Bin 595

Name: Bin 595
Address: 1230 S. Pine Island Rd., 33324, FL, 33324
Telephone: 954-308-4595

1230 S. Pine Island Rd., Plantation, FL 33324, US

• Monday: 6:30AM-10:00PM •Tuesday: 6:30AM-10:00PM •Wednesday: 6:30AM-10:00PM •Thursday: 6:30AM-10:00PM •Friday: 6:30AM-11:00PM •Saturday: 6:30AM-11:00PM •Sunday: 6:30AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST

Smart Starts

Homemade Almond Granola

Almond Granola Parfait

Fresh homemade granola layered With vanilla flavored yogurt

Seasonal Fruit Plate

Served with plain yogurt

Cinnamon Green Apple

A steaming bowl of oatmeal, caramelized Granny Smith apples with maple syrup and a touch of cinnamon

Kellogg’s Cereals

Assorted Yogurts

FROM THE BUFFET

Healthy Start Buffet

Oatmeal, assorted Kellogg’s Cereals, homemade almond granola, Fresh fruit, yogurt and your choice breakfast breads

All American Buffet

The Healthy Start buffet plus eggs cooked to order, and selection of breakfast meats

EGG SPECIALTIES

Healthy Start Breakfast

Oatmeal or Kellogg’s cold cereal or homemade Almond granola, with fresh berries or bananas, skim milk and a choice of toast, bagel or muffin

All American Breakfast

Two eggs, any style, served with hash browns your choice of bacon, sausage, ham or Canadian bacon, and toast, bagel or muffin

BIN 595 Benedict

Two large poached eggs served atop A buttered English muffin. | With your choice of the following meats:

Hand Cut Corned Beef Hash

Two poached eggs served over corned beef hash And topped with whole grain mustard hollandaise

Broken Yolk Fried Egg Sandwich

Two fried eggs, maple pepper bacon and cheddar, cheese on toasted sourdough bread served with hash browns

The BIN 595 Omelets

| With our breakfast potatoes. Three large eggs classically prepared with the choice of the following:

Huevos Rancheros

Two eggs, any style with refried beans on toasted tortilla with salsa verde and pico de gallo

FROM THE GRIDDLE

Honey Dipped Challah French Toast

Two thick slices of Challah bread dipped in honey And cinnamon butter

Belgian Waffle

With fresh cream and berries

Buttermilk Pancakes

Three Hotcakes with warm Maple Syrup

SIDES

Breads

White, Wheat, Rye Toast, English Muffin, Bagel with Cream Cheese, Muffin, Danish

Breakfast Potatoes

Meats

Sugar cured ham, Pork Sausage, Veal Sausage, Smoked Bacon, Maple Pepper Bacon

LUNCH

Soups & Starters

Soup De Jour

Our Chef’s selection created daily

Creamy Coconut Seafood Chowder

Mix of fresh seafood with coconut milk, corn, and spinach

South Florida Prawn Cocktail

Served on a bed of wild greens with a zesty chipotle cocktail sauce

Spinach and Artichoke Dip

Served with toasted bagel chips

Semolina Crusted Shrimp & Calamari

Marinated, golden-fried and crisp, served with lemon-caper aioli

Corn, Crab, and Lobster Griddle Cakes

Succulent Maine lobster chunks, crabmeat and fresh grilled corn Served on a bed of baby greens with cilantro mayo and fire-roasted red pepper coulis

Smoked Chicken and Grilled Corn Quesadilla

Savory smoked breast of chicken with Monterey Jack and Cheddar cheeses, sweet summer corn, and our house made ancho chili spice Served with sour cream and pico de gallo

Salads

Caesar Salad

Crisp romaine hearts served with balsamic-poached garlic cloves, shaved Manchego cheese and Parmesan crostini with a sun-dried tomato tapenade

“The Bin” Chop Salad

Black Forest Ham, Honey Roasted Turkey, baby Swiss, grape tomato, apple smoked bacon, and avocado. Tossed with crisp greens and spicy ranch dressing, served with toasted garlic bagel chips

Bin 595 Baby Organic Greens

Fresh baby greens with tomato concasse, European seedless cucumber, candied walnuts and Stilton cheese, drizzled with Balsamic Vinaigrette

Greek Salad with Blackened Jumbo Shrimp

Lightly tossed with crisp romaine, feta cheese, pepperoncini peppers, Kalamata Olives, cucumbers, tri-color peppers, sweet Bermuda onion and a zesty lemon-caper vinaigrette

Sweet Black Pepper Seared Salmon Salad

Served over tossed organic greens and drizzled with a mango ginger vinaigrette, grape tomatoes, mango slices, mandarin oranges served with a fried angel pasta

Main Courses

Catch of the Day

Chef’s daily creation

Chicken Salad Melt

Curry and apple chicken breast salad grilled golden brown Served on thick sliced Sourdough bread with provolone cheese

Churrasco with Chimmi Churri

8 ounces of grilled skirt steak, onions, tri-colored peppers, Pepper Jack cheese, diced tomatoes and chimmi churri on a toasted baguette served with yucca fries and avocado salsa

Bin 595 Black Angus Burger

Served on a grilled focaccia roll and smothered in sautéed onions and mushrooms Your choice of Cheddar, Swiss, American or Pepper Jack cheese

Grilled Chicken Caesar Wrap

Herb marinated breast of chicken, baby greens, onion, tri-colored peppers With cilantro mayo on a grilled spinach wrap, served with papaya slaw and seasoned fries

Linguini Bolognese

Veal, Pork, and Beef in a savory Pomodoro sauce with fresh herbs and parmesan cheese

Margarita Pizza

Vine ripe tomato, sweet basil and buffalo mozzarella on a crispy toasted pizza crust

Caprese Panini with Grilled Portabella Mushroom

Beefsteak tomato, buffalo mozzarella, sweet basil and summer vegetables Served on grilled country bread with virgin olive oil served with baby greens

Mahi Sandwich

Lightly blackened mahi-mahi baby greens topped with caramelized onions and cilantro mayo served on a focaccia roll served with papaya slaw

Bin 595 Chicken Club

Herb and citrus marinated breast of chicken with Pepper Jack cheese, apple wood smoked bacon, avocado salsa and cilantro mayo. Served on a toasted focaccia roll

DINNER

Inspiration to Sensation

Chef’s Mood

Our Chef’s selection created daily

Creamy Coconut Seafood Chowder

Fresh medley of seafood with coconut milk, corn and spinach

Corn, Crab and Lobster Griddle Cake

Succulent Maine lobster and crabmeat chunks married with fresh grilled corn served on bed of baby green with cilantro mayonnaise and fire-roasted red pepper coulis

South Florida Prawn Cocktail

Resting on bed of wild greens with a zesty chipotle cocktail sauce

Bin Portobello Tower

Fresh Buffalo Mozzarella, Fire Roasted Red Pepper, Basil Tomato, Portobello mushroom, drizzled with aged balsamic reduction and basil oil

Bin 595 Spring Roll

Avocado, mango, pacific seaweed and chorizo accented with spicy watermelon sauce and Wasabi mayonnaise

Guava and Ginger Pineapple Barbeque Strudel

Ginger and House spice rubbed grilled Chicken Breast accompanied by grilled pineapple tossed in marinated guava ginger barbeque glaze served with spicy Asian slaw

Jamaican Jerk Spiced Tuna Glade

Jerk spice rubbed and seared to perfection with spicy Asian slaw drizzled with Wasabi mayonnaise and sugarcane lime reduction

Salad Sensations

Bin 595 Caesar Salad

Crisp romaine hearts served with balsamic poached garlic cloves, shaved Manchego cheese and a Parmesan crostini with a Boursin Cheese and Horseradish Crostini

Bin 595 Mix Organic Greens

Baby Organic greens, crumbled Gorgonzola, sweet Bermuda onions, candied walnuts, baby pears, vine ripen grape tomatoes, and horseradish Boursin cheese crostini drizzled with a Champagne lemon caper vinaigrette

Arugula and Iceberg Salad

Aged balsamic marinated sun-dried tomatoes, toasted almonds, pickle cucumbers, shaved baby fennel and smoked Brie served with a spicy watermelon seed Vinaigrette

Cheese Temptation

Imported & Domestic Cheese Sampler Platter paired with assorted fruit pastes, honeycomb, and fig log served with assorted crackers

Favorites

Pan Seared Five Spiced Yellowtail Snapper

Coconut curry basmati rice and seasonal vegetables accented with pineapple ginger Beurre Blanc and an aged balsamic reduction

Pacific Rim Seared Salmon

Pan seared sesame and lemongrass marinated salmon served coconut curry basmati rice laced with Sake infused Soya ginger glaze paired with Baby Vegetables

Sea Bass

Pan seared served over sun-dried tomato and crab risotto drizzled with lemon vanilla bean butter paired with seasonal vegetables

Key West Black Pepper Fettuccini

Half Florida Lobster tail, scallops, green lip mussels, and jumbo shrimp simmered with fresh herbs in a vodka infused saffron cream served over a bed of black pepper fettuccini

Sun -Dried Tomato Ravioli

Simmered with fresh herbs, baby spinach, sun-dried tomatoes, bell peppers, shitake mushrooms, oven roasted artichokes and toasted pine nuts in Gorgonzola Chardonnay cream sauce

Oven Roasted Free Range Stuffed Chicken Breast

Organic Corn fed baby chicken, stuffed with lobster and crab cake marinated in lemon chipotle vinaigrette served with roasted garlic whipped potatoes, seasonal vegetable and laced with Jamaican Myers’s Rum raisin sauce

Jerk Spiced Duck Breast

Served over coconut curry basmati rice and seasonal vegetables dressed with kumquat and papaya emulsion topped with Granny Smith and Bermuda onion marmalade

Land & Sea

Tournedo of beef tenderloin paired with grilled garlic lobster tail served roasted garlic whipped potatoes and fresh seasonal vegetables Paired with a port wine glaze and lemon vanilla bean butter

Pistachio and Gorgonzola Crusted Filet Mignon

8 oz. Filet of beef grilled to your liking with roasted garlic whipped potatoes and fresh seasonal vegetables

Tamarind Glazed Pork Chop

Grilled to perfection serve with roasted garlic whipped potatoes, seasonal vegetable and a Tamarind glaze topped with caramelized Granny Smith apples and Bermuda onion marmalade

Grilled New York Strip loin Steak

14 oz. steak marinated in a passion and chimichurri sauce grilled to perfection served with Bermuda onion marmalade, roasted garlic whipped potatoes and fresh seasonal vegetables dressed with a port wine reduction

Grilled Lamb Rack

Rubbed in spicy whole grain Dijon mustard, crusted with fresh herb medley and served with a wild mushroom polenta cake Accompanied by seasonal vegetables and a mint and cognac emulsion

Grilled Lamb Rack

Rubbed in spicy whole grain Dijon mustard, crusted with fresh herb medley and served with a wild mushroom polenta cake Accompanied by seasonal vegetables and a mint and cognac emulsion