DOCSLIB.ORG

Managed by Non Plus Ultra

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Managed by Non Plus Ultra MANAGED BY NON PLUS ULTRA CENTRAL HISTORIC STATELY Rich in history and aesthetics, this Greek Revival masterpiece accommodates everything from intimate ceremonies to grand weddings – all in the heart of downtown San Francisco. The San Francisco Mint has been renovated to accommodate modern functions without losing any of its historical grandeur. With 100,000 square feet of ballrooms, gold vaults, and gaslight chandeliers, its ambience guarantees a vibe that will take you back to a more regal time. VENUE PRICING MAIN FLOOR VENUE RENTAL FEE: $15,000 Venue rental is inclusive of the following: • A Twelve Hour Rental Period • Two Security Guards And Two Janitorial Staff • Ceremony Chairs And Reception Chairs For Up To 200 Guests • Guest Tables For Up To 200 Guests • 10 Cocktail Tables Please note, the vault level is not included in the venue rental. It can be included for an additional $1,500. CAPACITY & DIMENSIONS LOCATION CAPACITY SQ FT Full Venue 999 52,000 Main Floor 700 20,640 • Ceremony maximum capacity indoors: 117 • Ceremony maximum capacity outdoors: 260 • Seated reception maximum capacity indoors: 170 • Seated reception maximum capacity outdoors: 220 MAIN FLOOR FLOORPLAN PROSPECTOR’S LOCATION SQ FT SEATED STANDING CEREMONY LOUNGE Gold Ballroom 1,160 80 165 77 Mint Ballroom 1,160 80 165 77 Column Ballroom 1,755 N/A 250 117 COLUMN COURTYARD BANKER’S Banker’s Ballroom 1,755 120 250 117 BALLROOM BALLROOM Courtyard 3,900 270 350 260 Weigh Room 696 40 99 46 Prospector’s Lounge 957 80 136 63 Coiner’s Office 899 50 49 49 WEIGH MINT GOLD MINER’S ROOM VAULT BALLROOM FOYER BALLROOM ROOM Treasurer’s Office 899 60 49 49 Grand Hallway 2,068 N/A -- -- GRAND HALLWAY Vault 266 12 38 17 Salon 1 378 30 49 25 TREASURER’S SALON 4 SALON 3 LOBBY SALON 2 SALON 1 COINER’S Salon 2 522 40 74 34 OFFICE OFFICE Salon 3 522 40 74 34 Salon 4 378 30 49 25 MAIN STEPS ENTRANCE LOADING DOOR LOADING RAMP VAULT LEVEL FLOORPLAN LOCATION SQ FT DIMENSIONS STANDING (W X L) Vault 1 (Sealed) N/A N/A -- Vault 2 247 19’ x 13’ 35 Vault 3 234 18’ x 13’ 33 Vault 4 240 12’ x 20’ 34 GUARD’S V3 V2 V1 STATION Vault 5 323 19’ x 17’ 46 V4 Vault 6 493 17’ x 29’ 49 FREIGHT ELEVATOR Vault 7 340 20’ x 17’ 48 EMERGENCY EXIT ADA ENTRANCE Guard’s Station 280 10’ x 28’ 40 V5 ORE GN V6 V7 Carpenter’s Lounge 841 29’ x 29’ 49 MILL GRANITE GUARD’S NICHE LOUNGE MAIN STEPS ENTRANCE GLOBAL GOURMET CATERING We partnered with Global Gourmet Catering to bring exquisite cuisine, stellar service, custom design and a global conscience to our wedding catering. Global Gourmet Catering provides inspired and customized menus with restaurant caliber cuisine and impeccable service. Focused on organic and local ingredients, Global Gourmet Catering was the first Bay Area Green Business certified full-service catering company in Northern California. From composting, to sourcing sustainable food, they are committed to incorporating environmentally friendly practices into each and every one of our events. WEDDING BUFFET STARTING AT $88.00 PER PERSON PASSED HORS D’ OEUVRES - Select Four Mini Peking Chicken Bao (DF) Inside -Out “Blt” (DF) Twice-Baked Potato Cup Micro Samosa (V) Green Coriander, Hoisin, Five-Spice, Sourdough Crouton, Tomato Marmalade, With Truffled Brie (V, GF) Fresh Chives Potato, Peppers, Spring Onions, Coriander, Mango Chutney Chicken Chicharrones, Scallion Smoked Bacon, Micro Dijon Sprouts D’anjou Pear Cups (V, Gf) Mini Mushroom Empandadas (V) Smoked Chicken And Bay Shrimp Duck And Shiitake Bulgogi Slider (DF) Pt. Reyes Blue Cheese Mousse, Port Red Onion, Chipotle Aioli And Manchmanteles Sauce Paella Bite (DF, GF) Lemon Aioli Asian-Seasoned Duck, Bao Bun Candied Pecans Hearts Of Palm, Jicama & Animal Style Burger Bite Tiny Thai Tombo Tuna Taco Grilled Pepperjack & Fontina Sandwich Orange “Ceviche” (VE, DF, GF) Blue Corn Tortilla Chip, Spicy Avocado Purée Mustard-Griddled Beef Burger, Cheddar Cheese, Schmaltz Bite (V) Figgy-Fennel Jam, Sourdough Bread Sweet Potato And Plantain Fufu Onions, Pickle Chip, Tomato, And “Secret” Sauce On A Mini Brioche Bun Cuban Yellowfish Tuna Ceviche Butternut Squash Sweet Potato- Kalua Yuba And Taro Root Taco (Ve, Df, Gf) (DF) Green Onion Slaw With Fufu In Sesame Cone (V, GF) Plaintains, Garlic Goat Cheese Souffle Blue Corn Tortilla Chip, Salsa Verde, Cilantro Crema PROTEINS - Select One Chicken And Either Salmon Or Short Rib Herb-Roasted Chicken Breast (DF) Chermoula Mary’s Chicken (DF, GF) Seared King Salmon (GF) Braised Beef Short Rib (GF) Winter Greens, Pickled Red Onions, Romesco Chickpea Ragout, Tomato, Preserved Lemon, Pickled Beets, Tokyo Turnips, Shaved Red Onion, Red Miso Lentils, Mustard Greens, Apricots, Baby Kale, Smoked Prune Emulsion Aji Amarillo Emulsion Butternut Squash-Apple Soubis VEGETARIAN - Select One Roasted Maitake Mushroom Roasted Red Pepper Panisse (VE, DF, GF) Sauteed Red Russian Kale, Smoked White Bean Ragout French Green Lentils, Swiss Chard, Harissa Emulsion SIDES - Select Three Roasted Fingerlings Sweet Potatoes Orange-Chile Roasted Cauliflower Roasted Broccoli Di Ciccio Little Gem Salad (Ve, Df, Gf) Pickled Cranberries, Toasted Pistachios, Citrus, Crispy Shallots Meyer Lemon, Pickled Red Onion, Calabrian Chile Radicchio, Citrus, Toasted Seeds, Cilantro, Smoky Mojo Rojo Ginger-Orange Vinaigrette Red Quinoa And Frisee Salad Jicama, Grapes, Mint, Almonds Creamy Lime Vinaigrette DESSERT STATION Shortbreads (V, GF) Valrhona Chocolate Chunk Cookies (V) French Macarons (V, GF) Pate De Fruit (VE, DF, GF) Tahitian Vanilla Bean With Maldon Sea Salt Seasonal House Made Seasonal Buffet dinners are accompanied by bread and butter service and coffee station. SEATED DINNERS STARTING AT $85.00 PER PERSON PASSED HORS D’OEUVRES - Select Four Animal Style Burger Bite Smoked Chicken And Bay Shrimp Grilled Pepperjack & Fontina Sandwich Micro Samosa (V) Mustard-Griddled Beef Burger, Cheddar Cheese, Schmaltz Paella Bite (DF, GF) Lemon Aioli Bite (V) Figgy-Fennel Jam, Sourdough Bread Potato, Peppers, Spring Onions, Coriander, Mango Chutney Onions, Pickle Chip, Tomato, And “Secret” Sauce On A Mini Brioche Bun Cuban Yellowfish Tuna Ceviche D’anjou Pear Cups (V, Gf) Mini Mushroom Empandadas (V) (DF) Pt. Reyes Blue Cheese Mousse, Port Red Onion, Chipotle Aioli And Manchmanteles Sauce (DF) With Fufu In Sesame Cone Inside -Out “Blt” Plaintains, Garlic Candied Pecans Sourdough Crouton, Tomato Marmalade, Hearts Of Palm, Jicama & Orange Smoked Bacon, Micro Dijon Sprouts Twice-Baked Potato Cup With Truffled Brie Butternut Squash Sweet Potato - “Ceviche” (V, GF) Fresh Chives Goat Cheese Souffle (V, GF) (VE, DF, GF) Blue Corn Tortilla Chip, Sweet Potato And Plantain Tiny Thai Tombo Tuna Taco Blue Corn Tortilla Chip, Salsa Verde, Cilantro Crema Fufu Spicy Avocado Purée Kalua Yuba And Taro Root Taco (VE, DF, GF) Green Onion Slaw PLATED APPETIZER - Select One Dirty Girls Farms Strawberry Summer Peach And Charred Corn Salad Rock Shrimp Ceviche (GF) & Burrata Salad (V, GF) Baby Lettuces, Toasted (V, GF) K&J Peaches, Brentwood Corn, Padron Peppers, Herbed-Avocado Mousse, Compressed Cucumber, Pepitas, Pinenuts, Golden Balsamic-Rosemary Vinaigrette Pickled Toasted Pepitos, Cotija, Tarragon Vinaigrette Micro-Cilantro, Tomatillo Agrodolce Salad Of Baby Head Lettuces, Wild Chilled English Pea Soup Little Gems Salad (V, Gf) Pickled Red Onion, Blue Cheese, Walnuts, Kendall Farms (V, GF) Dried Apricot And Goat’s Milk Cheese, Cured Salmon Tartare, Salmon Roe, Arugula Creme Fraiche Dressing Candied Cardamom Pistachios, Pomegranate Vinaigrette Housemade Rye Cracker, Dill Creme Fraiche PLATED ENTREES - Select Two Poulet Vert (DF) Herb-Marinated Free Range Seared Free Range Chicken Breast (GF) Pan-Seared King Salmon (GF) Braised Beef Short Rib (GF) Chicken Breast, Grilled Sourdough, Levain Panzanella, Sweet Potato, Treviso, Black Garlic-Balsamic Roasted Half-Moon Bay Brussel Sprouts, Anson Mills Polenta, Arrowleaf Spinach, Baby Rainbow Carrots, Roasted Grapes, Shaved Fennel, Pearl Onions, Reduction, Apple Soubise Confit Marble Potatoes, Granny Smith Apples, Red Wine Sauce Wild Arugula, Whole Grain Mustard Jus Brown Butter-Butternut Squash Puree PLATED VEGETARIAN ENTREE - Select One Roasted Vegetable Tamale (V, Gf) Tempura Maitake Mushroom (V) Mushroom Risotto (V, Gf) Butternut Squash, Black Beans And Queso Fresco, Sauteed Red Russian Kale, Smoked White Bean Ragout 64 Degree Egg, Exotic Mushrooms, Crispy Kale, Pecorino Frisee Salad And “Posole Verde” Tartufo DESSERT STATION Shortbreads (V, GF) Valrhona Chocolate Chunk Cookies (V) French Macarons (V, GF) Pate De Fruit (VE, DF, GF) Tahitian Vanilla Bean With Maldon Sea Salt Seasonal House Made Seasonal Seated dinners are accompanied by tableside bread and butter service and coffee station. CATERING DETAILS CATERING ENHANCEMENT OPTIONS: • Food Stations • Late Night Bites • Children’s Menu CATERING POLICIES Catering packages are not inclusive of tax (9%), equipment and event production fee (20%) and event staff labor. Menu selections and guest counts due 14 days before event date. BAR PACKAGES ULTRA PACKAGE PLUS PACKAGE BEER & WINE PACKAGE NON-ALCOHOLIC PACKAGE GLASSWARE Top Shelf Spirits & Liqueurs Premium Spirits & Liqueurs Beer Select Three Soda & Juice Compostable (Inclusive) Belvedere Gin Ketel One Peroni Coke Greenware 9 oz. Biodegradable Cup Nolet Gin Tanquerey Gin Citrus Mistress IPA Diet Coke Bulleit Bourbon Jameson Irish Whiskey Coronada Red Ale Ginger Ale Standard Glassware Kikori Whiskey High West Bourbon Anchor Steam La Croix Collins 11 oz. $0.95 ea Fortaleza Silver Tequila Don Julio Silver Tequila Orange Juice Pampero
Load more

Recommended publications
  • Fortification of Baked and Fried Tortilla Chips With
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Texas A&M Repository FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE May 2007 Major Subject: Food Science and Technology FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Approved by: Co-Chairs of Committee, Mian N. Riaz Joanne R. Lupton Committee Member, Lloyd W. Rooney Chair of Food Science and Technology Faculty, Rhonda Miller May 2007 Major Subject: Food Science and Technology iii ABSTRACT Fortification of Baked and Fried Tortilla Chips with Mechanically Expelled Soy Flour. (May 2007) Monica De La Torre Pineda, B.S., Texas A&M University Co-Chairs of Advisory Committee: Dr. Mian N. Riaz Dr. Joanne Lupton The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objective and subjective tests. Sensory properties were evaluated using a nine point hedonic scale. Soybeans (food grade Hartz) were mechanically expelled to obtain partially defatted soy flour of 6.7% final oil content.
    [Show full text]
  • Barnwood Menu
    TO START MAINS Wolf Pack Nachos 12 Arizona Adobe Chicken 17 GF lodge-made queso, salsa roja, sour cream, guacamole GF brick-pressed chicken, grilled jumbo asparagus, Add grilled chicken 5, barbacoa 6, carne asada 6, carnitas 5 chorizo sweet potato tot hash Barnwood Bruschetta 9 Enchiladas Duo 18 toasted Noble Bread baguette, smashed chipotle and tomato, red chili chicken, green chile queso blanco, burrata, microgreens three sisters vegetable gratin Smoked Arizona “Twinkies” 12 Southwestern Lodge Mac and Cheese 17 GF bacon-wrapped jumbo jalapeño peppers, pepper jack cheese sauce, fire-roasted peppers and onions, cheddar cream cheese, carnitas, prickly pear BBQ sauce tri-color tortilla chip crust Add chorizo 5, grilled chicken 5, grilled shrimp 6, Smoked Chili-Rubbed Wings 14 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 GF choice of buffalo, lodge prickly pear BBQ, garlic parmesan or sweet chili sauce Scottsdale Bowl 17 GF brown rice and red quinoa blend, Street Corn Fritters 9 fire-roasted peppers and onions, squash, sweet potatoes, elote, chipotle drizzle, cotija, lime, torn cilantro, tomato, candied pepitas, citrus garlic drizzle chili powder sprinkle Add tofu 3, chorizo 5, grilled chicken 5, grilled shrimp 6, Peñasco “Escargot” 12 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 jumbo rock shrimp, garlic, parsley lemon butter, Copper State Carbonara 20 grilled Noble Bread baguette parmesan crème, crispy lodge-made pork belly, Quesadilla 10 seasonal Arizona vegetable, shaved parmigiano-reggiano signature cheese blend, sour cream, guacamole, salsa roja Add grilled chicken 5, grilled shrimp 6, grilled salmon 6 Add grilled chicken 5, chorizo 5, barbacoa 6, carne asada 6, carnitas 5 FROM THE GRILL Mesquite-Smoked Brussels Sprouts 10 Served with choice of two sides GF lodge-made pork belly, chipotle aioli, shredded parmesan Additions: caramelized onions 2, sautéed mushrooms 2, blue cheese crust 2, garlic butter grilled shrimp 6 SOUP & SALADS 7 oz.
    [Show full text]
  • Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L
    JFS: Food Engineering and Physical Properties Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L. KAWAS AND R.G. MOREIRA ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelati- nized before frying), and steamed-baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips. Key Words: freeze-drying, steaming, crunchiness, puffiness, oil content Food Engineering and Physical Properties Introduction Materials and Methods HE FRYING TECHNOLOGY IS IMPORTANT TO THE SUPPLIERS OF Toils, food-service operators, food industries, and manu- Samples Preparation facturers of frying equipment. The amounts of fried food Raw tortillas were prepared from nixtamalized dry masa and oil used at commercial and industrial levels are large. flour (NDMF) for tortilla chips (tortilla chip 1Y, Valley Grain The U.S. produces more than 2.5 million metric tons (MMT) Products, Muleshoe, Texas, U.S.A.). The procedure is detailed (5 ϫ 109 lb) of snack food per year, the majority being fried in Moreira and others (1997).
    [Show full text]
  • Canape Banquet Grazing Stations Set Menu Canapes
    MENU CANAPE BANQUET GRAZING STATIONS SET MENU CANAPES CANAPES Two hour event 8 pieces $29 pp Three hour event 10 pieces $34 pp Four hour event 12 pieces $42 pp LARGE CANAPES $7 per item DESSERT CANAPES Set up as a station with a selection $10.5 pp Served in circulation three for $7 pp STAFFING We can arrange professional event staff bartenders, waitstaff etc. Staff are 45$ p/h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost. DIETARY REQUIREMENTS We are always happy to customise a menu for whatever needs you have. If you have something else in mind other than what’s on our menu we would love to work together to get what you want. Prices are GST exclusive. Minimum 15 guests CANAPES WARM CANAPES Imperial peking duck spring rolls with hoisin. Macadamia satay chicken tenderloin on a lemon grass skewer. Dukkah crusted lamb tenderloin rosemary skewer with smoked yogurt. Buttermilk Taiwanese fried chicken wings with spicy ranch dipping sauce. Salt and alpine pepper/ five spice squid with squid ink aioli. Mini wagyu beef wellingtons of pine mushrooms and pâté encased in flaky puff pastry. Supressa salami and bocconcini skewers with salsa verde. Jasmine tempura jalapeño poppers with adobo sauce. Goats cheese mini cheese cakes with country onion marmalade. Mini scotch quail egg, soft boiled quail egg rolled in sausage meat, crumbed and fried. Caramelised onion tartlet with double Brie brûlée and micro herbs. Master-stock glazed pork belly with shiitake ketchup and an apple cherry slaw.
    [Show full text]
  • Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
    M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST.
    [Show full text]
  • Empanada Factory 3.75
    EMPANADA FACTORY 3.75 59 BEEF ITALIANO 65 SPICY JERK CHICKEN 66 HOT AND SPICY BEEF 60 CHICKEN FAJITA STYLE CAYENNE 61 CHICKEN 67 SPINACH AND CHEESE 62 CHICKEN AND CHEESE quesadillas 68 BROCCOLI AND CHEESE TAKE OUT * DELIVERY * EAT IN 63 BEEF MADE WITH 12' TORTILLAS - SOUR CREAM AND CHIPS AND SALSA OR RICE 69 CHICKEN TERIYAKI 11 Porky BEANS ON THE SIDE 64 BEEF AND CHEESE slow-cooked pork, sauteed onions and 70 CHEESE STEAK peppers and melted Mexican cheese 10.9911 Porky 15 Chicken Teriyaki slow-cooked pork, sauteed onions and tender chicken breast sauteed in 12 Speipcpye Brs eanedf melted Mexican sweet teriyaki sauce with Mexican savory grouncdh ebeeseef s1o0a.k9e9d in spicy cheeses 10.99 chipotle salsa and layered with ask about Mexican ch1e2e sSeps aicnyd Beef 16 Sweet Chili Pork jalsaapveonroy sgr1o0u.n9d9 beef soaked in spicy in-house slow-cooked pork bathed in Empanada chipotle salsa and layered with Mexican sweet chili salsa and cheeses 10.99 13 Cchheiceskees nan Cd ajanlacpeunnos 10.99 tender chicken, freshly sliced 17 Chicken and Cheese trays mushro13om Csh aincdk seaunt eCeda nonciounns with That's it! Just tender chicken breast mfreesltheldy sMliceexidc amnu cshhereosoems s1 a0n.d9 s9auteed and melted cheese. 10.99 onions with melted Mexican 14 Megan'chse eVsesggi10.e99 18 Chicken Fajita ADD - ONS tender chicken breast shares space seasoned black beans, corn-pineapple Guacamole 2oz. 1.50 4oz. 2.50 salsa 1a4nd M caeragansmelize Vd eonggiionse - and with sauteed onions and peppers 10.99 csheeaesosen eodf cboluacrske b! e1a0n.s9, c9orn-pineapple Queso Blanco 2oz.
    [Show full text]
  • Maia Menu Principal 2
    - STARTERS - SHRIMP GREEN AGUACHILE $16.00 CEVICHE ACAPULCO $17.00 MAIA GUACAMOLE $10.00 (CILANTRO KIMCHEE, CILANTRO EMULSION, CUCUMBER RIBBONS) (LOCAL CATCH, CURRY KETCHUP, AVOCADO MOUSSE) (CILANTRO, ONION, SERRANO CHILES) FILET MIGNION SASHIMI $22.00 LIMITED TUNA CARNITAS FISH DIP $14.00 ROASTED CAULIFLOWER $14.00 (PEANUT PONZU, SCALLIONS, ONION PETALS) QUANTITY (CELERY, CARROT AND FRESH TORTILLA CHIP) (CRIMINI BECHAMEL, DEMI-GLACÉ, GOAT CHEESE) GUAJILLO BBQ CHICKEN WINGS $16.00 TUNA SASHIMI $18.00 (SESAME, PINEAPPLE, CILANTRO) (MORITA MARINADE, AVOCADO MOUSSE, SORREL) - SOUPS & SALADS - JOSPER SALAD $13.00 TORTILLA SOUP $13.00 (BABY GEM, PARMESAN, ROASTED GARLIC DRESSING) (PASILLA & GUAJILLO CHILE, AVOCADO, SOUR CREAM, CILANTRO) TORTILLA SALAD $12.00 (CHILI EMULSION, CORN, BLACK BEANS) SOUP OF THE DAY $12.00 - TACOS & TOSTADAS - TUNA TOSTADA $15.00 SHRIMP CHORIZO TACO $14.00 FISH AL PASTOR QUESADILLA $13.00 (BURNT HABANERO, CHILE GUERO MAYO, CUCUMBER) (PIPIAN, AVOCADO MOUSSE, CILANTRO) (LOCAL CATCH, OAXACA CHEESE, FLOUR TORTILLAS) PORK BELLY TACO $14.00 TEMPURA PALMITO TACO $12.00 (PICKLED CAULIFLOWER, CILANTRO, XNIPEC) (HEARTS OF PALM TEMPURA, COLE SLAW RELISH, AVOCADO MOUSSE) MAIN ENTREES CITRUS ROASTED WHOLE SNAPPER $50.00 CHICKEN CONFIT $22.00 (PICO DE GALLO, ROASTED LEMON, CORN TORTILLAS) (MEXICAN ALIGOT, DEMI GLACE, SCALLION, BEECH MUSHROOM) CORN CRUSTED SEA BASS $26.00 MAIA MEXICAN BURGER 8OZ $20.00 (OVER LIME CONSOMMÉ CORN CRUST) (SALSA MACHA, FRISSEE, CHILE GUERO MAYO) ZARANDEADO OCTOPUS $28.00 6oz/8oz FILET MIGNON $38-$48
    [Show full text]
  • Meeting & Event
    Meeting & Event MENUS fall / winter [ 2019 ] HOTEL YOUNTVILLE • Napa Valley, California Breakfast ................................................................... 3 Beverages .................................................................... 4 TABLE OF CONTENTS Breaks ......................................................................... 5 Working Lunch Buffet ................................................ 6 Hot Lunch ................................................................... 7 Hot Lunch Buffet ........................................................ 8 Picnic Baskets .............................................................. 9 Hors D'oeuvres | Canapes ........................................... 10 Family Style Dinners ................................................... 11 Plated Dinners ............................................................ 12 The Yountville Reception ............................................ 13 Heritage Oak Reception ............................................... 14 Bar Selections ............................................................ 15 [ Service charge of 27% and sales tax of 7.75% will apply ] 2 HOTEL YOUNTVILLE • Napa Valley, California Continental, $38 | (10) person minimum Heritage Oak Granola - dried fruit, yogurt and milk Seasonal Fruit - with local honey BREAKFAST House-made Pastries and Breads - with house-made assorted jams & marmalades House-made Parfait PRICED PER PERSON Freshly Squeezed Juices Freshly Ground Gourmet Lavazza Coffee & Assorted Teas The Breakfast Sideboard,
    [Show full text]
  • Characterization of Product Quality Attributes of Tortilla Chips During the Frying Process Marie Louise Kawas A, Rosana G
    Journal of Food Engineering 47 (2001) 97±107 www.elsevier.com/locate/jfoodeng Characterization of product quality attributes of tortilla chips during the frying process Marie Louise Kawas a, Rosana G. Moreira b,* a Research and Development, Frito-Lay, Inc., Plano, TX-75024, USA b Department of Agricultural Engineering, Texas A & M University, 310 Scoates Hall, College Station, TX 77843-2117, USA Received 3 March 2000; accepted 19 June 2000 Abstract Characterization of product quality attributes (PQA) of tortilla chips during frying will provide critical information that can be used to develop fundamental models to describe the structural changes of a fried product during frying. Tortilla chips were prepared from nixtamalized dry-masa ¯our and fried in fresh vegetable oil for 60 s. The results indicated that most diameter shrinkages of tortilla chips happened during the ®rst 5 s of frying. The chip's thickness increased as a result of crust formation and some bubbles developed at the surface due to gas expansion. The chips become more porous (pore size increased in number and size). The pore size distribution became more uniform (normal) as frying time increased. The chips became crunchier as moisture decreased during frying. The combination of all these quality attributes is responsible for producting the best ®nal product as oil content is greatly aected by the mechanism of structure formation thus resulting in the desired product texture. Fundamental properties such as isotherms and glass transition temperatures were also evaluated. The Crapiste and Rotstein model provided the best correlation at the entire range of moisture content and temperatures.
    [Show full text]
  • Chips Nachos.Pdf
    DEL PASADO Chip TORTILLA WHITE CORN ROUND BAG # 2479985 6/2 LB $20.21 / CS Product Description Manufacturer: DEL PASADO, Mfr. Product # 864429 Additional Description STONE GROUND CORN. THESE CHIPS ARE MADE USING A SIMILAR PROCESS THE AZTECS USED TO MAKE TORTILLAS CENTURIES BACK. THE PROCESS IS SIMPLE & DOES NOT OVER PROCESS THE CHIP THAT TYPICALLY RESULTS IN A DENSE & CHEWY TORTILLA CHIP. THESE CHIPS ARE MADE W/ WHOLE GRAIN CORN WHICH IS GROUND TO RESULT IN A CRISPY, THIN, & AUTHENTIC STYLE. Ingredients WHOLE WHITE CORN, VEGETABLE OIL (Cottonseed Oil and/or Soybean Oil), SALT. Product Information Class: 22 - GROCERY, DRY Category: 165 - CHIPS, SNACKS & CANDY, SHELF STABLE Group: 1939 - TORTILLA CHIPS, BULK Preparation & Cooking Preparations and Cooking Instructions READY TO USE. Handling Instructions STORE IN A COOL, DRY PLACE. Serving Suggestions: AS A SNACK. All product information contained herein is subject to change, including pricing, promotions and nutritionals. For current information at the time of purchase, please contact your sales associate. Print Date: 08/13/2020 Page 1 TORTILLA WHITE CORN ROUND BAG DEL PASADO 6/2 LB Manufacturer: DEL PASADO # 2479985 $20.21 / CS Manufacturer Product #: 864429 Shipping Information: Physical Attributes Storage Information Gross Weight: 13 LB Height: 20 IN Length: 16.5 IN Min. Temperature: 33 FA Net Weight: 12 LB Width: 16 IN Cube: 3.056 CF Max. Temperature: 90 FA Catch Weight: NO All product information contained herein is subject to change, including pricing, promotions and nutritionals.
    [Show full text]
  • Coffee Breaks | Finger Food | Bento Boxes | Set Menus | Buffets
    menuS IntroductIon | COFFEE BrEAKS | FInGEr FOOD | BENTO BoXES | SEt MENUS | BuFFEtS InterContinental Qingdao No. 98 Ao Men Road | Qingdao, 266071 | China Go to www.intercontinental.com/meetings or click here to contact us I ntroductIon key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. IntroductIon | coFFEE BrEAKS | FInGEr Food | BEnto BoXES | SEt MEnuS
    [Show full text]
  • Antojitos 10
    ANTOJITOS 10. EMPANADA $9.99 1. TLAYUDA 3 Fried Cheese or Chicken Empanadas topped $12.99 - $17.99 with sour cream, guacamole & queso fresco Giant tortilla topped with a spread of asiento, beans, quesillo, lettuce, cabbage, tomatoes, avoca- do, chorizo, marinated pork steak & beef steak 11. TACOS $2.50 ea 2. EMPANADA DE AMARILLO Fresh homemade tortilla with your choice of meat, $9.00 cilantro, onions & guacamole. Corn tortilla heated over a comal, folded over Asada | Alpastor | Chorizo | Lengua | Pollo | Tripa and stuffed with schredded chicken and savory yellow mole 12. BURRITOS $6.99 3. MOLOTES w/ rice, beans, cilantro, onions & your choice of $9.50 meat Deep fried corn masa rolls stuffed with chorizo Asada | Alpastor | Chorizo | Lengua | Pollo and potatoes, topped with beans, lettuce & queso fresco 13. QUESADILLAS $7.99 4. MEMELITAS Asada | Alpastor | Chorizo | Lengua | Pollo $7.99-*$9.99 QUESADILLA DE FLOR DE CALABAZA $8.99 3 Corn oval-shape tortilla topped with black Squash blossoms quesadilla: corn masa & quesillo beans, lettuce, cheese & guac. Option *Add your choice of meat PLATILLOS 5. GORDITAS 14. CECINA ENCHILADA $12.00 $13.99 3 Thick corn tortilla, deep fried stuffed with your Marinated pork steak with rice, black beans choice of meat, beans, lettuce, queso fresco & paste, salad, grill onions and jalapeños sour cream 6. HUARACHES 15. CHILAQUILES $9.00 $10.99 1 Corn huarache topped with lettuce, queso Corn tortilla chips simmered in a red or green fresco, sour cream and your choice of meat sauce. Comes with two eggs, rice & beans 7. SOPES 16. ENFRIJOLADAS $10.50 $10.99 3 Thick corn tortilla, deep fried topped with Black beans enchiladas, topped with onions & lettuce, queso fresco, sour cream and your queso fresco.
    [Show full text]