DOCSLIB.ORG

Nibbles Quesadillas Tostadas Sides Puddings Tacos

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nibbles Quesadillas Tostadas Sides Puddings Tacos NIBBLES THREE SALSAS AND TOTOPOS (vg) £3.80 GUACAMOLE AND TOTOPOS (vg) £7.50 BOTANA (v) £9.80 guacamole, salsa, refried beans, crumbly cheese, totopos QUESADILLAS AL PASTOR PORK QUESADILLA £3.90 STEAK QUESADILLA £4.60 MEXICAN CHORIZO QUESADILLA £3.90 GARLIC MUSHROOM QUESADILLA (v) £4.60 ORGANIC PRAWN QUESADILLA £5.20 CHIPOTLE SALSA QUESADILLA (v) £3.60 TOSTADAS BLACK BEAN TOSTADA (v) £3.90 TUNA TOSTADA £9.20 refry beans, roasted tomato salsa, crumbly sliced raw tuna, guacamole, chipotle cheese mayonnaise, crispy onions CHICKEN TOSTADA £7.50 CLASSIC CEVICHE TOSTADA £8.80 shredded chicken, guacamole, chipotle lime 'cooked' pollack, guacamole, tomato, mayonnaise, lettuce, radish, crumbly cheese jalapeño, onion SIDES SALAD WEDGE (v) £5.70 CORN (v) £3.50 iceberg lettuce, creamy avocado herb 1/2 cob, mayonnaise, crumbly cheese, dressing, aged cheese, pomegranate seeds chipotle powder FRIED RIPE PLANTAIN WITH CREMA (v) £3.60 AVOCADO (vg) £3.90 diced avocado, lime, onion, coriander PUDDINGS CHURROS WITH CAJETA (v) £4.50 FRIED RIPE PLANTAIN WITH CAJETA (v) £6.80 vanilla ice cream, toasted almonds TRES LECHES CAKE £5.50 sponge cake soaked in three kinds of milk SUPER DUPER SCOOPER (v) £5.90 (evaporated, condensed and heavy milk), 2 scoops vanilla ice cream, toasted strawberries, cajeta almonds, cajeta, chocolate sauces We use free-range chicken, line-caught fish, organic prawns and our pork and steak always locally farmed. Our kitchen processes allergens, if you are allergic please check with the wait staff before ordering. All prices include 20% VAT. A discretionary service charge of 12.5% will be added to bills. TACOS for lettuce leaves instead of tortillas, ask for naked tacos STEAK TACOS £9.60 ROADSIDE CHICKEN TACOS £9.40 grilled steak, browned cheese, avocado charcoal grilled chicken, scotch bonnet cream, pasilla salsa, pico de gallo mayonnaise, lettuce, tomatillo àrbol salsa, refry beans FISH TACOS £10.6 cod deep fried in cider batter, chipotle MILANESA TACOS £9.70 mayonnaise, avocado cream, shredded fried breaded chicken breast, chipotle cabbage, pico de gallo mayonnaise, browned cheese, pickled scotch bonnet, pico de gallo, refry beans ORGANIC PRAWN TACOS £11.30 griddled prawns, garlic, sweet pico de gallo, PLANTAIN TACOS (v) £7.90 guacamole, crispy carrot, chipotle salsa fried plantain, refry beans, crema, aged cheese, chipotle salsa, fried green chile AL PASTOR TACOS £8.80 charcoal grilled pork, grilled pineapple, GREEN CHILE AND POTATO TACOS (v) £7.70 chipotle salsa, onion, coriander roasted green chile, potato, fried onion, crema, chipotle salsa, aged cheese, refry CARNITAS TACOS £8.90 beans shredded slow cooked pork, salsa verde, pickled jalapeño, onion, coriander AUBERGINE HALLOUMI TACO (v) £7.70 aubergine, refry beans, spring onion, PANCITA TACOS £7.75 halloumi, spicy pomegranate molasses, slow roasted pork belly, refry, smoky buffalo pomegranate seeds, chipotle puree sauce, pickle jalapeño, onion POTATO CRISPY TACOS (v) £7.90 ROLLED CHEESE TACOS £7.90 fried folded tortillas filled with potato and browned cheese rolled around house-made cheese, tomatillo salsa, crema, onion mexican chorizo or mushroom (v), roasted tomato salsa, coriander, onion CAMPECHANO TACOS £10.20 grilled steak, potato, Spanish style chorizo, roasted jalapeno, salsa verde We use free-range chicken, line-caught fish, organic prawns and our pork and steak always locally farmed. Our kitchen processes allergens, if you are allergic please check with the wait staff before ordering. All prices include 20% VAT. A discretionary service charge of 12.5% will be added to bills..
Load more

Recommended publications
  • Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
    Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de
    [Show full text]
  • Nutritional Information
    BakersDriveThru.com Nutritional Information LEGEND Vegetarian Item Cholesterol (mg) Cholesterol Sodium (mg) (g) Protein Vitamin A Calories from Fat Calories Fat (g) Total Fat (g) Saturated Fat (g) Trans (g) Carbohydrates Fiber (g) Dietary Sugars (g) Vitamin C Calcium Iron American Kitchen Boca® Burger 510 230 27g 9g 0g 45mg 1230mg 46g 7g 10g 25g 8% 10% 2% 20% Chicken Sandwich - Caribbean 450 200 23g 5g 0g 55mg 980mg 44g 2g 16g 17g 15% 15% 4% 10% Chicken Sandwich - Grilled 460 220 24g 5g 0g 60mg 1080mg 41g 3g 10g 21g 8% 15% 4% 15% Chicken Sandwich - Monterey 410 170 18g 8g 0g 65mg 1150mg 36g 2g 7g 26g 15% 35% 25% 15% Chicken Sandwich - Teriyaki 470 210 24g 5g 0g 55mg 1310mg 44g 3g 12g 20g 8% 15% 4% 15% Double Baker 760 430 49g 21g 1g 150mg 1390mg 37g 2g 10g 42g 8% 10% 6% 25% Grilled Cheese Sandwich 510 300 35g 15g 0g 55mg 1120mg 35g 2g 6g 18g 2% 4% 2% 10% Monterey Double 730 420 47g 20g 0.5g 140mg 1040mg 36g 2g 8g 40g 20% 30% 45% 25% Onion Burger 480 220 25g 12g 0.5g 95mg 770mg 34g 1g 6g 31g 0% 8% 4% 20% Plain Hamburger 270 90 10g 3.5g 0g 35mg 300mg 30g 1g 4g 15g 0% 4% 4% 15% Single Baker 400 190 21g 6g 0g 50mg 500mg 35g 2g 8g 15g 8% 10% 4% 15% Single Baker w/ Cheese 500 270 30g 12g 0g 75mg 920mg 36g 2g 9g 21g 8% 10% 4% 15% In the breakfast and meals sections, the low and high options reflect minimum and maximum caloric values for possible combinations.
    [Show full text]
  • 603.760.2157 F: 603.760.2807 [email protected]
    Our food is prepared fresh daily with only the finest ingredients. Our sauces are made from scratch using our own special recipes. From mild to hot we make it to suit your taste. We at Casa Tequila want to thank you for your patronage. 620 Lafeyette Road | Seabrook, NH T: 603.760.2157 F: 603.760.2807 [email protected] Monday-Thursday 11am - 10pm Friday & Saturday 11am - 11pm Sunday 11:00am - 10:00pm 54141_Tequilla_Casa.indd 1 9/21/15 11:34 AM APPETIZERS BEVERAGES DIPS Bean Dip . $5 .50 $2 .75 SOFT DRINKS Guacamole Dip . $4 .75 Milk Root Beer Cheese Dip . $4 .75 Tomato Coca-Cola Queso Fundido (chorizo & cheese) . $6 .50 Espinaca Dip . $6 .50 Orange Juice Diet Coke Pineapple Orange NACHOS Apple Sprite Cheese Nachos . $6 .50 Cranberry Dr . Pepper Bean Nachos . $6 .75 Grapefruit Ginger Ale Beef Nachos (Shredded chicken, ground beef, Beef Tips) . $7 .50 Dasani Lemonade Chicken Nachos (shredded) . $7 .50 *Free refills on soda only Iced Tea Grilled Chicken . $10 .50 Grilled Steak . $10 .50 Raspberry Iced Tea Grilled Shrimp . $12 .50 $2 .00 Mexican Sprite Papa Nachos . $8 .50 Hot Tea Glass bottle sweetened with sugar cane . (Waffle fries, beans, chorizo & cheese) Coffee Mexican Coca-Cola Casa Tequila Nachos . $10 .00 Glass bottle sweetened with sugar cane . (Pork, beans, cheese & pico de gallo) Fajita Nachos . $13 .00 (Grilled chicken or steak, grilled peppers, onions & cheese) Garlic Chicken Nachos . $8 .50 CHILDREN’S PLATE (Shredded chicken & cheese with special garlic sauce) Garlic Shrimp Nachos . $13 .00 Served to children under 12 only (no substitutions) (Grilled shrimp and cheese with special garlic sauce) Kids Drinks $1 .50 Chori Nachos .
    [Show full text]
  • A Mexican Food Fiesta in North Park!
    Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions.
    [Show full text]
  • Special Events
    SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required.
    [Show full text]
  • Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
    EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya
    [Show full text]
  • La Cajeta, Un Dulce De Leche De Cabra
    Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1).
    [Show full text]
  • Winter Citrus
    JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre .
    [Show full text]
  • APPETIZERS Guacamole FRESH TABLESIDE GUACAMOLE Prepared Just the Way You Like It — with Fresh Avocados, Spicy Serrano Chiles and a Special Blend of Herbs and Spices
    FRESH TABLESIDE APPETIZERS GUACAMOLE FRESH TABLESIDE GUACAMOLE Prepared just the way you like it — with fresh avocados, spicy serrano chiles and a special blend of herbs and spices. 11.50 CRISPY FLAUTAS Four crispy flour tortillas filled with grilled chicken and jack cheese. Topped with cotija cheese, crema fresca, pico de gallo. With jalapeño jelly and red pepper dip. 10.00 LOADED TOSTADA CHEESE QUESADILLA NACHOS Grilled with a hint of jalapeño butter until crisp and golden brown with pico de gallo, salsa picante, guacamole and sour cream. 12.00 Grilled Chicken add 1.00 • Grilled Steak* add 2.00 LOADED TOSTADA NACHOS Individually topped tostadas loaded with pork-chorizo, refried beans, salsa picante, tomatillo sauce and warm melted cheese. Topped with marinated red onions and cotija cheese. 10.50 MEXICAN BUFFALO WINGS 10 wings with our Mexican twist on a classic favorite served buffalo-style with ranch dip.11.00 BACON-WRAPPED SHRIMP Four large grilled shrimp wrapped in roasted pasilla chiles, manchego cheese and bacon. 13.75 QUESO DIP Two cheese blend, pico de gallo, roasted pasilla peppers BACON-WRAPPED SHRIMP and cilantro. Served with warm tortilla chips. 8.00 Carnitas add 1.00 NACHOS SUPREMOS Chicken on a mound of warm chips, melted cheese, refried beans and guajillo chile sauce topped with fresh jalapeños, tomatoes, green onions and guacamole. 12.00 Steak* add 2.00 GRANDE FIESTA PLATTER • Buffalo Tenders or Wings • Crispy Flautas • Nachos Supremos • Cheese Quesadilla PLATTER Served with guacamole and dipping sauces. 18.00 GRANDE FIESTA FIESTA MARKET SALAD Spring mix, cucumbers, tomatoes, roasted almonds SOUP & SALADS and raisins tossed in serrano-grape vinaigrette.
    [Show full text]
  • SPECIALTIES All Dinners Come with Your Choice of Two Sides
    SPECIALTIES All dinners come with your choice of two sides. FAJITAS 13.99 FAJITA BEEF NACHOS GUISO ESPECIAL HOUSE KRISTINS TACOS SINGLE 14.99 DOUBLE 28.99 PECINA’S SPECIAL 17.99 All items served with your choice of two sides. SINGLE SHRIMP 16.49 • First Round: One taco of your choice served with guacamole and sour cream DOUBLE SHRIMP 29.99 LUPE’S TACOS KRISTINS PORK TACOS • Second Round: Our parrilla chicken breast topped SINGLE COMBO WITH SHRIMP 15.99 CHICO - 1 11.99 2 13.99 with onions, peppers, and cheese. Served with a mini CHICO - 1 11.99 GRANDE - 2 13.99 GRANDE - DOUBLE COMBO WITH SHRIMP 28.99 quesadilla and a enchilada of your choice. ALEX TACO’S 14.99 14.99 CHORIZO EGG & CHEESE TACO ALFREDOS SPECIAL SEAFOOD FIESTA PLATTER CHICO - 1 11.99 GRANDE - 2 13.99 1 FRIED PEPPERS & ONIONS 8.99 DELUXE NACHOS Our Alfredo’s Special comes with a taco of your CHICO - 11.99 GRANDE - 2 13.99 choice with guacamole, two hand rolled enchiladas, 9.99 TONY’S FRIED TACOS GROUND BEEF and a homemade tamale. HUEVOS RANCHEROS SHREDDED BEEF SHRIMP TACOS 10.99 ADD CHORIZO 1.50 CHICO - 1 11.99 GRANDE - 2 13.99 CHICKEN OR BEEF NACHOS SHREDDED CHICKEN 11.49 GUISO VERDE 13.49 CHICO - 1 11.99 GRANDE - 2 13.99 PARRILLA CHICKEN 13.99 CHEESE OR BEAN & DELUXE FAJITA NACHOS CHILE RELLENO 13.49 MEXICAN STREET TACOS CHEESE NACHOS FAJITA BEEF CHICO - 1 11.99 GRANDE - 2 13.99 ADD AN EGG FOR .99! CHEESE 8.99 BEAN AND CHEESE 9.99 FAJITA CHICKEN 12.49 CARNE ASADA STEAK 13.99 ADD AN EGG FOR .99! FAJITA CHICKEN BREAST 13.99 FAJITA CHICKEN MEAT 13.99 SMOTHERED PORK 13.99 All items served with your choice of two sides ALFREDO’S CHICKEN WRAP 11.99 CHICKEN TORTILLA SOUP 9.99 AMIGO DINNER 11.99 JENNIFER AVOCADO CHOOSE YOUR ITEM: ENCHILADAS - Bowl - 10” Large Flour Tortilla - Salad All items served with your choice of two sides.
    [Show full text]
  • Sample Menus
    Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings.
    [Show full text]
  • Los Dulces Regionales, Tradición, Costumbre E Identidad Mexiquense
    LOS DULCES REGIONALES, TRADICIÓN, COSTUMBRE E IDENTIDAD MEXIQUENSE LIC. JAIME CASTRO RESENDIZ CRONISTA DEL PLANTEL CUAUHTÈMOC LIC. NORMA GONZÁLEZ PAREDES CRONISTA DEL CENTRO UNIVERSITARIO UAEM TEXCOCO. En México al decir “DULCE” se abarca un universo de sensaciones y de productos y se hace referencia a una amplia gama de fenómenos que van desde la naturaleza a la cultura, de las frutas a los postres pasando por obras de la literatura, musicales, refranes populares cuentos y leyendas las cuales nos incitan a comer una deliciosa golosina tradicional, (Reyes:1990) Al hablar de la historia del hombre, se debe de hablar de la cultura, de lugares, costumbres y tradiciones, así como también del arte culinario el gusto por el dulce no sólo de los indígenas de la época prehispánica quienes generaron un amor por la naturaleza la cual se vio reflejada de una manera importante en el desarrollo cultural en todos los ámbitos de su vida, logrando inclusive organizar un calendario de fiestas y costumbres que regían sus vidas y he incluso su alimentación ya que para ellos los dioses que regulaban sus hábitos culinarios. Por eso es importante resaltar que la aparición de la cultura del dulce en México es históricamente trascendental, para consolidar la identidad nacional y regional, ya que se definen sus rasgos más característicos que le dan un toque especial, y se tiene un gusto privilegiado por el supuesto de que sabemos que a través del dulce se estimula el sabor y el colorido de los dulces tradicionales. La presencia del dulce antes de la llegada de los españoles ya era un acierto ya que la miel silvestre, de la caña del maíz y del maguey, el mezquite y la tuna fueron sin lugar a duda la fuente de dulce más importante entre los indígenas.
    [Show full text]