Dear ServiceNow Team:
It has been a pleasure engaging with all of you over the past few weeks. As I know some of you were unable to attend the tasting in person, we wanted to put together an overview of the tasting experience we cultivated for your teams in San Diego and Santa Clara.
From operating several public restaurants, feeding iconic corporations, and serving millions of meals annually, we feel that we truly understand how to deliver restaurant quality food in a corporate setting.
Our food philosophy hinges on local food, cooked simply — something that resonates with people across the globe. Our tasting was centered on fresh ingredients, cooking from scratch, and authentic preparations. I firmly believe that seasonal ingredients, grown properly, taste delicious — and we shouldn’t get in the way of that!
Together, I think we have the opportunity not only to enhance the way your employees view their work environment every day, but also create a collection of destination spaces. We look forward to working within your vision to create a one-of-a-kind culinary destination.
Sincerely,
Fedele Bauccio President & CEO Bon Appétit Management Company
G R E E N H U M M U S
kenter farms spinach and pea hummus, roasted eggplant, feta, chickpea, evoo, olives, dill, mint, root chips
J A C K F R U I T T I N G A TO S TA D A
la Fortaleza corn tostada, black beans, chipotle adobo shredded jackfruit, queso fresco, pickled radish
D E CO N S T R U C T E D P O K E B O W L
sushi rice, watermelon poke, king oyster mushroom, hearts of palm, cucumber, garcia organics avocado, pickled daikon, sriracha sauce, wasabi mayo, pickled ginger, toasted sesame seeds, furikake-nori
B R I C K C H I C K E N
french cut chicken breast, gingerorange sauce, tahini cream cauliflower, babe farms garlic bok choy
M A R I P O S A R A N C H B E E F B I R R I A
guajillo chili braised beef, polenta, pickled red onion, delicata squash, apple chimichurri
S C A L LO P C R U D O
bernard ranches citrus sauce, ginger, mint, chives, Fresno chilies
F LO U R L E S S C H O CO L AT E C A K E
barry callebeaut belgian dark chocolate, praline butter cream, chocolate batons
L E M O N R A S P B E R RY TA RT lemon curd, raspberry glaze, pate sucre
G R E E N H U M M U S
kenter farms spinach and pea hummus, roasted eggplant, feta, chickpea, evoo, olives, dill, mint, root chips
J A C K F R U I T T I N G A TO S TA D A
la Fortaleza corn tostada, black beans, chipotle adobo shredded jackfruit, queso fresco, pickled radish
D E CO N S T R U C T E D P O K E B O W L sushi rice, watermelon poke, king oyster mushroom, hearts of palm, cucumber, garcia organics avocado, pickled daikon, sriracha sauce, wasabi mayo, pickled ginger, toasted sesame seeds, furikake-nori
B R I C K C H I C K E N
french cut chicken breast, ginger-orange sauce, tahini cream cauliflower, babe farms garlic bok choy
M A R I P O S A R A N C H B E E F B I R R I A
guajillo chili braised beef, polenta, pickled red onion, delicata squash, apple chimichurri
S C A L LO P C R U D O
bernard ranches citrus sauce, ginger, mint, chives, Fresno chilies
F LO U R L E S S C H O CO L AT E C A K E
barry callebeaut belgian dark chocolate, praline butter cream, chocolate batons
L E M O N R A S P B E R RY TA RT
lemon curd, raspberry glaze, pate sucre
OAT FLOUR CHOCOLATE VANILLA RASPBERRY CAKE
