menu development

A refreshing and cool treat, this fruity sorbet serves up beautifully scooped into a stemmed glass with a raspberry and mint garnish.
This open-face ravioli is a dish of andouille, crab and shrimp, liberally doused with a Cajun-spiced tomato sauce, topping a large square of pasta.
A review of what students typically order online shows the old favorites still holding strong.
An unconventional combination of seasonings brings unique flavor to this rice dish, while mushrooms and pecans add texture.
Use watermelon instead of tomato for an unusual twist to traditional gazpacho. Served chilled, this soup is refreshing as an appetizer or on a hot day.
The Fiesta Rice and Bean Shaker will debut this fall.
A great way to serve this popular pasta. Large cheese tortellini with creamy shrimp-garlic sauce, marinara sauce and pesto sauce.
Top recipes will be incorporated into winter lunches at the Buffalo, N.Y., district.
Grilled slices of eggplant are layered with tomato sauce and penne pasta, then baked with a bechamel sauce on top for a warm and comforting meal.

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