DOCSLIB.ORG

Event and Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Event and Catering Menu BANQUET MENU ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. THAI SET LUNCH MENU 1 MENU 2 MENU 3 APPETIZER APPETIZER APPETIZER YUM WOON SEN GAI SUB SATAY GAI YUM NUEA YANG Spicy Glass Noodle Salad with Chicken Grilled Chicken Satay with Peanut Sauce Spicy Thai Beef Salad SOM TUM THAI THOD MUN GOONG SOUP Thai Spicy Papaya Salad Fried Shrimp Cake with Peanut Sauce GAI TOM KHAMIN Chicken Clear Soup with Turmeric SOUP SOUP TOM YUM GOONG TOM KHA GAI MAIN COURSE Thai Style Spicy and Sour Prawn Soup Spicy Chicken with Galangal Coconut Broth KAENG KAEW WAN LOOK CHIN PLA Green Curry with Fish Balls MAIN COURSE MAIN COURSE PHAD PAK RAUM PHAD KANA NAMMUN HOY PLA KRAPONG SAM ROD Stir Fried Vegetable with Oyster Sauce Stir Fried Kale with Oyster Sauce Deep Fried Sea Bass with Three Flavors Sauce KHAO SAUY GANG KAREE PLA KAENG MASAMAN NUEA Steamed Jasmine Rice Yellow Curry with Sea Bass Massaman Beef Curry MOO PHAD KING PHAD NOR MAI FARANG GOONG DESSERT Stir Fried Pork with Ginger Stir Fried Asparagus with Oyster Sauce & Prawn PHOL LA MAI KHAO PHAD PAK KHAO PHAD POO Fresh Seasonal Thai Fruits Vegetable Fried Rice Fried Rice with Crab Meat DESSERT DESSERT KLUAY THOD I-TIM KATI KHAO NEOW MA-MAUNG Deep Fried Bananas & Palm Sugar Caramel Thai Style Sticky Rice and Mango Served with Coconut Ice cream ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 2 WESTERN SET LUNCH MENU 1 MENU 2 MENU 3 APPETIZER APPETIZER APPETIZER Renaissance‘s Caesar Salad with Thai Marinated Norwegian Smoked Salmon and Avocado, Thai Tuna Tar-Tar with Mango Salsa Chicken Fillets and Garlic Lime Leaf Croutons Water Cress and Mango Chili Dressing SOUP MAIN COURSE SOUP Tomato Cream Soup Pan Seared Sea Bass Fillet with Crushed Potato’s Minestrone Green Beans, Almond Butter and Local Pomelo MAIN COURSE Segments MAIN COURSE Grilled Beef Fillet, Seasonal Vegetables, Madeira Prosciutto Wrapped Chicken Breast, Grilled Jus and Roasted Garlic OR Pumpkin Puree, Asparagus and Fresh Pesto OR Oven Roasted Chicken Breast, Caramelized OR Onion tart and Sautéed Local Garlic Spinach Seared Sea Bass Fillet with Potato Rosti, Sautéed Andaman Prawn with Garlic, Lemon & Rice Local Spinach and Braised Leeks DESSERT Risotto Coconut Panna cotta, Local Mango Fresh Mint DESSERT and Crushed Thai Cashew Nuts DESSERT Apple Tart Tatin with Vanilla Ice Cream and Baked Local Mango Cheese Cake, Palm Sugar Butterscotch Sauce Butterscotch Sauce and Hazelnut Praline ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 3 INTERNATIONAL SET LUNCH MENU 1 MENU 2 MENU 3 APPETIZER APPETIZER APPETIZER Mixed Sushi Plate with Soy, Wasabi and Salt and Pepper Squid Served with Thai Fish Cakes, Spring Rolls, Pomelo Salad Pickled Ginger Rocket Salad and Chicken Satay MAIN COURSE SOUP SOUP Sautéed Phuket Prawns Linguine with Basil, Olives Mushroom Cream Soup Onion Soup and Sundried Tomatoes MAIN COURSE MAIN COURSE OR Slow-Cooked Duck with Gremolata, Baked Salmon Fillet, Oven Roasted Peppers, Green Beans, Polenta and Rosemary Jus Tomato and Caper Sauce Slow Roasted Pork Belly Rubbed with Green Curry, Sesame Beans, Sweet Potato Puree and OR OR Chili Orange Jus Hazelnut Crusted Local Grouper Fillets, Prime Beef Sirloin Steak, Roasted Root Vegetables DESSERT Roasted Cherry Tomatoes and Buttered and Truffle Potato Pave Caramel Fudge Tart, Vanilla Bean Ice Cream and Green Pea Puree Caramelized Bananas DESSERT DESSERT Classical Chocolate Mousse with a Hint of Trio of Profiteroles Filled with Pistachio Espresso Coffee Cream, Cointreau Cream and Chocolate Cream with Strawberry Coulis ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 4 THAI BUFFET LUNCH MENU 1 RENAISSANCE RAW AND READY SALAD BAR SOUP Salad Leaves ,Carrot, Celery, Sprout, Tomato Cherry, Beans, Red Onion, TOM KHA GAI Cabbage, Cucumber, Sweet Corn, Bacon, Olives, Parmesan Cheese, Pickled Chicken and Coconut Milk Soup with Galangal and Lemongrass Vegetables, Croutons, Lemon Wedges SEAFOOD, MEATS and VEGETABLES DRESSINGS PHAD KA–PRAW GAI - Stir Fried Chicken with Hot Basil Leaves French, Italian, Thousand Islands, Balsamic, Caesar GOONG THOT MAKHAM - Deep Fried Shrimp with Tamarind Sauce Olive Oil KAENG PANAENG MOO - Local Pork Creamy Red Curry Sauce PHAD KANA PLA KHEM - Stir Fried Kale with Salted Fish HOT APPETIZER KHAO SAUY - Steamed Jasmine Rice THOD MUN PLA - Thai Fish Cake with Sweet Chili and Cucumber KHAO PHAD TALAY - Fried Rice with Seafood MOO PING - Grilled Pork Skewer Marinade in Thai Style DESSERT SALADS KLUAY BUAD CHEE - Warm Bananas in Coconut Milk YUM MOO YOR - Spicy Pork Sausage Salad KHAO NEOW MA-MAUNG - Sticky Rice with Mango LAAB GAI - Spicy Minted Chicken Salad, E-Sarn Style NAM KHANG SAI - Ice Kacang with Condiments YUM TUA POO - Wings Bean Spicy Salad with Shrimp POL LA MAI - Fresh Seasonal Thai Fruits TASTE OF THAI LIVE SCOOP AWAY ICE CREAM COUNTER SOM TUM WITH KAI KEM - Spicy Green Papaya Salad With Salted Egg Mixed Variety of Locally made Ice Cream and Gelato KAI YANG - Grilled Whole Chicken Thai Style with Sticky Rice ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 5 THAI BUFFET LUNCH MENU 2 RENAISSANCE RAW AND READY SALAD BAR SOUP Salad Leaves, Carrot, Celery, Sprout, Tomato Cherry, Beans, TOM YUM GOONG - Thai Style Spicy and Sour Prawn Soup Red Onion, Cabbage, Cucumber, Sweet Corn, Bacon, Olives, Parmesan Cheese, Pickled Vegetables, Croutons, Lemon Wedges SEAFOOD, MEATS and VEGETABLES KAENG KHEW WAN GAI - Green Curry Chicken DRESSINGS PHAD PAK RAUM - Stir Fried Vegetable with Oyster Sauce French, Italian, Thousand Islands, Balsamic, Caesar, Olive Oil NUEA PHAD PRIK THAI DEM - Stir Fried Beef with Black Pepper Sauce PLA NUENG THOD SAM ROD - Deep Fried Fish with Sweet and Sour Sauce HOT APPETIZER KHAO SAUY - Steamed Jasmine Rice LOOK CHIN PLA NUENG - Steamed Fish Ball KHAO PHAD POO - Fried Rice with Crab Meat SATAY GAI - BBQ Chicken Satay with Peanut Sauce DESSERT SALAD KHAO NEOW MA-MAUNG - Thai Style Sticky Rice and Mango YUM NUEA YANG - Spicy Thai Beef Salad TUB TIM KORB - Traditional Colored Tapioca, Sweet Syrup, Crushed Ice and YUM POLA MAI - Fresh Fruits Salad Local Jack Fruit YUM PLA MUCK SOD - Spicy Andaman Squid Salad PHOL LA MAI - Fresh Seasonal Thai Fruits LOCAL ICE CREAM - Coconut Ice Cream Station with Condiments TASTE OF THAI LIVE NAM KHANG SAI - Ice Kacang with Condiment PHO PIA SOD - Fresh Spring Roll PHAD THAI TALAY - Local Stir Fried Noodles Seafood with Peanuts and Tamarind Sauce ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 6 THAI BUFFET LUNCH MENU 3 RENAISSANCE RAW & READY SALAD BAR SEAFOOD, MEATS and VEGETABLES Salad Leaves, Carrot, Celery, Sprout, Tomato Cherry, Beans, Red Onion, KAENG MASAMAN GAI - Chicken Masaman Curry Cabbage, Cucumber, Sweet Corn, Bacon, Olives, Parmesan Cheese, Pickled NUEA PHAD KHING - Stir Fried Beef with Ginger Vegetables, Croutons, Lemon Wedges PLA PHAD KHUEN CHAI - Stir Fried Fish with Celery GAI PHAD MED MAMUANG - Fried Chicken with Cashew Nut DRESSINGS BAI LIENG PHAD KAI - Stir-Fried Local Vegetable with Eggs French, Italian, Thousand Islands, Balsamic, Caesar, Olive Oil KHAO PHAD SABPAROD - Fried Rice with Pineapple KHAO SAUY - Steamed Jasmine Rice HOT APPETIZER KAI GOLEK - Grilled Chicken Marinade Local Style DESSERT SAI GROK E-SAN - Grilled E-san Sausage KHAO NEOW MA-MAUNG - Thai Style Sticky Rice and Mango TUB TIM KORB - Traditional Colored Tapioca in Sweet Syrup serve with SALAD Crushed Ice and Local Jack Fruit YUM SAM GROB - Spicy Mixed Crispy Salad KHA NOM THAI - Assorted Thai Desserts YUM SOM O – Spicy Pomelo Salad Fresh Seasonal Fruits PHA GOONG - Spicy Shrimp Salad with Thai Herbs Fresh Fruit Salad TASTE OF THAI LIVE SCOOP AWAY ICE CREAM COUNTER KHAO SOY GAI - Noodle Curry Soup with Chicken Mixed Variety of Locally Made Ice Cream and Gelato KHAO MOO DEANG - Roasted BBQ pork with Steamed Rice DESSERTS ENHANCED SOUP Strawberry Sauce, Chocolate Sauce, Fruit Compote, Whipped Cream, BUK GOOD TE - Pork Rib Soup with Chinese Herbs Caramel Sauce, Choc Chips ©2019 Marriott International, Inc. All Rights Reserved. For internal use only. Confidential & proprietary – may not be reproduced or distributed without written permission of Marriott International, Inc. RENAISSANCE HOTELS 7 WESTERN BUFFET LUNCH MENU 1 RENAISSANCE RAW & READY SALAD BAR SEAFOOD, MEATS and VEGETABLES Salad Leaves, Carrot, Celery, Sprout, Tomato Cherry, Beans, Red Onion, Pepper Crusted Beef Sirloin Steaks Cabbage, Cucumber, Sweet Corn, Bacon, Olives, Parmesan Cheese, Roasted Duck with Mixed Berry Sauce and Orange Pickled Vegetables, Croutons, Lemon Wedges Roasted potato with garlic and herb Buttered Seasonal Vegetables
Load more

Recommended publications
  • Budaya Kuliner Di Majalah Selera Periode 1981-1990 Skripsi
    PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI BUDAYA KULINER DI MAJALAH SELERA PERIODE 1981-1990 SKRIPSI Disusun untuk memenuhi persyaratan memperoleh gelar Sarjana Humaniora Program Studi Sejarah Emanuel Luis Kristian Andersen NIM 134314008 PROGRAM STUDI SEJARAH FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2020 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI BUDAYA KULINER DI MAJALAH SELERA PERIODE 1981-1990 SKRIPSI Disusun untuk memenuhi persyaratan memperoleh gelar Sarjana Humaniora Program Studi Sejarah Emanuel Luis Kristian Andersen NIM 134314008 PROGRAM STUDI SEJARAH FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2020 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI MOTTO TIDAK ADA KEBERANIAN, TIDAK AKAN ADA KEMENANGAN -SPONGEBOB SQUAREPANTS- iv PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI HALAMAN PERSEMBAHAN Skripsi ini saya persembahkan untuk kedua Orang Tua dan kakak saya yang tidak pernah lelah memberikan dukungan kepada saya saat saya terpuruk dan selalu memotivasi saya untuk bangkit dan dapat menyelesaikan skripsi ini. Skripsi ini juga saya persembahkan untuk penulisan sejarah mengenai kuliner di Indonesia. Terakhir, saya juga persembahkan skripsi ini untuk orang- orang yang selalu meremehkan saya, menjelek-jelekan saya, dan yang selalu bilang bahwa saya tidak akan bisa lulus. v PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Emanuel Luis Kristian Andersen, Sejarah Budaya Kuliner di Majalah Selera Periode 1981-1990. Skripsi. Yogyakarta: Program Studi Ilmu Sejarah, Fakultas Sastra, Universitas Sanata Dharma, 2020. Skirpsi ini berjudul Budaya Kuliner di Majalah Selera Periode 1981- 1990. Penelitian ini bertujuan untuk menjawab ketiga permasalahan. Pertama apa yang melatarbelakangi lahir majalah Selera berdiri dan menambah tentang penulisan kuliner tradisional serta budaya didalamnya. Kedua bagaimana majalah Selera mempromosikan kuliner didalamnya. Ketiga bagaimana majalah Selera memaknai minuman sebagai gaya hidup.
    [Show full text]
  • Cookbook Food Menu
    wAPPETIZER / KHAI VỊ w wBURGER AND SANDWICHw Carpaccio of beef with toasted pine nuts, rocket leaves, BÁNH MÌ BURGER VÀ SANDWICH parmesan cheese and capers Bò tái chanh kiểu Ý ăn kèm hạt thông nướng - 210 Steak sandwich - Grilled Australian sirloins on baguette with Smoked salmon - 100grm of smoked salmon with boiled egg, caramelized onion, aged cheddar, rocket and beetroot relish onion, capers, brown bread and horseradish cream served with hand cut fries Cá hồi xông khói dùng kèm trứng luộc, hành tây, nụ bạch hoa, Bánh mì bò Úc nướng ăn kèm hành tây nấu đường, pho bánh mì nâu và sốt kem cải ngựa - 210 mai, rau hỏa tiễn, sốt và khoai tây chiên - 230 Pumpkin, pine nut and goat cheese arancini served with fresh Wagyu burger - 150grm char grilled Wagyu beef burger on tomato sauce a toasted sesame bun with tomato, lettuce, onion, burger relish Sà lách bí đỏ, hạt thông phô mai sữa dê chiên với sốt cà chua - 190 and chunky hand cut fries Grilled Nha Trang squid with rock salt and green chili Ham bơ gơ bò Wagyu - 230 Mực Nha Trang nướng muối ớt - 170 Salad sandwich - Whole meal, multi-grain, baguette with Deep-fried Nha Trang seafood spring rolls choice of chicken, smoked ham, pastrami, turkey ham or Chả giò hải sản Nha Trang - 150 Italian salami and served with lettuce, tomato, onion, Prawns and pork rolls with homemade peanut sauce cucumber, grated carrot, beetroot, cheddar cheese Gỏi cuốn tôm thịt với sốt đậu phụng - 150 Bánh mì nguyên cám,bánh mì lúa mạch hoặc bánh mì Pháp Nha Trang crab cakes with chili mango salsa and balsamic kẹp thịt
    [Show full text]
  • Welcome to Al Sarab All Our Food Is Meant to Be Shared…
    Welcome to Al Sarab All our food is meant to be shared… …Sharing food at the table brings people together And enriches the culinary experience Sundowner Tapas 185 AED Served from 4pm till 630pm Borek Bruschetta Garlic Bread Arabic Hot Mezzah Arabic Cold Mezzah Cheese and Halal Cold Cuts Pickles Halloumi Fries Selection of Olives *All prices are inclusive of 07% Municipality fees, 10% service charge and 5% UAE VAT. Food described may contain Nuts (n), Vegetarian (v), Seafood (s) which in certain people can lead to allergic reactions. Please inform us for an alternative choice. Platters Cheese Platter (n) (v) 165 AED A selection of the finest cheeses, artisanal baguette, chutney, crackers, grapes Halal Charcuterie Platter (n) 165 AED Selection of halal charcuterie, fresh breads, chutney, grapes, nuts, dried fruits Cheese and Charcuterie Platter (n) 175 AED 3 types of cheese, 3 types of halal charcuterie, fresh breads, chutney, grapes, crackers, nuts, dried fruits Al Sarab Platter (n) 195 AED Moutable, hummus, lamb kibbeh, cheese sambosak, spinach fatayer, meat sambousek, falafel, pickles, tahina sauce, pita bread Cold Bites Hummus (v) 60 AED Crisp Arabic bread Labneh Tomato Skewers (v) 55 AED Chili garlic and herbs, crispy pita Waraq Anab (v) 60 AED Walnut lemon crumble Bruschetta (v) 70 AED Whole artisanal baguette, tomato, olives, fresh herbs, halloumi Prawn Cocktail (s) 75 AED Sumac pomegranate onion, lemon salt, cocktail sauce, watercress *All prices are inclusive of 07% Municipality fees, 10% service charge and 5% UAE VAT. Food described may contain Nuts (n), Vegetarian (v), Seafood (s) which in certain people can lead to allergic reactions.
    [Show full text]
  • Food Menu__Jalandhar
    P A P A W H I S K E Y B A R M E N U L E T T H E F E A S T B E G I N ............................................................ ............................................................ s i g n a t u r e c o c k t a i l s BLOOD & SAND THE LONDON WAY Thai ginger and thai chilli with bourbon whiskey Gin, peach, syrup, thyme and lemonade SEX ON THE BEACH Vodka, Orange Juice, Pineapple Juice, Peach, WHISKEY SOUR WITH A TWIST Cranberry Juice, Lemon Juice Egg white (Optional) and bitters mixed with bourbon whiskey and almond BOURBON ICE TEA Bourbon Whiskey, Orange Juice, Pineapple Juice, Peach, ROYAL PEG Cranberry Juice, Lemon Juice Infused whiskey with Bery's SCOTCH SALUTE Three types of whiskey, twisted with lemonade 425 and gingerale PAPA SWAG Bourbon whiskey with touch of gin, topped up with fizz pa pa w h i s k e y f u s i o n l i i ts (Regular 666 l Pitch er 21 11) ALL TIME FAVOU RITE LI IT ORANGE PEEL AND CLO VE LI IT Melange of five white spirits with Melange of five white spirits with infused Fresh leaves squizzed lime juice topped with coke orange peel and clove topped with lemonade. KOKU M LI IT PU RPLE LI IT A Melange of five white spirits flavored Melange of five white spirits with infused with tangy kokum and topped with lemonade blue tea flower and lime topped with lemonade HIBISCU S LI IT Melange of five white spirits with hibiscus and fresh ginger extract and topped with lemonade.
    [Show full text]
  • Studies on the Post-Mortem Changes in Shrimp and Prawn During Ice Storage: II
    Bangladesh]. Fish. Res., 4(1), 2000: 91-96 Studies on the post-mortem changes in shrimp and prawn during ice storage: II. Biochemical aspects of quality changes M. Kamal*, M.M. Rahman, L. Yasmin, M.N.Islam, M. Nurullah1and M.A. Mazid1 Department of Fisheries Technology, Bangladesh Agricultural Uriiversity, Mymensingh 2202, Bangladesh 1Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh *Cot7'esponding author Abstract Studies were conducted on biochemical changes in P. monodon and M. rosenbergii during ice storage. At the end of 10 days of ice storage, moisture and protein content of freshwater prawn slightly decreased from 78.34 to '77.35% and 18.46 to 17.10, respectively, while lipid and ash content slightly increased. The moisture, crude protein, lipid and ash content of one day ice stored tiger shrimp samples were 78.07, 18.06, 1.3 and 1.29% respectively. The protein composition of freshwater prawn immediately after killed were 36.51% sarcoplasmic, 44.63% myofibrillar, 8.12% stroma and 6.44% alkali soluble protein. At the end of 10 days of ice storage, sarcoplasmic and storma protein slightly decreased while there was little ot no changes observed in myofibrillar and alkali soluble protein. In case of one day ice stored tiger shrimp, the composition of protein were 35.32% sarcoplasmic, 46.29% myofibrillar, 7.86% stroma protein and 7.08% alkali soluble protein. At the end of 10 days in ice, sarcoplasmic protein decreased from 35.32% to 32.16% while there was slight change in other protein fractions. The TVB-N value of 1 day ice stored shrimp was 10.5 mg/100g of sample.
    [Show full text]
  • Appetizers Escargots
    Appetizers Escargots - Garlic cream 10.95 Jumbo Pacific Prawn Cocktail 11.95 Dungeness Crab Cocktail 19.95 Soup & Salads New England Clam Chowder 8.95 Lunch Salad - Seasonal greens, with vinaigrette dressing 5.95 with bleu cheese dressing 6.75 Caesar a La John’s 12.95 Baby Spinach Salad 12.95 Smoked bacon, chopped egg, tossed in our famous creamy bleu cheese vinaigrette dressing Bay Shrimp Louis 16.95 Roquefort Salad, bay shrimp, avocado 16.95 Jack LaLanne’s Favorite Salad 18.95 Seasonal greens, crab, shrimp, avocado, mushrooms, tomato tossed in our famous creamy bleu cheese vinaigrette dressing Dungeness Crab Louis 26.95 Sandwiches - All Accompanied by French Fries - Broiled Deluxe Burger 14.95 California Club House 14.95 Sliced chicken, bacon, lettuce and tomato Broiled New York Steak 17.95 Pasta Linguine Constantine 12.95 Cream, grated nutmeg and romano cheese Ravioli Primavera 12.95 Stuffed with spinach and cheese in a marinara cream Maine Lobster Ravioli 14.95 Herbed tomato cream Fisherman’s Pasta 17.95 Linguine, salmon, snapper, shrimp, mushrooms surrounded by mussels & clams in basil cream Eggs & Omelettes - All Accompanied by Vegetables and Mashed Potatoes - Joe’s Special 15.95 Ground beef, mushrooms and spinach Egg Benedict 15.95 Hangtown Fry 15.95 Oysters and strips of smoked bacon Featured in Gourmet Magazine Oysters Wellington 16.95 Creamed spinach, smoked bacon, baked in puff pastry on a bed of sherry cream The Lamplighter 25.95 Filet of sole stuffed with Dungeness crab and shrimp baked in lemon butter sauce From the Broiler
    [Show full text]
  • Good Ole Favorites
    Seafood Appetizers Seafood Platters Seafood Specialties Good Ole Favorites Seafood Gumbo Served with Fries, Coleslaw and Hushpuppies All specials served with Fries, Coleslaw and Hushpuppies Served with Fries, Coleslaw and Hushpuppies Cup Bowl Bubba’s “Shrimp Boat” Platter Seafood Medley Fresh Tuna Dip “Bubba Loves it!” Bubba’s famous shrimp cooked four ways! Grilled White Fish, Grilled Shrimp and a Grilled Crab Cake Topped with Fried Crab Claws Our Secret Shrimp Sauce Bubba’s Fried Shrimp Fried • Grilled • Boiled • Blackened Big shrimp fried to perfection ! Grilled Shrimp The Bubba Big Bubba Bubba’s “Fisherman Seafood” Platter Fresh Gulf Shrimp grilled with Bubba’s Special Spices Firecracker Shrimp Cup of Gumbo Popcorn Shrimp lightly dusted, fried and tossed in our spicy sauce Golden Fried Oysters Fried Oysters, Fried Shrimp, Gulf Oysters fried to perfection Fried Fish and Fried Crab Cake Shrimp and Gouda Grits All your favorites in one dinner! A Southern Tradition Fried Fish Platter Oysters on the Half Shell* Fresh Shrimp sauteed in a cream base with garlic and spinach. Served with Fries, Coleslaw and Hushpuppies 1/2 Dozen 1 dozen Served with our homemade Gouda Grits. The Bubba Big Bubba A Bubba Favorite! Large Fresh Boiled Shrimp Captain’s Platter 1/2 Pound 1 pound Crab Legs, Grilled Shrimp and Served Cold Chargrilled Mahi Mahi Crab Claw Dinner Crab Cake Dinner All You Care to Eat Served with Corn on the Cob, New Potatoes Tender Gulf claws seasoned and fried Fresh cakes seasoned with our Cajun Specials and Garlic Butter on the side golden brown. Creole Seasoning, sauteed on the grill Good Ole Appetizers and served with remoulade sauce.
    [Show full text]
  • Sands Menu1d Reprice-View Only
    BREA K FAST (served from 6am to 2pm) TAPA 430 SAND CHICKEN KIEV 430 Beef tenderloin in our special tapa marinade. Crispy boneless chicken breast stued Served with breakfast rice and your choices of egg. with garlic-herb butter. Served with ultimate mashed potato and steamed vegetables SWEET SPICY TUYO 290 Classic dried salty fish in our own sweet and THREE EGG OMELETS 290 spicy sauce, Served with fried eggplant, Served with hash brown and toast breakfast rice and your choice of egg ARROZ CALDO 290 DAING NA BANGUS 360 Rice porridge with tender chicken breast fillets, Pan-seared Bangus fillets with garlic lemon butter, hard boiled egg and famous adobo flakes Served with breakfast rice and your choice of egg DISCOVERY WAFFLES 290 Flavored with malunggay (moringa leaf) and pumpkin. Daing na Bangus Served with butter, jam and syrup CHAMPORADO “DAKOLATE” 290 Malagos dark chocolate and milk champorado Served with crispy dried palad fish SANDS LONGGANISA 370 2 pcs longganisa skewer served with breakfast rice and your choice of egg SANDS “CHINITO” 370 Crispy boneless chicken coated in a tocino glaze Served with breakfast rice and your choice of egg SANDS CHICKEN SALPICAO 370 Tender pieces of chicken breast marinated in our signature salpicao sauce, sautéed with mushroom. Served with breakfast rice and your choice of egg Rates are subject to prevailing government taxes and service charge SANDS OF THE PHILIPPINES PAMPAGANA PINAKBET 470 Filipino vegetable stew with shrimp, TOKWA’T BABOY 260 homemade bagoong and crispy pork bits Fried tofu, soy marinated pork belly, pig ears and fresh chili KILAWIN NA TANIGUE 390 Sinamak vinegar marinated kingfish with ginger, cucumber and red onion BABY CALAMARES 390 Seasoned with spices and aromatics, fried until crisp served with garlic aioli Pinakbet BAGNET 370 LAING 290 Crispy air dried pork belly with kamatis, Taro leaves in a sweet coconut cream, ginger, lemongrass , and chili.
    [Show full text]
  • Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation
    Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation Recommended Citation J. Honculada Primavera, "Shrimp Farming in the Asia-Pacific: Environmental and Trade Issues and Regional Cooperation", trade and environment, September 25, 1994, https://nautilus.org/trade-an- -environment/shrimp-farming-in-the-asia-pacific-environmental-and-trade-issues-- nd-regional-cooperation-4/ J. Honculada Primavera Aquaculture Department Southeast Asian Fisheries Development Center Tigbauan, Iloilo, Philippines 5021 Tel 63-33-271009 Fax 63-33-271008 Presented at the Nautilus Institute Workshop on Trade and Environment in Asia-Pacific: Prospects for Regional Cooperation 23-25 September 1994 East-West Center, Honolulu Abstract Production of farmed shrimp has grown at the phenomenal rate of 20-30% per year in the last two decades. The leading shrimp producers are in the Asia-Pacific region while the major markets are in Japan, the U.S.A. and Europe. The dramatic failures of shrimp farms in Taiwan, Thailand, Indonesia and China within the last five years have raised concerns about the sustainability of shrimp aquaculture, in particular intensive farming. After a brief background on shrimp farming, this paper reviews its environmental impacts and recommends measures that can be undertaken on the farm, 1 country and regional levels to promote long-term sustainability of the industry. Among the environmental effects of shrimp culture are the loss of mangrove goods and services as a result of conversion, salinization of soil and water, discharge of effluents resulting in pollution of the pond system itself and receiving waters, and overuse or misuse of chemicals. Recommendations include the protection and restoration of mangrove habitats and wild shrimp stocks, management of pond effluents, regulation of chemical use and species introductions, and an integrated coastal area management approach.
    [Show full text]
  • Pisco Y Nazca Doral Lunch Menu
    ... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
    [Show full text]
  • Valentines Menu 14022020
    VALENTINE’S MENU (February 14, 2020) 4 Course Set Menu available from 6pm to 9:45pm £45 including a glass of champagne or a glass of red/white wine or Valentine’s cocktail “Pasyon” Chef Jeremy’s special Hors d’oeuvre Soup SUAM NA HALAAN AT MAIS Clam broth served with roasted corn kernels and fried chili leaves Appetizers SAN MIGUEL CAMARON REBOSADO Sam Miguel beer battered deep fried shrimp served with Crab Fat Aioli or SOY BRAISED SAYOTE (V, VE) Fragrant soy braised chayote stuffed with tofu, spinach and cashews or SMOKED BANGUS PATE Creamy smoked milkfish on pandesal chips topped with hollandaise sauce Entremet Citrus sherbet with ginger bits Main Courses BISTEK KINILAW Grill-seared sirloin steak dressed in spiced cane vinegar and sisig vinaigrette or PORK BELLY HUMBA Visayan Braised pork belly cooked in soy sauce, vinegar and aromatics served with banana blossoms, peanuts and plantain or SEAFOOD BICOL EXPRESS Combination of prawns, squid, mussels and shrimp cooked in coconut milk and served with rice or RED PEPPER STUFFED WITH SPICY BIHON NOODLES (V,VE) Roasted red pepper stuffed with paprika spiced rice noodles and peanuts served with a peanut sauce Dessert UBE MOUSSE WITH WHITE CHOCOLATE Creamy dessert made with whipped egg whites and cream flavoured with purple yam and white chocolate or BAKED ALASKA Dulce de leche buttercream ice cream dessert covered with scorched meringue or CHAMPORADO Filipino chocolate rice pudding Coffee or Tea with Petit Fours A discretionary service charge of 12.5% will be added to your bill .
    [Show full text]
  • Sushi Menu Sushi Bar Combo Classic Rolls
    Spicy Sushi Rice Bowl / $23 Select chopped raw fish with assorted vegetables over steamed rice Sushi Bento Box / $25 Green Mussel (2pc), Seaweed Salad, Nigiri (3pc), Sashimi (6pc), Crunch Munch Roll 9326 Cedar Center Way All Side Sauces (2 oz.) / $0.75 Louisville, KY 40291 Phone: (502) 708-1500 www.sakeblue.com Classic Rolls Sushi Menu The MJ / $13 Spicy crawfish, fresh jalapeño, cream cheese, mozzarella cheese, spicy & eel sauce. Deep fried. Rainbow / $12 California roll with four kinds of fish fillets Snow Roll / $12 Spicy crab topped with salmon with wasabi sauce, crunch Sushi Bar Combo Fire Dragon / $13 Eel & cucumber topped with spicy tuna, sliced avocado, special hot sauce & soy sauce Heaven Roll / $11 Sashimi A / $20 Fried shrimp & cream cheese topped with mango, tuna with wasabi sauce & eel sauce 3 kinds of Sashimi, 3 pcs each Fried Shrimp / $11 Sashimi B / $28 Fried shrimp, crab, masago, avocado, cucumber, sweet soy sauce 4 kinds of Sashimi, 4 pcs each Crispy Dynamite Roll / $12 Sushi Combo A / $20 Spicy tuna, eel, asparagus, deep fried and topped with spicy mayo and 7pc sushi, Tuna Roll eel sauce Sushi Combo B / $29 California / $6 7pc sushi, 8pc Sashimi & Tuna Roll Crab, avocado, cucumber, masago (Spicy Crab $2) Sushi Combo C / $40 Dynamite Roll / $8 7pc sushi, 12pc Sashimi, California Roll, Cucumber Roll Five different kinds of fish tossed in spicy sauce Deluxe Combo / $60 Green Castle Roll / $12 12pc sushi, 15pc Sashimi, California Roll, Tuna Roll, Crunch Munch Tuna, salmon, green avocado. Wrapped with green soybean paper, white Roll sauce and green crunch Supreme Combo / $80 Cha-Cha / $13 20pc sushi, 20pc Sashimi, California Roll, Spicy Tuna Roll, Crunch Shrimp, crab, cream cheese, asparagus.
    [Show full text]