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Pasticcio di cacciagione con piccione e quaglie Pigeon and quails bake
Torta del borghese Spinach bake
Ribollita servita con ruote di pane giganti scavate Vegetables soup served in a bread shell
Minestra di legumi e cannella e pepe in grani Pulses soup with cinnamon and grains of pepper
Ravioli con carne, caciotta fresca e zenzero fresco condimento alle erbette Home made ravioli filled with meat, cheese and fresh ginger and dressed with a herbs sauce
Polenta vestita con legumi e verdure Polenta stuffed with pulses and vegetables
Costate intere di manzo cotto in forno e speziato agli aromi toscani e finocchio Sirloin steak with Tuscan herbs
Pollo infinocchiato con mandorle e finocchio Chicken with almond and fennel seeds
Polenta gialla arrosto Roast polenta
Purè di lenticchie e zafferano Lentils and saffron pureée
Rocciata dAssisi (sfoglia con mele con gherigli di noci) Apples and nuts millefeuille
Frittata profumata allarancio (decorazioni con uova di papero e gallina) Orange-flavoured omelette (decorations with duck and hens eggs)
Budino con datteri, uvetta e cannella Pudding with dates, raisins and cinnamon
Pan pepato senese Gingerbread
Assortimento di salumi toscani e umbri Assortment of cured meats from Tuscany and Umbria Regions
Assortimento di formaggi del pastore Assortment of cheeses to be served with fresh crudités (carrot, celery, radish, broad beans)
A LA CARTE MENU A LA CARTE MENU is served from 12pm – 3pm & 5.30pm – 9pm NIBBLES “RUDDY GOOD” ROAST SPICED NUTS 2.50 MARINATED.
Menu MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY SOUP Cream of Tomato Homemade Soup of The Day Carrot & Coriander Homemade Soup of The.
Spring term menu Week 1MondayTuesdayWednesdayThursdayFriday Main Meat Dish Traditional Chilli on Carne Chicken, Chive and Leek Pie Roast Dinner with all.
MondayTuesdayWednesdayThursdayFriday BREAKFAST: Fruits Whole Wheat Blueberry Muffin Milk LUNCH: Chicken Strips Brown Rice Salad Corn Pineapple Milk.
MondayTuesdayWednesdayThursdayFriday Main Meal Traditional beef lasagne Chicken and vegetable stir fry served with egg noodles Roast dinner of the day.
Week MondayTuesdayWednesdayThursdayFriday Week 1 6 th June 27 th June 18 th July RED BBQ Chicken Fajitas with Potato Wedges Chinese Style Pork Stir Fry.
WEEK 1 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY SOUP Home Made Soup of The Day Carrot & Coriander Soup Home made Soup of The Day Leek & Sweet Potato Soup Home.
Find out more about us at Spring Lunch Menu MondayTuesdayWednesdayThursdayFriday Main Meal Chicken Jalfrezi Meatballs in Tomato.
MondayTuesdayWednesdayThursdayFriday BREAKFAST: Juice Fruits Chex Cereal Milk LUNCH: Roasted Turkey Bread Roll Butter Mashed Potatoes Peas & Carrots.
Meat Free Monday Main Meal Tuna Pasta Bake Soup & Half Sandwich Vegetarian Tomato Pasta Bake Vegetables & Other Garden Peas Sweetcorn Garden Salad Daily.
Lemon parsley & garlic roasted chicken thighs Thai green beef curry Chicken & mushroom pie Beef stew with root vegetables Breaded pollock with tartar sauce.
MondayTuesdayWednesdayThursdayFriday BREAKFAST: Juice Cereal Fruits Milk LUNCH: Chicken Fettuccine Alfredo Garlic Roll Ceasar Salad w/Tomatoes.
Meat and potato hash, pickled red cabbage Chilli and chicken ginger skewer Pulled pork, BBQ sauce and corn Sweet and sour turkey, egg baked rice Piri Piri.
Meat Free Monday Main Meal Cheesy Pinwheels Vegetarian Tomato Pasta Bake Vegetables & Other Garden Peas Baked Beans Baby New Potatoes Daily Hot & Cold.
Main Meal All Day Breakfast Sausage Scrambled Egg Vegetarian Veggie sausage Scrambled Egg Vegetables & Other Baked Beans Hash Brown Bread & Butter Daily.
Fresh Seasonal Salad and Bread available daily. Fresh fruit available daily as an alternative to the dessert of the day. Allergy information available.
Week 1 24 th February 2014 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY SOUP Carrot & Coriander Leek & Potato Tomato Winter Vegetable Chicken & Sweetcorn CLASSIC.
Foundations of Restaurant Management and Culinary Arts
Weekly Menu : Week 1 MondayTuesdayWednesdayThursdayFriday Homemade Cusgarne Farm Organic or locally sourced certified Beef Mince Lasagne MSC researched.
Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.
Week 1 SupperMONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAYSATURDAYSUNDAY Soup Soup of the Day Main Course Turkey and Green Pepper Korma with Toasted Coconut and.
Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.
Richmond School 3 Choice Menu Autumn/Winter Lemon Drizzle Cake Jacket Potato Option Vegetarian Vegetables Dessert of the Day Vegetables Dessert.
Lunch Menu Week v1 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Soup Soups Of the Day With a Choice of Toppings Soups Of the Day With a Choice of.
Beef and Wild RiceChef’s ChoiceChicken NoodleCream of TomatoCream of Broccoli Cheddar New England Clam Chowder Chef’s Choice Specialty Pizzas Pasta & Sauces.
Beef lasagne served with garlic bread (G,Mk,E,So) Sausages with mash and gravy (Su,Mk,Ce,G) Roast Turkey with Sage and Onion Stuffing (G) Chicken in a.
Thursday Tuesday WednesdayFriday Your Weekly Menu 18/09/14 Cream of Broccoli (V) Chicken Broth Brown or White Demi Pain Chilli Flakes, Black Pepper Croutons,
To Start Seasonal Soup £4.95 Parma Ham, Roasted Fig & Rocket Salad £5.25 Goats Cheese & Beetroot Salad with a Hazelnut Dressing £5.25 Pan Roasted Pigeon.
Available Daily: Salad Bar / Filled Breads / Fresh Sandwiches / Paninis / Jacket Potatoes / Fresh Bread / Three Varieties of Cut Fruit / Milk / Water /
Try a Simple Diet For a fresh start, try one full week of just whole, plant foods. Whole Plant Foods include: Vegetables Fruits Whole Intact Grains Starchy.
WEEK 1 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY SOUP Home Made Soup of The Day Home Made Soup of The Day Home made Soup of The Day Home Made Soup.
Appetizers and Starters AUTHOR: DIMOIU DANIELA. Appetizers Appetizers are food items presented in various forms, having an attractive aspect and a small.
What you need to keep you healthy
CLASS VB – VIA PESCARA Presents HOW AND WHAT TO EAT TO LIVE BETTER.
Moraga Unified School District (MUSD) Nutrition Services Katy Connolly (925) School St. Moraga, CA, © Copyright 2011 MSUD. All Rights.
Importance of food FOOD LIVING ORGANISMS PRODUCERS CONSUMERS DECOMPOSERS.
Autumn menu Week 1MondayTuesdayWednesdayThursdayFriday Main Meat Dish Traditional beef lasagne, served with garlic bread Chicken and vegetable stir fry.
Ukrainian cuisine. Borscht It’is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill, sometimes green pepper,
DASH Diet for High Blood Pressure Island Internists.
By Chelsea Smith…. Protein Selection Salmon Fishcake 167 Chilli con Carne (hm)12 Roast Beef, Yorkshire Pudding & Gravy76 Meat & Potato Pie (hm)89 Meatballs.
In Christmas days CEIP Ramon Macip - Dolors Granés.
Lunch and Snack Menu Day 1-Day 5 Healthy Eating. DAY 1: Lunch and Two Snacks Lunch OptionSnack Options Macaroni and Cheese (1/4-1/2 cup) Broccoli (1/2-3/4.
MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Dish of the Day 1 (Meat/Fish) Lamb, Rice and Vegetable Burritos Lamb Shepherd’s Pie Roast Lamb with Roast Potatoes.
MondayTuesdayWednesdayThursdayFriday 1 BREAKFAST: Fruits Scrambled Eggs Whole Wheat Toast Butter & Jelly Milk LUNCH: Pizza Carrots Tossed Salad Fruit Milk.
SUMMER MENU 2015 MondayTuesdayWednesdayThursdayFriday Main Course Choices Vegetables Salad Bowl Starters or Sweets WEEK ONE Chicken Curry with Basmati.
SUMMER MENU 2015 MondayTuesdayWednesdayThursdayFriday Main Course Choices Salmon Bites with Potato Wedges Chicken Curry with Basmati Rice Vegetables Salad.
Healthy Catering Tips. Choose An item from each group from “MyPlate” Grains: whole grain Protein: lean meats Fruit: can be dessert! Vegetable: half your.
FOOD PYRAMID. Make healthy food choices Look after yourself. Your health is important, and it’s affected by what you eat. Help with preparing the family.
MondayTuesdayWednesdayThursdayFriday 1 BREAKFAST: Cantaloupe Cubes Breakfast Burrito Milk LUNCH: Fish Sticks Brown Rice Green Peas Pears Milk BREAKFAST:
MondayTuesdayWednesdayThursdayFriday Main Meal Chilli con Carne Enchiladas Chicken Korma Roast Dinner with all the Trimmings! Lasagne Catch of the Day.
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