MINT LEAF RESTAURANT & BAR HAYMARKET
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1 MINT LEAF RESTAURANT & BAR HAYMARKET CHRISTMAS SHARING MENUS 2016 Our set menus are served in the traditional Indian Sharing Style, with enough of each dish for each guest, so no individual selection needs to be made. *(V) Denotes vegetarian dishes *Some dishes may contain traces of nuts and dairy please inform of any allergens *Our Chicken and Lamb is Halal We are happy to accommodate any of your dietary requirements. Please note that all prices within this menu are exclusive of 12.5% service charge
2 CHRISTMAS LUNCH MENU 40 per person plus service Matter Dhaniye Ki Shammi (V) Green peas and coriander cake infused with ginger chilli and royal cumin. Machali Amritsari Light fried tilapia fillets with carom seeds and chilli. Lamb Seekh Kebab Minced lamb kebab with coriander mint chutney. Sag Paneer Cumin and garlic tempered paneer with spinach puree. Chicken Jaipuri Boned chicken thigh slow cooked with onion tomato and pepper. Adrakai Aloo Gobhi Ginger and cumin tempered cauliflower and potato. Dal Tarka Mix lentils tempered with cumin onion and garlic. Grilled broccoli florets seasoned with cheese ginger and chilli. Cardamom and Tea Brule Winter berry compote, Salted Caramel Macron.
3 CHRISTMAS VEGETARIAN MENU 40 per person plus service Matter Dhaniye Ki Shammi Green peas and coriander cake infused with ginger chilli and royal cumin. Nargisi Subz Seekh Seasonal vegetable and quinoa skewers with chilli and ginger. Ajwaini Paneer Tikka Tandoor grilled paneer tikka with carom, chilli and fenugreek. Achari Kofta Spinach and potato dumplings in a pickling korma sauce. Baingan Ka Bharta Smoked aubergine and green peas mash with ginger, chilli and tomato. Adrakai Aloo Gobhi Ginger and cumin tempered cauliflower and potato. Bhindi Masala Cumin tempered stir fry okra. Hot Gulab Jamun with Vanilla Ice Cream
4 CHRISTMAS SHARING MENU per person plus service Tandoori Boti Kebab Lamb leg tikka marinated with cumin fennel and spiced yoghurt. Mahi Gulmarg Salmon fillets seasoned with kasundi mustard, chilli and carom seeds. Nargisi Subz Seekh Seasonal vegetable and quinoa skewers with chilli and ginger. Murgh Methi Malai Grilled chicken supreme tossed with chilli, ginger and fresh fenugreek. Sag Paneer Cumin and garlic tempered paneer with spinach puree. Goan Fish Curry Tilapia fillets cooked in onion, coconut and coriander sauce. Grilled broccoli florets seasoned with cheese ginger and chilli. Apple and Cinnamon Cheese Cake With apple compote.
5 CHRISTMAS SHARING MENU per person plus service Turkey Malai Tikka Turkey supreme reserved in a marinade of coriander roots, cream cheese and pink peppercorn. Lahsuni Jheenga Nisha Grilled Tiger prawns spiced with roasted garlic, green chilli, coriander and lime. Aloo Pudhina Tikki (V) Cumin and mint scented potato cake spiced with chilli and ginger. Lamb Rogan Josh Braised lamb leg in caramelised onion, tomato and spices. Lahori Murgh Bhuna Boned chicken thigh cooked with onion tomato chilli and crushed coriander. Paneer Butter Masala Paneer cooked in a piquant onion, tomato and fenugreek sauce. Chatpati Sabzi A melange of seasonal mix vegetable. Grilled broccoli florets seasoned with cheese ginger and chilli. Warm Christmas pudding Ginger caramel sauce and lemon cream.
6 CHRISTMAS SHARING MENU 70 per person plus service Champ-e-Lucknowi Grilled Lamb chop infused with black cardamom and smoked paprika. Kurkure Asparagus (V) Tempura asparagus, crushed Kadhai spice, roast pepper and garlic sauce. Turkey Malai Tikka Turkey supreme reserved in a marinade of coriander roots, cream cheese and pink peppercorn. Sofyani Machali Monk fish fillets marinated with green chilli, yoghurt and crushed fennel seeds. Chicken Tikka Makhani Chicken supreme cooked in a piquant tomato and fenugreek sauce. Tawa Jheenga Latpata Tiger prawns with ginger, peppers, tomato and spring onions. Duck Pepper Fry Stir fry duck breast with shallots chilli and curry leaf. Sag Paneer Cumin and garlic tempered paneer with spinach puree. Grilled broccoli florets seasoned with cheese, ginger and chilli. ********* Orange and Ginger Cake with Glazed Orange Segments
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CATERING SERVICES THE BOBSLEIGH RESTAURANT. Buffet offer until 30 persons April 2011 till September 2011. Contact
, www.restaurace-bobovka.cz CATERING SERVICES THE BOBSLEIGH RESTAURANT Buffet offer until 30 persons April 2011 till September 2011 Contact Mr. Oldrich Inemann Mobil: +420 736 778 395 E-mail: info@restpoint.cz
Website: www.redpepper-nc.com Facebook page: Red Pepper
Website: www.redpepper-nc.com Facebook page: Red Pepper Appetizers Vegetable Spring Roll. 1.55 Egg Roll... 1.55 Shredded cabbage, carrot, celery & ground beef wrapped in flour crepe. Crab Rangoon (6) 4.95
Paint the town. Blu. this Christmas HOTEL, BIRMINGHAM
Paint the town Blu this Christmas HOTEL, BIRMINGHAM WELCOME CELEBRATE CHRISTMAS AT RADISSON BLU A warm festive welcome to the Radisson Blu Hotel, Birmingham the perfect setting in which to get Christmas
order and pay online mixtgreens.com
San Francisco Why cater with Mixt Greens? We dress to impress We source the freshest organic and sustainable ingredients. All ingredients are prepared in house and made from scratch daily, including all
We look forward to working with you on your next event in the not too distant future. Kind Regards
WELCOMELocated on Sydney s Northern beaches, the Mona Vale Hotel is a premiere venue for any function or event. Boasting four unique individual spaces, the Mona Vale Hotel offers guests the flexibility
Clover Park Technical College
Clover Park Technical College Culinary Arts Rainier Room Catering Menu Breakfast Breads (price per dozen) Muffins $14.00 Variety chosen by the chef. Cinnamon Rolls $15.00 Large cinnamon rolls with raisins
Crustaceans Eggs Fish Peanuts Soybeans Milk Nuts Celery Mustard Sesame. Breaded King Prawns yes yes yes no yes yes yes yes yes yes yes no no no
MENU Small Plates Breaded King Prawns yes yes yes no yes yes yes yes yes yes yes no no no Buttermilk Fried Chicken yes no yes no yes yes yes yes yes yes yes no no no Caesar Salad yes no yes no no yes yes
Bread. Learning objective: Understand how to work with fresh yeast to make bread
Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: 350g... plain flour ½ tsp salt ½ tsp sugar 15g fresh yeast 1... tablet 15g... 200mls... water large mixing bowl,
Rosé Wines. Beers, Spirits and Soft Drinks. Red Wines. White Wines. Champagne and Sparkling Wine. Dessert Wine. Belvoir Selection
Beers, Spirits and Soft Drinks Kingfisher 4.8% Abv 330ml 4.25 Draught Kingfisher 4.5% Abv ½ Pint 2.50, Pint 4.95 Bulmers Original 4.5% Abv 5.25 Bulmers Pear 4.5% Abv 5.25 Bulmers Red Berries 4.0% Abv 5.25
DINNER BUFFET MENU MONDAY WEEK 1 @ R185 for adults and R90 for children 4-11 years Excludes 10% gratuity for groups of 8 or more
MONDAY WEEK 1 Seafood Chowder with Cheese and Garlic Croûtes Mediterranean Vegetable Couscous Salad (v) Broccoli and Cauliflower Salad sprinkled with Biltong and Nuts Continental Platter of Cold Meats,
Nathan Hale Inn Lunch Buffet
Nathan Hale Inn Lunch Buffet TIER ONE Garden Salad / Caesar Salad / Homemade Soup (If an additional Soup or Salad is chosen, please add $4.00 per person) Garlic Bread Sticks Fresh Seasonal Vegetables Starch
Dr. Bronner s Magic All One Coconut Oil Recipes
Dr. Bronner s Magic All One Coconut Oil Recipes Vegan Lasagna 3 Tablespoons Dr. Bronner's Organic White or Whole Kernel Unrefined Coconut Oil 1 large chopped onion 4 or 5 cloves minced garlic to taste
CAFETERIA. (subjected to change) August 24, 2015 August 25, 2015 August 26, 2015 August 27, 2015 August 28, 2015 Monday Tuesday Wednesday Thursday
Breakfast: 8am 10:30am Opens Aug. 24 Start: Lunch: 11:15am 1:30pm Opens Aug. 24 End: Opens Aug. 26 Opens Aug. 27 The Chef's Table at PCR 11:15am 12:30pm Opens Aug. 31 Week #2 August 24, 2015 August 28,
Summer Cooking School 2014
C Summer Cooking School 2014 Summer Cooking School 2014 gr0wing your food experience D Our purpose built Electrolux kitchen holds hands on cooking classes which cater to a variety of abilities. The classes