DOCSLIB.ORG

20 9781118476536-Bindex.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
20 9781118476536-Bindex.Indd Index 425 Basic Cheese Pizza, 323 Orange and Sage, 361 Index Basic Chicken Stock, 106 Yogurt, 361 Basic Dry Rub, 26 Black and White Strawberries, 412 Page numbers in italics indicate Basic Marinade, 23 Black Bean(s) illustrations. Basic Omelette, 43 and Chicken Chili, 185 Basic Pancakes, 39 and Corn Salad, Tuna with, 202 A Basic Vegetable Stock, 107 and Mango Salsa, 19, 20 Acorn Squash, Wedges, Maple and Butter– Basil and Pork Chili, 152 Glazed, 279 Grilled Shrimp, and Goat Cheese Quinoa, and Shrimp Salad, 101 African Peanut Soup, 124 Sandwiches, 339 Salad, Southwestern, 94 All-American Potato Salad, 92, 93 Pesto, 16 Smoky, 299 Almond(s) -Roasted Tomato Sauce, 13 Soup, Best-Ever, 121 -Apricot Couscous, Tandoori Lamb -Tomato Soup, Fresh, 113 Black Pepper(ed) with, 154, 155 Bean(s). See also Black Bean(s); Cannellini Dry Rub, 27 -Cranberry Granola, 40 Beans; Pinto Bean(s); Red Bean(s); Fennel and Lemon Rub, 26 Trout Amandine, 212 White Bean(s) Roast Tenderloin, 134, 135 Angel Food Cake, Lemon, with Berries, Baked, 298 Blanquette de Veau, 307 374 Baked, Tex Mex–Style, 238 BLTs, Turkey, 338 Antipasto Platter, 73 and Beef Chili, 141 Blueberry(ies) Apple(s) and Kielbasa Soup, 314 -Buttermilk Corn Muffi ns, 357 Beet, and Watercress Salad, 84 and Rice, 237 Double Grain Scones, 362, 363 Brown Betty, 408 and Rice, Cuban-Style, 299 -Lemon Scones, 364 with Chicken and Noodles, 169 Soup, Creamy, 121 Pancakes, 39 Pie, Classic, 383 Soup, Italian (-Style), 120 Pie, Big, 384 and Sauerkraut, Pork Roast with, 308, and Soy Chili, 232 Sauce, Best, 422 309 and Spinach Burritos, 235 Sauce, Lemon Cheesecake with, 382 Strudel, Double, 406, 407 and Wheat Berry Stew, 233 Blue Cheese Applesauce, -Banana Bread, 355 Beef. See also Burgers; Roast Beef; Steak Dressing, 32 Apricot Barley Soup, Classic, 125 Polenta, Creamy, 297 -Almond Couscous, Tandoori Lamb and Bean Chili, 141 Bok Choy with, 154, 155 Brisket, Smoky, Grilled, 133 and Ginger, Pork Stir-Fry with, 148 Corn Bread, and Cranberry Dressing, and Broccoli Stir-Fry, Spicy, 140 –Noodle Soup, 118 290, 291 Corned, and Cabbage, 306 Borscht, 108 Arctic Char, Grilled, with Salad, 196, 197 Kebabs, Middle-Eastern, 138, 139 Bouillabaisse, 211 Argentina-Style Steak and Sauce, 137 London Broil, 136 Bourbon, -Pear Sauce, Caramel Cake with, Arugula Meat Loaf, Our Favorite, 139 376 and Ham Crêpes, Creamy, 48, 49 Picadillo in Lettuce Leaves, 76 Braised Halibut with Tomatoes and Orzo, Pesto, and Tomatoes, Pasta with, 245 Pot Roast, Classic, 132 200, 201 Roast Beef Salad with, 97 Salad, Thai, Grilled, 96, 97 Bran Asian Stew, 140 Bread, 347 Sea Bass, 206 Stew with Carrots and Peas, 306 Muffi ns, Jumbo, 357 Vinaigrette, 30 Stock, Basic, 106 Bread. See also Corn Bread; Sweet Bread(s) Asparagus Tenderloin, Peppered, Roast, 134, 135 Bran, 347 Canadian Bacon, and Scallion Beer Can Chicken, 168 Dried Tomato and Herb, No-Knead, 344 Omelette, 43 Beet(s) Focaccia, Whole Wheat, 346 and Red Peppers, Roasted, 266 Apple, and Watercress Salad, 84 Irish Soda, 353 Skillet, with Pinto Beans and Tomatoes, and Garlic, Oven-Roasted, 266 Naan Flatbread, Quick, 354 302 Bell Pepper(s) Wheat, with Honey, Food Processor, Avgolemono Chicken Soup, 116 Cannellini Bean–Stuffed, 236 346 and Chicken Fajitas, 180 Wheat-Honey Crescent Rolls, 350 B –Nectarine Salsa, 20, 21 Whole Wheat, No-Knead, 344 Baba Ghanoush, 57 Red, and Asparagus, Roasted, 266 Bread Pudding, Coconut, with Chocolate Baby Romaine with Clementines and Stuffed, 141 Sauce, 418 Pecans, 85 –Tomato Sauce, Grilled Lamb Chops Breakfast Tostadas, 50, 51 Bacon with, 158 Brisket, Smoky Grilled, 133 Canadian, Asparagus, and Scallion White Bean, and Olive Pizzas, 70 Broccoli Omelette, 43 Bell Pepper(s), Roasted and Beef Stir-Fry, Spicy, 140 Corn, and Potato Soup, 123 with Orange Zest and Olives, 276 and Chicken, Spicy, 180 Mushroom, and Gruyère Pizza, 327 Red, Coulis, 17 with Garlic, 264 Baked Beans, 298 –Tomato Soup, 113 and Goat Cheese, Pasta with, 244, 245 Baked Fruit–Cinnamon Oatmeal,COPYRIGHTED 42 Tomato–Stuffed Eggplant Rollups, MATERIAL 73 and Parm esan, Spaghetti Squash with, Baked Haddock with Ratatouille, 210 Berry(ies). See also Blackberry; 252 Baked Macaroni and Cheese, 238, 239 Blueberry(ies); Raspberry(ies); with Pasta and White Beans, 293 Baking Powder Biscuits, 360 Strawberry(ies) and Pork Stir-Fry, 310 Balsamic Vinegar, Kale with, 271 Double, Spice Crisp, 408 Spears, Lemon-Butter, 265 Banana Lemon Angel Food Cake with, 374 Broccoli Rabe -Applesauce Bread, 355 Best Blueberry Sauce, 422 and Chicken with Polenta, 174, 175 Cream Pie, 390 Best-Ever Black Bean Soup, 121 Pan Braised, 265 Barbecued Pork with Mop Sauce, 148 Best-Ever Chicken Loaf, 313 Broiled Halibut with Pico de Gallo, 200 Barbecue Sauce Best Grilled Burgers, 142 Broiled Stuffed Lobster, 224 Grilled Chicken, 170 Big Blueberry Pie, 383 Brown and Wild Rice with Walnuts and Smoky, 14, 15 Bigos, 310 Cranberries, 286 Barley Biscotti Brown Betty, Apple, 408 Beef Soup, Classic, 125 Chocolate-Espresso, 400 Brownies, 394 Leek, and Rosemary Gratin, 294, 295 Double Chocolate–Hazelnut, 401 Bruschetta -Vegetable Soup, 314, 315 Biscuits Portobello and Ham, 67, 68 Basic Beef Stock, 106 Baking Powder, 360 White Bean, 68 220_0_ 99781118476536-bindex.indd781118476536-bindex.indd 425425 99/21/12/21/12 99:37:37 AMAM 426 Index Brussels Sprouts, and Carrots, Oven- Caponata, 59 -Noodle Casserole, Zesty, 186 Roasted, 268, 269 Caramel Cake with Bourbon-Pear Sauce, with Olives and Dates, 184 Bûche de Noël, 371 376 with Orange Gremolata, 167 Buckwheat Pancakes, 39 Caramelized Oven-Fried, Herbed, 181 Bulgur, Pilaf, Spinach and Mushroom, 296 Garlic Toasts, 66, 67 Paprika, Skillet, 178 Bundt Cake, Chocolate-Buttermilk, 368, Onion, Fig, and Stilton Pizza, 324, 325 Picadillo, 182 369 Caribbean-Style Pork Tenderloin, 147 with Pineapple, Island, 176 Buns Carrot(s) and Potatoes, Chili-Roasted, 165 Hot Cross, 352 and Brussels Sprouts, Oven-Roasted, –Pumpkin Seed Mole, Easy, 173 Sticky, Classic, 351 268, 269 with Rice, 166, 167 Burgers Cake, 375 Sandwiches, Grilled, Vietnamese-Style, Best Grilled, 142 Dilled, 267 336, 337 Cheddar-Stuffed, 142, 143 -Ginger Dressing, 31 Sandwiches, Middle Eastern-Style, 335 Lamb, Grilled, Greek-Style and Peas, Beef Stew with, 306 Satay with Peanut Sauce, 76 Sandwiches, 331 -Pecan Bread, 356 and Sausage Stew, Tuscan, 312 Portobello Mushroom, 251 Casserole(s) Stew, Garlicky, 312 Tofu, 228 Chicken-Mushroom Hash, 177 Stock, Basic, 106 Turkey, Monterey Jack, 189 Chicken-Noodle, Zesty, 186 Tacos, 175 Burritos, Spinach and Bean, 235 Ratatouille, 273 Tandoori Spiced, 184 Butter Spinach-Potato, 252 and Turkey Sausage Gumbo, 311 -Lemon Broccoli Spears, 265 Sweet Potato, 262 and Vegetable Fried Rice, 185 and Maple–Glazed Acorn Squash Catfi sh Chicken Salad Wedges, 279 with Broiled Tomatoes, 205 Chinese, 98 Sauce, Steamed Lobster with, 223 Cajun, 203 Classic, 99 Buttermilk Crispy, with Tartar Sauce, 206 Crispy Buffalo-Style, 98 -Blueberry Corn Muffi ns, 357 “Fried,” with Potato Sticks, 204, 205 Chicken Soup, 313 -Chocolate Bundt Cake, 368, 369 Caulifl ower with Curried Tomato Sauce, Avgolemono, 116 –Whole Wheat Scones, 364 269 -Corn, Mexican-Style, 122, 123 –Whole Wheat Waffl es, 38 Caviar Eggs, 62 Chickpea(s) Butternut Squash and Sage Soup, 114 Celery Root and Mashed Potatoes, 256 Cakes, Hot-and-Spicy, 65 Butterscotch Pudding, Old-Fashioned, 420 Cereal. See Granola; Oatmeal; Porridge and Chunky Vegetables, 302 Cheddar-Stuffed Burgers, 142, 143 and Tomatoes, Summery Pasta with, C Cheese. See also Blue Cheese; Feta; Goat 300, 301 Cabbage Cheese; Parmesan and Vegetable Tagine, North African, and Corned Beef, 306 Cheddar-Stuffed Burgers, 142, 143 234, 235 Radicchio, and Jicama Slaw, 91 Crisps, 60 Chile(s) Red, with Ginger, 267 and Macaroni, Baked, 238, 239 and Corn, Tomato Rice with, 284 Stuffed, Rice and Soy, 232 Monterey Jack Turkey Burgers, 189 and Pepper Jack Corn Bread, 355 Caesar Salad, Whole Leaf, with Golden Pepper Jack and Chile Corn Bread, 355 Croutons, 84 pizza with. see Pizza Chili Cajun Quiche, 52 Beef and Bean, 141 Catfi sh, 203 Ricotta Salata, Watermelon-Peach Salad Chicken and Black Bean, 185 Dry Rub, 27 with, 86, 87 Pork and Black Bean, 152 Cake Sauce, Rich, 14 Smoky Turkey, 316, 317 Bûche de Noël, 371 Scalloped Potatoes with, 258, 259 Soy and Bean, 232 Bundt, Chocolate-Buttermilk, 368, 369 Souffl é, Classic, 241 Tempeh, Sweet Onion, and Mushroom, Caramel, with Bourbon-Pear Sauce, and Spinach Quiche, 52 230 376 Straws, 60, 61 Chili (Powder) Carrot, 375 Cheesecake, Lemon, with Blueberry Sauce, -Lime Mayonnaise, Soft Tacos with Cheesecake, Lemon, with Blueberry 382 Tilapia and, 208, 209 Sauce, 382 Cherry(ies) -Roasted Chicken and Potatoes, 165 Chocolate, Flourless, 370 -Chocolate Scones, 364 Chilled Cucumber-Yogurt Soup, 109 Citrus Passover, 378 Pie, 384 Chimichurri Sauce, 17 Dark Fruit, 377 Cherry Tomato(es) Chinese Honey, 378 and Garlic, Skillet Chicken with, 172 Chicken Salad, 98 Lemon Angel Food, with Berries, 374 with Thyme, 274 Noodle Soup, 116, 117 Orange Sponge, Rolled, 372 Chicken Chipotle Mayonnaise, Sweet Potato Pumpkin Spice, 375 with Apples and Noodles, 169 Wedges with, 260, 261 Sour Cream Coffee, 368 Baked, Orange-Crumbed, 173 Chives, Yellow Squash Soup with, Strawberry Shortcakes, 409 Barbecue-Sauced, Grilled, 170 Creamy, 111 Triple Ginger Gingerbread, 379 Beer Can, 168 Chocolate Yellow Layer, with Cocoa Frosting, 372 and Bell Pepper Fajitas, 180 Brownies, 394 California and Black Bean Chili, 185 -Buttermilk Bundt Cake, 368, 369 Greens Salad with Baked Goat Cheese, Breasts with Papaya-Mint Salsa, 172 Cake, Flourless,
Load more

Recommended publications
  • Current-Brunch-Menu.Pdf
    WELCOME TO LACROIX 75 RAW BAR SPECIALTIES Sushi Maki: California, Spicy Salmon, Vegetable Jumbo Shrimp with Cocktail Sauce Smoked Trout, Peppered Mackerel Assorted American Caviar, Traditional Accoutrements Bagel and Smoked Salmon, Classic Accompaniments Oysters on the Half Shell CANAPÉS Hamachi, Tomatillo, Fresno Chili Foie Gras S’mores Carrot Tart, Sea Urchin, English Pea Bloody Mary Gazpacho, Mussels Escabeche Smoked Salmon, Mille Feuille, Dill Crème Fraiche, Red Onion Steak Tartare, Potato, Egg Yolk, Chive Crab, Chili Flake, Sourdough, Lemon, Nasturtium SALADS Compressed Melon, Jamon Serrano, Sherry, Cilantro Zucchini, Squash Blossom, Picholine Olive, Green Garlic Vinaigrette Grilled Peach, Mache, Ricotta Salata, Endive Sugar Snap Pea, Avocado, Cucumber, Kiwi Dressing Braised Artichoke, Fregola Sarda, Roasted Pepper, Tonnato Dressing Pole Bean, Marcona Almond, Cherry, Thyme SEASONAL SELECTIONS FROM THE CHEF’S TABLE HOT HORS D’OEUVRES AND SIGNATURE ENTREES Brioche, Pork Belly, Gribiche Vietnamese Beef Broth, Quail Egg Buttermilk Biscuit, Pork Roll, Piperade, Comté Shrimp Cake, Orange Marmalade Lamb Shoulder, Carrot Cavatelli, Carrot Top Pesto Braised Beef Short Rib, Polenta, English Pea, Sauce Royale Sautéed Wild Mushrooms in Herb Nage Buttermilk Fried Chicken, Swiss Chard, Honey Blanquette de Veau, Savoy Cabbage, Garlic Scape Skate Wing Veronique, Grape, Tarragon, Chervil, Leek Asparagus, Heart of Palm, Almond Escargot Pithivier Pommes Darphin, ‘Nduja, Fennel HAND CARVED MEAT AND FISH Scottish Salmon, Pastrami Spice Giant Diver Scallop Sausage Niman Ranch Brisket, Béarnaise, Sorrel Dijon Rosemary Crusted Lamb Leg Porchetta, Orange Glaze CHARCUTERIE AND CHEESE Weekly Selection of Cured Meats and Artisanal Cheeses Chicken Liver and Foie Gras Mousse, Watermelon Glaze Country Pâté, Brandy, Dried Fruit Assorted Breads, Mustards and Pickles Contains Shellfish Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness .
    [Show full text]
  • Soups Starters Side Dishes Main Dishes Desserts
    SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
    [Show full text]
  • Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie by A.A.Gill Soft Back £10.00 / £15.00 Hard Back
    menu o sion n r ver eq h uest lis ng = VISIT US AT = l E Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie By A.A.Gill soft back £10.00 / £15.00 hard back Prix Fixe Plâts du Jour Formule 2 courses - £ 9.95 £15.75 £19.75 3 courses - £13.25 Lundi – Poulet au Curry Céleri Rémoulade Mardi – Blanquette de Veau Carottes Rapées Confit de Canard Mercredi – Cassoulet de Canard ou Filet de Daurade Steak Haché, Jeudi – Saucisse de Toulouse aux Lentilles de Puy Sauce au Poivre et Frites Vendredi – Vol-au-Vent aux Fruits de Mer (supp. £2) Tarte au Citron Délice au Chocolat Noir Samedi – Lapin à la Moutarde Verre de Vin Maison, Eau Dimanche – Boeuf Braisé, Céleri Rôti Hors d’ Oeuvres Soupe au ‘Pumpkin’ ......£2.95 Soupe à l’Oignon .......£5.75 Jambon de Bayonne, Céleri Rémoulade £8.25 Carottes Rapées .......£3.45 Salade d’Endives au Roquefort ..£6.75 Boudin Noir, Oeuf de Cane aux Truffes £8.95 Céleri Rémoulade .......£3.75 Langue de Boeuf et Cornichons ...£7.25 Cuisses de Grenouilles à l’Aioli ..£9.25 Œufs Durs Mayonnaise .....£4.50 Parfait de Foies de Volaille ....£7.25 Steak Tartare ........£9.50 Avocat Vinaigrette ... ..£5.50 Terrine de Jarret de Porc, Piccalilli . £7.50 Saumon Fumé ........£9.75 Quiche Lorraine .......£5.50 Soupe de Poissons et sa Rouille ..£7.50 Six Escargots au Beurre Persillé ..£9.75 Luxe Crevettes et Écrevisses, Sauce Cocktail £13.75 Huîtres: Fines de Claires (les six) . £15.75 crayfish and king prawn cocktail bay of biscay rock oysters Gigot de Chevreuil, Filet de Flétan, Haricots Verts Entrecôte ‘Café de Paris’, Purée d’Echalotes et Chou ‘Savoy’ .
    [Show full text]
  • Curated Event Menus
    CURATED EVENT MENUS Experience the Excitement, Enjoy the Service and Indulge in the Flavors of our Tastefully Inspired Art. Our selection of specially crafted prix-fixe menus consist of family-style sharing options, individual choices as well as menus with hors d’oeuvres for cocktail receptions. We respect our guests’ dietary needs and offer a wide range of delectable vegetarian, vegan & gluten-free dishes that can be included for your perfect menu. from Paris with love A SELECTION OF FRENCH STARTERS SOUPE À L’OIGNON French onion soup, gratinéed w/ baguette & Gruyère cheese or SALADE PAYSANNE poached egg, frisée salad, w/ pine nuts, croutons & warm bacon vinaigrette or ESCARGOTS EN BRIOCHE escargots, sautéed w/ garlic butter, tomato concassée, pastis & toasted brioche VIVE LES CRÊPES! NIRVANA Thai green curry w/ chicken, red pepper, eggplant, squash, fresh basil & coconut milk or THE FRENCH CONNECTION boeuf bourguignon: beef, braised in red Burgundy, carrots, celery & herbs de Provence or THE BLACK & WILD wild mushrooms in white wine cream sauce, topped w/ freshly shaved black truffles LA FINALE MOELLEUX À LA CHATAIGNE soft chestnut cake, salty caramel gelato ice cream or SCHOKOLADEPALATSCHINKE chocolate crêpe, filled w/ chocolate ganache, dulce de leche, strawberries & bananas So popular, The Cooking Channel featured the making of it! or THE BIG APPLE crêpe w/ caramelized apples, touch of cinnamon, topped w/ crunchy almond walnut streusel, vanilla bean ice cream & Calvados avec amour all items are served family-style A TRIO OF STARTERS
    [Show full text]
  • 5000 Bistro Francais
    SIDE ORDERS LES SPECIALITÉS DE LA - BEER - Garlic French fries 5 SEMAINE Duvel 6 Heineken 4 Dine - In Only Corona 4 Amstel L 4 Haricots Vert 6 MONDAY : Moules Frites 21 Roasted Yukon Potatoes 5 PEI Steamed Mussels Selection, French Fries, SODA Complementary Glass Of Wine or Beer All Cans Provencal Sliced Vegetables 6 Ginger Ale 3 TUESDAY: Pot Au Feu 26 Traditional French Light Stew Of Premium Sprite 3 Ratatouille 6 Beef And Vegetables In A Broth Diet Coke 3 BISTRO Sauteed Mushrooms 6 WEDNESDAY: Choucroute Garnie Coke 3 FRANCAIS 28 Mashed Potatoes 6 Alsacien Stew Of Imported French Coke Zero 3 Sausages, Charcuterie And Sauerkraut A EMPORTER Orangina 4 Wild Rice 5 THURSDAY: $79 Special Dinner DINNER | 4 PM – 10 PM | Gratin Dauphinois 6 Menu For 2 3 Course Dinner Menu For 2 Includes A Bottle Of Red Or White Wine WATER WE CATER: WWW.VOILACATERERSNYC.COM San Pellegrino 5 LES DESSERTS $4 FRIDAY: BOUILLABAISE 32 Aqua Pana 5 Creme brulee Traditional Provencal Fish Stew, Rouille, Garlic Croutons DELIVERY: Mousse au Chocolat Saturday: Cassoulet toulousain 28 86TH STREET TO 120TH STREET Slow- Cooked Casserole Of White Beans, RIVERSIDE DR TO CENTRAL PARK WEST Creme caramel Duck Confit, Imported French Sausages, Pork Tartelette aux poires SUNDAY: $35 DINNER SPECIAL (212) 316 - 5000 All Night Three course Special Prix Fixe Dinner Menu - APPETIZER - - LA ROTISSERIE - - LES MOULES FRITES - - MAIN COURSE - Quenelles De Brochet, Sauce Prince Edward Island Steamed Mussels, Demi Poulet Bio Roti Maison 14 Rigatoni Au Fenouil Et Boudin Nantua 9 Served With
    [Show full text]
  • View Dinner Menu
    Hors d'Oeuvres Soupes & Salades Gratinée des Halles 6.95 French Onion Soup Soupe de Légumes 5.50 Vegetable Soup Velouté de volailles 6.50 Chicken veloute Soupe de Moules Safrane 6.95 Saffron mussels soup Coeur de laitue, vinaigrette moutardée 5.95 Bibb salad with house vinaigrette Mesclun Salade 6.95 Mix greens with house vinaigrette Salade de magret et gésiers de canard fumé 8.95 Smoked duck breast and gizzards, green beans, mix greens and grilled scallions salad Maquereau fumé pommes à l'huile 7.25 Smoked maquerel with frisee, steamed potatoes and red onions Salade verte au Roquefort 7.50 Green salad with Roquefort cheese and walnut Salade Niçoise façon Bistrot Mix greens, vegetables, tomato, black olives, bonito tuna, hard boiled egg and anchovies filets Salade de chèvre chaud 8.25 Warm Goat Cheese Salad with walnuts Salade d'artichaut et asperges 7.95 Baby artichoke and grilled asparagus salad Salade Frisée aux lardons 7.69 Frisee salad with Sauteed bacon, egg and croutons Petite fricassée de merguez 6.95 Small spicy lamb and beef sausage sautéed with tomatoes, chick peas and onions Tartines - Open face Sandwich Tartine à la tapenade, jambon cru et gruyère 6.95/10.95 Tartine with black olive puree, bayonne ham and Swiss gruyère Tartine en Bayaldi de légumes/basilic 6.95/10.95 Tartine with mixed vegetables, basil oil and black olive puree Tartine Parisienne 6.95/1095 Tartine with French ham, béchamel sauce and Swiss gruyère Tartine Baltique Tartine with smoked salmon, tamara, onions and capers 7.95/11.95 Patés, Foie Gras & Confit Foie
    [Show full text]
  • Narratives About a Few Items on This Week's
    Welcome to another edition of: Narratives about A Few Items on This Week’s Menus First, some updates and announcements from Dining Services: The next Tete a Tete with the three stars of the Dining Service’s Team will be on January 13th at 12:30. If you are interested in attending, please email Alison at [email protected]. Fireside A La Carte to Go Open: January 7th—January 9th Due to staffing shortages, Fireside will close on January14th until further notice Pear Salad Blue Cheese and Walnuts (MWG) $6.75 Wedge Salad Hearts of Romaine and Boston lettuce Garnished with Diced Tomato, Pickled Onion, Diced Bacon, Crumbled Blue Cheese and Blue Cheese Dressing (MWG) $5.75 Small Fireside House Salad With Lemon Vinaigrette (MWG/DF) $2.90 Crab Cake With “Meal Plan” Side of the Day: $22.00. With No Sides: $21.75 Roasted Half Chicken with Thyme Served with choice of two sides (MWG/DF) $14.95 Cacio e Pepe Linguini Parmesan & Pecorino Cheese, Cracked Black Pepper $6.75 Literally translated, cacio e pepe means “cheese and pepper” in Italian. For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. Pizza and Flatbreads Your Choice of Classic Crust or Gluten-Free Flatbread Local Mushroom, Pecorino, Arugula & Truffle Oil White Sauce $6.7 Cheese Red Sauce and Mozzarella $4.25 Pepperoni Red Sauce and Mozzarella $5.25 Margherita Red Sauce, Sliced Tomatoes, Fresh Mozzarella, and Fresh Basil $4.50 Desserts $4.50 Berry Bombolini Lemon Ginger Sorbet Chocolate Temptation Cake Additional information Fireside will be open on Thursday, Friday and Saturday nights.
    [Show full text]
  • Hege's Traditional House Specialties
    Hege’s Traditional House Specialties Soup Low Country She Crab 9.5 French Onion 10 Salads Betty Hege’s House Salad 11 Bibb lettuce, artisan greens, celery, carrots, radishes, cucumbers, tomatoes, Vidalia onions, feta cheese, garlic mustard vinaigrette Traditional Caesar Salad 11 herbed croutons, fresh grated Parmigiano Reggiano Warm Kale Salad 12 baby kale, pear, blue cheese, pickled red onions, bacon lardons, candied almonds, warm bacon vinaigrette Hot Appetizers French Country Escargot 16 in the shell, garlic butter, croutons Baked Bleu Point Oysters 23 6 oysters, Chef’s preparation Napa Valley Pizzetta 16 mozzarella, asparagus, roma tomatoes, basil, olive oil Steamed Middleneck Clams 15 smoked tomato lobster broth, Vidalia onions, chorizo, cilantro Entrees Maryland Crabcakes 20/38 sautéed spinach, aromatic rice, gulf shrimp, sherry cream sauce (1 or 2 crabcakes) Calves Liver 31* Applewood smoked bacon, grilled onions, red wine jus, whipped potatoes Bacon-Wrapped Filet Mignon 46* blue cheese, asparagus, whipped potatoes, red wine jus Prime 16 oz. Delmonico 52* garlic shallot cognac butter, onion rings, sautéed spinach, garlic mash, house steak sauce Items denoted with are available within the 3 course Pre-Fixe Dinner for $48 Select from either 1 hot or cold appetizer, 1 entrée, and 1 dessert. Pre-Fixe dinners may not be split Tastes of the Season Cold Appetizers Bistro Board 23 house made pork pistachio and foie gras pate, cacciatore salami, speck, Beemster Dutch gouda, Cypress Grove Humboldt fog, pickled vegetables, apricot mustardo, warm baguette Speck and Arugula Salad 14 lemon, shaved parmesan, holy smoked honey Hot Appetizers Beef Pierogi 14 chuck roast and goat cheese potato pierogis with sour cream and chive Panko Fried Goat Brie 16 toasted walnut and cranberry chutney, arugula and fennel salad, sourdough toast Entrees N.C.
    [Show full text]
  • 2015.05 Website
    DINNER DINNER WEEKEND WEEKEND Lundi: Pot au Feu de fruits de mer au gingembre et à la citronnelle Monday: *Chilean sea bass, salmon, seascallop, shrimp and lobster with julienne of zucchini Served with a lemon grass and fresh ginger clear seafood broth Mardi: Moules "Poulette", pommes frites et mayonnaise Tuesday: Steamed mussels prepared with shallots and white wine and little cream Served with French fries and mayonnaise Mercredi: Fricassée de homard du Maine, flambée au Cognac. Pommes frites Wednesday: 2 lb Maine lobster fricassée, flambé with Cognac and tarragon. French fries Jeudi: *Onglet de boeuf de Paturage grillée, sauce Béarnaise, cresson et pomme frite Thursday: *Grilled Pasture raised hanger steak with Béarnaise sauceand watercress. French fries Vendredi: Bouillabaisse Marseillaise Friday: Clams, mussels, shrimp, sea scallops and sea bass poached in a saffron and pastis broth Served with traditional rouille and toasted baguettes Samedi: Filet de Daurade poêlée à la Julienne de légumes. Fumet aux agrumes Saturday: Pan seared Daurade filet with shoe string vegetable. Orange infused fumet. Dimanche: Blanquette de Veau à l'Ancienne. Riz Pilaf Sunday: Veal stew in a ligh creamy sauce, pearl onions and mushroom. Served with rice. SOUPES, SALADES ET APPETIZERS Soupe d'artichauds aux lardons et crème fraiche New Artichoke soup with bacon and crème fraiche Gazpacho Andalous New Andaluz style gazpacho with fresh Long Island tomatoes ----- Crabe poèlé, pommes paille et sauce aux poivrons rouge New Pan-seared soft shell crab with shoe
    [Show full text]
  • Diapositive 1
    Comenius 2013-2015 Forgotten values Our european cookbook Nuestro libro de cocina Notre livre de cuisine Unser Kochbuch Il nostro libro di cucina Bizim yemek kitabi Meidän keittokirja Var kokebok This cookbook is a result of our Comenius project, Forgotten values, on the focus : cooking and tasting traditional recipes. It has been done by St Selve’s school after the meeting in France, in january 2014. Summary p. 5 Tomates crevettes (Belgium) p. 6-7 Carbonnades flammandes (Belgium) p. 8 Gaufres de Liège (Belgium) p. 9 Onion bhajis (England) p. 10 Shepherd’s pie (Engand) p. 11 Chocolate cake (England) p. 12 Ohrarieska (Finland) p. 13 Lohikeitto (Finland) p. 14 Kaneliässät (Finland) p. 15 Soupe à l’oignon (France) p. 16 Blanquette de veau (France) p. 17 Crêpes (France) p. 18 Flädlesuppe (Germany) p. 19 Käsespätzle (Germany) p. 20 -21 Apfelstrudel (Germany) p. 22 Caponata (Italy) p. 23 Pasta alla Norma (Italy) p. 24-25 Cassata Siciliana (Italy) p. 26 Betasuppe (Norway) p. 27 Sildball (Norway) p. 28 Sveler (Norway) p. 29 Tortilla de patata (Spain) p. 30 Fideua (Spain) p. 31 Cocas de San Antonio (Spain) p. 32 Tarhana Corbasi (Turkey) p. 33 Karnıyarık (Turkey) p. 34 Baklava (Turkey) Belgium ~ Belgique Starter Tomates crevettes Tomatoes shrimps Ingrédients -4 belles tomates bien rouges -350 g de crevettes grises épluchées -4 cuillères à soupe de mayonnaise ou de Ingredients: cocktail - 4 beautiful very red tomatoes -¼ jus de citron - 350 g of peeled brown shrimps -persil haché -4 soup spoons of mayonnaise or cocktail sel, poivre - ¼ lemon juice - chopped parsley Préparation des tomates salt, pepper Couper l’extrémité supérieure des tomates avec Preparation of tomatoes: un couteau .
    [Show full text]
  • Rediscover Blanquette De Veau
    WINTER 2015 Rediscover Blanquette de Veau make the swap with ingredient substitutions discover the science of cooking as an R&D chef get inspired by the cuisine of Bulgaria sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Ingredient Substitutions ISSUE American Culinary Federation, Inc. With food allergies becoming more common, • reducing food waste Editor-in-Chief finding substitutions for everyday ingredients can • Hawaiian cuisine Jessica Ward be a challenge for chefs. Here’s where to start. • social-good chef Senior Editor Kay Orde 24 Hybrid Desserts Combining two desserts into one takes pastry Graphic Designer know-how. David Ristau Contributing Editors 30 Research and Rob Benes Suzanne Hall Development Chef Ethel Hammer Chefs with an interest in science can Amelia Levin find a rewarding career in R&D. 18 24 30 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 departments (800) 624-9458 [email protected] 4 President’s Message Subscribe to Sizzle: ACF president Thomas Macrina, CEC, CCA, AAC, talks about different careers www.acfchefs.org/sizzle available for chefs. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Gain insight into a day of a three-month stagier at The French Laundry. facebook.com/ACFChefs @acfchefs 12 Classical V. Modern Discover how to make blanquette de veau two ways. Sizzle: The American Culinary Federation Quarterly for Students of Cooking (ISSN 1548-1441), Winter Volume 12, Number 4, is owned by the American 36 By Degrees Culinary Federation, Inc., 180 Center Place Way, St.
    [Show full text]
  • Cafe Du Soleil – BISTRO FRANCAIS DINNER | 4 –10 SUN- THUR, 4-11 FRID-SAT, WE CATER
    – Cafe Du Soleil – BISTRO FRANCAIS DINNER | 4 –10 SUN- THUR, 4-11 FRID-SAT, WE CATER: WWW.VOILACATERERSNYC.COM - POUR COMMENCER - - BISTRO CLASSIQUES - Escargots de Bourgogne Foie De Veau Aux Echalotes 24 Burgundy Snails, Garlic, Parsley Butter Sauce, Puff Pastry Top 9 Pan Seared Calfs Liver, Gratin Dauphinois, Haricots Vert, Cabernet Wine Shallots Sauce Rillettes De Canard Au Poivre Vert 12 Homemade Duck Confit Spread With Hachis Parmentier Au Four 26 Green Peppercorns, Mustard, Oven Baked Premium Short Ribs mixed With Mashed Potatoes In A Cornichons, Toast Cabernet Wine Sauce Quenelles De Brochet, Sauce Nantua 9 Blanquette De Veau 26 Poached Pike Quenelles, Crayfish Tender Braised Veal Shoulder Ragout, Mushrooms, Pearl Onions,Carrots, Sauce In A Creamy Riesling White Wine Sauce, With White Rice Calamars Frits 14 Fried Calamari, Spicy Tartare Sauce Boudin Noir Aux Pommes 22 Sardines Grillées 14 Homemade Blood Sausages Sautéed With Caramelized Apples, Haricots Grilled Imported Fresh Sardines, Vert, Mashed Potatoes, Balsamic Reduction Olive Oil, Parsley, Lemon Terrine De Saumon - LES PLATS - Maison A L'Estragon 12 Homemade Poached And Smoked Poulet Roti Maison 22 Fettuccine, Tomates et Salmon Spread With Fresh Tarragon, Half Organic Roasted Chicken Au Jus, Basilic 19 Pastis Aspic, Cornichons, Toast Haricots Vert, Roasted Yukon Potatoes Fresh Fettuccine, Chunky Tomato, Fresh Garlic, Fresh Basil Petite assiette de Fromage Magret De Canard, Sauce Imported Brie cheese, honey, walnuts, Cassis Cabernet, 32 Osso Buco D'agneau A La Cranberries,
    [Show full text]