Cafe Du Soleil – BISTRO FRANCAIS DINNER | 4 –10 SUN- THUR, 4-11 FRID-SAT, WE CATER

Total Page:16

File Type:pdf, Size:1020Kb

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, Sliced Apple 9 Pan Seared Roasted Sliced Muscovy Provençal 29 Duck Breast, Poached Pear, Wild Braised Lamb Shanks Au Jus, Merguez Grillées 12 Rice, Blackcurrant Cabernet Sauce Provencal Style Couscous, Grilled Spicy Lamb Sausage, couscous, Harissa Ratatouille, Harissa Le Coq Au Vin 26 - LES SALADES - Braised Organic Chicken In A Boeuf Bourguignon 28 Cabernet Wine Sauce, Pearl Onions, Mesclun Braised Premium Beef In A Cabernet 8 Mushrooms, Carrots, Fresh Simply Organic Mixed Greens, Cherry Wine Sauce With Yukon Potatoes, Tomatoes Classic Bistro Vinaigrette Fettuccine Mushrooms, Carrots, Pearl Onions, Frisée aux Lardons 12 Saumon Burger, Frites 19 Rigatoni aux Fenouil Frisee, Applewood Smoked Bacon, Chopped Atlantic Salmon On Et Boudin Blanc 24 Poached Egg On Top, Honey Mustard Sesame brioche Bun, Lettuce, Vinaigrette Rigatoni With Oven Roasted Veal Tomato, Red Onions, Pickle Sausage, Shaved Fennel, Chablis Tartare Sauce, Garlic French Fries Cresson, Arugula 10 Wine, Olive Oil, Grated Pecorino Watercress, Arugula, Shaved Fennel, Cherry Tomatoes, Dijon Vinaigrette Burger Maison, Frites 18 Nicoise du soleil 24 Black Angus Beef On Sesame Canned Albacore Wild Tuna, Yukon Betteraves Rouges, Brioche Bun, Tomato, Red Onions, Chèvre 12 Potato Salad, Cherry Tomato, Red Beets, Pickle, Lettuce, French Fries Haricots Vert, Shaved Radishes, Boiled Beets, Arugula, Goat Cheese, Add: Cheddar, Swiss, Goat, Blue, Brie, Egg, Black Nicoise Olives, Classic Bistro Cranberries ,Walnuts, Classic Bistro Applewood Bacon, Avocado, Vinaigrette Vinaigrette Mushrooms, Caramelized Onions $2 each - LES SOUPES - - LES MOULES FRITES - Poireaux, Pommes De Terre 7 Prince Edward Island Steamed Mussels, Served With Garlic French Fries Leeks And Potato Bisque A l'Oignon 9 Marinières 25 Poireaux 25 Arriabiata 25 Garlic, Shallots, Butter Leeks, Chablis Wine, Spicy Tomato, Garlic, Classic French Onion Soup Chablis white wine, Bacon, Creme Fraiche Chablis Wine, Fresh Lentilles 8 Parsley Basil Classic French Lentils Soup | 18% gratuity included for parties of 6 or more | No Substitution Please | STEAK HOUSE CARTE DES VINS 100% GRASS FED PREMIUM BEEF VIN DE LA SEMAINE Ask our waiter Filet Mignon 38 ABOUT THE WINE OF THE WEEK Rib-Eye 36 RED | ROUGE NY Strip 36 House Red Skirt 34 Glass .....10 Bottle .....38 Hanger 34 Bordeaux Glass .....15 Bottle .....56 Sauces: Au Poivre, Bearnaise, Red Wine Shallots Cotes du Rhone Glass .....12 Bottle .....44 FISH MARKET Pinot Noir Oven Roasted, Served With Provencal Sliced Vegetables Glass .....14 Bottle .....52 Cabernet sauvignon - WHOLE - - FILET - Glass .....12 Bottle .....42 Branzino 38 Grouper 34 Malbec Red Snapper 36 Atlantic Salmon 29 Glass .....12 Bottle .....48 Dorade Royale 32 Mahi-Mahi 30 WHITE | BLANC Sauces: Saffron Lemon, Creamy Mustard, Lemon Capers House white Glass .....10 Bottle .....38 Chardonnay Glass .....14 Bottle .....52 LES SPECIALITÉS DE LA SEMAINE Sauvignon Blanc MONDAY : MOULES, FRITES 21 PEI Steamed Mussels Selection, French Fries, Complimentary Glass Of Glass .....12 Bottle .....42 Wine Or Beer Sancerre Glass .....16 Bottle .....62 TUESDAY: POT AU FEU 26 Traditional French Light Stew Of Premium Beef And Vegetables In A Broth ROSÉ WEDNESDAY: CHOUCROUTE GARNIE 28 Rosé de la Maison Alsacien Stew Of Imported French Sausages, Charcuterie And Sauerkraut Glass .....12 Bottle .....44 THURSDAY: $79 FOR 2 SPARKLING | PÉTILLANT 3 Course Dinner Menu For 2 Includes A Bottle Of Red Or White Wine Blanc de Blanc Glass .....12 Bottle .....48 FRIDAY: BOUILLABAISE 32 Traditional Provencal Fish Stew, Rouille, Garlic Croutons Champagne Moutarde Brut reserve SATURDAY: CASSOULET TOULOUSAIN 28 Bottle .....75 Slow- Cooked Casserole Of White Beans, Duck Confit, Imported French Sausages, Pork SUNDAY: $35 DINNER SPECIAL All Night Three course Special Prix Fixe Dinner Menu - SIDE ORDERS - Garlic French fries 7. Mashed Potatoes 6. Haricots Vert 8. Sauteed Mushrooms 7 Roasted Yukon Potatoes 7. Provencal Sliced Vegetables 8. Ratatouille 7 Wild Rice 6. Gratin Dauphinois 8.
Recommended publications
  • Das Große MENÜ-Regisfer 1
    Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be­ deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup­ Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra­ Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden­ - Frikassee von 3/298 Allgäuer Käse­ kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal­ - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi­ Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade­ - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s.
    [Show full text]
  • 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]
  • Nibbles Starters
    Ni bbles Bread selection £3 .25 Marinated mixed oli ves £3 .00 Candied mixed nuts £3 .00 Starters The c hef's platter £1 8 A selection of bee f ribs, chicken wings, prawns, hall oumi and arancini served with Salsa Dynam ite prawns £10 Dee p fried & coated in a sriracha li me & mayo sauce Prime bee f short ribs £7.5 0 In a spicy sauce or BBQ sauce Honey glazed ma rinated c hic ke n wings £6 .50 With toasted sesame see ds Whole tiger prawns £1 0 Dee p-fried in a dried tempura served with garli c mayo Lobster fish c ake £11 Served with a li me & mango foam Truf fle Aranc ini £9 A succ ulent dee p-fried risott o ba ll , coated in breadcrumbs and stuff ed with black truff le (V) Hall oumi c heese £8 Dee p fried & served with a tomato salsa (V) Toma to & ric ott a brusc hett a £8 With mozzarell a on a grill ed focacc ia bread (V) Brusc hetta wil d mushroo ms £8 On a grill ed focacc ia bread topp ed with a creamy wil d mushroo m on a bed of roquette salad ga rnished with pa rmesan chee se (V) Soup of the da y £6 Ask your waiter Mains Dess erts Grill ed c hic ke n esc all ops £15. 50 Thinly sli ced chicken breast in a creamy coconut sauce Choc olate Bomb £1 0 A fine chocolate sponge topped with candy hazelnu t a soft mil k chocolate mouss e, Free- range c hic ke n supreme £16 Served with chargrill ed asparag us and wil d mushroo ms creamy sauce covered with a half sphere of da rk chocolate, served with h ot caramel sauce Prime Beef short ribs £1 7 In a spicy or BB Q sauce Pistac hios Profiteroles £8 A stuff ed pa te a choux with pistachios cream,
    [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]
  • À La Rencontre Des Terroirs Produit Issu De L'agriculture Biologique Élaboré
    À la rencontre Produit issu de des terroirs l'agriculture biologique AOC – AOP – IGP – VDF Élaboré dans Produit local nos cuisines ou Circuit court Recette collégiens Produit Haute «Atelier cuisine» Qualité Alimentaire Les menus sont consultables sur le site : herault-enfants.fr - Rubrique : Collège Les menus sont susceptibles de modifications en fonctions des « approvisionnements fournisseurs et Saisonniers » Semaine 02 : du 7 au 11/01/2019 Lundi 7 Mardi 8 Jeudi 10 Vendredi 11 Entrée Entrée Entrée Entrée Pamplemousse rose Trio de salades Salade « Tendresse » Mâche Leerdammer Zig-zag et sucre Carottes râpées aux gésiers Roulé au fromage Pizza au Fromage Avocat vinaigrette Salade d’endives aux noix Salade Piémontaise Pâté « Cabane » (Porc) Plat Sardines au citron Plat Plat Plat Saucisse de Toulouse (Porc) Tartiflette Reblochon (porc) Filet de poisson Meunière Rôti de bœuf Escalope de dinde Brandade de Morue citron sauce Marchand de Vin à l’Italienne et citron ***** ***** Sauté de veau ***** … Lentilles « Dijonnaise » à l’Agenaise Purée de carottes … Légumes « Printaniers » ***** Haricots verts BIO persillés Tempura de légumes au beurre persillé Laitage Cœur de blé BIO Vache qui rit Laitage Laitage Fol Épi Brie Laitage Fromage mini Cabrette Yaourt brassé Cantal Tomme Catalane Dessert aux fruits mixés Yaourt fermier et sucre Fruit d’hiver Dessert Compote Pomme/Poire BIO Dessert Dessert Pomme Pink Lady et Biscuit Crème dessert à la vanille Galette Frangipane Fruit d’hiver BIO Mousse au chocolat au lait Royaume Les menus sont susceptibles
    [Show full text]
  • Title: "Aachener Printen" (Mit Pottasche)
    Title: "Aachener Printen" (mit Pottasche) Categories: Kuchen, Gebäck, Pralinen Yield: 1 Keine Angabe 250 g Honig, 65 g Butter, 65 g brauner Zucker, 375 g Mehl, je 1/2 TL Nelken-, -Koriander- und -Kardamompulver, 1 ts Zimt, 50 g gehacktes Zitronat, 7 g Pottasche, Wasser, zerstossener brauner -Kandiszucker Honig, Butter und Zucker in einem Topf erwaermen, aufloesen und etwas abkuehlen lassen. Das Mehl und die Gewuerze in eine Schuessel geben, Zitronat hinzufuegen und mit der Honig-Butter-Mischung verruehren. Die Pottasche in wenig Wasser aufloesen und gut unter den Teig kneten. Anschliessend den Teig 2 Stunden kalt stellen. Dann den Teig auf der mit zerstossenem Kandiszucker bestreuten Arbeitsflaeche ausrollen und in Streifen von 8 cm Laenge und 3 cm Breite schneiden; diese auf ein mit Backpapier ausgelegtes Backblech setzen. Die Teigstuecke duenn mit kaltem Wasser bestreichen. Im vorgeheizten Backofen, zweite Schiene von unten, bei 180 Grad etwa 15 bis 18 Minuten backen. In einer Weissblechdose sind die "Aachener Printen" ca. 4 Wochen haltbar. :Stichworte : Gebäck, Pottasche, Weihnachten :Notizen (*) : Quelle: Was Großmutter noch wußte : : Pottasche, Hirschhornsalz, Honigteig : : Folge 159, vom 03.November 1996 : : von Kathrin Rüegg und Werner O. Feißt "Backesgrumbeere" (Bratkartoffeln mit Speck) Categories: Kartoffel-, Gemüsegerichte Yield: 1 Keine Angabe 1 1/2 kg rohe Kartoffeln, 4 Zwiebeln, Butterfett zum Anbraten, 750 g gesalzenes oder -geräuchertes Bau Salz, Pfeffer, Majoran, Sauerrahm Kartoffeln und Zwiebeln schaelen und in Scheiben schneiden. Beides getrennt in Butterfett anbraten. Das Fleisch in Wuerfel schneiden. In einen Braeter schichtweise Kartoffeln, Zwiebeln und Fleischwuerfel schichten und jede Schicht mit Salz, Pfeffer und Majoran wuerzen. Eine Tasse Wasser ueber die Schichten giessen und mit 2 bis 3 Bechern Sauerrahm bedecken.
    [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]