DOCSLIB.ORG

DINNER M E N U DIPS Served with Fresh Pita Hummus Crispy Shallots

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

U N E M R E N DIN HAPPY HOUR Monday-Friday from 4-6pm, $2 off all alcoholic beverages & 25% off Dips & Mezze DIPS MEZZE Served with Fresh Pita Hummus Oak Grilled Octopus . 22 Crispy Shallots, Zhoug, Chermoula . 12 Texas Olive Oil, Lemon, Laurel Leaf Beef Short Rib Schwarma, Herbs, Paprika . .16 Spicy Matbucha & Soft Egg . 12 Red Snapper Crudo* . 19 Roasted Grapes, Serrano, Preserved Lime English Pea & Feta Birds Eye Chili, Mint, Toasted Pine Nuts . 12 Manti Dumplings . 17 Spiced Beef, Garlic Yogurt, Sesame Matcha, Cilantro Spicy Lamb & Eggplant Labne Charred Tomato, Pickled Peppers, Coriander . 14 Cheese Saganaki . 16 Graviera, Lemon, Dill Salsa Verde, Z'atar Toast SALADS TAJINE Sunflower Maroulosalata . 14 Roasted Chicken . 28 Dill, Pure Luck Feta, Tahina Saffron Broth, Salt Cured Olive, Preserved Lemon, Dried Lime [Add Chicken Kebab +6] Lamb Meatballs . 28 Simple Greens & Herbs . 14 Barberry, English Peas, Pine Nuts, Mint Pistachio, Crispy Seeds, Wild Cod . 35 Avocado, Sesame Dressing Ras el Hanout, Ginger, Roasted Fennel, Castelventrano Olives [Add Aleppo & Garlic Shrimp Kebab +12] Chermoula Tofu & Mushroom . 26 Grilled Corn & Fresh Peas . 9 Sofrito, Purple Eggplant, Herbs Brined chili, soft herbs OAK FIRED GRILL & KEBABS Served Family Style with Pickles & Condiments Spicy Lamb Kefta* . 28 Yogurt Marinated Chicken Thigh . .26 Garlic & Chermoula Lamb Chops* . 38 Harissa Marinated Beef Tenderloin* . .35 Z'atar - Matcha Short Ribs . .34 Herb & Garlic Marinated Vegetables . .20 20 oz Prime Ribeye with Z'atar & Roasted Garlic* . 65 Aleppo & Garlic Gulf Shrimp . 24 VEGETABLES, GRAINS & COUSCOUS 9 each Potato & Herb Latkes, Smoked Trout Roe, Labne, Dill Spiced French Fries with Lemon Aioli Saffron Rice, Dill, Pistachio, Lemon Zest Cous Cous, Roasted Garlic, Parsley Mujaddara, Lentils, Basmati, Curry, Fried Onion For any parties of 8 or more guests, Austin Proper will include a 20% gratuity to your bill . Austin Proper adds a 3% wellness surcharge to assist in providing healthcare benefits for our colleagues . *Consuming raw or undercooked meats, poultry, seafood, shellfish or 08 15. .20 eggs may increase your risk of foodbourne illness. NON-ALCOHOLIC COUNTER CULTURE COFFEE EN GE M U RA Strawberry-Balsamic Shrub . 6 Big Trouble Drip . 3 E V Mediterranean Mint Lemonade . .6 Fourty-Six Espresso . 3 E B Americano . 3 Macchiato . 3 .5 TEA BY TEA LEAVES Cappuccino . 5 Latte . 5 Iced Black Tea . 3 .5 Iced Passionfruit & Mango Green Alternative Milks Available: Tea . 3 .5 Almond Milk, Oat Milk, Soy Hot Tea . 5 Milk, Coconut Milk Long Life Green, Imperial Oolong, English Breakfast or Organic Peppermint PROPER COCKTAILS CLASSIC COCKTAILS Strawberry Rosé Shrub . 15 Gin or Vodka Martini . .18 Campu Vecchiu Corsican Rosé, Choice of London Dry Gin or Texas Vodka, Strawberry Shrub, Lemon, Thyme Vermouth or Olive Juice, Olive or Twist Moroccan Mojito . .16 Rye Manhattan . 16 Bounty White Rum, Housemade Limoncello, Old Overholt Rye, Cocchi Vermouth Torino, Mediterranean Mint Lemonade, Topo Chico Angostura Bitters & Luxardo Cherry Pomegranate Martini . 16 Bourbon Old Fashioned . .16 1876 Vodka, Pomegranate Grenadine, Old Forester Bourbon, Demerara, Lime, Clément Orange Shrub Angostura, Orange Oil Coastline Cup . .18 Negroni . .16 Vecchio Amaro, Malfy Gin, Cocchi Americano, Broker’s Gin, Campari, Cocchi Vermouth, Fresh Grapefruit, Lemon, Topo Chico Orange Peel Spanish G&T . 16 Cucumber Gimlet . 17 Gin de Mahón, Tonic Syrup, Acid Phosphate, Topo Chico, Hendrick's Gin, Muddled Cucumber, Lime Rosemary, Juniper Berries, Lemon, Lime, Orange Classic Margarita . .16 Crave the Date . 18 Cimarron Silver Tequila, Combier Orange, Old Forester Bourbon & Plantation Dark Rum , Fresh Lime, Aleppo Chile Salt Demerara & Date Syrup, Angostura, Salt Tincture Mediterranean Mary . .15 1876 Vodka, Bloody Mary Mix, Olive Oil, Kalamata Skewer DRAFT BEER SPARKLING Bosco del Merlo Prosecco, Italy . 14 / 54 16oz Draft Pints 8 Raventós i Blanc de Blanc Brut Conca del Riu Anoia, Spain . 15 / 60 BrunoPaillard Brut Champagne, France . .24 / 93 Estrella Damm Lager Spain WHITE Vigneti del Sole Pinot Grigio delle Venezie, Italy . 14 / 54 512 IPA Austin Giacomelli Vermentino, Magra, Italy . 14 / 54 Hi Sign El Berto Lager Austin Domaine Delaporte Sancerre, France . 17 / 68 Argyros Estate 'Atlantis' Assyrtiko Blend Santorini, Greece . 18 / 70 Sidro del Bosco Cider Italy Keenan Chardonnay Napa Valley, California . 18 / 70 ROSÉ BOTTLED BEER Scribe Pinot Noir Sonoma, California . .14 / 54 Chateau Miraval Côtes de Provence, France . 16 / 62 Coors Light . .7 RED Stella Artois . 8 Presqui’lle Pinot Noir Santa Barbara, California . .19 / 74 Tiberio Montepulciano D'Abruzzo, Italy . 16 / 66 Bell’s Two Hearted Ale . 8 Musar ‘Jeune’ Rouge Bekaa Valley, Lebanon . 17 / 68 Mythos Greek Lager . 8 Skouras, 'Megos Oenos,' Red Blend Greece . 16 / 62 Recanti Reserve Cabernet Sauvignon Galilee, Israel . .18/70 Funkwerks White Ale . 9 Founder's Breakfast Stout . 9 DESSERT Bitburger Non-Alcoholic . 7 Jorge Ordoñez and Co . 'Victoria 2' Malaga, Spain 375ML . .14 / 82 Hatzidakis Vin Santo Santorini, Greece 2004 375ML . .22 / 130 For any parties of 8 or more guests, Austin Proper will include a 20% gratuity to your bill . Austin Proper adds a 3% wellness surcharge to assist in providing healthcare benefits for our colleagues . *Consuming raw or undercooked meats, poultry, seafood, shellfish or 08 15. .20 eggs may increase your risk of foodbourne illness..
Recommended publications
  • La Diète Méditerranéenne Pour Un Développement Régional Durable

    La Diète Méditerranéenne Pour Un Développement Régional Durable

    mediterr_2012_FR_Mise en page 1 23/02/12 15:31 Page1 2012 2012 LA DIÈTE MÉDITERRANÉENNE POUR UN DÉVELOPPEMENT RÉGIONAL DURABLE > L’édition 2012 de Mediterra fonde sa réflexion sur le potentiel mobilisateur de la diète méditerranéenne en proposant un itinéraire multidimensionnel qui fait appel à l’histoire, à la sociodémographie, à la santé, à l’écologie, à l’entreprise, à la géoéconomie et à l’initiative citoyenne. > Aspirés par les dynamiques de l’urbanisation et de la mondialisation des échanges agricoles, les consommateurs du pourtour méditerranéen ont progres- sivement modifié leurs pratiques alimentaires. Socle identitaire et richesse de cet espace, la diète méditerranéenne y est pourtant de moins en moins observée. Les tensions sur les ressources naturelles et l’émergence de nouveaux acteurs privés catalysent la complexité des enjeux liés aux régimes alimentaires. LA DIÈTE MÉDITERRANÉENNE > Alors qu’elle fait l’objet de nombreux débats et recherches sur le plan socio- culturel et scientifique, la diète méditerranéenne mérite d’être reconsidérée sur POUR UN DÉVELOPPEMENT le terrain politique à l’heure où l’on constate de nouveau la dimension stratégique de l’agriculture et le rôle central de l’alimentation pour la stabilité et le dévelop- RÉGIONAL DURABLE pement des sociétés. Reconnue pour ses vertus sanitaires, inscrite au patrimoine culturel immatériel de l’humanité, la diète méditerranéenne interroge désormais les champs de la responsabilité environnementale et de l’action politique en faveur d’une plus grande coopération régionale. Cie© & Cet ouvrage est placé sous la direction du Centre international de hautes études agronomiques méditerranéennes (CIHEAM), organisation intergouvernementale pour la formation, la recherche et la coopération sur les questions agricoles, alimentaires et de développement rural durable en Méditerranée.
  • 2020 Wine Enthusiast Buying Guide

    2020 Wine Enthusiast Buying Guide

    BUYINGGUIDE MAY2020 THIS MONTH 2 NEW ZEALAND 25 CHILE 30 URUGUAY 33 OTHER SOUTH AMERICA 33 PORTUGAL 44 ALSACE 54 BORDEAUX 61 SOUTHERN FRANCE 71 TUSCANY 82 CALIFORNIA 113 WASHINGTON 116 SPIRITS 118 BEER Sunrise in the vineyard at Hawkes Bay, North Island, New Zealand FOR ADDITIONAL RATINGS AND REVIEWS, VISIT WINEMAG.COM/RATINGS STEVE FLEMING/GETTY IMAGES FLEMING/GETTY STEVE WINEMAG.COM | 1 BUYINGGUIDE the fruit and spice. While just starting to show some age, this remains an austere but laser-focused wine that requires patience, but should reward in spades with time in cellar. Drink 2021–2035. Wine Dogs Imports LLC. Cellar Selection. —C.P. NEW ZEALAND abv: 13.5% Price: $62 Explore the diversity of Kiwi reds Seresin 2014 Raupo Creek Single Vineyard Pinot Noir (Marlborough). This single-vine- auvignon Blanc may be New Zealand’s warmer North Island, in the clay-dominant 94 yard wine from well respected biodynamic producer calling card, but a slew of red wines add to soils of Auckland, but primarily in Hawke’s Seresin (which has recently been majorly down- the diversity this pair of sea swept islands Bay, where the variety has a nearly 200-year sized, so relish these older vintages while they’re has to offer. history. There are several mineral driven, mus- still here) from the clay slopes of Marlborough’s SWhen it comes to Kiwi reds, Pinot Noir is cular, laser-focused Syrahs from the unique Omaka Valley, is hard not to fall head over heels for. It fills the nose with a perfume of ripe cher- king.
  • AMMATOLI CATERING MENU.Ai

    AMMATOLI CATERING MENU.Ai

    DOWNTOWN LONG BEACH www.ammatoli.com AMMATOLI CATERING PACKAGES Family Chicken Feast serves 4-6 persons. $38 2 whole rotisserie chickens, with 4 sides of your choice. served with pita bread and garlic sauce. serves 4-6 persons. Family Kebab Feast serves 4-6 persons. $69 the perfect family meal... your choice of six chicken, beef steak, gyro or kafta kebabs served with vermicelli rice, salad and 2 sides of your choice, pita, and assorted sauces. for lamb or shrimp add $3, for grilled salmon add $5 Chicken Feast Party 1 serves 10-12 persons. $159 4 whole rotisserie chickens, choice of 1 small tray salad, 1 small tray vermicelli rice, and one small tray mezza of your choice. served with pita bread and garlic sauce. Chicken Feast Party 2 serves 25-30 persons. $269 8 whole rotisserie chickens, choice of 2 small tray salads, small tray vermicelli rice, and two small tray mezzas. served with pita bread and garlic sauce. Kebab Feast Party 1 serves 20-25 persons. $279 your choice of 24 chicken, kafta or beef steak kebab skewers or gyro served with 1 small tray vermicelli rice, 1 large tray salad, 2 small tray mezzas of your choice, served with pita, and assorted sauces. Kebab Feast Party 2 serves 40-55 persons. $545 your choice of 48 chicken, kafta or beef steak kebab skewers or gyro served with 2 small trays vermicelli rice, 2 large tray salads, 2 small tray mezzas of your choice, served with pita, and assorted sauces. PARTY SIZE ENREES each 6 pcs 12 pcs Chicken Kebab $6 $35 $69 Kafta Kebab $7 $39 $79 Beef Steak Kebab $8 $44 $89 Lamb Kebab $9
  • Aubergine Chermoula with Date and Almond Couscous

    Aubergine Chermoula with Date and Almond Couscous

    Aubergine Chermoula with Date and Almond Couscous Roasted Aubergine marinaded in a Moroccan rub is topped with light, zesty almond and date couscous with spiced yoghurt. This hearty North African vegetarian main has a wonderful mixture of flavours and textures. Ingredients Fresh Mint Ground Coriander Dates Saffron Almond Flakes Sweet Paprika Orange Cinnamon Couscous Cumin Fresh Parsley Lemon Fresh Coriander Tahini Aubergine Yoghurt Pantry Items Olive Oil. Salt and Pepper. Recipe #131 Livefreshr Timeline Pre-heat the oven to 200C and bring a pan of water to the boil. Refer to 0 the ingredient summary for correct amount. Halve the lemon and orange. Juice 0.5 both and set aside in separate bowls. Finely chop the fresh coriander and 1.5 parsley. 2.5 Slice the dates and remove the pits. 3.5 Tear the fresh mint leaves into pieces. For the chermoula marinade combine the cinnamon powder, sweet 4 paprika, ground coriander, 1/2 the cumin, saffron threads, lemon juice, coriander, parsley and olive oil. 4.5 Halve the aubergine. Score the flesh of each half with 5 diagonal, crisscross lines, making sure not to pierce the skin. Spoon the chermoula over each half, 5.5 spreading it evenly, and place on a baking tray. Roast the aubergines for 15-20 6 minutes. For the spiced yoghurt combine 7 yoghurt, tahini, lemon juice and remaining cumin. Mix well and season with salt and 8 pepper. In a bowl; Combine the couscous, Estimated Number of Minutes 9 orange juice and oil and season to taste. Add the boiling water to the couscous, 10 cover and let stand for 10 minutes, or until the water is fully absorbed.
  • Fez Style Lamb with Chermoula

    Fez Style Lamb with Chermoula

    FEZ STYLE LAMB WITH CHERMOULA FOR THE LAMB YOU WILL NEED 2 kgs Leg of lamb, bone in 1 tsp. Cumin seeds 1 Large onion, peeled & 1 g Saffron threads quartered 2 tbsp. Sea salt ½ Preserved lemon, rinsed 2 tbsp. Cracked black pepper 4 Garlic cloves, peeled ¾ cup Olive oil 2 tbsp. Rubyspice Ras El Hanout 2 cups Hickory or mesquite chips soaked for 1 hour in water then drained. (If using Weber) FOR THE CHERMOULA YOU WILL NEED 1 Small bunch parsley, stalks removed 1 Small bunch fresh coriander 2 cm Piece of ginger 1 Medium onion, chopped 3 Garlic cloves, chopped 3 tbsp. Smoked paprika 1 tsp. Freshly ground black pepper 1 tsp. Sea salt 1 tsp. Ground cumin 1.5 cups Extra virgin olive oil Water LAMB PREPARATION 20 minutes or overnight For the lamb, score the fat on all sides in a criss-cross pattern, about 2cms deep and 4cms apart. In a food processor or Thermomix, place the onion, preserved lemon, garlic, Ras el Hanout, cumin seeds, saffron threads, salt, pepper and olive oil. Whiz then spread the Ras el Hanout marinade all over the lamb and massage it well into the criss-cross cuts. At this stage, you can refrigerate the leg of lamb for a few hours or overnight or while you fire up the Weber, wood oven or conventional oven. Always have the lamb at room temperature before cooking. COOKING Kettle style BBQ 2 hours or Oven 5 hours Kettle style BBQ: Set up the BBQ as per instructions to a medium heat.
  • Nos Plats Le Coin Santé — the Healthy Corner La Cuisine De Dada — Dada’S Cooking

    Nos Plats Le Coin Santé — the Healthy Corner La Cuisine De Dada — Dada’S Cooking

    FOLLOW US @MOVENPICKMARRAKECH MENU NOS PLATS LE COIN SANTÉ — THE HEALTHY CORNER LA CUISINE DE DADA — DADA’S COOKING Petites Salades Marocaines 55 Batata berrania 55 Carottes, Courgettes, Concombre, Tomate, Zaalouk, Betteraves Pomme de Terre en Sauce, Oignon et Œuf cuit au Four Salade César 105 Tajine de Poulet au Citron – Pommes écrasées 105 Fines Tranches de Poulet au Citron confit et Olives Lemon chicken tagine Wrap de Crevettes Chermoula 105 Tajine d’Agneau – gratinée de Couscous à la Tomate 120 Prawn’s Tagine Wrap Lamb tagine Salade Beldi 95 Loubia bil Merguez 90 Fromage « Jben », Huile d’Olive, Dattes Comme en Cassoulet, avec de vrais gros haricots Lingots White beans with spicy lamb sausage LE MARCHAND AMBULANT… — STREET FOOD… SANDWICHES ET PLUS… Les Briouates crémeuses du Dada’s Diner Creamy briouates of Dada’s Diner SANDWICHES AND MORE … Au Bœuf-Beef 60 Au Poulet-Chicken 55 Le Sandwich avec le Pain de la Medina Aux Légumes-Vegetables 45 Sandwiches in Moroccan bread Maakouda Bravas 45 Tajine de Poulet traditionnel 65 Croquette de Pommes de Terre farcies à la Viande hachée au Merguez et poivron vert rôti 65 Cumin, Harissa Mayo Tangia de Bœuf 75 Potato Croquettes filled with Beef Kefta, Spicy Sauce OUI ON SERT LES CLASSIQUES AUSSI !! Les Œufs au Khlii 60 YES WE SERVE CLASSICS TOO !! Fried Egg with dried preserved Meat 115 45 Mövenpick Club Sandwich M’semen au Khlii, Mayonnaise à l’Harissa Poulet, Tomate, Oeuf, Bacon croustillant de Dinde Moroccan crepe with Khlii – Harissa Mayonnaise Vegetarian Club Sandwich 85 Les Quiches… Poisson
  • Rice and Lentils with Crispy Onions (Mujaddara) | Cook's Illustrated

    Rice and Lentils with Crispy Onions (Mujaddara) | Cook's Illustrated

    11/7/2017 Rice and Lentils with Crispy Onions (Mujaddara) | Cook's Illustrated Rice and Lentils with Crispy Onions (Mujaddara) INGREDIENTS INSTRUCTIONS SERVES 4 TO 6 YOGURT SAUCE Do not substitute smaller French lentils for the green or brown lentils. When preparing the Crispy Onions (see related content), be sure to 1 cup plain whole-milk yogurt reserve 3 tablespoons of the onion cooking oil for cooking the rice 2 tablespoons lemon juice and lentils. ½ teaspoon minced garlic 1. FOR THE YOGURT SAUCE: Whisk all ingredients together in ½ teaspoon salt bowl. Refrigerate while preparing rice and lentils. RICE AND LENTILS 2. FOR THE RICE AND LENTILS: Bring lentils, 4 cups water, 8 ½ ounces (1 1/4 cups) green or and 1 teaspoon salt to boil in medium saucepan over high brown lentils, picked over heat. Reduce heat to low and cook until lentils are tender, 15 and rinsed to 17 minutes. Drain and set aside. While lentils cook, place Salt and pepper rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes. 1 ¼ cups basmati rice 1 recipe Crispy Onions, plus 3 3. Using your hands, gently swish rice grains to release excess tablespoons reserved oil (see starch. Carefully pour o water, leaving rice in bowl. Add cold related content) tap water to rice and pour o water. Repeat adding and 3 garlic cloves, minced pouring o cold tap water 4 to 5 times, until water runs almost clear. Drain rice in ne-mesh strainer. 1 teaspoon ground coriander 1 teaspoon ground cumin 4.
  • Favorite Foods of the World.Xlsx

    Favorite Foods of the World.Xlsx

    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
  • The People's Last Stand

    The People's Last Stand

    THE PEOPLE’S LAST STAND Stirred Cocktails The People’s Old Fashioned $12 Bay Of Pigs $12 • Stirred: Rye, Maple, Angostura Bitters • Stirred: Tobacco-Smoked Bourbon, Spiced Finished: With Orange Oils & Flame Pear Liqueur, Maple, Black Walnut Bitters • Served: Old Fashioned Glass, Large Ice Rock • Finished: In A Cedar Wood Smoked Glass • Served: Old Fashioned Glass, Large Ice Rock Old Fashioned Flight: People’s Old Fashioned, Barrel Aged Old Fashioned, & Bay of Pigs - $18 To-Go Old Fashioned Cocktails: .75L bottles (6-8 Cocktails) - $75 Shaken Cocktails Strawberry Paloma $12 Moscow Mule $11 • Shaken: Blanco Tequila, Strawberry Purée, • Built: Vodka, Lime Juice, Simple Syrup, Grapefruit & Lime Juices, Simple Syrup Ginger Beer • Finished: With Topo Chico, Strawberry, Lime • Finished: With Lime, Mint Sprig • Served: Highball Glass, Cubed Ice • Served: Copper Mug, Cubed Ice One In A Melon $11 Sex On The Border $12 • Shaken: Watermelon-Infused Tequila, • Shaken: Blueberry-Infused Tequila, Violet Water-Melon Purée, Fresh Lime Juice, Liqueur, Lime Juice, Blue Agave Nectar, Vanilla Syrup Lavender Bitters • Finished: With Sesame Seeds, Lime • Finished: Dried Lime Wheel, Blueberries • Served: Red Wine Glass, Cubed Ice • Served: Rocks Glass, Cubed Ice Guava Island $12 Smashin’ Passion $11 • Shaken: White & Coconut Rums, Guava Nectar, • Shaken: Bourbon, Passion Fruit Liqueur, Fresh Pineapple & Lime Juices, Blue Agave Lemon & Orange Juices, Mint Syrup • Finished: With Pineapple Leaves & Slice • Finished: With Lemon, Mint Sprig • Served: Tiki Mug, Hand-Crushed
  • LUNCH MENU SALADS SHIRAZI SALAD Diced Tomatoes and Cumbers in a Lemon Vinaigrette

    LUNCH MENU SALADS SHIRAZI SALAD Diced Tomatoes and Cumbers in a Lemon Vinaigrette

    MANHATTAN LUNCH MENU SALADS SHIRAZI SALAD diced tomatoes and cumbers in a lemon vinaigrette .................................................... 11.50 TOSSED SALAD romaine lettuce, tomatoes, green peppers and cucumbers with a choice of dressing ............................................................................................... 10.50 MESCLUN SALAD organic mesclun greens served with poached pears, candied walnuts, red and yellow cherry tomatoes with a honey balsamic dressing .............................. 13.50 OLIVIEH SALAD traditional Persian salad of potatoes, chicken, eggs, peas and pickles ........................ 12.50 HEARTS OF PALM SALAD hearts of palm, onions and tomatoes ............................................................................. 13.50 COLBEH SPECIAL SALAD baby greens, tomatoes, cumbers, onions, sliced candied almonds and avocado with lemon vinaigrette.............................................................................. 13.50 BABY SPINACH SALAD baby spinach, cumbers, tomatoes, red onions, chick peas and roasted peppers in a garlic lemon dressing .................................................. 12.50 BABY ARUGULA SALAD baby arugula with red and yellow beets topped with crushed walnuts and pomegranate vinaigrette ........................................................... 13.50 Little Neck Great Neck Manhattan Roslyn 5427 Little Neck Pkwy 75 N. Station Plaza 32 W. 39th Street 1 the Intervale 718 225-8181 516 466-8181 212 354-8181 516 621-2200v [email protected] COLD APPETIZERS BABAGANOUSH roasted
  • Mujaddara a Flavorful Rice Pilaf of Middle Eastern Cuisine Naturally Vegetarian and Filled with Heart-Healthy Fiber

    Mujaddara a Flavorful Rice Pilaf of Middle Eastern Cuisine Naturally Vegetarian and Filled with Heart-Healthy Fiber

    Mujaddara A flavorful rice pilaf of Middle Eastern cuisine naturally vegetarian and filled with heart-healthy fiber. MAKES 6 SERVINGS Ingredients • 1 Tablespoon olive oil • 2 large onions, peeled and thinly sliced • 2 garlic cloves, peeled and finely chopped (or substitute 1 teaspoon garlic powder) • ½ cup water, divided, see below • 1 teaspoon cumin • 1 teaspoon allspice • ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 3 ¼ cups low-sodium or unsalted chicken broth • 1 cup brown basmati rice, uncooked (try short grain rice for shorter cooking time) • 1 cup brown lentils, uncooked • 6 ounces (=6 cups) spinach or baby kale (or, substitute 1 cup chopped fresh herb leaves such as basil, parsley, cilantro, and/or mint) • Juice of 1 lemon OR 1 Tablespoon vinegar • ½ cup plain Greek yogurt • ½ cup plain tahini (sesame seed paste) Directions 1. Place medium pot on stove over medium heat. When the pot is hot, add oil, onions, garlic, 1/4 cup water, cumin, allspice, salt, and pepper. Stir well. Cook, stirring often, until onions are brown and soft, for about 40 minutes. Add last 1/4 cup water if all of the liquid has evaporated. 2. Place broth, rice, and lentils in another medium pot over high heat. Bring to a boil, then lower the heat and cook covered until tender, about 35-45 minutes. Turn off heat. 3. Add greens or herbs to the lentils and let sit 5-10 minutes. There should still be a small amount of broth remaining. 4. Add prepared onions to lentils and gently mix together. Stir in lemon juice or vinegar.
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East

    Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East

    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.