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B R U N C H S A T U R D A Y & S U N D A Y 1 1 A M - 4 P M E G G S S A N D W I C H E S E G G W H I T E A V A I L A B L E 2 17 3 EGGS ANY STYLE 17 CROQUE MONSIEUR GRILLED HAM, SWISS CHEESE, BECHAMEL SAUCE LAMB MERGUEZ SAUSAGE OR APPLEWOOD SMOOKED [ADD] SUNNY-SIDE UP EGG 2 BACON WITH TOAST, HOUME FRIES 19 BAGEL & LOX 17 SHAKSHUKA SALMON, CREAM CHEESE, ONIONS, TOMATO, THREE EGGS BAKED IN TOMATO SAUCE, RED PEEPER, NEW YORK BAGEL GREEN PEPPER, GOAT CHEESE, MERGUEZ ORGANIC CHICKEN 17 CLASSIC BENEDICT* 17 AVOCADO, TOMATO, BOSTON LETTUCE, ONIONS, PROVOLONE CHEESE, SPICY MAYO, BAGUETTE POACHED EGGS, CANADIAN BACON, HOLLANDAISE, 18 ENGLISH MUFFIN LE MONDE BURGER* FLORENTINE* 18 NATURAL FARM RAISED BEEF, GRUYERE, LETTUCE, TOMATOES, CARAMELIZED ONIONS, BERNAISE SAUCE, POACHED EGGS, SPINASH, HOLLANDAISE, ENGLISH HAND CUT FRENCH FRIES MUFFIN 17 AVOCADO TOAST* SCANDINAVIAN* 19 AVOCADO, POACHED EGG, TOMATO, CILANTRO, SHALLOTS, OLIVE OIL, LIME JUICE, COUNTRY BREAD POACHED EGGS, SMOKED SALMON, HOLLANDAISE, [ADD] SMOKED SALMON 6 ENGLISH MUFFIN LOBSTER CRAB BENEDICT* 23 S A L A D S 16 ARUGULA, TOMATO, FENNEL SALAD, POACHED EGGS, GOAT CHEESE HOLLANDAISE ARTICHOKE HEARTS, ARUGULA, ROASTED BEETS, 25 STEAK & EGGS* ENDIVE, OLIVE TAPENADE, DIJON 22 HAND CUT FRIES NICOISE* GRILLED TUNA, BOSTON LETTUCE, STRING BEANS, RED 18 MAKE YOUR OWN OMELETTE PEPPERS, RED ONIONS, POTATOES, ANCHOVY, NICOISE OLIVES, CITRUS DRESSING CHOOSE 3: HAM, SMOKED SALMON, SWISS CHEESE, GOAT CHEESE, SPINACH, ONIONS, TOMATO, RED BROILED SHRIMP 18 PEPPER, MERGUEZ WATERCRESS, HEART OF PALM, TOMATO, AVOCADO, QUINOA, PINEAPPLE SALSA S I D E S S W E E T S SCROISSANT 5 13 CHOCOLATE CROISSANT 6 FRESH FRUIT PLATE SEASONAL SELECTION FRENCH FRIES 7 HOME-MADE GRANOLA 14 HOME FRIED POTATOES 6 MIX BERRIES, ACAI, GREEK YOGURT BACON 7 BLUEBERRY PANKACES 15 8 LAMB MERGUEZ SAUSGE HOUSE MADE BERRY JAM, WHIPPED CREAM 7 16 BAGEL W/ CREAM CHEESE CHALLAH FRENCH TOAST SEASONAL FRUIT, PASSION FRUIT COULIS *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PLEASE ALERT SERVER OF ANY FOOD ALLERGIES.

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Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum)
University of Rhode Island DigitalCommons@URI Open Access Master's Theses 2013 Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum) Amanda Cirello University of Rhode Island, [email protected] Follow this and additional works at: https://digitalcommons.uri.edu/theses Recommended Citation Cirello, Amanda, "Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum)" (2013). Open Access Master's Theses. Paper 716. https://digitalcommons.uri.edu/theses/716 This Thesis is brought to you for free and open access by DigitalCommons@URI. It has been accepted for inclusion in Open Access Master's Theses by an authorized administrator of DigitalCommons@URI. For more information, please contact [email protected]. PHYTOCHEMICALS FROM THE ROOTS OF NORTHERN HIGHBUSH BLUEBERRY ( VACCINIUM CORYMBOSUM ) BY AMANDA CIRELLO A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTERS OF SCIENCE IN PHARMACEUTICAL SCIENCES UNIVERSITY OF RHODE ISLAND 2013 MASTER OF PHARMACEUTICAL SCIENCES THESIS OF AMANDA CIRELLO APPROVED: Thesis Committee: Major Professor Navindra Seeram David Worthen Joanna Norris Clinton Chichester Nasser H. Zawia DEAN OF THE GRADUATE SCHOOL UNIVERSITY OF RHODE ISLAND 2013 ABSTRACT Growing evidence from many in vitro studies suggest that plants produce secondary metabolites which may have potential physiological properties. The northern highbush blueberry ( Vaccinium corymbosum L.) plant is commercially cultivated for its valuable dark-blue fruit, which has been extensively researched and has been shown to contain phenolic compounds recognized to have positive health benefits. Thus, an evaluation of other parts of the plant, that as of yet have not been investigated, could be worthwhile.
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