Full Page Holiday Menu

Total Page:16

File Type:pdf, Size:1020Kb

Full Page Holiday Menu Holiday Pastry Menu Order Online: www.toasttab.com/cafe-selmarie - Use "Holiday Preorder" Menu Orders must be placed by Satuday, December 19. After December 19, only same-day, online orders will be accepted. SIGNATURE ITEMS Stollen - Plain/Marzipan 15.5/19 A traditional German Christmas loaf with rum-soaked raisins, candied fruit, and almonds. Birgit makes each one by hand throughout the Christmas season. Linzer Torte 9.5" serves 8-10 34 A beautiful lattice topped tart filled with fine raspberry preserves in a pastry crust rich with ground toasted almonds, hazelnuts, and fragrant spices. Yule Log (Bûche de Noël) Regular serves 6-10/Small serves 3-5 40/22 Vanilla sponge filled with espresso buttercream and rich chocolate ganache, finished with chocolate buttercream “bark” and festive decorations. CAKES, PIES, & PASTRIES FOR CHRISTMAS MORNING 7" CAKE SERVES 6-8 Breakfast Pastry Box 22 Tres Leches 32 (assortment of scones, croissants, cinnamon buns) Spanish Almond Torte 32 Cinnamon Buns Box of 4 - 12.00 Turtle Cheesecake 7" 25 Granola - 1lb 9.75 Caramel Apple Bread Pudding 31 Intelligentsia Coffee - 12oz bag 14.00 Sugar Plum Spice Cake 18 Seasonal Cupcakes (TBA) Box of 6 - 18.00 Pecan Pie 9" serves 6-8 25 Apple Streusel Pie 9" serves 6-8 22 Cherry Streusel Pie 9" serves 6-8 25 Apple Strudel serves 6-8 32 HOLIDAY COOKIES Seasonal Assortment An assortment of our signature all- Holiday Hours: butter and seasonal decorated Monday, 12/21 closed sugar cookies. Tuesday, 12/22 10am-7:30pm Wednesday, 12/23 10am-7:30pm 1-pound box 25 Thursday, 12/24 9am-4pm 2-pound serving tray 52 We'll be closed Friday 12/25 through Visit us in person or online to view our full Monday 12/28, reopening on selection of seasonal cookies including Tuesday 12/29. decorated gingerbread, biscotti, and special shortbreads. Address: 4729 N. Lincoln Ave. Phone: 773-989-5595 Email: [email protected] Holiday Savory Menu Orders must be placed by Saturday, December 19 unless otherwise noted. After December 19, only same-day, online orders will be accepted. All items served cold with reheating instructions. SIDES SOUP SERVES 4 Scalloped Potatoes serves 4 22 Creamy Mushroom Soup qt 18 gruyere, cream, onion Tomato Bisque (vegetarian) qt 15 Roasted Brussels Sprouts serves 3-4 16 Vegetarian Chili (vegan) qt 15 Mac & Cheese serves 3-4 qt 22 Chicken Pot Pie serves 3-4 qt 24 with puff pastry QUICHE Mashed Potatoes serves 3-4 qt 15 9" SERVES 6-8 Paprikash Gravy serves 6-8 qt 16 Cheddar Cornbread serves 4 10 Lorraine 26 Green Salad serves 4 16 bacon, caramelized onion, gruyere tomato, cucumber, vinaigrette Kale, Butternut Squash, & Gruyere 26 COCKTAILS to go Egg Nog 16oz - serves 4 26 eggs, cream, milk, sugar, rum, brandy Seasonal Cocktail (TBA) 16oz - serves 4 26 Mimosa Kit serves 2-4/4-6 14/25 prosecco and Tropicana OJ Christmas Feast We will not be able to serves 4 - 200.00 (All items served cold with reheating instructions) accept cancellations or Choice of braised beef brisket or Nueske's smoked ham changes to orders after Scalloped potatoes, roasted Brussels sprouts, one quart soup, one quiche of your choice, Saturday, 12/19. green salad, one dozen Parker House rolls with herb butter Pie of your choice + whipped cream and 1/2lb cookie assortment One wine of your choice (nonalcoholic options 16oz bottle of egg nog available) Orders must be placed by Wednesday, December 16 For more options including family meals, wine, and beer, check out our online menu at www.toasttab.com/cafe-selmarie .
Recommended publications
  • Four Course Dinner First Course Salad Entrées Desserts Traditional
    C H R I S T M A S 2 0 1 8 Four Course Dinner $55.00 per person 14 First Course Please select one of the following appetizers SOUP Roasted Butternut Squash, Smoked Shiitake Mushroom Powder, Elderberry Gastique FOIE GRAS Seared, Stollen Bread French Toast, Charred Endive Salad, Huckleberry CHILLED SEAFOOD Shrimp, Oyster, Scallop, Lobster, Cocktail Sauce, Myer Lemon Aioli, Mignonette +$3 CAVIAR Blini, Roasted Rosti, Blistered Squash Panacotta SPAETZLE APPETIZER German Egg Noodles, Black Forrest Ham, Asparagus, Gruyere Cheese Salad BAVARIAN INN HOUSE SALAD Marinated Mushrooms, Tomatoes, Dill Cucumbers, Rhineland Dressing Entrées Please select one of the following entrees. JAIL ISLAND SALMON FILLET Bourbon Cider Glaze, Embered Oyster Mushrooms & Roasted Brussel Sprouts Fricassee BAVARIAN INN ALL LUMP CRAB CAKES Asparagus, Hollandaise Sauce, Potato Puree FILET MIGNON 7 Ounces, Grilled, Truffle Ditalini Mac & Cheese, Broccolini, Gluhwein Reduction JAEGERSCHNITZEL Veal Steak, Hunter Mushroom Cream Sauce, Red Cabbage, Housemade Spaetzle CHRISTMAS GOOSE Confit of Leg, Roasted Breast, Flowering Kale “Kraut,” Foie Gras Gravy, Roasted Sugar Plums 14 OZ PRIME RIB Dry Aged, Smoked, Asparagus Gratin, English Cheddar & Chive Smashed Potatoes, Jus de Veau (df) +$6 PHEASANT BREAST Seared, Smoked Gouda Grits, Tasso Ham Broth, Roasted Turnips WINTER VEGETABLES Roasted Gourds, Grilled Squash, Truffle Emulsion, Faro, Crispy Root Vegetables, Desserts Please select one of the following desserts RASPBERRY LINZER TORTE BLACK FOREST CAKE CHOCOLATE GANACHE CAKE APPLE STRUDEL CHEESECAKE Traditional Holiday Dinner $45.00 per person SOUP Roasted Butternut Squash, Smoked Shiitake Mushroom Powder, Elderberry Gastique Bavarian Inn House Salad Marinated Mushrooms, Tomatoes, Dill Cucumbers, Rhineland Dressing Roasted Turkey Giblet Gravy and Apple Chestnut Dressing, Whipped Potatoes, Cranberry Sauce, Fall Vegetables Black Forest Cake Entire table must select this option.
    [Show full text]
  • Techniques Classes
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette,
    [Show full text]
  • Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
    Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    [Show full text]
  • A Round of Applause
    Traditional southern chess pie features a simple egg-and-sugar custard; this version adds tart lemon and sweet Cara Cara orange juices for a vibrant tang. It’s topped with a “plate” of crust— the fluted rounds punched out from the center dot the pie’s rim—and finished with confectioners’ sugar. A ROUND OF APPLAUSE cit r u s chess pie Creating a crowd-pleasing showstopper of a pie is easier than it seems. We’ve updated classic fillings and decorated them with eye-catching crusts that almost any baker can master. Here, we reveal our clever tricks, walking you through them step by step. The only hard part is picking which to try first. PHOTOGRAPHS BY WILL ANDERSON • RECIPES BY SHIRA BOCAR AND LAURYN TYRELL • TEXT BY SARAH DIGREGORIO 91 brown-sugar butternut-squash pie For recipes, see page 136; for decorating techniques, see page 96. A PIE FULL OF STARS Butternut squash is sweeter and smoother than more-fibrous pumpkin—it’s a wonder it’s not used in desserts more often. Roasting the flesh supplies a caramel note, while puréeing and straining it afterward is key for a silky texture. Upgrade a crimped crust with a fishtail-braided rim and a scattering of cutouts. You can arrange the pieces however you like; this crescent-shaped tumble was inspired by a vintage brooch. 92 chocolate-sesame tarte soleil THE SUN ALSO RISES With semisweet chocolate and tahini frangipane layered inside, this radiant tart takes its cue from the candied, nutty flavors of chocolate-covered halvah. The sesame lends a complex, almost bitter edge that keeps the filling from being too sweet.
    [Show full text]
  • Quality Has Got a Name La Qualité Porte Un Nom La Qualità Ha Un
    Qualität hat einen Namen Quality has got a name Das Haus Jindrak hat eine lange Tradition. Bereits im Jahr 1929 eröffnete The confectionary Jindrak has got a long tradition. In 1929, my grandfather, mein Großvater, Kommerzialrat Leo Jindrak I., in der Herrenstraße 22 mit Kommerzialrat Leo Jindrak I. disclosed the first confectionary in 22 Herren- zwei Verkäuferinnen und drei Gesellen eine Konditorei. Die Produkte unse- The Typical Cake from Linz strasse with two shop assistants and three journeymen. Our products, not res Hauses - nicht nur eine Gaumenfreude, sondern auch eine Augenwei- only a delicacy, but also a feast to the eyes, had attracted an increasing de - lockten immer mehr Genießer in unsere Konditorei und so vergrößer- number of gourmets, which resulted in the extension of our business. Today ten wir im Laufe der Jahre den Betrieb. we employ 145 people, including 12 apprentices. Heute beschäftigen wir 145 Mitarbeiter, davon 12 Lehrlinge. The confectionary Jindrak is home of the original ”Linzer Torte”. Die Konditorei Jindrak ist das Haus der ”Original Linzer Torte”. La qualité porte un nom The Typical Cake from Linz La pâtisserie Jindrak a une longue tradition. C’est en 1929 que mon grand-père, Kommerzialrat Leo I., ouvrait sa première pâtisserie au Stammhaus | Headquarters | La maison mère | Casa madre numéro 22 de la Herrenstraße avec deux vendeuses et Herrenstraße 22-24 , 4020 Linz~Donau / AUSTRIA trois pâtissiers. Les produits de notre maison - enchantant Telefon: +43732/779258 , Fax: +43732/779258-5 à la fois le palais et les yeux - ont attiré de plus en plus de e-mail: [email protected], www.linzertorte.at gourmets au fil des ans, c’est ainsi que notre entreprise s’est développée.
    [Show full text]
  • HOLIDAY SPECIALS Available December 22Nd - 24Th at Both Locations
    HOLIDAY SPECIALS nd th Available December 22 - 24 at both locations EXTRAORDINARY YULE LOG SOLD OUT A beautiful centerpiece as well as dessert! This torte is a combination of a dense brownie and a chocolate souffle studded with raspberry tea soaked cherries. Each yule log is finished with a chocolate truffle layer, red roses and their petals, chocolate shavings, and 23 3/4 kt gold leaf. 58. (serves 12-14) DULCE DE LECHE CHEESECAKE A rich creamy and over the top cheesecake. Roasted pecan graham cracker base, caramel in the cheesecake, a sour cream layer, and finally homemade dulce de leche. This cheesecake is edged with caramelized pecans and swags of piped whipped cream on top. ONE SIZE ONLY - 50. (serves 14-16) IVOIRE ROYALE An exquisite torte made of fine layers of vanilla bean soaked pound cakes and creamy white chocolate mousse. Each mouthful bursts with fresh raspberries, strawberries, blackberries, and blueberries. This delicate mousse torte is hidden by whipped cream, white chocolate shavings dusted with powdered sugar. 6” – 40. 8” – 44. 10” – 48. GATEAU NOEL A customer favorite! This chocolate cake marries raspberry creme brulee, raspberry infused bittersweet chocolate mousse and dark chocolate cake. Touches of edible gold leaf, chocolate shavings and fresh raspberries adorn this decadent torte. 10” only – 52. CHOCOLATE CROISSANT BREAD PUDDING A staff pick! Buttery croissants soaked in vanilla bean creme brulee and layered with chocolate combine to create an unforgettable warm and homey dessert. Serve with whipped cream or vanilla ice cream. ONE SIZE ONLY – 65. (serves 12-14. price includes oval white porcelain dish) TRES LECHES TORTE Light vanilla sponge cake layers brushed with three types of milk and layered with custard and whipped cream.
    [Show full text]
  • Desserts Menu
    Metro Cuisine Dessert Menu Traditional Cookies Tea Cookies & Candies ... Traditional Cookies Tea Cookies & Candies Toll House Chocolate Chip Peanut Butter Choc. Caramel Thumbprints Apricot Linzer Torte White Choc. Cherry-Macadamia Chewy Sugar Cookies Cherry Walnut Rugelach Pineapple Tea Cakes Old Fashioned Oatmeal Raisin Oatmeal Scotchies Strawberry Thumbprints Orange Pumpkin Drops Cowboy Cookies Hershey Kiss Cookies Chocolate Dipped Shortbread Swedish Tea Cakes Snicker Doodles Chocolate – Choc. Chip Almond Sweet Fingers Buckeyes Gingerbread Men Sweet Wine Cookies Pecan Tassies Iced Lemon Pecan Cookies Buffalo Cookies Chocolate Ginger Cookies Chocolate Dipped Cranberry- Chocolate Dipped Coconut- Classic Chocolate No-Bakes Spicy Pumpkin Cookies Florentines Macaroons $10.95 Per Dozen - Minimum of 2 dozen per selection Chocolate Macaroons “Black & White” Shortbread Iced Theme or Holiday Cut-outs $1.00 each – 20 ct minimum Minimum of 2 dozen per selection or order an assortment Themed or Logo Stenciled Cookies 1.75 ea. – Call for Specifics $11.95 per dozen Brownies, BarBarssss & SheetSheet----CakeCake Desserts Chocolate Brownies Banana Cake with Pecans Apple Cake with Caramel Icing Raspberry or Apricot Bars Carrot Cake Texas Nut Cake Swirled Cheesecake Brownies Peanut Butter Bars Rocky-Road Brownies Blueberry Cheese Crumb Bars Double Chocolate Sheet Cake 7-Layer Bars Butterscotch Bars German Chocolate Brownies Old Fashioned Oatmeal Cake Lemon Bars $1.50 per Person (24 count minimum on any one variety or order an assortment) Pumpkin
    [Show full text]
  • Delicious Food. Great Service. Seamless Execution
    delicious food. great service. seamless execution. www.pranzi.com • [email protected] • 401.383.3631 10 rosario drive, providence, ri weddings & special events table of contents wedding packages .................................................................................. 4 Simply Elegant Wedding Package A Day to Remember Wedding Package An Appetizing Affair Wedding Package Exquisite Gala Wedding Package hors d’oeuvres ...................................................................................... 8 Presidential Selection Passed Hors D’Oeuvres salads ................................................................................................... 10 entrées ................................................................................................ 11 entrée accompaniments ...................................................................... 14 specialty stations ............................................................................... 15 late night snacks ................................................................................ 19 desserts ................................................................................................ 20 Wedding Cakes Specialty Cupcakes Signature Cakes Cake Pops Gourmet Cookies Fresh Baked Pies Cheesecakes Additional Gourmet Desserts bridal showers & post wedding brunch ........................................... 24 themed dining options ...................................................................... 26 children’s corner ..............................................................................
    [Show full text]
  • Jewish Voice
    MASSACHUSETTS 28 Adar 11 5768 Vol. VI - Issue VII www.jvhri.org A ril 4 2008 Newhook blasts gender inequity in Jewish workplace Concrete steps offered to create a more Photo by Mary Karr gender-equal footing SOPHIE FREUD signs a copy of her book, Living in the BY SUE FISHKOFF Shadow of the Freud family, ]TA Staf!Writer at her March 25 lecture. SAN FRANCISCO OTA) Sophie Freud: - It's been 45 years since the U.S. Congress passed the Equal Pay Act, making it Living in the illegal to pay men more than women for the same job. shadow of fame It's been 44 years since Title Vl of the Civil Rights Act Sigmund's Photo by Sam Asinof barred employment discrimi­ PREPARING FOR PASSOVER nation on the basis of race or granddaughter This year, in Rhode Island, The Voice & Herald shares some traditional recipes from grandma, sex, and the Equal Employ­ the secrets to a great flour-less chocolate cake, and some new twists on old traditional dishes. ment Opportunity Commis- gives an intimate See PASSOVER, Page 22-31 glimpse ofthe See GENDER, Page 15 Freud family BYMARYKORR Showing solidarity with Sderot families [email protected] the city of Sderot. The sun is who fire Kassam rockets at people have merely seconds to Code Red sends find cover in one of the many DARTMOUTH, Mass. - shining, people are socializing Sderot from nearby Gaza. bomb shelters situated through­ Sophie Freud, 84, recalls the residents scurrying in a nearby cafe, and trucks It happens quite often that the out the area.
    [Show full text]
  • Quarterly Publication of the Culinary Historians of Ann Arbor
    VOLUMEVOLUME XVI, XXIX, NUMBER NUMBER 4 4 FALL FALL 2000 2013 Quarterly Publication of the Culinary Historians of Ann Arbor “Preparing Couscous”, a watercolor by Moroccan chef and painter Mohammed Ben Ali R’bati (1861‐1936), appears to depict a memory from his childhood. Image from Daniel Rondeau, Abderrahman Slaoui, and Nicole de Pontcharra, Mohammed Ben Ali R’bati: Un Peintre à Tanger en 1900 (Éditions Malika, 2000) REPAST VOLUME XXIX, NUMBER 4 FALL 2013 IN MEMORIAM: HAZEL PROCTOR We were saddened to hear of the passing of former CHAA member Hazel Proctor, 91. She died on August 25 at Arbor Hospice following a short illness. She and her second husband, Jay Carp, joined CHAA in 2003 and remained members until 2005, when she moved to Milan, MI. She is survived by Jay and by two of her three sons, two grandchildren, and two great- grandchildren. Born in a ranch house on the outskirts of Austin, TX, Hazel Peabody Proctor, whose nickname was “Scoop”, eventually made her way to the Upper Midwest and became a leading businesswoman in Ann Arbor. One of her local companies was Proctor Publications, LLC, a longtime area publisher of fiction and nonfiction that Hazel and her eldest son, Don, co- founded and directed. (Since 2003 it has been a ISSN 1552-8863 subsidiary of Publishing Ventures, Inc.) One of its Published quarterly by the food-related releases was Marzella Leib’s Recipes of Culinary Historians of Ann Arbor (CHAA) the Old German Restaurant and Other Traditional German Recipes (2000). That book has helped carry http://www.culinaryhistoriansannarbor.org on the legacy of Ann Arbor’s “Old G” restaurant, An archive is available at http://cooks.aadl.org/cooks/repast where the German-born Leib was a waitress for many years.
    [Show full text]
  • Thank You for Downloading the Our Ca Electronic Versio Talog
    Thank you for downloading the electronic version of our catalog. It is one of many steps we’ve taken to reduce cost and lower our environmental impact... and to help keep pricing the same as last year! Use this pdf as a supplement guide to ordering online or fill out the printable order form found at the end of this docu - ment. Fax, email, phone-call, order online... use what works best for you! We will always strive to provide the best possible experience for you, your loved ones, clients and colleagues. Often we hear from so many of you, that a gift from Mother Myrick's is always appreciated, especially during the holidays, birthdays and other occasions. We understand continuing the tradition is important. We’re he re to help! Quest ions or Gift C Suggestion all our mail s?... order depa any day f rtment rom 9 am to 6 pm EST. Thank you for Fro m Nov. 18 choosing to Dec. 22, phones are our open till 10 Mother Myrick’s! pm EST. * * * * * * * * * * * * * * * * Ron & Jacki * * * * * * * Phone: 1-8 88-669-742 FAX: 80 5 2-362-6001 Em ail: order s@motherm yricks.com Mothe r Myrick’s P.O. Box 1142, Rte Manc 7A hester Ctr , VT. 05255 The perfe ct handmade c hocolates for e very occasion! PERFECT for HOLIDAY GIVING Our Customers’ Favorites! Mother’s Stollen We’re proud of our First Prize Winner! The prestigious “Our i lb. box of European judges never expected to taste a stollen to match Buttercrunch makes their homeland’s finest.
    [Show full text]
  • Friedman Family Recipe Book 2019
    Friedman Family Recipe Book 2019 Compiled by: Gloria Friedman Updated 11/17/15, 9/30/17, 2/10/18, 7/16/18, 12/27/18, 4/29/19 1 | Page Contents Fish Filets With Mushrooms ............................................................................................................................................................... 4 All American Meatballs ....................................................................................................................................................................... 4 Vegan Mac and Cheese ....................................................................................................................................................................... 5 Ron’s Applesauce ................................................................................................................................................................................. 5 Black Bean Tostadas with Two Salsas ................................................................................................................................................ 6 Roasted Corn Salsa............................................................................................................................................................................... 6 Blintzes .................................................................................................................................................................................................. 7 Blueberry Muffins ...............................................................................................................................................................................
    [Show full text]