DOCSLIB.ORG

Modern Italian Cuisine Fall / Winter 2019-2020 Cocktails Beer & Cider

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Modern Italian Cuisine Fall / Winter 2019-2020 Cocktails Beer & Cider MODERN ITALIAN CUISINE FALL / WINTER 2019-2020 COCKTAILS BEER & CIDER NEGRONIS 3 SHEEPS BREWERY CLASSIC Pils Pilsner Bombay Gin, Carpano Antica, Cashmere Hammer Nitro Stout Nardini Bitter Waterslides IPA BOULEVARDIER LOST VALLEY Basil Hayden’s Bourbon, Carpano Antica, Cranberry Crush Cider GF Nardini Bitter CLAUSTHALER 10 German Pale Lager Non-alcoholic LAKEFRONT BREWERY SIGNATURE New Grist GF GUILIETTA – a centro spritz Riverwest Stein Aperol, St. Germaine, cherry bark vanilla bitters, Prosecco, grapefruit peel NEW GLARUS BREWERY Moon Man LA NINA – a centro hot toddy Spotted Cow La Nina Amaro, Basil Hayden’s Bourbon, 5 Hennessy, anise, lemon twist ITALIAN OLD-FASHIONED Copper & Kings Brandy, Montenegro, Carpano SOFT DRINKS Antica, bitters, orange-brown sugar syrup TWO BROTHERS SODA NIGHTINGALE Cola / Diet Cola / Ginger Ale / Lemon-Lime Bombay Sapphire Gin, Canton Ginger, 2.5 Luxardo Maraschino, Italian cherry, lemon TOP NOTE YELLOW ROSE Ginger Beer / Tonic Yellow Chartreuse, Montenegro, Still & Oak Rye 2.5 Whiskey, rose water, Dolin Dry Vermouth SAN PELLEGRINO SPARKLING WATER MOONSTRUCK 5 Ketel One Citroen, St. Germaine, pomegranate, cardamom-sage syrup, lemon JUICE Cranberry / Pineapple / Orange 11 3 LEMONADE 2.5 COFFEE & TEA yrs HOT COFFEE 2.5 & Going rong HOT RISHI TEA Earl Grey / Jade Cloud / Chamomile / Mystic Mint 3 ESTABLISHED 2009 ESPRESSO or AMERICANO 3 DBL ESPRESSO or AMERICANO 5 GF GLUTEN-FREE SPARKLING RED PROSECCO (Glera) BARBERA D’ALBA Ruggeri / Veneto G.D. Vajra / Piedmont 13 / 55 12 / 50 LAMBRUSCO NEBBIOLO Christina Fiorini / Emilia-Romagna Botonero / Lombardy half bottle 20 13 / 55 __________ CABERNET FRANC Le Monde / Friuli-Venezia Giulia MOSCATO D’ASTI 12 / 50 Marchesi di Gresy / Piedmont half bottle 23 CHIANTI CLASSICO (Sangiovese) Dievole / Tuscany FRANCIACORTA BRUT 12 / 50 Ferghettina / Lombardia 70 SUPER TUSCAN (Sangiovese, Cabernet, Merlot, Syrah) Tua Rita / Tuscany ROSÉ 12 / 50 PRIMITIVO ROSÉ BRUT SPUMANTE (Glera) Fuso21 ‘Calx’ / Puglia Le Vigne di Alice / Veneto 10 / 40 12 / 50 VERSO ROSSO SALENTO (Negroamaro) Alessandro Botter / Puglia WHITE 10 / 40 MONTEPULCIANO D’ABRUZZO GAVI DI GAVI (Cortese) Il Vino Dal Tralcetto / Abruzzo Enrico Serafino / Piedmont 12 / 50 12 / 50 __________ CHARDONNAY BAROLO (Nebbiolo) Lageder / Alto Adige Marengo / Piedmont 10 / 40 80 LACRIMA CHRISTI DEL VESUVIO BARBARESCO (Nebbiolo) De Angelis / Campania Produttori / Piedmont 11 / 45 80 FIANO CHIANTI CLASSICO RISERVA (Sangiovese) Colli Di Lapio / Campania Badia a Coltibuono / Tuscany 16 / 70 80 __________ BRUNELLO (Sangiovese) MOSCATO DI PAVIA Podere Scopetone / Tuscany Centorri / Lombardia 115 30 FRAPPATO __________ Occhipinti / Sicily 90 __________ WINE (Grape/s) Producer / Region Corking fee glass / bottle 30 SUSTAINABLE ORGANIC BIODYNAMIC WOMEN WINEMAKER ANTIPASTO & CICCHETTI PIZZA HERB-ROASTED OLIVES BUTTERNUT SQUASH & FIG mixed olives, herbs, orange peel, olive oil, toasted bread* roasted butternut squash, crispy 9 prosciutto, caramelized onion, GARLIC BREAD BAKED GOAT CHEESE pear, fig jam, burrata cheese, Sciortino’s bread, garlic butter, baked goat cheese, candied toasted pepita Parmesan cheese* tomato jam, crostini** DUCK BACON 6 15 duck bacon, garlic butter, GF GARLIC BREAD GRILLED CALAMARI & SCALLOPS caramelized shallot, arugula, gluten-free bread, garlic butter, Please allow extra time for Parmesan and goat cheese, Parmesan cheese GF* this dish to be prepared. balsamic glaze 10 grilled calamari and scallops, mixed greens, lemon vinaigrette GF PEPPERONI BRUSCHETTA 16 housemade pizza sauce, pepperoni, tomato, red onion, basil, garlic, fontina and Parmesan cheese olive oil and balsamic reduction, PAN-SEARED SCALLOPS pan-seared scallops, parsnip purée, MARGHERITA grilled bread V ** housemade pizza sauce, 13 toasted hazelnuts, orange zest, parsley, maple-bacon reduction GF basil, fresh mozzarella and 16 Parmesan cheese 17 *add fontina cheese +2 add marinara +3 **substitute gluten-free bread GF +5 All pizzas 10" GF No substitutions INSALATE SIDES & EXTRAS ASPARAGUS & ROASTED BEET & APPLE GLUTEN-FREE BREAD 5 CRISPY PROSCIUTTO mixed greens, arugula, roasted EXTRA CHEESE 2 mixed greens, roasted asparagus, beets, honeycrisp apple, toasted crispy prosciutto, lemon zest, walnuts, Pecorino Romano cheese, MARINARA 3 lemon-herb vinaigrette GF apple cider vinaigrette GF PLAIN RISOTTO 6 13 9 / 16 MEATBALLS 7 ROCKET THE ITALIAN arugula, Parmesan cheese, mixed greens, romaine, olives, VEGAN MEATBALLS – not GF 7 lemon-herb vinaigrette GF sun-dried tomato, red onion, ITALIAN SAUSAGE 7 7 / 10 peppadew peppers, Pecorino Romano cheese, CHICKEN or SHRIMP 7 CAESAR Italian dressing GF ** SCALLOPS 10 romaine, Parmesan cheese, 9 / 16 croutons, Caesar dressing CALAMARI 7 (contains sesame seeds) can be made V CAPRESE * PROSCUITTO or PANCETTA 4 7 / 10 burrata cheese, heirloom tomato, blood orange, ASPARAGUS or BROCCOLI 3 MIXED GREEN strawberries, micro-basil, mixed greens, heirloom BAKED OLIVES 4 balsamic reduction GF tomato, cucumber, red onion, 18 GIARDINIERA 3 lemon-herb vinaigrette GF V 7 / 10 MUSHROOMS 3.5 SPINACH 3 *add anchovies +3 **add Genoa salami +4 add a protein to any salad – see SIDES & EXTRAS SUN-DRIED TOMATOES 3 NEW MENU ITEM V VEGAN GF GLUTEN-FREE Please inform your server of any dietary restrictions or allergies. SPECIALITÁ DI CASA BUTTERNUT SQUASH & MUSHROOM LASAGNA roasted butternut squash, mixed mushroom, fresh herbs, bechamel, mozzarella, ricotta, Parmesan, fontina and goat cheese. Served with mixed green salad. GF 18 SHORT RIB GENOVESE TRUFFLE RISOTTO marsala braised short ribs, tomato-red wine sauce, king trumpet mushroom, Parmesan cheese, mirepoix, gremolata, rigatoni gremolata, lemon zest GF 21 17 GNUDI RISOTTO VERDE housemade ricotta dumplings, pancetta, spinach, shallot, mushroom, roma tomato, portabella and button mushrooms, cream, goat and Parmesan cheese GF spinach, truffle oil 16 18 CREAMY SEAFOOD RISOTTO ROASTED EGGPLANT PARMESAN scallops, shrimp, clams, roma tomato, roasted eggplant, rustic marinara sauce, mozzarella peas, garlic, Parmesan cheese GF and Parmesan cheese, GF bread crumbs. 23 Served with mixed green salad. GF 17 PASTA Individually prepared PAN-SEARED GNOCCHI pan-seared gnocchi, fresh burrata cheese, toasted pinenuts, pesto or vodka cream sauce 17 DIAVOLO DUCK BACON CARBONARA GIARDINIERA shrimp, scallops, clams, duck bacon, shallot, peas, Scardina’s Italian sausage, spicy tomato or creamy garlic, creamy carbonara sauce, housemade spicy giardiniera, mushroom sauce, parsley, Pecorino Romano cheese, linguine basil, vodka-cream sauce, Parmesan cheese, linguine 19 fontina cheese, penne 23 18 ARANCIA BOLOGNESE chicken, olives, capers, artichoke, PRIMA VERA grass-fed rosemary beef, tangy orange-tomato sauce, zucchini, yellow squash, broccoli, mushroom, tomato sauce, cream, Parmesan cheese, rigatoni asparagus, red pepper, basil, Parmesan cheese, penne 17 17 parsley, white wine reduction, lemon butter, capellini SCAMPI SALSICCIA 16 Scardina’s Italian sausage, shrimp, shallot, tomato, asparagus, mushroom, spicy marinara, cream, garlic, parsley, basil, lemon-white MARINARA fontina cheese, rigatoni wine sauce, butter, capellini house red sauce, spaghetti V * 16 18 10 *add meatballs GF or vegan meatballs +7 substitute GF penne in any of the pasta dishes +4 – 18% gratuity may be added to tables of 6 or more. – Please be mindful of patrons who may be waiting for your table. – One check per table. Multiple payments must be of equal value. We would love to invite you to continue your wonderful – All food is made to order and will be served as it is prepared. experience next door at bar centro..
Load more

Recommended publications
  • Rooftop Restaurant Experiences
    ROOFTOP RESTAURANT EXPERIENCES VERSA, adaptable event space with a spectacular 6,000-square foot all season terrace, situated in the heart of Midtown Manhattan and reflects the area’s cultural melting pot. With a prime location perched above New York’s famed Penn Station and Madison Square Garden. VERSA provides the perfect backdrop to your next event. VERSA can not only host up to 800 guests, but can also accommodate a plethora of space arrangements ideal for semi-private and private events. To complete your event at VERSA, we offer a diverse selection of food and beverage options, created to help seamlessly construct your custom menu for the occasion. Our goal is to allow you to shape your event experience, liberated from constraint. To make an event inquiry, please contact: Nicole Aison C: (203) 561-6618 218 W 35th Street, 5th Floor E: [email protected] New York, NY 10001 Backal Hospitality Group (646) 850-2850 OPEN BAR PACKAGES TOP SHELF VODKA Ketel One, Belvedere, Grey Goose GIN Tanqueray, Inverroche, Hendrick’s RUM Bacardi Silver TEQUILA Casamigos Blanco, Casamigos Reposdado WHISKEY Johnny Walker Black, Macallan 12, Bulleit Rye, Bulleit Bourbon, Jameson SCOTCH Macallan 12, Glenlivet 12 SPARKLING Ca’Furlan Prosecco ROSÉ Big Flower WHITE WINE BY THE GLASS Giuliano Rosati Pinot Grigio, Vins Auvigue Chardonnay, Sutherland Sauvignon Blanc, Pierre Sparr Reisling RED WINE BY THE GLASS L’umami Pinot Noir, Castello Di Neive Barbera D’alba, Big Flower Cabernet Sauvignon BEER All drafts and bottles MID TIER VODKA Skyy GIN Inverroche RUM
    [Show full text]
  • SAMPLE Appetizer Menu
    SAMPLE Appetizer Menu Signature Appetizer Spread ~ Local cheese & charcuterie assortment with spreads, fruit, nuts, olives, pickles, assorted local crackers, and crudité with dips Passed Appetizer Options ~ Antipasti skewer w/ salami, basil, feta, roasted cherry tomato, balsamic drizzle ~ Mini Italian beef meatballs w/ marinara reduction or chimichurri ~ Mini Vietnamese pork meatballs w/ cucumber & chili lime dipping sauce ~ Greek meatballs with coriander yogurt sauce ~ Herbed buttermilk chicken salad endive boats w/ capers, edible flower ~ Thai chicken salad cucumber bites ~ Banh Mi lettuce wrap w/ pulled pork, sriracha mayo, cucumber, pickled carrot, cilantro ~ Korean beef lettuce wrap w/ scallion, cucumber, sesame seeds, zesty sauce ~ Crostini with pulled beef, garlic aioli & chimichurri ~ Crostini with pulled pork, kimchi, scallion, garlic aioli ~ BLT crostini - heirloom tomato, garlic aioli, bacon, lettuce ~ Cuban bites: pork, ham, swiss, mustard aioli, pickle ~ Potato medallion with ricotta, chili-fig caramelized onion & bacon, chives ~ Rice cracker with smoked salmon, avocado, chili sesame aioli, scallion, black sesame seeds ~ Melon-feta-basil skewers w/ olive oil drizzle, smoked salt & fresh cracked black pepper ~ Stuffed cucumber medallions w/ herbed caper cheese filling ~ Mini mushroom toasts with garlicky oyster mushrooms, whipped ricotta, fresh herbs ~ Bruschetta crostini with heirloom tomato, farmers cheese, chimichurri ~ Roasted tomato crostini with smoked mozzarella & gremolata ~ Pita canape with chevre, tapenade & parsley
    [Show full text]
  • INTRODUCTION | BREAKFAST | BREAKS & SNACKS | BUFFETS | COCKTAIL RECEPTIONS | LUNCH & DINNER | BEVERAGES Intercontinental
    MENUS INTRODUCTION | BREAKFAST | BREAKS & SNACKS | BUFFETS | COCKTAIL RECEPTIONS | LUNCH & DINNER | BEVERAGES InterContinental Sydney Double Bay 33 Cross Street, Double Bay | Sydney NSW 2028 | Australia 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 culinary Local Origins know-how to create authentic and unique 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 finest seasonal ingredients of the area. World Kitchen Our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our culinary team to offer a collection of around the world that leverage our global know-how. authentically prepared classic and contemporary dishes from around the world. Gluten-Free For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our culinary team would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION | BREAKFAST
    [Show full text]
  • Die Empfehlung Unseres Küchenchefs Am 23
    Vorspeisen Starters Romana-Salatherzen Gurken | Paprika | Frühlingszwiebeln | Sesam-Soja-Vinaigrette 12.5 Romaine lettuce hearts | cucumbers | bell peppers spring onions | sesame soy vinaigrette Artischockensalat Trüffel | Parmesan 18 Artichoke salad | truffle | parmesan Büffelmozarella Cantaloupe-Melone | Kalamata Oliven | Pata Negra 16 Buffalo mozzarella | Cantaloupe melon | Kalamata olives | Pata Negra Rindertatar Klassisch 21 Pommes frites Beef tartar classic | French fries Bio-Lachs | kaltgeräuchert Erbsen-Velouté | Keta Kaviar | Avocado 24 Salmon | cold smoked | pea veloute | keta caviar | avocado Fruits de Mer Hummer | Sauce béarnaise | Pommes frites 38 Lobster | béarnaise sauce | French fries Wilde Sylter Royal Auster (Stk.) 6 Wild Sylter royal oyster (piece) Crevetten rosé Grapefruit | Avocado | Estragon-Mayonnaise 15 Shrimps | grapefruit | avocado | tarragon mayonna ise Jakobsmuscheln-Garnelen-Spieß | Chimichurri 21 Scallops and shrimp skewer | chimichurri Suppe Soup Bouillabaisse „Marseillaise“ 25 Edelfischfilets | Jakobsmuschel | Garnele | Safran | Croûtons | Rouille Mediterranean fish soup | fine fish fillets | scallop | shrimp | saffron | croutons |rouille „Levantine cuisine“ Rucola-Salat Paprika | Kohlrabi | Möhren | Gurken | Pistazien | Cranberry Petersilie | Minze | Zitronen-Öl 12.5 Arugula salad | pepper bell | kohlrabi | carrots | cucumbers pistachios | cranberry | parsley | mint | lemon oil Tomaten-Gurken-Paprika-Salat Zitronensaft | Olivenöl 7 Tomato-cucumber-bell salad | lemon juice |olive oil Vegetarischer Couscous
    [Show full text]
  • The Magical Power of the Mediterranean Diet
    The Magical Power of the Mediterranean Diet Commissioned by the National Resource Center on Nutrition & Aging; Written by: Amy Myrdal-Miller, MS, RDN, FAND The Mediterranean diet is consistently rated among the top dietary patterns for not only promoting wellness and healthy aging, but also providing enjoyment. There are many reasons for these benefi ts. The traditional Mediterranean diet contains abundant amounts of plant-based foods, like fruits, vegetables, and beans - foods that provide dietary fi ber and potassium, which helps promote healthy blood pressure levels. It also incorporates nuts and seeds, foods that promote heart health and reduce risk of Type 2 diabetes. The traditional Mediterranean diet also contains 43% of calories from fat, most of which is unsaturated. While the form varies by country and region, extra virgin olive oil is often associated with many health and enjoyment benefi ts of the Mediterranean diet. Mediterranean sauces can be a cost-effective way to add alluring aromas and fl avor as well as nutrient benefi ts to many dishes. The sauces can be used as marinades, dips, spreads, condiments, even dressings. Here’s some inspiration for using Mediterranean sauces in your senior nutrition program: CHERMOULA HUMMUS is a North African sauce that can also be used originated in the eastern Mediterranean. It as a dressing or marinade. It’s most typically is traditionally made with chickpeas, tahini associated with Moroccan cuisine, but it’s (made from toasted, ground, hulled sesame also used in kitchens from Algeria and Tunisia seeds), lemon juice, and garlic, but it can be to Libya.
    [Show full text]
  • Kickass Condiments 20+ LITTLE RECIPES THAT CHANGE EVERYTHING
    Kickass Condiments 20+ LITTLE RECIPES THAT CHANGE EVERYTHING Copyright © 2020 Stephanie A. Meyer All rights reserved. Photographs © 2020 by Stephanie A. Meyer Cover and book design by Kim Kalina Kickass Condiments Dedication This book is dedicated to my dear friends and creative collaborators Tracy Morgan and Kim Kalina. There would be no Project Vibrancy Meals—or Kickass Condiments—without them. 3 Stephanie A. Meyer Kickass Condiments Stuck in a dinner rut? I call it the fridge stare. That longing look into the depths of your refrigerator, usually when you’re tired and hungry, hoping there’s something delicious waiting for you. What you see is…ingredients. Before you close the fridge in frustration, consider that in the time it would take to order takeout, you can turn those ingredients into a meal that will blow away whatever you were going to order, made with healthy ingredients, for way less money. How? Condiments! But not just any condiment. I have a few favorites that I buy pre-made, but to me, they’re not delicious enough to make a meal really stand out. I’m talking about condiments that transform simple ingredients into a meal you will love, while also brimming with antioxidants, phytonutrients, vitamins, minerals, and healthy fats. To me, a great condiment is delicious AND nutritious and really, that’s why we’re eating, right? If you’re working with a healing diet—gluten-free, paleo, autoimmune protocol, Whole30, low carb/keto—or avoiding food allergies, making your own condiments becomes essential. Luckily, it can also be fast and easy.
    [Show full text]
  • Avalon Caterers Wedding Digest
    Avalon Caterers Wedding Digest Congratulations to you both! throughout our menus, tabletop design, linen and accessories. So whether your look is whimsical, exotic, nautical or natural, the The next several months will be filled with tasks, decisions and design outcome will be fresh and unlike anyone else’s….and a hundreds of choices to consider. The staff at Avalon has created reflection of the two of you. this digest to help you with all the steps ahead, from site selection and menus to color schemes and cocktails. We’ll share our Browse through the following pages and we think you’ll find the favorite vendors, the latest trends and the classic touches to ensure answers to most of your questions. But remember that we’re all the generations of your friends and family always a phone call or email away to help! enjoy your special day. We can’t wait to help you get started and are looking forward to Tell us your favorite foods and your vision for the reception and hearing from you! we’ll customize each aspect to your tastes and budget. Or choose one of the many wedding menus attached, all geared to the Our best wishes, freshest foods available for the season. Whether you have a modern American palate, a passion for all foods Italian or French or wish to create a fusion menu from several cultures, tell Avalon Caterers us about it and Avalon’s renowned chefs will create it just for you. ` Avalon is well known for our modern approach, with a classic sensibility.
    [Show full text]
  • Chimichurri Sauce Homemade
    Our Chimichurri Dressing 1 cup minced fresh parsley leaves & finely chopped stems mixed in 3/4 cup extra virgin olive oil 4 medium garlic cloves (make sure they are fresh), very finely chopped or minced juice of a half lime (substitute: lemon or a splash of vinegar; careful with the amount though) 1/4 cup fresh cilantro leaves, minced (optional) salt & pepper to taste red pepper flakes (mortar 2 or 3 small, dried chillies at home, or use hot sauce to taste (optional) Mix all together and let sit for about 1 hour for optimum taste. TASTE TWIST: Add a little citrus zest (lime, lemon, orange). TIP: You can make a “Gremolata” from the same ingredients by omitting the olive oil, adding the zest of two whole lemons, and chop all together to intensify the taste. Gremolata is a classic Italian condiment usually sprinkled over Osso Buco and cooked meats or steak, fish and vegetables. Substituting Other Ingredients Parsley, garlic, and lemon make up the classic gremolata, but you can certainly switch things up to suit your dish. The garlic can be replaced with shallots, for instance, or the lemon with another citrus such as lime. Consider a mandarin orange and mint version, for example, or cilantro, lime and shallot. Or mix in a few fresh herbs with the parsley, such as adding a bit of tarragon to the classic mixture. Gremolata was inspired by a recipe of Dana Velden, TheKitchin.com ------------------------------------------------------------------------------------------------------------------------------------------------------ ©Cook-N-Dine®. All rights, errors and misprints reserved. www.cookndine.com | www.cookndineblog.com .
    [Show full text]
  • Passed Appetizers
    PASSED APPETIZERS Cauliflower soup sips, hazelnut, pecorino gremolata Spiced poached persimmons, fromage blanc, pistachio brown butter shortbread Roasted squash agrodolce bruschetta, house-made ricotta, arugula Porcini arancini di riso, fontina, sage and parsley French onion panini and blister sweet onion consomme Vadouvan cauliflower fritters, green onion yogurt, maldon salt Fried polenta bite, pepperonata, ricotta salata Wild mushroom panisse, chives Savory madeleines Compressed cucumber poke with puffed rice furikake, scallions Sauerkraut blini, pastrami cured beets, sourcream Potato puffs, romesco, espelette pepper Beet mochi, pistachio, dukka Seared risotto cakes, gorgonzola, spinach Cumin scented potato and pea samosas, mint chutney Hushpuppies, scallions, herbed buttermilk dip • Halibut crudo, pink grapefruit, fresno chili, avocado, lime, cilantro, extra virgin olive oil Dayboat scallop crudo, satsuma, Castlevatrano olives, fennel, pink peppercorn, extra virgin olive oil Smoked salmon, vegetable latke, horseradish crème fraiche, dill Seared day boat scallops, edamame, ginger, meyer lemon relish, taro chip Rock shrimp hushpuppies, scallions, herbed buttermilk dip Smoked trout salad, lemon, chives, tarragon, radish, potato crisp Pancetta wrapped prawns, lemon-anchovy aioli Crab cakes, remoulade, espelette Salmon tartare, everything lavash, capers, creme fraiche, chives Oyster rockefeller Shrimp, compressed cucumber, radish, espelette pepper, lemon Okonomiyaki with bonito flakes, green onions and nori FALL & WINTER MENU • PHONE: 415.934.0600
    [Show full text]
  • 2020 Menu List
    BUFFET & FAMILY STYLE MENU 2020 MENU LIST Food Driven Entertainment PASSED APPETIZERS Vegan Options Included FROM SOIL FRESH ROLL G V S SOUP DUMPLING Marinated Vegetables, Cilantro, Avocado Purée, French Onion, Gruyere, Mozzarella, Pickled Shallot, Crispy Vermicelli, Yuzu Ponzu Apple Cider, Grana Padano SARA FRENCH FRY G D GRILLED CHEESE Russet Potato, Schmaltz, Kewpie Mayo, FD Kimchi, Brie, Cheddar, Brioche, Herb Garlic, Spiced Tomato Rosemary Bonito Salt Chutney, Grana Padano TOMATO TOAST SHROOM FLATBREAD Stracciatella, Manchego, Basil Sprouts, Truffle Goat Cheese, Mozzarella, Sunflower Pesto, Preserved Chili, Sour Dough, Black Truffle Truffle Honey, Parmesan SQUASH LATKES Horseradish Cream Cheese, Yuzu Kohlrabi, Kombu Maple, Crispy Kelp, Chives BEET ARANCINI Red Beet Risotto, Herb Goat Cheese Mousse, Pickled Golden Beets, Balsamic G Gluten Free D Dairy Free N Contains Nuts S Sesame V Vegan BUFFET & FAMILY STYLE MENU thefooddudes.com Page 2 of 8 FROM LAND FROM WATER PRIME STEAK TARTARE G SASHIMI WONTON D Sambal Mustard, Pickled Shallot, Cured Egg, Salmon, Sambal Hoisin, Truffle Aioli, Yuzu Kohlrabi, Nori Chip, Cilantro Crema, Chives Charred Scallion, Shiso STRIP STEAK TATAKI G PASTRAMI SALMON G Mushroom Duxelle, Chimichurri, Banana Pepper Horseradish Cream Cheese, Pickled Beet, Relish, Mole Corn Chip Dill Pickle Chip, Apple Cider, Dill UMAMI BEEF SLIDER S SEED CRUSTED TUNA G D S Shallot Jam, Smoked Cheddar, Umami Sauce, Wakame, Pickled Chili, Miso Gochujang Aioli, Pickle, Arugula, Everything Brioche Yuzu Ponzu, Lotus Chip STICKY BEEF
    [Show full text]
  • Ingredients List
    INGREDIENTS LIST event menu Our food philosophy is simple: Ingredients First. You'll find menus designed around the seasons, full of fresh, local ingredients and dishes that are both good and good for you. Cooking this way makes our jobs easy; nature does all the heavy lifting. 1HOTELS.COM/BROOKLYN-BRIDGE 347.696.2580 [email protected] BREAKFAST BUFFET Up to 1.5 hour service, $60 CONTINENTAL WHITE MOUSTACHE SEASONAL ORCHARD sugar in the raw, nektar, honey, GREEK YOGURT PRESERVES lemon wedges organic berries, maple butter, vanilla bean honey walnut granola BEVERAGES STEEL-CUT CINNAMON freshly squeezed orange and APPLE IRISH OATMEAL grapefruit juice golden raisins Devoción decaffeinated coffee SLICED SEASONAL FRESH FRUIT Bushwick Tea assorted varieties TRIO OF organic whole, skim, almond and HOUSE-BAKED PASTRIES soy milk ENHANCEMENTS $10 per item BELGIAN WAFFLES SMOKED SALMON preserves, bourbon syrup assorted condiments, bagels CAGE FREE ORGANIC SCRAMBLED AND HARD HOMEMADE DONUT BITES EUROPEAN BOARD BOILED EGGS lavender, cinnamon sugar, serrano, manchego chocolate glazed quince paste, baguette EGG WHITE FRITTATA cilantro, chevre, tomato confit BABY BREAKFAST BOOSTER SHOTS POTATOES turmeric ginger, wheatgrass BREAKFAST SANDWICH sautéed pepper, caramelized onion egg white, gruyere, spinach multi-grain muffin APPLEWOOD SMOKED BACON BRIOCHE FRENCH TOAST vanilla, cinnamon CHICKEN, APPLE, AND PORK SAUSAGE *consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
    [Show full text]
  • Hessler Heights
    19540 Sandridge Way • Leesburg, VA 20176 • (703) 723-3870 • www.seniorlivinginstyle.com MAY 2021 Together Again! The Bizeks and Summerses have previously managed HESSLER HEIGHTS STAFF a Community together Managers .....................KALVIN & MICKI BIZEK and are excited about the Assistant Managers ..DORA & JOE SUMMERS opportunity to do it again! Executive Chef ........................... CRAIG ALEXIS They have a great working Community Sales ......................ANNE ASHLEY relationship. Several years Sous Chef ................. JUANA GLADIS MENDEZ ago, after being hired, Joe Activity Coordinator ..............MICHELE FERRIS and Dora called and advised they’d be at their Hawthorn training destination soon. Kal said, “I sure hope TRANSPORTATION you can make it here in Monday, 9:30 a.m.: Shopping time for dinner.” Those were the first words Joe and Dora heard, Tuesday, 9:00 a.m.: Professional even before meeting Kal and Micki, and it has stuck with them Appointments ever since. Wednesday, 10:30 a.m.: Outings As the four were getting to know one another they discovered that Thursday, 9:00 a.m.: Kal, Joe and Dora had all gone to the same school, in Tombstone, Professional Appointments Arizona. In addition, the three of them had lived, of all places, in Friday, 9:30 a.m.: Shopping a tiny town called Huachuca City, Arizona. If that was not enough to show how small a world it is, they also learned that Micki had served in the Salvation Army in Ketchikan, Alaska, where Joe had been in the Coast Guard and Fire Department. There is never a moment of silence when the four members of Hessler Heights Management Team get together.
    [Show full text]