 n’duja & smoked potato aioli 21 cocktail sauce & red wine mignonette 18 CLASSIC MEATBALLS POLENTA “ BOSCAIOLA” 1 LB KING CRAB LEGS fregola, concentrated tomatoes & salsa verde 14 bacon, truffles & mushrooms 18 creamy mustard sauce 38 PASTA GLUTEN-FREE OPTION UPON REQUEST TAGLIATELLE PASTA AL POMODORO SQUID INK ZITI RIGATI bolognese & fontina fonduta 23 chef’s signature sauce 21 spicy king crab, calamari ragu & tomatoes 28 RICOTTA GNUDI LOBSTER PASTA roasted winter squash, thyme-brown butter & aged goat cheese 22 concentrated tomatoes, calabrian chilies & bottarga 42 Seafood & Meat SERVED WITH THE FOLLOWING SAUCE OPTIONS Salsa Verde, bitter greens & pickled capers · Chimichurri, herbs & pickled onions · Salmariglio, lemon & olive oil · Cellaio Steak Sauce · Barolo Reduction SKIRT STEAK SCOTTISH SALMON 12 oz 32 BISTECCA FIORENTINA 28 porterhouse for two 125 NEW YORK STRIP ROASTED BRANZINO 12 oz 43 ROASTED CHICKEN 32 al limone & vegetables 27 BONE-IN FILET SEARED DIVER SCALLOPS 10 oz 48 VEAL CHOP PARMESAN 28 burrata, concentrated tomato & arugula 48 RIB EYE 16 oz 52 STEAK ENHANCEMENTS: roasted exotic mushrooms, caramelized onions or smoked blue cheese fonduta for 8 each SIDES 11 each BAKED POTATO CREAMED SPINACH POTATO PURÉE mascarpone-scallion cream & crispy prosciutto fontina gratin chives & olive oil ROASTED CARROTS FINGERLING POTATOES BRUSSELS SPROUTS truffle honey & toasted hazelnuts ‘JW style’ neonata & crispy shallots Please inform us of any allergies or dietary restrictions. Kosher options available. *Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness..

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Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake.
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Folder Tour Delle SAGRE.Indd
Segui il nostro itinerario del gusto Promozioni valide per consegne Passeremo a trovarti alla scoperta dei sapori dal 17 al 29 più autentici della Agosto 2020 il ......................................... cucina regionale. 2152 Stecco Big Sensation Un’esplosione di sensazioni ad ogni morso per questo stecco 15327 Pizza alla Pala La Gricia cioccolatoso: il gelato al cioccolato incontra il gelato alla vaniglia Profuma di tradizione laziale questa saporita pizza variegato con salsa al cacao, il tutto ricoperto con croccante dalla forma allungata farcita con pancetta affumicata cioccolato al latte arricchito con pezzetti di fave di cacao tostati… e formaggio pecorino. Deliziosa anche da condividere, ti è già venuta voglia di morderlo? Prezzo al Kg € 15,96. tagliandola a quadretti. Prezzo al Kg € 18,75. Merenda 6 pz = 498 g | | € 7,95 | | 200 g | € 3,75 | al cioccolato Novità Bonta O F F E R T A PUNTI ACQUISTA 2 CONFEZIONI all’italiana DI PIZZA ALLA PALA a tua scelta tra gli art. 15260, 19200, 19201, 15325 e 15327 9293 Bucatini all’Amatriciana a soli € 6,95 Uno dei piatti popolari più noti e amati anziché € 7,50 in Italia sono sicuramente i bucatini all’Amatriciana, ricettati con pomodoro e pancetta affumicata e leggermente piccante. Prezzo al Kg € 9,27. | 750 g | € 6,95 | A grande richiesta PUNTI Per ulteriori informazioni sui nostri prodotti, incluse le informazioni obbligatorie presenti sulle confezioni, ti invitiamo a consultare il nostro sito www.bofrost.it. Le nostre assistenti del servizio clienti saranno comunque sempre Un trionfo di sapori disponibili per ogni informazione chiamando l’803030 dalle 8.30 alle 19.30 dal lunedì al venerdì.
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Brunch Boards Baked Eggs
BRUNCH BOARDS BAKED EGGS FRESH FRUIT SELECTION BAKED MUSHROOM FRITTATA assorted seasonal fruits, Di Bruno Bros. has been a proud part of the fabric of Philadelphia since 1939, sharing culinary discoveries from around the corner and around the world. Alimentari roasted mushrooms, caramelized onions, segmented citrus, and berries served continues that legacy in every sip and every bite by featuring Di Bruno Bros. products at every turn—including handmade burrata and mozzarella, housemade herbs, farm fresh eggs, fontina, fig and honey yogurt & nutella sausages and focaccia, Sicilian extra virgin olive oil, and our famous sweet and salty black lava cashews. parmigiano reggiano 9 12 BREAKFAST BREADS STARTER BRUNCH MAINS EGGS IN PURGATORY ↠ spiced pumpkin bread with tumeric rustic spicy tomato sauce, farm fresh eggs, cream cheese whip and candied pepitas parmigiano reggiano, charred tavola bread SAN MARZANO TOMATO SOUP SMOKED SALMON & AVOCADO TOAST ↠roasted grapes, whipped ricotta, 12 pickled red onion, calabrian chili, kale, black lava cashews, local honey, parmigiano reggiano, basil, radish, chives, lost bread seedy grains, BAKED EGGS & CREAMY POLENTA lost bread seedy grains rustic croutons 10 7 tricolore salad, lemon vinaigrette basil pomodoro, pesto, burrata, parmigiano, PIZZA ALLA ROMANA 14 braised short rib, charred tavola bread SEASONAL SELECTION RACLETTE & POTATO 72 hour fermented dough 14 THE HOUSE OF (GRILLED) CHEESE our featured seasonal artisan cheese hand pee wee potatoes, roasted mushrooms, PIZZA DUO selected by our mongers paired with caramelized onions, pancetta lardons, reading raclette, taleggio, butter brioche, DOLCI choose two squares seasonal jam and accompaniments table side raclette san marzano tomato dip CHOCOLATE BUDINO 13 15 13 9 whipped cream, cinnful cocoa pecans MARGHERITA QUICHE LORRAINE 7 CHEESE & CHARCUTERIE HARVEST PANZANELLA Di Bruno Bros.
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Catered Meal
MENUSample CATERED MEAL ESCAPE COLLECTION brunch buffet menus Tinker Bell’s Brunch Buffet Briar Rose Brunch Buffet Gaston’s Brunch Buffet Brunch Buffet Menu Brunch Buffet Menu Brunch Buffet Menu + Fresh Fruit Display with Honey Yogurt Dip + Yogurt Parfait + Champagne Sabayon with Fresh Seasonal Berries + Smoked Salmon served with Red Onion, Eggs, + Premium Cheese Display with Grapes, Crackers served in Champagne Flutes Capers, Cream Cheese, Caviar, Dill and Bagel Crisps and Baguette + Grilled Artichoke and Mushroom Quiche with + Caprese Crostini + Tomatoes, Mozzarella and Basil with Balsamic Drizzle White Truffle Mornay Sauce + Oven-Roasted Yukon Gold Potatoes with Braised + Seared Salmon with Pancetta Marmalade and Dill Cream + Fluffy Scrambled Eggs with Fresh Chives Fennel and Parmesan Cheese + Pasta with Wild Mushrooms, Roasted Tomatoes + Maple-Glazed Pork Sausage Links + Maple-Glazed Pork Sausage Links Confit, Spinach and Asiago Cream Sauce + Array of Seasonal Steamed Vegetables dressed + Maple Ginger-Lacquered Roasted Pork Loin with + Grilled Chicken with Wild Mushroom Ragoût with Garlic and Crushed Red Pepper Oil and Pinot Reduction Fig Compote + Grilled Chicken Breast with Citrus and Basil + Penne Pasta with Cognac Cream Sauce, Artichoke + Cheddar Cheese Shredded Potato Gratin Butter Sauce and Green Peas + Seasonal Vegetables tossed with Citrus Olive Oil and + Mickey Waffle Bar with Seasonal Berries, Warm Fruit Sea Salt Prepared on Stage Compote, Warm Maple Syrup and Whipped Cream + Hardwood Smoked Bacon + Penne Pasta Primavera.
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Starters Soups & Salads Hearth Baked Pizza
Available Sunday - Thursday The Kankakee River begins it’s journey in South Bend, IN. The Potawatomi people used the Kankakee’s rich environment for food, shelter, medicines and clothing. The Kankakee Grille honors the Kankakee River and the ancestors of the Pokagon Band of Potawatomi Indians. STARTERS Shrimp Cocktail Chilled Gulf Shrimp, Garden Style Cocktail Sauce* 16 Salt & Pepper Calamari Breaded Tender Fried Squid, Freshly Ground Pepper, Sea Salt, Marinara Sauce 14 Bison Blue Corn Biscuits Large Fluffy Baked Blue Corn Biscuits, Whipped Butter, Marmalade 7 Crab Cakes Sweet Roasted Corn Sauce, Butter Melted Leeks 12 Bacon Jalapeño Dip Nueske’s Bacon, Warm Cream Cheese, Roasted Jalapeños, Tortilla Chips 7 Soft Pretzels Warm Salted Pretzel Bread, Bavarian Mustard, Aged Cheddar Sauce† 7 KG Nachos Crisp Tortilla Chips, Beans, Pico De Gallo, Jalapeños, Aged White Cheddar Sauce, 12 Green Onions, Sour Cream, Guacamole† Add Chicken or Pulled Pork for 6, Sirloin Steak for 8 SOUPS & SALADS Add Chicken for 6, Sirloin Steak, Shrimp, or Salmon for 8 to our Salads Lg/Sm Caesar Salad Hearts of Romaine, Roasted Olives, Crispy Bacon Bits, White Anchovies, 12/8 Parmesan Cheese, Frico Crisp, Garlic Croutons, Caesar Dressing* Greek Salad Tomatoes, Cucumbers, Onions, Feta, Roasted Olives, Frico Crisp, 12/8 Lemon Herb Vinaigrette* Kankakee House Salad Romaine, Cucumbers, Tomatoes, Red Onions, Choice of Dressing* 10/6 Soup of the Day Chef’s Daily Selection 5 Loaded Potato Soup Baked Potatoes, Cheddar Cheese, Nueske’s Bacon, Onions, Buttery Pastry Crust 5 Chili Beef, Beans and Vegetables, Sour Cream, Green Onions, Choice of Hot Sauce 6 HEARTH BAKED PIZZA Pepperoni Thick Cut Pepperoni, Marinara, Mozzarella 15 Margherita Style Marinara, Fresh Basil, Mozzarella, Olive Oil 13 *Available as a Gluten Friendly Option † Available as a Vegetarian Option 20% gratuity will be added to parties of 6 or more.
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Imported Products and Ingredients
PRODUCT CATALOG • IMPORTED PRODUCTS • INGREDIENTS WORLD-CLASS FOODS DESTINATION IMPORTED BY KCG CORPORATION CHEESE CHEESE ARLA 20000020 20000011 MOZZARELLA PIZZA TOPPING TEX MEX KIDS STICK MOZZARELLA CHEESE CHUNK CHEESE SHREDDED CHEESE SHREDDED CHEESE SHREDDED PACKING : 18 X 6 X 18 G PACKING : 12 X 200 G PACKING : 12 X 175 G PACKING : 12 X 175 G PACKING : 12 X 175 G PAMELLANO 20000045 20000043 20000046 20000044 CHEESE SHREDDED NATURAL HAVARTI NATURAL GOUDA NATURAL EMMENTAL NATURAL MOZZARELLA PACKING : 12 X 100 G CHEESE SLICES CHEESE SLICES CHEESE SLICES CHEESE SLICES PACKING : 14 X 150 G PACKING : 14 X 150 G PACKING : 14 X 150 G PACKING : 14 X 150 G NATURAL CHEDDAR 20000026 FETA 20000032 20000031 CHEESE SLICES APETINA FETA HERBS & SPICES APETINA FETA CHEESE APETINA FETA CHEESE PACKING : 14 X 150 G CHEESE IN BRINE IN JAR IN OLIVE OIL IN HERBS & SPICES PACKING : 6 X 200 G PACKING : 6 X 265 G PACKING : 10 X 100 G PACKING : 10 X 100 G GOUDA HAVARTI 20000030 20000037 20001861 BLOCK CHEESE BLOCK CHEESE CHEESE TRIANGLES CHEESE TRIANGLES VIKING DANISH PACKING : 12 X 200 G PACKING : 12 X 200 G PACKING : 10 X 140 G (ASSORTED FLAVOURS) BLUE CHEESE PACKING : 10 X 140 G PACKING : 8 X 7 X 100 G CHEESE CANTOREL BRIE (APPROX.) PACKING 20000359 : 1 X 3.1 KG 20000360 : 2 X 1.2 KG COOMBE CASTLE 20002025 20002026 20002027 20002028 20002029 COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE COOMBE CASTLE RED LEICESTER DOUBLE GLOUCESTER LANCASHIRE EXTRA MATURE CHEDDAR DORSET DRUM (DOP) PACKING : 200 G/12 PACKING : 200 G/12 PACKING : 200 G/12 PACKING :
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Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
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Appetizers Soups, Salads and Sandwiches Pizzas Entrées
APPETIZERS SELECTION OF OYSTERS SHRIMP COCKTAIL ° 12 ea ° 2.75 1/2 dozen ° 16 dozen ° 32 cocktail sauce, fresh lemon red wine mignonette, cocktail sauce CRAB CAKES ° 14 50¢ OFF FROM 3-4:30 PM DAILY (MIN. 3 OYSTERS) / 13 HALF DZ/27 DZ avocado butter, orange supreme, toasted coconut crema 9 PESTO TOPPED CHICKPEA HUMMUS ° CHEESE & ANTIPASTO PLATTER ° 14 vegetable crudité, heirloom radish, English cucumber, two artisan cheese & sliced meats, cornichons, pita bread peppadew peppers, balsamic cipollini onions, parmesan breadsticks, sour cherry-date spread CRISPY CALAMARI ° 12 roasted tomatillo salsa, tabasco aioli, TOGARASHI SEARED TUNA ° 14 red cabbage chiffonade seaweed napa cabbage slaw, soy mirin glaze, wasabi crema, crispy wontons SAVOY GLAZED CHICKEN WINGS ° 12 carrots & celery, Chef’s wing sauce, herb buttermilk or WOOD OVEN BAKED GOAT CHEESE ° 14 creamy bleu cheese dressing spiced cranberry chutney, Parma prosciutto crisp, toasted baguette SOUPS, SALADS AND SANDWICHES TOMATO BISQUE ° 8/5 FRESH RASPBERRY WEDGE ° 11/8 basil oil, fried cheese curd baby iceberg, shaved red onions, blue cheese crumbles, bacon, raspberry vinaigrette SAVOY CAESAR SALAD ° 9/6 romaine, sliced caperberry, garlic crisped croutons, GRILLED ANGUS HAMBURGER ° 12 grana frico grain mustard aioli, pickle, lettuce, tomato, truffle cheese fries HOUSE SALAD ° 6 mixed lettuce, cucumber, avocado, sunflower seeds, ADD GREEN CHILE, AVOCADO, BLEU CHEESE, green goddess dressing CHEDDAR, OR BACON +1 EA GREEN CHILE CHICKEN TACOS 12 PEPPER STEAK SANDWICH ° 16 ° shaved USDA prime
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Eggs SIDES Salads Sandwiches GRIDDLE SNACKS & Starters
t WE SUPPORT LOCAL, NATURAL, SUSTAINABLE & ORGANIC PRACTICES WHENEVER POSSIBLE Brunch RAW BAR platters shellfish OYSTERS the deluxe 75 3 cotuit bay Cape Cod, MA 325 oysters, clams, chilled shrimp, poached chilled shrimp mussels, spicy salmon tartare, half lobster half lobster 16 fishers island Block Island Sound, NY 325 little neck clams 250 ninigret cup Salt Pond, RI 325 the royale 125 cherry stone clams 250 oyster of the day 3 25 oysters, clams, chilled shrimp, poached mussels, spicy salmon tartare, whole lobster SNACKS & sandwiches SIDES starters blt+e 17 maple chicken sausage 7 apple smoked bacon, fried egg, lemon aioli 7 cinnamon toffee brioche 9 croissant, fries apple smoked bacon candied bacon 7 hot potato chips blue cheese fondue 9 grilled chicken sandwich 18 crispy fried calamari Brooklyn style 15 burrata, tomato jam, basil aioli, fries 9 toasted sesame semolina, fries shishito peppers sea salt 9 jalapeño cheddar grits 9 skillet roasted 16 pastrami grilled cheese 17 brussels sprouts 11 mac + cheese gruyère fondue, sunny up egg, sourdough french mushroom soup 13 rye, mixed greens home fries 7 fontina, garlic crostini, truffle house-made granola 12 crispy cod sandwich 21 greek yogurt, mixed berries burrata 14 kale & granny smith apple slaw, tartar, slow roasted tomatoes, baby arugula, brioche, house chips fruit & berries 12 garlic ciabatta organic whole wheat toast 3 15 the smith burger 18 spicy salmon tartare bacon shallot marmalade, white cheddar, crispy rice, avocado, sriracha, nori ciabatta toast 3 house pickles, crispy onions,
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Catering Menu
Catering Menu lancercatering.com • 763.315.8503 Our Story Lancer Catering was the vision of two young friends who started their hospitality careers with a single food truck. Thirty-five years later, Lancer provides innovative food, stunning presentation, and memorable service at thousands of weddings, corporate events and other special occasions every year. Our goal is not simply to make your event a fun and joyful one, but to make the planning just as enjoyable an experience. We have created this sample menu of some of our most popular items, but are famous for our flexibility as a caterer, and for our unique custom menus. If you don’t quite see what you’re looking for, please let your Catering Sales Manager know, and we’ll customize a menu especially for your event! Menu Choices We understand the importance of a well-balanced diet and of maintaining food preferences, so we have identified items to make your selections easier. The legend below will help you select menu items based on dietary needs and personal preferences. V - Vegetarian - no animal proteins except dairy Vv - Vegan - no animal products (also dairy free) GF - Gluten free - contains no gluten D - Dairy free - contains no dairy products SW - Sustainably-sourced seafood L - Composed of locally-sourced ingredients Local Sourcing Our menu has been designed to utilize as much local and regional product as possible. Our goal is to use organic and locally-grown food whenever practical. It also means that our first choice for meats, poultry and dairy products are natural and raised without added hormones or the use of antibiotics.
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Index Provided by Eat Your Books – the Search Engine for Your Cookbooks
Index provided by Eat Your Books – the search engine for your cookbooks Page Page ALMONDS BANANAS ajo bianco 266 banana bread 364 cornmeal cookie with candied rhubarb and cold almond cream 250 BEANS marinated white anchovies with shaved celery and marcona 7 black beans for huevos rancheros 486 almonds cauliflower, salami, and fresh flageolet salad 326 poached peaches with toasted almond cream 357 chicago matchbox 515 zucchini fritters, whipped greek yogurt, toasted almond sugar 254 cold chicken with valdeón, tomatoes, green onions, and beans 324 ANCHOVIES fresh flageolets with braised baby leeks and chanterelle 176 anchovy butter sauce 471 mushrooms bagna cauda 70 fresh shell bean ragout with cardoons and mint 169 braised green cabbage with anchovies and garlic 186 huevos rancheros with warm tortillas, avocado, and chihuahua 395 celery hearts victor 160 cheese escarole salad in the roman puntarelle style 432 matchbox pickles 490 grilled head-on shrimp with anchovy butter 53 plain, well-boiled vegetables with olive oil 423 maiale tonnato 309 pole beans braised in kalamata olive oil with anise hyssop 200 marinated white anchovies with shaved celery and marcona 7 salami with cauliflower and fresh flageolet salad 326 almonds silken warm tofu, fresh soybeans cooked in salted french butter, 299 ratatouille sandwich with aioli and fried capers 278 celery seed gastrique salsa verde 480 BEEF tongue and octopus with salsa verde and mimosa'd egg 35 beef short ribs braised in pho broth with condiments 123 APEROL beef stock 443 aperol spritz 510 boiled
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CATERING MENUS Howdy Hospitality
CATERING MENUS Howdy Hospitality BREAKFAST BUFFET All breakfast tables are served with fresh orange and grapefruit juices, freshly brewed coffee and decaffeinated coffee and herbal tea selections. THE AGGIE CONTINENTAL | 18 • Sliced fresh fruit and seasonal berry selections • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves • Glazed assorted fruit and nut breads THE 12TH MAN | 26 • Sliced fresh fruit and seasonal berry selections • Fluffy scrambled eggs with herbs fines • Crispy hash brown potatoes • Brioche French toast with maple syrup, whipped honey butter and black berry compote • Maple cured thick sliced bacon, country style sausage links or chicken and apple sausage • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves BRAZOS VALLEY | 29 • Sliced fresh fruit and seasonal berry selections • Cage free scrambled eggs with melting cheddar cheese and snipped chives • Maple cured thick sliced bacon, pan fried pork chops with 1015 onion gravy • Skillet cooked red bliss potatoes with caramelized shallots and herbs • Buttermilk pancakes with maple syrup, whipped honey butter and blackberry compote • Freshly baked Danish, croissants, fruit and bran muffins • Assorted bagels with cream cheese, scones, honey butter and assorted preserves SOUTHWEST PASSAGE | 29 • Sliced fresh fruit and seasonal berry selections • Pan dulce, panaderias, chilandrinas and concha • Build your
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