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This PSD file is very easy to personalized with your own information, pictures (with SmartObjects), menu items, prices, etc. You can add your own logo above the “menu” word. This is a CMYK 300 dpi two sided flyer ready to print. 1 cm Bleeds. Free fonts inside help file. ENJOY !
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Northern Waters Smokehaus, as seen on Food Network's Diners, Drive-ins & Dives. The bison pastrami is on point--really good in sandwich form.
Northern Waters Smokehaus. Duluth, Minnesota.
1960s menu from the Genghis Khan Restaurant at Connecticut and Florida Avenues NW. William Dock Lee (1906-1969) opened the restaurant in 1958. Lee, born in New York City, was a successful trade executive with many international connections. For Genghis Khan, he created an elaborately decorated evocation of Asia and tapped local diplomats, government officials, and socialites for financial support and for a broad range of Asian recipes, all prepared by his staff of three Mandarin and three Cantonese chefs. The menu offers a fascinating survey of mid-century Asian delicacies. The restaurant lasted into the early 1970s.
One of the first things we did was go to a restaurant - and after that we spent most of the holiday eating out. We like Korean food, but you can't beat the variety back home..... (In case you're curious, I was tempted by the spicy kangaroo salad but went for the crispy noodle salad instead.)
1960s menu from the Genghis Khan Restaurant at Connecticut and Florida Avenues NW. William Dock Lee (1906-1969) opened the restaurant in 1958. Lee, born in New York City, was a successful trade executive with many international connections. For Genghis Khan, he created an elaborately decorated evocation of Asia and tapped local diplomats, government officials, and socialites for financial support and for a broad range of Asian recipes, all prepared by his staff of three Mandarin and three Cantonese chefs. The menu offers a fascinating survey of mid-century Asian delicacies. The restaurant lasted into the early 1970s.
They're going to expand this menu soon.
Transcription (with capitalisation standardised and minor typos corrected):
A1. 涼皮 — Liang pi cold-skin noodle £4.50
(Steamed flour paste sliced into noodles served with spicy and sour flavour)
A2. 肉夹馍 — Stewed pork Chinese burger £3.00
(Chopped stewed pork stuffed in Chinese bun)
A3. 孜然羊肉夹馍 — Spicy cumin lamb burger £3.50
(Stir fried lamb with cumin and hot spice stuffed in Chinese bun)
A4. 羊肉泡馍 — Lamb pao-mo soup (with 1 Chinese bun) £6.50 (additional bun £1.10 each)
(Chinese bun dipped in stewed lamb soup)
A5. 油泼面 — Spicy hot oil seared noodles £5.00
(Chinese noodles served with seared spicy hot oil and spring onion)
A6. 炸酱面 — Pork zha-jiang noodles £5.50
(Chinese noodles served with minced pork in special Chinese zha-jiang sauce)
A7. 臊子面 — "Qishan saozi" noodles £5.50
(Chinese noodles served with mixed vegetables and meat in special Chinese sauce)
Links:
Dinner menu cover. Image is of the Columbia River Gorge near Portland, Oregon.
Included in the album my mother made of her trip to the Canadian Rockies with the Southern Pacific Club, Sept 1946.
Lunch Menu - Icoco Cafe & Food Store
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A lazy Saturday morning breakfast at Icoco Cafe and a walk to the Kerferd Road Pier.
Icoco Cafe & Food Store
143 Victoria Avenue, Albert Park, VIC 3206
03 9690 7638
Reviews:
- Icoco Cafe by Matt Preston, The Age, 28 June 2005
Photos:
- Baguette French Toast with Bacon, Caremelised Apples and Apple Syrup
- Toasted Cheese and Tomato Croissant
- Decor
Teriffic pliable pizza bases with crisp edges and silky yet perfectly al dente pastas at a chic trattoria. Posh-Italian prices are to be expected, but the tiny servings of simple antipasti seemed a bit too exorbitant.
The modern decor comes complete with pretty waitresses, but unfortunately slightly ditzy. To the extent that we got saddled with AUD55 worth of food that wasn't ours.
Barbagallo Trattoria e Pizzeria
0396396222
103 Lonsdale St
Melbourne VIC 30002
Reviews:
- Barbagallo Trattoria e Pizzeria - by Larissa Dubecki, The Age, March 2, 2010
- Barbagallo Trattoria E Pizzeria - by Matt Preston, The Age, December 22, 2009
1960s menu from the Genghis Khan Restaurant at Connecticut and Florida Avenues NW. William Dock Lee (1906-1969) opened the restaurant in 1958. Lee, born in New York City, was a successful trade executive with many international connections. For Genghis Khan, he created an elaborately decorated evocation of Asia and tapped local diplomats, government officials, and socialites for financial support and for a broad range of Asian recipes, all prepared by his staff of three Mandarin and three Cantonese chefs. The menu offers a fascinating survey of mid-century Asian delicacies. The restaurant lasted into the early 1970s.
Menu with water color painting covers for business class meals on board Cathay Pacific CX401 from Taiwan Taoyuan to Hong Kong.
Apparently there is more than one hen, hens eggs but only one duck, duck eggs. She must be working overtime.
The cooper's club
es un restaurante con mas de 10 años al servicio de los salvadoreños, ofreciendo una gran variedad de hamburguesa complaciendo a los exigentes paladares de los salvadoreños. Teniendo una gran variedad de bebidas como
jugos naturales, gaseosas, cerveza entre otras bebidas que tu puedes disfrutar solo en cooper's club.
En cooper's club pasaras un ambiente agradable con música en vivo, ademas disfruta de nuestro karaoke todos los jueves de 9 a 12 de la noche, acompañado de barra libre, solo en cooper's club.
Para la creación del menú the cooper's club se seleccionaron las mejores 4 fotografías, con diferentes ángulos, encuadres entre otras características, con el fin de seleccionar la que se adecuara a lo que estaba buscando, así mismo que la imagen fuese atractiva visualmente para mi publico. Con el objetivo que la imagen trasmitiera el deseo de comprar la hamburguesa.
La fotografía escogida cuenta con:
Angulo: Normal.
Encuadre: Horizontal.
Primer Plano.
Sopa de pescado perfumado al eneldo y nuestro Lomo de Merluza Bermeo con almejas y gambas guarnecido con patatas y verduras salteadas, incluidos en nuestro Menú Nº 6, y que pueden disfrutar por 67 € + IVA por comensal.
J Laurens Brut Cremant de Limoux
Tray Passed hordeurves
Dinner Menu
Amuse Bouche
Scallop Ceviche ~ Red & Yellow Beets
Appetizer
“Truffle” Poached Oysters with Salsify ~ Lemongrass Chive Veloute
Sancerre Domaine Franck Millet
Salad Course
Main Lobster ~ Morel Mushrooms ~ Frisee & Beet “Tops”
Blood Orange Reduction ~ Micro Greens
Chateau Paradis “Terre de Provence” 2008
Fish Course
Bouillabaisse with Saffron-Shellfish “Brodo” & Seabeans –
Sauce Rouille
Domaine Du Bagnol “Cassis” 2007
Main Course
“Liberty Farms” Duck Breast ~ Fennel-Garlic Puree ~ Roasted Apples
Honey & Cider Gastric ~ Favas
“Cuvee du Rosier” Coteaux de Loir 2008
Dessert
“Molten” Chocolate Soufflé
Vin Doux Naturel Rasteau