desert rose newletter

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Wednesday: 12:00-4:00 Thursday: 11:00-7:00 Friday: 11:00-9:00 Saturday: 10:00-9:00 Sunday: 10:00-4:00 Our Summer Menu. Summer is here! Check out our new and improved menu! Resa’s Olivada Recipe. A perfect summertime topping for crackers, salads, or bruschetta! This recipe is Resa’s pick for you to try at your first summer party! 1 2 3 What’s happening at The Desert Rose Feeding Elora since 1979 Summer is here! Inside: J J u u n n e e D D e e s s e e r r t t R R o o s s e e H H o o u u r r s s : : Please note that we will be closed on Father’s Day (Sunday June 17 th ). Resa will be away because she’s catering her parents’ 65 th wedding anniversary! Stay tuned for our special Elora Festival hours in July! The Awning & Our Solstice Dinner! News about our much- anticipated patio covering! 4

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Desert Rose Newletter: June 2012

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Page 1: Desert Rose Newletter

Wednesday: 12:00-4:00

Thursday: 11:00-7:00

Friday: 11:00-9:00

Saturday: 10:00-9:00

Sunday: 10:00-4:00

Our Summer Menu. Summer is here! Check out our new and improved menu!

Resa’s Olivada Recipe. A perfect summertime topping for crackers, salads, or bruschetta! This recipe is Resa’s pick for you to try at your first summer party!

1

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What’s happening at

The Desert Rose

Feeding Elora since 1979 Summer is here!

Inside:

JJJuuunnneee DDDeeessseeerrrttt RRRooossseee HHHooouuurrrsss:::

Please note that we will be closed on Father’s Day (Sunday June

17th). Resa will be away because she’s catering her parents’ 65th

wedding anniversary!

Stay tuned for our special Elora Festival hours in July!

The Awning & Our Solstice Dinner! News about our much-anticipated patio covering! 4

Page 2: Desert Rose Newletter

Lorem Ipsum Dolor [Issue] :: [Date]

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Resa’s Recipe Pick

1 tbsp red onion

1 clove garlic

1 tbsp red peppers

2 tbsp chopped parsley

2 ½ cups olives (pitted, black and/or green)

1-2 tbsp olive oil

2 tbsp pine nuts

OOOllliiivvvaaadddaaa

Mince onion, garlic, peppers and parsley in food processor.

Add olives and pulse a few seconds. Do not overchop. Add olive oil, pepper, and thyme. Add pine nuts and mince until the texture is grainlike but holds together. You may need a little more olive oil. You can easily adjust the brightness of the olivada by adding more green olives or using yellow peppers as well as red.

Serve with crackers, as a salad topping or as a topping for bruschetta.

Keeps refrigerated for one week.

Want more of Resa’s amazing recipes? Take home a copy of her Gourmand award-winning cookbook today!

Desert Rose News June Issue

Impress your friends with this yummy, summertime spread!

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Page 3: Desert Rose Newletter

Lorem Ipsum Dolor Issue [#] :: [Date]

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Entrées: add a side salad to any entrée $3.50

Daily Quiche 7.25

Mexican Bean Burrito 9.95

Refried pinto beans wrapped in a flour tortilla, topped with cheese and served with salsa and sour cream

All Day Breakfast Burrito 11.25

Our bean burrito with the addition of two scrambled eggs

Avocado Supreme 9.95

Open-face rye bread sandwich with tomato, avocado, tuna and melted cheese

Felafel 9.95

Spiced chick pea patties, pan fried and stuffed in a pita with tahini-yogurt sauce and salad

Black Bean Chili 9.95

Topped with our own salsa and sour cream and served with corn chips or toast

Starters:

Daily Soup 4.95

with bread 5.50

Salad Spring Rolls 7.50

Three chilled rice wraps filled with rice vermicelli and fresh greens. Served with Thai dipping sauce

Smoked Salmon Spirals 7.50

Smoked salmon, cream cheese, capers, fresh dill, red onion and mixed greens wrapped in a flour tortilla

Texmex Pizza 7.50

Black bean pesto, salsa, avocado and melted cheese on a flour tortilla

Nachos Large order 16.50 Half order 9.95

Extra cheese, bean dip or sour cream each 2.00 extra. Mushrooms, green peppers, onion, olives or jalapeno. Each item 1.00 extra

The Salad Bowl 7.50

Mixed greens, loads of chopped veggies and our own Honey Tarragon Vinaigrette

Add feta cheese 2.00 Add tuna 2.50

Every day at The Rose we have a daily soup and daily quiche as well as lots of other seasonal specials. Don’t see one of your favourite Rose dishes on our permanent menu? Don’t worry! We promise it will make it to our specials board!

Desserts:

Carrot Cake 5.25

Buttertart 4.25

Resa’s Pieces 2.50

Fruit & Yogurt Deluxe 5.25

Check our board for our Daily Delight!

Our Menu

June Issue

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Desert Rose News

Page 4: Desert Rose Newletter

Lorem Ipsum Dolor [Issue] :: [Date]

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Desert Rose News June Issue

The awning is coming!

Starting in June, you’ll be able to enjoy your favourite Desert Rose meals rain or shine!

Like us on Facebook and get even more Desert Rose specials, tips, and photos. We’re also on Twitter! Follow

us @DesertRoseElora.

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We can’t wait to see you this summer under the awning! The Desert Rose Catering Co. 130 Metcalfe St. Elora, ON 519.846.0433

Save the Date: Thursday June 21st for The Rose’s Summer Solstice Dinner!

Ring in the summer with a special dinner under the awning. Reservations encouraged.

Our event space is perfect for your next party! Whether it’s a shower,

graduation dinner, or book club meeting, we have the space for you!