Tea Time Menu

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Pouchkine Lapsang Souchong Mélange Plaza Green tea with bergamot from A distinctive Chinese tea with large A particularly fruity tea flavoured with Calabria, citrus fruit and peels leaves smoked over a pinewood fire figs, grapes and quinces € Chunlun green jasmin tea Chunlun green tea Malesherbes Tea buds picked by hand in the highest Organic green tea, refreshing Sencha green tea flavoured with Selection of Angelo Musa’s signature pastries Sundaes montains Grand Yunnan passion fruit, peach and wild € strawberries Peach Melba A combination of strength and flavour and your choice of a fresh or hot drink Lundi light without bitterness Finest Earl Grey € Lemon oil and ginger Fresh strawberries and juice, vanilla ice cream White tip green tea scented with Grand Oolong bergamot from Calabre Brookie, vanilla ice cream and chocolate sauce € Semi-oxidised tea with beautiful whole Darjeeling Margaret’s Hope leaves and an earthy chestnut flavour € € Selection of ice cream and sorbet A large leaf tea smoked over a € (four scoops) pinewood fire Yin Zhen Ice cream: vanilla, chocolate, Greek yoghurt Pettiagalla with lime Assam BOP Rare tea from the Fujian Province A remarkably fruity tea with long Selection of Angelo Musa’s signature A strong, malty tea Brewing time: 10 minutes Sorbet: Strawberry, raspberry, apricot leaves, grown in Dimbula, Sri Lanka pastries with a Champagne cocktail Pastries Ceylan decaffeinated A decaf tea which can be enjoyed with € All about vanilla a slice of citrus fruit or a drop of milk Angelo Musa’s signature dessert Chocolate-caramel finger € € Strawberry pie, vanilla ice cream € Selection of Angelo Musa’s signature Lemon cream, fresh cherries € pastries with a croque Plaza or € a traditional club sandwich and a hot drink Raspberry verbena tartlet All our coffees are organic € € Selection of red berries and light cream € Espresso Homemade iced tea Filter coffee, americano, decaffeinated coffee € Freshly squeezed fruit juices € Cookies € Cappuccino, caffè latte € Fruit juices € Coca-Cola, Coke Zero, Sprite € Cakes € Mineral water – Hot chocolate € Mineral water – Viennese chocolate € La Terrasse Montaigne is open from 12 to 11 p.m. Lunch from 12 to 2.30 p.m - Tea Time from 3.30 to 7 p.m - Dinner from 7 to 11 p.m. When dining with us, we ask that you download the Tous Anti-Covid app and respect social distancing by limiting your movements around the restaurant. A face mask is required for anyone aged 11 or over when leaving your table, ordering and paying. Rooibos,camomile, lime tree Net prices are in Euros, including tax and service. Please note we cannot accept payments by cheque. verbena, fresh mint € If you suffer from any allergies or intolerances, please inform a member of the restaurant team upon ordering..

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Summer Inspiration Menu
SUMMER INSPIRATION MENU #TOSUMMERWITHLOVE WOLFGANGPUCKCATERING.COM DIVE INTO TRAY-PASSED HORSSummer D’OEUVRE Crispy Pork Belly and Lobster with Pickled Cypress Grove Goat Cheese Crostini with Mango on a Plantain Chip Pepper Cress and Heirloom Citrus Crab and Roasted Corn Salad with Finger Lime Tea Leaf Roasted Pork Samosa with and Avocado on Crunchy Romaine Red Chili Relish Tapioca Croquette with Roasted Banana, Tamarind Glazed Yam and Jalapeno Flatbread Coconut Vinegar and Fried Onion Grapefruit and Tequila Pulled Chicken in Grilled Guava Shrimp with Scallion Pesto Blue Corn Taco Chicken Shumai with Lychee BBQ Sauce Ahi Tuna Tiradito with Starfruit and Aji Amarillo Mini Taro Taco with Roasted Chicken and Cambodian “Lok Lak” Beef with Chili Glazed Peach Habanero Jam Heirloom Tomato and Taro Root Shell Tuna Tartare with Nam Pla Sauce and Cucumber Chili Relish WOLFGANGPUCKCATERING.COM #TOSUMMERWITHLOVE A SLICE OF SMALL PLATESParadise Mango Teriyaki Glazed Salmon on SERVED ON A COCONUT SHELL... Lemongrass Scented Black Rice Charcoal-Dusted Ahi Tuna Tataki with Grilled Pineapple, Yuzu Tapioca and Ginger Miso Sauce Hamachi Crudo with Blackened Citrus and Puffed Sushi Rice Grilled New York Steak with Wasabi Ponzu and Pickled Mama Lil Peppers Coconut and Lobster Curry Fried Rice with Passion Fruit Glazed Serrano Chili Crab and Avocado Louie with Fresh Horseradish Line Caught Swordfish, Passion Fruit Gelée, Chilled Cucumber Soup with Pineapple Espuma Bok Choy and Coconut Cilantro Gremolata Baby Mango with Thai Bird Chili, Chia Seed Lemongrass
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Celebrate Red Raspberries Year-Round
CELEBRATE RED RASPBERRIES YEAR-ROUND Bring the taste of summer to your menu year- “I became a school chef because it’s really a good marriage of my role as a registered dietitian and as a culinarian. I round with Washington Red Raspberry products. also saw the potential to further the school food program Find inspiration to add excitement to your by enhancing scratch cooking and other culinary aspects.” school menu. Red raspberries provide the taste Chef Garrett Berdan students love with the nutrition they need. JANUARY National Oatmeal Month, National Baking Month DAY HOLIDAY RECIPE IDEAS 01.13 National Peach Melba Day Peach melba with honey-raspberry sauce 01.15 National Fresh Squeezed Juice Day Raspberry mint lemonade (with squeezed lemons), raspberry orange juice 01.16 International Spicy Food Day Spicy chocolate raspberry frozen yogurt, spicy raspberry sauce (topping) 01.21 National Granola Bar Day Raspberry apple granola crumble, raspberry coconut granola, raspberry granola bars 01.23 National Pie Day Raspberry peach pie, mini PB and raspberry J pies, raspberry chocolate pie FEBRUARY National Snack Food Month DAY HOLIDAY RECIPE IDEAS 02.05 National Frozen Yogurt Day Raspberry and blackberry frozen yogurt, lemon raspberry frozen yogurt 02.09 National Pizza Day Chicken pizza with raspberry jalapeno sauce, raspberry and ham pizza 02.10 National Brownie Day Raspberry chocolate brownies 02.14 Valentine’s Day Raspberry chocolate mousse, raspberry crumble bars, raspberry cinnamon rolls, raspberry sugar cookies, raspberry cheesecake smoothie,
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F&B Production Campus Preparation Questionnaire
F&B PRODUCTION CAMPUS PREPARATION QUESTIONNAIRE 1. Name 10 heavy and 10 light equipments and mentioning the use of each. Equipments used in Grade Manger. 2. Name 5 great personalities of ancient times and recent years related to food production in the Hospitality Industry. 3. What are the different types of kitchen knives? State the parts of a knife. 4. List the different types of fuel used in the kitchen. 5. Name at least 10 different spices used in the kitchen. 6. Name 10 different cereals and pulses. 7. What is the difference between fats and oil? Name different fats and oils used in the kitchen. What is margarine and what are its constituents? 8. What is texture? What are the different types of textures? 9. Name 10 continental herbs commonly used in the kitchen. 10. Name 5 fruits tinder a) Tropical, b) Stone. c) Berries d) Citrus e) Dried f) Melons 11. Name 5 types of salad greens / lettuce commonly used. 12. Name 5 fruit vegetables. 13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich products? 14. Describe the classical kitchen brigade of both 5 star Continental & Indian hotel. 15. State the different methods of cooking with examples. 16. State different cuts of vegetables with dimensions. 17. Answer the following questions in details: 18. Define stuffing, Explain different types of stuffing. 19. Name the different types of stock used in the kitchen. State 10 golden rules for making good stock. Describe the process and duration in making the stocks.
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View Social Party Planner
SOCIAL MENU Selections PARTY PLANNER A-LA-CARTE Menu Offerings SOUPS Cream of Mushroom Soup | Porcini | Cream Cream of Asparagus Soup | Fresh Asparagus | Cream Caldo Verde Soup | Potato Puree | Sliced Chorizo | Collard Greens Shrimp Bisque | Shrimp | Crème Fraiche Potato Leek Soup | Chive Stracciatella Soup | Italian Classic Egg Drop | Parmesan Harvest Butternut Squash Soup | Butternut Squash | Crème Fraiche PASTA | RISOTTO Penne in Tomato Basil Sauce | Fresh Tomato Sauce | Basil Penne in Rose Sauce | Fresh Tomato Sauce | Cream Cheese Stuffed Tortellini | Boursin Lasagna | Bolognese | Sauce Parmesan | Fresh Pasta Penne Tortellini Duo Mushroom Risotto | Wild & Tame Mushrooms | Parmesan ENTREES* Grilled New York Striploin | Perfectly aged New York Striploin Prime Rib Au Jus | Rubbed with Rock Salt and Cracked Black Pepper| Slow Roasted Veal Marsala | Porcini | Marsala Wine Sauce Veal Piccata | Lemon White Wine Sauce | Capers Veal Franchese | Lemon Butter Wine Sauce Mediterranean Chicken Supreme | Roasted | Mediterranean Herbs Chicken Parmigiana | Breaded | Signature Tomato Sauce | Blend of Melted Cheeses Chicken Franchese | Sauteed Breast of Chicken | Lemon Butter Wine Sauce Grilled Salmon | Lemon Dill Sauce *All Entrée selections are accompanied with a choice of Mashed or Roasted Potatoes and Seasonal Vegetable SALADS* Mesclun Salad | Mixed Greens & Garnish | Signature House Vinaigrette Traditional Caesar Salad | Romaine | Parmesan | House made Herbed Garlic Croutons | Creamy Caesar Dressing Mediterranean Greek Salad | Blend of Peppers,
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2009 Tattersalls January Mixed Front Matter 1-32.Pmd
2009 January Select Mixed Sale Conducted by The Lexington Trots Breeders Association, LLC at The Meadowlands in East Rutherford, NJ starting at 10:00am Monday, January 19 Yearlings (Foals of 2008) 1 - 9 Broodmares & Broodmare Prospects 11 - 87 Stallion Shares & Breedings 89 - 111 “Magnificent Mares” 113 - 124 Racing Mares 4-Year-Olds & Older 125 - 169 2-Year-Olds (Foals of 2007) 171 - 178 Non-Record 3-Year-Olds 179 - 250 at time of consignment Record 3-Year-Olds 251 - 289 4-Year-Olds - Pacers with 1:54 records 291 - 333 & Trotters with 2:00 records 5-Year-Olds & Older - Pacers with 1:53 335 - 373 records & Trotters with 1:57 records 4-Year-Olds 375 - 418 5-Year-Olds & Older 419 - 436 Since 1892 Tattersalls - New York Office P.O. Box 2200, Briarcliff Manor, NY 10510 (914) 773-7777 • Fax (914) 773-1633 Website - www.tattersallsredmile.com e-mail - [email protected] Sale Day Only - 201-935-8500 1 Change of Address Form Please use this form to send us a change of address so you’ll never miss your Tattersalls Sales Catalog. Information: Name: Bus. Phone (w/Area Code): Home Phone (w/Area Code): Fax Phone (w/Area Code): Cell Phone (w/Area Code): e-Mail Address: Old Address: Address or P.O. Box: City: State or Province: Zip or Postal Code: Country: New Address: Address or P.O. Box: City: State or Province: Zip or Postal Code: Country: Fax this form to our NY office at 914-773-1633 or mail this form to: Tattersalls P.O. Box 2200 Briarcliff Manor, NY 10510 You can fill out our on-line form at www.tattersallsredmile.com/tsalls/changeofaddress.html 2 SUPPORT THE HARNESS RACING MUSEUM’S ROOSEVELT RACEWAY Legacy Project! Historic Roosevelt Raceway is the focus of a Harness Racing Museum three-phase project.
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Finishing Touches
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Pre-Order Form - Page 1 Slv CCIC 48Oz
Cedar Crest Ice Cream Account # : __________________ Order Lead Time: 48 Hours Prior to Delivery Day 7269 Hwy 60, Cedarburg, WI 53012 March 2021 e: __________________ Email your order to [email protected] Pre-Order Form - Page 1 Slv CCIC 48oz. Scrounds No. Qty Slv CCIC Custard Pints No. Qty Slv Breyers Pints No. Qty Slv Ben & Jerry's Pints No. Qty 3 After Dinner Mint 000301 6 Vanilla 000840 8 Butter Pecan 001227 8 Americone Dream 000900 3 Banana Split 000329 6 Caramel Cone 000841 8 Chocolate 001225 8 Boom Chocolatta 000902 3 Birthday Cake 000331 6 Dark Secrets 000846 8 Heath English Toffee 001223 8 Brownie Batter 000905 3 Black Cherry 000302 6 #Luv Peanut Butter 000842 8 Oreo 001220 8 Cannoli 001008 3 Blue Moon 000303 6 Strawberry Cheesecake 000843 8 Reese's PB Cup 001228 8 CC Cookie Dough 000922 3 Blueberry Waffle Cone 000304 6 Butter Pecan 000844 8 Strawberry 001226 8 Cherry Garcia 000912 3 Butter Pecan 000305 6 Mint Mack Island Fudge 000845 8 Vanilla 001224 8 Choc Carm Cheezcke 000929 3 Caramel Collision® 000306 *** CCIC Sorbet Pints *** *** Breyers 48oz. *** 8 Choc Fudge Brownie 000914 3 Choc Chip Cookie Dough 000308 6 Raspberry 000860 6 Butter Pecan 001273 8 Choco Milk & Cookies 000937 3 Chocolate 000307 6 Lemon 000861 6 Chocolate 001274 8 Chocolate Chip Core 000942 3 Chocolate Malt 000310 6 Mango 000862 6 French Vanilla 001272 8 Chocolate Shake It 000933 3 Chocolate PB Swirl 000311 *** CCIC Round Pints *** 6 Heath Toffee 001279 8 Chocolate Therapy 000926 3 Coconut Explosion 000312 6 Amaretto Mack Island 000780 6 Mint
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Catering Banquet Menus GENERAL INFORMATION
Catering Banquet Menus GENERAL INFORMATION Contact Information Please contact the Catering Department at 651-228-3886 Security The Saint Paul Hotel does have full-time security. The Saint Paul Hotel or email [email protected]. Visit our website at saintpaulhotel.com. reserves the right to inspect and control all functions. Prices The catering prices listed on our catering menus are current. However, due to Entertainment and Outside Vendors The Saint Paul Hotel must be notified of all market conditions, these prices are subject to change. A price will be confirmed entertainment and outside vendors for events. All vendors must enter and exit through to you 30 days prior to your event with subsequent changes occurring the Hotel Loading Dock only. They must check-in with the Security Office upon arrival. only under extreme market conditions. Prices do not include 7.875% Food Tax, The Saint Paul Hotel reserves the right to regulate the volume of any entertainment in 10.375% Liquor Tax , 22% Service or 3% Administrative Charge. our event spaces. Hours of entertainment may be limited, or restricted, depending on event location. Outside entertainment and vendors can be arranged through The Saint Room Rental Fee or Food and Beverage Minimum A Room Rental and/or Paul Hotel. A copy of all outside vendor contracts must be supplied to The Saint Paul Food and Beverage Minimum is assigned to each banquet room. Please consult your Hotel. Client will be assessed a $100 labor fee should client’s entertainment or vendors Sales Manager for your room charges. require additional power. Guarantees It is necessary that the guaranteed number of guests be confirmed to the Photography I hereby grant The Saint Paul Hotel and its legal representatives the Hotel by 10:00am, three business days prior to the event.
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Ine Tree Sales Co...-.---'"
INE TREE SALES CO. ..-.---'" & Maine Standardbred Breecle Cumberland Racew'ay Horses Cumberland, Maine And 1~~, Equipmen Monday, September 2010 10:00 A.M. Tack 1:00 P.M. IHorses d Sale Featuring Maine Sire Stakes WE!anlings, gs, 2 &3 YR. aids, Broodmares and Ruce Horses Catalog closes August 13, 2010 u plement Entries accepted until August 27,2010 Send Entries to: PINE TREE SALES CO. 276 Hanson Ridge Road Springvale, nftE 04083 Auctioneer Carlton Chamberlin, Manager AuC#1393 Phone/Fax (207) 324-4681 or E-mail pinetreesale(!ygmail.com Carl Becke [email protected] Barbecue Pedigrees 11 :30-12:30 Compliments of MBSOA Consigned by William Varney, Bangor, ME 1 PEMBROKE COWBOY 2,Q2:14.3h-'10 (Maine& New England Eligible) First foal from ALOHA HALL 3,1 :57, half sister to HANKO ANGUS 4,1:54 ($1 ,207,486), ACE HIGH HALL 3,Q1 :54,3 ($267,195), NORSE HALL 3,1 :57.4 ($102,540), etc, LINDY LANE 3,1:53 VALLEY VICTORY 3,1:55.3 L1NDILANA 3,02:03 BOY BAND CLASSIC CASETTE FLORIDA PRO 3,1:55 CASTOFF PEMBROKE COWBOY BAY GELDING Foaled 2008 STRIKING SAHBRA 3,1:56 SUPERGULL 3,1:53.3 SUPREME SAHBRA ALOHA HALL 3,1 :57 ANGUS BONEMAR BONEFISH 3,1:58.1 MARTHA'S CROWN 4,02:00.4 By BOY BAND. Full or half brother to 11 winners, including 1:54 sire GIANT HIT 3,1:54.2, and CAYSTER 4,1:55 ($530,451), etc. Oldest now 4, sire of BAD BOY BILLY 4,1:56.1h-'10, UP TEMPO 4,1 :56.4h-'1 0, THEBANDFROMBOSTON 4,Q1 :57.1-'10, KANALLA BELLA 3,2:01 h, QUINN QUICKLY 3,2:01.2h, PEMBROKE BANDITO 4,2:01.4h-'10, YES YES YES 2,2:05.1h, etc.
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Celebrations & Occasions
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February 24, 2004 This Is to Certify That the Following Products, Listed Under
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Flavor Descriptions
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