Pasta la Vista 1715 Kenaston Boulevard Winnipeg, MB

1
Pasta la Vista1715 Kenaston BoulevardWinnipeg,
MB

• Nicole Houston
• May 1. 2007- August 18, 2007

2
Responsibilities

• I was in charge of the Salad station when I first
  started
• I made sure I had a good amount of everything
  that I needed for my shift
• At the end of my shift I would clean the deep
  fryers and change the oil in them if it was
  needed
• After I few months I was switched to the toss
  station and learnt all the pastas as well as what
  would go into them for the sauce station

3
Other Information

• A wedding took place in the building so I helped
  out with that, it was fun to help out with it
• Unfortunately Pasta la Vista went through a
  change in management and the executive chef
  decided to leave so we went through changes until
  another chef was appointed

4
Gains

• I learned to have a lot of respect for the people
  I work with because it is works well in the long
  run

5
Appetizers

• Salt Pepper Fried Calamari Served with roasted
  garlic aioli
• Best Ever Chicken LiversQuickly seared then
  braised in red wine, balsamic vinegar veal
  stock with tomatoes green onion. Served with
  grilled flatbread wedges
• The Freshest PEI Mussels Pan steamed with fresh
  herbs, tomatoes, cream and Sambuca
• Only at Pasta La Vista Bruschetta Chargrilled
  flatbread with a basil pesto, feta cheese, diced
  roma tomatoes, balsamic onions, fresh
  chiffonade of basil
• Chicken Springrolls Chicken Asian vegetables in
  a crisp springroll wrapper, served with a sweet
  chili sauce for dipping
• Shrimp Stix Four prawns wrapped in springroll
  wrappers with lime zest ginger, delicately
  fried served with a sweet chili lime dip
• Chicken Wings Plump chicken wings fried crisp
  tossed in a sweet chili lime sauce or Buffalo hot
  sauce
• Asian Pork Gyoza An even dozen, fried served
  with a ginger-wasabi soy dipping sauce

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Salads

• Classic Caesar Hand cut romaine with garlic
  butter croutons Grana Padano Parmesan 
• Chicken Caesar The Classic with our chargrilled,
  air chilled chicken breast
• Baby Spinach With grilled apple, candied walnuts,
  roasted red pepper, chèvre cheese lemon
  vinaigrette
• Chinatown Fascination A PLV original! Vermicelli
  noodles, chicken, Asian vegetables peppers
  tossed with roasted peanuts in a sesame soy
  dressing
• Roasted Beet Butter balsamic roasted beets with
  a warmed almond crusted goat cheese on mixed
  field greens and a lemon vinaigrette
• Tuscan Country Romaine green leaf lettuce,
  sundried tomatoes, red onions, cucumber, roma
  tomatoes, dressed with a sundried tomato
  vinaigrette
• Grilled Caeser Marinated Romaine, chargrilled
  finished with shaved parmigiano, roasted garlic,
  herb bread crumbs balsamic reduction

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Breads and Soups

• Roasted Garlic Toast Roasted garlic butter on
  toasted French bread
• Roasted Garlic Cheese Toast Adding our PLV cheese
  blend to our garlic toast is ever so excellent
• The Italian Basket Freshly baked focaccia served
  with balsamic vinegar and basil olive oil dip
• Wild Mushroom Flatbread Sautéed wild mushrooms on
  grilled flatbread topped with PLV's cheese
  blend
• Only at PLV Bruschetta Chargrilled flatbread with
  a basil pesto, feta cheese, diced roma tomatoes,
  balsamic onions, fresh chiffonade of basil
• Roasted Tomato A Pasta La Vista original...
  served with crème fraîche and herbed croutons 
• Chicken Mish Mash Prepared with scratch made
  chicken broth, roasted chicken, vegetables
  noodles 
• Feature Soup Ask your server for details

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Pasta

• Flurry of Curry Linguine with chicken, onion
  sweet peppers in a curry cream sauce with
  mango-pineapple chutney roasted peanuts
• Lasagna Authentico Scratch made lasagna with
  ground veal, sausage, ricotta cheese, spinach
  PLV roasted tomato sauce. Chef prepares limited
  quantities of lasagna to ensure freshness
• That Old Black Magic Black fettuccine with
  shrimp, mussels and sweet hot peppers, all
  tossed in a chili lime butter sauce with a crown
  of frazzled leeks
• Ragu Rustica Penne noodles with Italian fennel
  sausage, ground veal roasted red peppers,
  tossed in an oven roasted tomato sauce and capped
  with PLV cheese blend
• lack White Alfredo A twist on the traditional!
  Black white fettuccine noodles tossed in a
  garlic cream sauce with butter, nutmeg Grana
  Padano parmigiano
• You can add chicken, or shrimp, or scallops
• Seafood Linguine Shrimp, scallops, mussels
  tilapia tossed with a pepperoncini dill sauce
  linguine noodles
• Gung Ho's Ginger Beef Velvet beef, flash fried
  tossed in vermicelli noodles with black beans,
  Asian vegetables, ginger and hoisin sauce
• Simpatico Goes Tuscan Shrimp linguine tossed
  together with herbed olive oil, roasted garlic,
  chilis, cherry tomatoes, onions, white wine,
  butter lemon zest
• Vegetable Arrosto OlioGrilled red peppers, wild
  mushrooms, onions and zucchini in an olio sauce
  of garlic, olive oil, Italian parsley, vegetable
  stock and chili flakes, all tossed with penne
  pasta
• Linguine Marinara Linguine noodles tossed with
  freshly made roasted tomato sauce fresh basil

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Pizza

• Queen Margherita's Original Made with roma
  tomatoes, fresh basil, herbed olive oil our PLV
  cheese blend
• Gran Successo A simple satisfaction... pepperoni
  mushrooms with our roasted tomato sauce our
  PLV cheese blend
• California Shrimp Rotisserie chicken crisp
  pancetta, herbed olive oil, roma tomatoes, green
  onion sliced avocado with our PLV cheese
  blend. Finished with shredded lettuce a
  Parmesan cucumber dressing
• Ham Pineapple PLV adds Camembert cheese to this
  ever so Canadian pie. Black Forest ham fresh
  pineapple, our roasted tomato sauce our PLV
  cheese blend
• Meat goes Mainstream Protein heaven with
  pepperoni, Black Forest ham, bacon Italian
  sausage, our roasted tomato sauce our PLV
  cheese blend
• Vivace Italian fennel sausage, roasted peppers
  caramelized onions with our roasted tomato sauce
  PLV cheese blend
• Spice is the Variety of Life Pepperoni, grilled
  Portobello mushrooms, jalapenos our roasted
  tomato sauce with feta our PLV cheese blend
• Veg Head Green asparagus, roasted red peppers,
  wild mushrooms, avocado red onion, on a
  sundried tomato pesto with goat cheese our PLV
  cheese blend
• French Quarter Cajun chicken, roasted garlic,
  sundried tomatoes, jalepenos, spinach and feta
  with out PLV cheese blend
• Ode to the South BBQ sauce glazed crust with
  rotisserie chicken, caramelized onions, roasted
  red peppers crispy pancetta with smoked
  provolone our PLV cheese blend

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Sandwiches

• Cal-ital Chicken Clubhouse Open-faced grilled
  chicken breast sandwich with crispy pancetta,
  smoked provolone, ripe tomato crisp lettuce on
  French bread with a roasted pepper aioli
• Tu-Two Salmon Pan seared fresh salmon cold
  smoked salmon with cucumber, red onion lemon
  zest, in a spinach wrap and served with a ginger
  soya mayo
• Uptown's Beef Dip Shaved prime rib caramelized
  onions served warm on French bread with a natural
  jus for dipping

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Entrées

• Served with roasted garlic mashed potatoes or
  oven roasted red skin potatoes chef's
  vegetables T
• The Original Pasta La Vista Rotisserie Chicken
  Fresh air chilled chicken, marinated for 36 hours
  in our Asian influenced citrus marinade with
  fresh herbs then slow roasted to perfection
• BBQ Chicken Basted with our sweet maple BBQ sauce
• Chicken Cacciatore Ala Nona With Tuscan style
  tomato sauce, mushrooms olives
• A Rack of BBQ Backs Fall-off-the-bone baby back
  ribs with a maple BBQ sauce
• Cedar Plank Salmon Oven roasted on a cedar shake,
  this Pacific salmon is drizzled with a maple
  balsamic reduction just before service
• Prime Rib A choice of 10 or 16 ounces of
  succulent slow roasted prime rib served au jus,
  with horseradish (available after 5 pm)
• Sterling Silver New York Steak An 8 oz centre cut
  chargrilled the way you like it
• Braised Short Ribs "Manzo" Half-a-pound of the
  most tender short ribs imaginable, in a red wine
  veal jus reduction with cipollini onions
  button mushrooms. Served over mashed potatoes
  with chef's vegetables

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Conclusion

• I believe this was a good work term, it had its
  ups and downs but other then that I really
  enjoyed myself and I look forward to continuing
  working there after my work term is done