Menu-Eng.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

COCKTAILS Little Turkish 38 Ouzo, almond liqueur, mint Mystic 52 Greygoose, St. Germaine, mastika grenadine lime sherbet, lime Olive oil margarita 49 El jimador blanco, Martini fiero , olive oil syrup lime Fried Cauliflower Salad 52 Cauliflower, tahini, onions, almonds, garlic & lemon Roka roka 50 El jimador blanco, Arugula Istanbul Market Salad 54 lime, simple syrup, pineapple Tulum cheese, Simit, Fresh vegetables , watercress & sumac Onza Special 46 Sashimi Gazpacho 65 Gin, Saint Germain, Sour, Cucumber, Basil White fish, cucumber gazpacho, smoked zucchini, apple sour & bulgur puff Balkanika 52 Drum fish tartar 65 Bombay Sapphire, Amaro Montenegro Eggplant cream, bulgur, herbs & Hyssop tuile creme de cacao egg white, orange flower water "Balik Ekmiek" 68 Sultana 52 Confit fish, Greek yogurt, moist tomatoes, Kalamate & herbs Coffee infused courvoser Vs, cashew syrup hibiscus, angostura Eryngii & corn 72 Corn cream,eryngii, portobello, pac choi & parmesan Baraka garden 52 ,celery, basil boukha bokobza, , Yeni Raki Seafood “Hanina” 98 lemon, simple syrup, pear Shrimp, calamari, mussels,Zucchini, herbs & smoked yogurt Onza burger 76 WINE BY THE GLASS Hamburger, Tulum cream, lamb bacon, vegetables, pickled onion & onza potatoes "Shish taouk" 86 Sparkling Chicken, shrak bread, grilled vegetables & amba labane Mionetto prosecco , Venato , Italy 32 Croft twist, Shpritz, England 26 FOLLOWSe a UBass Sfill:et 124 Jerusalem artichoke cream, Kisir & herbs Rose Rose, Conde Valdemar, Rioja, Spain 32 Sirloin Steak 144 White Frank, Tulip, Blanc de Noir, Israel 42 Cabbage, kohlrabi, grilled onion & artichoke cream @ONZA_JA FFA Bulgur dumplings 68 White Mediterranean curry sauce, macadamia tahini, seasonal vegetables & kale chips Lugana, Zanto, Italy 36 Sauvignon Blanc, Matua, Melbourne, New Zealand 42 Roka "Pide" 58 Chablis, Albert Bischo, Burgundy, France 52 Tomato sauce, mozzarella, olives, parmesan & arugula Chardonnay Jordan, Kerem Odem, Golan Heights Wineries, Israel 45 "Pide" Lamb Bacon & Shrimps 74 Arugula salad, kashkaval cheese & olive oil Red Primitivo, Salento, Italy 32 "Pide" Bianca Abdul Rachman 64 Valpolicella Classico, Zenato, Veneto, Italy 36 Basil cream, cheese From Istanbul & wild spinach Syrah, Yarden, Golan Height Winery, Israel 52 Israeli Journey, Vitkin, Israel 46 "Lachmi Bajin" 72 Minced lamb, tomatoes, peppers, Bharat & herb salsa Beer carlsberg luma (5.2%) 32 TURKISH “SIMIT” BREAD 24 mythos (4.7%) greece 24 "HAR BRACHA" TAHINI, HOT PEPPER & OLIVE OIL 18 M crabbies ginger (4%) england - gluten free 28 GIGIK YOGURT, CUCUMBERS, DILL & MINT 22 E corona (4.6) mexico 28 Z malka blond ale (6.5%) israel 36 WARM EGGPLANT YOGURT, BUTTER, PISTACHIOS 28 E negev oasis (4.7%) israel 36 FENNEL, PECAN & CITRUS VINAIGRETTE 28 Blanc 34 1964 F O L L O W U S : @ O N Z A _ J A F F A.

Copy Link

Recommended publications

The Ancient Tale of Anise and Its Long Journey to America
For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti.
[Show full text]
Jews: Politics, Race, Nently Because, As Corwin Berman Explains, It Last Month, Was Cancelled Due to Inclement Many Are Trying to Revitalize It
Washtenaw Jewish News Presort Standard In this issue… c/o Jewish Federation of Greater Ann Arbor U.S. Postage PAID 2939 Birch Hollow Drive Ann Arbor, MI Ann Arbor, MI 48108 Permit No. 85 Modern Multi-faith For this year's Day aid for hamentashen, Queen Syrian hold the jam Esthers refugees page 7 page 18 page 28 March 2015 Adar/Nisan 5775 Volume XXXIX: Number 6 FREE “We Refuse to Be Enemies”—motto of Hand in Hand Schools in Israel Edible Landscape program Helena Robinovitz, special to the WJN rescheduled for March 15 he weekend of March 20–22, Lee Gor- cultures. Together the Jewish and Arab pupils study, to play, to live with Palestinian partners.” Carole Caplan, special to the WJN don, co-founder and executive director learn and speak each other’s language, study (Boston Globe, “Refusing to be Enemies in Jeru- The Jewish Alliance for Food, Land and Justice, T of five bilingual and bicultural schools each other’s history and culture, and share in salem,” December 7, 2014.) in partnership with the Ann Arbor Recon- in Israel, will be in Ann Arbor to educate the The structure structionist Congregation and Pardes Hannah, community about this innovative model of of the HIH Schools will present “Ed- education. On Saturday, March 21, 8–10 p.m., provides an oppor- ible Home Land- there will be an interfaith event at St. Clare’s tunity for interac- scapes—From Episcopal/Temple Beth Emeth. The topic will tion that naturally Saving Seeds to be “Building a Shared Society Together: Multi- evolves between stu- Harvesting Your cultural Education and Peacemaking in Israel.” dents and families in Trees” on March On Sunday, March 22, 4–6 p.m., the Jewish Fed- an integrated school 15, from 2–4 eration of Greater Ann Arbor will host Gordon system.
[Show full text]
Menu Médina Modifs Prix Septembre 2020
2, avenue de la Couronne - Ixelles Tél. : 02-640.43.28 - Fax. : 02-644.24.78 www.allocouscous.be www.lamedina.be Ouvert - Open 7/7 Informations sur les allergènes disponibles sur demande Banquets - Fêtes - Réceptions Banketten - Feesten - Recepties Apéritifs Martini 7.00 Gancia 7.00 Saint-Raphaël 7.00 Porto 7.00 Kir 7.00 Campari 7.50 Campari orange ou soda 8.00 Whisky-coca 9.00 Apéritif Maison 7.00 Kir Royal 8.50 Ricard 7.50 Anisette 7.50 Délice du Soleil 8.50 Gin - Martini 8.50 Gin Tonic 9.00 Whisky 8.00 Picon vin blanc 8.50 Spritz Apérol 8.50 Boissons (sans alcool) Eau minérale/Pétillante 1/4 3.00 Eau minérale/Pétillante 1/2 4.50 Eau 1/2 minérale/Pétillante 1/1 6.50 Coca-Cola - Coca-Cola Zéro 3.00 Bière 3.00 Ice Tea - Fuze Tea Pêche 3.00 Schweppes 3.00 Jus Orange, ananas, tomate 3.00 Entrées Salade marocaine 7.50 Salade d'oignons & tomates 7.00 Salade de tomates & poivrons 8.00 Salade verte à l'orange 7.00 Salade au thon 8.00 Salade merguez 8.50 Carottes à l’orange 7.00 Coeurs de palmier 8.50 Marinade de sardines 9.50 Harrira 7.00 Feuilleté de crevettes 9.00 Doigt de Fatima 8.50 Brick à l'oeuf 7.50 Brick au thon 9.00 Pastilla 12.50 Pastilla aux fruits de mer 13.00 Brochette de scampis 13.00 Scampis méditerranéens 13.00 Scampis à l’aïl 13.00 Metze du Harem (2 couverts) 25.00 Du lundi au vendredi : Plat du jour tous les midis 12.00 Desserts Loukoum 6.00 Orange à la cannelle 7.00 Briouats au miel et amandes 7.00 Cornes de gazelle 7.00 Assortiment de gâteaux 7.50 Dame Blanche 8.50 Brésilienne 8.50 Assortiment de sorbets 8.50 Irish Coffee 9.00 Thé à la menthe /pers.
[Show full text]
Classic Menu
CLASSIC MENU STARTER + MAIN COURSE + DESSERT + DRINKS* STARTERS Poched egg mushrooms with cream, foie gras toast OR Mishmash of raw and cooked vegetables, goat cheese mousse and parmesan crumble OR Trilogy of ravioli and its vegetable broth with coriander OR Red mullet tart, fennel salad marinated with herbs MAIN COURSES Duck breast with 4 spices, potato anna, bunch of vegetables OR Roasted poultry, puree with truffle oil and herbs, French mushrooms OR Bar fillet, quinoa pilaf with its poultry juice and samphire OR Roasted Scottish salmon, crispy polenta and zucchini toss, velvety basil juice DESSERTS The maracuja OU Tartlet with two lemons OU Hazelnut chocolate puck OU Gianduja Orange OU The Mont Blanc DRINKS 1 glass of wine Sparkling and still mineral waters Coffee or tea selection *Unique menu to all the guests PRESTIGE MENU STARTER + MAIN COURSE + DESSERT - DRINKS* STARTERS Bar sashimi, passion fruit vinaigrette and seaweed tartare OR The traditional foie gras accompanied by its small vegetables garden, mini buns OR The shelled cake of love apple, beautiful peeled hull sea urchin vinaigrette OR Duck breast with honey, roasted peach MAIN COURSES Braised salmon steak, shell marinade, leeks with cream OR Piece of veal in the quasi, morel mushroom sauce and tatin autumn vegetables OR Cod fillet seared in barigoule, vegetables in cooked whistle and its verdurette OR Duck fillet with spices and honey, mashed butternut squash and caramelized pears DESSERTS Shortbread with cereals, passion cream, coconut mousse and roasted mangoes OR Crunchy
[Show full text]
JSOR+Passover+Guide+2021 V2.Pdf
בס״ד OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Passover Guide5781/2021 The Sephardic comprehensive guide to celebrating a Kosher Pesah Premier Edition Sponsored By HARRY & ALICE ADJMI & FAMILY HOW TO KOSHER FOR PESAH Step By Step Instructions PASSOVER RECIPES From Our Community Cooks & Caterers JSOR PASSOVER GUIDE OSHER K JERSEYJSO SHORE ORTHODOX RRABBINATE Table of Contents Rabbinical Board Rabbi Rachamim Aboud Rabbi Edmond Nahum Rabbi Shaul J. Kassin Messages from our Rabbis 10 Kashrut Coordinator Rabbi Isaac Farhi Why is This List Different? 20 Kashrut Administrator Rabbi Hayim Asher Arking Passover Points President 22 Steven Eddie Safdieh Executive Committee Koshering for Pesah Elliot Antebi 24 Edmond Cohen Mark Massry Passover Food Guide Sammy Saka 26 Steven S. Safdieh Richard Setton Jeremy Sultan Quick Pick Medicine List 37 Office Manager Alice Sultan Liquor & Tequila List Women's Auxiliary 38 Joy Betesh Kim Cohen HomeKosher 42 Contributing Writers Rabbi Hayim Asher Arking Rabbi Moshe Arking Pesah Protocol Mrs. Shoshana Farhi 44 Rabbi Meyer Safdieh Richard Setton Recipes 46 Editor Raquele Sasson Pesah FAQ Graphic Design/Marketing 56 Jackie Gindi - JG Graphic Designs Establishments 64 · Visit us on our website www.jsor.org · Follow us on Instagram @jsor_deal · Join our WhatsApp Chat Cover Photo: Sarah Husney | Art Director: Jackie Gindi (via website link) for questions, Table setting: Aimee Hidary and up-to-date information 6 NISSAN 5781 | MARCH 2021 FRIDAY, MARCH 26: Burn Hamets by 11:32am SHABBAT, MARCH 27- EVE OF PESAH: Stop eating Hamets 10:20am. Get rid of any remaining Hamets and recite When Pesah Falls Kal Hamirah by 11:32am SUNDAY, APRIL 4: Holiday over 8:04pm on Saturday Night One can use sold Hamets at 8:45pm Adapted from the Saka Edition of the Yalkut Yosef on Pesah 1.
[Show full text]
Kashrus Kurrents a MESSAGE FROM: AVROM POLLAK, PRESIDENT
STAR K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus K Kurrents VOLUME 23 NO. 3 Summer 5763-2003 Food Fit for a King Inside This Issue Food Fit for a King: Reviewing the Laws of Reviewing the Laws of Bishul Akum and Bishul Yisroel ......................Page 1 Bishul Akum & Bishul Yisroel President’s Message ............................................Page 4 RABBI MOSHE HEINEMANN, RABBINIC ADMINISTRATOR Liquor & Liqueur List............................................Page 5 It is not uncommon for food manufacturers to call us with a keen interest Pas or Pas Nisht: in kosher certification but who don’t have the slightest idea what it takes to pro- Reviewing the Laws of Pas Akum ..................Page 6 duce a kosher product. What complicates matters is that they would like to have Consumer Air Conditioner Caution ..............Page 8 a kashrus tutorial capsulized into a telephone conversation. Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process. New Under Star-K Certification: Occasionally, there may be circumstances where both ingredients and equip- ment are 100% kosher and through a violation of a Rabbinic ordinance some Establishments........................................................Page 8 foods or food products would be prohibited, while other food products undergo- Consumer ..................................................................Page 3 ing the very same process would remain 100% kosher. This disqualifying
[Show full text]
Travel Channel's 'Booze Traveler'
FOR IMMEDIATE RELEASE: TRAVEL CHANNEL’S ‘BOOZE TRAVELER’ SERVES UP ANOTHER ROUND OF COCKTAILS AND CULTURE, SEASON TWO PREMIERES MONDAY, SEPTEMBER 28 AT 10:00 P.M. ET/PT Host Jack Maxwell Kicks Off New Season with Eye-Opening Journey Through Greece, Discovering its Age-old Traditions, Resilient People and Distinct Spirits CHEVY CHASE, MD (August 27, 2015) – Jack is back! Travel Channel’s global nomad, Jack Maxwell, is back for another round of searching for the world’s most interesting beverages and the people who drink them in the second season of “Booze Traveler,” premiering on Monday, September 28 at 10:00 p.m. ET/PT. In 16 all-new, hour-long episodes, Maxwell embarks on a journey crisscrossing the map to taste homemade liquors, fresh brewed beer and handcrafted cocktails in diverse locations including Argentina, Finland, Guatemala, Hawaii, Hungary, India, New Zealand, the Philippines, Sicily, Tanzania and Texas. “It’s fascinating how a simple drink can bring people together,” says Maxwell. “It gives us a chance to learn from one another, to listen to each other’s stories and open our eyes to the world around us. We discover that we have much more in common than we thought – culturally and socially.” In the season premiere of “Booze Traveler,” Maxwell steps back into ancient history as he explores Greece, a nation that’s using its traditions to help navigate itself through an uncertain time. He begins in the remote mountain town of Asi Gonia on the island of Crete, where nearly 30,000 sheep are herded to be blessed during the Festival of Saint George.
[Show full text]
Appetizers Entrées Meat Skewers Children's Menu
APPETIZERS Lettuce and herb salad Lamb-filled empanada Chickpeas and Pizza with roast beef with green apples and Served with schug white beans Veal entrecote, onions pickled duck breast and tahini sauce with ragu veal and Shimeji and mustard — 38 — — 42 — mushrooms — 45 — — 38 — Tempura Vegetables Merguez sausages Pate de foi gras with Deep fried with tartare sauce Grilled and spicy chicken liver — 38 — — 45 — toasted bread and garlic jam — 45 — MEAT SKEWERS ENTRÉES Jerusalem Veal entrecote Fillet of grilled Fish Meal mixed grill with roasted onions sea bream Fried egg, Matbucha and French Fries served on focaccia — 56 — fork-mashed potatoes, spinach & grilled peppers — 42 — — 98 — — 89 — Barbecued Spring Lamb kebab Ribs of lamb on the chicken mashed Roast fillet of beef Josper grill oven lemon, garlic and thyme — 48 — with shallots and Portobello With stir-fried mangold, mushrooms and beef sauce — 42 — chickpeas & Persian lemon Veal sweetbreads — 165 — — 146 — Vegetarian with lemon and garlic Six-hour beef Asado Veal entrecote 300gr onions, peppers and zuccini — 48 — with chimichurri sauce, Roasted garlic & French Fries from the Josper grill oven onions & grilled peppers — 152 — — 32 — — 98 — Breast of duck Fresh pappardelle Hamburger 220 gr with date honey syrup and pears pasta with French Fries — 48 — with artichoke confit, sun-dried — 68 — tomatoes, olive oil & lemon — 68 — SIDE DISHES CHILDREN’S MENU French Fries / Puree / Grilled Vegetables Green Salad / Green Beans Hamburger Crispy Chicken — 15 — gr 150 schnitzel with French Fries with French Fries — 49 — — 49 — Drinks SOFT DRINKS BLENDED & SINGLE BOTTLED BEER COLA / DIET COLA/ZERO 12 MALT WHISKY LEFFE BLONDE / BRUNE 27 SPRITE / DIET SPRITE 12 JOHNNIE WALKER BLACK LABEL 32 WEIHENSTEPHAN 30 ORANGE/ LEMONADE/ CRANBERRY 14 JOHNNIE WALKER BLUE LABEL 125 GOLDSTAR 23 SODA 10 THE FAMOUS GROUSE 25 SOMERSBY CIDER 24 FERRARELLE SPARKLING WATER 21 JACK DANIEL’S 32 ALEXANDER GREEN 32 NESTEA PEACH 12 GENTLEMAN JACK 49 ESTRELLA DAMM INEDIT 750ML.
[Show full text]
Couscous Sans Viande Prix 10,50€ Couscous Merguez 2 Merguez Prix 12,50€ Couscous Poulet 1Cuisse Prix 12,50€ Couscous Boule
Couscous sans viande Couscous du Chef Prix 10,50€ Brochette de poulet, Merguez, Boulette Prix 15,00€ Couscous Merguez Couscous Maison 2 Merguez Brochette d’agneau, Merguez, Bœuf Prix 12,50€ Prix 15,00€ Couscous Poulet Couscous Mixte 1Cuisse Poulet, 2 merguez Prix 12,50€ Prix 14,50€ Couscous Boulette Couscous Pacha 5 Boulettes Bœuf, merguez, brochette Prix 13,50€ Prix 15,50€ Couscous Brochettes Couscous Royal Poulet(2) Brochette, Merguez, Bœuf, Poulet, Boulettes Prix 13,50€ Prix 17,50€ Couscous Agneau Couscous Méchoui Prix 13,00€ ½ Epaule d’agneau Prix : 18,50 Couscous Bœuf Prix 13,00€ Couscous Jarret d’agneau Prix 13 ,50€ Couscous cote d’agneau 3 pièces Prix 14 ,50€ Couscous Brochettes Brouchettes d’agneau Prix 13,50€ Couscous Algérois Brochette de poulet, 2 Merguez Prix 13,50€ Tagine aux Amandes Agneau, pomme de terre, raisins secs, pruneaux, abricots Prix 15,50 € Tagine aux fruits Agneau, pêches, poires, raisin secs, ananas Prix 15,50 € Tagine aux Marrakech Bœuf, carottes, poivrons, tomates, pomme de terre Prix 15,50 € Tagine Olives Poulet,Olives, carottes, pomme de terre, cœur d’artichaut, tomates, citron Prix 15,00 € Tagine Kefta Boulettes,Petit poids, carottes, tomates, œuf Prix 15,00 € Salade de tomate Prix 3,50 € Brick à l'œuf + Fromage Prix 4,50 € Brick au thon + oeuf Prix 5,00 € Brick au poulet + oeuf Prix 5,00 € Brick Oriental (boulette + œuf) Prix 5,00 € Gambas grillées (6 pièces) Prix 9,50 € Paire de brochette de poulet Prix 12,50 € Poulet rôti Prix 12,50 € Paire de merguez Prix 12,50 € Paire de brochettes d'agneau Prix 13,50
[Show full text]
Couscous Végétarien Prix 09,50€ Couscous Merguez Prix 10,50€ Couscous Poulet Poulet Prix 10,50€ Couscous Boulette Bo
Couscous Végétarien Couscous du Chef Prix 09,50€ Brochette poulet, Merguez, Boulette Prix 14,00€ Couscous Merguez Couscous Maison Prix 10,50€ Brochette d’agneau, Merguez, Bœuf Prix 14,50€ Couscous Poulet Poulet Couscous Mixte Prix 10,50€ Poulet, merguez, bœuf Prix 14,50€ Couscous Boulette Boulettes Couscous Pacha Prix 10,50€ Bœuf, merguez, brochette Prix 14,50€ Couscous Brochettes Brochettes de poulet Couscous Royal Prix 11,50€ Brochette, Merguez, Bœuf, Poulet Prix 16,00€ Couscous Agneau Prix 12,00€ Couscous La Rose Des Sables Brochette, Merguez, Bœuf, Poulet, Boulette Couscous Bœuf Prix 17,00€ Prix 12,00€ Couscous Méchoui Couscous Jarret d’agneau ½ Epaule d’agneau Prix 13,00€ Prix 17,50€ Couscous Brochettes Brochettes d’agneau Prix 13,50€ Couscous Algérois Brochette de poulet, 2 Merguez Prix 13,50€ Tagine aux Amandes Mouton, pomme de terre, raisins secs, pruneaux Prix 14,00 € Tagine aux fruits Mouton, pêches, poires, raisin secs Prix 14,00 € Tagine aux Marrakech Bœuf, carottes, poivrons, tomates, pomme de terre Prix 14,00 € Tagine Poulet Olives, carottes, pomme de terre, cœur d’artichaut Prix 15,00 € Tagine aux Boulettes Petit poids, carottes, tomates, œuf Prix 14,00 € Salade de tomate Prix 3,50 € Brick à l'œuf + Fromage Prix 4,50 € Brick au thon + oeuf Prix 5,00 € Brick au poulet + oeuf Prix 5,00 € Brick Oriental (boulette + œuf) Prix 5,00 € Gambas grillées Prix 07,00 € Paire de brochette de poulet Prix 11,00 € Poulet rôti Prix 11,00 € Paire de merguez Prix 11,00 € Paire de brochettes d'agneau Prix 13,00 € Entrecôte Prix 13,00 € Pavé
[Show full text]
Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is
[Show full text]
MENU Restaurant
SALADS, APPETISERS & BREAKFAST APPETISERS Beetroot avocado salad 267 Spicy shrimp skewer 349 beetroot, avocado, peas, chicory, lettuce, red onion, shrimp, chili, fennel, anise, garlic, ginger, mint, sherry vinegar, olive oil, chilli, coriander arpadzhik, rice vinegar, brown sugar, lime Warm quinoa salad 298 Champignons with ham on butter quinoa, cow cheese, butter, parsley, olive oil, cherry champignons, pork ham, butter, garlic, lemon, parsley, 318 tomatoes, garlic, mint, herb oil croutons Cobb salad 267 Mushrooms with mascarpone 334 chicken, lettuce, eggs, tomatoes, veal prosciutto, oyster mushrooms, porcini, shiitake, champignones, avocado, mustard, onion vermouth, herbs, mascarpone Grilled vegetable salad 205 Bread with curd 184 eggplant, zucchini, paprika, onions, tomatoes, olive bread, curd and mayonnaise paste Tapas Latria 308 Cold beef and vegetables 545 6 different types of tapas beef, sun-dried tomatoes, capers, lettuce Hummus on toast 118 Chicken and zucchini salad 215 chickpeas, tahini, garlic, lemon, parsley, capers, bread, chicken, pepperoni [beef], zucchini, lettuce, olives, dried chilli garlic, coriander, parsley, balsamic vinegar, crouton Charcuterie board 969 a mix of pork and beef cured meats, liver pate, Caramelized walnuts salad 267 crackers, olives, fruit Arugula, chicory, endive, lettuce, raisins, caramelized nuts, parmesan, arpadzhik, sherry vinegar, balsamic Cheese board 979 a mix of local and imported sheep, cow and goat cheese, vinegar, olive oil crackers, marmalade, dried fruits, nut mix Couscous with vegetables
[Show full text]