Yafolinemenu Sept2019 Copy

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CHEF’S FEATURES ROTISSERIE CHICKEN Chicken Schnitzel : $11.99 ¼ Rotisserie Chicken Breaded Chicken Breast, Tomato and Cucumber Salad, choice of + 2 Sides : $8.99 side ½ Rotisserie Chicken Amba Chicken Salad Stuffed Avocado : $10.99 + 2 Sides : $12.99 Pulled Chicken + Amba Sauce inside two halves of fresh avocado on a *Add all white meat for $.99 bed of cruciferous veggies Israeli Hot Chicken : $10.99 Spicy Red Schug Slathered Chicken Schnitzel on a Bun with Red Cabbage Slaw, choice of side We proudly make our hummus with ORGANIC CHICKPEAS and Sabich Wrap: $8.99 source our chicken from Eggplant, Hummus, Cucumber + SPRINGER MOUNTAIN FARMS Tomato Salad, Hardboiled Egg, which are 100% all natural, Pickles, Purple Cabbage Slaw, antibiotic and steroid free, with Amba, Tahini, Schug no growth stimulants or hormones. Seasonal Entree: MKT PRICE Ask about chef’s seasonal items! FAMILY MEAL $27.99 (Feeds 2-3) + 1 Rotisserie Chicken + 2 Family Sides + 1 Family Greek Salad FAMILY SIDES COLD: Feeds 2-3 $5.99 HOT: Feeds 2-3 $6.49 tomato cucumber salad, hummus, brussels sprouts, cauliflower w/ chickpea salad, red cabbage slaw, tahini, mac + cheese, cumin rice, quinoa salad, tabbouleh, sumac rotisserie potatoes, falafel, onions, seasonal side seasonal side INIDIVIDUAL SIDES KIDS MENU $4.99 Includes house baked laah COLD: $2.99 and a drink (kids 10 and under only) hummus tomato cucumber salad chickpea salad red cabbage slaw Chicken Schnitzel + Rice quinoa salad Breaded chicken breast and tabbouleh cumin rice sumac onions seasonal side Shawarma Chicken + Mac Spiced grilled chicken with HOT: $3.49 mac and cheese brussels sprouts cauliflower w/tahini mac + cheese Hummus + Falafel cumin rice Chickpea hummus and rotisserie potatoes crispy chickpea patties falafel seasonal side REWARDS CLUB Eat Honest. Eat Authentic. Eat YAFO. DIETARY INFORMATION The items marked on this menu are prepared to be “gluten friendly”. However, these items are not necessarily gluten free. = GLUTEN FRIENDLY Because most YAFO Kitchen dishes are made from scratch, cross contact with = VEGETARIAN allergens can occur. If you are gluten = VEGAN sensitive, we recommend you review the list of suggested menu items with a qualied medical professional prior to consumption. BUILD YOUR OWN $8.99 BOWL OR WRAP Salad Bowl, Grain Bowl, Hummus Bowl, Laffah Wrap PICK YOUR SPREADS Hummus Tzatziki Babaganoush SELECT YOUR TOPPINGS Cucumber + Tomato Salad Tomato Cucumber Chickpea + Roasted Pepper Salad Tabbouleh Purple Cabbage Slaw Beets Lemon + Cranberry Quinoa Salad Kalamata Olives Feta Cheese Sumac Onions Mediterranean Pickles Seasonal Topping ADD ONS Avocado + $1.99 Cage-Free Hardboiled Egg + $.99 ADD HOT TOPPINGS For an additional cost CHOOSE YOUR PROTEIN Falafel + $1.75 Shawarma Chicken + $2.25 Mixed Mushrooms + $2.00 *Beef Kofta Patty + $3.00 Eggplant + $2.00 Pulled Rotisserie Lamb + $4.00 Amba Chicken Salad +$2.00 6 ADD YOUR SAUCE OR DRESSING Lemon Tahini Schug (Cilantro Jalapeño Sauce) Spicy Red Schug 6 Toum (Garlic Sauce) Lemon Herb Vinaigrette Amba Sauce Granch (Greek Yogurt Ranch) Harissa Yogurt Cilantro Yogurt *Consuming raw or undercooked meats, poultry, seafood, shellsh or eggs may increase your risk of foodborne illness September 2019.

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SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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