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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. -
Cantinho-Poveiro-Menusc
Entradas/Tapas Appertixers/tapas -AZEITONAS MARINADAS 1,50€ -PÃO/TOSTAS 1.,50€ (MARINATED OLIVES) (BREAD/TOAST) -PÃO BOMBA 6.00€ -SALGADOS (UNIDADE) 0,50€ (BOMB BREAD) (SALTY FOOD) -PÃO DE ALHO 2,00€ -MOELAS 3,50€ (GARLIC BREAD) (CHICKEN GIZARD STEW) -PATÉ DE ATUM/DELÍCIAS DO MAR 2,00€ -ROJÕES 3,50€ (TUNA PATE OR SEAFOOD) -TÁBUA DE QUEIJOS E ENCHIDOS 13,50€ -CAMARÕES AO ALHO 6.00€ (CHEESE AND SAUSAGE BOARD) (GARLIC PRAWNS) -COGUMELOS SALTEADOS 4,50€ -PIMENTOS PADRÓN 3,50€ (SAUTEED MUSHROOMS) (PADRÓN PEPPERS) -OVOS ROTOS 3,50€ -ALHEIRA GRELHADA 4,00€ -PICA PAU DO VAZIO 6,50€ (GRILLED GARLIC SAUSAGE) Peixe/Carne Fish/Meat -BACALHAU COM BROA À CANTINHO 14,00€ -BIFE À PATRÃO LAGOA 15,50€ (CODFISH WITH CORN BREAD CANTINHO S TYLE) (STEAK "PATRÃO DE LAGOA STYLE) (COM BATATA À MURRO, LEGUMES SALTEA DOS) (BIFE DO VAZIO NA TÁBUA, BATATA FRITA, TOM ATE -FILETES DE PESCADA -COSTELETÃO À CANTINHO (HAKE FILLET) (DE VITELA, BATATA À MURRO E LEGUME1S5 S,5A0L€T EAD (COM SALADA RUSSA) 8,00€ -FOLHADO DE VAZIO -BACALHAU À BRAGA (MOZZARELLA, LIMÃO, BATATA FRITA, RÚCULA E TO (CODFISH BRAGA STYLE) -PREGO NO PRATO 16,00€ (COM BATATA FRITA, MOLHO DE CEB12O,5L0A€D A) (BIFE DO VAZIO, BATATA FRITA, ARROZ E SALAD A) -PESCADA POVEIRA -PEITO DE FRANGO GRELHADO (HAKE PÓVOA STYLE) (GRILLED CHICKEN BREAST) 8,00€ (ARROZ, BATATA FRITA E SALADA) 8,50€ -HAMBÚRGUER NO PRATO 7,00€ (HAMBURGER ON A PLATE) (BATATA FRITA, OVO ESTRELADO, QUEIJO, FIAM BR 7,00€ Snack/Saladas -PREGO NO PÃO 4,50€ -HAMBÚRGUER À CANTINHO NA TÁBUA 7,00€ (BIFE DO VAZIO, QUEIJO, FIAMBRE) (CANTINHO'S HAMBURGER) -
DESSERTS « Pollo Asado CHORILLANA
» LUNCH AND DINNER « » EMPANADAS « FREE 12 oz CAN OF SODA BEEF ........................................................................ $3.99 Monday through Friday 11:30am to 2:00pm CHICKEN PRE-ORDER ONLY ..................................... $3.99 ROASTED PORK.......................................................$9.25 CHEESE ................................................................... $1.95 Pernil HAM & CHEESE ....................................................... $2.25 PORK CHOP ...........................................................$10.25 SHRIMP & CHEESE ................................................... $2.75 Chuleta » DAILY SOUPS « ALEX’S DIET…..........................................................$9.25 Dieta de Alex, Chicken in Pesto, Beans & House Salad CHICKEN NOODLE SOUP………..… SM $4.50 .......... LG $6.50 CHICKEN STEW .......................................................$9.50 LENTIL SOUP............................. SM $4.50 .......... LG $6.50 Pollo Guisado BEEF VEGGIE SOUP ……………..…. SM $4.99 ….….… LG $6.99 CHICKEN CUTLET....................................................$10.25 Ask About Our Soups of The Day Pollo Empanizado ROASTED CHICKEN.................................................$10.25 » DESSERTS « Pollo Asado CHORILLANA .........................................................$10.00 Individual Portions Sautéed Steak with Onions French Fries & Eggs STRIP OF SIRLION....................................................$9.50 TRES LECHES............................................................. $3.75 -
CHEZ FRANÇOIS Restaurant Volume 32, Issue 2
Summer 2018 CHEZ FRANÇOIS Restaurant Volume 32, Issue 2 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, The world is filled with different cultures-not better or worse, just different. American Culture values ideas of entrepreneurship, independence and self reliance. We call our way, The American Dream. French culture strongly values ideals of unified identity, group reliance and Joi de Vivre (Joy of Lifestyle). Some people are good at French Culture and some a better fit in American Culture. It is not a matter of better or worse, they are just different. The reason the human race has been so successful is not because we’re the strongest animals-far from it. Size and might alone do not guarantee success. We’ve succeeded as a species because of our ability to form cultures. Cultures are groups of people who bond around a common set of values and beliefs. When we share the values and beliefs with others, we form a trust. Trust of others allows us to rely on them to help protect us, or lend a helping hand. We have a great lineup of summer events planned, come celebrate with us. Bon Appétite, Matthew Mars/Proprietor John D’Amico/Executive Chef • Proprietor Page 2 Chez François is only 45 minutes from Cleveland and Mansfield and 70 minutes from Toledo. Hours of Business Places to Stay Inside the Issue Tuesday, Wednesday & Thursday The Roth House B&B 5:00-9:00 PM (440) 967-1237 Chez Menus ..............................Page 4,5 The Gilchrist Guest House Friday & Saturday (440) 290-6007 Touché .................................. -
El Sándwich De Barros Luco” Naciendo Así Un Sándwich Con Identidad Nacional
Asignatura: Vocacional Docente: Aurora Ortega Herrera -Camila Ramos Curso: Laboral 3 A Objetivo de Aprendizaje: Cocinar preparaciones chilenas, sándwich “Barros Luco” Contenido: Cocina chilena Habilidad: Valorar preparaciones típicas de Chile a través de su historia, observar la elaboración, recordando los ingredientes y su proceso. Semana Nº: 23 (lunes 07 al viernes 11 de septiembre) HORARIO DE CLASES ONLINE SEMANAL LUNES MARTES MIÉRCOLES JUEVES VIERNES SOCIAL LENGUAJE LIBRE MATEMÁTICAS VOCACIONAL Reuniones 10:30 A 11:30 10:30 A 11:30 administrativas 10:30 A 11:30 10:30 A 11:30 LIBRE EDUCACIÓN FÍSICA Reuniones 12:00 A 12:45 administrativas Recuerda que el recuadro destacado con color corresponde a la asignatura a realizar ese día, el link de la clase se enviará 5 minutos antes de la hora señalada al correo y también por WhatsApp, debes estar atento. Saludo y normas de la clase Silencia tu Se puntual micrófono y a la hora actívalo de cuando te lo conectarte soliciten Pide la palabra para opinar, Escuchar y levanta tu poner mano atención a la clase Se respetuoso en las opiniones de los demás ¿Qué aprenderás en la clase? Habilidades que desarrollarás: Objetivo: Cocinar preparaciones Valorar preparaciones típicas chilenas, sándwich de Chile a través de su historia, observar la “ Barros Luco” elaboración, recordando los ingredientes y su proceso. Acciones antes de preparar un alimento Adecuado lavado de La seguridad del lugar manos, antes, durante y para evitar accidentes al término de cocinar Higienización del lugar de trabajo, Higienización de utensilios, muebles los alimentos, lavar y superficies. y desinfectar Higiene personal Actividad: Los estudiantes serán informados con anterioridad los materiales que se utilizarán. -
À Lá Carte Vejar R I E a C
2021 À lá Carte vejar r i e a c a P s o e rtu g u Do you already know OUR CRAFT BEERS on tap? Light, persistent, smooth, light in colour, dark-toned, creamy, toasty,...and always refreshing! OPPORTUNITY! Do you already know which one LIMITED STOCK choose today? Limited stock! Food Couvert (Per person) Traditional Dishes from Porto Bread Portion, Smoked Ham Butter, 1 1/2 Olives and Capers 1,80€ Francesinha in the Oven (1person) 10,40€ 8,90€ Francesinha in the Oven with Egg (1person) 10,90€ 9,40€ Soups Vegetable Creamy Soup 3,50€ Meats Steak Sandwish with Chips 8,50€ Snacks Steak, Ham and Cheese Sandwich with Chips 9,00€ Spice Cheese "Rissol" 2,00€ 1/2 "Pica-Pau" (1person) (a) 12,00€ Vegetarian "Rissol" 2,00€ "Pica-Pau" (2persons) (a) 19,50€ Meat Croquette with Cheese 2,00€ Grilled Pork Rib in Wine Marinate (c) 17,00€ Prawn Croquette 2,20€ Beef Rib 24h (c) 18,00€ Meat, Mushroom and Truffle "Rissol" 2,20€ Fried Onion with Black TENDERLOIN FILLET Garlic Mayonnaise 5,50€ Steak and Egg (b) 17,00€ 19,50€ "Alheira" (Traditional Sausage) with Egg 6,00€ Steak with Onion Sauce (b) 17,50€ 20,50€ Octopus in Vinaigrette Sauce 6,90€ Steak with Mushrooms (b) 17,50€ 20,50€ Mushrooms and Asparagus in Steak Portuguese Style (b) 17,50€ 20,50€ Smoked Ham Lard 7,00€ Steak and Cheese Sauce (b) 17,50€ 20,50€ Salads Steak Tartare (b) 17,50€ Goat Cheese Salad with Honey and Walnuts 10,50€ Sliced Tenderloin (2persons) (c) 36,00€ Romana Lettuce Salad with Roast Beef 10,50€ Side Dishes Vegetarian 1/2 French Fries 2,80€ 1/2 Vegetable Francesinha 9,40€ French Fries -
El-Menu-Edicion-8.Pdf
Tenemos más de 50 restaurantes a domicilio. Más de 3.500 platos a tu elección. ¡Elige lo más te guste! RESTAURANTE DE PORTADA Pág. Restaurantes 5 Baalbek 6 Bocatto SUSHI GO 7 Casa Nuestra - Lo Nuestro - JAPONESA - 04 8 Choris 9 Cosa Nostra 10 Dim Sum Bar 10 Jurgen 11 El Chacal 12 El Arrecife 13 El Rincon Del Gaucho TIPOS DE COMIDAS 14 Go Green PUBLICIDAD 15 Happy Panda 18 Happy Panda Cumbayá 19 Hunters 20 La Casa Del Cangrejo IC MA RNE 21 ER AN LE NA A S La Parrilla De Homero M A A C 22 Lucia A 24 Little Italy Pizza By Boccato 25 Magico Oriental 26 Magico Oriental Quicentro DON BOSCO 27 Maki 28 Mizú Sushi Bar 29 Mr Bagel 30 Sports Planet ANES IENTA LIANA IB A R L ITA 32 Stop Cafetería L O 33 Zavalita RESTAURANTES DIGITALES - Akiro Sushi - La Birrería - Biloxi Comida Tipica - La Carnicería A L - Brasa Viva - La Empanadería SAL DA ATORIA STE ER N S U N A ÍA - Burrito Republik - La Panpite E C A P - Bávaro - Monobolón E - Cascarrabias Pizza & - Naguará Brewery - Oriental - Cevichería Salcerón - Piola - Coffee&Co - Pucana - Costa y Sierra - Krk Caffeto - Edo Sushi - Sabor a Limón ICA AC IEG EX NA RN IO R A - El Palacio de la Fritada - San Nicolás E N G M T A L Express - Subway N - Figlioli - Suvlaki I - Freshii - The Corner - Golden Dragon - Típico de Vos - Happy Verde - Wings Xpress - Inka Burger - Zao MAPAS DE COBERTURA ¿CÓMO FUNCIONA MENÚ EXPRESS? Menú Express es el aliado estratégico de los restaurantes, el cual, se encarga de entregar todas sus especialidades al domicilio de los clientes. -
Tips and Tricks
PORTO Tips and tricks John Paul Garcia Eliana Tavares Table of contents 1. Basic Greetings and phrases 2. Living in the Residence 3. Going around: MetroPorto 4. Studying in the University of Porto 5. Traditional Porto Dishes 6. Traditional Porto Celebrations Photo on the cover page: Ponte Luiz I (credits to Alan Chan). Photo on this page: Casa da Musica. 1. Basic Greetings and Phrases Want to say “Hello!” to the cute Portuguese girl/guy you regularly see in the residence? Want to get out of a situation where an elderly woman suddenly starts recounting her story to you in perfect Portuguese and you haven’t a single clue what she is talking about? Fear not, I present thee the most commonly used phrases and greetings in Portuguese. Although most Portuguese people speak English, one of the things that they really appreciate is hearing a foreigner try to speak their native tongue. So even if you think that your Portuguese accent is not too refined, it is a good idea to nonetheless try to speak to them in Portuguese. English Portuguese When do you say it? Hello! Olá! (O-la) When you want to greet somebody casually. Good morning! Bom dia! (Bom-dee-ah) Until lunchtime. Good afternoon! Boa tarde! (Bo-ah-tarde) After lunchtime. Good night! Boa noite! (Bo-ah-noyy-te) After sunset. Thank you very much ! Muito obrigado/a ! (Muy-to-ob-ri-ga- Males use ‘Muito obrigado!’ while females doo/da) use ‘Muito obrigada’. Sorry. Desculpe/a. (Desh-kulp/-kul-pa) Use “Desculpe” when you are talking to someone older than you. -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. -
Tacos Ensaladas Postres Sánguches Aperitivos
Our menu has been designed to be shared and dishes crafted to be enjoyed as is. No substitutions. please Notify your server of any allergies or dietary concerns. We do our best but cross-contamination may occur. served on corn tortillas (unless APERITIVOS TACOS otherwise noted) w/ cilantro & onion RACIONES SHARING DISHES Chips Con Salsa - 6 Carnitas - 8 Papas Chorreadas - 9 add guasacaca - 4 2 tacos with slow roasted pork, avocado, salsa verde smashed nugget potatoes, smoked paprika crema, red onion, tomato, feta tostones - 6 Machaca - 8 twice fried plantains w/ mojo mayo 2 tacos with braised beef shortrib, avocado, Chicken Wings - 15 pico de gallo, cotija cheese, chipotle crema w/ chipotle crema - 5 (on flour tortillas) Cornbread • tajin dry rubbed with chile, lime, salt & pepper w/huancaina Pollo - 8 • glazed with our house hot sauce sopa azteca - 6 2 tacos with achiote marinated chicken, smoky tomato broth, corn tortillas, avocado, iceberg lettuce, pickled red onion, mojo mayo, Cauliflower “Wings” - 13 crema, queso fresco (add chicken - 2) pico de gallo w/ chipotle crema • tajin dry rubbed with chile, lime, salt & pepper Pescado Baja - 8 • glazed with our house hot sauce 2 tacos with panko breaded cod, cabbage slaw, ENSALADAS pickled jalapeno, avocado, chipotle crema, Pao de Queijo - 12 add achiote chicken - 4, add prawns - 6 pico de gallo (on flour tortillas) gooey cheese bread balls, arugula, huancaina, pickled red onion ensalada verde - 7 CAMARONEs - 8 arugula, pickled chayote, pumpkin seed, pico de 2 tacos with coconut chili lime -
Vocabulario Chileno with Contributions from Eric Canfield, Rodrigo Valdivia, Gonzalo Valdivia, Nicole González
Vocabulario chileno With contributions from Eric Canfield, Rodrigo Valdivia, Gonzalo Valdivia, Nicole González Frases comunes hacer tuto/ hacer una mexicana (siesta)…to fall ¿Adonde la viste?...No way! ¿Where in the world asleep did you hear that? hacer una vaca…to pitch in, to collect money Anda a freír monos…Go jump in the lake harto(a)…lots, tons, mucho(a) Buena onda…Cool hay ropa tendida…someone's eavesdropping ¿Cachay? (¿Cachay la onda? ¿Cachay e’ mote?)...You la nuca de papa (nuquepapa)…the person being know? cheated on Nada que ver…No way mandar/petear/echar un condoro…to make an No estoy ni ahí…I don't really care at all embarassing mistake or error Oye guachón...hey handsome más metido que un supositorio de guagua…too Qué mino / Qué mina...how pretty (hot) involved in someone else’s business Qué fome…That's terrible/ What a shame/ Too bad. medio pescado/ medio guailón…someone very large Qué lata…What a pain/ What a shame/ How boring. or tall ¿Qué onda?...What's up? medio(a)…big, large, adj. half Qué plancha…How embarrassing! no salvar a nadie…to be worthless ¡El no salva a ¿Quién te crees / quién se cree?...Who do you think nadie! you are? paciencia de chino…lots of patience pasar piola…to play innocent, remain quiet, to go Expressions/Idioms: about unnoticed al tiro…right away pegar la nuca/ poner el gorro/ poner los cuernos…to andar a pata…to walk, to go by foot cheat on your significant other/ to be unfaithful andar cufifo…to be drunk pegar la pera…to mooch, to sponge, to freeload andar dulce...to have lots of money (salí dulce -
Sendviči-Pojam-Geneza –Pripremanje
УНИВЕРЗИТЕТ У НОВОМ САДУ ПРИРОДНО – МАТЕМАТИЧКИ ФАКУЛТЕТ ДЕПАРТМАН ЗА ГЕОГРАФИЈУ, ТУРИЗАМ И ХОТЕЛИЈЕРСТВО GASTRONOMSKI PROIZVODI SENDVIČI-POJAM-GENEZA –PRIPREMANJE Novi Sad- XI-PREDAVANJE – 28.IV-2020. SENDVIČI POJAM-RECEPTI i PRIPREMA • Sendvič je hrana koja se sastoji od dva ili više parčeta hleba sa jednim ili više nadeva između njih, ili jednog parčeta hleba sa nadevom ili nadevima na sebi koji se naziva otvoreni sendvič. Sendviči su široko rasprostranjeni, tipična hrana za užinu ili piknike ili kao deo lanč-paketa. Generalno sadrže kombinaciju salatnog povrća, mesa, sira i preliva. Hleb može biti korišten takav kakav jeste ili premazan puterom, uljem, senfom ili nekim drugim namazom da bi se pojačao ukus ili tekstura. Prodaju se u restoranima i kafeima. • Mark Morton je u svom članku iz 2004. godine pod naslovom Bread and Meat for God's Sake (Hleba i mesa za Boga miloga) napisao: Kako su se sendviči zvali pre nego što su postali sendviči? Nakon čitanja stotina tekstova koji su napisani mnogo pre vremena Earla od Sandwicha pojavljuje se jedno moguće, mada prozaično, rešenje – hleb i meso (bread and meat) ili hleb i sir (bread and cheese). Ove dve fraze se mogu pronaći u Engleskim dramama 16. i 17. veka. Na primer, u predstavi Love and Fortune (Ljubav i sudbina) anonimnog autora iz 16. veka mladić moli za „krišku hleba i mesa za Boga miloga“. Šekspir koristi frazu hleb i sir u svom komadu The Merry Wives of Windsor (Vesele žene Vindzorske, 1599.). • Izraz sendvič se u neformalnom jeziku koristi za otvorene sendviče koji se sastoje od jednog parčeta hleba sa mesom, salatom i topingom.