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+ DWELL + DWELL a pop-up dining experience Drifta pop-up dining experience Drift S Sandwiches Steamed garlic butter, Roma tomatoes, white Side Sandwich Options wine, & parsley served with FRUIT, COLESLAW, HOUSE SALAD Clams sourdough toast FRENCH FRIES, SWEET POTATO FRIES w/o bread Substitute Your Choice Of Side For: 16 ONION RINGS, CUP OF SOUP, CAESAR SALAD 2 Bubbling broiled shrimp, with garlic, fresh ginger, cherry tomatoes, parsley & Shrimp The Improved sourdough toast ArrowCreek grilled 8oz angus beef w/o bread american cheese, lettuce, tomato, 16 Burger red onion, kosher pickles, 1000 island Lemon Butter seared scallops, creamy risotto, dressing, toasted brioche fresh herbs 16 Scallops 18 ADD BACON OR AVOCADO 3 leek risotto stuffed with mozzarella, JALAPENOS, CARAMELIZED ONIONS, GRILLED MUSHROOMS 2 spicy red pepper sauce & prosciutto Arancini 14 Filet Tip gremolata, melted mozzarella, tomato basil tapenade, Steak toasted sourdough hoagie balsamic reduction, baguette 18 V Bruschetta 12 shaved prime rib, roasted garlic aioli, oven baked lamb & pork ItalianBeef caramelized onions, melted swiss, meatballs, tomato sauce, toasted hoagie, au jus fresh herbs, garlic toast 18 Meatballs 12 S Turkey PestoPanini sliced turkey, basil aioli, tomatoes, mozzarella, sourdough DRESSING SELECTION 12 VINAIGRETTES: CHAMPAGNE, DARK BALSAMIC & ITALIAN HERB CREAMY: BLEU CHEESE, CAESAR, RANCH, 1000 ISLAND M C romaine lettuce, house made croutons, parmesan cheese classic bolognese, linguine, Caesar dressing Caesar freshly grated parmesan Filet Tip w/o croutons 20 Bolognese Small 8 | Large 10 6oz petite filet, red wine reduction, red onions, bacon lardons, yukon gold mashed potatoes, dried cranberries, bleu cheese roasted brussel sprouts, goat cheese FiletMignon dark balsamic vinaigrette, 32 cracked pepper Spinach w/o bacon 10oz Wagyu NY strip, Small 10| Large 14 NY yukon gold mashed potatoes, dried cranberries, parsley, white heirloom carrots, gremolata Strip champagne honey lemon vinaigrette Asparagus 36 V French Cut Petite Salad 12 feta, spinach and basil stuffed chicken breast, roasted seasonal mixed greens, vegetable couscous, Chicken assorted vegetables, pepper coulis house made crutons, House 22 choice of dressing Small 7 Large 9 seared fillet, creamy polenta, Halibut heirloom carrots, brown butter Add or substitute 24 your choice of protein on any salad! chicken, salmon 6 Roasted steak*, scallops, shrimp 8 roasted seasonal vegetable couscous, pepper coulis VEggplant S 18 cup 6 bowl 10 VG V vegetarian vegan gluten free Tuesday | Wednesday Italian wedding * CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, Thursday | Friday Minestrone SEAFOOD, SHELFISH OR EGGS MAY INCREASE YOUR RISK Saturday | Sunday Avgolemono OF FOODBORNE ILLNESS (greek lemon) VG V vegetarian vegan gluten free + DWELL Drift.

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Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
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Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
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SOUPS, STARTERS & SIDES Chicken Avgolemono
SOUPS, STARTERS & SIDES All soups and dips come with pita. Extra pita $0.85. Extra pita chips $0.75 Chicken Avgolemono!! Chicken, lemon, rice and vegetables. Voted “Best in Houston” by Houston Press. 6.50 Seafood Soup Fish, shrimp, lemon, rice and vegetables. 6.50 Greek Lentil Soup!! Lentil soup with onion, carrots and olive oil. 6.50 Soup & Greek Salad Your choice of soup 12.25 Niko’s Dip Platter!! An assortment pikilia of our authentic Greek dips. Hummus, Tzatziki, Melizano Salata and Tarama Salata. 12.95 Hummus!! Our award-winning (Best in Houston) garbanzo puree made with lemon, garlic and fresh parsley dip. Half 6.00. Full 9.00 Tzatziki! !Yogurt, sour cream, garlic and cucumber dip. Half 6.00 Full 9.00 ! Melizano Salata! !Roasted eggplant dip with walnuts, tomato, onion, fresh parsley and garlic. Half 6.00 Full 9.00 Tarama!! Salata Greek caviar dip made with extra virgin olive oil, potato, bread and onion. Half 6.00 Full 9.00!!! Tabuli/Hummus Combo Served with two pitas. Garnished with vegetables and kalamata olives. Drizzled with extra virgin olive oil and Greek oregano. 9.00 Calamari Fried Greek style calamari with our special blend of spices, served with fresh marinara sauce and tzatziki sauce. 9.50 Add Feta 1.00 Greek Cheese & Olives Platter Feta, Kasseri and Kefalotiri cheese with a variety of Greek olives. 10.95 Pita Quesadillas!! A Tex Mex classic with a delicious Greek twist. w/ Cheese 6.75. w/ Gyro 7.95. w/ Chicken 7.95 Kalamakia Pork Kebobs! !Marinated pork with salt, pepper, oregano and lemon.
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June Recipe ‐ Avgolemono
June Recipe ‐ Avgolemono A special treat for those suffering from the summer cold – Avgolemono – Greek Lemon Chicken Soup. http://forkfingerschopsticks.com/chicken‐soup‐greek‐lemon‐chicken‐soup‐avgolemono/#more‐3185 I got this recipe from my friend Betsy Koch, and it has saved me this week. There’s nothing better than chicken soup when you’re feeling puny, and the lemon helps clear the sinuses. Serves 6 to 8 This is a lemony version of Avgolemono. If that makes you nervous, cut back the lemon whisked in with the eggs to 1/4 cup and add more to taste. (Note: the lemon flavor gets more concentrated as the soup thickens. Use caution in using more than 1/2 cup (the juice of two lemons). In the event, the soup is too lemony or thick for your tastes, you can thin it with another cup or two of chicken stock. If you prefer a thicker soup, reduce the amount of stock by a cup or two; you do so, you’ll also need to reduce the amount of lemon juice. Fresh parsley and/or dill are more than garnish with this soup. Don’t skip it. Ingredients 2 large chicken breasts, cut into 2 to 3 inch pieces, seasoned generously with salt and pepper 2 tablespoons EVOO 1/2 half medium onion, diced small 2 stalks of celery, diced small 2 large carrots, diced small 8 cups chicken stock 1 cup starchy rice such as Arborio or orzo pasta (long grain brown rice works too) 1 to 2 teaspoons salt, divided 3 eggs, whisked 1/2 cup fresh lemon juice (2 lemons), juice divided 1 to 2 teaspoons black pepper Fresh parsley or dill Directions: Cut chicken breasts into large pieces (2 to 3 inch pieces, about same thickness) and season generously with salt and pepper.
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The Mediterranean Diet 228�
DIET� Newly Revised and Updated Marissa Cloutier, MS, RD and Eve Adamson Recipes by Eve Adamson Produced by Amaranth This book is dedicated to Michael and Sophie. Wishing you both good health and a long, happy life. —M. C. To my children, Angus and Emmett, that they may learn to eat well, live well, and take their health into their own hands. —E. A. ojPCmlpM� Contents Introduction 1� Part I: The Beneﬁts of Eating Mediterranean 13� 1: Mediterranean Magic 15� 2: A Recipe for Wellness 39� 3: Olive Oil and Other Fats:� What You Need to Know 67� 4: Vegetables: The Heart and Soul of the � Traditional Mediterranean Diet 93� 5: The Fruits of Good Health 122� 6: The Grains, Legumes, Nuts, and Seeds � of the Mediterranean 147� 7: Meat, Poultry, Fish, Dairy, and Egg � Consumption the Mediterranean Way 171� 8: Embracing the Mediterranean Lifestyle 205� Contents� 9: Losing Weight and Living Well � on the Mediterranean Diet 228� Part II: Recipes for Enjoying the Mediterranean Diet 247� Mediterranean Snack Food: An Art Form, a Meal 249� • Tapas (Appetizers) 251� • Salads 270� • Soups and Stews 278� • The Main Course 286� • Desserts 306� Resources 317� Searchable Terms 323� Acknowledgments About the Author Cover Copyright About the Publisher ojPCmlpM� Introduction� If you grew up with a television set, you’ve probably seen the familiar scenario: a family gathered around the breakfast table, their plates piled high with eggs, bacon, sausage, maybe even a breakfast steak and a formidable stack of pancakes made with that ubiquitous box of handy biscuit mix. A bottle of maple-ﬂavored syrup and a stick of butter (or tub of margarine) adorned the center of the table.
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The W Orld's Bes T Bowl Fo Od
the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht
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DIPS TZATZIKI 9 Greek Yogurt with Cucumber
DIPS TZATZIKI 9 greek yogurt with cucumber, garlic and herbs ° MELITZANOSALATA 9 roast eggplant whipped with olive oil, garlic, parsley and lemon ° TYROKAFTERI 10 feta cheese and hot peppers spread ° TARAMOSALATA 10 lemony mousse of fish roe ° FAVA SANTORINIS 9 fava beans pureed and topped with olive oil and onions COMBINATION OF THREE 19 *THE ABOVE ARE SERVED WITH PITA SOUP / SALADS AVGOLEMONO 10 traditional chicken soup with organic chicken and egg lemon finish MESOGIAKI 10 mixed greens, tomatoes, feta cheese, greek beans and kalamata olives HORIATIKI 12 the authentic greek salad with tomatoes, cucumbers, feta cheese, kalamata olives, onions and capers ° MANOURI 12 mixed greens topped with apples, almonds and manouri cheese ° TAVERNA 10 romaine lettuce, tomatoes, cucumbers, onions, peppers, feta cheese and kalamata olives ° PANTZARIA FOURNOU 13 marinated beets topped with arugula, kefalograviera cheese and almonds MEZEDES MEZEDES – SMALL PLATES- ARE AN INTEGRAL PART OF GREEK DINING AND REFLECT THE IDEA THAT EATING IS ABOUT SHARING AND SOCIALIZING VEGETARIAN SPANAKOPITA 11 crisp layers of phyllo filled with spinach, feta cheese and scallions DOLMADAKIA YIALANTZI 11 grape leaves stuffed with rice, pine nuts, spring onions and aromatic herbs served with tzatziki ° KOLOKITHAKIA 12 thinly sliced crisp zucchini served with tzatziki GREEK BEANS 9 northern beans with scallions, parsley, olive oil and lemon CHEESE FETA ME ELIES 10 feta cheese and olives ° HALOUMI SKARAS 14 grilled cypriot sheep and goat cheese served with marinated beets SAGANAKI
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Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, side salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs baked between layers of filo \\ 3.99 CLASSIC SPANAKOPITA (V) choice of chicken or beef/lamb*, lettuce, onion, tomato, savory Greek pie of spinach, feta and herbs FALAFEL BITES (V+, GF) house-made tzatziki sauce \\ 8.99 baked between layers of filo \\ 8.99 ground chickpeas, onions, fresh herbs, spices, fried, served with pickled radish and tahini sauce \\ 3.49 SPARTAN PASTITSIO choice of chicken or beef/lamb*, grilled onion, green pepper “Greek lasagna” macaroni, ground beef & cheeses DOLMAS (V+, GF) and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 topped with béchamel sauce \\ 9.99 grape leaves stuffed with rice & herbs \\ 3.49 ATHENIAN CHICKEN RIGANATO (GF w/o pita) MARINATED OLIVES (V+, GF) choice of chicken or beef/lamb*, French fries, onions, roasted half chicken marinated Greek style Kalamata, black and green olives, herbs and spices \\ 2.99 tomatoes, Greek mustard sauce \\ 8.99 in lemon, olive oil & herbs \\ 10.99 GREEK FRIES (V, GF) pita wraps TOUR OF GREECE tossed with herbs, spices, feta and lemon \\ 3.99 served with choice of rice pilaf or fries spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) LOUKANIKO chickpeas, sesame tahini, and seasonings
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Soups, Salads, and Starches
Soups, Salads, and Starches POTATOES SOUPS Duchess Potatoes: Potatoes Puréed Piped into Spirals, and Chicken & Rice Soup: with Vegetables in a Light Chicken Baked. (Idaho or Sweet Potatoes) Broth. Butternut Squash: With Brown Sugar, Cinnamon. Vegetable Beef Barley: With Fresh Vegetables in a clear Mushroom-Shaped Redskin Potatoes Broth. Chateau Potatoes: Oval-Shaped, Oven Roasted and Tour- Avgolemono (Greek Egg and Lemon Soup): Egg and Lemon nèed. in a clear Chicken Broth. Potato Pears: Potato Croquette in a Pear Shaped, Breaded Cuban Black Beans: With Rice and Onions. with Almonds and Bread Crumbs*. Lobster Bisque: With a touch of Cream and Cognac. Potato Pancakes: With Sour Cream and Apple Sauce* Cajun Gumbo: Dark and Spicy. Garlic Mashed Potatoes: Yukon Gold with Giblet Gravy or Irish Potato-Leek: Garnished with Scallions. White Peppercorn Sauce. Cajun Corn Chowder Smoked Gouda Potatoes au Gratin Croquette in Potato Nest: Mashed Potatoes formed into SALADS Balls, Deep Fried, served in a Shredded Potatoe Nest*. Delectable’s International House Salad: Italian Plum Fondont Potatoes Sliced & Seasoned with Caramelized On- Tomatoes, Marinated Black Olives, Imported Chinese Lotus ions. Root, Waffle-Cut Carrots, Cucumbers and Radishes over Parmesan Roasted Potato Wedges Mixed Lettuces. Mashed Potato Bar with Assorted Toppings* Traditional Cæsar Salad: With Garlic Herbed Croutons, fresh Romaine Lettuce and Homemade Cæsar Dressings. RICE Salade de Fleur: Gourmet Field Greens with Edible Flow- Whole Grain and Wild Rice Blend er, Wild Mushrooms, Hearts of Palm, etc.* Basmati Rice: With Roasted Pecans. Greek Salad: Tossed Greens, Feta Cheese, Cucumbers, Plum Tomatoes, Greek Olives, Pepperoncini, Green Pep- Spiced Apple Rice Pilaf pers, Red Onion Rings, and Oregano.* Saffron Rice: Yellow Rice with Peas.
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Flammarion ILLUSTRATED BOOKS RIGHTS and CO-EDITIONS
FRANKFURT 2017 Flammarion ILLUSTRATED BOOKS RIGHTS AND CO-EDITIONS FOOD & DRINK WINE & SPIRITS www.foreignrights-ﬂammarion.com Photographie par Rina Nurra, couverture de French Pâtisserie, de Ferrandi Paris © Flammarion, Paris, 2017 CONTENTS GASTRONOMY French Pâtisserie 4 The Chemistry of Cooking 6 Foie Gras 8 Super Foods 10 The Great Little Useful Cookbook 12 Veggie Earthling 14 Recipes in the Raw 16 Buddha Bowl 18 Gourmet Seaweed 20 Zero Waste 22 Encyclopedia of Vegetarian Cuisine 24 WINE & SPIRITS Whisky, The Connoisseur’s Journal 26 Bordeaux Grands Crus Classés 28 Rum, The Expert’s Guide 30 WINE & SPIRITS Best-sellers Bernard Laurance 32 Best-sellers Encyclopedias 33 Best-sellers Paul Bocuse 34 CONTENTS French Pâtisserie Master Recipes and Techniques from the Ferrandi School of Culinary Arts FRANKFURT 17 FRANKFURT Pâtisserie Toutes les recettes et techniques des plus grands chefs École Ferrandi Photographs by Rina Nurra The Authors Food & Drink École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to Key Sales Points students from France and abroad, including masterclasses taught by celebrated Michelin-starred • Ferrandi, the French School of Culinary Arts in Paris chefs. – dubbed the “Harvard of gastronomy” by Le Monde Rina Nurra is a culinary photographer whose work newspaper – is the ultimate pastry-making reference. has been published in several books and magazines. • With its global reputation for excellence, it has trained the world’s leading chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel The Work Roth actively support the school. • Ferrandi has partnerships with prestigious culinary The École Ferrandi, an internationally-renowned schools around the globe including Le Monde in professional culinary school in Paris, offers an intensive Athens, FFCC (French Food Culture Center) in Tokyo, course in the art of French pastry-making.
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Lunch Menu SOUPS Avgolemono(Gf/Df)/Vegetable Minestrone( Gf) $7.00 Pint/ $14.00 Quart
lunch menu SOUPS avgolemono(gf/df)/vegetable minestrone( gf) $7.00 pint/ $14.00 quart SALADS & BOWLS wedge salad iceberg lettuce, heirloom cherry tomato, smoked bacon, crumbled blue cheese, crispy shallots, tarragon, buttermilk dressing $15.00 southwestern cobb (gf) mixed greens, gorgonzola, avocado, cherry tomato, roasted corn, black beans w/ cumin, hb egg, citrus vinaigrette $16.00 buddha bowl (veg) shaved kale & baby arugula, quinoa, dill & lemon chick peas, marinated eggplant, hb egg, French feta, red wine vinaigrette $16.00 All of the above come with a choice of protein SANDWICHES & LUNCHES chicken piccata sandwich our signature sandwich on a warm baguette, arugula & lemon aioli $15.50 chicken salad sandwich 7 grain bread, lemon aioli, tomato, and baby arugula $14.00 tuna and avocado pressed on country white w/ fontina cheese & avocado $14.00 california turkey club house roasted turkey, lettuce, tomato, avocado, smoked bacon, gruyere, lemon aioli, on toasted french pullman $14.00 tacos shrimp or pork carnitas, peppers & onions, pineapple salsa, cabbage, salsa verde, cotija cheese, flour tortilla $13.00 cubano slow roasted pork shoulder, smoked ham, chipotle aioli, fontina cheese, pickles, pressed on ciabatta $13.00 falafel wrap chopped romaine, tzatziki, French feta, tomato, kalamata olive, syrian bread served with a side of fattoush $12.00 eggplant “meat”ball sub (thur-sat) roasted eggplant and ricotta vegetarian meatballs, tomato sauce, fontina cheese, grilled ciabatta $13.00 sandwiches come w/ chips & pickles / gf bread available upon request add a side of mixed greens $5 DESSERTS SPECIALS lemon chiffon, chocolate grand marnier marquis, rhubarb spice cake , blueberry corn cream cheese tarte, please inform your server if a person in your party has a food allergy t 617.489.5007 www.vickilees.com 105 t r a p e l o r o a d b e l m o n t , ma 0 2 4 7 8 .
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Maui Kahului Airport (PHOG)
DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS United States, HI - Maui Kahului Airport (PHOG) Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY YOGHURTS QTY Organic Greek Yoghurt With Mango Parfait CEREALS QTY Steel Cut Irish Oatmeal BLINIS & PANCAKES QTY Macademia Nut Pancakes With Coconut Syrup 1/8 HOT BREAKFAST QTY Coconut Crusted French Toast Cloud 9 Breakfast Burrito Egg, Sweet Potato, Kalua Pork, Cheese, Roasted Poblano Salsa Maui Breakfast Sandwich Bagel, Egg, Pepper Jack Cheese, Portugese Sausage Egg White Omelet Kua Tomatoes, Maui Onion, Kale Feta Scramble Portugese Sausage, Kula Goat Cheese Frittata Roasted Vegetables, Potatoes, Fontina Cheese Quiche Asparagus, Maui Onion, Yukon Gold Potatoes, Gruyere Cheese COLD MEALS SANDWICHES QTY Fresh Carved Turkey Breast Sandwich Avocado, Crisp Applewood Smoked Bacon, Ripe Tomato, Organic Mixed Greens, Basil Aioli, Toasted Ciabatta Tender Roast Beef Sandwich Roasted Red Peppers, Wild Arugula, Gorgonzola, Ripe Tomatoes, Creamy Horseradish, Rustic Bread Roasted Eggplant Sandwich Feta, Mozzarella, Fresh Basil, Caramelized Onions, Baby Spinach, Roasted Red Peppers, Chipotle Hummus, Toasted Ciabatta Grilled Marinated Chicken Breast Sandwich Provolone, Sun-Dried Tomatoes, Avocado, Fresh Basil, Pesto Aioli, Rosemary Focaccia Albacore Tuna Sandwich Lemon, Jarlsberg, Ripe Tomatoes, Caramelized Onions, Wild Arugula, Baguette Italian Sandwich Capicolla,
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