DOCSLIB.ORG

Food Cocktail Non-Alcoholic Beverage

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Cocktail Non-Alcoholic Beverage food cocktail non-alcoholic beverage menu t. +603 2727 6680 e. [email protected] OUR CULINARY TEAM Elevating the Malaysian dining scene, our culinary team brings a wealth of knowledge and experience from the Basque Country, Paris and Versailles in a unified collaboration with Malaysian talents. Savour The St. Regis Kuala Lumpur’s exquisite dishes in the comfort of your room. Pedro Samper Executive Chef Norazizi Taslim Gael Moutet Cheong Boon Fei Executive Sous Chef Executive Pastry Chef Chef – Chinese Banquet 3 TABLE OF CONTENTS All Day Dining 5 Late Night 13 Vegetarian 15 Malay 18 Chinese 19 Indian 20 Middle Eastern 21 Korean 22 Japanese (by Taka & USHI, Level 3A) 23 Cocktail 28 Non-alcoholic 34 Signature Gluten-free Vegan Vegetarian Alcohol Dairy Nuts Spicy Shellfish All prices quoted are in Ringgit Malaysia and subject to prevailing applicable taxes. Taxes, levies or charges are subject to change in accordance with Malaysian Government legislation. Please be advised food prepared in our kitchen may contain traces of nuts. Kindly inform us of any food allergies at the time of order. 4 Chef's Recommendations ALL DAY DINING SIGNATURE 11:00 AM - 11:00 PM 8 The Astor Signature Burger 120.00 12 Basque-style Snapper in 16 Cube Roll Ribeye Steak “Salsa Verde” 118.00 228.00 5 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM APPETISER 1 Mozzarella 88.00 Heirloom Tomatoes, Fresh Mozzarella, Arugula, Basil Pesto, Aged Balsamic 2 Caesar Salad 50.00 Romaine Lettuce, Poached Eggs, Focaccia Croutons, Smoked Turkey Bacon, Caesar Dressing Add Grilled Chicken or Grilled Prawns +MYR45.00 3 Healthy Green Salad 58.00 Mixed Leaves, Tomato, Avocado, Carrot, Cucumber, Baby Radish, Sesame Dressing 4 Homemade Spring Rolls 40.00 Vegetables Rolls, Sweet Chili Sauce 5 Caviar & Champagne 990.00 30g Oscietra Caviar, Buckwheat Blinis & Condiments, Moët & Chandon Brut Imperial 750ml 2 Caesar Salad 1 Mozzarella 3 Healthy Green Salad 6 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM 5 Caviar & Champagne 7 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM 6 Butternut Squash Soup 8 The Astor Signature Burger 7 The St. Regis Signature Bouillabaisse 9 The St. Regis Club Sandwich SOUP 6 Butternut Squash Soup 45.00 Croutons, Feta Cheese 7 The St. Regis Signature Bouillabaisse 88.00 Marseille-style Traditional Seafood Soup, Lobster, Fish, Garlic Croutons, Rouille Sauce BURGER & SANDWICH 8 The Astor Signature Burger 120.00 Homemade Brioche, Black Angus Beef Patty, Smoked Scamorza Cheese, Free-range Egg, Dijon Mustard, Mayonnaise, Tomato Concasse, Frisée Lettuce, Truffle French Fries 9 The St. Regis Club Sandwich 70.00 Toasted Brown Bread, Chicken Supreme, Smoked Turkey Ham, Fried Eggs, Tomato, Romaine Lettuce, Dijon Mustard, Mayonnaise, French Fries 8 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM 10 Green Pesto Spaghetti with Petit Vegetables PASTA 10 Green Pesto Spaghetti with Petit Vegetables 60.00 Basil, Pine Nuts, Parmesan Cheese 11 Tagliatelle Napolitana 78.00 Basil Tomato Sauce, Mozzarella Cheese 9 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM 12 Basque-style Snapper in "Salsa Verde" 13 Pan-seared Sea Trout MAIN COURSE FROM THE SEA 12 Basque-style Snapper in “Salsa Verde” 118.00 King Prawns Ragout, Celeriac, Parsley Sauce 13 Pan-seared Sea Trout 118.00 Artichokes, Capers, Pine Nuts & Tomato Vinaigrette 10 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM FROM THE FARM 14 Beef Tenderloin 228.00 Angus Prime Beef 220g (30-min) 15 Australian Lamb Rack 180.00 Australian Lamb Rack 200g (30-min) 16 Cube Roll Ribeye Steak 228.00 Australian Grass-fed Rib Eye 350g Choice of Sauce: Red Wine / Truffle / Béarnaise / Peppercorn 17 Sides 28.00 Aligot (Cheesy Whipped Potatoes) / Garden Salad / Sautéed Wild Mushrooms with Garlic / Creamed Spinach / Truffle Parmesan Fries 14 Beef Tenderloin 15 Australian Lamb Rack 16 Cube Roll Ribeye Steak 11 ALL DAY DINING À LA CARTE 11:00 AM - 11:00 PM DESSERT 18 The St. Regis Cheesecake 35.00 Basque-style Cheesecake, Cherry Ice Cream, Pistachio Sauce 19 Carrot Cake 35.00 Lemon Emulsion, Cheese Icing, Lemon Creméux 20 Brownie 35.00 Chocolate Brownie, Red Fruits, Yoghurt Ice Cream 21 Homemade Ice Cream 15.00 per scoop Madagascar Vanilla / Wild Strawberry / Double Chocolate Chip 22 Fruit Platter 25.00 18 The St. Regis Cheesecake 20 Brownie 22 Fruit Platter 12 Chef's Recommendations LATE NIGHT SIGNATURE 11:00 PM - 6:00 AM 26 Nasi Goreng Istimewa 70.00 27 The St. Regis Club Sandwich 28 The Astor Signature Burger 70.00 120.00 13 LATE NIGHT À LA CARTE 11:00 PM - 6:00 AM 23 Mozzarella 88.00 Heirloom Tomatoes, Fresh Mozzarella, Arugula, Basil Pesto, Aged Balsamic 24 Butternut Squash Soup 45.00 Croutons, Feta Cheese 25 Kimchi Fried Rice 70.00 Korean-style Preserved Vegetables, Rice 26 Nasi Goreng Istimewa 70.00 Wok-fried Fragrant Rice, Eggs, Chicken Satay, Cut Chili 27 The St. Regis Club Sandwich 70.00 Toasted Brown Bread, Chicken Supreme, Smoked Turkey Ham, Fried Eggs, Tomato, Romaine Lettuce, Dijon Mustard, Mayonnaise, French Fries 28 The Astor Signature Burger 120.00 Homemade Brioche, Black Angus Beef Patty, Smoked Scamorza Cheese, Free-range Egg, Dijon Mustard, Mayonnaise, Tomato Concasse, Frisée Lettuce, Truffle French Fries 29 Carrot Cake 35.00 Lemon Emulsion, Cheese Icing, Lemon Cremeux 30 Brownie 35.00 Chocolate Brownie, Red Fruits, Yoghurt Ice Cream 31 Homemade Ice Cream 15.00 per scoop Madagascar Vanilla / Wild Strawberry / Double Chocolate Chip 23 Mozzarella 24 Butternut Squash Soup 14 VEGETARIAN 11:00 AM - 11:00 PM 38 Healthy Green Salad 15 VEGETARIAN 11:00 AM - 11:00 PM 32 Baker’s Selection 22.00 Croissants, Pain au Chocolat, Danish Pastry 33 Pancakes 22.00 Berries, Whipped Cream, Maple Syrup 34 Selection of Seasonal Fruits 35.00 35 Organic Granola with Natural Yoghurt 30.00 Seasonal Berries 36 Mozzarella 88.00 Heirloom Tomatoes, Fresh Mozzarella, Arugula, Basil Pesto, Aged Balsamic 37 Caesar Salad 50.00 Romaine Lettuce, Poached Eggs, Focaccia Croutons, Smoked Turkey Bacon, Caesar Dressing 38 Healthy Green Salad 58.00 Mixed Leaves, Tomato, Avocado, Carrot, Cucumber, Baby Radish, Sesame Dressing 35 Organic Granola with Natural Yoghurt 36 Mozzarella 38 Healthy Green Salad 16 VEGETARIAN 11:00 AM - 11:00 PM 40 Green Pesto Spaghetti 42 Vegetarian Fried Rice 39 Butternut Squash Soup 45.00 Croutons, Feta Cheese 40 Green Pesto Spaghetti with Petit Vegetables 60.00 Basil, Pine Nuts, Parmesan Cheese 41 Tagliatelle Napolitana 78.00 Basil Tomato Sauce, Mozzarella Cheese 42 Vegetarian Fried Rice 55.00 Wok-fried Fragrant Rice, Petit Vegetables, Chili Sauce, Tofu DESSERT 43 The St. Regis Cheesecake 35.00 Basque-style Cheesecake, Cherry Ice Cream, Pistachio Sauce 44 Carrot Cake 35.00 Lemon Emulsion, Cheese Icing, Lemon Creméux 45 Brownie 35.00 Chocolate Brownie, Red Fruits, Yoghurt Ice Cream 46 Homemade Ice Cream 15.00 per scoop Madagascar Vanilla / Wild Strawberry / Double Chocolate Chip 47 Fruit Platter 25.00 17 MALAY 8:00 AM - 11:00 PM 48 Boston Lobster Nasi Lemak 130.00 Coconut Rice, Lobster, Boiled Egg, Silver Anchovies, King Prawn Sambal, Peanuts, Cucumber 49 The St. Regis Nasi Lemak 55.00 Coconut Rice, Boiled Egg, Silver Anchovies, King Prawn Sambal, Peanuts, Cucumber 50 Nasi Goreng Istimewa 70.00 Wok-fried Fragrant Rice, Eggs, Chicken Satay, Cut Chili 51 Beef Rendang 80.00 Slow-cooked Grain-fed Beef, Malaysian Herbs & Spices, Fragrant Rice 52 Mee Goreng Mamak 70.00 Mamak-style Wok-fried Yellow Noodles, Vegetable Medley, Prawn, Chicken Slice, Potatoes, Aromatic Peanuts 53 Ikan Bakar 118.00 Red Snapper wrapped in Banana Leaves, Turmeric, Coconut Milk, Bird's Eye Chili, Lemongrass, Ginger, Onion, Garlic, Fragrant Rice 54 Chicken Satay (4pcs) 50.00 Homemade marinated Chicken Skewers, Peanuts, Turmeric Sauce 49 The St. Regis Nasi Lemak 18 CHINESE 8:00 AM - 11:00 PM 55 Yong Chow Fried Rice 70.00 Wok-fried Fragrant Rice, Chicken Breast, Mixed Vegetables, Egg, Sesame Oil 56 Creamy Sweet Corn and Crab Soup 65.00 Sweet Corn, Maine Crab Meat, Egg, Spring Onions, Ginger 57 Chicken Congee 45.00 Eggs, Spring Onions, Soy Sauce, Fried Shallots, Cantonese Doughnut, Vegetables 58 Wanton Noodle Soup 55.00 Traditional Chinese Soup 59 Dim Sum Basket 55.00 Siew Mai, Prawn & Chive Dumplings 60 Singapore Fried Mee Hoon 70.00 Wok-fried Vermicelli Rice Noodles, Tiger Prawns, Curry Spices, Bean Sprouts 61 Char Kuey Teow 60.00 Wok-fried Flat Rice Noodles, Prawns, Oyster Sauce, Carrot, Bean Sprouts, Chives 59 Dim Sum Basket 19 INDIAN 8:00 AM - 11:00 PM 62 Chicken Masala 80.00 Basmati Rice, Dhal, Chicken Masala, Naan Bread, Pickled Papadum 63 Palak Paneer 60.00 Cottage Cheese, Creamy Spinach, Cardamom, Naan Bread 64 Tandoori Chicken 80.00 Grilled Chicken Marinated in Yoghurt, Lime Juice, Spices, Yoghurt Sauce, Naan Bread 65 Lamb Biryani 90.00 Grilled Marinated Lamb, Basmati Spiced Rice, Cardamom, Cinnamon, Clove 62 Chicken Masala 20 MIDDLE EASTERN 8:00 AM - 11:00 PM 66 Mezze Platter 65.00 Hummus, Baba Ghanoush Crudités, Pita Bread 67 Falafel & Fattoush Salad 65.00 Fried Chick Pea Croquettes, Lettuce, Cucumber, Tomato, Flat Bread, Lemon Vinaigrette 68 Shish Kebab, Lemon Yoghurt & Grilled Vegetables 90.00 Grilled Spiced Marinated Lamb Skewer with Grilled Vegetables, Lemon Yoghurt Dressing 69 Chicken Mandi Rice 80.00 Charcoal Grilled Marinated Chicken, Za’atar Spices, Basmati Rice 66 Mezze Platter 21 KOREAN 8:00 AM - 11:00 PM 70 Kimchi Fried Rice 70.00 Korean-style Preserved Vegetables, Rice 71 Beef Bulgogi with Rice & Tofu Soup 80.00 Stir-fried Sweet Onions & Pear, Beef, Soy Sauce,
Load more

Recommended publications
  • EDISI AGUSTUS 2017 #27 Curug Luhur Cibodas, Wana Wisata Baru
    EDISI AGUSTUS 2017 #27 r e f e r e n s i w i s a t a & g a y a h i d u p Persembahan Sembilan Desainer di Camperenik From Bandung With Love Sajian Sunda “Ngabaraga” di Aston Braga Hotel & Residence Mengetahui Bandung Masa Lalu, Masa Kini, dan Masa Depan di Bandung Planning Gallery Berenang Sambil BBQ di Aryaduta Bandung Empuknya Nasi Kikil Si Geunyal Curug Luhur Cibodas, Wana Wisata Baru di Kawasan Lembang Hotel UTC Bandung, Pilihan yang Tepat Untuk Menginap www.destinasibandung.co.id 2 Destinasi Bandung Edisi Agustus 2017 www.destinasibandung.co.id D e s t i n a s i B a n d u n g J ALAN-JALAN Penulis : Yogi Pebriansyah Curug Luhur Cibodas, Wana Wisata Baru di Kawasan Lembang awasan wisata di Bandung Utara terutama Tiba di air terjun ini, pengunjung akan di daerah Lembang dan Maribaya memang langsung dimanjakan dengan pemandangan dan K tidak ada habis untuk di jelajahi. Hawa rimbunnya pepohonan yang menutupi Curug yang sejuk dan dinginnya udara merupakan daya tarik tingginya sekitar 20 meter. wisatawan untuk mengunjungi kawasan Lembang Kejernihan air terjun ini benar-benar dan Maribaya. masih terjaga dan bersih karena hulu air di Curug Kini di kawasan Maribaya terdapat objek ini berasal dari Gunung Bukit Tunggul. wisata alam yang masih alami dan belum banyak Bagi pengunjung yang suka selfie dan di kunjungi wisatawan yakni Wana Wisata Curug wefie tidak usah khawatir, karena ada banyak Luhur Cibodas. Lokasinya ada di kawasan timur spot menarik di Curug Luhur Cibodas untuk Lembang, tepatnya di Desa Suntenjaya Kecamatan mengabadikan momen seru.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Adat Budaya Siraman Pengantin Jawa Syarat Makna Dan Filosofi
    TEKNOBUGA Volume 2 No.2 – November 2015 ADAT BUDAYA SIRAMAN PENGANTIN JAWA SYARAT MAKNA DAN FILOSOFI Endang Setyaningsih, Atiek Zahrulianingdyah PKK, Fakultas Teknik UNNES Abstract: The traditional Javanese wedding ceremony is a heritage palace that used to be held by the royal family, but also with the times, wedding cultural customs prevalent in society to foreign countries. One of the indigenous culture of marriage is still held is being washed cultural customs Javanese wedding custom bridal spray Javanese culture has an idea of watering or bathing the bride in order to groom the holy birth and his inner clean and ready to begin married life. Supplies spray bride among others, tumpeng lengkap, tumpeng robyong, tumpeng gundul, jajan pasar, bunga tujuh rupa, kendi yang berisi dari tujuh sumber mata air bertuah, kain batik wahyu tumurun, cendol, uang kreweng dari tanah liat, kloso bongko, daun tolak balak, and others. Attachments are presented have meaning and philosophy of life guidance so that the bride can wade life happy and prosperous. Indigenous culture Javanese wedding splash at the present time are widespread in various layers of the Java community both in domestic and in foreign countries, even The alien keen to learn, because have noble philosophy, for it needs to be socialized by the media about the culture of indigenous customary marriage Java completely. Keywords: bride, Showers, Indigenous Java Abstrak: Upacara perkawinan adat Jawa merupakan warisan tradisi keraton yang dulu hanya boleh diselenggarakan oleh keluarga keraton saja, akan tetapi dengan perkembangan zaman, adat budaya perkawainan berkembang luas di masyarakat sampai manca Negara. Salah satu dari adat budaya perkawinan yang sampai saat ini masih dilaksanakan adalah adat budaya siraman pengantin Jawa, adat budaya siraman pengantin Jawa mempunyai pengertian menyirami atau memandikan calon pengantin agar pengantin bersih suci lahir dan batinnya dan siap memulai kehidupan berumah tangga.
    [Show full text]
  • Why Do Farmers Burn Rice Residue? Examining Farmers’ Choices in Punjab, Pakistan
    Working Paper, No 76–13 Why Do Farmers Burn Rice Residue? Examining Farmers’ Choices in Punjab, Pakistan Tanvir Ahmed Bashir Ahmad Published by the South Asian Network for Development and Environmental Economics (SANDEE) PO Box 8975, EPC 1056, Kathmandu, Nepal. Tel: 977-1-5003222 Fax: 977-1-5003299 SANDEE research reports are the output of research projects supported by the South Asian Network for Development and Environmental Economics. The reports have been peer reviewed and edited. A summary of the findings of SANDEE reports are also available as SANDEE Policy Briefs. National Library of Nepal Catalogue Service: Tanvir Ahmed and Bashir Ahmad Why Do Farmers Burn Rice Residue? Examining Farmers’ Choices in Punjab, Pakistan (SANDEE Working Papers, ISSN 1893-1891; WP 76–13) ISBN: 978-9937-596-05-3 Key words: Black carbon Rice residue management Seemingly unrelated regression Punjab Pakistan SANDEE Working Paper No. 76–13 Why Do Farmers Burn Rice Residue? Examining Farmers’ Choices in Punjab, Pakistan Tanvir Ahmed Associate Professor Department of Economics Forman Christian College (A Chartered University) Lahore, Pakistan Bashir Ahmad President/Chief Executive Officer Innovative Agriculture Faisalabad, Pakistan January 2013 South Asian Network for Development and Environmental Economics (SANDEE) PO Box 8975, EPC 1056, Kathmandu, Nepal SANDEE Working Paper No. 76–13 The South Asian Network for Development and Environmental Economics The South Asian Network for Development and Environmental Economics (SANDEE) is a regional network that brings together analysts from different countries in South Asia to address environment-development problems. SANDEE’s activities include research support, training, and information dissemination. Please see www.sandeeonline.org for further information about SANDEE.
    [Show full text]
  • STARTERS (GF) Allow 20 Mins Malaysian Marinated with Turmeric Whole Wings and Freshly Cooked Until Poh Pia Vegetable Rolls (V) 1, 2, 4, 12, 13 (VEGAN) €4.90 Crispy
    Turmeric Chicken Wings (allow 15 mins) 1, 2, 7 €5. 50 STARTERS (GF) allow 20 mins Malaysian marinated with turmeric whole wings and freshly cooked until Poh Pia Vegetable Rolls (V) 1, 2, 4, 12, 13 (VEGAN) €4.90 crispy. Served with our sweet chilli sauce. Singaporean style crispy vegetable spring rolls. Served with sweet chilli sauce. Dakgang - Jeong Korean Wings 1, 2, 4, 7, 11, 12, 13 €5.50 Crispy Duck Rolls 1, 2, 4, 12, 13 €6.50 Lightly coated crispy Korean style chicken wings; glazed in spicy sweet chilli Slow cooked Silver Hill soya duck wrapped in crispy pastry with mixed paste and crushed roasted peanuts. vegetables. Served with sour chilli sauce. Siam Ribs 1, 2, 12, 13, 14 €6.50 1, 2, 4, 12, 13, 14 Char Siu Pork Rolls €6.00 Braised until tender and served with special tangy spicy sauce with fresh herbs. Crispy Cantonese rolls stuffed with oven roasted Char Siu pork and mixed vegetables. Served with homemade Hoi Sin sauce. Jing Tu Barbequed Ribs 1, 2, 12, 13, 14 €6.50 Vietnamese Spring Rolls (Served chilled) 3, 11 (V1) (GF) (VEGAN) €5. 9 0 Oven roasted until tender and served in homemade barbeque sauce. Chilled cooked prawns, fresh herbs, salads and crushed peanuts wrapped in rice pastry. Served with sweet chilli sauce. Chilli Black Bean Squid 1, 2, 4, 7, 8, 12, 13, 14 (GF) €5. 90 Lightly coated fresh Atlantic squid wok fried in our garlic chilli and black bean paste. Chicken Satay Skewers (grilled) 1, 2, 11, 13 €5.90 Grilled succulent chicken skewers topped with homemade peanut satay sauce.
    [Show full text]
  • 2020 Census—Get Help We Miss You! You Can Still Help! Farmers
    We Miss You! Although we are unable to open our doors for regular programming, the staff would love to see you! On Wednesday, May 6, from 1:00-2:00 p.m., we invite you to drive by the Senior Center and wave hello. Staff and maybe a few special guests will be standing under the drive-up overhang to greet you and hand out masks if you need one. This is a small way we can all connect during this isolating time! Hope to see you! 2020 Census—Get Help Exercise Online •If you want help filling out your Census, the All your favorite instructors are online! Social Work Team is more than willing to help Go to our homepage and find links on you fill it out online, over the phone! the righthand side. Call Sarah or Amy today. 270-4290. www.fitchburgwi.gov/621/Senior-Center Farmers Market Vouchers & Distribution Due to COVID-19, distribution of farmers’ market vouchers will begin July 1. The AAA of Dane Coun- ty offers vouchers to seniors for use in purchasing $25 worth of fruit, vegetables or herbs at farmers mar- kets. There are qualifiers for this program. Call Alyce Miller at 608-261-5678 for details. Aerobic Payment You Can Still Help! Refunds The Senior Center is happy to accept donations of food and essential If you have paid ahead for items to distribute to older adults in need. Donations needed: toilet Aerobics and would like a paper, laundry soap, body wash, paper towels, etc. and non-perishable refund, please call 270- food.
    [Show full text]
  • BIRDS Arid NATURE
    BIRDS arid NATURE FORTY ILLUSTRATIONS BY COLOR PHOTOGRAPHY A GUIDE IN THE STUDY OF NATURE VOLUME III. EDITED BY WILLIAM KERR HIGLEY CHICAGO A. W. MUMFORD AND COMPANY. PUBLISHERS 378 Wabash Avenue 1906 l ** C BOB "0 9 -*C "Ol> .1 * ' e*< P* <i*J <f c\- .* i* 2 ?3 e '' " ' & .1 * S A *19 .. *a* i c> * C.P * COPYRIGHT, 1906, BY A. W. MUMFORD V 7 y' INDEX. VOLUME EL Aeronaut, A Farmyard. Isabella Howe Fiske 180 181 Anemone. ( Poem) C. H. Woodward Arbutus, The Story of the. Julia Root Stephenson 120 Banquet in the Snow, The. Hattie Washburn 222 Birch, The White. (Poem) Frederick E. Beebe ., 104 Bird Anatomy, Adaptation in. W. O. Headlee 89 Bird Song, Origin of. (Poem) Edith Drury Lenington .- 125 Birds, Beth and the. Grace T. Thompson 54 Bird's-eye- view, A. Albert W. Gaines 102 Birds, Names of. Belle Paxson Drury 12 Birds, Our Resident, in Northern Indiana. Warren T. Higgins 77 Bittern, The Least. (Illustration) Collins Thurber 71 Bluebird, A Story of a. Bertie M. Phillips 231 Bluebird Jottings. Frank M. Boner 207 221 Bluebird, The. ( Poem) Edith Drury Lenington Collins Thurber Bob-white or Quail, The. ( Illustration) 23 Boy Blue, Little. Louise Jamison 220 Buds. Mary Lee Van Hook 115 Cardinal, A Faithful Kentucky. Fannie A. Carothers 164 Caterpillar, The Old Church and the. Ellen Robertson-Miller 168 Captive, The. (Poem) John Jordan Douglass 144 Chameleon, The. George Bancroft Griffith 169 Cheer, Good. (Poem) Alice M. Dowd - 20 Citizen, A Naturalized, of California. Alice M. Dowd 43 Cockatoo, The Rose-breasted.
    [Show full text]
  • Title Layout
    KIM’S KOREAN BBQ Haemool 김스 코리언 바베큐 Pa Jeon Pan Seared Mandu 김스 코리언 바베큐 KIM’S APPETIZERSKOREAN BBQ 전식 A-1. Japchae 잡채 Small 7.99 Vermicelli noodles stir fried with Large 10.99 beef & vegetables 만두 A-2. Mandu 6.99 Japchae Ddeobokki Korean style beef & vegetable dumplings (Pan Seared or Fried) A-3. Haemool Pa Jeon 해물 파전 12.99 Korean seafood pancake filled with various seafood & green onions (CONTAINS SHELLFISH) A-4. Ojingeo Twigim 오징어 튀김 14.99 BINGSU 빙수 Korean style fried squid (calamari) Shaved ice dessert with sweet topping. (CONTAINS EGGS) A-5. Ddeobokki 떡볶기 7.99 xx Spicy rice cakes and boiled egg with fish cakes stir-fried in a spicy red pepper sauce Mango Bingsu Patbingsu A-6. Kimchi Jeon 김치 전 12.99 Kimchi pancake made with kimchi, onions, & green onions x Mild Spicy xx Medium Spicy xxx Extra Spicy Strawberry Bingsu Blue-Berry Bingsu ENTREES 정식 김스 코리언 바베큐 KIM’S KOREAN Dak Bulgogi GRILLBBQ 구이 1. Galbisal 갈비살 26.99 Marinated BBQ beef boneless short rib with onions This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) Add Romaine lettuce 1.99 2. Sam Gyeob Sal Gui 삼겹살 구이 19.99 Thick sliced barbeque-style pork belly This menu item is available as an optional entrée. You may grill it at the table (two or more orders required) 3. Bulgogi 불고기 17.99 Marinated grilled shredded beef & onions x Mild김스 Spicy 코리언 xx Medium 바베큐 Spicy xxx KIM’S Extra Spicy (spicy available upon request) This menu item is available as an optional entrée.
    [Show full text]
  • India's Food Supply Chain During the Pandemic
    India’s Food Supply Chain During the Pandemic Matt Lowe G V Nadhanael Benjamin N. Roth Working Paper 21-070 India’s Food Supply Chain During the Pandemic Matt Lowe University of British Columbia G V Nadhanael University of British Columbia Benjamin N. Roth Harvard Business School Working Paper 21-070 Copyright © 2020 by Matt Lowe, G V Nadhanael, and Benjamin N. Roth. Working papers are in draft form. This working paper is distributed for purposes of comment and discussion only. It may not be reproduced without permission of the copyright holder. Copies of working papers are available from the author. Funding for this research was provided in part by Harvard Business School. India’s Food Supply Chain During the Pandemic Matt Lowe∗ G V Nadhanaely Benjamin N. Rothz December 3, 2020 Abstract We document the impact of India’s COVID-19 lockdown on the food supply chain. Food arrivals in wholesale markets dropped by 62% in the three weeks following the lockdown and wholesale prices rose by 8%. Six weeks after the lockdown began, volumes and prices had fully recovered. The initial food supply shock was highly correlated with early incidence of COVID-19. We provide evidence that this correlation is due more to state-level lockdown policy variation than local responses of those in the food supply chain. Finally, during the recovery phase, the correlation between the food supply disruption and COVID-19 exposure disappeared, suggesting uniform recovery. ∗University of British Columbia. yUniversity of British Columbia. zHarvard Business School. We are grateful for excellent field assistance from Simranjeet Dhir and Toshan Majumdar, re- search assistance from Pulkit Aggarwal, and financial support from Private Enterprise Development in Low-Income Countries (PEDL).
    [Show full text]
  • Tradisi Dan Ritual Tradisi Dan Ritual Kematian Wong Islam
    Suwito, Agus Sriyanto, Arif Hidayat: TTTradisi dan Ritual Kematian.. (hal. 197-216) TRADISI DAN RITUAL KEMATIAN WONG ISLAM JAWWWAAA Suwito, Agus Sriyanto, Arif Hidayat IAIN Purwokerto Jl. Ahmad Yani 40-A, Telp. +62-81635624, Purwokerto-53126 E-mail: [email protected], [email protected] Abstract: This paper reveals the tradition of Javanese people on handling the death. Javanese muslims is understood in a framework of great and little tradition and the meaning in death tradition. Those items when it is revealed and understood practically seems to have a shift. The variation in death tradition because of the distance and the evolution. There are some important highlights; first, Javanese Muslims in understanding and doing the death ritual based on a strong basic as an honour for those who alive and as a symbolic dimension with other nature. Second, Javanese Muslims know that death is a way to go back to Allah so that the every- body should be in a purified condition and still has a belief that Allah is the only one to be worshiped. The people believe that Allah is the Most Forgiving so that Muslims should pray for all the mistakes and bad deed. Abstrak: Tulisan ini berusaha untuk mengungkap tentang tradisi kematian Wong Islam Jawa dipahami oleh pelakunya dalam framework great and little tradition, dan makna di dalam tradisi kematian Wong Islam Jawa. Dua hal tersebut, bila diungkap dan dipahami dalam tataran praktik, ada- kalanya memiliki pergeseran. Variasi yang muncul dalam tradisi kematian Wong Islam Jawa karena jarak yang jauh dari pusat, juga karena perubahan dari waktu ke waktu (evolusi).
    [Show full text]
  • Kwame Nkrumah University of Science and Technology, Kumasi
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF AGRICULTURE AND NATURAL RESOURCES FACULTY OF AGRICULTURE DEPARTMENT OF HORTICULTURE COMPARATIVE ASSESSMENT OF QUALITY OF LOCALLY PRODUCED COMMERCIAL AND IMPORTED RICE (Oryza sativa) VARIETIES IN GHANA BY GODFRED KOFI NYAMEKYE JULY, 2016 COMPARATIVE ASSESSMENT OF QUALITY OF LOCALLY PRODUCED COMMERCIAL AND IMPORTED RICE (Oryza sativa) VARIETIES IN GHANA BY GODFRED KOFI NYAMEKYE A THESIS SUBMITTED TO THE SCHOOL OF RESEARCH AND GRADUATE STUDIES, KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF THE DEGREE OF MASTER OF PHILOSOPHY (M.Phil.) IN POST HARVEST TECHNOLOGY JULY, 2016 DECLARATION I hereby declare that, except for specific references which have been duly acknowledged, this project is the result of my own research and it has not been submitted either in part or whole for any other degree elsewhere. GODFRED KOFI NYAMEKYE …………………………………………………… (Student) Signature Date Certified by: DR. FRANCIS APPIAH …………………………… …………………….... (Supervisor) Signature Date DR. LAURA ATUAH ………………………… ……………………. (Co-Supervisor) Signature Date DR. BONAVENTURE K. MALEEKU ……………………… ………………….... (Head of Department) Signature Date i ACKNOWLEDGEMENT First of all I say thank you to God almighty for his goodness and mercies to me. All praise, glory and adoration to His name for given me this opportunity and seeing me through to a successful completion. I am greatly indebted to my supervisor Dr. Francis Appiah of the Department of Horticulture, who indefatigably supervised my work despite his very busy schedules and whose constructive criticisms and guidance made this work a success. I remember his encouraging words “don’t worry, you will complete this work, just be your best” which helped ease out my rough time in many situations.
    [Show full text]
  • The Economic Causes of Crop Residue Burning in Western Indo-Gangetic Plains∗
    The Economic Causes Of Crop Residue Burning in Western Indo-Gangetic Plains∗ Ridhima Guptay Abstract Biomass burning of agricultural field residue (stalks and stubble) during wheat and rice harvesting periods, in the Indo-Gangetic plains, has led to substantial emission of trace gases and particles.This paper seeks to uncover the factors that explain on field residue burning of rice residues in Indian Punjab. The results suggest that the use of a Combine Harvester is the single most important determinant of the decision to burn rice residues. The decision to use the combine harvester in turn is determined by the rice variety sown by a farmer. Coarse rice growers are more likely to use a Combine Harvester. Other factors which were considered important like size of livestock and technical ability of the farmer do not seem to have an impact on the decision to burn rice residues. These results have important implication for mitigation policies to reduce residue burning in this region. 1 Introduction Biomass burning of agricultural field residue (stalks and stubble) during wheat and rice harvesting periods, in the Indo-Gangetic plains, is an important source of atmo- spheric pollution in this region (Venkataraman et al., 2006). Consequently, regional climate, and consequently crop output (Auffhammer et al., 2006), and the health (Long et al., 1998) of the population are adversely affected. What factors explain on field burning of crop residues in Indian Punjab? In this paper, I examine this question in the context of rice residues; an extremely important issue given that understanding why farmers burn is imperative to prescribing policy reforms.
    [Show full text]