DOCSLIB.ORG

Wedding Weekend Festivities

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wedding Weekend Festivities Wedding Weekend Festivities Welcome to Cannon Green Cannon Green is one of Charleston’s most unique properties, and indeed, a microcosm of the city itself—capturing its romance, history, preservation, beauty, charm and cosmopolitan style all in one extraordinary venue. Located in the Cannonborough - Elliotborough neighborhood, Cannon Green incorporates a 19th century Charleston Single House façade within our indoor Garden Room- a refined and airy 75-seat private event space, along with two adjoining entertainment spaces—a lush and intimate Courtyard and our spacious historic Trolley Room. The result is an innovative fusion of history, hospitality, function and charm to create a vibrant space for hosting your wedding weekend festivities. Cannon Green embodies all the elements that have made Charleston such a seductive and enticing destination for centuries—an air of elegant sophistication, an attitude of warm hospitality, and an atmosphere of welcome. Our professional wedding and event services team looks forward to sharing that with you. Cannon Green Weddings 2019-2020 / 3 Table of Contents Entertaining at Cannon Green 6 ɒ Wedding Ceremonies and Receptions ɒ Rehearsal Dinners ɒ Welcome Receptions ɒ Farewell Brunches ɒ Bridal Showers and Luncheons ɒ Bachelorette Dinners at the Chef’s Table Our Venues 9 Ceremony and Reception Layout 10 Our Cuisine 15 Wedding Menu Samples 16 Wedding Services Package 18 Beverage Service 19 Specialty Cocktails 20 Rehearsal Dinners and Welcome Receptions 22 Late Night and Dessert Sample Menus 23 Farewell Brunch Menu Sample 24 Bridal Shower & Bachelorette Dinner Menu Sample 25 FAQ 26 4 / Weddings 2019 - 2020 Cannon Green Weddings at Cannon Green Creativity and expertise make weddings and receptions at Cannon Green truly memorable. We are pleased to offer an array of options, from customized cocktail receptions to artisanal food stations and formal seated dinners. Our exceptional and experienced culinary and service team will work with you to design a day that meets your needs and surpasses your expectations. Your private event includes exclusive access to our event spaces, The Trolley Room and Courtyard - available to host your wedding 7 days a week. Our Wedding Services Package includes everything to make your experience as turnkey as possible, including our professionally trained staff, 66 inch round tables, Chiavari chairs, linens, glassware, china, flatware, high top cocktail tables, outdoor heaters, lounge furniture and custom wood bars, including setup. From band/ DJ connections, weather contingencies and everything in between, Cannon Green was thoughtfully designed to include the essentials for a seamless event. Should you wish to say your “I Do’s” at Cannon Green as well, we can accommodate a gorgeous on-site Ceremony in the Courtyard.* Our Cannon Green Artisan Catering team offers a variety of formal and informal dining choices for either seated or stationed meals. Begin your evening with an alfresco cocktail hour with passed canapés in the Courtyard followed by dinner and dancing in the Trolley Room. Cannon Green offers wedding parties the same exceptional and celebrated quality cuisine that diners expect in our restaurant—setting us apart from other venues. *See our on-site ceremony package on page 18. Farewell Brunches For more information, see page 24 Rehearsal Dinners & Chef’s Tables For more information, see page 22 & page 25 6 / Weddings 2019 - 2020 Cannon Green Our Venues Cannon Green is a remarkable space in the heart of Charleston’s most vibrant downtown neighborhood. We designed our venue to give guests both indoor and outdoor entertaining options, and we are pleased to be able to accommodate varying sizes of wedding day events. The Trolley Room The Trolley Room is Cannon Green’s signature event venue. This 3,000 square-foot, column-free space features the original king trusses, reflects the warehouse’s original architecture, and evokes an urban-infused charm of times past. The historic and inviting atmo- sphere coupled with modern features, such as year-round climate control, white oak wood floors, ambient lighting, a Sonos sound system and established locations for sound stages comprise the thoughtful touches necessary for today’s seamless events. The Courtyard The Courtyard adjoins the Trolley Room and includes a tranquil garden with reflecting pools and rows of statuesque palmettos. Host your ceremony or begin your evening with an alfresco cocktail hour in the Courtyard. It offers options for food display stations, portable bars, evocative landscape lighting, candlelit lanterns, and a Sonos sound system. A beautiful clear-top tent can be installed in the Courtyard for an additional fee. The Garden Room The Garden Room, centered around the restored, original façade of an 1840’s Charleston single house, offers authentic historic local flavor combined with tasteful contemporary design. With 1,500 square-foot versatile floor plan, the Garden Room offers comfortable elegance and privacy for corporate entertaining, rehearsal dinners, full-day retreats, luncheons and evening receptions. Events in this unique, full-service venue highlight both Charleston’s culinary renaissance and timeless aesthetic. The private Garden Room, which includes bar, tabletop and chairs, is adjacent to the Trolley Room and Courtyard, but rented separately. Cannon Green Weddings 2019 - 2020 / 9 Sample Ceremony & Reception Layouts Courtyard Ceremony ~ 150-180 Guests Courtyard Reception Bar Trolley Room Reception ~ Seated , 70 Guests Bar Stage/ Dance Floor Dance 10 / Weddings 2019 - 2020 Cannon Green Trolley Room Reception Stage/ ~ Seated, 150 Guests Dance Floor Bar Bar Cake Trolley Room Reception Station 1 Station 2 ~ Stationed, 150 Guests * 50% guest seating Bar Stage/ Dance Floor Dance Station 3 Station 4 Cake Trolley Room Reception Station 1 Station 2 ~ Stationed, 250 Guests * 40% guest seating Bar Bar Stage/ Dance Floor Dance Station 3 Station 4 Cake Cannon Green Weddings 2019 - 2020 / 11 Sample Ceremony & Reception Layouts Garden Room Seated Dinner ~ Up to 75 guests Bar Garden Room Stationed Dinner ~ 80-100 guests Station 1 Station 3 Bar Station 2 12 / Weddings 2019 - 2020 Cannon Green Our Cuisine Cannon Green’s culinary approach embraces the freshness and bounty of each season. This locally-sourced approach is not only a sustainable and healthy way to prepare food, it keeps our artisanal kitchen team inspired. Our menus incorporate refined Lowcountry techniques with local and seasonal ingredients to create memorable, artful dishes. All of Cannon Green’s pastas and breads are crafted in house, and our produce and seafood come from our partnerships with local farmers, fishermen and producers, as part of our commitment to the local food movement and our celebration of all that is seasonal and fresh. Cannon Green Weddings 2019 - 2020 / 15 Sample Menu ɒ Spring / Summer Passed Canapés Watermelon, Cotija, Mint Pistou Lobster Roll, Drawn Butter Grass-fed Beef Tartare, Toast Fried Chicken Biscuit, House-made Pickle, Remoulade First Baby Romaine 7-Minute Egg, Parmesan Tuile, Garlic and Parmesan Dressing Main Choose one Pan Roasted American Red Snapper Potato Purée, Peperonata, Charred Okra, Herb Salad Hudson Valley Duck Breast Geechie Boy Grits, Haricot Verts, Baby Onions, Pickled Cherries, Cracklings Dessert Chocolate Budino Dulce de Leche, Sea Salt 16 / Weddings 2019 - 2020 Cannon Green Sample Menu ɒ Fall / Winter Passed Canapés Caramelized Onion Tartlet, Blue Cheese, Truffle Duck Confit Stuffed Wontons, Ponzu Beef and Cheddar Sausage Brioche, Pickles Crispy Oyster, Sambal Mayo Baby Beets, Local Chèvre, Potato Chip First Heirloom Tomatoes Burrata Cheese, Pan Fried Focaccia, Basil, Charleston Sea Salt, Ligurian Olive Oil Main Choose one Atlantic Salmon Corn and Shiitake Succotash, Bacon, Sauce Verte Beef Tenderloin Aligot Potatoes, Wax Beans, Sauce Au Poivre Dessert Meyer Lemon and Olive Oil Cake Crème Fraîche Gelato Wedding Services Package HIGH SEASON LOW SEASON Wedding Services Package March - June September - December - November July - August February Thursday $3,000 $1,500 Friday + Sunday $5,000 $3,500 Saturday $8,000 $6,000 HOLIDAY WEDDING SERVICES PACKAGE: $12,000 Holidays and Holiday Weekends to include: New Year’s Eve, New Year’s Day, Memorial Day, Easter, Independence Day, Labor Day, Columbus Day, Thanksgiving, Christmas Eve and Christmas Day What’s Included in our Wedding Services Package ∙ Plated or Stationed Menu Selections ∙ Custom Wood Bars Including Setup ∙ Choice of Bar Packages ∙ High Top Cocktail Tables ∙ 66” Round Dining Tables ∙ Lounge Seating ∙ Complete Tabletop Rentals Including China, ∙ Bistro String Lights + Candlelit Lanterns Glassware, Flatware, Linens ∙ Outdoor Heaters ∙ Chiavari Chairs ∙ Professionally Trained Staff ∙ Limited Complimentary Self-Parking HIGH SEASON LOW SEASON Food & Beverage Minimums March - June September - December - November July - August February Thursday $8,000 $6,000 Friday + Sunday $14,000 $10,500 Saturday $20,000 $14,000 Holidays and Holiday Weekends to include: New Year’s Eve, New Year’s Day, Memorial Day, Easter, HOLIDAY FOOD & BEVERAGE MINIMUM: $25,000 Independence Day, Labor Day, Columbus Day, Thanksgiving, Christmas Eve and Christmas Day Artisan Catering Estimated Price per Person Passed Hors d’Oeuvres $12 per person for 3, $18 per person for 5 Artisan Plated 3-Course Dinner Estimated $85 per person - based on final selection Station Dinner 3 station minimum for 80 to 100 guests minimum 80 guests - estimated $75 per person 4 station minimum for 100+
Load more

Recommended publications
  • Raw Bar Pizza from Our Wood Oven Appetizers & Salads
    1-13-11 RAW BAR APPETIZERS & SALADS SUSHI & CEVICHE Yellowfin Tuna Tartare 11.00 Crispy Calamari Salad 8.50 Amberjack 10.00 avocado, soy-ginger dressing carrot, herbs, spicy guava dressing avacado puree, fresh jalapeno, cucumber, siracha mayo Bohala 10.00 LT Vegetable Salad 8.50 Vegetable Roll 8.50 mustard vinagrette, tomato, olive, feta, oregano vinaigrette carrot, heart of palm, cucumber, mint-avacado puree, heart of palm aspargus, scallion, hoisin Classic Caesar Salad 8.50 Coconut Shrimp Tempura 10.00 Tiger Shrimp Cocktail 11.00 rustic parmesan crouton avacado, chili-ginger mayo, cilantro horseradish & dijonaise sauce Tomato Mozzarella Caprese 11.00 Spicy Yellowtail Tuna 11.00 Spiny Lobster Cocktail 15.00 balsamic shallots, basil pesto, arugula siracha, crispy shallots, avocado horseradish & ginger-mayo sauce Manrey Platter 65.00 Crispy Shrimp Lemon Creole 9.00 Thai Style Corvina Ceviche 9.50 sampler of sushi, tartare, ceviche, japanese tempura style, citrus chili pico chili, red bell pepper, spiny lobster cucumber, cilantro, coconut milk, heart of palm, sweet pepper Turkey Meatball Soup 7.50 baby spinach, mozzarella, dried tomato LT Corvina Ceviche 9.00 tomato, red onion, heart of palm jalapenos, avocado, culantro, mandarin PIZZA FROM THE SIGNATURE FISH OUR WOOD OVEN All of our meat is Certified Angus Beef Corvina & Shitake Vinaigrette 18.00 soubise, soy, ginger, cilantro Margherita 10.00 grilled at1700 degrees fahrenheit crushed tomato, mozzarella, basil Seared Curry Corvina 18.00 New York Strip 14oz 36.00 japanese eggplant, coco
    [Show full text]
  • Alle Unsere Speisen Können Sie Auch Im Vorfeld Vorbestellen Und Mitnehmen
    MITTAGSTISCH lunch table RinderkraftbrüheEnthält 1, 3, 9, 6,50 € beef broth inkl. Kaffee oder Espresso 9,90 € Gemüsejulienne/Flädle/Kräuter solange der Vorrat reicht vegetable strips/pancake stripes/herbs Mittagstisch Dienstags-Freitags 11:30-14:00 Uhr Rahmsuppe Enthält Weizen,3,7,8,10 6,90 € FLEISCHIGES cream soup Hähnchencurry/Reis/Hülsenfrüchte Spargel/Sahne/Petersilie asparagus/cream/persil FISCHIGES Barschfilet/Wirsing/Kartoffeln Tartar Enthält Weizen,3,7,8,10 100 g 16,90 € VEGETARISCHES UNSER TIPP tartar Semmelknödel/Spargelragout/Kräuter Rinderfilet/Senf/Eigelb/Cornichons/Petersilie Worcestersoße/Tabasco/Wasabiwaffel SALATE & VORSPEISEN SALADS & STARTERS beef/mustard/yolk/cornichons/horseradish/parsley worchester/tabasco/wasabiwaffle Enthält 1, 8, 9, 10, Beilagensalat Blattsalate/Sprossen/Kerne Warmer Schafskäse Enthält 7, 8, 9, 10, 13,90 € leaf lettuce/sprouts/kernels sheep's cheese Klein/small 4,90 € Dörrtomaten/Honig/Thymian/Pumpernickel Großer Salat/big 8,90 € Dry tomatoes/honey/thym/pumpernickel Wählen Sie choose between Kräuter-Vinaigrette Enthält 1, 8, 9, 10, E, herb vinaigrette Lachs Carpaccio Enthält Weizen,3,7,8,10 15,90 € Joghurtdressing Enthält 7, 10, E, H joghurt dressing salmon carpaccio Wasabi/Wakame/Apfel/Gurken/Teriyaki Upgrade your Salad wasabi/wakame/apple/cucambar/teriyaki Gebratene Putenstreifen Enthält 1, 14 5,90 € fried turkey stripes Drei Gebratene Garnelen Enthält 4 7,90 € three fried scampi Alle unsere Speisen können Sie auch im Vorfeld vorbestellen und Mitnehmen. ZWISCHENGERICHTE BURGER INTERMEDIATE COURSES
    [Show full text]
  • Wolfgang Puck Catering
    Wolfgang Puck Catering 2014 MENU A customary 24% taxable service charge and 9.0% state sales tax will be added to prices RECEPTION MENU TRAY PASSED HORS D’OEUVRE SEAFOOD WP Signature Spicy Tuna Tartare in a Sesame Miso Cone Ahi Tuna on Sesame Won Ton, Wasabi Crème Fraiche Smoked Salmon, Lemon Herb Blini, Chive Potato with Caviar, Crème Fraiche and Chives Miniature Tortilla Cups, Chipotle Glazed Shrimp, Sweet Corn, Red Peppers Tuna Crudo, Chili, Grapefruit, Shallot, Thin Bruschetta Salmon Cake, Dill Gremolata Sweet Maryland Crab Cakes, Herb Remoulade Stuffed Baby Artichoke, Shrimp, Brioche, Herbs, Lemon Aioli Paper Cones of Miniature Fish and Chips, Malt Vinegar Lobster Corn Dog, Purple Mustard Toasted Lobster Roll, Celery Salt, Lemon on House made Brioche Mini Texas Fish Taco, Avocado Relish, Cilantro Pesto Broiled Miso Marinated Black Cod, Crispy Lettuce Cup, Miso Vinaigrette Crispy Fish Stix, Tartar Sauce, Potato Gaufrette MEATS Miniature Cheeseburger, Brioche Bun, Tiny Tomatoes, Remoulade Meatloaf Sliders on Brioche Bun, Caramelized Brown Sugar Ketchup, Crispy Onion Mini Chicken and Waffles, Jalapeño Honey BBQ Chicken Quesadilla, Cilantro & Avocado Crème Mini “Croque Monsieur”, Gruyere Cheese, Ham, Parmesan Fondue Tiny Wagyu Pastrami Reuben, Marble Rye Crostini, Prime New York Steak, Yuzu Butter, Shiitake Mushrooms Chinois Chicken Salad, Wonton Crisps Mini Beef Wellington, Wild Mushrooms, Rosemary Pork Pot Stickers, Ponzu Mini Bao Buns, Roasted Duck, Hoisin Sauce Lamb & Feta Slider, Pine Nuts, Tzatziki Sauce Baby Chicken and Leek “Pot
    [Show full text]
  • Chl Livret Glucide Moins De 6
    LAURIE TREMUTH POUR L’EQUIPE DECCP - ENFANTS DE 0 À 6 ANS - Introduction 5 Comment utiliser cet outil 6 Vaisselle utilisée 7 Informations utiles 8 Liste d’aliments Aliments infantiles 18 Fruits 21 Cuits ou compotes 27 Nom : Sechés ou confits 28 Légumes 31 Secs ou cuits 35 Potages 37 Prénom : Feculent - Type pain 39 Riz, pâtes, farine 44 Sans gluten 47 À base de pomme de terre 49 N° de tél : Produits laitiers 51 Matières grasses 55 Les salés 59 Abats - Charcuteries 61 Médecin : Viandes et volailles 62 Poissons - Oeuf 64 Les sucreries - Bonbons et chocolats 67 Biscuits 74 N° de tél DCCP : Glaces 77 Pâtisseries et viennoiseries 79 Pâte à tartiner, confiture, miel 85 Les aperitifs - Aliments 89 Boissons soft 92 Plats préparés - Repas complets 99 Fast Food 103 Spécialités 115 Bibliographie 120 2 3 INTRODUCTION Ce nouveau livre de poche va t’aider dans la gestion de ton diabète. Pour jouer, courir et s’amuser, il faut prendre des forces et manger. Avec le diabète, il ne faut pas changer son alimentation, mais calculer la quantité de glucides des repas. Grâce à ton traitement appelé « insulinothérapie fonction- nelle », tu peux adapter la dose d’insuline à la quantité de glucides que tu manges. L’outil est là pour aider ta famille à estimer facilement la teneur en glucides de chacun de tes repas. Lorsque tu seras plus grand et avec beaucoup d’entrainement, tu pourras le faire seul. Bonne lecture & bon appétit 4 5 COMMENT UTILISER CET OUTIL VAISSELLE UTILISÉE Premièrement, nous te conseillons de lire les « informa- Afin de te faciliter la tâche, nous avons utilisé une vaisselle tions importantes » au début du livre.
    [Show full text]
  • Video Games Are Better Than Lifeby Frank
    By Frank Video Games Are Better Than Life Guan Sally Field p.63 / Glenn Close p.16 / Dirty Projectors p.69 / Lena Dunham Recaps Girls p.68 How Sports Got Radical Again p.34 / Is the President a Decent Landlord?p.52 February 20–March 5, 2017 ® McCain vs. Trump Just how far will the senator go? By Gabriel Sherman NYMAG.COM $6.99 USA/CANADA $6.99 ELEVATE YOUR SPACE MYARS 91" LEATHER SOFA Only at Macy’s. In cognac or wheat beige with contrast welt. Reg. $1,849. Super buy $1,199. 69" loveseat, 47" chair & 30" ottoman also on sale. +WebID 2673142. Monterey nesting cocktail table. Reg. $699. Final cost $449 after extra 10% off. Kaleidoscope New Heriz 7'10"x10'10" imported rug. Reg. $1,499. Final cost 674.10 after extra 10% off. +892903 Furniture & rugs must be delivered & a delivery fee will apply. Ask sales associate for details on delivery/restocking fees & other policies. REG. PRICES ARE OFFERING PRICES & SAVINGS MAY NOT BE BASED ON ACTUAL SALES. Sale prices in effect 2/10-3/5/17. Extra savings taken off already-reduced prices. Final Cost shows price after extra savings. Rug size is approximate. Prices & merchandise may differ on macys.com. Furniture not in all stores; find a furniture gallery near you at macys.com. 7010013 × Entrenched OPENING CEREMONY dress AVEC MODÉRATION shoes RANJANA KHAN earrings 5TH AVENUE AT 58TH STREET 212 753 7300 BG.COM LeBron James wearing a T-shirt in honor of Eric Garner. february 20–march 5, 2017 features How Many Chances Why Ever Stop Playing As American As Refusing Do You Get to Be Video Games to Stand for the an American Hero? Life is rigged, play is not.
    [Show full text]
  • Minnesota Thursday Worksheet January 10Th, 2019
    Minnesota Thursday Worksheet January 10th, 2019 We serve an entirely locally-sourced meal the first Thursday of every month! Here are some fun activities that go along with this month’s Minnesota Thursday menu. You can find a map of farmers, videos and more at: http://cws.mpls.k12.mn.us/minnesota_thursdays.html MENU: On January 10th, lunch will include: ● Roast Beef & Gravy - Thousand Hills Cattle Company, Cannon Falls, MN ● Potatoes - Hugh’s Gardens, Halstad, MN ● Roasted Red Beets -Open Hands Farm, Northfield, MN ● Chocolate Chip Cookies - Favorable Treats & Great Northern Bakery, Minneapolis, MN YOU SAY PO-TAY-TO, I SAY POH-TAH-TO Did you know that there are over 4,000 varieties of potatoes? They all come in different shapes, sizes, and colors! They can be white, yellow, and even purple--talk about colorful mashed potatoes! This also means there are so many different potato dishes out there that aren’t french fries or mashed potatoes. Match the potato dish with its description, and maybe try them out sometime! 1. Boxty a. Savory Korean pancakes made with grated or ground potatoes. Garlic chives, scallions, 2. Thüringer Klösse zucchini, and carrots are common add-ins. 3. Aligot b. Originating from central France, it’s a savory combination of mashed potatoes and melted 4. Poutine cheese. 5. Gamjajeon c. Traditional German potato dumplings made from raw potatoes. Often served with roast pork, kale, and gravy. d. French fries topped with gravy and cheese curds, the province Quebec of Canada is proud of this dish. e. A traditional Irish pancake dish, this mixes finely grated raw potato and mashed potato with flour, baking soda, buttermilk, and egg.
    [Show full text]
  • Lunch Menu August /2021 – British College of Brazil
    Lunch Menu August /2021 – British College of Brazil Monday Tuesday Wednesday Thursday Friday 16/08 17/08 18/08 19/08 20/08 Main Course Chicken in Curry Pork Chops Meat Stroganoff Breaded Chicken in Oat Grilled Fish Shimeji with Braised Cauliflower Balls in Vegetables Lasagne with Vegetarian Dish Soy Protein in Curry Soy Protein Stroganoff String Beans Tomato Sauce Soy Protein Braised Purple Side Dish I Baked Potato Corn in Sliced Garlic Mashed Carrot Sautéed Manioc Cabbage Rustic Potato in Pesto Pasta with Cheese and Tomato Side Dish II Braised Spinach Rosemary Braised Pumpkin Dried Tomato Risotto - Lettuce with Rocket - Alface com Crótons - Lettuce with Rocket Mixed Leaves - Iceberg Lettuce Salad - Grated Carrot - Quail Egg - Grated Carrot - Grated Beetroot -Cucumber with Yogurt -Cherry tomato - Tabbouleh - Chayote with Parsley - Tomato& Olives - Courgette Fruit Salad with Grape Jelly with Fruit Dessert Tangerine Jelly Fruit Salad with Yogurt “Canjica” Yogurt Pieces Cherry with Juice Lime with mint Guava Passion fruit chlorophyll Strawberry White White White White White Rice Whole Grain Whole Grain Whole Grain Whole Grain Whole Grain Beans Carioca Black Carioca Carioca Carioca *Cardápio sujeito a alterações Lunch Menu August /2021 – British College of Brazil Monday Tuesday Wednesday Thursday Friday 23/08 24/08 25/08 26/08 27/08 “Evento Britânico” Stuffed Baked Main Course Chicken Stroganoff Grilled Steak Grilled Chicken Fillet Breaded fish Kibbeh Bubble and Squeak Heart of Palm Stuffed Tomato with Courgette Lasagne Vegetarian Dish Baked
    [Show full text]
  • Cahier Des Savoir-Faire Innovants Mdd Expo 2016
    2 CAHIER DES SAVOIR-FAIRE INNOVANTS MDD EXPO 2016 Contact Presse : AB3C Contact GL events Exhibitions : Bourlaye CISSÉ Julie VOYER – Laure MENDES Tél. 01 53 30 74 00 Tél : 05 53 36 78 78 [email protected] [email protected] – [email protected] SOMMAIRE AB FOODS ................................................................................................................................................ p.06 WHEELIES ALGIE-CARE .............................................................................................................................................. p.07 DAVILA JOSE BETA MAX CONCEPT ................................................................................................................................. p.08 GAMELLE DE POCHE CERELIA .................................................................................................................................................... p.09 PATES A TARTE SANS GLUTEN CHEMBO .................................................................................................................................................. p.10 LA RECHARGE MAGI CHRISTEYNS ............................................................................................................................................. p.11 GAMME PRODUITS SAFE’R + CLAVIERE .................................................................................................................................................. p.12 VERITABLE JAMBON PERSILLE DE BOURGOGNE AUX DEUX POIVRONS ET BASILIC COFFEE PROMOTION
    [Show full text]
  • EATING in the CITY Socio-Anthropological Perspectives from Africa, Latin America and Asia
    EATING IN THE CITY Socio-anthropological perspectives from Africa, Latin America and Asia Audrey Soula, Chelsie Yount-André, Olivier Lepiller, Nicolas Bricas (editors) Preface by Jean-Pierre Hassoun Eating in the city Socio-anthropological perspectives from Africa, Latin America and Asia Audrey Soula, Chelsie Yount-André, Olivier Lepiller, Nicolas Bricas (Editors) Preface by Jean-Pierre Hassoun Éditions Quæ Sciences & Technologies Update Collection La santé globale au prisme de l’analyse La question des échelles en sciences des politiques publiques humaines et sociales S. Gardon, A. Gautier, G. Le Naour, S. Boulay, S. Fanchette, coord. O. Faugère (préface), R. Payre (préface) 2019, 160 p. 2020, 250 p. Agroforesterie et services écosystémiques Manger en ville en zone tropicale Regards socio-anthropologiques d’Afrique, Recherche de compromis d’Amérique latine et d’Asie entre services d’approvisionnement A. Soula, Ch. Yount-André, O. Lepiller, et autres services écosystémiques N. Bricas (dir), J.-P. Hassoun (préface) J. Seghieri, J.M. Harmand, coord. 2020, 172 p. 2019 Sociologie des changements de pratiques Systèmes agraires et changement climatique en agriculture au sud L’apport de l’étude des réseaux de dialogues Les chemins de l’adaptation entre pairs H. Cochet, O. Ducourtieux, C. Compagnone N. Garambois, coord. 2019, ePub 2019, 282 p. This book was translated by David Manley from the French edition, entitled Manger en ville. Regards socio-anthropologiques d’Afrique, d’Amérique latine et d’Asie, which was supported by the CNIEL Observatory of Eating Habits (OCHA), Danone Nutricia Research, the UNESCO Chair in World Food Systems, Montpellier SupAgro and CIRAD. E-books licence (CC-by-ND-NC 4.0) To cite this book Soula A., Yount-André C., Lepiller O., Bricas N.
    [Show full text]
  • Summer Daily Menus
    Sunday++ Supp er ReCePtion Deviled Quail Eggs (GF)(D) Black Eyed Pea Hummus (V)(D)(GF) First Spring Crab Velouté | Lemongrass | Peas & Corn | Ramps SeCond Bison Carpaccio | Truffl e Fries | Basil Pesto Aioli | Fine Herbs | Parmesan (GF) Entrees Bison Tender | Bourbon Barrel Maple Demi | Crispy Onions | Smoked Blue Cheese (GF) Seafood Paella | Saff ron | Fennel | Today’s Catch (GF)(D) Meatless Cassoulet | Gigantea Beans | Fennel | Orange | Red Chile (V)(GF)(D) Sides Baked English Peas & Warm Ricotta | Black Pepper | Lemon | Honey (VG)(GF) Black Rice Grits | Country Ham & Fava Beans (GF)(VG) Dessert Sunday Bar Monday++ Dinn er ReCePtion Squash Bruschetta | Bacon | Red Onion | Bourbon Barrel Maple Ceviche | Tomatillo Sauce | Tortilla Chips (D)(GF) First Chilled Sweet Pea Soup | Chamomile Compressed Cantaloupe | Yogurt Custard | Cast Iron Charred Ham SeCond Sweet Potato Toast | Fava Bean Mousse | Peas | Asparagus | Apple | Burnt orange | Sheep Milk Feta(VG) Entree Bootheel 7 Ranch Ribeye | Romanesco | Charred Vegetable Relish (GF) Seasonal Fresh Catch | Mojo Sauce | Coconut Rice (GF)(D) Butternut Squash Pasta | Cashew Cream | Roasted Cherry Tomatoes | Goat Cheese (VG)(GF)(D) Sides Potato Cakes | Parmesan | Green Onion (GF)(VG) Brussel Sprouts with Pancetta | Pomegranate | Pistachio crumble (GF)(D) Dessert Turtle Pie | Butter Pecan Ice Cream (V) Tuesday++ Dinn er ReCePtion Warm Trout Salsa | Pecan | Cranberry | Blue Corn Tortilla (GF)(D) Cheese & Charcuterie First Roasted Carrot Soup | Cotija | Concha | Cipollini | Green Mole Sauce | Smoked
    [Show full text]
  • Taste Rouge Starters
    Taste Rouge Starters GARLIC MUSHROOMS RACLETTE CHEESE In a cepe & garlic sauce, served Thinly sliced new potatoes baked with melting Raclette on chargrilled sourdough bread cheese, topped with cornichons and radish - when served with gluten-free toast - PÂTÉ FRENCH ONION SOUP Chicken liver pâté, cornichons, baguette With Emmental cheese croutons, served with baguette - when served with gluten-free toast - - when served without croutons and with gluten-free toast - Sandwiches & lighter bites CROQUE CHICKEN CAESAR SALAD Grilled sourdough, Raclette cheese and bechamel Chicken breast, baby gem lettuce, anchovies, Emmental sandwich, with frites. Upgrade to sweet potato frites for 1.00 cheese, sourdough croutons, caesar dressing ~ MONSIEUR filled with ham - when served without croutons - ~ MADAME filled with ham and topped with a fried egg FISHCAKE Homemade salmon & dill fishcake topped with a poached egg, with tartare sauce and frites Mains POULET BRETON (+3.00 Supplement) FILLET STEAK FRITES (+6.00 Supplement) Oven roast chicken, mushroom & leek cream sauce, 35 day ages Black Angus 7oz fillet steak, frites, hasselback potatoes, Chantenay carrots, béarnaise or peppercorn sauce courgettes and radishes - when served with salad - MACARONI CHEESE BAVETTE STEAK FRITES (+1.00 Supplement) Oven baked with Raclette cheese, crème fraîche, 7oz Black Angus bavette steak, garlic butter and frites. truffle oil, garlic baguette Upgrade to sweet potato frites for 1.00 ~ add béarnaise or peppercorn sauce for 2.25 BEEF BOURGUIGNON (+3.00 Supplement) - when served with salad - Slow cooked beef, bacon lardons, onions, roasted Chantenay carrots, radishes and aligot mashed potato BLACK ANGUS BURGER Black Angus burger, brioche bun, baby gem lettuce, MOULES MARINIÈRES tomato, frites.
    [Show full text]
  • Le Dîner • Dinner “There Are Only Two Places in the World Where We Can Live Happy: at Home and in Paris.” – Ernest Hemingway
    Le Dîner • Dinner “There are only two places in the world where we can live happy: at home and in Paris.” – Ernest Hemingway Soupes Hors d’oeuvres • Appetizers Soupe à l’oignon bowl 12 Oysters 6 /12 market price chef’s selection, mignonette Soupe du Jour bowl 10 Escargot Bourguignon 14 snails in garlic, parsley, butter Les Salades Plateau Campagnard 25 chef’s selection of artisanal cured meats and cheeses, cornichons Chèvre chaud 18 goat cheese croquette, tomato, cucumber, Tarte flambée 16 walnuts, mixed green, walnuts vinaigrette thin-crusted tart with lardons, onions, crème fraîches Nicoise 25 pan seared tuna*, haricots verts, Nicoise olives, Vol au Vent 16 anchovies, cherry tomato, red onions, hard puff pastry, mushrooms, lardons, cream boiled egg, potatoes, chives, mustard vinaigrette Foie gras Torchon 25 Paris 66 steak salade 28 Chef’s preparation Bavette*, Roquefort, mixed green, tomato, cucumber, chives, Roquefort vinaigrette Gnocchi à la Parisienne 18 gnocchi, duck confit, wild forest Frisée salade 22 mushroom, Mornay foam frisée salad, tomato, lardons, croûtons, chives, confit shallots, poached egg, lardons vinaigrette Galettes • Savory Buckwheat Crêpes 18 1st bread basket is complimentary, Made to order with organic, gluten-free buckwheat flour. the second will be a charge of $2.00 Add an egg 1.50 | Add ham or cheese 2.00 Before placing your order, please Paris 66 inform your server if a person in ham, Swiss, mushrooms à la crème, your party has a food allergy. tomato provençale, sunnyside up egg Champs de Mars smoked salmon, cream dill sauce, Swiss, chives, lemon wedge La Raclette raclette cheese, potatoes *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
    [Show full text]