Flash Builder

Total Page:16

File Type:pdf, Size:1020Kb

Flash Builder DELICATESSEN - RESTAURANT - PIZZERIA 131 BERRY STREET [email protected] BROOKLYN, NY 11294 DINNER MENU During dinner hours our tables are exclusively for dinner. At Gran Torino a dinner consists of at least 1 entree (Main, Tacos, Pizza) or 2 appetizers (Small, Sides, Salads) per person. HAPPY HOUR WEEKDAYS 12-4PM, SUNDAY ALL NIGHT (5PM-CLOSE) HOUSE RED/WHITE/ROSÉ/PROSECCO 7 ALL TAP BEERS REDUCED BY $ 1 WELL DRINKS 8 WINES BY THE BOTTLE ARE HALF PRICE! + Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform our staff of any allergies. SMALLS/SIDES/SHARES CHILLED GAZPACHO**^ 10 seasonal tomatoes CRISPY POTATOES TEL AVIV *^ 10 spicy ketchup, au poivre sauce EGGPLANT PARMIGIANA BITES* 12 eggplant, parmigiano reggiano, tomato sugo FLUKE CEVICHE^ 15 avocado mousse, jalapeños, micro-greens, radish, red onions, cucumber, citrus marinade, yucca chips CAULIFLOWER BUFFALO WINGS ** 12 beer battered, vegan sriracha mayo FRIED CALAMARI 15 sugo CRISPY BRUSSEL SPROUTS 12 herbed yoghurt CHARCUTERIE & CHEESE PLATE^ 22 3 cheeses (Moliterno Al Tartufo, Brie, Tête de Moine) 3 meats (Bresaola, Soppressata, aged Prosciutto) cornichons, cured olives SALADS & BOWLS add roasted chicken or smoked salmon+ to any salad +6 HOUSE SALAD**^ 9 mesclun, arugula, grape tomatoes GRAN TORINO BOWL **^ 14 edamame, red quinoa, avocado, cherry tomatoes, cucumber, baby carrots BURRATA DI BUFFALA* 14 heirloom tomatoes, olive and basil oil balsamic reduction, served with focaccia add prosciutto +3 BABY KALE^ 14 parmigiano, dried cranberry, almonds, anchovy vinaigrette (vegan option sans anchovy, parmigiano**) MAINS SKIRT STEAK 28 crispy potatoes, au poivre sauce, chimichurri sauce OLD-STYLE BURGER+ 13 Pat LaFrieda burger on potato bun, add side of crispy potatoes +6 add mozzarella, taleggio or white cheddar +3 add fried egg or bacon +3 BEYOND BURGER** 15 Vegan Burger, potato bun, chipotle aioli add side of crispy potatoes +6 add Violife vegan cheddar or smoked provolone +3 PORCINI MUSHROOM SACCHETTI (PASTA) 17 black trufffel pecorino cream SEARED RAINBOW TROUT 26 sauteed broccoli rabe, confit cherry tomatoes, lemon * = vegetarian, ** = vegan, ^ = gluten free, TACOS served with tomatillo salsa verde & red cabbage FISH TACOS (2)+ 16 grilled white fish, cilantro, pickled red onions, chipotle aioli CHICKEN TACOS (2)+ 16 roasted chicken, cilantro , guacamole, pico de gallo, VEGAN TACOS** (2) 14 hummus, sla, bell peppers, zucchini, tomato, cilantro, TRIO OF TACOS (3)+ 20 one of each tacos above PIZZA Our Neapolitan pizzas (12”) are made to order in our wood burning oven from Napoli. We also offer our signature Caputo gluten free pizzas! NONNA MIA* 16 mozzarella di bufala, parmigiano reggiano, basil, tomato SWISS FONDUE PIZZA* 19 our signature Swiss cheese fondue mix, mozzarella di bufala, tomato MARGHERITA* 15 mozzarella di bufala, basil, tomato MARGHERITA VEGAN PIZZA** 16 Violife Vegan Mozzarella, basil, tomato FUNGHI* 15 mushrooms, asiago, red onion, garlic, oil, thyme SALSICCIA 17 pork sausage, scallions, ricotta, mozzarella, parmigiano reggiano BROCOLYN** 17 sauteed broccoli rabe, mozzarella, parmigiano reggiano, evoo, chilli flakes QUATTRO STAGIONI 19 mushrooms, mozarella, sugo, artichokes, prosciutto, olives MARINARA PIZZA ** 14 marinara sauce, oregano, olive oil SUPREME 22 hot soppressata, pork sausage, red onions, green peppers, mushrooms, baby arugula, black olives, mozzarella, tomato MEATLOVERS PIZZA 22 tomato, mozzarella, pepperoni, italian sausage, prosciutto di parma Gluten Free Option^ +4 TOPPINGS arugula + 3 mushrooms +3 olives + 3 hot soppressata +3 anchovy + 3 pork sausage +3 parmigiano reggiano + 3 calabrian chilies +3 prosciutto di parma +3 * = vegetarian, ** = vegan, ^ = gluten free, DESSERTS 10 CHURRO PRETZEL TIRAMISU CLASSICO nutella, dulce de leche espresso soaked Savoiardi in mascarpone cream, GELATO/SORBET topped with cocoa powder two scoops. see server for selections PANNA COTTA vanilla bean, macerated fruit AFFOGATO vanilla ice cream, double shot espresso For parties of 6 or more suggested gratuity 20% We accept max. 4 credit cards per group.
Recommended publications
  • Banquet & Event Menus
    BANQUET & EVENT MENUS rancho las palmas OMNI RANCHO LAS PALMAS RESORT BANQUET & EVENT MENUS The resort features 37,000 square feet of indoor function space, including the 12,900 square-foot Las Palmas Ballroom. There is an additional 45,000 square feet of outdoor function space, which includes the 10,000 square-foot Starlight Terrace. • 444 guest rooms, • 5 boutiques including 22 suites • 5 dining outlets • 28 meeting rooms • Splashtopia – Two 100- • 27 holes of championship foot water slides, 450- golf foot lazy river, sandy beach and splash pad. • 25 tennis courts, including 8 lighted courts • Spa Las Palmas – 20,000 square-foot oasis with 26 • Fully-equipped fitness treatment rooms, sauna, center steam room, pool and boutique. • 3 sparkling pools 41000 Bob Hope Drive Rancho Mirage, CA 92270 706-568-2727 omnihotels.com rancho las palmas Continental Breakfast BREAKFAST All Continental Breakfasts are served with freshly brewed regular and decaffeinated coffee, and a specialty tea selection. Rancho Simple $29 Rancho Deluxe $36 Assorted Fresh Juices Assorted Fresh Juices Chef Neri’s Bakeshop Basket Fresh Seasonal Sliced Fruits and Assorted Sweet Butter, Jams, Preserves Berries Fresh Seasonal Sliced Fruits and Assorted Berries Honey Vanilla Yogurt House Made Granola Assorted Boxed Cereals Rancho Spa $32 Milk and Skim Milk Assorted Fresh Juices Chef Neri’s Bakeshop Basket Sweet Butter, Jams, Preserves Steel Cut Oatmeal Served with Brown Sugar, Local Dates, Golden Raisins, Bagel Bistro Station and Cinnamon Plain and Whole Wheat Bagels, Smoked Salmon, Sliced Tomato, Red Onions, Capers, and Whipped Fresh Seasonal Fruits and Assorted Berries Cream Cheese Build Your Own Parfait Bar Fage Yogurt, Honey, House Made Granola, Dried Fruits and Roasted Nuts Neri’s Bran and Blueberry Muffins and Sliced Zucchini, Carrot and Date Nut Breads Sweet Butter, Jams, Preserves Menus are priced per person.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Mezze Salads
    MEZZE Pull-apart garlic bread 4 topped with grated ricotta salata Mixed Olives & Mozzarella 5 marinated in rosemary, garlic, lemon Onion rings 6 smoky aioli dipping sauce Avocado, spinach & artichoke dip...pita chips (vegan) 8 Manousha 8 pita painted with za'atar (an addictive blend of thyme, sumac & sesame seeds that create a fresh lemon flavor authentic to Lebanese cuisine)...baked & served with a red onion, tomato & cucumber salad and a yogurt- cucumber dipping sauce Middle eastern sampler 14 hummus, mohamara and labani (house made yogurt cheese), grilled pita....lebanese favorites Lobster "toast" with avocado 16 sauteed lobster meat in brown butter, thyme, cilantro & tomatoes, served on a smashed avocado toast, Falafel, za’atar & olives 15 falafel, hummus, marinated olives, cucumber, tomato and onion salad and za’atar flatbread Warm roasted eggplant & wonton “napoleon” 15 sweet red onions, tomatoes, feta, watercress and hummus in a light curry vinaigrette Escargot 15 sautéed in a roasted garlic herb-de-provence butter, served with greens and brie toast Grilled calamari 15 za’atar dusted calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers Moules frites (not available during the "shutdown") 15 mussels steamed with tomatoes, curry, and onion marmalade, served with sweet potato fries and saffron- tarragon mayonnaise SALADS gluten-free rolls are now available for an additional 3/roll… Fattoush...lebanese bread salad 12 tomatoes, feta, cucumbers, torn pita, radish,
    [Show full text]
  • Cheese Fondue Cheese Fondues Demonstrate How Different Types of Cheeses Will Prep Time: 10 Minutes Melt with Heat
    Photograph courtesy of Dairy Farmers of Canada Cheese Fondue Cheese fondues demonstrate how different types of cheeses will Prep time: 10 minutes melt with heat. Why is lemon added if the cheese does not blend Cooking time: 10 to 15 minutes easily? Yields: 4 servings Ingredients Instructions 1 large garlic clove, cut in half 1. Rub inside of fondue pot with garlic. Pour apple cider/wine and 1 cup (250 ml) apple cider bring to boil. 12½ oz (375 g) Canadian Emmental 2. Reduce heat and add Canadian Emmental cheese. Stir cheese, diced continuously in a figure-eight pattern to avoid lumps. Add drops of lemon juice, as necessary, if cheese does not blend easily. Lemon juice 3. Add syrup mixed with cornstarch. Season with pepper and 1 tbsp (15 ml) cornstarch nutmeg while stirring until smooth. Place fondue pot over tabletop ¼ cup (60 ml) cherry syrup burner and serve with bread. Pepper to taste Watch a video that demonstrates different steps for making a cheese Grated nutmeg fondue on the Dairy Goodness website at www.dairygoodness.ca/ 1 dried bread loaf, cubed cheese/all-you-need-is-cheese/recipes/kidsfavourite-cheese-fondue. Recipe courtesy of Dairy Goodness: Dairy Farmers of Canada Cheese Fondue www.dairygoodness.ca/recipes/cheese-fondue Nutrients per serving Food groups per serving Tip! Calories – 648 kcal Vegetables and Fruit – 0.5 þ Look for whole grain bread in the grocery store. Protein – 35 g Grain Products – 2.5 Fat – 28 g Milk and Alternatives – 2 Carbohydrates – 64 g Meat and Alternatives – 0 Fibre – 10 g Sodium – 736 mg Calcium – 787 mg www.eatracker.ca/recipe_analyzer.aspx Power Up! Cheese Fondue Power Up! Cheese Fondue Photograph courtesy of Dairy Farmers of Canada Creamy French Onion Soup French onion soups are traditionally topped with broiled cheese.
    [Show full text]
  • Lunch Menu Winter 2013 Things to Share Fondue Fromage $20 a Rich Decadent Sauce of Cheese, Cream and Chardonel Served with Appl
    Lunch Menu Winter 2013 Things To Share Fondue Fromage $20 A rich decadent sauce of cheese, cream and Chardonel Served with apples, pears, grapes, toast and bread Baetje Farms goat cheese tasting $20 a tasting of international award winning cheeses from our region served with grapes & toast Meyer Farm Berkshire pork sausage pizza $14 House-made locally-raised pork sausage, tomato jam, Havarti & pickled peppers Soup soup du jour cup $6 / bowl $10 Salads Beatje & Beets $10 roasted beets with Beatje Farms fresh goat cheese, Flieg Farm Napa cabbage, autumn greens & verjus vinaigrette Chaumette Salad $9 Mixed greens with toasted walnuts, blue cheese, radish and Norton vinaigrette Baetje farms Goat cheese tasting $20 A tasting of the best cheeses from our area accompanied with grapes and toast Sandwiches Croque Monsieur $12 a classic sandwich bathed in egg, Stonie’s prepared Meyer Farm Berkshire ham, gruyere & Dijon on house-made sourdough Sayersbrook Ranch Bison Burger $14 with Vermont white cheddar, dill pickle, roasted red pepper ketchup Companion Bakery brioche bun Fall Turkey Club $12 smoked turkey, Stonie’s prepared Meyer Farm Berkshire bacon, cranberry marmalade, brie, autumn greens on grilled whole wheat bread Veggie “Sloppy Joe” $12 veggie burger in this classic twist with arugula, crispy onion and Companion Bakery pretzel bun Hinkebein Farm Elk Patty Melt $15 house-made Boursin cheese with caramelized onion on pumpernickel rye Entrees Uniquely Chaumette Wine Barrel Stave Roasted Salmon $24 herb-crusted salmon with grilled broccoli and horseradish-seasoned tomatoes Pretzel Encrusted Tilapia $20 lightly breaded with crushed pretzels served on a bed of mustard-creamed spinach Chaumette Chicken $22 (our Version of Coq au Vin, a French Classic) half of a Ladd Farm chicken, braised in our Chambourcin wine with Yukon Gold potatoes and mushrooms Steak and Frites $24 a grilled beef shoulder tenderloin with garlic parmesan seasoned French frites and house-made steak sauce .
    [Show full text]
  • Appetizers Entrées Amuse Dessert Trio
    Easter BrunchAT BLACK BUTTE RANCH AmuBEIGNETse Chocolate hazelnut sauce Appetizer(Choice of 1) s SPRING SALAD Baby kale, golden beets, candied hazelnuts, crumbled feta, shaved carrot, crispy shallots YUKON CROQUETTES Pancetta crisp, chives, gruyere fondue ROASTED VEGETABLE PARMESAN TART Smoked cherry tomato relish, balsamic greens SMOKED SALMON Candied red onion, green apple slaw, soft boiled egg WARM CHEESE BLINTZ Oregon berry compote, Chantilly whipped cream CORNBREAD WAFFLE Roasted poblano cream, aged cheddar, chives and bacon CANDY APPLEEntré SHORTes STACK | $35 Sourdough pancakes, cardamom apples, dulce de leche, salted walnuts STEAK AND EGGS* | $47 N.Y, crispy potatoes, garlic baby kale and mushrooms, horseradish hollandaise, shallot straws, eggs your way SOUTHERN BREAKFAST | $40 Buttermilk fried chicken, white cheddar grits, fried eggs, cherry tomato relish, sweet carrot hot sauce SAVORY FRENCH TOAST | $35 Garlic-herb brioche, pepper bacon, braised greens, gruyere fondue, roasted roma tomatoes CRAB BENEDICT* | $44 Crab cakes, avocado, lemon-tomato jam, poached eggs, arugula, crispy potatoes, English muffin CARNITAS HASH | $39 Ancho crusted braised pork, green chili pinto beans, grilled corn, pepitas, crispy potatoes, fried eggs, cotija CARROT CAKE, VANILLADess CRÈMEert BRULEE,Trio WALNUT TORTE Vanilla caramel, white chocolate anglaise, mixed berry coulis Menu & prices are subject to change without notice | There will be a $4 split plate fee for all requests *Consumption of uncooked foods may cause foodborne illness | Lodge Easter Brunch | 541-595-1260 | 4/4/2021.
    [Show full text]
  • Technological Strategies to Preserve Burrata Cheese Quality
    coatings Article Technological Strategies to Preserve Burrata Cheese Quality Cristina Costa 1, Annalisa Lucera 1, Amalia Conte 1,*, Angelo Vittorio Zambrini 2 and Matteo Alessandro Del Nobile 1 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy; [email protected] (C.C.); [email protected] (A.L.); [email protected] (M.A.D.N.) 2 Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-881-589-240 Received: 4 May 2017; Accepted: 4 July 2017; Published: 9 July 2017 Abstract: Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 ◦C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days.
    [Show full text]
  • Take-Home Family-Style Meals Secondi Salad
    v vg Marinara Pie 15 Margherita Pie 16 Arancini 10 vg San Marzano & Bianco Napoli Tomato, Basil & Fior di Latte Charred Cabbage, Meyer Lemon Tomatoes, Garlic, Sicilian Oregano & Funghi Pie 19 vg Aioli & Balsamic Frontoia Extra Virgin Olive Oil Oyster & Cremini Mushrooms, Herbed Chicken Wings 14 NYC Style Pepperoni Pie 20 Rosemary, Garlic, Crescenza & Garlic, Lemon & Fiorella Ranch Ezzo Pepperoni, ‘NYC Slice’ Fontina val d’Aosta Style Sauce, Mozzarella & Grana Padano Salsiccia Pie 19 House-made Sausage, Ricotta, Burrata Pie 21 vg Fior di Latte, Garlic & Calabrian SALAD D.O.P. Cherry Tomato, Fresh Basil & Chili Salsa Verde A Whole Ball of Angelo and Franco White Clam Pie 22 Burrata Baby Lettuces 15 vg gf Chopped Little Neck & Surf Clams, Pecorino, Fior di Latte, Chili Flake, Heirloom Organics Farm Baby Kale Potato & Kale Pie 20 vg Sicilian Oregano, EVOO garnished & Chard, Cucumbers, Radishes, Fiddler’s Farm Butterball Potatoes, with Parsley & Lemon Wedge Flowers, Everything Seeded-Nut Escarole, Fontina, Fior di Latte, Crocante with Creamy Avocado Garlic, Chili Flake & Parmigiano Italian Dressing Paradise Pie 19 vg Oven-Roasted Tomatoes, Ricotta, gf Fontina & Garlic Cream Preserved Tuna & Gigante Beans 14 Iacopi Gigante Beans, Tonnato Sauce, Celery, House-Preserved Pie Add Ons Tuna, Parsley & Fried Capers Wood Roasted Mushrooms 4 Anchovies 3 Olives 2 House-made Sausage 3 Side Of Sauce 2 Pepperoni 3 Burrata 7 Arugula 2 Fiorella Ranch 1 Fall Farro Salad 13 vg Toasted Farro, Pomegranate Seeds, * gluten free pasta Apples, Pears, Brined Walnuts,
    [Show full text]
  • Le Aziende Partecipanti All'edizione 2020
    Le aziende partecipanti all’edizione 2020 AGASUR, S.C.A. AIXTRA, S.C. C/ Limitación, 14 Aixtra Basserikoa Polígono Industrial La Huertecilla 01250 Araia (Araba) 29196 Málaga (Málaga) Spagna Spagna Tel. 0034 620 911484 Tel. 0034 952 179311 In Concorso: Idiazabal DOP Aixtra Fax 0034 952 179709 E-mail: [email protected] Web: www.quesoselpinsapo.com ALAN FARM SOCIETÀ AGRICOLA In Concorso: Queso Gran Reserva El Pinsapo F.LLI ANDRIOLLO E FIGLI S.S. Via Migliara 51 Sx, 167 04014 Pontinia (LT) AGRICOLTURA NUOVA S.C.S.A.I. Tel. 0773/850147 Via Valle di Perna, 315 E-mail: [email protected] 00128 Roma Web: www.caseificioalanfarm.com Tel. 06/5070453 In Concorso: Mozzarella Vaccina; E-mail: [email protected] Caciocavallo Fresco; Pancettone Web: www.agricolturanuova.it Semistagionato; Provolone Stagionato; In Concorso: Cremlino; Pecorino Ricotta Vaccina Semistagionato; Pecorino Stagionato; Ricotta di Pecora; Pecorino Affinato nelle Foglie di Noce ALCHIMISTA LACTIS Via Sacrofano-Cassia, 4050 00060 Sacrofano (RM) AGRITURISMO CASERIA Tel. 388/4678439 Contrada Monte Tufara, 2 E-mail: [email protected] 82022 Castelfranco in Miscano (BN) Web: www.alchimistalactis.it Tel. 0824/960115 In Concorso: Caciotta Vaccinara; Pecorino Fax 0824/960221 1° Maggio; Ricotta Vecchia Maniera; E-mail: [email protected] Tufarina Veia Web: www.agriturismocaseria.it In Concorso: Treccia; Caciocavallo di Castelfranco Stagionato ALTA TUSCIA FORMAGGI S.R.L. S.S. Umbro-Casentinese km 9,000 01022 Bagnoregio (VT) AITOR URIEN Tel. 0761/780892 Anbe Basserikoa Fax 0761/780759 48220 Abadiño (Bizkaia) E-mail: [email protected] Spagna Web: www.tusciaformaggi.it Tel. 0034 616 831096 In Concorso: Scodellato del Pastore; In Concorso: Idiazabal DOP Urien Tusciarello; Camembert di Pecora 1 Le aziende partecipanti all’edizione 2020 ANTICA FATTORIA LA PARRINA AZIENDA AGRICOLA “IL FORLETTO” Strada Vicinale della Parrina, snc Via Guglielmo Marconi, 18 58015 Orbetello (GR) 12060 Murazzano (CN) Tel.
    [Show full text]
  • Salads Cheese Fondue Interactive Main Course Chocolate Fondue
    Welcome to der Fondue Chessel. your fondue experience consist of four courses: salad, cheese fondue, interactive main course, and chocolate fondue. per person $78 kids’ portion $39 Have fun and enjoy your fondue experience. Salads Kale Caesar - served family style tossed tableside kale, parmesan, croutons, fried capers, caesar dressing Cheese Fondue one choice of cheese per burner from the list below. premium enhancements available. served with green apple, baby peppers, broccoli, pretzel bites, pumpernickel, and sourdough. *gluten free bread available* Traditional Swiss - gruyere ementhaller blend, white wine, house spices Mountain Ale Cheddar - aged cheddar emmenthaller blend, local lager French Onion - swiss blend, coq au vin, caramelized onion Spinach Artichoke - swiss blend, spinach, artichoke, cream cheese South of the Border - cheddar blend, house salsa, scallion, pepper jack Garlic Herb Gruyere - swiss blend, boursin, white wine Vegan - vegan friendly teese cheddar cheese blend, available in any style Cheese Fondue Enhancements Bacon Bits | Pesto | Truffle Oil | French Fry Dippers | Fried Potato Gnocchi Dippers Interactive Main Course choose your broth style, or upgrade to a skillet cooking style. one choice per burner. meal includes a standard protein plate with potatoes, vegetables, and raclette bread. protein add-ons available. includes green goddess sauce, gorgonzola port sauce, raspberry firecracker sauce, chipotle tartar sauce BROTHS Vegetable Broth - white wine, vegetable stock, fresh black pepper Coq Au Vin - beef broth,
    [Show full text]
  • Southern Comfort-Flamed Pasta with a an Infusion of Regional and World Market Cuisines Tangy Finishing Sauce Or Cajun Gumbo Stew
    Guest table centerpieces (20 styles) Catering By Robert 1) Tall Eiffel Tower Vase 2) Hurricane Globe with silk accents Event Concepts . FL 3) Wrought Iron Lanterns 4) Elevated floating candle bowls 5) Large and Small Mason Jars Buffet-Station 6) Fish bowls with sand and shells Reception Packages 7) Brandy Snifters 8) Black Café Lamps 9) Round Acrylic Dishes for floating elements EVERYTHING BELOW IS 10) Black or Gold Pillar Candle Stands INCLUDED IN ALL MENUS 11) Varying Heights of Glass Cylinders 12) Gold Five-Branch Candlelabra 13) Black or White Carriage Lanterns Four Hour Event Time (start of social hour through end 14) Ivory Urns of the reception) Each additional hour is $350. 15) Assorted Sizes Chrome Vases 16) 32” Black, Silver or Gold Pillar Candle Stands * Floor Length Neutral Guest Tablecloths 17) Bud Vases (several sizes) or Black 120” round Cloths 18) Medium height stone pillar holders or Neutral Floor Length Cloths for long banquet 19) Assorted white, gold, silver and purple bottles tables 20) High gold, black or silver candle stands You furnish silk or fresh flowers, fillers, rocks, * Color-coordinated floor length linens/skirting candles/LED lights with accent textures for the following tables: SIGN IN * Unique tabletop items from our in-house PLACE CARD inventory of vintage, rustic, classic GIFT elegance and world market decor CAKE / DESSERT SWEETHEART OR HEAD TABLE * No additional charges for servers/carvers BUFFETS / STATIONS BAR/BEVERAGE * Chilling, pouring and serving of your And any other tables that need covering
    [Show full text]
  • Melting Pot Dessert Menu
    Chocolate Fondue Complete your fondue experience with the ultimate finale! Small - $15 Regular - $30 Dippers... Fresh strawberries, bananas, cheesecake, Rice Krispies Treats®, marshmallows, pound cake and brownies for you to dip into any of our decadent chocolate fondue creations Big Night Out® Chocolate | Dark and Dulce Chocolate Fondue Classic flavor combination featuring our bittersweet dark chocolate and sweet, thick dulce de leche accented with coarse sea salt The Original Bananas Foster Features our signature milk chocolate Silky white chocolate swirled with a swirl of crunchy peanut butter with bananas and a dash of cinnamon and flambéed tableside Yin & Yang Half dark chocolate and half DISARONNO® Meltdown white chocolate artfully swirled Silky white chocolate swirled for a perfect balance of flavors with Disaronno® Originale Amaretto and flambéed tableside Cookies ‘n Cream Marshmallow Dream Chocolate S’mores Dark chocolate topped with Milk chocolate topped with marshmallow cream, flambéed, marshmallow cream, flambéed swirled together and garnished and garnished with graham with Oreo® cookie crumbs cracker pieces Flaming Turtle Special Event Milk chocolate, caramel and Create your own masterpiece. pecans flambéed tableside Select from milk, dark or white chocolate and make it a culinary work of art with your choice of Pure Chocolate Disaronno®, Baileys®, Cointreau®, Milk, dark or white chocolate melted Grand Marnier®, Chambord® for the purest of all chocolate fondues or Tuaca®! Before placing your order, please inform the owner, manager or your server if a person in your party has a food allergy. 2.158 6.11 Gluten-free and nutritional menus are available upon request. An 18% gratuity will be added to parties of 5 or more.
    [Show full text]