Montreal and New Orleans Cuisine

Total Page:16

File Type:pdf, Size:1020Kb

Montreal and New Orleans Cuisine 750ml House Specialties Red Wines 6oz 9oz bot Chaberton, Red - VQA, 12.7% - Langley, Fraser Valley (blend) 6¾ 9¾ 26 Brodeur’s Signature Caesar 9¾ Vodka (2 oz), Clamato juice, celery, olive, jumbo shrimp, bacon, dill pickle, cajun spiced rim Brodeur’s BISTRO McGuigan Black Label, Shiraz/Syrah - 12% - Australia 6¾ 9¾ 26 Sazerac (a New Orleans classic) 8¾ Montreal and New Orleans Cuisine Copper Moon - Cabernet Sauvignon - 13% - Okanagan Valley 7¾ 10¾ 30 Wisers Rye, absinthe, sugar, lemon, bitters (2 oz) Villa Teresa, Merlot (Organic) - 12% - Veneto, Italy 8¾ 11¾ 33 French 75 8¾ Ruffino, Chianti - 12.5% - Tuscany, Italy 8¾ 11¾ 33 Beefeater, sugar, fresh lemon, sparkling wine, served in a flute (2 oz) Single use MENU Tinto Negro, Malbec - 14% - Mendoza, Argentina 8¾ 11¾ 33 8¾ 16 oz 60 oz Huricane Pint Jug Black Cellar - Malbec Merlot - 13% - Ontario, Canada 26 White Rum, Dark Rum, orange, cranberry and lemon juice, passion fruit syrup and Sprite (2 oz) On Tap • Blanche de Chambly (craft).......................... 695 22 Jacob’s Creek, Cabernet Sauvignon - 14% - Barossa Valley, Australia 32 Sangria (white or red) 7¾ 95 White or red wine, fresh fruit, juice over ice - House made • Mennonite Farm Ale (craft).......................... 6 22 Beringer, Founders’ Estate, Merlot - 13.8% - Napa Valley, USA 32 Crisp straw coloured craft Kölsch, first brewed in Germany, then Lancaster County, now in BC Cono Sur, Cabernet Sauvignon/Syrah (Organic) - 14% - Chile 32 White Peach Bellini 7¾ Crushed ice, Rum, sparkling wine, Peach Schnappes, Sangria (2 oz) • Stella Artois.............................................................. 695 22 Mt. Boucherie, Merlot - VQA, 14.4% - Okanagan Valley 32 Moscow Mule 8¾ Vodka (2 oz), lime juice, ginger beer in a copper mug • Molson Canadian................................................ 695 22 Georges Duboeuf, Beaujolais, Gamay - 12% - France 32 • Steamworks Flagship IPA (craft)............ 695 22 Ravenswood, Red Zinfandel - 13.5% - California, USA 37 Champagne & Sparkling Wines • Okanagan Spring Pale Ale....................... 695 22 Road #13, Honest John’s Red - VQA, 14.5% - Okanagan Valley 42 Henkell Piccolo (200 ml bottle) 9 • Old Abbey Rye Pale Ale (craft).................. 695 22 Sandhill, Cabernet Merlot 14.3% - Similkameen Valley 46 GER, 11% - sparkling wine from Germany - • Mill St. Light Organic Lager (craft)....... 695 22 J Lohr, Syrah - 13.5% - Paso Robles AVA, California, USA 48 Veuve du Vernay (750 ml bottle) 32 FRA, 11% - French sparkling wine • Brodeur’s Montreal Radler........................ 695 Burrowing Owl, Pinot Noir - VQA, 14% - Okanagan Valley 60 Extra Light - Blanche de Chambly & Iced Lemonade Prosecco Frizzante, Spago Nero (750 ml bottle) 34 ITA, 10.5% - Italian sparkling wine Our House Ales: 750ml White Wines 6oz 9oz bot Moet & Chandon, Brut Imperial (750 ml bottle) 139 Blanche de Chambly Mennonite Farm Ale FRA - 12% - Classic French Champagne (blansh-deh-shom-blee) Chaberton, White - VQA , 12.6% - Langley, Fraser Valley (blend) 6¾ 9¾ 26 An award winning German style Dom Perignon (750 ml bottle) 395 Singletree Sieggie - Siegerrebe - 11.5% - Mount Lehman, Fraser Valley 6¾ 9¾ 28 FRA, 12% - world renowned French Champagne craft ale from Kölsch beer craft Robert Mondavi, Pinot Grigio - 13% - California, USA 8¾ 11¾ 33 Quebec brewed in BC Villa Teresa, Pinot Grigio (Organic) - 12% - Veneto, Italy 8¾ 11¾ 33 Coffee, Tea, cold drinks Fountain Drinks (free refills) 295 Tea (regular, green, herbal) 295 (with a cold mug) See Ya Later Ranch, Gewurtztraminer - VQA, 13.5% - Okanagan 8¾ 11¾ 33 95 Iced Tea (free refills) 2 Republica Coffee (reg or decaf) 295 Individually Served 95 George Wyndham, Bin 222, Chardonnay - 11% - Australia 8¾ 11¾ 33 Milk 2 Cappuccino or Latte (reg or decaf) 395 95 95 Bottled Beer 6 Juices 2 25 Craft & Import Beer Kim Crawford, Sauvignon Blanc - 11% - Australia (lighlty oaked) 9¾ 12¾ 36 95 Espresso (reg or decaf) 3 Shirley Temple 2 95 Sleeman Honey Brown Corona 95 KWV The Vinecrafter - Chardonnay - 13.7% - South Africa 26 Special Coffee (Spanish, Irish, etc, 1oz) 6 Tall Cans 7 Alexander Keith’s IPA Budweiser West Abby Lite Lager Miraflora, Sauvignon Blanc - 12% - Chile 26 95 Moosehead Lager Bud Light A little dessert, only 2 Fat Tug IPA Black Tower - Riesling - 11.5% - Germany 26 Miller Genuine Draft Kokanee Crème Brûlée 295 Yellow Dog Play Dead IPA A specialty of the house Kronenbourg 1664 Blanc Heineken Mt. Boucherie, Pinot Gris - 14.1% - Similkameen Valley 31 Red Racer Pils Warsteiner (non-alcoholic) Chaberton, Bacchus, Riesling - VQA, 12.6% - Langley, Fraser Valley 36 Key Lime Pie 295 Guinness Gray Monk, Pinot Gris - VQA, 13.1% - Okanagan Valley 36 topped with whipped cream Ciders & Cooler Covert Farms, Sauvignon Blanc/Semillon (Organic) 12.6% - Okanagan 45 Chocolate Cheesecake (ciders are gluten free) with a chocolate crust 295 Smirnoff Ice 695 Okanagan Harvest PearCider 795 (473ml) Mission Hill Reserve, Chardonnay - VQA, 13.5% - Okanagan Valley 48 95 95 95 Strongbow Apple Cider 6 Lonetree Cider (Seasonal) 7 (473ml) Mini Beignets 2 95 750ml Louisiana mini-doughnuts Somersby Cider (Seasonal) 7 (473ml) Rosé Wine 6oz 9oz bot La Vieille Ferme Rosé 8¾ 11¾ 32 Apple Crumble 295 with Vanilla Bean Gelato View our e-Menu on your mobile device: 13% - Côtes du Rhône Village AOC, France (includes our extended liquor menu) Dessert Coffees (Spanish, Irish, etc, 1oz) 695 June-2021 FaceUntitled-2111371 (fold-in) Brodeur's 1 main menu 12x21 from Globe file - June 2021.indd 1 Back Cover 2021-06-142018-07-03Front 10:10 Cover8:45 AM FOLDRite™ Template Master: B-9 Letter Fold [Side A] Appetizers Montreal Smoked Meat Add any side 795 Specialties of the House (All specialties include your choice of: corn bread, crustini garlic toast, or crispy pitas) Smoked Wings - 14¾ Smoked in-house. Original Montreal recipe. Served on light rye. Smoked! NOT deep fried, large roaster size, Regular or lean beef. Comes with an original brine dill pickle. includes one dipping sauce Your choice of mustard: Regular, Dijon, Grainy Dijon or Hot Jambalaya - 22¾ (spice it up - 0 to 6 peppers) Classic (6 oz) - 11¾ Petite (4 oz) - 10¾ Shrimp, chicken, Andouille sausage, bacon, sweet peppers, corn, Smoked Gouda Wedges - 13¾ Le Grande (10 oz) - 15¾ Le Monster (16 oz) - 18¾ Tasty smoked gouda cheese wedges, lightly beans, onions & celery on Cajun rice; crème fraîche spiced and breaded, one dipping sauce Mardi Gras Gumbo Stew - 19¾ Montreal Skins - 12¾ Po Boys: Shrimp, Chicken, Andouille sausage, spices, Okra, Cajun rice Potato skins, Montreal Smoked Meat, Beef Dip Po Boy - 18¾ Tender beef brisket, horseradish aioli, crispy onions 27 Sides! cheese curds, & sour cream Chicken & Waffles - 19¾ Or vegetarian Bruschetta Skins - 12¾ Includes any one of 27 sides 1. Baked Mac-N-Cheese Buttermilk or Haitian chicken, coleslaw, maple waffles, cajun maple syrup Pierre’s Cuban - 18¾ Brutus Ribs - 15¾ 2. Baked Linguini Montreal Smoked Meat, chicken, bacon, Four tender St. Louis pork ribs, & Meatballs Seafood Linguine - 22¾ (spice it up - 0 to 6 peppers) Brodeur’s southern spices, & BBQ sauce Swiss cheese, tomatoes & Chipotle Heat Sauce 3. Poutine Shrimp, salmon, tomatoes, spinach, Lettuce Wraps - 17¾ Includes any one of 27 sides 4. Cajun Poutine and Feta in a zesty rosé sauce Sweet chili chicken, peanuts, wonton crisps, cilantro/green onion garnish; NEW cilantro cream and sweet chili dipping sauces New Orleans Pulled Pork Po Boy - 18¾ 5. Garlic/Parmesan Smoked pork, cucumbers, jalapeños, coleslaw Poutine Baked Mac-N-Cheese - 17¾ (spice it up - 0 to 6 peppers) Cheddar, Mozzarella & Mornay sauce, topped with Panko/Parmesan French Quarter Rolls - 12¾ & herbs, sweet & spicy pepper sauce & cilantro cream 6. French Fries Includes any one of 27 sides Add shrimp, chicken, Ahi tuna or double bacon 4¾ House-made picadillo & rice roll, served with Chipotle Heat 7. Cajun Fries sauce or your choice of dipping sauce Blackened Catfish Po Boy - 18¾ 8. Garlic/Parmesan The following Specialties of the House include any one of 27 sides Nacho Skillet - 16¾ Lightly spiced fish, greens, onion, tomato, Cajun remoulade Fries Corn chips, lots of cheese, guacamole, jalapeños, Includes any one of 27 sides 9. Yam Fries habanero cilantro sauce, salsa and sour cream Brodeur’s Cordon Bleu - 25¾ Add shrimp, chicken, or Montreal Smoked Meat 4¾ Shrimp Po Boy - 18¾ 10. Crispy chunk potatoes With Chicken, Montreal Smoked Meat & smoked Gouda, Cajun Alfredo sauce Bayou Shrimp - 14¾ Sautéed jumbo shrimp, coleslaw, Includes any one of 27 sides greens, tomatoes, onions, Cajun remoulade 11. Crispy chunk Tasty shrimp in a spicy creole tomato sauce with feta cheese, Poutine Chicken Parmesan - 23¾ served with crustini garlic toast Includes any one of 27 sides 12. Nacho style chunk Parmesan crusted chicken breast, Creole sauce & mozzarella Crispy Pitas and Dip - 13¾ Gourmet Sandwiches: potatoes Includes any one of 27 sides House-made crispy pitas, roasted red peppers & smoked gouda cheese dip 13. White cheddar Great for sharing Crispy Buttermilk Chicken - 18¾ mashed potatoes Tourtière - 18¾ Buttermilk Chicken Strips - 14¾ Buttermilk chicken, cheddar, greens, & gravy Quebecois meat pie: pork, beef, mushrooms & onions Tender house-made buttermilk chicken strips, tomato, Chipotle Heat sauce 14. Bacon & cheddar Includes any one of 27 sides any two dipping sauces Spicy Buttermilk Chicken - 18¾ smashed potatoes NEWButtermilk chicken, cheddar, greens, tomato, Blackened Catfish - 22¾ Louisiana Tacos - 17¾ 15. Broccoli with Lightly spiced catfish, Pico de Gallo, Guy’s Garlic sauce jalapeños, Extra Spicy Chipotle Heat sauce cheese sauce Your choice of: Blackened Catfish, Crispy Jumbo Shrimp, Buttermilk Includes any one of 27 sides Includes Coleslaw & any one of 27 sides Chicken, OR Seared Ahi Tuna with guacamole and Pico de Gallo salsa 16. Buffalo BBQ Chicken Club - 18¾ cauliflower Cajun Salmon - 24¾ 17. Peppered Salmon, Pico de Gallo, Cajun Creole sauce Appetizer dipping sauces: (0.50 for extra sauce) • Guy’s garlic Grilled chicken breast & BBQ sauce, bacon, cheese, • Sweet chili onion crisps, greens, tomato, Guy’s Garlic sauce cauliflower Includes any one of 27 sides • Chipotle Heat (most popular) • Maple Cajun honey • Cilantro cream Includes any one of 27 sides 18.
Recommended publications
  • Crowne-Plaza-Moncton-6340074907
    BANQUET & WEDDING MENU General Info Breakfasts Breaks Lunches Dinners Hors d’oeuvres Beverages Catering Info BANQUET GENERAL INFORMATION GUEST PACKAGES AUDIO VISUAL DECORATIONS Packages shipped to the hotel are requested to arrive The Crowne Plaza Moncton’s preferred supplier is The Crowne Plaza Moncton’s preferred supplier is no earlier than three days prior to the event or Freeman Audio Visual. The hotel will advise guidelines Unico Décor. The hotel will advise guidelines regarding guest arrival. Packages must include the following regarding equipment provided by other audio visual decorations provided by other decorating providers. information: guest’s name, meeting name and event providers. Charges will apply. Arrangements can be Charges will apply. Arrangements can be made with the date. Return shipping is the responsibility of the guest, made with the Crowne Meetings Director or with Crowne Meetings Director or with Unico Décor directly. or arrangements can be made through our Crowne Freeman Audio Visual directly. www.unicodecor.com • Direct: 506-382-0674 Meetings Director or Banquet Manager. A $25.00 per day www.freemanav-ca.com charge will be applied to any packages arriving more Direct: 506-854-6340 ext. 2222 OPTIONAL - TRADE SHOWS than three days prior to your event. Fax: 506-452-0805 The Crowne Meetings Director can recommend or [email protected] make arrangements with a show dresser for your trade show needs. CROWNE PLAZA MONCTON - DOWNTOWN / CENTREVILLE 1005 Main Street, Moncton, New Brunswick E1C 1G9 1 1.866.854.4656 | www.cpmoncton.com BANQUET & WEDDING MENU General Info Breakfasts Breaks Lunches Dinners Hors d’oeuvres Beverages Catering Info PLATED BREAKFASTS All plated breakfasts include chilled fruit juices, freshly brewed tea and coffee.
    [Show full text]
  • Connecting the Dots
    CONNECTING THE DOTS The local-food movement is inspiring chefs to look at Canadian ingredients differently DISHING IT OUT One size doesn’t fit all when it comes to dinnerware and cutlery choices CALIFORNIA DREAMING Golden State vintages have taken the lead in Canadian table-wine sales JONATHAN GUSHUE RETURNS TO THE SCENE WITH HIS NEW RESTAURANT, THE BERLIN CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $4 | APRIL 2016 VOLUME 49, NUMBER 2 APRIL 2016 CONTENTS 40 27 14 Features 11 FACE TIME Whether it’s eco-proteins 14 CONNECTING THE DOTS The 35 CALIFORNIA DREAMING Golden or smart technology, the NRA Show local-food movement is inspiring State vintages have taken the lead aims to connect operators on a chefs to look at Canadian in Canadian table-wine sales host of industry issues ingredients differently By Danielle Schalk By Jackie Sloat-Spencer By Andrew Coppolino 37 DISHING IT OUT One size doesn’t fit 22 BACK IN THE GAME After vanish - all when it comes to dinnerware and ing from the restaurant scene in cutlery choices By Denise Deveau 2012, Jonathan Gushue is back CUE] in the spotlight with his new c restaurant, The Berlin DEPARTMENTS By Andrew Coppolino 27 THE SUSTAINABILITY PARADIGM 2 FROM THE EDITOR While the day-to-day business of 5 FYI running a sustainable food operation 12 FROM THE DESK is challenging, it is becoming the new OF ROBERT CARTER normal By Cinda Chavich 40 CHEF’S CORNER: Neil McCue, Whitehall, Calgary PHOTOS: CINDY LA [TASTE OF ACADIA], COLIN WAY [NEIL M OF ACADIA], COLIN WAY PHOTOS: CINDY LA [TASTE FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY APRIL 2016 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook.
    [Show full text]
  • Culinary Chronicles
    Culinary Chronicles The Newsletter of the Culinary Historians of Canada AUTUMN 2010 NUMBER 66 “Indian method of fishing on Skeena River,” British Columbia Dominion Illustrated Monthly, August 4, 1888 (Image courtesy of Mary Williamson) ____________________________________________________________________________________________________________________ Contents President’s Message: We are now the In a Circular Line It All Comes Back Culinary Historians of Canada! 2 Vivien Reiss 16, 18 Members’ News 2 An Ode to Chili Sauce Indigenous Foodways of Northern Ontario Margaret Lyons 17, 18, 21 Connie H. Nelson and Mirella Stroink 3–5 Book Reviews: Speaking of Food, No. 2: More than Pachamama Caroline Paulhus 19 Pemmican: First Nations’ Food Words Foodies: Democracy and Distinction Gary Draper 6–8 in the Gourmet Foodscape Tea with an Esquimaux Lady 8 Anita Stewart 20 First Nation’s Ways of Cooking Fish 9 Just Add Shoyu Margaret Lyons 21 “It supplied such excellent nourishment” Watching What We Eat Dean Tudor 22 – The Perception, Adoption and Adaptation Punched Drunk Dean Tudor 22–23 of 17th-Century Wendat Foodways by the CHC Upcoming Events 23 French Also of Interest to Members 23 Amy Scott 10–15 About CHC 24 Lapin Braisé et Têtes de Violon 15 2 Culinary Chronicles _____________________________________________________________________________________________________________________ President’s Message: We are now the Culinary Historians of Canada! Thank you to everyone who voted on our recent resolution to change the Culinary Historians of Ontario to the Culinary Historians of Canada. This important decision deserved a vote from the whole membership, and it was well worth the effort of distributing and counting ballots. Just over 60% of members cast their ballots, favouring by a wide margin of 4:1 to change the organization's name.
    [Show full text]
  • THE FAT of the LAND by Vilhjalmur Stefansson
    THE FAT OF THE LAND by Vilhjalmur Stefansson Etdarged Edition of Not by Bread With Comment by Fredrick J. Stare, M.D., and Paul Dudley White, M.D. ffew York THE MACMILLAN COMPANY I960 THE FAT © 1956 BY THE MACMILLAN COMPANY OF THE LAND An enlarged edition of UDT BY BREAD ALONE, copyright. 1946. by The Maonillan Company All rights reserved—no part of this book may be re- produced in any form without permission in writing from the publisher, except by a reviewer who wishes to quote brief passages in connection with a review written for inclusion in magazine or newspaper. Third Printing 1961 miNTED IN THE UNITED STATF.1 OF AMFKICA © 1956 BY THE MACMILLAN COMPANY Contents Comment: By Fredrick J. Stare, M.D. .... IX By Paul Dudley White, M.D. xiii An enlarged edition of I40T BY BREAD ALONE, copyright, 1946. by The Maonillan Company By the Author ....... xv Introductions: The Physiological Side, by Eugene F. Du Bois, M.D. xxxv The Anthropological Side, by Earnest A. Hooton, Ph.D., ScD. xli i. Preliminaries and Speculation ........ i All rights reserved—no part of this book may be re- 8. The Home Life of Stone-Age Man ...... 15 produced in any form without permission in writing from the publisher, except by a reviewer who wishes to quote brie] passages in connection with a review 3. The Field Experience .......... 40 written for inclusion in magazine or newspaper. 4. The Laboratory Check .......... 60 Third Printing. 1961 5. And Visit Your Dentist Twice a Year ...... 90 6. Living on the Fat of the Land .
    [Show full text]
  • Discover 9 Hot Trends for Sides
    ARTICLE Discover 9 Hot Trends for Sides Make your sides dishes as creative and inventive as your mains. Your customers will love the upgrades! Learn how sides can work harder for you Side dishes haven’t always gotten as much attention as they do now. And that meant that a lot of food service operators left some things on the table, including brand differentiation, customer satisfaction, and the opportunity for better sales. But in the age of vegetable-forward menus, it’s more important than ever to put some creative effort into side dishes. Use distinctive sides to convey an image of freshness and seasonality; to take advantage of premium pricing opportunities (in the case of sides that are included with main courses) and add-on sales (for à la carte side dishes); and to be able to cross-utilize certain items into other menu categories, including vegetarian and vegan options. The Nestlé Professional team of corporate chefs shares some ideas: 1. American Classics – Beyond French fries and peas and carrots, there’s an entire lexicon of traditional American side dishes that are begging for a comeback. Steakhouses and contemporary interpretations of Midwestern and Southern-style meat-and-three (as in a protein plus three side dishes) point the way to many exciting possibilities. • Creamed Veggies – From au gratin potatoes and creamed spinach to broccoli casserole, vegetables smothered in cream sauce or cheese sauce are comforting and delicious. They’re also easy to make ahead. • Succotash – Corn off the cob mixed with either lima or cranberry beans and lots of butter and pepper makes for a delicious side dish with roots in Native American cookery.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 8-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 8-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 8s ABATTOIR AABIORTT slaughterhouse [n -S] ABELMOSK ABEKLMOS tropical herb [n -S] ACERBEST ABCEERST ACERB, sour (sharp or biting to\taste) [adj] ACHENIAL AACEHILN ACHENE, type of fruit [adj] ACHILLEA AACEHILL yarrow (perennial herb) [n -S] ACRIDEST ACDEIRST ACRID, sharp and harsh to taste or smell [adj] ACRIDITY ACDIIRTY state of being acrid (sharp and harsh to taste or smell) [n -TIES] AGRESTAL AAEGLRST growing wild [adj] AGRIMONY AGIMNORY perennial herb [n -NIES] AGUACATE AAACEGTU avocado (edible fruit of tropical tree) [n -S] ALBACORE AABCELOR marine food fish [n -S] ALBICORE ABCEILOR albacore (marine food fish) [n -S] AMANDINE AADEIMNN prepared with almonds [adj] AMARELLE AAEELLMR variety of sour cherry [n -S] AMARETTI AAEIMRTT macaroons made with bitter almonds [n] AMBROSIA AABIMORS food of Greek and Roman gods [n -S] AMELCORN ACELMNOR variety of wheat [n -S] ANABOLIC AABCILNO pertaining to process by which food is built into protoplasm [adj] ANGELICA AACEGILN aromatic herb [n -S] ANOREXIA AAEINORX loss of appetite [n -S] ANTEPAST AAENPSTT appetizer (food or drink to stimulate appetite, served before meal or as first course) [n -S] ANTIDORA AADINORT holy breads [n] APPESTAT AAEPPSTT mechanism in central nervous system that regulates appetite [n -S] APPETITE AEEIPPTT desire for food or drink [n -S] APPLIEST AEILPPST resembling or suggestive of apple [adj] AQUAFABA AAAABFQU
    [Show full text]
  • Deli Product List
    Valbella Gourmet Foods 104 Elk Run Blvd | Canmore, AB | T1W 1L1 [email protected] | T: 403-678-4109 | F: 403-678-5837 | www.valbella.ca Deli Product List Pack Price Pack Price Code Description Code Description Size Unit Size Unit Sausages Beef/Veal Breakfast 0124 Veal Bratwurst 4's kg 0114 Gourmet Breakfast Sausage 8 pc kg 0125 Veal Cipollata kg 0104 Breakfast Sausage - Bulk 6kg kg 0145 Beef Frankfurters 4's kg Pork Game 0106 Cheese Smokies 4's kg 1400 Venison Italian Sausage (fresh) 4's kg 0111 European Wieners 5's kg 1410 Venison Smokies 4's kg 0112 Smokies 4's kg 1410 Bison Whiskey Sausage 4's kg 0115 Ham Garlic Ring 1 pc kg 1410 Wild Boar Porcini Mushroom Sausage 3's kg 0136 Swiss Cervelas Sausage 2's kg 0120 Leek & Cabbage Sausage 4's kg Bacon 0117 Italian Sausage (fresh) 4's kg 0215 Gourmet Back Bacon - sliced 250g kg 0121 Mennonite Sausage 4's kg 0216 Gourmet Back Bacon - chunks 250g kg 0122 Spanish Chorizo Sausage (fresh) 4's kg Peameal Bacon kg 0204 Country Style Bacon - whole kg 0134 Tuscany Sausage 4's kg 0218 Country Style Bacon - sliced 250-500g 0126 Western Bratwurst 4's kg 0220 Pepper Bacon - sliced 250-500g 0127 Farmer's Bratwurst (fresh) 4's kg 0214 Maple Coppalino Bacon - sliced 250g kg 0135 Cabanossi Sausage 5's kg 0223 Bacon Bits (portioned) 250g kg 0161 Blood Sausage 2's kg 0224 Beef Bacon - sliced 250g kg 0162 Liver Sausage 2's kg 0210 Bulk Bacon - sliced 5kg cs 1116 Chicken Apple Sausage 4's kg Cold Cuts 0108 Chicken Veggie Sausage 4's kg 0304 Beer Sausage 1-1.5kg kg 0116 Turkey Honey Garlic Sausage 4's kg 0306
    [Show full text]
  • View Hospitality Menu
    Hospitality Located in the heart of the city, Lloyd’s offers a variety Our dedicated team of consultants are available of fabulous function rooms contrasting between the ultra to give advice and expertise on events of all sizes, modern and traditionally classic. from cocktail receptions and dinner dances to formal Hosting an event within the Lloyd’s Building is like no meetings and private dining. other event you will stage. The architectural significance Recognised as a centre of excellence, our award of the surroundings on the London skyline is immense, winning food and professional service shows both whilst the prestige of entertaining at the home of the originality and adaptability with a commitment to leave world’s leading insurance market adds glamour to any you completely satisfied. occasion. We can cater for most dietary needs with prior notice. Designed by the acclaimed architect Lord Richard Please notify us of any specific requirements and we Rogers, the Lloyd’s Building stands out as one of the most will endeavour to accommodate you. unique landmarks on the London skyline. All prices shown are exclusive of VAT. An optional 10% service charge will be added to the final invoice. 1 Daytime Event Charges Room Hire Food & Beverage Location Hire Charge per event Canapés Menu 6 items £21.00 per person The Boston Room £1700.00 9 items £32.00 per person Old Library £450.00 per hour Finger Buffet Private Dining Room £70.00 per hour 6 items £28.00 per person Staffing Charge Lunch Fork Buffet Fork buffet includes: two main courses, one potato or Food & Drinks 1 to 50 £225.00 rice, one vegetable, two salads, one dessert 51 to 100 £450.00 £45.25 per person 101 to 120 £585.00 Sit Down Lunch – 3 Course 121 to 170 £644.50 Sit Down Lunches Include: staffing charge, lunch, linen, warm bread, fresh coffee, home-made petit fours.
    [Show full text]
  • Sulphur Springs Catering Company
    SS CC SULPHUR SPRINGS CATERING COMPANY We Can Custom Build Any Menu To Any Price. Please give us a Call (903) 885-4748 SULPHUR SPRING COUNTRY CLUB · 511 COUNTRY CLUB · SULPHUR SPRINGS, TX 75482 903-885-4748 (OFFICE) · [email protected] WWW.SULPHURSPRINGSCC.COM HORS D’ OEUVRE PACKAGES All staffed packages include staffing, buffet tables/ linens and necessary cooking equipment. Give us a call to discuss the details of your event Staffed Style Options and we would be more 50 Guest Minimum than happy to help you plan your menu. Tray Passed Tray Passed Light Hors d’oeuvres Heavy Hors d’oeuvres 903.885.4748 $21/person $39/person Quantity Quantity 6 items, 6 pieces per person 6 items, 12 pieces per person Buffet Hors d’oeuvres Add a Hors d’oeuvre Display $32/person to Any Option Quantity $5/person 6 items, 12 pieces per person All prices subject to change. Final Quotes will reflect actual prices. Pricing includes any necessary staff, equipment, tables and linens. Pricing does not include 6.75% tax or 20% banquet charge. HORS D’OEUVRES Ahi Cucumber ** Spicy Tuna Tartare** Masterpiece Feta Stuffed Seared peppered tuna ribbons with Wasabi Mustard & a Black Sesame Seed cone. Mushrooms V daikon and cucumber slaw on a Feta, cream cheese, spinach and spices cucumber round. Thai Chicken Salad stuffed in a large mushroom cap. In a cucumber cup. Bruschetta Crostini V ** Cured Salmon ** Tomatoes, garlic, feta, fresh basil, olive Short Rib Sliders Grilled Focaccia, Grain Mustard, Dill Oil oil and balsamic. Served on toasted Perfectly seasoned, lettuce, tomato, and baguettes.
    [Show full text]
  • 3-17 Compressed
    Crawford County Senior Gazette March 2017 Highlights: Pg 2 Tax Appointments Special Nutrient Needs of Older Adults Pg 4 Volunteer Spotlight Francis Hummel Eating Fiber right and Pg 5 Free Concert: Eat more Great Lakes Graham staying fit are fiber-rich & the Fiddleman important no foods to stay SPRING FORWARD Pg 6 Mahjong matter what regular. Fiber Change Your Clocks Pg 6 TrueNorth Pres. your age. As also can help March 12th Pg 6 Take Care of Your Feet we get older lower your Pg 7 St. Patrick’s Dinner our bodies risk for heart Pg 7 Ongoing Activities have different disease, Our regular activities needs, so control in alphabetical order certain your weight Pg 7 Support Groups nutrients and prevent Pg 8-9 March Calendar become especially important for of Activities & Menu Type 2 diabetes. Eat whole-grain good health. breads and cereals, and more Pg 10 Services, Classes & Resources beans and peas — along with Take Me Out to Calcium and Vitamin D the Ballgame Pg 11 Social Security Tips fruits and vegetables which also Older adults need more See pg 14 Pg 11 Drivers Needed provide fiber. calcium and vitamin D to help Pg 12 Word Search Find us by maintain bone health. Have Potassium searching for Crawford Pg 12 Cook’s Corner three servings of vitamin D- Increasing potassium along County Commission Pg 13 Free Munson fortified low-fat or fat-free milk or Breakfast & Health with reducing sodium (salt) may on Aging & Senior Presentation yogurt each day. Other calcium- lower your risk of high blood Center Pg 14 A Big Thank-You rich foods include fortified pressure.
    [Show full text]
  • Professional Cook 2 Program Outline Indigenous Content
    The latest version of this document is available in PDF format on the ITA website www.itabc.ca To order printed copies of Program Outlines or learning resources (where available) for BC trades contact: Crown Publications, Queen’s Printer Web: www.crownpub.bc.ca Email: [email protected] Toll Free 1 800 663-6105 Copyright © 2013 Industry Training Authority This publication may not be modified in any way without permission of the Industry Training Authority Professional Cook 2 Indigenous Content Program Outline Industry Training Authority 1 06/20 PROFESSIONAL COOK 2 PROGRAM OUTLINE INDIGENOUS CONTENT APPROVED BY INDUSTRY JANUARY 2011 BASED ON NOA 2011 Developed by Industry Training Authority Province of British Columbia Professional Cook 2 Indigenous Content Program Outline Industry Training Authority 2 06/20 Introduction Historically, food has been at the center of Indigenous culture not only for survival but during celebrations, festivals, powwows, potlaches, and all community events. Hunting, gathering and food preparation all evolves around our seasons, the land, waterways, and the sky. Indigenous Professional Cooking begins to bring back Indigenous traditional knowledge and a commitment toward reconciliation for all. What a better to way to understand culture, but through food. Indigenous Professional Cooking Levels 1 and 2 have been enhanced to introduce Indigenous culture through food gathering and preparation. The program prepares apprentices to complete each level of the provincial exams and practical assessments while introducing apprentices to Indigenous culture from their specific area. The Industry Training Authority (ITA) recognizes and appreciates the unique history of Indigenous peoples in British Columbia and across our Nation.
    [Show full text]