DOCSLIB.ORG

Soup of the Day 7 Fried Green Tomatoes 13 Tuna Crudo 15

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Soup of the Day 7 Fried Green Tomatoes 13 Tuna Crudo 15 SOUP OF THE DAY 7 FRIED GREEN TOMATOES 13 corn-squash relish. jalapeño créme fraîche TUNA CRUDO 15 pickled watermelon rind. jicama. cilantro. avocado vinaigrette DUCK CONFIT & SCALLION SPRING ROLLS 12 sweet chili sauce PEACHES-N-HERBS 12 grilled peaches. saba. spiced pistachio. Old Yeller blue-cheddar. basil. dill WOOD OVEN ROASTED SHRIMP & ANDOUILLE SAUSAGE 13 tomato. shaved fennel. smoked corn broth. VA. grits SEARED SEA SCALLOPS 26 avocado. green papaya salad. thai basil. cashew PAN ROASTED LOCAL ROCKFISH 28 smoked polenta. heirloom tomatoes. shellfish conserva ROASTED ROMANESCO CAULIFLOWER 20 farro & roasted summer vegetable salad. miso-dijon vinaigrette. smoked almonds GLAZED HOISIN RACK OF LAMB 32 Korean potato salad. bok choy. peanuts THAI SEAFOOD HOT POT 25 shrimp. mussels. clams. scallops. fish. coconut milk. lemongrass. sticky rice TEA SMOKED DUCK BREAST 26 grilled oyster mushrooms. roasted olive. pernod roasted fennel. orange-ginger sauce WOOD OVEN ROASTED CHICKEN 22 roasted okra. corn. fingerling potatoes. crispy onion rings. smoked tomato emulsion GRILLED HANGER STEAK FRITES 28 chimichurri. sautéed garlic greens. house malt salt fries FLATBREAD & GREEN GARBANZO HUMMUS 8 Greek Yogurt. Za’atar. Preserved Lemon WOOD OVEN ROASTED OLIVES 6 OYSTER TASTER M.P. On the Half Shell. Six Variations. Two Of Each ARTISANAL CHEESES 1 for 6 • 2 for 11 • 3 for 15 PLEASANT RIDGE RESERVE VAT 17 CHEDDAR Upland Cheesemakers. Deer Creek. Cow’s Milk. Raw Cow’s Milk. Dodgeville,WI Sheboygan, WI BLACK & BLEU OLD YELLER Firefly Farms. Goat’s Milk. The Great Cheese. Cow’s Milk. Accident, MD Baltimore, MD AGED EWEPHORIA SELLES-SUR-CHER Sheep’s Milk. Friesland, Holland P. Jacquin + Fils. Goat’s Milk. La Vernelle, France WOOD OVEN ROASTED OYSTERS 13 Bacon. Fennel. Absinthe GUNTHER SALAD 7 Baby Greens. Champagne Vinaigrette SHRIMP & LEMONGRASS STEAMED DUMPLINGS 12 Ponzu Sauce FETA & WATERMELON SALAD 13 Jicama. Fennel. Prosciutto. Almonds. White Balsamic. Black Pepper BEEF TARTARE 13 Thai Chili. Cilantro. Dill. Lime Leaf. Grilled Crostini SUMMER SALAD 10 Green Beans. Corn. Tomatoes. Squash. Seed Mix. Mint-Yogurt Dressing. Gunther Basil Chicken Breast +5 Shrimp +6 Sirloin +6 FLATBREAD 15 Smoked Tomato-Garlic Confit. Marinated Mozzarella. Heirloom Tomatoes. Basil. Shaved Ham. Arugula GRILLED CHICKEN SANDWICH 12 Avocado Fresca. Fontina. Pickled Onions. House Malt Fries THE BURGER 13 Local Dry-Aged 7oz Beef Burger. House Malt Salt Fries Cheese +1.5 Bacon +2 HOUSE-MADE RICOTTA RAVIOLI 16 Roasted Corn. Green Beans. Farm Lettuces. Zucchini. Grana Padano SIDES HOUSE-MADE MALT SALT FRIES 5 WOOD OVEN ROASTED VEGETABLES 6 SAUTÉED FARM GREENS. GARLIC 6 BAKED MACARONI & CHEESE 8 FARRO. SWISS CHARD. FARM CARROTS 6 Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 18% gratuity for parties of 7 or more FROZEN LEMON TART 8 brûléed vanilla meringue. graham cracker crust. blueberry-lavender coulis DESSERT WINES. PORT 12 Yalumba. “Antique Tawny”. Museum Reserve. ALMOND CORNMEAL CAKE 8 NV. Angaston, Southern AU. blackberry compote. Thai basil cream. sweet corn ice cream M. Chapoutier Banylus. 2013. Rhône Valley, FR. COCONUT MILK TAPIOCA 8 Cesar Florido Moscatel Dorado. NV. Chipiona, SP. lime curd. toasted seeds. watermelon granita Seifried. “Sweet Anges”. 2014. Nelson, NZ. CHOCOLATE PAVÉ 8 candied pistachio. mint syrup. roasted banana ice cream CORDIALS. DIGESTIFS. HOUSE MADE ICE CREAM & SORBET 8 APÉRITIFS Aja’s freshly baked cookie Green Chartreuse 13.5 Becherovka 7 ARTISANAL CHEESE PLATE 15 Yellow Chartreuse 13.5 Campari 8 three cheeses. candied pecan. accompaniments La Corta Grappa 5 Cynar 7 Meletti Amaro 6 Fernet Branca 8 Pastry Chef Aja Cage Drambuie 9.5 Boomsma Claerkampster Cloosterbitter 6 Grand Mariner 10 Lazzaroni Amaretto 7 Art in the Age Root 8.5 Lazzaroni Sambuca 7 Art in the Age Sage 8.5 CHESAPEAKE BAY TWO LEAVES AND Agwa De Bolivia 9 ROASTING COMPANY A BUD Vieux Carre 14 Loukatos Ouzo 7 Aperol 7 ORGANIC ORGANIC 3 Averna Amaro 8 CATTAIL DARK ROAST COFFEE 3.5 DARJEELING | EARL GREY ECO REEF DECAF COFFEE 3.5 JASMINE | TROPICAL GOJI ESPRESSO | AMERICANO 3 PEPPERMINT | CHAMOMILE CAPPUCCINO | LATTE 5 MOCHA 6 GRILLED CHEESE 8 house fries PIZZA 9 tomato. mozzarella RICOTTA RAVIOLI 9 asparagus. butter sauce PETITE STEAK 9 house fries.
Load more

Recommended publications
  • STIR FRY VEGETABLES Long Bean, Broccoli, Bok Choy, Fried Garlic, Sesame Oil 45
    MENU prices in thousand rupiah, no additional tax or charges bali starters TUNA SAMBAL MATAH grilled tuna, sambal matah, raw baby eggplants, rice crackers 65 BUBUR BEBEK BETUTU steamed local duck, rice porridge, cassava leaves 75 LAWAR fine chopped duck meat, vegetables, grated coconut 65 BALI SOUPS BAKSO JUKUT ARES banana tree chicken meatballs soup 55 MEKUAH BE PASIH red snapper fish soup, kemangi leaves 65 SOTO KAMBING goat shank soup, fresh daikon 65 BALI MAINS AYAM PANGGANG SERE LEMO grilled marinated chicken thigh, bayam leaves, brown rice 125 IKAN BAKAR PLECING KANGKUNG grilled snapper fillet, red sambal Jimbaran style, water spinach, brown rice 165 BABI TULEN roasted pork belly, basa gede, cassava leaves, purple cassava mash 185 TUNA BAKAR TERONG RENYAH grilled tuna steak, baby eggplant, sambal matah, brown rice 165 VEGETARIAN STARTERS WATERMELON GAZPACHO tomato, cucumber, watermelon, lemon-grass, basil leaves 45 RAW CURRY cashew cream, raw vegetables, coriander leaves 65 SAYUR URAP long bean, shredded coconut, fried coconut medallions 50 BOK CHOY EDAMAME SALAD grilled bok choy, edamame, baby romaine lettuce, coriander leaves 65 shiitake ravioli shiitake mushroom, butter thyme sauce 85 feta spinach ravioli goat feta, mint lemon sauce 75 vegetarian MAINS PHO CHAY Vietnamese Pho soup, sautéed vegetables, rice noodles, coriander leaves 125 Pad thai shiitake, tofu, tamarind, peanuts, rice noodles, coriander leaves 115 INDIAN PLATTER madras curry, palak paneer, chana masala, naan 135 LASAGNA oyster mushroom, eggplant, grana padano
    [Show full text]
  • Alilamanggis Festiveseason Bro
    1 Festive Season Treasures Bali has a rich history unlike any other island in Indonesia’s vast archipelago. From the exquisite craftsmanship of sculptures constructed by skillful artisans, to the incredible heritage of art, dance and religion, guests who at Alila Manggis journey here are enchanted by this beautiful island. Days at Alila Manggis are filled with activity and regeneration, pampering at Spa Alila, and pursuits by the sea such as discovering East Bali’s legendary dive sites. Experience the mesmerizing nature and rituals unveiled during this festive season. “This is the life, East Bali style…” Hemal Jain General Manager 2 CHRISTMAS EVE… Get into the festive spirit with pre-dinner cocktails and canapés hosted by our General Manager while enjoying the sweet melody of Christmas carols in the open air sung by a group of children from local Thursday, 24 December 2015 elementary schools. A delightful prelude to a sumptuous 4-course dinner at Seasalt restaurant. From 06.30pm At Seasalt IDR 750,000++ per person IDR 1,175,000++ per person with wine pairing All rates are subject to 21% government tax and service charge. For reservations and more information, please contact : Alila Manggis +62 363 41011 or email [email protected] 3 Starter CHRISTMAS EVE… 45 Degree Salmon Warm pomelo salad, Bedugul mini greens Thursday, 24 December 2015 . A glass of Pascal Jolivet Attitude Sauvignon Blanc, Loire Valley - France - 2012 From 06.30pm Soup At Seasalt Pumpkin and Bacon Split peas, brunoise of vegetables, milk foam A glass of De La Chapelle
    [Show full text]
  • BUFFET DINNER 6.30Pm – 10.30Pm MENU 1 COMPOSE SALAD
    BUFFET DINNER 6.30pm – 10.30pm MENU 1 COMPOSE SALAD Seared Sea Scallop with Green and Celeriac Cajun Chicken with Potato and Vegetable Salad Tomato with Crumble Feta Cheese and Olives Snow Crab Salad with Brine of Melon CHEF SALAD BAR Mesclun Lettuce, Grated Carrot, Cucumber, Cabbage, Cherry Tomato, Tomato Wedges, Condiments Sun-dried Tomato, Garlic Confit, Kalamata Olives, Marinated Green Olives, Beetroot, Artichoke Sauces and Dressings Balsamic, Thousand Island, French, Yoghurt and Italian Assorted Dressing in Tube CHEF CAESAR SALAD BAR Romaine Lettuce, Crispy Beef Bacon Stick, Shave Parmesan, Garlic Crouton, Caesar Sauce CHEESE PLATTER Hard and Soft Cheese Condiments Cracker, Walnut and Dried Fruits SMOKED SALMON AND SMOKED FISH COUNTER Salmon, Mackerel, Mussel (Friday-Sunday) SEAFOOD BAR Crab, Mussel, and Prawn Sea Scallop in Shell (Friday-Sunday) Condiments Lemon, Cocktail Sauce, American Cocktail, Spicy Thai Sauce, Tabasco MALAY SALAD AND KERABU’S Otak-otak Haruman Desa Compress Fish Perchik and Prawn Terrine with Vegetable and Fine Julienne of Turmeric Leaf Kerabu Daging Salai dengan Jantung Pisang Sambal Kerisik Smokey Beef Salad with Banana Flower and Chili Paste Kerabu Itik dengan Bunga Kantan dan Hirisan Nangka Madu Duck Salad with Ginger Torch Flower and Slice Jackfruit Acar Rebung Muda Dengan Nenas Berembah Bamboo Shoot and Pineapple Chutney with Spice SOUP Pumpkin Cream Soup with Chestnut- Macadamia Dumpling and Corn Bread Winter Melon Soup with Turkey Breast Dumpling and Vegetable JAPANESE Assorted Japanese Sushi, Hosomaki
    [Show full text]
  • FINNS BUFFET+BBQ MENU.Indd
    BUFFET & BBQ MENUS ASIAN BUFFET ++ Tax and Service Charges IDR 675,000 ++ per person Min 40 Guests Up to 150 pax min 1 week notice | More than 150 pax min 2 weeks notice SALAD BAR HOT SERVING STATION Green beans, cabbage, bean sprouts, potato, egg, tofu, Beef Rendang. Slow braised beef cooked w tempe (gado-gado) , mixed lettuce, tomato, cucumber, traditional spices & coconut milk onion, spring onion, carrot, cashew nuts & lime Opor Ayam. Bread & butter Poached chicken in coconut milk & Balinese curry Pork Teriyaki. Stir fried pork with bell pepper, DRESSING green onion, ginger, sesame oil & light soya sauce Sweet & sour sauce, hot chili sauce, peanut sauce, sweet Jimbaran Snapper. Marinated w sweet chili sauce soya sauce, balsamic dressing, thousand island dressing Tasmanian Salmon. Indonesian dabu dabu sauce APPETIZER SIDES Rice Paper Rolls. Young Potato. Roasted w garlic & fresh herbs Mixed vegetables, sweet chili, lime & fresh coriander Mie Goreng. Indonesian classic fried noodles w vegetables Vermicelli Salad. Jagung Sune Cekuh. Sweet corn w garlic & ginger Glass noodles w grilled capsicum & roasted garlic Cap Cay. dressing Chinese stir fried vegetables w soya & oyster sauce Indonesian Urap Tuna Salad. Steamed Rice Tuna, cucumber, tomato, green beans & hot chili sauce Balinese Chicken Salad. CONDIMENTS Bamboo shoots, shallots, mushrooms, cherry tomato, Sambal Ulek. Chili balachan sauce exotic spices, sweet & sour dressing Sambal Matah. Balinese spicy sauce Sweet Chili Sauce SOUP Acar. Indonesian pickled vegetables Soto Ayam. Krupuk Udang. Shrimp crackers Indonesian chicken broth w shredded chicken, glass noodles, egg, potato, fried shallots & white cabbage DESSERTS Black Rice & Coconut Pudding. Es Campur Hitam. (traditional dessert) Banana Fritter.
    [Show full text]
  • The Monte Carlo Salad Station Featuring Romaine Lettuce, Grated
    The Monte Carlo Salad Station featuring Romaine Lettuce, Grated Parmesan Cheese, Croutons and Caesar Dressing Sliced Tomato and Purple Onion Roma Pasta Salad with Crumbled Feta & Kalmata Olives Seasonal Fresh Fruit Display Red Cabbage & Carrot Slaw Assorted Breads with Regular and Flavored Butters Roast Top Round of Beef Carved to Order with Creamed Horseradish & Au Jus Chicken Monte Carlo, layered with Tomato, Mushrooms, Parmesan Cheese in a Lemon Butter Sauce Filet of Tilapia with Leeks & Diced Tomato in Mustard Vinaigrette Scalloped Potatoes Montreal Grilled Vegetables Cheesecake “Martinis” with Fresh Berries & Chocolate Drizzle Assorted Fruit Tarts Coffee, Tea, Decaf, Iced Tea $29.95 per person* Caribbean Buffet Jamaican Pepper Pot Soup Station Appetizer and Salad Bar featuring Garden Salad Bar with Mixed Greens, Tomatoes, Cucumbers, Mandarin Oranges, Alfalfa Sprouts, Sliced Toasted Almonds, Carrot, Red Cabbage, Chopped Egg, Parmesan Cheese, Croutons, Assorted Dressings. Tropical Fresh Fruit Display Seafood Salad Assorted Breads with Flavored Butters Oxtail Stew Walkerswood Jerk Marinated Chicken Breast with Cajun Cream Sauce Escovitch Fish with Scotch Bonnet Marinated Bell Peppers & Onion Island Brown Rice with Coconut, Raisins & Pigeon Peas Chef’s Vegetable Medley Flan “Martinis” with Fresh Berries, Mint & Whipped Cream Jacaranda Key Lime Parfait Coffee, Tea, Decaf, Iced Tea $29.95 per person* *Please add 20% service charge and 6% sales tax to all pricing Above Menus available Monday through Thursday Evenings and Weekend Luncheons
    [Show full text]
  • Plcb Buffet Menu Function with Price 2019
    WESTERN BUFFET / BBQ PACKAGE CANAPES NON VEGETARIANS Chicken vol au vint Chicken tartlet Asparagus beef roll hollandaise sauce Spicy meat ball Mini beef burger Peppered char grilled tuna with garlic aioli sauce Smoked salmon mousse rolled with tortilla bread Avocado prawn chili mayo sauce Fish cake with sweet tomato garlic deep Chicken bruschetta with caramelize onion CANAPES VEGETARIANS Tomato bruschetta Smashed avocado on toast Vegetarian tortilla Grilled eggplant and tomato mozzarella basil pesto sauce Mushroom ragout tartlet APPETIZERS Mixed Garden Salad – with thousand island and balsamic dressing Hawaiian Salad – with apple, pineapple, celery tossed with mayonnaise Fresh Jicama Salad – with green apple, beet root, carrot, orange, mint and sweet sour dressing Germany Potato Salad – with bacon, spring onion tossed in mayonnaise Grilled Chicken Salad – shredded grilled chicken, grilled Mediterranean vegetables and tomato salsa Waldorf Salad – tossed with light mayonnaise, apple, celery, walnut and raisin Nicoise Salad – with tuna, olive ,egg, potatoes and French dressing Caesar Salad – classic Caesar salad, anchovy mayonnaise Chicken Bean Salad – grilled chicken breast tossed with red bean, onion and light mayonnaise Greek Salad – mix lettuce, tomato, olive, feta cheese, cucumber, capsicum, balsamic vinegraitte WESTERN BUFFET / BBQ PACKAGE SOUPS Pumpkin Soup – roasted pumpkin soup served with croutons and pumpkin seed Potato vichyssoise – crème potato with leek and fresh cut chives White Bean Soup – crème white bean soup topped with
    [Show full text]
  • Tourist Attractions
    Tourist attractions Opole Silesia is an attractive region for every tourist and hiker. Due to its geographical location, it has long been a place of intersecting roads and trade routes. Historical factors have likewise made it a region open to migration and colonisation, as well as a place of asylum for religious refugees. In consequence, it has become a territory in which various cultures have mingled, in particular Polish, German, and Czech. Traces of these cultures and their transformations can be found in the architecture, handicraft and folklore of the region. The cultural heritage of Opole Silesia consists of architectural, folkloric, and natural wealth. Treasures of material culture – palaces, churches (including wooden ones), chapels, monuments, and technological monuments – often appear closely connected with the natural world. Parks, gardens, arboreta, zoological gardens and fishponds once were established in the close vicinity of palaces. Churches and chapels were accompanied with melliferous lime trees, which are now under protection. Sculptures of St. John Nepomucen once adorned bridges, rivers, or crossroads. Apart from an impressive number of man-made monuments, Opole Silesia also has natural monuments of exceptional value. In this respect, it belongs to the most important regions in Poland. There are many rare and endangered plant and animal species, unusual fossils, as well as numerous forms of inanimate nature, such as rivers picturesquely meandering in their natural river beds, springs, caves and the occasional boulder. The most valuable natural areas and objects are protected in landscape parks and nature reserves. Introduction 1 Moszna It is one of the youngest residential castles in Silesia, an architectural colossus (63000 m³ of cubic capacity, 7000 m² of surface area, 360 rooms, 99 turrets).
    [Show full text]
  • Sides, Sips, & Sweets APPETIZERS & SPUDS
    APPETIZERS & SPUDS Sides, sips, & sweets APPETIZERS DRINKS Bottomless Beverages 2.25 Papa’s Loaded Chips ‘N Cheese New! 6.99 BBQ Chicken Nachos New! 9.99 Includes fountain drinks, sweet or unsweet tea. Our homemade potato chips topped with Papa’s Sliced chicken breast, spicy BBQ sauce, our classic (Coca Cola products) Pimento Cheese sauce, a three-cheese blend of pimento cheese sauce, black bean and corn salsa, cheddar, pepper jack, and parmesan, honey glazed and sour cream on top of homemade tortilla chips. BROWNIE A LA MODE Signature Sippers New! 2.50 pepper bacon, and scallions. Flavored Tea • Lemonade • Arnold Palmer Pimento Cheese Sampler New! 9.99 Papa’s Pimento Cheese Dip New! Your choice of three of our signature pimento cheeses Kids Drink 1.25 sm 3.99 / lg 6.99 served with assorted crackers. A blend of warm, melty white and yellow cheeses PICK 3! Papa’s Original Pimento Cheese seasoned with the taste of our famous pimento cheese Jalapeño Pimento Cheese • Bacon Pimento Cheese DESSERTS spices. Served with homemade tortilla chips. Pimento Cheese Of The Month Brownie A La Mode New! 5.95 Rich fudge brownie served warm with a scoop of HOURS vanilla ice cream and caramel sauce. monday - friday: 6:30AM - 8PM SPUDS Old Fashioned Layer Cakes 4.50 A hearty slice of our old-fashioned layer cakes. saturday: 8AM - 8PM Deluxe Spud 8.99 Big Cheese Spud 6.99 Smoked ham and turkey, butter, sour cream, bacon, Butter, two scoops of of pimento cheese, topped Choose: Chocolate • Strawberry • Caramel sunday: 8AM - 3PM cheddar, topped with black olives and chives.
    [Show full text]
  • Reception Kosher Menu
    STATIONARY DISPLAYS Seasonal Sliced Fruit Platter Gourmet Cheese and Cracker Board Seasonal Vegetable Crudité with Hummus and Pita Grilled Seasonal Vegetable Platter with Hummus and RECEPTIONS Pita HORS D'OEUVRES Mini BLT London Broil on Pita with Sesame Skewer Chicken Horseradish Aioli Coconut Chicken Skewer Slow Roast Brisket Slider Teriyaki Chicken Skewer Wild Mushroom Crostini Sausage en Croute Vegetable Cigar Tuna Shawarma Skewer Spinach in Phyllo Moroccan Salmon Skewer Chicken Wings with Choice of Sauce or Rub ULTIMATE CATERED RECEPTION Chef Attended Poke Bowl Station Seasoned Sushi Rice, Seaweed Salad, Ripe Avocado, Diced Cucumbers, Toasted Sesame Seeds, Marinated Ahi Tuna, Crispy Sesame Tofu, Scallions, Spicy Mayo and Soy Sauce Chef Attended Slider Station Choice of Salmon or Beyond Burger Sliders cooked to order and served with Carolina Cole Slaw, House Seasoned Kettle Chips, Half Sour Pickles, and Assorted Condiments Grand Mediterranean Display Roasted Vegetables, White Bean & Herb Salad, Orecchiette Caesar Salad, Charcuterie Platter, Stuffed Grape Leaves and Caponata with Assorted Pita, Crostini, Breads, Oil and Vinegar Grand Israeli Welcome Display Hummus, Baba Ghanoush, Tahini, Matbukha, Red Cabbage Salad, Israeli Potato Salad, Falafel and Baharat Braised Lamb with Warm White and Wheat Pita Choice of One: Crudité Display with Cilantro Horseradish Hummus and Seasoned Pita Chips Fresh Sliced Fruit Display with Grapes and Berries Roasted Garlic Hummus, Warm Spinach Artichoke Dip, Fresh Carrots & Celery, Pita and Crackers Assorted Parve Desserts For pricing please inquire. Let us plan your whole gathering! We have staff on hand to plan and execute your entire event from the venue, to the DJ, to the catering.
    [Show full text]
  • American-Inspired Dishes with a Twist
    LifeImage Gets not found Better or type unknown American-Inspired Dishes With A Twist When we're coming up with new meals to serve, we try to offer up a variety. We want our family to enjoy their favorites, but we also don't want them to get tired of eating the same food each day. One of the best ways to do this is by adding a different ingredient or two to their favorite dishes that will surprise and delight them. How about adding a zing to some classic American-inspired recipes? Image not found or type unknown Chicken Potato Salad This salad recipe combines chicken breast, marble potatoes, sliced bacon, peppers, onions, and Del Monte Pineapple Chunks. Adding pineapple chunks is a great way to add tartness and sweetness to the salad. Mix together mayonnaise, Dijon mustard, olive oil, and some vinegar for the dressing. Potato salad is usually served with diced potatoes, but the marble potatoes are a great variation. Image not found or type unknown Pineapple Meatloaf The meat loaf is an American classic that has inspired a Philippine version (known as the embotido). Mix together pork, peppers, onions, and garlic. Add Del Monte Pineapple Tidbits in and place the mixture into a mold and cover with wax paper. Steam the meat loaf before serving with rice or between bread slices. Top with catsup if desired. Image not found or type unknown Pineapple Pork Steak Pork chops are both a popular American dish and a favorite Philippine ulam. This recipe uses pork loin or pork chops.
    [Show full text]
  • Spanish Recipes 3. Ensaladilla Rusa
    SPANISH RECIPES Ensaladilla Rusa A little bit of history Ensaladilla rusa -also called Olivier salad- is typically from Russia but so popular and extended in Spain that it's been included in the national Spanish gastronomy and it's a typical salad in Spanish schools and summer camps in Spain. Nowadays ensaladilla rusa is a potato salad, mixed with tuna and mayonnaise as well as other vegetables and it's served as a "ración " and also very commonly as a tapa. It can be found in most bars and any typical Spanish restaurants. But its original ingredients not only were very different (in fact it appears to have barely contained potatoes, if any) but mysterious too. Ensaladilla rusa was invented in 1860 by Lucien Olivier chef and co-owner of restaurant Hermitage, one of the best known restaurants in Moscow at the time and it would soon become it's hallmark dish. But Mr. Olivier maintained the ingredients of his salad as a state secret, as well as the dressings he used and took this secret to the grave. There were many that tried to steal his recipe, and the one who got closest to achieve it was one of Olivier's sous-chefs, Ivan Ivanov. Mr. Olivier would go into a room by himself to prepare it. Legend says that on one occasion Mr. Olivier was called out of this room on an urgent matter, an occasion the cook took advantage of to go in and make note of the elements on the table. SPANISH RECIPES Once the cook was fired he began working for a less notorious restaurant and tried to emulate his ex-boss' formula unsuccessfully; those who tried it said the dressing was different and the dressing' secret ingredients are still in Olivier's grave.
    [Show full text]
  • Om Swastiastu
    Om Swastiastu COVID-19 has managed to cause a lot of uncertainty and we are all in unchartered waters. This brochure was made based on events during the golden years. The government has many new normal policies in place and it changes very often. At this stage buffets and food displays are not allowed at events. We will he happy to sit and discuss options. In our years of catering, we received amazing feedback from our clients. The experience has given us the knowledge to produce and execute bespoked events to major productions. Bali Catering Company’s well trained and experienced team are ready to help you plan an event that will well exceed your expectations, and make for a truly unforgettable occasion. Our English speaking team, with experience and expertise from various luxury hotel background, allow each of our client to rest assured that the party are in good hands. The freshest, most flavoursome ingredients are artfully composed and presented with flair and finesse. Guests are looked after with gracious, friendly, professional service and events are coordinated with unparalled perfection. Blending exceptional cuisine with the fresh produce of Bali, we will work a little magic of our own to ensure that your dream becomes a reality. For bookings please Whatsapp is at +62 811 398 484 ••• ••• 2 Canapés IDR 125,000 per person Please select 4 types of Canapés COLD CAnAPéS • Smoked Salmon Sushi • Seared Tuna with Sambal Matah • Cauliflower Panna Cotta on Parmesan (Mild Chili Sambal) (Gluten Free) Sanded Crust with Crispy Bacon • Steamed
    [Show full text]