Breakfast Vietnamese Cuisine Lunch

Total Page：16

File Type：pdf, Size：1020Kb

Menu Breakfast EGGS ON TOAST (V) HOUSE-HASH Poached, scrambled or fried on ciabatta with House-made hash with poached eggs and hollan- house-made relish $10 daise sauce w Add bacon extra $5 - Salmon $21 –Bacon $20 –Spinach $19 CREAMY MUSHROOMS ON TOAST (V) EGG BENEDICT Toasted almonds, pickled red onion, garden Poached eggs w honey ciabatta & hollandaise herbs & truffle olive oil $16 sauce w *Vegan option available - Salmon $19—Bacon $18—Spinach $17 BUTTERMILK PANCAKES (V) THE GRILL -Bacon, berry compote & maple syrup $18 Bacon, poached eggs, creamy mushrooms, kran- - Banana and nutella $17 sky, sauté spinach, house-made hollandaise and house-hash $22 Or ½ $15 HOUSE-MADE GRANOLA (V) FRIES (w ketchup & aioli) $10 yoghurt, seasonal fresh fruits & berry compote Add cheese $2 $15 Add pulled pork $4 Replace ciabatta with house-made potato hash (GF) or Gluten-free bread $2 Vietnamese Cuisine Lunch PHO BO (GF) BANH XEO (GF) Vietnamese classic breakfast—Vietnamese beef Savoury rice pancake, stuffed with prawns, bean noodle soup cooked in a beefy delicious broth sprouts, coriander & sweet chilli dipping sauce $20 topped with fresh herbs $18 BUN THI NUONG (GF) MINCE ON TOAST Grilled chicken, vermicelli noodles, roasted pea- Beef minced on ciabatta w poached eggs and fresh nuts, fresh mint, pickled daikon & Vietnamese herbs $16 dressing $20 VIETNAMESE PLATTER BBQ PORK GRILLED CHEESE SANDWICH Plate with spring rolls, summer rolls, chicken roti Grilled Swiss & Cheddar cheese served with BBQ wrap & dumpling served with side of salad $15 pulled pork & fries w sourdough $20 -$22 This plate can be share between two people add-on bacon $5, mushrooms $4, spinach $4, single hash $2, hollandaise $2, avocado $4 (when available), kransky $4, Please ask our friendly staff if you have any dietary requirement or allergic we will do our best to accommodate it to you. We use free range eggs (GF) Gluten Free— (V) Vegetarian .

Copy Link

Recommended publications

The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
[Show full text]
Luxury Culinary Tours Vietnam: 28Th February – 7Th March 2018 8 DAYS / 7 NIGHTS
Luxury Culinary Tours Vietnam: 28th February – 7th March 2018 8 DAYS / 7 NIGHTS Authentic Flavour Filled Food Adventure FULLY ESCORTED FROM HO CHI MINH CITY TO HANOI BY TANIA SIBREY FROM FOOD I AM & A NATIONAL TOUR ESCORT IN VIETNAM Wednesday 28th February 2018: Ho Chi Minh City Day 1 In the city formerly known as Saigon, Art Deco treasures, magnificent French colonial buildings and traditional Chinese temples abound. Upon independent arrival to HCMC check into your Luxury hotel. Meet Tania (Food I Am) 6.30pm at the hotel rooftop bar and watch over the city lights of Ho Chi Minh City. Your culinary journey through Vietnam begins! Dinner tonight will be at a destination for gourmet food lovers. It won’t take you long to discover the diversity of Vietnamese cuisine! The subtle flavours of the food highlight the three regions of Vietnam. From the gentle flavour of the steamed rice rolls stuffed with pork and mushroom, hot rice flour cake with ground pork or the profound flavour of fresh water crab noodle soup to the noodle soup with steamed snail!! All leave a strong impression for the gourmet food lover. Meals: Dinner Accommodation: Luxury Accommodation Food I Am Luxury Culinary Vietnam Tour - Feb/Mar 2018 For bookings or further information, phone Tania on 0427 250 498 Thursday 1st Friday 2nd March 2018: March 2018: Ho Chi Minh City to Mekong Delta to Mekong Delta Hoi An Day 2 Day 3 After buffet breakfast at the hotel we will depart bustling Breakfast on the Mekong is something you will Ho Chi Minh City for the Mekong.
[Show full text]
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
[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]
25 Vietnamese Foods
Table of Contents Introduction �� 4 Where to stay in Saigon? �� 5 How You Can Help �� 6 1� Bánh mì �� 7 2. Ốp la �� 10 3. Phở �� 12 4� Bún riêu �� 15 5. Bún mắm �� 17 6. Bún bò Huế�� 19 7. Bún mọc �� 21 8. Hủ tiếu Nam Vang �� 23 9. Bún chả �� 26 10� Bánh canh cua�� 28 11. Bún thịt nướng �� 30 12. Bánh tằm bì �� 32 13. Bánh cuốn �� 34 14� Bánh xèo �� 36 15. Bánh khọt �� 38 16. Bột chiên��
[Show full text]
The Cuisine of Southeast Asia and Vietnam
The Cuisine of Southeast Asia Culinary Focus: Vietnam Curriculum Developed By: Café (Center for the Advancement of Foodservice Education) Ron Wolf, CCC, CCE, MA Mary Petersen, MS Curriculum Learning Objectives Individuals successfully completing this module will be able to: 1. Explain how the cuisines of Vietnam and Southeast Asia are distinctive from other Asian cuisines 2. Identify the key nations, religions and cultural practices that have influenced contemporary Vietnamese and Asian cookery 3. Understand how the geography and topography influenced the cuisine of these countries 4. Identify key ingredients, cooking methods, and equipment key to Vietnamese and Asian cuisine 5. Describe the key tastes and flavor sensations detected by the palate, and establish a flavor matrix, citing examples of each of these flavors used predominantly in Vietnamese cooking 6. Name prevalent foods and flavoring ingredients found in Vietnamese cooking 7. Prepare a variety of dishes from Vietnam and Southeast Asia 8. Source additional information, recipes and resources key to expanding your knowledge and appreciation for these cuisines and culinary influences 9. Describe ways in which Vietnamese dishes could be modified and incorporated onto a contemporary menu found in a variety of food settings in the United States 10. Highlight key health benefits, profitability potential and presentation appeal opportunities presented by Vietnamese menu items 2 Regional Overview of Southeast Asia: Vietnam, Thailand and Indonesia Southeast Asia Southeast Asia includes the countries lying south of China, east of India, and north of Australia. (See maps.) About the size of Europe, this area spans three time zones. All the countries within Southeast Asia share a similar climate due to the monsoons, seasonal winds.
[Show full text]
Indeks Glikemik EDITORIAL
Vol. 28 No. 1 Maret 2018 MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN Vol. 28 No. 1 Maret 2018 Hal. - 66 Vol. PENGEMBANGAN KESEHATAN MEDIA PENELITIAN DAN Indeks Glikemik EDITORIAL Pengantar Redaksi Salam hangat. Berjumpa kembali dengan Media Penelitian dan Pengembangan Kesehatan Volume 28 No.1 Maret 2018. Edisi kali ini hadir dengan delapan artikel pilihan. Sebagai pembuka, artikel pertama yang dibawakan oleh Mara Ipa, Endang Puji Astuti, Yuneu Yuliasih, Joni Hendri, dan Aryo Ginanjar yang berjudul "Kinerja Kader Kesehatan dalam Pengobatan Massal Filariasis di Kecamatan Cibeureum dan Cibingbin, Kabupaten Kuningan". Penelitian ini mengeksplorasi gambaran kinerja kader terhadap cakupan pengobatan massal di Kabupaten Kuningan. Artikel kedua yang berjudul "Observasi Klinik Guna Mengetahui Keamanan Jamu yang Digunakan untuk Diabetes Mellitus". Artikel ini ditulis oleh Fajar Novianto, Zuraida Zulkarnain, dan Tofan Aries Mana. Penelitian ini bertujuan adalah mengevaluasi keamanan dan tolerabilitas ramuan jamu DM pada orang sehat. Ramuan jamu DM terdiri dari simplisia daun salam (Syzygium polyanthum), sambiloto (Andrographis paniculata), kayu manis (Cinnamomum burmani), dan temulawak (Curcuma xanthoriza). Artikel yang ketiga pada edisi kali ini berjudul "Aspek Sosio Demografi dan Kondisi Lingkungan Kaitannya dengan Kejadian Leptospirosis di Kabupaten Klaten Provinsi Jawa Tengah Tahun 2016. Ditulis oleh Wening Widjajanti, Aryani Pujiyanti, dan Arief Mulyono. Tujuan ini bertujuan untuk mengidentifikasi aspek sosio demografi dan kondisi lingkungan yang berkaitan dengan kejadian leptospirosis di Kabupaten Klaten Provinsi Jawa Tengah. Artikel keempat dengan judul "Analisis Implementasi Kebijakan Pendayagunaan Sumber Daya Manusia Kesehatan di Puskesmas Daerah Tertinggal, Perbatasan dan Kepulauan (DTPK)". Tujuan artikel ini adalah menganalisis implementasi kebijakan pemerintah berkaitan dengan penentuan standar SDM kesehatan berbasis kompetensi dan pemberian insentif tenaga kesehatan di puskesmas DTPK.
[Show full text]
For Immediate Release
FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
[Show full text]
Vietnamese Cuisine to Become Tourism
Vietnamese cuisine to become tourism attraction TUN Travel - Once established, the national trademark “the World’s Kitchen” will draw people from all the five continents to explore Vietnam’s culture through local cuisine. Vietnamese food, with a wide range of delicious dishes bearing the hallmarks of each region, is close to all Vietnamese people and even satisfies those from other countries. Popular dishes appear on the menus of high-end hotels inside and outside the country. It’s very important to include cuisine in Vietnam tours development plans, especially for Hanoi which boasts plentiful and delicious dishes such as Pho (rice noodles served with beef or chicken), nem (spring rolls), bun thang (rice noodles with chicken, fried egg, lean meat pie, La Vong grilled fish pies, Thanh Tri steamed rice rolls, Ngu Xa rolled rice pancakes and Ho Tay shrimp cakes. Stressing the quintessence and unique cuisine of Hanoi, Pham Anh Tuyet, the owner of a restaurant on Ma May Street, said delicious food is the key to drawing tourists back to the country. She said that her restaurant is not only a place to introduce the gastronomy of Hanoi to tourists but also provides an opportunity for them to make Vietnamese dishes. “Tourists have an interesting experience here as they make food by themselves and enjoy it,” she said, adding many return to thank her after they have brought Vietnamese recipes to their countries. However, such a tourism model like Tuyet’s restaurant is not popular, although industry insiders recognize its advantages and attractiveness. How to develop the cuisine culture into a special tourism product and a national trademark is a hard question for tourism managers.
[Show full text]
Vietnam Food Culture
Fact Sheet Nutritional status 13% of households are food Vietnam Food Culture insecure.6 Vietnamese cuisine brings in elements of Chinese, French, and 29% of children under 5 and Indian cuisines, but maintains its own identity. women are anemic.7 1 in 5 children are short for age.7 40% of men and women are malnourished.6 Common deficiencies: vitamin A, iron, iodine, and zinc.6,7 Mortality rate for children under age 5 is 16 per 1,000 live births. Nearly 45% attributed to malnutrition.7 Market in Hue, Vietnam // © Quynhanh Do Traditional foods Daily meals consist of boiled Markets bring the community together rice, a bowl of stock with vegetables and a plate of meat, Markets bring a rich sense of community to cities and towns of fish or tofu and a plate of Vietnam.1 The markets open early. By 6 a.m., the streets are full of vegetables. Limes, chilis, and people in cafes, eating, cooking, or selling baguettes.2 Bữa ăn sáng herbs are always available.3 [breakfast] is bought at the market and eaten away from home.3 A common dish is xôi [rice with meat, mushroom, onion or shrimp]. The dishes are arranged on a round tray. No beverages are The markets close around 10 a.m. and open again around 4 p.m. for consumed before or during the women of the family to buy food for bữa trưa [lunch] and bữa tối meal to ensure enough room [dinner]. Snacks are commonly purchased at the afternoon market. to fill up on rice.3 After dinner, mobile vendors sell snacks of pho, won-ton soup or Meals are eaten with a pair of bún, a by-product of rice.3 chopsticks and a spoon.
[Show full text]
Vietnamese Herbs & Spices
Herbs & Spices Asian Basil Commonly known in the west as Vietnamese mint, it has a clove-like flavour that is generally stronger than the Mediterranean basils. This aromatic herb is always used in the Vietnamese National dish, Pho (pronounced fur). Vietnamese Coriander This long pointed leaf is identified with Vietnamese cuisine, and has a minty and slightly peppery flavoured leaf. Commonly eaten fresh in salads, noodle soups and with hot vit lon (fertilized duck egg). Lemongrass Lemon grass is widely used as a herb in Asian, particularly in Vietnam. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be added whole as this releases the aromatic oils from the juice sacs in the stalk. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. Saw-leaf Coriander/Herb An annual herb that is native to Mexico and South America, but is cultivated worldwide. It is used extensively in Vietnam as a culinary herb. This variety of coriander dries well, retaining good color and flavor - it is sometimes used as a substitute for cilantro, but has a much stronger taste. Medicinally, the leaves and roots are used in tea to stimulate appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases and as an aphrodisiac. Star Anise Star Anise is a star shaped fruit from a small evergreen tree or bush, native to Northern Vietnam and China.
[Show full text]
212-754-6500 Fax: 212-754-6711 Chris Dale [email protected] Aik Wye Ng [email protected]
CONTACT: M. SILVER ASSOCIATES Tel: 212-754-6500 Fax: 212-754-6711 Chris Dale [email protected] Aik Wye Ng [email protected] FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY -- In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating. Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. ? Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes.
[Show full text]