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  • Korean BBQ Grilled Flank

    Anatomy of the Plate

    This easy and delicious steak entrée will ensure
    quick cook time and is suitable for all varieties of service. Start by marinating the steak(s) in Korean BBQ sauce for 8-12 hours in the refrigerator. After grilling flanks to desired doneness, simple rest for 3 minutes and cut thinly across the grain to plate. A side accompaniment of beer battered onion rings and a portion of fully seasoned corn and black bean vegetable blend is an easy finish.

     

    Cost or Goods:   $5.27

    Suggested Menu Price:  $17.99

    Food Cost:  29%

    Gross Profit:  $12.72

     

    Ingredients 

    • Certified Angus Beef Flank Steak - 8 oz portion
    • Sweet Baby Ray’s Korean BBQ Sauce RTU - 4 oz
    • Simplot Roastworks Roasted Corn, Black Bean Blend - 3 oz
    • Brew City Beer Battered Onion Rings - 5 oz

     

     

     

     

     

     

  • Cajun Jackfruit Vegetarian Hash

    Anatomy of the Plate

    This one-pan dish will surely excite your diners looking
    for that little something different with a plant based twist.
    In a hot skillet, sauté the onions, celery, garlic and potatoes until golden brown. Next add the “pre-cooked” jack fruit and blanched Brussel sprouts to the mix. Last step is to
    season with the Cajun spice and stir until combined and warmed through. Just before service drizzle some Mike’s Hot Honey over the top before it hits the table.

     

    Cost or Goods:   $2.88

    Suggested Menu Price:  $12.99

    Food Cost:  22%

    Gross Profit:  $10.11

     

    Ingredients 

    • Simply Potato Diced Red Skin Potatoes 8-oz portion 
    • Jackfruit Pouch 4-oz 
    • PFS Fresh Produce Brussels Sprouts 6-oz 
    • Del Destino Roasted Red Peppers 2-oz 
    • PFS Fresh Produce Onions 1/2-ea 
    • PFS Fresh Produce Celery 1-rib 
    • PFS Fresh Produce Garlic 3-cloves 
    • Front Street Market Cajun Seasoning 1-Tbsp 
    • Mike’s Hot-Honey Drizzle 
  • Baton Rouge BBQ Shrimp

    Anatomy of the Plate

    Believe it or not all the ingredients except the shrimp are placed in a cast iron skillet and brought to a simmer. Once the sauce has reduced by half add the shrimp and allow to cook for another 4-5 minutes until done. The trick for a creamy smooth sauce is to simmer slowly and shake the pan so everything blends nicely. Do not stir or the butter may break. Serve with white rice, warm crusty bread & a whole bunch of napkins (#33019). ENJOY!

    Cost of Goods:  $8.00

    Suggested Menu Price:  $23.00

    Food Cost:  34%

    Gross Profit:  $15.00

    Ingredients 

    • #5281 Ocean Garden U/15 Shell-On White Shrimp
    • #36268 Front Street Market Premium Chicken Base (GF, No MSG)
    • #43897 Ambrosia Chablis White Cooking Wine
    • #4829 Lea & Perrins Worcestershire Sauce (Gallon)
    • #3338 Realemon 100% PET Lemon Juice
    • #5042 Oatka Unsalted Butter Prints
    • #46360 Front Street Market Chopped Garlic (In Water)
    • #33540 Front Street Market Whole Oregano Leaves
    • #33562 Front Street Market Thyme, Cut & Sifted
    • #31108 Front Street Market Smoked Sweet Paprika
    • #33546 Front Street Market 18-Mesh Black Pepper
    • #33551 Front Street Market Cayenne Pepper
    • #33379 Front Street Market Crushed Red Pepper
    • #2891 Diamond Crystal Coarse Kosher Salt
    • #33448 Front Street Market Whole Bay Leaves
  • Southwest Grain Bowl with Grilled Sirloin Ball Tip Steak

    Anatomy of the Plate


    Cost of Goods:  $6.00

    Suggested Menu Price:  $18.00

    Food Cost:  33%

    Gross Profit:  $12.00

     

    Ingredients 

    • Certified Angus Beef Sirloin Ball Tip Steaks
    • Simplot Good Grains Roasted Veg Grain Blend
    • Simplot Roast Works Roasted Corn & Black Beans
    • Knorr Deep Smoke Intense Flavoring
    • Mex Original Corn Tortilla Shells
    • PFS Produce Fresh Tomatoes
    • La Victoria Thick & Chunky Medium Salsa
    • Daisy Sour Cream - 5# Tub

     

     

     

     

     

     

     

     

     

     

  • Grilled NY Strip Steak

    Anatomy of the Plate

    Suggested Menu Price:  $34.00

    Food Cost:  36%

    Gross Profit:  $21.50

    Ingredients 

    • 4 (12-ounce) Certified Angus Beef ® New York strip steaks
    • 1 stick (4-ounces) unsalted butter, at room temperature
    • 2 tablespoons gochujang paste
    • 2 cloves garlic, minced
    • 2 teaspoons sesame oil
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon honey
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon plus pinch pepper
    • Parchment paper

    Preparation

    1. Combine butter, gochujang, garlic, sesame oil, lemon juice, honey, 1/4 teaspoon salt and pinch pepper in a food processor; pulse until just combined and smooth. Line butter lengthwise in center of parchment paper; roll, encasing butter to make a circular log. Wrap in plastic wrap and refrigerate.

    2. Season steaks and grill to desired doneness (125° - 130°F for medium rare). While steaks rest for 5 minutes, top with a slice or two of gochujang butter.

  • Roasted Peameal

    Anatomy of the Plate

    The name “PEAMEAL BACON” derives from the historic practice of rolling cured and trimmed boneless PORKLOIN in dried ground yellow peas to extend shelf life. For the last 100 years however, the peameal has been replaced by ground yellow cornmeal instead. Besides making a beautiful centerpiece roast, sliced peameal bacon on a toasted brioche roll makes a delightful holiday sandwich menu offering. This NORTH COUNTRY “peameal” is a back bacon made from trimmed lean boneless Pork Loin rolled in cornmeal. Roast at 375° for 90 minutes, the last 30 minutes uncovered, to a 165° internal. Slice and enjoy!

     

    Suggested Menu Price:  $11.99

    Food Cost:  16%

    Gross Profit:  $10.04

    Ingredients 

    • North Country Peameal Bacon Loin
    • Wohlschlegel's Pure Maple Amber Syrup
    • Tom Cat Bakery Brioche Roll

     

     

     

     

     

     

     

  • Beef and Reef

    Anatomy of the Plate

    This very affordable twist on surf & turf is suitable for all kinds of operations. Our Certified Angus Beef brand PRIME Pub Steaks are a tender cut derived from the chuck. This means is marbled well, very tender and reasonably priced. Topped off with some succulent marinated Porcini mushrooms and Balsamic Cippolini
    onions, this steak will satisfy all your guests expectations. Served with a side dish of real Maryland Blue Lump Crabmeat poached in butter and tonight’s fresh vegetable. You can’t loose with a special like this…             We Guarantee It ! 

     

    Suggested Menu Price:  $29.00

    Food Cost:  42%

    Gross Profit:  $16.75

     

    Ingredients 

    • Certified Angus Beef Prime Pub Steaks
    • PFS Seafood Regular Lumb Blue Crabmeat
    • Atalanta Cipollini Onions with Balsamic
    • Menu Porcini Mushroom Boschetto

     

     

     

     

     

 

 

 

  

 

 

 

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