Sentence examples for cold menu from inspiring English sources

HOURS -- Lunch, Monday to Friday, 11 45 a.m. to 3 p.m.; cold menu 3 to 5 p.m.; dinner, 5 to 11 p.m. Saturday dinner, 5 to 11 30 p.m.; Sunday dinner, 5 to 10 p.m. PRICE RANGE -- Appetizers, $10 to $18; entrees, $20 to $36; desserts, $10 to $15; five-course tasting menu, $65.

While many holiday revellers spend Christmas tucking in to a bird with all the trimmings, Sydney locals eat from a cold menu of seafood and prawns before heading to the beach on Christmas Day.

Eventually we ordered far too much, starting with the cold appetizer menu: sliced chicken in wild pepper sauce, a stuffed tofu crepe with black mushrooms and bamboo shoots, the pigs' ears, and steamed salted duck, Nanjing style.

The lighting fixtures, too, will go, so that a cold-weather menu can be served in an aptly wintry wonderland.

Ten miles away in Längenfeld, Aqua Dome, a giant spa complex and 140-room hotel, offers a sybarite's menu: cold pools, brine pools, warm pools, swimming pools, massage pools, loft saunas, earth saunas, hay barn saunas, herb baths, Balinese massage, hot stone massage, shiatsu and tanning rooms (Oberlängenfeld 140, Längenfeld; 43-5253 6400).

With cold weather approaching, the menu has been expanded to include hot cider and soup.

This being a real brasserie, there is an abundance of cold seafood on the menu, including oysters.

The menu offers cold meze, hot meze and eight main courses, and you soon discover nicely original touches in familiar dishes.

At Café Angelique in the West Village, Robert McConkey, the manager, said he had to eliminate most large sizes of cold drinks from the menu.

I seek some ethical solace by sticking to the basics on the menu: kimchi, cold noodles, a scallion pancake, and perhaps some grilled beef.

Four ceviches -- fish marinated with acidic ingredients to "cook" it, served cold -- top the menu, and we ordered "un poco de todo," a sampling of scallops in a delicious sauce of cucumber and lemon spiked with palm oil; fine tuna with scallions and spicy coconut milk; squid and octopus in lime and squid ink; and striped bass with onions and orange.