ZINC CAFE FOOD

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Author:
colombdawg
ID:
263002
Filename:
ZINC CAFE FOOD
Updated:
2014-03-04 13:25:09
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FOOD
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ZINC LOS ANGELES- CAFE MENU ITEMS
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  1. POACHED EGGS
    SINGLE/ DOUBLE EGG SERVED ON CHOICE OF TOAST OR BAGEL.  (EGGS ARE COOKED AT 4 MINUTES UNLESS OTHER SPECIFIED)
  2. BOILED EGGS
    SERVED WITH ORANGES, BANANA AND STRAWBERRIES WITH CHOICE OF TOAST. (EGGS ARE COOKED AT 5 MINUTES UNLESS OTHER SPECIFIED)
  3. HUEVOS RANCHEROS
    FLOUR/CORN TORTILLA WITH BLACK BEAN CHILI, POACHED EGG, MARINARA SAUCE, GOUDA CHEESE AND GREEN ONIONS, SERVED WITH MANGO SALSA
  4. FRITATTA
    EGGS, MILK, ASPARAGUS, MUSHROOMS, SALT, PEPPER AND PARMESAN. SERVED WITH CUCUMBER SALSA
  5. MUSHROOM QUICHE
    EGG CUSTARD, MILK, SPICES, ASPARAGUS, MUSHROOMS, GOAT CHEESE AND ONION
  6. SQUASH QUICHE
    EGG CUSTARD, MILK, SPICES, RED BELL PEPPER, SQUASH, SALT AND PEPPER
  7. BREAKFAST QUICHE PLATE
    QUICHE OF THE DAY, CHOICE OF TOAST, MUFFIN OR BAGEL AND CANTELOPE
  8. SPANISH EGG CASSOLETTE
    SPANISH PEPPERS, RICOTTA CHEESE, GOUDA, POACHED EGG, CRACKED BLACK PEPPER
  9. SPINACH AND FETA CASSOLETTE
    BECHAMEL, COOKED SPINACH, POACHED EGG, BREAD CRUMBS, OLIVE OIL
  10. SCRAMBLED EGG PLATE
    WHOLE EGGS SCRAMBLED WITH LEEKS AND PARSLEY SERVED WITH CHOICE OF TOAST AND CANTELOPE OPTIONS FOR PLAIN WHOLE EGGS OR EGG WHITES
  11. HEALTHY SCRAMBLE
    SCRAMBLED EGG WHITES SERVED WITH BLACK BEANS, BROWN RICE TOPPED WITH MARINARA, CANTELOPEAND FIRE-ROASTED SALSA
  12. BREAKFAST BURRITO/BOWL
    SCRAMBLED EGGS, VEGETARIAN SAUSAGE SAUTEED WITH ONIONS, TOMATOES AND WHITE CHEDDAR CHEESE SERVED WITH SIDES OF FIRE-ROASTED SALSA AND GUACAMOLE.  Option for no tortilla (Bowl)
  13. ASPARAGUS OMELETTE
    • ROASTED ASPARAGUS, GOAT CHEESE AND LEMON RIND
    • SERVED WITH TOAST AND FRUIT
  14. FINE HERB OMELETTE
    • RICOTTA CHEESE BLENDED WITH FINE HERBS AND PARMESAN CHEESE
    • SERVED WITH TOAST AND FRUIT
  15. GREEK OMELETTE
    • SPINACH, FETA CHEESE, SUN-DRIED TOMATOES AND LEMON ZEST
    • SERVED WITH TOAST AND FRUIT
  16. SPANISH OMELETTE
    • SPANISH PEPPER MIX AND AVOCADO.
    • SERVED WITH TOAST AND FRUIT
  17. MUESLI
    A SWISS COLD CEREAL

    OATS SOAKED IN CREAM WITH APPLES, ORANGES, BLUEBERRIES AND ALMONDS
  18. OATMEAL
    MADE WITH STEEL CUT OATS AND WATER

    CHOICE TO ADD DRIED CHERRY NUT TOPPING, MIXED FRUIT, BANANA OR BROWN SUGAR
  19. SEASONAL FRUIT
    FRESH MIXED FRUIT WITH HONEY ORANGE DRESSING AND ORANGE ZEST
  20. YOGURT
    NONFAT PLAIN OR LOW-FAT VANILLA
  21. QUINOA
    QUINOA WITH ALMONDS, APRICOTS, RICOTTA CHEESE AND ORANGE ZEST
  22. 1/2 SANDWICH PLATE
    1/2 SANDWICH WITH CHOICE OF SOUP OR CHILI AND A SIDE GREEN SALAD WITH MIXED GREENS, ROMA TOMATOES, FETA CHEESE AND BALSAMIC VINAIGRETTE
  23. GRILLED CHEESE
    GRUYERE CHEESE GRILLED ON SOURDOUGH BREAD WITH TOMATOES, MARINATED ONIONS AND CORNICHONS (PICKLES)

    SERVED WITH A SIDE SALAD OF ARUGULA, MARINATED ONIONS AND TOMATOES WITH A LEMON VINAIGRETTE
  24. ZINC BURGER
    PREPARED ON A WHOLE WHEAT BUN

    TOPPED WITH MUSHROOM PATTY, RED ONION, RED ONION, TOMATOES AND BUTTER LETTUCE

    CHOICE TO ADD CHEESE OR AVOCADO
  25. MIXED VEGETABLE SANDWICH
    PAIN RUSTIQUE BREAD FILLED WITH THINLY SLICED FENNEL, CELERY, RADISH, RED AND GREEN BELL PEPPERS, BASIL AIOLI, OLIVE TAPENADE, ARUGULA AND A HARD BOILED EGG WITH VINAIGRETTE
  26. MEDITERRANEAN SANDWICH
    SEEDED WHEAT BREAD, PESTO, SMOKED GOUDA, ARUGULA, OVEN ROASTED TOMATOES
  27. EGG SALAD SANDWICH
    WHOLE WHEAT BREAD FILLED WITH EGG SALAD, LETTUCE, TOMATO, TOBASCO AND MUSTARD
  28. BRIE SANDWICH
    FRENCH BAGUETTE FILLED WITH SOFT BRIE, ARUGULA, ROASTED BELL PEPPERS, DIJON MUSTARD, SALT AND PEPPER
  29. CAPRESE SANDWICH
    CIABATTA BREAD, PESTO, TOMATOES, BASIL, OLIVE OIL, BALSAMIC VINAIGRETTE, SALT AND PEPPER
  30. MARGHERITA PIZZA
    RED SAUCE, TOMATO SLICES, FRESH MOZZARELLA, BASIL AND PARMESAN CHEESE
  31. STRACCIATELLA PIZZA
    TOMATO SAUCE, SEA SALT, BLACK PEPPER AND STRACCIATELLA
  32. VEGETARIAN SAUSAGE AND FENNEL PIZZA
    RED SAUCE, FONTINA CHEESE, VEGETARIAN SAUSAGE, ROASTED FENNEL, ONION, CHILI FLAKES, SEA SALT, PARMESAN CHEESE AND FENNEL TOPS
  33. EGGPLANT PIZZA
    SEASONED TOMATO SPREAD BREADED AND FRIED EGGPLANT MARINARA SAUCE AND MOZZARELLA CHEESE TOPPED WITH PARMESAN CHEESE AND PARSLEY
  34. BITTER GREENS PIZZA
    WHITE SAUCE, GARLIC, FRESH MOZZARELLA, THAI PEPPER, BROCCOLI RABE, SHREDDED PROVALONE AND SEA SALT
  35. FUNGHI PIZZA
    WHITE SAUCE, GARLIC CONFIT, GRUYERE CHEESE, SAUTEED ASSORTED MUSHROOMS, JALEPENOS, PARMESAN CHEESE AND FRESH DILL
  36. PESTO PIZZA
    PESTO WITH ROASTED RED PEPPERS AND GOAT CHEESE TOPPED WITH TOASTED PINE NUTS
  37. POTATO ARUGULA PIZZA
    RED PEPPER FLAKES, ROASTED POTATOES, WHITE CHEDDAR CHEESE TOPPED WITH ARUGULA AND BALSAMIC VINAIGRETTE
  38. STUFFED PEPPER
    BELL PEPPER STUFFED WITH BROWN RICE, MUSHROOMS, SWISS CHARD, CREME FRAICHE, CELERY, ONIONS, JALEPENO, SAGE MARJORM, SALT AND PEPPER
  39. EGGPLANT PARMESAN
    FRIED EGGPLANT, LOW-FAT RICOTTA CHEESE, PARMESAN CHEESE, EGG AND TOMATO SAUCE
  40. SPINACH LASAGNA
    LASAGNA LAYERED WITH LOW-FAT RICOTTA CHEESE, EGGS, SPINACH, GARLIC, SHALLOTS, HALF & HALF, NUTMEG, GINGER, AND ONIONS
  41. VEGETABLE LASAGNA
    LASAGNA LAYERED WITH SAUTEED CAULIFLOWER, ASPARAGUS, GARDEN PEAS, TOUCH OF CREAM AND TOMATO SAUCE TOPPED WITH TOMATOES AND WHITE CHEDDAR CHEESE
  42. POTATO ENCHILADAS
    MUSHROOM AND POTATO MIXTURE WRAPPED IN CHOICE OF CORN OR FLOUR TORTILLA WITH ENCHILADA SAUCE AND MOZZARELLA CHEESE TOPPED WITH SOUR CREAM AND GUACAMOLE
  43. MACARONI AND CHEESE
    PENNE PASTA MIXED WITH FOUR CHEESE BLEND (PARMESAN, GOAT, FONTINA AND WHITE CHEDDAR), FLOUR, BUTTER, ONION, MILK, SALT, PEPPER, THYME, BAY LEAF AND NUTMEG TOPPED WITH BREAD CRUMBS
  44. MUSHROOM NUTLOAF
    SHITAKE MUSHROOMS, OYSTER MUSHROOMS, AND BUTTON MUSHROOMS WITH WALNUTS, CASHEWS, ONIONS, GARLIC, BROWN RICE, GRUYERE CHEESE, COTTAGE CHEESE, SALT AND PEPPER TOPPED WITH MARINARA SAUCE
  45. PENNE PRIMAVERA PASTA
    PESTO, VEGETABLES, PARMESAN CHEESE, PEPPER AND LEMON ZEST
  46. CAPELLINI PASTA
    MARINARA AND BREAD CRUMBS
  47. PAPPADELLE PASTA
    BLANCHED BITTER GREENS, ASSORTED MUSHROOMS, POACHED EGG, BLACK PEPPER, BREAD CRUMBS AND LEMON ZEST
  48. ZINC SALAD
    MIXED GREENS WITH ROMA TOMATOES, FETA CHEESE, PINE NUTS, CROUTONS, KALAMATA OLIVES WITH ZINC VINAIGRETTE
  49. BABY ROMAINE SALAD
    BABY ROMAINE LETTUCE WITH RUBY RED GRAPEFRUIT, RED ONIONS, AVOCADO, FROMAGE DE AFFINOIS, DRESSED WITH ZINC PT REYES BLUE DRESSING
  50. BEET AND AVOCADO SALAD
    FRISEE GREENS, SLICED AVOCADO, ROASTED BEETS, ORANGE SEGMENTS, GOAT CHEESE AND WALNUTS DRESSED WITH EVOO

    EVOO- EXTRA VIRGIN OLIVE OIL
  51. CHEF'S SALAD
    FRESH GREEN BEANS, AVOCADO, FINGERLING POTATOES, FRENCH OLIVES, DRESSED WITH ZINC LEMON VINAIGRETTE
  52. THAI SALAD
    CABBAGE, PERSIAN CUCUMBERS, CARROTS AND SPROUTS TOSSED WITH BROWN RICE AND TOPPED WITH SOY SAUCE BRAISED TOFU DRESSED IN ZINC THAI DRESSING
  53. ZINC FRIES
    POTATOES FRIED AND LIGHTLY SALTED
  54. LUNCH/DINNER QUICHE PLATE
    QUICE SERVED WITH CHOICE OF SOUP OR VEGETARIAN BLACK BEAN CHILI AND A SIDE SALAD OF MIXED GREENS WITH ROMA TOMATOES, FETA CHEESE AND BALSAMIC VINAIGRETTE
  55. TOSTADA
    ONE/TWO CRISPY CORN TORTILLA WITH BLACK BEAN CHILI, CHEDDAR CHEESE, PICO DE GALLO, SPICY SALSA, LETTUCE, GUACAMOLE AND A DOLLOP OF SOUR CREAM
  56. LUNCH/ DINNER BURRITO
    BLACK BEANS, BROWN RICE, PICO DE GALLO AND WHITE CHEDDAR CHEESE WRAPPED IN A LARGE FLOUR TORTILLA

    NO TORTILLA FOR BOWL
  57. ASPARAGUS SANDWICH
    TOASTED SOURDOUGH BREAD WITH PUREED CAULIFLOWER, ROASTED ASPARAGUS, POACHED EGG, WHITE CHEDDAR CHEESE AND BREAD CRUMBS

    SERVED WITH A SIDE SALAD OF MIXED GREENS, ROMA TOMATOES, FETA CHEESE AND BALSAMIC VINAIGRETTE
  58. VEGETARIAN BLACK BEAN CHILI
    CHILI MADE WITH TOMATOES, BELL PEPPER, ONION, BLACK BEANS AND GARLIC.

    TOPPED WITH GREEN ONIONS, SOUR CREAM AND TOMATOES

    SERVED WITH GARLIC KNOTS
  59. CORN CHOWDER SOUP
    LOW-FAT MILK, CORN, ONIONS, RED PEPPER, SALT, PEPPER AND SUGAR

    SOUP TOPPING: ROASTED RED PEPPERS WITH CRUSHED HAVA CHIPS
  60. CURRIED RED LENTIL
    ONIONS, GARLIC, GINGER, CURRY POWDER, CHILI FLAKES, SUGAR, RED LENTILS, LIME, SALT, 1/2 N 1/2, AND WHIPPING CREAM

    SOUP TOPPING: SHREDDED COCONUT WITH HAZELNUTS
  61. GARDEN PEA
    ONIONS, LOW-FAT MILK, BUTTER, PEAS, SALT, PEPPER AND VEGETABLE BROTH

    SOUP TOPPING: PARSLEY
  62. GINGER CARROT
    CARROTS, GINGER, CURRY, WHITE POWDER, CUMIN, ONIONS, BUTTER AND SPICES

    SOUP TOPPING: SOUR CREAM
  63. MUSHROOM CELERY ROOT
    POTATO, LEEK, CELERY ROOT, ONION, SHITAKE MUSHROOMS, OYSTER MUSHROOMS, BUTTON MUSHROOMS, GARLIC, NUTMEG, OLIVE OIL, THYME, BUTTER, SALT, PEPPER, ROSEMARY AND SAGE
  64. TOMATO SAFFRON RICE
    TOMATOES, ONIONS, GARLIC, SAFFRON, BROWN RICE, BUTTER, CREAM, 1/2 N 1/2, SALT, PEPPER, BASIL AND TOBASCO

    SOUP TOPPING: BASIL
  65. BUTTERNUT SQUASH
    BUTTERNUT SQUASH, ONION, CAULIFLOWER, WHIPPING CREAM, BUTTER, CURRY, VEGETABLE BROTH SALT AND WHITE PEPPER

    SOUP TOPPING: SOUR CREAM
  66. CHILLED CUCUMBER
    BUTTERMILK, CUCUMBER, PLAIN YOGURT, GREEN ONION, LEMON JUICE, SALT AND WHITE PEPPER

    SOUP TOPPING: CHOPPED WALNUTS
  67. CALIFORNIA VEGETABLE
    ONIONS, LEEKS, CARROTS, POTATOES, CELERY, GREEN BEANS, TOMATOES, ZUCCHINI, PASTA SHELLS, WHITE BEANS, OLIVE OIL, SALT AND PEPPER

    SOUP TOPPING: PESTO
  68. BISTRO LENTIL
    LENTILS, SWISS CHARD, OLIVE OIL, GARLIC, CILANTRO, CHILI FLAKES, BAY LEAVES, WHITE ONIONS, CUMIN, VEGETABLE BROTH, SALT AND WHITE PEPPER

    SOUP TOPPING: CILANTRO
  69. FENNEL LEEK
    POTATOES, FENNEL, LEEKS, ONION, GARLIC, OLIVE OIL, SALT AND PEPPER
  70. LENTIL
    POTATOES, CELERY, ONIONS, GARLIC, SPICES, LENTILS, CRUSHED CHILI PEPPER, VEGETABLE BROTH, SALT AND PEPPER

    SOUP TOPPING: CROISTINI WITH PARMESAN CHEESE AND PARSLEY
  71. LIMA BEAN
    LIMA BEANS, OLIVE OIL, ONION, CELERY, POTATOES, GARLIC, PARSLEY, SALT, PEPPER, OREGANO AND VEGETABLE BROTH

    SOUP TOPPING: CROISTINI WITH PARMESAN CHEESE AND PARSLEY
  72. MEXICAN SPRING VEGETABLE
    VEGETABLE STOCK, CILANTRO, JALEPENOS, RADISHES, GREEN CABBAGE AND TORTILLA CHIPS

    SOUP TOPPING: RADISHES AND CABBAGE
  73. MOROCCAN CHICKPEA
    CHICKPEAS, ONION, CELERY, OLIVE OIL, TUMERIC, BLACK PEPPER, CINNAMON, CILANTRO, VEGETABLE BROTH, LENTILS, NOODLES, AND PARSLEY

    SOUP TOPPING: CILANTRO
  74. POSOLE
    YELLOW ONION, JALEPENO, BAY LEAVES, OLIVE OIL, ROASTED GREEN CHILIES, VEGETABLE BROTH, CUMIN, TOMATOES, HOMINY, CORN, WATER, SALT, PEPPER, CILANTRO, GREEN CABBAGE AND AVOCADO

    SOUP TOPPING: SIDE OF LIME
  75. SPINACH POTATO SOUP
    POTATO, LEEKS, ONION, SPINACH, GARLIC, VEGETABLE BROTH, PARSLEY, LEMON JUICE AND LEMON RIND

    SOUP TOPPING: PARSLEY
  76. SPLIT PEA SOUP
    POTATOES, CELERY, ONIONS, GARLIC, SPLIT PEAS, SALT, PEPPER, CUMIN AND VEGETABLE BROTH

    SOUP TOPPING: PARSLEY
  77. TUSCAN WHITE BEAN
    OLIVE OIL, TOMATOES, GARLIC, ROSEMARY, THYME, SAGE, OREGANO, WHITE BEANS, SALT, PEPPER, CRUSHED RED PEPPERS AND VEGETABLE BROTH

    SOUP TOPPING: CROISTINI WITH PARMESAN CHEESE AND PARSLEY
  78. CHILLED GAZPACHO
    CUCUMBERS, TOMATOES, GARLIC, ONIONS, WHITE VINEGAR, OLIVE OIL, SALT AND PEPPER

    SOUP TOPPING: CROUTONS AND PARMESAN CHEESE
  79. BREAKFAST BAR
    FLOUR, BAKING SODA, BAKING POWDER, SUGAR, SALT, BUTTER, ALMONDS, DRIED CHERRIES, RAISINS, CURRANTS, FLAX SEDD, ORANGE ZEST, BUTTERMILK AND CINNAMON
  80. OATCAKE
    EGG WHITES, LOW-FAT BUTTERMILK, CANOLA OIL, WHOLE ROLLED OATS, WHOLE WHEAT FLOUR, WHEAT GERM, PECANS, APPLESAUCE, CINNAMON AND NUTMEG
  81. CROISSANT
    FLOUR, SUGAARM SALT, EGGS, YEAST, BUTTER
  82. TYPES OF SCONES
    • CRANBERRY
    • CURRANT
    • GINGER
    • SOUR CHERRY
  83. TYPES OF MUFFINS
    • BANANA BRAN
    • BLUEBERRY
    • BLUEBERRY CORNMEAL
    • CARROT APPLE
    • CRANBERRY WALNUT
    • GLUTEN-FREE
    • MILLET
    • RASPBERRY ALMOND
  84. FRENCH TOAST
    3 SLICES OF FRENCH BAGUETTE SOAKED IN EGG CUSTARD THEN BAKED

    SERVED WITH MAPLE SYRUP, CANTELOPE AND TWO PIECES OF PINEAPPLE
  85. WAFFLE
    SERVED WITH MAPLE SYRUP AND ORANGE BUTTER
  86. BABY DUTCH PANCAKE
    SERVED WITH FRESH BERRIES

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