In Thespirit of Kinship

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In The Spirit Of Kinship Carry Out – September 2 to September 6 CHILLED EGGPLANT SOUP $12 RUSSET POTATO GNOCCHI $26 FRESH BAKED BREAD $12 with Olive Tapenade, Pine Nuts, Basil Sauteed Shrimp, Seared Tomato Sesame Flax Loaf (Wed, Thur, and Sun) and Seared Tomato and Blistered L’Abeille Garden Aji Dulce Peppers L’Abeille Garden Herb Loaf (Friday, Saturday) CREAM OF TOMATO SOUP $12 POACHED HALIBUT EN PERSILLADE $28 SWEET CORN CAKE $14 Grilled Red Onion, L’Abeille Garden Thyme Oil Olive Oil Poached Halibut, Chickpea, Eggplant and with Peach Salsa, Sweet Basil Pistou, and Crumbled Feta Zucchini Stew with Roasted Roma Tomatoes Tomato Pate de Fruit and Cilantro Meringue MEDALLIONS OF EGGPLANT CONFIT $14 BEEF SHORT RIB ENCHILADAS $24 GREEK YOGURT BAVAROIS $12 Sweet Peppers, Green Tomato, Harissa Cotija Cheese, Cilantro, Fire Roasted Tomato with Maple Glazed Blueberries, Caramelized Milk Crunch, and Cumin Socca and Ancho Chile Sauce Yuzu Gel and Passionfruit Cream MEDINA FARM TORTILLA $16 SURF AND TURF $45 CHEESE SELECTION MP Potato and Onion Fritatta with Zucchini, Okra, Grilled Beef Medallions and Maine Lobster Tail, Price and Portions Vary - Served with Citrus Marmalade Tomato Fondue and L’Abeille Garden Aji Dulce Sauce Lobster Oil Braised Potato and Tomato Casserole TRIPLE CHOCOLATE CHIP COOKIES $12 (dozen) SALMON RILETTES $36 KINSHIP ROAST CHICKEN $45 CHOCOLATE EXTREME COOKIES $12 with Potato Blini, Crème Fraîche, Cucumber Salad Lemon-Garlic Panade, Pommes Rissolées, (dozen – contains walnuts) and Smoked Steelhead Trout Roe Romaine Salad KINSHIP KID’S PACK $15 All orders are made through our reservation 8 Sugar Cookies, 4 colored Icings and Sprinkles service Tock at www.exploretock.com/kinship CELEBRATION CAKES SUNDAY SPECIAL HUET VOUVRAY KINSHIP IS NOW OFFERING KINSHIP FRIED POUSSIN $22 VIRTUAL DINNER CUSTOM CAKES Join us on September 3, at 6 p.m. as we discuss the All Dark Meat, Corn Madeleines, Coleslaw We would love to help make your celebrations more special and Medina Farm Chilled Okra Ratatouille versatility of Chenin Blanc and how food friendly the wine with any one of our cakes from Pastry Chef Anne Specker. can be, with the focus on Huet, Le Mont, Vouvray Sec from one of the benchmark producers in the Loire Valley. Choose from one of our classic seasonal flavors like Raspberry Verbena, or let us know how we can customize it to suit your preferences. LABOR DAY BBQ KIT TWO COURSE HUET SUPPER $60 Serves Two Sizes Available SUPPLIES FOR END OF SUMMER COOK OUT HUET ‘LE MONT’ VOUVRAY 2017 $65 6” | 8” | 10” Grilling Essentials, Steaks, Chops and Seafood, Vinaigrettes, Contact us at [email protected] to place your order Marinades, Oils, Snacks, Sides and Sweets Tasting and discussion will occur via Zoom. We typically require 72 hours of notice to produce a cake. Available for pickup on September 6 A link will be provided to all participants .

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SOUPE À L’OIGNON 9 FRIED SQUASH BLOSSOMS 18 baked onion soup, gruyère cheese & housemade milk ricotta, tomato & basil toasted baguette ESCARGOT 16 OCTOPUS A LA PLANCHA 20 burgundy snails, parsley butter, garlic & anson mills blue barley, chorizo, black garlic housemade puff pastry scallion & corn BEEF TARTARE* 18 CHICKPEA HUMMUS 13 hand cut beef eye round, cornichons, egg yolk lemon tahini, grilled eggplant, charmoula & market greens toasted sesame & grilled naan CHILLED SEAFOOD SALAD 21 DEVILED EGGS 14 shrimp, scallops, mussels, lobster & calamari american caviar, dijon mustard, espelette pepper OYSTERS OF THE DAY* 6/$18 OR GREEN GAZPACHO & GULF SHRIMP 15 ASSORTMENT OF EAST & WEST COAST 12/$36 cucumber, cilantro, tomatillo & sherry vinegar fried gulf shrimp “en chemise” STEAMED MUSSELS 18 shallots, garlic, white wine, parsley & chives HAMACHI CRUDO* 16 scallion, citrus, smoked radish & yuzu-kosho aioli GREEN SALAD 13 ROASTED PATTY PAN SQUASH 13 market greens, red wine vinaigrette, carrots, mint, roasted tomato, lemon-chive crème fraiche radishes, shaved beets & fine herbs SALT ROASTED BEET SALAD 16 CHARRED BROCCOLI 13 crumbled goat cheese, blackberry, pistou chili paste vinaigrette, cilantro, roasted peanuts rice wine vinaigrette charred scallion BABY KALE & STRAWBERRY SALAD 15 FRIED SUMMER ASPARAGUS 12 hearts of palm, candied pecans, white balsamic sriracha aioli GRILLED SWORDFISH* 34 RIVIERA STYLE RISOTTO 26 charred corn, anson mills barley, smoked tomato creamy arborio rice, artichokes, lemon, basil zucchine, cumin scented yogurt toasted
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LUMENSTL.COM | 314.615.2480 LUMEN AMENITIES • Private Use of Lumen Private Event Space
LUMENSTL.COM | 314.615.2480 LUMEN AMENITIES • Private Use of Lumen Private Event Space • Full Service by Our Uniformed Service Staff (one per 20 guests) • Floor Length Linens and Napkins in 39 Colors Included • Event Valet Parking Included (based on standard five-hour event) • Tea Light Candles (three per table) • Tables and Chairs - (72” Rounds) Seating 10 Guests Per Table • Complimentary Menu Tasting for Up to Six Guests • House Sound System for Background or Dinner Music (not intended to replace band/DJ) • Projector and Screen Available for Rental • Hand-Held Microphone for Ballroom • State-of-the-Art Specialty Lighting in Your Colors of Choice (256 available) || PACKAGE PRICING INCLUDES || All the above, plus four hour premium open bar, butler passed hors d’oeuvres, and two-course plated dinner with complimentary cake cutting. Pricing also includes 24% service charge, but not 9.179% tax Pricing based on minimum of 100 guests || FOOD AND BEVERAGE MINIMUMS || $15,000 on a Saturday Evening or Holiday Weekends $12,000 on a Friday Evening $10,000 on a Sunday Evening please note all menus subject to change due to availability add-on items before 24% service charge and tax BUTLER PASSED HORS D’OEUVRES SELECT THREE TO BE PASSED DURING YOUR COCKTAIL HOUR ADD A FOURTH OPTION FOR $4.25 PER PERSON || G A R D E N || || P O U L T R Y || SEASONAL CHEF’S CHOICE BRUSCHETTA CHICKEN & WAFFLES Bourbon Maple Chicken Waffle Cone, TOMATO & GRILLED CHEESE SHOOTERS Rosemary Crème Fraiche Mini Shot Glasses Filled with Tomato Bisque are Topped with Grilled Cheese
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Summer Inspiration Menu
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BUR Ingredient Guide Summer 2021 SUMMER 2021
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SPRING PEA HUMMUS 12 Carrot Top Pistou, Mint Oil, Seeded Crackers
BIANCA PIZZA 15 four cheeses, garlic, ROASTED MUSHROOM PIZZA 18 new harvest olive oil, farm egg caramelized onion, kombu, sesame seeds, parmigiano reggiano SPICY SOPPRESSATA PIZZA 16 add summer truffle +20 SPRING PEA HUMMUS 12 ASPARAGUS 16 fennel pollen, mozzarella, carrot top pistou, mint oil, spicy sesame chutney, roasted tomatoes, calabrian chili seeded crackers crispy poached farm egg KING SALMON CRUDO 19 MUSHROOM DUMPLINGS 14 yuzukoshō, yogurt, spirulina, pea leaves, golden garlic, market apples, trout roe, dill aromatic chili oil TAGLIOLINI NERI 25 LEEK FONDUE GALETTE 15 FORBIDDEN RICE 18 new zealand cockles, lemon, BUCATINI CARBONARA 19 ham, xo sauce, chives marble potato, goat cheese, spicy pork sausage, wild shrimp, guanciale, farm egg yolk, michigan milled rye leeks, farm egg yolk, chives POTATO GNOCCHI 24 black pepper, pecorino toscano foraged mushrooms, melted leeks, parmigiano reggiano, tarragon GEM LETTUCES 14 CHOPPED COBB 15 nasturtium flowers, brussels sprouts, farm egg, shaved heirloom radish, roasted beets, maytag blue, bacon, lavender vinaigrette buttermilk tarragon dressing CAULIFLOWER 21 CRISPY CHICKEN SANDWICH 16 roasted, raw, pickled korean fried, spicy honey glaze, TUSCAN KALE 12 ANCIENT GRAINS 14 with laurel & celery leaves iceberg, kimchi aioli garlic croutons, shaved parmigiano, sweet peppers, avocado, black pepper, spirulina, cucumber, fennel, SEA SCALLOPS 31 FLAT IRON STEAK 29 anchovy dressing grapefruit dressing spring vegetables, piquillo confit, romesco, morel mushroom butter spring onion, marcona almond With your choice of grilled organic salmon, chicken breast, or shrimp +9 WE SOURCE LOCAL INGREDIENTS FROM OUR FARMER FRIENDS, ORGANIC WHENEVER POSSIBLE, AND USE HUMANELY RAISED PROTEINS. ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW.
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(607)533-4653 Fax: (607)533-8653 Email: [email protected]
BAKERS' ACRES, INC. Rt. 34, between Ithaca and Auburn 1104 Auburn Road, Groton, NY 13073 Phone: (607)533-4653 Fax: (607)533-8653 Email: [email protected] www.bakersacres.net HERBS, NATURE'S MIRACLE PLANTS RETAIL LIST ANNUAL HERBS Basil (Ocimum basilicum) Varieties: Ararat, Aroma 2, Christmas, Cinnamon, Lemon Sweet Dani, Magical Michael, Mammouth, Minette, Napoleton, Oriental Breeze, Red Osmin, Pistou, Spice Bush, Siam Queen, Sweet Italian - excellent for cooking especially in the popular pesto.Medicine. Perfume and ornamental uses. Borage (Borago officinalis) - leaves in salad, candied blossoms, cucumber flavor. Bull’s Beet (Beta vulgaris) – deep burgundy leaves for salad, also produces a striking root. Chamomile, German (Matricaria recutita) - dry blossoms for tea. Excellent for potpourris and for drying. Chervil (Anthriscus cerefolium) - salads, soups, fish, egg and meat dishes. Medicine. Cilantro (Coriandrum sativum) - slow bolting. Use leaves for cooking. Coriander (Coriandrum sativum) - seeds in bread, pickles, curries. Dill (Anethum graveolens) - seeds and weed in pickles, soup, salad, etc. Lemon Monarda (Monarda citriodora) - lemon scented leaves, flowers attract bees, Indians used oil to treat wounds. Marjoram, Sweet (Origanum majorana) - with vegetables, turkey, pork. Medicine. Perfume. Nasturtium (Tropaeolum majus)Varieties: Dwarf Jewel Mix, Alaska - delicious mustard flavor to flowers & leaves. Saltwort – (Salsola komarovii) Japanese cooking herb, long leaf, crunchy texture, use as salad addition rich in vitamins and nutrients. Savory, Summer (Satureja hortensis) - salads, stews, meats, vegetables, herb butters, vinegars, etc. Sweet Annie (Artemisia annua) - green artemisia, very sweet smell, excellent for drying. BIENNIAL HERBS Angelica (Angelica archangelica) - culinary, used in tea, fragrances. Caraway (Carum carvi) - seeds in breads, cabbage dishes, cheese, soups.
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SANDWICH MENU Signature Sandwiches Made with Organic Ingredients
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Casserole egg, dippable toasted brioche, sautéed mushroom persillade, Tomme des Demoiselles shavings Recipe for 4 Description A beautiful, quick dish that is easy, consistent, and tasty. It requires little prep and work but delivers maximum results. Note Try picking a local cheese from your region, just be sure that it has a strong enough flavour to accentuate the dish. Ingredients Poached eggs Mushrooms 4 Unit(s) Egg 1 Tray(s) Button mushrooms 4 Thick slice(s) Brioche bread 2 Unit(s) Portobello mushroom 50 Gr Butter 8 Unit(s) Shiitake mushroom 2 Pinch(es) Fleur de sel 3 Clove(s) Chopped garlic 5 Sprig(s) Chopped parsley Butter Salt and pepper Butter Vegetable oil Salt and pepper Vegetable oil Cheese shavings 150 Ml Cheese tomme des demoiselles 6 Sprig(s) Chives Butter Salt and pepper Vegetable oil Preparation Preparation time 45.00 mins Preheat your Oven at 147.00 F° Preparation Peel and finely dice the garlic. Cut the brioche into sticks around 1 cm along the short sides. Wash the parsley, remove the leaves from the stems, then chop the parsley leaves. Clean your mushrooms with a damp towel, if necessary, then chop them finely. Finely chop the chives. Brioche In a hot pan with butter, lightly toast the brioche breadsticks until golden on all sides, set them aside on a paper towel. Sprinkle some fleur du sel on the brioche while they are still warm. Mushrooms persillade In a hot pan with vegetable oil, sautee each type of chopped mushroom individually until nice and golden, be sure to season with salt near the beginning of each batch to achieve best results.
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Spice Basics
SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
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10467-Gilagam-WHP-Shula's-Digital Menu-WEB-V2
Dinner Menu Starters Soups & Salads Bone Marrow & Wafﬂes $16 Lobster Bisque $14 Bacon Jam, Chimichurri, Maple Croutons, Lobster Chunks, Cream, Chives Maryland Crab Cake $19 French Onion $10 Remoulade Sauce, Citrus Sorrel Caramelized Onions in a Rich Beef Broth with Gruyère, Provolone and Parmesan Cheese Seared Scallops $15 Pomme Puree, True Pan Sauce, Gaufrette Shula’s House Salad $10 Crispy Calamari $12 Romaine, Baby Greens, Seasonal Vegetables Lightly Breaded, Flash Fried, Served and Choice of Dressing with Tomato Coulis and Mustard Aioli Caesar Salad $10 Kobe Short Rib Slider $15 Polenta Croutons, Shaved Parmesan, Lemon Cheese Sauce, Crispy Shallots Wedge Salad $12 New Orleans BBQ Shrimp $16 Applewood Smoked Bacon, Blue Cheese, Lemon, Olive Oil, Garlic Crostini Kale Salad $12 Wagyu Beef Meatball $18 Almonds, Cranberries, Parmesan, Parmesan, Whipped Ricotta, Caramelized Honey Vinaigrette Basil Persillade Beet Salad $13 Blackened Tenderloin Tips $24 Goat Cheese, Snap Pease, Arugula, Maple Almonds, Cajun Spices, Béarnaise and BBQ Sauce Cider Vinaigrette Raw & Chilled Entrées Tuna Tartare $18 All Steaks Oered from the Dinner Menu are Available upon Request Soy, Radish, Avocado, Ginger, Chili Wontons Halibut Oscar $45 Jumbo Shrimp Cocktail $18 Asparagus, Lemon Caper Beurre Blanc Cocktail Sauce, Honey Mustard Half Roasted Chicken $28 King Crab Cocktail $MKT Pomme Purée, Spinach, Lemon Cocktail Sauce, Honey Mustard Thyme Chicken Jus Lobster Cocktail $MKT Cocktail Sauce, Honey Mustard Wagyu Braised Short Rib $35 Oysters $MKT Cheddar Grits,
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Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
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