DOCSLIB.ORG

Seafood Slow-Cooked Food Vegetables Meat&Poultry Sliders

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seafood Slow-Cooked Food Vegetables Meat&Poultry Sliders AMBAR CLARENDON 99 PER PERSON *unlimited small plates $19 *must be enjoyed by entire table Mezze Salads Meat&Poultry beef prosciutto / smoked lamb prosciutto BALKAN ... šopska salata tomato / peppers ALL OUR MEATS ARE PREPARED aged cheese / pork cracklings ON A CHARCOAL GRILL kajmak / ajvar / urnebes cucumber / onion / aged cheese pickled vegetables / homemade bread AMBAR ... STEAK TARTARE* ... kale / shaved carrots tartar biftek pork cracklings / onion apples / endive / pine nuts capers / house pickled vegetable elderflower lemon dressing Homemade pies BALKAN KEBAB ... MEAT ... SQUASH ... ćevapi house ground beef & veal pita sa mesom veal & beef mixed greens / panko-crusted mozzarella onion / paprika crispy phyllo / garlic yogurt crispy bacon / roasted pepper pomegranate dressing CHICKEN SKEWERS ... CHEESE ... pileći ražnjić kajmak sauce / pickles pita sa sirom / crispy phyllo PICKLED CABBAGE ... cheese / cucumber yogurt / spinach smoked paprika oil WILD BOAR PATTY ... gurmanska bacon smoked gouda / pickles / pesto Soups GRILLED PORK NECK ... svinjski vrat mashed potatoes VEAL ... Vegetables miso-mustard sauce teleća krem čorba root vegetables / creme fraiche GRILLED ASPARAGUS* ... PORK SAUSAGE ... špargle thyme veloute svinjska kobasica TOMATO ... roasted squash / quail egg housemade mustard sauce paradajz supa homemade basil pesto BRUSSELS SPROUTS ... PULLED PORK ... applewood smoked bacon trgana prasetina slow cooked pork lemon & garlic yogurt mashed potatoes / cabbage slaw AMBAR FRIES ... krompirići chives homemade spices / red peppercorn PIQUILLO PEPPER CROQUETTE ... Sliders panko breaded & stued BEEF* ... BEVERAGE with cheese / kalamata jam urnebes / lettuce / tomato SPECIALS BALKAN ZUCCHINI ... LAMB ... pohovane tikvice pickled cucumber / dill sour cream HANDCRAFTED fried zucchini / tzatziki / cucumber PORK BELLY ... NONALCOHOLIC . MUSHROOM PILAV ... coleslaw / pepper fresno ROSEMARY LEMONADE pilav sa pečurkama horseradish dressing root vegetables / rice / cremini mushroom ARNOLD PALMER FRIED CHICKEN ... CABBAGE CASUELA ... apple wasabi salsa BERRY HIBISCUS SODA podvarak braised cabbage almond crusted chicken / lettuce dried pepper / yogurt GINGER GREEN TEA SODA FRIED FISH ... MARINATED THREE PEPPERS ... tartar sauce / organic slaw DRAFT BEER spicy / mild /stued with cheese ZUCCHINI ... GOOSE ISLAND GOOSE IPA , ... BAKED BEANS ... lettuce / ajvar emulsion onion / dried pepper / paprika BUD LIGHT LAGER . ... cucumber tzatziki PAULANER HEFEWAISEN . ... HOUSE WINE ... AMBAR RED, CABERNET SAUVIGNON Slow-cooked food Seafood SESAME CRUSTED SALMON* ... AMBAR WHITE, SAUVIGNON BLANC LAMB LASAGNA ... losos harissa / arugula AMBAR SPARKLING, CRICOVA dill bechamel / garlic yogurt poppy seed dressing eggplant / tomato AMBAR ROSE DRUNKEN MUSSELS ... STUFFED SOUR CABBAGE ... dagnje rakija / capers / lemon / cream sarma pork belly / tomato sauce RAINBOW TROUT ... arborio rice / yogurt pastrmka mediterranean salsa STUFFED PEPPER ... potato salad / onion punjena paprika GRILLED SHRIMP ... beef & pork / root vegetables / dill sauce grilovani gambor SIGNATURE BEEF SHORT RIB GOULASH ... corn puree / aged cheese gulaš trofie pasta / root vegetables CRISPY SMELT ... COCKTAILS parsley-bacon butter girice tartar sauce STRAWBERRY LEMONADE vodka/ strawberry puree GRILLED CALAMARI ... lemon juice/simple syrup lignje marinated fenel / fresh gremolata BOURBON & PEACHES bourbon / peach puree / lime juice PINEAPPLE LEMONADE rum / apple rakia / pineapple puree lime juice / mint MOJITO COLD PRESSED rum / mint / lime COFFEE JUICES . HERE AT AMBAR ESPRESSO ... APPLEBERRY LUSH you can count on our commitment to DRIP COFFEE ... apple / carrot / strawberry quality. Our dishes are made MACCHIATO ... BEETS&TREATS beet / apple / carrot / orange / lemon of finest quality raw ingredients, CAPPUCCINO ... sourced from local organic farms. GREEN CHEER TURKISH COFFEE ... cucumber / spinach / lemon Our supply partners raise animals on with a Turkish delight apple / orange vegetarian diets, without antibiotics. WE PROUDLY SERVE LA COLOMBE COFFEE *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please inform your server of any food allergies..
Load more

Recommended publications
  • Özel Küçük Prens Okullari Lise Bölümü Ekim- 2018 Sabah Beslenme Menüsü
    ÖZEL KÜÇÜK PRENS OKULLARI LİSE BÖLÜMÜ EKİM- 2018 SABAH BESLENME MENÜSÜ 1.10.2018 2.10.2018 3.10.2018 4.10.2018 5.10.2018 SOKAK SİMİTİ GÖBEK SALATA - SALATALIK VE BEYAZ PEYNİRLİ PARMAK BÖREK FIRINLANMIŞ BEYAZ PEYNİRLİ MAYDANOZLU EKMEK SADE AÇMA PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 8.10.2018 9.10.2018 10.10.2018 11.10.2018 12.10.2018 PEYNİRLİ SİGARA BÖREĞİ GÖBEK SALATA - SALATALIK VE KAŞAR PATATESLİ MİNİ PİZZA ÖRGÜLÜ SİMİT PEYNİRLİ GÖZLEME PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 15.10.2018 16.10.2018 17.10.2018 18.10.2018 19.10.2018 PATATESLİ MİNİ PİZZA FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK GÖBEK SALATA - SALATALIK VE KREM ZEYTİNLİ POĞAÇA PEYNİRLİ GÖZLEME PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 22.10.2018 23.10.2018 24.10.2018 25.10.2018 26.10.2018 SADE POĞAÇA GÖBEK SALATA - SALATALIK VE KAŞAR PATATESLİ PARMAK BÖREK PEYNİRLİ MİNİ PİZZA FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 29.10.2018 30.10.2018 31.10.2018 1.11.2018 2.11.2018 SOKAK SİMİTİ FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PATATESLİ PARMAK BÖREK GÖBEK SALATA - SALATALIK VE BEYAZ FIRINLANMIŞ KAŞAR PEYNİRLİ EKMEK PEYNİRLİ SANDVİÇ MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT MEYVE SUYU / SÜT 1 SARDUNYA YETKİLİSİ SARDUNYA YETKİLİSİ SARDUNYA YETKİLİSİ ŞENER YORGANCI PINAR KARAHAN MURAT AŞAR OPERASYON
    [Show full text]
  • Three Course Dinner Menu
    THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
    [Show full text]
  • SNACKS Orange & Espelete Marinated
    SOUP Mug of bone broth / 7 Grass fed beef chili with sour cream & cheddar cup / 5 bowl / 10 Jamaican oxtail soup with cabbage & peanuts cup / 4 bowl / 8 Add house made corn bread with honey butter / 4 SNACKS SANDWICHES- served with Orange & espelete marinated olives/7 Cous cous salad or potato chips Lard & maple spiced nuts / 7 *Roast beef with cheddar, roasted cherry Smoked trout deviled eggs / 8 tomatoes & horseradish cream / 13.75 House giardiniera with crackers / 6 *Corned beef tongue reuben with cheese, Soft pretzels with smoked sea salt & roasted spicy sauerkraut & pickled mustard seed aioli shallot creme / 7 / 13 *Cuban- pressed ham, bacon, cheese, pickles, CHEESE & CHARCUTERIE pickled jalapeño & mustard/ 13 Cheese (3) & charcuterie (3) plate / 25 *Bbq pork with cabbage-apple slaw & pickled Cheese plate /16 jalapeño aioli /13.50 Charcuterie plate /13 *Pork belly banh mi with miso sriracha aioli, additional cheese /5 additional meat /4 pickled carrot & cucumber / 13.50 Jamón íberico with olives & toast / 21 Lamb merguez sausage with mint yogurt, Pâté grandmere with mustard, rye & pickled broccoli, apricot & almond relish / 13.50 vegetables /12 Braised beef truffled mushroom duxelle, kale, Bresaola with black olive-fig tapenade & roasted grapes & onions / 14 parmesan / 14 Muffaletta sandwich- focaccia bread with Pork rillette with pickled apricot, selection of salami, mortadella, provolone, pecorino & mustards & toast / 13 olive-cauliflower relish / 13.25 Chicken liver mousse crostini with cranberry Pâté sandwich on rye with mustard
    [Show full text]
  • Iconic Swiss Dishes Get a Revamp As Mövenpick Hotels & Resorts Works
    Iconic Swiss dishes get a revamp as Mövenpick Hotels & Resorts works its culinary magic New Signature Dishes introduce local cuisine with global appeal to Mövenpick’s restaurant and in-room dining menus around the world Baar, Switzerland, 4 September, 2017: The creative juices have been flowing in the kitchens at Mövenpick Hotels & Resorts where the hospitality firm’s director of Food & Beverage Europe has achieved a gastronomic feat – the reinvention of traditional Swiss dishes. Thomas Hollenstein has married tradition with the culinary innovation for which Mövenpick is famous, taking Swiss recipes that reflect the brand’s rich heritage and reimagining them to appeal to the modern palates of guests and diners around the world - local cuisine with global appeal. The result is a spectacular new array of ‘Signature Dishes’ that will become a permanent fixture on restaurant and in-room dining menus at every Mövenpick hotel and resort globally from 1 September. Bringing local Swiss flavours with a unique twist to its discerning guests, the new dishes range from beef tartare with toasted brioche to a light but flavoursome carrot cake that is ingeniously gluten free. These dishes are quintessentially Swiss, but have been updated to reflect contemporary tastes and trends, explained Hollenstein. “We made the recipes for these dishes lighter and fresher, but at the same time, retained the ingredients and flavours that have made them so popular for decades,” he said. “The result is a menu of new contemporary classics that appeal to the palate of modern diners. These dishes give a nod to Mövenpick’s Swiss roots, reflect the brand’s 70 years of world-renowned gastronomic experience and showcase once more its culinary inventiveness.” The four signature dishes are: Beef tartare: One of Mövenpick’s greatest culinary successes, steak tartare is a true classic, not only in Switzerland, but around the world.
    [Show full text]
  • 12 Steak Tartare
    November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed
    [Show full text]
  • We Produce the Unique Flavor Real Turkish Delight of Unforgettable Moments, Özdilek Lokum, for You
    Real Turkish Delight We produce the unique flavor Real Turkish Delight of unforgettable moments, Özdilek Lokum, for you. One of our traditional flavors dating back to the 15th century, the Turkish delight started to be produced in our facilities in Afyonkarahisar in 1996 with the Özdilek Lokum brand. Produced with different flavors, the traditional handiwork method and devotion, Özdilek Lokum meets its customers in Özdilek hypermarkets. And the special boutique products prepared by the Özdilek Holding Food R&D unit are presented to the customers in Özdilek Turkish Delight stores in Özdilek Bursa and ÖzdilekPark İstanbul ÖZDİLEK LOKUM WICK SERIES Wits its orange and pomegranate flavored varieties, Özdilek Lokum turns the Turkish delight into a fresh sweet and offers a kadayif and pistachio dipped wick Turkish delight for those looking for a more traditional flavor. As well as the plain pistachio that offers you pistachio’s harmony with the Turkish delight, you can also choose the milk pistachio wick Turkish delight for its smooth and milky taste. ORANGE PISTACHIO TURKISH DELIGHT | POMEGRANATE PISTACHIO TURKISH DELIGHT PLAIN PISTACHIO TURKISH DELIGHT | MILK PISTACHIO TURKISH DELIGHT KADAYIF PISTACHIO TURKISH DELIGHT ÖZDİLEK LOKUM HONEY SERIES Özdilek Lokum honey series, prepared with honey, which is considered as a remedy from past to present, have the feeling of the Ottoman court kitchen. Özdilek honey Turkish delights offer a unique delicacy, appealing to all tastes with hazelnut, almond and pistachio kadayif varieties. Freshly produced, Özdilek Turkish delights will enrich your presentations with five various series! HAZELNUT-DIPPED HONEY & HAZELNUT TURKISH DELIGHT HONEY ALMOND TURKISH DELIGHT HONEY, PISTACHIO & KADAYIF TURKISH DELIGHT ÖZDİLEK LOKUM SQUARE CLASSICS SERIES Classic Turkish delight series, the favorite of those who prefer simpler flavors, offer alternatives as rose & biscuit, lemon and mint.
    [Show full text]
  • Quiz: How Well Do You Know Mediterranean Foods?
    MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
    [Show full text]
  • Tören Yemeklerġnġn Bġlġnġrlġğġ Üzerġne Kuġaklar Arasindakġ Farkliliklarin Belġrlenmesġne Yönelġk Bġr Araġti
    TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ Yüksek Lisans Tezi DanıĢman: Dr.öğr.Üyesi Asuman PEKYAMAN Haziran, 2019 Afyonkarahisar T.C. AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI YÜKSEK LĠSANS TEZĠ TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Hazırlayan Nazmiye ÇĠFTÇĠ DanıĢman Dr.Öğr.Üyesi Asuman PEKYAMAN AFYONKARAHĠSAR-2019 YEMĠN METNĠ Yüksek Lisans tezi olarak sunduğum „‟Tören Yemeklerinin Bilinirliği Üzerine KuĢaklar Arasındaki Farklılıkların Belirlenmesine Yönelik Bir AraĢtırma: Afyonkarahisar Ġli Örneği” adlı çalıĢmanın, tarafımdan bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurmaksızın yazıldığını ve yararlandığım eserlerin Kaynakça‟da gösterilen eserlerden oluĢtuğunu, bunlara atıf yapılarak yararlanmıĢ olduğumu belirtir ve bunu onurumla doğrularım. 14.05.2019 Nazmiye ÇĠFTÇĠ ii TEZ JÜRĠSĠ KARARI VE ENSTĠTÜ MÜDÜRLÜĞÜ ONAYI iii ÖZET TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI Haziran 2019 DanıĢman: Dr.Öğr.Üyesi Asuman PEKYAMAN Zengin mutfak kültürüne ve yemek çeĢitliliğine sahip Afyonkarahisar‟da sürdürülen geleneğin bir parçası olarak doğum, ölüm, sünnet, evlilik gibi özel günlerde
    [Show full text]
  • Dinner Dinner
    HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino
    [Show full text]
  • MP-Dinner.Pdf
    2315 BREAK BREAD PULL APART BREAD AND BUTTER PULL APART HONEY AND BUTTER 12 PULL APART GARLIC AND PARMESAN PULL APART FETA AND OLIVE STARTERS COLD HOT C A E S A R S A L A D ........................................................ 1 3 F R E N C H O N IO N S O U P A U G R A T I N ................................... 11 Croutons, Parmigiano Reggiano Toasted Baguette, Gruyere D’O L I V E D E G G S ...................................................... 11 B A C O N S T E A K ........................................................ 14 EVOO, Chives, Maldon Salt Maple Syrup, Cilantro, Chilis, Mustard Seeds B E E T S A L A D ........................................................ 1 3 S H R I M P PI L L O W D U M P L I N G S ....................................... 14 Feta, Candied Pecans, Orange, Frisee, Fresh Herbs Ginger Beurre Blanc, Chives S H R I M P C O C K T A I L B Y H A L F D O Z E N/ D O Z E N ..................... 1 2/22 C R ISP Y PIC K L E D A R T IC H O K E ........................................ 1 2 Cocktail Sauce, Lemon Spicy Aioli, Pickled Mustard Seed S A L M O N T A R T A R E ........................................................... 15 R O A S T E D B O N E M A R R O W ............................................. 17 Lemon Vinaigrette, Fresh Herbs, Radish Salad Pickled Pearl Onions, Radishes, Toasted Baguette, S T E A K T A R T A R E .....................................................
    [Show full text]
  • Ikbal Şekerleme A.Ş
    Koikbal3 07th February 2019 This is to certify that the following products, produced by: İKBAL ŞEKERLEME A.Ş. ORGANİZE SAN.BÖL. 2.CAD. 11.SOK. NO:2, AFYONKARAHİSAR - TURKEY are Kosher, Parve and not for Passover use. List of products: (38 products) PLEASE SEE ENCLOSURE This certification is only valid until February 06th, 2020 and is subject to renewal at that time. ENCLOSURE LIST OF THE PRODUCTS of İKBAL ŞEKERLEME A.Ş. ORGANİZE SAN.BÖL. 2.CAD. 11.SOK. NO:2, AFYONKARAHİSAR - TURKEY INCLUDED IN THE KOSHER - CERTIFICATE OF 07/02/2019 1. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH TURKISH COFFEE AND PISTACHIO (COVERED WITH ICING SUGAR) 2. TRADITIONAL DOUBLE ROASTED ASSORTED TURKISH DELIGHT (COVERED WITH COCONUT) (PISTACHIO-HAZELNUT-ALMOND) 3. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH CHOCOLATE) 4. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH ICING SUGAR) 5. TRADITIONAL DOUBLE ROASTED PASHA TURKISH DELIGHT WITH PISTACHIO 6. TRADITIONAL DOUBLE ROASTED PRINCESS TURKISH DELIGHT WITH HAZELNUT 7. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH EXTRA RICH PISTACHIO 8. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH COCONUT) 9. TRADITIONAL TURKISH DELIGHT COVERED WITH ICING SUGAR 10. TRADITIONAL SMALL CUT ASSORTED FRUIT FLAVOURED TURKISH DELIGHT (COVERED WITH ICING SUGAR), (KIWI - LEMON - ORANGE - BANANA - STRAWBERRY) 11. TRADITIONAL SMALL CUT ASSORTED FRUIT FLAVOURED TURKISH DELIGHT (COVERED WITH COCONUT) 12. TURKISH DELIGHT WITH FRUIT FLAVOUR & MIX NUTS COVERED WITH ICING SUGAR 13. TRADITIONAL ROSE - LEMON - ORANGE FLAVORED TURKISH DELIGHT (COVERED WITH ICING SUGAR) 14. TRADITIONAL TURKISH DELIGHT WITH GUM MASTIC (COVERED WITH ICING SUGAR) 15. TRADITIONAL ROSE FLAVORED TURKISH DELIGHT (COVERED WITH ICING SUGAR) 16.
    [Show full text]
  • An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
    Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways.
    [Show full text]