Starters from the Garden Mains Hand Helds

Total Page：16

File Type：pdf, Size：1020Kb

Starters from the Garden Mains Hand Helds

STARTERS Beef Trio Crispy Calamari Shredded Brisket Sliders with grilled Red Onion & Tossed in Mango Vinaigrette, drizzled Horseradish Aioli, Tomato Apple Jam, with Lime Chili Aioli … 12 Whole Grain Crème...14 Fried Green Maters Blue Point Oysters Goat Cheese crumble, Candied Pork Belly, Chilled, accompanied by Cocktail & drizzled with Chef John’s Hot Sauce...10 Mignotte Sauces...18 Shrimp Ceviche Crab Cakes Tomato Cocktail, Onion, Cilantro, Avocado, Bathing in Whole Grain Beurre Blanc …14 Tortilla chips … 11 Truffled Asiago Frites Hand-cut Truffled Asiago French Fries...8 FROM THE GARDEN Add Chicken, Grilled or Fried….5 Shrimp, Grilled or Fried...6 Scallops…12 The Esmeralda House The Wedge Cucumbers, Tomatoes, Red Onion, Asiago Shred, Iceberg, Grape Tomatoes, Blue Cheese crumbles, Croutons & House Vinaigrette …10 Candied Pork Belly, & Blue Cheese Dressing…12 HAND HELDS Substitute Truffled Asiago tossed Fries...2 Brisket Short Rib Burger Grilled Chicken Sandwich Half-pound, Short Rib Cheddar Bacon Burger on a Grilled chicken, Cheddar, lettuce, tomato and onion on a house made toasted bun with hand-cut French Fries...16 toasted bun with hand-cut French Fries...13 Blackened Trout Sandwich Blackened 6oz filet, drizzled with zesty Lime Chili Aioli atop house made toasted bun with hand-cut French Fries...18 MAINS Bacon Wrapped Scallops Filet Mignon Flame Grilled, Onion Straws Brown Sugar-Bourbon glaze with Yukon Gold Garlic Mashed … 36 Rice Pilaf … 28 Make some waves with Shrimp…6 or Scallops …12 Bone-In Chop Tempura Trout Marinated Kurobuta Chop, Peach-Shallot Ragout, Lightly Battered, Cucumber- Carrot Slaw, Yukon Gold Garlic Mashed …32 Rice Pilaf… 29 Roasted Half Chicken Kiwi, Strawberry, Mango BBQ sauce, Rice Pilaf ...27 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. The Esmeralda Inn & Restaurant 910 Main Street Chimney Rock, NC 28720 www.TheEsmeralda.com 828.625.2999 Lodging / Banquets / Parties / Catering .

Copy Link

Recommended publications

Craft Cocktail Classic Cocktail Non-Alcoholic
CAMPFIRE SERENADE Hard Truth Gin, St. George Spiced Pear Liqueur, simple syrup, lemon juice, Gosling’s ginger beer, cinnamon sugar rim 12 MOLLY’S LANE GIMLET Hard Truth Vodka, St-Germain, lime juice, fresh basil, cucumber 10 CRIMSON SOUR Hard Truth Cinnamon Vodka, St. George Spiced Pear Liqueur, honey syrup, lemon, cranberry juice 11 BAHAMA CHAMA Hard Truth Rum, Malibu coconut rum, orange juice, pineapple juice, grenadine 10 SIDE TRAIL CRAFT COCKTAIL Hard Truth Gin, limoncello, Aperol, rosemary 10 LOST IN THE WOODS Hard Truth Vodka, limoncello, lemonade, sour mix, Sprite, soda water 10 BROWN COUNTY SUNSET Hard Truth Vodka, Midori muskmelon liqueur, orange juice, blue curaçao, Sprite, sour mix 10 STRAWBERRY BASIL DAIQUIRI Hard Truth Rum, fresh strawberry, basil simple syrup, lime juice 10 BACON BLOODY MARY Hard Truth Vodka, Zing-Zang, cherrywood smoked bacon, queen olive, pepperoncini, tomato, celery, cocktail onion, bacon salt rim 8 THE AVIATOR Hard Truth Gin, crème de violette, lemon juice, Luxardo cherry 12 MARGARITA Rancho Alegre blanco, triple sec, lime juice 8 Premium Suerte Blanco 10 | Ultra COA de Jima Resposado 12 MOSCOW MULE Hard Truth Vodka, lime juice, ginger beer 10 Get the drink and keep the copper mug 21 MARTINI CLASSIC COCKTAIL Your choice of Hard Truth Gin or Vodka, shaken or stirred, sweet, dry, or dirty 12 THE DEAD RABBIT TIPPERARY Jameson, sweet vermouth, green chartreuse, Angostura orange bitters, simple syrup 13 MAPLE BACON OLD FASHIONED Knob Creek Rye, maple simple syrup, Angostura bitters, Angostura orange bitters, cherrywood bacon 13 SAZERAC Knob Creek Rye, absinthe, Angostura bitters 13 DESIGNATED DRIVER Fresh mint, cane sugar, lime juice, soda water 6 STRAWBERRY TART DAIQUIRI Strawberry puree, orange juice, lime juice, lemonade 7 VIRGIN BLOODY MARY Zing-Zang bloody mary mix, soda, cherrywood smoked bacon, queen olive, pepperoncini, grape tomato, celery, cocktail onion, bacon salt rim 7 Coke, Diet Coke, Sprite, Lemonade, Iced Tea 2.95 Craft Rootbeer 3.50 ea NON-ALCOHOLIC Whole Milk 3.25 Coffee regular and decaf 3.25.
[Show full text]
Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof
Sunday, June 3 Opening 15.00-18.00 Registration 18.00-18.50 Opening Lecture Prof. Giovanni Dugo – University of Messina “Comprehensive two -dimensional chromatography in lipid analysis: an overview” 18.50-19.40 Plenary Prof. Daniele Piomelli – University of California, Irvine USA “A role for oleoylethanolamide (OEA) in the regulation of fat-induced satiety” 20.30 Welcome Cocktail Party Monday, June 4 Food Quality and Functional Foods 9.00-9.40 Plenary Prof. Rosangela Marchelli - University of Parma “Foods and Health Claims” 9.40-10.40 Oral Communications - Antonio Serna - AB SCIEX “The detection of allergens in food matrices by LC-MS/MS” - Gianni Galaverna – University of Parma “Masked mycotoxins in durum wheat: occurrence, significance and metabolic fate” - Alessandra Amoroso – University of Pavia “The influence of in vitro simulated digestion process on α-dicarbonyl compound citotoxycity” - Giorgia Sarais – University of Cagliari “Lipidomic approach to the analysis of goat and cow yogurts” 10.40-11.10 Coffee Break 11.10-13.00 Oral Communications - Stefania Corti – Velp Scientifica “Application of the Oxitest® method to evaluate the Oxidation stability of vegetable oils at different working temperatures under accelerated conditions” - Eleonora Mazzucco – University of Piemonte Orientale “Authentication and traceability study on truffles from Piedmont” - Laura Siracusa – CNR Catania “Flavonol content and agronomical traits as a tool for the characterization of "Cipolla di Giarratana", a traditional onion landrace cultivated in Sicily”
[Show full text]
Breakfast Menu
Lime & Chili BREAKFAST MENU VARU BY ATMOSPHERE BREAKFAST MENU FRESH JUICE HONEY Watermelon Acacia Orange Natural Honey Comb Melon Cucumber YOGHURT & SMOOTHIE CEREALS Plain Yoghurt Corn Flakes Mango Yogurt Muesli Blueberry Yogurt Wheat Flakes Banana Smoothie Honey Loops CHEESE AND CONDIMENTS MILK Orange Cheddar Skim Milk Gouda Full Cream Milk Camembert Soya Milk Edam SEEDS BOOSTER Pumpkin Seed, Sesame Bircher Muesli Lime & Chili Sunflower Seeds Granola Bars Flaxseeds WHOLE FRUITS NUTS Green Apple Apricot Red Apple Prunes Banana Broken Cashew Nuts Orange BAKERY BREAD SECTION LETTUCE Butter Croissant Lollo Rosso Pain Aux Chocolat Romaine Lettuce Custard Danish Green Coral Apple Danish Raisin Muffins CONDIMENTS Orange and Pecan Muffins Black Olive Sugar Donuts Pickled Pearl Onion Multigrain Loaf Gherkin Oats and Raisin Loaf Caper Buds French Baguette Loaf Gluten Free Bread COLD CUTS Banana Bread According to Availability: White Bread Slice Smoked Mackerel Brown Bread Slice Chicken Mortadella Ham FLAVORED BUTTER Salami Napoli Plain Salted Butter Chorizo Herb Butter Dehydrated Olive Butter Roasted Garlic Butter BREAKFAST MENU ACCOMPANIMENTS SAMBAR & CHUTNEYS Tabasco Sauce Sambar, Coconut Chutney, Tomato Hp Sauce Chutney, Mint -Coriander -Apple Mayonnaise Chutney with Mustard Seed, Curry Heinz Ketchup Leaves, Dry Red Chili Dijon Mustard Gari HOT BUFFET Hard Boiled Eggs PICKLES Scrambled Eggs Mango Chutney Baked Beans Garlic Pickle Oats Crispy Bacon DRESSINGS & OLIVE OIL Chicken Sausage Lemon Honey Vinaigrette Pork Sausage Thousand Island Buttermilk
[Show full text]
Specialty Cocktails
Specialty Cocktails Southern Charm 10 Fords Gin Infused with Fruitlab Jasmine, St. Elder, Local Jasmine, Elderflower, Violet, Lavender; Local Earl Grey Tea Simple, Lemon, Fevertree Elderflower Tonic Passion Chile Margarita 11 Milagro Silver Tequila, Combier, Passion Fruit, Jalapeño-Simple Syrup, Lime Juice, Salt Rim Blood Orange Martini 11 Dripping Springs Orange Vodka, Combier, Blood Orange Puree, Cranberry Juice, Sugar Rim Texas Mule 11 Texas Deep Eddy Vodka, Organic Ginger Liqueur, Lime, Agave, Fevertree Ginger Beer, Bitters Barrel-Aged Boulevardier 11 Old Forester Bourbon, Dolin Rouge Vermouth and Campari Infused with House-made Orange Marmalade; Grand Poppy Amaro, Rosewater, Candied Orange Peel Pear Martini 12 Grey Goose Pear Vodka, Liquor 43, Pear Puree, Sweet and Sour The PrizefiGhter 10 TX Whiskey Infused Maple, Muscadine and Cotton Candy Grapes, Gooseberries, Lemon Thyme, Pancetta; Black Walnut Bitters, Dried Prosciutto, Grape Filled Ice Sphere, Harissa The Texas Fiddler 10 Lemon Curd Infused Dripping Springs Vodka, Limoncello: Dried Elderflowers & Berries, Texas Pine, Local Honey, Fevertree Ginger Beer, Charred Pine, Lemon Rock the Casbah 9 Rhubarb and Red Pear Infused Raynal Brandy, Mulled Apple Cider Reduction, Chinese 5 Spice Bitters, Art In the Age Rhubarb, Cana Brava Rum, Bay Leaf, Dried Pear Local 26 10 Aquavit made from 26 Ingredients, Monopolowa Vodka, Cocktail Onion, Herbs, Blue Cheese Stuffed Olive Beetnik 11 Roasted Beet, Pineapple and Ginger Juice, Honey, Lemon, Dolin Rouge, Deep Eddy Vodka, St. Elder, Chartreuse, Candied Ginger, Mexican Marigold Tarragon Winter Break 9 Eggnog, Chai Orgeat, Art In the AGe Snap, Cutty Sark Prohibition, Whipped Cream, Grated Nutmeg, Ginger Snap .
[Show full text]
A 21St Century Science for Global Sustainability
Dimensionality of Chemistry - A 21st Century Science for Global Sustainability Goverdhan Mehta School of Chemistry University of Hyderabad A ‘selfie’ with the chemistry world…… Advances in Chemical Research (ACR2021), Gitam University, April 19, 2021 Contours of presentation • Serenading chemistry - An omnipresent science • The past as present and future – Refreshing chemistry • Glimpsing the horizon – Chemistry as sustainability science • Road ahead – Some key messages A bouquet of chemistry ‘matters’ that matter “Chemistry ought not to be for chemists alone” - Miguel de Unamuno ‘…Life, Universe and Everything’ Chemistry – a source of happiness…. ‘...I feel sorry for people who don’t know anything about chemistry. Chem -Connectome They are missing an important source of happiness....’ - Linus Pauling 1901-1994 S.A. Matlin, G. Mehta, H. Hopf, Chemistry Embraced by All. Science, 2015, 347, 1179 Chemistry is in everything. and everything is in it, it is the basis of life, without it we wouldn't exist. Green tea has ~ 200 chemicals Coffee has ~ 1000 chemicals Wine has >1000 chemicals Light cigarette ~ 4000 chemicals An amazing science of familiar things Tears at breakfast! Chemistry of onion Allilinase H2O flavor Allilin Sulfenic acid LFS Inhibit the enzyme gas Onion uttapam syn-Propanethial-S-oxide Water soluble Biosci. Biotech. Biochem. 2012, 76, 447. An amazing science of familiar things Tears at breakfast! Chemistry of onion Allilinase H2O flavor Allilin Sulfenic acid LFS Inhibit the enzyme gas syn-Propanethial-S-oxide Water soluble Biosci. Biotech. Biochem. 2012, 76, 447. An amazing science of familiar things Chemistry and music Durability and the quality of sound of musical instruments depend heavily on the chemical treatment of the wood and on the varnish blend used in the finishing.
[Show full text]
Small Plates Meat & Cheese Salads Sandwiches
EXECUTIVE CHEF STEPHEN LINDSTROM a fresh ingredient American eatery & bar SMALL PLATES SANDWICHES choice of french fries or house salad SHELLS & PORK BELLY spicy cilantro tomato broth, grilled bread 15 BLUE CHEESE MUSHROOM BURGER SHRIMP COCKTAIL 10 oz house grind, horseradish blue lemongrass, green curry cocktail 13 cheese, beer battered fried onion, rosemary mushroom, whole grain mustard 16 STEAMED BUN chef's choice 3 for 12/ 6 for 18 FRENCH LAMB DIP caramelized onion, gruyere, dijon, au jus 16 PEROGIES potato,cheddar, jalapeno, sausage, cabbage, creme fraiche 13 CHICKEN SANDWICH CRISPY CHICKEN WINGS buttermilk brined, jalapeño honey pickles, choice of Alabama white sauce or Gochujang chili sauce LTO, house-made honey mustard 14 celery, carrot 12 HELLIM & HEIRLOOM FLATBREADS chermoula, olive oil, grilled bread GRILLED CHICKEN & HOUSE (not included in happy hour) 14 MOZZARELLA roasted red pepper, tomato, seasonal PICKLE PLATE herbs, fried garlic 13 house-pickled vegetables 11 CREAMY BRUSSEL GRATIN DUCK SAUSAGE & MUSHROOM bacon, gruyere, crispy shallot 11 crispy garlic, pecorino, herb pesto 14 DELICATA SQUASH AGRODOLCE chili roasted squash seed, caramelized onion, pomegranate arils, rosemary caramel VEGETABLE & RICOTTA 12 rosemary mushroom, roasted tomato, artichoke, arugula salad, ricotta, pesto, fried garlic 13 TEMPURA ASPARAGUS sweet miso 10 BRUSSELS & BACON MEAT & CHEESE pecorino cream, crispy bacon, shaved brussels, black pepper 14 $6 each DUCK SAUSAGE ENTREES BISTRO STEAK daily cut, herb butter, house-cut herb salt CHEF'S SAUSAGE
[Show full text]
FOOD SCIENCE the Study of the Physical, Biological, and Chemical Makeup of Food 58 FOOD SCIENCE
55 FOOD SCIENCE The study of the physical, biological, and chemical makeup of food 58 FOOD SCIENCE WHY DOES SWISS CHEESE HAVE HOLES? he holes in Swiss cheese come from bacteria that helps turn milk into cheese. All types of cheese contain bacteria, but not all bacteria are the same. When making Swiss cheese, cultures of the bacteria S. thermophilus, Eye See You! LactobacillusT , and P. shermani are mixed with cow’s milk. The holes in Swiss The bacteria helps produce curds, a thick substance that forms when milk cheese are called “eyes.” becomes sour. These curds are pressed in large molds, which are then soaked in a salty water solution called brine. Afterward, the cheese is stored at 72-80 degrees Fahrenheit and left to age, or ripen. During the aging process, the bacteria P. shermani releases carbon dioxide, which forms small bubbles in the cheese. These bubbles burst and form little air pockets, resulting in the holes of the Swiss cheese. Cheesemakers can control the size of the holes in Swiss cheese by changing the length of the aging process, as well as by changing the acidity of the brine and the temperature of the environment that the cheese is in during the process. The Cheese and Chanukah Connection There is a custom to eat dairy products and cheese on Chanukah. This custom stems from the heroism of Yehudis, of the Chashmona’im family. Yehudis was taken by the leader of the Greek troops. While she was with the Greek officer, Yehudis fed him a dish cooked with cheese, so he would become thirsty.
[Show full text]
The Burgers Soft Drinks Sides Not Burgers Soft Serve
ESTd. 2011 NOT JUST ANOTHER BURGER... We exclusively grind Creekstone Farms Premium Black Angus beef. We make our own buns, pickles and mayo. We hand-cut our own fries and make our own onion rings. The Burgers LAMB BURGER ....................................$12.00 feta, basil mayo, red onion, chili mint glaze THE COMPANY BURGER .................. $8.75 cooked medium two thin patties, b&b pickles, red onions, american cheese add fried egg $1 / bacon $2 TURKEY BURGER ...................................$8.00 tomato jam, green goddess dressing, arugula THE SINGLE ..................................... $8.00 FALAFEL BURGER (vegetarian) .................$8.00 american cheese, b&b pickles, red onions lemon mayo, harissa, red onions, cucumbers, cooked medium – add fried egg $1 / bacon $2 arugula Not Burgers Soft Serve FRIED CHICKEN SANDWICH ............................. $11.00 MILKSHAKE 16oz ....................................................$6 all natural chicken breast, cabbage, mayo, b&b pickles vanilla, chocolate, strawberry, steen’s malt, cookies & cream, make it a malt THE COMPANY HOT DOG .................................. $7.50 nueske’s beef & pork smoked link w/ onion and relish SHAKE OF THE MONTH 16oz ..................................$6 andes mint chip GRILLED CHEESE................................................. $5.50 american cheese on toast FLOAT 16oz ....................................................... $5.50 add fried egg $1 / bacon $2 choice of coke or barq’s root beer SOFT SERVE ......................................................
[Show full text]
Savory Cocktails CHALLENGE YOUR PALATE Sour Spicy Herbal Umami Bitter Smoky Rich Strong Savory Co Move Over Sweet
HENR Y SAVORY COCKTAILS CHALLENGE YOUR PALATE SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG SAVORY CO SAVORY Move over sweet. Cocktail aficionados are mixing up C creative concoctions that are KTAIL herbaceous, smoky and strong. S US $16.95 CAN $19.95 GREG HENRY author of Savory Pies Distributed by Publishers Group West These rims are anything but sugar-coated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like: YUZU SOUR GREEN TEA GIMLET OFF-WHITE NEGRONI PINK PEPPERCORN HOT GIN SLING GREENS FEE FIZZ THE SPICE TRAIL Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved. SAVORY COCKTAILS SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG GREG HENRY To my mom. She wasn’t much of a cocktail drinker, but she did put the letters LUV on the wall above our 1970s freestanding bar in the downstairs den. Then when she got tired of it, she let me move that bar upstairs to my bedroom—which I thought was pretty darn glamorous as a 10-year-old. Copyright text and photographs © 2013 by Greg Henry. Copyright concept and design © 2013 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.
[Show full text]
Dinner Menu 1 Appetizer Salad
Dinner Menu 1 Appetizer Salad Bar (Lolo rosa, Butterhead, Frisee) Cherry tomato, carrot, cucumber, red onion ring Nook Creation dressings Orange dressing, basil pesto, lemon dressing, thousand island, French dressing, olive oil, raspberry vinaigrette, Italian dressing Create your own Caesar salad (Baby romaine, shaved parmesan cheese, turkey ham chips & crouton) Antipasto corner Pitted olive, black olive, dried tomato in oil, mushroom confit, artichoke, caper, cocktail onion Mix salad Walrdolf Chicken Salad with Toast Nut and Golden Raisin Chilled Soba Noodle with Scallion and Leek Nicoise Salad with Olive Vinaigrette Local compose salad Nyonya Style Pineapple Salad Lemon and Pomegranate Cous Cous with Shrimp Spicy Cucumber with Onion, Lemongrass Salad Sambal belacan, cencaluk, tempoyak Cold cut Smoked chicken, smoked mackerel Poached prawns, mussels Lemon wedges, Tabasco sauce Soup Station Smoked Tomato Veloute “V” Soup Ekor Utara (Bergedil, soo hoon, nasi impit, kacang, sambal rawit) Bread selection Selection of our freshly baked bread and rolls Unsalted butter, olive oil & pesto Signature dishes Crispy fried corn chip with beef bolognaise and jalapeno pepper and parmesan cheese Pizza Margarita pizza “V” Chicken Satay pizza Carving Lamb Tandoori with mint sauce, onion Pickle & Raita Citrus Salt Crusted Salmon Western hot selection Miso Glaze Beef Meat Ball with Berries Fish Picatta with Lemon Capers Sauce B&W Pasta with Asparagus and Pine Nut “V” Vegetable Ratatouille “V Sous Vide Chicken Breast with Spicy Chocolate Sauce– Sauces Lemon
[Show full text]
Craft Cocktail Classic Cocktail Non-Alcoholic
DISTILLING CO. CURRENTLY ON TAP CAMPFIRE SERENADE Hard Truth Gin, St. George Spiced Pear Liqueur, simple 4.5 20 syrup, lemon juice, Gosling’s ginger beer, cinnamon SIX FOOT BLONDE BLONDE AMERICAN ALE ABV IBU sugar rim 12 Crisp and refreshing, with light golden malts and a hint of hops 6.00 MOLLY’S LANE GIMLET BUSTED KNUCKLE ALE 7.5 20 Hard Truth Vodka, St-Germain, lime juice, fresh basil, All-occasion dark beer with rich, complex flavor and aroma 6.00 cucumber 10 SIX FOOT STRAWBERRY BLONDE BLONDE AMERICAN ALE 4.5 20 CRIMSON SOUR Six Foot Blonde infused with strawberries. Hard Truth Cinnamon Vodka, St. George Spiced Pear Liqueur, honey syrup, lemon, cranberry juice 11 HOOSIER RED RED ALE 5.75 55 Well-balanced red ale great for all occasions 6.00 BAHAMA CHAMA BLOOD ORANGE YELLOW Hard Truth Rum, Malibu coconut rum, orange juice, DWARF DRY-HOPPED WHEAT 4.5 15 CRAFT COCKTAIL pineapple juice, grenadine 10 Yellow Dwarf infused with blood oranges for added citrus flavor 6.00 SIDE TRAIL COMMON NECESSITY HAZELNUT COFFEE STOUT 6.5 30 Hard Truth Gin, limoncello, Aperol, rosemary 10 Silky-smooth sweet stout brewed with hazelnut and coffee 6.00 LOST IN THE WOODS TRIGGER HOPPY RYE IPA 7.3 70 Hard Truth Vodka, limoncello, lemonade, sour mix, Sprite, Two types of rye provide a crispness and spiciness to compliment the citrus and soda water 10 tropical flavor and aroma from the hops 6.25 BROWN COUNTY SUNSET SANTA QUAFF WINTER WARMER 6.8 28 Hard Truth Vodka, Midori muskmelon liqueur, orange juice, Brown ale spiced with nutmeg, cinnamon, cloves, and brown sugar 6.25 blue curaçao, Sprite, sour mix 10 =12 OZ SNIFTER STRAWBERRY BASIL DAIQUIRI Hard Truth Rum, fresh strawberry, basil simple syrup, lime FLIGHTSQuaff ON! Flight of Four – your choice; each pour is 5 oz.
[Show full text]
Onion Training Manual 2016
Onion Training Manual 2016 2 Index Page 1. Onion 3 2. Taxonomy and etymology 3-4 3. Desciption 4-5 4. Uses 5-7 5. Nutrients and phytochemicals 8-9 6. Eye irritation 9 7. Cultivation 9-10 8. Pests 10-105 9. Storage in the home 15-16 10. Varieties 16-17 11. Production & trade 17-18 12. References 18-21 13. Regulations 22-30 14. Export colour charts 31-60 15. Sizing Equipment 61 16. Examples of type of packing 62 17. Marking requirements 63 3 Onion The onion (Allium cepa L.) (Latin cepa = onion), also known as the bulb onion or Onion common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), the Egyptian onion (A. ×proliferum), and the Canada onion (A. canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established Scientific classification in some regions.[2] The onion is most frequently a biennial or a perennial plant, but is usually treated as Kingdom: Plantae an annual and harvested in its first growing season. Clade : Angiosperms The onion plant has a fan of hollow, bluish•green Clade : Monocots leaves and the bulb at the base of the plant begins to swell when a certain daylength is reached. In the Order: Asparagales autumn, the foliage dies down and the outer layers Family: Amaryllidaceae of the bulb become dry and brittle.
[Show full text]