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City of Auburn Hills Senior Sevices 248-370-9353 (please call by 10am the day before) Menu Subject to Change Mon Tue Wed Thurs Fri 1. Chicken Florentine 2. Mexican Beef & Bean Whipped Potatoes Casserole California Blend Cole Slaw w/green pepper, Dinner Roll Peas & Sugar Snaps Orange Whole Wheat Bread Plums 5. Stuffed Green Pepper 6. Turkey Breast 7. Italian Ravioli 8. Sweet & Sour Meatballs 9. Sweet Potato Crusted Whole Potatoes w/gravy Garden Salad Italian Green Beans Pollock Normandy Vegetable Blend Baked Potato Mixed Vegetables Parsley Noodles Cole Slaw Whole Wheat Bread Cabbage Pineapple Slaw 50/50 Roll Romaine Garden Salad Au Gratin Potatoes Mandarin Orange Salad 50/50 Roll Fruit Mixed Cup w/garbanzo beans Whole Wheat Bread Banana Whole Wheat Bread Pineapple & Mandarin Oranges Applesauce 12. Roasted Vegetable 13. Beef & Biscuit 14. Pineapple Ham 15. Tuna Tetrazzini 16. Beef Pastie w/gravy Lasagna Mashed Potatoes low Sodium Prince Charles Blend Three Bean Salad European Blend Herbed Green Beans Sliced Potatoes Spinach Romaine Salad Vegetable Slaw Romaine Garden Salad Spinach Romaine Salad Parsley Carrots Whole Wheat Bread Glorified Fruit Cocktail w/garbanzo beans Fresh Fruit Salad Whole Wheat Bread Fresh Pear Herb Bread Tropical Fruit Peach Slices 19. Macaroni & Cheese 20. Baked Chicken w/ 21. Pork Chop Creole 22. Chinese Beef Pepper Steak 23. Crispy Cod Confetti Beans mushroom gravy Oven Roasted Potatoes Brown Rice Sliced Potatoes Romaine Garden Salad Oven Browned Potatoes Lima Beans Oriental Blend Key West Vegetable Blend w/garbanzo beans Peas & Carrots Whole Wheat Bread Crunchy Pea Salad Dinner Roll Herb Bread Potato Bread Pear Potato Bread Ambrosia Fruit Mixed Cup Sliced Pineapple Coconut Tropical Fruit Salad 26. Smothered Chicken 27. Mostaccoli w/meat 28. Bratwurst on Bun The Auburn Hills Nutrition Red Skin Potatoes Sauce Beans Calico Program is funded by the Older Normandy Vegetable Blend Green Bean Supreme German Potato Salad Persons’ Commission through Whole Wheat Roll Cabbage Salad Sauerkraut the AAA 1-B, Federal Older Pear Halves Honey & Egg Bread Hot Dog Bun Americans Act and the MI Four-Fruit Salad Red Grapes Dept. of Health and Human Services, City general fund and donations . .

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International Buffet Menu~1
INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY
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Recipe List by Page Number
1 Recipes by Page Number Arugula and Herb Pesto, 3 Lemon-Pepper Arugula Pizza with White Bean Basil Sauce, 4 Shangri-La Soup, 5 Summer Arugula Salad with Lemon Tahini Dressing, 6 Bok Choy Ginger Dizzle, 7 Sesame Bok Choy Shiitake Stir Fry, 7 Bok Choy, Green Garlic and Greens with Sweet Ginger Sauce, 8 Yam Boats with Chickpeas, Bok Choy and Cashew Dill Sauce, 9 Baked Broccoli Burgers, 10 Creamy Dreamy Broccoli Soup, 11 Fennel with Broccoli, Zucchini and Peppers, 12 Romanesco Broccoli Sauce, 13 Stir-Fry Toppings, 14 Thai-Inspired Broccoli Slaw, 15 Zesty Broccoli Rabe with Chickpeas and Pasta, 16 Cream of Brussels Sprouts Soup with Vegan Cream Sauce, 17 Brussels Sprouts — The Vegetable We Love to Say We Hate, 18 Roasted Turmeric Brussels Sprouts with Hemp Seeds on Arugula, 19 Braised Green Cabbage, 20 Cabbage and Red Apple Slaw, 21 Cabbage Lime Salad with Dijon-Lime Dressing, 22 Really Reubenesque Revisited Pizza, 23 Simple Sauerkraut, 26 Chipotle Cauliflower Mashers, 27 Raw Cauliflower Tabbouleh, 28 Roasted Cauliflower and Chickpea Curry, 29 Roasted Cauliflower with Arugula Pesto, 31 Collard Green and Quinoa Taco or Burrito Filling, 32 Collard Greens Wrapped Rolls with Spiced Quinoa Filling, 33 Mediterranean Greens, 34 Smoky Collard Greens, 35 Horseradish and Cannellini Bean Dip, 36 Kale-Apple Slaw with Goji Berry Dressing, 37 Hail to the Kale Salad, 38 Kid’s Kale, 39 The Veggie Queen’s Husband’s Daily Green Smoothie, 40 The Veggie Queen’s Raw Kale Salad, 41 Crunchy Kohlrabi Quinoa Salad, 42 Balsamic Glazed Herb Roasted Roots with Kohlrabi,
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Soups & Salads Forklift Favorites
SOUPS & SALADS Soup of the Day 8/11 Cobb Salad* 18 spring mixed greens, bacon, diced chicken, Tomato Soup 7/10 gorgonzola crumbles, hard-boiled egg, tomatoes, garnished with micro greens and basil puree bleu cheese dressing Soup & Salad 15.50 Roasted Veggie Grain Bowl 17 cup of soup and house salad quinoa, broccoli, cauliflower, chickpeas, cabbage, carrots, avocado, red grapes, red wine vinaigrette House Salad 11 heritage blend lettuce, grape tomatoes, onions, Chicken & Grains* 17 cucumbers, carrots, red wine vinaigrette herb roasted chicken, quinoa, brown rice, dates, carrots, red cabbage, arugula, avocados with chipolte vinaigrette add salmon, shrimp, or chicken 6 FORKLIFT FAVORITES Forklift Burger* 20 Smokehouse Burger* 21 beef patty, lettuce, onions, tomatoes, cheese, toasted ciabatta beef patty, smoked bacon, Beehive Cheese Co. smoked Irish cheddar bun, french fries cheese, chipotle BBQ sauce, toasted ciabatta bun, choose your cheese: smoked Irish cheddar, provolone, french fries smoked gouda, swiss, pepper jack, bleu cheese Turkey Burger* 19 smashed avocado, tomato, lettuce, smoked gouda, creamy sriracha aïoli, wheat bun, french fries veggie patty available upon request or upgrade to Impossible Burger for 3 Blackened Shrimp Tacos* 21 Turkey Bacon Avocado Sandwich* 19 two blackened shrimp tacos, fresh cabbage, pico de gallo, sliced roasted turkey, applewood-smoked bacon, avocado, queso fresco, fresh avocado dressing, corn tortillas, arugula, roasted garlic-honey aÏoli on toasted focaccia bread, french fries herb vinaigrette corn
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Cowboy Caviar
CHOOSE HEALTH: FOOD, FUN, AND FITNESS Recipe Appendix Contents Lesson Recipes 1 Drink Low-Fat Milk and Water 1. Fruit Yogurt Smoothie Instead of Sweetened Drinks 2. Water with a Twist 2 Eat a Rainbow! Eat More 3. Colorful Black Bean Salad Vegetables and Fruits 4. Low-Fat Ranch Dressing for Salad 3 Read it Before You Eat It! The 5. Hummus with Veggies and Pita Nutrition Facts Label 6. Apple Cinnamon Wrap and Roll 4 Make Half Your Grains Whole! 7. Oatmeal Pancakes with Applesauce Eat More Whole Grains 8. Veggie Pick-Pockets 9. Bread-In-A-Bag 5 Healthier Foods – Fast: Eat 10. Broccoli Black Bean Quesadilla Fewer High-Fat, High-Sugar Foods 11. Tortilla Roll-Ups 6 Power Up Your Day: Eat 12. Breakfast Parfait Breakfast! 13a. Top Your Own Oatmeal 13b. Top Your Own Oatmeal: Microwave 1- Serving Version Recipes analyzed using The Food Processor® Nutrition Analysis Software from ESHA Research, Salem, Oregon. Copyright 2011-15, Division of Nutritional Sciences, Cornell University. Cornell Cooperative Extension is an equal opportunity provider and employer. CHOOSE HEALTH: FOOD, FUN, AND FITNESS 1. Fruit Yogurt Smoothie Ingredients: 3 cups (12oz) strawberries or other frozen fruit Nutrition Facts 2 cups fat-free milk Serving Size: ½ cup 1 large banana Servings Per Recipe: 11 ¾ cup low-fat yogurt (vanilla or plain) Amount Per Serving Calories 51 Calories from Fat 3 % Daily Value * Instructions: Total Fat <0.5g 0% Saturated Fat 0g 0% 1. Slightly defrost the frozen fruit, just enough so that it Trans Fat 0g will blend easily. Cholesterol 0mg 0% Sodium 36mg 2% 2.
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Alcovecafe & BAKER Y
LUNCH/DINNER available until 10pm STARTERS OR WHENEVER YOU WANT ‘EM GRILLED PANINI AND MELTS guacamole 8.95 panini grilled on focaccia, and melts grilled on choice of bread, with either yukon gold chunky haas avocados, onions, cilantro, tomatoes, jalapeños and more, served french fries, onion rings, alcove house salad, caesar salad or apple-pear coleslaw with housemade tortilla chips angus beef sliders 12.95 brie + apple panino 11.95 three mini angus beef burgers with applewood smoked bacon, vermont aged brie cheese, granny smith apples and caramelized onions cheddar cheese and horseradish mayo turkey pesto panino 12.95 mini crab cakes 12.95 sliced turkey breast, cave aged swiss, tomato and pesto the usual suspects but loaded with blue fin crab and topped with chipotle aioli philly cheesesteak panino 12.95 shaved roast beef, caramelized onions, sauteéd red bell peppers, mushrooms and SOUP jalepeño jack cheese with au jus on the side soup served with bagel chips croque monsieur melt 12.95 maple glazed ham, aged gruyere, béchamel sauce cup 4.95 bowl 6.95 tuna melt 11.95 half and half 10.95 white albacore tuna salad with aged vermont cheddar and tomato grilled on choice of bread a cup of today’s soup + half of any “grilled panino or melt” sandwich or turkey hummus melt 11.95 a cup of today’s soup + alcove house salad or caesar salad sliced turkey breast, aged vermont cheddar, hummus and fresh basil on choice of bread hearty beanless texan chili with angus beef and chorizo topped with jalapeño jack cheese cup 6.95 BURGERS bowl 11.95 served
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Javed Update
KIMO’S CATERING MENU Here at Kimo’s we are proud to cater *Half tray serves (4-6) people DESSERTS all your events. We take pride in our *Full Tray serves (10-12) people BAKLAVA (2PCS) $4.50 fresh & healthy homemade meals to Rich & sweet made of phyllo dough filled with chopped nuts & sweetened sugar satisfy your palate. BASBOUSA $4.50 CHOOSE YOUR PROTEIN Baked, finely chopped phyllo dough, soaked in sugar-based syrup and topped with nuts. 1 BASE 2 OPTIONS ATAYEF (2PCS) $4.50 Deep fried sambusa dough stuffed with honey HALF TRAY $25 HALF TRAY $50 mixed nuts & coconut. FULL TRAY $50 FULL TRAY $100 CARROT CAKEV Moroccan Rice Meat $4.50 Lentil - Chicken or Lamb Souvlaki CHOCOLATE CAKE $4.50 Quinoa - Daoud Basha Spring Mix - Shawarma (Steak or Chicken) CHEESE CAKE $4.50 - Kefta Kabob GALAKTOBOUREKO $5 - Chicken Adana Kebab - Sujuk 9216 ROCKAWAY BEACH BLVD Phyllo dough, baked to perfection, with butter ROCKAWAY BEACH, NY 11693 semolina custard and honey syrup. Vegetarian/Vegan Options - Vegetable Shawarma 347-926-4384 KUNAFA $5 - Egyptian Falafel Baked, finely chopped phyllo dough, soaked in - Falafel Mahsheaadd *$10 [half tray] or add $20 [full tray].* 347-926-4534 sugar-based syrup and stuffed with nuts. - Ful Medames KIMOSKITCHEN.COM - Bamia OUM ALI [SEASONAL] $8 CHOOSE YOUR If you’d like us to cater contact us at our phone number Crisp puff pastry baked in milk, coconut, mixed one day ahead and we will set it up for you. nuts topped with whipped cream & honey. 3 TOPPING 4 WRAPS Pick any topping from our salad bar.
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International Buffet Menu (Set 1)
International Buffet Menu (set 1) Salad Bar Fresh lettuce Tomatoes with fresh basil gelee, shaved carrots with dried sultana Chicken mousse and corn kernel with red capsicum Fresh bean salad, beetroot and sliced cucumber Choice of dressing and classic condiments Cold Selection Malaysian pasembur with potato gravy Chicken pineapple rice salad with curry dressing Italian antipasto vegetable Coleslaw Rojak buah Achar kuning Keropok goreng campuran Soup Mushroom cream and black truffle soup Assorted homemade bread from our bakery Hot Dishes Ayam percik Breaded fish fillet with tomato tartar dip Oven roasted leg of lamb with rosemary mint sauce Sauté garden green vegetable in oyster sauce with garlic flakes Wok-fried Penang-style kway teow Oven-baked chicken lasagna Garlic fried rice with vegetable dice Steamed rice Dessert Counter Assortment of seasonal cut fruits, chocolate fudge cake tutti fruity cake, apple tart tartin, pineapple upside down, Selection of 4 types of French pastries, 4 types of Malay kuih, deep-fried sesame ball, fruit jelly and assorted macaroon Coffee/tea International Buffet Menu (set 2) Cold Selection Prawn cocktail with kaffir lime mayonnaise Lightly seared tuna loin with wasabi dressing Selection of sushi and maki with pickled ginger Green lip mussels with sweet mustard dressing Marinated Spanish mackerel with condiments Homemade seafood terrine with turmeric pickled vegetable Salad Bar Butter lettuce, red oak leaves, lollo rossa, romaine lettuce Italian seafood salad with kalamata olives, Greek salad with baby shrimps
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Dinspiration: 10 Fast, Easy, Satisfying Spring Salads 1
DINSPIRATION: 10 FAST, EASY, SATISFYING SPRING SALADS 1. BLT Salad Fry a few small cubes of slab bacon for about five minutes or until crisp. Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water. Mix a head of Bibb or romaine lettuce with sliced tomatoes and chopped red onions. Add the bacon to the vegetables and dress with the pureed mixture. Serve with warm, crusty bread. 2. Artichoke Heart Salad Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can certainly use canned or frozen for this), and combine them with thinly sliced fennel, sliced snow peas, chopped green olives, crumbled feta, olive oil and lemon juice. If you want some croutons, chop up some pita (I like the pocket-less kind that looks like flatbread), and cook it in olive oil in a skillet until crisp. Toss those with the salad before serving. 3. Salade Niçoise Boil and salt a pot of water. Chop a couple of potatoes (peeled or not) into half- inch dice and boil until a knife can be easily inserted, about eight minutes. when the potatoes are nearly done, add a handful of trimmed green beans or haricots verts and cook until crisp-tender, just a minute or two. Drain the vegetables and plunge them into ice water to stop the cooking process.
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Maggons Black Bean Salad.Pdf
Lincoln County School District # 2 Page 1 Recipe Oct 4, 2014 Recipe: 001135 MAGGON'S BLACK BEAN SALAD Recipe HACCP Process: #1 No Cook Recipe Source: MAGGON Recipe Group: VEGETABLES Alternate Recipe Name: COWBOY CAVIAR Number of Portions: 11 Size of Portion: 1/2 CUP 902805 BLACK BEANS, LOW SODIUM........................................... 2 CUP Chop celery, onions, tomatoes, green peppers and cilantro. Drain and rinse beans. Mix corn, 011178 CORN,SWT,YEL,FRZ,KRNLS CUT OFF COB,UNPREP... 1 CUP beans, and vegetables todgether. 011143 CELERY,RAW...................................................................... 1/2 CUP,chopped 011282 ONIONS,RAW...................................................................... 1/2 CUP, chopped 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE........ 1 CUP, chopped 011333 PEPPERS,SWEET,GREEN,RAW....................................... 1/2 CUP, chopped 114811 CILANTRO............................................................................ 1/2 TBSP 002048 VINEGAR,CIDER.................................................................. 1/4 CUP Mix vinegar, oil, salt, and pepper together. Pour over vegetables and mix together. 004053 OIL,OLIVE,SALAD OR COOKING....................................... 1/4 CUP 002047 SALT,TABLE......................................................................... 1/2 TSP 002030 PEPPER,BLACK................................................................... 1/2 TSP, ground One #10 can black beans is 110 oz or 26-1/2 cup servings *Nutrients are based upon 1 Portion Size (1/2
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Local Purveyors
lunch BITES: charred eggplant hummus | 9 black eyed peas / feta / spiced peanuts / pita seafood campechan a | 12 crushed avocado / tortilla chips joe’s hot chicken | 10 house pickles / sunbeam carmelized brussel sprouts | 9 cane sugar / fish sauce soup of the day | 7 small or 10 large salads: Local Purveyors: blackened salmon fattoush salad | 15 black hills ranch romaine / lemon garlic vinaigrette / grape tomatoes / pickled onions / 44 farms feta cheese / sumac / crushed pita steak spinach salad | 15 blue horizon seafood cauliflower / picked red onion / candied texas pecans / bleu cheese covey rise farms miso vinaigrette kraftsmen bakery texas seafood cobb | 16 dairymaids avocado / grape tomato / farm egg / texas caviar / crab salad / moonflower farms shrimp / green goddess amy’s ice creams taco salad | 13 animal farms tomato / avocado / olives / chili-grilled chicken /crispy tortilla / lightsley farms cheddar / chili lime dressing grilled chicken caesar | 13 local greens . strawberry / texas pecans / queso fresco chefs wedge salad | 10 house bacon / pickled onion / crumbled egg / peanut dukka / bleu cheese / green goddess sandwiches: All sandwiches offered with a choice of fries or mixed greens texas beef burger | 14 sweet sourdough bun / cheddar cheese / aioli / LTOP / fries lamb meatloaf sandwich | 14 pretzel bun / sundried sambal / feta cheese / pickled green tomatoes grilled chicken sandwich | 12 grilled chicken breast / sweet sourdough bun / LTOP / coriander aioli chef’s club | 13 grilled chicken / bacon / havarti / avocado / sundried
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Dinner 7 24 20
Please cover face Chef Hrant Arakelian Breads Snacks Za’atar Man’oushe | 5 Warm Citrus Olives, cured yolk | 6 Hummus & Dips Hummus, aleppo oil, fresh pita | 7 ✴ chili roasted turnips & candied onions | 2 ✴ add lamb merguez, sweet pepper puree | 3 ✴ add wood roasted jalapeño relish | 2 Muhammara, roasted pepper dip, pomegranate, walnuts, seeded crick crackers | 8 Labneh, pistachio, seeded crick crackers | 9 additional pita | 1 Veggies Fried Brussel Sprouts, teklai garlic sauce, pickled shallots, nigella seed | 10 Fattoush Salad, spring veggies, herbs, toasted pita, citrus sumac dressing | 14 Fried Watermelon salad, shallot & serrano vinegar, feta powder, mint | 13 Roasted Jimmy Nardello Peppers, puffed freekeh, preserved lemons, whipped labneh | 12 Caroline Tomato Salad, fresh savory, whipped tahina, fried garlic, sumac, pomegranate | 12 Asparagus in olive oil, lemon, garlic, apricot & almond duqqah | 12 Cauliflower Kuku’ye Sabzi, pistachio cream, Serrano, radish | 13 Baba Ganoush in its own skin, sumac red onion salad, Kurdish samoon bread | 13 Meat & Seafood M’ahani Lamb Sausage kabob, fig amba relish, grilled lemon | 14 Lamb rillettes, pickled lentil & mustard seeds, cardamon aioli, pita crisps | 13 Pomegranate Glazed Octopus, pickles, whipped feta herbs | 15 Kefta bil Siniyeh, potatoes, eggplant & tomatoes, sesame pita crust | 18 Mussels, spicy shakshouka sauce, herb toum, pita | 18 Chickpea Fried Trout, roasted beet & black olive salad, green charmoula sauce | 22 Confit Chicken Thigh and Seared Breast in spicy adjika sauce, lima bean salad, whipped yogurt | 26 Sauces each | 1 Harissa | Garlic Toum | Amba Sauce | Green Tahina *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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Made from Scratch
A lighter healthier cuisine with a wide variety of vegetarian dishes MADE FROM SCRATCH APPETIZERS MEZZA SAMPLER FALAFEL Selection of hummus, falafel, fattoush, baba ghanouge Vegetarian patties made with chickpeas and fava and grape leaves served with pita. 9.99 beans, parsley, onions, garlic, special spies and HUMMUS deep-fried, served with side of tahini sauce 5.99 Pureed chickpeas, tahini sauce and lemon juice FRIED KIBBEH drizzled with olive oil, served with pita 5.99 Fried cracked wheat stuffed with ground beef, HUMMUS Bel Foul onions special spices and pinenuts 7.99 Pureed chickpeas, tahini sauce and lemon juice FOUL MUDAMMAS drizzled with olive oil, topped with Cooked fava beans, chickpeas, lemon juice and Fava beans, served with pita 6.99 garlic drizzled with olive oil served with pita 5.99 HUMMUS Bel Shawarama GREEN BEAN SALAD Pureed chickpeas, tahini sauce and lemon juice Cooked green beans, onions, tomatoes, drizzled with olive oil, served with pita 8.99 garlic and olive oil 5.99 your choice of chicken or beef LEBANESE WINGS 8pc BABA GHANOUGE Chicken wings fried to golden, tossed in garlic , olive oil, Smoked eggplant pureed, tahini sauce and lemon lemon pepper and garnished with parsley 9.99 juice drizzled with olive oil, served with pita 5.99 BUFFALO WINGS 8pc GRAPE LEAVES Tossed in buffalo or BBQ, served with ranch Rolled vine leaves filled with rice, tomatoes, dressing 9.99 parsley, onions, mint, and olive oil 5.99 FRENCH FRIES 2.99 SOUPS & SALADS ADD THE FOLLOWING TO ANY SALAD FOR 3.00 CHCIKEN SHAWARMA, BEEF SHAWARMA, GYRO
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