More Menu Example

Carnival Triumph - Menus - Sept 6-11, 2010

 

Dinner Menu 1

122: Carnival Triumph, New Orleans, Cream of Sun Ripened Tomatoes

123: Carnival Triumph, New Orleans, Heart of Iceberg Lettuce

124: Carnival Triumph, New Orleans, Sweet and Sour Shrimp

126: Carnival Triumph, New Orleans, Warm Chocolate Melting Cake

Dinner Menu 2

060: Carnival Triumph, Fun Day at Sea and Elegant Night, Spaghetti Carbonara (Starter)

061: Carnival Triumph, Fun Day at Sea and Elegant Night, Baked Stuffed White Mushrooms

062: Carnival Triumph, Fun Day at Sea and Elegant Night, Duet of Broiled Maine Lobster and Grilled Jumbo Black Tiger Shrimp

064: Carnival Triumph, Fun Day at Sea and Elegant Night, Cheese Plate

065: Carnival Triumph, Fun Day at Sea and Elegant Night, Fresh Tropical Fruit Plate

------------------

Dinner Menu 3

199: Carnival Triumph, Progreso, Well Done French Onion Soup (actually good)

200: Carnival Triumph, Progreso, Prosciutto Ruffles

201: Carnival Triumph, Progreso, Braised Style Short Ribs from Aged Premium American Beef

205: Carnival Triumph, Progreso, Strawberry Cheesecake

206: Carnival Triumph, Progreso, Warm Fig, Date and Cinnamon Cake

----------------

{NFL Opener tonight - we munched at the Lido tonight and watched the Saints beat Minnesota on the Big Screen!}

----------------

Dinner 5

084: Carnival Triumph, Sea Day 2 - Escargot Bourguignonne

085: Carnival Triumph, Sea Day 2 - Escargot Bourguignonne

086: Carnival Triumph, Sea Day 2 - Green Bean and Roma Tomatoes

087: Carnival Triumph, Sea Day 2 - MARTINI Braised Basa Fillet with Tomato, Chili and Fennel

088: Carnival Triumph, Sea Day 2 - MARTINI Braised Basa Fillet with Tomato, Chili and Fennel

089: Carnival Triumph, Sea Day 2 - MARTINI Braised Basa Fillet with Tomato, Chili and Fennel

090: Carnival Triumph, Sea Day 2, Grilled Jumbo Tiger Shrimps - Wonderful

100: Carnival Triumph, Sea Day 2, Banana Split

101: Carnival Triumph, Sea Day 2, Banana Split

Menu Example

Santa Rosa Appetizers & Side Orders Bruschetta The combination of toasted French bread basted with rich olive oil and garlic, then topped with fresh basil and sun ripened tomatoes makes this the perfect appetizer. Focaccia Delightful homemade Italian country bread baked with fresh herbs, tomatoes, onions & parmesan cheese. Garlic Bread A quarter loaf of sourdough bread topped with fresh garlic, parsley, parmesan cheese, butter and paprika. Garlic Fries A large order of French fries, freshly chopped garlic,and parsley tossed together with a dash of garlic infused olive oil.
Soup and Salad (Available with Low Carb options) Soup & Salad A steaming bowl of house Minestrone is served with antipasto, sourdough French bread and butter, and a crisp green salad topped with a zesty Italian style homemade dressing. Garden Salad Crisp greens and fresh vegetables topped with the your choice of our homemade dressing: Vinaigrette, Blue Cheese, Ranch, and Creamy Classic. Caesar Salad Crisp romaine topped with our homemade garlic croutons, fresh Parmesan cheese, and tossed in our very own classic Caesar dressing. Served with our steaming house Minestrone, antipasto and sourdough French bread and butter. Chicken Caesar Salad Our delicious Caesars Salad,topped with a boneless marinated Chicken breast. Served with our steaming house Minestrone, antipasto and sourdough French bread and butter. Low Carb New York Steak A 14 oz New York cut, charbroiled to your own specifications. Served with carrots, broccoli and zucchini steamed in chicken broth and sautéed in garlic and olive oil. Turkey or Hamburger Patty Served with carrots, broccoli and zucchini steamed in chicken broth and sautéed in garlic and olive oil. (Also available: with cheese and/or bacon) Garden Salad with Shrimp or Chicken Breast Crisp greens and fresh vegetables topped with the your choice grilled chicken breast or bay shrimp. Side of Sautéed Veggies Carrots, broccoli and zucchini steamed in chicken broth and sautéed in garlic and olive oil. New York Steak A 14 oz New York cut, charbroiled to your own specifications. Served with carrots, broccoli and zucchini steamed in chicken broth and sautéed in garlic and olive oil. Off The Grill New York Steak A 14 oz New York cut, charbroiled to your own specifications. (Add a baked potato or a side of fresh sautéed mushrooms ) Hamburger or Turkeyburger A giant burger on a soft French roll with lettuce, onion, tomato, pickle and French Fries. Served with our steaming house Minestrone, a crisp green salad with zesty Italian style dressing, antipasto, and sourdough French bread and butter. (Also available: with cheese and/or bacon) Marinated Chicken Breast Sandwich A boneless, skinless chicken breast, marinated in herbs and spices, and served on a French roll with fries. Meatball Sandwich The Union Hotel's famous Grand meatballs, served on a French roll with fries. Pizza The Union Hotel's famous Italian pizzas are baked to order with only the freshest ingredients. Try one of our special pizzas or create your own Italian masterpiece with the toppings listed below. Cheese Pizza Mozzarella, cheddar, and provolone Standard Toppings .Italian Sausage (Our Family Recipe), Pepperoni, Linguica, Ham, Salami, Mushrooms, Bell Peppers, Olives, Anchovies, Tomatoes, Fresh Cilantro, Fresh Basil, Green Onions, Extra Cheese, Onions, Garlic, Soy Mozzarella, Pineapple, Bacon, Creamy, Garlic Sauce, Clams, Jalapeño, Feta Cheese, and Kalamata olives. Premium Toppings Sun Dried Tomatoes, Sautéed Mushrooms, Artichoke Hearts, Shrimp, Meatballs, Sautéed Veggies, and Seasoned Chicken. Specialty Pizza Sautéed Veggie Fresh mushrooms, tomatoes, bell peppers, and onions, sautéed in garlic, spices and olive oil. Giardino-Garden Cheese, mushrooms, olives, tomatoes, green onions, bell peppers. South of the Border Pizza Cheddar, Jack, pinto beans, olives, salsa, tomato, cilantro, green onions Shrimp Lover's Pizza Mozzarella, provolone, cheddar, creamy garlic sauce and lots of bay shrimp Four Seasons -Quattro Stagione 1/4 each: cheese, garden, pepperoni, sausage. Four Cheese - Quattro Formaggi -Mozzarella, cheddar, Jack and provolone Sonoma County Harvest Fair Gold Medal Pizza Buon Gusto Chicken and Creamy Garlic Sauce Cheese, seasond chicken, sun-dried tomatoes, sautéed mushrooms and creamy garlic sauce Combination - Pizza Abbondante Cheese, mushrooms, olives, bellpeppers, pepperoni, linguica, sausage, onion. Pasta Homemade Ravioli The Union Hotel's famous homemade ravioli filled with meat and garden fresh vegetables with a traditional tomato sauce and freshly grated parmesan cheese $ Shrimp Pasta Bay shrimp, green onions, mushrooms and garlic sautéed in clam juice and white wine. Served with a white cream sauce on a bed of fettuccini. Fettuccini Al Pesto Served with fresh basil, olive oil, and grated parmesan cheese. Fettuccini Alfredo Served in a classic Alfredo sauce with freshly grated parmesan cheese sauce. Combination Spagetti and Ravioli Topped with tradional tomato meat sauce and freshly grated Parmesan cheese. Marinara sauce available. Pasta Primavera A delicious blend of fresh vegetables served in a light cream sauce with fettuccini. Marinera sauce available. Chicken Florentine Grilled chicken breast, fresh sautéed babyspinach and red bell pepper tossed with penne in a light Alfredo sauce. Spaghetti & Meatballs Topped with a traditional tomato meat sauce and freshly grated parmesan cheese. Marinara sauce available with or without meatballs. Traditional Baked Lasagna Traditional homemade baked lasagna, your choice of Italian Sausage or spinach. The following are available with the purchase of a regular priced pasta. Grand Meatball and Marinated Chicken Breast Pizzagna A bed of fettuccini with meat sauce, three cheeses, your choice of two pizza toppings, baked to perfection.

Cooking Method

Baking: Method and Recipes

Baking is a way of cooking sweet or savory items in the dry heat of an oven. Although baking itself is a relatively easy process, it is good to have some knowledge of the role each ingredient plays in creating the final dish.

Barbecuing: Method and Recipes

Nothing beats the deep, rich flavor of good barbecue. In the United States, barbecue refers to the slow, indirect cooking of meats over a wood, charcoal or gas flame. The meat is often seasoned with rubs, sauces or mops. This same method is known as barbie in Australia and braai in South Africa. Asian barbecue, on the other hand, uses thinly sliced meat and seafood, often highly seasoned, that is quick-cooked on a hot grill or a searing hotplate.

Braising: Method and Recipes

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised. 

Deep Frying: Method and Recipes

Who doesn't love fried food? Deep frying may not be the most calorie-poor way to prepare food, but it certainly produces some of the world's tastiest. The high heat of the oil seals in a food's moisture and crisps up the outside, giving that irresistable pairing of crunchy and juicy. 

Grilling: Method and Recipes

Grilling is the quick cooking of meat, fish or vegetables over intense heat. The source of the heat can be burning wood, simmering coals, a gas flame, or an electric heating element. A related method is broiling, but with broiling the heat source comes from the top instead of the bottom. 

Poaching: Method and Recipes

Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through.

Preserving: Method and Recipes

In harder days before the refrigerator, the only way to get food to last through lean times was through various methods of preservation. Drying, curing, brining, pickling, fermenting and smoking are just some of the ways our ancestors stretched the harvest and the bounty of the hunt. These methods have all survived modernization simply because they make so much food so tasty. 

Roasting: Method and Recipes

Roasting is the slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. Spit roasting was the original form. In the modern kitchen, the dry heat of an oven is preferred. Roasting is a method best used with large cuts of meat, whole poultry, whole fish, or with sturdy vegetables such as carrots, potatoes and onions. 

Sautéing: Method and Recipes

Sautéing is one of the easiest and quickest methods of cooking. It generally consists of searing portion-sized cuts of meat or fish in hot oil on both sides to brown. The meat or fish is then removed, and the remaining bits and juices in the pan (the fond) are incorporated into either a pre-made sauce or the sauce is made directly in the pan. While it's not totally necessary to make a sauce out of the fond, most respectable chefs consider it a sinful waste of flavor not to.

Steaming: Method and Recipes

As the term implies, steaming involves suspending food over simmering or boiling water and cooking it with the resulting steam. Steaming as a method is valued for the fact that it preserves vitamins and minerals in the food that might otherwise be washed away with boiling. It is also a way to cut back on fat, since none is needed, unlike sauteing or grilling. 

Stewing: Method and Recipes

When chunks of meat, seafood or vegetables are slow-simmered in a flavorful liquid brew, the result is a warming, comforting dish called a stew. Slow, moist cooking is the best way to tenderize tough cuts of meat (which happen to also be the most flavorful). Stews are also a great way to use up leftovers. And speaking of leftovers, most stews are more flavorful the next day. 

Stir Frying: Method and Recipes

Stir frying is a way of quick cooking foods with a small amount of oil over high heat. This ingenious cooking method from the East preserves the flavor, freshness and nutrients of a dish's ingredients. Since cooking goes so quickly, the main thing to remember when stir frying is to have all your ingredients prepared and close at hand before you begin cooking.