DOCSLIB.ORG

Special Banquet Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Special Banquet Menu Special Banquet Menu A) $23.80 Per Person ENTEREE: Len hong Chicken Rolls Crab and Pork Rolls Main Course: Stir Fried Seafoods and Vegetables Pork Chops with Plum Sauce Honey Chicken Mongolian Lamb Fried Rice and Boiled Rice Dessert: Fresh Fruit Coffee or Tea B) $28.80 Per Person ENTEREE: Sang Choy Bow Main Course: Steamed Fillet of Coral Trout Stir Fried Scallops and King Prawns with Vegetables Swatow Chicken Sauted Lamb Fillet with Barbecued Sauce Shredded Beef Szechuan Fried Rice and Boiled Rice Dessert: Fresh Fruit Ice Cream with Topping Coffee or Tea C) $32.80 Per Person ENTEREE: Sesame Prawns Toasts Steamed Prawns Gow Gees Velvet Corn Soup with Crab Meat Main Course: Stir Fried Scallops with ginger and Shallots Chilli Pepper King Prawns Sliced Barbecued Pork with Plum Sauce Fillet Steak Peking Style Swatow Chicken Fried Rice and Boiled Rice Dessert: Fresh Fruit Deep Fried Ice Cream Coffee or Tea Len Hong Suggestions Curry Beef Triangle (4 in a Serve) 8.80 Bacon Prawn (6 in a Serve) 15.80 Len Hong Chicken 15.80 Lamb Pancakes (4 in a Serve) 16.80 Salt and Pepper White Bait 16.80 Eastern Fillet Steak 18.80 Len Hong Jup Gum 19.80 Seafood Bird's Nest 20.80 Sizzling Seafood Platter 21.80 Steamed King Prawns in Shell 23.80 Braised Beche-De-Mer 28.80 Peking Duck (2 Courses) 49.00 Mud Crab with Minced Pork & Vermicelli market price Yin Yan Coral Trout market price Len Hong Entree Len Hong Chicken Rolls (4 in a Serve) 8.80 Dim Sim (Steamed or Fried) 7.80 Mini Spring Rolls (6 in a Serve) 7.80 Fried Mixed Entrée (A Combination of the above) 5.80 Vegetarian Mini Spring Rolls (6 in a Serve) 8.80 Gow Gees (Steamed or Fried) 8.80 Seafood Rolls (2 in a Serve) 8.80 Fried Shallot Pancake (2 in a Serve) 5.80 Steamed Xiao Long Bow (6 in a Serve) 7.80 Satay Skewers (Chicken or Fish) 9.80 War Tip Prawns (6 in a Serve) 15.80 Sang Choy Bow 14.80 Sesame Prawn Toast (6 in a Serve) 15.80 King Prawn Cutlets (6 in a Serve) 15.80 New Zealand Mussel with Black Bean Sauce 14.80 Pipp with XO Sauce market price Steamed New Zealand Oysters market price Steamed Scallops in Shell market price Len Hong Soup Shark's Fin Soup with Crab Meat 16.80 Combination Short or Long Soup 15.80 Shark's Fin Soup with Shredded Chicken 15.80 Seafood Bean Curd Soup 6.00 Crab Meat and Sweet Corn Soup 6.00 Hot and Sour Soup 6.00 Eight Treasure Duck Soup 6.00 Char Sui Wonton Soup 6.00 Chicken and Sweet Corn Soup 5.50 Sai Wu Beef Soup 5.50 Short or Long Soup 5.50 Len Hong Seafood Len Hong Squid 15.80 Fresh squid fried with garlic, chilli and five spices of salt Stir Fried King Prawns with Vegetables 20.80 Honey King Prawns 20.80 Salt and Pepper King Prawns 20.80 Sizzling Garlic King Prawns 20.80 Chilli Seafood 20.80 Szechuan Spiced Prawns 20.80 Satay King Prawns 20.80 Mustard King Prawns 20.80 Deep Fried King Prawns and Scallops 22.80 Scallops with Ginger and Shallots 23.80 Deep Fried Coral Trout Fillet with Corn Sauce 21.80 Steamed Coral Trout Fillet with Soy Sauce, Ginger and Shallots 21.80 Flounder Deep Fried with Salt and Pepper market price Live Fish: Coral Trout, Red Morwong, Parrot Fish market price Lobster 2 Courses market price Steamed Lobster with Supreme Sauce market price Braised Lobster with Ginger and Shallot market price Deep Fried Lobster with Salt and Pepper market price Singapore Lobster market price Steamed Mud Crab market price Mud Crab with Ginger and Shallots market price Deep Fried Mud Crab with Salt and Peppe market price Mud Crab with Szechuan Sauce (Hot) market price Mud Crab with Chinese Hua Chiew market price Len Hong Chicken Chicken Bird's Nest 17.80 Yin Yan Chicken 17.80 Steamed Chicken with Green Vegetables 17.80 Han Fa Chicken 16.80 Honey Chicken 16.80 Crisp Skin Chicken with Delicious Soya Sauce 17.80 Kung Po Chicken 16.80 Shang Tung Chicken 16.80 Boneless Lemon Chicken 16.80 Crispy Skin Chicken 16.80 Swatow Chicken 16.80 Sizzling Chicken Peking Style 16.80 Szechuan Spiced Chicken 16.80 Len Hong Duck Deep Fried Duck with Yam 24.80 Duckling with Snow Peas 18.80 Combination Steamed Duck 18.80 Steamed Duck with Crab Meat Sauce 18.80 B.B.Q. Roast Duck 16.80 Orange or Lemon Duck 16.80 War Sui Duck 16.80 Len Hong Beef Len Hong Fillet Steak (with Black Pepper) 18.80 Sizzling Steak Peking Style 18.80 Satay Fillet Steak 18.80 Chilli Fillet Steak 18.80 Sizzling Yu Xiang Fillet Steak 18.80 Shredded Steak with Chinese Pickles 18.80 Fillet Steak with Honey and Black Pepper 18.80 Mustard Fillet Steak 18.80 Fillet Steak Chinese Style 18.80 Sauted Beef and Chicken Fillets 16.80 (cooked with a choice sauce) Rainbow Steak 15.80 Shredded Beef Szechuan 15.80 Sauted Beef with Vegetables 15.80 Len Hong Pork Shredded Pork Fillets or Pork Chops 16.80 with Plum Sauce Peking Spare Ribs 16.80 Chinkiang Pork Chops 16.80 Pork Spare Ribs with Spiced Salt and Pepper 16.80 Pork Chops with Honey Sauce 16.80 Char Sui 16.80 Minced Pork Steamed with Salted Fish 16.80 Satay Pork Fillets 15.80 Sweet and Sour Pork 15.80 Len Hong Lamb Sliced Fillets Lamb with Shallots 17.80 Sizzling Mongolian Lamb 17.80 Len Hong Omelette Velvet Egg with King Prawns 20.80 Omelette Combination 16.80 Omelette with White Bait 16.80 Omelette with Bitter Melon 15.80 Omelette with Chicken or B.B.Q. Pork 15.80 Len Hong Vegetable Fresh Mushrooms and Beancurd with Vegetables 22.80 Two Kinds of Vegetables with Crab Meat 19.80 Pan-Fried Blended Beancurd 17.80 Buddhist's Favourite (vegetarian) 15.80 Braised Pan-Fried Beancurd 15.80 Poached Chinese Broccoli or Choy Sum with Oyster Sauce 14.80 Stir Fried Mixed Greens Vegetables 14.80 Grandma's Beancurd 15.80 Round Bean with Yu Xiang Sauce 15.80 Len Hong Hotpot King Prawns in Shell with Vermicelli 29.80 Beancurd Stuffed with Minced Prawns and Black Fungus 19.80 Seafood and Beancurd Hot Pot 19.80 Sizzling Chicken Hot Pot 16.80 Steamed Pork with Pickles Cabbage Hot Pot 16.80 Sauteed Chicken with Dry Shallots and Black Bean Sauce 16.80 Salted Fish Diced Chicken and Beancurd 15.80 Egg Plant with Yu Xiang Sauce Hot Pot 15.80 Len Hong Rice and Noodle « back | next » Fried Rice Noodles with 19.80 Seafood Fried Rice Fujuan 19.80 Style 17.80 Combination Fried Noodles 15.80 Fried Rice Noodles with Beef and Vegetables 15.80 Fried Rice Noodles with Beef 15.80 Singapore Noodles 15.80 Kwai Du 15.80 Braised E-Fu Noodles 15.80 Fried Noodle with Soya Sauce 11.80 Len Hong Fried Rice 11.80 Fried Rice with Salted Fish and Chicken 11.80 Fried Rice with Pineapple and Chicken 11.80 Fried Rice with Minced Beef L-8.00 S-7.00 Fried Rice 2.50 Boiled Rice (per person) 1.50 Steamed Bun Len Hong Dessert Honey Basted Dates with Ice Cream 5.80 Glazed Apple or Banana with Ice Cream 5.00 Golden Fried Banana with Ice Cream 5.00 Lychee and Ice Cream 5.00 Deep Fried Ice Cream 5.00 Ice Cream with Topping 3.80 .
Load more

Recommended publications
  • Resale Catalog Dumplings & Potstickers
    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
    [Show full text]
  • 60Honourees 10 Awards
    A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI.
    [Show full text]
  • OASIS2016.Pdf
    38,&+,1*0,''/(6&+22/ 20 Pui Ching Road, Homantin, Hong Kong. Tel: 2711 9222 Fax: 2711 3201 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the copyright owner. First published Jan 2016 by PUI CHING MIDDLE SCHOOL Hong Kong ISBN: 978-988-15777-6-4 Printed in Hong Kong by Chung Tai Printing & Hot Blocking Co. 'HGLFDWLRQ 7KHFROOHFWLRQLVGHGLFDWHGWR *RG WKHIRXQGHUVRIWKHVFKRRO DQG WKHLQVSLULQJSULQFLSDOV DQGWHDFKHUVRI3XL&KLQJ ZKRVHHNWRPDNHWKHVFKRROWKHEHVWFUDGOH IRUQXUWXULQJWDOHQWVDQGOHDGHUVRIJHQHUDWLRQV LQWKHSDVW QRZ DQGWKHWLPHWRFRPH &ŽƌĞǁŽƌĚ Dƌ͘ dĂŵ zĂƚ zƵŬ Oasis is the fruitful collection of the students’ creative writings. Thanks to the untiring effort of our English teachers in promoting writing, Oasis has become a culture in Pui Ching. Many students have developed the readiness to write. They are willing to write and they take pride in sharing their work with others. Some have taken contribution to Oasis as an important annual event. As the principal of Pui Ching, there is nothing happier and more encouraging than to see students love writing and to see life and creativity in their work. Time passes and the year goes. When a student no longer walks up and down the steps, what refreshes his youthful reminiscence may be the inspiration that has been planted in this student classic. Students, why hesitate? Open your minds to the world around you, be aware, read, be inspired and write. Tam Yat Yuk Principal 7 January 2016 tŽƌĚƐĨƌŽŵƚŚĞĚŝƚŽƌƐ Subsequent to the previous revised publication of 2DVLV, there comes the heartwarming applause from various sides.
    [Show full text]
  • Savory Latin- American Turnovers
    he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky.
    [Show full text]
  • Red Emperor Management Team
    Red Emperor Chinese restaurant started its journey and development on level 3 Southgate more than 23 years ago. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team Management requests that patrons with food/allergen intolerance or special dietary requirements to please inform us prior to ordering. We will endeavour to accommodate where possible and take every step necessary to minimise cross-contamination of allergens. However, due to the nature of restaurant meal preparation, Red Emperor is unable to guarantee the absence of allergens in menu items. MSG is not used in our food preparation. Presence of this substance in commercial sauces used is sometimes unavoidable. Thank you.
    [Show full text]
  • Nice Day for a Red Wedding?
    Advertising Hotline 400 820 84287 Nice day for a red wedding? 城市漫步上海 英文版 10 月份 国内统一刊号: CN 11-5233/GO China Intercontinental Press PLUS MASK APPEAL OF PHANTOM OF THE OPERA CHEF STILLER HEADS FOR THE MOGANSHAN HILLS + MEET RORY MCILROY, JUSTIN MARSHALL AND MAD, BAD MIKEY TYSON... OCTOBER 2013 More Comfort & More Style q0OF#FESPPN'PVS#FESPPN'MBU ďTRNFUFST "WBJMBCMF q#VJMU*O8BUFS1VSJçDBUJPO4ZTUFNGPS%JSFDU$POTVNQUJPO q#VJMU*O"JS1VSJçFS q#VJMUJOBEBQUFS WW q'SFF.##SPBECBOE"DDFTTX*157 q'VMMZ&RVJQQFEXJUIBMM&MFDUSJDBM"QQMJBODFT q"DDFTTJCMFUP4IPQQJOH.BMMBOE'PPE7FOVF q&BTZ"DDFTTUP.FUSP-JOFT (8621) 64070111 1 Hongqiao Road, Shanghai, 200030 [email protected] / www.grandgateway.com grandgateway66_thats_210X287.indd 1 that’s Shanghai 《城市漫步》上海版 英文月刊 主管单位 : 中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 : 五洲传播出版社 地址 : 中国北京 海淀区北三环中路 31 号生产力大楼 B 座 7 层 邮编 100088 Published by China Intercontinental Press Address: B-721 Shengchanli Building, No. 31 Beisanhuan Zhonglu, Haidian District, Beijing 100088, PRC http://www.cicc.org.cn 社长 President of China Intercontinental Press: 李红杰 Li Hongjie 期刊部负责人 Supervisor of Magazine Department: 邓锦辉 Deng Jinhui 主编 Executive Editor: 袁保安 Yuan Baoan Editor Ned Kelly Deputy Editor Monica Liau Section Editors Marianna Cerini, Lauren Hogan Events Editors Tongfei Zhang, Zoey Zha Web Editor Lauren Hogan Photographer Liva Koziola Cover image by Liva Koziola Contributors Jamie Barys, Eveline Chao, Dr. Eunice Chen, Andrew Chin, Aelred Doyle, Mark Dryer, Abie Epstein, Felix Hamer, RFH, Karoline Kan, Tom Lee, Trevor Marshallsea, Jessica Pu, James Stockdale Copy Editor Aelred Doyle Urbanatomy Media Shanghai (Head office)上 海和舟广告有限公司 上海市澳门路 872 弄 10 号 邮政编码 : 200060 No.
    [Show full text]
  • Holiday Foods Brochu
    From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”.
    [Show full text]
  • How One Company Is Selling Dreams and Dish Soap in China
    How One Company Follow us on WeChat Now is Selling Dreams Advertising Hotline 400 820 8428 and Dish Soap 城市漫步北京 英文版 11 月份 国内统一刊号: CN 11-5232/GO in China China Intercontinental Press ISSN 1672-8025 NOVEMBER 2017 WWW.THATSMAGS.COM | NOVEMBER 2017 | 1 主管单位 : 中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 : 五洲传播出版社 地址 : 北京西城月坛北街 26 号恒华国际商务中心南楼 11 层文化交流中心 邮编 100045 Published by China Intercontinental Press Address: 11th Floor South Building, HengHua linternational Business Center, 26 Yuetan North Street, Xicheng District, Beijing 100045, PRC http://www.cicc.org.cn 社长 President of China Intercontinental Press 陈陆军 Chen Lujun 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 朱莉莉 Zhu Lili 发行 Circulation 李若琳 Li Ruolin Editor-in-Chief Noelle Mateer Deputy Editor Dominique Wong National Arts Editor Erica Martin Digital Content Editor Justine Lopez Designer Iris Wang Contributors Dominic Ngai, Jocelyn Richards, Mia Li, Sky Thomas Gidge, Yuka Hayashi, Vivian Liu, Zaruf Ezhan, Qinxin Lu, Holly Baer, Gabriel Clermont, Tan Siok Siok, Marco Costantini HK FOCUS MEDIA Shanghai (Head office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 021-8023 2199 传真 : 021-8023 2190 (From February 13) Beijing 广告代理 : 上海和舟广告有限公司 北京市东城区东直门外大街 48 号东方银座 C 座 9G 邮政编码 : 100027 48 Dongzhimenwai Dajie Oriental Kenzo (Ginza Mall), Building C, Room 9G, Location: 08-10 Podium Floor W3 Building Oriental Plaza, Wangfujing TEL : 010-56076596 Dongcheng District, Beijing 100027 Behind the Elevator at W3 Lobby 电话 : 010-8447 7002 传真 : 010-8447 6455 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路 42 号大院 2 号楼 610 房 邮政编码 : 510095 Room 610, No.
    [Show full text]
  • Kafe 421 Catering Menu
    KAFE 421 CATERING MENU • APPETIZERS • VEGETARIAN Antipasti Skewers - $19.50/dozen Cherry Tomato, Marinated Artichoke Heart, Fresh Mozzarella, Kalamata Olive, Roasted Pepper and Balsamic Glaze Caprese Salad Skewers - $18.50/dozen Cherry Tomato, Fresh Mozzarella, Fresh Basil and Balsamic Glaze Greek Salad Skewers - $18.50 Tomato, Cucumber, Green Pepper, Red Onion, Feta Crumbles and Red Wine Vinaigrette Watermelon and Halloumi Skewers - $20.50/dozen Watermelon, Grilled Halloumi, Fresh Oregano, Olive Oil and Lemon Juice Watermelon Caprese Skewers - $18.50/dozen Watermelon, Fresh Mozzarella, Basil and Balsamic Glaze Roasted Vegetable Kebabs - $24.00/dozen Mushroom, Red Pepper, Yellow Pepper, Zucchini, Eggplant and Balsamic Glaze Eggplant Milanese Bites - $19.50/dozen Panko Crusted Eggplant, Tomato, Fresh Mozzarella, Basil and Balsamic Glaze Spinach Triangles - $17.50/dozen Spinach, Herbs and Feta Cheese baked in a Crispy Phyllo Crust Spanakopita Roulades - $18.50/dozen Spinach, Herbs and Feta Cheese rolled in Phyllo Dough Kalamata Olive Triangles - $20.50/dozen Kalamata Olives, Leeks and Thyme baked in a Crispy Phyllo Crust Rosemary and Gorgonzola Triangles - $18.50/dozen Savory Gorgonzola Cheese and Rosemary filling baked in a Crispy Phyllo Crust Curried Vegetable Triangles - $19.50/dozen Curried Potato, Carrot, Cauliflower, Garlic and Onion baked in a Crispy Phyllo Crust Brie and Apple Triangles - $19.50/dozen Caramelized Apples, Leeks and Creamy Brie Cheese baked in a Crispy Phyllo Crust Portabella Mushrooms Triangles - $20.50/dozen Portabella
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]
  • To Open the YOTO Family Cookbook!
    YOUTH ON THEIR OWN FAMILY COOKBOOK A collection of recipes contributed by the YOTO Family! We’d like to thank everyone in the YOTO Family who contributed a recipe to our first YOTO Family Cookbook. We’ve loved reading your stories about what your recipe means to you and are so happy to share it with the rest of our YOTO Family, especially YOTO students! In the pages of this cookbook you will find a variety of dishes from go-to comfort foods like quick and easy meat balls and honey sesame chicken to international favorites like lumpia (Philippines), gallina pinta (Sonora, Mexico), calypso rice (Trinidad), and white bean shakshuka (North Africa and the Middle East). Many recipes are quick, easy and require only a few ingredients, while others are a bit more ingredient or time-intensive but definitely worth it! We’ve even included a healthy mix of vegetarian and vegan recipes to boot! As chef and author Giada De Laurentiis put it, “Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” This cookbook really is a labor of love. We hope you enjoy bringing the recipes found inside to life and feel inspired to try something new. Above all, we hope that when you read through this cookbook you feel comfort in knowing that the YOTO Family will always be here with love, support, and a warm bowl of soup - or at least a yummy soup recipe! Happy cooking! Table of Contents Breakfast 2 Millennial's Delight Avocado Toast 2 Eggs in a Hole 3 Bacon, Eggs, and Potato Breakfast Skillet 4 Omelet in a Bag
    [Show full text]
  • 2020Fallcatalogfinal-Webv2.Pdf
    Check us out online at www.apsva.us/acl or call us at (703) 228-7200 Message from the Superintendent Dear Lifelong Learners, Although it is July now, the cooler days of autumn will be here soon. As you might imagine, we have been busy in organizing, projecting and planning for a unique school opening. Likewise, the Arlington Community Learning program has been actively invested in preparing a wide variety of online classes for the fall term. These classes will be taught online using technology such as Zoom, Google Meet and Microsoft Teams which will allow for real-time, synchronous learning. Our teachers are prepared to create a positive online learning environment, where effective instruction will take place. Some of the classes that have been prepared for this fall include online cooking, guitar, piano, languages, painting, financial planning and so much more. We invite you to look through the pages of this catalog for a class that interests you. We wish you a wonderful fall semester of learning. Stay safe, healthy and happy is our sincerest desire. Sincerely, Francisco Durán, Ed.D. Superintendent Arlington Public Schools Table of Contents American Sign Language . .pg. 5 Art Classes . pg. 9 Career & Business . pg. 6 Computer Classes . pg. 4 - 7 Cooking & Nutrition . pg. 8 ESL for Adults . pg. 13 Finance & Business . pg. 10 Floral Design . pg. 9 - 10 Foreign Languages . pg. 3 - 4 GED classes . pg. 14 Home Improvement . pg. 12 Music & Voice . pg. 11 - 12 Photography . pg. 10 Textile Arts . pg. 11 Writing Classes . .pg. 7 Interpreting Course Information Youth Enrichment . .Back Cover (SAMPLE) Course name Course description Resident, Non-Resident, and Senior Citizen prices Complete Course Index found online Painting Hours per Rules and Policies.
    [Show full text]