DOCSLIB.ORG

Savour the Magic of the Season Savour the Magic of the Season Christmas Brochure 2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Savour the Magic of the Season Savour the Magic of the Season Christmas Brochure 2020 Savour the magic of the season Savour the magic of the season Christmas Brochure 2020 FINGER FOOD MENU (MINIMUM OF 30 PERSONS) Rudolph - € 14.50 per person 5 Gingerbread - € 16.50 per person 6 Santa Clause - € 20.00 per person 7 DINNER MENU (MINIMUM OF 25 PERSONS) Mistletoe - € 25.00 per person 8 FESTIVITIES MENUS Christmas Eve - € 35.00 per person 10 Christmas Day - € 40.00 per person 11 New Year’s Eve - € 65.00 per person 12 New Year’s Day - € 40.00 per person 13 FESTIVE SPECIALS Pasta station - € 6.50 per person 15 Fish and shellfish stall- € 13.50 per person 15 Charcuterie stall - € 7.50 per person 15 Cheese bodega - € 6.50 per person 15 Festive afternoon tea - € 10.00 per person 15 All our food is prepared in a kitchen where nuts, gluten and other known allergens may be present. Our dish descriptions do not include all of the ingredients used to make the dish. If you have a food allergy please speak to a member of our team before ordering or making a reservation. ALL PRICES SPECIFIED ARE PER PERSON AND ARE INCLUSIVE OF VAT. THE FESTIVE SEASON 2020 — 3 Finger Food Finger Food Menu Rudolph SELECTION OF COLD CANAPES Assorted tramezzini Turkey, cranberry en croute Goat cheese, olive tapenade cut up wrap V Salmon mille-feuille, tartlet, avocado mayo Speck, rosemary, and glazed pear GF, LF Feta cheese and beetroot, pumpkin seeds, and cranberry sauce V SELECTION OF HOT CANAPES Breaded Brie cheese, pepper chutney V Aubergine and chickpea fritters VG, V, LF Woodland mushroom puffs V, VG, LF Classic quiche lorraine, pancetta cherry tomato and caramelised onions Pastizzi pea and ricotta V SWEET TEMPTATION CHOOSE 2 FROM THE BELOW Mince pies LF Ginger stars LF Chocolate and walnut brownie LF Baked cheesecake Key lime and raspberry cake €14.50 per person THE FESTIVE SEASON 2020 — 5 Finger Food Menu Gingerbread SELECTION OF COLD CANAPES Assorted tramezzini Marinated figs, goat cheese brochette V, GF Salmon mille-feuille, tartlet, avocado mayo Goat cheese and beetroot, pumpkin seeds, and cranberry sauce V Pea pannacotta, cured salmon Selection of cut up wraps and closed sandwiches SELECTION OF HOT CANAPES Turkey roulade, flavoured with rosemary, cranberry sauce LF Vegetable gyoza, ponzu dip LF, VG, V Thai fish cakes, coriander, and chilli aioli GF Mushroom mini strudel V, VG Duck spring rolls, oyster sauce LF Beef roulade wrapped with pancetta GF SWEET TEMPTATION CHOOSE 3 FROM THE BELOW Mince pies LF Ginger stars LF Chocolate and walnut brownie LF Baked cheesecake Key lime and raspberry cake € 16.50 per person THE FESTIVE SEASON 2020 — 6 Finger Food Menu Santa Clause SELECTION OF COLD CANAPES Assorted open canapes Chicken liver pate, spiced macaroon GF Curried salmon, potato gratin, Jerusalem artichoke GF Goat cheese and beetroot, pumpkin seeds, and cranberry Sauce V Selection of cut up wraps, closed sandwiches Turkey, cranberry en croute SELECTION OF HOT CANAPES Bourbon glazed pork belly GF, LF Spiced lamb kebabs, mint raita GF. LF Duck spring rolls, oyster sauce LF Mussel, leek and dill velouté Mushroom mini strudel V, VG Thai fish cakes, coriander, and chilli aioli Mini chicken wrapped in bacon, thyme, and cranberry sauce GF Pastizzi pea and ricotta V SWEET TEMPTATION Mince pies LF Ginger stars LF Chocolate and walnut brownie LF Baked cheesecake Key lime and raspberry cake € 20.00 per person THE FESTIVE SEASON 2020 — 7 Dinner Menu Mistletoe SALADS AND ANTIPASTI Sicilian caponata, stuffed potato skins GF, LF, V, VG Panache of winter vegetables GF, LF, V, VG Indulge in our incredible selection of mouth-watering salads and platters from sea and land, prepared by our Garde Manger using the freshest and Roasted potatoes, fennel seeds and onions GF, LF, V, VG best raw produce, combining both local and international flavours. SWEET STATION TEMPTATION PASTA AND SOUP STATION Exquisite selection of flans and gateaux SOUP Christmas treats Cream of broccoli and pancetta soup GF Christmas logs, mince pies Garnished spiced crotons PENNE OUR PLATEAU DE FROMAGE Cumberland mince, pancetta, lemon zest, cherry tomato in a light sage infused cream Selection of hard and soft cheeses both international and local served with rustic bread, condiments, chutneys, grissini, water biscuits and BAKED PASTA scented honey Tomato fondue, grilled vegetables, feta cheese with a thyme and parme- san crust V € 25.00 per person CARVING STATION Children 7-12 years € 12.50 ROAST TURKEY BREAST GF, LF Menu includes water, soft drinks, beer and wine Maltese sausage stuffing cranberry sauce, rosemary jus HERB CRUSTED SIRLOIN OF BEEF GF, LF With Dijon cream sauce, horseradish cream, balsamic onions PAN FRIED STONE BASS GF Vegetable couscous, dill, and mussel meat velouté LOCAL MARINATED PORK LOIN GF, LF Braised fennel, grilled marrows, apple sauce and wholegrain jus THE FESTIVE SEASON 2020 — 8 Festivities Menus Christmas Eve Dinner FLAVOURS FROM THE GARDE MANGER HOT BUFFET Indulge in our incredible selection of mouth-watering salads and platters Pan-fried seabass fillets, wilted spinach, seafood farci, shrimp bisque GF from sea and land, prepared by our Garde Manger using the freshest and Beef roulade, root vegetable ragout, anise and bay leaf jus GF, LF best raw produce, combining both local and international flavours all complemented with our homemade selection of infused oils, chutneys Grilled chicken thigh, roast pumpkin and sweet potato, dried cranberry, and vinaigrettes. prune, lemon oil GF, LF Live Curing station from land and sea Grilled polenta, mushroom ragout, Parmesan, popped cherry tomato GF, LF, V WARM WINTER SOUPS Selection of local grown grilled vegetables GF, LF, V, VG Buttered roast new potato GF, LF, V Cream of lentil soup, spiced chicken GF Toasted pita with sumac SWEET TEMPTATION PASTA LIVE STATION Exquisite selection of flans, gateaux, and carved fresh fruits Christmas logs, mince pies Penne with hickory pulled pork, blue cheese, mushrooms, pine nuts in sage cream velouté OUR PLATEAU DE FROMAGE Baked cannelloni, spinach, angus beef, tomato fondue, provolone infused cream Selection of hard and soft cheeses both international and local served with rustic bread, condiments, chutneys, grissini, water biscuits and CARVING STATION scented honey ROAST WRAPPED LOCAL GAMMON LEG GF, LF € 35.00 per person Caramelised pineapple infused in star anise, glazed onions Children 7-12 years € 17.50 GLAZED HONEY AND ROSEMARY TURKEY BREAST GF, LF Menu includes water, soft drinks, beer and wine Bacon crackling, cranberry sauce, sage jus THE FESTIVE SEASON 2020 — 10 Christmas Day Lunch SALADS AND ANTIPASTI HOT BUFFET Indulge in our incredible selection of mouth-watering salads and platters Blanquette of local pork, mushroom, sautéed chorizo GF from sea and land, prepared by our Garde Manger using the freshest and Chicken saltimbocca, pea puree, madeira jus best raw produce, combining both local and international flavours. Baked salmon with mussel and leek farci, risotto Milanese, fried basil GF Waterfront medley of seafood creations Local ricotta, broad bean, thyme, caramelized onion tart GF, V All complemented with our homemade selection of infused oils, chut- neys, and vinaigrettes Roast winter vegetables infused with rosemary GF, LF, V, VG Live Curing station from land and sea Baked carrots, parsnip, and glazed beetroot with thyme GF, LF, V, VG Goose fat roast potato GF, LF WARM WINTER SOUPS SWEET TEMPTATION Cream of roasted celeriac and hazelnut, truffle croutons GF, V, VG Charred pepper, butternut squash and Brie soup GF, V Exquisite selection of flans, gateaux, and carved fresh fruits Sour dough croutons Christmas logs, mince pies, and clementine cake PASTA LIVE STATION OUR PLATEAU DE FROMAGE Farfalle tossed in flavoured teriyaki salmon, cherry tomato, dill velouté, Selection of hard and soft cheeses both international and local served peas, leeks, and fennel shavings with Rustic bread, condiments, chutneys, grissini, galetti and scented honey Baked lasagne, rich angus ragout, mushrooms duxelles, onion puree, Parmesan cream € 40.00 per person Children 7-12 years € 20.00 CARVING STATION Menu includes water, soft drinks, beer and wine ROAST WHOLE TURKEY GF, LF Chestnut and apricot stuffing wrapped in pancetta, rosemary, and garlic jus ROAST HORSERADISH CRUST IRISH BEEF CHUCK GF, LF Yorkshire puddings, horseradish, and port wine reduction jus THE FESTIVE SEASON 2020 — 11 New Year’s Eve Gala Dinner SALADS AND ANTIPASTI MEDLEY OF SEAFOOD CREATIONS GF, LF Indulge in our incredible selection of mouth-watering salads and Selection of shellfish cooked in chardonnay wine platters from sea and land, prepared by our Garde Manger using the Razor, clams, black shell mussels, prawns freshest and best raw produce, combining both local and international flavours. Flavoured teriyaki and maple syrup salmon, battered squid, spinach, and feta fish roulade Waterfront medley of seafood chef’s creations and live cured station All complemented with our homemade selection of infused oils, chut- neys, and vinaigrettes HOT BUFFET 12hr braised local pork belly, pac choi, lemon grass, candied lemon, WARM WINTER SOUPS fried rice, grilled lime GF, LF, Fried rabbit belly, vegetable couscous, wakame GF, LF Clam chowder, torched corn, and coriander soup GF Pan seared dentex, Mediterranean flavours, asparagus, red pesto, can- Fried onions, chilli oil died black olive GF Coconut pea soup, smoked pork cheeks GF, LF Pumpkin, cinnamon, goat cheese, sage and pecorino tartlet V Garlic croutons Heritage carrots and parsnips, with thyme honey with goat cheese GF, V Baked potato dauphinoise with fresh marjoram
Load more

Recommended publications
  • A True Waldorf Winter
    A TRUE WALDORF WINTER FESTIVE SEASON 2018 CELEBRATE THE FESTIVE SEASON WALDORF STYLE Christmas and New Year are magical times in the calendar as we rush towards the end of one year and mark the start of another. It’s a time to bring people together, to catch up and enjoy the traditional and decadent dishes of the season. The festivities create a cause for celebration, with evenings accompanied by mulled wine, Champagne, Christmas carols, mince pies, laughter and so much more – it’s a joyful time to enjoy with loved ones. Whatever the reason for the gathering, our historic hotel will be transformed into a magical winter wonderland, brimming with festive sparkle from the moment you arrive. We very much look forward to welcoming you to Waldorf Astoria Edinburgh – The Caledonian and helping you create the perfect festive celebration and memories that will last a lifetime. DALE MACPHEE, GENERAL MANAGER Festive Office Parties 01 Festive Parties at Galvin Brasserie de Luxe 02 Festive Parties at The Pompadour by Galvin 05 A Traditional Christmas Day 06 Christmas at Galvin Brasserie de Luxe 08 Christmas at The Pompadour by Galvin 11 Afternoon Tea with a Festive twist 12 Christmas Treats at Guerlain Spa 14 Hogmanay Ball 17 Hogmanay at Galvin Brasserie de Luxe 18 Hogmanay at The Pompadour by Galvin 21 Holiday Gift Cards 23 Terms and Conditions 25 FESTIVE OFFICE PARTIES For a truly memorable gathering, host an exclusive celebration in one of our private dining rooms. Our Castle Suite and Boardroom come to life at Christmas, thanks to their spectacular Edinburgh Castle views.
    [Show full text]
  • Desserts Adults £5.75 Children £3.55
    Dessert Menu Desserts Adults £5.75 Children £3.55 Coffee & Walnut Cheesecake A biscuit base with a rich coffee cream cheese mix topped with crushed walnuts. Served with either cream or Ice cream Vanilla Panna Cotta with Mango Puree (LF)(GF) (Contains Gelatin) Made to a traditional recipe using lacto free cream, topped with mango puree and served with a ginger biscuit. Sticky Chocolate Pudding A twist on sticky toffee pudding, warm dessert topped with hot chocolate sauce. Served with either, cream, ice cream or custard. Strawberry Ice Cream Sundae (GF) Layers of Strawberry and vanilla ice cream, strawberries, and strawberry sauce. Topped with whipped cream. Chocolate Caramel Crunch A buttery biscuit base with a layer of toffee and topped with a layer of milk chocolate. Served with either cream or ice cream. Apple & Rhubarb Crumble Spiced stewed apple and rhubarb sprinkled with crunchy pastry and biscuit crumble topping. Served with either cream, ice cream or custard Clementine Cake (GF) A flourless cake made with ground almonds, oranges and lemons. Served with cream cheese. Strawberry & Lemon Sorbet Sundae (LF) (GF) Layers or lemon sorbet, strawberries and strawberry sauce. Malteser Ice Cream Sundae Layers or chocolate and vanilla ice cream, Maltesers, chocolate and toffee sauce. Topped with whipped cream. Ice Creams & Sorbets Standard Ice Creams & Sorbets Premium Ice Cream £1.35 per scoop £1.85 per scoop Vanilla Ice Cream Rum & Raisin Ice Cream Strawberry Ice Cream Café Latte Ice Cream Chocolate Ice Cream Honeycomb Ice Cream Lemon Sorbet Raspberry Ripple Ice Cream Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you want to know about our ingredients Dessert Menu Cheeseboard “Carefully Selected Cheeses” 3 Cheeses - £4.95 4 Cheeses - £6.95 5 Cheeses - £8.95 Barbers Cheddar 1833 A well know local farmhouse cheddar made in Ditcheat.
    [Show full text]
  • Cambridgeshire Guild of Weavers, Spinners and Dyers
    Cambridgeshire Guild of Weavers, Spinners and Dyers Letter from the Chair Thank you to everyone who helped make the Exhibition such a success. We had lots of visitors and the comments in the Visitors’ book are very encouraging. The demonstrations were very popular and a lot of children had a go at weaving. Jacqui Fuller and her team did sterling work in the Reading Room providing drinks and homemade cakes as well as overseeing the dye plants that were for sale. Sue Prior produced masses of plants for sale. Paula Armstrong, Beth Parks and Sue Melvin were the ‘hanging group’ , ably assisted by Chris Tucker and Lynn Reynolds on the Friday afternoon. Paula also organised the sales table which looked spectacular. I am indebted to Ann Ruel for facilitating the display of Jan Morris’ work. It was lovely to see her weaving again and her family were touched and delighted that we were able to do this. The range and quality of the work on display was breath taking and the ‘Challenge’ was fascinating to see how everyone had interpreted their part of the picture. Thank you. Sue Letter from the Newsletter Editor Thank you to everyone who provided content for this newsletter. So many folks have come together to provide book reviews, meeting summaries, recipes and announcements, that I mainly played around with adjusting colours for this issue! I do love design and I am glad to be able to combine two of my creative outlets in one place. I will strive to keep a fairly consistent layout, but will likely change up a few things each issue.
    [Show full text]
  • Download Spring 2020
    TABLE OF CONTENTS RIZZOLI 50 Lessons to Learn from Frank Lloyd Wright . .17 Rashid Al Khalifa: Full Circle . .45 Alicia Rountree: Fresh Island Style . .25 Rika’s Japanese Home Cooking . .22 The Appalachian Trail . .54 Rooms of Splendor . .18 At Home in the English Countryside: Schumann’s Whisk(e)y Lexicon . .26 Designers and Their Dogs . .2 Scott Mitchell Houses . .10 Automobili Lamborghini . .51 Sicily . .56 The Best Things to Do in Los Angeles: Revised Edition . .52 Skylines of New York . .54 The Candy Book of Transversal Creativity . .34 Taking Time . .44 Christian Louboutin: Exhibition . .27 Voyages Intérieurs . .16 Classicism at Home . .19 Watches International Vol. XXI . .50 Climbing Bare . .41 Wayne Thiebaud Mountains . .42 The Cobrasnake: All Yesterday’s Parties . .35 We Protest . .33 Dan Colen . .46 Wine Country Living . .11 de Gournay: Art on the Walls . .5 The Women’s Heritage Sourcebook . .21 Decorate Happy . .4 You’re Invited . .20 Design Fix . .8 Zeng Fanzhi: Untitled . .43 Designing History . .3 Diana Vreeland: Bon Mots . .28 RIZZOLI ELECTA Dior Joaillerie . .29 Alice Trumbull Mason . .73 Elan: The Interior Design on Kate Hume . .15 Alma Allen . .72 Eva Hesse and Hannah Wilke . .42 At First Light . .66 Eyes Over the World . .37 BATA Shoe Museum . .65 Federico Fellini . .38 Bosco Sodi . .70 From the Archive: RIMOWA . .49 City/Game . .63 Futura . .36 David Wiseman . .62 Garden Design Master Class . .6 A Garden for All Seasons . .77 Gathering . .24 I Was a Teenage Banshee . .75 Hamilton: Portraits of a Revolution . .31 Laurent Grasso . .74 The Heart of Cooking . .50 Lens on American Art .
    [Show full text]
  • Les Tables De Nantes 2015.Pdf
    Guide les Tables de Nantes 2015 Gratuit www.lestablesdenantes.fr Les Tables Les critères de votre sélection, choisissez selon vos envies : de Nantes... e Tradition Inviter ses beaux-parents 4 édition ! Fruits de mer et poissons Grandes tablées Belle cave Terrasse Désormais attendue chaque année, voici la Tout d’abord, parce qu’il y a encore plus de Petits prix Jolie vue nouvelle sélection des Tables de Nantes restaurants sélectionnés cette année : de 2015 réalisée par Le Voyage à Nantes en nouvelles ouvertures de qualité, mais aussi Bio et végétariens Entre copains collaboration avec Interloire Nantes. Il faut la prise de conscience de l’exigence accrue Atypiques Entre copines dire que cette opération, unique en France des « mangeurs » qui recherchent une réelle par son montage, sa liberté et sa méthodo - plus-value en se rendant au restaurant plutôt En amoureux Entre collègues logie, revêt sans doute ce que nous cher - que de rester chez soi ou au bureau. Enfants bienvenus Après 22h chons tous lorsque nous découvrons une ville ou que nous y résidons : une sélection Autre bonne nouvelle, les restaurateurs indépendante de liens commerciaux, nantais redécouvrent leur vignoble et la défendant un territoire et ses acteurs enga - qualité actuelle de sa production, n’hésitant gés, composée par un jury de bénévoles plus à proposer plus de cinq Muscadets à 2015 Restaurants « Coups de pouce » de l’édition 2015 locaux passionnés et éclairés qui considè - leur carte. rent la cuisine dans ce qu’elle a de multiple. au ! Nouve Nouveaux restaurants sélectionnés. La sélection est toujours fidèle à ses critères : Indéniablement, on mange bien à Nantes qualité et provenance des produits, savoir- en 2015 ! Et même selon de nombreux bbb Coups de cœurs éditions précédentes.
    [Show full text]
  • Restaurant & Lounge
    Vol. XXVIII, Number 18 • Friday, December 8, 2006 ■ 50¢ Holiday events yule love Page 13 Check out the Weekly’s new online classifieds at fogster.com WeeklyWeekend Edition www.PaloAltoOnline.com The world Black-and-white photographs reveal surprising form within and function Page 11 Page 34 Cindy Stokes Worth A Look 16 Eating Out 17 Movie Times 26 Goings On 29 Crossword Puzzle Section 2 ■ Upfront Stun-gun issue making a comeback Page 3 ■ Sports Stanford women’s volleyball eyes regional title Page 36 ■ Home & Real Estate Pools: Asset or liability? Section 2 One of the Nation’s Best. Right in Your Backyard. Lucile Packard Children’s Hospital at Stanford has again been named one of the best pediatric hospitals in the nation by U.S.News & World Report. Ranked the #1 children’s hospital in California, Lucile Packard Children’s Hospital is a world class hospital devoted entirely to the care of children and expectant mothers — all under one roof — right in your backyard. Learn more about Lucile Packard Children’s Hospital at www.lpch.org Page 2 • Friday, December 8, 2006 • Palo Alto Weekly UpfrontLocal news, information and analysis POLICE Council to take another shot at stun guns Controversial tasers considered ‘mid-level’ tool for police force; now equipped with video, audio recording by Becky Trout wo years after the talk of stun use already use Tasers, Burns said. guns created a whirlwind of Officers here would like them be- T controversy, the Palo Alto Po- cause they offer a “mid-level” force, lice Department is again making a applicable from a distance, and the push to purchase them.
    [Show full text]
  • Download 12 Recipes
    CHRISTMAS 2016 12 DAYS OF MACADAMIA RECIPES Day 1 WONDAREE CHRISTMAS FRUIT CAKE ESTABLISHED 1983 WONDAREE RECIPES WONDAREE MACADAMIA FRUIT CAKE IDEAL ANY TIME Makes one 23cm round or 20cm square cake INGREDIENTS Line your cake tin making sure your sides are 5cm higher than tin and make sure your base has 3 layers of baking paper or greaseproof 50g natural Wondaree paper. macadamias (halves) Place the fruit, cooking pieces,butter,sugar,brandy or rum in a 75g Wondaree Macadamia cooking large saucepan and stir over heat until butter is melted and sugar pieces dissolved. Bring to the boil, reduce the heat and simmer covered for 1.25kg mixed fruit 10mins.Remove from heat and let cool to room temperature. 250g butter Stir in orange and lemon rinds, syrup and lightly beaten eggs. 1 cup firmly packed brown sugar Stir in sifted dry ingredients. 1 cup brandy or Bacardi rum Pour mixture into cake pan and spread mixture evenly then decorate 2 tsp grated orange rind top of cake with macadamia halves – go crazy-the more nuts the 1 tsp grated lemon rind better. 1 tb golden syrup or maple syrup Bake in a slow oven,150 degrees for 2 to 2 ½ hours. Check with a 5 eggs ( lightly beaten) skewer and once cooked cover cake with alfoil and let cool in tin for 2 hrs before turning onto a cooling rack. Keep in an airtight container 1 ¾ cups plain flour or cake can be frozen. 1/3 cup SR flour ½ tsp bicarb soda © WONDAREE MACADAMIAS 2016 | [email protected] | AUSTRALIAN OWNED Day 2 MACA MEAL ORANGE CAKE ESTABLISHED 1983 WONDAREE RECIPES Recipe based on Nigella’s Clementine Cake MACA MEAL FLOURLESS ORANGE CAKE INGREDIENTS In a pan, place the oranges and add some cold water, then bring to the boil and cook for 2 hours.
    [Show full text]
  • Private Dining Lunch & Dinner | Forty Guests Seated | Forty Five Guests Standing
    PRIVATE DINING LUNCH & DINNER | FORTY GUESTS SEATED | FORTY FIVE GUESTS STANDING 101 East 19th St. New York, NY | 212-243-4020 PRIVATE DINING Thank you for your interest in hosting a private event at Union Square Cafe. We are delighted to offer semi-private and private events in our flexible spaces which can accommodate a range of party formats and sizes. For inquiries, please contact our events team at [email protected] or 212-243-4020 OFFERING. Robert Kushner, 1991 UNION SQUARE CAFE EVENTS TEAM Ali Broadbridge - Private Dining Coordinator Liz Scodari - Senior Sales Manager USHG Rebecca Lopez - Senior Sales Manager Amanda Kehr - Director of Events 2 Union Square Cafe is a non-tipping restaurant. Hospitality Included. SPACES TIMING LUNCH PARK & IRVING ROOM Reservations for arrival can be made from 11:30AM - 1:30PM. The Our private dining room, Park & Irving, accommodates up to 40 space is reserved until 4:00PM regardless of what time you arrive. guests seated or 45 standing. DINNER We can seat up to 30 guests with cocktails in room, or we can seat Reservations for arrival in the Park & Irving Room can be made up to 40 guests with cocktails in our adjacent semi-private Parlor from 5:00PM - 9:00PM. The space is reserved until 11:00PM Bar area. regardless of what time you arrive. Cocktail receptions prior to dinner can be scheduled in the Parlor Bar from 5:00PM - 7:00PM to ADDITIONAL COCKTAIL SPACE be charged on an hourly basis. PARLOR BAR The Parlor Bar, adjacent the Park & Irving room, may be added to a Park & Irving event for pre-dinner cocktails from 5:00PM-6:00 PM BEVERAGE or 6:00PM-7:00PM every day of the week.
    [Show full text]
  • Special Events
    SPECIAL EVENTS 2021 World class facilities Photo featured by Rick Liston Photography Photo featured by Rick Liston Photography @rochfordwines A popular tourist destination, Rochford Wines is in the heart of the famous Yarra Valley Set on 53 acres of stunning vineyard and located 50km North East of Melbourne‘s CBD, Rochford Wines offers world class facilities, award winning wine and food and is the third most visited venue in the Yarra Valley. Rochford Wines has multiple spaces for your use - from the outdoor Terrace, to our upstairs Pinot Gallery, the spacious Isabella‘s Restaurant or newly built Conservatory. This is the perfect venue for a sit down or stand up function, the list goes on. At Rochford Wines no event is too big or small, catering for intimate parties to large groups, thus providing the ultimate event destination in Victoria. Our team of enthusiastic event planners can assist with any aspect of your event and welcome your enquiry. Contact us via 5957 3333 or [email protected] for more information. @rochfordwines LUNCH PACKAGES Photo featured by Schade Images @rochfordwines SHARING PACKAGES PACKAGE ONE / $65.00 per person Sharing Two Course (Main & Dessert) Choice of 2 main platters from our Special Events menu to share Sides to share Individual dessert to finish One glass of Rochford Wines Filtered coffee and tea Includes table cloths & menus PACKAGE TWO / $65.00 per person Sharing Two Course (Entree & Main) Entrée Platters to share Choice of 2 main platters from our Special Events menu to share Sides to share
    [Show full text]
  • Toutes Vos Recettes En Un Seul Coup D'œil
    2015-2020 et moi Toutes vos recettes en un seul coup d’œil Retrouvez les recettes de votre magazine Thermomix® et moi depuis le premier numéro en 2015 classées par rubrique et par moment de la journée. Macarons gingembre-litchi n°23 Les basiques p.3 Plats principaux Petits déjeuners p.3 Poissons et fruits de mer p.9 Pains et viennoiseries p.3 Végétariens p.10 Confitures, coulis et pâtes à tartiner p.3 Viandes p.11 Boissons p.4 Quiches, pizzas et cakes p.13 Apéritifs, mises en bouche et snacks p.4 Pâtes et riz p.14 Sauces, dips et tartinades p.5 Accompagnements p.15 Soupes p.6 Menus p.15 Entrées et salades p.7 Pâtisserie, gâteaux et tartes p.15 Plats principaux divers p.8 Entremets et glaces p.19 2 THERMOMIX® ET MOI Les basiques Bouillon de légumes n°22 Cuisson des bigorneaux 20 Cuisson des langoustines 8 Farce aux fruits secs pour volaille 10 Farce exotique 10 Fond brun de viande 22 Fumet de poisson 22 Pâte brisée au curry XL 21 Pâte brisée aux herbes fraîches et cumin XL 21 Pâte brisée XL 21 Pâtes fraîches jaunes 23 Pâtes fraîches rouges 23 Pâtes fraîches vertes 23 Pâte à pizza (à personnaliser) 14 Yaourt au caramel 20 Petits déjeuners Caillebottes vendéennes n°17 Muesli croustillant maison 5 Pancake à la banane 2 Pancakes légers 17 Pâtes fraîches jaunes Pancakes ultra moelleux 21 n°23 Pains et viennoiseries Baguettes tradi’graines n°18 Brioche roulée comme une galette des Rois 6 Baguettes viennoises au thé matcha 18 Brioches à la confiture de prunes 16 Baguette viennoise au chocolat 13 Brioches ourson 20 Breadcake à la farine de châtaigne
    [Show full text]
  • Guide-Tables-Nantes-2021 0.Pdf
    Guide Les Tables de Nantes — édition 2021 — it — atu Gr www.lestablesdenantes.fr — Des critères de sélection selon les envies : u Fruits de mer et poissons o Grandes tablées s Belle cave i Terrasse v Végétarien l Jolie vue m Atypique A Entre amis b En amoureux h Entre collègues q Enfants bienvenus r Après 22h n Inviter ses beaux-parents — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — ! veau Nouveaux restaurants sélectionnés Nou 2021 Restaurants « Coups de pouce » 2b013 « Coups de cœur » éditions précédentes ! Les adresses qui proposent au moins 5 Muscadets à la carte Ibadet Musc — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — – 14/18€ : le premier tarif correspond au menu (entrée, plat et dessert) le moins cher et le deuxième tarif au menu le plus cher. – (sem.) : menu servi uniquement en semaine. – Les jours de fermeture des restaurants sont notés en rouge dans les infos pratiques. — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — Les informations pratiques (horaires, tarifs, adresses, etc.) sont fournies par les restaurateurs dans le cadre de l'appel à candidature. — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — : Les informations sur l’accessibilité des établissements sont fournies par les restaurateurs. Pour les personnes à mobilité réduite : prendre contact avec nos accueils pour une infor - mation personnalisée : [email protected]. Retrouvez une liste des établissements accessibles, approuvés par les « handi-goûteurs
    [Show full text]
  • Sunday, 27 December - Saturday, 2 January 2020 ALL MARKETS
    WEEK 1: Sunday, 27 December - Saturday, 2 January 2020 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synopsis Country of Origin Language Repeat Classification Closed Captions Subtitles It is rumoured that Taiwan have more than 291,000 street food vendors. Kai definitely has his plate full and he is in for a treat come rain or shine, typhoon, 2020-12-27 0500 Instant Noodles Diary Taiwan SINGAPORE English-100 G Y or blue skies. 2020-12-27 0530 Instant Noodles Diary Indonesia Devouring over 14 billion packets every year, Indonesia is the world's second largest instant noodle consumer behind only China. SINGAPORE English-100 G Y Martha shares three healthy breakfast recipes designed to get people eating breakfast every day - Irish-style rye bread, wholewheat popovers, and a 2020-12-27 0600 Martha Bakes Wholesome Breakfast USA English-100 G speedy date and nut loaf. In order for the project to work, the team will need to sign up supermarkets and wholesalers so they can distribute the food that was going to be thrown 2020-12-27 0630 Big Food Rescue Big Food Rescue Series 1 Ep 1 UNITED KINGDOM English-100 PG out. Destination Flavour Singapore 2020-12-27 0725 Hari Kaya The best bits of Adam Liaw's travels in Singapore, as he explores its vibrant food scene. AUSTRALIA English-100 G Bitesize 2020-12-27 0730 Secret Meat Business Cornish Taking his doctor's advice to eat more veggies, Adrian makes a classic Cornish pasty filled with beef, bacon, and some rabbit food for good luck.
    [Show full text]