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OUR MENU Everything We Have to Offer at One Glance Lunch Service: 12Pm to 2:30Pm Dinner Service: 6Pm to 10Pm

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4/4/2017 Menu ­ Romulo Cafe London OUR MENU Everything we have to offer at one glance Lunch service: 12pm to 2:30pm Dinner Service: 6pm to 10pm PULUTAN (APPETIZERS) QUESO DE BOLA DIP 5.00 BEEF SALPICAO 8.50 Baked native edam cheese Marinated sirloin beef served with pandesal sautéed with olive oil and crostini and jam garlic FRESH VEGETABLE 6.00 PINOY FRIED 7.50 LUMPIA CHICKEN Fresh spring roll wrapper Crispy chicken rubbed in lled with vegetables, our special tamarind sauce roasted garlic peanuts in a served with banana catsup peanut sauce FISH BALLS 6.00 CRISPY SQUID 7.75 Fish balls with crispy leeks, Deep fried crispy squid infused cane vinegar and cut in julienne strips with sweet soy sauce http://www.romulocafe.co.uk/menu/ 1/10 4/4/2017 Menu ­ Romulo Cafe London a chili honey and garlic SWEET POTATO, 5.75 glaze topped with spring CARROT AND SHRIMP onions FRITTERS (UKOY) CHEF LORENZO’S 7.50 Crispy shredded sweet potato, carrots and shrimps PORK SISIG served with vinegar sauce Chopped seared pork belly with pickled apples CHEESE AND VIGAN 7.00 and caramelised shallots LONGGANISA topped with fried egg DUMPLINGS KILASWalmINon 10.00 Tuna 10.25 Minced garlic pork sausage Fresh sh ceviche and cheese in a spring roll marinated in cane vinegar with red onions, THE GENERAL’S 18.50 cucumbers, peppers and COMBO PLATTER radish Appetiser sampler featuring pork barbecue, PATOTIM 8.00 fried chicken, tinapa roll, Slow cooked duck in a crispy squid and queso de steam bun with lettuce bola dip with pandesal crostini TINAPA ROLL 7.75 Shredded smoked sh with red eggs and tomatoes in a spring roll wrapper served with pinakurat (spiced) vinegar http://www.romulocafe.co.uk/menu/ 2/10 4/4/2017 Menu ­ Romulo Cafe London ENSALADA (SALADS) ENSALADANG 8.00 PINOY CAsEmSaAlRl 4.50 large 7.50 FILIPINA SALAD Combination of native Gem lettuce topped with vegetables and leafy dried sh and served with greens, with tomatoes, pandesal croutons in a onions and salted eggs ceasar salad dressing served with a sweet sour vinaigrette dressing ENSALADANG 7.50 TALONG POMELOs mSAaLllA 4D.50 large 7.50 Aubergine salad layered (SEASONAL) with tomatoes, green and Lollo Rosso lettuce with red bell peppers and onions native grapefruit and drizzled with coconut salted egg drizzled with vinaigrette strawberry vinaigrette http://www.romulocafe.co.uk/menu/ 3/10 4/4/2017 Menu ­ Romulo Cafe London GULAY (VEGETABLE) SIDE DISHES LECHON 5.75 CHOP SUEY 5.50 KANGKONG Stir fry mixed vegetables of Water spinach cooked in cauliower, chayote, red oyster sauce and garlic and green bell peppers, topped with crispy sugar snaps, mushrooms roasted pork and shrimps bound in a starch-thickened sauce TARO LEAVES LAING 5.50 Sauteed taro leaves in BAGNET PAKBET 5.50 coconut milk topped with Mixed vegetables sauteed crispy leeks in shrimp paste topped with bagnet (crispy pork belly) GINATAANG 6.50 SIGARILLAS WITH KAMOTE FRIES 4.50 TINAPA Sweet potato fries drizzled with melted cheese Winged beans cooked in coconut milk and topped with smoked sh All vegetable dishes available without meat http://www.romulocafe.co.uk/menu/ 4/10 4/4/2017 Menu ­ Romulo Cafe London ULAM (MAINS) SHARING PLATES LOLA VIRGINIA’S 15.50 CRISPY BEEF SHORT 17.50 CHICKEN RELLENO RIBS TADYANG Roasted chicken stuffed Slowed cooked beef ribs with ground pork, raisins, topped with a honey chili chorizo and peas glaze served with jicama coleslaw TITO GREG’S KA1R7E:5-0 - 18.50 KARE SINIGANG 16.00 - 18.00 A stew in a peanut-based Filipino soup cooked in sauce served with tamarind broth served with steamed vegetables and aubergine, green beans and our artisan avoured daikon bagoong (shrimp paste) Salmon 18.00 Beef and Oxtail 17:50 Pork 16.00 Seafood 18.50 Seafood 17.50 FLYING FISH 14.50 ADOBO ROMULO15.50 - 18:00 Deep fried tilapia with our STYLE special sauces: spicy Twice cooked meat vinegar, bagoong (shrimp marinated in vinegar, soy paste) and soy sauce with sauce and garlic with glazed lime shallots and sweet potato mash BEEF KALDERETA 17:50 Beef 17.50 Chunks of beef stewed Lamb Shank 18.00 meat with peppers, Chicken & Pork Belly 15.50 potatoes, garden peas then slow cooked in PRAWNS IN ALIGUE 21.00 tomato sauce and topped with parmesan cheese SAUCE Prawns sautéed in olive oil, BINAGOONGANG 14.50 garlic, coconut milk and BONELESS CRISPY aligue (crab roe) served with green beans PATA Deboned crispy pork leg LECHON KAWALI 14.50 with tomato shrimp sauce, http://www.romulocafe.co.uk/menu/ 5/10 4/4/2017 Menu ­ Romulo Cafe London spicy vinegar and soy Deep fried pork belly sauce with lime served served with aubergine mash with aubergines and liver sauce SANDIE’S GRILLED 15.00 BACOLOD CHICKEN Half a grilled chicken marinated in a mixture of lime, pepper, vinegar, annatto and garlic rub served with aubergine and cilantro sauce KANIN (RICE) DISHES PANDAN RICE 2.50 - 4.00 BAGOONG RICE 4.50 Pandan infused boiled rice LARGE Shrimp paste fried rice with small 2.50 eggs, mangoes and large 4.00 tomatoes TRADITIONAL 2.50 - 4.00 GARLIC FRIED RICE http://www.romulocafe.co.uk/menu/ 6/10 4/4/2017 Menu ­ Romulo Cafe London Refried rice with a hint of VIGAN LONGGANISlAarge 4.00 garlic and the taste of home FRIED RICE Fried rice with minced small 2.50 garlic pork sausage large 4.00 ADOBO RICE Large 4.00 Fried rice with adobo Romulo sauce topped with crispy garlic PANCIT (NOODLE) & PASTA DISHES LOLA FELISA’S 12.00 LINGUINI WITH 17.50 CRISPY ALL- PRAWNS IN ALIGUE VEGETABLE SAUCE CANTON Prawns and shrimps Crispy canton noodles sautéed in garlic, olive oil, topped with shiitake coconut milk and crab roe mushrooms, babycorn and served with linguini noodles beanspouts PENNE CARBONARA 14.00 PANSIT PALABOK 13.50 WITH VIGAN http://www.romulocafe.co.uk/menu/ 7/10 4/4/2017 Menu ­ Romulo Cafe London Rice noodle dish with LONGGANISA shrimp sauce and topped Rich creamy sauce with with mixed seafood, parmesan cheese and minced pork, crushed topped with crispy vigan pork crackling, scallions, longganisa (minced garlic fried garlic and hard pork sausage) boiled eggs PANSIT BIHON 11.50 GUISADO Thin rice noodles sautéed in garlic, onions and soy sauce with chicken, shrimp and vegetables DESSERT SANS RIVAL 7.00 MANGO FLOAT 7.00 Unrivalled modern Layers of graham crackers, Filipino dessert made with and whipped cream topped dulce de leche with fresh mangoes served buttercream, cashews, with mango ice cream chewy and sweet http://www.romulocafe.co.uk/menu/ 8/10 4/4/2017 Menu ­ Romulo Cafe London meringue with vanilla ice UBE-LICIOUS 7.50 cream Crunchy puff pastry lled with ube cream, dusted SUMAN LATIK 6.50 macapuno balls, coconut Rice cake with coconut meringue and ube puree mouse and dark coconut served with sauce served with coconut vanilla ice cream ice cream CHOCO-LOKO 7.50 BANANA TURON 6.00 Native chocolate fondant, Banana fritters served lemon chantilly and ube warm with a side of our puree langka (jackfruit) ice cream and toffee sauce SELECTION OF ICE 5.00 HALO HALO 8.00 CREAM (3 SCOOPS) A merry mix up of avours Ube (purple yam), Coconut, and textures from the Buco Pandan, Mango, exotic islands – ube Queso (cheese), Langka (purple yam) ice cream, (jackfruit), ChocNut, Vanilla banana puree, jackfruit, leche an, pandan jelly, milk granitee and coconut http://www.romulocafe.co.uk/menu/ 9/10 4/4/2017 Menu ­ Romulo Cafe London © Copyright - Romulo Cafe London http://www.romulocafe.co.uk/menu/ 10/10.
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    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast