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Sysco Connecticut 100 Inwood Road Rocky Hill, CT

Signature Solutions

Welcome and thank you for attending our Signature Solutions, Open House. We have designed this show for you, our most valued customer. This show is like none other we have organized and unique to our industry. We have focused our energies on creating a profitable showcase for you. With the many changes in culinary trends we found it necessary to construct an interactive show for your benefit. Please take the time to engage in our 170 new and exciting menu options. We tried to create something for everyone in our industry to experience.

In addition, we are offering you a tool to feature these solutions at your own location. As you tour the show, please review our 50 page Recipe/Profitability booklet, for your favorite recipe ideas. Make sure to locate these recipes in the show and discuss the profit options with each representative. We have enclosed a worksheet for your to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce a personalized Slugger/Special sheet for you! We will design it to meet and exceed your expectations! We will deliver profitable menu solutions and a vehicle to deliver the those solutions to your customers. Truly unique to our industry. Again, we are excited to present to you our Signature Solutions Show. We hope you enjoy the experience and as always appreciate your business!

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE3959236 Butternut Squash & Apple Soup Kettle Cuisine 1.5 cups

PLATE %PRICE $10.99COST $2.20 21PROFIT $8.79 79

1. Bring water to a boil and salt.2. Cook ravioli of choice.3. In small saucepan, melt butter and combine with flour to make a roux. Add soup and whisk until heated.4. When ravioli is done, add to sauce pan to coat.5. Garnish and serve.

Ravioli with Butternut Squash

#1Recipe

Procedure:

Ingredients:SUPC DESCRIPTION BRAND QTY TYPE

3959236 Butternut Squash & Apple Soup Kettle Cuisine 2.25 cups

PLATE %PRICE $10.99COST $.95 11PROFIT $10.04 89

1. In a saucepan, melt stick of butter and sauté onions until translucent.2. Add rice and cook until slightly toasted, add wine.3. Add 1 cup of chicken stock and let cook until most of the liquid has absorbed, add the remaining half cup of chicken stock.4. When the rice has absorbed most of the stock, add a half cup of the soup at a time until the rice has absorbed most of the liquid.5. Stir in parsley, remaining tablespoon of butter, and gratedParmesan cheese.

Butternut Squash Risotto

#2

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE8847151 Spiced Pumpkin Bisque Kettle

Cuisine1 cup


1. Preheat oven to 400 degrees.2. Render bacon in sauté pan and set aside.3. In a bowl, combine baguette cubes, dates, and pumpkin bisque. Add rendered bacon along with bacon fat.4. Cutting on the bias, slice pork loin at a ½ inch to ¾ inch thickness.5. Spread stuffing over pork loin and roll along the long side of the meat.6. Tie pork and place in roasting pan.7. Oil, salt and pepper the outside of the meat.8. Bake in preheated oven for approximately 1 hour, flipping the meat halfway through cooking to caramelize crust.

Pork Loin with Pumpkin Stuffing

#3

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"1278595" "APTZR SPRING ROLL RUEBEN" "NO FORK" "3.00" "EA""0357149" "POTATO FRY CHIP ORIG" "MCCAIN" "2.00" "OZ"

"2189617" "MUSTARD DIJON PAIL" "VILUX" "2.00" "OZ""1203207" "*CREAM SOUR ALL NAT GRD A" "WHLFARM" "1.00" "TB""2219111" "PARSLEY CLN/WASH FRESH HERB" "SYS NAT" "3.00" "TS"


Reuben Spring Rolls with Potato Chips

•Deep fry spring rolls and chips ac-cording to instructions on package•Drain chips and toss seasoning in bowl•Arrange spring rolls and chips on plate•Serve with a side of spicy mustard

#4

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0524995" "APTZR FIG BLSMIC & GOATCHS FLT" "SPRGVLY" "3.00" "EA""7171814" "CHEESE WENSLEYDALE CRNBRY" "FORDFRM" "1.00" "OZ"

"4200036" "CRACKER ASST DISTINCTIVE HRTG" "PEPFARM" "3.00" "EA""7102205" "CHERRY DRIED" "SYS IMP" "1.00" "TB""0669057" "GRAPE RED SEEDLS MED" "PACKER" "2.00" "OZ"


Fig & Balsamic Phyllo with Goat Cheese

#5Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0524886" "APTZR SPINACH ARCHK W/MOZZ" "SPRGVLY" "1.00" "EA""6986178" "*APTZR SPANAKOPITA" "SYS IMP" "1.00" "EA"

"5324456" "*APTZR ARTICHOKE ANTIPASTO SKW" "NO FORK" "1.00" "EA""8651590" "OLIVE MIX PROVENCAL" "LIFPROV" "2.00" "OZ""1977180" "GREEN MICRO BULLS BLOOD" "PACKER" "1.00" "TB"


Mediterranean Platter

•Prepare appetizers according to directions on package•In small bowl combine olives, greens and dressing. Toss well•Arrange appetizers and salad on platter and serve

#6

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"6986210" "*APTZR BRIE RASP PHYLLO" "SYS IMP" "3.00" "EA""8450030" "CHEESE BRIE IMP" "BLLRV" "1.00" "OZ"

"8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TB""4645362" "*PECAN HALF FCY" "SYS IMP" "1.00" "TB""1182336" "RASPBERRY RED FRESH" "PACKER" "0.50" "OZ"


Raspberry Brie & Brie Mini Cup

#7Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"4786943" "*PASTA SHELL MED" "LABELLA" "1.00" "LB""7180607" "SALAMI GENOA SUPREMA ARTIF CAS" "AREZZIO" "8.00" "OZ"

"7180771" "HAM CAPICOLA BUTT HOT" "AREZZIO" "8.00" "OZ""2389260" "CHEESE PROVOLONE SALAME NONSMK" "AREZIMP" "8.00" "OZ""1249655" "PEPPER RED BELL FRESH" "PACKER" "6.00" "OZ""0612794" "PEPPER GREEN BELL LG FRSH" "CT GRWN" "6.00" "OZ""1580224" "PEPPER YEL BELL FRESH" "PACKER" "4.00" "OZ""3590999" "*OLIVE RIPE MED PTD SPAIN" "SYS OTT" "4.00" "OZ""4920736" "OLIVE GREEN PITTED" "LIFPROV" "12.00" "OZ""7542525" "GIARDINIERA GREEK" "BOBORIS" "12.00" "OZ""6524078" "CELERY DICED 1/4""" "SYS IMP" "2.00" "OZ""4445466" "*DRESSING ITAL GOLDEN ORIG" "MARZETI" "16.00" "OZ"


Muffuletta Pasta Salad

•Cook pasta to al dente, drain and chill•Place pasta in a large mixing bowl and add the Salami, Mortadella, Capicola, Provolone cheese, chopped peppers, black and green olives, Giardiniera and celery.•Pour dressing over pasta, meats and vegetables and gently fold in dressing covering it thoroughly•Gently hand mix all ingredients evenly in with the pasta taking care not to split or crush the pasta shells•Store Muffuletta Pasta Salad in an airtight container for at least 2 hours before serving.

#8

Serves 8

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2386159" "TORTILLA FLOUR PRESS 10""" "CASASOL" "1.00" "EA""2389153" "CHEESE MASCARPONE DOMESTIC" "AREZZIO" "1.00" "OZ"

"2563898" "HAM PROSCIUTTO DIPARMA STY DOM" "AREZZIO" "3.00" "OZ"


Prosciutto Pinwheels

•Spread Mascarpone across top third of tortilla to the edge•Lightly spread fruit paste across the middle third of tortilla•Lay prosciutto across bottom half and roll tightly using the mascarpone as glue to hold roll intact.•Cut off ends, wrap in deli paper then clear wrap and refrigerate until needed•Slice into ¼ inch pinwheels and serve cold

#9

Serves 8

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"8918740" "CHEESE PROVOLONE SALAME NONSMK" "AREZIMP" "0.50" oz"2565778" "SALAMI GENOA PRE SLI .33OZ" "AREZZIO" "1.00" ea

"1794882" "BASIL FRESH" "PACKER" "1.00" gm"6017263" "TOMATO GRAPE FRSH" "SYS IMP" "1.00" ea

"6326435" "PICK WOOD BAMBOO KNOT 4""" "ROYAL" "1.00" ea


Salami Trumpets

#10

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"1177660" "CHICKEN WING LOLLIPOP COLSSL" "EZWINGS" "4.00" "EA""3630324" "*DRESSING VINGT ASIAN SESAME" "MARZETI" "2.00" "OZ"

"7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""5229729" "SPICE SESAME SEED WHL WHITE" "IMP/MCC" "1.00" "TS""6357404" "SPICE SESAME SEED WHL BLK" "SPICEIT" "1.00" "TS"


Chicken Lollies

•Par cook chicken lollies in fryer for 3.5 to 4 minutes•Hand dip or pan toss into your favorite sauce or seasoning.•Finish baking at 350 degrees for 3-4 minutes until fully cooked. Serve on platter

#11Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2262008" "CAKE CHOC IND. FLOURLESS" "SWEETST" "1.00" "EA""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"

"6235501" "STRAWBERRY FRESH" "PACKER" "1.00" "OZ""3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB"

PLATE %PRICE $.99COST $2.64 44.02PROFIT $3.35 55.98

Gluten Free Chocolate Cake

#12

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2268389" "CHEESECAKE GOAT CHS TMHNY 3.74" "SWEETST" "1.00" "EA""4361432" "HONEY PURE CLOVER GR A" "SYS CLS" "1.00" "TB"

"1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"

PLATE %PRICE $6.99COST $2.76 39.50PROFIT $4.23 60.50

Goat Cheese Cheesecake

#13Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2259820" "CHEESECAKE VANILLA BEAN BRULEE" "SWEETST" "1.00" "EA""3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB"

"6235501" "STRAWBERRY FRESH" "PACKER" "1.00" "OZ""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"


Gluten Free Cheesecake

#14

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2261986" "CHEESECAKE CHOC PUDDING BRN CW" "SWEETST" "1.00" EA"1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" OZ

"3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" TB


Brown Cow Cheesecake

#15Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2261812" "CHEESECAKE BLKBRY CABNT 3.81OZ" "SWEETST" "1.00" "EA""0669057" "GRAPE RED SEEDLS MED" "PACKER" "2.00" "OZ"

"3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"


Blackberry Cabernet Cheesecake

#16

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"8931865" "CROISSANT SEEDED MULTIGRAIN" "BLPSTRY" "1.00" "EA""1960434" "*TURKEY BREAST SLI OVEN RSTD" "BBRLCLS" "3.00" "OZ"

"6497150" "TOMATO SUNDRIED JULIENNE" "SYS IMP" "0.50" "OZ""1794882" "BASIL FRESH" "PACKER" "1.00" "TB""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""6424966" "CHEESE PARMESAN DRY GRTD" "CASADAN" "0.50" "OZ""7975374" "ARUGULA BABY WILD FRSH" "B&W" "0.50" "OZ"

"6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA"

"7063399" "*CHEESE PROVOLONE SLC .5 OZ" "BBRLIMP" "1.00" "EA"


Crunchy Turkey Sandwich

#17

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2386662" "*BEEF CORNED BRISKET RAW 40%" "BBRL" "6.00" "OZ""2441824" "CROISSANT BUTTER PRETZEL CRVD" "BLPSTRY" "1.00" "EA"

"8474595" "MUSTARD BROWN SPICY" "BBRLCLS" "0.50" "OZ""0618579" "SAUCE THAI CHILI" "KIKOMAN" "0.50" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""6327866" "PICKLE HALF SOUR 160-200CT" "KAP&ZUB" "0.25" "EA""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "1.00"


Kickin Corned Beef onPretzel Croissant

#18

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0133351" "DOUGH DANISH MINI ASST" "BLPSTRY" "3.00" "EA""4116158" "COFFEE COL 100% FINE W/F" "CITAVO" "0.33" "OZ"


Breakfast Pick Me Up

#19

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0774578" "APTZR POTSTICKER VEG THAI" "ROYALDR" "5.00" "EA"

"1873421" "CABBAGE NAPPA CHINESE FRESH" "PACKER" "4.00" "OZ"

"1249655" "PEPPER RED BELL FRESH" "PACKER" "1.00" "OZ""1008382" "PEA SNOW FRESH" "PACKER" "2.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""8902676" "SAUCE WING SWT TERIYAKI" "SWTBABY" "1.00" "OZ""8878429" "SAUCE SWEET CHILI & WING" "SWTBABY" "1.00" "OZ"


Thai Vege Springrolls

•Steam pot sticklers for 6 minutes•Prepare vegetable•Toss pot sticklers in teriyaki sauce and drizzle with sweet red chili sauce

#20

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"9213513" "NOODLE LO MEIN" "AMOY" "5.00" "LB""7203474" "*CHICKEN CVP BRST RDM 10OZ

& U""SYS REL" "5.00" "LB"

"5303433" "SAUCE STIR FRY SZCHWN" "MYRONS" "40.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "0.50" "CP""" "Garlic Marinade" "" "1.00" "EA""2096162" "*SUGAR GRANULATED EFG" "SYS CLS" "0.25" "CP""4119061" "OIL VEGETABLE PURE" "SYS CLS" "1.00" "CP""1185545" "GINGER ROOT FRESH" "SYS IMP" "0.66" "CP""2041879" "MUSHROOM SLI FRESH THIN" "PACKER" "1.25" "LB""7350788" "ONION GREEN ICELS" "SYS NAT" "3.00" "OZ""" "Rice Wine 1/2 cup" "" "1.00" "EA""3252400" "SAUCE SOY" "JADE MT" "0.66" "CP"


Chicken Lo Mein Noodle Stir Fry

•In a bowl, marinate the chicken in the garlic marinade, toss to coat•Cook the marinated chicken in ½ cup of vegetable or peanut oil and set aside•Add the remaining ½ cup of oil and heat until hot. Sauté’ the ginger, mushrooms and green onions about 1 minute. •Add the lo mein sauce and cook, stirring constantly to prevent lumps, until thick ( approx. 1-2 minutes)•Add noodles and chicken and toss lightly. Transfer to serving platter

#21

Serves 20

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"8284329" "CHEESE ASST LOCAL NEW ENGLAND" "SEA CST" "7.50" "OZ"

"6297360" "CRACKER WATER BITE SZ" "CARRS" "6.00" "EA"

"1406240" "PASTE QUINCE" "MURRAYS" "1.00" "OZ"


Local New England Cheese Board

Cheese Board Includes

Berkshire blueSmoked GoudaPineland Farms CheddarBlythendale Farms Vermont Goat Cheese

#22

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"1297086" "CHEESE MOZZ BURRATA FRSH" "LIUZZI" "1.00" "EA""2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "2.00" "OZ"

"6017263" "TOMATO GRAPE FRSH" "SYS IMP" "1.00" "OZ""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TB""4427860" "BREAD BAGUETTE FRCH RUSTIC" "BKRSIMP" "4.00" "OZ"


Burrata Tomato, Crostini, Olive Oil

#23

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2193532" "CHEESE MOZZ FRSH STRACCIATELLA" "LIUZZI" "2.50" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TS"

"6125712" "HAM SERRANO BONELESS" "RDNDIGL" "1.00" "OZ""4427860" "BREAD BAGUETTE FRCH RUSTIC" "BKRSIMP" "3.00" "OZ""2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "2.00" "OZ""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TB""1695772" "BREAD STICK CLS" "CUCIN V" "1.00"


Stracciatella Plate

#24

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"8616957" "BREAD FLAT OVAL THIN" "FGF" "1.00" "EA""6353833" "JAM FRUIT FIG" "LIFPROV" "2.00" "OZ"

"5857679" "*BACON PRECOOKED THICK SLICE" "SYS CLS" "0.75" "OZ""7643196" "CHEESE BLUE SMKD MOODY BLUE" "ROTHKAS" "3.00" "OZ""7975374" "ARUGULA BABY WILD FRSH" "B&W" "0.50" "OZ"


Moody Blue Flat Bread

•Preheat oven to 450 degrees•Coat top of pizza crust or fl at-bread with fi g spread. Top with bacon and Moody Blue.•Bake for 6-8 minutes•Top pizza / fl atbread with shred-ded arugula (optional) and serve

#25Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2393056" "CHEESE GRUYERE KING CUTS" "BBRLIMP" "1.00" "LB"

"2393064" "CHEESE FONTINA SWED/STYLE WHL" "BBRLIMP" "0.50" "LB"

"1213511" "BREAD BAGUETTE FRCH RUSTIC 12"""

"BKRSIMP" "2.00" "EA"

"5229067" "SPICE NUTMEG GROUND" "IMP/MCC" "1.00" "TS""5229455" "SPICE PEPPER WHITE GROUND" "IMP/MCC" "0.50" "TS""9806415" "SPICE PEPPER BLK GRND PURE" "IMP/MCC" "1.00" "TS""" "16oz. Pinot Grigio" "" "1.00" "EA""8925703" "APPLE GRANNY SMITH XFCY FRSH" "SYS IMP" "4.00" "EA"


Gruyere & Fontina Fondue

•Combine cheese and wine in a ceramic fondue pot and stir to combine. Allow mixture to soak for 15-30 minutes.•Heat the mixture over low heat for approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When the cheese has melted completely remove from heat and transfer to a table top burner.•Serve fondue with chunks of bread and fruit. If desired, dip bread and cheese into pepper and/or nutmeg that has been sprinkled onto a plate. Pair with chilled dry

#26

Serves 2

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2393023" "CHEESE HAVARTI W/DILL" "BBRLIMP" "1.50" "OZ""7205461" "SALMON PINK BURGER 3.2OZ USA" "PORTPRM" "1.00" "EA"

"5942091" "ROLL SANDWICH FRCH RND 5""" "SIGNATR" "1.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "1.00" "OZ""8502476" "PEPPER RED RSTD" "PRIMIO" "0.75" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00"


Havarti Dill Salmon Burger

•Preheat grill to medium•Stir together mayonnaise and roast-ed red peppers in a small bowl, cover and refrigerate until service•Grill salmon patties 4-5 minutes per side. Top with havarti dill during last 1-2 minutes of cooking•Place rolls on grill to lightly toast. Evenly spread mayonnaise mixture on rolls and top with salmon patties. Garnish with lettuce and yellow to-matoes (optional)

#27

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0307817" "RAVIOLI BUTTERNUT SQSH W/SAGE" "CARLAS" "6.00" "EA""7091984" "SQUASH BUTTERCUP FRSH" "REGGRWN" "10.00" "OZ"

"6238299" "SAGE FRESH" "PACKER" "1.00" "TB""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "2.00" "OZ""6861751" "SAUCE PESTO PPR RED SWEET" "AREZZIO" "1.00" "TB""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TS""1675925" "SPINACH CLIPPED FRESH" "SYS NAT" "1.00" "OZ"

"2219111" "PARSLEY CLN/WASH FRESH HERB" "SYS NAT" "1.00" ts

PLATE %PRICE $13.99COST $2.96PROFIT $11.03

Butternut Squash Ravioli Basket

#28

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"6160154" "CHEESE PARMESAN SHRD IMP ZIP" "AREZZIO" "3.00" "OZ""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "2.00" "OZ"

"2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "3.00" "OZ""9467341" "NUT PINE" "CHI BAO" "1.00" "TB""7183973" "*DRESSING VINGT BLSMC & BASIL" "MARZETI" "1.50" "OZ"

PLATE %PRICE "$6.99"COST "$1.97" 28PROFIT $5.02 71

Autum Salad with Shredded Parmesan

•Set aside shredded cheese. In a large bowl toss together all salad ingredients. Drizzle balsamic vinegar over salad. Sprinkle salad with shredded Arrezzio imported parme-san and serve. Makes 2 servings

#29

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"6211835" "PASTA RAVIOLI SHMP SCAMPI" "CARLAS" "6.00" "EA""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHL-

FARM""1.00" "TB"

"2252039" "LEMON CH FRESH" "SYS CLS" "2.00" "OZ""5535687" "CAPER NONPAREIL IMPORTED" "INTLIMP" "1.00" "TB""8825192" "TOMATO CHERRY MIX HEIRLOOM" "PACKER" "2.00" "OZ""2292449" "*SHRIMP TGR P&D TLOF 26/30" "PORTBTY" "3.00" "EA""2219111" "PARSLEY CLN/WASH FRESH HERB" "SYS NAT" "1.00" "TS"


Scampi Ravioli

#30

Recipe

Procedure:

Ingredients:

Grande Florentine Ravioli

SUPC DESCRIPTION BRAND QTY TPE"5706504" "RAVIOLI FLORENTINE GRAND-E-OLI" "BERNRDI" "3.00" "EA""4842980" "TOMATO CHERRY ITAL" "LAVALLE" "6.00" "OZ"

"5975016" "SPREAD GARLIC" "AREZZIO" "1.00" "TB""1794882" "BASIL FRESH" "PACKER" "1.00" "TB""7071216" "CHEESE BLEND CAESAR SHAVED" "BELGIO" "1.00" "TB""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "2.00" "OZ"

PLATE %

PRICE $12.99COST $3.55 28PROFIT $9.44 73

•Boil ravioli in salted water for 2 to 3 minutes•In sauté pan on medium to high heat melt butter•Add garlic to butter and sauté for 30 seconds•Add chopped tomatoes and cook for 1 minute•Deglaze with wine, lower heat and reduce liquid in pan to half•Add cooked ravioli to pan, stir in fresh basil, salt and pepper to taste•Finish with 1oz of butter

#31Recipe

Procedure:

Ingredients:

•Prepare empanadas according to instructions on package•Serve with side of Gold sweet and tangy BBQ sauce

Korean Beef Empanada with Bbq

SUPC DESCRIPTION BRAND QTY TPE"1676644" "APTZR TACO BEEF KOREAN" "SYS IMP" "4.00" "EA""5884291" "SAUCE BBQ GOLD SWEET & TANGY" "CATLMEN" "2.00" "OZ"

PLATE %


#32

Recipe

Procedure:

Ingredients:

Chimichurri Steak Empanada with Cilantro Lime Aioli

PLATE %


SUPC DESCRIPTION BRAND QTY TPE"1676780" "APTZR TACO STEAK CHIMICHURRI" "SYS IMP" "4.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "OZ"

"1203207" "*CREAM SOUR ALL NAT GRD A" "WHLFARM" "1.00" "OZ""3865649" "JUICE LEMON PSTRZD ULTRA PREM" "SYS NAT" "1.00" "TB""2219095" "CILANTRO CLEAN WASH FRESH HERB" "SYS NAT" "1.00" "TS""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"

•Prepare empanadas according to instructions on package•In mixing bowl, com-bine mayo, sour cream, lemon juice and fresh chopped cilantro•Blend well and serve on side

#33

Recipe

Procedure:

Ingredients:

Rocky Road Cheesecake

SUPC DESCRIPTION BRAND QTY TPE"1333095" "CHEESECAKE NEW YORK CRMY 16 CT" "SARALEE" "1.00" "EA""4080966" "MARSHMALLOW MINI WHITE 800CT" "SYS CLS" "0.25" "CP"

"4645388" "*WALNUT HALF & PIECES" "SYS CLS" "2.00" "TB""7514425" "SYRUP CHOCOLATE SQZ BTL" "SYS IMP" "1.00" "TB""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ""1985094" "COCOA PWDR" "VALRHON" "0.50" "TS"

PLATE %


#34

Recipe

Procedure:

Ingredients:

Marshmallow Topped Pumpkin Pie

SUPC DESCRIPTION BRAND QTY TPE"9792771" "*PIE PUMPKIN T&S 10""" "SYS CLS" "1.00" "EA""4485181" "MARSHMALLOW FLUFFY" "FLUFF" "2.00" "OZ"

"4306833" "TOPPING CARAMEL RTU" "LYON M" "1.00" "TB"

PLATE %


#35

Recipe

Procedure:

Ingredients:

Phyllo Grilled Vege Pizza Crisp Athens

PLATE %


SUPC DESCRIPTION BRAND QTY TPE"1170596" "DOUGH PHYLLO" "ATHENS" "1.00" "EA""0613196" "SQUASH ZUCCHINI FRSH" "CT GRWN" "3.00" "OZ"

"3812807" "ONION SWEET FRSH" "PACKER" "3.00" "OZ""1580224" "PEPPER YEL BELL FRESH" "PACKER" "2.00" "OZ""7601463" "TOMATO RSTD SLOW MARNTD RED" "SEVILLO" "2.00" "TB""8335648" "TOMATO RSTD MARNTD YEL" "SEVILLO" "2.00" "TB""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ""0651828" "GLAZE BALSAMIC" "AREZZIO" "1.00" "TB""7975374" "ARUGULA BABY WILD FRSH" "B&W" "0.50" "OZ"

#36

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0147235" "PASTA GNOCCHI SWEET POTATO" "LILLY'S" "8.00" "OZ""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "2.00" "OZ"

"8925786" "APPLE GRANNY SMITH XFCY FRSH" "SYS IMP" "1.00" "EA""6238299" "SAGE FRESH" "PACKER" "1.00" "TB""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "OZ""6935464" "*CREAM HEAVY 40% ESL STABILIZE" "WHLFARM" "2.00" "OZ""7071216" "S CHEESE BLEND CAESAR SHAVED" "BELGIO" "2.00" "OZ"


Sweet Potato Gnocchi WithApple Cream

#37

In sauté pan slightly brown whole butter. Add peeled shallots and brown. Add peeled apples and lightly brown. Add fresh sage 1 minute before finish• Finish with apple cider, a touch of heavy cream and top with Parmesan cheese

SUPC DESCRIPTION BRAND QTY TPE"1170596" "DOUGH PHYLLO" "ATHENS" "1.00" "EA""0613196" "SQUASH ZUCCHINI FRSH" "CT GRWN" "3.00" "OZ"

"3812807" "ONION SWEET FRSH" "PACKER" "3.00" "OZ""1580224" "PEPPER YEL BELL FRESH" "PACKER" "2.00" "OZ""7601463" "TOMATO RSTD SLOW MARNTD RED" "SEVILLO" "2.00" "TB""8335648" "TOMATO RSTD MARNTD YEL" "SEVILLO" "2.00" "TB""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ""0651828" "GLAZE BALSAMIC" "AREZZIO" "1.00" "TB""7975374" "ARUGULA BABY WILD FRSH" "B&W" "0.50" "OZ"

Recipe

Procedure:


"0566028" "PASTA GEMELLI FRSH" "LILLY'S" "8.00" "OZ""5895594" "*TOMATO STRIP 75+" "AREZZIO" "4.00" "OZ"

"1821529" "SHALLOT PEELED FRESH" "SYS NAT" "1.00" "TB""1396746" "GARLIC WHL CLOVE PLD FRESH" "PACKER" "1.00" "TB""1121474" "PEPPER ASSORTED TRI-COLOR" "PACKER" "2.00" "OZ""6935464" "*CREAM HEAVY 40% ESL STABILIZE" "WHL-

FARM""2.00" "OZ"

"1794882" "BASIL FRESH" "PACKER" "1.00" "TS""1794825" "OREGANO FRESH" "PACKER" "1.00" "TS""6238281" "ROSEMARY FRESH" "PACKER" "1.00" "TS""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "3.00" "OZ""7071216" "CHEESE BLEND CAESAR SHAVED" "BELGIO" "2.00" "OZ"

"CHEESE BLEND CAESAR SHAVED" "BELGIO" 2 OZ


Gemelli with Rustic Tomato Cream

#38

In sauté pan add EVO and brown shallots and fresh garlic. Add tomato strips and reduce in half around 15 minutes.• Add tri color peppers and brown, add white wine and reduce, add heavy cream and reduce• Garnish with a mix of fresh herbs ( oregano, basil and rosemary )• Salt and pepper to tasteT

Recipe

Procedure:


"0240707" "RAVIOLI LOBSTER 100 %" "LILLY'S" "6.00" "EA""7909825" "OIL OLIVE EXTRA VIRGIN" "PRIMIO" "2.00" "OZ"

"1821529" "SHALLOT PEELED FRESH" "SYS NAT" "1.00" "TS""5895594" "*TOMATO STRIP 75+" "AREZZIO" "6.00" "OZ""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "4.00" "OZ""6935464" "*CREAM HEAVY 40% ESL STABILIZE" "WHLFARM" "2.00" "OZ""1794882" "BASIL FRESH" "PACKER" "1.00" "TS""4222444" "*SALT GRANULATED PLAIN ROUND" "SYS CLS" "1.00" "TS""5935689" "SPICE PEPPER BLACK GROUND" "AREZZIO" "1.00" "TS"


Lobster Ravioli With Shallot Tomato Cream

#39

In sauté pan add EVO and brown shallots. Add toma-to strips and reduce down about 15 minutes.• Add white wine and reduce, add heavy cream and reduce. • Finish with butter and garnish with fresh basil• Salt and pepper to taste

Recipe

Procedure:

Ingredients:

Lemon Crème Cake

SUPC DESCRIPTION BRAND QTY TYPE2297547 CAKE SHEET LEMON SHORTCAKE CAKERIE 2 oz

0154755 TOPPING WHPD WITH CRM ON TOP RICHS .51 oz6235501 STRAWBERRY FRESH PACKER 1 oz

PLATE %PRICE $3.99COST $.86 21.53PROFIT $3.13 78.47

#40

Recipe

Procedure:

Ingredients:


Strawberry Shortcake

SUPC DESCRIPTION BRAND QTY TYPE2297547 CAKE SHEET STRWBRY SHORTCAKE CAKERIE 2 oz

0154755 TOPPING WHPD WITH CRM ON TOP RICHS .51 oz6235501 STRAWBERRY FRESH PACKER 1 oz

#41Recipe

Procedure:

Ingredients:

Truffl e Mousse Cake

SUPC DESCRIPTION BRAND QTY TYPE8554990 CAKE SHEET TUXEDO TRFFL MOUSSE CAKERIE 6 OZ

0154755 TOPPING WHPD WITH CRM ON TOP RICHS .5 OZ3961992 CHOCOLATE BTRSWT BLOC WRPD 40 CALLEBT 1.0 OZ1182336 RASPBERRY RED FRESH PACKER 2.0 TB


#42

Recipe

Procedure:

Ingredients:

Tiramisu Triffl e

SUPC DESCRIPTION BRAND QTY TYPE4829477 CAKE TIRAMISU LAYR SUPER SZ CAKERIE 3 oz

0154755 TOPPING WHPD WITH CRM ON TOP RICHS 1 oz8639393 COFFEE BEAN CHOC MOCHA IFI 3 TB


#43

Recipe

Procedure:

Ingredients:

Goat Cheese Strawberry Flat Bread

SUPC DESCRIPTION BRAND QTY TYPE6820898 BREAD FLAT HERB BKD RICHS 1.00 EA

4838704 CHEESE GOAT CRUMBLES MONTCHV 2.00 OZ6699120 STRAWBERRY DICED CHEF RC DOLE 2.00 OZ9467341 NUT PINE CHI BAO 1.00 TB1794833 MINT FRESH PACKER 1.00 TS

PLATE %PRICE $8.99

COST $2.13 23.71PROFIT $6.86 76.29

#44

Recipe

Procedure:

Ingredients:

Basil Balsamic Roasted Pork Panini

SUPC DESCRIPTION BRAND QTY TYPE1446321 BREAD PANINI GRLC RSTD PRBK SL RICHS 2 ea2389260 CHEESE PROVOLONE SALAME NONSMK AREZIMP 3 oz

7755572 PORK BBQ PULLED SMK W/S&P RUB RICHS 4 oz8112120 *DRESSING VINGT BLSMC RSTD GLC AREZZIO 1 oz1794882 BASIL FRESH PACKER 1 tb5534151 *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 1 oz5711377 POTATO FRY BOARDWALK CUT JERSEYS 3 oz

PLATE %PRICE 9.99COST 3.22 32.27PROFIT 6.77 67.73

#45

SUPC DESCRIPTION BRAND QTY TYPE6820898 BREAD FLAT HERB BKD RICHS 1.00 EA

4838704 CHEESE GOAT CRUMBLES MONTCHV 2.00 OZ6699120 STRAWBERRY DICED CHEF RC DOLE 2.00 OZ9467341 NUT PINE CHI BAO 1.00 TB1794833 MINT FRESH PACKER 1.00 TS

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"0521302" "CHEESE MOZZ FRSH LOAVES" "AREZZIO" "4.00" "OZ""2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "2.00" "OZ"

"6017263" "TOMATO GRAPE FRSH" "SYS IMP" "2.00" "OZ""0611687" "CUCUMBER SELECT FRSH" "CT GRWN" "3.00" "OZ"

"1794882" "BASIL FRESH" "PACKER" "1.00" "TB""1987686" "*DRESSING VINGT RED WNE LTE" "MARZETI" "2.00" "OZ"


Fresh Mozz, Tomato & Cucumber Salad

•In a large bowl, toss the mozzarella cheese with tomatoes, avocados, garlic, olive oil basil, lemon juice, salt pepper and red pepper. Let stand at room temp for at least 30 min-utes.•Cook Pasta according to package directions: drain and return to pan to keep warm.•Add tomato mixture to prepared pasta and toss to coat thoroughly. Transfer onto indi-vidual serving plates and garnish with Parmesan cheese. Makes 4 servings.

#46

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2039618" "CHEESE ROMANO PECORINO GRTD" "AREZZIO" "4.00" "OZ""5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "12.00" "OZ"

"6297594" "AVOCADO HASS FRSH HALVES" "CASASOL" "4.00" "EA""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "2.00" "TB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "4.00" "OZ""1794882" "BASIL FRESH" "PACKER" "0.50" "CP""3865649" "JUICE LEMON PSTRZD ULTRA PREM" "SYS NAT" "1.00" "TB"

"6040760" "*SALT KOSHER" "SYS CLS" "1.00" "TB""5935689" "SPICE PEPPER BLACK GROUND" "AREZZIO" "1.00" "TS""5913454" "SPICE PEPPER RED CRUSHED" "IMP/MCC" "1.00" "TS"

"5588017" "*PASTA ROTINI GARDEN" "AREZZIO" "1.00" "LB"


Rotini & Pecorino Salad

#47Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"2599801" "*CHEESE MONT JACK PRNT" "BBRLIMP" "3.00" "OZ""4801989" "BREAD WHEATBERRY HIGH CROWN" "BBRLCLS" "2.00" "EA"

"7152020" "*POTATO FRY SWEET WDG" "MCCAIN" "6.00" "OZ"


Monterey Jack Grilled Cheese

#48

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"5079957" "SOUP BISQUE RED PPR GOUDA" "INSGNIA" "6.00" "OZ""5975008" "SAUCE PESTO BASIL" "AREZZIO" "1.00" "TB"

"8386765" "BREAD PULLMAN WHT 28 SLI" "SYS CLS" "1.00" "EA""9035601" "*CHEESE AMER 160 DELI SLI WHT" "BBRLCLS" "1.50" "OZ"


Roasted Red Pepper Soup with Grilled Cheese Crouton

•Prepare soup per instructions on package•Make one half grilled cheese sandwich and cut into bite size pieces•Add grilled cheese croutons to soup and drizzle with pesto. Garnish with sprig of basil.

#49

Recipe

Procedure:


"4822144" "CLAM HALF SHELL VACPAC 16-25 C" "PANPESC" "4.00" "EA""1094721" "ONION YELLOW JUMBO FRESH" "SYS IMP" "4.00" "OZ"

"1249655" "PEPPER RED BELL FRESH" "PACKER" "4.00" "OZ""0612794" "PEPPER GREEN BELL LG FRSH" "CT GRWN" "4.00" "OZ""2548162" "*BACON PIZZA TOPPING CKD 3/4""" "AREZZIO" "4.00" "OZ""6424966" "CHEESE PARMESAN DRY GRTD" "CASADAN" "4.00" "OZ""3865649" "JUICE LEMON PSTRZD ULTRA PREM" "SYS NAT" "2.00" "OZ""1794882" "BASIL FRESH" "PACKER" "1.00" "TB""1794825" "OREGANO FRESH" "PACKER" "1.00" "TB""5495460" "BREAD CRUMB JAPNSE CRSE PANKO" "SYS CLS" "1.00" "CP""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "1.00" "LB"


Clams Casino

#50

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"8114183" "*TURKEY BRST ALL NAT PAN RST S" "BBRLSUP" "4.00" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"

"6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""4802009" "BREAD WHITE HIGH CROWN" "BBRLCLS" "2.00" "EA""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "2.00" "EA"


Turkey Sandwich with Swiss Cheese

#51

Recipe

Procedure:

Ingredients:


Turkey Sandwich on Wheatberry


"6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""4801989" "BREAD WHEATBERRY HIGH CROWN" "BBRLCLS" "2.00" "EA""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "2.00" "EA"

#52

Recipe

Procedure:

Ingredients:


Turkey Sandwich on Telera Roll

SUPC DESCRIPTION BRAND QTY TYPE"8114183" "*TURKEY BRST ALL NAT PAN RST S" "BBRLSUP" "4.00" "OZ""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "2.00" "EA"

"1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""0187668" "BREAD ROLL SANDW TELERA SLI" "LA BREA" "1.00" "EA"

#53Recipe

Procedure:

Ingredients:


Turkey Sandwich on Ciabatta


"6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""4427779" "BREAD CIABATTA SNDW ARTISN" "BKRSIMP" "1.00" "EA""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "2.00" "EA"

#54

Recipe

Procedure:

Ingredients:


Turkey Sandwich Panini


"1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""1446321" "BREAD PANINI GRLC RSTD PRBK SL" "RICHS" "2.00" "EA"

#55

Recipe

Procedure:

Ingredients:


Turkey Sandwich on Three Cheese Semolina


"1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB""5134745" "BREAD LOAF 3CHEESE SEMOLINA" "LA BREA" "4.00" "OZ"

#56

Recipe

Procedure:

Ingredients:


Lobster Sandwich on Wheatberry

SUPC DESCRIPTION BRAND QTY TYPE"1488739" "*LOBSTER MEAT CK-CKL BLEND 38%" "PORTPRM" "4.00" "OZ""5992474" "MAYONNAISE REAL 1756" "SYS SUP" "2.00" "TB"

"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ"8850679 "BREAD WHEATBERRY HRTY LOAF BBRLCLS 2 "EA"

#57Recipe

Procedure:

Ingredients:


Lobster Sandwich on Wood Fired Naan


"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""8616957" "BREAD FLAT OVAL THIN" "FGF" "1.00" "EA"

#58

Recipe

Procedure:

Ingredients:


Lobster Sandwich OnPretzel Croissant


"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ"8932400 CROISSANT BUTTER PRETZEL CRVD BLPSTRY "1.00" "EA"

#59Recipe

Procedure:

Ingredients:


Lobster Sandwich on Toasted Brioche


"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ"1117064 "BUN BRIOCHE SLI 4.25 BUNBSKT "1.00" "EA"

#60

Recipe

Procedure:

Ingredients:


Lobster Sandwichon French Bread


"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ"1219187 BREAD BAGUETTE FRENCH DEMI BKRSIMP 1 EA

#61Recipe

Procedure:

Ingredients:


Lobster Sandwich onCracked Sunflower Bread


"6524078" "CELERY DICED 1/4""" "SYS IMP" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""4069373" "*VINEGAR APPLE CIDER 50 GRAIN" "SYS CLS" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ"1445851 BREAD PANINI MULTIGRAIN SUNFLOWER RICHS 2 "EA"

#62

Recipe

Procedure:

Ingredients:


BBQ Chicken Sandwich onSalted Pretzel Roll

SUPC DESCRIPTION BRAND QTY TYPE"6631477" "*CHICKEN BRST IFZ BNLS/SKLS ZI" "SYS CLS" "1.00" "EA""2728244" "SAUCE BBQ SMOKEY TRDTNL" "SYS IMP" "1.50" "OZ"

"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"7475858 ROLL PRETZEL BAVARIAN GRMT 4 OZ J & J SNK 1 EA

#63Recipe

Procedure:

Ingredients:


BBQ Chicken SandwichOn Pineapple Bread


"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"0842864 BREAD SWEET HAWAIIAN HRTY BBRLCLS 2 EA

#64

Recipe

Procedure:

Ingredients:


BBQ Chicken Sandwich onTraditional Sour Dough


"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"0104455 BREAD SOURDOUGH 16 SL 3/4 “ BBRLCLS 2 EA

#65Recipe

Procedure:

Ingredients:


BBQ Chicken Sandwich on Poppy Seed Kaiser Roll


"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""4857704" "ROLL KAISER 5"" PPYSD SLICE" "BBRLCLS" "1.00" "EA"

#66

Recipe

Procedure:

Ingredients:


BBQ Chicken Sandwich on Onion & Garlic Ciabatta Roll


"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"9652967 BREAD CIABATTA ONION GARLIC BKRSIMP 1 EA

#67

Recipe

Procedure:

Ingredients:


BBQ Chicken Sandwich onCorn Dusted Kaiser


"5886381" "*BACON LAYFLAT 14/18 GF APPLE" "SYS CLS" "2.00" "EA""6159263" "CHEESE CHDR SHRP PRNT YEL" "BBRLIMP" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "0.50" "OZ""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA"8136897 ROLL KAISER 4,5 “ CORN DUSTED BBRLCLS 1 EA

#68

Recipe

Procedure:

Ingredients:


Salmon Wrapped Asparagus

SUPC DESCRIPTION BRAND QTY TYPE"3352796" "SALMON ATL FIL SLI SMK" "PORTPRM" "8.00" "OZ""0611687" "CUCUMBER SELECT FRSH" "CT GRWN" "1.00" "EA"

"1275007" "ONION RED FRESH MEDIUM" "PACKER" "4.00" "OZ""2096162" "*SUGAR GRANULATED EFG" "SYS CLS" "2.00" "TB""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "2.00" "TB""0028977" "CREAM CREME FRAICHE" "VERMONT" "1.00" "OZ"

•Break off bottoms of asparagus and steam then cool. Cut smoked salmon into 1.5 inch wide pieces. Gently wrap smoked salmon around asparagus. Garnish with lemon wedges.

#69

Serves 6

Recipe

Procedure:

Ingredients:


Smoked Salmon & Cucumber Canape

SUPC DESCRIPTION BRAND QTY TYPE"3352796" "SALMON ATL FIL SLI SMK" "PORTPRM" "8.00" "OZ""0611687" "CUCUMBER SELECT FRSH" "CT GRWN" "1.00" "EA"

"1275007" "ONION RED FRESH MEDIUM" "PACKER" "4.00" "OZ""2096162" "*SUGAR GRANULATED EFG" "SYS CLS" "2.00" "TB""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "2.00" "TB""0028977" "CREAM CREME FRAICHE" "VERMONT" "1.00" "OZ"

•Slice cucumber on a diagonal. Slice smoked salmon into 1 inch pieces and drape over crop cucumber. Garnish with julienne rind

#70

Serves 16

Recipe

Procedure:

Ingredients:


Monterey Jack Grilled Cheese

SUPC DESCRIPTION BRAND QTY TYPE"2599801" "*CHEESE MONT JACK PRNT" "BBRLIMP" "3.00" "OZ""4801989" "BREAD WHEATBERRY HIGH CROWN" "BBRLCLS" "2.00" "EA"

"7152020" "*POTATO FRY SWEET WDG" "MCCAIN" "6.00" "OZ"

#71

Recipe

Procedure:

Ingredients:


Tuxedo Bomb

SUPC DESCRIPTION BRAND QTY TYPE"7657604" "CAKE CHOC TUXEDO BOMBE IND" "ANNIPIE" "1.00" "EA""6235501" "STRAWBERRY FRESH" "PACKER" "1.00" "EA"

"4441457" "SYRUP CHOCOLATE SQUEEZE BOTTLE" "HERSHEY" "1.00" "TB"

#72

Recipe

Procedure:

Ingredients:


Little Red Velvet Cake

SUPC DESCRIPTION BRAND QTY TYPE"4839489" "CAKE RED VELVET IND" "ANNIPIE" "1.00" "EA""4441457" "SYRUP CHOCOLATE SQUEEZE BOTTLE" "HERSHEY" "1.00" "TB"

#73

Recipe

Procedure:

Ingredients:

Oatmeal Raisin Cookie Sandwich with Rum Raisin Filling

SUPC DESCRIPTION BRAND QTY TPE"7204613" "DOUGH COOKIE OATMEAL RSN GOURM" "DAVIDS" "2.00" "EA""1012566" "CHEESE CREAM" "SYS IMP" "3.00" "OZ"

"2042552" "MILK 2%" "FARMCOW" "1.00" "TB""2 TB dark Rum" "1.00" "EA"

"4222444" "*SALT GRANULATED PLAIN ROUND" "SYS CLS" "0.25" "TS""4010807" "RAISIN SEEDLESS SELECT" "SYS IMP" "1.00" "OZ""5593900" "*SUGAR CONFECTIONER 10X CANE" "BKRSCLS" "1.00" "TB"


#74

Recipe

Procedure:

Ingredients:

Caramelized Onion, Pork Sandwich with Mango Salsa

SUPC DESCRIPTION BRAND QTY TPE"" """6677492" "Mango diced chef rc" "DOLE" "24.00" "OZ"

"1275007" "Onion red fresh medium" "PACKER" "12.00" "OZ""1185156" "Pepper jalapeno fresh" "SYS IMP" "1.00" "OZ""3865730" "Juice lime pstrzd ultra prem" "SYS NAT" "4.00" "OZ""2219095" "Cilantro clean wash fresh herb" "SYS NAT" "4.00" "TB""6040760" "*Salt kosher" "SYS CLS" "1.00" "TS""" "Sandwich" "" "1.00" "EA""1219187" "Bread baguette french demi pbk" "BKRSIMP" "24.00" "EA""2589307" "Pork loin bnls cntrcut" "WTMRBLS" "12.00" "LB""3865896" "Juice orange pstrzd ultra prem" "SYS NAT" "24.00" "OZ"

"3865649" "Juice lemon pstrzd ultra prem" "SYS NAT" "12.00" "OZ"

"5926910" "*Butter solid unslt usda aa" "WHLFARM" "6.00" "OZ"

"5228820" "Spice garlic granulated" "IMP/MCC" "6.00" "TB"

"5228713" "Spice cumin grnd" "IMP/MCC" "6.00" "TB"

"5264312" "Spice oregano leaf wh" "IMP/MCC" "6.00" "TB"

PLATE %PRICE $9.99COST $3.55 36PROFIT $6.44 64.

#75

Serves 24Ingredients:

Recipe

Procedure:

Ingredients:

Tomato Bruschetta

SUPC DESCRIPTION BRAND QTY TPE"1213511" "BREAD BAGUETTE FRCH RUSTIC 12""" "BKRSIMP" "1.00" "EA""5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "2.50" "LB"

"5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "2.00" "OZ""5722028" "CHEESE MOZZ LOG FRSH 16 SLI" "BELGIO" "40.00" "EA""1794882" "BASIL FRESH" "PACKER" "6.00" "TB""5429766" "OLIVE KALAMATA PITTED" "INTLIMP" "10.00" "OZ"


#76

Recipe

Procedure:

Ingredients:


Asian Oriental Salad

SUPC DESCRIPTION BRAND QTY TYPENEW "Asian Oriental Blend" "" "5.00" "OZ""1292705" "RADISH WHT DAIKON FRESH" "PACKER" "1.00" "OZ"

"1158153" "RADISH RED CELLO PACK FRESH" "PACKER" "1.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""6677492" "MANGO DICED CHEF RC" "DOLE" "2.00" "OZ""1988041" "*DRESSING ASIAN SESAME RFG" "HVR" "1.50" "OZ""8230971" "SAUCE PEANUT BNGKOK" "TSANG" "0.50"

Whisk peanut sauce with dressing to make peanut dressing.

Toss dressing together with the rest of the ingredients and serve salad.

#77

SUPC DESCRIPTION BRAND QTY TPE"1213511" "BREAD BAGUETTE FRCH RUSTIC 12""" "BKRSIMP" "1.00" "EA""5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "2.50" "LB"

"5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "2.00" "OZ""5722028" "CHEESE MOZZ LOG FRSH 16 SLI" "BELGIO" "40.00" "EA""1794882" "BASIL FRESH" "PACKER" "6.00" "TB""5429766" "OLIVE KALAMATA PITTED" "INTLIMP" "10.00" "OZ"

Serves 8

Recipe

Procedure:

Ingredients:


Taco Casserole in a Glass

SUPC DESCRIPTION BRAND QTY TYPE"1619469" "GUACAMOLE ORIGINAL POLY" "CASASOL" "1.00" "EA""5882311" "BEAN REFRIED VEGETARIAN" "CASASOL" "1.00" "LB"

"1371012" "TOMATO DICED FRESH" "PACKER" "8.00" "OZ""2406189" "*CHEESE CHDR JACK SHRD FCY" "CASASOL" "8.00" "OZ""1286319" "*OLIVE RIPE SLI IMP" "SYS OTT" "8.00" "OZ""1012566" "CHEESE CREAM" "SYS IMP" "8.00" "OZ""1675529" "LETTUCE SHREDDED 1/8"" FRESH" "SYS NAT" "3.00"

Layer ingredients in glass casserole or individual rocks glass so as to see layers. Serve with tortilla chips.

#78

Recipe

Procedure:

Ingredients:


Shredded Kale Salad

SUPC DESCRIPTION BRAND QTY TYPENEW "Shredded Kale w/ sep color" "" "1" "4.00""1275007" "ONION RED FRESH MEDIUM" "PACKER" "2" "1.00"

"4645446" "*SUNFLOWER KERNEL OIL RST SALT" "SYS CLS" "3" "1.00""1675750" "CARROT MATCHSTICK SHRED" "SYS NAT" "4" "1.00""9768359" "CHEESE FETA LOAF" "MKZ IMP" "5" "2.00""6475719" "*DRESSING GREEK FETA CHS" "SYS IMP" "6" "2.00"

Slice red onions into thin rings. In a sauté pan, bring 1 cup red wine vinegar and 2 tbs sugar to a boil. Slice red onion into thin rings, place onion in vinegar and boil for 1 min. Strain onions and set aside to cool completely. In a large bowl, combine shredded kale with seeds, cooked onions, carrots, cheese and dressing. Toss well and serve.

#79Recipe

Procedure:

Ingredients:


Blood Transfusion

SUPC DESCRIPTION BRAND QTY TYPE"1268531" "APPLE RED DEL XFCY WASH FRESH" "SYS IMP" "2.00" "EA""1166065" "BEET RED WITHOUT TOP FRESH" "PACKER" "3.00" "EA"

"2252039" "LEMON CH FRESH" "SYS CLS" "1.00" "EA""1185545" "GINGER ROOT FRESH" "SYS IMP" "1.00" "OZ""2227007" "CARROT FRESH JUMBO" "SYS IMP" "3.00" "EA"

Process ingredients in juicer machine as per manufacturer’s instructions. Serve chilled.

#80

Serves 12

Recipe

Procedure:

Ingredients:


Mozzarella Pearl Skewers With Mint, Tomato And Sweet Drop

SUPC DESCRIPTION BRAND QTY TYPE"5508084" "CHEESE MOZZ FRSH PEARLS 2.5 GR" "BELGIO" "2.00" "EA""2080846" "PEPPER SWEET DROP" "SWTYDRP" "1.00" "EA"

"1679984" "MINT FRESH" "PACKER" "0.50" "TS""6017263" "TOMATO GRAPE FRSH" "SYS IMP" "0.50" "EA""6326435" "PICK WOOD BAMBOO KNOT 4""" "ROYAL" "1.00" "EA"

•Place BelGioioso fresh mozzarella pearls on skewer/toothpick•Alternate with grape tomatoes and mini sweet pepper•And mint leaf onto skewer/toothpick for garnish•Arrange on plate and serve

#81Recipe

Procedure:

Ingredients:


Anti Pasti Crosstini

SUPC DESCRIPTION BRAND QTY TYPE"7071216" "CHEESE BLEND CAESAR SHAVED" "BELGIO" "1.00" "TB""1363985" "PEPPERONI SLICED BULK" "HORMEL" "1.00" "EA"

"2565778" "SALAMI GENOA PRE SLI .33OZ" "AREZZIO" "0.50" "EA""4427860" "BREAD BAGUETTE FRCH RUSTIC" "BKRSIMP" "1.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TS"

•Arrange the baguette slices on a large baking sheet and brush bread with olive oil•Place pepperoni slices on baguette slices•Sprinkle shaved salad blend cheese on top•Put the baking sheet on the rack under the broiler element and broil until gold-en, about 1 minute or less, watching carefully. Remove from oven

#82

Recipe

Procedure:

Ingredients:


Marscarpone Sweet Tarts With Raspberry

SUPC DESCRIPTION BRAND QTY TYPE"2389153" "CHEESE MASCARPONE DOMESTIC" "AREZZIO" "8.00" "OZ""7651910" "ORANGE FANCY FRSH" "SYS IMP" "2.00" "EA"

"4361432" "HONEY PURE CLOVER GR A" "SYS CLS" "2.00" "TB""1182336" "RASPBERRY RED FRESH" "PACKER" "4.00" "OZ""5593900" "*SUGAR CONFECTIONER 10X CANE" "BKRSCLS" "2.00" "TB"NEW "Sweet Tart Shell 3.25""" "" 1 "EA"

•Place mascarpone, orange zest, orange juice and honey in a mixing bowl and mix until all ingredients are combined.

Fill tart shell with mascarpone mixture. Place fresh fruit on top of mascarpone. Garnish with powdered sugar before serving.

#83

Serves 4

Recipe

Procedure:

Ingredients:


Winter Caprese Stacker

SUPC DESCRIPTION BRAND QTY TYPE"5722028" "CHEESE MOZZ LOG FRSH 16 SLI" "BELGIO" "2.00" "EA""0614192" "EGGPLANT WHL FCY FRSH" "CT GRWN" "3.00" "OZ"

"5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "3.00" "OZ""4962288" "MUSHROOM PORTABELLA #2" "SYS CLS" "1.00" "EA""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ""0651828" "GLAZE BALSAMIC" "AREZZIO" "1.00" "TB""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TS"

•Layer eggplant slice, fresh mozzarella slice, tomato slice. Place portabella mushroom cap on top•Drizzle with olive oil and sprinkle salt and pepper•Serve over dressed salad of choice

#84

Recipe

Procedure:

Ingredients:

PLATE %PRICE "$8.99"COST "$1.90" 21PROFIT $7.09 79

Sweet & Sour French Toast

SUPC DESCRIPTION BRAND QTY TYPE"1681535" "BATTER MUFFIN BLUEBERRY" "BKRSCLS" "9.00" "OZ""1681527" "BATTER MUFFIN CRNBRY ORNG NUT" "BKRSCLS" "9.00" "OZ"

"5593900" "*SUGAR CONFECTIONER 10X CANE" "BKRSCLS" "1.00" "TB""1007798" "STRAWBERRY FRESH" "PACKER" "5.00" "OZ""1007871" "BLACKBERRY FRESH" "PACKER" "5.00" "OZ""6359673" "BLUEBERRY FRESH" "PACKER" "5.00" "OZ"

#85

Combine 9oz (3 #12 scoops) of blueberry batter and 9oz of cranberry batter into loaf pan and bake at 350 degrees for 45 minutes• Slice 6-3oz slices from each loaf• Grill 2-3oz slices and top with maple syrup and pow-dered sugar• Serve with side of fresh fruit

Recipe

Procedure:

Ingredients:


Cheesecake Taster for two

SUPC DESCRIPTION BRAND QTY TYPE"1982331" "CHEESECAKE WHT CH RAS 7"" 10 CT" "DREAM F" "1.00" "EA""1982299" "CHEESECAKE PLAIN 7"" 10 CUT" "DREAM F" "1.00" "EA"

"1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ""3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB"

#86

Recipe

Procedure:

Ingredients:


Guinness Brat on Pretzel Roll with Sauerkraut

SUPC DESCRIPTION BRAND QTY TYPE"0598942" "BRATWURST CKD 5X1 GUINNESS" "ROSE" "1.00" "EA"

"1211564" "PRETZEL SOFT HOT DOG BUN" "J&J SNK" "1.00" "EA"

"6354938" "SAUERKRAUT FRESH" "KAP&ZUB" "2.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS""0357149" "POTATO FRY CHIP ORIG" "MCCAIN" "2.00" "OZ"

•Brown off pre cooked bratwurst, split pretzel roll and the brat and garnish with sauerkraut and whole grain mustard

#87Recipe

Procedure:

Ingredients:


Street Style Sausage & Peppers

SUPC DESCRIPTION BRAND QTY TYPE"0929679" "SAUSAGE ITAL LNK PRECOOK 4X1" "AREZZIO" "1.00" "EA""2947927" "PEPPER SUNTAN FRSH" "PACKER" "1.50" "OZ"

"4160784" "ONION SLIVERED 1/4"" YEL" "SYS NAT" "1.50" "OZ""4594586" "*SAUCE MARINARA PREMIUM" "SYS OTT" "2.00" "OZ""3979812" "BREAD BAGUETTE FRCH DEMI PRBKD" "LA BREA" "1.00" "EA""0347965" "PASTA BLEND ORZO VEGGIE" "UPSIDES" "3.00" "OZ"

•Brown off Italian sausage and place in roll. Spread mar-inara sauce and add onions and peppers and top with mozzarella cheese.•Place under salamander or broiler to melt cheese

#88

Recipe

Procedure:

Ingredients:

Truffle Fries & Sea Salt

SUPC DESCRIPTION BRAND QTY TPE"1758527" "POTATO FRY 5/16 FRSH STY" "MCCAIN" "12.00" "OZ""4303350" "SALT SEA COARSE" "LABALEN" "1.00" "TS"

"8829796" "OIL TRUFFLE WHT FRCH SPRAY" "DALASOG" "1.00" "TS"


#89Recipe

Procedure:

Ingredients:

Ice Cream Cookie Sandwich for 2

SUPC DESCRIPTION BRAND QTY TPE"6674006" "DOUGH COOKIE REESE PNUT BTR CK" "DAVIDS" "2.00" "EA""6673982" "DOUGH COOKIE TRIPLE CHOC" "DAVIDS" "2.00" "EA"

"4144697" "CHOCOLATE CHIP MINI SEMISWT 4M" "HERSHEY" "4.00" "TB""5371513" "ICE CREAM VAN" "WHLFREL" "4.00" "OZ"


#90

Recipe

Procedure:

Ingredients:

Recipe

Procedure:

Ingredients:

Towering Carrot Cake

SUPC DESCRIPTION BRAND QTY TPE"9067059" "CAKE CARROT TOWER 10"" UNSLI" "SYS IMP" "1.00" "EA""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"

"3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB"


#92Recipe

Procedure:

Ingredients:

Ultimate Chocolate Cake

SUPC DESCRIPTION BRAND QTY TPE"7657604" "CAKE CHOC TUXEDO BOMBE IND" "ANNIPIE" "1.00" "EA""6235501" "STRAWBERRY FRESH" "PACKER" "1.00" "EA"

"4441457" "SYRUP CHOCOLATE SQUEEZE BOTTLE" "HERSHEY" "1.00" "TB"


#93

Recipe

Procedure:

Ingredients:

Gourmet Turtle Cheesecake

SUPC DESCRIPTION BRAND QTY TPE"6648000" "CHEESECAKE TURTLE GRMT 14CT 10" "SYS IMP" "1.00" "EA""1169960" "TOPPING WHPD NON-DAIRY ON-TOP" "RICHS" "0.50" "OZ"

"3237088" "SAUCE ASST DESSERT DESNR TOPPG" "LYON M" "1.00" "TB"


#94Recipe

Procedure:

Ingredients:

Dukkah Crusted Salmon Filet

SUPC DESCRIPTION BRAND QTY TPE"1841404" "NUT HAZELNUT BLNCHD" "LVOFARE" "2.00" "OZ""5229273" "SPICE PEPPER BLACK COARSE GRND" "IMP/MCC" "0.25" "TS"

"6305346" "SALT KOSHER" "DIACRYS" "1.00" "TS""5228713" "SPICE CUMIN GRND" "IMP/MCC" "1.50" "TS""5228671" "SPICE CORIANDER GRND" "IMP/MCC" "1.00" "TB""5229729" "SPICE SESAME SEED WHL WHITE" "IMP/MCC" "1.00" "TB""2558369" "SALMON KETA PRTN SKON 8OZ" "PORTSIM" "2.00" "EA""7936983" "BREAD NAAN 8"" RND" "FGF" "1.00" "EA""8647349" "BROCCOLINI FRESH" "PACKER" "6.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "2.00" "OZ"


• Heat medium skillet on me-dium heat.. Add nuts, cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over toasting.Set aside. Toast coriander, sesame and cumin seeds in same skillet on medi-um heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan.•Place ½ of the toasted nuts in a clean coffee grinder. Processs until finely ground and crumbly. ( Do not allow mixture to become a paste )Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture. Mix well, store in air tight container in cool, dry place up to 1 month.•Makes about 2/3 cup or 10 ( 1 Table-spoon ) servings•Blanch broccolini and toast off Naan. Steep Dukkah into 1oz olive oil. Sear salmon and brush with olive oil and crust wirh Dukkah. Finish in oven.

#95

Serves 2

Recipe

Procedure:

Ingredients:

Pasta Bolognese with Ricotta & Basil

Ingredients:

SUPC DESCRIPTION BRAND QTY TPE"0864946" "BEEF GROUND BULK" "CAB" "8.00" "OZ""2105575" "VEAL GROUND" "AREZZIO" "8.00" "OZ"

"5807662" "PORK GROUND 80/20 FINE" "BCH BLK" "8.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "OZ""1575216" "CARROT DICED 3/8""" "SYS IMP" "4.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "4.00" "OZ""6524078" "CELERY DICED 1/4""" "SYS IMP" "4.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "2.00" "OZ""2567519" "PANCETTA ITAL DICED 1/4""" "AREZZIO" "3.00" "OZ""1072263" "WINE COOKING MARSALA" "ROLAND" "12.00" "OZ""4113767" "*TOMATO WHL PLD IN JUICE" "SYS REL" "28.00" "OZ""6213359" "*SOUP BASE CHKN LO SOD NO MSG" "SYS IMP" "1.00" "TS""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "2.00" "OZ"

"0952131" "PASTA GOBETTI" "LABELLA" "2.00" "LB""2194199" "CHEESE RICOTTA DELI WM" "AREZZIO" "4.00" "OZ""4820247" "SAUCE PESTO BASIL W/ PINE NUTS" "DILISIO" "2.00" "OZ"


• Heat 1 Tablespoon of olive oil in large skillet until shimmering. Add onions, carrots, celery and pancetta and cook over medium heat until vegetables are soft but not brown. ( about 8 minutes ) Remove mixture into large bowl.• Add remaining 3 Tablespoons of ol-ive oil to saucepan and heat with beef, veal and pork. Cook over high heat until barely pink (about 5 minutes). Add the wine and cook until almost evaporated, about 8 min-utes. Stir in tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a pinch of salt and pepper and bring to boil over high heat. Stir in heavy cream and cook the sauce until heated.• In a large pot of boiling water, cook pasta until al dente. Drain well, return to the pot and toss with sauce. Serve with pasta in deep bowl and top with fresh ricot-ta, pesto and Parmesan cheese.

#96

Serves 6

Recipe

Procedure:

Ingredients:

Trottole Greek Salad

SUPC DESCRIPTION BRAND QTY TPE"0637191" "PASTA TROTTOLE" "LABELLA" "8.00" "OZ""2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "4.00" "OZ"

"0611687" "CUCUMBER SELECT FRSH" "CT GRWN" "3.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "2.00" "OZ""5429766" "OLIVE KALAMATA PITTED" "INTLIMP" "3.00" "OZ""9768359" "CHEESE FETA LOAF" "MKZ IMP" "3.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "2.00" "OZ""3865649" "JUICE LEMON PSTRZD ULTRA PREM" "SYS NAT" "1.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TB""4820247" "SAUCE PESTO BASIL W/ PINE NUTS" "DILISIO" "2.00" "TB"


•Cook pasta according to in-structions on package( around 9 minutes ) until al dente. Drain and rinse under cold water.•In mixing bowl place pasta, tomatoes, cucumber, red onion, Kalamata olives and feta cheese•Prepare dressing by whisking together extra virgin olive oil and lemon juice•Pour over pasta and mix well

#97

Recipe

Procedure:

Ingredients:


Braised Pork Belly with Pear & Maple

SUPC DESCRIPTION BRAND QTY TYPE"1689783" "BACON SLAB APPLEWOOD SMK" "RAISRVR" "2.00" "LB""2464092" "CIDER APPLE FRSH PSTRZD" "FARMCOW" "3.00" "CP"

"7822381" "SYRUP MAPLE PURE" "MCLURES" "2.00" "TB""8305617" "PEAR ANJOU US #1 FRSH" "SYS IMP" "2.00" "EA""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "4.00" "TB"

#98

Slice bacon slab into 2” thick slice crosswise across the belly, then slice that slice in half crosswise• Place bacon in shallow small pan in the cider and maple syrup• Cover tightly with aluminum foil and braise in a 350 degree oven for 2 hours• Remove bacon from braising liquid and skim off fat• Slice bacon 1/4” thick, caramel-ize in a small sauté pan and glaze with reduced braising liquid• Meanwhile brown butter over medium heat in a small sauté pan and caramelize pears in brown butter• Arrange glazed slices on show plate, top with reserved reduced braised liquid and scatter pears about the plate. Garnish as appropriate

Serves 8

Recipe

Procedure:

Ingredients:


Grilled Sausage Duo

SUPC DESCRIPTION BRAND QTY TYPE"1911779" "SAUSAGE RABBIT WHT WINE HERBES" "CHATRYL" "1.00" "EA""1800689" "SAUSAGE BOAR W/CRNBRY&TRPL SEC" "CHATRYL" "1.00" "EA"

"6036483" "SQUASH BUTTERNUT FRSH" "REGGRWN" "10.00" "OZ""1094721" "ONION YELLOW JUMBO FRESH" "SYS IMP" "6.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TB""4996674" "*SOUP BASE CHICKEN" "SYS REL" "1.00" "TB""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "2.00" "OZ"

•Score sausages just through the casing on each side•Sauté garlic cloves and diced onion in olive oil until wilted and translucent•Add farro and stir until toasted and fragrant •Deglaze pan with white wine and reduce until almost evaporated, then stirring frequently, add chicken stock by the cup full until farro is al dente and creamy•Add roasted butternut squash to ri-sotto, and stir in a small knob of butter until meltedMeanwhile:•Pan sear sausages, remove to sizzler and roast until just cooked through•In the pan with the sausage drippings, sauté thinly sliced onions slowly until deeply brown and caramelized•Sprinkle flour over the onions and cook to toast•Add white wine to deglaze, reduce by half and add 1 cup chicken stock• Bring to boil to thicken, mount with small knob of unsalted butter

#99

Recipe

Procedure:

Ingredients:


Shrimp & Squid Ink Pasta

SUPC DESCRIPTION BRAND QTY TYPE"8112518" "PASTA FETTUCINE SQUID INK" "ALDENTE" "6.00" "OZ""1937923" "SAUSAGE CHORIZO HOT" "PALACIO" "1.00" "OZ"

"2292407" "*SHRIMP TGR P&D TLOF 16/20" "PORTBTY" "6.00" "EA""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TS""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "TB""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "1.00" "OZ""1429110" "VINEGAR WHITE VERJUS" "FUSIONV" "1.00" "OZ"

•Sauté shrimp shells in melted butter until pink and fragrant•Add splash of verjus and cover with cold water. Simmer until shells have released their fl avor, strain, reserve•Sweat diced chorizo in olive oil until rendered, and olive oil has taken a red color•Add garlic cloves and sliced onion and sauté until wilted•Deglaze pan with shrimp stock and reduce until almost dry•Add shrimp and cook until done•Cook fettuccine in very salted water for 6 minutes, or very al dente•Drain, reserving pasta water•Add pasta to the sauce and add reserved pasta water for sauce like consistency•Toss pasta to coat with sauce•Drizzle with extra virgin olive oil and toss again to emulsify•Mound on show plate and sprinkle with chopped fresh parsley and drizzle with more olive oil

#100Recipe

Procedure:

Ingredients:


Roast Beef & Blue Cheese Roll Ups

SUPC DESCRIPTION BRAND QTY TYPE"8412623" "BEEF ROAST TOP RND C/OFF RARE" "CAB" "1.00" "OZ""7420060" "CHEESE BLUE WHL SPLIT DOMSTC" "BBRLIMP" "1.00" "TB"

"8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TS""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "0.50" "TS""6326435" "PICK WOOD BAMBOO KNOT 4""" "ROYAL" "1.00" "EA"

•Drizzle of EVO and balsamic vinegar. Wrap the blue cheese cubes with CAB roast beef and garnish the plate with fresh herbs, EVO and a little balsamic.

#101

Recipe

Procedure:

Ingredients:


Pastrami & Egg Breakfast Burrito

SUPC DESCRIPTION BRAND QTY TYPE"8144663" "BEEF PASTRAMI BTM RND" "CAB" "3.00" "OZ""2105773" "EGG SHELL LARGE WHITE USDA AA" "WHLFCLS" "3.00" "EA"

"5716602" "WRAP TORTILLA FLOUR 12""" "MISSION" "1.00" "EA""5835537" "CHEESE SWISS SAND CUT C" "PACKER" "1.00" "OZ""8838922" "VEGETABLE CORN AND PEPPERS" "SIMPRST" "2.00" "OZ""1495985" "*POTATO FRY SKON 3/8 XL" "SYS IMP" "4.00" "OZ""4064978" "MUSTARD DIJON W/WHT WINE TIN" "INTLIMP" "1.00"

•Assemble the above ingre-dients in the wrap and place on a flat top or Panini press to melt cheese and serve. Could add sautéed pepper and onions

#102Recipe

Procedure:

Ingredients:


Corned Beef Reuben Wrap Panini

SUPC DESCRIPTION BRAND QTY TYPE"8144640" "BEEF CORNED BOT RND FLT ANG" "CAB" "6.00" "OZ""0973174" "*CHEESE SWISS SLI .75 OZ" "BBRLIMP" "1.50" "OZ"

"4278081" "*DRESSING 1000 ISLD ORIG" "MARZETI" "2.00" "TB""6354938" "SAUERKRAUT FRESH"v "KAP&ZUB" "2.00" "OZ""8072811" "WRAP TORTILLA WHEAT 12""" "BBRLCLS" "1.00" "EA"

•Lay 1 oz of shredded cheese on tortilla and place 4oz of shredded corned beef on top of cheese.•Spread Russian dressing on top of corned beef add sauerkraut and top with Swiss cheese. Fold up tortilla and grill on Panini press. When cheese is melted serve with a deli pickle tooth picked into the sandwich

#103

Recipe

Procedure:

Ingredients:


Long Bone Cowboy Steak for Two

SUPC DESCRIPTION BRAND QTY TYPE1337700 "Long Bone Rib Eye Steak" "" "LB" "$7.75""1320191" "CHARD SWISS BRIGHT LIGHTS" "PACKER" "4.00" "OZ"

"5975016" "SPREAD GARLIC" "AREZZIO" "1.00" "OZ""8431353" "POTATO FINGERLING ASST" "PACKER" "6.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "2.00" "OZ""1057983" "SPICE PEPPER SUPREME" "IMP/MCC" "1.00" "TS""1794841" "THYME FRESH" "PACKER" "0.50" "TS""1794882" "BASIL FRESH" "PACKER" "0.50" "TS""1794825" "OREGANO FRESH" "PACKER" "0.50" "TS""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "0.50" "TS"

•Season rib eye and grill on each side for 3 minutes•Transfer steak to a platter•Roast in oven at 350 degrees for 20 minutes•Prepare herb brush by tying mixed herbs with butchers twine, dip brush in oil, brush steaks once out of oven•Season fingerling potatoes transfer to pan and roast for 15 minutes•Steam whole leafs of swiss chard, set aside•Remove rib from oven and let rest for 5 minutes•Arrange char potatoes and steak on a platter•Garnish steak with herb brush

#104Recipe

Procedure:

Ingredients:


Top Sirloin Wrapped in Maple

SUPC DESCRIPTION BRAND QTY TYPE"5255800" "STEAK SIRL TOP BSBALL SKND" "CABBHNP" "1.00" "EA""8514044" "BACON PEPPERED MAPLE 13-17" "HORMEL" "1.00" "EA"

"1275007" "ONION RED FRESH MEDIUM" "PACKER" "2.00" "OZ""0613196" "SQUASH ZUCCHINI FRSH" "CT GRWN" "3.00" "OZ""0612780" "SQUASH YELLOW FRSH" "CT GRWN" "3.00" "OZ""6297166" "SEASONING VEGETABLE GRL MATE" "MC CORM" "1.00" "TB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ"

•Season steak and wrap with 1 piece of maple pepper bacon•Sear steak in oil for 1 minute•Transfer pan to 350 degree oven for 5 minutes•Remove steak from oven, flip steak and return to medium-high heat•Continue to sear for 2 additional minutes•Deglaze with Bermuda onion and sauce•Served with grilled squash

#105

Recipe

Procedure:

Ingredients:


Korean Beef with Kimchi

SUPC DESCRIPTION BRAND QTY TYPE"0788244" "STEAK HANGER TENDER PLD PREM" "CABBHNP" "1.00" "EA""2886679" "CORN MEAL YEL" "AUNTJEM" "3.00" "OZ"

"5975016" "SPREAD GARLIC" "AREZZIO" "1.00" "TB""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""1873421" "CABBAGE NAPPA CHINESE FRESH" "PACKER" "4.00" "OZ""4303350" "SALT SEA COARSE" "LABALEN" "1.00" "TS""" "Water" "" "1.00" "EA""1185545" "GINGER ROOT FRESH" "SYS IMP" "1.00" "TS""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""7842754" "SAUCE GENERAL TSO" "ASIAN M" "4.00" "OZ"

•Combine kimchi ingredients and allow to marinate for 30 minutes•Make creamy polenta, pour into sprayed ½ sheet pan, chill in refrigerator•Season hanger steak•Grill to desired doneness, set aside•Cut out circle mold of chilled polenta•Sear in hot oil for 1 minute each side•Transfer corn cakes to a plate•Slice hanger and arrange over corn cake•Serve kimchi on side

#106Recipe

Procedure:

Ingredients:


Steak & Eggs Ranchero

SUPC DESCRIPTION BRAND QTY TYPE"0271821" "BEEF SKIRT INSIDE FAJ SEAS FZ" "CABBHNP" "4.00" "OZ""2105773" "EGG SHELL LARGE WHITE USDA AA" "WHLFCLS" "2.00" "EA"

"2406189" "*CHEESE CHDR JACK SHRD FCY" "CASASOL" "1.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""2724607" "SALSA JALAPENO FIRE RSTD" "CASASOL" "1.50" "OZ"

•Marinate skirt steak in a small bowl•Grill to desired doneness•Bring sauté pan of hot water and vine-gar to a simmer•Poach eggs for 2 minutes•Remove skirt steak from grill and let rest for 5 minutes•Arrange platter with skirt steak and poached eggs top with salsa, cheese and cilantro •Season ribeye and grill for 3 minutes on each side•Transfer steak to a platter•Roast in oven at 350 degrees for 20 minutes•Prepare herb brush by tying mixed herbs with butchers twine, dip brush in oil, brush steaks once out of the oven•Season finger length potatoes, transfer to pan and roast for 15 minutes•Steam whole leafs of swiss chard, set aside•Remove rib from oven and allow to rest for 5 minutes•Arrange char potatoes and steak on a platter•Garnish steak with herb brush

#107

Recipe

Procedure:

Ingredients:


Porterhouse Steak

SUPC DESCRIPTION BRAND QTY TYPE"5237548" "STEAK PORTER 1\2""TL CH" "BHB/NPM" "1.00" "EA""1057983" "SPICE PEPPER SUPREME" "IMP/MCC" "1.00" "TS"

"1963172" "SPINACH CREAMED" "STOUFER" "6.00" "OZ"

#108

Season and grill to desired doneness• Thaw and heat creamed spinach per instructions on package• Garnish with micro greens

Recipe

Procedure:

Ingredients:


Grilled Center Filet withYoukon Gold Potatoes

SUPC DESCRIPTION BRAND QTY TYPE"5235906" "STEAK FILET C\C SEL" "BHB/NPM" "1.00" "EA""1094721" "ONION YELLOW JUMBO FRESH" "SYS IMP" "2.00" "OZ"

"5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB""5492632" "VINEGAR BALSAMIC BULK ITALY" "INTLSUP" "1.00" "TS""7643196" "CHEESE BLUE SMKD MOODY BLUE" "ROTHKAS" "1.00" "OZ""7125091" "POTATO MASHED YUKON GOLD" "NO STAR" "4.00" "OZ""7019815" "MUSHROOM PORCINI A ORGANIC" "DALASOG" 1 TS"5495460" "BREAD CRUMB JAPNSE CRSE PANKO" "SYS CLS" 3 TB

#109

Season and grill filet to desired doneness• Meanwhile caramelize onions in oil• Blend mash potatoes• Season potatoes with porcini powder and add 1 egg per pound of mash potatoes• Form potatoes into croquettes coat with Japanese bread crumbs• Fry to golden brown• Serve filet topped with caramelized onions and moody blue cheese • Serve with croquettes

Recipe

Procedure:

Ingredients:


Twin Pork Chops with PickledBanana Peppers

SUPC DESCRIPTION BRAND QTY TYPE"4392296" "PORK CHOP B\I C\C FRCHD" "BHB/NPM" "2.00" "EA""5954755" "GLACE DEMI VEAL ELITE" "CULINRT" "1.50" "OZ"

"4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TB""4181962" "WINE COOKING BURGUNDY" "SYS CLS" "1.00" "OZ""1821529" "SHALLOT PEELED FRESH" "SYS NAT" "1.00" "TB""8425258" "PEPPER BANANA RINGS HOT 7-9HUN" "BBRLCLS" "1.00" "OZ""2096162" "*SUGAR GRANULATED EFG" "SYS CLS" "1.00" "TS""4361432" "HONEY PURE CLOVER GR A" "SYS CLS" "1.00" "TS"

#110

Cook banana peppers in water, honey and sugar• Reduce until you reach a syrup like consistence• Pan roast pork chops 3 minutes each side• Add shallots , sauté 1 minute• Deglaze with wine and reduce by ½• Add demi plus mustard to pan• Serve pork chops with mustard glaze and top with banana peppers

Recipe

Procedure:

Ingredients:


Hibachi Noodles & Filet

SUPC DESCRIPTION BRAND QTY TYPE"3012606" "STEAK FILET TIPS FRZ" "BHB/NPM" "6.00" "OZ""9213513" "NOODLE LO MEIN" "AMOY" "4.00" "OZ"

"1094721" "ONION YELLOW JUMBO FRESH" "SYS IMP" "1.50" "OZ""2947927" "PEPPER SUNTAN FRSH" "PACKER" "1.50" "OZ""7716913" "BOK CHOY BABY FRSH" "PACKER" "1.00" "OZ""0325449" "MUSHROOM WHL WLDBNCH BLND

CULT""PACKER" "1.00" "OZ"

"5303417" "SAUCE TERIYAKI PREMIUM" "MYRONS" "2.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""5229737" "SPICE SESAME SEED WHL" "IMP/MCC" "1.00" "TS""6357404" "SPICE SESAME SEED WHL BLK" "SPICEIT" "1.00" "TS"

#111

Recipe

Procedure:

Ingredients:


Petite Beef Wellington

SUPC DESCRIPTION BRAND QTY TYPE"8684664" "STEAK FILET MEDALLION SEL" "BHB/NPM" "4.00" "OZ""7261151" "DOUGH PASTRY EMPANADA" "GOYA" "1.00" "EA"

"0325449" "MUSHROOM WHL WLDBNCH BLND CULT"

"PACKER" "2.00" "OZ"

"3629946" "BEAN GREEN BLND WAX W/CAR FRSH" "SYS IMP" "4.00" "OZ""5975016" "SPREAD GARLIC" "AREZZIO" "1.00" "TB"

#112

Sauté mushrooms in garlic spread for 2 minutes• Add 2oz white wine and reduce• Finish with a touch of cream and reduce to proper thickness, set aside• Season and sear filet for 30 sec-onds each side• Remove from pan, set aside• In mixing bowl toss filets with 2 table spoons whole grain mustard• Position filets in center of pastry dough• Drape additional pastry over filet and form wellington by folding bot-tom ends over the top ends• Bake wellington in 400 degree oven for 7 minutes• Plate with green beans and top with Duxelle

Recipe

Procedure:

Ingredients:

Crown Pork Roast

SUPC DESCRIPTION BRAND QTY TYPE"2590032" "PORK LOIN RACK C/C 8RIB" "WTMRBLS" "1.00" "EA""6610586" "SAUCE DEMI-GLACE GOLD LBL" "CUSTOM" "1.00" "LB"

"8488150" "SEASONING RUB CHIPOLTE CINAMON" "LAWRYS" "2.00" "TB""7125091" "POTATO MASHED YUKON GOLD" "NO STAR" "2.50" "LB""6036483" "SQUASH BUTTERNUT FRSH" "REGGRWN" "8.00" "OZ""7734482" "PARSNIP CELLO PK FRSH" "REGGRWN" "8.00" "OZ""7734525" "TURNIP PURPLE TOP FRSH" "REGGRWN" "8.00" "OZ""1061787" "RUTABAGA FRESH" "PACKER" "8.00" "OZ""2644482" "POTATO SWEET #1 FRSH" "PACKER" "8.00" "OZ"

"6238281" "ROSEMARY FRESH" "PACKER" "2.00" "TB""6297166" "SEASONING VEGETABLE GRL MATE" "MC CORM" "1.00" "TB"


#113

•French and rub entire crown roast with cinnamon chipotle spice then sear•Slow roast pork at 300 degrees•Do cabernet reduction, add rose-mary and Custom culinary demi.•Season with McCormick vegeta-ble seasoning and roast till golden brown.

Serves 8

Recipe

Procedure:

Ingredients:

Smoked Brisket Mini Wrap

SUPC DESCRIPTION BRAND QTY TYPE

0947267 BEEF BRISKET CKD SMKD WHL CAB 4.00 OZ

5446505 TORTILLA WHITE 10 IN WRAPPY HARBAR 1.00 EA5384642 PINEAPPLE DICED CUBED CHEF RC DOLE 2.00 OZ0117358 BEAN REFRIED VEG SEASONED SANTAGO 4.00 OZ9590878 *DRESSING VINGT CARIBN MANGO SYS IMP 1.00 OZ2219095 CILANTRO CLEAN WASH FRESH HERB SYS NAT 1.00 TS1249655 PEPPER RED BELL FRESH PACKER 1.00 OZ

1048313 LIME FRESH 200CT PACKER 0.25 EA


#114

Warm and thin slice beef brisket reserve• Combine pineapple, dressing, cilantro, red pepper in bowl• Prepare refried beans accord-ing to directions• Cut tortilla in half, spread pre-pared hot refried beans on one side of tortilla• Place thinly sliced brisket on top of beans• Sprinkle lightly with pineapple salsa, roll to form a cone• Place small amount pineapple salsa on top to garnish• Place on plate garnish with cilantro sprig and lime wedge

Recipe

Procedure:

Ingredients:

Angus Beef Slider Trio

SUPC DESCRIPTION BRAND QTY TYPE"6335485" "BEEF CHUCK SHORT RIB CKD BNLS" "CAB" "2.50" "OZ""7044399" "SALAD COLESLAW DIXIE" "RESERS" "1.00" "OZ"

"1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "1.00" "EA""" "" "" "1.00" "EA""5664547" "BEEF CHUCK POT ROAST CH CKD" "CAB" "2.50" "OZ""9617218" "*KETCHUP SQUEEZE BTL" "HSE REC" "1.00" "TB""8270631" "APTZR CHEESE MAC WEDGES BTR" "SYS IMP" "1.00""1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "8" "1.00""" "" "" "9" "1.00"

"6335485" "BEEF CHUCK SHORT RIB CKD BNLS" "CAB" "10" "2.50""6517270" "CABBAGE RED SHRED 1/8""" "SYS IMP" "1.00""0618579" "SAUCE THAI CHILI" "KIKOMAN" "1.00" "TS""1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "1.00" "EA"


#115

Thaw and heat CAB pot roast and short ribs. Mix sweet chili sauce and shaved coleslaw.• Fry Mac and Cheese wedg-es. Build each slider, pick and garnish with slivered half sour pickle

Recipe

Procedure:

Ingredients:

Cranberry Sage Chicken Salad



7862378 CHICKEN BRST CARVR W/CRNBRY SG BARBER 6.00 OZ

1987942 *DRESSING VINGT BLSMC RFG HVR 2.00 OZ5729983 SAUCE CRANBERRY WHL FCY SYS IMP 1.00 OZ2426997 NUT WALNUT PCS CANDIED CHEFEXP 1.00 OZ1132050 LETTUCE FRESH ARCADN HVST CLS SYS NAT 1.00 OZ

#116

Cook carver according to directions, serve hot• Combine cranberry and dressing in a bowl, reserve• Place field greens in a large bowl and toss with ¾ of the dressing, place on plate• Top with 3 hot slices of the chicken carver• Sprinkle with remaining dressing• Garnish with candied walnuts• Prepare potatoes according to directions, reserve hot• Thaw spinach a remove excess moisture combine in small pan with potatoes• Fry chicken till crisp and fully cooked• Top chicken with sliced tomatoes and alternating slices of mozzarel-la, and cut basil• Place potatoes on plate top with topped chicken, drizzle with O Oli salt and fresh black pepper

Recipe

Procedure:

Ingredients:

Chicken Romano


3969532 CHICKEN BRST ROMANO ADVANCE 1.00 EA

8144477 TOMATO PLUM ITAL PRIMIO 3.00 OZ2593440 CHEESE MOZZARELLA SHD LMWM SOI AREZIMP 2.00 OZ7489378 POTATO SCALLOPED CLS CASSROLE SYS CLS 4.00 OZ2282234 SPINACH CHOPPED IQF SYS CLS 1.00 OZ5534151 *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 1.00 OZ1794882 BASIL FRESH PACKER 1.00 TB


#117

Recipe

Procedure:

Ingredients:

Rack of Lamb & Goat Cheese

SUPC DESCRIPTION BRAND QTY TYPE4036232 LAMB RACK FRNCHD CAP OFF ZELND SYS IMP 2.00 EA

5534151 *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 2.00 OZ8684417 CHEESE GOAT TUB MONTCHV 4.00 OZ5495460 BREAD CRUMB JAPNSE CRSE PANKO SYS CLS 24.00 OZ1821529 SHALLOT PEELED FRESH SYS NAT 1.00 TS4181962 WINE COOKING BURGUNDY SYS CLS 4.00 OZ6670879 PEACH DICED CHEF RC DOLE 4.00 OZ2511475 GLACE DEMI VEAL CLS CULINRT 8.00 OZ

Peach Liquor 2oz. 1.00 EA5926910 *BUTTER SOLID UNSLT USDA AA WHLFARM 2.00 OZ

1027184 POTATO SKIN CUP 131-144CT BKD PNOBSCT 8.00 EA

1750033 CAULIFLOWER FLORET LRG CUT SYS NAT 1.00 CP

1675859 BROCCOLI FLORET ICELESS SYS NAT 1.00 CP


#118

Thaw and trim lamb rack, season with salt and pepper, sear in small amount of oil, place in oven to finish• In a small bowl mix cheese and bread-crumbs• Blanch broccoli and cauliflower florets, reserve• Fry potato boats, reserve hot• Remove lamb from oven rare 110 de-grees, top with equal amounts of bread and cheese mixture• Place back in oven on small pan to brown• In pan that lamb was cooked in, remove excess oil, deglaze with red wine and demi, add peaches and peach liquor• Simmer• Add butter adjust seasoning, reserve• Toss broccoli and cauliflower in butter, fill potato with mixture and place two on each plate

Serves 4

Recipe

Procedure:

Ingredients:

Roast Leg of Lamb with Cranberries

SUPC DESCRIPTION BRAND QTY TYPE"7144563" "LAMB LEG BNLS NETD AUSTRL FRZN" "PACKER" "1.00" "EA""7102403" "CRANBERRY DRIED" "SYS IMP" "1.00" "CP"

"1794841" "THYME FRESH" "PACKER" "1.00" "TB""4645362" "*PECAN HALF FCY" "SYS IMP" "1.00" "CP""7489378" "POTATO SCALLOPED CLS CASSROLE" "SYS CLS" "0.50" "EA""4160784" "ONION SLIVERED 1/4"" YEL" "SYS NAT" "2.00" "LB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "3.00" "TB""2282234" "SPINACH CHOPPED IQF" "SYS CLS" "1.00" "LB"

PLATE %PRICE $15.99COST $4.79 33PROFIT 11.20 67

#119

Remove lamb leg from netting, open, season with salt and black pepper, sprinkle• Spread chopped pecans and cranberries over leg evenly• Roll and tie with butcher string, season outside of roast, place in roasting pan• Place in 325 degree oven and roast till internal temp is 145 degrees, remove from oven let rest• Place olive oil in sauté pan over medium heat add onions, cook till onions turn brown caramelized, reserve• Prepare potatoes according to directions on box, fold in brown onions and spinach, reserve hot• To plate slice lamb thin and present on plate with spinach and onion potatoServes 16

Recipe

Procedure:

Ingredients:

Grilled Lamb Loin Chops

SUPC DESCRIPTION BRAND QTY TYPE2473536 LAMB CHOP LOIN IMP 4-6 OZ NEWZLND 8.00 EA

6475719 *DRESSING GREEK FETA CHS SYS IMP 1.00 CP0621617 YOGURT PLAIN GREEK DANNON 8.00 OZ1184910 CUCUMBER ENGLISH FRESH PACKER 4.00 OZ1048172 GARLIC CLOVE BULK FRESH LARGE SYS IMP 1.00 TB1794833 MINT FRESH PACKER 1.00 TS0143356 POTATO H/BRN DEHY GLDN GRL SYS CLS 12.00 OZ2220143 CHEESE FETA CRUMBLE DOM SYS IMP 3.00 OZ0896654 ASPARAGUS FRESH GREEN STD SYS NAT 12.00 OZ

5534151 *OIL OLIVE EXTRA VIRGIN FRUTAT SUPREMA 1.00 EA

7491764 VINEGAR RED WINE VILUX 1.00 TS

PLATE %PRICE 29.99COST 7.61 33PROFIT 15.38 67

#120

Thaw lamb loins, trim, in a pan evenly coat loins with feta dressing and black pepper. Marinate overnight.• Combine yogurt, cucumber, garlic, vinegar, mint, salt and pepper in mixing bowl and blend until combined, reserve.• Prepare potatoes according to direc-tions, mix with feta and black pepper. In Teflon omelet pan place small amount of oil and heat add potatoes and shape.• Allow to brown evenly on both sides, cut in four reserve• Toss trimmed asparagus with oil salt and pepper and grill• Grill lamb till medium rare, remove from grill and let rest 5 minutes, slice thin on bias• Place quarter of the potato in the center of the plate surround with thin slices of lamb• Place grilled asparagus on plate and garnish with yogurt sauceServes 4

Recipe

Procedure:

Ingredients:


Veal Rib Chops with Pickled Onions

SUPC DESCRIPTION BRAND QTY TYPE"1771482" "VEAL RIB CHOP 7TH RIB END" "MARCHO" "1.00" "EA""1275007" "ONION RED FRESH MEDIUM" "PACKER" "2.00" "OZ"

"2096162" "*SUGAR GRANULATED EFG" "SYS CLS" "1.00" "TB""1312166" "LETTUCE BABY TUSCAN #8" "SYS NAT" "3.00" "OZ""1200278" "*DRESSING CESR TUSCAN" "SYS IMP" "1.00" "TB""8431353" "POTATO FINGERLING ASST" "PACKER" "5.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB""6238281" "ROSEMARY FRESH" "PACKER" "1.00" "TS"

Slice red onions into thin rings. In a sauté pan, bring 1 cup red wine vinegar and 2 tblsp sugar to a boil. Slice red onion into thin rings, place onion in vinegar and boil for 1 min. Strain onions and set aside to cool completely. Toss fingerling potatoes in a small bowl with oil, salt and pepper. Roast potatoes in the oven at 350 for 25 min or until tender. Brush veal with oil and season with salt and pepper. Place veal on a well oiled grill. Grill veal for approx. 3-4 min on each side, giving a ¼ turn for grill marks. While veal is grilling, cut baby lettuce in half the long way and dress one half with dress-ing or seasoned oil. Place lettuce on the grill, cut side down for about 10 sec, remove and cool. Plate dish charred lettuce and roasted pota-toes. Rest veal on the vegetables and top veal with onion.

#121

Recipe

Procedure:

Ingredients:

PLATE %PRICE $COST $PROFIT $

Veal Meatball with Wild Mushrooms

SUPC DESCRIPTION BRAND QTY TYPE"6480273" "VEAL GROUND MEAT BALL 1 OZ" "MARCHO" "5.00" "EA""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARM-

COW""3.00" "OZ"

"5228747" "SPICE CURRY POWDER" "IMP/MCC" "1.00" "TS""0325449" "MUSHROOM WHL WLDBNCH BLND

CULT""PACKER" "2.00" "OZ"

"7071216" "CHEESE BLEND CAESAR SHAVED" "BELGIO" "1.00" "TB""6326435" "PICK WOOD BAMBOO KNOT 4""" "ROYAL" "5.00" "EA"

Place thawed meatballs on a sprayed sizzle platter or pan and roast meatballs in 350 oven for 20 min or until surface is crisp and sizzling. While meat balls are roasting, sauté mushrooms on high heat for 2-3 min until browned. Deglaze mushrooms with wine and reduce by half. Add butter, cream and curry sauce. Reduce to desired consistency. Remove meatballs from the oven and toss in mushroom sauce. Poke skewer through meatball and serve.

#122Recipe

Procedure:

Ingredients:


Bone in Veal Strip Loin with Root Vegetables

SUPC DESCRIPTION BRAND QTY TYPE"5750243" "VEAL STRIPLOIN B/I KNF READY" "BCH RSV" "1.00" "EA""1300708" "SEASONING RUB GRLC PEPPERCRN" "CHRCRST" "1.00" "TB"

"1313238" "SQUASH BUTTERNUT PEELED FRESH" "PACKER" "3.00" "OZ""6517270" "CABBAGE RED SHRED 1/8""" "SYS IMP" "1.00" "OZ""9027814" "FENNEL ANISE FRESH" "SYS IMP" "1.50" "OZ""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHL-

FARM""2.00" "TB"

"5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "0.50" "TS""1821529" "SHALLOT PEELED FRESH" "SYS NAT" "0.50" "TS""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "1.00" "OZ"

Heat oil in a sauté pan on med. high heat. Pour Garlic Peppercorn mix onto a plate and press chop into mix until both sides are well coated. Place chop into hot oil and sear for 30 sec. Add chopped tomatoes and olives to the pan. Place pan with veal and vegetables into a 350 oven for 6 min. While veal roasts, combine micro greens with brunoise of chopped vege-tables and dressing of choice in a small bowl. Remove veal from the oven, flip chop, stir vegetables, and return to the stove on med. high heat, sear for 1 min. Deglaze pan with wine and reduce by half. Finish saucy vegetables with but-ter and herb. Place veal on plate, pour vegetables and sauce over chop and garnish with micro salad.

#123

Recipe

Procedure:

Ingredients:


Rack of Lamb with Lentils

SUPC DESCRIPTION BRAND QTY TYPE"8202129" "LAMB RACK FRCHD CAP ON" "BCH RSV" "0.50" "EA""1300753" "SEASONING RUB SUN DRY TOM&GRLC" "CHRCRST" "1.00" "TB"

"7359696" "BEAN LENTIL ASSTMT" "IND HAR" "2.00" "OZ""1094853" "CARROT PLD CREW CUT" "PACKER" "3.00" "OZ""5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "2.00" "OZ""1794833" "MINT FRESH" "PACKER" "1.00" "TS""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "1.00" "OZ""4361432" "HONEY PURE CLOVER GR A" "SYS CLS" "1.00" "TB"

"1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "TB"

Cook lentil varieties in separate pots to desired doneness. Strain and cool lentils. Combine lentils in a small bowl and set aside. Cut tomatoes to small dice. Bring vinegar and sugar to a boil. Reduce vinegar until you get a syrup consistency. Stir in tomatoes and mint chiffanade, set aside to cool. Cut double bone chops from lamb rack and season with sundried tomato seasoning. Roast lamb in a 350 oven for 14-16 min for med. rare. Steam crew cut carrots. Saute lentil mix with desired vegetables and seasonings, place lentils on a plate. Plate lamb with lentils, steamed crew cut carrots and serve with chutney.

#124Recipe

Procedure:

Ingredients:SUPC DESCRIPTION BRAND QTY TYPE"8516924" "LAMB HIND SHANK HEEL ON" "BCH RSV" 3 EA"8313918" "ONION YELLOW JMBO FRSH BOX" "SYS IMP" 4 OZ

"1371012" "TOMATO DICED FRESH" "PACKER" "4.00" "OZ""5285275" "SPICE BAY LEAVES WH" "IMP/MCC" "4.00" "EA""4181962" "WINE COOKING BURGUNDY" "SYS CLS" "4.00" "OZ""2511475" "GLACE DEMI VEAL CLS" "CULINRT" "4.00" "OZ""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "2.00" "TB""4303350" "SALT SEA COARSE" "LABALEN" "1.00" "TS""5229331" "SPICE PEPPER BLACK GRND PURE" "IMP/MCC" "1.00" "TS""" "Sweet Potato Hash" "" "1.00" "EA""2644482" "POTATO SWEET #1 FRSH" "PACKER" "12.00" "OZ""1008168" "LEEK BUNCH FRESH" "PACKER" "3.00" "OZ""3812807" "ONION SWEET FRSH" "PACKER" "3.00" "OZ""9765611" "SPICE GARLIC PPR CAL STY" "IMP/MCC" "1.00" "TS""4303350" "SALT SEA COARSE" "LABALEN" 1 TS

Braised Lamb Shank with Sweet Potato Hash


Season lamb shank with salt and pepper, place lamb in a pot. Roast lamb shank in the oven at 400F, for 30 min to sear. Remove lamb from the oven and place pot of lamb onto range over med. heat. Add chopped tomatoes, onions, herb and red wine to the pot. Cover lamb and return to the oven. Braise lamb for 1 ½ hrs. While lamb braises,

#125

Serves 3Ingredients:

Recipe

Procedure:

Ingredients:


Rosemary Encrusted Lamb Loin Chops with Eggplant

SUPC DESCRIPTION BRAND QTY TYPE"2665461" "LAMB LOIN CHOP" "BCH RSV" "2.00" "EA""6238281" "ROSEMARY FRESH" "PACKER" "1.00" "TB"

"5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TS""0614192" "EGGPLANT WHL FCY FRSH" "CT GRWN" "4.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB""6297166" "SEASONING VEGETABLE GRL MATE" "MC CORM" "1.00" "TS""5343975" "TOMATO FRESH BEEF STEAK TRAY" "PACKER" "2.00" "OZ"

#126

Season lamb chops with oil and garlic, salt and pepper to taste• Grill lamb chops for 3 minutes on each side• Place fresh rosemary over lamb chops while grilling• Dress eggplant and toma-toes with EVO and vegetable seasoning. Roast in oven for 30 minutes at 350 degrees.• Serve and arrange lamb chops with eggplant and toma-to medley and garnish plate.

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE"7639354" "LAMB STEW" "BCH RSV" "8.00" "OZ""0647343" "SAUCE THAI CURRY RED" "MYRONS" "3.00" "OZ"

"1425982" "MILK COCONUT UNSWEETENED" "JADE MT" "2.00" "OZ""1249655" "PEPPER RED BELL FRESH" "PACKER" "2.00" "OZ""0612794" "PEPPER GREEN BELL LG FRSH" "CT GRWN" "2.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""8898181" "RICE BASMATI" "DEERBRD" "2.00" "OZ""5837703" "RAISIN SEEDLESS GOLDEN" "SYS IMP" "1.00" "OZ"

"COCONUT SNOWFLAKE" "BKRSCLS" "9" "1.00"

Indian Lamb Stew


Season the lamb with salt and pep-per and brown on all sides. Add the peppers and onions and cover with stock and the coconut milk. Stir in the Thai Curry sauce and cover. Place in oven for 1 hour. Make the Basmati rice and add raisins and Coconut flakes... Garnish with orange zest

#127

Recipe

Procedure:

Ingredients:


Korean Beef Tacos

SUPC DESCRIPTION BRAND QTY TYPE"0736474" "BEEF SKIRT OUTSDE PLD NR ENHD" "TWORVRS" "6.00" "OZ""2386134" "TORTILLA FLOUR PRESS 6""" "CASASOL" "2.00" "EA"

"8749087" "BROCCOLI FRESH SLAW MIX W/COLR" "SYS IMP" "3.00" "OZ""2416691" "LETTUCE ROMAINE HEART OF FRSH" "SYS NAT" "1.00" "OZ""0647343" "SAUCE THAI CURRY RED" "MYRONS" "1.00" "OZ""4520623" "SAUCE HOISIN" "LEE KUM" "1.00" "OZ""3865730" "JUICE LIME PSTRZD ULTRA PREM" "SYS NAT" "1.00" "TS""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""9213513" "NOODLE LO MEIN" "AMOY" "2.00" "OZ""5303573" "SAUCE ORIENTAL PONZU" "MYRONS" "1.00" "OZ"

•Combine broccoli slaw and ro-maine in a small bowl, set aside•In a small pot combine curry sauce , hoisin, water, lime juice and green onion•Bring to simmer•Pan sear skirt steak in oil to desired doneness•Add curry sauce to skirt steak and reduce by half•Remove steak from pan and slice thin•Meanwhile, sautéed cooked pasta in oil till crispy•Add Ponzu to noodles to coat well•Add slaw mix to flour tortilla topped with skirt steak•Arrange tacos on platter served with noodles

#128Recipe

Procedure:

Ingredients:


Traditional Prime Rib Dinner

SUPC DESCRIPTION BRAND QTY TYPE"7141775" "BEEF RIBEYE LIPON N/R ENHNCD" "TWORVRS" "12.00" "OZ"

"1049089" "POTATO BAKING FRESH 90 CT" "PACKER" "1.00" "EA"

"8647349" "BROCCOLINI FRESH" "PACKER" "3.00" "OZ""5426937" "*BUTTER WHIPPED SLTD USDA AA" "WHLFARM" "1.00" "TB"

•Season rib•Roast in 275 degree oven until rib reaches a temp of 115 degrees•Allow rib to rest 30 minutes•Slice and serve

#129

Recipe

Procedure:

Ingredients:


Bistro Steak Canapes

SUPC DESCRIPTION BRAND QTY TYPE"1251862" "BEEF SHLDR TERES MAJOR SEL FRZ" "TWORVRS" 1 OZ

"4427860" "BREAD BAGUETTE FRCH RUSTIC" "BKRSIMP" 1 OZ

"7420060" "CHEESE BLUE WHL SPLIT DOMSTC" "BBRLIMP" 1 TB"8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" 1 TS"0651828" "GLAZE BALSAMIC" "AREZZIO" 1 TS"8829796" "OIL TRUFFLE WHT FRCH SPRAY" "DALASOG" 1 TS

•Slice bread into thin coins, brush with oil, toast in oven till golden•Season chuck tenders•Sear in pan for approx. 6 min-utes, turn to sear all sides•Meanwhile combine crumbled gorgonzola with micro greens•Remove chuck tenders from pan, set aside to cool•Once cool, slice tenders thin•Top crustinis with gorgonzola salad•Drizzle truffle balsamic over canapés

#130Recipe

Procedure:

Ingredients:


Turkey Cuban Sandwich

SUPC DESCRIPTION BRAND QTY TYPE"6642718" "TURKEY BRST SKON ROAST & SERVE" "JUSTPER" "4.00" "OZ""7755572" "PORK BBQ PULLED SMK W/S&P RUB" "RICHS" "2.00" "OZ"

"5859915" "ROLL FRENCH SNDW HOAGIE" "SIGNATR" "1.00" "EA""7459506" "PICKLE DILL LENGTHWISE SNDWICH" "BBRLCLS" "2.00" "OZ""6498586" "SAUCE CHIPOTLE AIOLI SWT & SMK" "ITLROSE" "2.00" "TB""2404127" "*CHEESE MONT JACK FTHR SHRD" "CASASOL" "3.00" "OZ"

#131

Recipe

Procedure:

Ingredients:


Southern Comfort Turkey with Slaw

SUPC DESCRIPTION BRAND QTY TYPE"6642718" "TURKEY BRST SKON ROAST & SERVE" "JUSTPER" "5.00" "OZ""4455739" "SAUCE BBQ REGULAR" "SWTBABY" "2.00" "OZ"

"5942091" "ROLL SANDWICH FRCH RND 5""" "SIGNATR" "1.00" "EA""5179262" "SALAD COLESLAW" "BBRLCLS" "4.00" "OZ"

•Combine turkey and BBQ sauce in medium sauce-pan. Cook on low heat until thoroughly heated, stirring occasionally•Spoon turkey mixture evenly onto bottom halves of rolls. Top each with ¼ cup of coleslaw. Cover with top halves of roll

#132

Recipe

Procedure:

Ingredients:


Thai Curry Calamari Salad

SUPC DESCRIPTION BRAND QTY TYPE"8096739" "*CALAMARI TUBE TNT 4-6 TODA CH" "PORTBTY" "7.00" "OZ""0647343" "SAUCE THAI CURRY RED" "MYRONS" "2.00" "OZ"

"1249655" "PEPPER RED BELL FRESH" "PACKER" "2.00" "OZ""0612794" "PEPPER GREEN BELL LG FRSH" "CT GRWN" "2.00" "OZ""1873421" "CABBAGE NAPPA CHINESE FRESH" "PACKER" "1.00" "OZ""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00"

Marinate whole calamari tubes in oil and seasoning. Grill for 1 minute each sideSlice the calamari and add the rest of the ingredients in a bowl and toss with the Thai Red Curry Sauce

#133

Recipe

Procedure:

Ingredients:

Grilled Salmon Pizza

SUPC DESCRIPTION BRAND QTY TPE"8616957" "BREAD FLAT OVAL THIN" "FGF" "1.00" "EA""3492196" "SAUCE ALFREDO" "DILISIO" "3.00" "OZ"

"2161727" "ASPARAGUS CUTS & TIP IQF P" "SYS IMP" "2.00" "OZ""5115540" "SALMON FIL REDI GRL 4 OZ" "TRIDENT" "1.00" "EA""7350788" "ONION GREEN ICELS" "SYS NAT" "2.00" "TB"


#134Recipe

Procedure:

Ingredients:

Lobster Salad Cocktail


SUPC DESCRIPTION BRAND QTY TYPENEW "Pasturized Lobster Meat" "" "OZ" ""1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "0.25" "OZ"

"0412421" "SOYBEAN WHOLE EDAMAME POD USA" "SYS CLS" "1.00" "OZ""8838922" "VEGETABLE CORN AND PEPPERS" "SIMPRST" "1.00" "OZ"

"2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "1.00" "OZ""3451606" "DILL BABY FRSH" "PACKER" "1.00" "TS""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB""1429110" "VINEGAR WHITE VERJUS" "FUSIONV" "1.00" "TB"

#135

Recipe

Procedure:

Ingredients:

Arrange lettuce and tomatoes on plate.Rub 4oz tuna steak witholive oil.Add salt and pepper to taste.Sear off tuna steak 30-45 seconds each side.

Seared Tuna on Salad


SUPC DESCRIPTION BRAND QTY TYPE"1625068" "TUNA ALBACORE 4 OZ STEAK SAMOA" "SEA-

WNGS""1.00" "EA"

"1132050" "LETTUCE FRESH ARCADN HVST CLS" "SYS NAT" "2.00" "OZ"

"2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "2.00" "OZ""8179996" "ORANGE SECTION" "SYS IMP" "1.00" "OZ"

"1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""1987607" "*DRESSING VINGT RASP FTFR" "MARZETI" "1.50" "OZ"

#136Recipe

Procedure:

Ingredients:

•Blanch off green beans and cut cherry tomatoes in half•In mixing bowl combine green beans and tomatoes with sauce•Dip Mahi into sauce add salt and pepper and bake off until done

Mahi W/ Thai Green Curry Sauce


SUPC DESCRIPTION BRAND QTY TYPE"6172142" "*MAHI MAHI PRTN SKLS BLO VP 6O" "PORTSIM" "1.00" "EA""1967371" "BEAN GREEN HARICOT VERT EXT FN" "BONDUEL" "3.00" "OZ"

"2203024" "TOMATO CHERRY FRESH" "SYS IMP" "3.00" "OZ""1587755" "SAUCE CURRY VINDALOO" "BOMBAY" "3.00" "OZ"

#137

Recipe

Procedure:

Ingredients:


Seared Sea Scallops with Cous Cous

SUPC DESCRIPTION BRAND QTY TYPE"1036478" "SCALLOP SEA DRY 10/15 USA" "PORTFSH" "5.00" "EA""6568399" "COUSCOUS GRAIN RED&PEARL SALAD" "UPSIDES" "3.00" "OZ"

"1008382" "PEA SNOW FRESH" "PACKER" "0.50" "OZ""1675750" "CARROT MATCHSTICK SHRED" "SYS NAT" "0.50" "OZ""1292705" "RADISH WHT DAIKON FRESH" "PACKER" "1.00" "OZ""1977180" "GREEN MICRO BULLS BLOOD" "PACKER" "1.00" "TS"

•Cook grains in salted water. Drain and cool, set aside.•Combine ingredients for curry sauce in a pot and bring to a simmer. •Season and sear scallops in oil. Sear each side on med. high heat for 2 min on each side.•Reheat grains and top with seared scallops.•Sauce scallops and grains and gar-nish with vegetable salad

#138Recipe

Procedure:

Ingredients:


Linguini with Bay Scallops

SUPC DESCRIPTION BRAND QTY TYPE"2398436" "*SCALLOP IQF DRY 80/120 IMPT" "PORTSIM" "5.00" "OZ""4842980" "TOMATO CHERRY ITAL" "LAVALLE" "5.00" "OZ"

"1794882" "BASIL FRESH" "PACKER" "1.00" "TB""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TS""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "2.00" "OZ""2252039" "LEMON CH FRESH" "SYS CLS" "1.00" "TB""4862959" "*PASTA LINGUINE 10 IN" "LABELLA" "3.00" "OZ"

•Saute scallops in garlic and oil for approx. 2 min on high heat.•Deglaze pan with white wine and add vegetables.•Finish sauce with butter.•Reheat cooked pasta and serve scallops with sauce over pasta

#139

Recipe

Procedure:

Ingredients:


Blue Mussels with Portuguese Linguica

SUPC DESCRIPTION BRAND QTY TYPE"0421844" "MUSSEL WHL BLU VPK 23/29 CHL" "PORTPRM" "1.00" "EA""5502968" "SAUSAGE PORTUGUESE LINGUICA" "OLNEBHD" "2.00" "OZ"

"9027814" "FENNEL ANISE FRESH" "SYS IMP" "1.00" "OZ""7166382" "ONION WHITE JMBO" "PACKER" "1.00" "OZ""1794841" "THYME FRESH" "PACKER" "1.00" "TS""1428772" "SPICE SAFFRON" "COCINA" "0.15" "TS""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "3.00" "OZ""1429110" "VINEGAR WHITE VERJUS" "FUSIONV" "1.00" "OZ"

•In a sauté pan, combine Ver Jus and vegetables, simmer for 7 min.•Grill linguica until charred and heated through.•Steam mussels in bag or add mussels to broth.•Serve steamed mussels with broth, vegetables and sausage.

#140Recipe

Procedure:

Ingredients:


Atlantic Cod with Cream &Brussel Sprouts

SUPC DESCRIPTION BRAND QTY TYPE"1226539" "COD FIL SKNLS FRESH" "PACKER" "7.00" "OZ""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "2.00" "OZ"

"2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "2.00" "OZ""6633945" "BRUSSEL SPROUT FRESH" "PACKER" "4.00" "OZ""1249655" "PEPPER RED BELL FRESH" "PACKER" "2.00" "OZ"

"1794841" "THYME FRESH" "PACKER" "1.00" "TS""3637659" "RICE RED HIMALAYAN" "INTLIMP" "2.00"

•Sear cod filet in oil, display side down for 1 min. •Transfer pan to the oven and cook for 4 min.•Remove pan from the oven and bring back to the range on medium heat.•Add vegetables and deglaze pan with the all liquid.•Allow the fish to simmer until sauce is reduced by half.•Serve fish over rice and pour vegetables and sauce over the fish

#141

Recipe

Procedure:

Ingredients:


Corn Crusted Cod Tacos

SUPC DESCRIPTION BRAND QTY TYPE"1226539" "COD FIL SKNLS FRESH" "PACKER" "5.00" "OZ""4396719" "BATTER MIX CLAM FRY" "GOLDIPT" "2.00" "OZ"

"2386134" "TORTILLA FLOUR PRESS 6""" "CASASOL" "2.00" "EA""2947927" "PEPPER SUNTAN FRSH" "PACKER" "1.00" "OZ""1094721" "ONION YELLOW JUMBO FRESH" "SYS IMP" "1.00" "OZ""8838922" "VEGETABLE CORN AND PEPPERS" "SIMPRST" "1.00" "OZ""1675529" "LETTUCE SHREDDED 1/8"" FRESH" "SYS NAT" "0.50" "OZ""4096368" "SAUCE TARTAR HIDDEN COVE" "SYS IMP" "1.00" "OZ"

"3823382" "SAUCE CHIPOTLE SANDWICH" "HELLMAN" "1.00" "OZ"

"7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB"

•Dredge fish into clam fry•Combine tartar with chipotle puree•Fry fish at 375 degrees till done•Drain cod on paper towels•Build taco with corn tortilla, lettuce, peppers and top with corn and tartar chipotle sauce

#142Recipe

Procedure:

Ingredients:


Shrimp & Spicy Gazpacho Shooter

SUPC DESCRIPTION BRAND QTY TYPE"2292498" "*SHRIMP TGR P&D RAW TLON 26/30" "PORTBTY" "1.00" "EA""2724607" "SALSA JALAPENO FIRE RSTD" "CASASOL" "1.00" "OZ"

"1977180" "GREEN MICRO BULLS BLOOD" "PACKER" "1.00" "TS""8838922" "VEGETABLE CORN AND PEPPERS" "SIMPRST" "1.00" "TB""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TS"

•Poach shrimp in oil on low heat until cooked.•Drain shrimp from the oil and allow to cool.•Combine ingredients for the gazpacho.•Arrange dish with dip and shrimp, garnish with corn and cilantro

#143

Recipe

Procedure:

Ingredients:


Lean Green Shrimp & Bean

SUPC DESCRIPTION BRAND QTY TYPE"2292449" "*SHRIMP TGR P&D TLOF 26/30" "PORTBTY" "6.00" "EA""6004550" "TOMATILLO WHL" "CASASOL" "3.00" "OZ"

"5882717" "*PEPPER CHILE GREEN DICED" "CASASOL" "1.00" "OZ""2219095" "CILANTRO CLEAN WASH FRESH HERB" "SYS NAT" "1.00" "TB""7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""4062360" "*BEAN GREAT NORTHERN" "SYS CLS" "2.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00"

•Poach shrimp in oil on low heat until cooked.•Remove shrimp from the heat and allow to cool.•Combine the rest of the ingredients in a large bowl•Add shrimp to the bowl, toss and serve.Swordfish Steak•Season and grill swordfish for ap-prox. 3 min on each side depending on thickness.•Serve swordfish with sides and top with compound butter of choice

#144Recipe

Procedure:

Ingredients:


New England Swordfish DinnerWith Granny Potatoes

SUPC DESCRIPTION BRAND QTY TYPE"1476522" "SWORDFISH LOIN REG CUT FRESH" "PACKER" "8.00" "OZ""5426937" "*BUTTER WHIPPED SLTD USDA AA" "WHLFARM" "1.00" "OZ"

"3865649" "JUICE LEMON PSTRZD ULTRA PREM" "SYS NAT" "1.00" "TS""1680032" "TARRAGON FRESH" "PACKER" "0.50" "TS""1049089" "POTATO BAKING FRESH 90 CT" "PACKER" "1.00" "EA""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "1.50" "OZ""2039964" "CHEESE PARM IMP/DOM BLEND GRTD" "AREZZIO" "1.00" "TB""6853263" "BEAN FRENCH WASHED/TRIMMED" "PACKER" "2.00" "OZ"

Granny Potatoes:Bake off two russet potatoes.Take out the flesh and chop.Add cream, butter and season-ings. Reduce down till thick and creamy....Yummm

#145

Recipe

Procedure:

Ingredients:


Clams Casino Casserole

SUPC DESCRIPTION BRAND QTY TYPE"8904344" "CLAM CHOPPED SURF FRSH" "PACKER" "16.00" "OZ""1249655" "PEPPER RED BELL FRESH" "PACKER" "1.00" "OZ"

"0612794" "PEPPER GREEN BELL LG FRSH" "CT GRWN" "1.00" "OZ""5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "1.00" "OZ""1073402" "*BACON LAYFLAT 18/22 CT" "SYS REL" "1.00" "OZ""1012566" "CHEESE CREAM" "SYS IMP" "8.00" "OZ""4345542" "WINE COOKING SAUTERNE" "SYS CLS" "2.00" "OZ""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "2.00" "OZ"

"5925987" "*BUTTER SOLID USDA AA SALTED" "WHLFARM" "2.00" "OZ"

"5495460" "BREAD CRUMB JAPNSE CRSE PANKO" "SYS CLS" "2.00" "OZ"

•Sauté peppers and onions gently in butter, trying not to brown, for about 2 min.• Dab in cream cheese, then pour in cream and wine. •Simmer lightly on low heat while trying to whisk in the cream cheese. •Once cream cheese has melted in and the dip has reduced to a sauce consistency, kill the heat and stir in bacon and crab. •Spoon in half the dip into casserole dish. •Pour crumbs into the other half still in the pan and incorporate. •Spread panko mix evenly over casserole. •Bake at 350, uncovered, until gold-en brown

#146

Serves 2

Recipe

Procedure:

Ingredients:


Chic Pea Crusted Catfish Filet

SUPC DESCRIPTION BRAND QTY TYPE"1478999" "CATFISH FILET ATL SKLS" "PACKER" "1.00" "EA""2886679" "CORN MEAL YEL" "AUNTJEM" "2.00" "OZ"

"4062337" "*BEAN GARBANZO FCY NO SULFITE" "SYS CLS" "2.00" "OZ""2252039" "LEMON CH FRESH" "SYS CLS" "0.50" "EA""6517270" "CABBAGE RED SHRED 1/8""" "SYS IMP" "3.00" "OZ""1675750" "CARROT MATCHSTICK SHRED" "SYS NAT" "1.00" "OZ""4226882" "*DRESSING COLESLAW ORIG" "MARZETI" "1.00"

•Toss chick peas in a small bowl with oil and seasoning.•Toast chick peas in 350 oven for 20 min, remove and cool.•Mash toasted chic peas with a spoon.•Season catfish and form a crust with the mashed chic peas.•Sear catfish, crust side down, on med high heat.•Sear for 3 min. •Turn fish and continue to cook for additional 2-3 min or until done

#147

Recipe

Procedure:

Ingredients:


Crawfish Tail Po Boy

SUPC DESCRIPTION BRAND QTY TYPE"6417349" "CRAWFISH TAIL MEAT 100/150CT" "PACKER" "3.00" "OZ""4396719" "BATTER MIX CLAM FRY" "GOLDIPT" "2.00" "OZ"

"1844737" "BUTTERMILK REG" "HP HOOD" "2.00" "OZ""6105942" "BUN HOT DOG MINI 4""" "ALPHA" "2.00" "EA""4096368" "SAUCE TARTAR HIDDEN COVE" "SYS IMP" "2.00" "OZ""5517024" "SEASONING CARIBBEAN JERK" "IMP/MCC" "1.00" "TS""4064986" "MUSTARD FRENCH WHL GRAIN TIN" "INTLIMP" "1.00" "TS"

•Season crawfish and toss in a bowl of flour to coat.•Transfer crawfish to a bowl of milk to coat.•Transfer fish back to flour to coat again.•Fry tails until well browned and crisp.•Combine 2 parts tartar to 1 part whole grain mustard and add desired Cajun seasoning.•Build Po’Boys by adding chopped lettuce to toasted buns, topped with crawfish and sauce.•Serve

#148Recipe

Procedure:

Ingredients:


Atlantic Salmon Tartare

SUPC DESCRIPTION BRAND QTY TYPE"2184337" "SALMON ATL FIL SKON DTRIM 3-4#" "PORTFSH" "2.00" "OZ""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "TB"

"7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""0611687" "CUCUMBER SELECT FRSH" "CT GRWN" "1.00" "TB""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TS""3865730" "JUICE LIME PSTRZD ULTRA PREM" "SYS NAT" "1.00" "TS""8013425" "GREEN MICRO RNBOW MIX 8OZ" "KOPPERT" "1.00" "TS""0357149" "POTATO FRY CHIP ORIG" "MCCAIN" "4.00" "EA"

•Combine salmon with red and green onion EVO oil and lime•Allow tartare to sit for 1 hour before serving•Arrange tartare salad on potato chips•Garnish with micro greens

#149

Serves 4

Recipe

Procedure:

Ingredients:


Miso Glazed Sea Bass

SUPC DESCRIPTION BRAND QTY TYPE"3936366" "SEABASS FIL CHILE 6 OZ" "PACKER" "1.00" "EA""8717589" "RICE STICKY SUSHI" "PACKER" "3.00" "OZ"

"5131131" "SALAD SEAWEED WAKAMI" "PACKER" "0.50" "TS""6357404" "SPICE SESAME SEED WHL BLK" "SPICEIT" "0.50" "TS""6275713" "PASTE MISO RED" "COLD MT" "1.00" "TS""6213359" "*SOUP BASE CHKN LO SOD NO MSG" "SYS IMP" "1.00" "TS"

•Sear seasoned seabass in oil for 2 min on med high heat.•Transfer fish to 350 oven for 5 min.•Remove the fish from the oven. Return to the stove top on med heat.•Deglaze fish with miso and allow to reduce to proper consistency.•Serve fish with prepared rice and seaweed salad

#150Recipe

Procedure:

Ingredients:


Crispy Skin On Salmon

SUPC DESCRIPTION BRAND QTY TYPE"2184337" "SALMON ATL FIL SKON DTRIM 3-4#" "PORTFSH" "8.00" "OZ""4507851" "BEAN CANNELLINI" "PROGRSO" "1.00" "OZ"

"6853263" "BEAN FRENCH WASHED/TRIMMED" "PACKER" "1.00" "OZ""4062337" "*BEAN GARBANZO FCY NO SULFITE" "SYS CLS" "1.00" "OZ""4110235" "*BEAN KIDNEY LIGHT RED" "SYS CLS" "1.00" "OZ""3362274" "*BEAN PINTO FCY" "CASASOL" "1.00" "OZ""0412421" "SOYBEAN WHOLE EDAMAME POD USA" "SYS CLS" "1.00" "OZ""6227815" "SEASONING RUB OLD BAY" "MC CORM" "1.00" "TS""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ"

•Heat sizzle platter on high heat.•Oil and season salmon•Sear fi sh, skin side down, on platter for 2 min.•Transfer fi sh to 350 oven for 6 min.•Remove from the oven and fl ip in the pan.•Sear for additional 2 min.•Steam bean blend until heated through.•Serve salmon skin side up over blend of beans

#151

Recipe

Procedure:

Ingredients:

Caribbean Ham Sandwich

SUPC DESCRIPTION BRAND QTY TPE"3922119" "*HAM BNLS BLK FOREST D WA 95%F" "BBRLCLS" "5.00" "OZ""4510871" "COCONUT SNOWFLAKE" "BKRSCLS" "1.00" "TB"

"6677492" "MANGO DICED CHEF RC" "DOLE" "2.00" "OZ""4029385" "CHUTNEY MAJOR GRAY" "INTLSUP" "1.00" "OZ""8502476" "PEPPER RED RSTD" "PRIMIO" "1.00" "TB""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""0187668" "BREAD ROLL SANDW TELERA SLI" "LA BREA" "1.00" "EA"

PLATE %


#152Recipe

Procedure:

Ingredients:

Ham Steak With Red Eye Gravy

SUPC DESCRIPTION BRAND QTY TPE"3922119" "*HAM BNLS BLK FOREST D WA 95%F" "BBRLCLS" "8.00" "OZ""" "1/4 Cup Water" "" "1.00" "EA"

"" "2Tbls Pan Dripping From Ham" "" "1.00" "EA""5926910" "*BUTTER SOLID UNSLT USDA AA" "WHLFARM" "2.00" "TB""" "1/2 C Coffee" "" "1.00" "EA""2105773" "EGG SHELL LARGE WHITE USDA AA" "WHLFCLS" "2.00" "EA""4801989" "BREAD WHEATBERRY HIGH CROWN" "BBRLCLS" "1.00" "EA""6213342" "*SOUP BASE BEEF LO SOD NO MSG" "SYS IMP" "1.00" "TS"

PLATE %


•Heat skillet over medium to high heat. Add fat from ham and render.•Add ham steaks and pan fry until golden brown on both sides•Remove from pan and set aside. Keep warm•Deglaze pan with coffee and water, stir with wooden spoon•Add butter and Minor’s beef base and blend well•Serve the gravy over ham steaks

#153

SUPC DESCRIPTION BRAND QTY TPE"3922119" "*HAM BNLS BLK FOREST D WA 95%F" "BBRLCLS" "5.00" "OZ""4510871" "COCONUT SNOWFLAKE" "BKRSCLS" "1.00" "TB"

"6677492" "MANGO DICED CHEF RC" "DOLE" "2.00" "OZ""4029385" "CHUTNEY MAJOR GRAY" "INTLSUP" "1.00" "OZ""8502476" "PEPPER RED RSTD" "PRIMIO" "1.00" "TB""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""0187668" "BREAD ROLL SANDW TELERA SLI" "LA BREA" "1.00" "EA"

Recipe

Procedure:

Ingredients:


Short Rib Slider Trio

SUPC DESCRIPTION BRAND QTY TYPE"6335485" "BEEF CHUCK SHORT RIB CKD BNLS" "CAB" "2.50" "OZ""7044399" "SALAD COLESLAW DIXIE" "RESERS" "1.00" "OZ"

"1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "1.00" "EA"

"5664547" "BEEF CHUCK POT ROAST CH CKD" "CAB" "2.50" "OZ""9617218" "*KETCHUP SQUEEZE BTL" "HSE REC" "1.00" "TB""8270631" "APTZR CHEESE MAC WEDGES BTR" "SYS IMP" "1.00" "EA""1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "1.00" "EA"

"6335485" "BEEF CHUCK SHORT RIB CKD BNLS" "CAB" "2.50" "OZ""6517270" "CABBAGE RED SHRED 1/8""" "SYS IMP" "1.00" "OZ""0618579" "SAUCE THAI CHILI" "KIKOMAN" "1.00" "TS""1117106" "BUN BRIOCHE SLI 2.5""" "BUNBSKT" "1.00"

•Thaw and heat CAB pot roast and short ribs. Mix sweet chili sauce and shaved coleslaw.•Fry Mac and Cheese wedg-es. Build each slider, pick and garnish with slivered half sour pickle.

#154Recipe

Procedure:

Ingredients:

All Natural Roasted 1/2 Chicken

SUPC DESCRIPTION BRAND QTY TPE"1865494" "CHICKEN CVP WOG ABF 3.0-3.25AV" "COLEMAN" "0.50" "EA""6297166" "SEASONING VEGETABLE GRL MATE" "MC CORM" "2.00" "TB"

"2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "6.00" "OZ""5413281" "POTATO RED RSTD CHUNKS" "NORPAC" "6.00" "OZ""2728616" "SAUCE BBQ ORIG TRDTNL" "SYS IMP" "2.00" "OZ""5492632" "VINEGAR BALSAMIC BULK ITALY" "INTLSUP" "1.00" "OZ"


•Rub chicken with McCormick veg-etable seasoning and roast till fully cooked. Pan Au Jus heat potatoes with chicken.•Season and grill tomatoes with salt and pepper to taste. Reduce balsamic vinegar to a syrup and mix with BBQ sauce.

#155

Recipe

Procedure:

Ingredients:

Grilled Garlic Bahn Mi

SUPC DESCRIPTION BRAND QTY TPE"8487798" "SEASONING RUB GINGR GRLC CHILI" "LAWRYS" 6 TB"1534472" "CHICKEN CVP B/S 8OZ BRST ABF" "COLEMAN" 2.25 LB

"2589307" "PORK LOIN BNLS CNTRCUT" "WTMRBLS" 2.25 LB"5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" 4 TS"4086195" "VINEGAR RICE SEASONED JAPANESE" "INTLSUP" 3 CP"8826893" "HONEY PURE GR A SQZ BEAR" "HSE REC" 6 TB"1292705" "RADISH WHT DAIKON FRESH" "PACKER" 12 OZ"1675750" "CARROT MATCHSTICK SHRED" "SYS NAT" 12 OZ"5992474" "MAYONNAISE REAL 1756" "SYS SUP" 6 0Z"0611687" "CUCUMBER SELECT FRSH" "CT GRWN" 30 0Z"1185156" "PEPPER JALAPENO FRESH" "SYS IMP" 2 0Z"2219095" "CILANTRO CLEAN WASH FRESH HERB" "SYS NAT" 3 CP"4427860" "BREAD BAGUETTE FRCH RUSTIC" "BKRSIMP" 20 EA


•Preheat a grill to high heat and oven to 350 degrees•Cover chicken breasts and pork loin in olive oil and season with half of the seasoning blend. Grill over high heat until meats are well seared with good grill marks.•Preheat oven to 425 degrees. Divide dough into two pieces. On lightly floured surface, roll each dough ball out into 12 inch round or rectangle pieces.•Transfer dough to greased baking sheet. Pre-bake crust for 2-3 minutes. Spread ½ cup Alfredo sauce over the top of each pizza to within 1 inch of the edge. Scatter asparagus tips and salmon chunks over the top of each pizza.•Bake until crust is golden brown, about 10 to 12 minutes. Let cool for 5 minutes. Scatter with green onions.

#156

Serves 24

Recipe

Procedure:

Ingredients:


Applewood Ham & Cheddar Rustic w Apple Butter

SUPC DESCRIPTION BRAND QTY TYPENEW "Ham Apple wood Carve Master" "" "5.00" "OZ""4184552" "APPLE BUTTER" "SYS CLS" "1.00" "OZ"

"0187668" "BREAD ROLL SANDW TELERA SLI" "LA BREA" "1.00" "EA""1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""2599793" "*CHEESE CHDR MILD YEL PRNT" "BBRLIMP" "1.00" "OZ""0357149" "POTATO FRY CHIP ORIG" "MCCAIN" "2.00" "OZ"

#157

Recipe

Procedure:

Ingredients:

Duck Bacon and Fig Crostini

SUPC DESCRIPTION BRAND QTY TPE"1599376" "BACON DUCK APPLEWOOD SMKD" "MAPLELF" "0.50" "OZ""6820898" "BREAD FLAT HERB BKD" "RICHS" "0.50" "OZ"

"4485645" "FIG DRIED" "PACKER" "0.50" "EA""7420060" "CHEESE BLUE WHL SPLIT DOMSTC" "BBRLIMP" "1.00" "TB""1249655" "PEPPER RED BELL FRESH" "PACKER" "1.00" "TS"

"6183653" "VINEGAR BALSAMIC GLZ TRUFFLE" "MUSSINI" "1.00" "TS"

PLATE %


•Cut out circles from Rich’s flat bread•Lightly brush with oil•Cook at 350 degrees for 5 minutes•Cook duck bacon till crisp•Top crostini with thin sliced figs, crumbled blue cheese, duck ba-con and red pepper garnish

#158Recipe

Procedure:

Ingredients:

Pulled Duck & Sweet Potato Hash

PLATE %

PRICE $5.99COST $1.16PROFIT $4.83

SUPC DESCRIPTION BRAND QTY TPE"6356168" "DUCK LEG & THIGH MT PULLED O/R" "MAPLELF" "8.00" "OZ""1000387" "DUCK FAT RENDERED" "BELLABL" "1.00" "OZ"

"5905013" "ONION DICED 3/8"" YEL" "SYS NAT" "4.00" "OZ""5975271" "GARLIC CHOPPED IN OIL" "AREZZIO" "1.00" "TB""1450204" "POTATO YELLOW YUKON GLD FRSH" "PACKER" "24.00" "OZ""4590493" "SPICE HERB DE PROVENCE" "D'ALLAS" "0.50" "TB""6040760" "*SALT KOSHER" "SYS CLS" "0.50" "TS""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "2.00" "OZ""2219111" "PARSLEY CLN/WASH FRESH HERB" "SYS NAT" "1.00" "TB"

•Heat duck fat in pan and cook onion and garlic in large sauté pan until translucent over medium heat•Add potatoes to pan and combine with onion mixture, stirring constant-ly. When potatoes are nearly cooked through, add shredded duck meat. Herbs de provence and seasoning. Continue to stir.•When potatoes are completely cooked, add heavy cream. Incorpo-rate throughout mixture. Cook for 5 more minutes. Top with chopped parsley.

#159

Serves 6

Recipe

Procedure:

Ingredients:

Pulled Duck Panini with Pears and Balsamic

PLATE %


SUPC DESCRIPTION BRAND QTY TPE"6356168" "DUCK LEG & THIGH MT PULLED O/R" "MAPLELF" "4.00" "OZ""0187668" "BREAD ROLL SANDW TELERA SLI" "LA BREA" "1.00" "EA"

"7420060" "CHEESE BLUE WHL SPLIT DOMSTC" "BBRLIMP" "1.00" "OZ""2042527" "CREAM HEAVY 40% BUTTER FAT" "FARMCOW" "1.00" "TB""8317489" "PEAR ANJOU US #1 FRSH" "SYS IMP" "0.50" "EA""4160784" "ONION SLIVERED 1/4"" YEL" "SYS NAT" "1.00" "OZ""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "TB"

•Cut very thin slices of crust off top of rolls. Discard this portion. Slice rolls length wise.•Combine cheese and cream. Stir until mixture is smooth. Evenly spread gorgonzola cream on the inside of each cut roll•On the bottom portion of the roll, place shredded duck. Spread to edges of roll. Divide pear slices evenly over duck. Top each with onions and remaining bread.•Heat a lightly oiled grill top. Place sandwiches on grill top. Weigh sand-wiches down and cook 5 minutes. Flip sandwiches and weigh down, cooking 10 minutes more.•Serve as an individual lunch portion or cut into finger sandwiches for hors d’ oeuvres.

#160Recipe

Procedure:

Ingredients:

Crab Sandwich on Brioche

SUPC DESCRIPTION BRAND QTY TPE"9850454" "CRAB CAKE 3 OZ" "ICELNDC" "1.00" "EA""7139546" "*DRESSING CUSABI AND DIP" "SYS IMP" "1.00" "OZ"

"1276814" "CABBAGE GREEN FINE SHRD W/BAGS" "SYS NAT" "3.00" "OZ""1117064" "BUN BRIOCHE SLI 4.25""" "BUNBSKT" "1.00" "EA""0357149" "POTATO FRY CHIP ORIG" "MCCAIN" "5" "2.00"


•Prepare crab cake ac-cording to instructions on package•In mixing bowl, combine coleslaw mix with Cusabi dressing. Blend well•Assemble crab cake on Brioche roll and serve coleslaw on side

#161

Recipe

Procedure:

Ingredients:


Grilled Pork Rib Eye

SUPC DESCRIPTION BRAND QTY TYPE"0376477" "PORK RIB EYE" "BCH PRM" "1.00" "EA""7651910" "ORANGE FANCY FRSH" "SYS IMP" "0.25" "EA"

"5228275" "SPICE ALLSPICE GROUND" "IMP/MCC" "1.00" "TS""5534151" "*OIL OLIVE EXTRA VIRGIN FRUTAT" "SUPREMA" "1.00" "OZ""0896654" "ASPARAGUS FRESH GREEN STD" "SYS NAT" "2.50" "OZ""6297166" "SEASONING VEGETABLE GRL MATE" "MC CORM" "1.00" "TS""8431353" "POTATO FINGERLING ASST" "PACKER" "5.00" "OZ"

Season the pork rib eye with salt and pepper. Grill on both sides till tender. Grill sections of the orange on the grill for garnish. Servewith roasted fingerling potatoes and asparagus...

#162Recipe

Procedure:

Ingredients:


St Louis Ribs with BBQ

SUPC DESCRIPTION BRAND QTY TYPE"0376309" "PORK RIB ST LOUIS 2.5-3#DN" "BCH PRM" "0.50" "EA""4455739" "SAUCE BBQ REGULAR" "SWTBABY" "2.00" "OZ"

"6934527" "BACON SLI HOTEL STY 13-17 CT" "HATFLD" "10.00" "EA""7044399" "SALAD COLESLAW DIXIE" "RESERS" "4.00" "OZ"

#163

Recipe

Procedure:

Ingredients:


Scrambled Eggs and Maple Sausage

SUPC DESCRIPTION BRAND QTY TYPE"2140556" "SAUSAGE PORK LNK MAPLE" "SYS CLS" "3.00" "EA""2105773" "EGG SHELL LARGE WHITE USDA AA" "WHLFCLS" "2.00" "EA"

"4801989" "BREAD WHEATBERRY HIGH CROWN" "BBRLCLS" "1.00" "EA"

#164

Recipe

Procedure:

Ingredients:


Chocolate Covered Bacon Satay

SUPC DESCRIPTION BRAND QTY TYPE"6934527" "BACON SLI HOTEL STY 13-17 CT" "HATFLD" "1.00" "EA""5121795" "CHOCOLATE DARK DIPPING CONCORD" "MY CHEF" "1.00" "TB"

"6326435" "PICK WOOD BAMBOO KNOT 4""" "ROYAL" "1.00" "EA"

#165

Recipe

Procedure:

Ingredients:


Chorizo on Pretzel

SUPC DESCRIPTION BRAND QTY TYPE"2233415" "ROLL PRETZEL MINI" "BAV BAK" "2.00" "EA""3740255" "CHEESE SPREAD GARLIC HERB" "BBRLIMP" "2.00" "TB"

"1591940" "LETTUCE LEAF BETTER BRGR" "PACKER" "1.00" "EA""6933147" "TOMATO SLICED FRSH" "PACKER" "2.00" "EA""1758527" "POTATO FRY 5/16 FRSH STY" "MCCAIN" "5.00" "OZ"

•Butter toast pretzel roll, set aside•Cook patty on grill or griddle until browned and hot.•Assemble sandwich with patty, cheese and accompaniments

#166Recipe

Procedure:

Ingredients:


Crisp Fire Braised Ribs

SUPC DESCRIPTION BRAND QTY TYPE"3839586" "PORK RIB ST.LOUIS CKD SMK" "AUSTBLU" "0.25" "EA""0618579" "SAUCE THAI CHILI" "KIKOMAN" "2.00" "OZ"

"7350788" "ONION GREEN ICELS" "SYS NAT" "1.00" "TB""5229737" "SPICE SESAME SEED WHL" "IMP/MCC" "0.50" "TS""6357404" "SPICE SESAME SEED WHL BLK" "SPICEIT" "0.50" "TS""8230971" "SAUCE PEANUT BNGKOK" "TSANG" "2.00" "OZ"

•Cut ribs to desired size.•Fry ribs in fryer, 375 for 3 min.•Remove ribs from the oil and allow to drain.•In a large bowl, toss ribs in chili glaze and transfer to a sizzle platter.•Cook ribs additional 3 min in 350 oven.•Remove from the oven and platter ribs.•Serve with side of peanut sauce.

#167

Recipe

Procedure:

Ingredients:


Fire Braised Ham & Wheatberry

SUPC DESCRIPTION BRAND QTY TYPE"8037739" "GRAIN WHEAT BRY HARD RED ORG" "DALASOG" "3.00" "OZ""1276814" "CABBAGE GREEN FINE SHRD W/BAGS" "SYS NAT" "3.00" "OZ"

"4645446" "*SUNFLOWER KERNEL OIL RST SALT" "SYS CLS" "1.00" "TB""5837703" "RAISIN SEEDLESS GOLDEN" "SYS IMP" "1.00" "TB""4945721" "*DRESSING ITAL GREGGORIO HOUSE" "SYS IMP" "2.00" "OZ""" "Fire Braised Ham" "" "6.00" "OZ"

Cook wheatberry in water till done•Chop ham into small dice.•Combine ham and the rest of the ingredients in a large bowl.•Toss well and serve.

#168Recipe

Procedure:

Ingredients:


Fire Braised Turkey & Baby Kale

SUPC DESCRIPTION BRAND QTY TYPE"4845517" "GRAIN SPCLTY FARRO SEMI PLD" "ROLAND" "3.00" "OZ""7102403" "CRANBERRY DRIED" "SYS IMP" "1.00" "OZ"

"4645446" "*SUNFLOWER KERNEL OIL RST SALT" "SYS CLS" "1.00" "TB""1275007" "ONION RED FRESH MEDIUM" "PACKER" "1.00" "OZ""2393086" "TOMATO FRESH CLSTR TRI COLR" "PACKER" "2.00" "OZ""1985274" "KALE CLEAN READY TO USE" "SYS NAT" "1.00" "OZ""1987720" "*DRESSING HNYMUS STONE GROUND" "MARZETI" "2.00" "OZ"

Cool the Farro in seasoned water.Toss together all the rest of the ingredients... Thinly slice the kale and toss all ingredients together.Let sit for at least 30 minutes

#169

Recipe

Procedure:

Ingredients:


Pecan Wood Bacon Flat Bread

SUPC DESCRIPTION BRAND QTY TYPE"0373090" "BACON SLICED PECAN SMOKE 13/17" "HORMEL" "2.00" "EA""8616957" "BREAD FLAT OVAL THIN" "FGF" "1.00" "EA"

"1407388" "JAM FIG" "MURRAYS" "1.00" "OZ""7828340" "CHEESE GOAT LOG RONDIN" "BBRLIMP" "1.00" "OZ""4160784" "ONION SLIVERED 1/4"" YEL" "SYS NAT" "2.00" "OZ"

#170Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPE9511304 Tropicana Yellow Lemonade Trop 3 oz8847741 Mountain Dew Trop 3 oz

2252138 Lemon Sys Imp slice1061928 Lime Sys Imp sliceN/A Green Apple Vodka 1.5 oz


1. In a cocktail shaker, add the vodka In and Tropicana Lemonade with Ice2. Shake well and pour contents into pint glass3. Top off with Mountain Dew4. Garnish with lemon/lime wedge or slice5 Liquid Yield 7.5 oz6. Suggested Glassware 10 oz Tumbler

Tropical Hard Apple Core

Ingredients:

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPEN/A Pear Flavored Vidka 2 ozN/A Champagne 3 oz

6176574 Izze Pomengranate 3 oz2252138 Lemon twist twist


1. Pour ingredients into a Margarita or Martini Glass2. Garnish with a lemon twist or a lemon round

Izze Pomegranate Fizze

Recipe

Procedure:

Ingredients:

SUPC DESCRIPTION BRAND QTY TYPEN/A Champagne NA 5 oz6204640 IZZE Sparkling Clementine IZZE 3 oz

1168608 Tangerine slice


IZZE Mimosa

SYSCOBUSINESSREVIEWSYSCO CONNECTICUT20

13

CulinaryAnalysisTrainingMenuCustomer ServiceMarketingSocial MediaStart Up

Building a PartnershipBeyond Food!

Why is menu engineering so important?As you try to find ways to increase profits in your restaurant, the easiest way to do that is to maximize the profit dollars from your existing customers. In other words...if you have the exact same number of people eat at your restaurant in a given year, you still have the opportunity to achieve higher profits by encouraging your guests to order more profitable items. This menu engineering exercise will allow you, as a business owner, to take the emotion out of decisions you make pertaining to your menu and allow you to base those decisions on data and facts.

Menu Engineering is a Three Step ProcessStep 1 : Gather Your DataThere are four things you will need to gather to complete a Menu Engineering Exercise....1. A Menu Engineering Spreadsheet •Thiscanbefoundinthemembersectionofwww.RestaurantOwner.com.2. Your current pricing for each item on your menu3. The food cost of every item you sell on your menu •Forhelpwiththis,pleasecontactyourSyscoBaltimoreMarketingAssociate.Theyhaveamenuanalysisprogram that will break down the cost of each ingredient that goes into a menu item. This program also updates pricing automatically, so as prices fluctuate, it adjusts your costs. •Besuretoincludesomeofthealltoooften“forgottencosts”suchasplategarnishandsauces.4. Your sales of each item on your menu for a given time frame •WithmostPOSsystems,asalesreportcanbegeneratedforagiventimeframe. •Foranaccuratemenuengineeringanalysis,atleastonemonthofsalestotalsisneeded;however,thelongerthe time frame, the better information you will obtain.

Step 2 : Enter Your Data There are several tabs on the spreadsheet, the first of which is a detailed set of instructions and the second tab is an example spreadsheet for you to refer to. The rest of the tabs are actual worksheets for you to enter in your data. The only information that you are required to enter is an item description, the quantity sold, the item food cost and the item sell price. The rest of the worksheet populates automatically.

Step 3 : Analyze the DataTotherightisasamplespreadsheetthatisprovidedintheMenuEngineeringWorksheetfromwww.RestaurantOwner.com.The last column on the far right provides you with valuable information to make educated business decisions regarding items onyourmenu.Eachitemfallsintoa“MenuItemClass”:Star,Workhorse,ChallengeorDog.BelowisanexplanationofwhateachMenuItemClassmeansandwhattodowiththoseitems.

SYSCO Menu Item Report

M.A.:

Zip Code:State:

Customer Number:

Customer Name:

Phone Number:

Address 1:

Address 2:

Address 3:

City:

ANALYSIS

@02704

012 - SYSCO Food Services of Baltimore

Menu Item Name:

Last Updated:

Southwestern Chopped Salad

Serves - for

Plate/Serving Total %

Price:

Cost:

Profit:

10/12/2009 2:47:07PM

1 $7.99

SUPC S Description Brand Seq Qty Type Unit Cost XCost Mrgn

$7.99

$2.84

$5.15

$7.99

$2.84

$5.15 64.43

35.57

Case Cost

Menu Type Name:

3450772 CHICKEN BRST FAJITA STRIP CKD CASASOL 1 4.00 OZ $0.33 $1.33 0.47 $53.24

6640494 LETTUCE ROMAINE CROWN LEAVES SYS NAT 2 4.00 OZ $0.16 $0.65 0.23 $26.19

9591264 DRESSING CILANTRO LME VGR LFAT SYS IMP 3 2.00 OZ $0.10 $0.20 0.07 $28.05

1000314 CUCUMBER SELECT FRESH PACKER 4 0.50 OZ $0.02 $0.01 0.00 $19.87

8919086 CHEESE CHDR JACK SHRD FTHR CASASOL 5 2.00 OZ $0.14 $0.29 0.10 $45.77

6517353 ONION RED DICED FRSH 1/4 IN SYS IMP 6 0.50 OZ $0.15 $0.08 0.03 $12.26

1371012 TOMATO DICED FRESH PACKER 7 1.00 OZ $0.20 $0.20 0.07 $31.55

8906406 PEPPER YELLOW FRSH SYS IMP 8 0.25 OZ $0.35 $0.09 0.03 $13.52

2:47:22PM

1

©2003, SYSCO Corporation, all rights reserved. Except for that portion of the report constituting historical customer purchasing data (“Customer Content”), the

contents and format of this report are confidential and the property of Sysco Corporation (“SYSCO”), and SYSCO authorizes you to use this report for informational

and internal purposes only. Other than the Customer Content, you may not disclose the contents of this report to any third party, or sell, license, rent, modify,

distribute, copy, reproduce, publicly display, publish, adapt, edit, or create derivative works from this report or otherwise use this report in any way for any public

or commercial purpose, without the prior written permission of SYSCO.

10/12/2009

Example of Menu Analysis from

your Marketing Associate.

Star WorkhorseMakes Good

Money Sells WellDoesn’tMakeGood Money Sells Well

Challenge / PuzzleMakes Good

MoneyDoesn’tSell Well

Doesn’tSell Well

Doesn’tMakeGood Money

Stars are menu items that have a high gross profit and are very popular! The more you can influence the consumer towards these items, the more profitable your operation will be.

What to do with Stars:•Dogivetheseitemsthebestplacementonyourmenu.•Dousetheseitemsinsalespromotionsandcontests.•Don’tchangethepricetoodrastically.•Don’tchangethepresentationorrecipe...yourcustomers like it the way it is.•Doencourageyourstafftosuggesttheseitemsto customers.•Dohighlighttheseonyourmenuas“housefavorites”or“signaturedishes”.

Workhorses are menu items that sell well but do not contribute all that well to your bottom line profits.

What to do with Workhorses:•Don’traisethepriceontheseitemsabovewhatthelocal market can bear. •Dolookatalternativeproductstodecreasethefoodcostwithoutcompromisingthequality.Rememberthat Workhorses sell well, so your customers like the item.•Dohidetheseitemsonyourmenusoitiseasierforthe customer to be drawn to more profitable items.

Challengesareitemsthathaveahighgrossprofit,butare not very popular. Typically, these are the more expensive items on your menu.

What to do with Challenges:•Doevaluatethepriceontheseitemstobesuretheyarenot priced above what the local market will bear. •Dogetstaffandcustomerinputonthemenuitem...itmightnotsellwellbecauseitdoesn’ttastegoodorfitthemarket.•Ifyoudeterminethattheitemisagoodone,highlightthese items on your menu to increase sales and use these items in sales promotions and contests.

Dog

Dogsaremenuitemsthatarenotverypopularanddo not contribute very much to your profits.

What to do with Dogs:•Doconsiderremovingtheseitemscompletelysincetheydo not positively contribute to the profit or popularity of your business.•IfyoudecidetokeepaDogonthemenu,ourteamcanalso give you ideas on how to make enhancements to increase the profitability and popularity of the item.•Dogetstaffandcustomerfeedback on the menu item to find out whyitdoesn’tsellwell.

Connecticut Marketing Associate

Resources

1111111111111 1 Ravioli with Butternut Squash

Jumbo round cheese ravioli sautéed in a butternut bisque cream sauce. Finished with a sprinkle of assorted herbs. ~ 10.99

2 Butternut Squash Risotto Mouthwatering roasted butternut squash and sautéed onions in a creamy stock. Topped with parsley and parmesan cheese. ~ 10.99

3 Pork Loin with Pumpkin Stuffing

Roasted pork loin stuffed with a date and pumpkin stuffing. ~ 9.99

4 Reuben Spring Rolls with Potato Chips

Spring rolls filled with your classic Rueben. Served with homemade seasoned potato chips and a side of spicy mustard. ~ 7.99

5 Fig & Balsamic Phyllo with Goat cheese

Flat bread squares topped with creamy goat cheese and a balsamic marinated fig. ~ 12.99

6 Mediterranean Platter A delectable assortment of spinach artichoke phyllo, spanakopita and artichoke antipasto skewers. Served with a side of mixed olive salad. ~ 9.99

7 Raspberry Brie & Brie Mini Cups

An assortment of raspberry brie phyllo and wedges of brie cheese. Topped with pecan halves and fresh raspberries. Garnished with micro greens. ~ 8.99

8 Muffuletta Pasta Salad Shell pasta salad with salami, mortadella, capicola, provolone, assorted olives, giardiniera and celery. Tossed in a golden Italian dressing and finished with fresh parsley. ~ 8.99

9 Prosciutto Pinwheels Tortilla wraps rolled with mascarpone cheese, prosciutto and a smear of raspberry preserves. Cut into pinwheels and served. ~ 2.50

10 Salami Trumpets Salami rolled into a cornucopia and stuffed with provolone cheese. Skewered with a grape tomato and finished with a sprinkle of basil. ~ 2.00

11 Chicken Lollies Crispy chicken lollipops tossed in a tangy Asian glaze. ~ 9.99 12 Gluten Free Chocolate Cake Deep chocolate cake with a blend of four chocolate. Finished with a ganache topping. ~ 5.99 13 Goat Cheese and Honey

Cheesecake A rich and creamy cheesecake topped with honey and toasted walnuts. Infused with fresh thyme and served with sliced strawberries. ~ 6.99

14 Gluten Free Cheesecake A vanilla bean crème brulee cheesecake topped with sliced strawberries and whip cream. Garnished with strawberry sauce and fresh mint. ~5.99

15 Brown Cow Cheesecake Fudgy dollops of chocolate pudding are baked in a savory cheesecake. Garnished with chocolate sauce and fresh mint. ~ 4.99

16 Blackberry Cabernet Cheesecake

Blackberries marinated in a Californian Cabernet are blended into a luscious cheesecake. Topped with fresh blackberries and whip cream. ~ 6.99

17 Crunchy Turkey Sandwich A crunchy multigrain seeded croissant filled with roasted turkey, sundried tomato, basil, scallion, arugula, tomato and provolone cheese. Finished with mayo and served with coleslaw. ~ 7.99

18 Kickin Corned Beef on Pretzel roll

Tender corn beef in a buttery pretzel croissant. Topped with Swiss cheese, red onion, spicy brown mustard and sliced pickles. Finished with a Thai chili sauce. ~ 7.99

19 Breakfast Pick Me Up A cup of Joe with an assortment of homemade mini Danish. ~ 5.99 20 Thai Veggie Springrolls A vegetable filled spinach pot sticker tossed in a teriyaki sauce. Drizzled with a sweet red chili sauce.

~ 8.99 21 Chicken Lo Mein Stir Fry Garlic and soy marinated chicken stir fried with fresh mushrooms, scallions, julliene snow peas and

ginger root. Tossed with stir fry sauce and lo mein noodles. ~ 12.99 22 New England Cheeseboard A local variety of wedged cheeses from Vermont, Maine and Massachusetts. Garnished with fresh

fruit and assorted crackers. ~ 16.99 23 Toasted Crostini With Tomato

& Burrata Olive oil and garlic infused crostini accompanied by fresh burrata mozzarella cheese and grape tomatoes.~ 10.99

24 Stracciatella Plate A European assortment of stracciatella fresh mozzarella, serano ham, and fresh tri color tomatoes. Served with breadsticks. ~ 9.99

25 Moody Blue Flat Bread Authentic “Naan” flat bread topped with baby arugula , bacon and smoked Moody Blue cheese. Drizzled with a fig preserve. ~ 9.99

26 Gruyere & Fontina Fondue A savory blend of Gruyere and Fontina cheese fondue served with fresh apple slices and baguette bread. ~ 24.99

27 Havarti Dill Salmon Burger Seared salmon burger topped with Havarti cheese, roasted red peppers, mayo, lettuce and tomato. Served on a French round sandwich roll. ~ 7.99

28 Butternut Squash Ravioli Bowl Roasted butternut squash bowl seasoned with butter and sage. Filled with butternut squash ravioli in a garlic, sundried tomato and spinach sauce. Finished with a sprinkle of fresh parsley. ~ 13.99

29 Autumn Salad With Shredded Parmesan

Garden fresh Arcadian greens tossed in balsamic and basil vinaigrette. Topped with tri color tomatoes and pine nuts. Finished with shredded parmesan cheese. ~ 6.99

30 Scampi Ravioli Shrimp scampi ravioli sautéed in a lemon, caper, butter sauce. Topped with poached shrimp and garnished with sliced zucchini and heirloom mixed cherry tomatoes. ~ 17.99

31 Grande Florentine Ravioli Gigantic Florentine stuffed raviolis sautéed in a tomato, basil and garlic wine sauce. Finished with shaved Caesar blend cheese. ~ 12.99

32 Korean Beef Empanada Korean style seasoned beef and onions hand folded into a crispy flour tortilla. Served with a side of Gold sweet and tangy BBQ sauce. ~ 8.99

33 Chimichurri Steak Empanada With Cilantro Lime Aioli

Savory steak with Chapala queso, onions and chili peppers folded into a crispy flour tortilla. Served on a bed of lettuce with a side of cilantro lime aioli. ~ 7.99

34 Rocky Road Cheesecake Classic New York cheesecake topped with mini marshmallows, chocolate sauce and chopped walnuts. Finished with a sprinkle of cocoa and fresh mint~ 4.99

35 Marshmallow Topped Pumpkin Pie

A traditional squash pie topped with marshmallows and drizzled with caramel sauce. ~ 3.99

36 Phyllo Grilled Veggie Pizza Grilled phyllo dough topped with fresh zucchini, onions, yellow peppers, roasted tomatoes and garlic. Finished with chopped arugula and a drizzle of balsamic glaze. ~ 7.99

37 Sweet Potato Gnocchi With Apple Cream

Sweet potato gnocchi sautéed in a butter and sage, roasted apple cream sauce. Finish with a sprinkle of fresh basil and parmesan cheese. ~ 14.99

38 Gemelli With Rustic Tomato Cream

Gemelli pasta sautéed in a roasted shallot, tri color peppers and tomato cream sauce. Garnished with a blend of fresh herbs and shaved Caesar blend cheese ~ 12.99

39 Lobster Ravioli With Shallot Tomato Cream

Lobster ravioli sautéed in a shallot, tomato, garlic and wine cream sauce. Garnished with fresh basil and micro greens. ~ 24.99

40 Lemon Crème Cake Zesty lemon shortcake topped with fresh whipped cream. Garnished with fresh strawberries. ~ 3.99

Menu Descriptions by Recipe Number

41 Strawberry Shortcake Layers of moist golden cake filled with strawberry preserves and whip cream. Garnished with whip cream and fresh strawberries. ~ 3.99

42 Truffle Mouse Cake Layers of dark chocolate and white chocolate mousse floating between three layers of marbled white and chocolate cake. Topped with whip cream and fresh raspberries. ~ 6.99

43 Tiramisu Triffle Classic tiramisu infused with dark roasted espresso coffee. Layered with creamy mousse, fluffy whip cream and chocolate shavings. Topped with mocha chocolate coffee beans. ~ 5.99

44 Goat Cheese Strawberry Flat Bread

Grilled ‘Naan” bread topped with crumbled goat cheese, diced strawberry, pine nuts and fresh mint. ~ 8.99

45 Basil Balsamic Roasted Pork Panini

Roasted garlic Panini piled high with BBQ pulled pork, provolone cheese and green leaf lettuce. Dressed with roasted balsamic vinaigrette and served with a side of battered fries. ~ 9.99

46 Mozzarella , Tomato & Cucumber Salad

Fresh mozzarella, sliced cucumbers and sliced tri color tomatoes are tossed in a lite red wine vinaigrette. Topped with a sprinkle of fresh basil. ~ 7.99

47 Rotini & Pecorino Salad Garden rotini tossed with beef steak tomatoes and avocados in lemon basil vinaigrette. Finished with fresh basil and grated Pecorino Romano cheese. ~ 6.99

48 Monterey Grilled Cheese Toasted thick wheatberry bread layered with creamy Monterey jack cheese. Served with sweet potato wedge fries. ~ 6.99

49 Roasted Red Pepper Soup With Grilled Cheese Croutons

Roasted red pepper and tomato bisque served with grilled cheese croutons. Garnished with fresh basil herb. ~ 5.99

50 Clams Casino Clams on the half shell stuffed with diced red and green peppers, bacon, and onion in a panko breading. Topped with drawn butter and fresh herbs. ~ 8.99

51 Turkey Sandwich With Swiss Cheese

Pan roasted sliced turkey piled high on country white bread. Topped with Swiss cheese, lettuce, tomato and smeared with real mayonnaise. ~ 5.99

52 Turkey Sandwich On Wheatberry

Pan roasted sliced turkey on high crown wheatberry bread. Assembled with Swiss cheese, lettuce, tomato and finished with real mayonnaise. ~ 6.59

53 Turkey Sandwich On Telera Roll

All natural pan roasted turkey piled high on Mexican Telera roll. Assembled with Swiss cheese, lettuce, tomato and finished with real mayonnaise. ~ 7.59

54 Turkey Sandwich On Ciabatta Pan roasted sliced turkey on artisan Ciabatta sandwich bread. Assembled with Swiss cheese, lettuce, tomato and finished with real mayonnaise. ~ 7.29

55 Turkey Panini All natural pan roasted sliced turkey piled high on garlic roasted panini bread. Topped with Swiss cheese, lettuce, tomato and finished with real mayonnaise. ~ 8.99

56 Turkey Sandwich On Three Cheese Semolina

Pan roasted sliced turkey on three cheese semolina bread. Topped with Swiss cheese, lettuce, tomato and finished with real mayonnaise. ~ 8.49

57 Lobster Salad On Wheatberry Lobster salad with a hint of whole grain mustard and apple cider. Assembled on hearty wheatberry bread with lettuce and tomato. Serve with a side of potato wedged fries. ~ 10.99

58 Lobster Salad On Wood Fired Naan

Lobster salad with a hint of whole grain mustard and apple cider. Assembled on grilled authentic Indian “Naan” bread with Arcadian lettuce and tomato. ~ 12.59

59 Lobster Salad On Pretzel Roll Lobster salad with a hint of whole grain mustard and apple cider. Served on a buttery pretzel croissant with lettuce and tomato. ~ 13.99

60 Lobster Salad On Toasted Brioche

Lobster salad with a hint of whole grain mustard and apple cider. Served on a toasted brioche bun with Arcadian lettuce and tomato. ~ 11.99

61 Lobster Salad On French Bread Lobster salad with a hint of whole grain mustard and apple cider. Served on French baguette bread with Arcadian lettuce and tomato. ~ 11.59

62 Lobster Salad On Cracked Sunflower Bread

Lobster salad with a hint of whole grain mustard and apple cider. Served on cracked sunflower bread with Arcadian lettuce and tomato. ~ 14.99

63 BBQ Chicken Sandwich On Salted Pretzel Roll

Grilled BBQ chicken breast served on a salted pretzel roll. Assembled with sharp cheddar cheese , bacon, red onion and crisp lettuce. ~ 9.59

64 BBQ Chicken Sandwich On Pineapple Bread

Grilled BBQ chicken breast served on toasted Hawaiian bread. Topped with sharp cheddar cheese, bacon, red onion and crisp lettuce. ~ 9.29

65 BBQ Chicken Sandwich On Sour Dough

Grilled BBQ chicken breast served on sour dough bread. Topped with sharp cheddar cheese, bacon, red onion and crisp lettuce. ~ 8.99

66 BBQ Chicken Sandwich On Poppy Seed Kaiser Roll

Grilled BBQ chicken breast served on a poppy seed Kaiser roll. Topped with sharp cheddar cheese, bacon, red onion and crisp lettuce. ~ 8.29

67 BBQ Chicken Sandwich On Onion & Garlic Ciabatta Roll

Grilled BBQ chicken breast served on a onion and garlic Ciabatta roll. Topped with sharp cheddar cheese, bacon, red onion and crisp lettuce. ~ 10.29

68 BBQ Chicken Sandwich On Corn Dusted Kaiser

Grilled BBQ chicken breast served on a corn dusted Kaiser roll. Topped with sharp cheddar cheese, bacon, red onion and crisp lettuce. ~ 8.99

69 Salmon Wrapped Asparagus Steamed asparagus wrapped in smoked salmon. Garnished with lemon wedge. ~ 2.25 70 Smoked Salmon & Cucumber

Canape Sliced cucumber topped with smoked salmon and red onion. Finished with a dollop of crème fraiche and micro greens. ~ 2.25

71 Monterey Grilled Cheese See recipe # 48 72 Tuxedo Bomb Chocolate cake with a dark chocolate mousse filling. Coated with chocolate ganache and drizzled

with white chocolate. Garnished with fresh sliced strawberries. ~ 6.99 73 Little Red Velvet Cake Layers of moist red velvet cake filled with rich whipped cream cheese. Finished with a dark

chocolate feather. ~ 9.99 74 Oatmeal Raisin Cookie

Sandwich With Rum Raisin Filling

Two house made oatmeal cookies sandwiched between a rum raisin cream cheese filling. ~ 5.99

75 Pork Sandwich With Caramelized Onion & Mango Salsa

Roasted pork loin served on French baguette bread with caramelized onions and mango salsa. ~ 9.99

76 Tomato Bruschetta Toasted French baguette bread topped with fresh mozzarella cheese, beef steak tomato,kalamata olives, garlic and basil. ~ 2.25

77 Asian Oriental Salad Chopped Asian blend vegetables mixed with radish, scallions and diced mangos. Tossed in a peanut and Asian sesame sauce. ~ 7.99

78 Taco Casserole In A Glass Layers of refried bean, guacamole, whipped cream cheese and sliced olives. Topped with diced tomatoes, shredded lettuce and cheddar jack cheese. Served with tri color tortilla chips. ~ 7.99


79 Shredded Kale Salad Garden fresh mixed kale salad is blended with red onion, shredded carrot, and sunflower seeds. Tossed in a Greek feta dressing and topped with feta cheese. ~ 6.99

80 Blood Transfusion Red apples, red beets, carrots,, fresh ginger and lemon are processed in a juicer machine. Yummy! ~ 3.99

81 Mozzarella, Tomato & Sweet Pepper Drop Skewer

Fresh mozzarella, grape tomato, and fresh basil are skewered and topped with a sweet pepper drop. ~ 1.75

82 Anti Pasti Crostini French baguette brushed with seasoned olive oil. Topped with salami, pepperoni, sliced grape tomato and Caesar blend shaved cheese. ~ 2.00

83 Marscarpone Sweet Tarts With Raspberry

A flavorful blend of orange and honey whipped mascarpone cheese filled in a tart shell. Finished with fresh raspberries and powdered sugar. ~ 5.99

84 Winter Caprese Stacker Layers of roasted eggplant, fresh sliced mozzarella, sliced tomato and grilled portabella mushroom. Served under dressed salad with a drizzle of balsamic glaze. ~ 8.99

85 Sweet And Sour French Toast Our house made blueberry, cranberry, orange nut loaf is hand cut and grilled. Served with a medley of fresh strawberries, blueberries and blackberries. ~ 8.99

86 Cheesecake Taster for Two A medley of decadent “mile high” classic cheesecake and chocolate raspberry cheesecake. Finished with whip cream, caramel sauce and fresh mint. ~ 5.99

87 Guinness Brat On Pretzel Roll Grilled Guinness bratwurst is served on a toasted pretzel roll. Topped with fresh sauerkraut, scallions and whole grain mustard. Served with house made potato chips. ~ 6.99

88 Street Style Sausage & Peppers Grilled Italian sausage is served on toasted French baguette bread. Topped with sautéed onions, peppers and our homemade marinara sauce. Served with a side of battered eggplant fries. ~ 7.99

89 Truffle Fries & Sea Salt Our hand cut French fries are tossed in sea salt with a sprits’ of white truffle oil. ~ 5.99 90 Oatmeal Raisin Big Bopper Our house made oatmeal raisin cookies are sandwiched 91 Tuxedo Bomb See recipe #72 92 Towering Carrot Cake Our tradition 4 layered carrot cake towers over all the rest of our desserts. Topped with a butter

cream cheese icing and finished with chop walnuts on the sides. ~ 7.99 93 Ultimate Chocolate Cake Velvety chocolate mousse in between layers of heavenly chocolate cake on a chocolate cookie crust.

Finished with chocolate ganache and chocolate chips. ~ 5.99 94 Gourmet Turtle Cheesecake Our New York style cheesecake rests on a graham cracker crust with a thick layer of fudge covered

with caramel sauce. Garnished with chop pecans. ~ 6.99 95 Dukkah Crusted Salmon Filet Dukkah encrusted salmon combine’s hazelnuts, cumin, coriander and sesame seeds for an appealing

crust. Served with toasted authentic “Naan” bread and sautéed broccolini. ~ 14.99 96 Pasta Bolognese With Ricotta &

Basil Gobetti pasta is tossed in a Bolognese sauce made from ground beef, ground veal and diced pancetta. Finished with a touch of cream, ricotta cheese and basil pesto with nuts. ~ 12.99

97 Trottle Greek Salad Trottle pasta is tossed with tri color tomatoes, cucumbers, red onion and kalamata olives. Dressed in garlic, lemon and pesto vinaigrette and topped with feta cheese. ~ 8.99

98 Braised Pork Belly With Pear & Maple

Braised pork belly is cut into thick pieces and caramelized in pan. Glazed with apple cider and maple syrup. Topped with caramelized pears in brown butter. ~ 8.99

99 Grilled Sausage Trio A trio of pan seared rabbit, boar and veal sausages are resting on a bed of Farro risotto with roasted butternut squash. Finished with deglazed drippings from trio sausage and white wine. ~ 14.99

100 Shrimp & Squid Ink Pasta Jumbo sautéed shrimp are tossed in a mound of squid ink pasta with tri color heirloom cherry tomatoes and chorizo sausage. Finished with a drizzle of olive oil and a sprinkle of fresh parsley. ~ 22.99

101 Roast Beef & Blue Cheese Roll Ups

A tantalizing combination of roast beef wrapped around blue cheese. Picked and drizzled with EVO and balsamic vinegar. Finished with a sprinkle of fresh herbs. ~ 2.50

102 Pastrami & Egg Burrito Lean grilled pastrami and fried egg are layered in a flour tortilla. Topped with Swiss cheese and whole grain mustard. Served with potato wedges and corn and pepper medley. ~ 6.99

103 Corn Beef Reuben Wrap Grilled flour tortilla is layered with corn beef, fresh sauerkraut, Swiss cheese, 1000 Island dressing and wrapped. Served with a side of grain salad. ~ 8.99

104 Long Bone Cowboy Steak “ For Two “

Flamed long bone rib eye is encrusted with an herb seasoning. Served with family style roasted assorted fingerling potatoes and” Bright Lights Swiss Chard”. ~ 64.99

105 Top Sirloin Wrapped In Maple Bacon

Top sirloin “Baseball Steak” is wrapped with thick maple peppered bacon. Served with roasted zucchini and yellow squash. Finished with a deglazed red onion sauce and garnished with micro greens. ~ 17.99

106 Korean Beef With Kimchi Grilled seasoned hanger steak is layered on a pillow of creamy polenta points. Served with a side of Korean Kimchi and finished with a General Tso sauce. Garnished with green onion. ~ 16.99

107 Steak & Egg Ranchero Marinated skirt steak is encrusted with an herb seasoning. Topped with poached eggs, salsa and cheddar jack cheese. Finished with cilantro micro greens. ~ 7.99

108 Porterhouse Steak A classic grilled porterhouse steak is served with traditional creamed spinach. Garnished with rosemary sprig and micro greens. ~ 34.99

109 Grilled Tenderloin Filet with Yukon Gold Potatoes

Grilled seasoned filet is topped with a caramelized onion and porcini mushroom sauce.Served with Yukon Gold potato croquettes and grilled asparagus. Finished with a sprinkle of blue cheese crumbles. ~ 26.99

110 Twin Pork Chops Pan roasted” Frenched “pork chops are glazed with honey and whole grain mustard. Topped with pickled banana peppers while resting in a pool of Burgundy Demi Glace. ~ 21.99

111 Hibachi Noodle & Filet Grilled steak filet tips are combined with lo mein noodles, onions, peppers, wild mushrooms and baby bok choy.Tossed in a sesame teriyaki sauce and finished with green onions. ~ 15.99

112 Petite Beef Wellington Sautéed steak filet medallions are dipped in a mustard cream sauce and wrapped in pastry dough. Served with fresh bean medley and topped with mushroom Duxelle. ~ 18.99

113 Crown Pork Roast Cinnamon chipotle encrusted “Frenched” pork roast is finished with a cabernet, rosemary Demi-‐ Glace. Served with autumn medley of roasted vegetables and finished with a sprig of rosemary. ~ 17.99

114 Smoked Brisket Mini Wrap Smoked beef brisket is layered in a flour tortilla with diced pineapple, red pepper, cilantro and refried beans. Finished with Caribbean Mango vinaigrette, wrapped and cut into minis. ~ 8.99

115 Angus Beef Slider Trio A trio of slow roasted beef short rib and beef chuck pot roast sliders. Assembled on a brioche slider roll and topped with Thai chili coleslaw. Served with Mac and Cheese wedges. ~ 15.99

116 Cranberry Sage Chicken Salad Oven roasted chicken breast with cranberry sage stuffing is tossed in Arcadian greens, cranberry sauce and balsamic vinaigrette. Finished with candied walnuts and drizzled with balsamic vinaigrette. ~ 8.99

117 Chicken Romano Oven roasted chicken breast breaded with Italian seasonings and Romano cheese. Served with


scallop potatoes and sautéed spinach. Topped with mozzarella cheese and diced tomatoes. ~ 14.99 118 Rack Of Lamb & Goat Cheese Seared seasoned “Frenched” lamb rack is rested on a pool of roasted peach and red wine Demi-‐

Glace. Served with broccoli and cauliflower stuffed potato skins. Finished with crumbled goat cheese and chopped parsley. ~ 21.99

119 Roast Leg Of Lamb With Cranberries

Leg of lamb is encrusted with chopped pecans and cranberries. Served with scallop potato casserole with sautéed chopped spinach. Sprinkled with fresh thyme. ~ 15.99

120 Grilled Lamb Loin Chops Grilled lamb chops are rested on a bed of pepper and feta cheese hash brown potatoes. Served with grilled asparagus topped with yogurt sauce. ~ 29.99

121 Veal Rib Chop With Pickled Onion

Veal rib chop is rested on a bed of grilled Tuscan baby lettuce and topped with pickled onions. Served with assorted fingerling potatoes and vegetable medley. ~ 19.99

122 Veal Meatball With Wild Mushroom

Veal meatballs are sautéed in a wild mushroom cream sauce. Skewered and finished with shaved Caesar cheese blend. ~

123 Veal Strip Loin With Root Vegetables

Garlic peppercorn encrusted veal strip is rested in a pool of roasted tomato and shallot wine sauce. Served with a medley of roasted root vegetables. Topped with shredded red cabbage and fresh fennel. ~ 23.99

124 Rack Of Lamb With Lentils Rack of lamb is rubbed with a sun dried tomato and garlic seasoning. Served on a bed of assorted lentils with crew cut carrots. Garnished with a beef steak tomato salad. ~ 29.99

125 Braised Lamb Shank With Sweet Potato Hash

Lamb shank braised in chopped tomatoes, onions, red wine and fresh herbs. Served with a side of sweet potato hash and finished with a mustard burgundy wine Demi – Glace. ~ 19.99

126 Rosemary Encrusted Lamb Loin Chops

Lamb loin chops are encrusted with a garlic and rosemary seasoning and grilled. Served with a roasted eggplant and roasted tomato medley. Garnished with balsamic glaze and sprig of rosemary. ~ 22.99

127 Indian Lamb Stew Lamb stew is braised with peppers, onions, coconut milk and a hint of Thai Curry sauce. Served on a bed of basmati rice with raisins and coconut flakes. Garnished with orange zest. ~ 15.99

128 Korean Beef Tacos Skirt steak is pan seared in a Thai curry sauce. Layered on a flour tortilla with broccoli slaw, romaine and green onion. Served with oriental “Ponzu” lo Mein noodles and garnished with lime wedge. ~ 14.99

129 Traditional Prime Rib Dinner Slow roasting prime rib brings out the juicy, flavorful taste of the meat. Served with baked potato and a side of sautéed broccolini. Finished with beef Au Jus. ~ 18.99

130 Bistro Steak Canapes Pan seared beef chuck tenders are assembled on a toasted French baguette bread. Topped with blue cheese crumbles and rainbow micro greens. Finished with a drizzle of white truffle balsamic glaze. ~ 2.50

131 Turkey Cuban Sandwich Oven roasted turkey and BBQ pulled pork are layered on a French hoagie roll. Topped with Monterey jack cheese, pickle and drizzled with a sweet and smokey chipotle aioli sauce. Served with French fries. ~8.99

132 Southern Comfort Turkey with Slaw

BBQ turkey breast is piled high on a French sandwich roll. Topped with our homemade coleslaw and leaf lettuce. Served with a side of fries. ~ 7.99

133 Thai Curry Calamari Salad Marinated calamari is grilled and tossed with red and green peppers, red onion, Chinese cabbage and scallions. Dressed in a Thai curry sauce. ~ 12.99

134 Grilled Salmon Pizza Oval flat bread pizza has a creamy Alfredo sauce base. Topped with grilled salmon, asparagus tips and scallions. ~ 11.99

135 Lobster Salad Sweet lobster meat is tossed with Arcadian lettuce, roasted corn and peppers, edamame and tri color tomatoes. Topped with a drizzle of EVO and fresh dill and served in Martini glass. ~ 16.99

136 Seared Tuna On Salad Seared Albacore tuna is arranged on a bed of Arcadian lettuce, tri color tomatoes and red onion. Dressed with raspberry vinaigrette and garnished with orange segments. ~ 9.99

137 Mahi With Thai Green Curry Sauce

Mahi is marinated in a curry “ Vindaloo” sauce and baked. Served with blanched French green beans and cherry tomatoes. ~ 16.99

138 Seared Sea Scallops with Couscous

Seared Sea scallops are laid on a bed of toasted couscous, grains and snow peas salad. Garnished with “Daikon” radish and bulls blood micro greens. ~ 22.99

1111111111111 139 Linguini With Bay Scallops

Bay scallops are sautéed in a garlic and white wine with cherry tomatoes, red onion and linguini pasta. Finished with fresh basil and lemon wedge. ~ 16.99

140 Blue Mussels With Portuguese Linguica

Charred linguica sausage is combined with blue mussels, onion and sautéed. Seasoned with fresh fennel and saffron in a white wine sauce. ~ 8.99

141 Atlantic Cod With Cream Seared cod is roasted and rested on a bed of “Himalayan “red rice. Served with sautéed Brussels sprouts and red peppers. Finished with a white wine cream sauce. ~ 16.99

142 Corn Dusted Cod Tacos Cod is dredged in batter and deep fried. Layered on a corn tortilla with green peppers, onions, roasted corn and shredded lettuce. Topped with a chipotle tartar sauce and green onion. ~ 10.99

143 Shrimp & Spicy Gazpacho Shooter

Poached shrimp are combined with roasted corn and peppers and fire roasted salsa. Chilled and served in shooter glass. Finished with scallions and micro greens. ~ 2.25

144 Lean Green Shrimp & Bean Poached shrimp are combined with cannellini beans, tomatillos, green chile and baby kale. Finished with fresh cilantro and EVO. ~ 10.99

145 New England Swordfish With Granny Potatoes

Swordfish is grilled and finished with compound butter and fresh tarragon. Served with” Granny” parmesan and cream potatoes with sauteed French green beans. ~ 21.99

146 Clams Casino Casserole Unique blend of fresh clams, red peppers, onion, bacon, cream cheese with white wine and cream. Baked in casserole and topped with panko breadcrumbs. Serve with French baguette bread. ~ 8.99

147 Chick Pea Crusted Catfish Catfish is encrusted with a toasted chick pea and cornmeal. Served with our house made coleslaw and garnished with grilled lemon wedge. ~ 14.99

148 Crawfish Tail Po Boy Crispy nuggets of crawfish tails served in buttery toasted slider buns and topped with a Cajun remoulade sauce. ~ 9.99

149 Atlantic Salmon Tartare Olive and onion dressed chopped Atlantic salmon served on crisp potato chips. Garnished with micro greens. ~ 2.25

150 Miso Glazed Sea Bass Pan seared sea bass served with a blend of sticky rice and seaweed salad. Finished with Miso glaze. ~ 23.99

151 Crispy Skin On Salmon Salmon filet roasted to a savory crisp skin and served with a tasty blend of roasted beans with herbs and oil. ~ 18.99

152 Caribbean Ham Sandwich Layers of thin sliced black forest ham, roasted peppers, crisp lettuce and coconut mango chutney are


served on a Telera roll. ~ 7.99 153 Ham Steak With Red Eye

Gravy Grilled smoky ham steaks are finished with classic gravy of natural juices. Served with eggs and toasted wheatberry bread. ~ 8.99

154 Short Rib Slider Trio Slow roasted short rib sliders dressed with Thai chili red cabbage. Served on a buttery toasted mini Brioche roll with Mac and Cheese bites. ~ 15.99

155 All Natural Roasted Half Chicken

Tender and juicy half roasted chicken, slowly basted in a BBQ sauce of roasted tomatoes and vegetable seasoning. Served with potatoes stewed in natural juices and house salad. ~

156 Grilled Garlic Bahn Mi Toasted sandwich of slow roasted chicken and pork finished with chili and garlic spices. Topped with jalapenos, cucumber and radish on a crunchy French baguette. ~ 8.99

157 Applewood Ham and Cheddar Sandwich

Rustic sandwich of applewood ham, sharp cheddar, lettuce, tomato and sweet apple butter. Served with house made potato chips. ~ 7.99

158 Duck Bacon And Fig Crostini Delicate canapé of crisp duck bacon with sliced fig and blue cheese. Finished with a balsamic glaze drizzle. ~ 2.50

159 Pulled Duck & Sweet Potato Hash

Homestyle dish of pulled duck meat tossed in a blend of potatoes, onions and spices. Finished with a creamy broth. ~

160 Pulled Duck Panini With Pears & Balsamic

Hearty and crusty Panini served hot, featuring succulent pulled duck, sweet pears and onions. Finished with a creamy blue cheese spread. ~ 11.99

161 Crab Sandwich On Brioche Crispy crab cake served on a buttery brioche roll. Comes with a side of” Cusabi”coleslaw and house made potato chips. ~ 8.99

162 Grilled Pork Rib Eye An aromatic blend of orange citrus and all spice roasted into a tender ribeye of pork. Served with steamed asparagus and oven roasted fingerling potatoes. ~ 14.99

163 St. Louis Ribs With BBQ Slow cooked St. Louis ribs basted with BBQ sauce. Served with a latticed bacon basket filled with coleslaw. ~ 19.99

164 Scrambled Eggs And Maple Sausage

Hearty breakfast of light and fluffy scrambled eggs, maple sausage links, home fries with a side of wheatberry toast. ~ 5.99

165 Chocolate Covered Bacon Satay

Crisp bacon woven on knotted bamboo pick and coated with a dark chocolate fondue. ~ 2.00

166 Chorizo On Pretzel Roll Spicy chorizo sausage patty topped with garlic herb cheese spread, leaf lettuce, tomato on a soft pretzel roll. ~ 6.99

167 Crisp Fire Braised Ribs Crispy Thai chili glazed fire braised ribs topped with toasted sesame seeds and green onions. Served with a side of Bangkok peanut dipping sauce. ~ 8.99

168 Fire Braised Ham With Wheatberry Grains

Fire braised ham accented with organic wheatberry grains. Tossed with golden raisins, fine shredded cabbage and Italian “Greggorio” dressing.. ~ 8.99

169 Fire Braised Turkey & Baby Kale Salad

Fire braised turkey tossed with toasted faro, dried cranberries, fresh red onion, vine ripe tomatoes and baby kale. Dressed with stone ground honey mustard vinaigrette.~ 8.99

170 Pecan Wood Bacon Flat Bread

Crisp thin flat bread is topped with pecan bacon, Chevre goat cheese, caramelized onions and sweet fig jam. ~ 11.99


A European assortment of Stracciatella fresh mozzarella, Serano ham, and fresh tri color tomatoes. Served with breadsticks. ~ 9.99

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