Mediterranean Grill Menu-Final 11X17 2014-NEW LOGO 2015 Copy
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Banquet Menu 2010
AUSTIN COUNTRY CLUB 1202 28th St NE Austin, MN 55912 Austin Country Club can accommodate up to 300 people and events are designed exclusively for you! The Austin Country Club is the premier area facility to hold any special function. Our friendly and experienced staff will coordinate every detail to ensure that your event is a success. Inspired menu designs, table displays, spectacular ice carvings, complete bar services, valet parking and coat check services are a few of the features tailored to your specific needs by our professional team. You will be amazed by our delicious, creatively presented dishes by our remarkable culinary team. It is our pleasure to create a custom planned event for any of your needs. At the Austin Country Club, impressive service and attention to detail is the rule and not the exception. Our goal is to ensure that your special occasion is an event with memories to last a lifetime! Be sure to contact Alexa LaMontagne, our Event Sales Manager, with any questions or to check date availability at 507-437-7631 or [email protected] Reserving Dates & Initial Deposit To reserve space for any special event, we require a non-refundable $500.00 deposit. The deposit is due within 10 business days of booking your reception unless there is another demand for the date, it is then required within 72 hours of request. The $500.00 will be deposited within two business days of Austin Country Club receiving, and will go toward any final billing for the event. All special functions, including but not limited to: Weddings, Class Reunions, Rehearsal Dinners, Baby/Bridal Showers require the $500.00 deposit. -
•• MENU 23 SEPTEMBER 2016.Indd
Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber -
Allergens Marked in Red;
updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette -
Ramadan-Kitchen-Survival-2019.Pdf
RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day. -
Greek Yogurt Tzatziki
Featuring Chef’s Line® Greek Yogurt Tzatziki GREEK YOGURT TZATZIKI Using authentic Greek yogurt, Chef’s Line® creates the creamiest and tangiest tzatziki available. Made with all natural ingredients, Greek Yogurt Tzatziki gives your customers true Mediterranean flavors that only Chef’s Line can deliver. Designed and created for chefs with high standards Greek yogurt is here to stay. Trending everywhere, this creamier yogurt is extensively strained to remove much of the liquid whey. Product Inspiration Ideal Uses Features & Benefits Chef's Line® Greek Yogurt Tzatziki is made • Dipping sauce • Made with all natural ingredients with Greek yogurt instead of sour cream, • Sandwich spread – not just for gyros • High pressure pasteurization processing with julienned cucumbers and a subtle mint extends shelf life background note. The result is a protein- • Utilizes strained Greek yogurt for a packed, rich and thick yogurt used as the base creamier consistency for our versatile tzatziki. Plus, it’s high • 50% of menus outside of Mediterranean pressure pasteurization processed, which cuisine offer a Mediterranean item gives it an extended shelf life without the use • Since 2009, tzatziki has appeared on 65% of artificial preservatives, and prevents loss more menus of product integrity, which may happen with heat pasteurization. Ingredients Include Driven by its healthier perception, Mediterranean influence continues to appear on menus. – Greek yogurt – Dill Today, 50% of menus (that are not considered – Cucumbers – Lemon Juice wholly Mediterranean) offer a Mediterranean – Mint – Garlic option. And since 2009, tzatziki has also been on the rise and appears on 65% more menus. Food Fact A-Code Product Description Pack Size Tzatziki is a Greek word that actually comes from the Turkish word “cacik,” which means “chutney.” 7981582 Greek Yogurt Tzatziki 2/4 lb. -
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. -
Sofra-1571750652208.Pdf
SOFRAKAPAK28-NISAN2006 16/3/06 9:42 Page 2 TÜRKİYE’NİN GÜVENDİĞİ TARİFLER 28 ISSN 1304 - 5547 ISSN 1304 - 5547 9 771304 554001 FİYATI: 5 YTL NİSAN 2006/4 SAYI: 28 KKTC FİYATI: 6 YTL 2323 NİSANNİSAN ÖZELÖZEL DosyaDosya ÇocuklaraÇocuklara KutlamaKutlama MönüsüMönüsü OTLARINOTLARIN BaharBahar EnerjisiEnerjisi Diyeti:Diyeti: ŞifalıŞifalı DünyasıDünyası DETOKSDETOKS TamTam 2525 TarifTarif LezzetLezzet YolculuğuYolculuğu BÜYÜKADABÜYÜKADA EKEK ENGİNARENGİNAR ZamanınıZamanını KaçırmayınKaçırmayın HEDİYEHEDİYE MuhabbetiyleMuhabbetiyle Sofrasıyla:Sofrasıyla: RAKIRAKI C M Y CM MY CY CMY K SYF004-SOFRA-200604 20/3/06 17:14 Page 2 ’DA NELER VAR? Gastro 112 Magazin Yazar›m›z Güzin Yal›n, rak› kültürünü tafl›yor bu defa sayfalar›m›za... Tarihi yolculu¤u, özellikleri, adab›, farkl› çeflitleri gibi pek çok ilginç konu bafll›¤› ile "milli içkimiz" olarak adland›r›lan rak› hakk›nda daha fazla bilgi sahibi olacaks›n›z... 2020 Ayın Sebzesi ‹lkbahar›n habercisi enginarla tad›na doyamayaca¤›n›z lezzetler sizi bekliyor. "Tavuklu enginar çorbas›", "F›st›kl› enginar mezesi", "Enginarl› ç›lg›n pasta"... Bu ilginç önerileri kaç›rmay›n!.. 50 40 Özel Dosya: Saniş’in Ot Yemekleri Mutfağı Hem farkl› Pratik ve sa¤l›kl› aromalar› hem de salatalarla bahar flifal› olmalar› sofralar›n›z› nedeniyle bafl tac› renklendirmek isterseniz, yap›lan otlar hakk›nda Saniye Döldüfl’ün son derece kapsaml› önerilerini uygulayabilirsiniz. bir dosya haz›rlad›k. "Sebzeli bahar salatas›", Otlar› saklama ve piflirme "Bal›kç› limonlar›", "Peynirli yöntemleri ile nefis ot maydanoz salatas›" ve yeme¤i -
Big Plates Soups & Salads Pita Sandwiches Small Plates Sides
Small Plates Hummus V GF 7 Saganaki GF 9 chickpeas, tahini, olive oil, lemon juice, garlic pan-fried Kefalograviera cheese with lemon Jalapeño Cilantro Hummus V GF 7 Garlic Shrimp GF 9 house hummus with fire-roasted jalapeño & fresh cilantro sautéed in butter, garlic, white wine & lemon juice Tzatziki GF 7 Calamari GF 11 yogurt, cucumber & garlic dip deep fried marinated calamari with tzatziki Mast Moosir GF 7 Stuffed Grape Leaves V GF 8 Greek yogurt dip with Persian shallots rice & herb stuffed grape leaves in a light tomato sauce Labneh GF 7 Falafel V GF 9 Greek yogurt topped with olives & za’atar crispy chickpea patties served with tahini Baba Ghanouj V GF 7 Zeytoon Parvardeh V GF 9 fire-roasted eggplant dip with tahini, garlic & lemon juice green olives, pomegranate & walnut Feta & Marinated Olives GF 8 herb marinated olives and feta cheese Soups & Salads add grilled chicken, sliced beef, or falafel 4 / add lamb or shrimp 7 Mama’s Lentil Soup V GF 6 Fattoush V 9 traditional Persian vegetarian lentil soup romaine, tomatoes, cucumbers, pita chips, olive oil, lemon juice, sprinkled with sumac House Salad V GF 8 romaine, tomatoes, cucumbers, Greek Salad GF 10 house pomegranate vinaigrette romaine, tomatoes, cucumbers, green peppers, red onions, feta with our house pomegranate vinaigrette Pita Sandwiches served with salad or hand-cut fries Beef Gyro 12 Lamb Gyro 13 lettuce, tomatoes, red onions, tzatziki sliced lamb souvlaki, lettuce, tomatoes, red onions, tzatziki Chicken Gyro 12 Falafel Sandwich V 12 braised chicken thigh, lettuce, tomatoes, -
Demi's Dinner Entree
PASTICHIO seasoned ground beef with pasta noodles topped with béchamel and baked 16 ITALIAN MEATBALLS AND LINGUINI with marinara 16 GRILLED SALMON PUTTANESCA country tomato sauce with onions, garlic, PASTA peppers, capers, and olives over penne pasta 20 SUN-DRIED TOMATO, CAPERS & ARTICHOKE HEARTS sautéed with garlic olive oil and linguini 15 GREEK PASTA linguini, caramelized onions & olive oil tossed with imported feta 15 GORGONZOLA AND PEAS penne pasta sauteed with gorgonzola cheese and peas 16 GRILLED SWEET ITALIAN SAUSAGE over linguini with marinara and a dollop of ricotta cheese 16 SERVED OVER RICE PILAF WITH TZATZIKI PORK SOUVLAKI marinated pork tenderloin, onions and peppers 15 CHICKEN SOUVLAKI marinated chicken breast, onions and peppers 15 ADANA KEBAB ground lamb and spices skewered and grilled 15 KABOBS ALL SERVED WITH ONE SIDE OR OVER PASTA PORK MARSALA sautéed pork tenderloin cutlets with mushrooms and marsala wine 18 CHICKEN PICCATA sautéed chicken with lemon garlic caper sauce 18 GRILLED DOUBLE LAMB CHOPS with garlic, tomatoes, lemon, white wine and olive oil. 36 GRILLED SALMON topped with sautéed fresh garlic olive oil lemon and spinach 20 ENTREES SHRIMP SANTORINI sautéed with fresh garlic tomato herbs and feta 22 CALAMARI sautéed with white beans and arugula 20 SAUTÉED SHRIMP AND CHORIZO with white beans 20 GRILLED SALMON with sun-dried tomato caper relish 20 WHOLE FISH mkt RICE PILAF 6 PENNE & MARINARA 8 YAHNI GREEK GREEN BEANS 5 SIDES ROASTED POTATOES 6 ROASTED GARLIC MASHED POTATOES 5 GIGANTES giant greek white beans cooked in tomato sauce 6 SAUTÉED ARTICHOKES & PEAS 6 HOUSE SALAD 6, substitute one side with entrée 4 10 AND UNDER LINGUINI OR PENNE marinara, butter or olive oil 8 KIDS with meatball or chicken 12 KABOB PORK, CHICKEN OR ADANA with rice pilaf 10 Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -
Javed Update
KIMO’S CATERING MENU Here at Kimo’s we are proud to cater *Half tray serves (4-6) people DESSERTS all your events. We take pride in our *Full Tray serves (10-12) people BAKLAVA (2PCS) $4.50 fresh & healthy homemade meals to Rich & sweet made of phyllo dough filled with chopped nuts & sweetened sugar satisfy your palate. BASBOUSA $4.50 CHOOSE YOUR PROTEIN Baked, finely chopped phyllo dough, soaked in sugar-based syrup and topped with nuts. 1 BASE 2 OPTIONS ATAYEF (2PCS) $4.50 Deep fried sambusa dough stuffed with honey HALF TRAY $25 HALF TRAY $50 mixed nuts & coconut. FULL TRAY $50 FULL TRAY $100 CARROT CAKEV Moroccan Rice Meat $4.50 Lentil - Chicken or Lamb Souvlaki CHOCOLATE CAKE $4.50 Quinoa - Daoud Basha Spring Mix - Shawarma (Steak or Chicken) CHEESE CAKE $4.50 - Kefta Kabob GALAKTOBOUREKO $5 - Chicken Adana Kebab - Sujuk 9216 ROCKAWAY BEACH BLVD Phyllo dough, baked to perfection, with butter ROCKAWAY BEACH, NY 11693 semolina custard and honey syrup. Vegetarian/Vegan Options - Vegetable Shawarma 347-926-4384 KUNAFA $5 - Egyptian Falafel Baked, finely chopped phyllo dough, soaked in - Falafel Mahsheaadd *$10 [half tray] or add $20 [full tray].* 347-926-4534 sugar-based syrup and stuffed with nuts. - Ful Medames KIMOSKITCHEN.COM - Bamia OUM ALI [SEASONAL] $8 CHOOSE YOUR If you’d like us to cater contact us at our phone number Crisp puff pastry baked in milk, coconut, mixed one day ahead and we will set it up for you. nuts topped with whipped cream & honey. 3 TOPPING 4 WRAPS Pick any topping from our salad bar. -
FEYA Allergens X Olio
Feya Allergen List SULPHUR PRODUCTS INGREDIENTS CEREALS EGGS MILK BUTTER NUTS SOYA CELERY MUSTARD SESAME FISH DIOXIDE GLUTEN LACTO BREAD White Sandwich Loaf X Multi Seed Sandwich Loaf X X X Sourdough X X White Bloomer X SALADS Quinoa, Avocado, Cucumber, Powerhouse Rocket, Cherry Tomatoes, X X Beetroot, Mustard, Lemon, Eggs, Chicken, Sweetcorn, Romaine Lettuce, Avocados, Chicken Cobb X X X Cherry Tomatoes, Apples, Ricotta, Creme Fraiche, Mustard, Lemon Fusilli (Wheat), Green Pesto, Cherry Pesto Pasta Tomatoes, Sun-dried Tomatoes, X X Black Olives BREAKFAST ITEMS flour, water, yeast, salt, sugar, Croissant X X X skimmed milk, butter, eggs flour, water, yeast, salt, sugar, Almond skimmed milk, malt, butter, eggs, X X X X croissant almond cream, flaked almonds SULPHUR PRODUCTS INGREDIENTS CEREALS EGGS MILK BUTTER NUTS SOYA CELERY MUSTARD SESAME FISH DIOXIDE GLUTEN LACTO flour, butter, eggs, caster sugar, Cherry danish X X X skimmed milk, yeast, salt, cherries flour, butter, eggs, sugar, skimmed Apple danish X X X milk, yeast salt, apples Puff Pastry, Mushroom Sauce, Vol- au - vent X X Chicken, Tarragon QUICHES T55 flour, butter, sugar, salt, yeast, Mixed vegetable egg, cream, salt, pepper, X X X brioche courgette, tomato and feta cheese T55, butter, salt, eggs, vinegar, Wild mushroom cream, cheddar cheese, X X X quiche mushrooms Butternut flour, butter, sugar, salt, vinegar, squash and egg, cream, salt, pepper, butternut X X X goats cheese squash, goats cheese, thyme quiche CAKES Margarine, flour, sugar, eggs, whipping cream, cocoa powder, Triple -
Recipe: Basbousa
Recipe: Basbousa This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater and lemon syrup. Serves: 25 -30 Preparation time: 20 minutes Cooking time: 40 minutes Skill level: Easy Ingredients 320g (2½ cups) coarse semolina 90g (1 cup) desiccated coconut 220g (1 cup) caster sugar 75g (½ cup) self-raising flour 200g thick yoghurt 200g unsalted butter, melted 1 tsp vanilla extract 25–30g blanched almonds Add milk, if needed Syrup 330g (1½ cups) sugar 250ml (1 cup) water 1 tsp lemon juice 1 tsp rosewater Tools 12inch x 10inch shallow baking tray Pastry cutter or sharp knife Instructions Preparation 1. Preheat the oven to 190°C. 2. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be quite stiff. 3. Butter the baking tray and spread the mixture into the tray with your hands. 4. Cut it into diamond shapes by slicing the mixture diagonally across the tray while pressing hard. Place an almond in the centre of each diamond. 5. Bake for 35–40 minutes or until golden brown. The syrup While the mixture is baking, make the syrup. 6. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. 7. Simmer for 5 minutes without stirring. Then, stir in the lemon juice and rosewater and remove from the heat. 8. Leave to cool. 9. Pour the syrup over the cake while the cake is still hot.