Hagar Catering & Facilities Management

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Hagar Catering & Facilities Management Hope School Canteen Menu 2017 WEEK I Monday Tuesday Wednesday Thursday Friday Bean Sprout, cauliflower and Mixed salad Cucumber and sausage salad Beet root and egg salad Mango salad Chicken Salad Roasted Mustard Chicken in Stir Fry Pork with onion, carrot Grilled beef teryaki sauce Fish gratin Cantonese Fried Rice with Tarragon Sauce and sweet pepper minced chicken, egg, pineapple and vegetable Cauliflour & Brocoli & Steam Spaghetti Penne Steam potatoes & parsley Rice Water melon Fruit Tart Banana Chocolate Cake Fruit salad Bread Bread Bread WEEK II Monday Tuesday Wednesday Thursday Friday Grated Carrot & Parsley in Tomato salad Mixed salad Potato salad Tomato & cucumber Salad Salad Pork meat balls in Provencale Stir-fried sliced beef with Deep fried fish filet with Fried chicken wing sauce cauliflower Tartar sauce Fried egg noodle with chicken and vegetable Wedge potatos Fussili & mushrooms Steamed rice Sweet corn in butter Pineapple Bread Pudding Fruit salad Papaya Butter Cake Bread Bread Bread WEEK III Monday Tuesday Wednesday Thursday Friday Caesar salad Pasta salad & eggs Tomato cubes salad Fresh vegetable salad Coleslaw Salad Sweet & sour Pork, cucumber, pineapple, Fish filet in lemon and Roast chicken leg Pork khmer curry soup tomato capsicum and mushroom sauce onion Beef Moussaka Stir fried mix beans and Steam rice Sauteed potatos Fresh white noodle carrots & Steamed Rice Apple Fruit Tart Khmer dessert Fruit salad Butter Cake Bread Bread Bread WEEK IV Monday Tuesday Wednesday Thursday Friday Egg mimosa salad Mixed salad Tomato and cucumber salad Greek Salad Pork belly salad and vermicelli Steamed fish and Sliced pork with BBQ Roasted Chicken with Stir Fry Beef in cumin, fried vegetable with oyster sauce. french bean, carrot, Provencale sauce shallots. sauce cauliflower Phat Thai Stir fried mix beans and Sauteed Mushrooms, sweet Fussili Steam Rice carrots & Rice peppers and broccoli & Rice Banana Chocolate Cake Fruit salad Carrot's cake Fruit salad Bread Bread Bread.

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Caesar Salad Crisp Romaine Hearts, Seasoned Croutons, and Our Chef’S Signature Dressing Combine with Hints of Anchovy, Garlic, Extra Virgin Olive Oil and Dijon
Salad Caesar Salad Crisp romaine hearts, seasoned croutons, and our chef’s signature dressing combine with hints of anchovy, garlic, extra virgin olive oil and Dijon. Finished with freshly shaved parmesan cheese. Asparagus Mimosa Salad Steamed asparagus is chilled and tossed with a variety of baby greens, then lightly tossed in our Chef’s special “mimosa” dressing - made with fresh orange juice, mustard, rice vinegar & canola oil. Green Salad Fresh baby greens tossed with crisp radish, cucumber, & julienned carrots. Served with a side of Ranch & Italian Dressings. Spinach Salad Locally-sourced Spinach is elevated with almonds, feta, & strawberries, then tossed in vinaigrette made from Italian white balsamic vinegar, mustard, honey & canola oil. Apple Coleslaw Thinly-sliced apples bring a unique twist to this classic, made with mayonnaise, imported Italian white balsamic vinegar & local honey. Three-Bean Salad A signature trio of kidney, garbanzo & green beans are tossed in our zesty Italian dressing – a light, yet flavorful vinaigrette. Torn Salad Bountiful greens are torn by hand and coupled with a fresh bounty of apples, craisens, and a light vinaigrette made with our special raspberry puree. Asian Salad Buttery Napa cabbage & romaine are transported with baby bok choy, carrots, red cabbage, bell pepper, & juicy mandarins. The journey is completed with a soy ginger garlic dressing. Baby Greens An assortment of baby greens tossed with bleu cheese crumbles, candied walnuts, & our white balsamic dressing with raspberry puree. Margarita Salad This fiesta combines romaine hearts, green & red cabbage, carrots, jicama, & radish with a cilantro lime vinaigrette. A healthy sprinkling of cotija cheese tops it off.
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COLD STARTERS HOT STARTERS Every Friday and Saturday
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CATERING Menu by ST. JOSEPH's HOME CARE
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Raw Bar Sharing Platters Salads Pizza & Focaccia
MENU SCAN OUR INSTAGRAM NAMETAG TO SUBSCRIBE TO SANREMOSOCHI RAW BAR OYSTERS SERVED WITH LEMON, TOASTS, AND SHALLOT SAUCE KHASAN 1 PC. 300 SAKURA 1 PC. 300 EMPEROR 1 PC. 300 OSAKI 1 PC. 300 EMERALD 1 PC. 350 TARTARE & CARPACCIO TOMATO CARPACCIO WITH SHRIMPS 215 G 580 SEA BASS CEVICHE WITH AVOCADO AND RED ONIONS 160 G 550 TUNA TARTARE 140 G 790 PRAWN CEVICHE WITH HALIBUT CAVIAR 120 G 740 SALMON TARTARE IN AVOCADO 170 G 780 BEEF TARTARE 190 G 690 HALIBUT CEVICHE WITH MANGO SAUCE 140 G 750 SHARING PLATTERS NORTHERN SHRIMPS WITH CAVIAR FOR 2 PERSONS 300\60\40 G 990 ASSORTED MAGADAN SHRIMPS FOR 4 PERSONS 650\40\70 G 3,200 ASSORTED MEAT SPECIALTIES ROAST BEEF, BAKED DUCK, TURKEY FILLET 180\30 820 820 SANREMO'S SIGNATURE NORTHERN SEAFOOD PLATTER 400 G 5,700 SAUTÉED SEAFOOD 400 G 1,350 FOR 6 PERSONS 1,000\45\80\6 PSC.\150 G NORTHERN SHRIMPS, VONGOLE IN WINE, AND OYSTERS APPETIZERS SPICY BLACK AND GREEN OLIVES 100 G 420 BRUSCHETTA WITH CRAB 130 G 810 FRESH VEGETABLES AND PICKLES 290 G 690 KHOROVATS (GRILLED VEGETABLES) WITH RAPANA 210 G 450 HUMMUS WITH AVOCADO, A PARMA HAM, AND CHILI POWDER 170\80 G 390 MILD-CURED SALMON WITH AVOCADO CREAM AND EGGS 190 G 750 ARTISANAL CHEESE BOARD WITH GRAPES AND GRANOLA 210 G 910 TUNA POKE/SALMON/SHRIMPS 250 G 550 BURRATA, PEAR BALSAMIC, AND GRILLED SWEET PEPPER 260 G 840 TUNA TATAKI TONNATO 210 G 760 COURGETTE CAKES WITH PIKE CAVIAR 220\30 G 590 TURKEY FILLET TONNATO 170 G 420 BRUSCHETTA WITH BLACK SEA ANCHOVIES 120 G 310 SALADS FRESH VEGETABLE SALAD 250 G 420 WARM SEAFOOD SALAD 240 G 890 SALAD WITH CRUNCHY EGGPLANTS
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Corporate Menu
Corporate Menu www.avanieventcentre.com 905-760-1548 Table of Contents Breakfast 01 Break Stations 02 Individual Boxed Lunches 03 Bento Boxes 04 Working Lunch 05 Plated Lunch 08 Meeting Packages 09 Dinner Buffet 11 Plated Dinner 15 Hors D’oeuvres & Canapés 18 For more information call: (905) 760.1548 8400 Jane St, Vaughan, ON L4K 4L8 Breakfast Selection Pricing is based on a minimum of 15 people and is subject to applicable taxes Break Stations & Intermissions Pricing is based on a minimum of 15 people and is subject to applicable taxes Continental Breakfast . .$12 per person Ice Cream Station . .$5 per person • Fresh baked breakfast breads • French vanilla or chocolate • Croissants, danish pastries • Sprinkles and mini marshmallows • Assorted jams & marmalades • Chocolate sauce • Fresh fruit salad Chips and Chocolate. $5 per person Premium Breakfast. $15 per person • Individual bags of assorted potato chips • Fresh baked breakfast breads • Assorted chocolate bars • Croissants, danish pastries • Assorted jams & marmalades • Fresh fruit salad Fruit and Granola. .$6 per person • Scrambled eggs & sausage • Home-style potatoes • Assorted granola & cereal bars • Fresh whole seasonal fruits Deluxe Continental . $16 per person Cookies & Chocolate . $5 per person • Fresh baked breakfast breads • Croissants, danish pastries • Assorted cookies • Assorted jams & marmalades • Cookies & cream chocolate bars • An assortment of morning cereals • Assorted fresh bagels & cream cheese • Fresh fruit salad Popcorn and Pop . $6 per person • Individual bags
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Embassy Suites Hotel|Cleveland-Rockside
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2019 Friday Night Asian Mash-Up Buffet Dinner Sri Tanjung Café Week 1
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Culinary Experience Menu 2016
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