C U L I N A RY P L AY B O O K
TABLE OF CONTENTS THE FOUNDATION Food Philosophy..........................................................................................2 Culinary Team...............................................................................................4 Core Culinary Standards..........................................................................6 MENUS The Cycle of Success............................................................................... 10 Seasonality.................................................................................................... 14 Menu Writing Guidelines...................................................................... 16 Menu Writing Adjectives...................................................................... 20 Menu Templates....................................................................................... 22 Core Menu................................................................................................... 26 Veg Revolution.......................................................................................... 28
Sustainability.............................................................................................. 30 Waste Not ...................................................................................................32 Menu Management................................................................................. 34 FOOD PRODUCTION STANDARDS General Production Standards........................................................... 38 Daily Production Sheets........................................................................ 44 Daily Production Meetings..................................................................48 Standardized Recipes............................................................................. 52 Menu Substitutions................................................................................. 56 Unused Portions....................................................................................... 58 Meal Service Support............................................................................. 62
THE FOUNDATION
T H E F O U N DAT I O N
Food Philosophy
“We have a passion for creating memorable experiences through quality ingredients, culinary traditions and sustainable practices.”
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T H E F O U N DAT I O N
Culinary Team
Our Corporate Executive Chefs elevate resident and retail cafe experiences by providing hands-on culinary training in new recipe development, menus and programs. This core team also serves as a resource in meeting standards for purchasing, production, retail, sanitation, food quality, automated production systems and culinary training. Click here to review the Corporate Executive Chef (CEC) contact list.
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T H E F O U N DAT I O N
Core Culinary Standards
• We only use fresh fruit. • We make our sauces and soups from scratch. • We use fresh seasonal vegetables, when available. • We only use rBGH-free milk and yogurt products. • We only serve chicken and turkey raised without the use of human antibiotics. • We use sustainable seafood, per the Monterey Bay Aquarium Seafood watch list. • We only use pasteurized, cage-free shell eggs. • We use fresh potatoes and real butter in our mashed potatoes. • We serve pizza crust baked in-house. • We use only FAD-free canned tuna. • We roast and slice all meats in-house. • We only cook with healthy alternatives for oils. • We limit the use of artificial colorings and flavorings.
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MENUS
MENUS
The Cycle of Success
Whether serving residents or guests in our cafes, it is vital to continually evaluate your menus using the cycle of success: Resident/Guest Focused: Are you anticipating your resident/guest wants or needs? What are your demographics? What is important to them? A wise man once said, “If you want to know what your resident thinks, just ask them.” Customize Menu & Services: Only after you have sought to truly understand your customer and what’s important to them can you start to customize your menu and services. Keep in mind demographics, regional preferences, acuity level, budget, staffing, equipment, etc. Remember, engage your entire team in the process. Many of the best ideas come from those who are closest to your residents & guests.
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Compile & Analyze Data: Validating your work is crucial/ extremely valuable after your menu is customized. Gain beneficial feedback by evaluating data from resident satisfaction scores, verbatims and retail surveys. Continually Change: Upon understanding our residents/guests, customizing your menu, and compiling and analyzing the data, you need to take action. Armed with the knowledge and tools to anticipate needs, you are starting the process of satisfying residents and guests for years to come. To serve the best culinary experience possible at your business, use the following seasonality guide and menu tools to create customized menu experiences all year long:
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MENUS
Seasonality
Seasonality makes all the difference in restaurant menus. There is nothing like that first taste of roasted butternut squash on a fall menu or the burst of flavor that comes from summer’s first bite of watermelon. Regionality will dictate what seasonality means in your business, but the below chart provides helpful guidelines to assist in your planning.
SPECIALITY JUICES/ SMOOTHIES FOR BREAKFAST
AQUA FRESCA
HANDFRUIT
PASTRY
MUFFIN OR TEA BREAD
JANUARY
Tangerine Juice
Citrus
Bananas, Navel Oranges, Clementin, Grapefruits, Asian Pears
Citrus
Orange Almond
FEBRUARY
Grapefruit Juice
Pineapple
Bananas, Oranges, Tangerine, Mandarin Orange, Bartlett Pears
Citrus
Chocolate
MARCH
Fresh Pressed Carrot Juice
Citrus
Tangerine, Blood Oranges, Clementine, Kumquats, Cranberries
Golden Pineapple Apricot
Pistachio
APRIL
Raspberry Smoothie
Cantaloupe
Red Pears, Blood Oranges, Bananas, Golden Pineapples, Red Grapes
Golden Pineapple Apricot
Coffee Cake
MAY
Orange Strawberry Juice
Honeydew
Asian Pears, Apricots, Bell Tangerine, Navel Oranges
Strawberry Lemon
Lemon Raspberry
JUNE
Strawberry Smoothie
Strawberry
Peaches, Plums, Mango, Cherries
Strawberry Lemon
Strawberry
JULY
Blueberry Smoothie
Blueberry
Peaches, Plums, Nectarines, Pluots, Organic Cherries
Peach, Plum, Blueberry
Ginger Plum
AUGUST
Peach Smoothie
Watermelon
White Peaches, Casaba Melons, White Nectarines, Plums, Watermelons
Peach, Plum, Blueberry
Peach
SEPTEMBER
Orange Golden Pineapple Juice
Cucumber
Gala, McIntosh, Empire, Jona, Gold Apples, Bosc Pears
Local Apples Local Pears
Apple Cinnamon
OCTOBER
Spiced Apple Cider
Mango
McIntosh, Granny Smith, Cortland Apples, Asian Pears
Local Apples Local Pears
Pumpkin Spice
NOVEMBER
Pomegranate Cider
Pear
Bosc, Seckel Pears, Clementine, Cranberries, Lady Apples, Pomegranate
Local Apples Local Pears
Banana Nut
DECEMBER
Cranberry Cider
Ginger Lemon
Red Bartlett, Anjou Pears, Tangerines, Navel Oranges,Clementine, Cranberries
Florida Citrus
Cranberry Orange
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MENUS
Menu Writing Guidelines
1. I dentify Cuts of Meat E.g. French Cut Chicken Breast, Tenderloin of Veal, Center Cut Pork Chop. 2. M ethod of Preparation Specify method of preparation, e.g. Pan Seared Potato Crusted Salmon, Braised Lamb Shanks, Poached Filet of Sole, Sautéed Scallopine of Veal, Pan Smoked Loin of Tuna, etc. 3. Origin and Region of Foods Note origin items whenever possible, e.g. Thai lacquered Tenderloin of Pork, Atlantic Cod Cakes, Vermont Cob Smoked Chicken, Caribbean Blue Prawns, Native Sweet Corn, Jersey Tomatoes, Calamata Olives, Parma Prosciutto, etc. 4. Seasonality Menu offerings should reflect seasonal food items, e.g. asparagus and grilled foods in the spring and summer, blueberries in the summer, cranberries in the fall, and stews in the winter. 5. Wording of Menus Use commonly understood phrasing when listing items on your menus, e.g. ‘Braised Veal Shank with Lemon and Fresh Sage’ instead of ‘Osso Bucco,’ ‘Pan Seared Sirloin of Beef with Three Peppercorn and Cognac Sauce’ instead of ‘Steak Au Poivre,’ etc.
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6. Sauces Offer relishes, chutneys, and reductions in place of traditional cream and butter-based sauces. e.g. Grilled Atlantic Swordfish with Tri-Colored Pepper Relish, Pan Seared Salmon with Tomato Basic Coulis (Sauce), and French Cut Chicken Breast with Fig and Red Onion Jam. 7. Offer Variety Entrees: Alternate between poultry, seafood, red meat, vegetarian, pastas, etc. Starches: Alternate between rice, legumes, grains, pastas, potatoes. Vegetables: When offering two vegetables per day, offer one green and one nongreen. One of the vegetables should be steamed and unbuttered. 8. Authenticity All menu offerings should be made true to their name, e.g. when serving risotto, Arborio rice should be used; Maryland crab cakes should be made with Maryland crab, etc.
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MENUS
Menu Writing Adjectives
Do’s and Don’ts: DO’S
DON’TS
ENTREE OFFERINGS: Pan Seared Skillet Seared
In place of Sautéed when approriate. Provide method of preparation whenever possible.
Roasted
Baked
Grilled
In place of Broiled accordingly
Demi Glaze - Pan Gravy Sauce
In place of Gravy
Highlight Places of Origin e.g. Cape Cod Scallops, New Jersey Corn on the Cob, Vermont Maple Syrup, Wisconsin Cheddar.
Avoid using California without itemizing the ingredients reflective of the dish from the Golden State.
Crusted, Cornmeal Crusted, Sourdough, Breaded, Herb Crusted, Peppercorn crusted, Pesto Crumbs, Potato Crusted
Breaded
Avoid Kitschy Adjectives
Tangy, hearty, succulent, zesty, etc.
Vegetables: Menu Method of preperation e.g. Steamed, Au Gratin, Roasted, etc. ALWAYS describe how the vegetable is being prepared. Exceptions include Ratatouille, Caponata, etc.
Never use menu descriptions, tender, garden fresh, and fresh; our vegetables are always fresh.
Marinated, Spice Rubbed
Scented, Infused
Identify Squash by name e.g. Acorn, Zucchini, Yellow etc.
Seasonal, Winter, Green Squash Medley, etc.
Identify Plum Tomatoes, Vine Ripened Tomatoes, Beefsteak. Use and identify these tomatoes on your menu. Basmati, Texmati, Jasmine, Steamed
White Rice, Fluffy
Medley
Mixed
Boiled New Potatoes, Russet, Red Bliss, Yellow Creamer, Fingerling etc.
Boiled Potatoes
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MENUS
Menu Templates
Why it’s important!: Gone are the days of generic dining rooms in senior living. Instead, trend reports indicate that restaurant-style dining, with branded venues, right down to the menus, are what today and future residents will prefer. By using the recommended menu templates, along with menu books and paper guides, you can elevate your guests’ experiences the moment you show them your culinary offerings.
CHROMA
restaurant
Assorted artisan cheeses, fig jam, fresh breads 10
SEA SCALLOPS
Avocado, frisee, and key lime vinaigrette 11
PROSCIUTTO
Balsamic poached pear, walnut, arugula, and chèvre 9
YELLOWTAIL SASHIMI
Miso, cucumber, pickled radish, and tamari 11
DUCK CONFIT SPRING ROLLS Plum ginger sauce 11
salads
Starters
COHO SALMON
Honey Glazed Onion Rings
Oven-roasted wild salmon with chervil kumquat pesto 25
DUCK
Oven-roasted organic duck boneless breast topped with Champagne vinaigrette, pancetta and pickled red onions 26
OREGON TROUT
Sautéed fresh boneless trout with tarragon butter sauce, parsley and caramelized shallots 21
VEAL SCALLOPPINI
LOBSTER MACARONI & CHEESE
Gruyere, Irish Cheddar, and Cotija cheese, bay shrimp and chunks of Maine lobster baked with heavy cream and penne pasta 26
Served with artisan bread
starters
BIBB
Assorted artisan cheeses, fig jam, fresh breads 10
Bibb lettuce, radish, apple, and gorgonzola dressing 9
YELLOWTAIL SASHIMI
entr�s
Served with Greens salad, steamed vegetables, or fruit medley
BEEF TENDERLOIN
Fried Calamari
STARTERS
Shrimp Cilantro Wrap
shrimp, avocado, mixed greens, salsa, cilantro & may on a sun-dried tomato tortilla 8.50
CLAMS Baked clams with garlic butter and bread crumbs 9
served with house salad, french fries, or potato chips
GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6
Grass-Fed Beef Burger
ASPARAGUS Tender grilled asparagus with hollandaise sauce 7
with sharp cheddar, heirloom tomatoes & caramelized onions 9.25
ESCARGOTS Snails served in the shell with butter, tomato and garlic 9
Mushroom Swiss Burger
with sautéed mushrooms & melted swiss on a home-baked roll 10.00
Antipasto Platter
Hickory Burger
fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25
BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7
Burgers
with house-made marinara and salad greens 8.75
Salads
ENTREES
topped with cheddar, hickory-smoked bacon and smoky barbecue sauce 10.00
Served with green salad or french fries POULET Grilled chicken breast with honey mustard glaze 17
Black Bean Veggie Burger
house-made veggie burger with heirloom tomatoes, avocado & sprouts on a home-baked roll with aioli 9.50
CHAMPIGNON PARMENTIER Braised Portobello mushrooms topped with mashed potatoes and gruyère 16
House Salad
Balsamic poached pear, walnut, arugula, and chèvre 9
Caesar Salad
romaine, fresh parmesan, seasoned croutons & black pepper with house-made garlic anchovy dressing 8.50
Miso, cucumber, pickled radish, and tamari 11
DUCK CONFIT SPRING ROLLS Plum ginger sauce 11
MUSSELS
Tomato, garlic, and white wine broth 9
salads
Served with artisan bread
BIBB
Bibb lettuce, radish, apple, and gorgonzola dressing 9
CAESAR
DELMONICO
Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8
RED ICEBERG
Sweet corn, blackberries, goat cheese, fresh basil 12
Honey Glazed Onion Rings
sweet vidalia onions, deep fried in beer batter, glazed with thyme honey 6.50
Smoked Chicken Quesadilla
with caramelized onions, roasted poblano guacamole, jicama salsa & chipotle 8.50 with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50
Ancho Chile Shrimp Tacos
with sweet corn, blackberries, goat cheese & fresh basil 9.25
Fried Calamari
Sandwiches
Antipasto Platter
served with house salad, french fries, or potato chips with tangy barbecue sauce on an onion knot 9.50
HOUSE
Starters
Red Iceberg Salad
Pulled Pork
romaine, fresh parmesan, garlic croutons, anchovy 8
PORC À LA DIJONNAISE Pork tenderloin medallions sautéed with an orange comparé sauce 18
Blue Chicken Salad
mesclun greens, apple, grilled chicken, gorgonzola cheese, balsamic vinaigrette 9.25
Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa 26 Hand-cut 20 oz bone-in top loin steak topped with a pink peppercorn, cognac and leek reduction 25
with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50
with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75
PROSCIUTTO
Sweet corn, blackberries, goat cheese, fresh basil 12
Ancho Chile Shrimp Tacos
served with a garlic breadstick
HOUSE
RED ICEBERG
Smoked Chicken Quesadilla
with caramelized onions, roasted poblano guacamole, jicama salsa & chipotle 8.50
SEA SCALLOPS
romaine, fresh parmesan, garlic croutons, anchovy 8 Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8
sweet vidalia onions, deep fried in beer batter, glazed with thyme honey 6.50
CHEESE PLATE
Avocado, frisee, and key lime vinaigrette 11
CAESAR
www.carrotsbistroNY.com
NEW ORLEANS BOUILLABAISSE
Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice 19
Thinly pounded grilled veal chop stuffed with yellow peppers, San Marzano tomatoes and ricotta salata 27
MUSSELS
Tomato, garlic, and white wine broth 9
LUNCH + DINNER
• eat fresh, eat local •
Aged 8 oz prime rib slow roasted in rock salt and served with au jus and freshly grated horseradish 32
CHEESE PLATE
CAFÉ FRANCOIS
carrots bistro
PRIME RIB
starters
Turkey Club
roasted turkey breast, bacon, lettuce, avocado & tomato on baguette with aioli 8.00
Reuben
with house-made marinara and salad greens 8.75
TROUT Sautéed fresh boneless trout with raspberry vinegar butter sauce, tarragon, parsley and shallot 21 LAMB BROCHETTES With sweet peppers, zucchini and onions with a Greek citrus sauce of fresh rosemary, orange, lime and grapefruit juice 19 SUPRÈME DE VOLAILLE Boneless chicken breast sautéed in sherry vinegar butter sauce with prosciutto and chanterelles 19 STEAK FRITES Boneless aged rib eye steak with freshly grated horseradish, sautéed Portobello mushrooms and sauce Bordelaise 25
STARTERS
fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25
BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7
Salads
CLAMS Baked clams with garlic butter and bread crumbs 9
served with a garlic breadstick
House Salad
GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6
with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75
ASPARAGUS Tender grilled asparagus with hollandaise sauce 7
corned beef, melted swiss, sauerkraut & thousand island on marbled rye 7.95
ESCARGOTS Snails served in the shell with butter, tomato and garlic 9
Consumer Advisory: Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.
18% gratuity included for parties of 6 or more. $2 charge for split plates.
18% gratuity included for parties of 6 or more. $2 charge for split plates.
DINNER
STARTERS F RI ED D EV I L ED EG G 5
Gold en f r ied a nd d r izzled w it h t a r r a g on oil
C A P RE SE F L A T B RE A D 6
Cr isp y f la t b r ea d b r ushed w it h b a sil oil, g a r d en f r esh t oma t oes a nd f r esh mozza r ella
F RE N C H O N I O N ST U F F E D M U SH RO O M 6
Bur g und y b r a ised mushr ooms st uf f ed w it h c a r a melized V id a lia onions a nd t op p ed w it h melt ed Gr uy er e c heese
F I L E T M I G N O N 13
5 ounc e c ent er c ut st ea k , r osema r y r ub b ed , g r illed a nd t op p ed w it h a r oa st ed g a r lic b ut t er
SMOKED CHICKEN POTSTICKER
CHOP STEAK
Ha n d m a d e s m o ke d c h ic ke n d u m p lin g p a n s e a r e d w it h a s h it a ke t o m a t o r e lis h
Ha n d cu t chop ste a k top p e d w ith a ca r a m e lize d onion g r a vy
FL ATBREAD
R I B E Y E 16
10 ounc e ha nd c ut st ea k , r osema r y r ub b ed , g r illed a nd t op p ed w it h a r oa st ed g a r lic b ut t er
Cr is p y f la t b r e a d b r u s h e d w it h b a s il o il, g a r d e n f r e s h t o m a t o e s a n d f r e s h m o z z a r e lla
PETI TE TEN D ER 9
4 ounc e c ent er c ut , r osema r y r ub b ed , g r illed a nd slic ed , t op p ed w it h c a r a melized V id a lia onion a nd mushr ooms
DEVILED EGGS Cla s s ic d e v ile d e g g s w it h b a c o n a n d p ic kle d r e d o n io n g a r n is h
SOUP & SALAD L EM O N CH I CK EN A N D RI CE 3
Ric h c hic k en b r ot h simmer ed w it h sea sona l v eg et a b les, p ulled c hic k en a nd b r ow n r ic e
C L A SSI C F RE N C H O N I O N 3
Ca r a melized V id a lia onions simmer ed in a r ic h b eef b r ot h w it h house- ma d e c r out on a nd melt ed Gr uy er e c heese
B RI E & B ERRI E 6
P a n- sea r ed b r ie, b a b y g r eens, mix ed b er r y c omp ot e, a nd loc a l honey
G RI L L E D C A E SA R 5
RO T I SSE RI E C H I C K E N 7
Ma r ina t ed in our house b r ine, slow r oa st ed a nd r ub b ed w it h a lemon- t hy me b ut t er
ST U F F E D C H I C K E N 7
5 ounc e c hic k en b r ea st st uf f ed w it h g oa t c heese, onions a nd mushr ooms
SPINACH AND PEACH SALAD Ba b y s p in a c h , v a n illa r o a s t e d p e a c h e s , c a n d ie d p e c a n s , s p ic e d p a s t r y c r o u t o n , g o a t c h e e s s n o w, in a n a p p le m u s t a r d v in a ig r e t t e
GRILLED CAESAR
PO RK PI CCA TA 8
Ro m a in e h e a r t d r iz z le d w it h o liv e o il, lig h t ly g r ille d , d r iz z le d w it h Ca e s a r d r e s s in g , h o u s e - m a d e c r o u t o n a n d Pa r m e s a n c r is p
C E D A R R O A S T E D S A L M O N 11
Ba b y g r e e n s , t e a r d r o p t o m a t o e s , En g lis h c u c u m b e r s , c a r r o t r ib b o n s , r e d o n io n a n d h o u s e - m a d e c r o u t o n s
Roma ine hea r t d r izzled w it h oliv e oil, lig ht ly g r illed , d r izzled w it h Ca esa r d r essing , house - ma d e c r out on a nd P a r mesa n c r isp
T end er p or k c ut let lig ht ly b r ea d ed a nd p a n f r ied . Ser v ed w it h a lemon c a p er sa uc e
H O U SE SA L A D 4
5 ounc e W ild sa lmon p a n sea r ed t op p ed w it h a ma p le must a r d or a ng e g la ze, t hen r oa st ed on a c ed a r p la nk
Gr een lea f let t uc e, t ea r d r op t oma t oes, Eng lish c uc umb er s, c a r r ot r ib b ons, r ed onion a nd house - ma d e c r out ons
CLASSIC FRENCH ONION Ca r a m e liz e d Vid a lia o n io n s s im m e r e d in a r ic h b e e f b r o t h w it h h o u s e - m a d e c r o u t o n a n d m e lt e d Gr u y e r e c h e e s e
RO A ST E D P O RK C H O P 7
Slow r oa st ed c ent er c ut p or k c hop , p a n- sea r ed a nd t op p ed w it h a n a p p le- b r a nd y c hut ney
HOUSE SALAD
SANDWICHES
BA K ED PEN N E 5
P enne p a st a t ossed w it h r oa st ed c hic k en, P a r mesa n c r ea m, r oa st ed r ed p ep p er a nd Gr uy er e c heese. Ba k ed unt il g old en
B L A C K F O RE ST P A N I N I 9
Bla c k f or est ha m, g a r lic c r ea m c heese g r id d led b et w een ha nd slic ed b r ioc he b r ea d
B RI O CH E CL U B 6
H a nd slic ed t oa st ed b r ioc he, house r oa st ed t ur k ey , f or est ha m, b a b y Sw iss, A p p lew ood- smok ed b a c on, b ut t er let t uc e, t oma t o a nd house- ma d e ma y onna ise
ANTHOLOGY BURGER Ou r p r o p r ie t a r y b le n d o f Sh o r t r ib , Br is ke t a n d Ch u c k, p a t t ie d , s e a s o n e d a n d g r ille d t o y o u r likin g . To p p e d w it h a g e d c h e d d a r a n d s e r v e d w it h Bu t t e r le t t u c e , p ic kle d r e d o n io n s , t o m a t o o n a b u t t e r e d b r io c h e b u n
A N G U S B U RG ER 8
Fr esh A ng us b eef sea soned w it h our sig na t ur e b lend , g r illed t o or d er , ser v ed on a g r illed b r ioc he b un w it h b ut t er let t uc e, t oma t o, a nd slic ed p ic k les
2 B A K E D SW E E T P O T A T O BA K ED PO TA TO W H IPPED PO TA TO
G RI L L E D A SP A RA G U S SA U T É E D B A B Y SP I N A C H
PORK TENDERLOIN Pa n se a r e d ba con w r a p p e d p or k te nd e r loin se r ve d w ith a p e a ch BBQ sa u ce
PETITE TENDER 4 o u nce ce nte r cu t, r ose m a r y r u bbe d , g r ille d a nd slice d , t op p e d w ith ca r a m e lize d Vid a lia onion a nd m u shr oom s
H O U S E S P E C I A LT I E S ROASTED CHICKEN
Ma r ina te d in ou r hou se br ine , slow r oa ste d a nd r u bbe d w ith a le m on- thym e bu tte r
CHICKEN ROULADE 5 o unce chicke n br e a st r olle d a nd stu ffe d w ith g oa t che e se , onions, sp ina ch a nd m u shr oom s
PORK CHOP MILANESE Fr e s h he r b m a r ina te d p or k chop , p ou nd e d thin, lig htly br e a d e d a nd p a n fr ie d , w ith a le m on ca p e r sa u ce
ATL ANTIC SALMON Pe ca n cr u ste d Atla ntic sa lm on f ile t p a n r oa ste d w ith a Ma nd a r in or a ng e g la ze
PA S TA P R I M AV E R A Pe n ne p a sta w ith fr e sh se a sona l ve g e ta ble s in cr e a m y ba sil p e sto sa u ce a nd fr e sh r icotta che e se
ACCOMPANIMENTS BAKED POTATO WHIPPED POTATO BROWN RICE PILAF
ITALIAN CHICKEN SANDWICH
HONEY GLAZED CARROTS
Gr ille d c h ic ke n b r e a s t w it h Ba ls a m ic o n io n s , o v e n r o a s t e d Ro m a t o m a t o e s , m o z z a r e lla , a r u g u la a n d Ba s il p e s t o m a y o o n a Cia b a t t a b u n
SAUTÉED BABY SPINACH
B RO W N RI CE PI L A F H O N EY G L A Z ED CA RRO TS
STEAK
BRIOCHE CLUB Ha n d s lic e d t o a s t e d b r io c h e , h o u s e r o a s t e d t u r ke y, f o r e s t h a m , b a b y Sw is s , A p p le w o o d - s m o ke d b a c o n , b u t t e r le t t u c e , t o m a t o a n d h o u s e - m a d e m a y o n n a is e
GRILLED ASPARAGUS SWEET POTATO FRIES FRENCH FRIES HOUSE-MADE POTATO CHIPS APPLE CIDER COLE SL AW
B RA I SE D B E E T S F REN CH F RI ES H O U SE - M A D E P O T A T O C H I P S
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MENU GUIDE
FINE DINING
CASUAL DINING
MENU JACKETS BE BOLD
Bistro in Linen Black Gold Foil Logo
Vino in Natural Black Foil Logo
MENU JACKETS BE SUBTLE
Tuxedo Leather in Black Blind Deboss Logo
Bistro in Linen Black Blind Deboss Logo
TEMPLATE IMAGE
MENU JACKETS BE BASIC
Sherwood in Walnut Wood Clipboard in Walnut
ACCEPTABLE CONFIGURATIONS
5.5x8.5: 1 or 2 pocket 8.5x11: 1, 2, 3, 4, 5 or 6 pocket 8.5x14: 1 or 2 pocket 11x17: 1 pocket 5.5x8.5 (use paper cutter): Item #348359 8.5x11 (flat): Item #348359 8.5x11 (folded for to-go menu): Item #481800 8.5x14: Item #6997318 11x17: Item #6600200
PAPERS Paper should be bright white. Fine Dining & Casual Dining may be printed black & white when using a single color, black logo at top. Color printing must be used on Rainbow, Frenchie, and Angle Accent.
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“RAINBOW”
“FRENCHIE”
“ANGLE ACCENT”
Rio in Orange Blind Deboss Logo
Bistro in Glean Yellow Blind Deboss Logo
Rio in Red Blind Deboss Logo
Metro in Pebble Antique Blind Deboss Logo
Bistro in Glean Black Blind Deboss Logo
Rattan in Antique Ivory Blind Deboss Logo
Sherwood in Walnut Wood Clipboard in Walnut 5.5x8.5: 1 or 2 pocket 8.5x11: 1, 2, 3, 4, 5 or 6 pocket 8.5x14: 1 or 2 pocket 11x17: 1 pocket 5.5x8.5 (use paper cutter): Item #348359 8.5x11 (flat): Item #348359 8.5x11 (folded for to-go menu): Item #481800 8.5x14: Item #6997318 11x17: Item #6600200 Paper should be bright white. Fine Dining & Casual Dining may be printed black & white when using a single color, black logo at top. Color printing must be used on Rainbow, Frenchie, and Angle Accent.
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MENUS
Core Menu
Why it’s important!: Follow our menu guidelines and work with your Corporate Executive Chef to customize your menu with regional and other local favorites. Use the Culinary Standards and Core Menu in Webtrition as a resource.
Morrison Community Living publishes a seasonal Core Menu that provides a strong foundation for our residents’ menus. Morrison Community Living leads with health and wellness. Our goal is to help residents understand that they can eat flavorfully while eating heathy. We aim to provide every resident the nutrition they need without compromising the flavor they deserve. We offer three resident menus, covering diverse diets that allow our chefs to deliver consistency in our brand, quality and cost.
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MENUS
Veg Revolution
Key Principles: • We are moving vegetables back to the center of the plate by creating delicious plant-based options, providing choices for our guests to eat the way they want. • Plant-Forward can be defined as a style of cooking and eating that emphasizes but is not limited to, plant-based foods and reflects evidencebased principles of health and sustainability. • VegRev is a chef’s personal approach to their cooking style as well as a larger, collective expression of better for you and more sustainable food choices. It is about expanding choices and fostering innovation. *NOTE: For tools on MyCompass, make sure you are logged in with your Compass user ID & password for full access.
Use Veg Revolution on MyCompass under the Envision Group.
Why it’s important!
Morrison Community Living has recognized the importance of plant-forward menuing and are increasing training, partnerships and tracking to meet consumer demand.
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MENUS
Sustainability
Use Sustainability Solutions on MyCompass under the Envision Group
Why it’s important! We care about people and the world we live in. Our strong commitment to sustainability forces us to pay attention to the products we use and how we use them.
Guidelines: • Participate in Waste Not, limiting waste of food and other product. • When using disposables, choose products that are environmentally friendly. • Buy products that are locally made or grown whenever possible. • Use products that are made or grown using environmentally-safe practices. • Buy products that come from renewable resources such as sustainable seafood.
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MENUS
Waste Not
Use Waste Not on MyCompass under the Envision Group.
Why it’s important! The U.S. wastes over 40% of the food we produce. We can minimize the cost and environmental impact of food waste at all Morrison Living accounts.
How It Works: • Waste Not tracks and reports leftover food on OMS by station in 3 categories: overproduction, production and out of date inventory. • Stations are listed sector specific and can be tracked through SAP hierarchy (unit complex, region and sector levels). • Participate in Stop Food Waste Day, Food Recovery programs, Waste Not Wag a Lot and Imperfectly Delicious Produce to reduce waste at the source, raise awareness and promote solutions the positively impact the areas where we operate. • Find your unit’s Waste Not score via MyResults reporting. Don’t have access to MyResults? Gain access by sending an email to Shared.MyResults@compass-usa.com.
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MENUS
Menu Management
Why it’s important!: Having a defined menu helps: • Control the food cost. • Manage the food production tasks. • Plan the service for seasonal, regional and customer preferences. • Document the food you are serving.
• Cost out menus ahead of using them. Make changes to reduce cost if menu cost is higher than budget. • Use foods listed in Foodbuy Managed Order Guide (MOG). Take advantage of recommended foods such as seasonal recommendations or Opportunity Buys. • Plan food items that use approved recipes. • Enter menus regardless of source into Webtrition Menu Publishing for both cost and nutritional analysis.
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FOOD PRODUCTION STANDARDS
F O O D P RO D U C T I O N
General Production Standards
Why this is important: Production standards help you to: • Control the food cost. • Meet company quality standards.
What to do: Ownership • Executive Chefs own Food Cost and Food Quality and are the onsite leader for kitchen and culinary operations. Food Tasting Requirement • In addition to following recipes, culinarians should taste food throughout production for quality control in accordance with proper QA standards. • Management and servers should taste menu items on both resident serving line and retail operations approximately 10 minutes prior to serving time. Food Storage, Labeling & Dating • Use food product (orange) labels for commercial products after opened and for products prepared inhouse that will be held more than 24 hours. Labels available at Food Service Resources 1-800-367-4421. • Train staff on usage of orange labels.
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Measuring Tools & Small Wares • Have an ample supply of scales, measuring cups/ spoons, rubber spatulas, knives, spoons etc. available. Production System • Enter menus into Webtrition system Menu Publishing. Station Set Up • Prepare plan-o-grams for proper production and station set up. Right Product Right Application • Use product specified for each dish. All products have an application, but not all products work for every application. Thawing of Meat • Thaw whole muscle meats under refrigeration. Only use forced thawing under cold running water as a last resort. Meats should be roasted or braised according to recipe • Use proper cooking methods as per Webtrition recipes. Steaming • Don’t steam products in pan deeper than 2” (perforated). Entrées • All entrees are made in house and we don’t use convenience frozen entrées (lasagna, Mac & Cheese, pot roast, etc.). Vegetables • All vegetables are roasted, sautéed or steamed, batch cooked where possible and aren’t held in water. 40 | Food Production Standards
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Grilled Meats • Don’t hold grilled meats hot in Au Jus or water. Batch Cooking is Required • Don’t hold hot food items (casseroles, roasted meats, starch side items, soups) more than 1 hours prior to meal service. • Cook vegetables less than 20 minutes before meal service and batch cook as needed. • Cook sautéed veggies within 15 minutes of service. • Prepare fried foods less than 30 minutes before meal service and batch cook as needed. Grilled Chicken • Grill chicken to internal temperature of 165°F. Pizza • Top pizza as close to baking time as possible. Our specified crusts can go from freezer to oven in as little as 10 minutes. Scrambled Eggs • Don’t steam scrambled eggs. Batch cook scrambled eggs no more than 24 portions at a time. Gelatin and Pudding • Make all gelatin and pudding in house. Only use portion packs for floor stock. Pancakes & French Toast • Batch cook pancakes and French Toast. Don’t use frozen. Mashed Potato • Make mashed potatoes from scratch.
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Deli Meats • Shave deli meats paper-thin. Garnish • Garnishes should be 100% edible and should enhance the product flavor. Don’t use kale. Baked Goods • Bake rolls, biscuits, muffins and cookies in-house daily. Casseroles • Prepare and serve in individual casserole dishes whenever possible. Don’t use anything larger than a 2” half sized hotel pan when not using individual dishes. Hot Cobblers • For self-service cobblers use a 2” half-sized hotel pan. Full crust pans are acceptable for cobbler that is served. PUREé Program • Implement and use components of the PUREé program, as applicable to hospitals or communities with CEC approval for exceptions.
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F O O D P RO D U C T I O N
Daily Production Sheets
Why this is important: Daily production worksheets and daily production summaries are important to manage the product we produce. Production worksheets and summaries allow us to: • Control cost by keeping the amount of product we use to exactly what we need. • Control quality and avoid leftovers while ensuring that we have enough for our needs. • Save labor through cross-functional preparation and cutting wasted time. • Help with inventory control.
What to do: 1. Two days ahead of production: a. Create daily production worksheets or summaries for each production area (resident/guest, retail, catering etc.). Generate summaries using Webtrition production-forecasting tool. Some areas are: breakfast, entrées, vegetables, breads, salads and desserts. b. Make sure recipe name and number are on daily production worksheet or summary.
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c. Make copies of daily production worksheets or summaries. Give one to the storeroom and one to each production area. d. List serving utensils as well as pan and garnish information on Taste/Temperature Record. 2. Before weekly ordering cycle: a. Prepare daily list of food items that need to thaw, cook ahead, or are partly prepared to meet recipe needs. 3. One day before service: a. Prepare foods for cold service to allow enough chilling time. This could include salad bar items prepared and placed in proper serving container where it is difficult to maintain temperatures during service periods. b. If products cannot or should not be prepared a day in advance, pre-chill servicing containers prior to placing product in them. 4. On the day of actual production: a. Check progress frequently in production areas. b. Determine use(s) for leftovers. Note them on daily production worksheet(s) or summaries and review with production staff. c. Look for additional changes (and reasons) made on daily production worksheets or summaries. d. Check storeroom’s copy of daily production worksheets or summaries to identify changes and reasons for those changes..
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5. End of production day: a. Make notations regarding “numbers of servings” short or “number of servings” unused, or any ingredient in short or excessive amount for recipe preparation. Use this information in preparation of sheets for future repeated days in menu cycle. b. Only designated management can make decisions concerning discarding and utilization of unused portions. c. Accounts using computerized food production software should enter actual quantities (prepared, unused) into database on daily basis. 6. Retain production worksheets or summaries for minimum of six (6) weeks.
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F O O D P RO D U C T I O N
Daily Production Meetings
Why this is important: Daily production meetings prevent miscommunication, errors, wasted effort, and corrective work. You will spend less time fixing issues and have less confusion in your kitchen if you have production meetings.
What to do: Meet daily with production staff to cover:
• Production sheets, recipes, food quality, presentation, food handling and HACCP issues
• Leftover usage
• Substitutions (menu or ingredient)
• Menu items that contain common allergens: peanuts, tree nuts, soy, dairy, wheat, fish, shellfish, or eggs
• Advance preparation
• Special functions
• Discuss potential problems and make a plan for managing them
• Discuss past problems (previous day) and how to prevent them
Use the production meeting template as a place to capture your notes, creating a blueprint for a successful meeting to connect, communicate and educate your team each and every day!
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Do you know what’s on the menu for today? Do you know what those items taste like? The best way to answer these questions is through food tasting. Use recommended meeting guides for location. Have team gather around serving area 15 minutes prior to meal time. It’s a good idea to bring other team members in as well. This is a great time to share stories, train new associates and taste food. Encourage team to taste food as well. The more they know about it, the more they can speak positively about it. To taste, place food in soup bowl or a vegetable dish. Use a new teaspoon or fork for each food item tasted. When tasting the food, look for the following: • Was food prepared using correct recipe? • Is the food presentable? • Is food overcooked or undercooked? • Is food at proper serving temperature? Any food not up to our quality standard should be removed and corrected. Make sure proper serving utensils are available at each serving station and associates know how to serve item. Make sure staff knows of foods that might contain the eight major allergens:
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If customers have questions about allergens, associates should refer the questions to a manager, supervisor or chef. *Source: (https://www.foodprotection.org/)
Why this is important: Mealtimes are our “Showtime”. To make sure that staff is ready to interact with our customers and residents, they need to know exactly what to expect during meal service. They should also be prepared to answer questions from customers. This is a great time to answer their questions and rally the team to put their best foot forward.
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F O O D P RO D U C T I O N
Standardized Recipes
Components of standardized recipe as generated by Webtrition are below: • Use approved standardized recipes from Webtrition or included in quarterly marketing materials as provided by Marketing team for food production. • Follow policies at your location regarding management and communication of allergens in recipes. • Notify Chef, or person in charge, if ingredients must be substituted to avoid food allergy reactions. • Post list of resident food allergies in an area visible to production associates (only allergies, not resident names/room numbers). • Double check recipes prepared for texture-modified diets to ensure they have been prepared according to texture definition in recipe and diet manual. • Read labels of new/replacement ingredients to determine whether there are food allergens in new/replacement product that were not in original product. If there are, note in. Menu Allergen-Intolerance Report. • Have regional and local recipes approved by your Corporate Executive Chef prior to use. Refer to Webtrition Recipe Approval Checklist.
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F O O D P RO D U C T I O N
Menu Substitutions
Why this is important: While we should always have the goal of serving exactly what is on our menu, sometimes menu substitutions are necessary. When they are, it is our job to make sure that the substitution is coordinated with the rest of the menu and meets both our cost and quality commitments.
Confirm that the substitution is really necessary. Pick substitute food that: • Has a similar nutritional value. • Is not on menu elsewhere within 24 hours before or after. • Is an item approved for service. Make sure your dietitian approves of substitutions when appropriate. Discuss substitution in production meetings to make sure whatever the cause, it is an exception not a regular thing. If it is an ongoing problem, fix it so substitutions don’t keep happening. Make sure you have recorded every substitution on the production sheets. • Make sure that all staff knows of the substitution so that they can make the changes they need to make and in case a resident has an allergy to the food. Check Taste/Temperature Record for recording of substitutions. Strictly confidential; do not remove from premises or share outside of Morrison Living associates. 06/19
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F O O D P RO D U C T I O N
Unused Portions
Why this is important: While you don’t want to run out of food, good production planning will help you to keep them to a minimum. Leftovers are never a good idea because you still have the cost of the food that was used but the quality is never as good as that of freshly prepared food. Leftovers also require careful handling to avoid contamination and spoilage.
Make sure you have fewest possible leftovers and waste by: • Recording them on daily production sheet for future reference. • Checking production sheet and refrigerators after each meal. • When preparing a new item on retail menu, plan for less until you know how well product is liked by your customers. • Paying close attention to your resident or resident meal request numbers, especially for a new item • Discussing leftover usage at daily production meeting. • Keeping a record of leftovers and their usage.
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Allow flexibility in retail menu to allow for usage of leftovers from resident or resident menu. • Make sure leftovers are used within two days. The first day of production is day one. The best plan is to use them in the next meal. Follow Food Handling Guidelines for how to chill, store and handle. • Use leftovers once. Any leftovers you did not use in 2 days become food waste to be discarded. If you are using a Trim Trax Waste Log write them in there. • Never re-use leftover pureed foods. Treat them like waste after each meal.
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F O O D P RO D U C T I O N
Meal Service Support
Why this is important: Residents are at the center of our business and serving them the best food possible is part of our brand promise. The only way to do this is for the culinary team to pay as much attention to the quality of product that you serve to residents as you do for any other service.
Guidelines: • The culinary team owns quality of resident food as well as adheres to diet foods as needed. • Make sure your team is carefully planning resident food service and discussing it as thoroughly as they do for retail service. • Make sure to follow recipes, using correct product specs and following our culinary philosophy. • Use Taste and Temperature Report available in Webtrition. • Make sure you have recorded the substitution on production sheets. • Check the P&P manual Taste/Temperature Record for recording of substitutions.
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Hot Production Area • Make sure you are batch cooking foods or cooking to order depending on system. Don’t cook and hold food more than two hours before meal. • Make sure you lay out food diagrams to help with planning of pan sizes and placement. Do this ahead of time for the whole menu. There is a sample diagram but feel free to make your own. Monday Dinner Workstation One
Cooler One Squash Medley
Traditional Beef Lasagna Sauteed Zucchini, Yellow Squash & Red Peppers
Vegetable Soup with Meatballs
Chopped Lasagna
Beef Fettuccine Alfredo with Cheese * 6 oz
Cream of Whipped Mushroom Potatoes Soup, with Olive Oil Sauce/Puree
Tomato Sauce
Beef Broth
Strained Corn Bisque
Workstation Two
Greek Salad with Chicken - Patient
Squash Medley Traditional Beef Lasagna Sauteed Zucchini, Yellow Squash & Red Peppers
Chopped Lasagna
Beef Fettuccine Alfredo with Cheese * 6 oz
Cream of Whipped Mushroom Potatoes Soup, with Olive Oil Sauce/Puree
Tomato Sauce
Beef Broth
Strained Corn Bisque
Additional
Peach Shortcake, Peach Shortcake, slurried
Chicken Salad Sand
Orange Gelatin
Chicken Salad Sand Ground
Greek Dressing
Margarine PCs Crackers Italian Ice Apple Juice
Merry Berry Smoothie
Cooler Two Vegetable Soup with Meatballs
CA Cooler
Fresh Strawberry Shortcake
Greek Salad with Chicken - Patient
CA Cooler
Fresh Strawberry Shortcake
Additional
Peach Shortcake, Peach Shortcake, slurried
Chicken Salad Sand
Orange Gelatin
Chicken Salad Sand Ground
Greek Dressing
Margarine PCs Crackers Italian Ice Apple Juice
Merry Berry Smoothie
• Use Webtrition “Production Station Worksheet Report” to manage this area. Check and Record Temperatures of Foods: • Before delivery to line or workstation, including backup pans: heat up pans that are not at correct temperatures. • Record temperatures of food twice during service – at the beginning and again at either the mid-point or end of service.
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Keep Pans Covered: • Don’t put hot food on line or workstation more than 15 minutes ahead of lineup meeting. • Restock food during meal and make sure it’s hot. • At end of meal you should work with line supervisor to make sure there is food for NOW trays. The rest become leftovers. Cold Production Area • Cold food should look delicious. • Don’t leave food out at room temperature and make sure cooling systems for serving are working. • Taste food before serving and fix any problems. • Check and record temperature the same way you do hot food. If temperature is too high, put it in cooler or freezer to get it back down.
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Notes
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Notes
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