Catering Menu
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Restaurant La Luge Menu
Restaurant La Luge Menu Our Fondues and Specialties Made from whole Cheese grated in our kitchen Traditional Savoy– style 3 Cheeses Fondue (Min 2 Persons) 32 Eur / ps Chunk of bread dipped in a fondue dish containing a thick sauce of three different melted cheeses, with white wine. Our fondue is served with mountains pasture lettuce “Fifty-fifty” Fondue (Min 2 Persons) 36 Eur / ps Chunk of bread dipped in melted fully matured Gruyère cheese and Vacherin (soft cow’s creamy cheese) with white wine, served with potatoes in their skin and a green salad Savoy– style Fondue with black Truffle (Min 2 Persons) 41 Eur/ps Chunk of bread dipped in melted Beaufort cheese and Vacherin (soft cow’s creamy cheese) with white wine and grated fresh black Truffle served with potatoes in their skin and a green salad “Burgundy Fondue” - “Meat Fondue” (Min 2 Persons) 33 Eur / ps 250 gr of diced Rump Steack dipped in hot cooking oil as you please and season with three home made sauce, served with sautéed potatoes and a green Salad “Raclette au Lait Cru” (Min 2 Persons) 32 Eur / ps Smoked “Raclette” (Min 2 Persons) 30 Eur / ps Same as the above but with smoked cheese Black Truffle “Raclette” (Min 2 Persons) 38 Eur / ps Same as the “Raclette” but the cheese has little chunk of truffle “Tartiflette” 28 Eur / ps Savoy country recipe of potatoes au gratin with cream, sautéed onions and lardoons topped with gently melted Reblochon cheese. Served with mountain pasture lettuce “Mont d’Or Chaud” Gold Medal 31 Eur / ps Warm cheese in its wood box with Roseval potatoes -
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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Download Menu
THE LION HOTEL BELPER 2020 www.lionhotelbelper.co.uk The Lion Hotel sits proudly in the historic town centre of Belper. A time-honoured building that began life in the 18th century as a coaching inn, it is steeped in history and brimming with character and charm with a modern twist and a fresh stone bake pizzeria. The warmest welcome awaits you at The Lion Hotel; here you’ll find a team full of smiles who know how to make you feel right at home. We understand the things that matter and will do everything we can to ensure you have an amazing experience with us. There is something for everyone this Christmas and amazing experiences to be had by all. The team and I look forward to welcoming you to The Lion for a memorable experience in our beautiful hotel. Jonny Crooks GENERAL MANAGER For further information please feel free to contact us on 01773 824 033 or [email protected] CHRISTMAS FAYRE CHRISTMAS DAY Served 1st - 24th December • 12pm - 9pm Christmas Day shouldn't be stressful, so let us take the stress out of your Christmas Day Lunch! Starter Enjoy a 5 course lunch freshly prepared by our team of Chefs. Spiced Poached Pear Goats cheese and caramelised walnut salad with a port dressing Starter V, GF Crab Beignets, grilled lobster, lobster & shellfish veloute Smoked Haddock Fishcake Poached egg with a mature cheddar cheese sauce Chicken Liver Mousse, crispy chicken skin, winter berry gel, crisp bread GF* Ham Hock and Stilton Terrine Goats Cheese, fig and onion tart, shallot purée V Venison Cannelloni, parmesan sauce, wild mushroom, -
LUNCH BUFFETS Lunch Buffets Served with Freshly Brewed Regular and Decaffeinated Coffee, Assorted Hot Teas and Sodas
page 2 BREAKFAST BUFFETS breakfast buffets served with freshly brewed regular and decaffeinated coffee and assorted hot teas CONTINENTAL BREAKFAST: RENEW | $12 per person cranberry, orange, apple and grapefruit juice choice of: sliced seasonal fresh fruit or chef’s selection of breakfast pastries both pastries and fruit for $15.00 per person SIMPLE | $18 per person cranberry, orange, apple and grapefruit juices choice of: sliced seasonal fresh fruit or chef’s selection of breakfast pastries scrambled cage free eggs crispy bacon or gianelli sausage links traditional home fries REJUVENATE | $23 per person cranberry, orange, apple, grapefruit juices choice of: sliced seasonal fresh fruit or chef’s selection of breakfast pastries chilled yogurt parfaits with granola, honey and fresh berries chef’s selection of savory individual quiche gianelli sausage links choice of: organic oatmeal with raisins, walnuts, dried cranberries, brown sugar and milk or assorted cold cereals with bananas, skim and whole milk designed for groups of 15 or more. for groups less than 15 guests, add $5 per person. NEW YORK FARMERS | $28 per person cranberry, orange, apple and grapefruit juices choice of: sliced seasonal fresh fruit or chef’s selection of breakfast pastries eggs made to order using cage free farm eggs* crispy bacon gianelli sausage links red flannel hash (beets and sweet potatoes) organic oatmeal, dried fruits, brown sugar, milk assorted cold cereals with bananas, skim and whole milk *$75.00 attendant fee designed for groups of 25 or more. for groups less than 25 guests, add $5 per person. all food and beverage prices are subject to 22% service charge and 8% NY sales tax. -
Passover Recipes from the Sifriyah 2014
Passover Recipes From The Sifriyah 2014 GITTYS STRAWBERRY MANGO SALAD 1 bag of European lettuce mix 1 box of strawberries sliced Mango peeled and cut into small pieces Large handful of craisins (Jewish handful) Slivered almonds for the top DRESSING 1/2 cup of sugar ( I use Splenda) 1/4 cup of oil 1/4 cup of white vinegar 1/4 cup of water You can make dressing ahead of time but I would not refrigerate it gets stuck together. Add dressing and toss all ingredients together Just before you are ready to serve put almonds on top Marilyn Bernstein Maple - Mustard Salmon with Mango Two tablespoons apple cider vinegar One teaspoon Dijon mustard Two tablespoons maple syrup Freshly ground pepper to taste 10 oz. salmon fillet One large mango Mix the vinegar, mustard, maple syrup and pepper in a large bowl Wash and dry salmon and place in the marinade turning to coat Cook salmon in the oven at 350 degrees until done Peel and cube mango Heat the remaining marinade with the mango until it boils When salmon is cooked, top with heated marinade and mango Barbara Nimerofsky Matzoh Apple Kugel 6 large eggs 1 cup sugar Cinnamon to taste 1 tsp vanilla 1 tsp salt 3 cups matzo farfel 6 large apples, peeled and diced 1/4 lb. margarine, melted 1. Beat eggs till light & fluffy. Add sugar & beat the mixture. 2. Add melted margarine& beat some more. 3. Add cinnamon & vanilla. 4. Pour boiling water over farfel & drain. 5. Add farfel & apples to mixture. Mix well (not beat). -
A Plant-Based Cook's Guide to Potatoes
A Beginner's Guide to Potatoes By April 28 2021 Everything you need to know about one of the best-loved, most versatile foods in the world: potatoes. With potato selection and storage tips, basic cooking methods, blueprint recipes, and a rundown of which varieties are best for what, this guide has got you covered. Are Potatoes Vegetables? In the field or garden, a potato is a tuberous root vegetable. It’s a member of the nightshade family of plants along with tomatoes, eggplants, and peppers. Nutritionally speaking, potatoes are considered a carbohydrate because their flesh is primarily made up of starch. Potatoes vs. Sweet Potatoes Sweet potatoes and yams are also root vegetables, though they belong to a different botanical family altogether. Sweet potatoes are very similar to potatoes when it comes to nutritional makeup, but they have about 50 percent more fiber than potatoes. Are Potatoes Healthy? Potatoes sometimes get a bad rap thanks to their association with greasy french fries and potato chips. But it’s not the potatoes that make those foods unhealthy; it’s the oil and salt. Potatoes, in and of themselves, are as nutritious as they are delicious, an incredibly healthful source of starchy satisfaction (which is why they’re a foundation of a whole-food, plant-based diet). And no, carb-rich whole plant foods such as potatoes will not make you gain weight, as long as they’re prepared healthfully. Can You Eat Them Raw? No, you can’t eat potatoes raw—but why would you want to? If you’ve ever crunched into an undercooked potato (it happens), then you know raw potatoes are mealy and bitter. -
Family Style Dinner Menu
FAMILY STYLE DINNER MENU Guests will be seated at a long Sharing Table. The Juniper Culinary Team has created the following menu served “Family Style” for each course. Please advise us in advance regarding dietary requirements. This menu is available for groups larger than 6 guests. STARTERS (please select 4) Smoked Tomato Bisque | pesto Steak Tartare | egg yolk sauce, country bread Local Cheese & Charcuterie | pickled vegetables, rooftop honey & mustard Baby Gem Salad | brioche garlic croutons, parmesan dressing Lola Rosa Greens | red onion, orange citrus, endive, sunflower seeds Maryland Crab Cakes | espelette remoulade Grilled Octopus | warm potato salad, paprika aioli Mussels | shallots, DC Brau, country bread Pork Belly | stone ground grits SHARED ENTRÉES (please select 4) Tagliatelle Pasta | artichokes, cipollini onions, baby kale, pecorino Scallops | shishito, tomatoes, saffron Black Sea Bass | fennel, tomato Pernod sauce Beef Tenderloin (6oz) | green beans, charred onion, blue cheese bordelaise Braised Veal Cheeks | baby root vegetables, port wine braising jus Porchetta (22oz) | rosemary jus Whole Striped Bass (2 1/2 pounds) | lemon & herbs Herb Roasted Chicken (whole or 1/2) | natural jus Bone-in Dry Aged NY Strip (28oz) | garlic herb butter FAMILY STYLE DINNER MENU SIDES (please select 4) Grilled Jumbo Asparagus Pommes Aligot Cauliflower Gratin Brussels Sprouts with Lardons Garlic Spinach & Kale Wild Mushrooms Crispy Potatoes Poblano Polenta DESSERTS (please select 4) Apple Pie | caramel sauce, vanilla bean ice cream “Snickers” Parfait | salted toffee, chocolate cake, peanut brittle Passion Fruit Panna Cotta | coconut lime sorbet Red Velvet Cake | candied pecans, cream cheese ice cream Ice Cream | vanilla bean, chocolate or caramel Sorbet | raspberry, mango or coconut $80.00 PER PERSON Price does not include beverages, sales tax and gratuity . -
Kayem Choice Beef Pot Roast Recipes
KAYEM SLOW COOKED CHOICE BEEF POT ROAST RREECCIIPPEE GGUUIIDDEE AU JUS SLOW COOKED FOR HOURS,-EXTRA TENDER GLUTEN FREE ALL NATURAL SPICES NO MSG SHEPARD PIE WITH POT ROAST INGREDIENTS 7.75 pounds Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve) 1/3 cup wondra 1 cup water 14 ounces creamed corn 2 pounds mashed potatoes 3 tablespoons unsalted butter 12 teaspoon paprika (preferably smoky paprika) DIRECTIONS Pre-heat oven to 350 F Cut the pot roast into 1 1/2" strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted). Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan over medium high heat, and wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin to thicken and become a gravy. Mix 2 cups of the beef gravy with the shredded beef and the creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter. Bake for 45 minutes or until an internal temperature of 165 is achieved. GERMAN STYLE POT ROAST INGREDIENTS 8 ounces Kayem Slow Cooked Choice Beef Pot Roast, drain au jus set aside 2 ounces cooked baby carrots 1 ounce celery 1/2" sliced 1 ounce sweet onion 1/2 " sliced, sautéed 1/2 cup red wine 1/3 cup ginger snap cookie, crush 1 cup egg noodles, cooked 1 tablespoon parsley, chopped 1 tablespoon unsalted butter, melted DIRECTIONS Separate the meat from the broth in the bag. -
The Omnia Cookery Book – an Oven on the Hob
THE OMNIA COOKERY BOOK – an oven on the hob THE OMNIA COOKERY BOOK Tasty recipes for the Omnia recreation oven. This ingenious little oven lets you to bake and make oven cooked dishes on the hob. For more information visit www.omniasweden.com It is almost twenty years since I bought my first ‘drum oven’. Now dented and worn it is still an integral part of my kit on board my boat. My first attempts were with ready made sponge mixes – but, good as they were, it was not until I started using the Omnia as a normal oven that I began to realize its full potential. Today I make bread, pies, and an endless list of dishes au gratin and other tasty meals. But don’t take my word for it, try it yourself. Anders Billing GENTLE HEAT AND GREASED FOOD HOLDER The Omnia will work on any hob and cooking times are about the same as a traditional oven. Place the ingredients in the round, aluminium food holder – Always grease the Omnia food holder and, when baking bread, dust with breadcrumbs. Be careful to adjust the heat source – always medium to low heat. If you are using gas, mentholated spirits or another flame heat it should be adjusted to just above low. All times in this cookery book are for an open flame heat. If you are using an electric hotplate, we suggest you turn the hot plate on and allow it to get hot before using as this makes timing easier. Making food in an oven without a thermometer may seem strange at first, but once you have tried and with the help of this cookery book you will quickly learn how easy it is. -
Catering Tray Price List
Lucy’s Kitchen and Catering located at Rolling Pines Golf and Banquet Facility ~ 335 Golf Course Road, Berwick, PA 18603 www.lucyskitchenandcatering.com (570) 594-8134 [email protected] Pick-Up and Delivery Tray Prices ~ Call for additional options. Group One Entrees: ……………………………………………..………….. per piece One piece per head serving size. Lucy’s Homemade Meatballs ($1.25 per piece) Chicken Fingers ($1.75 per piece) Stuffed Shells ($2.00 per piece) Manicotti ($2.00 per piece) Eggplant Rollatini ($2.50 per piece) Sausage and Peppers ($3.50 per piece) Seafood, Mushroom, Cheese, or Beef Ravioli (price varies per selection) Group Two Entrees: ……………………………………………………. $4.00 per head Baked Ham Italian Roasted Chicken Pulled Pork Group Three Entrees: … Lunch Portions $4. 00 per head / Dinner Portions $6.00 per head Chicken Parmesan Panko Chicken Bread Stuffed Chicken Breast Slow Roasted Turkey Breast Sirloin Tips with Mushrooms (Lunch Portions Not Available) Group Four Entrees: …... Lunch Portions $4. 50 per head / Dinner Portions $6.50 per head Chicken Marsala Chicken Francaise Chicken Piccatta Chicken Florentine Parmesan Crusted Chicken Pastas………..……………….…...…….…………………………….. Price by the Pan Full 20-25 guests; shallow pan 15 guests; half pan serves 8-10 guests approximately. Pasta with Lucy’s Sauce …………..…………….…….. $50.00 full; $37.50 shallow; $25.00 half Pasta with Marinara Sauce ………….…………………. $50.00 full; $37.50 shallow; $25.00 half Cavatelli with Broccoli, Oil, and Garlic ……..…......….. $50.00 full; $37.50 shallow; $25.00 half Baked Ziti …………………………………..……..…. $60.00 full; $45.00 shallow; $30.00 half Macaroni and Cheese …….……………………………. $60.00 full; $40.00 shallow; $30.00 half Pasta with Vodka Sauce ……….…………………….… $60.00 full; $45.00 shallow; $30.00 half Pasta with Alfredo Sauce …….………………....……… $60.00 full; $45.00 shallow; $30.00 half Pasta Alla Bistro …………….….……..………….……. -
BAKING, ROASTING and COOKING with the Miele Oven
BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de). -
Wedding Menu 2017
Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander