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Union Pacific menu RDL 100%

19 SALADE DE PORC CONFIT Laitue mesclun, porc confit, melon d’eau et feta de chèvre.

https://www.pdf-archive.com/2013/04/30/union-pacific-menu-rdl/

30/04/2013 www.pdf-archive.com

springwebmenu 98%

Starters € Spring Pea Soup (V) chanterelle mushrooms, soft- boiled egg, puffed rice Red Mullet panko bread crust, celery yoghurt mousse, lime mayo Tuna Niҫoise French beans, eggs, tomatoes, olives, balsamic dressing Roast Beef Carpaccio served cold, confit potato, pickled onions, French mustard, peaches Oysters Gillardeau oysters, passion fruit granita Local Ġbejna Salad (V) local fresh sheep milk cheese, mixed spring salad, herb oil dressing 10.90 13.90 13.90 12.90 20.90 9.90 Pasta Tagliatelle Salmon homemade pasta, asparagus, salmon, cream, roasted almonds Cocoa Ravioli homemade pasta, ricotta stuffing, smoked aubergine purée, tomato coulis Linguine Allo Scoglio cherry tomatoes, bisque, clams, mussels, prawns Strozzapreti Wild Boar Ragù wild boar ragù, parmigiano- Reggiano shavings Risotto Cauliflower Cream (V) acquerello one year aged organic rice, cauliflower cream, blue cheese 14.90/ 18.90 11.90/ 18.90 14.90/ 18.90 13.90/ 17.90 11.90/ 16.90 Dishes to Share Charcuterie Board Parma ham, cured chorizo, salami Napolitano, bresaola, duck liver parfait, smoked duck, olives Iberian Platter serrano ham, grilled chorizo sausage, Manchego, fried calamari, olives Farmhouse Cheese Board Brie de Meaux, Comté, bleu d’Auvergne, goat’s cheese, fruit chutney, walnuts Baked Smoked Scamorza &

https://www.pdf-archive.com/2017/04/05/springwebmenu/

05/04/2017 www.pdf-archive.com

PESTO FOOD MENU 2016 final 96%

STARTER TARTARA DI TONNO CON MINI CAPONATA E MAIONESE DI POMODORO (D) Tuna Tartar, Mini Caponata, Tomato Mayonnaise Black Olive Powder, Capsicum Sauce VITELLO TONNATO (D) Sous Vide Veal, Tuna Sauce, Rocket, Semi Dried Tomato 55 70 FRITTURA DI CALAMARI, GAMBERI E ZUCCHINE CON SALSA TARTARA (D)(G) Crispy Fried Baby Squid, Shrimps, Zucchini, Tartare Sauce 70 CARPACCIO DI MANZO, RUCOLA, PARMIGGIANO REGGIANO E CIPOLLE AL BALSAMICO (D) Beef Carpaccio, Rocket, Parmesan Cheese, Balsamic Onions 65 INSALATA CAPRESE (D) Buffalo Mozzarella, Tomato Confit, Basil Pesto, Balsamic 65 CIPOLLOTTA RIPIENA (D)(N) Braised Onion Stuffed with Goat’s Cheese, Walnuts Pear Jam, Walnut Crumble 45 TRIO DI BRUSCHETTA (D)(G) Cherry Tomato &

https://www.pdf-archive.com/2016/08/01/pesto-food-menu-2016-final/

01/08/2016 www.pdf-archive.com

Summer 2016 Party Menus 95%

Green Courgettes, Confit Tomatoes &

https://www.pdf-archive.com/2016/08/09/summer-2016-party-menus/

09/08/2016 www.pdf-archive.com

ducktruckmtl fr 94%

LE CANARD À CÉSAR LA SAUVAGE Salade césar au canard confit, bacon et pita, servie avec rillette de canard.

https://www.pdf-archive.com/2015/06/21/ducktruckmtl-fr/

21/06/2015 www.pdf-archive.com

Coffrets Repas 91%

Plateau SL 6 Plateau n° 1 Plateau n° 4 Emincé de Poulet Korma, Riz aux Raisins de Corinthe et Ananas Assortiment de 3 Fromages, Salade et Fruits Secs Dessert Salade Caesar au Poulet Cabillaud Façon Rougail, Boulgour au Citron Confit Dessert Support Biodégradable 3 Assiettes SB 1 :

https://www.pdf-archive.com/2016/03/24/coffrets-repas/

24/03/2016 www.pdf-archive.com

Caffe Luna menu AUGUST RIDOTTO 2011 OK 81%

fresh mint €10 .00 Secondi Tagliata di Manzo con Rucola di Campo e Scaglie di Parmigiano Reggiano Seared sliced beef with fresh rocket salad topped with Parmesan flakes €18.00 Suprema di Pollo arrosto con Patate morbide al Rosmarino e Taccole Roasted chicken supreme with rosemary scented soft potatoes served with sautéed mangetout €14.00 Darna di Branzino confit con Pomodorini del Piennolo e Basilico fresco Seared filet of Sea bass with cherry tomato confit &

https://www.pdf-archive.com/2011/08/08/caffe-luna-menu-august-ridotto-2011-ok-2/

08/08/2011 www.pdf-archive.com

LLM 43rd Birthday Dinner Booking form v1-1 78%

The 43rd Dinner Menu Welcome sparkling wine reception Cajun crab cakes Mango salsa or Tomato bruschetta (v) Pesto dressing  Confit of duck leg Buttery mash potato, baby carrots and an orange jus or Wild mushroom risotto (v) Truffle oil  Sticky toffee pudding &

https://www.pdf-archive.com/2016/09/28/llm-43rd-birthday-dinner-booking-form-v1-1/

28/09/2016 www.pdf-archive.com

Petit Paris menu lato 2017 76%

crème fraîche, Prosciutto di Parma , sun dried tomatoes, rocket Zupy Soups Delikatnie pikantne gazpacho z czerwonymi burakami, ogórki konserwowe, granat, krokiety z kozim serem 15 PLN Gently spicy gazpacho with red beetroots, pickles, pomegranate, croquettes with goat cheese Tradycyjna francuska zupa cebulowa z grzankami, zapiekana z żółtym serem 16 PLN Original, French, onion soup with croutons, baked with cheese Zupa rybna à la Petit Paris 20 PLN Fish soup à la Petit Paris Nasze ulubione polskie dania Our favourite polish dishes Żurek staropolski serwowany w chlebie 19 PLN Old-fashioned Polish sour soup with egg and sausage, served in bread Domowe pierogi nadziewane pieczoną kaczką, glazurowane w maśle, mus z pieczonych jabłek, majeranek, karmelizowana żurawina 26 PLN Homemade dumplings stuffed with roasted duck and glazed with butter, baked apples mouse with note of marjoram, caramelized cranberries Kaczka pieczona po staropolsku, duszone jabłka, sos z borówek 49 PLN Duck roasted à la old-fashioned Polish style, stewed apples, cowberries sauce Spécialitées de la maison Tarta z kaszanką, crème fraîche, sos z musztardy francuskiej, konfitura z czerwonej cebuli 21 PLN Hot tart stuffed with black pudding served with crème fraîche, French mustard sauce and red onion jam Cassolette ze ślimakami zapiekane po burgundzku 29 PLN Snails cassolettte baked à la Bourguinion Tradycyjny tatar z polędwicy wołowej 32 PLN Traditional beef sirloin tartar Żabie udka smażone sauté z masłem czosnkowo-pietruszkowym, mousseline z ziemniakami i młodym czosnkiem 36 PLN Frogs’ legs fried sauté with garlic-parsley butter, mousseline with potatoes and early garlic Pikantne krewetki Black Tiger confit w oliwie z czosnkiem, chilli i tymiankiem 39 PLN Piquant Black Tiger prawns, confit in olive oil with garlic, chilli pepper and thyme Smażone eskalopki z foie gras z kaczki, domowe brioszki, jabłkowy chutney ze śliwką 59 PLN Fried duck foie gras escalopes, homemade brioche, apple chutney with plum Makarony Pasta Spaghetti z piersią kurczaka saute, boczniaki, ser Emilgrana, sos śmietanowy 22 PLN Spaghetti with chicken filet, oyster mushrooms, Emilgrana cheese, cream sauce Pappardelle z krewetkami Black Tiger, papryczka chilli, suszone pomidory, czosnek, natka pietruszki 28 PLN Pappardelle with Black Tiger prawns, chilli, sun dried tomatoes, garlic, parsley Ryby Fish Filet z pstrąga karmelizowany w sosie sojowym, papryka chilli, szalotka, czerwony grejpfrut, szczypiorek 36 PLN Caramelized trout fillet in soy sauce, chili pepper, shallot, red grapefruit, chive Pieczony filet z dorsza, świeży szpinak, buraki zasmażane, acras, sos szampański 39 PLN Roasted cod fillet, fresh spinach, fried beetroots, acras, champagne sauce Filet z sandacza, puree z fioletowych ziemniaków, sos z francuskiej musztardy, groszek cukrowy, cebula dymka, palone masło 46 PLN Zander fillet, purple potato puree, French mustard sauce, sugar snap peas, spring onion saute, brown butter Grillowany stek z tuńczyka, puree z avocado, sos vierge ze świeżą kolendrą, ziemniaki Grenaille saute 55 PLN Grilled tuna steak, avocado puree, viergee sauce with fresh coriander, Grenaille saute potatoes Szanowni Goście informujemy Państwa, że w każdy piątek mamy dostawę świeżych owoców morza:

https://www.pdf-archive.com/2017/05/08/petit-paris-menu-lato-2017/

08/05/2017 www.pdf-archive.com

Christmas Event packages 76%

$135 per person with 3 hours beverage package Available until 24th December 2013 CHRISTMAS DINNER SET MENU CHRISTMAS DINNER ENTRÉE • Crispy soft shell crab with spicy Thai dressing and iceberg lettuce • Cured salmon with poached mussels, ratatouille and a crustacean jus • Roulade of poached chicken, sautéed prawns with a chardonnay dressing and pickled baby carrots • Warm Thai beef salad • Peppered goats curd with figs, asparagus and a sherry dressing • Roasted Suzuki mulloway with braised savoy cabbage, confit onions and prawns.

https://www.pdf-archive.com/2013/10/03/christmas-event-packages/

03/10/2013 www.pdf-archive.com

Function Menu in Kew 72%

red wine jus, pepper jus, mushroom jus and garlic butter GEMISTA (V) 19 Capsicum stuffed with freekeh, black rice, feta and Mediterranean vegetables served on a bed of crushed baby potatoes and finished with kalamata caviar and olive oil COLONIAL BEER BATTERED FISH AND CHIPS 20 Beer battered fish served with steak fries, salad and tartare sauce BBQ BACON CHEESE BURGER 20 Grilled beef patty with cheese, bacon, BBQ relish, lettuce, aioli and served with beer battered Steak fries and topped with an onion ring CHICKEN BURGER 19 Grilled marinated chicken breast fillet with bacon, lettuce, tomato, aioli and served with beer battered steak fries STEAK SANDWICH 21 Char grilled porterhouse steak with bacon, Holbrook egg, caramelised onion, lettuce, tomato, aioli, relish and served with beer battered steak fries SALT, PEPPER AND CAJUN CALAMARI Mildly spiced calamari served with aioli, beer battered steak fries and salad 20 PASTA and RISOTTO PRAWN AND CHORIZO SPAGHETTINI 17 Pan-fried tiger prawns with chorizo, zucchini, garlic, chilli, olive oil and parsley LAMB YOUVETSI 21 Orzo pasta served with braised leg of lamb, feta cheese, confit cherry tomatoes and fresh herbs WILD MUSHROOM RISOTTO (V) 14 Wild mushrooms, thyme, garlic, basil, parmesan and feta cheese DUCK RISOTTO (GF) 19 Confit duck with porcini mushrooms, thyme, red wine jus, basil and parmesan CHICKEN RISOTTO 15 Pan fried chicken breast with baby spinach, basil, garlic, red onion, parmesan and topped With crispy prosciutto and rocket leaves PIZZA HERBIVORE (V) 17 Roasted pumpkin, caramelised onion, baby spinach, feta and mozzarella MARGHERITA PIZZA (V) 16 Slow roasted tomatoes, bocconcini, basil pesto and mozzarella POMPEII 18 Hot salami, olives, jalapenos, haloumi, anchovies, chilli, Napoli and mozzarella CALABRESE 17 Salami, olives, mushrooms, artichokes, chilli and mozzarella TROPICAL Ham, pineapple, caramelised onions, napoli and mozzarella 16

https://www.pdf-archive.com/2016/08/29/function-menu-in-kew/

29/08/2016 www.pdf-archive.com

Seasonal Dinner 68%

The Restaurant Sample Seasonal Menu Starters Chefs Soup of the Day Pressing of Gressingham Duck Shallot and Lime Pickle, Balsamic, Reduction Lemon Sole Crab Risotto, Chive Hollandaise Rosemary Gnocchi Butternut Puree, Herb Oil Woodland Farm Pork Belly Roasted Scallop, Pancetta and Wild Mushrooms £2 Supplement Mains Fillet of Herefordshire Beef Confit of Shallot, Oxtail £4.50 Supplement Roast Rump of Lamb Celeriac, Savoy Cabbage, Cep Puree, Truffle Jus £3 Supplement Fillet of Hake Lemon and Watercress Mash, Shellfish Broth Poached Corn Fed Chicken Braised Red Cabbage, Herb Potato, Wild Mushroom Jus Shallot Tart Tatin Worcestershire Goats Cheese, Roast Vegetables Butter Sauce (V) Desserts Scotty’s Chocolate Plate £2.95 Supplement Pear Crumble Parfait Poached Pears, Blackcurrant and Apple Sorbet Vanilla Crème Brulee Short Bread Scotty’s Trio Tonight’s best three from Pastry Chef Scotty Dark Chocolate Fondant White Chocolate Ice Cream Selection of British Cheeses Walnut Bread, Wafers, Celery £2.95 Supplement Coffee and Confection £35.00 per person If you have any intolerance, allergic reaction to any ingredient, or other dietary requirement please ensure you notify the person taking your order.

https://www.pdf-archive.com/2012/12/22/seasonal-dinner/

22/12/2012 www.pdf-archive.com

Christmas Menu 1 - A5 68%

THE LAWN BISTRO CHRISTMAS PARTY MENUS (Please ensure all of your party select from the same menu) Menu 1 - £30 for 3 courses Confit Duck leg with red endive and blood orange salad Cured Salmon with pickled beetroot, baby leeks and watercress Roasted parsnip velouté with toasted Christmas spices, apple and chervil ★ Slow cooked Bronze Turkey with Château potato, red cabbage and vegetables Pan fried Sea Bass with white bean puree, black cabbage and trompette mushrooms Pomme Anna with winter vegetables, micro cress and sauce vierge ★ Home-made Christmas pudding with Brandy custard or Vanilla ice cream Dark chocolate fondant with banana ice cream, toasted hazelnuts and toffee Mulled wine cheesecake with poached pears and shortbread crumble A discretionary gratuity of 12.5% will be added to the total bill P.T.O

https://www.pdf-archive.com/2014/11/13/christmas-menu-1-a5/

13/11/2014 www.pdf-archive.com

French Bistro night sept 2016 68%

Le bistro à la dove Tuesday, September 27th, 7pm To start Classic French onion soup, gruyere gougères Le Versant Viognier, Pays d’Oc Fish Confit salmon, fennel &

https://www.pdf-archive.com/2016/09/16/french-bistro-night-sept-2016/

16/09/2016 www.pdf-archive.com

Robert Burns Hotel Lunch Menu 68%

LUNCH MENU / WED TO S AT 12–5PM Filete con patatas y ensalada Rump steak grilled with salad and chips Hamburguesa del Robbie Robbie burger with jamón, cheese and fries $14 LUNCH / $17 WITH A DRINK Pescado con patatas Fish and chips with aioli ($1 add salad) Huevos rotos con esparragos (v) Baked eggs with potato, green asparagus (+$2 add chorizo) Pollo Andaluz Confit Maryland spiced chicken with seasonal salad Mejillones Marineros Mussels with Sofrito Salsa $12 LUNCH / $15 WITH A DRINK DRINK CHOICE:

https://www.pdf-archive.com/2017/01/24/robert-burns-hotel-lunch-menu/

24/01/2017 www.pdf-archive.com

Desert Childrens Menu 68%

DESSERT MENU へ上、す側◆臆-」」-山一 $11.00 Sticky date pudding, Caramel sauce and ice cream Churrds, Chocolate ja鮪i sauce and ice cream Orange and almond cake, Orange COnfit, (G耳DF) with cream Cinnamon and vanilla panna cotta, SeaSOnal fruit and ice cream ◆ Childreds Menu $14.与0 All meals come with a soft drink or juice and ice cream and topping Honey, SOy Chicken wings with chips Spaghetti napoletan Spaghetti meatba11s Chicken parmi with chips Sausage and chips Fish and chips

https://www.pdf-archive.com/2017/08/02/desert-childrens-menu/

02/08/2017 www.pdf-archive.com

Red Dog SFRW Dinner-Online 68%

Prix Fixe Dinner $40 per person FIRST COURSE (choose one) Crispy Brussels Sprouts caper remoulade, meyer lemon Diver Scallop Crudo shaved fennel, castelvetrano olives, blood orange, cress, spicy avocado mousse Crisp Pork Belly winter squash puree, swiss chard, pomegranate SECOND COURSE (choose one) Farmers Market Soup Little Gem Wedge lemon anchovy dressing, boquerones, focaccia crostini ENTREE (choose one) Duck Confit Risotto butternut squash, sherry soaked cherries, crescenza cheese Roman Braised Beef Short Ribs rutabaga puree, cipollini, charred broccolini Massa Organic Brown Rice and Market Vegetable Bowl meyer lemon-tamari vinaigrette, calabrian chiles, olive oil fried egg DESSERT Flourless Dark Chocolate Cake espresso whipped cream, peppermint creme anglaise

https://www.pdf-archive.com/2018/01/11/red-dog-sfrw-dinner-online/

11/01/2018 www.pdf-archive.com

Private Dining Menus at The Botanical 68%

piccalilli 17 Rockmelon, burrata, buckwheat grissini, red wine reduction 18 Confit ocean trout, crispy polenta, spring veg, marjoram hollandaise 19 Scallop &

https://www.pdf-archive.com/2016/11/16/private-dining-menus-at-the-botanical/

16/11/2016 www.pdf-archive.com

BRASSERIE AZUR MENU 8-web version 67%

SANDWICHES Club sandwich au Poulet + $9.00 Chicken breast Club Sandwich + White or whole wheat Club sandwich au Saumon Fumé + $11.00 smoked Salmon Club Sandwich + White or whole wheat Le véritable « Pain bagnat » $12.00 tuna, scallions, tomato, red bell pepper confit, olives and anchovies served with mixed greens Croque monsieur et Petite Salade** + $10.00 Ham, Swiss Cheese and Bechamel Sauce served with mixed greens** + White or whole wheat Croque madame et Petite Salade** + Ham, Swiss Cheese, bechamel sauce topped with a fried egg and served with mixed greens** + White or whole wheat $11.00 Wrap végÉtarien $9.00 Tartine provençale de Pain Paysan** $12.00 tortilla, organic quinoa, carrot, avocado, tomato, lettuce with lemon dressing prosciutto crudo, burrata, tomato, basil and olives served with mixed greens** L’ECAILLER Les Poissons Du Pêcheur Sea Trout, Perrot Fish, Pompano, Blue Fish, Grouper, Red snapper, Cobia, Flounder, Mullet, Croaker, Seabass MP Crevette « Jumbo » Homard Mp Langouste selon la saison mp Huître « west coast » $3.30/ EACH Maine lobster Huître « east coast » $2.50/ EACH Spiny lobster Palourde $1.50/ EACH Cocktail de Crevettes $1.40/ each West Coast Oysters East Coast Oysters Clams :

https://www.pdf-archive.com/2015/07/23/brasserie-azur-menu-8-web-version/

23/07/2015 www.pdf-archive.com

MAREMONDO 1 67%

Confit de Pato con Salsa de Frambuesa Carrilleras de Cerdo Ibérico con su Guarnición Rollitos de Ternera Rellenos de Verdurita con Salsa de Setas Medallón de Solomillo a la Plancha con su Guarnición y Salsa de Queso de Tresviso *** **** ***** ***** **** *** Postre Mousse de Queso con Salsa de Frambuesa Café *** **** ***** ***** **** *** Bodega Vinos Seleccionados de la Casa Chupito Precio del Menú por Comensal 36,00.

https://www.pdf-archive.com/2015/05/04/maremondo-1/

04/05/2015 www.pdf-archive.com

MENU PACK 2016 67%

CanapÉs Lime and coriander marinated prawns Spiced crab cakes, wasabi mayonnaise Tea smoked salmon, pickled cucumber Cured salmon, lemon Turkish delight Lincolnshire sausages, port and grain mustard glaze Black pudding fritters, homemade brown sauce Chicken liver parfait, Cumberland jelly Smoked ham and leek terrine Parmesan polenta bites, spiced avocado Lincolnshire poacher cheese spheres Ginger and chilli spiked melon Sour dough bruscetta, tomato chutney Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com STARTERS Spiced carrot soup, coriander creme fraiche Marinated goat’s cheese, baby leaf, pickled beetroot and toasted pine nut salad Salt baked celeriac and root vegetable salad with pumpkin seeds Wild mushroom and Lincolnshire Poacher pate, crusty bread Skye crab cake, pickled cucumber, runny yoghurt Cured Wester Ross salmon, radish, lemon zest, watercress Salad of lap sang tea smoked trout, confit potato and wild rocket Smoked haddock cake, wilted leeks, grain mustard Parcel of Goosnargh duck, orange reduction, chervil salad Smoked ham terrine, black pudding ‘scotch egg’, pea flavours Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com PICNIC SHARING STARTER All served with a selection of artisan breads The Classics Waldorf salad Poached salmon, pickled cucumber Smoked ham terrine, homemade Piccalilli A Little Different Parmesan polenta French fries, coriander yoghurt Hot smoked salmon, lemon and watercress salad Parcel of Goosnargh duck, orange reduction Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com

https://www.pdf-archive.com/2015/09/19/menu-pack-2016/

19/09/2015 www.pdf-archive.com