DOCSLIB.ORG

Kilimanjaro Sample Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kilimanjaro Sample Menu Kilimanjaro Sample Menu DAY 1: Big tree Camp (Mti Mkubwa) Lunch box- Fruits Arrive at camp- Tea or coffee, biscuits, cashew nuts, popcorn Dinner- Starter: Cream of pumpkin soup with garlic bread Main course: Fried fish fillet served with boiled potatoes and green vegetables Dessert- Bananas, oranges Tea and coffee DAY 2: Shira One Camp ​ Breakfast- Morning tea, coffee, juice Assorted fruits Toast with butter, honey and peanut butter Oatmeal, sausage or bacon, eggs, hash browns Lunch- Fried chicken Cheese sandwich served with cucumber Soup and fresh carrots and cucumber Fruit, chocolates Arrive at camp: Hot drinks, popcorn, peanuts and cakes ​ ​ Dinner- Plantain stew with kachumbari(red onion/tomato salad) and bread Spaghetti ragu, mashed potatoes, cabbage & vegetable salad Dessert – Banana fritters, tea, drinking chocolate. DAY 3: Shira Two Camp ​ Breakfast- Morning tea, coffee, juice Omelet, eggs, toast Cornflakes with hot milk Assorted fruits Kilimanjaro Sample Menu Lunch- French toast with hard-boiled eggs Guacamole and cakes Juice, mangos, bananas, cashews Tea, coffee and drinking chocolate Arrive at camp: Hot drinks, mahamri (East African donuts) and biscuits Dinner- Fresh cream of vegetables soup with bread, Fried rice with meat and chapati (thick tortilla) Dessert- Scrambled eggs Pineapple flambé or mangos Tea or coffee DAY 4: Baranco Camp ​ ​ Breakfast- Morning tea, coffee, juice Assorted fruits Toast Oatmeal, scrambled eggs with cucumber and tomato slices Tea, coffee Lunch- Carrot soup with bread Potato salad with chicken Spaghetti bolognese Mixed fruits and cakes Arrive at camp: Hot drinks, peanuts and biscuits Dinner- Starter: Fresh cucumber soup with chapati and green beans Macaroni pasta with tomato sauce and fried mushrooms Plantain beef stew with spinach or cabbage salad Dessert- Banana fritters Fruit salad Tea or coffee Kilimanjaro Sample Menu DAY 5: Karanga Camp ​ ​ Breakfast- Morning tea, coffee, juice Assorted fruits Oatmeal, sausage, eggs, hash browns, toast Lunch- Fried chicken Cheese sandwich served with soup and fruit Fresh carrots, cucumber and chocolates Arrive at camp: Hot drinks, popcorn, peanuts and cakes ​ ​ Dinner- Fresh soup with bread Spaghetti Ragu Mashed potatoes, cabbage and vegetable salad Dessert – Banana fritters, tea/coffee, drinking chocolate DAY 6: Barafu Camp ​ ​ Breakfast- Morning tea, coffee, juice Assorted fruits Oatmeal, toast, eggs, sausage and sliced tomato Lunch- Spinach and carrot soup with bread, bacon and french fries Juice Chocolates, watermelon and oranges Arrive at camp: Hot drinks, popcorn and biscuits Dinner- Potato leek soup with garlic bread Beef stew and rice Chicken and rice Fruit salad Tea or coffee DAY 7: Barafu to Uhuru/ Mweka Camp- SUMMIT DAY Midnight Breakfast - Hot drinks Assorted fruit Kilimanjaro Sample Menu Oatmeal or cornflakes with hot milk, toast Biscuits and chocolates Lunch- Chicken noodle soup Mixed fruits Cheese sandwich with mixed vegetables Pasta salad with mixed vegetables Cashews, chocolates, juice Dinner- Vegetable soup with chapati Mashed potatoes Spaghetti with spiced ground beef and vegetable sauce Dessert- Fresh fruit salad, tea or coffee DAY 8: Mweka Camp ​ Breakfast- Morning tea, coffee, juice Cornflakes with milk or oatmeal, eggs, hash browns Toast Fruit Lunch- Lunch Box at Mweka gate with champagne, beer, wine, soft drinks and fresh fruit .
Load more

Recommended publications
  • Relation Between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
    foods Article Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads Ewa Raczkowska * , Karolina Ło´zna , Maciej Bienkiewicz, Karolina Jurczok and Monika Bronkowska Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland * Correspondence: [email protected]; Tel.: +48-71-320-7726 Received: 23 July 2019; Accepted: 30 August 2019; Published: 1 September 2019 Abstract: The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 1.1 years, and an average body mass index of 21.2 2.0 kg/m2. The GI of the analysed ± ± food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively. Keywords: glycaemic index; glycaemic load; yeast dough 1. Introduction In connection with the growing number of lifestyle diseases, consumers pay increasing attention to food, not only to food that have a better taste but also to food that help maintain good health.
    [Show full text]
  • Toaster Oven
    840073000v02.qxd 6/29/01 1:58 PM Page 1 Toaster Oven Safety ............................................ 2 Parts and Features ...................... 5 To Toast ........................................ 6 To Bake.......................................... 8 To Broil .......................................... 8 Cleaning ........................................ 9 Troubleshooting ........................ 10 Customer Service in USA 1-800-851-8900 840073000 840073000v02.qxd 6/29/01 1:58 PM Page 2 15. Oversize foods or metal utensils must not be inserted in a IMPORTANT SAFEGUARDS toaster oven as they may create a fire or risk of electric shock. When using electrical appliances, basic safety precautions should 16. A fire may occur if the toaster oven is covered, touching or near always be followed, including the following: flammable material, including curtains, draperies, walls, and the 1. Read all instructions. like, when in operation. Do not store any item on top of the 2. Do not touch hot surfaces. Use handles or knobs. appliance when in operation, or before the appliance cools 3. To protect against electrical shock do not immerse cord, plug, down. or toaster oven in water or other liquid. 17. Extreme caution should be exercised when using containers 4. Close supervision is necessary when any appliance is used by constructed of other than metal or glass. or near children. 18. Do not store any materials, other than Hamilton Beach/ 5. Unplug from outlet when not in use and before cleaning. Allow Proctor-Silex, Inc. recommended accessories, in this oven. to cool before cleaning appliance and putting on or taking off 19. Do not place any of the following materials in the oven: paper, parts. cardboard, plastic, and the like. 6.
    [Show full text]
  • Hot Sandwiches Burgers
    SANDWICH BOARD MAKE IT DELUXE! INCLUDES: POTATOES, OR RICE, AND CHOICE OF COLESLAW, OR CUP OF SOUP 3.25 | FRIES ONLY 2.25 WE CAN MAKE ANY SANDWICH ON PITA BREAD OR WRAP 0.75 CONEY ISLAND 2.55 Hot dog topped with chili and onions CORNED BEEF & SWISS 6.50 Grilled on Rye bread REUBEN 6.95 BURGERS Our lean, juicy corned beef with Swiss cheese and sauerkraut, on grilled Rye bread ¹/³ lb. Angus Ground Beef, Broiled and Served with Lettuce, TURKEY REUBEN 6.75 Tomato, and Pickle Garnish Our fresh turkey with Swiss cheese and sauerkraut, Make It a Double Burger add 3.50 on grilled Rye bread HAMBURGER COLD HAM OR TURKEY SANDWICH 4.95 5.95 CHEESEBURGER Hand cut fresh, ham or all white meat turkey, 5.50 served with lettuce, tomato and mayo BACON CHEESEBURGER 5.95 MUSHROOM SWISS BURGER 5.95 SLIM HEO 6.95 Grilled ham, Swiss cheese with lettuce and tomato HEO’S BURGER 7.95 ½ lb. hamburger with bacon, mushrooms, grilled FRENCH DIP 6.95 onions, and Cheddar cheese Lean, thin sliced roast beef, served on a French Roll with Au Jus PAULI BURGER 6.50 TUNA SANDWICH 6.25 1/3lb. hamburger with Cheddar cheese, bacon & Albacore tuna served on your choice of toast with lettuce and tomato sunny side up egg CRISPY CHICKEN SANDWICH 6.95 Breaded chicken breast served with Swiss cheese, lettuce and tomato B.L.T. 5.75 Generous portion of bacon with mayo, lettuce and tomato TRIPLE DECKER CLUBS GRILLED CHICKEN PITA 5.95 TRIPLE DECKER CLUB 6.95 Breast of chicken with lettuce and tomato Choice of ham or turkey with bacon, Swiss GYROS SANDWICH 6.25 cheese, lettuce, tomato
    [Show full text]
  • French Toast Breakfast Flatbread Biscuits and Gravy Skillet Philly Skillet Caffrey Breakfast Breakfast Burrito House Pancakes Lo
    FRENCH TOAST 3 Thick slices of Texas toast dipped and seared in cinnamon apple buttermilk. Comes with butter and syrup - 8 BREAKFAST FLATBREAD Monterey jack cheese, Graziano sausage, bacon, scrambled eggs, red onions, greens peppers and mozzarella cheese. Served on our flatbread - 11 BISCUITS AND GRAVY SKILLET Biscuits and gravy with two eggs done to your liking. Served with hash browns - 11 PHILLY SKILLET Philly beef, peppers, onions, mozzarella cheese on a bed of hash browns. Topped with two eggs however you like. Comes with a side of toast or 2 pancakes - 11 CAFFREY BREAKFAST 2 Eggs, 4 bacon or 2 sausage pattys, hash browns and your choice of toast or 2 pancakes - 10 BREAKFAST BURRITO Graziano sausage or bacon, red onions, peppers, monterey jack cheese and scrambled eggs wrapped in a flour tortilla. Severed with hash browns and a side of salsa - 10 HOUSE PANCAKES 4 Pancakes served with butter and syrup - 7 Add chocolate chips or strawberries for $2 1/2 order $5 LOADED HASH BROWNS A double order of hash browns with your choice of cheese and 4 items - 8 Add toast or 2 pancakes $2 Add two eggs $3 BUILD YOUR OWN OMELETTE Two egg omelette with cheese and your choice of 4 items. Comes with hash browns and your choice of toast or 2 pancakes - 10 Graziano Sausage, Ham, Bacon, Pepperoni, Onions, Tomatoes, Jalapeños, Mushrooms, Black Olives, Green Peppers, Sweet Peppers, Pineapple Cheeses - American, Swiss, Cheddar, Pepper Jack, Mozzarella ADD ONS TO ANY ORDER toast $2 | 2 sausage patties $3 4 bacon strips $3 | hash browns $3 - with cheese $4 2 biscuits and gravy $5 | 2 eggs $3 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
    [Show full text]
  • Our Twist on the Classic South Indian Lentil Soup. We're Cooking up Lentils
    35 Our twist on the classic South Indian lentil soup. We’re cooking up lentils and 15 acorn squash, in a creamy curry stew. With fresh apple chunks and bell peppers, 1 Whisk it’s fresh and crunchy and totally delicious. Served with warm naan. EQUIPMENT Health snapshot per serving – 535 Calories, 20g Fat, 87g Carbs, 14g Protein, 12 Saucepan with a Cover Freestyle Points Large Skillet Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. FROM YOUR PANTRY Olive Oil Salt & Pepper 7 MEEZ CONTAINERS Mirepoix Lentils Broth Starter Acorn Squash Apple Bell Peppers Naan INGREDIENTS: Naan Bread, Apple, Acorn Squash, Bell Peppers, Coconut Milk, Carrot, Tomato, Pumpkin, Lentils, Celery, Onion, Garlic, Ginger, Coriander, Garam Masala, Thyme, Curry Powder, Cinnamon, Vegetable Stock, Lime, Kosher Salt, Black Pepper. 1. Cook the Broth Heat 3 Tbsp olive oil in a saucepan over medium low heat. When the oil is hot, add the Mirepoix and cook until the onions start to turn golden brown and the mix is aromatic, about 2 to 3 minutes. Turn the heat to high and add the Lentils, Broth Starter, and Acorn Squash along with 2 cups of water. Bring to a boil, making sure to scrape the bottom for the tasty bits. Lower the heat to medium, cover, and simmer until the lentils soften and their texture is creamy, about 20 minutes. 2. Add Apples and Bell Peppers When the soup has about 5 minutes left to simmer, cut each Apple into quarters and then dice each quarter into ½” cubes.
    [Show full text]
  • French Toast Makes 4 Two-Piece Servings
    Name _________________________________________ Date _______________ Read the recipe and answer the questions. French Toast Makes 4 two-piece servings. What to do: You’ll need: 1. Combine eggs, sugar, milk and spices in a • 4 eggs bowl. • 4 tablespoons sugar 2. Put sliced bread into mixture and turn until • ½ cup milk bread is soaked. • ½ teaspoon cinnamon 3. Melt 4 tablespoons butter in frying pan. • ¼ teaspoon nutmeg 4. When butter bubbles, place soaked bread • 4 to 6 tablespoons butter in pan and brown on both sides. • 8 slices of bread 5. Add additional butter to pan when needed. • maple syrup 6. Place two pieces on each plate, cover with • powdered sugar maple syrup and sprinkle with powdered sugar. From Rookie Cookie’s Goodies, The Mini Page® 1. Which things are most important in this recipe? a. Powdered sugar and nutmeg b. Cinnamon and maple syrup c. Bread and milk d. Eggs and sugar 2. How many servings will this recipe make? a. 2 b. 4 c. 6 d. 8 3. In which step should you be the most careful? a. Step 1: Combine eggs, sugar, milk and spices in a bowl. b. Step 2: Put sliced bread into mixture and turn until bread is soaked. c. Step 4: When butter bubbles, place soaked bread in pan and brown on both sides d. Step 6: Place two pieces on each plate, cover with maple syrup and sprinkle with powdered sugar. 4. If you wanted to change the recipe to make 8 servings, what would you have to do? a. Melt the butter longer b.
    [Show full text]
  • French Toast
    40491-110034440 French Toast WHOLE SLICE, WHOLE GRAIN, CINNAMON GLAZED Commodity Code: 100047 Product Specifications UPC/GTIN 10038057404912 Product Description Distributed Frozen Whole slices of whole grain French toast dipped in egg and sweetened with Shelf Life 270 Days Frozen a cinnamon sugar glaze individually packed in a heatable wrap. Servings per Case 110 Pack Size 110/2.9 oz. Product Attributes Net Weight 19.93 lbs. Gross Weight 21.68 lbs. IW F X No high fructose corn syrup, artificial colors and artificial flavors. Box Dimensions 16.0" x13.313" x 10.438" Cube 1.29 Cubic Ft Meal Pattern Contribution Pallet 9 Tie X 7 High (63 boxes) Material Pack Type Individually Wrapped M|MA = 1.00 oz. Eq G = 1.50 oz. CN Labeled Yes Religious Designation None CN 087131: Each 2.90 oz. serving of Whole Grain Cinnamon Glazed French Toast provides 1.00 oz. equivalent meat alternate and 1.50 oz. equivalent grains for the Child Nutrition Meal Nutrition Facts Pattern Requirements. Serving Size 2.9 oz. Calories Per Serving 210 Heating Instructions % Daily Value Total Fat 7g 9% THAW: PREP HEAT: Saturated Fat 2.5g 11% 3-5 DAYS IN CASE 350ºF 10 MIN. Trans Fat 0g • Place on sheet pan with Cholesterol 105mg 35% Quick thaw (24 hours): If frozen: Increase heat Unpack and place on sheet liner or non-stick spray time to 12 minutes Sodium 300mg 13% pans in refrigerator Total Carbohydrates 28g 10% Dietary Fiber 2g 8% INGREDIENT STATEMENT: Whole Wheat Bread [Whole Wheat Flour, Water, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Total Sugars 8g Riboflavin, Folate), Sugar, Wheat Gluten, Yeast, Soybean Oil, Salt, Calcium Propionate (to retard spoilage), Dough Improver: (Malted Wheat Added Sugars 8g 16% Flour, Enzymes, and 2% or less of Ascorbic Acid)].
    [Show full text]
  • Yeast Bread Handling and Storage
    Yeast Bread Handling and Storage Holding baked bread: To prevent staling or hardening (see Note below) • Never refrigerate unless filled with custard or meat. • Never hold in cool or drafty place even if wrapped. • Staling occurs most rapidly between 20 and 50º F. • Cool products to an interior temperature of 90º F., then wrap. • Hold products at 70-95º F. and under 110º F. Crusty breads: • Store in packaging with end open or in breathable plastic bags. • Use the day they are made or freeze immediately after cooling to interior temperature of 90º F. Refresh and warm breads just prior to serving: • Warm bread before serving if it is 60º F. or colder • Place crusty breads/rolls in very hot oven, unwrapped, for 2 to 5 minutes. • Soft rolls may be wrapped/covered and placed in a very hot oven for 5 minutes to warm, or placed in a food warmer at 95–105º F. • Do not warm breads in microwave—they are too easily over-heated and will harden more rapidly. • Keep warm breads covered as long as possible; hold in a 95º F. place. Freezing: Freezing bread the day it is baked will mean the bread is the same as day-old when thawed. (Holding bread at 70-95º F. in a draft free place for 24 hours will be the same result.) • Freeze bread if it will be two days before use. • Wrap in air-tight, freezer-suitable packaging. Label with “date in” “date out” information. • Freeze and maintain frozen rolls or breads at 0º F. • Breads will keep frozen for several weeks.
    [Show full text]
  • Quick Tips for Using Your Oster® Countertop Oven
    QUICK TIPS FOR USING YOUR TO USE ALL OTHER FUNCTIONS OSTER® COUNTERTOP OVEN Place food on Wire Rack. Follow steps 4-5 to modify preset time and temperature. Otherwise, skip to step 6. Model: TSSTTVDFL1 1 Turn the Temperature Knob to select the Refer to your Oven Manual for Important Safeguards and cleaning instructions. 4 desired temperature. BEFORE USING YOUR COUNTERTOP OVEN • Remove any stickers and papers in and on the countertop oven. • Clean the wire rack, broil rack and baking/cookie pan with hot water, a small amount of dishwashing liquid and a nonabrasive sponge or cleaning pad. ** During initial start up, you may detect a slight smell and/or smoke. Don’t worry this is normal. Turn the temperature to 450º and let run for approximately 5 minutes to allow the smell or Close glass door completely. smoke to dissipate. 2 Warning: Make sure there is a 6-inch (15.24cm) clearance between the countertop oven and any other surface. Turn the Time Knob to select the desired TO USE THE TOAST & BAGEL FUNCTIONS 5 cooking time. We simplified toasting for more precise, consistent results with less hassle. Place food on Wire Rack. Turn the Time Knob to select the desired 1 (Use bottom rack position for best results.) 4 shade setting. Turn the Function Knob to Pizza, Bake, 3 Broil, Cookies, Roast, Warm, Defrost or Reheat. The selected function will be highlighted on the LCD. Press the Start/Cancel Button to start the 6 cooking process. When complete, three beeps will sound. Close glass door completely. Press the Start/Cancel Button to start the 2 5 toasting process.
    [Show full text]
  • Crepes, French Toast & Flatbread Brunchy Stuff Serious Sides…
    If a menu item says assorted veggies it is mushrooms, onions, peppers & Crepes, French Toast & Flatbread broccoli. They are already mixed so please order it without veggies if SillyCrepes 10 -Silly made crepes filled and topped with your choice you are allergic or don’t like one of them….Thank you. of: Diced smoky ham, sautéed greens & caramelized onions The Full Monte 12 -Silly’s potato bread done “French toast style” topped with hollandaise sauce –Or- stacked with smoky ham slices, Swiss & mozzarella cheese melted ~V~ Goat cheese, warm mixed berries & whipped cream -Or- then topped with candied maple bacon served with home fries ~V~ Sliced fresh bananas, Silly made butterscotch sauce, chopped salted almonds & whipped cream Monster Hash 12 -A slice of char-grilled bread piled high with spinach, pickled red onions, Silly’s own corned pork hash, sunny side BonzoCrepes 10.5 GF – Silly made chickpea flour & flax seed crepes eggs & hollandaise sauce comes with home fries-served open faced filled and topped with your choice of: Ooh La La 11 -Silly’s crepes stuffed with garlicky fried chicken Diced smoky ham, sautéed greens & caramelized onions drizzled with thyme & black pepper honey comes with home fries topped with hollandaise sauce –Or- Piggy Went to Market* 13 Gf Silly’s own corned pork hash topped ~V~ Goat cheese, warm mixed berries & whipped cream –Or- with sautéed greens & sunny side eggs ~V~ Sliced fresh bananas, Silly made butterscotch sauce, 1 Foot in the Gravy 10.5 -Sweet, red & white potato home fries chopped salted almonds
    [Show full text]
  • Bread Facts Pdf, Epub, Ebook
    BREAD FACTS PDF, EPUB, EBOOK Ward Baking Company | 126 pages | 10 Sep 2016 | Wentworth Press | 9781360707860 | English | United States Bread Facts PDF Book Today, sandwiches using ciabatta are available at many different food chain establishments such as Jack in the Box and Einstein Bros Bagels. As the moisture seeps from the inside to the crust during the defrosting process, you don't need to add any more water. Egyptians were the first to add yeast to bread, transforming it from a flat bread to something lighter. There is evidence supporting the belief that humans were making bread at least 30, years ago. One slice of white bread 30 grams contains 79 calories. Then divide the dough into 12 pieces and let the children roll them into long sticks. Story by Paul Galdone. Examples include corn, rice, wheat, barley, and oats. This, in and of itself makes it a healthier choice: Studies have shown that processed foods are linked to a slew of negative health consequences, including an increased risk of cardiovascular disease and increased risk of mortality. Related Posts. Place on lightly greased baking sheet. Per capita consumption of pasta in the United States was 22 pounds in and in was at When made with whole wheat flour, it is known as ciabatta integrale. The Roman welfare state was based on the distribution of grain to people living in Rome. The children can "wash" the items. Wheat was introduced by the first English colonists and quickly became the main cash crop of farmers who sold it to urban populations and exporters.
    [Show full text]
  • Ani's Cinnamon Bread French Toast Sandwich
    SERVED MONDAY - FRIDAY 7:00AM to 10:30AM, SATURDAY, SUNDAY & HOLIDAYS UNTIL 11:00AM BREAKFAST MENUWWW.BIGCITYDINERHAWAII.COM Twitter-square ANI’S CINNAMON BREAD FRENCH TOAST SANDWICH WEEKDAYWEEKDAY BREAKFASTBREAKFAST SPECIALSSPECIALS Served Monday to Friday 7am ’til we’re out! GF V GF V V Week #1 GF V VNEW Week #4 BACON jalapeños FRIED RICE V Li Hing mango pancakes Honey-cured bacon, fresh jalapeños, egg, sweet & Old fashioned pancakes topped mango chunks, green onions...$10.79 mango infused milk syrup and whipped cream then With two fresh local eggs…$11.99 powdered with Li Hing…$11.99 GF V GF V V Week #2 V Week #5 REAL SHRIMP FRITTATA REAL CRAB FRITTATA An open faced omelette with real shrimp, sweet onions, An open faced omelette with real crab, sweet onions, fresh mushrooms & spinach. Topped with fresh mushrooms & spinach. Topped with real sour cream & diced tomatoes…$12.49 real sour cream & diced tomatoes…$12.49 GF V GF V V Week #3 V Week #6 CHEF D’s BREAKFAST WRAP BREAKFAST QUESADILLA with HOMEMADE SALSA with HOMEMADE SALSA A soft tortilla shell filled with country-style ham, A grilled tortilla shell filled with country-style ham, scrambled eggs, sweet onion, diced tomatoes, scrambled eggs, sweet onion, diced tomatoes, bell peppers, cheddar & jack cheese. Served with Chef’s bell peppers, hash browns, cheddar & jack cheese. homemade salsa & your choice of steamed white rice or Served with Chef’s homemade salsa topped with brown rice, paniolo potatoes or golden real sour cream drizzle…$11.49 hash browns…$10.49 GF V V -Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
    [Show full text]