Wedding Menu • Seating Plan

Total Page:16

File Type:pdf, Size:1020Kb

Wedding Menu • Seating Plan Wedding Package The package includes: • Rent of Nizami Ganjavi Grand Ballroom (from 200 to 600 people) from 18:00 until 02:00 • Decoration of Nizami Ganjavi Grand Ballroom • Photo shooting at Fairmont Baku, Flame Towers • Welcome reception • Wedding Gala dinner • Wedding cake • Suite with the panoramic view over Caspian Sea for bride and groom Welcome Reception in Ballroom foyer: • Italian sparkling wine OR • Tea/coffee and hand-made cookies Wedding Gala Dinner Menu: Starters Ham rolls with soft cheese Terrine of sautéed tomatoes and grilled eggplant & mozzarella Boiled tongue with horseradish Traditional chicken galantine with spring peas and pistachio Selected charcuterie: beef salami, turkey ham, roast beef, turkey breast Selection of local cheeses Fish plate: hot smoked butterfish, halibut, accompanied with cream cheese and red caviar Anchovy, almond, bell pepper stuffed olives Assorted fresh garden vegetables with herbs Selection of traditional local pickles Selection of bread-rolls Salads Azeri Mangal salad Chicken salad “Stolichny” Azerbaijani beetroot salad Choban salad Hot starters Herb qutab with yogurt Main course Lamb kebab Lule kebab Chicken kebab Basterma kebab Potato lule kebab Vegetable kebab eggplant, tomato, chili pepper All served with lavash, onion & sumac salad Pilaf Desserts Wedding cake Fresh fruit platter Freshly brewed coffee, selection of teas Nizami Ganjavi Grand Ballroom decoration • Chair covers • Dance floor and podium • Special decoration of wedding menu • Seating plan A Gift from Fairmont Baku, Flame Towers: • Suite with the panoramic view over Caspian Sea for bride and groom • Photo shooting at Fairmont Baku, Flame Towers 100 AZN per person, including 18% VAT and excluding 5% service charge Fidan Ismayilova Sales Coordinator +994 12 565 4848 [email protected] Customize the menu with the following additions Starters Atlantic herring with marinated onions and new potatoes...............................................................5 AZN Salmon with marinated vegetables, olive oil, lime juice and spring onions..............................8 AZN Baby chicken with cooked vegetables.........................................................................................................8 AZN Vitello tonato (braised cold sliced veal with tuna mayonnaise sauce)......................................10 AZN Marinated salmon carpaccio with lime and mango Vinaigrette…………………..….….......................10 AZN Homemade adjika, Tkemali and pomegranate sauce dip………………………………...............................4 AZN Chicken levengi roll.………………………………………………………………………......................................................................7 AZN Beef liver pate roulade……………………………………………………………………..................................................................6 AZN Pancakes filled with meat & cottage cheese………………………………………................................................…6 AZN Poached salmon set in herb jelly...............………………………………………..……………………....................................12 AZN Salads Roasted pumpkin, ruccola, mint and pomegranate………….……………………………...................................8 AZN Symphony of sea food with orange dressing……………………………………………...........................................12 AZN Mediterranean couscous salad, roasted pepper, olives, baked eggplant, crumble feta…………………………………………………………………………………..........................................................................7 AZN Hummus.………………………………………………………………………………………............................................................................5 AZN Turkish spicy ezme…………………………………………………………….…………….............................................…......................5 AZN Barbecued bobby veal, marinated artichokes, grilled capsicum, sesame seeds, tossed in ruccola leaves……………………………………………………………….…………….............................…....................15 AZN Steamed prawn, coriander, olive oil and palm heart salad….………………………….............................…9 AZN Tomato and Italian mozzarella, pesto dressing, balsamic syrup……………………..........…...............10 AZN Hot Starters Lime marinated sea bass, caper & dried tomato sauce…………….….……………..................................22 AZN Kutum levengi…………………………………………………………………………….................................................….......................15 AZN Stuffed grape leaves (Dolma) with yogurt………………………………….......................................…....................8 AZN Side dishes Saffron rice…………………………………………………………………………….......................................................……......................5 AZN Pakhla pilaf.…………………………………………………………………………..……….............................................…......................….5 AZN Shuyud pilaf.…………………………………………………………………………………..........................................................................5 AZN Special Dishes Rice pilaf with Sabzi qovurma………….………………………….………………………........................................................10 AZN Shakh pilaf with lamb and dried fruits.…………………………..…………………………...............................................12 AZN Lamb entrecote (180 gr).......……………………………………………………….……..........................................................….28 AZN Sturgeon (180 gr, per person).……………...……………………………...………….......................................................……55 AZN Red caviar (20gr) served with pancakes.……….………………………………….............................…..................….15 AZN Black caviar (15 gr) served with pancakes...………………………….…………………............................................80 AZN Prices are mentioned per person, including 18% VAT and excluding 5% service charge. Banquet Composition* Sturgeon stuffed salmon mousse (5/6 kg each)..……………………………………………..................................40 AZN Sterlet stuffed salmon mousse (3/3.5kg) each...……………………………………………..............….................…50 AZN Whole lamb stuffed rice (each lamb 8/9 kg)...………………………………………………...............….................…30 AZN Whole salmon stuffed egg mimosa (each fish 4/4.5 kg)....…………………………………........................…28 AZN Whole lobster stuffed Olivier salad (each lobster 1/1.5kg).....………….…………….............….................40 AZN Salt baked whole seabass (2/2.5kg each fish)...…………………………………………........................................80 AZN *minimum order for 10 people is required Azerbaijani Food Pan-fried salmon with marinated tomato and chopped parsley……………………………...............…28 AZN Salmon govurma with yellow plump and caramelized onion………………………………………...............30 AZN Lamb bughlama ……………………………………………………………………………………………………………………..........................14 AZN Quail levengi with red onion, quince and pomegranate……………………………………………...............…..10 AZN Fried lamb with onion and cherry compote.………………………………………………………………………..................18 AZN Chicken levengi with dry fruits and quince….……………………………………………………………………....................10 AZN Saffron pilaf with oven fried chicken and white beans…………………………………………………................….7 AZN Fried beef basturma with caramelized onion and cherry……………………………………………...................14 AZN Sous vide and fried lamb with red beans………………………………………………………………………..…................…12 AZN White bean pilaf with plum sauce………………………………………………………………………………………......................18 AZN Fisindjan chicken with walnuts, pomegranate sauce....................…………………….............................…15 AZN Charcoal grilled whole baby chicken…………………………………………..………..............................….....................8 AZN Tike kabab………………………………………………………………………………............................................................................…12 AZN Sturgeon kebab……………………………………………………………..…...............................................................(110 gm) 30 AZN Desserts Tiramisu ……………………………………………………………………………..……....................................................…........................12 AZN Black forest cake with cherry sauce.…………..……………………………..……….......................................................12 AZN Opera cake with coffee custard sauce …………………………………………..………...........................................…14 AZN Shekerbura…………………………………………..………………………………..……….........................................................................2 AZN Bakhlava ……………………………………………………………………….…..…………..........................................................................3 AZN Assorted seasonal fruits……………………………………….…………………..………….............................................................5 AZN Ice cream (vanilla/chocolate/strawberry) ……………………………………………...........................…....................4 AZN Roasted nuts and seeds……………………………….…………………………..…………...........................................................5 AZN Petit fours…………………………………………………………………………..…………........................................................................…6 AZN Prices are mentioned per person, including 18% VAT and excluding 5% service charge. Beverage Packages Non Alcoholic Beverage Package Assorted Soft Drinks Coca Cola, Coca Cola Zero Sprite, Fanta, Compote Assorted Chilled Juices Orange, Cherry, Apple, Peach Still & Sparkling Water Gedebey Local Water 20 AZN Bronze Beverage Package Assorted Soft Drinks Coca Cola, Coca Cola Zero, Sprite, Fanta Assorted Chilled Juices Orange, Cherry, Apple, Peach Still & Sparkling Water Gedebey Local Water Local Beer Khirdalan Local Wine List Red and White Wine (Savalan or Hillside) Local Sparkling Wine Spirits Stolichnaya Vodka, Saint-Remy, Authentic VSOP, Brandy Johnny Walker Red Label, Bacardi Silver Rum Gordon’s London Dry Gin, Tequila Pepe Lopez Silver 40 AZN
Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Startert & Salads
    STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT.
    [Show full text]
  • RIGI Menu ENG October
    COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts.
    [Show full text]
  • P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2
    ANFIMIADI • SONNTAG DER BELEUCHTETEN FENSTER 1 P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2 P-Geogische Koch Print 120117 2 12.01.2017, 10:53 DIANA ANFIMIADI Sonntag der beleuchteten Fenster Eine kulinarische Biographie Geschichten über Menschen und Geschmäcker in Georgien Übersetzt aus dem Georgischen von Iunona Guruli 3 P-Geogische Koch Print 120117 3 12.01.2017, 10:53 Die Herausgabe dieses Buches wurde gefördert vom Georgischen Nationalen Buchzentrum und vom Ministerium für Kultur und Denkmalschutz von Georgien. Titel des Originals: A pesonal cookbook ∂ 2013 Bakur Sulakauri Publisching A-ªº™º Klagenfurt/Celovec, •.-Mai-Straße √™ Tel. + ¢£(º)¢§£ £¶º £§, Fax. + ¢£(º)¢§£ £¶§ £∞ [email protected] www.wieser-verlag.com Copyright ∂ dieser Ausgabe ™º¡§ bei Wieser Verlag GmbH, Klagenfurt/Celovec Alle Rechte vorbehalten Lektorat: Karin Waldner-Petutschnig ISBN 978-3-99029-232-7 4 P-Geogische Koch Print 120117 4 12.01.2017, 10:53 Das Buch ist meiner Mutter, Nana Anfimiadi, gewidmet, der hübschesten und köstlichsten Retterin meiner Kindheit. 5 P-Geogische Koch Print 120117 5 12.01.2017, 10:53 6 P-Geogische Koch Print 120117 6 12.01.2017, 10:53 Inhalt Vorwort 9 Von Geschmäckern und Menschen 11 Kochkunst. Maria und Martha. Und noch Dschawachetien 17 Die Küche aus der Jurazeit 23 Die Kochkunst und die Liebe 27 Die kulinarische Reise von Odysseus 32 Rezept-Gedicht 38 Barbare 39 P. S. 44 Noch einmal über Barbare 53 Süß, bitter und wertvoll 58 Maiko und die ingilischen Rezepte 63 Literatur als Hauptspeise 69 Das eigene Zimmer und die
    [Show full text]
  • Saqartvelos Inteleqtualuri Sakutrebis Erovnuli Centris Saqpatentis Perioduli Gamocema Saqartvelo Gamodis Sam Tvesiiertxel © Saqpatenti, 2014
    gazafxuli SPRING #7 2014 saqarTvelos inteleqtualuri sakuTrebis erovnuli centris saqpatentis perioduli gamocema saqarTvelo gamodis sam TveSiIerTxel © saqpatenti, 2014 PERIODICAL PUBLICATION OF NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA “SAKPATENTI” GEORGIA PUBLISHED QUARTERLY dabeWdilia saqpatentis poligrafiaSi PRINTED AT SAKPATENTI PUBLISHING HOUSE mis.: 0179, Tbilisi, nino ramiSvilis q. 31 ADDRESS: 0179 TBILISI, NINO RAMISHVILI STR. 31 © SAKPATENTI, 2014 tel.: (+995 32) 291-71-82 TEL.: (+995 32) 291-71-82 www.sakpatenti.org.ge [email protected] Tavmjdomaris sveti CHAIRMAN’S COLUMN Dear Reader, 26 April is the World Intellectual Property Day. The World Intellectual Property Organization (WIPO) celebrates this date since 2001 and every year defines the theme and slogan of the day. This year the World Intellectual Property Day is dedicated to cinematography Zvirfaso mkiTxvelo, and, respectively, to the people working in this field, 26 aprili inteleqtualuri sakuTrebis msoflio who indeed deserve universal admiration by their work. dRea. am dRes inteleqtualuri sakuTrebis msof­ And the slogan Movies – A Global Passion, selected by lio organizacia (ismo) 2001 wlidan aRniSnavs da WIPO for this day, is very accurate. yovelwliurad gansazRvravs masTan dakavSirebul Cinematography has always been a sensitive and re­ Tematikasa da slogans. wels es dRe mieZRvna kine­ levant issue for Georgia. At the Georgian Film Archives matografias da, Sesabamisad, am sferoSi moRvawe ada­ numerous films are preserved which have gained mianebs, romlebic Tavisi SemoqmedebiT marTlac sa­ international recognition as the best directing, acting, yovelTao aRtacebas iwveven. Zalian zustia am dRisTvis SerCeuli sloganic _ „kino _ sayovelTao aRtaceba“. artistic or musical works. It is extremely important that kinematografiis Tema yovelTvis Zalian mgrZno­ this high standard of Georgian cinematography was biare da aqtualuri iyo saqarTvelosTvis.
    [Show full text]
  • Salads Cold Snacks Soups Garnishes
    SALADS Salmon salad 11 Warm chicken salad with vegetables 9 (spinach, dogwood paste, olive oil with garlic, tomatoes, salmon) (cucumbers, tomatoes, red cabbage, "Iceberg", sauce, chicken breast) "Choban" salad 6 Nakhchivan salad in lavash 8 (cucumbers, tomatoes, greens, red onions, olive oil) (prunes, sesame, walnuts, cream, potatoes, eggs, carrot) Veal tenderloin salad 10 Green salad 8 (veal tenderloin, vegetables, crackers) (carrots, lettuce, tomatoes, cucumbers, red cabbage, olives, olive oil) "Mangal" salad 8 Salad with red onion 8 (colored bell peppers, tomatoes, eggplants, greens, red onion) (tomato, lettuce, onion, red cherry, olive oil, dogwood paste) COLD SNACKS Fresh vegetables and herbs 10 Okroshka 5 (cilantro, onion, basil, dill, tarragon, tomato, cucumber) (yogurt, herbs, cucumber) Assorted Azerbaijani cheeses 12 Shore, cream, butter (nehrya) 10 (Nakhchivan goat, beef, lamb cheese) Sheki Syuzma 5 Assorted home-style meat 16 (strained yogurt, garlic, greens) (roast beef, beef tongue, chicken roll) Nakhchivan pickles 12 Fish assortment 36 (green tomatoes, cucumbers, eggplant, white cabbage, (walnuts, greens, eggs) red cabbages, garlic, plum) Assorted "kuku" 12 Yogurt 3 (walnuts, greens, eggs) Olives 6 Eggplant "lavangi" 8 (green and black) (eggplant, walnuts,onions, cherry plum paste) Cheryy-plum, dogwood, pomegranate puree (1 pc.) 5 Beluga caviar 120 Adjika 3 (black caviar, butter) (hot peppers, colored bell peppers, hot red peppers, salt, tomatoes, Chicken Pate 8 garlic, carrots) (chicken liver, carrot, onions, cream, walnuts)
    [Show full text]
  • La Bible Des Sauces
    Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. La bible des sauces Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Catalogage avant publication de Bibliothèque et Archives nationales du Québec et Bibliothèque et Archives Canada Ferrer, Jérôme La bible des sauces : plus de 1000 recettes : sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Comprend un index. ISBN 978-2-89705-580-6 1. Sauces. 2. Livres de cuisine. I. Titre. TX819.A1F472 2017 641.81’4 C2017-942012-7 Présidente : Caroline Jamet Directeur de l’édition : Jean-François Bouchard Directrice de la commercialisation : Sandrine Donkers Responsable, gestion de la production : Emmanuelle Martino Communications : Annie-France Charbonneau Éditeur délégué : Éric Fourlanty Conception graphique : Simon L’Archevêque Montage : Simon L’Archevêque et Audrey Guardia Révision linguistique : Christine Dumazet et Lise Duquette Correction d’épreuves : Louise Verreault et Laurie Vanhoorne L’éditeur bénéficie du soutien de la Société de développement des entreprises culturelles du Québec (SODEC) pour son programme d’édition et pour ses activités de promotion. L’éditeur remercie le gouvernement du Québec de l’aide financière accordée à l’édition de cet ouvrage par l’entremise du Programme de crédit d’impôt pour l’édition de livres, administré
    [Show full text]
  • Bird's Milk Batc
    Europlus Pty Ltd | M: 0402 795 861 | T: 03 9580 0006 | E: [email protected] Code Item Category Item Name MB11201 BREAD Bread 'AmbeRye' Borodino 0.7kg Box of 20 CK5 CAKE Cake 'Charivnitsa' Bird's Milk Batched 1kg CK10 CAKE Cake 'Charivnitsa' Caprice 1kg CK31 CAKE Cake 'Charivnitsa' Creamychic 950gr CK3 CAKE Cake 'Charivnitsa' Truffle 1.1kg CK32 CAKE Cake 'Charivnitsa' Viennese 650gr PRICHEC57 CANNED PRODUCTS Cucumbers 'Almazraa' in Brine Jar 13-17 Large 540gr Box of 12 ULAFARC10 CANNED PRODUCTS Cucumbers 'Ashour' in Brine (Size 96-120) 3kg Box of 6 ULAFARC18 CANNED PRODUCTS Cucumbers 'Baraka' in Brine (Size 30-36) 3kg Box of 6 PRICHEC61 CANNED PRODUCTS Cucumbers 'Gilboa' in Brine Jar (Size 13-17 Mini) 540gr Box of 12 PRICHEC12 CANNED PRODUCTS Cucumbers 'Jerusalem' in Brine (Size 30-36 Large) 3kg Box of 6 KNT0605 CANNED PRODUCTS Cucumbers 'KonexTiva' Dill Pickles Russian Style 670ml Box of 12 ULAFARC13 CANNED PRODUCTS Cucumbers 'Mawassem' in Brine (Size 7-9 Large /20% Ex.Free) 670gr Box of 12 PLC31 CANNED PRODUCTS Cucumbers 'Polan' Dill Pickles with Sweet Pepper 840gr Box of 12 PLC56 CANNED PRODUCTS Cucumbers 'Polan' Dill Spears with Hot Peppers 860gr Box of 12 PLC06 CANNED PRODUCTS Cucumbers 'Polan' in Brine 840gr Box of 12 PLC08 CANNED PRODUCTS Cucumbers 'Polan' in Brine Malosolne 840gr Box of 12 PLCO60 CANNED PRODUCTS Cucumbers 'Polan' Organic Cucumbers Salad 680gr Box of 12 PLCO61 CANNED PRODUCTS Cucumbers 'Polan' Organic Pickles in Brine 680gr Box of 12 PLCO59 CANNED PRODUCTS Cucumbers 'Polan' Organic Whole Gherkins Pickled
    [Show full text]
  • Comparative Typology of the Modern English, Russian and Azerbaijani Languages
    1 NIGAR VALIYEVA Comparative Typology of the Modern English, Russian and Azerbaijani Languages The manual was approved and recommended for publication by the decision of the Scientific Council of Education Department of the Azerbaijani University of Languages on 05.03.2019 ratified by protocol № 19 2 Comparative Typology of the English, Russian and Azerbaijani Languages A Resource Book for Masters of the Azerbaijan University of Languages Author Nigar Chingiz q. Valiyeva Doctor of Science, professor Reviewers: Afqan Ali o. Abdullayev Doctor of Science, professor Arif Rza o. Huseynov Ph.d., professor Azad Yahya o. Mammadov Doctor of Science, professor Comparative Typology of the English, Russian and Azerbaijani Languages is very actual band useful for research as English - Global language together with Russian is international, whereas the Azerbaijani language is our state and native language. Comparative Typology, as the notion itself reveals, represents a linguistic subject of typology based on the method of comparison. Like typology proper Comparative typology also aims at establishing the most general structural types of languages on their dominant or common phonetically, morphological, lexical and syntactical features. Comparative Typology may equally treat dominant or common features only, as well as divergent features only, which are found in languages of the same structural type (synthetic, analytical, agglutinative, etc) or in languages of the different structural types, (synthetic and analytical, agglutinative and incorporative,
    [Show full text]
  • Standing Cocktail Reception Cocktail Menu 1
    STANDING COCKTAIL RECEPTION COCKTAIL MENU 1 CANAPÉS Smoked salmon on rye bread toast Chicken liver pate on brioche roll Emmental and grape brochette Spicy eggplants and Adjika caviar with toasts HOT STARTERS Codfish croquette with Tartar sauce Lamb kebab with Tkemali sauce Warm vegetable quiche Grilled vegetables skewer with Pesto CONDIMENTS Potato chips, roasted cashews and puff pastry twists with cheese DESSERTDESSERTSSSS Tiramisu Lemon merengue tartlet Fruit mousse THE PRICE ISISIS 111,1,,,800800 RUBLES PER PERSONPERSON.... THE OFFER IS VALID FOR A MINIMUM OF 151515 PERSONSPERSONS.... ALL PRICPRICESES ARE INCLUSIVE OF VAT 18% AND EXCLUSIVEXCLUSIVEE OF 10% SERVICE CHACHARGERGERGES.S.S.S. Swissôtel Krasnye Holmy Moscow 52 bld.6, Kosmodamianskaya nab. | Moscow 115054 | Russia Tel: +7 495 787 9800 | Fax: +7 495 787 9898 [email protected] | www.swissotel.com/moscow STANDING COCKTAIL RECEPTION COCKTAIL MENU 2 CANAPÉS Shrimp, mango and chili brochette Marinated scallops with lime and cilantro Spicy beef tartar with capers on cereal bread Crème brûlée of foie gras with red onion confit Chilled Gazpacho soup with tomatoes and strawberries HOT STARTERS Breaded shrimps with sweet chili sauce Wolfish fillet with onion chips and Teriyaki sauce Baby chicken with garlic sauce Warm mushroom quiche Dumpling with sautéed vegetables and sesame sauce CONDIMENTS Roasted cashews, stuffed olives, salted crackers Dessert Exotic fruit tartlets Chocolate brownies Strawberry and basil soup THE PRICE ISISIS 2,32,32,3002,3 00 RUBLES PER PERSONPERSON.... THE OFFER IS VALID FOR A MINIMUM OF 151515 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.S.S.S.
    [Show full text]
  • Ati Restaurant Menu
    Inspired by Tbilisi’s vibrant heritage, ATI extents an invitation to experi- ence a new dining experience: a modern Georgian Grill, presenting a youthful take on Geor-gian cuisine, architecture, and art with a culinary exploration along the Silk Road. ATI converges two paths integral to Georgia’s evolution – the ceremony and pag-eantry of a classic civilization with a burgeoning new age of international fanfare. Two roads leading to one sense of community, both of ‘supra’ tradition and the intrigue and mystique of metropolitan night- life. The restaurant celebrates the best of Georgia, with native staples and vibrant international cuisine in a setting that aesthetically reects the menu’s modern sensibilities. Let us transport you to a world where quality service, sophisticated design, and delicious food evoke a strong sense of place, one that beats with a Georgian heart and delivers a global appeal. In Georgian life, nothing is more important than relationships. Enjoy… Sheraton Grand Tbilisi Metechi Palace Address: 20, Telavi St, Tbilisi Phone: 0322 77 20 20 COLD STARTERS & SALADS Pkhali with walnut and coriander cream 16 Zucchini/ eggplant/ bell pepper/ walnut/ garlic/ coriander Crying tomato 18 Heirloom tomato/ Hazelnut/ green chili/ herbs Thin sliced beef tongue 20 Yoghurt sauce/ arugula/ pickled shallots/ herbs Cured salmon with horseradish 24 Home cured salmon/ horseradish cream/ dill/ crispy croquettes Beef tartar 20 Seared beef/ red pepper/ scallion/ bone marrow / cracker Georgian salad 14 Tomato/ cucumber/ red onion/ bell pepper/ fresh herbs/ walnut&cheese Seasonal green salad 14 Seasonal fruits/ homemade Nadugi/ herbs/ pomegranate dressing Steak salad (dressed tableside) 28 Grilled Rib eye/ green salad/ tomato/ lemon dressing Sheraton Grand Metechi Palace cannot guarantee that products are allergen-free or have been produced in an allergen-free environment.
    [Show full text]
  • The Restaurant
    the restaurant Azerbaijani & continental cuisine Menu ŞORBALAR Düşbәrә 4.00 azn Mәrci 4.00 azn Tomat 4.00 azn Göbәlәk 4.00 azn SALATLAR Coban 4.00 azn Manqal 4.00 azn Gavurdağ 4.00 azn Kapriz 7.00 azn Letus 4.00 azn Sezar toyuq ilә 8.00 azn Sezar krevet ilә 10.00 azn Sezar salmon ilә 10.00 azn Pomidor, xiyar, göyәrti 5.00 azn Turşu assortisi 4.00 azn Zeytun assortisi 4.00 azn QӘLYANALTILAR Qutab (4 әdәd) (göyәrti vә ya әt vә ya balqabaq) 4.00 azn Gürzә (4 әdәd) (toyuq vә ya әt) 4.00 azn Küкü 4.00 azn Qoz küküsü 6.00 azn Qara gavalı mәzәsi 4.00 azn Göbәlәk pendir ilә 5.00 azn Salmon Pasifik (blinçik, smok salmon, sous, letus) 7.00 azn Krevet Kaserole (göbәlәk, bibәr, pendir, pilatti sousu ilә) 8.00 azn Krevet Barbekü 7.00 azn Kalamar Tempurada 7.00 azn Qızardılmış Hallomi pendiri 7.00 azn Mәzә Assortisi (2 nәfәrlik) 4.00 azn Pendir assortisi (motal, ağ, saçaq) 7.00 azn Balıq assortisi (salmon, nәrә, uqor) 25.00 azn Fua-qra alma vә ekzotik likyor sousu ilә (100gr) 40.00 azn PLOVLAR Fisincan 13.00 azn Turş kabab 13.00 azn Şabalıdlı nar qovurma 13.00 azn Sәbzi qovurma 13.00 azn SAC Quzu Sacı (2 nәfәrlik) 25.00 azn Dana Sacı (2 nәfәrlik) 25.00 azn Çolpa Sacı (2 nәfәrlik) 24.00 azn ÇÖP ŞİŞ KABABI Dana 13.00 azn Lülә 12.00 azn Toyuq filesi 10.00 azn ӘT YEMӘKLӘRİ Sultan Bәyәndi (beşamel sousu ilә) 11.00 azn Sultan kababı (dana әti, quzu әti, badam) 13.00 azn Buğlama Quzu әti ilә 10.00 azn Xaşlama Dana әti ilә 10.00 azn Pip dolması 12.00 azn Çoban qovurması Dana әtindәn 13.00 azn Bif Barbekü 13.00 azn Quzu Qabırğaları tәrәvәz ilә 19.00 azn Steyk
    [Show full text]