Sunrise Spring/Summer Menu: IL
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Christopher & Melissa
CANAL HOUSE COOKING VOLUME N°3 has just arrived. It is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold win- ter months and straight through the exciting arrival of spring. It’s filled with recipes that will make you want to run into the kitchen and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marma- lade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings. We roast root vegetables in the winter and lamb in the spring. Take a peek at some of the pages to the right and see what we are up to. Canal House Cooking Volume N°3, Winter & Spring is the third book of our award-winning series of seasonal recipe collections. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all winter and through the spring with Canal House Cooking! Christopher & Melissa Copyright © 2010 Christopher Hirsheimer & Melissa Hamilton Photographs copyright © 2010 by Christopher Hirsheimer Canal House Illustrations copyright © 2010 by Melissa Hamilton C o o k i n g All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. -
Creamery & Soda Fountain
CREAMERY & SODA FOUNTAIN EVERY DAY, 11AM – CLOSE ICE CREAM FAT STRAW AFFOGATO · 7 6 FLOATS · MILKSHAKES & Salted Caramel House-made syrups and 7 MALTS · Dulce de Leche jerk soda. Handspun to order. Farmers Blend Coffee Chocolate or Vanilla Thick, Slow Churned ice cream flavor of your choice, Vanilla Root Beer whipped cream Chocolate draft root beer soda, vanilla ice cream Founding Spirits American All Shaked Up vanilla ice cream, creamy Whiskey & Cornflakes Ginger Cooler hot espresso or ginger soda, vanilla ice cream house-made peanut butter, choose: caramel, banana cold nitro brew Coffee add: Founding Spirits Compass Coffee, vanilla, EGG CREAM · 4.25 Arroyo’s “Never Bitter” Amaro coffee ice cream shot +6 or donut +1 Chocolate or Vanilla Cherry Philly* vanilla and cherry soda, CARAMEL CORN · 4 vanilla ice cream Orange Creamsicle Monkey Mix Orange Creamsicle Ramos* S’mores orange soda, vanilla bean syrup, Coffee Chocolate-Almond vanilla ice cream Caramel Crunch Cherry Caramel Crunch HOUSE-CHURNED ICE CREAM SINGLE SCOOP 3 DOUBLE SCOOP 5 cup or waffle cone Black Sheep Vanilla Founding Spirits American Strawberry Cheesecake Whiskey & Cornflakes Chocolate Mint Chip Texas Pecan Brickle Strawberry Peanut Butter Brownie Salted Caramel Dulce de Leche Frozen Yogurt Cinnamon Farmers Blend Coffee CLASSIC SUNDAES SPECIALTY SUNDAES Hot Fudge 6 Crunchy Potato Peanut 10 Banana Split 7 Butter Caramel Bananas Foster 7 Death by Chocolate 10 Cherries Jubilee 7 The Valley Gorge 16 8 scoops of ice cream with toppings, Strawberry Shortcake 7 brûléed bananas, -
Week 1 (31St May to 4Th June)
Week 1 (31st May to 4th June) Miso Soup Tomato Soup Assam Laksa Soup (non- Vermicelli soup Corn Soup Soup Spicy) Salmon Fennel Sauce Beef Bolognese Nasi Lemak Style Chicken “Pad Krapow Moo” Thai Hot Dog Porc & Basil Protein (Choose 1) Tofu with Curry Squid Armorican Sauce Ling Fish With Malay Chicken Mushroom & Ling Fish Brandade “Bheerbal” Sauce Style Curry Sauce (Non Cream “Forestière” Sauce Spicy) Steamed Brown & white Mixed Whole Grain Pasta Nasi Lemak Rice Baked Potatoes Oven-Baked French Fries Starch Rice (Choose 1) Couscous Pumpkin Purée Bulgur Macaronis Carrots Spinach With Sesame Broccolis Green Pea & Carrots Mixed Vegetables Seed French Beans Cauliflower Tomatoes & Corn Vegetables Spring Roll Red Cabbage à la Vegetables Flamande (Choose 2) Garden Vegetables Cabbage With Turmeric Braised Lentils Homemade Ratatouille Sautéed Mushrooms & Garlic Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Rôtisserie Potatoes & Vegetables Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of of the Day the Day the Day the Day the Day Quiche aux 3 Fromages, Roasted Pekin Duck Sea Food Penang Char Daube Provençale, Beef Cheeseburger & Fries Garden Salad Chinese Green And Kuey Teo Basmati Rice And Carrot Taste adventure Steamed Rice Menu is subjected to changes due to products’ availability Legend of allergens: Stay hydrated with water during meal time Peanuts and tree nuts are not utilized in products and dishes served by Chartwells in the premises of the LFS. However, -
Westfield, NJ
0C fi 2 •-•om < n _J cc _j THE WESTFIELD LEADER « UJ O >~i MLJU. The Leading and Moat Widely Circulated Weekly Newspaper In Union County -i t~ « in 1/1 3 (VI UJ 0- •* 3 USPS 6B0O2I) NINETY!- 10.40 Second CIB\S Potlupc I'uitl WESTFIELD, NEW JERSEY, THUKSDAY, MAY 5, 1983 Published u Wesiriclil. N. J. Every Thunday 26 Pages—25 Cents Bagger, Quinn Join GOP Slate, 403 Teachers Among 561 Democrats Name One Appointed by School Bd. Incumbents Harry Trenton and Washington, ment by drawing on my waste committee." Brown, first ward, and concern for our community background and ex- Capone, 39, is assistant The Westfield Board of staff and notify staff teaching staff members, 49 tain tenure with the Leo J. Senus. "This James Capone, third ward, based on lifelong perience, which includes professor of management Education appointed SGI members who will not be secretaries, 53 custodians 1983-1984 appointment. number includes all staff have been joined by residence, and thoughtful five years as township at- science at Kean College, a staff members for the offered a contract for next and maintenance "For a variety of members, including those newcomers Richard Bag- new ideas from the unique torney and four years ex- position he has held since 1963-1964 school term at a year at this time. Thus, the employees, 43 adminis- reasons, personnel holding whose salaries are con- ger, second ward, and Tom vantage point of youth. perience as planning board 1975, and teaches courses special meeting last week. special meeting was held trators, supervisors and 38 staff positions have been tingent upon federal or Quinn, fourth ward, in "Westfield is fortunate to attorney, as well as the ex- in business law, accoun- According to law, the last Wednesday. -
FLUID PHASE from Week 1 Post-Surgery
FLUID PHASE From Week 1 Post-Surgery TIP: Focus on healing from surgery rather than on losing weight Why A Fluid Diet? No Fizzy Drinks After surgery, you will be required to follow a fluid All fizzy drinks should be avoided diet for 1-2 weeks. Being on a fluid diet gives your after surgery. stomach time to adjust to the Lapband. As gas builds up easily in your new smaller stomach pouch, this may The fluid diet:- lead to pain, bloating and Prevents your new stomach from stretching. discomfort, or even move your Right after surgery, your stomach may be Lapband. swollen and this may further decrease the size No Thick Fluids of your new stomach pouch. It is vital that you do not take too much liquid at a time and Eating more solid foods is not recommended. overfill your new stomach pouch. At this stage, eating more solid foods early could block the passage in to the bottom part Prevents unnecessary or forceful vomiting. This of your stomach and may lead to vomiting. may occur if you ate something more solid Foods like ice-cream, yoghurt, jelly, mousse, which may cause foods to get “stuck” around custard and semolina are too thick to pass the band. through the band. Allows your stomach to heal in to place. Commercial Protein Drinks What Is A Fluid Diet? At this stage, your nutrient requirements Must be in liquid form are met by liquid foods Thin enough to pass through a straw only. Drinking only plain water, coffee, tea, clear Smooth soups and juices do not Has no lumps give your body enough energy and essential No fizzy drinks nutrients to maintain No alcohol healthy body functions. -
A New World of Frozen & Specialty Food 2017
A New World of Frozen & Specialty Food 2017 Condiments 04 Jams & Jellies 20 Vegetables 34 Sides & Appetizers 54 Cheese & Specialty 68 Breads 78 Pastry ingredients 90 Doughs & Pastries 130 Desserts 150 3 4 CoNDimeNtS White Toque imports Maille Original Dijon mustards and vinegars for food service. In addition to the Maille line, we have selected exclusive, all natural, condiments to enhance recipes including gourmet ketchup, European sauces, Espelette pepper and more. 5 6 10000 Maille Dijon Mustard Original Maille Dijon mustard made with Brassica Juncea black and brown seeds. A smooth mustard delivering heat at the finish. 4/1 gal mUStARDS It all started in 1747, when Master Maille, “the greatest mustard and vinegar maker of all time”, became the official supplier to the Grand Courts of Europe. Today, Maille is still manufactured with the same tradition and values of the “House of Maille.” 10002 Maille Dijon Mustard This retail jar is an up-scale presentation for a table top. Maille is the brand of distinction since 1747. 6/7.5 oz 10003 Maille Honey Dijon Mustard The aroma and flavor is predominantly mustard. Honey adds a touch of sweetness but does not compete with the primary notes. 6/8.1 oz 7 10004 Maille Dijon Mustard Traditional Dijon mustard miniatures to enhance an exclusive room service and condiment offerings. 72/1.4 oz 10005 Maille Dijon Mustard Squeeze Bottle On the go or for casual dining, Maille Dijon in a squeeze bottle is a recognizable quality brand. 12/9.7 oz 10010 Maille Dijon Mustard Sulfite Free A great option to use for a preservative free recipes. -
Chefs' Introduction
COTSWOLD FINE DINING CHEFS’ INTRODUCTION Our food philosophy at Cotswold Fine Dining is to offer our clients’ restaurant standard food in amazing and unique spaces. We source ingredients and design dishes to be of the highest quality, using classic techniques whilst also pushing ourselves to be at the very front of new cooking trends. Having formed great relationships with local suppliers, it means that we can work in a sustainable and ethical environment, using the very best ingredients, whilst leading the way in our profession and creating your food experience. My team and I have worked hard to create a balanced and varied menu, to help you on your journey to a wonderful and personal event. Sean Ducie Head Chef COTSWOLD FINE DINING CANAPÉS HOT Lamb belly lollypop with mint jelly (GF, DF) Saffron arancini with paprika mayo (V) Cheddar cheese ploughman’s fritter (V) Smoked hake with pea pureé and scraps (GF) Sticky slow cooked pork belly with crackling (GF, DF) Venison and smoked bacon Wellington Cauliflower cheese croquette (V) Mini Yorkshire pudding with treacle cured feather blade and grain mustard mayo COLD Cured mackerel with rhubarb and cucumber (GF, DF) Aged Parmesan mousse with sundried tomato (V) Whipped goats’ cheese with crisp beetroot and black olive caramel (V) Mexican spiced chicken with black bean hummus and pickled onions (GF, DF) Soy glazed tuna with chilli and blood orange (GF, DF) Devilled artichoke hearts (VG, GF) Gazpacho with lemon and basil oil (VG, GF) Tea cured salmon with sushi nori and iced tea liquor (GF, DF) -
Simply Soupssoups
SimplySimply SoupsSoups Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in coop- eration with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension System, University of Connecticut, Storrs. The Connecticut Cooperative Extension System is an equal opportunity employer and program pro- vider. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, Stop Code 9410, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 202 (720) 5964. Cooperative Extension System College of Agriculture and Natural Resources Corn Chowder Other Ideas: Makes 4 to 6 servings • Use low sodium soup and rinse canned vegetables for lower salt. • Use nonfat dry milk mixed with water (1/2 cup dry milk and 1 can of water). 1 medium onion, chopped very fine • Use evaporated skim milk in place of regular milk. 1 can cream of mushroom or potato soup • Use cream of celery or cream of potato soup in place of cream of mushroom 2 soup cans of low fat milk soup. 1 can (any size) creamed corn 1 can corn kernels, rinsed and drained • Add a can of white beans (drained) for extra fiber and protein. • Use chopped spinach in place of broccoli. Optional: • Add a pinch of herbs for flavor, such as basil, thyme or oregano. • 1 potato, peeled and cut into very small • Use other cheese such as Monterey Jack, Swiss, Meunster or Colby. cubes. Use cooked, leftover potato if you like. • Add cooked meat, chicken or fish to soup. • 1 can sliced or chopped mushrooms. -
Italian Menu
Steak & Arugula Bruschetta Mozzarella Caprese Crostini Bruschetta with steak, arugula, sun dried tomatoes, House pesto, sundried tomato and lemon vinaigrette extra virgin olive oil Roasted Tomato Bisque Shooters Wild Mushroom Bruschetta With hand-grated asiago cheese Zest of lemon truffle oil Prosciutto Tortellini Kabob Spanikopita Tri-color cheese tortellini, marinated roasted Phyllo, spinach, lemon and feta tomato, kalamata olives and prosciutto ham are hand-threaded on a 6” skewer for a colorful and Chicken Marsala Pot Pie flavorful beginning to any meal. Slow roasted chicken, paired with marsala wine, Antipasto Skewers rich cream, fresh green onions, mushrooms and shallots, baked in a handcrafted buttery pie crust Mild, delicious mozzarella cheese threaded on a skewer with chunks of sun-dried tomatoes, roasted Margherita Flatbread red pepper, a wedge of tender artichoke heart and an olive. An aromatic, crisp flatbread, paired with a zesty marinara sauce, topped with fresh buffalo moz- zarella, marinated in olive oil infused with basil, accompanied with marinated tomatoes. Balsamic Fig & Goat Cheese Flatbread A plump handcut calimyrna fig, marinated in aged balsamic vinegar, paired with a creamy savory rosette of goat cheese, fresh chives, and applewood smoked bacon, all placed on a hand cut flatbread I 9272 Tamarus St, © Curator Catering suite 138 www.curatorcatering.com Las Vegas, NV 89123 1 (800) 326-7173 Mediterranean Chicken, Fig & Tom ato K abob Two pieces of juicy chicken marinated in a tradi- tional medley of mediterranean -
Honey Pannacotta, Eccles Cake Chocolate and Clementine Tart
STARTERS F R O M T HE GR I L L Jerusalem Artichoke Soup Lancashire Cheese Beignet £6.00 SERVED WITH FRENCH FRIES, ONION RINGS & GRILLED TOMATOES Soup of the Day 7oz Beef Fillet £28.50 £5.50 10 oz Beef Rib Eye £24.50 Confit of Duck Pressing Pickled Walnuts, Prune & Plum Chutney, 8oz Sirloin £24.00 Balsamic Onions, Ciabatta Shards £7.50 Mixed Grill £29.00 Smoked Haddock Brandade Soft Boiled Egg, Caper & Dill Salsa £7.50 TO SH A R E Twelve Roasted “Shell on” Tiger Prawns with Garlic Aioli (to share between two) £12.00 Grilled Cote de Boeuf £46.00 Rosary Ash Goats Cheese Salad Fat Chips, Watercress and Roast Tomatoes Beetroot, Honeycomb, Oatcake Crumb & Cider Vinaigrette £6.50 Chateaubriand £50.00 Home Smoked Camomile Tea Salmon Surf & Turf £50.00 Potato & Grain Mustard Salad, Horseradish Creme Fraiche £8.00 Steak to Share and ½ Buttered Lobster Haggis, Neeps and Tatties Whisky Cream Jus £6.50 Lobster - Half / Whole £26.00 / £36.00 Melon Wafers Mulled Poached Pears, Pomegranate Winter Spiced Syrup £6.00 Lancashire and Cheshire Cheese Tart Fig & Shallot Relish, Honey & Dijon Mustard Dressing £6.50 DESSERTS £ 6 . 5 0 MAIN COURSES Corn Fed Chicken Breast Honey Pannacotta, Eccles Cake Wild Mushrooms, Parisienne Potatoes, Lemon & Tarragon Cream Sauce £16.00 Chocolate and Clementine Tart, Lemon Sorbet Green Herb Crusted Lamb Rump Shoulder of Lamb Bon Bon, Celeriac Dauphinoise, Rhubarb Crumble, Creme Anglaise Heritage Carrots, Black Pudding, Pan Jus £18.50 Creme Brulee, Shortbread Biscuit Wild Mushroom Mille Feuille Confit Tomatoes, Sautee Sage -
Thirsty Moose Bar & Grill
Thirsty MOOSE 218-263-5283 French Fries $4.75 Mozzarella Blocks $8.50 regular, beer, cajun,& cajun beer served with marinara Tater Tots $7.25 Onion Petals $7.75 Onion Rings $7.75 Cauliflower cheese sauce $7.50 Mushrooms cheese sauce $7.50 Cheese Curds $8.50 Hammies cheese sauce $7.50 Corn Nuggets $7.50 Mini Tacos s~cream & taco sauce $7.25 Chips & Cheese Sauce $5.25 Mini Corn Dogs $7.00 Jalapeno poppers sour cream $7.50 Hot Mozzarella Sticks $8.50 served with salsa Boogie Fries $12.00 Pizza Fries $8.25 small pizza with garlic butter small pizza with cheese cut into strips, Canadian bacon, & cheese served with pizza sauce Green Beans $7.50 Portobello Mushroom Fries $9.25 battered & served with ranch served with garlic sauce or cheese Shrimp Jammers $9.75 Baby Bakers $9.25 Shrimp stuffed with jalapeno cheese served with butter & sour cream Garlic Cheese toast $7.50 Teezers $7.25 4 piece, served with pizza sauce potato pillow filled with cheese ~ Add $.75 for pepperoni or sausage & served with sour cream Nacho Supreme $9.50 Assorted Basket $8.75 taco meat, nacho cheese sauce, onions, Fries, onion rings, teasers, cauliflower, green peppers, black & green olives & mushrooms, & mozzarella blocks shredded cheese on top of chips. Served with sour cream & taco sauce SAUCE CHOICES: Ranch, Bleu Cheese, Nacho Cheese, Sweet & Sour, Honey Mustard, BBQ, Salsa, Taco Sauce, Pizza Sauce, Sour Cream, or any Wing Sauce (extra sauce: small $.30 large $.50) BURGERS All 1/3# burgers are well done & served with fries & coleslaw (Fries, beer fries, Cajun fries, -
Puree Tuna Sugar Free Ice Cream Sugar Free Ice Cream
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 31 1 2 3 456 Beef Vegetable Soup Potato Soup Cream of Broccoli Soup Onion Soup Corn Chowder Pastrami on a Roll Turkey Salad Tilapia Macaroni and Cheese cheese and croutons * Lemon Pepper Haddock lettuce, tomato, pickle ~ Passover Roll Baked Potato Stewed Tomatoes Eggplant Parmesan Yellow Beans Macaroni Salad Beet Salad Asparagus Cookies \ Diet Cookies Garlic Dinner Roll Rice Pilaf Potato Chips * Cake Cantaloupe & Honeydew Honey Glazed Salmon Prince Edward Blend Citrus Delight ~ Blueberry Crisp Mashed Potatoes Peaches (Pears) Egg & Olive Salad Beef Goulash Lasagna Brussel Sprouts Lox & Bagel ~ Pierogies w/ Sage Sauce Roll Brussel Sprouts Salad puree tuna and Sour Cream Bean Salad le tt/tom,oni on, cr cheese ~ Peas 7 8 9 10 11 12 13 Garden Vegetable Soup Vegetable Rice Soup Borscht w/ Sour Cream Vegetable Bisque Potato Leek Pasta Cheese Soup Bologna Sandwich Fish Sticks Turkey Sandwich Blintz Casserole Parmesan Yogurt Baked Fish Cheese Manicotti Fish Sandwich Potato Salad Prince Edward Blend Lettuce, Tomato, Pickle Broccoli Scalloped Potatoes w/Marinara Sauce Roll, Lettuce, Tomato Garden Salad Hash Browns Chips Pineapple Carrots Prince Edward Blend Pineapple Cole slaw Tropical Jello Novelty Ice Cream Cookie Lox & Bagel ~ Pudding Peaches Pears Potato Chips sugar free ice cream Cream Cheese Lemon Dill Fish (Pears) Stuffed Shells w/Marinara Lettuce, onion & Tomato BBQ Tofu Sandwich Garden Salad Cecil's Lokshun Kugel parsley#* Beef Pastraim Sandwich Tomato Juice Mixed Vegetable Mashed