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Full Menu Amico Di Amici July 2016 100%

herb ragu £8.60 SPAGHETTI ALLA CARBONARA Spaghetti in a creamy sauce with pancetta and egg £8.60 SPAGHETTI ALLA VONGOLE Clams cooked in garlic &

https://www.pdf-archive.com/2016/07/21/full-menu-amico-di-amici-july-2016/

21/07/2016 www.pdf-archive.com

Menu 99%

Day (Monte Arcosu - CA) Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Domenica 17 Giugno 2012 ore 13:30 Ristorante Monte Arcosu Loc.

https://www.pdf-archive.com/2012/05/13/menu/

13/05/2012 www.pdf-archive.com

Menu1 13.00 99%

Day (Monte Arcosu - CA) Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Domenica 17 Giugno 2012 ore 13:00 Ristorante Monte Arcosu Loc.

https://www.pdf-archive.com/2012/05/14/menu1-13-00/

14/05/2012 www.pdf-archive.com

Himmarshee Lunch 97%

GRILLE SMALL BITES LUMP CRAB CAKE BUTTERNUT SQUASH PURSES PAN ROAST OF FLORIDA CLAMS tomato-jalapeño relish, sweet corn jus and avocado salsa…15/25 shiitake mushrooms, pecan oil, grana padano, sage-brown butter sauce…12 pancetta, corn, white beans, picked herbs, tomatoes, chardonnay broth and grilled ciabatta…10 STUFFED MEDJOOL DATES OPEN-FACED PULLED PORK QUESADILLAS SPINACH, BRIE &

https://www.pdf-archive.com/2011/01/17/himmarshee-lunch/

17/01/2011 www.pdf-archive.com

Take Out Menu (08-01) (pdf) 93%

goat cheese $7 Caesar Salad-Crisp romaine hearts with a pancetta anchovy dressing, garlic croutons topped with shaved parmesan $7 Rusticana Salad-organic greens, gorgonzola cheese, raisins, walnuts and tomatoes tossed in a balsamic vinaigrette $7 Takeout Menu Calamari Fritti-Fried calamari in a corn meal crust, ginger sesame dipping sauce $9 11 South Fullerton Avenue • Montclair, NJ 973-746-6778 www.PalazzoNJ.com “Like” us on Facebook!

https://www.pdf-archive.com/2011/08/01/take-out-menu-08-01-pdf/

01/08/2011 www.pdf-archive.com

Menù2 90%

Is Begas, Uta – CA Menù Terra Mare Antipasti Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Champignon e Rucola e Grana Involtini di Melanzane al Caprino Rotolini di Zucchine con Crudo, Robiola e Ricotta Fagottini alle Seppie Zuppa di Cozze e Arselle Insalata di Mare Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Primi Piatti Culurgiones Ogliastrini Pomodoro e Basilico Trofie Mari e Monti Secondi Piatti Maialetto e Vitella Arrosto Gamberi e Seppie Arrosto Sorbetto Verdure di Stagione Macedonia Dessert Bevande

https://www.pdf-archive.com/2012/05/13/menu2/

13/05/2012 www.pdf-archive.com

Menu3 13.00 90%

Is Begas, Uta – CA Menù Terra Mare Antipasti Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Champignon e Rucola e Grana Involtini di Melanzane al Caprino Rotolini di Zucchine con Crudo, Robiola e Ricotta Fagottini alle Seppie Zuppa di Cozze e Arselle Insalata di Mare Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Primi Piatti Culurgiones Ogliastrini Pomodoro e Basilico Trofie Mari e Monti Secondi Piatti Maialetto e Vitella Arrosto Gamberi e Seppie Arrosto Sorbetto Verdure di Stagione Macedonia Dessert Bevande

https://www.pdf-archive.com/2012/05/14/menu3-13-00/

14/05/2012 www.pdf-archive.com

Menu1 13.00 90%

Day (Monte Arcosu - CA) Un poAffettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Domenica 17 Giugno 2012 ore 13:00 Ristorante Monte Arcosu Loc.

https://www.pdf-archive.com/2012/05/14/menu1-13-00-1/

14/05/2012 www.pdf-archive.com

Firenze 2018 Banquet Menu 90%

Firenze By Night Ristorante Menu #1 Mixed Green Salad Penne Boscaiola (Pancetta, Mushrooms, and Onion Sauce) Choice Catch Of The Day Pollo Toscano (Chicken Breast Sautéed w/Artichokes and Marsala Wine Sauce) Spumoni Coffee $40 ++ Menu #2 Caesar Salad Penne Boscaiola (Pancetta, Mushrooms, and Onion Sauce) Choice Salmon Sautéed with White Wine, Lemon and Rosemary Pollo Toscano (Chicken Breast Sautéed with Artichokes and Marsala Wine Sauce) Veal Piccata (Veal Sautéed with Lemon, Capers, and White Wine Sauce) Cheesecake or Spumoni Coffee $45 ++ Menu #3 Hearts Of Romaine w/ Blue Cheese Gnocchi Firenze Choice Petrali Sole Sautéed with Lemon and White Wine Pollo Toscano (Chicken Breast Sautéed with Artichokes and Marsala Wine Sauce) Pork Tenderloin Marsala (Mushrooms and Marsala Wine Sauce) Saltinbocca Alla Romana (Veal with Prosciutto and Mozzarella Cheese) Tiramisu or Cheesecake Coffee $50++ Menu #4 Hearts Of Romaine with Shrimp Meat Gnocchi Firenze or Penne Zenzero Choice Petrali Sole Sautéed with Lemon and White Wine Prawns Pizzaiola (Capers, Oregano, Garlic, and Marinara Sauce) Osso Buco Firenze (Veal Shank with Mushrooms and Peppers) Cappone (Chicken Breast Stuffed with Fontina Cheese and Prosciutto) Fragole Con Zabaione Freddo (Strawberries with Cold Zabagione) Coffee $55 ++ Firenze By Night 1429 Stockton St.

https://www.pdf-archive.com/2018/01/12/firenze-2018-banquet-menu/

12/01/2018 www.pdf-archive.com

AFFUMICATA CRUDA scheda tecnica 88%

REV:01 info@subalpino.com DEL 19/04/2017 SCHEDA TECNICA PRODOTTO PRODUCT SPECIFICATION DENOMINAZIONE COMMERCIALE PANCETTA AFFUMICATA CRUDA COMMERCIAL NAME DENOMINAZIONE DI VENDITA PANCETTA AFFUMICATA CRUDA SELL DESCRIPTION RAW BACON SMOKED CODICE EAN / EAN CODE 25596 STABILIMENTO DI PRODUZIONE E SALUMIFICIO SUBALPINO SPA BOLLO CE:IT 1276 L CE CONFEZIONAMENTO VIA CORTEMILIA 92/A 12055 DIANO D'ALBA (CN) ITALY WEB:

https://www.pdf-archive.com/2018/02/07/affumicata-cruda-scheda-tecnica/

07/02/2018 www.pdf-archive.com

menu 04-2016 F11 82%

Hladna predjela - Cold starters Svježi sir / Fresh cheese artičoke, mladi špinat, mladi luk, kiselo vrhnje, kore za savijače artichokes, young spinach, spring onion, sour cream, filo dough 50,00Kn Jaja / Eggs divlje šparoge / panceta / hollandaise - wild asparagus / pancetta / hollandaise 65,00Kn Naš vitello tonnato / Our vitello tonnato teletina / tuna / kapare / inćuni / limun / majoneza - veal / tuna / capers / anchovies / lemon / mayonnaise 75,00Kn Sipa / Cuttlefish koromač / slanutak / crvena leća / rikola / čili - fennel / chickpeas / red lentils / rocket leaf / chili 80,00Kn Juhe - Soups Peršin / Parsley gusta juha od peršina / hren - creamy soup / parsley / horseradish 40,00Kn Juneći rep / Oxtail bistra juha od junećeg repa / goveđi jezik - clear oxtail broth / beef tongue 45,00Kn Jadranske kozice / Adriatic prawns bisque od kozica / komorač / kozice - prawn bisque / fennel / prawns 80,00Kn Topla predjela - Warm starters Puž / Snail vinogradarski puževi / šumske gljive / lisnato tijesto - garden snails / forrest mushrooms / puff pastry 60,00Kn Teleće brizle / Veal sweetbreads pistacije / prokulica / cvjetača - pistachio / brussel sprouts / cauliflower 70,00Kn Rakovica / European spider crab ravioli od rakovice / limun / kapari / maslac - european spider crab ravioli / lemon / capers / butter 75,00Kn Guščja jetra / Goose liver koštana srž / medvjeđi luk / mladi luk - bone marrow / wild garlic / spring onion 95,00Kn Glavna jela - Main dishes Palamida / Atlantic bonito grašak / hren / badem / kumin - green peas / horseradish / almond / cumin 120,00Kn Grdobina / Monkfish patliđan / kumin / korijander / rikola / začinsko bilje - eggplant / cumin / coriander / rocket leaf / herbs 165,00Kn Zubatac / Dentex krumpir / poriluk / ikra od pastrve / špinat - potato / leek / trout roe / spinach 180,00Kn Janjetina / Lamb vrganji / janjeća jetra / panceta / mladi luk / maslac / čičoka porcini mushrooms / lamb liver / pancetta / spring onion / butter / jerusalem artichoke 130,00Kn Teletina / Veal teleći kare / crne trube / zrnati senf / tikvice / smrčci / cherry rajčica / vlasac veal entrecôte / black trumpets / mustard / zucchini / morels / cherry tomato / chives 140,00 Kn Pačja prsa / Duck brasts zelene mahune / čvarci / marelice / gin / đumbir / cimet / muškatni oraščić green beans / pork cracklings / apricot / gin / ginger / cinnamon / nutmeg 145,00Kn Dubravkin put Classics Tartar od jadranske tune / Adriatic tuna tartar 75,00Kn Tatarski biftek / Steak tartar 90,00Kn Dnevna ponuda svježe ribe / Daily offer of fresh fish 1 kg - 490,00Kn Škampi / Scampi 1 kg – 750,00 Kn Hrvatski Simmental ribeye steak odležan 30 dana Croatian Simmental ribeye steak 30 days aged 350 g - 135,00Kn 500 g – 195,00Kn Francuski Charolais biftek (250 g) French Charolais beef tenderloin (250 g) 200,00Kn Španjolski Vacca Vecchia ramstek Spanish Vacca Vecchia entrecôte 350 g - 220,00Kn 500 g – 330,00Kn Prilozi / Side dishes 15,00Kn Domaći prženi krumpir / Homemade fried potato Gratinirani krumpir / Potato gratin Blitva i krumpir na dalmatinski / Swiss chard and potato dalmatian st e Pohane tikvice / Deep fried zucchini Povrće sa žara / Grilled vegetables Degustacijski menu / Tasting menu 7 slijedova / 7 courses 375,00 Kn do / until 21.00 h 12 slijedova / 12 courses 525,00 Kn do / until 20.00 h Degustacijski menu molimo odabrati za cijeli stol.

https://www.pdf-archive.com/2016/04/14/menu-04-2016-f11/

14/04/2016 www.pdf-archive.com

ZCater Holiday Menus 80%

Served with O’Brien Potatoes, Assorted Breakfast Breads, Assorted Bagels, Fresh Fruit Salad and Orange Juice (Egg Whites/Egg Substitution Available Upon Request) Starters Selection of Muffins, Croissants, Artisan Breads, Bagels and Rolls, Whipped Butter and Fruit Preserves, Imported and Domestic Cheese Display Salads Mixed Greens, Dried Cranberry’s and Roasted Walnuts, Raspberry Dressing Roasted Pancetta, Sun-Dried Tomatoes and Grilled Vegetables Pasta Salad Red Potato Salad with Grilled Corn, Scallions, And Roasted Red Peppers, Dijon Mustard Tomato, Basil, And Fresh Mozzarella, Balsamic Vinaigrette Fruit Display Cubed Cantaloupe, Honeydew, Pineapple, Watermelon and Assorted Berries Omelet Station Omelets Made to Order with The Following Selections:

https://www.pdf-archive.com/2016/11/08/zcater-holiday-menus/

08/11/2016 www.pdf-archive.com

Green Truck Menu - Production Catering 79%

/// Ingredients are thoughtfully sourced from local + organic farms <3 [ production catering menu ] Z<<Z<¯¯ [web] www.greentruckonthego.com /// [email] greentruckn@gmail.com /// [phone] 310 204 0477 [option three] MAINS [ second meal ] [ first meal ] Green Truck Breakfast Sandwich Eggs* + Chard + Kale + Pancetta + Gruyere + English Muffin Stone Ground Oatmeal Quinoa + Barley + Cinnamon &

https://www.pdf-archive.com/2015/05/09/green-truck-menu-production-catering/

09/05/2015 www.pdf-archive.com

Speisekarte Trattoria Emilia 79%

3 „Patate, Porri, Pancetta“ gefüllt mit Kartoffeln, Lauch und Bauchspeck 13 € „Patate e salsiccia“ große Tortelli mit Kartoffel-Wurst-Füllung und 13 € Nr.

https://www.pdf-archive.com/2016/04/06/speisekarte-trattoria-emilia/

06/04/2016 www.pdf-archive.com

Easter Sunday 70%

Starters {Choice of} Soup of the Day Prepared ‘Chef’s Style’ Buffalo Mozzarella Tower Tomato - Red Onion - Roasted Peppers - Pancetta Chip - Basil Pesto - Balsamic - EVOO Easter Day Pie Ricotta Cake - Italian Ham &

https://www.pdf-archive.com/2011/04/12/easter-sunday/

12/04/2011 www.pdf-archive.com

Menù2 13.00 70%

Is Begas, Uta – CA Menù Terra Mare Antipasti Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Formaggio Champignon e Rucola e Grana Involtini di Melanzane al Caprino Rotolini di Zucchine con Crudo, Robiola e Ricotta Fagottini alle Seppie Zuppa di Cozze e Arselle Insalata di Mare Primi Piatti Culurgiones Ogliastrini Pomodoro e Basilico Trofie Mari e Monti Secondi Piatti Maialetto e Vitella Arrosto Gamberi e Seppie Arrosto Sorbetto Verdure di Stagione Macedonia Dessert Bevande

https://www.pdf-archive.com/2012/05/14/menu2-13-00-1/

14/05/2012 www.pdf-archive.com

Menu3 13.00 70%

Is Begas, Uta – CA Menù Terra Mare Antipasti Affettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Formaggio Champignon e Rucola e Grana Involtini di Melanzane al Caprino Rotolini di Zucchine con Crudo, Robiola e Ricotta Fagottini alle Seppie Zuppa di Cozze e Arselle Insalata di Mare Primi Piatti Culurgiones Ogliastrini Pomodoro e Basilico Trofie Mari e Monti Secondi Piatti Maialetto e Vitella Arrosto Gamberi e Seppie Arrosto Sorbetto Verdure di Stagione Macedonia Dessert Bevande

https://www.pdf-archive.com/2012/05/14/menu3-13-00-1/

14/05/2012 www.pdf-archive.com

Menu1 Watergun 70%

Day (Monte Arcosu - CA) Un poAffettati misti (Prosciutto, Pancetta, Guanciale e Salsiccia) Domenica 17 Giugno 2012 ore 13:00 Ristorante Monte Arcosu Loc.

https://www.pdf-archive.com/2012/06/06/menu1-watergun/

06/06/2012 www.pdf-archive.com

Seasonal Dinner 70%

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 2015 70%

CHRISTMAS MENU £35 per person Celeriac veloute Black truffle, quail and ham hock Scotch egg Game terrine Pickled girolles, port and raisin puree, toasted brioche Hansen and Lydersen smoked salmon Pickled cucumber, caperberries, buttered rye Goat’s cheese mousse Gingerbread, beetroot, cobnuts, raspberry and hazelnut dressing ***** Roast turkey Stuffing, honey glazed parsnips, cranberry sauce Braised Ox cheek Parisienne potatoes, pancetta, sprout tops, red wine jus Fillet of plaice Olive oil pomme puree, salted grapes, sauce Veronique Hay baked celeriac Braised pearl barley, spruce oil, wild mushroom tea ***** Christmas pudding Armagnac custard and redcurrants 12 Hay Hill yule log Sour cherries and eggnog ice cream Treacle tart Clotted cream ice cream and fresh raspberries Selection of Artisan cheese from Mons and Neal’s Yard (£5 supplement per person) A discretionary 13.5% service charge will be added to your bill

https://www.pdf-archive.com/2015/11/05/christmas-menu-2015/

05/11/2015 www.pdf-archive.com

Valentine's 2016 70%

Valentine’s Dinner Menu Sunday 14th February 2016 Bresaola Valtellina and Walnut roulades set on a Chive Velouté drizzled with Lemon vinaigrette Port Wine Scented Consume with Fine herb pancakes Tortelli Mezzaluna set on a Pumpkin puree dressed with Julienne Vegetables and crispy Pancetta Angus Beef Tagliatta bedded on Rocket Leaves topped with Pecorino shavings and Balsamic reduction or Pan seared Duck breast with Red Orange and Cranberry Jus or Grilled Salmon darns with Asparagus spears and Creamy Saffron caulis Roasted Potatoes / Buttered seasonal Vegetables Cinnamon Biscuit coupe with fresh Strawberries and Chantilly Cream 23.00 Euro per person

https://www.pdf-archive.com/2016/02/11/valentine-s-2016/

11/02/2016 www.pdf-archive.com

tesla menu[1] 70%

FONTINA CRESPELLE poached egg, charred scallion vinaigrette RICOTTA PANCAKES vanilla peaches, powdered sugar “BENEDICT” poached egg, Calabrese salami, spinach, ciabatta, hollandaise “SHRIMP N GRITS” rock shrimp, polenta, bacon CHEESEBURGER balsamic onions, aged provolone, crispy pancetta, parmesan fries BUCATINI CARBONARA handmade pasta, bacon, ham, egg KEY LIME CUSTARD orange, citrus crumble, berry gelato STRAWBERRY CRISP candied pecans, yogurt brunch libations - 8 FROZEN BELLINI peach, prosecco BLOODY MARY ITALIAN BLOOD ORANGE pickle brine, “SANGRIA” MIMOSA Old Bay Lambrusco, Aperol, Cointreau, lemon, orange prosecco PINK LACE citrus vodka, Chambord, rose champagne

https://www.pdf-archive.com/2016/07/06/tesla-menu-1/

06/07/2016 www.pdf-archive.com

Menu été - dégustation (3) 70%

MENU DÉGUSTATION – 5 SERVICES 54$ Amuse-bouche —∆— Salade travaillée Tortellinis farcis au prosciutto et à la ricotta, purée de tomates façon portugaise, beurre de courgettes, croquant de pain aux fines herbes et parmesan Carpaccio de bison, champignons sauvages poêlés et marinés, cipollinis glacés, émulsion d’épinards et moutarde violette + 2 St-Jacques en coquille poêlée et enrobée de pancetta, crémeux de maïs, condiment de canard fumé et amandes +5 Verrine de crevettes de Matane, pommes et céleris, foam au wasabi, mayonnaise à l’encre de seiche, tuile au poivre de Sichuan et œufs de saumon Terrine de foie gras mi-cuit, gel de bleuets, betteraves dorées, copeaux de cerises et financier maison + 6 —∆— Trou normand —∆— Doré de lac poêlé, velouté d’asperges et d’autres en garniture, condiment de bourgots à la provençale + 3 Ris de veau croustillant, espuma de lard fumé, brochettes de langoustines confites, purée de chou rouge vinaigré, jus de viande à l’ail rôti + 8 Magret de canard rôti, purée de carottes miel et citron, calmars frits et palourdes marinières +5 Flanc de porc fondant et chorizo, caramel de cidre, pickles de melon, noisettes, suprêmes d’agrumes, purée de pommes de terre à l’ail Tartare de bœuf façon Le Millen servi avec frites juliennes Contre-filet de bœuf vieilli à sec, sauce au poivre de Madagascar, pommes de terre garnies d’oignons verts, chili et parmesan, crème sure + 10 —∆— Dessert ou assiette de deux fromages

https://www.pdf-archive.com/2016/07/19/menu-e-te-de-gustation-3/

19/07/2016 www.pdf-archive.com

Menu été (1) (3) 70%

Entrées Salade travaillée PM Tortellinis farcis au prosciutto et à la ricotta, purée de tomates façon portugaise, beurre de courgettes, croquant de pain aux fines herbes et parmesan 12 Carpaccio de bison, champignons sauvages poêlés et marinés, cipollinis glacés, émulsion d’épinards et moutarde violette 15 St-Jacques en coquille poêlée et enrobée de pancetta, crémeux de maïs, condiment de canard fumé et amandes 18 Verrine de crevettes de Matane, pommes et céleris, foam au wasabi, mayonnaise à l’encre de seiche, tuile au poivre de Sichuan et œufs de saumon 12 Terrine de foie gras mi-cuit, gel de bleuets, betteraves dorées, copeaux de cerises et financier maison 20 —∆— Trou normand 7 —∆— Plats Doré de lac poêlé, velouté d’asperges et d’autres en garniture, condiment de bourgots à la provençale 28 Ris de veau croustillants, espuma de lard fumé, brochettes de langoustines confites, purée de chou rouge vinaigré, jus de viande à l’ail rôti 34 Magret de canard rôti, purée de carottes miel et citron, calmars frits et palourdes marinières 30 Flanc de porc fondant et chorizo, caramel de cidre, pickles de melon, noisettes, suprêmes d’agrumes, purée de pommes de terre à l’ail 24 Tartare de bœuf façon Le Millen servi avec frites juliennes 24 Contre-filet de bœuf vieilli à sec, sauce au poivre de Madagascar, pommes de terre garnies d’oignons verts, chili et parmesan, crème sure 36 —∆— À-côtés Salade verte 6 Frites 4

https://www.pdf-archive.com/2016/07/19/menu-ete-1-3/

19/07/2016 www.pdf-archive.com