Maximizing the Efficiency of a Speed Rail for the Preparation of Alcoholic Beverages

Total Page:16

File Type:pdf, Size:1020Kb

Maximizing the Efficiency of a Speed Rail for the Preparation of Alcoholic Beverages University of Louisville ThinkIR: The University of Louisville's Institutional Repository Electronic Theses and Dissertations 8-2010 Maximizing the efficiency of a speedail r for the preparation of alcoholic beverages. Ashley S. Riley University of Louisville Follow this and additional works at: https://ir.library.louisville.edu/etd Recommended Citation Riley, Ashley S., "Maximizing the efficiency of a speedail r for the preparation of alcoholic beverages." (2010). Electronic Theses and Dissertations. Paper 1209. https://doi.org/10.18297/etd/1209 This Master's Thesis is brought to you for free and open access by ThinkIR: The University of Louisville's Institutional Repository. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of ThinkIR: The University of Louisville's Institutional Repository. This title appears here courtesy of the author, who has retained all other copyrights. For more information, please contact [email protected]. MAXIMIZING THE EFFICIENCY OF A SPEED RAIL FOR THE PREPARATION OF ALCOHOLIC BEVERAGES By Ashley S. Riley B.S. Mathematics, Saint Mary-of-the-Woods College, 2009 A Thesis Submitted to the faculty of the Graduate School of the University of Louisville In Partial Fulfillment of the Requirements For the Degree of Master of Science In Industrial Engineering Department of Industrial Engineering J.B. Speed School of Engineering University of Louisville Louisville, KY August 2010 Copyright 2010 by Ashley Riley All rights reserved MAXIMIZING THE EFFICIENCY OF A SPEED RAIL FOR THE PREPARATION OF ALCOHOLIC BEVERAGES By Ashley S. Riley B.S. Mathematics, Saint Mary-of-the-Woods College, 2009 A Masters thesis approved on July 16,2010 By the following Committee: Dr. William E. Biles, P.E. Dr. Gail W. DePuy, P.E. Dr. C. Tim Hardm II ABSTRACT MAXIMIZING THE EFFICIENCY OF A SPEED RAIL FOR THE PREPARA TION OF ALCOHOLIC BEVERAGES Ashley Riley July 16, 2010 Typically bartenders will arrange liquor bottles in a bar based on their own preferences. This research project describes an alternative way to arrange the bottles on the speed rail more efficiently. This will allow bartenders to make drinks quicker and easier. The objective of this study is to develop some sort of heuristic using block diagramming to make every speed rail more efficient. For this project three different bars' speed rails were observed. The factors considered were the top 20 selling mixed drinks at each bar and their current speed rail setup. A generalized heuristic was used to evaluate the speed rail and make changes to try and increase its efficiency. A block diagram of each speed rail was made to keep track of the progress along the way. Linear programming and a real life example were used in this project to show that block diagramming truly made these speed rails more efficient. In the real life example each of the top 20 selling drinks was made and timed using the existing speed rail layout and then timed again using the new proposed layout. A quadratic assignment problem from linear programming was used to show that the layouts found using block diagramming were good answers. iii ------------------------------------------------------- ACKNOWLEDGEMENTS This thesis discusses a very unique topic that has not been discussed or written about very much. The author wishes to thank Dr. William Biles and Dr. Aldo McLean for all of their help and support. The author also wishes to thank Dr. Gail DePuy and Dr. Tim Hardin for making time to serve on this thesis committee. The author also wishes to thank all of the owners and bartenders of the three establishments that are mentioned, without them this project would not have been possible. Lastly the author would like to thank Leslie Lee for drawing all of the figures on her computer. IV TABLE OF CONTENTS ABSTRACT ...................................................................................................... iii ACKNOWLEDGEMENTS ............................................................................................... iv LIST OF TABLES ............................................................................................................ vii LIST OF FIGURES ......................................................................................................... viii CHAPTER I ......................................................................................................................... 1 1. INTRODUCTION ....................................................................................................... 1 1.1 OVERVIEW ............................................................................................... 1 1.2 FUNDAMENTALS OF BLOCK DIAGRAMMING ............................... .3 1.3 PURPOSE .................................................................................................. 4 CHAPTER II ........................................................................................................................ 5 2. LITERATURE REVIEW ............................................................................................ 5 2.1 SETTING UP A SPEED RAIL .................................................................. 5 2.2 BLOCK DIAGRAMMING EXAMPLES ................................................. 7 CHAPTER III .................................................................................................................... 10 3. GENERALIZED HEURISTIC ................................................................................. 10 v 3.1 BACKGROUND INFORMATION ......................................................... 10 3.2 GENERALIZED HEURSITIC STEPS .................................................... 11 CHAPTER IV .................................................................................................................... 13 4. EXAMINATION OF THREE BARS ....................................................................... 13 4.1 TWO KEYS ............................................................................................. 13 4.1.1 BAR SUMMARy ....................................................................... 13 4.1.2 TWO KEYS INFORMATION ................................................... 13 4.1.3 SPECIALIZED HEURISTIC AND BLOCK DIAGRAMS ....... 15 4.2 ZANZABAR ............................................................................................ 24 4.2.1 BAR SUMMARY ....................................................................... 24 4.2.2 ZANZABAR INFORMATION .................................................. 25 4.2.3 SPECIALIZED HEURISTIC AND BLOCK DIAGRAMS ....... 26 4.3 NAPA RIVER .......................................................................................... 34 4.3.1 BAR SUMMARy ....................................................................... 34 4.3.2 NAPA RIVER INFORMATION ............................................... .35 4.3.3 SPECIALIZED HEURISTIC AND BLOCK DIAGRAMS ....... 36 CHAPTER V ..................................................................................................................... 46 5. LINEAR PROGRAMMING ..................................................................................... 46 5.1 QUADRATIC ASSIGNMENT PROBLEM .......................................... ..46 5.2 SMALL SCALE EXAMPLE .................................................................. .47 vi 5.3 TWO KEYS ............................................................................................. 50 CHAPTER VI .................................................................................................................... 52 6. REAL WORLD EXAMPLE ..................................................................................... 52 CHAPTER VII ................................................................................................................... 57 7. CONCLUSIONS, RECOMMENDATIONS, AND FUTURE RESEARCH ........... 57 7.1 OVERVIEW ............................................................................................. 57 7.2 RECOMMENDATIONS FOR FUTURE RESEARCH .......................... 59 REFERENCES .................................................................................................................. 61 APPENDIX A: FORMULATION FOR SMALL SCALE EXAMPLE IN LINGO ...... 62 FORMULATION FOR SMALL SCALE EXAMPLE .................................................. 63 APPENDIX B: LINGO RESULTS FOR SMALL SCALE EXAMPLE ..... 64 LINGO FILE LARGE SCALE EXAMPLE IN LINGO ............................................... 65 APPENDIX C: FORMULATION FOR TWO KEYS EXAMPLE IN LINGO .......................................................................................................... 70 FORMULATION FOR TWO KEYS EXAMPLE IN LINGO ...................................... 71 APPENDIX D: LINGO RESULTS FOR TWO KEYS EXAMPLE ........................... 73 LINGO RESULTS FOR TWO KEYS EXAMPLE ....................................................... 74 CURRICULUM VITA ...................................................................................................... 87 vii LIST OF TABLES TABLE PAGE Table 4-1: Alcohols Needed to Make the Top 20 Selling Drinks for TwoKeys ............ 16 Table 4-2: Alcohols on the Current Speed Rail at Two Keys ................................. 17 Table 4-3: All Alcohol Bottles Involved in Block Diagrams for Two Keys ................ 18 Table 4-4: Top 20 Selling Drinks with Numbered Combinations for Two Keys ........... 20 Table 4-5: Alcohols Needed to Make the Top 20 Selling Drinks for Zanzabar.
Recommended publications
  • For the First Lesson, Please Have
    For the first lesson, please have: There are a few things you will need to prepare prior to your first lesson. 5 Steps to Getting Started: 1. Have Pre-Made Ice (2 Sheets of more if possible) If you have an ice bucket or scoop that would also be great (but not required). 2. Have a Lime + Lemon or Oranges (for cutting practice) 3. Have Glasses (as many as possible) out and on the counter ready for lesson (to match diagram below) (if you do not have all of the glasses please don’t worry or go purchase them) 4. Have a Fruit Cutting knife. (Can be a steak knife) 5. Have your Kit On Your Counter (with all of the above) and a Pen Kit Diagram Includes: 1- 4 Pronged Strainer 1-Stainless Steel 28 Oz Shaker 1-Stainless Steel 1 Oz/1.5Oz Jigger 2-Colored Pourer Nozzles Practice cocktail straws 2-36 Oz’ Practice Liquor Bottles Food colored liquid for practice 1-Colored Shot Glass 1 Oz (Glasses to be provided by you) -—STOP— THE FOLLOWING PAGES ARE ONLY TO BE COMPLETED DURING THE LESSON On each page, underlined is the action either the instructor or student must do INSTRUCTOR- This is the NEW Summer 2013 Curriculum (please follow in the below order:) Step 1: Go over glasses and Tools and set bar (p. 1-3) Step 2: Free Pour Step 3: Shot pour Step 4: Cutting Fruit Step 5: Mixed drinks Step 6: How to use a strainer and shaker Step 7: Instructor Orders drinks from student/ Time student’s drink making with stopwatch Step 8: Checking IDs Step 9 OPTIONAL Step 1: Glasses Figure 1-5 1.
    [Show full text]
  • Unlimited Drinks Package- TPR.Docx
    1 Unlimited Drinks Package Package Details Drinks (Basic): 1) Budweiser, Budweiser Magnum, Tuborg 2) Wines (Red or White) – Sula, Big Banyan 3) Rum – Bacardi, Bacardi Gold, Bacardi Black, Breezers, Old Monk, Khodays 4) Whiskey – Signature, Royal Challenge, Blender’s Pride 5) Vodka – Smirnoff, Eristoff 6) Gin – Blue Riband 7) Brandy - McDowell’s 8) Cocktails limited to those made from basic spirits only 9) Packaged Juices, Soft Drinks and Bottled Water Drinks (Premium): In addition to Basic drinks, 1) Wines (Red or White) – Hardy’s, Two Oceans 2) Whiskey – Black & White, 100 Pipers, Teacher’s Highland Cream, Canadian Club, Red Label 3) Vodka – Absolut, Ketel One 4) Gin – Beefeater, Gordons 5) Brandy – Bols 6) Tequila 7) All cocktails and energy drinks Drinks (Super Premium): In addition to Basic and Premium drinks, 1) Rum – Diva Chacaha 2) Whiskey – Jameson, Black Dog 12 yr, Teachers 50, Teachers Origin, Chivas Regal, Black Label 3) Vodka – Grey Goose, Belvedere 4) Gin – Bombay Sapphire 5) Cognac – Hennessey VS, Courvoisier VS 6) Bourbon/Tennessee, All Liqueurs Pricing Package Code Package Selection Price* (Rs) DPA Basic Drinks 1000 DPB Premium Drinks 1650 Package Code Package Selection Price* (Rs) DPA Basic Drinks 1000 DPB Premium Drinks 1650 DPC Super Premium Drinks 2600 * Government Taxes and Service Charges extra Package Conditions: - Minimum Group Size: 20 - Package is not valid on Friday and Saturday evenings - List of drinks is subject to availability - Package duration is for a maximum period of 3 hours only - Menu choices must be made at least 24 hours in advance - Last order for drinks is 10.45 PM.
    [Show full text]
  • Defies Convention Palacios, Chief Winemaker of Bodegas Faustino in Rioja Alavesa, Spain
    OCTOBER 2018 • $6.95 Rioja’sNEWFOUND EDGE AFTER MORE THAN 150 YEARS OF PRODUCTION, FAUSTINO Rafael Martínez Defies Convention Palacios, Chief Winemaker of Bodegas Faustino in Rioja Alavesa, Spain. TP1018_001-31_KNV5.indd 1 RIOJA’S 10/1/18 6:29 PM NEWFOUND tastingpanel TP1018_001-31_KNV5.indd 2 10/1/18 6:29 PM tastingTHE panel tastingpanel MAGAZINE October 2018 • Vol. 76 No. 9 editor in chief publisher / editorial director vp / associate publisher managing editor Anthony Dias Blue Meridith May Rachel Burkons Jesse Hom-Dawson [email protected] [email protected] [email protected] [email protected] 818-990-0350 CONTRIBUTORS senior design director Michael Viggiano [email protected] Erica Bartel, Kim Beto, Brandon Boghosian, Randy Caparoso, Madelyn vp, sales and marketing Gagnon, Albert Letizia, Michelle Metter, Jennifer Olson, Alexander [email protected] Rubin, Benjamin Rusnak, Grace Stufkosky, James Tran, Paul Van Hoy Bill Brandel senior wine editor Published eleven times a year Jessie Birschbach [email protected] ISSN# 2153-0122 USPS 476-430 senior editor Chairman/CEO: Anthony Dias Blue Kate Newton [email protected] President/COO: Meridith May special projects editor Subscription Rate: $36 One Year; $60 Two Years; Single Copy: $6.95 David Gadd [email protected] For all subscriptions, email: [email protected] Periodicals Postage Paid at Van Nuys and at additional mailing offices east coast editor David Ransom Devoted to the interests and welfare of United States restaurant and retail store licensees, wholesalers, rocky mountain editor importers and manufacturers in the beverage industry. Ruth Tobias POSTMASTER: Send address changes to: The Tasting Panel Magazine features editor 6345 Balboa Blvd; Ste 111, Encino, California 91316, Michelle Ball 818-990-0350 editor-at-large Cliff Rames STATEMENT OF OWNERSHIP wine country editor The Material in each issue of The Tasting Panel Magazine is protected Chris Sawyer by U.S.
    [Show full text]
  • Bar (Beer, Wine, Cocktail and Alcohol)
    425.576.1000 [email protected] BAR MENU northwest wine package P I N O T G RIS , 2 0 1 6 | C O O P E R M O U N T A I N V INEYARDS , W I L L A M E T T E V A L L E Y OR F REYJA , 2 0 1 7 | G A R D V I N T N E R S & L A W R E N C E V INEYARDS , C O L U M B I A V A L L E Y WA R OSE , 2 0 1 7 | M ILB R A N D T V INEYARDS , C OLU M B I A V A L L E Y WA C A B E R N E T S AUVI GNON , 2 0 1 6 | D ISRUPTION , C O L U M B I A V A L L E Y WA R E D B LEND , 2 0 1 5 | D ISRU PTION , C OLU M B I A V A L L E Y WA northwest craft beer package S E A S O N A L IPA | H EFEW E I Z E N | R O G U E D E A D G U Y A L E | D E S C H U T E S B L A C K B U T T E P O R T E R | S T E L L A A RTOIS mixed drink liquor package L IQUOR : V O D K A | T E Q U I L A | R U M | W HIS K E Y | G I N | S COT CH M I XERS : C O K E | D I E T C O K E | S P R I T E | G I N G E R A L E | T O N I C | S ODA W ATER | J UICE S { CRANBERRY , PINEAPPLE , ORANGE , GRAPEFRUIT } | S W E E T N ’ S O U R | T R I P L E S E C | B ITTERS G ARNISHES : C OCKT A I L C HERRIES | C O C K T A I L O L I V E S | F R E S H M I N T | S A L T & S U G A R | L E M O N S & L IMES - M I X E R S & G ARNISHES AVAILABLE | C LIENT TO PROVIDE OWN L I Q U O R S ELECTIONS - bubbles C H A M P A G N E T OAST A N D M ARTINELLI ’ S S PAR K L I N G C I D E R T OAST {2 O Z } C H A M P A G N E P O UR { 5 OZ} M IMOSAS : SPA RKLING WINE & ORA N G E J U I C E M I M O S A B AR: SPARK L I N G W I N E & ASSORTED JUICES { ORANGE , GRA P EFRUIT , PINEAPPLE , GUAVA } additional services B E E R A N D W I N E H A N D L I N G F EE Client to provide all beer and wine | Twelve Baskets Catering to provide bartending services A LCOHOL H A N D L I N G F EE Client to provide all beer, wine and liquor | Twelve Baskets Catering to provide bartending services, mixers and garnishes P RE- E V E N T B E V E R A G E C HILLING F EE | BASED ON EVENT SIZE Client to deliver all alcohol to Twelve Baskets Catering | Includes chilling, storing and transporting of all alcohol to event 1 - 50 GUESTS 51- 1 5 0 GUESTS p.
    [Show full text]
  • Studies on New Pharmacological Treatments for Alcohol Dependence - and the Importance of Objective Markers of Alcohol Consumption
    Studies on new pharmacological treatments for alcohol dependence - and the importance of objective markers of alcohol consumption Andrea de Bejczy 2016 Addiction Biology Unit Section of Psychiatry and Neurochemistry Institute of Neuroscience and Physiology Sahlgrenska Academy at University of Gothenburg Sweden Cover illustration: by A. de Bejczy Inspired by Stan Lee’s “The Invincible Ironman. The empty shell”, Marvel Comics “…HIS VOICE IS HOARSE, HIS HAND TREMBLING AS HE REACHES FOR THE GLEAMING OBJECT THAT SEEMS BOTH WONDERFUL AND TERRIBLE TO HIM…” Studies on new pharmacological treatments for alcohol dependence ©Andrea de Bejczy [email protected] ISBN: 978-91-628-9788-8 (printed publication) ISBN: 978-91-628-9789-5 (e-publication) http://hdl.handle.net/2077/42349 Printed in Gothenburg, Sweden 2016 By INEKO ii La familia iii iv Studies on new pharmacological treatments for alcohol dependence - and the importance of objective markers of alcohol consumption Andrea de Bejczy Addiction Biology Unit Section of Psychiatry and Neurochemistry Institute of Neuroscience and Physiology Sahlgrenska Academy at University of Gothenburg ABSTRACT This thesis will guide you through three randomized controlled trials (RCT) on three pharmacotherapies for alcohol dependence; the antidepressant drug mirtazapine, the smoking cessation drug varenicline and the glycine-uptake inhibitor Org 25935. The mirtazapine study was an investigator initiated single- center harm-reduction study with alcohol consumption measured by self-report in a diary as main outcome. The results indicated that mirtazapine reduced alcohol consumption in males with heredity for alcohol use disorder (AUD). The Org 25935 study was an international multi-center study with abstinence as treatment goal, main time to relapse and alcohol consumption was measured by self-report collected by the Time Line Follow Back method (TLFB).
    [Show full text]
  • Hydration Station
    ,XCQ@SHNM7S@SHNM Healthy fluids for active kids Many kids arrive at the playground or sports practice already dehydrated. The more dehydrated children are at the start of activities, the more likely they will have decreased physical performance, fatigue or heat illness. Encourage kids to drink cool water before, during and after physical activity. %LDQHB@M'NKKDFDNE7ONQSR1DCHBHMD QDBNLLDMCRJHCRBNTMSSGDHQFTKOR &DENQDactivity: 8-16 gulps (4-8 oz) 4GNMX (TQHMFactivity: 8 gulps (4 oz) every 15-20 minutes `EQTHSaITHBD %ESDQactivity: 32 gulps (16 oz) Just because a drink is labeled “100% natural fruit drink” doesn’t mean that it is fruit juice. Fruit “drinks,” “beverages,” “-ades” Keep kids hydrated and “cocktails” are not fruit juice. They may Kids can get dehydrated quickly. You can keep have some juice added. Before you buy a kids hydrated by encouraging them to: fruit drink, read the label carefully and see if it really is 100% fruit juice. Take water breaks during the day Take a sip from the water fountain every time Drink water before, during and after active play Carry a water bottle %QDJHCRCQHMJHMFSGDHQB@KNQHDR# High-calorie drinks add a lot to children’s daily intake without satisfying their appetite. Soda, fruit-flavored drinks and sports drinks are high in sugar and caffeine and low in the essential nutrients kids need. The American Journal of Public Health found that 2- to 19-year-old children are getting about one quarter of their daily calories from soda. Here is a list of drinks that will help keep children hydrated and ready to go: ;@SDQ Give kids water for 7NTO Try vegetable or minestrone most of their fluid needs =NFTQSCQHMJ Choose products 1HKJ Low-fat or fat-free* that are high in calcium and lower in fat EQTHSITHBD** and calories (QHMJHSTOSGD *QTHSRLNNSGHD Make your *Children ages 1 to 2 should drink whole milk.
    [Show full text]
  • Drinks Are Carefully Chosen to Make the Journey Even More Memorable As They Say- ‘When the Wine Is in the Wit Is Out’
    pan indian markett kitchenli Introduction to our wine list This menu is designed to give you a real sense of joy, fun & excitement whist having a complete Indian market dining experience at ‘POTLI’. All the drinks are carefully chosen to make the journey even more memorable as they say- ‘when the wine is in the wit is out’. It is a challenge to match the characters of the wines to the complex spices we use. However, it has taken us a long time to carefully pair the wines with the authentic Indian cuisine we serve. To make the wine list easier to use we have grouped the wines by their style, characteristics & suggestive food pairing that we hope will enable you to make a more informed choice according to your taste. We focus on promoting wines from small independent growers from around the world who endeavour to make distinctive, individual wines whose characteristics truly represent the taste of their native soil. Please do not hesitate to ask us if you want some assistance in choosing your wine. We are really proud of our selection and would be happy for you to taste any of the wines we recommend. We serve a wide choice of wines by the glass for you to enjoy different wines with your meal courses. We hope you enjoy the selection of wine on offer as much as we have enjoyed choosing them! We dedicate this menu to the famous Greek saying- ‘I fear the man who drinks water, as he remembers this morning as what the rest of us said the last night’.
    [Show full text]
  • Holyrood Distillery Opens in Edinburgh
    AUGUST 9, 2019 | MODERN DISTILLERY AGE VOLUME 10 | NUMBER 24 Gin & Japanese Whisky Holyrood Distillery Opens in Edinburgh Holyrood Distillery, the first single malt whisky distillery in the center Post Double Digit Percent of Edinburgh, Scotland, for almost 100 years, opened on July 30, and daily guided distillery tours are offered. Growth in Global Travel Retail Special to Modern Distillery Age by IWSR, www.theiwsr.com Overall spirits volume and value in global travel retail increased in 2018, strengthened by gains in several categories. In total, spirits volume grew 2.5% in the channel last year, to reach 24.5 million nine-liter cases, with a value of $9.2 billion. The spirits categories which posted the largest volume increases in duty-free were Japanese whisky (up almost 20% vs. 2017), gin (15%), Scotch (4.9%) and U.S. whiskey (4.3%). Over the next five years, IWSR forecasts that global travel retail volume will grow by 2%, led by cane spirits (6.7%), Japanese whisky (6.4%) and gin (6.2%). By region, spirits volume is expected to grow 3.6% in Africa and the Middle East, 2.4% in Asia Pacific, 2.3% in the Americas and 1.2% in Europe (all figures compound annual growth rate 2018-2023). The retail L-R: Holyrood Distillery Cask Program – Laika, Dr. Jack Mayo & value of spirits in duty-free is estimated to reach David Robertson almost $10.4 billion by 2023. continued on page 2 The last operational single malt distillery in central Edinburgh was The Edinburgh Distillery (a.k.a.
    [Show full text]
  • Prix-Fixe Lunch/Dinner (Dessert, Beverages, Tax, Or Gratuity Are Not Included)
    Thank you for your interest in our establishment for your lunch or dinner party. Churrascaria Plataforma is a Rodízio style restaurant. Rodízio is a method of serving meat that originated in the south of Brazil in the early 1800’s. The concept is to serve a wide variety of different cuts of beef (top sirloin, baby beef, top round, prime beef hips, short ribs, rib eye, filet mignon), pork (pork ribs, sausage, pork loin), chicken (chicken legs, chicken hearts), turkey (wrapped in bacon), lamb (lamb chops), seafood, etc., in succession, to each diner individually right at their table. A meal typically begins with a trip to our gourmet salad bar, which features an extensive selection of the freshest vegetables as well as a mix of some of the most flavorful composed salads and hot dishes. A selection of shareable side dishes (rice, black beans, French fries, fried yucca, vegetables etc.) will be served family-style. The main course, the highlight of the meal, will start when you flip your coaster-sized “chip” from the red side to the green side, signaling the meat cutters you are ready to be served. Prix-Fixe Lunch/Dinner (Dessert, beverages, tax, or gratuity are not included) Rodízio Unlimited Lunch: (gourmet salad bar, meat, chicken, pork and lamb) - $42 per person Gourmet Salad Bar only: $28 per person Rodízio Unlimited Dinner: (gourmet salad bar, meat, chicken, fish, pork, and lamb) - $69 per person Gourmet Salad Bar only: $43 per person Children under 5 yrs old: No charge 6 to 11 yrs old: $23 (Lunch) $32 (Dinner) Military Discount: $34 (Lunch) $57 (Dinner) 12 to 15 yrs old: $34 (Lunch) $60 (Dinner) Senior Citizen (65 +): $34 (Lunch) $57 (Dinner) * Gourmet salad bar and meat selection vary between the lunch and dinner menu.
    [Show full text]
  • Our List of Drinks to Accompany Your Dinner
    Our List of Drinks to Accompany your Dinner Cocktails Cocktail Sin Nombre 10 With Fortaleza Blanco Tequila, Luxardo Maraschino Liqueur, Lime, Prosecco, and Lime Bitters Italian Lemon Drop 11 With Vodka, Fresh Citrus, Orange Liqueur, Limoncello, touch of sweet Summertime Tonic 12 With Ha’Penny Rhubarb Gin, Tonic, Assorted Bitters, Citrus and Herb Medley La Paloma Humilde 10 With Fortaleza Blanco, Grapefruit, Lime, Citrus Bitters, Soda Water A Bitter Seduction 11 With San Diego’s local Malahat Distillery White Rum, Campari, Lemon, Honey, and Bolivar Bitters Skinny Margarita 10 With Fortaleza Blanco, Fresh Lime, touch of sweet Solare Negroni 11 With Gin, Sweet Vermouth, Campari Dolce Vista 11 With San Diego’s local Henebery Distillery Bourbon, Cappelletti Aperitivo, Cap Corse Quinquina Rouge, Aromatic Bitters Manhattan 12 With Rye whiskey, Sweet Vermouth, Aromatic and orange Bitters, Amarena Cherries Oaxacan Signore 11 With Sierra Norte Oaxacan Whisky, Sweet Vermouth, Rainwater Madeira, Orange Bitters Tramonto Sardo ~ Sardinian Sunset 11 With Spirito Sardo Mirto, San Diego’s Old Harbor Gin, Lemon, Bolivar Bitters, Prosecco New: Fortaleza Tequila Blanco Lot 100 – Very Limited – ask for details. $15 for 1.5oz pour @@@ Wine Sparkling Gls | Btl 9 |34 Bosco del Merlo, Prosecco DOC, NV, Veneto 14|52 Gemin, Prosecco Valdobbiadene Superiore DOCG, 2019, Veneto 10|39 Mionetto, Prosecco Rosé Extra Dry Millesimato DOC, Veneto 59 Contadi Castaldi, Franciacorta DOCG, NV, Lombardia 11|40 Alfredo Bertolani, “Granarossa” Lambrusco Reggiano, NV, Emilia Romagna
    [Show full text]
  • Pressley's at the Marina
    Pressley’s at the Marina Starters Calamari Hand Tossed with sweet chili sauce 13.95 Bang-Bang Shrimp lightly breaded and fried & tossed with sweet red chili sauce 10.95 Wings Choose from 10 10.95 20 21.95 served with celery sticks & ranch 10.95/21.95 dressing choose from hot, mild, Carolina Gold BBQ, teriyaki, garlic butter, lemon pepper Lump Blue Crab Cake with buerre blanc and tomato preserve 13.95 Seasoned Shrimp Boil with Cocktail Sauce ¼ lb. 9.95 Homemade Wing Chips 8.95 sprinkled with blue cheese crumbles, served with homemade blue cheese dipping sauce Pressley’s Appetizer Cobo – choose 2 from below 13.95 Fried Mushrooms served with bistro sauce 8.95 Hushpuppies and Sweet Honey Butter 6.95 TooGooDoo Chicken Bites served with honey mustard 9.95 Mozzarella Sticks served with marinara or honey mustard 9.95 Fried Pickles served with ranch 5.95 Fried Clams served with cocktail and tarter sauces 8.95 Soups ’ Salads She-Crab Soup Cup 6.95 Bowl 9.95 Caesar Salad 6.95 Garden Salad 6.75 The Wedge 9.95 wedge of iceberg with bacon, tomato, blue cheese crumbles and balsamic vinaigrette Make Your Salad an Entrée For an additional Grilled Tuna 9.95 Grilled Salmon 8.95 Grilled Flat Iron Steak 10.95 Fried or Marinated Grilled Chicken 6.95 Fried or Boiled Shrimp 8.95 Fried Oysters 10.95 House Made Dressings: ranch, balsamic vinaigrette, Caesar, honey mustard, blue cheese, and 1000 island Steam Boat Sandwiches served with fries and coleslaw Fried Chicken 9.95 Marinated Chicken 9.95 Fried Flounder 9.95 Pressley’s Hand Formed Patty ½ Pound Cheeseburger
    [Show full text]
  • Preciate Being Offered an Alternative to Wine, Which Is Harmonious, Highly Enjoyable As Well As Alcohol-Free,” Says Andreas Döllerer, One of the Best Austrian Chefs
    Native.Brief.xp_brief.nativegr17 24.08.17 11:14 Seite 1 A WORLD FIRST – NATIVE GRAPE THE ALCOHOL-FREE FERMENTED GRAPE JUICE Nowadays, for the most of us, it is not possible to imagine a meal without a glass of good wine. But in case that it should be completely without alcohol once, you are in line with the trend when choosing “Native Grape”, the fermented alcohol-free grape juice. One of the world’s best restaurants, the Geranium in Copenhagen, is one step ahead in this field. It offers its guests a list of drinks with exclusively non-alcoholic beverages. Copenhagen’s restaurant scene is cult and again and again it paves the way for the somehow different and newly defined culinary delight. “People, who did not consume alcohol in restaurants, were not taken seriously as gourmets in former days. Those who refused wine and beer, ended up with water or sweet soft drinks. But with “Native Grape” this has changed,” says Markus Weiss, a young winemaker from Gols in the Burgenland. The non-alcoholic doubly fermented grape juice offers benefits in many ways: pure pleasure, the fine taste of wine grapes and the enjoyment of a tasty food companion. “Especially our female guests appreciate being offered an alternative to wine, which is harmonious, highly enjoyable as well as alcohol-free,” says Andreas Döllerer, one of the best Austrian chefs. Due to the increasing trend of having more culinary delight, the process of “fermentation” has been rediscovered. Today the usual refining and preserving of high-quality foodstuff through fermentation, which is well known from our grandparents’ time, is practised again.
    [Show full text]