Menu I Iv
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The document contains 4 sample menus for a meal. Each menu includes hors d'oeuvres, a soup or salad, fish course, intermezzo, main entree, and dessert. The menus feature international and seasonal dishes, including latkes, tagine, vichysoise, snapper, tenderloin, duck, and more. The menus incorporate a variety of cooking methods like grilling, roasting, braising and offer options for vegetarians, seafood, meat and fish lovers.
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Menu 1
Menu 1davidshewmaker
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This document provides a menu for a multi-course meal including hors d'oeuvres, soups and salads, fish and meat, and dessert. The hors d'oeuvres section includes potato croquettes with caviar, Vietnamese ravioli, smoked trout salad, and tuna tartar. The soups and salads section lists items like graved salmon trout blinis, calamari salad, and lobster salad. Main dishes in the fish and meat section incorporate seafood stew, grilled snapper, seared tuna, and lamb, beef, and pork options. Desserts feature tropical fruits, grapefruit granita, poached pears, and ice creEvening menu
Evening menuTMRees11
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Whiddons Eatery evening menu for January 25-26 features a cream of celery, apple and cashew soup, duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in port and Stilton sauce with a rosemary and sea salt scone. Other entree options include prawns in saffron cream sauce with wilted spinach served in a filo basket, guinea fowl supreme served on celeriac mash with wild mushroom sauce, and pork tenderloin with pink peppercorn and parsley crust with smoked bacon and apple stuffing and cider gravy. The menu also offers baked salmon steak with salsa verde, mushroom, brie and leek puff pastry tartPlates
PlatesAustin Horn
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This document provides a menu listing various appetizers, entrees and desserts including steak and shrimp, bacon wrapped monkfish, seafood diablo, duck confit salad, mahi-mahi, turkey meatballs, pork medallions, swordfish, ravioli, tagliatelle pasta, shrimp soup, white chocolate mousse, rockfish, veal, chicken saltimbocca, fried soft shell crab, tuna tartare bites, and bone marrow gratin. The menu offers a variety of seafood, meat and pasta dishes.Plates
PlatesAustin Horn
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This document provides a menu listing various appetizers, entrees and desserts including steak and shrimp, bacon wrapped monkfish, seafood diablo, duck confit salad, mahi-mahi, turkey meatballs, pork medallion, grilled swordfish, ravioli with trio of sauces, tagliatelle with pesto and seafood, shrimp and pumpkin soup, white chocolate mousse, seared rockfish, sliced veal, chicken saltimbocca, fried soft shell crab, tuna tartare bites, and broiled bone marrow gratin.Jacko's street english menu
Jacko's street english menuweiss2001
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The document provides the menu for Jacko's Street Menu, including appetizers, entrees, and desserts. Some appetizer options are sashimi of fish and salmon ceviche. Entree options include seared salmon, fish and chips, and whole baked fish. Dessert options include crembo with caramel toffee and triple chocolate cake.fances menu
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The evening menu offers a selection of sharing plates to start including cured meats, seafood, and vegetables. Main dishes include slow braised ox cheek, pan-fried belly pork, and risotto with seasonal vegetables. Dessert consists of a selection of small plates and cheeses or a cheese course. Additional menu items that can be prepared include sharing platters of hummus, falafel, and cheeses, along with main dishes of braised meats and seafood served with vegetables sides.blue moon catering sample menu
blue moon catering sample menuNigel Roberts
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This document provides a sample catering menu that includes starter, main course, and dessert options. Starters include items like seared scallops, bruschetta, and tempura king prawns. Main courses offer choices of slow roasted lamb, crispy duck leg, rib eye steak, and salmon. The menu also lists lunch options like pasta dishes and sandwiches. Desserts consist of cheesecake, sticky toffee pudding, lemon tart, and chocolate banana pie.sample menu
sample menuCara Newman
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This document provides the menu for a catered event including canap¨¦s, starters, main courses and desserts. The canap¨¦s section lists 6 small appetizers including seafood ceviche, beef fillet skewers, and leek and feta parcels. The starters section describes 5 first courses including chicken soup, scallops with pears and chorizo, and smoked salmon. The main courses offer 5 options of chicken, duck, beef, lamb and sea bass served with accompaniments. Finally, the desserts provide 6 choices such as chocolate fondant, lemon posset and cheesecake to end the meal.Sample Cuisine
Sample CuisineThomas Haluska
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This document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.Mexican dishes
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This document lists a variety of Mexican dishes including: toastbeef salad, fish and shrimp tacos, charales with chile, pork legs, beef broth, goat barbecue, grasshoppers, pumpkin pie flower, filling chili, crappie, chili in walnut sauce, green enchiladas, roasted suckling pig, potato and egg tacos, Mexicaneggs, stuffed crab, shrimp cocktail, breaded steak, vegetable broth, meatballs, noodlesoup, zucchini, beans, shrimp mole, roast pork loin, beef steak with onions, beef fillets with banana, pineapple and onion, hash, sardine sandwiches, seafood broth, tuna cakes, stuffed chicken breasts,MEALS AND FOOD MENU
MEALS AND FOOD MENUdiana-pecosita
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The document lists a variety of Mexican dishes including toastbeef salad, fish and shrimp tacos, charales with chile, pork legs, goat barbecue, grasshoppers, pumpkin pie flower, chili, crappie, chili in walnut sauce, green enchiladas, roasted suckling pig, potato and egg tacos, Mexican eggs, stuffed crab, shrimp cocktail, breaded steak, meatballs, noodle soup, zucchini, beans, shrimp mole, roast pork loin, beef steak with onions, beef fillets with banana, pineapple and onion, sardine sandwiches, tuna cakes, stuffed chicken breasts, chicken with fruit sauce, stuffed turkey, butter chicken, avocado soup with hamThe Wedding Cafe and Lounge Franchise Presentation
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This is the Wedding Cafe and Lounge Cafeteria Presentation. Way2Franchise presents yet another attractive franchise presentation. Evening menu 1
Evening menu 1TMRees11
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The summary provides the evening menu options for Whiddons Eatery for January 25-26, 2013. The menu includes appetizers of cream of celery soup, duck terrine, and mushroom port sauce. Entrees are guinea fowl supreme, pork tenderloin, salmon steak, and mushroom tart. Dessert and cheese options are listed on a blackboard. Two courses plus coffee are priced at ?21 and three courses plus coffee are ?24.50.Evening menu
Evening menuTMRees11
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The summary provides the evening menu for Whiddons Eatery for January 25-26, 2013, including appetizers of cream of celery soup, duck terrine, and mushroom port sauce with a scone; main courses of prawns in saffron cream sauce, guinea fowl supreme, pork tenderloin, and baked salmon; dessert options written on a blackboard or cheese and biscuits; and prices of two courses for ?21 or three courses for ?24.50 including VAT.Frank Boddy ¨C Portfolio Of Work 2009
Frank Boddy ¨C Portfolio Of Work 2009Frank Boddy
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Frank Boddy provides a portfolio of work from 2009 featuring a variety of canap¨¦s, starters, main courses and desserts for events catering. Dishes include sushi rolls, tartlets filled with venison and red pepper or squash and blue cheese, mini lamb kofta, pan-fried fillet of sea bass, beef wellington, and desserts such as prune and almond tart, sticky toffee pudding, and chocolate roulade. A selection of breads including ciabatta, bagels, brioche and olive bread is also included.MENU ESTATE in inglese .docx
MENU ESTATE in inglese .docx3rdideveloper
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This document is a menu for a restaurant. It lists appetizers, pasta dishes, meat and fish options, side dishes, mixed cheeses, and desserts. Appetizers range in price from €8-14 and include items like salami, ham, stuffed vegetables, and seafood. Pasta dishes are priced €10-15 and include options with seafood, meat, and vegetables. Main courses of meat and fish are €14-23 and include beef, veal, tuna, and sea bass. Sides are €4-5 each. The menu also lists cheeses, desserts such as tarts and cakes, and notes a €3 cover charge.Seafood Menu
Seafood MenuChefChrisDay
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This document provides a menu for a seafood tasting featuring 14 dishes including braised baby octopus, steamed mussels, seared scallop salad, three varieties of oysters, grilled snapper, sauteed squid, fisherman's stew, smoked arctic char, and tuna carpaccio. The dishes showcase a variety of preparation methods and ingredients like beans, pancetta, corn, chanterelles, celery, leeks, apricots, fennel, radicchio, and more.Wedding Breakfast Menu
Wedding Breakfast MenuSara O'Donnell
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The wedding menu consists of three courses with multiple options for each course. The first course includes soup, brie pots, and smoked salmon blinis. The main courses offer steak, lamb shank, pork, chicken, sea bass, and risotto. Dessert choices are pecan pie, summer pudding, chocolate torte, Eton mess, and lemon tart. The menu notes that foods may contain allergens and to ask staff for assistance.La Residence Hotel & Spa's Christmas Program 2012
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We are ready to celebrate the Christmas this year. Check out details of our Christmas's Eve menu and entertainment program here.Evening menu
Evening menuTMRees11
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Whiddons Eatery's evening menu for January 25-26 features a cream of celery, apple and cashew soup, a duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in Port and Stilton sauce for starters. Main courses include guinea fowl supreme served with celeriac mash and wild mushroom sauce, pork tenderloin with a pink peppercorn and parsley crust served with smoked bacon and apple stuffing and cider gravy, and baked salmon steak with salsa verde. Dessert and cheese options are listed on a blackboard. Two courses plus coffee are priced at ?21 and three courses plus coffee are ?24.50, with VAT included at 20%.Presentation1
Presentation1theweeklyrunaround
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This document provides descriptions of 14 menu items, including sandwiches, entrees, sides, and soups. Some of the items described are a pretzel pesto caprese chicken sandwich, Parmesan brussel sprouts, muffin-sized chicken pot pies, steak fajitas, ratatouille with panko and herb crusted chicken, fresh-baked foccacia, a Mexican steak salad, a Korean Kogi-beef burger with asparagus and pierogies, shrimp tempura (un)roll, and a seafood soup. The document gives details on the ingredients and preparation of each menu item.Sample Dinner menu
Sample Dinner menuJohn Christie
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This document contains a list of over 100 canap¨¦s, starters, main dishes and desserts that could be served at a multi-course meal. The appetizers include items like spicy pork san choy bow, stuffed squids with peppers and tempura prawns. Main dishes range from fillet of salmon to rib of beef to suckling pig. Dessert options cover fresh fruits, tarts, ice creams and chocolate items like a dark chocolate d¨¦lice.Bridalshowermenu
BridalshowermenuStephanie Goldstone
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This document lists a chicken dish of breaded chicken sauteed in lemon and white wine. It also describes eggplant and veal parmesan dishes of the meats sauteed and topped with mozzarella and marinara sauce. Veal marsala and baked red snapper dishes are also included, along with notes for a bridal shower menu of penne vodka, mixed greens salad, custom cake and tartufo for dessert, and champagne punch, coffee and tea beverages.The Ritz London - Christmas Menu 2009
The Ritz London - Christmas Menu 2009The Ritz Hotel London
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The document provides information about Christmas and New Year celebrations and events at The Ritz London hotel. It details a variety of dining options taking place between December 9th and January 1st, including Christmas Eve gala dinner, Christmas lunches and dinners, New Year's Eve galas, and a Boxing Day lunch. It also mentions seasonal programming like dinner dances, champagne selections, and gift vouchers for meals, overnight stays, and spa services.Rudolf W. Segers Food Presentation I
Rudolf W. Segers Food Presentation Irudolf_segers
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This document appears to be a menu listing appetizers, entrees, and desserts including items like peppered foie gras terrine, seared scallops, swordfish and tuna carpaccio, angus beef tenderloin paired with seared foie gras, Asian spiced steamed salmon, and desserts like creme brulee, pavlova, and chocolate terrine. The menu is credited to Rudolf W. Segers as the cook, chef, and culinarian.Carte midi EN
Carte midi ENThomas Fugier
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This document appears to be a menu for Brunch Bazaar, listing various food and drink options including:
- Gluten free and vegetarian dishes
- Starters and main courses with accompanying prices
- Children's menu options
- Sides such as salads and vegetables
- Mains such as lasagna, chicken, pork and fish dishes
- Cheese and dessert options
- Information on lunch service hours and the restaurant's commitment to sustainabilityCampiello Restaurant Week Dinner Menu
Campiello Restaurant Week Dinner MenuD'Amico & Partners
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Campiello blends a cosmopolitan sense of style with the rustic charm of Italian country cooking. The heart of the restaurant is its open kitchen, where savory meats roast over open fires and fresh pizzas cook in a wood-burning oven. The bar, meanwhile, draws its own attention as a lively, see-and-be-seen gathering spot. D'Amico & Partners currently operates two Campiellos: Carrying on the tradition of the first Campiello opened in 1995 in Minneapolis' Uptown neighborhood, you can now visit Campiello located in Eden Prairie, Minnesota, and our Florida location in Naples.
Follow us on twitter at @Campiello_MN
Follow us on twitter at @Campiello_FL
www.campiello.damico.com Menu
MenuEduardo Sanz
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This document provides a menu for a restaurant. It lists options for starters, salads, main courses, kids meals, desserts, coffee, tea, and drinks. Starters include bruschetta, dumplings, and spring rolls. Salads include caesar, chicken, and prawn salads. Main courses range from lasagna and linguini to seafood, lamb shank, and steak. Kids meals, desserts like tiramisu, and beverage options are also outlined. The menu provides a wide variety of food and drink choices.Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]![Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]](https://cdn.slidesharecdn.com/ss_thumbnails/gastronomyga-stron-uhmee-120723213908-phpapp02-thumbnail.jpg?width=560&fit=bounds)
Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]Vincent LaMonte
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Gastonomy is defined as:
1. The art or science of good eating.
The document appears to be a menu listing over 30 dishes from appetizers to main courses featuring various meats, seafood and vegetables prepared with creative and flavorful combinations of ingredients.D'Amico Catering Showcase Menu
D'Amico Catering Showcase MenuD'Amico Catering
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This document contains menus from D'Amico Catering for various food items that could be served at events, including appetizers, salads, main courses and desserts. It provides over 75 options across cold and hot appetizers, salads, main protein options including meat, seafood and vegetarian choices, and desserts for spring/summer and fall/winter. The menus showcase a variety of international flavors and cooking methods and include many locally sourced and seasonal ingredients.More Related Content
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Sample Cuisine
Sample CuisineThomas Haluska
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This document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.Mexican dishes
Mexican dishespao-vela
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This document lists a variety of Mexican dishes including: toastbeef salad, fish and shrimp tacos, charales with chile, pork legs, beef broth, goat barbecue, grasshoppers, pumpkin pie flower, filling chili, crappie, chili in walnut sauce, green enchiladas, roasted suckling pig, potato and egg tacos, Mexicaneggs, stuffed crab, shrimp cocktail, breaded steak, vegetable broth, meatballs, noodlesoup, zucchini, beans, shrimp mole, roast pork loin, beef steak with onions, beef fillets with banana, pineapple and onion, hash, sardine sandwiches, seafood broth, tuna cakes, stuffed chicken breasts,MEALS AND FOOD MENU
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The document lists a variety of Mexican dishes including toastbeef salad, fish and shrimp tacos, charales with chile, pork legs, goat barbecue, grasshoppers, pumpkin pie flower, chili, crappie, chili in walnut sauce, green enchiladas, roasted suckling pig, potato and egg tacos, Mexican eggs, stuffed crab, shrimp cocktail, breaded steak, meatballs, noodle soup, zucchini, beans, shrimp mole, roast pork loin, beef steak with onions, beef fillets with banana, pineapple and onion, sardine sandwiches, tuna cakes, stuffed chicken breasts, chicken with fruit sauce, stuffed turkey, butter chicken, avocado soup with hamThe Wedding Cafe and Lounge Franchise Presentation
The Wedding Cafe and Lounge Franchise PresentationFranchiseExpo.in
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This is the Wedding Cafe and Lounge Cafeteria Presentation. Way2Franchise presents yet another attractive franchise presentation. Evening menu 1
Evening menu 1TMRees11
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The summary provides the evening menu options for Whiddons Eatery for January 25-26, 2013. The menu includes appetizers of cream of celery soup, duck terrine, and mushroom port sauce. Entrees are guinea fowl supreme, pork tenderloin, salmon steak, and mushroom tart. Dessert and cheese options are listed on a blackboard. Two courses plus coffee are priced at ?21 and three courses plus coffee are ?24.50.Evening menu
Evening menuTMRees11
?
The summary provides the evening menu for Whiddons Eatery for January 25-26, 2013, including appetizers of cream of celery soup, duck terrine, and mushroom port sauce with a scone; main courses of prawns in saffron cream sauce, guinea fowl supreme, pork tenderloin, and baked salmon; dessert options written on a blackboard or cheese and biscuits; and prices of two courses for ?21 or three courses for ?24.50 including VAT.Frank Boddy ¨C Portfolio Of Work 2009
Frank Boddy ¨C Portfolio Of Work 2009Frank Boddy
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Frank Boddy provides a portfolio of work from 2009 featuring a variety of canap¨¦s, starters, main courses and desserts for events catering. Dishes include sushi rolls, tartlets filled with venison and red pepper or squash and blue cheese, mini lamb kofta, pan-fried fillet of sea bass, beef wellington, and desserts such as prune and almond tart, sticky toffee pudding, and chocolate roulade. A selection of breads including ciabatta, bagels, brioche and olive bread is also included.MENU ESTATE in inglese .docx
MENU ESTATE in inglese .docx3rdideveloper
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This document is a menu for a restaurant. It lists appetizers, pasta dishes, meat and fish options, side dishes, mixed cheeses, and desserts. Appetizers range in price from €8-14 and include items like salami, ham, stuffed vegetables, and seafood. Pasta dishes are priced €10-15 and include options with seafood, meat, and vegetables. Main courses of meat and fish are €14-23 and include beef, veal, tuna, and sea bass. Sides are €4-5 each. The menu also lists cheeses, desserts such as tarts and cakes, and notes a €3 cover charge.Seafood Menu
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This document provides a menu for a seafood tasting featuring 14 dishes including braised baby octopus, steamed mussels, seared scallop salad, three varieties of oysters, grilled snapper, sauteed squid, fisherman's stew, smoked arctic char, and tuna carpaccio. The dishes showcase a variety of preparation methods and ingredients like beans, pancetta, corn, chanterelles, celery, leeks, apricots, fennel, radicchio, and more.Wedding Breakfast Menu
Wedding Breakfast MenuSara O'Donnell
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The wedding menu consists of three courses with multiple options for each course. The first course includes soup, brie pots, and smoked salmon blinis. The main courses offer steak, lamb shank, pork, chicken, sea bass, and risotto. Dessert choices are pecan pie, summer pudding, chocolate torte, Eton mess, and lemon tart. The menu notes that foods may contain allergens and to ask staff for assistance.La Residence Hotel & Spa's Christmas Program 2012
La Residence Hotel & Spa's Christmas Program 2012Hang Do
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http://www.la-residence-hue.com
We are ready to celebrate the Christmas this year. Check out details of our Christmas's Eve menu and entertainment program here.Evening menu
Evening menuTMRees11
?
Whiddons Eatery's evening menu for January 25-26 features a cream of celery, apple and cashew soup, a duck, bacon and apricot terrine with cherry sauce, and mushroom cooked in Port and Stilton sauce for starters. Main courses include guinea fowl supreme served with celeriac mash and wild mushroom sauce, pork tenderloin with a pink peppercorn and parsley crust served with smoked bacon and apple stuffing and cider gravy, and baked salmon steak with salsa verde. Dessert and cheese options are listed on a blackboard. Two courses plus coffee are priced at ?21 and three courses plus coffee are ?24.50, with VAT included at 20%.Presentation1
Presentation1theweeklyrunaround
?
This document provides descriptions of 14 menu items, including sandwiches, entrees, sides, and soups. Some of the items described are a pretzel pesto caprese chicken sandwich, Parmesan brussel sprouts, muffin-sized chicken pot pies, steak fajitas, ratatouille with panko and herb crusted chicken, fresh-baked foccacia, a Mexican steak salad, a Korean Kogi-beef burger with asparagus and pierogies, shrimp tempura (un)roll, and a seafood soup. The document gives details on the ingredients and preparation of each menu item.Sample Dinner menu
Sample Dinner menuJohn Christie
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This document contains a list of over 100 canap¨¦s, starters, main dishes and desserts that could be served at a multi-course meal. The appetizers include items like spicy pork san choy bow, stuffed squids with peppers and tempura prawns. Main dishes range from fillet of salmon to rib of beef to suckling pig. Dessert options cover fresh fruits, tarts, ice creams and chocolate items like a dark chocolate d¨¦lice.Bridalshowermenu
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This document lists a chicken dish of breaded chicken sauteed in lemon and white wine. It also describes eggplant and veal parmesan dishes of the meats sauteed and topped with mozzarella and marinara sauce. Veal marsala and baked red snapper dishes are also included, along with notes for a bridal shower menu of penne vodka, mixed greens salad, custom cake and tartufo for dessert, and champagne punch, coffee and tea beverages.The Ritz London - Christmas Menu 2009
The Ritz London - Christmas Menu 2009The Ritz Hotel London
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The document provides information about Christmas and New Year celebrations and events at The Ritz London hotel. It details a variety of dining options taking place between December 9th and January 1st, including Christmas Eve gala dinner, Christmas lunches and dinners, New Year's Eve galas, and a Boxing Day lunch. It also mentions seasonal programming like dinner dances, champagne selections, and gift vouchers for meals, overnight stays, and spa services.Rudolf W. Segers Food Presentation I
Rudolf W. Segers Food Presentation Irudolf_segers
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This document appears to be a menu listing appetizers, entrees, and desserts including items like peppered foie gras terrine, seared scallops, swordfish and tuna carpaccio, angus beef tenderloin paired with seared foie gras, Asian spiced steamed salmon, and desserts like creme brulee, pavlova, and chocolate terrine. The menu is credited to Rudolf W. Segers as the cook, chef, and culinarian.Carte midi EN
Carte midi ENThomas Fugier
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This document appears to be a menu for Brunch Bazaar, listing various food and drink options including:
- Gluten free and vegetarian dishes
- Starters and main courses with accompanying prices
- Children's menu options
- Sides such as salads and vegetables
- Mains such as lasagna, chicken, pork and fish dishes
- Cheese and dessert options
- Information on lunch service hours and the restaurant's commitment to sustainabilityCampiello Restaurant Week Dinner Menu
Campiello Restaurant Week Dinner MenuD'Amico & Partners
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Campiello blends a cosmopolitan sense of style with the rustic charm of Italian country cooking. The heart of the restaurant is its open kitchen, where savory meats roast over open fires and fresh pizzas cook in a wood-burning oven. The bar, meanwhile, draws its own attention as a lively, see-and-be-seen gathering spot. D'Amico & Partners currently operates two Campiellos: Carrying on the tradition of the first Campiello opened in 1995 in Minneapolis' Uptown neighborhood, you can now visit Campiello located in Eden Prairie, Minnesota, and our Florida location in Naples.
Follow us on twitter at @Campiello_MN
Follow us on twitter at @Campiello_FL
www.campiello.damico.com Similar to Menu I Iv (20)
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This document provides a menu for a restaurant. It lists options for starters, salads, main courses, kids meals, desserts, coffee, tea, and drinks. Starters include bruschetta, dumplings, and spring rolls. Salads include caesar, chicken, and prawn salads. Main courses range from lasagna and linguini to seafood, lamb shank, and steak. Kids meals, desserts like tiramisu, and beverage options are also outlined. The menu provides a wide variety of food and drink choices.Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]
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Gastonomy is defined as:
1. The art or science of good eating.
The document appears to be a menu listing over 30 dishes from appetizers to main courses featuring various meats, seafood and vegetables prepared with creative and flavorful combinations of ingredients.D'Amico Catering Showcase Menu
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This document contains menus from D'Amico Catering for various food items that could be served at events, including appetizers, salads, main courses and desserts. It provides over 75 options across cold and hot appetizers, salads, main protein options including meat, seafood and vegetarian choices, and desserts for spring/summer and fall/winter. The menus showcase a variety of international flavors and cooking methods and include many locally sourced and seasonal ingredients.Sample Lunch menu
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This document provides a menu for a lunch featuring a variety of hot and cold dishes from seafood like swordfish, sardines, calamari and mussels to meat options like veal schnitzel, lamb, and duck. The cold plates section offers dishes including sashimi, smoked salmon, octopus and various salads. Sides include fries, baked potatoes, coleslaw and mixed leaves. Soups, pastas and risottos can be chosen by clients.R&A catering menu london
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www.racateringlondon.co.uk
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The document provides an extensive menu for breakfast, lunch, appetizers, and dessert options for a resort or event. Breakfast options include continental items, cereals, breads, as well as both sweet and savory cooked items like pancakes, French toast, omelets and eggs. Lunch options span a variety of cuisines and include salads, wraps, tacos and pasta dishes. Appetizers include nuts, dips, fritters and bruschetta. Desserts cover cakes, tarts, fruit options and sorbets. Beverages are also available throughout the day.Gulfstream Hotel Dinner Menu
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This document is a dinner menu from the Lake Avenue Grille at the Gulfstream Hotel. It features a variety of appetizers, soups, salads, pastas, main courses of fish, poultry, meat and vegetables. Main dishes include options like seared tuna, filet mignon, roasted veal chop and loin of lamb. The menu was created by Executive Chef Nickolas Manosis and offers global inspired seasonal cuisine.2016 General Menu NEW
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This document provides menu options for a cocktail hour, dinner, and dessert from Sage Catering located in Berwyn, PA. The cocktail hour features various passed hors d'oeuvres and stationary displays. The dinner includes options for first course salads or soups, entree selections of meat, seafood and vegetables, side dishes, and late night snacks. Dessert options consist of ice cream, bread pudding, chocolate fondue, bananas foster and milk and cookies.Pictures portfolio-2
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This document contains a menu for a private party featuring various appetizers, entrees, and desserts. The appetizers include fish tartare, moroccan carrot salad, and a charcuterie and cheese medley. The entrees consist of dishes like coq au vin, braised lamb shank, and beef bourguignon. Dessert options include cr¨¨me br?l¨¦e, chocolate mousse, and pear tatin tart.Palme d\'Or Menu
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The document outlines several fall menus for a restaurant including options for 3-4 course meals focused on ocean, proven?al, and vegetarian themes as well as an avant-theatre menu and a menu created by head chef Philippe Ruiz. Dishes include lobster napoleon, seared scallops, and braised short ribs.Embassy Grand Convention Centre - CORPORATE MENU PACKAGES
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Walter's Fine Cuisines is a compilation of recipes from dishes served over the past decade at various establishments, including toasted peppercorn yellowfin tuna, oven roasted game hen with curry cream sauce and beets, 3 cheese ravioli with spinach linguini alfredo, sweet strawberry stuffed french toast, pan seared sea scallops with snow peas and bacon, a bruschetta trio, and a chocolate and espresso cake with chocolate drizzle and strawberry.Abdul Rehman Quresh Profie
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Abdul Rehman Qureshi was born in 1974 in New Delhi, India to a family with a long history in Indian cuisine. He learned cooking from his grandfather and father, and further developed his skills working in hotels around the world. His philosophy is that cooking is an art that comes from the heart, and he likes to constantly innovate and focus on presentation to appeal to both taste and sight.New Plates
New Platesyoussef alhalabi
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The document outlines a potential dining menu that includes appetizers like lamb with mashed potatoes and pumpkin soup or shrimp tartar. Pastas on the menu are risotto with duck and peperoncino flavored bigoli. For mains, there is slow cooked cod fish or beef sirloin with vegetables. Dessert options include a selection of chocolates and sweets.Hors D¡¯Oeuvre
Hors D¡¯Oeuvreasrilr66
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Combination of taste, Eyes extractive and purpose of dishes, given a delightful experience of the food.
The menu ideas from my Masters given to me to create of the dishesFood portfolio chef gonzalo ruiz
Food portfolio chef gonzalo ruizGonzalo Ruiz ¹±ÈøÂ塤³ÒÁ˹
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This document provides a menu listing over 40 dishes created by Chef Gonzalo Ruiz. The dishes showcase a variety of proteins and seasonal ingredients prepared with techniques like poaching, searing, roasting and slow cooking. Proteins featured include wagyu beef, duck, lobster, squab, foie gras, sea bass and more. Side dishes incorporate ingredients such as mushrooms, beans, cabbage, beets and seasonal vegetables. Sauces include juses, creams and reductions made to complement the dishes.Marc 2010
Marc 2010markcancook.com.
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This document appears to be a menu listing appetizers and main courses with creative descriptions. The appetizers include items like chickpea spheres with hummus and chapati, baby caper risotto with preserved lime flying fish roe butter, and sashimi of tea smoked salmon. The main courses provide globally influenced dishes such as catch of the day with Asian flavors, aged beef with olive marmalade, and slow braised salmon with white asparagus. Desserts are not included on the menu.Wedding foods in uk
Wedding foods in ukflatt25
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This document provides menus for wedding foods that are popular in the UK, including canap¨¦s, starters, desserts, children's options, evening foods, drinks, and wedding cakes. It lists mini Yorkshire puddings with beef and horseradish, sweet corn blinis with smoked duck, risotto of garden peas and broad beans, a pea mousse salad, lemon posset, mini pavlovas, and chocolate torte among the options. The document was prepared by Best Wedding Venues Essex.Lyn's Catering Brochure. Exclusive Events, Priceless Memories
Lyn's Catering Brochure. Exclusive Events, Priceless MemoriesJamesbudgieBurgess
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This document provides menu options for catering services from Lyn's Catering. It includes sections for canap¨¦s, finger food, small bowls, afternoon tea, plated meals, BBQ options, a feast-style sharing menu, and dessert stations. A variety of meat, fish, vegetarian and vegan options are listed under each category with descriptions.2013 14 hands-on menus
2013 14 hands-on menusNow We're Cookin'
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Menu choices for hands-on cooking classes for corporate teambuilding or private events - birthday parties, anniversaries, etc.Recently uploaded (9)
Bullying presentation/How to deal with bullying .pptx
Bullying presentation/How to deal with bullying .pptxssuserb6cf2e
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Any form of verbal, psychological, or physical violence that is repeated by someone or a group, who is in a position of domination against one or more other individuals in a position of weakness and intends to harm its victims that are unable to defend themselves especially when the bully may have one or more followers who are willing to assist the primary bully or who reinforce the bully by providing positive feedback such as laughing
Master Data Science Course in Kerala and How to face an interview
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Cracking a data science interview requires a strategic approach, strong domain knowledge, and hands-on expertise. This PPT is designed to help aspiring data scientists prepare effectively by understanding the core interview topics, real-world problem-solving techniques, and communication strategies. Whether you are new to data science or an experienced professional, this guide covers must-know topics like machine learning, statistics, data wrangling, and coding. With expert insights from a Data Science Course in Kerala, this presentation highlights industry-specific interview patterns, key questions, and problem-solving frameworks. Get ready to excel in your data science interviews with practical tips, real-world case studies, and best practices to land your dream job!
Cultivating an Innovative Mindset in STEM Presented by Google.pptx
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Learning objective: Encourage innovation in the face of adversity. Panelists will discuss strategies for cultivating innovation and promoting a resilient growth mindset.
HRM Shaker Style KitchenCabinets Catalog.pdf
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Upgrade your kitchen with affordable RTA cabinets that combine style, durability, and budget-friendly pricing. These ready-to-assemble cabinets offer easy installation without compromising on quality. Choose from modern, shaker, and European-style designs to match your space. Perfect for homeowners, contractors, and remodelers seeking wholesale savings. Enjoy high-quality materials and craftsmanship at unbeatable prices. Get the best RTA cabinets for your kitchen today.Menu I Iv
- 1. MENU i: Hors d¡¯Ouevres Latke with Smoked Whitefish Salad and Caviar Baby Artichokes with Haroset Tsimmes Terrine Amusement Mina of Spinach, Potatoes and Pinenuts Soup Chicken Consomm¨¦ with Mini Matzah Dumplings and Chervil Fish Baby Mizuna, Roasted Beets, and Pickled Salmon with Horseradish Dressing Intermezzo Rose Water and Lemon Ice Entr¨¦e Tagine of Lamb with Minted Lamb Jus Dessert Orange Blossom Pots de Cr¨¨me with a Wafer of Chocolate Lace MENU ii: Hors d¡¯Ouvres Chevre on Ficelle with Tomato Confit Grilled Shrimp with Mango and Lime Graved Salmon Trout on a Fresh Pea Blini with Salmon Caviar Amusement Medallion of Lobster with Endive, Tarragon and Nasturtiums Soup Vichysoise of Spring Peas with Mint and Smoked Trout Fish Grilled Red Snapper with Tamarind Glaze on Jicama Slaw with Lime Vinaigrette Intermezzo Tomato Granite Entree Grilled Tenderloin of Beef with Foie Gras, Parsnip Puree, Wilted Baby Spinach Leaves and a Banyuls Reduction Dessert Caramel Ice Cream with Fresh Fruits Macerated in Beaume de Venise
- 2. MENU iii: Hors d¡¯Ouevres Sea Scallops on Grilled Tomatillo with Cilantro and Mango Salsa Smoked Salmon on Potato Latke with California Estate Osetra Caviar Cr¨¨me Fr?iche Tender Asparagus with Prosciutto Amusement Barquette of Young Zucchini with Ratatouille and Saffron Vinaigrette Salad Grilled Shrimp on Baby Arugula with Shaved Fennel and Roasted Beet Vinaigrette Fish Roasted Cod Crusted with Tapenade, Potato Puree with Artichokes, red wine and Olive Reduction Intermezzo Lemongrass Sorbet with Candied Lemon Peel Entr¨¦e Slow Roasted Breast of Duck with Citrus, Walnut, Endive, and Duck Confit Salad and Pommes Anna Dessert Wild Blueberry Crepes MENU iv: Hors d¡¯Ouevres Tuna Tartare with Black Sesame and Ginger on Daikon Crab Wontons with Hot Mustard Citrus Stewed Chicken with Ponzu Sauce on a Rice Cracker Amusement Duo of Lamb Tenderloin Salad Spicy Green Papaya Salad with a Garden Roll of Shrimp, Mint, and Cellophane Noodles with Peanut Sauce Fish Crispy Whole Rockfish with Black Bean Sauce and Steamed Chinese Broccoli Intermetzzo Green Tea Ice Entree Vietnamese Pho Noodle Soup with Carpaccio of Beef Tenderloin and Braised Beef Brisket Dessert Black Sticky Rice with Coconut and Mango