FH (Food for the Hungry) is a Christian worldwide relief, development, and advocacy organisation with operations in over 20 countries. Dr. Larry Ward created Food for the Hungry in 1971. [1] The stated objective of Food for the Hungry for long-term development is to graduate communities from extreme poverty in 10–15 years. The group accomplishes this by travelling to some of the most difficult locations with an exit strategy, empowering local leaders, and walking “alongside” with them as they lead their communities toward becoming vibrant, self-sustaining communities. In addition to disaster assistance and humanitarian response, the group helps with Rohingya refugees.
The Hungry I Menu and Prices
Lunch
|
| Sample Menu. Soup Du Jour Varies |
| Spinach Salade, Warm Pancetta Dressing |
$9.00 |
|
| Smooth Liver Pate Crepe, Apple Chutney |
$10.00 |
|
| Chicken Cutlet |
$13.00 |
with braised red cabbage, potato dumplings
|
| Corn Dredged Scallops, Gorgonzola Cream |
$16.00 |
|
| Steak Au Fromage |
$19.00 |
with pomme frites
|
| Ricardo’s Omelette |
$12.00 |
caramelized onions, croutons & brie
|
| Shepherd’s Pie En Crut |
$14.00 |
|
| Potato Pancake Club |
$13.00 |
with boursin, watercress, fried cappacolla, spiced tomato concasse
|
| Chilled Pear & Melon Soup, Fig And Capicola Garni |
$13.00 |
|
| Petit Ricotta & Onion Turnovers, Grape Zinfandel Coulis |
$12.00 |
|
| Frogs Legs Provencal |
$16.00 |
|
| Baked Clams Venezia |
$15.00 |
|
| Curry-Ginger, Corn Dredged Shrimp |
$17.00 |
|
| Sweet Potato Dumplings, Gorgonzola Cream |
$13.00 |
|
| Feta And Apricot Crisps On A Bed Of Leaf Spinach, Caramelized Pecan Dressing |
$12.00 |
|
| Romaine Leaves, Shaved Pecorino, Roasted Garlic Dressing, Toasted Pepperoni |
$13.00 |
|
| Loin Of Lamb Lautrec |
$35.00 |
pan seared with shallots, deglazed with merlot and stilton
|
| Breast Of Duck L’orange |
$36.00 |
pan roasted with onions and prunes, bigarde sauce
|
| Sea Bass Vera Cruz |
$38.00 |
baked with a spicy chili crumbling, citrus butter reduction
|
| Filet Of Sole |
$33.00 |
dipped in egg, lightly sauteed with corn & cucumber relish, fresh lemon
|
| Venison Au Poivre Noir |
$39.00 |
sauteed flamed with cognac, sour cream & brouilly
|
| Veal Americaine |
$36.00 |
escalopes saute with lobster, spring asparagus, vermouth and cream
|
| Artichoke Timbale |
$25.00 |
layered with boursin and eggplant, rosemary tomato concasse
|
| Braciola Antonioni |
$25.00 |
beef braised with a sausage & portabella farcie, plum tomatoes and polenta, sauce espagnol
|
| Mulligatawny Soup |
|
|
| Spring Greens, Hearts Of Palm, Sherry Tarragon Dressing |
|
|
| Boursin Mousse Crepe, English Cucumber Chutney |
|
|
| Country Potato Omelette, Rolled |
|
with ratatouille
|
| Salmon And Leek Quiche Baked In A Curst Of Brie |
|
|
| Beef Moussaka, Layered |
|
with eggplant, feta bechamel
|
| Poulet Parisienne, Breast Of Chicken, Sauteed With Portabella, |
|
finished with chablis and cream
|
| Apple Tarte Tarten Au Chantilly |
|
|
| Mocha Chocolate Chip Ricotta Linzer |
|
|
| Apricot Lemon Rum Cake |
|
|
* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
Conclusion:-
More menus are available on our website, which you are welcome to share with your friends. Keep an eye on our website for more menus. More menus are available on our website.
