Created By: Executive Chef Tony Schmidt
Mother’s Day RECIPES
Bur
1. 2. 3. 4.
Heat the bu Drain the to Cook for 5 Place onto
rrata with Melted Tomatoes 1 Ea Burrata 1 Can Piancone Cherry Tomatoes 1 T Garlic, Minced 2 T Butter 1 T Sweet Onion 1 T Fresh Thyme 1 Ea Heritage Ovens Artisan Ciabatta Cluster A/N Salt and Pepper
utter and add the onions and garlic. omatoes and add to the butter. Season with salt and pepper. minutes and add the thyme. a plate, top with the burrata and serve with the bread.
1. Toast the E 2. Season the Allow to res 3. Heat the m 4. Build the Be
Tenderloin Benedict 1 Ea English Muffin 2 Ea 2 OZ Braveheart Tenderloin Medallions 2 OZ Caramelized Onions 1 OZ Exotic Blend Mushrooms, Roasted 2 OZ Hollandaise 2 Ea XL Eggs, Poached
English muffin on a griddle with butter. e medallions with salt and pepper and grill to desired doneness. st. mushrooms and onions in butter and adjust seasoning as needed enedict: muffin, steak, onions and mushrooms, egg, hollandaise.
Se
1. 2. 3. 4. 5.
Heat the oliv Add remainin Add the crab Refresh the Plate in a bo
eafood Pasta Primavera 4 OZ Piancone Ziti, Cooked 2 T Olive Oil 1 OZ Zucchini, Small Diced 1 OZ Yellow Squash Diced ½ OZ Mixed Peppers, Diced ½ Oz Red Onion, Small Diced 1 Clove garlic, minced 6 EA Grape Tomatoes, cut in ½ T.T. Salt and Pepper 2 OZ Baywinds Ckl Mix 2 OZ Special Crabmeat 3 Ea Baywinds 16/20 Shrimp, Grilled
ve oil in a skillet. Add tomatoes and allow to burst slightly. ng vegetables and saute until just tender. b and lobster and warm through. pasta in hot water and add to the vegetable mix. owl and garnish with the grilled shrimp.
1. Season the s and finish in 2. Heat the but ed through. 3. Combine the 4. Combine the 5. Plate the qu the chimichu
Chimichurri Sea Bass 1 Ea Baywinds 6 OZ Seabass A/N Salt and Pepper 1 OZ Butter 3 OZ Roastworks Kale Blend 2 OZ Roastworks Corn and Pepper Blend 2 T Butter 2 OZ Contigo Chimichurri 1 OZ Piancone Olive Oil ½ OZ Arugula, ¼ t. Olive Oil, Salt and Pepper
seabass with the sazon and sear until golden brown. Top with butter an oven or a salamander tter in a skillet and add the quinoa and corn mix and sauté until heatSeason with salt and pepper as needed. e chimichurri with the olive oil and reserve. e arugula and olive oil. Season with salt and pepper. uinoa in the center of a plate or bowl, top with the fish and finish with urri over the fish. Top with the arugula just prior to service.
HAPPY
Mother’s Day Contact your Performance Foodservice Area Manager for more details on our Mother’s Day specials!