Appetizers Soups Salads Desserts

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APPETIZERS Ortega’s Table Side Guacamole prepared for you tableside, fresh avocado, tomato, onion, cilantro, jalepeño, puréed roasted garlic, grilled lime, 8.99 Baja Shrimp Ceviche marinated shrimp mixed with tomatoes, cilantro, jalapeños and onions. served with corn tostaditas, 11.99 Fish Ceviche marinated pacific snapper mixed with tomatoes, cilantro, jalapeños, and onions. served with corn tostaditas, 10.99 Poblano Portobello Quesadilla two corn masa quesadillas stuffed with roasted poblano chiles, portobello mushrooms, carmelized onions and oaxaca cheese. served with roasted tomato arbol sauce then topped with cotija and fresco cheese blend and mexican crema, 10.99 Queso Fundido baked oaxaca cheese topped with chorizo, roasted poblano chiles, carmelized onions, mexican crema, and cotija and fresco cheese blend. served with fresh hand made corn and flour tortillas. please allow fifteen minutes to bake, 12.99 SOUPS SALADS Ortega’s Chicken and Tortilla Soup Caesar and Avocado Salad roasted chicken, onions, chipotle peppers, cilantro, classic mexican caesar salad garnished with fresh garbanzo beans, tomatoes, chicken stock, and rice. avocado, croutons, and parmesan cheese, 7.99/10.99 garnished with tortilla strips and avocado, 6.99/8.99 Ortega’s Mixed Greens Salad Puerto Nuevo-Style Tortilla Soup mixed greens tossed with ortega’s balsamic tortilla soup puerto nuevo style made with chicken vinaigrette, served with a grilled tomato, avocado, stock, gaujillo chiles and roasted tomatoes. cucumbers, carrots, garbanzo beans, and cotija and garnished with jack cheese, cilantro, avocado, and fresco cheese blend. topped with black bean corn tortilla strips, 6.99/8.99 salsa, 7.99/10.99 Black Bean and Pumpkin Soup Sandia Sesame Salad a smooth black bean soup blended with roasted fresh mixed greens tossed with our homemade kabocha pumpkin for added texture and flavor. sesame soy vinaigrette and served with fresh garnished with black bean corn salsa and a drizzle watermelon, avocado, cucumbers, carrots, of mexican crema, 6.99/8.99 garbanzo beans and cotija and fresco cheese blend. topped with black bean corn salsa, 7.99/10.99 ADD: Chicken Breast, +8 Shrimp Skewer, +10 Mahi Mahi, +10 Flat Iron Steak, +12 DESSERTS Churros & Chocolate Strawberry Bunuelos cream-filled churros with chocolate dipping sauce, our homemade flour tortillas served crispy with 7.99. add vanilla ice cream, +3.99 cinnamon, sugar, fresh strawberries, and whipped cream, 7.99. add vanilla ice cream, +3.99 Coconut Flan ortega’s original homemade creamy coconut milk Chocolate Brownie Sundae flan with carmelized sugar, 8.99 a warm triple chocolate chip brownie topped with a scoop of vanilla ice cream, lechera, chocolate, and Vanilla Ice Cream whipped cream, 8.99 two scoops of vanilla ice cream, chocolate sauce, and whipped cream, 6.99 www.Ortegas.com.

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Pumpkin Soup
Pumpkin Soup 1/2 cup chopped onion 1/2 tsp. minced garlic 15 oz. canned pumpkin 1/2 cup cooked , mashed carrots 15 oz. can of navy beans, drained 3 1/2 cups fat free, sodium reduced chicken broth 1/2 cup fat free half and half Salt and pepper or other seasonings to taste Saute the onion and garlic in small amount of oil over medium heat until tender, about 5 minutes. Mix pumpkin , carrots, and broth together; add to the onion-garlic mixture and heat. Add beans plus seasoning to taste. The last ingredient is the half and half. Heat just until soup is simmering . Do not boil. Serve immediately. Yield : 6 (1 cup) servings Calories: 109 Optional seasonings: Jalapeno peppers, crushed red peppers Preparation Time: 20 minutes Cook Time: 15 minutes Nutrition facts per serving: Total fat: 1 g Cholesterol: 1 mg Sodium 187 mg Total Carbohydrate: 19 g Protein: 7 g Serve with : Sandwiches and fruit Mango Salsa Serves: 6 Serving Size: 1 cup Ingredients: 1 pound ripe tomatoes (about 4) , diced 1 mango, peeled and diced I and 1/3 cups cooked black beans, drained 112 cup green onions, sliced .J 113 cup cilantro or parsley, chopped -• Juice of 2 limes .:J c 1 tsp oil ~ Cooking Lesson: ·. Directions: Here's another garde Toss all the ingredients together and chill until manger recipe that is perfect ready to serve. for honing knife skills. Nutrition Information: Nutrition Lesson: This recipe makes 6 servings. Each cup contains Beans add fiber and pro 184 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 tein to any meal, offering mg cholesterol, 5 mg sodium, 35 g carbohydrate, 8 g way more staying power fiber, 6 g sugar, and 10 g protein.
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Soup Recipes Index
Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html
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Thanksgiving Menu
THANKSGIVING MENU Give thanks with a grateful heart Prix Fixe $70 Soup Spicy Pumpkin Soup First Course Spinach and Roasted Pumpkin Salad pickled onion, garlic crouton , toasted pumpkin seeds, pomegranate and shaved graviera cheese Horiatiki traditional chopped Greek salad Pumpkin Tart with Greek cheeses, herbs and spices Grilled Halloumi Cheese roasted seasons vegetables, fresh figs and balsamic glaze Octapodi Stifado braised Spanish octopus with shallots and potato kataifi Stuffed Calamari stuffed with quinoa, feta cheese and bell peppers over tzatziki avocado Veggie Chips lightly fried zucchini and eggplant served with tzatziki dip Main Course Roasted Young Turkey seasoned with lemon garlic and parsley butter, comes with Greek style stuffing chestnut, raisins and turkey gravy Autumn Risotto with Scallops day boat scallops,smoked pancetta,roasted pumpkin chunks , kefalograviera cheese Surf and Turf ($10 up-charge) fillet mignon and Madagascar tiger shrimp, pumpkin purée , king oyster mushroom and truffle sauce Astakomakaronada poached maine lobster with squid ink linguine in a metaxa bisque Paidakia Lamb chops with sweet potatoes purée , glazed carrots and Greek chimichurri salsa Lavraki / Bronzino Simply grilled, with ladolemono and oregano , comes with choice of side dish Side Dishes Greek Style Stuffing - with Chestnuts and Raisins Roasted Brussels Sprouts Braised Chestnuts with Shallots over Sweet Potato Puree Lemon Potatoes Spanakorizo Desserts Apple Crumble with Vanilla Ice Cream Pumpkin Soufflé with Pistachio Ice Cream Dessert Aperitif Rakomelo - Distilled Grapes with honey, Cinnamon and Cloves.
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Printable/Faxable Menu
If you do not receive a phone or email confirmation within 15 minutes, please call C3 at 866.677.3493 to confirm receipt of your order. Please call for delivery time availability on same day orders. FAX COVER FAX TO: 713.758.0125 To: Corporate Catering Concierge Date: Fax: 713.758.0125 Pages: with cover Company Name: Delivery Address: Floor/ Suite: Contact Name: Email Address: Phone Number: Ext.: Cell Number: Number of people you will be serving: Payment By: Check AMEX Visa MCard Time Requested: Date Requested: Card Number: Exp. Date: CVV: Billing Zip Code: Comments: El Palenque SERVICE LEVELS **SPECIAL DIETARY ITEM** $10 Any food allergies or dietary restrictions should be notes here to ensure your meal is handled with care. The chef will prepare a meal accordingly or you can describe in detail what you would like Set Up Service $50 Our staff will set-up with real chafing dishes, all serving pieces and have everything ready to enjoy at your required start time. Then our staff person will return the same day to pick everything JUST FOR YOU Ordering $150 or More? Get a Free Lunch! $0 Place an order of $150.00 or more (total food cost not including tax or delivery charges) and receive a complimentary lunch (value cannot exceed $15.00). Your lunch will be packaged separately wit PLATES AND UTENSILS Complimentary Plates, Napkins, Utensils & Serving Utensils $0 Please include the number of guests you will be serving. We will provide the appropriate number of service items for your meal. APPETIZERS Mini Chimis (12) $25.25 Mini Chimis (Half Pan) $51.75 (25 mini chimis) Mini Chimis (Full Pan) $103.5 (50 mini chimis) Mini Flautas (24) $28.75 Mini Flautas (Half Pan) $74.75 (60 mini flautas) Mini Flautas (Full Pan) $149.5 (120 mini flautas) SOUPS AND SALADS Palenque Fajita Salad (Entree) $16.5 Lettuce, tomatoes, guacamole, sour cream, Monterey and American cheese, served with your choice of protein and dressing.
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Pumpkin, Red Lentil and Spiced Chickpea Soup Recipe | Coles 28/5/20, 7:48 Am
Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am RECIPES, TIPS & IDEAS Creamy spiced pumpkin soup with red lentils Flavoured with ginger, cumin and turmeric, this creamy pumpkin and red lentil soup is even tastier when topped with coriander oil and spiced chickpeas. Serves Prep Cooking 4 15m 40m Ingredients 1 tbs olive oil https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 1 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am 1 brown onion, coarsely chopped 2 garlic cloves, crushed 2 tsp finely grated ginger 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 800g butternut pumpkin, seeded, peeled, coarsely chopped 2 carrots, peeled, coarsely chopped ½ cup (100g) red lentils 4 cups (1L) vegetable or chicken stock ½ cup (125ml) thickened cream SPICED CHICKPEAS 1 tbs olive oil 400g can chickpeas, rinsed, drained 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground paprika ½ tsp ground turmeric CORIANDER OIL ½ cup coriander leaves ¼ cup (60ml) peanut oil Method STEP 1 Heat the oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 mins or until onion so!ens. Add cumin, ground coriander and turmeric and cook, stirring, for 30 secs or until aromatic. STEP 2 https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 2 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am Add the pumpkin, carrot, lentils and stock to the pan.
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Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
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Cafémayapán 2000 Texas
caféMayapán 2000 Texas El Paso, TX 79901 915-217-1126 www.mujerobrera.org Catering Available! caféMayapán Menu APPETIZERS Chile con Queso Fresh green chile strips, onion, tomato & garlic in chicken broth with chunks of white cheese just to the point of melting. Served with small corn tortillas. $5.99 Mini Tostadas (4) Mini oven baked tostadas with beans, queso fresco & pickled red onion. $3.75 Ensalada de Guacamole Fresh avocado salad $8.50 SALADS SSOUPOUPSS Ensalada Mayapán $6.99 Caldo de Res $5.50 Fresh roasted & peeled green chile stuffed with Mexican style beef & vegetable soup served a chicken salpicón in a vinaigrette with rice and corn tortillas small...........................................................$3.99 large...........................................................$6.75 Salpicón de Res $6.99 Sopa de Fideo con Albondigas $4.50 Fideo soup with turkey meatballs, & corn tortillas Classic fine shredded beef salpicón in a cilantro vinaigrette large...........................................................$5.75 small...........................................................$3.99 Nopalitos en Ensalada $6.75 Sopa Azteca $4.99 Nopalitos, tomatoes, onion & cheese marinated in a The classic tortilla soup with cheese, avocado & mild jalapeño vinaigrette. chipotle chile in a light red chile and tomato broth small...........................................................$3.25 large...........................................................$5.99 Ensalada de Frijol Negro $6.75 Caldo Tlalpeño $5.50 Fresh roasted & peeled green chile
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Schiff's Food Service Reserves the Right to Limit Quantities & Correct
Soup & Salad Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 10.16.17 - 11.3.17 Soup’s on! Schiff’s Food Service SFS Beef Cubes 1/2” for Stew (#740480, 10/5 lb avg)...$.20 off/ lb Bell & Evans Chicken Backs/ Bones FF (#710290, 4/10 lb avg)...$.05 off/ lb Packer Beef Bones (#740987, 1/10 lb avg)...$.10 off/ lb SFS Chicken Cutlet Cubes (#710199, 4/10 lb avg)...$.10 off/lb Chef Francisco Soups (Meat Soups) $1 off/cs Vegetable, Beef, & Barley Soup (#312129, 4/4 lb) Split Pea & Ham Soup (#312426, 4/4 lb) Bean & Ham Soup (#312427, 4/4 lb) Beef & Barley Soup (#312431, 4/4 lb) Chef Francisco Soups (Potato Soups) $1 off/cs Potato Soup Boil in Bag (#312379, 4/8 lb) Potato Soup, Cheddar Yukon (#312420, 4/4 lb) Cream of Potato Soup (#312445, 4/4 lb) Chef Francisco Soups (Seafood Soups) $1 off/cs Lobster & Crab Bisque (#312176, 4/4 lb) Maryland Crab Soup (#312177, 4/4 lb) Boston Clam Chowder Boil in Bag (#312376, 4/8 lb) Boston Clam Chowder (#312424, 4/4 lb) Manhattan Clam Chowder (#312434, 4/4 lb) Chef Francisco Soups (Vegetable Soups) $1 off/cs Broccoli Cheese Soup with Florets (#312128, 4/4 lb) Butternut Squash Soup (#312481, 4/8 lb) Autumn Pumpkin Soup (#312482, 4/8 lb) Corn Chowder (#312446, 4/4 lb) Chef Francisco Soups (Chicken Soups) $1 off/cs Chicken Gumbo Soup (#312132, 4/4 lb) Chicken with Rice Soup (#312133, 4/4 lb) Chicken & Dumpling Soup (#312135, 4/4 lb) Chicken Noodle Soup Boil in Bag (#312375, 4/8 lb) Chicken & Dumpling Soup Boil in Bag (#312385,
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Orange Pumpkin Soup- 12 Servings Adapted from Recipe by Emeril
Department of Genetics and Genomic Sciences Icahn Institute for Genomics and Multiscale Biology METABOLIC NUTRITION PROGRAM Orange Pumpkin Soup- 12 servings Adapted from recipe by Emeril Lagasse Per Serving: 110 Calories, 2 gm Protein, 3.5 gm Fat, 16 gm Carbohydrates ½ small (1 pound) pumpkin, strings and seeds discarded 1 acorn squash (1 pound), halved, strings and seeds discarded 2 tablespoon olive oil 2 ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 sprigs fresh thyme 2 medium yellow onions, peeled and halved 2 medium carrots, peeled and halved lengthwise 2 medium shallots, peeled and halved ½ medium orange 3 bay leaves ¼ teaspoon ground cloves ¼ teaspoon ground allspice ½ cup dry white wine 6 cups chicken broth ½ cup fresh orange juice 3 tablespoon dark brown sugar 1 tablespoon balsamic vinegar 2 tablespoon heavy cream Directions 1. Preheat oven to 375 F. 2. Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with ½ tsp salt and ¼ tsp pepper. Place flesh side down in a large roasting pan. Place thyme sprigs under each half. 3. Toss onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, ½ tsp salt, and ¼ tsp pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 ½ hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables. 4. Remove the pan from the oven and let it sit until vegetables are cool enough to handle. 5. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan.
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Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
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Take out Kaela
L A S P A L O M A S RESTAURANT | BAR Take Out Menu 11am to 8pm Tuesday to Saturday APPETIZERS CHIPS & FRESH SALSA | 4 RAJAS | 9 8 ounces of Fresh Salsa made with Sautéed Poblano Peppers, Onions, Sour Cream & Roasted Tomatoes, Cilantro, Onions & Mozzarella Cheese served with Flour Tortillas Jalapeno served with Tortilla Chips GUACAMOLE | 6 CHILE CON QUESO | 6 8 ounces of Fresh Avocado, Onion, Tomato & 8 ounces served with Tortilla Chips Cilantro served with Tortilla Chips SOUPS TORTILLA | 6 CALDO TLALPENO | 7 Tomato Broth, Tortilla Strips, Mozzarella Tomato Broth, Shredded Chicken, Rice, Tomato, Cheese & Sour Cream Cilantro, Onions, Chipotle & Avocado Add Chicken | 2 MAKE IT A MEAL | 16 CHICKEN CONSOMME | 6 32 ounces of Caldo Tlalpeno, Chicken Chicken Broth, Shredded Chicken, Consomme or Tortilla Soup Rice & Cilantro SALADS All Salads include Mixed Greens, Cabbage, Shredded Carrots, Tomato & Cucumber MIXED GREEN SALAD | 7 SALMON CHIMICHURRI & BEET | 14 Choice of Ranch, Blue Cheese or Vinaigrette Grilled Salmon topped with Chimichurri, Beets, Goat Cheese STEAK SALAD | 14 & Avocado served with Shallot Sliced Grilled Beef Tenderloin served Vinaigrette with Shallot Vinaigrette FAJITA SALAD | 13 CHIPOTLE SALMON | 14 Choice of Fajita Chicken of Fajita Beef Salmon broiled in Chipotle Sauce with Grilled Onions & Peppers served with Chipotle Ranch topped with Queso RICE BOWLS Served over our Uniquely Flavorful Sautéed Rice topped with an Avocado Tomatillo Sauce & Vinaigrette Onions, Add Guacamole to any Bowl for $3 FAJITA BOWL | 13 VEGGIE RICE
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Entrée ~ Thai Pumpkin Soup Main ~ Filet Mignon with Baked Potato
MENU Entrée ~ Thai pumpkin soup Main ~ Filet mignon with baked potato & steamed vegetables Dessert ~ Coconut vanilla panna cotta with mixed berry compote Children ~ Steak, roast potatoes & vegetables Entrée ~ Rice cakes with sweet chilli or soy Main ~ Parmesan crumbed chicken breast with fresh tomato & basil sauce & roast vegetable couscous Dessert ~ Soft-centered chocolate pudding Children ~ Crumbed chicken, chat potatoes & vegetables Entrée ~ Corn and potato chowder Main ~ Baked mini lamb rumps with minted béarnaise sauce, chat potatoes & broccoli/cauliflower bake Dessert ~ Lemon tart & cream Children ~ Lamb chops with couscous & vegetables Entrée ~ Savoury quiches Main ~ Crispy Atlantic salmon fillet with baby spinach & tomato risotto Dessert ~ Lumberjack pudding with caramel sauce and ice cream Children ~ Fish & chips Entrée ~ Vegetable & barley soup Main ~ Slow-cooked lamb shanks, mashed potato & steamed vegetables Dessert ~ Peach, apple & almond crumble with ice cream Children ~ Sausages, mash & vegetables Entrée ~ Bacon, potato & leek soup Main ~ Mild Indian butter chicken curry with rice & garlic beans Dessert ~ Coconut, lime & ginger syrup cake Children ~ Chicken nuggets, rice & vegetables Entrée ~ Salt & pepper squid Main ~ Beef lasagna, chips & Greek salad Dessert ~ Chocolate & walnut brownie with ice cream Children ~ as adult menu Entrée ~ Cheesy broccoli soup Main ~ Homemade beef pies, rosemary potatoes & vegetables Dessert ~ Pavlova Children ~ as adult menu Entrée ~ Zucchini and noodle slice Main ~ Honey glazed roast pork, roast vegetables & gravy Dessert ~ Trio of sorbet Children ~ as adult menu Entrée ~ Moroccan sweet potato & carrot soup Main ~ Chicken and French onion casserole, buttered pasta & garlic beans Dessert ~ Apricot cheesecake slice Children ~ Ham and pineapple mini pizzas Children 12 years & under receive the children’s menu unless the adult menu is requested at the time of booking Children 5 years and over receive the adult dessert, but may request ice cream as an alternative .
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