Cuban Clásicos All Day Brunch Acompañamientos 6

Total Page:16

File Type:pdf, Size:1020Kb

Cuban Clásicos All Day Brunch Acompañamientos 6 ALL DAY BRUNCH Homemade Latin Breakfast Breads 11.25 Banana bread, guava cream cheese hojaldre, crispy churro, coconut-berry muffin, chocolate-chocolate chip muffin. FOR THE TABLE Mango butter, coconut-lime preserve, guava marmalade Pineapple Guacamole Cubano 6.75/10.75 Avocado, grilled golden pineapple, roasted jalapeños, Crab Cake Benedict Croqueta 8.25 fresh lime juice, extra virgin olive oil. Crispy plantain chips Jumbo lump crabmeat and potato cake, poached egg, avocado mash. Tomato Hollandaise sauce Tropical Chips and a Trio of Dips 9.25 Plantain and malanga chips. Black bean hummus, Pork Fried Rice con Huevo 7.25 Haitian eggplant salad and Cuba Libre salsa Napa cabbage kimchi, Spanish Chistorra sausage and Berkshire pork belly fried rice. Fried egg CEVICHES Tuna Ceviche 12.25 Huevo Roto 7.75 Diced yellowfin tuna and jalapeño-coconut-ginger sauce. House-made double blanched French fries, Red onion escabéche crispy Spanish chorizo, poached egg, tomato Hollandaise drizzle Shrimp Ceviche 14.25 Cuban style shrimp cocktail. Latino cóctel sauce Chorizo & Potato Omelet 8.75 and avocado salsa Fluffy three-egg omelet. Chorizo sausage, roasted potatoes, sour cream, Jack cheese. Watercress and APERITIVOS organic grape tomato salad Appetizers French Toast a la Cubana 8.75 Cuba Libre Chicharrones 13.75 Vanilla custard soaked brioche bread. Crisp marinated chicken, skirt steak, Berkshire pork belly and Maple syrup and panela soaked sweet plantains. Cortez chorizo.Plantain tostón and mojo picante Whipped cream Spinach and Manchego Buñuelos 6.75 Panqueques 7.75 Manchego cheese and spinach puffs. Corn meal pancakes and crispy bacon. Goat cheese-ranch sauce and organic olive oil Dark rum-molasses syrup and mango butter Grilled Baby Octopus 8.75 Truffle and citrus marinated baby octopus. Haitian eggplant salad CUBAN CLÁSICOS Entrees Guava BBQ Ribs 14.5 Lechón Asado 23.75 Slow-cooked St. Louis cut pork ribs, guava BBQ sauce glaze. Slow roasted, marinated Southeast Family Farms’ Berkshire pulled pork, Pickled pineapple, sliced pickles classic sour orange mojo. Amarillo chile smashed yuca, black bean broth. Vigorón slaw. Maduros Jardín Salad 6.75 Watercress, baby spinach, romaine, grape tomato, Arroz con Pollo 21.75 Kalamata olives, red onions. Red wine vinaigrette Saffron long grain rice, boneless chicken, green peas, Manzanilla olives, and boniato chips hard-boiled egg. Asparagus, Palacios chorizo, roasted piquillo pepper salad. Cuban black beans Sopa de Plátanos Verdes 7 Green plantains, parsley oil and popcorn Shrimp con Mojo 27.75 Pan-seared citrus marinated jumbo shrimp, onions, peppers, Black Bean Soup 6.75 garlic, crisped yuca. Cilantro-lime mojo sauce. Traditional Cuban black bean soup with White rice, black beans and maduros rich authentic flavors Ropa Vieja 23.25 Mamá Amelia’s Empanadas 12, 15, 20 Shredded beef brisket stewed with tomatoes, bell peppers, onions, red wine. Choose two, three or four White rice, Cuban black beans and maduros Served with aji-sour cream dipping sauce H Del Campo: Pulled pork, roasted poblano, charred tomatoes Churrasco a la Cubana 28.25 H Picadillo: Ground beef, Manzanilla olives, raisins All natural Black Angus grilled skirt steak, roasted garlic boniato-potato mash. H De la Casa: Hand-chopped chicken, corn, Jack cheese H Del Jardín: Grilled artichoke hearts, salt cured tomatoes Parsley, lemon, onion sauce. Watercress salad and red wine vinaigrette. and feta cheese White rice and Cuban black beans Add grilled shrimp for 8.00 SÁNDWICHES El Cubano 16.75 Pressed Cuban sandwich, Ybor City style. Sour orange marinated pork loin, Genoa salami, ham, provolone and Swiss cheese. ACOMPAÑAMIENTOS 6 Yellow mustard-pickle relish.Tropical chips and Cuba Libre salsa Side dishes Steamed white rice and Cuban black beans Churrasco Burger 14.5 Stir-fried cauliflower with oriental BBQ sauce All natural Black Angus skirt burger, pickle sauce, chipotle-onion marmalade, cheddar cheese, lettuce and tomato on a Brioche roll. Yuca fries: crispy and creamy yuca. Cilantro-caper allioli Boniato chips and Cuba Libre steak sauce Tostones: twice-fried green plantains. Dijon-mojo Add fried egg or bacon 1.00 Maduros: fried ripened sweet plantains H CAIPIRINHAS H H H Brazilian cocktail made with Cachaça, sugar and muddled limes Classic Caipirinha 10 Pineapple-Basil 10.5 BEVERAGES Velho Barreiro Cachaça Velho Barreiro Cachaça, Licor 43, pineapple juice, fresh basil House-made Infusion 11 A seasonal selection of the brightest fruits, Guava 10.5 herbs and spices soaked in Licor Beirao, guava H MOJITOS H Velho Barreiro Cachaça Made legendary by Ernest Hemingway. Made best by Cuba Libre. H H (Mojito pricing listed as glass/pitcher) PISCO Made with a South American brandy-like liquor. The Classic 9.5 / 47.5 Pressed sugar cane (called guarapo), Pisco Sour 9.5 fresh lime juice, mint, Cuba Libre White Rum, Macchu Pisco, orange juice, splash of soda lime juice, egg whites, sugar Chilcano 10 HOUSE-CRAFTED MOJITOS Macchu Pisco, hibiscus-ginger juice, All of Cuba Libre’s specialty mojitos spring lime juice, guarapo from the “Classic” recipe Piscojito 10.5 Mango 10.5 / 52.5 Macchu Pisco, cucumber-ginger puree, Brinley Gold Shipwreck Mango Rum guarapo, lime juice, mint Primo 11 / 55 Don Q Añejo Rum H SANGRIA H Pyrat XO 12 / 60 House-made with wine, chopped fruit, fresh purees and Peruvian Pisco. Pyrat XO Rum Sandito (Watermelon) 12 / 60 Red Sangria Glass 9 Brinley Gold Shipwreck Spiced Rum, Macchu Pisco, Licor 43, Malbec, Half Pitcher 24.5 freshly pressed watermelon juice blood orange Pitcher 38.5 Passion Fruit 10.5 / 52.5 Don Q Passion Fruit Rum, passion fruit puree White Sangria Sangaree 6.5 Macchu Pisco, Licor 43, Chardonnay, White grape juice, strawberries, Grilled Pineapple 11.5 / 57.5 white peach blueberries, basil, lemon-lime soda Don Q Cristal Rum, Licor 43, grilled pineapple puree Pomegranate 10.5 / 52.5 H TROPICAL COCKTAILS H Brinley Gold Shipwreck Spiced Rum, Classic and eclectic house-crafted specialty cocktails. pomegranate juice Coconut 11 / 55 Rum Runner 11 Blanco Bay 10.5 Don Q Coco Rum, Coco Lopez, Don Q Gold Rum, Don Q 151 Rum, Brinley Gold Shipwreck Spiced Rum Barrow’s Intense Ginger amaretto, black raspberry cordial, and Rum Cream, Kahlúa, cream orange juice Coco Loco 10 Mule del Sol 10 SelvaRey Cacao Rum, Coco Lopez, OTHER SPIRITS Tito’s Handmade Vodka, muddled coconut water Puerta Muerta Mojito 11 / 55 cucumber and basil, lime juice, Death’s Door White Whiskey, Barrow’s Intense Ginger muddled cherry, orange Havana Iced Tea 11 Margajito 10.5 / 52.5 Bacardi Razz Rum, Bacardi O Rum, CUBA LIBRES A classic mojito with a margarita twist. dark rum, triple sec, cola The “Original” 10 Patron Silver Tequila, Patron Citronge Lime Don Q Añejo Rum, Coca-Cola, lime Liqueur, lime juice Zombie 13 Don Q Cristal, Gold, Anejo and Coconut 9.5 Fresca Mojito 10.5 / 52.5 151 Rums, falernum, pineapple juice, Don Q Coco Rum Death’s Door Gin, tonic, lime lime juice, lemon juice, guarapo Raspberry Mojito 10.5 / 52.5 Miami Hurricane 10.5 Tito’s Handmade Vodka, raspberry puree Bacardi Torched Cherry Rum, RUM PUNCH Don Q Limón Rum, pineapple juice, Nojitos 6.5 / 32.5 Paradise Rum Punch 10.5 Non-Alcoholic Mojito cranberry juice Don Q Gold Rum, Don Q Coco Rum, Choice of Classic, Mango, Sandito, Passion fruit, Banana Cream Fizz 10.5 Licor 43, falernum, pineapple juice, Pineapple, Pomegranate or Raspberry Brinley Gold Shipwreck Vanilla and orange juice, lime juice, coconut milk, Spiced Rums, coconut cream, guarapo, Angostura bitters crème de banana, club soda Guantanamo Bay 10.5 H BEER H Stormy Pyrat 10 Brinley Gold Shipwreck Spiced Rum, Featured brews hailing from north and Pyrat XO Rum, lime juice, orange juice, pineapple juice, south of the border. Barrow’s Intense Ginger pomegranate juice, float of dark rum SOUTH NORTH Patrón Mango Margarita 11.5 Sunburn 11 Corona 6.5 Heineken 6 Patrón Silver Tequila, Brinley Gold Shipwreck Spiced and Patrón Citronge Mango Liqueur, Coconut Rums, crème de banana, Xingu Black 7 Sagres Zero 5.75 mango puree, lime juice pineapple juice, grenadine Quilmes 6.5 Non-Alcoholic Dos Equis Lager 6 Miller Light 5 Negra Modelo 6 Monumental IPA 7 RED WHITE Seasonal Selection 7 Presidente 6 GARZÓN, Uruguay, Tannat 11 ARGENTO, Argentina, Pinot Grigio 10.5 Tecate 5.5 EL PORRTILLO, Argentina, Pinot Noir 9.5 ALANDRA, Portugal, White Blend 8.5 NUMANTHIA TERMES, Spain, Tempranillo 14 GARZÓN, Uruguay, Albariño 10.5 DISEÑO, Argentina, Malbec 11 GARZÓN, Uruguay, Sauvignon Blanc 10.5 H WINE BY THE GLASS.
Recommended publications
  • INSTRUCTION BOOKLET Recipe Booklet Reverse Side
    INSTRUCTION BOOKLET Recipe Booklet Reverse Side 12-Cup Cuisinart Elite Collection® 2.0 Food Processor FP-12N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITIES FOOD CAPACITY CAPACITY 12-CUP WORKBOWL 4-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 12 cups N/A Chopped fruit, vegetables or cheese 9 cups 3 cups Puréed fruit, vegetables or cheese 10 cups cooked 3 cups cooked 6 cups puréed 1½ cups puréed Chopped or puréed meat, fish, seafood 2 pounds ½ pound Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups Cake batter One 9-inch cheesecake N/A Two 8-inch homemade layers (1 box 18.5 oz. cake mix) Cookie dough 6 dozen (based on average chocolate N/A chip cookie recipe) White bread dough 5 cups flour N/A Whole wheat bread dough 3 cups flour N/A Nuts for nut butter 5 cups 1½ cups * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. 2 counterclockwise to lock it, then remove the IMPORTANT UNPACKING housing base (J) from the bottom of the box. 7. Place the food processor on the countertop INSTRUCTIONS or table. Read the Assembly and Operating This package contains a Cuisinart Elite Instructions (pages 8–10) thoroughly before Collection® 12-Cup Food Processor and the using the machine. accessories for it: 8. Save the shipping cartons and plastic foam 12- and 4-cup work bowls, work bowl cover, blocks. You will find them very useful if you large and small metal chopping/mixing blades, need to repack the processor for moving or dough blade, adjustable slicing disc, reversible other shipment.
    [Show full text]
  • TCF Takeout Sanjuansp 0820.Pdf
    To Place Your Take Out Order Please Call: (787) 756-6200 525 F.D. Roosevelt Avenue San Juan Main San Juan Spanish 7.20.qxp_1-21 7/2/20 7:11 PM Page 2 Cocteles BEBIDAS DE ESPECIALIDAD TROPICAL TIKI PUNCH 290 cal Rones Captain Morgan y Bacardi Lime infundidos con piña, jengibre y lima fresca PINEAPPLE MOSCOW MULE 320 cal Stolichnaya con lima fresca, piña y cerveza de jengibre GEORGIA PEACH 330 cal Vodka Skyy, licor de melocotón y melocotones mezclados con frambuesas RED RASPBERRY 250 cal Vodka Tito’s con infusión de frambuesa, agave, limón fresco y Prosecco J.W.’s PINK LEMONADE™ 280 cal Vodka Skyy Citrus, Chambord y nuestra exclusiva limonada MANGO CRUSH 280 cal Mango, ginebra Hendrick’s, St-Germain y lima sobre hielo molido BLOOD ORANGE APEROL SPRITZ 260 cal Prosecco espumoso mezclado con Aperol, naranjas sanguinas y flor de saúco RED SANGRIA 180 cal 120 cal Una creación española con un rico vino tinto y fruta fresca, servida sobre hielo FACTORY PEACH BELLINI 250 cal Champán y licor de melocotón mezclado con melocotones MAI TAI 370 cal Uno de los cocteles más apreciados del mundo. Don Q Gold, Captain Morgan y ron oscuro Myers’s mezclado con jugos tropicales WHISKY & GINGER 260 cal Johnnie Walker Black, lima, jengibre fresco y miel WHISKEY SMASH 220 cal Bulleit American Rye, Aperol y limón fresco con parcha MARTINIS Y DAIQUIRIS Agitados GUAVA DAIQUIRI 220 cal Bacardi Lime, guayaba, piña y lima fresca PINEAPPLE GINGER DAIQUIRI 290 cal Vodka Absolut y piña con lima fresca y jengibre RASPBERRY LEMON DROP 240 cal Vodka Tito’s con infusión de
    [Show full text]
  • Specialconditions of Contract
    Republic ofthePhilippines DEPARTMENT OF THE INTERIOR AND LOCAL GOVERNMENT REGION XIII (CARAGA REGION) Km.4, Libertad, BUTUANCITY Telephone Number (085) 342.213.4 •342.20.45•815.12.99 Website: caraga.dilg.gov.ph Email: [email protected] PHILIPPINEBIDDINGDOCUMENTS (As Harmonized with Development Partners) Republic ofthePhilippines DEPARTINVITATIONMENT OFTHE INTERIOR TO AND BID LOCAL FOR GOVER NMENT REGIONXIII(CARAGAREGION) MEALS ANDK mACCOMMODATION.4,Libertad,BUTUANCITY FOR THE CONDUCTTelephoneNumber(08 OF5) 342 .TRAINING213.4 •342.20.45•815 ON.12.99 THE Website:caraga.dilg.gov.ph Email:[email protected] FORMULATION OF LOCAL CLIMATE CHANGE ACTION PLAN (LCCAP) PHILIPPINEBIDD INGDOCUMENTS Batch 1: November 9-11, 2016 @ Butuan City (ABatchsHarmo 2: Novembernized wi 16th- Devel18, 2016opment @ Butuan Partner City s ) Batch 3: November 23-25, 2016 @ Butuan City Date of Publication: October 6, 2016 1 2 TABLEOFCONTENTS SECTION I. INVITATION TO BID............................................................................4 SECTION II. INSTRUCTIONS TO BIDDERS.............................................................7 SECTION III. BID DATA SHEET.........................................................................35 SECTION IV.GENERAL CONDITIONS OF CONTRACT.......................................40 SECTION V. SPECIAL CONDITIONS OF CONTRACT...........................................57 SECTION VI. SCHEDULE OF REQUIREMENTS....................................................61 SECTION VII. TECHNICAL SPECIFICATIONS.....................................................62
    [Show full text]
  • REQUEST for QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address
    Republic of the Philippines Department of Agriculture Regional Field Unit No. IX General Vicente Alvarez St., Zamboanga City (062) 991-3188 REQUEST FOR QUOTATION PR No: 09-097-16 * Company Name PR Date: 26-Sep-16 Date: 29-Sep-16 Quotation #: RFQ 09-031-16 *Address Please quote your lowest price n the item/s below, subject to the general conditions on the last page, stating the shortest time of the delivery and submit your (SEALED and PROPERLY LABELED) quotation duly signed by your representative not later than 5/7 days in the return envelope attached herewith. FERDINAND D. GAMOROT Chair-Bids and Awards Committee Item No. Item Description Brand/Model Qty Unit/s *Unit Cost * Total Cost Catering Service with Accommodation 1 October 25, 2016 30 pax AM Snack (buko pie, fruit juice (pineapple)/coffee) Lunch (chicken afritada, Lumpia shanghai, macaroni soup, rice, softdrinks, gulaman) PM Snack (pizza roll, fruit juice (orange)/coffee) Dinner (chicken bbq, calamares, carrot soup, rice, softdrinks, fresh fruit salad) 2 October 26, 2016 30 pax Breakfast (sunny side up egg, bacon strip, corned beef, rice, fresh fruits, fruit juice/coffee) AM Snack (burger w/ fries, fruit juice) Lunch (bistek tagalog, chicken nuggets, sinigang na hipon, rice, softdrinks, fruits salad) PM Snack (waffles w/ chocolate syrup, fruit juice) Dinner (chopsuey, chicken adobo, chicken tinola, rice, softdrinks, mango float) 3 October 27, 2016 30 pax Breakfast (fried egg, beefloaf, longganisa, rice, fresh fruits, fruit juice) AM Snack (spaghetti, juice) Lunch (nilagang baka, buttered chicken, shrimps w/ garlic, rice, softdrinks, macaroons) PM Snack (suman w/ rice mango, hot chocolate, fruit juice) 4 Accommodation (2 nights) 30 pax To be served during the conduct of Workshop on Technical Writing with Confidence for PRRI Technical Staff on October 25-27, 2016 in Zamboanga City.
    [Show full text]
  • 2017 Hut 5 Package Menu
    Name: Order Taken By: Date: PHILIPPINE CUISINE Address: Total Amount Ordered: www.tropicalhutcatering.com Add: 7% Sales Tax: Tel. Number: Sub-Total: PARTY TRAYS FOR ALL OCCASIONS Date of Pick-up: Less: Deposit Pick-up Time: Balance Due: Business Hours: Tuesday - Friday (10:00am - 8:00pm) PACKAGE MENU - Suggestion for 50 Persons : $329.00 + TAX Saturday (10:00am - 8pm) Includes total of 12 deep trays: Sunday (10:00am - 4:00pm) 1 tray Appetizer 1 tray Pork 2 trays Pasta/Noodles Monday - closed 1 tray Vegetable 1 tray Beef 2 trays Rice 1 tray Chicken 1 tray Seafood 2 trays Desserts APPETIZERS PASTA/NOODLES VEGETABLES PORK DESSERTS Butterfly Shrimps Baked Ziti Ampalaya Con Carne Adobo Bibingkang Kanin Chicken Tenders Bihon at Canton Binagoongan Talong Asado Buko Pandan Salad Chicken Wings Miki Bihon Chopsuey Bicol Express Burlesk Turon Embotido Palabok Ginisang Sayote Bopis Cassava Cake Kikiam Pancit Bihon Ginataang Sitaw at Calabaza Dinuguan Cassava Flan Lumpiang Shanghai Pancit Canton Green Beans with Tofu Estopado Coconut Macaroons Pork And Shrimp Siomai Pancit Molo Green Mustard with Tofu Igado Crema De Fruta Shrimp Rebusado Sotanghon at Canton Pinakbet Menudo Creamy Fruit Salad Vegetable Egg Roll Spaghetti Vegetarian Delights Picadillo Ginataang Bilo Bilo Kutsinta RICE CHICKEN SEAFOOD BEEF Leche Flan Bagoong Rice w/ Mango Bon Chon Chicken Adobong Pusit Beef Afritada Mango Flan Chicken Fried Rice Buffalo Wings Black Bean Fish Fillet Beef Caldereta Mango Float Crabmeat Fried Rice Chicken Adobo Baby Boneless Daing Beef Mechado Nilupak Garlic
    [Show full text]
  • Dessert ~ Selections~
    DESSERT ~ SELECTIONS~ Triple Chocolate Truffle Cupcakes Coconut or Crème Caramel Flan #1 Choice especially if you love chocolate! A Mexican Tradition!! Choose your flavor custard Served with sliced strawberries, fresh topped with caramel sauce whipped cream & chocolate sauce Southern Banana Pudding Brownies Rich creamy custard over vanilla wafer cookies & Gooey brownies served with vanilla ice cream sliced bananas Chocolate Fondue Mango Float Mixture of dark & milk chocolate served with Baked mangoes, cream, graham crackers served strawberries, pineapples oranges, bananas, & with vanilla ice cream apples Lemon Bars Chocolate Rum Mousse Sweet, tart rich custard bars Spiced Rum, semi-sweet chocolate topped Fresh Fruit Platter with kiwi’s Variety of fruits served with a cinnamon yogurt dip Apple Pie Enchiladas Tipsy Fruit Apple pie filling rolled in a flour tortilla baked Watermelon, pineapple, strawberries marinated in & topped with vanilla ice cream tequila & lime juice Coconut Pound Cake Fruit Salsa Topped with tropical fruit compote & fresh Kiwis, apples, raspberries, strawberries served with whipped cream cinnamon tortilla chips Coconut Cheese Cake Variety of Homemade Cookies Macadamia nut graham cracker crust filled Choose from either: chocolate chip, peanut butter, with yummy coconut cream cheese topped oatmeal raisin or snickerdoodle with tropical fruit Frozen Margarita Pie Chocolate Chip Ice Cream Sandwich Chocolate chip cookies stuffed with your choice of Pretzel crust with a margarita filling & served ice cream & frozen frozen Ultimate Key Lime Pie Seasonal Sorbets Served with fresh whipped cream & sliced Ice Cream limes Chef Susan Brooks 508-650-0466 • [email protected] .
    [Show full text]
  • TROPICAL AGRICULTURE in CEYLON : I Ens Over Which Dr
    TROPICAL AGRICULTURE IN CEYLON : I ens over which Dr. Thwaites so long presided and “ LOVVCOUNTRY PRODUCTS. ” where Dr. Trimen now reigns. Economic rather than aesthetic principles guiding the choice of situation, an No. I. exceptionally rich piece of forest ground was chosen, A “ p e o p l e ’s PARK ” WANTED FOR COLOMJSO— HENARATGODA not at Colombo or near it, unfortunately, but within GARDENS. half-an-hour's drive or walk from the Henaratgoda “ Kew Point, ” in Colombo, still preserves the me­ station, sixteen miles from Colombo, on the line to mory of the first Botanic Gardens established during Kandy. Here can be seen a rich grove of indigenous the British period in Ceylon, and, much as we ap­ forest, alive with clouds of the great frugiverous brt preciate the taste with which the police quarters in called in popular parlance “ the flying-fox and the Slave Island have been built and the "grounds around visitor might ask the intelligent Sinhalese in charge them laid out, we yet could wish, for the sake of whether he has observed any cases, such as undoubtedly residents in the capital of the island, as well as that occurred at Madras when trees the resort of those of the multiplied visitors we may soon expect, that curious animals were denuded of leaves, of deaths something more than the name and a few noble trees amongst the big ba’s from sun-stroke ! But the visitor had come down to us of this generation from the will need the time between 8 a. m., when his train ar­ Ceylon namesake of the great and justly celebrated rives from Colombo, and 10, when the down train Kew Gardens.
    [Show full text]
  • MUSSELS INGREDIENTS 1Kg Fresh Large Tahong (Mussels) 75G Butter Or Margarine 1Pc Garlic, Minced 150G Grated Cheese (Quick Melt Type)
    HYAZINTH PANGANIBAN BSHRM MORNING A-32 PROF.DIONES APPETIZER BAKED MUSSELS INGREDIENTS 1kg fresh large tahong (mussels) 75g butter or margarine 1pc garlic, minced 150g grated cheese (Quick Melt type) PROCEDURES • Place tahong(mussels) on a pan (no water), cover and cook over moderate heat. • When shells open up, drain. • Remove top shell. • Melt butter, add minced garlic. • Stir for 3 minutes. • Brush each tahong meat with butter-garlic mixture, top with grated cheese • Arrange tahong (mussels) on a baking sheet. • Bake in pre-heated oven with a low heat (250F). • Bake for 10 – 15 minutes RECIPE COST CARD BAKED MUSSELS RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 1 kg mussels 50.00 1 kg 50 kg 50 75 g butter 19.50 100 g 0.20 g 15 1 pc garlic 5.00 1pc 5 pc 5 150 g Cheese 42.00 250 g 0.17 g 25.5 melt NO. OF PORTION: 4 TOTAL RECIPE COST: P95.50 PORTION COST: P23.88 SOUP EGG DROP SOUP INGREDIENTS 2pcs chicken broth 10g cornstarch 1pc egg 1pc onion spring PROCEDURES • In a medium stock pot, slowly heat chicken broth and cornstarch. • Stir constantly until thickened. • Pour beaten egg into soup and stir once around stock pot very gently in order to break up egg. • Remove soup from heat and garnish with spring onions. RECIPE COST CARD EGG DROP SOUP RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 2 pcs Chicken 6.00 1 pc 6 pc 12 broth 10 g cornstarch 16.00 100 g 0.16 g 1.6 1 pc egg 6.00 1 pc 6 pc 6 1 pc Onion 10.00 5 pc 2 pc 2 spring NO.
    [Show full text]
  • Welcome to Luscious.™
    WOMEN’S BUSINESS ENTERPRISE. SWEET STREET DESSERTS IS A CERTIFIED Welcome to luscious.™ 722 Hiesters Lan Welcome to luscious. e , r e a d i n ™ g , www.sweetstreet.com P P: 1 800 793 3897 F: 1 610 921 0915 a 1 9 6 0 5 SWEET STREET DESSERTS ARE KOShER DAIRy(KD) WITh ThE ExCEPTION OF ChEWy MARShMAllOW SqUARES, ChOCOlATE MARShMAllOW BAR, EUROPEAN INDIvIDUAlS, GRAND CRU™ PETIT FOURS AND SCONES. ©2010, SWEET STREET DESSERTS. All RIGhTS RESERvED. PRINTED IN ThE U.S.A. Oi 4/10 50M Welcome to SWeet Street DeSSertS Dedication to Quality 1–3 100% Guarantee 3 WE HAVE A Important customers 4 leVerAGING lUScIoUS 5–9 WE AT SWEET STREET DESSERTS ™ MISSION Balancing Desserts 6, 7 CHOOSE TO BE THE LEADER IN THE Support Programs 8, 9 Artisan Scone Variety cups & caddies 10 GOURMET DESSERT INDUSTRY, SETTING THE Units POrtiOn POrtiOn POrtiOn Sweet elite Program 11 COde Per Case STANDARD Per Unit Per CBYase WHICHWt ALL OTHERS ARE JUDGED. 7968 4 13 52 3.5 oz 2 blueberry scones PIeS 12 twelve-Inch 12, 13 Deep Dish 14, 15 eing a leader in “sweet indulgence” is our way 1 cinnamon scone Petal Pan 15, 16 1 chocolate chip scone Variety Packs 17 of life. To maintain our leadership, we will be tHe BIG lINe 18 Pies 18 B missionaries of the dessert experience, expanding its cakes 19–21 pleasures to all parts of the day and all parts of the world. cAKeS 22 Nine-Inch round 22–24 With our unwavering commitment to profitably create a mousse 24 constantly2 chocolate evolving chunk cookies and extraordinary line of great-tasting, tiramisu 25 1 oatmeal raisin cookie Variety Packs 25 high quality desserts, innovation will always be essential cHeeSecAKeS 26 1 butter sugar cookie Nine-Inch 26–28 to our success and cutting-edge products will always ten-Inch 28 be our future.
    [Show full text]
  • International Buffet Menu Selections
    The Orchard Golf & Country Club INTERNATIONAL BUFFET MENU SELECTIONS Buffet Menu 1 Buffet Menu 7 5-Course Set Menu (Minimum of 100 persons) (Minimum of 50 persons) 5C Menu 1: P1,400/person P1,450/person P850/person 5C Menu 2: P1,350/person 5C Menu 3: P1,320/person Buffet Menu 2 Buffet Menu 8 (Minimum of 100 persons) (Minimum of 50 persons) 4-Course Set Menu P1,300/person P850/person 4C Menu 1: P1,200/person 4C Menu 2: P1,100/person Buffet Menu 3 Buffet Menu 9 4C Menu 3: P1,050/person (Minimum of 100 persons) (Minimum of 50 persons) 4C Menu 4: P1,050/person P1,300/person P780/person 4C Menu 5: P900/person 4C Menu 6: P875/person Buffet Menu 4 Buffet Menu 10 4C Menu 7: P875/person (Minimum of 100 persons) (Minimum of 50 persons) P1,200/person P780/person 3-Course Set Menu 3C Menu 1: P800/person Buffet Menu 5 Buffet Menu 11 3C Menu 2: P800/person (Minimum of 100 persons) (Minimum of 50 persons) 3C Menu 3: P700/person P1,050/person P700/person 3C Menu 4: P750/person 3C Menu 5: P750/person Buffet Menu 6 Buffet Menu 12 3C Menu 6: P700/person (Minimum of 100 persons) (Minimum of 50 persons) 3C Menu 7: P680/person P1,050/person P680/person 3C Menu 8: P680/person International Buffet Menu Selections are inclusive of: v Centerpieces for banquet tables v Complimentary use of podium and stage v Registration table Prices are inclusive of 12% VAT * Subject to change without prior notice * Venue rental fee of P30,000 shall apply For inquiries or reservations, please contact the Marketing office Phone: (02) 982-2000 loc.
    [Show full text]
  • Po 19-0579 Pdrrmo Svp 19-0378
    Republic of the Philippines PROVINCE OF SOUTH COTABATO PURCHASE ORDER *723108863* Supplier: AGUA FRIO GARDEN RESORT, INC. Purchase Order No.: SVP 19 - 0579 Date: August 13, 2019 Address: Koronadal City Mode of Procurement: Small Value Procurement Telephone No. 228-6528 Purchase Request No.: 19 - 0237 Please furnish this office the following articles subject to the terms and conditions contained herein : Place of Delivery: ACTIVITY VENUE Delivery Term: ACTIVITY DATE Date of Delivery: Activity date: October 14-18, 2019 Payment Term: CREDIT Item No Qty. Unit Description Unit Cost Amount 1 1 lot MEALS AND SNACKS WITH VENUE AND 227,500.00 227,500.00 ROOM ACCOMMODATION ***For 35 pax per day for 5 days ***with Free Flowing Coffee/Chocolate drinks ***Free snacks (Crackers with pica-pica in between meals Day 1: October 14, 2019 ***Breakfast: Beef Tapa, Pork Chorizo, Scrambled Egg with Tomato & Onion, Pipino & Radish with Dilis, Plain Rice, Fresh Fruits and Coffee with Cream ***Snacks (AM): Chicken Sotanghon Guisado and Strawberry Juice in Glass ***Lunch: Chicken Adobo, Pork Pochero, Fried Bangus, Seafood Chopsuey, Plain Rice, Buko Salad and Bottled Calamansi Juice (350ml) ***Snacks (PM): Chicken Pancit Guisado with Bread and Canned Four Seasons Juice (140ml) ***Dinner: Adobong Pusit, Grilled Chicken Breast, Shrimp Sinigang, Steamed Vegetables with Bagoong, Plain Rice, Maja Blanca and Bottled Calamansi Juice (350ml) Day 2: October 15, 2019 ***Breakfast: Bistek Tagalog, Chicken Embutido, Sapsap Bulad, Tortang Talong, Plain Rice and Hot Chocolate ***Snacks (AM): Pasta Carbonara with Bread and Canned Pineapple Juice (140ml) ***Lunch: Beef Kare-Kare, Nilagang Pork with Langka, Crispy Fried Chicken, x-x-x Page 2 follows x-x-x In case of failure to make the full delivery within the time specified above, a penalty of one-tenth (1/10) of one percent for everyday of delay shall be imposed.
    [Show full text]
  • Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
    FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
    [Show full text]