HAND-MADE DUMPLINGS Russian Meals Always Start with Zakuski

Total Page:16

File Type:pdf, Size:1020Kb

HAND-MADE DUMPLINGS Russian Meals Always Start with Zakuski ZAKUSKI l APPETIZERS HAND-MADE DUMPLINGS Russian meals always start with zakuski. Even in the most modest households there is some simple dish, SIBERIAN PELMENI PEASANT PELMENI VARENIKI V if only a herring, to go with a glass of vodka. We Beef & pork filled dumplings Mushroom sauce & Ukrainian dumplings filled invite you to make a toast & share some vodka & buttered & served with sour cheese broiled over with potato, caramelized onion bites in true Russian fashion with your loved ones. cream & a side of vinegar 14.95 beef & pork filled & Asiago garnished with sour Ask for chili-garlic vinegar pelmeni 14.95 cream and fresh herbs 14.95 COLD Take a dozen frozen pelmeni and/or vareniki to have in the freezer ZAKUSKI PLATTER GF for that special occasion or late night snack depending on availablility Assorted house meats, spreads & pickles served with European cheeses & crostini 20.95 SELEDKA GF BUTERBROD l SANDWICHES Cured herring filet, marinated onions, vinegret, All sandwiches are served with your choice of fresh herbs, cold-pressed sunflower oil 9.95 borscht, garden salad, vinegret or moscow fries HOUSE PASHTET GF MOS-COW BURGER* Pâté varies daily, please ask your server for today’s Certified Angus Beef® patty, adjika, cheddar, Russian kraut selection 8.95 served on an onion bun 14.95 HOUSE PICKLED VEGETABLES GF V SMOKED SALMON BAGEL Seasonal variety of preserved goodies 6.95 Paprika-caper cream cheese, mixed greens & cucumber 14.95 “KOREAN CARROT” SALAD GF CHICKEN SANDWICH Far East chilled seafood salad with shrimp, smoked Provolone, sun-dried tomato aioli, mixed greens salmon, mussels, cold-pressed sunflower oil, chili served on an onion bun 12.95 flake, cilantro & dill 10.95 VINEGRET GF V Beet salad with carrots, potatoes, sauerkraut, pickles VTOROE BLUDO l ENTREES & mayonnaise 5.95 WILD RICE CABBAGE ROLLS RUSSIAN GARDEN SALAD GF GF V Pork, beef and wild rice filled cabbage leaves, braised in a Tomatoes, cucumbers, bell peppers, sweet onions, rich tomato sauce served with sour cream & fresh herbs 14.95 carrots, fresh herbs & lettuce. Dressed with your choice of traditional Russian cold pressed sunflower GIVETCH GF oil vinaigrette, dill sour cream dressing or Variety of seasonal vegetables, mushrooms, onion & garlic dill-mustard dressing Small 6.95 | Large 8.95 sautéed in a blend of Georgian spices over rice or buckwheat pilaf 14.95 RUSSIAN KRAUT GF BEEF STROGANOFF* Lightly marinated, crunchy cabbage, carrot, cranberries, Certified Angus Beef® filet strips in black pepper sour cream sauce with caraway & cold-pressed sunflower oil 4.95 mushrooms & onion, served with moscow fries 18.95 KAMCHATKA SALAD HOT GF Smoked salmon, potato, green beans, red onion, hard-boiled egg, BORSCHT GF V olives, capers with lemon vinaigrette 16.95 Classic Russian beet, cabbage & potato soup garnished with sour cream & fresh herbs Cup 3.95 | Bowl 5.95 PIROZHOK DOBAVKA l EXTRAS NAPITKI l BEVERAGES Choice of beef or vegetable stuffed pastry served VEGETABLES OF THE DAY HORSERADISH VODKA 5 with dill sour cream sauce 4.95 | 2 for 8.95 GF 6.95 Ask your server for daily selection GARLIC-DILL VODKA 5 MOSCOW FRIES GF V Basket of fried dill potatoes with dipping sauces 6.95 BUCKWHEAT OR RICE PILAF GF 5.95 CILANTRO VODKA 5 FRIED PELMENI RUSSIAN BREAD BASKET CARAWAY VODKA 2.50 5 (26388) Beef & pork dumplings served with lingonberry ADD SALMON* PEPPER VODKA 5 sour cream, micro cilantro & grated horseradish 9.95 8.95 KVAS KHARCHO BLINCHIKI ADD CHICKEN BREAST 7.95 5.95 HOUSE TARJUN 3.95 Spiced lamb, tomato, carrot wrapped in a crepe ADD 5 oz. BISTRO FILET* 8.95 served with walnuts & cilantro 5.95 | 2 for 10.95 Georgian tarragon soda BLINI WITH CAVIAR RUSSIAN BLACK TEA 2.75 Salmon roe rolled in a crepe with fresh herbs & RASSOL 2 Menu 2019 ©US Foods sour cream (mkt) Pickle juice…natural Russian hangover cure ESCARGOT A LA RUSSE GF White wine herb butter sauce, asiago 10.95 *Consuming raw or undercooked meats, poultry, seafood or shellfish may increase CHEBOUREK GF = Gluten Friendly your risk of foodborne illness, especially if you have a certain medical condition. If you parked in the YWCA parking lot, please ask your server for a pass to exit. Savory lamb & potato fried pastry served with V = Vegetarian Sorry we do not accept checks; an 18% gratuity will be added to parties of 6 or more; tomato-garlic sauce 5.95 | 2 for 10.95 we reserve the right to limit the number of checks per table. .
Recommended publications
  • FMNP Recipe Collection
    We hope that you enjoy our 2021 collection of recipes that highlight produce grown in New York State! Copyright 2021 Cornell University Division of Nutritional Sciences. Cornell Cooperative Extension in New York State is offers equal program and employment opportunities. Welcome! Browse our recipe index to find recipes listed by produce item! Or look through our recipe pages to find recipes listed alphabetically by whatever produce item is the star of the recipe! This collection of recipes was developed by Cornell University and Cornell Cooperative Extension for the Farmers’ Market Nutrition Program in New York State. What is Farmers’ Market Nutrition Program (FMNP)? If you are enrolled in WIC, or if you are a low-income senior (60 years or older), you may be eligible for FMNP! Eligible New Yorkers receive several $4 checks to buy fresh fruits and vegetables at participating farmers' markets and farm stands. For WIC questions, visit https://health.ny.gov/prevention/nutrition/wic/ or call the Growing Up Healthy Hotline at 1-800-522-5006. Seniors interested in FMNP should contact their local Office for the Aging at https://aging.ny.gov/ or call the New York State Senior Hotline at 1-800-342-9871. To learn more about FMNP, find healthy eating resources, find a farmers’ market new you, and access an online version of this recipe collection, please visit https://www.human.cornell.edu/dns/fmnp or use your smartphone to scan the code below with your smart device! i Recipe Index Apples Asparagus, continued Homemade applesauce ................................2 Asparagus and radish salad .......................... 8 Chunky applesauce ......................................2 Grilled veggies ..........................................
    [Show full text]
  • FOUR SEASONS Moscow Tel: NOT Setemail: [email protected]
    FOUR SEASONS Moscow Tel: NOT_SETEmail: [email protected] OPENING DATE: October 2014 GENERAL MANAGER: Max Musto Physical Features Total Number of Rooms: 180 • Guest Rooms: 141 • Suites: 39 Design Aesthetic: • Restored 1930s exterior with unique assymetric design, with a glass-topped atrium at the building's centre • Dramatic, clean-lined interiors Architect: • Alexei Shchusev (original building) Interior Designer(s): • Richmond International Location: • Overlooking Manezhnaya Square, just steps from Red Square, the Kremlin, the Bolshoi Theatre, St. Basil's Cathedral and GUM shopping complex Amnis Spa Number of Treatment Rooms: 14 • Includes three couples suites Signature Treatments: • Modern interpretation of the traditional Russian banya experience Special Facilities: • Men's and women's lounges, hair salon and nail bar, indoor pool and spa cafe Dining Restaurant: Quadrum • Cuisine: Italian • Seating: 89 Restaurant: Bystro • Cuisine: All day dining; Russian Nordic dinner • Seating: 106 1 Restaurant: Amnis Café • Cuisine: Healthy refreshments served poolside • Seating: 15 Lounge: Moskovsky Bar • Cuisine: Zakuski (Russian tapas), crudo and international bar snacks • Seating: 88 Lounge: Silk Lounge • Cuisine: Cocktails, light fare, afternoon tea, French pastries • Seating: 68 Recreation On-site Activities Pools: 1 indoor pool • 148 sq. m / 1,593 sq. ft. • 2 m / 6.56 ft. deep • Special Features: no-fog glass topped atrium Fitness Facilities: • 198 sq. m / 2,131 sq. ft. • Weight training, studio classes, certified personal trainers on request • Equipment: Technogym For Families • Complimentary amenities for children • Babysitting services available upon request • Pet-friendly Meeting Rooms Total Size: 15,123 sq. ft. / 1,405 sq. m Largest Ballroom: 5,703 sq. ft. / 530 sq. m Second Banquet Room: 2,583 sq ft / 240 sq m Additional Meeting Rooms: 5 2 PRESS CONTACTS Natalia Lapshina Director of Public Relations and Communications 2, Okhotny Ryad Moscow Russia [email protected] +7 499 277 7130 3.
    [Show full text]
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era.
    [Show full text]
  • Reservations: 505 692 581 Instagram.Com/Restauracja Fratelli
    CHEESE AND MEAT BOARD WITH PICKLES 58 PASTRAMI REUBEN IN SPICE ROLL, PASTRAMI, MUSTARD SAUCE, SAUERKRAUT, CHEESE 23 SCALLOPS WITH APPLE MOUSSE CROQUETAS WITH CRUDO HAM, MICRO-LEAVES AND LIME GEL 35 SANDWICH WITH CHICKEN IN CORN FLOUR TOMATO, ICEBERG LETTUCE, ONION, BACON, CHEESE, 23 SMOKED DUCK BREAST CARPACCIO WITH CHICKEN AND ONION MOUSSE AND FRIED CHALLAH 29 SWEET CHILLI SAUCE, MAYONNAISE, CHICKEN SLICES IN CORN FLOUR SEASONAL BEEF TARTARE WITH OIL POWDER CHORIZO, FRIED EGG,PICKLED VEGETABLES 30 FRATELLI PASTRAMI, ICEBERG LETTUCE, TOMATO, BACON, FRIED EGG, ONION, CHEESE, MAYONNAISE 23 AND OAT CHIPS DIM SUM DUMPLINGS WITH VEGETABLES AND TOFU IN OYSTER SAUCE 27 PRAWNS IN KATAIFI PASTRY WITH SWEET POTATO AND WASABI MOUSSE AND BAKED COCKTAIL TOMATOES 38 CLASSIC BRIOCHE, BEEF, ICEBERG LETTUCE, BACON, BBQ SAUCE 27 FRATELLI BRIOCHE, BEEF, ICEBERG LETTUCE, FRIED EGG, BACON, TOMATO, MAYONNAISE, CHEESE 28 DRY SEASONED STEAKS BY WEIGHT WITH COD BRIOCHE, COD IN TEMPURA, ICEBERG LETTUCE, ONION, MUSTARD MAYONNAISE 30 38 FREE ADDS TO STEAKS CHICKEN BRIOCHE, SMOKED CHICKEN WITH BACON, ICEBERG LETTUCE, BREADED CHEESE 27 POTATO SOUP ON OWN SOURDOUGH WITH SMOKED POTATOES, MUSHROOMS, OWN BEEF SAUSAGE 18 35 CAMEMBERT, MAYONNAISE WITH CRANBERRY AND EGG IN PANKO 41 VEGE BRIOCHE, BEET BURGER WITH RUBBERRY AND ROMAN CUMIN AND TOFU CHEESE MARINATED 23 BEEF SOUP WITH TOMATOES CHORIZO AND WHITE AND RED BEANS 23 WET SEASONED STEAKS BY WEIGHT IN SOYA BAKED BEET CREAM WITH SUNFLOWER SEEDS AND PARSLEY FOAM 14 29 MEXICO BRIOCHE, RED BEAN MOUSSE, BEEF, JALAPENO, TOMATO,
    [Show full text]
  • Brunch Menumenu
    brunchbrunch menumenu small plates, share and sides large plates, specials and sandwiches sweet patatas egg dishes featured glazed donut 6.5 savory spanish patatas bravas 7.5 breakfast burrito 12.5 bubbly breakfast 19.5 bourbon caramel served with ciabatta crostini queso, sofrito local cage-free eggs, avocado, peach bellini, scrambled eggs, peppers, onions, salsa verde mini red velvet pancake, brown roasted pineapple 9 smoked salmon 7.5 hash brown latkes 5.5 sugar glazed bacon, patatas scrambled egg flatbread 12.5 brown sugar caper, onion, egg bacon-onion jam, bravas, hollandaise sour cream cherry peppers, smoked bacon yougurt granola 8.5 smoked white fish mousse 5.5 red velvet pancakes 12.5 seasonal fruit white truffle fries 12.5 m‘stones eggs benedict 17.5 pure vermont maple syrup, house-made ricotta parmesan lobster hollandaise, crispy whipped mascarpone frozen grapes 6.5 basil, parmesan, prosciutto challah french toast 13.5 candied pecans, feta aged balsamic 6.5 house-made fruit preserves, pure mediterranean mezze 7.5 vermont maple syrup hummus, baba ghanoush, feta, cherry tomatoes raw pork sandwich vegan chef’s cheese board 16.5 peppadew peppers 6.5 boucheverette bacon skillet 7.5 lox and bagel 14.5 szechuan eggplant 14.5 goat cheese, local honey sheep’s milk, fr applewood smoked brown sugar bagel alley “everything”, cream tofu, peppers, steamed crispy rice, cheese, capers, onion, tomato bok choy jumbo shrimp cocktail 2.95/ea tomba embutido bombeiro 8.5 goat’s milk, vt croque madame 13.5 flaming sausage duo, 2 sauces chilled oyster
    [Show full text]
  • Download Download
    Volume 21, Number 1 A TRINITY OF SIBERIAN EASTER-SEASON MEALS Sharon Hudgins © Sharon Hudgins All Rights Reserved The copyright for individual articles in both the print and online version of the Anthropology of East Europe Review is retained by the individual authors. They reserve all rights other than those stated here. Please contact the managing editor for details on contacting these authors. Permission is granted for reproducing these articles for scholarly and classroom use as long as only the cost of reproduction is charged to the students. Commercial reproduction of these articles requires the permission of the authors After the breakup of the Soviet Union in late special foods that were traditionally eaten on 1991, a number of major social, political, and Russian Orthodox holidays were prepared, economic changes began to occur in the newly sometimes surreptitiously, by far fewer cooks established Russian Federation, the largest than in earlier tsarist times. In many families, successor state to the former Union of Soviet culinary-religious traditions were not passed on Socialist Republics. Democratic elections were from one generation to the next, and many held, many restrictions on foreign travel and on personal recipes for dishes with religious religious institutions were lifted, and both a significance were lost when women of the older market economy and a free press began to generation passed away.2 In the 1990s, however, develop. A new class of relatively wealthy after seven decades of relative dormancy, interest business-people (legitimate and otherwise) soon in these holiday foods began to increase as more emerged, with plenty of Russian rubles (and and more Russians began returning to the foreign hard currency) to spend at home and religious practices of their ancestors--or, if they abroad.
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • Hot Menu March
    March 2021 to May 2021 Please Note - Menu is subject to change without notice due to availability and storage space Hot Meal Plan MOW provides 1 serving of Beverage Mix and Milk daily 415-920-1111 | MOWSF.ORG MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Feb. 22, Mar. 29, May 3 Feb. 23, Mar. 30, May 4 Feb. 24, Mar. 31, May 5 Feb. 25, Apr. 1, May 6 Feb. 26, Apr. 2, May 7 Feb. 27, Apr. 3, May 8 Feb. 28, Apr. 4, May 9 Southwest Chili Thai Diced Chicken Curry Breaded Fish Sticks with Diced Pork with Red Mole Salisbury Steak with Onion Diced Chicken with Savory Turkey with Egg Brown Rice Jasmine Rice Tartar Sauce Sauce & Marsala Sauce Noodles Broccoli Stir Fry Vegetables Confetti Couscous Sweet Potatoes Mushroom Gravy Curried Lentils Italian Vegetables Corn Muffin - Margarine Whole Kernel Corn Capri Vegetables Squash Medley Mashed Potatoes Mixed Vegetables Fresh Fruit Fresh Fruit Fresh Fruit Green Peas Fresh Fruit Carrots & Cauliflower Fresh Fruit Fresh Fruit Fresh Fruit Hard Cooked Eggs Greek Yogurt Peanut Butter & Jelly Cottage Cheese Hummus Whole Wheat Bread Oatmeal Whole Wheat Bread Sliced Turkey & Cheese Muffin – Margarine Tuna Salad Pita Bread Mayonnaise Muffin - Margarine Herbed Potato Salad Whole Wheat Bread Broccoli Edamame Salad Whole Wheat Bread Confetti Corn Salad Carrot Raisin Salad Lima Bean Salad Crackers* - Margarine Mustard & Mayonnaise Crackers* - Margarine Garbanzo Salad Fruit Cup Pudding** Fruit Cup Fruit Cup Winter Mix Salad Fruit Cup Fruit Cup Crackers* - Margarine Fruit Juice Fruit Cup Fruit Cup Mar. 1, Apr. 5, May 10 Mar. 2, Apr. 6, May 11 Mar.
    [Show full text]
  • Antidepressant Cookbook
    Recipe&Book& with&shopping&and&budge4ng&4ps& Compiled)by)Natalie)Parle1a,)Dorota)Zarnowiecki,)) Svetlana)Bogomolova,)Amy)Wilson) Contents List: What%is%a%Mediterranean%diet%% % Fish%oil%–%why%is%it%good%for%you%% % 1.#Snacks## # Fruit%balls% 1% Guacomale% 2% Humous% 3% Nat’s%banana%and%blueberry%muffins% 4% Popcorn% 5% 2.#Main#Meals## # Baked%potato% 6% Chickpea%and%eggplant%paella% 7% Chilli%beans% 8% Eggplant%Moussaka% 9% Eggplant%Parmigiana% 10% Gado%Gado% 11% Greek%baked%butterbeans% 12% Greek%lentil%soup% 13% Greek%yiros% 14% Hearty%vegetable%and%barley%soup% 15% Homemade%fish%and%chips%with%tomato%sauce% 16% Lentil%nut%burgers% 17% Mediterranean%roast%vegetables% 18% Pasta%with%fish%and%lentils% 20% Pasta%with%tomato%sauce%and%chickpeas% 21% Pesto%pasta%with%roast%pumpkin% 22% Pita%pizzas% 23% Potato%fritters%(Latke)% 25% Pumpkin%soup% 26% Quinoa%burgers% 27% Red%lentil%soup% 28% Seam%bream%with%cherry%tomatoes%by%Gennaro%% 29% Shepherd’s%pie%with%lentils% 30% Spaghetti%with%meat%balls% 31% Spicy%pumpkin%and%blackUeyed%bean%stew% 32% Spinach%and%rice%casserole% 34% Spinach%cheese%rice%bake% 35% Spinach%fetta%risotto% 36% Stuffed%mushrooms% 37% Stuffed%green%capsicum% 39% Tuna%fish%cakes% 40% Yellow%split%pea%dahl% 41% Contents List (continued): 3.#Side#dishes# # Beetroot%apple%carrot%salad% 42% Beetroot%green%bean%walnut%salad% 43% Calaprese%salad% 44% Cannellini%beans% 45% Chickpea%and%tuna%salad% 46% Corn%fritters% 47% Eggplant%salad%with%yoghurt%mint%sauce% 48% Fennel%olive%orange%salad% 49% Green%beans%with%tomato% 50% Green%salad% 51% Haloumi%salad% 52% Pumpkin%rocket%salad% 53% Spanakopita%(cheese%and%spinach%pastries)% 54% Spinach%with%olive%oil%and%garlic% 55% Steamed%vegies% 56% Tabouli% 57% 4.#Desserts# # Apple%crumble% 58% Fruit%salad%with%yoghurt% 59% Spicy%stewed%fruit% 60% Svetlana’s%fruit%jelly% 61% 5.#Shopping#and#budgeting# # Shopping%and%budgeting%workshops% 63% Starter%shopping%list% % Cost%of%recipes% % % % A traditional Mediterranean-style diet is rich in these foods: - Fruit - Vegetables - Extra virgin olive oil - Legumes (e.g.
    [Show full text]
  • Late Night Menu – Friday, Saturday
    MOSCOW 57 - LATE NIGHT MENU – FRIDAY, SATURDAY SOUP- 8 BORSCHT GEORGIAN TOMATO SOUP hearty soup with beets and cabbage tomatoes, onions, cilantro, egg yolk, lemon gfb v served with sour cream & dill gf v ZAKUSKI (Russian Tapas) M57 ZAKUSKI TROIKA-Small 7/Large 13 v ROSE PETAL & MINT YOGURT trio of Rose Petal & Mint Yogurt with Pomegranate WITH POMEGRANATE – 7 Silk Road Lima Bean Hummus with pita gfb v Eggplant Caviar EGGPLANT CAVIAR – 8 SILK ROAD LIMA BEAN HUMMUS – 8 roasted eggplant with peppers, onions & tomato with pita gfb v with black bread gfb v NEAR ABROAD PLATE – 15 THE PICKLE GUYS PICKLE PLATE – 6 gf v medjool dates, walnuts, pistachios, almonds, dried apricots, sugared ginger, pomegranate, SPASO HOUSE CHEESE PLATE - 15 feta cheese, fresh mint gf v chef’s assortment of cheeses and crackers (Spaso house is the US Ambassadors residence in DEVILLED EGGS (2 pieces) Moscow) v with sour cream & dill – 4 gf v with salmon roe – 6 gf SHRIMP COCKTAIL – 12 4 shrimp with M57 Russian dressing PULLED PORK SLIDERS -15 & cocktail sauce gf v Georgian spices, pomegranate or BBQ sauce OUR FLATBREADS Smoked Salmon Flatbread - 13 Kupati Flatbread – 13 Samarkand Flatbread – 9 (Georgian Sausage) (tomatoes, cucumber, red onion & feta) M57 CAVIAR SELECTIONS gfb with toast points, capers chopped egg & onion (subject to availability) MINI TASTING - 28 ROYAL SIBERIAN - 95 3 dollops of caviar in spoons: Salmon Roe, Classic (USA or China) Transmontanus, Royal Siberian TSAR IMPERIAL SIBERIAN – 127 ALASKAN SALMON ROE - 55 (USA or China) (Wild Coho) ROYAL OSSETRA
    [Show full text]
  • Leunca (Solanum Americanum Mill.): the Uses As Vegetable in Two Villages in Upper Citarum Area, Bandung, West Java, Indonesia
    BIODIVERSITAS ISSN: 1412-033X Volume 19, Number 5, September 2018 E-ISSN: 2085-4722 Pages: 1941-1954 DOI: 10.13057/biodiv/d190546 Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia DEDE MULYANTO1, JOHAN ISKANDAR2, OEKAN S. ABDOELLAH1, BUDIAWATI S. ISKANDAR1, SELLY RIAWANTI1, RUHYAT PARTASASMITA2,♥ 1Department of Anthropology, Faculty of Social and Political Science, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia 2Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran. Jl. Raya Bandung-Sumedang Km 21, Jatinangor, Sumedang 45363, West Java, Indonesia. Tel./fax.: +62-22-7796412, ♥email: [email protected]; [email protected] Manuscript received: 8 August 2018. Revision accepted: 29 September 2018. Abstract. Mulyanto D, Iskandar J, Abdoellah OS, Iskandar BS, Riawanti S, Partasasmita R. 2018. Leunca (Solanum americanum Mill.): The uses as vegetable in two villages in Upper Citarum Area, Bandung, West Java, Indonesia. Biodiversitas 19: 1941-1954. Leunca is known as botanical name as Solanum americanum Mill, Family of Solanaceae. In recent years, academic interest has been increasing. After so long studied as weeds, today leunca has also studied because of its important meaning as crop that has high nutritional and economic value in relation to food resilience of developing countries, as because of its chemical substances with its medicinal properties. Leunca was recorded in colonial period by botanists or agricultural scientists’ report as local vegetable in rural of West Java also in modern time by anthropologist or ecologists who studying rural population. In the recent time in Indonesia, leunca studies almost all have been focused on its pharmacological, agronomic, and economic aspects.
    [Show full text]
  • Çorbalar Başlangiçlar Salatalar / Soups Starters Salads Taş Firindan Pizza / Brick Oven Pizza Ana Yemekler / Mains Tatlilar
    ChillChill OOutut ÇORBALAR BAŞLANGIÇLAR SALATALAR / SOUPS STARTERS SALADS Fransız soğan çorbası Bol tahıllı kinoa ve roka salatası dana konsome, İsviçre peynir eritmesi çilek, kiraz domates, beyaz peynir, French onion soup Carpaccio Barbaros ballı limon vinegret Tayland usulü et salatası sirloin broth base, melted Swiss cheese dana bonfile dilimleri, kırmızı marul, ceviz, Super grained quinoa and limon aromalı kişniş yaprakları, 25 TL gorgonzola parçaları arugula salad salatalık, nane, sliced sirloin, Treviso lettuce, walnuts, super–grain salad, strawberries, baharat marineli dana eti Viyana patates çorbası crumbled Gorgonzola cherry tomatoes, feta cheese, Thai Beef salad Dana beykın 42 TL honey & lemon vinaigrette lemon flavoured coriander leaves, Viennese potato soup 38 TL cucumber, fresh mint leaves, Veal bacon Protein power salad spicy beef 27 TL biberiyeli ızgara tavuk, avokado, körpe 41 TL ıspanak, fırınlanmış ricotta peyniri Fettuş salatası Izgara tavuklu Cloud of caprese grilled rosemary chicken, avocado, baby sumak marineli mevsim sebzeleri, nar ekşisi Grilled tender chicken suda bütün mozarella, renkli organik spinach, oven baked ricotta Fattoush salad Klasik Sezar salatası 38 TL domatesler, sarımsaklı kruton, taze fesleğen, 39 TL sumac marinated seasonal vegetables, marul, parmesan, baharatlı kruton, sezar sos balsamik çektirme pomegranate syrup Classic Caesar Salad Sarımsak ve baharat buffalo mozzarella, organic colourful 37 TL romaine lettuce, shaved parmesan, marineli karidesli tomatoes, garlic croutons, fresh basil, tomato, croutons, caesar dressing Garlic herb marinated prawns balsamic reduction 30 TL 42 TL 38 TL K e m p i n s k i b u r g e r Istakoz sandviç 180 gr.özel burger köftesi, İsviçre peyniri, İ s t a n b u l k ö f t e e k m e k sarımsaklı tereyağı, ıstakoz kuyruğu, karamelize soğan, sote mantar, domates, ızgara kasap köfte, kızarmış ekmek, coleslaw salata turşu domates, soğan Lobster roll a signature blend of 180 gr.
    [Show full text]