Restaurant Credit Suisse Cupola / Galleria

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Restaurant Credit Suisse Cupola / Galleria Lundi, 07 août Mardi, 08 août Mercredi, 09 août Jeudi, 10 août Vendredi, 11 août SOUPE SOUPE SOUPE SOUPE SOUPE Thurgauer Rieslingsuppe Zucchetti-Kräutercrème Lattichcrème Klare Gemüsesuppe Broccolicrème Croutons 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 2.50 / CS 2.50 / RUAG 2.50 MENU ONE MENU ONE MENU ONE MENU ONE MENU ONE Paniertes Schweinsschnitzel Riz-Casimir Ungarisches Rindsgulasch Spaghetti-Plausch Schweins-Piccata Zitrone Pouletgeschnetzeltes (Fleisch Züri-Oberland) Sieben verschiedene hausgemachte Saucen "Milanaise" Pommes frites Kokos-Currysauce Peperoni,Kartoffeln Menusalat Kräuterrisotto Glasierte Karotten Reis Hausgemachte Spätzli Zucchetti Fruchtcocktail Broccoli env. 1025 kcal / Fleisch: Schweiz env. 885 kcal / Fleisch: Schweiz env. 995 kcal / Fleisch: Schweiz Fleisch: Schweiz env. 1015 kcal / Fleisch: Schweiz 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 15.50 / CS 10.80 / RUAG 12.00 BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD BUFFET CHAUD Belgien Schweiz Argentinien Vietnam Balkan Flämisches Kalbfleisch Emmentaler Brätschnitzel Rindfleisch-Stiffado Lachs-Stew Cevapcici Miesmuscheln Kalbsadrio Milanesas (Poulet) Poulet,Ananas, Seehecht Biersauce Rotweinjus Chimichurri Cashewnüsse Ajvar Currysauce Limetten-Pfeffersauce Salsa criolla Süsssaure Sauce Koreander-Joghurt Bratkartoffeln Spiralen Spinatreis Tamarindensauce Paprikareis Nudelpfanne Kartoffelsalat Bratkartoffeln Frühlingsrollen Bratkartoffeln Gratinierter Chicorée Erbsli&Rüebli Bohneneintopf Duftreis Mangold Rotkohlsalat Speckbohnen Maisgemüse Glasnudelsalat Schopskasalat Lauchgemüse Kräutertomate Gebratene Zucchetti Karotten-Ingwergemüse Mischgemüse Erbsenpürée Brumenkohl,Brösmeli Olivenmix Pak choi Rote Chili-Bohnen WOK-Gemüse Fleisch: Schweiz Fleisch: Schweiz Fleisch: Schweiz Fleisch: Schweiz Fisch:Norwegen Fleisch: Schweiz/Neuseeland Fisch:Alaska 100g 3.20 / CS 3.20 / RUAG 3.20 100g 3.20 / CS 3.20 / RUAG 3.20 100g 3.20 / CS 3.20 / RUAG 3.20 100g 3.20 / CS 3.20 / RUAG 3.20 100g 3.20 / CS 3.20 / RUAG 3.20 DESSERT DESSERT DESSERT DESSERT DESSERT Schwedenschnitte Waldbeerenmousse Crèmeschnitte Schoggicrème Frische Erdbeeren Löffelbiscuit 1.80 / CS 1.80 / RUAG 1.80 1.80 / CS 1.80 / RUAG 1.80 1.80 / CS 1.80 / RUAG 1.80 1.80 / CS 1.80 / RUAG 1.80 1.80 / CS 1.80 / RUAG 1.80 Menu ONE, Smart Eating, Green und Salatbuffet sind inklusive einer Komponente: Daily Soup, Daily Salad, Daily Dessert oder Fruit Alle Preise in CHF inkl. MwSt. / INT = interne, EXT = externe Gäste Öffnungszeiten Montag - Freitag: Coffee-Bar & Lounge 07.30 - 16.00 Uhr, Restaurant: 11.15 - 13.45 Uhr. .

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Saltados La Previa Salads Con Pan Causa Barra
SCAN FOR LUNCH SPECIAL: 20% OFF, FEATURED MENU WEEKDAYS UNTIL 3 PM SALADS LA PREVIA Chicken +$4 • Steak +$5 BARRA CEVICHERA ANTICUCHOS 11 Shrimp +$6 • Salmon +$6 Grilled beef heart Peruvian street style EL CUZCO 12 Ceviche is a seafood dish made with fresh skewers, with roasted potatoes, choclo, and Avocado lime sauce, quinoa mix with raw fish cured in lime juice and our leche chimichurri sauce mango, cucumer, red pepper, red onion, de tigre served with canchita, corn, PAPA A LA HUANCAÍNA 9 feta cheese, and passion fruit lime onions, sweet potato and cilantro with Thick cut potatoes boiled and smothered vinaigrette your choice of: 95 with our creamy huancaÍna sauce, topped Fish 13 • Mixto 16 • Shrimp 17 with a boiled egg and a black olive MACHU PICCHU 11 Clasico • Aji amarillo cream • Rocoto cream Avocado slices, mixed greens, roasted corn, tomatoes, red onions CEVICHE SAMPLER 19 CHOROS A LA CHALACA 10 +$3 Includes a generous portion of our fish 5 Steamed mussels, covered with a Peruvian Quinoa mix ceviche with each of our flavors above Pico de Gallo (Chalaca) Mixto +$3 EMPANADAS 8 CON PAN CEVICHE CARRETILLERO 19 Served with Peruvian pico de gallo and our Inca With french fries or sweet potato fries Fish clasico ceviche with crispy calamari sauce Egg +$2 • Cheese +$1 Aji de gallina chicken stew in a slightly spicy Mixto +$3 cream sauce INCA BURGER 13 LECHE DE TIGRE Beef ground beef, carrots, pease, raisins Our amazing home-made burger filled with Our Ceviche juice with fish served with Peruvian flavor, lettuce, onion, and avocado canchitas
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1 Resúmenes 1
.. PROGRAMA COOPERATIVO CEnTROAMERICAIIO PARA EL MEJORAMIEnTo DE (IJLTIVOS ALIMEIITl(IOS 1RESÚMENES 1 Del 17 al 21 de marzo 1986 San Salvador, El Salvador, C.A -@- XXXII REUNIÓN ANUAL PROGRAMA COOPERATIVO CENTROAMERICANO PARA EL MEJORAMIENTO DE CULTIVOS ALIMENTICIOS San Salvador, El Salvador, 17 - 21 de marzo, 1986. , RESUMENES DE TRABAJOS , MINISTERIO DE AGRICULTURA Y GANADERIA CENTRO DE TECNOLOGÍA AGRÍCOLA San Salvador, El Salvador, 1986. COMITÉ ORGANIZADOR PRESIDENTA: BERTHA AMELIA AMAYA DE BELLOSO VICEPRESIDENTE: ROBERTO RODRÍGUEZ, SANDOVf1L SECRETARIO: SALVADOR GONZALEZ TESORERO: ROMEO L6PEZ SÁNCHEZ VOCAL: NAPOLEÓN PUENTE MÁRQUEZ AUDITOR: JORGE ALBERTO SERMEÑO COORDINADOR GENERAL: VÍCTOR MANUEL RODRÍGUEZ ALVARADO , COMITE DE PUBLICACIONES CARLOS RIVAS , SALVADOR GONZALEZ JUAN ANTONIO FLORES FIDEL ANGEL TARIO AGRADECIMIENTOS El Comité Organizador de la XXXII Reunión Anual del Programa Cooperativo Centroamericano para el Mejoramiento de Cultivos Alime!!_ ticios, agradece muy especialmente al personal Secretaria] y del O~ partamento de Comunicaciones del Centro de Tecnología Agrícola del Ministerio de Agricultura y Ganadería, por su renovada demostración de espíritu de servicio, constancia y abnegación para que la Memo ria de los Resúmenes se publicara en forma oportuna. Esta pub,icación co;,tíene los tésÜmG,kS dE; lo·-.; avances y resulte dos de las investigaciones realizadas en los países miembros del Progra ma Cooperativo Centroamericano para el Mejoramiento de Cultivos Alimen ticios, PCCMCA, los cuales fueron presentñdus en ·1a XXXII Reunión Anual, celebrada en San Salvador, El Salvador, Centro América, del 17 al 21 de marzo de 1986. A su debido tiempo, el Comité Organizador editará y publicará la Memoria correspondiente a los trabajos presentados en esta Reunión. Comité Organizador INDICE DE AUTORES I.
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Pequeños Asador Al Lado Postre
Menu #1 $42 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn ASADOR Chuleta pork chop 14oz Asado Mixto chorizo, morcilla, flap loin, shortrib, potatoes, shishito peppers AL LADO Chilero house made spicy pickled vegetables Acelga dino kale, crimini mushrooms, chili flake, butter POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Limited to groups of up to 40 Note: both entrees contain pork Menu #2 $50 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Vigorón pork belly, cabbage, jalapeño, crispy yucca, lime ASADOR Chuleta pork chop 14oz Bife de Chorizo new york steak 13oz Pollo a la Vara chicken, corn, onion, aji amarillo AL LADO Chiles a la Parrilla grilled shishito peppers, salt, lime, aioli Papas roasted potatoes, chimichurri butter POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Menu #3 $58 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, blood orange, baby gems, cucumber, meyer lemon vinaigrette Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Empanadas de Carne beef, raisins, egg, potato,
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Pisco Y Nazca Doral Lunch Menu
... ... ··············································································· ·:··.. .·•. ..... .. ···· : . ·.·. P I S C O v N A Z C A · ..· CEVICHE GASTROBAR miami spice ° 28 LUNCH FIRST select 1 CAUSA CROCANTE panko shrimp, whipped potato, rocoto aioli CEVICHE CREMOSO fsh, shrimp, creamy leche de tigre, sweet potato, ají limo TOSTONES pulled pork, avocado, salsa criolla, ají amarillo mojo PAPAS A LA HUANCAINA Idaho potatoes, huancaina sauce, boiled egg, botija olives served cold EMPANADAS DE AJí de gallina chicken stew, rocoto pepper aioli, ají amarillo SECOND select 1 ANTICUCHO DE POLLO platter grilled chicken skewers, anticuchera sauce, arroz con choclo, side salad POLLO SALTADO wok-seared chicken, soy and oyster sauce, onions, tomato wedges, arroz con choclo, fries RESACA burger 8 oz. ground beef, rocoto aioli, queso fresco, sweet plantains, ají panca jam, shoestring potatoes, served on a Kaiser roll add fried egg 1.5 TALLARín SALTADO chicken stir-fry, soy and oyster sauce, onions, tomato, ginger, linguini CHICHARRÓN DE PESCADO fried fsh, spicy Asian sauce, arroz chaufa blanco CHAUFA DE MARISCOS shrimp, calamari, chifa fried rice DESSERTS select 1 FLAN ‘crema volteada’ Peruvian style fan, grilled pineapple, quinoa tuile Alfajores 6 Traditional Peruvian cookies flled with dulce de leche SUSPIRO .. dulce de leche custard, meringue, passion fruit glaze . .. .. .. ~ . ·.... ..... ................................................................................. traditional inspired dishes ' spicy ..... .. ... Items subject to
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Tigre Menu 5:16
APERITIF CHARCUTERIE $26 House cured duck prosciutto, finocchiona, cappocolo, raw milk comte, truffled pecorino ARIA $11 Vermouth Martini Blanco, Aloe Vera, Lime, Soda RUGIDO $11 Vermouth Rouge Dolin, Strawberry Citrus, Fennel Tonic Water UN MAR DE PLATA $13 Gin, Ambrato Vermouth, Pink Peppercorn, Cucumber, Thyme, Lemon FIERRO $13 Fiero, Amaro Bonollo, Bourbon Whiskey, Lemon, Rhubarb CHOCO JUNGLE $13 Flor de Caña, Vermouth Rouge Dolin, Lemon, Pineapple, Chocolate Bitter For your convenience, an 18% gratuity charge will be included in your check. ENTRADAS LUNA ROJA $22 Tuna tartare, beet-strawberry-tomato gazpacho, roasted macadamia, aioli PALMITO SALAD $15 Grilled heart of palm, chicories, shaved fennel & parmesan, preserved lemon vinaigrette BUÑUELOS $12 Swiss chard, kale & aged gouda beignets CROQUETAS $12 Creamy blue crab croquettes, tomatillo salsa verde REMOLACHAS AL RESCOLDO $15 Coal roasted beets, truffled cashew crema, tangerine, roasted hazelnuts, mint PATAGONIAN PRAWN ROLL $18 Butter toasted brioche, prawn head alioli, old bay chips Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. PLATOS FUERTES MAINS MILANGA $28 Breaded heritage pork chop, charred napa cabbage slaw, spicy apple butter POLLITO A LA PIEDRA $28 Half roasted chicken, braised kale, king oyster mushroom, chicken au jus SPRING PASTA $24 Fresh pappardelle, spring greens, meyer lemon cream, spicy mustard leaves SEABASS $38 Patagonian Seabass, braised leeks, pink peppercorn yuzu beurre blanc, sunchoke chips MOJO VERDE MUSSELS $22 Herb broth, preserved lemon, anchovy toast BURGER $20 Beef & bone marrow, Red Lancaster cheese, onion jam + hand cut fries For your convenience, an 18% gratuity charge will be included in your check.
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À La Carte Take-Out Menu À La Carte Take-Out Menu
ANDINA RESTAURANT ANDINA RESTAURANT À la Carte Take-Out Menu À la Carte Take-Out Menu Piqueos & Platos de Fondo Small Plates LOMO SALTADO An iconic Peruvian dish of Cascade Natural beef tenders wok-fried with garlic, onions, ENSALADA SOLTERITO ají amarillo, tomatoes, and soy sauce; served with papas fritas and garlic rice. 22 Summer salad of new potatoes, fresh corn, cherry tomatoes, Peace Seedling Farm favas, queso fresco, and sliced botija olives, tossed in a SECO A LA NORTENA rocoto-lime dressing. 14 An old family recipe from Northern Peru. Lamb shank slow cooked in a cilantro- beer sauce, served with guiso de frijoles, garlic rice and salsa criolla. 32 CAUSA MORADA DE CAMARONCITOS Lime-infused purple potato timbale layered with Oregon bay shrimp and AJÍ DE GALLINA cucumber in a rocoto-lime aioli; garnished with avocado. 12 Peru’s comfort food: shredded chicken in a creamy and lightly spiced aji amarillo- sofrito peanut sauce served over garlic rice and Yukon gold potatoes. 18 ANTICUCHOS DE POLLO Favorite Peruvian streetfood: ají mirasol-marinated chicken kebabs served QUINOA CON VERDURAS DE LA HUERTA with salsa de rocoto. 9 A warm summer dish of cooked red and black quinoa - the Incan “mother of all grains” - tossed with seasonal vegetables, avocado, lime juice, and mint. Vegan POLLO FRITO NIKKEI and Gluten-Free. 16 Fried chicken in the Japanese-Peruvian tradition, with a soy, sake, and mi- rin marinade. Served with crunchy pickled jicama and togarashi aioli. 9 ADOBO AREQUIPEÑO A traditional dish of Southern Peru: tender pork marinated and slow cooked in EMPANADAS DE CARNE adobo de ají panca y rocoto, served with sweet potato and purple potato.
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Ceviches Y Tiraditos Starters Salads
CEVICHES Y TIRADITOS CLASSIC 70 Mediterranean Sea bass, confit octopus, cancha corn, rocoto leche de tigre CAMARONES AL COCO 65 Shrimps, fresh coconut, orange, mint, onion, coriander SALMON AGUACHILE 65 Salmon, xnipec salsa, aguachile, cucumber chili oil HAMACHI & PASSION FRUIT 70 Yellow tail, onion, coriander, passion fruit, habanero chili powder STARTERS GUACAMOLE Y PATO 55 Ripe avocado, tomato, onion, crispy duck carnitas TOASTADA DE PULPO 75 Confit octopus, olives, avocado, coriander, capers, escabeche mayo, crisp tortilla TACOS DE COSTILLA 60 Slow cooked short ribs, pickled onions, macha sauce EMPANADAS DE PANCA BEEF 75 Tenderloin, cheese, onion, spicy Amarillo sauce SALADS GRILLED GEM LETTUCE 70 Heirloom beetroot, palm hearts, salsa criolla, yellow chili dressing, pecorino romano MELI SALAD 70 Fresh tomatoes, garlic vinegar, avocado, goat cheese, endives, pumpkin seed dressing QUINOA Y ATUN 60 Red quinoa, cherry tomato, cucumber, corn, onion, sweet corn, seared tuna Gluten, Dairy, Seafood, Nuts, Vegetarian Gluten Free items are available upon request. All prices are in UAE Dirhams and inclusive of 7% municipality fees, 10% service charge and 5% VAT. GRILL Served with confit potatoes, tomatoes and grilled garlic DEL MAR (FROM THE SEA) (S) PULPO 135 Slow cooked Spanish Octopus CAMARONES 125 Grilled King Prawns, Ajillo sauce NORWEGIAN SALMON 105 BARRAMUNDI FILLET 115 DE LA TIERRA (FROM THE LAND) SIGNATURE PALM GRILL BURGER 110 Angus beef patty, salsa criolla, guacamole, chipotle mayo, brioche bun ARGENTINIAN RIB EYE 160 SKIRT STEAK 125 BEEF SHORT RIB 135 BEEF SKEWER 125 POLLO A LA BRASA 110 Herb infused corn fed baby chicken AUSTRALIAN LAMB CHOPS 165 SAUCES Chimichurri, Guajilo Veal Jus, Mushroom Sauce, Ajillo sauce SIDES SWEET POTATO FRIES 35 TRUFFLE FRIES 35 ESQUITES 35 Charred sweet corn, chipotle mayo, pecorino romano PAPAS AL AJILLO 35 Baby confit potatoes, mojo sauce, guajillo chilli MIX GREEN VEGETABLES 35 Asparagus, green beans, herb oil Half Board Supplement AED 60 Gluten, Dairy, Seafood, Nuts, Vegetarian Gluten Free items are available upon request.
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Botika Menu Dinner 01 16 19.Pdf
Chifa CHINESE (CANTONESE)-PERUVIAN • nikkei JAPANESE-PERUVIAN • cebichE QUINTESSENTIAL PERUVIAN DISH COMPOSED WITH FRESH SEAFOOD QUICKLY MARINATED IN A LECHE DE TIGRE WOK & GRILL ANtOJOS Sushi• WOK• GRILL• Cebicheria Small Plates YUQUITAS Yucca fries, trio of house made sauces 8 leche detigre FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ POTSTICKERS Pork and cabbage panseared dumplings, miso, black tea & sake broth, spicy mustard 11 BOTIKA EMPANADAS Andean-style empanadas, today’s fi lling, creamy “capchi” sauce 12 the spine of peruvian cebiche, A MIXTURE OF lime juice, aji rocoto, garlic , celery andginger garlic,celery thespineofperuviancebiche,AMIXTUREOFlimejuice,ajirocoto, SUSHI & CEBICHE CHARRED BEETS Avocado, quinoa, goat cheese, thai basil, citrus, pickled aji chilies 13 SUSHI NIKKEI STEAMED BUNS Braised pork belly & chicharron, turmeric pickled jicama, cucumber, radish, hoisin sauce 13 SASHIMI & NIGIRI Selection of two: Ahi Tuna, Wild Isles Salmon, Hamachi, “Skye” steel head trout, Broiled eel, daily catch Half Dozen 17 CHARRED SEASONAL VEGETABLES Charcoal oven roasted seasonal vegetables, quinoa, “ajvar”, goat cheese 15 DRAGON ROLL Tempura shrimp, avocado, crispy kanikama salad, rocoto aioli 15 CRAB SALAD TOSTONES Aji Amarillo & citrus dressed crab salad, avocado, tobiko 15 CEBICHE ROLL Salmon, mango & avocado salad, topped with marinated “tiradito”, toasted sesame 17 COMPARTIR For the Table BOTIKA FEATURE Ask your server about today’s selection 17 SPICY EGGPLANT NOODLES Grilled tofu, bok choy, ginger-garlic stir-fry, fresh herbs, cashews 19 cebiche LOMO SALTADO 6oz. Stir-fried beef tenderloin, fries, rice, sunny side egg, sweet plantain puree, “siyao”, pickled aji 25 CEBICHE “MOCHE” Fresh catch, passion fruit- aji rocoto “leche de tigre”, sweet potato, red onion, choclo, chiftles 16 JALEA Assorted lightly fried seafood, salsa criolla, avocado, charred lime, tostones 26 CEBICHE MIXTO Bay scallops, shrimp, crispy fried calamari, beet & grapefruit “leche de tigre”, SHORT RIB NOODLES 8oz.
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WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
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Pequeños Asador Al Lado Postre
Menu #1 $42 per person (for limited groups up to 40) PEQUEÑOS Ensalada de Palmito fresh hearts of palm, avocado, baby gems, lime dressing Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn ASADOR Chuleta pork chop 14oz Asado Mixto chorizo, morcilla, flap loin, shortrib, potatoes, shishito peppers AL LADO Chilero house made spicy pickled vegetables Zapallos summer squash, corn, salsa verde, cotija cheese POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Limited to groups of up to 40 Note: both entrees contain pork Menu #2 $50 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, avocado, baby gems, lime dressing Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Vigorón pork belly, cabbage, jalapeño, crispy yucca, lime ASADOR Chuleta pork chop 14oz Bife de Chorizo new york steak 13oz Pollo a la Vara chicken, corn, onion, aji amarillo AL LADO Chiles a la Parrilla grilled shishito peppers, salt, lime, aioli Papas roasted potatoes, chimichurri butter POSTRE Churros house made fritters, dark chocolate and dulce de leche dipping sauces Prepared Family Style for the Entire Table Menu #3 $58 per person PEQUEÑOS Ensalada de Palmito fresh hearts of palm, avocado, baby gems, lime dressing Ceviche Mixto squid, shrimp, ono, rocoto, fried corn Empanadas de Carne beef, raisins, egg, potato, olives, chimichurri Vigorón pork belly,
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The Gathering
2016 Chef Menu for Your Gathering The Gathering Welcome to The Gathering by Chartwells There are both big decisions and little details to attend to as you prepare for your upcoming catered event. Let The Gathering by Chartwells guide you, from designing the perfect menu to personalizing all the details of your unique gathering. Our catering services can accommodate any size, theme, or individual requirements, in virtually any location – on or off campus. We’ll work with you to create a custom gathering menu inspired by your unique needs that will leave a lasting impression on your guests. All menus will follow the Chartwells culinary philosophy; authentic recipes using the freshest, seasonal ingredients. Waiter service, buffet, small plates and international inspired specialty stations: all served in your style! And because you’ve entrusted your event to The Gathering by Chartwells, the food will be unmatched, the service spectacular, and the event will be unforgettable! The Gathering by Chartwells at Florida Atlantic University Colleen Wisnewski 561-297-2788 [email protected] www.dineoncampus.com/FAU The Gathering The morning start All breakfast options require a minimum order of 10 guests Continental breakfast 7.35 per person Traditional breakfast 13.30 per person Assorted breakfast pastries and bagels with cream cheese Cinnamon french toast or buttermilk pancakes Seasonal fresh fruit and berry salad Scrambled eggs with finely shredded cheddar cheese Starbucks coffee and assorted hot teas Bacon, pork sausage, or turkey sausage B
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