DOCSLIB.ORG

Daytoday Catering Web-1.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Daytoday Catering Web-1.Pdf bread garden market Catering breakfast savory breakfast bagel platter signature bread scrambled eggs, bacon or Bread 15 assorted bagels with 2oz pudding Garden Market sausage, croissant portions of cream cheese: plain, $35.00 pan [serves 10] french toast, and herbed potatoes veggie or strawberry $7.99 person $25 *minimum order of 10 servings *add lox and garnishes for croissant french toast $5 person $35.00 pan [serves 10] homemade quiche assorted quiche baked in our pastry platter scratch made scones flaky pie crust. choose from 20 pieces of assorted mini blueberry, chocolate, or margherita quiche lorraine, five cheese, pastries: muffins, croissants, $2.99 each or vegetable danish, and cinnamon rolls full size $18 (serves 6) $25 butter croissant personal size $2.99 each fresh baked muffins $2.99 each bgm scramble zucchini, blueberry, banana $9.99 dozen half size egg scramble with ham, peppers, chocolate chip, pumpkin pecan, caramelized onion, and lemon raspberry, or lemon pepper jack cheese $1.99 each filled croissant with a side of herbed potatoes $11.99 dozen for half-size chocolate, almond, or ham and swiss $6.99 person $3.49 each $21.99 dozen half size BG doughnuts pecan sticky buns egg casserole classic glazed doughnuts $2.99 each egg bake with potatoes, made from scratch bacon or house made sausage, $.99 each danish and cheese $10.99 dozen $6.99 person Assorted fruit or cheese fillings *minimum order of 5 dozen $2.49 each *minimum order of 10 servings Monday-Thursdays sweet breads A la carte sides breakfast burrito pumpkin, apple oat, banana nut, BACON $.50/slice peppers, onion, potatoes, eggs, lemon poppy seed, chocolate HOUDE MADE SAUSAGE $1.29/patty cheese, and bacon or house made zucchini HERBED POTATOES $1.99/person sausage wrapped in flour tortilla $7.99 standard pan loaf HASHBROWNS $1.99/person $5.99 each FRESH FRUIT SALAD $8.49lb [one pound salad serves 4-5 people] breakfast lunch break Gourmet Sandwiches $5.99 each market turkey chicken walnut beef pastrami turkey breast, tomato, cheddar salad beef pastrami, Swiss cheese, and cheese, avocado, and herbed grilled chicken breast with celery, stoneground mustard on marble rye mayo on sourdough onion, walnuts, Dijon mustard, and mayo on nine grain miche healthy turkey market club no-salt turkey, lacey Swiss, honey oven gold turkey, black forest bold turkey mustard, cucumber, tomato, and ham, white cheddar, lettuce, salsalito turkey, blackened turkey, spring mix on nine grain miche tomato, and bacon mayo on sliced tomato, chipotle gouda, leafy greens sourdough greens, and smoked paprika mayo on jalapeno cheddar ham on rye low-sodium ham, lacey Swiss, hummus honey mustard, caramelized onions, Hummus, roasted red pepper, tuna salad avocado, tomato, and greens on rye fresh cucumber, tomato, and albacore tuna, celery, minced red greens on ancient grains onion, banana peppers, Dijon mustard, and mayo on semolina bold ham peppenero-garlic ham, chipotle smoked chicken blt Gouda, tomato, smoked paprika aioli, sliced chicken breast, bacon, egg salad and greens on jalapeno cheddar lettuce, tomato, mayo, and egg salad with cucumbers on avocado on sourdough semolina boxed lunch roast beef reuben for $10.99 corned beef, sauerkraut, and Swiss roast beef, horseradish cheddar, LABELED LUNCH BOX sliced tomato, arugula, and cheese on marble rye bread with caramelized onion balsamic mayo Thousand Island dressing INCLUDES UTENSIL SET on sourdough 1 spicy italian italian roast beef ham, sausalito turkey, pepperoni, YOUR FAVORITE GOURMET SANDWICH Italian seasoned roast beef, hot cappy, provolone cheese, 2 pepperjack cheese, giardiniera caramelized onion, hot giardiniera and smoked paprika mayo and Italian seasoning on a ONE SIDE: GARDEN SALAD, on ciabatta ciabatta roll TORTELLINI PASTA SALAD, FRUIT SALAD, POTATO SALAD, OR CHIPS 3 AND A COOKIE: CHOCOLATE CHUNK, OATMEAL RAISIN, TOFFEE, OR MONSTER soup Don’t see your favorite? Just ask! Special order minimum: 1 gallon with 48 hours notice. Complimentary loaf of our fresh baked hearth bread with each gallon. $45.00 gallon [serves 12] $4.29 cup or $5.29 bowl TUSCAN TOMATO -gluten-free, vegetarian leafy greens BEEF CHILI - gluten-free TOMATO BASIL LENTIL - gluten-free, vegan BEEF BARLEY Individual servings or enough for a crowd VEGETABLE BARLEY - vegan dressings: balsamic vinaigrette, house made ranch, CHICKEN NOODLE blue cheese, Caesar, or Italian BACON CHEDDAR POTATO BLACK BEAN - gluten-free, vegetarian garden party salad mixed greens, cucumber, shredded carrot, tomato, MINESTRONE - vegetarian and your choice of dressing IOWA CORN CHOWDER $3.50 indiviual serving BUTTERNUT SQUASH - vegetarian $35 12” container[serves 10] ROASTED TOMATO GARLIC - gluten-free, vegan cobb salad ITALIAN SAUSAGE WHITE BEAN RAPINI turkey, ham, bacon, cheddar, Swiss, blue cheese, hardboiled *Not all soups listed are available daily egg, iceberg lettuce, and choice of dressing $5.99 individual serving $55 12” container [serves 10] spinach salad spinach, roasted red pepper, caramelized onion, Feta with balsamic vinaigrette deli salads $4.99 individual serving $45 12” container [serves 10] $8.49/lb [one pound serves 3-4] caesar salad hearts of romain, shredded Parmesan, house made croutons CAPRESE and Caesar dressing $5.99 individual serving with chicken FRESH FRUIT SALAD $40 12” container [serves 10] RED SKIN POTATO mixed greens CLASSIC COLESLAW greens with fresh sliced strawberries, toasted almonds and balsamic vinaigrette TORTELLINI PASTA $4.99 individual serving BALSAMIC GRILLED VEGETABLES $45 12” container [serves 10] it’s a party CANAPES $21.00 dozen Jicama slice with jalapeno cream cheese Cucumber slice with red pepper cream cheese Rice cracker with hummus and cilantro garnish $24 dozen Smoked salmon mousse (phyllo cup or crostini) Goat cheese, sun dried tomato, and caramelized onion (phyllo cup, crostini or tart) Bacon, onion and Brie (phyllo cup, crostini or tart) Sweet potato, cranberry, and candied walnut (phyllo cup, crostini or tart) Pear gorgonzola (phyllo cup, crostini or tart) Mushroom, roasted red pepper and goat cheese (phyllo cup, crostini or tart) $36 dozen Beef tenderloin, shredded Parmesan, capers and horseradish creme fraiche on crostini Pate with blue cheese and grape slices on crostini VEGETARIAN FRIENDLY FRESH FRUIT SKEWERS $24 dozen VEGETABLE ROLLS: $12 dozen Cream cheese or hummus with julienned raw vegetables HUMMUS TRIO TRAY $45 serves 12 Red pepper hummus, black olive hummus, and garlic hummus served with pita chips CHIPS AND DIPS serves 12 House made tortilla chips with Salsa $36.00 with Queso $42.00 with Guacamole $48.00 SPINACH DIP $36 serves 12 spinach, roasted peppers, garlic, onion, asiago and Parmesan with sliced baguettes STUFFED MUSHROOMS $24 dozen gorgonzola and spinach or shrimp, cheese and herbed bread crumb CHICKPEA CAKES $18 dozen curried chickpea purée with spinach, corn, and a curried cream sauce FROM THE SEA GREAT FOR LARGER it’s a party GROUPS SHRIMP COCKTAIL 12” TRAYS SERVE 20 peeled, deveined, and cooked to order and trayed with housemade cocktail sauce 16” TRAYS SERVE 30 36/40 $.50 ea 18” TRAYS SERVE 40 16/20 $2.00 ea U-10 $5.00 ea FRESH VEGETABLE TRAY BACON WRAPPED SCALLOPS $60 dozen fresh vegetables with housemade Ranch fresh scallops wrapped maple bacon 12” $30 /16” $45 / 18” $60 GRILLED SHRIMP SKEWERS $48.00 dozen FRESH FRUIT TRAY CRAB CAKES $72 dozen signature pan-seared jumbo lump crab fruit varies with season to ensure freshness cake with sriracha and stoneground 12” $30.00 /16” $45 / 18” $60 mustard aioli ROASTED VEGETABLE TRAY HEARTIER FARE zucchini, yellow squash, carrots, eggplant, and Portobello mushrooms with sweet CAPRESE SKEWERS $30 dozen peppers slow-roasted with garlic infused mozzarella, grape tomato, genoa salami virgin olive oil and fresh herbs served with and basil drizzled with a balsamic reduction sliced baguette and hummus 12” $65/ 16 $92 / 18” $115 PROSCIUTTO WRAPPED ASPARAGUS $24dozen roasted asparagus wrapped in herbed SALMON PLATTER cheese, roasted peppers and prosciutto side of smoked or poached salmon with BACON WRAPPED DATES $21.00 dozen hearth breads and herbed cream cheeses 16” $125 CHICKEN SKEWERS $24.00 dozen Sauce options: spicy peanut, teriyaki, or basil pesto GOURMET CHEESE TRAY SIRLOIN SKEWERS $48.00 dozen choose 5: smoked gouda, Maytag Blue, chevre, pepperjack, dill havarti, Brie, MEATBALLS Manchego, Gruyere, cheddar, seasonal $75 full pan (serves 40-45ppl) Stilton, Swiss, or triple cream with sliced bread tray and seasonal fruit Asian Style- beef and pork with ginger, garlic, and green onions served in a sweet 12” $60 / 16” $80/ 18” $100 and spicy sauce Traditional -homemade meatballs and ANTIPASTO TRAY Italian sausage served warm with our fresh Genoa salami, provolone, smoked gouda, marinara sauce assorted olives, mushrooms, mozzarella, cherry tomato, and cappicola wrapped asparagus with sliced bread tray 12” $60 / 16” $85 /18” $110 dinner time one dish meals pastas combination meals half pan serves 12/ full pan serves 24 with complimentary fresh baked hearth bread Ideal for corporate events SHEPHERD’S PIE *Minimum of 12 orders $50.00 half pan/ $90.00 full pan PASTA MARINARA choose from rigatoni, radiatori, BUILD YOUR OWN SALAD BAR ENCHILADA BAKE fettucine, linguine, shells, or penne greens, 2 dressing choices, turkey, $50.00 half pan/ $90.00 full pan $9.99 bacon, ham, eggs, cheese, fresh vegetables and assorted toppings CHICKEN POT PIE RIGATONI WITH BROCCOLI with rum balls $65.00 half pan/ $120.00 full pan broccoli with pesto in a spicy tomato $12.99 person sauce tossed
Load more

Recommended publications
  • Bakery Packet
    Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
    [Show full text]
  • Baking Problems Solved Related Titles
    Baking Problems Solved Related Titles Steamed Breads: Ingredients, Processing and Quality (ISBN: 978-0-08-100715-0) Cereal Grains, 2e (ISBN: 978-0-08-100719-8) Cereal Grains for the Food and Beverage Industries (ISBN: 978-0-85709-413-1) Baking Problems Solved Second Edition Stanley P. Cauvain Woodhead Publishing is an imprint of Elsevier The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom Copyright r 2017 Elsevier Ltd. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility.
    [Show full text]
  • Their Ancestors Signed the Mayflower Compact Heller Helps Political
    SERVING CRANFORD, QARWOOD and KENILWORTH Vol. 94 No. 47 Published Every Thursday Wednesday, November 25, 1987 USPS 136 800 Second Class Postage Paid Cranford, N. J. 30 CENTS y?~''i Service tonight >ffS& The annual community | Thanksgiving service win take, place at 8 p m. today at the Trlni-' ty Episcopal Church, North and | Forest avenues. Clergy from, Cranford congregations will par- \ ticipato in the service. Tree lighting A traditional tree lighting | mv. ceremony will take place Friday j at 7 p.m. at the town Christmas tree hi the parking lot opposite | the municipal building. Santa will i greet children and Us helpers1 will distribute treats, the madrigal singers and brass] ensemble from Cranford High] School will perform. Garwood A Garwood beekeeper has quite a collection: 180,000 honey pit* Santa's first visit to town: C ^-^I,a>icaggy.^-^,^ZI::.' ••^..: •--^- —a roll students were announced for, c *• - ,i t« />i . r. * I1J,ws-on-de8lrod-gl+ts-to--perform^WiTrte^VVoTTrierland MedreT cording to police esTimalesT the first marking period. Page 19. -Sa^^nd-M^laus^t-Mangea oi mor Sun d a r Building event sponsored by-uajTExTravagaliza '87 Stage Show Sunday. Mayor's Park capped event. More photographs 25 ^ #™£ c? ? ?^ / , y- and received candy canes In show- In ffrehouse parking lot followed SS1 ui m? . a"d Mrs. Claus played by fernle Ragucci and musical parade and child visits with Santa that on pages 13, 18 and 21. Photo by Greg Price. Donate food Dot Mikus. Photo by Greg Price. Cranford Family Care is pro-] viding food baskets to less for- tunate residents for Thanksgiv- Their ancestors signed the Mayflower Compact ing.
    [Show full text]
  • Page 1 Openlearnworks Unit 6: Food Drink by Annie Mattheson
    OpenLearn Works Unit 6: Food Drink by Annie Mattheson Copyright © 2019 The Open University 2 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Contents Introduction 4 6. Introductory handsel 4 6.1 Traditional foods 7 6.2 Drink 14 6.3 Scran, piece and jeelie piece 19 6.4 Fish 21 6.5 Herrin, caller an saut: herring, fresh and salt 23 6.6 What I have learned 28 Further research 29 References 29 Acknowledgements 31 3 of 31 http://www.open.edu/openlearncreate/course/view.php?id=2705 Monday 3 August 2020 Introduction Introduction In this unit we look at the role of the Scots language in an important area of Scottish life and in Scotland’s economy. Food and drink make up the largest sector of Scottish exports and this very successful industry employs almost 1 in 5 (18.8%) of all workers, most of them in small local businesses (Gates, 5 top exports for Scotland right now, 2017). You will learn about traditional Scottish fare; food and drink which are created from produce grown or sourced in Scotland. Not surprisingly, it is largely the geography of the country, its rugged hills and cool, damp climate that have determined the crops which can be grown and the animals which can be reared. With just under 17,000 km of coastline, it is equally unsurprising that seafood features prominently on our menus. Scotland’s food and drink are celebrated so vibrantly in the nation’s literature and folk culture that there are references throughout to examples of these.
    [Show full text]
  • Storytelling with UK Centenarians: Being a Hundred
    Storytelling with UK Centenarians Being a hundred - it’s just luck Tina Koch Leverhulme Visiting Professor Pam Smith Professor of Nurse Education Rose Turner Research Associate Nimmi Hutnik Senior Lecturer The University of Surrey Published by the University of Surrey The Centre for Research in Nursing and Midwifery Education (CRNME), Faculty of Health and Medical Sciences, University of Surrey, The Duke of Kent Building, Stag Hill, Guildford Surrey, GU2 7TE Date printed July 2010 This study was funded by the Leverhulme Trust and the General Nursing Council for England and Wales Trust and approved by the University of Surrey‟s Ethics Committee. Sixteen centenarians were interviewed by the research team. The centenarians then validated the content and gave consent in writing to have their photos and abridged stories published as chapters in this book Copyright The University of Surrey. Reproduction of any part of this text should be with written permission of the authors. Author contact details: Tina Koch: [email protected] Pam Smith: [email protected] Rose Turner: [email protected] Nimmi Hutnik: [email protected] Cover design by Nigel Barnes, the University of Surrey Design & Print Shop. Centenarian photos were taken by Tina Koch and Pam Smith. 2 Acknowledgements Our deepest thanks must go to the centenarians: Olive, Emily, Hetty, Albert, Nita, Alison, Meg, Minnie, Jess, Edward, Bob, Phyllis, Alex, Marion, Jessie and Frank and their families and friends who participated in this storytelling study. Financial assistance was granted by the Leverhulme Trust who we thank. In 2009 Tina Koch was awarded the Leverhulme Visiting Professorship at the University of Surrey, hosted by Professor Pam Smith, Centre for Research in Nursing and Midwifery Education (CRNME), Division of Health & Social Care.
    [Show full text]
  • Apr Co+Deals a 3/29-4/11 Page 1 of 61
    Apr Co+Deals A 3/29-4/11 Featured Member # Flyer Period Department UPC Code Supplier Item Code Brand Pack Size Description Sale Retail Sale Case Senior Case Item Case 1 B Bulk 0-26938-16533-8 165332 BULK D 25 25 # POPCORN,OG2,MULTI COL $ 1.69 $ 42.25 $ 38.03 $ 35.91 2 A Bulk 0-26938-34260-9 342600 BULK B 30 30 # RAISINS,OG2,THMPSN SD X $ 3.49 $ 104.70 $ 94.23 $ 89.00 3 A Bulk 0-26938-46623-7 637843 BULK F 25 25 # WALNUTS,OG2,HVS/PCS X $ 10.49 $ 262.25 $ 236.03 $ 222.91 4 B Bulk 0-26938-61398-3 613984 BULK K 25 25 # SUNFLWR KERNL,OG1,PST X $ 2.99 $ 74.75 $ 67.28 $ 63.54 5 B Bulk 0-26938-62590-0 625905 BULK H 25 25 # LENTILS,OG1,GREEN X $ 1.79 $ 44.75 $ 40.28 $ 38.04 6 B Bulk 0-26938-62710-2 627109 BULK H 25 25 # BEANS,OG2,GARBANZO,CH $ 1.79 $ 44.75 $ 40.28 $ 38.04 7 B Bulk 0-26938-62790-4 627901 BULK K 50 50 # SUNFLWR KERNL,OG1,PST $ 2.99 $ 149.50 $ 134.55 $ 127.08 8 B Bulk 0-34600-74631-0 659847 BULK I 50 50 # YEAST,NUTRI,6635,FLAK $ 5.99 $ 299.50 $ 269.55 $ 254.58 9 A Bulk 0-42563-01086-7 657767 BULK B 25 25 # COCONUT,OG1,SHRED,MED X $ 2.49 $ 62.25 $ 56.03 $ 52.91 10 B Bulk 0-86011-00206-6 465039 BULK D 25 25 # POPCORN,OG2,WHITE $ 1.49 $ 37.25 $ 33.53 $ 31.66 11 B Bulk 0-86011-00328-5 465054 BULK D 25 25 # POPCORN,OG2,YELLOW X $ 1.49 $ 37.25 $ 33.53 $ 31.66 12 A Bulk 0-26938-22002-0 220020 BULK C 50 50 # FLOUR,OG1,WW,PASTRY $ 1.19 $ 59.50 $ 53.55 $ 50.58 13 A Bulk 0-26938-92094-4 920942 BULK M 25 25 LB SUGAR,OG2 $ 1.49 $ 37.25 $ 33.53 $ 31.66 14 A Bulk 0-26938-94188-8 941880 BULK C 50 50 # FLOUR,OG1,WW BREAD $ 1.19 $ 59.50 $ 53.55 $
    [Show full text]
  • South Dakota State University Career Service Employees Cookbook
    SOUTH DAKOTA STATE UNIVERSITY CAREER SERVICE EMPLOYEES . COOKBOOK . -·December 1991 -,- ,tS , c,;�17 \ °' \ THE CAREER· SERVICE ADVISORY COUNCIL SDSU is served by 624 Career Service employees both on campus and at various off-campus sites across the state. A Career Service Advisory Council represents Career Service employees at SDSU and addresses issues which affect all Career Service employees in South Dakota. It is comprised of eight members who are elected by their co-workers in each of the follow­ ing areas: administrative/clerical, agricultural services, technical/health ser­ vices, custodial services, maintenance/security and nutrition/4-H assistants. The Council develops and disseminates ·ideas for University improvement, stimulates communication between employees and SDSU administration, contributes to the formation of general University policy and makes recom­ mendations to the President. The Career Service Advisory Council continuously seeks to improve working conditions, salary and morale for co-workers. It also sponsors a variety of projects and programs for its employees. Scholarships are awarded annually to Career Service employees enrolled in classes at SDSU. The New Ideas program offers cash incentives for suggestions leading to a better and more effective work place. Projects through which employees are recog�ized and honored for their contributions and years of service are the Employee of the Month.program, now in its tenth year, and two an­ nual mass meetings. SDSU's Career Advisory Council has also recently pro­ duced
    [Show full text]
  • Development of a Web-Based 24-Hour Dietary Recall Tool for Use by 11-24 Year Olds: INTAKE24
    Development of a web-based 24-hour dietary recall tool for use by 11-24 year olds: INTAKE24 Final report November 2013 Contents 1 Introduction .................................................................................................................... 3 2 Project overview............................................................................................................. 4 3 System Developments ................................................................................................... 5 3.1 Improvements to portion size estimation ................................................................. 5 3.1.1 Data collection method for portion size study ................................................. 10 3.1.2 Results of portion size study .......................................................................... 11 3.2 New portion photographs ...................................................................................... 12 3.3 New foods and drinks added to the system ........................................................... 14 3.4 Linking foods to NDNS databank codes ................................................................ 16 3.5 Features included in INTAKE24 ............................................................................ 17 3.5.1 Associated food prompts ............................................................................... 17 3.5.2 Sandwich wizard and salad wizard ................................................................ 18 3.5.3 Pizzas ...........................................................................................................
    [Show full text]
  • Brunch Menu Monday – Saturday 8.30Am – 12.30Pm | Sunday 8.30Am – 4Pm
    TASTING ROOM BRUNCH MENU MONDAY – SATURDAY 8.30AM – 12.30PM | SUNDAY 8.30AM – 4PM HOMEMADE SAUSAGE ROLL (VO) 5.00 Tomato & Chilli Relish HOMEMADE PORRIDGE (VG) 5.00 Raspberry Jam, Granola, Fresh Fruit GRANOLA BOWL (VO) 6.00 Natural Yoghurt, Berry Compote, Granola, Fresh Fruit CRAFTY BREAKFAST 10.00 Smoked Bacon, Sausage, Smashed Avocado, Poached Eggs, Cherry Tomatoes, Toasted Sourdough VEGAN BREAKFAST (VG) 10.00 Vegan Sausage, Homemade Beans, Portobello Mushroom, Salsa Verde, Cherry Tomatoes, Sourdough BREAKFAST BAP 9.00 Smoked Bacon, Chorizo Potato Rosti, Fried Egg, Black Pudding & Cherry Tomato Jam BLACK DAHL (VG) 11.00 Turmeric Roasted Potatoes, Crispy Onions, Pickled Fennel Yoghurt, Naan BUDDHA BOWL (VG) 10.00 Red Pepper, Quinoa & Sweetcorn Salad, Pickled Red Cabbage, Courgette, Spinach Verde, Red Lentil Kofte, Yoghurt Walnut Dressing BANANA & BUTTERSCOTCH PANCAKE STACK (V) 8.00 Salted Caramel Ice Cream, Butterscotch, Vanilla & Cardamom Syrup Poached Banana, White Chocolate & Roasted Hazelnut Soil STRAWBERRY CHEESECAKE FRENCH TOAST (V) 8.00 Sweet Pan Loaf, Strawberry Compote, Vanilla Mascarpone, Shortbread & Almond Crumb CHEESE & TOMATO PAN LOAF TOASTIE 8.00 Smoked Bacon, Cheese, Sundried Tomatoes, Side Salad PLEASE INFORM YOUR SERVER IF YOU HAVE ANY ALLERGIES OR SPECIAL DIETARY REQUIREMENTS (V) VEGETARIAN — (VG) VEGAN — (VO) VEGAN OPTION AVAILABLE TASTING ROOM KIDS BRUNCH KIDS PORRIDGE (VG) 3.50 KIDS CRAFTY BREAKFAST 4.50 Sausages, Bacon, Poached Egg, Sourdough, Homemade Beans KIDS FRENCH TOAST (V) 4.50 Strawberry Cheesecake KIDS
    [Show full text]
  • Usa Win Shebelieves Cup Reds on the Brink Old Firm
    FREE USA WIN REDS ON SHEBELIEVES CUP THE BRINK PAGE 3 LIVERPOOL CLOSE IN ON TITLE PAGE 8 OLD FIRM CELTIC V RANGERS PREVIEW PAGE 16 DOWNLOAD THE FIRST TOUCH APP TV schedules / best soccer bars / live scores & more... It’s Free! MAR 12TH, 2020 • VOL 26 • ISSUE 33 PAGE 2 www.firsttouchonline.com HO BROOKLYN’S #1 ACK RSE BL P E U H B T SOCCER BAR FULL MENU AVAILABLE 568 5th Avenue (at 16th Street), Brooklyn 718 788 1975 www.blackhorsebrooklyn.com WWW.BLACKSWANNY.COM Happy Hour 11:30am-8pm Reverse Happy Hour 1am-4am Sun 27-Aug KITCHEN OPEN 8AM WEEKENDS - FREE COFFEE FOR EARLY GAMES! Sat 14-Mar Sun 15-Mar EPL EPL 8:30AM Watford v Leicester City 10AM West Ham Utd v Wolves 11AM Man City v Burnley 12:30PM SPURS v Man Utd US forwards Christen Press (23) Megan Rapinoe (15) and Tobin Heath (17) 1:30PM Aston Villa v Chelsea celebrate at Toyota Stadium. Photo: Jerome Miron-USA TODAY Sports LA LIGA Mon 16-Mar 1:30PM Mallorca v Barcelona 4PM Everton v Liverpool 1048 Bedford Ave. Brooklyn 718-783-4744 Stewart’s Scottish Market Originally Established in 1931 All products are made on location with no MSG or food preservatives. Haggis Pork Sausage Links Angus Steak Pies Black Puddings Rings Angus Scottish Meat Pies White Puddings Rings Shepherd’s Pies Potted Head Chicken Pot Pies Angus Beef Ham Bean Pies Sausage rolls Angus Beef Bridie’s Pasties Sausage Links Sweet Scones Angus Beef Potato Scones Sliced Sausage Scottish Pan Loaf Breads And much more...
    [Show full text]
  • Bop 250/251 612
    *DJJHQDX Use and care manual BOP 250/251 612 Built-in oven en-us Table of Contents Use and care manual 9 Safety Definitions 3 O Timer functions 18 Launching the timer menu 18 IMPORTANT SAFETY INSTRUCTIONS 4 Timer 18 Proper Installation and Maintenance 4 Stopwatch 18 Fire Safety 5 Cooking time 19 Burn Prevention 6 End of cooking time 20 Child Safety 7 Cleaning Safety 7 F Sabbath mode and Yom Tov mode 21 Cookware Safety 7 Sabbath mode 21 Proposition 65 Warning 8 Yom Tov mode 21 ] Causes of damage 9 n Automatic programs 22 Information on the settings 22 7 Environmental protection 9 Selecting a dish 22 Tips for saving energy 9 Applying settings for dishes 23 Calling up the last automatic programs used 23 * Familiarizing yourself with your appliance 10 Ž Personal recipes 24 Oven 10 Displays and controls 11 Recording a recipe 24 Symbols 11 Programming a recipe 24 Colors and display 11 Entering a name 25 Standby 12 Starting a recipe 25 Activate appliance 12 Change recipe 25 Additional information ( and ) 12 Deleting a recipe 25 Cooling fan 12 Program selection positions 13 @ Core temperature probe 26 Accessories 14 Inserting the core temperature probe into the food 26 Special accessories 14 Setting the core temperature 27 Core temperature guidelines 28 K Before using the appliance for the first time 15 Setting the language 15 v Roasting function 29 Setting the time format 15 Setting the time 15 A Childproof lock 30 Setting the date format 16 Activating the child lock 30 Setting the date 16 Deactivating the child lock 30 Setting the temperature unit 16 Completing initial set-up 16 o Home Connect 30 Heating up the oven 16 Cleaning accessories 16 Setting Up 30 Remote Start 31 Home Connect settings 32 1 Operating the appliance 16 Remote Diagnostics 32 Oven interior 16 Information on Data Protection 33 Inserting the rack 16 Declaration of Conformity 33 Turning on 17 Wi-Fi® Module 33 Quick heat 17 Safety shut-off 17 Q Basic settings 34 D Cleaning and maintenance 37 Cleaning agents 37 Removing the plug-in grid 38 2 Safety Definitions en-us .
    [Show full text]
  • Port Henderson : Past & Present
    PORT HENDERSON : PAST & PRESENT The story of a former fishing village & crofting township Introduction This booklet, written as part of Scotland's Rural Past Project, contains as much information about Port Henderson's past and present as we have been able to discover. Port Henderson, a former fishing village and crofting township, is part of the Gairloch Estates and cannot be looked at in isolation. Therefore it is set in its historical and geographical context within this West Coast are of Ross-shire. The booklet contains information about Port Henderson's location in the local area, the use of Gaelic and other name derivations for various features within the landscape, the village within the fishing industry, the township within the crofting community, schooling over the years and life for residents and visitors during the 20th and 21st centuries. Some of the data used in this project has been taken from work undertaken by Roy Wentworth. Roy was a local historian and the first curator of Gairloch’s Heritage Museum. He undertook a great deal of research about Gairloch and district, taking information from local residents and from books, articles and maps. His particular interest was Gaelic name derivations. Where a Gaelic name comes from the OS Reference Name Books for the 1st. edition OS map, 1871 - 1877, this is indicated by the initials OSR and the initials OPR stand for Old Parochial Registers. Other information has been supplied by local residents, from Ian Fraser, former lecturer at Edinburgh University, and gleaned from the Port Henderson censuses and estate records, books and articles.
    [Show full text]