Entreés Side Dishes / Salad Bar Appetizers
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Commander's À La Carte Dinner Menu Chef Tory's
Commander’s à la Carte Dinner Menu A Selection of Artisanal Cheese A tasting of warm pecan biscotti, honeycomb, preserved fruits and candied nuts with sticky Cabernet syrup Appetizers Selection of One 10.00 ▫ Two 12.00 ▫ Three 14.00 Shrimp & Tasso Henican Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, ~The Chef’s Playground~ Signature Series of Flavors from the Commander’s Kitchen Team 5 pepper jelly and Crystal hot sauce beurre blanc 11.50 Crab & Cauliflower Oyster & Absinthe “Dome” Cauliflower velouté with melted Brie, Choupique caviar & Champagne crema Plump oysters poached with bacon, artichokes, French absinthe Henriot Souverain Brut, Reims, Champagne, France and a splash of double cream ~ Presented under a flaky pastry shell 13.50 Shrimp & Tasso Henican Louisiana Legacy Sirloin Carpaccio Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, Kumquat marmalade, crispy capers, shaved Vidalia onions, 5 pepper jelly and Crystal hot sauce beurre blanc ciabatta crostini and grilled lunchbox chili peppers 13.00 2013 Reinhold Haart Riesling Kabinett, Piesporter, Mosel, Germany Spicy Ginger, Molasses & Rum Braised Pork Belly Pork Belly Garlic & red chili spiced Brussels sprout leaves, butternut squash purée, Crispy Brussels sprout leaves, butternut squash purée, gingersnap cookie gremolata, chicory and a sauce made from gingersnap cookie gremolata and smokehouse sauce the smokehouse drippings 14.00 2005 Château d'Epiré Savennières, Loire Valley, France Foie Gras & Champagne Snails & Tails Black skillet roasted -
Dinner Lunch Breakfast
Breakfast Lunch Dinner Mon-Fri 6:30-11:00am • Sat & Sun 7:00-11:00am Mon-Fri 11:30am-2:00pm Thurs 5:00-9:00pm • Fri & Sat 5:00-9:30pm Mon-Fri 6:30-10:30am Mon-Fri 11:30am-1:30pm GRANDE DINNER BUFFET Bountiful Breakfast Buffet Weekday Buffet Enjoy carved prime rib made to order, Chef’s seafood, chicken entrée, Our breakfast buffet offers you scrambled eggs, bacon, sausage, breakfast potatoes, Enjoy crisp garden greens, garden-fresh vegetables, freshly prepared salads, fruit, potatoes and vegetables, crab bisque, soup du jour, salad bar and desserts ......29.95 fresh seasonal fruits, pastries, doughnuts, muffins, cold cereals, steel-cut assorted breads and delicious soups. Then help yourself to the Chef’s daily oatmeal and yogurt. Served with coffee, tea, milk and juice ...........................14.95 hot entrée and vegetable. Finish your meal with a tasty homemade dessert .....13.95 The Executive Buffet Soup, salad and dessert bar ...........................................................................10.95 Includes fresh fruit, steel-cut oatmeal, cereal, yogurt, English muffins ENTRÉES and bagels. Served with coffee, tea, milk and juice ...........................................9.95 All entrées include soup, salad bar and dessert bar. ALADS S Jumbo Stuffed Shrimp ............................................................25.95 LIGHT FARE Cobb Salad ............................................................................ 10.95 Broiled jumbo Gulf shrimp stuffed with lump crabmeat, with lemon remoulade sauce. Chicken, carrots, eggs, tomato, cheddar cheese and bacon, finely chopped Fruit Festival ........................................................................... 7.95 Broiled Lump Crab Cakes ......................................................26.95 Fresh sliced seasonal fruit served with berry yogurt. and mixed with fresh greens. Seasoned lump crab cakes blended with our Chef’s special recipe of seasoning. -
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
Type of Meal
TYPE OF MEAL Breakfast: It is the first meal of the day served between 7 and 10.am. It offers all kinds of dishes that are suitable for the breakfast. Continental breakfast, English breakfast, American Breakfast and Indian breakfast menus are the commonly found menus. It may be in the form of table d’ hotel and a- la carte. Continental Breakfast: It is also termed as simple breakfast. It generally includes only bread and rolls with butter an preserves. Breakfast rolls include croissant, brioche, Vienna rolls. Etc . Preserves include Jam, marmalade and honey but honey is not placed on the table unless it is required. Term used in continental Breakfast Café complet- continental breakfast with coffee Café simple- only coffee with nothing to eat The complet- Continental breakfast with tea The Simple- Only tea, with nothing to eat. English Breakfast: It is heavy breakfast including the Fruit juices, stewed fruits, breakfast cereals , eggs, fish , meat, breads and beverages. Though the English breakfast is quite heavy traditionally, limited dishes are preferred by the guests. American Breakfast: American breakfast is neither too heavy nor light. It usually consist of eggs, juice, Bacon or sausage, toast or hash brown potatoes. It includes juice/ Fresh fruits, breakfast cereals, eggs to order, waffle/ pancake served with syrup and honey, choice of breads with butter and preserves. Coffee is the most preferred beverage. Chilled water is served before breakfast. Indian Breakfast: India is the land of varied culture, language and also of varied eating habits, Parathas, stuffed paratha, poori, masala etc are commonly served dishes in the North during breakfast along with bread and rolls, egg preparation. -
Usage Project Final Report – Dinner/Supper
The University of British Columbia Usage Project Final Report - Dinner/Supper ENGL 321 Prof. Elise Stickles April 19 2020 Introduction: In contemporary North American society, people often grow up familiar with describing their meals for the day as breakfast, lunch, and dinner in chronological order. Breakfast makes for the morning meal, lunch describes the meal taken in the noontime or afternoon period, dinner is what we call our evening meals. However, if one examines the history of naming our meals, an interesting discrepancy emerges; the evening meal was not always known as “dinner”. According to the Guide to Canadian English Usage by Margery Fee and Janice MacAlpine (2011), the term “dinner” used to refer to a different meal eaten at a different time. Dinner was a large meal at noon for those working in heavy labor during the day, as its timing allowed for them to make use of the energy and nutrition effectively while burning off any excess. Instead of “dinner”, the term “supper” was used to denote the evening meal. Unlike the large portions and servings of the midday dinner meal, the evening supper was a light meal intended to curb any cravings and let one’s body settle down to relax before the night. Examining usage guides also yields that temperature matters in the usage of “dinner” and “supper”, as the former denotes a warmer, heavier meal while the latter denotes a colder, lighter meal. Nowadays, these meanings have changed as people’s lifestyles have developed and working hours have become more variable. We were interested in seeing how contemporary usage of both terms played out in usage across Canada as well as in America and Great Britain. -
Good and Cheap – a SNAP Cookbook by Leanne Brown
A SNAP COOKBOOK GOOD AND CHEap LEANNE BROWN Introduction ....................5 Salad ...............................................28 Broiled Eggplant Salad ....................................29 Kale Salad ......................................................30 Taco Salad ......................................................32 Text, recipes, design, Beet and Chickpea Salad ................................33 and photographs by Tips .......................................................6 Cold and Spicy Noodles ..................................34 Leanne Brown, in Apple-Broccoli Salad .......................................36 fulfillment of a final project for a master’s degree in food studies at New York University. Pantry Basics .................8 Soup ..................................................37 I am indebted to Corn Soup .....................................................38 other cooks whose Butternut Squash Soup ..................................40 recipes have guided Dal ................................................................42 me, and all those Methods .....................................9 friends, professors, and classmates who supported me. Snacks and Small This book is distributed Staples .........................................10 under a Creative Tortillas .........................................................11 Bites ..................................................43 Commons Attribution Rotis ..............................................................12 IDEAS Yogurt Smash! ..................................... -
BREAKFAST LUNCH | DINNER Chicken Wrap 10.00 Spinach Tortilla / Aioli / Romaine Lettuce / Tomatoes / Diced Chicken Available from 7:00 A.M
BREAKFAST LUNCH | DINNER Chicken Wrap 10.00 Spinach Tortilla / Aioli / Romaine Lettuce / Tomatoes / Diced Chicken Available from 7:00 a.m. - 11:00 a.m. Available from 11:00 a.m. - 11:00 p.m. Served with Chips Steel-Cut Texas Oatmeal 10.00 Craisins / Brown Sugar House Made Chips 13.00 B.A.L.T 10.00 Served with Roasted Salsa/Guacamole Bacon / Avocado /Lettuce / Tomato/White Cheddar Cheese / Mayo / Greek Yogurt Bowl 10.00 Cauliflower Dip 13.00 Served with Fries or Chips Berries / Granola / Honey Served with Warm Pita / Carrots / Cucumbers Fruit Cup 8.00 Strawberries/ Blueberries/ Cantaloupe Crispy Chicken Wings 13.00 Pork Street Tacos 16.00 Buffalo / BBQ / Dry Rub Pork / Cilantro Lime Slaw / Salsa Verde Pancakes 14.00 Served with Carrots / Cucumber slices / Ranch Canvas Chicken Sandwich 13.00 Blueberries/ Maple Syrup Grilled or Fried Chicken / Lettuce / Tomato / Pickles / Honey Mustard / Ciabatta Smoked Salmon Bagel 14.00 Shrimp Flatbread 13.00 Served with Fries or Chips Chive Cream Cheese / Tomato / Onion Tomato / Feta / Basil Oil Capers / Boiled Egg The Breakfast Sandwich 14.00 Croissant/ Over-Well Egg / Bacon /White Cheddar Cheese/Tomato Farro Salad 10.00 Classic Burger 16.00 Served with Breakfast Potatoes or Fruit Cup Farro/ Arugula/Green Apple/ Parmesan/ Parsley/ Basil/ Rosewood Ranch Wagyu Beef / Pickles / Lettuce / Onion / Tomato / Pecans White Cheddar Cheese / Omelette 14.00 Add Chicken + 7.00 Served with Fries or Chips + 2.00 Choice of Sausage / Mixed Cheese/ Bell Peppers Caesar Salad 10.00 Grilled Salmon 19.00 Tomatoes / Onions Romaine/ Caesar Dressing/ Parmesan Cheese/ Croutons Served with Cauliflower Puree & Farlow Salad Served with Breakfast Potatoes or Fruit Cup Add Chicken +7.00 Shrimp +8.00 Grilled Salmon +9.00 The Artist Breakfast 14.00 Choice of Two Eggs Your Way / Bacon or Sausage / White or Wheat Bread Served with Breakfast Potatoes or Fruit Cup Dial “0” to order. -
365 Creative Side Dish Recipes : a Side Dish Cookbook You Will Need Pdf, Epub, Ebook
365 CREATIVE SIDE DISH RECIPES : A SIDE DISH COOKBOOK YOU WILL NEED PDF, EPUB, EBOOK Judy Massa | 178 pages | 24 Nov 2020 | Independently Published | 9798570767997 | English | none 365 Creative Side Dish Recipes : A Side Dish Cookbook You Will Need PDF Book Last, but not least ratatouille is a scrumptious savory breakfast alternative. Nami, a self-titled "Japanese home cook based in San Francisco," shares her recipe for Sekihan, which features red Azuki beans. Birgit Hamm and Linn Schmidt. This is an excellent cookbook for busy cooks who need quick, easy recipes for week-night dinners. The website Immaculate Bites, dedicated to "Afro-Caribbean Recipes Made Easy," shares this recipe for a "spicy flavorful rice and beans combo flavored with onions, thyme, smoked paprika, and garlic. Share your post with your fan club! Ditch your traditional potato gratin recipe this year and try hasselbacking - a technique that gets your potatoes perfectly crispy on the outside and tender on the inside. The detailed ingredient list offers a wealth of options designed to help a cook make the dish still work with what's on hand. Furthermore, it is also a type of stew that gets better with every passing minute. Healthy Potato Salad. Our family loves sweet Jell-O salads, crisp cucumber salad, and fruity, nutty salad dishes. Recipe: Camellia Brand. Related Articles. No matter what you do, it is easy to find ways to use left over pasta without your family knowing that you are eating left overs. Learn how your comment data is processed. Proof that baked potatoes don't have be loaded with calories and fat. -
Appetizers and Hors D' Oeuvres
Appetizers and Hors d’ Oeuvres “Preparing hors d’ oeuvres and appetizers uses skills from almost every section of the kitchen. Because they can consist of meat, poultry, fish, shellfish, vegetables, potatoes, grains, pasta, fruits, baked goods and sauces, they require a working knowledge of these foods and how they are prepared. ---Chef-Chef Todd Mohr Some commonly encountered hot hors d’ oeuvres: Filled Pastry Shells Savory (unsweetened) tartlets, choux puffs, or other small Guidelines for Preparing Hors d’ Oeuvres: dough products are most often baked to remove moisture content, then filled with warm meat, poultry, fish purees, They should be small, one to two bites or ragouts, garnished and served hot. They become soggy They should be flavorful and well seasoned, not overpowering quickly, so must be prepared as closely to service as They should be visually attractive possible. They should complement the foods to follow Brochettes / Skewers / Kabobs without duplicating flavors The secret to great hot hors d’ oeuvres is to let your imagination Hors d’ oeuvres brochettes are small skewers holding a be your guide, to keep the ingredients harmonious and, if the combination of meat, poultry, game, fish, shellfish or hors d’ oeuvres are to precede dinner, not to allow them to vegetables. They are normally baked, grilled or broiled duplicate the foods to be served or overpower them with and served with a dipping sauce. Soaking wooden excessively spicy flavors skewers in water before assembly can prevent them from burning. To provide a comprehensive list of hot hors d’ oeuvres would be virtually impossible, as this list would be limit-less. -
Fav Orite Foo Ds
Newsletter Date The 4-H Favorite Foods contest is a contest open to all 4-H members currently taking any foods, bread, food preservation or Exploring 4-H project. The reasons for holding this activity are: 1. Increase knowledge of the importance of good nutrition and create an interest in improving food standards. 2. Help 4-H club members improve skills in food preparation and display. 3. Encourage originality, creativity, initiative and poise in the 4-H member. 4. Develop wholesome attitude, character and personality traits. Member prepares dish at home and brings it and a place setting to the con- test site. AGE DIVISIONS Cloverbud: Ages 5-7 (note special requirements) Junior: Ages 11-13 Beginner: Ages 8-10 Senior: Ages 14-19 RULES The following general 4. Finished food will be rules apply to all contest displayed at a place 6. Time will be provided participants. setting for one person: to allow contestants and parents to view and 1. Recipe must be suited to a. Space provided is photograph the place the age and project of the approximately 29" wide settings before and after x 29" deep. contestant. Older 4-H’ers the announcements of or more experienced 4-H’ers winners. Tasting will be b. Dishes, glasses, will be expected to prepare H flatware, etc. should be at your own risk. - more challenging dishes. selected from what is Cooperative Extension will not take any 2. Participants must do all available or borrowed. responsibility for risks the food preparation, taken in tasting. cooking and table setting c. Crockpots can be without help. -
A La Carte Dining in a Banquet Setting
À la Carte Dining in a Banquet Setting: Is it Feasible? By Peter Szende and Ally Rung Winter 2018 By Peter Szende and Ally Rung For many decades, à la carte dining has been viewed as a completely separate service style only used in full-service restaurants, without a place in the traditional banquet–style setting typically seen in hotels and cruise ships. However, many contemporary ocean liners and hotels are changing that perspective. This calls for further investigation into the practices and technology the industry is beginning to adopt and exploration of how this translates into the customer experience. Cruise Dining When one thinks of dining options on cruises, a vision of large ballrooms with round tables arranged throughout two floors and servers moving between the floor and kitchen comes to mind. What most do not conceptualize is that dining in a large banquet setting among hundreds of other guests and being presented with a non-banquet style menu is quite a task for the staff. With this in mind, the question arises, how is this possible? How are these ballrooms and kitchens able to provide guests with a menu that allows for choice amongst a handful of appetizers, entrees, and desserts? One would think that with so many guests to feed, a menu with multiple items to choose from would be out of the question. Instead, the culinary geniuses on board these cruise ships have mastered the art of preparing hundreds of customized dishes for the hungry guests—true mastery of à la carte dining in a banquet setting. -
Dining Etiquette Q & a from Virginia Tech Career Services
Dining etiquette The layout 1. Dinner plate: At the center. When finished eating, do not push the plate away from you. Place both your fork and knife across the center of the plate, handles to the right. Between bites, your fork and knife are placed on the plate, handles to the right, not touching the table. 2. Soup bowl: May be placed on the dinner plate. If you need to set your soup spoon down, place it in the bowl. Do not put it on the dish under the bowl until finished. 3. Bread plate: Belongs just above the tip of the fork. Bread should be broken into bite -sized pieces, not cut. Butter only the piece you are preparing to eat. When butter is served, put some on your bread plate and use as needed. 4. Napkin: Placed to the left of the fork. Sometimes placed under the forks or on the plate. 5. Salad fork: If a salad fork is to be used, you will find it to the left of the dinner fork. 6. Dinner fork: Placed to the left of the plate. If there are three forks, they are usually salad, fish, and meat, in order of use, from outside in. An oyster fork always goes to the right of the soup spoon. 7. Butter knife: Placed horizontally on bread plate. 8. Dessert spoon: Above the plate. 9. Cake fork: Above the plate. 10. Dinner knife: To the right of the plate. Sometimes there are multiple knives, perhaps for meat, fish, and salad, in order of use from outside in.