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$25 Per Person Plus Tax & Service
24 Hour Notice Required on All Orders American Artisan Charcuterie Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers Served with Ale Mustard & Sliced Breads *Fresh Fruit Display Seasonal Fresh Fruits artistically arranged *Garden Vegetable Display Assorted Seasonal Vegetables Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing Domestic Cheese Display Sonoma Goat Cheese, Pepper Jack, White Cheddar, Gorgonzola and Brie Served with House Spiced Nuts, Dried Fruits, and Sliced Breads $25 per person Plus Tax & Service Fee Garden Vegetable Display Assorted Seasonal Vegetables Served with Basil Pesto Aioli and Buttermilk-Parsley Dressing Gourmet Cheese Spreads Your Choice of the Following Flavors: Herb & Roasted Garlic Boursin with Italian Parsley Pimento Cheese Goat Cheese, Basil Pesto and Sun-Dried Tomatoes Served with Sliced Breads Grilled & Chilled Beef Tenderloins with Sweet Pepper Piccalilli Chicken and Sun Dried Tomato Sausage in Puff Pastry Cured Salmon in Cucumber Cubes with Saffron Aioli Tarpy’s Mini Meatloaves Caramelized Onion, Thyme and Gruyere Flatbread $40 per person Plus Tax & Service Fee American Artisan Charcuterie Local Salami, Pepperoni, Speck, Bresaola, Green Olives, Artichokes, Cherry Peppers, Tomatoes, and Roasted Red Peppers Served with Ale Mustard & Sliced Breads Antipasto Display Display of Grilled Marinated Vegetables, Vegetable Giardiniera, Olives, Roasted Peppers, Wood Fired Portabella Mushrooms, Marinated Mozzarella and Genoa Salami Served -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
In Room Menu ENGLISH 20X20cm 2
FOOD FOR THOUGHT BREAKFAST MENU Served from 6:00 am to 11:30 am HOT & HEARTY Continental (V) AED 75 Fresh juice Seasonal sliced fruits Baker’s basket served with jam or marmalade, honey and butter (G) (D) Tea, coee or hot chocolate (D) Healthy (H) (V) AED 89 Fresh juice Seasonal sliced fruits Baker’s basket served with honey and low fat butter (G) (D) Low fat yoghurt (D) Your style of egg white (E) Tea, coee or hot chocolate (D) American AED 98 Fresh juice Seasonal sliced fruits Baker’s basket served with jam or marmalade, honey and butter (G) (D) Your style of eggs (E) With beef or chicken sausage, turkey bacon, mushrooms and pancakes with maple syrup Tea, coee or hot chocolate (D) Middle Eastern AED 94 Fresh juice Seasonal sliced fruits Baker’s basket served with jam or marmalade, honey and butter (G) (D) Hummus, pickles, labneh and halloumi cheese (D) Foul moudamas. Tea, coee or hot chocolate (D) Following condiments are available upon request: Soy sauce, ketchup, mayonnaise, mustard, tabasco, HP sauce, Worcestershire sauce, maple syrup, olive oil, vinegar, spicy sauce, marmalade, honey, All our dishes may contain traces of nuts, gluten and dairy. Please ask your waiter if you have any dietary requirements All prices are inclusive of 10% municipality fees and 10% service charge ( ) Fast & fresh, freshly prepared food delivered to the room within 15 minutes since the order have been placed. (H) Healthy (V) Vegetarian (E) eggs (G) gluten (D) dairy (F) fish (SH) shellfish (N) nuts (Y) soya (M) sesame QUICK & EASY Freshly squeezed juice AED 32 Orange, grapefruit, carrot, watermelon, apple, pineapple Chilled juices AED 24 Tomato, mango, cranberry Plain, Low fat or fruit Yoghurt (V) (D) (H) AED 22 Seasonal Sliced Fresh Fruit (H) (V) ( ) AED 45 Selection of freshly sliced watermelon, pineapple, melon, grapes Cheese platter (V) (D) AED 72 Selection of Brie, Emmental, Gouda, Cheddar and Blue Cheese Served with crackers and dry fruits. -
Download Our Full Dining Room Menu Here
CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce. -
Breakfast Menu
Lime & Chili BREAKFAST MENU VARU BY ATMOSPHERE BREAKFAST MENU FRESH JUICE HONEY Watermelon Acacia Orange Natural Honey Comb Melon Cucumber YOGHURT & SMOOTHIE CEREALS Plain Yoghurt Corn Flakes Mango Yogurt Muesli Blueberry Yogurt Wheat Flakes Banana Smoothie Honey Loops CHEESE AND CONDIMENTS MILK Orange Cheddar Skim Milk Gouda Full Cream Milk Camembert Soya Milk Edam SEEDS BOOSTER Pumpkin Seed, Sesame Bircher Muesli Lime & Chili Sunflower Seeds Granola Bars Flaxseeds WHOLE FRUITS NUTS Green Apple Apricot Red Apple Prunes Banana Broken Cashew Nuts Orange BAKERY BREAD SECTION LETTUCE Butter Croissant Lollo Rosso Pain Aux Chocolat Romaine Lettuce Custard Danish Green Coral Apple Danish Raisin Muffins CONDIMENTS Orange and Pecan Muffins Black Olive Sugar Donuts Pickled Pearl Onion Multigrain Loaf Gherkin Oats and Raisin Loaf Caper Buds French Baguette Loaf Gluten Free Bread COLD CUTS Banana Bread According to Availability: White Bread Slice Smoked Mackerel Brown Bread Slice Chicken Mortadella Ham FLAVORED BUTTER Salami Napoli Plain Salted Butter Chorizo Herb Butter Dehydrated Olive Butter Roasted Garlic Butter BREAKFAST MENU ACCOMPANIMENTS SAMBAR & CHUTNEYS Tabasco Sauce Sambar, Coconut Chutney, Tomato Hp Sauce Chutney, Mint -Coriander -Apple Mayonnaise Chutney with Mustard Seed, Curry Heinz Ketchup Leaves, Dry Red Chili Dijon Mustard Gari HOT BUFFET Hard Boiled Eggs PICKLES Scrambled Eggs Mango Chutney Baked Beans Garlic Pickle Oats Crispy Bacon DRESSINGS & OLIVE OIL Chicken Sausage Lemon Honey Vinaigrette Pork Sausage Thousand Island Buttermilk -
Skim Milk Mozzarella Cheese String. Individually Wrapped Egg And
Breakfast Items: Cheese String –Skim milk mozzarella cheese string. Individually wrapped Egg and Cheese Sandwich – Fully cooked egg, American cheese, whole grain bun. Individually wrapped Egg and Cheese Muffin – Fully cooked egg, American cheese, whole grain muffin. Individually wrapped Chicken Biscuit – Fully cooked whole grain breaded chicken patty on a whole grain flour biscuit. Individually wrapped Grits – Corn Grits Sausage Links – Turkey Sausage Links Cinnamon Rolls – Whole Wheat flour cinnamon rolls. Individually wrapped Cheerios Cereal – Whole Grain cereal. Individually wrapped Beef Breakfast Sandwich – Fully cooked whole grain beef breakfast patty w/ whole grain biscuit. Individually wrapped Scrambled Eggs – Liquid scrambled eggs blend Breakfast Biscuit – Fully Cooked Whole Grain Biscuit Cinnamon Bagel – Whole Wheat flour, raisins, cinnamon bits, cornmeal. Individually wrapped Yogurt – Pasteurized grade A low fat milk, sugar, corn starch, Lunch Items: Red Beans and Brown Rice – Red beans w/ onion, peppers, turkey sausage, and seasoning. Cornbread – Whole wheat flour, cornmeal, sugar, baking powder, egg mixture, milk Pizza Pasta - Diced Chicken breast, sliced pepperoni, marinara sauce, bell pepper, onions, oregano, mozzarella cheese w/ whole grain penne pasta Chicken Tenders – Whole grain breaded chicken tenders Chili w/ Brown Rice – Ground turkey, spices, onion, bell pepper, diced tomato, red kidney beans, low sodium beef base w/ brown rice Whole Grain Biscuit Sloppy Joe – 81/91 ground beef, onion, tomato paste, mustard, black -
Hot Sandwiches Cold Sandwiches
Scrumptious Sandwiches ~All sandwiches served with coleslaw and house salad~ Hot Sandwiches Cold Sandwiches Served on a choice of White or Brown Toasted Bloomer Served on a choice of White or Brown Bloomer Proper Fish Finger Butty - £8.75 Glazed Ham & Piccalilli - £7.75 Prosecco Battered Cod Goujons & Tartare Sauce Roast Sirloin of Beef & Horseradish - £7.75 “Yorky” Cheese Steak Sandwich - £10.75 Grilled Yorkshire Sirloin with melting Yorkshire Blue Cheese Black Bomber Cheddar & Chutney - £7.25 (V) Smokey Bacon BLT - £9.50 Bacon, Lettuce, Tomato & Dijon Mayonnaise Smoked Salmon & Cream Cheese - £8.25 Halloumi Grill - £9.50 Black Truffle Egg Mayonnaise - £7.75 (V) Grilled Halloumi, Pesto, Baby Gem Hand-Cut Chunky Chips £3.75 Black Truffle Mash £3.75 Onion Rings £3.75 Nibble Bowls Marinated Olives £3.75 Black Truffle Mayonnaise £2.00 Farrier Salad £3.75 Large Plates Small Plates ~Served with Vegetables & Potatoes where appropriate~ The ‘Stable’ Soup of the Day - £6.50 (GO) (V) Cider Braised Pork Collar - £16.50 Served with a Crispy Bread Roll Apple Puree, Apple Crumble, Crackling, Braised Gravy Hickory Smoked Chicken Breast - £9.50 (GF) Spinach & Ricotta Tortellini - £16.25 (V) Farrier Style Greek Salad, Foraged Herb Dressing Piquant Tomato Sauce, Wild Garlic Dressing, Parmesan Whitby Smokehouse Fishcake - £8.50 Prosecco Battered Whitby Cod - £15.50 Hand Cut Tartare Sauce, Charred Citrus, Herb Salad Hand Cut Chips, Buttered Garden Peas, Tartar Sauce & Charred Lemon Smooth Liver & Cognac Pate - £8.50 Toasted Brioche & Apple Chutney Grilled -
Steak Au Poivre and Pepper Cream Sauce
Steak au Poivre and Pepper Cream Sauce Ingredients Steak for each person (you know which cut and how much you want. We each prefer a 4 oz. filet mignon, but it is your call.) Salt to taste 4 T black peppercorns, ground fresh 1 T olive oil 1 C brown sauce (see preparation below) 1/3 C brandy 3/4 C heavy cream Salt and pepper to taste Preparation Grind the black peppercorns into a plate. Pat the steaks dry with a paper towel and lightly salt each steak. Then roll each steak in the pepper on each side. In a hot pan (we use an iron skillet), add the olive oil and lay the steaks in the hot pan carefully. Cook to rare (or how you like it), then remove, cover to keep warm and set aside while making the pan sauce. Deglaze the skillet with the brandy and flambe. This can be exciting, so stand back and keep a lid handy if needed! Scape the bottom of the pan to incorporate the meat juices and pepper that was left behind. Add the brown sauce and reduce to desired thickness. Add the cream stirring constantly until heated. Adjust the seasoning and pour over the steak. BROWN SAUCE Ingredients Yellow onion and shallot, chopped finely 2 T Olive oil 1 C beef broth 1/4 C white wine 1 T Worcestershire Sauce 1 T Kitchen Bouquet A pat a butter Preparation Saute the onion and shallot in the olive oil. When soft and tender, deglaze with the wine. Add the broth and Worcestershire sauce, simmer to reduce. -
Everything Catering
Everything Catering MENU TABLE OF CONTENTS Breakfast ������������������������������������������������������������������������������������������ 3 À La Carte����������������������������������������������������������������������������������������� 4 You don’t have Intriguing Breaks ���������������������������������������������������������������������������� 5 Conference Packages �������������������������������������������������������������������� 6 to cook fancy Plated Luncheons��������������������������������������������������������������������������� 7 or complicated Luncheon Buffets ��������������������������������������������������������������������������� 8 Lunch on the Run ��������������������������������������������������������������������������� 9 masterpieces, Plated Dinners ������������������������������������������������������������������������������ 10 Dinner Buffet �������������������������������������������������������������������������������� 11 just good food Hors d’oeuvres ����������������������������������������������������������������������������� 12 from fresh Reception Presentations ������������������������������������������������������������ 13 Chef to Carve �������������������������������������������������������������������������������� 14 ingredients. Reception Stations ����������������������������������������������������������������������� 15 – JULIA CHILD Libations, Spirits & Brews ����������������������������������������������������������� 16 All menus are subject to change · Prices will be confirmed 90 days prior -
Our Homemade Pies on the Side
JUST A LITTLE BIT . OUR HOMEMADE PIES ON THE SIDE Vegetable Fritters (G) (V) (D) AED 28 All pies served with English thick cut chips, mushy peas and gravy Garlic Bread (G) (D) (V) AED 22 Zucchini, eggplant, onion rings, potato, cheddar cheese, Topped with cheddar cheese sour cream and spicy tomato relish Cottage pie (G) (D AED 52 Green Salad (V) AED 22 Crispy Calamari (G) AED 37 Beef, vegetables, rich gravy topped with mashed potatoes Cherry tomatoes, balsamic vinaigrette Lime mayonnaise Chicken Mushroom Pie (G) (D) AED 54 Mashed Potato (V) (D) AED 22 Poached Chicken Salad (D) AED 44 Braised chicken, button mushrooms, onion and velouté Topped with mushroom and cheese Poached chicken, turkey or pork bacon, mix green, Cornish Pasty (G) (D) AED 54 avocado, cheese, tomato and spring onion dressing Beef, potato, swede, onion, carrot and peas Sauteed Mushrooms AED 22 Ploughman’s platter (suitable for 2) (P) (G) (D) AED 79 Pepper Steak (G) (D) AED 56 Seasonal Mixed Vegetables AED 22 Cottage loaf bread, cheddar and stilton cheese, Peppered steak, onion with thick peppered gravy pork ham, pork pie, scotch egg, piccalilli, Thick Cut Fries (V) AED 22 branston pickle, brown pickled onions Homemade tomato chutney A LITTLE SUGAR . SANDWICHES AND BURGERS THE MAIN EVENT All served with malt vinegar English thick cut chips and coleslaw Roast Cornish Chicken (P) (D) AED 88 Apple and Rhubarb Crumble (G) (D) AED 38 Homemade crumble and English clotted cream Turkey or pork bacon wrapped, braised leek ,mushrooms, Red Leicester Cheese (G) (D) (V) AED 34 mashed -
Pickles and Pickling
No 106 BULLETIN 1930-31 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C RAMSOWER, Director Pickles and Pickling By Lelia C. Ogle Extension Specialist in Nutrition The Ohio State University THE OHIO STATE UNIVER$I'l'Y, COLUMBUS, OHIO, ANP THE UNITEP STATES DEPART~ OF Alll\ICULTURE 000P!llll4.TING AGRICtTUl'UltAL EXTENSION SERVICE-H. c. RAMSOWER, D1:ree:tm: FREE-Cooperative Agricultural Extensfon Work-Acts of 111sY 8 and June 30, 1914 PICKLES AND PICKLING By LELIA C. OGLE Specia!Jst in Nutrition The Ohio State University Fruits and vegetables preserved with salt, vinegar, or both, and with or without the addition of sugar and spices, constitute what is commonly called pickles. The discussion in this bulletin will be confined to the principles of pickling as they apply especially to cucumber pickles, in an effort to answer some of the many questions on the process and its difficulties. Cucumbers may be preserved by means of (1) fermentation as the result of the action of the bacteria on the sugar of the veg etables; (2) the addition of acid, usually vinegar; or (3) addition of a very strong brine. Any of these methods prevent bacterial growth if all other conditions are right. The secret of making pickles by the fermentation process lies in bringing about acid fermentation quickly, and after this is done, in preserving the acidity of the brine by covering tightly or sealing to exclude air. It is the acid formed by the action of bacteria on the sugar of the vegetables that cures and keeps the vegetables, if all air is excluded and scum yeast has not been allowed to develop. -
Relish Range Mr Wilkinson
RELISH RANGE MR WILKINSON Matt Wilkinson hails from the rolling pastures and industrial jungle of Barnsley, South Yorkshire in northern England. Charming and ever-so-modest, Matt’s foodie muscles were carved under Michelin-starred chef Martin Wishart before arriving in Australia where he worked at Vue de monde and Circa. In 2010, he and business soulmate Ben Foster opened Pope Joan in East Brunswick, Melbourne - a neighbourhood café by day and casual eatery by night. Pope Joan now has a produce store and takeaway hub, Hams and Bacon, nestled alongside which offers products from Matt’s favourite producers and now his very own range of comestibles to slather on top. His first book, ‘Mr Wilkinson’s Favourite Vegetables’, was published in 2012 and has since been translated into nine languages and sold 100,000 copies worldwide. His second book is due for release in early 2015. ABOUT MR WILKINSON’S PRODUCTS Pope Joan chef and co-owner Matt Wilkinson has released his first range of Mr Wilkinson’s pantry products, The Relish Range, which includes six delicious products: Red Sauce, Brown Sauce, Tomato Kasundi, Ploughman’s Pickle, Pineapple Chutney and Piccalilli. The Mr Wilkinson’s range is locally made by, Cunliffe and Waters (one of Australia’s leading handmade preserving companies) using Matt’s own recipes. “The first range of Mr Wilkinson’s products features my favourite relishes made from recipes that we use at Pope Joan including our infamous brown sauce,” says Matt Wilkinson. This has been a favourite with Mr Wilkinson’s Piccalilli is a Pope Joan regulars since day hearty mix of cauliflower, one, on the classic Pope Joan kohl rabi, zucchini, onions sandwich: egg, bacon, brown and gherkins cooked in a sauce.