Entrées Champagne / Sparkling

Total Page：16

File Type：pdf, Size：1020Kb

New Year’s December 31, Eve 2017 CHAMPAGNE / SPARKLING ARTE LATINO ‘Brut’ NV Cava Spain 9 / 36 LELLE PROSECCO EXTRA DRY DOC Italy 9 / 36 ROEDERER ESTATE ‘Brut’ NV Anderson Valley 11 / 44 DUVAL LEROY ‘Brut’ NV France - Half 35 VEUVE CLICQUOT ‘Brut’ NV France - Half/Full 45 / 85 RUINART ROSÉ NV France 130 PERRIER JOUET ‘Belle Epoque’ 2004 France 175 VEUVE CLICQUOT ‘La Grande Dame’ 2004 France 195 APPETIZERS SOUP CRAB CAKES 13 LOBSTER BISQUE 7 Micro Greens / Cognac Glaze / Lobster Cream Sauce Chives / Cognac Whipped Cream STEAMED MUSSELS 12 Roasted Tomato / Charred Scallion SALADS Grilled Focaccia / Saffron Butter Sauce CAESAR 7 Romaine / Parmesan / Croutons STEAK TARTARE 14 Capers / Onions / Chives / Crispy Potatoes PROSCIUTTO WRAPPED MEDJOOL DATE 9 Cured Yolk / Lava Salt / Cornichons / Dijon Sauce Arugula / Kale / Red Onion / Almonds Honey / Chevre / Rosemary Vinaigrette CALIFORNIA BRUSCHETTA 12 Fig-Chevre / Apples / Caramelized Onions WINTER CITRUS SALAD 9 Balsamic Glaze Micro Arugula / Cracked Pepper Farro / Blood Orange / Grapefruit Focaccia Clementine / Pistachio / Whipped Burrata Pomegranate Vinaigrette ENTRÉES PAN ROASTED FILET 28 Caramelized Onion Potato Spring Roll / Cauliflower Steak / Bordelaise SILVER OAK CABERNET SAUVIGNON 2012 Alexander Valley 25 VEAL OSCAR 35 Fingerling Potatoes / Asparagus / King Crab / Béarnaise Butter / Charred Lemon ROCHIOLI PINOT NOIR 2015 Russian River Valley 25 BRAISED LAMB SHANK 27 Rosemary Redskin Mashed / Root Vegetables / Red Wine Demi-Glace DRAGON TOOTH by TREFETHAN MERITAGE 2014 Napa Valley 20 SALMON-SCALLOP “OSSO BUCO” 31 Basmati Rice / Baby Carrots / Patty Pan Squash / Gremolata / Lemon Saffron Sauce CELANI CHARDONNAY 2014 Napa Valley 18 MEDITERRANEAN BRONZINI 26 Lentils / Artichokes / Roasted Tomato / Spinach / Preserved Lemon / Herb Balsamic Vinaigrette DUCKHORN ‘MIGRATION’ CHARDONNAY 2014 Russian River Valley 15 CHARGRILLED RIBEYE 39 House Cut Fries / Roasted Garlic / Trumpet & Chantrelle Mushrooms / Sweet Onion BUEHLER ESTATE ‘PAPA’S KNOLL’ CABERNET SAUVIGNON 2013 Napa Valley 19 ROASTED OTTO’S FARM CHICKEN BREAST 21 Butternut Squash Puree / Caramelized Pearl Onions / Swiss Chard / Port Roasted Grape Sauce CROSSBARN by PAUL HOBBS PINOT NOIR 2014 Sonoma 15 TRUFFLE LOBSTER RISOTTO 32 Creamy Arborio Rice / Shallots / Peas / Truffle / Pea Tendrils J BRUT SPARKLING NV Russian River Valley 15 www.BeverlyHillsGrill.com.

Copy Link

Recommended publications

View Dinner Menu
Appetizers Bacon Wrapped Shrimp – Skewered shrimp wrapped in applewood smoked bacon with focaccia bread 9 Mini Pasties – Here is a U.P. comfort food. Brown gravy served for dipping. Eh? Ya, you betcha! 9 Olive Cheese Dip – If you like olives, you can’t go wrong here, served with crusty focaccia 9 Cheese Curds – Wisconsin white cheddar cheese fried golden. Ask for dipping sauce 9 Chicken Tenders – All white meat whole tenderloin, lightly breaded. Ask for dipping sauce 9 Onion Rings – Thick cut, crispy, breaded rings. Ask for dipping sauce 9 Rangoons – Artichoke, spinach and cream cheese wrapped in a wonton 9 *VegetaBle Spring Rolls – A blend of veggies wrapped in a traditional spring wrap 9 Roasted Mushroom Focaccia– Parmesan and chive cream cheese, mushrooms and caramelized onions broiled until bubbly brown 9 Sauces for dipping: BBQ, Ranch, Honey Mustard, Sweet & Sour, Zesty Pasta Dinners All pasta dinners include choice of soup or salad and bread / cracker basket Add Italian sausage, a grilled chicken breast or a shrimp skewer to any pasta dish – 4 Creamy Pesto with Grilled Veggies 18 Basil and cream covers a blend of peppers, onions, mushrooms and broccoli poured over fettuccine to create a house signature dish *Fettuccine Cannellini 17 Mushrooms, onions, fresh spinach, grape tomatoes tossed in a white bean and garlic herb sauce Seafood SeraHino 19 A blend of crab and shrimp folded into a dilled Monterey cream sauce over a bed of fettuccine Fettuccine Alfredo 18 A classic that never goes out of style House Made Cheese Ravioli 18 Stuffed
[Show full text]
Appetizers from the Chef's Tureen Fresh Greens
APPETIZERS BRUSCHETTA 7 CRUSTY BREAD, TOPPED W/GARLIC OLIVE OIL,FRESH BASIL AND HERBS, VINE RIPE TOMATOES, GORGONZOLA AND PARMESAN CHEESE OYSTERS ROCKEFELLER 11 PLUMP OYSTERS, TOPPED WITH SAUTEED SPINACH, PROVOLONE CHEESE AND HOLLANDAISE SAUCE SHRIMP COCKTAIL 11 JUMBO SHRIMP SERVED CHILLED WITH COCKTAIL SAUCE AND LEMON WRAP “BIG SWIMMERS” 11 BUFFALO SHRIMP, SERVED MILD, MEDIUM OR HOT ESCARGOT 10 BAKED WITH MUSHROOM CAPS, DRESSED IN A SPECIAL GARLIC BUTTER SAUCE, TOPPED WITH PUFF PASTRY “BLACK AND BLUE” TUNA WASABI * MARKET SEARED TUNA THINLY SLICED, W/ FRESH PICKLED GINGER, WASABI & SOY SAUCE ARTICHOKES RACHEL 11 BABY ARTICHOKES FILLED WITH CRAB STUFFING, ROLLED IN SEASONED BREAD CRUMBS, LIGHTLY FRIED AND SERVED WITH A SPECIAL HONEY MUSTARD SAUCE THAI PEANUT SHRIMP 11 LARGE GRILLED SHRIMP, SERVED OVER A SWEET CHILI PEANUT SAUCE CRAB CAKES “ A LA DALE “ 12 TWO CAKES “ OH SO STUFFED “ WITH JUMBO LUMP CRAB, LIGHTLY BREADED AND SAUTEED, SERVED WITH A SWEET COGNAC SAUCE “VINE RIPE” 9 TOMATOES AND FRESH MOZZARELLA CHEESE, SLICED AND TOPPED WITH AN HERB BALSAMIC VINGARETTE FROM THE CHEF’S TUREEN CHEF’S CHOICE SOUP DE JOUR CUP 5 BOWL 6 BAKED FRENCH ONION SOUP 6 FRESH GREENS CLASSIC CAESAR SALAD 5 LARGE 7 CRISP ROMAINE AND FRESH CROUTONS, SERVED WITH OUR OWN “COURTNEY’S” CAESER DRESSING, TOPPED WITH ANCHOVIES ADD $1.00 TRADITIONAL HOUSE SALAD 5 LARGE 7 MIXED GREENS, SURROUNDED BY VEGETABLES & GARNISHES, CHOICE OF DRESSING *CONSUMING RAW OR UNDERCOOKED, MEATS, POULTRY,SEAFOOD,SHELLFISH OR EGGS, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY
[Show full text]
Dinner Starters Salads 5 21
Starters Charcuterie Platter $18 Smoked Duck, Cured Salmon, Crispy Pork Belly, Assorted Cheese, Mustard, Fruit Chutney, and Crostini Burrata Cheese Crostini $12 Burrata Cheese, Port Soaked Figs, Grape Tomatoes, Extra Virgin Olive Oil, Cherry Balsamic Glaze, and Breadsticks Spicy Pickle Fries $8 Fried Spicy Pickles with Curry Fry Sauce Shrimp Cocktail $13 Chilled Shrimp with Cocktail Sauce and Lemon Chicken Wings 6-$10 12-$17 18-$23 Served with Your Choice of Frank's Hot Sauce, Spicy Thai Chili Sauce, or BBQ. Served with Celery and Ranch or Blue Cheese Dressing Nachos $13 Cheddar and Pepper Jack Cheese, Pico de Gallo, Sour Cream, Black Olives, and Jalapenos • Seasoned Ground Beef-$3 / Grilled Chicken-$4 Soup du Jour Cup $4 Bowl $6 Salads Strawberry and Spinach Salad $12 Strawberries, Spinach, Blueberries, Avocado, Candied Pecans, and Coconut-Poppy Seed Dressing Greek Salad $14 Beef and Lamb Gyro Meat with Red Onion, Kalamata Olives, Feta Cheese, Tomato, Spinach, Tzatziki Yogurt Dressing, and Grilled Pita Chips Vegan Salad $12 Quinoa, Kale, Edamame, and Green Chickpeas over Butter-Head Lettuce with Olive Oil, Raspberry Vinegar, and Sea Salt Cobb Salad $13 Local Organic Greens with Turkey, Bacon, Hard Cooked Egg, Gorgonzola Blue Cheese Crumbles, Avocado, Tomato, Scallions with Your Choice of Dressing Asian Chicken Noodle Bowl $14 Vermicelli Noodles Tossed with Romaine, Crispy Won-tons, Carrots, Scallions, Peanuts, and Cilantro-Ginger Dressing. Choice of Grilled or Crispy Chicken o Caesar Salad $7 Local Organic Romaine Lettuce Tossed with
[Show full text]
Appetizers Salads Veal Chicken Fish Beef Luncheon Pasta
Appetizers Soup du jour $3.75 Chicken Wings (Hot N' Spicy) $6.95 Toasted Ravioli (10) $6.25 Toasted Spinach Balls (10) $6.25 Crab Cakes $6.50 Breaded Zucchini $5.95 French Fried Onion Rings $5.95 Garlic Cheese Bread (large) $6.25 Garlic Cheese Bread (small) $3.50 Combination Platter $6.95 (Toasted ravioli, zucchini, artichoke hearts, and spinach balls) Salads Dinner Salad $3.25 Pietro's Special $8.25 (Lettuce, cheese, onions, and tomato) (A meal in itself with lettuce, tomato, onions, salami, mushrooms, cheese, anchovy, and olives) Combination Salad $6.25 Spinach Salad $8.25 (Lettuce, salami, cheese, onions, olives, and (Garden spinach with shrimp, egg, bacon bits, fresh tomato) mushrooms, cheese, croutons, and topped with our special dressing) Chef's Special Salad $8.25 (Lettuce topped with marinated chicken, provel cheese, croutons, and tomato) Veal Chicken Fish Veal Ala Pietro $9.25 Chicken Pietro $9.25 Filet of Sole $9.25 (Chopped veal cutlet topped with (Boneless breast of chicken in a Jack Salmon $9.25 white wine sauce and fresh white wine and fresh mushroom mushroom sauce) sauce) (Breaded, deep fried whiting filet) Veal Parmigiana $9.25 Chicken Parmigiana $9.25 Filet of Sole Sebastian $9.75 (Chopped veal cutlet topped with (Boneless breast of chicken topped (Lightly battered, in a creamy meat sauce and cheese) with tomato sauce and cheese) seafood sauce) Veal Marsala $9.25 Chicken Marsala $9.25 (Chopped cutlet, wine sauce with (Boneless breast of chicken served green peppers, tomatoes, and in a wine sauce with green Beef mushrooms)
[Show full text]
Chefs Specialties Mignon 30
Galen Hall Classics *Twin Filet Galen Hall Combination Seafood Twin cut filet mignon topped with crab imperial, Broiled, stuffed shrimp, sea scallops, steamed crisp bacon sautéed onion and peppers 30. clams, and broiled haddock 27 Crab Cakes Jumbo Breaded Shrimp Traditional house recipe Hand breaded, deep fried, and served with One 20 cocktail or tartar sauce 19 Two 26 *B&W Salmon Stuffed Shrimp Fresh fillet of salmon broiled with teriyaki Jumbo shrimp stuffed with Galen Hall crab sauce, topped with black and white sesame imperial baked in our au gratin oven 23. seeds, and presented over white rice 23 Crab Sauté Veal Oscar Jumbo lump crab meat simply sautéed in brown Veal tenderloin sautéed with mushrooms, butter 27 topped with asparagus, jumbo lump crabmeat and Hollandaise sauce 27 Chicken and Artichoke Breast of chicken sautéed with mushrooms, *Filet Stuffed With Crabmeat artichokes, and simmered in parmesan Center cut filet stuffed with classic crab cheese sauce 18 imperial, finished with sautéed mushrooms 30 8oz. Filet Chefs Specialties Mignon 30. Baltimore Pasta Bar Harbor Scallops Shrimp, scallops, steamed crabmeat, clams, Seared sea scallops, topped with pepper bacon, Fettuccini, Old bay butter 23 horseradish sauce, and served over baby spinach 23 Veal Helen Veal tenderloin sautéed with mushrooms, * Steak House Bowl asparagus and a light cheese sauce 24 A sliced 8oz. strip steak served with our coal cracker potatoes, paired with creamed * Eagle Steak spinach, sautéed mushrooms and compound 18 oz, bone in rib eye, cut from upper two thirds steak butter 23. of all Angus beef, seasoned, grilled and topped with onion rings or mushrooms 33.
[Show full text]
Soup Chilled Tastes Beginnings Salad Seafood
Soup Seafood Beefsteaks FLORIDA FARMS CORN SOUP 18 MAPLE WOOD SMOKED FAROE BULL AND BEAR BURGER 35 Truffle & Robiola Cheese Sandwich ISLAND SALMON 40 10oz Wagyu Burger, Confit Tomatoes, Truffle Sweet Corn and Bacon Purée, Gourmet Onion, Brioche Bun and Bull & Bear Frites LOBSTER BISQUE 24 Pan Roasted Mushrooms, Lemon Herb Butter Poached Lobster Medallion, Beurre Blanc BEEF SHORT RIB 50 Dry Sherry 16oz Prime Braised on the Bone PAN SEARED SEA BASS M.P. with Syrah Wine Black Venus Rice Risotto, Lightly Sautéed Chilled Tastes Broccolini, Piquillo Pepper and Marcona FILET MIGNON 55 © TRUFFLE DEVILED EGGS 14 Almonds, Soubise Sauce, Finished with 8oz Certified Angus Beef Achote Tuile STEAK FRITES 62 COLOSSAL CHILLED GULF SHRIMP 21 6oz Filet, Cognac Peppercorn Sauce, Cocktail Sauce, Lemon Thyme Marinated Pasture Bull & Bear Frites BULL AND BEAR “FRIED CHICKEN” 45 NY SIRLOIN 65 Beginnings Yukon Gold Mash Potato, Gravy 15oz Allen Brothers Prime PASTA EXPLOSION 22 Twenty Eight Days Dry Aged PAN ROASTED COLORADO LAMB 52 Pata Negra de Bellota, Parmigianio Featured Wagyu MP Reggiano Ras Al Hanout Tagine, Beluga Lentils, Jamon Serrano 12oz Chef Selection WAGYU CARPACCIO 24 SPANISH IBERICO CHOP 58 CHATEAUBRIAND FOR TWO 120 Thin Cut Wagyu, Seasonal Fresh Shaved Truffles, Mugolio 18 Month Shaved Double Cut Spanish Iberico Pork Chop, 18oz Certified Black Angus, Potato Pave Parmesan, Reggiano Cheese, Pushed Potato Pave, Veal Demi-glace, Maderira TOMAHAWK FOR TWO 165 Egg Yolk, Served with Fuile De Bric Reduction 38oz Allen Brothers Prime OYSTER ROCKEFELLER 24 VEAL OSCAR 74 Thirty Two Day Dry Aged Peak Season Boutique Oyster, Pernod, 14oz Bone-In, Served with Fresh Lump Crab, Preserved Lemon and ADDITIONS Fresh Spinach, Cheesecrumb Asparagus Spears Lobster Tail 40 PAN SEARED FOIE GRAS 28 Seared Foie Gras 24 Wild Berries, Toasted Brioche, Sides Jumbo Lump Crab 25 Bourbon Caramel Asparagus 12 Fresh Shaved Truffles M.P.
[Show full text]
Trinity Tripod, 1978-03-07
Y COLLEGE LIBRARY RECEIVED MAR 7 1378 THE TRINITY Issue 19 TRIPOD March 7,1978 SGA Presents Petition by Barbara Grossman More than 860 students have government does not object to the SGA members communicate with signed an SGA petition calling for fact that classes were held over their constituents. better communication between Open Period, or that a new dor- For this reason, members were administration and students. The mitory is being built on South asked to go door-to-door to get petition drive was prompted not Campus. signatures. Many who initially only by the recent Open Period Rather, the government objects refused to sign were convinced of controversy, but by other ad- to the way in which these decisions the need for protest after talking to ministrative actions which, in the were made. No students were their representatives. eyes of SGA, showed a lack of consulted by the administration in One freshman with whom Price concern for student needs. making either decision. In the case had an especially long, discussion Apathy was not a major of South Campus, students were explained later, in a phone in- problem in collecting signatures, not informed that they would be terview, that her main objection nor was there much opposition to living on a construction site until had been to the petition's wording. the intent of the petition. Most they arrived back at school in Her first impression was that SGA students who refused to sign ob- September. was protesting the holding of jected to the wording of the In the case of Open Period, classes.
[Show full text]
Eco-Friendly Don’T Forget to 8 Windows Catering Company Is a Certified Green Restaurant®
weddings going weddings by windows Eco-friendly don’t forget to 8 Windows Catering Company is a Certified Green Restaurant®. The Green Restaurant Association is a nationally-recognized, non-profit organization that has set industry standards Breathe for restaurants and caterers to become more environmentally responsible. 8 Yes, breathe. Here at Windows Catering Company, we know that planning your dream Windows was evaluated on the following environmental categories: wedding can seem quite overwhelming, but it doesn’t have to be. It just takes a planning partner • Water Efficiency who will listen carefully and ensure that your distinct vision is reflected in every detail. Whether • Waste Reduction your ideal affair is an opulent seated dinner or a coastal buffet served al fresco, we will do all the work to make it your personal expression. • Recycling • Sustainable building materials 8 We will guide you through the entire planning process from selecting an event site, to renting • Sustainable food equipment, choosing decorations and floral arrangements to designing the perfect menu. • Disposable products 8 If you are already working with a wedding planning company, we will work together with • Chemical and pollution reduction them to ensure all the details are taken care of. 8 In addition to being a GRA-certified “green” caterer, we are committed to supporting local Welcomepurveyors seasonally, for our fruits, vegetables and proteins. A few of our sources for high-quality, environmentally-friendly ingredients include: outstanding • Arnold Farms Cuisine • Cole Berry Farms • Ayershire Farms 8 We treat cuisine as an art form, with your taste as a key ingredient. Perhaps that translates into a rehearsal dinner of an Asian-themed fare reminiscent of your first date, or a jazz cocktail hour • Leone Produce that hits a high note with a raw bar of fresh, local seafood.
[Show full text]
Crowne Plaza Detroit Downtown Riverfront Hotel Two Washington
Crowne Plaza Detroit Downtown Riverfront Hotel ● Two Washington Blvd, Detroit, MI 48226 ● 313.965.0200 Food, Beverage & All Other Charges are Subject to a 20% Service Charge and 6% Sales Tax Plated Breakfast All American $15 Scrambled Eggs, Choice of Bacon or Sausage & Breakfast Potato Healthy Start $15 Scrambled Eggs, Turkey Sausage & Cup of Fresh Fruit French Toast $15 Challah French Toast with Fresh Fruit Center Served with Warm Maple Syrup Vegetarian Quiche $17 Chef Seasonal Selection of Fresh Vegetables served with Sun-Dried Tomato Aioli Executive Breakfast $24 Scrambled Eggs with Fresh Roasted Peppers and Onions, Petite NY Strip Steak & Breakfast Potato Breakfast Buffet Continental Breakfast Buffet $18 Chilled Juices, Seasonal Selection of Freshly Sliced Fruits, Bagels & Cream Cheese, Variety of Freshly Baked Breakfast Breads and Pastries, Butter, Honey & Fruit Preserves Smart Start Buffet $22 Chilled Juices, Seasonal Selection of Freshly Sliced Fruits, Yogurt Parfait with Granola, Egg White Breakfast Burrito with Fresh Peppers, Salsa & Fresh Baked Low Fat Muffins The Jefferson Buffet $25 (Minimum 25 People) Chilled Juices, Seasonal Selection of Freshly Sliced Fruits, Assorted Cold Cereals, Bagels & Cream Cheese, Scrambled Eggs, French Toast with Wild Berry Jam, Breakfast Sausage, Apple Wood Smoked Bacon, Breakfast Potatoes, Variety of Freshly Baked Breakfast Breads and Pastries, Butter, Honey & Fruit Preserves All breakfast selections are priced per person and are served with Starbucks Coffee (Regular and Decaffeinated) and Assorted
[Show full text]
Spring Flower Decorating Trends
May 2010 | www.fdlreporter.com 1 Theo’s restaurant uses Bike race coming Upcoming events in local produce to create to Downtown Downtown Fond du Lac the freshest dishes Fond du Lac Spring flower decorating trends Dorothy Bliskey | Special to The Reporter As tulips, daffodils, lilacs and flowering trees centerpieces appear to have been plucked from burst with spring color across the Fond du Lac the outdoors. landscape, Patrick Creed, owner of Botanicals Floral Studio, 33 S. Main St., indicates spring Voted “Best Florist” by the Reporter’s Readers decorating trends are simplistic and natural- Choice Awards for the past two years, Botanicals looking. prides itself on its selection of contemporary, trendy, unique giftware and art — pieces that “Colors we are seeing for spring decorating are accentuate its wide variety of fresh flowers and earth tones — variations of yellow, orange, tan plants for any occasion. and brown,” he said. “Gardening is huge, and people are spending more time at home. The Real flowers for adding beauty outdoors include trend is to bring the outdoors inside in a natural, English Garden hanging baskets and premium simple way.” geraniums. Hot items for spring arrangements are vases Giftware lines include works by local artists filled with realistic-looking artificial grasses and — such as crocheted crystal bracelets and blooming apple blossom branches that mirror necklaces, toe and ankle bracelets by Marie the real thing. “It makes a simple and very McAllister; contemporary paintings by Steven natural looking display,” Creed said. Plout and his wife Jean Meyer (who works for Tracy Porter); and pottery by Sandy Vahlsing.
[Show full text]
Download Wedding Brochure
WEDDINGS BY WINDOWS weddings by windows Dreams Come True... Windows Catering Company is your planning partner who will carefully listen and ensure that your distinct vision is refl ected in every detail. We will guide you through the entire planning process from selecting an event site, designing the perfect menu and tablescape to managing your timeline, choosing decorations and fl oral arrangements. Our award-winning culinary masters will work with you to create original menus that tickle your taste buds and honor your most treasured traditions. The sample menus included in this brochure are mere starting points. We encourage you to dream with us. Windows Catering Company is a Certifi ed Green Restaurant®. The Green Restaurant Association is a nationally-recognized, non-profi t organization that has set industry standards for restaurants and caterers to become more environmentally responsible. plated spring/summer Passed Hors D’oeuvres Lobster, Mango and Avocado Tower Maine lobster on small skewers with mango and avocado, with honey lime vinaigrette Kumamoto Oysters glazed with horseradish vinaigrette, topped with apple caviar and heirloom apple slaw Parisian Beef Tartare beef tenderloin on toasted pita rounds with white truffle oil Jerk Chicken Roulade jerk spiced chicken roulade on plantain chips with yellow pepper pineapple salsa Sweet Basil Beignet crispy, warm Fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce First Course Summer Corn Chowder with Scallops bacon-wrapped Diver scallops served over sweet
[Show full text]
Anita Dee Menus
123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012 123456789012345678901234567890121234567890123456789012345678901212345678901234567890123456789012123456789012345678901234567890121234567890123456789012
[Show full text]