DOCSLIB.ORG

DESSERT DAILY SPECIALS Entreé APPETIZER Soup & SALAD

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

APPETIZER RIVIERA MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPETIZER *seared swordfish escabeche warm duck-chicken liver patty olives, peppers, onions, garlic, parsley, olive oil, vinegar frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes cuban chicken potato salad green peas, apples, red peppers, mayonnaise SOUP & SALAD SOUP & SALAD clam chowder velouté de champignons vegetables, potatoes creamy mushroom soup red beet, green bean salad boston lettuce heart mustard-mayonnaise, onions, cilantro shallot vinaigrette, roquefort blue cheese ENTR É ensalada cubana romaine lettuce, tomatoes, sweet onions, radishes, ENTREÉ lime-garlic vinaigrette * salade niçoise cuban sandwich green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette ham, roasted pork, cheese, mustard, pickles, choice of grilled tuna | halibut | salmon cuban bread, french fries, mariquitas traditional croque-monsieur *shellfish bisque baked triple decker sandwich, ham, cheese, mornay sauce, shrimp, scallops, monkfish, mussels, calamari, mixed greens, french fries puff pastry fleuron ocean perch fillet penne al pesto capers, butter, lemon, croutons, parsley potatoes green beans, potatoes free-range chicken fricassée *grilled beef paillard aged-champagne vinegar jus, pilaf rice, haricots verts maître d’hôtel, tomato provençal, french fries *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac T ASTE OF THE WORLD Our executive chef DESSERT invites you to enjoy the F LAVORS OF CUBA chocolate mousse dacquoise apricot, passion fruit mariquitas garlic salsa orange-rhubarb tart chantilly cream chicken potato salad arroz con leche *seared swordfish escabeche cuban milk rice pudding beef empanadas COUPE GLACÉE gambas al ajillo vacherin cuban garden salad vanilla ice cream, raspberry sorbet, meringue, whipped cream lime-garlic vinaigrette ICE CREAM & SORBET served as a main course or sampler for two vanilla | chocolate | lemon tart | plombière no-sugar-added raspberry Put yourself in our hands passion fruit sorbet Tell us about your likes, aversions & allergies lacto-ovo vegetarian dish *Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day01 GDR_LUNCH_1117 APPETIZER VESSEL MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *mexican fish ceviche warm duck-chicken liver patty tuna, sea bream, avocado, tomatoes, red onions, frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes lime, cilantro, chili goat cheese, mango, vegetable quesadilla onions, bell peppers, avocado shrimp salsa SOUP & SALAD S OUP & SaLAD velouté de champignons tomato, bell pepper soup creamy mushroom soup tortilla vermicelli, cilantro boston lettuce heart mexican salad shallot vinaigrette, roquefort blue cheese red beans, rice, tomatoes, corn, bell peppers, okra, diced vegetables ETRN EÉ ENTREÉ *pan-seared ahi tuna loin salad hearts of palm, assorted greens, cherry tomatoes, * salade niçoise chili dressing, tarragon vinaigrette green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon chicken, avocado, tomato sandwich ciabatta, iceberg lettuce, traditional croque-monsieur thousand island dressing, french fries baked triple decker sandwich, ham, cheese, mornay sauce, mixed greens, french fries grouper fillet, chimichurri sweet potato mousseline, summer vegetable medley ocean perch fillet capers, butter, lemon, croutons, parsley potatoes fusilli alla crema di aglio pasta, endive, chili flakes, garlic cream, parmesan free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts braised chocolate mole beef short rib bell pepper rice, corn, chorizo *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac T ASTE OF THE WORLD DESSERT Our executive chef invites you to enjoy the dulce de leche cheesecake FO LAV RS OF MEXICO caramel sauce empanadas chocolate mousse cake salsa cruda praline croquant *fish ceviche coconut cream pot tacos rum raisin guacamole COUPE GLACÉE mexican salad banana split braised chocolate mole beef short rib ice cream trio, bananas, whipped cream, chocolate sauce chicken flautas I CE CREAM & SORBET served as a main course vanilla | chocolate | crème brûlée | grand marnier or sampler for two no-sugar-added vanilla Put yourself in our hands pink grapefruit campari sorbet Tell us about your likes, aversions & allergies lacto-ovo vegetarian dish *Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day02 GDR_LUNCH_1117 APPE TIZER VESSEL MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER marinated prawns, baby shrimp, octopus warm duck-chicken liver patty vegetables jardiniere, arugula oil frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes vegetarian spring rolls chili mayonnaise SOUP & SALAD S OUP & SaLAD halibut cream soup velouté de champignons kashi saffron rice pilaf, tomato concasse creamy mushroom soup tomato, cucumber, onion salad boston lettuce heart black mustard seed vinaigrette shallot vinaigrette, roquefort blue cheese ETRN EÉ sweet & sour chicken salad crisp greens, cashews, mushrooms ENEÉTR avocado, green peas, alfalfa, egg salad sandwich *salade niçoise potato chips green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette choice of grilled tuna | halibut | salmon bouillabaisse marseillaise french fish & seafood soup, garlic bread, rouille sauce traditional croque-monsieur baked triple decker sandwich, ham, cheese, mornay sauce, gnocchi al pesto mixed greens, french fries hand-rolled potato dumplings, creamy pesto sauce ocean perch fillet five hour slow-cooked lamb shoulder capers, butter, lemon, croutons, parsley potatoes oriental spices, candied lemon, celeriac, cauliflower purée free-range chicken fricassée aged-champagne vinegar jus, pilaf rice, haricots verts *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal TAS TE OF THE WORLD breaded veal scaloppini piccata caramelized pearl onion lemon sauce, celeriac Our executive chef invites you to enjoy the FO LAV RS OF SCANDINAVIA DESSERT swedish meatballs *salmon gravlax caramelized banana tart sweet mustard chocolate sauce creamy potato salad torta de santiago almond cream cake red cabbage salad caramel apple mousse marinated herring, polar bread caramel sauce shrimp salad COUPE GLACÉE chicken skewers café liégeois creamy vodka, lemon vanilla ice cream, espresso, whipped cream, almonds served as a main course or sampler for two icE crEAM & SORBET vanilla | chocolate | swiss mocha | mint chocolate Put yourself in our hands no-sugar-added banana Tell us about your likes, aversions & allergies mango sorbet lacto-ovo vegetarian dish *Public Health Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions. Menu1_day03 GDR_LUNCH_1117 APPE TIZER VESSEL MONTH #, YEAR tiger shrimp avocado, grapefruit, marie-louise sauce *salmon rillettes salmon spread, cucumber rosette DAILY SPECIALS leek terrine, egg mimosa sauce verte, crème fraiche, assorted greens APPZ ETI ER *lemon-marinated swordfish loin warm duck-chicken liver patty crisp vegetables, arugula frisée lettuce, dijon mustard vinaigrette, croutons, tomatoes spinach ricotta panzerotti italian stuffed pastry, tomato sauce SOUP & SALAD S OUP & SaLAD tuscan-style bean soup velouté de champignons garlic-parmesan croutons creamy mushroom soup panzanella salad boston lettuce heart buffalo mozzarella, cucumbers, onions, bell peppers, shallot vinaigrette, roquefort blue cheese tomatoes, olives, basil, garlic croutons ETRN EÉ fantasia italiana ENEÉTR grilled chicken breast, arugula, roasted bell peppers, red radishes, parmesan shavings, garlic bread *salade niçoise green beans, bell peppers, potatoes, eggs, greens, olives, vinaigrette grilled tomato mozzarella panini choice of grilled tuna | halibut | salmon ciabatta, pesto, potato chips traditional croque-monsieur *barramundi fillet baked triple decker sandwich, ham, cheese, mornay sauce, creamy polenta, mediterranean olive salsa mixed greens, french fries spaghetti alle vongole ocean perch fillet clam sauce capers, butter, lemon, croutons, parsley potatoes capers & spinach stuffed veal involtini free-range chicken fricassée tagliatelle pasta aged-champagne vinegar jus, pilaf rice, haricots verts *grilled five-peppercorn beef hanger steak brandy demi-glace, french fries, tomato provençal breaded veal scaloppini piccata TAS TE OF caramelized pearl onion lemon sauce, celeriac THE WORLD Our executive chef invites you to enjoy the DESSERT FO LAV RS OF itaLY chocolate
Recommended publications

  • Chocolate Bar Menu

    MAX BRENNER CHOCOLATE BAR MENU SWEET ICONS pretzels MAX ‘N GO Strawberry Chocolate Dip 9.50 SAVOURY Chocolate Lick 3.00 Dip fresh strawberries in pure LARGE savoury pretzel 5.99 Your personal pot of pure melted melted chocolate chocolate in Milk, Dark or White Available with butter or cream cheese Chocolate Souffle 10.70 Add any reg hot drink $8.99 Amsterdam Cookies - Milk Chocolate 4.95 Rich dark chocolate cake with SWEET Dutch cocoa cookie filled with a molten chocolate centre LARGE sweet pretzel 7.99 smooth milk chocolate Tutti Frutti Waffle Single 16.00 Available with butter or cream cheese Amsterdam Cookies - Peanut butter 4.95 Double 21.00 Add any reg hot drink $10.99 Dutch cocoa cookie filled with smooth Belgian waffle/s served with ice peanut butter cream, fresh strawberries & banana Banana Bread 6.20 Crêpe - Banana Praline 18.50 BAKED MAX Flourless banana bread made with Filled with banana & hazelnut praline, 50% banana, served with a pot of pure served with ice cream Chocolate Cinnamon Babka 7.50 melted chocolate Brioche swirled with cinnamon Crêpe - Strawberries & Cream 18.50 & chocolate, served with a pot of Filled with fresh strawberries pure melted chocolate & whipped cream Hazelnut Dome 8.95 SHARING IS CARING Hazelnut praline & milk chocolate mousse Mini Choc-Hazelnut Scrolls 15.00 Baked with hazelnut chocolate and Mango Passion Dome 8.95 served with pure melted milk chocolate DECADENT PIZZAS White chocolate mousse with mango Base available in Milk / Dark / White & passionfruit center Chocolate Fondue for Two 22.00 Choc-Banana
  • Greek Halvah Jelly – Halvas Farsalon

    Greek Halvah Jelly – Halvas Farsalon

    Recipe Category / Sweets / Desserts Greek halvah jelly – Halvas Farsalon 15' 10' 8-10 2 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 liter water 500 g granulated sugar 100 g seed oil 240 g corn starch 1 pinch salt 300 g granulated sugar, for the caramel 2 tablespoon(s) granulated sugar, for sprinkling 150 g almonds, toasted To serve mint leaves Διατροφικός πίνακας Nutrition information per portion Method 602 1.9 104.0 Calories 19.0 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) If you are more familiar with the semolina type halvah… this is not the one! This is a different type of Halvah. It may remind you more of a nougat, pudding or jelly-like 30 % 27 % 10 % 40 % appearance and texture. It is called Halvah Farsalon, named after the town Farsala, in Southern Thessaly in Greece. Place a non-stick pan over heat and it get very hot. 83.0 3.9 2.4 0.07 In a bowl, whisk the water and granulated sugar, until incorporated. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add the sunflower oil and corn starch. Whisk until the corn starch dissolves completely and add the salt. 92 % 8 % 10 % 1 % To the pan, add some of the granulated sugar for the caramel and mix with a wooden spoon. Add the remaining granulated sugar in batches. Mix until it melts and turns golden. When the caramel is ready, remove from heat and transfer to mixture in bowl. Mix and transfer whole mixture to pan over heat. Mix for 5-10 minutes, until the caramel has dissolved completely.
  • Summer Camp 2021

    Summer Camp 2021

    Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
  • Beverages List Wine

    Beverages List Wine

    BEVERAGES LIST COFFEE 40 ESPRESSO 40 CAPPUCCINO 45 CAFÉ LATTE 45 TEA SELECTION 45 earl grey / green tea / jasmine / peppermint / english breakfast chamomile / darjeeling / ceylon SOFT DRINKS 50 COCA COLA / SPRITE / DIET COKE / GINGER ALE / SODA WATER ADES WATER 600 ML 40 PERRIER SPARKLING 380 ML 75 SAN PELLEGRINO SPARKLING 500 ML 95 FRESH FRUIT JUICES 60 orange / lime / pineapple / papaya / honeydew melon watermelon / banana / mixed ICED CAPPUCCINO 70 SNOW WHITE 70 VANILA LATTE MACCHIATO 70 BINTANG 65 HEINEKEN 85 CORONA 120 WINE TWO ISLAND SAUVIGNON BLANC, AUSTRALIA 120 / 605 TWO ISLAND CHARDONNAY, AUSTRALIA 120 / 605 JEPUN SPARKLING ROSE 120 / 605 DOMAIN CHANDON BRUT, AUSTRALIA 240 / 1,150 TWO ISLAND SHIRAZ, AUSTRALIA 120 / 605 we are a responsible server of international branded premium spirits certified by the indonesian customs authority. all prices are inclusive of 21% service charge and government tax. all prices are in thousand of rupiah. INDONESIAN & BALINESE FAVORITES PALAK PANEER (V, GF) 195 FISH AND CHIPS 195 cubes of paneer cooked in a thick and mildly seasoned spinach gravy beer battered and crispy fried snapper fillet SOTO MADURA (DF) 95 french fries / buttery green peas / lemony tartare sauce indonesian chicken noodle soup / quail eggs / steamed rice GRILLED RED SNAPPER AND MADRAS CURRY SAUCE (GF) ( ) 199 grilled snapper fillet smoothered in a red chili powdered gravy SEARED RED SNAPPER FILLET 220 NASI CAMPUR (DF) 125 lemon hollandaise / roasted baby potatoes steamed rice / chicken curry / seafood satay lilit LAMB ROGAN
  • Anthropozine | April 2015

    Anthropozine | April 2015

    Feel free to distribute this PDF Please! You can share this work to your heart’s content because we are CC-BY, the most open Creative Commons license. Send the file to your students, share it on your department listserv, throw up the link on your social networks, and post it on your homepage. If you run off 5-10 copies on your department copier and leave them lying around where students will find them we will know and think you’re cool. You’re thinking about printing it double-sided with a staple right now and we’re all like, “Yeah. Do it.” Then at happy hour we talk about how excellent your taste in books and music is. Welcome to Anthropozine Anthropozine, a venue for undergraduate work of and inspired by anthropology, is a special publication of anthronow.com. Look for us in April, September, and December, in coordination with our print publication, Anthropology Now. This is our first issue! It’s like a collector’s item! We welcome submissions from current and recently graduated college students of any major on topics relevant to anthropology and culture. Our April and September issues will revolve around a specific theme. The December issues will be open topic. September’s theme is the Body. To learn more about how to submit, check our call for submissions on page 5 and visit our website https://anthropozine.wordpress.com/. Special Issue: Food What’s for dinner? An ancient question, with many different answers. In this month’s issue our authors reflect on how their foodways are representative of diverse cultures and how significant life events continue to shape and inform their changing diets.
  • Panzanella Salad

    Panzanella Salad

    Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
  • Buba April 2021 Menu

    Buba April 2021 Menu

    NIBBLES Chilli Hummus, Hazelnut Dukkha (n)(vegan).................. £4 Kilkeel Crab Tzatziki, Crushed Avocado & Mint............ £6 Baklava Stuffed Dates Wrapped in Bacon (n)............... £3.50 Baklava Stuffed Dates (n)(vegan)................................ £3 SMALL PLATES Chicken Wings, Lemon, Parsley, Mint & Feta............................................................... £7 Sweet Pepper & Spinach Börek, Roast Garlic Vegan Mayo (vegan)............................. £7 Charred Squid, Spiced Fennel Sausage Ragú & Pickled Chillies................................. £10 Halloumi Fries, Harissa & House Sauce (v).................................................................. £8 Crispy Falafels, Pickled Cucumber Salad, Garlic Tahini & Chilli Jam (vegan)............... £7 FROM THE GRILL All grills served with House Pickles, Slaw, Flat Bread & Sauces Turkish Ground Lamb Koftè............................................................................................ £14 Chicken Ras el Hanout Skewer....................................................................................... £13.50 Ground Pork, Oregano, Lemon & Garlic Souvlaki............................................................ £13.50 Cauliflower Shawarma, Chilli Hummus, Pomegranate & Chermoula (vegan)..................... £12 LARGE PLATES Buba Spiced Lamb, Mint, Yoghurt, Harissa & Cous Cous................................................ £14 Piri Piri Chicken, Smoked Paprika, Cumin & Pickled Cabbage Slaw................................ £14 Baked Cod, Chorizo Crushed Potatoes
  • ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER the WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise

    ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER the WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise

    ESCORTED JOURNEYS COLLECTION 2019/20 DISCOVER THE WORLD 2 ESCORTED JOURNEYS COLLECTION 2019- 2020 3 Magnificent Europe River Cruise ...................................14 Panoramic Rockies and Alaskan Cruise ......................16 Japan Discovery ............................................................18 Beijing to St Petersburg ................................................20 Hong Kong International Horse Racing ............................22 Russian Waterways .......................................................24 Tuscan Experience ........................................................26 Croatia and the Adriatic .................................................28 The Five 'Stans ..............................................................30 Experience Egypt ..........................................................32 Discover Persia .............................................................34 Canberra Floriade ..........................................................36 Simply Sicily ..................................................................38 Western Australia Wildflowers .......................................40 Discover Turkey .............................................................42 Northern Territory and the Ghan ....................................44 Europe Christmas Markets ............................................46 In Search of the Northern Lights ...................................48 Nordic Winter Adventure ...............................................50 Classic Antarctica .........................................................52
  • Hilton Istanbul Bomonti Hotel & Conference Center

    Hilton Istanbul Bomonti Hotel & Conference Center

    Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
  • Prep Ared F Ood S Ca T Al Og

    Prep Ared F Ood S Ca T Al Og

    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”

    LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”

    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
  • Check out Our Spizzico Menu & Combine Your Orders Check out Our

    Check out Our Spizzico Menu & Combine Your Orders Check out Our

    Dine-in – Pick-up – Delivery – Catering Dine-in – Pick-up – Delivery – Catering Pizzas Pastas Served with a side salad, bread & butter Traditional Thin Crust Our light flaky crust is always crisp & golden brown. Small 10” Cheese Serves 1-2 $9.39, Medium 12” Cheese Serves 2-3 $11.99, Penne Alla Spizzico Large 14” Cheese Serves 3-4 $15.79, X-Large 16” Cheese Serves 4-5 $18.09, With mushrooms, pancetta, & peas in our light cream sauce $14.49 Family 18” Cheese Serves 5-6 $20.29 Mussels Marinara With plum tomatoes, fresh garlic, & parsley in extra virgin olive oil served over linguine $17.99 Chicago-Style Deep Dish Artichoke & Shrimp Angel Hair This is the pie that Chicago made famous! In our special pesto sauce $15.99 A totally gourmet pizza with a buttery crust & lots of cheese. Allow 45 min. bake time – cut upon request only. Spinach Manicotti Small 10” Cheese Serves 2-3 $12.09, Medium 12” Cheese Serves 3- 4 $14.39, (3) Stuffed with a 4-cheese spinach blend in our tomato cream sauce $13.49 Large 14” Cheese Serves 4-5 $19.00, X-Large 16” Cheese Serves 5-6 $23.50 Penne Alla Vodka In our tomato vodka cream sauce $13.49 Spizzico Stuffed Baked like a pie with ingredients inside & topped with a thin crust & our special tomato sauce. Fresh Vegetables with Angel Hair Allow 45 min. bake time – cut upon request only. Artichoke hearts, mushrooms, broccoli, onions, roasted red peppers, & fresh garlic in our Small 10” Cheese Serves 2-3 $15.39, Medium 12” Cheese Serves 3-4 $19.09, homemade marinara sauce $13.49 Large 14” Cheese Serves 4-5 $22.99, X-Large