Dessert

REVIEWER -Shaired ice bingsu

-Yaksik
Korean Service -Hotteok (pancake)
-Dotorimuk (acorn Jelly)
-Dasik (tea cookies)
ADVANTAGE -Bungeoppang
• Menu is written on the wall
• unlimited food Drink
• Do it yourself Dining -Green Tea
-Rice Wine
DISADVANTAGE
•serve yourselves Set B
Rice Dishes
Food Menu -Fried Rice
It is cooked rice that has been stir-fried in a wok and mixed with other
Set A ingredients such as eggs, vegetables, seafood, or meat.
APPETIZER
MAIN DISH -Kimchi Fried Rice
-Jukjuk bokkeum It is made with kimchi and rice, along with other available
-Stir Fried potato noodles ingredients, such as diced vegetables or meats like spam.
and vegetables
-Jim (steam eggs)
-Plain Rice
MAIN DISH It is cooked over high heat until it comes to a rolling boil, at which
-Fried Chicken point it is simmered with the lid on.
-Spicy beef soup
-Korean beef bulgogi Soup
-Dubu jorim (Braised tofu) -Dwaeji gukbap (돼지국밥)
It's a pork and rice soup. It's a Gukbap made with pig bones in meat It is a spicy stir-fried chicken dish made with boneless chicken, rice
broth and served with boiled pork slices. cakes (tteokbokki tteok,) and vegetables.

-Seolleongtang(설렁탕) -Nakji-bokkeum (낙지볶음)

Ox bone soup, also known as ox bone broth, is a Korean broth tang Stir-fried octopus is a relatively new dish in Korea, with origins
(soup) made from ox bones (mostly leg bones), brisket, and other dating back only two centuries and first being introduced in 1965.
cuts.
-Andong-jjimdak (안동찜닭)
-Miyeok-guk (미역국) It is a popular Korean braised chicken.
In English, seaweed soup is a non-spicy Korean soup made with
miyeok, or seaweed. Side Dishes (Banchan)
-Lettuce (상추)
Appetizers This is used to make lettuce wraps.
-Kimchi Jeon (김치전)
Korean kimchi pancakes are typically served with a soy sauce, -Fried egg (계란후라이)
vinegar, and sugar dipping sauce, as well as fresh chives and chili An egg cooked in oil or fat. Also known as sunny-side up.
powder.
-Korean Pickled Onion (한국 양파 절임)
-Dakgangjeong (닭강정) A traditional side dish in Korea. It keeps for months and is often
It's sweet and crispy fried chicken. Dak means chicken, and served with Korean BBQ.
Gangjeong is a fried Korean sweet coated in a sticky sauce.

Main Course -Kimchi (김치)

-Bulgogi (불고기) A traditional Korean dish whose components can vary but usually
It is a Korean dish consisting of thin beef slices marinated and grilled include some combination of vegetables, garlic, ginger, chili peppers,
on a grill. salt, and fish sauce.

-Dakgalbi (닭갈비) -Baked Potatoes (구운 감자)

A baked potato served with the skin on. -French service is considered as the most labor-intensive and
most expensive service of all formal styles.The nature of this
Beverages service always requires large number of experienced and skilled
-Soju (소주) and highly professional servers to perform their job with elegance
A Korean alcoholic drink typically made from rice or sweet potatoes. and finesse

-Iced tea (아이스 티 0) ADVANTAGES OF FRENCH SERVICE

A form of cold tea, served in a glass with ice, consisting of tea, sugar, · The guest is given personalized attention making him/her
and lemon. feel important.
· It makes the guest feel that he is receiving a royal
-Beer (맥주; 麥酒) treatment.
An alcoholic drink made from yeast-fermented malt flavored with · The service is elegant and entertaining.
hops. · It commands a higher price than other forms of service
(pay for the service).
Desserts
-Mango Bingsu DISADVANTAGES OF FRENCH SERVICE
Bingsu, or bingsoo, is a fluffy shaved ice. · It is a slow service.
· It is expensive because it requires a large professional staff.
-YAKSIK (약식) · It requires a bigger dining room space to make service and
Yaksik or yakbap is a sweet Korean dish made by steaming glutinous food preparation convenient.
rice, and mixing with chestnuts, jujubes, and pine nuts.

FRENCH SERVICE
-French service is also termed as cart service or table side
cooking. APPETIZERS (SET A)
-The unprepared or semi prepared foods are arrived from the -Saumon Fumé €13
kitchen and brought to the dining room placing on a guerdon (a Smoked salmon garnished with field greens, capers and shallots
cart) carrying on a heavy silver platters.
-Crevettes Sauce Boursin €13
 Shrimp sauteed with sun-dried tomatoes, corn and leeks in a -Bouillabaisse Soupe €11.66
garlic, herb cream sauce. French seafood stew, mussels, And shrimp

-Champignon Portabella aux Quatre Fromages €12 -Soupe De Poisons with Rouille & Crôutons €3.5
Grilled mushroom stuffed with swiss, brie and parmesan cheese, Fresh white Fish, fused with Chopped tomatoes, fresh orange zest
over a blue cheese sauce Aromatic spices and then pureéd

-Escargot Bourguignon €11.5 -Soupe Au Champignon €3

Snails in garlic parsley butter Mushrooms with garlic, spring onions, parmesan, and sherry

-Bruschetta de Flageolets €9
Grilled french bread with mashed flageolets beans, tomatoes,
thyme, garlic and balsamic vinegar ENTRÉES
-Steak frites €5
-Moules Marinnieres ou à la crème €10 a simple dish of beef steak alongside strips of deep-fried potato.
Mussels steamed, with or without cream, in garlic wine sauce
-Chicken confit €3.5
Baked chicken with Roasted Potatoes and Parsley Salad
SOUPS AND SALADS
-Lyonnaise salade €2.5 -Salmon en papillote €4.5
Poached eggs, and dandelions on top with bits of smoked bacon Baked salmon and tomatoes with shallot and fresh dill.
and croutons

-Landaise salade €6 -Boeuf bourguignon €7.5

Green salad, cucumber base, duck breast fillet, and Gizzards French beef stew braised in red wine, beef stock, with carrots,
onions, garlic, and a bouquet garni, and garnished with pearl
-Cauchoise Salade €12 onions, mushrooms, and bacon
Potato base, watercress, ham dices and cream
-Cassoulet €4
 Slow-cooked stew with meat, pork skin and white beans under a A dry colorless brandy distilled from the fermented juice of the
rich, dark brown crust. black morello cherry.

-Lamb shank navarin €6.5 -Cointreau €7

Braised Lamb with potato, thyme and green beans .. Orange liqueur, prized for its orange flavor with a slice of orange.

-Creme De Cassis €6
Made from real banana juice, this alcohol will make a difference
DESSERTS with other liqueurs on the market.
Macarons €2.5
Meringue-based cookie sandwich made primarily from egg whites, -Champagne €8
almond four, and sugar. Champagne is a sparkling wine that originated and was produced
Crème brûlée €6 in the Champagne wine region of France.
Cream, vanilla, salt, eggs and sugar
Mille Feuille €12 -Ti-Punch €6
Three layers as air puff filled with creamy vanilla pastry cream and Ti' Punch looks much like a daiquiri or a caipirinha, but the
topped with chocolate and vanilla ice cream. distinctive flavor of Rhum Agricole makes this a particularly
Canelè €11.66 musky and rugged drink.
Mix of vanilla, rum, egg, butter, sugar, and flour.
Crèpes €3.5 -Vin Chaud €7
Eggs, milk, water, butter, salt and/or sugar, and flour. Vin chaud is a mildly spicy and warming red wine drink with a
Chocolate èclair €3 splash of Cognac.
Filled with pastry cream, drizzled with chocolate icing., fill cream
puff shells with ice cream and drizzle with chocolate sauce for an APPETIZER (SET B)
elegant dessert. -Brandade De Morue Canapes
Creamy salt cod-and-potato spread served as a canapé
Sardine Canapés
DRINKS Paste from sardines, boiled egg yolks, and butter
-Kirsch €4
-Sardine Canapés
 Paste from sardines, boiled egg yolks, and butter Drink with lime and tonic kir, boozy drink with chambord and
white wine
-Paillassons De Courgettes
Traditional french pancake, flat and fried over medium heat until -Black Rose
golden It is not black, but blackberries are mix.

CHEESE SOUP
-Camembert -Garbure
Soft on the outside, melting on the inside Smoked ham hock, beans, cabbage and seasonal vegetables
slowly stewed
-Brie De Meaux
Refined cheese with a gentle aroma -French Lentil
Soup Chockfull of vegetables and flavored with bacon
-Roquefort
One of the best blue cheeses in the world -Potage Parmentier
Traditional potato and leek soup
-Reblochon
Fresh, young, and tender MAIN DISH
-Duck à l'orange
PRE-DINNER DRINK Roasted whole duck, crispiest skin and best flavor

-French Martini
Dry drink uses chambord to add delicious black raspberry flavor
-Mint Grapefruit Mimosas -Chicken Dijon
This mint and grapefruit is sour, bubbly, and refreshing Drumstick with mustardy stew-thickened with tangy crème
fraîche
-Mint Grapefruit Mimosas
This mint and grapefruit is sour, bubbly, and refreshing -Toulouse-Style Cassoulet
Bake in Cassole to ensure greatest amount of luscious crust
-Black Raspberry Chambord
-Bouillabaisse
Pack with shrimp, mussels, clams, and monkfish -Pastis
Pastis is made of aniseed and licorice
-Crispy Monkfish with Capers
Breaded and fried veal cutlet mix with asparagus, zucchini and -Kirsch
butternut squash Kirsch is an eau-de-vie made of fermented cherry

-Marseille-Style Shrimp Stew -Kir

Garlicky french rouille on toast for dipping in the stew Made of blackcurrant liquer and white wine from burgandy

-Salmon en Papillote SNACK

The Fish is wrap in paper before cooking
-Brasillé
-Lamb Shank Navarin A croissant with extra butter and sugar.
Lamb is cook low and slow until it melts in the mouth
-Canistrelli
-Coq Au Vin Flavored biscuits with anise and made with wine, and chestnut
Chicken braised with wine, mushroom, salty pork, onion, and flour.
garlic
-Palets de dames
-Ratatouille A simple, slightly cakey, iced vanilla cookie.
Mixed of vegetable fried and stewed in oil
-Gougères
AFTER-DINNER DRINK baked savory choux pastry made of choux dough mixed with
cheese.
-Pineau des charentes -Chaussons aux pommes
Perfect mixture between grape must and cognac. Croissant Baguette Chouquette Traditional French turnovers
filled with a delectable apple compote filling
-Cognac
Can be drunk on its own or mixed with a bit of schweppes.
-Pain aux raisins
made with a combination of leavened buttery dough or sweetened -Le café glacé
bread dough, raisins, and crème pâtissière An iced coffee drink.

-Croissant
a buttery, flaky, French viennoiserie pastry AMERICAN SERVICE
Baguette
A long, thin type of bread of French American service is a simple and informal form of service. It is also
known as a Plated service. In this American service style, dishes are
-Chouquette neatly plated in the kitchen by the kitchen staff and placed on the
Amazingly tender and extremely light pastry guest's cover from the right-hand side.

COFFEE It is a very easy food service style. In this service, dishes are placed
-Café nicely in the kitchen. And the server moves clockwise when the food
A shot of espresso plates are present. This service is followed in busy areas or when its
service needs to be very fast.
-Noisette
A shot of espresso with a drop or two of milk or cream. ADVANTAGES OF AMERICAN SERVICE

-Café Americain These are the advantages of American service:

A filtered american made coffee.
•Service skill is not required.
-Café Crème •Low labor cost.
\n espresso topped off with a lot of milky foam. •Needs fewer waiters.
•Quick service.
-Un Déca •High seat turnover as service is fast.
A decaffeinated version of espresso. •The kitchen staff has the scope to demonstrate their plating skills.

-Café au Lait DISADVANTAGES OF AMERICAN SERVICE

A coffee drink is very similar to a latte, but with even more milk.
These are the disadvantages of American service:
•BACON WRAPPED CHERRY PEPPER
•No personalized service. Bacon-wrapped peppers feature cherry peppers stuffed with herby
•Chances of plate wastage. cream cheese and wrapped in bacon.
•Skilled writers do not have the scope to show their service skills.
•Food may become cold. •CARAMELIZED ONION DIP
•More kitchen time and labor. Take your dip to the next level with heaps of onions slowly
caramelized in butter.
MAIN DISHES
•CARBONATED SOFT DRINKS
•AMERICAN CHOPSUEY JAIN RECIPE These classic crab cakes are easy to make, as is the tangy horseradish
This recipe does not use boiled veggies, raw veggies are simply cream.
satueéd with salt for a few minutes.

•STIR FRIED MIXED VEGETABLES IN BUTTER

An interesting combination of veggies and mushrooms, when sauteéd
with garlic in butter, gets a fabulous texture
•EGGPLANT IN TOMATO SAUCE
You will love the perfect texture of the eggplant slices and the
balanced flavor of the tomato.
•STUFFED SPINACH WITH HUANCAINA SAUCE
This hearty dish has an abundance of protein from paneer stuffed.
APPETIZERS
Group 4: RUSSIAN SERVICE SET B
What is Russian Service?
Russian Service is a very elaborate service and this Russian service is
also known as the Sideboard service. In this service style, large joints,
roast poultry, whole fish, and so on, that have elaborate garni, are
neatly arranged on a platter, presented to the host, taken back to the
sideboard, carved, portioned, and served to the guests with service
spoon and fork
Russian service was introduced in Russia about 1810 by an
ambassador of the Russian czar.

•BAKED CHICKEN WINGS After service, dishes are kept on a hot plate on the sideboard to keep
ultra crispy chicken wings tossed in a classic spicy sauce and served them warm. Each course is served from the sideboard. Now Russian
with ranch dressing.
service is not practiced much in recent times. But this service is
widely followed in institutional and industrial catering establishments.
Russian Service
This type of service is the same as that of French service.
However, in Russian service, the food is fully prepared and precut in
the kitchen and then neatly arranged on silver platters by the Chef.
The waiter then shows the platter to the guest as a polite gesture and
serves the food to the individual plates of the guests using serving
cutleries.
The advantage of this elegant and entertaining service is that the
food always comes in attractive display and Gives the guests personal
attention
Russian Appetizer
Vineget
-commonly made with beetroot, potatoes, cucumbers and beans, the
name refers to the small dicing of all the ingredients, rather than the
ingredients itself.
Tashkent salad
-Tashkent salad is an Uzbek-based dish that was introduced into the
wider Soviet Union after WWII. It is fried onion, thinly sliced green
radish, strips of boiled beef and boiled eggs mixed together and
slathered with mayonnaise.
Kholodets
-traditional russian dish consisting of meat in gelatine
Mushroom Julienne
-Russian appetizer consisting of thirdly sliced mushrooms, onions
cream, cheese, and sour cream The dish is often flavored with
white wine, nutmeg, and ground pepper.
Olivier Salad
-French-inspired dish made with grouse, tongue, crayfish,
potatoes and cornichons, and drizzled with a Provençal dressing.
It was reinvented during Soviet times with canned peas, boiled
eggs and bologna, which were then covered in mayonnaise
Shuba
-Otherwise known as 'herring under a fur coat, this is another
iconic Russian dish. A layered salad, it covers chopped up herring
with scolded onions, then layers of boiled and grated potato,
carrot and then beetroot.
Main Dishes
Borscht
-a beet soup that originated in Ukraine and was quickly adopted as a
Russian specialty.
Shchi
-is a typical cabbage soup made from either fresh or fermented
cabbage.
Ukha
-If you like seafood, try ukha, a fish soup with a clear broth.
Pirozhki
-These little baked or fried puff pastries are packed with potatoes, -a trendy drink in the soviet years, made from various berries and
meat, cabbage, or cheese fruits, and cooked with starch. The beverage is mostly served
after dinner as a dessert.
Dessert
Pryaniki Tea
- a particular variety of cookies, and their main ingredients are -russian tea blends will have a smokey, slightly sweet, fruity and
honey and spices. citrusy flavor. Russian- grown teas are very unique with fresh,
deep and light flavor and floral, caramel and fruity notes.
Bird’s milk
-the souffle inside feels like a bird's wings: so tender and soft it Sbiten
is. - it is a sweet beverage made from honey, ginger, cinnamon,
citrus, cloves, and other species.
Sweet Russian Pie
- Sweet pies are usually made with berries, fruit. poppy seeds, or Ryazhenka
tvorog ('quark'). -it is a yogurt made from cow's milk and with the help of lactic
acid bacteria. The drink has a soft caramel taste and combiness
Kulich numerous great vitamins for the immune system.
- It's a delicious sweet. bread with a cylindrical. shape and
frosting of it Alcoholic
1.Kvass
Beverages 2.Medovukha
Kompot 3.Vodka
-COMPOTE IS A NON- ALCOHOLICc SWEET BEVERAGE. IT 4.White Russian
IS RUSSIAN BEVERAGE THAT cOMBINES VARIOUS FRUITS
AND BERRIES.

Kissel