The Red Bank Sweet Selection Dessert Wine Savoury

Total Page：16

File Type：pdf, Size：1020Kb

The Red Bank Sweet Selection Dessert Wine Savoury

THE RED BANK SWEET SELECTION Drumshanbo Gunpowder Gin and Vanilla Crème Brûlée 7.5 Rosemary Shortbread, Orange Sorbet Chocolate Calypso 8.5 Chocolate Shortcrust, Coffee Mousse, Kahlua Caramel, Hazelnut and Praline Ice-Cream Sweet and Sour Lemon Tart 7 Passion Fruit and Mango Gel, Pineapple Crisp, Citrus Sorbet Vanilla Panna Cotta 7.5 Elderflower Tuile, White Chocolate and Raspberry Crunch Michelle’s Seasonal Fruit Crumble 6.5 Vanilla Bean and Cinnamon Custard, Vanilla Ice-Cream Ice-Cream Selection 6.5 Chefs Trio of Ice-Cream, Crème de Cassis Marinated Berries Selection of Irish Artisan Cheeses 11 Dozio’s Ella, Dozio’s Barra Rua, Cashel Blue, Fruit Chutney, Crackers DESSERT WINE Muscat Rouge, NV Chambers Rosewood, Rutherglen, Victoria, Austrailia 9.5 The Rutherglen Muscat is typically tawny red in colour with aromas of rose petals, raisins and dried fruit. These characters carry through to the palate, balanced with fresh acidity. The wine is unctuous and rich, yet zesty and balanced. SAVOURY COCKTAILS The Bank Espresso Martini 10 Sausage Tree Vodka, Chocolate Infused Baileys, Kahlua, Warbler and Wren Espresso Kir Royale 9 Prosecco, Crème de Cassis COFFEE WITH A KICK 7 Irish, French, Baileys or Calypso COFFEE 3 Americano, Espresso, Double Espresso, Espresso Con Panna, Macchiato, Espresso Macchiato, Cappuccino, Latté, Mocha TEA 3 Camomile, Peppermint, Green, Earl Grey, Rooibos ALLERGEN INFORMATION If you are intolerant or allergic to any of the 14 legislative food allergens you must inform your server, who will provide further information and details of the allergens used in the preparation of dishes on this menu. DESSERT MENU Michelle McGowan - Head Chef +353 (0) 71 96 71392 St. George’s Terrace [email protected] Carrick On Shannon www.theredbankrestaurant.ie Co. Leitrim .

Copy Link

Recommended publications

INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES Intercontinental Malta St
MENUS INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES InterContinental Malta St. George’s Bay St. Julian’s STJ 3310 Malta Go to www.intercontinental.com/meetings or click here to contact us MENUS INTRODUCTION KEY Whatever the scale or theme of your meeting, we use our considerable Local Origins culinary know-how to create authentic, unpretentious lunches, coffee breaks Signature dishes and provincial recipes that are inspired by the and dinners. destination, including dishes that showcase some of the finest seasonal ingredients of the area. Our Local Origins dishes, for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the World Kitchen finest seasonal ingredients of the area. Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how. Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared Light classic and contemporary dishes from around the world. Vegetarian For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES MENUS WINTER Regular and decaffeinated coffee Classic range of teas from The London Tea Company® : English Breakfast, Early Grey, Green Tea, decaffeinated breakfast, vanilla chai Hot chocolate Chestnuts in orange chocolate sauce Warm apple crumble Mini Cornish pastries Mineral water €€€€ 15.00 per person (incl.
[Show full text]
Dessert, Cheese and Digestif Menu
Dessert, Cheese and Digestif Menu “a meal is not the occasion it ought to be without concluding with a Dessert and Digestif” Now for the Grand Finale! Complete your meal Can We Recommend Our Cheese Selection Before Dessert? with a choice of Loxleys Digestifs… (Savoury Before Sweet) Digestifs Cheese Selection A full selection of spirits is also available from the bar Please choose from our carefully chosen Artisan French & British cheeses Served with Jelly, Wheat Biscuits Whisky, Scotch & Blended 25ml 3 Cheeses - £9.00 5 Cheeses - £14.00 8 Cheeses - £18.00 Jamesons £3.80 Cheese is enjoyed at its best when accompanied by a 50ml glass of Famous Grouse £3.70 Taylor Vintage Port £4.70 Dalwhinnie 15 year old £5.25 Teeling Single Malt £5.25 Desserts Costwolds Single Malt £5.25 70% Dark Chocolate Fondant Laphroaig 10 year old £5.50 Cherry, Almond, Cocoa Nib Tuile, Praline Ice Cream £8.95 (Please allow 15 minutes) Cognacs, Armagnac & Calvados 25ml Glazed Citrus Tart Baron de Sigognac Armagnac VSOP £4.50 Toasted Italian Meringue, Lemon, White Chocolate Ice Cream £7.95 Berneroy AOC Calvados Fine £4.20 Maxime Trijol Grande Champ VSOP £6.50 Buttermilk Pannacotta Banana & Date Puree, Pecan Granola, Honeycomb £7.95 Maime Trijol Classic XO £10.50 White Chocolate & Tonka Bean Crème Brulee Liqueurs 25ml Hazelnut Shortbread, Baileys Ice Cream £7.95 Frangelico (Hazelnut Liqueur) £3.70 Honey & Pine Nut Semifreddo Limoncello £3.70 Crisp Meringues, Sugar Tuile, Orange Curd, Blood Orange Sorbet £7.95 Saliza Amaretto £3.70 A Selection of Ice Creams or Sorbets,
[Show full text]
HELLO, WORLD! the GCI NEWSLETTER Issue 3
HELLO, WORLD! THE GCI NEWSLETTER Issue 3 33 Hello, World! The GCI Newsletter PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015 March Global Influences in Foodservice 2015 Global Culinary Scene Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the restaurant airspace spices) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational Big Flavors: Multicultural foods will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service restaurants are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (barbecues, kimchi modify flavors for the American public. Spices & Seasonings and condiments) are among the trends, Ethnic-Inspired Breakfasts: Breakfast Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or sauerkraut, the Top 20 Food Trends forecasted by tamarind or chamoy, the mouth- Countries & Cuisines the National Restaurant Association. puckering taste of sour will be trendier Advanced Asian: The Sterling-Rice Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal, The Next Sriracha: Is it harissa, as Time global cuisines and cooking methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai cuisine, Japanese food trends, says Forbes.
[Show full text]
Download Tour Details
Tour Name Vienna Food, Coffee and Market Tour Tour City Vienna Tour Snapshot Get a thorough introduction to Vienna’s dynamic food and drink scene with a local showing you the best places to stop for sweet and savoury delights. Take astroll through the Grätzls (neighbourhood) and discover our favourite, only locals know, markets and get an insight into traditional Viennese coffee culture in some of your guide’s most treasured coffee spots, discovering historic gems and locals only hot spots along the way. Highlights Browse one of Europe’s most famous markets before heading to one of our favourite off-the-beaten track Viennese markets Learn the locals’ secret to gemutlischkeit and why Vienna is places so high in the ‘Liveable City’ rankings Step away from Vienna’s tourist packed famous coffee shops and discover where the locals go for the best coffee in the city Graze on a number of sweet and savoury delights, handpicked by your guide from street stalls, markets and trendy cafes we pass along the way Inclusions: Local English-speaking guide, breakfast including one warm beverage, 2-3 Pastries, 2 savoury dishes, 1-2 cold or warm beverages, introduction to Viennese cafe life, some small food samples Exclusions: Tickets for the Metro, additional food and drinks, souvenirs and personal shopping, tips/gratuities for your guide. Schedule details Duration:4-4.5 hours Meeting point: Stephansplatz, 1010 Wien, St. Stephen’s Cathedral, in front of the main cathedral entrance View on Google Maps. Find the exact meeting point with what3words: ///styled.sleep.proceeds Starting time: 9.30 AM Ending point: Stephansplatz, 1010 Wien, St.
[Show full text]
Welcome to the Family! Savoury Chef Foods Wants to Help Make Your Wedding Perfect and Memorable
Wedding Checklist Welcome to the family! Savoury Chef Foods wants to help make your wedding perfect and memorable. With that said, we like to cover all bases before the event. We understand that some events may not warrant the use of a full time planner, while others require them. It is very important for your event that the basics on the following list are covered. In addition, to ensure the success of your event, we have compiled a list of Event Planning Resources, Timelines, and Seating Chart Generators, at your disposal. Example Timeline / Blank Timeline Sheets - Download a PDF Template Example, and Blank Sheet - Download an Excel Template Example and Blank Timeline Perfect Table Plan Software - Well Worth It! - 30.00 Please don’t underestimate how time consuming this task can be. We require seating charts, guest lists, and diagrams for our service, and this program does it all. If your event is a plated dinner you must retrieve RSVP from all of your guests with what they wish to eat, this program will manage all of the decisions and keep track of it! Perfect Table Plan - http://www.perfecttableplan.com/ Example Alcohol Calculator If you are brave enough to provide your own alcohol for our staff to serve, please note you must obtain your own ‘SOL’ - Special Occasion License. Remember, Savoury Chef Foods holds a valid caterers liquor license, we can sell, transport, and return all alcohol for your event under our license. - Handy Alcohol Calculator Here Cont..... TO DO - ASAP • Select and book Officiant/Priest/Minister/Rabbi • (Hire)
[Show full text]
BAKING, ROASTING and COOKING with the Miele Oven
BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de).
[Show full text]
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
[Show full text]
Savoury Enter- Taters
SAVOURY ENTER- TATERS Appetizers, Chef's Selections, Side Dishes Flavourings, Kosher, Salt For more delicious recipes, visit www.windsorsalt.com Difficulty Level: Prep Time: 60 minutes Cook Time: 40 minutes Ingredients Preparation 2 cups Windsor® Coarse Kosher 1. Preheat oven to 350° F (180° C). Salt (for roasting) 2. Spread 2 cups (500 mL) Windsor® Coarse Kosher Salt on rimmed baking 24 baby potatoes sheet; set aside. (approx. 2 lb / 900 g) 1 tbsp vegetable oil 3. Scrub potatoes; dry thoroughly. 1 tsp Windsor® Coarse Kosher Salt 4. Place in bowl together with oil, 1 tsp (5 mL) Windsor® Coarse Kosher Salt, and freshly ground Windsor® Black Peppercorns; toss to coat. 1 tsp Windsor® Black Peppercorns (freshly ground) 5. Place potatoes in a single layer on top of the Windsor® Coarse Kosher Salt. Herbed Cheese Filling 3/4 cup cream cheese spread 6. Roast 40 minutes, or until tender when pierced. 1 tsp fresh dill (chopped) 7. Cool, then rub off excess salt; discard salt. 1/2 tsp garlic (minced) 1/2 tsp lemon zest (finely grated) 8. Cut each potato in half lengthwise. 1/8 tsp Windsor® Black Peppercorns 9. Using a melon baller or small spoon, scoop out part of the inside leaving bottom intact. (Use potato insides for another use, or discard.) (freshly ground) 50 g smoked salmon 10. While potatoes are roasting, prepare fillings. (thinly sliced, or lox) fresh dill (for garnish) Herbed Cheese Filling Blue Cheese Filling 1. Combine cream cheese, dillweed, garlic, zest, and freshly ground Windsor® 1/2 cup mild blue cheese Black Peppercorns.
[Show full text]
Baking with the Selfcookingcenter
Baking with the Freshly baked products – crafted like your local baker. The only intelligent cooking system in the world that can also bake since it senses, recognizes, thinks ahead, learns from you, and even communicates with you to achieve your desired baking result. 2 | SelfCookingCenter® 5 Senses Baking like a professional. Always fresh. Superior results. Whether sweet or savoury baked goods, small or large, With the SelfCookingCenter® 5 Senses, you can prepare fresh or frozen, raw or semi-baked products, your almost all baked goods from around the world. SelfCookingCenter® 5 Senses is equipped with all of the main functions, so that your baked goods will look Your new baking assistant will even consider local and taste like they have just come from the bakery. cooking preferences. Whether you want to bake a golden or chocolate brown succulent cheesecake Everyone can be a baking professional or a creamy New York cheesecake, you are in control ® now. and your SelfCookingCenter 5 Senses will help you. All you have to do is set your desired baking result. Your baking assistant with professional According to which dough you are preparing and technology built-in: whether you want light or dark browning, the SelfCookingCenter® 5 Senses will precisely adjust > Precise amount of steam injection, variable steaming the humidity, temperature, air speed, and baking quantities, and proofing times adjusted to the product time to your specifications. requirements. > Humidity regulation and dynamic air mixing down to the percent for uniform results on every single rack. > Perfect baking with core temperature probes that intelligently adjust to the baking process in accordance with different shapes and sizes.
[Show full text]
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
[Show full text]
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
[Show full text]
Savoury Concept Around the Clock
Savoury Concept around the clock Savoury Concept morning break lunch aperitif dinner 1 4098 Satin Savoury Recipes concept-v16.indd 1 2/05/18 16:50 Puratos brings patisserie at the heart of every meal When was the last time you had ‘three regular meals a day’ for a number of days in succession? The reality is those days are over … the demands of modern life have created an eating culture where flexibility, immediate consumption, and variation are the name of the game. Our own TasteTomorrow research confirms this trend: more and more consumers want greater variety in their food, and most believe that food should be available everywhere at any time. It’s the reason we’ve created a savoury concept to meet the demand and so give consumers innovative and differentiating, yet exciting variations of food. Our Puratos Savoury Concept takes several classic, well-known finished products, and gives them a twist by adding different savoury fillings and ingredients and using a NEW type of cake specially developed for this concept. It's complementary to your daily sandwish, pizza or ready-to eat snack/meal from time to time. The Savoury concept It’s the perfect snack for your morning break Served with a fresh salad, it can be a tasty light lunch In smaller portions, it can be delicious bite-sized aperitifs For dinnertime, it can be an original meal when you want to share good times with family and friends It’s a perfect opportunity to put savoury patisserie at the heart of every meal and to open up to new moments of consumption, and for you to boost your business.
[Show full text]