30 31 Cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness. Any event under 50 people, add $4.00 more per person. ALL PRICES SUBJECT TO CHANGE with a 19% service fee and 6% sales tax. $20.00 gas surcharge on ALL catered events. 10% gratuity on all food & beverage subtotals. Cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness. Any event under 50 people, add $4.00 more per person. ALL PRICES SUBJECT TO CHANGE with a 19% service fee and 6% sales tax. $20.00 gas surcharge on ALL catered events. 10% gratuity on all food & beverage subtotals. IT'S GOT TO BE CRANK'S IT'S GOT TO BE CRANK'S Potato & Rice Selections Potato Selections RED SKIN PARSLEY POTATOES our famous red skin potatoes, steamed, seasoned lightly, then slightly mashed with fresh garlic, creamy butter, romano and parmesan cheeses. MASHED POTATOES OR GARLIC MASHED POTATOES boiled Idaho potatoes mashed with heavy cream and butter for a creamy consistency – upon request, we’ll add roasted garlic for extra flavor. PEARL POTATOES whole baby potatoes lightly seasoned and baked in a savory butter with fresh parsley, topped with scallions. POTATO PARMESAN cubed potatoes seasoned and half baked with a parmesan cheese blend, then a rich bechamel sauce is poured over the potatoes, and they are baked again. CHEESY POTATO BAKE hash brown potatoes combined with onions and a cheddar cheese sauce. OVEN-ROASTED POTATOES “new” potatoes or Yukon gold potatoes, cut in wedges, dusted with our special seasoning, and roasted to perfection. FINGERLING POTATOES boiled fingerling potatoes buttered and seasoned with a burst of flavor. POTATOES AU GRATIN – ADD $1. sliced potatoes baked in a cheddar cheese sauce, then baked until golden brown. SCALLOPED POTATOES – ADD $1. sliced potatoes baked in a velouté wine sauce, topped with a blend of parmesan cheese and seasonings. ANNA POTATOES – ADD $2. whole potatoes sliver sliced with sautéed onions and chicken stock poured down the center, topped with parmesan cheese and butter, then baked until perfectly tender. DELPHI POTATOES – ADD $2. layers of sliced scalloped potatoes infused with gruyere cheese, roasted garlic, and a white wine butter sauce. CHEF SCOTT’S LAYERED POTATO DUO – ADD $2. alternating layers of au gratin and scalloped potatoes – can be cut like lasagna. STUFFED RED SKIN POTATOES – ADD $2. red skin potatoes carved out and mashed with onions, cheese, sour cream and special seasonings – the skins are then stuffed with the mixture and topped with cheddar cheese and baked. Rice Selections RICE PILAF white rice and orzo combined in a steamed bath of chicken stock, then simmered to the perfect consistency. WILD RICE nutty flavored medium and long grain rice seasoned and cooked in a light chicken stock until tender. VEGETABLE RICE a blend of fresh vegetables with white rice. Vegetable Selections WHOLE KERNEL CORN sweet kernel corn cooked in butter and herbs. GREEN BEANS ALMONDINE whole green beans steamed, seasoned, and topped with sliced almonds. MARINATED FRENCH GREEN BEANS marinated French-cut green beans sautéed and topped with a balsamic vinaigrette. GREEN BEAN CASSEROLE – ADD $1. traditional-cut green beans in a creamy mushroom sauce, topped with frizzled onion straws. BELGIAN CARROTS steamed whole baby carrots with a sweet brown sugar glaze. MIXED GREENS a perfect blend of broccoli, peas, green beans, and more green goodness. CALIFORNIA MEDLEY steamed broccoli, cauliflower, and carrots, seasoned to perfection. SWEET PEAS AND MUSHROOMS steamed sweet pearl peas with button mushrooms. PRINCE EDWARD BLEND VEGETABLES a mixture of green string beans, yellow beans, and baby carrots, steamed and seasoned. BAKED CAULIFLOWER AU GRATIN – ADD $2. fresh cauliflower seasoned with select herbs and spices in a creamy parmesan cheese sauce, topped with a panko breadcrumb topping. BROCCOLI WITH HOLLANDAISE SAUCE – ADD $2. steamed broccoli served with our rich and creamy hollandaise sauce on the side. FRESH ASPARAGUS – ADD $2. order it grilled or steamed, with or without hollandaise sauce. BRUSSELS SPROUTS – ADD $1. Brussels sprouts steamed until tender, served in a butter sauce. SAUTÉED BROCCOLINI – ADD $3. with sun dried tomatoes and herb butter sauce. Vegetable Selections
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