Mountain Cider Recipe Card

Total Page：16

File Type：pdf, Size：1020Kb

Great for holiday drink recipes and baking! //////////////////////////////////////////////////////////////////////////////////////////////////////////////// Each pint of our concentrate makes up to one gallon of delicious HOT SPICED APPLE CIDER //////////////////////////////////////////////////////////////////////////////////////////////////////////////// HOT APPLE PIE { DRINK RECIPE } - - - - - - - - - - - - - - - - - - - - - - - - - - - • 1 oz. Cider Concentrate - - - - - - - - - - - - - - - - - - • 1 oz. butterscotch syrup (or butterscotch schnapps) - - - - - - - - - - - - - - - - - - • 6 oz. hot water - - - - - - - - - - - - - - - - - - • top with whipped cream (optional) - - - - - - - - - - - - - - - - - - w w m o w .c .m er ountaincid 99 West Road • North Chittenden, Vermont 05763 800.483.2416 (t) • 802.483.2235 (f) • [email protected] Check out our website www.mountaincider.com for more great recipes! Find us on Facebook: f/MountainCiderCompany T H E STORY OF MOUNTAIN CIDER It all started over 25 years ago. Besides growing apples on our farm, we also grew Christmas trees. And since there’s nothing better than a cup of hot spiced cider on a cold winter day, we gave away free hot cider to everyone who bought a tree. The only problem was the New England weather. It was so difficult to predict how much cider we would need on any given day, and we often ended up with either gallons of wasted cider or too little for all of our thirsty, chilly customers. Then it hit us. We had a maple syrup evaporator on the farm, and we could use that to concentrate the cider. With a concentrated cider syrup, we could prepare the cider as needed and always be ready — no matter what Mother Nature had in store for us. Before long, word of our concentrated cider spread to local businesses, and the rest, as they say, is history. Our company has continued to grow, and we now sell to an international market. But the most important thing to us is, and always has been, that our customers enjoy a quality product. We wouldn’t sell something we didn’t enjoy ourselves. Our family has grown with the love of Mountain Cider, and we’re happy to share that love and passion for cider with you..

Copy Link

Recommended publications

Farmers Markets in the Berkshire Grown Region
Guide to 2020 Local Food arms FARMERS MARKETS • FARM STANDS F • FARMS • RESTAURANTS & 16 2 14 18 12 17 20 27 A 7 8 VERMONT Petersburg 2 9 23 19 22 D FARMS: see pg 6 -14 Williamstown B C 2 FARMERS MARKETS: see pg 4-5 26 25 North 7 Adams 21 8 3 8 Florida 8A 6 22 NORTH 7 13 4 Cherry Plain 5 11 28 2 Charlemont 15 Adams 43 New Ashford 8A 24 116 1 43 Savoy Cheshire 10 Stephentown 7 8A 53 30 E 63 66 37 56 70 Hancock 48 8 57 Plaineld 32 Lanesborough 686369 Windsor N E W Y O R K 8A 65 40 22 F 52 West 20 68 60 29 Cummington 54 Dalton 62 G H Cummington 20 58 New 46 CENTRAL Lebanon Hinsdale 44 Piseld 36 50 Peru 43 33 7 59 41 45 42 49 22 47 Canaan 51 BERKSHIRE Worthington 64 295 112 41 COUNTY 38 31 35 61 Richmond 55 67 43 Lenox 7 Washington I 39 7A 34 Middleeld 20 Becket y a West 94 w 108 k 104 91 r Stockbridge a 203 P O 88 e Spencertown t a 75 t Austerlitz Lee 8 S 90 ic n o c 22 20 a Chester 112 T Stockbridge 41 78 93 83 7 102 80 20 183 127 Housatonic Tyringham 128 90 Alford 119 M 106 8 115 92 71 85 86 Otis 121 Great L 73 Q 109 99 Barrington 23 S Blandford Hillsdale 23 Monterey 105 23 123 125 N Egremont 90 124 97 22 100 57 111 7 107 SOUTH 126 New Marlborough Sandiseld 82 U 8 74 71 Sheeld 110 98 122 57 89 81 102 72 Tolland 113 103 116 95 57 120 41 Ashley 7A 76 Falls 272 77 Canaan 183 79 114 J 41 CONNECTICUT P 117 84 T 112 7 K 44 96 R 118 101 44 Welcome to the 2020 Berkshire Grown Guide to Local Food & Farms! Now more than ever, connections to local food and farms hold our community together.
[Show full text]
1CCEE6 24 (REV) INSTRUCTION CF HIGH Sum STUCENTS in REACING for DIFFERENT PLRPOSE: SMITH, HELEN K
NCEC-63( ERIC REPORT RESUME EC C1C C6C 1CCEE6 24 (REV) INSTRUCTION CF HIGH sum STUCENTS IN REACING FOR DIFFERENT PLRPOSE: SMITH, HELEN K. * ANCRESEN, CLIVER S. C1YCS354 LNIVERSITY CF CHICAGC CRF-1714 EEPS PRICE MF$C.63 HC$17.84 446P. *REACING, REACING IHSTnLCTICK, REACING PROGRAMS, *PROGRAM EVALLATION, *INSTRICTICNAL MATERIALS, *SECONDARY ECUCATION, NILES TOWNSHIP HIGH sueu WEST, CHICAGO, ILLINOIS POTENTIAL BENEFITS TO EE DERIVED FRCP PLANNEC PURPOSEFUL READING INSTRICTION WERE STUCIED. TWELVE PURPOSES WERE THEN SELECTED FCR PIRPOSEFLL REACING AT THE NINTHGRACE NIGH SCHOOL LEVEL. STUDENTS IN TEE EXPERIMENTAL GROLP AND COINTROL GROUP WERE THEN SELECTED ON THE BASIS CF NEED FOR PURPOSEFLL READING INSTRUCTION. INDIVIDUALS IN THE CCNTROL AND EXPERIMENTAL GROUPS WERE MATCHED ON THE BASIS OF READING INVENTORY SCORES AND I.C. PLANNED PURPOSEFUL READING INSTRUCTION WAS TEEN GIVEN 'IC THE EXFERII"ENTAL GRCLP AND EVALUATED. THE EXPERIMENTAL EVALLATICh WAS CCMPAREC WITH AN EVALUATION OF CONTROL GROUP INSTRUCTION. INSTRUCTION IN BCTH GROUPS WAS OBSERVED EY A READING RESEARCH ASSOCIATE TC ASCERTAIN PROCECCRES ANC METHODS ISEC EY TEACHERS. EFFECTIVENESS CF THE INSTRUCTIONAL TECHNIQUES USED WAS CCMPAREC. ANALYSIS OF CCVARIANCE WAS USED TO ADJUST FOR DIFFERENCES IN I.Q. CR PLRFCSEFUL READING PRETEST SCORES. EXPERIMENTAL SUBJECTS CID NOT READ SIGNIFICANTLY BETTER THAN THE CCNTRCL GROUP FOR THE 12 STUN' PURPOSES SELECTED. HOWEVER, THE RESULTS INDICATE THAT THE PERCENTAGE OF STLDEN1S SCORING ABOVE ONE STANDARD DEVIATION WAS HIGHER IN THE EXPERIMENTAL GIMP. IT WAS CONCLUDED THAT THE MATERIALS CEVELOPED FOR INSTRUCTION ANC TESTING HAD BEEN USED SLCCESSFILLY ANC THAT PLAKNEC PURPOSEFUL READING INSTRUCTION WAS SIPERICR TC INCIDENTAL INSTRUCTION. IWO WELFAlia 1-lf_N_IH,CDUCATION AND U.
[Show full text]
Corporate Sponsorship Packet 2020.Indd
2020 Corporate Sponsorship Opportunities REACH YOUR AUDIENCE AND SUPPORT OUR MISSION Sponsorship Levels Boscobel House and Gardens is famous for preserving and sharing the matchless beauty of our iconic Hudson River site, BUSINESS historic house, and museum collection. Each year Boscobel serves more than 26,000 neighbors and guests with guided MEMBERSHIP tours, community events, and fun and educational programs for families and schools. INCLUDES: Listing on Boscobel’s website plus A major contributor to the local economy, Boscobel welcomes 81,000 visitors annually, employs a seasonal staff of 40, business membership card granting prioritizes local vendors, and highlights local products in its Design Shop. In addition, the museum hosts hundreds of admission for the bearer plus up to local vendors and employees of its non-proﬁ t tenant/partners, the Hudson Valley Shakespeare Festival and Cold Spring three guests of any age to include a Farmers’ Market. guided tour of the Historic House Corporate sponsors are key partners in Boscobel’s mission to engage diverse audiences in the Hudson Valley’s ongoing, Museum, access to the grounds dynamic exchange between design, history, and nature. Your sponsorship support helps make Boscobel everyone’s and seasonal exhibitions, and a 10% home on the Hudson, and connects our growing audience to your business. discount in the Design Shop for all guests in the passholder’s party. One-time use of Boscobel’s private meeting room $500 space (Based on availability, capacity 70) Print ad in local papers Print
[Show full text]
Fund-Raising Texas Chef Gets a Taste of New Mexico Print | Email This Story
Last Update Search All Contact Us | Register/Login | Site Map Tue Jun 14, 2005 11:44 am Subscribe Print or eNewMexican | NM Jobs | Real Estate - Virtual Tours | Display Ads | Directory | Classifieds | Advertise | Archives News: Santa Fe / NM, Communities 26 page replica of the daily Fund-raising Texas chef gets a taste of New Mexico print | email this story MICHELLE PENTZ GLAVE | The New Mexican October 27, 2004 Like a true Texas cowpoke, Tim Love rode into the Española Farmers' Market on Columbus Day to the cheers and waves of the 20-some farmers huddled under plastic-wrapped booths. And despite the relentless downpour of frigid rain, one called out, "Welcome to - New Mexico!" Most Read News Kids swarmed the posse of horses, Recent Comments Death Notices showing off their oversized, gnarled sugar Crime / Police Notes beets, carrots, apples and squash entered Editorial in the day's "biggest and oddest vegetable" Letters to Editor Columns contest. Weather Topic List You'd think the heroes of the day were Love --an award-winning chef hailing from the Fort Worth Stockyards -- and his sidekick, Santa Fe's world-famous Visitors Guide author of Southwestern cuisine, the Coyote Café's Mark Miller. But once the Hotel Search Food Network cameras started rolling and the unassuming Love got started New Mexican Guides Residents Guide chatting with each grower, asking questions, chomping on chicos and chiles, Supplements listening to descriptions of the area's specialty produce and how to prepare each, it Spirituality / Support became clear: The stars of the day were the local farmers. Restaurants Sure, Love had come to Española on this October "trail ride" as part of his eight- Reader Photos day quest to raise money for Spoons Across America, a James Beard Foundation- Submit a Photo Our Week in Pictures supported program that educates kids on healthy eating, nutritious cooking and the Special Projects back-to-basics idea of using the dinner table for family time.
[Show full text]
The Apple Farm!
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain SEPTEMBER - OCTOBER 2013 INSIDE THIS ISSUE Greetings from the GM ............2 The Apple Farm! ........................3 Words on Wellness ...................4 Words on Wine ..........................5 Autumn on Your Plate ..........6-7 Upcoming Events ......................8 Staff Updates .............................9 Member-Owner Give-Away ...10 Kids Classes .............................10 Owner-to-Owner ......................11 New Sale Signage ...................11 Co-op Calendar ....................... 12 he Apple Farm in Philo is a staple in our produce department at Ukiah Natural Foods. We are Tgrateful every fall for the twenty-plus varieties that are provided during the peak of apple sea- son for our customers’ enjoyment! It was the cold wet winter of 1984 when Tim Bates and Karen Schmitt began taming the wild property that is now their apple farm. Today, more than 3 genera- tions join together to care for The Apple Farm and this family affair is one that is enjoyed by all! “Our years of working the farm led us from conventional practices, through transi- tion, and on to many years of being certified organic. We want to continue to evolve and have chosen biodynamic farming as a framework in which we can further de- velop our relationship with our farm. It is an endlessly fascinating endeavor and we are all energized by the new and old ideas that we unearth.” - from www.philoapplefarm.com Tim, Karen and family produce a wide variety of products beyond their apples. The delicious, delec- table apples that they grow later become apple syrup, apple cider vinegar and hard apple cider, to name a few.
[Show full text]
Epic-Wine-Menu-08.20.21-Docx.Pdf
I n d e x P r e f a c e Specialty Cocktails & Beer ....................... 3 C h a p t e r I Champagne & Sparkling By T h e G l a s s .......... 4 C h a p t e r II Champagne & Sparkling By T h e B o t t l e ......... 6 Chapter III Half Bottles Of Wine ............................. 7 C h a p t e r I V White Wines By T h e G l a s s ....................... 8 C h a p t e r V R e d W i n e s By T h e G l a s s .......................... 9 C h a p t e r V I S a k e ................................................ 10 Chapter VII White Wines By T h e B o t t l e ..................... 1 2 Chapter VIII R e d W i n e s By T h e B o t t l e ........................ 1 7 C h a p t e r I X Dessert Wines ..................................... 2 4 C h a p t e r X Bourbon, Scotch .................................. 2 6 C h a p t e r X I V o d k a , R u m & T e q u i l a ........................... 2 7 Chapter XII B l e n d e d W h i s k e y ’ s , Gin, Cognac & Armagnac ... 2 8 1 “Come quickly, I am drinking the stars!” {DOM PÉRIGNON} UPON TASTING THE FIRST SPARKLING CHAMPAGNE 2 c o c k t a i l s & b E E R PREFACE SPECIALTY COCKTAILS & BEER S ea sona l C oc kt a il s IPA’s “A WRINKLE IN TIME” .......................................................
[Show full text]
First Night First Night
what to do • where to go • what to see December 19,2005–January 1,2006 ThTheeeOfO Offficficiaiaiall GuidGuideeetot too BOSTBOSTONON Boston’s 9 Best Bets for Ringing in the New YYearear Including: Our Guide to First Night PLUS: >What’s New in the New YearYear >Q&A with the Boston Pops’ Keith Lockhart www.panoramamagazine.com Now in our 2nd d Breaking Year!!! contents Recor COVER STORY 15 Countdown 2006 From First Night to rockin’ parties, our guide to the best places to ring in the New Year ® FEATURE 18 The Hub It Is A-Changin’ The Hilarious Celebration of Women and The Change! Panorama takes a look at what’s new in Boston in 2006 in 2006 DEPDEPARTMENTSARTMENTS 6 around the hub 6 news & notes 12 nightlife 10 on exhibit 13 dining Men 11 kids corcornerner 14 style Love It Too!!! 22 the hub directory 23 currentcurrent events TIP TOP: TheThe TopTop ofof thethe HubHub 31 clubs & bars atat thethe PrudentialPrudential CenterCenter,, where LauraLaura enjoysenjoys champagne,champagne, is is oneone 33 museums & galleries ofof manymany ggreatreat locationslocations toto 38 maps celebratecelebrate 20062006 asas thethe clockclock “YOU’LL LOVE IT. IT’S 43 sightseeing strikesstrikes midnight.midnight. Refer to story, pagepage 15.15. 48 frfreedomeedom trail PPHOTOHOTO BY HILARIOUS. GO SEE IT!” 50 shopping JOHNSAVONEJOHNSAVONE..COM - Joy Behar, The View 54 mind & body 55 rrestaurantsestaurants on the cover: 68 NEIGHBORHOODS “FRESH, FUNNY & SIMPLY Model Ashley of Maggie Inc. 78 5 questions with… gets ready for a rrollickingollicking New Year’s Eve at Top of the Hub. TERRIFIC!” Boston Pops maestro Photo: johnsavone.com KEITH LOCKHARTLOCKHART Photo: johnsavone.com - LA Times Hair: Rogue, Salon Marc Harris Great Rates For Groups! To reserve call (617) 426-4499 ext.
[Show full text]
University Catering Menu
UNIVERSITY CATERING MENU TABLE OF CONTENTS OUR STAFF 05 Breakfast Andrea Green Catering Manager 08 Lunch 701.777.4435 | [email protected] Andrea grew up in a small town in southeast Michigan and has always had a love of cooking, baking, and food. After high school, Andrea 11 Buffets attended Michigan State University and graduated with a B.S. in Dietetics. Her career in food service began as a student employee 14 Served at MSU in the cafeteria. In 2007 Andrea moved to Grand Forks and began working for Dining Services as a Catering Supervisor, was 19 Hors D’oeuvres later was promoted to Barista Supervisor, and then in 2010, she was promoted to Catering Manager. Her favorite thing about being 22 Breaks the catering manager is the variety. She says, “Every event I plan and every day is unique and exciting.” Andrea brings 18 years of catering and food service experience, organization, creativity, and 24 Beverages passion to the UND catering team. When not working Andrea enjoys 26 Desserts spending quality time with her husband and three young boys. 28 Carry Out Beth Spitsberg Catering Sales Coordinator 33 Bakery 701.777.2256 | [email protected] Beth grew up in Grand Forks, ND and has always had a love of 37 Rentals UND. She began working at UND in 2015 and was promoted to the Catering Sales Coordinator in 2017. Beth has 31 years of 39 Guidelines customer service experience, a great menu planning experience, and, of course, a passion for food. Her favorite thing about working with University Catering is the great team of people she works with.
[Show full text]
Taap Cover and Title
A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Rowles, Kristin L.; Henehan, Brian M.; White, Gerald B. Working Paper Thinking Afresh About Processing: An Exploration of New Market Opportunities for Apple Products Staff Paper, No. SP 2001-03 Provided in Cooperation with: Charles H. Dyson School of Applied Economics and Management, Cornell University Suggested Citation: Rowles, Kristin L.; Henehan, Brian M.; White, Gerald B. (2001) : Thinking Afresh About Processing: An Exploration of New Market Opportunities for Apple Products, Staff Paper, No. SP 2001-03, Cornell University, Charles H. Dyson School of Applied Economics and Management, Ithaca, NY This Version is available at: http://hdl.handle.net/10419/23477 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been made available under an Open gelten abweichend von diesen Nutzungsbedingungen die in der dort Content Licence (especially Creative Commons Licences), you genannten Lizenz gewährten Nutzungsrechte. may exercise further usage rights as specified in the indicated licence.
[Show full text]
DECEMBER 2017 2017 DECEMBER Vol
by Lisa Hogan, Chair, Weavers Way close to our Ambler store. Aldi is reportedly BOARD Leadership Committee planning a huge growth phase, and home gro- 2018 CORNER Who ‘s cery and prepared-meal delivery services are EAVERS WAY IS SEEKING A FEW proliferating. Big-box stores such as Walmart Wmember-owners to join the Co-op and Target are now our competitors in the Running? Board of Directors in 2018. Next year will fresh and local food business. be a busy and exciting time to join the Board. The Board, according to our bylaws, The Philadelphia area grocery scene is chang- must have a minimum of nine and a maxi- Could Be You! ing quickly with Amazon taking over Whole Foods and opening a store in Spring House, (Continued on Page 31 BOARD ELECTIONS Community-Owned, The Shuttle Open to Everyone DECEMBER 2017 Since 1973 | The Newsletter of Weavers Way Co-op Vol. 45 | No. 12 Mayor Kenney Looking Ahead Talks Schools, To Giving Sustainability Twosdays 2018 by Crystal Pang, At Fall GMM Weavers Way Marketing Director by Jacqueline Boulden, OMMITTEES ARE A BIG PART OF HOW for the Shuttle CWeavers Way members can get engaged with the Co-op in a meaningful way. In 2018, DDRESSING AN OVERFLOW CROWD we are planning to support our committees by Aat last month’s Fall General Mem- raising awareness of their amazing work and bership Meeting, Philadelphia Mayor Jim by giving them an opportunity to raise money Kenney said he came to praise what the for causes that are important to them.
[Show full text]
Drinks Cocktails $12 Draft Beer
drinks cocktails $12 Draft beer (Rotating) CLARIFIED AND TRANSFIGURED SOUTHERN TIER “PUMPKING” 10 Old Simon Genever, Perry’s Tot Gin, Frangelico, Pumpkin Beer, Lakewood NY, ABV 8.6% Lemon Juice, Earl Grey Tea Sugar, Clariﬁ ed Milk, Club Soda WILD EAST “PRECIENCE” 10 DALLIANCE OF THE EAGLE Farmhouse Ale, Brooklyn, NY, ABV 7.2% Wodka Vodka, Beet Syrup, Lemon Juice, SIXPOINT “ALPENFLO” 8 Fresh Thyme, Egg White** Lager, Brooklyn, NY, ABV 4.9% RIPPLES AND SHADES WILD EAST “CROWDED HOUSE” 12 Old Forester 100 Rye Whiskey, Sesame Vanilla Syrup, Black Hazy IPA, Brooklyn, NY, ABV 6.2% Currant Bitters SPLENDED SILENT SUN El Dorado 3 Year Rum, Pineapple Juice, Lemon Juice, Fresh Basil, Simple Syrup 12oz cans/Bottle SEA DRIFT Lunazul Blanco Tequila, Italicus, Ancho Reyes, Lime Juice, ALLAGASH WHITE 6 Orange Juice, Simple Syrup, Muddled Cucumber BROOKLYN SUMMER ALE 6 BIRD OF PASSAGE* Rutte Dry Gin, Lo-Fi Gentian Amaro, Lime Juice, MILLER HIGH LIFE 5 House-Made Orgeat, Sprig of Rosemary, Club Soda (contains nuts) BROOKLYN HEIGHTS GENESSEE CREAM ALE 5 Ragtime Rye, Amer Nouvelle, Cherry Heering, Dry Vermouth TECATE 5 WAKE UP CALL Woodford Reserve Bourbon, Cold Brew Syrup, Mole Bitters LEFT HAND MILK STOUT 6 AUTUMN HARVEST Copper & King’s American Craft Brandy, St. Elizabeth’s Allspice Dram, Apple Cider Syrup, Egg White** 16oz cans LORD HOBO 8 Frozen Cocktails BOOM SAUCE IPA BOOZY VODKA MINT LEMONADE 12/16 COLLECTIVE ARTS 8 Wodka Vodka, Mint Syrup, Lemon and Pineapple Juices JAM UP THE MASH SOUR BOOZY SPIKED CIDER 12/16 Bourbon, Apple Cider, Pumpkin Spice Syrup, Lemon Juice Cider & Spritzes HOT COCKTAILS $11 DOWN EAST UNFILTERED APPLE 6 AUSTIN EASTCIDERS PINEAPPLE 6 MULLED WINE RAMONA GRAPEFRUIT SPRITZ 9 HOT TODDY IRISH COFFEE HOT SPIKED CIDER **Consuming raw or undercooked meats, poultry, seafood, shellﬁ sh, or eggs may increase your risk of food borne illness.
[Show full text]
MONET-INSPIRED MENUS Catering by Provenance the CLEVELAND MUSUEM of ART
MONET-INSPIRED MENUS Catering by Provenance THE CLEVELAND MUSUEM OF ART Claude Monet (French, 1840-1926) Spring Flowers (details) , 1864 Oil on fabric, h.116.80 x w. 90.50 cm Gift of the Hanna Fund, 1953.155 ©The Cleveland Museum of Art CORPORATE MEETING MENUS sourcing from the modern garden FRENCH PATISSERIE 22.00 per person Pain au chocolat, croissant, French almond pastry, baguette and brioche toast served with whipped butter, seasonal berry preserves, local honey and camembert with poached apricots, dried fruits and toasted nuts Sliced seasonal fresh fruit and berries served with plain yoghurt and house-made lemon curd Freshly brewed local coees and herbal teas, lemon-strawberry sparkler and assorted breakfast juices BREAKFAST ENHANCEMENTS SAVORY CRÊPES CROISSANT SANDWICH Mushrooms, leeks and thyme chèvre French ham and Gruyère cheese 13.00 per person 12.00 per person SAVORY BRIOCHE BREAD PUDDING SMOKED SALMON PLATTER Roasted red peppers, chives, asparagus, Whipped cream cheese, capers, red onion, spinach and muenster chives and lemon with brioche toast points 11.00 per person 14.00 per person LA PAUSE GOURMANDE afternoon break CHARCUTERIE ET FROMAGE French charcuterie featuring assorted sausages, pâté, cured meats, cornichons, mustards and seasonal pickled vegetables served with French cheeses, assorted crackers and breads, toasted nuts, dried fruits and seasonal preserves 20.00 per person SEASONAL CRUDITÉ Featuring French green beans, baby potatoes, beets, radishes, cucumber, bell peppers, carrots, cauliﬂower and broccoli served
[Show full text]