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KOSEBASI KUWAIT Mainmenu.Pdf
ﻃﺒﻖ اﻟﻔﺎﺻﻮﻟﻴﺎء اﻟﺒﻴﻀﺎء Pilaki ارﺿﻲ ﺷﻮﻛﻲ Enginar ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.600 KD ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.400 KD ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 1.600 KD ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Artichoke hearts served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 1.600 KD أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade labneh, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.400 KD زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade labneh ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 1.600 KD ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and fresh mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 1.600 KD ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ ,Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ green onion and Turkish spices, served with pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.500 KD ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade labneh, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 1.500 KD -
Wholesome Harvest Box Info
Wholesome Harvest Box Info What’s in my box? This list is tentative and subject to change. Please visit our website’s current news box for any changes. Giant Kohlrabi Sweetheart Cabbage Cipollini Onion Zucchini Cucumber Cherry Tomatoes Arugula Varieties of tomatoes Scallions Roasted Sweetheart Cabbage Beefsteak Tomato The Vegetables Giant Kohlrabi The giant kohlrabi variety will last several months in cool dry storage. Sweetheart Cabbage To prepare, remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly. Roast with a drizzle (or more) of olive oil and season with salt and pepper. Cipollini Onions Keep these onions at room temperature to cure, or store in the fridge for more immediate use. The Cipollini’s unique shape makes it a great addition to mixed roasted vegetables (such as carrots, fennel, beets, eggplant, and zucchini) Cucumber A quick jar of pickled cucumber slices is as easy as slicing the cucumbers into thin discs, stuffing them into a glass jar, adding some sliced onions, and topping with water, seasoned rice vinegar, some honey, and salt. Shake the jar to mix in the ingredients and serve any time. Cherry Tomatoes Feel free to leave you tomatoes at room temp or in the fridge. Enjoy whole or cut as a sweet acidic addition to avocado toast, pasta, tacos, or an omelet! Arugula Your arugula has already been rinsed before it came home to you, but be sure to give it a final wash and dry/spin before using. -
Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42). -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
Chicken Wings
CHICKEN WINGS Chicken Wings Double fried wings with pickled radish and a glaze of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Chicken Wings medium & fries Six double fried wings with pickled radish, served with fries and miso dip, on top of the wings a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili 21.5 CHICKEN PIECES Chicken Pieces Double fried pieces with pickled radish and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Chicken Pieces medium & fries Six double fried pieces with pickled radish, served with fries and miso dip and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili 21.5 ANGRY BURGER Korean Chicken Burger Chicken burger with dirty cheese sauce, served with fries & miso dip, pickled cucumbers, radish and Korean ssam sauce 23.5 without fries 18 Korean No Chikin‘ Burger Burger with plant-based chicken, dirty cheese sauce, served with fries & miso dip, pickled cucumber, radish and Korean ssam sauce 23.5 turn around without fries 18 for more AC-0521 KOREAN FRIED CAULIFLOWER Korean Fried Cauliflower Double fried cauliflower with pickled radish and a sauce of your choice: Original | Sweet Lime | Korean Ssam | Angry Chili small (4 pcs.) - 10.5 | medium (6 pcs.) - 16 | large (9 pcs.) - 23.5 Korean Fried Cauliflower medium & fries Six double fried cauliflower with pickled radish, served with fries and miso -
Cuisine-Digest-Vol02issue04
A Culinary Journey with the Masters Volume 2 | Issue 4 | `300 Chefs & Biodiversity As they connect farm and fork, Chefs can tell the story of colourful, biodiverse ingredients by championing them inside and outside of the kitchen Editor’s Note Food enthusiasts and fellow Chefs, Welcome to the tenth issue of Cuisine Digest magazine for Chefs! We are living in interesting times that offer us challenges as well as opportunities as culinarians. The centre of our lives – personal and professional – is food. It has a far-reaching impact on health of individuals and nations, farming practices and agriculture, livelihoods and future, and the restaurant and hotel business. Nature is declining globally at rates unprecedented in human history – and the rate of species extinctions is accelerating, with grave impacts on people around the world now likely, warns a landmark new report from the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES). One million animal and plant species are now threatened with extinction, says the report, which finds that the world is relying on an ever smaller number of foodstuffs to feed a growing population that’s expected to rise to around 10 billion people by 2050. Earlier, the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems was released which presented key takeaways and specific actions that food service professionals can take to contribute to the Great Food Transformation. With 3 billion people malnourished globally and a food production system damaging the planet, it suggests a transformation of global eating habits, improved food production systems and a reduction in food waste. -
Fast, from Scratch. Gluten-Free Vegetarian from Scratch, Every Day
BAKERY flatbreads FOUR CHEESE $10 blend of akkawi, white cheddar, parmesan and mozzarella cheese, tomato, basil ZAATAR $6 bAKERY extras add cheese +$1 changes daily, limited availability. ground dried thyme, oregano, FALAFILL OFFERS A VARIETY OF sumac, toasted sesame, olive oil FRESH BAKERY ITEMS INCLUDING: • MANAEESH MUHAMARAH $7 • FATAYER (cheese / spinach) add cheese +$1 • BEEF SAFIHA roasted tomato red pepper spread, • CHICKEN MUSAKAN walnuts, pomegranate molasses, • RICE & BEEF OZZI black olives, onion • SAMBOUSA (beef / cheese) SUJUK $8 EAST MEDITERRANEAN LoKITCHEN & MARKET spicy beef sausage, mozzarella re THE GARDEN $10 oven baked tomato spread, grilled eggplant, roasted red pepper, mozzarella, feta cheese, kalamata olives, basil gluten-free crust available upon request. Making flavorful food part of your everyday life. Fast, from scratch. gluten-free vegetarian From scratch, every day. Flavorful small plates served with choice of pita bread or pita chips salads spreads TABBOULEH $3/$6 HUMMUS $3/$6 BABA GHANOUJ $3/$6 bulgur wheat, parsley, tomatoes, chickpeas, tahini, lemon, garlic fire roasted eggplant, tahini, red onion, dry mint, lemon vinaigrette olive oil, lemon, garlic MUHAMMARA $4/$8 QUINOA TABBOULEH $4/$8 fire roasted red pepper, walnuts, MAHROUSEH $3/$6 quinoa, parsley, tomatoes, red onion, cumin, garlic, pomegranate creamy garlic potato mousse, dry mint, lemon vinaigrette LEVANTINE $3/$6 molasses, breadcrumbs yogurt, lemon, olive oil tomato, cucumber, parsley, MINTED CABBAGE $2/$4 lemon, dressed with tahini dips shredded -
Dinner Menus
Dinner Menus Polo Club Plated Dinner Salad Selections Choice of One Salad or Appetizer Breakpoint Salad Mixed Field Greens, Grilled Chicken Breast Diced Tomatoes, Candied Pecans, Gorgonzola Cheese, Cranberry-Orange Vinaigrette Tri-Color Salad Endive, Radicchio and Arugula, Thinly Shaved Parmesan Focaccia Crisp, Redwine Herb Vinaigrette Classic Caesar Salad Hearts of Romaine Lettuce, Pecorino Romano Cheese Focaccia Croutons, House Made Caesar Dressing Crisp Goat Cheese Salad Baby Arugula and Radicchio Salad, Toasted Pine Nuts Grape Tomatoes, Crispy Goat Cheese, Aged Balsamic Vinaigrette Mediterranean Arugula Salad Shaved Asiago Cheese, Marinated Sun Dried Tomatoes Focaccia Wafer Crisp, Honey Balsamic Vinaigrette Appetizer Selections Choice of One Salad or Appetizer Heirloom Tomato Tartar Seasonal Tomatoes with Balsamic Gelee and Chives Haricots Verts Salad in Lemon Crème Fraiché Basil Oil, Parmesan Focaccia Crisp Pan Seared Lump Crab Cake Pickled Cucumber and Pepper Salad Dill, Chipotle Pepper Sauce Fresh Mozzarella & Tomato Napoleon House Made Mozzarella Stacked with Vine Ripened Tomatoes Topped with a Grilled Portabella Mushrooms Balsamic Reduction, Basil Drizzle Wild Mushroom & Goat Cheese Strudel Roasted Red Pepper Coulie Petite Herb and Mesclun Salad Roasted Zucchini & Squash Carpaccio Petite Mesclun Greens, Grape Tomatoes, Herb Scented Goat Cheese Focaccia Croustade, Truffle Balsamic Vinaigrette Tuscan Trio Roasted Pepper and Tomato Salad with Baby Arugula Herbed Ricotta Cheese Bruschetta Moroccan Tabouleh Timbale Lemon Scented Cous -
Photos © Peter Menzel • from the Book What I
BANGLADESH: SHAHNAZ BEGUM MICROLOAN MILKER CANADA: COCO SIMONE FINKEN GREEN TEEN Shahnaz rinses tiny fish for dinner at the village well. Coco blows out sixteen birthday candles on a homemade carrot cake baked by her mother and sister. She cooks with her renters and neighbors in a small lean-to next to her tin-clad house, which has a TV but no refrigerator. Coco and her family in their passive-solar, straw-bale house. Her cows eat a pile of water hyacinths gathered by her son from a The Finkens live a block and a half east of Lac Deschenes, a wide pond beyond the haystack in the main photo. section of the Ottawa River. One Day’s Food One Day’s Food IN DECEMBER IN OCTOBER BREAKFAST Sweet biscuits (cookies), 0.6 oz • Black tea, 3.5 fl oz; BREAKFAST French bread, 1.8 oz • Strawberries, 2.6 oz • So Nice with sugar, 2 tsp soy milk, original, 7.5 fl oz LUNCH Amaranth leaves, stir-fried with small shrimp, onion, LUNCH Veggie Wrap: Old El Paso flour tortilla, salsa flavored, garlic, ginger, and hot chilies, 6 oz • Cauliflower, stir-fried with 2.5 oz; feta cheese, 1.8 oz; green bell pepper, 1.1 oz; lettuce, onion, green chilies, ground chilies, and a small amount of beef 0.4 oz; butter, 0.5 tsp • Apple, 5.6 oz • Carrots, 1.8 oz for flavoring, 6.3 oz • Fresh vegetable salad of tomato, cucumber, and chilies, 3.4 oz; with lemon juice, 1 tbsp • White rice, 12.8 oz DINNER Jyoti matar paneer (peas and Indian-style cheese), 6.1 oz • White rice, 6.6 oz DINNER Khailsha (giant dwarf gourami, a freshwater fish) with snow peas, potato, and tomato, eaten with -
Handbook of Handmade Pickles
PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF HANDMADE PICKLES AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology ` TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 History of Pickles 3-4 1.2 Minimization of Post-Harvest Losses 4 1.3 What are Pickles? 4 1.4 Importance 5 1.5 Statistics 6 1.6 Value Added Products From Handmade Pickles 7-8 1.7 Scope of Pickle Industry 9 Chapter 2: Processing of Handmade Pickles 2.1 Pickle Processing 10-11 2.2 Raw Material 11-12 2.3 Current Trends in Pickle Making 12-15 2.4 Types of Pickle Making 15-20 2.5 Formulation of Pickle Making 20-28 Chapter 3: Packaging of Handmade Pickles 3.1 Characteristics of Pickles 29-33 3.2 Packaging Materials used for Pickles 33-38 3.3 Quality Considerations During Packaging 38-39 3.4 Future Trends 39-40 Chapter 4: Food Safety Regulations & Standards 4.1 Food Standards 41-43 4.2 Food Safety 43-46 4.3 Labeling Standards 46-48 PMFME Handbook of Handmade Pickles 2 Indian Institute of Food Processing Technology ` CHAPTER 1 INTRODUCTION 1.1 History of Pickles India is a rich country in horticulture that produces a wide range of fruits, vegetables, spices, ornamental and medicinal plants. It is the world's second-largest vegetable producer. Unfortunately, huge post-harvest losses occur (10-25%) annually. it is mostly due to inefficient post-harvest management activities. -
Istanbul JAZZ FESTIVALS JAZZ COR I M N Uch Uch FİLMEKİMİ G Y G M EN Or E OUR + T T E E ®
OCTOBER 2014 THE coMPLete GUIDE to GO® istanbul ® ISSN: 1309-3851 ISSN: MEaSURInG YOUR PErSONALITY: COREnTTE JAZZ FESTIVALS FİLMEKİMİ FINE-DINING RESTAURANTS ... and Much MorE+ Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL Falling for İstanbul EDITOR Dilek Koç MANAGING DIRECTOR Gürkan Kınacı The autumn season is off to a brisk start, and with its new venues, music festivals, CONTRIBUTING editor Emma Levine biennales and concerts, İstanbul is back to its usual lively pace. October is one of ENGLISH edıtorıal dırector Bob Beer the finest months to take in the city’s bohemian atmosphere with its beckoning DESIGNER Tijen Tezel contrıbutors Ardan Zentürk, Özden Akbal streets and historical venues. Take a tour of the Fener and Balat neighbourhoods, DEPUTY edıtor Özlem Aykın Kınacı travel back in time as you marvel at the magnificent Dolmabahçe Palace, and of oaykin@ whereistanbul.com.tr Photo edıtor Sami Atalan course, visit the mosques and museums on the Historical Peninsula. consultant Aynur Koç October welcomes a wonderful array of events including the 24th Akbank Jazz RESPONSIBLE edıtor Aslı Koç Festival (p. 27) presenting concerts by top names in jazz; the 13th Filmekimi (p. 4) ADVERTISING & BUSINESS DEVELOPMENT SALES DIRECTORS film festival; top Cuban musicians the Orquesta Buena Vista Social Club at Black Zeynep Sezer Box İstanbul (p. 27); and the award-winning Broadway musical Beauty And The [email protected] Selen Uzeroğlu Kaya Beast at Zorlu Center PSM (p. 26). [email protected] busıness develoPment & marKetıng İstanbul’s many art galleries launch the new season of impressive exhibitions. -
Ted Kdz Ereğli Koleji Vakfi Lise Kahvalti Ve Yemek Menüsü
TED KDZ EREĞLİ KOLEJİ VAKFI LİSE KAHVALTI VE YEMEK MENÜSÜ 1 Ekim 2018 Pazartesi 2 Ekim 2018 Salı 3 Ekim 2018 Çarşamba 4 Ekim 2018 Perşembe 5 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR SADE AÇMA PATATESLİ POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU MERCİMEK ÇORBA ETLİ NOHUT FIRIN BAGET KARIŞIK KIZARTMA İZMİR KÖFTE ÖĞLE YEMEĞİ KAYSERİ MANTI PİRİNÇ PİLAVI BULGUR PİLAVI SPAGETTİ BOLONEZ PİRİNÇ PİLAVI MEYVE CHEESE CAKE AYRAN SUPANGLE AYRAN ÇİĞ KÖFTE CACIK HAYDARİ PENDİK PİLAKİ FASULYE PİYAZ SALADBAR ŞAKŞUKA Z.Y ENGİNAR MÜCVER GAVURDAĞI SALATA RUS SALATASI MEVSİM SALATA TON BALIKLI MARUL SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN ELMALI KURABİYE MEYVE SİMİT-KREM PEYNİR KIBRIS POĞAÇA MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 8 Ekim 2018 Pazartesi 9 Ekim 2018 Salı 10 Ekim 2018 Çarşamba 11 Ekim 2018 Perşembe 12 Ekim 2018 Cuma SABAH KAHVALTI SİMİT-KREM PEYNİR BEYAZ PEYNİRLİ SANDWICH SADE POĞAÇA SU BÖREĞİ KARIŞIK SANDWICH SÜT-ÇAY MEYVE SUYU SÜT-ÇAY SÜT-ÇAY MEYVE SUYU ET DÖNER BİBER DOLMA-YOĞURTLU PİDELİ KÖFTE GEMİCİ KURU FASULYE EZOGELİN ÇORBA ÖĞLE YEMEĞİ PİRİNÇ PİLAVI SPAGETTİ NAPOLİTEN BULGUR PİLAVI PİRİNÇ PİLAVI PİLİÇ IZGARA AYRAN KEŞKÜL AYRAN MOZAİK PASTA AYRAN Z.Y BARBUNYA PATATES SALATA Z.Y BROKOLİ YOĞURT MAKARNA SALATA SALADBAR KISIR TON BALIKLI MARUL SALATA FASULYE PİYAZ Z.Y BOSTANA MÜCVER MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA MEVSİM SALATA ARA ÖĞÜN BROWNİ MEYVE SİMİT-KREM PEYNİR PİZZA TOST MEYVE SÜT-ÇAY SÜT-ÇAY SÜT-ÇAY 15 Ekim 2018 Pazartesi 16 Ekim 2018 Salı 17 Ekim 2018 Çarşamba