This document contains sample menus from a restaurant including starter, main course and dessert options. The menus include seafood, meat and vegetable dishes with descriptive ingredients and cooking methods listed. Dishes incorporate classic cooking techniques and seasonal, local ingredients prepared in modern and international styles.
Finest Lunch Menus of the Grand Old House Waterfront Restaurant & Fine DineGrand Old House
The Grand Old House waterfront restaurant grand Cayman (http://www.grandoldhouse.com) uses the freshest products & ingredients available, provided by local fishermen & farmers. Dishes may have unmentioned ingredients, please notify your server if you have any food allergies.All our prices are in CI$. A discretionary service charge of 15% will be added to your bill.Vegetarian and dietary restrictions dishes available on request. Enjoy this all delicious food at Grand Old House waterfront fine dinning restaurant in Cayman.
Combination of taste, Eyes extractive and purpose of dishes, given a delightful experience of the food.
The menu ideas from my Masters given to me to create of the dishes
Finest Lunch Menus of the Grand Old House Waterfront Restaurant & Fine DineGrand Old House
The Grand Old House waterfront restaurant grand Cayman (http://www.grandoldhouse.com) uses the freshest products & ingredients available, provided by local fishermen & farmers. Dishes may have unmentioned ingredients, please notify your server if you have any food allergies.All our prices are in CI$. A discretionary service charge of 15% will be added to your bill.Vegetarian and dietary restrictions dishes available on request. Enjoy this all delicious food at Grand Old House waterfront fine dinning restaurant in Cayman.
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 dishes
Here is a short sample of my culinary work / culinary craft developed together with the team I was leading at Sirocco Restaurant - The Dome at lebua Bangkok (more pictures upon formal request).
I am a culinary professional which have over 10 years of experience with hotels, catering and restaurant environment background at international levels.
I am experienced in dealing with people from different cultures and backgrounds and have been described as creative, energetic, enthusiastic, motivated and detail oriented. I have very good communication, negotiation, time management, interpersonal and verbal skills. I deliver effectively, in a time manner, within allocated budget and with desired results.
I am innovative, dynamic, results oriented professional able to work under tight deadlines, within a team and independently. I have excellent ability to multi-task, manage competing priorities and conflicting agendas in addition to having good problem solving skills and proved ability to work well under pressure.
Join us for lunch in the heart of the Jumeirah Lakes Towers in Dubai! The Cavendish caters for every preference with a unique fusion of delicious international cuisine and the exotic elements of the Middle East. The level of care and time that goes into producing this fabulous fare is beyond measure! In fact, our Executive Chef’s mantra is straightforward, anything that can be made from scratch should be - no exceptions! The Cavendish now also has a new terrace! Enjoy breakfast in the sun, a quick lunch with colleagues outdoors, or a romantic dinner by candlelight, all while experiencing the same great food and service you have come to expect from the Cavendish, but with added fresh air and views of the bustling Almas Tower neighbourhood. Find out more: http://qoo.ly/c25j
As Melbourne's leading catering and event specialists, we exceed expectations by making every occasion a unique dining experience. Our clients trust us to deliver exceptional events, from private dinners to large corporate functions.
Menu Festival Gourmet 2013 Ghest Chef Florent Courriol - EnglishCafé des Artistes
Take a look at the Menu that you can enjoy from our guest chef Florent Courriol for the XIX Festival Gourmet International from 15-23 of November at Thierry Blouet Cocina de Autor
Our new Bonnington picnic baskets are great for exploring Dubai's parks or beaches. Simply ask us to prepare your basket and then take it with you to dine in Bonnington style just about anywhere! Read more about the new Bonnington picnic baskets here: http://qoo.ly/4ktu6
I am an Italian chef that spent the last five years transforming Gazebo Café in Jupiter, Palm Beach County, FL from a very old fashioned restaurant serving exclusively a highly traditional Continental cuisine fare, into a contemporary upscale eatery committed to use as much as possible, local, sustainable, in-season, organic, fresh produce, meat and seafood.
These are pictures of my work.
Carmen Norocea
1. Sample
à
la
carte
menu
To
start…
Mackerel
Compressed
Apple
&
Cucumber,
fresh
Dill,
Oyster
emulsion
Tortellini
Lobster
Lamb
Belly
Confit
spring
Onion,
Wild
Lime,
Coconut
Milk
Smoked
red
Pepper
Sweet
&
Sour
Slow
cooked
and
thinly
sliced,
Rose
petal
Marsala,
Preserved
lemon
To
follow…
Beef
Feather
blade
Salmon
Veal
Swiss
Chard,
Mushroom
ketchup,
Smoked
bone
Marrow,
Bordelaise
sauce
Cooked
in
Asian
Master
stock,
Roasted
cauliflower
Crispy
pigs
head
Roast
Rack
and
Kidney,
grilled
Grelot
onions,
white
Miso,
Bonito
jus
Macaroni
Gratin
of
Macaroni,
Spinach
and
Black
Truffle,
aged
Parmesan
Blood
orange
Blueberries
Matcha
Tea
Malted
Vanilla
To
finish…
Almond
and
Polenta
cake,
Lemon
Thyme
Baked
Alaska,
Tonka
bean
ice
cream
Green
Tea
Parfait,
Pink
Grapefruit
and
Ginger
Macaroons
Soy
milk
ice
cream,
Salted
Butter
Caramel,
Milk
crumb
2. Sample
à
la
carte
menu
To
start…
Beef
short
rib
Salt
baked
carrots
Chicken
liver
parfait
Crab
Ravioli
of
braised
short
rib,
savoy
cabbage
purée
Medjool
dates,
almond
milk,
red
amaranth
cress
Malt
loaf
crumb,
wild
watercress
Dressed
with
green
mango,
red
chilli,
coriander
To
follow…
Black
Bream
Pork
neck
fillet
Halibut
Poulet
de
Bresse
Crispy
skin,
girolle
fricassee,
stone
fruit
fermentation
Aubergine
and
peanut
caviar,
pommes
boulangères
Roasted
darne,
spinach
roulade,
lemon
and
garlic
purée
Oven
roast
crown
and
confit
leg,
baby
vegetables,
Albufara
sauce
Banana
Soufflé
Coffee
sorbet
White
peach
To
finish…
Baked
with
wild
lime,
alpaco
Valrhona
chocolate,
Peanut
butter
ice
cream
Haricot
blanc
soufflé,
prune
ice
cream
Whiskey
anglaise,
dark
chocolate
madeleines
Caramelised
peach,
pistachio
frangipane,
raspberry
sorbet
3. Sample
tasting
menu
Natural
oyster,
frozen
Sorrel
Curried
Swede
and
Chick
Pea
broth
Baked
Scallop
in
its
shell
Seaweed
butter
Anjou
squab
Pigeon
Caramelised
Mango
purée,
Wild
mushroom
toast
Burnt
White
chocolate
Fool
Selection
of
local
Cheeses
Raspberries,
Sablé
Biscuit,
Fromage
blanc
Sorbet
4. Sample
tasting
menu
Slow
cooked
Egg,
Alsace
bacon
Horseradish
Cheese
Pink
radicchio,
Candied
Beets
Langoustine
Burnt
tomato
Ketchup
Sweetbreads,
Gremolata
Fermented
garlic,
Italian
Leaves
Frozen
Goats
Curd
Selection
of
local
Cheeses
Mango
and
Olive
oil
Millefeuille
5. Sample
tasting
menu
Pickled
Cockles
and
Clams
In
caviar
sauce
White
Leek,
Liquorice
Pear
Oil
of
Green
herbs
Grilled
Dover
Sole
Potato
gnocchi,
Hazelnut
crumb,
Blood
Orange
Aged
Rib
of
Beef,
Crisp
Potato
press,
Sorrel
juice
Selection
of
local
cheeses
Green
Apple
sorbet
Fraîses
des
bois
Gratin