Produce Seafood Meat

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Produce Seafood Meat Italian Chopped Salad 13 SC Yellowfin Tuna Crudo 16 Jimmy Red Cornbread 14 Escarole & Radicchio, Butter Beans, Aged Provolone, Tomato, Eggplant, Black Olive, Pistachio, Raisin Duck Liver Mousse, Watermelon Rind Jam, Italian Vinaigrette Mustard Seeds Smoked King Mackerel 15 Heirloom Tomato & Peach Salad 13 Everything Spiced New Potatoes, Leeks, Roasted Peaches 14 Crème Fraîche, Dill, Trout Roe Marinated Cucumber, Spring Onion, Tahini Yogurt, Tasso Ham, Shishito Peppers, Pecan Granola, Sunflower Seeds Goat Cheese Fried Oysters 14 Deviled Egg Sauce, Bread and Butter Pickles Green Tomato Carpaccio 13 Vital Mission Farm Duck Rice 30 Overnight Tomatoes, Fried Green Tomato Pickles, Duck Confit, Carolina Gold Rice, Butternut Squash, Roasted Corn, Aïoli Squid Ink Tagliatelle 18 Chanterelle Mushroom Conserva, Poached Egg Shrimp, Lemon, Calabrian Chilies, Parsley Roasted Fairytale Eggplant 10 Keegan-Filion Pork Loin 29 Atlantic Tripletail 33 Pomegranate, Sesame, Skordalia Sauce Corn Purée, Summer Vegetable Vinaigrette Roasted Zucchini, Valencia Tomato, Lunchbox Peppers, Saffron Okra 11 Slow Cooked Lamb Shoulder 29 Roasted Whole Snapper 56 Salad of Cucumber, Tomato and Farro, Roasted, Fried, Pickled Green Harissa Vinaigrette Spiced Tomato Gravy, Cotija Cheese Potatoes, Fennel, Olive, Lemon, Salsa Verde Lowcountry Seafood Pilau 65 Baked Spaghetti Squash 15 Charleston Gold Rice, Field Peas, Shrimp, Clams, Tomato Fondue, Fresh Mozzarella, Breadcrumbs, Basil Crispy Fish Garganelli Pasta 18 Cherry Tomato, Corn, Zucchini, Ricotta Salata Bread from Brown’s Court Bakery 4 Whipped Butter, Maldon Salt.

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Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
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Deviled Eggs
Deviled Eggs Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 servings Ingredients ● 12 eggs ● ½ cup Mayo ● ½ Tbs of Cayenne pepper ● ½ Tbs of dried parsley ● ½ Tbs of black pepper ● 1 Tbs of Paprika ● 4 sprigs of cilantro ● salt to taste Tools ● 1 plastic bag ● 1 pair of scissors Instructions Cooking the ingredients 1. Boil 3/4 of a gallon of water 2. once boiling, add all 12 eggs, and allow for water to re-boil. Then allow to boil for 10 minutes 3. In a separate bowl, mix the mayo, Cayenne, Parsley, Pepper, ½ of the paprika, and 4. when eggs are finished, peel and slice them in half. 5. dump egg yolks into the mixing bowl with the dressing and mash together until mixture is smooth assembling the deviled egg 6. take the yolk-dressing filling and spoon into a plastic bag. Seal the bag, pushing the filling into one corner of the bag, and trying to empty all air out of the bag 7. Cut the corner of the bag with the Yolk filling, to turn it into a piping bag 8. Pipe fillings back into the egg white halves 9. Sprinkle remaining Paprika onto the deviled eggs and add cilantro leaves to each egg to garnish 10. Serve and enjoy Migas Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 35 minutes Yield: 2 servings Ingredients ● 6 eggs ● ¼ cup of Diced tomatos ● ¼ cup of Diced onion ● ¼ Tbs, Cayenne pepper ● ¼ Tbs, Black pepper ● 1 Green onion, Diced ● 4 Sprigs of Cilantro, Chopped ● 4 Tortillas ● Salt to Taste Instructions 1.
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Enjoy Our Bottomless Coffee Bar! Add a Side of Guacamole (2 Oz.) .99 Proof
PROOF PROOF PROOF PROOF PROOF Beverages Water will be served upon request JUICES LARGE | SMALL BOTTOMLESS ICED TEA Fresh OJ or Grapefruit 3.59 | 2.49 AND FOUNTAIN BEVERAGES 2.59 Apple, Tomato or Cranberry 3.29 | 2.29 CRAFT BEVERAGES 2.89 Fresh Lemonade 3.29 FROZEN DRINKS HOT BEVERAGES Strawberry-Banana Smoothie 3.99 Hot Chocolate BLACKENED SALMON TACOS 2.99 Mean Green Smoothie 3.99 Hot Tea 2.29 Very Berry Smoothie 3.99 Organic Chai Latte 3.99 Caramel Espresso Freeze 3.99 Tacos CHILLED BEVERAGES LARGE | SMALL Snickers Bar Espresso Freeze 3.99 Frozen Hot Chocolate 3.99 PROOF NEW! BLACKENED SALMON TACOS 11.99 BREAKFAST PANCAKE TACOS 9.99 Milk (2%) 2.79 | 1.69 Blackened Salmon, Purple Cabbage, Homemade Three of our popular Scratch-Made Pancakes, Organic Chai on the Rocks 3.59 Frozen Strawberry Lemonade 3.99 Mango Relish and Feta Cheese, served on Flour stuffed with Chorizo, combined with Onions, Frozen Raspberry Lemonade 3.99 Tortillas with a side of Balsamic Vinaigrette Green and Red Bell Peppers, Tomatoes, and tossed LifeWTR 2.99 with Scrambled Eggs, Cheddar and Feta Cheeses SOUTHWEST CHICKEN TACOS 10.99 and served with Homemade Salsa COFFEE SPECIALTIES DELICIOUS Cilantro Lime Grilled Chicken, Chipotle Rice, FLAVORED LATTES 3.99 Bottomless Coffee 2.79 Black Beans, Pico de Gallo and Monterey Jack BERRY PANCAKE TACOS 9.99 Snickers Bar Vanilla Cheese, served on Flour Tortillas with a side of Three of our popular PROOFScratch-Made Pancakes, (Several Different Choices Daily) Homemade Salsa stuffed with a Variety of Fresh Berries and Espresso
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Ponderosa Breakfast Menu Monday – Saturday 8:30 A.M
Ponderosa Breakfast Menu Monday – Saturday 8:30 a.m. – 10:00 a.m. Breakfast Classics Ponderosa Griddle All American: Two Eggs, Choice of Bacon, Ham, Buttermilk Pancakes: Two Pancakes, Butter, Syrup, Choice Or Sausage, Hash Browns, Toast. Of Bacon or Sausage. Eggs Benedict: Two Poached Eggs, Canadian Bacon, English Apple & Raisin Pancakes: Two Buttermilk Pancakes, Muffin, Hollandaise Sauce, Hash Browns. Raisins, Apples, Butter, Brown Sugar, Choice of Bacon or Sausage Breakfast Burrito: Scrambled Eggs, Cheddar Cheese, Bacon, Banana Pecan Waffles: Two Waffles, Banana, Pecans, Flour Tortilla, Sour Cream, Salsa. Whipped Topping, Choice of Bacon or Sausage. Sausage & Egg Sandwich: Fried Egg, Sausage Patty, American Quick Starters Cheese, English Muffin, Hash Browns. Fruit Platter: Bowl of Seasonal Fruit, Choice of Cottage Cheese Baked Cheesy Grits & Eggs: Two Eggs Your Way, Baked Cheesy or Yogurt, Toast. Grits, Choice of Bacon, Sausage, or Ham. Jelly Belly Crepes: Strawberry Jelly, Crepes, Whipped Bacon & Egg Fried Rice: Scrambled Eggs, Bacon, Green Onions, topping, Strawberry Yogurt. Peas, Carrots, Soy Sauce. Banana Smoothie: Banana, Vanilla Yogurt, Vanilla Extract, Green Eggs & Ham: Scrambled Eggs, Ham, Peas, Cheddar Cheese, Whipped Topping. Hash Browns. Blueberry Muffin: Homemade Blueberry Muffin, Choice of Omelets & Scramblers Coffee or Milk. Bacon Cheddar Omelet: Two Eggs, Bacon, Cheddar Cheese, Extras Hash Browns, Choice of Toast. Griddle: Eggs, Sausage, Bacon, Pancakes, French Toast. Chili Cheese Omelet: Two Eggs, Cheddar Cheese, Beef Chili, Hash Toast: Whole Wheat, Sourdough, English Muffin. Browns, Choice of Toast Cereals: Raisin Bran, Cheerios, Corn Flakes, Western Omelet: Two Eggs, Onions, Tomato, Green Chili’s, Frosted Flakes, Oatmeal or Cream of Wheat. Cheddar Cheese, Hash Browns, Choice of Toast.
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EATERTAINMENT a Night out at City Perch Kitchen + Bar and IPIC
NEW JERSEY BERGEN/HUDSON Spring 2019 the great restaurants of bergen/hudson EATERTAINMENT A Night Out at City Perch Kitchen + Bar and IPIC PAGE 36 YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE In the kitchen with a “Rachael Ray” show alum 20 :: A look inside the new Barrymore Film Center 44 :: DIY cooking tips and recipes from the area’s finest 50 $4.95 DISPLAY UNTIL 06/01/19 DISPLAY PUBLISHER’Snote Paul Turpanjian and Chef Sherry Yard the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER PRODUCTION COORDINATOR Paul Turpanjian Raymond Chabot [email protected] LEAD MARKET EDITOR BUSINESS DEVELOPMENT/ Lianna Albrizio EVENT COORDINATOR [email protected] Anchal Jain [email protected] WRITERS Lianna Albrizio Hello and welcome to another issue of DiningOut Magazine! I am currently writing Linda T. Barba Jessica D’Amico [email protected] Nicole Israel this during the polar vortex that has hit our area, and by the time you’re reading Taylor Kelly this, we’ll all be glad spring has sprung! ADVERTISING SALES EXECUTIVES Melissa Sorge Linda T. Barba Emily Weikl [email protected] Arielle Witter In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite Lauren Carroll of mine. Their food is excellent and the menu diverse. I was thrilled to meet [email protected] CONTRIBUTING PHOTOGRAPHERS Lianna Albrizio IPIC Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies Mary Anne Meily Greyly Boscan know chef Yard from her involvement with various food shows.
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Ways to Eat Eggs Be a Kitchen EGGSPLORER and Check out These EGGSTREMELY Awesome Ways to Make Eggs for Breakfast, Lunch and Snacks
EGGcellentEGGcellent Ways to Eat Eggs Be a kitchen EGGSPLORER and check out these EGGSTREMELY awesome ways to make eggs for breakfast, lunch and snacks. Ask a grown-up to help you choose ingredients and cook your creation. You’ll find all the directions you’ll need EGGSPLAINED below. So, get crackin’ and have an EGGCITING time eating eggs in new ways! Hard-Cooked Egg Stacker INGREDIENTS Hard-cooked egg, Cheddar cheese slice and crispy bacon HOW TO Cut the hard-cooked egg in half lengthwise. On one egg half, stack the cheese and Fried Egg bacon, then top with the remaining egg half. Cloud Eggs in a Window INGREDIENTS INGREDIENTS Eggs, crispy bacon pieces, grated Parmesan cheese, parchment paper Toast and egg and baking sheet HOW TO Using a cookie cutter, cut a shape in HOW TO Preheat oven to 450°. Separate the toast. Crack an egg into a bowl. egg whites from yolks, placing egg Place the toast in a heated nonstick whites in a large bowl and yolks in a pan, then pour the egg into the cut- small bowl. Using a hand mixer, beat out shape. Cook until the egg white egg whites until stiff peaks form, is almost set, then use a wide spatula which takes about 3 minutes. Fold in to flip over the toast-and-egg and bacon and cheese, working gently to cook for about 30 seconds. Add a keep the egg whites from deflating. little black pepper, if you’d like! Spoon mounds of egg whites onto a parchment-lined baking sheet, then indent the center of each egg cloud.
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Indiana Convention Center Booth Catering Menu
Indiana Convention Center Booth Catering Menu G E N E R A L I N F O R M A T I O N POLICY AND SERVICES Please read carefully to ensure your success while hosting attendees in your booth. *Centerplate is pleased to be the exclusive caterer in the Indiana *A 22% “house” charge or “administrative” charge will apply to all food Convention Center and Lucas Oil Stadium to provide all of your food, and beverage charges. This charge of 22% is used to defray the cost of beverage, and service staffing needs. NO OUTSIDE FOOD OR set up, break down, service, and other house expenses. No portion of BEVERAGE MAY BE BROUGHT INTO THE CONVENTION CENTER this charge is distributed to the employee providing the services. You are OR LUCAS OIL STADIUM. free, but not obligated to add, or give a gratuity directly to your servers. Current state and local sales taxes apply to all food and beverage *If your company manufactures, produces, or distributes food or charges and orders are subject to applicable tax laws and regulations. non-alcoholic beverages and your products are related to the nature of the show, you may provide samples for your guest’s enjoyment in your *Our catering services are provided on high quality disposable ware and booth on the trade show floor upon Centerplate’s approval. Please are drop-off services (unless otherwise noted). We will be glad to request a sampling packet for guidelines and required forms for coordinate specialty equipment*, linens*, flowers,* and amenities to approval. COMPLETED SAMPLING FORMS AND CERTIFICATE OF optimize services in your booth (*charges will be assessed for any LIABLIBTY MUST BE RECEIVED BY THIS OFFICE THREE damaged or lost item(s) and are the sole responsibility of the exhibitor).
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Hello Again, Food Fans. It May Still Be a Bit Chilly, but Spring Is Just Around
Hello again, Food Fans. It may still be a bit chilly, but spring is just around the corner, and with it comes cookouts, barbecues and garden parties. A classic, and one of my favorites, to bring to a potluck or to have waiting for your guests is Deviled Eggs The classic Deviled Egg is Tasty and worth making, but let take a look at some variations in addition to the basics. All of these recipes make 24 deviled eggs. To speed things up you can use a food processor to finely chop and mix ingredients. When adding in your filling, you can spoon everything in, or pipe in the filling with a star-tipped piping bag for that professional look. For a dozen standard deviled egg, you'll need: 1 dozen eggs, hardboiled 1/3 cup mayonnaise 2 teaspoons Dijon mustard salt and pepper to taste paprika to garnish Once the eggs are hardboiled, peel them. Then cut each egg in half, lengthwise. Gently remove the yolk halves and place them in a small mixing bowl. Set the egg white halves aside to fill later. Using a fork, mash up the yolks and add mustard, mayonnaise, and a sprinkling of salt and pepper. Add more mayonnaise or mustard, depending on your tastes, as necessary to get to the creamy consistency you want. Pipe or spoon mixture into egg white halves. Sprinkle with paprika to finish them off. That's the basics, but let's spice it up a little bit. Mediterranean Deviled eggs For this Greek-inspired variation, you'll need: A dozen eggs, hardboiled 1/3 cup hummus ¼ cup finely diced roasted red pepper ½ teaspoon lemon zest (one lemon's worth) ¼ diced red onion for topping Prep your eggs as in the classic recipe, by shelling, slicing and removing the yolk.
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Comfort Recipes
Comfort Recipes Comfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts. Egg Dishes Baked Eggs ...................................................................................2 Egg Omelet with Cottage Cheese .................................................3 Quick Deviled Egg Salad ..............................................................4 Sauce and Soups Basic Sauce ...................................................................................5 Blender Cream Soups ...................................................................6 Gazpacho ......................................................................................7 Potato Soup ...................................................................................8 Turkey Vegetable Soup ................................................................9 Baked Entrées Cheese Strata ..............................................................................10 Cheesy Baked Potato ...................................................................11 Creamy Macaroni and Cheese ................................................... 12 Tuna Casserole ........................................................................... 13 Sweets Ginger Snap Cookies .................................................................. 14 High-Protein Gelatin .................................................................. 15 Copyright 2013 Academy of Nutrition and Dietetics. This handout may be reproduced for
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Verdure Salumi Formaggi Frutti Di Mare Brunch
BRUNCH BEVERAGE INSALATE BOOZY BRUNCH . 20 ADD ROASTED CHICKEN $8 unlimited mimosas, cappelletti spritz, or FOCACCE SEARED YELLOWFIN TUNA $8 forst lager, available with the purchase GRILLED STEAK $10 of an entrée, 60 minute limit ROSEMARY’S FOCACCIA . 7 rosemary, maldon sea salt KALE CELERY CAESAR . 13 BUBBLY BRUNCH . 40 kale, celery, celery root, anchovy reduced price bottles of sparkling wine FOCACCIA TARTUFI . 12 breadcrumbs Prosecco, Bisol ‘Crede’ Brut 2016 taleggio cheese, black truffle CHOPPED SALAD ‘SICILIANA’ . 14 Lambrusco, Rosé Saetti ‘Il Cadetto’ 2016 CAPRESE FOCACCIA . 9 escarole, olives, sun dried tomatoes Lambrusco Rosso La Battagliola 2017 tomato, mozzarella, basil crispy chickpeas, raisins, artichokes ricotta salata, sunflower seeds FIG & PROSCIUTTO FOCACCIA . 11 VERDURE fig & rosemary jam, prosciutto ARUGULA & AVOCADO SALAD . 15 arugula, balsamic EACH $8 • THREE $21 • FIVE $30 walnuts, toasted quinoa, fresh orange shaved fennel, orange honey vinaigrette BEETS bitter greens, hazelnuts CABBAGES EASTER SPECIALS PANE DOLCI pecorino, chili, almonds HAM & EGGS 3 WAYS . 18 FOCACCIA BREAD PUDDING . 11 CHICKPEAS prosciutto wrapped asparagus apples, raisins, crème anglaise ham, poached egg, hollandaise smoked onion, tomato walnuts, fresh fruit lardo, deviled egg, pan di colombo EGGPLANT CAPONATA INSALATA PRIMAVERA . 14 FOCACCIA NUTELLA . 10 roasted vegetables, pine nuts, agrodolce spring vegetables, poached egg hazelnuts, strawberries parmigiano, herb-garlic pesto RADISHES LEMON RICOTTA BOMBOLINI . 9 breadcrumbs butter, salt, thyme WARM OLIVES BRUNCH castelvetrano, fennel, orange PANINI DENT’INO . 12 truffled egg toast, egg yolk PROSCIUTTO .14 FRUTTI DI MARE fontina, asparagus, black truffle 18 month aged prosciutto di parma housemade mozzarella, arugula TUNA CRUDO • 16 UOVA IN PURGATORIO . 14 sunny side up eggs, fresno chili shaved fennel, fennel purée, grapefruit AVOCADO, BACON, & TOMATO .
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KBH Brunch 2019
Sunday Brunch centerpieces Charcuterie Board (Serves 2-4) Beerwurst Salami, Smoked Shoulder Bacon, Prosciutto, Marbled Blue Cheese, Smoked Gouda, Liptauer Spread, Pickles, Grapes, and Homemade Jam | 1950 Gourmet Cage-Free Deviled Egg Sampler 2pc - Fried Chicken Schnitzel & 101-Bourbon Bacon Jam 2pc - Loaded Eggs: Cheddar, Bacon, and Green Onion 2pc - Buffalo Chicken Schnitzel & Bleu Cheese Crumbles | 13 starters Steak Bruschetta 4 French Baguette slices topped with Grilled Petite Tender, Goat Cheese, Roasted Bell Pepper Salsa, Fresh Basil, and Dark Balsamic Glaze | 12 Chia Bowl GF v Coconut Milk Chia Seed Pudding with Fresh Bananas and Strawberries, Coconut Flakes, Cocoa Nibs, and Homemade Strawberry Preserve | 8 *Limited Availability. King’s Smoked Wings GF 8 Mesquite Smoked Wings seasoned in our Special Seasoning, lightly Fried and tossed in Buffalo Sauce, served with Celery and Bleu Cheese Dressing |12 Beer Pretzel Preservative and Additives Free Pretzel, baked with Himalayan Crystal Salt, served with King’s Mustard | 8 *Add Bacon-Bier-Cheddar Sauce +3 Sausage Sampler German Bratwurst, Kasewurst and Spicy Kielbasa served with French Baguette and King’s Mustard | 12 Wedge Salad GF Romaine Wedge, Cage-Free Egg, Crispy Bacon Bits, Chives, Grape Tomatoes, and Blue Cheese | 9 GF Gluten-Free v vegan Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. sandwiches Breakfast Pretzel Grilled Cheese Fresh Pretzel, Medium Cage-Free Egg, 101 Bourbon Bacon, American and Cheddar Cheese served with Tomato Basil Soup | 14 Hangover Sandwich Chicken or Pork Wiener Schnitzel, Crispy Bacon, Medium Cage-Free Egg, Mayo and Cheddar Cheese on a Fresh Challah Bun.
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Premium Platter Collection
PREMIUM PLATTER COLLECTION Orlando: 407.629.7833 | Tampa: 813.712.7833 | puffnstuff.com Premium Platters Our Premium Platter selections are artfully arranged on quality, white disposable trays, and designed to be served buffet style at room temperature. Your order will include disposable plates, rolled flatware in linen-like napkins, menu cards and serving utensils. BREAKFAST PLATTERS PASTRIES, BREAKFAST BREADS & BARS, MUFFINS, GRANOLA & FRESH BERRY JAM ARE MADE DAILY IN OUR KITCHENS GOOD MORNING PLATTER V danish, croissant, seasonal breakfast breads & muffins, served with european butter & fresh berry jam CURED SMOKED SALMON PLATTER V cured smoked salmon, cucumber salad, olive caper tapenade, tomato jam, dill cream cheese, pickled red onion, chopped egg, served with bagel chips COFFEE CAKE PLATTER V classic cinnamon, blueberry lemon, banana nut SLICED FRESH FRUIT V GF selection of seasonally fresh fruits INDIVIDUAL PARFAITS PLATTER V yogurt with berries & granola, yogurt with blueberry pomegranate & granola, yogurt with apple cherry compote & granola SLICED QUICHE PLATTER V roasted tomato & broccoli with cheddar, classic lorraine, spinach & gruyere SANDWICH PLATTERS INCLUDES FRESH MADE RANCH POTATO CHIPS THE KISS PLATTER (KEEP IT SIMPLE SANDWICHES) • smoked turkey & havarti with lettuce, tomato & pickled mustart aioli on hawaiian roll • honey crust ham & swiss with horseradish aioli on whole wheat • roast beef & white cheddar with lettuce & tomato jam on ciabatta • classic chicken salad, lettuce, tomato on sun dried tomato roll • portobello
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