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This document provides the menu for a wine dinner, listing various appetizers, salads, soups, main courses and desserts. The appetizers include seasonal leaf salad, caprese salad, seven spice chicken salad, poached prawns and samosas. Main courses include sop buntut (Indonesian oxtail stew), Vietnamese pho soup, minestrone soup, steamed reef fish, spaghetti, gosht biryani and various Asian noodle and rice dishes. Desserts and cheeses are also offered. Additionally, separate menus for a la carte items in February 2014 and 2015 are provided, featuring steak, lamb and beef dishes.
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This document provides information about catering and event options from Blackfinn Specialty. It includes descriptions of passed appetizers, party platters, seated gathering menus, and buffet dinner options. Customization and dietary accommodations are available. The catering menus aim to provide something for everyone and options for groups of any size or occasion.Sapori to go menu
Sapori to go menuAmber Amato
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This document is a menu from Sapori Flavors restaurant located in Chester, VA. It lists appetizers, salads, pastas, pizzas, panini sandwiches, entrees, and desserts. Popular items include antipasto rustico, calamari fritti, lasagna, rigatoni bolognese, pesto turkey panini, chicken parmigiana, filet mignon, tiramisu, and cannoli. The menu offers Italian and American cuisine for lunch and dinner.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 creSandwiches
Sandwichescheftim04
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Sandwiches and wraps are available for $10 each and come with a choice of two sides. Sandwich options include roast turkey club, roast beef with Portobello mushrooms or brie, beef tenderloin, honey ham, and tuna salad. Wrap choices are smoked salmon, Portobello mushroom, black bean, Cuban, and chicken Caesar. Accompanying sides consist of potato salad, coleslaw, cucumber salad, fruit salad, Caesar salad, house salad, and Mediterranean pasta salad.Lunch Menu June 2015 final draft
Lunch Menu June 2015 final draftAngela Shute
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This document provides a menu for lunch items including soups, salads, sandwiches and wraps. Additional items like smoked char, grilled chicken or sauteed shrimp can be added to any item for $5. All prices are subject to 5% GST and groups of 8 or more will have an 18% service charge added. The menu includes options like seafood chowder, caesar salad, greek salad and a daily soup and sandwich special for $14. Sandwiches and wraps are served with fries, garden salad or soup and range in price from $14-18.Sample Dinner menu
Sample Dinner menuJohn Christie
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This document contains a list of over 100 canap辿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辿lice.menu1
- 1. Wine Dinner AIR Seasonal Leaf with Parma Ham (p) Balsamic Dressing and Goat Cheese crumble Caprese Salad Sliced Tomato, Fresh Mozzarella, Basil Aged Balsamic Vinaigrette Seven Spice Chicken Salad Cabbage, Carrot, Red Pepper, Cashew nuts Orange Segments, Citrus Vinaigrette Poached and Chilled King Prawns Preserved Lemon 5 pcs poached prawns, sliced cucumber, mixed lettuce, preserved lemon Chicken Cobb Salad Corn, Tomato, Egg Whites, Cucumber, Peppers, Avocado, sliced onion, chicken sliced, lettuces Samosas Homemade Samosas with Minced Chicken, Lamb, Potato & Pea, Tamarind Chutney, Poppadum 6 pcs samosa, pcs papadum, chutney A La Carte February 2014 18 20 18 22 22 26
- 2. Sop Buntut Indonesian stewed beef oxtail with traditional condiments. Potato, tomato, carrot, celery sliced, fried crispy shallots. Sliced lime, Green chili paste Vietnamese Pho Beef or Chicken Noodle Soup Black bean sauce, fresh herbs, bean sprouts, chilli Minestrone Soup (v) Vegetable & Tomato Broth, Seasonal Root Vegetables Herbs Steamed Reef Fish Jasmine Rice, Stir Fried Seasonal Vegetables with Your Choice of Sauce ; Garlic Lemon Sauce, White Soya Sauce Spicy Sweet & Sour Sauce Spaghetti with tomato, basil and extra virgin olive oil or bolognese Gosht Biryani Tender Lamb Cooked in Fragrant Saffron & Cardamom Basmati Rice, Almonds and Cashew Nuts M,anmgo chutney, cucumber raita Menu a la carte February 2014 AIR 2236 18 26 1618
- 3. Wine Dinner Pancit Guisado or Canton Stir-Fried Rice Noodles or Egg Noodles with Prawns Squid balls dumpling, Vegetables and Chicken Soya sauce and sliced lime Laksa (s) Yellow Noodle with fish ball, quail egg, fried tofu Vegetables and prawn in coconut gravy 2 pcs prawn, beansprout, bhok choy, tomato, fried shallots, laksa leaves. Chili paste, sliced lime Butter Chicken Curry with Jeera Rice and Naan Bread Cucmber raita, mango chutney, coconut sambal Char Kway Teow Fried rice flat noodles with vegetables and seafood or beef in sweet sauce, tamarind broth Soya sauce, chili paste Hainanese Chicken served with steamed rice, chicken broth and condiments Soya, chili paste, ginger paste Poached Lobster Tail Stir Fried Vegetables with Soya Sauce and Jasmine Rice Menu a la carte February 2014 AIR 2222 36 20 2626
- 4. Tenderloin Rib Eye Striploin Australian Rack of Lamb American Waygu Menu February 2015 AIR 38 3236 34 20 Fillet Mignon
- 5. Menu a la carte February 2014 24 18 22 18 20 20 T-Bone Steak wit roast potato & sauteed vegetablesRibeye steak with mash potato and corn Lamb rack with rosemarry sauce and vegetables Beef sliders Beef burger by Wolfgang Puck Ribeye steak by Wolfgang puck