Dessert Menu

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DESSERT MENU DESSERTS BRIOCHE PRALINE BREAD PUDDING | drizzled with crème anglaise and caramel sauce. 8 SKILLET COOKIE | choice of chocolate chip cookie or double chocolate chip cookie, served with a scoop of edy’s vanilla bean ice cream. 9 BAKER’S BROWNIE SUNDAE | warm chocolate fudge brownie served with edy’s vanilla bean ice cream, chocolate sauce and whipped cream. 8 CARROT CAKE | five delicious layers with pineapple, carrots, pecans and cinnamon surrounded by cream cheese icing and walnuts. 9 ULTIMATE CHOCOLATE LAVA CAKE | warm chocolate cake filled with melted chocolate ganache and served with edy’s vanilla bean ice cream. 8 CHOCOLATE CHARLOTTE CAKE | chocolate sponge cake, chocolate mousse and a layer of milk chocolate shavings surrounded by lady fingers. 8 NEW YORK CHEESECAKE | smooth and creamy new york style cheesecake in a graham cracker crust. 9 BAKERY CONFECTIONS DESSERT CREPES chocolate chip cookie 2.5 JAMAICAN CREPE | rum and brown sugar flambéed bananas, edy’s vanilla bean ice cream, toasted double chocolate chunk cookie 3 coconut, chocolate sauce. 9 oatmeal raisin cookie (contains nuts) 2.5 DIABLOTIN CREPE | chocolate mousse, fresh raspberry almond bar 3 seasonal berries, chocolate and vanilla sauce. 9 brownie 3.5 NOISETTE CREPE | hazelnut chocolate, toasted lemon crumb bar 3.75 coconut and almonds, chocolate sauce, edy’s vanilla bean ice cream and whipped cream. 9 *These items may be served raw or undercooked, or contain/may contain raw or undercooked ingredients. The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness especially if you have certain medical conditions..

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WEEKEND KITCHEN RECIPE SHEET 8Th November 2015 Charlotte
WEEKEND KITCHEN RECIPE SHEET 8th November 2015 Charlotte White Spiced Carrot Cake with Cream Cheese Frosting This is a recipe that I have adapted over the years from a Delia Smith book! I love Delia’s recipes but found that the resulting cake from her Carrot Cake recipe was not quite big enough for my liking – I do like to provide generous portions! I have also added Orange Extract to this recipe as it gives a much stronger flavour than orange zest and is far less messy to use. Good quality natural Orange Extract is divine. I always couple my Carrot Cake with an American inspired Cream Cheese Frosting. This is essentially just buttercream made with half butter and half cream cheese but the result is a wonderful creamy texture that holds up to being spread all over the cake or piped on cupcakes too. Carrot Cake Ingredients: 350g Dark Brown Soft Sugar 300ml Sunflower Oil 4 Large Eggs 1 tsp Orange Extract 400g Self-Raising Flour 6 tsp Mixed Spice 2 tsp Bicarb of Soda 400g Grated Carrot 200g Sultanas 100g Desiccated Coconut Oven temp = 180C/ Gas Mark 4 Whisk the sugar, oil and eggs until combined. You will need to whisk until the sugar is all dissolved and this should take 3 minutes or so. Add the orange extract. Combine the flour, mixed spice and bicarb in a separate bowl and fold this into the wet ingredients a third at a time. Add the carrot, sultanas and coconut to the cake mixture and fold these through until all are well covered.
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Charlotte May 21- Menu Update
Takin' care of biscuits STARTERS French toast bites $5.50 Brioche-based French toast bites, fried and tossed in cinnamon sugar served with cream cheese icing & praline sauce Pig candy bacon bites $5 Applewood-smoked bacon bites with a candy glaze Fried green tomatoes $7 Fried green tomatoes topped with lettuce, red tomatoes, remoulade, and bacon onion jam Seasonal beignets $7 Ask server for details. BENEDICTS SPECI ALTIES Eggs Cochon* $15 BBq shrimp & grits $15.50 Slow-cooked, apple-braised pork debris served over a buttermilk Gulf shrimp sauteed with pork tas so, bell pepper, red onion, beer & biscuit, topped with two poached eggs, finished with hollandaise rosemary butter reduction, over creamy stone-ground grits served with a buttermilk biscuit Chicken St. Charles* $15 Fried chicken breast served over a buttermilk biscuit, topped with Migas $12 two poached eggs, finished with a pork tasso cream sauce A Tex-Mex egg scramble with pico de gallo, spicy chorizo, and pepper jack cheese over crispy tortilla chips served with avocado, bayou Shrimp* $15.50 a side of chipotle sour cream, and pico de gallo Gulf shrimp sauteed with pork tasso and creole tomato sauce Try it with crawfish +$5 served over two poached eggs, fried green tomatoes and a Breakfast Tacos (VEG) $12 buttermilk biscuit 3 grilled flour tortillas filled with a scramble of eggs, pico de gallo, corned beef* $15.50 pepper jack cheese, chipotle sour cream and avocado, served with a Housemade corned beef ha sh served over a buttermilk biscuit, side of black beans and rice topped
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Port, Sherry, Cognac & Dessert Wines Desserts
DESSERTS Beignets $11 served warm with Cinnamon Crème Anglaise and Coffee Ice Cream Peanut Butter “S’more” $11 Graham Sablé with Peanut Butter Chantilly Cream, Dark Chocolate Crémeux, Toasted Marshmallow Ice Cream, and Malt Crumble Chèvre and Guava Cheesecake $12 with Blueberry Gastrique, Candied Macadamia Nuts, and Honey Ice Cream Chai Chocolate Torte $13 Flourless Dark Chocolate Cake with White Chocolate Chai Crémeux, Bitter Orange Marmalade, Candied Hazelnuts, and Ginger Chantilly Sorghum Molasses Cake $12 with Caramelized White Chocolate Mousse, Warm Apple Compote, Miso Butterscotch, and Tart Cherry Sorbet Sticky Toffee Cake $11 served warm with Toffee Sauce, Pecan Praline, Caramel-Dark Chocolate Ganache, and Orange-Vanilla Bean Ice Cream Chocolate Gianduja Gâteau $12 with Chocolate Gianduja Ice Cream, Coconut Chantilly and Passion Fruit Gelée Inniskillin Icewine Flight Vidal, Riesling, and Cabernet Franc $32 Taylor Fladgate 100 Years of Port Flight $39 PORT, SHERRY, COGNAC & DESSERT WINES By The Glass S. Leonardo 10 Year White Port $15 Remy Martin VSOP Cognac $11 Taylor Fladgate 10 Year Tawny Port $12 Remy Martin XO Cognac $38 Taylor Fladgate 20 Year Tawny Port $17 Hennessy VS Cognac $11 Taylor Fladgate 30 Year Tawny Port $21 Courvoisier Cognac $11 Taylor Fladgate 40 Year Tawny Port $28 Château Gravas 2015, Sauternes $10 Quinta de la Rosa Lote 601 Ruby Port $13 Raymond Ragnaud Pineau des Charentes $8 Boston Bual Special Reserve Madeira $10 J. Dumangin Ratafia Champenois $12 Lustau East India Solera Reserva Sherry $9 Inniskillin Vidal
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Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
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Maria Terry, La Sommelierre, Is a Certified Sommelier and Wine
Pair Up with Maria Terry May 2013 – May Day Lunch So, go on. Pair Up! When the weather is this beautiful, it makes me want to invite my favorite people Maria Terry is a Certified Sommelier and to visit. My Aunt Charlotte is one of those Wine Educator in the San Francisco Bay people. I planned this lunch as a way to Area. www.LaSommelierre.com celebrate her, our friendship and the lovely month of May. Classic Shrimp Salad Pinot Blanc is one of those white wines that are reminiscent of spring. Its aromas are INGREDIENTS delicate apple and white peach with the 2 cups cooked shrimp, halved lengthwise freshness of line-dried linens. I found this and chilled classic shrimp salad recipe to be just right 1 cup thinly sliced celery with Pinot Blanc because it does not 1 tablespoon finely minced sweet onion overpower it. The salad is primarily shrimp 1 tablespoon fresh lemon juice and mayonnaise, with a hint of lemon and 1/2 cup mayonnaise sweet onion to give it a little kick. 1 tsp. old bay seasoning The Lightly Sweet Salmon recipe listed Salt and pepper to taste here would be substantial enough for dinner, 4 large butter lettuce leaves but is light enough for lunch. It is 1 tomato, cut into 12 slices particularly good BBQ’d, but if my husband 1 avocado, cut into 12 slices is not around, I don’t mess with the 4 cherry tomatoes briquettes and just pop it under the broiler. Add a little jasmine rice and some broiled DIRECTIONS asparagus, and you’ll have a complete plate.
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Two Unique Dessert Offerings Gf = Gluten Free V+ = Vegan All Dessert Items Are Vegetarian
Two Unique Dessert Offerings gf = gluten free v+ = vegan all dessert items are vegetarian Stationary - Classics prices listed are per person no substitutions; enhancements can be pulled from the pieced menu Michigan Favorites $4.50 (3pp) • mini bumpy cupcakes, cherry tarts, Sanders cream puff fudge shooters, apple Jonathon squares, Mackinac fudge bites Dessert Extravaganza $4.50 (3pp) • assorted mousse cups, petite brownies, dessert bars, micro cannoli, mini cupcakes, petite mousse parfaits, chocolate strawberries (gf), bite sized cookies Petite Sweets $3.00 (3pp) • petite brownies, dessert bars, mini cupcakes, bite sized cookies Stationary - Seasonal Collections prices listed are per person no substitutions; enhancements can be pulled from the pieced menu Winter White (December – March) $4.95 (3pp) • iced sugar cookie snowflakes, sugar dusted cake donuts, eclairs and vanilla bean cream puffs, house made marshmallows, mini chocolate cupcakes with bright white buttercream Two Unique Caterers & Event Planners Royal Oak • Detroit 248-549-5242 www.twounique.com Spring Pies (April – June) $4.95 (3pp) • A beautiful mixture of assorted pies, bites, and cobblers that may include: strawberry rhubarb slab pie, apple caramel minis in phyllo, mixed berry, cherry tartlets, peach crisp, chocolate pecan pie bars Summer Picnic Potluck (June – August) $4.95 (3pp) • lemon bars, chocolate brownies, fruit tarts, assorted mini cupcakes, chocolate chunk and vanilla shortbread cookies Autumn Warming Spices (September – November) $4.95 (3pp) • A beautiful mixture
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Fruit & Nut Couvertures
™ FRUIT & NUT COUVERTURES Fruit and Nuts as You’ve Never Seen Before DISCOVER INSPIRATION Valrhona introduces INSPIRATION, the first ever range of fruit and nut couvertures. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Harnessing nearly a century of our chocolate-making expertise, Valrhona developed this advanced technical feat which combines the unique texture and functionality of chocolate with the intense flavor and color of fruit and nuts. What makes INSPIRATION exceptional? THE UNIQUE TEXTURE AN INTENSE FLAVOR 100% NATURAL OF CHOCOLATE AND COLOR INGREDIENTS INSPIRATION can be used Developed using No preservatives, just like any other Valrhona Valrhona’s R&D added colors, or chocolate couverture expertise artificial flavors THE RECIPE FRUIT COCOA BUTTER SUGAR INSPIRATION OR NUTS and a pinch of LECITHIN FEVES MEET THE INSPIRATION RANGE #VALRHONAINSPIRATION NEW! STRAWBERRY INSPIRATION Freeze-dried strawberry powder gives STRAWBERRY INSPIRATION the highly concentrated, vibrant flavor TANGY and color that shines through in every application. KEY INGREDIENT: OTHER INGREDIENTS: STRAWBERRY INSPIRATION Freeze-dried Sugar, Cocoa Butter, Soy strawberry powder Lecithin, Dried Glucose Syrup CANDIED STRAWBERRY ALMOND INSPIRATION The first of it’s kind,ALMOND INSPIRATION features the creamy texture of chocolate with the sweet UNIQUE intensity of pure natural almond. De-fatted ground almonds are mixed with cocoa butter, sugar, and lecithin to create a completely unique product with all the freshness of almonds in the form of a chocolate. NATURAL KEY INGREDIENT: OTHER INGREDIENTS: ALMOND INSPIRATION De-fatted Ground Almonds Sugar, Cocoa Butter, Soy Lecithin PASSION FRUIT INSPIRATION POWERFUL With the development of PASSION FRUIT INSPIRATION, our experts were able to innovatively replace cocoa with powdered passion fruit juice, making it possible to use passion fruit like you would a chocolate.
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Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps.
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230 N COLLEGE STREET, CHARLOTTE, NC 704-335-5400 | Breakfast CONTINENTAL & BUFFET
230 N COLLEGE STREET, CHARLOTTE, NC 704-335-5400 | WWW.CATERINGBYFORCHETTA.COM Breakfast CONTINENTAL & BUFFET Breakfast Buffets Include Freshly Brewed Regular and Decaffeinated Coffee, Herbal Teas, and Assorted Fruit Juices. TRADITIONAL CONTINENTAL AMERICAN BUFFET Local Freshly Baked Assorted Breakfast Pastries Includes: Sliced Seasonal Fresh Fruits and Berries Scrambled Eggs Honey, Smucker’s® Preserves, Jellies, Butter Sliced Seasonal Fresh Fruits and Berries $17.00 per Person Local Freshly Baked Assorted Breakfast Pastries Select 2: HEALTHY CONTINENTAL Hickory Smoked Bacon Whole Grain English Muffins, Oat Bran Bagels Turkey Bacon 100% Whole Wheat Bread Country Sausage Honey, Philadelphia Cream Cheese, Smucker’s® Turkey Sausage Links Preserves, Jellies, Butter Country Ham Sliced Seasonal Fresh Fruits and Berries Assorted Yogurts Select 1: Breakfast Potatoes $21.00 per Person Grits THE ULTIMATE BRUNCH Oatmeal Scrambled Eggs Select 1: Hickory Smoked Bacon and Country Sausage Freshly Made Buttermilk Pancakes Sliced Seasonal Fresh Fruits and Berries Freshly Made Waffles Eggs Benedict French Toast with Maple Syrup Chicken and Waffles $28.00 per Person Breakfast Potatoes Cheese Blintzes with Fruit Compote Caesar Salad Antipasto Salad Baked Salmon with Capers and White Wine Sauce $38.00 per Person 2 Breakfast STATION ENHANCEMENTS WAFFLE & PANCAKE STATION Freshly Made Waffles and Pancakes Warm Syrup, Strawberries, Blueberries AMERICAN BUFFET Sliced Bananas, Pecans and Chocolate Chips Includes: $7.00 per Person Scrambled Eggs Sliced Seasonal
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Winter Private Party Menus AVAILABLE THROUGH MARCH 2018
Winter Private Party Menus AVAILABLE THROUGH MARCH 2018 200 W LANCASTER AVE, WAYNE, PA 19087 | 610.225.3700 | WHITEDOG.COM Page 1 Thank you for your interest in hosting a private party at White Dog Cafe Wayne. White Dog Wayne has become a popular dining destination on the Main Line since 2010, and a long time favorite in Philadelphia for over thirty years. Known for our commitment to serving local, seasonal and sustainable foods, White Dog offers an unusual blend of award- winning Contemporary American cuisine, civic engagement and environmental sustainability. Our cuisine is prepared using only the best ingredients from local farms we trust; including pasture-fed animals, humanely treated livestock, and sustainable farming practices. Our wines are grown and produced from American vineyards, while our fish and seafood is harvested through sustainable suppliers. We proudly offer a variety of private dining options accommodating parties ranging in size from 22 up to 55 guests in the charming decor of the Kitchen, Library and Garden Rooms. Our chefs have designed seasonal menus for brunch, lunch and dinner including a variety of menu items and selections inspired from our restaurant menus. Each event is personally planned and orchestrated by our dedicated coordinators and professional staff. White Dog Cafe will leave a lasting impression on you and your guests for a memorable event. We look forward to planning your special occasion! Sincerely, Ed McMearty Dave Butler Ed McMearty, General Manager Dave Butler, Chef de Cuisine Page 2 P lanning Your Party GUARANTEES MENUS A final guarantee of the number of guests is required 72 hours prior to Prices do not include Pennsylvania sales tax or 22% staffing charge.
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Cakes Jumbo Cupcakes Cheesecakes Pies Pastries
CAKES PIES Prices as ring 2016 Small (6-8 servings) 21.95 Small Cake 10-12 servings Large (16-20 servings) 37.95 Large Cake 16-20 servings *Half Sheet Cake 50-60 servings* $75-80 Coconut Cream Add Edible Image to Any Cake - $10 Chocolate Banana Cream Banana Cream Keylime *Chocolate Mousse Cake - sm 39.95 lg 59.95 Peanut Butter Chiffon cake layers, chocolate mousse filling, Belgian sprinkles Chocolate Cream *Coconut Cream Cake - sm 39.95 lg 59.95 Fresh Fruit & Custard White cake layers, coconut cream filling, whipped cream exterior Apple Pie (small only) 18.95 *Raspberry White Chocolate Mousse Cake - sm 39.95 lg 59.95 Blueberry Crumb Pie (small only) 18.95 White cake layers, white chocolate mousse and raspberry filling, decorated with raspberry mousse & white chocolate curls Death by Chocolate - sm 39.95 lg 59.95 CHEESECAKES Flourless chocolate cake layers, kettle cooked fudge, Belgian sprinkles Small (10-12 servings) 38.95 Million Dollar Cake - sm 39.95 lg 59.95 Large (16-20 servings) 58.95 Three decadent layers; authentic chocolate mousse, NY style cheesecake, flourless chocolate cake Raspberry White Chocolate Cheesecake German Chocolate Cake - sm 39.95 lg 59.95 Chocolate Cheesecake Classic cake & filling wrapped in kettle cooked fudge & pecans Turtle Cheesecake *Oreo® Cookies & Cream Cake - sm 39.95 lg 59.95 Variety Cheesecake White & devils food cake layers, oreo® cookie mousse *Keylime Cheesecake* *Carrot Cake - sm 39.95 lg 59.95 *Butterfinger Cheesecake* Carrot cake layers, cream cheese frosting, walnuts *Red Velvet Cheesecake* *Red
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Charlotte Bowls Charlottes Eats and Sweets
CHARLOTTE BOWLS Charlotte’s Eats and Sweets - Keo, Arkansas * * * Date: August 1, 2013 Location: Charlotte’s Eats and Sweets Interviewer: Sherri Sheu Transcription: Shelley Chance, ProDocs Length: 01:01 Project: Arkansas Pie Charlotte Bowls—Charlotte’s Eats and Sweets 2 [Begin Charlotte’s] 00:00:01 Sherri Sheu: All right good afternoon; it’s August 1, 2013. It’s roughly 3:17 in the afternoon and I am here in Keo, Arkansas at Charlotte’s Eats and Sweets in the back room. And I am sitting with Mrs. Charlotte Bowls and can you introduce yourself? 00:00:25 Charlotte Bowls: Yes; I’m Charlotte Bowls and I’m the owner of Charlotte’s Eats and Sweets in Keo and I’m—I make pies as fast as I can in this place let me tell you. [Laughs] We have been—we had our twentieth anniversary July 15th and if you could see where we’re at it’s a very small little town and people would come when I was opening this up. It’s in an old drugstore and they would say I don’t think you’ll be open six months. I don’t think you’re going to get customers down here. And I got kind of worried. And then I—I just continued to do it. 00:01:11 Of course I had a job and this was just supposed to be a—kind of a weekend thing. And somehow it turned into a business that I was running that I had no idea what I was doing.
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