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LUNCH/DINNER Take a Journey Through Vivek Singh's
LUNCH/DINNER Take a journey through Vivek Singh’s Mon - Fri Lunch 12noon - 3pm Dinner 5.30pm - Late Cinnamon Bazaar; Select a snack, chaat and some Bazaar plates with Sat - Sun Brunch 12noon - 4pm Dinner 5.30pm - Late sides to share. SNACKS BAZAAR PLATES Crisp Whitebait 6.25 Crab Bonda 7.50 Moily (df) (gf) Calcutta spiced crab and beetroot in chickpea batter (g)(d) Barley, Pomegranate & Broccoli 8.90 Masala Jaitoon Smoked raita, date & tamarind chutney (v) (d) 4.00 Kadhai spiced olives (v) (df) (gf) Indo-Chinese Chicken Wings 9.00 Garlic and soy sauce (n) (g) Tandoori Chicken Malai Tikka 11.25 Chicken Haleem Mace and cardamom (gf)(d) Masala sourdough toast 6.00 Paneer 65 12.00 Stir-fried with curry leaf and green chilli (v) (gf) (d) Chana Masala Hummus 11.00 Fenugreek scented nimki (v) 6.00 Pepper Fry Curry leaf and cracked black pepper fried shrimp (d) Kadhai Spiced ‘Bullet’ Chillies Double-cooked Pork Belly 12.50 Poppy seed gun powder (v) (df) (gf) 6.50 ‘Koorg’ style with curried yoghurt (d) (g) Lamb Galauti Kebab 9.75 Tapioca Chips Flaky saffron paratha (n) Green chilli mayonnaise (v) (gf) 5.75 Grilled Aubergine 9.75 Sesame peanut crumble, labna, toasted buckwheat (v) (gf) (n) (d) Lahore Style Kadhai Chicken Leg 12.75 Pickled root vegetables (gf) (d) CHAATS Tandoori Kentish Lamb Fillet 17.50 Mint chilli korma, masala cashew nut (n) (d) Papdi Chaat Rajasthani Lamb & Corn Curry 15.50 Crisp wheat, tangy tamarind, yoghurt and chickpea 5.75 Stir-fried greens (gf) (d) vermicelli (v) Lamb Roganjosh Shepherd’s Pie (gf) (d) 17.00 Vindaloo of -
Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries -
Starters Snacks
STARTERS FIRE DUSTED CALAMARI 1650 deep fried calamari chipotle honey dip PUB STYLE CHICKEN WINGS 1750 BBQ, honey garlic, hot sauce, salt & pepper, teriyaki, honey, hot CLASSIC NACHOS 1750 house-fried tortilla chips, cheddar cheese, tex-mex style veggies, pickled jalapeño, salsa, guacamole, sour cream + chicken 5 + beef 5 MAC & CHEESE BAKED POTATO 1050 creamy cheesy macaroni with bacon baked in potato skins CRISPY CAULIFLOWER BITES 1050 fried battered cauliflower, sweet chili sauce, green onion FRIED ARANCINI 1250 deep fried rice balls, marinara & spicy cheese sauce SNACKS YAM FRIES 10 with chipotle honey aioli CRISPY ONION RINGS 10 with roasted garlic remoulade SPICY CURLY FRIES 10 with green onion aioli HOUSE CUT FRENCH FRIES 10 with your choice of dip CLASSIC CANADIAN POUTINE 12 house cut fries, cheese curds & beef gravy SOUPS & GREENS SIGNATURE SOUP 10 a rich blend of broccoli, fresh cream and smooth velvety cheeses. Served with a cheddar scone. SPICY THAI SALAD 1550 roasted sesame, fried tofu, corn, carrot, cucumber, shredded red cabbage, sweet basil, cilantro, spicy sunflower seeds, spicy thai dressing KALE CAESAR SALAD 1550 shredded kale, shaved parmesan, kale caesar dressing, chickpea croutons MESCLUN GREEN SALAD 1450 mesclun greens, avocado, cucumber, tomato, pickled beet, goat cheese, lime cilantro vinaigrette + chicken 5 + beef 5 + shrimp 7 BURGERS & SANDWICHES SERVED WITH YOUR CHOICE OF FRIES, SOUP OR GARDEN SALAD FROSTY CLASSIC BURGER 1450 housemade 8oz beef patty, pickled red & green cabbage slaw, burger relish HOUSE BURGER -
Spring & Summer Cocktail + Stations UP
Spring & Summer Cocktail + Stations HORS D'OEUVRES SELECTION Explore our menu options. We will advise on staff, rentals, bar & other special requirements and provide a detailed estimate of the associated costs. Not what you're looking for? Let's chat... H O T Trout & ‘Nduja Tart | White Cheddar | Chive Crème Fraîche Duck Confit | Stone Fruit Whiskey BBQ Sauce in Edible Cone Crispy Pork Belly | Rapini Pistou | Cucumber Raita – Spoon GF Honey Balsamic Meat Balls (Beef) | Scallions GF DF Montreal Smoked Meat on Rye | Russian Dressing | Cornichon $1.10 Wild Mushroom | Salsa Verde | Smoked Gouda | Red Pepper Coulis on Flatbread V Mac & Cheese Croquettes | Green Ketchup V $2.40 Kimchi Corn Dogs | Honey Mustard Sauce $4.99 C O L D Solid chocolate made with milk MintC &H OrIaCngKe EChNim ichurri Shrimp GF DF M I N T Lime Cured Salmon | Pickled Mustard | Pea Blini Your classic + mint flavoring MFEI SAHT $2.40 Fogo Island Cod | Sorrel & Lemon Pesto on Buckwheat Biscuit GF Smoked Salmon | Salmon Caviar | Chervil on Tarragon Shortbread Dark chocolate, cinnamon + $5.10 Chicken | Asparagus Salad in Savoury Cup chilies from Belgium Seared Beef | Ramp Relish | Black Garlic Aioli – Spoon GF Compressed Cucumber | Sumac Shallots | Beet Molasses on Radish V E G E T A R I A N RhubEarGb &E RTicAotRta IMAouNsse | Pickled Rhubarb | Chive on spoon GF V RiceF PIaSpeHr R olls | Thai Basil | Sake & Shishito Pepper Relish | Pickled Vegetables Vegan GF C H O C O C H I L L E R $4.00 S T A T I O N S E L E C T I O N S Grilled Cheese Duck Confit | Aged White Cheddar | -
Journal No. 002/2015
09 January 2015 Trade Marks Journal No. 002/2015 TRADE MARKS JOURNAL SINGAPORE TRADE PATENTS MARKS DESIGNS PLANT VARIETIES © 2015 Intellectual Property Office of Singapore. All rights reserved. Reproduction or modification of any portion of this Journal without the permission of IPOS is prohibited. Intellectual Property Office of Singapore 51 Bras Basah Road #01-01, Manulife Centre Singapore 189554 Tel: (65) 63398616 Fax: (65) 63390252 http://www.ipos.gov.sg Trade Marks Journal No. 002/2015 TRADE MARKS JOURNAL Contents Page General Information i Practice Directions ii Application Published for Opposition Purposes Under The Trade Marks Act (Cap.332, 2005 Ed.) 1 International Registration Filed Under The Madrid Protocol Published For Opposition Under The Trade Marks Act (Cap.332, 2005 Ed.) 137 Changes in Published Application Application Published But Not Proceeding Under Trade Marks Act (Cap.332, 2005 Ed) 199 Corrigenda 200 Trade Marks Journal No. 002/2015 Information Contained in This Journal The Registry of Trade Marks does not guarantee the accuracy of its publications, data records or advice nor accept any responsibility for errors or omissions or their consequences. Permission to reproduce extracts from this Journal must be obtained from the Registrar of Trade Marks. Trade Marks Journal No. 002/2015 Page No. i GENERAL INFORMATION Trade Marks Journal This Journal is published by the Registry of Trade Marks pursuant to rule 86A of the Trade Marks Rules. Request for past issues of the journal published more than three months ago may be made in writing and is chargeable at $12 per issue. It will be reproduced in CD-ROM format and to be collected at the following address: Registry of Trade Marks Intellectual Property Office of Singapore 51 Bras Basah Road #01-01 Manulife Centre Singapore 189 554 This Journal is published weekly on Friday and on other days when necessary, upon giving notice by way of practice circulars found on our website. -
Vegetable/ Chicken/ Prawn
VEGETARIAN Dahi ke kebab 475 (S) raw mango salsa Tandoori soya chaap 475 Paneer tikka shashlik 475 onion, bell pepper, tomato Zaffrani badami broccoli 475 cheddar cream dip NON-VEGETARIAN Amritsari fish tikka 590 Andhra chicken fry 595 (S) mint chutney spiced tapioca chips Anjal Fish Fry 675 Kali mirch murgh tikka 595 pan seared in coconut oil, black pepper mayonnaise, tapioca chips mint chutney Prawn Koliwada style 625 Tandoori chicken wings 595 spiced tomato chilly dip peri peri mayonnaise Tandoori chicken Lamb galouti 650 half/ full 625/925 mint chutney, pickled onion mint and coriander chutney Mutton boti kebab 650 Kaffir lime chicken tikka 595 yoghurt mint dip, mint chutney galangal coriander dip Prices are in Indian rupees. Government taxes as applicable. (S) – Signature. Please inform the associate incase of any special dietary needs, allergies or intolerance. VEGETARIAN Lahori kadhai paneer 675 Zaffrani malai kofta 690 Lasooni palak 590 Vendakkai kara curry 590 crushed garlic okra, tamarind, coconut Dum aloo 590 Dal makhani 490 yoghurt, onion, cardamom tomato, cream, spices Dal tadka 450 onion, tomato and garlic NON-VEGETARIAN Egg masala and potato curry 615 Kerala chicken stew 675 sweet spices, coconut, Goan fish curry 675 green chilli chilli, coconut cream, curry leaves Mutton pepper fry 775 (S) Prawn meen moilee 825 black pepper, coconut coconut milk, mustard seed, turmeric Andhra mutton curry 775 Home style chicken curry 675 coconut, curry leaves chefs special spice mix Bhuna gosht 775 Butter chicken masala 690 (S) red chilli, yoghurt chicken tikka, tomato onion curry, fenugreek, butter, cream Prices are in Indian rupees. -
Summer Menu Week 1
SUMMER MENU WEEK 1 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY DATE ORANGE JUICE ORANGE JUICE ORANGE JUICE ORANGE JUICE ORANGE JUICE ORANGE JUICE ORANGE JUICE B OATMEAL CREAM OF WHEAT CREAM OF RICE OATMEAL CREAM OF WHEAT CREAM OF RICE OATMEAL R FRITTATA W/ EGG PATTY PANCAKE SCRAMBLED EGGS HARD BOILED EGG FRENCH TOAST CHEESE BLINTZES K POTATO SAUSAGE PATTY BACON BLUEBERRY MUFFIN HASH BROWN SYRUP PEACH SAUCE F MARGARINE ENGLISH MUFFIN SYRUP MARGARINE KETCHUP BACON SAUSAGE PATTY S MARGARINE MARGARINE MARGARINE MARGARINE MARGARINE T BEEF BARLEY SOUP CREAM OF TURKEY RICE SOUP CREAM OF BLACK BEAN SOUP CORN CHOWDER ITALIAN WEDDING BAKED ZITI W/ MUSHROOM SOUP CHICKEN CAESAR CAULIFLOWER SOUP ROAST TURKEY W/ ALL AMERICAN SOUP L MEAT SAUCE PORK LOIN SALAD COD PESTO CRUSTED GRAVY CHEESE BURGER, BRATWURST W/ U GRATED CHEESE HONEY BOURBON GARLIC BREAD LEMON SAUCE CRANBERRY SAUCE L/T/O/ P/KETCHUP CARAMELIZED N GRILLED ZUCCHINI SWEET POTATO STICKS ORZO STUFFING POTATO SALAD ONION C GARLIC TOAST SUMMER RICE PUDDING EGGPLANT ROASTED BROCCOLI ICE CREAM PIEROGIE H ASSORTED PIE SUCCOTASH SHERBERT BLUEBERRY CRISP ALT VEG: GREEN CARROTS CHOCOLATE ALT VEG: GREEN BEANS CHOCOLATE CHIP PUDDING BEANS COOKIES BBQ BEEF BRISKET CHICKEN CORDON TORTELLINI W/ ASIAN BEEF PEPPPER CHICKEN ORANGE SHRIMP SCAMPI CHICKEN BBQ SAUCE BBQ BLEU SANDWICH SHRIMP ALFREDO STEAK W/ ORIENTAL SIDE CAESAR SALAD PULLED SANDWICH D COLESLAW HAM AND SWISS SAUCE SAUCE BLEND ORZO SOFT EGG ROLL I FRENCH FRIES HONEY MUSTARD FRESH ASPARAGUS CARROTS GREEN BEANS WATERMELON COLESLAW N FRUIT -
PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil. -
Kids Menu Desserts Soups + Salads
TABLE SHARES BK Hand-Cut Kele Chips • mustard aioli dip + porter bbq sauce 4 BK French Fries • smoked herb seasoning + jalapeño bier cheese dip 8 BK Fries • smoked cheddar, scallions, onions, jalapeños, sour cream + porter bbq sauce 12 Salted Pretzel Knot • from scratch bier cheese + house mustard aioli dip 9 Beer Baered Fried Pickles • house mustard aioli dip + porter bbq sauce 8 BK Chicken Wings • 10 fried chicken chipotle wings 12 BK TAP HAUS SAUSAGES Small Plaer • includes one sausage w/ sauerkraut 10 Large Plaer • includes two sausages w/ sauerkraut + German potato salad 19 Knockwurst • beef sausage w/ garlic + onion Bratwurst • pork + veal blend w/ roasted garlic + herbs BK “Hot”-Wurst • spicy pork + veal blend w/ paprika + tabasco™ Rope Kielbasa • traditional polish smoked pork sausage Jalapeño + Cheddar Bratwurst • pork brat w/ garlic, jalapeño + cheddar Smoked Chicken + Wild Rice Bratwurst • w/ potato, garlic + pepper Add or Extra Sauerkraut $3 | Add or Extra German Potato Salad $4 ZAPIEKANKAS traditional polish open faced sandwich prepared on a long baguee, a very popular street food in Poland, using locally sourced produce Sm Lg Crisp Pork Belly + Goat Cheese • roasted garlic puree + grilled onions 10 19 BBQ Smoked Chicken • cilantro, corn-pepper relish + fresh cream 10 19 Tomato + Mozzarella • fresh basil + balsamic drizzle 10 19 Diced Pepperoni + Sausage • pickled red onions, mozzarella cheese, scallions 10 19 + marinara sauce SANDWICHES all sandwiches come with our hand-cut kele chips; substitute BK french fries $2 gluten free buns available for all hand helds $2 Tap Haus Burger on Pretzel • smoked cheddar, grain mustard, tomato, onion + leuce 14 St. -
Private Dining Menu Guidelines
Private Dining Menu Guidelines FREQUENTLY ASKED QUESTIONS WILL I HAVE TO WAIT IN LINE FOR THE ELEVATORS? If there is a line upon arrival to the 95th floor elevator bank, Please speak with the concierge in the lobby, Let them know you are here for a private dining function and they will place your guests onto the next available elevator. IS THERE A COAT CHECK AVAILABLE FOR MY GUESTS? Between October and April, The Signature Room can arrange a coatroom service for a charge of $1 per item checked. Fees can be paid for by the guest or can be added to your bill for $1 per guaranteed guest DO THE PRIVATE DINING ROOMS HAVE A VIEW? Yes, all of our private dining rooms have floor to ceiling windows with views of Chicago. WHAT TYPE OF SET-UP IS PROVIDED BY THE SIGNATURE ROOM? We provide our standard tables, chairs, black or white linen, votive candles, china and glassware. Rental flowers, audiovisual equipment, dance floor, personalized menus and place cards are also available for additional fees. Please inquire about specific pricing with the sales manager. CAN I BRING MY OWN DÉCOR/ENTERTAINMENT? You may bring in your own décor and entertainment from outside vendors. Booking of entertainment is subject to availability and approval of the sales manager. The sales manager would be happy to make recommendations for entertainment, flowers, audiovisual equipment and specialty linens. Additional charges will apply to these items. WHAT TIME CAN I HOST MY EVENT? Breakfast events can take place anytime between 7:30 am and 9:30 am Monday through Saturday. -
Eed Bank Register Volume Lxi.-No
\ ALL the NEWS of BED IBANK *rtian*TO Told Fearlessly and Without Bfaa EED BANK REGISTER VOLUME LXI.-NO. 30. RED BANK, N. J., THURSDAY, JANUARY 19, 1939. PAGES 1 Seek Status Of Youth Institute Animal Show To Be Rev. Charles Nelson Wandering Sons Staged By WeiMde Y Return Home Rumson Fireman To Be Held At A wild animal exhibit will be held Council Fails by the Westsldo branch of the Red Observes Anniversary Social item—William Connor As To Pension Rumson Thursday Bank Y. M. C. A. at the Community and Burton Rochelle of Hudson center on West Bergen placo Sat- avenue and Joseph Alvatore of urday, February 11. Elm place returned home early Daniel Shea Is a Paid The exhibit will be given by the Act In Dog Scs Saturday morning from a motor First of Three Meetings Special Services To Commemorate trip to Washington. G, T. Fitipatriek animal show com- Mechanic of Volunteer of County-Wide Interest pany and. will consist of 100 wild Police Item—They were found animals, birds and reptiles from all 20th Anniversary Of Ordination by Captain Harry T. VanNote Organization for Advanced Pupils parts, of the world. Tho '-'Traveling sitting In a car owned by Con- Zoo" has wild animals ranging In 4 Persons Biti R«v. Charles W. Nelson, rector or nor's father, Edward J. Connor, weight from one-halt to 100 pounds, St Thomas' Episcopal church, <wlll in which they had left Thursday A discussion as to the status, of The first of a series of three meet- also birds from South America, as observe the 20th'anniversary of his night for the South, without Daniel Shea, paid mechanic of Rum- ings for Monmouth county boys and well as a large selection of poison- ordination at special services Satur- first notifying their parents. -
CATERING MENU Chef’S Specials Half Pan Feeds 10-12/Full Pan Feeds 18-20 ANTS CLIMBING TREES..……………………
CATERING MENU Chef’s Specials Half Pan feeds 10-12/Full Pan feeds 18-20 ANTS CLIMBING TREES..…………………….......................................................................... 14 Half | Full Clear Glass Noodles, Ground Wagyu Beef, Chinese Szechuan Seasoning, Starters Pickled Bean Sprouts SZECHUAN CHICKEN WINGS. 55 | 95 Spicy Szechuan seasoning, sweet ginger, pickled green onions, cilantro GENERAL TSOJI CHICKEN….……………………........................................................……… 15 Sweet And Spicy Chicken, Sauteed Vegetables, Fried Rice KOREAN PORK RIBS 60 | 110 Sweet Gochujang sauce, assorted house pickles PORK TENDERLOIN KATSUDON…………….....................................................……….… 19 65 | 120 Panko Fried Pork, Crabfat Fried Rice, Soy Dashi, Scrambled Egg CHEF DUMPLINGS (35/70 DUMPLINGS) House made pork dumplings, Sweet Soy DRUNKEN NOODLES…….….………..........................................................…………………… 18 Seared Sirloin, Homemade Rice Noodles, Kale, Brussel Sprouts, Serrano, Sunny Entrees BUTTER CHICKEN. 70 | 120 Up Eggs Chicken thigh, Indian spices, coconut crème fraiche, mint BUTTER CHICKEN………………….………………...........................................................……… 17 MAPO MUSHROOM 80 | 130 Sautéed Chicken, Indian Curry, Basmati Rice, Coconut Crème Fraiche, Mint Lions Mane mushrooms, spicy Szechuan, fermented black beans, fried shallot (Vegetarian) MAPO MUSHROOMS..………………………….........................................................……........ 20 Maggie Farms Lions Mane Mushrooms, Spicy Szechuan, Fermented Black CRISPY