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  • Menu PDF

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    heather
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    This document lists various vegetables and ingredients that are available for use, including onions, peppers, tomatoes, mushrooms, black olives, spinach, broccoli, artichokes, avocados, kalamata olives, and jalapenos. It provides a warning that some items may contain raw or undercooked ingredients which could increase the risk of foodborne illness if consumed in that state.

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    Menu.pdf

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    This document lists various vegetables and ingredients that are available for use, including onions, peppers, tomatoes, mushrooms, black olives, spinach, broccoli, artichokes, avocados, kalamata olives, and jalapenos. It provides a warning that some items may contain raw or undercooked ingredients which could increase the risk of foodborne illness if consumed in that state.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    23 views2 pages

    Menu PDF

    Uploaded by

    heather
    This document lists various vegetables and ingredients that are available for use, including onions, peppers, tomatoes, mushrooms, black olives, spinach, broccoli, artichokes, avocados, kalamata olives, and jalapenos. It provides a warning that some items may contain raw or undercooked ingredients which could increase the risk of foodborne illness if consumed in that state.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Onions Peppers

    Tomatoes Mushrooms
    Black Olives Spinach
    Broccoli Artichokes
    Avocados Kalamata Olives
    Jalapenos

    *These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw
    or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
    *These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw
    or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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