Lamb Meatballs * 16 Harissa, Olive Relish Roasted Half Head

Total Page:16

File Type:pdf, Size:1020Kb

Lamb Meatballs * 16 Harissa, Olive Relish Roasted Half Head Lamb Meatballs * 16 Snapper Ceviche 13 Harissa, Olive Relish Habenero, Coconut Fluid Gel Roasted Half Head Cauliflower 12 Slider Trio* 23 Ras el Hanout, Preserved Lemon Smash Burger, Bacon, Pepper Jam, Gremolata Salmon with Brussels Sprout Slaw, Pure de Pillares with Salsa Criolla, Crab Fondido 17 Fries Lump Crab, Piquillo Pepper Sofrito, Spinach, Manchego, Parmesan, Fromage à Trois 18 Cotija Cotton Bell En Croute, Asher Blue, Thomasville Tomme, 5 Grain Toast, Flash Fried Fingerling Potatoes 12 Griotte Cherries, Butter Pecans, Aji Huacatay, Coriander Labneh, Guava Paste Cumin Chile Spice Asados Mixtos * 37 Crispy Calamari 14 Lamb Lollipop, Carne Asada, Chorizo, Piquilla Peppers, Jalapeño, Yucca, Salsa Criolla, Aji Amarillo, Lime Aioli Maduros Roasted Mushrooms • 15 Garlic Confit, Farmers Cheese, Truffle Oil, Arugula Smoked Paprika Chicken • 14 Onion Marmalade, Spinach, Guajillo Chili Oil, Cotija Cheese Castagnole Donuts • 12 Served with Vanilla, Chocolate, Strawberry, and Salted Caramel Sauce Brigadeiro Skillet Cookie • 15 Chocolate Chip Cookie, Vanilla Bean Ice Cream, Brigadeiro Chocolate Fudge Filling Taste of Mico • 13 Flourless Chocolate Cake with Chocolate Sauce, Sweet Potato Cheesecake with Caramel Sauce, Citrus Tres Leches with Crème Anglaise . Búho 15 L.I.M.L.R. 16 Turmeric & Honey Infused Gin, Exotico Tequila Reposado, Ancho Coconut Rum, Citrus, Lava Salt Reyes Chili Liqueur, Mango, Blood Orange, Lime Mystic Peak 17 Tanqueray 10 Gin, Elderflower, La Vida Bohemia 17 Lemon, Bubbles Jalapeño & Butterfly Pea Tea- Infused Lunazul Blanco Tequila, Bohemian Sunset 16 Cointreau, Lime, Simple Caravedo Quebranta Pisco, Pineapple, Lime, Agave, Port Wine El Corazon Delator 18 Floater Hennessy VS Cognac, Penfolds Tawney Port Wine, Cointreau, Tierra Del Fuego 17 Angostura, Orange Bitters Knob Creek Rye, Ancho Reyes Chili Liqueur, Blood Orange, Lime, Hot Cocktail Flight 26 Sauce A Choice of 3 Signature Cocktails; Bohemian Sunset, Tierra del Fuego, Black Berry & Sage Mule 15 LIMLR, Spanish Daydream Tito's Vodka, Blackberry & Sage Elixir, Ginger Beer Smoked & Barrel Aged Del Maguey Old Fashioned 19 Machu Picchu 15 Ketel One Botanical Cucumber & Smoked & Barrel Aged Knob Creek Rye Old Fashioned 19 Mint Vodka, Lime Juice, Fennel, Honey Spiced 'Owl' Fashioned 19 Spanish Daydream 14 Kracken’ Black Spiced Rum, Orange, Pineapple, Strawberry, Lime BOTTLES • CANS Ferme de Chein ∞ 8 Space Dust 8 Wicked Weed Brewing, Elysian Brewing, IPA, 8.2% Black Cherry Sour Ale, 6.8% Captain Jack ∞ 7 Two Hearted Ale 8 The Olde Mecklenburg Brewery, Pilsner, 4.8% Bell’s Brewery, American IPA, 7% Boone Creek ∞ 6 Appalachian Mountain Brewery, Pernicious ∞ 7 Blonde Ale, 4.6% Wicked Weed Brewing, Pink Blazer ∞ 8 American IPA, 7.3% Blue Blaze Brewing Bud Light 6 Hefewiezen, 5.3% Light Lager, 4.2% Corona Extra 6 Lager, 4.6% Guinness 7 Stout, 5.6% White Street Kölsch ∞ 7 Kölsch, 5.2% Damm Daura 7 Zkittlez ∞ 8 Gluten-free Lager, 5.4% Sycamore Brewing Stella Artois 7 Hazy IPA, 7.3% Pilsner, 5% Stem Ciders 7 Hibiscus Session Cider, 4.3% BUBS Hard Seltzer ∞ 6 Pink Cherry Lemonade, 4.0% ∞Beers brewed in North Carolina .
Recommended publications
  • Nutrition & Allergen Site
    ® Nutrition & Allergen Information FIVE GUYS NUTRITION ALLERGENS ving Size (g) r otal Fat (g) rans Fat (g) Se Calories Calories from Fat T Saturated Fat (g) T Cholesterol (mg) Sodium (mg) Carbs (g) Fiber (g) Sugars (g) Protein (g) Peanut / Oil Gluten/Wheat Soy Milk Eggs Fish/Shellfish MSG Corn (or corn derivatives) High Fructose Corn Syrup Sesame MEAT Bacon (2 pieces) 14 80 60 7 3 0 15 260 0 0 0 4 Hamburger Patty 94 302 160 17 8 1 60 50 0 0 0 16 Hot Dog 90 280 235 26 12 1 56 800 1 0 0 11 BUN Bun 77 240 80 9 3.5 0 5 330 39 2 8 7 FRIES - COOKED IN 100% PEANUT OIL Little 227 526 204 23 4 0 0 531 72 8 2 8 Regular 411 953 370 41 7 1 0 962 131 15 4 15 Large 567 1314 511 57 10 1 0 1327 181 21 6 20 TOPPINGS A.1.® Original 17 15 0 0 0 0 0 280 3 0 2 0 Steak Sauce BBQ Sauce 28 49 0 0 0 0 0 400 15 <1 10 <1 Cheese (1 slice) ¹ ² 19 70 50 6 3.5 0 20 310 <1 0 <1 4 Green Peppers 25 3 0 0 0 0 0 1 1 <1 <1 0 Grilled Mushrooms 21 19 0 0 0 0 0 55 1 0 1 0 Hot Sauce 5 0 0 0 0 0 0 200 0 0 0 0 Jalapeño Peppers 11 3 0 0 0 0 0 0 <1 0 0 0 Ketchup 17 30 0 0 0 0 0 160 5 0 4 0 Lettuce 30 3 0 0 0 0 0 3 1 <1 <1 0 Mayonnaise 14 111 100 11 1.5 0 10 70 0 0 0 0 Mustard 5 0 0 0 0 0 0 55 0 0 0 0 Onions / Grilled 26 11 0 0 0 0 0 1 2 <1 1 0 Onions Pickles 28 4 0 0 0 0 0 260 1 0 0 0 Relish 15 16 0 0 0 0 0 85 4 0 3 0 Tomatoes 52 8 0 0 0 0 0 3 2 <1 1 <1 MILKSHAKES Five Guys Shake 396 670 290 32 21 1 130 360 84 0 82 13 ³ Base Whipped Cream 7 20 15 1.5 1 0 5 0 1 0 1 0 MIX-INS (Amount of individual mix-ins may vary depending upon number of mix-ins included in shake)
    [Show full text]
  • Food Is Free from Traces of Allergens Such As Nuts, Shellfish, Soy, Chilli, and Gluten
    SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS APPETIZERS & NIBBLES FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Bakwan Jagung Corn Fritters 3.0/pc Crispy corn fritters Sate Kambing Lamb Satay 4.5/pc seasoned with garlic, Lamb skewers marinated in shallot and parsley [VG] candlenut, red onion and sweet soy sauce Sate Ayam Chicken Satay 4.0/pc Chicken skewers served with house-made peanut sauce and cucumber carrot pickles Tempe Mendoan Fried Battered 3.0/pc Tempeh Crispy battered tempeh served with chilli sweet soy [VG] Lumpia Sayur Vegetable Spring Rolls 3.0/pc Spring rolls filled with Salmon Bakar Bumbu Rujak Grilled 29.0 carrot, cabbage, mushroom Salmon in Tamarind, Chilli & Palm Sugar and vermicelli [VG] Atlantic salmon marinated in lemon, tamarind, chilli, palm sugar sauce and grilled inside banana leaf [VG] Suitable for Vegans [V] Suitable for Vegetarians We cannot guarantee that our food is free from traces of allergens such as nuts, shellfish, soy, chilli, and gluten. Please ask our Front of House staff for any dietary requirements. We apply a 10% surcharge on Sundays to allow penalty rate for our team members. SALT & PALM SALTNPALM.COM.AU INDONESIAN BAR AND EATERY TUE TO THU: 5PM-10PM 22 GLEBE POINT ROAD, GLEBE FRI TO SUN: 12PM-3PM, 5PM-10PM NSW 2037, AUSTRALIA CLOSED ON MONDAYS FROM THE GRILL Please allow ±15 to 20 minutes for preparation time Please allow ±15 to 20 minutes for preparation time Ayam Bakar Grilled Chicken Iga Sapi Bakar Grilled Beef Grilled half chicken.
    [Show full text]
  • Food Words Describing Taste and Flavor
    Food Words Describing Taste and Flavor Look thorough this list and write down 15-20 you think would help your descriptive writing for your restaurant review paper. Make sure you are suing the word correctly and in its correct form. Acerbic is anything sour, bitter or sharp - cutting, caustic, acid, mordant, barbed, prickly, biting, pointed. The opposite flavor would be mild, sweet, or honeyed. Acid or Acidic food can be sharp, tart, sour, bitter. Just the opposite of sweet, sugary, honey. Acrid taste can be considered pungent, bitter, choking, sharp, unpleasant, harsh - sharp, cutting, caustic, bitter, vitriolic, mordant, trenchant - sour, tart, sharp, biting, acerbic. Aftertaste is the trace, hint, smack, relish, savor food leaves behind. Ambrosia is the food of the gods, and epicurean delight, food fit for a king, delicacy, heavenly spread, gastronomical delight, some apply this term to the pièce de résistance in a meal. Ambrosial is, therefore, fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine. It is not distasteful or disgusting at all. Appealing food is attractive, tempting, interesting, pleasing, alluring, likable, engaging, charming, fascinating, glamorous. It is never repulsive, disgusting, or repellent. Appetite is the hunger, craving, desire, taste, ravenousness, sweet tooth, thirst, penchant, or passion we experience. When we have an appetite for something, we don't find it repulsive or distasteful. Appetizer is the tidbit, snack, starter, hors d'oeuvre, finger food, dip, cold cuts, kickshaw, olives, anchovies - canapés, dim sum, aperitif, rollmops, antipasto, crudités we might have to open a meal. Appetizing is everything we find appealing, mouth-watering, delectable, savory, delicious, palatable, inviting, tantalizing, toothsome, luscious, tempting, tasty, enticing.
    [Show full text]
  • Food of Haryana
    Foreword documentation in the field of culinary with the support of University, Industry and Community will continue. I am confident that we Today, Hospitality & Tourism Industry has reached the would be able to give new dimensions and contribute to the stage where intellectuals have greater appreciation for this knowledge of Gastronomy of Haryana. Dr. Ashish Dahiya has sector because of its diversified contribution in prosperity. written this book with great devotion, dedication and hard work. Culinary is one of the major segments of the Hospitality & This will prove to be the stepping stone to research and contribution Tourism Industry as it is not only confined to cooking, hygiene of Institute of Hotel & Tourism Management. The grant in aid by and standardization of Recipes, but also a holistic science Dr. Radha Krishan Foundation Fund of the University has helped due to its close linkages with philosophy of life. Culinary us to come up with this work timely. The support of University represents the cultures, traditions, customs and offering Administration and IHTM Staff as well as students is indeed immeasurable bliss and indescribable happiness to the people. appreciable and notable for this activity. I extend my heartfelt Each state, rather district in India has its distinctive foods. If wishes to Dr. Ashish and entire IHTM Family for this humble we look at the publications of World Association of Chef beginning to Journey of Haryanvi Food through this book. Societies, International Association of Culinary Professionals and other Culinary Associations, we find that Chefs have a Prof. Daleep Singh great responsibility ahead and food with authenticity is one of them.
    [Show full text]
  • KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
    The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc.
    [Show full text]
  • Chef's Specialties Appetizer Entrée
    Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab
    [Show full text]
  • It Is Cabbage Season! Sweet & Sour Relish UCCE Master Food Preservers of El Dorado County
    UCCE Master Food Preservers of El Dorado County 311 Fair Lane, Placerville CA 95667 Helpline (530) 621-5506 • Email: [email protected] • Visit us on Facebook! It is cabbage season! Corned beef and cabbage, cabbage rolls, coleslaw, kimchi, German meatloaf (contain sauerkraut!). Ohhhhh, did I say sauerkraut? It is defintily time to be making your sauerkraut for 2017. Prices are at their lowest this month and before St. Patrick's Day. But, sauerkraut is not the only fun recipe to consider canning while cabbage prices are low. Preserving seasonal produce is the ulitmate in home food preserving. Whether you grow your own winter vegetables or take advantage of sales in our local supermarkets you are still getting top quality produce for your preserving projects. One of our favorites is this Sweet and Sour Relish containing cabbage, peppers, and apples. This relish is. of course, perfect for hotdogs, brats, or other sausage sandwiches. Let's not forget to add it to your corned beef sandwich after St. Patty's Day! It is also great in a potato salad. Give tuna or egg salad asome zing by adding someof this relish to the mix. The sweet and sour syrup makes a nice addition to a coleslaw dressing. Sweet & Sour Relish Yield: about seven 8 oz. jars 4 cups finely chopped seeded green bell 3 cups cider vinegar pepper 3 cups granulated sugar 3 cups chopped, cored peeled tart apples 1 tsp mustard seeds 2 cups chopped cabbage 1 red chili pepper, finely chopped 1 cup finely chopped seeded sweet banana (optional) peppers 2 Tbsp salt In a large glass or stainless steel bowl, combine green peppers, apples, cabbage, banana peppers and salt.
    [Show full text]
  • Entrees: Sides
    Entrees: 1/3lb. WOW burger...................................$4.75 1/3lb. hamburger seasoned with a special seasoning blend; topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo. Add cheese for $0.50 Add bacon for $0.75 Add grilled peppers and/or mushrooms for $0.25 Steak & Cheese Sub...............................$5.75 Grilled steak with green peppers and onions topped with melted mozzarella cheese on a hoagie roll. Sausage Dog...........................................$3.25 1/4lb. smoked sausage topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Hot Dog.....................................................$3.00 All-beef hot dog topped with your choice of onion, relish, ketchup, mustard, and/or mayo. Corn Dog..................................................$2.50 State Fair honey-flavored breaded hot dog. Chicken Breast Chunks...........................$4.50 6 chunks of breaded chicken breast meat; served with BBQ, honey mustard, or Ranch sauce. Grilled Chicken Sandwich.........................$5.00 Chopped chicken breast grilled and topped with your choice of lettuce, tomato, onion, pickle, ketchup, mustard, and/or mayo on a hoagie roll. Sides: Mozzarella Sticks.....................................$4.00 5 breaded mozzarella sticks served with marinara sauce or ranch dressing. Nachos......................................................$3.75 Tortilla chips topped with your choice of chili (no beans), cheese, and jalapenos. Onion Rings..............................................$3.75 10 rings of minced onion breaded and deep-fried. Jalapeno Poppers.....................................$3.75 5 breaded jalapeno slices stuffed with cheddar cheese served with marinara sauce or ranch dressing. Side Salad………........................................$3.50 Tomatoes, carrots, onions, & cucumbers on a bed of lettuce. Served with choice of dressing: French, Italian, 1000 Island or Ranch French fries..............................................$3.75 1/2lb.
    [Show full text]
  • Foodie-2019.Pdf
    I’M A FOODIE A GUIDE FOR FOODIES / 02 - CONTENTS & MAD ABOUT MOD-SIN / Passion Made Possible MAD ABOUT Singapore is much more than the sum of its numerous attractions. It’s constantly evolving, reinventing, and reimagining itself, MOD-SIN with people who are passionate about creating new possibilities. Coined by Chef Willin Low of Relish by Wild Rocket, Mod-Sin refers to modern Singaporean cuisine that fuses innovative cooking techniques It’s where foodies, explorers, collectors, and new flavours with traditional local favourites. From Rendang Oxtail action seekers, culture shapers, and socialisers meet – and new experiences are Pappardelle to Bak Chor Mee Grilled Cheese, there’s plenty of unique created every day. flavours for you to savour. Here are some foodie favourites. Don’t stop at finding out what you can do when you visit. Let our Passion Ambassadors show you what you can be when you’re here. Because we’re more than just a destination. We’re where passion is CHEF HAN LIGUANG made possible. OF RESTAURANT LABYRINTH Q: What is the concept of Labyrinth? A: “The idea of Labyrinth is to basically take diners on a journey, as well as show then Singapore over a WHERE FOODIES MEET. 3-hour gastronomical adventure in the restaurant itself. Labyrinth was born out of my passion for cooking. I was not a chef or rather I was not a conventional chef. I was Every meal is a chance to indulge in previously a banker. Back in my university days, when something different, in new atmospheres, I was studying in London, I loved cooking and cooking Image credits:Xiao Ya Tou transports me to a very different dimension, where I am and in new ways.
    [Show full text]
  • Best Desserts in São Paulo"
    "Best Desserts in São Paulo" Erstellt von : Cityseeker 7 Vorgemerkte Orte Le Botteghe di Leonardo "Gelato Magic" A gelato made from the best in class ingredients is what you will find at the Le Botteghe Di Leonardo in Sao Paulo. This café and ice cream parlor is a nice place for people to enjoy these icy cold and creamy gelatos in so many different flavors. They pride themselves in their coffee and chocolate flavored ice cream as they are made with the top quality beans by JESHOOTS-com and superior ingredients. They also have ice cream cakes, biscuit gelatos, and other delightful preparations. +55 11 2528 2000 www.lebotteghedileonard contato@lebotteghedileon 42 Rua Oscar Freire, o.com.br/ ardo.com.br São Paulo Bacio di Latte "Authentic Italian Gelateria" What was originally a business plan for their hometown of Milan is today a flourishing enterprise on Oscar Freire. At this shop you can sample a variety of gelato flavors like the familiar fruit and nut varieties, or indulge in adventurous combinations like Stracciatella and Chili Belgian Chocolate. The array of flavors are made from the choicest, locally- by JESHOOTS-com sourced ingredients, seasonal fruits and organic sugar. Traditional techniques coupled with ancestral recipes help bring authentic tastes of Italy to Brazil. +55 11 3062 0819 www.baciodilatte.com.br/ [email protected] Rua Oscar Freire 136, São Paulo Maria Brigadeiro "Brigs, Brigs & More Brigs" Dedicated wholly to the Brazilian dessert, brigadeiro, Maria Brigadeiro is located in Pinheiros neighborhood of São Paulo. Established in 2007 by gourmet baker Juliana Motter, the store takes large and small orders for many different varieties of the confection.
    [Show full text]
  • Brazilian Companies Bring Tropical Flavors and Healthy Products to the Sweets and Snacks Expo
    Brazilian companies bring tropical flavors and healthy products to the Sweets and Snacks Expo Traditional suppliers of confectionery and snacks to the USA, the industry has invested in innovation to satisfy the particular American palate Present in the US market for more than four decades, the Brazilian confectionery, snacks and biscuits industry arrives with a renewed range of products at the Sweets and Snacks Expo (SNS), in Chicago. The sector is already reaping good results from its significant investments in healthier products and typically Brazilian ingredients. This new range of products is being offered in addition to the traditional sweets and snacks portfolio that is already well established in the American market. Ten companies will participate at SNS, from 22 to 24 May, and will be located in the Brasil Pavilion, West Hall Stand 1861, organized by ABICAB (The Brazilian Cocoa, Chocolates, Peanuts, Candies and Byproducts Industry Association) in partnership with Apex-Brasil (Brazilian Trade and Investment Promotion Agency). After great results in 2017 and at ISM, the largest confectionery and snacks fair in the world, held in January of this year, in Germany, the Brazilian industry aims to keep up the momentum. In Germany this year, companies closed more than double the sales compared to that of 2017. In 2017, Brazil’s confectionery exports to the US increased by 4% in value, countering recent trends in the market. “The Brazilian industry has been investing in automation and technology, as well as innovative sweets and snacks production, and this combination is contributing to the increase in exports to traditional markets, such as the United States and Europe, as well as opening new markets”, says Ubiracy Fonseca, President of ABICAB.
    [Show full text]
  • Intercontinental São Paulo Al Santos, 1123 | Jardins, São Paulo | Brasil, 01419-001 Go To
    MENUS INTRODUINTRODUTIOTIONN | COFFEE BREAKSEAKS | BREAKFASEAKFASTT | LLUNUNCCH & DINNDINNEER | BRUNCBRUNCH | WORKINING LUNLUNCCH | cocKtaiTAIL | LUNLUNCCH BOX | BEVEragRAGESES InterContinental São Paulo Al Santos, 1123 | Jardins, São Paulo | Brasil, 01419-001 Go to www.intercontinental.com/meetings or click here to contact us INTRODUCTION KEY Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee Local Origins breaks and dinners. Signature dishes and provincial recipes that are inspired by the Our Local Origins dishes, for instance, offer signature and provincial destination, including dishes that showcase some of the finest recipes that are inspired by the destination, including dishes that seasonal ingredients of the area. showcase some of the finest seasonal ingredients of the area. Whereas our World Kitchen recipes leverage our global know-how World Kitchen by drawing on the experience of our chefs to offer a collection of Authentically prepared classic and contemporary dishes from authentically prepared classic and contemporary dishes from around the around the world that leverage our global know-how. world. For all of our menus, we source ingredients locally where possible, with Light the emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. Prices valid for 2013. Please consult prices for 2014 with our Events Coordinators INTRODUTION | COFFEE BREAKS | BREAKFAST | LUNCH & DINNER | BRUNCH | cocKtaiL | LUNCH BOX | BEVEragES COFFEE BREAKS All Menus must be chosen at least 72 hour prior the event.
    [Show full text]