DOCSLIB.ORG

2019 Friday Night Asian Mash-Up Buffet Dinner Sri Tanjung Café Week 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2019 Friday Night Asian Mash-Up Buffet Dinner Sri Tanjung Café Week 1 2019 FRIDAY NIGHT ASIAN MASH-UP BUFFET DINNER SRI TANJUNG CAFÉ WEEK 1 APPERTIZER ASSORTED GARDEN SALAD SALAD BAR – (CUCUMBER, ARUGULA, CHERRY TOMATO, ONION RING, CARROT, ASSORTED OLIVES, RADICHIOO, CAPSICUM) ACAR MINANG IKAN, QUAIL EGG SALAD, POACHED SEAFOOD ON ICE, NYONYA PRAWNS KERABU, IMAM BALIDI, SQUID MEDITERRANEAN SALAD, POTATO SALAD, TOMATO MOZA SALAD, SOTONG KANGKUNG, SMOKED SALMON WITH CONDIMENTS, CAESAR SALAD & COLESLAW CONDIMENT AND DRESSING: Tom Yam Mayo, Samurai Dressing, Cocktail Sauce, Garlic Mayo, Tartar Sauce, 1000 Island, Honey Mustard, Caesar Dressing & Lemon Vinaigrette SOUP BRAISED CRAB MEAT SOUP WITH ASSORTED BREAD ROLLS AND BUTTER MAIN COURSE NASI BERYANI NASI TOMATO NASI DHALL NASI HUJAN PANAS DHALCA KAMBING AYAM MASAK MADU STIR FRIED SQUID WITH DRIED CHILLI AND BLACKPEPPER CRISPY FRIED NESTUM PRAWN STIR FRIED VEGETABLES WITH MUSHROOM AND EGG SAUCE ROAST CHICKEN WITH MUSHROOM SAUCE CARVING STATION FIVE SPICES ROAST LAMB CONDIMENTS: MASHED POTATO, GRILLED VEGETABLES AND GREEN PEPPERCORN SAUCE ACTION STATION PENANG CHAR KOAY TEOW SAMBAL SOTONG PASTA DESSERT TROPICAL FRUITS PLATTER, CHOCOLATE MOUSSE, RAISIN BREAD & BUTTER PUDDING WITH VANILLA SAUCE, LEMON TART, MINI CRÈME BRULEE, APPLE BLUBERRY PIE, MANGO PUDDING, ASSORTED FRUIT TARRLET ASSORTED FRENCH PASTRIES, ASSORTED FRUITS JELLY, CAKE OF THE DAY, PENGAT KELADI, SAGO GULA MELAKA, STRAWBERRY PUDDING, CREAM PUFF AND ASSORTED BUTTER CAKE. STATION- ICE KACANG WITH ICE CREAM & CONDIMENTS COFFEE AND TEA JULY 2019 2019 FRIDAY NIGHT ASIAN MASH-UP BUFFET DINNER SRI TANJUNG CAFÉ WEEK 2 APPETIZER ASSORTED GARDEN SALAD, SALAD BAR – (CUCUMBER, ARUGULA, CHERRY TOMATO, ONION RING, CARROT, ASSORTED OLIVES, RADICHIOO, CAPSICUM) SEAFOOD ON ICE, SMOKED SALMON PLATTER, ASSORTED COLD CUT PLATTER, KERABU MANGO JELLY FISH, CHICKEN PASTRAMI, SHRIMP COCKTAIL PIE TEE, PENANG ROJAK BUAH, MIXED FRUIT COCKTAIL SALAD, THAI SQUID GLASSNOODLE SALAD, POTATO SALAD WITH RAISIN, CHEF SALAD, CONDIMENT AND DRESSING: Tom Yam Mayo, Samurai Dressing, Cocktail Sauce, Garlic Mayo, Tartar Sauce, 1000 Island, Honey Mustard, Caesar Dressing & Lemon Vinaigrette SOUP CREAMY PUMPKIN AND CORRIANDER WITH ASSORTED BREAD ROLLS AND BUTTER MAIN COURSE NASI BERYANI NASI TOMATO NASI DHALL NASI HUJAN PANAS DAGING MASAK HITAM BRAISED ‘KWAI FEI’ VEGETABLES WITH MUSHROOM AND BROCCOLI WOK FRIED TIGER PRAWNS WITH BBQ SAUCE STEAMED SEABASS FILLET WITH NYONYA SAUCE STIR FRY PRAWN WITH GINGER AND SOY SAUCE AYAM MASAK KURMA KENTANG CARVING STATION FIVE SPICES ROAST LAMB CONDIMENTS: MASHED POTATO, GRILLED VEGETABLES AND GREEN PEPPERCORN SAUCE ACTION STATION PENANG CHAR KOAY TEOW CHILI CRAB PASTA DESSERT TROPICAL FRUITS PLATTER, CHOCOLATE MOUSSE, RAISIN BREAD & BUTTER PUDDING WITH VANILLA SAUCE, LEMON TART, MINI CRÈME BRULEE, APPLE BLUBERRY PIE, MANGO PUDDING, ASSORTED FRUIT TARRLET ASSORTED FRENCH PASTRIES, ASSORTED FRUITS JELLY, CAKE OF THE DAY, PENGAT PISANG, SAGO GULA MELAKA, STRAWBERRY PUDDING, CREAM PUFF AND ASSORTED BUTTER CAKE. STATION- ICE KACANG WITH ICE CREAM & CONDIMENTS COFFEE AND TEA JULY 2019 2019 FRIDAY NIGHT ASIAN MASH-UP BUFFET DINNER SRI TANJUNG CAFÉ WEEK 3 APPERTIZERS ASSORTED GARDEN SALAD, SALAD BAR – (CUCUMBER, ARUGULA, CHERRY TOMATO, ONION RING, CARROT, ASSORTED OLIVES, RADICHIOO, CAPSICUM) POTATO AND PUMPKIN SALAD, WEDGES TOMATO WITH SHALLOT VINAIGRETTE, COLD CUT PLATTERS, GLASS NOODLE SALAD, SEAFOOD ON ICE WITH CONDIMENTS, CHICKEN CHAR SIEW SALAD SMOKED SALMON WITH CAPERS, LEMON AND LIME DRESSING, MIMOSA SALAD, WALDORF SALAD C CONDIMENT AND DRESSING: Walnut Vinaigrette, Samurai Dressing, Cocktail Sauce, Garlic Mayo, Tartar Sauce, 1000 Island, Honey Mustard, Caesar Dressing & Lemon Vinaigrette SOUP CREAMY WILD MUSHROOM ASSORTED BREAD WITH BUTTER & MARGARINE HOT DISHES NASI BERYANI NASI TOMATO NASI DHALL NASI HUJAN PANAS ROSE MADU CHICKEN STIR FRY CHILLI PRAWNS FRIED SQUID WITH BLACK PEPPER, DRY CHILI & CAPSICUM STIR FRIED MIX VEGETABLES WITH OYSTER SAUCE ROASTED BEEF SIRLOIN WITH GREEN PEPPERCORN SAUCE LAMB VINDALOO CARVING STATION FIVE SPICES ROAST LAMB CONDIMENTS: MASHED POTATO, GRILLED VEGETABLES AND GREEN PEPPERCORN SAUCE ACTION STATION PENANG CHAR KOAY TEOW STIR FRY SEAFOOD TOMYAM PASTA DESSERTS TROPICAL FRUITS PLATTER, CHOCOLATE MOUSSE, RAISIN BREAD & BUTTER PUDDING WITH VANILLA SAUCE, LEMON TART, MINI CRÈME BRULEE, APPLE BLUBERRY PIE, MANGO PUDDING, ASSORTED FRUIT TARRLET ASSORTED FRENCH PASTRIES, ASSORTED FRUITS JELLY, CAKE OF THE DAY, BUBUR KACANG HIJAU, SAGO GULA MELAKA, STRAWBERRY PUDDING, CREAM PUFF AND ASSORTED BUTTER CAKE. STATION- ICE KACANG WITH ICE CREAM & CONDIMENTS COFFEE AND TEA JULY 2019 2019 FRIDAY NIGHT ASIAN MASH-UP BUFFET DINNER SRI TANJUNG CAFÉ WEEK 4 APPERTIZER ASSORTED GARDEN SALAD, SALAD BAR – (CUCUMBER, ARUGULA, CHERRY TOMATO, ONION RING, CARROT, ASSORTED OLIVES, RADICHIOO, CAPSICUM) SEAFOOD ON ICE, SMOKED SALMON PLATTER, ASSORTED COLD CUT PLATTER, KERABU MANGO JELLY FISH, CHICKEN PASTRAMI, SHRIMP COCKTAIL PIE TEE, PENANG ROJAK BUAH, MIXED FRUIT COCKTAIL SALAD, THAI SQUID GLASSNOODLE SALAD, POTATO SALAD WITH RAISIN, CHEF SALAD, CONDIMENT AND DRESSING: Tom Yam Mayo, Samurai Dressing, Cocktail Sauce, Garlic Mayo, Tartar Sauce, 1000 Island, Honey Mustard, Caesar Dressing & Lemon Vinaigrette SOUP CREAM OF ASPARAGUS ASSORTED BREAD WITH BUTTER & MARGARINE MAIN COURSE NASI BERYANI NASI TOMATO NASI DHALL NASI HUJAN PANAS STEAMED FISH FILLET WITH THAI SAUCE WOK FRIED PRAWNS WITH OATS AYAM MASAK CILI ROSE MADU STIR FRY BEEF WITH BLACPEPPER AND ONION STEAMED SIEW PAK CHOY WITH OYSTER SAUCE LAMB MARSALA CARVING STATION FIVE SPICES ROAST LAMB CONDIMENTS: MASHED POTATO, GRILLED VEGETABLES AND GREEN PEPPERCORN SAUCE ACTION STATION PENANG CHAR KOAY TEOW DUCK BREAST AGLIO OLIO PASTA DESSERT TROPICAL FRUITS PLATTER, CHOCOLATE MOUSSE, RAISIN BREAD & BUTTER PUDDING WITH VANILLA SAUCE, LEMON TART, MINI CRÈME BRULEE, APPLE BLUBERRY PIE, MANGO PUDDING, ASSORTED FRUIT TARRLET ASSORTED FRENCH PASTRIES, ASSORTED FRUITS JELLY, CAKE OF THE DAY, BUBUR JAGUNG, SAGO GULA MELAKA, STRAWBERRY PUDDING, CREAM PUFF AND ASSORTED BUTTER CAKE. STATION- ICE KACANG WITH ICE CREAM & CONDIMENTS COFFEE AND TEA JULY 2019 .
Load more

Recommended publications
  • Caesar Salad Crisp Romaine Hearts, Seasoned Croutons, and Our Chef’S Signature Dressing Combine with Hints of Anchovy, Garlic, Extra Virgin Olive Oil and Dijon
    Salad Caesar Salad Crisp romaine hearts, seasoned croutons, and our chef’s signature dressing combine with hints of anchovy, garlic, extra virgin olive oil and Dijon. Finished with freshly shaved parmesan cheese. Asparagus Mimosa Salad Steamed asparagus is chilled and tossed with a variety of baby greens, then lightly tossed in our Chef’s special “mimosa” dressing - made with fresh orange juice, mustard, rice vinegar & canola oil. Green Salad Fresh baby greens tossed with crisp radish, cucumber, & julienned carrots. Served with a side of Ranch & Italian Dressings. Spinach Salad Locally-sourced Spinach is elevated with almonds, feta, & strawberries, then tossed in vinaigrette made from Italian white balsamic vinegar, mustard, honey & canola oil. Apple Coleslaw Thinly-sliced apples bring a unique twist to this classic, made with mayonnaise, imported Italian white balsamic vinegar & local honey. Three-Bean Salad A signature trio of kidney, garbanzo & green beans are tossed in our zesty Italian dressing – a light, yet flavorful vinaigrette. Torn Salad Bountiful greens are torn by hand and coupled with a fresh bounty of apples, craisens, and a light vinaigrette made with our special raspberry puree. Asian Salad Buttery Napa cabbage & romaine are transported with baby bok choy, carrots, red cabbage, bell pepper, & juicy mandarins. The journey is completed with a soy ginger garlic dressing. Baby Greens An assortment of baby greens tossed with bleu cheese crumbles, candied walnuts, & our white balsamic dressing with raspberry puree. Margarita Salad This fiesta combines romaine hearts, green & red cabbage, carrots, jicama, & radish with a cilantro lime vinaigrette. A healthy sprinkling of cotija cheese tops it off.
    [Show full text]
  • COLD STARTERS HOT STARTERS Every Friday and Saturday
    Steamed halibut with spinach and tomatoes 830 COLD STARTERS SALADS Soft smoked halibut with cherry tomatoes ���������������������830 PAnCAKES Barrel cucumbers (100 g) 280 Homemade vinegret (beetroot salad) 270 Chicken roasted in oven with rosemary, Pan, 3 pcs 155 Soft-salted/pickled Salad with cucumber, radish and poached egg 390 garlic and tkemali sauce 910 Pan, 10 pcs 510 Carpaccio of rosy tomatoes 290 Garden vegetable salad with sorrel and greens 390 Pike-perch fillet with marrow saute and wine sauce 1250 Pan, 20 pcs 810 Vegetable spread with fragrant oil 340 Russian salad «Olivier» with veal tongue 390 Miso black cod with sweet pepper Pickled mushrooms (100 г) Herring in «shuba-coat» 390 and sesame dressing ���������������������������������������������������1370 FiLLinG OF yOuR CHOiCE Slippery jacks 380 Mimosa salad 390 Veal on the bone with ceps and new potatoes 1460 Salmon (cold-smoked, light-salted), cold boiled pork Ceps 480 Greek salad 450 Hot smoked trout with baked cherry tomatoes 1490 with horseradish, mushrooms in sour cream, honey, Veal jelly with horseradish and mustard 380 Caesar salad with grilled chicken 460 cream
    [Show full text]
  • CATERING Menu by ST. JOSEPH's HOME CARE
    CATERING MENU BY ST. JOSEPH’S HOME CARE (905) 525-9800 ext. 5234 [email protected] Breakfast EARLY RISER BUFFET SUNSHINE PLATE SERVICE A selection of: BREAKFAST Fresh fruit tray Breakfast juices Assorted yogurts Home fries & toast Freshly baked muffins & pastries Assorted pastries Bacon, sausage OR ham Coffee and tea Hot and cold cereals Your choice of one entree: Served with your choice of eggs: Scrambled eggs, hash browns and toast scrambled | over-easy |sunny side up Pancakes with a variety of toppings Western, mushroom or cheese omelette Omelettes (westerns, mushroom or cheese) are also French toast or Belgian waffles available. Eggs benedict Chilled juices Coffee (regular and decaf) and select teas A LA CARTE BREAKFAST MENU Freshly baked muffins and/or pastries THE CONTINENTAL Bagels Your choice of juice, freshly baked muffins and Individual portions of fresh fruit pastries, fruit cocktail, and coffee and tea. Fresh fruit platter Breakfast breads Individual hot chocolate Pitcher of chilled juice orange | apple | cranberry Coffee Regular | Decaf | Flavoured Tea Hot Lunch All hot lunch entrees include fresh baked bread, your choice of soup or house salad, chef’s choice dessert, and coffee or tea. INDIVIDUAL QUICHE WITH GARDEN SALAD CHICKEN STIR FRY Your choice of broccoli and cheese OR lorraine Served with egg fried rice TRADITIONAL POT ROAST LASAGNA Served with roasted potatoes and seasonal Vegetarian or meat lasagna vegetables CHICKEN PARMIGIANA CANNELLONI Pan-fried chicken breast topped with tomato sauce Cheese-stuffed shells served in tomato sauce and a blend of cheese CHICKEN CHASSEUR LEMON CHICKEN Grilled boneless chicken breast served with Grilled chicken breast with a sauce made from the mushroom tarragon sauce zest of fresh lemons and parsley FISH & CHIPS ROASTED QUARTER CHICKEN BREAST Battered cod served with fries and coleslaw Served with your choice of chasseur sauce or honey rosemary glaze Working Lunches Served buffet-style, working lunches include soup or salad, condiments, dessert and coffee/tea.
    [Show full text]
  • Raw Bar Sharing Platters Salads Pizza & Focaccia
    MENU SCAN OUR INSTAGRAM NAMETAG TO SUBSCRIBE TO SANREMOSOCHI RAW BAR OYSTERS SERVED WITH LEMON, TOASTS, AND SHALLOT SAUCE KHASAN 1 PC. 300 SAKURA 1 PC. 300 EMPEROR 1 PC. 300 OSAKI 1 PC. 300 EMERALD 1 PC. 350 TARTARE & CARPACCIO TOMATO CARPACCIO WITH SHRIMPS 215 G 580 SEA BASS CEVICHE WITH AVOCADO AND RED ONIONS 160 G 550 TUNA TARTARE 140 G 790 PRAWN CEVICHE WITH HALIBUT CAVIAR 120 G 740 SALMON TARTARE IN AVOCADO 170 G 780 BEEF TARTARE 190 G 690 HALIBUT CEVICHE WITH MANGO SAUCE 140 G 750 SHARING PLATTERS NORTHERN SHRIMPS WITH CAVIAR FOR 2 PERSONS 300\60\40 G 990 ASSORTED MAGADAN SHRIMPS FOR 4 PERSONS 650\40\70 G 3,200 ASSORTED MEAT SPECIALTIES ROAST BEEF, BAKED DUCK, TURKEY FILLET 180\30 820 820 SANREMO'S SIGNATURE NORTHERN SEAFOOD PLATTER 400 G 5,700 SAUTÉED SEAFOOD 400 G 1,350 FOR 6 PERSONS 1,000\45\80\6 PSC.\150 G NORTHERN SHRIMPS, VONGOLE IN WINE, AND OYSTERS APPETIZERS SPICY BLACK AND GREEN OLIVES 100 G 420 BRUSCHETTA WITH CRAB 130 G 810 FRESH VEGETABLES AND PICKLES 290 G 690 KHOROVATS (GRILLED VEGETABLES) WITH RAPANA 210 G 450 HUMMUS WITH AVOCADO, A PARMA HAM, AND CHILI POWDER 170\80 G 390 MILD-CURED SALMON WITH AVOCADO CREAM AND EGGS 190 G 750 ARTISANAL CHEESE BOARD WITH GRAPES AND GRANOLA 210 G 910 TUNA POKE/SALMON/SHRIMPS 250 G 550 BURRATA, PEAR BALSAMIC, AND GRILLED SWEET PEPPER 260 G 840 TUNA TATAKI TONNATO 210 G 760 COURGETTE CAKES WITH PIKE CAVIAR 220\30 G 590 TURKEY FILLET TONNATO 170 G 420 BRUSCHETTA WITH BLACK SEA ANCHOVIES 120 G 310 SALADS FRESH VEGETABLE SALAD 250 G 420 WARM SEAFOOD SALAD 240 G 890 SALAD WITH CRUNCHY EGGPLANTS
    [Show full text]
  • Corporate Menu
    Corporate Menu www.avanieventcentre.com 905-760-1548 Table of Contents Breakfast 01 Break Stations 02 Individual Boxed Lunches 03 Bento Boxes 04 Working Lunch 05 Plated Lunch 08 Meeting Packages 09 Dinner Buffet 11 Plated Dinner 15 Hors D’oeuvres & Canapés 18 For more information call: (905) 760.1548 8400 Jane St, Vaughan, ON L4K 4L8 Breakfast Selection Pricing is based on a minimum of 15 people and is subject to applicable taxes Break Stations & Intermissions Pricing is based on a minimum of 15 people and is subject to applicable taxes Continental Breakfast . .$12 per person Ice Cream Station . .$5 per person • Fresh baked breakfast breads • French vanilla or chocolate • Croissants, danish pastries • Sprinkles and mini marshmallows • Assorted jams & marmalades • Chocolate sauce • Fresh fruit salad Chips and Chocolate. $5 per person Premium Breakfast. $15 per person • Individual bags of assorted potato chips • Fresh baked breakfast breads • Assorted chocolate bars • Croissants, danish pastries • Assorted jams & marmalades • Fresh fruit salad Fruit and Granola. .$6 per person • Scrambled eggs & sausage • Home-style potatoes • Assorted granola & cereal bars • Fresh whole seasonal fruits Deluxe Continental . $16 per person Cookies & Chocolate . $5 per person • Fresh baked breakfast breads • Croissants, danish pastries • Assorted cookies • Assorted jams & marmalades • Cookies & cream chocolate bars • An assortment of morning cereals • Assorted fresh bagels & cream cheese • Fresh fruit salad Popcorn and Pop . $6 per person • Individual bags
    [Show full text]
  • Office Delivery Menu
    Office Delivery Menu We provide convenience, value and reliable office delivery of delicious breakfast and lunch options to offices and boardrooms. This menu is designed to inspire your team and impress your clients. Our market fresh sandwiches are made with in-house grilled or roasted meats and vegetables. We make all of our own mayo, aioli and salad dressings. Our side and entrée salads offer great, nutritious options for the health conscious guest. Our delicious hot entrées and appetizer platters will delight all at your next team meeting or casual reception. Bistro Breakfast BREAKFAST PASTRIES $2.75 RANGE EGG FRITTATA or QUICHE $7.95 freshly baked sweet & savoury pastries choice of vegetarian or ham and cheese FRESH FRUIT PLATTER RANGE EGG BREAKFAST WRAP $7.95 fresh sliced seasonal fruits choice of huevos rancheros or vegetarian SMALL: 10–12 guests $44 CONTINENTAL BREAKFAST $15.75 MEDIUM: 20–25 guests $86 fruit salad, assorted pastries, yogurt & granola with LARGE: 40–45 guests $155 organic coffee or fruit juice YOGURT PARFAIT $6.95 Greek yogurt, honey & fresh fruit with granola Side Salads SERVED IN LARGE BOWLS FOR SHARING - MINIMUM ORDER OF 8 SERVINGS PER SALAD GREEK QUINOA SALAD $4.50 CAPRESE SALAD $4.50 with diced cucumbers, yellow peppers, tomatoes, Vine-ripened tomatoes, bocconcini and fresh basil in a purple onion & olives tossed in extra virgin olive oil & balsamic vinaigrette lemon DAILY GARDEN GREENS $3.75 MEDITERRANEAN PASTA SALAD $4.50 grape tomatoes, cucumbers, & dried cranberries with with shredded basil, crumbled goat
    [Show full text]
  • Day Meeting Packages
    RAMADA PLAZA CALGARY DOWNTOWN All Day Meeting Packages LARGE GROUP MEETING PACKAGE Minimum 30 people $49 per person* The Ramada Plaza Calgary Downtown is dedicated to ensuring smooth and effective meeting planning. Our All Day Meeting Packages are just another way to deliver on that promise with a turn key experience. Package includes: • Meeting room • Water station • Complimentary all- • Morning and • Free Wifi • Breakfast day coffee afternoon break • Flip chart • Lunch www.ramadacalgary.com | 403.263.7600 RAMADA PLAZA CALGARY DOWNTOWN Breakfast: Start your meeting with a breakfast assortment of baked Danish pastries, muffins, or sliced banana bread. Add sliced fresh fruit, assorted breakfast bars, yogurts, and chilled fruit juice. Compliment it all with freshly brewed coffee (regular and decaffeinated), or a selection of teas. Upgrade to a full hot breakfast of scrambled eggs, hashbrowns with bacon and sausage for only $11 per person Morning Break Your package comes with a break of fresh baked scones with preserves. We also refresh your coffee and water service. Lunch Lunch will be served in your room, buffet style. Your buffet will include 2 salads, main entrée and desserts. Each buffet is served with a fresh rolls and vegetable platter with ranch dip along with a refresher to your coffee and water service. Assorted soft drinks and juices can be made available and billed on a consumption basis. Salad options include: • Mixed greens with two dressings and one other choice from the list below. • Tomato bocconcini salad • Spinach mimosa salad • Potato salad • Italian pasta salad • Marinated beet & mandarin salad • Corn salad • Mixed bean salad • Greek salad • Coleslaw • Caesar salad Chef Created Entrees: Choose your entrée from the list below.
    [Show full text]
  • Embassy Suites Hotel|Cleveland-Rockside
    Embassy Suites Hotel|Cleveland-Rockside Private Dining Policies Confirmations Confirmation of the number of guests to be served must be received no later than five (5) business days prior to your event. If we have not received a final guaranteed number within five (5) business days prior to your function, the contracted guaranteed number will be charged or the actual number served whichever is greater. Notifications of all changes & cancellations must be made with the Sales Office & are subject to the appropriate charges. All charges are subject to a 22% service charge & appli- cable sales tax. Deliveries Clients are responsible for the arrangements & all expenses of shipping materials, merchandise, exhibits, or any other items to & from the Hotel. The Hotel is not responsible for damage or loss of any items left in the Hotel prior to or following any function. The Hotel accepts no responsibility for goods shipped to the Hotel prior to scheduled functions or left after a function is com- pleted. The Hotel will accept limited deliveries two days prior to the event without fees. Excessive deliveries or deliveries prior to the two day rule are subject to storage fees per box per day. Hotel packages must be marked appropriately with the Name of Group, Name of Guest Picking up the Package, Date of Function, & Hotel Sales/Catering Manager(s). Display of Materials The Hotel will not permit the affixing of anything to the walls, floor or ceiling with nails, staples, carpet, tape or other substance that would leave a permanent mark. All outside decoration sources must be approved by the hotel.
    [Show full text]
  • Салат Salad Закуска Cold Appetizer WHEN YOU're NOT ALONE Суп
    Суп Soup Суп Морепродукты, мидии, 420/3 г 990 сыр Горгонзола Gorgonzola cheese soup, mussels, seafood, mix Солянка рыбная, лосось 300 г 590 Fish solyanka, salmon Говяжий бульон, фрикадельки, 325 г 550 паста Семи ди орзо Салат Salad Beef broth & meatballs, pasta Semi di orzo Томатный суп, стручковая фасоль, 300 г 500 сельдерей Салат Мимоза, 150 г 540 лосось домашнего копчения Tomato soup, green beans, celery Mimosa salad, home-smoked salmon Сырный суп, копчёная курица, 300/15/36 г 450 овощи, базилик Сельдь маринованная, 90/150/45 г 470 бейби картофель Cheese soup, smoked chicken, vegetables & basil Marinated herring & baby potato Салат Оливье, перепелка 150/12 г 450 Горячее блюдо Hot dish Olivier salad & quail ATRIUMCAFE VERSAILLES Рибай стейк, соус Нью-Йорк 320/50/25 г 2450 Суп Soup Rib-eye steak, New York sauce Филе миньон, овощи гриль, 200/180/50 г 1690 Борщ с уткой, 300/35/10 г 480 грибной жульен пампушка, сало Fillet mignon, grilled vegetables, Borsch with duck, garlic bread roll & pork lard mushroom julienne MENU Солянка мясная, курица, 350/20 г 450 Каре ягнёнка, баварская горчица, 327/170 г 1550 говядина, балык, сметана фисташки, пармезан, велюте из свеклы — ЕДА FOOD — Meat Soluanka, chicken, Rack of lamb, bavarian mustard, pistachios, beef, sausages & sour-cream Parmesan cheese, beetroot Veloute Салат Salad Лосось гриль, паста Семи ди Орзо 150/100/20 г 1400 Горячее блюдо Hot dish Grilled salmon & Semi di orzo pasta Краб Камчатский, 360 г 1290 Тунец, тальятелле цукини, 120/174 г 1050 Бефстроганов, грибы 202/100 г 780 тигровые креветки,
    [Show full text]
  • Embassy Suites Hotel|Cleveland-Rockside
    Embassy Suites Hotel|Cleveland-Rockside Private Dining Policies The following are some general guidelines that will help us ensure your event is a success. Confirmations Confirmation of the number of guests to be served must be received no later than four (4) business days prior to your event. If we have not received a final guaranteed number within four (4) business days prior to your function, the contracted guaranteed number will be charged or the actual number served whichever is greater. Notifications of all changes and cancellations must be made with the Sales Office and are subject to the appropriate charges. All charges are subject to a 22% service charge and applicable sales tax. Deliveries Clients are responsible for the arrangements and all expenses of shipping materials, merchandise, exhibits, or any other items to and from the Hotel. The Hotel is not responsible for damage or loss of any items left in the Hotel prior to or following any function. The Hotel accepts no responsibility for goods shipped to the Hotel prior to scheduled functions or left after a function is completed. The Hotel will accept limited deliveries two days prior to the event without fees. Excessive deliveries or deliveries prior to the two day rule are subject to storage fees. Hotel packages must be marked appropriately with the Name of Group, Name of Guest Picking up the Package, Date of Function, and Hotel Sales/Catering Manager(s). Display of Materials The Hotel will not permit the affixing of anything to the walls, floor or ceiling with nails, staples, carpet, tape or other substance that would leave a permanent mark.
    [Show full text]
  • Culinary Experience Menu 2016
    CULINARY EXPERIENCE MENU 2016 Welcome to the Banquet and Catering Division of the River Rock Casino Resort. Our Catering professionals, in partnership with our skilled Culinary and Banquet teams, will make your event an extraordinary experience. From simple but elegant gatherings to grand scale black tie events, we can orchestrate every detail to ensure you and your guests experience the perfect event. We look forward in assisting you in hosting your event. TABLE OF CONTENTS BREAKFAST .....................................................................1-1 MEETING BREAK .............................................................2-1 LUNCH ..............................................................................3-1 MEALS TO GO ..................................................................4-1 DINNER .............................................................................5-1 RECEPTION ......................................................................6-1 OUTDOOR BBQ ................................................................ 7-1 BEVERAGE & WINE ......................................................... 8-1 TERMS & CONDITIONS ................................................... 9-1 RIVER ROCK CASINO RESORT 8811 River Rd. Richmond, BC, Canada 604.247.8900 T/Free. 1.866.748.3718 [email protected] www.riverrock.com CULINARY EXPERIENCE MENU BREAKFAST 2016 BREAKFAST BUFFET 1 - 1 CULINARY EXPERIENCE MENU - BREAKFAST BREAKFAST BUFFETS * Minimum 25 people. For groups of less, a $75 Surcharge will apply. CONTINENTAL BREAKFAST
    [Show full text]
  • Hagar Catering & Facilities Management
    Hagar Catering & Facilities Management Hope School Canteen Menu 2017 WEEK I Monday Tuesday Wednesday Thursday Friday Bean Sprout, cauliflower and Mixed salad Cucumber and sausage salad Beet root and egg salad Mango salad Chicken Salad Roasted Mustard Chicken in Stir Fry Pork with onion, carrot Grilled beef teryaki sauce Fish gratin Cantonese Fried Rice with Tarragon Sauce and sweet pepper minced chicken, egg, pineapple and vegetable Cauliflour & Brocoli & Steam Spaghetti Penne Steam potatoes & parsley Rice Water melon Fruit Tart Banana Chocolate Cake Fruit salad Bread Bread Bread WEEK II Monday Tuesday Wednesday Thursday Friday Grated Carrot & Parsley in Tomato salad Mixed salad Potato salad Tomato & cucumber Salad Salad Pork meat balls in Provencale Stir-fried sliced beef with Deep fried fish filet with Fried chicken wing sauce cauliflower Tartar sauce Fried egg noodle with chicken and vegetable Wedge potatos Fussili & mushrooms Steamed rice Sweet corn in butter Pineapple Bread Pudding Fruit salad Papaya Butter Cake Bread Bread Bread WEEK III Monday Tuesday Wednesday Thursday Friday Caesar salad Pasta salad & eggs Tomato cubes salad Fresh vegetable salad Coleslaw Salad Sweet & sour Pork, cucumber, pineapple, Fish filet in lemon and Roast chicken leg Pork khmer curry soup tomato capsicum and mushroom sauce onion Beef Moussaka Stir fried mix beans and Steam rice Sauteed potatos Fresh white noodle carrots & Steamed Rice Apple Fruit Tart Khmer dessert Fruit salad Butter Cake Bread Bread Bread WEEK IV Monday Tuesday Wednesday Thursday Friday Egg mimosa salad Mixed salad Tomato and cucumber salad Greek Salad Pork belly salad and vermicelli Steamed fish and Sliced pork with BBQ Roasted Chicken with Stir Fry Beef in cumin, fried vegetable with oyster sauce.
    [Show full text]