Late night menu pos
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The document describes the menu options available at a kitchen grill, including sandwiches, pizzas with various toppings, fried food options that change nightly, a pasta bar with rotating pasta and sauces, a late night deli and salad bar with an assortment of meats, cheeses and vegetable toppings to choose from, seasonal fresh fruit that rotates daily, and desserts that change nightly such as cakes, brownies, cookies, pies and more.
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This document is a menu from La Prima Catering listing food options for tax season. It includes sandwiches, breakfast items, and a build your own sandwich bar. Sandwich options range from $8.99 to $13.99 per person and include assorted, soups and sandwiches, and contemporary sandwiches. Breakfast items include pastries, continental breakfast, breakfast burritos and scrambled eggs with sides ranging from $4.59 to $8.49 per person. The build your own sandwich bar is $12.99 per person.
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This document provides details about a French classical menu and a cold buffet. It includes a translation of common French food terms to English. It then describes the items that would be served in a cold buffet course, such as roasted chicken, duck, and salmon. Additional details are given on single or double entry buffets and the equipment used to serve a cold buffet, like chafing dishes and beverage dispensers. Finally, it states that cold buffets are suitable for events like birthdays and retirement parties as they consist of pre-prepared starters, meats, and fish.
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This document provides the menu for lunch at a restaurant. It lists options for starters, main courses including chicken, beef, lamb and fish, pastas, risottos, salads, wines and a lunch dessert. Starters include soup of the day, Israeli salad, and options like stuffed peppers and mushrooms. Main courses range from chicken, schnitzel and burgers to steak, salmon and pasta dishes. Salads include Israeli salad, a green leaves salad and a roots salad. Wines and dessert are also offered.
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The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
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The Balcony Function Centre provides function facilities overlooking Lake Macquarie. It has rooms that can accommodate up to 100 people for dining or 30 people for conferences. There are also accommodation, parking, dining and bar facilities available on site. Various food and beverage packages are offered for functions, including finger food menus, buffets and plated meal options. Terms and conditions apply to function bookings including deposit requirements and cancellation fees.
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This document outlines a 17 course French classical menu. It begins with hors d'oeuvres and appetizers like buffet froid and hors d'oeuvres chaud. It then continues through courses like soup, fish, eggs, pasta, meat entrees, sorbet, vegetables and ends with fromage, dessert and sweets. Each course is described in 1-2 sentences explaining what types of dishes would be included.
French classical menu
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
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This document is a menu from La Prima Catering listing food options for tax season. It includes sandwiches, breakfast items, and a build your own sandwich bar. Sandwich options range from $8.99 to $13.99 per person and include assorted, soups and sandwiches, and contemporary sandwiches. Breakfast items include pastries, continental breakfast, breakfast burritos and scrambled eggs with sides ranging from $4.59 to $8.49 per person. The build your own sandwich bar is $12.99 per person.
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This document provides details about a French classical menu and a cold buffet. It includes a translation of common French food terms to English. It then describes the items that would be served in a cold buffet course, such as roasted chicken, duck, and salmon. Additional details are given on single or double entry buffets and the equipment used to serve a cold buffet, like chafing dishes and beverage dispensers. Finally, it states that cold buffets are suitable for events like birthdays and retirement parties as they consist of pre-prepared starters, meats, and fish.
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The document describes a Mexican menu including various tacos, burritos, quesadillas, enchiladas and other dishes. Appetizers include fish taquitos, chicken taquitos and chimichangas. Sides of rice and beans are included with many entrees. The menu also offers breakfast items such as omelettes and eggs benedict along with salads, soups and pasta dishes for lunch and dinner.
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This document provides the menu for lunch at a restaurant. It lists options for starters, main courses including chicken, beef, lamb and fish, pastas, risottos, salads, wines and a lunch dessert. Starters include soup of the day, Israeli salad, and options like stuffed peppers and mushrooms. Main courses range from chicken, schnitzel and burgers to steak, salmon and pasta dishes. Salads include Israeli salad, a green leaves salad and a roots salad. Wines and dessert are also offered.
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The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
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The Balcony Function Centre provides function facilities overlooking Lake Macquarie. It has rooms that can accommodate up to 100 people for dining or 30 people for conferences. There are also accommodation, parking, dining and bar facilities available on site. Various food and beverage packages are offered for functions, including finger food menus, buffets and plated meal options. Terms and conditions apply to function bookings including deposit requirements and cancellation fees.
T.p.s. 17 course menu
This document outlines a 17 course French classical menu. It begins with hors d'oeuvres and appetizers like buffet froid and hors d'oeuvres chaud. It then continues through courses like soup, fish, eggs, pasta, meat entrees, sorbet, vegetables and ends with fromage, dessert and sweets. Each course is described in 1-2 sentences explaining what types of dishes would be included.
French classical menu
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
French clasical menu
The document provides details on the French Classical Menu, including its evolution from 17 courses to 11 courses. It then describes each course in the 11 course menu, providing the English translation and examples of dishes that may be served for each course. The courses included are Hors d'oeuvre, Potage (soup), Poisson (fish), Entrée (meat), Relevé (roast meat), Sorbet, Roti (roast), Legumes (vegetables), Entremets (desserts), Savoureux, and Dessert. For each course, typical dishes and preparations are outlined.
03 preparation of hot sandwich (hamburger)
A hamburger is a sandwich consisting of a ground meat patty, usually beef, placed inside a sliced bun. The patty is often pan fried, barbecued, or flame broiled. The term "hamburger" originated from Hamburg, Germany, and the word "burger" now refers to various meat or meatless sandwiches. To prepare a hot hamburger sandwich, assemble the ingredients like the bun, cheese slices, vegetables, cooked patty, and condiments. Toast the bun and build the sandwich by layering the ingredients before placing it in the oven to heat through.
Meals of the_world
The document describes typical meals and foods from around the world. It begins by describing common English meals such as sandwiches and crisps for lunch, and traditional dinners of meat and vegetables. It then provides examples of characteristic dishes from other regions, such as pizza and pasta from Italy, paella and tortilla from Spain, feijoada from Brazil, sushi from Japan, and kangaroo from Australia. The document conveys the global variety of cuisines while highlighting well-known foods and meals from different parts of Europe, Africa, the Americas, Asia, Oceania, and Antarctica.
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This document provides a menu for soups, salads, sandwiches, and desserts. It lists several soup and salad options including matzo ball soup, chicken noodle soup, classic caesar salad, and chopped salad. Sandwich selections consist of turkey, caprese, chicken, deli meat, and burger options. Desserts include apple cake, cherry crumb tart, cheesecake, and carrot cake. Beverages include various hot and cold coffee and tea drinks as well as milk and juice.
Courses of a Classical Menu
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
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This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
French classical menu
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consommé julienne, fish dishes like sole meunière, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.
French classical menu
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
French classical menu by M.Naveen Kumar
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
French Classical Menu
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
French classical menu
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
Mr viraj chavan french classical menu
The document provides a detailed French classical menu consisting of multiple courses from starters to desserts. It includes 3-4 examples for each course such as soups (consommé julienne, bisque d'homard), fish dishes (sole meunière, darne de saumon), mains (poulet saute chasseur, gigot d'agneau roti), vegetables (puree de pommes, haricots verts au beurre), cheeses, and desserts (crepe suzette, bombes). The menu is accompanied by beverages like coffee, tea, and non-alcoholic drinks.
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The document contains the menu items from a restaurant called FunnyRestaurant. The menu includes dishes such as RiceMouse, ButterflApple, PacookieMan, UFOsEggs, FamilyMeal, and Octopastus, consisting of various food ingredients such as rice, cheese, lettuce, apples, cookies, eggs, orange, olive, ham, pasta, and chicken.
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The document describes two meat platter options called "conjunto" served at Papagaio restaurant. The Porto Alegre conjunto contains entrecote, spring chicken, Brazilian kebab, and chouricos for 229 nis. The Sao Paulo conjunto contains entrecote, spring chicken, Brazilian kebab, and london beef for 269 nis. Both are served with house bread and six salads of the day, as well as a choice of side.
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This document lists a menu including appetizers like grease trio, strawberry milkshake shots, and cheeseburger bites. Entree options are roast chicken accompanied with flank steak and creamy mashed potatoes and vegetables. Desserts featured are assorted cupcakes, pineapple upside down cake, chocolate peanut butter cheesecake, and assorted pops.
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The document describes the French Classical Menu established by Chef Auguste Escoffier. It provides details on the various courses that make up the menu, including Hors d'oeuvres (appetizers), Potage (soup), Oeufs (eggs), Farineux (pasta), and descriptions/examples of specific dishes within each course such as Caviar, Prawn Cocktail, Soupe à l'Onion, Oeuf au Chocolat, Fettuccine Carbonara, and Risotto. Classical recipes and proper presentations are emphasized throughout.
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This document lists common foods from different international cuisines including fast food like hamburgers and hot dogs, French foods like cakes and cheese, Italian foods like pasta, pizza and calzone, Spanish foods like fruits/vegetables and paella, Chinese foods like rice with soy and spring rolls, Mexican foods like quesadilla and nachos, and Indian foods featuring spices and rice with curry.
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The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
Brochure1
Chartwells Dining Services at Southern Connecticut State University has redesigned several dining locations to provide students with healthier, more convenient food options through their "Pulse on Dining" program, which features open kitchens, made-to-order stations, and extended hours. In addition to improving on-campus dining, Chartwells is committed to social and environmental initiatives to source sustainable and ethical ingredients.
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French clasical menu
The document provides details on the French Classical Menu, including its evolution from 17 courses to 11 courses. It then describes each course in the 11 course menu, providing the English translation and examples of dishes that may be served for each course. The courses included are Hors d'oeuvre, Potage (soup), Poisson (fish), Entrée (meat), Relevé (roast meat), Sorbet, Roti (roast), Legumes (vegetables), Entremets (desserts), Savoureux, and Dessert. For each course, typical dishes and preparations are outlined.
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A hamburger is a sandwich consisting of a ground meat patty, usually beef, placed inside a sliced bun. The patty is often pan fried, barbecued, or flame broiled. The term "hamburger" originated from Hamburg, Germany, and the word "burger" now refers to various meat or meatless sandwiches. To prepare a hot hamburger sandwich, assemble the ingredients like the bun, cheese slices, vegetables, cooked patty, and condiments. Toast the bun and build the sandwich by layering the ingredients before placing it in the oven to heat through.
Meals of the_world
The document describes typical meals and foods from around the world. It begins by describing common English meals such as sandwiches and crisps for lunch, and traditional dinners of meat and vegetables. It then provides examples of characteristic dishes from other regions, such as pizza and pasta from Italy, paella and tortilla from Spain, feijoada from Brazil, sushi from Japan, and kangaroo from Australia. The document conveys the global variety of cuisines while highlighting well-known foods and meals from different parts of Europe, Africa, the Americas, Asia, Oceania, and Antarctica.
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This document provides a menu for soups, salads, sandwiches, and desserts. It lists several soup and salad options including matzo ball soup, chicken noodle soup, classic caesar salad, and chopped salad. Sandwich selections consist of turkey, caprese, chicken, deli meat, and burger options. Desserts include apple cake, cherry crumb tart, cheesecake, and carrot cake. Beverages include various hot and cold coffee and tea drinks as well as milk and juice.
Courses of a Classical Menu
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
French classical menu (2)
This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
French classical menu
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consommé julienne, fish dishes like sole meunière, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.
French classical menu
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
French classical menu by M.Naveen Kumar
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
French Classical Menu
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
French classical menu
The document describes the traditional courses that make up a French classical menu. It outlines both a 12-course and 17-course menu. The menus begin with hors d'oeuvres or appetizers and end with dessert and coffee. Between these, courses include soup, eggs, pasta/rice dishes, fish, roasted meats, vegetables, and sweets. Specific dishes are provided as examples for some courses, such as consommé for soup and sole meunière for fish. Details are also given on how certain dishes are plated and served.
Mr viraj chavan french classical menu
The document provides a detailed French classical menu consisting of multiple courses from starters to desserts. It includes 3-4 examples for each course such as soups (consommé julienne, bisque d'homard), fish dishes (sole meunière, darne de saumon), mains (poulet saute chasseur, gigot d'agneau roti), vegetables (puree de pommes, haricots verts au beurre), cheeses, and desserts (crepe suzette, bombes). The menu is accompanied by beverages like coffee, tea, and non-alcoholic drinks.
Show time
The document contains the menu items from a restaurant called FunnyRestaurant. The menu includes dishes such as RiceMouse, ButterflApple, PacookieMan, UFOsEggs, FamilyMeal, and Octopastus, consisting of various food ingredients such as rice, cheese, lettuce, apples, cookies, eggs, orange, olive, ham, pasta, and chicken.
Websitesildeshow2
This document lists several highly rated restaurants in Philadelphia for eating, along with their contact information. It recommends Water Works, Buddakan, Chima Brazilian steakhouse, Alma de cuba, and Capital grille as good places to eat. It also lists Tony Lukes, Pats king of steaks, and Geno's steaks as top spots to get a cheesesteak sandwich in Philadelphia.
Telelvision Menu 2016
The document provides a menu and ordering instructions for patients at WakeMed Health & Hospitals in Raleigh, North Carolina. It lists a variety of meal, snack and beverage options along with their nutritional information. The menu includes entrees, sandwiches, soups, sides and breakfast foods. Ordering details are provided, noting that orders must be placed by certain times to receive meals during designated serving periods.
Papagaio conjunto menu
The document describes two meat platter options called "conjunto" served at Papagaio restaurant. The Porto Alegre conjunto contains entrecote, spring chicken, Brazilian kebab, and chouricos for 229 nis. The Sao Paulo conjunto contains entrecote, spring chicken, Brazilian kebab, and london beef for 269 nis. Both are served with house bread and six salads of the day, as well as a choice of side.
menu
This document lists a menu including appetizers like grease trio, strawberry milkshake shots, and cheeseburger bites. Entree options are roast chicken accompanied with flank steak and creamy mashed potatoes and vegetables. Desserts featured are assorted cupcakes, pineapple upside down cake, chocolate peanut butter cheesecake, and assorted pops.
French classical menu
The document describes the French Classical Menu established by Chef Auguste Escoffier. It provides details on the various courses that make up the menu, including Hors d'oeuvres (appetizers), Potage (soup), Oeufs (eggs), Farineux (pasta), and descriptions/examples of specific dishes within each course such as Caviar, Prawn Cocktail, Soupe à l'Onion, Oeuf au Chocolat, Fettuccine Carbonara, and Risotto. Classical recipes and proper presentations are emphasized throughout.
International food
This document lists common foods from different international cuisines including fast food like hamburgers and hot dogs, French foods like cakes and cheese, Italian foods like pasta, pizza and calzone, Spanish foods like fruits/vegetables and paella, Chinese foods like rice with soy and spring rolls, Mexican foods like quesadilla and nachos, and Indian foods featuring spices and rice with curry.
17 course meal
The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
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Chartwells Dining Services at Southern Connecticut State University has redesigned several dining locations to provide students with healthier, more convenient food options through their "Pulse on Dining" program, which features open kitchens, made-to-order stations, and extended hours. In addition to improving on-campus dining, Chartwells is committed to social and environmental initiatives to source sustainable and ethical ingredients.
North campus 8
The North Campus Market sells convenience items and ready-to-eat foods like Roberta's warm cookies. It is open Sunday through Thursday from 3:00 pm to 10:00 pm. The market carries popular brand name products.
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A hot wing eating contest will take place on November 1, 2008 at The Pulse on Dining Market Place in Conn Hall, where participants will try to eat as many hot wings as possible in a short period of time and the winner will receive an iPod.
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The document offers either 1) one free entry to the all-you-care-to-eat POD Market Place dining hall for a meal or 2) $4 off a purchase at a participating on-campus retail location. This offer is extended repeatedly for multiple redemptions.
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The Bagel Wagon on the first floor is open Monday through Thursday from 8am to 8pm, Friday from 8am to 2pm, and closed Saturday and Sunday. It offers Starbucks gourmet coffee, salads, wraps and other foods for students to grab between classes.
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This menu outlines the weekly meal options available from Monday 15th October 2012 to Thursday 18th October 2012. Main meal options include sausages rolls, meatballs and pasta, roast turkey, shepherd's pie, fish and chips and chicken goujons. Side dishes include rice, potatoes, vegetables and salads. Desserts include fruit tarts, honey sponge and Arctic roll.
J J Reg Menu
JoJack's Cafe offers soups, sandwiches, salads and more. Today's soup choices include Soup Du Jour for $4.79 or a Combination Meal of soup and half sandwich or salad for $8.59. Sandwich options include a Corned Beef on Rye for $7.29, Smoked Turkey & Provolone for $7.29, or a Chicken Caesar Wrap for $7.29. The cafe also has panini, pizzettas, and catering available.
Food Couriers Menu Guide 2012
The document provides information on how to order food delivery from FoodCouriers in Bristol, which delivers from 5:30pm-11pm daily. Customers can choose what they want from restaurant menus listed in the booklet or online, then place an order by calling or ordering online, paying by card or cash on delivery. FoodCouriers will then collect the order from the restaurant and aim to deliver within one hour, notifying customers of any delays.
FoodCouriers Menu Guide
The document provides information on how to order food delivery from FoodCouriers in Bristol, which delivers from 5:30pm-11pm daily. Customers can choose what they want from restaurant menus listed in the booklet or online, then place an order by calling or ordering online, paying by card or cash on delivery. FoodCouriers will then collect the order from the restaurant and aim to deliver within one hour, notifying customers of any delays.
UOB Young Chefs' Creation
This document provides menus from 20 young Singapore chefs for lunch and dinner promotions. The lunch menu for 2 people is S$68++ and includes dishes from chefs like Angelo Ciccone of Basilico restaurant. The dinner menu for 2 is S$128++ and includes dishes from chefs like John Leong of Dallas Restaurant & Bar. Contact the restaurants to book the UOB Young Chefs' Creation menus before October 31, 2012.
Menu 12th november 2012
The document provides a weekly menu for the week commencing November 12th 2012. It lists the daily main meal options and side dishes available from Monday to Friday. The menu includes options such as beef pasta bake, cottage pie, roast beef and Yorkshire pudding, coq au vin and fish fingers. Side dishes include new potatoes, carrots, peas and mixed vegetables. Desserts each day include choices such as plum crumble and custard, lemon sponge and custard or chocolate brownie. A salad bar and selection of fresh fruit and yogurt are also available daily.
Milka Menus
This document provides the menu for Milka's Cuisine, including breakfast items like the Early Bird Special and omelette options, burgers, chicken dishes, pizza, salads, extras, drinks, and catering platters. Breakfast items range from R17.99 to R29.99, burgers are between R25.99 and R44.99, pizzas are R24.99 to R34.99, salads R24.99 to R34.99, and drinks are R6.99 to R19.99. Catering platters are also available for parties and events.
Amelia sandwich menu blue
This document lists sandwich options and prices from a cafe. It describes Classic Sandwiches for $6.50 that include meat and cheese with condiments on bread. Cold Signature Sandwiches for $6.95 include additional toppings like avocado or chicken salad. Peanut Butter and Jelly sandwiches are also available for $3.50. All sandwiches are served fresh daily from 11am to 2pm.
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Golden Valley Golf and Country Club's Social Banquet Menu
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Commuter fac and staff meal plan flyer
SCSU and Chartwells Dining offer affordable faculty and staff meal plan options through Standing Reservations, which allow users to choose from a variety of meals at any on-campus dining location for the price of one meal from their block plan. Block plans are available in 25, 50, and 75 meal options and cost $125, $225, and $300 per semester, respectively. The plans offer set numbers of board meals that can be used at specific locations as well as anytime meals that can be used at any on-campus dining location.
Bring chartwells home for the holidays
The document is a menu from Chartwells Catering offering a limited time holiday pick-up menu for cheese and meat platters, salads, Italian favorites like baked ziti and lasagna, holiday favorites like pigs in blankets, and desserts. Items range in price from $15-$75 and are served in quantities to feed groups of 10-35 people. The catering office information is provided for placing pickup orders with a minimum 24 hour notice.
Healthy picks
Balanced Choices is Chartwells' nutrition program that provides healthy food options and nutritional information to students on campus. The document lists several breakfast and lunch menu items available from The POD Market Place and Dunkin Donuts in the student center, along with their calorie, protein, and fiber counts to support good nutrition. Healthy options include eggs, oatmeal, yogurt, fruit, and sandwiches made with whole grains and lean proteins.
Shut down outtakes1
This document lists a variety of sandwich and wrap options including tuna, chicken, ham and cheese, roast beef and cheese, Italian combo, turkey and cheese, and Buffalo chicken sandwiches along with other assorted wraps, subs, and sandwiches priced at $4.99 each.
Vendor fair
Chartwells and SCSU are hosting a Pulse on Dining Vendor Fair on March 31, 2009 from 11:30 am to 1:30 pm where attendees can sample food from select vendors for $5.50 without a meal plan. Attendees can enjoy tasty food offerings and giveaways from vendors in the marketplace between 10:30 am and 4:00 pm.
Press release sustainability2 a[1]
Chartwells, the food service provider for Southern Connecticut State University, has partnered with the school to launch green initiatives in campus dining to support the university's sustainability efforts. New programs include recycling, reducing food waste, using sustainable packaging and serving locally-sourced and fair trade products. The initiatives promote environmental stewardship across dining operations in accordance with Chartwells' philosophy of nourishing students and community.
G & g chop d ver
This menu offers build-your-own grilled burgers and greens. Customers can choose between turkey, vegetable, beef, or chicken burgers for $4.99 each which includes two fresh toppings, with additional toppings only 49 cents extra. Alternatively, customers can choose a greens-only side of mesclun mix, iceberg, or spinach for $1.99, or greens with up to four fresh toppings for $3.99.
Bbq1flyer
A barbecue will be held on September 3rd from 12pm to 1:30pm in the parking lot of La Penta Park. For $7 per person, attendees can choose two grilled hot dogs, a quarter chicken, a beef burger, or veggie burger. The meal also includes watermelon, corn on the cob, cookies, and a soda or bottled water.
Smoothie menu
This document lists several smoothie options including berry surprise made with nonfat frozen yogurt, strawberries, and blueberries; strawberry banana blend made with nonfat frozen yogurt, strawberries, and bananas; orange eye-opener made with orange juice, mangos, peaches, and bananas; mango monster made with orange juice, pineapple juice, mangos, and strawberries; smart start strawberry made with apple strawberry juice, strawberries, and bananas; and the perfect peach made with peaches, strawberries, mangos, and peach juice and apple-strawberry juice. It also lists additional protein powder and booster options and their prices.
Lang2
This document contains information about several cafes on or near campus: Lang Cafe, Residence Hall Cafe, Cafe 55, and The Library Cafe. Lang Cafe offers freshly made sushi and Asian dishes. Residence Hall Cafe has a 1950s diner atmosphere and comfort foods. Cafe 55 serves flatbread sandwiches, smoothies, tea, and grab-and-go items. The Library Cafe provides Starbucks drinks and pastries with a coffee club loyalty program.
Sustainable seafood
The New School Dining Services partners with the Monterey Bay Aquarium's Seafood Watch program to ensure all seafood served meets strict sustainability guidelines. They exclusively offer seafood rated "good" or "best" by the program, such as US farmed tilapia, US Atlantic tilapia, wild Alaskan salmon, and US Atlantic yellowfin tuna caught using pole-and-line and troll methods.
Angus beef burgers pos 1
The document lists two menu items and their prices: a combo meal of fries or chips with a medium soda costs $2.65 if paying cash or $2.40 with a meal plan, and a cash/credit price of $5.50 or meal plan price of $4.99 is listed for an unspecified main item.
Binder1
The document appears to be a menu for a restaurant. It lists various burger, sandwich, appetizer and breakfast options along with their prices in cash and reward points. Burgers range from $3.50-$6.95, extras like quesadillas and mozzarella sticks are $1.95-$5.25, and breakfast sandwiches are $2.95-$3.85. It also offers pizza, calzones and stromboli for $4.25-$5, and a build your own sandwich for $3.99 that includes a protein, cheese, lettuce, tomato and onion with bread and dressing options.
Summer hours of operations 2011[2]
The Castle Cafe, located in the Ryan Library, will be open from 8:30 AM to 2:30 PM on Mondays, Tuesdays, Wednesdays and Thursdays from June 1 to July 1 for Summer Session II. The cafe serves Starbucks coffee, lattes, fresh baked goods, desserts, salads and deli sandwiches to fuel students during the summer term.
Welcome
Chartwells Dining Services welcomes students to Pace University for the 2011-2012 academic year and encourages students to provide feedback about dining services by speaking with a manager, sending an email, or filling out a comment card. The director wishes students a prosperous semester at Pace University.
Pace brochure1
The document provides information about meal plans available to students at Pace University for the 2011-2012 academic year. It outlines the various resident meal plans including Platinum, Gold, Silver, Bronze, and Blue plans, each with different associated costs and estimated weekly dining dollar amounts. It also describes commuter meal plans and buy-up plans for additional funds. The director of dining services welcomes students and guarantees a quality dining experience.
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Late night menu pos
- 1. The Kitchen Grill PIZZA All sandwiches are cooked to order Cheese Pizza Hamburger Vegetable Pizza Egg Sandwich Any style Toppings change daily. Our vegetable pizza could Garden Burger feature any of the following toppings: tomatoes, red Grilled Cheese onions, olives, green peppers, mushrooms, broccoli Fish Sandwich Meat-topped Pizza Chicken Sandwich Toppings change daily. Our meat pizza could feature Hotdog any of the following meats: Sausage, Meatball, Sausage Chicken, Pepperoni, ham, bacon Zero Trans Fat Fried Food options Options Change Nightly Pasta Bar Pasta and Sauces are rotated nightly. Spicy Fries Chicken Nuggets Curley Fries Waffle Fries Late Night Deli & Salad Bar Onion Rings Create your own sandwich or salad choosing from a Home Fries variety of sliced meats, cheeses and vegetable toppings. The Market Place features may include the following. Nachos Cheese Sauce Jalapeño Cheese Sauce Meats Cheeses Turkey Swiss Bologna Provolone Fruit Ham American Seasonal whole fruit is rotated daily; The Market Place Roast Beef features some of the following whole and cut fruit. Chicken Apples, Oranges, Pears, Bananas, Pineapple, Salami Grapefruit, Cantaloupe, Watermelon Vegetable Toppings: tomatoes, lettuce, pickles, red onions, hot peppers Desserts Desserts change nightly; The Market Place features may include the following. Assorted Cakes, Brownies, Cookies, Jell-O, Ice Cream, Yogurt, Pies