| Description: |
Sliced iceberg lettuce, rosat chicken, chopped egg, avocado, tomato, bacon, bleu cheese |
| Date: |
9.16.18 |
| Allergens: |
Dairy, onion |
| Plating: |
Large oval platter |
| Price: |
$ 22.00 |
| Portion |
Plate Component |
| 7 oz. |
Iceberg chiffonade |
| 1/2 each |
Avocado, chopped |
| 4 oz. |
Roased chicken, medium dice |
| 4 oz. |
Heirloom tomatoes, halved |
| 2 strips |
Bacon, chopped |
| 1 each |
Egg, hard-boiled, quartered |
| 1.5 oz. |
Pt. Reyes bleu cheese crumbles |
| 2oz. |
Chosen dressing |
Carefully measure and prepare all ingredients. Arrange the lettuce on the plate, then arrange the toppings as illustrated. Serve with chosen dressing in a gooseneck.
