Catering Menu In-Store Use Only

Total Page:16

File Type:pdf, Size:1020Kb

Catering Menu In-Store Use Only CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods.................................... 2 - 6 Salads/Vegetables ...................................................... 7 - 9 Entrees & Rice............................................................. 10 - 15 Specialty Entrees......................................................... 16 - 17 Desserts...................................................................... 18 - 19 Sides / Extras .............................................................. 20 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.............................................. 21 Lunch Boxes................................................................ 22 Vegetarian Lunch Boxes • Meat Lunch Boxes Pick-A-Menu............................................................... 23 Buet-Style Choices • V.I.P. Menu Testimonials ............................................................... 24 Oderin i fas an eas! To order online, please visit: holylandbrand.com CLICK ON CATERING LINK To discuss meal planning for an upcoming event, contact our Catering Specialist at: [email protected] or call 612-781-2627 ext. 105 Some items may not be available • Prices are subject to change without notice. APPETIZERS, DIPS & FINGERFOODS PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Baked & smoked eggplant blended with Tahini, fresh lemon juice, fresh garlic, sea salt, and extra virgin olive oil. $19.99 3 Lb. Tray SERVES 12 14 PEOPLE Per lb.... $ 6.99 SERVES 3 4 PEOPLE Baked and smoked eggplant mixed with chopped roasted bell peppers, parsley, walnuts, extra virgin olive oil. Topped with pomegranate molasses, walnuts, parsley, and fresh pomegranate (seasonal) $23.99 3 Lb. Tray SERVES 12 14 PEOPLE Made with freshly ground garbanzo beans (chickpeas), and carefully mixed with Tahini (sesame paste). Blended with lemon juice, fresh garlic and extra virgin olive oil. $19.99 3 Lb. Tray SERVES 12 14 PEOPLE Per lb.... $ 6.99 SERVES 3 4 PEOPLE Order online at: Some items may not be available www.holylandbrand.com 2 Prices are subject to change without notice. APPETIZERS, DIPS & FINGERFOODS PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Made with freshly ground garbanzo beans (chickpeas), and carefully mixed with Tahini (sesame paste), lemon juice, chopped tomato & cucumber pickles, fresh garlic, and extra virgin olive oil. $23.99 3 Lb. Tray SERVES 12 14 PEOPLE Picked cauliower and peppers combined with variety of the world’s nest olives – a “must have” for complementing any Mediterranean and Middle Eastern meal. $19.99 3 Lb. Tray SERVES 2530 PEOPLE Our grape leaves are rolled and stued with a savory mix of rice, chopped green herbs and spices – then slowly cooked in a lemony both and seasoned with Mama Fatima’s ingredients. $6.99 Per Dozen SERVES 68 PEOPLE Each ......$ .69 Order online at: Some items may not be available www.holylandbrand.com 3 Prices are subject to change without notice. APPETIZERS, DIPS & FINGERFOODS PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Ground chickpeas, mixed with parsley, cilantro, garlic and Holyland spices – then deep fried until golden brown. $6.99 Per Dozen SERVES 57 PEOPLE Each............ $ .69 Enjoy with a side of mixed pickles............ $3.99 lb. Spiced Ground Beef & ONE DOZEN SERVES Lamb Samosa ABOUT 6 PEOPLE $8.99 Per Dozen Spiced Chicken Samosa $8.99 Per Dozen Vegetable Samosa Potatoes, peas, green chili peppers, salt, parsley $7.99 Per Dozen Beef Samosa SERVE ONE PIECE $12.99 10 Pieces PER PERSON Lamb Samosa $12.99 9 Pieces Tandoori Chicken Samosa $12.99 10 Pieces Vegetable Samosa $12.99 12 Pieces Order online at: Some items may not be available www.holylandbrand.com 4 Prices are subject to change without notice. APPETIZERS, DIPS & FINGERFOODS PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order MINIMUM 12 SLIDERS PER ORDER Arabic Beef Falafel Arabic Chicken Shawarma Crushed Falafel Shawarma Thinly sliced beef and mixed with Thinly sliced boneless lamb marinated with Tahini Salad whole chicken marinated Holyland spices mixed (whole Falafel shown with Holyland spices mixed with red onions for photo purposes) with cucumber pickles and Tahini Sauce $1.49 ea. and Lianne Sauce $1.99 ea. $1.99 ea. Thinly sliced Markouk (Lavash) bread stued, rolled and baked to crispy, delicious tenderness. FILLING CHOICE 30 PC. TRAY 60 PC.TRAY Arabic Beef 24.99 44.99 Arabic Chicken 24.99 44.99 Falafel 19.99 34.99 2 TRAY SIZES Mosakan 19.99 34.99 AVAILABLE Onions sauteed in extra-virgin olive oil and sumac A traditional Palestinian dish. Onions sautéed in extra Enjoy Mama Fatima’s famous homemade Kubbeh! Fresh minced virgin olive oil, spiced with sumac, and topped with ground beef mixed with pine nuts and Holyland spices - then roasted pine nuts on a delicious tandoori nan bread. stued in bulgar wheat shells and deep fried. $19.99 10-Piece Tray Minimum Order $17.99 Per Dozen Order online at: Some items may not be available www.holylandbrand.com 5 Prices are subject to change without notice. APPETIZERS, DIPS & FINGERFOODS PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order (Manakish) A traditional Middle Eastern variety of traditional thick pita bread delicacies. MINIMUM ORDER (4) Zatar Pies (Dry Thyme) $7.99 MINIMUM ORDER (4) Cheese Pies Pies are baked whole - then cut into quarters and $7.99 served as 16 wedge-size bites (Arayas Bread) Pita bread sandwiches stued with minced beef & lamb, tomato, onion and our famous Holy Land spices. Baked to perfection and cut into halves or quarters. MINIMUM ORDER 10 Pitas $29.99 EACH PITA CUT INTO 2 HALVES OR 4 QUARTERS Chopped spinach, feta cheese, onions and seasoning. Wrapped in layered llo dough pastry with olive oil. Choose: • Three Cheese Blend • Spinach & Cheese 1 Dozen $13.99 SERVES ABOUT 12 PEOPLE Order online at: Some items may not be available www.holylandbrand.com 6 Prices are subject to change without notice. SALADS / VEGETABLES PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order A traditional Middle Eastern salad blended with Romaine lettuce, fresh cucumber, tomatoes, and served with a side of our house lemon mint dressing. 3 Lb. Tray $19.99 SERVES 10 12 PEOPLE Add’l Per lb. ........ $ 6.99 SERVES 3 4 PEOPLE This avorful salad is a family favorite. Finely chopped lettuce, bell peppers, green onions, and tomatoes. Mixed in Mama Fatima’s favorite lemon mint salad dressing. Add dried cranberries for a special twist. $23.99 3 Lb. Tray SERVES 10 12 PEOPLE Add’l Per lb. ........ $ 7.99 SERVES 3 4 PEOPLE Chopped Romaine lettuce, tomatoes, fresh cucumber, and feta cheese. Topped with Greek peppers, olives, fresh chickpeas,oregano, and Greek Sauce to bring the regional avors of Greece to your meal. $19.99 3 Lb. Tray SERVES 10 12 PEOPLE Add’l Per lb. ........ $ 6.99 SERVES 3 4 PEOPLE Order online at: Some items may not be available www.holylandbrand.com 7 Prices are subject to change without notice. SALADS / VEGETABLES PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Finely minced parsley, chopped with tomatoes, green onion, quinoa, seasoned with a blend of lemon juice, salt and extra virgin olive oil. 3 Lb. Tray $23.99 SERVES 10 12 PEOPLE Add’l Per lb. $ 7.99 SERVES 3 4 PEOPLE Fresh diced tomatoes, jalapeños, and green onions mixed in a avorful lemon juice and extra virgin olive oil blend. $23.99 3 Lb. Tray SERVES 10 12 PEOPLE Add’l Per lb. $ 7.99 SERVES 3 4 PEOPLE Fresh cucumbers and tomatoes are diced into small cubes and mixed with Tahini sauce, fresh garlic and a blend of lemon juice. A healthy, refreshing addition to any meal! $19.99 3 Lb. Tray SERVES 10 12 PEOPLE Add’l Per lb.. $ 6.99 SERVES 3 4 PEOPLE Order online at: Some items may not be available www.holylandbrand.com 8 Prices are subject to change without notice. SALADS / VEGETABLES PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Diced fresh cucumber seasoned with dry mint, lemon juice and mixed in a Holylandyogurt blend. $19.99 3 Lb. Tray Serves 10 - 12 people Add’l Per lb..... $ 7.99 Serves 3 - 4 people Create your own salad or dress a sandwich with chopped lettuce and thinly sliced onions and tomatoes topped with sumac. PLEASE NO SUBSTITUTIONS Carefully selected for you to eat and enjoy with other delicious tastes of Holy Land. $19.99 3 Lb. Tray Serves 10 - 12 people Add’l Per lb..... $ 6.99 Serves 3 - 4 people Order online at: Some items may not be available www.holylandbrand.com 9 Prices are subject to change without notice. ENTREES & RICE PLEASE NO SUBSTITUTIONS Bread and Sauces not included...see Page 20 to order Tender layers of Holyland’s own specially seasoned beef & lamb slow-roasted on a red hot rotisserie. $9.99 Per Lb. SERVES 23 PEOPLE Tender chunks of chicken thigh, marinated in Holy Land special spices, cooked with sautéed onion,and Holyland’s garlic lemon mix. $9.99 Per Lb. SERVES 23 PEOPLE Beef and Lamb marinated in a blend of special Holy Land spices, slow-cooked on a rotisserie spit and sliced. Traditionally eaten with a side of our house mix tahini.
Recommended publications
  • Albany Tri-City Café November 2018 Monday Tuesday Wednesday Thursday Friday
    ALBANY TRI-CITY CAFÉ NOVEMBER 2018 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 Latin Roast Pork 2 Baked Tilapia with Yellow Rice Herbed Tomato Sauce Cuban-style Black Beans Creamy Polenta Pineapple Coleslaw+ Zucchini Pepper Sauté Warm Pear Crisp Salad, Fresh Fruit 5 Herb-Garlic Baked Chicken 6 Three-Bean Chili & Grated 7 Albondigas 8 Fish Veracruz 9 Paprika Baked Chicken (quarter) Cheddar (with soy crumble) Savory Stuffing (Mexican beef meatball soup) Brown Rice Scalloped Potatoes Brown Rice Broccoli+ Whole Wheat Roll Garlic Green Beans Bavarian Red Cabbage+ Mixed Green Salad with Garbanzo Soup du Jour Beans & Dressing, Ambrosia Garden Salad with Soup du Jour, Seasonal Fresh Whole Wheat Roll & Butter Fruit Warm Spiced Peaches Seasonal Fresh Fruit Seasonal Fresh Fruit 12 VETERAN’S DAY HOLIDAY 13 SUNDAE TUESDAY Cheesy Veg- 14 Hearty Beef Minestrone 15 Chicken & Sausage Gum- 16 Baked Lemon Caper Fish etable, Egg & Bread Casserole Soup bo (no pork) (Strata) Mac & Cheese Green Salad & Dressing Steamed Brown Rice Seasoned Red Potatoes Creamed Spinach* Whole Wheat Roll Collard Greens Mixed Greens & Dressing Soup du Jour Seasonal Fresh Fruit 3-Bean Salad Warm Fruit Compote with Oatmeal Cinnamon Applesauce+ Seasonal Fresh Fruit topping 19 BBQ Chicken Thigh 20 Indian Vegetable Curry 21 THANKSGIVING MEAL/ 22 23 Seasoned Greens (vegetarian, with tofu—mild) BIRTHDAY DINNER HAPPY THANKSGIV- THANKSGIVING HOLIDAY Polenta Brown Basmati Rice Roast Turkey/Gravy ING! SENIOR CENTERS CLOSED Coleslaw+ Garlicy Spinach* Savory Dressing SENIOR CENTERS Seasonal Fresh
    [Show full text]
  • February Menu- 2012
    FEBRUARY MENU- 2012 Pri Pri Pri Pri Sun. Mon Tue Wed Thu Price ce ce ce ce Chicken Piccatta : served with 18 1/2pizza 1st rice and sauteed vegetables 29-Jan 30-Jan 30-Jan Pizza 11.00 whole Week Beef Fajita : served with rice 22.00 18 and sauteed vegetables Beef Stroganoff: in brown Beef Planket : with Baked Macaroni : with Fish Pizza : served with 18 18 21 mushroom sauce with white 18 1/4pizza parsley potatoes and rice minced meat rice and grilled vegetables 6.00 2nd rice& grilled vegetables Pizza 1/2pizza Week Chicken Grilled : with Turkey piccatta with Demi 11.00 whole Shish Fish : with crocket Beef Planket: with red rice 21 mashed potatoes and yellow 18 18 glass: potato herbes& grilled 18 22.00 potatoes and khalta rice and vegetables rice Vegetables Grilled Fish Fillet With Chicken Kofta : served Beef Cavarilly : served with Shish Tawook : With 18 Oriental Sauce : with red 21 with potatoes parsley 18 18 potatoes and Mexican rice grilled Vegetables & Rice 1/4pizza rice and tahina salad and rice 6.00 3rd Sesame Beef Stir-fry: Pizza 1/2pizza Week Spaghetti Bolognese : Kabsa : arabian chicken rice marinated beef steak Fish pizza : with red rice 11.00 whole 18 spaghetti with bolognese 18 18 21 and grilled vegetables .Asian cooked served with and tahina salad 22.01 sauce vegetables and rice . Cordon blue : with grilled Kabab Halla(Beef Polo Neapolitan : served Pasta with piesto: and 1/4pizza 18 18 vegetables & potato with 18 Goulash): with grilled 18 with spaghetti pomodoro cheese with grilled tomato 6.00 4th herbs vegetables& white rice
    [Show full text]
  • Menukaart-ENG-A3.Indd
    SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables
    [Show full text]
  • Rice & Bread : Sri Lankan Style Ebook Free Download
    RICE & BREAD : SRI LANKAN STYLE PDF, EPUB, EBOOK Sylvia N Perera | 42 pages | 17 Nov 2020 | S.G.Perera | 9780998525143 | English | none Rice & Bread : Sri Lankan Style PDF Book Such a small thing but it instantly brings memories of the island to my mind. Finely Chopped Chili Peppers. When I crave Sri Lankan food, it is not the curries I desire—it is the mallungs or mallums. Thanks for sharing the recipes with us! The fragrance should hit you by now -Gradually add the rice, stir to mix in all the ingredients and fry the rice, once this is done add the water. Sorry, there are no retailers available for store pickup in this location. She is the founder of Sihela Consultants. Curry powder can be roasted — which means that all the ingredients were roasted prior to grinding process — or unroasted. Pol sambol or pol sambola is the perfect example. Customer responsible for all applicable taxes. Hungry Lankan. How much rice do you measure per person? Ingredients Servings. But if you like cooking Sri Lankan food do you have any recipe suggestions? Then add the chicken. Add a tablespoon of oil and knead it a little more and rest for some time outside. Remove the cardamom pods, cloves, and pandan leaves. The traditional method for preparing pol sambol is to grind the ingredients on a rectangular block of granite with a granite rolling-pin, which is known as a miris gala chili stone in Sinhalese. Pol sambol coconut sambol is a traditional Sri Lankan condiment prepared with freshly grated coconut.
    [Show full text]
  • Curry and Comfort: Pasta
    Curry and Comfort: Pasta Share Report Abuse Next Blog» Create Blog Sign In Curry and Comfort I hope you join me in my culinary journey of exotic foods from around the world and comforting foods that make you feel at home... Home Cooking Tips Recipes on Curry and Comfort Stocking the Curry and Comfort Pantry About Me... Awards and News Showing newest posts with label Pasta. Show older posts WEDNESDAY, JULY 13, 2011 Thai Noodles RECIPE CATEGORIES: I have said it before, I love Thai food. I especially like the balance of salt, sweet and sour that American (21) they bring to plate. This one pot noodle dish does just that and it's healthy to boot. I used whole Appetizers (14) wheat spaghetti pasta, no oil, lean ground pork and lots of vegetables. This is one satisfying Awards and News (2) dish that you can feel great about eating. Beverages and Drinks (5) Breads (3) Ingredients: Breads and Muffins (4) 1 pound of spaghetti noodles cooked cakes (9) 2-3 carrots sliced or julienned Chicken (23) 2 stalks of celery sliced thin Chili (2) 1 large bunch of scallions sliced 1 handful of basil chopped (Thai Basil is preferred) Chinese (12) 3-4 cloves of garlic grated Chutneys and Condiments (9) 2 Tbs of grated fresh ginger Curry (31) 1 pound of ground pork Desserts (35) Eggs (2) Sauce: Fusion (2) 1 cup of chicken broth (vegetable broth can be substituted Games (1) for veggie version) General Info (1) 1/4 cup of fish sauce (soy sauce can be substituted) Indian (19) 2 Tbs of soy sauce Kid-Friendly (2) 1/4 cup of sweet chili sauce (available in Asian stores) Middle Eastern (3) 2 Tbs of Sambal Oelek Pasta (10) 2 Tbs of brown sugar Pies (15) Pork (11) http://curryandcomfort.blogspot.com/search/label/Pasta[8/9/2011 11:06:36 AM] Curry and Comfort: Pasta Brown the ground pork.
    [Show full text]
  • Indonesian Food
    HOW TO COOK INDONESIAN FOOD COMMEMORATIVE EDITION In memory of Ailsa Zainu’ddin, 1927–2019 A.G. THOMSON ZAINU’DDIN AUSTRALIAN INDONESIAN ASSOCIATION OF VICTORIA AIA_HowToCookIndoFood_4pp-270619.indd 1 27/6/19 6:57 pm PO Box 527 Carlton South Victoria 3053 ABN 46 660 486 306 www.aiav.org.au Copyright © 2019 Ailsa Zainu’ddin This edition first published 2019 by AIAV Original edition first published 1965 by AIAV Project Managers: Lois Carrington (original edition), Steve Dobney (this edition) Editors: Carolyn Glascodine, Paula Bradley, Steve Dobney Design and layout: Jennifer Johnston (this edition) Cover art: Hugh O’Neill (original edition), adapted by Jennifer Johnston (this edition) Text scanning: Lesley Hutchison and Samuel Clancy Illustrators: Astrid Dahl, Robert Grieve, Henry Salkauskas, Eva Kubbos and senior art students of the Royal Melbourne Institute of Technology (now RMIT University) Printed in Melbourne by Impact Digital Pty Ltd, Brunswick ISBN: 978-0-646-80453-8 Acknowledgements For the original edition: Nila Zainu’ddin thought up the title. The wood engravings were generously lent by the editor of Meanjin Quarterly, Mr C.B. Christesen. The author is grateful to all the members who assisted with publication, distribution and financing of the original book – not to forget those who tested the recipes! For the new edition: Ann McCarthy provided biographical information and the author’s revisions and additions to the original text. Nani Pollard and Tesna Copeland provided advice on the recipes and language. Lester Levinson and Prue Price lent their treasured copies of the original editions. AIA_HowToCookIndoFood_4pp-270619.indd 2 27/6/19 6:57 pm FOREWORD IT GIVES ME GREAT PLEASURE to present this commemorative edition of How to Cook Indonesian Food by Ailsa Zainu’ddin, some 54 years after it first appeared in print.
    [Show full text]
  • Healthy Mediterranean Cuisine  
    CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS • FAMILY GATHERINGS WEDDINGS • ANNIVERSARIES • GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL /ZABIHA FOOD SOURCES ANYWHERE Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods......................................... 2 - 6 Salads/Vegetables ........................................................... 7 - 9 Holy Land’s Famous Entrees.............................................. 10 - 15 Specialty & International Entrees...................................... 16 - 22 Lamb / Goat Specialties..................................................... 23 - 27 Desserts........................................................................... 28 - 29 Sides / Extras ................................................................... 30 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes..................................................
    [Show full text]
  • Catering Menu In-Store Use Only
    CATERING MENU IN-STORE USE ONLY HEALTHY MEDITERRANEAN CUISINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. W Cate Al Occasion! CORPORATE EVENTS & MEETINGS FAMILY GATHERINGS WEDDINGS ANNIVERSARIES & GRADUATIONS OPEN HOUSES WE CAN ALSO HOST YOUR SPECIAL EVENT IN ONE OF OUR PRIVATE BANQUET AREAS! For more than 30 Years, Holyland has strived to provide customers with the freshest, healthiest Mediterranean Cuisine available anywhere in the country. This catering menu represents a collection of many cultural favorites, including famous dishes from some of the oldest regions of the world, as well as many non-traditional dishes. OUR INGREDIENTS COME FROM THE VERY BEST NATURALLY HEALTHY HALAL FOOD SOURCES ANYWHERE. Catering Menu Guide PLEASE NO SUBSTITUTIONS ON ITEMS Look for these symbols that identify dietary preferences. INDEX Appetizers, Dips & Fingerfoods.................................... 2 - 6 Salads/Vegetables ...................................................... 7 - 9 Entrees & Rice............................................................. 10 - 15 Specialty Entrees......................................................... 16 - 17 Desserts...................................................................... 18 - 19 Sides / Extras .............................................................. 20 Bread • Sauces • Roasted Tomatoes • Water Soda • Chang Equipment • Place Settings Suggested Serving Sizes.............................................. 21 Lunch Boxes................................................................ 22 Vegetarian
    [Show full text]
  • Culinary Delight with Or Without Other Vegetables, Such As Asparagus
    CULINARY round chilies can be cooked, but are most often eaten as pickles Culinary Delight with or without other vegetables, such as asparagus. by Laura Kelley ant to know a secret? Bhutanese cuisine will be About Chili Peppers the next great discovery of the food world. It is inevitable, because the breadth of ingredients, In Bhutan, chili peppers are W eaten as vegetables and also the variety of dishes, and the enduring ritual use of food, is rivaled only in the much better known cuisines of Korea used in large quantities to flavor and Japan. The diversity of its ingredients and dishes is dishes. Bhutanese long peppers made possible by its varied geography and climate, which are spicy, but they are nowhere ranges from sub-tropical to alpine and from lowland near as spicy as some peppers, to highland. This allows for an extraordinary variety of for instance some Habeneros. foods to be cultivated or gathered and eaten. Bananas They look like robust, finger and oranges thrive in the South while the highlands yield hot peppers but their heat falls the delicious and characteristic yak dairy products used somewhere between a finger in many Bhutanese dishes. hot (which is around 30,000 on the Scoville scale) and a Thai Although many people keep vegetarian, a selection of chili pepper (which can pack meat abounds from the commonly enjoyed pork and over 100,000 Scovilles of heat). chicken, to beef, water buffalo, and yak. The many The long peppers come in three lakes and streams of Bhutan also provide a bounty of colors, green, red, and white fish that range from the familiar river trout to the less and also have a range of heat familiar fresh water shellfish.
    [Show full text]
  • National Dish
    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
    [Show full text]
  • Culturetalk Indonesia Video Transcripts: Family Meals
    CultureTalk Indonesia Video Transcripts: http://langmedia.fivecolleges.edu Family Meals Indonesian transcript: Pewawancara: Kalau di keluarga mbak Wati, makan malam harus kumpul, sama-sama anggota keluarga atau masing-masing? Wati: Eh … di keluarga saya sendiri, karena suami saya kalau pulang kantor itu biasanya lebih dari jam makan malam, jadi otomatis jarang berkumpul. Jadi saya akan menunggu suami pulang kantor, kemudian makan malam bersama. Tapi setiap Sabtu malam, biasanya saya ada makan malam bersama di rumah Bapak ibu mertua dan keluarga yang..ee…rumahnya berdekatan akan datang dan makan malam bersama. Pewawancara: Ada tradisi khusus makan malam di keluarga? Wati: Ee..kalau masalah menu…tergantung acaranya. Jadi kalau misalnya minggu ini, ada anggota keluarga yang berulang tahun, biasanya Sabtu malam..ee…Ibu mertua akan membuat nasi kuning, itu khas untuk merayakan hari ulang tahun. Kemudian kalau misalnya minggu ini ada yang sakit, maka Sabtu malam biasanya ibu mertua akan membuat urap. Itu kalau untuk orang Jawa dipercaya syukuran seseorang sembuh dari sakit, terus memasak urap, dengan ikan teri asin, telur rebus. Pewawancara: Setiap anggota keluarga hari ulang tahunnya selalu dirayakan ? Wati: kalau dirayakan dalam artian mengundang orang …tidak. Tapi eee…kalau membuat nasi kuning hanya untuk anggota keluarga…itu iya. Pewawancara :Jadi nasi kuning sebagai tradisi, kalau begitu ? Wati:Iya, kalau keluarga saya nasi kuning tradisi atau kita ganti nasi kuning dengan nasi uduk. Pewawancara: Saya tahu di Indonesia itu nasi menjadi makanan pokok. Kayaknya kalau belum makan nasi kita belum dibilang sudah makan. Wati: betul Pewawancara: Gimana di keluarga mbak Wati ? Wati: aaa….sama. Jadi kalau di keluarga saya tuh tidak ada istilah sarapan ringan, itu tidak ada.
    [Show full text]
  • Recipes, Cuisine and Customs of Indonesia September 2012
    Recipes, Cuisine and Customs of Indonesia September 2012 Indonesian Cuisine Indonesia consists of some 13,000 islands, which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90% Muslim, with hundreds of tribes, subcultures, and languages -- and many long and varied histories. Indonesian cuisine reflects this complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal food trinity of fish, coconut and chili. In most of the islands, the staple food is rice. The rice harvest is associated with important rituals: the Javanese, for example, traditionally revere the rice goddess, whose image, fashioned out of rice straw, is carefully placed to protect the harvest from damage. The main meal in Indonesia is usually served at midday; food which was cooked in the morning is set out all at once. Family members help themselves, serving with a spoon and eating with right hands. There is less family gathering or ceremony of communal eating than in other cultures, but there is communal cooking and a strict hierarchy that determines one's role and comportment at the table. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice that Indonesians prefer. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several sambal (spice relishes that are mixed with the food).
    [Show full text]