Lõunarestoran Rävala Pst 5, Tallinn (Rävala Pst 5 Büroohoone)

Total Page：16

File Type：pdf, Size：1020Kb

Lõunarestoran Rävala pst 5, Tallinn (Rävala pst 5 büroohoone) Esmaspäev 16. märts Tomati-basiilikupüreesupp 2.40 Tomato puree soup with basil Värskekapsasupp kanalihaga 2.40 Cabbage soup with chicken Seakarbonaad spinati-juustukattega 5.20 Pork with spinach-cheese coating Kiievi kotlet 5.20 Kiiev cutlet Singi - šampinjonikaste 4.90 Ham-champignon sauce Kana - kikerherneroog Fitlap 4.20 Chicken with chickpeas Fitlap Küpsetatud aedviljakangid 4.20 Roasted vegetable sticks Bataadi ahjufriikad 4.20 Sweet potato oven fries Teisipäev 17. märts Juurviljasupp 2.40 Vegetable soup Läätse-oasupp veiselihaga 2.40 Lentil-bean soup with beef Grillitud kanafilee sinihallitusjuustu kastmes 5.20 Grilled chicken fillet in blue cheese sauce Pikkpoiss 5.20 Meatloaf Koorene kalkunikaste köögiviljadega 4.90 Creamy turkey sauce with vegetables Broilerimaks spagettidega Fitlap 4.20 Chicken liver with spaghetti Mango - jalapeno köögiviljad 4.20 Mango - jalapeno vegetables Kolmapäev 18. märts Aedvilja kreemsupp 2.40 Vegetable cream soup Rassolnik sealihaga 2.40 Rassolnik soup with pork Kala taignas 5.20 Roast fish in dough Sealiha õuna - sinepikaste 5.20 Pork apple - mustard sauce Singi-kartulivormiroog 4.90 Ham and potato casserole Kanaga täidetud bataat Fitlap 4.20 Chicken stuffed sweet potato Fitlap Nuudlid aedviljadega 4.20 Noodles with vegetables Ahjuköögiviljad sinepi ja tüümianiga (Vegan) 4.20 Baked vegetables with mustard and thyme (Vegan) Neljapäev 19. märts Brokolipüreesupp sulajuustuga 2.40 Broccoli and cheese puree soup Lõhe-tomatisupp 2.40 Salmon - tomato soup Juustukoorikus kanafilee 5.20 Breaded chicken breasts with cheese Paprika hakkliha-riisitäidisega 5.20 Stuffed peppers with minced meat and rice Chiu Chow sealiha riisinuudlitega 4.90 Chiu Chow pork with rice noodles Seapraad praeleemekastmega 5.20 Pork roast with sauce Suvikõrvitsahautis tomati ja roheliste ubadega (Vegan) 4.20 Squash, tomato and green bean stew (Vegan) Küpsetatud kõrvits aedviljade ja meega 4.20 Baked pumpkin with vegetables and honey Reede 20. märts Karrisupp Tai stiilis 2.40 Curry soup in Tai style Hapukapsaborš sealihaga 2.40 Sour cabbage borscht with pork Koorene ahjulõhe 5.20 Creamy salmon Pikitud seapraad 5.20 Pork rost Maja pitsa 2.50 House pizza Burgundiapada veiseliha ja peekoniga 4.90 Burgundy beef stew Röstitud köögiviljad idamaiste vürtsidega 4.20 Oriental style roasted vegetables Menüüs võib esineda muutusi..

Copy Link

Recommended publications

Menu with Onion Crackers КК КК
ЗАВТРАКИ/BREAKFAST A LA CARTE ПН-ПТ/MO-FR 7:00-11:00; СБ-ВС/SA-SU 7:00-12:00 14:00 - 1:00 /APPETIZERS Ы/SOUPS Я/MEAT Ы/DESSERTS «К» К К «К ». ё К «ККК» Sliced frozen Salo with assorted sauces «» Sauerkraut “KimSchi” ё ёК Cococorn .....................................................................................350 р жж г .....................................................................................450 р “Kasha iz topora“. Green buckwheat porridge .....................................................................................350 р Тб г with porcini mushrooms and stewed beef cheeks К К- К КК .....................................................................................650 р К- «К» COCOCO CLASSICS Porcini mushroom cream-soup Creme brulee “Cameo” Pâtés with onion jam and hot rye bread жж courses must try menu with onion crackers КК КК .....................................................................................350 р .....................................................................................750 р .....................................................................................490 р 2900 р К “Kulebyaka”. Russian closed pie with rabbit and Sea buckthorn tart with carrot sorbet К К «К» pickled vegetables salad .....................................................................................350 р К ё К К .....................................................................................850 р 4- “Leningrad rassolnik” Beef tartare with
[Show full text]
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
[Show full text]
View Travel Planning Guide
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 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. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 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: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day.
[Show full text]
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
[Show full text]
ISR Hot Lunch Menu / 7 - 11 January 2019
ISR Hot Lunch Menu / 7 - 11 January 2019 Monday, 7.January Allergens Traditional beef Bologna sauce* Tradicionālā lielopa gaļas Boloņas mērce Fried chicken gyros Cepts vistas giross Gnochi with broccoli Gnochi ar brokoļiem 1,3,6,7 Beetroot soup with potatoes* Biešu zupa ar kartupeļiem 9 Sour cream* Krējums skābs 7 Wholegrain pasta* Pilngraudu makaroni 1 Boiled potatoes Vārīti kartupeļi Vanilla curd snack* Biezpiena sieriņš vaniļas Baltais 38g 7 Pickled cucumbers* Gurķi marinēti Chinese cabbage salad with cucumbers and sour cream Ķīnas kāpostu salāti ar gurķiem un krējumu 7 Cranberry syrup drink* Dzērveņu sīrupa dzēriens White bread* Baltmaize 1 Rye bread “Druva”* Druvas klona rupjmaize 1 Tuesday, 8.January Oven baked potatoes* Cepti kartupeļi Tomato salsa – sour cream sauce Tomātu salsas - krējuma mērce 7 Fruit assorti* Augļu asorti Grilled pork chop in home style* Cepta cūkgaļas karbonāde mājas gaumē 1,10,3 Pilaf with chicken meat Plovs ar vistas gaļu Potato and mushroom pancake Kartupeļu sēņu plācenītis 1,3 Dal Tarkari - pea and vegetable soup* Dāl tarkarī-Zirņu un dārzeņu zupa 7 Carrot salad with oil Burkānu salāti ar eļļu Cucumbers* Gurķi Cranberry syrup drink* Dzērveņu sīrupa dzēriens White bread* Baltmaize 1 Rye bread “Druva”* Druvas klona rupjmaize 1 Wednesday, 9.January Buckwheat* Vārīti griķi Boiled potatoes Vārīti kartupeļi Mandarin soup with whipped cream* Mandarīnu zupa ar putukrējumu 6,7 Fried chicken in Moroccan style* Cepta vista Marokāņu gaumē 1 Pork roast with mustard Cūkgaļas cepetis sinepēs 10 Stuffed paprika with vegetables
[Show full text]
Dny Evropské Kuchyně
Základní škola Zlín, Štefánikova 2514, p řísp ěvková organizace Školní jídelna Hradská 5189, 760 01 Zlín DNY EVROPSKÉ KUCHYN Ě Školní jídelna p řipravila pro své strávníky projekt Dny evropské kuchyn ě. Strávníci mohou b ěhem školního roku 2013/2014 poznat a ochutnat jídla, která se va ří v některých evropských zemích. Jako devátou jsme vybrali špan ělskou kuchyni . Jídelní ček na pátek 13.6.2014 Špan ělská česneková polévka Sopa de ajo español Kr ůtí palea (kr ůtí dušené maso se zeleninovou rýží) Turquía paella (guiso de pavo con arroz de verduras) sladký špan ělský salát, ovocná š ťáva dulce ensalada española, jugo de fruta Kolektiv kucha řek ŠJ Hradská Vám p řeje Bon apetito Špan ělská kuchyn ě Špan ělská kuchyn ě je ovlivn ěna stravováním Arab ů a Žid ů, kte ří žili na Pyrenejském poloostrov ě ve st ředov ěku, stejn ě jako kuliná řským um ěním „nového sv ěta“ (viz mnohasetleté špan ělské koloniální panství v Americe) a na severu i francouzskou kuchyní. Existují jídla typická pro celou zemi, by ť jsou v otázce stravování mezi jednotlivými špan ělskými regiony samoz řejm ě rozdíly. Podobn ě jako jinde ve St ředomo ří se tu velmi hojn ě užívá olivový olej, jehož je Špan ělsko nejv ětším producentem i konzumentem na sv ětě, a také další charakteristické sou části jižanské kuchyn ě: česnek, cibule, raj čata, papriky... Ke špan ělské kuchyni neodmysliteln ě pat ří zeleninové saláty. Vlivu Arab ů lze p řičíst používání ko ření jako šafrán a římský kmín, rozší ření medem slazených sladkostí či p řidávání ovoce a mandlí do nejr ůzn ějších jídel.
[Show full text]
Zadaniya 20Povar1.Pdf
Государственное бюджетное профессиональное образовательное учреждение Иркутской области «Усть-Илимский техникум лесопромышленных технологий и сферы услуг» (ГБПОУ «УИ ТЛТУ») СБОРНИК ТЕХНИЧЕСКИХ ТЕКСТОВ С ЗАДАНИЯМИ для профессии 19.01.17 Повар, кондитер Усть-Илимск, 2015 Рассмотрено и одобрено на заседании Рассмотрено на заседании методической Экспертного совета комиссии «Общеобразовательные дисци- Протокол № 1 от 07.09.2015 плины» Протокол № 5 от 30.01.2015 Председатель Экспертного совета Председатель методической комиссии Т.А. Турчанинова Т.Н. Усольцева Лимаренко А.А. Сборник технических текстов с заданиями для профес- сии 19.01.17 Повар, кондитер: Учебно-методическое пособие. – ГБПОУ «УИ ТЛТУ», 2015. – 63 с. Рецензент: Солодкова Татьяна Ивановна, кандидат психологических наук, учитель английского языка МБОУ «Городская гимназия № 1». Учебно-методическое пособие узкопрофилированное, способствует раз- витию умений и навыков чтения технических текстов по профессии 19.01.17 Повар, кондитер. Учебно-методическое пособие предназначено для студентов среднего профессионального образования и преподавателей для аудиторной и внеаудиторной работы по учебной дисциплине «Иностранный язык». 2 ОГЛАВЛЕНИЕ ПОЯСНИТЕЛЬНАЯ ЗАПИСКА………………………………….……… 4 UNIT 1. FOOD………………………………………………………….….. 6 UNIT 2. MY MEALS………………………………………………………. 9 UNIT 3. LUNCH…………………………………………………………… 12 UNIT 4. TASTES DIFFER…………………………………………………. 14 UNIT 5. ENGLISH FOOD…………………………………………………. 18 UNIT 6. A BRIEF INTRODUCTION TO BRITISH FOOD………………. 19 UNIT 7. RUSSIAN CUISINE………………………………………………. 23
[Show full text]
Priyatnogo Appetita!
14 Great Escape Russia Favorites 15 Priyatnogo Jacques Jean Sarraf’s restaurant recommendations Rassolnik MOSCOW appetita! Beef stroganoff Vatrushka White Rabbit is Sochivo a modern upscale restaurant and gastrobar. The restaurant’s menu is brimming with delicious Russian meals such as fish and seafood, soups, appetizers and desserts. White Rabbit has been named among the 50 top restaurants in the world. Smolenskaya Square 3 whiterabbitmoscow.ru “During my visits to Russia, I had the Holiday fare opportunity to taste some exquisite meals such Orthodox Christianity is the most widely as the smooth and creamy beef stroganoff, practiced religion in Russia, and Christmas is garnished with sour-cream, onions and Turandot offers an celebrated on January 7. The devout observe a international menu mushrooms,” said Sarraf. “For dessert, I crown 40-day fast excluding meat and dairy from their my every Russian meal with the mouth- in a very classic and diets in the days leading up to Christmas. The luxurious architectural As one might imagine for a country spanning to Russia run deep. “Considering my frequent watering vatrushka, which is a soft bun made fast is broken on Christmas Eve, with a special with cheese, milk, sugar and jam.” setting. two continents, the food and drink of Russia visits to Russia, it has become my second home porridge known as sochivo or kutya, prepared Tverskoy Boulvard 26 country, and obviously, I had the chance to taste from wheat, walnuts, poppy seeds and honey. turandot-palace.ru is as diverse as its land and people. T&F spoke most of its traditional and signature dishes.” For Ahmetov, on the other hand, a meal is not complete without a plate of chak-chak.
[Show full text]
Russian Memento
Russian memento Black caviar makes an ideal memento of your time in Russia. You can sample up to 12 varieties at our Caviar Bar, including fresh malossol beluga, Astrakhan and Siberian oscietra, and—the pinnacle of indulgence—rare Golden Caviar from Russia’s Far East. All are sustainably sourced and can be packed for safe transportation. CAVIAR JOURNEY Iranian albino oscietra caviar with smetana, blinis and egg, minimum portion — 10 g 10 g 20 g 30 g Iranian albino oscietra caviar 5 700 11 400 16 500 Egg in Egg Signature dish of Belmond Grand Hotel Europe Three egg shells illed with trule lavored scrambled eggs topped with beluga, oscietra and salmon caviar – 5 g of each 4 200 Venison tartar, soft poached egg sevruga caviar and Iranian albino oscietra caviar — 5 g of each 3 900 Chilled gold gazpacho with Iranian albino oscietra caviar 10 g 5 500 Cucumber snow martini, marinated in ginger cucumber, topped with sevruga caviar — 10 g 2 300 Caviar macaroon trilogy Egg white, egg yolk, parsley sevruga caviar 10 g per macaroon by piece — 2 050 by trio — 5 600 Avocado & sour cream parfait, smoked salmon in smoke, oscietra caviar — 10 g 2 900 HERITAGE MENU HORS D’OEUVRES «ROMANOV» Duo of Astrakhan hot smoked sturgeon & black oscietra caviar with marinated beetroot Olivier salad with Kamchatka crab & crayish Studen’, aspic with farm beef and pork with horseradish cream 3 050 SOUP Traditionally served with pirozhok of your choice: with cabbage, mushrooms or beef Сabbage soup with duck Suvorov style 750 MAIN COURSE Ladoga lake pike perch “Orli” with
[Show full text]
Bird's Milk Batc
Europlus Pty Ltd | M: 0402 795 861 | T: 03 9580 0006 | E: [email protected] Code Item Category Item Name MB11201 BREAD Bread 'AmbeRye' Borodino 0.7kg Box of 20 CK5 CAKE Cake 'Charivnitsa' Bird's Milk Batched 1kg CK10 CAKE Cake 'Charivnitsa' Caprice 1kg CK31 CAKE Cake 'Charivnitsa' Creamychic 950gr CK3 CAKE Cake 'Charivnitsa' Truffle 1.1kg CK32 CAKE Cake 'Charivnitsa' Viennese 650gr PRICHEC57 CANNED PRODUCTS Cucumbers 'Almazraa' in Brine Jar 13-17 Large 540gr Box of 12 ULAFARC10 CANNED PRODUCTS Cucumbers 'Ashour' in Brine (Size 96-120) 3kg Box of 6 ULAFARC18 CANNED PRODUCTS Cucumbers 'Baraka' in Brine (Size 30-36) 3kg Box of 6 PRICHEC61 CANNED PRODUCTS Cucumbers 'Gilboa' in Brine Jar (Size 13-17 Mini) 540gr Box of 12 PRICHEC12 CANNED PRODUCTS Cucumbers 'Jerusalem' in Brine (Size 30-36 Large) 3kg Box of 6 KNT0605 CANNED PRODUCTS Cucumbers 'KonexTiva' Dill Pickles Russian Style 670ml Box of 12 ULAFARC13 CANNED PRODUCTS Cucumbers 'Mawassem' in Brine (Size 7-9 Large /20% Ex.Free) 670gr Box of 12 PLC31 CANNED PRODUCTS Cucumbers 'Polan' Dill Pickles with Sweet Pepper 840gr Box of 12 PLC56 CANNED PRODUCTS Cucumbers 'Polan' Dill Spears with Hot Peppers 860gr Box of 12 PLC06 CANNED PRODUCTS Cucumbers 'Polan' in Brine 840gr Box of 12 PLC08 CANNED PRODUCTS Cucumbers 'Polan' in Brine Malosolne 840gr Box of 12 PLCO60 CANNED PRODUCTS Cucumbers 'Polan' Organic Cucumbers Salad 680gr Box of 12 PLCO61 CANNED PRODUCTS Cucumbers 'Polan' Organic Pickles in Brine 680gr Box of 12 PLCO59 CANNED PRODUCTS Cucumbers 'Polan' Organic Whole Gherkins Pickled
[Show full text]
The Latvians, Russians and Poles of Present-Day Daugavpils: Integration, Acculturation and Historical Reconciliation Vladislav Volkov & Jacek Kurczewski
The Latvians, Russians and Poles of Present-Day Daugavpils: Integration, Acculturation and Historical Reconciliation Vladislav Volkov & Jacek Kurczewski The Latvians, Russians and Poles of Present-Day Daugavpils: Integration, Acculturation and Historical Reconciliation Authors: Contents Vladislav Volkov Dr.sc.soc., Researcher, Institute of Philosophy and Sociology, University of Latvia Jacek Kurczewski Dr. Hab., Professor, Warsaw University, Poland Scientific reviewers: Some statistical data and the historical background Dariusz Wojakowski to ethnic diversity in Daugavpils . 7 Dr. Hab., Professor, Akademia Górniczo-Hutnicza, Kraków, Poland Research tasks and methodology . .13 Inese Runce, Dr. hist., Senior Researcher, Identities of ethnic groups in Daugavpils . 18 Institute of Philosophy and Sociology, University of Latvia Reproduction of ethnic identity in families . 25 The monograph “The Latvians, Russians and Poles of Present-day Daugavpils: Integration, Acculturation and Historical Reconciliation” has been recommended Traditional culture in the identity of ethnic groups: for publication by the Scientific Council of the Institute of Philosophy and Sociology of the University of Latvia (Record No. 7, 19 July 2012). the case of ethnic cuisine ......................................32 Ethnic identity and the multicultural environment . .37 “One’s own” and “alien” in ethnic division...................... 44 Published in collaboration with Attitude towards the identities of ethnic minorities . .47 the Friedrich Ebert Foundation Assessment
[Show full text]
Některé Názvy Omáček a Polévek Ve Slovanských Jazycích Historickosrovnávací Studie
Masarykova univerzita Filozofická fakulta Ústav jazykovědy a baltistiky Magisterská diplomová práce 2013 Blanka Kašpárková Masarykova univerzita Filozofická fakulta Ústav jazykovědy a baltistiky Obecná jazykověda Bc. Blanka Kašpárková Některé názvy omáček a polévek ve slovanských jazycích Historickosrovnávací studie Magisterská diplomová práce Vedoucí práce: PhDr. Pavla Valčáková, CSc. 2013 2 Prohlańuji, ņe jsem magisterskou diplomovou práci vypracovala samostatně s vyuņitìm uvedených pramenů a literatury. V Brně dne 25. 4. 2013 3 Ráda bych poděkovala paní PhDr. Pavle Valčákové, CSc. za vedení práce, její ochotu, pomoc, velmi přátelský přístup a hlavně za cenné rady a podněty, které mi při zpracovávání této práce poskytla. Děkuji také své rodině, zejména prarodičům, kteří mě po celou dobu studia intenzivně podporovali. 4 OBSAH ÚVOD ............................................................................................................................. 8 OMÁČKY .................................................................................................................... 11 Historie omáček ............................................................................................................. 11 Rozdělení omáček podle pouţitých surovin .................................................................. 12 Přísady do omáček ......................................................................................................... 16 OMÁČKA .................................................................................................................................
[Show full text]