DOCSLIB.ORG

Culinarycooperative BARNDIVA DINNER 707.431.0100

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Culinarycooperative BARNDIVA DINNER 707.431.0100 DRY CREEK VALLEY CULINARY COOPERATIVE Connecting the best in local food and wine. MENU BOOK wdcv.com/culinarycooperative BARNDIVA DINNER 707.431.0100 first heirloom beets, endive, watercress, warm chèvre croquettes, baby radish 14 crispy quail, warm potato salad, frisee, smoked ham hock, quail egg 19 cauliflower soup, caramelized florets, raisin, fried caper, toasted almond, sage 12 beef carpaccio, thinly sliced filet mignon, hen of the woods tempura, horseradish 17 crisp butter lettuces, ruby red grapefruit, radish, citrus vinaigrette 11 shaved apple salad, baby lettuces, fennel, fines herbs, pomegranate, champagne vinaigrette 9 sliced raw yellowfin tuna, sticky rice, avocado, soy, pickled fresno chili 18 marin triple cream brie, poached apricot marmalade, warm brioche 16 main herb roasted filet mignon, olive oil smashed potato, spinach, caramelized onion jam, bone marrow “tater tot” 42 pan roasted john dory, mussels, chorizo, artichoke, broccolini, saffron tomato broth 34 crispy young chicken, roasted brussels sprouts, ricotta & egg yolk ravioli, serrano ham vinaigrette 26 sautéed pacific swordfish, fregola sarda, green goddess, cracked crab, olive, tomato confit 32 bacon wrapped pork tenderloin, stone-ground polenta, fennel, apple “relish,” crispy proscuitto 28 sonoma duck, crispy leg, sliced breast, caramelized endive, huckleberry, ricotta pierogi, scallion 36 “the vegetarian” this is a dish handcrafted daily by the chef according to the seasonal market 25 for the table bd frites, crisp kennebec potatoes, spicy ketchup 12 chèvre croquettes, wildflower honey, lavender 10 “the artisan”, handmade cheeses, charcuterie, seasonal accompaniments 39 chef ryan fancher 20% gratuity will be added to parties of 6 or more consuming raw or undercooked meat, seafood, shellfish, and eggs may increase the risk of food borne related illnesses 707.433.1380 BRAVAS BAR DE TAPAS | 707.433.7700 HAM & CHEESE BAR WHITE TAP WINES Fermin Jamón Ibérico - Spanish Cured Ham 15 5oz Glass / Half Liter / Liter Spanish & Local Cheeses, Fig Jam, Marcona Crackers 15 Simi Sauvignon Blanc Sonoma County 2010 5.5 / 13 / 26 J Chardonnay Russian River Valley 2010 9 / 25 / 52 Marinated Olives, Pickled Garlic, Idiazábal Cheese 5 Marcona Almonds, Rosemary, Pimentón Salt 5 WHITE WINES BY THE GLASS Pan Tomate - Tomato Toast, Arbequina Olive Oil, Sea Salt 4 SPARKLING 6oz Glass / Bottle TOSTADA Segura Viudas Extra Dry Penedes Spain NV 7 / 28 (Toasts) Juve y Camps Cava Catalonia Spain 2007 8 / 32 Roederer Brut Anderson Valley NV 11 / 36 Goat Cheese, Golden Onions, White Truffle Honey 5 Piper-Heidsieck Brut France NV 85 Crispy White Anchovies, Fennel Slaw, Alioli 5 LOCAL WHITES 5oz Glass / Half Bottle / Bottle CHILLED TAPAS Mauritson Sauvignon Blanc Dry Creek Valley 2011 6.5 / 15.5 / 27 Sbragia Sauvignon Blanc Dry Creek Valley 2012 8.25 / 19.5 / 35 Tortilla Española - Potato, Onion & Manchego Omelette with Alioli 6 Mac Murray Ranch Chard. Russian River Valley 2011 6.75 / 16 / 28 Salmorejo Soup - Chilled Tomato & Almond Soup 6 Ramey Chardonnay Russian River Valley 2010 12.5 / 30 / 56 Ferrari-Carano Bella Luce Blend Sonoma County 2011 6 / 14.5 / 25 Mussel Escabeche - Marinated Mussels with Chili Relish 9 Gordian Knot Albariño Russian River Valley 2011 8.5 / 20.5 / 37 Duncans’ Cremini Mushroom Escabeche with Pimentón 5 Seghesio Arneis Sonoma County 2011 9 / 21.5 / 39 Paul Mathew Rosé Russian River Valley 2012 8.5 / 20.5 /37 Tuna Belly Salad, Green Olives, Egg, Shaved Celery 10 Navarro Rosé Anderson Valley 2012 7.5 / 18 / 32 Spanish White Anchovies, Herb Oil 5 Roasted Red Beets, Cinnamon, Walnuts, Idiazábal 8 SPANISH WHITES Escarole Salad, Moscatel Dressing, Hazelnuts, Cabrales 8 Gessamí Gramona White Blend Penedès 2011 7 / 17 / 30 La Cana Albariño Rías Baixas 2010 7.5 / 18 / 32 Escalivada - Marinated Fire Pit Vegetables with Garlic Toast 8 Paco & Lola Albariño Meaño 2008 8.5 / 20.5 / 37 Protos Verdejo Rueda 2010 7.25 / 17.5 / 31 BOCADILLOS Itsas Mendi Bizkaiko Txakolina Txakolina 2011 8.25 / 20 / 36 (Little Sandwiches) Plácet Viura Rioja 2008 12.5 / 30 / 56 Duck Meatballs, Tomato Sofrito, Green Olive Purée 8 RED TAP WINES Serrano Ham and Manchego, Truffle Paste 6 5oz Glass / Half Liter / Liter Long Cooked Pork Cheeks, Salsa Verde 8 Silvertap Merlot Sonoma County 2010 5.5 / 14 / 28 Paul Dolan Pinot Noir Potter Valley 2010 8 / 23.5/ 47 WARM TAPAS RED WINES BY THE GLASS Patatas Bravas - Fried Potatoes, Spicy Tomato Sauce, Alioli 6 Bacon Wrapped Dates with Blue Cheese, Marcona Almonds 7 LOCAL REDS 5 oz Glass / Half Bottle / Bottle Creamy Chicken Croquetas 7 Hartford Court Pinot Noir Russian River Valley 2010 13.75 / 33 / 62 Cider Braised Chorizo and Shishito Peppers 7 Mueller Pinot Noir Russian River Valley 2010 13.75 / 33 / 62 Bacalao Fritters, Orange Alioli, Parsley Salad 9 Pezzi King Zinfandel Dry Creek Valley 2010 7 / 17 / 30 Unti Grenache Dry Creek Valley 2010 9.5 / 23 / 42 Fried Duck Egg, Chorizo Cracklings, Toast 5 Seared Scallops with Romesco & Leeks From the Fire Pit 13 SPANISH REDS Dungeness Crab Fideuá - Toasted Vermicelli, Tomato, Crab 10 Juan Gil Monastrell Jumilla 2010 6.75 / 16 / 28 Stewed Chickpeas, Morcilla, Greens, Fennel Sofrito 6 Mencos Tempranillo Rioja 2010 6.5 / 15.5 / 27 Steamed Clams in Cava with Garlic, Parsley, Chili Flakes 13 E-1 Red Blend Priorat,RD,Rioja 2011 7.5 / 18 / 32 Antidoto Tempranillo Ribera Del Duero 2009 9.25 / 22.5 / 41 Crispy Pig Ears, Anchovy Vinaigrette 9 AN/2 “Anima Negra” Red Blend Mallorca 2009 11 / 26.5 / 49 Roasted Local Asparagus, Orange Alioli, Manchego 7 Numanthia Termes Tempranillo Toro 2009 9.5 / 23 / 42 A LA PLANCHA RED WINES BY THE BOTTLE Fresh Gulf Prawns, Pimentón Salt & Pepper 14 Monterey Calamari, Salsa Verde, Lemon 10 Roth Pinot Noir Sonoma Coast 2010 52 “Three Valleys” Zinfandel Sonoma County 2010 Local Sardine, Black Olive Ink, Piquillo, Migas Salad 8 Ridge 48 Red Scarf Red Blend Sonoma County 2010 45 Crispy Skin Chicken Thighs, Garlic, Sherry & Bay Leaf 10 Nekeas Grenache El Chaparral Navarra 2010 26 Montecillo Reserva Tempranillo Rioja 2006 25 Lavender Quail, Sherried Grapes, Basque Honey 12 Can Blau Red Blend Montsat 2009 28 Sebastopol Maitake Mushrooms, Goat Cheese Fluff 10 Camins del Priorat Red Blend Priorat 2010 41 Skirt Steak, Red Onion Marmalade, Valdeón Cheese 13 DESSERT WINES Octopus, Fingerlings, Smoked Paprika, and Olives 16 POSTRES 3oz. Glass Deviation Rose Geranium, NV California 11 Olivares Dulce Monastrell, 2008 Jumilla 20 Strauss Family Organic Vanilla Soft Serve 6 Toppings- One Per Order Extra Virgin Olive Oil & Sea Salt Corkage fee is $15. per 750ml bottle of wine for first 2 bottles, Pedro Ximenez Chocolate $25 per bottle after that. We will waive fee for each bottle purchased. Apple Cookie Crunch 18% gratuity will be added for parties of 6 or more. Goats Milk Carmel Jamón Migas Additional toppings $1 each Nutella Toast, Olive Oil, Vanilla Bean Sea Salt, Orange Zest 5 Our lunch menu consists of salad and sandwich specials in addition to most of our dinner offerings. Below are a few highlights STARTERS CALDO VERDE Portugal’s national soup, potato thickened beef consommé, collard greens, linguiça CHOURIÇO CRUSTED DAY BOAT SCALLOPS pan seared, Japanese sweet potato puree, leek confit, molho cru BOLINHOS de BACALHAU cod cakes, cilantro alioli, Moroccan black olive coulis SARDINHAS ASSADAS grilled whole Monterey bay sardines, warm onion “cebolada” PAN ROASTED MUSSELS with CHOURIÇO tomato-lobster fumet, cilantro, garlic bread MAIN PLATES PACIFIC WILD CAUGHT BLUE NOSE SEA BASS FILLET oven roasted, grilled yellow corn, sautéed collard greens, molho cru PORK TENDERLOIN “RECHEADO” olive, fig and almond stuffing, São Jorge cheese potato “croquettes,” port wine sauce Just steps away from Healdsburg’s landmark BACALHAU no FORNO plaza, brother and sister team (Chef Manuel and traditional baked casserole of north Atlantic salt cod, Lucia as your host) serve Cozinha Nova potatoes, onions and olives Portuguesa — “new Portuguese cuisine”— the varied and complex flavors of their native FEIJOADA COMPLETA homeland using Sonoma County’s best Brazilian national dish, stewed beef, pork, smoked sausage, black beans ingredients. Local and Portuguese wine and beer. DESSERT TRIOS Port and Madeira bar. TRADITIONAL arroz doce with Madeira braised figs, malassadinhas with Patio Dining | Lunch and Dinner Daily “ovos moles”, and almond ice cream sandwich with fig cake Café Lucia CHOCOLATE 235 Healdsburg Ave., Suite 105 chocolate mousse with almond tuile, chocolate soufflé with Healdsburg, CA 95448 ruby port gelée, mint chocolate ice cream caramelized banana www.cafelucia.net | Tel. (707) 431-1113 CATELLI'S 707.857.3471 707.814.01111 phone: 707-473-8030 snacks raw soup & salad vegetables housemade pasta seafood meat 7 / 2 / 1 4 DRY CREEK KITCHEN 707.431.0330 FIRST COURSES Pistachio and Black Pepper Goats Milk Cheesecake-beets and asparagus tips in a crisp Phyllo shell-$12 Seared Sonoma Foie Gras with Rhubarb Tart-aged balsamic vinegar and black pepper scented honey-$19 Tomales Bay Miyagi Oysters with Pinot Blanc Mignonette- crisp black pepper chrackers-$12 Composed Salad of Smoked Trout with Potato Blini-hard cooked eggs, salmon roe, and quail egg-$9 Salad of Seasonal Field Greens and Herbs-champagne-shallot vinaigrette and pickled vegetables-$8 Warm Roasted Green Garlic Soup-toasted garlic chips and green garlic oil-$8 Yellow Tail Jack Sashimi with Dungeness Crab Timbale- tempura asparagus and cucumber consommé-$12 MAIN COURSES Polenta Crusted Salmon with Pea Shoots and Onion Sprouts-pearl onions and English peas-$21 Caramelized Organic Chicken Breast with Basil-fresh ricotta gnocchi and sautéed spinach-$20 Roasted, Braised, and Steamed Local Vegetables-preparation vary depending on availability-$18 Herb Roasted Veal Demonic with Crisp Sweetbreads-asparagus tips, spinach and charcoaled onions-$29 Olive Oil Poached Liberty Duck-black truffle polenta, roasted red onion vinaigrette-$26 Sautéed Skate Wing with Braised Ox Tail and Potato Hash-braised artichokes and sauce bordelaise-$23 Charcoaled Angus Beef Sirloin with Crisp Bacon and Potato Tart-stuffed onion with melted blue cheese- $28 707.433.3333 Crispy Buffalo Wings All Natural Chicken, House Made Spicy Wing Sauce, Blue Cheese Dressing, Celery ................
Load more

Recommended publications
  • Índice Geral De RECEITAS N.38 | JANEIRO N.39 | FEVEREIRO N.40 | MARÇO
    ÍNDICE GERAL DE RECEITAS N.38 | JANEIRO N.39 | FEVEREIRO N.40 | MARÇO Alheira com brócolos e ovos de codorniz pág. 24 Creme de legumes pág. 43 Artisan bread pág. 37 Arroz selvagem com couve Sopa de legumes com pesto pág. 18 Batido de banana e manteiga de amendoim pág. 24 e cebola caramelizadas pág. 41 Sopa de nabiças pág. 32 Bavaroise de café pág. 31 Barra de cereais pág. 20 Espargos com presunto pág. 24 Carbonara com abóbora e bacon pág. 20 Bolinhos de bacalhau recheados com azeitona pág. 40 Arroz de peixe com espinafres e limão pág. 44 Cebolada de porco com batata e curgete assadas pág. 46 Bolo de ananás pág. 34 Empadão de atum pág. 31 Cheesecake de menta pág. 45 Bolo intenso de chocolate pág. 44 Espetadas mistas de peixe em alecrim com molho Choux de camarão com molho de açafrão pág. 16 Bolos da sorte pág. 28 de iogurte e limão pág. 31 Creme de beterraba e laranja pág. 20 Brandade de bacalhau pág. 21 Rolo de espinafres e salmão pág. 19 Creme de limão pág. 42 Coelho à diplomata pág. 30 Espetadas de frango com puré de abóbora Esparguete com molho de tofu e legumes pág. 33 Couve-flor gratinada com natas e coentros pág. 42 e batata-doce pág. 16 Esparguete preto com camarão agridoce pág. 44 Creme de feijão branco e tomate pág. 26 Lombinhos de porco com coentros e limão Espetadas de cogumelos e bacon com arroz Crepes limpa-frigoríficos pág. 39 e cuscuz com bacon pág. 25 de repolho pág.
    [Show full text]
  • Download the PDF File
    CASEIRO PRAIA Situado na praia de Carcavelos, o Caseiro Praia oferece aos seus clientes a qualidade da casa-mãe combinada com uma bela vista panorâmica do oceano. Com um ambiente sofisticado e uma localização privilegiada, é o restaurante ideal para saborear as melhores especialidades de peixe, marisco e carne. Para além da sala principal - a Sala Mil Descobertas - temos também à sua disposição uma sala mais privada e de estilo familiar, perfeita para pequenos grupos. www.caseirorestaurantes.com SUGESTÕES DO CHEFE PEIXE Linguine Marisco 17,50 eur Espetada de Peixe 17,00 eur Bacalhau à Praia com Camarão Tigre 18,50 eur Cataplana Garoupa com Marisco 19,50 eur Arroz de Garoupa com Gambas (para 2 pessoas) 29,90 eur Grelhada Mista de Peixe (para 2 pessoas) 45,00 eur Camarão Tigre Grelhado (preço ao Kilo) (Acompanhamento: Arroz de Alho e Salada de Alface frisada) Paelha de Marisco (para 2 pessoas) 24,50 eur CARNE T- Bone 14,50 eur Entrecosto Grelhado com Arroz de Feijão 14,50 eur Cabidela com miúdos de Leitão (só à sexta, sábado e domingo) 14,50 eur Tornedó com Bacon Grelhado com Batata Doce 16,50 eur Surf & Turf 19,90 eur SOBREMESAS Tarte de Amêndoas 4,80 eur Petit Gateau Chocolate/Doce de Leite com Gelado 4,80 eur Cheesecake de Limão 4,80 eur Merengado de Noz/Amêndoa com Ovos Moles 4,80 eur Misto à chefe 4,90 eur Fidalgo 5,50 eur Misto à chefe (para 2 pessoas) 8,90 eur IVA incluído à taxa em vigor MENU ENTRADAS PÃO (Cesto) 1,95 eur Pão Torrado (Cesto) 1,70 eur Pão com Manteiga 3,15 eur Manteiga/Paté (unidade) 0,90 eur Queijo de Cabra com
    [Show full text]
  • Fish, Coriander and Fantasy
    The Portuguese Menu: fish, coriander and fantasy ABOUT The Portuguese Menu: fish, coriander and fantasy Portugal by... Condé Nast Traveler Portugal faces the Atlantic, smells of the Atlantic, breathes the Atlantic, has an Atlantic soul... but its cuisine is more Mediterranean than it seems. A paradox! The three essentials of the Portuguese diet are wheat (delicious bread), wine (wonderful reds and whites) and olive oil (very aromatic), called the "Mediterranean triad", which suggests a strong bond with its neighbours to the east. The Portuguese love olives; they eat a lot of cheese and use sautéed onion and garlic as the basis of almost all their dishes. All very Mediterranean customs. However, coriander is the national aromatic herb. Ginger and chillies give an exotic touch to some of the dishes, such as the popular "piri-piri" chicken, garnished with a chilli sauce which also goes perfectly with barbecued fish. Across the country, it is known as "frango da Guia" (charcoal-grilled chicken), its fame being traditionally associated with a restaurant in the Algarve. If we were to define a Portuguese menu - no easy task because there are so many specialties to choose from – the following dishes could not be left out. And take care in ordering these delicacies in restaurants because the servings are all XXL size. Starters, to whet your appetite Cheese, olives, butter and olive oil The cheese might be from Serra da Estrela, creamy sheep’s cheese that is shaped and wrapped in a cloth while it's fresh. The result is a tasty cheese with a slightly acidic-bitter aftertaste.
    [Show full text]
  • Cardapio Inglês15.Cdr
    A O R I G I N A L D E S D E 1 8 6 0 Salgadinhos For more than a century, Confeitaria Cavé is a mandatory stop for anyone visiting Rio de Janeiro’s downtown. As you walk through the door you are taken back in time, reliving the carioca Belle Époque of gentlemen in suits, a time when fast-food chains and the rush of everyday life didn't even exist. ESTABLISHED ON 05 MARCH 1860, CONFEITARIA CAVÉ IS THE OLDEST COFFEE AND PASTRY SHOP IN RIO DE JANEIRO. IT WAS FOUNDED BY CHARLES AUGUSTE CAVÉ, A FRENCHMAN WHO STAYED IN CHARGE OF THE BUSINESS UNTIL 1922. SINCE THEN MANY OWNERS TOOK CHARGE OF THE HOUSE. It was impossible to pass through the corner of Uruguaiana and Sete de Setembro streets without taking a look inside the beautiful building to see the wonderfully ornate ice-cream bowls which seemed more like a work of art. They were so magical and amazing, that used to whet the appetite of even those who did not appreciate ice cream. The architecture was influenced by various countries: chandeliers and glassware from France, custom chairs and tables were designed by the spaniard Cólon, wall lights from Brazil etc. The lines and shapes were also used to create its famous ice creams reminding chickens, pyramids and peach basket. Confeitaria Cavé has always been frequented by figures of the city, sharing the hall with the locals. There are reports that the Mayor Pereira Passos, responsible for an urban reform that completely changed the city landscape, was a habitué of the house.
    [Show full text]
  • Market Flavours
    Market Flavours 60 X 30 MINUTES EPISODIC BREAKDOWN 1. Peniche The wharf is the first contact between the fish and the land, even before arriving at the markets or other stores. In Peniche, a town known for the quality of its fish, Sebastião just had to visit the wharf. It was there that we accompanied the arrival of the fresh fish, in a tour guided by someone who knows the business well. 2. Nazare In the city of the seven skirts, Sebastião Castilho is inspired by the local delicacies to create dried- fish bread dish and a banana and honey cake with vanilla cream. 3. Caldas de Rainha In Caldas da Rainha, Sebastião Castilho visits two markets a short distance from each other: the fish and the produce market. In each of them, he finds the ingredients to make stuffed spider crab and mollusc pasta. 4. Torres Vendras In Torres Vedras, Sebastião Castilho finds a modern and busy market. It is there where he finds everything he needs to make a vegetable soup and colourful chips. 5. Santarem Sebastião Castilho visits the market of Santarém and a breakfast cooked on a brazier inspires him for today’s meal: rapini rice with fried whitebait sardines and “farófias” and custard with strings of caramel. 6. Viana de Castelo © Off The Fence 2014 1 Sebastião Castilho surrenders to the beauty of Viana do Castelo and to the freshness of its products. Cozido à portuguesa or Portuguese stew and farinheira sausage rice are the recipes chosen for this city in Minho. 7. Braga In the capital of Minho, Sebastião Castilho finds a lively market and the ideal inspiration for his recipe.
    [Show full text]
  • Sweets of Portugal with Jeremiah Bills Oct 18, 2020 - Oct 29, 2020 $4499.00 Per Person
    877-412-4394 Sagres Vacations [email protected] http://www.sagresvacations.com Sweets of Portugal with Jeremiah Bills Oct 18, 2020 - Oct 29, 2020 $4499.00 per person This itinerary includes: Round Trip Airfare from San Francisco with TAP Airlines; 5 nights at the 4* Olissippo Oriente Hotel in Lisbon; 5 nights at the 4* Eurostars Porto Douro; Private Tours: Lisbon l Sintra & Cascais l Obidos l Porto l Braga & Guimaraes l Aveiro; Workshops: Pastel de Nata l Conventual Pastry l Jesuitas & Limonetes l Ovos Moles; Private Airport Transfers in Portugal; Services of Professional English Speaking Guide. Page 2 of 11 Trip Summary October 18 - Sunday 4:30 PM Depart from San Francisco International Airport (SFO) - San Francisco International Airport (SFO) October 19 - Monday 11:40 AM Arrive at Lisbon Portela Airport (LIS) - Aeroporto De Lisboa (LIS) Private Transfer from Lisbon Airport to Hotel Check in at Hotel Olissippo Oriente Lisboa - Hotel Olissippo Oriente Lisboa Welcome Dinner in Lisbon Meals October 20 - Tuesday Private Full Day Lisbon City Tour with Pastel de Nata Class Meals October 21 - Wednesday Private Sintra, Cabo da Roca & Cascais Full Day Tour Meals October 22 - Thursday Portuguese Conventual Pastry Workshop Meals October 23 - Friday Leisure Day in Lisbon Meals October 24 - Saturday Check out at Hotel Olissippo Oriente Lisboa - Hotel Olissippo Oriente Lisboa Private Transfer from Lisbon to Porto with stop in Obidos. - Hotel Olissippo Oriente Lisboa Check in at Eurostars Porto Douro - Eurostars Porto Douro Meals October 25
    [Show full text]
  • Alheira De Mirandela TRÁS-OS-MONTES E ALTO DOURO
    Alheira de Mirandela TRÁS-OS-MONTES E ALTO DOURO Bôla de Lamego TRÁS-OS-MONTES E ALTO DOURO Bolo do Caco MADEIRA Espargos com Ovos BEIRA INTERIOR Lapas da Madeira MADEIRA Muxama de Atum ALGARVE Pastel de Bacalhau LISBOA E SETÚBAL Pezinhos de Coentrada ALENTEJO Presunto de Barrancos - DOP ALENTEJO Queijo Serra da Estrela - DOP BEIRA LITORAL Açorda à Alentejana ALENTEJO Caldo de Cascas TRÁS-OS-MONTES E ALTO DOURO Caldo Verde ENTRE DOURO E MINHO Canja de Borrego BEIRA INTERIOR Caspacho com Carapaus Fritos ALENTEJO Sopa da Pedra ESTREMADURA E RIBATEJO Sopa de Cação ALENTEJO Sopa de Castanhas MADEIRA Sopa de Peixe da Figueira BEIRA LITORAL Sopas do Espírito Santo AÇORES Açorda de Bacalhau ALENTEJO Açorda de Sável LISBOA E SETÚBAL Arroz de Lampreia ENTRE DOURO E MINHO Arroz de Lingueirão ALGARVE Bacalhau à Braz LISBOA E SETÚBAL Bacalhau à Gomes de Sá ENTRE DOURO E MINHO Bacalhau à Zé do Pipo ENTRE DOURO E MINHO Bife de Atum à Madeirense MADEIRA Polvo Assado no Forno AÇORES Sardinha Assada LISBOA E SETÚBAL Amêijoas à Bulhão Pato LISBOA E SETÚBAL Arroz de Marisco ESTREMADURA E RIBATEJO Camarão da Costa da Figueira BEIRA LITORAL Cavaco Cozido com Molho Verde AÇORES Cracas Cozidas AÇORES Lapas Grelhadas dos Açores AÇORES Mariscada de Sesimbra LISBOA E SETÚBAL Ostras do Sado LISBOA E SETÚBAL Percebes de Aljezur ALGARVE Xarém com Conquilhas ALGARVE Alcatra da Ilha Terceira AÇORES Alheira de Mirandela IGP - com grelos salteados TRÁS-OS-MONTES E ALTO DOURO Chanfana BEIRA LITORAL Cozido à Portuguesa LISBOA E SETÚBAL Cozido das Furnas AÇORES Espetada
    [Show full text]
  • Pastel De Tentugal: Serendipity Or Cultural Syncretism?
    University of Wollongong Research Online Faculty of Law, Humanities and the Arts - Papers Faculty of Arts, Social Sciences & Humanities 1-1-2013 Pastel de Tentugal: serendipity or cultural syncretism? Paula Arvela University of Wollongong, [email protected] Follow this and additional works at: https://ro.uow.edu.au/lhapapers Part of the Arts and Humanities Commons, and the Law Commons Recommended Citation Arvela, Paula, "Pastel de Tentugal: serendipity or cultural syncretism?" (2013). Faculty of Law, Humanities and the Arts - Papers. 1115. https://ro.uow.edu.au/lhapapers/1115 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] Pastel de Tentugal: serendipity or cultural syncretism? Abstract Pastel de Tentugal, a wrapped sweet pastry and a popular item of the traditional Doçaria Conventual Portuguesa, is simultaneously a food and an item of cultural history.1 As a food, the cigar-shaped pastry constitutes a distinctive item of confectionary. It exhibits most of the culinary attributes that seem mandatory in sweet-making – balanced symmetric shape with perfect texture, colour and flavour. Pastel de Tentugal strikes a flawless balance between visual structure and the gustatory experience, with its multilayered crispy wrapping enclosing a filling that teases the taste buds and senses. One bite breaks through the crunchy, delicate wrapping to expose the yellow, sweet content. Texture and flavour constitute the hallmark of the Pastel de Tentugal. Keywords syncretism, srendipity, cultural, tentugal, pasteis, de Disciplines Arts and Humanities | Law Publication Details Arvela, P. (2013). Pastel de Tentugal: serendipity or cultural syncretism?.
    [Show full text]
  • Menu: S. Martinho Pataniscas Fofas De Bacalhau
    Menu: S. Martinho Sopa de Castanha Creme suave com castanha e cebola entre outros legumes, e uma colherada de queijo fresco A palavra latina castanea (do grego kastanon) está na origem dos termos castanheiro e castanha. Presume-se que a castanha seja oriunda da Ásia Menor, Balcãs e Cáucaso. A castanha constituiu um importante contributo calórico na alimentação do homem pré-histórico que também a utilizou na alimentação dos animais. Os Gregos e os Romanos colocavam castanhas em ânforas cheias de mel silvestre. Este conservava o alimento e impregnava-o com o seu sabor. Os romanos incluíam a castanha nos seus banquetes. Durante a Idade Média, nos mosteiros e abadias, monges e freiras utilizavam frequentemente as castanhas nas suas receitas. Por esta altura, a castanha era moída, tendo-se tornado mesmo um dos principais farináceos da Europa. Choco Frito Choco bem temperado envolto em farinha e ovo No início da segunda metade do século XX os pescadores de Troino reuniam-se para acertarem as contas das suas pescarias, e conviviam jogando às cartas ou ao dominó, e bebendo vinho tinto. Manuel Coutinho em Troino e era um simples pescador que andava embarcado num dos vapores registado na capitania do Porto de Setúbal. Estando farto da dura vida do mar, decidiu mudar de rumo e optar pela vida de taberneiro. Conseguiu um espaço no Largo da Palmeira onde instalou a sua própria taberna e logo se destacou entre os seus colegas porquanto para melhor escoar o bom tinto das pipas vindas dos lados de Palmela resolveu servir também um petisco até então praticamente ignorado em Setúbal.
    [Show full text]
  • Ballroom Iraval Wedding Package
    THE MOCKINGBIRD RE M iraval B allroom M 2018-2019 Wedding Package 838 North Bedford Street East Bridgewater, MA 02333 508-378-4911 www.mockingbirdrestaurant.com 10-2017 Miraval B allroom Located in The Mockingbird Restaurant 838 North Bedford Street, East Bridgewater, MA 02333 508-378-4911 www.mockingbirdrestaurant.com 2018 Wedding Special Offers 2018 Wedding Special $15.00 off per person for any remaining 2018 dates Weekday Discount Monday - Thursday excluding Holidays $ 20.00 off per person ( discount only applied to entrée price person) Winter Wedding Discount December - January - February - March $ 15.00 off per person ( discount only applied to entrée price person) Spring Wedding Discount —— April —— $ 5.00 off per person ( discount only applied to entrée price person) Friday or Sunday May - November 2019 dates $5.00 off per person Military Wedding Discount Must be an Active Member of the Military (5% discount only applied to entrée price person) Only one discount per event, minimum of 100 guests for discount to apply cannot be combined, Offer may be discontinued or change at any time 2 All of our Wedding Packages include: Personalized Planning and Coordination with our professional event planner/consultant Personal Maître d’ at reception from start to finish You select what time your wedding starts as we only host one wedding per day Complimentary Tasting for the Bride and Groom Five Hour Reception you choose your start time as we only host one wedding per day. Endless Photo Opportunities Modern Private Bridal Suite with a private
    [Show full text]
  • Gastronomia Do Tâmega Esousa Património Imaterialpatrimónio Fotografia Da Capa:Rosquilhos
    Gastronomia Património imaterial do Tâmega e Sousa CENTRO DE ESTUDOS DO ROMÂNICO E TERRITÓRIO Fotografia da capa: Rosquilhos. FICHA TÉCNICA PROPRIEDADE Rota do Românico EDIÇÃO Centro de Estudos do Românico e do Território COORDENAÇÃO GERAL Rosário Correia Machado | Rota do Românico COORDENAÇÃO DA EDIÇÃO Gabinete de Planeamento e Comunicação | Rota do Românico COLABORAÇÃO Catarina Providência | Cariátides − Produção de Projectos e Eventos Culturais Gabriella Casella | Cariátides − Produção de Projectos e Eventos Culturais TEXTO Constança Vieira de Andrade Daniela de Freitas Ferreira Filipe Costa Vaz João Nuno Machado Rota do Românico FOTOGRAFIA Albano Moreira da Costa − Associação Cultural António Coelho Câmara Municipal de Amarante Câmara Municipal de Celorico de Basto Câmara Municipal de Cinfães Câmara Municipal de Felgueiras Câmara Municipal de Resende Câmara Municipal do Marco de Canaveses Centro de Arte Moderna da Fundação Calouste Gulbenkian Constança Vieira de Andrade Daniela de Freitas Ferreira Filipe Costa Vaz João Nuno Machado João Octávio Teixeira José Augusto Costa Museu de Évora Rota do Românico DESIGN E PAGINAÇÃO Furtacores – Design e Comunicação IMPRESSÃO Rainho & Neves – Artes Gráficas TIRAGEM 1000 DATA DE EDIÇÃO 1.ª Edição | Dezembro de 2014 © Rota do Românico ISBN Centro de Estudos do Românico e do Território 978-989-99331-0-1 Praça D. António Meireles, 45 4620-130 Lousada DEPÓSITO LEGAL T. +351 255 810 706 386091/14 F. +351 255 810 709 [email protected] Os textos são da exclusiva responsabilidade dos autores.
    [Show full text]
  • 300-012 PDF Rebranding-Weddingmenu.Indd
    Wedding Menu LaKota Oaks Signature Celebration FIVE-HOUR OPEN BAR INCLUDING ONE HOUR COCKTAIL RECEPTION LAKOTA OAKS SIGNATURE COCKTAIL CHOICE OF SIX BUTLER PASSED HORS D’OEUVRES CHOICE OF ONE COLD DISPLAY CHOICE OF TWO INTERACTIVE STATIONS FOUR COURSE PLATED DINNER SPARKLING WINE TOAST BEVERAGE SERVICE THROUGHOUT DINNER CUSTOM WEDDING CAKE BY DIMARE’S COFFEE & TEA SERVICE LaKota Oaks | 32 Weed Avenue, Norwalk, CT | 203-852-7329 | LaKotaOaks.com Wedding Menu Passed Hors d’oeuvres choose six COLD SELECTIONS: WARM SELECTIONS: Crostini Crimini Mushroom house made ricotta, oven roasted tomato, aged balsamic stuffed with roasted red pepper, smoked goat cheese Bruschetta Mini Grilled Cheese roasted pepper, gorgonzola, red wine gastrique brie, bosc pear, brioche Duck Prosciutto Grilled Peaches* jumbo asparagus, pomegranate molasses pancetta wrapped, reduced balsamic Bleu Cheese Mousse Flatbread cucumber, citrus fig, goat cheese, arugula Ceviche Skewered Herb Grilled Chicken bay scallop, jalapeno avocado dressing Tuna Tartar Atlantic Cod Fritter cucumber round, wasabi aioli black garlic aioli Soy Cured Salmon Beef Satay Asian pear, crème fraiche Korean bbq style Mini Reuben pastrami, sauerkraut, Swiss cheese, Russian dressing, rye *seasonal item LaKota Oaks | 32 Weed Avenue, Norwalk, CT | 203-852-7329 | LaKotaOaks.com Wedding Menu Cold Displays choose one LOCAL ARTISAN CHEESES: FROM THE GARDEN: “5 Spoke Creamery” crawford cloth bound cheddar Marinated and grilled zucchini, yellow squash, bell peppers, Herbal Jack English cotswold eggplant, asparagus
    [Show full text]