Wine by the Glass Smoothie & Shake Lemonade Squash

Total Page：16

File Type：pdf, Size：1020Kb

Wine by the Glass Smoothie & Shake Lemonade Squash

WINE BY THE GLASS 150 ml SMOOTHIE & SHAKE Haen, Aga White, Indonesia, Belgia WHITE - 100 GO BANANA 65 ROSÉ - Discovery, Auralia/Indonesia - Blend 100 Banana, berries, yoghurt, milk, honey Haen, Aga Red, Indonesia, Alphonso Lavallée RED - 100 HEALTHY BLOOD 65 SPARKLING - Prosecco 7 Cascine Extra Dry, Italy 160 Beetroot, strawberry, yoghurt, honey MILKY MANGO 65 Mango, milk, cut strawberries, honey COCKTAIL Jug/Glass 65 MOJITOS 125 NAUGHTY NUTS Rum, sugar, lime, mint, soda Peanut butter, banana, milk, honey MARGARITAS (FROZEN OR CLASSIC) 365 125 Tequila, cointreau, lime juice LEMONADE SQUASH DAIQUIRIES (FROZEN OR CLASSIC) 365 125 LEMONADE 45 Rum, simple syrup, lime Water, fruits, lemon juice, simple syrup CAPIRINHA/CAIPIROSKA 365 125 Flavours: Lemon-mint, rosella-mint or ginger-lemongrass Rum/vodka, sugar, lime SQUASH 45 Flavours: tamarind, pineapple-basil, pineapple-chili, Soda water, lemon juice, simple syrup strawberry, coconut milk, coffee, banana, watermelon, Flavours: Orange, lemon, strawberry, tamarind, vanilla, ginger, tangerine, or other fruits available in the juice section raspberry, lavender, elderflower Indonesian version: change the spirit to Arak SANGRIA 400 155 TEA (HOT/ICED) White wine, soda, seasonal fresh fruits, sugar DAILY ARTISANAL ICED TEA 40 GREEN TEA MARTINI 125 Lemon-Black Tea/ Green Tea-Lemongrass/ Gin, zen green tea, organic green tea, honey Rosella-Cranberry CUCUMBER-BASIL GIN TONIC 125 Gin, cucumber, basil, simple syrup, tonic COFFEE (HOT/ICED) RHUBARB-STRAWBERRY MARTINI 125 AMERICANO, ESPRESSO Vodka, rhubarb liqueur, strawberries 35 CAPPUCCINO, LATTE 40 JIMBARAN TWILIGHT 125 Arak, tamarillo, lemon juice, caramel syrup JUICE SPICE-IT-UP 125 Arak, coconut liqueur, chili, lemongrass, kaffir lime, FRUIT (CHOOSE ONE) 60 kaffir lime leaves, simple syrup Watermelon, Honeydew, Papaya, Banana, Apple, Orange, Pineapple, Mango (seasonal), Strawberry, Avocado, Lime PROVENCALE 125 Gin, rosemary, honey CREATE YOUR OWN 65 If you prefer a classic cocktail, our bartenders are Choose up to 3 items from the juice section to mix pleased to create it for you Additional item 10 WATER & SOFT DRINK BEER (330 ml) AQUA 660ml 25 LOCAL INTERNATIONAL EQUIL STILL/SPARKLING 380ml 40 COCA COLA, COKE DIET, COKE ZERO, SPRITE, 330ml 40 Bintang Draught 45 San Miguel 65 TONIC WATER, GINGER ALE, SODA WATER Bintang 50 Heineken 60 Corona 90 65 SNOW QUEEN COCONUT SHAKE MOCKTAIL Coconut milk, passion fruit puree, Fresh coconut water, coconut meat, CUCUMBER COOLER marquisa seeds sweet condensed milk, pandan leaves Cucumbers, lime juice, mint, simple syrup, soda DRAGON HEART ROSEMARY-GRAPE PUNCH Dragon fruit, coconut water, mint Black grapes, rosemary, lime, TRANQUILITY simple syrup, soda Cucumber, apple juice, mint, selasih- JACK FROST local basil seeds Blue curacao syrup, pineapple juice, COCONUT FRUIT FIESTA coconut milk, honey Mix cut fruits, coconut water DRAGON BREATH Add a spirit pour 60 Dragon fruit, apple juice, lemon juice, MIX WELL mint, honey Orange, carrot, apple, strawberries ALL PRICES ARE IN THOUSANDS OF INDONESIAN RUPIAH AND ARE SUBJECT TO 10% SERVICE CHARGE AND 11% GOVERNMENT TAX..

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]
Winter Squash PRAIRIE GARDENS & ADVENTURE FARM, STURGEON COUNTY, ALBERTA
Winter Squash PRAIRIE GARDENS & ADVENTURE FARM, STURGEON COUNTY, ALBERTA More than just a pretty face Pumpkins may get all the glory at Halloween, but there are many other versatile, vividly colored, flavorful, and nutrient-packed varieties to brighten up fall and winter meals. Sweeter, denser, and more firm in texture than summer squash or zucchini, winter squash take well to a wide spectrum of seasonings and can be true crowd-pleasers in warming soups, casseroles, risotto, lasagna, and even TURBAN An old time favorite for traditional fall decorating. The desserts. red color will deepen as the fall progresses. It can be eaten and is terrific stuffed with meat loaf. Sadly today it’s cooking qualities are overlooked and it is Naturally low in fat and calories, winter squash most often used as a decorative gourd. provide significant nutritional benefits. For example, one cup of baked butternut squash contains vitamins A (from BUTTERNUT beta carotene), B6, C and E, as well as magnesium, A slim neck and bulbous bottom give the butternut potassium and manganese. Flavors are generally mild to squash its distinctive bell shape. The muted yel- low-tan rind hides bright orange-yellow flesh with a sweet, so squash won’t overwhelm other ingredients and slightly sweet taste. To make butternut squash easier can easily be incorporated into seasonal recipes. to handle, cut the neck from the body and work with each section separately. These hard skinned winter squashes are excellent SPAGHETTI for storing - up to 5 months in your basement, Take a fork to the inside of a cooked spaghetti unrefrigerated.
[Show full text]
The Way to Lose Weight
Leicestershire Nutrition and Dietetic Service The Way To Lose Weight There are 3 sections in this leaflet, each designed to help you with weight loss. For weight loss to happen, you will almost certainly need to reduce your energy intake (eat fewer calories) and increase your activity levels and this leaflet contains information to help you. For some of you reading this leaflet, being overweight will be something you have always had to cope with; for others it will have been a gradual process of weight gain over the years. Whichever category you fall into, you will have well established eating and activity habits which are part of your normal behaviour, in other words things you do automatically, almost without thinking. We have therefore included some tips on changing behaviour, because this is likely to help in the long run. Making changes in each of the 3 areas below will give you a much better chance of success: ➢ Making healthy food choices ➢ Increasing activity levels ➢ Changing behaviour MAKING HEALTHY FOOD CHOICES Introduction Eating and drinking fewer calories does not necessarily mean you have to count them (although some people might find a portion counting approach helpful and this can be discussed with your dietitian). Choosing foods from the Balance of Good Health will help you eat less fat and sugar and therefore fewer calories. It will also make it easier for you to choose a nutritionally balanced diet so that you get the right amounts of vitamins and minerals. Eating in this way also helps protect against heart disease, diabetes, some cancers and bowel disorders.
[Show full text]
Experiment 7 Preparation of Squash
EXPERIMENT 7 PREPARATION OF SQUASH Structure 7.0 Objective 7.1 Introduction 7.2 Experiment 7.2.1 Requirement 7.2.2 Procedure 7.2.3 Observations 7.3 Precautions 7.0 OBJECTIVE After completing this practical exercise, you should be able to: • prepare and preserve squash from fruits. 7.1 INTRODUCTION In India cold drinks are in demand practically throughout the year. Among these fruit juices acid squashes have an important place. These are quite popular being rich in essential vitamins, minerals and other nutrient. Squash is atype of fruit beverage which contains at least 25 per cent of fruit portion (juice/pulp) and not less than 40 per cent of total soluble solids (sugar). In also contains edible acid in the range of 1-2 per cent. Since the sugar content in squash is quite less therefore to preserve it, approved chemical preservative such as sodium or potassium metabisulphite or sodium benzoate should be added along with colour and flavour. Squash can be prepared from fruits such as mango, orange, pineapple, litchi, lemon etc. 7.2 EXPERIMENT 7.2.1 Requirement • Ripe fruits, Juice extractor: • Pulper; • Knives; • Bottles; • Utensil; and • pp Cap sealing machine. 7.2.2 Procedure • Select good quality fully ripe fruits; I() • Wash and peel the fruit and extract juice as in orange, juice can be Preparation of Squash recovered and in mango, pulp can be extracted; • Mix the pulp well to make it a smooth paste; • Take sugar, water and citric acid as mentioned in Table 7.1; • Mix the ingredients and give one or two boils to dissolve the sugar; o Cool the sugar syrup, and Jldd the fruit pulp; o Mix the pulp and sugar thoroughly and pass through a muslin cloth; • Add approved colour and flavour (essence); • Add preservative i.e.
[Show full text]
Fizzy Water - the Soft Drinks Industry
FIZZY WATER - THE SOFT DRINKS INDUSTRY In the late nineteenth and early twentieth centuries Hull had a thriving industry making what we would now call soft drinks. Ginger beer had been made since the early nineteenth century. The 1823 Directory has 2 ginger beer makers, and this had doubled by 1829. The drink was made from a plant culture, and was produced in many homes for domestic consumption right up to modern times. “Aerated water” had been available since the 1790s. It was actually carbonated water, with carbonic acid gas introduced under pressure to make the water fizzy. A Swedish chemist, Bergman, had invented a commercial process for this, but it was Jacob Schweppe in Geneva who developed a condensing machine to impregnate the water with gas and made a viable industry possible. There wasn't much call for “aerated water” in England until the Temperance movement got under way. The critical year for Hull appears to have been 1874, when the Good Templars held their first meeting and the Band of Hope was established. Bulmer's Directory of 1892 reports: “The Temperance Friendly Societies, the Sons of Temperance, the Independent Order of Rechabites and the Sons of Phoenix are also strong here, having a large number of divisions and tents.” Individual churches and chapels had their own Temperance groups. To cater for this abstemious market, and provide an alternative to the vast number of pubs in the city, the Hull People's Public House Company Ltd. was formed. An advertisement of 1891 shows that the company owned 19 hotels and cafés, two of them described as “high class” by Bulmer's – the Café De-la-Pole in Silver St.
[Show full text]
Ganesh Products Private Limited
+91-8068442224 Ganesh Products Private Limited https://www.indiamart.com/ganeshsharbat/ We manufacture & supply a vast range of Sharbat, Fruit Crush, Squash, Mustard Suace, Chutney, Pickle, Jam, Jelly and many more. STAY HEALTHY WITH TASTE OF NATURE About Us Ganesh Products Private Limited is a S.S.I. Unit. It was incorporated as Private Limited Company in January, 1984 and production started during February, 1985 only. It's Registered office is located at 2, Digambar Jain Temple Road, Kolkata- 700 007 and the Factory is at 2, Brindwan Dutta Lane, Salkia, Howrah- 711 106. The company has two Directors with Mrs. Manju Mimani, as the Managing Director and Mr. Ajay Mimani as director Public Relations. Ganesh Products Private Limited is also working in the vast area across over India and has a great super stockist in Maharashtra, Punjab,Delhi and Gujarat having good manpower and resources to handle it. The company's basic objective is to provide rich and nutritious traditional Fruit Drinks hygienically prepared and bottled in concentrated form. Traditional sharbats have become a real luxury items because consumers today can not afford the time consuming labor and attention involved for the intricate techniques for the preparations. The company has wide range of Sharbat, Badam Sharbat, Rose Sharbat, Kesar Sharbat, Gulab Sharbat, Kesaria Thandai, Fruit Sharbat, Fruit Crush, Sharbat - Twister, Fruit Squash, Panna, Pickle, Mango Chutney, Jelly, Mustard Sauce, Gift Pack, Gulab & Kewra Jal, Marmalade and Jam. The company produces Kesaria Thandai, Badam, Kesar, Rose, Khus, Fruit Sharbat, Squash, Mango Panna and Various Twister (Fruit Crush) including Jam, Jelly,..
[Show full text]
Formulation and Acceptability Studies of Squash Prepared from Indigenous Assam Lemon
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 9, Issue 10 Ver. II (Oct. 2015), PP 62-65 www.iosrjournals.org Formulation and acceptability studies of squash prepared from indigenous Assam lemon Vijay K Singh1, Rajender Kumar2, Yadvika1, M.K.Hazarika3 and G. Gogoi3 1Department of Processing and Food Engineering, 2 Basic Engineering Section, COAE&T, CCSHAU, Hisar- 125004 (Haryana) 3Department of Agricultural Engineering, Assam Agricultural University, Silcher (Assam) Abstract: Assam lemon (Citrus Limon L. Burmf) fruits are acidic fruits of family Rutaceae and contain healthy nutritional content that are important for the body. Squash was formulated and prepared using Assam lemon. The acceptability responses of the panelists were encouraging for an initial period of 15 days. The product scored better than the commercial ones, mainly due to the freshness of the product. Beyond a period of one and half months, most of the panellists found both the products to be alike. Accordingly, it was found that the product was accepted by the consumers. Key words: Assam lemon, firmness, squash, sensory, sugar syrup I. Introduction Assam lemon (Citrus Limon L. Burmf) is one of the most important crops of Assam and other parts of N.E. region of India. Fruit is widely used for beverages, industrial and medicinal uses. The moisture content affects its susceptibility to mechanical injury with resistance being lower in those fruits which have to higher moisture content. Also, the fruits are sensitive to the environment, their rate of metabolic activities is temperature dependent and may get damaged by heat or cold.
[Show full text]
STARTERS Roasted Butternut Squash Soup, Grilled Sweetcorn, Lime Crème
Freshly-baked sourdough bread, Brue Valley butter (v) 3 STARTERS Roasted butternut squash soup, grilled sweetcorn, King prawn cocktail, lemon vodka, lime crème fraiche, chilli rouille (v) 8 Marie Rose sauce 14/21 Isle of Wight Blue cheese and cashew tart, Warm confit duck salad, French beans, orange wild mushrooms, Swiss chard (v) 13 and grain mustard dressing 13 Smoked burrata salad, garlic and rosemary confit Rabbit ragu, pearl barley, truffle Pecorino, tomatoes, sourdough crispbread (v) 10/18 salamoriglio dressing 14 Grilled mackerel, pickled golden beetroot, Asian beef carpaccio, pickled shimeji mushrooms, horseradish, celeriac and apple remoulade 13 wasabi cucumbers 14 Crispy-fried softshell crab salad, chilli jam 14.5 SALADS Falafel, red pepper and feta salad, Grilled salmon, shaved fennel, spiced pomegranate dressing (v) 8/12 lemon and caper dressing 18 Chicken Caesar salad 19 MAINS FROM THE GRILL Trofie pasta, Spenwood cheese, spring greens, wild Whole sea bream 18 mushrooms, wilted rocket, chilli pistou (v) 17 Veal T-bone steak, smoked anchovies, Chermoula-marinated chicken, chargrilled lemon and sage butter 26.5 baba ganoush, yoghurt dressing 21 250g dry-aged sirloin steak 28 Roasted cod, chorizo, chickpea salad, romesco, green 200g dry-aged fillet steak 30 Tabasco and parsley aioli 23.5 700g (min weight) dry-aged côte de bœuf Seared scallops, sugar cured pancetta, for two 65 potato and watercress salad 25.5 Sea bass, mashed heritage potatoes, confit tomatoes, Garlic-marinated pork fillet, Portobello fries, truffle pickled fennel,
[Show full text]
Fruit Squashes & Syrups
CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE – 570 020 FRUIT SQUASHES AND SYRUPS INTRODUCTION Fruit beverages are relished very much when served in chilled condition especially during summer, which are nutritious and healthy. Fruit squashes, crushes, cordials and syrups are popular class of fruit products, which are convenient to use. Squashes like orange squash, mango squash, lime squash, Pineapple squash, grape squash, etc., are very popular. Among syrups, sarasaparilla syrup, ginger-amla, roovaafsa” are well known. Lemon juice cordial is also popular. The demand for squashes and syrups goes up in summer and in winter it will be very less. Orange squash, mango squash, etc., will find a reasonably good market all-round the year for their nutritional quality. RAW MATERIAL In India, a variety of tropical, sub tropical and temperate fruits are grown. Mango, pineapple, guava, oranges, litchi, acid limes, passion fruit, palsa, etc., are popular. All these fruits can be used for pulp/juice extraction (including clarified juice) and can be converted to squashes and syrup. Pomegranate, cashew apple and jack fruit can also be made into squash. Herbal-roots and flowers can also be extracted to prepare syrups. For example syrups based on ginger, sarasaparilla, rose petals, sorrel leaves, etc. Careful selection of the raw materials at the optimum maturity and ripeness is very important. Processing and storage of the pulps, juices extracts are also to be done on good manufacturing lines. Other raw materials needed are sugar, citric acid, colours, flavours and permitted class-II preservatives. All these materials are indigenously available. Packaging materials like bottles, Caps and CFB boxes are available easily.
[Show full text]
Preparation and Storing Constancy Assessment of Orange Lemonade
cess Pro ing d & o o T F e c f h o n l Kamal et al., J Food Process Technol 2015, 6:10 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000504 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Preparation and Storing Constancy Assessment of Orange Lemonade Drink Tariq Kamal1*, Matilda Gill2, Ismail Jan3 and Taimur Naseem4 1Department of Agricultural Extension Education and Communication, the University of Agriculture, Peshawar, Pakistan 2Department of National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan 3Department of Statistics and Mathematics, the University of Agriculture Peshawar, Pakistan 4Department of Soil Sciences, the University of Agriculture, Peshawar, Pakistan Abstract The orange lemonade drink was prepared in which different concentrations of preservatives (sodium benzoate and potassium metabisulphite) were added along with 10% sugar while some samples were sugar free in order to obtain the best combination. These samples were studied for physicochemical (pH, % acidity, TSS, ascorbic acid, reducing sugar and none reducing sugar) and organoleptic evaluation (colour, flavour, taste and overall acceptability). The results were studied and compared after interval of 15 days for total of 90 days storage period at room temperature. Ascorbic acid content decreased in all the samples during storage. The minimum loss in ascorbic acid content was observed in T8 (27.01%) and maximum in T0 (50.28%). Increase in titratable acidity was observed during storage. Maximum increase was observed in T6 (30.34%) while the minimum increase was observed in T1 (10.45%). pH was slightly decreased during storage.
[Show full text]
Commencement: Prohibition: Labelling of Soft Drinks, Fruit
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Soft Drinks Regulations 2005 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 29 of the National Agency for Food and Drug Administration and Control Act 1993, as amended, and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Prohibition: 1. No person shall manufacture, import, export, distribute, advertise, and sell soft drinks specified in schedule I to these Regulations in Nigeria, unless it has been registered in accordance with the provisions of these Regulations. Labelling of 2. (1) In addition to compliance with the Soft Drinks, fruit Pre-packaged Food (Labelling) Squash, cordial or Regulations 2004, the following shall apply:- Fruit crush, etc. (2) No labelling of soft drinks specified in these Regulations shall bear the word “ fruit juice” or “juice” unless the fruit juice content is not less than 25 percent. (3) No labelling of soft drinks specified in these Regulations shall bear the word “ fruit drink” unless the fruit juice content is not less than 5 percent. (4) The packages of soft drinks specified in these Regulations shall not show any pictures of fruits or convey the impression by any means that they are derived from fruits or flowers 1 unless the fruit juice content is not less than 5 percent.
[Show full text]
Pan-Roasted Trout Steak-Frites Double Cut Pork Chop Moules
NIGHT LA Neighbourhood Dining. Morning, Noon & Night. BITES Marinated Olives Grilled Bread English Pea Dip Citrus Peel and Chili Marinade (vg) Garlic, Olive Oil (vg) Peas, Tahini, Olive Oil, Toast (vg) 6 6 12 STARTERS Winter Squash Soup Chicken Liver Mousse Marcona Almond, Baharat (vg) Mary’s Chicken Livers, Roasted Shallot, 8 Diver Scallops Grilled Bread Pan-Roasted Scallops, Carrot, Vadouvan, 16 Market Greens Pickled Golden Raisins Seasonal Vegetables, 26 Crab Salad Garlic Herb Dressing (vg) Fresh Dungeness Crab Meat, 14 Roasted Marinated Beetroot, Crispy Shallot, Basil 18 MAINS Moules-Frites Grilled Salmon Pan-Roasted Trout PEI Mussels, Alliums, Celery, Navy Beans, Bitter Greens, Fishmonger’s Trout, Sprouted Almond, Grilled Bread, Fries Early Winter Citrus Charred Lemon, Crispy Capers, 21 | 35 to share 28 Rice Pilaf 28 Fish & Chips The Draycott Burger Beer-Battered Cod, Mushy Peas, Niman Ranch Beef, Butterkase Cheese, Steak-Frites Housemade Tartar Sauce, Fries Grilled Onion, Bib Lettuce, Niman Ranch Grilled Hanger Steak, 20 Heirloom Tomato, Housemade Pickles, Fries, Béarnaise Special Sauce, Brioche Bun 29 Kabocha Squash Original 18 | Add Fried Egg 19 Market Squash, Sautéed Forbidden Rice, Double Cut Pork Chop Hearty Greens, Harissa Vinaigrette, Niman Ranch Pork Chop Frizzled Onions, Torn Mint (vg) Grilled Onions, Market Squash 18 29 SIDES All of our produce comes from local farmers markets Fries 6 All of our eggs and chickens are free-range Grilled Wild Mushrooms 9 All of our meat is sustainable All of our fish is line-caught Market Vegetable 9 Market Green Salad 9 For group dinners and private events email [email protected] for inquiries or ask your server for further information @the_draycott | thedraycott.com | 310.573.8938 Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodbourne illness.
[Show full text]