Beverage Menu

Total Page：16

File Type：pdf, Size：1020Kb

beverage menu wine beer White & cider On Tap Joel Gott Sauvignon Blanc $9/40 Imagery Sauvignon Blanc $11/50 Solace Partly Cloudy $6 Saint M Riesling $8/36 Devils Backbone Vienna Lager $6 Villa Sandi Pinot Grigio $7/30 Founder’s Oatmeal Stout $6 Willakenzie Pinot Grigio $12/54 Guinness $6 Airlie Chardonnay $9/40 Old Bust Head Graffiti House IPA $6 Folie a Deux Chardonnay $13/58 Old Bust Head Vixen Irish Red $6 Wild Hare Hatch Cider $6 Rose & Sparkling Power’s Farm Brewery (Seasonal) $6 Bieler “La Famille” Rosé $8/36 Bottles Cantine Maschio Prosecco $8/36 Ruffino Prosecco Rosé $9/40 Blue Moon Mango Wheat $5 Roederer Estate Brut $—/72 (bottle only) Bud Light $5 Cobbler Mountain Smackin’ Orange Cider $6 Red Corona $5 Dogfish Head 90 Minute IPA $7 Seaglass Pinot Noir $9/40 Dos Equis Amber Lager $6 A to Z Pinot Noir $13/58 Heineken $5 Benziger Merlot $9/40 Leinenkugel’s Grapefruit Shandy $6 Airlie Cabernet Sauvignon $9/40 Michelob Ultra $5 J. Lohr Seven Oaks Cabernet Sauvignon $13/58 Michelob Ultra Pure Gold $5 Dona Paula Malbec $8/36 Miller Lite $5 Terra D Oro Zinfandel $10/46 Old Bust Head English Pale Ale $6 Torres Rioja - Tempranillo $10/46 Port City Porter $6 Shock Top Belgian White $5 Dessert Stella Artois Pilsner $6 Truly Grapefruit Seltzer $6 Sandeman Ruby Port $12/$48 Yuengling Lager $5 Flip for Signature Cocktails beverage menu signature cocktails All just $10. Island of Thought - Bacardi, Malibu, Midori, pineapple juice Fountain of Youth - pineapple vodka, pomegranate liqueur, pineapple & pomegranate juice Dark Chai ‘n’ Stormy - dark chai rum, lime, ginger beer Peachy Blossom - Absolut Peach, St. Germain, Prosecco Cider Bellini - Crown Royal Apple, apple cider, cinnamon, Prosecco Mint Chocolate Chip - crème de menthe, crème de cacao, Godiva, cream Jalapeño Margarita - Tanteo Jalapeño, Cointreau, lime, house-made sour mix (choose classic, strawberry, blackberry, or mango) Spiked Lemonade - Deep Eddy Lemon Vodka, lemonade, simple syrup (choose classic, strawberry, blackberry, or mango) Murdock’s Mojito - Bacardi, Airlie mint, lime, simple syrup, seltzer (choose classic, blackberry, pineapple, or grapefruit) garden cocktails Made with ingredients from the Airlie garden. Also just $10. The Botanical - Ruffino Sparkling Rosé, pomegranate juice, lemon, Airlie rosemary Airlie Garden Sunset - Tito’s, elderflower, lemon, Airlie mint The Blue Heron - Malibu, Blue Curacao, Prosecco, soda water, Airlie mint The Daffodil - Deep Eddy Lemon Vodka, Bacardi, lemon, Airlie lemon balm, Airlie honey syrup Honey Bee - Makers Mark, lemon, Airlie honey syrup Flip for Wine and Beer.

Copy Link

Recommended publications

Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home.
[Show full text]
Water Recipes with Grohe Blue Home We Have Collected the Best Recipes for You and the Whole Family
WATER RECIPES WITH GROHE BLUE HOME WE HAVE COLLECTED THE BEST RECIPES FOR YOU AND THE WHOLE FAMILY ENJOY THESE GREAT, ENERGISING WATER RECIPES WITH GROHE BLUE HOME If you prefer your water Sparkling but not too Sparkling water, alive cool and still, nothing much? More of a medium with bubbles, for pure, could be simpler. sparkling? Coming right up. thirst-quenching heaven. STILL, MEDIUM OR SPARKLING: THE CHOICE IS ALL YOURS How sparkling do you like your water? It’s all a matter of taste. GROHE Blue Home has a simple and intuitive mechanism that lets you carbonate your drinking water at the touch of a button. Deliciously cool, filtered water, just the way you and all your family like it. PINEAPPLE the refreshing energy drink ORANGE Ingredients: ¼ pineapple 3 stalks lemon balm 2 tablespoons lemon juice 1 organic orange Preparation Remove peel and pineapple core, then dice neatly. Halve one orange. Juice one half using a lemon juicer. Slice the other half thinly. Place orange juice, orange slices and pineapple chunks in the GROHE Blue carafe. Rinse three stalks of fresh lemon balm and add with two tablespoons of lemon juice. Fill with 0.75 litres of GROHE Blue still or sparkling mineral water to your taste. Chill for at least 30 minutes and enjoy! APPLE FENNEL a delicious herb-infused cocktail Ingredients: 1 apple 1 teaspoon fennel seeds 2 stalks mint Preparation Rinse and halve one apple. Remove core then slice both halves thinly. Rinse two stalks of mint. Place one teaspoon of fennel seeds, with mint and apple slices, in the GROHE Blue carafe.
[Show full text]
POMEGRANATE Did You Know: Breaking Into a Pomegranate Will Reward You with Hundreds of Tiny Seeds (Called Arils) Surrounded by a Translucent Pith
TRY THIS: POMEGRANATE Did you know: breaking into a pomegranate will reward you with hundreds of tiny seeds (called arils) surrounded by a translucent pith. The arils are sweet and juice-packed with a white crunchy seed inside. Most people eat the whole aril, including the fiber-rich seed, but you can also spit the seed out. Pomegranates are an excellent source of fiber, vitamin C and K, also packing in a good source of potassium, folate, and copper. Give them a try- they are easy to use and their taste won’t disappoint. How to: Pick it: Choose pomegranates that are plump, round, heavy for their size, and have a glossy, deep red skin. Store it: Store it in a cool dry cupboard to stay fresh for several weeks or in your fridge for up to 2 months Use it: To free the tiny seeds and avoid spraying yourself with the seed’s juice place a halved or quartered pomegranate in a bowl of water. Once in the water, simply use your fingers to loosen the red seeds. The seeds will sink, the white pith floats. Enjoy the seeds by popping a few in your mouth, topping onto salads or yogurt, or trying one of the recipes below! When it’s in season: August to January POMEGRANATE CHICKEN SALAD POMEGRANATE SALSA Servings: 6 Servings: about 10 Ingredients: Ingredients: 1 c. canned pineapple tidbits, drained, juice reserved 1 ¾ c. pomegranate seeds (from 2 pomegranates) 3 c. cooked chicken, diced 1/3 c. 100% pomegranate juice ½ c. diced celery Juice of 1 lime 1 c.
[Show full text]
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
[Show full text]
Design and Development of Medicated Jelly As Preventative Measure for Cancer
SHAILAJA DOMBE et al /J. Pharm. Sci. & Res. Vol. 11(6), 2019, 2475-2478 Design and development of medicated jelly as preventative measure for cancer. SHAILAJA DOMBE 1*, PRAJAKTA KIRAVE 2. 1*, 2 Department of Pharmaceutics, Arvind Gavali College of Pharmacy, Satara. Abstract Recently cancer is measure cause leading to death, So Herbal formulations always have been attracted considerable attention because of their good activity and comparatively lesser or nil side effect with drug. Herbal formulation of Brassica juncea along with natural pomegranate syrup and carrageen as natural gelling agent was prepared. The prepared Oral medicated jellies have significant advantages of both solid and liquid dosage forms which were prepared by simple method using extract of Brassica juncea powder and pomegranate syrup. For all formulations, physical appearance, stickiness, pH, viscosity and In-vitro dissolution studies were assessed. The physical examination of the all batches was giving the potential results but, the optimized Batch B jelly gives best result as compared to other batch. From above result, it was concluded that the optimized medicated jelly having 97.17% dissolution rate showed significant anticancer and Neutraceuticals activities and hence will be safe and effective than allopathic medications. Keywords: Brassica juncea, Pomegranate, Carageenan, Medicated jelly, Neutraceuticals. INTRODUCTION: phytochemical to inhibit the growth of cancer cells. They Herbal formulations always have attracted considerable are containing several medicinal properties like anti- attention because of their good activity and comparatively oxidants, anti-inflammatory, anti-bacterial, analgesic and lesser or nil side effects with drugs. Herbal formulation of cardio protective.[2,3,4] The formulation is the totally herbal medicated jelly is prepared using natural ingredients due to use of natural pomegranate syrup which also having anti-cancer activity for pediatric purpose.
[Show full text]
Five Flavor Profiles Fennel Salad with Feta, Pomegranate Seeds, and Sumac *
John Shaver JCC Winter Camp 2015 Cooking Together Today we learned how to balance flavors. We identified five distinct flavor profiles and discussed how they work together to create a delicious dish. Five Flavor Profiles FAT - Creamy, rich and luscious. Soft and silky on the tongue. Mellow and satisfying. - Ex. butter, olive oil, veg. oil, lard, cheese, nuts and seeds, avocados ACID - Sour, tart, and zesty. Sharp on the tongue. Perky and refreshing. - Ex. citrus fruits: lemon, lime, grapefruit; vinegars; cranberries; tomatoes SWEET - Sugary. Very pleasant on the tongue. Soothing and indulgent. - Ex. sugar; honey; fruits: pomegranates, strawberries, figs, bananas, apples AROMATICS - Impart character and quality of flavor. Provides the spirit and style of the dish. - Ex. herbs: parsley, cilantro, tarragon, basil, dill, thyme, bay leaf, rosemary, mint spices: pepper, cumin, coriander, cardamom, chilies, paprika, sumac vegetables: garlic, onions, carrots, celery, fennel, parsnips, asparagus SALT - Briny, earthy, pungent. Stinging on the tongue. Alluring and provocative. - Accentuates and focuses flavor. - Ex. sea salt, Kosher salt, Fleur de Sel, rock salt, Celtic sea salt, table salt Fennel salad with feta, pomegranate seeds, and sumac * We tasted each ingredient individually and discovered how they fit into the five flavor profiles. Fat: Lebanese extra virgin olive oil, Greek sheep’s milk feta cheese Acid: lemon juice Sweet: pomegranate seeds Aromatics: tarragon leaves, flat-leaf parsley, sumac, freshly ground black pepper Salt: Kosher salt Serves 4-6 For the dressing: 2-4 tbsp olive oil 1-2 tbsp lemon juice 1 tbsp sumac, start with half and add more to taste 4-6 tbsp tarragon leaves, whole 2-3 tbsp coarsely chopped flat-leaf parsley Salt, start with 1-2 teaspoons salt and add more to taste Freshly ground pepper, a twist or two 1.
[Show full text]
In Pomegranates – J
OPTIONS OPTIONS méditerranéennes méditerranéennes II International Symposium SERIES A: Mediterranean Seminars 2012 – Number 103 CIHEAM on the Pomegranate II International Symposium Edited by: P. Melgarejo, D. Valero on the Pomegranate Edited by: P. Melgarejo, D. Valero These Proceedings include 63 scientific papers presented at the II International Symposium on the Pomegranate, held in Madrid (Spain) from 19 to 21 October 2011. Production and commerce of pomegranate and its derived products have experienced significant growth everywhere in the world. Progress has been made in cultivation techniques and some traditional problems have been solved, although new problems such as Xanthomonas axonopodis attacks constitute a present threat. New public and private institutions in different countries are working to improve the on the Pomegranate production and quality of the pomegranate, and new varieties are being commercialized. The cultivar is a determining factor in issues related to nutritional composition and bioactive compounds with II International Symposium antioxidant activity. At the same time, significant advances in postharvest technologies have been made in the past years, specially focused on the use of technologies with natural compounds of great efficiency in maintaining OPTIONS OPTIONS méditerranéennes the quality and safety of pomegranate fruit during prolonged storage periods. méditerranéennes Special importance is attached to the advance in the industrialization processes through the technologies for processing ready-to-eat arils. In the past years, new protocols for quality evaluation using sensory analysis have been developed. With respect to the relationship between pomegranate and health, recent clinical studies report that pomegranate juice or extract can reduce the progression of prostate cancer, although more studies are needed to confirm these experimental results.
[Show full text]
POMEGRANATE GREENS Makes 3-4 Servings | 30 Minutes
POMEGRANATE GREENS Makes 3-4 servings | 30 minutes 2 large or 3 small bunches of greens (kale, collards, Swiss chard, dandelion, carrot or mustard greens) 3-4 tablespoons olive oil 1 teaspoon cumin seeds 1 tablespoon minced garlic 1 serrano pepper, thinly sliced 2-3 stalks green onions, thinly sliced 1 teaspoon ground cinnamon 1 cup pomegranate juice 1 tablespoon ginger purée 1½ teaspoons salt Pomegranate seeds for garnish instructions 1. Using a sharp knife, remove the center stems of the leaves, especially in the case of kale, dandelion, mustard or collard greens. Discard the bottom inch or two if it appears inedible. Thinly slice the remaining stems. Set these aside. Tear the leaves into smaller pieces and set aside separately. 2. In a large frying pan or wok, heat up the olive oil and when it the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle; and within 3-4 seconds, add the garlic, green onion, serrano, green onion and sliced stems of the greens. 3. Cook this mixture covered on low heat, stirring frequently for 3-4 minutes, then add the cinnamon, pomegranate juice, ginger and salt. Continue cooking until the mixture is dark green and reduced in size — there should be no visible liquid. This may take up to 10-12 minutes. " 4. Add the torn leaves from the remaining greens, cover the wok and within 1-2 minutes turn the heat off. The leaves should remain bright green in color. Serve topped with pomegranate seeds. notes & variations • The cumin pop is the most important step in this recipe — if the oil is too hot, the cumin seeds will turn a dark brown or black.
[Show full text]
Etezadi Garden Weblist
Etezadi Garden BOTANICAL NAME COMMON NAME AREA Hibiscus syriacus ROSE OF SHARON Front Yard - N Wishon Lagerstroemia CRAPE MYRTLE Front Yard - N Wishon Nerium oleander OLEANDER Front Yard - N Wishon Vitex agnus-castus CHASTE TREE Front Yard - N Wishon Apricot (Prunus armeniaca) 'Blenheim' BLENHEIM APRICOT Front Yard - N Cedrus deodara DEODAR CEDAR Front Yard - N Centranthus ruber 'Coccineus' JUPITER'S BEARD or RED VALERIAN 'COCCINEUS' Front Yard - N Cherry (Prunus avium) SWEET CHERRY Front Yard - N Cherry (Prunus cerasus) SOUR CHERRY Front Yard - N Cotoneaster salicifolius WILLOWLEAF COTONEASTER Front Yard - N Hymenocallis PERUVIAN DAFFODIL or BASKET FLOWER Front Yard - N Leucanthemum x superbum SHASTA DAISY Front Yard - N Pittosporum tobira JAPANESE MOCK ORANGE or TOBIRA Front Yard - N Plum (Prunus) PLUM Front Yard - N Pomegranate (Punica granatum) ‘Eight- Ball’ BLACK or EIGHT-BALL POMEGRANATE Front Yard - N Pomegranate (Punica granatum) ‘Eight-Ball' BLACK or EIGHT-BALL POMEGRANATE Front Yard - N Pomegranate (Punica granatum) ‘Nana’ DWARF POMEGRANATE Front Yard - N Pomegranate (Punica granatum) ‘Wonderful' POMEGRANATE ‘WONDERFUL’ Front Yard - N Rosa ROSE Front Yard - N Rosa (Floribunda) ‘Iceberg’ ROSE ICEBERG Front Yard - N Rosa (Polyantha) ‘China Doll’ ROSE ‘CHINA DOLL’ Front Yard - N Vinca major BIGLEAF PERIWINKLE Front Yard - N Acer saccharinum SILVER MAPLE Front Yard-Center Cedrus deodara DEODAR CEDAR Front Yard - Center Centranthus ruber 'Coccineus' JUPITER'S BEARD or RED VALERIAN 'COCCINEUS' Front Yard-Center Chaenomeles japonica
[Show full text]
Barley Risotto with Pomegranate and Fennel.Pub
Barley Risotto with Pomegranate Ingredients: 1 small fennel bulb, cored and finely diced, plus 1 tbsp. chopped fronds ½ cup pearl barley or short-grain brown rice 1 small carrot, finely chopped 1 shallot, finely chopped 1 clove garlic, minced 2 cups low sodium vegetable broth ¾ cup water, divided 1 ½ tbsp. dry white wine, non-alcoholic 1 cup frozen French-cut green beans 1 tbsp. grated Parmesan cheese 2 tsp. freshly grated lemon zest ¼ tsp. freshly ground pepper ½ cup pomegranate seeds 4 acorn squash, split and steamed Directions: 1. Coat a 4-quart or larger slow cooker with cooking spray. 2. Add diced fennel, barley, carrot, shallot and garlic into slow cooker. 3. Add broth, water and non-alcoholic wine and stir to combine. 4. Cover and cook until the barley is tender, but pleasantly chewy, and the liquid is thick and creamy, 2 ½ hours on low. 5. Preheat oven to 375 degrees. 6. Cut acorn squash in half. Remove seeds with spoon. In a 9x13 baking dish add ¼ inch of water. 7. Place squash inside down and bake for 30 minutes or until ten- der. 8. Remove from oven and hold warm. Shortly before serving, cook green beans according to package instructions and drain. 9. Turn off the slow cooker. Stir the green beans, Parmesan, lem- on zest and pepper into the risotto. 10. If it seems dry, add some warm water and stir into the risotto. Serve sprinkled with the chopped fennel fronds and pomegran- ate seeds. Fill each split acorn and serve. For more information contact The Living Whole Employee Wellness Program at (909) 651-4007 or email [email protected].
[Show full text]
Pomegranate Chicken Salad
Brought to you by your Topeka Hy-Vee Dietitian: Amber Groeling, RD, LD email: [email protected] Research shows pomegranates may Top source of lutein for eye health. slow the hardening of the arteries Loaded with Vitamin A, a powerful antioxidant, one and may prevent against cancer, serving contains 215% DV! specifically prostate cancer. Winter squash does contain about 90% starch, but Some studies show pomegranates not all starch is equal – they type in squash may have may lower bad LDL cholesterol and anti-inflammatory and insulin regulating effects! blood pressure Contains many B vitamins for energy 1 cup of arils contains 70 calories One cup provides 6 grams of fiber and only 75 and 4 grams of fiber! calories! (on average between the varieties) Pomegranate Chicken Salad This make-ahead salad is a great way to care for yourself during this busy holiday season. Pack a lunch while shopping or running errands and enjoy the pleasant crunch and sweet/tart flavor pomegranate adds to the salad. All you need: 3 cups diced cooked chicken 1 cup diced celery 1 cup diced red apple 2/3 cup pomegranate arils ½ cup chopped walnuts ½ cup Hy-Vee light mayonnaise ½ cup plain Hy-Vee Greek yogurt 1 Tbsp vinegar – I used White Balsamic Raspberry, but any would work All you do: 1. In a medium bowl, toss the chicken, celery, apple, pomegranate seeds and walnuts. 2. In a separate bowl, combine mayonnaise, yogurt and vinegar. Mix the dressing into the chicken mixture. Enjoy on whole-grain crackers, lettuce leaves or a whole-grain wrap.
[Show full text]
The Pomegranate: a New Look at the Fruit of Paradise
The Pomegranate: A New Look at the Fruit of Paradise Ed Stover1 USDA/ARS, National Clonal Germplasm Repository, One Shields Avenue, University of California, Davis, CA 95616 Eric W. Mercure Paramount Farming Company, Bakersﬁeld, CA Additional index words. antioxidant, heterostyly, Punica granatum In this paper, a broad overview is pro- HISTORY OF CULTIVATION are reported to originate as ‘‘fruit of para- vided for the fruit known as the pomegranate dise,’’ which provides abundant demonstra- (Punica granatum). The pomegranate has a The pomegranate is widely considered tion of its appreciation in these cultures. In deep association with the cultures of the native in the region from Iran to northern India startling contrast, it was considered by the Mediterranean region and Near East, where (e.g., Morton, 1987), with apparently wild Greeks to be the ‘‘fruit of the dead’’ and it is savored as a delicacy and is an important plants in many forests of these areas. Others provided sustenance to the residents of Hades dietary component, revered in symbolism, (e.g., Mars, 2000) suggest that it is native to (Lansky et al., 2000). These two considera- and greatly appreciated for its medicinal the smaller area of Iran and vicinity, and was tions may demonstrate the amazing breadth properties. It is strange that a horticultural spread by human movement to a much broader of the pomegranate’s potential consumer icon of such importance has been largely area in prehistory. In India, the fruits of the base. The fruit’s unique ﬂavors, with sweet- relegated to an ornamental role in the United wild pomegranate have thicker rinds and ness often counterbalanced by acidity, makes States and much of Europe.
[Show full text]