DOCSLIB.ORG

A La Carte Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A La Carte Menu A LA CARTE MENU SNACK Jumbo Curried Vegetable Spring Rolls (V) 45.00 Served with chili sauce and coriander chutney Jumbo Beef Samosas 45.00 Served with chili sauce and coriander chutney Grilled German cheese griller 50.00 Served with a mustard and chili mayonnaise Herbed Garlic Bread (V) 38.00 Gratinated with parmesan cheese and served with tomato relish SALADS-Meal Size Salmon Nicoise 70.00 Sous-vide marinated Norwegian salmon, green beans, quail eggs, Kalamata olives with a herbed lemon yoghurt dressing Hoi-Sin Glazed Chicken Thigh Salad 65.00 With fresh Asian style vegetables, sprouts, avocado, coriander and mango Curried Prawn Salad 75.00 With cherry tomato, spring onions, peppers, fresh rocket topped with coconut and coriander yoghurt dressing Grilled Sun-Dried Tomato Pesto Vegetable Quinoa Salad (V) 65.00 With spring onions pickled mushrooms and topped with sour cream Traditional Greek Salad (V) 65.00 With cubes of tomatoes, cucumber, onions, olives and feta cheese with a balsamic olive oil dressing ALL TIME FAVOURITES Deep Fried Calamari In a Basket 70.00 Served with fresh lemon, tartar sauce and herbed pepper crusted potato wedges Marinated Ghanaian Chicken Thigh Skewers 75.00 Served with herbed pepper crusted potato wedges Falafel Plate (V) 75.00 Served with humus, Oriental salad, lettuce, tahini, tomato relish and pita bread Thai Vegetable Curry (V) 50.00 Served with Jasmine rice and sambals Labadi Chicken Wings 80.00 Chefs secret spicy wings topped with vegetable salsa, served with herbed pepper crusted potato wedges Crumbed Salmon Fish Cakes 90.00 Served with a fresh salad and a parsley pesto mayo All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” BURRITOS-Filled Mexican Tortillas Slow Roast Beef Short-Rib 70.00 Served with tomato, black beans, lettuce, grated cheese and sour cream topped with guacamole vegetable salsa nachos Dry-Crusted Chilli Marinated Prawns 60.00 Lettuce, tomatoes, onions, peppers, re-fried beans, grated cheese served with vegetable salsa nachos BREAKFAST-Served With 2 Slices Of Toast and Portion Butter 3 Egg Cheddar Cheese and Basil Pesto Omelette 70.00 Served with sautéed mushrooms, roasted cherry tomatoes, chives and a chilli mayo Poached Eggs On Toasted Savoury Buttered Scone 65.00 With sautéed mushrooms topped with a creamed spinach cheese sauce Extras: Back bacon 10.00 Pork Cumberland sausage 10.00 Beef sausage 8.00 Baked beans 5.00 Mushrooms 5.00 BAGELS-Plain Whole Wheat Smoked Salmon trout 80.00 Cream cheese, chives, capers and onion relish, fresh rocket, tomatoes and gherkins served with herbed pepper crusted potato wedges Sliced Smoked Brisket 65.00 Served with sautéed vegetables, assorted lettuce, tomato, cucumber, onion,mustard mayo and herbed pepper crusted potato wedges Avocado, Roasted Basil Pesto Vegetables (V) 55.00 Assorted lettuce, tomato and onion relish, sautéed mushrooms served with herbed pepper crusted potato wedges TOASTED SANDWICHES 2-slice sandwich on white or brown bread served with French fries Cajun chicken cocktail 60.00 Tuna and avocado mayo 60.00 Mozzarella, cheddar and tomato (V) 55.00 Avocado, sautéed onions, mushroom and tomato (V) 55.00 TRIPLE DECKER DELUXE 3-slice sandwich on white or brown bread served with French fries Labadi Club 90.00 Toasted triple decker with bacon, fried egg, roasted Cajun chicken mayo, lettuce and tomato All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” LABADI BURGER SELECTION-Served with French Fries, Onion Rings and a Slaw Relish Grilled 160 gms beef burger 80.00 With an option of either a BBQ basting, Peri Peri basting or Chefs seasoning Extras: Mozarella Cheese 6.00 Bacon 10.00 Avocado 6.00 Fried Egg 6.00 Oyster Mushrooms 6.00 GOURMET DELUXE BURGERS Double Bagel Burger Club 85.00 Topped with sauteed onions, mushrooms, red cabbage, tomatoes, avocado, mozarella cheese and a turkey bacon cheese sauce Peri-Peri Chicken Burger 85.00 Home-made crumbed chicken patty topped with guacamole and a peri peri mayo FROM THE GRILL All grills are served with a choice of French fries, Jasmine rice or baked potato and grilled vegetables. Sauces: a choice of pepper, mushroom or chili Lazy Aged Imported Beef Fillet Steak 250gr 185.00 Lazy Aged Imported Rib-Eye 350gr 175.00 Pork spare ribs with a BBQ basting sauce 600gr 160.00 Grilled marinated ½ Chicken with basting sauce 95.00 GHANIAN SPECIALITIES Akusi Lamb Soup 60.00 Served with Jasmine rice Red Snapper Fillet 80.00 Served with Ghanaian vegetable, Jasmine rice topped with chili sauce and a vegetable salsa Spiced Chicken Thighs 85.00 Served with jollof rice, tomato gravy and a kpa kpo shito salsa Grilled Spiced Tilapia 80.00 Served with fresh banku, kpakpo shito and a side salad Ghanaian Spiced Slow Roasted Pork Shoulder Skewers 90.00 With Jollof rice, fresh pepper and peri peri onions Okra, Zucchini and Mushroom Stew (V) 55.00 Served with Jasmine rice or banku or boiled plantain with fresh pepper All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” SPECIALITIES Moroccan Spiced Lamb Chops 160.00 Served with couscous, grilled vegetables, topped with a Harissa sauce and a mint yoghurt Grilled Norwegian Salmon 125.00 With pumpkin puree, pea mash served with lobster sauce and topped with a fresh cucumber yoghurt dressing Chicken Schwarma 80.00 Strips of chicken served in a pita bread with humus, oriental salad and techina sauce accompanied by French fries Fish and Chips 95.00 Battered fresh fish served with French fries, salad and tartar sauce Grilled Grouper Fillet 95.00 Served with Jasmine rice, grilled vegetables, tatele and shrimp dill citrus butter Thai Chicken Curry 75.00 Served with steamed rice and a corriander salsa Grilled Jumbo Prawns 150.00 Served with Jasmine rice, grilled vegetables and Portuguese tomato peri peri sauce Slow Roasted Beef Ribs 140.00 Served with grilled vegetables, mash potato, topped with a red wine sauce PASTA – Choice of either Fettucine, Penne or Spaghetti 95.00 Marinated Prawns with Grilled Vegetables Fresh basil marinara sauce with parmesan cheese Spinach and Mushroom Cannelloni (V) 90.00 On a mushroom ragout topped with cheese sauce and roasted cherry tomato Bolognaise 92.00 Slow cooked tomato ground beef and red wine served with parmesan cheese Alfredo 95.00 Continental ham, onions, mushrooms, white wine cream sauce served with parmesan cheese PLATTER SELECTION – For two Njeru Platter 220.00 LBH chicken wings, slow roasted BBQ beef short ribs, pork shoulder spiced skewers, beef fillet and onions served with pepper sauce and French fries Sea Food Platter 220.00 Pan-fried lemon and herb prawns, deep fried calamari, adodi tempura, grilled grouper and salmon fish cakes served with tartar sauce and French fries or Jasmine rice or Jollof rice SIDE ORDERS All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” 20.00 French fries 15.00 Deep-fried onion rings 15.00 Fresh steamed garden vegetables 25.00 Kelewele 15.00 Jollof rice 20.00 Cajun yam fries DESSERT 55.00 Homemade Waffle Served with maple syrup and chocolate sauce 65.00 Homemade Strawberry Cheese Cake served with fresh cream and strawberry compote 55.00 Apple, Cinnamonand Raisin Pie Served with vanilla ice cream or fresh cream 55.00 Chocolate Gateux Served with chocolate and toffee sauce 45.00 Fresh Fruit Salad Served with a choice of ice cream or cream 65.00 Hot Kirsch Laced Black Cherries Served in a pastry basket with vanilla ice-cream CHILDREN’S MENU Spaghetti 50.00 Served with a tomato sauce or Bolognaise Labadi Beach Mini Beef Burger 50.00 Served with French fries Kentucky Chicken Drum Sticks 50.00 Served with French fries and ketchup DESSERTS Ice cream 40.00 Served with marshmallows and chocolate sauce All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” Tea & Coffee Filter coffee 20.00 De-Caffeinated Coffee 20.00 Selection of fine “Dilmah” Tea 20.00 Hot Chocolate 20.00 Espresso - Single 20.00 Espresso - Double 20.00 Cappuccino 20.00 Caffee latte 20.00 Vanilla latte 20.00 Soft Drinks Fanta Orange 20.00 Coca Cola 20.00 Soda Water 20.00 Bitter lemon 20.00 Tonic Water 20.00 Ginger Ale 20.00 Diet Coke 20.00 Mineral Water Bel-Aqua small still 10.00 Aqua Pana large still 25.00 San Pellegrino- “ Sparkling Water” 25.00 Juice Orange 20.00 Pineapple 20.00 Mango, 20.00 Tomato, 20.00 Cranberry, 30.00 Apple 20.00 Freshly squeezed Orange juice 25.00 Ciders / Energy drink Savanna 20.00 Hunters dry 20.00 Red Bull 30.00 Pre-Mixed Smirnoff Ice Red 25.00 Smirnoff Ice Black 25.00 Bacardi Breezer Orange 25.00 Bacardi Breezer Melon 25.00 Bacardi Brezer Lemon 25.00 Bacardi Breezer Pineapple 25.00 All prices are in Ghana Cedis and inclusive of VAT (17.5%) and Tourism Levy (1%) (V)-Next to the menu item means “Vegetarian” Beers Star, Club 330ml 20.00 Star, Club, Guiness 625ml 25.00 Guiness 330ml 25.00 Draught Club/Star 250ml 20.00 Draught Club /Star 500ml 25.00 Draught Stella/Heineken 250ml 25.00 Draught Stella/Heineken 500ml 30.00 Heineken, Peroni 330ml 25.00 Milk Shakes Strawberry 30.00 Chocolate 30.00 Vanilla 30.00 Smoothies ( Yoghurt based shakes) Pineapple 30.00 Banana and Honey 30.00 Mixed Berry and Chocolate 30.00 Frulata (assorted fresh fruit of the day) 30.00 Spirits Vodka Smirnoff Red 15.00 300.00 Absolut 15.00 300.00 Grey Goose 30.00 600.00 Belvedere
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Make Your Summer
    Make your Summer - 2017 - Pop Brixton Summer is nearly upon us, so dust off those sunglasses and get ready to enjoy a drink in the sun! Pop Brixton offers large spaces with natural light and outside feel. Pop Brixton is a temporary project that has turned disused land into a creative space for local, independent businesses. Home to over 50 startups across street food, restaurants, bars, retail boutiques and even a radio station; Pop Brixton offers a unique and immersive visitor experience. Just a 3-minute walk from Brixton Tube Station, Pop Brixton boasts a range of private hire spaces alongside catering options to suit every taste. Whether you are looking to entertain clients, treat your team to an away day, launch your latest product or host family and friends, come and discover South London’s most exciting pop up experience. A LITTLE EXTRA - POP BOX ONLY BUILD YOUR OWN DJ Live Band Entertainment EXPERIENCE Big Screen Karaoke Performers FROM £25PP EXCLUSIVE FOOD VENUE HIRE OPTIONS Pop Box Canapé Selection Pop Pounds or Street Food Summer Banquet The Greenhouse Summer Small Plates BEVERAGE A LITTLE EXTRA OPTIONS Event Experience Ice Cream Stand Bottomless Bar Photographer Cash Bar Cloakroom Cocktail/Prosecco Unlimited Prints & Reception Props Photo Booth Food & Beverage Pop Brixton proudly hosts some of London’s most exciting street food vendors, restauranteurs and bar offerings this side of the river. With Brixton already established as a go- to, foodie destination, Pop Brixton has built upon this and offers a bespoke catering service to suit any event. From delicate canapes to fine dining banquets, relaxed street food buffets or global bowl food, our events team are on hand to guide you through all our delicious offerings.
    [Show full text]
  • Kwame Nkrumah University of Science and Technology College of Science Faculty of Biosciences Department of Food Science Water Ac
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY COLLEGE OF SCIENCE FACULTY OF BIOSCIENCES DEPARTMENT OF FOOD SCIENCE WATER ACTIVITY PROFILE AND MICROBIAL SAFETY OF HOT PEPPER SAUCE “SHITO” BY GLORIA ASAFO-ADJAYE NOVEMBER, 2018 1 WATER ACTIVITY PROFILE AND MICROBIAL SAFETY OF HOT PEPPER SAUCE “SHITO” By GLORIA ASAFO-ADJAYE (BSc Catering and Hospitality Education) A thesis submitted to the Department of Geography, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment of the requirements for the award of MASTER OF SCIENCE IN FOOD QUALITY MANAGEMENT NOVEMBER, 2018 2 DECLARATION/ CERTIFICATION I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person nor material which to a substantial extent has been accepted for the award of any other degree or diploma at Kwame Nkrumah University of Science and Technology, Kumasi or any other educational institution, except where due acknowledgment is made in the thesis. GLORIA ASAFO-ADJAYE (PG1048517) ............................. ............................ Student Name and ID Signature Date Certified by Supervisors: Dr.(Mrs). Gloria Ankar-Brewoo ............................. ............................. Signature Date Certified by Dr Faustina Dufie Wireko-Manu. ............................. ............................. Head of Department: Signature Date ii ABSTRACT Hot pepper sauce “shito” is one of the commonly used products in most Ghanaian homes, schools, restaurants etc, which sometimes serves as condiments. This study therefore seeks to determine the water activity profile and microbial safety of hot pepper sauce „shito‟. “Shito” samples were purchased in the Kumasi Metropolis from Food and Drugs Authority registered and non-registered manufacturers. Water Activity and microbial contamination were determined using standard methods.
    [Show full text]
  • La Bible Des Sauces
    Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. La bible des sauces Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Catalogage avant publication de Bibliothèque et Archives nationales du Québec et Bibliothèque et Archives Canada Ferrer, Jérôme La bible des sauces : plus de 1000 recettes : sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Comprend un index. ISBN 978-2-89705-580-6 1. Sauces. 2. Livres de cuisine. I. Titre. TX819.A1F472 2017 641.81’4 C2017-942012-7 Présidente : Caroline Jamet Directeur de l’édition : Jean-François Bouchard Directrice de la commercialisation : Sandrine Donkers Responsable, gestion de la production : Emmanuelle Martino Communications : Annie-France Charbonneau Éditeur délégué : Éric Fourlanty Conception graphique : Simon L’Archevêque Montage : Simon L’Archevêque et Audrey Guardia Révision linguistique : Christine Dumazet et Lise Duquette Correction d’épreuves : Louise Verreault et Laurie Vanhoorne L’éditeur bénéficie du soutien de la Société de développement des entreprises culturelles du Québec (SODEC) pour son programme d’édition et pour ses activités de promotion. L’éditeur remercie le gouvernement du Québec de l’aide financière accordée à l’édition de cet ouvrage par l’entremise du Programme de crédit d’impôt pour l’édition de livres, administré
    [Show full text]
  • Fototour Durch Die Altstadt Mit Der Kamera Die Besonderheiten
    NACHRICHTENBLATT Amtsblatt für die Stadt Bönnigheim und die Gemeinden Kirchheim am Neckar und Erligheim Freitag, 27. Mai 2016 • 46. Jahrgang • Nr. 21 • 2016 Fototour durch die Altstadt KinderhausErligheim Mit der Kamera die Besonderheiten Bönnigheims neu entdecken WirfeiernEinweihungund möchtenSie recht herzlich zu unserem Tagder offenenTür am 04.06.2016 um 11.00 Uhreinladen. Programm: 11.00 UhrEröffnungsfeier in der August-Holder-Halle Begrüßung durchHerrn Bürgermeister Schäuffele Ca. 12.30 UhroffizielleEröffnung des Kinderhaus Bratwurst&Pommes vonder Freiw. FeuerwehrErligheim Kaffee &KuchenimKinderhaus Hüpfburg Kinderschminken Luftballonmodellage Führungen durchdas Kinderhaus Offene Besichtigung Öffentliche Führung InfostandamEingang Süd Sonntag, 29. Mai 2016 Start 9.30 Uhr, Schlosshof Dauer ca. 1,5 Std. · 4,– € pro Person Weitere Infos siehe Seite 5. Bönnigheim • Hofen • Hohenstein Kirchheim Erligheim Herzliche Einladung zur Der Sonntagsausschank Der nächste Info-Nachmittag des VdK findet 24. Bönnigheimer Veteranen-Ausfahrt in der Kirchheimer Wein- am Mittwoch, 1. Juni 2016 um 14.00 Uhr am 5. Juni 2016 terrasse erfolgt Sonntag, im Bürgerhaus „Vordere Kelter“ statt, 29. Mai 2016. siehe Seite 20. Start und Ziel dieser Ausfahrt ist beim Mitglieder der WG Stromberg-Zabergäu Autohaus Vogt im Bönnigheimer Industrie- präsentieren ihre leckeren Weine. Bei gebiet. anhaltendem Regen findet keine Bewirtung Mehr Informationen finden auf Seite 8. statt. Parkplätze stehen an der Obstanlage im Krümmling zur Verfügung. Bitte denken Sie an das „Kulinarische Kino“ und sichern Der Seniorenausflug, der in diesem Jahr in Sie sich Karten. Deutscher Fachwerktag am 29. Mai – den Schwarzwald führt, findet am 1. Juni Fachwerk in Bönnigheim 2016 statt, Anmeldungen sind noch möglich. Das „Kulinarische Kino“ der (Seite 14) Kostenlose Fachwerkführung in Bönnig- Kulturszene findet am Samstag, heim mit Mike Etzel und Kurt Sartorius, 4.
    [Show full text]
  • Global Recall Summary, June 2021
    Security Exchange Global Food Recall Summary: June, 2021 Contents North America Outbreaks 3 Recalls 4 Recall Snapshot 7 Industry News 8 Asia Pacific (APAC) Outbreaks 9 Recalls 10 Recall Snapshot 11 Industry News 12 UK & EU Outbreaks 13 Recalls 14 Recall Snapshot 24 Industry News 25 Security Exchange Food Recall Summary June 2021 Edition Six North America Outbreaks Recall Summary Recall Snapshot Industry News Outbreaks Outbreak (USA): CDC, FDA, public health and regulatory officials in several states are investigating a multistate outbreak of Salmonella Weltevreden infections linked to frozen cooked shrimp, more here> Outbreak (USA): CDC is investigating an outbreak of seventeen Salmonella Enteritidis infections across six states. Laboratory testing shows that raw frozen breaded stuffed chicken products are the likely source of this outbreak, more here> Security Exchange Food Recall Summary June 2021 Edition Six North America Outbreaks Recall Summary Recall Snapshot Industry News Canada 29 June 2021: Little Saigon Kitchen Ltd recalled a Canada 25 June 2021: Save-On-Foods LP recalled multiple specific UPC code of Little Saigon brand Spring Rolls due to UPC codes of Dole brand Fresh Packed Blueberries due to the presence of an undeclared allergen (wheat). the possible presence of Cyclospora (parasite), other. United States 28 June 2021: Bazzini LLC recalled specific Canada 24 June 2021: Nestlé Canada Inc. recalled a sell dates of Trader Joe’s Dark Chocolate Almond Butter specific best before date of Nestlé brand Drumstick Vanilla Cups due to the presence of an undeclared allergen Chocolate Swirl Non-Dairy Frozen Dessert Cones due to (peanut). the presence of an undeclared allergen (milk).
    [Show full text]
  • A La Carte Menu Salads
    A La Carte Menu Salads Smoked nicoise Sous-vide marinated Norwegian salmon, green beans, quail eggs, Kalamata olives with herbed lemon yoghurt 80.00 dressing Traditional Greek salad With cubes of tomatoes, cucumber, onions, olives and feta cheese with a balsamic olive oil dressing 75.00 Toasted Sandwiches 2-slice sandwich on white or brown bread served with French fries Avocado, sautéed onions, mushroom and tomato (V) 65.00 Mozzarella, cheddar and tomato (V) 65.00 Cajun chicken cocktail 70.00 Labadi club 100.00 Toasted triple-decker with bacon, fried egg and roasted Cajun chicken mayo, lettuce and tomato Soup Akusi lamb Soup 70.00 Traditional Ghanaian lamb soup served with jasmine rice Labadi Burger Selection Grilled 160gr beef burger 90.00 Served with French fries, onion rings and slaw relish with an option of BBQ basting, peri-peri basting or chef’s seasoning Extras Bacon-10.00, Mozzarella cheese-6.00, Avocado- 6.00, Fried egg-6.00, Oyster mushrooms- 6.00 Peri-peri chicken burger Grilled chicken breast topped with guacamole, mozzarella cheese and a peri-peri mayo 95.00 All Time Favorites Grilled fillet steak-250gr 195.00 Served with French fries, onion rings and grilled vegetables Spiced chicken thighs 95.00 Served with jollof rice, tomato gravy and a kpakpo shito salsa Grilled grouper fillet 105.00 Served with Jasmine rice, grilled vegetables, tatele and shrimp dill citrus butter Labadi chicken wings 90.00 Chefs secret spicy wings topped with vegetable salsa, served with herbed pepper French fries Arabiata 90.00 Spicy tomato Neapolitan
    [Show full text]
  • Banku and Fried Tilapia with "Shito" (Black Pepper Sauce) and Chopped Vegetables - a Favourite Recipe by Benia, a Front Desk Volunteer at South House
    Banku and fried tilapia with "shito" (black pepper sauce) and chopped vegetables - A favourite recipe by Benia, a front desk volunteer at South House Banku is a universal Ghanaian dish eaten as a staple food throughout Ghana, but mostly enjoyed by the Ewe, Fante and Ga people in the southern parts of Ghana. Traditionally, banku is made from a combination of fermented corn and cassava dough but around the world, ready prepared fermented corn dough can be purchased online or in African shops and cooked to make banku. Banku is usually eaten with okoro stew or soups but is very popular with grilled or fried fish and salsa- like sauce and "shito", a spicy black pepper sauce. In this newsletter, a recipe for banku with fried tilapia and shito (black pepper sauce) with chopped tomatoes/onions/cucumber/celery is described. This banku combination is best eaten as lunch and with no cutlery. Recipe Banku Ingredients Corn flour (4 cups) Salt to taste Instructions: Already prepared, corn flour purchased from an African shop is mixed with a small amount of water enough to make a dough. This is covered in an airtight container and kept at room temperature for 2-4 days to allow fermentation of the dough. The fermented dough is cooked with salted water in a sturdy pot, with continuous stirring, using a solid wooden spoon. The dough clumps up and transforms into a gloopy pulp fairly quickly. It is then allowed to steam surrounded by a little water for 30 minutes in order to cook through thoroughly. Thereafter it is given a final mix.
    [Show full text]
  • 'Jenal Soy Shito' an Alternative Source of Protein
    Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.58, 2016 ‘Jenal Soy Shito’ an Alternative Source of Protein Lucia Dzokoto1*, Nana Ama Donkor-Boateng1, Evelyn Asare Antwi2 1. Department of Hospitality Management, Takoradi Polytechnic, Takoradi Ghana. 2. Abetifi Presbyterian College of Education, Abetifi, Eastern Region, Ghana. Abstract Today’s companies need fresh thinking about how to operate and compete in the new economy. The hospitality industry operates within an increasing complex and competitive market environment. In Ghana there have been many debates on not using local ingredient to produce a recipe. Soybeans have been identified as the most nutritional of ingredient. The objective of this study is to use soybeans to prepare ‘shito’ to cater for vegetarians and non vegetarians. This product is known as ‘JENAL Soy Shito’. Due to undesirable inhibitors mostly found in soybean, treatment such as sorting and picking was done to inactivate these inhibitors. After these treatments, the soybean was roasted and milled into flour, which was used to prepare the ‘shito’. Data obtained from the sensory evaluation on the attributes of taste and aroma on shrimp and soy bean ‘shito’, was analysed using SPSS. The Kruskal Wallis test indicated that was no significant difference (p > 0.05) between the two samples in terms of taste. For aroma, the shrimp powdered ‘shito’ was preferred to the soy bean powdered ‘shito’. Key Words: Protein, ‘Shito’, Soybeans. 1. Introduction Food plays an important role in the life of man. Food can be classified into groups such as protein, minerals, fats and oils, vitamins, carbohydrates, and water, which can either be eaten in their raw state like apples, carrots or can go through a process of cooking.
    [Show full text]
  • 2018 Pepper List 05/07/2018 Type Description Hugo Feed Mill And
    2018 Pepper List 05/07/2018 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Barrackapore Hot Similar to the Bhut Jolokia, but larger Nice fruity flavor, 1,000,000+ scoville units 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 2017 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Brown Hot Super hot pepper w/ nutty, somewhat sweet flavor. Similar to the Douglah, but has much larger pods. 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 2017 7 Pot Bubblegum Large Hot Super Hot w/ floral smell and fruity undertones Lg red fruit, stem and cap ripening to bubblegum color 2017 7 Pot Chocolate Bubble Gum Hot Extremely Rare, Choc variety of 7 Pot Bubblegum Ripens to Choc brown, w/ smokey searing heat 2017 7 Pot Katie Hot One of the hottest peppers from the UK Cross between a Naga Viper & Red Trinidad 7 Pot 2017 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 2017 7 Pot Lava Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2017 Aja Parana Hot Large Aji type orange pepper from Peru.
    [Show full text]
  • Dining with Grace Wedding Brochure
    Sample Wedding & Special Event Menu PASSED HORS D'OUEVRES-MEAT & POULTRY N I G E R I A N C H I L I G R I O T B U N S S L I D E R S Pork Belly, Asian-Style Steamed pulled goat, spicy tomato sauce, Buns, Haitian Pikliz, curry, chilis, toasted potato bun S U Y A , J E R K C H I C K E N S E N E G A L E S E B A B Y S K E W E R S L A M B C H O P S 24nr marinated quality chicken or pork, house-made jerk sauce, New Zealand tender lamb, warm scallions, allspice salt OR spicy dijon onion vinaigrette, thyme, peanut rub chilis A S U N - P E P P E R E D S O U T H E R N C H I C K E N & G O A T M E A T B I S C U I T S Nigerian delicacy-tender spicy spicy fried chicken, scallion honey bbq goat (whole goat- minimum mayo, fresh baked biscuits 100 guests) B U N N Y C H O W S L I D E R S BEEF PATTIES/MEAT PIES South African Durban-style curry spiced meat, potatoes, pastry lamb sliders, carrot sambal dough Sample Wedding & Special Event Menu PASSED HORS D'OEUVRES- SEAFOOD S M O K E D S H R I M P & S A L T C O D T O S T O N E S E G U S I W O N T O N S cod, twice-fried plantains, salt shrimp, egusi melon seeds, smoked cod, avocado creme, scotch paprika, bitter leaf, spinach, bonnets, caviar wonton pastry C A R I B B E A N C O D F I S H C O C O N U T S H R I M P B E I G N E T S crispy fried shrimp, toasted *BEST SELLER* fluffy soft cod fish coconut, orange -apricot chili sauce fritters with scallions & zesty Chef's dip P I R I - P I R I S E A F O O D C E V I C H E S O F R I T O S H R I M P seasonal catch, lime juice, chilis, C O C K T A I L onions, piri piri
    [Show full text]