The document describes what is inside a pupusa, a traditional Salvadoran stuffed corn tortilla. It consists of the following:
1. A maize tortilla filled with 2. cheese and 3. seasoned pork or vegetable options. It is also filled with 4. savory refried black beans. It is served with 5. salsa de tomate and 6. curtido, a pickled cabbage slaw.
This document contains the menu for a food portfolio consisting of starters, main courses, vegetarian options, and desserts. The starters include crab cannelloni, seared salmon with foie gras and rhubarb velvet, capuccino of mussels, seared scallops with mushrooms and peas, and artichoke and crab. The main courses have several fish and seafood options like hallibut with lobster and seabass dishes, as well as meat options like rib of beef and fillet of venison. The vegetarian section includes an asparagus risotto and onion tart. Desserts listed are fresh berry verrines, bitter chocolate molleaux, an international cheese selection, and roasted
This document contains contact information for Vinod Shrestha of Pastafina Caterers and a detailed menu listing appetizers, main courses, desserts, and party packages available for catering events. A wide variety of Indian, Italian, and Asian inspired dishes are listed, including options for vegetarian, non-vegetarian, and kids meals. Customers can also order specific appetizers and dishes in bulk to be delivered for events.
The document lists items and prices on a kids menu and beverages section. The kids menu includes a quesadilla for $5.89, bean and cheese burrito for $5.49, and chicken nuggets for $6.79, all served with fries, rice, and a churro. Beverages include a root beer float for $4.79 made with root beer and ice cream, Mexican hot chocolate for $4.89, and juice for $3.49.
This document provides a glossary of ingredients used in traditional cuisines from several European countries. It lists common proteins, vegetables, herbs, and other ingredients found in dishes from countries like Bulgaria, Croatia, Czech Republic, Greece, Hungary, Italy, Spain, Romania, Turkey, and the UK. For each cuisine, it provides the names of popular ingredients in both English and the local language. The goal is to educate about ingredients used in different regional European cooking traditions.
This document provides information about an obstacle course event taking place in Virginia Beach on June 8-9, 2013. It includes a map of the course layout with 21 numbered obstacles. A legend explains the map symbols and obstacle numbers are listed with their names. Estimated completion times are provided for clusters of obstacles. The document also notes suggested spectator routes and viewing areas that will not allow spectators to follow participants through every obstacle.
The document provides recipes for traditional Romanian dishes from the region of Suceava. It includes recipes for sarmale (cabbage rolls), mititei (grilled minced meat patties), tochitura Moldoveneasca (Moldovan stew), Ciorba Radautiana (chicken soup), drob de miel (lamb hash), cozonac (sweet bread), colac impletit (braided bread), poale in brau (stuffed rolls), galuste cu prune (apricot dumplings), pasca (Easter bread), hribi cu smantana (mushroom cream soup), coltunasi cu branza (cheese noodles), and
The document describes what is inside a pupusa, a traditional Salvadoran stuffed corn tortilla. It consists of the following:
1. A maize tortilla filled with 2. cheese and 3. seasoned pork or vegetable options. It is also filled with 4. savory refried black beans. It is served with 5. salsa de tomate and 6. curtido, a pickled cabbage slaw.
This document contains the menu for a food portfolio consisting of starters, main courses, vegetarian options, and desserts. The starters include crab cannelloni, seared salmon with foie gras and rhubarb velvet, capuccino of mussels, seared scallops with mushrooms and peas, and artichoke and crab. The main courses have several fish and seafood options like hallibut with lobster and seabass dishes, as well as meat options like rib of beef and fillet of venison. The vegetarian section includes an asparagus risotto and onion tart. Desserts listed are fresh berry verrines, bitter chocolate molleaux, an international cheese selection, and roasted
This document contains contact information for Vinod Shrestha of Pastafina Caterers and a detailed menu listing appetizers, main courses, desserts, and party packages available for catering events. A wide variety of Indian, Italian, and Asian inspired dishes are listed, including options for vegetarian, non-vegetarian, and kids meals. Customers can also order specific appetizers and dishes in bulk to be delivered for events.
The document lists items and prices on a kids menu and beverages section. The kids menu includes a quesadilla for $5.89, bean and cheese burrito for $5.49, and chicken nuggets for $6.79, all served with fries, rice, and a churro. Beverages include a root beer float for $4.79 made with root beer and ice cream, Mexican hot chocolate for $4.89, and juice for $3.49.
This document provides a glossary of ingredients used in traditional cuisines from several European countries. It lists common proteins, vegetables, herbs, and other ingredients found in dishes from countries like Bulgaria, Croatia, Czech Republic, Greece, Hungary, Italy, Spain, Romania, Turkey, and the UK. For each cuisine, it provides the names of popular ingredients in both English and the local language. The goal is to educate about ingredients used in different regional European cooking traditions.
This document provides information about an obstacle course event taking place in Virginia Beach on June 8-9, 2013. It includes a map of the course layout with 21 numbered obstacles. A legend explains the map symbols and obstacle numbers are listed with their names. Estimated completion times are provided for clusters of obstacles. The document also notes suggested spectator routes and viewing areas that will not allow spectators to follow participants through every obstacle.
The document provides recipes for traditional Romanian dishes from the region of Suceava. It includes recipes for sarmale (cabbage rolls), mititei (grilled minced meat patties), tochitura Moldoveneasca (Moldovan stew), Ciorba Radautiana (chicken soup), drob de miel (lamb hash), cozonac (sweet bread), colac impletit (braided bread), poale in brau (stuffed rolls), galuste cu prune (apricot dumplings), pasca (Easter bread), hribi cu smantana (mushroom cream soup), coltunasi cu branza (cheese noodles), and
The document provides details of a canapé menu, including wraps priced at £2.25 each featuring fillings like smoked salmon, chicken Caesar, and Mediterranean vegetables. Smaller appetizers are priced at £1.25, such as meatballs, chicken skewers, and prawn brochette. Crostini options at £1.25 include toppings like tomatoes and capers, goat cheese, and beef carpaccio.
This document is a menu for Porter's Restaurant listing their daytime food and drink options. It includes sections for toasted sandwiches, paninis, extras like chips and garlic bread, fresh baguettes, jacket potatoes, omelettes, children's meals, lunchtime meals, and weekend specials like a full English breakfast and Sunday carvery. Prices range from £1.90 for garlic bread to £7.95 for the adult Sunday carvery.
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.
This document is a menu for Los Otros restaurant. It lists various Mexican dishes including grilled chicken plates, fajitas, specialties like carne asada and camarones al mojo de ajo, nachos, soups, salads, appetizers, beverages, a la carte items like tacos and enchiladas, lunch specials and quesadillas. Prices range from $5.19 for bean and cheese dip to market price for lobster tail or steak and lobster tail combinations. The menu provides many options for Mexican entrees, sides, appetizers and drinks.
This document provides an extensive menu for an Italian-American restaurant called Guido. The menu includes sections for appetizers, soups and salads, pasta dishes, and main courses of meat and seafood. Appetizer options include sausage and peppers, meatballs, calamari, shrimp scampi, artichokes, and eggplant parmesan. The pasta section lists dishes such as lobster fra diavolo, rigatoni vodka, chicken carbonara, and linguine with clams. Main courses feature options like braised beef rossini, chicken or veal piccata, and pork chops.
Catalunya is divided into 7 vegueries or counties. They are:
1) Terres de l'Ebre in the south, along the Ebre River.
2) Camp de Tarragona along the coast between Barcelona and Terres de l'Ebre.
3) Barcelona county surrounding the city of Barcelona.
4) Lleida county in the west around the city of Lleida.
5) Alt Pirineu i Aran in the northwest along the Pyrenees and including the valley of Aran.
6) Catalunya Central in the central region.
7) Girona county in the northeast.
The document is a menu for Park Street Kitchen located at Hotel Coronation. It lists the hours of operation and a variety of sharing snacks, main dishes, burgers, chicken schnitzels, salads and a Sunday roast. Options include beer battered chips, crispy chicken wings, nachos, lamb sausages, seafood basket, grilled beef and chicken burgers, Asian beef noodle salad and a roast of the day. The menu provides food and drink options available from 11am to 10pm daily at Hotel Coronation located at 5-7 Park Street in Sydney.
This document provides the weekly school lunch menu and activities schedule for Northridge Middle School. The lunch menu lists the daily breakfast and lunch options for three weeks and includes notes about free/reduced price meals. The activities schedule outlines events happening each day of the week like track meets, club meetings, and a book fair. It also provides information on drop-off/pick-up locations and lunch prices.
The document lists various food items including meats, vegetables, dry goods, breads, cheeses, spices, soups and miscellaneous items. It includes the item name and number of units for each item such as 30 pounds of ground beef, 6 packages of celery, 1 gallon of floor cleaner, 4 bags of sub rolls, 1/4 gallon of parmesan cheese, 1 gallon of beef gravy and 3 gallons of butter oil.
The history of moussaka dates back to Persian cuisine, originating from a dish called maguma that combined lamb and eggplant. The Greek version of moussaka developed in the 20th century and was popularized in 1910 with the addition of béchamel sauce and the removal of spices. The modern recipe involves layering fried vegetables like eggplant, zucchini, and potatoes with a tomato-based meat sauce and topping it with a béchamel sauce before baking.
This document contains the menu for an Italian restaurant. It lists appetizers such as tuna tartare, octopus salad, oysters, meatballs, and fresh mozzarella for between $9-15. Pasta dishes like shrimp fra diavolo tagliatelle and spaghetti clams are $12-24. Main courses include grilled fish, scallops, cod and meat options like ribeye steak or chicken ranging from $25-38. Desserts include tiramisu, cannoli and biscotti for $3-8.
This document provides a menu listing over 30 dishes across multiple courses. The menu includes appetizers like smoked trout salad, sushi platters, and terrines. Main courses feature dishes like salmon, duck, lobster, beef, and venison prepared in various styles. The dessert section offers an assortment of cakes, tarts, soufflés, and frozen desserts featuring ingredients like apples, strawberries, chocolate, pistachio, coconut and citrus.
Discover a taste of Italy at the Cavendish Restaurant & Terrace at the Bonnington Jumeirah Lakes Towers. Starting 15th March 2016, try our Italian al la carte menu and join us for an exciting trip to the world of Italian cuisine.
Find out more: http://bit.ly/1P9yuWJ
This document contains the menu for a café/restaurant. It lists a variety of items available including omelettes, sandwiches, small plates/starters, salads, pastas, pizzas, continental fare (main dishes), Chinese main courses, and desserts. The menu provides options for vegetarian, non-vegetarian and seafood dishes along with their prices. It also notes that taxes and service charges are additional.
The document is a menu for an OMGD Diner Amical event held on January 19th, 2018 in Pattaya, Thailand. The menu features several wines from Italian winery Marchesi Antinori along with appetizers like quiche Lorraine, ham croissants, and shrimp spring rolls. Main dishes included smoked duckling breast salad, smoked salmon, and roast beef. The event also offered a selection of cheeses and desserts like chocolate brownies and banana bread.
This document provides a menu for a restaurant or event space. It lists options for grazing dishes, salads, sandwiches, sharing platters, main courses including options from the grill and vegetarian dishes, and desserts. Dishes include soups, bruschetta, terrine, smoked salmon, Welsh rarebit, nachos, various salads, open or closed sandwiches on bread with a variety of fillings, individual and sharing meat and seafood platters from around the world, an all day breakfast, fish and chips, hot pot, lasagna, kebabs, various curries, roasts, carbonara, burgers, chops, ribs, fish, mussels, vegetable curry and byriani
The Deli based at Auckland University. Part of our tertiary retail cluster. Designed with students in mind, but not your traditional student cafeteria.
This document contains preliminary design plans for the fitout of the Unitec Cafe at the Mt Albert campus. The plans include a floor plan, interior elevations, and perspective view. The floor plan shows the layout and dimensions of the dining area, bar, kitchen, storage, and office spaces. The elevations provide views of feature walls and notes on materials like tiles, shelving, and recycled pallet accents. The perspective view depicts the proposed design and flow of the dining area.
The document provides details of a canapé menu, including wraps priced at £2.25 each featuring fillings like smoked salmon, chicken Caesar, and Mediterranean vegetables. Smaller appetizers are priced at £1.25, such as meatballs, chicken skewers, and prawn brochette. Crostini options at £1.25 include toppings like tomatoes and capers, goat cheese, and beef carpaccio.
This document is a menu for Porter's Restaurant listing their daytime food and drink options. It includes sections for toasted sandwiches, paninis, extras like chips and garlic bread, fresh baguettes, jacket potatoes, omelettes, children's meals, lunchtime meals, and weekend specials like a full English breakfast and Sunday carvery. Prices range from £1.90 for garlic bread to £7.95 for the adult Sunday carvery.
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.
This document is a menu for Los Otros restaurant. It lists various Mexican dishes including grilled chicken plates, fajitas, specialties like carne asada and camarones al mojo de ajo, nachos, soups, salads, appetizers, beverages, a la carte items like tacos and enchiladas, lunch specials and quesadillas. Prices range from $5.19 for bean and cheese dip to market price for lobster tail or steak and lobster tail combinations. The menu provides many options for Mexican entrees, sides, appetizers and drinks.
This document provides an extensive menu for an Italian-American restaurant called Guido. The menu includes sections for appetizers, soups and salads, pasta dishes, and main courses of meat and seafood. Appetizer options include sausage and peppers, meatballs, calamari, shrimp scampi, artichokes, and eggplant parmesan. The pasta section lists dishes such as lobster fra diavolo, rigatoni vodka, chicken carbonara, and linguine with clams. Main courses feature options like braised beef rossini, chicken or veal piccata, and pork chops.
Catalunya is divided into 7 vegueries or counties. They are:
1) Terres de l'Ebre in the south, along the Ebre River.
2) Camp de Tarragona along the coast between Barcelona and Terres de l'Ebre.
3) Barcelona county surrounding the city of Barcelona.
4) Lleida county in the west around the city of Lleida.
5) Alt Pirineu i Aran in the northwest along the Pyrenees and including the valley of Aran.
6) Catalunya Central in the central region.
7) Girona county in the northeast.
The document is a menu for Park Street Kitchen located at Hotel Coronation. It lists the hours of operation and a variety of sharing snacks, main dishes, burgers, chicken schnitzels, salads and a Sunday roast. Options include beer battered chips, crispy chicken wings, nachos, lamb sausages, seafood basket, grilled beef and chicken burgers, Asian beef noodle salad and a roast of the day. The menu provides food and drink options available from 11am to 10pm daily at Hotel Coronation located at 5-7 Park Street in Sydney.
This document provides the weekly school lunch menu and activities schedule for Northridge Middle School. The lunch menu lists the daily breakfast and lunch options for three weeks and includes notes about free/reduced price meals. The activities schedule outlines events happening each day of the week like track meets, club meetings, and a book fair. It also provides information on drop-off/pick-up locations and lunch prices.
The document lists various food items including meats, vegetables, dry goods, breads, cheeses, spices, soups and miscellaneous items. It includes the item name and number of units for each item such as 30 pounds of ground beef, 6 packages of celery, 1 gallon of floor cleaner, 4 bags of sub rolls, 1/4 gallon of parmesan cheese, 1 gallon of beef gravy and 3 gallons of butter oil.
The history of moussaka dates back to Persian cuisine, originating from a dish called maguma that combined lamb and eggplant. The Greek version of moussaka developed in the 20th century and was popularized in 1910 with the addition of béchamel sauce and the removal of spices. The modern recipe involves layering fried vegetables like eggplant, zucchini, and potatoes with a tomato-based meat sauce and topping it with a béchamel sauce before baking.
This document contains the menu for an Italian restaurant. It lists appetizers such as tuna tartare, octopus salad, oysters, meatballs, and fresh mozzarella for between $9-15. Pasta dishes like shrimp fra diavolo tagliatelle and spaghetti clams are $12-24. Main courses include grilled fish, scallops, cod and meat options like ribeye steak or chicken ranging from $25-38. Desserts include tiramisu, cannoli and biscotti for $3-8.
This document provides a menu listing over 30 dishes across multiple courses. The menu includes appetizers like smoked trout salad, sushi platters, and terrines. Main courses feature dishes like salmon, duck, lobster, beef, and venison prepared in various styles. The dessert section offers an assortment of cakes, tarts, soufflés, and frozen desserts featuring ingredients like apples, strawberries, chocolate, pistachio, coconut and citrus.
Discover a taste of Italy at the Cavendish Restaurant & Terrace at the Bonnington Jumeirah Lakes Towers. Starting 15th March 2016, try our Italian al la carte menu and join us for an exciting trip to the world of Italian cuisine.
Find out more: http://bit.ly/1P9yuWJ
This document contains the menu for a café/restaurant. It lists a variety of items available including omelettes, sandwiches, small plates/starters, salads, pastas, pizzas, continental fare (main dishes), Chinese main courses, and desserts. The menu provides options for vegetarian, non-vegetarian and seafood dishes along with their prices. It also notes that taxes and service charges are additional.
The document is a menu for an OMGD Diner Amical event held on January 19th, 2018 in Pattaya, Thailand. The menu features several wines from Italian winery Marchesi Antinori along with appetizers like quiche Lorraine, ham croissants, and shrimp spring rolls. Main dishes included smoked duckling breast salad, smoked salmon, and roast beef. The event also offered a selection of cheeses and desserts like chocolate brownies and banana bread.
This document provides a menu for a restaurant or event space. It lists options for grazing dishes, salads, sandwiches, sharing platters, main courses including options from the grill and vegetarian dishes, and desserts. Dishes include soups, bruschetta, terrine, smoked salmon, Welsh rarebit, nachos, various salads, open or closed sandwiches on bread with a variety of fillings, individual and sharing meat and seafood platters from around the world, an all day breakfast, fish and chips, hot pot, lasagna, kebabs, various curries, roasts, carbonara, burgers, chops, ribs, fish, mussels, vegetable curry and byriani
The Deli based at Auckland University. Part of our tertiary retail cluster. Designed with students in mind, but not your traditional student cafeteria.
This document contains preliminary design plans for the fitout of the Unitec Cafe at the Mt Albert campus. The plans include a floor plan, interior elevations, and perspective view. The floor plan shows the layout and dimensions of the dining area, bar, kitchen, storage, and office spaces. The elevations provide views of feature walls and notes on materials like tiles, shelving, and recycled pallet accents. The perspective view depicts the proposed design and flow of the dining area.
Initial work for EATSTREET. F&B Retail designed for high volume/foot traffic environments. Creating destinations within dwell spaces and offering escapism to the customer.
Uniform Café recently launched in the Te Puna Building at Unitec, Mt Albert. Uniform forms the anchor for our newly launched Tertiary model with three more sites to go live over the next six months.