Afternoon Tea

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Afternoon Tea available from 12:00a.m. - 2:30p.m. daily Scone Menu Traditional scone Jalapeno & Cheddar scone Saskatoon Berry & White Chocolate scone Accompaniments Lemon Curd, Clotted Cream, Jams & Marmalade Finger Sandwiches Choux Puff - Country Ham & Cheese Petit Croissant - Blackened Tuna BLT Brioche Toast - Honey Comb w/ Double Brie Dip - Prawn & Avocado w/ Rice Crackers Sandwich - Curry Chicken Finger Sweet Bouquet Macaroon - Assorted Truffle - Passion Fruit Pot de Crème - Salted Caramel Cake - Olive Oil & Berry Tartlet - Lemon Meringue Berries - Vanilla Cream 65 PP + Glass of Giusti Prosecco - 75 + Tea Party with Alice Cocktail - 80 + Canadian Sparkling - 80 + Glass of Taittinger Champagne - 85 Children’s Afternoon Tea 35 Classic Scones Whipped Organic Butter, Lemon Curd, Raspberry Pepper Jam, Rosemary Honey Comb, Fresh Berries & Chantilly Cream Tea Sandwich PB&J, Pinwheel, Ham & Cheese, Mini Croissant, Cucumber Finger Sandwich Little Sweet Tooth Mini Cupcake, Sprinkle Donuts, Chocolate Dipped Strawberries, Chocolate Chip Cookie vegan Afternoon Tea available from 12:00a.m. - 2:30p.m. daily Scone Menu Traditional scone Jalapeno & Cheddar scone Saskatoon Berry & White Chocolate scone Accompaniments Jams & Marmalade Finger Sandwiches Hickory Smoked Mushroom Crostini Beet Root & Coconut Toast Dill Cucumber Rice Paper Roll Dip - Heirloom Tomato & Avocado Rice Crackers Sandwich - Curry Squash Sweet Bouquet Trifle - Saskatoon Berry Cake - Chocolate Hazelnut Crumble Cupcake - Frosted Candied Carrot Mousse - Passionfruit & Coconut Cookie - Amaretti Cherry Filling Fresh Berries 65 PP + Glass of Giusti Prosecco - 75 + Tea Party with Alice Cocktail - 80 + Canadian Sparkling - 80 + Glass of Taittinger Champagne - 85 .

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Group Luncheon Menu Please Choose Three Entrees for Any Special Requirements Please Inquire with Our Special Event Manager
GULLIVER’S Prime Ribs of Beef Group Luncheon Menu Please choose Three Entrees For any special requirements please inquire with our Special Event Manager. Entree Selections Classic Chicken Caesar Salad Grilled chicken breast over romaine lettuce, house made croutons, parmesan and Caesar dressing (Sub grilled salmon – add $3.00) The Gulliver’s Patty Melt Melted Swiss and Cheddar Cheese, Grilled Onions served on Rye Bread with French Fries Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with mashed potatoes And chef’s seasonal vegetables New York Steak Sandwich With boef onions, fries and peanut coleslaw Dessert English Trifle Layers of Sponge cake, Bavarian cream, Raspberries and Whipped Cream laced with Sherry wine $38.00 per person *Price includes soda, iced tea, coffee *Gratuity & local sales tax not included Private Dining and Special Events Phone: (949) 833-8411Email: [email protected] GULLIVER’S Prime Ribs of Beef Classic Luncheon Menu Please choose One First Course, Three Entrees, and One Dessert For any special requirements please inquire with our Special Event Manager. First Course Gulliver’s House Salad Crisp hearts of Romaine, Egg, Shrimp and Tomatoes tossed in our House dressing Caesar Salad Crisp Romaine Lettuce, Tossed with Parmesan Cheese, Garlic Croutons in our Caesar Dressing Entree Selections Prime Rib of Beef Prime Rib served with sautéed vegetables, Gulliver’s own German Potato salad and Creamed Horseradish Garlic and Herbs Chicken Breast Tender grilled 8oz Chicken breast served with
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Raspberry & Peach Trifle
Raspberry & Peach Trifle Source: The Art of Simple Food II Alice Waters Prepared by: Lauren O’Dell Patton Serves: 8 Measure the inner diameter of the 6 cups or jars you are using. Cut 18 circles from: 1/3 sheet Sponge Cake (recipe follows) If using 1 large bowl, cut 2 circles. Combine in a nonreactive bowl: 2 ½ cups raspberries 1 to 2 tablespoons sugar Look for and discard any moldy or blemished berries as you put them in the bowl. Let the berries and sugar sit for 10 minutes or so to macerate. Peel and cut into 1/2inch dice: 3 ripe peaches Gently toss with: 1 to 2 tablespoons sugar Measure: 2 ¼ cups Noyau Crème Anglaise (recipe follows) Put 1 tablespoon crème anglaise in the bottom of each glass or jar. Place a round of sponge cake on top of the crème anglaise and spoon 3 heaping tablespoons raspberries and 2 tablespoons peaches on top. Pour 2 tablespoons of the crème anglaise on top of the peaches and place the second round of cake on top. Spoon on raspberries and peaches as before and pour over 1 tablespoon crème anglaise. Place a third round of cake on top and pour a final 2 tablespoons crème anglaise on top of the cake. Cover and chill. The trifle can be made in the morning to serve that evening, or it can be served the next day. Before serving, garnish with: Fresh peach slices and berries For a large trifle, cut 2 circles of sponge cake. Pour ½ cup crème anglaise into the bowl, add the cake and half of each fruit, as above.
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January Menu V= Vegan Gf = Gluten Free Meals Can Be Specialized to Meet Dietary Needs Upon Request
2021 January Menu V= vegan gf = gluten free Meals can be specialized to meet dietary needs upon request. All Meals Are Served with Fruit and Milk in compliance with the School Breakfast Program and National School Lunch Program Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 B: Muffin + yogurt B: Whole-Grain Cereal B: Bagel + Cream Cheese L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) L: Chicken Drumsticks Carrots and Hummus Sweet Potatoes Greens beans Whole-Wheat Roll 11 12 13 14 15 B: Oatmeal bake + yogurt B: Waffles and Sausage B: Cheddar Biscuit & Jam B: Whole-Grain Cereal B: Banana Bread L: Spaghetti + Meatballs L: Mac + Cheese L: Cheese Ravioli L: Veggie Fried Rice (V) L: Chicken Tikka Masala Kale Salad Maple Carrots Roasted Potatoes Sautéed Corn Cauliflower 18 19 20 21 22 Martin Luther King JR Day Inauguration Day B: Bagel + Cream Cheese B: Whole-Grain Cereal B: Muffin + yogurt L: Chicken Fajitas L: Vegetarian Lasagna L: Pasta Salad + Cheese Refried Beans, Salsa + Cheese Salad, Whole Wheat Roll Green Beans 24 25 26 27 28 B: Whole-Grain Cereal B: Cranberry Scone + Yogurt B: B: Waffles and Sausage B: Sweet potato bread pudding B: Granola + Yogurt L: Turkey Tacos L: Chicken Caesar Salad L: Cheese Ravioli (V) L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) Pico de Gallo + Plantains Carrots + Hummus Roasted Potatoes Carrots + Hummus Sweet Potatoes Menu de Enero 2021 V= vegano gf = sin gluten Las comidas se pueden especializar para satisfacer las necesidades dietéticas a pedido. Todas las comidas se sirven con frutas y leche de conformidad con el Programa de desayuno escolar y el Programa nacional.
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Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving.
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LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked
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Scones Information Sheet
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Grand Central Terminal, 89 East 42Nd Street, New York, Ny 10017 Catering Menu
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Manual of Food Codes and Weights for Use in Household Food Consumption Phase of the 1977-78 Nationwide Food Consumption Survey Contents
I •~• r pl CFE (Adm.) 335 2/11/77 14 UNITED STATES DEPARTMENT OF AGRICULTURE Agricultural Research Service Consumer and Food Economics Institute MANUAL OF FOOD CODES AND WEIGHTS FOR USE IN HOUSEHOLD FOOD CONSUMPTION PHASE OF THE 1977-78 NATIONWIDE FOOD CONSUMPTION SURVEY CONTENTS Introduction ........................................................... 2 Table: Conversion of ounces to decimal parts of a pound ............... 3 Baby and junior foods .................................................. 4 Meat: Beef ................................................................. 15 Pork ................................................................. 30 Veal ............................................ ..................... 41 Lamb, mutton, goat ................................................... 46 Variety meats, game .................................................. 51 Luncheon meats ......................... ~ ............................. 59 Meat substitutes, extenders .......................................... 63 Poultry ................................................................ 66 Fish and shellfish ..................................................... 83 Eggs ................................................................... 126 Milk, cream, ice cream, cheese ......................................... 128 Vegetables ............................................................. 145 Juices: Vegetable, fruit, ades, and punches ........................... 194 Fruit: Citrus, other vitamin C rich, other fruit .....................
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