DOCSLIB.ORG

Cooking Light Five-Year Cumulative Recipe Index

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cooking Light Five-Year Cumulative Recipe Index Cooking Light Five-Year Cumulative Recipe Index APPETIZERS Fromage Chèvre Canapés, Apr ’95, p. 66 Artichoke-and-Red Pepper Pizza, N/D ’95, p. 97 Fruit Chunks With Creamy Marshmallow Dip, Oct ’98, p. 107 Asiago Dip With Crostini, May ’99, p. 144 Garlic-Dill Crackers, J/A ’96, p. 94 Barbecue Pizza Bites, Oct ’98, p. 178 Garlic Pita Chips, Oct ’98, p. 125 Bean Dip With Browned Garlic, June ’96, p. 152 Garlicky Bean Spread, N/D ’96, p. 152 Beef Triangles With Chutney Sauce, Apr ’95, p. 81 Garlicky Mushroom Crostini, Oct ’95, p. 129 Beet-and-Blue Cheese Spread, Apr ’98, p. 110 Hot Bean-and-Cheese Dip, J/F ’00, p. 155 Black-eyed Pea Hummus, Nov ’99, p. 121 Hot Crab Dip, Apr ’95, p. 81 Blini With Smoked Salmon and Dilled Onion Compote, J/F ’97, p. Hummus With Raspberry Vinegar, Apr ’99, p. 108 149 Indian Egg-Roll Strips, J/F ’00, p. 159 Bruschetta, May ’95, p. 144 Italian Baguette Chips, J/F ’00, p. 156 Bruschetta Pomodoro, Sept ’97, p. 104 Longhorn Caviar, N/D ’97, p. 226 Cajun Tortilla Chips, J/F ’00, p. 159 Marinated Mushrooms, June ’97, p. 151 California Quesadillas, J/A ’95, p. 62 Mini Polenta Cakes With Smoked Salmon, N/D ’95, p. 200 Caponata With Garlic Crostini, June ’99, p. 152 Mohambra, June ’98, p. 65 Chicken-Artichoke Spread, Apr ’97, p. 167 Mushroom Crostini, May ’95, p. 144 Chicken Pot Stickers, Mar ’96, p. 168 Mushroom-Filled Won Tons With Sherry Tomato Sauce, June ’96, p. Chicken Salad Cream Puffs, Apr ’95, p. 77 128 Chickpea Dip, N/D ’97, p. 228 Opposing-Sides Two-Bean Dip, Oct ’98, p. 125 Chile Con Queso Dip, Mar ’97, p. 158 Pan-fried Garlic-Scallop Dumplings, May ’98, p. 95 Cinnamon Bagel Chips, Apr ’96, p. 132 Peaches With Mint-Almond Pesto and Brie, J/A ’99, p. 165 Clauson’s Eggplant Gâteau With Red and Yellow Bell Pepper Coulis, Pepper-Swirled Chickpea Dip, Dec ’99, p. 124 Sept ’95, p. 120 Piroshki, J/F ’97, p. 146 Cocoa-Peanut Butter Banana Bites, Oct ’97, p. 155 Pita Chips, Apr ’98, p. 110 Coriander-Rubbed Tenderloin Crostini, Apr ’97, p. 137 Poor Man’s Caviar, J/F ’97, p. 150 Crab-and-Pomegranate Appetizer, Nov ’99, p. 162 Pork-and-Peanut Dumplings, Mar ’96, p. 168 Crab Purses, June ’96, p. 124 Pork-and-Shrimp Dumplings, Mar ’96, p. 106 Crab Spring Rolls, Sept ’95, p. 84 Pork-Filled Dijon-Pepper Biscuits, N/D ’96, p. 81 Crab-Stuffed Jalapeños With Avocado Dunk, May ’99, p. 124 Pot Stickers, Spinach Variation, Mar ’96, p. 168 Crabby Cajun Dip, Nov ’98, p. 204 Potato-and-Caviar Hors D’Oeuvre, J/F ’95, p. 65 Creamy Bacon Dip, Oct ’98, p. 183 Potato-Black Bean Cakes With Tropical Creamy Feta-Spinach Dip, J/F ’00, p. 158 Quick-and-Zesty Refried Bean Dip, J/A ’99, p. 142 Creamy Marshmallow Dip, Oct ’98, p. 107 Quick Nachos, Mar ’97, p. 159 Creamy Mexican Crab Dip, J/F ’96, p. 104 Radish Wreath With Whipped Cumin Goat Cheese, Dec ’98, p. 132 Creamy Yogurt-and-Walnut Dip, J/F ’98, p. 146 Ratatouille and Goat Cheese Wrapped in Phyllo, Apr ’97, p. 136 Crispy Mozzarella Sticks Marinara, J/F ’99, p. 156 Rice-Stuffed Cabbage Leaves, J/F ’97, p. 151 Crostini Empoli, May ’96, p. 82 Roasted Bell Pepper-and-Olive Pizza, June ’98, p. 100 Crostini With Honey, Gorgonzola, and Figs, May ’95, p. 142 Roasted Eggplant Crostini, May ’95, p. 144 Crostini With Roasted Vegetables and Pine Nuts, N/D ’97, p. 236 Roasted-Eggplant Dip, J/F ’98, p. 146 Curried Artichoke Dip, N/D ’96, p. 172 Roasted-Eggplant Dip With Focaccia, Sept ’97, p. 98 Curried Chicken Buns, Mar ’96, p. 108 Roasted-Mushroom, Lentil, and Walnut Pâté, N/D ’97, p. 212 Curried Cucumber Dip, June ’97, p. 154 Roasted New Potatoes Filled With Corn and Shrimp, J/F ’97, p. 104 Curried Deviled Eggs on Whole-Wheat Crackers, May ’98, p. 101 Roasted Pepper and Goat Cheese Strudels, Sept ’96, p. 121 Dipping Sauce, J/A ’99, p. 115 Roasted Pepper Pesto Cheesecake, Sept ’96, p. 122 Down-Island Salsa, J/F ’97, p. 85 Roasted Sweet Potato Dip, N/D ’97, p. 215 Dressing Over Greens, Dec ’99, p. 95 Roquefort Mousse and Crudités, Dec ’98, p. 133 Duck Pâté, Oct ’97, p. 170 Sardine Pâté Appetizers, J/F ’95, p. 118 Eggplant Caviar With Pita Wedges, J/A ’99, p. 174 Savory Coeur à la Crème, Apr ’95, p. 78 Embezzler’s Purses, Mar ’99, p. 160 Scallops in Shiitakes, Dec ’98, p. 130 Fiery Turkey Pâté Crostini, Nov ’98, p. 188 Seafood-Stuffed Bell Peppers, Mar ’96, p. 107 Fluffy Fruit Dip With Almond Chips, Apr ’95, p. 78 Shish Kebabs With Onions and Pomegranate Molasses, Dec ’98, p. Forest-Mushroom Dip, J/F ’00, p. 156 130 Four-Flavor Dumplings, Mar ’96, p. 105 Shrimp-and-Black Bean Nachos, May ’99, p. 125 Fresh Vegetable Rolls, Dec ’99, p. 109 Shrimp Dip, Apr ’98, p. 128 Shrimp With Roasted Pepper-Horseradish Dip, May ’00, p. 139 Dilled Bloody Mary, June 108 Skewered Tortellini Appetizers, June ’95, p. 106 Five-Fruit Crush, June ’99, p. 92 Smoked Fish Spread, Mar ’00, p. 184 Ginger Beer Cocktail, Apr ’96, p. 86 Smoked Salmon in Endive Leaves, J/F ’97, p. 104 Ginger Lemonade, Apr ’99, p. 176 Smoked-Salmon Quesadillas, Dec ’98, p. 132 Hot Mint-and-Lemon Drink, J/F ’98, p. 147 Smoked Salmon With Hot Honey Mustard, Mar ’00, p. 186 Hot Mocha, N/D ’96, p. 171 Smoked-Trout Spread, Dec ’98, p. 108 Hot Mulled Cranberry-Apple Cider, Oct ’98, p. 114 Smoky Cowboy Quesadillas, June ’99, p. 174 Hot Spiced Fruit Punch, Dec ’98, p. 138 Smoky Red Pepper Dip, N/D ’96, p. 172 Iced Vanilla Coffee, Mar ’95, p. 103 Southwestern Salsa Dip, Sept ’98, p. 163 Island Fruit Punch, Apr ’95, p. 110 Spicy Orange Hummus, J/F ’96, p. 104 Key West Minted Limeade, June ’99, p. 93 Spicy Mushrooms, June ’96, p. 152 Kir Royale, Apr ’95, p. 66 Spicy Roasted-Red Pepper-and-Bean Dip, Sept ’98, p. 170 Lavender Lemonade, June ’00, p. 182 Spicy White-Bean Spread, J/A ’98, p. 144 Lemonade, Apr ’99, p. 173 Spinach-Ham Dip, Apr ’95, p. 131 Lime Sunset, Dec ’98, p. 103 Spinach-Ham Dip, Oct ’98, p. 106 Mango Bellini, June ’95, p. 114 Springtime Dip, Apr ’98, p. 110 Minty Hot Mocha, N/D ’96, p. 102 Steamed Pearl Balls, Mar ’96, p. 105 Mocha Mudslide, May ’98, p. 160 Stuffed Grape Leaves, Apr ’96, p. 92 Moroccan Mint Tea, Aug ’97, p. 110 Stuffies, J/A ’95, p. 86 Orange-Banana Shake, Apr ’97, p. 124 Sun-dried Tomato Dip, N/D ’97, p. 212 Passion Potion, June ’99, p. 92 Sweet-Pea Guacamole, Apr ’98, p. 134 Passionate White Sangria, Dec ’98, p. 104 Tandoori Chicken Saté, N/D ’95, p. 96 Peach Mimosas, Apr ’95, p. 96 Tex-Mex Black Bean Dip, Apr ’97, p. 113 Piña Colada Slush, June ’99, p. 92 Tex-Mex Black Bean Dip, June ’98, p. 100 Pineapple Pleasure, Apr ’95, p. 46 Thai Eggplant Dip, J/A ’98, p. 133 Pineapple-Rum Slush, May ’99, p. 109 Thai Shrimp Dip, J/F ’00, p. 158 Pineapple Wassail, N/D ’96, p. 170 Three-Bean Tacos, Oct ’97, p. 152 Poinsettia Sipper, N/D ’95, p. 198 Tomatillo Guacamole, Apr ’95, p. 56 Raspberry Lemonade, June ’98, p. 87 Tomatillo-Tomato Salsa, J/F ’97, p. 84 Raspberry Refresher, J/A ’95, . 38 Ultimate Crab Dip, Oct ’99, p. 117 Refresco de Tamarindo, Apr ’95, p. 124 Valencia Artichokes, June ’97, p. 139 Ruby-Red Grapefruit Punch, N/D 172 Vegetable Crudité Rolls With Spicy Thai Russian Tea, May ’96, p. 116 Vietnamese Soft Spring Rolls, Sept ’98, p. 131 Sangria-Style Sipper, May ’95, p. 130 White Bean-and-Shrimp Crostini, May ’95, p. 142 Slush Puppy Punch, J/A ’96, p. 120 White Bean Hummus, Oct ’95, p. 68 Sparkling Cranberry Blush, Apr ’95, p. 81 White-Bean Hummus Dip, May ’00, p. 144 Sparkling Citrus Cider, Dec ’98, p. 99 Zahtar Pitas, June ’96, p. 84 Sparkling Citrus Punch, Nov ’99, p. 120 Sparkling Strawberry Lemonade, May ’99, p. 168 BEVERAGES Strawberry-Malted Milk Shake, J/A ’96, p. 138 Amorous Duo, Nov ’99, p. 164 Strawberry Margaritas, Apr ’98, p. 105 Apple Mint Julep, June ’96, p. 106 Summer-Girl Soda, June ’97, p. 94 Apricot-and-Wine Liqueur, June ’96, p. 93 Super-Duper Sunrise Shake, May ’00, p. 131 Banana-Orange Daiquiri, Apr ’95, p. 110 Super Morning Shake, J/A ’98, p. 156 Blackberry Smoothie, Oct ’98, p. 174 Tahitian Punch, Apr ’95, p. 46 Black Cat, Nov ’99, p. 164 Tiki Shake, Apr ’95, p. 111 Bourbon Cappuccino, Apr ’95, p. 94 Tofu-Fruit Smoothie, Sept ’98, p. 171 Candy Apple Punch, Oct ’98, p. 178 Tropical Citrus Sangria, Apr ’95, p. 110 Cantaloupe-Banana Slush, June ’97, p. 114 Tropical Paradise, Sept ’97, p. 70 Carambola Cooler, Mar ’95, p. 162 Tropical Tofu Smoothie, J/F ’00, p. 95 Caramelized Espresso Frappe, May ’97, p. 97 Tropical Wave, June ’99, p. 93 Caribbean Storm, J/A ’98, p. 170 Tutti-frutti Smoothie, Oct ’97, p. 152 Citrus Granita, Dec ’98, p.
Load more

Recommended publications
  • Seasonal Tastes Ala Carte Menu
    all day dining sorse maach 750 available from 11:00 am to 11:00 pm indian sea bass, mustard gravy, green chilies dhokar dalna 450 get started lentil cakes, onion tomato gravy kolkata mutton biryani 750 salmon carpaccio 550 baby lamb, potato, egg, basmati rice, raita fennel and garlic mousse, baby spinach, lemon and caper dressing thai spring rolls regional recipes served with sweet chili sauce, black pepper sauce murgh tikka butter masala 650 vegetable 450 chicken tikka, tomato gravy, cream chicken 550 paneer butter masala 650 cottage cheese, spices, cream, tomato gravy achari paneer tikka 550 marinated cottage cheese, pickling spices, kadhai subzi 550 mint chutney seasonal vegetables, kadhai spices, tomato gravy kolkata tele bhaja 450 palak aap ki pasand 550 eggplant fritters and onion fritters choice of paneer palak / lehsooni palak tandoori malai broccoli 450 dal makhni 450 broccoli florets, cream and cheese marination, black lentils, tomato, cream, butter mint chutney dal tadka 450 ajwaini machhli tikka 700 yellow lentil, onion, tomato, cumin and garlic indian seabass, tandoori marination, mint chutney hyderabadi murg biryani 750 murgh tikka 700 chicken, spices, basmati rice, raita marinated chicken, kashmiri chilies, subz biryani 550 yogurt, mint chutney seasonal vegetables, spices, basmati rice, raita gosht seekh kebab 700 minced baby lamb, indian spices, sides mint chutney naan / roti / paratha 150 tomato and basil soup 350 set curd 150 herb oil and cream, chili cheese toast steamed basmati rice 200 wild mushroom soup 350 porcini,
    [Show full text]
  • Classics : Alwaysavailable Starters
    CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request.
    [Show full text]
  • Early Bird Specials
    BREAKFAST SERVED ALL DAY! EARLY BIRD Monday - Saturday 6:30am - 11:00am • Sunday 6:30am - 2:00pm (No substitutions Please) Steak & Eggs .........................................9.45 Turkey Sausage & Eggs..........................5.65 SPECIALS With hash browns, toast & jelly. With hash browns, toast & jelly. Served with your choice of soup or salad and rice pudding. Two Eggs Any style .................................3.95 Italian Sausage & Eggs..........................6.45 With ham or 3 strips of bacon or 3 pieces of sausage, With hash browns, toast & jelly 3 PM – 5 PM hash browns, toast & jelly. Two Egg Sandwich .................................3.25 Sunday & Holidays Special ............................4.95 Ham, Bacon or Sausage & Egg Sandwich .....4.25 ✮ Liver & Onions ✮ Two Eggs & Gyro Meat ...........................8.45 With hash browns toast & jelly. Fresh Corned Beef and Hash .................5.40 ✮ Meatloaf ✮ Oatmeal with Raisins, Banana & Sugar .....4.00 With onions and green peppers With Eggs and Toast .......................................7.75 ✮ Famous Gyro Dinner ✮ Big Breakfast .........................................8.25 3 eggs ham, bacon, sausage, hashbrowns and toast. Biscuits & Gravy ...........1/2 Order 3.00 ........ Full 4.75 SINCE 1937 ✮ Spaghetti & Meatballs ✮ Served all day. Side of Sausage Gravy ...................................3.00 Pancake Special .....................................3.95 Gluten Free Pancakes (3) ......................4.00 ✮ Lasagna ✮ With ham or 3 strips of bacon or 3 pieces of sausage. With
    [Show full text]
  • New Menu Condensed Final Versionnov2018.Cdr
    Appetizers Salads Blind Harry's Ahi Tuna . $11.00 Entrées Ahi Tuna Served Over Mixed Greens Wedge Salad . $5.00 w/ a Wasabi Vinaigrette and a Sweet Soy Ponzu Iceburg Lettuce Served w/ Ranch Dressing, Topped w/ Applewood Smoked Bacon, Tomatoes, Croutons, 10 oz. Sirloin . $18.99 Loaded Brown Barrels . $9.00 and Shredded Jack Cheese Served w/ Side Item and House Salad Tater Tots topped w/ Bacon, Jalapeños, Monterey Jack Cheese, Scallions and Smoked Cilantro Sour Cream Brown Barrel House Salad . $5.00 12 oz. New York Strip . $26.00 Mixed Greens Topped w/ Cucumbers, Onions, Tomatoes, Over a Loaded Potato Cake Finished w/ a Port Wine Reduction Blind Harry's Nachos . $10.00 Shredded Jack Cheese, and Herb Croutons and Served w/ Vegetable of Day and House Salad Tortilla Chips w/ Pulled Pork, Queso, Shredded Lettuce, 12 oz. Ribeye . $28.00 Diced Tomatoes, Jalapeños, Smoked Sour Cream Drizzle Southern Fried Chicken Salad . $11.00 Southern Fried Chicken Served Over Mixed Greens Over White Truffle Garlic Mashed Potatoes and Compound Butter Topped w/ Cucumbers, Onions, Tomatoes, Croutons, with Fresh Vegetables and House Salad Pretzels . $9.00 and Shredded Jack Cheese Pretzel Sticks w/ Beer Cheese Queso Pork Medallions . $20.00 Caesar Salad . $6.00 2 Bacon Wrapped Medallions Served Over Sweet Mashed Potatoes Finished w/ a Woodford Reserve Sweet Demi Glaze and House Salad Chicken Lettuce Wraps . $12.00 Romaine Greens, Croutons, Black Olives, and Parmesan Cheese Tossed w/ a Caesar Dressing Served Over Romaine Lettuce w/ Cucumbers and Carrots, Chicken Ravioli . $18.00 w/Pineapple Vinaigrette and Peanut Sauce Chef Salad .
    [Show full text]
  • Baked .Onions Allow 1 Or 2 Firm Sizable Onions Per Person
    Happy Holidays! The Herald is pleased to present our valued readers with the I I th edition of our cookbook. As you know, the recipes are taken from the weekly column "From Your Neighbor's Kitchen" which appears each Thursday. I have had the personal pleasure of writing this column for the past two years. Many new friends have been gained through the interviews, the mail and the telephone calls. Thank you all for enriching my life. Vivian F. Ferguson By Whitaker "Hi! Don't Mind Me - Just Make Belieue I'm Not Even Here." , From Your Neighbor's Kitchen by Vivian F. Ferguson PHO.TOGRAPHS BY ALBERT E. BUCE!IVICIUS AND REGLN.ALD PINTO OF 'l1HE HERALD as published in the ilanrqrstrr if urning i!;rralh INDEX APPETIZERS Antipasto Piedmontese . 10 Chicken Breast Hors d'Oeuvres . 18 Clams Casino . 9 Devil's Dunk . ................................. 11 Eggs, Stuffed Parisien . 18 Llptauer Cheese Brochetteria . 110 Mushrooms, ·Pickled {Italian) . 12 Mushrooms, Stuffed . 10 Mussels Fricassee . 18 Sausage Balls, Spicy . 9 Shrimp, Pickled . ill Tomato Tulips . 11 BREADS Apple Muffins . 16 Butter.Crumb Dumplings ....................... 17 Dilly Bread . 14 Egg Nog Bread ................. .. ... ......... 16 Walnut Cheddar Bread .. ........... .. ......... 16 CAKSS Apple ........................ ... .. .......... .. 51 Apple, Danish . 48 Applesauce . 49 Carrot ......................... .. .. ... ...... :m Chambaloni {Neapolitan) ....... .. ... ..... ... 49 Cheese ......... ........... .... ...... .... ...... 51 Chocolate . 50 Chocolate Sour Milk . 51 Chocolate Sauerkraut . 48 Devil's Food {Boat-Shaped) .. ................. .. 50 Hot Milk Sponge . 49 CHICKEN Arroz con Pollo {Rice with Chicken) .. .. .. ... 37 Better-Than-Fried .. .. ... ............... ... 36 Breasts, Baked Stuffed . 41 Connie's ... ....... ...... .... ...... .... .... .... 40 Comish Game Hen Tarragon . 38 .Momay ...................... .... ....... ....... 39 Oven Fricassee . 41 Scalloped . 38 With Curry Rice .
    [Show full text]
  • Hot Dishes• Dishes Hot
    НАПИТКИ ОТ ШЕФ ПОВАРА CHEF’S DRINKS •Chef’s drinks• МОРС КЛЮКВЕННЫЙ / ОБЛЕПИХОВЫЙ / МАЛИНОВЫЙ 108/108/118 CRANBERRY / SEA BUCKTHORN / RASPBERRY DRINK 250 АЙРАНИ 108 КОФЕ, СВАРЕННЫЙ В ТУРКЕ Напиток на основе мацони 250 КОФЕ ПО-ТБИЛИССКИ ПО СТАРИННОМУ РЕЦЕПТУ со свежей зеленью и огурцом TBILISI STYLE COFFEE НА ПЕСКЕ AYRANI КОМПОТ ИЗ СЕЗОННЫХ ФРУКТОВ 79 Matsoni based drink with fresh herbs and cucumber 250 - 100 - COFFEE PREPARED SEASONAL FRUITS DRINK 70/20 ON HEATED SAND IN A JEZVE USING AN OLD RECIPE ПРОСЬБА ПРЕДУПРЕЖДАТЬ ВАШЕГО ОФИЦИАНТА ОБ ИМЕЮЩЕЙСЯ У ВАС АЛЛЕРГИИ НА ОПРЕДЕЛЕННЫЕ ПРОДУКТЫ ПИТАНИЯ. ВСЕ ЦЕНЫ УКАЗАНЫ В РУБЛЯХ. НА ФОТО ИСПОЛЬЗОВАНЫ ЭЛЕМЕНТЫ ДЕКОРА. PLEASE, TELL YOUR WAITER IF YOU HAVE ANY FOOD ALLERGY TO CERTAIN PRODUCTS. ALL PRICES ARE IN RUBLES. THE PICTURES HAVE DECORATIVE ELEMENTS 3 ХОЛОДНЫЕ ЗАКУСКИ •COLD STARTERS• STARTERS COLD АЦЕЦИЛИ Жареные баклажаны, лук и паприка 380 с грецкими орехами, кинзой и абхазскими специями. Украшается зернами граната 200/2 ТАРТАР ИЗ ТУНЦА 720 ATSETSILI С КЛУБНИКОЙ 225/20 Fried eggplants, onion and bell pepper with walnuts, cilantro TUNA TARTAR and Abkhazian spices. Decorated with pomegranate seeds WITH STRAWBERRY ТАРТАР ИЗ ЛОСОСЯ ТАРТАР ИЗ ГОВЯДИНЫ Мелко нарезанная свежий лосось 680 с добавлением джонджоли, 670 С БАСТУРМОЙ лука-шалота и авокадо, Мелко нарезанная вырезка говядины с добавлением 160/20/8 120/30 ПЛАТО лука-шалота и джонджоли с бастурмой. заправленный оливковым маслом, Подается с соусом из болгарского перца и мчади солью и черным перцем. С МОРЕПРОДУКТАМИ SEAFOOD PLATO BEER TARTAR WITH PASTIRMA SALMON TARTARE Finely cut beef loin with shallots, djondjoli and pastirma. Finely chopped fresh salmon with djondjoli, shallots and - 7900 - Served with sauce made of bell pepper and mchadi avocado, seasoned with olive oil, salt and black pepper 900/550 ПРОСЬБА ПРЕДУПРЕЖДАТЬ ВАШЕГО ОФИЦИАНТА ОБ ИМЕЮЩЕЙСЯ У ВАС АЛЛЕРГИИ НА ОПРЕДЕЛЕННЫЕ ПРОДУКТЫ ПИТАНИЯ.
    [Show full text]
  • The Restaurant Menu
    AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits
    [Show full text]
  • MADE DESSERTS Mini and Handheld Desserts CUPCAKES
    2016 HOUSE-MADE DESSERTS Mini and Handheld Desserts Banana Cream Pie Shooters: You’ll feel like a kid again. BourBon S’mores Pot De Crème: mini bourbon-chocolate mousses with Grateful Graham crumbs and toasted marshmallow Candied Bacon in a Shot Glass: served with Guinness-Chocolate Dipping sauce Chocolate Covered Banana Cake Bites: a cross between a truffle and a cake pop! Crème Brulee: individual custards kissed with sugar and fire to make a crunchy top Coconut Cream Pie Shooters: Served in a shooter glass. Creamy and made like Grandma’s! DerBy Pecan Pies: Mini version of the Southern classic. Bourbon. Chocolate. Pecans. Fruit and Cream Tartlets: pastry cream, fresh fruit, apricot glaze (min. order of 12) Guinness Dark Chocolate Shot Glass Cake: with Irish cream frosting Lemon Curd Cake Bites: coated in white chocolate and topped with sprinkles Mini Lemon Parfaits: lemon curd, ladyfingers, whipped cream Mini Rum Bundt Cakes: individual Bundt cakes with rum glaze Peanut Butter Cone Cakes with Dark Chocolate Frosting: in a cute sugar cone cup! Pineapple Upside Down Cake Shooters: Old school perfection in a shot glass. Strawberry-White Chocolate Parfaits: lemony white chocolate mousse with fresh berries Tiramisu Parfaits: individual parfaits with layers of mascarpone, ladyfingers, & espresso CUPCAKES (available as mini or full size cupcakes) DouBle Chocolate Cupcakes: chocolate cake with chocolate buttercream frosting Ginger Nutmeg Spice Cupcakes (Vegan) Kitchen Sink Carrot Cake Cupcakes Maple Bacon Cupcakes: A pancake-like cupcake with
    [Show full text]
  • ELEMENTS CATERING MENU Winter 2017-2018
    ELEMENTS CATERING MENU Winter 2017-2018 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Serving Spoon Large Cheese Platter $35 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $55 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $25 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Large House Grapes Platter $22 Red Grapes Encrusted with Rogue Creamery Smoky Blue Cheese and Crushed Pistachio Duck Terrine $40 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Duck Pastrami Canapé $2.25 / each House Made Duck Breast Pastrami, with Chevre, and Cherry Compote Roasted Vegetable Canapé $1.5 / each Oil Packed Tomato, Roasted Squash, Artichoke Heart, Garlic, Leek, and Wild Mushroom Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork or Chicken) $2.25 / each Grilled Pork Tenderloin, or Grilled Chicken Breast Marinated in Spanish Adobo Sauce Lamb Lollipops $3 / each House Made Lamb Merguez Sausage
    [Show full text]
  • World Famous Hot Brown Sandwich
    World Famous Hot Brown Sandwich MORNAY SAUCE 2 ounces whole butter 2 ounces all‐purpose flour 8 ounces heavy cream 8 ounces whole milk 1/2 cup Pecorino Romano cheese plus 1 tablespoon for garnish Pinch ground nutmeg Salt and freshly ground black pepper to taste 4 slices Texas Toast, crust trimmed 14 ounces sliced roasted turkey breast, sliced thick 2 Roma tomatoes, sliced in half 4 slices crispy bacon Paprika, for garnish Parsley, for garnish Preparation Preheat oven to 350 degrees. For the Mornay sauce, in a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat for about 2‐3 minutes, or until the cream begins to simmer. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the sauce is smooth. Add nutmeg, salt and pepper to taste. For each Hot Brown sandwich, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape ‐ then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven and bake for 20 minutes.
    [Show full text]
  • Resale Catalog Dumplings & Potstickers
    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
    [Show full text]
  • Kaiser Permanente
    KAISER What’s in Your Lunch? PERMANENTE Nutrition Information Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Portion Size Saturated Trans Fat Cholesterol Sodium Carbohydrates Protein Calories Fat (g) Calories Fat (g) Calories Fat (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) (oz) Fat (g) (g) (mg) (mg) (g) (g) Entrées Sandwiches Snacks Baked Cod 4.3 115 2.8 0.5 0.6 49 62 1 20 Bacon Cheeseburger 1 each 483 27.3 10.9 1.0 105 916 23 34 Apple 1 Piece 95 0.3 0.1 0.0 0 2 25 0 Baked Cod Bella Vista 3 oz 146 4.5 0.8 1.0 42 374 3 21 BLT Sandwich 1 each 591 45.5 14.4 0.0 64 1156 17 29 Apple with Caramel Dip 6 oz 195 4.3 3.3 0.0 4 62 39 1 Baked Cod Vera Cruz 8.7oz 322 15.8 4.0 1.1 72 591 14 29 Buffalo Chicken Sandwich 1 each 260 3.6 0.9 0.0 66 1900 24 31 Baby Carrots 2 oz 27 0.0 0.0 0.0 0 30 6 1 Baked Cod with Lemon 4.2 oz 145 4.5 0.8 1.0 42 81 4 21 Cheese Burger 1 each 513 27.6 11.3 1.4 120 750 26 38 Banana 1 Piece 105 0.4 0.1 0.0 0 1 27 1 Beef & Bean Chili 11.1 302 15.4 4.5 0.0 65 94 16 25 Cheeseburger Deluxe Platter 1 each 607 37.2 12.3 3.0 83 620 39 30 Chocolate Chip 1 each/3oz 370 17.0 9.0 0.0 25 280 53 4 Beef and Vegetable Stew 1 cup 773 26.2 8.3 1.8 181 1629 55 78 Chicken Salad 1/2 cup 250 20.0 4.0 -- 55 600 9 10 Chocolate Chip Walnut 1 each/2oz 260 13.0 6.0 0.0 15 170 33 3 Beef Burgundy 1/2 cup 174 8.2 2.4 0.9 44 532 6 18 Chicken Salad Sandwich 1 each 338 22.0 2.9 0.0 29 448 27 11 Cinnamon Roll 2.75" square 223
    [Show full text]