PDF Archive: PDF Search

Seasonal Dinner 100%

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

Dinner Menu English December 2015 99%

shallot . ... caramelized shallot . watercress the lamb pistachio crusted lamb .

https://www.pdf-archive.com/2015/12/03/dinner-menu-english-december-2015/

03/12/2015 www.pdf-archive.com

Easter Sunday 90%

Hand Cut Fries Wild Atlantic Salmon Asparagus - Israeli Couscous - Poached Egg - Thyme Hollandaise Sauce Black Angus Skirt Steak Baby Arugula - Red Onions - Capers - Tomatoes - Sherry Shallot Truffle Vinaigrette - Roasted Fingerling Potatoes Sweet Ending {Choice of} Italian Cheese Cake - Chocolate Mousse - Biscotti Coffee or Hot Tea Includes One Bloody Mary or Mimosa

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

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

WinemakerDinnerCBS 08222015 90%

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

BBU Menu 9.15 89%

Watermelon Gazpacho 4.50/6.50 Salad (VG)(N) Marinated Kale with Roasted Brussels sprouts, Butternut Squash, Toasted Walnuts and a Shallot Vinaigrette 10.99 Grilled Salmon Salad with Mixed Asian Greens, Red Cabbage, Edamame, Fried Shiitake Mushrooms, Crispy Shallots and a Pickled Ginger Vinaigrette 14.50 940 Salad:

https://www.pdf-archive.com/2016/09/15/bbu-menu-9-15/

15/09/2016 www.pdf-archive.com

Newsletter 09.08 89%

Cream Cheese 1/3 C Half N Half ½ C Parmigiano-Reggiano 1 Cippolini Onion or Shallot 2 Cloves Garlic 2 T Butter Salt &

https://www.pdf-archive.com/2011/09/08/newsletter-09-08/

08/09/2011 www.pdf-archive.com

Week without meat-min 88%

- 1/2 tsp coconut oil - 1 shallot - 2 cloves of garlic - 1 stick of celery - 1 cup vegetable broth - 1 cup broccoli - 30g chopped mushrooms - 5 cashew nuts - 50g orzo - Fresh Basil - Ground Pepper 1.

https://www.pdf-archive.com/2018/03/18/week-without-meat-min/

18/03/2018 www.pdf-archive.com

Deconstructed Cassoulet 87%

Deconstructed Cassoulet by Jonah Loeb | Yield: 4 servings This dish will help satisfy summer cravings for wintry peasant dishes. The pickled mirepoix and fresh blackberries provide brightness and texture, balancing the creaminess of the white bean croquette and the richness of the duck. Ingredients: Preparation: 1 red onion, julienned 1 large carrot, julienned 1 large stalk celery, julienned 1 cup white or rice vinegar 3 tbsp sugar ½ tsp crushed red pepper flakes 2 cups prepared cannellini beans ½ white onion, very finely diced ¼ cup fresh parsley, minced 1 egg ½ cup toasted breadcrumbs Kosher salt Black pepper Ground nutmeg 4 duck breasts, roughly 8oz each Kosher salt Black pepper 1 shallot, very finely chopped ¾ cup low sodium chicken stock ½ cup blackberries ¼ cup blackberry preserves ½ cup fruity red wine 2 tbsp cold butter 1.

https://www.pdf-archive.com/2016/05/21/deconstructed-cassoulet/

21/05/2016 www.pdf-archive.com

BRASSERIE AZUR MENU 8-web version 83%

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

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

ZCater Holiday Menus 81%

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

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

Petit Paris menu lato 2017 80%

Przystawki zimne Cold appetizers Różowe krewetki, awokado, czerwony grejpfrut, sos koktajlowy 26 PLN Pink shrimps, avocado, red grapefruit, coctail sauce Tatar z czerwonego tuńczyka, zielone oliwki, suszone pomidory, rukola, szalotka 28 PLN Red tuna tartar, green olives, sun dried tomatoes, rucot, shallot Carpaccio z wołowiny à la Petit Paris 28 PLN Beef carpaccio à la Petit Paris Sałaty Salads Roszponka, kozi ser, granat, prażone orzechy, chipsy z boczku, sos winegret 24 PLN Lamb’s lettuce, goat cheese, pomegranate, roasted nuts, bacon chips, vinaigrette sauce Sałatka Cesar:

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

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

001111 NoshAndBooze Menu 071816 copy 73%

https://www.pdf-archive.com/2016/07/29/001111-noshandbooze-menu-071816-copy/

29/07/2016 www.pdf-archive.com

Eat Seasonally 71%

Eat Seasonally!

https://www.pdf-archive.com/2011/01/24/eat-seasonally/

24/01/2011 www.pdf-archive.com

FITFORLIFE FOODCOMBINING 71%

https://www.pdf-archive.com/2013/02/01/fitforlife-foodcombining/

01/02/2013 www.pdf-archive.com

Shrimp:Beans 71%

Shrimp and Fresh Green Beans DRESSING:

https://www.pdf-archive.com/2014/06/01/shrimp-beans/

01/06/2014 www.pdf-archive.com

Mollys ValentinesMenu2015 71%

https://www.pdf-archive.com/2015/02/11/mollys-valentinesmenu2015/

11/02/2015 www.pdf-archive.com

Current Brasserie Menu 71%

Brasserie Béarnaise 19.95 Sides Thick cut chips or French-fries 3.50 Mixed leaf, shallot and basil salad 3.50 Broccoli with garlic butter and bacon 3.50 Roast heritage carrots, honey &

https://www.pdf-archive.com/2016/06/08/current-brasserie-menu/

08/06/2016 www.pdf-archive.com

French Bistro night sept 2016 71%

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

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

christmas dinner menu 71%

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

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

Christmas Menus 71%

https://www.pdf-archive.com/2016/10/05/christmas-menus/

05/10/2016 www.pdf-archive.com

Proud Cabaret Christmas Menu 71%

https://www.pdf-archive.com/2016/10/05/proud-cabaret-christmas-menu/

05/10/2016 www.pdf-archive.com

ChristmasMenu-V2 71%

CHRISTMAS MENU Entrée (share) Crystal Bay prawns, Marie Rose dressing Charcuterie – selection of cured meats, chicken liver parfait, sourdough Signature Pacific oysters – natural with shallot vinegar &

https://www.pdf-archive.com/2016/10/10/christmasmenu-v2/

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

NYE MENU 2016 71%

MAINE LOBSTER TAIL $24 SEA SCALLOPS $11 GRILLED JUMBO SCAMPI - $13 Seafood ALMOND CRUSTED SEA SCALLOPS SPINACH RISOTTO, HERB ROASTED BABY CARROTS, PORT WINE REDUCTION $28 CARAMELIZED FAROE ISLAND SALMON VEGETABLE RICE PILAF, SAUTÉED ASPARAGUS, HORSERADISH CHIVE OIL $25 SCAMPI THREE SAUTÉED JUMBO SCAMPI, SWEET CORN RISOTTO, HERB ROASTED BABY CARROTS, SWEET SHALLOT BEURRE BLANC $28 ALASKAN HALIBUT BASIL CRUSTED, PARMESAN TOMATO RISOTTO, SAUTÉED ASPARAGUS, BALSAMIC REDUCTION $34 CHILEAN SEABASS GORGONZOLA WHIPPED POTATOES, HERB ROASTED BABY CARROTS, LOBSTER CREAM SAUCE $44 20% GRATUITY ADDED TO TABLES OF EIGHT OR MORE

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

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