Alus Ir Gira Beer and Kvass Пиво И Квас Alus Un Kvass
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CATERING MENU CONTINENTAL BREAKFAST Assortment Ofteas
Spokane Public Facilities District 2021 CATERING MENU Start your day off right with our traditional continental breakfasts and add your favorite breakfast enhancements for a custom dining experience! RIVERFRONT CONTINENTAL EGG SELECTIONS CHOOSE ONE Breakfast Breads Cinnamon rolls, custard & chocolate mini donuts, apple scones, honey Northwestern Style Eggs Eggs benedict with cheddar biscuits and signature muffins. poached eggs, smoked apple chicken sausage and wild mushroom hollandaise. Spreads Washington apple butter and huckleberry jam. Morning Egg Scramble Scrambled eggs with cheddar cheese and chives. Hot Beverages Wake Up Call™ Coffee and Egg, pulled pork, assortment of teas. Baked Egg Casserole spinach and Jack cheese. TRADITIONAL CONTINENTAL INDIVIDUAL DRY CEREALS Breakfast Breads & Signature Muffins A selection of cereals accompanied by cold Seasonal Fruits & Berries milk, bananas and fresh seasonal berries. Spreads Apple butter and huckleberry jam. WASHINGTON SMOKED SALMON Wake Up Call™ Coffee and Hot Beverages DISPLAY assortment of teas. Served with cream cheese, capers, tomatoes, BREAKFAST Juices Orange and apple. red onion and sliced pumpernickel triangles. > > BREAKFAST ENHANCEMENTS BREAKFAST MEATS CHOOSE TWO Your choice of bacon, country sausage links, BREAKFAST SANDWICHES turkey bacon, turkey sausage links or pulled CHOOSE ONE pork. Bacon & Egg Croissant Bacon, scrambled eggs and cheddar cheese on a buttery FRUIT FLAVORED YOGURTS croissant. A selection of individual low-fat yogurts. Ham & Egg Pretzel Roll Hickory smoked ham, egg and Swiss cheese on a mini pretzel roll. STEEL-CUT GRITS & OATMEAL BAR Cream cheese and sea salt / butter grits. Sausage & Egg Biscuit Sage sausage, egg and cheddar cheese on a buttermilk biscuit. Served hot with a selection of fresh & dried fruits, slivered almonds, brown sugar and milk. -
Private Dining
PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree -
Central Europe, Scandinavia & Russia
Central Europe, Scandinavia & Russia Know Before You Go A step by step guide to your Trafalgar trip. Your insider’s journey begins… Thank you for choosing Trafalgar to show you the insider’s view of Central Europe, Russia & Scandinavia. A wealth of experience has taught us that your journey begins well before you leave home. So we have compiled this guide to provide you with as much information as possible to help you prepare for your travels. We look forward to welcoming you on the trip of a lifetime! Stavangar, Norway 2 Before you go… Travel Documents Trafalgar’s Express Check-In A couple of weeks prior to your vacation you will receive your Please register as soon as possible after making Trafalgar wallet with your travel documents and literature. your booking. These documents are valuable and contain a wealth of advice By registering with Trafalgar’s Express Check-In, you are and essential information to make your vacation as enjoyable ensuring we receive all the essential information we need to as possible. Please read them carefully before your departure. better anticipate your needs while on your trip. Passports and Visas Other benefits include: You will require a passport valid for six months beyond the • You won’t be required to show your passport at each hotel conclusion of your trip, with appropriate visas. Some itineraries • Your Travel Director will have all your important may require multiple-entry visas for certain countries. You details immediately must contact your travel agent or applicable government • You’ll receive useful information and tips before you go authorities to get the necessary documentation. -
Senieji Lietuviški Receptai
SENIEJI LIET SENIEJI UV I šk lietuviški I RECEPTAI RECEPTAI RECEPTAI Lietuvos gaspadinių receptai DVI DEšIMTYS IR vienAs būdAs, KAIP GAMINTI Anželi gArdžius SENOVIškuS vAlgius, KuriAis KA PAVYKS NE TIK ir šeimynyKščius r imvyd nudžiuginti, bet ir svečią pApenėti A s lA uži Knygą sutaisė ISBN 978-609-07-0433-2 KA AnželiKA ir LATVIJA LIETUVA RIMVYDAS i BALTARUSIJA lAužiKAi, Šią programą finansuoja Europos Sąjunga metuose 2020 lietuviškiSENIEJI ReCeptAi lietuvos gaspadinių receptai dvi dešimtys iR vienAs būdAs, KAip gAminti gARdžius senovišKus vAlgius, KuRiAis pAvyKs ne tiK šeimynyKščius nudžiuginti, bet iR svečią pApenėti Knygą sutaisė AnželiKA ir RimvydAs lAužiKAi, metuose 2020 pantone spalvu skalėje LATVIJA LIETUVA BALTARUSIJA 100% pantone 2935 c 100 % pantone 730 c Šią programą finansuoja 100% pantone 032 c 100% 2 sidabras 100% pantone 3288 c 100% pantone black c Europos Sąjunga 100% pantone 470 c Knyga parengta ir išleista vykdant projektą „Kulinarinio paveldo ir tradicinių amatų įgūdžių išsaugojimas / BELLA CULTURE“ (Nr. ENI-LLB-1-016). Už knygos leidybą atsakingas projekto partneris Nr. 7 – Anykščių rajono savivaldybės administracija. Projekto tikslas – išsaugoti ir skatinti tradicinių amatų ir kulinarinio paveldo įgūdžius Latgalos regione (Latvija), Anykščių ir Kupiškio rajonuose (Lietuva), Polocko, Minsko ir Zelvos rajonuose (Baltarusija), stiprinti regionų tapatybę, teigiamai veikti vietos ekonomiką. Į Projekto veiklas įtraukti 62 kulinarinio paveldo ir 24 tradicinių amatų atstovai iš 7 programos teritorijos savivaldybių. Projekto veiklos: 4 kultū- ros ir istorijos festivaliai, gerosios patirties mainų vizitai, mokomieji seminarai bei gebėjimų stiprinimo mokymai, 3 senovinių receptų leidiniai bei tradiciniams amatams ir kulinariniam paveldui skirtas skatinti bendras leidinys, 7-ių amatų ir kulinarinio paveldo centrų įkūrimas (4 Kraslavoje, po 1 – Anykščiuose, Kupiškyje ir Polocke). -
Breakfast from 8:00Am to 9:30Am | Lunch from 12:00Pm to 1:30Pm | Dinner from 5:00Pm to 6:30Pm | All Menu Items Are Subject to Change
Sunday Monday Tuesday Wednesday Thursday Friday Saturday BREAKFAST BREAKFAST 1 BREAKFAST 2 3 4 BREAKFAST Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, French Toast, Oatmeal, Pancakes, Eggs Any Style, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Meat and Fruit LUNCH LUNCH LUNCH LUNCH Matzo Ball Soup Tomato Ginger Soup Cream of Cauliower Soup Chef's Soup, Cheese or Pepperoni Pizza Classic Quiche Lorraine Egg Salad Croissant, Creamy Cucumber Oven Baked Crab Cakes Caesar Salad, Fresh Fruit, Chef's Dessert Garden Salad, Zucchini Bread Salad, Fresh Papaya Slices French Fries, Broccoli Slaw DINNER Strawberry Vanilla Pudding Ambrosia Salad Mango Sorbet Zucchini Cilantro Soup DINNER DINNER DINNER Grilled Fish with Honey Mustard Sauce Classic Hearty Vegetable Soup French Onion Soup Minestrone Soup Sautéed Spinach, Onions & Tomatoes Chicken Piccata, Buttered Roasted Creamy Tuscan Fish, Sautéed Zucchini & Beef Lasagna, Five Way Vegetables Orzo Pasta, Dinner Roll, Peach Cake Spaghetti Squash, Cranberry Rice, Squash, Baked Potato with Sour Cream Rosemary Bread, Pecan Pie Chocolate Cake Chef's Dessert BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST 5 6 BREAKFAST 7 BREAKFAST 8 9 10 11 Oatmeal, Waes, Oatmeal, French Toast, Oatmeal, Assorted Danish, Oatmeal, Coffee Cake Oatmeal, Bagel Blast, Oatmeal, Fresh Baked Mun, Oatmeal, Pancakes, Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Meat and Fruit Eggs Any Style, Choice of Meat & Fruit -
2 Week Meal Plan Sheila Kiely
2 week Meal Plan by Sheila Kiely www.gimmetherecipe.com for The Meal Plans Week 1 Week 2 Monday Made using cheaper cuts of in- Potato skins will be filling so season lamb (Easter to end there should be left over August). Potato Skins ham & cooking extra Freeze any leftovers in portion Followed by: Moroccan potatoes will make for an sizes. Honey Baked Lamb with easy next day’s dinner. The remainder of the opened Ham, Mashed Freeze any leftovers in Couscous & bag of couscous will be used Potatoes & portion sizes. Broccoli later in the week. Cabbage with Parsley Sauce can be frozen ! head broccoli being used Parsley Sauce or used as a base for a with remainder being used on chowder or a pasta sauce. Weds Tuesday No waste on potatoes by using skins. Made using left-over mashed Cooking extra potatoes to use potatoes, chopped up ham Potato Skins in next day’s fish cakes with and cabbage with added Followed by: any leftover peas mixed onions, garlic and peas. Bangers, through as well. Bubble & Leftover bubble & squeak Mashed Number of sausages cooked Squeak with should not be reheated as Potatoes, Red according to appetites. peas the ham is on its second Onion Gravy, Red Onion Gravy can be frozen heating it would not be Peas to re-use as gravy or reduced recommended from a food further with some brown sugar safety point of view. to a sticky red onion relish for Uses up fresh parsley cheese etc. Wednesday Made using left-over mashed potatoes and peas. -
BREAKFAST MENU We Are Proud to Serve Organic and Local As Much As Possible! We Serve Organic Eggs, and Dairy Products
BREAKFAST MENU We are proud to serve organic and local as much as possible! We serve organic eggs, and dairy products. Sub organic egg whites +$1.95. We compost and recycle. ENTREES *Signature Sausage Turnover and Eggs Signature Puff Pastry Turnover filled with Local Sausage, Mushrooms & Gruyere Cheese with 2 Organic Eggs & Baked Tomato Provençale ........................................................... $11.95 *The Big Breakfast 2 Organic Eggs served with Mashed Potato Cake, Breakfast Sausage, Sautéed Mushrooms, Homemade Buttered Toast with Jam (available Vegetarian) .......................................................................................... $11.95 Individual Quiche Lorraine with Bacon, Organic Spinach, Green Onions and Gruyere Cheese, served with Fresh Fruit (available Vegetarian) ......................................................................................................................... $10.95 *Classic Egg Sandwich Organic Egg Sandwich with Melted Dubliner Cheese on Toasted Brioche with Tomato (Ham +$1.25, Bacon +$2.80, Avocado +$.95, Wilted Organic Spinach +$1.15, on Butter Croissant +2.25) ................................. $6.95 *Huevos Frenchos French Style Scrambled Organic Eggs Topped with Avocado and Fresh Tomato Salsa, served with Roasted Fingerling Potatoes (Add Bacon or Sausage +$2.80) .......................................................................................... $9.50 *Essence French Scrambled Eggs Slow Cooked Scrambled Organic Eggs with Chives, Dijon Mustard, Cream & Parmesan Cheese. -
Fall Cooking Program 2016
FALL COOKING PROGRAM 2016 auroragov.org/cooking 1891 2016 AURORA, YEARS Welcome Dear Aurora Cooks Community! Hope you are enjoying this fall harvest time of year. We are gearing up for cooler weather and shorter days as we wind down our growing season. Check out all our garden-to-table classes and new series this session! We have The Preserved Pantry, the Frugal Chef and Scratch Baking Basics, as well as many family, kids and teen classes highlighting food from every corner of the world. If you are looking for something to do on a chilly evening, come to a cooking class date night! You can even come with a friend, or as a single. We have some exciting new couples cooking classes, including the Fleetwood Mac Tribute Dinner, complete with music during the class! Come jam out to some tunes and cook with us. See you soon in the kitchen! Katrina and the Aurora Cooks Team TABLE OF CONTENTS Parent/Tot Cooking 2 Parent/Family Cooking 4 Kids Cooking 6 Meadowood Cooking Classes 7 Preteen Cooking 8 Teen Cooking 9 Adult Cooking 15 and Older 11 Adult Cooking 21 and Older 17 Wine Tasting 19 Recipe of the Season 20 All classes will be held at Expo Recreation Center 10955 E. Exposition Ave. unless noted Meadowood Recreation Center • 3045 S. Laredo 1 parent/tot cooking Ages 3-6 with parent. Apple Fest Tiny Italian Pumpkin Treats $38 ($29 Resident) $38 ($29 Resident) $38 ($29 Resident) Celebrate the harvest season with your Create delicious meatballs & veggies your Learn to use pumpkin in lots of different tot! Menu: Apple Zucchini Muffin tot will feel proud they prepared themselves. -
To Travel the World For
SAVORED JOURNEYS PRESENTS 101 DISHES TO TRAVEL THE WORLD FOR EXPLORE THE CULTURE THROUGH THE FOOD savoredjourneys.com THE ULTIMATE LIST OF FOOD TO TRAVEL FOR By Laura Lynch of Savored Journeys Thank you for downloading 101 Dishes to Travel the World For and signing up to receive updates from Savored Journeys. I strongly believe there's no better way to discover a new culture than through food. That's why I put together this guide - so you can see for yourself all the amazing foods in the world that are absolutely worth traveling for! If you love food as much as we do, then you've come to the right place, because that's what Savored Journeys is all about. In the near future, we will be releasing an Around the World cookbook with all our favorite International recipes you can cook at home, along with wine pairings. In the meantime, we hope to pique your curiosity, perhaps encourage a bit of drooling and, above all, inspire you to travel for food. Visit us at http://www.savoredjourneys.com for more food and travel inspiration. WE ' RE GLAD YOU JOINED US! ABOUT SAVORED JOURNEYS From the tapas of Spain to the curries of Thailand, there's no food we're not willing to try, even if it involves intestines or insects. No matter where our adventures take us, food is a central part of our trip. Since eating involves all 5 senses, you’re in a heightened state when you interact with food, so intentionally experiencing food while you’re traveling will increased the intensity of the memories you build. -
Download Your Free Copy of Quick & Easy Potato Recipes: 30
Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Copyright 2014 by Ginsburg Enterprises Incorporated, unless otherwise noted Published January 2014 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher, except in the case of brief quotations embodied in critical articles and reviews. Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only. MR. FOOD TEST KITCHEN, the “Mr. Food Test Kitchen” oval, and OOH IT’S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated. Published by Prime Publishing LLC, 3400 Dundee Road, Northbrook, IL 60062 – www.primecp.com Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More Find thousands of Mr. Food Test Kitchen recipes, cooking videos, and entertaining ideas, plus sign up for the free Mr. Food Test Kitchen recipe Newsletter at www.mrfood.com Dear Friend, Potatoes might just be our all-time favorite veggie because they’re just so versatile! We can have some with eggs for breakfast or as a side dish with dinner. We’ve even got a few ways to sneak ‘em into dessert time. Our latest free eCookbook, Quick ‘n’ Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes & More, covers them all, so you can keep your love of potatoes alive all day long. -
It's All to Savor It's All to Devour
Chef’s Favourite MENU it’s all to savor SOUL SOUP RACK OF HEAVEN SCALLOP FOREST Made fresh daily. 7.5 Slow roasted Guinness glazed Foleys all natural Georges Bank (Your lovely server has the info) full rack of baby back ribs. sea scallops in a golden batter Great for sharing. 31 served with a citrus lime NOM NOM WINGS dipping sauce & sweet chili jam. 24 Sweet ‘n’ spicy wings tossed in a honey, chili flake, soy & ginger sauce. 15 WHISKEY BBQ KISS BEFORE SHRIMP LOLLIPOP CHICKEN Pan seared shrimp, in a garlic & chili PULL THE BOXTY Whiskey BBQ chicken lollipops with lemon butter sauce with Irish style crispy boxty potato cake, pulled roasted corn and bacon crumble 16 sliced baguette 16 ham hock and caramelized red onions with a Dubliner cheese sauce. 16 it’s all to devour BANGIN’ BANGERS SHEPHERD’S TO RAGLAN RISOTTO & MIGHTY MASH DIE FOR PIE Wild mushroom risotto with glazed Cheshire heritage pork Irish Braised and pulled beef & lamb baby vegetables, tarragon and banger, mashed potato & with root vegetables in a rich red shaved parmesan. 24 traditional onion gravy. 25 wine jus with Irish peat smoked Add chicken 5 / Add shrimp 7 mashed potato. 24 OMG BURGER CITRUS SALMON SALAD Dry aged prime short rib and LET THERE BE NO North Atlantic salmon filet, mixed brisket beef burger, Irish bacon, green leaves, charred pickled pearl RUSH PORK Dubliner Irish cheddar, 12 hour braised pork shoulder on onions, smoked almonds and carrots crispy potato straws with Jameson mashed potatoes with creamed with a citrus dressing. -
Diet-To-Go MAIL ORDER LOW-FAT VEGETARIAN MENU
Diet-to-Go MAIL ORDER LOW-FAT VEGETARIAN MENU WEEK 1 BREAKFAST LUNCH DINNER ARRIVAL DAY Texas Tofu Chili Lentil Corn Muffin Sour Cream DAY 1 Egg Quesadilla Zucchini & Potato Cakes Shaw's Shepherds Pie Potato Cake Remoulade Asparagus Melange Citrus Cup V8 DAY 2 Fruit & Granola Parfait Portobello Lasagna Stuffed Cabbage Rolls Cornbread Muffin White Bean Salad Tomato Puree Cauliflower DAY 3 Mango Cranberry Muffin Marinara Veggie Burger Ravioli Provencale' Orange Marmalade Veggie Cup Cardinal Sauce Yogurt Drink Spinach Dip Italian Vegetable Blend DAY 4 Noodle Kugel Savory White Bean Burrito Penne Pasta (Sweet Casserole) Rice Pilaf Meatless Tomato Sauce Applesauce Veggie Blend Carrot Coins, Sugar Snap Peas Cranberry Juice DAY 5 Blueberry Pancakes Claire's Quinoa Salad Johnny's Veggie Pizza Maple Syrup Black Bean Salad Broccoli Soy Sausage Orange Sections DAY 6 Fruit Ambrosia Spanish Stuffed Peppers over Rice Asian Soy over Sesame Rice Granola Bar Mediterranean Veggie Blend Sugar Snap Peas Black Beans DAY 7 Ratatouille Omelet Mushroom Ravioli Asparagus Spears Tomato Onion Sauce German Veggie Blend WEEK 2 BREAKFAST LUNCH DINNER Black Bean Chili Jalapeño Cornbread Sour Cream DAY 1 Omelet Pomodoro Mirkin Burger (Veggie Burger) Mushroom Ravioli Sicilian Asparagus Cuts & Tips Kaiser Roll, American Cheese Ratatouille Sauce BBQ Sauce, Melon Mix Parmesan Cheese Brussel Sprouts Whole Wheat Bagel Southwestern Sandwich Tuscan Soy Cream Cheese (Black Bean Burger) over Veggie Cous Cous Orange Juice Multi-Grain Roll Asparagus Parmesan Salsa Cup, Applesauce