Prixe Fixe DINE-IN Menu 11.18.20

Prix Fixe Dinner Specials I dinner specials I I drink specials* I The Solo - two small plates & one large plate - $35 Wine with Friends - bottle of daily red or white wine - $30 The Hungry - two small plates & two large plates - $55 Sober Driver - bottomless housemade italian sodas - $10 The Social - three small plates & bottle house wine - $60 *must first purchase a dinner prix fixe to enjoy drink specials small plates [ savory ] [ sweet ] soup of the day nottingham cheese ask server [cow’s milk l nutty, fruity, rich] fig jam, crackers ricotta cake fresh baked cookies local lettuce salad seasonal fruit sauce ask server for flavors local beets, radishes, prosciutto san daniele white balsamic vinaigrette fig jam, grilled bread housemade ice cream ice cream sundae ask server for flavors chocolate sauce, caramel sauce, housemade meatballs salumeria biellese nduja candied nuts, maraschino cherries local pork & beef, tomato sauce, [spicy spreadable pork salami] creamy polenta, parmesan fig jam, grilled bread large plates sonoma burger housemade ravioli veggie risotto funghi pizza grilled 8 oz beef, onion, lettuce, tomato, filled with collard greens, kabocha squash, vialone nano rice, local leeks, fresh tomato sauce, provolone, provolone, bacon, barbecue sauce, and robiola cheese, garnished with sage, goat cheese forest mushrooms ciabatta roll, side salad potlikker, spicy coppa, cured egg autumn pizza mushroom & white bean “burger” pasta puttanesca bucatini housemade linguine with marinara, caramelized onions, apples, chicken-apple tomato jam, pickles, lettuce, sharp cheddar, pancetta, calabrian chiles, brussels sprouts, sausage, gorgonzola dolce, thyme ciabatta roll, side salad anchovies, capers, olives, roasted garlic, sun-dried tomatoes, fried anchovies, oregano aged provolone .

Copy Link

Recommended publications

AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat.
[Show full text]
Area Dining Guide
Area Dining Guide Healdsburg Chamber of Commerce and Visitors Bureau, 217 Healdsburg Ave, Healdsburg, CA 95448 (707) 433-6935 or 1-800-648-9922 (CA) | Vistors Bureau is open 7 days a week! “Healdsburg Hub” : Download the free app today! 8 Dragons Bear Republic Brewing Co. Dry Creek General Store 1047 Vine St...……………..….…..395-0023 345 Healdsburg Ave…...............433-2337 3495 Dry Creek Rd...................433-4171 Contemporary Chinese cuisine. Hearty food, House-Made Award Winning Established in 1881, offers deli and gourmet Open Tue-Fri 11:30A-9P; Sat & Sun Ales. Open Sun-Thu 11:30A-9:30P; picnics to go. Open daily Mon-Thu 6:30A- 4P-9P. Happy Hour Tue-Sun 4-6P. Fri -Sat 11:30A-9:30P, bar until 11P. 5P, Fri-Sat 6:30A-5:30P, Sun 7A-5P. Closed Mon. Dry Creek Kitchen Big John’s Market Agave Mexican Restaurant & 317 Healdsburg Ave….............431-0330 1345 Healdsburg Ave……....…..433-7151 Chef Charlie Palmer's vibrant American Tequila Bar Hot food, pizza oven, burrito bar, salads, cooking, in depth all Sonoma wine list, with 1063 Vine St...……………..….…..433-2411 soups, sushi bar, fried chicken. Grab-n-Go the intimate charm of a small town and true Authentic Mexican cuisine. Family or made to order sandwiches and salads. wine country hospitality. restaurant, daily specials, Mole from Open daily Mon-Sat 7A-9P, Sun 7A-8P. Oaxaca and Mole Tamales. Open for dinner daily, 5:30P-9:30P. Open daily 10A-9:30P, including holidays. El Farolito Boon 128 Plaza St……………...……….433-2807 Alioto’s Healdsburger 16248 Main Street, Guerneville..869-0780 Authentic Mexican restaurant dining located 48 Healdsburg Ave….……………473-9604 Primarily organic; hormone, antibiotic in Healdsburg’s Historic Downtown plaza.
[Show full text]
Mondo Is a Small Neighborhood Salumeria and Formaggeria Much Like One Found on Any Street Corner in Italy
MONDO Mondo is a small neighborhood salumeria and formaggeria much like one found on any street corner in Italy. Mediterranean antipasto dining- style; located in Hilton Hotel Sukhumvit Bangkok, ITALY Warm Tidbits • Crispy Yesterday Roast Polpette Juicy homemade meatball filled with melting cheese and pesto oil • Fried Calamari Tartar Sauce 80 Calamari tempura ring, Italian style with tartar sauce • Polo Fritto in Potato Chip Crust Deep-fried chicken tempura style with spicy sweet chili sauce • Deep-Fried Panzerotti Marinara Sauce Deep-fried patty pie filled with mozzarella cheese and tomato 150 • Bombas Filled with Patanegra, Spicy Ketchup Mashed potatoes filled with Spanish ham and spicy ketchup • Rock Lobster Fritter, Burrata Cheese “Aioli” Fresh lobster fritter with fresh cheese and garlic sauce • Fried Whole Prawns in Tempura 200 Traditional Japanese prawn tempura All prices are in Thai Baht and subject to 10% service charge and prevailing government taxes. All prices are in Thai Baht and subject to 10% service charge and prevailing government taxes. THAILAND BANGKOK Cold Tidbits • Pan de Tomate Toasted French baguette with little tomato cubes and balsamic reduction 80 • Insalata Russa Refreshing boiled vegetables with mayonnaise sauce • Marinated Sardines, Heirloom Tomatoes and Burrata Modern “Caprese” salad, of cherry tomatoes and Italian fresh cheese • Squid Salad, Celeriac, Bell Pepper, Green Beans 150 Steamed baby squid with edamame and dried cherry tomato • Fried Tiny Fish, Red Onion Carpione Style Baby fish marinated in vinegar and deep-fried • Avocado Guacamole, Tomato Gelée, King Crab Salad Cocktail Sauce Marriage of avocado and king crab salads 200 with cocktail sauce • Salmon Tartar, Horseradish Dressing Traditional tartar of salmon All prices are in Thai Baht and subject to 10% service charge and prevailing government taxes.
[Show full text]
Golden Gate Restaurant Association Industry Conference
THE 3RD ANNUAL Golden Gate Restaurant Association Industry Conference April 10–11, 2017 BENTLY RESERVE 301 BATTERY ST. SAN FRANCISCO, CA 19728_GGRA_IndustryConf_Prgrm_2017_CC15.r2.indd 1 3/31/17 6:50 PM 2 19728_GGRA_IndustryConf_Prgrm_2017_CC15.r2.indd 2 3/31/17 6:50 PM Welcome After a few years of strong growth, our industry seems to be experiencing a cool down, as 2017 represents a year of many uncertainties. From ACA reform to immigration, there’s a sense that we all need to prepare for more difficult times and find ways to protect the bottom line. As such, there’s never been a more critical time to convene and discuss the landscape of what we’re seeing and to share best business practices. We all know costs are rising, so there’s an imperative to communicate the message to the consumer that we need their support now more than ever. As our industry continues to shine with national recognition, it’s important to remember the valuable role our industry plays in the San Francisco Bay Area, as a jobs creator and a great economic generator. According to the San Francisco Commerce and Industry Report’s numbers from 2015, their most recent reporting year, our industry represented 62,000 jobs and more than 50 percent of all the retail sales taxes generated in San Francisco. We should be proud of our contribution to the local economy and never lose sight of our important role in shaping our communities and sharing our values. The San Francisco Bay Area restaurant community is one of the most diverse restaurant communities in the country —immigrants and global cultures dominate our restaurant scene.
[Show full text]
Finger Food | Roll in Buffet | Breaks | Buffets | 4 Course Menus | Beverages
MENUs INTRODUCTION | fingeR food | roll in bUffeT | bReaks | bUffeTs | 4 course menus | beveRages InterContinental Berlin Budapester Straße 2 | Berlin, 10787 | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable Local Origins culinary know-how to create authentic, unpretentious lunches, coffee breaks Signature dishes and provincial recipes that are inspired by the and dinners. destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around the world. around the world that leverage our global know-how. For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Light Simply click on the style of menu you require from the bottom navigation bar Vegetarian to view the options available alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | fingeR food | roll in bUffeT | bReaks |
[Show full text]
Meet Our Family
MEET OUR FAMILY Corner of Mission & Seventh // PO Box 7228 Carmel-by-the-Sea California, 93921 T: 831.622.5900 Mirabel Hotel & Restaurant Group was founded by David Fink in 2004. The hotels and restaurants are distinguished by their European style, gracious hospitality, contemporary ambiance, and culinary experiences in chef-driven restaurants. PHILOSOPHY David’s Heart of a Servant philosophy is the cornerstone of the company’s success in meeting the high standards of the luxury traveler, gourmet or more casual diner. Every member of our team understands that having a Heart of a Servant Mentality means that each team member must possess a general attitude and desire to please our guests in both thoughts and actions. “Going above and beyond in guest service is the norm these days, what we expect is genuine, caring attitudes and anticipating every guest need in advance of their request. Great service is the ability to anticipate every guest need and exceed their expectations at every level. What we say to our guests and how we say it are the basic building blocks to exceptional guest service. All of us should constantly look for opportunities to enhance the satisfaction of our guests. This requires a committed, team approach. We are all expected to accommodate guest requests and needs as they arise. The primary tools in accomplishing this are knowledge of your job, the products and services we provide our guests, and your attitude when delivering that knowledge, service or product. Remember to always interact with our guests in the most pleasant and efficient manner.” OUR FAMILY L’Auberge Carmel A full-service Relais & Châteaux property located in the heart of Carmel-by- the-Sea just blocks from the famed Carmel Beach.
[Show full text]
Italian Cuisine – Sardinian Style
• S I D E D I S H E S • • S P E C I A L T Y I T E M S • 8-10 People 18-20 People Zona Blu now offers it’s famous “Pasta alla Ruota” for your catering order! Broccoli Aglio Olio $35 $60 ITALIAN CUISINE – SARDINIAN STYLE (Sautéed in garlic & olive oil) Simply choose your favorite pasta and your favorite sauce (Pomodoro or Alfredo) and we’ll send a chef to toss it in a massive wheel of 100% Parmigiano Pasta • Pesce • Pizza Mashed Potatoes $35 $60 Reggiano. The cheese is incorporated into the warm pasta and creates a dish your guests will never forget! Verdure Saute $40 $70 Basic Cost: (Sautéed vegetables) $15 per person (minimum 30 guests): Fresh linguine with your choice of pomodoro $40 $70 Roasted Potatoes (homemade tomato sauce) or Alfredo (creamy white sauce) $75 per hour (minimum 2 hours) • S A L A D • Chef to prepare Ruota dishes for your guests 8-10 People 18-20 People Pasta Additions: Ceasar Salad $45 $80 $5pp Shrimp Zona Blu Salad $55 $100 $4pp Chicken (Baby arugula, chilled fregola, shrimp, tomato confit, citronette dressing) $3pp Sautéed Vegetables Different types of pasta are available and price will Caprese Salad $50 $90 be determined at time of order (Basil, tomato, mozzarella) Catering services for your 8-10 People 18-20 People Insalata Russa $45 $80 (Boiled potatoes, carrots, green peas) Maialino Da Latte $20 per pound $20 per pound home • business • special event (Suckling pig roasted Sardinian style, minimum 25 pounds) 10% discount for local businesses Vitello Arrosto MP MP S W E E T S • (Roasted Veal) • Whether you have an elegant affair or a simple get together, Zona 8-10 People 18-20 People Blu is there for you.
[Show full text]
Welcome to the 36Th Annual IACP Conference!
INTERNATIONAL ASSOCIATION MARCH 14 - 17, 2014 OF CULINARY PROFESSIONALS Welcome to the 36th Annual IACP Conference! In the last two years since our transition to self-management, MESSAGE IACP has been reinventing itself in many ways to better serve you. We’ve expanded our range of non-conference events and introduced new mentoring and affiliates programs. We are on the Contents cusp of launching our popular Speaker Series to the broader culinary communi- ty, and we have recently cleaned house by streamlining the organization’s Board governance structure and policies and procedures. All in the spirit of helping you better connect with the people, places, and knowledge you need to succeed! 2 As you’ll soon see, this year’s conference has undergone some exciting transfor- mations, too. At your request, we’ve introduced more interactive sessions, integrated the Culinary Expo into the fabric of everyday conference, parsed the Awards Gala into more digestible units (read: more cel- ebrating and less sitting), and expanded our digital media content. And to keep you from missing a single beat, we’re recording some of the conference’s most sought-after sessions so you can experience them once you return home. I truly hope these changes will make this year’s conference all the more rewarding for you. I very much look forward to connecting with you over the next few days! Cheers, Julia M. Usher President, IACP CONTENTS WELCOME • 2 CONFERENCE OVERVIEW • 4 SCHEDULE-AT-A-GLANCE • 8 SPEAKERS • 17 SCHEDULE IN DETAIL • 41 IACP • 70 THE CULINARY TRUST • 74 SPECIAL THANKS • 79 SPONSORS • 80 USEFUL INFORMATION • 85 JUMP TO SECTIONS BY SELECTING TITLES CONFERENCE OVERVIEW 4 Welcome to Chicago! It’s my pleasure to welcome you to IACP’s 36th Annual Conference, held this year in one of the country’s most appetizing cities.
[Show full text]
Prixe Fixe DINE-IN Menu 11.6.20
Prix Fixe Dinner Specials I dinner specials I I drink specials I The Solo - two small plates & one large plate - $35 Wine with Friends - bottle of daily red or white wine - $30 The Hungry - two small plates & two large plates - $55 Sober Driver - bottomless housemade italian sodas - $10 The Social - three small plates & bottle house wine - $60 small plates [ savory ] [ sweet ] soup of the day ewephoria cheese ask server [sheep’s milk l buttery, nutty, sweet] fig jam, crackers ricotta cake fresh baked cookies local lettuce salad seasonal fruit sauce ask server for flavors local beets, radishes, prosciutto san daniele white balsamic vinaigrette fig jam, grilled bread housemade ice cream ice cream sundae ask server for flavors chocolate sauce, caramel sauce, housemade meatballs salumeria biellese nduja candied nuts, maraschino cherries local pork & beef, tomato sauce, [spicy spreadable pork salami] creamy polenta, parmesan fig jam, grilled bread large plates solstice pizza sonoma burger housemade ravioli veggie risotto caramelized onions, manchego, eggplant, grilled 8 oz beef, onion, lettuce, tomato, filled with collard greens, kabocha squash, vialone nano rice, local leeks, cherry tomatoes, onions, chilis provolone, bacon, barbecue sauce, and robiola cheese, garnished with sage, goat cheese ciabatta roll, side salad potlikker, spicy coppa, cured egg funghi pizza fresh tomato sauce, provolone, mushroom & white bean “burger” pasta puttanesca forest mushrooms bucatini housemade linguine with marinara, tomato jam, pickles, lettuce, sharp cheddar, pancetta, calabrian chiles, brussels sprouts, ciabatta roll, side salad anchovies, capers, olives, autumn pizza roasted garlic, sun-dried tomatoes, fried anchovies, oregano aged provolone caramelized onions, apples, chicken-apple sausage, gorgonzola dolce, thyme.
[Show full text]
Time out Market in Chicago's West Loop, the Best of the City Under One
Time Out Market in Chicago’s West Loop the best of the city under one roof CHICAGO — Time Out Market Chicago opened to the public on November 21. Located at 916 W Fulton Market, the highly anticipated food and cultural market brings the best of the city under one roof, including 18 of Chicago’s most outstanding chefs and restaurateurs, exciting craft cocktails, culinary and cultural experiences from local talent and more—all handpicked by Time Out Chicago’s editorial team. Spanning 50,000 square feet and three floors, Time Out Market Chicago celebrates the very best the city From morning through night, guests can experience has to offer. Time Out Market Chicago’s 18 kitchens, demonstration kitchen, event kitchen, three bars, entertainment platform with bleacher seating and an all-season rooftop bar complete with impressive skyline views. “Time Out Market Chicago brings a new culinary and cultural experience to the West Loop—we are excited said Didier Souillat, CEO of Time Out Market. to welcome our guests to this spectacular space” “We created this place to showcase the outstanding talent of which Chicago is so rich. Every day of the week from morning to night, our guests get to enjoy some of the city’s best food, see top chefs in action, sip cocktails created by leading local mixologists and come together around communal tables—and if this wasn’t enough, there are also exciting cultural activations. This year, we have opened five Time Out Markets in North America and the one in Chicago is the largest of them—it’s a big celebration of this fantastic city and it is dedicated to democratizing fine dining.
[Show full text]
CATERING PROFESSIONALS Full Service Catering Experts Entertaining for Every Occasion Private • Corporate • Business • Home Entertainment
Let Us Cater Your Next Special Event rustic – flavorful – fresh CATERING PROFESSIONALS Full Service Catering Experts Entertaining for Every Occasion private • corporate • business • home entertainment 1 Kent Place • Armonk, NY 10504 Westchester 914.273.3535 Fairfield www.amorearmonk.com Call today to get your party started! Half Tray Serves 8-10 APPETIZERS & SIDES Full Tray Serves 18-20 Half Full Baked Clams (18ct/34ct) Chopped clams baked with artisan bread crumbs & fresh herbs 55 85 Beef Filet Satay Marinated beef tenderloin skewered - teriyaki, honey glaze or sesame soy market Broccoli Rabe Sautéed fresh broccoli rabe with EVOO & roasted garlic market Broccoli Rabe/Sausage Sautéed fresh broccoli rabe with Italian fennel sausage & chili flakes market Bruschetta Crostini with marinated Roma tomato or eggplant caponata market Buffalo Wings (24ct/36ct/75ct) choice of: bbq, hot, teriyaki, bleu cheese sauces (served with carrots & celery) 24 / 35 / 60 Chicken Fingers (32ct/60ct) Crispy breaded chicken tenders served with a variety of dipping sauces 45 80 Chicken Satay Marinated skewered chicken breast - teriyaki, honey glaze 65 90 Clams Casino Whole littleneck clams roasted with sweet peppers & pancetta 60 85 Cocktail Franks Baked mini premium kosher hot dogs enveloped in a pastry crust 50 80 Crab Cakes Crab Cakes Maryland style lump crab cakes served with a remoulade sauce 110 140 Eggplant Rollatini Served with a pesto drizzle or traditional tomato sauce 70 90 Fritto Misto Platter Mozzarella sticks, buffalo wings & chicken tenders with dipping sauces on side 95 Fried Calamari Crispy domestic calamari served with marinara sauce 65 90 Garlic Bread Italian bread loaf toasted with butter, garlic & herbs per piece Garlic Bread Parmigiana Italian bread loaf toasted with butter, garlic & herbs with melted mozzarella per piece Garlic Knots House made bread twists brushed with EVOO, fresh garlic & herbs 30 50 Grilled Vegetables Seasonal veggie’s grilled with aged Balsamic, evoo & kosher salt.
[Show full text]
Breakfast at the Mark E X E C U T I V E C H E F P I E R R E S C H U T Z C H E F J E a N – G E O R G E S V O N G E R I C H T E N
BREAKFAST AT THE MARK E X E C U T I V E C H E F P I E R R E S C H U T Z C H E F J E A N – G E O R G E S V O N G E R I C H T E N CONTINENTAL BREAKFAST 39 An Assortment of Freshly Baked Pastries Freshly Squeezed Juice (Orange, Grapefruit, Carrot) La Colombe Coffee or Organic Teas THE MARK BREAKFAST 44 Two Organic Eggs Any Style, Roasted Potatoes, Seasonal Greens Choice of Flying Pigs Farm Ham, Applewood Smoked Bacon Salumeria Biellese Chicken-Jalapeno or Pork Sausage Toast (Seven Grain, White, Rye, Sourdough, Pumpernickel, Gluten Free, English Muffin, Bagel) Freshly Squeezed Juice (Orange, Grapefruit, Carrot) La Colombe Coffee or Organic Teas Healthy Organic Breakfast Bowls 25 Berry Yogurt Bowl - greek or non-fat yogurt topped with toasted oats & seeds mixed with spices, fresh berries, honey, garnished with dried raspberries and bee pollen Acai Bowl - blended acai, blueberries, banana and coconut topped with peanut butter crispy oats, hemp seeds, goji berries, blueberries, banana and a touch of cinnamon Chia Bowl - chia combined with coconut milk, topped with fresh berries, raw cacao nibs brazil nuts, dates, goji berries and hemp seeds Please be advised that the breakfast bowls above may contain trace amounts of peanuts and tree nuts FRUIT & YOGURT Seasonal Berries 18 Half Chilled Grapefruit 9 Glazed with Honey and Greek Yogurt 15 Seasonal Fruit Plate 21 Stewed Prunes, Choice of Heavy Cream or Yogurt (Non-Fat or Greek) 11 Yogurt (Non-Fat or Greek) 11 Banana and Berries 18 Banana, Berries and Granola 23 CEREALS & GRAINS Irish Steel Cut Oatmeal, Dried Sour Cherries, Steamed Milk, Brown Sugar 17 House Made Granola, Choice of Milk or Yogurt (Non-Fat or Greek) 14 Banana and Berries 20 Special K, Frosted Flakes, Rice Krispies, Cheerios, Raisin Bran 10 Banana and Berries 16 Treat Any Dish with White Truffles from Alba 15 per gram Subject to Market Availability We are committed to serve our guests local, organic and GMO-free products.
[Show full text]