Richard Olney Lamb & Lentil Soup Stone Ground

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Richard Olney Lamb & Lentil Soup Stone Ground

DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..

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Naics 311615 – Poultry Processing
U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
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The National Standard Squab Book
fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
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Development of Pigeon Feed for Commercial Squab Production in British Columbia
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