DOCSLIB.ORG

Spring Summer Events Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spring Summer Events Menu SPRING SUMMER EVENTS MENU 703.573.8700 | 2930 PROSPERITY | FAIRFAX | VA | 22031 | RSVPCATERING.COM HORS D’OEUVRES BUFFALO DEVILED EGG GF CORN AND BURRATA PIEROGI Crumbled Bleu Cheese And Celery Twist Corn, Burrata, Potato And Herbs $1.95 each $1.95 each FOIE GANACHE TARTLET JALAPEÑO POPPER RANGOON Duck Foie Ganache, Compressed Strawberry, Cream Cheese, Pickled Jalapeños And Wonton Wrapper Basil, Maldon Salt And Sesame Seeds $1.95 each $2.75 each MINI AVOCADO TOAST V KONA CHICKEN SKEWER Red Beet Hummus, Avocado And Pumpernickel Toast Maui Chicken, Purple Potatoes And $1.95 each Fresh Pineapple $1.95 each PEACH AND PORTOBELLO SUMMER ROLL V, GF, N Daikon Radish, Thai Basil, Cilantro And MINI BURRATA CUP Peanuts With Lime Soy Sauce Chicken, Tomato Ragu, Asiago Cup And Basil Sauce $1.95 each $1.95 each RACLETTE AND SPRING ONION PIZZA NASHVILLE HOT CHICKEN SKEWER Port City Shooter Crispy Chicken, Cayenne Pepper Sauce, Pickle And Toast $2.50 each $1.95 each VEGETABLE TARTARE V, GF PERUVIAN CAUSA WITH CHICKEN GF Crispy Rice Puff, Lentils, Carrots, Leeks And Cabbage Tri-Color Potatoes, Chicken And Red Pepper Threads $1.95 each $1.95 each WATERMELON BRUSCHETTA GF THAI CHICKEN CHOP BITE N Yellow Tomato, Mozzarella, Basil, Balsamic Reduction Vegetables, Peanut Dressing And Crispy Wonton And Toasted Quinoa $1.95 each $1.95 each AHI TUNA TACO CURRIED CITRUS PORK BELLY LOLLIPOP Ahi Tuna Tartare, Napa Cabbage Slaw Pickled Jalapeño And Cilantro And Fried Wonton Taco With Chili Crème Fraîche $1.95 each $2.75 each MINI DONUT CITRUS LOBSTER POP TART LOLLIPOP Pulled Chicken Or Pork And Vinegar Slaw Lobster, Tarragon, Lemon Zest, Potatoes And Citrus Cream $2.25 each $2.25 each BEEF TENDERLOIN CRACKER FIRECRACKER SHRIMP Homemade Rye Cracker, Beef Tenderloin, Herb Sauce Shrimp Wrapped In Springroll Wrapper With Thai Dipping Sauce And Pickled Mustard Seeds $2.50 each $2.25 each MINI MALTED FISH BITE JERK SPICED LAMB RIB GF Beer Battered Cod, Malt Vinegar Dust And Lamb Rib With Jerk Spices And Caper Herb Tartar Sauce Ghost Pepper Pineapple Sauce $2.50 each $2.75 each SAVORY SMOKED SALMON MACARON GF, N MINI BISON BURGER Everything Bagel Macaron And Cheddar And Hibiscus Cherry Ketchup Smoked Salmon Cream Cheese Mousse $2.75 each $2.50 each ROOT BEER GLAZED SHORT RIB GF CAULIFLOWER RUSTICA V, GF, N Homemade Potato Crisp With Citrus Zest Cauliflower Crust, Pine Nut Pesto, Onions And Tomatoes $2.25 each $1.95 each COMPRESSED MELON LOLLIPOP V, GF Olive Powder $1.95 each V - VEGAN GF - GLUTEN FREE N - NUTS SPRING SUMMER 2019 - EVENTS FIRST COURSE PLATED BURRATA MOUSSE AND ARUGULA SALAD GF Burrata Mousse, Arugula, Strawberries And Black Sesame Seeds With Lemon Vinaigrette $5.95 per person BABY SPINACH AND BLACKBERRY SALAD GF, N Rosemary Honey Almonds And Ricotta Salata With Lemon Vinaigrette $5.95 per person FARMERS CO-OP SALAD V, GF Mixed Greens, Tri-Color Carrot, Cucumber And Baby Heirloom Tomatoes With Basil Vinaigrette $4.95 per person MARKET SALAD GF Mixed Greens, Seasonal Fruit And Vegetables With Lemon Truffle Vinaigrette $5.95 per person MOSAIC SALAD GF, N Herb Flower Goat Cheese Medallion, Frisée, Basil Balsamic Compressed Strawberries And Candied Pistachios With Raspberry Vinaigrette $6.95 per person SPRING CARROT TART Pickled And Roasted Carrots, Radish, Roasted Carrot Dressing And Dehydrated Kalamata Olive $6.95 per person WEDGE SALAD GF Romaine Lettuce, Corn, Tomatoes, Blue CheeseAnd Pork Belly Croutons With Buttermilk Dressing $5.95 per person V - VEGAN GF - GLUTEN FREE N - NUTS WEBSITE - RSVPCATERING.COM CHICKEN AND BEEF ENTREE PLATED DELRAY BISTRO FILET GF Roasted Fingerling Potatoes And Spring Vegetables With Tomato Merlot Sauce $24.95 per person GRILLED SIRLOIN STEAK GF Grilled Sirloin Steak, Charred Leek Puree, Basil Heirloom Tomato, Tri-Color Potato And Tabasco Onion Strings $29.95 per person GRILLED HANGER STEAK GF Romanesco Puree, Charred Romanesco And Pickled Blueberries With Blueberry Gastrique $28.95 per person AVOCADO CHICKEN GF Tequila Lime Marinated Chicken, Avocado Cucumber Puree, Purple Potato, MUSTARD HERB TENDERLOIN GF Zucchini And Squash Mustard Herb Tenderloin, Fennel Ratatouille And $20.95 per person Fried Artichokes With Red Wine Reduction $39.95 per person CLIFF SPA CHICKEN GF Frenched Chicken Breast, Tri-Color Potatoes, PAN SEARED PETITE FILET GF Artichoke And Grilled Corn With Chicken Jus Pan Seared Petite Filet, Crispy Potato $18.95 per person And Blistered Tomatoes With Avocado Sauce $30.95 per person LEMON GROVE CHICKEN GF Frenched Grilled Lemon Chicken, Spinach Puree, SMOKED PAPRIKA SHORT RIB GF Harissa Roasted Carrots And Red Pearl Onions Horseradish Potato Puree, Tri-Color Baby Carrots $18.95 per person And Paprika Marmalade Glaze $28.95 per person PARMESAN CHICKEN PAILLARD GF Cauliflower Puree, Summer Vegetables And Capers With Piccata Sauce $20.95 per person ROASTED TARRAGON CHICKEN GF Roasted Chicken, Quinoa Pilaf And Grilled Asparagus With Tarragon Jus $19.95 per person ROSÉ FRENCHED CHICKEN GF, N Pan Seared Chicken, Coconut Rice And Charred Pineapple With Rosé Cherry Sauce $19.95 per person V - VEGAN GF - GLUTEN FREE N - NUTS PHONE - 703.573.8700 SEAFOOD ENTREE PLATED CAMBRIDGE CRABCAKE Duo Of Petite Crabcakes, Roasted Corn Succotash, Red Pepper Puree And Micro Herbs $25.95 per person CHARLESTON ROCKFISH Seared Rockfish, Farro, Celery And Braised Radish With Lemon Shallot Sauce $34.95 per person COPPER RIVER SALMON GF Potatoes, Wild Mushrooms And Micro Sorrel With Truffled Pea Sauce $23.95 per person PAN ROASTED BRANZINO FILET GF Pan Roasted Branzino, Purple Potato Puree And Crunchy Vegetable Slaw $26.95 per person SEARED GOLDEN SNAPPER GF Seared Golden Snapper, Basmati Rice, Daikon And Cucumber Ribbons With Green Garlic Sauce $32.95 per person VEGETARIAN ENTREE PLATED CHARRED CAULIFLOWER STEAK V, GF Marinated And Charred Cauliflower, White Bean Puree And Blistered Baby Heirloom Tomatoes $18.95 per person EASTERN SHORE CORN RISOTTO GF Sweet Corn, Asparagus, Tomato And Mascarpone Cheese $20.95 per person RICOTTA RAVIOLI WITH WILD MUSHROOMS Ricotta Ravioli, Asparagus, Peas, Morels And Fried Enoki With Light Cream Sauce $20.95 per person PORTOBELLO TALEGGIO Portobello Taleggio, Grilled Polenta And Asparagus With Roasted Tomato Sauce $20.95 per person V - VEGAN GF - GLUTEN FREE N - NUTS SPRING SUMMER 2019 - EVENTS DUO ENTREE PLATED BISTRO FILET AND LACQUERED BEEF MEDALLION AND RACLETTE CHICKEN GF PAN ROASTED BRANZINO GF Bistro Filet, Raclette Chicken Roulade Lacquered Beef Medallion, And Seasonal Vegetables With Pan Roasted Branzino, Tomato Merlot Sauce Charred Leek Puree, Basil Marinated $28.95 per person Baby Heirloom Tomatoes And Tri-Color Fingerling Roasted Potatoes $36.95 per person NEW YORK STRIP AND HERB CRUSTED TENDERLOIN AND GRILLED SHRIMP DUO GF PAN SEARED COD FILET GF Grilled NY Strip Steak And Shrimp, Herb Crusted Tenderloin, Truffled Spring Vegetables, Pan Seared Cod Filet, Purple Potato Tri-Color Fingerling Potatoes Puree, Braised Radishes And Sautéed And Herb Compound Butter Haricot Vert With Red Wine Reduction $35.95 per person $37.95 per person DESSERTS PLATED BLACK FOREST TOWER GF, N ORANGE FRENCH MACARON GF, N Sour Cherry Bavarian, Dark Chocolate Mousse, Almond Nougatine Crunch, Orange Marmalade And Flourless Chocolate Cake And White Chocolate Dust Cherry Emulsion $4.95 per person $6.95 per person STRAWBERRY KEY LIME TERRINE BLUEBERRY SWEET CORN CAKE Key Lime Mousse, Strawberry Gel, Polenta And Fresh Corn Cake, Graham Cracker Sablé Blueberry Crema, Lemon Curd And Honey Tuile And Corn Nut Crisp $5.95 per person $5.95 per person SWISS CHOCOLATE GATEAUX N CREME FRAÎCHE PANNA COTTA GF, N Swiss Chocolate Mousse, Herb Poached Peaches, Hazelnut Feuilletine Crunch, Blood Peach Gelée Whipped Creme Fraiche And Crispy Coconut Paper And Pretzel Brittle $6.95 per person $6.95 per person ESPRESSO CHEESECAKE TRES LECHES CAKE Coffee Infused Sponge Cake, Vanilla Roasted Pineapple, Mascarpone Cheesecake And Caramel Créme Fraîche, Basil Syrup Kahlua Cocoa Cream And Cocoa Nib Crisp $5.95 per person $5.95 per person MINI SUMMER DUO N RASPBERRY TART V, N Vanilla Bean Infused Crème Brûlée Hazelnut And Chia Seed Crust, And Fresh Berry Compote Raspberry Almond Mousse, Coconut Swiss Chocolate Gateaux N Cream And Toasted Coconut Hazelnut Feuilletine Crunch $6.95 per person $7.95 per person V - VEGAN GF - GLUTEN FREE N - NUTS WEBSITE - RSVPCATERING.COM MINI SWEETS CHEESECAKE LOLLIPOPS N MINI CUPCAKES Kiwi Yogurt, Mango Passion Fruit And Malt Toffee Boston Cream, Mango Lassi, S’Mores And $1.95 each Watermelon Sangria *boston cream is gluten free CEREAL MACARONS GF, N $2.50 each Cocoa Krispies, Honey Nut Cheerios And Fruit Loops $2.25 each MINI GOURMET POPTARTS Cherry Cheesecake, Maple Blueberry CHERRY BLOSSOM S’MORE And Rhubarb Cream Graham Cookie, Cherry Ganache And $2.50 each Toasted Marshmallow $1.95 each MINI ICE CREAM MAGNUM BARS GF Milk Chocolate Vanilla Caramel CHOCOLATE TRUFFLE POPS GF Dark Chocolate Cherry Bailey’s, Cherry Cola And Lemon Verbena $2.75 each $3.75 each MINI MERINGUE TARTS CHURRO FILLED DONUTS Blood Peach Basil And Mango Chili Lime Milk Chocolate And Butterscotch $2.25 each $2.25 each OLIVE OIL CAKE BITES GF COOKIE DOUGH BITES Rosemary Infused Olive Oil Cake With Lemon Curd *made with heat treated flour and no egg $1.95 each Birthday Cake, Chocolate Chip And Red Velvet $1.95 each OPEN FACE MACARONS GF, N Lemon Thyme Raspberry And Salted Caramel Popcorn FRUIT TIRAMISU VESSEL $2.25 each Lady Fingers, Berry Syrup, Mascarpone Mousse And Fresh Berries PIE ON A STICK N $2.50 each Caramel Coconut, Strawberry
Load more

Recommended publications
  • Hier Finden Sie Eine ABC Liste Zum Thema Gebäck Bis Dann
    Hier finden Sie eine ABC Liste zum Thema Gebäck Bis Dann Jacqueline D. Bloggerin von https://aktivierungen.blogspot.com https://soziale-betreuung.blogspot.com https://beschaeftigungsarten.blogspot.com ABC Liste - Gebäck Tipp: ​Eine Erweiterung dieser Aktivierung wäre, nach zufragen - wie wird ... zubereitet , oder Bilder von den jeweiligen Gebäckstücken oder vielleicht Probierstückchen. A: Aachenerprinten, Agathabrot, Agathabrötli, Allerheiligenstriezel, Allerseelenbreze, Allerseelenzopf, Allianztorte, Almendrado, Almnuss, Almnussen, Amaretti, Amaretto, Amerikaner, Ammonplätzchen, Ananastorte, Anisbogen, Anisplätzchen, Apfelkuchen, Apfelsinentorte, Apfelstrudel, Apfeltasche, Aranygaluska, Arme Ritter, Arraksboll, Arraksbullar, Arraksbulle, Auflauf, Ausgezogene, Ausgezogenerapfelstrudel, Auszogne B: Backwerk, Bagel, Baiser, Baklava, Bamberger, Bambergerhörnchen, Bambergerhörnla, Banburycake, Baranki, Barches, Bärentatzen, Basler Läckerli, Basler Leckerli, Bätscher, Bauern Krapfen, Bauernbrot, Baumkuchen, Bbaqlawah, Beigel, Beignet, Beiju, Bejgl, Belgischewaffel, Berliner, Berliner Bobbes, Berliner Brot, Berliner Pfannkuchen, Bethmännchen, Beugel, Bienenstich, Birnbrot, Birnweggen, Biscuit, Biskotte, Biskuit, Biskuitrolle, Biskuittörtchen, Bismarckeiche, Bisquit, Blätterteig, Blätterteigbrezel, Blechkuchen, Bobbes, Bombe, Bougatsa, Bovaise, Braunekuchen, Brezel, Brioche, Brot, Brötchen, Brötli, Brottorte, Brunnenkuchen, Bubliki, Buchedenoel, Buchtel, Buchteln, Burgerbrezel, Buttercremtorte, Butterkeks, Butterteig C: Canele, Cannolo, Cantuccini,
    [Show full text]
  • Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
    HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills.
    [Show full text]
  • Pastries Viennoiseries Viennoiseries
    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
    [Show full text]
  • PASTRY Retail Product List Year 2020
    2020 PASTRY Retail Product List Year 2020 www.euraco.com.sg Prices are subject to changes without prior notice Prices are subjected to prevailing GST Please contact Jia Jia Tel : 6276 5433 Fax: 6276 2978 for any orders Email: [email protected] ; [email protected] PASTRY PRODUCTS AVAILABLE EX-STOCK INDEX OF PRODUCTS PAGE VALRHONA 5 - 24 French Chocolate Couvertures Vintage & Aromatised Couvertures / Chocolate Glaze & Other Products Structura Ready-To-Garnish Shells / Truffle Shell Retail Line / Vintage Chocolate / Gastromomie Range / Assorted Pralines HEFTI 25 Pastry Tartlette Shells ALIPRO 26 Fruit Glazing Gels / Oven-Proof Marmalades / Fruit Filling / Snow Powder GELINA 26 Ice Cream & Sherbert Powder SABATON 27 Chestnut & Candied Fruits DGF 28 - 31 Industrial Chocolate Couverture / Decoration & Coating Almond & Baking Paste / Custard Cream / Fruits Glazing Gels Technical Sugar / Corn Syrup / Canned Fruits / MISC DAWN / CAULLET / PELLORCE & JULIEN 32 Fruit & Glazing Gels / Icings Fruit Paste SEVAROME 33 Flavouring Paste / Compound Stabilizer MARIVANI / PROVA 33 Vanilla Bean / Vanilla Extract Concentrated / Pistachio Nuts JUPE / POWDER COLLECTION 34 Concentrated Flavouring Paste / Tea Powder For Bakery & Pastry FABBRI 35 - 40 Gelato Powder / Paste / Marbling / Topping BROVER 41 Fruits In Tin CANE SUGAR AND MISCELLANEOUS 42 - 46 La Perruche Deroche Louis Francois DECO RELIEF 47 - 51 Deco & Sugar Works Décor Powder PAVONI 52 Velvet Dolce Spray CHEF RUBBER 52 Décor Powder VALRHONA 53 Signature Gold Silver Powders and Sprinkles PASTRY
    [Show full text]
  • Food-Science-Macaron
    Annie Wu ENGL1180C: Writing with Food Food Science, V.2 pg 1 Optimizing sugar ratios for macaron taste and structure Abstract: Macaron recipes are numerous and varied in their recommendations for amounts of almond flour, sugars, and egg whites. Particularly, recipes vary in their ratios of confectioners’ sugar to granulated sugar. Sugar is a key component in macaron shells as it contributes both to flavor and structure of the finished product. While it is commonly assumed that granulated sugar functions to strengthen the meringue while confectioners’ sugar contributes to lightness of texture and formation of the macaron “foot,” little empirical evidence is available to support these claims. In this study, various sugar ratios will be tested to determine effects on macaron structure and taste; macaron shells will be qualitatively evaluated based on commonly acknowledged structural features: symmetry and height of the foot, shell surface, interior structure, texture, and smoothness of bottom. In addition, shells will be assessed based on taste and functionality when assembled using a simple ganache-based filling. The goal is to determine the ideal sugar ratio that will yield macarons with an optimal structure and flavor profile. Introduction: The French macaron has garnered much popularity in recent years. A sweet, meringue-based confection, the classic French macaron recipe consists of almond flour, granulated sugar, egg whites, and confectioners’ sugar. Macarons are commonly filled with jams, ganaches, or buttercreams; the finished macaron consists of a sandwich of two shells stacked with tops facing outward and the filling acting as an edible “glue” in between, much like an Oreo.
    [Show full text]
  • Catering-Menu-2018-1.Pdf
    Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
    [Show full text]
  • Ladurée to Go Menu
    LADURÉE TO GO MENU Available on our website www.laduree.us @ladureeus AVOCADO TOAST Gourmand Avocado Toast, guacamole, smoked salmon, homemade brioche, radish $13.00 Veggie Avocado Toast, goat cheese, chive, avocado, homemade brioche, radish $13.00 SALAD Chicken Caesar Salad, parmesan, croutons, romaine lettuce, free-range egg, caesar sauce $15.00 Melrose Salad, quinoa, frisée lettuce, portobello lardon, almond, flowers, avocado $17.00 Pokè Bowl Salmon, quinoa, carrot, cucumber, avocado, edamame, radish, mango, tomato mayonaise sauce $16.00 CLUBS & CROISSANTS Club Salmon, smoked salmon, lettuce, cucumber, free range egg, salmon cream cheese $13.00 Club Ladurée, organic chicken, lettuce, free-range egg, tomato, bacon, mayonnaise $11.00 Parisian Croissant, turkey ham, Swiss cheese, mustard seed mayonnaise $7.50 Vegetarian Croissant, roasted vegetables, sun-dried tomato, mozzarella cheese, baby spinach, pesto sauce $7.50 Salmon Croissant, organic smoked salmon, lemon dill cheese cream, cucumber, fresh herbs $8.00 QUICHES Quiche Lorraine, bacon, onion, nutmeg, eggs, cream $8.00 Vegetarian Quiche, asparagus, green peas, zucchini, fresh herbs, onion, nutmeg $8.00 BREAKFAST Chia Pudding Berries $8.00 Chia seeds, almond milk, raspberries, blueberries, blackberries and strawberries Yogurt Granola Choco $8.00 Organic European-style yogurt, homemade granola chocolate Fresh Fruits Salad $8.00 Raspberries, blueberries, strawberries, blackberries and mint syrup VIENNOISERIES Ladurée Croissant $3.15 Raspberry Brunette $5.00 Rose Croissant $3.60 Chocolate
    [Show full text]
  • Download Menu
    Breakfast & Brunch OFFERED BY UCLA CONFERENCES & CATERING CONTINENTAL BREAKFAST — STARTING AT $11 PER PERSON Includes premium Fair Trade Organic Coffee Bean® regular and decaffeinated coffee, hot water with assorted Tazo® tea bags, iced water, quality biodegradable paper products. Fifteen (15) person minimum order. Classic Deluxe Premium Assorted Breakfast Pastries Assorted Breakfast Pastries, Bagels Assorted Breakfast Pastries, Cereal Bars with Cream Cheese and Preserves, and Granola Bars, Individual Assorted Fresh Seasonal Fruit Platter Yogurt, Whole Fruit BREADS & PASTRIES — STARTING AT $23 PER DOZEN Artisan Bagels Pastries One dozen minimum order, two flavor maximum Chef’s Choice, flavors change daily. per dozen. Served with Regular and Low-Fat Cream Cheese, Butter, Preserves. Scones • Classic Flavors: Plain, Cinnamon Raisin, Sesame, Chef’s Choice, flavors change daily. Whole-wheat • Specialty Flavors: Everything, Blueberry, Chocolate Biscotti Chip, Cheese, 9-Grain • Plain or Chocolate Chip • Flavored Cream Cheese: Strawberry , Garden • Chocolate-Dipped Vegetable or Smoked Salmon (priced separately) Cinnamon Crumble Coffee Cake Croissants Serves twelve (12). Served Plain with Preserves Breakfast Breads — $18 per loaf Almond & Chocolate Croissants Serves eight (8). • Banana Bread Muffins • Carrot Bread Chef’s Choice, flavors change daily. • Lemon Poppy Seed Bread • Zucchini Bread FRUIT PLATTERS — STARTING AT $70 Fresh Seasonal Fruit Platter California Strawberry Platter Farm Stand Berry Platter Small serves fifteen (15). Serves twenty
    [Show full text]
  • Ladurée Menu
    LADURÉE MENU EGGS Ladurée Omelette, mushroom, French emmental cheese, ham, tomato $17.00 (with egg white only supplément $2.00) Vegan Omelette, mushroom, cashew gruyere, tofu ham, tomatoes $17.00 White Omelette, spinach, goat cheese $15.00 Eggs Benedict Bacon, spinach, Hollandaise sauce, Canadian bacon, Ladurée brioche $15.00 Eggs Benedict Salmon, spinach, Hollandaise sauce, smoked salmon, Ladurée brioche $17.00 Crispy Bacon French Toast, fried egg, bacon, pecan nuts $15.00 SALADS Chicken Caesar Salad, parmesan, croutons, romaine lettuce, free-range eggs, caesar sauce $19.00 Lobster Caesar Salad, parmesan, croutons, butter lettuce, free-range eggs $22.00 Tomato Mozarella Salad, burratta, heirloom tomato, olive oil, shallot, basil, frisée salad $20.00 Pokè Bowl Salmon, wheat berries, mesclun, edamame, carrot, cucumber, radish, avocado $20.00 Melrose Salad, quinoa, frisée lettuce, portobello lardon, almond, flowers, avocado $21.00 CLUBS Served with French fries Club Salmon, smoked salmon, lettuce, cucumber, free range salad, salmon cheese cream $23.00 Club Ladurée, chicken, lettuce, free range eggs, tomato, bacon, toast bread, mayonnaise $19.00 QUICHES Served with salad Quiche Lorraine, bacon, onion, nutmeg, eggs, cream $16.00 Vegetarian Quiche, asparagus, green pea, zucchini, fresh herbs, onion $16.00 Please bring allergy or dietary requirement to our attention. 1 BY MATTHEW KENNEY Vegan Omelette, mushroom, cashew gruyere, tofu ham, tomatoes $17.00 Melrose Salad, quinoa, frisee lettuce, portobello lardon, almond, flowers, avocado $21.00
    [Show full text]
  • You Say Macaron; I Say Delicious
    Zalleti – New World Style? We had a snow day today and traditionally on a snow day, I bake cookies. Originally, I wanted to make Lemon Semolina cookies from Gina DePalma’s book, Dolce Italiano and while I ensured that I had semolina in the house, I forgot to make sure I had lemons (and limoncello!). So instead I decided on Zalleti, these polenta cookies from Veneto, Italy. One problem, well, two, I still didn’t have lemons for the needed lemon zest, nor did I have currants! I did however have dried blueberries and oranges – so I decided to make some substitutions which I think came out pretty darn good. Ingredients 3/4C dried blueberries (original recipe was currants) 1/4C boiling water 5T brandy, divided (the original recipe uses grappa but I didn’t think Chris would appreciate me using his brand new Nonino grappa) 1 3/4C flour 1C instant or fine polenta 3/4 cup granulated sugar (plus more for sprinkling on – which I totally forgot to do on the first batch) 1t salt 1t baking powder 1 large egg 1 large egg yolk 1 stick (1/2C) unsalted butter, melted and cooled finely grated zest of 1 orange 2T milk Directions Preheat oven to 325F. Mix blueberries, boiling water and 3T brandy. Let them sit until the blueberries plump a bit and cool off. Mix the flour, polenta, sugar, salt and baking powder with the paddle attachment of your electric stand mixer until combined. Whisk egg and egg yolk. Add melted butter and orange zest. Mix this into dry ingredients and beat at medium speed until blended (it may be a bit crumbly).
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • Cookie Swap Recipes, P
    …Fresh from the kitchens of our members – December 2015 Thank you to all of our members and guests for making our Annual Holiday Cookie Swap a marvelous success. There were many cookies swapped, stories shared, and happy memories made - a perfect recipe to start the holiday season! Whether you bake for yourself, family and friends, coworkers, or neighbors, there is something about sharing our favorite cookies, recipes, and traditions that make this season just a little extra special Nibby Buckwheat Butter Cookies | Shared by Helen Rennie From the book Pure Dessert by Alice Medrich Introduction Bits of roasted cocoa beans are a perfect complement to the nutty flavor of buckwheat. Since buckwheat flour is low in gluten, it works like cornstarch (but with flavor!) to give cookies a fine sandy texture that is crunchy yet very tender. Serve the cookies with blackberry sorbet. Ingredients 1¼ cups (5.6 ounces) all-purpose flour ¾ cup (3 ounces) buckwheat flour ½ lb. (2 sticks) unsalted butter, softened ⅔ cup sugar ¼ tsp. salt ⅓ cup cacao nibs 1½ tsp. pure vanilla extract Steps 1. Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. 2. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.
    [Show full text]