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Ian reading the menu. Ummm...I think there is something wrong here. This small diner right in the heart of downtown Nashua on Main Street is a wonderful step back in time.
Course 7:
Ginger bread pudding with a candied ginger ice cream, cranberry and clementine marmalade and fresh clementine segments
Steamed ginger and cranberry cake, topped with cranberry compote, ginger ice cream on the side and segments of clementines. Moist and mild ginger cake was a little lacking in the punch factor although I was able to tell that fresh ginger root was grated into the batter. I suppose the connotations I have with gingerbread/ginger cake is a warm and spicy offering, deep, moist and fine in crumb. The cake from Perigee was everything but deep and hearty. A great way to end an evening of mutli-course gluttony, but personal stereotypes of this class of baked goods had me wanting more. That's where I thought the ice cream would play a role. I do think that if bits of candied ginger were found in the ice cream as advertised, that it would have tasted less of ice milk than an actual ginger centered dish. It might have been more appropriate to use a warm crème anglais instead of the two light items. (I would have also chosen to finish the evening off with a stronger tea selection).
So, the Chinese (and Japanese) can eat jiaozi or gyoza; 10 for 9 euros. And they can have fried rice or a bowl of noodles. All not on the Western menu.
Just how many spelling errors can you get into one option on the menu? LUL staff canteen, Wembley Park.
Edit: This pic is in the Anova Books Co book "Lost In Translation" despite being copyright rather than CC Licensed and I haven't been asked permission. Funnily enough, I got sent a copy after winning The Daily Telegraph's Sign Language Week 209 competition. If they had asked for permission all I would have wanted would be a credit in the book and a copy of it so I got what I would have asked for had I been asked. It would still have been nice to have been asked though.
Lunch by the seaside at the fish taverna Psarotaverna Koralli on the coastal road near Skala Oropos, Eastern Attica.
A menu plays a starring role in building an appropriate representation of your bar and restaurant. In this blog post, we have outlined the top four indispensable design ideas to blueprint and create a profitable and sophisticated bar menu. goo.gl/d4oKP7
Create mouthwatering displays that draw a crowd. FASTSIGNS® Menu Boards help stimulate sales and brand your business. They also give customers a complete, well-organized product or service list that makes choosing a snap, keeping lines short and people happy.
Menus I made for the Reception, the cocktail menu was on the back.
For a recap of our wedding reception at the Seawatch Restaurant, including the link for the Lahula boxes shown, you can check out our blog at:
hawaiianadventures.wordpress.com/2009/11/28/seawatch-rest...
Functional areas:
1. Search
2. User-generated labels ordered alphabetically
3. System attributes
4. On-the-fly admin
An unserem Schlussabend 2015 liessen wir uns und unsere Partner-/innen vom Männerkochclub Grüningen verwöhnen.
Zum Jubiläumseinsatz liessen sie sich etwas ganz Spezielles einfallen. Auf auserwähltem Geschirr wurde uns ein köstlicher 5-Gänger serviert.
Nochmals ein herzliches Dankeschön an den Männerkochclub Grüningen!
Interieur De Loods
Ontwerp: Kim van Bakel, Jannie Schmitz
MENU 2010 gaat over de identiteit van Noord-Limburg die van oudsher is gevormd door de agrarische sector. Voedselproductie als kloppend hart van de regio. Maar MENU 2010 gaat ook over verbeeldingskracht. Hoe zien wij deze voedselindustrie? En, welke beelden horen daarbij? Een ontwerpteam uit Venlo bestaande uit Kim van Bakel, Daan de Haan, Jannie Schmitz en Marcel Tabbers, dacht na over hoe de Noord-Limburgse identiteit er uitziet en maakte op basis daarvan het ontwerp voor het festivalterrein. Het resultaat is een verzameling podia en locaties die recht doet aan de realiteit van de agrarische sector in het Noord-Limburgse landschap anno nu. Geen romantisch beeld van pittoreske boerderijtjes en schattige schuurtjes, maar industriële loodsen, echte kassen, containers en een levensgrote knalrode silo die als een vertrouwd baken boven de rest uitsteekt. Met deze opstelling plaatst MENU 2010 de identiteit van Noord-Limburg in het hart van de samenleving. De loods, de kassen, de containers en de silo confronteren de nietsvermoedende voorbijganger met de agrarische sector en samen met verrassende details in het interieur dwingt het geheel hen tot nadenken: wat is hun rol als doodgewone consument binnen het hele voedseltraject?
De reizende manifestatie verhuist wekelijks naar een ander dorp- of stadskern in Noord-Limburg en dat heeft de nodige logistieke consequenties. Geheel in de lijn van voedseltransport is ook het ` dusdanig ontworpen dat het vervoerd kan worden… van Gennep, naar Venray, naar Horst aan de Maas en Peel & Maas om ten slotte te eindigen in Venlo.
Locatie: Gennep, Venray, Horst aan de Maas, Peel & Maas, Venlo
Jennifer photobombs my menu shot in the Molokai Bar at the Mai-Kai Restaurant in Fort Lauderdale, Florida.
EVA Airways' Royal Laurel Class menu with the "Story Island – Round the World" design.
Photo taken on board BR18 from Taiwan Taoyuan to San Francisco.
Create mouthwatering displays that draw a crowd. FASTSIGNS® Menu Boards help stimulate sales and brand your business. They also give customers a complete, well-organized product or service list that makes choosing a snap, keeping lines short and people happy.