PDF-royal tavernSoups, Salads and AppetizersToday’s Soups Kale Salad

royal tavernGrilled Chicken Sandwich proscuitto blue cheese spiced pear arugula lavenderhoney mustard Vegan Sloppy Joe vegan beef spicy tomato saucesmoked coleslaw pickled jalape. 849 FRESH SPINACH SALAD Garden fresh spinach with peppered bacon fr esh mushrooms tomato hardcooked egg red onion Swiss cheese croutons and special malt dressing 849 SHRIMP VINEGARETTE SPINACH SALAD Five plump gulf shrimp atop fresh spinach with bac 00 595 595 625 625 625 600 600 550 550 700 550 600 625 Hot Subs Steak and Cheese Pepper Steak Steak and Mushroom Steak Bomb Veal Chicken Cutlet Chicken Parm Pastrami Cheese Burger Meatball Sausage Veggie Hot Eggplant Parm Steak Tip BLT Oven Turkey Bu Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. SALADS ALADS Greek Salad reek Salad n entree-size version of our house salad: lettuce, tomatoes, onions, feta and kalamata olives 6.95 ettuce, tomatoes, onions, feta and kalamata olives Salads on the menu. Appetizer Salads. Good lead in for more substantial foods. Easy way to keep diners satisfied while main course is being prepared. Main Course Salad. Gaining in popularity . Cooked chicken or seafood, for example, is added to greens for a lighter entrée.. ALOO CHAT................................ Salad of Boiled Potatoes with Onions Seasoned with Spices CREAM OF TOMATO................................ Garden Fresh Tomato Soup Served with Croutons CREAM Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Food Service Occupations 2. Unit . 5. Salads. Salads are very versatile. Classified . into 7 . categories:. Fruit. Vegetable. Leafy Green. Meat. Seafood . Gelatin. Pasta. Parts of a Salad. Base. Usually consists of salad greens (lettuce). A combination of raw or cooked ingredients, served cold or warm and coated with a salad dressing.. Can be savory, sweet or a combination of both.. 5 purposes: appetizer, side salad, main-course, separate course, dessert. Salads. Is a . . of raw or cooked ingredient, served cold or warm and . coated . with a salad . dressing. . Types of Salads. Appetizer- . an attractively arranged salad served before the main course is designed to whet the appetite . tritional powerhouse! It con- tains vitamins A,C, E, K as well as calcium, magnesium, B6, potassium, iron, omega 3 fatty acids and many more. It truly is one of the healthiest vegeta- bles on Eart Luka146s Oakland2221 BROADWAY OAKLAND CA LUKASOAKLANDCOMest 2004HOURS 1130AM - 1000PMTAKEOUT ChowNow DELIVERY Caviar 5 cup/8 pint/15 quart KALE SALADSAUTEED KALE