Norwegian Cruise Lines Catering Menu Ordering Guidelines
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Fortification of Baked and Fried Tortilla Chips With
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Texas A&M Repository FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE May 2007 Major Subject: Food Science and Technology FORTIFICATION OF BAKED AND FRIED TORTILLA CHIPS WITH MECHANICALLY EXPELLED SOY FLOUR A Thesis by MONICA DE LA TORRE PINEDA Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Approved by: Co-Chairs of Committee, Mian N. Riaz Joanne R. Lupton Committee Member, Lloyd W. Rooney Chair of Food Science and Technology Faculty, Rhonda Miller May 2007 Major Subject: Food Science and Technology iii ABSTRACT Fortification of Baked and Fried Tortilla Chips with Mechanically Expelled Soy Flour. (May 2007) Monica De La Torre Pineda, B.S., Texas A&M University Co-Chairs of Advisory Committee: Dr. Mian N. Riaz Dr. Joanne Lupton The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Texture was measured by objective and subjective tests. Sensory properties were evaluated using a nine point hedonic scale. Soybeans (food grade Hartz) were mechanically expelled to obtain partially defatted soy flour of 6.7% final oil content. -
Lunch & Early Evening Menu
LUNCH & EARLY EVENING MENU 11:30AM - 6:30PM | Monday - Friday Two courses Three courses 16.95 21.00 STARTERS Cream of cauliflower soup Ham hock croquette Crab and dill cream Served with crumbled Stilton, Pulled ham, potato and parsley Watermelon, crushed avocado, capers and parsley croquette, celeriac and apple radish and coriander salad, wholegrain mustard and maple dressing MAINS Chargrilled aubergine with Chargrilled chicken curry quinoa and mushrooms Jasmine rice, sweet potato crisps, Tomato sauce, pesto, toasted almonds, chilli and spinach Vicenza cheese and tzatziki Steak, egg and thick cut chips Cod goujons Thinly beaten rump steak, thick cut Tartare sauce and thick cut chips chips and a fried hen’s egg £3.95 supplement SIDES Peas, sugar snaps and baby shoots 3.50 Creamed spinach, toasted 3.95 pine nuts and grated Parmesan Thick cut chips 3.95 Sprouting broccoli, miso butter, 4.25 Truffle and Parmesan chips 4.75 sesame and chilli Extra virgin olive oil mashed potato 3.75 San Marzanino tomato and basil 3.95 Jasmine rice with toasted sesame 3.50 salad with Pedro Ximénez dressing Green beans and roasted almonds 3.95 Baked sweet potato, harissa coconut 4.25 Green leaf salad with mixed herbs 3.25 “yoghurt”, mint and coriander dressing DESSERTS Vanilla ice cream Wookey Hole cheese Sticky toffee pudding Served with warm salted A cave-aged, mature Cheddar from With clotted cream and salted caramel sauce Dorset, served with rye crackers, caramel sauce apple and celery Please always inform your server of any allergies or intolerances before placing your order. Not all ingredients are listed on the menu and we cannot guarantee the total absence of allergens. -
Barnwood Menu
TO START MAINS Wolf Pack Nachos 12 Arizona Adobe Chicken 17 GF lodge-made queso, salsa roja, sour cream, guacamole GF brick-pressed chicken, grilled jumbo asparagus, Add grilled chicken 5, barbacoa 6, carne asada 6, carnitas 5 chorizo sweet potato tot hash Barnwood Bruschetta 9 Enchiladas Duo 18 toasted Noble Bread baguette, smashed chipotle and tomato, red chili chicken, green chile queso blanco, burrata, microgreens three sisters vegetable gratin Smoked Arizona “Twinkies” 12 Southwestern Lodge Mac and Cheese 17 GF bacon-wrapped jumbo jalapeño peppers, pepper jack cheese sauce, fire-roasted peppers and onions, cheddar cream cheese, carnitas, prickly pear BBQ sauce tri-color tortilla chip crust Add chorizo 5, grilled chicken 5, grilled shrimp 6, Smoked Chili-Rubbed Wings 14 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 GF choice of buffalo, lodge prickly pear BBQ, garlic parmesan or sweet chili sauce Scottsdale Bowl 17 GF brown rice and red quinoa blend, Street Corn Fritters 9 fire-roasted peppers and onions, squash, sweet potatoes, elote, chipotle drizzle, cotija, lime, torn cilantro, tomato, candied pepitas, citrus garlic drizzle chili powder sprinkle Add tofu 3, chorizo 5, grilled chicken 5, grilled shrimp 6, Peñasco “Escargot” 12 grilled salmon 6, barbacoa 6, carne asada 6, carnitas 5 jumbo rock shrimp, garlic, parsley lemon butter, Copper State Carbonara 20 grilled Noble Bread baguette parmesan crème, crispy lodge-made pork belly, Quesadilla 10 seasonal Arizona vegetable, shaved parmigiano-reggiano signature cheese blend, sour cream, guacamole, salsa roja Add grilled chicken 5, grilled shrimp 6, grilled salmon 6 Add grilled chicken 5, chorizo 5, barbacoa 6, carne asada 6, carnitas 5 FROM THE GRILL Mesquite-Smoked Brussels Sprouts 10 Served with choice of two sides GF lodge-made pork belly, chipotle aioli, shredded parmesan Additions: caramelized onions 2, sautéed mushrooms 2, blue cheese crust 2, garlic butter grilled shrimp 6 SOUP & SALADS 7 oz. -
Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L
JFS: Food Engineering and Physical Properties Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips M.L. KAWAS AND R.G. MOREIRA ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelati- nized before frying), and steamed-baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips. Key Words: freeze-drying, steaming, crunchiness, puffiness, oil content Food Engineering and Physical Properties Introduction Materials and Methods HE FRYING TECHNOLOGY IS IMPORTANT TO THE SUPPLIERS OF Toils, food-service operators, food industries, and manu- Samples Preparation facturers of frying equipment. The amounts of fried food Raw tortillas were prepared from nixtamalized dry masa and oil used at commercial and industrial levels are large. flour (NDMF) for tortilla chips (tortilla chip 1Y, Valley Grain The U.S. produces more than 2.5 million metric tons (MMT) Products, Muleshoe, Texas, U.S.A.). The procedure is detailed (5 ϫ 109 lb) of snack food per year, the majority being fried in Moreira and others (1997). -
Chef ’S Selection Traditional Healthy Standing Chef ’S Selection
Chef ’s selection Traditional Healthy Standing Chef ’s selection Grilled cuttlefish salad with spinach, orange and endive Parma ham with mozzarella and tomato Assorted Sorrento cheese with ricotta and walnuts Escarole salad with rosemary croûtons, cherry tomatoes, tuna and olives Shrimp salad with potatoes and celery Grilled vegetables and red beans Tubettoni pasta with mussels, potatoes and pistachios Potato dumplings with cherry tomatoes and basil Sedanini pasta «arrabbiata» style with basil Lemon flavoured risotto with razor-shells and broccoli Jon dory fillet with Falanghina sauce Baked potatoes and braised swiss chard «Mediterranean» style Roast chicken breast with peppers, potatoes and sage Seasonal fruit (whole or sliced pieces) Seasonal fruit (whole or sliced pieces) Double chocolate mousse with pralined hazelnuts and rum Sorrento cornet filled with double cream Coffee Coffee Chef ’s selection Vegetable soup with barley Octopus salad with potatoes, green peppers and lemon sauce Salt cod salad with potatoes, black olives, Parma ham with Grana Padano, escarole, raisins and pine nuts artichoke salad and aubergines in oil Ravioli filled with potatoes from Furore, broccoli sauce and anchovies «Mimosa» risotto with spinach, pine nuts and raisins Baked paccheri with tomato and ricotta cheese Scialatielli pasta with seafood, red and yellow cherry tomatoes Grilled shi drum escalope with cherry tomato sauce and green olives Seabream fillet au gratin flavoured with aromatized bread and olive oil Chicken breast filled with potatoes and bacon, -
PUMPKIN SOUP Glazed Root Vegetables, Nutmeg, Focaccia Crouton 12 SEMOLINA GNOCCHI Green Garlic Pistou, Pickled Carrot, Shaved
items to be shared by the table FRITTO MISTO 14 PORK MEATBALLS 13 ARANCINI 11 seafood, vegetable, arugula, lemon tomato, fig mostarda carrot top pesto, taleggio cheese CURED SALUMI/CHEESE BOARD 17 FARM EGG** 11 SAN DANIELE PROSCIUTTO 12 pickles, mostarda, condementi polenta, foraged mushroom pickled texas strawberry, caper berries, whole grain mustard vinaigrette PUMPKIN SOUP glazed root vegetables, nutmeg, focaccia crouton 12 SEMOLINA GNOCCHI green garlic pistou, pickled carrot, shaved parmesan 12 SPRING SALAD caciocavallo cheese, citrus, pecan vinaigrette 12 TUNA TARTARE chermoula sauce, radish, carta de musica 14 TEXAS WAGYU BEEF RIB smoked balsamic, pickles, apple 16 (pasta) CAMPANELLE foraged mushroom croquette, lemon puree, parmesan cheese 17 RAVIOLI crescenza cheese, harissa, sesame seeds, grilled broccoli, pecorino 18 BUCATINI AMATRICIANA pomodoro, calabrese chili, guanciale, pecorino cheese 18 INGANNA PRETTI rainbow carrot, sugar snap peas, braised rabbit 18 RISOTTO pistachio pesto, pickled cippolini onion, parmesan cheese 16 MAFALDINI seared octopus, nduja, basil, crispy shallot 18 44 FARMS NEW YORK STRIP** sunchoke gratin, red wine jus, tangerine, horseradish 36 SEARED SCALLOPS apple butter, roasted rutabaga, almond puree 34 IO RANCH LAMB CONFIT english peas, red beans, pickled onions, fresh mint 30 SWISS CHARD GRATIN fontina, nutmeg 9 FRIED BRUSSELS SPROUTS pancetta crumble, wine soaked raisins 9 ROASTED SWEET POTATO toasted walnuts, balsamic, goat cheese 9 **There is a risk associated with consuming raw animal protein. If you have a chronic illness of the liver, stomach or blood or have immune disorder, you are at greatest risk of illness from meat. Parties of 6 or more will have a suggested gratuity of 18% indicated on their bill. -
Vegetarian Entrees Chicken Entrees
APPETIZERS ~ VEGETARIAN GOAT/LAMB ENTREES (Includes Rice) VEGETARIAN ENTREES 51. Goat Curry HOUSE SPECIAL G . $13.99 (V denotes VEGAN & G denotes GLUTEN-FREE) (Includes Rice) Goat cooked in a rich & spicy onion-ginger-garlic sauce 1. Vegetable Samosa V . 2 for $3.00 VEGAN & GLUTEN FREE Crispy fried triangular patties stuffed with our special potato, pea & cauliflower 52. Lamb Curry HOUSE SPECIAL G. $13.99 filling. Served with our specially made mint-cilantro & date-tamarind chutneys 26. Chorchori (Veggie Lover’s Delight) HOUSE SPECIAL V&G . 10.99 Boneless Lamb cooked in a rich & spicy onion-ginger-garlic sauce 53. Lamb Vindaloo hot! G. $13.99 2. Calcutta Vegetable Chop HOUSE SPECIAL . 2 for $3.50 Fresh mixed vegetables & leafy greens simmered with a blend of spices & a hint of mustard Boneless Lamb cooked in a spicy, vinegar-based hot sauce Potato croquette stuffed with beets & carrots; authentic Calcutta street food! 27. Aloo Tamatar V&G . $7.99 54. Lamb Korma G . $13.99 3. Calcutta Paneer Roll HOUSE SPECIAL . $5.00 Potatoes and tomatoes cooked in a mild cumin-flavored sauce and garnished with Boneless Lamb cooked in a delicately-spiced nutty cream sauce Pan-fried Paratha wrap filled with sautéed paneer cheese & our special blend of cilantro 55. Lamb Saag G . $13.99 spices, herbs & (optional) onions (with or without Egg) 28. Aloo Gobi HUGO’S CHOICE V&G . $9.99 Boneless Lamb cooked with spinach in a cream sauce 4. Calcutta Paneer Skinny Roll . $5.00 Cauliflower & potatoes cooked with fresh ginger & tomato SEAFOOD ENTREES (Includes Rice) Whole-wheat Roti wrap filled with sautéed paneer cheese & our special blend of 29. -
Waterview B'nai Mitzvah Package
WATERVIEW B’NAI MITZVAH PACKAGE A Dedicated Event Coordinator for Pre-Event and Day of Coordination A Family Attendant for the duration of the event Seating Cards and Direction Cards provided at your request Centerpieces of Hurricane Lamps and Votive Candles Freshly Baked Challah Bread Choice of Table Linen and Coordinating Napkin Colors FOR THE ADULTS Five Hour Open Bar Service with Premium Brand Liquor & Beer Bottles of Red and White Wine on Every Adult table Display of Seasonal Fruits, Cheeses and Chef’s Selection of Hot Chaffered Items Selection of six Hot & Cold Passed Hors D’ Oeuvres Elegant Three Course Served Dinner FOR THE YOUNG ADULTS “Fun Bar” with non-alcoholic & fun beverages Snack Table with Grab & Go Favorites Gourmet Buffet Dinner FOR ALL Celebration Cake Cookie Jar Station 203-261-0915 [email protected] | www.waterviewcatering.com COCKTAIL HOUR hand-passed hors d’oeuvres select six Filet Mignon Burger Bites on Brioche Roll Mandarin Orange Tenderloin Tips (gf) Thai Spiced Chicken with Grilled Pineapple Hebrew National Franks in a Blanket with Mustard Portobello Steakfries with Yellow Pepper Ketchup (v) Mini Chesapeake Bay Crab Cakes with Remoulade Sauce Seared Jerk Steak on a Fried Plantain Chip with Mango Chutney (gf) Wild Mushroom, Sautéed Onion & Goat Cheese Flatbread Triangles (v) Endive Spoon with Sundried Tomato, Olive Tapenade and Orange Segment (v) (gf) Five-Spice Asian Chicken Lettuce Wraps with Hoisin Sauce (gf) House Cured Salmon on an English Cucumber Cup with Honey Cumin Aioli (gf) Tuna Tartare -
Managed by Non Plus Ultra
MANAGED BY NON PLUS ULTRA CENTRAL HISTORIC STATELY Rich in history and aesthetics, this Greek Revival masterpiece accommodates everything from intimate ceremonies to grand weddings – all in the heart of downtown San Francisco. The San Francisco Mint has been renovated to accommodate modern functions without losing any of its historical grandeur. With 100,000 square feet of ballrooms, gold vaults, and gaslight chandeliers, its ambience guarantees a vibe that will take you back to a more regal time. VENUE PRICING MAIN FLOOR VENUE RENTAL FEE: $15,000 Venue rental is inclusive of the following: • A Twelve Hour Rental Period • Two Security Guards And Two Janitorial Staff • Ceremony Chairs And Reception Chairs For Up To 200 Guests • Guest Tables For Up To 200 Guests • 10 Cocktail Tables Please note, the vault level is not included in the venue rental. It can be included for an additional $1,500. CAPACITY & DIMENSIONS LOCATION CAPACITY SQ FT Full Venue 999 52,000 Main Floor 700 20,640 • Ceremony maximum capacity indoors: 117 • Ceremony maximum capacity outdoors: 260 • Seated reception maximum capacity indoors: 170 • Seated reception maximum capacity outdoors: 220 MAIN FLOOR FLOORPLAN PROSPECTOR’S LOCATION SQ FT SEATED STANDING CEREMONY LOUNGE Gold Ballroom 1,160 80 165 77 Mint Ballroom 1,160 80 165 77 Column Ballroom 1,755 N/A 250 117 COLUMN COURTYARD BANKER’S Banker’s Ballroom 1,755 120 250 117 BALLROOM BALLROOM Courtyard 3,900 270 350 260 Weigh Room 696 40 99 46 Prospector’s Lounge 957 80 136 63 Coiner’s Office 899 50 49 49 WEIGH MINT GOLD -
From Our Kitchen-Cooked to Order from Our Marketplace-Ready to Cook
From Our Kitchen-Cooked to Order From Our Marketplace-Ready to Cook Hors D’oeuvres Prime Fresh Brisket Chicken Fingers Chopped Liver Perfectly Trimmed, Ready to Cook, All First Cut $11.99lb. $11.99lb. Prime Filet Roasts Mini Meatballs All Beef in Marinara Sauce $12.95lb. No Knife Needed for This Perfect Piece of Meat “Rosemary-Garlic” Filet Mignon White Potato & Truffle Croquette $17.95/dz. The Perfect Seasoning Homemade Blintz Horseradish Crusted Ribeye Roast Traditional With Sour Cream or Blueberry 15.99/dz. Only at B&M Can You Find This Original Roast Smoked Fish Platter Can be Cut to Serve Anywhere From 6-15 Adults Award Winning Smoked Trout & Imported Scottish Salmon. Red Onions, Gourmet Roast Beef Tomatoes, and Capers. (Serves 6-8) $59.99 Prime Sirloin Steak Made Into the “Perfect” Boneless Roast Edamame Hummus $9.95pt. Ribeye Roasts First Course Matzo Ball Soup $12.95qt. “Oven Ready” Fresh Turkey We Do The Dirty Work, You Enjoy!! Chicken & Egg Noodle Soup $12.95qt. Ready to Roast Fresh Jaindl Turkeys. Stuffed Portobello Mushroom Fully Seasoned & in Oven-Ready pans Roasted Red Pepper & Fresh Mozzarella Stuffed Large Portobello Mushroom. “Jaindl Farms” Fresh Turkeys Serves One Person. Great on a Plate With Salad. $5.99ea. The Turkey We’ve Sold for 30 Years. Petite Duck Breast with Plum Sauce The Only Turkey The White House Serves. Local Sourced From Hudson Valley. Individual Servings. $15.95ea. Fresh Turkey Breast Roasts Beet Salad With Goat Cheese, Fresh Basil and Balsamic. $8.99ea. Perfect. Prepared Like a Boneless Roast Beef. Honey-Mustard Entrees Half, Boneless Skinless breast in our Homemade Sauce. -
Canape Banquet Grazing Stations Set Menu Canapes
MENU CANAPE BANQUET GRAZING STATIONS SET MENU CANAPES CANAPES Two hour event 8 pieces $29 pp Three hour event 10 pieces $34 pp Four hour event 12 pieces $42 pp LARGE CANAPES $7 per item DESSERT CANAPES Set up as a station with a selection $10.5 pp Served in circulation three for $7 pp STAFFING We can arrange professional event staff bartenders, waitstaff etc. Staff are 45$ p/h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost. DIETARY REQUIREMENTS We are always happy to customise a menu for whatever needs you have. If you have something else in mind other than what’s on our menu we would love to work together to get what you want. Prices are GST exclusive. Minimum 15 guests CANAPES WARM CANAPES Imperial peking duck spring rolls with hoisin. Macadamia satay chicken tenderloin on a lemon grass skewer. Dukkah crusted lamb tenderloin rosemary skewer with smoked yogurt. Buttermilk Taiwanese fried chicken wings with spicy ranch dipping sauce. Salt and alpine pepper/ five spice squid with squid ink aioli. Mini wagyu beef wellingtons of pine mushrooms and pâté encased in flaky puff pastry. Supressa salami and bocconcini skewers with salsa verde. Jasmine tempura jalapeño poppers with adobo sauce. Goats cheese mini cheese cakes with country onion marmalade. Mini scotch quail egg, soft boiled quail egg rolled in sausage meat, crumbed and fried. Caramelised onion tartlet with double Brie brûlée and micro herbs. Master-stock glazed pork belly with shiitake ketchup and an apple cherry slaw. -
New Mitzvah Package
Green Valley Country Club Mitzvah Package Five-Hour Premium Open Bar Unique Signature Cocktail Champagne Toast Wine Service with Dinner Sumptuous Cocktail Hour Five Passed Hors d ’Oeuvres Imported and Domestic Cheese Display Farmer’s Market Crudités Display Mediterranean Display Gourmet Three-Course Menu Soup or Salad Course with Freshly Baked Artisan Dinner Rolls Choice of Two Exquisite Entrées or One Elegant Combination Entrée Two Passed Bite-Sized Desserts Grande Plate Presentation for your Mitzvah Cake 1 ADULT STANDARD PASSED HORS D’OEUVRES Please Select Five of the Following California Roll, Wasabi-Soy Aioli Spanakopita Blinis with Crème Fraiche & Caviar Beef Empanadas, Cilantro Crème Watermelon with Feta, Dill, Black Olive Vinaigrette Franks in a Blanket, Spicy Brown Mustard Smoked Salmon on Toast Point with Crème Fraiche GVCC Famous Poppy Dogs Aged Gruyere & Summer Leek Tart Teriyaki Chicken Satay Mediterranean Ratatouille Tart Portabella Satay Potato Latkes with Sour Cream & Apple Sauce Potato Knish Wild Mushroom in Phyllo Caprese Arancini, Basil Aioli Boursin & Spinach Stuffed with Mushrooms Boursin Cheese Croquette, Tomato Marmalade Raspberry & Brie with Spiced Nuts in Phyllo Truffle & Chive Croquette, Tomato Marmalade Bruschetta: Traditional Tomato & Basil Olive Tapenade & Roasted Tomato Mushroom & Goat Cheese Eggplant, Artichoke & Tomato Portobello Mushroom & Roasted Shallot Spring Rolls: Asian Chicken Cashew Spring Roll Vegetable, Orange Sauce Shrimp, Orange Sauce Shooters: French Onion & Toasted Cheese Crouton Truffle Mushroom