Anglais restaurent .pdf



Nom original: Anglais restaurent.pdfAuteur: Ariane

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Menu
FOR THE DAY.

APPETIZERS :
ESCARGOTS: tender fresh water snails sautéed in a garlic, lemon & butter sauce.
CLAMS CASINO: Clams on the half shell broiles in a special blend of clam sauce, bread crumbs, grated parmesan
cheese and prosciutto.
SHRIMP RENATO: Jumbo shrimp butterflied and broiled in a light wine sauce with a hint of brandy, topped with
melted mozzarella cheese and prosciutto.
PROSCIUTTO & MELON: Fresh honeydew melon draped with thinly sliced imported prosciutto.
FRIED CALAMARI: Fresh tender squid lightly floured then deep fried, served with lemon wedges and homemade
marinara sauce.

SALADS :
Low’s chopped salad : onions, bell peppers, olives, carrots, tomatoes, celery, cold meats like grilled chicken,
pickled peppers, cooked legumes, pickled beets, greens such as romaine or spinach, and cheeses.
GARDEN SALAD: A generous sized garden salad.
FRESH MOZZARELLA & TOMATOES: Topped with virgin olive oil, fresh basil and spices.
BOOKMAKER SALAD : A large garden salad accented with shrimp, Genoa Salami, provolone cheese and a hard
boiled egg, served with Silver stream Boat Dressing !
GARLIC BREAD: Italian bread topped with butter, fresh garlic, grated cheese and spices.

MAIN COURSE :
SHRIMP PARMIGIANA : Jumbo shrimp lightly breaded and deep fried to a golden brown, topped with homemade
marinara sauce and melted mozzarella cheese.
CALAMARI MARINARA

: A generous portion of fresh, tender squid served in a blend of Italian tomatoes, virgin olive oil
and spices.

SHRIMP CACCIATORE: Jumbo shrimp served in our homemade marinara sauce accented with mushrooms and green
peppers, accompanied by garlic bread wedges.
FRENCH FRIED SHRIMP : Shrimp lightly breaded then deep fried until golden brown.
SHRIMP JUAN : Jumbo shrimp butterflied and sauteed in a delicious blend of fresh garlic, lemon and white wine and a
hint of Tabasco.
SHRIMP RENATO : Jumbo shrimp butterflied and broiled in a light wine sauce with a hint of brandy, topped with melted
mozzarella cheese and prosciutto.
PESCE FRESCO : Fresh fish of the day.
PAN

FRIED SHRIMP PARGAMIGIANA : Jumbo shrimp dipped in egg batter, pan browned, topped with homemade
marinara sauce and melted mozzarella cheese.

DESSERTS:
SPUMONI ICE CREAM: It is made of ice cream, a foamy cake, fruit, nuts and whipped cream.
TIRAMISU: dessert with coffee and liquor-soaked layers of sponge cake alternating with mascarpone cheese and
chocolate.

RUM CAKE: It’s a cake homemade, recommended by the Chief.
CHOCOLATE MOUSSE CAKE:

CHEESE CAKE: Very tangy and sweet cake with cheese.
TORTONI: Ice cream made of heavy cream often with minced almonds and chopped maraschino cherries and often

flavored with rum

OUR SPECIAL MENU HEALTHY:
MAIN COURSE :
Tacos using 100% corn tortillas. Add lean turkey meat, grilled fish or simply fill with roasted vegetables and beans. Add
salsa, spinach, tomatoes and avocado
OR
Grilled protein with brown rice served with a Caprese salad using tomatoes, part skim mozzarella, basil, drizzled with olive
oil and vinegar

Deserts
Sorbet: lime, strawberry, raspberry, orange, pineapple.
OR
Vanilla, lemon berry Parfait: Lemon and fruit make this refreshing parfait a good choice for a light dessert or even for
breakfast. Low-fat yogurt and fat-free vanilla pudding are used as an alternative to full-fat ice cream.

FOR THE NIGHT.
BUFFET :
There will be several assortment of seafood, fish you choose and cook.We hpe that you will enjoy it !


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