DOCSLIB.ORG

Pita Breads from Ouroven Small Dishes Sweets Sides Larger Plates

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Pita Breads from Ouroven Small Dishes Sweets Sides Larger Plates RESTAURANTHOMER.COM / INSTAGRAM RESTAURANTHOMER Pita Breads Small Dishes Sides from OurOven lettuces w/ buttermilk, almonds, 13 crispy basmati rice cake 6 RESTAURANT HOMER ALWAYS PRIORITIZES SOURCING FROM LOCAL WASHINGTON FARMS LOCALWASHINGTON FROM SOURCING PRIORITIZES ALWAYS HOMER RESTAURANT herbs & dried plums* hummus w/ chickpeas & cumin 8 extra pita bread 2 raw apple salad w/ ham, fenugreek, 11 labneh w/ dried tomatoes & mint 8 pickled onion & smoked ricotta grilled sourdough bread 3 carrot & pecan dip w/ cilantro, 8 burnt cabbage w/ ‘nduja, shaved 11 tahini sauce 4 green chilies & barberries asian pears, sherry & toasted seeds whipped garlic* 3 lamb ragu on tahini 13 winter squash, turmeric, 10 mustard seeds & green chili tahini roasted olives w/ green 6 set of top three spreads 16 chile paste royal trumpet skewer, smoked 13 mussels, za’atar & pickled garlic anchovies w/ harissa butter & 8 Larger Plates grilled bread Sweets roasted chicken w/ a paste of 21 sour sausage w/ roasted grapes, 11 soft serve ice cream 7 chilies & fruits labneh & chewy onions as our daily sundae 10 w/ a shot of booze 12 lamb ribs w/ pistachio, autumn 19 wood roasted parsnips w/ crab 11 pears & cumin broth, sour lime & nigella soft serve to-go! 5 beef cheeks w/ date vinegar, 22 grilled beets, pumpkin seeds, 11 poached pear w/ ricotta 9 chicories, pomegranate, panisse & peppers & cilantro mousse, rose & pistachio labneh* shaved celery root, pomegranate 10 warm cookie from the WA sturgeon w/ burnt leeks, 24 molasses, shallots & breadcrumbs* oven w/ sweet cream 6 garlic-almond broth & fig leaf* cod brandade w/ radishes, garlic 12 hedgehog mushroom & winter 21 bread crumbs & fish chicharrones squash stew w/ rice & herbs baked in sourdough chicken liver mousse w/ current 12 moustarda , hazelnuts, escarole & FOODBORNE OF INCREASE RISK ILLNESS YOUR FOODS MAY OR UNPASTEURIZED UNDERCOOKED, RAW, *CONSUMING grilled bread* PLEASE NOTE A 20% GRATUITY WILL BE ADDED TO PARTIES 8 AND LARGER AND Cocktails Beer Cider Wine BY THE Glass Late Harvest/ DRAFT SPARKLING Cloudburst 7 Pere Mata “Cupada No.18” Fortified Sprezza Bianco or Rosso Macabeu, Xarello, Parellada , 9/41 For Your Consideration IPA Gomez Nevado Palido, Sierra Mancino Vermouth, 7 Penedes, Spain ‘12 4 Morena, Spain Scrappy’s Bitters, Soda Métier Brewing Co Patrice Colin “Perles Rouges” In A Can! 6 11/49 American Wheat Beer Gamay, Loire, France NV Dominique Andiran “Ruminant” 8 Gros Manseng, Gascogne, France ‘12 ROSE & ORANGE Negroni Sbagliato 8 Holy Mountain 6 Trichon Yzaguirre Red Vermouth, Catalonia, Campari, St Raphael Rouge, Black Beer 9/36 5 Gamay/Pinot Noir, Spain Sparkling Wine, Orange Bugey, France ‘18 Stoup Lacuesta Blanco Vermouth, Rioja, Mosaic Pale Ale 6 Golden Cluster “Muller? x 4” 5 La Bruja Müller Thurgau, 14/126 Spain Amontillado Sherry, Strega, 9 Willamette Valley, Oregon ’18 BOTTLES & CANS Orgeat, Lemon, Firewater (Magnum) Mancino Extra Dry Vermouth, Almaza, Pilsner, Beirut, Lebanon 4 Piedmont, Italy 5 Bitters WHITE San Lorenzo “Le Oche” Casa Beer, Lager, Maley “Pommebe” Valle D’Aosta, 5 4 Verdicchio, Le Marche, Italy ’15 13/59 La Frontera Casablanca, Morocco Italy Valdespino Quina, Mezcal, 11 13 Lunes “Apremont” Quinta de Infantado White Port, 5 Santa Maria Al Monte, Estrella Damm, Lager, Jacquère, Savoie, France ’18 12/54 4 Porto, Portugal Orange, Pale Ale Barcelona, Spain Gutiérrez De La Vega “Casta Diva” Valdespino “Quina” Jerez, Spain 4 Angostura Daiquiri Two Roads, Geyser Gose, 4 Moscatel De Alejandria, 8/36 Stratford, CT Alicante, Spain ‘16 Rare Wine Co. “Charleston” Sercial, 12 Amaro di Angostura, 11 Lime, Sugar Madeira, Portugal Aslan Brewing “Hook’s Stash” Luis Rodriguez “Os Pasas” Albarino/Treizadura, 13/59 5 Domaine De Sau, Rancio Sec, 6 Pale Ale, Bellingham, WA Ribeiro, Spain ‘16 Mish Mish Grenache Gris, Roussillon, France Smith & Cross Rum, Pickled RED 11 Stillwater Artisanal, 5 Apricot, Giffard Apricot, Forlorn Hope “QOTS” Sour Ale, Baltimore, MD 12/54 Finochietto, Ras-Al-Hanout Barbera/Trousseau/Graciano, Calaveras, California ‘17 St. Bernardus, Christmas 9 Barbara Walters Ale,Watou, Belgium 10% Envinate “Albahra” Non-Alcoholic 13/59 Vodka, Rosé, Beet, Rinomato Garnacha Tintorera/Moravia 12 Agria, Canary Islands, Spain ‘18 House Kombucha 4 Bianco, Chocolate Bitters Against The Grain Brewery, 8 Stout, Louisville, KY Viña Maitia “Aupa” Hibiscus Water 4 País/Carignan, 8/36 Gilets Jaunes Mint Lemonade Stiegel Grapefuit Radler, Pipeño, Maule, Chile ‘19 4 Gin, Suze, Lacuesta Blanco 12 6 Salzburg, Austria Ginger Soda Judith Beck “Beck Ink” 4 12/54 Brownsteine Zweigelt/St. Lauren, Pear & Rose Soda Cidre Séhédic, Cidre Fermier 7/28 Burgenland, Austria ‘17 4 Bourbon, Urfa Biber, Sweet 12 Extra-Brut, Brittany, France Vermouth, Cynar, Cardamom Topo Chico Sparkling Water Dominique Andiran “Magnus” + Campari, Cynar or an Merlot, Gascony, France ’17 13/59 3 Bitters Zabala Sidra Natural, Underberg 5 Basque, Spain 5/20 Montesecondo 14/63 Sangiovese, Tuscany, Italy ‘18 BY THE Wine Bottle SPARKLING La Sorga “Belzebrut!!!” Colombard, Languedoc, France NV 66 Fuchs & Hase “Volume 2” Gruner Veltliner/Muskateller, Kamptal, Austria ’17 59 Jauma “Peek a Boo” Grenache Pet-NAt, Mclaren Vale, Australia ‘18 79 Domaine Saint-Cyr “Saint-Cyr” Gamay Pet-NAt, Beaujolais, France NV 61 Tarlant “Brut Nature Zero” Chardonnay/Pinot Noir/Pinot/Pinot Meunier, Champagne, France NV 106 ROSE AND SKIN CONTACT Clos Cibonne “Cuvée Tradition” Cru Classé, Provence, France ‘17 67 Antiquum Farm “Aurosa” Pinot Gris, Willamette Valley, Oregon ‘18 63 Arndorfer “Vorgeschmack” Zweigelt, Kamptal, Austria ‘18 46 Nicolinni “Malvasia” Istria, Italy ‘18 59 Cantina Marilina “Sikelé” Grecanico, Sicily, Italy ‘16 53 Afianes“Pithari”Begleri, Ikaria, Greece ‘17 78 Anatolikos Vineyards “Orange” Assyrtiko/Malagouzia, Avdira, Greece ‘17 86 WHITE Nicolas Maillet “Mâcon Verzé” Chardonnay, Burgundy, France ‘17 56 Le Vin De Deux “Catch” Chardonnay, Chablis, Burgundy, France ‘16 83 Olivier Pithon “La D 18” Grenache Gris/Grenache Blanc, Roussillion, France ‘17 79 Domaine Geschickt Riesling, Alsace, France ’17 54 Manoir De La Tête Rouge “Tête D‘Ange” Chenin Blanc, Saumur, Loire, France ’18 56 Baptiste Nayrand “L’oreé” Aligoté, Rhone Valley, France ‘18 57 Thymiopoulos “ATMA” Assyrtiko, Macedonia, Greece ’17 44 Zorah “Voski” Voskéat/Garandmak, Armenia ‘16 71 Acustic Celler Maccabeu/Grenache Blanc, Montsant, Spain ‘17 49 Gutiérrez De La Vega “Tio Raimundo” Moscatel De Alejandría, Alicante, Spain ‘14 79 Ximenez-Spinola “Exceptional Harvest” Pedro Ximenez, Jerez, Spain ‘17 59 Envinate “Palo Blanco” Listan Blanco, Canary Islands, Spain ‘16 89 Colares “Arenae” Malvasia De Colares, Colares, Portugal ’15 (500ml) 69 Ronco Del Gnemiz “Ronco Basso” Chardonnay, Friuli, Italy ‘17 77 Vadiaperti “Aipierti” Fiano Di Avellino, Campania, Italy ‘13 67 Iruai “Arcana” Savagnin, Calaveras County, California ’18 58 Viola “Traminer Aromatico” Gewurtztraminer, Columbia Gorge, WA ‘17 49 Minimus “No 24 Mother” Chardonnay, Willamette Valley, Oregon ‘16 98 RED Iruai “Oh-Mah” Mondeuse, Santa Maria Valley, California ’18 59 Kelley Fox Wines “Hyland Vineyard” Pinot Noir, McMinnville, Oregon ’17 96 Pray Tell Gamay Noir, Willamette Valley, Oregon ’17 78 Lignier - Michelot “Bourgogne” Pinot Noir, Morey-Saint Denis, Burgundy, France ’16 71 B. Millet “Sancerre” Loire, France ‘16 56 Les Pieds Sur Terre “Semaine 16” Pinot Noir/Poulsard/Trousseau, Jura, France ‘17 73 Château Saint Anne “Bandol” Mourvèdre/Grenache/Cinsault, Provènce, France ‘16 89 France Gonzalvez “Vin De...France” Gamay, Brouilly, Beaujolais, France ’17 63 Domaine Richard Rottiers “Foudres” Gamay, Moulin A Vent, Beaujolais, France ’17 59 Domaine Du Cayron “Gigondas” Grenache/Syrah/Cinsault/Mourvèdre, Rhone Valley, France ‘15 96 Château Le Puy “Emilien” Merlot/Cabernet Franc/Cabernet Sauvignon/Malbec/Carménère, Bordeaux, France ‘15 98 Lopez De Heredia “Vina Bosconia” Tempranillo/Garnacha, Rioja, Spain ‘06 86 La Senda “1984” Mencia, Bierzo, Spain ’17 54 Curii “Tinto” Giró, Alicante, Spain ‘14 77 Girolamo Russo “A Rina” Nerello Mascalese, Etna, Sicily, Italy ‘16 73 Terre Di Pietra “Vigna Del Peste” Corvina/Rondinella/Molinara, Valpolicella Superiore, Veneto, Italy ‘15 63 Sandrone “Valmaggiore” Nebbiolo D’Alba, Piedmont, Italy ‘16 87 Cascina Ballarin “Bricco Rocca” Nebbiolo, Barolo, Piedmont, Italy ’12 122 RESTAURANTHOMER.COM / INSTAGRAM RESTAURANTHOMER.
Load more

Recommended publications
  • Hymenoptera: Braconidae) from Iran
    European Journal of Taxonomy 571: 1–25 ISSN 2118-9773 https://doi.org/10.5852/ejt.2019.571 www.europeanjournaloftaxonomy.eu 2019 · Zargar M. et al. This work is licensed under a Creative Commons Attribution License (CC BY 4.0). Research article urn:lsid:zoobank.org:pub:89B1D35C-8162-403C-BF95-7853C62D27D1 Three new species and two new records of the genus Cotesia Cameron (Hymenoptera: Braconidae) from Iran Mohammad ZARGAR 1, Ankita GUPTA 2, Ali Asghar TALEBI 3,* & Samira FARAHANI 4 1,3 Department of Entomology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran. 2 ICAR-National Bureau of Agricultural Insects Resources, P.B. No. 2491, H.A. Farm Post, Bellary Road, Hebbal, 560 024 Bangalore, India. 4 Research Institute of Forests and Rangelands, Agricultural Research Education and Extension Organization (AREEO), P.O. Box 13185-116, Tehran, Iran. * Corresponding author: [email protected] 1 Email: [email protected] 2 Email: [email protected] 4 Email: [email protected] 1 urn:lsid:zoobank.org:author:6F685437-6655-4D8B-9DD5-C66A0824B987 2 urn:lsid:zoobank.org:author:AC7B7E50-D525-4630-B1E9-365ED5511B79 3 urn:lsid:zoobank.org:author:71CB13A9-F9BD-4DDE-8CB1-A495036975FE 4 urn:lsid:zoobank.org:author:423DEB84-81C3-4179-BDE2-88A827CD4865 Abstract. The present study is based on the genus Cotesia Cameron,1891 collected from Khuzestan Province in the Southwestern part of Iran during 2016–2017. Nine species (+200 specimens) of the genus Cotesia were collected and identified. We recognised three new species, which we describe and illustrate here: Cotesia elongata Zargar & Gupta sp.
    [Show full text]
  • Menu Samples
    Menu Samples The Original Quick Six Rosemary Spiked Cannellini Crostini, Spaghetti al Cavolo Nero (Black Kale), Chicken with Herbs De Provence, Popcorn Cauliflower, Nori Crunch Salad with Avocado, Elana's Famous Guilt­Free Cobbler The original MEAL that started the SPIEL. Six delicious, healthy and fast recipes including Elana's Famous Guilt­free Cobbler. You will be amazed at how easy it is to make good food and increase your popularity in your circle of friends!! This class is ideal for novices and cooks with more experience and will provide you with a 4 1/2 course dinner party menu (should you decide to accept the challenge), smaller dinner party menus and "quick fixes" just for you. A Quick Six: Hot Mediterranean Menu Roasted Tomato and Burrata Crostini, Pasta with Deconstructed Arugula Pesto, Edo's Mother's Swordfish, Shores of Capperi Potato Salad (no mayo), Bi­Colore Salad, Strawberry Macedonia with Mint A tried and true menu that will transport you to the hot­blooded flavors of the southern Mediterranean. (Note, the food is not spicy, just good.) The Quick Six has become one of the signature classes of Meal and a Spiel. Come learn six fast, easy, healthy and delicious recipes that will make you popular amongst your circle of friends. This class is ideal for novices and cooks with more experience and will provide you with a 4 1/2 course dinner party menu (should you decide to accept the challenge), smaller dinner party menus and "quick fixes" just for you. Hot Tuscan Nights Tomato and Basil Bruschetta, Sliced Steak with Arugula, Shaved Parmigiano and a Balsamic Reduction, Baked­Not­Fried Little Potato Sticks with Rosemary and Thyme, Greek Yogurt Panna Cotta with Rosemary Grove Peaches The warm windy Italian countryside sets a perfect tone for a romantic dinner amongst lovers and friends.
    [Show full text]
  • ALAY in Villa Dining Menu
    1 IN VILLA DINING To ensure that you experience the very best of Anantara Layan Phuket Resort, we have create ‘In Villa’ service combining a variety of cuisines from each of our unique restaurant menus, with dining experiences that are gracious, comforting and truly memorable. Start your day decadently, with a choice from our extensive breakfast menu. Choices range from a healthy ‘Vitality’ selection to a more exotic Asian breakfast, all delivered to the privacy of your villa terrace whilst you wake slowly to a Phuket sunrise. Our supremely talented culinary team, have carefully chosen a menu to suit all tastes, but should there be anything that we have missed, we are more than happy to accommodate your request where possible. Dining By Design Page 2 – 13 Breakfast: 6.00 am - 11.00 am Page 14 – 18 All Day Dining: 11.00 am - 10.30 pm Page 19 - 24 Children’s Menu Page 25 - 27 TV Snacks Page 28 Night Menu: 10.30 pm - 6.00 am Page 29 - 31 Vegetarian & Vegan menu Page 31 Beverage Page 32 - 39 For enquiries and all in villa dining orders, please dial “At Your Service”. Prices are in Thai Baht and are subject to 10% service charge and applicable government tax Vegan Vegetarian Spicy Dishes Contains Pork Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inquire with senior management if you have any dietary restrictions, allergies or special considerations. 2 DINING BY DESIGN We hope you are enjoying the warm tropical weather of Phuket, our wonderful resort and friendly hospitality so renowned in Thailand.
    [Show full text]
  • NEW DEPUTY COMMANDER QUARANTINE! HOW to Cope?
    SHAPE Community Life April 2020 SHAPE WELCOMES NORTH MACEDONIA NEW DEPUTY COMMANDER QUARANTINE! HOW TO COPe? EDITOR’s Letter Dear Shapians, Winds of change are blowing globally throughout our society in the last months, and they are changing our mindset and values. All media channels try to reinforce positivity instead of negativity, trying to get light from darkness, putting away any blues. Social networks are encouraging us: read books, watch films, cook more, talk with family, play board games, listen to music... There comes a time when the mind becomes saturated and we have to put a defense mechanism in place. Some pictures represent the ephemeral of our society, depicting our cities like in a post-apocalyptic film. But, like in any war, the key thing is to maintain a morale of victory, to remain calm and to be sure that, all together, we will be able to win. Our business code has to adapt to the new landscape: working from home, meetings online, duty travel reductions, etc. We will have to make sacrifices, we will have to adapt to new habits and new ways to interrelate with others, with family, friends, colleagues... And the most important thing: in the end, we will be better people, we will pay more attention to things we thought were not important, and, above all, we will win. Stay safe! By the way, a 30th NATO member, North Macedonia, has joined us in March 2020. Welcome! María José Tezanos Bustamante Community Event & Communication Management SHAPE Morale & Welfare Branch SHAPE Community Life (SCL) is an authorized unofficial magazine, Officer-in-Charge published monthly by Base Support Group (BSG).
    [Show full text]
  • Cooking Light 2001 Annual Recipe Index
    1 Cooking Light 2001 Annual Recipe Index APPETIZERS Lemon-Poppy Seed Muffins, Mar 208 Artichoke-Crab Dip with Cumin-Dusted Pita Chips, J/F 83 Low-Fat Italian-Style Bread, June 160 Asian Party Mix, Dec 92 Mama’s Corn Bread, Nov 212 Asian Peanut Dip, Apr 117 Mandarin Pancakes, J/F 106 Bagna Cauda, Sept 110 Multigrain Bread, J/F 134 Baked Beef Empanadas, Sept 138 Olive Bread, J/F 81 Baked Egg Rolls, Mar 154 Orange Bubble Bread, J/F 130 Baked Italian Oysters, Nov 115 Oven-Puffed Pancake, Mar 123 Black Bean Dip with Tortilla Chips, June 97 Paraguayan Corn Bread, Sept 134 Creamy Oysters Rockefeller Dip, Nov 116 Parmesan, Garlic, and Basil Twists, Dec 112 Cumin-Dusted Pita Chips, J/F 83 Poppy Seed and Onion Crescent Rolls, Dec 112 Curried Crab Cakes, Dec 89 Poppy Seed Twists, Nov 196 Deviled Eggs, Aug 166 Potato Fougasse, Dec 114 Eggplant Spread with Yogurt and Parsley, July 148 Pumpkin-Cinnamon Streusel Buns, Oct 182 Endive Stuffed with Goat Cheese and Walnuts, Sept 102 Pumpkin-Date Loaf with Cream Cheese Swirl, Dec 112 Flamed Chorizo (Chorizo a la Llama), Aug 136 Pumpkin Waffles, Oct 181 Grilled Stuffed Portobello Mushrooms, June 166 Raisin-Rosemary Rye Bread, Oct 124 Layered Bean Dip, Sept 118 Speedy Focaccia with Fennel and Thyme, Mar 134 Layered Chili, Cheese, and Roasted-Corn Dip, Mar 205 Spiced Fig and Walnut Bread, Oct 123 Marinated Mushrooms, Apr 214 Spinach Corn Bread with Mango Salsa, J/F 148 Meat, Bulgur, and Rice Dolmades, July 142 Strawberry-and-Cream Cheese-Filled Muffins, Mar 206 Mexican Bean Dip, July 171 Sweet Potato Bread
    [Show full text]
  • GLOBAL GOURMET About Theimportant Workthisorganization Isaccomplishingacross Thestate
    GLOBAL GOURMET Bring the world closer with enticing menus from all corners. GOURMET GLOBAL FRENCH FÊTE DEMO SIP + SAVOR Michael Diem // Members $60, Nonmembers $65 (21+, ID Required) Escape to Provence by way of the PCC Cooks classroom. The arrival of fresh summer produce makes the perfect backdrop for learning new culinary techniques like braising a chicken, crafting a perfectly fluffed soufflé and pairing dishes with elegant French wines. This demo covers both savory and sweet — and of course, cheese. MENU: Chicken Provençal on Sautéed Greens Chèvre Souffle Raspberry Frangipane Tart French wines to pair Dietary Notes: With poultry, dairy and eggs. SUMMER IN THE MEDITERRANEAN HANDS-ON SIP + SAVOR Abby Canfield // Members $60, Nonmembers $65 (21+, ID Required) Sun-ripened ingredients shine bright in Mediterranean cuisine, and with a handful of simple techniques, you will learn to create four flavorful dishes from scratch. Get hands-on practice transforming seasonal produce and take home new skills, like making flatbread and grilling lamb, that you can adapt throughout the year. MENU: Flatbread with Za’atar, Local Labneh and Grilled and Fresh Heirloom Tomatoes Smashed Cucumber Salad with Preserved Lemon, Mint and Chiles Herbed Lamb Kebab with Lemon-Tahini Sauce Cardamom-stewed Stone Fruit with Honeyed Yogurt and Pistachios Wines to pair Dietary Notes: With meat, dairy and eggs. PERUVIAN CHICKEN DINNER DEMO Jennifer Reyes // Members $50, Nonmembers $55 Ever wanted to learn how to spatchcock a chicken? (Don’t even know what spatchcocking is?) This class is for you! Jennifer will demonstrate this technique designed to yield a perfect roast chicken while you discover the secrets of unique and flavorful Peruvian marinades and sauces.
    [Show full text]
  • Final Programme
    Final Programme Follow us OFFICIAL CORPORATE SUPPORTER @IBAevents #IBARome Expert and professional advice since 1975 The law firm Studio Legale Tributario Fantozzi & Associati was established in 1975 by Augusto Fantozzi, a lawyer and full professor of tax law at the ‘’La Sapienza’’ and ‘’LUISS’’ Universities in Rome. Professor Fantozzi was the Italian Minister for Finance and the Minister of Foreign Trade between 1995 and 1998, and he is a member of the Board of Directors and the Board of Statutory Auditors of several leading Italian companies and multinational corporations. The Firm has offices in Rome, Milan and Bologna. With 8 Senior Partners, all lawyers or chartered accountants, and more than 30 legal professionals, the Firm is highly specialised in tax law, and as such provides clients with advice on Italian and international fiscal law, and assists them in tax litigation. Thanks to the years of experience of its partners and legal professionals, the Firm can offer clients full support in resolving tax and corporate issues, both nationally and internationally. Over the years the Firm has dealt with the fiscal aspects of numerous important corporate and financial operations carried out by public and private companies, banks, finance companies and insurance undertakings, and has become their go-to adviser on ordinary and extraordinary tax matters. ROMA | MILANO | BOLOGNA www.fantozzieassociati.com Follow us CONTENTS Contents @IBAevents #IBARome Introduction by the President of the IBA 5 IBA Management Board and IBA Staff 6 Opening
    [Show full text]
  • Thank You So Much for Choosing to Dine with Us. We Are Incredibly
    Thank you so much for choosing to dine with us. We are incredibly grateful to have this opportunity to serve you again! What To Know Before Dining ❖ We ask you to provide a primary covid contact on your reservation prior to dining with us. For walk-ins, please be prepared to provide a contact to the host. All parties will be required to provide at least one contact person’s full name, full address, mobile number and email address. ❖ We ask that you limit your dining time to 1 hour for Brunch and 1.5 hours for Dinner on busier services to allow guests to enjoy dining out again. ❖ We ask you to please be patient and kind to our staff and to one another as we all try to adjust to a new normal. ❖ We will seat you as close to your reservation time as possible. ❖ We ask that you arrive complete with your party to avoid crowding and allow for safe dining space. ❖ We ask that you arrive on time as we will only hold reservations for up to 15 minutes. After 15 minutes, your reservation will be placed on the waitlist for the next available table. ❖ In the event of inclement weather, we unfortunately cannot permit guests to come inside, therefore please plan accordingly. We would be happy to reschedule your reservation or you may place a takeout or delivery order by visiting our website. What To Expect When You Arrive At Maison Pickle ❖ Body Temperature check is required upon arrival and guests will be stamped to acknowledge that it has been done.
    [Show full text]
  • Viagra Grapefruit
    46 N Jordan Ave 45 Indiana 46 University 45 E Lingelbach Ln E Matlock rd E 10th St N Jefferson St N Fee Ln E Eastgate Ln N Union St Varsity Ln N Forest Ave E 8th St N Woodlawn Ave N Bryan Ave E 17thN Fess St Ave N Indiana Ave N Dunn St N Walnut St W College AveE 15th St Bloomington INNER E 14th St E 3rd St S Mitchell St S Rose Ave S Swan Ave S High St S Jordan Ave S Highland Ave W 16th St S Ballantine Rd W 15th St S Hawthorne Dr W 14th St E 7th St S Faculty Ave Butch’s S Eastside Dr S Woodlawn Ave E Atwater Ave E Hunter Ave S Lincoln St W Kirkwood Ave 12-822-0210 S College Ave S Walnut St E 1st St PHONE: 8 N Adams St FAX: 812-822-0218 S Rogers St WWW.EATBUTCH.COM W 5th St W 3rd St W Smith Ave 120 EAST 7TH STREET BLOOMINGTON, INDIANA 47408 W Howe St W 2nd St W 1st St BIGGER AND BETTER, YOU CAN'T BEAT OUR MEAT At Butch's, we offer a huge selection of the fi nest foods around. We pride ourselves on oversized portions, so be ready for leftovers. See Late night menu for wed - sat 11:00pm - 4:00am Will accomodate orders outside delivery zone for businesses, hotels, and large orders. CATERING Delivery Hours: 12:00 PM - half hour before closing FOR ALL OCCASSIONS PICK UP A CATERING MENU FOR MORE DETAILS MONDAY - TUESDAY 8:00 AM - 1:00 AM DINE IN, CARRY OUT, DELIVERY WEDNESDAY - FRIDAY 8:00 AM - 4:00 AM See Back cover for delivery map and information.
    [Show full text]
  • Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
    VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk.
    [Show full text]
  • Rezept-Register / Recipe Register
    REZEPT-REGISTER / RECIPE REGISTER Ackee mit Salzfisch......................................... S. 104 Ceviche de Pescado tradicional Peruano.... S. 168 ACKEE WITH SALTFISH TRADITIONAL PERUVIAN CEVICHE DE PESCADO JAMAIKA JAMAICA PERU PERU Amerikanisches Frühstück: Coq au Riesling mit Pommes Allumettes ... S. 140 Denver-Omelette mit Buttermilch-Pancakes COQ AU RIESLING WITH POMMES ALLUMETTES und Frühstücksbratlingen............................. S. 216 LUXEMBURG LUXEMBOURG AMERICAN BREAKFAST- DENVER OMELET WITH BUTTERMILK Egusi mit Putenfleisch.................................. S. 156 PANCAKES AND SAUSAGE PATTIES EGUSI WITH TURKEY USA USA NIGERIA NIGERIA Amok Trey - Fisch-Amok.................................S. 114 Elchbraten.........................................................S. 16O AMOK TREY - FISH AMOK ROAST ELK KAMBODSCHA CAMBODIA NORWEGEN NORWAY Bacalao al pil pil ............................................. S. 196 Empanada Salteha - BACALAO AL PIL PIL Empanadas mit Rindfleischfüllung............... S. 12 SPANIEN SPAIN EMPANADA SALTENA - EMPANADAS WITH BEEF FILLING Badrijani - Aubergine mit Walnuss............. S. 60 ARGENTINIEN ARGENTINA BADRIJAN! - EGGPLANT WITH WALNUTS Gaeng Kua Gai - Gelbes Curry GEORGIEN GEORGIA mit Hühnerfleisch.......................................... S. 204 Beef-Tapa mit gegrilltem Gemüse GANG KUA GAI - YELLOW CURRY WITH CHICKEN und Duftreis ..................................................... S. 172 THAILAND THAILAND BEEF TAPA WITH GRILLED VEGETABLES AND FRAGRANT RICE Gegrillte Makrele BLT PHILIPPINEN
    [Show full text]
  • Infectious Diseases of the Philippines
    INFECTIOUS DISEASES OF THE PHILIPPINES Stephen Berger, MD Infectious Diseases of the Philippines - 2013 edition Infectious Diseases of the Philippines - 2013 edition Stephen Berger, MD Copyright © 2013 by GIDEON Informatics, Inc. All rights reserved. Published by GIDEON Informatics, Inc, Los Angeles, California, USA. www.gideononline.com Cover design by GIDEON Informatics, Inc No part of this book may be reproduced or transmitted in any form or by any means without written permission from the publisher. Contact GIDEON Informatics at [email protected]. ISBN-13: 978-1-61755-582-4 ISBN-10: 1-61755-582-7 Visit http://www.gideononline.com/ebooks/ for the up to date list of GIDEON ebooks. DISCLAIMER: Publisher assumes no liability to patients with respect to the actions of physicians, health care facilities and other users, and is not responsible for any injury, death or damage resulting from the use, misuse or interpretation of information obtained through this book. Therapeutic options listed are limited to published studies and reviews. Therapy should not be undertaken without a thorough assessment of the indications, contraindications and side effects of any prospective drug or intervention. Furthermore, the data for the book are largely derived from incidence and prevalence statistics whose accuracy will vary widely for individual diseases and countries. Changes in endemicity, incidence, and drugs of choice may occur. The list of drugs, infectious diseases and even country names will vary with time. Scope of Content: Disease designations may reflect a specific pathogen (ie, Adenovirus infection), generic pathology (Pneumonia - bacterial) or etiologic grouping (Coltiviruses - Old world). Such classification reflects the clinical approach to disease allocation in the Infectious Diseases Module of the GIDEON web application.
    [Show full text]