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Our Mission Is to Be a Favorite Destination
630 ST CLAIR, GROSSE POINTE MI. 313 8846810 FINE WINE & COLD BEER DINEIN · CARRYOUT · CATERING OUR MISSION IS TO BE A FAVORITE DESTINATION FOR ALL OF OUR GUESTS; BREAKFAST, LUNCH OR DINNER WE WANT TO OFFER YOU OLD TIME DINER FAVORITES WITH A NEW AGE FLAIR Life is short, order dessert first. Ask your server for today’s sweet little sheila’s selections Mozzarella Sticks Creamy mozzarella sticks covered in a seasoned Fried Pickles breading, served with ranch 6.99 5 zesty battered pickle spears served with homemade ranch 6.99 Spinach Artichoke Dip Creamy parmesan sauce mixed with diced artichokes and Poutine chopped spinach. Served with tortilla chips 8.99 Layer of crispy fries smothered in brown gravy and sprinkled with mozzarella cheese 7.99 Beer Battered Onion Rings Seasoned beer batter fried golden 5.99 Chili Cheese Fries Guacamole Bed of crinkle fries topped with house made chili Guacamole served with house made tortilla chips 8.99 with loads of cheddar cheese 7.99 { Soups & sides } { Beverages } HOMEMADE DAILY SOUPS Fine Wine or Cold Beer Cup 3.99 Bowl 4.99 QT 12.99 Gal 39.99 Ask your server for selection French Fries 3.79 Side Salad 3.99 Fountain Pop w/meal 2.79 Baked Potato 3.99 Pepsi, Diet Pepsi, Mountain Dew, Diet Dew, Sierra Mist, Mug Root Beer, Cherry Pepsi 2.29 Sweet Potato Fries 5.49 Pita 1.99 w/meal 3.99 Iced Tea or Lemonade 2.29 Coleslaw 2.99 Mashed Potatoes & Gravy 4.99 Flavored Iced Tea or Lemonade 2.59 Applesauce 1.99 Stir Fry Veggies 4.99 Coffee 2.29 Gravy 2.49 Roasted Veggies 4.99 Hot Tea or Cocoa 2.49 Green Beans 2.99 Flavored Hot Tea or Scalloped Apples 4.99 Stuffi ng 2.99 Cocoa Drinks 2.79 Mac n Cheese 4.99 Rice 2.99 Milk Sm. -
Frozen Ice Cream-Yogurt
Category CUPC Product Description Brand Size UM HQ NE CE 3638 4154800166 YOGURT VANILLA FF DREYERS 56 OZ K1 K1 K1 3633 4154800185 ICE CREAM VANILLA DREYERS 56 OZ K1 K1 K1 3633 4154800186 ICE CREAM LT VANILLA DREYERS 56 OZ K1 K1 K1 3633 4154800385 ICE CREAM VANILLA BEAN DREYERS 56 OZ K1 K1 K1 3633 4154802685 ICE CREAM ROCKY ROAD CLASSIC DREYERS 56 OZ K1 K1 K1 3633 4154803475 ICE CREAM BUTTER PECAN NSA DREYERS 56 OZ K1 K1 K1 3633 4154803485 ICE CREAM BTR PECAN CLASSIC DREYERS 56 OZ K1 K1 K1 3633 4154803985 ICE CREAM VANILLA FRENCH DREYERS 56 OZ K1 K1 K1 3633 4154804101 ICE CREAM HOMEMADE VANILLA DREYERS 64 OZ K1 K1 K1 3633 4154804785 ICE CREAM COOKIES N CREAM DREYERS 56 OZ K1 K1 K1 3633 4154806185 ICE CREAM CHOC MINT CHIPS DREYERS 56 OZ K1 K1 K1 3633 4154807601 ICE CREAM HOMEMADE BTTR PECAN DREYERS 64 OZ K1 K1 K1 3636 4154808576 SORBET RASPBERRY DREYERS 16 OZ K1 K1 K1 3633 4154827003 ICE CREAM DREAMERY BLK RSPBRY DREYERS 16 OZ K1 K1 K1 3633 4154828703 ICE CREAM DRMY NY STRBRY CHSCK DREYERS 16 OZ K1 K1 K1 3633 4154845085 ICE CREAM LIMITED EDITION DREYERS 56 OZ K1 K1 K1 3633 4154845186 ICE CREAM LT LIMITED EDITION DREYERS 56 OZ K1 K1 K1 3633 4154851485 ICE CREAM COOKIE TOLL HOUSE DREYERS 56 OZ K1 K1 K1 3633 4154854788 ICE CREAM CHOC FUDGE FFNSA DREYERS 56 OZ K1 K1 K1 3633 4154855085 ICE CREAM COOKIE DOUGH DREYERS 56 OZ K1 K1 K1 3633 4154855586 ICE CREAM LT FRENCH SILK DREYERS 56 OZ K1 K1 K1 3636 4154857892 SHERBET ORANGE CREAM DREYERS 56 OZ K1 K1 K1 3633 4154873886 ICE CREAM CHOCOLATE LIGHT DREYERS 56 OZ K1 K1 K1 3633 4154886303 ICE CREAM -
2015 Nutrition Master List
2015 Nutrition Master List Food Item Serving Size Calories Carbs Protein Sat Fat Sodium 1000 Island, FF 1.5 oz 45 11 0 0 390 Apple Sauce, plain 1/2 Cup 50 12 0 0 0 Apple Sauce, strawberry 1/2 Cup 60 14 0 0 10 Asian Chicken (9-12) 4 oz 167 21 12 0.5 222 Asian Chicken (k-8) 4 oz 167 21 12 0.5 311 Bagel 1 each 140 29 6 0 180 Baked Beans 1/2 Cup 113 23 5 0 220 Baked Potato, Regular 1 whole 160 32 0 4 0 BBQ Dip Cup 1 oz 60 16 0 0 120 BBQ Glazed Chic Bites 5 pc (1/2 Cup) 200 14 22 1 370 BBQ Pulled Pork on bun 1 sandwich 371 41 26 2.5 481 Benefit Bar 1 each 280 48 5 3 220 Black Beans 1/2 C 140 25 8 0 330 Blended Veggies, w/ butter 1/2 Cup 29 4 0 0 44 Blue Apples 1/2 Apple 75 20 0.5 0 40 Bosco Stick, 4" (k-5) 1 stick 110 14 6 1.5 140 Bosco Sticks, 6" (6-12) 2 sticks 280 30 18 5 420 Breaded Chicken Sandwich (9-12) 1 sandwich 356 41 25 1 806 Breaded Chicken Sandwich (K-8) 1 sandwich 328 39 20 2 626 new Breadstick 1 each 70 14 3 0 140 Breadstick, Klosterman's 1 stick 70 14 3 0 140 Breakfast Bar, Cinnamon Toast Crunch 1 each 150 30 3 1 115 Breakfast Bar, Golden Grahams 1 each 150 30 2 1 110 Breakfast Bar, Oat'n Honey Nature Valle 1 each 190 29 4 1 160 Breakfast Bar, Trix 1 each 150 30 2 1 105 Breakfast Pizza Boat 1 each 200 25 8 2.5 330 Broccoli Cheddar Rice 1/2 Cup 200 41 5 0.5 290 Broccoli Slaw 1/2 Cup 100 23 2.5 0 101 Broccoli, steamed/butter 1/2 Cup 14 3 0 0 30 Brown Rice- asian K-8 3/4 Cup 155 33 3.5 0 6 Brown Rice- asian 9-12 1 Cup 206 44 4.5 0 8 Bruschetta Chicken Pasta 3/4 Cup 356 29 22 4 687 Buffalo Chicken Strips 3 each 260 17 15 2.5 390 -
Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys
IHSN International Household Survey Network Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Lisa C. Smith Olivier Dupriez Nathalie Troubat IHSN Working Paper No. 008 February 2014 www.ihsn.org Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Smith, Lisa C., Olivier Dupriez and Nathalie Troubat February 2014 IHSN Working Paper No. 008 i This report was written by: Lisa C. Smith TANGO, International International Household Survey Network (Consultant) Olivier Dupriez World Bank Nathalie Troubat Food and Agriculture Organization of the United Nations ii Table of contents Table of contents ............................................................................................................................. iii List of figures ................................................................................................................................... v List of tables ..................................................................................................................................... iii Acronyms ......................................................................................................................................... vi Acknowledgements .......................................................................................................................... vii Executive summary ........................................................................................................................ -
Please Click Here 2021 Takeout Menu
2021 Side Orders Children’s Plates 20212021 Lowfat Cottage CheeseSide ..................................Side Orders Orders . 2.95 Children’sChildren’sUnder 12Plates PleasePlates Open Year2021 Round LowfatLowfatCole Cottage SlawCottage ............................................ Cheese Cheese .................................. ..................................Side Orders. .. 2.952.952.25 All Children’s plates are served withUnder UnderapplesauceChildren’s 12 12Please Please and choice Plates of fresh fruit, vegetable or french fries Open Open Year Year Round Round All Children’s plates are served with applesauce Underand choice 12 Please of fresh fruit, vegetable or french fries OpenFrom Year 7 A .RoundM. ColeColeVegetable Slaw Slaw ............................................ ............................................ Lowfat............................................ Cottage Cheese ................................... 2..252.252.25 2.95All Children’s plates are served with applesauce and choice of fresh fruit, vegetable or french fries All Children’s plates are served with applesauce and choice of fresh fruit, vegetable or french fries FromFrom 7 A7 .AM.M. Vegetable ............................................Cole Slaw ............................................. 2.25 2.25 VegetableFrench ............................................ Fries ........................................... 2.25 2.50 Fried Chicken Fingers..................................... 6.95 From 7 A.M. Vegetable ............................................. 2.25 FriedFried -
HOW to USE THIS TEMPLATE *Do Not Print Page
HOW TO USE THIS TEMPLATE *Do not print page This communication has been designed to work as a digital catalogue with full bleed imagery that can be printed both locally on your desktop printer or commercially for high resolution printing. Please see the instructions below for further details. LOCAL DESKTOP PRINTING When printing locally on your desktop printer, please do NOT select “Shrink to Fit” as a printing option. Simply print as is (full- size) and the printer’s settings will automatically produce a white margin that borders all four sides of each page. No text will be lost, as this has been designed to fit within your printer’s type safety. COMMERCIAL PRINTING When printing commercially, the printer may choose to output a PDF of the catalogue, on a larger page size and then trim to fit on an 8.5"x 11" sheet size. EDITING TEXT Clicking within text boxes allows you to edit the text in places such as body copy, titles and subtitles. PRO DESIGN TIP: Using guidelines helps to ensure alignment and place images in the same spot. Being together is what matters most and LET’S TOAST TO THE nothing brings people together like food. We have packed this holiday catalogue with unique items and inspiring recipes to help HOLIDAY SEASON! you and your customers celebrate this holiday season! Thank you for choosing us to be your most valued and trusted business partner. We wish you a wonderful holiday season. Sincerely, Sysco Canada 03 05 06 APPETIZERS CHARCUTERIE BREAKFAST BOARD 07 09 11 CENTRE OF CONDIMENTS, SIDE THE PLATE SPICES & STARCHES SAUCES 12 13 17 PRODUCE DESSERTS BEVERAGES 18 19 24 BAKING HOLIDAY RECIPES INGREDIENTS ACCESSORIES 31 32 HEALTHCARE HOLIDAY CONTENTS & SENIOR ACTIVITES LIVING Contact your Sysco Representative for more information. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59
Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime -
THE HANDBOOK Your South Beach Success Starts Here!
THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit .............. -
Great Lakes Dining Car
The Great Lakes Dining Car 2009 Year in Review Continuing to tell the story of the lunch wagon and dining car business that prospered in the Great Lakes region. With focus on the Great Lakes and neighboring states, and extra emphasis on Chautauqua County in New York. CONTENTS All correspondence can be sent to: Diner Movements - 3 Michael Engle ¬ Current diners in and out of the Great Lakes Region. 182 Speigletown Rd. Additional coverage on page 5 Troy, NY 12182 Focus on a Manufacturer - 4 [email protected] ¬ More smaller concerns. Hamburger huts Ward & Dickinson - 5 ¬ A look at some Ward & Dickinson news. List of Manufacturers - 2, 6 ¬ The builders of the lunch cars. Discovered on-line - 7 ¬ From EBAY and other on-line “collections” and newspapers. www.NYDiners.com/history.html - 8 ¬ What's on the web-site and what's upcoming. Great Lakes Diner Book - Project - 8 Copyright Hanover Historical Center ¬ Information on the project being contemplated. Dining Car Manufacturers Ward & Dickinson Dining Car Co. - Silver Creek, NY 1925-1938. The most prolific builder of the region. They started in mid 1924 building lunch cars in the open, and became a company in 1925. Their motto was, "They're built to last." Charles Ward left the company in late 1927. They would later start building double diners, which was one diner attached to another diner, length wise. The company built similar looking diners with monitor roofs and green and white swirled stained glass in the upper sashes of their windows. Closson Lunch Wagon Co. - Glens Falls, NY 1902-1912. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter -
Gourmandises Plats Dessert Entrées
AUTUMN 2017 DINNER MENU 5.00PM TILL LATE ENTRÉES DESSERT APPETISER/STARTER DESSERT PAIN FRAIS FRESH BREAD Freshly Shucked Sydney Rock Oysters Lemon Tart 7 Natural or served with Mignonette Soft Meringue and Mixed Berry Compote Brasserie Bread Caramelised Garlic Bread 18 (1/2 dozen) 12 NV Canard-Duchêne Cuvée Léonie 20 Warm Whole Baguette Crêpes Suzette with Pepe Saya Butter or EVO Oil and Chicken Liver Parfait Flambéed Grand Marnier, Bitton Balsamic Dressing Poached Muscatels, Sweet and Sour Onions Bitton Orange Jelly Ginger Sauce and Orange Sorbet and Toasted Sourdough 14 16 Belgian Chocolate Mousse 2015 L’Arjolle Rosé, Syrah, Grenache 10 Hazelnuts and Bitton Citrus Honey Twice Baked Soufflé 14 Gruyere and Goats Cheese served with Rocket Salad Dressed Apple Tarte Tatin with Bitton Lemon Dressing Crême Anglaise and Caramel Ice Cream 18 15 2016 Black Cottage Sauvignon Blanc 10 Bread and Butter Pudding Beetroot Cured Kingfish Crème Anglaise, Vanilla Bean Ice Pickled Cucumber, Radish and shaved Fennel Cream and Bitton Orange Jelly 18 15 2015 Domaine des Bonnetières Gamay Beaujolais 12 Cheese Platter Bitton Chilli Oil Seared Scallops Baguette, Candied Walnuts, Fresh Fruit and Bitton Orange Jelly Sauce Vierge, Ligurian Olives and Cauliflower Puree 20 19 2014 Clos de Bagatelle, Muscat, France 12 2016 Mountadam Pinot Gris 11 All ice cream is 100% natural and created by Booza for Bitton ACCOMPAGNEMENTS SIDE ORDER 8 Green Salad PLATS Pommes Frites DINNER Truffle Potato Puree Steamed Broccolini Pickled Mushroom Risotto with roasted Walnuts and Feta