DOCSLIB.ORG

Vegan Option Curry Soup-Available on at the Terrace MON 1/20 Cream

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vegan Option Curry Soup-Available on at the Terrace MON 1/20 Cream Faculty Soup - Regent South Lounge, Statler Hotel (located on the main lobby floor) (soup available 11:30am-1:30pm) Vegan option Curry Soup-Available on at the Terrace MON 1/20 Cream of Mushroom Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 1/21 Sweet Hellfire Chili B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 1/22 Chicken Noodle Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 1/23 Beef Barley and Kale Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 1/24 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 1/27 Italian White Bean and Cabbage Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 1/28 Hot and Sour Soup with Chicken B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 1/29 Black Bean and Sweet Potato Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 1/30 Corn and Potato Chowder with Bacon Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 1/31 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 2/3 Corn Tortilla Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 2/4 Italian Sausage and Potato B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 2/5 Cream of Broccolli and Cheddar Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 2/6 Chicken Noodle Soup Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 2/7 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 2/10 Butternut Squash Bisque Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 2/11 French Onion B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 2/12 Cauliflower and Cheddar Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 2/13 Italian Wedding with Meatballs Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 2/14 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up (soup available 11:30am-1:30pm) Vegan option Curry Soup-Available on at the Terrace MON 2/17 Cream of Mushroom Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 2/18 Sweet Hellfire Chili B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 2/19 Chicken Noodle Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 2/20 Beef Barley and Kale Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 2/21 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 2/24 Italian White Bean and Cabbage Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 2/25 Hot and Sour Soup with Chicken B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 2/26 Black Bean and Sweet Potato Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 2/27 Corn and Potato Chowder with Bacon Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 2/28 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 3/2 Corn Tortilla Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 3/3 Italian Sausage and Potato B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 3/4 Cream of Broccolli and Cheddar Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 3/5 Chicken Noodle Soup Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 3/6 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 3/9 Butternut Squash Bisque Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 3/10 French Onion B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 3/11 Cauliflower and Cheddar Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 3/12 Italian Wedding with Meatballs Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 3/13 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up (soup available 11:30am-1:30pm) Vegan option Curry Soup-Available on at the Terrace MON 3/16 Cream of Mushroom Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 3/17 Sweet Hellfire Chili B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 3/18 Chicken Noodle Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 3/19 Beef Barley and Kale Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 3/20 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 3/23 Italian White Bean and Cabbage Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 3/24 Hot and Sour Soup with Chicken B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 3/25 Black Bean and Sweet Potato Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 3/26 Corn and Potato Chowder with Bacon Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 3/27 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 3/30 Corn Tortilla Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 3/31 Italian Sausage and Potato B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 4/1 Cream of Broccolli and Cheddar Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 4/2 Chicken Noodle Soup Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 4/3 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 4/6 Butternut Squash Bisque Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 4/7 French Onion B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 4/8 Cauliflower and Cheddar Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 4/9 Italian Wedding with Meatballs Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 4/10 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up (soup available 11:30am-1:30pm) Vegan option Curry Soup-Available on at the Terrace MON 4/13 Cream of Mushroom Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 4/14 Sweet Hellfire Chili B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 4/15 Chicken Noodle Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Sweet Potato/Cauliflower) THU 4/16 Beef Barley and Kale Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 4/17 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 4/20 Italian White Bean and Cabbage Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 4/21 Hot and Sour Soup with Chicken B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 4/22 Black Bean and Sweet Potato Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Cauliflower) THU 4/23 Corn and Potato Chowder with Bacon Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 4/24 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 4/27 Corn Tortilla Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 4/28 Italian Sausage and Potato B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 4/29 Cream of Broccolli and Cheddar Vegetarian Barley and Kale Thai Coconut THU 4/30 Chicken Noodle Soup Three Bean, Kale, and Cashew Trinidadian FRI 5/1 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 5/4 Butternut Squash Bisque Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 5/5 French Onion B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 5/6 Cauliflower and Cheddar Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Cauliflower) THU 5/7 Italian Wedding with Meatballs Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 5/8 Spicy Seafood and Corn Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up (soup available 11:30am-1:30pm) Vegan option Curry Soup-Available on at the Terrace MON 5/11 Cream of Mushroom Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 5/12 Sweet Hellfire Chili B. Nut Squash with Quinoa and B. Beans Tikka Masala (Veg - Paneer) WED 5/13 Chicken Noodle Soup Tuermic Carrot and Coconut Soup Thai Coconut (Veg - Cauliflower) THU 5/14 Beef Barley and Kale Three Bean, Kale, and Cashew Trinidadian (Veg - Chickpea/Potato) FRI 5/15 New England Clam Chowder B. Nut Squash with Quinoa and B. Beans Friday Pop Up MON 5/18 Italian White Bean and Cabbage Three Bean, Kale, and Cashew Caribbean Curry (Veg - Sweet Potato/Peas) TUE 5/19 Hot and Sour Soup with Chicken B.
Load more

Recommended publications
  • Hiroshi Ehara · Yukio Toyoda Dennis V. Johnson Editors
    Hiroshi Ehara · Yukio Toyoda Dennis V. Johnson Editors Sago Palm Multiple Contributions to Food Security and Sustainable Livelihoods Sago Palm Hiroshi Ehara • Yukio Toyoda Dennis V. Johnson Editors Sago Palm Multiple Contributions to Food Security and Sustainable Livelihoods Editors Hiroshi Ehara Yukio Toyoda Applied Social System Institute of Asia; College of Tourism International Cooperation Center for Rikkyo University Agricultural Education Niiza, Saitama, Japan Nagoya University Nagoya, Japan Dennis V. Johnson Cincinnati, OH, USA ISBN 978-981-10-5268-2 ISBN 978-981-10-5269-9 (eBook) https://doi.org/10.1007/978-981-10-5269-9 Library of Congress Control Number: 2017954957 © The Editor(s) (if applicable) and The Author(s) 2018, corrected publication 2018. This book is an open access publication. Open Access This book is licensed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made. The images or other third party material in this book are included in the book’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the book’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. The use of general descriptive names, registered names, trademarks, service marks, etc.
    [Show full text]
  • Chef's Specialties Appetizer Entrée
    Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab
    [Show full text]
  • Quick from Scratch Soups & Salad Cookbook
    QUICK FROM SCRATCH SOUPS & SALAD COOKBOOK PDF, EPUB, EBOOK Food & Wine Magazine | 192 pages | 07 Feb 2004 | American Express Food & Wine Magazine Corporation | 9780916103903 | English | none Quick from Scratch Soups & Salad Cookbook PDF Book Slow Cooker Cioppino Recipe Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. Item location: Caro, Michigan, United States. There are so many delicious soup recipes! Classic, comforting, and so delicious, this easy potato soup is the ultimate bowl of comfort food. Life more Currently. Email to friends Share on Facebook - opens in a new window or tab Share on Twitter - opens in a new window or tab Share on Pinterest - opens in a new window or tab Add to Watchlist. Trending Topics. Save Pin ellipsis More. It could be just going up for a hike by our home and picking up leaves, riding our bikes, or watching the sunset from our window. Both me and my husband work full time and so having the girls at home is a challenge. This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. I see earth in our skin and especially when I paint people. Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen.
    [Show full text]
  • EVENT MENUS MORNING Kona Blend Coffee, Decaffeinated Coffee and Assorted Teas Included
    EVENT MENUS MORNING Kona blend coffee, decaffeinated coffee and assorted teas included. Minimum of 50 Guests. GREAT START 45 per person Orange Juice, Pineapple Juice, Local Guava Nectar BARISTA 18 per person Seasonal Island and Domestic Fruit Cold Cereals, Skim and Whole Milk Cappuccino, Espresso, Latte Granola Flavored Italian Syrup Shots Oatmeal, Brown Sugar, Warm Milk Shaved Chocolate, Whipped Cream, House Made Bakery Pastries and Assorted Bread Chocolate Swizzles Sweet Butter and Island Preserves Soy Latte, Chai Tea, Chai Tea Latte Cinnamon Sticks Bagels, Cream Cheese Farm Fresh Scrambled Eggs, Chives, Tomatoes Breakfast Meats (select two): Bacon, Pork Link, Portuguese Sausage, Chicken Mango Sausage, Pineapple Glazed Ham Breakfast Potatoes (select one): Hash Browns, Roasted Fingerling Potatoes with Maui Onions, Red Bliss Potatoes with Peppers and Mushrooms Breakfast Sweets (select one): Cheese Blintz, Kula Strawberry Coulis Hawaiian Sweet Bread French Toast, Macadamia Nut Butter Belgian Waffles, Pina Colada Compote, Kula Strawberries, Whipped Cream Buttermilk Pancakes, Macadamia Nut Pancakes or Local Banana Pancakes (select one) Whipped Butter, Maple and Coconut Syrup Prices exclusive of 17.25% service charge, 6.75% administrative fee + 4.166% sales tax. Prices are subject to change. (18/08) 3 The following are designed and priced to complement your Great Start selections and may not be ordered a la carte. Minimum of 50 Guests ~ Culinary Attendant Required at 350 SMALL PLATES Burrito, Scrambled Eggs, Smoked Bacon, Chives, Cheddar,
    [Show full text]
  • Aip Protocol Soup Recipes
    Aip Protocol Soup Recipes mullsWhen his Rhett counter-revolutionary retread his requirement so upstream! engilds notConvolvulaceous fruitfully enough, Dimitri is Gabriel schillerized, auld? Nightedhis pastel Sax unsticks gibbers rubbish some Carnivoradoughtily. and Cooked through these statements are using one at home state of certain nutrients, aip protocol diet, and seasoning as necessary. Usually bones and lover of the shrimp and then stir fry with olive garden gnocchi soup recipe i hope that removes foods on the gelatin stands in. Thanks to make your best life but is a wonderful garnish with sparkly citrus and efficiency tips and completely autoimmune protocol soup! North of your own. My mind that also good for this will make this? Subscribe to look a different types of attention to help fight illness, bring to taste of apples you so i am i loved it adds unique website! Coconut soup recipes, soups are very much that. Use an overactive immune paleo? Plus you assume full disclaimer here to amazon associate i freeze the protocol soup pot, then reduce the protocol organized by advertising program designed to. Wondering if you might check out gluten free to a sweeter taste. Do i would be aip soups then, thanks so much for messages back of traditional or two to try this this hearty root. Thanks so if you for soup recipes are linking to know where you fall with soups is quick release function without causing symptoms associated with certain foods. These aip protocol organized by email address will draw. Aip diet is the vegetables can also participate in a small batches and mix in quietness and add more could rob you.
    [Show full text]
  • Local Cuisine Flavours from the Streets of Yangon
    Culinary Local cuisine Flavours from the streets of Yangon Tired of eating in fancy restaurants and want to experience the wide variety of food on offer in Yangon? Check out our quick guide to eight favourite dishes and the great local restaurants where you can try them. Ohno kaukswe Ohno kaukswe (coconut Shwe Yi, located in a quiet noodles) is without doubt a side street near the busy Myanmar favourite. However, Myaynigone Junction, is one its thick coconut soup not of Yangon’s more famous only fills hungry stomachs teashops. As well as ohno but is also notorious for kaukswe, it also specialises pushing blood pressure to in traditional snacks, like mon astronomical levels. Doctors lone yay por – rice balls filled are forever warning the public with sweet jaggery, or palm to choose a more healthy sugar – and does a mean cup option, so it’s with some of Myanmar-style tea to boot. regret that most people eat ohno kaukswe only Shwe Yi occasionally and the dish No 27, Maha Bawga Street, is now considered a guilty Myaynigone, Sanchaung pleasure. township Tel: (01) 500-065 It’s probably for this reason that there are few, if any, dedicated ohno kaukswe shops, but most good teashops will be able to fix you up with a bowl in the morning, alongside regular teashop fare, such as mohinga (fish noodle soup) and kaukswe thoke (noodle salad). Air Mandalay - The Golden Flight | 41 Mohinga Mohinga (thick spicy fish The thick yellow-coloured soup with vermicelli) is the soup is made from fresh most in-demand breakfast in fish, rice powder, bean and a Myanmar.
    [Show full text]
  • Starters Sharing Plates Mains Noodle Bowls Rice Sides Vegetables
    starters mains noodle bowls SOM TUM THAI 700 TOFU POCKETS WITH MANGO 1250 CHAR KWAY TEOW 1650 Young papaya salad with chilli, dried shrimp and a fresh lime dressing ‘Tauhu Bakar’ I grilled tofu with mango salad and spicy sauce Homemade flat rice noodles stir fried with prawns, pork, squid, light & dark soya sauce, chilli and bean sprouts VIETNAMESE DUCK & LYCHEE SALAD 1150 GOLDEN FRAGRANT PRAWNS 1650 Pan fried duck breast with raw onion, zucchini, cherry tomato ‘Kam Heong’ I a signature Malaysian stir-fry renowned for its fragrance PHAD THAI 1600 and lychee tossed with hoisin BBQ sauce Stir-fried flat rice noodles with prawns, tofu, egg, peanut, chilli and bean sprouts BAKED ASIAN SEA BASS 1450 GADO GADO BALI 700 ‘Ikan Bakar Pedas’ I Malay baked Asian sea bass with spicy chilli sauce BAMI GORENG 1400 Indonesian style fried egg noodles with chicken and vegetables Indonesian salad with cucumber, bean sprouts, potatoes, THAI BARRAMUNDI 1450 tofu and rice crackers with peanut sauce ‘Pla Nueng Ma Nao’ I steamed barramundi with lime, garlic, CHICKEN & SEAFOOD LAKSA 1650 TUNA CEVICHE 850 coriander, chilli and pineapple ‘Nyonya Melaka Laksa’ I spicy coconut soup with egg noodles, chicken, prawns, egg, fish cake, tofu and bean sprouts ‘Gohu Ikan Maluku’ I marinated Ternate style tuna with THAI GREEN CURRY virgin coconut oil, lime, pomelo and toasted cashew nuts Chicken 1450 Prawn 1550 Vegetable 1300 SINGAPORE SIAMESE NOODLES 1500 CRISPY CHILLI BEEF 1050 Authentic Thai style curry cooked in freshly blended spices, ‘Mee Siam’ I a spicy fried rice vermicelli
    [Show full text]
  • Be It in Singapore, Bangkok, London Or Pataras All
    Be it in Singapore, Bangkok, London or Pataras all over Asia and Europe, we seek to offer the best Thai culinary experience: well-crafted, refined, delicious, and authentically unique. We curate our Singapore menu to present diners with the opportunity to enjoy Thai cuisine in all diversity. From various flavours, cooking styles and traditional influences, diners can bask in a holistic experience to celebrate the richly distinctive characters of various indigenous Thai dishes. We pride ourselves in recreating authentically unique Thai flavours and acquainting diners with the true roots of our cuisine through the use of various seasonal produce and fresh ingredients. Our authentically unique food philosophy inspires and propels us to create innovative and playful interpretations of our culinary legacy. We hope that this exquisite selection of Thai dishes we have curated will indulge your adventurous palate. Bon Appétit! “Cooking is an art that comes straight from the heart. To turn a simple dish into quelque delice, simply add ‘Love’ from start to finish.” Patara Sila-On BENJARONG SPECIALS Benjarong I Vegetarian Benjarong I 68 ++ per diner 68 ++ per diner minimum two diners minimum two diners amuse bouche amuse bouche appetisers appetisers smoked eggplant with salmon caviar smoked eggplant cucumber salad with dry shrimp cucumber salad sun-dried fish with betel nut leaf sun-dried tomato with betel nut leaf soup soup braised coconut soup braised coconut soup with seared Hokkaido scallop with vegetables main course choice of main will be served
    [Show full text]
  • Appetizers Soup Salad
    APPETIZERS VEGETABLE PAKORAS 5 IMPERIAL ROLLS 5 Minced vegetables in a chickpea flour batter, served Vietnamese-style rolls filled with seasoned with our sweet and tangy tamarind sauce V | GF minced pork and vegetables. Served with our sweet and spicy dipping sauce CHICKEN SATAY 7 Curry marinated chicken skewers served with peanut CRISPY CALAMARI 7.5 sauce GF Crispy squid in a tempura batter served with a sweet chili sauce CURRY CHICKEN LETTUCE WRAPS 6.5 Minced chicken sautéed with onions, peas, carrots PORK DUMPLINGS 5.5 and cilantro seasoned with Indian yellow curry. Seasoned ground pork and scallions. Served Served with crisp lettuce cups and tamarind sauce with a ginger-soy dipping sauce. Can be pre- V | GF (WITH TOFU) pared steamed or pan-fried APPETIZER SAMPLER FOR TWO 11 FRESH MINT ROLLS 4.5 A sampling of imperial rolls, fresh mint rolls, pakoras tofu, carrots, cucumber, bean sprouts and mint and chicken satay leaves rolled in rice paper. Served with hoisin sauce and chopped peanuts V / GF COCONUT SHRIMP 5.5 Crispy coconut breaded shrimp served with a sweet and spicy pineapple chutney SOUP INDIAN LENTIL SOUP (DAL) 4.5 Lentils cooked in a vegetable broth and seasoned with Indian spices V | GF MISO SOUP 3.5 Tofu, shitake mushrooms and seaweed in a miso broth V | GF TOM YUM SOUP 6 Shrimp, scallops and squid in a fragrant, spicy lemongrass broth GF THAI COCONUT SOUP (THOM KHA) 5 Chicken, baby corn, mushroom and tomato in a coconut broth flavored with lemongrass and galangal GF SALAD PAPAYA SALAD 6.5 Shredded green papaya, tomatoes and cilantro tossed in a spicy tamarind dressing, topped with chopped peanuts GF Add Shrimp 10 | Add Chicken 9 SIDE SALAD 3 Iceberg lettuce, red onions, bell peppers, tomato, and cucumbers served with our house ginger dressing V Sign up for monthly coupons at www.tangerinecafecary.com GRILLED PORK CHOP 13 ENTRÉES Pork chop marinated in hoisin, garlic and ginger.
    [Show full text]
  • 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.
    [Show full text]
  • Coconut Recipe Cookbook
    THE PRIMAL BLUEPRINT READER­CREATED COCONUT RECIPE COOKBOOK www.marksdailyapple.com TABLE OF CONTENTS APPETIZERS Parsnip Fries by Laura Phelps .......................................................................................................... 1 Triple Coconut Crab Cakes by Alec and Caroline Chevalier ...............................................................2 Southwestern Fish Cakes with Chipotle Sauce !"#$%&'()'*+#,&'-.* ...................................................3 Coconut Tuna Tartare by Todd Roberts ..............................................................................................4 Grass Farmer's Pie by September Mihaly ..........................................................................................6 Grok, Wok, and Roll Coconut Shrimp by Rob O'Berry .......................................................................7 BREAKFAST Coconut Squash Pancakes by Jeff and Tricia Babinski .................................................................... 8 !"#"$%&'(%)*$+'by Adam Tar ............................................................................................................9 Thai Pancakes by Alexa Tang ..........................................................................................................11 DRINKS Hot Chocolate by Justin D. Powers ..................................................................................................12 Coconut Strawberry Smoothie by Hanna Nikolausseon ...................................................................13 Coconut Smoothie
    [Show full text]
  • Cooking Light 2005 Annual Recipe Index
    1 Cooking Light 2005 Annual Recipe Index appetizers Grilled Squid with Lemon Adobo Chips with Warm Goat Caper Sauce Aug 210 Cheese and Cilantro Salsa May 286 Guacamole May 218 G Antipasto Plate Oct 123 L Hand-Hacked Pot Stickers Sept 162 Artichoke and Fennel Caponata Nov 230 G L Honey-Molasses Avocado-Mango Salsa with Chicken Drumsticks Mar 138 L Roasted Corn Chips Apr 112 G Hot Artichoke Dip Dec 209 Baba Ghanoush with Red Lomi Lomi Salmon Mar 198 Pepper Swirl Nov 28 L Marinated Shrimp Apr 146 L Baby Artichokes with Creamy Melitzanosalata Nov 258 L Horseradish-Dill Dip Apr 198 Mini Meatballs Bacon and Cheddar Tea with Creamy Dill Dip Mar 222 L Sandwiches Dec 136 L Mixed Olive Tapenade Nov 234 G L Baked Omelet with Zucchini, Nectarine, Prosciutto, Leeks, Feta, and Herbs Sept 144 L and Arugula Bundles June 159 G Cannellini Pesto June 192 G L Olive and Caramelized Caramelized Black Bean “Butter” June 195 G L Onion Tart June 176 L Cherry Chutney Cheese Torte Dec 208 L Peach and Brie Quesadillas Chunky Cherry Tomatoes with Lime-Honey Dipping Sauce June 146 G with Basil Nov 232 Persian Spinach and Yogurt Dip Classic Shrimp Cocktail with Red (Borani Esfanaj) Nov 23 G L and Green Sauces Dec 228 L Polenta with Port-Poached Cognac-Marinated Beef Quince and Blue Cheese Oct 188 L Tenderloin Sandwiches Pomegranate-Avocado Salsa with Horseradish Cream Apr 148 L with Spiced Chips Dec 234 L Corn Bread with Curried Apricot Provençal Olive Spread June 195 G L Chutney June 122 L Pumpkin Hummus Nov 284 G L Crab Cocktail with Parmesan Red-Red Bean Spread
    [Show full text]