DOCSLIB.ORG

Room Temperature Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Room Temperature Menu Room Temperature Menu At J&L Catering we strive to provide you and your guests with the most seasonal and local food possible. Our menus are divided by season with some menus being available year round. If you would like a menu that is not available in the appropriate season just let us know and we will do out best to accommodate your request! SPRING/SUMMER 1. Herb Roasted Pork Loin with 3. Stone Ground Mustard Salmon Grilled Artichokes and Green Olives with Fennel and Orange Relish › Farro, Shaved Radishes and Green Peas › French Bean and Cracked Wheat Salad with Roasted Garlic Vinaigrette › Grilled Asparagus, Zucchini, Arugula and › Baby Arugula, Fresh Figs and Goat Cheese Shaved Manchego with Herb-Dijon Vinaigrette with Sherry Vinaigrette › Assorted Savory Scones and Rolls with Butter › Assorted Breads and Rolls with Butter › Cookies, Brownies and Bars › Cookies, Brownies and Bars 4. Grilled Shrimp with Orecchiette, 2. Tuscan Chicken Platter with Tomato, Arugula, Cherry Tomatoes and Basil Grilled Squash, Red Onion, Olives with Lemon-Roasted Garlic Oil and Fresh Herbs › Hearty Greens, White Beans, Sweet Peppers and › Bow Tie Pasta with Grilled Zucchini, Grilled Polenta Croutons with Lemon Vinaigrette Sun Dried Tomatoes, Garlic Oil and Parsley › Broccolini with Crushed Red Pepper and Garlic › Romaine Salad with Roasted Peppers, Cucumbers, › Garlic Bread Shaved Red Onion, Fresh Mozzarella and Olives with Red Wine Vinaigrette › Cookies, Brownies and Bars › Baguette with Herb Olive Oil › Cookies, Brownies and Bars 1229 N. North Branch St., Suite #120 | Chicago, Illinois 60642 [email protected] | JandLcatering.com | Phone: 312.280.7900 | Fax: 312.280.9046 Room Temperature Menu, Continued SPRING/SUMMER, CONTINUED 5. Yucatan Chicken with Mango Salsa 10. Grilled Marinated Chicken Breast › Arroz Verde with Saffron and Cilantro with Mango Relish › Charred Corn Salad with Fresh Herbs › Lentil Salad with Chickpeas, Cherry Tomatoes and Chèvre with Red Wine Vinaigrette › Watercress, Avocado, Jicama and Grilled Peppers with Honey-Lime Vinaigrette › Grilled Asparagus and Charred Cherry Tomatoes with Balsamic Reduction › Tortilla Chips with Guajillo Salsa and Guacamole › Baby Greens, Shaved Radishes and Cucumbers › Cookies, Brownies and Bars with Herb Vinaigrette 6. Cold Smoked Salmon › Savory Scones and Rolls with Butter with Cucumber-Dill Relish › Cookies, Brownies and Bars › Quinoa Salad with Asparagus, Peas and Feta 11. Citrus Marinated Salmon Tiles › Baby Arugula, Shaved Parmesan, Toasted Pine Nuts with Charred Corn Relish and Shaved Radishes with Lemon Vinaigrette › Cilantro-Lime Marinated Chicken Breasts › Assorted Savory Scones and Rolls with Butter with Avocado and Roasted Red Pepper Relish › Cookies, Brownies and Bars › Black Rice Salad with Mango, Cilantro and Orange Segments with Citrus Vinaigrette 7. Grilled Salmon Platter with Arugula Pesto › Romaine, Grilled Red Onions, Pepitas and › Orecchiette Pasta with Green Peas and Dill Dressing Jicama with Honey-Lime Vinaigrette › Caprese Salad with Basil Vinaigrette › Corn Muffins and Jalapeño Cheddar Rolls (substitute Burrata for $1.00 per person) with Butter › Grilled Yellow Squash, Zucchini and Feta › Cookies, Brownies and Bars with White Balsamic Vinaigrette › Grilled Parmesan Bread 12. Mediterranean Chicken Breasts › Cookies, Brownies and Bars with Fresh Tomatoes and Basil › Citrus Grilled Shrimp with Lemon Aioli 8. Tortilla Crusted Chicken Breast › Greek Salad with Tomatoes, Cucumbers, › Pico de Gallo and Mango Salsa Roasted Red Peppers, Feta and Kalamata Olives › Black Bean and Charred Sweet Corn Salad with Greek Vinaigrette › Spanish Rice Salad › Quinoa and Bulgar Tabbouleh Salad with Mint Vinaigrette › Tortilla Chips with Guacamole › Hummus with Crispy and Soft Pita Chips › Cookies, Brownies and Bars › Cookies, Brownies and Bars 9. Grilled Chicken with Kale Pesto and Roasted Sweet Peppers 13. Grilled Bistro Steak Platter with Grilled Red Onion and Crumbled Blue › Wedge Salad, Grilled Corn, Scallions, Avocado, Crumbled Blue Cheese and Bacon with Cheese with Balsamic Reduction Ranch Dressing › Roasted Potato Salad with Herb Vinaigrette › Orzo Pasta Salad with Grilled Summer Squash › Romaine, Shaved Radishes and Roasted Peppers and Arugula with Citrus Vinaigrette with Creamy Garlic Dressing › Assorted Savory Scones and Biscuits with Butter › Assorted Breads and Rolls with Butter › Cookies, Brownies and Bars › Cookies, Brownies and Bars 1229 N. North Branch St., Suite #120 | Chicago, Illinois 60642 [email protected] | JandLcatering.com | Phone: 312.280.7900 | Fax: 312.280.9046 Room Temperature Menu, Continued WINTER/FALL 14. Platter of Red Wine Braised Chicken › Savory Scones and Rolls with Butter › Roasted Root Vegetables and Pearl Onions › Cookies, Brownies and Bars › Bowl of Baby Greens with 19. Sambal (Asian Chili Sauce) Marinated Roasted Garlic Vinaigrette Chicken Skewers with Mango Chili Sauce › Pesto Pasta Salad with Oil Cured Tomatoes and Olives › Grilled Shrimp Skewers with Cilantro-Pumpkin Seed Pesto › Baguette with Butter › Red and White Quinoa with Mushrooms › Cookies, Brownies and Bars and Scallions 15. BBQ Grilled Chicken › Asian Coleslaw with Ginger-Soy Vinaigrette with Crumbled Blue Cheese › Scallion Biscuits › New Potato Salad with Celery, Onion › Cookies, Brownies and Bars and Dijon Vinaigrette 20. Honey Glazed Salmon Tiles › Hearty Lettuces, Shaved Celery and Radishes with Buttermilk Ranch Dressing with Citrus and Avocado Relish › Cream Biscuits and Corn Bread with Honey Butter › Orange Dijon Chicken with Dried Apricots, Dates and Ginger Chutney › Cookies, Brownies and Bars › Farro with Roasted Winter Squash, 16. Mustard, Lemon and Rosemary Dried Cranberries, Feta and Scallions Marinated Chicken Breasts with › Shaved Brussels Sprouts with Parmesan, Vidalia Onion-Parsley Salad Lemon Juice and Olive Oil › Savory Scones and Rolls with Butter › German Potato Salad with Bacon, Hard Boiled Egg and Parsley with Sweet and Sour Vinaigrette › Cookies, Brownies and Bars › Baby Greens, Sliced Apples, Dried Cherries 21. Stone Ground Mustard Chicken and Walnuts with Maple Dressing with Apple Chutney › Petite Rolls with Butter › Quinoa and Rice Pilaf with Toasted Spices › Cookies, Brownies and Bars and Fresh Herbs 17. Cider Glazed Pork Loin › Escarole and Spinach with Apples, Roasted Winter Squash, Toasted Pecans › Classic Mustard Potato Salad and Cranberries with Cider Vinaigrette › Roasted Acorn Squash with Dried Cranberries › Savory Scones and Rolls with Butter and Maple-Cider Vinaigrette › Cookies, Brownies and Bars › Arugula and Shaved Celery Root Salad with Lemon Vinaigrette 22. Chicken Caesar Salad › Parker House Rolls with Butter › Platter of Grilled Chicken Breast › Cookies, Brownies and Bars › Bowls of Bacon, Avocado, Grilled Mushrooms, 18. Herb Roasted Chicken on a Bed Parmesan Frico, Roasted Red Peppers, Roasted Potatoes and Shaved Radishes of Roasted Root Vegetables with › Bowl of Chopped Romaine Hearts Pearl Onions, Carrots and Fennel › Creamy Parmesan Dressing › Honey Glazed Salmon Tiles with Roasted Grapes › Farro Salad with Spinach, Basil, Lemon › Wild Rice Pilaf and Pine Nuts › Green Beans and Caramelized Shallots › Garlic Bread with Mustard Vinaigrette › Cookies, Brownies and Bars › Green Salad with Apples, Golden Raisins and Croutons with Maple Vinaigrette 1229 N. North Branch St., Suite #120 | Chicago, Illinois 60642 [email protected] | JandLcatering.com | Phone: 312.280.7900 | Fax: 312.280.9046 Room Temperature Menu, Continued YEAR ROUND 23. Cobb Salad › Scallion Biscuits › Platter of Grilled Chicken Breasts › Cookies, Brownies and Bars › Bowls of Avocado, Bacon, Blue Cheese, Corn, 27. Sesame Crusted Chicken Skewers (4 per person) Tomatoes, and Hard Boiled Eggs › Peanut and Lemon Soy Dipping Sauces › Bowl of Romaine Lettuce with Ranch Dressing › Asian Noodle Salad with Grilled Vegetables › Quinoa Salad with Cherry Tomatoes, Onions, Broccoli and Tarragon with White Balsamic › Napa Cabbage and Baby Spinach Salad with Jicama, Vinaigrette Shaved Radishes and Carrots with Ginger Dressing › Assorted Savory Scones and Rolls with Butter › Spicy Asian Cucumber Salad › Cookies, Brownies and Bars › Scallion Biscuits › Add Grilled Salmon for an additional $3 per person or › Cookies, Brownies and Bars Grilled Shrimp for $6 per person 28. Beef and Vegetable Kabobs (2 per person) 24. Crispy Chicken Breast Garnished › Salmon and Vegetable Kabobs with Lemon Wedges › Tzatziki Sauce › Calypso Sweet Potato Salad › Roasted Cauliflower Tabbouleh › Romaine Salad with Hearts of Palm, Avocado, › Greek Villagers Salad: Romaine, Pepperoncini, Cucumber and Pickled Red Onion with Cherry Tomatoes, Cucumbers and Kalamata Olives Citrus Vinaigrette with Lemon-Oregano Vinaigrette › Biscuits with Butter › Hummus with Crispy and Soft Pita Chips › Cookies, Brownies and Bars › Cookies, Brownies and Bars 25. Chicken Nicoise Salad › Substitute Chicken for no charge; substitute Grilled Shrimp for an additional $3 per person › Platter of Grilled Chicken Breasts › Boiled New Potatoes, French Beans, Hard Boiled 29. Citrus Glazed Salmon Eggs, Olives, Croutons and Pickled Red Onions with Picked Red Onion › Bowl of Mixed Greens with Dijon-Roasted › Rice Stick Noodle Salad with Asian Vegetables, Shallot Vinaigrette Lemongrass and Fresh Scallions › Cavatappi Pasta with Arugula-Basil Pesto › Vegetarian Fried Rice Salad with Caramelized Onion and Cherry Tomatoes › Snow Peas, Shiitake Mushrooms, Almonds › Baguette with Herb Olive Oil and Crispy Onions › Cookies, Brownies and Bars ›
Load more

Recommended publications
  • Menu-Glendale-Dine-In--Dinner.Pdf
    SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
    [Show full text]
  • Catering Menu
    WRAP SANDWICHES All wraps are 12 inches, cut into thirds & plattered. Wraps can be ordered as an assortment. Minimum 5 wraps order required. Choose from spinach, white & wheat wraps All wraps are $7.50 Ham IF YOU ARE INTERESTED IN HOT DISHES PLEASE DO NOT HESITATE TO ASK Swiss, lettuce, tomato & honey mustard WE ACCEPT ALL MAJOR CREDIT CARDS BLTT NO PERSONAL CHECKS Bacon, lettuce, tomato, turkey &basil mayo WE REQUIRE 48 HR LEAD TIME TO ALL Tuna ORDERS. Lettuce, tomato, red onion DELIVERY CAN BE ARRANGED FOR A $30 FEE (local delivery). BLT OTHERWISE ALL ORDERS ARE PICK-UPS Bacon, lettuce, tomato & mayo PRICES ARE SUBJECT TO CHANGE WITHOUT Chicken Salad NOTICE Plain chicken salad with lettuce, tomato Curry Chicken Salad 112 Main st, Gloucester, MA Please let us know if a person in your party has a food allergy Curry, honey, dried cranberries & walnuts sugarmags.com Dijon Chicken Salad 978 281 5310 Poppy seeds, honey & Dijon mustard Apple Jack Grilled chicken, apples, red onion, lettuce, honey mustard & jack on a white wrap Veggie Wrap Roasted eggplant, greens, tomato, carrot, hummus, cucumber, red onion & balsamic vinaigrette BREAKFAST LUNCHEONS & APPETIZERS SIGNATURE SALADS Fresh Fruit Famous Lump Crab Cakes Minimum 5 orders per salad Seasonal fresh fruit 6-8 people $26 Individual $4 Mini Crab Cakes $26 dozen Fruit & Nut Sour cream & brown sugar dipping sauce $4 Mixed greens, dried cranberries, walnuts & goat Large Crab Cakes $40 dozen cheese served with balsamic vinaigrette $4.50/ person Jumbo Muffins $24 dozen Homemade Tortilla Chips and Salsa $12 (serves 6-8) Fattoush Blueberry, Apple Coffee Cake, Banana, Romaine, fresh mint, tomato, cucumber, carrot, Caribbean Corn Chowder toasted pita chips & red onion tossed w/ garlic mint Corn, Pumpkin, Raspberry Cream $12/Qt.
    [Show full text]
  • Banquet & Event Menus
    BANQUET & EVENT MENUS OMNI BERKSHIRE PLACE BANQUET & EVENT MENUS The Omni Berkshire Place embodies modern elegance and sophistication in Midtown Manhattan’s most sought-after location. Let our Culinary, Catering and Events team manage every aspect of your program to insure a flawless event. Our chef is also available to curate a customized menu for your special occasion upon request. 21 East 52nd Street at Madison Avenue New York, New York 10022 Phone: (212) 753-5800 omnihotels.com BREAKFAST Breakfast The OBP Continental $62 per person New York Ess-a-Bagel Stop $68 per person Fresh Squeezed Orange & Cranberry Juices Assorted Manhattan Ess-a-Bagels Fresh Housemade Granola with Greek Yogurt Select Three Cream Cheeses: Regular, Low Fat Vegetable, Fresh Herb/Scallion, Display of Sliced Seasonal Fresh Fruit Smoked Salmon, Sundried Tomato Assortment of Muffins, Breakfast Pastries Smoked Salmon, Sliced Tomatoes, Thin Red Onions, Assorted Breakfast Cereals Capers, Shredded Hardboiled Egg Freshly Brewed Medium Blend Shade Grown Regular & Fresh Squeezed Orange & Cranberry Juices Decaffeinated Coffee Display of Sliced Seasonal Fresh Fruit Variety of Tea Forte Teas Freshly Brewed Medium Blend Shade Grown Regular & Half & Half, Whole Milk & Fat Free Milk Decaffeinated Coffee Variety of Tea Forte Teas Half & Half, Whole Milk & Fat Free Milk *Egg & Bacon Station Available for an additional $15 per person A minimum of 10 guests is required for all events with food and beverage, unless noted otherwise. All pricing is subject to a 23% service charge (Combined
    [Show full text]
  • Edible Wild Plants Of
    table of contents Title: Edible wild plants of eastern North America Author: Fernald, Merritt Lyndon, 1873- Print Source: Edible wild plants of eastern North America Fernald, Merritt Lyndon, 1873- Idlewild Press, Cornwall-on-Hudson, N.Y. : [c1943] First Page Page i view page image ALBERT R. MANN LIBRARY NEW YORKSTATE COLLEGES. ~ OF AGRICULTURE AND HOME ECONOMICS AT CORNELL UNIVERSITY Front Matter Page ii view page image Page iii view page image EDIBLE WILD PLANTS of EASTERN NORTH AMERICA Page vi view page image 1 An Illustrated Guide to all Edible Flower- ing Plants and Ferns, and some of the more important Mushrooms, Seaweeds and Lich- ens growing wild in the region east of the Great Plains and Hudson Bay and north of Peninsular Florida Page vii view page image INTRODUCTION NEARLY EVERY ONE has a certain amount of the pagan or gypsy in his nature and occasionally finds satisfaction in living for a time as a primitive man. Among the primi- tive instincts are the fondness for experimenting with un- familiar foods and the desire to be independent of the conventional sources of supply. All campers and lovers of out-of-door life delight to discover some new fruit or herb which it is safe to eat, and in actual camping it is often highly important to be able to recognize and secure fresh vegetables for the camp-diet; while in emergency the ready recognition of possible wild foods might save life. In these days, furthermore, when thoughtful people are wondering about the food-supply of the present and future generations, it is not amiss to assemble what is known of the now neglected but readily available vege- table-foods, some of which may yet come to be of real economic importance.
    [Show full text]
  • Salads Lunch Combo Sweets Sandwiches
    LUNCH Soup of the day 10 Hummus crudité 12 Stewed vegetable, olive oil 12 Börek 14 LUNCH COMBO Any 2 - soup/half sandwich/half salad - at 18 SALADS Tabuleh 14 Wheat salad 14 Kale salad 14 Panzanella 16 Beet salad 16 SANDWICHES Grilled kasseri, tomato 14 Roasted vegetables, spicy feta spread wrap 16 Roasted chicken, avocado 20 SWEETS all at 10 Cookies Brownie Cakes Pies WINE BY THE GLASS SPARKLING & CHAMPAGNE glass bottle Sesto Senso Brut Prosecco, Italy 12 35 190 Prosecco Mionetto il Rose, Veneto, Italy 35 190 Louis Roederer, Brut Premier, Champagne, France 65 365 WHITE glass carafe bottle Narince, İsabey, Sevilen,Tokat,Turkey 13 23 39 110 Sultaniye, Büyülübağ, Avşa Adası, Turkey 13 25 42 120 Chardonnay, Allure, Kayra, Şarköy, Turkey 13 25 40 115 Yapıncak, Paşaeli, Tekirdağ, Turkey 13 28 44 125 Sauvignon Blanc, Petit Villebois, Loire, France 12 31 52 150 Pinot Grigio delle Venezie IGT, Lamberti, Italy 13 32 54 155 RED glass carafe bottle Kalecik Karası, Sevilen, Güney, Turkey 12 23 39 110 Urla Vourla, Urla, Turkey 12 32 54 135 Syrah, Şatomet, Urla, Turkey 11 31 49 150 Öküzgözü, Kayra Vintage, Elazığ, Turkey 12 33 52 150 Malbec, Trapiche, Mendoza, Argentina 12 36 58 155 Pinot Noir, Chamlıja, Turkey 13 28 44 175 HOUSE TONICS All House Tonics 30 SOHO MULE PICANTE DE LA CASA Grey Goose, house ginger, Olmeca Reposado, lime, agave, chilli, lime, soda. Highball coriander. Rocks EASTERN STANDARD DAIQUIRI Bombay Sapphire or Grey Goose, Bacardi Superior, hand pressed lime, cucumber, mint, lime. Coupe caster sugar. Coupe COCKTAILS All Cocktails 35 ALLIS PEAR COLLINS Grey Goose citron, lemon, spiced pear & rosemary, soda.
    [Show full text]
  • Thyca Cookbook 7Th Edition 112610
    FREE Download from www.thyca.org Share this free book with others. ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM Low-Iodine Cookbook Guidelines and Tips for the Low-Iodine Diet Used for a Short Time When Preparing To Receive Radioactive Iodine More than 340 delicious recipes contributed by more than 150 ThyCa volunteers, who are sharing their favorites 7th Edition Leah Guljord, Editor www.thyca.org Phone Toll Free 1-877-588-7904 Fax: 1-630-604-6078 E-mail: [email protected] Copyright © 2010 ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM 7th Edition, 2010 • ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM • www.thyca.org 1 We dedicate this book to • the more than 150 wonderful people who contributed your recipes and tips • the medical professionals who contributed your information and expertise • the proofreaders and designers who put the pages together • all our donors whose financial support makes possible the printing and distribution Thank you very much for your generosity and kindness in helping to ease the thyroid cancer journey for countless others. ThyCa: Thyroid Cancer Survivors' Association, Inc. www.thyca.org 7th Edition, 2010 • ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM • www.thyca.org 2 25 Poppy Seed Dressing Contents 25 Sweet and Sour Salad Dressing 25 Salad Toppings with Some Crunch PAGE 26-34 Beef 7 Note from the Editor, Copying, and Other 26 Venezuelan Beef Information 26 Scottish Beer Pot Roast 26 Beef and Pepper Medley 9-16 The Low-Iodine Diet 27 Indian Meat with Peas 27 Easy Pot Roast 9 The
    [Show full text]
  • Seasonal Catering Menu
    Fall/Winter Catering breakfast Smoothie Bowls Individual Smoothie Bowls Berries, Acai, Banana Topped with Fresh Fruit 6.00 Harvest Grain Breakfast Salad Bowl Tri-Color Quinoa Baby Seasonal Greens Avocado, Cucumbers, Tomatoes Butternut Squash Hash Dried Cranberry, Raisins Toasted Pumpkin Seeds Applewood-Smoked Bacon Turkey Bacon Baked Egg Cups Seasonal Sliced Fruit, Freshly Squeezed Orange Juice, Regular and Decaffeinated Coffee, Mighty Leaf Teas 18.50 24 hrs. Notice lunch- buffets From the Chef’s Seasonal Table Baby Kale, Frisèe Salad Apples, Cranberry, Toasted Sunflower Seeds Mustard Dressing Autumn Panzanella Salad Corn, Brussels Sprouts, Butternut Squash Braised Beef Short Ribs Red Wine, Pomegranate Molasses Potato Gnocchi Sage, Kale, Sundried Tomatoes Roasted Spaghetti Squash 33.00 Served with Dinner Rolls Seasonal Sliced Fruit Freshly-Baked Cookies Seasonal Specialty Dessert Soft Beverages 33.00 Minimum 6 Guests 48 hrs. notice lunch- salads Harvest Grain Salad Bowl Tri-Color Quinoa, Bulgur Wheat Mixed Greens, Baby Seasonal Green Avocado, Cucumbers, Tomatoes Brussels Sprouts, Butternut Squash, Beets Dried Cranberry, Raisins Toasted Pumpkin Seeds Feta Cheese, Shaved Pecorino Grilled Sage-Marinated Chicken Breast Bourbon, Maple-Glazed Bacon Low-Fat Balsamic Dressing Sweet Mustard Vinaigrette Dinner Rolls, Seasonal Crisps Freshly Baked Cookies Seasonal Sliced Fruit Soft Beverages 28.25 lunch- salads Mezze Salad Bar Two Seasonal Greens Zaatar-Spiced Chicken Breast Chickpea Falafel Eggplant, Tomato Dip Chickpea Hummus Fava Bean Hummus Tzatziki
    [Show full text]
  • Buffet Lunch
    Working Lunch Buffet (20 Guest Minimum) (Additional $6 Per Guest, If Less Than 20) Lunch Buffet Enhancements (10 Guest Minimum) Build Your Own Sandwich Buffet Club Seasonal Soup of the Day Pastas Mesclun Field Green Salad, Balsamic and Raspberry Vinaigrette Spinach Ravioli with Sundried Tomato Grilled Zucchini, Yellow Squash and Asparagus Salad Butter and Chives Tortellini Pasta Salad with Sundried Tomato Pesto $6 Thin Sliced Deli Selection of Westphalian Ham, Rare Roast Beef, Turkey Breast Cheddar, Swiss and Pepper Jack Cheeses Garganelli Pasta with Light Marinara and Boston Lettuce, Sliced Beefsteak Tomatoes and Sandwich Condiments Basil Sliced Sourdough, Marble Rye and Whole Wheat Sandwich Thins $6 Lemon Meringue Tart German Chocolate Tart Butternut Squash Ravioli with Cider Sage Freshly Brewed Regular and Decaffeinated Coffee Butter Premium Tea Selection by “T” $6 $38 Entrée Deluxe Clubhouse Buffet Individual Mini Chicken Pot Pies Club Seasonal Soup of the Day $8 Garden Arugula, Romaine and Radicchio Salad, Balsamic and Raspberry Vinaigrette Bistro Roast Chicken Breast with Wild Chickpea, Pea Green and Bulgar Wheat Salad Mushroom Sauce Oven Roasted Red Bliss Potato Salad with Grain Mustard $8 Orecchiette Pasta Salad with Peas, Tuna and Tomatoes Premade Mini Sandwiches: Grilled Atlantic Salmon with Citrus Roast Turkey, Swiss and Cranberry on Wheat Sandwich Thin Vinaigrette and Wilted Spinach Prosciutto, Mozzarella and Tomato on Pesto Ciabatta $10 Roast Sirloin Dijon on French Onion Bun Cheasapeake Crab Cakes with Grain Grilled
    [Show full text]
  • Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
    Handy One-Page LID Summary—Tear-Out Copy For the detailed Free Low-Iodine Cookbook with hundreds of delicious recipes, visit www.thyca.org. Key Points This is a Low-Iodine Diet (“LID”), not a “No-Iodine Diet” or an “Iodine-Free Diet.” The American Thyroid Association suggests a goal of under 50 micrograms (mcg) of iodine per day. The diet is for a short time period, usually for the 2 weeks (14 days) before a radioactive iodine scan or treatment and 1-3 days after the scan or treatment. Avoid foods and beverages that are high in iodine (>20 mcg/serving). Eat any foods and beverages low in iodine (< 5 mcg/serving). Limit the quantity of foods moderate in iodine (5-20 mcg/serving). Foods to AVOID Foods to ENJOY • Iodized salt, sea salt, and any foods containing iodized • Fruit, fresh, frozen, or jarred, salt-free and without red salt or sea salt food dye; canned in limited quantities; fruit juices • Seafood and sea products (fish, shellfish, seaweed, • Vegetables: ideally raw or frozen without salt, except seaweed tablets, calcium carbonate from oyster shells, soybeans carrageenan, agar-agar, alginate, arame, dulse, • Beans: unsalted canned, or cooked from the dry state furikake, hiziki, kelp, kombu, nori, wakame, and other • Unsalted nuts and unsalted nut butters sea-based foods or ingredients) • Egg whites • Dairy products of any kind (milk, cheese, yogurt, • Fresh meats (uncured; no added salt or brine butter, ice cream, lactose, whey, casein, etc.) solutions) up to 6 ounces a day • Egg yolks, whole eggs, or foods containing them •
    [Show full text]
  • Asheville Restaurant Week's Specials
    Featuring Asheville’s Best Food and Drink The Admiral Aux Bar Bargello Benne on Eagle The Bier Garden Broth Lab The Bull and Beggar Button & Co. Bagels Buxton Hall Barbecue The Cantina @ Historic Biltmore Village Capella on 9 Carmel’s Kitchen & Bar Chai Pani Chestnut Copper Crown Corner Kitchen Curate Daphne at Twisted Laurel The Greystone Inn Hemingway’s Cuba Isa’s Bistro Laughing Seed The Lobster Trap The Market Place Restaurant & Lounge Posana Red Stag Grill Rezaz Pan Mediterranean Rhubarb Ruth’s CHRIS Steak House Asheville Strada Italiano Tupelo Honey South Asheville Vivian White Labs Kitchen & Tap Zambra Presented By: Thanks to our sponsors! WLOS • FASTSIGNS of Asheville I ARUGULA SALAD granny smith apple, hazelnut, humboldt fog or HNG BEEF TARTARE 64c egg yolk, cahills porter cheddar, cornichon, chili aioli or CALDO VERDE chorizo, chicken, sunchoke, lacinato kale II SPICE ROASTED CAULIFLOWER rye berry purloo, korma sauce or SHORT RIB CARBONNADE bacon, belgian beer, caramelized onion, celery root & potato mash or NC FLOUNDER golden beet, carrot, grapefruit, turmeric II CHOCOLATE CREMEUX or CHAPEL HILL CREAMERY CAROLINA MOON ••• In celebration of restaurant week, this menu is $35 per guest. Please select one dish from each course. The Admiral • 400 Haywood Rd • 828-252-2541 • www.theadmiralasheville.com Bargello -Lunch Asheville Restaurant Week Lunch starters CHOOSE ONE HEARTH BAKED PITTA & HUMMUS Roasted Local Mushrooms, Tarragon, Olive Oil HERITAGE PORK MEATBALLS Arrabbiata, Crushed Herbs OCTOPUS FRITTERS
    [Show full text]
  • Lunch with Personality
    Lunch with Personality Design-Your-Own Plated Luncheons Let your taste buds decide and create a personalized menu by selecting one of your favorites from each course. Salads — Served with warm artisan rolls and sweet butter. · Iceberg wedge served with grape tomatoes, red onions, blue cheese, and crisp bacon with a creamy blue cheese dressing · Caesar salad, crisp romaine, Parmesan and garlic croutons with classic Caesar dressing First course · Field greens, grape tomatoes, red onion and cucumbers with an aged choose 1 balsamic vinaigrette · Southern salad, baby field greens, assorted berries, spiced pecans, blue cheese and a white balsamic vinaigrette · Spinach and apple salad, toasted walnuts, chèvre cheese and red onions with a cider vinaigrette · Cherry tomato and Bocconcini mozzarella salad with wild baby arugula and pesto · Bibb lettuce with poached pears, candied pecans and crumbled blue cheese Entrées — Served with local and seasonal vegetables. · Roasted chicken breast with herb-roasted fingerling potatoes and rosemary au jus · Lemon chicken breast with Vesuvio-style roasted potato, roasted tomato and lemon garlic sauce Second course · Miso glazed salmon with coconut jasmine rice and baby bok choy choose 1 · Braised beef short ribs with garlic Parmesan polenta and cabernet reduction · Grilled tilapia with roasted tomato and fennel ragout, and Parmesan roasted potatoes · Grilled petite filet mignon with potato purée and three-peppercorn sauce Add 8.00 per person · Grilled flat iron steak with truffle white Cheddar macaroni & cheese
    [Show full text]
  • BBQ Style Menu
    TOUCHAYS EVENT CATERERS BBQ Style (Min of 60 Adult Guests) Served from a Buffet Table CHOOSE FOUR FROM THE FOLLOWING Soy Chilli and Honey Ribs, Spicy Piri Piri Chicken Thighs, Rosemary and Garlic Minute Steaks, Pork Belly in Sticky BBQ Sauce, Tandoori Spiced Salmon, Cumberland Sausages, Mini Beef Burgers, Honey Glazed Halloumi and Chargrilled Mushrooms (V) Bread Basket Selection CHOOSE FOUR FROM THE FOLLOWING Bacon Potato Salad, Shredded Spinach, Red Onions and a Vinaigrette Spiced Chick pea, Pomegranate and Parsley Couscous Salad Roasted Butternut Squash and Sweet Potato Salad with Curly Kale and Radish Italian Bean Salad - Green Beans, Olives, Capers, Cherry Tomatoes, Pepper and Fresh Basil Asian Coleslaw - Red Cabbage, Carrots, Peppers, Bean Sprouts, Coriander Asian, Mayo -Soya, Sesame Seeds, Sriracha Sauce, Garlic, Honey Lentil and Chick pea Salad, Roasted Cherry Tomatoes with a Harissa Spiced Dressing and Cubes of Halloumi Cobb Pasta Salad - Bacon, Eggs, Avocados, Blue Cheese, Diced Tomato Herby Potato Salad with Celery and Spring Onions / Dressing - Parsley, Lemon Juice, Mustard, Garlic and Pepper Apple and Goats Cheese, Green Salad with Pumpkin Seeds and Dried Cranberries Greek Broccoli Salad - Broccoli, Sun Dried Tomatoes, Shallots Olives and Feta Cheese / Dressing - Honey, Lemon, Garlic, Chilli. Pearl Barley, Spinach Sliced Beetroot, Grated Carrot Salad Crushed Potatoes Salad with Crispy Onions, Chorizo and Chives Roast Mediterranean Veg Salad with Basil Pesto Dressing Penne Pasta, Rocket, Diced Red Pepper, Parmesan and Balsamic
    [Show full text]