Sentences with phrase «including roasted mushrooms»

This delectable creation includes a cornucopia of fresh treats from Chef Andy's garden, including roasted mushrooms, red and green pepper medley, fresh onions, pesto alfredo sauce and crispy bacon.

Not exact matches

Here is a small sampling of our meal which included Beef Carpaccio with Roasted Oyster Mushrooms, Beef Short Rib Zucchini «Cannelloni» filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad.

Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.

Fast cooking vegetables are asparagus, capsicum, broccoli, leeks, mushrooms, tomatoes and zucchini and slow roasting vegetables include celeriac, parsnips, potatoes, carrots, cauliflower, rutabaga, daikon, butternut squash and onions.

I also added more veggies than you normally see, including chopped kale, roasted butternut squash, and mushrooms (if you make the vegetarian version).

Choose from 6 unique offerings including Tutti Formaggi (Six Cheese) Ravioli, Shrimp Scampi Ravioli, Butternut Squash Ravioli, Roasted Mushroom Ravioli, and more.

Dishes include seafood with saffron scented linguine, roast rack of macadamia nut - crusted lamb, and prosciutto wrapped tenderloin with mushroom duxelle.

More recently, the company added a gourmet pasta product line, which includes four - cheese ravioli, spinach and roasted garlic ravioli, Cavatelli with broccoli and Portobello mushroom with burgundy wine ravioli.

The winning items on the menu include a list of gourmet sandwiches including a Balsamic Glazed Roasted Vegetable Sandwich with Fresh Basil and Feta, Tarragon - Infused Salmon with Cheddar on a Spinach Tortilla, Balsamic - Reduction - Glazed Mushrooms, Shallots and Swiss Cheese on Seven Grain Bread, among others.

Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice with Grilled Peaches, Colorful Tacos, Citrus Broccolini with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel with Grilled Peach Salsa, Black Bean Pasta with Cherries and Dandelion, Chickpea Crepes with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew with Slow - Roasted Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva, Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread with Concord Grape Jelly

The vegan dishes on offer include Crostini al Funghi: sautéed mushrooms and kale in garlic and chilli on toasted ciabatta; Polpette di Pane: a twist on a traditional dish from Puglia, meat free bread balls of semi-dried tomatoes, garlic, capers and olives in a tomato sauce on spaghetti; and Orecchiette al Cavoflore: cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

A selection of our savoury chocolate treats; our menu changes seasonally, but this might include Mushroom & Cocoa Nib Pate on cocoa nib rye bread crostini, Wensleydale, Pancetta & Roast Chicken Bagel, Yorkshire Blue Cheese & Chocolate Tart, York Cocoa House Rarebit made with York Chocolate Stout

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

Standouts will include the Crudo with fresh market fish, chili pepper pearls, orange and micro salad; the Orecchiette Tartufate with cremini mushrooms, asparagus, sun - dried tomatoes, black truffle cream, shaved Parmigiano - Reggiano and white truffle oil; and the Whole Roasted Fish with lemon, fresh herbs and breadcrumbs.

Chef Michael Berardino's passion and the owner's vision shine through in Alobar's signature dishes, including the infamous Maple Bacon Popcorn, Kentucky Fried Apples, Ginger Glazed St Louis Ribs, Wild Mushroom Toast (smoked ricotta, roasted garlic, duck egg, red wine onions), Duck Confit Sloppy Joe (smoked ricotta, red wine onions, sunny side up egg, mixed green), Crispy Pork Belly (delicata squash, cabbage, celery, pomegranate), and a neighborhood favorite, the Hunters Point Burger (caramelized onions, cheddar, skin - on fries, battered bacon).

Other entrée highlights include pan-roasted scallops with summer corn, roasted Chanterelle mushrooms, russet crisp, summer nage, and baby turnips; and butter poached Chatham lobster served with olive citrus cake, asparagus puree, fermented garlic, and an orange tarragon emulsion.

The menu offers vegetarian - friendly options including a Portobello mushroom cap burger, made with a marinated and roasted Portobello mushroom cap, caramelized onions, sautéed mushrooms, cheddar cheese, lettuce, tomato and Wahl sauce; crispy haddock sandwich, made with seasoned Panko - breaded haddock fillet, lettuce, tomato and Paul's balsamic tartar sauce; and a salmon burger.

Featured dishes that evoke the restaurant's signature «Fish Meats Field» philosophy will include a Skate Wing Schnitzel with spätzle, sea beans, Hen of the Woods mushrooms, and mustard jus and a Roasted Colorado Lamb Rack with squash, corn, basil, piquillos, padrons, and harissa aioli.

Expected favorites include the Pizza Margarita ($ 8) with homemade tomato sauce, fresh basil and mozzarella; the Quattro Stagioni ($ 8), topped with homemade tomato sauce, Italian ham, artichokes, sautéed mushrooms, and black olives; and the Pizza Vegetariana ($ 8), made with homemade tomato sauce, mozzarella cheese, roasted pepper, grilled eggplant, zucchini, and sautéed spinach.

Seasonal menu selections include: poached John Dory with hand cut nasturtium pasta, artichokes and verjus glaze, uni on toast, shaved foie gras, wild borage and red currants, and Wagyu ribeye cap with mushroom gratin, and pheasant with fregola, roasted fennel, and cabrales foam.

Meals may begin with selections from the Antipasti, and Insalate offerings, including highlights such as the Poached Lobster withricotta, candied cashew, and peach; Roasted Octopus with taggiasca olive, potato, and salsa verde; Prosciutto di Parma and Burrata with wild arugula, aged balsamic; and Pizza varieties like the fresh porcini mushrooms and gorgonzola cheese, or Calabrian salami, and olives, to name just two.

Other recipes from popular soccer stars and WPS teams include Brandi Chastain's avocado salad, Abby Wambach's date bars, Kristine Lilly's chicken with mushrooms & roasted potatoes and Marta's signature lasagna.

Riffs on classics include roasted butternut squash quesadillas and mushroom and poblano empanadas.

They include things like savory breakfast polenta, cauliflower and oyster mushroom tacos, and ginger roasted pears with vanilla cream.

I also added more veggies than you normally see, including chopped kale, roasted butternut squash, and mushrooms (if you make the vegetarian version).

Some of the menu ideas include fresh salad bars, stuffed mushrooms, pumpkin pies, basted / roasted meat, nuts and seeds made as granola bars etc..

Menu items include breaded calamari with cilantro pesto aioli, grilled filet mignon with roasted garlic mashed potatoes and sautéed mushrooms, and flan de vainilla.

Traditional hors d'oeuvre assortment * * * * Agnolotti with artichokes Chitarrini with meat and tomato sauce * * * * Leg of lamb with olive oil and backed Pork with with mushrooms * * * * Roasted potatoes with rosemary * * * * Chocolate mousse with fresh fruit Umbrian Wines, Espresso Euro 34.00 per person (included in some of the above offers / packages)

Local foods will include fresh roasted coffee from Qualia Coffee, nitro cold brew coffee, mushrooms and other produce from Good Sense Farms, chocolate and sweets from the likes of Harper Macaw, gluten - free baked goods from Bjorn's Bakes, and other makers from the DMV.