Brunch

Question 1

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Melodie’s Chicken Pot Pie –Pulled __________________ with _________, _____, and _________ in homemade _________________, baked in a ___________ in individual cast-iron skillets. Served on a medium plate with a spoon.

Answer 1

POT PIE
Melodie’s Chicken Pot Pie – Pulled ROTISSERIE CHICKEN with POTATOES, PEAS, and CARROTS in
homemade CHICKEN GRAVY, baked in a FLAKY CRUST in individual cast-iron skillets. Served on a medium plate with a spoon.

Question 2

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Old Fashioned Cheeseburger - ___ oz. of ________________________ mixed with ______ and ________________ and grilled to a Chef recommended Medium. Topped with melted _______________ and _________________ cheese. Served open-faced on a ___________ with ________, ________, ______ and ________________ slices with a bullet of _______________________. Served on a large warm plate with herb seasoned ________________________.

Answer 2

BURGER
Old-Fashioned Cheeseburger – 8 oz. of GROUND BEEF TENDERLOIN mixed with HERB’S AND SPICES and grilled to a Chef recommended Medium. Topped with melted SMOKED CHEDDAR and MONTEREY JACK cheese. Served open-faced on a BURGER BUN with LETTUCE, TOMATO, ONION and DILL PICKLE slices with a bullet of MAYONNAISE. Served on a large warm plate with herb seasoned ROASTED REDSKIN POTATOES.

Question 3

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Chopped Steak – ______________________________ unseasoned and flat-top grilled. Topped with caramelized __________ and ___________. Garnished with slice ______________. Served on a large warm plate with ____________________________ and Aunt Bee’s Sweet ___________________.

Answer 3

STEAK
Chopped Steak – GROUND BEEF TENDERLOIN un-seasoned and flat-top grilled. Topped with caramelized ONIONS and MUSHROOMS. Garnished with sliced GREEN ONIONS. Served on a large warm plate with REDSKIN MASHED POTATOES and Aunt Bee’s Sweet GLAZED CARROTS.

Question 4

_____________________
Omelet – A ________ _____ omelet filled with sautéed ____ and ______________________, ______________, ___________________, ________________________, and __________________________ cheese. Seasoned with Kosher Salt and Cracked Black Pepper. Topped with ___________________, and _____________________. Served with Herb Seasoned ______________________, and two ____________________________ on a large plate, with a small pitcher of warm _________________.

Answer 4

OMELET
Omelet – A THREE EGG omelet filled with sautéed RED and YELLOW BELL PEPPERS, RED ONIONS, SPICY SAUSAGE, SMOKED CHEDDAR, and MONTEREY JACK Cheese. Seasoned with Kosher Salt and Cracked Black Pepper. Topped with PICO DE GALLO, and TOMATILLO SALSA VERDE. Served with Herb Seasoned ROASTED REDSKIN POTATOES, and two JOHNNY CAKES on a large plate, with a small pitcher of warm MAPLE SYRUP.

Question 5

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Quiche– A flaky_____________ filled with __________, smoked _________, and fresh __________. Topped with melted_____________________, _________________ and __________________. Served on a large warm plate with herb seasoned ___________________________ and a chilled oval of _________________________ marinated fresh fruit (____________________, ___________________, ____________________, ______________________) Caution this plate WILL be hot

Answer 5

QUICHE
Quiche – A flaky PIE CRUST filled with EGGS, smoked BACON, and fresh SPINACH. Topped with melted MONTEREY JACK CHEESE, PICO DE GALLO, and TOMATILLO SALSA VERDE. Served on a large warm plate with herb seasoned ROASTED REDSKIN POTATOES, and a chilled oval of GRAND MARNIER marinated fresh fruit (STRAWBERRIES, PINEAPPLE, HONEYDEW MELON, CANTELOUPE. Caution this plate WILL be hot

Question 6

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Chicken Ciabatta Sandwich 6 oz of pulled rotisserie chicken topped with ________________ cheese, ___________ and sautéed peppers (____ and __________ bell peppers, _____________) and _________ with ___________ mayonnaise. Served on a large warm plate with herb seasoned ______________.

Answer 6

CIABATTA
Chicken Ciabatta Sandwich 6 oz. of pulled rotisserie chicken topped with HARVARTI cheese, BACON
and sautéed peppers (RED and YELLOW bell peppers, POBLANOS) and ONIONS with CHIPOTLE mayonnaise.
Served on a large warm plate with herb seasoned ROASTED REDSKIN POTATOES.