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2019 Wedding Menus
2019 Wedding Menus An iconic destination for California Weddings. Let our creative team of chefs add culinary flair to your unforgettable day. 1401 South Oak Knoll Avenue, Pasadena, California 91106 USA T (626) 568 3900 F (626) 568 3700 langhamhotels.com/pasadena 2019 Wedding Package Inclusions The Wedding Package requires a minimum of 50 guests. Selection of Three Tray Passed Items Tableside Bread Service with Butter Plated Salad or Soup Course Plated Entrée Course Level 1 Wedding Cake with Complimentary Cake Cutting Champagne Toast Freshly Brewed Tableside Coffee, and The Langham Tea Selection Wedding Rehearsal White Floor Length Table Linens White Napkins Dishware, Glassware, Flatware Stage Dance Floor (Wood Parquet) Service Staff, Designated Banquet Captain $162.00 per Guest A Food and Beverage Minimum and venue rental will be applied to all event spaces. All prices are subject to a taxable 22% administrative fee and current sales tax. Prices are subject to change without prior notice. Wedding Menu offerings and pricing valid from July 1, 2019 to December 31, 2019 0619 - 2 - Wedding Menus Tray Passed Items Select three from the following Cold Hot Mezcal Compressed Watermelon Rumchata Caviar - V, GF Salmon Tartlet Kumamoto Oyster with Ponzu Plum Sake and Yuzu Tobiko Mini Beef Empanada with Black Bean Sauce Ahi Poke Sesame Blanket Vegetable Samosa with Mango Chutney - V, DF Pacific Baby Scallop Ceviche Cilantro Basket Fried Vegetarian Potstickers with Soy Dipping Sauce - V Sesame Macaroon Herb Smoked Trout Mousse - GF Housemade Breaded -
Banqueting Menu
Banqueting Menu The following provide a wide choice of dishes for banqueting, receptions and dinners. Please select one starter, one main course and one dessert for your party (this excludes special dietary requirements). The price of your three-course menu including coffee and truffles, is determined by your choice of main course and all dishes can be adapted to suit individual requirements. STARTERS Tomato & Red Pepper Soup topped with crumbled Feta Cheese (v) Wiltshire Ham Hock & Parsley Terrine, Homemade Piccalilli, Seeded Crostini White Onion, Thyme & Cheddar Soup, Parmesan Crostini (v) Chicken Liver Parfait, Marinated Pear, Picked Walnut & Port Jelly Plum Tomato, Mozzarella, Basil Pesto and Cracked Black Pepper (v) Warm Goat’s Cheese & Red Onion Marmalade Tart, Pickled Pearl Onions, Lambs Lettuce (v) Fried Halloumi Cheese, Lime & Caper Vinaigrette and Watercress (v) Traditional Smoked Salmon, Capers, Lemon in muslin, Brown Bread & Butter Smoked Duck Salad, Spiced Orange, Rocket Leaves, Toasted Pine Kernels Classic Prawn Cocktail with Bloody Mary Sauce Melon, Prosciutto & Raspberries Ginger & Coriander Crab Cakes, Crispy Seaweed, Sweet Chilli Sauce Smoked Salmon and Crayfish Roulade, Pickled Cucumber, Crème Fraîche and Dill MAIN COURSES £37 Grilled Chicken Supreme, Lemon & Tarragon, Mushrooms, Lemon Mash Peas & Lettuce Traditional Roast Chicken, Sage & Onion Stuffing, Roast Potatoes and Vegetables Roast Loin of Wiltshire Pork, Apricot, Apple & Sage Stuffing, Roast Potatoes and Vegetables Grilled Salmon Fillet, Braised Fennel, Crushed New Potatoes, Orange & Chive Butter Sauce Slow Cooked Daube of Beef, Colcannon Potato, Glazed Carrots and Broccoli Roasted Squash Risotto, Red Peppers and Rocket (v) Aubergine, Tomato, Courgette & Feta Moussaka, Mixed Leaves (v) Roast Breast of Wiltshire Turkey, Pigs in Blankets, Chestnut Stuffing, Roast Potatoes and Vegetables Wild Mushroom Filo Parcel, Pilau Rice, White Wine Velouté (v) Please note: Some dishes may contain nuts. -
Wedding Meal
AT LINSKILL Wedding Meal STARTERS Soup Choice plus Warm Crusty Roll Luxury Prawn Cocktail Garlic Mushrooms on Seasoned Toast Pate Choice with Red Onion Chutney and Toasted Baguette Spring Rolls with Asian Coleslaw and Dip MAINS Served Buffet Style Choice of Meats Served with Potatoes and Vegetables Classic Chicken Chasseur Sirloin Beef Bourguignon Slow Cooked Lamb and Rosemary One Pot Creamy Pork and Mushroom Casserole Cod and Chorizo Stew Roasted Mediterranean Vegetable Crumble DESSERTS Raspberry Panna Cotta Sticky Toffee Pudding Salted Caramel Cheesecake Banoffee Cream Pie Chocolate Praline Profiteroles Apple and Gooseberry Crumble £15.95 PER HEAD AT LINSKILL Wedding Menu CANAPES Smoked Salmon Blinis with Crème Fraiche and Dill Cheese Scone with Parma Ham and Stilton Mini Tomato Basil and Feta Cheese Tarts Thai Rice Crackers with Oriental Coleslaw Chilli Beef Nachos with Sour Cream and Jalapenos Garlic Mushroom Tarts with Melted Parmesan 3 PER PERSON £4.50 ADD EXTRA CANAPES FOR £1.25 EACH PER PERSON AT LINSKILL Buffet Menu SANDWICH SELECTION Scotch Eggs Pork Pies Plate Pies Deep Filled Quiche Sausage Rolls Chicken Goujons Mini Pizzas Onion Bhajis Crisps, Pickles, Cheese Cocktail Sausages Chicken Satay Spring Rolls BUFFET A CHOOSE 8 ITEMS FOR £4.50 BUFFET B CHOOSE 10 ITEMS FOR £5.50 BUFFET C ALL ABOVE ITEMS FOR £6.50 ADD ANY OF THE FOLLOWING HOT OPTIONS FOR 50P PER HEAD Roast Potatoes, Thick Cut Chips or Potato Wedges AT LINSKILL Hot Fork Buffet Chilli Con Carne Shepherds/Cottage Pie Chicken Tikka Masala/Korma/Thai Sweet and Sour King -
6511.Wedding Menus R4
wedding menus HORS D’OEUVRES Beef • All American Micro Burger, aged cheddar, pickle, secret sauce • Black and Bleu Kobe Beef Burger, onion jam, tomato pickle • Mini Reuben, chopped cole slaw, 1,000 island dressing • “Steak & Eggs,” beef tenderloin, red onions, capers, whipped egg • Steak House Pizza, Gorgonzola creamed spinach, sliced steak • Prime Beef Carpaccio, on scallion potato pancake • “Steak Frittes,” cognac peppercorn sauce • Steak Dijonaise, with caramelized onions and toasted garlic bread Chicken • Pulled Chicken Nacho, pico de gallo, quesa fresca • Chicken Salad Profiterole, chopped celery, red grapes • Deviled Eggs, your choice of smoked paprika or white truffle • Chicken Arrabbiata Pizzetta, with spicy marinara • BBQ Chicken Quesadilla, aged cheddar, sour cream and salsa • Curried Egg Salad, on toast • Ginger Chicken Cake, sesame vinaigrette • Free Range Turkey, sun dried tomato scone and garlic aïoli Pork and Lamb • Double-Cut BLT Bites • Parma Prosciutto and Melon, black pepper biscotti • Roasted Garlic Crostini, fava beans, Parma ham • Lamb Lollipops, feta crust, cucumber relish • Pepperoni Pissaladiere, with tomato fondue and provolone cheese • Cure 81 Ham, baby pickles and beer cheese toast • “Monte Cristo,” tempura fried ham and turkey sandwich with raspberry jam Fish • Salmon Gravlax, on pumpernickel toast, salmon roe, crème frâiche • Smoked Trout Bellini, with horseradish remoulade, hackleback caviar • Smoked Salmon Stack, tarragon mayonnaise, bread & butter pickle • Baja Crab Tostada, with guacamole and Lucia’s salsa -
Lunch & Dinner Menu
S U M M E R M E N U B A R S N A C K S Homemade Bread and Marinated Olives 9,14 3.50 Pork Sausage Scotch Egg, Apple Sauce 3,13,14 5.00 Angel Fried Chicken Drumsticks, Sweet Chilli Sauce 3,9 4.00 Crispy Fried Halloumi Chips, Tomato and Pepper Salsa 5 3.50 S M A L L P L A T E S Twice Baked Garden Pea and Smoked Applewood Cheese Soufflé, Parmesan and Marley Cote Cream 7.50 (v)3,5,14 Home Cured Chalk Stream Trout, Cauliflower, Lemon Curd and Roquette Oil 3,4,5 7.50 Pressed Ham Hock Terrine, Proper Pease Pudding, Honey and Mustard Dressing 7,9 7.50 Roasted Plum Tomato Soup, Basil Crème Fraiche and Homemade Bread (v) 5,6,9,14 6.00 Avocado, Tomato, Watermelon and Green Chilli Salad, Toasted Pine Kernels(V) 7.50 Spiced Brown Crab, Pea and Pistachio Bavarois, Grapefruit Jelly 1,4,5,6,13 9.00 ‘Minsteracres’ Courgette and Spring Onion Fritter, Soft Poached Egg, Warm Tomato Salsa (V)3,5 6.50 L U N C H T I M E L I G H T S ( 1 2 - 3 P M ) Pulled 8 Hour Cooked Smokey Beef Brisket, in its Own Sticky Dark Ale and Treacle Juices, Crisp Lettuce, 9.00 Tomato, Dill Pickle, in Homemade Bun 6,7,9,14 Rainbow Orzo Panzanella Salad, Shaved Parmesan (V)5,14 8.50 The Ultimate Fish Finger Sarnie, Chunky Tartar Sauce, in Homemade Bun 3,4,7,9,14 9.00 Soy and Ginger Marinated King Prawns, Sesame Salad and Oyster Vinaigrette 1,2,8,9,12 9.50 ‘Angel Board’ Ham Hock, Pease Pudding, Pickled Vegetable, Mature Cheddar, Carrot Chutney, Scotch Egg, 14.50 Salad, Crusty Bread 3,5,9,14 Parma Ham Wrapped Cod Loin, Bronze Fennel, Summer Vegetables, Lemongrass Jus 4,5,6,14 9.50 Roasted -
Sunday Roasts
Table In season Sourdough loaf, radishes £3 Pigeon Artichokes Fallow deer Sprouting broccoli Claudio’s big green olives £4 Wild boar Celeriac Crispy pig’s ears, apple sauce £5 Kid goat Turnips King cabbage Devilled whitebait, gribiche £7 Dabs Pouting Rhubarb Welsh Dragon Scotch egg, mint yoghurt £7.50 Blood orange Mussels Black pudding croquettes, Guinness sauce £7.50 Crab STARTERS White onion and cider soup £6 Yorkshire pigeon ‘bomb’ £8 Herring roes on toast, chilli and capers £9 British black quinoa, crispy kale and pickled kohlrabi salad, Spiced Devonshire goat terrine, whipped goat’s curd £8.50 Potted ray wing, fennel slaw £9.50 hazelnuts £8.50 Braised oxtail, tongue and pearl onions on toast £9.50 Sizzling Isle of Man Queenie scallops, bacon and garlic £14.50 Baked Tunworth cheese, walnut crust, fennel toast £12.50 FROM THE ROTISSERIE FROM THE GRILL DISHES BILLINGSGATE Sunday Roasts 45 DAY AGED CUMBRIAN STEAKS chips, rotisserie gravy Minced deer and potatoes £19 Market Fish £MP Half or whole Suffolk free range chicken, Brace of Brixham dabs, lemon and caper sage stuffing, bread sauce £23 / £45 Retired dairy cattle bavette 180g £24 Wild boar collar, Jerusalem artichokes, walnut and cider sauce, trotter hot pot £24 burnt butter £17.50 Roast leg of Herdwick mutton, mint jelly £23 Longhorn rump 200g £28 Jugged rabbit, creamed mashed potatoes, Roast Torbay gurnard, crushed new potatoes, 45 day aged Longhorn rump, horseradish Shorthorn sirloin (on the bone) 300g £32 cabbage and bacon £26 grilled fennel, wild garlic butter sauce £24 cream -
Download the Events Menu
Menus August 2019 – July 2020 Contents University of Birmingham | Conferences & events is ready to Breakfast 4 provide you with exceptional meeting spaces, and a delicious range of food for all events – no matter how large or small. Refreshments 5 Our friendly team will go the extra mile to take the stress out of Sweet treats 7 your event preparations. We cater for all needs – including all dietary requirements. Our Buffets 8 chefs can also create dishes to satisfy the needs and tastes of Finger buffet selector 10 all customers. All you ever need to do is ask. Cold fork buffets 12 Hot fork buffets 14 Beyond the buffet 18 Canapés 19 Dinners (Great Hall and Staff House) 20 Prices are exclusive of VAT unless otherwise stated. Street Food 24 Let a member of the team know if you have any food allergies or dietary requirements. Grill 26 To make a booking, or to chat to a member of the team about your event, please call 0121 415 8400 or email [email protected] (v) suitable for vegetarians | (vg) suitable for vegans | (gf) gluten free 2 3 Telephone: 0121 415 8400 Breakfast Refreshments Hot Drinks Cost per person Freshly-brewed tea and coffee £2.25 Fairtrade ground coffee and tea served in flasks Herbal tea and hot chocolate £2.25 Selection of herbal tea infusions, hot chocolate sachets and hot water Why not add Biscuit selection, including gluten-free options £0.75 Cold Drinks Cost Mineral water in a glass bottle 1 litre £3.85 per bottle Minimum order 10 A choice of still or sparkling including VAT Bottle of water 500ml -
Weddings at Chiswell Street Dining Rooms.Pdf
WEDDINGS AT CHISWELL STREET DINING ROOMS & THE MONTCALM LONDON CITY HOTEL Congratulations on your engagement and we are delighted that you are considering hosting your wedding reception at Chiswell Street Dining Rooms. Do note that we are also licenced for civil ceremonies and would be delighted to discuss this further with you. We have the opportunity over the weekends to hire out the entire venue for wedding parties. We can seat up to 100 people overall (60 people in the main dining room, 20 in the snug area, 20 in the bar area). Alternatively we can provide a buffet for up to 200 guests. You will have exclusive use of the entire restaurant and bar. Housed within the famous old Whitbread Brewery building, now the Montcalm City five star hotel, the restaurant and bar has been designed with an elegant and luxurious feel bringing country living to the city. Then in the evening, we move the party to the Samuel & Cornwallis for an evening of dancing and celebration! I have attached a selection of current menus for you. If you hire the venue exclusively, we would organise a tasting with you and your partner chef will also be present to answer any questions on the dishes. At the same time, we will recommend suitable wines to match your preferred food choices and you will try these too. Please find the wine list attached. We can assist you as much or as little as you prefer with all aspects of your day including flowers, wedding cake, photography and all different kinds of entertainment. -
Corporate Catering and Events Meeting Fundamentals
Corporate Catering and Events Meeting Fundamentals All business meetings require a basic package and then food and beverage options are added to fit your needs. Services Include: • Room set up with skirted tables • Linens • Copies (based on availability) • Outgoing & incoming faxes • Conference call set up and coordination • Video conferencing • Wireless internet access $300 per meeting of up to eight hours for up to twenty people. There is an additional fee of $300 for every twenty people added. Services Available for an additional cost: • Bottled Water • Snacks • Custom Two Pocket Folder with note paper and pens • Flip Chart • Easels (up to 6) • Overhead Projector • Projector Screen • Valet Parking • Coat Check Attendant 2 Table of Contents Breakfast Buffets Morning Breaks 4 5 Afternoon Breaks 6-7 Lunch Dinners 8-9 10-11 Breakfast Buffet Breakfast (Choose 1) Buffet Early Riser $22 Fresh Start $18 Fresh Sliced Seasonal Fruit Fresh Sliced Seasonal Fruit Yogurt Cream Cheese, & Apple Cinnamon Danish Cream Cheese, & Apple Cinnamon Danish Assorted Bagels Applewood Smoked Bacon Plain & Flavored Cream Cheese Smoked Sausage Link Muffins Scrambled Eggs Fruit Preserves & Jelly Crispy Hash Browns Orange & Cranberry Juice French Toast Freshly Brewed Regular & Decaffeinated Coffee Orange & Cranberry Juice Specialty Tea Freshly Brewed Regular & Decaffeinated Coffee Specialty Tea Enhancements(call for pricing) The Executive $25 Fresh Sliced Seasonal Fruit Oatmeal with Brown Sugar, Raisins, Nuts & Honey Yogurt Swedish Pancakes with Berries Homemade -
Table of Contents Supplementary Methods
Supplementary Information for: Order of meals at the counter and distance between options affect student cafeteria vegetarian sales Emma E. Garnetta,1, Theresa M. Marteaub, Chris Sandbrookc, Mark A. Pillingb, Andrew Balmforda a Department of Zoology, University of Cambridge, CB2 3EJ, UK; b Behaviour and Health Research Unit, University of Cambridge, Institute of Public Health, CB2 0SR, UK; c Department of Geography, University of Cambridge, CB2 1QB, UK 1 To whom correspondence may be addressed. Email: [email protected] , [email protected] This file contains Supplementary Methods, Supplementary Discussion, Supplementary Figures S1 to S4 and Supplementary Tables S1 to S11. Table of Contents Supplementary Methods ...................................................................................................9 Variables included in the model ................................................................................................ 9 Power analyses ........................................................................................................................ 9 Sensitivity analyses ................................................................................................................ 10 Vegetarian Sales: detailed model outputs ....................................................................... 10 Supplementary Discussion .............................................................................................. 14 Supplementary References............................................................................................. -
Hot Sandwich Menu Until 3Pm
Moorhouse Farm Favourites until 3pm Hot Sandwich Menu until 3pm Morning Breakfast ( served until until 11.00am) Bacon Sandwich made with Moorhouse dry cured bacon £3.95 Bacon, egg, sausage, mushrooms, baked beans, toast £6.95 Sausage and Onion Sandwich, Two thick Pork Sausages Moorhouse Farm Beef Burger on lettuce & tomato in a from our own butchery £3.95 seeded bun, served with chunky chips and coleslaw £5.95 Our Hot Beef Sandwich, made with home grown Topside, Home made Pie of the Day with a puff pastry lid, peas, mushrooms, onions and gravy £5.95 carrots & either potatoes or chunky chips £5.95 Hot Pork Sandwich , Stuffing and Apple Sauce £5.95 Quiche of the Day served with salad and new potatoes £5.50 Ham or Tuna Panini with Melted Cheese £5.95 Home made Soup of the Day, with a warm crusty roll £3.95 Extra Bowl of Chips £2.50 Home made Soup of the Day with Cheese Scone £4.25 Fish & Chips, Fiscakes, Fish Finger Baguette Freshly Made Sandwiches locally baked white / brown bread £3.95 Available Every Friday Freshly Made Salad £ 5.75 All Day Treats Salad and Sandwich options Cheese or Fruit Scone with butter £1.75 Moorhouse Ham and home made Pease Pudding with jam £1.95 or jam & cream £2.25 Cheddar Cheese & Pickle Tea cake or Toast with butter £ 1.75 and jam £1.95 Thinly sliced Moorhouse Beef & Mustard Mayo A selection of delicious Home Made Cakes and Biscuits Tuna & Sweetcorn are individually priced at the Counter Having made your selection please place your order at the counter and we will serve your hot food at the table Young Farmers’ -
1938 Lookout Cookbook
THE LOOKOUT COOKBOOK INTRODUCTION The idea back of this book is to furnish tried and approved recipes in amounts suitable for one or two men which can be prepared from the food furnished the lookouts. The persons who furnished recipes were requested to refrain from calling for any food supplies not furnished. The book was tried out by nearly a hundred lookouts, smokechasers, small crews, etc., during the 1937 season and their comments and suggestions are included. The thanks of Region One is extended to the following people who have helped by furnishing recipes: Mrs. M. B. Mendenhall Mrs. Wesley W. Scott Mrs. R. C. Paullin Mrs. Robinson Mrs. Jesse Morrison Mrs. H. C. Harris Mrs. Robert Strong Mrs. H. K. Harris Mrs. H. G. Smith Miss Ruby Olson Miss Dorothy Porter Miss Betty Cox Miss J. Marie Schaff Miss M. Edythe Wade Miss Yvonne Mintline Mr. A. H. Abbott (signed) O. C. Bradeen, Regional Supply Officer. Issued June 1, 1938 The Lookout Cookbook, 1938. U.S. Forest Service, Region One i CONTENTS INTRODUCTION...................... HOUSEHOLD SUGGESTIONS.................. 1-2 FOOD FACTS....................... 3-6 How to Use Left-Overs............... 3 Why Custards Whey or Curdle............ 4 Directions for Mixing Custards........... 4 How to Use One Recipe in Different Ways...... 5 Measurements.................... 5 BREADS......................... 7-10 Biscuits...................... 7 Sweet Potato Biscuits............... 7 Corn Bread..................... 7 Yeast Bread.................... 7 French Toast.................... 8 Fluffy French Toast................ 8 Hot Cakes..................... 9 Griddle Cakes................... 9 Cinnamon Toast................... 9 Fried Bread.................... 9 Hot Cakes..................... 9 Muffins...................... 10 Sourdough Bread.................. 10 SANDWICH SUGGESTIONS.................. 11 SOUPS..........................12-13 Bean Soup....................