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Coffee Menu for My friend Marty who is competing in a national Barista competition. Printed on French 140# kraft Muscletone paper.
These menus have gone to a maritime collector in Switzerland:
So French ~ So Authentic Vintage!
Five (5) Luncheon Menus and One (1) Dinner Menu, date from June / July, 1936 sailing of The S.S. Normandie ocean liner.
Six picture menus, each with a different, charming illustration of the theme, "Les Costumes Normands de jadis". The menus were a gift of my aunt, who sailed on the luxury ocean liner at that time, Classe Touriste.
Menus open to reveal delicious luncheon and dinner fare, served aboard the ship.
Appraised by the maritime specialist at Christies, in London.
¡Qué rico! ¿Se te antoja? El Menú de El Frontón consta de un ceviche como entrada, y para tu plato de fondo un riquÃsimo chicharrón mixto acompañado con lechuga, tomate, cebolla, yuca frita y unas deliciosas algas arrebozadas. ¿A cuánto? Todo por 15 soles nada más.
nomnomclub.com/restaurants/2012/chowking-chow-pao/
Chowking Megamall, Chao Pao, ChowKing, ChowKing Chow Pao, Chow Pao, Menu
Someone's empty cup and menu at Sova, at 1359 H Street NW, where the official Flickr Inauguration Meetup was held.
Had lunch at my favorite restaurant in the whole wide world with Julie, my mom, my grandma, and 3/4 of my mom's siblings. Here is the menu. Prices are good for noodles, but the green onion pancake and the dumplings are a little pricey. Still, it all tastes delicious.
http://camknows.blogspot.com/2009/12/foto-friday-12409.html
http://thenoodlefreak.blogspot.com/2010/06/review-szechuan-noodle-bowl.html
Simple. The only thing that wasn't there was the new Poutine. You can bet we said YES right away. Oh. And the Turkey.
// Caplanky's @ The Monarch Tavern, 12 Clinton St, Toronto
VASHON ISLAND PARTICIPATORY FEAST
MENU
THROUGHOUT THE MEAL
Colvos Brine (Harvested by Jean Bosch with help from Randy Robinson, Paul Motoyoshi and Sam Hankin)
Cow’s Milk & Butter (Jasper & Will Forrester)
Goat’s Milk & Cheese (Laura Weston)
Garlic (Mark & Heather Timken)
Herbs (Vashon Cohousing)
Onions (Jamie Froyd & CZ, Zilla Copper)
Sour Grapes for "Vashon Lemon" (Jay & Joan Becker, Jasper & Will Forrester and Doug Tuma)
Vegetable Stock (Amy Bogaard)
Flowers (Mary Robinson)
APPETIZERS
Apples & Asian Pears (Bob Norton, Randy Robinson, Mary Robinson)
Angelo’s Mona Chine Pâté: Mona Chine Beans (Margaret Hoeffel), Hazelnuts (Island Meadow Farm & Tom Pruiksma), Parsley (Zilla Copper)
Appiaters: Yellow Finns (Leda & Matt Langley); Copra Onions (Jamie Froyd & CZ)
Chicherones (Matt & Mary Lawrence)
Dippers: Carrots (Shoulder to Shoulder Farm); Peppers (Steve Fugate and HogsbackFarm)
Fava Rustica: Fava Beans (Avis); Peppers (Sun Farm); Tomatoes (Leda & Matt Langley)
Mushrooms: Lepiota and Shaggy Mane (Michael Laurie & Karen Kinney)
Patty Pan/Sorrel Dip (Jayne Simmons)
Roasted Garlic (Mark & Heather Timken)
Smoked Salmon (Stephen Siegel)
Wasabi with Nettle Chevre (Paul Motoyoshi, Laura Weston)
BEVERAGES
Hard Cider: (Bob Norton, Mark Musick)
Sweet Cider: (Dan Carlson, Margie & Jim Morgan, Marie Harrington)
Grape Juice: Marechal Foch (Jay & Joan Becker)
Teas: Green Tea, Yerba Mate, Herbal Blend (Michael Laurie & Karen Kinney)
Wine: Chasselas Doré '06 (Ron Irvine)
GARDEN SOUP (Rebecca Alli and Damon Lanphear)
All from the garden: Beans (Appaloosa, Jacob's Cattle, Black Coco, and Orcas), Bell Peppers, Carrots, Corn, Garlic, Onions, Shallots, Potatoes (Blue & Yellow), Cayenne Peppers, Oregano
MAIN COURSE
Ham (Matt & Mary Lawrence, Charlie Rogers)
Plum Sauce (Joanne Jewell & Rob Peterson; Margie Morgan & Jim Cross)
Delicata Squash (Hogsback Farm) with Caramelized Onions (Jamie & CZ), Figs (Jasper and Will Forrester), and Hazelnuts (Island Meadow Farm and Tom Pruiksma)
Kale (Howard & Jil Stenn)
Rotkohl: Apples & Red Currents (Bob & Carol Norton), Red Cabbage (Bob & Carol and Steve Fugate), Honey (Bob Dixon)
SALAD
Mixed Greens (Michael Laurie, Howard Stenn); Spinach (Hogsback Farm)
Nettle Chevre Dressing: Goat Cheese (Laura Weston); Dried Nettles (Avis); Grape
Juice (Jasper & Will Forrester)
Hazelnut Dressing: Hazelnuts (Island Meadow Farm and Tom Pruiksma); Grape Juice (Jasper & Will Forrester)
Dessert
Clafoutis: Apples – King, Newtown Pippin, Duchess of Oldenburg (Jay & Joan Becker,
Vashon Cohousing); Chestnuts (Dan Carlson & Sheri Rader); Lavender (The Lavender Sisters: Merrilee Runyan, Dan Illo, Katy Jo Steward); Eggs (Jasper & Will Forrester); Goat Milk (Laura Weston); Honey (Kurt Timmermeister)
Berry Coulis: Raspberries & Strawberries (Randy Robinson), Grape Juice (Jasper & Will Forsreter); Honey (Bob Dixon)
Royal Opera House Restaurants designs bespoke menus to accompany each production. Find out more: www.roh.org.uk/visit/restaurants-and-bars/menu-options-an...
Menu for American Airlines' business class passengers.
Photo taken on board AA940 from Santiago de Chile to Dallas/Fort Worth.
Sept 17th Supper Club to raise $$ for fresh vegetables for the weekly meal during the Winter months without CSA deliveries.
a girl inside McCallums fish & chip shop looking over the menu on a sunny sunday afternoon. They benefit from the fish and shrimp coming right out of the port into the back of the restaurant. You can see the fishing trawlers reflected off the glass in the window. Troon, Scotland.
The extra-special never-poured-here-before menu from the Alibi Room's 100th tap rotation special event in early December. Thanks to the smaller 4oz samplers I managed to try a whole lot of these; some real winners in there, and a couple that were just plain nasty.
繪本咖啡｜嬉々café (Xixi Cafe)
A cozy place for adults to bask in cute children's things. This place is ridiculously cute.
¿Qué tienen que ver una tarta de fresa y un blog? ¿Y unas lentejas con una videoconferencia? Dar una respuesta imaginativa a estas preguntas y muchas más es lo que pretende el proyecto Un menú diferente, hoy hemos comenzado con «La gata curiosa: Cómo surge la idea de crear un blog de cocina».
Gracias a Mila y Alba por su exposición y por los estupendos dulces.