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Lunch & Dinner
Vergina Restaurant Appetizers Salads WAGYU MEATBALLS NAPLES Finest Wagyu Beef, Shaved Parmesan, Pomodoro Sauce 12. Crisp Romaine, Cannellini Beans, Shaved Egg, Red Onion, Maple Vinaigrette 14. BRESAOLA AND BURRATA Creamy Burrata, Sliced Bresaola, Baby Arugula, ICEBERG WEDGE Pinenuts, Dried Figs, Aged Balsamic Glaze 19. Crisp Iceberg Lettuce, Applewood Bacon, Red Onion, Blue Cheese Dressing, Aged Balsamic Reduction 13. BAKED EGGPLANT PARMESAN Melted Mozzarella, Tomato Sauce, Fresh Basil 14. CAESAR Romaine Hearts, Shaved Parmigiano Reggiano, Baked Croutons 13. CALAMARI FRITTI Calamari, Crispy Zucchini, Spicy Tomato Sauce 15. SEAFOOD Shrimp, Calamari, Scallops, Clams, Mussels, Carrots, Baby Arugula, GRILLED SICILIAN OCTOPUS Celery, Fennel, Tomato, Lemon Dressing 18. Baby Arugula, Rainbow Potatoes, Artichokes, Livornese Sauce 19. THE AVE Baby Spinach, Radicchio, Candied Walnuts, Tangerine Segments, BAKED SICILIAN CHICKEN WINGS Crumble Goat Cheese, Honey Grain Mustard Dressing 15. Caramelized Onions, Parmesan Reggiano, Rosemary, Crushed Chili Pepper 13. Add Grilled Chicken - Add Grilled Shrimp - Add Grilled Salmon CHEF’S MEAT & CHEESE BOARD Selected Meat and Cheese, Toasted Crostini, Apricot Butter, Truffle Honey, Mixed Olives 21. SALMON CARPACCIO Pizza Shaved Fennel, Mache Greens, Red Beets, Capers, ORIGINALE ARUGULA & PROSCIUTTO Grapefruit Segments, Lemon Grass Dressing 20. Fresh Mozzarella, San Marzano Tomato, Prosciutto di Parma, Baby Arugula, Parmigiano Reggiano, Garden Basil 19. Fresh Mozzarella, San Marzano Tomato 22. MUSSELS AL FORNO PEI Mussels, Grilled Crostini, Garlic, EVOO 15. FIFTH AVENUE MONTICELLO San Marzano Tomato, Spicy Italian Salami, Soppressata, Local Burrata, Cherry Tomato, Fresh Mozzarella, Parmigiano Reggiano 20 Parmigiano Reggiano, Garden Basil 22 Pastas Whole Wheat and Gluten Free Pasta Available Upon Request NONNA’S SPAGHETTI & MEATBALL FOUR CHEESE & PEAR FIOCCHI PESTO GNOCCHI WITH SCALLOPS Wagyu Beef Meatballs, Handmade Pasta, Parmesan Cream Sauce, Touch of Handmade Potato Gnocchi, Pistachio Pesto, San Marzano Tomato 25. -
Jw Banquets & Events Catering Menu
JW BANQUETS & EVENTS CATERING MENU JW Marriott Edmonton ICE District 10344 102 Street Edmonton Alberta Canada T5J 0K9 780.784.7950 1 BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION KIRAN PATNAM (Executive Chef) Executive Chef: Kiran Patnam Recognitions As a global Artisan council member for Marriott international, Chef Won Beat Bobby Flay reality cooking competition in 2018 Kiran Patnam brings a variety of fresh ideas and modern twists to his Hosted weekly live TV series “Sunday Brunch” – Baltimore new home kitchen at the JW Marriott Edmonton ICE District. His Honored to Cook at James Beard house - New York City in 2016 passion for cooking is comfort cuisine that he infuses with Won Gold Medal, Nestle Culinary Competition – USA in 2012 modernized creativity. Keeping with the trends, he creates Silver medal in National Chef Competition hosted by Indian innovative menus which he accents with seasonal flavors and local culinary Forum –Delhi, India 2008 ingredients. Giving Back Career Outside of the work, Kiran works with local charity organizations Chef Kiran Patnam carries 14 years of culinary knowledge, in a such as the Children Miracle Network. variety of cooking techniques that infuse his take on modern culinary art to couple visual presentation and comfort flavors together. He Passion has tenured at several different Marriott properties and brands Apart from cooking, Kiran likes painting, travelling and he is huge across Asia and the United States including: Ritz-Carlton, JW fan of cricket and was the captain of his college team. Marriott, and Gaylord, expanding his skill and refining his quality of service for our guests. -
Alee-Chee] a Tasty Native Fish of South of Italy
pronounced [alee-chee] a tasty native fish of South of Italy The perfect way to end a meal is with a dessert… or two. Made from the richest ingredients, our desserts are always topped off with love. At Alici, we’re all about good food and good moments. Dolci DESSERTS Torta al formaggio (D) 50 Lemon cheese cake, wild berries, almond soil Tiramisu (D) 45 Lady finger biscuit, mascarpone, espresso coffee Fondente al cioccolato (D)(N) 50 Dark chocolate nutella fondant, liquorice gelato Delizia al limone (D)(N)(A)* 50 Almond sponge cake, custard cream, limoncello Torta caprese (D)(N) 50 Chocolate flourless cake, white chocolate cream, maldon sea salt Piccola pasticeria (D)(N)(A)* 45 Selection of cannoli, baba, cantucci, profiterole Soufflé al mandarino (D) 55 Mandarin soufflé, Zéphyr white chocolate Cannoli (D)(N) 45 Pistachio, chocolate, and orange cannoli Gelato al formaggio (D) 45 Cream cheese gelato, honeycomb Selezione di frutta 145 Selection of tropical fruits with fruit sorbets (4-3 pers.) Gelati (D) 45 Daily selection of gelato, dehydrated mousse Selezione di sorbetti 45 Daily selection of sorbet, mint moss, citrus meringue (D)Dairy - (N) Contains nuts - (A) Alcohol - Gluten free upon request. Prices are subject to 7% municipality fees and 5% VAT Digestivi DIGESTIVES Grappa Amari Gaja & Rey Chardonnay 100 Fernet Branca 40 Ornellaia 105 Amaro Averna 40 Berta Tres 125 Branca Menta 40 Berta Aqua Vitae 80 Ramazotti 40 Bocchino Nebbiolo Delle Langhe 60 Amaro Montenegro 40 Bricco dell›Uccellone 80 Lazzaroni Amaretto 50 Lugana 55 Sambuca Romana White 40 Nonino Millesimato 50 Limoncello Del Sole 40 Nonino Moscato 50 Herbal Teas Coffees Black 25 Espresso 16 Green 25 Black Coffee 16 Darjeeling 25 Double Espresso 18 Earl Grey, 25 Cappuccino 20 Jasmin 25 (Choice of milk: almond, soy, Peppermint 25 lactose-free) Chamomile 25 . -
Download MOQ Recipes Book
DATE PUDDING Bateel INGREDIENTS DATE PUDDING 200g Khidri pitted dates (other dates can be used, as long as they are not too hard) 200ml water 1 level teaspoon baking soda 150g brown sugar 2 eggs 100g flour 1 level teaspoon baking powder 25g chopped pecans BUTTERSCOTCH SAUCE 100g brown sugar 100ml cream (%35) 50g unsalted butter PREPARATION Bring the water to a boil. Add the chopped dates and baking soda. Let sit for 5 minutes, then pour into a blender and whizz to a fine pulp, then set aside to cool. Mix the butter, sugar and egg together in a bowl. Add the sifted flour and baking powder and mix well. Pour in the cold date mixture and chopped pecans. Mix gently to combine evenly. Fill 8 muffin or individual pudding molds with mixture. Bake at 170 °C fan oven for 25 minutes. Remove from oven to cool on a wire rack. Place sauce ingredients into a pan on medium heat. Take care to avoid boiling. Stir with a wooden spoon and heat until the sugar has melted. Simmer gently for 3 minutes. To serve the puddings, drizzle some butterscotch sauce onto a serving plate. Place a date pudding upside down onto the plate and decorate with one caramelised pecan nut. UMM ALI Bread and Bagels INGREDIENTS 2 slices of puff pastry 1 cup of milk 1 tbs condensed milk 1 tbs fresh milk 2 tbs of raisin 1 tbs walnut 1 tbs almond 1 tbs pistachio PREPARATION Bake the puff pastry, then mix all ingredients and bake for 20 minutes at 250 degrees. -
Dessert Menu
TORTA CAPRESE (gf) // 13.75 GELATI ASSORTITI Flourless Chocolate Almond Cake Homemade Ice Creams // 8.75 served with Homemade Vanilla Ice Cream Chocolate | Vanilla | Chocolate Mint Pistachio | Moscato | Mixed Berry CRÈME BRÛLÉE // 13.75 Extra Virgin Olive Oil Creamy Custard topped with Caramelized Sugar Homemade Sorbet // 8.75 BAVARESE CIOCCOLATO BAILEYS // 13.75 Lemon | Strawberry | Limoncello White Chocolate Mousse, Baileys Liquor Ganache AFFOGATO // 9.75 TIRAMISÙ // 13.75 Homemade Vanilla Gelato topped with Little Venice Famous Specialty Caffè del Doge Espresso & Whipped Cream Coffee Mascarpone, Coffee Liqueur, Lady Fingers AMARETTI // 3.50 each CROSTATINA DI FRUTTA FRESCA // 13.75 Soft Almond Petit Fours Lemon Custard Fruit Tart, Mixed Berry Ice Cream FRESH FRUIT PLATE // 14.00 BAKED ALASKA // 15.00 Chef’s Selection of Seasonal Fruit Chocolate & Vanilla Ice Cream, Fruit Candy, Gos- lings Gold Rum Meringue CHEESE PLATE // 17.75 Flambéd at your table Chef’s Selection * Please advise your server of food allergies and dietary restrictions * BERMUDA COFFEE // 12.00 ITALIAN COFFEE // 12.00 Coffee, Goslings Black Seal Rum, Kahlúa & Coffee, Sambuca & Whipped Cream Whipped Cream JAMAICAN COFFEE // 12.00 IRISH COFFEE // 12.00 Coffee, Jamaican Rum, Tia Maria Coffee, Irish Whiskey, Brown Sugar & Whipped Cream COGNACS & ARMAGNACS GLASS GRAPPAS GLASS Hennessy Vs $13.00 Sarpa Di Poli $14.00 Hennessy V.S.O.P $15.00 Frattina Chardonnay $14.00 Calvados V.S.O.P $15.00 Tignanello $18.00 Calvados X.O $25.00 Pere Di Poli $20.0 Remy Martin V.S.O.P $16.00 Remy Martin X.O $36.00 PORT GLASS Armagnac 1985 $32.00 Graham’s Six Grapes $7.00 Armagnac 1965 $48.00 Dow’s 2000 $10.50 Richard Hennessy $165.00 Taylor’s 10 Year Old Tawny $10.50 L’Or Martell $215.00 Taylor’s 20 Year Old Tawny $18.00 Remy Martin Louis XIII $290.00 Sandeman Tawny $15.50 Graham’s 30 Year Tawny $30.00 * For a larger selection of dessert wines & port wines please ask for our wine list * . -
SPRINGTIME.Compressed.Pdf
Divina Cucina's SWEETS FROM ITALY Judy Witts Francini divinacucina.com divina cucina about me I began my culinary career as a pastry chef at the Stanford Court Hotel in San Francisco. To me, dessert being the last thing you eat at dinner, has to be fabulous or the meal is ruined. I have chosen some of my favorite and simple recipes to end a meal. With Italian recipes, ingredients may vary from where you live, so I always suggest making the recipe once before you serve it for a party. I used grams on some of the recipes where I think it matters. Get a scale! It is worth it for pastry. We use "00" flour which is now available in the USA. Ground almond flour is also more easily available. The ricciarelli are a classic cookie from Siena. The Brutti ma Buoni, vary from town to town. I love the ones made in Prato using walnuts, feel free to use them. Panforte is another dessert from Siena, instead of the richer version with candied fruits, i prefer the simple fig and walnut version. This is perfect served in thin slices with cheese. Salami Dolce is a almost lost recipe, rarely found anymore, except in someone's home. Every Italian mamma has her version of Torta di Mele, this is my version, using tricks from several mamma's i have met. The final dessert is a special chocolate cake from the Island of Capri off the coast of Naples and is also Gluten-free, as are the Ricciarelli and the Fig and Walnut Panforte. -
2020 Annual Recipe Index 2020 Annual Recipe Index
2020 ANNUAL RECIPE INDEX 2020 ANNUAL RECIPE INDEX. cake .............................................Jun:99 Asparagus risotto with preserved lemon Apple, maple & almond gluten-free and feta ...................................... Nov:74 Affogato ice cream cake with Frangelico mega-bun .................................Apr:106 Iceberg, peach, asparagus & prawn A‘ice magic’ ......................................Nov:58 Apple hazelnut cake with caramel salad with freekeh ....................Dec:117 Agedashi tofu, black pepper broth ...Jun:53 custard .......................................May:96 Marinated mozzarella, asparagus aioli see sauces, dips and condiments Banbury apple pie ........................ Jun:102 and hazelnuts ..............................Oct:19 Aish baladi (Egyptian flatbread) ....... Sep:65 Beetroot-cured salmon blinis, apple- Pea and mint fritters with feta and ajvar see sauces, dips and condiments pickled celery ............................Dec:90 asparagus ................................... Oct:91 almonds Caramel & apple hot toddy with Atayef with ashta (Lebanese pancakes Almond, maple & cranberry chewy cinnamon ...................................May:48 with cream) ...................................Sep:124 granola bar .............................. Aug:136 Chicken, celeriac & witlof Waldorf Aussie mince pies .............................. Dec:70 Apple, maple & almond gluten-free salad with candied walnuts ......Feb:103 Aussie spanakopita ............................Apr:42 mega-bun .................................Apr:106 -
The Philippines Illustrated
The Philippines Illustrated A Visitors Guide & Fact Book By Graham Winter of www.philippineholiday.com Fig.1 & Fig 2. Apulit Island Beach, Palawan All photographs were taken by & are the property of the Author Images of Flower Island, Kubo Sa Dagat, Pandan Island & Fantasy Place supplied courtesy of the owners. CHAPTERS 1) History of The Philippines 2) Fast Facts: Politics & Political Parties Economy Trade & Business General Facts Tourist Information Social Statistics Population & People 3) Guide to the Regions 4) Cities Guide 5) Destinations Guide 6) Guide to The Best Tours 7) Hotels, accommodation & where to stay 8) Philippines Scuba Diving & Snorkelling. PADI Diving Courses 9) Art & Artists, Cultural Life & Museums 10) What to See, What to Do, Festival Calendar Shopping 11) Bars & Restaurants Guide. Filipino Cuisine Guide 12) Getting there & getting around 13) Guide to Girls 14) Scams, Cons & Rip-Offs 15) How to avoid petty crime 16) How to stay healthy. How to stay sane 17) Do’s & Don’ts 18) How to Get a Free Holiday 19) Essential items to bring with you. Advice to British Passport Holders 20) Volcanoes, Earthquakes, Disasters & The Dona Paz Incident 21) Residency, Retirement, Working & Doing Business, Property 22) Terrorism & Crime 23) Links 24) English-Tagalog, Language Guide. Native Languages & #s of speakers 25) Final Thoughts Appendices Listings: a) Govt.Departments. Who runs the country? b) 1630 hotels in the Philippines c) Universities d) Radio Stations e) Bus Companies f) Information on the Philippines Travel Tax g) Ferries information and schedules. Chapter 1) History of The Philippines The inhabitants are thought to have migrated to the Philippines from Borneo, Sumatra & Malaya 30,000 years ago. -
Io Mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY
Anno X • n.18 Giugno 2020 - € 2,90 POSTE ITALIANE S.P.A. – SPEDIZIONE IN ABBONAMENTO POSTALE- AUT. N°23/2019 STAMPE IN REGIME LIBERO TRAINER PER CORPO E MENTE RICETTE E CONSIGLI STELLATI PROTOCOLLO RIPARTENZA Io mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY Indoor rowing ROBERTA CAPUA DELLE STAR i miei ingredienti perfetti Siamo solo in pausa... pronti a ripartire www.turismothailandese.itEnte Nazionale del Turismo Thailandese di Roma Turismo Thailandia Anno X • n.18 Giugno 2020 - € 2,90 POSTE ITALIANE S.P.A. – SPEDIZIONE IN ABBONAMENTO POSTALE- AUT. N°23/2019 STAMPE IN REGIME LIBERO TRAINER PER CORPO Sommario E MENTE RICETTE E CONSIGLI STELLATI PROTOCOLLO RIPARTENZA Io mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY Indoor rowing ROBERTA CAPUA 47 DELLE STAR i miei ingredienti perfetti Thailandia: Destinazione Benessere® giugno 2020 - novembre 2020 il paese del sorriso Anno X - Numero 18 Testata registrata al Tribunale di Verona 48 Autorizzazione n.1893 DIRETTORE RESPONSABILE Training e strategie Samira Solimeno DIRETTORE EDITORIALE Stefania Russo HANNO COLLABORATO Paolo Russo, Barbara Volpe, Bruno Russo, Giuseppe Materazzo, Eduardo Tasca, Daniele Cipollina Alberto Baio, Igor La Camera, 41 Prevenzione e riabilitazione Franco Ranieri, Francesco 8 42 Dormire bene aiuta a vivere meglio Manigrasso Il risveglio 44 Candida intestinale e cistite ricorrente? REDAZIONE perfetto 26 46 All Top network relazionale di nuova generazione [email protected] 47 Thailandia, il paese del sorriso Vip story: COMMERCIALE -
Event Cuisine 1
EVENT CUISINE 1. BREAKFAST 2. COFFEE BREAKS BREAKFAST BUFFET (HOTEL ATRIUM) 2.1 COFFEE BREAK CLASSIC Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, mushrooms and crispy WELCOME COFFEE potatoes, fresh seasonal fruit. Coffee, tea, still or sparkling mineral water, orange juice, butter, pretzel-style or wholegrain croissant CHF 26.00 per person CHF 9.00 per person MORNING CLASSIC BREAKFAST TABLE SERVICE (ON A LAZY SUSAN) Coffee, tea, still or sparkling mineral water, orange juice, mini sandwiches, butter, Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries pretzel-style or wholegrain croissant, seasonal fruit Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, smoked salmon and Lenk CHF 12.00 per person smoked trout with lemon and horseradish, fresh seasonal fruit. AFTERNOON CLASSIC CHF 28.00 per person Coffee, tea, still or sparkling mineral water, orange juice, home-made cake, seasonal fruit CHF 12.00 per person 2.2 COFFEE BREAK ADD-ONS Seasonal fruit CHF 2.00 Croissant CHF 2.00 Pain au chocolate CHF 2.00 Mini brownie CHF 2.00 Mini muffin CHF 2.00 Traybake with seasonal fruit CHF 2.00 Danish pastry with fruit CHF 2.00 Crudités with dip CHF 3.00 Mini quiche CHF 3.00 Mini ham croissants CHF 3.00 Mini sandwich CHF 4.00 Toast with fresh cheese, cucumber, mixed leaves Brioche with smoked salmon, honey, dill Ciabatta with roast beef, Pommery mustard, sauerkraut Pretzel stick with Brie, cucumber, tomato Yoghurt granola in a glass CHF 5.00 Seasonal fruit skewer CHF 5.00 Seasonal fruit salad in a glass CHF 6.00 Muesli in a glass CHF 6.00 3. -
Christmas Menu – 2014 Lunch Menu 3 Course Meals £27 3 Course Meal and Half a Bottle of Wine Plus Coffee/Tea £37
Christmas Menu – 2014 Lunch Menu 3 Course Meals £27 3 Course Meal and half a bottle of wine plus coffee/tea £37 Starter Zuppa di canellini con parmigiano gratinato baked white beans soup, Parmesan crostini Bocconcino di capra con confettura al peperoncino warm goats’ cheese, chilli jam Tagliere di salumi Parma Ham, Coppa, Finocchiona, Felino Salami & olives Sformatino di verdure alla Fiorentina florentine spinach tart Insalata di mare tiepida warm sea food salad, datterino tomato, olive & parsley potatoes Carne salada alla piemontese con rucola, parmigiano reggiano beef marinated carpaccio, rocket & Parmesan Main Risotto bianco e nero Risotto, squid & truffle Pappardelle al cinghiale pappardelle wild boar ragu Raviolo di magro con crema di zucca al parmigiano ricotta e spinachs ravioli, butternut squash & parmesan cream Merluzzo alla Veneziana e polentina morbida pan fried cod fillet, milk cooked onions & soft polenta Cernia in acqua pazza grouper fillet in acqua pazza with crushed potatoes Cotechino di Modena con lenticchie Modena cotechino with Castelluccio lentils Dessert Strudel di mele alla trentina con gelato alla vaniglia traditional Sud Tirol apple strudel, vanilla ice cream Tiramisu’ espresso infused biscuits, mascarpone cream & cacao Tortino tiepido di cioccolato e pere con crema alla vaniglia warm chocolate & pear cake, vanilla cream Panettone con crema al mascarpone Panettone, warm sabayon sauce Selezione di formaggi e mostarda casereccia selection of Farmhouse cheese with homemade fruit mustard Christmas Menu – 2014 Dinner -
Chapter 4 Safety in the Philippines
Table of Contents Chapter 1 Philippine Regions ...................................................................................................................................... Chapter 2 Philippine Visa............................................................................................................................................. Chapter 3 Philippine Culture........................................................................................................................................ Chapter 4 Safety in the Philippines.............................................................................................................................. Chapter 5 Health & Wellness in the Philippines........................................................................................................... Chapter 6 Philippines Transportation........................................................................................................................... Chapter 7 Philippines Dating – Marriage..................................................................................................................... Chapter 8 Making a Living (Working & Investing) .................................................................................................... Chapter 9 Philippine Real Estate.................................................................................................................................. Chapter 10 Retiring in the Philippines...........................................................................................................................