View Event Menus

Total Page:16

File Type:pdf, Size:1020Kb

View Event Menus EVENT MENUS CONTINENTAL BREAKFAST TACOS FIRST croissants / pain au chocolate / muffins scrambled eggs yogurt / house-made granola bacon / chorizo MEALS seasonal fruit display refried beans sweetened mascarpone corn tortillas salsas / guacamole / cheese FULL BREAKFAST ALL BREAKFASTS INCLUDE: croissants / pain au chocolate / muffins yogurt / house-made granola Juices, freshly brewed regular + seasonal fruit display decaffeinated coffee, and house tea sweetened mascarpone selection scrambled eggs bacon / pork sausage hash browns FRIED TEXAS QUAIL OATMEAL STATION ENHANCEMENTS + WAFFLE STATION brown sugar / dried fruit buttermilk fried quail legs mesquite bean waffles BUTTERMILK BISCUITS local honey / black pepper gravy STATION Priced per person to add to an country gravy / honey butter existing breakfast WILD BOAR IN A JAR house-made jams slow-cooked wild texas boar whipped hominy / soft poached egg ASSORTED CEREAL MILKS serrano pepper / cilantro WHOLE FRUIT OMELET STATION apples / bananas / oranges whole eggs / egg whites mushrooms / cheese / tomatoes CHEDDAR GRITS onions / diced ham / bacon / goat ASSORTED BREAKFAST BARS cheese asparagus / cheddar cheese FRENCH TOAST STATION cajeta / toasted pecans 2 ++ 8.25% sales tax and 25% service feeexisting breakfast HEART HEALTHY COOKIES AND MILK PAUSES cucumber limeade aqua fresca whole / skim / almond milk assorted garlic hummus / tzatziki house-made cookies assorted vegetables pita / olives / pickled peppers PARFAIT STATION watermelon and mint aqua fresca ASSORTED CHEESE berries / granola cheeses: cow / goat / sheep assorted flavored yogurts nuts / local honey assorted nuts crostini / dried fruit add pimento cheese for 5 BUILD YOUR OWN CEVICHE STATION TASTE OF SAN ANTONIO grouper / snapper / shrimp tortilla chips / guacamole red onions / cilantro / pico de gallo queso fundidio avocado / mango roasted tomatillo salsa / pico de gallo cucumber / hominy cheese and chorizo quesadilla all breaks based on 30 minutes of service ALL DAY A L A CARTE up to 8 hours charged on consumption DAY regular and decaffeinated coffee assorted bottled juices house tea selection assorted sodas DRINKING soft drinks and bottled water bottled water mineral water HALF DAY assorted hot teas up to 4 hours regular + decaffeinated coffee regular and decaffeinated coffee iced tea house tea selection lemonade soft drinks and bottled water 3 ++ 8.25% sales tax and 25% service feeexisting breakfast SOUP DESSERT GUIDED roasted sweet potato bisque sticky cajeta pudding celery / peanuts / curry cheesecake with seasonal berries LUNCH creamy cauliflower and black garlic chocolate hazelnut pot du cream white bean and ham a la chantilly chicken pozole soup ALL LUNCHES INCLUDE: avocado / cilantro / radish freshly brewed regular SALAD + decaffeinated coffee and house tea selection little gem salad avocado crema / cucumber selection of one soup or salad, ricotta salata / walnut vinaigrette one entrée, one dessert market salad radishes / carrots / beets / cucumbers creamy dill dressing spinach salad pears / pecans / blue cheese honey champagne vinaigrette ENTREE wood fired chicken breast smoked parsnip puree roasted potatoes / rosemary jus pan seared grouper quinoa / fennel and strawberry salad garganelli pasta butternut squash / rosemary truffle cream / parmesan mesquite grilled hanger steak whipped potatoes / charred broccoli / bordelaise slow cooked pork osso bucco saffron risotto / asparagus / jus natural 4 ++ 8.25% sales tax and 25% service feeexisting breakfast THE DELI BUFFET SAN ANTONIO BUFFET COUNTER pasta salad chicken pozole tomato / olives / feta / basil lime / radish / cabbage SERVICE mixed green salad romaine salad cucumber / bell pepper / red onion / radish / carrot olives / cheddar / tomatoes / chipotle lime dressing LUNCH honey-champagne vinaigrette / ranch dressing beef carne asada smoked turkey street corn lime crema / chili lime mayo / cotija cheese black forest ham borracho beans roast beef ALL LUNCHES INCLUDE: spanish rice / tortillas chicken salad freshly brewed regular grapes / celery salsa verde / pico de gallo / cilantro / + decaffeinated coffee and cheese honey wheat bread / white roll house tea selection marbled rye tres leches cheddar / swiss / pepper jack mayo / mustard / dill pickles assorted chips SOUTHERN BUFFET house made blondies / brownies shrimp and sausage stew wedge salad bacon / onions / tomatoes / smoked tomato dressing BBQ LUNCH BUFFET red beans and rice butter lettuce salad tomatoes / boiled eggs / chives / citrus vinaigrette buttermilk fried chicken cucumber and watermelon salad feta / basil mac & cheese smoked pork butt / chicken / sausage slow cooked collard greens stone ground grits smoked onion barbecue sauce cornbread muffins blackberry bourbon barbecue sauce campfire beans / cole slaw bread pudding / caramel glaze mac & cheese cornbread muffins banana pudding 5 ++ 8.25% sales tax and 25% service feeexisting breakfast COLD WARM TIDBITS tuna poke crab cake smoked paprika remoulade and avocado chipotle aioli duck and fig terrine fried quail leg BUTLER PASSED OR compressed pear on brioche rosemary and honey STATIONARY deviled egg mini roast pork taco pickled jalapeno and avocado mousse avocado crema / pico de gallo caviar and crème fraiche tarts bacon wrapped shrimp pineapple-pepper relish compressed cucumber on white bread dill cream masa flash fried oyster over comeback sauce watermelon gazpacho beef tartare tempura fried chorizo stuffed dates smoked cheddar and pickled onion pork belly pepper jelly bbq mushroom tartine and truffle cream mini grilled cheese tomato marmalade roasted chicken empanadas 6 ++ 8.25% sales tax and 25% service feeexisting breakfast SOUP DESSERT GUIDED roasted sweet potato bisque sticky cajeta pudding celery / peanuts / curry cheesecake with seasonal berries SUPPER creamy cauliflower and black garlic chocolate hazelnut pot du cream white bean and ham a la chantilly chicken pozole soup carrot cake with aperol icing ALL DINNERS INCLUDE: avocado / cilantro / radish opera cake house bread service SALAD freshly brewed regular + decaffeinated coffee little gem salad avocado crema / cucumber / ricotta salata iced tea walnut vinaigrette selection of one soup or salad, market salad one entrée, one dessert radishes / carrots / beets / cucumbers creamy dill dressing spinach salad pears / pecans / blue cheese honey champagne vinaigrette ENTREE wood fired chicken breast smoked parsnip puree / roasted potatoes rosemary jus pan seared grouper quinoa / fennel and strawberry salad garganelli pasta butternut squash / rosemary truffle cream / parmesan mesquite grilled hanger steak whipped potatoes / charred broccoli / blackberry jus slow cooked pork osso bucco saffron risotto / asparagus / jus natural beef tenderloin pommes truffade / roasted baby carrots / bordelaise 7 ++ 8.25% sales tax and 25% service feeexisting breakfast CITY LIGHTS BUFFET THE LANDRACE EXPERIENCE COUNTER pasta salad grilled little gem lettuce tomato / olives / feta / basil avocado / peanuts / cotija cheese SERVICE mixed green salad charred radicchio and kale salad cucumber / bell pepper / red onion / radish / carrot caesar dressing / parmesan / apples DINNER honey-champagne vinaigrette whole grilled trout ranch dressing capers / parsley butter roast gulf grouper achiote grilled chicken grilled lemon / tomato gravy fermented pepper hot sauce / radishes ALL DINNERS INCLUDE: pesto roasted chicken whole roasted beef tenderloin house bread service tournedos of beef tenderloin bramble bordelaise / chile pequin au poivre freshly brewed regular bramble bordelaise pommes aligot + decaffeinated coffee iced tea whipped potatoes roasted baby carrots assorted roasted vegetables grilled broccoli rabe dessert options dessert options select three: select three: bread pudding with caramel glaze bread pudding with caramel glaze cheesecake verrine cheesecake verrine mini opera cakes mini opera cakes sticky cajeta pudding sticky cajeta pudding carrot cake with aperol icing carrot cake with aperol icing brown butter cherry tarte brown butter cherry tarte 8 ++ 8.25% sales tax and 25% service feeexisting breakfast ACTION CARVING DISPLAY STATIONS STATIONS STATIONS MINI TACO DISPLAY WAGYU BEEF TENDERLOIN HEIRLOOM TOMATO SALAD grilled shrimp / chicken / pork chili pequin au poivre / bramble bordelaise grilled peaches / smoked pecans / basil / texas olive oil cilantro / pickled red onions / cabbage whipped potatoes / charred romanesco chipotle mayo CAESAR SALAD TEXAS BBQ romaine / smoked paprika croutons SEASONAL SEAFOOD DISPLAY pork butt / sausage / pork ribs caesar dressing / shaved parmesan gulf oysters on the half shell / boiled shrimp smoked onion bbq sauce / cole slaw poached mussels and clams vinegar potato salad / pickles ROASTED SQUASH SALAD snapper ceviche / tuna tartare add brisket for 8 quinoa / pepitas / roasted red peppers crackers / tortilla chips champagne vinaigrette lemons / cocktail sauce / ravigote / horseradish CITRUS GLAZED DUCK broccoli / chili brittle and mint CEVICHE BAR PASTA STATION snapper / grouper / shrimp house made garganelli pasta with choice of red onion / cilantro / avocado / pico de gallo / mango sausage and peppers with onion and tomato sauce cucumber / hominy OR chicken and sundried tomato with parmesan-pesto cream QUESADILLA STATION pulled pork / barbacoa / grilled fish tomatillo salsa verde / salsa rojo DESSERT NIGHTTIME guacamole salsa / lime crema cheddar cheese / cilantro STATIONS NIBBLES chef attendant required for each COFFEE TIME SELECT TWO action / carving stationbreakfast blondies
Recommended publications
  • French to English Food Glossary
    French to English Food Glossary A Abbacchio: young lamb, specialty of Corsica. A point: cooked medium rare. Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps. Abricot: apricot. Acacia: the acacia tree, the blossoms of which are used for making fritters; also honey made from the blossom. Acajou: cashew nut. Achatine: land snail, or escargot, imported from China and Indonesia; less prized than other varieties. Addition: bill. Affamé: starving. Affinage: process of aging cheese. Affiné: aged, as with cheese. Agneau (de lait): lamb (young, milk-fed). Agneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country. Agneau de Paulliac: breed of lamb from the southwest. Agnelet: baby milk-fed lamb. Agnelle: ewe lamb. Agrume(s): citrus fruit(s). Aïado: roast lamb shoulder stuffed with parsley, chervil, and garlic. Aiglefin: aigrefin, églefin: small fresh haddock, a type of cod. Aïgo bouido: garlic soup, served with oil, over slices of bread; a specialty of Provence. Aïgo saou: water-salt in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence. Aigre: bitter; sour. Aigre-doux: sweet and sour. Aigrelette, sauce: a sort of tart sauce. Aiguillette: a long, thin slice of poultry, meat, or fish. Also, top part of beef rump. Ail: garlic. Aile: wing of poultry or game bird. Aile et cuisse: used to describe white breast meat (aile) and dark thigh meat (cuisse), usually of chicken.
    [Show full text]
  • French Country Cooking Authentic Recipes from Every Region 180 Delicious Recipes from the Foundations of French Gastronomy
    French Country Cooking Authentic Recipes from Every Region 180 delicious recipes from the foundations of French gastronomy FRAnçoisE B RAngEt tRAnslAtEd FRom th E FREnch By JEAnnEttE sEAvER ARCADE PUBLISHING • NEW YORK Contents Amuse Bouche: A Little Taste of What Is to Follow 1 Salmon Steamed over Cabbage Notes from the American Editor and Translator 2 Saumon servi avec son chou 32 Castelnaudary Cassoulet Cassoulet de Castelnaudary 33 Hare from the Mothers Blanc Lièvre des mères Blanc 4 Flan in a Pie Crust Flaune aveyronnaise 36 Copyright © 2011 by Le Cherche Midi Editeur Bresse Chicken in Vin Jaune Sauce with Rutabaga Purée Poulet de Bresse au vin jaune et purée de rutabagas au Mashed Stockfish and Potatoes English-language translation copyright © 2012 by Jeannette Seaver comté 6 Estofinado 38 Maroilles Cheese Tart Beef Stew Provençal All Rights Reserved. No part of this book may be reproduced in any manner without the express written Tarte au maroilles 7 Daube provençale 39 consent of the publisher, except in the case of brief excerpts in critical reviews or articles. Potato and Cream Pâté Cod and Vegetables with Aioli All inquiries should be addressed to Arcade Publishing, 307 West 36th Street, Pâté bourbonnais aux pommes de terre 10 Cabillaud et légumes à l’aïoli 40 11th Floor, New York, NY 10018. Lamb’s Feet and Stomach Parcels, Sisteron Style Traditional Provençal Bean and Vegetable Soup with Pesto Pieds et paquets 14 Soupe au pistou 42 Arcade Publishing books may be purchased in bulk at special discounts for sales promotion, corporate Two-Cheese Quenelles Rock Lobster à l’Américaine gifts, fund-raising, or educational purposes.
    [Show full text]
  • De Saumon De Merlu
    MARS - AVRIL 2019 " 5240 pavés de saumon 125 g x 4 la boite de 4 17,50 € 5150 cœur de merlu 2 kg le kg 16,45 € CONSERVEZ CE CATALOGUE, IL EST VALABLE www.brivegel.fr EN MARS ET AVRIL ! VOTRE COMMANDE Livraison du 08/03/2019 au 02/05/2019 ALLO BRIVE GEL : 05 55 74 11 27 Votre commande le : ............................................................... Fax 05 55 84 31 39 • Bureaux ouverts de 8h à 12h et de 13h30 à 17h30 Votre livraison le : ................................................................... Z.A Brive Est • Route de Cosnac • 19100 BRIVE Sommaire Le Traiteur Pages 6 à 9 Apéritifs • Spécialités exotiques • Potages & soupes • Pizzas individuelles • Pizzas du Moulin • Snack • Entrées familiales • Entrées individuelles • Crêpes et galettes • Coquilles 1715 • 12 x 110 g Les Plats Cuisinés Pages 10 à 13 Plats cuisinés à base de viande • Plats cuisinés à base de poisson • Sauces • Saveurs locale Lot de 2 sachets Le Poissonnier Pages 14 à 17 coquille Bretonne x 6 Crustacés • Brochettes • Saumons fumés • Filets natures • Poissons panés • Poissons entier Le Boucher Pages 18 à 19 63,80€ 49,90 € Charcuterie • Porc • Bœuf • Agneau • Veau blanc • % Abats • Pour vos animaux -40 Le Volailler SUR LA Pages 20 à 21 ème Volailles entières • Découpes de poulet & pintade 2 BOÎTE • Volailles farcies • Découpes de canard, caille & lapin • Terrines et confits • Découpes de dinde GAMME ECONOMIQUE Les Légumes Pages 24 à 26 Gamme Bio • Purées • Fruits • Champignons • Légumes (2,5 kg) • Mélanges de légumes • Légumes vapeurs (1 kg) • Légumes (1 kg) • Légumes cuisinés • Herbes aromatiques et condiments • Produits de pommes de terre Le Pâtissier Pages 27 à 29 Viennoiseries • Pâtes • Beignets • Gâteaux à partager • Tartes • Pâtisseries individuelles Le Glacier Pages 30 à 33 Mini • Plein air • Bâtonnets • Cônes • Individuels • Bacs 1 litre • Gâteaux glacés L'épicerie Page 34 Cidre • Vins • Epicerie Sauf erreur d’impression, la liste des produits et des prix est donnée à titre indicatif.
    [Show full text]
  • Raclette, Fondue, Tartiflette… Fondue, Raclette, Nos 10 Restos Préférés À Fromages • 737 U JEUDI MERCREDI 23 AU 29 JANVIER 2020 • 1,50 O N Nuit
    Chaque semaine, 4 pages spéciales La guinguette Gigi va ouvrir en mars à la Croix-Rousse N o 737 • DU JEUDI 23 AU MERCREDI 29 JANVIER 2020 • 1,50 € Raclette, fondue, tartiflette… Nos 10 restos R 28223 - 0737 F à fromages Agathe Birglin, fondatrice du bar à fromages 1,50 euro L’Amour de nuit (Lyon 7e). préférés TdL-XR_737.indb 1 21/01/2020 19:48 TdL-XR_737.indb 2 21/01/2020 19:48 O Sommaire TRIBUNE DE LYON N 737 DU JEUDI 23 AU MERCREDI 29 JANVIER 2020 3 28 32 Comment Lyon s’active pour une meilleure réinsertion des détenus © SUSIE WAROUDE SUSIE © Alexis Kawiecki, le barbier Nos dix restos old-school des Pentes à fromages préférés 4 DESGRAND ROMAIN © WAROUDE ©SUSIE 19 Lieux et gens de pouvoir. Sorties Shopping Élections.Les fissures de LR 42 À l’a�iche. 60 Looks. 4 Portrait. Alexis Kawiecki, éclatent au grand jour Baptiste Guiton, le théâtre en Jupes longues et fluides le barbier old-school des Pentes tension 61 Lèche-vitrines 5 Patrimoine. 20 Urbanisme. Vernaison : 44 Les immanquables. Danse La Pure - Les Petits pieds La Maison des Canuts poursuit un pont de secours pour pallier sans frontière qui poussent son développement une fermeture d’urgenceu 46 Pêle-mêle. 6 Politique. 21 Transports. Le grand plan des Spectacles - Concerts - Économie La révérence des maires associationspour les élections En famille - Expos et loisirs… 62 Vie des entreprises. de la Croix-Rousse 48 Cinéma. Risque chimique. Ouvry 7 À venir. 22 Éducation. Insertion. Les IUT Scandale, de Jay Roach - s’appuie les avions de chasse Gigi, le nouveau bar guinguette de la région veulent briller Nibelungen, de Fritz Lang - pour propulser sa croissance de la Croix-Rousse auprès des entreprises.
    [Show full text]
  • Wildgemüse – Wildsalat
    WILDKRÄUTER-REZEPTE 1 INHALTSVERZEICHNIS Vorwort zum Sammeln und zur Verwendung von Wildgemüse .......................... 12 Allgemeine Rezepte .............................................................................................. 13 Aal in grüner Sauce (Mességué) .......................................................................... 15 Altersbacher Sauerampfersuppe (Landgasthof Huhn) ................................ 15 Ampfer-Blätter in Butter (Kosmos) ...................................................................... 15 Angelika in Dick-zucker (Pervenche) ................................................................... 16 Angelikapunsch (Pervenche).............................................................................. 16 Anisbögen (Pervenche) ......................................................................................... 16 Apfel mit Wegwarte (Klemme)............................................................................. 17 Apfel-Auflauf mit Bucheckern oder Walnüssen (Klemme).................................. 17 Apfel-Bärlauch-Quiche (Klemme)........................................................................ 17 Apfelkuchen mit Bucheckern (Klemme) .............................................................. 18 Bachbungensalat (Couplan) .................................................................................. 18 Badener Brenn-nessel-schnitzel (Klemme)........................................................... 18 Bärlauchspätzle (Müller)......................................................................................
    [Show full text]
  • Copyrighted Material
    ind JWBK173/Nenes May 22, 2008 0:46 Char Count= Index A Aginares me Avgolemono Alabalik (trout), 461 Aleppo pepper, 416 (Artichokes with Egg A` la diable (spicy food), Alfajores, 60 Abbacchio al forno (roast and Lemon Sauce), 655 Alho (garlic), 559 lamb), 699 474 A` la Dieppose Alinadas˜ (olives), 378 Abondance (cheese), 652 Agnolotti (pasta), 709 (Dieppe-style food), Alla cacciatora (braised Abruzzo, food, 699 Agro (sour food), 704 655 chicken), 706 Aburage, 154, 167 Agurkesalat (Marinated A` la Dijonnaise (food with Alla Fiorentina (steak Accra, 118 Cucumbers), 825 Dijon mustard), 655 dish), 700 Aceitunas Verdes Agusi (agushi), 514 A` la doria (cucumber Alla Parmigiana (cooking Rellenas de Pimiento Aiguilettes (duck breast), garnish), 655 style), 702 y Anchoa (Green 649 Alla Romana A` la dubarry (cauliflower), Olives Filled with Aioli, 378, 649. See also (Latium-style 655 Piquillo Peppers and Roasted Garlic Aioli cooking), 699 A` la financiere (garnish), Anchovy), 385 Aioli sauce. See Cilantro Allgauer¨ emmentaler 656 Aceto balsamico Aioli Sauce (cheese), 752 A` la Florentine (spinach (balsamic vinegar), Aish baladi (bread), Allspice, 115, 649 694–695, 705 dish), 656 507 ` Almond potatoes, 795 Achiote Paste, 29 Ajiaco, 111 A la Lyonnaise Almonds. See Chinese Ackee, 114–115 Aji (ajies), 60, 66, 68 (onion/potato almonds Ackee and saltfish, 111 Aji Amarillo, 60 garnish), 656 Alps-Jura region, food, Adana kebaps, 461 Aji caco de cabra, 60 A` la menagere (simply 646 Adas Bis Silq (Lentil and Aji Colombiano prepared dishes), Altbier, 752 Swiss
    [Show full text]
  • N:\Masterdict\Eatingoutfivelang
    Eating out in five languages A BLOOMSBURY REFERENCE BOOK www.bloomsbury.com First published in Great Britain 2004 Bloomsbury Publishing Plc 38 Soho Square London W1D 3HB Copyright © Bloomsbury Publishing 2004 All rights reserved. No part of this publication may be reproduced in any form or by any means without the permission of the publishers. British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library eISBN-13: 978-1-4081-0197-1 Text processing and computer typesetting by Bloomsbury Printed and bound in Italy by Legoprint All papers used by Bloomsbury Publishing are natural, recyclable products made from wood grown in well-managed forests. The manufacturing processes conform to the environmental regulations of the country of origin. Eating out in five languages General editor Simon Collin Editorial team Cécile Guinard Sarah Lusznat Louise Miller Lourdes Melcion Loredana Riu Doris Schweighoferr Text processing and proofreading Daisy Jackson For the first edition: Françoise Laurendeau Paolo Sciarrone Rupert Livesey Lourdes Melcion Contents Introduction 6 Useful French phrases 7 French – English 13 English – French 48 Useful German phrases 80 German – English 86 English – German 125 Useful Italian phrases 157 Italian – English 163 English – Italian 196 Useful Spanish phrases 228 Spanish – English 234 English – Spanish 270 Introduction If you have ever ordered from a menu written in another language without being completely sure what you were asking for, then you need this pocket dictionary! We have compiled this book to provide an essential pocket companion for any traveller who likes to know what they are ordering and eating, or who likes to try out new or local dishes.
    [Show full text]