Transcript
Page 1: Retail food guide w pics 0617

Sonoma Food Manual June 2014

Pastries

Croissant

Buttery plain croissant. Perfect as it is, or toasted with butter and

our house made jam.

Croissant pastry is the base of many of our pastries. Ingredients

are: Butter, Flour, Egg, milk powder

SERVED ON: large plate, napkin and knife on plate

Almond Croissant

A croissant cut and filled with frangipane, topped with flaked

almonds then baked. A very popular Sonoma breakfast pastry!

Frangipane filling: almond meal, sugar, almond, eggs

Topped with flaked almonds

SERVED ON: large plate, knife on plate

Chocolate Croissant

Laminated pastry filled with pieces of chocolate. (The chocolate is

couveture meaning it has high cocoa content- and higher quality).

This type of pastry is known as “pain au chocolat”

SERVED ON: large plate, knife on plate

Morning Bun

Sonoma’s version of a cinnamon citrus bun- a homage to Tartine

Bakery in San Francisco. A Sonoma signature pastry!!

Croissant puff pastry is rolled into a scroll shape with some crème

patisserie (similar to custard) inside. Once it baked the centre of

the buns is still sticky and gooey. The bun is rolled in cinnamon

sugar which also has orange zest and lemon zest to give it extra

citrus zest flavour

SERVED ON: small plate

Kouign Amann (pronounced Queen Ah-mahn.

Another Sonoma signature pastry. Puff pastry (slightly salty) is

filled with crème patissiere (vanilla custard).

It flies off the shelves on the weekend- get in early! Has also been

done as a seasonal special with different flavoured fillings

Crème patissiere made from vanilla, eggs, sugar, milk, flour.

SERVED ON: small plate

Mini Danish

A small sized pastry, perfect for a little afternoon treat! Contains

pear and mixed berries. As it is much smaller in size and contains fruit, it's a great

suggestion for someone looking for something light or perfect for

small children!

SERVED ON: small plate

Page 2: Retail food guide w pics 0617

Muffin- Mixed berry

A muffin full of beautiful flavours, a great breakfast on the go. Our

muffins are always baked fresh daily so guaranteed to be moist

Muffins are full of blueberry, raspberry and coconut

Ingredients: flour, eggs, vegetable oil, sugar, coconut, milk

powder, sugar, frozen blueberry and raspberry

SERVED ON: small plate

Muffin- Chocolate cherry

This muffin will pack a punch of flavours into your morning.

This chocolate muffin also has coconut, white chocolate chips and

delicious sour cherries. The muffins are also baked fresh daily so

guaranteed to be moist!

Ingredients: flour, cocoa powder, eggs, vegetable oil, milk powder,

sugar, white choc, sour cherry

SERVED ON: small plate

Banana bread

One thick slice per serving, served buttered. Great fresh or lightly

toasted to bring out the hint of cinnamon flavour

Ingredient: Bananas, flour, eggs, brown sugar, vegetable oil,

cinnamon, milk powder

SERVED ON: large plate with knife

Quiche Verde – offer warmed up or as is

A simple vegetarian dish made with cheese and mixed vegetable

quiche, perfect upsell with a salad

Contains sweet potato, mushrooms, broccoli, capsicum, shallot,

and cheese with eggs and cream

Verde means 'green' in Spanish & Italian, so it refers to the use of

vegetables

SERVED ON: large plate. Cutlery set up required

Quiche Lorraine- offer warmed up or as is

A simple classic dish made with bacon, cheese and onion with eggs

and cream. Perfect for lunch served warm with one of our salads

Always TAKE CARE you do not serve the Lorraine by mistake for a

Verde. Note the cut pieces of bacon in Lorraine.

SERVED ON: large plate. Cutlery set up required

Breakfast items

Baked Ham and Cheese croissant- offer grilled

Croissant, smoked ham, béchamel sauce, topped with melted

cheddar cheese on top.

The béchamel adds a special touch most others don’t have, also

making it a satisfying and filling breakfast

Even if the cake isn't devoured on the day of purchase, the sour

cream ensures the remaining cake has a delicate, moist crumb.

Page 3: Retail food guide w pics 0617

Croque Madame sandwich – offer grilled

Smoked ham, fried egg, gruyere & cheddar cheese, BBQ sauce on

Country white bread. Traditionally a croque madam is a ham and

cheese sandwich with a fried egg on top, ours is inside the

sandwich. BBQ sauce adds a tangy sharpness

SERVED ON: large plate

Bacon and fried egg Panini - offer grilled

The classic breaky combination

Bacon, fried egg Panini- opened and grilled to make the bacon

crispy.

Needs to be finished with a homemade tomato relish after grilling.

The relish has subtle spice

SERVED ON: large plate

Tchouka roll

A fried egg with a runny centre, with herb mix, (coriander, parsley,

mint, onion) and a capsicum tomato relish. Also yoghurt and aioli.

This dish is called 'Tchouka as an abbreviation of "Shakshuka" a

well known Middle Eastern egg dish where the eggs are poached in

a tomato capsicum spiced sauce.

A great vegetarian breakfast roll which is great toasted, or just

fresh- as the bun is a softer wholemeal bun

SERVED ON: large plate

Caprese Mission roll

Mozzarella, tomato, basil and salsa verde sauce

A classic flavor combination and great snack. Great enjoyed fresh,

however the Mission bun can be quite crusty so is good toasted

Caprese' means Salad of Capri. Capri is a beautiful island off

Southern Italy. The colours of the salad are also the colours of the

Italian flag!

SERVED ON: large plate

Ham Tartine

Smoked ham, tomato, béchamel, gruyere baked on Miche

sourdough.

A touch of dijon mustard for a kick

Toasted on the grill and cut into 3 pieces to serve.

The bechamel makes this a very filling tartine.

Tartine is a type of open sandwich.

SERVED ON: large plate w lemon wedge, Cutlery set up required

Mushroom Tartine

Mushrooms, tomato, béchamel, gruyere baked on Miche sourdough

Toasted on the grill and cut into 3 pieces to serve.

A touch of dijon mustard for a kick.

Same Tartine as Ham, except mushrooms instead of ham.

The bechamel makes this a very filling tartine.

Available in some stores where ham/bacon may not be popular

SERVED ON: large plate w lemon wedge, Cutlery set up required

Page 4: Retail food guide w pics 0617

Galette

Galette is a type of flat tart with a puff pastry base.

This provencal style galette is topped with pork & fennel sausage,

tomato, onion and cheese. A delicious and light savoury tart

Our Galette is baked as one long tart, and then cut into shorter

pieces

Great to have with a half salad for lunch.

Paillettes (pronounced pay- yet)

A long puff pastry and cheese twist create a delicious savoury

snack.

Filled with Cheese, bechamel sauce and onion.

Great to eat on the go, and a perfect accompaniment to soup!

Delicious vegetarian snack.

Page 5: Retail food guide w pics 0617

Cakes:

Frangipane Berry Tart

Frangipane is a filling made from almonds. Topped with mixed

berries. Lovely slice that isn't too sweet

Base ingredients: Sugar, butter, eggs, flour

Filling ingredients: Almond meal, flour, butter, eggs, sugar

Berry topping: blueberries, raspberries, apricot syrup

Garnished with: flaked almonds

SERVED ON: white rectangle plate. Napkin and fork on plate

Choc hazelnut frangipane pear Tart

Pears in a chocolate, hazelnut and almond filling.

Filling: pears, butter, eggs, hazelnut meal, almond meal, cocoa

powder, plain flou, sugar

Topped with crushed hazelnuts, giving a nice crunchy texture

SERVED ON: white rectangle plate. Napkin and fork on plate

Paris Flan

A baked vanilla custard tart. The thin dark layer on top is

basically the top of the custard browning as it cooks (not

chocolate or coffee flavouring etc).

A wonderfully simple slice.

Flan ingredients: milk, sugar, vanilla essence, egg yolks

SERVED ON: white rectangle plate. Napkin and fork on plate

Ginger Cake

A dark, rich ginger cake with a hint of spice. Cream cheese

frosting with a walnut praline crunchy topping

Cake ingredients: flour, golden syrup, eggs, cinnamon, black

pepper, cloves

A richer style cake, complemented with the cream cheese

frosting- perfect accompaniment to some of our Sonoma coffee!

SERVED ON: white rectangle plate. Napkin and fork on plate

Orange Polenta

Polenta is a type of cornmeal, where the corn particles are

coarser than regular flour, so this cake will have a lovely dense

texture. A great cake that isn't overly sweet and with a lovely

tangy citrus flavour

Note this cake is gluten free but it does CONTAIN NUTS

Cake filling: polenta (corn meal), oranges, butter, eggs, almond

meal

SERVED ON: white rectangle plate. Napkin and fork on plate

Page 6: Retail food guide w pics 0617

Ricotta Cheesecake

Baked Ricotta cheesecake with chocolate chips and candied

orange peel. Lovely creamy dense texture which is unique to

ricotta cheesecake. The ricotta cheesecake is smaller in

diameter than the rest of the cakes, so we cut each full cake

into 6 pieces (instead of 12)Ingredients; Ricotta, cream cheese, cream, eggs. With dark

chocolate chips and candied orange peel.

Crumble topping: Flour, butter, sugar, cinnamon

SERVED ON: white rectangle plate. Napkin and fork on plate

Double chocolate brownie

A rich and decadent chocolate brownie, which does not contain

any nuts. Called 'Double chocolate' because its made with real

chocolate and cocoa powderIngredients: butter, 72% chocolate, brown sugar, eggs, plain

flour, cocoa powder

Perfect for the chocolate lover!!

SERVED ON: white rectangle plate. Napkin and fork on plate

Muesli cookie

Sonoma's honey spice muesli with walnuts and mixed dried

fruit. A perfect treat to go with a takeaway coffee

Ingredients: Sonoma honey spice muesli, dried apricot, raisins,

apple, walnuts, sesame seeds, flour, butter, sugar, egg

SERVED ON: small plate.

Chocolate kiss

A chocolate lover's delight!

A rich dark chocolate ganache sandwiched between two choc

cookie full of chocolate chips.

Ingredients: Flour, sugar, butter, eggs, cocoa powder, dark

choc chips. Ganache: dark chocolate, cream

SERVED ON: small plate.

Eclairs

A classic French pastry. Long choux pastry, filled with either

chocolate or coffee flavoured cream & dusted with icing sugar

The coffee cream is made with espresso from Sonoma's house

roasted coffee!

Choux pastry (pronounced shoo) is a type of pastry used to

make eclairs and profiteroles. It is flour, egg and butter cooked

together into a paste and then baked. The double cooking

process creates a unique light textured pastry.

SERVED ON: large plate. Napkin and knife on plate

Page 7: Retail food guide w pics 0617

Choux bon

Bon means 'good'in French, this little delight is more than just

good!

Choux pastry is piped into a little bun, and filled with chocolate

and salted caramel flavoured crème patisseries. The salted

caramel is in the centre for a little surprise!

SERVED ON: small plate

Apple crumble sour cream Bar cake

These are called ''Bar cakes'' as they are in a long bar shape!

A great size cake for sharing at the office or for a family

afternoon tea.

Made from: beautiful Granny Smith apples, cinnamon, flour,

sugar, butter, vanilla, eggs and the special ingredient is sour

cream!

Even if the cake isn't devoured on the day of purchase, the

sour cream ensures the remaining cake has a delicate, moist

crumb.

SERVED ON: in brown kraft box (takeaway)

Page 8: Retail food guide w pics 0617

Porridge

3 Grain porridge with rhubarb, banana, almond and pistachio

Oats, quinoa and brown rice cooked in water to make a

hearty porridge.

Served with sliced banana, rhubarb jam

Topped with Brasco seed mix & crushed pistachio & almondTo finish we pour some warm milk around the outside edge

of porridge bowl

Salads

Chicken spelt salad. Spelt is a grain which is easily digested

and the kale is full of nutrients. With the mixed seeds, this a

superfood salad with is both healthy and delicious!

Spelt grain (also known as Farro)

Feta (cows milk feta. A very high quality product- high food

costs)

Kale, parsley, Shallots, celery, Dukkah, lemon zest

"Brasco seed mix"

Served with a wedge of lemon

What is Brasco's seed mix?

Sunflower seeds

Sesame seeds Black+White

Pepitas

Buckwheat

Kale caesar salad

Kale (raw), in bite sized pieces

Chicken (can use Hot smoked salmon instead of chicken)

Caesar dressing - Sonoma's housemade dressing!

Salt & Pepper

Italian hard cheese- either Pecorino or Grana Padano

Sourdough croutons. We use day-old sourdough, (usually

soy linseed), tossed in olive oil, herbs and slow baked until

crunchy

Caesar dressing - Mayonnaise, lemon juice, anchovy, lemon

zest, salt, pepper

This dish contains anchovy.

Real anchovy?

YES! Just like the classic 'Caesar salad' recipe does.

This caesar using KALE is a tribute to 'The Chad'

PLEASE DON’T MIX THE CROUTONS IN THE SALAD, THEY WILL GO SOGGY AND

BECOME SAD. JUST PUT THEM ON TOP


Top Related