Dinner Dessert

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DINNER SNAP PEAS ............. 7 spring onion, saffron butter, horseradish WHITE ASPARAGUS .......... 8 walnut purée, mint, persian lime CROSTINI .............. 8 green tomato, lardo, rosemary WHITE GRAPEFRUIT .......... 9 black radish, yogurt, walnut STRACCIATELLA ........... 9 green strawberries, sorrel juice, pine nuts HAM BOARD . 9 serrano, spain side of bread. 1.50 BREAD & DIP ............ 9 ricotta LITTLE GEMS ........... 11 seeds, sprouted lentils, radish, buttermilk LAMB RICE ............ 14 nettles, almond, spring onion, olives FLUKE CRUDO ........... 14 ramps, chili flakes AÏOLI COMPLET .......... 23 breakfast radish, little gem, roasted carrot, confit potatoes, aspargus WHOLE ROASTED TROUT ....... 25 oregano, lemon, almond butter DESSERT OLIVE OIL CAKE .......... 6 lemon cream CHOCOLATE GANACHE ......... 6 buckwheat cookie POT DE CRÈME. 7 cider syrup, maldon salt ALMOND UPSIDE-DOWN CAKE ...... 7 strawberry, almond cream COCKTAILS MOTHER’S LITTLE HELPER ...... 10 byrrh, meletti amaro, tonic HEART SHAPED BOX ......... 11 mezcal, fernet, lemon, cinnamon, mole bitters 4’33” .............. 12 rye, cocchi torino, mastiha, peychaud’s bitters NEVER BEEN TO SPAIN ....... 12 armagnac blanc, grappa, lemon, roselle syrup, el massaya arak MOONAGE DAYDREAM ......... 13 scotch, yuzu, white tea, angostura SUNNY AFTERNOON ......... 13 rum, lime, banane du bresil, palo cortado sherry, toccasana negro ON TAP GETTIN’ UP. 13 applejack, bitter, varnelli moka BEER HALF|FULL BARRIER ICCULUS KOLSCH ..... 5 | 8 Queens, NY (5.1%) OTHER HALF WEST COAST IPA. 5 | 8 Brooklyn, NY (7.1%) KENT FALLS, FARMERS TABLE TART SAISON ............ 8 Kent, CT (3.8%) FINBACK, TROPICAL NIGHTZ ALE. 9 Queens, NY (5.0%) BARRIER RIPRAP, BALTIC PORTER ... 8 Queens, NY (8.1%) CIDER SLYBORO HIDDEN STAR ....... 10 APÉRITIF SUZE SAVEUR D’AUTREFOIS ..... 10 BYRRH QUINQUINA .......... 9 BONAL GENTIANE-QUINA. 8 SALERS GENTIANE APERTIF ...... 8 PASQUET MARIE FRAMBOISE ..... 10 UNCOUTH APPLE MINT VERMOUTH ... 15 UNCOUTH RHUBARB VERMOUTH ..... 15 MELETTI BITTER. 8 RANSOM DRY VERMOUTH ........ 9 RANSOM SWEET VERMOUTH ...... 11 CONTRATTO BIANCO VERMOUTH .... 9 DIGESTIF DOLIN GENEPY DES ALPS ...... 10 MELETTI AMARO ........... 8 CONTRATTO FERNET ......... 11 LETHERBEE FERNET ......... 13 TEMPUS FUGIT FERNET ANGELICA. 15 VARNELLI MOKA .......... 10 TOCCASANA NEGRO ......... 10 EL MASSAYA ARAK .......... 9 LA MUSE VERTE ABSINTHE ...... 20 RAY FERNANDO PX SHERRY ....... 9 MICHELBERGER “MOUNTAIN” ..... 13 MICHELBERGER “FOREST” ...... 13 CAZOTTES FOLLE NOIRE. 14 CAZOTTES CÉDRAT ......... 14 CAZOTTES ELDERFLOWER. 14 CAZOTTES GOUTTE DE PRUNELART. 14 CAZOTTES 72 TOMATOES. 14 COFFEE ESPRESSO .............. 2 CAPPUCCINO. 3 CAFFE CORRETTO. 8 grappa, espresso LIQUOR CLEAR SPIRITS INDUSTRY CITY VODKA ....... 11 LETHERBEE GIN .......... 10 HAYMAN’S ROYAL DOCK GIN ..... 10 LAS HORMIGAS MEZCAL ....... 11 ARETTE BLANCO TEQUILA ...... 10 RHUM JM 100 PROOF ........ 11 AGED SPIRITS JAMES E PEPPER 1776 RYE ..... 11 HIGH WEST PRAIRIE BOURBON .... 11 WATHAN’S SINGLE BARREL BOURBON .. 12 CYRUS NOBLE BOURBON ....... 11 NEW ENGLAND GUNPOWDER RYE .... 14 CHAIRMAN’S RESERVE AMBER RUM. 9 SMITH & CROSS RUM ........ 10 BLACKWELL RUM ........... 9 BLACK BOTTLE BLENDED SCOTCH ... 10 HANS REISETBAUER 7YR WHISKY ... 20 ARMORIK BRETON SINGLE MALT. 13 LAIRD’S BONDED APPLEJACK ...... 9 LUSTAU SOLERA RESERVA BRANDY. 9 GRATEUD 5YR COGNAC ........ 17 PAUL BEAU HORS D’AGE. 28 ROGER GROULT CALVADOS PAYS D’AGE . 12.

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Les Apéritifs-Première Bac Pro CSR
Technologie restaurant-Les apéritifs-première bac pro CSR Les apéritifs C1-3.1 Valoriser les produits Citer et expliquer les principales étapes de l'élaboration des apéritifs. Objectifs : Identifier les apéritifs et préciser leurs origines et principales caractéristiques. Vous êtes embauché en tant que commis de salle au Bar Brasserie les Flots Bleus à Pyla sur mer. L'apéritif est l'occasion de découvrir ou re-découvrir une multitude de produits, parfois délaissés. La spécialité du bar est de proposer à sa clientèle un large choix d’apéritifs classiques. Une expérience professionnelle au sein de cet établissement réputé, vous permettra d’approfondir vos connaissances en matière d’apéritifs. Activité 1 La carte du bar est riche en boissons apéritives, pour mieux connaitre les produits vous repérez sur la carte document 1, les différentes familles de produits. Vous les soulignez en vert. Document 1 : la carte des apéritifs Carte des Apéritifs À base de vin… 3,00 € Les vermouths 6 cl Les vins doux naturels 6 cl Noilly Prat sec Muscat de frontignan AOC vermouth de Chambéry Dolin rouge Banyuls Cinzano dry, bianco, rosso Muscat de Beaumes de Venise Martini dry, bianco, rosso Les vins de liqueur 6 cl Floc de Gascogne Les quinquinas 6 cl Lillet blanc, rouge ou rosé Pineau des Charentes Dubonnet L’apéritif Bordelais de Podensac à Porto Rozes blanc rouge Saint Raphael base de vin aromatisé de liqueurs, de fruits rouges, d’agrumes et de miel. Taillor’s Vintage Port 1985 Rozes blanc rouge 6 cl À base d’alcool… 3,00 € Les anisés 3 cl Les bitters 6 cl Les gentianes 6 cl Ricard Campari Suze Pernod Martini bitter Avèze Pastis Bardouin Académie de Bordeaux-Bac Pro CSR – C.Guillot 1 Technologie restaurant-Les apéritifs-première bac pro CSR Activité 2 Vous êtes d’ouverture et vous devrez réaliser la mise en place du bar et son réapprovisionnement.
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Sloe Gin Cocktails
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Library-Of-Distilled-Spirits-Beverages.Pdf
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Molinillo 12 Deconstructed Cocktail 15
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COMPUTER PRICE LIST by BRAND CATEGORY Effective: November 4, 2019
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Non-Alcohol Non-Alcohol
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