DOCSLIB.ORG

Small & Shareable Soups & Salads Burgers Pasta

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Small & Shareable Soups & Salads Burgers Pasta SMALL BURGERS served with house kettle chips & SHAREABLE upgrade to pork fat fries $2 / upgrade to cheese of your choice $2 OYSTERS GF 3 / 12 or 6 / 20 add fried egg $1, add bacon $2, add roasted mushrooms $2 lemon & Champagne mignonette TRUFFLE BURGER 32 FLASH FRIED CALAMARI 12 caramelized onion, aged cheddar cheese, black truffle mayo, crushed Spanish olives, skorthalia sauce, lemon, parsley fresh shaved black truffle, brioche bun PB&J 14 CHEESEBURGER 16 crispy pork belly, marcona almond butter, cranberry jelly, aged cheddar, pickled red onion, lettuce, garlic mayo, spicy greens, house made brioche brioche bun GRILLED CARROT GF 12 SMASH BURGER 15 warm tahini, pistachio dukkah, pomegranate, radish, shallot, parsley two griddled patties, melted edam cheese, shredded lettuce, pickles, BANGS ISLAND MUSSELS 15 minced white onion, mayo, brioche bun ginger, bird's eye chile, green garlic, shallot, fish sauce, lime, pbr, dulse, cilantro, toast PAS TA PORK FAT FRIES 8 house made garlic mayo CACIO E PEPE 14 / 25 black pepper parmesan broth, shaved SarVecchio parmesan, KAFTA KEBAB 15 cracked pepper, black truffle sauce, canestri noodle Twin Maple Lamb, sumac, yogurt, flatbread, parsley, pickles MUSHROOM CAMPANELLE 16 / 27 SHRIMP & RICE CROQUETTES 14 Pebble Creek mushroom ragu, creamed spring greens, basil, summer corn purée, piperade, scallion pine nuts, SarVecchio parmesan PIEROGIES 13 CLAMS & LINGUINE 15 / 26 potato, gouda, & green garlic filling, shaved celeriac, apple, n'duja, little neck clams, roasted fish collar, green garlic, onion, parsley, crème fraîche, toasted pine nut lemon, white wine SOUPS & SALADS RAMP CARBONARA 16 / 27 add ramp sausage $8 add pan roasted chicken breast $8 pickled ramp, bacon, SarVecchio parmesan, egg yolk, add sauteed shrimp $6 ramp dust, linguine HUNGARIAN MUSHROOM SOUP 8 DUCK MEZZELUNE 20 / 31 crème fraîche, parsley, paprika sausage stuffed, wild turkey jus, morels, English peas, watercress, green garlic pistou HOT HOUSE GAZPACHO GF 7 cucumber, tomato, onion, green garlic, basil, crème fraîche, sherry vinegar ENTRÉES CAESAR SALAD 12 romaine, white anchovy, peppered parmesan & sourdough crouton, MARKET FISH MP shaved parmesan, creamy caramelized anchovy vinaigrette rotating daily selection; please inquire HEIRLOOM LETTUCE SALAD 11 RIBEYE A LA PLANCHA GF 48 hard egg, chive, brown butter bread crumb, parmesan, grilled alliums & asparagus, purple mustards, charred scallion purée, buttermilk vinaigrette crispy yukons, pickled hen of the woods SHAVED ASPARAGUS SALAD GF 12 RICE NOODLE SOUP BOWL WITH CHICKEN "PHỞ GÀ" 22 bacon & fennel vinaigrette, green garlic, coddled egg, roasted chicken, Thai basil, cilantro, mint, onion, bean sprout, charred lemon aioli, cured egg yolk, crispy chicken skin bird's eye chile, crispy shallots, lime CITRUS SALAD GF 12 VIETNAMESE CARAMELIZED CATFISH 30 VPF greens, radish, shallot, shaved Cabra Romero, cucumber, steamed jasmine rice, fresh crunchy vegetables, lime vinaigrette, pine nuts, orange & cherry kombucha vinaigrette crispy shallots, fish sauce & coconut caramel ENSALADA DE JAMÓN GF 13 MOROCCAN VEGETABLE TAGINE GF 25 Serrano ham, dates, Cabra Romero, apple, candied walnut, potato, carrot, chickpea, Castelvetrano olives, golden raisins, harissa, VPF greens, miso honey vinaigrette garlic, onion, single grove olive oil, jasmine rice, cilantro ATYPICAL BEET SALAD GF 13 MOULARD DUCK BREAST GF 34 roasted beets, hazelnut granola, preserved grapefruit rind, cress, ramps, morels, green garlic, fiddlehead fern, sunchoke purée Fourme d' Ambert bleu cheese, pickled mustard seed, burnt honey blue mars grape aigre doux BERKSHIRE PORK CHOP 32 We are proud to serve environmentally responsible seafood based on white bean purée, Castelvetrano olives, tatsoi, shallot, the recommendations from Monterey Bay Aquarium Seafood Watch®. orange & rosemary oleo saccharum, aleppo pepper dust Learn more at seafoodwatch.org Executive Chef Luke VerHulst Please ask your server about menu items that are served raw. Sous Chef Miriam Geenen Consuming raw or undercooked meats, poultry, seafood, shellfish, or Sous Chef Trevor Mathiak eggs may increase your risk of foodborne illness. Please inform your server of any allergies. *Gf / gluten free CHEESE & CHARCUTERIE SMALL BOARD three items 18 LARGE BOARD five items 27 CHEESE M E AT CHÈVRE Evergreen Lane, Fennville, MI CHICKEN LIVER PÂTÉ goat’s milk, fresh, salty & acidic iron & wine WABASH CANNONBALL Capriole Creamery, Greenville, IN PÂTÉ MAISON goat's milk, boule style, surface ripened chèvre add $5 rustic & herbal MIMOLETTE BOULE D'OR Label Rouge, France JAMÓN SERRANO El Cerro, Calamocha, Spain cow's milk, aged 13 months, hard, mellow aged 12 months SNOWFIELDS Saxon Creamery, Malone, WI SPECK Mitica, Alto Adige, Italy cow's milk, rich butter, sweet almond, bright lemon rosemary, pepper, light smoke GRAFTON VILLAGE 2 YR CHEDDAR Grafton, VT BRESAOLA Broolyn Cured!, Brooklyn,, New York add $5 raw cow's milk, buttery, sharp tang, nutty finish black pepper & porcini rubbed, sweet, herbaceous & earthy PIPER'S PYRAMID Capriole Creamery, Greenville, IN SALAMI COTTO Smoking Goose, Indianapolis, IN goat's milk, paprika rubbed, sweet & smoky add $5 fenugreek, red wine FOURME d'AMBERT Auvergne, France SOPPRESSATA Columbus Craft Meats. San Francisco, CA raw cow's milk, creamy, delicate garlic, fennel, black & red pepper OSSAU-IRATY Fromagerie Aramits, Vallée de Barétous, France BIG CHET'S Red Table Meats, Minneapolis, MN raw sheep's milk, firm, rich floral aroma add $5 spicy finocchiona style, garlic, fennel, red pepper LE CHÂTELAIN CAMEMBERT Normandy, France GENOA Molinari, San Fransisco, CA cow's milk, soft ripened, hints of cellar and mushroom garlic & black pepper BELLETOILE TRIPLE CREAM BRIE Fromagerie Henri Hutin, France COPPA Molinari, San Fransisco, CA cow's milk, creamy, buttery, mellow pork shoulder, cayenne rubbed SOFIA Capriole Creamery, Greenville, IN goat's milk, surface ripened, ash aged chèvre add $5 BEEMSTER 18 MONTH GOUDA Beemster, Holland cow’s milk, toasted walnut, brown butter CABRA ROMERO Central Quesera Montesinos, Spain goat’s milk, rubbed in rosemary & Iberico lardo TALEGGIO CasArrigoni, Bergamo, Italy cow’s milk, sweet, intense, truffles DESSERTS AFTER DINNER DRINKS Pastry Chef Rawan Shatara IRISH COFFEE 9 HOUSE MADE ICE CREAM & SORBET GF 6 Schuil Columbian Cauca, Tullamore Dew, fresh whipped cream rotating seasonal selections; please inquire NOVAL 10 LEMON POLENTA CAKE 10 10 yr tawny port za'atar mousse, lemon curd, orange supreme, NIEPOORT 11 single grove E.V.O.O. gelato late bottle vintage port 2013 CHOCOLATE CHIP COOKIE ICE BOX CAKE 10 CHÂTEAU D'ORIGNAC 9 crispy thin layered cookies, coffee chocolate mascarpone cream, pineau des charentes unsweetened cream, cocoa nib OREMUS 22 PISTACHIO PARIS-BREST 10 tokaji aszú, 5 puttonyos 2007 choux ring, pistachio white chocolate ganache, lime chiboust, toasted pistachios BODEGAS YUSTE 10 pedro ximénez sherry MONT BLANC 11 sable cookie filled with cranberry coulis, crispy meringue, BAUMARD 18 vanilla bean Bavarian cream, chestnut purée, powdered sugar quartes de chaume 2015 CARAMELIZED CHÈVRE CHEESECAKE GF 10 CHATEAU GUIRAUD 28 goat's cheese, cranberry glaze premier cru sauternes 2008.
Load more

Recommended publications
  • To See a List of Possible Ice Cream Choices
    After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey
    [Show full text]
  • Coffee & Tea Digestive Dessert Wine & Fortified
    COFFEE & TEA AFFOGATO 16 Traditional vanilla ice cream, Disaronno Amaretto, espresso White chocolate ice cream, Brookies Macadamia Liqueur, espresso COFFEE Espresso | Macchiato 3.5 Piccolo | Long black 4 Long black | Long mac | Doppio 4.5 Cappuccino | Flat white | Latte 4.5 Hot chocolate | Mocha 4.5 Iced long black | Iced Latte 5 ALTERNATIVE MILK 0.5 Milk Lab - Almond, Soy, Macadamia, Lactose-Free Alternative Dairy Co - Oat TAVALON TEA 5 Aussie Breakfast, Earl Grey Reserve, Rooibos Bilberry, Kama Chai Sutra, Double Mint Peach Oolong, Royal Chamomile, Jasmine DIGESTIVE Amaro Montenegro Italy 9.5 Ricard Pastis France 9 Amaro Nonino Italy 10 Chartreuse Green France 13 Fernet Branca Italy 10.5 Chartreuse Yellow France 12 Branca Menta Italy 10.5 Villa Massa Pernod Absinthe France 14 Limoncello Italy 9.5 DESSERT WINE & FORTIFIED 2019 Frogmore Creek Iced Riesling Coal River TAS 13 65 2017 Vasse Felix Cane Cut Semillon Margaret River WA 55 Grahams 10yr Reserve Port Douro PT 14 Kay Brothers Grand Muscat McLaren Vale SA 12 DESSERT CHEESES Vacherin, strawberry and guava sorbet, Local & imported cheeses served with house-made accompaniments 9ea burnt meringue, fresh strawberry 17 BAY OF FIRES, CLOTHBOUND – TASMANIA, AUSTRALIA – COWS MILK Pain d’epices, mandarin sorbet, burnt vanilla A traditional cheddar rubbed in lard and clothbound for a minimum of 12 months. brulee and spiced coconut 18 The flavour is buttery & herbaceous with a sharp lactic finish. Tarte Tatin, toffee apple, caramelised puff pastry and cinnamon ice cream 18 SECTION 28, MONT PRISCILLA – ADELAIDE, AUSTRALIA – COWS MILK This semi-soft cheese is distinguishable by the line of ash running through its Mont Blanc, Manjari 64% mousse, white coffee centre.
    [Show full text]
  • Wines Coffee Selection Hot Chocolate & Iced Tea Drinks
    WINES COFFEE 175ml 250ml SELECTION White Wine Glass Glass Mont Blanc - Macabeau £4.50 £6.25 Freshly La Bastilla coffee Chardonnay (Spain) Crisp, fresh and unoaked. Lemon and A rich sweetness with notes of caramel and dark white currant finish. chocolate. Served with an almond biscotti. Terre de soleil - Sauvignon £5.25 £6.95 Cappuccino £2.95 (France) Latte £2.95 Fresh, clean and herbaceous. Lovely Americano £2.70 minerality on the finish. Single Espresso £1.70 Macchiato £2.80 Los Horaldos - Torrontes £5.75 £7.95 Flat White £2.95 (Argentina) Mocha £2.95 Light floral notes mingled with pear Affogato - Double espresso served over £4.20 drops. Easy drinking. a creamy vanilla bean ice cream. Flavoured syrups - please ask 30p Red Wine 175ml 250ml Glass Glass Mas De Vigneron - Grenache £4.50 £6.25 The Thermae Cafetière (for 2 people) Syrah Merlot (France) Enjoy fresh ground coffee for two from this elegant Rhone style. Soft, spicy and juicy. French coffee press. Served with an almond biscotti. Percheron - Shiraz £5.25 £6.95 Mourvedre (South Africa) Kenyan Peaberry - hints of oranges, £5.95 Dark and brooding. stone fruits and grape with a lemon Warm, big and savoury. twist. Best enjoyed black. £5.95 Emiliana Reserve - £5.75 £7.95 La Bastilla - from an old family Carmenere (Chile) estate located in Nicaragua. Rich and Velvety smooth palate with chocolate complex with a slightly picante finish. and vanilla undertones. Rosé Wine 175ml 250ml Glass Glass HOT CHOCOLATE & Mas de vigneron - Tannant £4.50 £6.25 Cabernet Franc (France) ICED TEA DRINKS Dry rosé with overtones of autumn berries.
    [Show full text]
  • Take Away Menu Dec 6
    Cafe Boulud Take Away Menu P I C K U P D A I L Y B E T W E E N 2 P M T O 8 : 3 0 P M Please note that all orders must be placed 30 minutes prior to pickup time T O P L A C E Y O U R O R D E R P L E A S E C O N T A C T 4 1 6 - 9 6 4 - 0 4 1 1 Chef Favorites Kale & Quinoa Salad 22 shaved baby carrot, radish, citrus, cider vinaigrette The Frenchie Burger 28 7 oz burger, morbier cheese, dijon mustard, pork belly arugula, tomato-onion compote Whole Rotisserie Chicken 68 confit fingerling potato, chicken jus, watercress salad Confit De Canard 42 foie gras, farro, pomegranate, carrot purée, fennel, duck jus Poached Atlantic Salmon 39 baby beetroot, asparagus, sorrel emulsion, citrus Macaron Ispahan Seasonal Fruit Tart Chocolate Cake Slice 17 12 12 3 Course Fixed Menu $60 Chicory Salad endive, apple, brie, black truffle, walnut vinaigrette Lasagna Bolognese with Rosemary Focaccia house-made pasta, beef bolognese, tomato, broccolini, bechamel Hazelnut Paris Brest choux puff, hazelnut mousseline, chocolate sponge, hazelnut praline Pre- Order Cakes A L L C A K E S A R E A V A I L A B L E I N 6 , 8 A N D 1 0 I N C H E S Please note that all orders must be placed 24 hours in advance Praline Cake Strawberry Shortcake 46 | 67 | 88 46 | 67 | 88 Lemon Tart Chocolate Mousse Cake 37 | 58 | 69 46 | 67 | 88 Festive Afternoon Tea $55 Festive Tea is available Friday to Sunday.
    [Show full text]
  • Recipe Concepts
    Recipe Concepts Blueberry Lemon Dome Yield: 20 Servings American Metric Ingredients Blueberry Gelée 8.8oz 250g Caramanfruit Blueberry Purée (583107) 1.8oz 50g Fresh Blueberries 1.8oz 50g Sugar 0.3oz 8g Sosa Pectin NH (672155) 0.3oz 8g Lemon Juice Combine the blueberry purée and fresh blueberries in a saucepan and bring to a simmer. Whisk together the sugar and pectin, then add to the blueberry mixture. Bring to a boil for 1 minute; remove from heat and whisk in the lemon juice. Lemon Panna Cotta 8.8oz 250g Half and Half 0.9oz 25g Zürimix Panna Cotta Mix (504110) 0.03oz 1g Frutta Prima Lemon Compound (011113) Combine the panna cotta mix with half and half in a saucepan and bring to a rolling boil while stirring constantly. Stir in the lemon compound. Blueberry Mousse 2.5oz 70g Braun Alaska-Express Neutral (633001) 3.5oz 100g Water 17oz 481g Heavy Cream, Whipped 1.1oz 32g Frutta Prima Blueberry Compound (690014) Whisk together the Alaska-Express neutral mix and water. Fold in the whipped cream in three parts and fold in the blueberry compound. Lemon Financier Sponge Cake 7.9oz 225g Egg Whites 4.4oz 125g Granulated Sugar 2 each 2 each Lemon, Zested 4.6oz 130g N.U.T. Almond Flour (204162) 4.4oz 125g Sosa Icing Sugar Powder (672010) 3oz 85g All Purpose Flour 1 each 1 each Frutta Prima Original Bourbon Vanilla Beans (596101), Scraped 2.6oz 75g Butter, Melted In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites with sugar and whip until medium peaks form.
    [Show full text]
  • Privilege Package Wines & Beverages
    PRIVILEGE PACKAGE WINES & BEVERAGES WINE LIST Sparkling Wines Mont Blanc La Montelliana Brut – Veneto, Italy - NV White Wines Pinot Grigio delle Venezie Le Due Torri – Friuli Venezia-Giulia, Italy - 2018 Chardonnay Villa Margon Tenute Lunelli – Trentino, Italy - 2017 Sauvignon “Pietragrande” Tenute Lunelli – Trentino, Italy – 2017 Vermentino “Costamolino” Argiolas – Sardegna, Italy – 2018 Assemblage d’Alsace “Sushi” Arthur Metz – Alsace, France – 2017 Viognier Reserve La Baume Saint-Paul - Rhône Valley, France - 2014 Müller-Thurgau “Klosterhof” Schwedhelm Trocken – Pfalz, Germany – 2015 Chardonnay Reserve Trivento Tupungato – Mendoza, Argentina - 2017 Chenin Blanc Bush Vine Selection Kleine Zalze – Stellenbosch, South Africa - 2018 Sauvignon Blanc Stoneburn – Marlborough, New Zealand - 2018 Red Wines Ciliegiolo “Silio” Tenuta Montauto – Toscana, Italy – 2017 Podernovo “Aliotto” Tenute Lunelli Colline Pisane – Toscana, Italy - 2015 Chianti “Barone Ricasoli” Brolio – Toscana, Italy – 2018 Montepulciano d'Abruzzo Azienda Masciarelli – Umbria, Italy – 2016 Nero D’avola–Cabernet Sauvignon “Crudo” Terre Siciliane – Sicilia, Italy - 2017 Médoc Clarendelle – Bordeaux, France – 2014 Bodegas Faustino VII – Rioja, Spain – 2017 Merlot Réserve Red Rock Winery – California, USA - 2016 Cabernet Sauvignon “Casillero del Diablo” Concha y Toro – Central Valley, Chile – 2017 Shiraz Stonefish - Margaret River, Australia - 2016 Rosé Wines Bardolino Chiaretto Cavalchina – Veneto, Italy - 2018 Lacrimarosa Mastroberardino – Campania, Italy – 2018 Sweet Wines
    [Show full text]
  • FRANKFURT ““Inin Youryour Pocket:Pocket: a Cheeky,Cheeky, Wwell-Ell- Wwrittenritten Sserieseries Ooff Gguidebooks.”Uidebooks.” Tthehe Nnewew Yyorkork Timestimes
    Hotels Restaurants Cafés Nightlife Sightseeing Events Maps FRANKFURT ““InIn YYourour Pocket:Pocket: A cheeky,cheeky, wwell-ell- wwrittenritten sserieseries ooff gguidebooks.”uidebooks.” TThehe NNewew YYorkork TimesTimes OOctoberctober - NNovemberovember 22009009 The Book Fair Focus on China Ebbelwei Express The apple cider tram N°41 - €1.75 frankfurt.inyourpocket.com CONTENTS 3 the place to be for change. ESSENTIAL CITY GUIDES Contents Frankfurt’s districts 5 Getting streetwise Arrival & Transport 6 Get your bearings on S, U and ICE Ebbelwei Express 7 All aboard the totty tram Culture & Events 8 Theatres and shows Where to stay 11 From park bench to Park Grand Restaurants 16 Local or international, and cafés too Nightlife 29 From light drinking to debauchery Wellness 33 Massages and therapies Adult entertainment 34 Go on then, you naughty businessman What to see 36 The buildings, the history, the river Berlin – city of change. 40 Twenty years after the Wall came Bad Homburg down, the city still pulsates with Skyscrapers 41 history, creativity, variety and Frankfurt’s big boys diversity like nowhere else on earth. This is what makes Berlin Shopping 42 truly unique. Whatever you need To find out more, visit Directory 44 www.mauerfall09.de Maps & Index Centre map 46 Street register 48 Transport map 49 Venue index 50 be open, be free, be berlin. www.be.berlin.de frankfurt.inyourpocket.com October - November 2009 4 FOREWORD FRANKFURT DISTRICTS 5 With the advent of a cool autumn, Frankfurters Frankfurt is perhaps the most international city in Germany. German Foreign Minister, Joschka Fischer. Today it holds a heat up as the cultural season kicks off again after Cover story Despite its small size in comparison with the more popular large crowd of young professionals while still maintaining its a lazy summer.
    [Show full text]
  • Breakfast Savoury Break Club Sandwichs Salads Hot
    Breakfast Pastries* OUR SIGNATURE PASTRY PARISIAN BREAKFAST 20€ Mont-Blanc 9,40€ Tea, coffee or old-fashioned hot chocolate Meringue, light whipped cream, “l’Africain” chestnut cream vermicelli Fresh orange juice 25 cl THE CLASSICS Viennoiseries, croissant, chocolate-filled pastry Millefeuille 9,50€ Layers of caramelized puff pastry, Bread roll, butter, jam, honey light vanilla cream A LA CARTE Éclair chocolat 7,30€ Chou pastry, dark chocolate cream filling, Croissant 2,70€ dark chocolate icing 2,90€ Chocolate-filled pastry Tarte citron 8,70€ Bread roll, butter, jam, honey 7,50€ Gluten-free Breton shortbread, creamy lemon cream, lemon mousse and jelly Fruit salad 10,50€ Savoury break THE COLLECTION * Croque - Monsieur , ham “au torchon”, Comté, 16€ Fraisier 9,70€ sucrine lettuce Hazelnut biscuit, light vanilla cream, fresh strawberries Quiche Lorraine, sucrine lettuce 15,50€ Mont-Blanc abricot-passion 9,60€ Salmon and broccoli quiche, sucrine lettuce 15,50€ Meringue, apricot whipped cream, apricot-passion fruit heart, chestnut cream vermicelli, dried apricots chunk Club sandwichs Monceau 9,30€ Cocoa nibs crip, chocolate-caramel ganache, caramel Angelina, chicken fillet*, smoked bacon, 23,50€ biscuit, caramel mousse, whipped cream hard-boiled egg, tomato, mid potatoes or sucrine lettuce Passiflore 8,70€ Almond dacquoise, ganache gianduja, crispy hazelnut, Vegetarian, hard-boiled egg, guacamole*, 22€ almond and chopped roasted hazelnuts cucumber, feta cream, tomato, radish, Antoinette 9,30€ mid potatoes or sucrine lettuce Chou pastry, praline
    [Show full text]
  • Taste of Istanbul
    This document contains both information and navigation buttons. To read information, use the Down Arrow from a form field. TASTE OF ISTANBUL EXPLORE OUR CATERING MENU BREAKFAST LUNCH BUFFET COFFEE BREAKS CANAPÉ S SET MENUS GALA DINNERS BEVERAGES CONTACT US BACK NEXT CELEBRATE In the very heart of a 19th century Ottoman Palace transformed into a chic urban resort, let the beautiful and ever-changing Bosphorus strait be the backdrop for your event in Istanbul. Four Seasons prides itself on culinary creativity, and offers an extensive array LOVE, LIFE of menus to choose from. Alternatively, we can completely custom-design a menu for you, along with your choice of beverages. Whatever the event, whether it is a sophisticated cocktail buffet or a grand reception banquet, our team will assist you or your bridal consultant at all stages, from planning to execution.
    [Show full text]
  • Foreplay Waffles French Toast Crepes Eggxtras* Eggmazing
    foreplay eggasm* 11.95 loaded sweet potato 11.95 coddled egg, potato purée, crispy prosciutto, chives, nut butter, berries, banana, parmesan, toasted ciabatta chia & pomegranate seeds, cacao nibs breakfast chocolate covered bacon 8.95 nut butter toast berries, cacao nibs 11.95 lunch avocado toast 11.95 churro waffle 10.95 mimosas blueberries, grapefruit, pomegranate seeds, mint w/nutella dipping sauce ricotta toast 11.95 spam breakfast sliders 10.95 brioche, preserves smoked gouda, scrambled eggs, green onions eggmazing benedicted* served with hash browns or fresh fruit two eggs* hash browns or fresh fruit, toast or pancakes 10.95 traditional 12.95 crispy prosciutto 15.95 w/thick-cut apple cider bacon, sausage links, turkey bacon, canadian bacon 12.95 steak & eggs 16.95 barbacoa 15.95 w/apple gouda chicken sausage, smoked ham, crispy prosciutto or smoked salmon 15.95 caprese 14.95 house made maple sausage patties 13.95 fresh mozzarella, roma tomatoes on swiss cheese avocado 14.95 ciabatta, fresh pesto, basil olive oil skirt steak and eggs* 20.95 3 eggs, hash browns or fresh fruit, toast or pancakes omelettes* all omelettes are gluten free hand stacked gyro hash & eggs* 15.95 3 eggs, hash browns or fresh fruit, toast or pancakes dali’s omelette 13.95 house made corn beef hash & eggs* 14.95 chorizo, jalapeños, onions, queso 3 eggs, hash browns or fresh fruit, toast or pancakes smoked ham & cheese 12.95 hard salami & eggs fritatta* 15.95 spinach & barrel aged feta 13.95 crispy leeks, dijon mustard, toast or pancakes veggie 13.95 onions,
    [Show full text]
  • Dessert Mont Blanc Pavlova, Chestnut Crémeux, Vanilla Ice Cream $15
    dessert mont blanc pavlova, chestnut crémeux, vanilla ice cream $15 pear & ginger pudding, butterscotch, yoghurt ice cream $14 peanut butter taco, salted caramel ice cream, spanish peanuts $15 chocolate pudding, peppermint ice cream, royal icing $16 vanilla bean crème brûlée, apple crumble, rhubarb ice cream $16 house made ice cream and sorbet selection $12 soul trinkets $15 cheese individually or two varieties — $36 or three varieties — $54 blue rhapsody, cow milk, rich & creamy, pohangina valley, nz $20 pico camembert, earthy and rich, soft and luscious, goat milk, aquitaine, france $20 opiki ma, soft & velvety texture, goat milk, 3 weeks old, pohangina valley, nz $20 brie de meaux aoc rouzaire, cow milk, white bloomy rind, ile de france, france $18 mahoe very old edam, firm texture, creamy caramel flavours, cow milk, kerikeri, nz $18 comté fort lucotte, semi hard, creamy & nutty tasting, age 8 – 12 months, cow milk, france $18 mt eliza farmhouse cheddar, un-pasterised cow milk, aged for 8 months, katikati, nz $20 dessert wine yalumba botrytis viognier 2014 glass—$13 bottle—$64 wet jacket sticky savy 2017 glass—$14 bottle—$69 de bortoli noble one botrytis semillon 2016 glass—$16 bottle—$81 clearview sea red n/v glass—$13 bottle (500ml)—$84 lustau pedro ximenez sherry glass—$16 bottle—$79 liquid dessert sticky fingers —— vanilla vodka, amaro montenegro, honeycomb, cream $16 mile high club —— gin, maraschino, crème de violette, lemon, lavender, egg whites $16 espresso martini —— absolut vanilia, butterscotch, simple syrup, espresso $19
    [Show full text]
  • As Andrew Freeman & Co. (AF&Co.) Celebrates Their 10Th Anniversary As
    As Andrew Freeman & Co. (AF&Co.) celebrates their 10th Anniversary as one of the country’s leading boutique hospitality and restaurant consulting firms, the team is thrilled to release this year’s trends report, The Year of Multiple Personalities – a preview of the hottest trends and predictions that will be shaping the restaurant and hotel industries in 2016. This comprehensive annual report identifies key influences in hospitality marketing, hotel, food and beverage for the coming year. In 2016, chefs, restaurateurs and hoteliers will have to flex their creative muscles even more than in years past in order to satisfy many audiences – hence, taking on “multiple personalities” to please multiple types of people at multiple times. The pressure is on like never before to pull out all the stops, think outside the box, and stand out from the crowd. From top to bottom, everyone in the hospitality world will need to get inventive and identify coping mechanisms to keep the sanity, while still being profitable, in the coming year. “One’s age, financial status or location no longer dictates whether they will visit your establishment, “says Andrew Freeman, president of AF&Co. “Guests are looking for more multi-faceted unique experiences, and sometimes those are conflicting. It wouldn’t be unlikely for a guest to want a vegetable-centric meal on a Monday and then want to have an over-the-top decadent brunch on that same Sunday. The boom of new offerings coupled with the labor crisis and the increasing costs of running businesses have also forced restaurants and hotels to re-invent meal periods, add new offerings and develop their several personalities.
    [Show full text]