8.00 Marinated salmon with capers, pickled red onion and sour cream with chives
|
|
- Homer Sullivan
- 5 years ago
- Views:
Transcription
1
2 Couvert (Bread, olive oil, amuse bouche and gressinos ) 2.50 STARTERS Green salad with curd cheese and bísaro smoked ham 8.00 Marinated salmon with capers, pickled red onion and sour cream with chives 9.00 Mozzarela and tomato salad with pesto and balsamic vinegar of Modena 8.50 Stained scallops in mussels cream with saffron, chicory in sands of corn bread 1 Codfish carpaccio with, coriander and arugula vinaigrette Shrimp salad with mango cream, thousand islands sauce and exotic fruit Breaded game meat sausage with greens and quail egg cream, wild mushrooms and 8.50 fried straw potatoes SOUPS Soup of today s market vegetables Onion Soup au Gratin 5.00 Leeks Cream Soup with sautéed shrimps, shallots and crustaceans olive oil PASTAS AND RISOTTOS Linguini al pesto with shrimps Tortellini sautéed, salmon, green asparagus and goat cheese Ravioli, ricotta and spinach stuffing, basil pesto and creamy sauce Wild mushrooms risotto Asparagus and dried tomato risotto Vegetarian
3 FISH Hake au gratin with olive oil cream, onion confit and celery purée Grilled octopus with garlic shrimp, roasted smashed potatoes and greens Cod cooked at low temperature with corn bread crust and olive oil with rosemary Browned Seabass with carrot purée and and green asparagus MEAT Sliced chicken breast, fresh spaghetti and garlic chips Duck magret, mango sauce, raspberries and wild rice Veal tournedos with 3 peppers sauce, sliced potatoes and vegetables Veal steak, mustard sauce and potatoe au gratin Iberian pork sirloin, chestnuts sautéed in olive and honey OUR CLASSICS Bread Stew with Shrimps João do Porto Codfish Monkfish rice, shrimp and olive with coriander Shrimps curry Steak Portuguese Style Grilled fillet steak CHILD MENU * Vegetable cream soup Veal hamburger and carrots, quail egg, rice and fries Ice cream or season s fruit *(up to 10 years old) 1
4 CHEESE Selection of 5 reginal cheese Selection of 3 reginal cheese 7.00 Curd cheese with pumpkin jam and walnuts 4.00 Port Wine Real Companhia Velha Tawny 3.50 DESSERTS Raspberry mousse in chocolate box Chocolat Fondant with vanilla ice cream and wild berries with Tawny Port Port Wine Taylor`s LBV Abade de Priscos pudding with yarns of eggs and tracery of dark chocolate Port Wine Taylor s 20 years Cocoa mouse on chocolate genoise Port Wine to Taylor`s LBV Mil folhas, eggs cream and Porto reduction Port Wine Real Companhia Velha 20 years Mango mousse, crunchy almonds and powdered sugar Port Wine Taylor`s Tawny 4.00 Nuts cake, eggs sauce and lemon sorbet Port Wine Taylor`s LBV ICE CREAM Trio of ice cream in filo dough with vanilla and chocolate sauce Tulip of ice cream with caramel and cream sauce FRUIT Season s Fruit 3.50 Assorted fruit laminated
5 No course food or beverage including the couvert can be charged if not requested by the customer. The food once choosen and served shall be deemed bought, not being permitted exchandes or returns. ALL TAXES INCLUDED
35,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
More information39,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
More informationEstablished in 1933 Fundado em 1933
Starters Pasta Fish Established in 1933 Fundado em 1933 Smoked ham Pata Negra Octopus Ceviche Smoked salmon platter Prawn cocktail Guarany salad (Selection of green salads, mushrooms, seaweeds, mango,
More informationStarters. Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce
Starters Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce Classical Caesar Salad Baby Gem Leaves, Ciabatta Crouton, Bacon, Lardons & Creamy Garlic dressing Add Cajun
More informationMenu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS. By Chef. Osvalde Silva
Menu Moments PORTUGUESE AUTHENTIC AND TRADITIONAL FLAVOURS By Chef Osvalde Silva In Louro Restaurant, as often as possible, we use the freshest local products to prepare our dishes, our aromatic herbs
More informationSmoked ham Pata Negra Octopus Ceviche Smoked salmon platter Prawn cocktail
Starters Pasta Fish Established Fundado em in 1933 1933 Smoked ham Pata Negra Octopus Ceviche Smoked salmon platter Prawn cocktail Guarany salad (Selection of green salads, mushrooms, seaweeds, mango,
More informationStarters. Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
GLUTEN FREE ( GF) Starters Soup- please ask member of staff for details (GF) 5.25 Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
More informationVariety of regional bread Wholemeal bread Croissants Mini assorted pastry. Jam, jelly and honey Salted and unsalted butter, low fat butter
Variety of regional bread Wholemeal bread Croissants Mini assorted pastry Jam, jelly and honey Salted and unsalted butter, low fat butter Chocolate cereals, muesli and cornflakes Natural and flavoured
More informationVariety of regional bread Wholemeal bread Croissants Brioche rolls Mini assorted pastry Coconut coated sweet bread
Variety of regional bread Wholemeal bread Croissants Brioche rolls Mini assorted pastry Coconut coated sweet bread Jam, jelly and honey Salted and unsalted butter, low fat butter Chocolate cereals, muesli
More informationDIGBY EXPERIENCES. A walk through the menu. Pickled partridge Contains: gluten and sulphites
DIGBY arrives in Porto by Casa da Comida hand. With you for 40 years, Casa da Comida is a demanding and qualified atelier, which preserves with innovation the art of eating, at your table brings the Portuguese
More informationTHE LANESBOROUGH WINTER MENU
COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
More information~ Evening Menu Selection ~
~ Evening Menu Selection ~ Selection of Freshly Cut Sandwiches Cocktail Sausages Chicken Goujons Traditional Fish & Chips Served in newspaper cones (counts as two options) Traditional Chicken Goujons &
More informationSalmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce
New York 24/12/2017 Starters Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck
More informationP A R K F A R M H O T E L & L E I S U R E
PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
More informationHAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL
HAVANA PINE CLIFFS NEW YEAR S EVE GALA: BUFFET SALÃO PINHAL 280 Welcome reception with canapes and drinks, bu ffet dinner, live music, midnight toast and access to After-Party that includes open bar. Selected
More informationWelcome to the Restaurant Armazém do Sal!
Welcome to the Restaurant Armazém do Sal! Let yourself be guided by the combinations of our delicacies, as well as some history of our dishes and the process of our creativity, the harmony of our wines
More informationLunch Menu. Toasted sesame seeds, spring onion, orange, cucumber, wasabi and soy dressing $168
FOOD Ceviche EcuadorIan ceviche Shrimp, roasted tomato and pepper sauce, onion and coriander $168 SCALLOP TIRADITOS Squid ink, celery, red onion, chilli and lime $158 SEABASS TIRADITOS Coconut milk, ginger,
More informationAperitivi Drinks Menu
Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Champagne 13,00 Cocktails Bellini Cocktail 9,00 Long Drinks
More informationWINTER A LA CARTE MENUS
WINTER A LA CARTE MENUS Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad
More informationw w w. h i l t o n v i l a m o u ra r e s o r t. c o m
HILTON VILAMOURA w w w. h i l t o n v i l a m o u ra r e s o r t. c o m WEDDING MENUS 2015.2016 M E N U 1 WELCOME COCKTAIL House wines (red white) Beer Orange juice Soft drinks Mineral water Canapes (4
More informationViennese Buffet 47,00
Viennese Buffet 47,00 Smoked trout with horseradish cream (D, G) Roast loin of pork with horseradish and stuffed eggs (C, G) Terrine of boiled beef with red onions and pumpkin seed dressing (D) Roast pike
More informationLA CARTE. Starters 13
LA CARTE Starters 13 * Old style devilled eggs * Cream of pumpkin soup with chopped chestnuts Tartare of oysters, scallops and salmon seasoned with ginger and lemon Terrine of kakos, pressed foie gras
More informationMenu 1 (minimum 8 people) Menu 2 (minimum 8 people) 38 not including VAT (10%) 33 not including VAT (10%) Starters. Starters. Mains (choose one):
www.gruparenal.com 33 Tuna belly with Raf tomatoes and Figueres onions Andalusian-style calamari with mustard tartare sauce Angry potatoes (fried potatoes with a spicy sauce) Steamed mussels Toasted flatbread
More informationHors d Oeuvres. Regular portion 20,00. Hand sliced Parma ham (aged 24 month) Half portion 16,00 Regular portion 23,00
Hors d Oeuvres Deep fried zucchini flowers and crunchy vegetables in season Half portion 13,00 Regular portion 20,00 Hand sliced Parma ham (aged 24 month) Half portion 16,00 Regular portion 23,00 Buffalo
More informationArt in the flavors. DIGBY arrives in Porto by Casa da Comida hand. With you for 40 years, Casa da
DIGBY arrives in Porto by Casa da Comida hand. With you for 40 years, Casa da Comida is a demanding and qualified atelier, which preserves with innovation the art of eating, at your table brings the Portuguese
More informationHbmb!Nfovt. Nfov!71! Consommé with custard royale. Leaf salad with balsamic dressing, stripss of bacon and bread croutons
HbmbN HbmbNfovt fovt The prices shown are for groups of 10 or more. 1 menu per group please. Nfov71 Consommé with custard royale Leaf salad with balsamic dressing, stripss of bacon and bread croutons Salmon
More informationStarters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves
More informationPrices for the Group menus are expressed in Euro and Kuna payable in Kuna. VAT is included in the prices of the menus
EN 2017 Prices for the Group menus are expressed in Euro and Kuna payable in Kuna VAT is included in the prices of the menus Persons accompanying the group (guide, driver) have free meals Tasting menu
More informationSTARTERS MAINS SIDES. Roasted Beet Salad 8. Soup de Jour 6. Ceasar Salad Croquettes 8. Scallops & Pork 9. Pacific Cod 9.
STARTRS 6 Served with Guinness Buttermilk Brown Bread G / M Ceasar Salad Croquettes 8 Pulled Chicken Thigh and Anchovy Croquettes, Baby Gem Leaves, Parmesan Shavings and Avocado Purée G / M / F / Pacific
More informationCocktail proposals. Cocktail 4 pieces p.p. Cocktail 3 pieces p.p. Cocktail 6 pieces p.p. Cocktail 5 pieces p.p.
Cocktail proposals Cocktail 3 pieces p.p. Small focaccia with wild mushrooms and fresh herbs Bresaola roulade with goat cheese Red tuna tartar with corn cream and curcuma CHF 14.- p.p. Cocktail 5 pieces
More informationBLESSING IN THE GARDENS
BLESSING IN THE GARDENS ~ ORGANISED BY THE HOTEL Open gazebo for the bridal couple Altar chairs including white chair covers for the bridal couple Chairs Mineral water Red carpet (approximately 25 metres)
More informationWhere the little things mean everything. Banquet menu DoubleTree by Hilton Košice
Where the little things mean everything. Banquet menu DoubleTree by Hilton Košice Breakfast coffee break minimal order 10 portions Coffee / tea Juice 0,20 l Mineral water with mint and lime 0,20 l filled
More informationBanqueting. Inspira Santa Marta Hotel Rua de Santa Marta, Lisboa, Portugal
Banqueting 2018 Inspira Santa Marta Hotel Rua de Santa Marta, 48 1150-297 Lisboa, Portugal 00 351 210 440 900 www.inspirahotels.com 1 Coffee-Breaks 2 CASTELO Inspira Water Coffee, Milk and Tea 6 per person
More informationBUFFET WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M.
Laurentians flavors WEDNESDAY DECEMBER 23, 2015, FROM 5:30 P.M. Cream of parsnip with apple syrup Tray of smoked fish (trout, mackerel and salmon) Cooked shrimp, cocktail sauce, lemon, lime Assortment
More informationFestive Season Calendar. NH Collection Grand Hotel Krasnapolsky
Festive Season Calendar NH Collection Grand Hotel Krasnapolsky 24 th of December Christmas Eve Christmas dinner, 6-course menu 65,00 Arrival from 18:00 20:00 hrs 25 th of December Christmas Day Christmas
More informationLand tasting. Praise of earth mother: Savoury pie with leeks, truffle and Morbier sauce. Around the fire:
Land tasting Praise of earth mother: Savoury pie with leeks, truffle and Morbier sauce Around the fire: Ravioli with sour cheeses served with shank of veal The duck s autumn: its chest accompanied by trevisan
More informationHors d Oeuvres. Regular portion 20,00. Hand sliced Parma ham (aged 24 month) Half portion 16,00 Regular portion 23,00
Hors d Oeuvres Deep fried zucchini flowers and crunchy vegetables in season Half portion 13,00 Regular portion 20,00 Hand sliced Parma ham (aged 24 month) Half portion 16,00 Regular portion 23,00 Buffalo
More informationMenu Selector Pre-reception. Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included
Menu Selector 2018 Pre-reception Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included Fresh Bread station R70.00 per person Selection of breads, Jams, Pate, Chef s
More informationMenu Selector Pre-reception. Popcorn station. R5.00 per person. Selection of flavoured salts and serving boxes included. Fresh Bread station
Menu Selector 2019 Pre-reception Popcorn station R35.00 per person Selection of flavoured salts and serving boxes included Fresh Bread station R80.00 per person Selection of breads, Jams, Pate, Chef s
More informationSaxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots
More informationCanapés. 3 rochester park singapore phone
Canapés Vegetarian (contains dairy) Tomato arancini di riso Pizza al taglio and cheese focaccia Grilled green zucchini rolls with ricotta cheese Button mushroom filled with cheese Mushroom duxelles with
More informationAperitivi Drinks Menu
Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Champagne 13,00 Cocktails Bellini Cocktail 9,00 Long Drinks
More informationAUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019
AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100
More informationEvents at NORTH SQUARE
Events at NORTH SQUARE The Deco Room Located on the lobby level of the Washington Square Hotel, the Deco Room accommodates up to 24 seated guests and 35 standing guests. This elegant space is perfect for
More informationwith prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD
SALADS GOAT CHEESE* SALAD 220 g 23.00 BGN with prosciutto, hazelnut*, cherry tomatoes, pear moss, maple syrup, vinaigrette and balsamic reduction ICEBERG AND TIGER SHRIMP* SALAD 250 g 26.00 BGN with cherry
More informationMenu Selector
Menu Selector 2016-2017 Pre-reception snack options Biltong Platters: R75.00 pp (biltong, dry wors and nuts) Cheese Platters: R85.00 pp (selection of cheeses, preserves and crackers) Fruit Kebabs: R45.00
More informationTia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B
Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
More informationW E D D I N G M E N U O P T I O N S S I N C E
WEDDING MENU OPTIONS S I N C E 1992 HODSONBAYHOTEL.COM I 090 644 2000 Starters Duo of Galia & Cantaloupe Melon, Seasonal Fruits, Fresh Berry Coulis, Raspberry Sorbet 1, 3, 4, 7, 10 Classic Caesar Salad
More informationPLEASE INFORM US ABOUT ALLERGIES OR INTOLLERANCES
Big Tasting Fish Menu 7 Courses 72,00 each person (minimum 2 people, beverage not included) A really Tour through the Crispi 19's Seafood specialities: 2 tastes of our appetizers, 2 tastes of our pasta
More informationCHRISTMAS PARTY. Monday Saturday. Pre-order only LUNCH MENU 3 COURSES PER PERSON STARTERS
CHRISTMAS PARTY LUNCH MENU Monday Saturday. Pre-order only 3 COURSES 27.50 PER PERSON STARTERS Hendricks Prawn Cocktail Cucumber dressed with Hendricks syrup, filled with pink prawns in cocktail sauce
More informationMEALS BREAKFAST. Choice of fried or scrambled eggs or omelet.. Poached or soft-boiled eggs.
MEALS Please find here below a selection of dishes that we serve at La Nava. We try to adapt the menu to the weather and period of year so we can make the most of seasonal produce. If you have any particular
More informationCHRISTMAS EVE. Amuse-Bouche. Wild Mushroom Cream with Parmesan Foam Sparkling Wine Eskuadro & Kompassus, D.O. Bairrada.
CHRISTMAS EVE Amuse-Bouche Wild Mushroom Cream with Parmesan Foam Sparkling Wine Eskuadro & Kompassus, D.O. Bairrada Cold Entrance Octopus salad with homemade pickles and raspberry vinaigrette Vineyard
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More informationHilton Signature Recommendations
Hilton Classics Classic Hilton Malta pizza 13.00 Chicken fillets, sliced field mushroom, cherry tomato, marinated rocket leaves, truffle paste Caesar salad 14.00 With cos lettuce, cherry tomato, parmesan
More informationGrill Four Seasons. Amuse bouche. Clams cream soup with coriander infusion. Duck galantine with mache salad, cumberland sauce
24,.12.2012 Christmas Eve Dinner Grill Four Seasons Amuse bouche Clams cream soup with coriander infusion Duck galantine with mache salad, cumberland sauce Salted cod fish in maize bread crust with prawns,
More informationA la Carte Banqueting Menus
A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give
More informationCHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON
RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game
More informationO L O R O S O. m e n u s
O L O R O S O m e n u s our menus At Oloroso we are passionate about our food. We use only the finest ingredients that Scotland s wonderful larder has to offer. By sourcing our food locally and using the
More informationCHRISTMAS AT THE CONTENTED VINE
CHRISTMAS AT THE CONTENTED VINE THE GALLERY THE RED ROOM THE BRASSERIE 17 SUSSEX STREET LONDON SW1V 4RR E mail: kate@contentedvine.com Tel: 020 7834 0044 www.contentedvine.com CHRISTMAS MENU 1 Classic
More informationMenu Collection. (for parties of 10 persons or more)
Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All
More informationWarm Artisan Bread 8 Homemade PANE, baked to order, warm artisan bread. Fried Mozzarella 15 Breaded and fried fresh mozzarella with tomato sauce
Warm Artisan Bread 8 Homemade PANE, baked to order, warm artisan bread Fried Mozzarella 15 Breaded and fried fresh mozzarella with tomato sauce Eggplant & Mozzarella Bruschettone 14 Toasted ciabatta bread,
More informationSEASONAL SET MENU AMUSE BOUCHE STARTER SOUP
SEASONAL SET MENU AMUSE BOUCHE STARTER Slow-cooked Veal Tenderloin with Tuna Mousse and Rocket Salad SOUP Turbot Seafood Soup with Clams, Anchovies, Olives and Capers PASTA RISOTTO Assorted Seafood Linguine
More informationAperitivi Drinks Menu
Aperitivi Drinks Menu Bollicine / Sparkling wines Prosecco Brut D.O.C.G. 6,00 Buvoli Metodo Classico 10,00 Franciacorta Brut D.O.C.G. 10,00 Franciacorta Rosé D.O.C.G. 10,00 Cocktails Bellini Cocktail 9,00
More informationCHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY
RESTAURANT DINING CHRISTMAS PARTY LUNCH CHRISTMAS PARTY DINNER 25 PER PERSON MONDAY THURSDAY 29.50 PER PERSON FRIDAY & SATURDAY 29.50 PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY Creamed
More informationCanapés. 3 rochester park singapore phone
Canapés Vegetarian Tomato arancini di riso (v, contains dairy) Pizza al taglio and cheese focaccia (v, contains dairy) Grilled green zucchini rolls with ricotta cheese (v, contains dairy) Button mushroom
More informationCHRISTMAS EVE AT BRUNELLO BAR AND RESTAURANT
FESTIVE SEASON 2018 CHRISTMAS EVE AT BRUNELLO BAR AND RESTAURANT 24th December 2018 18:00-23:00* Aperitivo Italiano Selection of canapés accompanied by a glass of Prosecco, Aperol Spritz or a non-alcoholic
More informationSTARTER. Our culinary team will be happy to cater to any of your special dietary considerations.
STARTER Yellow Fin Tuna Tartare Sandwich Caviar Tomato Jelly Avocado Parsley Dust S // 750 Terrine of Foie Gras Green Apple Jelly Madeira Wine Sauce // 950 Buffalo Mozzarella Oven-roasted Tomato Basil
More informationBanqueting Menus 2019
2019 MENU PLANNING: Please chose your menu as follows: Choose 1 Starter * Choose 1 Soup Choose 1 Meat and 1 Fish Main Course Choose 1 Dessert Menus include the service of freshly brewed tea and filtered
More informationThe Kings Arms Fleggburgh Dinner Menu
The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats
More informationWELCOME TO RESTAURANT, BAR & PIANO LOUNGE. Our a la carte menu is served:
WELCOME TO RESTAURANT, BAR & PIANO LOUNGE Our a la carte menu is served: Monday to Thursday 6.00pm to 9.30pm Friday and Saturday 6.00pm to 10.00pm On Sundays we serve a traditional roast carvery 12 noon
More informationFestive Lunch & Dinner
tis the season... Festive Lunch & Dinner Available from 20th November 2017 to 23rd December 2017 Lunch Served between 12.00pm 2.30pm Two courses 20.95 per person Three courses 24.00 per person Children
More informationSPRING & SUMMER MENUS
MENU 1. The menus are provided as suggestions. We will be pleased do create an individual offer according to your personal preferences. 2. We kindly ask you to quote the final guest number 7 working days
More informationSeasonal Specials. Ask your server about our daily specials and gluten free options.
Seasonal Specials Starters Lobster-Shrimp Salad $21 Garlic caramelized shrimp and oven roasted lobster tail, served with sliced fennel, Boston lettuce, fennel crème fraiche and European cocktail sauce
More informationMoor Lane Arkendale Knaresborough HG5 0QT
ALLERGEN GUIDE The following guide provides information on the common allergens present in our dishes and also contains sections recommending dishes for those avoiding wheat and diary. These recommended
More informationMenu Autumn Magic. 3 courses 38,00 4 courses 43,00 5 courses 48,00 (Each choice including pork filet main course and dessert)
Our Four-Season Menu Autumn Magic Aperitif recommendation:: Twisting Aperol 0,1 l 4,90 Glazed figs with creamy goat s cheese served with cranberry espuma (4) Truffled soup of moorland potatoes with strips
More informationChefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Spring Menu»
Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Spring Menu» Menu-carte at 57 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte
More informationBuffet Menu COLD PLATTER SELECTION
COLD PLATTER SELECTION Cold Assiette of Salmon Dressed Whole Poached Salmon, Poached Salmon Mayonnaise, Oak Smoked Burren Salmon Rosettes, Marinated Gravadlax, Poached Salmon & Leek Terrine, Served with
More informationAntipasto. Traditional Antipasto. prosciutto melon bocconcino Cheese olives grilled vegetables tomato. Antipasto Fontana
Antipasto Traditional Antipasto prosciutto melon bocconcino Cheese olives grilled vegetables tomato Antipasto Fontana prosciutto smoked salmon cherry tomato black sun dried olives cherry bocconcino cheese
More informationCOLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
COLD STARTERS Steak Tartare 95 Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste Tuna Tartare 95 Freshly chopped Raw
More informationCELEBRATE AND ENJOY WITH RADISSON BLU
CELEBRATE AND ENJOY WITH RADISSON BLU FOR AN UNFORGETTABLE CHRISTMAS SEASON RADISSON BLU SCANDINAVIA HOTEL Karl-Arnold-Platz 5, D-40474 Düsseldorf, Germany T: +49 211 45 53 0 F: +49 211 45 53 110 info.dusseldorf@radissonblu.com
More informationBreakfast. Mains. Sides CHICKEN APPLE SAUSAGE $6.00 PEAMEAL BACON $6.00 ONE EGG ANY STYLE $3.00 SHREDDED POTATOES $5.00
Breakfast Mains YOGURT & GRANOLA $12.75 Seasonal fruit, berries STEEL CUT OATS $12.75 Caramalized apples, fresh berries, honeycomb CONTINENTAL $17.25 Fresh fruit bruschetta, muffin, croissant, sour dough,
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationBusiness Menu. Starters. Main courses. desserts
Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
More informationbonum vinum laetificat cor hominis In the margins of Douro river, among wild mountains, the terraces worked by men were born, and the vineyards and
bonum vinum laetificat cor hominis In the margins of Douro river, among wild mountains, the terraces worked by men were born, and the vineyards and wines that during years, came down the river in small
More informationYangon Kitchen A La Carte Menu
Yangon Kitchen A La Carte Menu Chef s Signature Starter River Langoustine Cocktail Sweet River Prawn with Pineapple Relish and Pernod Cocktail Sauce Seared Scallop (18000) Kyats Pan Seared Scallop, Bell
More informationThe Cedar Menu Options
The Cedar Menu Options Starter Warm red Onion and Vine Roasted Cherry Tomato Tart with a Tarragon Mustard Dressing Poached Pear with Stilton Mousse, Balsamic dressing, Caramelised Walnuts and shattered
More informationStarters. Oysters. Entrées
Starters Garlic Bread (V) $7 Tomato Bruschetta (V) $9 Antipasto Cured Meats, Olives, Grilled Marinated Vegetables, Grissini (for 2) ** $32 Pesto & Pine Nut Crust (9 or 12 ) (V) $19/24 Warm Mixed Olives,
More informationPIGALLE RESTAURANT MENU Green Point, Cape Town
PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree
More informationVillage Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm
More informationWEDDINGS. Our guide to your special day
Our guide to your special day Simply yours Leek and potato soup with parmesan croutons Trio of melon and parma ham Chicken and brandy paté with rustic toast and a tomato chutney A warm butternut squash,
More informationEVENT MENUS FESTIVE SEASON MENUS
EVENT MENUS FESTIVE SEASON MENUS ITALIAN BRUNCH An Array of Delicatessen Specialities PASTA STATION Pumpkin Gnocchi, Sage Butter, Pear Foam EGG STATION Selection of egg dishes cooked to your preference
More informationAPPETIZERS HOMEMADE VEGETABLE DUMPLINGS VEGAN DUMPLINGS, VEGETABLE JUS, KABOCHA PUREE, ASPARAGUS 52
APPETIZERS HOMEMADE VEGETABLE DUMPLINGS VEGAN DUMPLINGS, VEGETABLE JUS, KABOCHA PUREE, ASPARAGUS 52 ROASTED ARTICHOKE TORTELLINI ROASTED PURPLE ARTICHOKE, BUFFALO RICOTTA, SOY EMULSION 53 MIX VEGETABLE
More informationMini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
More informationMARQUEE ROOM. CASINO ROYALE
MARQUEE ROOM. CASINO ROYALE Marquee Room. Casino Royale RECEPTION Main Courtyard of the São Tiago Fortress Time: 7:00 p.m. Musical Animation: Dance Show and Live Music Drinks: Sparkling wine Meals: Strawberry
More information2013 FORMAL DINING MENU
OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
More informationBramshaw Banqueting Menu
Bramshaw Banqueting Menu Spiced Carrot Soup, Coriander Crème Fraiche (G.F) Free Range Chicken Liver Parfait, Red Onion Confit, Toasted Brioche (G.F without Toasted Brioche) Beetroot Cured Salmon, Herb
More informationPre-Wedding Home Guests Party
WEDDING PACKAGES Pre-Wedding Home Guests Party Minimum 30 persons, price is per person ordered and does not include delivery Menu A 6.00 per person Brie cheese filled canapés, topped with cherry tomatoes
More informationSPENDING TIME AT THE TABLE IS A VERY PORTUGUESE TRADITION. JOSÉ AVILLEZ LARGE BAIRRO SEAFOOD PLATTER
SPENDING TIME AT THE TABLE IS A VERY PORTUGUESE TRADITION. NOTHING MAKES US HAPPIER THAN BEING IN GOOD COMPANY SHARING THE DISHES WE ENJOY THE MOST, COMPLEMENTED WITH THE BEST WINES AND BEERS, ALWAYS WITH
More informationUppingham School. Hospitality Menu
Uppingham School Hospitality Menu Cold Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Crushed Pink Peppercorn Roasted Beef Topside with Wholegrain Mustard Italian Sausage Stuffed Turkey Breast with
More informationTABLE D HÔTE. Appetizers. Main courses. Desserts. Soup of the moment
TABLE D HÔTE Appetizers Soup of the moment Butternutt Squash Carpaccio Thin slices of cooked butternut squash, goat cheese crumble, sea salt roasted pumpkin seeds, apple and cardamom vinaigrette Appetizer
More information