Choices Meats Bocoles Beverages Empanadas

Total Page:16

File Type:pdf, Size:1020Kb

Choices Meats Bocoles Beverages Empanadas SPECIALTY COFFEE LUNCH MENU CHOICES Our Coee is a special blend of Mexican beans created (Monday through Friday from 11am to 3pm) Bocoles specically for Viva Itacate Cup of Soup or salad The most popular breakfast food in our 12oz 16oz Mexican branches. Cooked biscuit-like patty Americano (black) $1.80 $2.40 Torta or Bocoles (3) made of corn dough, that are found in the Capuchino $2.50 $3.25 Dessert Huasteca region of Mexico (Tamaulipas, San Espresso $1.50 $1.75 Luis Potosí and Veracruz) and can be lled Flavored $2.50 $3.25 $7.00 with all kinds of meat, cheese and Itacate (w/cream) $2.00 $2.60 vegetables. Lechero $2.50 $3.25 Mocca $2.50 $3.25 TORTAS Torta Mocca Itacate $2.75 $3.50 (with your choice of bread) Is one of the most popular foods in Mexico because it is fast to prepare and easy to carry Cochinita $4.50 and/or eat on the go. Pollinita $4.50 It is on a toasted bolillo roll with beans Ternera $4.50 spread on its soft side and then lled with TEAS & HOT CHOCOLATE Tres Amores (cochinita, pollinita y ternera) $5.00 delicious juicy meats, cheese, onions, Ham and Cheese $4.50 12oz 16oz tomatoes and salsa. Black tea $1.80 $ 2.40 Molletes $4.50 Camomille $1.80 $ 2.40 Molletes Chai Latte $1.80 $ 2.40 An authentic appetizing breakfast item Chai $1.80 $ 2.40 served around Mexico. Cinnamon $1.80 $ 2.40 BOCOLES It is an split open toasted bolillo spread with Green tea $1.80 $ 2.40 Cochinita $1.50 refried beans, topped with ham or any other Orange Ginger $1.80 $ 2.40 Pollinita $1.50 meat, covered with melted cheese, and Ternera $1.50 served with salsa. Hot Chocolate $2.25 $2.75 Frijoles $1.50 Mexican Style Queso $1.50 Extras $0.75 MEATS Cochinita Pibil BEVERAGES This is a delicious traditional Mexican dish EMPANADAS from the Yucatán Península. It is slow-roasted Coke $1.85 pork meat marinated in citrus juices, colored Coke Zero $1.85 Beef with almonds $1.50 with annatto seed, and wrapped in banana Diet Coke $1.85 and raisins. leaves. Sprite $1.85 Mexican Coke $1.85 Spinach and Cheese $1.50 Pollinita Mexican Fanta $1.85 A new wonderful healthier take in the Jarritos $1.85 Poblano with cheese $1.50 traditional cochinita pibil using chicken Apple Juice $1.20 (Not Spicy) instead of pork meat. Bottle Water $1.85 Ham and Cheese Squares $2.00 Ternera Sparkling Water $1.85 Shredded seasoned beef simmered in savory Quiche $2.50 tomato sauce. BAKERY TREATS Cake Slice $3.00 Mini Cakes $4.50 Tres leches Carrot Piña Colada Tres leches Cajeta Mini Chocolate Cake $3.75 Tarts $3.00 Apple Apple with cheese Pineapple Pecan Lemon Key lime Strawberry with cheese BAKERY & CAFÉ Eclairs $2.00 TAKE-OUT MENU Strawberries Chocolate Cookies $1.00 Specialty Coffee Chocolate chip Peanut butter Fine Mexican Breads Morning Breakfast Cookie (Apple, Nuts, Cranberries, oatmeal Pastries and carrots.) Cakes Cinnamon Rolls $2.00 Pecan Paste Cookies $3.00 Lunch 544 Sawdust Rd. Bisquetes Delicious Sweet Bread from The Woodlands, TX 77380 Conchas, Orejas, Manos de piña, 85¢ to manos de queso, piernas, $1.50 281-298-7377 Party Trays empanadas, cuernos, bigotes de almendra, tacos de piña, Tacos de [email protected] queso, our signature bread: HOURS Monday-Friday: 8am to 7pm Itacates de cajeta, itacates de We accept Visa, MasterCard & American Express Saturday: 8am to 5pm queso, itacates de piña Sunday: Closed & much more!!!.
Recommended publications
  • Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
    Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de
    [Show full text]
  • Banquet & Event Menus
    BANQUET & EVENT MENUS rancho las palmas OMNI RANCHO LAS PALMAS RESORT BANQUET & EVENT MENUS The resort features 37,000 square feet of indoor function space, including the 12,900 square-foot Las Palmas Ballroom. There is an additional 45,000 square feet of outdoor function space, which includes the 10,000 square-foot Starlight Terrace. • 444 guest rooms, • 5 boutiques including 22 suites • 5 dining outlets • 28 meeting rooms • Splashtopia – Two 100- • 27 holes of championship foot water slides, 450- golf foot lazy river, sandy beach and splash pad. • 25 tennis courts, including 8 lighted courts • Spa Las Palmas – 20,000 square-foot oasis with 26 • Fully-equipped fitness treatment rooms, sauna, center steam room, pool and boutique. • 3 sparkling pools 41000 Bob Hope Drive Rancho Mirage, CA 92270 706-568-2727 omnihotels.com rancho las palmas Continental Breakfast BREAKFAST All Continental Breakfasts are served with freshly brewed regular and decaffeinated coffee, and a specialty tea selection. Rancho Simple $30 Rancho Deluxe $36 Assorted Fresh Juices Assorted Fresh Juices Chef Neri’s Bakeshop Basket Fresh Seasonal Sliced Fruits and Assorted Sweet Butter, Jams, Preserves Berries Fresh Seasonal Sliced Fruits and Assorted Berries Honey Vanilla Yogurt House Made Granola Assorted Boxed Cereals Rancho Spa $32 Milk and Skim Milk Assorted Fresh Juices Chef Neri’s Bakeshop Basket Sweet Butter, Jams, Preserves Steel Cut Oatmeal Served with Brown Sugar, Local Dates, Golden Raisins, Bagel Bistro Station and Cinnamon Plain and Whole Wheat Bagels, Smoked Salmon, Sliced Tomato, Red Onions, Capers, and Whipped Fresh Seasonal Fruits and Assorted Berries Cream Cheese Build Your Own Parfait Bar Fage Yogurt, Honey, House Made Granola, Dried Fruits and Roasted Nuts Neri’s Bran and Blueberry Muffins and Sliced Zucchini, Carrot and Date Nut Breads Sweet Butter, Jams, Preserves Menus are priced per person.
    [Show full text]
  • Unico-Function-Space.Pdf
    2017 BANQUET MENU Table of Contents Coffee Break Lunch / Dinner Buffet AM COFFEE BREAK INTERNATIONAL BUFFET PM COFFEE BREAK CUEVA SIETE BUFFET COFFEE BREAK SELECTION MI CARISA BUFFET GLUTEN FREE & VEGAN MURA HOUSE BUFFET Breakfast Buffet Kermese AMERICAN BREAKFAST MEXICAN BREAKFAST Canapes MEXICAN CANAPES Plated Breakfast - A INTERNATIONAL CANAPES MEXICAN BREAKFAST AMERICAN BREAKFAST Dinner CONTINENTAL BREAKFAST Chef’s Suggestions Plated Breakfast - B MEXICAN BREAKFAST Paellas HEALTHY COFFEE BREAK CONTINENTAL BREAKFAST Lunch Box AMERICAN BREAKFAST In Room Dinning Nuptial Breakfast Coffee Break AM Coffee Break OPTION 1 OPTION 3 Smoked salmon canape Mini chicken curry sandwiches Goat cheese and blueberries mini turnover Spanish tortilla Chocolate and blueberries cookies Assorted breads Flavored waters Coffee, tea and chocolate station Coffee, tea and infusions station Milk: Soy, almonds and whole Milk: Soy, almonds and whole Water Water OPTION 4 OPTION 2 Dry and seasonal fruits Asparagus and ham in olive rolls Coconut breaded chicken strips in Pastry with ricotta and almonds balsamic strawberry sauce Fruits and Yogurt parfait Chocolate cookies Coffee and tea station Coffee and tea station Milk: Soy, almonds and whole Milk: Soy, almond and whole Water Water Natural juices PM Coffee Break OPTION 1 OPTION 2 Mini Neapolitan pizza Chicken kebabs with rosemary and parsley Beef brochettes in balsamic Paninos with turkey ham, cheese, Capresse bruschettes tomato, lettuce and gouda cheese Summer infusions Juices: orange with carrots and pineapple
    [Show full text]
  • A Mexican Food Fiesta in North Park!
    Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions.
    [Show full text]
  • Special Events
    SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required.
    [Show full text]
  • Fresh Salsa, Guacamole & Escabeche Served with Fresh Fried Tortilla Chips Twice Fried Plantains Served with Harissa Aioli
    MENU ANTOJITOS SALSA PLATTER 6 Fresh Salsa, Guacamole & Escabeche served with Fresh Fried Tortilla Chips TOSTONES 6 Twice Fried Plantains served with Harissa Aioli FRUTA MIXTA 8 Seasonal Fruit with Lime & Havana Spice (v) BABY BELLA SPICY MUSHROOM TACOS 8 Roasted Baby Bella Mushrooms on Corn Tortillas, Pico de Gallo, Cilantro and Queso Fresco (v) HAVANA PAPPAS BRAVAS 8 Harissa Aioli, Pico De Gallo, Queso Fresco (v) HUITLACOCHE BLACKBEAN QUESADILLA 8 Guacamole salad & Queso Fresco (v) add Chicken or Pork 3 PICADILLO EMPANADAS 9 Avocado Crema, Pico De Gallo, Queso Fresco, Cilantro & Lemon Aioli CHORIZO CON QUESO 10 Grilled Flour Tortillas & Escabeche SEAFOOD CAMPECHENA 16 Spicy Seafood Cocktail served with Twice Baked Saltines ENSALADAS Y SOPAS OCHO CHOPPED SALAD 8 Spanish Green Olives, Queso Fresco, Cherry Tomato, Cucumber & Cilantro Vinaigrette AVOCADO SALAD 9 Crunchy Romaine, Fresh Cucumber, Pumpkin Seeds, Shaved Red Onion & Citrus Vinaigrette SPICY CEASAR 9 Chopped Romaine Hearts, Jalapeno Caesar Dressing, Bolillo Croutons CALDO DE PUERCO 8 Pork, Cabbage, Chickpeas, Herbs SOUP & SALAD 8 Your choice of Chopped, Caesar, or Avocado salad with a cup of soup Make it a bowl of soup 2 add Grilled Shrimp to any salad 5 TORTAS Served with Spiced House Made Potato Chips Substitute French Fries 2 HAVANA HIPPIE 12 Fried Green Tomato, Avocado, Black Bean Hummus, Shredded Lettuce, Pickled Red Onion, Lemon Aioli & Queso Fresco(v) HAMBURGUESA 12 Lettuce, Tomato, Pickle & Lemon Aioli add Cheese, Bacon, & Egg 3 or Chorizo Queso 2 CUBANO 14 Achiote Roasted
    [Show full text]
  • The History of a Bakery As We Have Delved Into Different Literature and Podcasts About Food, Much of the Literature Has Explore
    The History of a Bakery As we have delved into different literature and podcasts about food, much of the literature has explored the connections between family and our history, experiences and memories. Historically, food in terms of the humanities is something that has been previously unexplored due to the negative connections between bodily experience and social class; however, we have been making shifts towards seeing the importance of thinking about ourselves and experiences in terms of our senses and more distinctly, our memories and experiences through food. In this sense, the humanities are integral to food studies because it combines a previously unexplored topic to create new knowledge, particularly in relation to the intersectionality of defining aspects of our identities such as race, gender, class, and ethnicity. For my topic, I would like to interview Juan Gonzalez and talk with him about his bakery, La Sevillana and the Mexican foods and breads he sells there. His bakery has been around for many years and has been an important center in his community as La Sevillana not only serves as a panaderia (bakery), but also as a small grocery store providing the neighborhood with essentials such as medicine, water, flour and sugar. The humanities are integral to this because talking with him about his bakery and the historical significance of the foods and breads he serves there, I believe I can also represent the history and identity of the bakery. This discussion will also be Post-Colonial in nature because, in discussing the traditions surrounding Mexican foods and breads, I can discuss the religious and non-religious Mexican traditions celebrated in El Paso, Texas.
    [Show full text]
  • Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
    EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya
    [Show full text]
  • CATERING MENU Breakfast 3
    CATERING MENU Breakfast 3 Breakfast Enhancements 5 Plated Breakfast 6 A La Carte 7 Breaks 10 Lunch Buffet 12 Plated Lunch 17 Boxed Lunches & Bowls 18 Receptions 20 Plated Dinner 29 Dinner Buffet 31 Beverages 33 TABLE OF CONTENTS Catering Food & Beverage Pricing is Subject to a 23% Service Charge & Prevailing Clark County Sales Tax (Currently 8.375%). Consuming Raw or Uncooked Meat, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of a Foodborne Illness. Recipes and Ingredients are Subject to Change Based on Seasonal Availability. Our property tracks the following allergens: BREAKFASTWheat, Dairy, Egg, Peanut, Tree Nuts and Shellfish. Continental Breakfast Buffet “All happiness depends on a leisurely breakfast.” “What nicer thing can you do for someone than – John Gunther make them breakfast?” – Anthony Bourdain Offered to a minimum of 25 guests for 90 minutes of service. Offered to a minimum of 25 guests for 90 minutes of service. Resorts World Continental - $39 Per Person Traditional - $55 Per Person Assortment of Artisan Breakfast Pastries W, D, E, TN Seasonal Sliced Fruits & Berries VG Seasonal Sliced Fruit & Grape Clusters VG Assortment of Breakfast Pastries & Muffins W, TN Individual Yogurts, Almond Granola W, D, TN Daily Selection of Sliced Breads and Artisan Bagels W Chilled Orange, Grapefruit & Apple Juice Sweet Butter, Assorted Preserves, Honey & Cream Cheese D Freshly Brewed WestRock Regular & Decaf Coffee and a selection of Tea Forte Hot Teas Choose (1) One: • Scrambled Farm Fresh Eggs with Chives Traditional Continental
    [Show full text]
  • La Cajeta, Un Dulce De Leche De Cabra
    Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1).
    [Show full text]
  • Winter Citrus
    JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre .
    [Show full text]
  • S.A.L.E. Exclusive Backstage Menu 2020
    Meals will be served buffet-style. Please choose one selection for each meal. S.A.L.E. Exclusive Backstage Menu 2020 BREAKFAST OPTIONS MEXICAN BREAKFAST Fresh Fruit Trio… Cubed watermelon, cantaloupe and pineapple Mexican Churros and Mexican Breads… Cinnamon sugar, chocolate and caramel dipping sauce Breakfast Tacos… Scrambled eggs, pork chorizo, flour tortillas, shredded cheddar cheese, sour cream and red salsa Refried Black Beans… Queso fresco and jalapeno pepper CLASSIC AMERICAN Fresh Whole Fruit… Bananas, sweet oranges, red and green apples Breakfast Breads… White and wheat toast, assorted mini muffins, sweet butter and fruit marmalade Scrambled Eggs… Sweet butter and chopped green onions Smoked Bacon or Pork Sausage… Roasted Breakfast Potatoes… Red potatoes with peppers and roasted onions INTERNATIONAL BREAKFAST Fresh Fruit Salad… Seasonal fruit and fresh berries Granola and Yogurt Bar… Fruit yogurt, granola and dried fruits Ham and Egg Frittata… Diced ham, eggs, spinach and cheddar cheese Hash Brown Potatoes… Crispy browned with sweet butter Meals will be served. buffet-style. Please choose one selection for each meal. S.A.L.E. Exclusive Backstage Menu 2020 LUNCH/DINNER OPTIONS RODEO MENU TAS TE OF I TAL Y Fiesta Cole Slaw Salad… Garden Salad… Green and red cabbage, julienne carrots, Chopped romaine and iceberg lettuce, jicama, poblano pepper, cilantro, cucumber, tomatoes, shredded cheddar red onions and creamy cole slaw dressing cheese, croutons, Italian and balsamic vinaigrette BBQ Sliced Brisket… In house mesquite wood smoked,
    [Show full text]