DOCSLIB.ORG

TSOU-Food.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TSOU-Food.Pdf BREAKFAST 8 AM - 5 PM TOAST [V] POACHED EGGS & PARATHA Choice of sourdough, multigrain or wheat-free bread Chili jam, crispy beef bacon, grilled halloumi, served with butter, jam, vegemite, peanut butter or honey avocado & jalapeño salsa 17 68 TOASTED MUESLI [V,N] TSOU SHAKSHOUKA [V,N] Wild honey, pistachio, Greek yoghurt Organic eggs, tomato capsicum & 47 onion reduction, hazelnut dukkha, coriander gremolata, mozzarella, grilled ciabatta PLUM PORRIDGE [V] 62 Apple, almond, cinnamon, yoghurt 47 SCRAMBLED EGGS ON SOURDOUGH Plain 35 TROPICAL FRUIT BOWL [V,GF] Lychee granita, passion fruit flan, OR coconut yoghurt Chili, beef chorizo & coriander 58 40 OR CHIA PUDDING [V,N,GF] Wild mushroom, kale, za’atar & feta cheese [V] 58 Brulee banana, macadamia, lime curd 40 OMELETTE WITH SOURDOUGH Roasted fennel, aged balsamic & goats cheese [V] 58 AÇAÍ BOWL [V,N,DF] OR Açaí, granola, dragon fruit, banana, strawberry, coconut, chia House smoked salmon, spinach & 55 chive sour cream [S] 58 OR RICOTTA PANCAKES [V,N] Blueberry cream, peach, pistachio crumb, maple syrup Portobello mushroom, truffle oil & Parmesan [V] 72 61 MUSHROOM QUESADILLA [V] SALTED CARAMEL FRENCH TOAST [V] Fried eggs, mozzarella, braised black beans, feta, Poached plum, crème anglaise chili flakes, coriander, avocado & lime salsa 49 73 GREEN BREAKFAST BOWL [V,N,GF] POACHED SALMON BENEDICT [S] Poached egg, quinoa, avocado, kale, almonds, grilled Baby spinach, caper, sorrel, poached eggs, halloumi, hummus yuzu Hollandaise 70 73 SMASHED AVOCADO [V] PASTRAMI BENEDICT Toasted sourdough, chili flake, lime salt Poached eggs, mustard seed Hollandaise, 59 roasted tomato, pickled cabbage, cornichon + poached eggs 16 & shallot salsa, grilled sourdough + ricotta cheese 10 70 OUR BIG BREAKFAST PERSIAN STYLE SOURDOUGH [V] Organic eggs your way, sourdough, roasted flat cap Smoked aubergine puree, feta, sumac, avocado, chilli mushroom, roasted vine tomato, spinach, tomato & parsley salsa organic beef sausage, beef bacon 52 86 + poached eggs 16 BREAKFAST SIDES MUSHROOMS ON TOAST [V] Two organic eggs / roasted mushroom / Mushroom, herb butter, Parmesan, roasted tomato 16 aged balsamic & sage Spinach / avocado 18 57 Organic beef sausage / beef bacon 18 + poached eggs 16 House smoked salmon 18 Yuzu Hollandaise sauce 8 SMOKED PEPPER & CORN FRITTERS [V] Change to gluten-free bread 10 Melted tomato, parsley labneh, preserved lemon & sumac butter, poached egg, spinach & cress 60 SALADS 12PM - close CONFIT LAMB SALAD [N,GF] GRILLED PRAWN SALAD [N,S] Feta, cabbage, carrot, flaked almond, quinoa, cranberry, Lime, green papaya, fried peanut, coriander mayo, palm pomegranate dressing, coriander, mint, parsley heart, tomato, garlic chips, crispy onions, lime leaf, chili & 72 herb dressing 62 GREENS, GRAINS & NUTS [N,V] TSOU BOWL [V] Edamame, green beans, broccolini, kale, green apple, Cauliflower, sweet potato pickle, black rice, spinach, grains, nuts, feta, sumac dressing marinated feta, pumpkin seed, freekah, beetroot hummus, 59 tahini yoghurt, za’atar + add grilled chicken 16 57 + add grilled chicken 16 KIMCHI BOWL [V,GF] Soba noodle, marinated tofu, buckwheat, seeded avocado, KALE & AVOCADO [V,N,GF] Smoked almond, fennel, cherry tomato, kimchi mayo, edamame, spinach, shoyu dressing black sesame, feta, yoghurt dressing 57 66 + add grilled chicken 16 + add grilled chicken 16 MAINS 12PM - close ROASTED PUMPKIN RISOTTO V,GF WAGYU BEEF BURGER Pumpkin, fried sage, parmesan, spinach, burnt butter, Maple bacon crumb, rocket, caramelised onion jam, pumpkin seeds melted cheddar, dill pickle, 68 French fries & truffle aioli 72 HAND MADE FUSILLI S Fresh tomato, dried chili, prawns, parmesan & basil oil HULI HULI CHICKEN BURGER 55 Spiced chicken, mayo, pickled jalapeño, slaw, pineapple chutney GRILLED PRAWN TACOS S 59 Charred corn, black bean, mango & chili salsa, + add extra chicken 16 red cabbage, black lime & chili oil 65 CHARCOAL CHICKEN N Freekah tajine, pine nut, green olive PAN SEARED SALMON S 76 Pickled fennel, watercress & freekah salad, smoked eggplant puree and preserved lemon crème fraiche LAMB CHOPS N,GF 80 Chickpea, sundried tomato, roasted eggplant, red harrisa, lamb sauce THAI FISH CURRY S,N 87 Jasmine rice, prawns, crispy sea bass, lime leaf, garlic, ginger, chili, lemongrass, crispy onions, DIPS V,N coconut broth & peanuts Roasted butternut hummus, piquillo pepper & cashew, 68 kimchi & black sesame, grilled sourdough 58 CRISPY FISH BURGER S Mango & red cabbage slaw, roasted lemon & SIDES sriracha mayo, watercress & avocado Fries / pomme puree / green salad / 62 Asian style house salad 18 Sweet potato fries 20 Truffle fries 30 SANDWICHES 12PM - close VIETNAMESE RICE PAPER WRAPS TSOU OPEN MEATBALL CIABATTA [VG,GF] Beef meatballs, Napolitano sauce, jalapeño mayo, Black rice, cucumber, daikon radish, red cabbage, toasted gruyere, pickled jalapeño, basil sesame, carrot, mango, vegan pickled ginger mayo, Boston Served with green salad lettuce, coriander & sriracha ponzu 55 Served with Asian style house salad* 55 ROASTED DUCK PARATHA Roasted duck, mozzarella, pineapple brunoise, smoked CHICKEN SATAY WRAP [N] paprika, coriander & mango salsa, house made paratha Marinated chicken, Asian slaw, spring onion, cucumber, Served with Asian style house salad* coriander mango chutney, satay sauce 65 Served with Asian style house salad* 65 VEAL PARMA PANINI Caper, rocket, Spanish onion TSOU STEAK SANDWICH 42 Grilled tenderloin, sweet & sour onions, wholegrain mustard dressing, lambs lettuce, gruyere, cornichon, tomato & spicy bulldog mayo *ASIAN STYLE HOUSE SALAD [VG,GF] Served with green salad daikon radish, mint, chives, coriander, pickled red onion 72 PASTRY all day until sold out CROISSANTS CAKES CLASSIC BUTTER CROISSANT BANANA BREAD [N] 10 15 CRUNCHY ALMOND CROISSANT [N] GLUTENFREE 15 CHOCOLATE BROWNIE [N,GF] 28 CHEESE CROISSANT 14 LAMINGTON 14 PAIN AU CHOCOLAT 14 TRUFFLES & COOKIES FLOURLESS DARK CHOCOLATE COOKIE GF 13 PISTACHIO OAT COOKIE N 13 CHOCOLATE CHIP COOKIE 13 DARK CHOCOLATE TRUFFLE VG 12 PISTACHIO TRUFFLE [N,VG] 12 ALL PRICES INCLUSIVE OF 5% VAT [VG] VEGAN, [V] VEGETARIAN, [N] CONTAINS NUTS, [GF] GLUTEN-FREE.
Load more

Recommended publications
  • Menu 28 September – 4 October 2020
    Menu 28 September – 4 October 2020 Monday Lunch Creamy sweetcorn and basil soup Lamb Koftas with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Vegan Kibbeh with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Bread and butter pudding with cinnamon custard Or fruit portion Dinner Creamy sweetcorn and basil soup Seafood risotto with rocket leaves and parmesan Smoked tomato risotto with feta crumbs and rocket leaves Bread and butter pudding with cinnamon custard Or fruit portion Tuesday Lunch Carrot and orange soup (Vegan) Louisiana chicken patties with spiced crushed potato bake and tomato salad Louisiana vegetable parcels with spiced crushed potato bake and tomato salad Nutella and banana pancakes Or fruit portion Dinner Carrot and orange soup (Vegan) Baked beef keftedes with eggs in rich tomato and red wine sauce with couscous Aubergine and sweet potato shakshouka with couscous Nutella and banana pancakes Or fruit portion Wednesday Lunch Roast red pepper and lentil soup Stir fried crispy pork in five spice and oyster sauce with egg fried rice Stir fried tempeh in five spice and oyster sauce with egg fried rice Lime and coconut drizzle cake with cream fraiche Or fruit portion Dinner Roast red pepper and lentil soup Jerk chicken salad with grilled sweetcorn, butterbeans and fried flat bread Caribbean, bean rice salad with grilled sweetcorn and mixed leaves Lime and coconut drizzle cake with cream fraiche Or fruit portion Thursday Lunch Root vegetable soup (Vegan) Pulled chicken tacos with
    [Show full text]
  • Ruby Shakshuka Emerald Shakshuka
    RUBY SHAKSHUKA EMERALD SHAKSHUKA Serves: 4 With its creamy poached eggs nestling in a luscious tomato and red Serves: 4 A vibrant, vitamin-packed twist on the more typical tomato-based Eat freshly made pepper ragout, shakshouka (Arabic slang for a mush) is an Israeli Eat freshly made shakshuka. Almost any mix of greens will do - in the Middle East Per serving: 249 cals, 15 g carbs breakfast favourite that also makes a wonderful brunch or lunch. It’s Per serving: 195 cals, 9 g carbs they use wild greens and radish leaves. We like a mixture of baby filling yet surprisingly low carb. Peppers are packed with vitamin C, spinach and Swiss chard with lots of fresh herbs. and tomatoes contain lycopene for prostate health. white part of a medium leek Trim and thinly slice the leeks, spring onions and jalapeños. Heat the 2 medium red onions Peel and finely chop the onions and garlic then cook gently in 2 fat spring onions oil and butter in a medium non-stick or cast iron frying pan. Add the 1 large clove garlic a 20-23 cm (8-9”) sauté pan with the oil and a pinch of salt, covered, 1-2 jalapeños or green chillies leeks, white part of the spring onions, jalapeño, and a pinch of salt. 2 tbsp extra virgin olive oil until very soft and golden, about 8 minutes, stirring occasionally. 1 tbsp extra virgin olive oil Crush the peeled garlic in a press and add to the pan. Cover and cook gently for 5-8 minutes over medium heat until the vegetables are soft.
    [Show full text]
  • Israel, Simply Delicious! Israel's Diverse Population Makes Its Cuisines Unique
    Israel's leading Tour Operator since 1976 with you all the way! Israel, Simply Delicious! Israel's diverse population makes its cuisines unique. Humus, Falafel, Shakshouka, or Couscous are only some of the choices of ethnic foods that are available in Israel. The variety of restaurants, vast choice of gastronomy & hospitality styles, the unbelievable tastes and aromas are all part of the richness and liveliness that makes Israel so special. Mahane Yehuda Shuk, Jerusalem We highly recommend you to experience first hand an authentic dinner with a local family, enjoy Bedouin and Druze hospitality, explore the vibrant food and spice markets, enjoy a Circassian folklore show with traditional food or participate in a fun interactive cooking workshop learning how to make some of Israel’s most delicious Cheese & Olive Tasting, Galilee dishes. With Amiel Tours theshiksa.com the Sky’s the Limit! Lewinsky Food Market, Tel Aviv Shakshuka- North African Jewish Cuisine Wine Tasting at Neve Tsedek, Tel Aviv Hummus – Mashed Chick Pea Dip “EatWith” the Locals Circassian Hospitality An opportunity to meet and eat with In a beautiful picturesque village in locals inside their home, absorb the north of Israel, Kfar Kama, you the real flavors and aromas and can learn and experience Circassian experience Israel in the most genuine culture & hospitality including traditional way. “EatWith”, a global community, dishes, music and folklore dancing. offers a wide variety of different hosts During your visit a local Circassian and hosting styles, scattered from the guide will share with you traditional central area of Israel, to Jerusalem entertaining tales and the heritage of and up north.
    [Show full text]
  • Shakshouka Serves 4-6 Introduction from Chef Richard Blais This Is A
    Shakshouka Serves 4-6 Introduction from Chef Richard Blais This is a simple dish, but a showstopper and a great option for breakfast, lunch or dinner. If you aren’t a fan of sweet breakfasts and are over tacos and omelets, it’s a must add to the repertoire. It’s also a one pan dish, so easy to clean up. Choosing the Right Salt I’m using Morton® Fine Himalayan Pink Salt when blending this versatile egg mixture since the irregular shaped crystals dissolve quickly and evenly in the dish. For the finishing touches, I’ll call upon Morton® Coarse Himalayan Pink Salt to take this to the next level, adding to the recipe both texturally and aesthetically with salt crystals that dissolve a little more slowly, ensuring your dish ends up evenly seasoned. Ingredients: 1/2 cup olive oil 2 onions, chopped (about 3 cups) 4 red and or green bell peppers, sliced thick 6 garlic cloves, sliced 2 cups fresh spinach 4 tablespoons sweet paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 teaspoon cinnamon 1 tablespoon Morton® Fine Himalayan Pink Salt and 1 teaspoon Morton® Coarse Himalayan Pink Salt 6 cups tomato puree 12 large eggs 1 jalapeño sliced A handful of Fresh cilantro or parsley chopped A handful of crumbled feta cheese A handful of chopped olives Directions: 1. Preheat oven to 375 degrees. 2. In a pan large enough for a dozen eggs, and suitable to spend time in the oven, cook the onions and peppers in olive oil on low heat until they begin to soften (approx.
    [Show full text]
  • EAT AFRICA: Healthy and Delicious Recipes Cookbook Featuring
    EAT AFRICA HEALTHY AND DELICIOUS RECIPES COOKBOOK FEATURING FOODS FROM ACROSS AFRICA By Goodness Patrick COPYRIGHT © GOODNESS PATRICK 2020 No part of this book may be reproduced, transmitted, or stored in any retrieval system in any form or by any mean: electronic, mechanical, recording, or otherwise without the prior permission of the author COPYRIGHT © GOODNESS PATRICK 2020 INTRODUCTION TO AFRICAN DISHES SOUTH AFRICAN CUISINES AND RECIPES South Africa Chakalaka Recipe CHAKALAKA CHICKEN SOUTH AFRICAN BOBOTIE SOUTH AFRICAN BRIYANI SOUTH AFRICAN LAMB CURRY SOUTH AFRICAN VEGGIE YELLOW RICE SOUTH AFRICAN DURBAN CHICKEN CURRY BUNNY CHOW (SOUTH AFRICAN CURRY SERVED INSIDE BREAD) SOUTH AFRICAN MALAY CURRY SOUTH AFRICAN BUTTERNUT SOUP EAST AFRICAN CUISINES EAST AFRICAN UGALI RECIPE CONGO TOFU RECIPE ETHIOPIA DORO WAT (CHICKEN STEW) EAST AFRICAN CHAPATI UGANDAN CURRIED POTATOES ETHIOPIAN ATAKILT WAT PILAU RICE (TANZANIA) PEA BEANS NAIROBI STYLE (M’BAAZI) (KENYA) NYAMA CHOMA (KENYA) YEKIK ALICH’A (ETHIOPIA) CENTRAL AFRICAN CUISINES SAUCE AUX CHAMPIGNONS ET CITRON (CONGOLESE MUSHROOM AND LEMON SAUCE) CENTRAL AFRICAN EGUSI RIZ VERT (GREENS AND RICE) MASHED YAMS (FOUTOU) WILD SPINACH IN PALM OIL AND PEANUTS (FUMBWA ELAMBANINA MAFUTAYA NGUBA) ELEPHANT SOUP CENTRAL AFRICAN PILI-PILI SQUASH WITH PEANUTS MEAT AND OKRA SAUCE FISH IN PEANUT SAUCE WEST AFRICAN CUISINES EGUSI SOUP PARTY JOLLOF RICE MOI MOI (NIGERIA) WAAKYE (GHANA) CACHUPA RICA (CAPE VERDE) (MUNCHUPA) NDOLE (CAMEROON) POULET YASSA (SENEGALESE CHICKEN) COTE D’ IVOIRE KEDJENOU (IVORY COAST
    [Show full text]
  • Shakshouka Recipe by Lemon Drop from a Recipe Reborn
    Shakshouka Recipe by Lemon Drop from A Recipe Reborn • Prep time: 15 minutes • Cook time: 8 minutes • Yields 2 servings US Ingredients Metric 1 tbsp olive oil 15 mL 3.5 oz pork 100 g 1 cup onion, diced 150 g 3/4 cup bell pepper, diced 130 g 1/8 cup hot pepper (optional) 20 g 14 oz tomato, crushed 400 g ½ tsp cumin 2 g 1 tsp thyme 2 g 1 tsp paprika 2 g 1 tsp black pepper 2 g 1 tsp kosher salt 6 g 2 eggs 2 3 tbsp parsley, chopped 10 g Instructions 1. Pour the olive oil into a pan and set the heat to medium. 2. Cut the pork into small pieces, fry them until they're brown and then set them aside. 3. Set the heat to medium-low and cook the onions and bell peppers in the same pan until they are softened. 4. Add the tomato and return the pork to the pan. 5. Add the cumin, thyme, paprika, black pepper, kosher salt and stir to combine. Stovetop method 1. Bring the sauce to a simmer and pour the eggs onto the sauce. 2. For soft yolks, simmer uncovered for 8 minutes or until the egg whites are set. For firmer yolks, cover the pan with a lid and cook to your desired firmness. 3. Garnish with parsley and serve. Oven method 1. Preheat the oven to 375°F or 190°C. 2. Transfer the sauce to a baking dish or use an oven safe pan. 3. Pour the eggs onto the sauce.
    [Show full text]
  • Planning Guide
    PLANNING MOROCCO GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Morocco. Your creativity and knowledge make the trip. Due to its scenic location, diverse culture, and historic attractions, Morocco is a major tourist hot spot, making it a popular destination, year-round, for business aircraft operators worldwide. We recognize the critical role you play as a vital member of the crew. To help you avoid the unexpected and manage expectations when traveling to Morocco, while delighting your passengers along the way, we have developed this planning guide. Enclosed you’ll find tips to help you plan for visas, airports, hotels, health, and security from Universal Weather and Aviation, Inc., as well as a guide to Moroccan cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information is useful in helping you navigate local cultures in Morocco and its unique operational requirements. And, as always, know that you’re not alone, and we are here for you whenever you need us. “Akush, Amur, Agllid” – "God, Homeland, King" – Morocco’s National Motto ©2014 Universal Weather and Aviation, Inc. • AC-AA002 • #8723 1 of 3 You navigate a complex world. Avoid the unexpected. Manage expectations. Below is a list of important operational considerations when planning a trip into, within, or out of Morocco. HOTELS SECURITY Confirm the following with your hotel prior to booking: Research the following information prior to your trip: • Meets western standard for 4- and 5-star accommodations
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • Menu 27 July – 2 August 2020
    Menu 27 July – 2 August 2020 Monday Lunch Creamy sweetcorn and basil soup Lamb Koftas with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Vegan Kibbeh with tatziki and chilli sauce, Turkish rice, salad and homemade flat breads Summer berry mousse Or fruit portion Dinner Creamy sweetcorn and basil soup Seafood pasta with mixed leaves and toasted ciabattas Pasta "Primavera" mixed leaves and toasted ciabattas Summer berry mousse Or fruit portion Tuesday Lunch Carrot and orange soup (Vegan) Louisiana chicken patties with spiced crushed potato bake and tomato salad Louisiana vegetable parcels with spiced crushed potato bake and tomato salad Nutella and banana pancakes Or fruit portion Dinner Carrot and orange soup (Vegan) Baked beef keftedes with eggs in rich tomato and red wine sauce with couscous Aubergine and sweet potato Shakshouka with couscous Nutella and banana pancakes Or fruit portion Wednesday Lunch Mexican spicy bean soup with tortilla and grated cheese Pulled beef tacos with Pico de Gallo, crème fraiche, steamed rice and jalapenos Mexican pulled oat tacos with Pico de Gallo, crème fraiche, steamed rice and jalapenos Lemon syllabub Or fruit portion Dinner Mexican spicy bean soup with tortilla and grated cheese Jerk chicken salad with grilled sweetcorn, butterbeans and fried flat bread Caribbean, bean rice salad with grilled sweetcorn and mixed leaves Lemon syllabub Or fruit portion Thursday Lunch Summer vegetable soup (Vegan) Stir fried crispy pork in five spice and oyster sauce with egg fried rice Stir fried
    [Show full text]
  • The Lamp Post
    The Lamp Post COMMUNITY NEWSLETTER 26933 Cornell St., Hemet, CA 92544 / phone: 951.658.1068 lic: 331800223 A Message from the Desk of our Executive Director Teresa Mapilis Summer is here!!! With warm weather, longer days, and changes to our routines - it is important than ever to take July 2021 yorkshire-village.com care of ourselves Resident Birthdays Holiday Celebrations while we balance Joseph 7/07 7/1 International Joke Day everything that is going on in our busy Shirley 7/09 7/4 Independence Day lives. Dehydration is a common and Olmeda 7/11 7/7 StrawberrySundae Day serious cause of hospitalization for all of David 7/12 7/11 Free Slurpee Day us, especially individuals that are over the age of 65. Being properly hydrated is also Mary Ellis 7/18 7/13 Cow Appreciation Day needed for certain medications to work. Jacki 7/20 7/17 National Lottery Day We must remember that there are many Donna 7/26 7/23 Gorgeous Grandma Day sources of fluids. Flavored beverages, fruits Gloria 7/29 7/24 Day of the Cowboy and vegetables all contain water. We also need to remember to always keep water close by. Sometimes, making it easy for residents to serve themselves could encourage them to drink more water. We can fill-up their favorite cup with fluids and leave it on their night stand or on the Open House table near their favorite seat to make it at Yorkshire quick and convenient for them to take a drink. One of my personal favorite practices of staying hydrated during summer time is to have a stash of homemade popsicles!! I usually juice fresh fruits and mix it with water, and they taste soooo good and are very refreshing.
    [Show full text]
  • Offsite Catering
    OFFSITE CATERING CATERING HAND PASSED APPETIZERS COLD Kibbeh Nayah in Belgian endive Cucumbers with ikra and salmon roe Stuffed Peppers with lentils and labneh Buckwheat Blini with labneh and paddlefish caviar Scallop Crudo with pomegranate, pistachio and mint Yogurt Soup with cucumber, rose and black harissa Radishes with whitefish salad and poppy seeds Rye Bread with pea puree, feta and mint Watermelon with harissa and walnuts HOT Borekas with leeks and feta Lamb Kebab with amba labneh and zhoug Fried Halloumi with golden raisins and honey Basteeya with confit chicken and caramelized onions in phyllo dough Crispy Eggplant with caramelized tomato and herbed cheese Potato Latke with labneh, salmon lox and dill Crispy Potato with muhammara and cilantro Rugelach with pimento cheese and Aleppo Grape Leaves with Louisiana rice over tzatziki Falafel with tahini SALATIM ~ served with pita, pita chips and crudités ~ Tzatziki with grated cucumber and dill Roasted Beets with harissa-rose vinaigrette Baba Ganoush with roasted garlic and olive oil Labneh with pink peppercorns, shallot and mint Lutenitsa with roasted eggplant, tomato and red pepper Whipped Feta with sweet peas, urfa and almonds Lentils with North African spices and cilantro Muhammara with sunflower seeds and olive oil Israeli Salad with sumac vinaigrette Ikra with salmon roe and scallions CATERING HUMMUS ~ served with pita, pita chips and crudités ~ Tahini with extra virgin olive oil Jumbo Lump Crab with lemon butter and corn Wood-Roasted Squash with hazelnuts and caraway tahini Jerusalem
    [Show full text]
  • Special Events Catering Menu
    Special events catering menu from our family to yours BREAKFAST Buffet Continental 7.50 per person Breakfast muffins, pastries, assorted breakfast breads, fresh fruit, fresh ground coffee and hot tea, juices and bottled water. Classic Breakfast 10 per person Turkey sausage, beef bacon, hash browns, scrambled eggs with cheese and parsley, assorted yogurt, assorted breakfast breads and pastries, fresh fruit, assorted juices, coffee and hot tea. International Breakfast 13 per person Foule madames, hummus, falafel, pan-fried haloumi cheese, tomato and mint salad, shakshouka, sliced tomatoes and cucumbers, assorted pita bread, fresh fruit, assorted juices, coffee and hot tea. A la carte Falafel 1 piece - 1 Fatayer 1.75 per pastry Spiced chick pea and parsley Baked turnovers with feta, white cheeses and parsley Soujek order 48 hours in advance Middle Eastern spiced beef sausage market price Smoked Salmon market price order 48 hours in advance Assorted Olives (serves 12-15) 25 Za’atar and Cheese Flatbread 11 per flatbread Toasted Middle Eastern flat bread seasoned with za’atar spices, topped with feta cheese and drizzled with olive oil. L U N C HEO N Build Your Own Buffet All options include pita bread and yogurt-garlic dip 1 salad option, 1 meat option, 1 salad option, 2 meat options, 1 side option 2 side options 8 per person 12 per person 2 salad options, 2 meat options, 2 salad options, 3 meat options, 3 side options, all dips 3 side options, all dips 15 per person 20 per person Salad Choices Meat Choices Greek, Tabouli, Caesar, Mandarin Orange, Moroccan Gyro, Chicken Kabob, Kufta Kabob, Beef Kabob (add Mango Couscous (For additional salad options refer $5 per person), Lamb Kabob (add $5 per person), to page 6.
    [Show full text]