Vilu Xmas Day 2011
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This document provides the menu for Christmas Day 2011 at a restaurant. The starter courses include mango and chili risotto with marinated prawns or pumpkin ravioli with asparagus and tomatoes. For the second course, guests can choose between venison tenderloin or lobster thermidor. The main courses are braised veal cheeks or roasted John Dory filets. Dessert options are a chocolate dome with candied fruit or vanilla and raspberry cubes. The cost is $165 per person.
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Brochure Lunch & Dinner Sbhchef 2012
The document provides sample menus for lunch and dinner. The lunch menu includes various cold appetizers like summer rolls, sashimi rolls, and salads. Hot appetizers include spring rolls, mandu dumplings, and tempura. Sandwich options consist of banh mi and bao buns. The main dishes are salmon, mahi mahi, striped bass, and tuna. Dinner starters include sea scallops, foie gras, and smoked salmon. Main courses feature fish like halibut and cod, as well as meats like lobster, beef, and lamb. Desserts include macarons, lemon pie, chocolate soufflé, and Paris Brest. Both menus encourage visitors
BAILEY’S PRIME PLUS CHEF GRANT MORGAN UNVEILS NEW SEASONAL MENU ADDITIONS
Bailey’s Prime Plus has unveiled a new dinner menu with seasonal additions available at all three locations. Chef Grant Morgan’s new winter menu features the best of the restaurant’s classic signature dishes, steaks and sides while incorporating new dishes with fresh, seasonal and local ingredients.
Paolamottaportfolio
This document provides the menu for Picante Grill Rotisserie Bar, a restaurant serving South American cuisine with an emphasis on Peruvian dishes. The menu includes small bites, salads, sandwiches, weekly specials and descriptions of ingredients commonly used in Peruvian cooking. Dishes feature grilled meats, seafood and traditional Peruvian ingredients like aji peppers, huancaina sauce and cebiche.
Wake N’ Break
Wake N Break is a small local Breakfast Diner located right on the beach front in Orange County, CA. Our customers are young and athletic, male and females from ages 16 to 24. They think of Wake N Break as the cool place to hang out with their friends in between riding the surf.
This little surfers diner has a retro style to it and our food is not your typical fried egg sandwich type of breakfast. We serve more healthy style eggs with less grease and fat for our young athletes. We have smoothies, yogurt and granola, and of course pancakes with lots of fruit. Our customers care about what they eat, try to maintain a healthy body and will pay pretty much anything for it. They wear brands like Quiksilver, Billabong, and O’Neil. Along with their typical genre of music they still appreciate the oldies, so the diner will play music by Dick Dale and other similar artists such as The Ventures.
Function menu C year end R150 pp
The document provides the menu for a year end function priced at R150 per person. It lists starters of Italian meats, cheeses and bread. For mains, guests can choose from lasagna, cannelloni, pasta dishes with meat and seafood sauces, chicken, calamari and fish. Dessert options include Italian kisses, meringues and ice cream. Notes specify a 50% deposit is required and a 10% service charge will be added to the final bill.
Hyatt OC Rest Week Dinner
Orange County Restaurant Week will take place from February 28th through March 6th, 2010. Participating restaurants will offer a 3-course tasting menu for $30 per person that includes a choice of appetizer, entree, and dessert. Appetizer options include roasted chicken tortilla soup, avocado and pico de gallo caesar salad, and a mediterranean salad. Entree choices are preserved lemon-glazed salmon, braised beef shortrib, and four cheese ravioli. Dessert selections are a warm chocolate cake, apple tarte tatin, and vanilla bean creme brulee. A glass of chardonnay, merlot, or cabernet is also included.
Hyatt Easter Menu 2010
The document provides details about an Easter brunch event taking place on April 11, 2010 at The Californian Courtyard. The brunch will run from 10am to 2pm and will include a raw bar, sushi, carving stations, seafood, salads, desserts including a chocolate fountain, live jazz music, an Easter egg hunt, and a visit from the Easter bunny. Prices are $78 for adults, $68 for seniors 65+, and $25 for children 6-12, with children 5 and under eating for free.
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BAILEY’S PRIME PLUS CHEF GRANT MORGAN UNVEILS NEW SEASONAL MENU ADDITIONS
BAILEY’S PRIME PLUS CHEF GRANT MORGAN UNVEILS NEW SEASONAL MENU ADDITIONS
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Q&A report November 2011 Conrad Rangali
This document summarizes the results of a quality assurance evaluation of the Maldives Resort & Spa Rangali Island. The resort received an overall score of 95.73%, considered outstanding. Several key areas like guest rooms, bathrooms, and public restrooms scored above 90%, while areas like kitchens and recreation facilities scored lower. The resort has improved its scores since the previous evaluation in several areas like condition standards and guest room cleanliness.
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Al Rawdha Written References
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Mark Menus 2012
The document provides the menu for Gastro 2012, including appetizers, main courses, sides, pizza options, interactive stations, tapas, and desserts. A wide variety of global inspired dishes are listed, ranging in price from $14 to $39. Signature dishes include baby caper risotto, aged beef cheek, and slow braised pork. Interactive stations include a seafood station and antipasto station. The menu showcases creative global fusion cuisine made with seasonal local ingredients.
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Vilu Restaurant October 2011
The document appears to be a menu from a restaurant that serves seafood and other dishes. It includes sections for starters, sides, seafood from a tank, and main courses. The menu contains descriptions of many dishes that feature fresh seafood, fish, and meats alongside sauces, sides, and seasonal ingredients. Prices for dishes range from around $14 to $59.
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Vilu Xmas Day 2011
- 1. CHRISTMAS DAY 2011 Starter Mango & chili risotto marinated crispy prawns, parmesan, mango cream OR Pumpkin ravioli asparagus, confit of cherry tomato, parmesan cream, fresh truffle Second Course Venison tenderloin Brussels sprouts, parmentier of wild mushrooms, cranberry jus OR Maldivian reef lobster thermidor sauce, taro root, fresh truffle, local koppee leaves M ai n Cou r s e Milk fed braised veal cheeks parmesan risotto, pata negra ham and black truffle OR Roasted John Dory filets soft shell crab, pumpkin puree, asparagus, balinese sauce Dessert araguani chocolate dome * candied fruit bar * mixed berries * coffee lemon air OR vanilla and raspberry cubed * brandied cherries * almond disc * green apple sorbet $165.00 per person All prices are in US$, subject to 10% service charge and 3.5%T.GST. Please advise one of our team members if you have any dietary restriction or allergies.