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Table setting...I'm going to have to borrow Mom's Sterling from Linda....

Table setting...I'm going to have to borrow Mom's Sterling from Linda....

Coconut Chicken Soup.  My take on the classic Thai Soup Tom Kha.  Perfect balance of salty+sweet+spicy+sour.

Coconut Chicken Soup. My take on the classic Thai Soup Tom Kha. Perfect balance of salty+sweet+spicy+sour.

Second Course : Soup ( Non Veg)  Italian wedding soup is a popular Italian American soup, consisting of green vegetables and meat. #Italianweddingsoup #Soup #Summer2014

Second Course : Soup ( Non Veg) Italian wedding soup is a popular Italian American soup, consisting of green vegetables and meat. #Italianweddingsoup #Soup #Summer2014

Alright, in the NSN Thanksgiving series, I have delivered you guys- Appetizers: Sweet and Savory Phyllo Cups filled with Goat Cheese, Thyme, Honey, Walnuts & Pear Preserves Roasted Prosciutto Wrapped Asparagus Spears with a Lemon-Herb Aioli Second Course Soup: Roasted Butternut Squash Soup with Toasted Walnuts, Crispy Sage Leaves & Crème Fraiche Main Dish: Turkey …

Alright, in the NSN Thanksgiving series, I have delivered you guys- Appetizers: Sweet and Savory Phyllo Cups filled with Goat Cheese, Thyme, Honey, Walnuts & Pear Preserves Roasted Prosciutto Wrapped Asparagus Spears with a Lemon-Herb Aioli Second Course Soup: Roasted Butternut Squash Soup with Toasted Walnuts, Crispy Sage Leaves & Crème Fraiche Main Dish: Turkey …

Restaurant Week Special: $25 Three-Course Fixed Price Meal  Soup of the day  Main Course  (choice of) Hanger Steak Salad   Smoked Salmon Salad   Quinoa Stuffed Pepper with Basquaise Sauce   Coq au Vin   Dessert

Restaurant Week Special: $25 Three-Course Fixed Price Meal Soup of the day Main Course (choice of) Hanger Steak Salad Smoked Salmon Salad Quinoa Stuffed Pepper with Basquaise Sauce Coq au Vin Dessert

Cocido - traditional Spanish stew. Various meats (pork, beef, chicken, mutton), embutidos, vegetables (cabbage, turnips, parsnips, potatoes, carrots), chickpeas. One commonality among all the regional variants is that the cocido is served in multiple courses in the same meal. The first course is usually a soup, second course of the beans and potatoes used in the soup, 3rd course meat and vegetables from the soup.

Cocido - traditional Spanish stew. Various meats (pork, beef, chicken, mutton), embutidos, vegetables (cabbage, turnips, parsnips, potatoes, carrots), chickpeas. One commonality among all the regional variants is that the cocido is served in multiple courses in the same meal. The first course is usually a soup, second course of the beans and potatoes used in the soup, 3rd course meat and vegetables from the soup.

Join us this New Year's Eve at The Oak Room for our Four Course Meal (with our without Wine Pairing): First Course: Chilled Seafood on Ice OR Bourbon Glazed Short Rib Second Course: Oak Room Salad OR Cream of Wild Mushroom Soup Third Course: Grilled Bone-In Filet Mignon OR 18oz Rib Eye OR Austrian Lobster Tail & Filet Mignon OR Roasted Halibut, Shrimp, Scallops & Crab Fourth Course: Baked Alaska for Dessert For reservations: (760) 510-5100 #PalaCasino

Join us this New Year's Eve at The Oak Room for our Four Course Meal (with our without Wine Pairing): First Course: Chilled Seafood on Ice OR Bourbon Glazed Short Rib Second Course: Oak Room Salad OR Cream of Wild Mushroom Soup Third Course: Grilled Bone-In Filet Mignon OR 18oz Rib Eye OR Austrian Lobster Tail & Filet Mignon OR Roasted Halibut, Shrimp, Scallops & Crab Fourth Course: Baked Alaska for Dessert For reservations: (760) 510-5100 #PalaCasino

Rodney's Steakhouse at Fess Parker's Doubletree Resort epicure.sb Special Seafood Menu: First Course: Lobster French Onion Soup. Second Course: Ahi Tuna Capaccio, Santa Ynez lemon olive oil, fried capers, baby arugula. Third Course: Saffron Linguini Vongole with Pan Seared Local Channel Islands Halibut.

Rodney's Steakhouse at Fess Parker's Doubletree Resort epicure.sb Special Seafood Menu: First Course: Lobster French Onion Soup. Second Course: Ahi Tuna Capaccio, Santa Ynez lemon olive oil, fried capers, baby arugula. Third Course: Saffron Linguini Vongole with Pan Seared Local Channel Islands Halibut.

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