Fumaré Meats & Deli

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FUMARÉ MEATS & DELI Chicago French Market PHONE AHEAD Ogilvie Transportation Center/ Lower Level 312-930-4220 131 N. Clinton OPEN AT 7AM Nothing Fancy…Simply Delicious! Our “Specialty” Montreal-Style Smoked Pastrami on Rye...$8.99 ea. w/Cheese...add $1.00 Prepared “On‐Sight”. Bring your appetite... We’re Smokin’! European-style Sandwiches Served 7am -7pm (Or until supplies last!) $6.99 ea. Choose from our daily selection of freshly prepared “Grab ‘n Go” Favorites… Located in the refrigerated case! #1 Royal Ham & Swiss #2 Our “Signature Sandwich” Gypsy Bacon, Danish Bacon & Boiled Ham Combo #3 Turkey Breast & Provolone #4 Daily Special ( Mon-Fri Only) Look for it on display! “Grab ‘n Go” Sandwich & Chips...$7.49 “Grab ‘n Go” Sandwiches served on ciabotta roll with butter, lettuce & tomato. Mayonnaise, Dijon, salad mustard or seasoned oil available upon request. (Special orders are always accepted, but will be charged an additional $1.00 Sorry, no exceptions!) Our “Made to Order Select Selections”...$7.99 ea. #5 Liverwurst on bagel (Westphalian or Braunschweiger) #6 Brie en Pain (on baguette) w/ jam) #7 Caprese (Fresh Mozzarella w/ tomato, basil & herb relish on baguette) #8 Smoked NOVA Salmon Sandwich (w/cream cheese, tomato, onion, & capers on toasted bagel) or Plate* served w/ ½ Baguette. Design Your Own** Choose your favorites from our deli case -up to 2 meats and 1 cheese**). **Additional charges on select premium ingredients Toasted Bagel*...$1.75 Organic PB & J...$3.99 Bagel w/Cream Cheese*...$2.50 Bread & Butter Baguette...$1.85 w/ Lox Spread*...$3.50 Sausage Snack Packs...$2.75/bag Any domestic cheese sandwich*...$5.99 Old Fashioned Kosher Dills...$2.00 *Tomato & Onion...$0.25 add’ Chips...$0.75 Sandwich selections & prices subject to change. Peanut & wheat products are used in our kitchen. Please be mindful of our “Waste Awareness”...if you do not need paper products, please let us know. Thank You! .

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Homemade Pastrami with Coriander-Pepper Rub
HOMEMADE PASTRAMI WITH CORIANDER-PEPPER RUB SERVES: 6 TO 8 | PREP TIME: 10 MINUTES | SOAKING TIME: 8 TO 16 HOURS | COOKING TIME: 4½ TO 5½ HOURS STANDING TIME: 1 HOUR | CHILLING TIME: AT LEAST 8 HOURS | SPECIAL EQUIPMENT: SPICE MILL; WATER SMOKER; 2 LARGE HANDFULS APPLE WOOD CHUNKS; HEAVY-DUTY ALUMINUM FOIL; SPRAY BOTTLE FILLED WITH WATER; INSTANT-READ THERMOMETER RUB A butcher in a New York deli might take weeks to make cured, spice-crusted, and smoked pastrami from raw 1½ tablespoons black peppercorns brisket, but my streamlined version starts with a store-bought corned beef, greatly reducing the prep time. 1½ tablespoons coriander seed 1½ teaspoons yellow mustard seed 1½ teaspoons paprika 1 In a spice mill coarsely grind the peppercorns, aluminum foil. Spray the brisket on both ¾ teaspoon granulated garlic coriander seed, and mustard seed (see tip sides with water, and then tightly wrap in the ¾ teaspoon granulated onion No. 2 below). Put the ground spices in a bowl foil. Return the brisket to the smoker and ¾ teaspoon crushed red pepper flakes and add the remaining rub ingredients. continue cooking over indirect low heat, with the lid closed, until an instant-read thermometer 1 corned beef brisket, about 2 Drain the brisket and rinse well under cold inserted into the thickest part of the meat 4 pounds, preferably the flat end running water. If necessary, trim the fat cap so registers 190°F to 195°F, 2½ to 3½ hours more. Vegetable oil it is about ⅓ inch thick, but no less. Place the Remove from the grill, open the foil, lift the brisket in a deep roasting pan or other food-safe brisket from the juices, and place it on a clean container and cover it completely with cold piece of foil.
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Nutritionals Updated
Nutritionals Updated - TooJay's Menu Please be aware that during normal kitchen operations involving shared cooking and preparation areas, the possibility exists for cross contact with allergens and gluten- free products. Please be aware that we use common fryer oil so cross-contact with any fried items may occur and could include egg, fish, milk, nut, soy and wheat allergens. Every opportunity is taken to minimize the exposure where possible. Due to these Calories Sugars (g) Protein (g) Total fat (g) Trans fat (g) circumstances, we are unable to guarantee that any menu item can be completely free Sodium (mg) Dietary fiber (g) Dietary Potassium (mg) Saturated fat (g) Calories from fat Calories (mg) Cholesterol Poly unsat fat (g) Carbohydrates (g) Carbohydrates of allergens. fat (g) Mono unsat Limited Time Offer (LTO) Seasonal Items Turkey Cranberry Griller (with slaw, fries and pickle) 1000 390 44 17 0 5 4.0 125 3250 470 109 6 34 Pastrami Grilled Cheese Roasted Veggie Pasta 1410 770 87 18 23 37 30 1310 770 131 10 8 Roasted Veggie Pasta with Chicken 1730 840 95 20 24 40 200 1590 1280 131 10 8 Roasted Veggie Pasta with Shrimp 1530 780 89 18 23 38 270 1580 990 131 10 8 Red Velvet Cake (Slice) 680 290 33 15 0 5 4.5 85 860 160 88 1 64 33 Red Velvet Cake (Whole) 5640 2410 272 120 2.0 44 39 680 7160 1330 731 8 526 265 Starters Beer Battered Onion Rings w/ Remoulade sauce 1490 1050 119 19 25 2180 30 95 19 10 Cheese Blintzes (2) - plain 880 560 63 25 0 15 8 290 760 250 62 39 19 Cheese Blintzes (2) w/ blueberry topping 1030 560 63 25 0 15 8 290
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BREAKFAST Sabich Platter Hummus, Tahina, Jerusalem Salad, Eggplant, Latke, Egg, Mint, Parsley, Amba & Harissa with Pita
BREAKFAST Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, latke, egg, mint, parsley, amba & harissa with pita..............10.95 Served until 2:00 Weekdays, 3:00 Weekends Kasha Varnishkes (v optional) Hash Browns Mon-Thurs / Home Fries Fri-Sun Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour Two strictly fresh eggs Any style ...........................8.95 cream ..............................................................................................9.95 With grilled pastrami, salami or sausage .....................12.25 Brisket au jus, no vegetables ....................................................12.95 Eggs & Onions Scrambled Eggs and Onions ..........9.95 Egg Za’atar Pita With labne, tahina, zhoug, Jerusalem salsa, mint and parsley ................................................................7.75 LEO The classic. Lox, Eggs, and Onions .....................15.25 Shakshouka (v) One egg baked in rich, spicy tomato sauce TEO Same as above, sub 3 oz smoked trout...............14.95 with cumin, oregano and parsley. Served with pita, labne, Kippers & Eggs Half kipper, two eggs any style and zhoug ..............................................................................................9.95 grilled onions .....................................................................14.95 Saul’s Deli Hash Delectable morsels of corned beef, Plain Omelette ...............................................................8.95 pastrami, salami and hash browns with two poached eggs and Add sauteéd
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Pastrami on Rye with Deli Mayo and Fresh Pickles Ingredients Pickling
Pastrami on Rye with Deli Mayo and Fresh Pickles Recipe courtesy of Caroline McCann. Caroline’s favorite recipe on the EGG is pastrami, which is cooked daily at her butchery and is delicious – just ask any of her loyal customers! Ingredients 4½ lbs (2 kg) grassfed beef brisket – deboned, fat on Hickory chips for smoking Pickling Mix 3 cups (.7 L) water ¼ cup (60 ml) kosher salt ¼ cup (60 ml) brown sugar 2 bay leaves 1 tbsp (15 ml) coriander seeds, crushed 1 tsp (5 ml) peppercorns, crushed 1 tbsp (15 ml) mustard seeds, crushed Place all ingredients in a pot and heat until sugar is dissolved. Using the Stainless Steel Flavor Injector, inject the pickling mix into the meat. Place the brisket in a deep dish, pour in the remaining pickling mix and cover dish with cling wrap. Place in the back of the refrigerator for 3 days. Nurse it by turning it every day and making sure the pickling covers the meat. After 3 days take it out and soak it for 8 hours in cold water. Pat dry. Rub 4 tbsp (60 ml) fresh coarsely ground black pepper 2 tbsp (30 ml) coriander powder 1 tsp (5 ml) mustard powder 1 tbsp (15 ml) brown sugar 1 tbsp (15 ml) paprika 2 tsp (10 ml) garlic powder 2 tsp (10 ml) onion powder Mix rub ingredients together. Massage a little oil onto the beef brisket to help the seasoning stick; rub spice mix generously onto the brisket and refrigerate to season overnight. Method Set the EGG for indirect cooking with the convEGGtor at 215°F/102°C.
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Breakfastreakfast MATZO BALL SOUP: Bowl
Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
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100 Best Cheap Eats
100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829.
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Snacks & Nibbles from the Garden The
Email [email protected] to place your order. SNACKS & NIBBLES BIG SIGNATURE SANDWICHES BG Chicken Wings ADD: Bacon $2 | Turkey $2 | Pastrami $2 5pc | $7 10 pc | $12 Fried egg $1 | Sliced cheese $1 | Hummus $1 buffalo, BBQ, or lemon pepper / your choice of ranch or The Big Cheese $7 blue cheese dressing Provolone and American cheese on sourdough with Soft Baked Pretzel $7 option of beer mustard or apricot jam your choice of beer mustard or whipped Butcher’s Bun $13 honey butter shaved ribeye, gruyere, baby arugula, fried onion, Red Pepper Hummus $7 roasted garlic aioli, sesame Cuban bread fresh vegetables and warm pita The G.O.A.T. (Greatest Of All Turkey) $11 (extra pita or veggies | $1) sliced turkey, goat cheese, bacon, roasted red pepper, Fried Cauliflower $7 hummus, baby arugula, sourdough Parmesan batter, choice of dipping sauce Pastrami Reuben $10 Fried Brussels Sprouts $7 shaved pastrami with gruyere, beer mustard, and bacon, almond, honey balsamic reduction sauerkraut on marbled rye Hand Cut Fries $5 The Bossy Little Thing (B.L.T.) $8 your choice of garlic aioli, beer mustard, ranch, blue bacon, iceberg lettuce, tomato, and mayo cheese,honey mustard, buffalo sauce, paprika aioli on buttered sourdough or BG sauce Spotted Trotter Beef Jerky $10 BURGER TIME sweet southern and peppered umami All burgers come with lettuce, tomato, pickle, BG sauce, and a sesame bun FROM THE GARDEN ADD: Bacon $2 | Turkey $2 | Pastrami $2 Fried egg $1 | Sliced cheese $1 | Hummus $1 ADD: Chicken $5 | Shaved Ribeye $6 Shrimp $6 | Veggie
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Pastrami Was a Way to Preserve Meat Before Modern Refrigeration
Pastrami Was A Way To Preserve Meat Before Modern Refrigeration Pastrami lovers across the country look forward to their favorite sandwich on January 14 as they recognize National Hot Pastrami Sandwich Day. A very popular delicatessen meat, pastrami is usually made from beef however sometimes is made from pork, mutton or turkey. The pastrami was originally created as a way to preserve meat before modern refrigeration. To make pastrami, the raw meat is placed in brine, then partially dried, seasoned with various herbs and spices, smoked and steamed. A wave of Romanian Jewish immigration introduced pastrami (pronounced pastróme), a Romanian specialty, in the second half of the 19th century. Early English references had used the spelling “pastrama” before the modiﬁed “pastrami” spelling was used. New York kosher butcher, Sussman Volk is generally credited with producing the ﬁrst pastrami sandwich in 1887, claiming to have gotten the recipe from a Romanian friend in exchange for storage of his luggage. Due to the popularity of his sandwich, Volk converted his butcher shop into a restaurant to sell pastrami sandwiches. Pastrami is typically sliced and served hot on rye bread, a classic New York deli sandwich (pastrami on rye), sometimes served with coleslaw and Russian dressing. Pastrami and coleslaw are combined in a Rachel sandwich ( a variation of the Reuben sandwich using corned beef and sauerkraut) In Los Angeles – The classic pastrami sandwich is served with hot pastrami right out of the steamer, sliced very thin and wet from the brine then layered on double-baked Jewish-style rye bread. It is traditionally accompanied by yellow mustard and pickles.
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Lunch-Dinner-Menu-062021.Pdf
FRIED MOZZARELLA 8.50 TABBOULEH 9.25 Lightly breaded mozzarella cheese sticks, deep fried Finely chopped parsley, tomatoes, onions and and served with a rich marinara sauce. wheat germ, mixed with oil and lemon juice. FRIED MUSHROOMS 8.50 HOMMUS 9.25 Chickpeas, sesame paste, lemon juice and spices made BUFFALO WINGS 11.95 into a thick dip with pita bread, topped with olive oil. Chicken wings lightly fried and served with celery sticks and ranch or bleu cheese dressing. SPICY HOMMUS 9.95 CHICKEN TENDERS BASKET 9.25 BABA GAHANOUSH 9.25 Lightly battered fried chicken tenders served in a Eggplant purée mixed with tahini and lemon, basket with fries and Dijon sauce. served with pita bread, topped with olive oil. SPICY BABA GHANOUSH 9.95 HOMEMADE POTATO PANCAKES 8.95 Served with apple sauce or sour cream. DAWALI 8.50 Grape leaves stuffed with rice, chickpeas, tomato FRIED ZUCCHINI 8.50 and parsley, topped with feta cheese and served with Fresh zucchini slices, hand-breaded and turnips, cucumbers and pita bread. deep fried, served with Dijon dip. KIBBEE 10.95 JOE’S COMBO PLATTER 14.50 Deep fried lamb and beef mixed with A combination of chicken tenders, zucchini, cracked wheat, filled with sautéed minced meat, mozzarella sticks, wings with marinara, onion and pine nuts, served with yogurt bleu cheese or ranch and honey Dijon. and pita bread. LEBANESE DELIGHT 14.95 MOUJADERAH 10.50 Two freshly baked spinach pies served with Purée of lentils and rice topped with fried onion, hommus, tabbouleh and pita bread. served with cabbage salad, laban, and pita bread.
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Zelden's Deli & Desserts
ZELDEN'S DELI BREAKFAST All Breakfast items served with a choice of rye, challah or a bagel. CLASSIC BREAKFAST . $9.95 SCOOPS Three eggs cooked to order with your All scoops served with your choice of choice of bacon or sausage. Served bread or bagel, red onion, tomato, with home-fries or Israeli salad. cucumber, and lettuce. * Tuna Salad $10.95 Chicken Salad ZELDEN’S DELI . $14.95 $7.95 Egg Salad $6.95 Cream Cheese BREAKFAST $5.95 Lox & Cream cheese $14.95 Your choice of Zelden’s deli meat, three Chopped Liver $8.95 eggs cooked to order. Served with EARLY RISER . $13.95 home-fries or Israeli salad. Two eggs bacon, cheddar, lettuce and EGGS & ONIONS . $8.95 tomato on challah. Served with Scrambled eggs with sautéed onions. home-fries or Israeli salad Served with home-fries or Israeli salad. FRENCH TOAST . $12.95 OMELETTE . $12.95 Thick sliced challah dipped and fried to Your choice of the following three egg perfection, served with strawberries, omelettes served with home-fries or whipped cream and syrup. Israeli salad. BELGIAN WAFFLES . $12.95 * Mushroom Swiss, Spinach & Feta, Belgian waffles served with Western, Salami & Cheddar or Three strawberries, whipped cream and Cheese syrup. SMOKED SALMON AND . $15.95 TOASTED WESTERN . $11.95 AVOCADO BENEDICT Toasted western sandwich made with An English muffin topped with smoked onions & salami, on challah toast. salmon, avocado, two poached eggs Served with home-fries or Israeli salad. and hollandaise sauce. Served with home-fries or Israeli salad. FRIED CHICKEN & . $15.95 ZELDEN’S SMOKEY . $14.95 WAFFLES BENEDICT Belgian waffles topped with crispy BENEDICT fried chicken breast, poached eggs and An English muffin topped with Zelden’s hollandaise.
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Breakfast / Lunch / Dinner Non-Alcoholic Drinks
BREAKFAST / LUNCH / DINNER Pastrami Hash – Roasted potato hash “home fries” tossed with house cured and smoked pastrami and caramelised onion served with a sunny egg on top 16 (gf) Huevos Rancheros – Toasted flour tortilla topped with black beans, avocado, smoked pork, freshly grated manchego and pico de gallo, drizzled with ranchero sauce and served with a sunny egg on top 17.50 (gf on request) Eggs Benedict – 2 poached eggs with your choice of grilled Gotzinger bacon, house cured and smoked pastrami or salmon lox served with hollandaise, spinach and rye toast 18 (gf on request) Eggs and Toast- 2 eggs your way with your choice of rye or Turkish toast 9 (gf on request) Substitute toasted bagel for 2 Avo and Toast – Toasted deli rye with smashed avocado, crumbled feta and Israeli salad 16 (gf on request) Bagel and Cream Cheese – Your choice of plain, sesame or everything bagel, toasted or fresh, with choice of plain, strawberry or cinnamon sultana cream cheese spread 7 Bagel and Lox – Cold smoked salmon on a generous schmear of cream cheese with capers, red onion and dill served on a toasted “everything” bagel 11 Granola Yogurt Parfait – our house-made nutty granola with Greek yogurt parfait, goji berries, chia seeds and fresh berries 12 Breakfast Extras. 1 egg your way (2.5), 2 slices of Gotzinger streaky bacon (3.5), grilled chorizo (3), Israeli salad (3), avocado (3), small chips (gf) (3.5) Baklava 7 – Assorted Muffins 5.50 – Toasted Banana Bread – Lemon Meringue Tart 7 NON-ALCOHOLIC DRINKS Wolff Coffee Roasters: Espresso 3.8 / Piccolo
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Pastries Ice Cream Beverages
MENU PASTRIES Muffins Blueberry, Cranberry, Banana or Bran $2.00 Sticky Bun $2.00 Cinnamon Roll $2.50 Danish Blueberry, Cherry, Apple or Cream Cheese $2.50 Donuts $1.25 Croissant $1.25 Turnovers $2.50 Scones $2.50 Éclair $2.50 Bagels $1.50 Cake and Pie of the Day $3.00 ALSO VISIT SHELL POINT’S OTHER DINING VENUES ICE CREAM Flavors: Coffee, Strawberry, Peach Yogurt, Chocolate, PALM GRILL Vanilla, Mint Chocolate Chip, Butter Pecan BANYAN GRILLE 1 Scoop….…$1.50 2 Scoop….…$2.50 Pint….…$4.00 BREEZEWAY CAFÉ Pint and a Half….…$4.50 Quart….…$6.25 THE CRYSTAL BLEND WAFFLE CONE One scoop….…$2.50 Two scoops….…$3.25 MILKSHAKE $3.75 BEVERAGES Seasonal Healthy Smoothies: Made with seed- to-table, locally sourced fruits and vegetables $6.00 DIN-305-19 Small Coffee: Choose from regular, decaf, special brew or cold brew $1.00 Large Coffee: Choose from regular, decaf, 14990 Shell Point Boulevard special brew or cold brew $1.25 Fort Myers, FL 33908 Open Daily from 7 a.m. to 7 p.m. Small Tea: Choose from regular, decaf or green tea $1.00 Phone: (239) 454-2286 Large Tea: Choose from regular, decaf or green tea $1.25 BREAKFAST SALADS FROM THE GRILL Served with French fries, chips, coleslaw, onion rings or fresh fruit Sand Dollar Pancakes: Three made-to-order pancakes Garden Salad: Artisan lettuce, onion, tomato, served with butter and syrup $5.00 carrots, cauliflower, broccoli and a hardboiled egg $6.00 LifeQuest Chicken Wrap: Sautéed chicken breast, served with lettuce, tomato, onion, peppers and pesto Belgium Waffle: One large Belgium waffle, served Turkey
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