Cold Starters & Salads Main Dishes Fish & Seafood Desserts Sides

Total Page:16

File Type:pdf, Size:1020Kb

Cold Starters & Salads Main Dishes Fish & Seafood Desserts Sides Cold Starters Hot Main Fish & Salads Starters Soup Dishes & Seafood Tuna Sashimi Lamb manti 49 Gazpacho: Salmon with Ginger Sultan Ibrahim 80 with Chilli dressing 44 with Avocado 49 dressing & crispy Mushrooms 72 Pumpkin manti 39 with Crab 52 Sea Bream 95 Achichuk salad 28 with Prawns 42 Scallops with Potato mousse Seabass 110 Hammour & Forest Mushrooms 96 Spicy Prawn salad 98 & Prawns manti 42 Lagman with Lamb 37 Lemon Sole 95 Crab cakes 65 Crab meat, Homemade Potato Tom-yam with Prawns 42 Tiger Prawns 95 Chicken cutlets 65 Mayo & Tobiko 98 & Mushrooms Octopus 95 vareniki 38 Ugra-Osh 29 Marinated Cherry Tomatoes, Beef stroganoff 65 Avocado, Basil dressing Cherry & Cottage Chuchvara 29 Halibut with Cherry & Sunflower seeds 28 cheese vareniki 55 Sides Borsch 35 Tomatoes & Ginger dressing 65 Tuna tartare Cheburek with lamb 33 with Black Caviar 59 Cheburek with Charcoal Grilled vegetables 25 Grilled Avocado with Crab Cheese & Herbs 29 Traditional Grill Steamed rice 25 meat & Ginger dressing 98 Uzbek & Robata Fried chuchvara 31 Osh Cherry Potatoes 25 Beef tataki with spicy ponzu & Kim Chi Cabbage 72 Beef samsa 25 65 Lamb shashlik 115 Aubergine tartare Lamb samsa 25 Desserts Uzbek Lazar rice, with Basil dressing 34 Veal shashlik 80 Chicken samsa 25 Lamb, Yellow Carrot Stracciatella & Raisin served Chicken shashlik 49 Cabbage pirozhki 8 with Tomatoes & Basil 63 with Achichuk Tiramisu Matcha 49 salad Turkey shashlik 59 Beef pirozhki 8 Pickled: Chilean Seabass shashlik 149 Pineapple cream Cherry Tomatoes 20; with crispy pop-corn 59 Apple pirozhki 8 Salmon shashlik 59 Cucumbers 15; Kim Chi Cabbage 15 Signature dessert 'Berezka' 59 Bitten Cucumbers 28 Uzbek tandoori bread 10 Lamb kofta 55 Persimmon, Granola Avocado with Cured Salmon, All prices in AED Chicken kofta 52 and includes 5% VAT & Vanilla sour cream 49 Coriander & Spring Onion 44 and 7% Dubai Municipality Tempura Lamb Chops 75 Fees Honey cake 45 Selection of Arabic mezze 35 Chicken wings 45 Napoleon 45 Georgian Vegetable salad 38 Baby Chicken 65 Fried Calamari 48 The Pointe — East Marina Palm Jumeirah, Dubai, UAE Anna Pavlova 40 Garden salad www.berezka.ae & Sour Cream 72 Spicy Prawn tempura 52 +971 4 587 6955 Berry tarte 45 Steak Scallops Padron Pepper tempura 35 Ice cream: & Miso-Aubergine Vanilla 35 Wasabi Rocket Shrimps 52 dressing 72 Chocolate 35 Rib-eye 170 Strawberry 35 Stretched Prawns 54 Black Caviar, Striploin 170 Blinis & Sour Cream 675 Oysters 6/12 pieces 129/229 Berezka Cuisine.
Recommended publications
  • Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 N
    Article Description EAN/UPC ARTIC ZERO TOFFEE CRUNCH 16 OZ 00852244003947 HALO TOP ALL NAT SMORES 16 OZ 00858089003180 NESTLE ITZAKADOOZIE 3.5 OZ 00072554211669 UDIS GF BREAD WHOLE GRAIN 24 OZ 00698997809302 A ATHENS FILLO DOUGH SHEL 15 CT 00072196072505 A B & J STRW CHSCK IC CUPS 3.5 OZ 00076840253302 A F FRZN YGRT FRCH VNLL L/FAT 64 OZ 00075421061022 A F I C BLACK WALNUT 16 OZ 00075421000021 A F I C BROWNIES & CREAM 64 OZ 00075421001318 A F I C HOMEMADE VANILLA 16 OZ 00075421050019 A F I C HOMEMADE VANILLA 64 OZ 00075421051016 A F I C LEMON CUSTARD 16 OZ 00075421000045 A F I C NEAPOLITAN 16 OZ 00075421000038 A F I C VANILLA 16 OZ 00075421000014 A F I C VANILLA 64 OZ 00075421001011 A F I C VANILLA FAT FREE 64 OZ 00075421071014 A F I C VANILLA LOW FAT 64 OZ 00075421022016 A RHODES WHITE DINN ROLLS 96 OZ 00070022007356 A STF 5CHS LASAGNA DBL SRV 18.25 OZ 00013800447197 ABSOLUTELY GF VEG CRST MOZZ CH 6 OZ 00073490180156 AC LAROCCO GRK SSM PZ 12.5 OZ 00714390001201 AF SAVORY TKY BRKFST SSG 7 OZ 00025317694001 AGNGRN BAGUETE ORIGINAL GF 15 OZ 00892453001037 AGNST THE GRAIN THREE CHEESE PIZZA 24 OZ 00892453001082 AGNST THE GRN PESTO PIZZA GLTN FREE 24OZ 00892453001105 AJINOMOTO FRIED RICE CHICKEN 54 OZ 00071757056732 ALDENS IC FRENCH VANILLA 48 OZ 00072609037893 ALDENS IC LT VANILLA 48 OZ 00072609033130 ALDENS IC SALTED CARAMEL 48 OZ 00072609038326 ALEXIA ARBYS SEASND CRLY FRIES 22 OZ 00043301370007 ALEXIA BTRNT SQSH BRN SUG SS 12OZ 00034183000052 ALEXIA BTRNT SQSH RISO PARM SS 12OZ 00034183000014 ALEXIA CLFLWR BTR SEA SALT 12 OZ 00034183000045
    [Show full text]
  • Alyonka Russian Cuisine Menu
    ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [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]
  • Central Asian Cuisine
    [DATUM] [FIRMENNAME] [Firmenadresse] www: kalpak-travel.com email: [email protected] phone: +41 79 199 9739 Introduction to Central Asian Cuisine Food’s an important part of any trip. We both worry and get excited about all the delicious things we might taste during our travels. We’ve put together a food guide so that if you’re about to embark on a journey through Central Asia, you’ll know what to expect. We’ll unravel the mystery of lagman, plov, manty, beshbarmak and other such names you’ll encounter on a typical restaurant or café menu. We’ll also give you a bit of background about the cultural and historical peculiarities of the region’s food habits. You’ll understand the basics of a Central Asian nomad’s diet based on meat and dairy, see how that differs from the settled people of the region with their love of vegetables, rice and noodles as well as the Russians who influenced the region when it was part of the Soviet Union. Why not download our guide, print it out and take it with you? Bread – Lepyoshka, Tandyr Nan, Patyr Nan – Лепешка /Нан In Central Asia, a meal without bread is considered incomplete. It’s almost sacred here! You’ll find a variety of bread in stores and cafes, but the most common and popular one is a round shaped flat white bread. Typically, it’s baked in a fire oven known as a tandyr (tandoori). As you travel, you will discover that the taste and shape of this bread will vary slightly from place to place.
    [Show full text]
  • 193 Erel.Cdr
    The English School of Mongolia food menu 2017-2018 Term IV WEEK 1 WEEK ONE COMMENCING: Bantan soup 19th March,2nd April,16th April, Creamy broccoli soup 30th April,14th May,28th May 2018 Tefteli with gravy Pan-fried chicken with teriyaki sauce or or Chicken udon noodle Spaghetti bolognese or or Beef fajita BBQ short ribs Seasonal steamed Roasted vegetables vegetables Noodle soup or Freshly baked cake and Chicken chowder soup Fruit slice and cranberry juice Seabuckthorn juice Chicken crouqette or Korean spicy kimchi with beef and vegetables or Beefsteak with egg Fresh beetroot and carrot salad Home made cookie and ednesday Cranberry juice Friday W Harcho soup Bantan or Khuitsai soup BBQ chicken Oven baked piroshki or Beef stroganoff or or Japanese beef Fish with tartar sauce or Available every day- Garlic potato Chicken rice noodle Chicken sandwich, B.L.T. sandwich, or Egg and tuna sandwich, Caesar salad, garlic bread Fresh carrot and cabbage Beef or Chicken & mushroom samsa Fresh fruit slice and salad Chicken and beef burrito, Fruit slice and milky juice Chicken, egg and cheese burger, Pizza Raisin juice Ciabatta bread sandwiches Freshly baked cake or eclairs, cream puffs Fresh fruits Every Tuesday and Thursday- Quiche The English School of Mongolia food menu 2017-2018 Term IV WEEK 2 WEEK TWO COMMENCING: Creamy pumpkin soup Creamy chicken rice soup 26th March,9th April,23rd April, 7th May,21st May,4th June 2018 Chicken nuggets Shepherd’s pie or or Chicken pasta Seasonal vegetables with beef or or Sweet and sour chicken Pesto and broccoli chicken Seasonal steamed Cucumber yoghurt mint salad vegetables and garlic bread Bantan soup or Freshly baked cookie and Fruit slice and cranberry juice Vegetable miso soup Seabuckthorn juice Pizza or Fried chicken with chimichirri sauce or Bulgogi Fresh vegetable salad Home made cookie and dnesda Cranberry juice Friday We y Beef and rice soup Pasta soup Big dumpling Lemon marinated chicken or or Ginger beef Chicken curry Available every day- or or Fish with tartar sauce Mongolian beef noodle Chicken sandwich, B.L.T.
    [Show full text]
  • At T He Tsar's Table
    At T he Tsar’s Table Russian Imperial Porcelain from the Raymond F. Piper Collection At the Tsar’s Table Russian Imperial Porcelain from the Raymond F. Piper Collection June 1 - August 19, 2001 Organized by the Patrick and Beatrice Haggerty Museum of Art, Marquette University © 2001 Marquette University, Milwaukee, Wisconsin. All rights reserved in all countries. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage or retrieval system without the prior written permission of the author and publisher. Photo credits: Don Stolley: Plates 1, 2, 4, 5, 11-22 Edward Owen: Plates 6-10 Dennis Schwartz: Front cover, back cover, plate 3 International Standard Book Number: 0-945366-11-6 Catalogue designed by Jerome Fortier Catalogue printed by Special Editions, Hartland, Wisconsin Front cover: Statue of a Lady with a Mask Back cover: Soup Tureen from the Dowry Service of Maria Pavlovna Haggerty Museum of Art Staff Curtis L. Carter, Director Lee Coppernoll, Assistant Director Annemarie Sawkins, Associate Curator Lynne Shumow, Curator of Education Jerome Fortier, Assistant Curator James Kieselburg, II, Registrar Andrew Nordin, Preparator Tim Dykes, Assistant Preparator Joyce Ashley, Administrative Assistant Jonathan Mueller, Communications Assistant Clayton Montez, Security Officer Contents 4 Preface and Acknowledgements Curtis L. Carter, Director Haggerty Museum of Art 7 Raymond F. Piper, Collector Annemarie Sawkins, Associate Curator Haggerty Museum of Art 11 The Politics of Porcelain Anne Odom, Deputy Director for Collections and Chief Curator Hillwood Museum and Gardens 25 Porcelain and Private Life: The Private Services in the Nineteenth Century Karen L.
    [Show full text]
  • You Navigate a Complex World
    PLANNING You navigate a complex world. Below is a list of important operational considerations sm Air Culinaire Worldwide is redefi ning business aviation when planning a trip into, within or out of China. catering globally. our commitment is to make your total CHINA GUIDE Avoid the unexpected. Manage expectations. experience simple and enjoyable, from ordering to delivery to dining to invoicing. A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in China. COUNTRY AIRPORT HOTELS SECURITY Be aware of the following Confi rm the following with your hotel Research the following information Confi rm the following information recommendations and requirements prior to booking: prior to your trip: prior to your trip: before operating to China: • Meets western standard for 4- and 5-star • Security considerations for city, including Your creativity and knowledge make the trip. • All crew arriving into the country with a • Airport operating hours accommodation tourist destinations, restaurants, and markets business aircraft must have a “C”-type visa • Ground handler hours of operation, • Depending on the destination, only local You have a simple mandate: make every trip successful – no matter what. The largest country in the world by population and second largest by GDP, China • Crew arriving commercially and departing meeting point, and phone numbers hotel options may be available • Areas in city that should be avoided And your job isn’t getting any easier. You have to manage stakeholders’ is both an important destination for general aviation (GA) traffi c, and it is home with a business aircraft need a “C”- and • Customs, immigration, and quarantine • Location • Secure transport options (note: public to a rapidly growing base of business aircraft operators.
    [Show full text]
  • Ocak 2020 Beslenme Menüsü PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA 1
    Ocak 2020 Beslenme Menüsü PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA 1. HAFTA Bu ay mutfak atölyesinde Papatyalar’ın bu ayki ülkesi Çırpılmış yumurta, zeytin, peynir, Ekmek, bal, yumurta, peynir, (2-3 Ocak) Papatyalar’la Ispanaklı Rusya’dan Zarkhoye (Hindi Güveç) ekmek, havuç, salatalık, süt zeytin, salatalık, portakal, süt muska böreği sarıyoruz. ve Pirozhki (patatesli poğaça) Hem ayın sebzesi Ispanağı yiyoruz. Kars’tan Kesme Aşı Çorbası, Kars’tan Ayran Aşı çorbası, Taş Kıymalı Bezelye, Pilav, Yoğurt Köfte, Erişte, Salata inceliyor hem üçgen Laleler’in bu ayki ülkesi Japonya’dan Kıymalı sebzeli Japon curry ve Japon prizmayı öğreniyoruz. Ağlayan kek, Meyve, Ihlamur Peynirli ev açması, Meyve, Pilavı yiyoruz. Kuşburnu çayı 2. HAFTA Açma, reçel, peynir, yumurta, Çırpılmış yumurta, ekmek, Tahin pekmezli ekmek, süt, Ballı krep, peynir, salatalık, havuç, Lorlu omlet, peynir, salatalık, (6-10 Ocak) salatalık, havuç, süt salatalık, portakal, zeytin, süt peynir, yumurta, salatalık zeytin, süt portakal ekmek, süt Sebzeli mercimek yahni, Bulgur, Fırında hindili karnabahar Yoğurt çorbası, İçi sebze saklı Fırında domates soslu hindi Balkabağı çorbası, Etli biber Yoğurt ograten, Arpa şehriye, Yoğurt tepsi köfte, Bulgur, Salata schnitzel, Makarna, Salata, Ayran dolması, Yoğurt Labneli poğaça, Meyve, Ayvalı kek, Meyve, Papatya çayı Margarita pizza, Meyve, Pancarlı pembe kurabiye, Meyve, Sütlaç, Meyve, Ihlamur Limonlu zencefilli çay Kuşburnu çayı Kakaolu süt 3. HAFTA Simit, zeytin, peynir, yumurta, Reçelli krep, peynir, salatalık, Omlet, ekmek, peynir, salatalık,
    [Show full text]
  • Nutrition News 2021 Savory Pies
    A Publication of the Dutchess County Offi ce for the Aging February Nutrition News 2021 Savory Pies All About Pie Pot pies traditionally feature meat and vegetables in a deep dish, covered with a domed crust. Many Most cultures have some version of a pie, pot pie recipes omit the bottom crust, so the dish whether sweet or savory. In ancient times, pie is really a baked stew with an edible lid. The two crusts or shells were sometimes just a vessel to most common varieties are chicken and beef pot keep the fi lling from running and were not meant pies, which provide a jumping-off point for creating to be eaten. It’s hard to know for sure who baked healthy, plant-based alternatives. the fi rst pie - dough and round baking dishes aren’t exactly the most enduring archeological Shepherd’s pies have historically consisted of a artifacts - but there’s some consensus that two lower layer of ground meat covered with a mashed early pie-making civilizations included the ancient potato crust. As the name implies, the most Egyptians and Greeks. Both had the technology, common meat was lamb or mutton. Similar pies and they had the grains. As far back as 6000 made with beef were called “cottage pies.” BCE, a traveler to the Nile delta might have been off ered a pie with a crust made of ground Hand pies are small, individual servings, typically oat, barley, and rye, fi lled with honey, and baked with the fi lling completely enclosed within a crust.
    [Show full text]
  • Salads Cold Appetizers Hot Appetizers Hot Entrees Soups Shish Kebabs Seafood Side Dishes Drinks Desserts Lunch Specials
    Menu Salads Fresh ......................................................................................................9 Traditional uzbek house salad with tomatoes, cucumbers, onions, spring mix and herbs with avocado and feta cheese . 11 Achichuk .................................................................................................9 Thinly sliced tomatoes, onions and herbs Maraqanda ............................................................................................11 Greek salad topped with cured beef Ru-Mex ..................................................................................................11 Avocado, hard boiled eggs, pickles and light mayonnaise Eggplant Salad ........................................................................................10 Spring Salad ...........................................................................................10 Beets, baby arugula, sunflower seeds, balsamic dressing, topped with goat cheese Asia ......................................................................................................11 Chicken breast, mushrooms, eggs, green onions dressed with light mayonnaise Nejnost .................................................................................................11 Beef tongue strips, cucumbers, green peas, hard boiled eggs dressed with mayonnaise Suzma .....................................................................................................9 Sour yogurt, cucumbers, pickles and herbs Cold Appetizers Pickled Herring with Potatoes
    [Show full text]
  • Microwave Oven
    Microwave Oven User manual MS19M8020** MS19M8020TS_AA_DE68-04466A-00_EN.indd 1 2017-03-31 2:27:55 Contents Important safety instructions 3 Cooking Smart 28 Microwave cooking guide 28 Contents Installation 12 Reheating guide 30 Defrosting guide 32 What’s included 12 Quick & easy 32 Turntable 12 Maintenance 13 Troubleshooting 33 Checkpoints 33 Cleaning 13 Information code 37 Replacement (repair) 13 Care during an extended period of disuse 13 Technical specifications 37 Before you start 14 Warranty 38 Current time 14 Power saving 14 Samsung microwave oven 38 Child lock 14 Sound On/Off 15 Kitchen timer 15 About microwave energy 15 Cookware for microwaving 16 Operations 17 Feature panel 17 Simple steps to start 18 Manual mode 19 Common settings 19 Sensor mode 21 Auto mode 23 Convenience 25 2 English MS19M8020TS_AA_DE68-04466A-00_EN.indd 2 2017-03-31 2:27:55 Important safety instructions Congratulations on your new Samsung microwave oven. This manual contains important information on the installation, use and care of your appliance. Please IMPORTANT SAFETY SYMBOLS take time to read this manual to take full advantage of your microwave oven’s instructions safety Important many benefits and features. AND PRECAUTIONS WHAT YOU NEED TO KNOW What the icons and signs in this user manual mean: ABOUT SAFETY INSTRUCTIONS WARNING Hazards or unsafe practices that may result in severe personal injury or death. Warnings and Important Safety Instructions in this manual do not cover all possible conditions and situations that may occur. It is your responsibility to use common sense, caution, and care when installing, maintaining, and operating your CAUTION microwave oven.
    [Show full text]