Lisbon Marriott Hotel®

Total Page:16

File Type:pdf, Size:1020Kb

Lisbon Marriott Hotel® LISBON MARRIOTT HOTEL® AVENIDA DOS COMBATENTES 45, 1600-042 LISBON, PORTUGAL T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com LET US BRING YOUR SPECIAL DAY TO LIFE AT THE LISBON MARRIOTT H OTEL. OUR EXPERTS WILL GO ABOVE AND BEYOND TO MAKE YOUR VISION, YOUR TASTES, YOUR DREAMS COME TRUE FOR AN UNFORGETTABLE HAPPILY EVER AFTER THAT EXCEEDS EVERY EXPECTATION. LISBON MARRIOTT HOTEL® AVENIDA DOS COMBATENTES 45, 1600-042 LISBON, PORTUGAL T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com YOUR HOTEL WHETHER A TRADITIONAL WEDDING OR A ONE-OF-A-KIND CELEBRATION, LISBON MARRIOTT HOTEL WILL EXCEED EVERY EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED VENDORS, WE OFFER EVERYTHING YOU NEED TO MAKE YOUR BIG DAY AN AFFAIR TO REMEMBER. LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com YOUR REHEARSAL START YOUR WEDDING WEEKEND OFF WITH A POP. TOAST YOUR “I DOs” IN THE PERFECT SETTING AT LISBON MARRIOTT HOTEL. WHETHER A SIT- DOWN DINNER OR A COCKTAIL RECEPTION, OUR PLANNERS WILL CREATE THE FAIRYTALE BEGINNING TO YOUR HAPPILY EVER AFTER. LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com YOUR CEREMONY WHETHER A MORE TRADITIONAL WALK DOWN THE AISLE OR A ONE-OF-A-KIND CEREMONY CREATED BY YOU, CHOOSE OUR SPECTACULAR VENUES ARE THE PERFECT BACKDROP TO YOUR “I DOs.” LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com YOUR RECEPTION EAT, DRINK AND CELEBRATE TO THE FULLEST IN ONE OF OUR BREATHTAKING VENUES. NO MATTER YOUR PREFERENCES, WE WILL TAKE CARE OF EVERYTHING FROM THE MENU TO THE FLOWERS TO THE PLACE CARDS SO THAT YOU CAN TAKE CARE OF THE MEMORIES. LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com YOUR DETAILS WE KNOW THAT YOUR SPECIAL DAY IS IN THE DETAILS, WHICH IS WHY WE OFFER AN ARRAY OF SERVICES, FROM VALET PARKING AND PRIVATE PRE-RECEPTION AREAS TO SPECIALTY LINENS AND EXPERTLY DESIGNED PLACE CARDS, TO ENSURE THAT YOU AND YOUR GUESTS GET A TASTE OF UNFORGETTABLE. LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com HOTEL GALLERY LOBBY GARDEN VIEW EXECUTIVE KING ROOM GARDEN CEREMONY INDIAN CEREMONY GARDEN CEREMONY SIT-DOWN DINNER SIT-DOWN DINNER GARDEN RECEPTION LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com WEDDING PACKAGE I Traditional Portuguese delicacies and flavors with an exquisite presentation. Dazzle your guests with the best of Portugal. 95.00€ PER PERSON CANAPÉS – 30 MINUTES DRINKS PACKAGE CHOOSE 3 OPTIONS Water | Beer | Soft drinks | Selection of fruit juices Alheira croquettes with sweet mustard Red and white wine | Coffee, decaffeinated coffee, tea Miniature prawn rissoles with tartar sauce Scotch quail eggs DIGESTIFS Salt cod fritters with romesco sauce Brandy | Port wine | Whisky Panko-breaded Brie and black plum sauce Watermelon and port wine shot and miniature fruit skewer DESSERT BUFFET Each extra canapé | €3.00 per person Pecan pie with cream and bourbon | Amaretto cheesecake Tapioca pudding with mango and lime | Red fruits panna cotta DRINKS PACKAGE Lemongrass crème brûlée | Spice cake with toffee Water | Sparkling Wine | Gin | Martini | Port and tonic Chocolate chiffon cake with griottes | Apricot and sultanas Red and white wine | Selection of fruit juices streusel with kirsch | Sliced seasonal fruit MENU - 3 DISHES WEDDING CAKE AND SPARKLING WINE STARTER - SELECT ONE Cake type: Almond | Chocolate | Pão de ló (rich sponge cake) Cream of carrot and roast pumpkin soup with orange and Red velvet spices Icing: Whipped cream | Marzipan | Sugar fondant | Naked cake Shrimp wrapped in kataifi pastry with vegetable salad and Filing: Whipped cream with fruit | Chocolate | Lemon cream tartar sauce Sweet egg cream | Passion fruit | Brigadeiro (chocolate fudge) MAIN DISH - SELECT ONE OPEN BAR – 60 MINUTES Semi-cured salt cod confit, Gomes de Sá, stewed fish swim Water | Beer | Gin | Portuguese liqueurs | Soft drinks | Rum bladder and aromatic herbs Selection of fruit juices | Red and white wine | Port wine Veal loin, baked potatoes with São Jorge cheese and stewed Vodka | Whisky mushroom DESSERT - SELECT ONE Red velvet chocolate fondant with sparkling wine and passion fruit ice cream Vanilla pão de ló (rich sponge cake) and sour cherries with sweet egg cream ice cream LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com WEDDING PACKAGE II For those who like to take a risk. A true fusion between the best Portuguese flavors and more exotic ingredients and techniques. 115.00€ PER PERSON CANAPÉS – 30 MINUTES DESSERT - SELECT ONE CHOOSE 4 OPTIONS Raspberry and passion fruit mille-feuille, caramel ice cream Cuttlefish bruschetta with sea mayonnaise and baked banana Smoked mackerel, garlic and watercress aioli with corn bread Abade de Priscos pudding, spiced pineapple carpaccio, lime Mushroom crostini in Madeira wine and thyme sorbet Tandoori chicken skewer Crispy filo pastry with tomato and Brie DRINKS PACKAGE Strawberry shot with Szechuan pepper Water | Beer | Soft drinks | Selection of fruit juices Goat cheese tartlet with aromatic herbs and honey Red and white wine | Coffee, decaffeinated coffee, tea Wraps with beetroot hummus and prawns Each extra canapé | €3.50 per person DIGESTIFS Brandy | Port wine | Whisky DRINKS PACKAGE Water | Sparkling Wine | Gin | Martini | Port and tonic | Red and DESSERT BUFFET white wine | Selection of fruit juices Pecan pie with cream and bourbon | Amaretto cheesecake Tapioca pudding with mango and lime | Red fruits panna cotta MENU - 4 DISHES Lemongrass crème brûlée | Spice cake with toffee STARTER - SELECT ONE Chocolate chiffon cake with griottes | Apricot and sultanas Bivalve broth, crab and codium ravioli streusel with kirsch | Sliced seasonal fruit Veal tartare, rye bread toast, wild sprouts, baked pineapple with honey and cayenne pepper WEDDING CAKE AND SPARKLING WINE Cake type: Almond | Chocolate | Pão de ló (rich sponge cake) FISH DISHES - SELECT ONE Red velvet Salt cod fillet, prawn, spinach, garlic and coriander migas Icing: Whipped cream | Marzipan | Sugar fondant | Naked cake (crumbs), tomato confit, olive and oregano base Filing: Whipped cream with fruit | Chocolate | Lemon cream Lagareiro-style octopus, mashed sweet potatoes with Sweet egg cream | Passion fruit | Brigadeiro (chocolate fudge) coriander and turnip greens OPEN BAR – 60 MINUTES PALATE CLEANSER - SELECT ONE Water | Beer | Gin | Portuguese liqueurs | Soft drinks | Rum Sgroppino Selection of fruit juices | Red and white wine | Port wine Pineapple sorbet with sparkling wine Vodka | Whisky MEAT DISHES - SELECT ONE Roast white veal chunk, wheat and corn semolina, baby vegetables and Madeira sauce Duck leg confit, carrot, cumin and saffron purée, green asparagus and duck gravy with sour cherries and spices LISBON MARRIOTT HOTEL Avenida dos Combatentes 45, 1600-042 Lisbon, Portugal T +351.21723.5400 F +351.21726.4281 LisbonMarriott.com WEDDING PACKAGE III A sophisticated offer for those with an exquisite taste, the finest ingredients with a contemporary twist. 145.00€ PER PERSON CANAPÉS – 60 MINUTES MEAT DISHES - SELECT ONE CHOOSE 6 OPTIONS Rack of lamb with an aromatic herb crust, fondant potatoes Breaded prawns with mango chutney and a vegetable ragout Gazpacho with Rocha pears, red grapes, fennel and chia, Roast duck magret with citrus fruits, honey and French almond grissini lavender, stewed vegetables, barley and mushrooms Salmon goujons with honey and sesame seeds Beef Wellington chunk with puréed turnip greens Lamb kofta with yoghurt and garlic sauce Miniature bolo do caco (Madeiran bread) with roast suckling DESSERT - SELECT ONE pig and citrus jam Raspberry and burrata treat, almond and mint pesto with Miniature bread loaf with a filling of marinated partridge and raspberry sorbet vegetables Cheesecake with lime jelly, coconut butter biscuit, pineapple Cantaloupe melon pearl with upland dry-cured ham brunoise and coconut sorbet Serra da Estrela cheese and dried olives Dark chocolate tart with bourbon vanilla ice cream Shot of pea and mint crème brûlée with sweet romesco Avocado and vegetable mousse tartlet DRINKS PACKAGE Each extra canapé | €4.00 per person Water | Beer | Soft drinks Selection of fruit juices Red and white wine | Coffee, decaffeinated coffee, tea DRINKS PACKAGE Water | Sparkling Wine | Gin | Martini | Port and tonic | Red and DIGESTIFS white wine | Selection of fruit juices Brandy | Port wine | Whisky MENU - 4 DISHES DESSERT BUFFET STARTER - SELECT ONE Pecan pie with cream and bourbon | Amaretto cheesecake Golden prawns in potato threads, avocado mousse, Tapioca pudding with mango and lime | Red fruits panna cotta coriander, roasted corn, black pepper and aromatic leaves Lemongrass crème brûlée | Spice cake with toffee Almond-crusted goat cheese, pear and Port wine mousse, Chocolate chiffon cake with griottes | Apricot and sultanas carob toast streusel with kirsch | Sliced seasonal fruit Warm salt cod salad, coriander migas (crumbs) and mussels WEDDING CAKE AND SPARKLING WINE FISH DISHES - SELECT ONE Cake type: Almond | Chocolate | Pão de ló (rich sponge cake) Braised tuna chunk,
Recommended publications
  • Annex 3: List of "Vegetables" According to Article 1.1 (The English Names Are Decisive)
    Annex 3: List of "Vegetables" according to Article 1.1 (The English names are decisive) Family Genus species English name Malvaceae Abelmoschus caillei (A. Chev.) Stevels West African okra Malvaceae Abelmoschus esculentus (L.) Moench common okra Lamiaceae Agastache foeniculum anise Alliaceae Allium ampeloprasum L. leek, elephant garlic Alliaceae Allium cepa L. onion, shallot Alliaceae Allium chinense Maxim. rakkyo Alliaceae Allium fistulosum L. scallions, japanese bunching onion Alliaceae Allium sativum L. garlic Alliaceae Allium schoenoprasum L. chives Alliaceae Allium tuberosum Rottler ex Spreng garlic chives Amaranthaceae Amaranthus cruentus L. Amaranth, African spinach, Indian spinach Amaranthaceae Amaranthus dubius Mart. ex Thell. Amaranth, pigweed Apiaceae Anethum graveolens L. dill Apiaceae Anthriscus cerefolium (L.) Hoffm. chervil Fabaceae Apios americana Moench American ground nut Apiaceae Apium graveolens L. celery, celeriac Fabaceae Arachis hypogea L. peanut Compositae Arctium lappa burdock Brassicaceae Armoracia rusticana G . Gaertn., B. Mey & Scherb. horseradish Asteraceae Artemisia dracunculus var. sativa tarragon Asteraceae Artemisia absinthium wormwood Asparagaceae Asparagus officinalis L. asparagus Asteraceae Aster tripolium sea lavender Amaranthaceae Atriplex hortenis L. mountain spinach, orache Amaranthaceae Atriplex hortensis orache Brassicaceae Barbarea vulgaris R. Br. winter cress Basellaceae Basella alba L. Malabar spinach Cucurbitaceae Benincasa hispida Thunb. wax gourd Amaranthaceae Beta vulgaris L. chard, vegetable (red) beetroot Boraginaceae Borago officinalis borage, starflower Brassicaceae Brassica juncea (L.) Czern. mustard Brassicaceae Brassica napus var. napobrassica rutabaga Brassicaceae Brassica oleracea L. broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, curly kale, romanesco, savoy cabbage Brassicaceae Brassica rapa L. turnip, Chinese broccoli, Chinese cabbage, pak choi, tatsoi, Kumutsuna, Japanese mustard spinach Brassicaceae Brassica rapa japonica mustard, mitzuna Solanaceae Capsicum annuum L.
    [Show full text]
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • Northwest Plant Names and Symbols for Ecosystem Inventory and Analysis Fourth Edition
    USDA Forest Service General Technical Report PNW-46 1976 NORTHWEST PLANT NAMES AND SYMBOLS FOR ECOSYSTEM INVENTORY AND ANALYSIS FOURTH EDITION PACIFIC NORTHWEST FOREST AND RANGE EXPERIMENT STATION U.S. DEPARTMENT OF AGRICULTURE FOREST SERVICE PORTLAND, OREGON This file was created by scanning the printed publication. Text errors identified by the software have been corrected; however, some errors may remain. CONTENTS Page . INTRODUCTION TO FOURTH EDITION ....... 1 Features and Additions. ......... 1 Inquiries ................ 2 History of Plant Code Development .... 3 MASTER LIST OF SPECIES AND SYMBOLS ..... 5 Grasses.. ............... 7 Grasslike Plants. ............ 29 Forbs.. ................ 43 Shrubs. .................203 Trees. .................225 ABSTRACT LIST OF SYNONYMS ..............233 This paper is basicafly'an alpha code and name 1 isting of forest and rangeland grasses, sedges, LIST OF SOIL SURFACE ITEMS .........261 rushes, forbs, shrubs, and trees of Oregon, Wash- ington, and Idaho. The code expedites recording of vegetation inventory data and is especially useful to those processing their data by contem- porary computer systems. Editorial and secretarial personnel will find the name and authorship lists i ' to be handy desk references. KEYWORDS: Plant nomenclature, vegetation survey, I Oregon, Washington, Idaho. G. A. GARRISON and J. M. SKOVLIN are Assistant Director and Project Leader, respectively, of Paci fic Northwest Forest and Range Experiment Station; C. E. POULTON is Director, Range and Resource Ecology Applications of Earth Sate1 1 ite Corporation; and A. H. WINWARD is Professor of Range Management at Oregon State University . and a fifth letter also appears in those instances where a varietal name is appended to the genus and INTRODUCTION species. (3) Some genera symbols consist of four letters or less, e.g., ACER, AIM, GEUM, IRIS, POA, TO FOURTH EDITION RHUS, ROSA.
    [Show full text]
  • Preserving Food
    PRESERVING FOOD FREEZING or CANNING Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation THE GARDENERS & FARMERS OF TERRE with a new foreword by VIVANTE Deborah Madison Food / Gardening / Preservation $ 25 00 USD For the Kitchen Poet Who Rhymes "Nutritious77 with "Delicious77 YPICAL BOOKS ABOUT PRESERVING garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze Ttheir vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic tech- niques produce ... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. CENTRE TERRE VIVANTE is an ecological research and education center located in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante hosts courses on regenerative gardening and farm- ing, renewable energy, and ecological building techniques.
    [Show full text]
  • In-Villa Dining Menu
    Breakfast Specialties 6.00am to 11.00am For faster service, kindly place your order tonight for tomorrow’s breakfast by filling up the Breakfast Order Form or by calling In Villa Dining at extension 2. You may wish to enjoy a buffet breakfast at Treetops Restaurant. Breakfast Sets Continental Breakfast 338’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Variety of cereals or muesli Homemade breakfast pastries, toasts and muffins Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) Banyan Breakfast 495’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Two eggs any style (boiled, scrambled, poached, omelette, fried) Beef rasher, baked beans, sautéed mushrooms, chicken or beef sausages, hash browns Pancakes served with maple syrup Basket of pastries & toasted bread Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast Specialties 6.00am to 11.00am Spa Breakfast 415’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Homemade bircher muesli made with low-fat yogurt, green apple, raisin and almond Low-fat cottage cheese with mango Whole grain rye toast Egg-white vegetables omelette with sautéed mushrooms and herb tomato Fresh fruit platter Coffee or herbal tea Chinese Breakfast 395’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Assorted Dim Sum: chicken siew mai, seafood siew mai, chicken dumplings and prawn spring rolls Congee with choice of corn fed chicken or sea bass served with salted eggs, spring onions, ginger, pickles and dry shallots Wonton or egg noodle soup, prawns wonton in a superior chicken broth Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax.
    [Show full text]
  • Festive Season
    Festive Season This year’s2019 Festive Season menus at Palazzo Castelletti are themed “That Magical Time of the Year” That’s because at Palazzo Castelletti we simply adore the Christmas spirit, the festive atmosphere, the lights and decorations... We love the Magic of Christmas. We love seeing people come together, going that extra mile to help each other and care, despite their differences and yearly disagreements... It’s like Magic. And that’s why a lot of care and attention have been put into this year’s Festive Season menus as we hope to bring surprise and amusement for a truly magical Christmas!! A variety of reception menus, seated menus and buffet menu options are available in different setups. Christmas ReceptionMinimum 15 persons Menu A Christmas ReceptionMinimum 15 persons Menu B Garlic and rosemary focaccia, Italian ham, truffle paste, wild rocket and Parmesan Assorted Tramezzini Breaded Pasta Frittata, bacon, peas and Parmesan Medjool Dates, walnut and blue cheese (V) Classic quiche Lorraine Mini prawn cocktail, Mary rose sauce, crispy salad leaves and lemon Beef meatballs in tomato and basil ragout Smoked Salmon and cream cheese roll, dill and salmon roe Pecking duck spring rolls, sweet chili dip Cajun spice chicken and capsicum wrap Chicken skewers with peanut butter sauce Breaded Pasta Frittata, bacon, peas and Parmesan Pork skewers, apple sauce - Assorted cheese and pea cakes (V) Classic quiche Lorraine Thai fish cakes, lime and coriander, tartar sauce Assorted cheese and pea cakes (V) Mini pulled Pork Burger, onion chutney,
    [Show full text]
  • Galaxy Roof Menu 2009
    Οξεθηηθά / Starters Μαληηαξόζνππα κε θξέζθηα καύξε ηξνύθα, ςσκί κπξηόο 19 θαη sour cream κε ζρνηλόπξαζν ♦ v Wild mushroom soup with fresh black truffle, brioche bread and sour cream with chives Αζελατθή ζαιάηα κε ιαβξάθη, θνινθύζη, πέξιεο ιεκνληνύ, 22 θατκάθη κε καύξν ραβηάξη θαη αθξό wasabi ♦ Athinaiki salad with sea bass, zucchini, lemon pearls, kaymak cream with black caviar and wasabi foam Μνζραξίζην ηαξηάξ κε θνλθί από θξόθν απγνύ θαη δσκό θνηόπνπινπ κε ζόγηα ♦ 24 Beef tartar with egg yolk confit and chicken - soy broth Σνκάηα κπιαλζαξηζκέλε κε πηπεξηέο, crumble από παμηκάδη θαη ειηά, θξεκκύδη, θξίηακν, 19 αγγνύξη, ξίγαλε θαη κνπο από θέηα Καιαβξύησλ ♥ ♦ v Blanched tomato with peppers, rusk and olive crumble, shallots, samphire, cucumber, oregano and Kalavrita feta cheese mousse Jamon serrano κε θαπληζηά κήια, θαηζηθίζην ηπξί κε κέιη, ξόθα, ξόδη 23 θαη πηθάληηθν ληξέζηλγθ θίηξνπ ♦ Jamon serrano with smoked apples, honeyed goat cheese, baby rocket, pomegranate and spicy citrus dressing Υνξηόπηηα κε μηλνκπδήζξα Νάμνπ ♥ ♦ v 20 Wild greens pie with xinomizithra cheese from Naxos ΢αιάηα κε πιηγνύξη, αγγνύξη, ζηαθίδεο, κπξσδηθά, ξόδη θαη γηανύξηη ♥ ♦ v 21 Bulgur salad with cucumber, raisins, herbs, pomegranates and yoghurt ♥ Υγιεινή ππόταση / Healthy option ♦ Πεπιέσει ξηπούρ καππούρ / Contains nuts V Χοπτουαγικό πιάτο / Vegetarian dish Χπησιμοποιήθηκαν κατετςγμένα πποϊόντα / Frozen ingredients have been used Δάλ έτεηε ηδηαίηερες δηαηροθηθές αλάγθες ή αιιεργίες θαη επηζσκείηε λα γλωρίδεηε ηα σιηθά ποσ τρεζηκοποηούληαη, παραθαιούκε δεηήζηε
    [Show full text]
  • Łuczaj and A. Pieroni Also Contains a Separate Article Summarizing the Changing in the Use of Wild Food Plants in Europe (Łuczaj Et Al
    Chapter 3 Nutritional Ethnobotany in Europe: From Emergency Foods to Healthy Folk Cuisines and Contemporary Foraging Trends Łukasz Łuczaj and Andrea Pieroni 3.1 Introduction In several countries and regions of Europe, ethnobotanical studies and reviews give us a picture of traditionally used wild food plants, for example, in Spain (Aceituno- Mata 2010; Benítez 2009; Bonet and Vallès 2002; Criado et al. 2008; Dávila 2010; Gonzalez et al. 2011; Parada et al. 2011; Pardo-de-Santayana et al. 2005, 2007; Pardo-de-Santayana and Morales 2010; Polo et al. 2009; Tardío et al. 2005, 2006; Rivera et al. 2005; Tardío 2010; Velasco et al. 2010; Verde et al. 2003), Portu- gal (Carvalho and Morales 2010; Pardo-de-Santayana et al. 2007), Italy (di Tizio et al. 2012; Guarrera 2003; Guarrera et al. 2006; Ghirardini et al. 2007; Paoletti et al. 1995; Picchi and Pieroni 2005; Pieroni 1999, 2001; Pieroni et al. 2002, 2005), Greece (Della et al. 2006; Forbes 1976), France (Marco et al. 2003), Bosnia-Her- zegovina (Redžić 2006), the whole Mediterranean area (Hadjichambis et al. 2008; Leonti et al. 2006; Rivera et al. 2006a), Austria (Christanell et al. 2010; Schunko and Vogl 2010; Schunko et al. 2012), Switzerland (Abbet et al. in press), Poland (Kujawska and Łuczaj 2010; Łuczaj 2008, 2010a, 2010b, 2011; Łuczaj and Ku- jawska 2012; Łuczaj and Szymański 2007), Slovakia (Łuczaj 2012a), Hungary (Dénes et al. 2012), Belarus (Łuczaj et al. 2013a), Croatia (Łuczaj et al. 2013b, 2013c), Bulgaria (Nedelcheva 2013), Ukraine (Łuczaj 2012b), Sweden (Svanberg 1998, 2011, 2012), Iceland, and the Faroes (Svanberg and Ægisson 2012).
    [Show full text]
  • 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.
    [Show full text]
  • 151514 Summer 27 PDX.Indd
    Introducing Jeff “the Chef” Garcia Issue 27 For the Love of Food Summer 2012 Letter from the Editor Table of Contents This Summer, Explore the World from your Kitchen May this issue greet you with sunny skies and a Foodiefest 2012 Revisted ................. 3 relaxing drink in hand. Break out the popcorn. This is our summer block-buster issue, “Around the World Around the World in 80 Ways ........... 4-10 in 80 Ways”. Think of Jules Verne meets Indiana Jones on a Culinary Crusade. Dr. Jones globe-trekking Jeff “The Chef” Garcia .................. 12 his way around the world, exploring some of the Recipe: Pomegranate Miso Glazed Salmon .. 14 most exotic flavors the earth has to offer. Taste buds greeting foreign dignitaries of herb and spice. No Recipe: Grilled Gladiator (aka Swordfish) Nazi’s this time, just the limits of your own imagination. with a Cucumber Salsa ................. 14 I teamed up with Chefs Kenny Morgan and Jeff Garcia Recipe: Scratch Chocolate Mousse. 14 to compile a list of 80 international ingredients that will spice up your local menu. Social Media: What’s the Big Deal? ........ 16 Meet Jeff “The Chef” Garcia as he joins the culinary Pears! “Power to the Pantry” ............. 19 team at Sysco. Jeff steps to the plate with an impressive 4 Mango Salsa Recipes background of kitchen know-how from international by Chef Kenny Morgan ................. 23 cuisine to the best pastries this side of France. Jeff’s background is the ultimate complement to Chef Kenny Advertisers Index Morgan skills, creating the wonder-duo of food. Chef Advance Barbur ......... 11 Heritage Bag ...........
    [Show full text]
  • Volume 1 of 1
    TITLE PAGE: VOLUME 1 OF 3 CROP GROUPING PETITION – LEAFY VEGETABLES, TECHNICAL AMENDMENT (ADDITION) TO 40 CFR 180.41 (c) AND 180.1 (g) (Alexanders, leaves; Amaranth; Amaranth, bush greens; Amaranth, Chinese; Amaranth, slender; Amaranth, slim; Amaranth, spiny; Amaranth, spleen; Arugula; Aster, Indian; Beet, garden, leaves; Bellflower, Chinese, leaves; Blackjack; Blue ape, leaves; Broccoli raab; Broccoli, Chinese; Cabbage, Abyssinian; Cabbage, Seakale; Cassava, leaves; Cat’s Whiskers; Cham-chwi; Cham-na-mul; Chayote, leaves; Chervil; Chicory, leaves; Chinese cabbage (bok choy); Chinese flat cabbage; Chipilin; Chrysanthemum, corn; Chrysanthemum, edible-leaved; Chrysanthemum, garland; Chrysanthemum, tricolor; Collards; Corn salad; Corn salad, Italian; Cosmos; Cress, American; Cress, Garden; Cress, Upland; Dandelion; Dock; Dol-nam-mul; Ebolo; Endive; Fameflower; Feather cockscomb; Fern, Black lady; Fern, Bracken; Fern, Broad buckler; Fern, Cinnamon; Ferns, Edible (Fiddleheads); Fern, Lady; Fern, Leather; Fern, Mother; Fern, Ostrich; Fern, Vegetable; Fern, Zenmai; Flowering white cabbage (choi sum); Good King Henry; Hanover salad; Huauzontle; Iceplant; Jute; Kabuna; Kale; Kale, branching bush; Kale, Jersey; Kale, marrow-stem; Lamb’s lettuce; Lettuce, bitter; Lettuce, head; Lettuce, leaf; Lettuce, Romaine; Maca; Mizuna; Mustard greens; Mustard, field greens; Mustard, leaf; Mustard, big-stem; Mustard, tuberous rooted Chinese; Orach; Parsley, fresh; Parsley, Italian; Peppergrass; Plantain, buckhorn; Plantain, common; Primrose, English; Purple-stem
    [Show full text]
  • Massachusetts 2012 Final State Wetland Plant List
    MASSACHUSETTS 2012 FINAL STATE WETLAND PLANT LIST Lichvar, R.W. 2012. The National Wetland Plant List. ERDC/CRREL TR‐12‐11. Hanover, NH: U.S. Army Corps of Engineers, Cold Regions Research and Engineering Laboratory. http://acwc.sdp.sirsi.net/client/search/asset:asset?t:ac=$N/1012381 User Notes: 1) Plant species not listed are considered UPL for wetland delineation purposes. 2) A few UPL species are listed because they are rated FACU or wetter in at least one Corps region. 3) Some state boundaries lie within two or more Corps Regions. If a species occurs in one of the regions but not the other, its rating will be shown in one column and the other column will show a dash. For example, there are two Corps regions in North Dakota, the GP and the MW. Agrostis exarata occurs in the GP but not the MW, so it is listed as: Species Authorship GP MW Common Name Agrostis exarata Trin. FACW ‐ Spiked Bent Species Authorship NCNE Common Name Abies balsamea (L.) P. Mill. FAC Balsam Fir Abies concolor (Gord. & Glend.) Lindl. ex Hildebr. UPL White Fir Abutilon theophrasti Medik. FACU Velvetleaf Acalypha gracilens Gray FACU Slender Three‐Seed‐Mercury Acalypha rhomboidea Raf. FACU Common Three‐Seed‐Mercury Acalypha virginica L. FACU Virginia Three‐Seed‐Mercury Acer negundo L. FAC Ash‐Leaf Maple Acer nigrum Michx. f. FACU Black Maple Acer pensylvanicum L. FACU Striped Maple Acer platanoides L. UPL Norway Maple Acer rubrum L. FAC Red Maple Acer saccharinum L. FACW Silver Maple Acer saccharum Marsh. FACU Sugar Maple Acer spicatum Lam.
    [Show full text]