Menu Templates

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.

starters

CHEESE PLATE 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 MUSSELS Tomato, garlic, and white wine broth 9

salads

Served with artisan bread BIBB Bibb lettuce, radish, apple, and gorgonzola dressing 9 CAESAR romaine, fresh parmesan, garlic croutons, anchovy 8 HOUSE Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8 RED ICEBERG Sweet corn, blackberries, goat cheese, fresh basil 12

entr�s

Served with Greens salad, steamed vegetables, or fruit medley BEEF TENDERLOIN Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa 26 DELMONICO Hand-cut 20 oz bone-in top loin steak topped with a pink peppercorn, cognac and leek reduction 25 C H R O M A

restaurant

PRIME RIB Aged 8 oz prime rib slow roasted in rock salt and served with au jus and freshly grated horseradish 32 NEW ORLEANS BOUILLABAISSE Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice 19 COHO SALMON 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 Thinly pounded grilled veal chop stuffed with yellow peppers, San Marzano tomatoes and ricotta salata 27 LOBSTER MACARONI & CHEESE Gruyere, Irish Cheddar, and Cotija cheese, bay shrimp and chunks of Maine lobster baked with heavy cream and penne pasta 26

starters

CHEESE PLATE 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 MUSSELS Tomato, garlic, and white wine broth 9

salads

Served with artisan bread BIBB Bibb lettuce, radish, apple, and gorgonzola dressing 9 CAESAR romaine, fresh parmesan, garlic croutons, anchovy 8 HOUSE Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8 RED ICEBERG Sweet corn, blackberries, goat cheese, fresh basil 12

18% gratuity included for parties of 6 or more. $2 charge for split plates. carrots bistro

• eat fresh, eat local •

www.carrotsbistroNY.com

Starters

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 Ancho Chile Shrimp Tacos

with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50 Fried Calamari

with house-made marinara and salad greens 8.75 Antipasto Platter

fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25

Salads

served with a garlic breadstick House Salad

with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75

Caesar Salad

romaine, fresh parmesan, seasoned croutons & black pepper with house-made garlic anchovy dressing 8.50 Blue Chicken Salad

mesclun greens, apple, grilled chicken, gorgonzola cheese, balsamic vinaigrette 9.25 Red Iceberg Salad

with sweet corn, blackberries, goat cheese & fresh basil 9.25

Sandwiches

served with house salad, french fries, or potato chips Pulled Pork

with tangy barbecue sauce on an onion knot 9.50 Turkey Club

roasted turkey breast, bacon, lettuce, avocado & tomato on baguette with aioli 8.00 Reuben

corned beef, melted swiss, sauerkraut & thousand island on marbled rye 7.95 Shrimp Cilantro Wrap

shrimp, avocado, mixed greens, salsa, cilantro & may on a sun-dried tomato tortilla 8.50

Burgers

served with house salad, french fries, or potato chips Grass-Fed Beef Burger

with sharp cheddar, heirloom tomatoes & caramelized onions 9.25

Mushroom Swiss Burger

with sautéed mushrooms & melted swiss on a home-baked roll 10.00

Hickory Burger

topped with cheddar, hickory-smoked bacon and smoky barbecue sauce 10.00 Black Bean Veggie Burger

house-made veggie burger with heirloom tomatoes, avocado & sprouts on a home-baked roll with aioli 9.50

Starters

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 Ancho Chile Shrimp Tacos

with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50 Fried Calamari

with house-made marinara and salad greens 8.75 Antipasto Platter

fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25

Salads

served with a garlic breadstick House Salad

with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75

Consumer Advisory: Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

CAFÉ FRANCOIS

LUNCH + DINNER

STARTERS

BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7 CLAMS Baked clams with garlic butter and bread crumbs 9 GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6 ASPARAGUS Tender grilled asparagus with hollandaise sauce 7 ESCARGOTS Snails served in the shell with butter, tomato and garlic 9

ENTREES

Served with green salad or french fries POULET Grilled chicken breast with honey mustard glaze 17 CHAMPIGNON PARMENTIER Braised Portobello mushrooms topped with mashed potatoes and gruyère 16 PORC À LA DIJONNAISE Pork tenderloin medallions sautéed with an orange comparé sauce 18 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

BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7 CLAMS Baked clams with garlic butter and bread crumbs 9 GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6 ASPARAGUS Tender grilled asparagus with hollandaise sauce 7 ESCARGOTS Snails served in the shell with butter, tomato and garlic 9

18% gratuity included for parties of 6 or more. $2 charge for split plates.

FRIED DEVILED EGG 5

Golden fried and drizzled with tarragon oil

CAPRESE FLATBREAD 6

Crispy flatbread brushed with basil oil, garden fresh tomatoes and fresh mozzarella

FRENCH ONION STUFFED MUSHROOM 6

Burgundy braised mushrooms stuffed with caramelized Vidalia onions and topped with melted Gruyere cheese FILET MIGNON 13

5 ounce center cut steak, rosemary rubbed, grilled and topped with a roasted garlic butter

RIBEYE 16

10 ounce hand cut steak, rosemary rubbed, grilled and topped with a roasted garlic butter

PETITE TENDER 9

4 ounce center cut, rosemary rubbed, grilled and sliced, topped with caramelized Vidalia onion and mushrooms

LEMON CHICKEN AND RICE 3

Rich chicken broth simmered with seasonal vegetables, pulled chicken and brown rice

CLASSIC FRENCH ONION 3

Caramelized Vidalia onions simmered in a rich beef broth with house-made crouton and melted Gruyere cheese

BRIE & BERRIE 6

Pan-seared brie, baby greens, mixed berry compote, and local honey

GRILLED CAESAR 5

Romaine heart drizzled with olive oil, lightly grilled, drizzled with Caesar dressing, house-made crouton and Parmesan crisp

HOUSE SALAD 4

Green leaf lettuce, teardrop tomatoes, English cucumbers, carrot ribbons, red onion and house-made croutons

ANGUS BURGER 8

Fresh Angus beef seasoned with our signature blend, grilled to order, served on a grilled brioche bun with butter lettuce, tomato, and sliced pickles

BLACK FOREST PANINI 9

Black forest ham, garlic cream cheese griddled between hand sliced brioche bread

BRIOCHE CLUB 6

Hand sliced toasted brioche, house roasted turkey, forest ham, baby Swiss, Applewood-smoked bacon, butter lettuce, tomato and house-made mayonnaise ROTISSERIE CHICKEN 7

Marinated in our house brine, slow roasted and rubbed with a lemon-thyme butter

ROASTED PORK CHOP 7

Slow roasted center cut pork chop, pan-seared and topped with an apple-brandy chutney

STUFFED CHICKEN 7

5 ounce chicken breast stuffed with goat cheese, onions and mushrooms

PORK PICCATA 8

Tender pork cutlet lightly breaded and pan fried. Served with a lemon caper sauce

CEDAR ROASTED SALMON 11

5 ounce Wild salmon pan seared topped with a maple mustard orange glaze, then roasted on a cedar plank

BAKED PENNE 5

Penne pasta tossed with roasted chicken, Parmesan cream, roasted red pepper and Gruyere cheese. Baked until golden

2

BAKED SWEET POTATO BAKED POTATO WHIPPED POTATO BROWN RICE PILAF HONEY GLAZED CARROTS GRILLED ASPARAGUS SAUTÉED BABY SPINACH BRAISED BEETS FRENCH FRIES HOUSE - MADE POTATO CHIPS

DINNER

STARTERS

SMOKED CHICKEN POTSTICKER

Handmade smoked chicken dumpling pan seared with a shitake tomato relish

FLATBREAD

Crispy flatbread brushed with basil oil, garden fresh tomatoes and fresh mozzarella

DEVILED EGGS

Classic deviled eggs with bacon and pickled red onion garnish

STEAK

CHOP STEAK

Hand cut chop steak topped with a caramelized onion gravy

PORK TENDERLOIN

Pan seared bacon wrapped pork tenderloin served with a peach BBQ sauce

PETITE TENDER

4 ounce center cut, rosemary rubbed, grilled and sliced, topped with caramelized Vidalia onion and mushrooms

SOUP & SALAD HOUSE SPECIALTIES

CLASSIC FRENCH ONION

Caramelized Vidalia onions simmered in a rich beef broth with house-made crouton and melted Gruyere cheese

SPINACH AND PEACH SALAD

Baby spinach, vanilla roasted peaches, candied pecans, spiced pastry crouton, goat chees snow, in an apple mustard vinaigrette

GRILLED CAESAR

Romaine heart drizzled with olive oil, lightly grilled, drizzled with Caesar dressing, house-made crouton and Parmesan crisp

HOUSE SALAD

Baby greens, teardrop tomatoes, English cucumbers, carrot ribbons, red onion and house-made croutons

SANDWICHES

ANTHOLOGY BURGER

Our proprietary blend of Short rib, Brisket and Chuck, pattied, seasoned and grilled to your liking. Topped with aged cheddar and served with Butter lettuce, pickled red onions, tomato on a buttered brioche bun

ITALIAN CHICKEN SANDWICH

Grilled chicken breast with Balsamic onions, oven roasted Roma tomatoes, mozzarella, arugula and Basil pesto mayo on a Ciabatta bun

BRIOCHE CLUB

Hand sliced toasted brioche, house roasted turkey, forest ham, baby Swiss, Applewood-smoked bacon, butter lettuce, tomato and house-made mayonnaise

ROASTED CHICKEN

Marinated in our house brine, slow roasted and rubbed with a lemon-thyme butter

CHICKEN ROULADE

5 ounce chicken breast rolled and stuffed with goat cheese, onions, spinach and mushrooms

PORK CHOP MILANESE

Fresh herb marinated pork chop, pounded thin, lightly breaded and pan fried, with a lemon caper sauce

ATLANTIC SALMON

Pecan crusted Atlantic salmon filet pan roasted with a Mandarin orange glaze

PASTA PRIMAVERA

Penne pasta with fresh seasonal vegetables in creamy basil pesto sauce and fresh ricotta cheese

ACCOMPANIMENTS

BAKED POTATO WHIPPED POTATO BROWN RICE PILAF HONEY GLAZED CARROTS GRILLED ASPARAGUS SAUTÉED BABY SPINACH SWEET POTATO FRIES FRENCH FRIES HOUSE-MADE POTATO CHIPS APPLE CIDER COLE SLAW

To access templates, contact your CEC for shared login information to Must Have Menus.

MENU GUIDE FINE DINING CASUAL DINING

TEMPLATE IMAGE

MENU JACKETS

BE BOLD Bistro in Linen Black

Gold Foil Logo

Vino in Natural

Black Foil Logo

MENU JACKETS BE SUBTLE

MENU JACKETS BE BASIC

ACCEPTABLE CONFIGURATIONS

PAPERS

Tuxedo Leather in Black

Blind Deboss Logo

Bistro in Linen Black

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.

“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.