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Affogato Caffe' E
AFFOGATO CLASSICO.......................................................................................................... 28 TL Kahve ve vanilya aromalı bufalo sütlü dondurma, espresso shot Buffalo milk ice cream with coffee vanilla, espresso shot EXOTİC. ............................................................................................................ 28 TL Passion fruit ve ananas kreması, vanilyalı dondurma, mango shot Passion fruit and pineapple cream with coffee vanilla, espresso shot CANNOLİ. ......................................................................................................... 28 TL Panna cotta, bufalo sütlü dondurma, portakallı çikolata shot Panna cotta, buffalo milk ice cream, orange chocolate shot NOCCIOLA. ...................................................................................................... 28 TL Beyaz çikolatalı mousse, fındıklı dondurma, gianduia shot White chocolate mousse, hazelnut ice cream, gianduia shot CAFFE’ E TE’ Cofees Tea ESPRESSO................................15 TL EARL GREY .................................. 18 TL MACCHIATO .............................. 15 TL ROSEHIP HIBISCUS. .............. 18 TL CAPPUCCINO.......................... 17 TL ENGLISH BREAKFAST ............ 18 TL LATTE MACCHIATO ............... 16 TL FENNEL. ................................... 18 TL TURKISH COFFEE. ................. 15 TL GREEN TEA. ............................ 18 TL CAFFE LATTE. ........................ 17 TL LINDEN. ................................... 18 TL CAMOMILE. ........................... -
Maggiano's Signature Spumoni + Maggiano's Signature Spumoni Made Especially for Us
MAGGIANO’S Sample DessertMenu Desserts Apple Crostada, Caramel Sauce Granny Smith apples baked in a pastry crust dipped in cream and crystallized sugar. Served with caramel sauce and a scoop of vanilla bean ice cream. N.Y. Style Cheesecake, Seasonal Fruit New York style Ricotta cheesecake topped with fresh berries and whipped cream Nonna's Toasted Pound Cake, Caramelized Bananas Toasted poundcake with caramelized bananas, hot fudge and vanilla bean ice cream Creme Brulee Rich and creamy vanilla custard with a hint of citrus, caramelized sugar crust, topped with fresh strawberries. Chocolate Zuccotto Cake Chocolate cake layered with sambuca chocolate mousse, iced with chocolate frosting and dusted with cocoa powder Chocolate Zuccotto Bites Bite-size bites of our Chocolate Zuccotto Cake Tiramisu Ladyfinger cookies soaked in espresso and coffee liqueur layered with Mascarpone, dusted with cocoa powder and served with chocolate shavings Mini Dessert Sampler The very best of our Classic Desserts served in individual-sized portions. Tiramisu, Crème Brulee, Apple Crostada, Chocolate Zuccotto Cake, New York Style Cheesecake Vera's Lemon Cookies Crescent shaped lemon cookies glazed with lemon frosting Homemade Profiteroles Pastry shell filled with vanilla bean ice cream and topped with hot fudge and fresh whipped cream Maggiano's Signature Spumoni + Maggiano's signature spumoni made especially for us. A blend of pistachio, chocolate and cherry ice cream. Vanilla Bean Ice Cream Creamy ice cream with hints of vanilla bean.. -
To Start and Share Main Courses Desserts to Start And
To Start and Share To Start and Share To Start A selection of Italian Antipasti, Olives, A selection of Italian Antipasti, Parma Ham and Mozzarella £15.95 Bruschetta, Garlic Bread Cheese and £19.95 Olives, Bruschetta, Garlic Bread £27.95 Calamari Fritti: Fried Calamari with Tomato Pesto, Mozzarella and Tomato, Cheese and Tomato Pesto, Mozzarella Garlic Mayonnaise & Sweet Chilli Meat Balls and Fried Calamari and Tomato, Meat Balls and Fried Sauce Calamari Gamberoni Piccanti: King Prawns, Chilli, Garlic, White Wine and Cherry Main Courses Tomatoes served with Crusty Bread Italian Chicken Stroganoff: Chicken Main Courses Home Made Ravioli, filled with Devon Fillet with Mustard, Mushrooms and Roast Turkey Roll stuffed with White Crab Meat, served with Prawns, Cream served with Rice Mozzarella and Spinach, White Wine Dill, White Wine and Garlic Cream Home Made Baked Lasagne with and Rosemary Sauce, Sautéed New Sauce with a dash of Tomato Bolognese Sauce, Bechamel, Potatoes and Seasonal Vegetables Baked Sweet Pepper, filled with Mozzarella and Parmesan Home made Goats Cheese and Risotto, Spicy Sausages, Mozzarella Home made Tortelloni filled with Sundried Tomato Ravioli, served and Tomato Ricotta and Spinach served with with Olive Oil, Courgettes, Cherry Parmigiana: Aubergines baked with (v) Creamy Mozzarella, Butter and Sage Tomatoes and a touch of Garlic Tomato, Mozzarella, Parmesan and (v*) Sauce and Parmesan(v*) Italian Beef Stroganoff: Strips of Beef Garlic Porchetta: Slow Roast Suckling Pig, Fillet with Mustard, Mushrooms and served with -
FAMILY STYLE Available for Parties of 4 Or More Only
FAMILY STYLE Available for parties of 4 or more only. Calories are listed for a party of 4. An Italian-American tradition. Everything is priced per person, and we ask parties of 8 or more to order Family Style — you’ll thank us later. 37.99 - Per Person | 17.99 - Ages 5-12 1350 cal FIRST COURSE SALADS CHOOSE 1 STARTERS CHOOSE 1 Caesar Salad 810 cal Mozzarella Marinara 2220 cal Prince Edward Island Italian Tossed Salad 700 cal Stuffed Mushrooms 810 cal Steamed Mussels 730/680 cal Tuscan or Diavolo Style Maggiano’s Salad 940 cal Crispy Zucchini Fritté 1740 cal Crispy Pepperoni Risotto Bites 780 cal Chopped Salad 1250 cal Sausage & Peppers 1040 cal Spinach & Artichoke al Forno 1090 cal Calamari Fritté 700 cal MAIN PASTAS CHOOSE 2 Our Famous Rigatoni “D”® 1430 cal Gnocchi & Italian Sausage 1540 cal Tuscan Shrimp & Chicken 1810 cal Fettuccine Alfredo 1430 cal Eggplant Parmesan 1090 cal Shrimp Scampi 920 cal Spaghetti & Meatballs 1160/1250 cal Chicken & Spinach Manicotti 1360 cal Shrimp Fra Diavolo 370 cal Marinara or Meat Sauce Four-Cheese Ravioli† 1190 cal Rigatoni Arrabbiata 1250/1460 cal Spaghetti 840/930 cal Pesto Alfredo Sauce Grilled Chicken or Italian Sausage Marinara or Meat Sauce Mushroom Ravioli al Forno 890 cal Mediterranean Spaghetti 860 cal Mom’s Lasagna 1950 cal Linguine & Clams 1610/1740 cal Orecchiette Chicken Pesto† 1570 cal Taylor Street Baked Ziti 1400 cal Red or White Garlic Herb Sauce Braised Beef al Forno 990 cal Gluten-free pasta or whole wheat penne available for substitution. 570/690 cal SIGNATURE CUTS CHOOSE 2 LT -
MHH Winter 2018 (Pdf) Download
MOUNTAIN HIGH HIKERS CALENDAR Winter 2018 Jan. 2 Fall Branch Falls parking lot on BMT to junction with Stanley Gap trail at Weaver Creek 9 AM section and return. No shuttle. 6.4 miles. C3 Meet: Food Lion in Blue Ridge to carpool: hike leader will meet at the trailhead 9:25. Ken Cissna 813-310- 6084 Jan. 2 Smith Creek Trail from Unicoi State Park to Ana Ruby Falls and return. A 9 AM moderate/strenuous 9 mile hike ( ≈ 5 hrs.) with lunch at the falls. MHH maintained trail. D4 Meet: Macedonia Baptist Church parking lot Hiawassee . Ginny Smith 706-258-8716 Jan. 4 NC Trail Maintenance Day 9 AM Meet : Ingles parking lot in Hayesville Bronco Burnsworth 315-591-3167 Jan. 4 Leisure Hike - L. Winfield Scott Loop & Woody Gap to Gooch Gap - This hike of about four miles is 9 AM a new mixture: Walk around Lake Winfield Scott (flat - 0.7 mi.) on the way to a shuttle for the B3 approximately three-mile hike with two vistas between Woody and Gooch gaps. (Federal pass/parking fee, L. W. Scott) Meet: Blairsville Park & Ride Ginny Smith 706-258- 8716 Jan. 9 Hogpen Gap to Wolf Laurel Top , back to Tesnatee Gap. With a side trip to a beautiful 9 AM overlook toward Whitley Gap Shelter (6.6 miles). Short shuttle. C3 Meet: Choestoe Baptist Church Linda & Bob Kaempfer 828-644-5836 Jan. 9 Eagle Mountain, near Hiawassee: 9 mile loop with some steep climbing. Come climb the 9 AM mountain that along with Bell Mountain dominates the skyline from Hiawassee and Hayesville. -
Feines Mit Erdbeeren
1 Feines mit Erdbeeren Gesammelt und aufbereitet von Lothar Schäfer Stand: 15.06.2021 Diese Kochrezepte wurden mit Hilfe des Rezept-Verwaltungs-Programms B&S-Rezept erfaßt und mittels LaTeX ausgedruckt c 1994 .. 2001 L. Schäfer Dellenburg 11, 44869 Bo.-Wattenscheid INHALTSVERZEICHNIS i Inhaltsverzeichnis 1 Beilagen 1 1.1 Chicorée mit Erdbeeren . 1 2 Brot, Aufstrich 3 2.1 Erdbeer-Schinkentoast . 3 3 Dessert, Süßspeisen 5 3.1 ’Hopp Schwiiz’-Becher . 5 3.2 Amaretto-Flan mit Erdbeeren . 5 3.3 Amaretto-Zabaione mit Erdbeeren . 6 3.4 Amarettoterrine mit Erdbeeren im Marzipanmantel . 6 3.5 Ananas-Sorbet mit Erdbeerpüree . 7 3.6 Ananassalat mit Erdbeeren . 7 3.7 Andalusische Erdbeeren . 8 3.8 Aprikosen-Kaltschale mit Erdbeereis . 8 3.9 Arme Ritter mit Erdbeeren . 9 3.10 Baiser-Törtchen mit Erdbeereis . 9 3.11 Bananen-Eis mit Erdbeeren . 10 3.12 Basilikum-Erdbeer-Tiramisu mit Basilikum-Limetten-Zucker . 10 3.13 Basilikum-Tiramisu mit Erdbeer-Ragout . 11 3.14 Beerengrütze mit Buttermilchnocken . 11 3.15 Beerenkompott mit Creme-Windbeuteln . 12 3.16 Berlingo . 13 3.17 Biskuits mit Erdbeerrahm . 13 3.18 Blätterteigschnitte mit Erdbeeren . 14 3.19 Blätterteigschnitte mit Erdbeeren . 15 3.20 Buchweizen-Crêpes mit Erdbeeren . 15 3.21 Buttermilch-Grieß-Flammeri mit Erdbeer-Rhabarber-Kompott . 16 3.22 Buttermilch-Mousse mit Erdbeeren und zartem Mandelgebäck . 16 3.23 Cappuccino-Mousse mit Erdbeeren . 17 3.24 Champagnergelee mit Erdbeeren . 18 3.25 Charlotte mit Erdbeeren . 19 3.26 Choco-Köpfll mit Erdbeeren . 19 3.27 Cornets mit Erdbeerrahm . 20 3.28 Coupe Romanoff . 20 3.29 Coupe Romanow (Original) . -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado & -
You're at AU, Now What?
You’re at AU, now what? PEER-TO-PEER GRADUATE LIFESTYLE AND SUCCESS GUIDE Disclaimer The information provided in this guide is designed to provide helpful information to (new) Augusta University students from their graduate student peers. This guide is not meant to be used, nor should it be used, as an official source of information. Students should refer to official Augusta University handbooks/guides/manual and website and their official program hand books for official policies, procedures and student information. Information provided is for informational purposes only and does not constitute endorsement of any people, places or resources. The views and opinions expressed in this guide are those of the authors and do not necessarily reflect the official policy or position of Augusta University and/or of all graduate students. The content included has been compiled from a variety of sources and is subject to change without notice. Reasonable efforts have been taken to ensure the accuracy and integrity of all information, but we are not responsible for misprints, out-of-date information or errors. Table of Contents Foreword and Acknowledgements Pages 4 - 5 Getting Started Pages 6 - 9 Augusta University Campuses Defined: Summerville and Health Sciences - Parking & Transportation Intra- and inter-campus transit Public Safety Email/Student Account - POUNCE - Financial Aid - Social Media Student Resources Pages 10 - 19 Student Services On Campus Dining Get Fit: The Wellness Center Services Provided by The Graduate School TGS Traditions Student Organizations From Student’s Perspectives: Graduate Programs at Augusta University Pages 20 - 41 Q&A with Current Graduate Students Choosing the Right Mentor for You: What Makes a Good Advisor? Additional Opportunities for Ph.D. -
2018 09 Speisekarte E
Menu autumn 2018 Hotel / Taverne Schwan, Horgen A warm Welcome! We are very pleased to welcome you in the historical Hotel & Taverne Schwan, a building whose history is dated back to the 15th century. Since then the Schwan is as a place where to meet, have food or to get informed about the latest news. We live our philosophy in combining traditional and regional elements with modern attitudes. Celebration, Party, Anniversary Do you have a special event to celebrate? Would you like to invite friends or your family to a special evening? We offer up to 80 places in the Restaurant and we can host up to 40 guests in our lovely rooms. For any personal advices just let us know and we will be at your assistance. You can also send us an email to [email protected] Your hosts Nikola Mlinarevic – head chef, Simon Hörler – assistant head chef, Goran – chef de partie, Ali – Kitchen aid, Hassan – Kitchen aid Herwig Haller – Maitre d`hotel, Cristina Vargas – waitress, Milan – waiter, Patrizia –Service & Breakfast, Emilia – apprentice Refa EFZ Linda Grädel – Assistant Manager, Jana Janikova– 2nd Assistant Manager, Michaela Matschinger – Business Development Manager, Silvia Nussbaumer – Reception & Service, Jolana - housekeeping, Illaria & Noëmi – apprentice Hofa EFZ Ruedi Hintermann – General Manager Declaration of fish and meat Beef, Veal, Pork: Switzerland, Sausages: Italy, Austria, Venison: Austria, Slovenia Fish: Switzerland, France, Sea-Food: Vietnam Venison Menu Beetroot carpaccio and cured wild boar ham Beetroot carpaccio with vinaigrette -
08.14 | the Burg | 1 Community Publishers
08.14 | The Burg | 1 Community Publishers As members of Harrisburg’s business community, we are proud to support TheBurg, a free publication dedicated to telling the stories of the people of greater Harrisburg. Whether you love TheBurg for its distinctive design, its in-depth reporting or its thoughtful features about the businesses and residents who call our area home, you know the value of having responsible, community-centered coverage. We’re thrilled to help provide greater Harrisburg with the local publication it deserves. Realty Associates, Inc. Wendell Hoover ray davis 2 | The Burg | 08.14 CoNTeNTS |||||||||||||||||||||||||||||||||||||||||||||||||||| General and leTTers NeWS 2601 N. FroNT ST., SuITe 101 • hArrISBurg, PA 17101 WWW.TheBurgNeWS.CoM 7. NEWS DIGEST ediTorial: 717.695.2576 9. cHucklE Bur G ad SALES: 717.695.2621 10. cITy vIEW 12. state strEET PuBLISher: J. ALeX hArTZLer [email protected] COVER arT By: KrisTin KesT eDITor-IN-ChIeF: LAWrANCe BINDA IN The Burg www.KesTillUsTraTion.CoM [email protected] "The old Farmer's Almanac 2015 garden 14. from THE GrouND up Calendar, yankee Publishing Co." SALeS DIreCTor: LAureN MILLS 22. mIlestoNES [email protected] leTTer FroM THe ediTor SeNIor WrITer: PAuL BArker [email protected] “Nobody on the road/Nobody on the beach” BuSINess AccouNT eXeCuTIve: ANDreA Black More than once, I’ve thought of those lyrics [email protected] 26. fAcE of Business from Don henley’s 30-year-old song, “Boys 28. SHop WINDoW of Summer,” after a stroll down 2nd Street ConTriBUTors: or along the riverfront on a hot August day. It seems that everyone has left for TArA Leo AuChey, Today’S The day hArrISBurg the summer—to the shore, the mountains, [email protected] abroad. -
SEFTC Strategic Planning Meeting Summary Report December 9-11, 2005 at Cohutta Lodge in Chatsworth, GA
SEFTC Strategic Planning Meeting Summary Report December 9-11, 2005 at Cohutta Lodge in Chatsworth, GA Organization Formed in 2002, the Southeastern Foothills Trail Coalition (SEFTC) is working cooperatively to build hiking trails in the Southeast, as well as the relationships and individuals who are overseeing out foot trails, protect the natural hiking trail corridors by jointly raising the visibility of the value and importance of hiking trails to the public and promote a vast long-distance trail network spanning nine southeastern states. Highlights of the 5000-mile trail network include the Pinhoti Trail, Benton MacKaye Trail, Mountains to Sea Trail, and the Cumberland Trail. In attendance at the meeting were representatives from the Appalachian Trail Conservancy, Benton MacKaye Trail Association, Nantahala Hiking Club, Carolina Mountain Club, North Carolina Bartram Trail Society, Cumberland Trail Conference, the Chattanooga Hiking Club, Kennesaw Mountain Trail Club, National Park Service-RTCA, Kentucky Trails Association, Hiawassee Hiking Club, Smoky Mountain Hiking Club, Alabama Hiking Trail Society, Potomic Appalachian Trail Club, Virginia Creeper Trail Club, Georgia Pinhoti Trails Association, Georgia Appalachian Trail Club, Mountain High Hikers, Georgia Bartram Trail Group, Cherokee Hiking Club, Friends of the Mountain to Sea Trail, Alabama Trails Association, NC Bartram Trail Society, Tennessee Trails Association, ALDHA and others. Great Eastern Trail Meetings The meeting began Friday afternoon with a short hike along the Georgia Pinhoti Trail. After dinner a number of Stakeholders for the Great Eastern Trail (formerly known as Western Appalachian Alternative) held a meeting. The Great Eastern Trail is comprised of the Florida Trail, Alabama Pinhoti, Georgia Pinhoti, Cumberland Trail, Pine Mountain Trail, and the Mid-Atlantic Foot Trails Coalition (MAFTC) recently formed to push this trail system up into NY State. -
Cambridgecambridge
Ü >Ì Ì ` U Ü iÀi Ì } U Ü >Ì Ì Ãii September 21–October 4, 2009 the guideCAMBRIDGECAMBRIDGE PLUS: i>/Ü >ââ iÃÌÛ> ÃÌ >à 7ii i}> -i> `à "ÞÃÌiÀ iÃÌÛ> NEW WEB bostonguide.com now iPhone and Windows® smartphone compatible! SHOP SMART, LOOK GREAT, SAVE MONEY. oyster perpetual gmt-master ii FILENE’S BASEMENT where bargains were born Visit www.filenesbasement.com for the location nearest you. OFFICIALROLEXJEWELER ROLEX OYSTER PERPETUAL AND GMT-MASTER II ARE TRADEMARKS. Bring this ad to any Filene’s Basement store for 20% OFF any one item (some restrictions apply). 6 91, " , 9 "/" */ *** -/ 1 * ,* /" 9 *" ,"9 ,/ , **"/ 8 - *1- 1 / 1 E , , , - "/" contents COVER STORY IN THE HOUSE: The Longfellow National Historic Site, the 1759 Georgian mansion that 10 The Square Deal once served as the home of poet Henry Wadsworth Longfellow, Our square-by-square guide lies a few blocks from Harvard Square in Cambridge. Refer to to the city of Cambridge story, page 10. PHOTOBY DEPARTMENTS C HRISTOPHER W EIGL 14 exploring boston 44 around the hub 14 SIGHTSEEING 44 CURRENT EVENTS 21 FREEDOM TRAIL 52 ON EXHIBIT 23 NEIGHBORHOODS 56 SHOPPING 37 MAPS 61 DINING ``ÊÌ iÊ*iÀviVÌÊ >` Ì i *iÀviVÌ >` ÜÜܰ Àii°V on the cover: The Frank Gehry-designed ,58,58"/.$'2%%. "/.$ '2%%. Stata Center at the *%7%,29 7!4#(%3 ')&43 s 3).#% Massachusetts Institute of Technology is one of {£È ÞÃÌ -ÌÀiiÌ "-/" ȣǮ ÓÈȰ{Ç{Ç Cambridge’s standout * ,* // 1 , ,/ , 8 - *1- 1 / ,,9 "/, >V , , - "/" **"/ >Þ LiÌÜii À}Ì >` iÀiiÞ -ÌÀiiÌ® architectural landmarks. Photo: Christopher Weigl * 9 *, 6 ," ,/" " , " " **"/ , ___ BOSTONGUIDE.COM 5 The Official Guide to BOSTON www.bostonguide.com September 21–October 4, 2009 Volume 59 • Number 9 Tim Montgomery • PRESIDENT/PUBLISHER The shopping.