Dessert Menu

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DESSERT MENU CHEF DE CUISINE: MICHAEL HANBURY EXECUTIVE CHEF: LUIS POUS F: /ASIADECUBAUK T: @ASIADECUBAUK I: @ASIADECUBAUK SHOOTERS flight 22 | individually 5 DESSERTS TIPSY CHEESECAKES coconut TRES LECHES 9 passion fruit lime & coconut sauce, vanilla chantilly peach pineapple THAI COCONUT & LEMONGRASS FLAN 8 strawberry orange consommé, caramel THE ROCHER GUAVA-WHIPPED LAYERED CHEESECAKE 10 mozart dark chocolate liqueur, frangelico, cream, coconut tuile, dehydrated tropical fruit chocolate & hazelnut flakes SORBET 9 meringue, yuzu, coconut water COCKTAIL & SPIRIT COFFEES COCONUT CAKE 9 SALTED CARAMEL MARTINI 13 vanilla sponge, coconut pastry cream, dulche de leche ice cream ciroc vodka, salted caramel syrup MEXICAN DOUGHNUTS 8 COFFEE DELIGHT 15 choice of caramel or thai chilli chocolate patron xo tequila, jose cuervo, coffee, gingerbread syrup LEMON & LIME TART 9 grumpy old gamma 13 pineapple & szechuan pepper confit, coconut meringue, tropical sorbet biscuit infused vodka, crème de cacao, gingerbread syrup RUM BABA 8 SPIRIT COFFEE 9.50 yuzu jelly, vanilla chantilly cream, coconut streusel baileys, brandy, rum or whiskey DESSERT WINE BY THE GLASS (75ML) COFFEE & TEA 4 CLOS DADY, SAUTERNES, FRANCE 10 AMERICANO PORT WINE BY THE GLASS (75ML) MACCHIATO QUINTA DO CRASTO, FINEST RESERVE, RUBY, PORTUGAL 7.50 cappucino AMARO WINE BY THE GLASS (75ML) espresso amaro montenegro, italy 8 Tea For food allergies and intolerances, please speak to a member of our team about your requirements before ordering. A discretionary service charge of 15% will be added to your bill. After a deduction of the credit card commission payable on this and 1% administration fee, A full list of all allergens contained in each dish is available on request. the balance is all distributed to service staff..

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Catering Price List 2020 – 2021
CATERING PRICE LIST 2020 – 2021 Contents Introduction Introduction 2 Porrelli was established by Gerardo Porrelli in 1925 when he immigrated to Scotland from San Biagio in Southern Terms of Business 3 Italy. He settled in Paisley with his family and began to produce delicious ice cream using traditional recipes Delicious Sundae Suggestions 4 brought from his homeland. Catering Range 5 Over 95 years on Porrelli is still very much a family business. The current Managing Director Enzo Durante is Napoli Scooping Range 6 the grandson of the founder Gerardo and he is supported Cones, Wafers & Toppings by his wife Ines and daughter Serena. Together they lead 8 a very passionate team that is committed to delivering Fabbri Range, Packaging & Accessories 9 quality and service that has seen generations of people across Scotland enjoy Porrelli Ice Cream. ‘Porrelli Gelateria’ 10 In January 2008 Porrelli moved production of their high Retail Range, Slush & UHT/Fresh Mix 11 quality Italian style ice cream to their state of the art ice cream factory. Upgraded equipment and processes has Coffee shop Range 12 increased capacity to over 6000 litres of delicious ice cream every day. Cheesecakes & Gluten Free Range 13 It is this secret family recipe that have been handed Cakes & Gateaux 14 down through the family over the years that has helped Porrelli to win numerous industry awards. And these in Bindi Desserts & Hot Puddings 15 turn have helped to establish the brand as being trusted and respected for its quality throughout the catering trade, Freezer to Table Range 16 frozen wholesalers, cash & carries and multiple retailers including JS Sainsbury’s and Asda.
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UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (Versie 3, Oktober 2020)
UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (versie 3, oktober 2020) KmK HK BmK DVT Fr ZPZ1 (t/m 5e druk) ZPZ1 (v/a 6e druk) ZPZ2 GZPZ DMK HO (t/m 7e druk) HO (v/a 8e druk) Slim Slim (v/a 5e druk) In dit overzicht kun je zoeken naar alle recepten uit bovenstaande kookboeken. Elk boek heeft een verkorte titel gekregen (in het rood). Bij boeken die verschillende uitvoeringen hebben, kan de paginanummering iets verschillend zijn. In dat geval staan beide pagina-opties vermeld met een schuine streep ertussen. Recepten die ook voorkomen in een verzamelbundel hebben een extra notering. Voorbeeld: Aardappelpuree [V] ZPZ1-42/46, GZPZ/DMK-50 Dit recept staat in de oude editie van Zonder Pakjes & Zakjes (die met de deegroller) op pagina 42, in de nieuwe editie (zonder deegroller) op pagina 46. Het staat ook in de verzamelbundel Het grote zonder pakjes & zakjes kookboek (dat in de nieuwe uitvoering De Makkelijke Keuken heet), op pagina 50.
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Reception & Event Menu
RECEPTION & EVENT MENU With the deepest respect for the rousing natural beauty and bounty of the island, our event offerings celebrate craftsmanship and authenticity— cornerstones of the Park Hyatt culinary experience. As masters of detail, we devoutly believe that dining is an art, offering unique Opportunities for innovation, enrichment, sumptuous stimulation and the exhibition of creativity and flair. We invite you to embark on a culinary journey, which is ever mindful of Hyatt’s philosophy of food Thoughtfully sourced and carefully served. Menus should be finalized by a minimum of twenty days prior to your event. Any changes requested after that time will be based on Chef Selection. CONTINENTAL BREAKFAST $38.00 + 22% Table set-up │ Price based per person Minimum 10 guest maximum 200 guests │ All pricing reflects 90 minutes of continuous service BREAKFAST CHEESE & CHARCUTERIE FRESH FRUIT & YOGURT FRUIT JUICES Selection of two Selection of two Chef Selection of Charcuterie and Artisan Cheeses Seasonal Sliced Fruit Orange Grapefruit Served with House-made Pickles, Chutney & Seasonal Whole Fruits Bread Sticks Apple Passion Fruit Cut Fruit Salad with Orange Dressing Pineapple Mango Organic Low Fat Yogurt, Nevis Farmed Honey Guava Tomato The Breakfast Parfait – Coconut, Chia Seed, Mango PASTRIES & BREAD Yogurt & Pistachio A Mixed Selection of House-made Breads Including: CEREALS Homemade Vanilla Yogurt, Berry Compote Selection of three Muffins, Bagels, Danishes, Croissants, Sliced Breads Corn Flakes Your choice of Flavored Yogurt: Served
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Cocoluxe * Fall 2017 Full Menu
VIENNOISERIE: CHOCOLATE BARK: Croissants: Dark Almond, Milk Almond, Dark Cranberry Pecan*, Plain . .$2.95 White Chocolate Cherry Pistachio*, Milk Chocolate Chocolate, Chocolate Hazelnut, Almond . .$3.25 Hazelnut Crunch, Milk Coconut Crunch, White or Spinach Gruyere Croissant . .$3.25 Dark Peppermint*, “Power” Bark Ham and Swiss . .$3.25 Fruit/Pecan Danish . .$4.00 * s e a s o n a l Muffins: . .$1.75 Croissant Muffins: . .$2.50 CHOCOLATE MICE: Sour Cream Coffee Cake with Pecan Streusel: . .$1.95 Fudgey chocolate cake shaped like a mouse, with sliced almonds for Crumb Cake . .$1.95 ears & white chocolate whiskers, glazed with ganache..$3.95 Scone . .$1.50 LUNCH: Savory Scone . .$2.00 Cinnamon Rolls . .$2.25 Ask about our weekly salad, sandwich and panini specials. Dartois . .$3.25 SANDWICHES*: Apple Turnover . .$2.50 Tipsy Snail . .$3.00 Brie and fresh arugula with raspberry compote on a fresh baguette. $6.75 Breakfast Pizza . $3.00 Tuna Wrap: CocoLuxe tuna salad with arugula served in a whole Kouign Aman (pronounced “Queen Ah-mann”) . $2.50 wheat wrap . .$6.00 Yogurt Parfait . .$4.90 Mon-Fri 6:30 - 5:00 Irish Steel Cut Oatmeal . .$3.00 Ham, roasted tomato, Gruyere, arugula, Dijon on a b a g u e t t e . .$7.25 Toppings: (additional cost) dried cranberries, sliced almonds, Sat 7:00 - 5:00 brown sugar or cinnamon). Inquire about fresh fruit. Honey ham and swiss cheese with dijon mayonnaise. Served on a fresh baguette . .$6.75 Not all pastries available every day. Sun 7:00 - 3:00 Turkey and gruyere. cheese with arugula and a cranberry apple TEA COOKIES: compote served on a fresh baguette .
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Download Wedding Catalog
Brunet Frères Traiteur Créateur PROVENCE A Wedding Emotional moments… t Culi itu na t ir s e n I D r is ICDE Shanghai e c fi ip of les Esc Brunet Frères Traiteur Créateur PROVENCE More than 50 years of history & know-how… A family business known and acclaimed since 1965, Maison Brunet Frères is today recognized as a reference for gastronomy in our region. With Alex, in sales and Management, and Christian, our Creative Chef, the second generation of Brunets now has the reins and is giving a new look to the company. Fully committed to true gastronomy, members of the disciples du grand Auguste Escoffier and founders of the ETIC-T* Association, the duo’s motto is know-how and ever-greater achievements. These strong convictions ring clear throughout the company’s development. *Groupement professionnel de traiteurs - Professional Caterers’ Group Reception organizers for Vaucluse and Bouches-du-Rhône regions 2 Your Wedding Moments of joy For the most wonderful day of your life, every detail is important! Our creations for your wedding reception are the fruit of close coordination with you, implementing our experience to make this special day full of happiness shared with those around you. An invitation to a dream come true… Refreshment Menus Desserts Table Art A relaxed Cocktails & Workshops & Buffet & Open Bar & Service day after… > > > > > Refreshment Passion menu Hungry folks buffet Table Art Chic barbecue Aperitif Cocktail Sensation menu Jouvaud sweet Service Brunch pastry buffet Vegetarian Cocktail Emotion menu Food trucks Open-Bar & company
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The Slice Is Right
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Download Year 2006 Past Questions and Answers
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Cakes Crema Gelato Ice Cream & Sundaes
OPEN DAILY FROM 8AM TIL LATE WE DO NOT ACCEPT RESERVATIONS ICE CREAM & SUNDAES WARMED WAFFLE with banana and rich crema vanilla gelato, £4.25 drizzled with chocolate sauce, topped with a wafer CHOCOLATE HONEYCOMB MARSHMALLOW £4.25 rich crema gelato, indulgent Fabbri chocolate sauce, mini-marshmallows, chocolate coated honeycomb, freshly whipped cream and a crispy San Remo wafer STRAWBERRY MERINGATA £4.25 rich crema gelato, Fabbri strawberry sauce, fresh strawberries, mini-meringue pieces, freshly whipped cream, crispy Rossini curls and topped with a strawberry TOFFEE BANANA FUDGE rich crema gelato, Fabbri dulce de leche sauce, mini fudge pieces, £4.25 slices of fresh bananas, freshly whipped cream and crispy San Remo wafers SALTED BUTTER CARAMEL rich crema gelato, Fabbri salted caramel sauce, £4.25 butterscotch chips, fresh whipped cream and crispy Rossini curls HOT CHOCOLATE FUDGE SUNDAE £4.25 rich crema gelato, hot chocolate fudge sauce, fresh whipped cream and Rossini chocolate curls RASPBERRY AND WHITE CHOCOLATE £4.25 rich crema gelato, fresh raspberries, delicious white chocolate sauce, white chocolate blossom, freshly whipped cream, crispy San Remo wafers & topped with a raspberry CREMA GELATO RICH, CREAMY & SMOOTH, OUR DELICIOUS CREMA GELATO IS FRESHLY MADE WITH MADAGASCAN VANILLA PODS SMALL BOWL £2.00 MEDIUM BOWL £2.95 OUR CREMA GELATO!! TRY IF YOU LOVE ICE-CREAM, YOU’LL LOVE GELATO CAKES TORTINO DELLA NONNA Grandma’s cake £3.95 CANNOLO SICILIANO £3.95 FERRERO ROCHER CAKE £3.95 RICOTTA AND PERA CAKE £3.95 SFOGLIATELLA RICCIA NAPOLETANA
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Pasticceria Monteleone Menu BEVERAGES
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KOBI's Cake & Pastry Guide
KOBI’s Cake & Pastry Guide (version 2.3) (Petits Fours) means small oven, its nothing to do with the No. 4 France the singular is petit four and plural is petits fours ka-na-lay Canele Financier A very small cake with a soft A plain mini cake similar in taste to centre flavored with rum and the Madaleine but its shape is vanilla. The crust is thick, chewy rectangular and its flavour is almond. and caramelized. All Canele are The name is a reference to its made in a unique bevelled similarity to a gold bar. cylindrical shape – as shown. petty Macaron Petit Four Sec A round meringue sandwich of Sec means dry, and Petits Fours either ganache, buttercream or Sec refers to cookies. On the other jam. Macarons come in many hand the Petits Fours Frais, of different colours, which are which the previous 4 cakes are indicative of their flavour. examples of, should be eaten on the day they are baked. gla-say Madeleine Petit Four Glace A simple mini sponge cake This is the third category of Petits shaped as an elongated scallop. Fours. They are tiny decorated Madeleines rely on butter that is cakes usually incorporating a layer browned for flavour, which gives of marzipan. The cake is encased in them the taste of hazelnuts. either fondant or chocolate ganache. France on-tra-may Entremets Fraisier A classic French strawberry A complex cake with multiple cake. Besides strawberries it distinct layers made using uses mousseline cream, different techniques showcasing moistened sponge and is topped the skill of the pastry chef.
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Desserts Desserts Gelato
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Plant Based&Traitional Afternoon Tea Menu 09 07 21
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