Bar Menu Recipes

COLD BEVERAGES
Breakfast Smoothie: Lemongrass Lemonta:
Oats: 2 table spoon Cucumber: half piece/ Basil leaf: 8 PIECE
Banana: 01. Salt :2 punch/Ice cube:4/sugar:30ml lemon
Dates:2 juice 30 ml/lemon grass stick half stick
yogurt: 2 table spoon/ Cucumber ice tea:
Almond: 4 piece cucumber: half piece.
Ice cube: 02 lemon juice: 30ml. / Sugar: 30ml.
Strawberry Lemonta: Green tea: 01 bag, / ice cube: 4.

Fresh strawberry: 8 Green machine:

Lemon juice: 30 ml. Grape fruit juice: 60 ml.
Sugar: 30ml. Spinach bunch : 1.5
Ice cube: 4. lemon Juice: 30 ml
Honey: 2 table spoon Ginger 10 ml.
ice cube 4

peanut butter shake: Vanilla Espresso:gram/lemon:

30ml Vanilla Gelato: 2 Scope/
Sugar: 40 mml. Espresso: 60 ml.
Ice cube: 4 piece Milk: 60 ml/ ice cube 4
Iced Americano:

Ice tea peach: Ice caramel Macchiato,

Peach syrup 30ml. Coffee short 30ml.
Tea water 90ml.. caramel sauce 35gram.
Crushed ice 6 cube vanilla frape 20 gram.
Milk : 60ml/ice cube 4.
 HOT BEVERAGES
ALL COFFEE’S CHOICE OFF Espresso short.

Hot chocolate: Matcha Latte:

Belgium chocolate: 60 gram. Matcha powder: 2 gram.
Cocoa powder: 3 tea spoon. Cinnamon powder: 1 pinch.
Milk: 90ml. Milk: 90ml.

Turmeric Latte. Pumpkin Latte:

Turmeric powder: 2 gram.
Cinnamon: 1 pinch.
Ginger powder: 1 pinch.
Maple syrup: 1 Table spoon.
Milk: 90ml.
Pumpkin puree: 20ml.
Cinnamon powder: 1 pinch.
Ginger: 1 pinch
Long powder: 1 pinch
Milk: 90ml.

Caramel Macchiato,
Coffe short 30ml.
Carmel sauce 25 gram.
Milk 60ml.
 Dessert Menu Recipes
Sweet Crepes

Lemon Curd Apple Cinnamon

Citrus: 50gm Apple: 70gm
Citrus Zest: 2gm Cinnamon Sauce: 30gm
Lemon Zest: 1gm Granola Biscuit: 35gm
French Cream: 30gm Vanilla Ice-cream: 1 scoop
Lemon Curd: 40gm

Apricot Crepe Chocolate Banana

Apricot: 90gm
Glucose Biscuit: 30gm
French Cream: 30gm
Apricot Sauce: 15gm
Crushed Chocolate: 10gm
Crushed Sugar: 10gm
Banana: 1 Piece
Chocolate Sauce: 15gm
Caramel Sauce: 5gm
Vanilla Ice-cream: 1 scoop

Tiramisu Berries
Finger Biscuit: 2pc/16gm Blueberry: 30gm
Cream Cheese: 120gm Raspberry: 30gm
Coffee Ice-cream: 1 scoop Ricotta Cheese: 100gm
Chocolate Sauce: 20gm Icing Sugar: 2gm
Coco Powder: 5gm
Crushed Dark Chocolate: 5gm

Apricot Sauce Chocolate Sauce

Apricot: 1cup Chocolate: 1cup
Sugar: 2tbsp Unsalted Butter: 5tbsp
Water: 1cup
Caramel Sauce Lemon Curd Sauce
Custard Sugar: 1cup Egg Yolk: 2pc
Unsalted Butter: 1tbsp Crushed Sugar: 4tbsp
Milkpak Cream: 1/2cup Unsalted Butter: 5tbsp
Milk: 1/2cup Lemon Juice: 4tbsp
Milk: 1/4cup

Cinnamon Sauce Raspberry Syrup

Butter: 1/2cup Raspberry: 1/2cup
Brown Sugar: 3tbsp Crushed Sugar: 3tbsp
Cinnamon: 1tsp Water: 1/2cup
Lemon Juice: 1tbsp Salt: 1pinch
Water: 2tbsp

Blueberry Syrup Ricotta Cream

Crushed Sugar: 3tbsp Ricotta cheese: 1cup
Blueberry: 1/2cup Icing Sugar: 3tbsp
Water: 1/2cup Milk: 1/2cup
Salt: 1pinch Milkpak Cream: 3tbsp
Lemon Juice: 1tbsp Lemon Juice: 1tbsp
Salt: 1pinch

Coffee Ganache Batter

Puck Cream: 200gm Flour: 1cup
Icing Sugar: 5tbsp Vanilla essence: 1tsp
Icing Sugar: 5tbsp Milk: 1/2cup
Milk: 1/4cup Egg: 2
Lemon Juice: 2tbsp Salt: 1/4tsp
Salt: 1pinch Butter: 3tbsp
Fresh Cream: 2tbsp Water: 1/2cup
 Salad Recipe
Dressing

Quinoa Dressing Panzanella Dressing

Olive Oil: 100gm Dijon Mustard: 1tbsp
Wasabi: 1tsp Extra Virgin Olive Oil: 1cup
Soy Sauce: 1/4cup Thai Chili: 2pinch
Honey: 1tbsp Roasted Garlic: 2tbsp
Thai Chili: 2pinch Red wine vinegar: 4tbsp
Lemon Juice: 2tbsp Honey: 2tbsp
Sesame Seed Oil: 1tbsp Lemon Juice: 2tbsp
Ginger (chopped): 1tbsp Salt: 2pinch

Chopped Salad Dressing StrawberryField Dressing

Dijon Mustard: 1tbsp Olive Oil: 1.5tbsp
Extra Virgin Olive Oil: 1cup Dijon Mustard: 1.5cup
Thai Chili: 2pinch Honey: 3tbsp
Roasted Garlic: 2tbsp Balsamic Vinegar: 6tbsp
Red wine vinegar: 4tbsp Salt: 4pinch
Honey: 2tbsp Lemon:
Lemon Juice: 2tbsp
Salt: 2pinch
Rosemary: 1tsp
Thyme: 1tsp
Oregano: 1tsp
 SALAD BASE

Quinoa Salad Panzanella Salad

Zucchini: 8slice Roasted Bell pepper (yellow): 1/2cup
Lemon Vinaigrette: 2tbsp Roasted Tomato: 1/2cup
Black Quinoa: 1/4cup Green Onion: 2tbsp
White Quinoa: 1/4cup Green Onion Head: 2tbsp
Green Onion: 2tbsp Ricotta Cheese: 2tbsp
Capers: 1tbsp Basil: 6 leaves
Rocket: 1cup Balsamic Reduction: 1tbsp
Pumpkin Seeds: 1tbsp Croutons: 6pc
Edamame: 2tbsp
Ricotta Cheese: 2tbsp

Chopped Salad Strawberry Field

Roasted Pumpkin: 1/2cup Strawberry: 35gm
Broccoli: 1/2cup Ricotta Cheese: 40gm
French Beans: 1/2cup Quinoa: 70gm
Chickpeas: 1tbsp Walnut: 15gm
Green Onion: 1/4cup Iceberg Lettuce: 35gm
Black Olive: 1/4cup Rocket leaves: 35gm
Bresaola: 2 Slices Basil: 5gm
Parmesan Cheese: 2tbsp Sauce: 4 Tbsp

1. Thai beef &Mushroom salad

2. (Dressing)
1. Jalopino :2tbs
2. Lemon juice :2tbs
3. Olive oil :half cup
4. Soy souce :3tbs
5. Brown sugar :2tbs
6. Lemon grass ;2tbs
7. Red chilli :1 tbs
8. Fish sauce :1tbs
9. Ginge :1 ½ tea spoon
10. Salt :1 pinch
s

STARTERS Recipe
Sauces
Tuna ( TACO SALSA) TUNA SOUCE
Coriander (chopped): 1cup SOYA:6 TBS
Green Onion: 1cup OLIVE OIL:1/2CUP
Garlic (chopped): 1tbsp CORNFLOUR:4TBS
Jalapeno (chopped): 2tbsp WATER:4TBS
Sesame seed Oil: 3tbsp LEMON JUICE:2TBS
Thai Chili (chopped): 3PINC SASMEE OIL:1TBS
Lemon Juice: 3tbsp SALT:2PINCH
Salt: 2pinch GINGER:1TBS
Mayo: 3tbsp HONEY;2TBS

Salmon Sauce( WASABI MAYO)

WASABI MAYO:2TBS
MAYO:1/2CUP
SOYA REDUCTION:1TBS
SESMI SOUCE;1TEASPOON

CHOPED GINGER:1TEASPOON
THAI CHILLI:1TEASPOON
LEMON JUICE:1TEASPOON
SALT:1PINCH
HONEY:1TEA SPOON

Salmon SEAWEED SUSHI RICE

SUSHI RICE:1CUP
SALT:1/2 TEASPOON
RICE VINIGER;1CUP
C USTURD SUGER;1 TABLE SPOON

RECCOTA DIP
BUTER:1/2CUP OLIVE CHILLI OIL:1CUP ROASTED GARLIC:5 SALT:3PINCH LEMON JUICE 2
TBLE RECCOTA 1TBS
 Savoury crepes
Crepe batter Parisian crepe
Buck wheat:1 cup 128grm (creamy dijon souce)
milk: 1cup dijon musturd: 3tbs
egg: 2 cream: 4tbs
water : 1/2cup milk: 10tbs
Butter :1tbs lemon juice: 1tbs
salt: 1tesp salt: 2pinch

Black pepper:3pinch
Bresaola crepe Shaved beef crepe
(Dijon orange sauce) (Horse radish sauce)
Dijon mustured: 1tbs Dijon musturd: 1tbs
Lemon juice: 3tbsp Horse redish: 3tbs
Orange juice: 1/2cup Roasted garlic : 1pod
Honey: 1tsp Cream: 3tbsp
Parsly: 1tsp Milk: 10tbsp
Lemon zest: 1pinch lemon juice: 1tbs
Olive oil: 1/2cup salt: 2pinch

Scrambled Egg Crepe

(Red Bell Pepper Sauce)
Roasted Bell Pepper: 2 Pcs
Lemon Vinegrette: 1/2Cup
Sriracha Sauce: 6Tbsp
Lemon Juice: 1Tbsp
Basil Leaf: 2Gm
Salt: 1Pinch
MilkPak Cream: 2Tbsp
Coriander Chopped: 2Tbsp
Milk: 2Tbsp
Mushroom crepe Shrimp crepe
(Mushroom souce) (shrimp sauce)
Choped garlic: 1tbs butter: 3tbs
Choped onion: 1tbs choped garlic; 1tbs
Mushroom: 1cup 70grm choped onion: 1tesp
Cream: 1/2 cup 100grm cream: 2tb
Chik stock: 1 cup 200grm milk: 2tbs
Basil leaves: 5grm Roasted garlic: 1 pod
Lemon juice: 1tbs salt: to taste
Salt :2pinch black papper: to taste
Black pepper: 2pinch Shrimp: 5pec
Lemon juice: 1tesp

Vegetable crepe Chicken&Leek

(Basil pesto sauce) (Leek Sauce)
Basil leaves: 2cup Butter: 1/4Cup
Olive oil: 1 cup Garlic Chopped: 2Tbsp
Choped garlic: 1tbs Onion Chopped: 2Tbsp
Green chilli: 1 tesp Cream: 1/2Cup
Parmesan cheese; 2tbsp Stock: 1Cup
Lemon juice: 6tbs Lemon Juice: 2Tbsp
Salt: to taste Salt: 2Pinch
Crush chilli: 3 pinch Black Pepper: 2Pinch
Crush Chili: 2Pinch
Leek: 2Cup