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Menus HomeGourmet - Repas assis 96%

Menus de fête 2015 Service à table HOMEGOURMET SA | 2 PLACE DE L’INDUSTRIE, 1180 ROLLE | INFO@HOMEGOURMET.CH | +41 (0)21 825 40 45 Menu 1 APÉRITIF - 3 BOUCHÉES Foie gras de canard maison mi-cuit et figue fraîche *** Compotée d'aubergines fumées au four à bois, chips de lard du pays *** Tartare de baby bœuf jurassien de race Salers et copeaux de Gruyère de l’alpage de la Burtignière ENTRÉE Tataki de saumon fumé au foin d'alpage Tartare de pommes et grenade Crème aigre douce aux épices d'hiver PLAT PRINCIPAL Suprême de dinde cuite en basse température aux châtaignes Tatin de potimarron au piment d'Espelette Champignons poêlés en persillade DESSERT Petite Tatin de pommes et coings Mousse chocolat au thé Earl Grey et sa marmelade d'agrumes Dès Fr.

https://www.pdf-archive.com/2015/10/08/menus-homegourmet-repas-assis/

08/10/2015 www.pdf-archive.com

Autumn Winter Dinner Party Menu 2016 87%

2 Page 4 Vegetarian Options Baked Onions Filled with Wild Mushroom Risotto and Rocket Purée (V) »» Aubergine Involtini with Red Pepper Coulis (V) Leek and Basil Gnocchi with Lemon and Cashew Dressing (V) Red Onion Tarte Tatin with Port and Star Anise Glaze (V) Accompaniments (Please select 2 or 3) Dauphinoise Potatoes »» Fondant Potatoes »» Rosti Potatoes »» Thyme Scented New Potatoes »» Creamy Pinto Beans »» Steamed Spinach with Sultanas and Pine Nuts (also available Plain) Red Wine Braised Red Cabbage Roast Carrot Ribbons with Cumin Seeds French Beans wrapped in Pancetta (also available as French Beans with Red Onion) »» Herb Roasted Swede, Shallots and Cauliflower Creamed Savoy Cabbage and Leeks Roasted Butternut Squash with Balsamic and Toasted Pine Nuts Desserts Banana Tarte Tatin with Homemade Rum and Raisin Ice Cream »» Pecan Pie with Homemade Stem Ginger Ice Cream »» Lime and Coconut Panna Cotta with Caramelised Pineapple »» Sticky Toffee Pudding with Sticky Toffee Sauce and Cotswold Clotted Cream »» Amaretti and Milk Chocolate Cheesecake with Orange Sauce »» Individual Queen of Puddings »» Page 5 For more choice, why not opt for our Assiette of 5 Desserts instead1 (Please see pages 6-7 within this menu pack to make your selection.) Or follow your dinner with our selection of Local Cheeses1 Tea and Coffee also available upon request, with complimentary Homemade Chocolates 1 Our Dinner Party Menu is available as a 3 Course Menu, fully catered with a chef and waiting staff to serve, or freshly prepared for delivery, ready to heat and serve at your leisure.

https://www.pdf-archive.com/2016/12/17/autumn-winter-dinner-party-menu-2016/

17/12/2016 www.pdf-archive.com

Seasonal Dinner 78%

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

menu du soir 78%

Amuse bouche + une coupe de bulles Crouton avec langue d’agneau avec ailloli, fines herbes et fleurs comestibles Une entrée Pappardelle safranées aux fruits de mer Flan de moules, poireaux grillés au safran Un plat Gigot d’agneau de sept heures à la cheminée, Canard à l’orange, Tendrons de veau à la crème Fromages locaux, salade verte Dessert Tarte tatin Fondent au café et chocolat Tarte au citron Crêpes Suzette flambées Sorbet de fruits maison, coulis Café + mignardises Vin à la carte Menu avec un verre de vin par plat € 63

https://www.pdf-archive.com/2016/03/11/menu-du-soir/

11/03/2016 www.pdf-archive.com

MENU DU JOUR- SALON 78%

poissons, mollusques et crustacés de l’Atlantique, riz thai, légumes de saison Tarte Tatin, sorbet aux pommes, sauce caramel aux pommes Café + mignardises Vin 35cl compris promenade au jardin offerte if MAXI COUNTRY GRILL 2.

https://www.pdf-archive.com/2016/03/11/menu-du-jour-salon/

11/03/2016 www.pdf-archive.com

French Bistro night sept 2016 78%

beetroot Sancerre Domaine Durand, Loire Plat de resistance Coq au vin, potato puree, roasted shallots, red wine sauce Château Rollan de By 2006, Médoc To finish Tarte tatin, cinnamon ice cream Sauternes Château du levant, Bordeaux Coffee Café gourmand, salted caramel éclair, strawberry macaron, pistachio ganache £60 per person Limited availability, call ahead to book!

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

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

cooking 78%

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

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

Recipe Apple Cider Tarte Tatin 78%

Apple Cider Tarte Tatin A boozy twist to a French classic.

https://www.pdf-archive.com/2018/01/17/recipe-apple-cider-tarte-tatin/

17/01/2018 www.pdf-archive.com

French Dinner Menu 78%

Apple Cider Tarte Tatin, served with Chantilly Cream and Salted Toffee Sauce Warm Chocolate Brownie, served with Berry Coulis and Orange Chantilly Cream Creme Brulee, served with Rhubarb Compote and Honeycomb

https://www.pdf-archive.com/2018/04/25/french-dinner-menu/

25/04/2018 www.pdf-archive.com

Dinner Menu English December 2015 78%

balsamic reduction the onion onion tart tatin .

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

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

2014-Thanksgiving-OrderForm-Final-Nov13 74%

Serves 10 to 12 $55 Apple Tarte Tatin A beautiful, caramelized apple tart atop a flakey, bourbon infused pastry round.

https://www.pdf-archive.com/2014/11/14/2014-thanksgiving-orderform-final-nov13/

14/11/2014 www.pdf-archive.com

SUNDAY LUNCH MENU 23 09 15 71%

V  £9.95 Heritage beetroot tart tatin in a honey glazed pastry, served with a walnut and tomato cous cous and goats cheese emulsion.

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

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

MENU COUR - JOUR 66%

poissons, mollusques et crustacés de l’Atlantique, riz thai, légumes de saison Tarte Tatin, sorbet aux pommes, sauce caramel aux pommes Café + mignardises Vin 35cl promenade au jardin offerte €5 if MAXI COUNTRY GRILL € 24.50 2.

https://www.pdf-archive.com/2016/03/11/menu-cour-jour/

11/03/2016 www.pdf-archive.com

MAIN RESTAURANT MENU 23 09 15 64%

£13.50  Heritage beetroot tart tatin in a honey glazed pastry, served with a walnut and tomato cous cous and goats cheese emulsion.

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

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

Cafe-D'Alsace Menu-English 57%

side salad SIDES Gratin potato French fries Minted new potatoes Herb mashed potato Ratatouille Mac and cheese Side salad Sautéed mushrooms Seasonal vegetables Cheese plate Warm chocolate mellow Vanilla crème brulee Profiterole Apple tatin Pear belle helen Fruit plate 20 20 20 20 20 20 20 20 20 ALL PRICES ARE INCLUSIVE OF 5% VAT.

https://www.pdf-archive.com/2018/03/07/cafe-d-alsace-menu-english/

07/03/2018 www.pdf-archive.com