Breakfast MENU BREAKFAST 258++ Including Free Flow of Ice Tea

Total Page:16

File Type:pdf, Size:1020Kb

Breakfast MENU BREAKFAST 258++ Including Free Flow of Ice Tea Breakfast MENU BREAKFAST 258++ including free flow of ice tea JUICE OF THE DAY CHOICES OF CEREALS MORNING BAKERY BREADS Cucumber, pineapple and mint beetroot, Corn Flakes White and whole wheat toast bread apple and ginger Coco Pop Multi-grain loaf Special K Soft roll SMOOTHIE Homemade Granola Hard roll Kale, spinach, mango, banana and Gluten Free Cereal Gluten free bread cinnamon smoothiel (All of the above are served with your choice CROISSANT AND SWEET BREADS of whole milk, skimmed milk or soy milk) FRESH JUICE Croissant Classic Apple and Cinnamon Bircher Orange Pain au chocolat Muesli Watermelon Fruit danish Cinnamon roll MORNING BREAKFAST OVERNIGHT OATS CHILLED JUICE Chocolate muffin Apple Yogurt, soy milk, granny smith apple Vanilla muffin Pineapple shredded carrot, raisin and walnut With choice of fruits jams, orange marmalade, Soursop honey and butter Guava HOT OATMEAL Mango Served with almond, walnut, raisin, cinnamon FRENCH TOAST BRIOCHE Kiwi and topped with gula jawa syrup, coconut Brioche bread French toast sprinkled with flakes and preserved dried papaya sugar and cinnamon COFFEE Regular coffee, Cappuccino, Café Latte, YOGURT SRIKAYA FRENCH TOAST Americano, Espresso, Double Espresso Plain Yogurt Silky coconut and pandan jam stuffed brioche Macchiato, Café Mocha and Hot Choco Fruits Yogurt toas bread Low Fat Yogurt ASSORTED TEA PANCAKES SEASONAL SLICED FRUITS English Breakfast, Earl Grey, Green Tea, Fluffy pancakes served with maple syrup or Jasmine, Peppermint Papaya, watermelon, pineapple, melon seasonal locally grown berries BELGIUM BANANA WAFFLE Crispy and light waffle, served with banana and caramel sauce INTERNATIONAL CLASSIC REGIONAL BREAKFAST CLASSICS 2 Locally Sourced Cage-Free Eggs Nasi Uduk Omelet, fried, scrambled, sunny side up, boiled) Coconut rice, beef semur, telur dadar, and orek tempe Served with grilled tomato, hash brown potato, beef bacon, Ayam Goreng Kremes chicken or beef sausage Crispy fried country chicken, white rice, sambal terasi Pulled Beef Brisket and Egg Lontong Sayur Toasted multi-grain bread with shredded BBQ beef brisket Compressed rice cake with a coconut milk braised chayote, and topped with sunny side egg tofu and hard-boiled eggs Cheesy Breakfast Burrito Mie Ayam Tortilla wrap filled with cheese, chicken lyoner, tomato Dry toasted egg noodles, caisim, bean sprouts, minced chicken and scrambled eggs and chilli Cage Free Eggs Spicy Buntut Omelette Bubur Ayam Cikini Dice slow cooked oxtail omelets with sliced chili and cilantro Traditional rice porridge with shredded chicken, Egg White Omelette soya bean, spring onion and served with turmeric chicken broth Served with spinach, diced tomato and feta cheese. Chicken Congee with Century Egg Avocado Toast Shredded chicken, century egg, green onion, fermented turnip 2 locally sourced cage free poached eggs, and chicken broth toasted whole wheat bread, smashed avocado. Hong Kong Wonton Noodle Minced Beef Martabak Prawn and chicken wonton, pok choy, Hong Kong noodle, Stuffed and fried pancake with egg, minced beef, and spring onions chicken broth soy sauce Healthy Salad Bakso Noodle Mix leaves, avocado, quinoa, chickpeas, edamame, cherry tomato Egg noodle, beef balls, young leek, caisim, bean sprout lemon vinaigrette Assorted Gorengan Deli Cold Cuts Plate Bakwan sayur, tempe goreng, tahu isi, lumpia sayur and condiments Beef and chicken lyoner, beef salami with accompaniments Dim Sum Cheese Plate Sio mai, har gau, chicken charsiu pao, lomaikai, chicken feet Gouda, Cheddar, Camembert, emmental cheese with fig jam and black bean sauce walnut bread rolls Prices are in thousand IDR and subjected to 21% government tax and service charge. Should you have any food allergies or food intolerances, please inform one of our waiting staff. ©2018 Marriott International, Inc. All Rights Reserved. Westin® and its logos are the trademarks of Marriott International, Inc., or its affiliates. Breakfast A La Carte JUICE 105 MAIN COURSE Orange, Pineapple, Apple, Watermelon TWO EGGS YOUR WAY 150 Poached, scrambled, Fried, Boiled, CHILLED JUICE 85 Sunny Side Up or Over Easy Orange, Pineapple, Apple, Guava, with chicken or Beef Sausage, Beef Bacon, Soursop, Kiwi, Mango Mushrooms, Tomato and Potatoes FRESHLY BAKED 100 POACHED EGG AND AVOCADO 150 White, Whole Wheat, Multi-Grain, Gluten Free Bread Poached Egg, Crushed Avocado, Rustic Toasted Croissant, Pain au Chocolate Bread, Cherry Tomato, Pistachio Crumble Soft Roll, Hard Roll Fruit Danish HONG KONG NOODLE 170 Egg Noodle, Bok Choy, Wonton, Chicken Broth Chocolate Muffin, Vanilla Muffin, With Jam, Marmalade, Honey and Butter BAKSO NOODLE 120 CHOICES OF CEREAL 80 Egg Noodle, Beef Meatballs, Clear Broth, Bok Choy Corn Flakes, Gluten Free Cereal, Rice, Oats, Special K Served with Fresh Milk, Skim Milk or Soy Milk NASI GORENG KAMPUNG 190 Indonesian Fried Rice, Chicken Drumstick Overnight Oats Fried Egg, Satay, Peanut Sauce, Acar, Shrimp Cracker Homemade Granola Yogurt Low Fat, Plain or Fruits Yogurt MIE GORENG JAWA 170 Wok Fried Egg Noodle, Chicken, Prawn, SEASONAL SLICED FRUITS 150 Asian Green Vegetables, Fried Egg Papaya, Pineapple, Melon, Watermelon, Kiwi and Prawn Crackers PANCAKES 120 Fresh Market Berries and Maple Syrup BUBUR AYAM 140 FRENCH TOAST 120 Chicken Congee, Egg, Shredded Chicken Caramelized banana, toasted almond Fried Shallot, Turmeric Broth, Vegetable Cracker MIXED GORENGAN 120 Vegetable fritter, fried tofu and tempe served with peanut sauce, sweet and spicy sauce Vegetarian Spicy Food Prices are in thousand IDR and subjected to 21% government tax and service charge. Should you have any food allergies or food intolerances, please inform one of our waiting staff. ©2018 Marriott International, Inc. All Rights Reserved. Westin® and its logos are the trademarks of Marriott International, Inc., or its affiliates..
Recommended publications
  • Booklet Indonesian Culinary Week 2019
    The Brunch Menu SOUP SOTO AYAM * Authentic Indonesian chicken soup served with vermicelli, potato chips and fried onion BETAWI BEEF SOUP Indonesian beef soup with coconut milk OXTAIL SOUP Oxtail served with vegetables in a rich but clear beef broth soup condiments: Indonesian fried potato patties, potato SALAD fries, fried onion, and Indonesian traditional hot sauces GADO GADO** Mix vegetables salad served with egg and peanut sauce URAP * may contain eggs Vegetables with grated coconut ** contains egg and peanuts dressing The Brunch Menu APPETIZER SATE AYAM Chicken satay SIDE DISH & SATE SAPI Beef satay CONDIMENTS SATE KAMBING BALINESE SAMBAL MATAH Lamb satay Balinese traditional hot sauce SATE UDANG SAMBAL BAJAK Shrimp satay Multi chili relish SATE LILIT SAUS KACANG * Balinese minced meat satay Peanut sauce SAMBAL KECAP Spicy sweet soy sauce KERUPUK PULI DAN KERUPUK UDANG Puli and shrimp crackers * contains peanuts VEGETABLE FRITTERS The Brunch Menu MAIN DISHES NASI GORENG Indonesian fried rice BETUTU CHICKEN Balinese roasted chicken with herbs NASI KUNING Indonesian turmeric coconut rice SOY CHICKEN Braised chicken cooked with sweet-soy NASI ULAM Indonesian mixed herb coconut rice GALANGAL FRIED CHICKEN Deep-fried chicken seasoned with galangal BEEF RENDANG West Sumatran dry beef curry made TRADITIONAL GRILLED CHICKEN from coconut milk Grilled chicken with traditional spices BEEF BALADO MANADONESE WOKU FISH Seasoned beef cooked with various Spicy Basil Fish Curry types of chillis BUMBU PADANG FISH KALIO CHICKEN Spicy Padangnese Herbs
    [Show full text]
  • 9782746985940.Pdf
    LA VERSION COMPLETE DE VOTRE GUIDE INDONESIE 2015/2016 en numérique ou en papier en 3 clics à partir de 8.99€ Disponible sur EDITION Directeurs de collection et auteurs : Dominique AUZIAS et Jean-Paul LABOURDETTE Auteurs : Maxime DRAY, Jérôme BOUCHAUD, Selamat Arnaud BONNEFOY, Hervé PLICHARD, Solenn HONORINE, Thomas BEAUFILS, Jean-Paul LABOURDETTE, Datang Dominique AUZIAS et alter Directeur Editorial : Stéphan SZEREMETA Responsable Editorial Monde : Patrick MARINGE Rédaction Monde : Caroline MICHELOT, di Indonesia ! Morgane VESLIN et Pierre-Yves SOUCHET Rédaction France : François TOURNIE, Jeff BUCHE, Perrine GALAZKA et Talatah FAVREAU Bienvenue en Indonésie ! Sumatra, Java, Bali, Komodo… FABRICATION Qui n’a pas rêvé à la simple évocation de ces destinations, Responsable Studio : Sophie LECHERTIER assistée de Romain AUDREN d’aventures, de lieux magiques et fascinants, d’animaux Maquette et Montage : Julie BORDES, sauvages à contempler, orangs-outans, dragons, tigres, de Élodie CLAVIER, Sandrine MECKING, partager l’espace d’un moment la culture d’ethnies si éloignées Delphine PAGANO et Laurie PILLOIS de la nôtre. Ces lieux qui stimulent notre imagination et qui Iconographie et Cartographie : Audrey LALOY une fois sur place n’en finissent plus de nous émerveiller sont WEB ET NUMERIQUE biens réels, mais il vous faudra emprunter des chemins de Directeur technique : Lionel CAZAUMAYOU traverses. De paysages grandioses, montagnes embrumées, Chef de projet et développeurs : Jean-Marc REYMUND assisté de Florian FAZER, jungles luxuriantes, plages immenses, en melting-pot culturel Anthony GUYOT et Cédric MAILLOUX et religieux, islam, hindouisme, bouddhisme, animisme… L’archipel se révèle multiple, divers et mystérieux. L’Indonésie DIRECTION COMMERCIALE Responsable Régies locales : est composée de 17 000 îles, parfois immenses et très Michel GRANSEIGNE peuplées comme Java, souvent minuscules, oubliées et Adjoint : Victor CORREIA désertes.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Remote Desktop Redirected Printer
    Merlino Foods 1 Summer Product Book Page: Appetizer Appetizer Breaded Cut Okra OKRABREADED Westpac 12/24 OZ Kronos Spanokopita (1oz Portions) SPANO Kronos 144/1 OZ L&W Empty Steam Bun Folded STEAMBUN L & W 22/12 CT Packer S/O Pork Gyoza GYOZA Packer 4/1.98 LB Packer Dolmades Stuffed Vine Grape Leaves (60 Per Can) DOLMADE Packer 6/70 OZ Stonefire S/O Naan Dippers Bite Size NAANBITE Stonefire 340/.35 OZ Supreme Vegetarian Spring Roll VEGSPRINGROLL Supreme 1/200 CT Artichokes Maria/Ambrosia Artichoke Bottoms (7-9 Ct Per Can) ARTBOT Maria 24/14 OZ Merlino Artichoke Hearts (50-60 Ct Per Can) ART5060 Merlino 6/3 KG Merlino Artichoke Hearts Quartered ARTQUART Merlino 6/3 KG Merlino Marinated Artichoke Hearts Quartered ARTMAR610 Merlino 6/3 KG Orto Baby Artichokes With Stems (Imported) ARTBABY Orto 6/5.5 LB Roland Quartered Artichoke Hearts (Retail) ARTQUART1214 Roland 12/14 OZ Asian Cookies/Crackers Golden S/O Fortune Cookies Portion Control FORTUNECOOKIE Golden 1/7 LB Hot S/O Kid Nori Flavor Rice Crackers RICECRACKERNORI Hot Kid 20/5.64 OZ Flours/Starches Blue Star Mochiko Rice Flour RICEFLOUR36 Blue Star 36/16 OZ Golden Anchor Large Pearl Tapioca TAPIOCAPEARLLG Golden 50/14 OZ Golden Anchor Small Pearl Tapioca TAPIOCAPEARL Golden 50/14 OZ Golden Anchor Tapioca Starch (Flour) TAPIOCAFLOURP Golden 50/14 OZ Misc. Custom Sake Kasu SAKE LEES KASU Custom 1/5 LB Double S/O Happiness Brand Chinese Doughnuts DOUGHNUTCHIN Tom 17/3 CT Ginger L/S People Ginger Juice GINGERJUICE Ginger Peo 12/5 OZ Golden Palm Sugar No Syrup PALMSUGAR Golden 30/16 OZ Asian Misc.
    [Show full text]
  • ISPH-PROGRAM-And-ABSTRACT-BOOK.Pdf
    - ISPH 2015 logo (front cover) designed by Jasmina Wiemann. The logo highlights several aspects well suited for the Bonn, 2015 meeting. The dwarf sauropod dinosaur, Europasaurus, stands in front of a histology-filled silhouette of the main dome of Poppelsdorf Palace, the main venue for ISPH 2015. This Late Jurassic sauropod is a fitting representative, as it was discovered in Lower Saxony, Germany, and its dwarf status was verified with histological investigations. - Cover, program and abstract book designed by Aurore Canoville and Jessica Mitchell. - Program and abstract book editors: Aurore Canoville, Jessica Mitchell, Koen Stein, Dorota Konietzko-Meier, Elzbieta Teschner, Anneke van Heteren, and P. Martin Sander. ISPH 2015 – Bonn, Germany ISPH 2015 – Bonn, Germany Table of Contents TABLE OF CONTENTS Symposium Organizers and Acknowledgements ...................................................... 4 Welcome Address ........................................................................................................ 5 Program ........................................................................................................................ 6 Main Events ........................................................................................................ 6 Venues ................................................................................................................ 8 Scientific Sessions / Oral Presentations ........................................................... 11 Scientific Sessions / List of Posters .................................................................
    [Show full text]
  • CHRISTMAS SUNDAY:Layout 1
    MAIN COURSES ‘’La Transmontana de Feijoada’’ Braised Chicken, Pork and Beef with Red Beans, Carrots and Cabbage served with Rice Left Bank Signature Chicken Char Grilled Chicken Breast with Ham, Sausage and French Mustard atop Mozzarella, Parmesan and Parsley Gratin finished in a Francesinha Drizzle served with Batter Chips ‘’Chateaubriand’’ Sirloin Steak (Supplement £3.55) Pan cooked Sirloin Steak served with Chips atop Tartare Sauce ‘’Rosbife’’ Fillet Steak (Supplement £6.45) Pan cooked Fillet Steak in Olive Oil, Garlic, Butter, Flour and Port Wine served on a Bed of Thin Sliced Potato Left Bank ‘’Terre et Mar’’ Char grilled Chicken Breast stuffed with Cod served with Mash Potato, Pepper and Spinach finished in its own Glaze Drizzle ‘’Poulet au Fromage Bleu’’ Char grilled Chicken Breast served on a bed of Crushed Potatoes finished in a Blue Cheese Sauce Jarret D’Agneau Christmas Lamb Shank served with Sauté Potato finished in a Red Wine Jus Poulet Grille Caracteres (Supplement £3.25) Char Grilled Half Chicken (on the bone) with Fries & Rice finished in Homemade Chilli Sauce Corn Bread ‘’Filet de Morue’’ Oven baked Cod Fillet atop Corn Breadcrumbs Gratin served with Boiled Potatoes finished in a Chives, Garlic and Olive Oil Drizzle SUNDAY DINNER Smoked Haddock (Supplement £2.75) Oven baked Haddock atop Crevettes served on a bed of Lyonnaise Potato finished with Lemon Juice Drizzle Salmon MENU Oven baked Salmon Fillet served on a Bed of Potato Wedges atop Homemade Pesto Sauce ‘’Riz aux Fruits de Mer’’ Pan cooked Seafood with Rice, Garlic
    [Show full text]
  • What's to Eat & Drink?
    WHAT’S TO EAT & DRINK? We’ve designed our menu so there is something for everyone, with plenty of healthy choices and a few tasty treats for good measure. FROM THE KITCHEN FROM FROM THE KITCHEN FROM THE KITCHEN BREAKFAST MENU Served 5:00am until 11:00am. Please press MAGIC to place your order. SET BREAKFASTS The Continental Breakfast 138 Your choice of Special K, Raisin Bran, Frosted Flakes, Rice Krispies or All Bran served with a basket of croissants, Danish pastries, toast and bread rolls complemented with your choice of fruit jam, honey, butter or margarine Served with fruit juice and your choice of freshly brewed coffee, tea, sliced fruits or fruit yogurt The Traditional Western 188 The continental breakfast with 2 fresh farm eggs in any style, with breakfast potatoes and your choice of smoked bacon, cured ham or grilled sausages Served with fruit juice and your choice of freshly brewed coffee, tea, sliced fruits or fruit yogurt Asian Inspiration 128 Your choice of chicken, pork, fish or plain braised congee with century egg, pork floss, peanuts, spring onions and crispy crullers, served with jasmine tea and a basket of 2 shrimp dumplings and 2 pork siew mai Japanese Style 188 Grilled salmon with salt, onigiri rice ball wrapped with seaweed, served with rolled egg omelette, miso soup, pickled vegetables, dried seaweed, tofu, nato beans, freshly sliced seasonal fruits and green tea Healthy Spa 128 Your choice of refreshing fruit platter, vegetable juices, low-fat fruit or plain yogurt, or smoothie Served with 3 fresh farm eggs, grilled tomato and a basket of home-made bakery items with freshly brewed coffee, tea or herbal infusions All prices are quoted in RMB and subject to 15% service charge.
    [Show full text]
  • The Beach Grill
    -/ ,,. ¥/ c.) - "" ,.,. •.. - -~---:::= -'lJ~~ I ". / '·-S;;;.. , • r -'-. >,= ~J::'&I, • -"-+, w ~ 41)'I' ,~~~ -~ Q BEVERAGES SPECIALITY COFFEE 65 SELECTION OF MILK Espresso, Espresso Macchiato, Americano, Cappuccino, Latte Fresh Milk, Skim, Soya, Almond SELECTION OF TEA 55 NON DAIRY SIGNATURES 75 English breakfast, Chamomile, Green tea, Earl Grey Coconut Latte, Vanilla Soy Latte, Matcha Latte SIGNATURE HOT BEVERAGES 65 FRESH JUICE 65 Orange, watermelon, papaya, melon Salted Caramel Mochaccino Brown Sugar Sweet Cream Capuccino CHILLED JUICE 55 Matcha Latte Apple, Guava, Pineapple BREAKFAST A LA CARTE FROM OUR BAKERY E G G S Croissant, Muffins, Pain au Chocolat, Danish Pastries 65 Two eggs any style, Roasted Tomato with Olive Oil, 135 Toasted Bagel 65 Gratin Potato and Cauliflower White, Raisin, Brown or Rye Toast 60 Two-egg Mixed Vegetable Omelet, Tomato, 150 Mushrooms, Onion, Cheese or Capsicum Egg White Omelet, Green Asparagus, Tomatoes 150 Grated Parmesan C E R E A L S, G R A I N S, Y O G U R T Assorted Breakfast Cereal : Eggs Benedict, Cooked Ham 150 Corn Flakes, All Bran, Special K or Coco Pops 70 Hollandaise Sauce, Muffin with Fresh, Skimmed or Soya Milk Bircher Mesli, Mixed Fruits, Honey 80 S I DE DI S H E S 50 Hot Oatmeal, Mixed Dried Fruit 70 Roasted Cherry Tomatoes, Baked Beans, Pork or Beef Bacon, Chicken or Pork Sausages, Selection of Yogurt: Plain, Fruit or Low Fat 50 Hash Brown Potatoes S O M E T H I N G F R U I T Y S W E E T F AV O U R I T E S Selection of Seasonal Sliced Fruit 70 Fresh Fruit Salad 70 Banana Buttermilk
    [Show full text]
  • Semiotics of Roland Barthes in Symbols Systems of Javanese Wedding Ceremony
    International Linguistics Research; Vol. 3, No. 2; 2020 ISSN 2576-2974 E-ISSN 2576-2982 https://doi.org/10.30560/ilr.v3n2p22 Semiotics of Roland Barthes in Symbols Systems of Javanese Wedding Ceremony Mohamad Jazeri1 & Susanto1 1 State Islamic Institute (IAIN) of Tulungagung, Indonesia Correspondence: Mohamad Jazeri, State Islamic Institute (IAIN) of Tulungagung, Indonesia. E-mail: mohamadjazeri69 gmail.com, damarsusanto53 yahoo.co.id Received: May 21, 2020; Accepted: June 3, 2020; Published: June 18, 2020 Abstract This study is aimed to explain the interpretation of symbols systems in Javanese wedding ceremony. The symbol patterns can be categorized into leaves symbols, vegetable symbols, flowers symbols, food and drinks symbols, Javanese traditional instrumental music (gending-gending), and thread of marriage processions. The data of this study were collected by in-depth interview techniques, participant observation, and documentation. The data were analyzed with the Miles and Huberman interactive models. Data analysis reveals that substantial meanings of the symbols in Javanese wedding ceremony are of advice, prayers, descriptions, parables, and responsibilities. The first, an advice for a bridge/a bridegroom is to have a well foundation, always to love each other, to become a reassuring spouse, to be considerate and think clearly, to have tender heart, and to respect their parents. The second, prayers are delivered in order that the bride and bridegroom have abundant lawful or halal fortune or wealth, have good offsprings, keep away from life barriers. The third, description means that the bridge looks like a beautiful queen and a bridegroom is associated to a handsome and dashing king. The fourth, a parable of marriage is alike to wade the ocean with big waves and storms.
    [Show full text]
  • À La Carte Menu Appetizer Soup Main Course Pasta And
    À LA CARTE MENU APPETIZER Chef Salad Grilled chicken breast strips, bacon, avocado slice, cheddar cheese, hard boiled eggs, tomatoes, cucumber and red onion on a bed of fresh garden Caesar Salad With poached egg, bacon bits and sourdough crouton Lumpia Mata Langit Spring rolls stued with vegetables and peanut sauce Lotek Watu Kendil Indonesian salad with spinach, long bean, cucumber, cabbage, young papaya served with peanut sauce and local crackers SOUP Spinach Soup Served with garlic crouton Tom Yam Soup Hot and sour traditional Thailand prawn soup MAIN COURSE Roasted Chicken Breast Chicken breast llet with spinach and beef bacon with mashed potatoes and roasted vegetable Red Snapper Fillet Snapper llet with mashed potato, roasted green asparagus, feta cheese and anchoïade Filleto di Manzo Grilled tenderloin, potato wedges and mixed salad PASTA AND RICE Homemade Ravioli Prawn raviolis with pink avor extract sauce Spinach or Pumpkin Raviolis Served with salvia butter sauce Spaghetti Your choice of bolognaise, napolitana, carbonara, pesto or aglio olio e pepperoncini Lasagna Verde Classic baked layered pasta and béchamel with mozzarella and parmesan cheese All prices are subject to 21% tax and service ASIAN AND NUSANTARA Soto Ayam Bathok Traditional chicken broth soup with glass noodle, cabbage, leek, celery, tomato, egg, tofu, bean cake, potato cake, sambal and crackers Nasi Goreng Gleyoran Fried rice with chicken, beef or seafood accompanied with indonesian pickles, fried egg & crackers Chicken | Beef | Seafood Sop Buntut Traditional
    [Show full text]
  • Baked Spaghetti Neapolitan Nasi Goreng “Nekomichi”Omelette Rice
    Sumida Modern 2011-2015 Certified Restaurant Menus 127 Tempeh Cutlet Rice 128 Baked Spaghetti Neapolitan 129 Nasi Goreng [Vegan and Organic SASAYA CAFE] [Yanagishima Café] [cafe POKAPOKA] Tempeh, a patty of fermented soy beans, originates Although they hold on to the fundamental Its tender flavor attracts not only ethnic food from Indonesia and is loved by foodies worldwide. elements of the standard recipe, like thick noodles lovers, but also beginners who are trying this SASAYA CAFE serves tempeh cutlet-style with and sautéed onions, Yanagishima Café’s new twist exotic food for the first time. This warm and rice or curry and flavorful greens from select on Spaghetti Neapolitan exchanges the dish’s friendly café is a renovated folk dwelling that was farms. This plate will satisfy also non-vegans. traditional sweet flavor for those of pork and dried built more than 40 years ago. mushrooms. “Nekomichi” Omelette Rice Special Coppe Sand POPEYE 130 131 Homemade Smoked Chicken 132 [ ] Smile Kitchen [Yanagishima Café] [CAYU des ROIS] You can choose from 3 flavors: soy sauce, curry, or Crispy outside, yet soft and light inside. The buns The owner committed himself not to open his rice cheese okaka soy sauce. These different rice fillings baked at a specialized bakery and homemade porridge shop until exceeding the taste of Hong Kong give you an exciting selection. Ketchup drawings smoked chicken make a great match. Six different authentic rice porridge. The owner’s extraordinary on the top make the dish even more enjoyable. The sandwich rolls are available, which each kind passion completes his rice porridge, which is cooked Owner Ms.
    [Show full text]
  • Kuska Biryani (Plain Biryani Without Veggies) 3
    Coconut Milk Biryani Recipe / Thengai Paal Biryani Coconut Milk biryani / Thengai paal biryani is a simple, flavorful and delicious one pot meal which involves lesser efforts and with lesser ingredients. At home, we all love one pot meal dishes like pulao or biryani or any variety rice dishes. But of course biryani always top the list. Who doesn’t like biryani with coconut milk ? the aroma itself makes us feel hungry, right ? If you want you can add any vegetables like peas or carrots and customize the recipe. I served it with potato fry and vathal. Coming to coconut milk biryani recipe, this biryani has a predominant flavor of coconut milk, mildly spiced and with dollop of ghee absolutely it tasted rich and yummy. This coconut milk biryani comes to my mind if I run out of any vegetables at home. This one pot meal perfectly fit the lunch box . Check out my other biryani recipes 1. Mushroom Biryani 2. Kuska Biryani (Plain biryani without veggies) 3. Vegetable Biryani in cooker 4. Vegetable Dum Biryani Ingredients for coconut milk biryani recipe Preparation Time: 10 mins Cooking Time:15 mins Serves: 2 1 Cup Rice (Basmati or Boiled Rice) 3 Tbsp of Ghee 2 Cloves 1 Cinnamon Stick 1 Cardamom 1 Bay Leaf 1/2 Tsp of Fennel Seeds Few Curry Leaves 1 Tsp of Ginger Garlic Paste 1 Big Red Onion, Chopped 4 Green Chilies, Slited 10 Mint Leaves 2 Cups of Thick Coconut Milk Salt to Taste Method for Thengai paal biryani Soak the rice in water for 10 mins for basmathi rice.
    [Show full text]