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food menu movenpick.com Daily Paella Valenciana - 1 or 2 Pax Spanish Rice Dish containing Chicken, Mixed Seafood, Pork 1,200 Chorizo, Saffron Rice, Mixed Peppers and Garden peas Pita Bread 3 pc 300 Platos Fríos / Cold Dishes Atún en Aguacate 750 Seared Tuna on marinated Avocado Grissini con Jamón de Parma 950 Grissini with Parma Ham and Melon Plato de la Mesa 1,450 Selection of marinated Vegetables, Ham, Salami and Cheese, Served with Onion Jam, Fig Chutney and Bread Boquerones 600 White Anchovies served in Vinegar Pulpo a la Gallega 600 Galician-style Octopus dressed in Olive Oil Aceitunas 500 Marinated Black and Green Olives Espinacas con Garbanzos 600 Spinach and Chickpea Salad with Crispy Bread Nachos 750 Nachos served with Salsa and Guacamole Platos Calientes / Hot Dishes Hummus con Pincho de Cordero y Pan de Pita 700 Hummus with Lamb skewer and Pita Bread Tostadas de Pollo 700 Chicken Tostada with Roasted Peppers and Sesame Cheddar Pinchos Morunos 700 Spicy Pork Skewers served with a Refreshing Apple Tzatziki Shellfish Fish Dairy Peanuts Eggs Gluten All prices are in Kenya Shillings, inclusive of VAT, service charge and catering levy. Alas de Pollo Mambo 700 Succulent Glazed Spicy Chicken Wings with Tangy Coriander Sauce Croquetas de Jamon 600 Potato Ham Croquettes Pescado Frito Mixto 1,100 Mixed Fried Seafood served with Lemon Mayo Tortillitas de Camarones 950 Andalusian Battered Prawn fritters Coca Catalana 600 Cheesy Bread with Tomatoes & Mushrooms Bolas de Queso y Arroz 600 Mexican Cheese and Rice Balls with Tomato Salsa Patatas Bravas 500 Diced fried Potato served with Tomato Salsa and Aioli Pequeña Hamburguesa de Frijol 950 Mini Bean Burgers with Curry Mayo Espinacas y queso samosa 600 Spinach and Feta Samosas Champinones al Ajillo 650 Sautéed Garlic Mushrooms Postres / Desserts Crema Catalana 600 Spanish Version of Crème Brule, Custard Crème with Caramel Pastel de Nata 700 Cinnamon Flavored Custard Tart Churros 600 Fried Choux Pastry Fingers, served with Chocolate and Caramel Sauce Tarta de Santiago 700 Almond Cake Shellfish Fish Dairy Peanuts Eggs Gluten All prices are in Kenya Shillings, inclusive of VAT, service charge and catering levy..

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PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN.
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The Liberty Champion, Volume 15, Issue 1)
Scholars Crossing 1997 -- 1998 Liberty University School Newspaper 8-26-1997 08-26-97 (The Liberty Champion, Volume 15, Issue 1) Follow this and additional works at: https://digitalcommons.liberty.edu/paper_97_98 Recommended Citation "08-26-97 (The Liberty Champion, Volume 15, Issue 1)" (1997). 1997 -- 1998. 1. https://digitalcommons.liberty.edu/paper_97_98/1 This Article is brought to you for free and open access by the Liberty University School Newspaper at Scholars Crossing. It has been accepted for inclusion in 1997 -- 1998 by an authorized administrator of Scholars Crossing. For more information, please contact [email protected]. Life . Review of summer missions trips Sports: Liberty fall sports previews Liberty University, Lynchburg, Va. Tuesday, August 26, 1997 Vol. 15, No. 1 CHANGING OF THE GUARD Borek is faced with the significant task of meeting cation in a Christian environment," Borek said. SACS educational and financial requirements. "There are some things that other institutions will New President After being put on a one-year probation by SACS, be able to do better than Liberty University. But LU has until September 15, to turn in reports. our academic progress (will be)... number one or defines higher Next, a Visiting Committee will visit the campus in well know why it's not." October to assess the institution and where it There have been numerous meetings with the education in a stands in respect to their recommendations. faculty and staff in order to gather input and then Finally, a decision will be given in December per develop and implement a balanced budget, to Christian taining to LU's academic status.
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Our Appetizers Create Your Own Pizza
ORDER ONLINE FOR OUR BEST DEALS! OUR FRESH SALADS OUR FRESH CALZONES OUR APPETIZERS All our salads start with crisp, fresh chopped mixed greens. Cristy’s partners with local farmers to include Take your pizza, fold it over, and enjoy it! Our delicious pizza turnovers: locally grown produce when seasonally available. a small pizza dough, sweet & tangy tomato sauce, provolone, and your choice of fillings. Brushed with our special garlic butter and parmesan sauce. Baked to perfection! CLUCKERS 6.95 NIBBLERZ 6.95 (10PC) Pizza Nibblerz Enough to make the most hungry of Pizza, one small bite at a time. Your GRILLED CHICKEN HOUSE SALAD patrons full. Over one-half pound of choice of either pepperoni or just CRISTY’S CREATE YOUR OWN VEGGIE 7.75 Straight from the heart of our kitchen. boneless chicken bites, breaded and cheese rolled into bite-sized morsels FOUR CHEESE SALAD 7.95 Choose from your favorite pizza Hey, just because it’s full of greens Tomato, bacon and provolone cheese CLASSIC 7.75 baked served with ranch, blue brushed with our special garlic butter House Salad toppings doesn’t mean it can’t be enjoyed GARLIC BREAD 3.95 Grilled to perfection chicken breast with croutons and your choice of Keep your classic Cristy’s Pizza tight cheese, BBQ, hot sauce, or honey and parmesan sauce and served like a calzone! Provolone, tomato, Nine inches of beautiful Italian roll sitting atop a bed of tomato, cucumber, dressing on the side. and all to yourself! Provolone, ham, 1 Filling 6.25 dijon dipping sauce.
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PB 80–91–1 Winter 1991 Vol. 4, No. 1
Special Warfare The Professional Bulletin of the John F. Kennedy Special Warfare Center and School Civil Affairs PB 80–91–1 Winter 1991 Vol. 4, No. 1 From the Commandant Special Warfare In contemporary military activities, one of the pri- and reserve, under the Army Civil Affairs and mary considerations for commanders and their sol- PSYOP Command. diers is the importance of the civilian population to In 1992, new tables of organization and equipment the success of their operations. for Civil Affairs foreign-internal-defense and uncon- This is true whether we are trying to mobilize ventional-warfare battalions will provide detach- local public support for operations in low-intensity ments more precisely tailored for the various CA conflict or minimizing civilian interference in con- missions in LIC. These FID/UW battalions will be ventional operations. reserve component; the one active battalion will The awareness of the role of the civilian populace remain a general-support battalion, and we will has brought increased emphasis and much-deserved need to harmonize AC and RC capabilities into our recognition to the military forces organized and doctrine as well as our organizational and opera- trained to work in civil-military matters — Civil tional concepts. Affairs. In addition to its reserve Civil Affairs Branch, the CA is invaluable at all levels of conflict, whether Army two years ago added Functional Area 39 to assisting special-operations or conventional forces. give active-duty CA and PSYOP officers specific CA civic-assessment teams can assist operations training, career management and repetitive assign- planning by providing a picture of the cultural envi- ments.
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The Columbian Exchange: a History of Disease, Food, and Ideas
Journal of Economic Perspectives—Volume 24, Number 2—Spring 2010—Pages 163–188 The Columbian Exchange: A History of Disease, Food, and Ideas Nathan Nunn and Nancy Qian he Columbian Exchange refers to the exchange of diseases, ideas, food crops, and populations between the New World and the Old World T following the voyage to the Americas by Christo Christopher pher Columbus in 1492. The Old World—by which we mean not just Europe, but the entire Eastern Hemisphere—gained from the Columbian Exchange in a number of ways. Discov-Discov- eries of new supplies of metals are perhaps the best known. But the Old World also gained new staple crops, such as potatoes, sweet potatoes, maize, and cassava. Less calorie-intensive foods, such as tomatoes, chili peppers, cacao, peanuts, and pineap pineap-- ples were also introduced, and are now culinary centerpieces in many Old World countries, namely Italy, Greece, and other Mediterranean countries (tomatoes), India and Korea (chili peppers), Hungary (paprika, made from chili peppers), and Malaysia and Thailand (chili peppers, peanuts, and pineapples). Tobacco, another New World crop, was so universally adopted that it came to be used as a substitute for currency in many parts of the world. The exchange also drastically increased the availability of many Old World crops, such as sugar and coffee, which were particularly well-suited for the soils of the New World. The exchange not only brought gains, but also losses. European contact enabled the transmission of diseases to previously isolated communities, which ■ Nathan Nunn is an Assistant Professor of Economics, Harvard University, Cambridge, Massachusetts.
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May COCA NEWSLETTER 2020
Recipe: Beetroot and Lockdown Life Blue cheese Pastry Experiencing lockdown during this pandemic on Ingredients: our farm, in the middle of nature is the best place 200g of boiled Beetroots to be. Crops are growing, our Welsh Black 150g of Blue Cheese Suckler cows are giving birth and ducks are Premade Puff Pastry Your May 1 egg for glazing being hatched from an incubator (adopting the Instructions: grandchildren as parents following them 1. Boil the beetroots and cut into rounds and everywhere). However, we still miss the close COCA Newsletter cut cheese into 1cm cubes. connection with friends, visits to The Royal 2. Pre-heat oven - electric 180 degrees, George and listening to the ukulele band with brought to you by the ESC volunteers Marta and Mireia gas oven 7. and WWOOF volunteer Izzy. 3. Roll out pastry, cut in half. the volunteers. Vegetables in the field have 4. Place the beetroot on one half of the been slow growing because of the dry weather, pastry. Leaving a 1.5cm border. Add but we are committed to continuously providing cheese on top of the beetroots. 5. Cut the other half of the pastry into good food to our members. horizontal 1cm spaced cuts. Leave 1.5cm border. Place this half of pastry onto the other and close off the edges. 6. Whisk egg and cover over the top. Then cook for 15/20 mins until the pastry is golden. Pictured here are the girls and Tilly and Billy. We spent a morning planting 25 different kinds of ancient corn, supplied to us from the IBERS department of Aberystwyth University.
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Горячие Блюда / Main Courses
/ restourant Baku Холодный борщ 220 Cold borsch 290.00 Классический холодный борщ с отварным языком и перепелиным яйцом / Сlassic borsch with boiled tongue and quail egg Овдух / Ovdukh 220 210.00 Xолодный азербайджанский суп из айрана, свежих огурцов, базилика, красного и зелёного лука / Cold azeri soup made of airan, fresh cucumbers, basil, red and green onion Окрошка / Okroshka 350/30 290.00 Долма летнего сезона 450/1 Summer dolma 550.00 Бакинские баклажаны, помидоры, перец «Ласточка», фаршированные нежным фаршем из баранины и говядины с зеленью Azeri aubergines, tomatoes, paprika, s t u ff e d w i t h m i n c e d m u t t o n a n d v e a l Зелёный салат с сыром маскарпоне и свежей клубникой 210/1 Green salad with mascarpone 320.00 cheese and fresh strawberries Жаренный молодой картофель с вешенками и зеленью / Fried potatoes with oyster mushrooms and greens 320/40/30 310.00 Летнее предложение / Summer menu Клубника со сливками 130/30/1 Strawberries and cream 250.00 Томаты и моцарелла 100/100 Tomatoes and mozzarella 390.00 Клубничный суп с ванильным 250/30/1 Пеппероната 280/1 мороженным / Strawberry soup with vanilla ice cream 290.00 Pepperonata 490.00 Сицилианское овощное рагу с базиликом и соусом неаполитано / Sicilian vegetable stew with basil cream sauce and neapolitano Лимонад / Lemonade Базилик 1000 Basil 600.00 Тархун 1000 Tarragon 600.00 Мята и лайм 1000 Mint and lime 600.00 Летнее предложение / Summer menu Ассорти из бакинских солений 350 Baku pickles assortment 370.00 Ассорти из зелени 100/30 Assorted greens 290.00 Овощи свежие
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Thank You for Sharing the Flavours of the Mediterranean With
T A P A S TO SHARE “RESERVA PERSONAL” SKIPPER-STYLE ACORN-FED IBERIAN HAM “PATATAS BRAVAS” . with toasted coca bread, garland tomato and 8,00 extra virgin olive oil. 26,00 | ½ Ration: 14,00 SPRING ROLL WITH FRESH TUNA and an aromatic vinaigrette. AIRY, MEDITERRANEAN-STYLE 13,00 “MOLLETE” BREAD with mozzarella bocconcini, tomato purée, TWO-TEXTURED OCTOPUS asparagus and black olive tapenade. with marinara sauce and 6,00 plankton mayonnaise. 12,00 AUBERGINE MILLE-FEUILLE with anchovies marinated in red fruits, escalivada preserve and glazed pear. GARLIC PRAWNS . 8,00 14,00 GLASS OF TRADITIONAL GAZPACHO RED PRAWNS FROM BLANES with shredded crab, strawberries and baked in salt. extra virgin olive oil. 10,00 / 50gr. 5,00 GYOZAS STUFFED RUSSIAN SALAD COCOON with smoked beef ribs. with prawns and crispy liquid olives. 8,00 6,00 SPANISH OMELETTE SAVOURY MACAROONS with Iberian ham. Thank you for sharing with foie gras and green pistachio. 9,00 5,00 the flavours of the Mediterranean with us. SKEWER OF CHICKEN WINGS TOASTED COCA BREAD marinated in our special sauce. We hope to see you soon. with garland tomato and 12,00 extra virgin olive oil. 3,00 MINI COCA PASTRY PIZZA CUBED LOBSTER with “Tou dels Til·lers” cheese, salted CROQUETTES avocado and summer truffle. 8,00 8,00 Some of our dishes may contain allergens. If you suffer an allergy or intolerance please consult your server. Gluten-free bread is available. TAPAS TASTING SESSION SignatureLuxChefs “Reserva Personal” acorn-fed Iberian ham with toasted coca bread, garland tomato and extra virgin olive oil, Aubergine mille-feuille with anchovies marinated in red fruits, Savoury macaroons with foie gras and green pistachio.
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Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
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Parthenope Restaurant, Malta
Parthenope Restaurant UNIQUE ITALIAN CUISINE Comfort, hospitality, courtesy and the preservation of traditions are the main objectives of the Parthenope Restaurant. These words are simple but full of meaning; like the attention and unique service that is offered. Parthenope is the ideal place to appreciate the traditional Italian and Neapolitan cuisine amongst other things. This restaurant offers Italian Cuisine at its very best on the Island, where chefs express their creativity through food, turning a dinner in a dining experience of the highest level. All food is accompanied by the best wines on a mise en place, which reflects the values, style and atmosphere of the place. 15% OFF to students studying at ESE, EC, EF, INLINGUA 25% OFF to our customers during “LUNCH TIME” Free parking at Portomaso all night long STARTER: Bruschetta 3,00 € Grilled bread topped with tomatoes, basil and oregano Bruschetta di bufala 6,00 € Grilled bread topped with tomatoes, basil and buffalo mozzarella Antipasto all’Italiana 14,00 € Parma Ham, Salame, Bresaola, Mozzarella di Bufala, Grana DOP served with fried pizzette Mozzarella in carrozza 12,00 € Deep fried breaded mozzarella with chili tomato sauce Uovo in camicia di pane con Asparagi 10,00 Deep fried breaded egg with Asparagus and pecorino cheese fondue Parmiggiana di Melanzane 8,00 Deep fried eggplants with tomato sauce, mozzarella and basil Cuoppo napoletano 12,00 € Mix of deep fried croquettes, mini arancini and pizza dough, panzerotti SEAFOOD STARTER: Sauté di cozze 12,00 € Fresh mussels
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Food & Beverage
FOOD & BEVERAGE Home Dear Guests, Our intention is to make the time you choose to spend with us as pleasurable as possible. With this in mind we have created a wide range of inspiring menu options and dining packages to delight your guests. With a focus on healthy options; from reviving snacks, tempting treats and refreshing drinks at break times, to more substantial offerings we have created a range of menu options for all occasions. Lighter bites and larger lunches, impressive cocktail receptions, generous buffets and peerless gala dinners all feature in these specially created seasonal packages. We do appreciate that each and every occasion is individual and as such demands special attention, after all every event should be as unique as the guests invited. Executive Chef Pedro Corredor Home CONTENTS BREAKFAST COFFEE BREAKS LUNCH & DINNER BUFFETS LUNCH & DINNER MENUS Continental Breakfast Coffee Breaks à la carte Catalán Buffet Executive Menus American Breakfast Mid Morning Coffee Breaks Spanish Buffet Box Staff Hilton Breakfast Afternoon Coffee Breaks Finger Buffets Healthy Menus Breakfast Boxes Executive Buffets Gala Dinners Hindu Gala Dinner TAPAS COCKTAIL BEVERAGES PACKAGES OPEN BAR Tapas Cocktail Beverage Package 1 Open Bar Beverage Package 2 Wine List Beverage Package 3 Beverage Package 4 Breakfast | Coffee Breaks | Lunch & Dinner Buffets | Lunch & Dinner Menus | Tapas Cocktail | Beverages Options | Open Bar | Nutrition Tips BREAKFAST Home Rightly acknowledged as the most important meal of the day; here at Hilton we take our breakfast offering seriously. Breakfast is no longer just a functional mealtime; it is now an occasion all of its own. We understand that the right start to the day is imperative to ensure maximum performance and with this in mind we offer you a selection of ways to enjoy breakfast; each designed to offer something for differing needs and differing tastes.
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Banquets 2019
Banquets 2019 Carrer des Far 16, 07691 Porto Petro (Santanyí), Mallorca Tel: +34 971 648 286 Fax: +34 971 648 283 www.blauportopetro.com BREAKFAST BREAKFAST PORTO PETRO Coffee, decaffeinated coffee, milk, chocolate and a selection of infusions Selection of juices Variety of pastries Vegetable sticks with dips Seasonal cut fruit Selection of cereals Yoghurts €18.00 per person CONTINENTAL BREAKFAST Coffee, decaffeinated coffee, selection of infusions Selection of juices Variety of pastries Selection of cheese and cold cuts Bread and savoury biscuits €20.00 per person COFFEE BREAKS FORMENTERA Coffee, decaffeinated coffee and infusions Fresh orange juice Still and sparkling water €8.00 per person MENORCA Coffee, decaffeinated coffee and infusions Fresh orange juice Still and sparkling water Selection of pastries €13.00 per person IBIZA Coffee, decaffeinated coffee and infusions Fresh orange juice Still and sparkling water Variety of seasonal fruit Selection of pastries €15.00 per person MENORCA Coffee, decaffeinated coffee and infusions Fresh orange juice Selection of juices and soft drinks Still and sparkling water Selection of pastries Mini ciabattas with different cheeses and cold cuts Variety of seasonal fruit €18.00 per person Smoothies Apple/ celery/ cucumber/ mint 4,00€ p.p Mango/ banana / greek yogurt/ honey / sesame 6,00€ p.p Strawberry/ Soy milk/ plain yogurt / vanilla 5,00€ p.p Pineapple/ Orange juice/ ginger / mint 5,00€ p.p ** Service with a stipulated duration of 30 minutes** (Consult supplements for extensions) THEMED BREAKS
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