DOCSLIB.ORG

List of Available Products and Packaging

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
List of Available Products and Packaging DICIEMBRE DE 2019 LIST OF AVAILABLE PRODUCTS AND PACKAGING CONESA GROUP CONESA | CONSERVAS VEGETALES DE EXTREMADURA, S.A.U. Ctra. Villafranco del Guadiana-Balboa, km. 1,5 - 06195 Villafranco del Guadiana | BADAJOZ | ESPAÑA | Phone: +34 924 448 038 | Fax: +34 924 448 101 TOMATO PASTE PRODUCT NAME REFERENCE STANDARD PACKAGING PRODUCT NAME REFERENCE STANDARD PACKAGING 4/6 º BRIX - PASSATA 0501 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – COLD BREAK 2901 ASEPTIC BAG IN DRUM : 240 Kg 6/8 ºBRIX – PASSATA BIO 0701BIO ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – COLD BREAK HIGH LYCOPEN 2902 ASEPTIC BAG IN DRUM : 240 Kg 6/8 ºBRIX – PASSATA 0701 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – COLD BREAK BABY FOOD 2901BF ASEPTIC BAG IN DRUM : 240 Kg 8/10 ºBRIX – PASSATA 0901 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – COLD BREAK BIO 2801BIO ASEPTIC BAG IN DRUM : 240 Kg 8/10 ºBRIX – PASSATA BIO 0901BIO ASEPTIC BAG IN DRUM : 220 Kg 30-32 ºBRIX – COLD BREAK 3101 ASEPTIC BAG IN DRUM : 240 Kg 8/10 ºBRIX – PASSATA BABY FOOD 0901BF ASEPTIC BAG IN DRUM : 220 Kg 30-32 ºBRIX – COLD BREAK BIO 3101BIO ASEPTIC BAG IN DRUM : 240 Kg 10/12 ºBRIX – PASSATA 1101 ASEPTIC BAG IN DRUM : 220 Kg 36/38 ºBRIX – COLD BREAK 3701 ASEPTIC BAG IN DRUM : 245 Kg 10/12 ºBRIX – PASSATA BIO 1101BIO ASEPTIC BAG IN DRUM : 220 Kg 36/38 ºBRIX – COLD BREAK BIO 3701BIO ASEPTIC BAG IN DRUM : 245 Kg 10/12 ºBRIX – PASSATA BABY FOOD 1101BF ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – HOT BREAK 2902 ASEPTIC BAG IN DRUM : 240 Kg 12/14 ºBRIX – PASSATA 1301 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – HOT BREAK BIO 2902BIO ASEPTIC BAG IN DRUM : 240 Kg 12/14 ºBRIX – PASSATA BIO 1301BIO ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – HOT BREAK 3MM 2902(3MM) ASEPTIC BAG IN DRUM : 240 Kg 14/16 ºBRIX – PASSATA 1501 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – HOT BREAK INT 2902INT ASEPTIC BAG IN DRUM : 240 Kg 14/16 ºBRIX – PASSATA BIO 1501BIO ASEPTIC BAG IN DRUM : 220 Kg 30/32 ºBRIX – HOT BREAK 3102 ASEPTIC BAG IN DRUM : 240 Kg 6/8 ºBRIX - EXTRUDED TOMATOES 0702 ASEPTIC BAG IN DRUM : 220 Kg 30/32 ºBRIX – HOT BREAK BIO 3102BIO ASEPTIC BAG IN DRUM : 240 Kg 8/10 ºBRIX - PIZZA SAUCE 0902 ASEPTIC BAG IN DRUM : 220 Kg 20/22 ºBRIX - HOT BREAK 2202 ASEPTIC BAG IN DRUM : 225 Kg 10/12 ºBRIX - PIZZA SAUCE 1102 ASEPTIC BAG IN DRUM : 220 Kg 22/24 ºBRIX – HOT BREAK 2302 ASEPTIC BAG IN DRUM : 225 Kg 12/14 ºBRIX - PIZZA SAUCE 1302 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – SUPER HOT BREAK 28SHB ASEPTIC BAG IN DRUM : 240 Kg 14/16 ºBRIX – CRUSHED TOMATOES 1502 ASEPTIC BAG IN DRUM : 220 Kg 28/30 ºBRIX – WARM BREAK 2903 ASEPTIC BAG IN DRUM : 240 Kg 28/30 ºBRIX – WARM BREAK BIO 2903WBIO ASEPTIC BAG IN DRUM : 240 Kg OTHER PACKAGING OPTIONS (*NOT AVAIBLE FOR ALL PRODUCTS): COMBO 1.000 Kg / 1.200 Kg -- GOODPACK: 1.400 Kg -- BAG IN BOX : 20 Kg / 10 Kg / 5 Kg / 3 Kg TOMATO DICES PRODUCT NAME REFERENCE STANDARD PACKAGING PRODUCT NAME REFERENCE STANDARD PACKAGING PRODUCT NAME REFERENCE STANDARD PACKAGING C-XP DADOS CXP ASEPTIC BAG IN DRUM : 215 Kg S-M DADOSIN ASEPTIC BAG IN DRUM : 215 Kg ORGANIC S-XP DBIO (S-XP) ASEPTIC BAG IN DRUM : 215 Kg C-P DADO(CP) ASEPTIC BAG IN DRUM : 215 Kg S-G DADOSIN (SG) ASEPTIC BAG IN DRUM : 215 Kg SP BIO DBIO (S-P) ASEPTIC BAG IN DRUM : 215 Kg C-M DADO ASEPTIC BAG IN DRUM : 215 Kg C-XP BIO DBIO(C-XP) ASEPTIC BAG IN DRUM : 215 Kg S-M BIO DBIO(SM) ASEPTIC BAG IN DRUM : 215 Kg C-G DADO(CG) ASEPTIC BAG IN DRUM : 215 Kg C-P BIO DBIO(CP) ASEPTIC BAG IN DRUM : 215 Kg S-G BIO DBIO (SG) ASEPTIC BAG IN DRUM : 215 Kg S-XP DADOSIN (XP) ASEPTIC BAG IN DRUM : 215 Kg C-M BIO DBIO(CM) ASEPTIC BAG IN DRUM : 215 Kg PULPA_EXTRUSO POLPA ASEPTIC BAG IN DRUM : 215 Kg S-P DADOSIN (SP) ASEPTIC BAG IN DRUM : 215 Kg C-G BIO DBIO(CG) ASEPTIC BAG IN DRUM : 215 Kg PULPA_EXTRUSO BIO POLPABIO ASEPTIC BAG IN DRUM : 215 Kg OTHER PACKAGING OPTIONS (*NOT AVAIBLE FOR ALL PRODUCTS): - COMBO 1.000 Kg / 1.200 Kg - GOODPACK: 1.400 Kg - BAG IN BOX : 20 Kg / 10 Kg / 5 Kg CONESA | CONSERVAS VEGETALES DE EXTREMADURA, S.A.U. Ctra. Villafranco del Guadiana-Balboa, km. 1,5 - 06195 Villafranco del Guadiana | BADAJOZ | ESPAÑA | Phone: +34 924 448 038 | Fax: +34 924 448 101 TOMATO POWDER (FILTERMAT TECHNOLOGY) PRODUCT NAME REFERENCE STANDARD PACKAGING PRODUCT NAME REFERENCE STANDARD PACKAGING COLD BREAK NT-3500 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK NT-300 (LOW TEMP) NT-300LT BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK NT-300 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK FINE SIZE NT-310 (F) BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK (2 YEARS) NT-300 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK FINE SIZE BIO NT-310 (F) BIO BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK SIN NT-300 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK BIO NT-300BIO BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg HOT BREAK BIO NT-400BIO BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg HOT BREAK FINE SIZE NT-400 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg HOT BREAK NT-400 BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK NT-300 BBF NT-300 BBF BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg COLD BREAK THICH SIZE NT-3500T BAG IN BOX: 25 Kg / BIG BAG: 1.000 Kg / 500 Kg TOMATO SAUCES PRODUCT NAME REFERENCE PRODUCT NAME REFERENCE PRODUCT NAME REFERENCE FRIED TOMATO "CONESA" TFRITO KETCHUP KEPCHUP TOMATO SAUCE "COULIS O" * SALTCO FRIED TOMATO "EXTRA" TFRPA TOMATO SAUCE "PIZZA CAMB" SALCPZ TOMATO SAUCE "C" SALTOC FRIED TOMATO “CONESA “ WITH EXTRA VIRGIN OLIVE OIL. TFROLI TOMATO SAUCE WITH PIECES "POMO" * SALPOM TOMATO SAUCE "COULIS G" * SALTCG FRIED TOMATO BIO TFRITOBIO RATATOUILLE “CONESA” WITH SUNFLOWER OIL * PISTO SAUCE PIZZA P SALPZP HOMEMADE FRIED TOMATO * TFRITOCAS BARBEQUE SAUCE SALBAR TOMATO SAUCE CPF SALTAC TOMATO SAUCE "MULTIUSE" * SALMUL BARBEQUE SAUCE EXTRA 022 SALBAE ILTEM SAUCE SALILTEM TOMATO SAUCE "BASILICO" * SALBAS BARBEQUE SAUCE 017 SALBA017 TOMATO SAUCE WITH PEPPERS SALPDP SAUCE "DOM" SALDOM SPECIAL RATATOUILLE FOR PIES * PISTO FRIED TOMATO NATURAL TFRNAT SAUCE PIZZA D SALPDZ PRE-COOKED PIZZA SAUCE SALCOC SAUCE PIZZA K SALPZK SAUCE PIZZA D AN SALDOM SPICE PIZZA SAUCE SALSPS SAUCE PIZZA V SALPZV SAUCE NAPOLITANA SALNAP SAUCE TOMATO FILLING SALNAT SAUCE PESTO FILLING SALPES SAUCE CATERING SALCAT SAUCE TOMATO CPF SALTAC NATURAL FRIED TOMATO TFRNAT PACKAGING OPTIONS - ASEPTIC BAG : 3 Kg, 5 Kg , 10 Kg , 20 Kg - ASEPTIC BAG IN DRUM : 215 Kg, 220 Kg, 240Kg - COMBO : 1.000 Kg * THIS PRODUTS ARE NOT AVAIBLE IN ASEPTIC BAG - 3 Kg CONESA | CONSERVAS VEGETALES DE EXTREMADURA, S.A.U. Ctra. Villafranco del Guadiana-Balboa, km. 1,5 - 06195 Villafranco del Guadiana | BADAJOZ | ESPAÑA | Phone: +34 924 448 038 | Fax: +34 924 448 101 OTHER PRODUCTS PROODUCT NAME REFERENCE PACKAGING OPTION BIG BAG 1.000 Kg / 500 Kg OLIVE POWDER OLVPW BAG IN BOX 25 Kg BIG BAG 1.000 Kg / 500 Kg TOMATO POMACE POMACE BAG IN BOX 25 Kg AGRAZ, S.A.U |Ctra. Madrid-Lisboa, km 390 - 06195 Villafranco del Guadiana | BADAJOZ | ESPAÑA | Phone: +34 924 44 80 06 | Fax : + 34 324 44 81 26 TOMATO PASTE PRODUCT NAME REFERENCE PACKAGING PRODUCT NAME REFERENCE PACKAGING 28/30 ºBRIX - HOT BREAK 2902 ASEPTIC BAG IN DRUM :240 Kg / 235 Kg 36/38 ºBRIX - COLD BREAK 3701 ASEPTIC BAG IN DRUM :245 Kg 28/30 ºBRIX – COLD BREAK 2901 ASEPTIC BAG IN DRUM :240 Kg / 235 Kg 28/30 ºBRIX - COLD BREAK HIGH LYCOPEN 2901LYC ASEPTIC BAG IN DRUM :240 Kg 30/32 ºBRIX - COLD BREAK 3101 ASEPTIC BAG IN DRUM :240 Kg 28/30 ºBRIX - HOT BREAK HIGH LYCOPEN 2902LYC ASEPTIC BAG IN DRUM :240 Kg 30/32 ºBRIX - HOT BREAK 3102 ASEPTIC BAG IN DRUM :240 Kg 22/24 ºBRIX – HOT BREAK 2302 ASEPTIC BAG IN DRUM :225 Kg TOMATO POWDER (Spray Drying technology) PRODUCT NAME REFERENCE PACKAGING PRODUCT NAME REFERENCE PACKAGING BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG COLD BREAK (WITH ANTICAKING) SD-300 WA SEMI-HOT BREAK SD-350 SEMI IN BOX : 25 Kg IN BOX : 25 Kg BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG COLD BREAK (BIO) SD-300 BIO HOT BREAK (WITH ANTICAKING) SD-400 WA IN BOX : 25 Kg IN BOX: 25 Kg BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BOX : COLD BREAK (WITHOUT ANTICAKING) SD-300 HOT BREAK (BIO) SD-400 BIO IN BOX : 25 Kg 25 Kg BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG BIG BAG : 1,000 Kg / 900 Kg / 500 Kg BAG COLD BREAK (FINE SIZE) SD-310 F HOT BREAK (WITHOUT ANTICAKING) SD-400 IN BOX : 25 Kg IN BOX: 25 Kg TOMATO DICES PRODUCT NAME REFERENCE PACKAGING PRODUCT NAME REFERENCE PACKAGING MEDIANOS CON CALCIO (14x14) DADO ASEPTIC BAG IN DRUM : 215 Kg GRANDES CON CALCIO (20x20) DADO (CG) ASEPTIC BAG IN DRUM : 215 Kg MEDIANOS SIN CALCIO (14x14) DADO (SM) ASEPTIC BAG IN DRUM : 215 Kg GRANDES SIN CALCIO (20x20) DADO (SG) ASEPTIC BAG IN DRUM : 215 Kg TOMATO FIBER PRODUCT NAME STANDARD PACKAGING FIBRE INSOLUBLE PASTE ASEPTIC BAG IN DRUM : 210 Kg CONESA PORTUGAL, S.A.
Load more

Recommended publications
  • Menú General
    COLEGIO JARA Mayo - 2021 3 4 5 825 Kcal. P.: 10 HC.: 51 L.: 36 G.: 5 6 568 Kcal. P.: 18 HC.: 42 L.: 36 G.: 7 7 840 Kcal. P.: 16 HC.: 40 L.: 42 G.: 8 FIDEUA CON VERDURITAS CALABAZA ASADA EN PURÉ CON CRUJIENTE DE ARROZ CON SALSA ALLA NORMA FESTIVO NO LECTIVO VEGETABLE FIDEUÀ JAMÓN RICE WITH NORMA´S SAUCE MASHED ROASTED PUMPKIN WITH CRISPY HAM CROQUETAS ARTESANAS DE POLLO SALMON EN PAPILLOTE CON PUERRO, ZANAHORIA E HOME- STYLE CHICKEN CROQUETTES ESCALOPINES DE TERNERA HINOJO ZANAHORIA RALLADA, ACEITUNAS VERDES Y MAÍZ BEEF STEAK MACKEREL PAPILLOTE WITH LEEK, CARROT AND FENNEL GRATED CARROT, OLIVES AND SWEETCORN COUS COUS CON VERDURA FRUTA COUS COUS WITH VEGETABLES LECHUGA Y TOMATE LETTUCE AND TOMATO FRUIT FRUTA FRUIT FRUTA FRUIT 10 840 Kcal. P.: 22 HC.: 35 L.: 41 G.: 10 11 594 Kcal. P.: 23 HC.: 45 L.: 28 G.: 8 12 684 Kcal. P.: 12 HC.: 31 L.: 54 G.: 10 13 777 Kcal. P.: 20 HC.: 34 L.: 42 G.: 12 14 765 Kcal. P.: 15 HC.: 49 L.: 34 G.: 6 ENSALADA DE PASTA AL PESTO CON TOMATE NATURAL LENTEJAS GUISADAS CON ZANAHORIA JUDÍAS VERDES CON CHISTORRA POTAJE DE GARBANZOS RECETA FISH REVOLUTION PASTA SALAD WITH PESTO AND NATURAL TOMATO LENTIL AND CARROT STEW GREEN BEANS WITH CHISTORRA CHICKPEAS STEW PAELLA VALENCIANA VALENCIAN PAELLA CONTRAMUSLO DE POLLO ASADO CON ROMERO FILETE DE MERLUZA CON AJITOS Y CEBOLLA EN SALSA TORTILLA DE PATATAS CARRILLADA EN SALSA FRESCO DE TOMATE SPANISH OMELETTE PORK CHEEK IN SAUCE BOQUERON ANDALUZA CON CAPONATA DE ROAST CHICKEN WITH ROSEMARY HAKE FILLET WITH TOMATO SAUCE, GARLIC AND VERDURAS ENSALADA DE LECHUGA, MANZANA Y CEBOLLA ZANAHORIA BABY CARAMELIZADA ONIONS ANDALUSIAN STYLE ANCHOVY WITH VEGETABLE LECHUGA Y ESPÁRRAGOS LETTUCE, APPLE AND ONION SALAD BABY CARROTS "CAPONATA" LETTUCE AND ASPARAGUS ENSALADA DE ESPINACAS, TOMATE Y MANZANA FRUTA FRUTA SPINACH SALAD WITH TOMATO AND APPLE FRUTA FRUTA FRUIT FRUIT FRUIT FRUIT HELADO ICE CREAM 17 823 Kcal.
    [Show full text]
  • The Green, St Leonards Road, Claygate, Surrey, KT10 0JD
    Diplomeno Kretodis £9.75 Souvlaki £8.50 A folded Pizza, with Chicken, Meatballs, Marinated succulent skewers of Lamb or Pepperoni, Bolognaise, Mushrooms and Chilli, Chicken (or both) cooked on our grill oozing with Mozzarella Tiger Prawns £10.25 Large whole Tiger Prawns, in Garlic Butter, Lemon Zest and Chopped Parsley The Green, St leonards Road, Claygate, Surrey, KT10 0JD Tel: 01372 465 125 www.thegreekvine.co.uk Pasta & Al Forno Bolonez £7.45 Rich Beef Ragu served with Tomatoes, Herbs To keereeo Pysto and tossed with Spaghetti Orektika Salates Please choose a side order of your choice Thymomenos £6.75 Garlic Pizza Bread £2.95 Classic Nicoise £7.95 Penne Pasta in a Spicy Tomato Sauce with Black Mydia £8.45 Cheesy Garlic Pizza Bread £3.25 Mixed Leaves, Tomatoes, Red Onion, Olives and Garlic A Big Bowl of succulent Mussels cooked in Tomato Pesto Pizza Bread £3.75 New Potatoes, Tuna, Boiled Egg, Green Beans White Wine, Onion and Cream Chef’s Homemade Soup of the Day £3.75 and Capers Kalamari Garides £10.25 Linguine Pasta served with Sautéed Prawns, Lauraki £12.50 Kalamari Chicken Caesar £7.75 Calamari, Chilli and Leeks in a White Wine and Whole Seabass wrapped in foil with Olive Oil, Deep fried Calamari served with garlic Aioli £4.65 A Classic salad served with a Chicken Breast CreamyTomato Sauce Parsley, Garlic, Olives and Lemon. Baked in and our Homemade Chunky Croutons splashed the oven Grilled Sardines with tasty Caesar Dressing Keftedes £8.95 with Lemon, Olive Oil & herbs £4.45 Traditional Greek Meatballs in a Tangy Stiffado £10.50 Horiatiki £7.50 Tomato Sauce with Mushrooms and fresh A traditional Greek dish.
    [Show full text]
  • Tapas Calientes
    Tapas Calientes HOT TAPAS Nibbles M F V Pan galician (vg) £3.25 Baked bread served with olive oil & balsamic Brocheta de Pollo y Chorizo £6.95 Calamares £6.95 Queso de Cabra (v) £5.50 vinegar Calamares rings deep fried in our Lightly battered goats cheese, drizzled (Gluten, SO2) Herbed chicken & chorizo kebab served with sliced beef tomato dressed with own buttermilk batter & served with honey & served with braised fennel with aïoli (Egg, Mustard, Celery, Milk, Gluten, So2, Mollusc) & beetroot crisps (Milk, Egg) Pan Catalán (vg) £4.25 olive oil & sherry vinegar(So2) Baked bread topped with tomato & garlic Patatas Bravas (vgo) £5.50 (Gluten, SO2) Filete de Hierro Plano £7.95 Triple cooked sagitta potatoes served with Flat iron steak served with parmesan Gambas £7.50 Tiger prawns deep fried in lightly aïoli & spicy tomato sauce (Celery, Egg, Mustard, So2) patatas bravas (Celery, Milk) Aceitunas Gordal (vg) £3.95 spiced tempura batter & served Pitted Gordal olives with aïoli (Egg, Mustard, Celery, Gluten, Crustacean, So2) Coliflor Asada (vg) £6.50 Chorizo y Patatas £6.95 Roast cauliflower topped with a rich Caramelised chorizo & potato (So2) Almendras (vg) £3.95 paellas tomato sauce & aïoli (Mustard, Soy, So2) Roasted & salted Valencian Mejillones a la Marinera £5.95 We make all our paella fresh to order Albóndigas con Tomate £5.95 Croquetas de Jalapeños y Frijoles (v) £5.50 almonds Beef & pork meatballs served in a rich Mussels steamed in white wine & (Nuts) Jalapeños & refried bean croquettes served so please allow 40 minutes, a little (Gluten, Egg, So2, Celery, Mustard) garlic cream (Mollusc, Milk, So2) tomato stew with sour cream (Milk, Gluten, Egg) more at busier times.
    [Show full text]
  • Evening Mitzvah Celebration
    Evening Mitzvah Celebration Valet Parking ● Maître D’ ● Private Bridal Suite ● Event Manager ● Over 50 Colored Linen Options Beverages Assorted Sodas & Juices ● Virgin Strawberry Daiquiris & Pina Coladas ● Coffee, Tea, & Decaf Service Signature Open Bar $26.00 pp ● Premium Open Bar $31.00 pp Beer & Wine $20.00 pp ● Cash Bar/ Master Tab $150.00 Bartender Fee Adult Cocktail Hour Teen Cocktail Hour ● International & Domestic Cheese & Cracker Board Displayed in Silver Chafing Dishes: accompanied with seasonal Fresh Fruits ● Pizza Bagels ● Mini Hot Dogs ● Seasonal Crudité ● Mini Burger Sliders ● Vegetable ● Fresh Sushi & Sashimi Station with Attendant Spring Rolls ● Chicken Tenders ● Select 2 Cocktail Hour Stations ● Potato Pancakes ● Select 8 Butler Passed Hors D’Oeuvres Adult Dinner Teen Dinner Blessing of the Challah included Blessing of the Challah included Mixed Field Greens with Balsamic or Caesar Salad Tomato Basil Mozzarella paired with an Arugula Salad with a Balsamic Reduction Select 3 Captain Stations Select 1 Chicken, 1 Beef, & 1 Fish for your guests to choose from our selections: from : Entrée’s Served with Chef’s Selection of Seasonal Vegetable Teen Dessert and Starch Decadent Tiered Cake Adult Dessert Decorated Sheet Cake (Upgrade to tiered cake for $2.50 per person) Sundae Bar and Candy Bar Platters of Italian Cookies and Pastries on the tables Pricing Adults ‘19 Teens ‘19 Adults ‘20 Teens ‘20 Ages 15 and older Ages 4-14 Ages 15 and older Ages 4-14 Friday/ Sunday Evening $80.00 $60.00 $82.00 $62.00 Saturday Evening $85.00 $65.00
    [Show full text]
  • H0oaz2yeqqyb8n5tatee Jaleo Events Collateral
    Tapas: (noun): small Spanish savory dishes meant for sharing Pulpo a feira Maestro Alfonso Coca con Erizos de mar é by Semi Private Bibliotheca José Andrés Paella Grill Paella Side (PDR) Sherry Main Dining Terrace Lounge THE CONCEPT VENUE SETUP MAX CAPACITY Jaleo brings alive the spirit and flavors of Spain with a menu reflecting Restaurant Buyout Reception 250 the rich regional diversity of classical and contemporary Spanish cuisine, under the direction of renowned chef José Andrés. Restaurant Buyout Seated 220 THE FLAVORS Main Dining Reception 240 Jaleo offers an impressive assortment of tapas, the traditional small Main Dining Seated 160 dishes of Spain, as well as savory paellas, creative cocktails, superb sangrias and a fine selection of Spanish wines and sherries in a vibrant Sherry Lounge Reception 45 and comfortable atmosphere. Sherry Lounge Seated Please Inquire HOURS CONTACT Semi-Private - Paella Side Reception 60 Sun-Thurs: 12:00pm – 11:00pm Event Sales Manager, JR Hinson Semi-Private - Paella Side Seated 60 Fri & Sat: 12:00pm – Midnight [email protected] 702.698.7957 Terrace Seated 40 The Cosmopolitan of Las Vegas, Level 3 3708 Las Vegas Boulevard South Bibliotheca (PDR) Seated 11 Las Vegas, NV 89109 CELEBRATE WITH JALEO At Jaleo, we’re always in the spirit of celebrating, and we offer special menus and private party spaces of any size and style to suit the needs of you and your guests. No matter what the occasion, our talented staff will help you create a unique and unforgettable event. Full Buyout Main Dining This Jaleo location was nominated for a James Beard award for interior design Rich with colorful textiles and centered between our festive luchadore bull head in 2011.
    [Show full text]
  • Starters Main Courses Desserts Recommended Wine Cheeseboard
    Month 2019 | Your Executive Chef is XXXXXXXX Starters Desserts Salad of Palm Hearts Passion Fruit Pavlova Spring Onions, Cucumber, Tomatoes and Garden Greens with Dill Dressing (vegan) (gf) Berries and Whipped Cream (gf) Wild Mushroom Panna Cotta Rosemary Roasted Pineapple Mushrooms à la Greque and a Cheese Tuile Mango and Pink Peppercorn Sorbet and Banana Jam (vegan) (gf) (ls) Grilled Blue Corn Tortilla Steamed Sticky Toffee Pudding Monterey Jack Cheese, Guacamole, Sour Cream and Pico de Gallo (gf) Vanilla Cream Sauce (ls) Soup of the Day Minestrone Soup Pesto Oil Cheeseboard A Selection of Regional British and Continental Cheese with Biscuits Main Courses Fusilli Pasta Arrabbiata Recommended Wine Spiced Quorn Fajita Wrap Avocado, Alfalfa Sprouts and Salsa (vegan) White Wine Here – £18.00 Crisp and refreshing white with a lemony zing, all the way from Sicily Spiced Cauliflower and Lentil Pie Paneer and Spinach, Onion Bhaji, Tomato and Cumin Sauce White Wine Here – £18.00 Crisp and refreshing white with a lemony zing, all the way from Sicily Roasted Cauliflower Baby Gem, Carrot, Broccoli and Potato Crisp (vegan) (gf) Red Wine Here – £18.00 Dark and inky earth flavours, bursting full of cherries and summer fruits Red Wine Here – £18.00 Dark and inky earth flavours, bursting full of cherries and summer fruits (gf) – Denotes gluten free (ls) – Denotes low sugar * Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked eggs and milk may increase your risk of foodborne illness, especially if you have certain medical conditions.
    [Show full text]
  • Passport Menu
    passport menu June 2nd - July 6th the Basque Country Grilled Octopus Escabeche 15 Roasted Atlantic Cod 30 roasted tomatoes, green beans, chorizo butter, “Vainas y Patatas,” smoked paprika, sherry vinegar braised green beans and potatoes, Basque Country Grilled Pork Chop 28 tomato, onion, garlic, coriander Bay of Biscay Shrimp Salad 13 with lemon, garlic & rosemary, poached & chilled shrimp, fried cornmeal cake, Vanilla Flan 8 blanched asparagus, aioli, “Pisto” of slow cooked tomatoes, zucchini, peppers, caramelized egg custard, hard boiled egg Guajillo chilies & sweet paprika roasted strawberries appetizers & Salads sides pastas & ENTREES Green Gazpacho 10 Sauteed Greens 8 Peasant Beef & Pork Bolognese 24 cucumber, grapes, arugula, bread, almonds with olive oil and garlic rigatoni pasta, Angus Beef & Duroc pork, pomodoro, chili flakes, cream, Parmigiano Caesar Salad 11 Roasted Fingerling Potatoes 8 romaine hearts, garlic croutons, with olive oil and sea salt Spaghetti Pomodoro 19 Parmigiano Reggiano Za’atar Grilled Flatbread 5 tomato, fresh basil, garlic, olive oil, Parmigiano Reggiano Spring Vegetable Salad 12 Mediterranean spiced, two per order mixed lettuces, roasted beets, Half or Whole Baguette 3/6 Red Wine Braised Lamb 28 black lentils, haricots verts, walnuts, fresh baked and served with olive oil boneless shank, tomatoes, dried porcini, tarragon-mustard vinaigrette roasted local mushrooms, red grapes, served over barley risotto Seared Greek Halloumi Cheese 13 tomatoes, lemon, Ouzo, grilled bread Calamarata alla Norma 27 ring-shaped
    [Show full text]
  • Cured Meats & Cheese Our Signature
    CURED MEATS & CHEESE OUR SIGNATURE TAPAS JAMÓN IBÉRICO CORTADO A MANO (80grs) ................................ 23 ½ Full Hand-carved ham from free-roaming acorn-fed Ibérico pig CRUJIENTES DE QUESOS (v) .............................................................................. 6.50 Toffee flavoured filo pastry filled with a blend of Spanish cheeses SELECCIÓN DE JAMÓN IBÉRICO Y EMBUTIDOS..................................13.50 Selection of Ibérico ham, chorizo, salchichón & lomo SALTEADO DE VERDURAS CON SETAS (v) .............................................. 14 A mix of 9 sautéed vegetables with mushrooms CECINA DE LEÓN CON VIRUTAS DE QUESO Y ACEITE DE OLIVA ....................................................................................................... 12 COCA CON PISTO DE VERDURAS Cured beef leg with sheep´s cheese and virgin olive oil ‘Coca’ with vegetable ‘pisto’ (Ratatouille) • BONITO: with Cantabrian sea tuna……..………….…………….10 • ANCHOAS: with Cantabrian anchovies………………………….12 SELECCIÓN DE QUESOS ESPAÑOLES (v)……………….……………..…. 11.50 PULPO CON PATATA REVOLCONA .......................................................... 19.50 Cheese selection: Manchego, Mahón, Ibores, Cabra Montenebro & Paprika mashed potatoes with octopus, ‘pancetta’ and ‘piparras’ La Peral Asturian blue cheese LAGARTO IBÉRICO CON SALSA CHIMICHURRI. .................................... 14 A special tasting pork cut with chimichurri sauce and potatoes COLD SELECTION PIMIENTOS DE PADRÓN (v) ..........................................................................
    [Show full text]
  • Appetizers 1
    Appetizers 1 - Provoleta Italian cheese with chimichurri sauce 2 - Cous cous 3 - Mushrooms pil-pil 4 - Grilled mushrooms with smoked salt 5 - Vegetarian moussaka 6 - Humus 7 - Vegetarian paella 8 - Seitan shish kebab (2 units with 1 garnish) 9 - Soya meatballs with tomato sauce (+ 1 garnish) 10 - Seitan meatballs with tomato sauce (+ 1 garnish) Soups 11 - Soup of the day or vegetable cream 12 - Vegetable stew of the day 13 - Gazpacho - cold soup - (depending on the season) Salads 14 - Alcazabilla salad (lettuce, courgette, tomato, onion with guacamole) 15 - Margarita salad (lettuce, carrots, endive, apple, nut and roquefortdressing) 16 - Greek salad (lettuce, tomato, garlic, cucumber, oregano and cheese feta) 17 - Tropical salad (lettuce, carrots, corn, fruit) 18 - Nazari salad (lettuce, carrot, beet, orange with soyvinaigrette, honey, mustard and cardamom) 19 - Sephardic salad (red onions, cucumber, pepper, tomatoes with herb vinaigrette). 20 - Tyrol salad (mixed lettuce, cranberries, goat cheese with fruit jelly vinaigrette forest and Dijon mustard) A Specialities 21 - Soya burguer (3 units + 3 garnish) 22 - Seitan burguer (2 units + 3 garnish) 23 - Courgette and peanut croquette (4 units + 3 garnish) 24 - Spinach and cheese croquette (4 units + 3 garnish) 25 - Carrot burger with raisins and cinnaman (3 units +3garnish) 26 - Tomato, cheese and basil turnovers (3 units + 3 garnish) 27 - Spinach turnovers (3 units + 3 garnish) 28 - Corn turnovers (3 units + 3 garnish) 29 - Pisto turnovers (3 units + 3 garnish) 30 - Roquefort and celery
    [Show full text]
  • August Has Flown by & So Has My Thursday As
    Hello Spanish Table wine friends! Busy, busy, busy! August has flown by & so has my Thursday as we were tasting new wines nearly all afternoon... Next week we should be able to fill you in on our fravorites from today's line up. Until then, I will keep things short but sweet & remind you that Labor Day is right around the corner (sniff.) At least we're getting some proper summer weather to finish out the month. And remember, Vinho Verde & rose next go out of season at Spanish Table! Salud! Catherine PISTO from The Spanish Table Cookbook by Steve Winston "This is not actually a sauce but then perhaps it is. It differs from sofrito in that it includes additional vegetables such as eggplant and zucchini. It differs from escalivada in that the vegetables are cubed rather than sliced lengthwise, so the result is chunky, and then it is cooked down to a marmalade consistency. In cocina pobre, it is served topped with a fried egg. The Catalans claim they taught this dish to the Provençal French who call it ratatouille. It actually is much more likely to be Arabic in origin." ½ cup Olive Oil 1 Onion, chopped 2 cloves Garlic, finely chopped 1 Eggplant, roughly chopped 2 Bell peppers one green and one red or yellow, roughly chopped 2 Tomatoes, very ripe, roughly chopped 1 Zucchini, roughly chopped ¼ teaspoon Pebrella (or oregano, or thyme and/or cumin) 1 tablespoon Minced parsley pinch Salt 1 tablespoon Wine vinegar 2 tablespoon Extra Virgin Olive Oil for finishing Cook the onions in garlic slowly and patiently in the olive oil.
    [Show full text]
  • Para Picar Bocadillos Tapas Caliente Desserts
    Para Picar Bocadillos Pan Galician (vg) £3.25 Baked bread served with olive oil & Classic spanish style sandwich balsamic vinegar (Gluten, So2) served on a crusty baguette Pan Catalan (vg) £4.25 Baked bread topped with tomato & Bocadillo de Tortilla (v) £3.50 (Egg, Gluten) garlic (Gluten) Manchego y Membrillo (v) Bocadillo de Serrano £3.50 £3.95 (Gluten) A firm and buttery Spanish cheese with quince membrillo (Milk, So2) Bocadillo de Manchego £3.50 Boquerones £3.95 y Membrillo (v) (Gluten, Milk, So2) White anchovy fillets marinated in vinegar and garlic (Fish, So2) Aceitunas (vg) £3.95 Pitted Gordal olives Ensalada de Papa (vg) £3.95 Almendras (vg) £3.95 Boiled potatoes, lightly crushed dressed in a Roasted & salted Valencian almond red onion vinaigrette (So2) (Nuts) Jamón Serrano £4.25 Pipirrana de Tomate (vg) £3.95 Dry cured ham from Spain Sliced beef tomato, dressed in olive oil & sherry vinegar (So2) Datiles Serrano £3.95 Dates stuffed with almonds & wrapped in Serrano ham (Nuts, So2) Tapas Caliente Chorizo y Miel £5.95 Calamares a la Plancha £6.95 Coliflor Asada (vg) £6.25 Mini chorizo sausages finished in honey (So2) Planchered squid with slow cooked Roast cauliflower topped with a rich onions & herb salt tomato sauce & aïoli (Mustard, Soy, So2) Pollo a la Sidra £5.95 (Mollusc) Boned chicken thigh braised in a Champiñones (vg) £4.95 cider and apple stew (So2, Milk, Celery) Gambas al Ajillo £7.50 Portobello mushrooms with tarragon & Planchered prawns with confit peppers & spinach cream & caramelised onions (Soy, So2) Filete de Hierro
    [Show full text]
  • Dinner Menu Anthony Pitillo, Chef/Owner Angelo Pitillo, Co-Founder Katie Mclellan, Manager/Co-Owner
    Dinner Menu Anthony Pitillo, Chef/Owner Angelo Pitillo, Co-Founder Katie McLellan, Manager/Co-Owner Appetizers/Tapas Cheeses $4 Each, any 4 to make a cheese plate, with garnishes, for $14 (or ask for the Chef’s Selection) Fontal (Italy, semi soft, cow’s) Chevre (French, goat’s) Valdeon (Spain, uber-blue, sheep’s) Mimolette (France, firm, cow’s) Grana Padano (Italy, firm, cow’s) Feta (Greece, sheep’s) Quadrello (Italy, semi-soft, Buffalo) Manchego (Spain, nutty, sheep’s) Gruyere (Swiss, semi firm, cow’s) Add-Ons: Jamón Serrano – 6; Genoa Salami – 4; Mixed Greek Olives – 3; Dried Sour Cherries – 2; Caperberries – 3 Cold Cold Mezze Platter – hummus bi tahini, taramosalata, marinated olives, Nana’s eggplant, sweet onion, Valbreso feta, hot pickled peppers, dolmas, grilled pita – 15 Antipasti Platter – genoa salami, Jamón Serrano, fontal and Gruyere cheeses, caperberries, pickled peppers, Nana’s Eggplant, and roasted red peppers – 15 Rum-Cured Salmon – house-cured Atlantic salmon, capers, onions, diced egg, remoulade, and melba toast – 13** Pan de Higo – homemade fig cake, Manchego cheese, Serrano ham, walnuts, fresh orange slices – 11 GF Nana’s Marinated Eggplant – with roasted red peppers – 8 (tapa 5) GF Hummus bi Tahini – pita bread and marinated olives – 10 Salads Gigande Bean Salad – Greek broad beans, tomato, onion, cucumber, Hawaiian sweet basil, manouri cheese, red-wine vinaigrette – 8 GF Insalata alla Griglia –grilled whole Romaine heart, roasted-red pepper and caper salsa, grilled wild Georgia white shrimp, goat cheese, and fresh
    [Show full text]