Falls Manor Catering & Special Events

Total Page:16

File Type:pdf, Size:1020Kb

Falls Manor Catering & Special Events FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 Platinum Wedding Package Friday Night (110 guest min) $105 (includes 6% Sales Tax & Gratuity) Saturday Night (140 guest min) $110 (includes 6% Sales Tax & Gratuity) Sunday Any time (110 guest min) $105 (includes 6% Sales Tax & Gratuity) Saturday Afternoon (100 guest min, $95 (includes 6% Sales Tax & Gratuity) 12 pm-4 pm-4 hour reception) 5 Hour Reception (1 Hour Cocktail Hour + 4 hour Reception) Cocktails/Hors D’Oeuvres • Choice of table numbers, Guest Tables 8-12 guests • Premium Open Bar for 5 hours • Lantern Centerpieces w/tea lights or Tall Vases • Signature Cocktail (from our liquor list) w/orchids & floating candles • Beautiful Lobby set up for Cocktail Hour • Place Cards • 2 Food Stations and 6 Passed Hors-D’Oeuvres • Charger Plates in Silver or Gold • Chiavari Chairs or Chair Covers Dinner • Sweetheart Table with Tufted Sofa or Head Table (Sit down Dinner or Buffet same price) and Mr & Mrs Sign in Silver or Gold • Champagne Toast for all guests • Sit down Dinner-4 courses-Soup, Salad, Dual Dinner Misc Entree, Dessert, Dinner Rolls & Butter Rosette • ONE WEDDING AT A TIME • Buffet -Salad, 2 Entrees, Carving Station, 2 Sides, • Complimentary Photographer or DJ or Ceremony or Pasta Station, Dessert Dinner Rolls & Butter Rosette Photobooth with 160 guests • Coffee & tea poured with dinner and Self-serve • Taste of Philly Favors (Cheesesteak & Tastycake Coffee/Tea Station after dinner with couple’s custom “Thank you” seal) • Uplighting of the entire ballroom in your choice of Wedding Cake color • 3 Tier Fondant or Buttercream Wedding Cake • Two Bridal Suites with private bathrooms • Choice of cake stand, cake topper and cake knives • Food & Cake Tasting for 2 people • Decorated cake table • Choice of champagne flutes for bride & groom • Choice of Bird Cages Tables/Linens • Dedicated Maitre-D’ & Head Server • Pintuck Ivory Linens OR Overlay Linens • Complimentary Guest Parking • Napkin in your choice of color and napkin fold (Rosette, Menu or Long) All packages and pricing are subject to change at any time without notice, only current package will be honored during the actual booking FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 Extras (Please add 6% tax on these services) • In House DJ-5 hour reception, separate set up for cocktail hour & reception $900 • Photobooth -4 hours $600 (must be contracted through Falls Manor, outside vendor is not allowed) • Couple’s Monogram in the ballroom $350 • Ice Sculpture in the Lobby $400 • “Dancing on clouds” for the First Dance & Grand Entrance $350 • Chair sash $3 • Strawberry for the champagne toast $1 • Personalized Menu Cards $1 each • Stage for Sweetheart Table $100 • Wedding Dance Lesson with La Luna Dance Studio $85 each • Bathroom Baskets $25 each • AV Equipment-Projector & Screen $100 each • Coat Check Attendant $100 • In House Photographer-6 hours $1900 On Site Ceremony $600 all-inclusive | 30 minutes prior to Reception | Separate Ballroom | Tulle backdrop with lights & lanterns or White Arch | Ceremony Table if needed | Lanterns lining the aisle | Choice of flower girl baskets/rose petals | Choice of ring bearer pillow | Speaker if needed | 30-minute rehearsal All packages and pricing are subject to change at any time without notice, only current package will be honored during the actual booking FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 Fondant or Buttercream 3 Tier Wedding Cake Cake Flavors: Vanilla Sponge | Chocolate | White Chocolate | Chocolate Chip | Red Velvet | Hazelnut | Lemon | Carrot Cake Filling Flavors: Vanilla | Milk or Dark Chocolate Mousse | Mocha | Nutella | Buttercream | Fruit Preserves | Cream Cheese Decorations: Gold/silver pearls | Fondant ribbon | Stripes | Polka dots | Buttercream rosettes | Quilting | Broches | Fondant draping | Ombre coloring | Initials/monogram | Different cake shapes: round, square, hexagon or petal | All other decorations such as sugar flowers, piping, lacing or extra tiers are extra charge All packages and pricing are subject to change at any time without notice, only current package will be honored during the actual booking FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 MENU SELECTIONS Cocktail Hour Butlered Hors D’ouevres (Choice of 6) Seafood Mini Maryland Crab Cakes with Cajun remoulade | Crab stuffed mushroom caps | Baltimore Seafood Gazpacho Shooter | Seared Ahi Tuna on rice cracker with wasabi and ginger | Tuna rolls (sushi) with nori and wasabi soy dip | Smoked Salmon Canapé | Tapas Shrimp with garlic and lime | Coconut Crusted Shrimp with Thai sweet chili glaze | Chilled Shrimp Ceviche | Voodoo Rubbed Bacon wrapped sea scallops $1 | Shrimp Casino with Bloody Mary Cocktail sauce $1 Meat Sesame Chicken Skewers with teriyaki aioli | Petite filet canapé with au poivre spread | Mini Beef Wellingtons with Dijonaise dip | Philly cheese steak egg rolls with sriracha ketchup | Buffalo Chicken spring rolls with bleu cheese cream | Coney Island franks in a blanket with honey mustard | Micro cheese burgers on brioche bun | Mini Chicken Cordon Bleu | Reuben Puff | Antipasto Skewers | Roast Pork, Broccoli Rabe, Sharp Provolone Spring Rolls Vegetarian Macaroni and Cheese Poppers with tomato jam | Vegan Caponata Phyllo Star | Mini Stuffed Potato Skins with white truffle oil and sour cream | Boursin Spinach Triangle | Raspberry and Brie in Phyllo Cup | Tomato Bruschetta on parmesan crostini topped with balsamic glaze | Asiago and Phyllo Crusted Asparagus Spears | Mini Grilled Cheese and Tomato Soup | Cucumber Canapé with pico de gallo and avocado crema | Mini Vegetable Spring Rolls with duck sauce Caribbean Inspired Pork Carnita Empanada with avocado crema | Chorizo Empanada with avocado crema | Chorizo Arepas with manchego cheese | Pineapple Tostones- Fried tostones with pineapple salsa | Sweet Plantain Canapé- Sliced sweet plantain topped with queso fresco and micro cilantro | Carnitas Tostones- Fried tostones topped with pork carnitas and cilantro aioli South Asian Inspired Chicken Lemongrass Potsticker with sweet chili cilantro drizzle | Thai Peanut Chicken Skewers with peanut sauce | Bulgogi Beef Dumpling with sweet soy drizzle | Tandoori Chicken Skewers with cucumber raita | Vegetarian Samosas with cucumber raita All packages and pricing are subject to change at any time without notice, only current package will be honored during the actual booking FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 Cocktail Hour Stations (Choice of 2) Pasta Station Homemade garlic bread | Parmesan cheese | Crushed red pepper | Sun dried tomato infused extra virgin olive oil Pasta Choices, pick 2 Penne | Cavatappi | Farfalle | Campanelle Sauce Choices, pick 2 Vodka | Marinara | Primavera/Alfredo | Aglio e Olio- Roasted garlic with extra virgin olive oil, basil, oregano, and shredded loccatelli cheese | Amatriciana- Spicy tomato sauce with pancetta | Carbonara- Creamy egg and bacon sauce finished with parmesan cheese **Add $100 attendant fee for Live Action Pasta Station if desired Mash-Tini Bar Served In Martini Glasses Sour cream | Butter rosettes | Minced chives | Steamed broccoli | Zucchini & squash | Cheddar | Parmesan | Bacon | Brown sugar| Cinnamon | Mini marshmallows | Raisins Potato Choices, pick 2 Yukon Gold mashed potatoes | Sweet mashed potatoes | Purple Peruvian mashed potatoes | Red Bliss mashed Cheese Display With Fresh Crudité Fresh vegetables | Assorted dips | Falls Manor spinach artichoke dip | Hummus | Local and imported cheeses w/fresh fruit | Homemade fig jam | Local honey | Dijon mustard | Flat bread | Italian bread | Crackers Homemade Flat Bread Pizza Station (Choice Of Two) • Margherita Pizza- fresh buffalo mozzarella, Roma tomato, fresh basil • Grilled Vegetable- Zucchini, squash, roasted peppers with, mozzarella cheese, balsamic drizzle • Wild Mushroom- With a blend of local mushrooms roasted garlic oil and provolone cheese • BBQ Chicken- Tangy BBQ sauce, grilled chicken, caramelized onions, and cheddar cheese • Buffalo Chicken- Spicy buffalo sauce, grilled chicken, blue cheese • New York- Light tomato sauce with shredded mozzarella and parmesan cheese • White Pizza- Roasted garlic oil, mozzarella and baby spinach Garden Salsa Bar Pico de Gallo | House Guacamole | Black Bean Corn Salsa | Plantain Chips | Tortilla Chips | Grilled Pita Indian Street Spicy Hummus | Eggplant relish | Cucumber Raita | South Indian Vegetable Curry | Naan | Grilled Pita Mediterranean Station Assorted hummus | Tapenade | Baba ghanoush | Assorted marinated vegetables | Olive assortments | Stuffed grape leaves | Pitas | Assorted breads Inquire about Antipasto & Seafood Stations All packages and pricing are subject to change at any time without notice, only current package will be honored during the actual booking FALLS MANOR CATERING & SPECIAL EVENTS 4010 NEW FALLS RD, BRISTOL TW P, PA 19007 • T: (215) 943 -7070 • F: (215) 943 -1126 Version 19 1 -24 -19 Dinner Soup Course (Sit Down, choice of 1) Kennett Square Mushroom Bisque | Roasted Butternut Squash | Tomato Basil Bisque with Seasoned Croutons | Italian Wedding Soup | Corn
Recommended publications
  • Sample Menu (Changes Daily)
    Insalata di Polpo alla Mediterranea 22 Tajarin all’Albese 50 RAW COURSE CRUDO Warm octopus salad with rutabaga puree, Angel hair pasta with shaved white truffle, sausage, Stonecipher Farm radicchio and truffle butter, farm egg yolk and parmigiano Capesante alla Moda* 19 fennel, mint and chili oil Day boat scallop, roasted corn puree, cold Tortellini con Crema al Limone 36 smoked Stonecipher Farm tomatoes, shaved Muscoli alla Genovese 18 Halibut-filled tortellini with lemon and scallop Pecorino, chives, lemon zest, sea salt, extra Bangs Island mussels with white wine, extra cream sauce and shaved bottarga virgin olive oil virgin olive oil, parsley, garlic and crouton Picaggette con Ragu d’Agnello 38 Carpaccio di Salmone* 19 • Gonfietti con Prosciutto e Burrata 22 Picaggette with traditional lamb ragu, mint, Wester Ross salmon, heirloom tomato Lightly-fried sage focaccia, fresh Italian pecorino and shaved summer truffles gazpacho, pickled cucumber, shaved fennel, burrata, Pio Tosini Prosciutto di Parma sourdough crostini, lemon zest, sea salt, extra Campanelle ai Cavolfiori 30 virgin olive oil FOCACCIA DI RECCO Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil Carpaccio di Tonno* 21 Traditional focaccia from Recco, baked thin Atlantic tuna carpaccio, sweet corn and with Italian Stracchino cheese • Lasagne ai Funghi 34 pepper relish, Calabrian chili aioli, mint, lemon Traditional lasagne with locally-foraged zest, sea salt and extra virgin olive oil • Normale 22 mushrooms, béchamel and parmigiano Tartara
    [Show full text]
  • Pasta Recipe Builder Inspired by the Flavors of the Middle East*
    ® PASTA RECIPE BUILDER INSPIRED BY THE FLAVORS OF THE MIDDLE EAST* EACH RECIPE SERVES 6-8 1. Pick your favorite PASTA; cook one minute less than 5. Stir in PROTEIN; toss to combine. package directions. Drain; reserve 1/2 cup of pasta water. 6. Stir in FLAVORING; toss to combine and heat through. 2. Meanwhile, heat OIL in large skillet over medium heat. 7. Remove skillet from heat; Add CHEESE, DAIRY & OTHER 3. Add SPICE. FINISHING TOUCHES. 4. Add VEGETABLES. Adjust seasoning with salt and pepper, 8. Garnish with TOPPINGS. to taste. Cook until VEGETABLES are softened; Add PASTA and reserved cooking water to skillet; continue cooking until most of the liquid is absorbed. 8 2 TBSP. TOPPINGS POMEGRANATE SEEDS, FRESH 7 1 TBSP. CHEESE, DAIRY & OR OTHER FINISHING TOUCHES PISTACHIOS, CILANTRO, PARSLEY, CHIVES, CHOPPED CHOPPED CHOPPED CHOPPED OR DRIED MINT, APRICOTS, CHOPPED PINE SESAME ALMONDS, CHOPPED NUTS, SEEDS, TOASTED & TOASTED TOASTED SLIVERED 6 2 TBSP. FLAVORING LABNEH FETA CHEESE, PRESERVED LEMONS, (STRAINED YOGURT) CRUMBLED CHOPPED OR 5 12 OZ. PROTEIN CANNED CHICKPEAS, DRAINED TAHINI GREEN SCHUG HARISSA POMEGRANATE OR (HERBAL MOLASSES HOT SAUCE) KAFTA CHICKEN GRILLED GROUND 4 1 CUP VEGETABLES COOKED SHAWARMA CHICKEN LAMB, (MEATBALLS) (SEASONED, SPIT BREAST, BROWNED RED ONION, ROASTED MEAT) THINLY SLICED & DRAINED CHOPPED OR 3 1 TBSP. SPICE ZA'ATAR SPICE MIX CANNED YELLOW RED PEPPER, All Rights Reserved. Azioni. per – Societa G. e R. Fratelli 2020 Barilla © ARTICHOKE ONION, ROASTED OR HEARTS, DRAINED CHOPPED & SLICED & QUARTERED SMOKED
    [Show full text]
  • Sample Menu Items & Prices Are Subject to Change
    Sample Menu Items & prices are subject to change. Items vary by location. RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Lobster Bisque Spicy mustard & cocktail sauce Sesame Crusted Seared Ahi Tuna* Crispy Calamari Wasabi, pickled ginger Thai sweet hot chili sauce, carrots, scallions, cashews Jumbo Shrimp Cocktail Blackened Fresh Jumbo Scallops Cocktail sauce & fresh shaved horseradish Blue cheese, walnuts, sweet onion dressing Chilled Shellfish Platter* Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce SALADS Hyde Park Wedge Beefsteak Tomato & Sweet Onion Blue cheese dressing, bacon & candied pecans, Blue cheese or hard smoked port wine drizzle mozzarella, choice of dressing Caesar Salad Steakhouse Chop Salad Anchovies upon request Aged Tillamook cheddar, hearts of palm, bacon, cucumber, tomato, red onion, house vinaigrette BAR FAVORITES Dry Aged Hamburger* (9oz) Jumbo Lump Crab Cakes With cheese add 1 Red pepper aioli, spicy mustard sauce House Made Fries or Onion Straws add Bacon Gruyère Dry Aged Burger* (9oz) BBQ Pork Shank* (16oz) House Made Fries or Onion Straws add Slow-roasted, BBQ glazed, onion straws Grilled Fresh Salmon Caesar Anchovies upon request Chicken Milanese Chicken Parmesan Crispy romano-crusted chicken, Pan-sauteed, provolone, mozzarella, red sauce white wine lemon caper sauce SIDES Steamed Fresh Asparagus Béarnaise Lobster Mac & Cheese Fresh Creamed Spinach Sauteed Spinach & Garlic Sautéed Fresh Spinach
    [Show full text]
  • Plated Dinners
    1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 Plated Dinners Enhance your evening All Entrees Include Event with: Your choice of Salad, Warm Rolls and Butter Chair Covers and Overlays Entrée, Dessert, Coffee, Decaffeinated Floral Centerpieces Coffee and Revolution Teas Additional Fee Applies Salads Classic Caesar Salad Strawberry Field Salad Mixed Baby Field Green Salad Baby Wedge Salad Greek Salad Enhancements Tortellini Carbonara Penne Bolognese Lump Crab Cocktail Blackened Sea Scallops Seared Ahi Tuna Crab Cakes Smoked Salmon with Capers, Onions Hard Boiled Eggs, Crostini Chilled Jumbo Shrimp Tomato Caprese Salad, Buffalo Mozzarella Wild Mushroom Vol-au-vent Please Note: Above Menus Prices are Subject to 8% NYS Sales Tax, and a 22% Administrative Fee 1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 In Flight Dinners Chicken Wellington Boneless Breast of Chicken, Mushroom Duxelle, Wrapped in Puff Pastry and Baked, Asparagus, Rosti Potatoes Chicken Oscar Seasoned Breast of Chicken, Lump Crabmeat, Crowned with Asparagus and Bearnaise Sauce, Yukon Gold Potatoes Chicken Piccata Chicken Breast Seasoned and Seared, Lemon Beurre Blanc, Yukon Gold Potatoes, Julienne Vegetables Chicken Mediterranean Marinated Boneless Breast of Chicken, Sun-dried Tomato Pesto, Roasted Red and Yellow Peppers, Melted Mozzarella Cheese, Fresh Vegetables, Yukon Gold Mashed Potatoes, Fresh Vegetables Chicken Rosemary Grilled Breast of Chicken Infused with Rosemary and Red Currant Glaze, Roasted Potatoes,
    [Show full text]
  • Specialty Produce Available the Week of 1/7/19 — 1/12/19
    Specialty Produce Available the Week of 1/7/19 — 1/12/19 #23614 #67900 #9506 Kaffir Lime Leaves Pomegranate Seeds Baby Eggplant (by the pound) (12/4.5oz cs) (10#) ITEM CODE PRODUCT / CASE SIZE 52525 Apples, Baby Gala, 10# 67681 Melons, Winter, 1-2ct 72591 Apple Cider, Gallon 77297 Mushrooms, Chef’s Mix, 6# 2270 Apricots, case 66335 Mushrooms, Royal Trumpet, 6# 43051 Beans, Vanilla, 1# 27350 Nectarines, case 2515 Beans, Vanilla, each 78109 Oranges, Blood, 10# 63745 Carrots, Rainbow, 25# 1593 Oranges, Cara Cara, case 5355 Celery Root, 22-25# 62489 Oranges, Satuma Mandarin, 28# 5550 Cherries, case 31330 Peaches, case 73252 Clementines, 10/3# case 31361 Pears, Forelle, case 77241 Clementines, 3# 63571 Persimmons, Hachiya, case 2511 Dragonfruit, cs 67900 Pomegranate Seeds, 12/4.5 oz 9506 Eggplant, Baby, 10# 32204 Potatoes, Okinawa Sweet, 30# 10299 Endive, Red Belgian, 8-10# 35060 Rapini, 24ct 3827 Gooseberries, Caped, 12pk flat 67090 Romanesco, 8-12cts 14369 Grapefruit, Texas Ruby Red, 32ct 2171 Saffron Tins, 1 oz 14376 Grapefruit, Texas Ruby Red, 27ct 37085 Salsify, 11# 16157 Horseradish, Fresh, 5# 78283 Spinach, Savoy 4# 62689 Kale, Black Tuscan 12ct 82018 Starfruit, 25ct 23614 Kaffir Lime Leaves, by the pound 39050 Tangerines, 30-35# 82348 Lemons, Lemonade, 10/3# 66057 Watercress, Red, 12ct 1203 Lemons, Meyer, 8-10# 64106 Lettuce, Baby Iceberg, 40ct Place your order at Prices, Pack Sizes, & Sizing may vary. http://orders.testaproduce.com Quantities are limited. [email protected] 312-226-3237 fax 312-226-3410 Be Sure to use these Item Numbers! Testa Produce, Inc. 4555 S.
    [Show full text]
  • Hors D'oeuvres & Appetizers
    CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
    [Show full text]
  • Appetizers on the Slide Dressed & Tossed Wrap 'N Rolls Noodles
    appetizers wrap ’n rolls served with parmesan potatoes or chips chicken wings 8 served with celery and bleu cheese, yum - burger 12 traditional hot or spicy b.b.q. grilled ground chuck, pork, and veal with crisp lettuce, tomato, onions, american cheese, applewood bacon, and topped with a freid egg parmesan potatoes 6 jumbo hand cut potato wedges fried in peanut oil, tossed with classic philly cheese steak 12 black pepper, chives and parmesan cheese shaved prime rib, caramelized onions and provolone on a soft roll bbq chicken quesadilla 7 club sandwich 12 grilled chicken, spicy bbq sauce, sour cream, roasted turkey, apple wood smoked bacon, crisp lettuce, tomato, guacamole and fresh pico de gallo gruyere and mayonnaise salt and pepper calamari 10 california b.b.q. chicken 10 arrabiata sauce lettuce, tomato, red onion and avocado shrimp on the rocks 12 french dip 12 chilled jumbo shrimp, classic horseradish cocktail sauce shaved prime rib and gruyere on toasted baguette with au jus disco fries 8 layers of french fries, american cheese, salmon burger 13 chicken gravy, and scallions sesame crusted salmon filet, teriyaki glaze, avocado, wasabi aioli, pickled ginger lettuce and tomato chicken noodle soup 6 roasted chicken, seasonal vegetables, pasta grilled vegetable wrap 9 seasoned chicken broth marinated eggplant, mushrooms, zucchini, yellow squash sweet red onions, roasted peppers and hummus with mixed greens, and aged soup of the day 6 balsamic seasonal selection of hot and cold soups noodles & oodles available after 5pm served with garlic
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • V a L E N T I N E ' S D a Y
    v a l e n t i n e ’ s d a y Prix Fixe Menu — 4 Courses — 75 Per Person February 14, 2019 The Pastaria & Market Complimentary glass of Prosecco or Cupid Sparkler S T A R T E R S Melted Brie & Roasted Garlic Stuffed Artichoke, Parmesan Artichoke Dip Braised Cannellini Beans with Garlic and Oregano Burrata, Cherry Mostarda, Dressed Arugala, Crostini Charcuterie Plate for Two (May be ordered in the place of two starters) S A L A D S Creamy Tomato Soup Garnished with a garlic crouton and parmesan cheese House Salad Mixed greens, bean medley, choice of parmesan, feta, gorgonzola or goat cheese The Wedge Gorgonzola dressing, crumbled pancetta and cherry tomatoes Baby Kale Salad Strawberries, toasted hazelnuts, goat cheese tossed with a honey-balsamic dressing Caesar Salad Romaine lettuce, caesar dressing, ciabatta croutons, and parmesan cheese E N T R E E S Cioppino Mussels, clams, scallops, prawns, halibut in a tomato broth, served with sourdough Mushrooms Black Truffle Sauce Roasted chicken breast sliced with mushrooms, spinach, sun-dried tomatoes, and tagliatelle pasta Shrimp Scampi with Dungeness Crab Lemon butter cream sauce with shallots and garlic, served with linguine pasta Braised Short Ribs Roasted brussel sprouts, pappardelle pasta, and parmesan cheese Spaghetti & Meatballs Meat sauce, meatballs, linguine pasta, parmesan cheese Campanelle Pasta with Creamy Pesto Shaved zucchini, fresh basil, cherry tomatoes, topped with parmesan bread crumbs D E S S E R T Flourless Chocolate Cake Cherry chocolate chunk gelato Chocolate Covered Strawberries Fresh whipped cream Cupid Sundae Warm brownies, vanilla bean ice cream, chocolate sauce Tiramisu Espresso dipped lady fingers with marscapone cream Brown Butter Almond Cake Blackberry-sage compote and fresh whipped cream.
    [Show full text]
  • GF Crust Available 3 Appetizers Add Protein to Any Salad Assorted Bread
    Appetizers BRUSCHETTA — 8 ITALIAN FRIED RISOTTO — 10 Fresh mozzarella cheese, house tomato jam, house Fried risotto, fresh mozzarella cheese, house pesto sauce, tomato, fresh basil, balsamic glaze, marinara sauce ciabatta bread ITALIAN SHRIMP ROLL — 11 STUFFED MUSHROOMS — 10 Wonton wrapped fried shrimp, fresh basil, pesto mayo Baby bella mushrooms, house Italian sausage, house marinara sauce ITALIAN NACHOS — 12 Fried lasagna chips, house Italian sausage, house CALAMARI — 11 tomato jam, cheese sauce, black olives, pepperoncini, Fried calamari, house marinara sauce, lemon marinara sauce, fresh basil and honey aioli GF available assorted bread rolls EGGS YOUR MAJESTY — 10 2.50 Smoked Benton’s country ham, sunny side up local egg, Served with our garlic honey butter fried bread roll, Maldon sea salt salads pizzas GF Crust Available 3 SPINACH SALAD — 11 Spinach, bacon pieces, pecans, egg, sun dried tomato, CRAB RANGOON — 18 house bacon dressing House white sauce, fresh crab, fried wontons, CAPRESE TOWER — 12 scallions, cream cheese, sweet Thai chilli Fresh mozzarella cheese, local tomatoes, basil olive sauce, mozzarella cheese oil, Maldon sea salt, balsamic glaze MEAT LOVERS — 16 FARRO SALAD — 10 House red sauce, house Italian sausage, local beef, Farro, feta cheese, peas, roasted red peppers, sun dried tomatoes, local cherry tomatoes, cucumber, parsley, pepperoni, bacon, mozzarella cheese Italian vinaigrette MARGHERITA — 12 CAESAR SALAD — 10 House marinara sauce, fresh mozzarella cheese, Romaine lettuce, house croutons, red onion, parmesan
    [Show full text]
  • Model Aex18 Chefs’ Favorite Jemma
    EXTRUDER + MIXER | COUNTER TOP MODEL AEX18 CHEFS’ FAVORITE JEMMA STANDARD FEATURES ■ Mixer and extruder– all-in-one process ■ Best ROI for your kitchen ■ Over 150 dies to choose from ■ Includes automatic cutting knife for short pastas ■ Industrial, high-torque motor ■ Stainless steel hopper ■ Removable stainless steel mixer shaft & auger for easy cleaning ■ Crumbly dough mixture is extruded through a solid brass die to create over 150 possible pasta shapes ■ Portable, compact & versatile machine is easy-to-use ■ 110 Volts ■ Factory and on-location training. The Only Full-Service Pasta Machine Manufacturer in North America! OPTIONAL FEATURES & ACCESSORIES ☐ Pasta trays - Perforated - Dim: 15.5˝W x 23.5˝D x 2.75˝H ☐ Pasta trays - Solid - Dim: 15.5˝W x 23.5˝D x 2.75˝H ☐ APC8 Mobile pasta cart with 8 trays CUTTING KNIFE FOR SHORT PASTAS ☐ APC20 Mobile pasta cart with 20 trays ☐ Lasagna sheet die with 6.25˝ dough sheet width and Adjustable Thickness: 1/32˝ - 3/16˝ ☐ Rolling pin for lasagna sheet die ☐ Extruder dies with Teflon inserts LASAGNA SHEET DIE (#60s) Optional APC8 Pasta Cart ©2020 Arcobaleno™, LLC CAD file available. Please contact factory 717-394-1402. 160 GREENFIELD ROAD | LANCASTER, PA 17601 ARCOBALENOLLC.COM | 717.394.1402 @ARCOBALENOPASTA EXTRUDER & MIXER | COUNTER TOP MODEL AEX18 TECHNICAL SPECIFICATIONS PAYS FOR ITSELF IN 30 DAYS! Model AEX18 AEX18 ROI BREAKDOWN Hourly Production* Up to 15-20 lbs/hr Semolina Flour Cost *Production varies by pasta shape Mixer Capacity (flour) 2,000 g 80 LBS Electrical Power 110V 60Hz 0.5HP (6
    [Show full text]
  • Upload Full 2017-2018 Sample Menus
    PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] Brick Lane Catering Sample Menus Photography courtesy of www.danacubbagephotography.com PO BOX 22691 CHARLESTON, SC 29413 TEL 843 323 2696 EMAIL [email protected] In today’s abundant catering market Brick Lane Catering is a dynamic catering company that stands out from the rest by specializing in hand crafted custom menus that offer world culinary styles & flavors to our cliental. As an elite caterer in a competitive market we strive to set ourselves apart from the typical catering offerings by delivering memorable, flavorful and appealing cuisine hosted in the utmost professional environment by highly trained professional staff. Whether planning a small cocktail party, a large gala, or anything in between our personalized and detailed consulting services will help you customize your event. Owner and Executive Chef Charlie Giordano brings years of experience to the Charleston catering market. His 30 years of experience as a Chef, has allowed him to impress clients in Charleston for 14 years. Before he joined Brick Lane Catering, he spent 5 years as the Executive Chef at Duvall Catering and Event Design, Charleston’s largest full service catering company. Charlie strives to create memorable dishes that will “wow” your guests. He spends countless hours creating unique, custom and new menu items that are sure to please. Christy Roper fell in love with the food and beverage scene at what began as a college side job with catering and restaurant group Crew Carolina. After 8 years in the business as a Catering Director and then Wedding Planner, Christy joined the Brick Lane Catering team in 2011 as their Catering Sales Manager.
    [Show full text]