Weekly Specials

Total Page：16

File Type：pdf, Size：1020Kb

WEEKLY SPECIALS Sunday Sunday Dinners: Pot Roast.......................................................................................................$13.95 Served with Mashed Potatoes, Peas, Carrots, Yorkshire Pudding with Brown Gravy. Lamb Shanks Queen Cut (1)................$14.95 King Cut(2)............$19.95 Served with Roasted Red Potatoes, Caribbean Vegetables, and Mint Sauce on the side. Monday Indian Curry....................................................................................................$13.95 Chef’s choice of tender meat cooked in authentic Indian Curry Spice Sauces, served over Garden Vegetable Rice Puppodum and Chutney. Tuesday Steak and Kidney Pie................................................................................$13.95 Lamb Kidneys with top choice round marinated in Guinness Stout, cooked until tender, topped off with a light Puff Pastry, served with English Chips on the side. Wednesday Meatloaf Dinner............................................................................................$13.95 Homemade Meatloaf baked, then wrapped in a light Puff Pastry and baked until golden brown and sliced to order, served with homemade Mashed Potatoes, Carrots and light burgundy Mushroom Gravy. Thursday Chicken Shepard Pie ................................................................................ $12.95 Tender pieces of Chicken Breast cooked with Celery, Carrots, and Peas in a Cream Sauce, topped with homemade Mashed Potatoes and assorted Cheeses baked to perfection. Friday Pangasius Stuffed with Krab Meat.........................................................$17.95 Covered with Creamy White Wine Sauce and served with Roasted Red Potatoes and Caribbean Vegetables. Saturday Chicken Wellington....................................................................................$15.95 Tender Chicken Breast stuffed with mixture of Sauteed Mushrooms, Scallions, and Cream Cheese, encased in a light Puff Pastry and baked until golden brown, topped with a Creamy White Wine Sauce. Served with Carrots, your choice of Roasted Red Potatoes, Homemade Mashed Potatoes or Chips..

Copy Link

Recommended publications

(And Kidney) Pie
Washington's Steak (and Kidney) Pie By Chef Marti Mongiello, MBA, MA, MCFE If you say you enjoy chicken pot pie, then you'll most likely enjoy steak pot pie! Which is how I enjoy serving this recipe. You can substitute the chopped kidneys with all chopped beef (if you like) or keep the kidneys in there to be authentic, whichever you enjoy. Be sure to see the episode of our TV series featuring Lord Cornwallis talking about the surrender at Yorktown and the Washington Steak and Kidney Pie at Inside the Presidents' Cabinet http://www.InsidethePresidentsCabinet.com. As a traditional British and UK fave, the easiest way for me to explain this would be a thick beef stew in a beautiful pie shell. And I love a thick, strong- walled pie shell from Julia Child's recipe for Pate Brisee (her secret is the use of butter and shortening in her recipe - while my secret is salted butter, overall thickness by making a double recipe and therefore a large crust). I've always loved crust and still felt ripped off by thin crusts - or hardly any crust at all! Make Julia's and my new modified SUPER crust: Mix 3 cups of unbleached flour with 1 cup of cake flour. Then pulverize with your hands 12 ounces cold salted butter cut into small pieces (3 sticks) into the flour with 8 tablespoons vegetable shortening. Now barely soft dough mix 1 cup of ice water in for a very, very soft dough. The secret is the ice-cold water and NOT over-working or OVER-mixing it!!! Roll out and fill a French spring-form (or deep pie dish) pan with your thick-walled dough.
[Show full text]
Breakfast Menus
Canapés £0.00 per person - TBD For 6 items 3 hot 3 cold Cold Oriental crab salad on cucumber wafers Vegetarian sushi rolls with wasabi and soy (v) Parmesan shortcake with goats cheese and apricot chutney (v) Wild mushroom, parsley, walnut, Parmesan crumble (v) Seared fillet of beef with chilli jam on Gorgonzola polenta Cornish crab on toasted brioche topped with shaved yard Crispy duck pancakes with hoi sin dipping sauce Smoked mackerel with rhubarb chutney and onion scone Smoked chicken and asparagus salad on walnut bread Marinara cooked mussels with tomato salsa in the shell Mini Whisky trifle Mini afternoon tea pastries Strawberry soup shots Hot Bruschetta of lemon grass corn fed chicken Seared Thai scallops, kaffir lime leaves in porcelain spoons Finnian smoked haddock, chive blini, horseradish, baby beets Spiced chicken, prosciutto, basil on skewers Deep fried tempura prawns, sweet chilli sauce Crispy chilli beef strips served in tortilla basket Mini cottage pies Asparagus, hollandaise sauce in shot glasses (v) Baby red onion, goats cheese tarts (v) Pumpkin risotto cakes sour cream, sage (v) Mini pasties 1 Menu Selector Starters Goats Cheese, roasted peppers, rocket & red pesto dressing Scottish smoked salmon, Avocado, horseradish Duck liver parfait, green tomato chutney, brioche Trio of melon, seasonal fruits, lemon sorbet {Best June to September} Roast vegetable, mozzarella tart, herb leaf salad, balsamic glaze Tiger prawns, lemon grass, grain mustard, saffron cream Capriccio of duck breast, green peppercorns, fresh parmesan, truffle
[Show full text]
Beach Family Recipes
Beach Family Recipes Steve, Pete and Rose Beach July 3, 2021 ii Contents 1 SideDishes 1 1.1 PickledEggs ................................. 1 1.2 HardBoiledEggs............................... 1 1.2.1 Instant Pot Hard Boiled Eggs . 1 1.3 GermanPotatoSalad ............................. 2 1.4 DeviledEggs ................................. 2 1.5 AppleButter.................................. 2 1.6 Rose’sRoastedVeggies............................ 3 1.7 InstantPotRisotto............................... 3 2 Quick Breads 5 2.1 BettyCrockerMuffins ............................ 5 2.2 PBMuffins .................................. 6 2.3 Cornbread................................... 6 2.4 ZucchiniBread ................................ 6 2.5 BananaBread................................. 7 2.6 Scones..................................... 7 2.6.1 OatmealScones............................ 7 2.7 Biscuits .................................... 7 3 Breakfast 9 3.1 Waffles .................................... 9 3.2 BookWaffles ................................. 9 3.3 FrenchToast.................................. 9 3.4 Pancakes.................................... 10 3.5 Omelette.................................... 10 3.6 EggsBenedict................................. 10 iii CONTENTS iv 3.6.1 EggsBenjamin ............................ 10 3.6.2 EggsBeauregard ........................... 11 3.7 Oatmeal.................................... 11 3.8 BakedOatmeal ................................ 11 3.9 Cornmeal ................................... 12 3.10 Dutch Baby with Apple Topping
[Show full text]
Buying in Bulk
Buying in Bulk Contents Terms ...................................................................................................................................................................................... 2 What is the process for buying in bulk? .................................................................................................................................. 2 Why is the farmer happy when you buy in bulk? ................................................................................................................... 2 What is the total cost? ............................................................................................................................................................ 3 How much does processing cost? ........................................................................................................................................... 3 How much will I go through in a year? ................................................................................................................................... 4 How much will end up in my freezer? .................................................................................................................................... 4 So what’s my final per lb price? .............................................................................................................................................. 5 I thought buying in bulk would be a lot “cheaper”. ...............................................................................................................
[Show full text]
Braised | Roasted | Seared Soups | Salads
SOUPS | SALADS | SMALL PLATES BRAISED | ROASTED | SEARED Roast Chicken -----------------------------------------------------------------------$16 New England Fish Chowder------------------------cup---$6---bowl---$8 ½ chicken, herb butter roasted crispy skin, served au jus Gold potatoes, North Country Bacon, Vermont cream Roast Lamb* -------------------------------------------------------------------------$20 Soup du–Jour --------------------------------------------cup---$6---bowl---$8 Leg of lamb, light curry sauce, mint & raisin pesto Chef’s Daily Selection Pot Roast-------------------------------------------------------------------------------$13 Fall Salad ----------------------------------------------------------------------------$8 A Fox Tavern tradition with cranberry sauce Garden lettuces with seasonal vegetables and Tavern vinaigrette Fox Tavern Meatloaf -------------------------------------------------------------$13 Boyden Farm beef and New England pork served with mushroom sauce Waldorf Salad---------------------------------------------------------------------$10 Cortland apples, romaine lettuce, celery, walnuts & raisins with mayonnaise Beef Steak du Jour-----------------------------------------------------------------$28 Grilled beef cut of the day, herbed butter New England Charcuterie & Cheese -----------------------------------$20 Artisan meats and cheeses served with toast points, Blackwater mustard, Beef Liver Bourguignon----------------------------------------------------------$14 pickled onions, cornichons & olive
[Show full text]
Full Supermarket Data
Pie Survey 2011 – Supermarket/Brand Data (Sorted by salt/portion) Data was collected from product packaging in store and online during February and March 2011. See website for further information. 1. Pies Brand/ Retailer Product Name Pack Size (g) Portion size Salt (g) per Salt (g) per (g) 100g portion Waitrose Aberdeen Angus Steak & Ale Top crust Pie 600 300 0.9 2.69 Waitrose Steak, Mushroom & Red Wine Pie 540 270 1 2.69 Marks & Spencer Gastro Pub (main for 1) Aberdeen Angus Steak and Stilton Pie made with Tuxford and Tebutt Stilton 260 260 1.03 2.68 Iceland (Meal for the Family) Steak Pie 1400 350 0.8 2.6 Alfie Chadwick Cumberland Chicken Pot Pie 260 260 1.0 2.5 Alfie Chadwick Yorkshire Beef, Beer & Mushroom Pie 260 260 1.0 2.5 Dorset Pies Beef, Mushroom, Bacon & Red Wine topped with caramelised onion scone 280 280 0.9 2.5 Pieminister Moo & Blue Pie 275 275 0.9 2.43 Pieminister Thai Chook Pie 275 275 0.9 2.43 McDougall's Uppercrust Gastro Style 2 Chicken, Mushroom & Bacon Pies 400 200 1.2 2.4 Pukka Pies Large Potato, Cheese & Onion Pies Not Provided Not Provided Not Provided 2.35 Pukka Pies Our Best Steak & Kidney Pie 200 200 0.98 2.33 Pukka Pies Our Best Baked All Steak Pie 200 200 1.0 2.33 Pukka Pies Large Steak & Kidney Pies Not Provided Not Provided Not Provided 2.33 Waitrose Chicken, Bacon & White Wine Top crust Pie 600 300 0.775 2.33 Sainsbury's Taste The Difference Steak & Ale Pie 250 250 0.93 2.31 Dorset Pies Ham Hock & Apple Cider topped with herb scone 280 280 0.8 2.3 Glenfell Chicken and Ham Pie 680 170 1.25 2.3 Pukka Pies
[Show full text]
Paul's Steak and Kidney
Steak and Kidney Pie a Paul Clerehugh recipe as featured on the Nicki Whiteman Show Paul Clerehugh is BBC Radio Berkshire’s guest chef. He is chef proprietor of the Crooked Billet, one of England’s most famous foodie pubs. In the 1800’s, this British classic was also known as John Bull pudding. One of the mistakes that people make when preparing steak and kidney for pie or pudding is to confuse the flavour of the meat with too many other ingredients – Worcestershire sauce, red wine, Lea and Perrins etc. let the ingredients speak for themselves. Paul Clerehugh For the suet pastry 300g self-raising flour 150g shredded suet 200ml water Malden salt 1. Sieve the flour and salt together into a mixing bowl. Add the suet, stir in the water and season. Mix the ingredients into a fairly firm dough. 2. Wrap it in a damp tea towel or cling film and rest it in the fridge for 20 minutes. Now you’re ready to roll. Lightly flour a surface and roll the pastry about 7mm thick. 3. Choose a 1ltr sized pudding basin, and grease it well with butter. When lining the basin, leave 2cm of pastry overhanging the lip. 4. Roll out a circle slightly larger than the top of the basin. When the basin has been filled with the steak and kidney mixture, brush the perimeter of the overhang with cold water before topping with the “lid” circle. Now you can trim excess lid pastry and overhang. bbc.co.uk/berkshire For the filling – serves 4 2 tbsp vegetable oil or beef dripping 450g chuck steak – into 2.5cm cubes 225g lambs kidney – cut in half – white “cortex” removed 2 carrots, peeled, roughly cut 1cm dice 2 onions, peeled and roughly chopped 2 celery sticks, roughly chopped 200g button mushrooms, halved 300ml brown ale 600ml veal stock or beef stock from a stock cube 1 bay leaf Malden salt, freshly ground black pepper 1.
[Show full text]
The British Club's Traditional Cuisine
The British Club's Traditional Cuisine Last orders for Traditional Cuisine - 11pm (online e-MENUS @ www.britishclubbangkok.org) The Starters 1. C Beef Tacos Shredded iceberg lettuce, grated cheddar, tomato … 220 salsa, sour cream (ทาโก้เน้ือ) C 2. Avocado and Crabmeat Cocktail … 195 (อาโวคาโดใส่เน้ือปูมะเขือเทศและมะม่วงสุกราดด้วยซอสค็อกเทล) 3. Chicken Quesadillas served with sour cream and tomato dip … 145 (แป้งทอติญ่าไส้ไก่กับชีส) Æ 4. Spinach and Cheese Spring Rolls served with garlic mayonnaise … 110 (ปอเป๊ี ยะทอดไส้ผักขมและชีส) Æ 5. Nachos Crispy tortillas with tomato salsa, guacamole, jalapeño peppers and … a)165 b)265 melted cheese a) vegetarian b) beef (แผ่นแป้งตอเตียทอดกรอบใส่กับบชีสและพริกดอง หรือเน้ือชิลลี่คอนคาร์เน่) Æ 6. Pan-fried Gyoza a) pork b) vegetarian (เกี๊ยวซ่าไส้หมู หรือ … a)120 b)110 ผัก) 7. Sausage Rolls English sausage pieces wrapped in light pastry (โรลไส้กรอก) … 85 8. Fried Potato Skins with cheese and bacon topping … 140 (มันฝรั่งทอดทั้งเปลือกใส่ชีสและเบคอน) [ 9. Fried Potato Skins with beef Chilli Con Carne (มันฝรั่งทอดทั้งเปลือกใส่ชิลลี่ คอน … 140 คาร์เน่เน้ือ) Æ 10. Fried Potato Skins with tomato salsa and sour cream … 130 (มันฝรั่งทอดทั้งเปลือกใส่สลัดมะเขือเทศและซาวร์ครีม) 11. Gai Tod Klua Crispy fried chicken wings marinated with salt (ไก่ทอดเกลือ) … 130 12. Crab Cakes served with tartar sauce (แครปเค้ก) … 165 V=Vegetarian. GF=Gluten Free. We use 100% Organic eggs. Outlet hours: Salas 7am-10:30pm, Churchill Bar 11am-11pm, Verandah Mon-Thu 11am-2pm/5-9:30pm, Fri-Sun 11am-9:30pm, Thai Food last orders 9:30pm 13. Chicken Liver Pâté A smooth homemade pâté served with orange salad and Melba … 140 toast (ตับไก่บด) 14. CÆ Aloo Tikki Spicy Indian-style potato patties with a crisp … 130 outside and a soft inside, a real treat to taste buds at anytime.
[Show full text]
Steak and Kidney Pie with Red Wine Port Sauce
Steak And Kidney Pie With Red Wine Port Sauce INGREDIENTS • Olive Oil - for frying • Feather Blade of Beef - 700g, diced and floured • Beef Kidneys - 200g • Shallots - 100g, chopped • Onions - 1 • Garlic - 2 cloves • Tomato Puree - 1 tbsp • Red Wine - 250ml • Port - 50ml • Beef Stock - 600ml • Thyme • HP Sauce - 1 tbsp • Worcestershire Sauce - 1 tbsp • Puff Pastry - 300g, 5mm thickness • Egg - 1, beaten METHOD 1. Preheat the oven to 180C 2. Heat 1 tablespoon of olive oil in a large, heavy-based casserole dish. Add the beef, season with salt and pepper, and seal on all sides. Remove from the pan and set aside. 3. In the same dish, add a little more olive oil, the shallots, onions and garlic and cook for 2-3 minutes. Stir in the tomato puree and continue cooking for a further 2-3 minutes. 4. Pour in the port and wine, and bring to the boil. Add the veal stock, thyme and reserved beef to the pan. Cover and gently braise the meat for 1 1/2 to 2 hours until tender. 5. In a frying pan, fry the kidneys quickly in very hot oil until lightly coloured. Leave to cool. 6. Add the kidneys to the cooked beef mixture and transfer to an ovenproof dish. Stir in the brown and Worcestershire sauces. 7. Top the pie with the puff pastry. Trim and crimp the edges of the pastry with your fingers and thumb. Decorate with pastry leaves and prick a small hole in the middle to allow the steam to escape. 8. Brush with the beaten egg and bake for 30-40 minutes until golden brown.
[Show full text]
The Ocean Blue High Class Hotel Bar Restaurant
High Class Hotel High Class Hotel The Ocean Blue High Class Hotel Bar Restaurant is run by expert staff ready to make your visit a delightful culinary experience to be enjoyed in an unique decor environment with a pleasant friendly atmosphere. Designed to make your visit a very special occasion every time... www.oceanbluehighclass.com www.oceanbluehighclass.com Follow us on: +90(252) 616 76 46 Follow us on: +90(252) 616 76 46 Starters ONION RINGS 25,50 TL SOUP OF THE DAY 14,50 TL Home made soup of the day TRADITIONAL TURKISH MEZE 28,50 TL CHICKEN WINGS (6 PIECE) 27,50 TL PLATTER Deep fried wings your choice sauce (hot, mild, BBQ and teriyaki) served with blue cheese and celery Traditional daily mix starters plate (cold and hot) FRIED POTATO SKINS 21,50 TL FRIED CALAMARI 32,00 TL Rings of squid coatled with a light butter deep fried CHEESE ROLLS 19,50 TL and served with tartar sauce on and bed of lettuce Parsley with the fetta cheese STUFFED VINE LEAVES 24,50 TL FRIED AUBERGINE 24,50 TL Vine leaves stuffed with rice, currants, onions, pine Fresh cut slice aubergine with the tomato sauce nuts and herbs HONEY GLAZED MELON 22,00 TL STUFFED MUSHROOMS 28,00 TL Honey, lemon and honeymelon Tiny pieces of beef and bacon with garlic, green pepper and cheddar cheese. Served with tartar sauce HALLOUMI CHEESE BRUSCHETTA 24,50 TL CHEESE PLATE 32,00 TL Grill halloumi cheese World of 5 different cheese with walnuts, apricot, dried figs GARLIC MUSHROOMS 24,50 TL FRIED OCTOPUS 38,00 TL Pan fried mushroom, pepper in a white wine and Served with tartar sauce garlic sauce FRIED PRAWN 32,00 TL Served with fried mushroom and tartar sauce SPECIAL GARLIC BREAD 14,50 TL All vegetables, fruits and olive oil used in GARLIC PRAWN 34,00 TL Topped with melted cheese in oven Garlic, butter, colourful fresh peppers in white wine our kitchen are grown in Fethiye region.
[Show full text]
Nezesaussi Grill Menu (Food) [LR]
Salads Mains Burgers Tomato and Mozzarella Salad (D, V) AED 57 Chicken Pie (D) AED 69 Classic Beef Cheese Burger (D, N) AED 67 Tomatoes / semi dried tomato / Chicken / sautéed mushrooms / Cheddar cheese / dijon mustard mayo / ketchup / oven dried tomato rocket / grilled garlic bread herb cream sauce paprika / braai seasoned french fries / L.T.O.P. (Choose between Pork or Turkey Strips to be added) Caesar Salad (D) AED 58 Beef Pie (D, A) AED 73 Romaine lettuce / crispy peri peri chicken / Beef / Shiraz red wine reduction / Beetroot Beef Burger (D, N) AED 69 parmesan cheese toasted herb croutons / house made tomato sauce Fried egg / beetroot chutney / grilled pineapple / anchovy dressing camembert cheese / braai seasoned French fries / L.T.O.P. (Peri peri chicken can be replaced by grilled chicken on request) Guinness Steak and Kidney Pie (D, A) AED 70 AED 53 Beef / kidney / Guinness gravy / mash Pulled Pork Burger (D, P, N) AED 70 Green Salad (V) Pulled BBQ pork / pork bacon / Mixed green lettuce & herbs / avocado / asparagus / braai seasoned french fries / L.T.O.P AED 73 green onion / parsley caper dressing Pepper Steak Café De Wheels Pie (D) Pepper steak pie / mushy peas / mashed potatoes / AED 69 gravy Chicken Burger (D, N) AED 62 Grilled Steak Salad (D, P) Grilled corn fed chicken beast / peri peri sauce / Grilled tenderloin / mix lettuce / bun / braai seasoned french fries / L.T.O.P AED 88 crispy pork bacon / crumbled blue cheese / Sausage and Mash (D, P) Pork & leek sausage / parsnip mash potato / crispy onion rings / red vinaigrette
[Show full text]
Dining Guide 2016/17
CANMORE DINING GUIDE 2016/17 A tempting selection of Canmore’s favourite restaurants CanmoreDining.com Harvie Heights GROTTO RD B O To Banff W R IV T S E RUND R K SPRA L E R D Y LE D DR R R B C O A W BIRCH AVE S R C I A RD VE D S R E S D D E R R C C A BO CEDAR W RI VE R BOW D CRES R OOD W G O D Contents Restaurant Locations TOWN OF CANMORE To Banff FINE CANADIAN Page | Location ROAM PUBLIC TRANSIT Habitat Restaurant & Bar ................4 X Bus Stops Murrieta’s Bar & Grill .......................5 S Roam Regional Route 3 Mounta Sage Bistro & Wine Lounge ............6 F The Golf Course B Table Food + Drink ..........................7 Y o in at Silvertip 0B w 0D Ave V 0C Canmore a CANADIAN ll P Golf & e a Curling 0E y ll Good Earth Coffeehouse ................8 T 0 T is Club r e r T The Iron Goat Pub & Grill ...............9 a r Mount Engadine Lodge ................10 É Trans-Canada Hwy Patrinos Steakhouse & Pub ..........11 I 0F Find specials, Bow River S coupons & reviews at The Range .......................................12 Q i 17 St 0G lv e e CanmoreDining.com The Wandering Elk ........................13 Z 0H rt Av J0 i 0I p y T a r FAMILY w l i a Craigs’ Way Station ........................14 D R e v A 0K GOLF COURSES 7 SandTraps Restaurant ...................15 E 0L 0M10 St 0N R Stoney’s Bar & Grill ........................16 B a 0W 9 St 0O 0P ilw a 0X Main St 0Q 0T y INTERNATIONAL 0V Av e e B ve e v 0R 0S 0U nc A A hl CHINESE Policeman’ and 8 6 s T B r 0a e ow 0Y r Famous Chinese Restaurant .........17 N v Spring Cr K D s Cr A a V n k 7 a a e EAST INDIAN l Reservoir l n e E e a r l d y Z0 k R sk C R Green Chili ......................................18 H Tr r e is u l a n d Wy g n B Spice Hut .........................................19 K u u o l R C v d FRENCH / CANADIAN Chez Francois ...............................
[Show full text]