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| Description: | Young greens tossed with grapes, goat cheese, and marcona almonds, house vinaigrette. |
| Date: | 9.12.18 |
| Allergens: | Dairy, onion, nuts |
| Plating: | Round salad |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 oz. | Spring mix | ||||
| 2 oz. | Red grapes, halved | ||||
| 1.5 oz. | Goat cheese | ||||
| 1 oz. | Chopped marcona almonds | ||||
| 1 oz. | House vinaigrette | ||||
Combine greens in a bowl, and dress with the vinaigrette. Arrange on the plate, then garnish with tomatoes and cucumber slices.
| Description: | Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese. |
| Date: | 8.20.18 |
| Allergens: | Onions, garlic, dairy |
| Plating: | Onion soup bowl |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 each | Croistini | ||||
| 10 oz. | Onion soup base | ||||
| 2 | Gruyere cheese slices | ||||
| 1 Tbl. | Grated parmesan cheese | ||||
Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.
Serve on a side plate.
| Description: | Classic iceberg lettuce salad with bacon and tomatoes, and your choice of ranch, bleu, or green goddess dressing. |
| Date: | 6.27.18 |
| Allergens: | Dairy, garlic |
| Plating: | Small round |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 1/4 head | Iceberg lettuce, trimmed and cored | 0.25 | |||||
| 1.75 oz. | Chosen dressing | 1.75 | |||||
| 4 | Grape tomatoes, halved | 4.00 | |||||
| 1/4 oz | Bacon bits | 0.25 | |||||
| Dressings | |||||||
| Ranch | |||||||
| Bleu Cheese | |||||||
| Green Goddess | |||||||
Trim and core the lettuce head, then cut into quarters.
Dress and garnish as shown.
| Yield 1X: | 2.00 | portions | Allergens: | ||
| Portion: | 1 | portions | Garlic, dairy | ||
| Portions: | 2.0 | ||||
| Shelf life: | NA | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Romaine heart- 1 each | 1.00 | 2.00 | 3.00 | |||
| Caesar dressing | 2.00 | 4.00 | 6.00 | |||
| Parmesan cheese, grate over salad | 0.25 | 0.50 | 0.75 |
Separate the leaves from the romaine heads, then arrange pile onto the plate starting with the largest leaves, and ending with the smallest. Drizzle the dressing over the piled leaves, allowing it to drip down onto the lower leaves.
Grate the cheese over the top using a fine micro plane.