The Westin Harbour Castle, Toronto 1 Harbour Square
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6701 Busaba A3menu 02 Mar18 AW.Indd
SNACKS VEG & VEGAN Perfect for nibbling, while you decide what else to eat! Prawn crackers 2.95 Edamame 4.50 A selection of fresh and delicious Thai dishes, suitable for either Thai style crackers with sweet with sea salt flakes vegetarians or vegans. You’ll find more veg and vegan options in chilli sauce or chilli BANGKOK SMALL PLATES & SIDES our small plates and sides section. We highly recommend you try our Thai soyamari, which is a delicious vegan alternative to our signature favourite small plate. Small, tasty bites, inspired by the street food of Bangkok. Mix and match with our larger dishes to create an all-important balance of flavours and textures, perfect for sharing! Chicken satay 6.50 Thai calamari 7.95 Matchstick chicken 5.50 Chinese broccoli 4.95 Sriracha ho fun noodle 10.95 Tofu and spinach stir-fry 8.95 succulent, marinated chicken our signature wok tossed marinated crispy fried with shiitake mushroom in sweet wok-fried mushroom, red pepper, egg tofu, yellow bean, baby thigh, char-grilled and topped calamari in ginger and green chicken wings soy and garlic sauce baby spinach and flat rice noodle spinach and fresh chilli topped with peanut satay sauce peppercorn sauce seasoned with sweet chilli, soy with crispy shallot WELCOME TO BUSABA! Asian slaw 3.95 Som tam salad 4.95 and ginger sauce Avocado and hot Thai mint Thai soyamari 7.95 fresh, crunchy mix of carrot, green papaya, dried shrimp, Pad Thai jay 8.95 our signature dish now fully vegan cabbage and sesame, bursting peanut, cherry tomato, Green curry jay 11.50 tenderstem broccoli, courgette, Busaba is modern Bangkok eating, bringing you the style, super salad 6.50 friendly - wok tossed soya in ginger with flavour lime green curry infused with French bean and tofu with pad flavours and buzz of what’s happening in Bangkok right now. -
Make Your Own Vietnamese Pho Soup!
Pomfret Recreation sponsors a cooking class! Make your own Vietnamese Pho Soup! Saturday, January 14th starts at 10:30 am (2 hour class) Pomfret Senior Center (207 Mashamoquet Rd) Fee: $10.00 per person Instructor: Ms. Tina Kelly Pho Soup is: Fresh vegetables, rice noodles, spices and meat. We will use onions, ginger, beef meat, pho spices, sugar, and rice noodles.. There will be a beef and vegetable version. Pho Soup is a healthy option for the cold weather coming! MUST REGISTER EARLY, WE CAN NOT TAKE WALK INS FOR THIS CLASS Pho Soup Class on 1/14/17. Please mail and make your checks payable to: Pomfret Recreation Dept., 5 Haven Rd., Pomfret Center, CT 06259. Questions: 974-1423. Or email: [email protected] Name: ________________________________________ Email address: ___________________________ Home Address: __________________________________________________________________________ Home Phone # ______________________ Emergency Phone # or Cell # __________________________ Do you have any allergies or illnesses that we need to be aware of that may interfere with preparing or eating the food prepared in this class? Yes or NO If Yes, please explain __________________________________________ $10.00 paid on ck. # -_________ or paid in cash Please note: There are certain risks involved with participating in any Pomfret Recreation activity or event and I am willingly to assume these risks for myself/my child. I hereby waive and release all other participants, the Town of Pomfret, Pomfret Senior Center, Class Instructors, any and all others involved from all claims and/or damage incurred with this program. Please be aware that by signing this form you are releasing the Town of Pomfret and its instructor, from any and all responsibility or liability for any injury or illness resulting from touching or consumption of any food or beverage. -
Wedding Menu 2017
Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
To View Online Click Here
GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people. -
Calypso Beef Soup Garlic-Ginger Beef & Noodle Soup
Calypso Beef Soup Total Recipe Time: 45 to 50 minutes Makes 6 servings Ingredients 1-1/2 pounds Ground Beef (95% lean) 1 cup diced peeled sweet potato 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 teaspoon curry powder 2 tablespoons all-purpose flour 2 cups water or ready-to-serve beef broth 1 can (15-1/2 ounces) black-eyed peas, rinsed, drained 1 can (13-1/2 ounces) light unsweetened coconut milk 2 cups packed fresh baby spinach leaves 3 tablespoons chopped fresh thyme Salt and ground black pepper Instructions 1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute. 2. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired. Cook’s Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. -
CHAL Chef Specials #2 February 23 to 29
CHAL WEEK AT A GLANCE SPECIALS #2 February 23 to 29 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY B Eggs Benedict Denver Omelet Belgian Waffle with Strawberry Breakfast Burrito with Chocolate Chip Pancake English Muffin Egg Sandwich Cinnamon Raisin French Toast R Poached eggs served over English Freshly prepared ham, onion, bell Topping Fluffy waffle Green Chili A fluffy chocolate chip pancake hot Toasted English muffin sandwich with Cinnamon raisin French toast topped E muffin with Canadian bacon and pepper and cheese omelet topped with sweet strawberries and Flour tortilla stuffed with scrambled off the griddle. Served with syrup scrambled egg, sausage patty and with a sweet glaze A hollandaise sauce whipped cream eggs, bacon, potatoes and cheese. cheese K Served with Green Chili F A S T SOUP: SOUP: SOUP: SOUP: SOUP: SOUP: SOUPS: Soup du Jour Creamy Broccoli Cheddar Soup du Jour Cabbage & Sausage Soup du Jour Chicken Orzo Soup du Jour Grilled Cheese and Tomato Mushroom Swiss Burger Chicken Parmesan Sandwich Philly Cheesesteak Sandwich Asian Pork Sandwich Cheddar BBQ Turkey Burger Ham and Cheese on Croissant Sandwich Grilled hamburger topped with Swiss Parmesan crusted chicken breast, Thin slices of grilled beef with Thin sliced roasted pork on a soft Grilled turkey burger topped with Thinly sliced ham and American Cheese and tomato grilled to cheese, sautéed mushrooms, lettuce marinara sauce and mozzarella sautéed onions, bell peppers and French roll with pickled carrots, Cheddar cheese, BBQ sauce, lettuce cheese served on a flaky croissant perfection on wheat bread. Served & tomato.. Served on a hamburger cheese toasted on a Parmesan roll. -
Date Country Product Name Product Kinds Actual Product
Date Country Product_Name Product_kinds Actual_Product Actual_Size Size_Unit Sell_Unit Price_local Price_dollar Price_per_unit Organic_NY Brands Photo 2015.02 Germany Bio Cherry Rispen Tomaten Vegetable Tomato 350 g package 2.290 $ 2.62 $ 0.75 Y EDEKA GR_Feb15_1 2015.02 Germany Bio Cherry Rispen Tomaten Vegetable Tomato 250 g package 1.790 $ 2.05 $ 0.82 Y EDEKA GR_Feb15_2 2015.02 Germany Haribo1 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_4 2015.02 Germany Haribo2 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_5 2015.02 Germany Haribo3 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_6 2015.02 Germany Haribo4 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_7 2015.02 Germany Haribo5 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_8 2015.02 Germany Haribo6 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_9 2015.02 Germany Haribo7 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_10 2015.02 Germany Haribo8 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_11 2015.02 Germany Haribo9 Snack Jelly 200 g package 1.090 $ 1.25 $ 0.62 N Haribo GR_Feb15_12 2015.02 Germany Mamba Snack Jelly 75 g package 0.690 $ 0.79 $ 1.05 N Storck GR_Feb15_13 2015.02 Germany Maoam Snack Jelly 75 g package 0.700 $ 0.80 $ 1.07 N Maoam GR_Feb15_14 2015.02 Germany Sudtiroler Speck Processed Meat Bacon 1 package package 2.690 $ 3.07 $ 3.07 N Senfter GR_Feb15_15 2015.02 Germany Brettlspeck Processed Meat Bacon 1 package package 1.990 $ 2.27 $ 2.27 -
BONSAI for TWO $39.99 BONSAI DRINK MENU KEY LIME COCONUT Absolut Vanilla, Malibu Rum and Fresh Muddled Limes
n BONSAI FOR TWO $39.99 BONSAI DRINK MENU KEY LIME COCONUT Absolut Vanilla, Malibu Rum and fresh muddled limes. $8 FIRST COURSE THE BONSAI Absolut Mandarin, sake, Midori, lemon sour and pineapple juice. $9 (CHOOSE TWO) VOODOO BOOTY Spiced rum, orange liqueur, fresh lemon juice with Miso, Lemon Grass Egg Drop, or Wonton Soup a cinnamon sugared rim. $8 KOI POND Ancient chinese ingredients, be prepared for a lasting experience! SECOND COURSE Serves 2 or more. $18 MANDARIN CREAM Whipped Cream Vodka, pineapple and orange juice, (CHOOSE ONE) whipped cream shaken, tall. $9 Lettuce Wraps, Crab Rangoons, Salt & Pepper Calamari, CHINA BLOSSOMS Japanese Vodka, St. Germain liqueur, hibiscus and Pork Potstickers, Veggie Pot Stickers, Veggie Egg Rolls, yuzu juice shaken, finished with sparkles. $9 California Roll SAMURAI Milagro Tequila, Pama Pomegranate, Bacardi 151, fresh muddled limes. $8 TROPICAL BLISS Malibu Rum, Banana Rum, muddled mangos. $8 THIRD COURSE CLASSIC TROPICAL LIBATIONS (CHOOSE THREE) MAI TAI Light and dark rums, tropical juices, orange liquor, Pernod, black rum float. $9 Mongolian Beef, Ginger Beef, Generals Tso’s Chicken, ZOMBIE White rum, gold rum, 151 rum and some other stuff, does it really matter? $9 Almond Cashew Chicken, Hawaiian Chicken, Sweet and Sour Chicken or Shrimp, Kung Pao Chicken or Shrimp, FOG CUTTER White rum, gin, brandy, sherry, orange liquor (whoa!) and tropical juices. $9 Honey Walnut Prawns, Fried Rice, Lo Mien Noodles, Pad Thai, SINGAPORE SLING Gin, pineapple juice, cherry liqueur, brandy, orange liqueur. $9 PLANTER’S PUNCH Light rum, dark rum, spiced rum, aged rum, lime and orange juice Curry Beef, Chicken or Shrimp. -
Canova Commons Week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Canova Commons Week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast Feature Vegetable Egg Scramble Chocolate Chip Pancakes PB&J Stuffed French Toast French toast Bake Blueberry Pancakes Blueberry Pancakes Sausage and Spinach Frittata Breakfast Ham, egg, cheese Croissant Egg, cheese, sandwich Egg and Bacon ch roll Breakfast Burrito Pork Roll, Egg and Cheese roll Breakfast Braid Warm Cinnamon Buns Sandwich Home Fried Potatoes with Peppers Breakfast Breakfast Potato Sweet Potato Hash Browns Tater Tots Potato Frittata Garlic Roasted Potatoes Homefries Homefries and Onions Breakfast Meat Pork Sausage Links Ham Pork Roll Pork Sausage Patties Bacon Ham Bacon and sausage An Assortment of the following but not limited to a Fresh Cut Fruit Bar, Yogurts, Cottage Cheese, House made Granola, Applesauce, Cheese, Hard Boiled Eggs, Peanut Butter, Whipped Butter & Margarine, Strawberry & Grape Jelly and Cream Daily Offerings Cheese Hot Dog Bar Carved Hot Beef Sandwich Corned Beef Special Cuban Sandwiches Vegan Dogs, Beef Dogs, Chili, American Cheese, Cheddar Peanut butter and Jelly Hand Carved Corned Beef, Cole (Ham, Pork, Mustard, Swiss, and Cheese Sauce, Shredded Lettuce, Cheese, Provolone Cheese penutbutter, grape jelly, Lunch Special Slaw, Thousand Island Dressing, Pickles) Diced Tomatoes, Cheese Sauce, Bialy Roll, Crispy Onions, Brown strawberry jam, fluff, bacon, Rye Bread Potato Chips Relish Sugar and Mustard Baked Beans banana Bravissimo Asian Noodle Bar Pasta Bar Soy Ginger Vegetable Broth, Marinara Sauce, Pesto Sauce, Popcorn -
Skagit Valley Food Co-Op Gluten-Free Products Instore Updated 09/11/14
SKAGIT VALLEY FOOD CO-OP GLUTEN-FREE PRODUCTS INSTORE UPDATED 09/11/14 We do our best to keep this list updated, but please check ingredient lists carefully Brand Item Dept. Aisle # Frozen Foods Almond Dream ice cream bites Frozen 1 Amy's Kitchen Black bean Tamale Verde Frozen 1 Amy's Kitchen Rice Macaroni and Cheese Frozen 1 Amy's Kitchen Garden Vegetable Lasagna Frozen 1 Amy's Kitchen Black Bean and Veg. Enchilada, Cheese Enchilada Frozen 1 Amy's Kitchen Sheppard's Pie Frozen 1 Amy's Kitchen Indian Mattar Paneer Frozen 1 Amy's Kitchen Rice Crust Cheese/Spinach Pizza (dairy free) Frozen 1 Amy's Kitchen Light and Lean, Roasted Polenta and swiss chard Frozen 1 Amy's Kitchen Tofu scramble with hash browns & veggies. Frozen 1 Canyon Bakehouse 7 grain bread, hamburger buns Frozen 1 Canyon Bakehouse Rosemary foccacia Frozen 1 Cedarlane Three Layer Enchilada Pie, Garden Veg Enchiladas Frozen 1 Ciao Bella Fruit sorbets Frozen 1 Dr. Praegers Sweet potato pancakes Frozen 1 Evol Bowls Asst. frozen entrees Frozen 1 Food for Life several varieties of GF breads Frozen 1 Food for Life English muffins Frozen 1 Gluten Freeda Asst. frozen burritos, Asst. pizza wraps Frozen 1 Hilarys veggie burger, bean burger Frozen 1 Ians GF fish sticks and chicken nuggets Frozen 1 Jolly Llama Frozen Sorbet Pops Frozen 1 Julie's Organics vanilla ice cream sandwich Frozen 1 Kinnickinnick Pizza Crusts, English muffins Frozen 1 Kinnickinnick frozen waffles Frozen 1 Kinnickinnick cinnamon sugar donuts, vanilla glazed donuts Frozen 1 Kinnickinnick frzn pie crust Frozen 1 Luna and Larry's Coconut Bliss, pints and bars Frozen 1 Nature's Path Asst. -
C O N G R E S S D I N I
CONGRESS DINING Our award-winning team is ready to share our award-winning cuisine with you. THE VENETIAN® THE PALAZZO® SANDS® EXPO 3355 Las Vegas Boulevard South Las Vegas, Nevada 89109 Catering 702.414.3999 WELCOME Olivier Dubreuil French Master Chef The Venetian and The Palazzo Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. After graduating with honors in 1985 from the cooking school in Arcachon, France, he worked every season in a different region of the country to continue gaining invaluable training. Four short years later, Olivier’s talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian and The Palazzo. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession is infectious, and in March of 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. In November of 2012 Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association. THE VENETIAN® THE PALAZZO® SANDS® EXPO WELCOME Stefan Peroutka Executive Banquet Chef The Venetian and The Palazzo Classically trained in his native Austria, Chef Peroutka’s inspiration and passion for cooking began at an early age.