DOCSLIB.ORG

SMI-Winter Food Menu Update 12/10/2018 09:56 Page 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SMI-Winter Food Menu Update 12/10/2018 09:56 Page 1 SMI-Food Menu Update_v7.qxp_SMI-Winter Food Menu Update 12/10/2018 09:56 Page 1 Pizza Deal Pizza Deal Please Order Food At The Bar Please Order Food At The Barr Pizza & Wine Offer : 2 Not So Large pizzas, 2 toppings and a bottle of Pizza & Wine Offer : 1 Not So Large pizza with 2 toppings white, red or rosé house wine £25.95 and a pint of selected beer, Monday-Sunday 6pm-7pm | Takeaway Available 175ml of house wine or selected soft drink for just £13.95 Monday-Saturday 12pm-2.30pm & 6pm-7pm | Takeaway Available Breads The Mains Pizza Menu Ciabatta with Olive Oil and Balsamic Vinegar £4.95 Monday to Friday 12pm-2.30pm & 6pm-9pm Saturday 12pm-9pm Monday to Friday 12pm-2.30pm & 6pm-9pm Saturday 12pm-9pm Garlic Bread £4.95 28-day old Mature British Rump Steak £19.95 Our pizza dough is made fresh daily and served thin Caramelised Onion Garlic Bread £5.95 230g of Beef Rump with roasted beef tomato, baked field mushroom, homemade onion rings and fat chips. and crispy with our homemade tomato sauce and mozzarella. Mozzarella Garlic Bread £6.95 Peppercorn sauce or Stilton sauce - £2.95 each Traditional Mozzarella & Tomato Sauce Pizza Stilton Garlic Bread £6.95 Beer Battered Haddock and Chips £13.95 Not So Large: £8.95 | Large: £9.95 Dough Balls and Garlic Butter £5.95 Beer battered haddock and chips, homemade minted mushy peas and tartare sauce. Please choose your own toppings from the list below : Smoked Bacon and Honey Dough Balls £6.95 Steak and Frites (GF) £14.95 Mini Sirloin (170g) with French fries and peppercorn sauce. Game Casserole with Herbed Dumplings £14.95 £1.25 Toppings Slow cooked Pheasant, Venison and Rabbit in a rich gravy with celery and carrots Baby Leaf Spinach | Garlic | Green Pesto | Mixed Peppers | Pineapple Nibbles For The Table topped with herbed dumplings accompanied by creamy mash and seasonal vegetables. Onions | Mushrooms | Free-Range Egg | Fresh Basil | Spring Onions Beef Bourguignon (GF) £14.95 Fresh Rocket | Sweetcorn | Caramelised Onion | Black Olives Monday to Friday 12pm-2.30pm & 6pm-9pm Saturday 12pm-9pm KNEAD farm Lincoln red beef cooked in a rich red wine sauce with shallots, smoked bacon and mushrooms with dauphinoise potatoes, braised red cabbage Mixed Chillies | Jalapeño | Capers | Tuna Half a Nelson Pork Pie and Mustard £4.95 and rainbow carrots. Camembert, Chutney and Sourdough (V) £8.95 Tallington Lamb, Pea, Mint and Ale Pie £14.95 Yorkshire Puddings and Dipping Gravy £4.95 Minced Tallington Lamb and garden peas cooked in a rich ale gravy with buttered £1.50 Toppings greens and roasted carrots and creamy mash potato. Pigs in Blankets with Mustard Mayonnaise £7.95 Artichoke | Mature Cheddar | Sliced Chorizo | Sausage | Pepperoni KNEAD Farm Lambs Liver and Onion Gravy (GF) £12.95 Mozzarella | Chicken | Colston Basset Stilton | Piri Piri Chicken | Goats’ Cheese Beetroot Falafel with Tzatziki (V) £6.95 Pan fried Lambs liver with bubble and squeak, savoy cabbage, crispy bacon and onion gravy. Anchovies | Smoked Bacon | Kofta Kebab | Traditional Ham | Halloumi Lamb Kofta or Beetroot Falafel (V) £14.95 Sun Blushed Tomatoes | BBQ Pulled Pork | Duck | Feta Honey glazed flat bread topped with Tallington Lamb Kebab or Beetroot Falafel, hummus Smith’s Sharing Board and feta with coriander, red pepper and olive salad served with tzatziki and lemon oil. Gluten free bases are available Saag Aloo Pie (V) £14.95 Monday to Friday 12pm-2.30pm & 6pm-9pm Saturday 12pm-9pm Sweet potato and Maris Pipers, spinach, makhani sauce, smoked red pepper, ras-el-hanout, cumin, Kalonji seeds, garam masala and coriander accompanied by yellow lentil Dhal, Pubs Board £25.95 curry sauce and buttered greens. The Knead Signature Pizza Local pork pie, mini garlic dough balls, pulled pork Wild Mushroom and Tarragon Risotto (V) (GF) £12.95 Not So Large: £12.50 | Large: £13.95 bruschetta with BBQ sauce, pigs in blanket, Yorkshire Wild mushroom and tarragon risotto with pea shoots and parmesan. puddings and dipping gravy. Pan fried Sea bass £14.95 Roasted duck breast, spring onions and cucumber on Pan fried fillet of sea bass with sauteed potatoes and pea and mint puree. a hoisin sauce base, topped with mozzarella. Smith’s Burger £13.95 Sides Served with homemade onion rings, crunchy little gem lettuce and beef tomato in Smith’s Calzones – £13.95 a toasted brioche bun with French fries. Piri Piri Chicken: Spicy chorizo, mixed peppers and mozzarella. Onion Rings £3.95 | French Fries £3.95 | Fat Chips £3.95 Add Cheddar / Stilton or Bacon - £1.50 Rosemary and Garlic Potatoes £3.95 | Seasonal Vegetables £3.95 Pan fried Chicken and Wild Mushrooms £14.95 Red Poll Beef: Blue cheese mushrooms and spinach. Pan fried chicken breast, wild mushrooms, spinach & white wine cream sauce, Cheesy Chips £4.95 | Mixed Salad £3.95 fondant potatoes and buttered greens. Lamb Kofta: Harissa, feta cheese and caramelised onions. If you require information on allergens within our dishes please ask a member of staff. V = Vegetarian | GF = Gluten Free Smith’s Of Bourne, 25 North Street, Bourne, PE10 9AE | t. 01778 426819 | [email protected] | kneadpubs.co.uk SMI-Food Menu Update_v7.qxp_SMI-Winter Food Menu Update 12/10/2018 09:56 Page 2 Baguette Offer Champagne Red Wines 125ml Bottle 175ml Bottle Any 2 baguettes for £11 Moët et Chandon, Brut Imperial, France, Champagne, NV (12%) - £50.00 Sangiovese Merlot Rubicone IGT, Fonte della Vigna, Italy, Emilia Grapes: Chardonnay, Pinot Noir/Meunier- 100%. Notes: Brut Imperial is a balanced Romagna, 2017 (13%) £4.10 £16.25 Monday-Friday 12pm-2.30pm assemblage of the three vine varieties disclosing a succession of elegant and Grapes: Merlot- 30%, Sangiovese- 70%. Notes: Intense red ruby color, with violet hue. harmonious sensations, a fresh maturity, supple and refined lines, inspiring well-being Intense and complex nose of cherry, blackberry, violet, sweet spice and dye flowers, and an emotion which is appreciated and shared. with light oaky hint. Gentle and charming on the palate, with smooth tannins, proper freshness, and delicious mineral finish. Moët et Chandon, Rosé, France, Champagne (12%) - £67.00 Baguettes Grapes: Chardonnay- 20%, Pinot Meunier- 40%, Pinot Noir- 40%. Notes: Pink with Cable Crossing Shiraz, Growers Wine Group, South Eastern Australia, Monday-Friday 12pm-2.30pm & Saturday 12pm-5pm amber highlights. A lively, intense bouquet of red fruits (wild strawberry, raspberry, 2017 (14%) £4.40 £17.50 cherry) floral nuances of rose a slight hint of pepper. Juicy, persistent intensity flavours Grapes: Shiraz- 100%. Notes: This powerful Shiraz is full of ripe plum and blackberry All served cold on white or brown baguettes with salad and coleslaw. of berries (strawberry, raspberry, redcurrant), fleshy and firm with peach and a subtle aromas, has a fleshy palate and with a very pleasant peppery finish. note of menthol. Chicken, bacon and mayonnaise £6.95 Petit Cabernet Sauvignon, Ken Forrester Wines, South Africa, Western Cape, 2018 (13.5%) £4.75 £18.95 English cheddar and ham £5.95 Sparkling Wines Grapes: Merlot- 42%, Cabernet Sauvignon- 58%. Notes: A youthful, fresh Bordeaux- Ham and tomato £5.95 125ml Bottle styled blend showing plums and spiciness. Very accessible with a smooth and balanced texture. Crayfish and marie rose sauce with baby gem lettuce £6.25 Prosecco Extra Dry, Fiol, Italy, Veneto, NV (11%) £4.75 £27.50 Don David Malbec, El Esteco, Argentina, Salta, 2017 (14%) £4.95 £19.95 Grapes: Glera- 100%. Notes: Pale lemon colour with a typical bouquet reminiscent of Cheddar and farm house pickle (v) £5.95 Grapes: Malbec- 100%. Notes: A medium-full bodied wine with notes of cooked plums, wisteria flowers, acacia and also mature crab apple. Fresh, lively and appealing with prunes and violets. Well balanced with soft tannins & notes of red fruits & hints Tuna, sweetcorn and mayonnaise £5.95 slightly sweeter notes on the palate. This inviting Prosecco is the ideal sparkling wine of chocolate. Brie and cranberry (v) £6.50 to bring bubbles to your everyday life! Rioja Crianza, Ramón Bilbao, Spain, Rioja, 2015 (14%) £4.95 £19.95 Smoked salmon and cream cheese £6.95 Grapes: Tempranillo- 100%. Notes: Medium intensity of aromas with fresh dark fruit, Hummus, sundried tomato and red onion (v) £5.75 White Wines such as blackberries and blackcurrants. Hints of blackberry yoghurt. Ruby red with 175ml Bottle some signs of youthfulness in the form of violet hues. Medium depth of colour. Trebbiano Rubicone IGT, Fonte della Vigna, Italy, Emilia Pinot Noir, MadFish, Western Australia, 2016 (13.5%) £6.25 £24.95 Open Sandwiches - £9.95 Romagna, 2017 (12%) £4.10 £16.25 Grapes: Pinot Gris - 1%, Muscadet - 2%, Shiraz - 7%, Pinot Noir - 89%. Notes: Grapes: Chardonnay - 30%, Trebbiano - 70%. Notes: The colour is straw-yellow with A bouquet of damask rose, cherry and spice. Vibrant and succulent cherry fruit with underlying savoury mushroom notes fill the palate. This wine has a silky texture, a fine Monday to Friday 12pm-2.30pm, Saturday 12pm-5pm light greenish hue. Intense aroma, with tropical fruit and flowers. On the palate it is structured and full bodied, smooth, and well balanced. thread of acidity and soft mouth filling tannins. Served on toasted bloomer with French fries. Sauvignon Blanc, Los Tortolitos, Chile, Central Valley, 2016 (13%) £4.15 £16.50 Grilled rump steak (cooked pink) with crispy onions, wholegrain mustard Grapes: Sauvignon Blanc - 100%. Notes: Pale straw yellow in colour. Aromas of lime Rosé Wines and grapefruit core, surrounded by passion fruit notes. Crisp and juicy in the palate, mayonnaise and roasted cherry tomatoes. 175ml Bottle with lime, pear and herbal flavours in delicate balance, with a soft finish.
Load more

Recommended publications
  • Escape Froméire
    Escape From Éire Jennylynd James Copyright © 2013 Jennylynd James All rights reserved. DEDICATION This book is dedicated to my parents Gloria and Kenneth James for their years of nurturing and patience helping me to develop my talents. Jennylynd James FOREWORD This book chronicles misadventures during a six and a half year stay in the Republic of Ireland. How did a person of Caribbean descent end up living and working in Ireland? It all began in 2004, when I left a lucrative food industry position in posh Westlake, California and travelled to Europe to get unique international experience in the food industry. I had interviewed for numerous positions in the United Kingdom, with no success. Then, by a stroke of luck, I managed to get an interview in Dublin. An Irish company recruiting for their UK office spotted my resumé and contacted me about a new Technical Manager’s post in their Dublin office. They flew me to Dublin for the interview and I was hired. After working with the company for a year and a half, I discovered the job was not what I expected. I then took off on another unique adventure starting my own food business. The Celtic Tiger was at its height. Irish were spending and travelling more than ever before. The sudden prosperity and affluence led people to expand their food tastes, well beyond the traditional meat and potatoes. I took advantage of this newfound interest in food and started a business to promote Caribbean food in Ireland. Running my business led me off the beaten track to many farmers markets, agricultural shows and food fairs.
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • To View Online Click Here
    GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people.
    [Show full text]
  • Menu-EN-2017-2018.Pdf
    menu 2017 2018 Our mission: Taking parts of your event for over 25 years! From season to season, new tendencies emerge for everyone’s greatest pleasure. For Julien-Leblanc Catering, 2018 will be a discovery of new flavours inspired by the tables of the world. As creators of social events, our mission is to have you discover new culinary tendencies propitious for your gatherings may they be with friends, family or in the work place. De saison en saison, de nouvelles tendances se dessinent Julien-Leblanc’spour le plus grand plaisirseasoned de tous. and profes- Pour Julien-Leblanc Traiteur, l’année 2010 se veut une découverte sionalde nouvelles team saveursis going inspirées to be des the tables ingredient du monde. thatCréateur will make d’événements a difference rassembleurs, in your notre event. mission est de vous faire découvrir de nouvelles tendances culinaires, propices aux rencontres tant amicales, familiales que d’affaires. L’équipe chevronnée et professionnelle de Julien-Leblanc Traiteur se veut l’ingrédient qui fera la différence pour votre événement. MENU 2010 BREAKFAST PLANS 3 À LA CARTE 4 COLD DISHES 6 TAILORED PACKAGES 7 MAIN COURSE SALADS 9 HOT BUFFETS 10 CANAPÉ PACKAGES 12 CANAPÉS 14 THEMED FOOD STATIONS 17 SANDWICH MENU 18 De saison en saison, de nouvelles tendancesSALAD se dessinent MENU 19 pour le plus grand plaisir de tous. Pour Julien-Leblanc Traiteur, l’année 2010ADDITIONAL se veut une découverte SERVICES 21 de nouvelles saveurs inspirées des tables du monde. Créateur d’événements rassembleurs, notre mission est de vous faire découvrir de nouvelles tendances culinaires, propices aux rencontres tant amicales, familiales que d’affaires.
    [Show full text]
  • National Dish
    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
    [Show full text]
  • The Use of Food and Diet to Manage and Control Type 2 Diabetes in South Trinidad: Intersections of Contemporary Medicine, Folk Medicine, and Every Day Experience
    The Use of Food and Diet to Manage and Control Type 2 Diabetes in South Trinidad: Intersections of Contemporary Medicine, Folk Medicine, and Every Day Experience by Chantelle Ramsundar A Thesis presented to The University of Guelph In partial fulfillment of the requirements for the degree of Master of Arts In Public Issues Anthropology Guelph, Ontario, Canada © Chantelle Ramsundar, March 2018 i ABSTRACT THE USE OF FOOD AND DIET TO MANAGE AND CONTROL TYPE 2 DIABETES IN SOUTH TRINIDAD: INTERSECTIONS OF CONTEMPORARY MEDICINE, FOLK MEDICINE, AND EVERY DAY EXPERIENCE Chantelle Ramsundar Advisor: University of Guelph, 2018 Dr. Elizabeth Finnis Committee member: Dr. Hannah Tait Neufeld In this thesis, I examine how type 2 diabetes is managed and treated globally in a country defined as an “emerging economy”. In areas of new development, while contemporary medical treatments are more universally accepted, such as prescribed medication, folk medical treatments can still be more accessible to specific areas. Foods, and access, are important variables to take into consideration when discussing the treatment of type 2 diabetes, thus making it a focus of my argument. I argue that the conceptualization of diabetes in Southern Trinidad is influenced by folk beliefs of disease and the human body, and that conversely, the treatment measures provided to those who are diagnosed are reflective of North American ideas of prescription medication and treatment (such as diet and exercise). What this does is create a dissonance between what is “good” versus “bad” for the human body, with variables attached to identity at the centre of the conflict such as gender, culture, food, and memories.
    [Show full text]
  • Potato - Wikipedia
    8/16/2018 Potato - Wikipedia Potato The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato may be applied to Potato both the plant and the edible tuber.[2] Common or slang terms for the potato include tater and spud. Potatoes have become a staple food in many parts of the world and an integral part of much of the world's food supply. Potatoes are the world's fourth-largest food crop, following maize (corn), wheat, and rice.[3] Tubers produce glycoalkaloids in small amounts. If green sections (sprouts and skins) of the plant are exposed to light the tuber can produce a high enough concentration of glycoalkaloids to affect human health.[4][5] In the Andes region of South America, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish. Wild potato species can be found throughout the Americas from the United States to southern Chile.[6] The potato was originally believed to have been Potato cultivars appear in a variety of domesticated independently in multiple locations,[7] but later genetic testing of the wide variety of cultivars and wild colors, shapes, and sizes. species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated approximately 7,000–10,000 years Scientific classification [8][9][10] [9] ago. Following millennia of selective breeding, there are now over a thousand different types of potatoes.
    [Show full text]
  • Saint X, in 1995
    Downloaded from https://www.studycrux.com Downloaded from https://www.studycrux.com Downloaded from https://www.studycrux.com Begin Reading Table of Contents About the Author Copyright Page Downloaded from https://www.studycrux.com The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: us.macmillanusa.com/piracy. Downloaded from https://www.studycrux.com For M & E Downloaded from https://www.studycrux.com INDIGO BAY Downloaded from https://www.studycrux.com BEGIN WITH AN AERIAL VIEW. Slip beneath the clouds and there it is, that first glimpse of the archipelago—a moment, a vista, a spectacle of color so sudden and intense it delivers a feeling like plunging a cube of ice in warm water and watching it shatter: the azure sea, the emerald islands ringed with snow- white sand; perhaps, on this day, a crimson tanker at the edge of the tableau. Come down a bit lower and the islands reveal their topographies, valleys and flatlands and the conic peaks of volcanoes, some of them still active. There is Mount Scenery on Saba, Mount Liamugia on Saint Kitts, Mount Pelée on Martinique, the Quill on Saint Eustatius, La Soufrière on Saint Lucia and also on Saint Vincent, La Grande Soufrière on Guadeloupe’s Basse-Terre, Soufrière Hills on Montserrat, and Grande Soufrière Hills on tiny Dominica, which is beset by no fewer than nine volcanoes.
    [Show full text]
  • A Research Paper Submitted in Partial Requirements for HUEC 3012 of the University of the West Indies
    A Research Paper Submitted in partial requirements for HUEC 3012 of The University of the West Indies Title: High-fat food Consumption, Physical inactivity and other selected risk factor for Cariovascular Disease among the Students of the University of the West Indies, St. Augustine Campus Student Name: Kernella Thomas Project Supervisor: Dr. Patricia Dyett Year Submitted: Department of Agricultural Economics & Extension Faulty of Food and Agricultural HIGH-FAT FOOD CONSUMPTION, PHYSICAL INACTIVITY AND OTHER SELECTED RISK FACTORS FOR CARDIOVASCULAR DISEASE AMONG THE STUDENTS OF THE UNIVERSITY OF THE WEST INDIES, ST AUGUSTINE CAMPUS A Research Paper Submitted in Partial requirements for HUEC 3012 Of The University of the West Indies KERNELIA THOMAS ID: 809002237 PROGRAM: HUMAN NUTRITION AND DIETETICS SUPERVISOR: DR. PATRICIA DYETT ACKNOWLEDGEMENTS The researcher would firstly thank Almighty God for making completion of this project possible, for without Him it could not have been possible. Gratitude must also be given to the supervisor, Dr. Patricia Dyett, for the continued guidance and support throughout the entire project. Addition the researcher would like to say thanks to the statistics tutors who provided assistants in developing and interpreting the statistical analyses used. To the Department of Agriculture Economic and Extension, the researcher must show gratitude, for being gracious in providing the equipment to be used for testing. Finally, thanks must be given to each student who willingly participated in the study. Table of
    [Show full text]
  • Homemade Soups/ Domowe Danie
    Homemade Soups/ Domowe Danie PLU CODE DESCRIPTION Weight/Fixed PRICE 1204 BBQ PULLED PORK Weight $ 5.99 1205 BBQ PULLED PORK SANDWICH Fixed Price $ 2.99 1047 BEEF IN HORSERADISH SAUCE Weight $ 7.99 1191 BEEF IN MUSHROOM SAUCE Weight $ 7.99 1183 BEEF IN RICH WINE SAUCE Weight $ 6.99 1033 BEEF MEATBALLS Weight $ 6.99 1104 BEEF ROLL Weight $ 7.99 1061 BEEF STROGANOFF Weight $ 6.99 1034 BEEF W/SKD CHEESE & CARMALIZED RED ONIONS Weight $ 6.99 1143 BLOOD SAUSAGE KIESZKA Weight $ 4.99 1095 BOILED SLICED POTATO W/ DILL Weight $ 2.99 1007 BONELESS CHICKEN LEGS STUFFED W/CARROT, MUSHROOM & BELL PEPPERS Weight $ 7.99 1062 BONELESS CHICKEN THIGH W/ VEGGIES Weight $ 5.99 1010 BOURBON BBQ RIBS Weight $ 6.49 1031 BRAISED BEEF PATTY W/ ONION Weight $ 6.99 1025 BREADED CHICKEN Weight $ 6.99 1011 BREADED PORK CHOPS Weight $ 6.99 1024 BREADED ROLLS W/MUSHROOM & SAUERKRAUT KROKIETY Weight $ 4.99 1149 BREADROLL W/HAM CHEESE MUSHROOM KROKIETY Z SZYNKA SEREM I Z GRZYBKAMI Weight $ 5.99 1198 BRETON STYLE BEANS FASOLKA PO BRETONSKU Weight $ 2.59 1170 BROCCOLI IN CHEESE SAUCE Weight $ 4.99 1141 BUCKWHEAT W/VEGETABLES Weight $ 3.99 1199 CHICKEN A'LA PIZZA Weight $ 6.99 1192 CHICKEN BREAST STUFFED WITH CHEESE & SPNACH Weight $ 6.99 1168 CHICKEN CUTLET W/VEGGIES Weight $ 6.99 1032 CHICKEN DE VOLAILLE Weight $ 7.99 1026 CHICKEN DRUMSTICKS/LEGS Weight $ 3.59 1128 CHICKEN JELLY Fixed Price $ 3.99 1111 CHICKEN KEBAB W/ VEGETABLES Weight $ 7.99 1167 CHICKEN LEG W/PESTO, MOZZARELLA & TOMATO Weight $ 6.99 1080 CHICKEN MARSALA Weight $ 6.99 1088 CHICKEN MEATBALLS Weight
    [Show full text]
  • 20192018 20192018
    20192018 20192018 For thirty years now, the creative team at Julien-Leblanc Traiteur has been leading the trend in Montreal’s event landscape. Every day, the members of our team surpass themselves to make your events burst with flavour and excitement. Our passion for regional fare has been a driving force in partnering with local suppliers, guarantee- ing freshness you can taste. In our 12,000-square-foot facility, our culinary artisans develop new concepts and innovative recipes that will surprise your senses and please your palate. Experience our savoir-faire! BREAKFAST PLANS 5 À LA CARTE 6 COLD DISHES 8 TAILORED PACKAGES 10 MAIN COURSE SALADS 11 HOT BUFFETS 12 CANAPÉ PACKAGES 15 CANAPÉS 16 THEMED FOOD STATIONS 19 SANDWICH MENU 21 SALAD MENU 22 ADDITIONAL SERVICES 23 514 937.0698 Served buet-style for a Breakfast Plans minimum of eight people STMICHEL $10.25 NOUVEAU ROSEMONT $18.00 Fresh orange juice VEGAN AND GLUTENFREE Breakfast bread (choose among our selection p. 6) **Orders for fewer than 10 people, add $1 per person** **24-hour notice required** Mini butter croissants (2 p.p.) and assortment of jams Fresh orange juice Fresh fruit platter Fresh fruit platter Double chocolate mini wae ROXBORO $12.50 Sweet potato and apple latke with sautéed spinach Fresh orange juice and fauxmage gratin Assortment of mini viennoiseries (2 p.p.) Pouding au chia noix de coco et érable, compotée Breakfast bread (choose among our selection p. 6) de framboises citronnée Mild Cheddar wedges served with grapes Fresh fruit platter HOMA $20.00 Rental of chang dishes not included Delivery and installation starting at $40 MILE END $13.75 Fresh orange juice Fresh orange juice Vanilla yogourt cup, raspberry compote Assortment of mini viennoiseries (2 p.p.) with lemon, coconut crumble with dark chocolate bits Scrambled eggs with choice of toppings : Breakfast bread (choose among our selection p.
    [Show full text]
  • Potato Project
    Potatoes By Fia, Emma, Sophia, James and Nikolas 17/5/21 Acorestic poem P otaotoes salad is onion’mayonaoise and potatoes mashed Organic potato is an potato that is organically grown Taytos are an Irish Tayto brand Aloo pie is potato and mince mashed together Tater tots are a potato dish Oliver salad is are an salad mixed with raw potatoes Everything mixed with potato Salt potatoes are a potatoes cooked in oil Easy Shepherds Pie part 1 Ingredients: 1 and a half to 2 pounds of potatoes, peeled and quartered 8 tablespoons (1 stick) of butter 1 medium onion, chopped 1 to 2 cups of vegetables- diced carrots, corn and peas 1 and a half lbs of ground round beef Half a cup of beef broth Salt and pepper seasonings Easy Shepherds Pie part 2 Method: Boil the potatoes on medium heat until tender, for about 20 minutes. Than you sauté the vegetables in 4 tablespoons of melted butter, add the onions and carrots and cook until tender, for about 6 to 10 minutes. If you are including peas and corn, add them towards the end of the cooking of the onions and carrots. After that you add the to the pan with vegetables, brown the beef and season with salt and pepper. Add the beef broth. Reduce the heat to low and bring to a boil. Cook uncovered for 10 minutes. Easy Shepherds Pie part 3 Than you mash the cooked potatoes, add the last of the butter and salt and pepper to taste Next preheat the oven to 400F.
    [Show full text]