C E L E B R I T Y

WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008

LUNCH #1
APPETIZERS
COLD APP
Caprese Salad- Beef steak tomatoes, mozzarella cheese, balsamic reduction, fresh basil leaves and etra vir!in olive oil"

#O$ APP
%rito &isto- Calamari rin!s, 'hole rock shrimp and ba( scallops, milk marinade )milk, !arlic, parsle(*, seasoned flour, tomato-basil aioli
)ma(onnaise, olive oil, tomato paste, diced tomato, shallot, basil, lemon +uice, pepper*
SALAD
,ed leaf, !reen leaf and ice ber! lettuce, 'ith thin sliced celer(, cherr( tomatoes and cucumbers"

CO&BO PLA$- )C#--S-, &-A$, -$C*
Spanish chorizo, mortadella and salami, assorted pickled ve!etables, !rain( mustard and pepperconi pepper )hot pickled .talian pepper*
%,/.$ PLA$-
Seasonal fruits of the da( served 'ith cherr( chocolate bread and a lo' fat (o!urt dip )(o!urt, mint, lemon +uice, hone(*"
C#-%0S SO/P O% $#- DA1
DRESSINGS Blue Cheese, 2333 .sland, 4inai!rette
ENTREES
-55
Smoked Salmon %rittata- .talian flat omelet 'ith smoked salmon and chives, topped 'ith saut6ed spinach and roasted fin!erlin! potatoes, sour cream
and chopped scallions"
PAS$A
4e!etable Lasa!na- ,oasted e!!plant, zucchini, red onions, and tomato, pasta, spinach and herbs 'ith mozzarella and parmesan, pink pesto cream
)b6chamel, sun dried tomato pesto, pink peppercorns*"
S-A%OOD
Blackened $ilapia- $ilapia fillet, Ca+un spice, +ulienne sno' peas and carrots, cantaloupe vinai!rette )fresh cantaloupe, champa!ne vine!ar, !in!er,
(o!urt and lime +uice*, lemon 'ed!e"
&-A$
,oast Chicken- Breast of chicken )marinated in oil, parsle(, rosemar(, th(me and sa!e*, roasted on skin until crisp, cream( mashed potatoes, !reen
beans and +ulienne red pepper, rich chicken +us )chicken stock, mushrooms and herbs*, !arnished 'ith rosemar("
SA7D8.C#
Co'bo( Bur!er- Beef bur!er patt(, sesame roll, BB9 sauce, cheddar cheese, avocado and tomatoes, tobacco onions ) deep fried thin sliced onions,
tossed in spice miture, %rench fries"

DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH #2
APPETIZERS
COLD APP
Salad 7i=oise- blanched !reen beans, russet potatoes, flaked tuna, black olives, tomato and hard-boiled e!!, dressin!> %rench 4inai!rette )lemon +uice,
shallot, mustard, olive oil, salt, pepper*, anchov( fillet"
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008

#O$ APP
Stuffed &ushrooms- $hree mushroom caps stuffed 'ith crab, S'iss and parmesan cheeses, fresh herbs, ma(onnaise, breadcrumbs" Served 'ith bib
lettuce and mAche, and lemon-herb oil"
SALAD
Ceasar Salad- ,omaine lettuce, Caesar dressin! )anchov(, !arlic, mustard, 8orcestershire sauce, red 'ine vine!ar, olive oil*, !arlic croutons"
CO&BO PLA$- )C#--S-, &-A$, -$C*
&ezze Platter- #ummus )Chick peas, olive oil and sesame tahini, lemon, !arlic* baba!anoush )a puree of e!!plant, (o!urt, !arlic, lemon*, panzanella
salad )croutons tossed 'ith diced tomatoes, herbs, olive oil and lemon +uice*, tabouleh )bul!hur 'heat, parsle(, lemon, tomato, cucumber, red onion*,
feta cheese and pita trian!les
%,/.$ PLA$-
Seasonal &elon- Slices of cantaloupe, hone( de' and 'ater melon, !rilled multi!rain bread and fi! puree )fi!s, 'ater, balsamic, su!ar, lemon*,
rum s(rup )dark rum, !in!er, pepper, 'ater, su!ar*
C#-%0S SO/P O% $#- DA1
DRESSINGS ,anch, %rench 4inai!rette, S'eet-n-Sour
ENTREES
-55
#am and Spinach Cocotte- Dice ham, spinach, b6chamel and e!!s baked in a ramekin, toasted brioche, tomato compote )diced tomato, herbs and onion
cooked thick*.
PAS$A
An!el #air Arrabiata- $hin pasta, shallots, !arlic, chili flakes and tomatoes" 5arnished 'ith shaved parmesan and !arlic toast"
S-A%OOD
Chilled Salmon- Salmon poached in 'hite 'ine court bouillon," Chilled, served on a cream( (o!urt-cucumber salad )(o!urt, lemon, cucumber, red
onion, parsle(*, saffron emulsion )lemon, mustard, tomato, saffron and etra vir!in olive oil*, dill spri! and lemon 'ed!e"

&-A$
Chicken Paillard- 5rilled skinless, boneless chicken breast pounded thin, &editerranean salad )zucchini, peppers, mushrooms, olives, ore!ano, parsle(
and feta cheese*, basil pesto and hummus"
SA7D8.C#
Strip Steak Sand'ich- 5rilled striploin steak, toasted ba!uette, fresh 'atercress and cherr( tomatoes, onion rin!s and !reen peppercorn mustard )Di+on
mustard, !reen peppercorns, lemon, shallot*"
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH #
APPETIZERS
COLD APP
Summer 4e!etable ,oll- ,ice paper roll 'ith +ulienne carrots, peppers, zucchini, cabba!e, mint, cilantro and bean sprouts, 'ith chopped toasted
peanuts and $hai chili sauce )sushi rice vine!ar, su!ar, chicken stock, lime, !in!er, red chile sambal*"

#O$ APP
Spinach Artichoke Dip-Spinach, artichokes, roasted +alapenos, b6chamel, !ru(ere, ,omano cheese, lime +uice 'ith toast points"
SALAD
$uscan Bread Salad- $oasted croutons, roasted peppers, !oat cheese, red onion, sun dried tomato, fresh tomato, parsle(, etra vir!in olive oil and red
'ine vine!ar, !reen leaf lettuce, fried croutons of polenta"
CO&BO PLA$- )C#--S-, &-A$, -$C*
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008
Smoked %ish Plate- Smoked salmon, trout and halibut 'ith a horseradish crBme fraiche (o!urt, sour cream, lemon, horseradish*, red onion rin!s,
capers, dill, pumpernickel toast"
%,/.$ PLA$-
Berr( Basket- Seasonal berries in ph(llo cup 'ith oran!e crBme fraiche and spri! of mint"
C#-%0S SO/P O% $#- DA1
DRESSINGS Blue Cheese, 2333 .sland, 4inai!rette
ENTREES
-55
9uiche Lorraine- Spinach, ham, onions, custard )e!!s and heav( cream* baked in a savor( pie crust, salad of 'atercress and mAche, herb vinai!rette and
cherr( tomatoes"
PAS$A
Pasta Primavera- Penne pasta tossed 'ith carrots, onions, red pepper, zucchini, broccoli florets and herb pesto" 5arnished 'ith parmesan cheese"
S-A%OOD
S'ordfish Brochette- 5rilled brochettes of s'ordfish ); pc each ske'er* on lemon!rass, cilantro rice, bacon chimichurri sauce )Parsle(, cilantro,
!arlic, olive oil and cooked bacon*, cherr( tomatoes and red pepper +ulienne"

&-A$
Pork Schnitzel- Pounded C breaded pork cutlet)flour, e!!, breadcrumb*, fried, 'arm potato salad ) potatoes, onions, !reen beans, bacon, mustard and
herbs*, lemon-caper butter sauce )lemon, 'hite 'ine, cream, shallots, butter, capers, parsle(*, chives and a charred lemon 'heel"
SA7D8.C#
BB9 Beef Short ,ib Sand'ich- Shredded short rib, bbD sauce, Eaiser bun, %rench fries and cream( colesla' )!reen cabba!e, carrots, red cabba!e,
ma(onnaise, su!ar, apple cider vine!ar*"
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH #!
APPETIZERS
COLD APP
Chicken 8aldorf- Diced chicken, celer(, apples, !rapes and 'alnuts, 'ith ma(onnaise and lemon +uice, !reen leaf and apple +ulienne"

#O$ APP
Cheese %ondue- Parmesan, cheddar and !ru(ere cheese mied 'ith b6chamel and kirsch" Served in a ramekin 'arm 'ith roasted mushrooms, bread
croutons and 'atercress"
SALAD
Spinach Salad- Bab( spinach, chopped bacon and diced hard boiled e!!, tossed in a mustard vinai!rette"
CO&BO PLA$- )C#--S-, &-A$, -$C*
Countr( Pate- Chicken, duck and !oose liver pates served 'ith Cumberland sauce )red currant +am and oran!e +uice* 5arnished 'ith !herkins, parsle(
and brioche toast"

%,/.$ PLA$-
%ruit and Cotta!e Cheese- Apples, pears, fi!s and prunes 'ith cotta!e cheese, raspberr( !arnish"
C#-%0S SO/P O% $#- DA1
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008
DRESSINGS ,anch, %rench 4inai!rette, S'eet-n-Sour
ENTREES
-55
-!!s Benedict- $'o poached e!!s, !rilled Canadian Bacon, -n!lish muffin, hollandaise sauce )e!! (olks, clarified butter, lemon* roast potatoes and
!rilled tomato half"
PAS$A
Pad $hai- ,ice noodles, shredded chicken, ba( shrimp and e!!, spic( sauce )$hai fish sauce, so(, !arlic, scallions, chile, sushi rice vine!ar, chicken
stock, cilantro*, bell peppers, scallions and toasted peanuts
S-A%OOD
5rilled Salmon-Salmon fillet, boiled ne' potatoes, sno' pea chiffonade and red pepper brunoise, lemon butter sauce )shallots, leeks, lemon +uice,
'hite 'ine, lemon zest, cream, 'hole butter*"

&-A$
&eat Loaf- Baked !round beef mied 'ith onions, carrots and !arlic, butter mashed potatoes )russet potatoes, salt,p epper, butter, fork mashed* ,
mushroom-beef !rav( )reduced veal stock, beef drippin!s, rou, mushrooms*, !reen beans, mushroom caps and red pepper brunoise"
SA7D8.C#
$urke( Club-$urke( breast, toasted 'hite bread, S'iss cheese, lettuce and tomatoes" Cut in four and served 'ith %rench fries"
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH #"
APPETIZERS
COLD APP
Asian Chicken Salad- Chicken breast, shiitake mushrooms, mandarin oran!e, iceber! lettuce and 7apa cabba!e, sesame vinai!rette )shallots,
scallions, !arlic, chile paste, sesame oil, ve! oil, so(, su!ar* 'ith sesame seeds, cashe's and fried rice noodles"

#O$ APP
Spinach-%eta $urnovers- Spinach, feta cheese, dill, !arlic and on ions in ph(llo dou!h, smoked tomato sauce )roast tomatoes, onions and !arlic,
chicken stock, smoke, parsle(, lemon and ore!ano* 'ith black olives, feta cheese, pine nuts and dill spri!"
SALAD
5reek Salad- $omatoes, cucumber, feta cheese, black olives, red onion and iceber! lettuce, in red 'ine and ore!ano vinai!rette )red 'ine vine!ar,
olive oil, parsle(, ore!ano, shallots, !arlic, pepper*
CO&BO PLA$- )C#--S-, &-A$, -$C*
Artisan Cheese- Brie, !oat and cheddar cheese 'ith 'alnut bread, pear, hone( and pink peppercorns"
%,/.$ PLA$-
Citrus Salad- Oran!e, !rapefruit and tan!erine se!ments, 'ith champa!ne sorbet and mint spri!"
C#-%0S SO/P O% $#- DA1
DRESSINGS Blue Cheese, 2333 .sland, 4inai!rette
ENTREES
-55
8estern Omelet- Peppers, ham and onion, e!!s, cream 'ith !rilled tomato, saut6ed button mushrooms and cantaloupe"
PAS$A
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008
Spa!hetti and &eat Balls- Pasta, tomato sauce )$omatoes, tomato paste, onion, !arlic, herbs*, beef meatballs, parmesan cheese and !arlic bread stick"
S-A%OOD
#erb Crusted Lemon Sole- Lemon sole crusted 'ith panko, parlse(, th(me and ore!ano, !reen pea puree )-n!lish peas, +alapeno, shallot, lemon,
olive oil*, cauliflo'er florets, lemon-caper sauce )olive oil, e!! and mustard*"

&-A$
Lamb Curr(- $ender lamb ste'ed in &adras curr( sauce )onions, !arlic, dried chiles, &adras curr( po'der, !in!er, lemon, lamb stock*, basmati rice,
papadum, man!o chutne( and cilantro spri!"
SA7D8.C#
Phill( Cheese steak- Saut6ed shaved beef, onions, peppers and button mushrooms, on hoa!ie roll 'ith provolone cheese, %rench fries"
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH ##
APPETIZERS
COLD APP
,oast Beet $art- ,oasted red beets, pastr( shell, !oat cheese custard 'ith mied herb salad )parsle(, basil, celer( leaf, chervil* and lemon oil"

#O$ APP
Beef %a+ita $ostada- Skirt steak marinated in !arlic, chiles, onions, 8orcestershire and so(, 'ith +ulienne onions and pepper on crisp( corn tortilla
tostadas 'ith !uacamole, sour cream and salsa fresco )tomato, onion, +alapeno, lime, olive oil* and cilantro"
SALAD
5reen Crunch- ,omaine and iceber! 'ith edamame, cucumber, aspara!us, !reen beans 'ith red pepper"
CO&BO PLA$- )C#--S-, &-A$, -$C*
Assorted Sausa!es- Lamb, Chorizo and apple-chicken sausa!es, served 'ith a !reen lentil salad and !rain( and re!ular mustard"
%,/.$ PLA$-
$ropical %ruits- Pineapple, man!o, l(chee nut fruits served 'ith a cocnut and mint drizzle"
C#-%0S SO/P O% $#- DA1
DRESSINGS ,anch, %rench 4inai!rette, S'eet-n-Sour
ENTREES
-55
-!!s %lorentine- Poached e!!s, creamed spinach, -n!lish muffin, hollandaise sauce"
PAS$A
%usilli- %usilli pasta, chicken breast, florets of broccoli and smoked !arlic infused olive oil"
S-A%OOD
%ish C Chips- Cod, beer batter, fried !olden, 'ith %rench fries and tartar sauce )&a(onnaise, pickles and lemon, onion*
&-A$
Steak %rites- Sirloin steak char !rilled and served 'ith thin cut %rench fried and b6arnaise sauce )hollandaise, tarra!on, shallot, 'hite 'ine vine!ar*
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008
SA7D8.C#
5rilled Brat'urst- Sausa!e !rilled, hoa!ie bun, sauerkraut and !rain( mustard" %rench fries on the side"
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
LUNCH #$
APPETIZERS
COLD APP
Smoked $rout Salad- Smoked trout, !reen lettuce, !rapefruit, toasted almonds and horseradish crBme fraiche

#O$ APP
$hai Beef Sata(- &arinated spic( strips of beef !rilled and served 'ith a peanut sauce"

SALAD
.ceber! Salad- .ceber! lettuce 'ith sliced cucumbers and shaved red onion" ,adish splinters"
CO&BO PLA$- )C#--S-, &-A$, -$C*
5rilled 4e!etables- Fucchini, e!!plant, sDuash, and peppers !rilled 'ith ore!ano vinai!rette )red 'ine vine!ar, balsamic vine!ar, shallots, !arlic,
pepper, olive oil, ore!ano, basil, parsl(*"
%,/.$ PLA$-
%rozen %ruits- Sunburst !rapes, peaches, pineapple and blueberries served frozen 'ith cinnamon-apple cider sauce"
C#-%0S SO/P O% $#- DA1
DRESSINGS Blue Cheese, 2333 .sland, 4inai!rette
ENTREES
-55
8ild &ushroom 9uiche- 8ild mushrooms, e!! custard )e!!s, cream, pepper* pastr( tart, !rilled scallion and pepper relish )roast red, (ello' and !reen
peppers, lemon, olive oil, herbs, shallots, pepper*
PAS$A
Pasta Primavera- Spa!hetti tossed in basil pesto 'ith broccoli, carrots, (ello', sDuash, tomatoes and zucchini"
S-A%OOD
#one(-&iso 5lazed Snapper- Baked snapper baked, hone(-miso !laze )hone(, miso, !in!er, scallion, lime* steamed so( beans )edamame* and bab(
corn fried rice )basmati rice, scallions, !arlic, sesame oil, bean sprouts, bab( corn, red peppers, cilantro*"

&-A$
Southern %ried Chicken- Buttermilk marinated )buttermilk, !arlic, onion po'der, parsle(, sa!e, th(me* chicken )beast and thi!h* pepper flour, deep
fried, colesla' )!reen cabba!e, red cabba!e, carrots, ma(onnaise, su!ar, apple cider vine!ar*, char !rilled corn on the cob"
SA7D8.C#
&ahi &ahi $acos- Seared mahi mahi, corn tortilla taco shell, fresh tomato salsa )tomato, tomato puree, +alapeno, lime, cilantro, onion*, !uacamole
)avocado, onion, !arlic, lime, cilantro, olive oil* and black beans )beans, onion, ham hock, !arlic, chicken stock, chile po'der*
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C E L E B R I T Y
WAITER'S MANUAL FOR LUNCH SERVICES STANDARD 2008
DESSERTS
D-SS-,$ 2
$raditional cream( e!! custard baked 'ith a !olden su!ar crust" Served 'ith citrus fruits inside of a tulip basket"
D-SS-,$ :
$raditional individual cheesecake topped 'ith fresh raspberr(, served 'ith man!o coulis"
D-SS-,$ ;
D-SS-,$ <-7O S/5A, ADD-D
.C- C,-A&S
SO,B-$
?@:;@ :32<