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+
+Chatbot Guide
+
+Description: Give details about how to use the chatbot
+
+—--
+
+
+## Improve your questions
+
+Instead of asking questions of the chatbot, instruct it. Use words like describe the entree, or tell me more about the {entree item}.
+
+
+The data base is structured in lists, so it helps to use the same language. 
+Say:
+[ ] List the appetizers
+[ ] List the desserts
+
+
+This chatbot makes mistakes. This is how it works...

raw_text/food_guide.md

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+
+Food Guide
+
+Description: Add details about each food item on the menu, with its detailed chef’s description, the table talk servers use to sell the item at the table, and the allergy contents of the dish itself.
+
+—--
+
+## Para la Mesa, Appetizers, Starters
+
+For our appetizers, and small plates, we offer Salsa Tasting, Herby Guacamole, Lump Crab Guacamole, Don Frijole (Queso), Sope Del Fuego, Duck Carnitas Huarache, Machete Tacos, Masa Y Mantequilla, Flautas, Snapper Aguachile, Campechana, Hamachi, Crab Tostada
+
+## Salsa Tasting
+
+Chef Description: A sampling of our Salsa Verde Crudo, Salsa Roja Asada and our Salsa de Arbol. Served with our house fried Masienda tortilla chips.
+
+*SEE RECIPE GUIDE FOR DETAILED SALSA DESCRIPTIONS
+
+
+## HERBY GUACAMOLE
+
+Table Talk: An herbaceous guacamole topped with minced onion and Serranos and Olive oil. Served with our house fried Masienda tortilla chips.
+
+Chef’s Description: An herbaceous guacamole made up of Avocados, Olive Oil, Lime Juice, Onion, Cilantro & Basil. Garnished with fresh white onion and sliced Serrano peppers and Olive Oil. Served with house fried Masienda tortilla chips.
+
+Allergies: Onion, Cilantro, Citrus, Capsaicin
+
+## LUMP CRAB GUACAMOLE
+
+Table Talk: An herbaceous guacamole topped with fresh lump crab.
+
+Chef’s Description: An herbaceous guacamole made up of Avocados, olive oil, lime juice, onion, cilantro and basil. Garnished topped with dressed fresh lump crab.
+
+Allergies: Onion, Cilantro, Citrus, Shellfish, Capsaicin
+
+## SOPE DEL FUEGO
+
+Chef Description: House made potato-masa(50/50) dough, hand-formed and fried, then filled with a white onion puree, Pastor style, Achiote marinated pork belly and flank steak and topped with a pineapple gelee. It is finished with minced white onion, cilantro and cello radish.
+
+Allergies: Citrus, Pineapple, Onion, Cilantro, Dairy
+
+## DUCK CARNITAS HUARACHE
+
+Chef Description: House made masa-potato flatbread topped with a black bean puree, and braised pulled Rohan duck thighs. Topped with salsa verde crudo and an avocado aioli. Finished with minced white onion, cilantro and radish salad, and micro bitter herbs.
+
+Allergies: Avocado, Chilis, Egg(Aioli’s), Cilantro, Onion, Nightshade
+
+
+## DON FRIJOLE Y QUESO
+
+Served with a basket of totopos and large serving spoon.
+
+Chef Description: House smoked black beans topped with our artisan Tillamook sharp cheddar melted cheese and topped with a jalapeno conserva, queso cotija and a tomatillo/cherry tomato pico de gallo. Served with our house fried chips.
+
+Allergies: Onion, Garlic, Dairy, Nightshade, Cilantro
+
+## MACHETE TACOS
+
+Table Talk: Tacos in the form of a machete filled with queso mixto, caramelized onion, smoked jalapeno, cochinita pibil with fried tomato salsa.
+
+Chefs Description: Corn masa shaped like a machete cooked al la plancha and filled with cochinita pork belly and braised pork cheeks, caramelized onions, smoked jalapenos and queso mixto served with fried tomato-arbol salsa.
+
+Allergies: Onion, Garlic, Dairy, Tomato, Anchovies, Chilies
+
+## MASA Y MANTEQUILLA
+
+Chef Description: Citrus and arbol whipped butter, accompanied with house made masa flatbread. Topped with a tomatillo-orange jam, pickled and charred radish. Finished with molcajete ground coriander and pink peppercorns and micro cilantro.
+
+Allergies: Dairy, Capsaicin, Citrus, Cilantro
+
+## Flautas
+
+Chef Description: Masienda tortillas wrapped around beef picadillo, then fried. Topped with Bulevar fermented hot sauce, salsa verde crudo, crema and queso cotija.
+
+Table Talk:
+
+Allergies: Nightshade, Onion, Garlic, Avocado, Dairy, Capsaicin
+
+## Snapper Aguachile
+
+Chef Description: Gulf Snapper course cubed and plated over a hibiscus aguachile. Garnished with Serrano & Fresno pepper wheels, cubed avocado, and lime compressed Jicama. Finished with lemon zest, micro cilantro and sea salt.
+
+Table Talk: 
+
+Allergies: Citrus, Avocado, Capsaicin
+
+
+## Campechana
+
+*Campeche, the state in Mexico where Campechana is very well-known, uses a heating process of some kind in the preparation of this refreshing appetizer. In contrast to a ceviche, which uses the acids in citrus to cure or “cook.
+
+Chef Description: Poached Octopus and Gulf Shrimp, red chile marinated and tossed. Garnished with cucumber(compressed with a Fresno pickling liquid), avocado, red onion, Serrano wheels, Micro-Cilantro, Olive Oil & Maldon Sea Salt. Served with a small basket of Masienda Tortilla chips.
+
+Table Talk: 
+
+Allergies: Shellfish, Nightshade, Onion, Cilantro, Fish, Garlic, Capsaicin
+
+
+## Hamachi
+
+Chef Description: 
+
+Japanese yellowtail hamachi sliced thick and plated over our ponzu, accented with an avocado aioli, and pineapple gelee. Finished with lemon zest, chives, micro cilantro and sea salt.
+
+Table Talk: 
+
+Allergies: Nuts, Garlic, Chilis, Citrus, Pineapple, Avocado
+
+
+## Crab Tostada
+
+Chef Description: Fried Masienda tortilla and seasoned with POW POW, topped with sliced avocado and a remoulade. Then topped with Jumbo lump crab meat lightly dressed and topped with radishes, freshly chopped chives, cilantro and Tajin powder, and a light drizzle of olive oil.
+
+Table Talk:
+
+Allergies: Shellfish, Onions, Garlic, Eggs, Avocado, Citrus, Soy
+
+
+## Vegetables
+
+Bulevar offers the following vegetable plates: Lechuga, Betabeles, Esquites, Blistered Shishitos, Papas de la Plancha, Calabaza Asada
+
+
+## Lechuga (Salad)
+
+Served with silver tongs.
+
+Chef’s Description: Little gem lettuce, dinosaur kale, radish and red onion dressed with lemon juice, salt & pepper and Chicatana & Anchovy vinaigrette Finished with freshly grated queso Cotija, lemon zest, and chicharron de queso(baked parmesan crisp).
+
+Allergies: Eggs, Dairy, Chili's, Fish, Onion, Capsaicin
+
+
+## Betabels
+
+Chef Description: Guajillo confit beets drizzled with a burnt orange vinaigrette. Plated next to stracciatella “burrata” drizzled with a chicatana honey (black/pink/Sichuan peppercorns). Plated over a lemon preserve vinaigrette and garnished with pepper greens.
+
+Table Talk: 
+
+Allergies: Dairy, Honey, Onion, Cilantro, Capsaicin, Agave, Citrus
+
+
+## Esquites
+
+Chef’s Description: Corn, sliced off the cob and tossed with a chipotle aioli and seasoned with salt, fire roasted Topped with a greek yogurt, mayonnaise and lime juice crema. Finished with Tajin and chopped Cilantro, and queso fresco.
+
+Table Talk: 
+
+Allergies: Dairy, Chili's, Eggs, Cilantro
+
+
+## Blistered Shishitos
+
+Chef Description: Shishito peppers(which are a mild pepper usually), blistered over open flames. Tossed with sea salt, minced preserved lemon pieces and a lemon aioli. Finished with our sesame crumb.
+
+Table Talk: Blistered Shishito peppers tossed with a lemon aioli and finished with a sesame crumb.
+
+Allergies: Garlic, Onions, Egg, Cilantro, Capsaicin, Citrus
+
+
+## Papas De La Plancha
+
+Chef Description: Fingerling potatoes smashed and cooked a la plancha in Morita Butter. Served over a preserved lemon vinaigrette and garnished with a Cilantro-Chive Gremolata and Salsa Seca. Finished with lemon zest, olive oil & sea salt. Table Talk: Fingerling potatoes smashed and cooked a la plancha in Morita butter, served over a lemon vinaigrette, with salsa Seca, Cilantro Gremolata & lemon zest.
+
+Allergies: Nuts, Honey, Citrus, Chilis, Dairy, Onions
+
+
+## Calabaza Asada
+
+Chef Description: Halved and blanched zucchini, grilled over a post oak flame and tossed with our Arbol, parsley and garlic marinade. Plated over herb whipped goat cheese, molcajete salsa. Finished with shaved queso cotija, olive oil and sea salt.
+
+Allergies: Dairy, Nightshade, Onion, Capsaicin, Garlic, Parsley
+
+
+## Animals
+
+Bulevar's meat dishes are the: Mixto Pibil, Achiote-Garlic BBQ Shrimp, Pork Carnitas Ribs, Wood-roasted Hawaiian Kanpachi, Big Glory Bay Salmon.
+
+
+## Mixto Pibil
+
+Chef Description: Chile braised pork cheeks and Cochinita Pibil pork belly cooked with Garlic, Thyme, Onion, served in its own braising liquid. Garnished with cilantro, onions, Xni-Pek. Finished with a drizzle of Olive Oil. Accompanied with small guacamole, salsa verde crudo and lime & basket of our house made, hand pressed Masa tortillas.
+
+Table Talk: 
+
+Allergies: Dairy, Onion, Garlic, Chili's, Pork, Wood-Roasted Hawaiian Kanpachi, 
+
+
+## Achiote-Garlic BBQ Shrimp
+
+Chef Description: U-12 Shrimp, seared over our wood fired grill in a skillet, and served shell and tail on with confit garlic, Annatto-tomato paste & chile arbol, chile Alepo, Achiote, Butter, Lime Juice, Cilantro. All plated over a potato-masa & epazote flatbread.
+
+Table Talk: 
+
+Allergies: Nightshade, Garlic, Chilis, Dairy, Cilantro, Dairy
+
+
+## Pork Carnitas Ribs
+
+Chef Description: Half rack of Berkshire Baby Back Ribs that have been brined with oranges and chilis for 24 hours, then grilled and then sous vide with chicken fat. Ribs are tossed with lime juice, spiced agave and olive oil. Plated over an Orange vinaigrette. Garnished with white onions, radish, cilantro and minced fresnos.
+
+Allergies: Dairy, Onions, Cilantro, Citrus, Pork
+
+
+## Wood Roasted Hawaiian Kanpachi
+
+Chef Description: 16-18 oz (1 lb) filet of Hawaiian Kanpachi grilled skin over our post oak flame and served over an orange vinaigrette. Topped with house pickled cucumber, cilantro & red onion salad. Finished with chipotle butter, olive oil and sea salt.
+
+Served with a large spoon and tortillas.
+
+Table Talk: 
+
+Allergies: Cilantro, Onion, Garlic, Citrus
+
+
+## Big Glory Bay Salmon
+
+*Big Glory Bay Salmon is sustainably “Ocean Farmed”, where the salmon live in an environment that is 80/20 meaning that there are 20% fish to 80% water, allowing the fish plenty of space and nutrients for clean, proper growth.
+
+Chef Description: 10-12 ounces of Big Glory Bay Salmon, grilled and served over salsa Veracruzana Verde. Garnished with a sun dried tomato salsa and a pickled white onion and cilantro salad.
+
+Table Talk: 
+
+Allergies: Onion, Olives, Shellfish, Fish, Garlic
+
+## CAarne Asada
+
+Chef Description: Churrasco style - which is marinated, rolled thin and grilled, then sliced. So we take the tenderloin and marinate it in arbol chilis, parsley and garlic, season with salt and pepper & grill to perfection. Plated over Charro Black Beans with a sun dried tomato salsa, pico de gallo and crispy onion crumb.
+
+Table Talk: Arbol & garlic marinated Churrasco-style Carne Asada plated over charro black beans,
+
+Allergies: Onion, Cilantro, Pork, Capsaicin, Dairy, Nightshade, Carrot, Fish, Garlic, Parsley, Beer(GF)
+
+
+## Pollo Asado
+
+Table Talk: Chile in Adobo marinated then grilled chicken with sweet corn puree. Finished with pickled onions & cilantro.
+
+Chef Description: Chili rubbed half chicken then grilled and plated over a sweet corn puree, finished with chipotle, garlic butter, cilantro and pickled white onions.
+
+Allergies: Dairy, Onions, Garlic, Eggs, Chili's,
+
+## Carnes a las Brazas
+
+For our steaks we offer a dry-aged porterhouse, and new york strip, a bone-in ribeye, and a beef tenderloin "center-cut" filet. All meats are hand cut in house. Their cooktime is roughly 45 minutes. If you are considering a steak, order ahead of time, and try one of the side dishes or appetizers to have a small snack while you wait.
+
+
+## Dry Aged Porterhouse
+
+Table Talk: The porterhouse is our dry aged niman prime porterhouse cooked over post oak and butter basted, served with cebollitas & chipotle garlic butter.
+
+Chef Talk: Niman prime beef Porterhouse, dry aged a minimum of 50 days, a cut that contains the filet and striploin. Cut from the lower rib section of the cow, which lies close to the rear end or loin. This cut typically ranges from 1.5 to 2 pounds. This cut is butter basted over coals and rested, cook time is about 45 minutes.
+
+Allergies: Dairy, Onion, Garlic, Chilies
+
+
+## Dry Aged New York Strip
+Table Talk: Dry aged Niman Ranch prime bone in strip cooked over post oak and butter basted, served with cebollitas, shihsitos & chipotle garlic butter.
+
+Chef Description: Niman Ranch Prime bone in beef strip, dry aged a minimum of 50 days, a cut that contains the filet and striploin. Cut from the lower rib section of the cow, which lies close to the rear end or loin. This cut typically ranges from 1.5 to 2#’s. This cut is butter basted over coals and rested. Served with cebollitas, shishitos and mixed animal roasted jus. Cook time is about 45 min
+
+
+## Beef Tenderloin “Center-cut” Filet
+
+Chef Description: 12 oz wet aged center cut filet seasoned with salt and pepper and served over rajas(Poblanos and White Onions), mole poblano and chipotle butter.
+
+Allergies: Dairy, Nuts, Seeds, Peppers, Onion
+
+
+##Bone-in Ribeye
+
+Table Talk: Our prime wet aged ribeye is cooked over post oak wood and butter basted, served with cebollitas, shishitos & chipotle garlic butter.
+
+Chef Description: The ribeye is carved from the primal section called the beef rib. It falls between the chuck (shoulder) and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat. Our ribeye is coming from Linz Meats out of Chicago, this cut is wet aged and hand cut, butter basted and rested. Served over a mixed animal roasted jus and with cebollitas, blistered shishitos and chipotle garlic butter. Cook time is roughly 45 minutes.
+
+Allergies: Dairy, Garlic, Onion, Chilies
+
+## Desserts/ deserts
+
+For dessert we offer a tarta de limon, churros, and chocolate roulade.
+
+Our dessert program uses a gluten/dairy free flour containing: Rice Flour, Whole Grain Brown Rice Flour, Whole Sorghum Flour, Tapioca Starch, Potato Starch , Cellulose, Xanthan Gum, Vitamin & Mineral blend.
+
+
+## Tarta de Limon
+
+Chef Description: House made graham cracker crust containing honey, Cinnamon, brown sugar, butter, milk and Measure for Measure flour(NUT FREE). Then filled with a lime custard containing egg yolks, lime zest and lime juice and condensed milk.
+
+Allergies: Dairy, Egg, Honey, Citrus
+
+
+## Churros
+
+Chef Description: Traditional mini churros deep fried and tossed with our cinnamon/sugar blend. Served with house made dulce de leche and chocolate ganache dipping sauces. Topped with powdered sugar.
+
+Table Talk: These our our traditional mini churros, deep-fried and tossed with our cinnamon/sugar blend. They are served with house made dulce de leche and chocolate ganache dipping sauces. Finally, it is topped with powdered sugar.
+
+Allergies: Nuts(flour), Dairy, Cinnamon
+
+
+## Chocolate Roulade
+
+Chef Description: Thin chocolate sponge cake stuffed with a chocolate/hazelnut cream and rolled then topped with choc./hazelnut cream and fresh hazelnuts. Garnished with drizzles of dulce de leche and chocolate ganache.
+
+Allergies: Nuts(flour), Egg, Dairy,
+
+
+## Product Purveyors/Farms:
+
+Niman Ranch is a West Coast based conglomerate of farmers and ranchers raising livestock humanely and sustainably.
+Dry Aged program-Short Loin which breaks down to Porterhouse and Bone-In New York
+Dry aged- a process where large cuts of beef are hung in an open air temperature controlled room ranging from a few weeks to months. Which concentrates the beef flavor.
+Lamb Cheeks- Fed 100% vegetarian diet
+
+Red Top Farms is central United States group of small farmers offering some of more prestigious breeds available in the U.S.
+Berkshire Pork- Pork Belly and Pork Tomahawk
+Berkshire pig meat is typically redder and sweeter with marbling.
+
+Meat By Linz offers a heritage angus beef program based out of chicago.
+Wet Aged Tenderloin and Beef Ribeye
+Wetaged- Fresh cut meat is cryovac packed and then held for a minimum of 14 days
+
+Chefs Garden- Farmer Lee Jones practices sustainable farming focusing on product flavor of product.
+We pick out a variety of our specialty herbs and greens to maximize flavor.
+Masienda focuses on heirloom product from regional farmers in Oaxaca Mexico.
+Heirloom blue,yellow and white corn from oaxaca that provides the flavorful and nutritious masa in house.
+Ayocote beans are large multi colored pinto bean grown in Oaxaca, which are
+plump and earthy with flavor similar to a mushroom
+
+Seafood
+East Coast Oysters usually carry more briny with firm texture vs west coast which are sweeter.
+Gulf Snapper is a lean mild and slightly sweet that doesn't carry that strong “fishy” flavor
+Branzino is a Mediterranean sea bass. It's a mild white flaky fish that adapts well to flavors.
+Bluefin Tuna usually has more marbling and fat with a more distinct stronger taste rather than the yellow fin which is a leaner fish.
+Jumbo lump crab is sweet and delicate. It usually is a product of the swimming fins
+D’artagnan is a farm to table purveyor of different game and poultry meats that feature a multitude of specialty product.
+Green Circle Chicken is a free- range, vegetable fed program that is certified humane
+Rohan Duck is a hybrid of mallard and pekin that is free-range, no antibiotics and has been air chilled.
+
+## Recipe Index:
+
+Salsas/Sauces: 
+= Vegetarian  = Vegan
+Chicatana-Anchovy Dressing: Anchovies, Grana Padano, Lemon, Red Wine Vinegar, Grape Seed Oil, Valentina, Worcestershire, Egg Yolks, Garlic, Chicatana Ants
+Mole Poblano: Almonds, Pasilla, Ancho, Moritas, Tomato, Garlic, Raisins, Chocolate, Sesame seeds, Coriander, Star Anise, Clove, Cinnamon, Tortilla, Onion, Chicken Stock, Black Peppercorns
+Salsa Roja Asada: Charred Roma Tomatoes, Charred Onion, Charred Garlic, Guajillos, Arbols, Chipotle in Adobo(Contains Soy), Cilantro
+Tomato-Arbol Salsa(MACHETE): Arbol, Tomatoes, Onion, Garlic, Oil (LUCY’S SALSA)
+Ponzu: Tamari, Kombu, Lime & Lemon, Bonito Flakes, Rice Wine Vinegar, Mirin
+Salsa Verde Crudo: Tomatillos, Jalapenos, Onion, Garlic, Cilantro, Avocado, Árbol, White Vinegar
+Corn Puree: Corn reduction, Butter, Turmeric
+Pineapple Gelee: Pineapple, Habaneros, Orange Juice, Maple Syrup, Turmeric
+Avocado Aioli: Avocado, Mayo, Coriander, Cumin, Lemon Juice
+Chipotle Aioli: Chipotle in Adobo(contains soy), Mayo, Lime juice, Salt
+Campechana Sauce: Fish Sauce, Clam Juice, Ketchup, Lime Juice, Red Wine Vinegar, Moscatel Vinegar, Tomato Juice, Palm Sugar, Aji Panca, Jalapeno Conserva, Roasted Garlic
+Salsa Seca(FOR PAPAS): Dried Anchos, Dried Pasillas, Dried Moritas, Almonds, Lime Juice, Honey
+Arbol Salsa: Pumpkin Seeds, Arbol Chilis, Apple Cider Vinegar, White Sugar, Cumin, All-Spice, Clove Sesame Seeds
+Preserved Lemon Vinaigrette(BEETS & PAPAS): Raw Shallot, Preserved Lemon, Thyme Olive Oil, Lemon Juice
+Orange Vinaigrette(CARNITAS, KANPACHI): Oranges, Sherry Vinegar, Shallots, Parsley, Thyme, Grapeseed Oil
+Cilantro-Chive Gremolata: Chives, Garlic, Cilantro, Preserved Lemon, Olive Oil, Arbol Chilis
+
+
+Sundried Tomato Salsa(SALMON, KANPACHI): Fried Garlic, Fermented Black Beans, Anchovy Powder, Sun Dried Tomatoes
+Veracruzana Verde(SALMON): White Anchovies, White Onion, Garlic, Capers, Castelvetrano Olives, Tomatillos, Cilantro, Parsley, Clam Juice
+Tomatillo-Orange Jam: Tomatillo, Orange, reduced with sugar into a jam
+
+Purees/Rubs: 
+Achiote: Annatto, Orange, Lime, Rice Vinegar, Coriander, Cumin, Clove, Allspice, Black Pepper, Canella, Oregano, Garlic, Red Onion
+Onion Puree: White onions, butter, cream(cooked with sachet containing-Thyme, Bay Leaves, Habaneros, Cloves)
+
+Pickles: 
+Pickled Jalapenos: Jalapenos, Onion, Bay Leaves, Oregano, Lime Juice, White Vinegar, Sugar, Oil
+Pickled Red Cabbage: Sugar, Salt, White Vinegar
+Pickled White Onions: White onion, Bay leaves, Oregano, Lime juice, White Vinegar, Sugar, Oil
+Xni-Pek Salsa: Red Onions, Mexican Oregano, Habaneros, White Vinegar
+
+Crumbs: 
+Sesame: Sesame seeds, Cilantro, Dried Onion, Parsley, Cilantro, Arbol Powder
+Arbol Marinade: Arbol, Garlic, Parsley, Oil
+Animal Jus: Chicken Bones, Beef Bones, Pork Trimmings, Mirapox, Black Pepper, Bay Leaf, Spices, Butter
+Chipotle Butter: Butter, Chipotle, Garlic, Oil
+Cochinita Pibil: Achiote, Orange, Thyme, Orange/Juice, Garlic, Onion, Sugar, Banana Leaf
+Dashi: Bonito Flakes (Smoked Skipjack Tuna), Nori(Seaweed)
+Morita Butter: Butter, Annatto, Morita, Coriander, Ginger
+Za’Taar: Thyme, Oregano, Sesame Seeds, Coriander, Sumac, Marjoram
+Pico De Gallo: Diced Plum Tomatoes, Tomatillos, Onion, Cilantro, Serrano, Olive Oil, Lime Juice
+Smoked Black Beans: Onion, Garlic, Epazote, Lime, Chipotle, Oil, Oregano
+Spiced Agave: Canella, Star Anise, Clove, Black Pepper, Allspice, Morita, Orange, Lime, Arbol, Agave
+Machete Meat: Pork Belly,Pork Cheek, Caramelized Onions, Smoked Jalapenos
+Artisan Cheese Melt: Milk, Tillamook Sharp Cheddar, Queso Mixto(Quesadilla/Menonita), Salt
+Charro Black Beans: Ground Bacon, Cumin, Garlic, Carrot, Onion, Poblano, Tomato Paste & Juice, Red Chili Paste, GF Beer, Chicken Stock, Moscatel Vinegar, Molasses, Water
+Beef Picadillo: Ground Beef, Guajillos, Anchos, Pasillas, White Onion, Garlic, White Vin, Sherry Vin, Paprika, Coriander, Black Peppercorns, All Spice, Oregano, Canella, Cumin, Cloves, Salt

raw_text/food_lists.md

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+Food Lists
+
+Description: Add details about each food item on the menu, with its detailed chef’s description, the table talk servers use to sell the item at the table, and the allergy contents of the dish itself.
+
+—--
+
+This is a list of the different groups of items on the menu.
+
+
+## Appetizers
+
+
+## Main entrees
+
+
+## Desserts
+
+
+## Steaks
+
+
+## Fish Entrees
+Crab tostada, Branzino, Kanpachi, Hamachi, Salmon
+
+
+## Vegetarian Plates

raw_text/food_pairings.md

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+Food Pairings
+
+Description: Add lists of items that pair well with each other.
+
+—--
+
+These are lists of items that pair well with each other.

raw_text/restaurant_details.md

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+Bulevar is open Sunday through Wednesday from 5-9pm, and Thursday through Satruday from 4-10pm.
+Bulevar is located in the Arboretum at 360 and Mopac, next to Eddie V's.
+Bulevar is excellent Mexican Cuisine, with a laid back style to fine-dining.
+
+The head chef is Kevin. Chef Kevin is...
+
+Bulevar offers a family-style dining experience that has many shared plate options. Though, there are plenty of single-person menu items.

raw_text/useful_chatbot_tips.md

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+Chatbot Guide with Bulevar
+
+Description: Add lists of good questions to ask of the chatbot
+
+—--
+
+Tell the chatbot to describe a certain dish. Such as:
+1. Describe the Crab Tostada
+
+
+Ask of it what the restaurant's hours are.
+Get allergy information about a particular dish.
+
+Get the different items available on the menu, so you know what options there are before getting details.
+
+
+The data base is structured in lists, so it helps to use the same language. 
+Say:
+[ ] List the appetizers
+[ ] List the desserts