sgolovoynedrugu @ 2010-04-24T17: 13:00
The persons with whom I talk to has shrunk to a few people, until a few people who have long been with me. The rest are pigs, I will not waste time on you.
Napoleonic plans look like a dream, or dreams look like plans. In any If it is at least difficult, but feasible, and I know that everything will turn out, and even easier than I thought.
Waiting and waiting for a call not long ago because of skuchaniya-love-friendship and for the work, everything else except training and success has gone by the wayside ..
have to go into the woods ...
Saturday, April 24, 2010
Thursday, April 8, 2010
Mysore Mallige A Watch Online
a business lunch
Since April 12, from 12 to 17h instead of usual business lunch will cost to operate a special menu:
Appetizers
Proshuto melone ............................... ............. 280 p.
Caesar salad with chicken ...................... 280 p.
salad with duck breast and arugula ................ 280 p.
salad with spinach and scallop .................. 300 rubles.
Green Salad ............................................... 250 rub.
Soups
Pappa al Pomodoro ...................................... 240 p. .
Consomme chicken .................................... 220 rubles.
soup of white beans with mussels ..................... 240 p.
Tortelloni in broth .................................... 200 rubles.
pasta and risotto
risotto with porcini mushrooms ............................ 400 p.
Lasagna Bolognese in ..................................... 360 p.
Spaghetti with sausage salchichche ................ 380 p.
Lasagna in genovese ..................................... 350 r.
Risotto di Mare ............................................. 400 p.
Hot dishes
Saltimbokka alla novel ............................ 450 rubles.
fillet / seabass in izolanski .............. 490 p.
Steak with Mustard Sauce ............................ 490 p.
Chicken with Potatoes ............................... 550 p.
Salmon Steak with Broccoli .......................... 450 rubles.
duck leg with orange .......................... 450 rubles.
Desserts
Cassata al Forno ........................................ 200 p.
Chocolate Semifreddo ............................. 200 rubles.
Praline Cake ............................................... .200 p.
Biscuit Fiorentina .................................... 200 rubles.
Cheesecake ................................................ .......... 200 rubles.
Sicilian Cassata ..................................... 200 rubles.
Tiramisu клубничный/классический.............200 p.
Pear Cake .............................................. 200 p.
jelly with berries ............................. 200 rubles.
Pizza and Focaccia
Focaccia with rosemary ................................ 100 rubles.
Focaccia with cheese ......................................... 150 rubles.
Focaccia with Parmesan cheese and tomatoes
Cherry ................................... 250 rub.
Pizza Marinara ........................................... 640 p.
Margaret ................................................ ...... 250 rub.
(tomato sauce, mozzarella)
pizza four cheese ..................................... .. 400 p.
(mozzarella, gorgonzola, parmesan, taledzhio)
Fra Devil .............................................. .... p 420.
(pepperoni sausage, mushrooms)
Four Season ...................................... ......... 380 p.
(asparagus, mushrooms, ham, sweet pepper)
with porcini mushrooms
and mascarpone cheese ......................................... 380 p.
with sausages and salchichche
and mascarpone cheese ....................................... 380 p.
Since April 12, from 12 to 17h instead of usual business lunch will cost to operate a special menu:
Appetizers
Proshuto melone ............................... ............. 280 p.
Caesar salad with chicken ...................... 280 p.
salad with duck breast and arugula ................ 280 p.
salad with spinach and scallop .................. 300 rubles.
Green Salad ............................................... 250 rub.
Soups
Pappa al Pomodoro ...................................... 240 p. .
Consomme chicken .................................... 220 rubles.
soup of white beans with mussels ..................... 240 p.
Tortelloni in broth .................................... 200 rubles.
pasta and risotto
risotto with porcini mushrooms ............................ 400 p.
Lasagna Bolognese in ..................................... 360 p.
Spaghetti with sausage salchichche ................ 380 p.
Lasagna in genovese ..................................... 350 r.
Risotto di Mare ............................................. 400 p.
Hot dishes
Saltimbokka alla novel ............................ 450 rubles.
fillet / seabass in izolanski .............. 490 p.
Steak with Mustard Sauce ............................ 490 p.
Chicken with Potatoes ............................... 550 p.
Salmon Steak with Broccoli .......................... 450 rubles.
duck leg with orange .......................... 450 rubles.
Desserts
Cassata al Forno ........................................ 200 p.
Chocolate Semifreddo ............................. 200 rubles.
Praline Cake ............................................... .200 p.
Biscuit Fiorentina .................................... 200 rubles.
Cheesecake ................................................ .......... 200 rubles.
Sicilian Cassata ..................................... 200 rubles.
Tiramisu клубничный/классический.............200 p.
Pear Cake .............................................. 200 p.
jelly with berries ............................. 200 rubles.
Pizza and Focaccia
Focaccia with rosemary ................................ 100 rubles.
Focaccia with cheese ......................................... 150 rubles.
Focaccia with Parmesan cheese and tomatoes
Cherry ................................... 250 rub.
Pizza Marinara ........................................... 640 p.
Margaret ................................................ ...... 250 rub.
(tomato sauce, mozzarella)
pizza four cheese ..................................... .. 400 p.
(mozzarella, gorgonzola, parmesan, taledzhio)
Fra Devil .............................................. .... p 420.
(pepperoni sausage, mushrooms)
Four Season ...................................... ......... 380 p.
(asparagus, mushrooms, ham, sweet pepper)
with porcini mushrooms
and mascarpone cheese ......................................... 380 p.
with sausages and salchichche
and mascarpone cheese ....................................... 380 p.
Tuesday, April 6, 2010
Ars More Than 3 Month Hiv
GIUSEPPE TODISKO
Restaurant "Italian" to the responsibilities of the chef starts Todisko Giuseppe (Giuseppe Todisco) , previously headed the kitchens of Italian restaurants in Rome, Palermo, Monte Carlo and Ljubljana.
Todisko Giuseppe was born in Bari, where he received his education at the Cookery Cooking School A. Perotti. Then he continued his studies at the University agrikultury in Bari and in high school Da Vinci in Bisceglie. In its track list of work executive & kitchen chef in Rome Hotel Majestic, the Palermo Grand Hotel Villa Igiea etc.
In 1990, during the world premiere of "Three Tenors in Rome" was the personal menu for Luciano Pavarotti Placido Domingo and Jose Carreras, which maintains friendly relations to this day, being an ardent fan of classical music.
Giuseppe Todisko for many years supported international gastronomic movement Slow food and deals macrobiotic Italian cuisine as the basis of a healthy diet . More vegetables, less heat treatment products, the right mix of ingredients and accurately calculated at the time of cooking methods.
spring menu GIUSEPPE TODISKO
tartar of tuna and avocado, capers, 560r.
cherry tomatoes and quail egg poached
tartar white cod with capers, 350r.
cucumber, onions and shallots Sibul
Crostini of fried polenta with chicken liver, 450r.
home sausage, lambardiyskim Lardeau
and confiture of sweet onion with balsamic
salad with fried tuna, 500r.
pre-pickled in olive oil with herbs,
with Kenyan beans, quail egg and salmon roe
Acqua cotta ORJİNAL 250rub.
traditional for the region Tuscany, Umbria and Lazio countryside
soup made of tomatoes, potatoes and celery with the chicken and egg fried ciabatta
brodetto di pesshe 1100r.
traditional for the region of Abruzzo, Puglia and Molise seafood soup.
Monkfish, Mediterranean sea bass, cuttlefish, the mini-squids, vongole,
black mussels, cooked with roasted plum tomatoes
Risotto with langoustines Sicilian saffron 980r.
and orange zest under the crust of pecorino with herbs
risotto with Marsala wine, chicken liver and shallots 450r.
Kappellachchi with cuttlefish ink, topped 620r.
crab meat and foie gras sauce, lobster and shallot
black cod in batter with herbs and pecorino cheese 950r.
with roasted cherry tomatoes and sauce pesto
Rolls of turbot with asparagus, 750r.
breaded in Mac and fried in olive oil
Breast of guinea fowl stuffed with lobster meat, 850r.
spaghetti Alo Olio
Loin of veal stuffed with cheese 1100r.
Skamortsa and Sicilian sun-dried tomatoes
Curd Dessert with fresh strawberries 450r.
and almond biscuit
Warm TORTINI of black and white chocolate 300r.
with Grand Marnier and fresh orange
Restaurant "Italian" to the responsibilities of the chef starts Todisko Giuseppe (Giuseppe Todisco) , previously headed the kitchens of Italian restaurants in Rome, Palermo, Monte Carlo and Ljubljana.
Todisko Giuseppe was born in Bari, where he received his education at the Cookery Cooking School A. Perotti. Then he continued his studies at the University agrikultury in Bari and in high school Da Vinci in Bisceglie. In its track list of work executive & kitchen chef in Rome Hotel Majestic, the Palermo Grand Hotel Villa Igiea etc.
In 1990, during the world premiere of "Three Tenors in Rome" was the personal menu for Luciano Pavarotti Placido Domingo and Jose Carreras, which maintains friendly relations to this day, being an ardent fan of classical music.
Giuseppe Todisko for many years supported international gastronomic movement Slow food and deals macrobiotic Italian cuisine as the basis of a healthy diet . More vegetables, less heat treatment products, the right mix of ingredients and accurately calculated at the time of cooking methods.
spring menu GIUSEPPE TODISKO
tartar of tuna and avocado, capers, 560r.
cherry tomatoes and quail egg poached
tartar white cod with capers, 350r.
cucumber, onions and shallots Sibul
Crostini of fried polenta with chicken liver, 450r.
home sausage, lambardiyskim Lardeau
and confiture of sweet onion with balsamic
salad with fried tuna, 500r.
pre-pickled in olive oil with herbs,
with Kenyan beans, quail egg and salmon roe
Acqua cotta ORJİNAL 250rub.
traditional for the region Tuscany, Umbria and Lazio countryside
soup made of tomatoes, potatoes and celery with the chicken and egg fried ciabatta
brodetto di pesshe 1100r.
traditional for the region of Abruzzo, Puglia and Molise seafood soup.
Monkfish, Mediterranean sea bass, cuttlefish, the mini-squids, vongole,
black mussels, cooked with roasted plum tomatoes
Risotto with langoustines Sicilian saffron 980r.
and orange zest under the crust of pecorino with herbs
risotto with Marsala wine, chicken liver and shallots 450r.
Kappellachchi with cuttlefish ink, topped 620r.
crab meat and foie gras sauce, lobster and shallot
black cod in batter with herbs and pecorino cheese 950r.
with roasted cherry tomatoes and sauce pesto
Rolls of turbot with asparagus, 750r.
breaded in Mac and fried in olive oil
Breast of guinea fowl stuffed with lobster meat, 850r.
spaghetti Alo Olio
Loin of veal stuffed with cheese 1100r.
Skamortsa and Sicilian sun-dried tomatoes
Curd Dessert with fresh strawberries 450r.
and almond biscuit
Warm TORTINI of black and white chocolate 300r.
with Grand Marnier and fresh orange
Subscribe to:
Posts (Atom)