DOCSLIB.ORG

Week Type Monday Tuesday Wednesday Thursday Friday Week

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Week Type Monday Tuesday Wednesday Thursday Friday Week Garden International School, Eastern Seaboard, Ban Chang, Rayong Lunch Menu Year 3- Year 13 Academic Year 2020/2021 November 2020 - January 2021 Week Type Monday Tuesday Wednesday Thursday Friday Nov 2/Nov 30/Jan 18 Nov 3/Dec 1/Jan 19 Nov 4/Dec 2/Jan 20 Nov 5/Dec 3/Jan 21 Nov 6/Dec 4/Jan 22 International non-veg Chef's battered chicken Pork steak with pepper gravy Breaded fish Chicken Teriyaki Chicken Biryani International veg Buttered mushroom & veggies Mashed potato Vegetables casserole Tomato cream soup Side dish Fried egg French fries Thai spicy food Stir-fried pork basil leaves Thai fish cake Spicy fried egg salad Stir-fried Kale with crispy pork Stir-fried pork with garlic Non-spicy food Stir-fried mixed vegetables Tofu with zesty sauce Stir-fried pork w/soy sauce Braised egg soup Stir-fried pumpkin basil leaves Week 1 Asian vegetarian Eggplants Green curry Mushrooms coconut milk soup Stir-fried snowpeas tofu Choo Chee protein Yakisoba Rice Steamed rice Steamed rice Steamed rice Steamed rice Steamed rice Special menu Noodles soup w/pork Salad Salad bar Salad bar Salad bar Salad bar Salad bar Fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Week Type Monday Tuesday Wednesday Thursday Friday Nov 9/Dec 7/Jan 25 Nov 10/Dec 8/Jan 26 Nov 11/Dec 9/Jan 27 Nov 12/Jan 28 Nov 13/Jan 29 International non-veg Pork Tonkatsu Chicken steak Bar-b-q sauce Chef's pork Garlic lime chicken Pasta Carbonara International veg Roasted broccoli & garlic soup Oven roasted vegetables Mexican vegetarian chili Pasta mushroom cream sauce Side dish French fries Thai spicy food Chicken pineapple tomato curry Stir-fried eggplants chilli & pork Laab Gai (chicken spicy salad) Fried Scad fish spicy sauce Panang pork curry Non-spicy food Stir-fried chicken bell peppers Red roasted pork and boiled egg Stir-fried mixed vegetables Stir-fried broccoli with pork Potato and carrot soup Week 2 Asian vegetarian Stir-fried Morning Glory Stir-fried noodles with protein Mussaman curry Garden fried rice w/protein Mung bean curry Rice Steamed rice Steamed rice Steamed rice Steamed rice Steamed rice Special menu Noodles soup w/braised pork Khao Man Gai Salad Salad bar Salad bar Salad bar Salad bar Salad bar Fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits * Menu may be changed subject to availability and freshness of the day. * We do not use MSG. Garden International School, Eastern Seaboard, Ban Chang, Rayong Lunch Menu Year 3- Year 13 Academic Year 2020/2021 November 2020 - January 2021 Week Type Monday Tuesday Wednesday Thursday Friday Nov 16/Dec 14 Nov 17/Dec 15 Nov 18/Dec 16 Nov 19/Dec 17 Nov 20 International non-veg Chef's battered chicken Pork steak Mexican salsa Breaded fish Roasted chicken honey mustard Pasta pork bolognese International veg Potato curry Baked potato Mashed potato w/veg Macaroni soup Side dish French fries Thai spicy food Morning glory and pork curry Chicken Green curry Spicy fried egg salad Marrow curry with pork Stir-fried chicken with ginger Non-spicy food Stir-fried Chinese Okra & egg Scrambled egg with ham Stir-fried chicken & potatoes Egg tofu in gravy sauce Stir-fried Kale with crispy pork Week 3 Asian vegetarian Crispy protein chilli sauce Sweet and sour protein Braised tofu veg Chinese herbs Stir-fried mixed vegetables Stir-fried mushrooms basil Rice Steamed rice Steamed rice Steamed rice Steamed rice Steamed rice Special menu Noodles soup w/pork Chicken Biryani Salad Salad bar Salad bar Salad bar Salad bar Salad bar Fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Week Type Monday Tuesday Wednesday Thursday Friday Nov 23/Jan 11 Nov 24/Jan 12 Nov 25/Jan 13 Nov 26/Jan 14 Nov 27/Jan 15 International non-veg Chicken Schnitzel Lime and garlic pork Poached fish dill cream sauce Chicken steak mushroom sauce Korean Bibimbap pork International veg Vegetables casserole Pumpkin cream soup Jacket potato with baked beans Baked macaroni Napolitana Side dish Fried egg French fries Thai spicy food Stir-fried pork black peppers Stir-fried chicken basil leaves Tom Yum mixed mushrooms Laab Moo (pork spicy salad) Stir-fried chicken w/chilli paste Non-spicy food Fried egg tamarind sauce Chicken Mussaman curry Thai fried chicken Fried mushroom zesty sauce Braised pork Chinese herbs Week 4 Asian vegetarian Phad Si-ew protein Garden fried rice w/protein Stir-fried Thai Morning Glory Stir-fried lettuce with tofu Stir-fried mixed vegetables Rice Steamed rice Steamed rice Steamed rice Steamed rice Steamed rice Special menu Noodles soup with chicken Salad Salad bar Salad bar Salad bar Salad bar Salad bar Fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits Seasonal fresh fruits * Menu may be changed subject to availability and freshness of the day. * We do not use MSG..
Load more

Recommended publications
  • 2017 Siam Singapore International
    Siam Singapore International School Lunch Menu Monday Tuesday Wednesday Thursday Friday 2017 04/09/17 05/09/17 06/09/17 07/09/17 08/09/17 Carrot & raisin Chocolate chip Snacks Banana cake Cornflakes Pineapple pie muffin cookies Drinks Fresh milk Fresh milk Fresh milk Fresh milk Fresh milk Salads Salad bar Salad bar Salad bar Salad bar Salad bar Pasta with tomato Grilled fish / Fish & Main Western BBQ chicken Baked seafood Pork ball sauce chips Pasta with Roasted chicken Pork steak with Main Western Mexican pork Chicken stew mushrooms with cream sauce mushroom sauce Baby corn & Vegetables Mixed vegetables Broccoli & carrots Onion ring Cauliflower carrots Potatoes Roasted potatoes Potato sticks Mashed potatoes Roasted potatoes French fries Shrimp - paste Steamed eggs / Stir Phad Thai with Stir fried fish with Main Thai Grilled chicken fried rice & sweet fried sponge gourd fresh prawns celery pork with eggs Clear soup with Stuffed bitter Clear soup with Clear soup with Soups Chicken soup egg tofu melon soup enoki mushrooms wax gourd Rice noodle soup Noodles with pork Sukhothai noodle Noodles Paste of rice flour with shredded Pork sukiyaki in gravy soup chicken Seasonal fresh Seasonal fresh Seasonal fresh Seasonal fresh Fruits Seasonal fresh fruits fruits fruits fruits fruits * J = Jain Siam Singapore International School Lunch Menu Monday Tuesday Wednesday Thursday Friday 2017 11/09/17 12/09/17 13/09/17 14/09/17 15/09/17 Chocolate chip Snacks Ham sandwich Banana pancake Chicken pie French toast cupcake Drinks Fresh milk Fresh milk Fresh
    [Show full text]
  • Tastas & Pizzas': Influssi
    Carla Marcato Tastas & Pizzas': influssi deiritaliano sulla terminologia alimentare nordamericana 'Pastas & Pizzas'. Perché iniziare un'indagine sull'influsso della cucina ita- liana con questi elementi? Anzitutto per il fatto che pasta e pizza rappresen- tano i più comuni alimenti provenienti dalla tradizione italiana nell'odierna cultura alimentare nordamericana e sono tra i più apprezzati per diverse ra- gioni. La precisazione "nordamericana" data nel titolo significa che si tratta dell'influsso sull'inglese parlato negli Stati Uniti e in Canada con riferi- mento a materiali desunti da fonti edite in entrambi i paesi nonché da inda- gini effettuate 'sul campo' particolarmente in Canada (a Toronto); ma 'cose e parole' in un settore come quello gastronomico sono molto varie da un luogo all'altro, perciò ci atteniamo alle fonti evitando generalizzazioni circa la diffusione di un prodotto o di un vocabolo. Ritornando all'apprezzamento di cui godono pasta e pizza (ed altro, s'intende), Susan Powter la pensa così: Two of the best foods on the planet. Pasta, because there's so much you can do with it (as you're about to find out - and as found out in "Entrees" and "Sauces, Dips, and Spreads"), and pizza, because what's better than pizza??? The pizza pie really needed my help. What's the last food you think of when you think low fat? Tell me the choice hasn't been flat stomach or a slice of pizza over and over again. Never thought you could eat it, did ya? Well it's with great pride that we at the Susan Powter Let's Eat American Kitchen bring you the Pasta and Pizza category in low-fat eating.
    [Show full text]
  • Spring Newsletter
    0 MAY 2021 Mon. Tue. Wed. Thu. Fri. 3 4 5 6 7 Music Request Cooking with Bingo Leisure Group (Arts, Social Skills + Prize Line Mauj! 1:00-1:45 PM Crafts and Puzzles) Draw 1:00-2:00 PM 11:30 AM-1:00 Spin the Wheel 1:00-2:00 PM 1:00-2:15 PM PM 1:45-3:00 PM 10 11 12 13 14 Name that Tune Cooking with Bingo Leisure Group (Arts, Social Skills + Prize 1:00-2:00 PM Mauj! 1:00-1:45 PM Crafts and Puzzles) Draw 11:30 AM-1:00 Spin the Wheel 1:00-2:00 PM 1:00-2:15 PM PM 1:45-3:00 PM 17 18 19 20 21 Music Request Cooking with Bingo Leisure Group (Arts, Social Skills +Prize Line Mauj! 1:00-1:45 PM Crafts and Puzzles) Draw 1:00-2:00 PM 11:30 AM-1:00 Spin the Wheel 1:00-2:00 PM 1:00-2:15 PM PM 1:45-3:00 PM 24 25 26 27 28 Cooking with Bingo Leisure Group (Arts, Social Skills + Prize Victoria Day Mauj! 1:00-1:45 PM Crafts and Puzzles) Draw HMHO Closed 11:30 AM-1:00 Spin the Wheel 1:00-2:00 PM 1:00-2:15 PM PM 1:45-3:00 PM 31 Note: Groups are online/telephone only groups, contact Mauj (ext.214) for details. Refer to the Cooking with Mauj Ingredients and Equipment List on the following Name that Tune pages if you would like to join the cooking process (you will be mailed a $10 gift 1:00-2:00 PM card if you do!) 1 Cooking with Mauj Ingredients and Equipment *Note: Feel free to substitute ingredients and their amounts/serving size depending on availability, preferences and dietary restrictions.
    [Show full text]
  • Week 2 Week 3
    FLYINGSTAR DAYCARE & STARISA SCHOOL MENU JULY 2019 Day Snack Lunch Dessert Snack Dinner Dessert Week 1 Monday Pudding Spaghetti Chicken Apple Slice Fruit/ Cookies Fried Rice + Sunny Side Up Cookies Carbonara Egg + Carrot Tuesday Sandwich fried noodles, chicken Strawberry Fruit/ Cookies red bean soup, carrots, fruit ice meatballs, green Pudding potato cakes mustard greens Wednesday donuts French Fries, Chicken Cookies Fruit/ Cookies stews of meat, carrots, Choco Ice Nugget, Carrot Salad potatoes Cream Thrusday fried Macaroni Spiral,Vege cake Fruit/ Cookies chicken curry, potatoes, pearl bananas Chicken Soup carrots porridge Friday fried chicken, soup, Roll cake Fruit/ Cookies Sandwich Pudding tofu, salad Week 2 Monday Pisang spagheti garlic tuna, Cookies Fruit/ Cookies fried rice, omelette, strawberry cheese, broccoli cucumber, crackers jelly Tuesday Pancake oyong soup, vermicelli, Banana Fruit/ Cookies chicken teriyaki, potato, fruit ice chicken meat ball, quail boiled egg egg, carrot Wednesday Waffle French fries, chicken Cookies Fruit/ Cookies cassava leaf vegetable, Ice cream nugget, salad carrot chicken rendang oreo Thursday Pudding noodle soup, chicken, Pudding Fruit/ Cookies stew chicken, potatoes, green bean vegetables carrots soup Friday Donat macaroni, cheese, Fruit/ Cookies yellow rice, egg omelet, Jelly Stick chicken nuget, salad orek tempe, cucumber Week 3 Monday Pofferche white spaghetti sauce, Brownies Fruit/ Cookies fried rice, fried egg, Cookies ese sausage, salad broccoli, cucumber, crackers Tuesday Donat Soto ayam, rice
    [Show full text]
  • Easy Recipes Using Common Commodity Foods
    Easy Recipes Using Common Commodity Foods By Kathy Embertson, R.D. Project Coordinator, Joyce Houston R.D. Layout, Julie Moranda East Development and production of this project were sponsored by the California Department of Health Services and the United States Department of Agriculture. A publication of Northcoast Project LEAN, a program of the Humboldt County Department of Health and Human Services, Eureka, California, 2004. 2 Table of Contents Presenter’s Guide. 3 Checklist for Safe Food Handling . 5 Recipes . 9-111 Soups. 9-18 Salads . 19-25 Side Dishes . 26-37 Sandwiches . 38-44 Main Dishes • Beef . 45-56 • Pork . 7-60 • Poultry . 61-68 • Fish. 69-77 • Meatless . 78-91 • Egg . 92-94 Vegetables. .95-104 Dessert . .105-113 Sample Menus . 114 Evaluation . 115 Recipe Index . .116-119 1 Presenter’s Guide Introduction This collection of tested recipes, “Easy Recipes Using Common Commodity Foods”, has been devel- oped for use in cooking classes and cooking demonstrations. The collection contains a wide array of recipes, many requiring 30 minutes or less from start to fi nish. The recipes are ideal for groups of people who need tips to enable them to use the foods distributed by food assistance programs. This instruction may eliminate waste due to lack of knowledge or lack of planning skills. Background The food bank director in our area had long possessed a vision of classes to be held to educate food bank participants about the use of commodity items. Resources were not available for this endeavor at the local site. Northcoast Project LEAN, however, was willing to partner with Food for People pro- viding the expertise of LEAN staff members to plan and execute cooking demonstrations.
    [Show full text]
  • Spicing up Britain: Multicultural History of British
    THE MULT CULTURAL HISTORY OF BRITISH FOOD PANIKOS PANAYI Spicing Up Britain Spicing Up Britain The Multicultural History of British Food Panikos Panayi reaktion books For my wife Mundeep Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx www.reaktionbooks.co.uk First published 2008 Copyright © Panikos Panayi 2008 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. Printed and bound in Great Britain by Cromwell Press, Trowbridge, Wiltshire British Library Cataloguing in Publication Data Panayi, Panikos Spicing up Britain : the multicultural history of British food 1. Food habits – Great Britain – History 2. National characteristics. British 3. Hybridity (Social sciences) – Great Britain – History I. Title 394.1'2'0941 isbn–13: 978 1 86189 373 4 Contents Preface 7 part i: introduction 1 British and Foreign Food 12 part ii: the first ripples of change, circa 1850–1945 2 Immigration and the Emergence of ‘Ghetto’ Food 40 3 The Birth of the Foreign Restaurant 65 4 Changes in British Eating Habits 95 part iii: the culinary revolution since 1945 5 The Multiculturalization of Migrant Food 124 6 The Victory of the Foreign Restaurant 151 7 The Revolution in the Home 181 part iv: conclusion 8 Food and Multiculturalization 212 References 221 Bibliography 251 Acknowledgements 265 Photo Acknowledgements 267 Index 269 Preface This book has deep roots in my own personal and academic life. Born to Greek Cypriot immigrants in London in 1962, I could not speak English until I went to school in 1967.
    [Show full text]
  • COPYRIGHTED MATERIAL Simply Israel a Collection of Recipes from the People of Israel
    COPYRIGHTED MATERIAL Simply Israel A Collection of Recipes from the People of Israel T. Gila Levine COPYRIGHTED MATERIAL Copyright © 2007 by T. Gila Levine All rights reserved. No part of this book may be reproduced or transmitted in any form without the prior written permission of the author. Drawings and photos by T. Gila Levine. Photo on page 126 by Amy Cowen. Statistics and information from introduction taken from Israel Ministry of Foreign Affairs website www.mfa.gov.il. First and second printing 2007 Scripture quotations taken from the New King James Version. Copyright © 1982 by Thomas Nelson, Inc. Used by permission. All rights reserved. ISBN 978-965-555-290-4 Manufactured in Israel COPYRIGHTED MATERIAL Contents 1 ............. Introduction 5 ............ Breads 19 ........... Soups 33 .......... Salads 59 .......... Side Dishes 85 .......... Eggs and Cheese 97........... Poultry and Fish 121.......... Beef and Lamb 135 ......... Cakes and Pies 149 ......... Desserts and Preserves 175 ......... Index COPYRIGHTED MATERIAL Introduction Israel has such a wonderful variety of foods from different cultural backgrounds. I wanted to be able to share it with those who would like to bring home to their own countries those foods they experienced here in the Land. However, if you ask any Israeli what is “typical Israeli food” they will answer that there is no such thing. The cuisine of Israel has been influenced by the immigration of Jewish people from over 80 nations, from the Middle East, North Africa, the Mediterranean Basin, Central and Eastern Europe to India. Of its 7 million people, 76.2 percent are Jews, 19.5 percent are Arabs (mostly Muslim with a small percentage of Christians) and the remaining 4.3 percent comprise Druze, Circassians and others not classified by religion.
    [Show full text]
  • Covid Cooking with Your Sewing Friends
    COVID COOKING WITH YOUR SEWING FRIENDS EAT. ENJOY. SHARE. Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast From Kathy Grazio The juices from the sun dried tomatoes, cheese and Italian dressing baste the chicken as it roasts! Serves 2 Ingredients • 6 oz small chicken breasts (2), boneless and skinless • ½ cup sun dried tomato (oil packed, cut into strips). Use enough to cover the chicken • 4 slices mozzarella cheese (or other melting cheese of choice) • Handful of spinach leaves • 2 tsp olive oil Italian Dressing • 1 tbsp Dijon mustard • 1 tbsp white wine vinegar or lemon juice • ½ tsp sugar • 2 tsp olive oil • ½ tsp EACH Italian mixed herbs and red pepper flakes (use whatever dried herbs you have - thyme, oregano, parsley, basil • Salt and pepper Instructions 1. Preheat oven to 350 2. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing. 3. Cut a pocket into each chicken breast, taking care not to cut all the way through. 4. Coat the chicken (inside and out) with the Italian Dressing. 5. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Stuff just as much as you can. 6. Seal with toothpicks (just stick them in on the diagonal). 7. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 ½ minutes on each side or until golden. 8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with juices in the skillet.
    [Show full text]
  • Spring Menus 2019 - Week 1
    Spring Menus 2019 - Week 1 Saturday Sunday Monday Tuesday Wednesday Thursday Friday Special Breakfast Scone & Yogurt Muffin w/ Fruit Breakfast Platter Casserole Fried Mush Biscuits & Gravy Cinnamon Roll LUNCH Taco Soup Corn Chowder Sausage Chowder Minestrone Soup Tomato Cream Soup Turkey/Rice Soup Mushroom Soup House Salad Tossed Salad Red Potato Salad House Salad Tossed Salad Deviled Egg & Ham House Salad Chicken Sandwich Lemon Salmon Sloppy Joe Ham/Pork Sandwich Tomato/Cheese Sand Loaded Potato Tuna Salad Beef Enchilada Broasted Chicken Turkey Chef Salad Tomato Ravioli Ham&Potato AuGratin Roast Beef Pizza Sandwich Refried Beans / Tater Tots Baked Potato Garlic Green Beans Squash Corn Bread Stuffing Tarragon Peas Baked Fries Cucumbers & Onions Vegetable Blend Ham Baked Beans Asparagus & Corn Beets or Sun Chips Broccoli Vegetable Blend Fresh Fruit of the Day Blueberry Pie Chewy Brownie Ice Cream Sundae Strawberry Rhubarb Snickerdoodle Fruited Gelatin Crunchy Orange Gelatin Pineapple Tidbits Apricots Mandarin Oranges Sliced Peaches Mixed Fruit DINNER Vegetable Soup Shaker Bean Soup Spring Egg Drop Soup Split Pea Soup Herb Chicken Soup Celery Cream Soup Spinach Soup Italian Layered Salad Pear/Lime Gelatin House Salad Parsley Tomatoes Relish Plate House Salad Coleslaw Liver & Onions BLT Sandwich Meatball Simmer Swiss Steak Tuna Cakes Pork Chop Supper BBQ Ribs Pork Tenderloin Sausage Skillet Parmesan Chicken Peach Glaced Chicken Spaghetti & Meatballs Chicken & Noodles Turkey Stir Fry Creamy Vegetables Baby Carrots White Rice Black Eyed Peas
    [Show full text]
  • April 2017 Lunch Menu Mother Mcauley High School
    April 2017 Lunch Menu Mother McAuley High School 3 4 5 6 7 Lunch Price: $4.00‐$5.25 Chicken Bowtie Soup Cream of Chicken Soup Cheesy Cauliflour Soup Cream of Broccoli Soup Chef’s Choice Soups Ham & Bean Soup Pasta Fagioli Soup Chicken Orzo Soup Minestrone Soup Pasta Bar Milk ‐ $.75 Pasta Bar Pasta Bar Pasta Bar Pasta Bar Pepper & Egg Sandwich Hoagie Sandwich Chicken & Cheese Sweet and Sour Chicken Taco Salad Bowl Grilled Cheese Sandwich Bottled Water ‐$.75‐ BLT Sandwich Quesadilla Beef Sliders Chicken Fajitas Baked Fish Sandwich $1.25 Sausage Grinder Sandwich Daily Offerings: Grilled or Breaded 10 11 12 13 14 Chicken Sandwich Chicken Noodle Cream of Chicken Soup Stuffed Green Pepper Hamburger Cream of Celery Soup Tomato Macaroni Soup Soup Cheeseburger Breakfast Bar Breakfast Bar Cream of Turkey & Rice NO CLASSES – NO CLASSES – Hot Dog Turkey, Bacon & Avocado Chicken Bowl Soup Panini Mile High Nacho Supreme Breakfast Bar SPRING BREAK SPRING BREAK Pizza Chipotle Burrito Chicken Tenders with Specialty Bar Curley Fries Homemade Soup Daily 17 18 19 20 21 Made to Order Deli/Panini Sandwich NO CLASSES – NO CLASSES – NO CLASSES – NO CLASSES – NO CLASSES – SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK Made to Order Green Salads Grab n go deli 24 25 26 27 28 Vegetable Soup Cream of Chicken Soup Split Pea with Ham Soup Cream of Broccoli Soup Chef’s Choice Soups sandwiches, salads, fruit Chicken & Stars Soup Tortellini Soup Turkey Noodle Soup Loaded Potato Soup Mexican Bar cups, yogurt parfaits, Mexican Bar Mexican Bar Mexican Bar Mexican Bar Individual Cheese Pizza protein snack packs, etc.
    [Show full text]
  • Shirley's Website Menu 11X8.5 Inches
    VEG | NOODLES NOODLES Combination Chopsuey | Combination Broccoli | Chicken Broccoli | Pancit Bihon Pancit Bihon | Pancit Canton | Pancit Mixed | Pancit Palabok Pancit Canton | Pancit Mixed | Classic Spaghetti Bolognese Classic Spaghetti Bolognese | Spaghetti Carbonara (Seafood or Chicken Mushroom) Breakfast Buffet Packages FISH FISH Breaded Mahi Cutlet | Grilled Butter Mahi Mahi | Mahi Taosi Breaded Mahi Cutlet | Grilled Butter Mahi Mahi | Mahi Taosi Set A $9.00 Grilled Wahoo with Lemon Butter Sauce Grilled Wahoo with Lemon Butter Sauce | Sweet n’ Sour Mahi Choice of 3 (three) entrées Sweet n’ Sour Mahi | Fiesta Roll Mahi Mahi Bottomless Iced Tea or Coffee | Choice of Fried Rice, Garlic or Steamed Rice Scrambled Eggs | Toast Bread SALAD SOUP SALAD Vegetable Salad Crab n’ Corn Soup Vegetable Salad | Chicken Macaroni Salad | Crabmeat Broccoli Salad Breakfast Entrée Choices Chicken Macaroni Salad Chicken Vermicelli Soup Potato Salad Chamorro Sausage | Spam | Portuguese Sausage | Ham | Link Sausage | Bacon Crabmeat Broccoli Salad Cream of Chicken Soup SOUP Potato Salad Macaroni Soup Sautéed Corned Beef with Onion and Cabbage | Sautéed Tuna Crab n’ Corn Soup | Chicken Vermicelli Soup| Cream of Chicken Soup Macaroni Soup | Fish Chowder | Cream of Corn Soup Set B $10.00 FRIED RICE | Shirley’s Fried Rice | Plain Rice | Garlic Fried Rice FRIED RICE | Shirley’s Fried Rice | Plain Rice | Garlic Fried Rice Choice of 4 (four) entrées Function & Events | Special Packages Bottomless Iced Tea or Coffee | Choice of Fried Rice, Garlic or Steamed Rice
    [Show full text]