PDF Archive

Easily share your PDF documents with your contacts, on the Web and Social Networks.

Share a file Manage my documents Convert Recover PDF Search Help Contact


Search


PDF Archive search engine
Last database update: 02 December at 13:35 - Around 83000 files indexed.

Show results per page

Results for «roasted»:


Total: 400 results - 0.052 seconds

ZCater Holiday Menus 100%

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

PAIR BY VINEGARS 98%

PAIR BY VINEGARS AGED BALSAMICS A-PREMIUM APRICOT BLACKBERY-GINGER BLACK CHERRY OILS Blood Orange, Garlic, Herbs de Provence, Lemon, Mandarin, Milanese Gremolata, Persian Lime Baklouti Green Chili, Blood Orange, Chipotle, Green Limonato, Harissa, Mandarin, Milanese Gremolata, Rosemary Basil, Blood Orange, Chipotle, Herbs de Provence, Mandarin, Persian Lime, Roasted Walnut Oil Blood Orange, Chipotle, Green Liminato, Lemon, Mandarin, Milanese Gremolata, Persian Lime, Roasted Walnut Oil.

https://www.pdf-archive.com/2017/12/12/pair-by-vinegars/

12/12/2017 www.pdf-archive.com

0 Sunday Lunch Menu 97%

Basil, or Wild Mushroom, or Asparagus Soup Tempura Vegetables (V) £4.95 Mixed vegetables in a light tempura batter with a sweet chilli dip and salad garnish Prawn Horns £4.95 Delicious prawns and spring onions in light pastry horns with a sweet chilli dip Prawn Cocktail £5.95 Succulent prawns in a marie rose sauce on a bed of mixed salad, served with buttered brown bread Cheesy Garlic Bread (V) £2.95 Garlic bread slices topped with melted cheddar cheese Add hot chilli sauce £0.60 Traditional Home Cooked Roast Roast British Rib of Beef £10.95 Roast Welsh Leg of Lamb £10.95 Roasted Half Chicken £ 9.95 Roast Pork £ 8.95 Nut Roast (V) £ 9.95 All Served with Roast Potatoes, Yorkshire pudding, Roast Onion, Seasonal Vegetables and Gravy Children’s Roast Dinner £ 5.95 A choice of Beef, Lamb or Pork, served with Roast Potatoes, Yorkshire pudding, Roast Onion, Seasonal Vegetables and Gravy Pub Favourites Fish &

https://www.pdf-archive.com/2012/06/15/0-sunday-lunch-menu/

15/06/2012 www.pdf-archive.com

0 Sunday Menu web 97%

Cheese Garlic Bread (V) £ 3.95 Garlic bread slices topped with melted cheddar cheese, Garlic bread spread with hot chilli sauce and topped with with red onion chutney melted cheese Tempura Vegetables (V) £ 4.95 Whitebait £ 5.95 Mixed vegetables in a light tempura batter with a sweet Breaded whitebait lightly deep-fried and served with chilli dip and salad garnish salad garnish and tartare sauce Traditional Home Cooked Roast Roast British Rib of Beef £10.95 Roast Welsh Leg of Lamb £10.95 Roasted Half Chicken £ 9.95 Roast Pork £ 8.95 Nut Roast (V) £ 9.95 All Served with Roast Potatoes, Yorkshire pudding, Roast Onion, Seasonal Vegetables and Gravy Children’s Roast Dinner £ 5.95 A choice of Beef, Lamb or Pork, served with Roast Potatoes, Yorkshire pudding, Roast Onion, Seasonal Vegetables and Gravy Pub Favourites Fish &

https://www.pdf-archive.com/2012/04/02/0-sunday-menu-web/

02/04/2012 www.pdf-archive.com

SUNDAY LUNCH MENU 23 09 15 96%

Salmon and crab fishcake in golden breadcrumbs, spring onion, served on Platters   whitebait, pan fried mackerel, tartare sauce, mayonnaise, granary bread and Asparagus, broad bean and pea risotto, shaved Parmesan, rocket leaves, warm roasted beetroot.

https://www.pdf-archive.com/2015/09/28/sunday-lunch-menu-23-09-15/

28/09/2015 www.pdf-archive.com

Sunday Menu web 96%

pepper squid on a Mixed vegetables in a light tempura batter with a sweet bed of mixed leaves with sweet chilli dip chilli dip and salad garnish Whitebait Prawn Horns £ 4.95 Delicious prawns and spring onions in light pastry horns £ 3.95 £ 5.95 Breaded whitebait lightly deep-fried and served with salad garnish and tartare sauce with a sweet chilli dip Traditional Home Cooked Roast Roast British Rib of Beef £10.95 Roast Pork Roast Welsh Leg of Lamb £10.95 Nut Roast topped with Goat’s Cheese (V) £ 9.95 Roasted Half Chicken £ 8.95 £ 9.95 All Served with Roast Potatoes, Yorkshire pudding, Roast Onion, Seasonal Vegetables and Gravy Pub Favourites Fish &

https://www.pdf-archive.com/2012/03/09/sunday-menu-web/

09/03/2012 www.pdf-archive.com

MAIN RESTAURANT MENU 23 09 15 95%

Side Orders Starters   Fresh Hand-Cut Chunky Chips £2.50  Roasted flat mushroom £2.25 toasted bloomer and sourdough served with garlic marinated olives, olive oil and  Dressed side salad £2.50 balsamic vinegar.

https://www.pdf-archive.com/2015/09/28/main-restaurant-menu-23-09-15/

28/09/2015 www.pdf-archive.com

dinner togo oct 2014 95%

act 1, scene 1 Roasted Beet &

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

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

christmas dinner menu 95%

Asparagus tart served warm with a salad garnish IN BETWEEN Fresh Lemon Sorbet MAIN COURSES Roasted Roulade of Local Turkey Accompanied with Seasonal Vegetables, Potatoes and Trimmings Seared Supreme of Guinea Fowl Wild Mushroom &

https://www.pdf-archive.com/2016/09/22/christmas-dinner-menu/

22/09/2016 www.pdf-archive.com

lunch to go oct 2014 94%

PUB Hours Monday—Saturday 11:00 - 3:00 WWW.SHAKESPEARESRESTAURANT.COM 724.752.4653 Fried Mozzarella Stuffed Hot Peppers Three half moon pieces of mozzarella breaded and deep fried, served with a side of marinara sauce 7.95 Banana peppers filled with a hot sausage stuffing, topped with marinara sauce and mozzarella cheese, then baked to a golden brown 7.95 Caprese Pizziola Fried Zucchini Our garlic flatbread topped with olive oil, garlic, oven roasted tomatoes and mozzarella cheese 7.95 Zucchini strips, deep fried, and served with our own marinara sauce 5.95 Pretzel Roll Soft pretzel dough, deep fried and served with your choice of dipping sauce 5.95 Soup du jour Cup 2.50 French Onion Crock Bowl Pumpkin Bisque garnished with candied pecans 4.25 3.75 Cup 2.50 Bowl 3.75 Herb Cod Crab Cakes Fresh cod fillet encrusted with a blend of bread crumbs and fresh herbs, baked and topped with a delicate reduction of lemon and white wine 10.95 Our own blend of crabmeat, and seasonings, shaped into two cakes and served with a Dijon glaze 11.95 Apple Bourbon Salmon Grilled Sirloin Fresh salmon fillet pan seared and topped with Gala apples in a sweet bourbon glaze 13.95 6 oz sirloin, grilled to your liking 14.95 Add sautéed mushrooms 1.95 sautéed onions 1.75 Lemon Pepper Chicken Grilled lemon pepper seasoned chicken breast topped with artichokes and roasted red peppers with a light wine sauce, garnished with parmesan cheese 10.95 Above lunch entrees served with :

https://www.pdf-archive.com/2015/09/23/lunch-to-go-oct-2014/

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

Chalet menu final A4 4 web 94%

PROUD ESTD 1994 CHALET menu PROUD E STD 1 9 9 4 CHALET PIZZAS AND NACHOS £5.00 MARGHERITA Proud’s very own tomato sauce with mozzarella and fresh basil leaves £5.50 VEGETARIAN Proud’s very own tomato sauce with artichoke hearts, roasted peppers, mushrooms and capers, drizzled with pesto £5.50 PEPPERONI Hot and spicy pepperoni, roasted peppers and jalapenos £5.50 REINA Mushroom and honey roast ham £6.00 CAPRICIOSA Roasted peppers, artichoke hearts, salami and honey roast ham £4.50 HAWAIIAN Honey roast ham and juicy pineapple chunks £5.50 FLORENTINE £5.50 LOADED NACHOS Spinach with an egg on top A generous helping of tortilla chips with beef chilli, topped with melted cheddar cheese, guacamole and soured cream BURGERS all of our burgers are served in a crusty bun £5.00 BEEF BURGER British beef steak mince burger, with pickled gherkins, tomato, lettuce and onion with tartar sauce £5.00 VEGGIE BURGER Mixed vegetable patty with tomato, lettuce and onion £5.00 CHICKEN BURGER Tender chicken breast with tomato and lettuce Add 20p for Cheddar Cheese or Roasted Peppers Add 50p for Crispy Bacon PROUD E STD 1 9 9 4 CHALET HOT DISHES £4.00 CROQUE FROMAGE The ultimate winter comfort food - mature cheddar cheese melted on a thick slice of toasted sourdough with a dash of Worcester sauce £4.95 CROQUE MONSIEUR A French favourite - a thick slice of toasted sourdough, generously topped with mature cheddar cheese and ham, with a dash of Worcester sauce £4.95 RATATOUILLE AND CHEVRE PIE A sumptuous mix of traditional Provençal vegetables with soft goats cheese, encased in a light puff pastry £4.95 PISSALADIÈRE A French twist on a classic pizza, loaded with onions, olives and optional anchovie £4.95 JAMBON FUMÉ AND EGGS CHICKEN AND POIREAU PIE Proud’s take on the traditional British dish of gammon and eggs £4.95 An indulgent winter classic a homemade creamy chicken and leek pie topped with puff pastry £4.95 TARTIFLETTE A wickedly rich and warming dish served in a skillet, packed full of potatoes, creamy reblochon cheese, bacon and onions HOT DRINKS £2.50 £2.50 HOT COCO COFFEE £2.50 TEA £5.95 COCKTAILS Hotty totty Irish coffee Coffees with liquor proud es td 1994 Chalet Proud Camden | The Horse Hospital | Chalk Farm Rd | London NW1 8AH | 020 7482 3867 proudcamden.com

https://www.pdf-archive.com/2014/12/03/chalet-menu-final-a4-4-web/

03/12/2014 www.pdf-archive.com

Bere's Hall Catering Menu (Full size) 94%

$21.99/person Prime Rib Seasoned and slow‐roasted 8‐ounce prime rib.

https://www.pdf-archive.com/2013/10/29/bere-s-hall-catering-menu-full-size/

29/10/2013 www.pdf-archive.com

Pastosa 6pnl Nov2016 wesitePhone 94%

16” $75 18” $95 Roasted Peppers Puff Pastry .........................

https://www.pdf-archive.com/2016/11/07/pastosa-6pnl-nov2016-wesitephone/

07/11/2016 www.pdf-archive.com

2011 - HSWT.Menu.1.1 94%

Cheese $ $ $ $ $ $ 60.00 60.00 70.00 70.00 75.00 75.00 G F 1/3 lb Black Angus Hamburger 1/3 lb Beef Hotdogs Seasoned Chicken BBQ Chicken Hot or Sweet Sausage w/ Fried Peppers Marinated Beef or Chicken Kabob’s Baby Back Ribs Grilled Salmon Handcut 12 oz NY Strip Steaks Corn-on-the-Cob Marinated Vegetables Sugar Snap Peas w/Roasted Peppers Broccoli w/ Garlic Butter &

https://www.pdf-archive.com/2011/05/04/2011-hswt-menu-1-1/

04/05/2011 www.pdf-archive.com

JacksMenu 93%

Cheese Vegetable Platter HOT DINNERS (Made to order) Lasagna (Meat or Spinach) Baked Ziti Honey Chicken Wings Buffalo Chicken Wings Roasted Chicken (Whole or Cut) Eggplant Parmigiana Meatballs with Marinara Sauce Sausage and Peppers (Pork or Chicken) Chicken Fingers *Call for pricing* CALL FOR DAILY SANDWICH SPECIALS!

https://www.pdf-archive.com/2015/07/26/jacksmenu/

26/07/2015 www.pdf-archive.com

Christmas Event packages 93%

CHRISTMAS LUNCH ENTRÉE • • • • • Basil cured Kingfish with tomato and watercress Chilli and salt prawn with Asian herb salad, palm sugar lime dressing Wagyu bresaola salad with pickled mushrooms and grilled witlof Salad of tomato, wood side goats curd and zucchini flower fritters Braised chicken thigh risotto, Serrano ham and parmesan MAIN • Twice cooked pork belly with celeriac purée and savoy cabbage • Roasted lamb rump with crushed Kipfler potatoes, tomato fondue and garlic jus • Seared Atlantic salmon with prawn colcannon and red wine jus • Roast turkey with cranberry sauce, walnut and apricot stuffing • Sautéed potato gnocchi with eggplant ragout, oregano and Manchego shavings DESSERT • Steamed Christmas plum pudding with cherry compote, eggnog sauce • Baked citrus tart with lemon sherbet and candied zest • Chocolate gingerbread brownie, burnt honey ice cream and caramelised pears • Vanilla panna cotta, iced yoghurt macaron with a strawberry Champagne consommé • Toasted pavlova, vanilla cream and tropical fruit compote Two course:

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

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

vtb2014catering 93%

( 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

Wk 8 Michaelmas 2015 93%

Tomato Bake Cottage Pie MCR Christmas Formal Spicy Lamb Nachos Chicken Fajita with Soured Cream Turkey Chasseur No Early Hall Saute Potatoes Roasted Salmon Fillet with a Tomato &

https://www.pdf-archive.com/2015/12/01/wk-8-michaelmas-2015/

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

Menu-Retail.PDF 93%

Plain, Hazelnut , Roasted Vegetable Medley, Chive &

https://www.pdf-archive.com/2016/10/12/menu-retail/

12/10/2016 www.pdf-archive.com

32379 - Charlies Menu 92%

Roget $7 $28 Chardonnay, Chateau Ste Michelle $7 $28 Chardonnay, CK Mondavi $6 $24 Pinot Grigio, Cupcake $7 $28 Pinot Grigio, Principato $5 $20 Riesling, Barefoot $6 $24 Sauvignon Blanc, Villa Maria $7 $28 Zinfandel, Salmon Creek $5 $20 Chicken Fingers Served with side of fries $7.59 Mozzarella Sticks Dished with Marinara $6.59 Clam Chowder Sometimes Manhattan Red, Sometimes New England White...Always full of clams Jamaican Boneless Breast Tenders Boneless Chicken Breast Tenders roasted in Jamaican Jerk Spices, dished with Ranch Dressing $7.29 Cup $3.25 Crock 0’ Chili Onion Rings $6.29 Nachos Homemade Tortilla Chips, Tomato, Onions, Jalapeños, Black Beans, Shredded Cheese and Cheddar Cheese Sauce served with Pico de Gallo &

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

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

BHG Catering 2015 92%

Smoked Ham, Turkey, Roast Chicken, Roast Beef, Hummus, or Roasted Vegetables Choice of two (2):

https://www.pdf-archive.com/2015/04/29/bhg-catering-2015/

29/04/2015 www.pdf-archive.com