Snacks Product Catalog

Total Page:16

File Type:pdf, Size:1020Kb

Snacks Product Catalog Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Snacks Code Brand Description Case Size Unit Size AM3003 Alma Wafer Chocolate Classic 24 7oz SCD70702 Schmerling Harmony/Milk Choc Bars 10Bx 20 3.5oz SCD71938 Schmerling Coating Milk Chocolate Bulk 1 22Lb SCD71960 Schmerling Coating White Chocolate Bulk 1 22Lb SCD72107 Schmerling Lait Milk Chocolate Bar- No Sugar Added 20 3.5oz SCD72119 Schmerling Noir Dark PARVE Chocolate Bar -Sugarless 20 3.5oz SCD72120 Schmerling Sugarless White/Milk Chocolate(Blanc) 8 10.5oz SCD73650 Schmerling Menage Swiss Baking Chocolate 20 3.5oz SCD74404 Schmerling 55% Noblesse/Parve Chocolate Bars 20 3.5oz SCD74450 Schmerling 72% Cocoa /Parve Chocolate Bars 20 3.5oz SCD75140 Schmerling Cappuccino/Milk Chocolate Bars 20 3.5oz Page 1 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size SCD76950 Schmerling Swiss/Milk Chocolate Bars 20 3.5oz SCD77000 Schmerling Choco Almond/Milk/Blanc Chocolate Bars 20 3.5oz SCD77005 Schmerling Orange Noir Parve Chocolate Bars 20 3.5oz SCD77014 Schmerling Chocolate Blanc/Plain/Milk 20 3.5oz SCD78214 Schmerling Kids (Extra Milk) Chocolate Bars 20 3.5oz SCD78240 Schmerling Rosemaries/Milk Chocolate Bars 20 3.5oz SCD78250 Schmerling Rosemarie/Parve Chocolate Bars 20 3.5oz SCD78314 Schmerling Coconut/Milk Chocolate Bars 20 3.5oz SCD78385 Schmerling Caramel & Sea Salt Chocolate Bars 20 3.5oz SCD78400 Schmerling Rosemarie Split/ Milk Choc Bars 20 3.5oz SCD79034 Schmerling Rosemarie Chocolate Milk Bars No Sugar Added 20 3.5oz SCD79044 Schmerling Rosemarie Parve No Sugar Added Chocolate Bars 20 3.5oz Page 2 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size SCD79860 Schmerling Krauchnauss Hazelnuts/Milk Chocolate Bars 20 3.5oz Pasta/Noodles Code Brand Description Case Size Unit Size ASF3001 Asif Pasta Toasted Israeli Couscous 15 17.6oz ASF3002 Asif Pasta Toasted Rice 15 17.6oz ASF3003 Asif Pasta Toasted Hearts 15 17.6oz ASF3004 Asif Pasta Toasted Rings 15 17.6oz ASF3005 Asif Pasta Toasted Stars 15 17.6oz ASF3006 Asif Pasta Toasted Tricolor In Bag 15 17.6oz ASF3007 Asif Pasta Toasted W/Fried Onion In Bag 15 17.6oz ASF3010 Asif Pasta Toasted Whole Wheat 15 17.6oz ASF3011 Asif Pasta Toasted Couscous Rice 24 10.56oz Page 3 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size ASF3012 Asif Pasta Toasted Couscous 24 10.56oz ASF3015 Asif Pasta Toasted Couscous For Kids Animal Shapes 12 14oz ASF3016 Asif Pasta Toasted Couscous For Kids Number Shapes 12 14oz Baked Good (Shelf stable) Code Brand Description Case Size Unit Size Baked in BIB67501 Original Baked Sticks 12 8oz Brooklyn Baked in BIB67503 Baked Sesame Sticks 12 8oz Brooklyn Baked in BIB67504 Baked Wheat Sticks 12 8oz Brooklyn Baked in BIB99101 Baked Pita Chip Sea Salt 12 8oz Brooklyn Baked in BIB99108 Baked Pita Chip Multi Grain 12 8oz Brooklyn Baked in BIB99604 Baked Pita Chip Hot Moroccan 12 6oz Brooklyn Baked in BIB99706 Baked Flatbread The Works 12 6oz Brooklyn Page 4 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size Baked in BIB99746 Baked Flatbread Rosemary 12 6oz Brooklyn Baked in BIB99766 Baked Flatbread Sriracha 12 6oz Brooklyn Code Brand Description Case Size Unit Size CC267 Candy&Cattle Sesame Teriyaki Beef Jerky 12 1.6oz CC268 Candy&Cattle Apricot Corned Beef Jerky 12 1.6oz CC269 Candy&Cattle Cranberry Pastrami Beef Jerky 12 1.6oz CC270 Candy&Cattle Honey Sriracha Beef Jerky 12 1.6oz DU0201 Dulcefina Halva Organic w Honey - Classic 12 2.64oz DU0202 Dulcefina Halva Organic w Honey - Almonds 12 2.64oz KY3048 Kvuzat Yavne Green Pickled Hot Pepper 12 19oz Ethnic Page 5 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size DU0203 Dulcefina Halva Organic w Honey - Cocoa 12 2.64oz Grocery Misc Code Brand Description Case Size Unit Size HAS3001 Hashachar Parve Chocolate Spread 400 Gr 24 14oz HAS3002 Hashachar Chocolate Spread Dairy 500 Gr 24 17.6oz NSR001 Nesher Malt Beverage None Alcoholic Malt Beer 4 6pk Food Service Dry Code Brand Description Case Size Unit Size HAS3003 Hashachar Parve Chocolate Spread Bulk 1 44Lb KY3710 Kvuzat Yavne Pickles In Brine 81-95 Can 2 9Lt KY3711 Kvuzat Yavne Pickles In Brine 96-120 Can 2 9Lt KY3712 Kvuzat Yavne Olives Green Nuvo Giant Can 2 9Lt Page 6 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size KY3713 Kvuzat Yavne Olives Green Sliced In Can 2 9Lt KY3714 Kvuzat Yavne Olives Green Spicy Cracked Oriental Can 2 9Lt KY3715 Kvuzat Yavne Olives Manz Can 2 9Lt KY3720 Kvuzat Yavne Olives Pitted Can 2 9Lt KY3721 Kvuzat Yavne Olives Black Large Can 2 9Lt KY3723 Kvuzat Yavne Olives Black Sliced Can 2 9Lt KY3724 Kvuzat Yavne Olives Marinated Wine Vinegar Large Can 2 9Lt KY3725 Kvuzat Yavne Peppers Hot Can 2 9Lt KY3726 Kvuzat Yavne Eggplant Can 2 9Lt Canned Fruits Veg& Beans Code Brand Description Case Size Unit Size KY3001 Kvuzat Yavne Pickles In Brine 7-9 Can 12 19oz Page 7 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size KY3002 Kvuzat Yavne Pickles In Brine 13-17 Can 12 19oz KY3003 Kvuzat Yavne Pickles In Brine 18-25 Can 12 19oz KY3005 Kvuzat Yavne Pickles In Vinegar 7-9 Can 12 19oz KY3006 Kvuzat Yavne Pickles In Vinegar 13-17 Can 12 19oz KY3007 Kvuzat Yavne Pickles In Vinegar 18-25 Can 12 19oz KY3008 Kvuzat Yavne Pickles In Brine 15-20 Can 6 43oz KY3009 Kvuzat Yavne Pickles In Brine 37-50 Can 6 43oz KY3010 Kvuzat Yavne Olives Green Pitted Can 12 19oz KY3011 Kvuzat Yavne Olives Large Green Manzanilla Can 12 19oz KY3012 Kvuzat Yavne Olives Green Nuvo Giant Can 12 19oz KY3013 Kvuzat Yavne Olives Green Cracked Suri Oriental Olive Oil Can 12 19oz KY3014 Kvuzat Yavne Olives Green Spicy - Cracked Oriental Can 12 19oz Page 8 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size KY3015 Kvuzat Yavne Olives Green Sliced In Can 12 19oz KY3016 Kvuzat Yavne Olives Green Suri Oriental With Garlic Can 12 19oz KY3018 Kvuzat Yavne Olives Mixed Olives W/Red Pepper Can 12 19oz KY3020 Kvuzat Yavne Olives Black Natural Manzanilo Large Can 12 19oz KY3021 Kvuzat Yavne Olives Black Manzanilla Large Can 12 19oz KY3022 Kvuzat Yavne Olives Black Manzanilla Pitted Can 12 19oz KY3023 Kvuzat Yavne Olives Black Manzanilla Sliced Can 12 19oz KY3024 Kvuzat Yavne Olives Black Cut Marinated Wine Vinegar Large Can 12 19oz KY3025 Kvuzat Yavne Peppers Hot Can 12 19oz KY3026 Kvuzat Yavne Peppers Red Strips Can 12 19oz KY3027 Kvuzat Yavne Peppers Hot Shipka Jar 12 19oz KY3030 Kvuzat Yavne Eggplants Baby Pickled Can 12 19oz Page 9 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size KY3040 Kvuzat Yavne Olives Green Manzanilla Large In Jars 12 19oz KY3041 Kvuzat Yavne Olives Green Pitted In Jars 12 19oz KY3042 Kvuzat Yavne Olives Green Sliced In Jars 12 19oz KY3043 Kvuzat Yavne Olives Green Manzanilla Giant In Jar 12 19oz KY3044 Kvuzat Yavne Olives Green Spicy Cracked In Jars 12 19oz KY3045 Kvuzat Yavne Kalamata Olives W Pit 12 KY3046 Kvuzat Yavne Roasted Red Pepper in Brine 12 19oz KY3047 Kvuzat Yavne Roasted Eggplant Spread 12 19oz KY3049 Kvuzat Yavne Mixed Pickled Vegetables 12 19oz KY3050 Kvuzat Yavne Grape Leaves Stuffed With Rice 24 14oz Condiments Page 10 Of 11 Fine Food Distributors PO Box 402283 Miami, FL 33147 (305) 768-9055 www.royalfoodfl.com Product Catalog Code Brand Description Case Size Unit Size Taste Of TT01119 Sriracha Sauce 12 24.7oz Thailand Taste Of TT01120 Premium Soy Sauce 12 23.65oz Thailand Taste Of TT01121 Premium Lite Soy Sauce 12 23.65oz Thailand Taste Of TT01122 Teriyaki Sauce 12 23.65oz Thailand Taste Of TT01123 Sweet Chili Sauce 12 23.65oz Thailand Page 11 Of 11.
Recommended publications
  • Plated Seasonal Dinner Seasonal Menu – Spring & Summer Available April 1 – September 30
    PLATED SEASONAL DINNER SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 All Plated Dinners Include: First Course and Dessert Course, Bread Service, Coffee and Hot Tea FIRST COURSE (Select One Item) Fennel Sweet Pea Bisque (GF, V) Lobster and Asparagus Bisque Mediterranean Chicken Soup with Olives, Artichoke, Lemon, and Vegetables (GF, V) Classic Wedge Salad with Iceberg, Bacon, Blue Cheese, Peas, Tomato and Avocado Ranch (GF) Citrus Arugula Salad with Tomato, Cucumber, Red Onion, Hard-Boiled Egg and Smoked Almonds with Citrus Vinaigrette (GF, V) Mixed Greens Salad with Apple, Raspberry, White Cheddar, Toasted Pistachio, and a Peach-Cherry Vinaigrettee (GF,V) ENTRÉE (Select One) Grilled Sirloin Steak & Seared Chicken Breast Duo (GF) $36.00 per Guest With Mushroom Corn Succotash, Roasted Garlic-Cauliflower Mashed Potatoes and Asparagus Scallop and Crab Stuffed Sole and Lemon Scented Pork Scallopine Duo $34.00 per Guest With Vegetable Ravioli, Mixed Vegetables and Tomato Saffron Jus Grilled Sirloin Steak (GF) $37.00 per Guest With Caprese Risotto, Wilted Greens, Red Pepper-Tarragon Coulis and Haricot Verts BBQ Glazed Smoked Salmon (GF) $34.00 per Guest With Garlic, Lemon and Herb Roasted Finglerling Potatoes, Broccoli, Carrot and Pepper Relish Cumin Roasted Chicken Breast (GF) $31.00 per Guest With Black Bean and Rice Pilaf, Caramelized Peppers and Onions, Asparagus and Poblano Queso *Vegetarian Entrée Available Upon Request DESSERT (Select One Item) Graeters Black Raspberry Chip Ice Cream and Chocolate Chip Cookies Carrot Cake Blondie Cheesecake with Caramel and Whipped Cream Triple Chocolate Mousse Cake with Raspberry Coulis Page | 1 SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 DINNER BUFFETS SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 FOR GROUPS OF 25 OR MORE (Groups under 25, add $4.00 per Person) Crimson Cup Gourmet Coffees and Hot Teas served with Dinner Buffets.
    [Show full text]
  • A4 Israeli Inventions EN.Indd
    îÙÝàÔìíÝîÙÔêâØ Israeli Inventions "All the deeds of mankind were once dreams; And later become dreams again." Subject: Israeli inventions (Theodore Herzl) Age Group: teenagers and older Objectives: • The participants will learn about Israeli inventions. • The participants will strengthen their connection with Israel by learning about the innovations taking place in Israel. • The participants will complete the program with an enhanced desire to dream big, to be entrepreneurs, to be inventors, and to change the world. Activity Length: approximately 95 minutes Equipment: • Letters from the slogan: ISRAEL – THE START UP NATION • Assignment cards and riddles • Writing instruments • Cards for signatures • Food- cherry tomatoes, ptitim (Israeli couscous), bamba, soup croutons, oil, lemon, spices and other vegetables • Bowls, Cutting knives, silverware, plates The Activity: Stage one: introduction, assignments, and riddles (75 minutes) Stage two: Determining the winning team, and discovering the slogan (5 minutes) Stage three: Summarizing the activity (10 minutes) Explanation: We divide the participants into groups of four. Each group receives a card with a riddle or assignment. They solve the riddles by searching for relevant information on Google. All the groups receive identical cards. The group that completes their assignment in the best possible way, or that answers their riddle first, receives a letter which composes part of the slogan "ISRAEL – THE START UP NATION." The participants must not be told, at this stage, what words will be formed from the letters they receive. They will have to discover this for themselves at the end of the activity. The group with the most letters wins the game. At the end of this activity, the participants stand in a row and hold the letters so the slogan can be read, and a photo taken.
    [Show full text]
  • Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
    VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk.
    [Show full text]
  • Step-By-Step to Cooking Success
    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 FALL CLASS SCHEDULE: September through December 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE
    [Show full text]
  • Small Share Plates Le Pizze Small/Large Bigger Share
    5 POINT CHEVALIER ROAD POINT CHEVALIER, AUCKLAND 1022 TRADING HOURS Ph: 09 815 9595 MONDAY - THURSDAY I 3PM - LATE [email protected] FRIDAY - SUNDAY I 12PM - LATE www.nomadrestaurant.co.nz TO BEGIN LE PIZZE SMALL/LARGE WARM MIXED OLIVES ( V GF ) I MARINATED GREEN & KALAMATA OLIVES / 8 MARGHERITA ( V ) I TOMATO • MOZZARELLA • BASIL • PARMESAN / 18/24 LENTIL SOUP ( V ) ( GF AVAIL) I LENTILS • CRISPY SHALLOTS • BREAD STICKS / 12 QUATTRO FROMAGI ( V ) I TOMATO • MOZZARELLA • BLUE CHEESE • BRIE • PARMESAN PIZZA BREAD ( V ) ( GF AVAIL) I WOOD FIRED • ROSEMARY • GARLIC / 8 /18/24 DIPS & GRIT ( V ) ( GF AVAIL) I TZATZIKI • BABA GANOUSH • HUMMUS • FALAFEL VEGETARIAN ( V ) I TOMATO • MOZZARELLA • COURGETTE • MUSHROOMS • PEPPERS TURKISH PIDE BREAD / 16 SPINACH • FETA • OLIVES / 18/24 ANTIPASTO ( GF AVAIL )I SELECTION OF CURED MEATS • GRANA • PIZZA BREAD• OLIVES DIAVOLA I TOMATO • MOZZARELLA • FETA • SALAMI • PEPPERS • MUSHROOM • GARLIC PICKLES N DIPS / 24 / 22/28 CAPRICCIOSA I TOMATO • MOZZARELLA • HAM •MUSHROOMS • OLIVES • ANCHOVIES • SMALL SHARE PLATES OREGANO / 22/28 QUATTRO CARNE I TOMATO • MOZZARELLA • BACON • SPICY SALAMI • CHAMPAGNE HAM CHEESE CROQUETTES ( V ) I SMOKED PROVOLONE • BLACK GARLIC AIOLI • SALSA / 16 SMOKED CHICKEN / 22/28 SPINACH BÖREK ( V ) I SPINACH • FILO • POTATOES • GOAT CHEESE • ROCKET SALAD / 18 SMOKED CHICKEN I TOMATO • MOZZARELLA • BRIE • CRANBERRIES • ONIION• ROSEMARY BEEF EMPANADAS I SUJUK• PASTRY • BRAVA • POTATOES • ONION • TZATZIKI / 18 WITH SMOKED CHICKEN / 22/28 FLASH FRIED CALAMARI ( GF ) I HARISSA AIOLI
    [Show full text]
  • Israel Module Breakdown
    ISRAEL This module explores the meaning of “Israel” as a concept, as a place, and as a people throughout Jewish history. In every workshop, we will explore “Israel Then” and “Israel Now” to contextualize each theme in the modern state of Israel today. WORKSHOP 1: THE IMPORTANCE OF NAMES RECIPE: CJA'S ISRAELI FALFEL COOKING CONNECTION In the kitchen, we can learn a lot about a dish from what it’s named or even what the cooking technique H E L L O is called. When we take time to research and understand the name and contents of an unfamiliar dish, my name is we are not only expanding our culinary knowledge, but also expanding our cultural understanding. JEWISH CONNECTION ISRAEL Israel has had many different names due to many different changes in power. In this workshop, we will explore what it means to define our people by the translation of the name “Israel,” “to struggle with G-d.” EVERYDAY CONNECTION Names are a huge part of defining identity. Whether we’re talking about a person, place, or anything else with a name, what we call something holds meaning. WORKSHOP 2: JERUSALEM RECIPE: CJA'S SWEET ISRAELI COUSCOUS COOKING CONNECTION In so many ways, food can act as the ultimate connector between people whether it be friends or family. JEWISH CONNECTION Jerusalem has remained a symbol of hope for Jews who, for long stretches of time in history, were unable to return there. Because Jews not only kept the history of the city alive but actually the memory, we continue to feel connected to this place no matter where we are in the world today.
    [Show full text]
  • The Lamp Post
    The Lamp Post COMMUNITY NEWSLETTER 26933 Cornell St., Hemet, CA 92544 / phone: 951.658.1068 lic: 331800223 A Message from the Desk of our Executive Director Teresa Mapilis Summer is here!!! With warm weather, longer days, and changes to our routines - it is important than ever to take July 2021 yorkshire-village.com care of ourselves Resident Birthdays Holiday Celebrations while we balance Joseph 7/07 7/1 International Joke Day everything that is going on in our busy Shirley 7/09 7/4 Independence Day lives. Dehydration is a common and Olmeda 7/11 7/7 StrawberrySundae Day serious cause of hospitalization for all of David 7/12 7/11 Free Slurpee Day us, especially individuals that are over the age of 65. Being properly hydrated is also Mary Ellis 7/18 7/13 Cow Appreciation Day needed for certain medications to work. Jacki 7/20 7/17 National Lottery Day We must remember that there are many Donna 7/26 7/23 Gorgeous Grandma Day sources of fluids. Flavored beverages, fruits Gloria 7/29 7/24 Day of the Cowboy and vegetables all contain water. We also need to remember to always keep water close by. Sometimes, making it easy for residents to serve themselves could encourage them to drink more water. We can fill-up their favorite cup with fluids and leave it on their night stand or on the Open House table near their favorite seat to make it at Yorkshire quick and convenient for them to take a drink. One of my personal favorite practices of staying hydrated during summer time is to have a stash of homemade popsicles!! I usually juice fresh fruits and mix it with water, and they taste soooo good and are very refreshing.
    [Show full text]
  • Cocktails Wine List Bottled Beers Draft Beer
    COCKTAILS WINE LIST Cleo Martini SPARKLING Absolut Elyx Vodka, New Amsterdam Gin Montsarra Cava NV (Spain) 48 Olive Juice, Blue Cheese Stuffed Olive 18 Scarpetta Prosecco Brut NV (Italy) 12 / 52 Vinebury Chandon California Rose NV 15 / 60 Absolut Vodka, St. Germain Elderflower Liqueur, Crushed Faire La Fête, Cremant de Limoux (France) NV 58 Basil, Cucumber, Serrano, Fresh Lemon 15 Moët & Chandon Brut Impérial (France) 19 / 110 Mediterranean Margarita Perrier Jouët Grand Brut (France) 24 / 110 Casamigos Blanco Tequila, House-Made Fig-Almond Syrup, Veuve Clicquot Yellow Label NV (Champagne, France) 119 Fresh Lime 15 DRY SHERRY & MADEIRA Clementina Bodegas Osborne Fino 7 (4oz) Grey Goose L’Orange Vodka, Crushed Basil and Serrano Broadbent 10 Year Old Reserve Malmsey 8 (4oz) Chili, Orange Juice, Fresh Lemon 15 Lotus Flower LIGHT CRISP DRY WHITES Grey Goose Vodka, Crushed Blackberries, Domaine Sigalas Assyrtiko/Athiri 2015 (Santorini, Greece) 10 / 46 St. Germain Elderflower Liqueur, Fresh Lemon 15 Maso Canali Pinot Grigio 2015 (Tre Venezie, Italy) 13 / 54 Jasmine Margarita Tyrrell’s Semillon 2016 (Hunter Valley, Australia) 55 Avion Silver Tequila, Fresh Lime, Pomegranate 15 LIGHT ~ MEDIUM-BODIED OFF-DRY WHITES Janapolitan Spy Valley Sauvignon Blanc 2016 (Marlborough, New Zealand) 11 / 50 Belvedere Vodka, Crushed Strawberry and Basil Leaves, Hexamer Reisling Quarzit 2013 (Nahe, Germany) 63 Fresh Lime 15 L Guntrum “Sacktrager” Riesling 2013 (Rheinhessen, Germany) 55 Honey Citrus Sidecar Knob Creek Rye Whiskey, Cointreau, Crushed Mint, RICH WHITES
    [Show full text]
  • **Website Menu Feb Dinner Copy
    DINING LAFFA STYLE We realize that our menu is pretty large with many unfamiliar dishes. Don’t be afraid! If you’re with good friends we recommend sharing an appetizer or two & then choosing a selection of entrees to share. Dining this way allows you & each member of your dining party to get to taste lots of fun dishes instead of committing to just one - which is perfect if this food is a little out of your comfort zone. ~~~ Dining with others this way makes your meal less about individual consumption & more about an exciting shared experience with friends. Dining alone this way invites you to a culinary party! We hope you have a super evening & enjoy your culinary adventure. ~~~ Please feel free to ask for our advice! Your server will be happy to help you if you’re not sure what to order. They all have their favorite combinations & love to share their experience. LIGHT'ISH SHARABLE PLATES (Appetizers) Za'atar Hydari 10 This stuff is addictive! It's a creamy olive & feta dip with za'atar (wild thyme, sesame seeds & sumac). Wipe it all up with warm Greek pita. V (Can be made GF if served with baby carrots.) Hummus Im Basar 11 Hummus & meat is a great combination. Ours is really exceptional because we're using our award-winning lamb & beef chili topped with feta, pine nuts & parsley. Served with warm Greek pita. (Can be made GF if served with baby carrots) Armenian Roasted Mushrooms 10 Our delicious hummus with matbucha & hot garlic mushrooms served with warm Greek pita.
    [Show full text]
  • Curb-Side Dinner Dessert
    CURB-SIDE DINNER CURB-SIDE AND LOCAL DELIVERY DINNER MENU Available Tuesday-Friday 5pm-8pm Call in advance for 6-12 guests for pick-up time availability Call 24 hours in advance for groups of over 12 guests Family-style portions available for groups, please inquire Many dietary restrictions can be accommodated, please ask your server Potato and Lobster Pasteles 18 Roasted Fennel Leeks 9 Harissa whipped Cream Spring Greens, Vinaigrette Duck Confit Mac & Cheese Crunch 16 Classic Cool Plate 9 (Vegetarian option available) Watermelon, Feta, English Cucumber, spicy Pumpkin Seeds Grandma Fhima’s Hand-crafted Pasta 18 With a braised Rabbit Bolognese Turmeric & House Yogurt-Crusted Chicken 19 Bone-in Chicken, seasonal Greens, Argan Oil, Cherry Vinaigrette Soleil 14 Tabbouleh, Hummus, Shakshuka, Olives, Fhima’s M’smen *Farm Egg Salad 11 Pickled Beets, hardboiled Eggs, roasted Potato Couronne, fresh Basil, aged Balsamic Seafood Tagine (individual portion) 28 With Poulet Rôti 19 Red Charmoula, seasonal Seafood variety Moroccan Halibut crispy Rice Cake 29 *Mama Fhima Paella 35 Saffron Olive Oil Crust What else can we say? Salmon & Chickpeas 19 Lamb Shank 28 Chickpea, Tomato Confit and seared Salmon Israeli Couscous, Pomegranate, roasted Spring Vegetables *Seafood Tomato Petite Bouillabaisse 16 Herb de Provence, Rouille Crouton *Peppercorn-crusted Prime Rib Eye 38 Asparagus, Petite Béarnaise Spanish Escabèche with Orange Prawns 14 Saffron & Apple Cider pickled Vegetables *Shakshuka & Eggs 12 With Avocado on Mother Dough Bakery Sourdough SIDES 9 Asparagus, Gruyere shavings Roasted Cauliflower, Smen Butter Parisian Street 14 Peruvian Potato Gratin Merguez in a Baguette with Harissa, Sesame Haricots Verts Pommes Frites Crispy Saffron Rice Pommes Frites basket and 3 sauces DESSERT Trois Mousse aux Chocolats 10 Sfenj (fried Moroccan Donuts) 8 Crépes and flambéed Berries 12 Rhubarb & Seasonal Berries Fruit Tarte 8 Macaron 2 each Monster Cookies 4 each Peanut Butter, Oatmeal, Sugar, Chocolate Chip Chef/Owner David Fhima | MaÎtre D Eli Fhima.
    [Show full text]
  • Poultry Chicken Poultry Turkey
    POULTRY CHICKEN Aaron's Whole Broiler Chicken $ 3.29 lb Aaron's Chicken 8-piece $ 3.29 lb Aaron's Chicken Leg Quarter $ 3.29 lb Empire Whole BBQ Chicken $ 6.99 lb Empire IQF Breast 3#bg $ 15.49 bg Empire IQF Cutlets 2#bg $ 17.99 bg Empire IQF Legs 4#bg $ 14.99 bg Empire IQF Thighs 4#bg $ 13.99 bg Empire IQF Drumsticks 4#bg $ 19.99 bg Empire IQF Gourmettes 4#bg $ 14.79 bg Empire IQF Nuggets 1#bg $ 11.99 bg Empire Rendered Chicken Fat 7oz $ 6.59 ea ESKD Whole Chicken 3 1/2# $ 2.99 lb ESKD Chicken Leg Quarter $ 2.99 lb ESKD Chix Breast Sknless/Bnless FmPk $ 5.99 lb KJ Poultry Whole Chicken 2 1/2# $ 3.29 lb KJ Poultry Whole Chicken 3 1/2# $ 3.29 lb KJ Poultry Whole Soup Chicken 4#+ $ 3.29 lb KJ Poultry Chicken 4-piece $ 3.29 lb KJ Poultry Chicken 8-piece $ 3.29 lb KJ Poultry Chicken Leg Quarter $ 3.29 lb KJ Poultry Chicken Thighs $ 3.29 lb KJ Poultry Chicken Drumsticks $ 4.99 lb KJ Poultry Chicken Split Breast $ 5.29 lb KJ Poultry Chix Breast Boneless/Skin On $ 7.99 lb KJ Poultry Chix Breast Skinless/Boneless $ 6.59 lb KJ Poultry Chix Breast S/B Thin Cut $ 8.99 lb KJ Poultry Chicken Wings $ 2.99 lb KJ Poultry Chicken Feet $ 8.99 lb KJ Poultry Broiled Chicken Liver $ 13.29 lb David Elliot Rock Cornish Hen $ 9.99 ea Wise Organic Whole Chicken 3 1/2# $ 6.89 lb Wise Organic Cut-Up Chicken 8-Piece $ 6.89 lb Wise Organic Chick Breast Skin/Boneless $ 13.99 lb ESKD Chicken Liver Raw $ 4.99 lb ESKD Chicken Necks $ 2.89 lb ESKD Chicken Bones $ 2.99 lb ESKD Chicken Gizzards $ 5.89 lb ESKD Chicken Tenders $ 8.99 lb ESKD Ground Chicken $ 6.99 lb POULTRY
    [Show full text]
  • Eat, Drink and Be Merry Easy Country Specific Recipes, Wine & Music Recommendations Global Shabbat Dinner Eat, Drink and Be Merry Argentina Recipes
    EAT, DRINK AND BE MERRY EASY COUNTRY SPECIFIC RECIPES, WINE & MUSIC RECOMMENDATIONS GLOBAL SHABBAT DINNER EAT, DRINK AND BE MERRY ARGENTINA RECIPES Argentine Roast Chicken with Vegetables and Chimichurri Quince Paste and Manchego Cheese Appetizer Sauce (serves 6) Ingredients Ingredients 1/4 cup vinegar Manchego cheese or sharp white cheddar 1 tablespoon ground cumin Quince Paste 1 teaspoon sweet paprika Crackers 1/4 teaspoon hot pepper flakes 1 head garlic, cloves peeled and crushed Preparation 2 teaspoons chopped fresh oregano Slice the cheese into thin squares to fit the crackers. Slice the 1/2 cup vegetable or olive oil quince paste into similar thin squares. salt to taste fresh ground pepper to taste Top each cracker with a slice of cheese, and then a slice of the 1 (3-pound) roasting chicken, cut up quince paste, and serve. 2 large bell peppers, diced http://southamericanfood.about.com/od/appetizersfirstcourses/r/ 3 large tomatoes, sliced quincecheese.htm 5 large potatoes, peeled and each cut into 6 large chunks General Sources for Additional Recipes: Preparation Olive Trees and Honey: A Treasury of Vegetarian Recipes from Combine vinegar, cumin, paprika, hot pepper flakes, crushed garlic Jewish Communities Around the World by Gil Marks and oregano in a small bowl. Whisk in oil. Season to taste with The World of Jewish Cooking by Gil Marks salt and pepper. 1,000 Jewish Recipes by Faye Levy Joan Nathan’s Jewish Holiday Cookbook Pour sauce over chicken, rubbing skin well. Cover with plastic My Jewish Learning.com / Nosher: http://www.myjewishlearning. wrap and refrigerate overnight. com/recipes/ When ready to roast, preheat oven to 400 degrees.
    [Show full text]