Traditionally, an "Osteria" was a place to drink wine and enjoy small snacks. The word "Osteria" comes from the old French word "oste" meaning innkeeper. Run by innkeepers in the early 20th century, an Osteria was a place for drinking, eating and socializing.
The Brindley is owned by Halton Borough Council and is the main centre for arts and entertainment for the borough of Halton which covers the twin towns of Runcorn and Widnes on either side of the River Mersey.
The Brindley opened in September 2004 with the following mission statement:
‘The Brindley will provide excellent facilities and opportunities for engaging with and access to performances, exhibitions and events which entertain, educate and inspire’.
The building was designed by the brilliant architect Richard Brierley of John Miller Partners and the design won a Royal Institute of British Architects Architectural Award in 2004.
Piano di branding per Daje! con focus sul lancio del servizio delivery e eco...MasterBrandManagement
Il piano strategico realizzato da Clara Ferretti, Francesco Poggi e Benedicta Pretorino per Daje!, prima catena di pizza al trancio di Ginevra [Svizzera], ha messo in evidenza una serie di iniziative in linea con tone of voice fresco e giocoso del brand, proposte per dare visibilità al servizio delivery e al nuovo ecommerce.
The Brindley is owned by Halton Borough Council and is the main centre for arts and entertainment for the borough of Halton which covers the twin towns of Runcorn and Widnes on either side of the River Mersey.
The Brindley opened in September 2004 with the following mission statement:
‘The Brindley will provide excellent facilities and opportunities for engaging with and access to performances, exhibitions and events which entertain, educate and inspire’.
The building was designed by the brilliant architect Richard Brierley of John Miller Partners and the design won a Royal Institute of British Architects Architectural Award in 2004.
Piano di branding per Daje! con focus sul lancio del servizio delivery e eco...MasterBrandManagement
Il piano strategico realizzato da Clara Ferretti, Francesco Poggi e Benedicta Pretorino per Daje!, prima catena di pizza al trancio di Ginevra [Svizzera], ha messo in evidenza una serie di iniziative in linea con tone of voice fresco e giocoso del brand, proposte per dare visibilità al servizio delivery e al nuovo ecommerce.
Chaîne des Rôtisseurs wishes to invite you to a very exclusive evening hosted by
His Excellency Mr. Francisco Vaz Patto, the Portuguese Ambassador to the Kingdom of Thailand at his Residence.
Join Tales of the Cocktail® as we present our first ever Virtual Tasting! International Vermouth expert, Giuseppe Gallo will be discussing the history, heritage, production, legislation and market development in EU and USA and taste three different style of Vermouth: Rosso/Sweet - Bianco/Blanc - Dry/Sec
Giuseppe Gallo is one of the world’s most respected mixologists, with an inherent passion for the drinks business and an inimitable source of knowledge and insight into the world of drinks. He has worked in almost every type of drinks and hospitality business over the last 20 years, most recently as Martini Global Brand Ambassador. His success in the industry was recognized when Giuseppe was crowned Best International Brand Ambassador at Tales of the Cocktail 2014. Today Giuseppe is co-owner at BAR8, a dedicated vermouth & amaro bar in London.
In this era of visual digital where the images play a major rule, as we also like to see the appearance of a food before we order it. Restaurant menu with image support is a must for a restaurant.
Chaîne des Rôtisseurs wishes to invite you to a very exclusive evening hosted by
His Excellency Mr. Francisco Vaz Patto, the Portuguese Ambassador to the Kingdom of Thailand at his Residence.
Join Tales of the Cocktail® as we present our first ever Virtual Tasting! International Vermouth expert, Giuseppe Gallo will be discussing the history, heritage, production, legislation and market development in EU and USA and taste three different style of Vermouth: Rosso/Sweet - Bianco/Blanc - Dry/Sec
Giuseppe Gallo is one of the world’s most respected mixologists, with an inherent passion for the drinks business and an inimitable source of knowledge and insight into the world of drinks. He has worked in almost every type of drinks and hospitality business over the last 20 years, most recently as Martini Global Brand Ambassador. His success in the industry was recognized when Giuseppe was crowned Best International Brand Ambassador at Tales of the Cocktail 2014. Today Giuseppe is co-owner at BAR8, a dedicated vermouth & amaro bar in London.
In this era of visual digital where the images play a major rule, as we also like to see the appearance of a food before we order it. Restaurant menu with image support is a must for a restaurant.
La Spaghettata is classic Italian dining at its best. Characterised by its charming history that spans over 35 years, it has established itself as one of Melbourne’s most beloved Italian restaurants.
Latin Night -Soirée latine
SALADAS COMPOSTAS À MODA DA CASA/ SALADS COMPOSED HOUSE STYLE/ SALADES COMPOSÉES STYLE MAISON
MOLHOS NACIONAIS E INTERNACIONAIS / NATIONAL AND INTERNATIONAL SAUCES/ SAUCES NATIONAUX ET INTERNATIONAUX
Cocktail, tártaro, vinagrete,verde e andaluza/Cocktail, tartar, vinaigrette, green and andalusian/Cocktail, tartare vinaigrette, vert e andaluse
* * * *
BUFFET QUENTES (CARNE E PEIXE)/ HOT BUFFET (MEAT AND FISH)/ BUFFET CHAUD (VIANDE ET POISSON)
Espetadinhas de frango grelhadas com bacon/Chicken Skewers grilled with bacon/Brochettes de poulet grillé au lard
Escalopes de salmão grelhado com ervas aromáticas/ Grilled salmon escalopes with aromatic herbs/ Escalope de saumon grillé aux herbes aromatiques
Atum grelhado com molho de mel/ Grilled Tuna with honey sauce/ Thon grillé avec sauce au miel
ACOMPANHAMENTOS/ ACCOMPANIMENTS/ ACCOMPAGNEMENTS
Batata torneada/Turned potato/ Pomme de terre tourné
Batata-doce assada com mel de cana /Roasted sweet potato with honey sauce/Patate douce rôtie avec sauce au miel
Arroz branco/ White Rice/ Riz blanc
Milho frito/ Maïs frit/ Fried Corn
Legumes variados da estação/variety of vegetables of the season/Variété de légumes de saison
* * * *
SOBREMESAS/DESERTS/DESSERTS
Buffet de sobremesas variadas do nosso chefe pasteleiro
Assorted dessert buffet from our pastry chef
Assortiment dessert Buffet de notre pâtissier
Preço: 20.00 € por pessoa/20.00€ par personne/20.00 € per person
Musica ao Vivo/ Live music / Musique live
Boasting awe-inspiring Perth’s waterfront views, The Royal offers you the most unique dining experience with diverse cuisines along with the taste of colonial beers that will make your visit so memorable. Check out our latest food & beverages menu at: http://www.theroyaleastperth.com/food-and-drink/
The Royal is airy boardwalk bistro located at East Perth with an all-day modern Australian menu, craft beers and a long wine list. To check out the latest food menu, visit: http://www.theroyaleastperth.com/food-and-drink/
Da parecchi anni proponiamo ai nostri clienti una vasta gamma di prodotti artigianali e genuini confezionati manualmente senza conservanti, garantendo una produzione d’alta qualità, dimostrata anche dalla CERTIFICAZIONE CEE per la lavorazione e il confezionamento di formaggi e salumi, ottenendo inoltre un duplice riconoscimento di Eccellenza Artigiana per i prodotti di gastronomia e per i prodotti sotto vetro da parte della Regione Piemonte.
Ciò che maggiormente caratterizza la nostra azienda, è la capacità di unire la tradizione alimentare Italiana con le esigenze della cucina moderna, utilizzando materie prime stagionali di ottima qualità, reperite esclusivamente sul territorio nazionale, senza l’utilizzo di coloranti e conservanti.
Our company is specialized in gourmet fine food and it is situated in Ossola Valley, in the Northern Piedmont, Italy.
Up to now our company has presented itself in the guise of a small family-run business and from now on, maintaing its values of tradition, authenticity and attention to clients, is willing to expand its international business.
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www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
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Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
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Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
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Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
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Carte food reduite_la_nonna_restaurant_italian_verbier_a4_marmalade_ok
1. Traditionnellement, c’est un espace pour boire un verre, on y servait du vin, puis quelques accompagnements.
« Osteria » vient du vieux français « oste » qui dérive du latin « hospite », hospitalité, hôte au français et aubergiste au début du XXe
siècle.
Run by innkeepers at the start of the 20th
century, the “Osteria” was traditionally a place to eat, drink and be merry.
“Osteria” comes from the old French word «oste», which derives from the Latin «hospite», and which translates to the modern “hospitality”.
BIO/ORGANIC VÉGÉTARIEN/VEGETARIAN VÉGAN/VEGAN SANS GLUTEN/GLUTEN FREE
Stracciatella di Burrata
Stracciatella de burrata/Burrata stracciatella 15.-
Alla Ligure
La classique/The classic 5.-
Culatello di Zibello
Jambon cru de Zibello/Cured ham from Zibello 22.-/36.-
Tagliata di funghi Portobello
Tagliata de champignons Portobello, Parmigiano et balsamique traditionnel de Modène
Portobello mushroom tagliata, Parmigiano and traditionnal Modena balsamic
13.-
Lardo d’Arnad, castagne e miele di timo
Lard d’Arnad, châtaignes confites, miel au thym/Arnad lard, confit chestnuts, honey with thyme 19.-
Insalata ai sapori di stagione
Salade de betteraves, agrumes, carottes jaunes, amandes
Seasonal salad with beetroot, citrus fruits, yellow carrots, almonds
17.-
Crema di broccoli, cipolla fritta broccoli e olive taggiasche
Crème de brocoli , fleurettes de brocoli, oignons frits et olives taggiasche
Broccoli cream, fried onions, broccoli florets, Taggiasca olives
15.-
Vitello Tonnato
Comme un roastbeef de veau, sauce thon et anchois/Braised veal slices, creamy tuna and anchovy sauce 25.-/35.-
Arancia, melograno, coriandolo in grani, olio al limone
Oranges, grenades, coriandre en grains, huile citron/Oranges, pomegranates, coriander seeds, lemon oil 16.-
Porchetta Lardo d’Arnad Bresaola
della Valtellina
Salame piccante
di Calabria
Gorgonzola
al mascarpone
Cochon de lait roulé
et rôti aux herbes
Suckling pig, rolled
& roasted with herbs
Lard d’Arnad du Val d’Aoste
affiné aux herbes des alpes
Aosta valley lard
with alpine herbs
Viande de bœuf
séchée et salée
Cured, salted beef
Gorgonzola au
mascarpone
Gorgonzola with
mascarpone
Gorgonzola au
mascarpone
Gorgonzola with
mascarpone
Planche charcuterie et Gorgonzola/Ham and Gorgonzola platter 22.-/32.-
APE RITIVI
FOC ACCIA
ANTIPA S TI
DE CLIN A ZIONE DI BURR ATA
TAG LIE RE DE LL A NONN A
2. Branzino all’ acqua pazza (20 min de cuisson)
Bar rôti entier, tomates cerises, pommes de terre grenailles
Whole roasted seebass, cherry tomatoes, grenaille potatoes
38.-
Cotoletta alla Milanese « Orecchio d’Elefante » 300 g
Côte de veau à la Milanaise « Oreille d’Eléphant »
Veal chop Milanese “Elephant Ear”
54.-
Pancia di maiale confit alle erbe salsa al vino rosso e castagne
Poitrine de porc confite aux herbes, jus corsé et châtaignes/Pork belly, confit with herbs, seasoned jus, chestnuts 25.-
Penne al pomodoro
Penne (bio) à la sauce tomate/Penne (organic) with tomato sauce 10.-
Milanese di pollo, salsa al pomodoro
Milanaise de poulet et coulis de tomate, frites/Chicken Milanese, tomato sauce, fries 20.-
Patatine Fritte
Frites/Fries 5.-
Purè di zucca, nocciole torrefatte
Purée de courge, noisettes torréfiées, huile de noisette/Pumpkin puree, roasted hazelnuts, hazelnut oil 8.-
Broccoli, aglio, olio e mandorle
Brocolis sautés, ail et amandes grillées/Sauteed broccoli, garlic and grilled almonds 5.-
Rucola e Parmigiano
Roquette et Parmigiano/Rocket & Parmigiano 7.-
BIO/ORGANIC VÉGÉTARIEN/VEGETARIAN VÉGAN/VEGAN SANS GLUTEN/GLUTEN FREE
Penne alla Vodka, chips di pancetta
Penne à la vodka et lard croustillant/Vodka penne with crispy bacon 22.-
Pappardelle al ragù di Cinghiale
Pappardelle au ragoût de sanglier/Pappardelle with wild boar ragout 23.-
Lasagne alla Bolognese
Lasagne à la Bolognaise/Lasagna Bolognese 24.-
Pour les tables de 10 personnes et plus, pateset risottos sont servis pour 2 personnes minimum
From 10 people, pasta and risotto dishes are served for a minimum of two people
Toutes nos pâtes fraîches sont faites « Maison », à base d’œufs et de farine issues de l’agriculture biologique.
All our fresh pastas are homemade using organic eggs and flour
BA M B INI
SE CONDI PIAT TI
CONTORNI
RI SOT TO E PA S TA
