Kids Menu for Dec 2020
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Main Items: Appam: Pittu: Dosa: Naan Bread: Kothu Parotta
Main Items: Idiyappam Idly Chappathi Idiyappa Kothu Appam: Plain Appam Paal Appam Egg Appam Pittu: Plain Pittu Kuzhal Pittu Keerai Pittu Veg Pittu Kothu Egg Pittu Kothu Dosa: Plain Dosa Butter Plain Dosa Onion Masala Egg Dosa Masala Dosa Egg Cheese Dosa Onion Dosa Nutella Dosa Ghee Roast Plain Roast Naan Bread: Plain Naan Garlic Naan Cheese Naan Garlic Cheese Naan Kothu Parotta: Veg Kothu Parotta Egg Kothu Parotta Chicken Kothu Parotta Mutton Kothu Parotta Beef Kothu Parotta Fish Kothu Parotta Prawn Kothu Parotta RICE: Plain Rice Coconut Rice Lemon Rice Sambar Rice Tamarind Rice Curd Rice Tomato Rice Briyani: Veg Briyani Chicken Briyani Mutton Briyani Fish Briyani Prawn Briyani Fried Rice: Veg Fried Rice Chicken Fried Rice Seafood Fried Rice Mixed Meat Fried Rice Egg Fried Rice Fried Noodles: Veg Fried Noodles Chicken Fried Noodles Seafood Fried Noodles Mixed Meat Fried Noodles Egg Fried Noodles Parotta: Plain Parotta Egg Parotta EggCheese Parotta Chilli Parotta Nutella Parotta Live Item: Varieties of Appam Varieties of Parotta Varieties of Pittu Varieties of Dosa Mutton(Bone Boneless ▭): Mutton Curry (Srilankan & Indian Style) ▭ Mutton Devil ▭ Mutton Rasam ▭ Mutton Kuruma ▭ Mutton Varuval ▭ Pepper Mutton ▭ Chicken(Bone Boneless ▭): Chicken Curry (Srilankan & Indian Style) ▭ Chicken 65 ▭ Pepper Chicken ▭ Chicken Devil ▭ Chicken Tikka ▭ Butter Chicken ▭ Chicken Rasam ▭ Chicken Kuruma ▭ Chicken Varuval ▭ Chilli Chicken ▭ Chicken Lollipop Chicken Drumstick -
Catering Menu BREAKFAST BREAKFAST
PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests. -
CANAPES MEAT Ardennes Pâté with Garlic Chutney on Granary Toasts
CANAPES MEAT Ardennes pâté with garlic chutney on granary toasts with cornichons and sweet and sour red onion Creamy olive tapenade with prosciutto on sea salt crostini Sausages with honey and mustard or sweet chilli sauce Shredded duck lettuce cups with hoisin sauce and spring onions Chicken with wasabi and lime mayonnaise and mint on cucumber rounds FISH Ceviche with lime, blackened corn, peppers and tomatoes Smoked salmon blinis with horseradish cream and micro herbs Smoked mackerel pâté on beetroot crackers with candied lemon and dill Cajun prawn topped guacamole on tortilla corn chips VEGETARIAN Cream cheese filo parcels with pomegranate molasses Whipped truffled goat curd w/ honey, thyme and strawberry Blue cheese and mushroom pastries Beetroot hummus with crudités Mint, pea and parmesan crostini Dates stuffed with orange scented baba ganoush and walnuts Dates stuffed with blue cheese and walnuts STARTERS Organic Chicken Liver Parfait with melba toast ~ Chargrilled Mackerel with chives on toasts ~ Smoked Salmon pâté with oat cakes ~ Pear and stilton tartlet ~ Rare roast beef salad with sriracha mayonnaise, radish and watercress ~ Tuna with ponzu dressing, pineapple and chilli ~ Pea risotto with parmesan, white wine and pea shoots ~ Summer tomatoes soup ~ Chicken salad with wasabi and lime mayo on baby leaves, mint and cucumber MAINS Free Range slow roasted pork belly with spicy plum chutney ~ Whole baked salmon with wild garlic pesto ~ Slow cooked lamb with pomegranate reduction ~ Chicken with saffron, honey and hazelnuts ~ Smoked -
Download Clubhouse Menu
SPECIALTIES Breakfast Wrap Scrambled Egg, Sausage, Sautéed Onions and Peppers, Monterey Jack Cheese, Pico de Gallo 7.50 Breakfast Sandwich Fried Egg, American Cheese, Applewood Smoked Bacon on an English Muffin 7 Avocado Toast Smashed Avocado, Heirloom Tomato, EVOO, Sea Salt, Queso Fresco, Fried Egg on Rustic Peasant Bread 8.50 Florentine Fried Egg, Roasted Tomato, Spinach, Aged Cheddar on a Buttered English Muffin 7 Pancakes Two Buttermilk Pancakes Served with Butter and Maple Syrup 7 EGGS with Home Fries and Choice of Toast Classic Two Eggs any style, Applewood Smoked Bacon, Country Ham or Sausage 9 Western Omelet Three Eggs, Ham, Sautéed Onions and Peppers, Jack Cheese 11 Veggie Omelet Three Eggs, Tomato, Sautéed Peppers and Onions, Spinach, Feta Cheese 10 New York Cheddar Omelet Three Eggs and Sharp Cheddar Cheese 10 Bacon & Cheddar Scramble Three Eggs, Applewood Smoked Bacon, Potatoes, Peppers, Onions, New York Cheddar Cheese 11 Substitute Egg Whites 2 SIDES Bagel Breakfast Sausage 4.50 Served with Cream Cheese or Butter 3.50 Seasonal Fruit and Berries 4.50 Applewood Smoked Bacon 4.50 Yogurt Parfait Griddled Country Ham 4 Greek Yogurt, Fresh Berries and House-Made Granola 6 Oversized English Muffin Served with Butter or Jam 3.50 Home Fries 3 TO SHARE Chicken Quesadilla Garlic Asiago Fries Grilled Chicken, Jack Cheese, Pico de Gallo 12 Garlic Herb Butter, Asiago, Roasted Garlic Aïoli 8 Spinach Artichoke Dip Bavarian Pretzel Creamy Spinach Artichoke Dip, Celery, Cheese Sauce and Nance’s Spicy Mustard 7 Carrots with Toasted Pita 10 Pollo -
GD GOENKA EDUCATION CITY Weekly Menu
GD GOENKA EDUCATION CITY Weekly Menu MON 06 NOV TUE 07 NOV WED. 08 NOV THU 09 NOV FRI 10 NOV SAT 11 NOV SUN 12 NOV B R E A K F A S T Cereal Cornflakes Chocos Flv.Cornflakes Fruit Mix Fruit Cut Papaya Galia Melon Mix Fruit Banana Cut Papaya Galia Melon Milk Hot & Cold Hot & cold Cold Chocolate Milk Hot & cold Cold Coffee Hot & cold Hot & cold Bread Wbbj*, Bbbj** Wbbj*, Bbbj** Wbbj*, Bbbj** Wbbj*, Bbbj** Wbbj*, Bbbj** Wbbj*, Bbbj** Wbbj*, Bbbj** Main Dish Mutter Kulcha Idly Paneer Wrap Pao Bhaji Grilled veg S/W Mix Parntaha (live) Poori Pickle Sambhar Tomato Ketchup Onion & Lemon Tomato Ketchup Curd Aloo Bhaji Egg Fried Egg Veg Upma Boiled egg Tomato Ommlete Egg Bhurji Ommlete (live) L U N C H Salad 1 Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Dal LMD Dal Kadhi Pakoda Arhar Dal Pindi Choley Dal Bukhara Dal Moong Masoor Moth Dal Veg 1 Shahi Paneer Methi Aloo Palak Corn Veg Kohlapuri Veg. Kofta Curry Aloo Mutter Tamatar Bhindi Do Pyaja Veg/Conti. Veg Augretin Veg Stew Veg Pizza Veg Lasagne Macroni Bolognaise Palak Paneer Soya Chap Masala Curd/Soup TomatoSundried Pudina Tomato Raita wd Kheera Raita Curd Boondi Raita Curd Tadka Raita Pineapple Raita Rice Roti,Parantha,MslBasil Rice Roti,Parantha,CheeseJeera Rice Roti,Parantha,French Veg Pulao Roti,Parantha,Msl Jeera Rice Indian Herbs Rice Mix Sprouts Rice Veg Pulao Breads Bread Bread Fries Bread Roti,Parantha,Bread Roti,Parantha,Bread Roti,Parantha,Focaccia Mix & Tomato Chutney Mix& Green Chilly Mix& Green Chilly Mix& Green Chilly Mix & Fried Chilli Mix & Mint Chutney Mix& Green Chilly Dessert Sooji Halwa Shahi Tudka Pumpkin Choc. -
Kebabs & Tikkas Gymkhana Bar Nashta Game & Chops Curry
Lunch Dinner 12:00 17:30 14:30 22:30 GYMKHANA BAR NASHTA Venison Keema Naan, Cucumber & Cumin Raita 9.00 Kid Goat Methi Keema, Salli, Pao (add Bheja 3.00) 13.00 Imli Fried Chicken Wings 9.50 Dosa, Chettinad Duck, Coconut Chutney 12.50 Amritsari Shrimp & Queenies, Dill Raita 13.00 Duck Egg Bhurji, Lobster, Malabar Paratha 14.00 Cassava, Lentil & Sabudana Papads, Shrimp & Mango Chutneys 4.00 Potato Chat, Chana Masala, Tamarind, Sev 11.00 Masala Peanut & Lotus Root Chat 5.00 Bombay Chowpatty Pao Bhaji 11.00 Gol Guppas, Jaljeera, Potato, Sprouting Moong 6.00 Punjabi Samosa, Imli Saunth Chutney 8.00 KEBABS & TIKKAS Sofiyani Murgh Tikka, Kalonji & Sweet Tomato Chutney 16.00 Salmon Tikka, Coconut & Curry Leaf 20.00 Lasooni Wild Tiger Prawns, Red Pepper Chutney 20.00 Paneer Tikka, Cashew Nut, Corn Chat 12.00 Tandoori Gobhi, Masala Mattar, Green Chilli Raita 12.00 Gilafi Quail Seekh Kebab, Mustard & Mint Chutney 17.00 GAME & CHOPS Tandoori Masala Lamb Chops, Granny Smith Chutney 38.00 Partridge Pepper Fry, Malabar Paratha 17.00 Achari Guinea Fowl Tikka, Fig & Onion Chutney 22.00 Tandoori Mixed Grill of The Day 47.50 CURRY & BIRYANI SABZI Jheenga Moilee 25.00 Tulsi Dum Aloo 8.50 Pork Cheek Vindaloo 24.00 Patiala Baingan Masala 8.50 Chicken Butter Masala 22.00 Seasonal Green Thoran 8.50 Wild Muntjac Biryani, Pomegranate & Mint Raita 28.00 Dal Lasooni 9.00 Kashmiri Lamb Shank Rogan Josh 28.00 Dal Maharani 9.00 Wild Mushroom, Morel & Truffle Pilau 22.00 Rajasthani Bhindi 8.50 Sarson Ka Saag Paneer 18.00 SIDES & CONDIMENTS Basmati Rice 5.00 - Bread Basket 8.00 Indian Onion & Green Chilli Salad 2.50 - House Pickle 2.00 - Kachumber 3.50 – Pomegranate & Mint Raita 4.00 Please speak to your server regarding any allergy concerns. -
Flavors of India
Catering by Coriander: an Indian Bistro (856) 566 4546 www.CorianderNJ.com Coriander: Flavors of India At Coriander in Voorhees, guests can experience refined contemporary Indian food from diverse regions of the Indian sub-continent. The menu remains true to classic Indian recipes, but also reflects the food trends in today's India. Executive Chef & Owner of Coriander - Vipul Bhasin, brings together his creative force and practical know-how with a dedicated team of professionals with their shared passion for the flavors of the Indian home and the highest quality of service. Chef Vipul started his career with Taj Group of Hotels, a premier chain, in India running 100+ 5-Star Deluxe Hotels all over India and abroad. At the Taj Mahal Hotel in Delhi, India he was the Chef of the Indian specialty restaurant. In the US, prior to this Vipul has worked as a Chef at various very successful Restaurant and Catering establishment in New York and New Jersey and has hosted some very successful Indian food festivals and events at the prestigious Sangri-La hotel in Bangkok (Thailand), Le Meridian in Kingston (Jamaica) and prestigious dinners at the Smithsonian in Washington DC. Coriander is located at 910 Haddonfield-Berlin Road at the Ritz Center in Voorhees, New Jersey. For reservations, please call (856) 566-4546. Dinner hours: Monday to Thursday, 5:30 pm to 10:00 pm, Friday & Saturday 5:00 pm to 10:30 pm and Sunday 5:00 pm to 9:30 pm. Lunch: Monday-Sunday, 11:30 am - 2:30 PM. The following menus are presented for your consideration; please note: all menus can be customized to meet your specific needs. -
Chutney Recipes
Chutney Recipes Taaza™ - Tomato Garlic Chutney Tomato garlic chutney is an excellent base sauce for many Indian curries. It has all the wonderful flavors and taste that goes well with many lentils. You can use this chutney as dip, spread on breads and mix it with regular pasta sauce to add extra spice and flavor. Tomato Tortilla Wrap Ingredients: 1 tomato tortilla ¼ cup shredded cheddar cheese 2 tbsp. Taaza™ tomato garlic chutney ¼ cup chopped lettuce ¼ cup chopped tomatoes Jalapeno pickle to taste Salt to taste 1) On a hot griddle, warm tomato tortilla. 2) Spread cheddar cheese and tomato garlic chutney. 3) Top it with lettuce, tomatoes, jalapenos and salt and make a wrap. You can also add any cooked meat of your choice in this warp. Chickpea Curry Ingredients: 16 Oz. canned chickpeas 1 medium onion chopped ½ cup or 4 oz. Taaza™ tomato garlic chutney 2 oz. water or as desired 2 tbsp. Taaza™ ghee 1 tsp. garam masala (optional) 2 tbsp. chopped cilantro 1 tsp. lemon juice Salt to taste Makes: 2-4 servings 1) In a medium pan, heat ghee and sauté chopped onions. 2) Add Taaza ™tomato garlic chutney, water and garam masala and cook for 2 minutes. 3) Add canned (cooked) chickpeas and cook over medium heat for 2 minutes. Add salt if necessary (remember that canned chickpeas already has salt) and turn off the heat. Add lemon juice and chopped cilantro and mix well and serve it with rice or bread. Kidney Beans Curry - Rajma Ingredients: 16 Oz. canned kidney beans, drained 1 medium onion chopped ½ cup or 4 oz. -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
We Use Sustainably Sourced Seafood and Naturally Raised Meats, Coupled with the Bountiful Harvest of the Surrounding Farming Communities Wherever Possible
We use sustainably sourced seafood and naturally raised meats, coupled with the bountiful harvest of the surrounding farming communities wherever possible. Small Plates Podi Idli | 9 GOL GUPPA | 11 steamed rice cakes, spiced lentil powder, tomato chutney mini puffed puri, chickpeas, grapefruit, cilantro orange water ASPARAGUS SOUP | 11 CHICKEN TIKKA | 15 oven roasted asparagus, cumin, ginger and coconut baby lettuce, chicken tandoori, mustard powder, yogurt BEET SALAD | 11 Bhoga Fish | 13 baked beets, water crush, lime sweet yogurt seasonal fish, chef's secret spices, indian coulis Medium Plates Bombay Sliders | 14 PORK RIBS | 19 vegetables, potato patties, toasted pav bread, sweet onions sweet sour pork glaze, brussels sprout, fennel TANDOORI PANEER | 17 Grilled Prawns | 19 cottage cheeese, cumin ginger, spinash, cilantro chutney roasted chili garlic chutney, shallots PEPPER DUCK | 19 LAMB CONE | 19 pulled duck, black pepper sauce, rice uthappam minced lamb with onion and garlic, crispy dosa Masala Dosa | 14 Vegetable Uthappam | 16 south indian crepe, flavored potato stuffing, thick rice pancake, seasonal vegetables mix, house chutneys, sambar house chutneys, sambar Large Plates Palak Paneer | 21 Fish Moilee | 27 cumin chilli spinach, farmers market cottage cheese catch of the day, lemon coconut sauce, beans poriyal, rice SUNCHOKE KOFTA | 21 Chicken 'Dum' Biryani | 23 fried sunchoke, onion chilli, cashew sauce, naan chicken flavour basmati rice, yogurt Lamb Chops | 29 Coconut Prawns | 23 baby potatoes, snap beans, mushroom garlic sauce curry leaves, cumin coconut sauce, naan Vegetable Pilaf | 21 DELHI BUTTER CHICKEN | 23 farmers market vegetables, flavor basmati rice, raita tandoori chicken, butter masala sauce, naan SIDES NAAN | 4 HOUSE DAL | 8 GARLIC NAAN | 5 CHUTNEY SAMPLER | 6 TANDOORI ROTI | 5 BASMATI RICE | 4 GARLIC CHEESE NAAN | 5 RAITHA | 4 18 percent gratuity added for five guests or more @bhogasf 6 percent San Francisco mandate added on every check Please inform the server about your dietary preferences @bhogasf. -
MYANMAR POCKET GUIDE Hotline
Hotline: +95 9976535660 Bagan hello@trailsofindochina.com www.trailsofindochina.com MYANMAR POCKET GUIDE TRAILS OF INDOCHINA BAGAN 2 A glimpse back in time to the ancient Burmese Kingdom Situated on the plains next to the Ayeyarwaddy River, this ancient city is dotted with thousands of age-old stupas and temples from different eras, making it one of the most remarkable archaeological sites in Asia. The breathtaking views of the brick temples, against the backdrop of expansive plains, are unforgettable Bagan was the first capital of the Burmese Empire, between the 11th and 13th centuries. During this time there were over 10,000 Buddhist temples, pagodas and monasteries that populated the expansive plains of the ancient kingdom. TRAILS OF INDOCHINA BAGAN 2 Places To Eat Must-Try Local Foods Dine like Burmese royalty in Bagan. Traditions from the ancient kingdom live on in the city’s cuisine. Try the flavours of the local food in an authentic Myanmar atmosphere. PARATHA Indian-style flatbread typically eaten with curries BURMESE SALADS A variety of different salads varying from tofu to, tea leaf, and tomato and cabbage STICKY RICE Sticky rice typically served with shredded coconut BURMESE THALI MOHINGA A round platter serving Rice noodle and fish various dishes including soup, typically eaten for chutneys, beans and curries breakfast TRAILS OF INDOCHINA BAGAN 4 MYANMAR INTERNATIONAL DINING DINING Pricing Reference: $ - Inexpensive $$ - Moderate $$$ - Expensive Sunset Garden $$ This appropriately named and charming restaurant boasts Eden B.B.B $$$ a landscaped garden, stunning views, a cool breeze and This beautifully furnished restaurant offers a choice of mouth-watering food. -
A Taste of India Authentic Indian Vegetarian Curries Kitchen Flavors
Serving A Taste Of India Authentic Indian Vegetarian CURRIES Kitchen Flavors Served With Rice We Do Catering For All Your Special Occasions Aviyal .....................................................................$7.99 Mildly Spiced Vegetable Stew With Yogurt And Coconut 7633 Reading Rd. • Cincinnati, OH 45237 Channa Masala .........................................................$7.99 Phone: 513-821-2021 • Fax: 513-821-3121 Chick Peas Cooked In Onion Sauce With Exotic Spices website: ammaskitchen.us Vegetable Jalfrezi .......................................................$7.99 Array Of Veggies Sautéed With Bell Pepper, Onion, Tomatoes And Spices DINNER SPECIALS Amma’s Special Dal ...................................................$7.99 Yellow Lentils Flavored With Cumin And Garlic Madras Thali ............................................................. $13.49 Dal Palak ................................................................$7.99 Chapathi, White Rice, Special Rice, Sambar, Daal, Kootu, Avial, Lentils Cooked With Spinach, Dry Fenugreek Leaves And Spices Poriyal, Rasam Yogurt, Pickle, Papad And Dessert Bombay Aloo ............................................................$7.99 Amma’s Special Dinner ................................................. $11.49 Baby Potatoes In Creamy Onion Gravy With A Touch Of Fenugreek Leaves Choice Of Iddli Vada Or Pongal Vada And Dosa Or Uthapam Served With Sambar, Chutney And Dessert Special Vegetable Curry ...............................................$7.99 Garden Fresh Vegetables Simmered