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Lancaster Country Club
Lancaster February 2015 Country Club Inside this issue: President’s Message 2 Manager’s Notes Membership News 3 Spring Golf Offer Food and Beverage Articles 4 Women’s Association News Catering Corner 5 Member Rewards Italian Buffet Night 6 February Sunday Brunch Valentine’s Day Dinner 7 Steak Night Buffet 8 Pub Night Buffet Winterfest Event 9 March Sunday Brunches 10 St. Patrick’s Martini Night 11 FEBRUARY HOURS OF OPERATION Brunch with the Bunny 12 Business Office Hours: Monday - Friday 8:00 am - 4:30 pm Member Advertising 13-15 Grillroom Hours: February & March Calendars 15-16 Club Re-opens Thursday, February 12, 2015 MONDAY - WEDNESDAY: Club Closed THURSDAYS: 11am - 8pm, serving Lunch & Themed Dinner Buffet Staff and Phone Extensions FRIDAYS: 11:00 am - 8:00 pm, serving Lunch & Dinner Club House (716) 684 - 3700 SATURDAYS: 4:00 - 8:00 pm, serving Dinner only SUNDAYS: 10:00 am - 2:00 pm, serving Brunch only Director of Catering Lisa Alessi ext. 13 Office Manager Lisa Buseck ext. 12 MARCH HOURS OF OPERATION GeneralManager MarkMaier ext.11 Office & Reservations Judy Jacobi ext. 10 Grillroom Hours: Main Bar Paul Adamczak ext. 28 MONDAY - WEDNESDAY Club Closed THURSDAYS: 11:00 am - 8:00 pm, Lunch & Dinner Grillroom Scott Schuldes ext. 21 FRIDAYS: 11:00 am - 9:00 pm, Lunch & Dinner Executive Chef Richard Obarka ext. 29 SATURDAYS: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Grounds Super: Gary Powers 684-3725 SUNDAYS 1st & 8th: 10:00 am - 2:00 pm, Brunch only ProShop/TeeTimes (716) 683-1854 ext.22 SUNDAY 15th & 22nd: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Head Golf Professional Mike Dziabo SUNDAY 29th: 11:00 am - 8:00 pm, Bunny Brunch & Dinner Asst. -
Roof Garden Bar
Roof Garden Bar ROOF GARDEN BAR BROCHURE 2021 PORT ELIZABETH PORT ROOF GARDEN BAR ROOF GARDEN Thank you for considering the venue Roof Garden Bar for your upcoming event. The following information is useful to know and consider before finalising your booking with us. Brochure P. 1 ROOFGARDENBARPE.CO.ZA Roof Garden Bar FIRST THINGS FIRST WHAT YOU NEED TO KNOW BEFORE YOU BOOK. The Roof Garden Bar has been designed around the desire to create a private multi-purpose art and performance venue that gives artists, event organisers and members of the public the opportunity to host top-quality events in a unique and safe venue. Follow us for updates Contact Us @roofgardenbarpe [email protected] 076 174 2927 Brochure P. 2 Roof Garden Bar ABOUT ROOF GARDEN BAR THE SPACE HAS THE FOLLOWING FEATURES Venue Capacity Furniture included Facilities 250 people - casual 10 x 8 seater wooden tables 15 x 15 vinyl tent 160 - seated 10 x 10 seater wooden tables 6m Rustic Bar 10 x Glass top cocktail tables Bedouin tent 4 x wooden cocktail tables Not included 2 x toilets Female 4 x wooden outdoor couch lounges 2 x toilets Male and 3 x urinals 12 x 2 seater white couches bathrooms, hand soap, towels and toilet DJ Equipment/Lighting 6 x booth white couches paper supplied. Catering Equipment (No Cutlery and 8 x white ottomans 80 x off-street parking spaces Crockery) 4 x round coffee tables Stair access only. Decor Packages 4 x wooden bunk lounges We regret no lift for persons with disability. -
Catering Brochure 2018
About Us Nyama has been providing themed BBQs to extremely satisfied customers since 2003. More than a decade later we have evolved into a much more rounded catering outfit. Although our specialty and passion is (and will always be!) BBQs, we have developed other elements of our trade to offer our clients a one-stop catering solution. Today we can provide anything from an Argentine Asado to Cold Finger Buffets, Wood Fire Pizzas, a Mobile Bar and even some yummy Organic Ice Cream & Sorbets. At Nyama it has always been about exceeding customer expectations and we would not be the success story we are today if we weren’t able to get this right time and time again. We’ve come up with a few very good reasons why going the Nyama route should be a no-brainer: • Super experienced catering outfit, we set the trends and others follow. • Extremely friendly, well trained staff who will always go the extra mile. • A wide range of ultra tasty and fun menus. • One reliable supplier for all of your food & drink requirements. • All food is prepared in-house with fresh produce sourced locally where possible. • A great love and passion for what we do and it shines through. But don’t just take our written word for it! Have a look at some of our 2017 testimonials at the end of this brochure. Or even better, come out to one of our famous Taster Days and have a taste for yourself. Please find our extensive range of menus and offerings below. Thanks for looking! George, Johannes & Werner Nyama Catering, Icknield Road, Ipsden, OX106AS 01491873560 | 07776137918 -
Dinner Menus
Accommodation, Conferences and Events DINNER MENUS If you are looking for a unique guest experience, our team of professional caterers will strive to deliver the exceptional service you expect from the University of St Andrews. Our staff take pride in delivery of each individual event, be it a continental breakfast for twelve people, a wedding breakfast for fifty to a gala dinner for three hundred. With a passion for flair, the catering and events team will work with you to create the menu you desire to complement any theme or goals, or you can choose from our range of specifically designed options to suit your event. Whatever your choice, the calibre of food and service provided will be delivered with a personal investment from each of our team members to ensure that your event is special and memorable. DINNER MENU Dinner selector STARTER Sweet potato and coconut soup Curry oil drizzle (v) £5.00 Marinated vine-ripened tomato and baby mozzarella salad Basil infused oil (v) £6.00 Pickled pear salad Walnut soil and blue cheese (v) £5.75 Classic chicken liver pâté Fruit chutney and smoked Scottish oatcake £5.95 Gin-cured salmon Soda bread, lime and tonic aioli £6.50 Haggis, neeps and tatties Malt whisky sauce £5.50 Pan seared scallop Pea purée and pancetta oil £6.75 All prices are inclusive of VAT Food allergens and intolerances: If you have a food allergen or intolerance, prior to placing your order, please highlight this with us and we can guide you through our menu. University of St Andrews t: +44 (0) 1334 463000 e: [email protected] w: ace.st-andrews.ac.uk The University of St Andrews is a charity registered in Scotland, No: SC013532. -
In an Instant Your Ultimate Pressure Cooker & Air Fryer Starter Guide
Brought to you by COOKin an instant Your Ultimate Pressure Cooker & Air Fryer Starter Guide EVERYTHING YOU NEED TO KNOW! COMPETITION ✔ Yummy recipes ✔ Expert tips WIN ✔ one of these Cooking guides life-changing appliances! MEALS, SNACKS + TREATS IN A FLASH! Roast Lamb easy, & Potatoes 25 with Chimichurri quick recipes your pg 16 family will love FOR MORE INSIDER SECRETS SHOP NOW Ed's Brought to you by Letter VICKI’S TOP 5 TIPS Instant Vicki Sleet shares her insider secrets – plus her Attraction go-to family favourite Are you in a relationship with your Instant Pot or Air Fryer? It seems many of you Contents Risotto recipe (see p9) are – and if you’re not we can guarantee that once you get to grips with your first few recipes, you will be! So, welcome to our first Instant Pot + The Village collab! INSTANT POT MAGIC 04 Woolies marinated 1 chicken wings e realised last year when so many of you started sharing your LIGHT MEALS cooked in the Vortex at insider tips on living with an Instant Pot (definitely a lockdown love SA 202°C for 8 minutes are for so many of you) and your desire to go steady with the the wildly ES Immune-Boosting Chicken Noodle Soup 05 N heaven! Buy double what Wpopular Vortex Air Fryer, that we needed to bring you something dedicated A Boujeé Butter Beans 06 you think you need – to the incredible Instant Pot brand. V they’ll all be eaten! Spiced Pulled Chicken 06 We’ve created 22 pages of insider tips, hacks and advice (thank you Village If you have starving Instant Pot fans for your steady stream of info) plus 25 recipes – for both teens to feed, EASY SUPPERS 2 your Instant Pot and Vortex. -
Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO. -
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 -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Trip Itinerary
Irish Adventure Join us for an unforge-able trip to the legendary island naon of Ireland! Spend each night in the vibrant capital of Dublin with its history, culture and sights like Trinity College, Abbey Theatre, the Guinness Storehouse, Old Jameson Disllery and Temple Bar. Journeys to the impressive Cliffs of Moher and then to the beauful seaside town of Galway. Nighme is for enjoying the tradional Irish pub and a pint of Guinness. Country: Ireland Located: An island naon to the northwest of connental Europe with the Atlanc Ocean to the west. To its east is the island of Great Britain, from which it is separated by the Irish Sea. Languages: Irish, English Currency: Euro Typical Cuisine: Irish stew, bacon and cabbage, potato, boxty, black pudding, coddle, colcannon and of course very famous for its beer, in parcular its most famous stout variety, Guinness. Must see: Guinness Store House, Kilmainham Gaol, St. Patrick’s cathedral, Dublin Castle, Cliffs of Moher, Galway Cathedral, Quay Street. DEPARTURE TIMES DEPARTURE CITIES Thursday Fly in - meet the group at Arrival on your own. destination Check in - 3pm Sunday Departure on your own WWW.EUROADVENTURES.COM What’s included Packing tips - 3 nights accommodaons In Dublin - Passport - Good walking shoes - 3 breakfasts - One set of nicer clothes if interested in going - walking tour of Dublin out to a club at night - Guinness museum and factory (includes 1 pint - Money (debit/credit card) at Guinness Gravity Bar) - Day trip to the Cliffs of Moher, The Burren & Limerick City - Euroadventures trip leader - During St. Patrick’s weekend, walking tour & Guinness factory visit not included What’s not included - transportation to Dublin & back - lunch & dinner - museums - gis/personal expenses Where we stay 3 nights in a centrally located hostel in Dublin. -
SOUPS, STARTERS & SIDES Chicken Avgolemono
SOUPS, STARTERS & SIDES All soups and dips come with pita. Extra pita $0.85. Extra pita chips $0.75 Chicken Avgolemono!! Chicken, lemon, rice and vegetables. Voted “Best in Houston” by Houston Press. 6.50 Seafood Soup Fish, shrimp, lemon, rice and vegetables. 6.50 Greek Lentil Soup!! Lentil soup with onion, carrots and olive oil. 6.50 Soup & Greek Salad Your choice of soup 12.25 Niko’s Dip Platter!! An assortment pikilia of our authentic Greek dips. Hummus, Tzatziki, Melizano Salata and Tarama Salata. 12.95 Hummus!! Our award-winning (Best in Houston) garbanzo puree made with lemon, garlic and fresh parsley dip. Half 6.00. Full 9.00 Tzatziki! !Yogurt, sour cream, garlic and cucumber dip. Half 6.00 Full 9.00 ! Melizano Salata! !Roasted eggplant dip with walnuts, tomato, onion, fresh parsley and garlic. Half 6.00 Full 9.00 Tarama!! Salata Greek caviar dip made with extra virgin olive oil, potato, bread and onion. Half 6.00 Full 9.00!!! Tabuli/Hummus Combo Served with two pitas. Garnished with vegetables and kalamata olives. Drizzled with extra virgin olive oil and Greek oregano. 9.00 Calamari Fried Greek style calamari with our special blend of spices, served with fresh marinara sauce and tzatziki sauce. 9.50 Add Feta 1.00 Greek Cheese & Olives Platter Feta, Kasseri and Kefalotiri cheese with a variety of Greek olives. 10.95 Pita Quesadillas!! A Tex Mex classic with a delicious Greek twist. w/ Cheese 6.75. w/ Gyro 7.95. w/ Chicken 7.95 Kalamakia Pork Kebobs! !Marinated pork with salt, pepper, oregano and lemon. -
Footscrayfood Guide Lauren Wambach Picks from the Footscray Food Blogger Getting to Footscray
Australia. cuisine. each end of Vietnam on offer. offer. on Vietnam of end each occasional wayward seal. wayward occasional quality and freshness. and quality or spiced potato (right). potato spiced or Maribyrnong River attracts birdlife and even the the even and birdlife attracts River Maribyrnong authentic cuisines you will find in in find will you cuisines authentic to introduce you to this unique unique this to you introduce to pho, and traditional dishes from from dishes traditional and pho, Footscray food scene a consistently high standard in in standard high consistently a scene food Footscray brown lentil, chickpea, carrot carrot chickpea, lentil, brown an important inner city conservation park. The The park. conservation city inner important an produce centre, Little Saigon Market, giving the the giving Market, Saigon Little centre, produce silverbeet, cabbage, red lentil, lentil, red cabbage, silverbeet, and Newells Paddock Wetland Reserve is considered considered is Reserve Wetland Paddock Newells and offers up some of the most most the of some up offers of restaurants in the country ready ready country the in restaurants of style food, iced coffee, pork rolls, rolls, pork coffee, iced food, style wholesale fish market or specialty Vietnamese Vietnamese specialty or market fish wholesale a sampling of stews with with stews of sampling a Park is one of the largest Edwardian parks in Australia Australia in parks Edwardian largest the of one is Park sourced direct from the local Footscray Market, Market, Footscray local the from direct sourced Vegetarian combination: combination: Vegetarian from the homeland, Footscray Footscray homeland, the from hosting the highest concentration concentration highest the hosting street from everything There is natural beauty too. -
Appetizers- -Sandwiches- -Soup & Salad- -Stone Classics
The Stone of Accord 4951 North Reserve Street, Missoula, MT 59808 406-830-3210 -SANDWICHES- -STONE CLASSICS- www.seankellys.com/Stone Of Accord served with a pickle and choice of fresh-cut fries, add a dinner salad or cup of soup for 2.95 pub chips, rice pilaf, vegetable, champs, soup, din- ner salad HORSERADISH GORGONZOLA STEAK 8 oz sirloin steak, horseradish gorgonzola butter, REUBEN served with champs, vegetable, and soda bread 23.95 -SOUP & SALAD- house slow-cooked corned beef, sauerkraut, Swiss -APPETIZERS- cheese, and 1000 island dressing on thick grilled light FISH & CHIPS dressings : balsamic soy, sesame ginger, garlic CRISPY IRISH EGGROLLS rye 11.95 beer-battered cod, pub chips or fries gorgonzola, honey red vinaigrette, asiago garlic, 1000 coleslaw, tartar sauce, lemon 7.95/12.95 shredded corned beef, cabbage and Asian spices, island, or ranch add: chicken 3– /shrimp 5 EMERALD ISLE CHICKEN SANDWICH served with spicy peanut sauce 9.95 grilled chicken, Dubliner cheese, ham, whiskey onions SHEPHERD’S PIE SOUP o’DAY CHEESY CHIPS and Sriracha aioli served deluxe on a Kaiser roll 121.95 ground chuck, mushrooms and vegetables in a rich ask your server: 3.95 cup/ 5.95 bowl gravy, baked with champs and melted cheddar 12.95 the Stone’s pub chips tossed with asiago and CAJUN CHICKEN SANDWICH gorgonzola cheeses and baked, then topped with DINNER SALAD 2.95 blackened chicken and Sriracha aioli served MOM’S MEATLOAF garlic gorgonzola dressing and scallions 7.95/12.95 deluxe on a Kaiser roll 10.95 house perfected meatloaf topped with sautéed