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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.
This is the front cover of the take-out menu I took from Ali Ba Ba's that afternoon when I walked in and nobody served me. Notice where I circled the printed hours on it.
Eleven Madison Park is located n the landmark art deco Metropolitan Life North Building at 11 Madison Avenue. EMP was originally opened in in 1998 by restaurateur Danny Meyer, who sold it in 2011 to his executive chef Daniel Humm, who had been and Will Guider, both of whom had been working there since 2006. Under Humm, it became one of the most decorated restaurants in the world. In 2009, the New York Times awarded it a 4-four star review.
Daniel Humm won the James Beard Foundation Award for Best Chef in New York City in 2010 and Outstanding Chef in 2012. In 2011, Eleven Madison Park won the James Beard Foundation Award for Outstanding Restaurant and Angela Pinkerton won the for Outstanding Pastry Chef. The Michelin Guide awarded the restaurant with three stars, and in 2014, it ranked #4 in the S.Pellegrino World’s 50 Best Restaurants.
A-OK’s chalkboard menu does feature snacks that change from time to time, although some snack favourites including a limited number of ramen bowls will be staple. The menu shows an eclectic mix of Chinese, Korean, Japanese and Mexican flavours, but make no mistake, this is not fusion cuisine as much as it’s inspired and fun.
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
Designed by the talented Lisa Wong Jackson of goodonpaperdesign.com
fancy menu for a fancy wedding. made me hungry printing it.
Menu from the world famous (well maybe not) Del Rancho Drive-in in Oklahoma City. This place is know for their steak sandwich supreme. A HUGE piece of steak on a small bun. Might I add that it is very good. They also serve burgers and chicken strips.
Yes, yes, I am a huge dork for taking a picture of my menu, but hey, I was excited! I've never flown business class before! Thanks for the surprise upgrade, Cathay Pacific!
This is part of the menu at Le Relais Gascon in Montmartre, one of my favorite bistrot. A collaborative shot done by me and Luca Sartoni. He took the first shot with a Lubitel Universal 166+ and I took the second one with my Diana F+.
Porque existe vida más allá del menú en folio plastificado 👉 Cartas realizadas en madera; cortadas, grabadas y teñidas con los colores corporativos de La Ternasca .
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
Cathay Pacific's business class menu and wine list.
Photo taken on board CX530 from Taiwan Taoyuan to Nagoya.
I designed this price list for a nail salon to reflect the owner's fun attitude. She opened up a "Nail Bar" where clients sit at a bar and can "dish up" gossip and have a good time while pampering themselves. The design uses colors and fonts that reflect this attitude. The owner loved it and also had me design the company's signage for outside and within the salon.
Menu weselne pochodzące z naszego sklepu internetowego. Więcej informacji na temat menu weselnego można uzyskać na naszej stronie pod adresem www.nadzwyczajki.pl/cms/menu-weselne