DOCSLIB.ORG

Tuscan Surimi Seafood Salad Kit

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tuscan Surimi Seafood Salad Kit ® TUSCAN SURIMI SEAFOOD SALAD KIT MADE WITH WILD ALASKA POLLOCK DELICIOUS ON-TREND FLAVORS pCONVENIENT AND EASY TO PREP TUSCAN SURIMI SEAFOOD SALAD KIT Introducing a bulk surimi seafood salad kit for deli operators, sold and distributed frozen. The Seafood Salad Kit components allow the operator to make four 4.4 lb. batches of finished salad per case. The operator will combine surimi seafood, Tuscan sauce, and vegetable blend for a finished ready-to-eat refrigerated seafood salad. + + = FEATURES & BENEFITS • Fully cooked surimi seafood INGREDIENT STATEMENT: SURIMI • Made with wild Alaska Pollock Nutrition Facts SEAFOOD [ALASKA POLLOCK, WATER, Serving size 1/2 cup (85g) SUGAR, SOYBEAN OIL, WHEAT STARCH, SALT, POTATO STARCH, • On-trend Tuscan flavors Amount per serving SORBITOL, MODIFIED POTATO STARCH, Calories 130 ARTIFICIAL CRAB FLAVOR, MIRIN WINE • Convenient kit—premeasured and ready to mix % Daily Value* (SAKE, SUGAR, SALT, WATER, YEAST Total Fat 6g 8% EXTRACT), EGG WHITES, SODIUM Saturated Fat 1g 5% TRIPOLYPHOSPHATE, TETRASODIUM Trans Fat 0g PYROPHOSPHATE, CARMINE, PAPRIKA SPECIES INFORMATION Cholesterol 15mg 5% OLEORESIN], TUSCAN TOMATO Sodium 600mg 26% MAYONNAISE {WATER, HERB PASTE Wild-caught in the icy waters of Alaska, Alaska Pollock is the most Total Carbohydrate 13g 5% (LEMON JUICE, CANOLA/OLIVE OIL abundant certified-sustainable wild fish in the world. A member Dietary Fiber 1g 4% BLEND, SUGAR, TOMATOES, GARLIC Total Sugars 5g of the Cod family and similar in flavor, texture, and appearance, PUREE [GARLIC AND CITRIC ACID], DIJON Includes 2g Added Sugars 4% MUSTARD [WATER, VINEGAR, MUSTARD wild Alaska Pollock’s lean, snowy-white meat, delicate texture, and Protein 3g SEED, SALT, WHITE WINE, FRUIT PECTIN, mild flavor make it an extremely versatile, healthy, and sustainable Vit. D 0mcg 0% CITRIC ACID, TARTARIC ACID, SUGAR AND seafood choice. Calcium 12mg 0% SPICE], BASIL, CAYENNE PEPPER SAUCE Iron 0mg 0% [AGED CAYENNE RED PEPPERS, VINEGAR, Potassium 64mg 2% WATER, SALT AND GARLIC POWDER], OREGANO, PARSLEY, SHALLOTS, * The % Daily Value (DV) tells you how much a nutrient COOKING & HANDLING INSTRUCTIONS in a serving of food contributes to a daily diet. 2,000 THYME), SOYBEAN OR CANOLA OIL, calories a day is used for general nutrition advice. DISTILLED VINEGAR, ENZYME MODIFIED HANDLING INSTRUCTIONS: Store all items frozen EGG YOLK, MODIFIED FOOD STARCH, (-17.7°C/0°F) for optimum quality. Do not refreeze. Thaw MICROCRYSTALLINE CELLULOSE, SALT, PACK INFORMATION SUGAR, XANTHAN GUM, LEMON JUICE unopened packages of surimi seafood and sauce overnight under CONCENTRATE, SPICE, POTASSIUM ITEM # 7929692500 refrigerated conditions (0°-3.3°C/32°-38°F) prior to use. DO SORBATE AND SODIUM BENZOATE (AS TUSCAN SURIMI PRESERVATIVES), CALCIUM DISODIUM NOT THAW IQF VEGETABLES. DESC. SEAFOOD SALAD KIT EDTA (TO PROTECT FLAVOR)}. ROASTED PACK RED BELL PEPPERS, ROASTED ONIONS. 1/17.5 LB. PREPARATION INSTRUCTIONS: 1 bag of surimi seafood + 1 SIZE CONTAINS: FISH (ALASKA POLLOCK), bag of sauce + 1 bag of vegetables. WHEAT, EGG, MUSTARD. MAY CONTAIN GTIN# 0 00 79296 92500 7 CRUSTACEAN SHELLFISH (SNOW CRAB). Mix thawed surimi seafood and sauce by hand until flakes shred to desired appearance and texture. Add frozen vegetables until well blended. Do not overmix. Once mixed keep refrigerated and use within 3-5 days. 5303 SHILSHOLE AVE NW, SEATTLE, WA 98107 (800) 367-6065 (206) 783-3474 FAX: (206) 782-7246 E-MAIL: [email protected] www.TridentSeafoods.com © Trident Seafoods Corporation TRFS-1218-5065 POS 5065 12/18.
Load more

Recommended publications
  • Post 60 Recipes
    Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste.
    [Show full text]
  • Small Plates Soups & Salads Noodle Bowls Congee
    SMALL PLATES Edamame 6 Egg Rolls 9 Sweet Chili Sauce Pot Stickers 10 Soy vinegar dipping sauce Vegetable Spring Rolls 10 Sweet & Sour duck sauce Crab Rangoon 11 Spicy plum sauce BBQ Spare Ribs 13 Crispy Dynamite Shrimp 13 Spicy mayonnaise Shrimp Tempura 12 Mirin Dipping sauce Vegetable Tempura 10 Mirin Dipping sauce SOUPS & SALADS House Salad with Ginger Dressing 7 Mixed greens, onions, carrots, julienne tomatoes, daikon threads & Kaiware Marinated Seaweed Salad 7 Sliced cucumber, carrots, in a sesame soy ginger marinade Hot & Sour 7 Chicken broth, bamboo shoots, mushrooms, tofu, dark soy & egg Wonton 8 Shrimp & Pork dumpling with chicken broth and Chinese broccoli Miso 7 Tofu, seaweed, & scallions NOODLE BOWLS Egg Noodles, Chow Fun, or Rice Noodle Vietnamese Pho 15 Fish Balls, Beef Balls, Rare Beef or a Combination Braised Chicken Noodle 14 Shredded chicken, scallions with fresh ho fun Oxtail with Kim chee 14 Braised oxtail with carrots, ginger in beef broth Spicy Seafood Udon Noodle 16 Shrimp & scallops with Chinese broccoli Vegetable Noodle Soup 13 Thin egg noodles, fresh enoki mushrooms, snow peas, yu choy, bean sprouts, scallions & fried shallots CONGEE Rice Porridge Chicken, Beef or Pork 10 Seafood 14 275032 10 /13 SPECIALTY ROLLS Lillie’s Roll 14 Spicy Tuna wrapped inside out, topped with avocado and eel sauce Jersey Shore 16 Soft shell crab, cream cheese, salmon with basil aioli and eel sauce The Boardwalk 18 Crunchy soft shell crab, cucumber, topped with spicy tuna, crab mix and sweet soy The Nugget 18 Shrimp, scallops, Asian vegetables, tempura fried, with spicy ponzu dipping sauce Yum Yum Babe 18 Shrimp tempura, crab mix, cucumber, topped with spicy salmon, avocado with ponzu spicy mayo Dragon 16 Jumbo lump crab, cream cheese, cucumber, masago, inside out, topped with tuna and avocado Hand Grenade 14 Hand Roll scallops, shrimp, masago, tempura crunch Taste of A.C.
    [Show full text]
  • Recipes and Tips Shrimp and Egg Salad a Simple but Filling Salad That Is Quick and Easy to Prepare
    Recipes and tips Shrimp and Egg Salad A simple but filling salad that is quick and easy to prepare. 2 servings 10minutes Ingredients Directions 1/2 head of Broccoli 1. Cut the broccoli into small florets. 3 Boiled eggs Heat water, add salt and boil broccoli. 2. Cut boiled egg into bite- size pieces. 6 Small boiled shrimp 3. Mix the broccoli, boiled egg, boiled Salt to taste shrimp together with KEWPIE KEWPIE Mayonnaise Mayonnaise. Baked Mushrooms with Mayonnaise Topped with aromatic garlic mayonnaise, these baked mushrooms make a great appetizer or party snack. 2 servings 15minutes Ingredients Directions 8 Mushrooms 1. Cut the stems off the mushrooms. 2 strips of Bacon 2. Cut bacon into 5 mm squares. Mix bacon with grated garlic and KEWPIE Minced Parsley (For garnish) Mayonnaise to make the filling. 1/2 tsp. grated Garlic 3. Put the filling into the mushroom and 3 tbsp. KEWPIE Mayonnaise place them on a lined oven safe tray. 4. Bake them at 240℃ for 8 minutes. 5. Sprinkle with minced parsley and serve. Japanese Egg Sandwiches This simple recipe requires no boiling. The egg filling is heated in the microwave and mixed with KEWPIE Mayonnaise. 2 servings 10minutes Ingredients Directions 4 slices of White Bread 1. Beat egg, add milk and salt and mix 3 Eggs well. 2. Heat in the microwave for 2 minutes 2 tbsp. Milk at 500W. Remove and mix lightly, then A pinch of Salt heat again for 1 minute. 2 tbsp. KEWPIE Mayonnaise 3. Allow to cool, add KEWPIE Mayonnaise and mix well.
    [Show full text]
  • 1067616714 - Unipro Foil Mayonnaise Packets 200 Count 12 G
    Diamond Crystal Brands 1067616714 - Unipro Foil Mayonnaise Packets 200 Count 12 G Nutrition Facts Serving Size: 12 g Number of Servings per 200 Amount Per Serving Calories: 90 Calories from Fat: 0 % Daily Value* Total Fat 9 g % Saturated Fat 1.5 g % Trans Fat 0 g Cholesterol 10 mg % Sodium 60 mg % Total Carbohydrate 0 g % * Benefits Dietary Fiber % Sugars A creamy, all-purpose mayonnaise that has a rich, egg flavor. Easy open pouch for 0 g % dispensing onto foods. Complements hamburgers and sandwiches. Popular with all Protein 0 g % patron ages, adds familiar, delicious flavor to favorite foods. Per Srv Per Srv Vitamin A % Vitamin C % Calcium 0% Iron % Ingredients Allergens *Percent DailyValues are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie Calories 2,000 2,500 Soybean Oil, Egg Yolks, Water, High Contains: Total Fat Less than Fructose Corn Syrup, Distilled Vinegar, Sat. Fat Less than Apple Cider Vinegar, Spice, Salt, Lemon Juice Concentrate, Calcium Disodium Cholesterol Less than EDTA added to protect flavor. Contains: Sodium Less than Eggs Total Carbohydrate Dietary Fiber Calories per gram Fat Carbohydrate Protein Handling Suggestions Product Specifications cool dry storage, ambient temperature Brand Manufacturer Product Category Mayo, Sandwich Spreads, & UniPro Diamond Crystal Brands Whipped Dressing Serving Suggestions MFG # SPC # GTIN Pack Pack Desc. Serve with sandwiches 85410 1067616714 10044105605149 100 X200 1.5 ONZ 200/12 gram Gross Weight Net Weight Catch Weight Country of Origin Kosher Child Nutrition 5.87 LB 5.29 LB No US Yes No Prep & Cooking Suggestions Shipping Information Open package and dispense onto food item.
    [Show full text]
  • A Taste of the Peninsula Cookbook
    A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary
    [Show full text]
  • Foodservice Products
    INSPIRATION STARTS HERE These days, big flavor is big news. From Asian to Latin, Mediterranean to main - stream American, there’s a whole new world of flavor opportunities out there. Ready to take a bite of the flavor boom? Kikkoman FOODSERVICE can help. PRODUCTS Now, when you hear “Kikkoman,” you probably think “soy sauce,” right? After all, we’ve been in the soy sauce business for more than three and a half centuries, and today, naturally brewed Kikkoman is the world’s best-selling soy sauce. But Kikkoman means more than soy sauce. Our premium-quality labor-saving sauces and coatings for foodservice are instant flavor makers. No wonder they’re showing up in everything from noodle bowls and new- Asian entrées to burgers, pizza and panini. Of course, we don’t mind being thought of as a soy sauce company. But the next time you’re looking for a little flavor inspiration, remember: At Kikkoman, soy sauce is just 800-944-0600 the beginning. www.kikkomanusa.com PRINTED IN USA © 2008 KIKKOMAN SALES USA, INC. KK08FSPG ® INSPIRATION STARTS HERE These days, big flavor is big news. From Asian to Latin, Mediterranean to main - stream American, there’s a whole new world of flavor opportunities out there. Ready to take a bite of the flavor boom? Kikkoman FOODSERVICE can help. PRODUCTS Now, when you hear “Kikkoman,” you probably think “soy sauce,” right? After all, we’ve been in the soy sauce business for more than three and a half centuries, and today, naturally brewed Kikkoman is the world’s best-selling soy sauce.
    [Show full text]
  • Tofu Katsu & Soy Mayo
    Tofu Katsu & Soy Mayo blueapron.com with Marinated Vegetables & Roasted Broccoli 2 SERVINGS | 30–40 MINS Your meal may look different due to ingredient tweaks Our take on katsu (a Japanese technique for breading that achieves an exquisitely Wellness at Blue Apron crunchy texture), highlights airy panko breadcrumbs and vibrant togarashi, which To find out more about Wellness at Blue Apron visit us at lend beautifully golden brown color to hearty tofu. blueapron.com/pages/wellness VEGETARIAN Ingredients 14 oz Firm Tofu 1 1/4 cups Panko Breadcrumbs 1 Pasture-Raised Egg 2 Tbsps Soy Glaze 1/2 cup Jasmine Rice 2 Tbsps Mayonnaise 1/2 lb Broccoli 1/4 cup Rice Flour 3 oz Radishes 1 Tbsp Soy Sauce 1 Persian Cucumber 1 Tbsp Mirin* 1 Lime 1 Tbsp Togarashi Seasoning** *salted cooking wine **Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds Serve a bottle of Blue Apron wine with this symbol: Crisp & Minerally. blueapron.com/wine 1 Press the tofu 4 Roast the broccoli • Place an oven rack in the • Meanwhile, place the center of the oven, then broccoli florets on a sheet preheat to 450°F. pan. Drizzle with olive oil • Drain the tofu, then place on and season with salt and a paper towel-lined plate. pepper. Toss to coat and Place several layers of paper arrange in an even layer. towels on top, then place • Roast 14 to 16 minutes, or a heavy-bottomed pot (or until browned and tender pan) on top of the paper when pierced with a fork.
    [Show full text]
  • Recipe: Sushi for Kids Chef
    Recipe: Sushi for kids Chef: Charlie Limoggio CEC Servings: 24 slices Quantity Unit Ingredient Prep Notes 1 ½ Cups Sushi rice 2 Tablespoons Rice vinegar 1 Tablespoon Sugar 4 Sheets Nori 2 Tablespoons Mayonnaise Not lite 1 Whole Seedless cucumber Cut into match sticks 1 Medium Avocado Sliced thin Lo‐sodium soy sauce For service Pickled ginger slices For service Wasabi, reconstituted For service 1. Rinse and drain rice 3 times or until water runs clear. Place in a sieve over a bowl. Set aside for 10 minutes to drain. 2. Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes. 3. Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high (100%) for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled. 4. Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 3/4 cup rice over nori, leaving a 2cm strip at 1 short end. Spread 2 teaspoons mayonnaise over center of rice. Arrange one-quarter cucumber, avocado and carrot over mayonnaise. Using the sushi mat, roll up firmly to form a roll. Cut into 6 slices. Repeat with remaining nori sheets, rice, mayonnaise, cucumber, avocado and carrot to make 24 pieces. Sea legs (surimi) can also be used, just eliminate the mayonnaise.
    [Show full text]
  • (Per Piece) Sushi Entrée Roll Or
    Salad Soup Roll or Hand Roll Special Roll Kappa Roll 4.25 * Rainbow Roll 11.95 * Summer Roll 14.95 Dancing Shrimp Roll 11.95 Green Salad 3.25 Avocado Salad 4.95 Miso Soup 2.50 Inari Soup 3.00 cucumber Crabmeat, cucumber, avocado inside, tofu skin, fish cake Tempura shrimp, yellowtail inside, avocado, Oshinko, kani, cucumber inside, shrimp & topped w. 4 pcs fish kani & tobiko on top w. special sauce avocado on top Seaweed Salad 4.95 Spicy Kani Salad 5.95 Clear Soup 2.50 Avocado Roll 4.25 Tom Yum Seafood Soup 6.95 Dragon Roll 12.95 Cucumber Salad 4.50 * Spicy Tuna Salad 9.95 Clam Miso Soup 4.95 * Littleton Roll 14.95 * Denver Roll 14.95 California Roll 5.50 Eel, cucumber inside & avocado outside i/ spider, mango, spicy tuna and avocado Spicy tuna, spicy yellowtail and crunch Crab meat, cucumber, avocado, tobiko wrapped w. soy paper inside, spicy scallop on the top * New York Roll 12.95 Appetizer from Sushi Bar Sushi & Sashimi A La Carte (per piece) * Tekka Roll Tuna 5.50 Tuna, avocado tobiko inside, topped w. Yama Roll 13.95 * Red Rainbow Roll 13.95 salmon & avocado Lightly fried salmon, crabmeat, shrimp, i/ salmon, yellowtail & avocado, o/fresh * Salmon Roll 5.50 Tako Su or Kani Su 7.50 * Seafood Ceviche 10.95 * Tuna 2.5 * Salmon 2.5 * Yellowtail 2.5 eel and avocado w. special sauce sliced of tuna with citrus dressing * Green Roll 11.95 * Hamachi Roll 5.50 Spicy tuna, kani, crunch inside, topped * Hana Roll 14.95 * Double Tuna Roll 14.95 Sunomono 7.95 * White Tuna 2.5 Shrimp 2 Smoked Salmon 2.5 yellowtail * Golden Salmon 10.95 with avocado i/ shrimp tempura, cucumber, o/ spicy i/ spicy crunchy tuna, o/seared pepper tuna Fried Jalapeno 10.95 Spicy crabmeat inside wrapped w.
    [Show full text]
  • Oyster-Bar-Menu-Feb-2020.Pdf
    starters oyster shooters crab cakes 17.9 9 *bloody mary shooter 6.99 Mesclun greens with a citrus aioli. A fresh oyster with Absolut Vodka, tomato juice, celery and cocktail sauce. jalapeno poppers 9.99 Tempura jalapeno halves with spicy surimi crab, *tequila shooter 6.99 cream cheese, sushi rice and avocado. A fresh oyster with Sauza Gold Tequila and cocktail sauce. *oysters on the half shell *vodka shooter 6.99 Half dozen 17.99 A fresh oyster with Absolut Citron or Peppar Vodka One dozen 26.99 and cocktail sauce. * garlic fries 5.99 virgin shooter 4.99 Premium golden fried potatoes tossed with an infused A fresh oyster served straight up with tomato juice, herb garlic olive oil. celery and cocktail sauce. * 26.99 calamari 11.9 9 the six shooter Fried calamari strips with cocktail & tartar sauces for dipping. A selection of Vodka, Tequila and Bloody Mary oyster shooters—two of each. tempura asparagus 9.99 Fresh asparagus in a light batter with a citrus aioli. seafood cocktails seafood salads Served with our Chef’s special cocktail sauce and lemon wedge All salads are served with fresh breads from our bay shrimp cocktail 11.9 9 award-winning bakery. jumbo shrimp cocktail 17.9 9 house salad 6.99 A fresh medley of greens, tomato and your choice of dressing. crab cocktail 21.99 With bay shrimp 10.99 With jumbo shrimp 15.99 colossal mazatlan cocktail 19.99 This festive, south of the border selection blends shrimp and caesar salad scallops with tomato, avocado, onions and lemon.
    [Show full text]
  • Hong Kong International Airport
    DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Hong Kong, Hong Kong International Airport Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BREAD QTY Baguette PASTRIES QTY Croissant CONDIMENTS QTY Butter Portion Strawberry Jam Apricot Jam Honey YOGHURTS QTY Plain Yoghurt Blueberry Yoghurt Strawberry Yoghurt MUESLI & FRUITS QTY Fruit Muesli 1/15 BLINIS & PANCAKES QTY Thick Pancakes, 3 pieces HOT BREAKFAST QTY Plain Omelette with Streaky Bacon, Sausage, Mash Potato and Sauteed Mushroom Mushroom Omelette with Sausage, Hash Brown , Roasted Tomato and Broccoli Scrambled Egg and Asparagus with Smoked Salmon Spinach Omelette with Streaky Bacon, Roasted Tomato, Potato Wedges and Broccoli Ham & Cheese Omelette with Sausage, Sauteed Mushroom and Mash Potato Scrambled Egg with Pork Sausage, Hash Brown , Cherry Tomato , Spinach Poached Eggs, 2 pieces Veal sausage, 2 pieces Steaky bacon, 2 pieces Grilled Tomato, 1 piece Sauteed Spinach Sauteed mixed mushroom Chinese Steamed Buns with BBQ Pork, 1 piece Steamed Twisted Roll, 1 piece Steamed Pork Dumpling, 1 piece Steamed Shrimp Dumpling, 1 piece Shrimp Spring Rolls with Vegetable, 1 piece Assorted Chef's Choice Dim Sum Platter, 4 pieces Stir-Fried Egg Noodles with Soy Sauce Stir-Fried Egg Noodle with Mixed Vegetables Stir-fried Rice Vermicelli with Pork Slice Stir-Fried Egg Noodles with Chicken Slice Stir-Fried Egg Noodle with Seafood Congee Abalone & Chicken
    [Show full text]
  • Nigiri Sushi – Maki Mix
    Please feel warmly welcomed in our Dining Bar at the lake, let yourself be enchanted by the world of the versatile Asian cuisine. This is not an ordinary oriental restaurant, but a place, where the most visionary cuisine creations of all parts of Asia emerge – all dishes are made of carefully selected, fresh and exquisite ingredients, prepared and finished by our best Asian chefs with passion and a strong commitment. The interior was designed in cooperation with the architect couple Silvestri, it offers you a comfortable and Asian ambiance. On the first floor of the building which was planned by the architects Dietrich/Untertrifaller, our team awaits you with the ambition to make your stay with us as comfortable and exciting as possible. Indoor we have seats for 80 guests - on our patio additional 50 guests can enjoy their meals. Experience the orient and occident together – immerse yourself and let yourself be spoiled. Chunxia YE and Chen‘s Manga Team Since 1.Juli. 2005 Menu – Chens Tom Yum Gung Soup thai tom yum soup with shrimps, refined with coriander, straw mushrooms, galangal and lemongrass * * * Sashimi Salmon with Caviar with wasabi and ginger salad * * * Teriyaki Beef Tenderloin grilled beef tenderloin with teriyaki sauce, served with fried vegetables and rice * * * Coconut Ice Cream with Mango with fresh mango and coconut sauce BDFGM p. P. € 49,00 Menu – Lake Constance Fish Soup with tuna, salmon, kingfish, shrimp, seaweed refined with ginger * * * Pike Perch Fillet grilled pike perch fillet, served with wok vegetables herbal butter and jasmine rice * * * Crispy Dough with Vanilla Ice Cream and Banana with icing sugar and cream ABDG p.
    [Show full text]