Cold Appetizers

Total Page:16

File Type:pdf, Size:1020Kb

Cold Appetizers Cold Appetizers item amount price Salmon caviar with butter 20\10 120 Homemade salted spicy salmon fillets 50 90 Soft-salted trout 50 90 Boiled sturgeon 75 260 Homemade salted petals of amber trout 50 90 Smoked eel 50 175 Assorted fish 200 430 Soft-salted salmon, soft-salted trout, smoked eel, red caviar Silvery herring with onions and oil 100 120 Boiled tongue 50 85 Basturma 50 90 Semi-smoked sirloin in red pepper Sudzhuk 50 90 Cold baked pork with spices 50 90 Homemade sausages 100 90 Chicken roll with cheese and herbs 50 75 Assorted meat 350 398 Tongue, cold baked pork, homemade sausages, chicken roll Assorted salo (cured slabs of fatback) with mustard 200/20 160 Beef in Tsakhton sauce 150 155 Tongue in Tsakhton sauce 150 155 Homemade jellied beef and poultry 260/20 170 Chicken satsivi 250 145 Homemade cheese (suluguni, chechel, brynza) 200/30 198 Overseas cheese (brie, marble, Dorblue , mozzarella) 200/30/20 388 Assorted fresh vegetables (cucumbers and tomatoes) 200 98 Assorted fresh vegetables 540 270 (cucumbers, tomatoes, sweet pepper, black olives, herbs) Assorted fresh herbs 50 58 Pickled vegetables 200 98 (soft-salted cucumbers, tomatoes, red cabbage) Pickled vegetables 600 298 (soft-salted cucumbers, cask tomatoes, red cabbage, hot pepper, garlic, red tomatoes, sour cabbage) Sour cabbage with cranberries 200 98 Marinated mushrooms with onions and oil 150 125 Eggplants with walnuts 100 135 Beetroot pkhali 100 78 Cabbage pkhali 100 78 Green beans pkhali 100 78 Lobio 150 70 Green or black olives 100 85 Butter 20 20 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Salads Lettuce mix with vegetables and tender salmon steak 250 245 Salad with salmon and seafood 250 425 (Kiwi mussels, prawns, squids) dressed with oyster sauce) Salad with smoked eel, green and black olives 150 210 Lettuce mix with scallops and shrimps with an original dressing 200 430 Salad with mussels, salmon, lettuce and garlic croutons 200 195 and cheese, dressed with cocktail sauce Seafood salad with cucumbers, tomatoes and a celery 200 245 Caesar salad with tiger prawns 260 260 (lettuce, tiger prawns, garlic croutons, Parmesan, Caesar dressing) Caesar salad with salmon 260 240 (soft-salted salmon, lettuce, garlic croutons, Parmesan, Caesar dressing) Spicy salad with celery, chicken fillet and apple 200 185 Caesar salad with smoked chicken 260 198 (smoked chicken fillet, lettuce, garlic croutons, Parmesan, Caesar dressing) Herring “under a fur coat” with vegetables 200 130 Salad with chicken filler, fried mushrooms 200 185 and pickled cucumbers Warm salad with beef sirloin, champignons in cream sauce 250 340 Salad with beef sirloin, vegetables and lettuce, 200 258 dressed with soy sauce Meat salad “Olivier” 200 110 Salad with chicken liver and Parmesan, 200 220 dressed with cream sauce Tongue salad with tomatoes and green peas 200 190 Fresh vegetable salad with oil 200 75 Fresh vegetable salad with sour cream 200 78 Greek salad 250 145 Beetroot salad with walnuts 200 98 Sour cabbage with yellow boletus 200 95 Hot Appetizers Marine kingdom (scallops, tiger prawns, Kiwi mussels) 300/40 640 with Dorblue cheese and cream Sea scallops with champignons in cream sauce 300 425 Giant Kiwi mussels baked 3 pcs 185 with Parmesan cheese and tomatoes Little shashliks from tiger prawns 165 360 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Fried shrimps with garlic 100 98 Boiled shrimps 100 95 Julienne with seafood 120 138 Julienne with chicken fillet and champignons 120 128 Champignons stuffed with cheese 200 155 Cheese balls 100 95 Fried cheese 100 98 Cheese fried in corn flakes 100 130 Cheese fried in almond flakes 100 130 Assorted fried cheese 150 175 Eggplants baked with vegetables and cheese 200 220 Soups Sturgeon solyanka 300 295 Salmon ukha 300 155 Chicken broth with egg 300 50 Homemade noodles soup 300 95 Beef hashlama 400 195 Lamb hashlama 400 225 Meat solyanka 300 165 Georgian solyanka 300 190 Borshch with pampushkas 400 110 Pea soup with smoked meat 300 98 Cheese and mushroom soup 200 170 Cream soup with mussels 250 220 Okroshka with kefir 300 130 Main Courses Salmon steak 150 265 Trout baked in foil 250 285 Fried trout за 100 155 Fried Black Sea plaice за 100 420 Fried Black Sea surmullet за 100 110 Russian-style Perch 300/100 245 (perch fillet baked with potatoes and cream sauce) Fish zrazy from perch with king prawns and spicy sauce 135/40/20 320 Lamb brisket with grilled vegetables 300 420 Lamb shin baked with special sauce за100 140 Beef in special marinade (entrecote) за100 160 Beef medallions with grilled vegetables 100/100/30 345 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Stewed beef with vegetables in a pancake envelope 300 370 Beef sirloin with mushrooms and sour cream (skoblyanka) 220 295 Roasted pork sirloin 200 280 French-style meat 200 210 Roast pork 350 245 Homemade dolma 250 210 Tobacco mini chicken 1/500 275 Chicken roulade with spinach, cheese and champignons 170 198 Hotpot with chicken giblets (in cheese and cream sauce) 250 235 Side Dishes and Vegetables Stewed rice 150 50 French fries 100 50 Potato slices with spices 100 50 Boiled potatoes with dill 150 50 Baked potatoes with cream 200 98 Baked potatoes with mushrooms and cheese 300 110 Ragout with baked vegetables 150 120 Cauliflower with mushrooms 300 148 Homemade drinks Strawberry water 1l 260 200 52 Cranberry water 1l 260 200 52 Compote with fresh fruit 1l 260 200 52 Banana milkshake 300 98 Strawberry milkshake 300 98 Airan 1л 150 400 60 Matsoni 250 60 Fresh Squeezed Juice Orange 200 125 Grapefruit 200 125 Apple 200 125 Carrot 200 90 Pineapple 200 190 Carrot and Apple 200 95 Carrot and Celery 200 165 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Dishes prepared on the grill Brisket of veal for 100 480 Lamb rack on ribs for 100 460 Sturgeon shashlik for 100 480 Salmon shashlik for 100 225 Spit-grilled trout for 100 155 Shashlik from beef sirloin for 100 230 Shashlik from pork neck for 100 140 Shashlik from pork brisket for 100 140 Shashlik from pork fillet for 100 140 Shashlik from lamb fillet for 100 190 Shashlik from lamb loin for 100 210 Shashlik from beef liver for 100 110 Shashlik from chicken for 100 90 Shashlik from chicken wings for 100 75 Kebab from lamb 200 240 Kebab from chicken 200 175 Kebab from beef 200 190 Potatoes baked in skins for 100 30 Grilled vegetables (tomatoes, bell pepper, eggplant) for 100 65 Champignons for 100 95 Pastry Khachapuri “Narta” 500 255 Khachapuri “Narta” 800 355 Adjara-style khachapuri “Lodochka” 350 135 Adjara-style khachapuri with basturma 370 160 Pie with minced chicken 600 250 Pie with minced veal 600 250 Pie with scallions, eggs and onion 600 225 Lavash 200 28 Rye roll 1 pcs 20 Lavash sheet 1 pcs 6 Flatbread with sesame 200 60 Flatbread with Parmesan cheese, 200 60 sunflower and pumpkin seeds Sauces and spices Tkemali 100 50 Tomato sauce 100 40 Tartar with cornishons 50 35 Tsakhton sauce 100 50 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Sour cream 50 20 Mayonnaise 50 20 Horseradish 25 20 Mustard 25 20 Adjika 25 25 Olive oil 50 25 Soy sauce 25 20 Narsharab 25 25 Desserts MOVENPICK ice cream in assortment 50 90 (strawberry, chocolate, with walnuts and maple syrup) Ice cream with fruit, berry sauce and walnuts 200/90/20 165 Ice cream with chocolate 150/20 85 Ice cream with walnuts 150/20 92 Ice cream with berry and fruit sauce 150/20 80 Ice cream with blueberry jam 150/100 145 Cheesecake with strawberries 150 225 Apple strudel 150 135 Cherry strudel 150 145 Paradise apple baked with walnuts and honey 250 145 Fruit in assortment Assorted fruit (pineapple, grapes, pear, apple, kiwi) 2200 1200 Kiwi for 100 35 Grapes for 100 50 Pear for 100 45 Apple for 100 35 Orange for 100 35 Pineapple for 100 60 Banana for 100 40 Lemon for 100 25 Jam (feijoa, paspberries, blackberries, blueberries) for 100 68 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Aperetif volume (l) bottle 100ml 50ml Martini Bianco 1.0 1520 152 76 Martini Bianco 0.5 880 Martini Rosso 1.0 1520 152 76 Martini Rosato 1.0 1520 152 76 Martini Extra Dry 1.0 1520 152 76 Sparkling Wine and Champagne Moet & Chandon Brut 0.75 5980 Martini Asti 0.75 1890 Krim Brut 0.75 780 Krim white s/dry 0.75 780 Krim white s/sweet 0.75 780 Krim pink s/dry 0.75 780 Krim red s/sweet 0.75 780 Southern Russian Champaign 0.75 780 white s/sweet Bitter/Tinctures volume (l) bottle 100ml 50ml Campari 1.0 2600 260 130 Absent Tunnel green 0.7 3710 530 265 Vodka Russian Standard Platinum 0.5 1300 260 130 Russian Standard Original 0.5 900 180 90 Beluga Gold 0.75 8500 Beluga 0.5 1800 360 180 Finland 0.5 1300 260 130 Finland Red Cranberry 0.5 1300 260 130 Zima 0.5 790 158 79 Etalon Exclusive 0.5 860 172 86 Kalashnikov with a silver star 0.7 980 140 70 White BEREZKA contains birch juice 0.5 650 130 65 Kalinka export 0.5 600 120 60 с 01.10.11 по 31.12.13 Affirm Shumilina K.G. Gin volume (l) bottle 100ml 50ml Beefeater 1.0 3300 330 165 Tequila Olmeca Silver 1.0 3600 360 180 Olmeca Gold 1.0 4000 400 200 Rum Bacardi Superior 1.0 4000 400 200 Bacardi Black 0.75 3000 400 200 Scottish Whisky Glenn Clyde 3 yrs 1.0 2980 298 149 Chivas 12 yrs 1.0 6600 660 330 Chivas 18 yrs 0.75 8475 1130 565 Irish Whisky Jameson 1.0 3800 380 190 Single Malt Whisky Macallan 12 yrs 0.7 6300 900 450 Cognac/Brandy volume (l) bottle 100ml 50ml Hennessy VS 1.0 7300 730 365 Hennessy VSOP 1.0 11330 1130 565 Hennessy XO 0.7 24220 3460 1730 Hennessy XO 0.35 10680 Akhtamar 0.5 2700 540 270 Century of bourgeoisie 5 yrs 0.5 1000 200 100 Kizlyar 5***** 0.5 1250 250 125 Temryuk 3 yrs 0.5 700 140 70 с 01.10.11 по 31.12.13 Affirm Shumilina K.G.
Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • The Mcilhenny Family Settled on Avery Island in 1830. the Place Is a Huge Hill of Rock Salt
    The McIlhenny family settled on Avery Island in 1830. The place is a huge hill of rock salt. Edmun McIlhenny received pepper capsicum seeds from a Mexican soldier during the United Mexican War (1846-1848). In 1868, after the end of the Civil War, determined to turn peppers into income, he invented a spicy sauce using vinegar, Avery salt and chopped capsicum peppers. McIlhenny packed the aged sauce in 350 used cologne bottles and sent them as samples to wholesal- ers. From then until today, the Tabasco brand is associated worldwide as the best hot sauce. TABASCO red sauce is a spicy hot sauce made from peppers, vin- egar and salt. Hot peppers are picked by hand as soon as they ripen to the per- fect shade of bright red, pureed on the same day, mixed with a little salt from Avery Island, placed in white oak wooden barrels and left to ferment for up to three years. After inspection and approv- al by a member of the McIlhenny family, the porridge is mixed with natural cereal vinegar. Numerous stirring and about four weeks later the husks and seeds of the pepper are removed by straining. The fin- ished sauce is then bottled. Original TABASCO® sauce 60 ml, 150 ml Since 1868, Tabasco red sauce has been made from just three natural ingredients: ripe hot red peppers, island salt from the Avery Islands, and distilled natural vinegar. This simple recipe, when executed and grown with the utmost care and attention, produces an incredibly spicy, flavored hot sauce that has been adored for generations.
    [Show full text]
  • Breakfast Menu
    Lime & Chili BREAKFAST MENU VARU BY ATMOSPHERE BREAKFAST MENU FRESH JUICE HONEY Watermelon Acacia Orange Natural Honey Comb Melon Cucumber YOGHURT & SMOOTHIE CEREALS Plain Yoghurt Corn Flakes Mango Yogurt Muesli Blueberry Yogurt Wheat Flakes Banana Smoothie Honey Loops CHEESE AND CONDIMENTS MILK Orange Cheddar Skim Milk Gouda Full Cream Milk Camembert Soya Milk Edam SEEDS BOOSTER Pumpkin Seed, Sesame Bircher Muesli Lime & Chili Sunflower Seeds Granola Bars Flaxseeds WHOLE FRUITS NUTS Green Apple Apricot Red Apple Prunes Banana Broken Cashew Nuts Orange BAKERY BREAD SECTION LETTUCE Butter Croissant Lollo Rosso Pain Aux Chocolat Romaine Lettuce Custard Danish Green Coral Apple Danish Raisin Muffins CONDIMENTS Orange and Pecan Muffins Black Olive Sugar Donuts Pickled Pearl Onion Multigrain Loaf Gherkin Oats and Raisin Loaf Caper Buds French Baguette Loaf Gluten Free Bread COLD CUTS Banana Bread According to Availability: White Bread Slice Smoked Mackerel Brown Bread Slice Chicken Mortadella Ham FLAVORED BUTTER Salami Napoli Plain Salted Butter Chorizo Herb Butter Dehydrated Olive Butter Roasted Garlic Butter BREAKFAST MENU ACCOMPANIMENTS SAMBAR & CHUTNEYS Tabasco Sauce Sambar, Coconut Chutney, Tomato Hp Sauce Chutney, Mint -Coriander -Apple Mayonnaise Chutney with Mustard Seed, Curry Heinz Ketchup Leaves, Dry Red Chili Dijon Mustard Gari HOT BUFFET Hard Boiled Eggs PICKLES Scrambled Eggs Mango Chutney Baked Beans Garlic Pickle Oats Crispy Bacon DRESSINGS & OLIVE OIL Chicken Sausage Lemon Honey Vinaigrette Pork Sausage Thousand Island Buttermilk
    [Show full text]
  • Cook Around the World
    Cook Around the World Traveler and cook Reid Melton's kitchen is a melting pot of flavors and experiences By SARENE WALLACE , NEWS-PRESS CORRESPONDENT, STEVE MALONE / NEWS-PRESS PHOTOS JANUARY 15, 2004 usually of fennel, cumin, fenugreek, mustard and nigella seeds. He mentioned an unrelated walnut tart recipe he discovered during a training session he conducted in Pakistan. From a crowded handmade pottery vase, he pulled out orangewood hand-carved forks from a desert bazaar in Morocco and a spatula from London. He took down his mother's copper pot from a hanging rack. Near it is an Indian metal plate for heating chapatis. He brought the plate (called a tava) from India, where he was a Peace Corps volunteer in the mid-1960s. Before he left on his two-year stay, his mother, Virginia, made sure he had the necessary survival skills: cooking with basic ingredients. "She said, 'There are some things you've got to be able to cook all around the world. You can get butter, eggs and milk, probably, so you've got to be able to cook with those,' " recalled the 60-year-old who moved to Santa Barbara in 1999. His father, Don, was a master with sandwiches, soups and meats. An adventurous cook, his mother was forever exploring other cuisines. But it was egg custard and spinach soufflZˇ that she chose to ready him for the trip. In Central India, he taught the locals his mother's recipes. They, in turn, exposed him to the region's lightly spiced cuisine. While later living in Washington, D.C., Mr.
    [Show full text]
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® The Baltic Capitals & St. Petersburg 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! The Baltic Capitals & St. Petersburg itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: What I love about the little town of Harmi, Estonia, is that it has a lot of heart. Its residents came together to save their local school, and now it’s a thriving hub for community events. Harmi is a new partner of our Grand Circle Foundation, and you’ll live a Day in the Life here, visiting the school and a family farm, and sharing a farm-to-table lunch with our hosts. I love the outdoors and I love art, so my walk in the woods with O.A.T. Trip Experience Leader Inese turned into something extraordinary when she led me along the path called the “Witches Hill” in Lithuania. It’s populated by 80 wooden sculptures of witches, faeries, and spirits that derive from old pagan beliefs. You’ll go there, too (and I bet you’ll be as surprised as I was to learn how prevalent those pagan practices still are.) I was also surprised—and saddened—to learn how terribly the Baltic people were persecuted during the Soviet era.
    [Show full text]
  • Georgian Country and Culture Guide
    Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager).
    [Show full text]
  • Sample Menus
    Weddings at Rosewood Farms 2022 B e c a u s e i t M a t t e r s Congratulations On Your Engagement! Our Mission at Feastivities Events Is to Custom Design Every Detail of Your Wedding Menu to Match Your Definition of Perfection! We Understand That Every Event Is Special and We Will Work with You to Help Create an Experience That Fits Your Style and Vision. We Offer an Impressive List of Enhancements To Further Customize Your Menu. Whether That is an Additional Sweet Treat Or Late Night Bite, We Have You Covered! Your Event Producer Will Be with You Every Step of the Way. We Hope You Enjoy the Enclosed Menu Collection Take a look further to see the details of what we have in store. But... you better grab some snacks, you're going to get hungry! F E A S T I V I T I E S 2 0 2 2 2 c h o o s e o n e G r a z i n g Gather Around the Cocktail Displays as Your Guests Mix & Mingle. Crudités Nouveau Antipasto Display Glass Cylinders and Square Glass Vessels of Varying Heights Tortellini Tossed with Sun Dried Tomatoes and Pesto, Marinated Artichokes, Filled with Fresh Vegetables and Served with Creamy Basil Herb Dip Roasted Asparagus, Grilled Eggplant, Marinated Olives, Pepperoni, Grilled Zucchini, Broccoli Rabe, Roasted Peppers, Ceci Beans, Torta Display Aged Provolone, Fresh Mozzarella and Tomato Salad, Roasted Garlic, Our Chef’s Trio of Cheeses: Sun Dried Tomatoes, Reggiano Parmesan, Smoked Mozzarella, Genoa Pesto, Roasted Red Peppers and Caramelized Onions with Mascarpone Salami, Extra Virgin Olive Oil and Pesto Bacon Peach Jam with Smoked Mozzarella
    [Show full text]
  • La Carta La Historia Del Restaurante Georgiano Kinza Les Interesa a Muchos De Nuestros Visitantes
    La Carta La historia del restaurante georgiano Kinza les interesa a muchos de nuestros visitantes La historia del nacimiento del restaurante georgiano Kinza les interesa a muchos de nuestros clientes. Todo empezó cuando en la primera mitad del siglo XX llegaban a la plaza de Santo Domingo muchos comerciantes de diferentes países. Todos los fines de semana había grandes ferias de flores, fresas y quesos. El queso español más famoso fue el requesón de Miraflores. A estas ferias también venían los comerciantes georgianos que traían sus legendarios quesos georgianos. Suluguni, el queso de Georgia, sorprendió y les gustó a los españoles. Después de un exitoso día de ventas, los comerciantes georgianos caminaban por la calle San Bernardo en busca de diversión, ya que esta calle estaba llena de bares, restaurantes y otros establecimientos. Les encantó el ambiente de la capital española y la amabilidad de las personas. Según las leyendas de que muchos georgianos han permanecido en esta gran y hermosa ciudad. Después de saber que hay historias y leyendas georgianas en Madrid, decidimos abrir un restaurante que estaría lo más cerca posible de este lugar tan histórico. Además, un dato interesante, el nombre "Kinza" o cilantro, es una hierba o condimiento muy popular y ampliamente utilizada en la cocina georgiana. La filosofía principal de Kinza es transmitir la hospitalidad de Georgia a través de la comida, las tradiciones, los bailes folclóricos y los brindis. ¡Te esperamos en nuestro mundo de amistad, diversión y hospitalidad! @kinzamadrid @kinzamadrid
    [Show full text]
  • 40Th Anniversary Dinner Spokane Club Friday, April 28, 2017
    WineMinder, April, 2017 The Spokane Enological Society WineMinder April 2016 HAPPY 40TH ANNIVERSARY, SPOKANE We will have some nostalgia albums at the dinner that date back to 1987! Please stop and ENOLOGICAL SOCIETY!! take a minute at the featured table to appreciate SES will be celebrating its 40th year at our April how long this Club has been having great times! Anniversary Dinner at the Spokane Club ! We Happy Anniversary, Spokane Enological Society! were organized in 1977 as a chapter of the We look forward to spending the evening Pacific Northwest Enological Society in Seattle. celebrating this wonderful date! Sixteen wine enthusiasts started our Club in a small apartment. Many of the meetings were Cheers!! held in bowling alleys and fraternal lodge rooms including the Spokane Police Guild! This group of sixteen brought their enthusiastic interest in wine and organizational wisdom to build the foundation for this ever growing Wine Society. The WineMinder was created early on to keep members informed of the meetings and special events monthly. In 1981, SES found a home at the Moose Lodge and then we later moved to the Knights of Columbus until 2015. Over the years, national and international winery personalities visited the club and membership outgrew the meeting sites capabilities. A waiting list was created which was beyond anyone’s expectations that began this original Society. Last Year’s Dinner Today we are 240 members strong, growing every month, and meeting in a beautiful and bright Southside facility. Each month brings Education Topics added to our web members and their guests to appreciate and learn about wine.
    [Show full text]
  • HOT BUSH PEPPER Tobasco Pepper, Bird Pepper
    HOT BUSH PEPPER Tobasco Pepper, Bird Pepper Capsicum frutescens Solanaceae ECHO® PLANT INFORMATION SHEET Description Peppers are recorded as cultivated in Bolivia and Meso-America ca. 16th century. This many-branched, shrubby perennial herb produces more fruit and requires less water and fertilizer than the sweet varieties. C. frutescens bears fruit that point upward and include varieties such as the Tabasco pepper, the Thai Bird Pepper “Prik Khi-nu” and the Barbados “Wirri-wirri” peppers. Capsicum frutescens L. which is much more pungent than Capsicum annuum L. is used in tabasco, tabasco sauce, and other red chili pepper. Sweet bell peppers, paprika, jalapenos, pimento, and other red pepper products come from Capsicum annuum. Uses There are many varieties of chili peppers, characterized by the amount of capsaicin they contain in their tissues. When a pepper is eaten, the capsaicin found in the placenta irritates tissues in the digestive tract inducing sweating, salivation, flow of gastric juices, runny nose and teary eyes. Capsaicin is used in ointments for sore muscles, shingles and psoriasis. Hot pepper sprays and smokes are used as defense agents and even as agents of torture. Common Names Cultivation Peppers require a long hot season for growth. Day temperatures should be 23o-32o C (75o-90o F). Peppers do not tolerate compacted or poorly- drained soil or weed competition. They respond well to mulches of leaves, compost or plastic and regular irrigation. Peppers should be rotated seasonally and should not follow another solanaceous crop (i.e. tomatoes, potatoes, or eggplant). They grow well in raised beds and in containers.
    [Show full text]
  • Corporate Catering & Event Menu
    Corporate Catering & Event Menu www.bistromarketplace.com 125 Park Avenue New York, N.Y 10017 Tel: 212- 661-3330 Fax: 212- 661-3363 WELCOME! And thank you for choosing Market Place Cafe as your caterer. We are pleased to introduce our new catering menu. For long, we’ve had the adventures of servicing our Clients at many different locations all around Manhattan. Whether you are around the Corner or holding A Board Meeting in lower Manhattan, we can help. Market Place Cafe was created Out of our love for Planning memorable events. MARKET PLACE CAFE is a unique, full-service event planning and catering company for Large or small Corporate and private events. We can handle every aspect of your party, including Exemplary food and Menus, rental needs, location selection and incredible buffet Floral design. Our progressive attitude sets Us apart from other companies and is what gives each Event a signature style. Our goal is to exceed your Expectations with every service we provide. Rest assured that your food will taste as fabulous as it looks. From flavor to presentation, we take pride In providing unique food not only delicious to the mouth, but also to the eye. LET US CATER YOUR NEXT EVENT For question regarding our catering service Market Place party planners are available and ready to assist you. CORDIALLY, YOUR FRIENDS AT MARKET PLACE CAFE 2 Page B R E A K F A S T (Six Guests Minimum Order) Cold breakfast Bagels $3.25 PER GUEST Served with whipped butter, fruit Jam and assorted cream cheeses Full Size Breakfast $4.95PER GUEST Baked full size muffins, danishes, croissants, scones, yogurt loaves and bagels.
    [Show full text]
  • Draft Opening Menu
    Vodka Aperitif Cocktails of the week - Try a 100ml Carafe of Vodka – 4 shots – Flavoured, Plain, Premium and Super Premium - £13.50 -- £17 £7.50 Please see our vodka list for selection Lemon Wheel –Lemon Vodka muddled Dinner Menu Friday 17 October 2014 with three Lemon Wheels, Agave Nectar and topped with Soda. Appetisers Raspberry Tease n' Tart – Soplica Spiced Chickpea Dip with Grilled Flatbread (v) £3.50 Raspberry Vodka shaken with Smalec – Lard with Bacon, Sour Cucumber and Pumpernickel £3.50 Cranberry Juice, Sugar Syrup, Lime & Kabanos with Pickles and Bread £3.50 Lemon Juice. Trzaski – Pork Cracklings with Pear & Horseradish Sauce £3.50 Wine Specials Starters Valpolicella 2011 Borgo Marcellise Barszcz – Hot Beetroot Soup with Pasztecik £5.00 £31.50 - More Body than is usually found Gulaszowa – spiced Beef, Peppers and smoked Sausage Soup £5.00 in Valpolicella with Black Cherry, Dark Hot – Smoked Salmon Salad with Beetroot, Watercress and Horseradish £7.00 Chocolate and sweet liquorice spice. Salad of Figs, Pears, Marinated Sheep Cheese and Pinenuts (v) £7.00 Chateau Lynch Bages Grand Cru Classe Chargrilled marinated Quail with Walnut & Pomegranate Sauce and Kasza £8.50 2002 Pauillac - £98 – A great opportunity to Marinated Herring with pickled Carrots and Onion £6.50 try one of the classics at a bargain price. Very Jewish Style marinated Whiting with sweet pickled Cucumber and Dill Salad £6.50 individual fruit character. Lovely texture, very rich, succulent, and masses of potential. Steak Tartar with Quail Eggs, Gherkins, Shallots,
    [Show full text]