True Meals Kitchen
Meals, meals and drinks offered or served at faculties meet state and federal necessities primarily based on the USDA Dietary Tips. eight Some menus describe the chef’s or proprietor’s meals philosophy, the chef’s résumé (British: CV), or the mission statement of the restaurant. Excessive-end eating places may also present a replica of their menu outdoors the restaurant, with the pages of the menu placed in a lit-up glass display case; this way, potential patrons can see if the menu choices are to their liking.
Blackened or fried, Monterey Jack and cheddar cheeses, sour cream, pico de gallo. Chipotle marinated rooster, pork carnitas, seasoned beef or chorizo on corn tortilla strips with cheese sauce, shredded lettuce, jalapenos, black bean & corn salsa, guacamole and sour cream.
Sautéed bell peppers and onions, Monterey Jack and cheddar cheeses, pico de gallo, sour cream, shredded lettuce, heat flour tortillas. With asparagus, cipollini onion, roasted beets, roasted grape tomatoes with garlic whipped potatoes topped with an olive tapenade.
Pulled chicken, purple potatoes, peas & thyme topped with flaky puff pastry. Stir fried flat rice noodle with egg and topped with broccoli, carrot, contemporary mushroom, snow pea pod, baby corn, and scallions served in a Thai gravy sauce. Crisp onion straws, peppered brown sugar bacon, cheddar and BBQ sauce.
Served on a pretzel bun with lettuce and tomato. Served together with your alternative of sauce, celery sticks and Ranch or Blue Cheese dressing. Tuscan Hen Alfredo Two all-pure, grilled rooster breasts topped with a home- made garlic Parmesan crust, served on a bed of linguine tossed with Alfredo and topped with recent grape tomatoes & basil.