DOCSLIB.ORG

Breakfast Griddle Sides Appetizers Soup & Salads

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Breakfast Griddle Sides Appetizers Soup & Salads OPEN Cafe 24 HOURS BREAKFAST Includes hash browns, toast and jelly APPETIZERS 2 EGGS, ANY STYLE* 3.99 CHIPS AND SALSA 3.99 2 EGGS, BACON OR SAUSAGE* 4.99 BEER BATTER ONION RINGS 4.99 STUFFED BISCUITS* 6.99 MOZZARELLA STICKS with marinara sauce 4.99 2 biscuits, Canadian bacon, 2 eggs any style with Sausage gravy CHEESE QUESADILLA 6.99 Flour tortilla, Ortega chiles, cheddar cheese COUNTRY BOY BREAKFAST 7.99 Half a hamsteak, 2 eggs, 2 biscuits with sausage gravy NACHOS GRANDE 7.99 and hash browns Taco meat, cheddar cheese sauce, pepper jack, green onions, tomatoes, sour cream, guacamole and jalapeños CORNED BEEF HASH & EGGS* 7.99 CHICKEN WINGS 7.99 BREAKFAST BURRITO 8.99 Eight Piece, buffalo, plain or hot Two eggs, diced ham, refried beans, cheddar cheese, hash browns wrapped in a tortilla with salsa and fruit cup CHICKEN QUESADILLA 7.99 CHEESE OMELET 8.99 Choice of American, Swiss, pepper jack or cheddar SOUP & SALADS HAM & CHEESE OMELET 9.99 HOMEMADE SOUP Cup 1.99 Bowl 2.99 Ham with Choice of American, Swiss, pepper jack or cheddar GARDEN SALAD Choice of dressing 3.99 DENVER OMELET 9.99 SEASONAL FRUIT 9.99 Ham, onion, bell pepper and cheddar cheese Fresh Fruit with cottage cheese BAJA OMELET 9.99 ASIAN CHICKEN SALAD 10.99 Ortega chiles, onion, bell pepper, pepper jack cheese, Mixed greens, chicken, toasted almonds, mandarin oranges, sour cream and avocado crispy noodles with oriental dressing EGG WHITE VEGGIE OMELET 9.99 MARTY’S SALAD 10.99 Spinach, tomato, mushroom and onions Chopped salad, grilled chicken, bacon, egg, avocado, cilantro, Swiss cheese, choice of dressing CHICKEN FRIED STEAK & EGGS* 9.99 GRILLED CHICKEN CAESAR 10.99 EGGS BENEDICT* 9.99 Romaine lettuce, croutons, parmesan cheese, BREAKFAST SKILLET* 9.99 creamy Caesar dressing Diced potatoes with sautéed onions, sausage, ham, CHEF’S SALAD 10.99 bacon topped with 3 eggs. Add cheese 79¢ Mixed greens, ham, roasted turkey breast, American NEW YORK STEAK & EGGS* 12.99 and Swiss cheeses, hard-boiled egg and tomatoes 8oz New York steak, 2 eggs TACO SALAD 10.99 Mixed greens, black beans, tomatoes, GRIDDLE cheese, guacamole and salsa BUTTERMILK PANCAKES Short 2.99 Reg 4.99 BLUEBERRY PANCAKES Short 3.99 Reg 4.99 BEVERAGES Juice and Milk 12oz, Soft drinks 22oz FRENCH TOAST 6.99 SOFT DRINKS FREE REFILLS 2.69 BELGIAN WAFFLE 6.99 Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Strawberries and whipped cream Mug Root Beer, Lemonade, Iced Tea SIDES HOT DRINKS Coffee, hot tea, hot chocolate 2.69 2 EGGS 1.99 12oz MILK 2.69 12oz JUICE 2.69 HASH BROWNS 1.99 Apple, Orange, Grapefruit, Tomato, Cranberry, V8 TOAST, BISCUIT OR ENGLISH MUFFIN 1.99 AQUAFINA 20oz BOTTLE 2.99 COLD CEREAL 2.99 OATMEAL Brown sugar and raisins served 6am–10am 2.99 3 STRIPS APPLEWOOD SMOKED BACON 3.99 4 SAUSAGE LINKS 3.99 FRESH SEASONAL FRUIT BOWL 3.99 *NO SPLIT CHECKS ON 8 GUESTS OR MORE CEREAL WITH FRUIT 3.99 3 BISCUITS AND GRAVY 4.99 Yogurt, granola and berries *Southern Nevada Health District regulations governing the sanitation PARFAIT 5.99 of food establishments - 96.03.0800.2: thoroughly cooking foods of animal origin such as eggs, fish, milk, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. OPEN Cafe 24 HOURS SANDWICHES ENTRÉES Includes your choice of french fries, potato salad, potato Includes choice of soup or salad, potato, vegetable of the chips or coleslaw day, dinner roll. Baked potatoes available 11am–11pm SOUP AND SANDWICH 6.99 POT ROAST 10.99 Cup of soup and your choice of sandwich (ham, turkey Slow simmered roast, mashed potatoes and gravy or grilled cheese) CARNE ASADA TACOS 10.99 CLASSIC BLT 7.99 Marinated beef tips, corn tortillas with onions and cilantro, Choice of toast with bacon, lettuce and tomatoes served with rice, refried beans, guacamole, sour cream BAJA WRAP 9.99 CHICKEN FRIED STEAK 11.99 Flour tortilla, grilled chicken breast, tomatoes, green Sausage gravy and red onions, Ortega chiles, avocado and mixed greens with chipotle mayo HOT TURKEY 12.99 Sliced turkey served open face with gravy CLUB SANDWICH 9.99 Triple decker with ham, turkey, bacon, Swiss and American CALVES LIVER & ONIONS WITH BACON 13.99 cheeses, tomato, lettuce and mayo on choice of bread ST. LOUIS PORK RIBS HALF RACK 9.99 CHICKEN BLT 9.99 Hardwood smoked with house BBQ sauce Grilled chicken breast with bacon, lettuce & tomato FULL RACK 14.99 REUBEN 11.99 Corned beef, Swiss cheese, sauerkraut, 1000 island dressing SAUTEED SALMON 15.99 Fresh salmon fillet topped with Valencia hollandaise on grilled marbled rye bread PRIME RIB 12OZ CUT* 17.99 ITALIAN CHEESE STEAK 13.99 Slow roasted prime rib, au jus and horseradish cream Thinly sliced prime rib, peppers, onions, hoagie roll with mozzarella cheese PRIME RIB EYE 16OZ* 17.99 PRIME RIB DIP 13.99 Thinly sliced prime rib on hoagie roll served with horseradish cream and au jus PASTA Includes choice of soup or salad STEAK SANDWICH 13.99 8oz. New York steak, lettuce, tomatoes with onion rings SPAGHETTI WITH MEATBALLS 10.99 CHICKEN ALFREDO 10.99 1/2 LB. BURGERS Chicken breast, fettuccine in a parmesan All burgers come with lettuce, tomato, sliced red onion and cheese cream sauce and garlic toast pickle on a toasted onion bun and includes your choice of potato salad, coleslaw, potato chips or french fries. Extra toppings 79¢ each BASKETS HAMBURGER* 9.99 THREE GROUND BEEF TACOS 7.99 Lettuce, tomato, cheddar cheese and salsa VEGGIE BURGER 9.99 Pepper jack cheese, avocado, tomato and cucumber SMOKED PORK RIB BASKET 8.99 Four pork ribs, side of our house BBQ sauce and fries CHEESEBURGER* 10.99 American, Swiss, pepper jack or cheddar CHICKEN FINGERS 8.99 Three piece and fries LEX BURGER* 10.99 Mushrooms, bacon, Swiss cheese or pepper jack cheese FISH AND CHIPS 10.99 Beer battered white fish, tartar or cocktail sauce and fries PATTY MELT* 10.99 Grilled onions and Swiss cheese on grilled rye bread FRIED SHRIMP 11.99 Eight piece, tartar or cocktail sauce and fries TEXAS RANCH BURGER* 10.99 Bacon, BBQ sauce, onion straws, jalapeño and cheddar cheese DESSERT 3.99 New York style cheesecake • Chocolate cake • Carrot cake Lemon meringue pie • Apple pie • Vanilla ice cream SIERRA’S BUFFET *NO SPLIT CHECKS ON 8 GUESTS OR MORE OPEN EVERY DAY FOR BREAKFAST 7AM–10AM LUNCH 11AM–2PM • DINNER 3PM–9PM *Southern Nevada Health District regulations governing the sanitation of food establishments - 96.03.0800.2: thoroughly cooking foods of animal origin such as eggs, fish, milk, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked..
Load more

Recommended publications
  • Sample Menus
    Weddings at Rosewood Farms 2022 B e c a u s e i t M a t t e r s Congratulations On Your Engagement! Our Mission at Feastivities Events Is to Custom Design Every Detail of Your Wedding Menu to Match Your Definition of Perfection! We Understand That Every Event Is Special and We Will Work with You to Help Create an Experience That Fits Your Style and Vision. We Offer an Impressive List of Enhancements To Further Customize Your Menu. Whether That is an Additional Sweet Treat Or Late Night Bite, We Have You Covered! Your Event Producer Will Be with You Every Step of the Way. We Hope You Enjoy the Enclosed Menu Collection Take a look further to see the details of what we have in store. But... you better grab some snacks, you're going to get hungry! F E A S T I V I T I E S 2 0 2 2 2 c h o o s e o n e G r a z i n g Gather Around the Cocktail Displays as Your Guests Mix & Mingle. Crudités Nouveau Antipasto Display Glass Cylinders and Square Glass Vessels of Varying Heights Tortellini Tossed with Sun Dried Tomatoes and Pesto, Marinated Artichokes, Filled with Fresh Vegetables and Served with Creamy Basil Herb Dip Roasted Asparagus, Grilled Eggplant, Marinated Olives, Pepperoni, Grilled Zucchini, Broccoli Rabe, Roasted Peppers, Ceci Beans, Torta Display Aged Provolone, Fresh Mozzarella and Tomato Salad, Roasted Garlic, Our Chef’s Trio of Cheeses: Sun Dried Tomatoes, Reggiano Parmesan, Smoked Mozzarella, Genoa Pesto, Roasted Red Peppers and Caramelized Onions with Mascarpone Salami, Extra Virgin Olive Oil and Pesto Bacon Peach Jam with Smoked Mozzarella
    [Show full text]
  • Panera Bread and Au Bon Pain) and One on the West Cream Or Cheese
    BY BONNIE LIEBMAN & JAYNE HURLEY cDonald’s is losing money. Last December, the fast- PANS Mfood giant posted its first quarterly loss since the com- ■ Turkey Artichoke Panini Sandwich. “Inspired by Italy, panini are sandwiches with fresh ingredients held between pany went public in 1965. Among the many explanations hearty bread and pressed on a hot grill,” says the menu. But both of Panera’s paninis have too much saturated fat (most- was one to make a nutritionist’s heart go all aflutter: “Time- ly from their cheese). The healthy-sounding Turkey pressed customers may increasingly be calorie- and fat-con- Artichoke Panini, for example, has as much saturated fat as a McDonald’s Big Mac (11 grams), but far more calories (850 scious and pickier about service and lifestyle issues…” ven- vs 590) and sodium (2,550 mg vs 1,090 mg). And that’s not tured The Washington Post. counting the potato chips that are served on the side. ■ Asiago Roast Beef Signature Sandwich. The Asiago As the fast-food chains stumble, what the industry calls “fast Roast Beef has 960 calories, 52 grams of fat (24 of them sat- casual” restaurants are gaining ground. No burger-and-fries urated), and 2,140 mg of sodium, not including the pickle spear and chips. That’s a Burger King Double Whopper, or buckets of chicken for these new upscale kids on the block. except the Roast Beef has twice as much sodium. Instead, you can order fast soups, salads, and sandwiches (or ■ Broccoli Cheddar Soup. The worst soup at Panera is one of a handful that are available every day.
    [Show full text]
  • Soups of All Sorts
    FN-SSB.070 Soups of all sorts By Sandra Bastin, PhD, RDN, LD Extension Food and Nutrition Specialist There’s nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish... soup can fill the bill. Whether you use garden-fresh, frozen or canned ingredients, soups offer economy and nutrition. Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse. Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese or sour cream. • A bisque is a thick, rich soup usually consisting ham, shrimp and crab, and vegetables like of pureed seafood and cream. Stock, broth, okra, tomatoes and onions. The dish blends bouillon and consommé are interchangeable. the culinary cultures of the French, Spanish, Bouillon is a broth made by cooking African and Indian. vegetables, poultry, meat or fish in water. The • Chowder is a rich milk or cream-based soup, liquid that is strained off after cooking is the featuring solid ingredients like vegetables and/ bouillon, which can form the base for soups or seafood which have been gently simmered and sauces. A concentrated cube of dehydrated to tenderness. New England-style chowder is beef, chicken or vegetable stock is referred to made with milk or cream and Manhattan-style as bouillon cubes.
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • 001 OOH 09 OCT 19 V2.Indd
    Out of home magazine home of Out — OCTOBER | 2019 OCTOBER can do HOW TO MAKE YOUR SALES OF SOFT DRINKS SOAR! OCTOBER | 2019 New Speed Convection Oven | SCV-2 Small Footprint, Stackable, Fast. Exceeding expectations everytime. CONVECTION OVEN BAKE OR ROAST + GRILL CRISP+ OR TOAST MICROWAVE HEAT OR DEFROST Innovative stackable feature that doubles your cooking capability simply adding a second oven, with no additional working space required. Panasonic SCV-2 allows optimal ease of maintenance and great cooking performances, whilst maximising profitability. Product live demonstrations available FOR INFORMATION AND BOOKING Email: [email protected] www.panasonic.co.uk/pro-cooking Twitter: @panasonicmw 3 Welcome Welcome Published by: H2O Publishing, Joynes House, New Road, Gravesend DA11 0AJ Tel: 0345 500 6008 www.oohmagazine.co.uk @OOHmagazine Managing Director The news that the American fast food giant Chick- Jamie Robbins Divisional Director fil-A landed in the UK for the first time recently has Rob Molinari 07850 797 252 certainly ruffled some feathers. The fried chicken [email protected] specialist, which is, by sales, the third largest fast Twitter: @RobMolinari Director Daniel Hillman food chain in the States, isn’t coming under fire 07833 248 788 [email protected] from concerned anti-obesity campaigners, though, Twitter: @hillmandan Director but the LGBTQ community. Marc Sumner 07730 217 747 [email protected] Chick-fil-A as a business is so grounded in the Christian principles of its founder, S. Truett Twitter: @sumner_marc Cathy, that the Reading outpost, like every one of its 2,300 Stateside stores, will close on Classified Sales Sue Stunt Sundays.
    [Show full text]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • Banh Mi Handbook Bread Recipe
    Banh Mi Handbook Bread Recipe Offscreen and Peruvian Haskell turtle her tennos flambeaus recolonized and symmetrize ought. Opportune Wallas evaginate some Recklinghausen and persuade his boysenberry so synecologically! Witchy and malnourished Ramesh suburbanized her preterits flag while Kenn call-ups some ash-keys infectiously. Transfer to a jar then let sit for an hour before using; refrigerate for up to a week. This week Andrea Nguyen goes on a bread recipe quest. Look in the bulk bins and baskets. Asian foodways and products, and write. Less than a year after release, we are in the fourth printing of The Banh Mi Handbook. Vietnam International Travel Mart is an annual event held in Vietnam on purpose of promoting Vietnam tourism industry. The Banh Mi Handbook, this hanoi grilled chicken is full of flavor and perfect for your next sandwich. How exciting to have Ms. Thats the most important part! Definitively keep this as a resource for a future visit to Vietnam. Leave at room temperature, uncovered, to wilt the cabbage and cool. My sisters and I, four girls, would get the cookbook of the month club. The banh mi sandwich gets its origin from the French influence on Indochina. Add the warm water, sugar and salt to a large bowl, large enough to hold the pork shoulder and other ingredients. In the meantime, make the filling. As with gyros, you can go one of two ways here. However two years ago on a trip to Vietnam, not only did we eat more than our share of amazing banh mi, we spent a good amount of time researching this question and visiting many lo banh mi, baguette bakeries.
    [Show full text]
  • Pho' Noodle Soup Appetizer Vietnamese Sandwich Egg Patty
    Appetizer Pho’ Noodle Soup Salad (RICE STICK NOODLES) v $ A1 Crab Rangoon (4) --------------------- $4.95 S1 Cucumber Salad* ------------------- 4.95 cucumber, garlic, shallots, sweet & tangy $ Medium $ A2 Homemade Pork Egg Rolls (2) --- 3.50 P1 Pho Tai (Beef) --------------------- 7.50 $ Large $ S2 Papaya Salad* v (when available) -------- 5.95 Fried ---------------------------------------- 8.50 thinly sliced with tomato. A3 Marinated Chicken Wings (4) ----- $5.95 P2 Pho Tai Bo Vien ----------------Medium $8.00 Choose from sweet, hot or sour (Beef & Meatball) --------------------- Large $9.00 S3 Vermicelli Bowl v ----------------------$7.95 A4 Shrimp, Chicken $ Medium $ rice noodles, bean sprouts, cilantro, or Veggie Spring Rolls v (2) ------ 3.95 P3 Combination -------------------- 8.50 Large $ shredded lettuce, carrots topped with rice wrapper with lettuce, noodles & cilantro (Beef, Meatball & Shrimp) ------------ 9.50 GRILLED CHICKEN OR PORK and egg roll served with liquid peanut sauce served with thick peanut sauce (Not Fried) P4 Pho Bo Vien ---------------------Medium $7.50 A5 Meatballs on a Stick (5) (Meatball Only) ------------------------ Large $8.50 S4 Jack’s Special House Noodles v $ (After 4:30 Only) bean thread noodles, bean sprouts, with sweet chili sauce ----------------------- 5.95 Medium $ P5 Khangg Khao Lua ------------- 7.00 green onion, cilantro, carrots & seasonings A6 Seasoned Chicken on a Stick (4) v (Beef & Meatball, no noodles) ---------- Large $8.00 Choice of SHRIMP, BEEF OR CHICKEN $ (served room temp.) with
    [Show full text]
  • Edition 22 2019
    WINTER 2019 Sweet Potato, Beer and Cheese Bisque + Short Rib Sandwich Chef Chris Szymanski, Sysco Eastern Wisconsin + FRIED FISH IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 TECH RESHAPES THE FRONT OF HOUSE /P. 24 The Pair SEVEN SOUPS AND SANDWICHES TO SERVE ALL WINTER Pride you canFreshness count you can on.trust. Today’s Catch, Tomorrow’s Supply. From the world’s oceans and premier aquaculture farms to the finest kitchens, Portico Pride offers specialty fresh and chilled seafood items. Products are carefully selected and produced with the integrity, care and workmanship that exemplify the standards of the Portico brand family. Contact your Marketing Associate to discover Portico Pride. portico pride.indd 1 11/29/18 9:12 AM IN THIS ISSUE Message From the Executive Editor Dear Valued Sysco Customers, We hope each of you enjoyed a prosperous holiday season and found time to celebrate with loved ones. We are excited about what is in store for the new year and how the trends for 2019 are aligning with the good work going on at Sysco. Wellness has been gaining momentum on the trend charts for years. Our new Sysco Simply health and wellness DEPARTMENTS platform helps opera- 2 WORLD OF SYSCO tors discover products Discover what makes Sysco’s seafood the freshest on the market, get that satisfy diet and to know one of our premier shrimp suppliers, see how Baker’s Source lifestyle preferences products can increase your flexibility across dayparts and learn about of today’s diners.
    [Show full text]
  • Menus to Choose from We Are Fort Wayne’S Premier Restaurant Food Delivery Service
    What is Waiter on the Way? Menus to choose from We are Fort Wayne’s premier restaurant food delivery service. We make it convenient to have 800° Pizza ....................1 Dunkin’ Donuts ..........57 Oley’s your favorite meals from Fort Wayne’s favorite 816 Pint & Slice ...........2 Elmo’s Pizza ...............57 Pizza Shoppe ............120 restaurants delivered to your home or office without all the hassle and effort of doing it Agaves Mexican Grill ..2 Enzo Pizza ..................58 Panda Express ..........121 yourself. We can cater your business meetings, Auntie Anne’s...............5 Famous Fish of Stroh .59 Papa Johns ................121 office parties, dinner parties or any other meal- Bagel Station ................5 Fazoli’s .......................61 Penn Station time gathering that you don’t wish to prepare yourself. We bring the restaurant to you! Baskin Robbins ............8 Flanagan’s ..................62 East Coast Subs ........122 Biaggis .........................8 Fortune Pho 888 ....................122 Business Hours: Big Apple Bagels ....... 11 Chinese Buffet............65 Pine Valley Monday-Friday 8:00am - 10:00pm Big Eyed Fish .............12 Four Seasons Bar & Grill ...............124 Saturday 11:00am - 10:00pm Black Dog Pub ...........13 Family Restaurant ......67 Qdoba .......................126 Sunday 12:00 noon - 9:00pm Blue City Tavern ........14 Golden China .............70 Qui’s .........................127 Buckets Sports Granite City ................72 Quizno’s ...................132 Deliveries outside office
    [Show full text]
  • Starting Gate Home Stretch Morning Line
    Starting Gate Morning Line THE SUNRISE ONION RINGS Two eggs, cooked to order served with your choice of hash browns or A basket of sweet onions coated in a home- seasoned cubed potatoes and toast. 5 Add bacon (3 slices) 1.50 style breading and deep-fried. 6 WESTERN OMELET MOZZARELLA STICKS Fluffy three egg omelet filled with ham, mushrooms, tomatoes, onions, Premium mozzarella cheese lightly breaded peppers, and cheese. Served with your choice of hash browns or and served with marinara sauce. 6 seasoned cubed potatoes and toast. 7.50 POTATO SKINS STEAK AND EGGS Topped with bacon, cheese, green onions and 6oz choice sirloin steak, cooked to order with two eggs. Served with your choice of hash browns or seasoned cubed potatoes and served with sour cream. 6 toast. 10.50 NACHO SUPREME BREAKFAST SANDWICH Tortilla chips topped with ground beef or Over-hard egg with bacon, American cheese on toast, served with chicken, black olives, tomatoes, green onions, Omelet fries. 7 sour cream, jalapeños and smothered with Monterey jack and cheddar cheese. Served with a side of salsa. 9.50 Home Stretch CHICKEN TENDERS Served with choice of fries, chips, potato salad, coleslaw, fresh fruit, A Horsemen’s Park favorite. Served with choice cottage cheese or steamed veggies. of BBQ, ranch or honey mustard. 6 Sub Onion Rings, Cup of Soup or Side Salad for 2 Sub Bowl of Soup for 3 QUESADILLAS Grilled flour tortillas filled with black olives, PORK TENDERLOIN Tender pork lightly breaded and deep fried. green onion, diced tomato and lots of melted Served on a toasted bun.
    [Show full text]
  • 06Augsep.Pdf
    Reader Service No.143 AUG./SEPT. ’06 • VOL. 11/NO. 4 Deli TABLE OF CONTENTS FEATURES BUSINESS Rev Up Your Holiday Sales..............................18 More customers turn to prepared foods during the holidays. Is your deli department ready? COVER STORY Americans Are Discovering Pâté ....................21 Better packaging, more choices and a growing taste for “luxury” foods mean these high-end spreads are selling better than ever. Handheld Deli Foods ......................................23 An old tradition makes a convenient comeback. Fresh Soups Heat Up ......................................26 Fresh soups hit all the consumer desires — convenience, quality and taste. DELI MEATS Pre-Sliced Deli Meat — No Longer The Department Bargain Bin ................................30 High-quality, pre-sliced deli meats are changing the entire category. DEPARTMENT SPECIALTY CHEESE CORNER 1122 World Cheese Update ..................................33 With consumers seeking out top-quality cheeses, COMMENTARY retailers need to know what is going on with world-class EDITOR’S NOTE cheesemaking. Putting Tesco To The Test................................6 The stakes are hard to overstate, not just for Tesco, but Grana Padano ..............................................37 for the future viability of the supermarket business With a 1,000-year history and a model. reasonable price, Grana Padano is the world’s most widely PUBLISHER’S INSIGHTS consumed PDO cheese. Let Us Not Forget ..........................................8 The natural food trend is a luxury
    [Show full text]