DOCSLIB.ORG

Catering Menu 2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catering Menu 2018 CATERING MENU 2018 WHO IS ROSETTA? Rosetta Bakery has been conceived with the intent to be an official ambassador of the Italian art of baking, a genuine mix of history, highest quality ingredients exclusively Made in Italy and timeless traditions. Rosetta Bakery is all about quality of the ingredients and the highest standard in terms of production processes: each store have a “live menu” made of fresh products constantly baked in the kitchen which has a glass wall that allows people not being only customers but also audience of an unexpected show. CATERING SELECTION The best selection of Rosetta signature products in «bite» size Sweet Sandwich Croissants plain – $2 Soft Bread or Grain Bread («bite» size) - $2/$3 Croissants - $2.50 with Turkey, Italian Cooked Ham, Italian with Nutella, Cream, Raspberry or Apricot Jam Prosciutto Parma Ham Aged 18 months, Italian Chocolate Saccottino - $2.50 Mortadella Bigne’ with chocolate or cream - $2.50 Soft Bread or Grain Bread («biteXL» size) - $4/$5 Bombolone with Nutella or Cream - $2.50 with Turkey, Italian Cooked Ham, Italian Italian Ciambella plain - $2 Prosciutto Parma Ham Aged 18 months, Italian Mixed fresh fruit tart - $3 Mortadella Pasta frolla with fresh custard cream and a choice of Focaccia Sandwich (half or full pan) - $39/$69 strawberry, blackberry, raspberry, blueberry and kiwi serves 6 to 12 people Berries tart - $3 with Turkey, Italian Cooked Ham, Italian Chocolate pasta frolla with custard cream and Prosciutto Parma Ham Aged 18 months, Italian rasberry Mortadella Lemon cream tart - $3 Pasta frolla with lemon cream, raspberry and meringue Add-ons Italian Cannolo - $2.50 Mozzarella, swiss cheese, cream cheese, arugula, with cream or nutella lattuce, cherry tomatoes, zucchini, eggplant Apple ball - $3 Puff pastry with apple and apricot jam Nutella tart - $2.50 Jam tart - $2.50 with apricot or raspberry jam Assortment of cookies - $2.50 CATERING SELECTION The best selection of Rosetta signature products in «bite» size Pizza & Focaccia Bread Rosetta Pizza Bites - $2 Baby Bread – $1.50 Tomatoes and Mozzarella Grain Bread – $2 Pizza (half or full pan) - $34/$59 Spinach Bread – $2.50 serves 6 to 12 poeple Baguette – 3.50 Mozzarella and tomatoes, ham, mushroom, zucchini, black olives, artichockes Focaccia Plain (half or full pan) - $24/$39 Cakes serves 24 to 48 bites or 6 to 12 people 7’(4-6 people)/8’(6-8 people)/10’(10-12 people) Focaccia Topped (half or full pan) – $29/$49 Millefoglie - $45, $60, $90 serves 24 to 48 bites or 6 to 12 people Fruit crostata - $36, $48, $72 with Olives, Cherry tomatoes, Onions, Potatoes, Sacher Torte - $45, $60, $90 Zucchini, Eggplant, Spinach Soft Cake - $27, $36, $54 Crostata della Nonna - $27, $36, $54 Add-ons Meringata - $45, $60, $90 Mozzarella, arugula, cherry tomatoes, zucchini, eggplant CATERING PACKAGES The best way to share deliciousness at your private event. Pickup one of the following selections: Savory Sweets Mixed Selection Selection Selection 5 bites per 5 bites per 5 bites per person - 12$ pp person - 15$ pp person - 18$ pp 10 bites per 10 bites per 10 bites per person - 20$ pp person - 26$ pp person - 32$ pp CATERING SERVICE Rosetta Bakery does not directly provide catering service. Our partners meets the highest standard in terms of quality and service. Please do not hesitate to contact us for any additional information or estimates for your event. Food Allergens All ROSETTA BAKERY products are fresh and baked on daily basis. Our dough contains: water wheat flour yeast salt sugar malt extravirgin oil butter milk eggs In addition, ROSETTA BAKERY products may contains in full or trace of: walnuts hazelnuts almond pine nuts sesame seeds sunflower seeds pumpkin seeds Soy Orders and Products ROSETTA BAKERY will make every effort to accommodate catering requests, nevertheless we need 24/48 hours notice to place a catering order. All products are fresh and made to order, that’s why your order need to be assigned to a specific slot of production. A minimum of 50% downpayment is required in order to confirm the order. Balance is due at delivery. Due to specific order requirments, quantities or seasonality, full payment may be requested at order confirmation. We feature a wide range of products and are happy to work with you regarding dietary restrictions and allergies but ROSETTA BAKERY cannot guarantee that any items are completely free of ingredients not specifically listed. Moreover, while we offer products without nuts or gluten, our bakeries are not gluten-free or nut-free. Please refer to Food Allergens for more information. Prices and products may be subject to changes without prior notice. Delivery In order to assure the best customer experience, Rosetta Bakery priority is to personally deliver your order. Delivery fee is subject to timing and distance. Changes or Cancellation We understand changes or cancellations, that’s why we kindly ask you to inform us as soon as it possible. Our team will assist and coordinate with you for any specific needs. Our cancelation requirements are as follows: we require 12 hours notice for cancellation. Cancellations without proper notice will be charged a cancellation fee, whice consists of 50% of the canceled order. No cancellation will be accepted due to severe weather or under any other conditions. [email protected] or www.rosettabakery.com.
Load more

Recommended publications
  • Primero Neapolitan Pizza
    Primero Salumi Chef's Selection of Artisanal Meats Traditional Caesars Salad Paired with Traditional Accompaniments Anchovy, Romaine, Parmesan Cheese, 22 Croutons, House Dressing Add Artisanal Cheese 8 9 Arugula Salad Piatto Di Formaggi Shaved Pecorino, Almonds, Roasted Plums, Selection of Artisanal Cheeses, Red Wine Vinaigrette House Accompaniments 9 16 Warm Roasted Beet Bruschetta Radish, Celery, Pancetta, Arugula, House Puccia Bread, Local Tomatoes, Goat Cheese, Warm Bacon Vinaigrette Baby Arugula, Olive Oil, 9 Whipped Feta, Basil 12 Roasted Artichoke Garlic Dip, Pine Nuts, Sicilian Olive Oil, Caprese Grilled Baguette 13 Mozzarella, Basil, Heirloom Tomatoes, Sicilian Olive Oil, and Balsamic Glaze Marinated Olives 12 Black Pepper Citronette Dressing, Toasted Pumpkin Seeds, Cherry Peppers Stuffed Peppers 7 Shishito Peppers, Sweet Sausage, Sage, Pancetta, Basil, Parmesan, Pomodoro 13 Neapolitan Pizza Margherita Bianca Mozzarella, Ricotta, Parmesan, Heirloom Tomatoes, Calabria Spinach, Roasted Garlic, Parmesan, Pesto Calabrian Chile, Parmesan, Sicilian Olive Oil 15 Mozzarella, Lomo, 14 Soppressata, Fresh Basil Prosciutto and Pear 16 Funghi Prosciutto, Feta, Mozzarella, Mozzarella, Mushroom, Arugula, Aged Balsamic, Ricotta, Parmesan, Roasted Garlic Fresh Basil 16 16 Our Suppliers Growfood Carolina | Ambrose Family Farm | Blackbird Farm Bulls Bay Saltworks | Geechie Boy Mills | Joyce Farms HOLY CITY HOSPITALITY · 39-G JOHN STREET CHARLESTON, SC 29403 · VINCENTCHICCOS.COM · 843.203.3002 Entrata Fresh Pasta Vitello Linguine Marsala...32 Picatta...28
    [Show full text]
  • Starters Handcrafted 10" Pizza Entrées Italian
    Starters Crispy Lasagna Fritters 8 ricotta, homemade pasta, pachino tomatoes Entrées Baked Stuffed Hot Peppers 10 homemade sausage, simple tomato sauce, Eggplant Parmigiana 18 Parmesan Handcrafted 10" Pizza lightly battered, tomato, ricotta, mozzarella Selection of Italian Meats and Cheese 18 Inferno 14 Chicken Parmigiana 19 house pickles, olives, flatbread kalamata olives, hot peppers, pepperoni, arugula, radicchio, sun-dried tomatoes sausage, chili flakes, basil Assorted Bruscetta 12 Chicken Marsala 19 eggplant & prosciutto Paradise 13 Italian mushrooms, Marsala wine reduction sundried tomato caponata Truffle Crema, fontina, mushrooms, fig, goat cheese, walnut potatoes, pancetta Chicken Picatta 19 lemon, capers, parsley Pepperoni Rolls 9 Purgatory 11 pecorino, pizza sauce tomato sauce, basil, mozzarella Pan Seared Salmon 21 fennel, fingerling potatoes, tomato pesto Nonna’s Meatballs 9 Spaghetti & Meatballs 14 beef, pork, simple tomato, arugula salad grandma’s Sunday supper on a pizza Veal Milanese 27 fresh tomato, arugula, mozzarella Warm Olives 6 Sausage, Peppers & Rigatoni 14 fennel, Italian tomatoes, crisp garlic sweet sausage, roasted peppers, tomato sauce, ricotta cheese Half 8 Full 16 DANTE Dum Yum Wings 8 Italian Pastas 3 piece whole chicken wings, scallions Vegiterranean 12 eggplant, zucchini, red onions, portobellos, Homemade Ravioli Chef's daily preparations Garlic Pizza Sticks 7 tomato, mozzarella pecorino, simple tomato Italian Meats 16 Spaghetti al Mare clams, shrimp, calamari, white wine sauce Crispy Fried Calamari 12 sausage,
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Small Plates Zuppe Salads & Extras Pasta Wood-Fired Pizza
    SMALL PLATES SALADS & EXTRAS WOOD-FIRED PIZZA We’re famous for our Sicilian & Southern-Italian antipasti. Always fresh & organic, our greens include an oven-baked crostino. Our pizza are 12” round, hand-formed in the Neapolitan style, ARANCINI della NONNA MISTA wood-fired in a brick oven crafted by artisans from the old country. handmade risotto croquettes, veggie-meat ragù, marinara · 8½ mesclun greens, homemade balsamic vinaigrette, strawberry · 6 Each day our dough is leavened naturally in a climate-controlled (add free-range chicken breast to any salad +5) environment using Antimo Caputo “tipo 00” flour and a touch of sea salt. CUCUZZA FRITTA zucchini slices panko-crusted by hand, aioli sauce · 7½ ROMAINE MARINARA PEPERONI RIPIENI artisan romaine, homemade white balsamic dressing · 6½ san marzano tomato base, oregano, garlic, evoo (no cheese) · 11 hot banana peppers, stuffed with homemade sausage, marinara · 8½ CAESAR MARGHERITA CARCIOFO RIPIENO artisan romaine, homemade Caesar dressing* · 7 san marzano tomato base, fresh mozzarella, basil, evoo · 13 roasted whole artichoke, breadcrumb stuffing (allow 10 mins) · 8½ INSALATA di RUCOLA MARGHERITA con BUFALA D.O.P. CROSTINI al FORNO baby arugula, our white balsamic dressing, lemon squeeze · 7½ san marzano base, bufala mozz (certified d.o.p.), basil, evoo · 15½ homemade oven-baked crostini, tuscan extra virgin olive oil (evoo) · 2½ CHICKEN MISTA SALSICCIA alla GIANNI • • • grilled free-range chicken breast – on insalata mista · 11 san marzano base, mozz, homemade italian sausage, evoo · 15½ BURRATA di GIOIA CHICKEN CAESAR ai FUNGHI cream-infused fresh mozz, roasted red pepper, evoo (filled with joy!) · 12½ grilled free-range chicken breast – on insalata Caesar* · 12 san marzano, mozzarella, crimini & shiitake mushroom, evoo · 14½ PIATTO di FORMAGGI CAPRESE ALBA con UOVO gorgonzola, fontina, aged provolone, roasted red pepper, olives · 12½ mozzarella, tomato, basil, balsamic glaze, evoo · 8½ san marzano, mozzarella, capocollo, arugula, farm egg, evoo · 15½ ANTIPASTO MISTO CAPRESE con BUFALA D.O.P.
    [Show full text]
  • American Pizza: Tradition and Trends
    MONOGRAPH AMERICAN PIZZA AMERICAN PIZZA — TRADITIONS AND TRENDS By Regi Hise Developed by foodtrends In the course of only Over the course of only a few decades, AMERICAN AS APPLE PIE Americans’ appetite for pizza has a few decades, pizza has made it a lunch, dinner and snack There is a saying in the United States become one of America’s time favorite. Americans eat almost that something truly American is 175 acres of pizza a day. In one year favorites foods, spawning “American as Apple Pie.” Based on that converts to an amazing 64,000 consumption, pizza is much more a multi-billion-dollar acres or 100 square miles. That’s more American than the proverbial “Apple industry in the process. than enough pizza to cover all of Pie.” Perhaps the phrase should be Mexico City. Pizza is synonymous with “As American as Pizza”; over the cheese and Americans’ love last 30 years Americans have had a for pizza has played a key continuing love affair with pizza, and from the time most consumers first role in driving U.S. cheese taste pizza, it’s “love at first bite.” consumption since the early 1970s. In fact, the two most popular toppings on pizza are cheese and extra cheese! 1 e2.1 MONOGRAPH ■ AMERICAN PIZZA PIZZA IS BIG BUSINESS PIZZA COMES TO AMERICA AMERICAN GIs DISCOVER PIZZA IN ITALY Pizza has grown into a multi-faceted The United States is a nation of immigrants, industry that accounts for $25 billion in and many of our culinary traditions come It was not just Italians coming to America sales annually.
    [Show full text]
  • Italian Street Food Examples
    Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
    [Show full text]
  • Traditional Italian Recipes
    TRADITIONAL ITALIAN RECIPES COMENIUS PROJECT ”UNITED TASTES OF EUROPE” 2012/2013 Istituto Comprensivo Statale di San Pietro Vernotico (BR) ITALY Classes 2D-2E-2F WINTER SEASON CARTELLATE INGREDIENTS 750 gr. flour 40 gr. olive oil a pinch of salt 1 / 2 cup dry white wine vincotto fig or grape or honey to taste PREPARATION Mix flour, oil and warm water, add salt and knead. Roll out the dough and shape, cut with a special wheel larded, strips of 3 cm wide. Cut the strips to 20 cm in length, and fold it in half, "tweezers" with your fingers from time to time so as to form cavities, then roll it to form rosettes. Allow to rest for about 4-5 hours to dry on a cloth. In a saucepan heat the figs cooked wine or grape. Except in a frying pan folders, making them slightly brown, then drain them and pass them in vincotto or honey taking them with a slotted spoon. Scuola Secondaria di Primo Grado “Don Minzoni”- San Pietro V.co , Italy Class 2F Teacher: Mariano Alba Rosa BAVARESE INGREDIENTS FOR 4 PEOPLE 6 egg yolks finger biscuits 200 gr of sugar rum 400 gr of grated dark chocolate 200 gr of butter 2 tablespoons of milk icing sugar or cocoa PREPARATION Whisk the eggs yolks with sugar for 15 minutes then join the chocolate melted in a water bath with milk and butter and finally the white eggs whisk the eggs in snow. The compost will be amalgamated and creamy. Line a tin with a wet gauze.
    [Show full text]
  • Pizza Gourmet Pizza Toppings Slices and Specialties Grinders
    A E ND ITALIAN CUISIN Pizza Slices and Specialties Gourmet Pizza NEAPOLITAN .................................... 16 CHEESE SLICE ........................... 2.75 round and thin crust 16” - 8 slices BUFFALO CHICKEN .......................... 23 SICILIAN SLICE ................................ 3 grilled chicken, mozzarella and spicy buffalo GRANDMA ......................................... 19 wing sauce old fashioned brooklyn style with special GRANDMA ......................................... 3 WHITE SORRENTO ........................... 21 marinara spread over the pizza! square and GOURMET SLICE ........................ 4 .25 medium crust fresh mozzarella, zucchini, shredded mozzarella STUFFED SLICE ............................... 5 SICILIAN............................................ 19 and olive oil with a hint of lemon square and thick crust GARLIC KNOTS .....................50¢ each MARGHERITA ................................... 20 GLUTEN-FREE .................................. 16 STROMBOLI ...................................... 8 pizza sauce, basil, fresh mozzarella and stuffed bread with onion, peppers, mushroom, parmigiano sausage, ham, salami, pepperoni and mozzarella CHICKEN AND WAFFLE ................... 22 SPINACH WHEEL ................... 6 belgian waffles, fried chicken, mozzarella, Toppings stuffed bread with ricotta, mozzarella, pepperoni cheddar, butter, and syrup each topping priced separately - 2.5 and spinach BAKED POTATO ................................ 20 CHICKEN ROLL ................................ 8 • sausage • onions
    [Show full text]
  • Catering Menu 2020
    CATERING MENU 2020 WHO IS ROSETTA? Rosetta Bakery has been conceived with the intent to be an official ambassador of the Italian art of baking, a genuine mix of history, highest quality ingredients exclusively Made in Italy and timeless traditions. Rosetta Bakery is all about quality of the ingredients and the highest standard in terms of production processes: each store have a “live menu” made of fresh products constantly baked in the kitchen which has a glass wall that allows people not being only customers but also audience of an unexpected show. CATERING SELECTION The best selection of Rosetta signature products Sweets & Mignon Sandwich Croissant plain, jam, cream, nutella $2.5 Mini Croissant sandwich $4.5 Saccottini chocolate $2.5 Baby soft bread $4.5 Bignè cream and chocolate $3 Baby grain Bread $4.5 Bomboloni cream and Nutella $3.5 Mini special bread $5 Ciambella $3 Focaccia Sandwich (half or full pan) $48/$96 Tart fresh fruits, Nutella, jam $3 serves 6 to 12 people Cannolo $3 with Turkey, Italian Cooked Ham, Apple ball $3.5 Italian Prosciutto Parma, Assortment of Cookies $3 Italian Mortadella, Italian Salami Aragostine $3 Sfogliatelle $3 Add-ons Mini Tiramisu $3 Mini cake millefoglie, sacher, $3 Mozzarella, swiss cheese, cream cheese, $1/$2 each, cheescake arugula, lattuce, tomatoes, per serving Mousse chocolate, pistachio $3 zucchini, eggplant Panna cotta $3 coffee, berries chocolate, pistachio, mango CATERING SELECTION The best selection of Rosetta signature products Pizza & Focaccia Cakes Baby pizzetta $2.5 Round 7’(4-6 people)/8’(6-8
    [Show full text]
  • Vera Pizza Napoletana)
    Regulations for obtaining use of the collective trade mark “Verace Pizza Napoletana” - (Vera Pizza Napoletana). Method of production (‘Il Disciplinare’) The aim of this ‘Disciplinare’ is to establish the characteristics of the approved “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association welcomes members from around the world provided they are able to produce a product that meets all of the characteristics outlined below to apply and (following approval) display and use the brand name “Verace Pizza Napoletana” - (Vera Pizza Napoletana). The association performs rigorous, periodic checks on all of its members to ensure those using the brand name are following the traditional methods outlined below. With regards to condiments and products used, where possible, they must be produced and certified from the Campania region of Italy in order to meet the standards required and maintain the authenticity of the product (see appendices for attached list of suppliers). Article 1. - Description of the product The use and recognition of the of the typical product “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is limited to two types of Pizza: ‘Marinara’ (tomato, oil, oregano, and garlic) and ‘Margherita’ (tomato, oil, mozzarella or fior di latte, grated cheese and basil) produced according to the guidelines outlined below. Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. “Verace Pizza Napoletana” - (Vera Pizza Napoletana) is made from a base of risen dough and cooked in a wood fire oven. The product is characterised by ingredients, means and technologies of production. The end product of the “Verace Pizza Napoletana” - (Vera Pizza Napoletana) should be as follows: The diameter of the disc should not exceed 35cm.
    [Show full text]
  • Louisville Marriott Downtown
    BLU Bar Specialty Martini’s $10.00 each BLU Martini – vodka, hypnotiq, blue curacao, white cranberry juice Lemontini – citrus vodka, triple sec, limoncello, fresh squeezed lemon juice Bellinitini – peach vodka, peach nectar, peach schnapps Italian Margaritatini – gold tequila, amaretto disarrono, fresh squeezed lime juice Pamatini – original pama liqueur, vanilla vodka, white cranberry juice Chocolate Cherrytini – black cherry vodka, white crème de cocoa Caribbean Fruitini – vanilla vodka, pineapple juice & your choice of coconut, mango or pineapple rum Draft Beer Selection Sam Adams Boston Lager Newcastle Guinness Blue Moon Miller Genuine Draft Miller Lite Bottled Beer Selection Amstel Light Budweiser Bud Light Coors Light Corona Corona Light Samuel Adams Heineken Michelob Ultra Miller Lite Miller Genuine Draft Miller Chill O’Douls Wines by the Glass White #320 Ruffino Lumina Pinot Grigio 2007 Venezia $8 #416 Hanna Sauvignon Blanc 2007 California $12 #508 Dry Creek Dry Chenin Blanc 2008 Clarksburg $9 #486 Hawk Crest Chardonnay by Stags Leap Wine Cellars 2007 Monterey $9 #450 Scott Family Chardonnay 2007 Monterey $12 #524 Hogue Riesling 2008 Columbia Valley $8 #506 Conundrum 2007 California $15 #464 Sonoma Cutrer 2007 Russian River Valley $12 #526 Beringer White Zinfandel 2008 California $8 All wines and vintages subject to availability - for wines by the bottle please ask your server for a complete Wine List. Wines by the Glass Red #930 Francis Coppola Diamond Series Pinot Noir 2008 Monterey $12 #1030 Fourteen Hands Merlot 2007 Columbia Valley $9 #1246 Ramsay Cabernet Sauvignon 2006 Oakville $11 #986 Renwood Syrah 2005 Sierra Foothills $8 #764 Da Vinci Chianti Classico 2008 Tuscany $10 #1070 Seven Deadly Zins 2007 Lodi $12 #1116 Cinnabar Mercury Rising 2006 California $15 Join BLU every Wednesday for Wine Down Wednesday’s featuring 50% off our entire stock of bottled wines All wines and vintages subject to availability - for wines by the bottle please ask your server for a complete Wine List.
    [Show full text]
  • Pasticceria Fresca Sfusa Torta Crema Tartufata Nera Torta Chantilly Torta St
    CATALOGO Pasticceria Fresca Sfusa Torta Crema Tartufata nera Torta Chantilly Torta St. Honoré e Frutta cod. 404.12 alle fragole cod. 404.10 cod. 403.09 shelf life 10 giorni cod. 404.02 shelf life 10 giorni shelf life 10 giorni shelf life 10 giorni Torta Sacher Profiterolenero Torta Millefoglie Crostata Ricotta e Pere cod. 404.16 cod. 404.07 cod. 404.03 cod. 401.14 shelf life 30 giorni shelf life 10 giorni shelf life 10 giorni shelf life 15 giorni Crostata di Frutta cod. 403.04 shelf life 10 giorni Torta Bella Elena cod. 402.03 shelf life 30 giorni lenostretorte Crostata Crostata Profiterole di Albicocca di Lamponi nocciola cod. 400.02 cod. 403.02 cod. 404.08 shelf life 60 giorni shelf life 10 giorni shelf life 10 giorni Crostata Crostata Tartufata bianca di Ciliegia di Ananas cod. 404.11 cod. 400.03 cod. 403.03 shelf life 10 giorni shelf life 60 giorni shelf life 10 giorni Crostata Crostata Torta Chantilly di Mele di Sottobosco al cacao cod. 400.04 cod. 403.06 cod. 404.14 shelf life 15 giorni shelf life 10 giorni shelf life 10 giorni Mela morbida Crostata Fragole Torta cod. 400.05 e Ananas Diplomatica shelf life 15 giorni cod. 403.07 cod. 404.15 shelf life 10 giorni shelf life 30 giorni Ciambellone Crostata Fragole Torta alle Mele e Kiwi Zabaione cod. 401.01 cod. 403.08 cod. 404.17 shelf life 15 giorni shelf life 10 giorni shelf life 10 giorni Crostata Limone Torta Primavera Crostata scoperta cod. 403.10 di Fragole cod.
    [Show full text]