TE_2_Menu Standards Revised 11JAN2012.pdf

HQ0236-12-R-0001, Technical Exhibit 2

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TECHNICAL EXHIBIT 2 – MENU STANDARDS

1. GENERAL. The following menu standards are required at a minimum. Bold-faced items are desired in order to enhance menu standards. Further information can be found in Technical Exhibit 8, Service Levels. Examples listed below are not meant to be all-inclusive, nor is it a requirement that all dishes be used. This is only meant to be a listing of possibilities.

2. EUROPEAN-STYLE CONTINENTAL BREAKFAST MENU:

Assorted style eggs (for example, hard boiled eggs) Assorted starches (for example, pancakes or hash browns or grits) Assorted breakfast meats Assorted cold cuts (for example, ham, salami, bologna) Assorted cheeses (for example, Swiss, Cheddar, Gouda) Assorted breads (for example, muffins, bagels, toast, Danish) Assorted cold cereals Assorted hot cereals (for example, oatmeal, buckwheat, and Russian oats “manka” and “gretchka”) Assorted milk (whole, skim, 2% fat) Assorted fresh fruits Assorted low fat yogurts or kefir (yogurt type drink) Assorted juices Full-service, automated coffee machines providing assorted coffee and espresso drinks Short order items prepared individually (for example, omelet’s, fried eggs)

3. LUNCH MENU (A variety of menu choices shall include ethnic foods that are the custom of the students and conference attendees from the Balkans, Europe, Eurasia, and Central Asia.)

Main serving line shall consist of:

-Hot entrees - a minimum of 3 hot entrees shall be served; one entree shall be meatless/vegetarian

Fourth entrée option providing expanded choice (for example, fish) -Starch to complement the entrees -Dark green and deep yellow cooked vegetables -Salad Bar – shall consist of:

Main items assorted vegetables and fruits such as fruit salads, bean salads, potato salads, cole slaw, cottage cheese, and lettuce to make mixed salad Assorted dressings (light Italian, Thousands Islands, French, house; and vinegar and oil) Assorted accompaniments to the mixed salad, not included in the 8 items above;

such as tomato, carrots, mushrooms, sliced onions, sliced cucumbers, sliced celery, cut broccoli, pickled green or red kidney beans, and shredded cheese

Small individually wrapped crackers, croutons and assorted breads

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Deli Assorted cold meats (sliced turkey, ham, roast beef or tuna; or turkey or ham salad) Assorted cheeses (American, Swiss, Cheddar) Assorted vegetable toppings (lettuce, sliced tomatoes, sliced onions, sliced pickles) Assorted small bags of potato chips, corn chips, etc.

Assorted condiments (mustard, mayonnaise, ketchup)

Short order items to complement entrée offerings, prepared on a made-to-order basis.

Variety in options should cater to a diverse population, some ethnic examples included below.

Soup Bar Full-service, automated coffee machines providing assorted coffee and espresso drinks Dessert Bar including an assortment of desserts (for example, slices of cake and/or pie, cookies)

Ice Cream Bar to complement Dessert Bar providing high-quality choice of several flavors and toppings

4. DINNER MENU

Similar concept to lunch menu, but expanded variety of ethnic foods that are the custom of the students and conference attendees from Europe, Eurasia, and Central Asia. Contractor shall establish a meal plan to promote special meals and specialty dish from the cuisine of the Caucus region, Central Asia, Russia and Ukraine or the Baltic Region. Examples of ethnic cuisines follow.

5. EXAMPLE OF ETHNIC DISHES: The following list is not meant to be all-inclusive, nor is it a requirement that all dishes be used. This is only meant to be a listing of possibilities.

SOUPS

Shchi – Russian cabbage soup Borscht – Russian beat soup: classic, with apples and beans, and vegetarian varieties Kharcho – Georgian beef and rice soup Solianka – Russian spicy meat soup Fish Soup a la Souvoroff – Russian fish soup Potato and Wild Mushroom – Latvian soup Supa de Fasole – Moldovan white bean soup Lobiani – Georgian red bean soup with walnuts Estonian bread soup Moldovan vegetable soup

MAIN ENTREES

Vareniki – Ukrainian dumplings Beef Stroganoff – Russian Khalia – Georgian beef stew Pumpkin Moussaka – Armenian beef and vegetable dish

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Russian stuffed meat loaf Pelmeni – Meat filled dumplings Kotleti – Russian style hamburgers Veal cutlets – Russian, Armenian, and Moldovan styles Uzbek dumplings Armenian dumplings Pomegranate-grilled lamb chops – Azerbaijani style Leg of lamb with vegetables – Georgian style Stir fried lamb with beans, tomato and yogurt sauce – Armenian style Chicken KievChicken with garlic and walnut sauce – Georgian style Chicken paprika – Hungarian style Chicken with okra – Armenian style Pork chops with buckwheat and mushrooms – Belarusian style Pork chops with garlic sauce – Moldovan style Moldovan meat balls

SHORT ORDER

Gyros Kebabs Hamburgers Doener kebabs Hot dogs Hot sandwiches (for example, grilled cheese, chicken breast, steak) Bratwurst/Currywurst