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A Salad Mak a Salad Makes the Meal Es the Meal
Saladish : a crunchier, grainier, Salad makes the meal : 150 A Salad Makes the Meal herbier, heartier, tastier way simple and inspired salad Salad Cookbooks and vegetable gardening with vegetables recipes everyone will love by Ilene Rosen by Wiley Mullins A collection of seasonally Provides a wide range of salad Best dressed southern salads organized recipes for creative ideas for a variety of meals and : from Key West to salads and vegetable dishes that occasions, in a volume that Washington, D.C. blend a wide range of ingredients, flavors, and includes such dishes as Roasted Beet Salad with textures, features. Goat Cheese and Walnut Dressing, Curried by Vicky Moon Chicken Salad with Mushrooms and Wild Rice, and Much more than a cookbook, Thai Beef Salad with Soy-Lime Dressing. "Best Dressed Southern Salad samurai : 100 cutting- Salads" presents a gastronomic journey from Key edge, ultra-hearty, easy-to- West to Washington, D.C., that showcases 101 Cooking light big book of make salads you don't have to fabulous recipes for every type of salad salads imaginable. be vegan to love by Shaun Chavis by Terry Hope Romero Showcases a plethora of Around the world in 120 salads Taking readers through the salads, from simple side salads : fresh, healthy, delicious seasons, this guide to making to giant, meal-size creations. delicious and healthy entree salads introduces a by Katie Caldesi versatile world of meatless, dairy-free dishes built Presents a collection of healthful on whole-food ingredients and includes recipes for The Everything Salad Book salad recipes from around the flavorful dressings that pack quite a punch. -
Blt-Menu.Pdf
ADDITIONAL LUNCH OPTIONS WEEKDAYS 12:00 - 3:30 PM FRIED PICKLES with Franch dressing 8 THE BLT BLT bacon, lettuce, tomato, yuzu kosho, mustard, basil 12 CHILLED YELLOWFIN TUNA lettuce wraps, white cocktail sauce, pickled PASTA A LA ANNA spaghetti with spicy lemon, dill 18 harissa, red onion and a fried egg 12 TAMALES Tejeda-style, filled with hierloom BEET AND MINT SALAD meyer lemon beans and cheddar cheese, Mexican vinaigrette, granola, ricotta salata 10 oregano 12 BRUSSELS SPROUTS fried with smoked black garlic mayo, macadamia nuts 12 ROMAINE SALAD creamy miso-ginger dressing, french beans, onions, cilantro, CHICKEN MONDAY pickled serrano 8 add chicken breast +6 BLT CHICKEN BUCKET 8 pieces of dark meat, french fries with smokey garlic aioli, OCTOPUS & SHISHITO PEPPERS butter braised greens and cucumber salad stir-fried with celery, lime and mint 15 with chili-green peppercorn crisp 40 CHARRED QUAIL corn nuts, cilantro and PASTA TUESDAY lime with ancho pepper-sunflower seed sauce 1 for 12 OR 2 for 19 BIBB LETTUCE SALAD with creamy burrata, marinated grapes and champagne TOMATO & MAYONNAISE SANDWICH vinaigrette 14 heirloom tomatoes, Duke’s mayo, white bread with the crust cut off 13 RIGATONI beef bolognese, parmesan 16 MORTADELLA SANDWICH provolone, CACIO E PEPE black pepper, pecorino anchovy aioli, pickled cabbage, romano 12 pepperoncinis 12 GARLIC BREAD w/ marinara for dipping 5 AROMATIC CHICKEN SANDWICH charred, spiced dark meat with pickled STEAK ‘DAY’ WEDNESDAY pineapple, cucumber, avocado, basil 13 HAWAIIAN PRIME STEAK THE PARTY MELT beef patty with crispy baked potato stuffed with spinach cheese, caramelized onions, and thinly artichoke dip, salsa and sour cream 19 sliced red onions 12 SIDES FRENCH FRIES plain, hard spiced, OR pecorino and black pepper 6 BRUNCH SPROUT SALAD of quinoa, lemon and SATURDAY & SUNDAY olive oil, dukkah 6 no fuss brunch that’s as delicious as it is easy to walk in for with the BEST BROCCOLI garlic butter, sumac-spiced bloody marys. -
A Good Soil Ecosystem
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO FOODS Topic Objective: At the end of the topic student will be able to understand: Standard specification Lot Mark or Batch Code Presentation Instruction for Use Place of Origin Business Name and Address Storage Conditions Date Tagging Ingredients Name Food Choices and Sensory Characteristics Federal-level regulation Definition/Overview: Agricultural economics originally applied the principles of economics to the production of crops and livestock a discipline known as agronomics. Agronomics was a branch of economics that specifically dealt with land usage. It focused on maximizing the yield of crops while maintainingWWW.BSSVE.IN a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Economics is the study of resource allocation under scarcity. Agronomics, or the application of economic methods to optimizing the decisions made by agricultural producers, grew to prominence around the turn of the 20th century. The field of agricultural economics can be traced out to works on land economics. Henry C. Taylor was the greatest contributor with the establishment of the Department of Agricultural Economics at Wisconsin. Another contributor, Theodore Schultz was among the first to examine development economics as a problem related directly to agriculture. Schultz was also instrumental in establishing econometrics as a tool for use in analyzing agricultural economics empirically; he noted in www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in his landmark 1956 article that agricultural supply analysis is rooted in "shifting sand", implying that it was and is simply not being done correctly. -
Williamsburg Lodge Banquet Menu
BANQUET SELECTIONS Contents Banquet Policies ............................................................................................................................................ 2 Continental Breakfasts.................................................................................................................................. 3 Traditional Breakfast Buffets ........................................................................................................................ 4 Plated Breakfast Selections ........................................................................................................................... 5 Refreshment Breaks ................................................................................................................................. 6 - 7 Beverages .................................................................................................................................................. 8 - 9 Conference ½ and Full Day Break Packages ...................................................................................... 10 - 11 The Snack Shop .......................................................................................................................................... 12 Bento Box Selections ........................................................................................................................... 13 - 14 Plated Luncheon Entrées ..................................................................................................................... 15 - -
DOWNTOWN EATERY — Appetizers
Bulls & Bears — DOWNTOWN EATERY — appetizers Maryland Crab Dip 14 Crab Pretzel 7/12 with Toasted Baguette Warm pretzel, melted cheese & lump crab nestled on old bay cream sauce. Crab Fries 14 Fries tossed in old bay loaded with cheese sauce, pico, Mussels 12 crab meat, shredded cheddar jack White wine, pesto, garlic, served with toast points Nachos Grande 11 Chili Lime Wings 10 Corn tortilla, cheese sauce, pico, cilantro, shredded marinated and grilled chili lime wings, served with cheddar jack, fresh jalapenos shishito peppers add crab 6$, Shrimp 5$, chili lime chicken, 3$ Catfish Taco 10 Thai Chicken Lettuce Wrap 10 Deep fried catfish, pepper slaw, chipotle aioli sprouts, carrot, grilled chicken. finished with peanut sauce & sweet thai chili Fried Pickle Spears 10 Served with ranch dipping sauce Shrimp Toast 12 smoky jumbo shrimp, sundried tomato, confit garlic, Sweet Potato Waffle Fries 10 atop toasted baguette, finished with sherry butter sauce Bourbon Carmel Sauce & Apple butter Chicken Wings 8/14 Pork Belly Lettuce Wraps 12 Spun in your choice of honey old bay, buffalo, chipotle Pan seared pork belly, carrots, alfalfa sprouts, bib BBQ, carolina, spicy garlic & herb lettuce, spicy honey sauce soup & salad Soup of the Day 4/6 Classic Caesar Salad 11 Ask your server house made caesar dressing French Onion 7 Guacamole Salad 15 Mixed greens, cheddar jack cheese, avocado, onion, Chicken, Apple & Gorgonzola roasted red peppers, tortilla strips with chili lime chicken. 15 chipotle ranch dressing. Spinach, gorgonzola crumbles, spicy candied pecans and grilled chicken, apple cider vinaigrette Pistachio Salmon 16 Spinach, cranberries, bleu cheese topped with pistachio Chef's Cobb 15 encrusted salmon. -
Banquet Menus 2013 Pdf.Pdf
PRIVATE DINING MENUS CONTENTS BREAKFAST & BRUNCH PAGE 2 BREAKS PAGE 6 BOXED MENUS PAGE 11 LUNCHES PAGE 13 RECEPTIONS PAGE 19 DINNER PAGE 24 BEVERAGES PAGE 36 A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 1 BREAKFAST & BRUNCH A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 2 CCCONTINENTALCONTINENTAL BREAKFAST BUFFETS BEACH BREAKFAST ~ $19 person TO COMPLEMENT YOUR CONTINENTAL BREAKFAST Fresh Florida Orange and Grapefruit Juices Assorted Breakfast Pastries * Omelettes (Prepared at the Buffet) $8 per person Sweet Butter and Preserves Quiches ( Select one please) $ 6.50 per person Smoked Salmon ~ Lorraine ~ Spinach & Herb ~ Baby Vegetables ~ Ham ~ Potatoes & Sausage ~ Bacon, CHEECA SPECIAL CONTINENTAL ~ $21 person Cheddar Fresh Florida Orange and Grapefruit Juices Smoked Salmon $9 per person with Bagels, Homestead Beefsteak Tomatoes, Onions, Sliced Seasonal Fresh Melons and Tropical Fruits Capers and Cream Cheese Assorted Breakfast Pastries Individual Cereals and Milk $2.50 per person (Skim and Regular Milk) Individual Fruit Yogurts $2.50 per person HEALTHY START ~ $22 person Farm Fresh Scrambled Eggs $5.50 per person Fresh Florida Orange and Grapefruit Juices Tropical Mueslix $4.50 per person with Dried Fruits and Nuts House made Granola Fruit Yogurt Homemade Granola $4.50 per person With Dried Fruit and Nuts Bran Muffins Sliced Seasonal Fresh Melons and Tropical Fruits Juices $30 gallon Mango, Papaya, Guava, Pineapple, Pomegranate, Tomato, V-8, Cranberry All Breakfast Selections include Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Tea * A Chef Attendant is required at $100.00 for a one hour period Prices based on one hour of service. -
Children's Menu
Children's Menu Macaroni and Cheese 14.00 with Soft Bread Stick and Fresh Fruit Cup Grilled Cheese Sandwich 14.00 served with Pickles, Potato Chips, Vegetable Sticks and Dip Crispy Chicken Tenders 14.00 served with Dipping Sauce, French Fries and Fruit Cup Off-Premise Catering substitute Mashed Potatoes, Tater Tots or Macaroni and Cheese for Fries Ham and Cheese Wrap 14.00 with Fresh Fruit and Potato Chips Penne Pasta tossed with Butter and Parmesan 14.00 with Fresh Fruit Cup and Soft Garlic Bread Cheese Lasagne 14.00 with Tossed Salad and Soft Breads Sticks Spaghetti with Red Sauce 14.00 with Caesar Salad and Soft Garlic Bread Tuna Melt with Cheddar Cheese 14.00 served with Chips and Fresh Vegetable Sticks All Beef Hot Dog on a Bun 14.00 served with Baked Beans, Potato Chips and Pickle GF - Gluten Free DF - Dairy Free V - Vegetarian VV - Vegan Food prices do not include tax or service 612.238.4444 www.damicocatering.com page 1 Plated & Served Luncheon Entrées Salads Garden Salad, Cucumber, Tomato, Sweet Red Onion, Parmesan Peppercorn Dressing - GF, V 6.75 Butter Lettuce Salad, Radish, Herbs, Cucumber, Yuzu Buttermilk Dressing - GF, V 6.75 Mixed Baby Greens, Fresh Berries, Shaved Parmesan, Balsamic-Herb Vinaigrette - GF, V 7.00 Arugula and Frisee Salad, Oranges, Strawberries, Pistachio, Elderflower Vinaigrette - GF, DF, VV 6.75 Mixed Greens, Heirloom Grape Tomatoes, Shaved Pecorino, Charred Tomato Vinaigrette - GF, V 6.75 Mixed Greens, Grapefruit, Heirloom Grape Tomato, Pepitas, Saffron Vinaigrette - GF, DF, VV 6.75 Baby Kale, Chickpeas, Watermelon Radish, Roasted Tomato, Parmesan, Almonds, Goat Cheese Dressing - GF, V 6.75 Roasted Beet Salad, Tomato, Fennel, Mint, Arugula, Pumpernickel Crouton, Beet Crema, Herb Vinaigrette - V 7.00 Hot Luncheon Entrées All hot entrées include freshly baked breads with sweet butter, certified organic, free trade dark roast coffee, decaffeinated coffee and tea. -
PIZZAS Specialty Pizzas Add $1.00 for Deep Dish Pizza Gluten Free Dough Is Available (MEDIUM Pizza Only)
MENU PIZZAS Specialty Pizzas - Add $1.00 for deep dish pizza - Gluten free dough is available (MEDIUM pizza only) #1 ROCKY©S MIX (MAKHLOOT) pizza sauce, mozzarella, mortadella mushroom, hotdog, onion, green pepper SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #2 BBQ CHICKEN BBQ sauce, bacon, mozzarella, chicken, red onion SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #3 HAWAIIAN pizza sauce, bacon, mozzarella, ham, pineapple SMALL $11.99 MEDIUM $15.99 LARGE $19.95 #4 ROCKY©S BEST pizza sauce, mozzarella, pepperoni, mushroom, ham, onion, green pepper SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #5 CHICKEN ALFREDO Alfredo sauce, mozzarella, mushroom, chicken SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #6 SUPER SUPREME pizza sauce, bacon, mozzarella, pepperoni, mushroom, ham, Italian sausage, ground beef, red onion, green pepper SMALL $12.99 MEDIUM $17.99 LARGE $21.99 #7 MARGHERITA garlic sauce, basil leaves, sliced tomato, mozzarella SMALL $11.99 MEDIUM $15.99 LARGE $19.99 #8 ROCKY©S SPECIAL (MAKHSOOS) pizza sauce, bacon, mozzarella, mushroom turkey, ham, salami, red onion, green pepper SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #9 MEAT LOVER pizza sauce, bacon, mozzarella, pepperoni, salami, ham, Italian sausage, ground beef SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #10 CHICKEN PARMESAN pizza sauce, mozzarella, chicken, diced tomato, parmesan SMALL $11.99 MEDIUM $14.99 LARGE $19.99 #11 VEGETARIAN pizza sauce, spinach, mozzarella, mushroom, onion, green pepper, black olives, diced tomato, broccoli SMALL $11.99 MEDIUM $16.99 LARGE $20.99 #12 BACON & SPINACH garlic, -
L U N C H M E
MUST SHARE ENTRÉES Focaccia di NoPo $16 R.H. Clay Salad $26 whipped ricotta w/ true, aged balsamic jumbo shrimp, blue crab, young lettuces, & fresh basil cucumber, hearts of palm, tomato & jicama Italian Spinach & Cheese Dip $16 SALADS SANDWICHES w/ a lemon vinaigrette blend of parmesan & mozzarella cheese, ADD PROTEIN all sandwiches served w/ choice of side salad or fries Crab & Avocado Toast $24 spinach, garlic oil served in a bread bowl Sliced Steak $12 | Chicken $8 | Salmon $12 Steak Sandwich $18 sliced avocado, jumbo lump crab, cucumber w/ crostinis Shrimp $12 | Lump Crab $14 pepper jack cheese, roasted red peppers, & tomato on 7 grain bread L APPETIZERS Cobb Salad $12 lettuce, caramelized onions, tomato confit Smoked Salmon + Schmear $18 bibb lettuce, boiled egg, bacon, avocado, w/ chipotle mayo on ciabatta w/ bagel & traditional accoutrements U Soup of the Day $8 tomato, onions & blue cheese Mortadella Sandwich $14 Chicken Paillard $22 tomato, arugula, fresh Tomato Basil Soup $8 Baby Kale & Quinoa Salad $14 w/ marinated tomato & arugula N baby kale, sunflower seeds, dried mozzarella w/ basil pesto Burrata $15 Salmon $28 cherries & parmesan Fried Chicken Sandwich $14 C basil pesto, tomato & kalamata w/ w/ braised lentils & dill beurre blanc buttermilk fried chicken, lettuce, pickles, aged balsamic Caesar Salad $12 H hearts of romaine, thyme croutons, shaved onion w/ honey mustard & slaw Red Snapper $32 Baked Oysters w/ butternut squash, spinach & salsa verde $20 parmesan & white anchovies NoPo Burger $16 leeks, parsley, garlic w/ -
Elementary School
AUS 2019 Elementary School April 28th to May 2nd AUS 2019 Sunday Monday Tuesday Wednesday Thursday Pancakes Cheese sausage fatayer Assorted croissant with jam Sausage Burrito Cheddar Breakfast N/A Drizzle of honey Orange smiles and Zaatar Cheese Banana Milk Apple Watermelon Milk Grapes Milk Milk Snack N/A Oat cookies Banana cereal and nuts Samosa Peanut butter and Jam Chicken Nuggets Mac and Cheese Chicken Nuggets Chicken Tender Wrap N/A Fries Roasted Pita Homemade potato wedges Crackers Lunch Seasonal Salad Watermelon Greek Salad Caesar salad Fruit Oranges Oranges smiles N/A Grilled vegetables Steamed Broccoli Vegetable Ratatouille Grilled Zucchini Second option N/A Club Croissant Halloumi Chicken Salad on bun Toasted Cheese with Chicken Salad mortadella Sandwich Afternoon snack N/A Cheese Sandwich Pizza Cheese Arayes Popcorn May 5th to 9th AUS 2019 Sunday Monday Tuesday Wednesday Thursday Pancakes and Waffles Plain Omelet Cheese Fatayer Pancakes Zaatar and Cheese Fatayer Breakfast Maple Syrup Slice of Bread Cucumber and tomato Maple Syrup Fruits Apple Banana Orange smiles Fruits Milk Milk Milk Milk snack Strawberry Jell-O Dark -Chocolate Flavored Milk Jam Sandwich Custard pudding with dark Sandwich chocolate drizzle Spaghetti w/ Meat Whole wheat Pizza Popcorn Chicken Spaghetti with tomato sauce Chicken Nuggets Sauce thin crust Seasonal fruits French Fries Lunch Coleslaw Oranges Cheese Bread Salad Cookies Watermelon Oranges Fruit Banana Grilled vegetables Steamed vegetables Vegetable Ratatouille Vegetable Ratatouille Grilled zucchini -
C O O K I N G C L a S S
C O O K I N G C L A Cooking School Summer Camps S Corporate Culinary Team Building S Children’s Cooking Birthday Parties E Private Cooking Parties Full-Service Catering S MAY 710 South Avenue West, Westfield, NJ 07090 (908) 232-5445 THRU www.classicthyme.com OCT. 2020 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue Four Mondays, 4-6 PM, Oct. 5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student Drop-Off No Adults except Class Four - 1 Adult Guest Permitted to stay. To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand. This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances. As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created. Menus Kid’s Favorite Foods Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars. Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Cornflake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies. Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies. -
The Architecture of Hagia Sophia
The Voice of the West Village WestView News VOLUME 16, NUMBER 7 AUGUST 2020 $2.00 Turkish President Recreates Ancient Conquest By George Capsis I was a bit surprised at my own shock and, deathbed at his mother’s pleading. yes, anger when I read in the New York Times The language spoken in Byzantium then, that the Turkish President Recep Tayyip now Turkey, was Greek, of course, and many Erdogan had announced that the Turk- Greeks still live in Turkey, with families dat- ish government would again take over the ing back centuries. One of those families 1,500-year-old Hagia Sophia—also called is—or more correctly, was—mine. Church of the Holy Wisdom—and use it Very soon after a Greek meets another as a mosque. Greek for the first time, the classic question Turkish newspapers showed crowds pops up, “Where does your family come cheering at regaining something they obvi- from?” If it is from the Peloponnese, the ously feel is a part of their historic tradition largest segment of that island-fragmented going back to the surrender of the Byzantine country, the answer might be “Langadia,” Empire to the Muslim invasion in 1453, which is where my wife’s family came from when Hagia Sophia was converted into a (her maiden name was Geanacopoulos); mosque and remained so until 1934 when but if you ask that question of a Greek it was made into a museum (it has been one whose family came from Turkey, he will of the most frequently visited museums in answer, “My family is from Asia Minor,” the world).