The Tack Room Appetizers, Soups, and Salads
Single-sheet, single-sided page from a cycle menu for The Tack Room is printed on aged parchment paper in black ink. This is a page from an example of a cycle menu. Menu options include appetizers, soups, and salads. Menu items range from vegetable crepe, to tamale of shrimp and grab, to escargots, to seasoned black bean soup painted with sour cream and Caesar salad. A description of the dish is printed beneath each item. In the bottom left corner "C3" is handwritten in pencil denoting the position this page is used as The Tack Room menu cycles throughout the year.
Digitized by: Salt Lake Community College
digitized other analog
Chef Menus Collection Developed for the Culinary Arts Program at Salt Lake Community College. IN COPYRIGHT.
TIFF image scanned at 600 dpi from the original using an Epson Expression 10000 XL scanner. Converted to PDF using Photoshop.