DOCSLIB.ORG

Beacon: the Region's Greenest Community? Hudson Valley

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Beacon: the Region's Greenest Community? Hudson Valley Reader-Supported News for Philipstown and Beacon An Eye for Barbie Page 11 MAY 1, 2020 Support us at highlandscurrent.org/join Dutchess, Putnam: Keep Us Out of It Counties want state to allow faster re-opening By Leonard Sparks and Holly Crocco utchess County will not be auto- matically grouped with hard- D hit Rockland and Westchester counties as Gov. Andrew Cuomo imple- ments a regional approach to reopen- ing businesses, County Executive Marc Molinaro said on Thursday (April 30) as Putnam County officials called for the same consideration. Cuomo announced on Sunday (April 26) a plan for a phased-in re-opening of businesses closed because of the COVID- 19 pandemic. It could begin as early as May 15, when his current stay-at-home order expires. Re-opening would be done using the state’s 10 Regional Economic Development Councils as a guide. Each region would need to demonstrate a 14-day decrease in COVID- 19 hospitalizations and take other steps. FOLLOW THE LEADER — George Washington was gifted with a knit mask last week in Beacon. The statue was erected in 1999 by the Melzingah chapter of the Daughters of the American Revolution to mark the bicentennial of the death of the nation’s (Continued on Page 22) first president. During the Revolutionary War, Washington visited the nearby Madam Brett Homestead. Photo by Ross Corsair Hudson Valley Shakespeare Beacon: The Region’s Festival Cancels 2020 Season Greenest Community? Hopes to offer online On Thursday (April 30), the festi- City leaders strive for Research and Development Authority val announced it had canceled its 2020 after Gov. Andrew Cuomo in 2015 set workshops, readings season because of the COVID-19 threat, environmental excellence 15-year targets for the reduction of green- By Liz Schevtchuk Armstrong joining the darkened theaters of Broadway By Jeff Simms house gas emissions, increased renewable and shuttered music and cultural venues energy production and less construction- he Bard once wrote that “all the around the globe. The annual Shakespeare arlier this year, shortly before Beacon based energy consumption. world’s a stage” — except not for festival in Central Park in New York City received its bronze certification from The NYStretch code will change incre- T the Hudson Valley Shakespeare was canceled on April 17, and summer E the state’s Climate Smart Communi- mentally, so that its standards — which Festival this summer. (Continued on Page 20) ties program, Mayor Lee Kyriacou remarked this year include metrics such as improved during a City Council meeting that he hoped insulation and window performance, Beacon would soon become “the greenest whole building electrical consumption community in the Hudson Valley.” monitoring, and renewable and electric Roughly two months later, even amid a vehicle readiness — stay one “cycle” ahead pandemic, the city is making strides. of the state’s standard energy conservation Last month Beacon became the first construction code. The authority says that municipality in the state outside of New York in 2020 the stretch code should provide City to adopt “one-step ahead” energy-effi- participating municipalities with energy cient construction standards. At the same savings of around 11 percent. time, a volunteer committee is discussing It will apply to new construction and how to improve recycling and composting. renovations. The NYStretch Energy Code, which “While some of Beacon’s new projects was adopted by the City Council on April already use more energy-efficient construc- HVSF purchased a new tent in 2018. It will not go up this year. HVSF 20, was developed by the state Energy (Continued on Page 21) 2 MAY 1, 2020 The Highlands Current highlandscurrent.org FIVE QUESTIONS: CHRIS BISHOP By Chip Rowe minorities. He had a Christian as his foreign feed the farmer, the truck drivers, fodder minister, and a Christian bodyguard. When producers, the restaurant and grocery By Michael Turton he Rev. Chris Bishop, of Garrison, the U.S. invaded in 2003, everything fell workers. It’s cascading goodness. Next, we is the founder of Stand with Iraqi apart, and when the Caliphate attacked in want to start a sheep farm; for $6,000 you What has been your T Christians (standwithiraqichris- 2014, things really went south. Christians can start a sheep farm! Then a cattle farm. tians.org). were told to leave their homes, immediately. most memorable Most have since left Iraq, either for the U.S., What drew you to the ministry? How did the organization come about? Australia and Europe, or camps in Jordan My dad was an Episcopal priest, but shelter-in-place meal? Before we moved to Garrison [where his and elsewhere. Some want to rebuild now when I was a teenager, I told him, “I don’t wife, Amanda Eiman, is the rector at St. that Da’esh has been defeated. You have to believe any of this stuff.” I went to the Philip’s Episcopal Church], I led St. Martin’s wonder: When 120,000 Christian refu- Columbia University film school and Five of us rotate cooking in Radnor, Pennsylvania. In 2014, a parish gees were fleeing these gangsters, Hollywood, and then back to New and selecting a movie member who had been doing construction where was the rest of the Chris- York to make documentaries. in northern Iraq came home for Christmas. tian church? These people have But I wasn’t content. In 1999 — from Hitchcock and I asked him how it was going. He said, “My been in Iraq since the time of I moved to our family cabin in rib-eyes to meatballs and life is great, but do you know what’s going Jesus. They speak Aramaic, northern Michigan to clear Harry Potter! on with the Christians over there?” To be the language that Jesus my head. I would buy the honest, I wasn’t aware there were Christians spoke. Sunday New York Times in Iraq. But at the time there were 120,000 in and one day spotted a small camps in Kurdistan, fleeing Da’esh [ISIS]. A How will they rebuild? ad that read, “Courses being bell went off: I needed to go there. Many are farmers. We have offered at the General Theo- raised enough money so far logical Seminary in New York Was it dangerous? to fund six chicken farms. City.” My friends thought I I went in September 2015, at the height of Of course, COVID-19 was having a psychotic the war, to the Christian quarter of Erbil, the screwed every- breakdown, but capital of Kurdistan, which was protected thing up, but I went and by Kurdish fighters. We took $15,000 to buy they are still c o u l d n ’ t food, tablet computers for teachers at a refu- functioning. have been ~ Joe Curto, Cold Spring gee center, and to provide other aid. Some- If you start happier. one suggested that I visit the Mar Mattai a chicken Monastery, but I wasn’t told it was 20 kilo- farm, you meters from Mosul, which was the front line. As we got closer, there were more and more My girlfriend made black-bean [Christian] checkpoints, and at the last one, burgers with spicy aioli mayo, a guard points and says, “Come with me.” multi-salad, roasted sweet My driver was freaking out. They put me potatoes and steamed, fresh- in a trailer with a commander, who says, picked garlic mustard greens. “Who are you and what are you doing here?” I say, “I’m an Anglican priest from the U.S., Stay in Touch going to visit the monastery.” I think I’m going to jail. He says, “What’s an Anglican?” He let me go, and when I asked the driver what it was all about, he told me: “It’s the beard. They thought you were an undercover Muslim.” I grew a beard because I thought it ! would help me fit in. 50% OFF What are the challenges facing Chris- extended through May! tians in Iraq? It’s never been easy for them, although ~ Chris Toland, Beacon AD RATES: Saddam Hussein did protect the religious Here are some things you can say with your ad: 1/16 • "We're still here" $20 We’ve eaten well (lamb) and really bad (Beefaroni for 1/8 • "Thank you to our breakfast). I won’t go in big community" $35 stores, so the selection is limited at the local gas station. • "We're open for pickup" 1/4 • Offer a coupon or discount $75 • Feature your website and 1/2 online ordering $150 EMAIL Michele Gedney [email protected] ~ Gillian Thorpe, Cold Spring highlandscurrent.org The Highlands Current MAY 1, 2020 3 Challengers Set Dutchess School May Close After 86 Years for November Parents, teachers, alums Democratic presidential race to create rescue plan primary canceled By Leonard Sparks By Chip Rowe arents, teachers and alumni are racing to prevent the closure of the private fter push- PPoughkeepsie Day School, which for 86 ing the years has provided a progressive education to A Demo- children from the Hudson Valley, including cratic presiden- many from Philipstown and Beacon. tial primary In March, more than 100 parents, teach- back by two ers and students attended an emotional months to June meeting at PDS, during which the school’s 23 because of the board members said that years of declining COVID-19 shutdown, enrollment and deficits had been exacer- the state Board of Elections last week bated by the COVID-19 shutdown. canceled it altogether. A group called PDS Lives has since formed In Putnam County, there will not be a to attempt to keep the school open, but offi- vote in Philipstown.
Load more

Recommended publications
  • Menú General
    COLEGIO JARA Mayo - 2021 3 4 5 825 Kcal. P.: 10 HC.: 51 L.: 36 G.: 5 6 568 Kcal. P.: 18 HC.: 42 L.: 36 G.: 7 7 840 Kcal. P.: 16 HC.: 40 L.: 42 G.: 8 FIDEUA CON VERDURITAS CALABAZA ASADA EN PURÉ CON CRUJIENTE DE ARROZ CON SALSA ALLA NORMA FESTIVO NO LECTIVO VEGETABLE FIDEUÀ JAMÓN RICE WITH NORMA´S SAUCE MASHED ROASTED PUMPKIN WITH CRISPY HAM CROQUETAS ARTESANAS DE POLLO SALMON EN PAPILLOTE CON PUERRO, ZANAHORIA E HOME- STYLE CHICKEN CROQUETTES ESCALOPINES DE TERNERA HINOJO ZANAHORIA RALLADA, ACEITUNAS VERDES Y MAÍZ BEEF STEAK MACKEREL PAPILLOTE WITH LEEK, CARROT AND FENNEL GRATED CARROT, OLIVES AND SWEETCORN COUS COUS CON VERDURA FRUTA COUS COUS WITH VEGETABLES LECHUGA Y TOMATE LETTUCE AND TOMATO FRUIT FRUTA FRUIT FRUTA FRUIT 10 840 Kcal. P.: 22 HC.: 35 L.: 41 G.: 10 11 594 Kcal. P.: 23 HC.: 45 L.: 28 G.: 8 12 684 Kcal. P.: 12 HC.: 31 L.: 54 G.: 10 13 777 Kcal. P.: 20 HC.: 34 L.: 42 G.: 12 14 765 Kcal. P.: 15 HC.: 49 L.: 34 G.: 6 ENSALADA DE PASTA AL PESTO CON TOMATE NATURAL LENTEJAS GUISADAS CON ZANAHORIA JUDÍAS VERDES CON CHISTORRA POTAJE DE GARBANZOS RECETA FISH REVOLUTION PASTA SALAD WITH PESTO AND NATURAL TOMATO LENTIL AND CARROT STEW GREEN BEANS WITH CHISTORRA CHICKPEAS STEW PAELLA VALENCIANA VALENCIAN PAELLA CONTRAMUSLO DE POLLO ASADO CON ROMERO FILETE DE MERLUZA CON AJITOS Y CEBOLLA EN SALSA TORTILLA DE PATATAS CARRILLADA EN SALSA FRESCO DE TOMATE SPANISH OMELETTE PORK CHEEK IN SAUCE BOQUERON ANDALUZA CON CAPONATA DE ROAST CHICKEN WITH ROSEMARY HAKE FILLET WITH TOMATO SAUCE, GARLIC AND VERDURAS ENSALADA DE LECHUGA, MANZANA Y CEBOLLA ZANAHORIA BABY CARAMELIZADA ONIONS ANDALUSIAN STYLE ANCHOVY WITH VEGETABLE LECHUGA Y ESPÁRRAGOS LETTUCE, APPLE AND ONION SALAD BABY CARROTS "CAPONATA" LETTUCE AND ASPARAGUS ENSALADA DE ESPINACAS, TOMATE Y MANZANA FRUTA FRUTA SPINACH SALAD WITH TOMATO AND APPLE FRUTA FRUTA FRUIT FRUIT FRUIT FRUIT HELADO ICE CREAM 17 823 Kcal.
    [Show full text]
  • The Green, St Leonards Road, Claygate, Surrey, KT10 0JD
    Diplomeno Kretodis £9.75 Souvlaki £8.50 A folded Pizza, with Chicken, Meatballs, Marinated succulent skewers of Lamb or Pepperoni, Bolognaise, Mushrooms and Chilli, Chicken (or both) cooked on our grill oozing with Mozzarella Tiger Prawns £10.25 Large whole Tiger Prawns, in Garlic Butter, Lemon Zest and Chopped Parsley The Green, St leonards Road, Claygate, Surrey, KT10 0JD Tel: 01372 465 125 www.thegreekvine.co.uk Pasta & Al Forno Bolonez £7.45 Rich Beef Ragu served with Tomatoes, Herbs To keereeo Pysto and tossed with Spaghetti Orektika Salates Please choose a side order of your choice Thymomenos £6.75 Garlic Pizza Bread £2.95 Classic Nicoise £7.95 Penne Pasta in a Spicy Tomato Sauce with Black Mydia £8.45 Cheesy Garlic Pizza Bread £3.25 Mixed Leaves, Tomatoes, Red Onion, Olives and Garlic A Big Bowl of succulent Mussels cooked in Tomato Pesto Pizza Bread £3.75 New Potatoes, Tuna, Boiled Egg, Green Beans White Wine, Onion and Cream Chef’s Homemade Soup of the Day £3.75 and Capers Kalamari Garides £10.25 Linguine Pasta served with Sautéed Prawns, Lauraki £12.50 Kalamari Chicken Caesar £7.75 Calamari, Chilli and Leeks in a White Wine and Whole Seabass wrapped in foil with Olive Oil, Deep fried Calamari served with garlic Aioli £4.65 A Classic salad served with a Chicken Breast CreamyTomato Sauce Parsley, Garlic, Olives and Lemon. Baked in and our Homemade Chunky Croutons splashed the oven Grilled Sardines with tasty Caesar Dressing Keftedes £8.95 with Lemon, Olive Oil & herbs £4.45 Traditional Greek Meatballs in a Tangy Stiffado £10.50 Horiatiki £7.50 Tomato Sauce with Mushrooms and fresh A traditional Greek dish.
    [Show full text]
  • Tapas Calientes
    Tapas Calientes HOT TAPAS Nibbles M F V Pan galician (vg) £3.25 Baked bread served with olive oil & balsamic Brocheta de Pollo y Chorizo £6.95 Calamares £6.95 Queso de Cabra (v) £5.50 vinegar Calamares rings deep fried in our Lightly battered goats cheese, drizzled (Gluten, SO2) Herbed chicken & chorizo kebab served with sliced beef tomato dressed with own buttermilk batter & served with honey & served with braised fennel with aïoli (Egg, Mustard, Celery, Milk, Gluten, So2, Mollusc) & beetroot crisps (Milk, Egg) Pan Catalán (vg) £4.25 olive oil & sherry vinegar(So2) Baked bread topped with tomato & garlic Patatas Bravas (vgo) £5.50 (Gluten, SO2) Filete de Hierro Plano £7.95 Triple cooked sagitta potatoes served with Flat iron steak served with parmesan Gambas £7.50 Tiger prawns deep fried in lightly aïoli & spicy tomato sauce (Celery, Egg, Mustard, So2) patatas bravas (Celery, Milk) Aceitunas Gordal (vg) £3.95 spiced tempura batter & served Pitted Gordal olives with aïoli (Egg, Mustard, Celery, Gluten, Crustacean, So2) Coliflor Asada (vg) £6.50 Chorizo y Patatas £6.95 Roast cauliflower topped with a rich Caramelised chorizo & potato (So2) Almendras (vg) £3.95 paellas tomato sauce & aïoli (Mustard, Soy, So2) Roasted & salted Valencian Mejillones a la Marinera £5.95 We make all our paella fresh to order Albóndigas con Tomate £5.95 Croquetas de Jalapeños y Frijoles (v) £5.50 almonds Beef & pork meatballs served in a rich Mussels steamed in white wine & (Nuts) Jalapeños & refried bean croquettes served so please allow 40 minutes, a little (Gluten, Egg, So2, Celery, Mustard) garlic cream (Mollusc, Milk, So2) tomato stew with sour cream (Milk, Gluten, Egg) more at busier times.
    [Show full text]
  • La Veranda CUCINA ITALIANA
    La Veranda CUCINA ITALIANA ANTIPASTO H O M E M A D E P A S T A & R I S O T T O COLD ANTIPASTO ITALIANO 28 SPAGHETTI AL POMODORO & BASILICO 18 Assortment of Italian imported, cured meat and cheeses, roasted bell peppers, Italian herb San Marzano tomato sauce, basil and Parmesan Cheese marinated olives and caponata. Serves two. RIGATONI ALLA NORMA 22 CLAMS OR MUSSELS POSILLIPO 16 Traditional Sicilian recipe, rigatoni, eggplant, fresh mozzarella, San Marzano tomato sauce, basil and Steamed with garlic and extra virgin olive oil, served in white or red sauce Parmesan cheese POLIPO GRIGLIATO / GRILLED OCTOPUS 18 LINGUINE ALLA VONGOLE / CLAMS 22 Mediterranean grilled octopus, served on top of chopped onions and tomatoes in a rich marinade Fresh clams, extra-virgin olive oil, garlic, white wine sauce, red pepper flakes, and parsley FRIED CALAMARI 16 FETTUCCINE ALLA BOLOGNESE 23 Crispy battered calamari served with marinara sauce. minced beef and veal, fettuccine pasta, béchamel and Parmesan cheese FRIED ZUCCHINI 12 PAPPARDELLE BOSCAIOLA 24 Battered, fresh, zucchini served with aioli sauce pappardelle pasta with porcini, mushrooms, pancetta and mascarpone cheese in a sundried tomato pesto sauce TRIO BRUSCHETTA 12 Crostini toast 3 toppings, roasted peppers and garlic/caponata/mozzarella, tomato, and onions SPAGHETTI CHITARRA ALLA CARBONARA 24 Spaghetti tossed with shallots and pancetta, in a creamy egg yolk sauce, with pecorino cheese INSALTA DI CESARE 13 and fresh black ground pepper Romaine lettuce, caesar dressing, croutons and Parmesan cheese
    [Show full text]
  • Evening Mitzvah Celebration
    Evening Mitzvah Celebration Valet Parking ● Maître D’ ● Private Bridal Suite ● Event Manager ● Over 50 Colored Linen Options Beverages Assorted Sodas & Juices ● Virgin Strawberry Daiquiris & Pina Coladas ● Coffee, Tea, & Decaf Service Signature Open Bar $26.00 pp ● Premium Open Bar $31.00 pp Beer & Wine $20.00 pp ● Cash Bar/ Master Tab $150.00 Bartender Fee Adult Cocktail Hour Teen Cocktail Hour ● International & Domestic Cheese & Cracker Board Displayed in Silver Chafing Dishes: accompanied with seasonal Fresh Fruits ● Pizza Bagels ● Mini Hot Dogs ● Seasonal Crudité ● Mini Burger Sliders ● Vegetable ● Fresh Sushi & Sashimi Station with Attendant Spring Rolls ● Chicken Tenders ● Select 2 Cocktail Hour Stations ● Potato Pancakes ● Select 8 Butler Passed Hors D’Oeuvres Adult Dinner Teen Dinner Blessing of the Challah included Blessing of the Challah included Mixed Field Greens with Balsamic or Caesar Salad Tomato Basil Mozzarella paired with an Arugula Salad with a Balsamic Reduction Select 3 Captain Stations Select 1 Chicken, 1 Beef, & 1 Fish for your guests to choose from our selections: from : Entrée’s Served with Chef’s Selection of Seasonal Vegetable Teen Dessert and Starch Decadent Tiered Cake Adult Dessert Decorated Sheet Cake (Upgrade to tiered cake for $2.50 per person) Sundae Bar and Candy Bar Platters of Italian Cookies and Pastries on the tables Pricing Adults ‘19 Teens ‘19 Adults ‘20 Teens ‘20 Ages 15 and older Ages 4-14 Ages 15 and older Ages 4-14 Friday/ Sunday Evening $80.00 $60.00 $82.00 $62.00 Saturday Evening $85.00 $65.00
    [Show full text]
  • Istock - Getty Images LATIUM
    82 Rome, Colosseum, © belenox - iStock - Getty Images LATIUM Latium is an area worth getting to know, beaches, the lovely cli's, all along the a land rich in blends of art, culture and coastline, from Tarquinia beach to the nature, the crossroads of Mediterranean white sand of Sabaudia with its famous civilization and of Etruscan, Sabine, Sam- dunes, to the clear waters of San Felice al nite, Campanian and Latin peoples. The Circeo and Sperlonga, an authentic region probably got its name from the Tyrrhenian fishing village, down to Gae- Latins, whose most recent history min- ta, with its split mountain overhanging gles with that of Rome and the Pontifical the sea. There are very charming under- State, the Terra del Lavoro and the King- water itineraries along the lovely seabeds dom of the Two Sicilies. A compound of the Pontine islands, to underwater memory that only a few dozen years ago caves, fields of posidonia, lobsters and recovered its role as a unique tourist at- even submerged shipwrecks. traction, together with that of the capital The counterpoint to the sea are the city. Nowadays the region stands out beautiful mountains, rich in avifauna and with its many charms, from spas to spec- biodiversity, which mark out the region’s tacular lakes, from gentle hilly scenery to ridge and follow its outline from the bor- charming beaches, from archaeology ders of Tuscany to Campania, from the and art to the great wealth of traditions. Rieti salt road to the Abruzzo National Latium is a wonderland, the essence of Park. Then there are the Monti della Laga natural beauty, historic remains and a and della Duchessa, the magical Simbru- variety of food and wine related to the ini mountains, the heart of Latium, the soil and the simplicity and wholesome- Ausoni mountains and the Aurunci, ness of the crops.
    [Show full text]
  • Summer Ciambotta Stew with Heirloom Eggplants, Romano Beans & Farro
    Summer Ciambotta Stew with Heirloom Eggplants, Romano Beans & Farro Ciambotta is a classic Southern Italian vegetable stew. It has always been made with fresh ingredients, which change with the seasons. In this summer version, we’re using yellow squash, flat Romano beans and heirloom eggplants, all of which are at their best in the warm weather. Depending on what’s ripest near you, you may receive either white or purple eggplants. Either way, their creamy texture and summery flavor add an incredible seasonal touch to this dish. Enjoy, chefs! Ingredients 1 Cup Semi-Pearled Farro 6 Ounces Romano Beans 2 Heirloom Eggplants 1 Tomato 1 Lemon 1 Red Onion 1 Summer Squash 1 Bunch Basil Knick Knacks 2 Tablespoons Butter ¼ Cup Grated Parmesan Cheese 2 Teaspoons Ciambotta Spice Blend (Whole Fennel Seeds, Crushed Aleppo Pepper, Ground Bay Leaf & Garlic Powder) Makes 2 Servings About 680 Calories Per Serving Prep Time: 15 min | Cook Time: 25 to 35 min For cooking tips & tablet view, visit blueapron.com/recipes/676 Recipe #676 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/676 1 2 Prepare the ingredients: Cook & dress the farro: Wash and dry the fresh produce. Heat a medium pot of salted Add the farro to the pot of boiling water. Cook 18 to 20 minutes, water to boiling on high. Cut off and discard the stem ends of the or until tender. Turn off the heat. Drain the cooked farro thoroughly Romano beans; cut the Romano beans into 2-inch pieces on an and return to the pot. Stir in the juice of 2 lemon wedges and a angle.
    [Show full text]
  • H0oaz2yeqqyb8n5tatee Jaleo Events Collateral
    Tapas: (noun): small Spanish savory dishes meant for sharing Pulpo a feira Maestro Alfonso Coca con Erizos de mar é by Semi Private Bibliotheca José Andrés Paella Grill Paella Side (PDR) Sherry Main Dining Terrace Lounge THE CONCEPT VENUE SETUP MAX CAPACITY Jaleo brings alive the spirit and flavors of Spain with a menu reflecting Restaurant Buyout Reception 250 the rich regional diversity of classical and contemporary Spanish cuisine, under the direction of renowned chef José Andrés. Restaurant Buyout Seated 220 THE FLAVORS Main Dining Reception 240 Jaleo offers an impressive assortment of tapas, the traditional small Main Dining Seated 160 dishes of Spain, as well as savory paellas, creative cocktails, superb sangrias and a fine selection of Spanish wines and sherries in a vibrant Sherry Lounge Reception 45 and comfortable atmosphere. Sherry Lounge Seated Please Inquire HOURS CONTACT Semi-Private - Paella Side Reception 60 Sun-Thurs: 12:00pm – 11:00pm Event Sales Manager, JR Hinson Semi-Private - Paella Side Seated 60 Fri & Sat: 12:00pm – Midnight [email protected] 702.698.7957 Terrace Seated 40 The Cosmopolitan of Las Vegas, Level 3 3708 Las Vegas Boulevard South Bibliotheca (PDR) Seated 11 Las Vegas, NV 89109 CELEBRATE WITH JALEO At Jaleo, we’re always in the spirit of celebrating, and we offer special menus and private party spaces of any size and style to suit the needs of you and your guests. No matter what the occasion, our talented staff will help you create a unique and unforgettable event. Full Buyout Main Dining This Jaleo location was nominated for a James Beard award for interior design Rich with colorful textiles and centered between our festive luchadore bull head in 2011.
    [Show full text]
  • Starters Main Courses Desserts Recommended Wine Cheeseboard
    Month 2019 | Your Executive Chef is XXXXXXXX Starters Desserts Salad of Palm Hearts Passion Fruit Pavlova Spring Onions, Cucumber, Tomatoes and Garden Greens with Dill Dressing (vegan) (gf) Berries and Whipped Cream (gf) Wild Mushroom Panna Cotta Rosemary Roasted Pineapple Mushrooms à la Greque and a Cheese Tuile Mango and Pink Peppercorn Sorbet and Banana Jam (vegan) (gf) (ls) Grilled Blue Corn Tortilla Steamed Sticky Toffee Pudding Monterey Jack Cheese, Guacamole, Sour Cream and Pico de Gallo (gf) Vanilla Cream Sauce (ls) Soup of the Day Minestrone Soup Pesto Oil Cheeseboard A Selection of Regional British and Continental Cheese with Biscuits Main Courses Fusilli Pasta Arrabbiata Recommended Wine Spiced Quorn Fajita Wrap Avocado, Alfalfa Sprouts and Salsa (vegan) White Wine Here – £18.00 Crisp and refreshing white with a lemony zing, all the way from Sicily Spiced Cauliflower and Lentil Pie Paneer and Spinach, Onion Bhaji, Tomato and Cumin Sauce White Wine Here – £18.00 Crisp and refreshing white with a lemony zing, all the way from Sicily Roasted Cauliflower Baby Gem, Carrot, Broccoli and Potato Crisp (vegan) (gf) Red Wine Here – £18.00 Dark and inky earth flavours, bursting full of cherries and summer fruits Red Wine Here – £18.00 Dark and inky earth flavours, bursting full of cherries and summer fruits (gf) – Denotes gluten free (ls) – Denotes low sugar * Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked eggs and milk may increase your risk of foodborne illness, especially if you have certain medical conditions.
    [Show full text]
  • Passport Menu
    passport menu June 2nd - July 6th the Basque Country Grilled Octopus Escabeche 15 Roasted Atlantic Cod 30 roasted tomatoes, green beans, chorizo butter, “Vainas y Patatas,” smoked paprika, sherry vinegar braised green beans and potatoes, Basque Country Grilled Pork Chop 28 tomato, onion, garlic, coriander Bay of Biscay Shrimp Salad 13 with lemon, garlic & rosemary, poached & chilled shrimp, fried cornmeal cake, Vanilla Flan 8 blanched asparagus, aioli, “Pisto” of slow cooked tomatoes, zucchini, peppers, caramelized egg custard, hard boiled egg Guajillo chilies & sweet paprika roasted strawberries appetizers & Salads sides pastas & ENTREES Green Gazpacho 10 Sauteed Greens 8 Peasant Beef & Pork Bolognese 24 cucumber, grapes, arugula, bread, almonds with olive oil and garlic rigatoni pasta, Angus Beef & Duroc pork, pomodoro, chili flakes, cream, Parmigiano Caesar Salad 11 Roasted Fingerling Potatoes 8 romaine hearts, garlic croutons, with olive oil and sea salt Spaghetti Pomodoro 19 Parmigiano Reggiano Za’atar Grilled Flatbread 5 tomato, fresh basil, garlic, olive oil, Parmigiano Reggiano Spring Vegetable Salad 12 Mediterranean spiced, two per order mixed lettuces, roasted beets, Half or Whole Baguette 3/6 Red Wine Braised Lamb 28 black lentils, haricots verts, walnuts, fresh baked and served with olive oil boneless shank, tomatoes, dried porcini, tarragon-mustard vinaigrette roasted local mushrooms, red grapes, served over barley risotto Seared Greek Halloumi Cheese 13 tomatoes, lemon, Ouzo, grilled bread Calamarata alla Norma 27 ring-shaped
    [Show full text]
  • Breakfast & Brunch Colazione Dolce
    breakfast & brunch tagliere di salumi e formaggi___ 30 (x2 people) selection of high end imported cured meats and cheeses with Imported Buffalo Mozzarella mozzarella di Bufala Campana DOP___ 18 Imported fresh Buffalo Mozzarella, with Caprese Salad and marinated grilled eggplants acquasale Cilentana con tonno e pomodorini___ 18 hard bread with imported “CALLIPO” e.v.o oil canned tuna fillets, tomatoes, basil, Gaeta’s olives and Capper berries costoletta di maiale impanata con rosmarino___ 19 breaded pork chop with rosemary and lemon, served with green salad uova al tegamino e ciambotta___ 16 fried eggs served with imported Porchetta, southern italian vegetables stew and toasted bread uova in camicia___ 16 poached organic eggs served with Prosciutto Cotto (Imported Italian “Ham”), Asiago Cheese, boiled sliced potatoes, evo oil and toasted bread uova in Purgatorio___ 15 Eggs in Purgatory (2 eggs), southern italian tomato sauce, parsley, imported Caciocavallo Cheese and bread frittata di spaghetti___ 16 “Spaghetti pie”, with 2 eggs, Parmigiano Reggiano, cherry tomatoes and basil brioche con Prosciutto di Parma___ 15 fresh baked “Pain Brioche”, olive tapenade, filled with 20 months aged Prosciutto di Parma, served with Fresh Tuscany Pecorino, cantaloupe melon and blueberries colazione dolce cornetto___ 3.50 fresh baked croissant, plain or filled with Nutella torta caprese___ 5.00 southern italian chocolate cake made with almond flour ciambella___ 4.00 fresh baked Italian Breakfast “pound cake” affogato al caffè___ 7.00 artisanal Italian Gelato, Double Espresso poured pasta fusilli con gamberetti___ 18 fresh fusilli with cherry tomatoes, shrimps and fresh basil penne al pomodorino fresco___ 15 imported Penne RUMMO, with southern traditional fresh tomato sauce, extra virgin olive oil and basil cooking time 8 minutes.
    [Show full text]
  • Cured Meats & Cheese Our Signature
    CURED MEATS & CHEESE OUR SIGNATURE TAPAS JAMÓN IBÉRICO CORTADO A MANO (80grs) ................................ 23 ½ Full Hand-carved ham from free-roaming acorn-fed Ibérico pig CRUJIENTES DE QUESOS (v) .............................................................................. 6.50 Toffee flavoured filo pastry filled with a blend of Spanish cheeses SELECCIÓN DE JAMÓN IBÉRICO Y EMBUTIDOS..................................13.50 Selection of Ibérico ham, chorizo, salchichón & lomo SALTEADO DE VERDURAS CON SETAS (v) .............................................. 14 A mix of 9 sautéed vegetables with mushrooms CECINA DE LEÓN CON VIRUTAS DE QUESO Y ACEITE DE OLIVA ....................................................................................................... 12 COCA CON PISTO DE VERDURAS Cured beef leg with sheep´s cheese and virgin olive oil ‘Coca’ with vegetable ‘pisto’ (Ratatouille) • BONITO: with Cantabrian sea tuna……..………….…………….10 • ANCHOAS: with Cantabrian anchovies………………………….12 SELECCIÓN DE QUESOS ESPAÑOLES (v)……………….……………..…. 11.50 PULPO CON PATATA REVOLCONA .......................................................... 19.50 Cheese selection: Manchego, Mahón, Ibores, Cabra Montenebro & Paprika mashed potatoes with octopus, ‘pancetta’ and ‘piparras’ La Peral Asturian blue cheese LAGARTO IBÉRICO CON SALSA CHIMICHURRI. .................................... 14 A special tasting pork cut with chimichurri sauce and potatoes COLD SELECTION PIMIENTOS DE PADRÓN (v) ..........................................................................
    [Show full text]