6D Menu for QR Code 7.31.20
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Gliffaes Set Lunch Menu – Sample Menu Served from 12:00 to 2:00Pm Two Courses £22, Three Courses £27, Or Feel Free to Have Just One
Gliffaes Set Lunch Menu – Sample Menu Served from 12:00 to 2:00pm Two courses £22, Three courses £27, or feel free to have just one Starters £9 Asparagus Velouté, Crisp Pancetta Smokey Fishcake, Kimchi, Wasabi Mayonnaise Slow Roasted Herb Tomato Tartlet, Welsh Rarebit, Organic Roquette . Main £15 Welsh Sirloin Steak Tagliata, Grilled Courgette, Pesto Potatoes, Lemon & Rosemary Dressing Fillet of Cod, Laverbread Blini, Spring Onions, Parsley Sauce Asparagus Pappardelle, Purple Sprouting Broccoli, Roast Garlic, Watercress & Parmesan Desserts Gooseberry Friand, Rhubarb Compote, Orange Anglaise £7.50 Rich Chocolate Mousse, Peanut Brittle Selection or Cheese & Biscuits (Supplement for Set Lunch £2) £9.50 Please ask to see our selection of Home-Made Ice Creams & Sorbets Teas & Coffee Please ask us about our selection of “Teapigs” Teas Reads Freshly Ground Single Estate Coffee Small Cafetière £4.00 Large Cafetière £8.00 Single Espresso £2.25, Double Espresso £2.75 Latte or Cappuccino £3.00 Hot Chocolate £3.00 Table service, we will come and take your order. If you have a food allergies or intolerances, please let us know before ordering. Light Lunch Menu Served from 12:00 to 2:30 pm Soup of the Day & Homemade £7 Burgers – served on Brioche Buns with £12 Sweet Potato Fries & Celeriac Slaw Bread Venison Burger Sandwiches - served on Maiflour Pear & Rosemary Jam, Bakery’s Granary or White. Gluten Free Perl Las Cheese, Organic Leaves Bread & Vegan Brioche Bun available on request. Prawn Sandwich £9 Butterbean, Mushroom & Spinach Dill & Lemon Mayonnaise, -
The Virtual Big Cheese Disclaimer: the Big Cheese Is Not Responsible for Any Content Posted to Our Social Media Channels Via Traders
The Virtual Big Cheese Disclaimer: The Big Cheese is not responsible for any content posted to our social media channels via traders. All traders listed below passed our extensive safety checks on applying to attend this year’s event. However no further checks have been carried out due to COVID-19. Any online purchases made, is solely between traders and buyers. Social Media Company Main Product Channels Website Name On Sale F – Facebook I - Instagram A Bit of a Homemade www.abitofapickle.com F: A bit of a pickle I: Pickle Artisan Penarthpicklelady Preserves A J Event Hot Food - www.ajeventcatering.co.uk F:ajeventcatering Catering Ltd Burgers, sausages, bacon, chips, hot & cold food Aber Falls Gin - Various Gin https://www.aberfallsdistillery.com/en/ F: aber falls distillery I: Distillery flavours aberdistillery Air Tatts Airbrush www.airtatts.co.uk F: airtatts I: @airtatts Temporary Tattoos - Festival face glitter Ally's Sweets, Novelty Confectionary Sweets, Traditional Sweets Angry Bird Hot Food - Fried I: angrybirdchicken chicken burgers, chicken wings, Fried Chicken Strips, chips Baker Bears Cupcakes, cookie F: bakerbears18 I: The Virtual Big Cheese Disclaimer: The Big Cheese is not responsible for any content posted to our social media channels via traders. All traders listed below passed our extensive safety checks on applying to attend this year’s event. However no further checks have been carried out due to COVID-19. Any online purchases made, is solely between traders and buyers. Social Media Company Main Product Channels Website -
BREAKFAST TOAST, 6 WAYS I've Always Eaten Toast—Who Hasn't?
BREAKFAST TOAST, 6 WAYS I’ve always eaten toast—who hasn’t?—and I’ve always put sweet and savory stuff on it. So I’m glad to see this “trend” now qualifies as true breakfast. It’s convenient and obviously much better for you than even the best store-bought sweets. Especially when you use whole grain bread, which I advocate. A toaster is easiest and best when your additions are fine unheated, like yogurt and mashed avocado. But if you want to warm the topping, you’ve got to fire up the broiler or toaster oven: For the best texture, toast the bread on one side, turn it over, add whatever you like (not a ton, just a smear and maybe some fruit) then put it back under the heat to brown. Here are a few ideas, some simple and some more involved. Cinnamon Toast After turning, smear liberally with butter and sprinkle with equal parts cinnamon and sugar. Return to the broiler until browned. Honey-Chile Toast Same as above, only the topping is equal parts butter and honey, spiked with salt and Aleppo or other ground mild chile. Elvis Toast After turning, spread with peanut or other nut butter and top with thin banana slices. Return to the broiler to brown. Fresh Cheese Toast Brown one or both sides and spread with ricotta, cottage cheese, or goat cheese and top with chopped fresh or dried fruit. Return to the broiler, or not. Welsh Rarebit Mix Mornay (Cheese) Sauce (that’s béchamel sauce with grated cheese stirred in) with a dash of Worcestershire sauce and dry mustard. -
Legendary Mumbai Rarebit
Legendary Mumbai Rarebit Prep Cook 10 mins 25 mins The lovechild of a classic Welsh rarebit (also spelt rabbit!) and the delicious Indian masala cheese toasts from the bustling city of Mumbai, Heat Serves our Legendary Mumbai Rarebit includes some tangy pickled onions that 4 perfectly balance the richness of the cheese topping. 1 small red onion - very thinly 1 Mix the onion with the vinegar, a pinch of sliced JEERA BLEND and a pinch of salt. Leave 25g butter to one side 125ml milk (any type) 2 Cook the butter with the flour for 200g cheddar cheese - 2 minutes or until the flour is beginning coarsely grated to darken in colour 25g plain flour 1 tbsp vinegar (malt or cider 3 Warm the milk with 3 tsp HALDI BLEND for a few minutes or until hot (but not vinegar is best) boiling) 4 large slices of thickly cut bread 4 Gradually add the warm milk to the flour and butter mixture, stirring continuously, A pinch of then cook for 2 minutes or until you have JEERA BLEND a very thick sauce. Stir in the cheese and ¼ tsp salt then remove from the heat 3 tsp HALDI BLEND 5 Preheat the grill then lightly toast both sides of the bread 4 pinches of MIRCHI BLEND 6 Divide the cheese mixture between the slices of toast, spreading it out to an even thickness, then grill the toasts for 2 minutes or until the mixture is beginning to brown in patches and bubble around the edges 7 Sprinkle a pinch of MIRCHI BLEND over each toast whilst still hot then serve with the pickled onions on the side Legendary Mumbai Rarebit Bombay potatoes (pageA pint xx), of paratha ale! (page xx) and carrot pickle (page xx) also works a treat with.. -
Sharing Plates & Starters Salad Wood-Fired Pizza Fork Fare
sharing plates & starters Spinach-Artichoke Dip Gatto-dilla $12.50 $9.75 Blackened chicken, sriracha, bbq Three cheese blend, artichoke hearts, sauce, bacon, onion, jalapeño, baby spinach, green chilies with toasted cheddar, mozzarella focaccia Guac & Chips $7.50 Chicken Tenders $9.50 With salsa *add cheese and ale sauce $2 Choice of dressing: Honey bbq or buffalo 25¢ *add bleu cheese crumbles 75¢ Brunswick Stew $5.50 Pulled pork, mixed vegetables Welsh Rarebit $9.25 Cheese & ale sauce, diced tomato with Triple Fork Chili toasted focaccia $5.95 Quesadillas $9.25 Ancho chili, ground beef, onions, Queso blanco, scallions, tomato, jalapeños, cheddar green chilies,black olives with salsa $5.95 and sour cream * add guacamole White Chili $1 * add grilled or blackened chicken $3 Northern white beans, chicken breast, green chilies, crème fraiche Tuscan Cheese Bread w/Rosemary $9.75 Extra virgin olive oil, rosemary, and asiago cheese fork fare North Border Burrito $12 salad Chicken, white bean, and cheese burrito Choice of dressings include: avocado lime vinaigrette, bleu cheese, ranch, chipotle ranch, honey mustard, with green chilies, scallions and red bell zesty mustard, zesty Italian, balsamic vinaigrette, thousand island peppers, cheddar with salsa and sour cream. *add guacamole $1 $7.50 $9.75 Garden Salad Southern Fried Chef Romaine, tomato, asiago cheese, Southern fried chicken, ham, cheddar, Betty’s Skettie $13 green peppers, cucumbers romaine, diced tomato, croutons, Ragu, mushrooms, peppers, cheddar, *add grilled or blackened chicken -
Dreamland Canapes
DREAMLAND CANAPES Selection of 3 canapes £6.96 Selection of 5 canapes £9.95 Extra canapes £2.00 each ROLL UP, ROLL UP Brie and bacon jam tarts Roast beef in a mini yorkshire with horseradish cream Pigs in blankets with 'Tracklements'’spiced honey mustard dip Mini naan with smoked chicken mousse with mango and coriander Baby pork pies with piccalilli OH, I DO LIKE TO BE BESIDE THE SEASIDE Mini crab fishcakes with a chilli tartare sauce Mussel popcorn (Griggs of Hythe mussels) Horseradish blinis with smoked mackerel and pickled beetroot Locally smoked salmon on mini Kentish Huffkin Dainty prawn teacups BRING ME SUNSHINE Dreamland Lollipops (Mushroom and mozzarella risotto balls) Marmalade and goat's cheese double decker Mini Welsh Rarebit Onion bhajis with mango salsa Mini jacket pots with sour cream and chive Please note all the prices are exclusive of VAT. All prices are based on a per person basis unless otherwise stated. Prices subject to change. Sample menu only. 3 course menu LIVE MUSIC Galloper Package 3 Courses = £30.00 E AG VINT O ADE Starter Trio of house-made sausage rolls and house-made tomato sauce dip OLLE (Sausage, porkTREET andOP fennel, chicken and cheese) R R BAR ARC House-madeRETR gin and juniper cured salmon with pickled shallots, buttered brown bread RIDES Chicken liver parfait, red onion chutney, savoury biscuits Smoked mackerel pate, toasted sourdough bread Roasted plum tomato soup with basil oil (v) (vg) BARS D Caramelised pear, chicory salad, candied walnuts with a Kentish blue cheese dressing (v) r IS e C in O -
The Chef's Table
FINE FOOD. GOOD FRIENDS. SYKESVILLE, MARYLAND, U.S.A. BILL OF FARE HOURS OF OPERATION SUNDAY HOURS 10:30A.M. TO 9:00PM MON-SAT 11:30A.M. TO 9:30P.M. SUNDAY BRUNCH 10:30A.M. TO 2:00P.M. SOUPS APPETIZERS CREAM OF CRAB SOUP ......5.99/ 6.99 PULLED BEEF SHORT RIB POUTINE house made tater tots, slow braised MARYLAND CRAB SOUP .....4.99/ 5.99 short rib, sage gravy, melted gruyère and fontina cheeses, and caramelized HALF & HALF ..............5.59/ 6.59 onions 9.99 a blend of Maryland Crab & Cream of Crab GENERAL TSO FRIED BRUSSEL SPROUTS crispy onions,sriracha aioli 9.99 FRENCH ONION ............4.59/ 5.79 theseasonal Chef’s specialties from ourTable kitchen TUNA POKE wonton chips. seaweed TRADITIONAL CHILI .........4.59/ 5.79 MARCH 2021 salad, avocado, pickled onion and jalapeño, thai chili aioli, cilantro 11.99 APPETIZER CRAB DIP with warm, crusty SALADS WELSH RAREBIT french bread and two soft pretzel toasted sourdough, Guinness sticks 12.59 BECK’S SALAD romaine, cucumber, mornay sauce, smoked cheddar, carrot, grape tomatoes, red onion, tomato, kale, red onion, runny SHEPHERD’S PIE EGG ROLLS home made house made croutons 6.99 egg 9.99 shepherds pie, with sage gravy 7.99 CAESAR SALAD romaine, parmesan, LAMB STEW OLD PRO MUSSELS PEI mussels, local house made Caesar dressing and braised lamb leg, potatoes, rosemary, bread bowl 12.99 Union Craft Brewing Old Pro Gose croutons 6.99 German wheat style ale, red pepper, shallot, garlic, bacon, and Tabasco ADD: CHICKEN 7 | SHRIMP 8 | MAIN DISHES butter 13.99 SALMON 9 | STEAK 9 | 8oz CRAB CAKE 16.99 -
AT the BAR Welsh Rarebit £4.5 Nduja on Toast £4.5 Padron Peppers £5
A T THE BAR Welsh rarebit £4.5 Nduja on toast £4.5 Padron peppers £5 Spiced Welsh black beef arancini & aioli £6 Vegetarian mezze £7 / £13 (Hummus, beetroot tzatziki, marinated peppers, aubergine caviar, olives, feta & flat bread) Prince’s greatest hits £20 (4-5 people) (Welsh rarebit, nduja, arancini & vegetarian mezze selection) STARTERS Smoked salmon with cress & horseradish crème fraiche £7 Harissa-spiced Cornish sardines with basil cress £7.2 Chicken liver parfait, onion compote & toasted brioche £7.5 Buttered asparagus & shaved parmesan £7.5 MAINS Beer battered courgette flower filled with ricotta & lambs cress £11 Salmon fishcake with spinach & tartar sauce £13 Line caught cod fillet with spiced prawns, samphire & green sauce £15.5 Medium rare Hereford beef, Yorkshire pudding & horseradish £15.5 Gloucester Old Spot roast pork with apple sauce (for 2 or 3 to 4) £30 / £45 1.6kg Whole Lake District chicken (for 2 to 4) & bread sauce £38 16 Hour Salt Marsh lamb shoulder (for 2 to 3) with mint sauce, braised peas & lettuce £49 *All roasts served with roasties & gravy SIDES Yorkshire pudding £1 Sourdough & butter £1.8 Roasties £4 Jersey royals £4 Mixed leaves & herb salad £4 White sprouting broccoli £4 Braised peas & lettuce £4 AFTERS Eton mess £6 Baked cheesecake with warm butterscotch sauce £6 Dark chocolate & ginger tart with crème fraiche £6 Neal’s Yard cheese plate with apple & onion chutney & crackers £8.5 Please notify us if you have any dietary requirements. For full allergen information on all dishes, please ask for your server. A discretional service charge of 12.5% is added to all tables with table service. -
Recepten Uit De Complete Jaargang Delicious
delicious. jaarindex 2014 jaarindex 2014 alle recepten uit de complete jaargang delicious. 2014 overzichtelijk bij elkaar inhoud HAPJES PAG NR 100 feesthapjes & drankjes! (ook v) 82 8 op soort gerecht Aardappelchips met zout en azijn Hapjes pag. 2 + zoete-aardappelchips met tijm v 64 7 Soepen en bouillons pag. 4 Aardpeer-tijmchips v 26 11 Salades pag. 4 Amandelen in witte chocolade 94 8 Vlees pag. 5 Ananas-gemberwater 90 8 Wild en gevogelte pag. 6 Ansjovis gevuld met rozijnen, noten, knoflook Vis, schaal- en schelpdieren pag. 7 en broodkruim 84 4 Vegetarisch pag. 8 Ansjovis, gebakken, met citroen en peterselie 81 4 Groenten, aardappelen, peulvruchten pag. 11 Ansjovis, gefrituurde, met salie 84 4 Pasta, rijst, granen, deegwaren pag. 13 Ansjovisfilets, knapperige, met tomaten-vincottosalsa 42 6 Hartige taarten en pizza’s pag. 15 Artisjok van de bbq v 49 6 Eieren, zuivel en kaas pag. 15 Artisjokhartbeignets met dip v 110 13 Brood en broodgerechten pag. 16 Asperge-heilbotdipper 92 8 Fruit pag. xx Asperge-parmahamdipper 92 8 Inmaak pag. 17 Aubergine-mozzarellarolletje v 92 8 Sauzen, dips, dressings pag. 17 Biefstuktartaar, Aziatische, met wontonchips 50 12 Zoet pag. 18 Bietendip v 104 7 Dranken pag. 19 Bietjespesto met basilicum v 93 8 Diversen pag. 20 Blauwe bessen in witte chocolade 94 8 Basisrecepten pag. 20 Blauwe-kaasgrissini v 150 13 Blini met banaan, dulce de leche en zure room 86 8 op menugang Blini met citroenricotta, kerstomaatjes, basilicum en Voor- of tussengerechten pag. 21 balsamicosiroop v 86 8 Hoofdgerechten pag. 22 Blini met crème fraîche, haringkaviaar en bieslook 86 8 Nagerechten pag. -
Club House Hours Monday – Friday 7Am-Dinner Saturday & Sunday 6Am – Dinner
Now Featuring the Best Italian Food In Town! Along with all of your favorites Club House Hours Monday – Friday 7am-Dinner Saturday & Sunday 6am – Dinner Breakfast Menu Served 7am-11am Week-Days 6am – 11am Weekends Fresh Fruit Platter $6.95 Seasonal Fresh Fruit Served with cottage cheese Buttermilk Pancakes $5.50 Short Stack $4.25 Biscuits & Gravy $4.95 Served with bacon or sausage French Toast $5.95 Double Bogie $8.95 Two eggs, two pancakes, bacon or sausage Mulligan Sandwich $6.95 Two fried eggs, cheddar cheese, ham, bacon, or sausage, Served on a toasted potato bun Breakfast Burrito $6.95 Eggs, hash browns, peppers, onions, cheese, ham, bacon, or sausage Breakfast Quesadilla $8.25 Eggs, cheese, peppers, onion, tomato The Match Play $8.95 Eggs, sausage, & Biscuits, topped with country gravy Served with hash browns Eggs Benedict $9.95 Poached eggs, ham, over English muffins. Topped with Hollandaise sauce. Served with hash browns ALL ITEMS BELOW INCLUDE YOUR CHOICE OF HASH BROWNS OR FRESH FRUIT AND YOUR CHOICE OF TOAST, ENGLISH MUFFIN, OR BISCUITS Combination Platter $8.95 Two eggs, your choice of ham, bacon or sausage Ham & Egg Scramble $6.25 Diced ham and scrambled eggs Club Omelet $8.95 Turkey, bacon, tomato, & avocado with jack and cheddar cheese Hidden Valley Omelet $8.95 Bell peppers, ham, onions, jack and cheddar cheese Create your own Omelet $9.25 Choose any of the following: Ham, Bacon, Sausage, Potatoes, Mushrooms, Onion, avocado, tomato, peppers, salsa, olives, spinach, jack, cheddar or American cheese. Two egg $1.95 Bacon or -
Cooking Until Cheese Is Melted and Lightly Browned
Delicious Sandwich Recipes Delicious Sandwich Recipes Collection of Delicious Sandwich Recipes Ebook with Master Resale and Redistribution Rights!! Legal Notice:- You have full rights to sell or distribute this document. You can edit or modify this text without written permission from the compiler. This Ebook is for informational purposes only. While every attempt has been made to verify the information provided in this recipe Ebook, neither the author nor the distributor assume any responsibility for errors or omissions. Any slights of people or organizations are unintentional and the Development of this Ebook is bona fide. This Ebook has been distributed with the understanding that we are not engaged in rendering technical, legal, accounting or other professional advice. We do not give any kind of guarantee about the accuracy of information provided. In no event will the author and/or marketer be liable for any direct, indirect, incidental, consequential or other loss or damage arising out of the use of this document by any person, regardless of whether or not informed of the possibility of damages in advance. Contents - 1 - Delicious Sandwich Recipes Contents ABC Sandwich ALL-AMERICAN BARBECUE SANDWICHES All American Club Sandwich Acapulco Fishburgers Anytime Apple Muffinwiches Alaska Salmon Sandwich Stuffer Alaska Salmon Salad Sandwich Alan's Special Sandwich Apple-Mustard Sliced Ham Antipasto Sandwich Asian Turkey Burgers Avocado and Chicken Tortas Avocado Bacon Sandwiches Avocado Chicken Melt Avocado Chicken Salad Sandwich -
Domestic Food Customs of the Civil War Era
VOLUMEVOLUME XVI, XXVII, NUMBER NUMBER 4 4 FALL FALL 2000 2011 Quarterly Publication of the Culinary Historians of Ann Arbor The Home Front Domestic Food Customs of the Civil War Era An African American live-in cook servant in the kitchen of a house in Amherst County, Central Virginia, 1853. Drawing by David Hunter Strother, a popular graphic artist and writer, originally from Virginia/West Virginia. Under the penname Porte Crayon he created “Virginia Illustrated, Adventures of Porte Crayon and His Cousins”, a narrative of a journey that he and a few companions took through central Virginia. It appeared serially in Harpers. Harper’s New Monthly Magazine, vol. 12 (Jan. 1856), p. 177. (Copy in Special Collections, University of Virginia Library, Image Reference HARP01) REPAST VOLUME XXVII, NUMBER 4 FALL 2011 LOWCOUNTRY RICE continued from p. 11 By 1863, the Richmond, VA, publisher West and Johnson had In Washington, DC, General Winfield Scott devised the issued the Confederate Receipt Book: A Compilation of Over One Anaconda Plan, a strategy to blockade Confederate ports in order Hundred Receipts, Adapted to the Times. Included in it are 10 to strangle and starve Southerners into submission. By early May, receipts for rice bread or for the substitution of rice flour for wheat Charlestonians began to notice the shortage of groceries that came flour. This cookbook and newspaper articles throughout the from the Union. But there were still all manner of local fruits and Confederacy advocated using rice as a substitute for wheat flour. vegetables for the residents to consume. By the Spring and For residents of the Lowcountry, however, these ingredients were Summer of 1862, food prices began to rise to $4.00 for a bushel not unusual.