Wedding Menus - 2019
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Appetizers and Soups Low-Country She-Crab Soup…$9 French Onion Soup...$9 Soup Du Jour
Appetizers and Soups Low-country She-crab Soup…$9 French Onion Soup...$9 Soup Du Jour Hot French Country Escargot in the shell with garlic butter and croutons…..……………….……………..…………………….…………………..$12 Maryland Crabcake with Cajun corn maque-choux, topped with a fennel and arugula salad ……………………………………….……………………..………….…..……..$14 Crispy Fried Oysters with cocktail, remoulade, and South Carolina vinegar slaw…………………………………......………………………..….$14 Napa Valley “Pizzetta” fresh mozzarella, asparagus, roma tomatoes, basil and olive oil served with a small salad………………...……….………..….$15 Steamed Mussels for Two Smoked tomato and lobster broth, Vidalia onion, chorizo, and cilantro Or Cajun sauce picante and andouille sausage $20 Cold Hazelnut “Winter Salad “with mixed greens, roasted red beets, goat cheese, dried apricots, and dressed with an herb vinaigrette ............$9 Betty Hege’s House Salad with Bibb lettuce, artesian greens, celery, carrots, radishes, cucumbers, tomatoes, Vidalia onions, feta cheese and a garlic mustard vinaigrette………………………………………………………………………….....……………………….…..…..……. $9 Traditional Caesar Salad with herbed croutons & fresh grated Parmigiano Reggiano……………….………….…………………………………...…..….….....$9 Lettuce Wedge with pickled red onions, crisp bacon, tomatoes and a bleu cheese dressing…………………….......….……………………………….……..….…$12 Asian “Grilled Tenderloin” Salad with filet mignon, red cabbage, bok choy, carrots, wasabi peas, peanuts, sugar peas, crispy wontons and a soy-ginger vinaigrette....…………….….……………………………...………..……..….….……$14 Hege’s Original -
Knowled€E of the Land
KNOWLED€E OF THE LAND Nnrrvs A¡rncucnx CulruREr AND fus¡l¡r¡Nce Swggested Aetiuíty C¿daval's artic.le contains vocabulary and concepts that will be unfa- miliar to manystudents. However, these difficulties can be used to e'n- gage students in i.denrifying questions and principles that will guide their study throughout this unit. A strategy for promoting aetive read- ing of the article follows. Set a Purpose for Reading 'ol.and and Native American Cultures" contains several stateÍrents describing values and beliefs held in common by the Native Ame¡ican groups introduced by the aufhor. Instruct students to highlight or under, line these stalements as they read. Some sample stateûrents are below: At the care af most Natiue Arnericøn cubures are concepts of land, wh;clt shape all føeets af political, soeial, ecanomie, and symbolic life. Natiae Arneriean euhøres baue generalþ pereeiued lønd as pørt af their caltural enuirontnent as well a.s the soøree of nowrishtuent øcd shelter. Tl¡e nøturøl anã spiritøølrelatktnships between ltwr,na.ns and.lønd are central ta the waild arder of rnøny Nøtiue Atnerieans. to Knotuledge of the Land and Apply Give students time in small groups to discuss their selected statements. Discuss ( Students should work together to justify their selections. This process will help less capable readers arrive at meaning. You may want to help students rewrite the statements in their own words. Follow up with a full class discussion and select several statements the students feel are the most "telling" about Native American beliefs 'Write and attitudes. out these statements on a length of newsprint or on individual tag-board strips. -
Small Plates
SSmmaallll PPllaatteess Coconut Fried Prawns 11.75 Served with a mango chutney Sweet Potato Fries 7 Cone Basket of delicious fries with spicy Cajun Aioli dipping sauce Chips & Salsa 7 Fresh homemade corn chips and black bean salsa Calamari 12.5 Traditional Squid tentacles and rings served with lemon aioli and marinara sauce Hot Wings 12.75 Buffalo Spicy or Smokey Barbeque served with ranch dressing Steamed Clams 14.5 Enriched with garlic, butter, onions served with Stone House Ciabatta bread Raw Oysters half dozen 16 Casino or Rockefeller Style 18 Ahi Tartar 16.5 Sashimi Tuna, avocado, green onions, creamed wasabi mayo, Soy sesame sauce, served on a bed of seaweed salad Stone House Crab Cake 14.75 Choose one preparation: Chipotle gorgonzola with roasted bell pepper sauce or Lemon caper sauce or our Signature Delicate Saffron lemon sauce Barbecue Prawns 15.75 Blackened spices, sautéed with bell peppers, mushrooms, onions, finished with a Caribbean sauce, served with a black bean salsa topped with sour cream Traditional Classic Escargot 12.5 or Macadamia Escargot 14.5 Topped with white grapes, macadamia nuts and Gorgonzola cheese served with Ciabatta bread Mediterranean Trio 13.5 Tapenade, red bell pepper Hummus, Baba Ganoush served with lavash and Mary’s gluten free crackers Antipasto Plate 15 Prosciutto, assorted cured meats, imported cheese, tapenade and Stone House bread Smoked Salmon Plate 15 Cream cheese, capers, red onions and mini bagels Baked Brie with Gorgonzola cheese and fresh fruit 14 French Onion Soup 7.5 Seasonal Gazpacho 7.5 Soup du Jour 7 South of the Border Mama Maria’s Combo Plate 14.5 Your choice of “Mama Maria’s” handmade Chicken or Pork Tamale, One cheese enchilada served with fresh black bean salsa, cilantro rice, sour cream and charro beans. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Cafe Du Soleil – BISTRO FRANCAIS
– Cafe Du Soleil – BISTRO FRANCAIS LUNCH | 11 AM – 4 PM | WE CATER: WWW.VOILACATERERS.COM LES SOUPES Soupe de Courges LES SALADES GOURMANDES Froide 6 Poulet Curry 15 Chilled Butternut Squash Soup, Organic Chicken Breast With Curry Mayo, Organic Greens, Cranberries, Crème Fraiche, Chives Roasted Walnuts, Classic Bistro Vinaigrette Soupe a l'oignon 6 Nicoise du soleil Classic French Onion Soup Yukon Potato Salad, Cherry Tomato, Red Beets, Haricots Vert, Shaved Gazpacho A La Radishes, Boiled Egg, Black Nicoise Olives, Classic Bistro Vinaigrette Grecque 7 - With Albacore Wild Tuna 18 Chilled Tomato Soup, Greek - With Fresh Burrata 16 Olives, Feta Cheese Saumon froid, lentilles, arugula 19 POUR COMMENCER Cold Poached Atlantic Salmon, Lentils Salad, Baby Arugula, Shaved Radishes, Classic Bistro Vinaigrette Escargots De Bourgogne 7 Betteraves,Tomates, Burrata 14 Burgundy Snails In The Shell, Roasted Red Beets, Tomatoes, Fresh Burrata, Olive Oil, Balsamic Garlic Parsley Butter Sauce Rillettes de Saumon LES MOULES FRITES grand mère 9 Housemade Atlantic Poached Prince Edward Island Steamed Mussels, And Smoked Salmon Spread, Served With Garlic French Fries $16 Crème Fraiche, Lemon Juice, Chives, Toast Marinière Moutarde a Roquefort Garlic, Shallots, l'Ancienne Garlic, Shallots, Salade Verte Bio 6 Chablis, butter, Shallots, Whole Chablis , Roquefort, Organic Mixed Greens, Cherry Parsley Grain Mustard, Chives, Cream Tomatoes, Classic Bistro Applewood Smoked Vinaigrette Bacon, Chablis, Rillettes de canard Cream Maison 7 Housemade Duck Confit Spread -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Download the Winter Menus
Winter Menus 2019 - Week 1 Saturday: 12-28-19 Sunday: 12-29-19 Monday: 12-30-19 Tuesday: 12-31-19 Wed.: 1-1-20 Thursday: 1-2-20 Friday: 1-3-20 Special BreakFast Pancakes & Sausage Casserole Fried Mush Biscuits & Gravy Cinnamon Roll French Toast Scone & Yogurt LUNCH Mushroom Cream Soup Dutchess Soup French Onion Soup Turkey Veg Soup Tomato Cream Soup Chicken Rice Soup Squash Soup Jewel Salad Cole Slaw Pasta Salad Relish Plate & Dip Tossed Salad Greel Salad Cherry Cola Salad Chicken Pot Pie Pork Loin & Gravy Broccoli Quiche Chili Con Carne Grilled Cheese Walnut Turkey Sand Chicken & Noodles Hamburger White Fish BeeF Stew Tuna Salad Swedish Meatballs BeeF Taco Salad Pizza Sub Sandwich Tater Tots Sweet Potato Italian Green Beans Kettle Chips Beets Wax Beans California Blend Green Beans Royal Vegetables Buttered Potatoes Capri Vegetables Buttered Noodles Refried Beans Whipped Potatoes Iced Sugar Cookie Cheddar Biscuit Tropical Fruit Vanilla Cake Chocolate Cake Macadamia Cookies Mint Chip Ice Cream Banana Gingerbread Vanilla Pudding Oranges Wedges Pineapple Tidbits Cinnamon Apples Peach Halves DINNER Reuben Soup Lentil Soup Carrot Bisque Soup Potato Chowder Italian Sausage Soup Beef & Barley Soup Egg Drop Soup Salad/Cranberry Sauce 7-Up Salad Waldorf Salad House Salad Pea Salad House Salad Mixed Green Salad MeatloaF Chicken & Veg Salad Apple Pork Chop Baked Chicken Roast BeeF Ham/Potato MiX Turkey w/ StuFFing Turkey Pot Roast Coney Dog Spaghetti Honey BBQ Ribs Tilapia w/ Relish Marinated Chicken General Tso's Chicken Carrots Cauliflower & Cheese -
Snacks Sandwiches Appetizers Salads Entrees
Snacks Appetizers House made potato chips 7 French Onion Soup 7 crouton, Swiss cheese cajun seasoned, ranch dressing Chips & Guac 9 Sliced Filet Mignon (*) 11 horseradish crème, toasted garlic muffin guacamole, salsa & tortilla chips, Wings 11 Buffalo Mac & Cheese 11 choice of hot honey mustard, elbow macaroni & buffalo chicken in a blue cheese sauce topped with cheddar cheese bbq or buffalo sauce Chili 8 Shrimp Flatbread 12 beef chili, cheddar cheese, scallions grilled shrimp, goat cheese, pesto sauce Spinach Dip 12 Calamari 12 Blackened pita chips fried jalapeños, chipotle aioli Hummus 10 Pork Teriyaki Dumplings 12 black olive & red pepper hummus, sweet chili dipping sauce traditional hummus, tzatziki sauce P.E.I. Mussels 13 grilled pita bread jalapeno white wine broth, garlic bread Chicken Quesadilla 10 chicken, peppers, onion, cheddar, flour tortilla, salsa, guacamole, sour Salads cream Goat Cheese & Beet Salad 14 Nachos 13 toasted pistachio nuts, baby arugula, walnut vinaigrette tortilla chips, beef chili, cheddar cheese, jalapeños, tomato, onion, Cobb Salad 15 sour cream, guacamole and salsa grilled chicken, bacon, red onion, hardboiled egg, (vegetarian also available) crumbled blue cheese, avocado, tomatoes, romaine lettuce, and blue cheese dressing Sandwiches Steak Salad (*) 18 marinated sliced filet mignon, mixed greens, grilled red onion, 100 % USDA roasted cherry tomatoes, balsamic vinaigrette prime burgers, from premium blended ground steaks from Caesar Salad (*) 12 Master Purveyors crispy romaine lettuce, crotons, tossed -
Instructor Guide—Adult
Instructor Guide—Adult About Food Smarts About Leah’s Pantry Food Smarts is an interactive, learner-centered Leah’s Pantry is a California-based nonprofit curriculum choice for nutrition educators bringing committed to a vision all people being nourished, programs to low-income audiences throughout the regardless of socioeconomic status. Our programs and United States. The curriculum is intentionally flexible; products are designed to ensure all people have access care is taken to ensure educators retain control over to healthy food and feel competent preparing easy, the type of activity used to meet the stated outcomes. nutritious meals for themselves and their families. For example, a large, outgoing group might benefit We approach our work through the lens of trauma more from a decentralized activity where learning and resilience, and believe that positive, nourishing is happening in pairs or trios whereas a smaller food experiences can heal individuals, encourage group might glean more from a facilitated group healthy community norms, promote nutritional discussion. Further, the same activity can be used to security, and support the realignment of broken food achieve different outcomes. Successful Food Smarts systems in low-income communities. Learn more at facilitators focus primarily on participant engagement leahspantrysf.org. and build confidence and intention to put healthy behaviors into practice. Included Evaluation Tools are based on the FFY2017 USDA Evaluation Framework. Acknowledgements Food Smarts has been used extensively in SNAP- Since 2006, Leah’s Pantry staff have been fortunate Ed (USDA-funded) programs, as well as in a wide to work alongside a host of talented educators, variety of settings including housing communities, dedicated partners, and, most importantly, enthusiastic shelters, medical clinics, family resource centers, participants from a wide variety of cultural foodways, and food distribution sites. -
15 Insanely Delicious Soups You Can Make in a Crockpot Free Printable Recipes and Grocery List Below
15 Insanely Delicious Soups You Can Make in a Crockpot Free printable recipes and grocery list below Recipe List 1. Zuppa Toscana with Sweet Potatoes 2. Garden Vegetable Soup with Pesto (Panera Copycat) 3. Hamburger Vegetable Soup from when I made 10 freezer meals in one hour 4. Chicken Soup with Mexican Seasonings 5. Beef Barley Stew from Live Simply 6. Meatball Vegetable Soup 7. Beans & Greens (vegetarian) 8. Sausage Spinach Tomato Soup (YUM) 9. Ham & Pinto Bean Soup 10. Simple Lasagna Soup (add meatballs for a heartier soup) 11. Italian Wedding Soup 12. Meatball Soup with Tons of Veggies from my Trader Joe’s crockpot recipes (my new fave) 13. Vegetarian Black Bean Soup 14. Easy French Onion Soup 15. Turkey White Bean and Kale Soup For more information, visit www.NewLeafWellness.biz 1 1. Zuppa Toscana with Sweet Potatoes Recipe from New Leaf Wellness Yields: 6 servings Ingredients • 1 pound ground spicy sausage • 3 sweet potatoes (about 1 ½ pounds), washed and sliced (no need to peel) • 1 bunch of kale, washed and chopped • 1.5 teaspoons fennel seeds • 1.5 teaspoons paprika • 1 teaspoon black pepper • 1 teaspoon onion powder • 1 teaspoon garlic powder • 64oz chicken broth (8 cups) (not needed until day of cooking) • 1 cup heavy cream (or half and half) (not needed until day of cooking) Materials • 1 gallon-sized plastic freezer bag To Freeze and Cook Later 1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. 2. Add ingredients except chicken broth and heavy cream to your freezer bag. -
Soups at Southport
SOUPS AT SOUTHPORT A Migrant Centre Community Initiative SHARING CULTURES BUILDING FRIENDSHIPS BRINGING COMMUNITIES TOGETHER SOUPS AT SOUTHPORT Soups at Southport © 2016 The Migrant Centre Organisation Inc. All rights reserved. No part of this publication may be reproduced, stored in or introduced into a retrieval system or transmitted by any form or by any means (including electronic, mechanical, photocopying or recording or otherwise) without the prior written consent of the publisher. SOUPS AT SOUTHPORT Foreword Message from the Minister Message from The Migrant Centre Organisation Inc. The Queensland Government was pleased to fund the Soups at Southport event In 2014, The Migrant Centre launched a small project called Soups at Scar- delivered earlier this year by The Migrant Centre Organisation in recognition of borough (our Head Office is located at 91 Scarborough Street) to celebrate the the importance of intercultural connections to a harmonious, united and cohesive diverse and delicious flavours of soups that were shared with us by members community. and clients who have come from all over the world to make Australia their home. Photos of our soup lunches were posted on our Facebook page and we This Soups at Southport Community Recipe Book is the culmination of the contri- received many requests for recipes. In response to the growing interest in glob- butions made by people from more than 30 different cultural groups. al cuisine—and particularly for healthy food—we started to collect recipes for The Queensland Government is committed to supporting the continued growth publication. and development of Queensland’s strong multicultural society – it is who we are. -
Paris Menu Degustation
Luxury On Flight PARIS MENU DEGUSTATION Collection Printemps-Eté 2019 CHOOSE THE BEST! Paul Bocuse said: “Classic or modern, good cuisine is quality cuisine”. We totally agree. Don’t you? We, at LOF, select only the best local suppliers for our meals from entrée to dessert. When you will have a look to our menu, you will notice that we work with domestic organic products or PDO ingredients. We make a point of requiring all informations about the origin of a vegetable, a fish or a meat. We hope you will appreciate it. Our kitchens are headed by Gaël MARQUES who embodies the passion for gastronomy. After having been in the past Best France Apprentice, Gaël has become member of the selected best Chefs in France by wining the Euro-Toques award on last february. Stars restaurants are now on-board ! MORNING BREAK / AFTERNOON BREAK BREAKFAST TIME BEVERAGES FRESHLY SQUEEZED JUICE € 18,00 INNOCENT ORANGE JUICE € 10,00 (Orange, apple, carrot, tomato) 100 cl 90 cl INNOCENT SMOOTHIE € 12,00 INNOCENT SMOOTHIE € 12,00 (Mango & Passion fruit) 75 cl (Banana & Strawberry) 75 cl ORGANIC SEMI-SKIMMED MILK € 3,90 ORGANIC WHOLE MILK € 3,90 100 cl 100 cl ORGANIC ALMOND MILK € 6,00 ORGANIC SOY MILK € 6,00 100 cl 100 cl STILL OR SPARKLING WATER (1L) € 3,50 STILL OR SPARKLING WATER (50cl) € 3,00 FRESH FRUITS FRUIT SALAD € 12,00 SLICED FRUITS € 24,00 100 g 250 g (with exotic fruits and berries) MIXED BERRIES € 20,00 FRUIT BASKET € 11,00 100 g Four kind per each (with exotic fruits and berries) CERIALS-YOGHURT ORGANIC CERIALS L CERIALS S L € 9,00 € 1,00 € 7,00