Search Results for: Salmon preserved
furskins) and leather hs codes chapter chapter codes chapter description chapter- raw hides and skins (other than furskins) and leather hs codes heading heading description gst rate raw hides and skins of bovine (including buffalo) or equine animals (fresh or salted, dried, limed, pickled or otherwise preserved
, but not tanned, parchment-dressed or furtherprepared), whether or not dehaired or split hs code item description whole hides and skins, unsplit of a weight per skin not exceeding kg. when simply dried, kg. when dry-salted, or kg. when fresh, wet-salted or otherwise preserved: view gst of cow, including...
https://www.seair.co.in/gst/hsn-code-raw-hides-skins-furskins-leather.aspx
plates sides plates appe tisers grilled 'polder' chicken — brussel sprouts, kale, wild mushrooms, mustard chicken sauce butternut ravioli (vg ) — coconut, kaffir lime, radish, crispy capers charred hispy cabbage (vg ) — red cabbage miso crème, quinoa, chestnuts, walnut crumble add feta - pan fried salmon
pide sourdough (v) — seaweed butter fries (vg ) — add truffle - beluga lentils (v) — tahini miso dressing kale (v) — sesame salad wild mushrooms (vg ) — garlic, parsley smoked aubergine (vg ) — eggs benny — english muffin, poached eggs, hollandaise with livar ham and black truffle or dutch smoked salmon...
https://thehoxton.com/media/10300/lunch.pdf
piccalilli, cornichons, amsterdam onions, crostini dutch cheese platter (v) — kletzenbrot, pumpernickel, appelstroop, quince, nuts, crostini for the table cauliflower soup (vg ) — turmeric, orange lentils, lemon, parsley hox beef tartare — piccalilli, onsen egg, butter lettuce, crostini beetroot cured salmon
walnuts add feta - dish of the day — *please ask your server putignano burrata (v) — smoked baby carrots, px vinaigrette, caviaroli, herb salad marbré — smoked duck, duck confit, liver, brioche, cranberries sweet and sour sauce dutch herring — rye bread, wholegrain mustard, pickled beetroot pan fried salmon...
https://thehoxton.com/media/10301/dinner.pdf