05 Attachment Sample Menus.pdf

MENU FORMAT FOR CONTRACTOR OPERATED FULL TIME DINING FACILITY

DAILY BREAKFAST:

Eggs grilled to order Bacon Sausage Biscuits and Country Gravy Assorted Omelets Coffee/tea/cocoa Minimum 2 types of juice Minimum 3 Fruits (one may be canned) Minimum of 2 Breakfast Meats (from list) Assorted Breads and Biscuits Bagels or English Muffins Pancakes, French toast, or Waffles Hash Browned Potatoes Assorted Dry Cereal (minimum 3) 2% White Milk Various flavored Yogurt Appropriate Condiments

DAILY LUNCH AND DINNER:

NOTE: Patrons have the choice of mixing and matching items from main and short order menus

Soup varied daily Salad Bar (see below) Short Order: Minimum 2 Hot Sandwiches with French Fries, Onion Rings, or Main Line Starches (from approved list) Minimum 1 Cold Sandwich with potato chips, French Fries, Onion Rings, or Main Line Starches (from approved list) Minimum 2 different hot entrees Minimum 2 Hot Vegetables Minimum 2 Hot Starches French Fries, Onion Rings Gravies or Sauces as required Minimum 2 desserts Minimum 2 Bread Items 2% White Milk Coffee/tea/cocoa Carbonated Soft Drinks Iced Tea

SPECIAL NOTES:

1. Only one entrée from the lunch menu may be carried over as an additional item to the dinner meal.

2. A leftover entrée may be introduced as an additional menu item only on the next day’s lunch or dinner.

3. No entrée item may appear more than once in a 7-day period.

4. The use of any item as a leftover (including breakfast items) will be done IAW Industry Standards.

5. Field feeding will be consistent with DFAC feeding, Government will provide mermites, or insulated food containers.

SALAD BAR

Contractor will always provide ingredients to construct a garden salad. A minimum four (4) leafy items (lettuce types/spinach/etc.), ten additional accompaniments (carrots/onions/green peppers/boiled eggs/etc.), and four (4) different salad dressings (to include one low fat).

BREAKFAST MEAT LIST:

Sausage-Links or Patties Bacon Creamed Ground Beef Sausage Gravy Grilled Ham Slices Chicken Fried Steak

LUNCH AND DINNER ENTRÉE LIST:

Spaghetti with Meat Sauce Swedish Meat Balls Salisbury steak Grilled Steak Chicken Fried Steak Braised Beef Cubes Lasagna Beef Stew Chili Con Carne/Chili Mac Baked Ham/Fried Ham Steaks Fried and Baked Fish Fried and Baked Chicken Roast Turkey Chicken Parmigiana Chicken and Rice Roast Pork Roast Beef Pork Chops (Recipe variations are allowed)

VEGETABLE LIST:

Legumes (bean/pea family) Leafy Greens (turnip/spinach/collards/kale/etc.)

Headed (cabbage/cauliflower/broccoli/etc.)

Root (beets/carrots/turnips/etc.)

Seeded Fruit (tomato/corn/squash/etc.)

Combination (peas & carrots/succotash)

STARCH LIST:

Potato Variations (white/red/sweet) Rice Pastas Stuffing and dressings

BREAD ITEMS:

Sliced bread (white/wheat/rye/etc.)

Biscuits Rolls Corn Bread Muffins

SPECIAL NOTES:

1. Vegetable medleys and seasoning or recipe variations are allowed and encouraged.

2. Entrée, vegetables, and starch items will always be complete, seasoned, garnished, and compatible.

3. Fresh seasonal vegetables will always be the first consideration. Frozen will always be the second consideration. Dry and canned will always be the last consideration.

4. Combination type recipes will always be considered one item.

GRILLED HOT SANDWICH LIST:

Hamburger/Cheeseburger Hot Dog Grilled Chicken Barbecue Beef Fried Fish Filet Philly Cheese Steak Grilled Pastrami Grilled Cheese

COLD SANDWICH LIST:

Tuna/Chicken/Egg Salad Sliced Ham/Turkey/Beef

BLT

Club

BEVERAGES:

Coffee, Hot tea, Cocoa, Iced Tea, 2% Milk, and carbonated drinks will be available with each meal.

DESSERT LIST:

Fruit Pies and Cobblers Sheet and Layer Cakes Puddings and Custards Gelatin and Gelatin Salads Ice Cream Cookies

Fruit Bars

CONDIMENTS:

Appropriate Condiments will be available at each meal.

SPECIAL NOTES:

1. Seasonal, Regional, and Ethnic items and variations are allowed and encouraged.

2. All you can eat, buffet style service is directed. The contractor is encouraged to use all available garnishing and presentation techniques.

BOX MEALS:

For the first 48 hours of field feeding the contractor may supply pre-made, pre-purchased or prepacked, boxed, bagged or sacked meals.

EXAMPLE BREAKFAST BOX MEAL:

1 Ham & Egg Cheese Bagel Sandwich 1 Individual Bowl Dry Cereal 1 Multigrain Bar 1 Fruit Cup 1 Plain Bagel/Cream Cheese/Jam 1 6 oz. Container orange juice Coffee 2 8 oz container 2% milk 1 diner pack (flatware/napkin/salt/pepper/moist towel)

EXAMPLE LUNCH/DINNER BOX MEAL:

2 Ham & Cheese Sandwich 1 package Potato Chips 1 package cookies 1 piece fruit 1 can soda or 12 oz juice drink Appropriate condiments 1 diner pack If the field feeding requirements exceeds 48 hours, the contractor will be required to provide one

(1) hot “A” ration meal at dinner for each subsequent 24 hour period. Each meal will consist of:

1 entrée 1 hot vegetable 1 hot starch Gravy or sauce as appropriate 1 dessert 1 bread item Tossed salad Coffee 1 can of soda or 12 oz juice drink Appropriate condiments 1 diner pack (plastic ware, salt, pepper, napkin)

SPECIAL NOTE:

1. Meals should be packaged as individual servings in containers designed for individual consumption and a delivery mode for delivering hot items hot and cold items cold.

2. Beverages can be individual in nature or as the situation permits in large containers approved serving containers.