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Catering-Menu-2020-Final
P. 2 Sofitel Los Angeles at Beverly Hills Catering Menu A 24.75% taxable administrative fee (16.50% to banquet staff and 8.25% to banquet and catering management) and 8555 Beverly Boulevard prevailing California sales tax which is currently 9.5% will be applied to all food and beverage pricing. Los Angeles, CA 90048 Above pricing is based on per person unless indicated as per item. A charge of $250 plus administrative fee prevailing +1 310 358 5444 tax will be applied to all served meal functions consisting of less than 25 guests. All prices subject to change. CONTINENTAL BREAKFAST - $35 AMERICAN BREAKFAST - $48 PLATED BREAKFAST - $48 Maximum of 100 guests Up to 60 minutes of service Up to 60 minutes of service Mini Croissant & Chocolate Croissant, French Baguette, Assorted Additional hour of service $9.60 Mini Muffins Freshly Squeezed Orange and Cranberry Juice Freshly Squeezed Orange and Cranberry Juice Lavazza Coffee, Decaffeinated Coffee and Lot 35 Fine Teas, Half Smoothie Shooters Choice of Two Juices: Orange, Grapefruit, Cranberry, Apple, & Half, 2% Milk, Soy Milk, Almond Milk Fresh Seasonal Fruit and Berries Tomato or Pineapple Mini Croissant & Chocolate Croissant, French Baguette, Fresh Seasonal Fruit and Berries Choose 1 First Course Assorted Mini Muffins Scrambled Eggs with Fresh Chives Seasonal Fruit & Berries Yogurt Parfait Butter, Marmalade and Fruit Preserves Roasted Red Potatoes with Braised Bell Peppers Oatmeal, Maple Syrup, Banana & Golden Raisins Lavazza Coffee, Decaffeinated Coffee and Lot 35 Fine Teas, Half Applewood -
2021 Banquet Menus
2021 banquet menus 30 Boltwood Ave Amherst, MA 01002 413-256-8200 innonboltwood.com contents breakfast buffet ......................................................................................................................1 plated breakfast ......................................................................................................................1 live, on stage ..........................................................................................................................1 brunch buffet ..........................................................................................................................2 enhancements for your morning buffet .....................................................................................2 deli lunch buffet ......................................................................................................................3 italian lunch buffet ..................................................................................................................3 sandwich buffet ......................................................................................................................3 hot lunch buffet ......................................................................................................................5 plated lunch ...........................................................................................................................6 boxed lunch ............................................................................................................................6 -
A MAN INA PANTHER SKIN GAEL ELTON MAYO a MAN in a PANTHER SKIN the Life of Prince Dimitri Djordjadze by Gael Elton Mayo
GAEL ELTON MAYO A MAN INA PANTHER SKIN GAEL ELTON MAYO A MAN IN A PANTHER SKIN The Life of Prince Dimitri Djordjadze by Gael Elton Mayo ¡5 o 50 g b .» JoAcr»gj)(rr! gAb o» ognb^^Jgnn boJ¿Acr>gg(mml* 26 3 6 0 b 0 1984 © Gael Elton Mayo 1985 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of The Kensal Press. British Library Cataloguing in Publication Data. Mayo, Gael Elton A man in a panther skin. 1. Djordjadze, Dimitri 2. Soviet Union— Princes and princesses—Biography I. Title 947.08'092'4 GT1218.D5/ ISBN 0-946041-36-9 Published by The Kensal Press Kensal House, Abbotsbrook, Bourne End, Buckinghamshire. Printed and bound in Great Britain by Butler & Tanner Ltd, Frome and London. Contents List of Illustrations.............................................................................................. iv Acknowledgements...................................................................... v Prologue ................................................................................................................ 1 Chapter 1 ............................................................................................................. 5 Chapter 2 ............................................................................................................. 18 Chapter 3 ............................................................................................................ -
Disney Springs
4 RIVERS BARBACOA CANTINA FOOD TRUCK EARL OF SANDWICH® JOCK LINDSEY’S HANGAR BAR SUNSHINE CHURROS DISNEY SPRINGS Celebrate your favorite fall flavors with a selection of seasonally-inspired food and beverages – everything from autumn-inspired flatbread pizzas to pumpkin desserts that embody the flavor of fall! Use this guide to get acquainted with our favorite featured food and beverage pairings and chart your course. ARISTOCREPES CHEF ART SMITH’S HOMECOMIN’ PADDLEFISH VIVOLI IL GELATO SHARE THE FLAVOR! Love your delicious dish? SHARE YOUR PHOTOS ON SOCIAL MEDIA AMORETTE’S PATISSERIE ENZO’S HIDEAWAY THE POLITE PIG WOLFGANG PUCK BAR & GRILL using #WonderFallFlavors and #DisneySprings. *Alcohol offerings are available to guests aged 21 and older with valid I.D. The event runs from 9/20-11/4/2019. Offerings are subject to change without notice. Please drink responsibly. It is unlawful for anyone under the age of 21 to consume alcohol. ©DISNEY D-LUXE BURGER THE GANACHERY SPLISTVILLE YESAKE 4 RIVERS BARBACOA CANTINA FOOD TRUCK FRONTERA COCINA PLANET HOLLYWOOD™ T-REX™ SQUASH BLOSSOM QUESADILLA: Fresh squash blossom, CHORIZO SOPES: Two crispy corn masa boats, Gunthorp Farms SLOW ROASTED CHICKEN BREAST: Tender slow cooked MUSHROOM RAVIOLI: Topped with Italian sausage in a zucchini, tomato, onion, refried beans, Chihuahua cheese and pork chorizo, roasted butternut squash, cotija cheese, crema, all-natural double chicken breast, pan gravy with roasted garlic butternut squash cream sauce, freshly grated parmesan cheese, queso fresco with a side of pico de gallo. cilantro and onions. mashed potatoes and green bean medley. and sage. AMORETTE’S PATISSERIE HORCHATA MARGARITA: Mezcal Ilegal Joven, Agua de FALL SPIRIT: Jim Beam® cinnamon whiskey, blended with fresh JIM BEAM® BOURBON AND CIDER COCKTAIL: Jim Beam® Horchata, Mayan coconut liquor and Cinnamon. -
Menupro Dinner 2020
Firestone's Culinary Tavern & Raw Bar To Start Oysters Entrées MARYLAND CRAB DIP ........ 16 SKINNY DIPPERS ........... 2.5 MARYLAND CRAB CAKE ...... 33 Baked // Three Cheese // Sweet // Buttery // Crisp // Yellow Grits // Asparagus // Sherry // Baguette // Maryland Radish // Confit Onion // Carrots // Zucchini Remoulade BLUE POINT ................. 2.5 STEAMED MUSSELS .......... 15 Semi-Wild // High Brine // SCALLOPS .................... 33 Chorizo // Roasted Red Sweet Finish // Connecticut Chickpeas // Zuchinni // Peppers // Mascarpone Cheese Olives // Tomato // Lemon // SALT GRASS POINTS ....... 2.5 Arugula // Red Pepper AHI TUNA TARTAR .......... 15 Moderate Brine // Meaty Bite Vinaigrette Seaweed Salad // Tobiko Fish // Clean Finish // Prince Roe // Soy Lime Vinaigrette Edward Island SEAFOOD PASTA ............. 29 // Sesame Chips Shrimp Ragout // Swiss Chard SIGNATURE OYSTER ..... .5 Add // Grilled Fennel // Creamy ROCKFISH CEVICHE ......... 14 Cucumber Jelly // Tobiko // Pesto Avocado Mousse // Artichoke Crème Fraiche // Added to // Sesame Crisps // Yuzu Any Oyster Above PAN SEARED ROCKFISH ..... 30 Skin on // Roasted Baby Corn HEIRLOOM TOMATO .......... 11 & Leeks // Cous Cous // GAZPACHO CHEESE & CHARCUTERIE Garlic Scape Aioli Jumbo Lump Crab // Avocado EACH 8 // CHOICE OF THREE 22 BACON WRAPPED FILET ..... 37 Mousse // Spring Onion COUNTRY PÂTÉ Saffron Risotto // Peas // Kale // Crispy Potato // JERK SHRIMP ................ 16 Octopus Ragout Rice Pilaf // Grilled Shrimp PROSCIUTTO // Mango Salsa 18 OZ GRILLED RIBEYE ... 39 FINOCCHIONA -
22 13 21 14 12 15 18 19 18 19 6/$18
SCALLOPO CRUDO* 22 FRIED SQUASH BLOSSOMS 18 orange, red onion, lime & cilantro housemade milk ricotta, tomato & basil TEMPURA BABY GREEN BEANS 13 WOOD GRILLED FLATBREAD 19 miso-sesame glaze (gf ) duck confit, caramelized onion, crème fraiche & sage CHILLED CRAB SALAD 21 BEEF TARTARE* 18 belgian endive, fennel, avocado, grapefruit hand cut beef eye round, cornichons, egg yolk chive, sriracha aioli & lemon & market greens CRISP BRUSSELS SPROUTS 14 LAMB LOIN CARPACCIO 19 bacon lardon, honey-sriracha glaze grilled eggplant, goat cheese, charmoula & mint DEVILED EGGS “MIMOSA” 12 OYSTERS OF THE DAY* 6/$18 OR dijon mustard & espelette pepper ASSORTMENT OF EAST & WEST COAST 12/$29 ESCARGOT 15 STEAMED MUSSELS “MARINIERES” 18 burgundy snails, parsley butter, garlic & shallots, garlic, white wine, parsley & chives house-made puff pastry BAKED ONION SOUP 12 WATERMELON SALAD (gf) 14 caramelized onions, ementhal cheese, french feta, red onions, oregano & saba toasted baguette & rich beef broth SUMMER FIELD GREEN SALAD (gf) 14 BASQUE STYLE TOMATO GAZPACHO 15 goat cheese, strawberry, candied pecan & fine herbs lobster claw & cucumber CHARRED ASPARAGUS SALAD (gf ) 16 ESCAROLE CAESAR SALAD 14 green goddess dressing, escarole, toasted pinenut anchovy-garlic dressing, brioche crumb & “bacon bits” pickled shallot & feta cheese PLANCHA SEARED TUNA “AU POIVRE” 34 SQUASH BLOSSOM RISOTTO 29 tulia’s eggplant caponata, capers sugar snaps, english peas, lemon confit picholine olives & flageolet bean creme PAN ROASTED BLACK GROUPER* 42 ALL NATURAL ROASTED HALF CHICKEN -
Herald for Sept. Alan 2008 Copy.Indd
Saint Sophia HERALD Volume 13 Number 9 Many Lives...One Heart September, 2008 “What’s That Around Your Neck?” I was privileged to have spent almost two weeks in Greece this summer where I had the pleasant task of baptizing the granddaughter of a very dear friend. Greece is the premier laboratory of western history and civilization. Whatever period of time or era one wishes to examine, it is all there. For Christians who study the New Testament scriptures, there is no better place to walk in the footsteps of St. Paul than Greece. On Sunday, August 3rd, I took the commuter train from Kifissia, a northern suburb of Athens, to go to Monastiraki, the closest station to the ancient Athenian agora or market place just under the shadow of the Acropolis. I wanted to walk through the ancient city ruins and end up on Mars Hill, known in the book of Acts, Chapter 17 as the Areopagus. It is a small rocky hill where St. Paul stood and addressed the Athenian philosophers and skeptics, preaching to them the gospel message of Jesus Christ. I wanted to stand where Paul stood nearly 2000 years before and to vicariously sense through my spiritual imagination, a little of what he saw and experienced. The train was packed…standing room only. A few feet away from me stood a young man who was intently looking at me. At ev- ery station stop he inched his way closer to me. Half way into the 30 minute ride to downtown Athens, we were almost face to face. -
First Plates Main Plates Desserts
LUNCH FIRST PLATES ROASTED OYSTERS sriracha hollandaise 10 / 3EA KEY WEST SHRIMP & BABY OCTOPUS CEVICHE cherry bomb pepper, leche de tigre, choclo, red onion, sweet potatoes, cancha 19 BAHAMIAN FISH CHOWDER golden tile, grilled toasts 12 CALABAZA TALKARI squash blossom tempura, stracciatella, brown-butter honey, curried pepitas 16 THAI GARDEN SALAD vegetables escabeche, papaya, tamarind-peanut dressing 14 BOREK FARMS TOMATO SALAD serrano pepper emulsion, cotija cheese, white onion, pickled cucumbers, grilled toast 16 PAN AMB TOMAQUET with jamón iberico de bellota, mixed lettuces, px vinaigrette 14 MAIN PLATES PAN-COOKED FILLET OF KEY WEST YELLOWTAIL garlicky mashed potatoes, romanesco, citrus butter 26 GRILLED MAHI MAHI miso-mojo marinade, hoja santa and herbs salad, shishito guasacaca, corn tortillas ‘santana’ 21 CARROTS BARBACOA wood-roasted with allspice leaves, carrot pibil, homestead corn, grilled lilla onions 18 DUCK CONFIT sorghum and benne seed gastrique, beets ‘ÐÔ chua’, avocado, watercress salad 22 SEARED DIVER SCALLOPS anson mills grits “tamal en cazuela”, heirloom tomatoes, encurtido 20 FRIDA’S FRITA BURGER grass fed beef and house chorizo, cheddar, skinny fries and cuban ketchup 18 DESSERTS REDLAND STRAWBERRIES crÈme fraÎche sherbet, strawberry espuma 8 PEANUT OPERA CAKE milk chocolate chantilly, candied peanuts, mame’s masala cream 12 THE CONGO nyango crÈmeux, congo brownie, cocoa nib ice cream 12 TARTA DE CREMA CATALANA masa crust, florida citrus 12 LUNCH COCKTAILS WHITE WINE GRANBAZAN RIAS BAIXAS ”ALBARINO” spain 15 MATTER -
Growing Gladiolus
MARCH-APRIL 2018 FREE At Home NEW JERSEY THE BEST OF LIFE WHERE YOU LIVE Growing gladiolus Garden planner: Get ideas You can win: A chef-tested Global goodness: Traveling for what to plant this spring Anolon brand French skillet the world in your own kitchen 2 AtHomeNJ.com March-April 2018 CALENDAR Good things for you and your family to do Tuesday, March 13: “Healthy Living, Healthy Eating,” 11:30 a.m. at the Lavy House, 748 E. Broad St., Westfield. Regis- tered dietitian Karen M. Ensle, family and community health sciences educator for Rutgers Cooperative Extension of Union County, will discuss realistic portion sizes for im- proved health. Register by calling (908) 352-8375. Sunday, March 18: “Come to the Cabaret,” 1 p.m. to 3 p.m. at the YM-YWHA of Union County, 501 Green Lane, Union. Jazz vocalist Carrie Jackson, accompanied by the Jazzin’ All Star Ensemble, will perform beloved jazz, popular standards and American Songbook treasures. Dancing is encour- aged. Voluntary $10 donation requested; free for seniors and youth. Bring non-perishable food items to help those in need. Call (908) 289-8112 for program details. Monday, March 19: “Agents of Change: Famous Women in New Jersey History,” 7 p.m. at Cranford Community Center, 220 Walnut Ave., Cranford. Lecturer and photographer Jim DelGiudice will discuss influential female philanthropists, performers, politicians and others within the context of their own lives. DelGiudice, who has documented state history for more than 25 years, is a three-time winner of a share of New Jersey’s Historic Preservation Award. -
DISTANT SHORES Biscayne Bay May Be Our Area’S Most Prominent Feature, but Just Try Getting Close to It by ROB JORDAN Photos by Silvia Ros
October 2008 Serving the communities along the Biscayne Corridor, including Arch Creek East, Bay Point, Bayside, Biscayne Park, Belle Meade, Buena Vista, Design District, Downtown, Edgewater, El Portal, Hibiscus Island, Keystone Point, Miami Shores, Morningside, North Bay Island, North Miami, Oakland Grove, Palm Grove, Palm Island, Sans Souci, Shorecrest, Star Island, Wynwood, and Venetian Islands www.BiscayneTimes.com Volume 6, Issue 8 DISTANT SHORES Biscayne Bay may be our area’s most prominent feature, but just try getting close to it BY ROB JORDAN Photos by Silvia Ros he only sound in the world, it Florida Circumnavigational Saltwater River State Park? Not just get to the swimming, loitering, and a host of other seems, is the rhythmic splashing of Paddling Trail, overseeing a segment of water, but get in it to cool off, swim, innocent activities. As a 2006 study by Tpaddle on sun-speckled water. Boat the statewide trail that stretches from launch a boat, or just float around. the Trust for Public Land put it: “...A traffic is light, the wind low on this week- John Pennekamp State Park to the north- The waterfront, after all, is synony- surprising number of South Florida resi- day morning. A silent current propels us ern end of Biscayne Bay. He had good- mous with Miami. It is one of the main dents rarely encounter the beautiful north as we paddle our brightly colored naturedly agreed to come on this some- reasons millions flock here for vacations waters that characterize our community.” kayaks along downtown Miami’s bayfront. what quixotic mission. and new lives. -
Product Guide February
PROTEIN • SEAFOOD • SPECIALTY • CHEESE • PRODUCE • EQUIPMENT 2020 PRODUCT GUIDE FEBRUARY WWW.BIRITE.COM BiRite Full Product Guide February 2020 Category 1 Category 2 Category 3 Item# Pk/Sz Description Brand FOOD APPETIZERS ASIAN 190963 120/.7 OZ HDOS POTSTICKER CHICKEN AJINOMOTO FOOD APPETIZERS ASIAN 190959 120/.7 OZ HDOS POTSTICKER PORK AJINOMOTO FOOD APPETIZERS ASIAN 190954 120/.7 OZ HDOS POTSTICKER VEGETABLE AJINOMOTO FOOD APPETIZERS ASIAN 190972 144/.92 OZ BUN BAO PLAIN FOLD BUTTERFLY RTU AMOY/ROYAL FOOD APPETIZERS ASIAN 343606 1/100 CT HDOS CHICKEN SATE .7 OZ RTH CUISINE INNOVTN FOOD APPETIZERS ASIAN 343600 1/EACH SAMPLE KIT CUISINE INNOVATIONS APPETIZER CUISINE INNOVTN FOOD APPETIZERS ASIAN 190941 100/3 OZ HDOS EGG ROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190914 72/3 OZ HDOS EGGROLL PORK & VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190926 72/3 OZ HDOS EGGROLL SOUTHWEST CHICKEN GOLDEN TIGER FOOD APPETIZERS ASIAN 190924 144/1.5 OZ HDOS EGGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190970 100/1 OZ HDOS PORK BUN CHA SU BAO 1 OZ 2.5" DIA GOLDEN TIGER FOOD APPETIZERS ASIAN 190921 144/1 OZ HDOS SPRINGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190966 120/1 OZ HDOS CRAB RANGOON ROYAL DRAGON FOOD APPETIZERS ASIAN 190947 4/24/2.5Z HDOS SPRINGROLL VEGETARIAN ROYAL DRAGON FOOD APPETIZERS ASIAN 190949 192/.5 OZ HDOS SPRINGROLL VEGETARIAN COCKTAIL ROYAL DRAGON FOOD APPETIZERS BEEF 343625 4/25 CT HDOS BEEF WELLINGTON MINI CUISINE INNOVTN FOOD APPETIZERS BEEF 343618 1/100 CT HDOS FRANKS IN PUFF PASTRY 100% BEEF CUISINE INNOVTN -
A Day to Be Remembered
A day to be remembered charlotte charlotte Your wedding day is one of the most important days of your life. It’s a day you’ll never forget. A day to be shared with family and friends. A day that begins the amazing journey between you and someone you love. At Omni Charlotte, we’re committed to making sure your wedding day is nothing short of spectacular—by filling it with love, laughter and magical memories. That’s our promise to you. Whether we’re playing host to your wedding reception, rehearsal dinner or bridesmaid brunch we’ll bring together the best of everything. Distinctive venues. Exceptional cuisine. Luxurious accommodations. Legendary service. It all comes together to ensure your event is truly sensational. Plus, Omni’s experienced wedding team will be by your side every step of the way—from your first planning meeting to your final toast. So you can focus on what matters most: Making memories that last a lifetime. 132 E. Trade Street | Charlotte, North Carolina 28202 | 704-377-0400 charlotte Wedding Packages Now that you have fallen in love with him, come fall in love with us! Our wedding packages are customized to meet the bride and groom’s specific needs. A complimentary suite for the bridal couple is included with the wedding reception. Out sourced Wedding Cakes, Toasts, and Bar Packages are all custom designed, and are professionally prepared based on the couple’s tastes, budget, and vision for their special day. Wedding Packages include: Complimentary suite for the bride and groom on the night of the wedding with chocolate covered strawberries and champagne.