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kfc-gutscheine-februar-2018 100%

BIS ZUM 25.02.2018 GUTSCHEIN 1 4, 99 3 Hot Wings® 3 Filet Bites 1 Crispy 1 große Pommes EUR DU SPARST BIS ZU 1 Burger GUTSCHEIN 2 6, 99 * DU SPARST BIS ZU Gültig bis 25.02.2018, ausgenommen 04.02.2018 * Bezogen auf unsere unverbindliche Einzelpreisempfehlung.

https://www.pdf-archive.com/2018/01/05/kfc-gutscheine-februar-2018/

05/01/2018 www.pdf-archive.com

kfc-aug2017 98%

Gut^chein Nur 3 Hot Wings 3 Filet Bites 1 Crispy 1 große Pommes ® 4, 1 Burger Nur 6 Hot Wings® 1 große Pommes 1 Softdrink 0,4l 5 Nur 2 Burger BIS ZU 45 % GESPART* Nur 1 normaler Coleslaw 1 große Pommes 1 Softdrink 0,4 l 6 8, 8 9, Nur 12 Hot Wings 2 große Pommes 2 Softdrinks 0,4l ® Gültig bis 25.08.2017 * Bezogen auf unsere unverbindliche Einzelpreisempfehlung.

https://www.pdf-archive.com/2017/08/22/kfc-aug2017/

22/08/2017 www.pdf-archive.com

Mariscos Tijuana Menu 93%

$10.95 Mojarra Frita (Fried Perch) (Depende el Tamaño) ................$9.95 Filete Empanizado (Breaded Fish Filet) ..............................

https://www.pdf-archive.com/2014/01/07/mariscos-tijuana-menu/

07/01/2014 www.pdf-archive.com

vtb2014catering 91%

( Select Two) Baby Green Salad w/ golden balsamic dressing Cesar Salad Soup Du Jour Roasted Beet Salad w/ goat cheese and caramelized nuts (additional charge $ 1.50) Entrees ( select three) Grilled Chicken w/ lemon olive oil Sauteed Chicken Francese Fish Du Jour Roasted Loin of Pork w/ port wine glaze Penne Pasta w/ chicken vodka sauce Filet Mignon Au Poivre (additional $10.00) Vegetarian Selection $ 28.00 Per Person Includes :

https://www.pdf-archive.com/2016/05/12/vtb2014catering/

12/05/2016 www.pdf-archive.com

mark's quality meats menue 2017 90%

9 Phone 516.330.4221 Email GCG108@verizon.net MARK SEIGEL President INQUIRE ABOUT YOUR FREE GIFTS M E A T S • Cooked Pot Roasts • Buffalo Burgers • Sirloin Burgers • Bourbon Steaks (Sirloin) • Teriyaki Steaks (Sirloin) • Filet Mignon • Filet Mignon wrapped with Bacon • New York Strip Steaks • Ribeye Steaks on the Bone • Flanksteaks • Porterhouse Steaks • Hanger Steaks Marinated in a Teriyaki Sauce • Skirt Steaks • Chateaubriand • Ground Sirloin • Combo Ground Beef (Veal Pork, Beef) • Prime Rib Roasts • Tenderloin Tips (Stir Fry) • Silvertip London Broil • Silvertip London Broil in a Peppercorn Sauce • Teriyaki Silvertip London Broil • Meat Balls / Turkey Meat Balls • Hot Dogs • Pinwheels (Beef, Chicken or Pork ) K A B O B S • Teriyaki Filet Mignon Kabob Marinated (No Veggies) • Filet Mignon with Vegetables • Plain Chicken Kabobs with Vegetables • Marinated Chicken Kabobs with Vegetables New • Shrimp Kabobs (Scampi or Teriyaki Sauce) New • Chicken Kabob Marinated IN 4ERIYAKI OR ""1 3AUCE (No Veggies) New • 3TEAK +ABOB -ARINATED IN 4ERIYAKI OR ""1 3AUCE .O 6EGGIES P O U L T R Y • Chicken Wings (BBQ OR 3PICY • Boneless Chicken Wings • Chicken Fingers • Chicken Stirfry • Popcorn Chicken • Chicken Cutlets New • Chicken Burgers • Chicken Sausage • Grilled Chicken Cutlets • Chicken Parmesan New • Lemon Chicken Cutlets • Fully Cooked BBQ Chicken Cutlets • Ground Turkey New • Turkey Burgers • Cooked and Halved Duck (With an Orange Sauce) • Fried Chicken • Turkey London Broil Marinated in a Dijon Sauce/Herbs New • Chicken Pot Pies • Roasted Chickens (Halves) STUFFED POULTRY • Breaded Chicken Stuffed with:

https://www.pdf-archive.com/2017/05/21/mark-s-quality-meats-menue-2017/

21/05/2017 www.pdf-archive.com

ODmenu 90%

Gyros Pita Pork greek style with salad and tzatziki sauce 240.- Porzole Rojo Mexican Goulash soup 265.- Kebab, Pork or Chicken 230.- Chicken in Breadcrumps, Bacon and Cheese 240.- Liver Mash and Peas 220.- 2 Frikadelle (Hacksteak) 225.- Fried Potatoes (Bratkartoffel) Bacon Egg Onion and 1 hacksteak 225.- Hacksteak with Pastasalad 240.- Meat balls in Tomato Red Wine Sauce 245,- Meatballs in WhiteWine Cream sauce 250.- Curry Wurst 255.- Mixed BBQ 265.- 1 2019-9-2 Starter Garlic Bread 95.- Bruchetta 105.- Fried Chicken / Pork 110.- Chicken Nuggets 115.- Squid Baked/Fried in Batter 135.- New Zealand Mussels in Garlic Butter 205.- Shrimps in Olive Oil 165.- Fried Cashew nuts 110.- Fried Cashew nuts-Peanut mix 85.- Fried Peanuts 60.- Soup Clear Chicken Soup Mushroom cream 105.Soup 115.- Tomato Meatball Soup 150.- Red Minestrone soup (Vegetables, pieces of bacon,pasta) Full Dish 205.- 2 2019-9-2 Salad Tomato Salad, olive oil and balsamico 110.- Salad Mix 100.- Egg Salad 115.- Tuna Salad 135.- Tuna Pasta Salad 165.- Fish/Seafood Fish in Breadcrumbs 205.- Fish and Chips 210.- Baramundi filet with potato and buttersauce 蚘ః蚘ః蚘ః蚘ః蚘ః蚘ః蚘ః 蚘ః 335.-/385.- Steak Chicken Tomato Cheese Steak 230.- Chicken filet in Paprika cream sauce 235.- Chicken filet in mustard cream sauce 235.- Holzfällersteak (Lumberjack steak) , 240.- 3 2019-9-2 Schnitzel (Pork or Chicken) Wienerschnitzel 210.- Jägerschnitzel, with Mushroom cream sauce 230.- Paprika Rahmschnitzel (with cream bell pepper sauce) 245.- Zigeunerschnitzel (Schnitzel gypsy style) 245.- Mustard Ham Leek 245.- Mustard Ham Mushroom 255.- Red Wine Gravy Schnitzel 235.- Gratin Chicken Broccoli Gratin 220.- Tuna Mushrooms Gratin 220.- Champignon Gratin, with potato inside and toast 225.- Spinach Bacon Gratin 225.- Cottage Pie, minced beef mashed potatoes 235.- Leek Minced Beef Gratin 230.- Pork Filet Mushroom Gratin 240.- Rigati al Forno (Gratin with Pasta, minced beef, ham, tomato cream sauce) 260.- 4 2019-9-2 Burgers Hamburger 160.- Fishfilet Burger 160.- Cheese Burger 180.- Cheese Bacon Burger 200.- Cheese Bacon Egg Burger 205.- Pizza Margarita Pizza 220.- Pizza Funghi (Mushroom) 245.- Turkish Pizza 245.- (Minced beef, tomato-cheese-sauce) Pizza Hawaii 260.- Pizza with Ham and Mushroom 260.- Pizza with Salami 270.- 5

https://www.pdf-archive.com/2019/09/02/odmenu/

02/09/2019 www.pdf-archive.com

LES REGLES ESSENSIELLES DU VOLLEYBALL 89%

Les règles essentielles du volley-ball 1- Les caractéristiques et le déroulement du jeu 2- La rotation et les positions des joueurs 3- Le service 4- Joueur au filet et ballon en direction du filet 5- La frappe d’attaque et le contre 6- Les temps morts et les remplacements 7– Le rôle des participants et du corps arbitral Annexe 1– Les sanctions Annexe 2- Les catégories, hauteurs de filet, dimensions du terrain Annexe 3- Les règles du Beach-Volley LES CARACTERISTIQUES DU JEU Le but du jeu * Le volley-ball est un sport qui oppose 2 équipes sur un terrain de jeu divisé par un filet.

https://www.pdf-archive.com/2018/05/14/les-regles-essensielles-du-volleyball/

14/05/2018 www.pdf-archive.com

New Wedding Menu 2018 88%

Wedding Menu Please choose a minimum of four courses Starters If you wish to offer a choice of starter there is a supplement charge of € 4.00 Clonakilty Black Pudding with Glazed Apple and Walnuts presented on a Summer Salad €13.50 Cassoulet of Kerry Coast of Seafish Filets in a Chervil Cream Sauce presented in a Puff Pastry Vol au Vent €14.50 Vine Tomatoes and Italian Buffalo Mozzarella with Homemade Basil Pesto €13.50 Atlantic Seafood Salad with Lemon Zest and mixed herbs in a light garlic vinaigrette €14.50 Roulade of Killarney Oak Smoked Salmon with Crabmeat and Cream Cheese on a Summer Salad €15.00 Mediterranean Vegetable Salad with marinated Artichokes, Olives and Italian Parma Ham €14.00 Cos Lettuce with Caesar Dressing, Garlic Croûton and Crispy Bacon €13.50 Wedding Menu Soup If you wish to offer a choice of soup there is a supplement charge of € 4.00 Cream of Potato and Leek with Julienne of Crispy Bacon € 6.00 Cream of Fresh Garden Vegetables with Garlic Croûtons and Herbs € 6.00 Cream of Mushroom and Chives € 6.00 Cream of Carrot and Orange € 6.00 Cream of Tomato with Basil and Croûtons € 6.00 Lobster Bisque € 10.00 Sorbet Champagne Sorbet € 8.00 Lemon Sorbet € 8.00 Cassis Sorbet Kir Royale topped with Sparkling Wine or Champagne € 9.00 Pink Grapefruit Sorbet € 8.00 Lime Sorbet € 8.00 Gin and Tonic Sorbet € 8.00 Wedding Menu Main Courses All main courses are accompanied by a selection fresh garden vegetables and potatoes You may choose two from the following Rack of Irish Lamb with Rosemary and glazed Shallots in a Burgundy Wine Jus €37.50 Slow Roast Leg of Kerry Lamb accompanied by a Rosemary and Thyme Jus €33.50 Roast Fillet of Prime Irish Beef with a Vino Nobile de Montepulciano Jus €37.50 Glazed Fillet of Pork with Shiitake and Mushrooms in a White Wine Cream Sauce €32.50 Roast Sirloin of Prime Irish Beef with Wholegrain Mustard and Whiskey Sauce €35.50 Supreme of Free Range Chicken with a light Garlic flavoured Morel Cream Sauce €31.00 Filet of Atlantic Brill gratinated with a fresh Herb Crust, accompanied by a Chardonnay Beurre Blanc €37.50 Steamed Filet of Organic Salmon with Shrimps in a Chive Cream Sauce €33.50 Medley of Atlantic Seafood with a Saffron Scented Sauce (consisting of 4-5 fresh Prime Fish Filets according to availability) €35.50 Roulade of Black Sole and Tiger Prawns with a Tarragon Cream Sauce €37.50 Ovenroast Filet of Monkfish wrapped in Pancetta with a Basil Cream Sauce €37.50 If you would like to offer your guests a choice of main course the higher price of the two options will apply.

https://www.pdf-archive.com/2017/06/07/new-wedding-menu-2018/

07/06/2017 www.pdf-archive.com

2014 87%

 (32)  674  37  25    ·∙    restauracja@staropolska.com.pl     Dania  mięsne         Z  drobiu     Warkocz  z  grilla,  ryż  z  warzywami,  surówki   19,-­‐   Filet  z  kurczaka  w  sosie  grzybowym,  ryż,  surówki   29,-­‐   Filet  z  kaczki  z  kluskami  śl.,  jabłkiem,  sosem  żuraw.,  modra  kapusta   39,-­‐   Rolada  z  kurczaka  ze  szpinakiem  w  sosie  serowym,  ziemniaki,  surówki   32,-­‐       Z  wieprzowiny     Kotlet  schabowy,  frytki,  surówki   19,-­‐   Pieczeń  wieprzowa,  kluski  śląskie,  kapusta  zasmażana   33,-­‐   Stek  z  polędwicy-­‐grill  na  grzance  z  jajkiem,  kluski  śląskie,  modra  kapusta   38,-­‐   Karczek-­‐grill,  ziemniaki  z  patelni,  surówki   19,-­‐   Golonka  pieczona  w  piwie  i  miodzie                                                                                                                                                     100g  /  7,-­‐   Piramida  (polędwica,  ser,  szynka)  z  żurawiną,  ziemniaki   38,-­‐   Polędwica  na  ostro  z  warzywami,  ryż   39,-­‐   Stek  z  grilla  z  kluskami  śląskimi.

https://www.pdf-archive.com/2014/03/29/2014/

29/03/2014 www.pdf-archive.com

Jeffrey's Menu 87%

32.95 FILET MIGNON - Beers Michelob Ultra Bud Light Samuel Adams Coors Light Corona O'Doul's DRAFT ON TAP Boulevard unfiltered wheat Stella Artois FRENCH ONION SOUP A rich beef and onion broth topped with Swiss cheese and a puff pastry crouton 8.95 210 WHITES &

https://www.pdf-archive.com/2017/04/05/jeffrey-s-menu/

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

Union Pacific menu RDL 85%

marinière, poivre ou saumon fumé Porc braisé au four à cuisson lente et un filet mignon de porc avec une sauce aux canneberges servi avec pommes de terre pilées et carottes fuseaux glacées au miel et sésame.

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

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

Petit Paris menu lato 2017 84%

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

menu + menu grillowe 83%

Pasty Spaghetti Carbonara 17,00 Makaron Spaghetti, jajko, boczek, śmietana, parmezan Tagliatelle ze szpinakiem 20,00 Makaron Tagliatelle, kurczak, szpinak, czosnek, pomidory suszone, parmezan Penne w sosie curry 17,00 Makaron penne, filet z kurczaka, curry ,śmietana, parmezan Tagliatelle w sosie borowikowym 28,00 Makaron Tagliatelle, polędwiczka wieprzowa, borowiki, śmietana, parmezan Makaron z pesto pomidorowo bazyliowym 18,00 Makaron własnego wyrobu, pesto bazyliowe, pomidory, oliwki, filet z kurczaka, pomidory suszone, czosnek Spaghetti z krewetkami 30,00 Makron spaghetti, krewetki, cukinia, czosnek, pomidorki koktajlowe, pietruszka nać, wino białe, masło, parmezan Penne w sosie pomidorowym 21,00 Makaron penne, kurczak, brokuł, cukinia, cebula, oliwki czarne, pomidory suszone, pomidory pelatti, parmezan.

https://www.pdf-archive.com/2015/07/08/menu-menu-grillowe/

08/07/2015 www.pdf-archive.com

20151108 menu zima5 druk 82%

Dania główne Filet z kurczaka, boczek, chips z jarmużu, puree marchewkowe, duszona brukselka 29,- Kacze udko w sosie z czerwonego wina i jabłek, kluski śląskie, modra kapusta 32,- 64,Stek z polędwicy wołowej, mus z suszonych leśnych grzybów, pieczone bataty, pieczone buraki, sos z sosny i kozieradki Filet z karpia duszony w cebuli, śmietana, musztarda francuska, puree ziemniaczanokoperkowe, surówka z kiszonej kapusty z nierafinowanym olejem rzepakowym 27,- Smażony filet ze szczupaka, bulion grzybowy, puree ziemniaczane, sezonowe warzywa 34,- Placuszki gryczane, sos z boczniaków i czerwonej cebuli, pieczone buraki 21,- Menu dla dzieci Spaghetti bolognese 16,- Nuggetsy paryskie z indyka, frytki ze świeżych ziemniaków, surówka z marchwi i pomarańczy, sok jabłkowy naturalnie tłoczony 200 ml 18,- Placuszki dyniowo-jaglane smażone na oleju kokosowym, mus jabłkowy 12,- Dorsz w kukurydzianej panierce, frytki ze świeżych ziemniaków, surówka z marchwi i pomarańczy, sok jabłkowy naturalnie tłoczony 200 ml 18,- Frytki ze świeżych ziemniaków z domowym ketchupem 8,- Śniadania Jajecznica z trzech jaj, masło, pieczywo pszenne 12,- Jajecznica ekologiczna z trzech jaj, masło, pieczywo żytnie 15,- Owsianka na mleku kokosowym, gruszka, owoce goi, orzechy włoskie 12,- Jajecznica + kawa z ekspresu 15,- Bagietka, kozi ser z Widawy z kozieradką, marynowana gruszka, rukola 14,- Bagietka, grillowany indyk, mozarella, suszone pomidory, rukola 14,- Bagietka, wędzony sum, jajko sadzone 14,- Białe pieczywo możesz zamienić na chleb żytni na zakwasie.

https://www.pdf-archive.com/2015/12/01/20151108-menu-zima5-druk/

01/12/2015 www.pdf-archive.com

32379 - Charlies Menu 79%

Filet Mignon, grilled then topped with melted Provolone Cheese, Lettuce &

https://www.pdf-archive.com/2017/03/14/32379-charlies-menu/

14/03/2017 www.pdf-archive.com

dinner togo oct 2014 78%

act 1, scene 3 I am a great eater of beef and I believe that does harm to my wit BBQ Ribs * Prime Rib Tender Baby Back Ribs drenched in a wonderful Jim Beam BBQ sauce Half Rack 17.95 Full Rack 24.95 Available Friday ~ Saturday ~ Sunday Prime Rib slow roasted, served with natural au jus medium well and well requests will be grilled 12 oz 23.95 16 oz 26.95 * Sweet and Spicy New York Strip Steak * 8 oz Filet Mignon A tender 12 oz New York strip steak rubbed with the Chef’s sweet &

https://www.pdf-archive.com/2015/09/23/dinner-togo-oct-2014/

23/09/2015 www.pdf-archive.com

Carte Hivers 2017 78%

15.00 O Formule du pêcheur 21.00 Moules de Bouchot (de juin à novembre) sauce aux choix, frites Ou Friture de filets de perche, sauce tartare, frites X Desserts au choix ou Glace 2 boules (Coupe glacée et café gourmand, supplément 1.50) O Menu Bambin (jusqu’a 12 ans) 11.80 Sirop à l’eau ou coca ou jus d’orange Nuggets ou steak haché frites ou Filet de poisson frais Glace 2 boules ou faisselle ENTRÉES Terrine de mon Grand-père, compotée d’oignons 8.90 Rillettes de truite fumée à l’atelier, fromage frais, ciboulette et citron vert 8.00 La petite salade de l‘Atelier, magret de canard, salade, noix et roquefort 8.90 Camembert pané, chips de lard croquant et son brin de verdure 6.80 Assiette de légumes grillés, aubergines et poivrons grillés, tomates, oignons, mozzarella, sauce pesto 8.00 Os à moëlle , crouton à l’ail et brin de verdure 8.90 Potée d ‘escargots aux épinards à la crème 8.90 O SALADES Salade toscane, salade mêlée, poivrons et aubergines grillés, tomates confites, oignons rouges, jambon cru, pesto, copeaux de parmesan 13.80 Salade César
 salade mêlée, aiguillettes de poulet grillées, tomates confites, oignons rouges, copeaux de parmesan, sauce César 13.80 Assiette Scandinave
 15.80 saumon mariné, truite fumée, pommes de terre, salade, tomates, crème ciboulette.

https://www.pdf-archive.com/2018/05/10/carte-hivers-2017/

10/05/2018 www.pdf-archive.com

Planification Hotesse 78%

à thé sel ½ tasse de raisin sec 2 tasses de lait ¼ tasse de beurre 3 ufs Filet de saumon chipotle 1 filet de saumon de 150g 2 tranches de citron ½ oignon jaune Assaisonnement chipotle (fourni par la conseillère Patates à l’oignon 1 sachet de soupe à l’oignon Huile d’olive 4 patates épluchées Légumes 3 carottes 4 patates 1 oignon Huile d’olive Sel et poivre Pain aux bananes 1 banane bien mure 1 uf 3 c.

https://www.pdf-archive.com/2014/08/19/planification-hotesse/

19/08/2014 www.pdf-archive.com

WinemakerDinnerCBS 08222015 77%

Cuisine presented by GM Executive Chef Pascal Gimenez Moderated by Wine Elite Sommelier Joey Kleinhans Appetizer Sautéed “La Belle Farm” Foie Gras Seared Foie Gras, Apple Gingerbread, Balsamic Reduction 21.95 Escargots Sierra Nevada Basil-Fed Escargots, Garlic Shallot Parley Butter 12.95 La Soupe à L’oignon French Onion Soup, Garlic Crouton, Melted Gruyère Cheese 7.50 Main Entrée L’entrecôte à la Bordelaise Rib-eye Steak, Green Beans, French Fries, Shallot Red Wine Sauce 29.95 Filet Mignon au Poivre Organic Filet Mignon, Grilled Asparagus, Mashed Potatoes, Peppercorn Veal Reduction Sauce 32.95 Boeuf Bourguignon All Natural Beef Stew, Carrots, Organic Bacon, Pearl Onions, Mushrooms, Over Fettuccini Pasta 19.75 Coq au Vin Organic Chicken Wine Stew, Carrots, Pearl Onions, Mushrooms, Organic Bacon, Steamed Potatoes 18.95 Dessert Strawberry au Sauternes Fresh Strawberries, Sabayon au Sauternes, Whipped Cream 7.50 Crème Brûlée French Classic Vanilla Cream Custard, Caramelized Sugar 7.50 Café Beau Soleil has partnered with the certified sommeliers of The Wine Elite to present our clients with a structured wine program that includes our new series of monthly sommelier-guided tasting dinners.

https://www.pdf-archive.com/2015/08/20/winemakerdinnercbs-08222015/

20/08/2015 www.pdf-archive.com

2016MainCourse 77%

Main Course Caramelized Sea Scallops 27   fresh tomato, basil and lemon salsa *Teryaki Oven Roasted Salmon   27   cranberry saffron rice mustard aioli Crispy Branzini   27   with soy, ginger dressing *Filet Mignon Medallions au poivre, potato au gratin *Pan Seared Long Island Duck Breast 32   28   cranberry orange chutney and roasted sweet potato Braised Short Ribs 29   red wine barbeque glaze over mushroom risotto Free Range Chicken Breast Milanese 25   topped with brie cheese, herb butter dressing Pasta With House Made Pork Sausage 25   spinach, and garlic olive oil *Black Angus Beef Burger toasted brioche, parmesan fries (add $2 each:

https://www.pdf-archive.com/2016/05/12/2016maincourse/

12/05/2016 www.pdf-archive.com

Oggi lo chef consiglia 77%

Oggi lo chef consiglia Primi Piatti Risottino con zafferano e salsiccia Risotto mit Safran und Wurst   Risotto with saffron and sausage   Risotto au safran et saucisses   Ризотто с шафраном и колбасой     Bavette al profumo di mare Nudeln mit Meeresfrüchten   Noodles with seafood   Nouilles aux fruits de mer   Паста с морепродуктами     Farfalle saltate con branzino del nostro mare e porro Nudeln mit Seebarsch und Lauch Pasta with sea bass and leek Pâtes aux loup de mer et le poireau Паста с морским окунем и луком-пореем Melanzane biologiche alla parmigiana con mozzarella e pomodoro Auberginenauflauf mit Mozzarella und Tomatensoße     Eggplant Parmesan Aubergine parmesan Баклажаны Пармезан   Vellutata di pisellini biologici Erbsencremesuppe   Peas cream soup   Crème des petites pois   Гороховый суп       Secondi Piatti   Filettino di orata fresco alla mediterranea Dorade Filet nach Mediterranea Art   Fillet of sea bream Mediterranea Style   Filet de daurade à la Mediterranea   Филе морского леща   Sgombro del Mediterraneo al forno con le sue verdurine Gebackene Makrele mit Gemüse Backed Mackerel with vegetables Maquereau au four cuit avec des légumes Скумбрия, запеченная с овощами Entrecote di roast-beef ai ferri con patatine alla maniera dello Chef Entrecote vom Grill Roastbeef mit Kartoffeln   Entrecote  of  grilled  roast  beef  with  potatoes   Entrecôte de bœuf grillé rôti avec pommes de terre   Антрекот на гриле ростбиф с картофелем     Cordon bleau con prosciutto cotto e formaggio fatti in casa Cordon Bleu mit Schinken und Käse Cordon bleu with ham and cheese Cordon bleu avec du jambon et du fromage Кордон блю с ветчиной и сыром   Crema di dentice su crostini aromatizzati Rot Snapper Kreme   Cream of red snapper   Crème de vivaneau rouge   Крем из красного окуня       Dolci del Giorno   Tagesdessert   Today Desserts   Choix de Dessert   Дессерт дня   Buffet di Insalate ed Antipasti Salat- und Vorspeisenbuffet Salad and Appetizer Buffet Buffet des Salades et des Hors d’œuvre Буфет из салатов и закусок      

https://www.pdf-archive.com/2016/05/27/oggi-lo-chef-consiglia/

27/05/2016 www.pdf-archive.com

NYE MENU 2016 77%

CENTER CUT FILET WHIPPED POTATOES, SAUTÉED ASPARAGUS, LOBSTER CREAM SAUCE $36 GRILLED RIBEYE POTATO GRATIN, CARAMELIZED BRUSSELS SPROUTS WITH CRISPY PANCETTA, RED WINE DEMI 12OZ.

https://www.pdf-archive.com/2016/11/28/nye-menu-2016/

28/11/2016 www.pdf-archive.com