COLD STARTERS HOT STARTERS Every Friday and Saturday
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Caesar Salad Crisp Romaine Hearts, Seasoned Croutons, and Our Chef’S Signature Dressing Combine with Hints of Anchovy, Garlic, Extra Virgin Olive Oil and Dijon
Salad Caesar Salad Crisp romaine hearts, seasoned croutons, and our chef’s signature dressing combine with hints of anchovy, garlic, extra virgin olive oil and Dijon. Finished with freshly shaved parmesan cheese. Asparagus Mimosa Salad Steamed asparagus is chilled and tossed with a variety of baby greens, then lightly tossed in our Chef’s special “mimosa” dressing - made with fresh orange juice, mustard, rice vinegar & canola oil. Green Salad Fresh baby greens tossed with crisp radish, cucumber, & julienned carrots. Served with a side of Ranch & Italian Dressings. Spinach Salad Locally-sourced Spinach is elevated with almonds, feta, & strawberries, then tossed in vinaigrette made from Italian white balsamic vinegar, mustard, honey & canola oil. Apple Coleslaw Thinly-sliced apples bring a unique twist to this classic, made with mayonnaise, imported Italian white balsamic vinegar & local honey. Three-Bean Salad A signature trio of kidney, garbanzo & green beans are tossed in our zesty Italian dressing – a light, yet flavorful vinaigrette. Torn Salad Bountiful greens are torn by hand and coupled with a fresh bounty of apples, craisens, and a light vinaigrette made with our special raspberry puree. Asian Salad Buttery Napa cabbage & romaine are transported with baby bok choy, carrots, red cabbage, bell pepper, & juicy mandarins. The journey is completed with a soy ginger garlic dressing. Baby Greens An assortment of baby greens tossed with bleu cheese crumbles, candied walnuts, & our white balsamic dressing with raspberry puree. Margarita Salad This fiesta combines romaine hearts, green & red cabbage, carrots, jicama, & radish with a cilantro lime vinaigrette. A healthy sprinkling of cotija cheese tops it off. -
FOR FIVE NIGHTS ONLY £45Pp
SATURDAY 29, SUNDAY 30, MONDAY 31 MAY FRIDAY 4, SATURDAY 5 JUNE FOR FIVE NIGHTS ONLY £45pp Enjoy a chilled glass of Champagne on arrival, followed by a sumptuous three-cour se seasonal menu, accompanied by live music from our resident pianist. Please check the menu over leaf. To book, please visit www.thepumproombath.co.uk or call 01225 444477 A5_PUMPROOM_DINNER BY CANDLE LIGHT.indd 1 16/10/2020 10:30:53 STA RT ER S Choose from Smoked salmon, lemon, dill and capers, fennel and radicchio Organic watercress and sorrel soup with ricotta and wild garlic loaf Ham hock and parsley terrine, pickled cucumber, radish salad Pump Room prawn cocktail M A I N C OU R SES Choose from Castlemead chicken, warm heritage potatoes, peas, shallots, tarragon and mustard Pan-fried salmon, tenderstem broccoli, pine nut and lemon dressing, buttered new potatoes Roast vine tomato, basil and shallot tatin, goat's cheese and pea shoot salad with balsamic glaze Chargrilled minute steak, garlic butter, skinny fries, rocket salad PU DDI NGS A N D CH E ESE Choose from Bath bun bread and butter pudding, vanilla bean ice cream Coconut and glazed pineapple brûlée with shortbread (ve) Pump Room sundae Selection of British cheeses with spiced pear chutney, celery, grapes and crackers (£3.00 supplement) SIDES - £3.00 Buttered new potatoes | Steamed tenderstem broccoli | Classic Caesar salad £45.00 per person Foods described within this menu may contain nuts and other allergens. A 10% discretionary service charge will be added to your bill. Please inform us of any allergies or dietary requirements. -
Salads and Cold Starters Soups Pasta and Risotto
g rub. SALADS AND COLD STARTERS Country style vegetable salad 230 850 with aromatic herbs and ripe tomatoes (dressing of your choice) Caesar salad with grilled chicken breast 350 1 150 Caesar salad with crab 350 2 300 Caesar salad with shrimps 350 1 250 Greek salad with goat cheese 270 1 150 Burrata with sweet tomatoes 270 1 300 California salad with king crab 200 3 150 (dressing of your choice) Seafood salad 280 2 650 Spring vegetables on ice 380 1 300 Broccoli with crayfsh 105 1 850 Tomatoes with avocado and caulifower anti-grill 160 700 Marbled beef tartare 165 1 500 Venison roast beef with artichokes 160 1 500 and parmesan SOUPS Borsch with garlic croutons and lard 400 1 050 Chicken soup with homemade noodles 390 750 Minestrone 350 750 Pike perch ukha 380 750 Sorrel soup with veal 350 1 050 PASTA AND RISOTTO Spaghetti Carbonara with Tambov ham 380 1 250 Linguine Pesto with broccoli 285 1 500 Penne Arrabbiata 310 800 Homemade pasta with octopus 400 1 500 and sea cucumber Risotto with asparagus and St John’s wort 250 1 350 Duck with mango and black rice 270 1 250 HOT STARTERS Spinach and ricotta ravioli 165 950 with sage butter sauce Barvikha burger 600 1 800 Three meat pelmeni 180 1 150 Club sandwich with french fries 340 1 150 (chicken/salmon) Tiger shrimps with wasabi sauce 120 1 300 and microgreens Foie gras with berries 160 2 950 and pomegranate fresh sauce MAIN DISHES Fish and seafood Smelt with potato puree 225 850 and tartar sauce Octopus with tomatoes and hummus 320 3 000 Birch dumplings with king crab 150 1 350 and charcoal -
Monika Ruszkowska
przygotowanie i stylizacja potraw preparation and stylisation Monika Ruszkowska zdjecia photos Mariusz Janiszewski graphic design and composition Aneta Kowalczyk redakcja editing Monika Ruszkowska translation Dena Angevin JAJKA EGGS korekta proofreading Monika Ruszkowska Magdalena Małek partner ksiazki book’s partner www.fdw.pl www.zdrovo.pl znajdź nas na facebooku / #nd us on legal service Wojciech Brochwicz dania podaje served by ISBN: 978-83-937839-4-6 ©PRINCIPES ul. Bobrowiecka 1a 00-728 Warsaw © All rights reserved Zdrovo Zdrovo ovo in latin means egg ovo w jeZyku lacinskim oZnacZa jajo Eggs are an indispensable element of many dishes, providing a vitamin bomb that delivers all Jajka to nieodzowny element wielu dań, to witaminowa bomba, która dostarcza wszelkich niezbędnych the ingredients we need for everyday functioning. What’s more, they make for a wholesome meal that składników do codziennego funkcjonowania, co więcej to pełnowartościowy posiłek, który jest zdrowy is healthy and nutritious! A kitchen without eggs is poorer for it. We are not interested in the secondary role i pożywny! Bez jaja kuchnia jest dużo uboższa. Nie interesuje nas drugoplanowa rola jaj, of eggs; we want them to become the main protagonist of the culinary spectacle. And for good reason… chcemy aby stały się głównym bohaterem kulinarnego spektaklu. Mamy ku temu powody… Zdrovo (in Latin ‘ovo’ means egg) is a brand of eggs that was created out of passion and experience, Zdrovo (ovo, w j. łacińskim oznacza jajo) to marka jaj, która powstała z pasji i doświadczenia. To produkt a product for everyone who values good taste and quality. We speak to housewives, athletes, students, dla każdego kto ceni dobry smak i jakość. -
Diet in Disease
March 4, 1893. THE HOSPITAL. 359 Diet in Disease. By Mrs. Ernest Hart, Bachelier-es-Sciences-es-Lettres (restraint), formerly Student of the Faculty of Medicine of Paris, and of the London School of Medicine for Women. XIV.?DIABETES (icontinued). dietary. Among them may be mentioned turnip, tomato, sorrel, lettuce, and asparagus soups, to all of which cream be In order to facilitate the duties of the cook and house- may added with advantage if it is well tolerated by the patient. kteper in providing for a diabetic patient an agreeable (5) Poulet a l'Estbagon.?It will be found useful to study the various ways of preparing fowls from French and from which starch and sugar have been ex- English dietary, cookery books, the forbidden ingredients being replaced by a of menus cluded, I have arranged series for the day's those permitted. The amended receipt can then be written and to the meals, and will give, in many instances, the recipes for out by the housekeeper given cook for her guidance. Poulet a l'Estragon is a very palatable dish. Before cooking, the the will be noticed in these menus dishes. It studying liver is removed and a bunch of fresh tarragon is placed inside that four principles bave been followed?firstly, to ex- the fowl. The fowl is then roasted or braised. When finished it is cut into which are placed upon croutons of gluten bread, clude starch and sugar; to their joints secondly, supply place the whole being sprinkled with chopped leaves of fresh tarragon. by the hydro carbon-fat, so that tbere may not be Fresh roasted tomatoes are placed round the dish. -
CATERING Menu by ST. JOSEPH's HOME CARE
CATERING MENU BY ST. JOSEPH’S HOME CARE (905) 525-9800 ext. 5234 [email protected] Breakfast EARLY RISER BUFFET SUNSHINE PLATE SERVICE A selection of: BREAKFAST Fresh fruit tray Breakfast juices Assorted yogurts Home fries & toast Freshly baked muffins & pastries Assorted pastries Bacon, sausage OR ham Coffee and tea Hot and cold cereals Your choice of one entree: Served with your choice of eggs: Scrambled eggs, hash browns and toast scrambled | over-easy |sunny side up Pancakes with a variety of toppings Western, mushroom or cheese omelette Omelettes (westerns, mushroom or cheese) are also French toast or Belgian waffles available. Eggs benedict Chilled juices Coffee (regular and decaf) and select teas A LA CARTE BREAKFAST MENU Freshly baked muffins and/or pastries THE CONTINENTAL Bagels Your choice of juice, freshly baked muffins and Individual portions of fresh fruit pastries, fruit cocktail, and coffee and tea. Fresh fruit platter Breakfast breads Individual hot chocolate Pitcher of chilled juice orange | apple | cranberry Coffee Regular | Decaf | Flavoured Tea Hot Lunch All hot lunch entrees include fresh baked bread, your choice of soup or house salad, chef’s choice dessert, and coffee or tea. INDIVIDUAL QUICHE WITH GARDEN SALAD CHICKEN STIR FRY Your choice of broccoli and cheese OR lorraine Served with egg fried rice TRADITIONAL POT ROAST LASAGNA Served with roasted potatoes and seasonal Vegetarian or meat lasagna vegetables CHICKEN PARMIGIANA CANNELLONI Pan-fried chicken breast topped with tomato sauce Cheese-stuffed shells served in tomato sauce and a blend of cheese CHICKEN CHASSEUR LEMON CHICKEN Grilled boneless chicken breast served with Grilled chicken breast with a sauce made from the mushroom tarragon sauce zest of fresh lemons and parsley FISH & CHIPS ROASTED QUARTER CHICKEN BREAST Battered cod served with fries and coleslaw Served with your choice of chasseur sauce or honey rosemary glaze Working Lunches Served buffet-style, working lunches include soup or salad, condiments, dessert and coffee/tea. -
The Eating and Drinking Society of Oregon
www.edso.info 34135 Sykes Road, St. Helens, OR 97051 October 2009 EDSO Reservation/Cancellation Number (503) 892-3082 Call our automatic answering service to make reservations for coming events. Follow its directions, speaking slowly and distinctly. Also call to cancel reservations. You are responsible for any restaurant charges for reservations not canceled before the deadline. If EDSO is charged for your meals, please understand we will need to bill you! Check out the website... www.edso.info You will find lots of good info about EDSO, forms, history and our newsletter. Refer your friends! UPCOMING EVENTS Persimmon Pasta Night October 1st Farm to Fork Restaurant October 11th th Board Meeting at Marshall’s November 5 th Grandpa’s Café and Polish Deli November 14 Christmas Party – The Refectory December 5th Farm to Fork Restaurant Sunday October 11th Inn at Red Hills 1:00 pm website 1410 Hwy 99 W Sponsor: Brian Black Dundee, OR 97115 Reservations by Thurs, Oct. 8th with menu choice 503-538-7970 Call Edso Reservation Line 503-892-3082 Farm to Fork is an on-site gourmet cafe, market and fine dining restaurant that allow visitors the convenience of taking gourmet food to go or simply enjoy the cozy restaurant or courtyard. All menus are fresh daily, and the ingredients are locally sourced within 200 miles of Dundee. Much of the seasonal fruit comes from the owners’ farm at deLancellontti Vineyard. Menu choices are: 1. Lemon Poppy Seed Pancakes - vanilla bean Chantilly cream and Marion Berry Compote along with seasonal fruit 2. Smoked Salmon and Farm Egg Scramble—cream cheese, capers, red onion & brioche toast points 3. -
Russian Dishes Summer in Bretzel
RUSSIAN DISHES SORREL SOUP WITH STEWED BEEF AND POTATOES 340,- SALAD WITH SMOKED VENISON AND CRANBERRY-GINGER DRESSING, SOAKED CRANBERRIES, BAKED POTATOES AND MUSHROOMS 480,- COLD SMOKED ARCTIC CISCO AND WHITEFISH WITH APPLE AND ONION 290,- LAMB TARTARE 440,- “BORSCH” - BEET SOUP WITH BEEF 330,- BEEF STROGANOFF WITH MASHED POTATOES AND BEET SALAD 530,- CHICKEN “KIEV” 560,- COOLED RUSSIAN BEETROOT SOUP WITH BEEF AND VEGETABLES 330,- SUMMER IN BRETZEL 3 BRAND SHOTS OF THE "SILVER BULLET» 45/45/45 ìl 850,- LONG DRINK "BARBUDOS" 250 ìl 340,- LONG DRINK "STAR" 220 ìl 390,- LEMONADE "COLOGNE» 320 ìl 210,- LEMONADE "TARRAGON WITH MINT» 220 ìl 190,- LEMONADE "GINGER WITH HONEY" 220 ìl 170,- APETTIZERS GERMAN BRETZEL WITH SALT/CHEESE/SESAME 120,- ANGUS BEEF CARPACCIO 480,- ANGUS BEEF TARTARE 490,- FISH SET 790,- FISH PATE WITH APPLE AND RED ONION 280,- SMOKED HOMEMADE SAUSAGES WITH MUSTARD 320,- COREGONUS MUKSUN FREEZED AND SLICED WITH MUSTARD AND CRANBERRY DRESSING 390,- "LABSKAUS" FERMENTED BALTIC HERRING FILLET WITH POTATO-BEET MIX, CORNED BEEF, AND PICKLES 350,- PORK HAM WITH DRIED TOMATOES, PICKLES AND RYE TOAST 430,- RYE WAFFLE WITH CORIANDER WITH SMOKED SALMON AND SOFT CHEESE-SOUR CREAM PATE 440,- SMOKED JAMAL VENISION 220,- «BRETZEL SET” OF 5 HOMEMADE BITTERS WITH SPECIAL SMØRREBRØDS 990,- SALAD SEASONED VEGETABLES 330,- BEETROOT RAVIOLI STUFFED WITH HOMEMADE CHEESE 360,- WITH GRILLED CHICKEN FILLET AND ANCHOVY DRESSING SALAD 330,- WARM SALAD WITH GRILLED SQUID 480,- MIXED SALADS WITH SMOKED COD WITH HONEY AND MUSTARD DRESSING 380,- SOUP -
Baltimore's Eastern European Jewish
ABSTRACT Title of thesis: A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 Charlotte Louise Sturm, Master of Arts, 2013 Thesis directed by: Professor Lisa R. Mar Department of History This study explores how Baltimore’s Eastern European Jewish immigrants and their American-born children engaged with American foodways during the period 1880- 1939. Food-related charitable aid and food education were used as tools of Americanization and moral uplift by public health officials, middle-class charitable workers, and social reformers between 1880 and 1920. The home economics classrooms of Baltimore’s public schools continued this work in the early twentieth century, teaching the immigrants’ American-born children lessons about food and middle-class domesticity. Although somewhat influential in reshaping the immigrants’ food habits, the Eastern European Jewish immigrants and their children largely retained their traditional foodways, making their own choices about how to adopt American foodways. Interconnected issues of food, health, economics, middle-class domesticity, citizenship, and identity are evident in this study. Using sources such as cookbooks and oral histories, this study demonstrates how foodways expressed and continue to express Jewish, American, and Jewish American identities. A CONSUMING HERITAGE: BALTIMORE’S EASTERN EUROPEAN JEWISH IMMIGRANT COMMUNITY AND THEIR EVOLVING FOODWAYS, 1880-1939 by Charlotte Louise Sturm Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2013 Advisory Committee: Professor Lisa R. Mar, Chair Professor Marsha Rozenblit Professor Psyche Williams-Forson © Copyright by Charlotte Louise Sturm 2013 Acknowledgements I owe many debts of thanks to those who assisted me as I researched and wrote my thesis. -
Hot Fish Dishes Soups Cold Starters Specialty
COLD�STARTERS STEAKS HOT�MEAT�DISHES quick pickled/Salted cold appetiSer oF three BLACK�ANGUS�BEEF,� chicken breaSt chicken kiev cucumberS (100 g) typeS oF meat (beeF tongue, ������������������������ 250 with tomato Sauce���������������������� 590 with maShed potatoeS ������������������ 850 cold boiled pork, roaSt beeF)���������� 590 18�MONTHS,�GRAIN�FED�(200�DAYS) pickled milky cap (100 g)����������������� 390 veal liver with Fried onion������������� 690 veal cheekS ���������������������������� 890 beeF tartare with muStard dressing������750 home-Style beeF pattieS pickled porcini muShroomS (100 g) ������� 690 PRIME�STEAKS PREMIUM�DRY-AGED�BEEF chopped marbled beeF Steak ����������� 990 mozzarella with SeaSonal tomatoeS ����� 790 with maShed potatoeS ������������������ 690 atlantic herring Filet mignon ��������180/250�g� 3290/3790 Farm duck baked in honey glaze �������1390 vitello tonnato������������������������ 850 NY Striploin. .300/500�g� 3790/4690 pozharSkie cutletS with maShed with warm Fried potatoeS �������������� 390 14 day wet aged thin Sliced young veal with tuna Sauce potatoeS and muShroom Sauce ���������� 750 cutlet milaneSe ���������������������1490 veal liver pate NY Striploin. 350/500�g� 2390/2990 ribeye ��������������300/500�g� 4590/4990 Salmon and avocado tartare ����������� 890 baked turkey leg ���������������������� 790 goat meat with potatoeS��������������1690 with criSpy toaStS ��������������������� 420 21 day wet aged eeF Stroganoff ibeye meat Spaghetti������������������������1690 tuna tartare with avocado������������1090 ribeye ��������������350/500�g� 3690/4190 b “r ” ������������� 790 herring ForShmak STEAKS�ON�THE�BONE� 21 day wet aged arm chicken with jalapenoS ����������� ack oF lamb�������������������������� with rye bread and apple��������������� 430 assorted meat delicacieS�������������� 1190 F 850 r 1790 (21�DAY�WET�AGED) portugueSe jamon (12 monthS) ��������� 490 burrata with red tomatoeS ������������1590 CHOICE�STEAKS —�100�g�— beeF aSpic������������������������������ 490 assorted cheeSe����������������������1990 Filet mignon�. -
Food Blog Archives
Food Blog 9/15/19: Peach Pound Cake This was peachy good. The stripe is pretty. There are no objectionable spices. Also, it is very sweet and I like the glaze. 9/15/19: Corn and Jimmy Nardello Pepper Salad Very good with a little heat, apparently from Big Jim peppers. There used to be a vegetable in this? Also, beautiful red and yellow colors. 9/18/19: Charred String Beans Lemon is a great thing to add to string beans. Perfectly cooked with a little crunch. 9/18/19: Flank Steak Ropa Vieja Delicious and meaty with a flavorful sauce. Pairs well with Challah bread and green bell pepper. I am glad to see there will be enough for second helpings. 9/25/19: Brown Butter Rice Krispie Treats What a treat! Fancifying the butter makes every bite better. I hope there will be some left over tomorrow. 10/7/19: Pear Crumb Cake Smells amazing. Nice touch of cinnamon, great with vanilla ice cream. Definitely not Crumby. 10/10/19: Shaking Beef Tangy and not tough; a beautiful shade of pink inside. It almost tastes like peanuts even though there are no peanuts. That's interesting. The red onions and watercress add interesting flavors and textures. You can't taste the bitterness of the cress because there is so much of a party. Black pepper adds a little spicy. 10/12/19: Amish Cinnamon Bread Crunchy on the outside, soft on the inside. Lots of sugar. Yum! Seems more like cake than bread. 10/17/19: Chicken scampi Looks amazing. -
Raw Bar Sharing Platters Salads Pizza & Focaccia
MENU SCAN OUR INSTAGRAM NAMETAG TO SUBSCRIBE TO SANREMOSOCHI RAW BAR OYSTERS SERVED WITH LEMON, TOASTS, AND SHALLOT SAUCE KHASAN 1 PC. 300 SAKURA 1 PC. 300 EMPEROR 1 PC. 300 OSAKI 1 PC. 300 EMERALD 1 PC. 350 TARTARE & CARPACCIO TOMATO CARPACCIO WITH SHRIMPS 215 G 580 SEA BASS CEVICHE WITH AVOCADO AND RED ONIONS 160 G 550 TUNA TARTARE 140 G 790 PRAWN CEVICHE WITH HALIBUT CAVIAR 120 G 740 SALMON TARTARE IN AVOCADO 170 G 780 BEEF TARTARE 190 G 690 HALIBUT CEVICHE WITH MANGO SAUCE 140 G 750 SHARING PLATTERS NORTHERN SHRIMPS WITH CAVIAR FOR 2 PERSONS 300\60\40 G 990 ASSORTED MAGADAN SHRIMPS FOR 4 PERSONS 650\40\70 G 3,200 ASSORTED MEAT SPECIALTIES ROAST BEEF, BAKED DUCK, TURKEY FILLET 180\30 820 820 SANREMO'S SIGNATURE NORTHERN SEAFOOD PLATTER 400 G 5,700 SAUTÉED SEAFOOD 400 G 1,350 FOR 6 PERSONS 1,000\45\80\6 PSC.\150 G NORTHERN SHRIMPS, VONGOLE IN WINE, AND OYSTERS APPETIZERS SPICY BLACK AND GREEN OLIVES 100 G 420 BRUSCHETTA WITH CRAB 130 G 810 FRESH VEGETABLES AND PICKLES 290 G 690 KHOROVATS (GRILLED VEGETABLES) WITH RAPANA 210 G 450 HUMMUS WITH AVOCADO, A PARMA HAM, AND CHILI POWDER 170\80 G 390 MILD-CURED SALMON WITH AVOCADO CREAM AND EGGS 190 G 750 ARTISANAL CHEESE BOARD WITH GRAPES AND GRANOLA 210 G 910 TUNA POKE/SALMON/SHRIMPS 250 G 550 BURRATA, PEAR BALSAMIC, AND GRILLED SWEET PEPPER 260 G 840 TUNA TATAKI TONNATO 210 G 760 COURGETTE CAKES WITH PIKE CAVIAR 220\30 G 590 TURKEY FILLET TONNATO 170 G 420 BRUSCHETTA WITH BLACK SEA ANCHOVIES 120 G 310 SALADS FRESH VEGETABLE SALAD 250 G 420 WARM SEAFOOD SALAD 240 G 890 SALAD WITH CRUNCHY EGGPLANTS