Complete Menu

Total Page:16

File Type:pdf, Size:1020Kb

Complete Menu COMPLETE MENU For Assistance Call 651.224.8419 Full Menu For Assistance Call 651.224.8419 Cold Menu Hors D’Oeuvres (serves 12 - 16) VEGETARIAN Shrimp Misto Piccino Canapés $159.95 $74.95 Snack Basket $69.95 A trio of recracker-seared, apple-glazed and classic poached Black Tiger shrimp, smoked Bite-sized assorted grilled and toasted breads topped with beef tenderloin, smoked salmon, salmon-wrapped asparagus, cocktail and apple glaze sauces (approximately 60 shrimp) grilled eggplant tapenade, mushroom duxelle, artichoke tapenade, and Kalamata olive with Wasabi peas, Yukon gold potato ngers, spicy peanuts, Asiago toast, sesame and cheddar Chèvre (serves 10-20, approximately 42 Piccino Canapés) crisps, benne wafers, and olive oil crostini SKEWERS Sandwich Hors d'Oeuvres Vegetable Assortimento Chicken Misto $109.95 $95.95 $124.95 Bite-sized sandwiches of grilled chicken, beef tenderloin, smoked salmon, Margherita, and Fresh-cut carrots, broccoli, red bell peppers, and cauliower arranged in purple kale, Skewers of sesame, bualo, country, Asian and blackened chicken with cilantro, Gorgonzola pork tenderloin garnished with benne wafers (serves 10-20, approximately 40 Sandwich Hors accompanied by olive oil-marinated grilled asparagus and pineapple, with roasted vegetable cheese, and Thai sauces presented in a wicker basket (40 chicken skewers) d'Oeuvres) skewers, roasted tomato and fresh dill sauces presented in a wicker basket Misto Grill Bruschetta Assortimento $155.95 $77.95 Skewers of grilled beef tenderloin, apple-glazed shrimp, and country chicken, with grainy Basil-marinated tomatoes, tapenades of artichoke and herb, Kalamata olive, and grilled mustard and cilantro cream sauces (42 assorted skewers) eggplant and Boursin, with olive oil crostini, Asiago toast, sesame crisps, and assorted grilled breads ASSORTED SEAFOOD Antipasto Marzi $103.95 Smoked Salmon Triangles $62.95 Tuscano and Filzette salamis, fresh mozzarella, Asiago, Gorgonzola, prosciutto-pear rolls, roasted garlic, sliced baguette, grilled focaccia, olive oil crostini, served with grilled eggplant Cold smoked salmon from Ducktrap Farm, dilled cream cheese, and minced red onion with and artichoke tapenades capers on seeded corn rye (20 Salmon Triangles, serves 8-10) Rollettas Shrimp Cocktail Classico $74.95 $135.95 Fresh Italian at bread wraps of beef, ham, turkey, vegetable, and Italian meats with olive Peeled and poached jumbo Black Tiger shrimp with fresh dill and cocktail sauces condite relish (serves 10-16, approximately 35 Rollettas) (approximately 45 shrimp) 1 of 3 For Assistance Call 651.224.8419 Cold Menu Hors D’Oeuvres (serves 12 - 16) VEGETARIAN Shrimp Misto Piccino Canapés $169.95 $74.95 Snack Basket $64.95 A trio of recracker-seared, apple-glazed and classic poached Black Tiger shrimp, smoked Bite-sized assorted grilled and toasted breads topped with beef tenderloin, smoked salmon, salmon-wrapped asparagus, cocktail and apple glaze sauces (approximately 60 shrimp) grilled eggplant tapenade, mushroom duxelle, artichoke tapenade, and Kalamata olive with Wasabi peas, Yukon gold potato ngers, spicy peanuts, Asiago toast, sesame and cheddar Chèvre (serves 10-20, approximately 42 Piccino Canapés) crisps, benne wafers, and olive oil crostini SKEWERS Sandwich Hors d'Oeuvres Vegetable Assortimento Chicken Misto $109.95 $88.95 $132.95 Bite-sized sandwiches of grilled chicken, beef tenderloin, smoked salmon, Margherita, and Fresh-cut carrots, broccoli, red bell peppers, and cauliower arranged in purple kale, Skewers of sesame, bualo, country, Asian and blackened chicken with cilantro, Gorgonzola pork tenderloin garnished with benne wafers (serves 10-20, approximately 40 Sandwich Hors accompanied by olive oil-marinated grilled asparagus and pineapple, with roasted vegetable cheese, and Thai sauces presented in a wicker basket (40 chicken skewers) d'Oeuvres) skewers, roasted tomato and fresh dill sauces presented in a wicker basket Misto Grill Bruschetta Assortimento $166.95 $72.95 Skewers of grilled beef tenderloin, apple-glazed shrimp, and country chicken, with grainy Basil-marinated tomatoes, tapenades of artichoke and herb, Kalamata olive, and grilled mustard and cilantro cream sauces (42 assorted skewers) eggplant and Boursin, with olive oil crostini, Asiago toast, sesame crisps, and assorted grilled breads ASSORTED SEAFOOD Antipasto Marzi $113.95 Smoked Salmon Triangles $57.95 Tuscano and Filzette salamis, fresh mozzarella, Asiago, Gorgonzola, prosciutto-pear rolls, roasted garlic, sliced baguette, grilled focaccia, olive oil crostini, served with grilled eggplant Cold smoked salmon from Ducktrap Farm, dilled cream cheese, and minced red onion with and artichoke tapenades capers on seeded corn rye (20 Salmon Triangles, serves 8-10) Rollettas Shrimp Cocktail Classico $81.95 $127.95 Fresh Italian at bread wraps of beef, ham, turkey, vegetable, and Italian meats with olive Peeled and poached jumbo Black Tiger shrimp with fresh dill and cocktail sauces condite relish (serves 10-16, approximately 35 Rollettas) (approximately 45 shrimp) 2 of 3 For Assistance Call 651.224.8419 Cold Menu Hors D’Oeuvres (serves 12 - 16) VEGETARIAN Shrimp Misto Piccino Canapés $159.95 $81.95 Snack Basket $64.95 A trio of recracker-seared, apple-glazed and classic poached Black Tiger shrimp, smoked Bite-sized assorted grilled and toasted breads topped with beef tenderloin, smoked salmon, salmon-wrapped asparagus, cocktail and apple glaze sauces (approximately 60 shrimp) grilled eggplant tapenade, mushroom duxelle, artichoke tapenade, and Kalamata olive with Wasabi peas, Yukon gold potato ngers, spicy peanuts, Asiago toast, sesame and cheddar Chèvre (serves 10-20, approximately 42 Piccino Canapés) crisps, benne wafers, and olive oil crostini SKEWERS Sandwich Hors d'Oeuvres Vegetable Assortimento Chicken Misto $119.95 $88.95 $124.95 Bite-sized sandwiches of grilled chicken, beef tenderloin, smoked salmon, Margherita, and Fresh-cut carrots, broccoli, red bell peppers, and cauliower arranged in purple kale, Skewers of sesame, bualo, country, Asian and blackened chicken with cilantro, Gorgonzola pork tenderloin garnished with benne wafers (serves 10-20, approximately 40 Sandwich Hors accompanied by olive oil-marinated grilled asparagus and pineapple, with roasted vegetable cheese, and Thai sauces presented in a wicker basket (40 chicken skewers) d'Oeuvres) skewers, roasted tomato and fresh dill sauces presented in a wicker basket Misto Grill Bruschetta Assortimento $155.95 $72.95 Skewers of grilled beef tenderloin, apple-glazed shrimp, and country chicken, with grainy Basil-marinated tomatoes, tapenades of artichoke and herb, Kalamata olive, and grilled mustard and cilantro cream sauces (42 assorted skewers) eggplant and Boursin, with olive oil crostini, Asiago toast, sesame crisps, and assorted grilled breads ASSORTED SEAFOOD Antipasto Marzi $103.95 Smoked Salmon Triangles $57.95 Tuscano and Filzette salamis, fresh mozzarella, Asiago, Gorgonzola, prosciutto-pear rolls, roasted garlic, sliced baguette, grilled focaccia, olive oil crostini, served with grilled eggplant Cold smoked salmon from Ducktrap Farm, dilled cream cheese, and minced red onion with and artichoke tapenades capers on seeded corn rye (20 Salmon Triangles, serves 8-10) Rollettas Shrimp Cocktail Classico $74.95 $127.95 Fresh Italian at bread wraps of beef, ham, turkey, vegetable, and Italian meats with olive Peeled and poached jumbo Black Tiger shrimp with fresh dill and cocktail sauces condite relish (serves 10-16, approximately 35 Rollettas) (approximately 45 shrimp) 3 of 3 For Assistance Call 651.224.8419 Cold Menu Salads Italian Chopped Mediterranean Penne Chicken & Asparagus Chicken (SERVES 8 - 16) $54.95 $50.95 $49.95 Chop Chop Roasted prosciutto, Gorgonzola, tomatoes, toasted pine nuts, pennette pasta, scallions, mixed Romaine, tomatoes, red onion, cucumber, pepperoncini, pennette pasta, Kalamata olives, feta, Chicken, red bell peppers, scallions, asparagus, Parmesan, fresh herbs, garlic vinaigrette $61.95 lettuce, garlic vinaigrette fresh herbs, garlic vinaigrette Farfalle & Broccoli Grilled chicken breast, shredded romaine, pennette pasta, diced tomatoes, Nueske bacon, VEGETARIAN (SERVES 8 - 16) SEAFOOD (SERVES 8 - 16) $48.95 scallions, feta, garlic vinaigrette Garden Fresco Grilled Shrimp Farfalle pasta, broccoli, cherry tomatoes, Parmesan, garlic vinaigrette Chicken Caesar $424.95 $64.95 $53.95 Fusilli with Feta & Grilled Chicken Basil-marinated plum tomatoes, fennel, red onions, fresh herbs, mixed lettuce, Italian Grilled jumbo Black Tiger shrimp, spring greens and romaine, tomatoes, cucumber, Kalamata $49.95 Grilled chicken breast, romaine, Romano and Grana Padano Parmesan, house-baked croutons, vinaigrette olives, sliced lemon, dill, lemon vinaigrette classic Caesar dressing Sliced grilled chicken, carrots, scallions, feta, black olives, herbs, red bell pepper, red onion, and Napa Cole Slaw Grilled Salmon Limone Italian vinaigrette Spring Strawberry & Chicken $51.95 $61.95 $55.95 Couscous with Mint & Cucumber Napa cabbage with peapods, red bell peppers, scallions, cilantro, spicy Asian vinaigrette Fresh Atlantic salmon, romaine, tomato, dill, red onion, pennette pasta, cucumber, lemon, $50.95 Grilled chicken breast, mixed eld greens, strawberries, caramelized almonds, raspberry garlic vinaigrette vinaigrette Spinach Cranberry Israeli couscous, English cucumber, red bell peppers, mint, parsley, red onion, roasted garlic oil $56.95 PASTA (SERVES 10 - 20) POTATO (SERVES 8 - 16) BEEF & PORK (SERVES 8 - 16) Spinach,
Recommended publications
  • Catalogo Fresco 2021
    Pane ead le idee che cambiano il pane! ideas that change bread! La qualità prima di tutto QUALITY FIRST OF ALL QUALITÀ IN OGNI PRODOTTO e su tutta la linea L’impegno è assoluto: produrre qualità. Una qualità costante, codificata e attestata dalla Certificazione IFS (International Food Standard) ottenuta già nel 2006 e dalla Certificazione BRC (British Retailer Consortium). Per dare ai partner commerciali e ai consumatori la certezza di un’attenzione totale nei confronti della sicurezza e del rispetto delle norme agroalimentari. QUALITY IN EVERY SINGLE PIECE and all over the range Our absolute commitment is producing quality. A permanent codified and certified quality, as attested by the IFS Certificate (International Food Standard) obtained in 2006, and BRC Certificate (British Retailer Consortium), in order to guarantee our consumers and commercial partners a total care towards safety and to respect agroindustrial standard. I NOSTRI PRODOTTI OUR PRODUCTS roberto ESSENZA PANE A FETTE / SLICED BREAD PANE A FETTE / SLICED BREAD SANDWICH /SANDWICH BREAD GRANPIADA / WRAPS TRAMEZZINI / CRUSTLESS BREAD TRAMEZZINI / CRUSTLESS BREAD PIADINE & TORTILLAS / WRAPS BRUSCHETTA / BRUSCHETTA BREAD BRUSCHETTA / BRUSCHETTA BREAD MAXI TOAST / MAXI TOAST BREAD hamburger & hot dog / BUNS PANE A FETTE SLICED BREAD PANE A FETTE BIANCO PANE A FETTE AL GRANO DURO White Sliced Bread Durum Wheat Sliced Bread 0092 400 g 0093 400 g PANE A FETTE AGLI PANE A FETTE INTEGRALE 8 CEREALI E SOIA Wholemeal Sliced Bread Cereals Sliced Bread 0094 400 g PANE CARRÈ FIOCCO PANE
    [Show full text]
  • Any 2008 Introduccio De La Mel Idiomes.Pdf
    Landschaften, Ruhe, Feinsandstrände mit Paesaggi, quiete, spiagge con sabbia fine e acque klarstem Wasser, Höhlen, Taules und Talaiots trasparenti, grotte, taules e talaiots. Questi sono (Megalithbauten). Dies sind nur einige der Dinge, alcuni degli elementi che rendono Minorca in un’isola die aus Menorca eine einzigartige Insel mit eigener unica, dotata di personalità propria e con una magia Persönlichkeit und einem Charme machen, der che fa innamorare tanto i turisti quanto gli abitanti. Landscapes, tranquillity, fine sandy beaches, translucent water, and the Bronze Age Touristen und Ansässige in seinen Bann schlägt. megaliths known as taules and talaiots: these are some of the elements that make Ma vi è un altro modo di scoprire quest’isola, Minorca a unique island, with its own distinctive personality and with a charm that Eine andere Möglichkeit, diese Insel ed è attraverso i suoi cibi tradizionali. Provare captivates both tourists and residents alike. zu entdecken, sind ihre traditionellen una porzione di formaggio Mahón-Menorca o Nahrungsmittel. Ein Stück Mahón- gli insaccati tipici, come la soppressata o la Menorca-Käse oder die typischen Würste carn-i-xulla, degustare un bicchiere di vino However, another way to discover at this island is through its locale o bere un cicchetto di gin di Minorca, wie Sobrassada (Paprika-Mettwurst) und e mangiare un pastisset o un carquinyol, sono traditional foods. Sampling a bite of Mahón-Menorca cheese or of Carn-i-Xulla (Fleisch-Speck-Wurst), ein Glas modi diversi di conoscere questa terra. Landwein oder ein Schluck Menorca-Gin, the typical cold meats (such as sobrassada or carn-i-xulla), taking eine Pastete oder ein Mandelkeks sind andere Minorca è un’isola piccola, ma con una forte a glass of the local wine or Minorcan gin, and finishing off with a Arten, dieses Land kennen zu lernen.
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Materials for a Rejang-Indonesian-English Dictionary
    PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.
    [Show full text]
  • Catalonia Gastronomic Experiences INDEX
    Catalonia Gastronomic experiences INDEX Catalonia, gastronomic tourism destination 3 Map of wine and food tourism 4 We are what we eat 7 What will you find in this publication? 7 Catalonia, European region of gastronomy 2016 9 Catalan gastronomy 10 Ten ways to experience Catalan gastronomy 12 Brief history of Catalan gastronomy 14 Scenery, product, cuisine 16 Scenery to feast on 18 Catalan products with distinction 20 A food for every moment of the year 22 Try seasonal dishes 24 The kingdoms of good food 26 Cuina Catalana Brand 27 The galaxy of the Michelin stars 28 Going back to the essence with Slow Food 29 Gastronomic proposals 30 The markets: the cradle of gastronomy 32 Learning to cook, the other side of the apron 36 The favourite dishes of Catalonia 38 Oil tourism, three thousand years of oil 40 Fish tourism, farmers of the sea 42 Wine tourism, the secrets of wine 44 Other craft drinks 48 Hotels for licking your fingers 50 The museums, the showcase of our culture 54 Events, fairs and gastronomic festivals 58 Welcome to my farm, the origins 62 The most sustainable gastronomic tourism 64 © Photographs by order of pages: ACT 2, 6, 8, 10-11, 12, 13, 16-17, 18,19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 30-31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 61, 62, 63, 64, 65, 66-67, 68, 69, 70, 71, 73, 74, 75, 76, 77, 81, 82, 83, 85, 86, 87.
    [Show full text]
  • TABELLA ALLERGENI O C S U I L T L O a O N V I I M R P
    Pagina 10042 10040 10038 10037 10036 10035 10033 10029 10028 10026 10025 10023 10019 10015 10014 10012 10010 10009 10008 10006 10005 10004 10003 10002 1502 1501 1500 I prodottisonolavorati inunostabilimentocheutilizza:cereali contenentiglutine,crostacei,uova,pesce, soia,latte,fruttaaguscio,sedano, senape, semidisesamo,anidridesolforosa. HAMBURGER HOT DOG COTOLETTA TRECCIA TRAMEZZINO TONNOEOLIVE TRAMEZZINO TONNOEPEPERONI TRAMEZZINO PRAGAEPOMODORINI 1 BOSCAIOLO PICCANTE NAPOLETANO PUGLIESE MAXI GRILLYALSALAME PORTOFINO BAGUETTE BACONBURGER SALTIMBOCCA LEGGERO SUPER CIABATTA CIABATTA ESTIVA PIZZA MARGHERITA MAXI TOASTINTEGRALE MAXI TOAST TOAST STIRATINA CALABRA TASCA VEGETARIANA PIADINA BAUERNTOAST TASCA di 5 Partner S.r.l.-Via ToniEbner13-39100Bolzano -ItaliaTel.0471/916856 Fax 0471/935594 -www.italsandwich.com [email protected] TABELLA ALLERGENI KA6555 150 0050001Tabella allergeni Cereali contenenti glutine Crostacei e prodotti derivati Uova e prodotti derivati Pesce e prodotti derivati Arachidi e prodotti derivati Soia e prodotti derivati Latte e prodotti derivati Frutta a guscio Data distampa: Sedano e prodotti derivati Senape e prodotti derivati Semi di sesamo e prodotti derivati 26/06/19 Anidride solforosa e solfiti Lupino e prodotti a base di lupino Molluschi e prodotti a base di mollusco Pagina 10096 10095 10091 10090 10089 10088 10087 10085 10084 10083 10082 10080 10079 10077 10075 10074 10073 10072 10071 10068 10067 10066 10065 10062 10057 10056 10055 I prodottisonolavorati inunostabilimentocheutilizza:cereali contenentiglutine,crostacei,uova,pesce,
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • 187109 Midici Menu.Indd
    MOST OF OUR FOOD PRODUCTS ARE NON-GMO Join our Mobile Club and receive offers! or text Somerville to 55678 ANTIPASTI | SMALL PLATES BRUSCHETTA VEGAN 430 cal 7 GARLIC BREAD 640 cal 4.5 HOUSE MADE MUSHROOM CHEESE DIP ? cal Neapolitan bread, tomatoes, garlic, garlic, parsley, parmesan, extra virgin olive oil Shiittake mushroom, gruyère, sour cream, crispy bacon, oregano extra virgin oil served with ciabatta crostini SIDE SALAD 140-180 cal 6 | 6.5 small 9 HOUSE MADE MEATBALLS 410 cal BEST SELLER 8 MidiCi House or The Caesar family size 15 angus beef, fresh mozzarella, Italian marinara sauce, parmesan, basil HOUSE MADE GARLIC KNOTS ? cal 6 NEAPOLITAN ROASTED WINGS ? cal family style: 6 meatballs 860 cal 19 Served with spicy marinara sauce garlic, chili oil, house spices, parmesan 6 wings 9 BURRATA CAPRESE 630 cal 9.5 HOUSE MADE BUFFALO DIP ? cal 12 wings 16 burrata, arugula, grape tomatoes, Italian vinaigrette dressing, Pulled roast chicken, cream cheese, buffalo sauce house made pesto, extra virgin olive oil parmesan, basil served with ciabatta crostini WARM CALABRIAN OLIVE MEDLEY ? cal small 9 olive oil, garlic, oregano, bay leaf, Calabrian chilies 7 BURRATA WITH family size 15 served with ciabatta crostini MELON & PROSCIUTTO 620 cal BEST SELLER 11.5 burrata, melon, prosciutto, extra virgin SALUMI & FORMAGGI | MEATS & CHEESES HOUSE MEAT BOARD (shareable) 480 cal BEST SELLER 13 HOUSE CHEESE BOARD (shareable) 1050 cal 13 HOUSE MEAT & CHEESE PLATE (shareable) 1120 cal 18 prosciutto, spicy, Italian salami Neapolitan salami, black truffl e cheese,
    [Show full text]
  • Aqua Pazzo Restaurant Menu 492 Mcclurg Road, BOARDMAN, OH 44512
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Aqua Pazzo Restaurant Menu 492 Mcclurg Road, BOARDMAN, OH 44512 Description: Homage to Rome with delectable dishes that capture the true essence of its native land. Phone: (330) 965-5899 Hours: T-Th 4-10PM|F/S 4-11PM|M/Su Closed Cheese 36-MONTH D.O.P. PARMIGIANO REGGIANO Sharp, Fruity, Nutty, Firm, Cow AURICCHIO PROVOLONE Sharp, Aged, Firm, Cow D.O P. TOSCANO PECORINO ROMANO Salty, Sharp, Firm, Sheep DOLCI GORGONZOLA Tangy, Sweet, Creamy, Semi-Soft, Cow HAND-MADE MOZZARELLA Mild, Semi-Soft, Cow SOTTOCENERE AL TARTUFO Cinnamon, Nutmeg, Truffle, Semi-Soft, Cow TALEGGIO D.O.P. Mild Sweet, Pungent Semi-Soft, Cow Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Large Plates CHICKEN, SAUSAGE & PEPPADEW PEPPERS Pan Seared Free Range Chicken Breast, Fennel Sausage, Salt-Crusted Fingerling Potatoes + Sweet & Hot Peppers CREMINI MUSHROOM CULOTTE BISTECCA 6-Ounce Pan Sauteed Culotte Steak, Cremini Mushrooms, Fresh Thyme, Pearl Onions, Marsala Jus + Risotto Milanese FILETTO TALEGGIO & PANCETTA CANDY Cast Iron Seared 10-Ounce Filet Mignon, Taleggio Cheese, Pancetta Candy, Chianti Syrup + Salt Crusted Fingerling Potatoes FIRE GRILLED NY STRIP STEAK, CRESS & PARMIGIANO Fire Grilled Sliced 14-Ounce NY Strip Steak, Green City Growers Live Horseradish Cress Salad, EVOO, Shaved Parmigiano Reggiano + Grilled Meyer Lemons LONG BONE-IN PORK CHOP & MISSION FIGS Fire Grilled Loess Hills Heritage Pork Chop, Salt-Crusted Fingerling
    [Show full text]
  • Florian Menu Tavoli Inverno 2
    Il Caffè Florian, tra i più antichi al mondo, venne aperto in Piazza, dove si trova ancora oggi, il 29 dicembre 1720 da Floriano Francesconi con il nome “Alla Venezia Trionfante”, ma ben presto prevalse la consuetudine tipicamente veneziana di chiamarlo semplicemente “Florian”. Divenuto celebre in tutto il mondo per il suo stile unico e senza tempo, con i vassoi di servizio rigorosamente in argento e l’inconfondibile livrea dei camerieri, da alcuni anni il Florian seleziona e crea una gamma di prodotti nelle linee Gourmet, Lifestyle e Design, caratterizzati dalla qualità, eleganza e raffinatezza tipici dello stile italiano. “Andemo da Florian!”: invitati da questo motto da ormai quasi tre secoli, veneziani e foresti si immergono nell’atmosfera unica del Caffè. Non ci resta che dare anche a Voi il nostro più caloroso Benvenuto! Caffè Florian, one of the oldest coffeehouses in the world, opened in St. Mark’s Square, where it still stands today, on December 29, 1720 under the name “Alla Venezia Trionfante”, or “Triumphant Venice”. In a short few months, Venetians began calling it “Florian’s” after the name of the Caffè’s founder, Floriano Francesconi. Florian is renowned worldwide for its unique, timeless style, for the silver trays food and drinks are served on, and for the waitstaff’s unmistakable livery. Quality, elegance, and refined Italian style are the essence of Florian’s product lines Gourmet, Lifestyle, and Design – a favourite to our clientele. “Andemo da Florian!” (“Let’s meet at Florian’s!”) is a motto that has been around for almost three centuries and invites Venetians and visitors to immerse in the Caffè’s unique atmosphere.
    [Show full text]
  • Catálogo De Productos En Chile 2018
    2 WWW.PANESCOFOOD.COM 3 BOLLERÍA 12 PASTELERÍA 30 PANADERÍA 44 SALADOS 64 5 NUESTRO COMPROMISO 66 CLAVE ETIQUETAS 4 CREATING A WOW EXPRESS YOURSELF · IMPRESS ANOTHER WWW.PANESCOFOOD.COM 5 EMPECEMOS POR EL FACTOR MÁS IMPORTANTE: TÚ El chef tiene que estar siempre a la vanguardia. Tú pones toda la carne en el asador y te la juegas con cada preparación y cada producto que sale de la cocina. Cada plato es un reflejo de tu talento, tu negocio y tu personalidad. YOU EXPRESS YOURSELF Tú compartes con tus clientes esa experiencia, ese momento tan merecido y que ellos esperan con impaciencia. Dejas que ellos disfruten con cada bocado, pura delicia y satisfacción. Así les arrancas una sonrisa de los labios y esa sonrisa es la que te hace volver a la cocina y querer darlo todo. YOU IMPRESS ANOTHER Tú quieres desmarcarte de los demás. Que los platos y los productos que sirves sean únicos. Para ti el cambio es la sal de la vida, por eso cambias tu carta asiduamente. Tu carta, sorprendente y constantemente renovada, es tu tarjeta de presentación, tu argumento para que los clientes vuelvan una y otra vez. YOUR CREATION 6 Y, A CONTINUACIÓN, HABLEMOS DE NOSOTROS: PANESCO En PANESCO, nuestros foodies apasionados se desviven para estar al corriente de las últimas tendencias en alimentación en Europa. El resultado es un surtido «atractivo y a la moda» que se adapta a tus necesidades. Cada uno de nuestros más de 300 productos tiene una historia única. Estas «historias de panadería» transmiten un momento de puro placer sensorial donde el sabor, la calidad y las presentaciones sorprendentes se combinan con un aspecto auténtico y una elaboración tradicional.
    [Show full text]
  • Car Te Du Jour
    Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 157g M/A Magenta(S) 157g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cyan Magenta Yellow Black Carte du Jour Carte The Restaurants of Royal Caribbean International Caribbean Royal of Restaurants The The Restaurants of Royal Caribbean International The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12.25’’x H:10’’ 175L 128g M/A Magenta(S) 128g M/A H:10’’ 175L Royal Caribbean Carte du Jour Cookbook W:12.25’’x TJ14-10-2010 JY Cov Cyan Magenta Yellow Black The Restaurants of Royal Caribbean International TJ14-10-2010 JY Royal Caribbean Carte du Jour Cookbook W:12’’x H:9.8’’ 175L 128g M/A Magenta(S) 128g M/A H:9.8’’ 175L Royal Caribbean Carte du Jour Cookbook W:12’’x TJ14-10-2010 JY 1 Cyan Magenta Yellow Black Cyan Magenta Yellow Black Welcome to Carte du Jour, our newest Royal Caribbean International cookbook creation. Welcome to Carte du Jour, the cookbook that introduces you to the signature dishes found in the specialty restaurants onboard Royal Caribbean International’s fleet of ships. The success of our SavorSM cookbook series along with the warm response from you, our valued guests, has inspired us to create a cookbook to accompany the launch of our newest ships; Oasis of the Seas & Allure of the Seas.
    [Show full text]