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Catering-Menu-2020-Final
P. 2 Sofitel Los Angeles at Beverly Hills Catering Menu A 24.75% taxable administrative fee (16.50% to banquet staff and 8.25% to banquet and catering management) and 8555 Beverly Boulevard prevailing California sales tax which is currently 9.5% will be applied to all food and beverage pricing. Los Angeles, CA 90048 Above pricing is based on per person unless indicated as per item. A charge of $250 plus administrative fee prevailing +1 310 358 5444 tax will be applied to all served meal functions consisting of less than 25 guests. All prices subject to change. CONTINENTAL BREAKFAST - $35 AMERICAN BREAKFAST - $48 PLATED BREAKFAST - $48 Maximum of 100 guests Up to 60 minutes of service Up to 60 minutes of service Mini Croissant & Chocolate Croissant, French Baguette, Assorted Additional hour of service $9.60 Mini Muffins Freshly Squeezed Orange and Cranberry Juice Freshly Squeezed Orange and Cranberry Juice Lavazza Coffee, Decaffeinated Coffee and Lot 35 Fine Teas, Half Smoothie Shooters Choice of Two Juices: Orange, Grapefruit, Cranberry, Apple, & Half, 2% Milk, Soy Milk, Almond Milk Fresh Seasonal Fruit and Berries Tomato or Pineapple Mini Croissant & Chocolate Croissant, French Baguette, Fresh Seasonal Fruit and Berries Choose 1 First Course Assorted Mini Muffins Scrambled Eggs with Fresh Chives Seasonal Fruit & Berries Yogurt Parfait Butter, Marmalade and Fruit Preserves Roasted Red Potatoes with Braised Bell Peppers Oatmeal, Maple Syrup, Banana & Golden Raisins Lavazza Coffee, Decaffeinated Coffee and Lot 35 Fine Teas, Half Applewood -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
2021 Banquet Menus
2021 banquet menus 30 Boltwood Ave Amherst, MA 01002 413-256-8200 innonboltwood.com contents breakfast buffet ......................................................................................................................1 plated breakfast ......................................................................................................................1 live, on stage ..........................................................................................................................1 brunch buffet ..........................................................................................................................2 enhancements for your morning buffet .....................................................................................2 deli lunch buffet ......................................................................................................................3 italian lunch buffet ..................................................................................................................3 sandwich buffet ......................................................................................................................3 hot lunch buffet ......................................................................................................................5 plated lunch ...........................................................................................................................6 boxed lunch ............................................................................................................................6 -
Best of Irish Soup
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 2002 Best of Irish Soup Eileen O'Driscoll Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation O'Driscoll, Eileen, "Best of Irish Soup" (2002). Cookery Books. 22. https://arrow.tudublin.ie/irckbooks/22 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Soups EILEEN O'ORISCOLL O'BRIEN BEST OF IRISH COOKERY SERIES BEST OF IRISH so PS EILEEN O'DRISCOLL combines a love of cooking with an awareness of the health and lifestyle benefits of good food, evidenced by the nutritional tips and information scattered throughout this book. A chartered physiotherapist and acupuncturist, she combines her busy Dublin practice with caring for her three children. She is the current president of the Zonta Club of Dublin, an international women's organisation founded in 1919 in Buffalo, New York, which promotes the political, legal, educational and social status of women. She has collected recipes from all over Ireland over the years and has attended cookery courses run by some of Ireland's leading chefs, including Cerry Calvin of Drimcong House. This is her first book. Be~t of IflS h EILEEN O'DRISCOLL aD D THE O'BRIEN PRESS DUBLIN First published 2002 by The O'Brien Press Ltd, 20 Victoria Road, Dublin 6, Ireland. -
Breakfast Lunch Dinner
BREAKFAST LUNCH DINNER MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Hard-boiled egg, toasted whole wheat Gyro with lamb, lettuce, tomato, and Herb chicken breast, broccoli, corn, side english muf�n, herb-roasted mushrooms, light tzatziki sauce, baby carrots, apple, of yogurt with blueberries and granola pineapple, skim milk cottage cheese 11/1 SATURDAY Omelet (ham, spinach, and cheese), side Sandwich (whole grain bread with of oatmeal with strawberries and turkey, hummus, lettuce, and tomato), 11/2 blueberries side of cottage cheese, apple SUNDAY Scrambled eggs with black beans and Jasmine rice topped with edamame salsa, broccoli �orets, english muf�n, succotash, side of yogurt, and a banana strawberries, skim milk 11/3 BREAKFAST LUNCH DINNER MONDAY Whole grain toast topped with peanut Chicken breast with sherry tomato sauce, Spice-rubbed �sh, side salad (leafy butter and honey, side of yogurt with roasted asparagus, side of farfalle pasta greens, carrots, tomatoes, quinoa, goat 11/4 blueberries with marinara, apple, skim milk cheese crumble), pineapple, glass of skim milk TUESDAY Oatmeal topped with raisins/brown Butternut squash and apple soup, whole Korean japchae (stir fry), honey sriracha sugar, apple, skim milk grain toast, roasted vegetables, side of cod, side of cottage cheese, honeydew yogurt with blueberries 11/5 WEDNESDAY Whole grain toast topped with avocado Quinoa salad (quinoa, spring mix lettuce, Peruvian roasted chicken, green beans, and eggs, side of yogurt with blueberries cucumber, edamame) topped with grilled ranch mashed -
Chef's Specialties Appetizer Entrée
Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab -
Disney Springs
4 RIVERS BARBACOA CANTINA FOOD TRUCK EARL OF SANDWICH® JOCK LINDSEY’S HANGAR BAR SUNSHINE CHURROS DISNEY SPRINGS Celebrate your favorite fall flavors with a selection of seasonally-inspired food and beverages – everything from autumn-inspired flatbread pizzas to pumpkin desserts that embody the flavor of fall! Use this guide to get acquainted with our favorite featured food and beverage pairings and chart your course. ARISTOCREPES CHEF ART SMITH’S HOMECOMIN’ PADDLEFISH VIVOLI IL GELATO SHARE THE FLAVOR! Love your delicious dish? SHARE YOUR PHOTOS ON SOCIAL MEDIA AMORETTE’S PATISSERIE ENZO’S HIDEAWAY THE POLITE PIG WOLFGANG PUCK BAR & GRILL using #WonderFallFlavors and #DisneySprings. *Alcohol offerings are available to guests aged 21 and older with valid I.D. The event runs from 9/20-11/4/2019. Offerings are subject to change without notice. Please drink responsibly. It is unlawful for anyone under the age of 21 to consume alcohol. ©DISNEY D-LUXE BURGER THE GANACHERY SPLISTVILLE YESAKE 4 RIVERS BARBACOA CANTINA FOOD TRUCK FRONTERA COCINA PLANET HOLLYWOOD™ T-REX™ SQUASH BLOSSOM QUESADILLA: Fresh squash blossom, CHORIZO SOPES: Two crispy corn masa boats, Gunthorp Farms SLOW ROASTED CHICKEN BREAST: Tender slow cooked MUSHROOM RAVIOLI: Topped with Italian sausage in a zucchini, tomato, onion, refried beans, Chihuahua cheese and pork chorizo, roasted butternut squash, cotija cheese, crema, all-natural double chicken breast, pan gravy with roasted garlic butternut squash cream sauce, freshly grated parmesan cheese, queso fresco with a side of pico de gallo. cilantro and onions. mashed potatoes and green bean medley. and sage. AMORETTE’S PATISSERIE HORCHATA MARGARITA: Mezcal Ilegal Joven, Agua de FALL SPIRIT: Jim Beam® cinnamon whiskey, blended with fresh JIM BEAM® BOURBON AND CIDER COCKTAIL: Jim Beam® Horchata, Mayan coconut liquor and Cinnamon. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
BREAKFAST DESSERT SMALL BITES LUNCH Burger with Fries Fries
BREAKFAST SMALL BITES Burger with fries Brioche French Toast 24 Sigara Borek 16 With poached fig, pistachio, banana and maple syrup Filo pastry filled with feta and potatoes, Pulled lamb burger 26 served with tzatziki With feta, greens and Siracha aioli Greek's Breakfast 18 Vege burger 24 Eggs any style with Turkish Pide, feta, Fried calamari 20 olives and vine tomato With spicy aioli With potato patty, greens and hummus Fried Chicken 16 Turkish Mince on Toast 24 Turkish spiced, Crispy coated served with aioli With poached eggs, vine tomato and parmesan cheese fries Rosti Benedict 24 LUNCH Agria rosti, wilted spinach,poached eggs, vine tomatoes Straight cut fries 8 Souvlaki wrap 20 and hollandaise Aioli, tomato sauce Salad, tzatziki, hummus, tabouli in Greek flat bread Choice of : Salmon | Mushroom | Fried chicken Choice of: Pulled lamb | Roasted chicken | Halloumi | Falafel CURLY FRIES 8 22 Aioli, tomato sauce Gozeleme Slow Cooked lamb 29 Traditional Turkish hand rolled yufka dough, sealed and Hummus, tomato salsa, toasted almonds, cooked over the grill, served with tzatziki, sumac onion feta crumb and flat bread and red pickle Choice of: Spinach & feta | Lamb mince, onion & cheese Lunch plate 25 DESSERT Chickpea rice pilaf, homemade tomato sauce, chopped salad and tzatziki Baklava 18 Choice of: Roasted chicken | Falafel | Lamb meatballs Traditional baklava with pistachio coated ice cream MEZZE PLATTER 38 Dolma vegan on req 22 topped with pashmak Hummus, tzatziki, babaganoush, tabouli salad, Stuffed capsicum with herbs, currants, and -
Cuisinart Soup Maker Recipes
SOUP MAKER PLUS Recip e Ideas CONTENTS RECIPE IDEASRECIPE SOUPS Leek and Potato Soup with Chive Créme Fraîche 4 Parsnip and Apple Soup with Honey 5 Chestnut, Carrot and Lentil Soup 5 Sweet Potato and Red Pepper Soup 6 Sausage and Cannellini Bean Soup 6 Spiced Butternut Soup 7 Catalan Fish Soup 8 Pea and Ham Soup 9 Thai Chicken and Red Chilli Soup 9 Butternut Squash Soup with Chorizo 11 CURRIES Prawn Laksa Curry 12 Thai Green Chicken Curry 14 Courgette and Aubergine Curry 15 RISOTTOS AND PASTA Pea and Mint Risotto with Honey Glazed Ham 17 Pea and Goats Cheese Risotto 18 Mushroom Risotto 19 Spaghetti Arrabiata 21 Welcome to CHUTNEYS & JAMS CREATIVE Mixed Berry Jam 22 Spiced Apple Chutney 22 CUISINE. Rhubarb, Apricot and Ginger Chutney 23 Whether you are making chunky or smooth soups, jams, sauces for pasta, curries or tasty STOCK risottos you can complete every stage of your Quick Chicken Stock 24 recipe in the Cuisinart Soup Maker. Sauté, Quick Vegetable Stock 24 cook, stir, simmer and blend all in one machine without the need for extra pots and pans, and no messy transferring from pan to blender. SMOOTHIES Breakfast Smoothie 25 We have designed a few recipes to help you get started with your Soup Maker Plus. Cashew Nut Milk 25 For more recipe ideas: Visit www.cuisinart.co.uk or follow us on Facebook, Twitter and Instagram. 2 3 LEEK & POTATO SOUP WITH PARSNIP & APPLE SOUP CHIVE CRÉME FRAICHE WITH HONEY SOUPS INGREDIENTS METHOD INGREDIENTS METHOD n 500g Maris Piper Potatoes, peeled & diced 1. -
Menupro Dinner 2020
Firestone's Culinary Tavern & Raw Bar To Start Oysters Entrées MARYLAND CRAB DIP ........ 16 SKINNY DIPPERS ........... 2.5 MARYLAND CRAB CAKE ...... 33 Baked // Three Cheese // Sweet // Buttery // Crisp // Yellow Grits // Asparagus // Sherry // Baguette // Maryland Radish // Confit Onion // Carrots // Zucchini Remoulade BLUE POINT ................. 2.5 STEAMED MUSSELS .......... 15 Semi-Wild // High Brine // SCALLOPS .................... 33 Chorizo // Roasted Red Sweet Finish // Connecticut Chickpeas // Zuchinni // Peppers // Mascarpone Cheese Olives // Tomato // Lemon // SALT GRASS POINTS ....... 2.5 Arugula // Red Pepper AHI TUNA TARTAR .......... 15 Moderate Brine // Meaty Bite Vinaigrette Seaweed Salad // Tobiko Fish // Clean Finish // Prince Roe // Soy Lime Vinaigrette Edward Island SEAFOOD PASTA ............. 29 // Sesame Chips Shrimp Ragout // Swiss Chard SIGNATURE OYSTER ..... .5 Add // Grilled Fennel // Creamy ROCKFISH CEVICHE ......... 14 Cucumber Jelly // Tobiko // Pesto Avocado Mousse // Artichoke Crème Fraiche // Added to // Sesame Crisps // Yuzu Any Oyster Above PAN SEARED ROCKFISH ..... 30 Skin on // Roasted Baby Corn HEIRLOOM TOMATO .......... 11 & Leeks // Cous Cous // GAZPACHO CHEESE & CHARCUTERIE Garlic Scape Aioli Jumbo Lump Crab // Avocado EACH 8 // CHOICE OF THREE 22 BACON WRAPPED FILET ..... 37 Mousse // Spring Onion COUNTRY PÂTÉ Saffron Risotto // Peas // Kale // Crispy Potato // JERK SHRIMP ................ 16 Octopus Ragout Rice Pilaf // Grilled Shrimp PROSCIUTTO // Mango Salsa 18 OZ GRILLED RIBEYE ... 39 FINOCCHIONA -
22 13 21 14 12 15 18 19 18 19 6/$18
SCALLOPO CRUDO* 22 FRIED SQUASH BLOSSOMS 18 orange, red onion, lime & cilantro housemade milk ricotta, tomato & basil TEMPURA BABY GREEN BEANS 13 WOOD GRILLED FLATBREAD 19 miso-sesame glaze (gf ) duck confit, caramelized onion, crème fraiche & sage CHILLED CRAB SALAD 21 BEEF TARTARE* 18 belgian endive, fennel, avocado, grapefruit hand cut beef eye round, cornichons, egg yolk chive, sriracha aioli & lemon & market greens CRISP BRUSSELS SPROUTS 14 LAMB LOIN CARPACCIO 19 bacon lardon, honey-sriracha glaze grilled eggplant, goat cheese, charmoula & mint DEVILED EGGS “MIMOSA” 12 OYSTERS OF THE DAY* 6/$18 OR dijon mustard & espelette pepper ASSORTMENT OF EAST & WEST COAST 12/$29 ESCARGOT 15 STEAMED MUSSELS “MARINIERES” 18 burgundy snails, parsley butter, garlic & shallots, garlic, white wine, parsley & chives house-made puff pastry BAKED ONION SOUP 12 WATERMELON SALAD (gf) 14 caramelized onions, ementhal cheese, french feta, red onions, oregano & saba toasted baguette & rich beef broth SUMMER FIELD GREEN SALAD (gf) 14 BASQUE STYLE TOMATO GAZPACHO 15 goat cheese, strawberry, candied pecan & fine herbs lobster claw & cucumber CHARRED ASPARAGUS SALAD (gf ) 16 ESCAROLE CAESAR SALAD 14 green goddess dressing, escarole, toasted pinenut anchovy-garlic dressing, brioche crumb & “bacon bits” pickled shallot & feta cheese PLANCHA SEARED TUNA “AU POIVRE” 34 SQUASH BLOSSOM RISOTTO 29 tulia’s eggplant caponata, capers sugar snaps, english peas, lemon confit picholine olives & flageolet bean creme PAN ROASTED BLACK GROUPER* 42 ALL NATURAL ROASTED HALF CHICKEN