DOCSLIB.ORG

Chef's Special Dessert Il Pasticci Vi Prepara [ Coffee & Tea Caffe & Te ]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chef's Special Dessert Il Pasticci Vi Prepara [ Coffee & Tea Caffe & Te ] Taylor Fladgate Italicus Rosolio di Bergamotto 10 yr Tawny Port Rose petals, bergamut, Flour-less Chocolate Mousse Matured in seasoned oak chamomile, lavender, crisp, Semi-sweet chocolate, whipped cream, casks, delicate wood notes & sweet and a bit tart 13 rich aromas of mature fruit 11 chocolate crumbles 9 Cynar Ricetta Originale Tuaca Liqueur Italian aperitif flavored with Thin Apple Torte Vanilla, caramel, white artichoke leaves. Bittersweet Salted caramel ice cream 10 chocolate and mocha coffee and mildy spicy 12 reminiscent of tiramisu 11 Crema Brucuata (our Créme Brûlée) Disarono Amaretto Madagascar vanilla bean, Liquore Galliano L’Autentico Rich and syrupy with caramel, caramelized sugar. seasonal berries, Anise, peppermint, ginger, marzipan, honeycomb coffee citrus madeleine 9 nutmeg and citrus with and apricot taste 11 lingering smooth vanilla 11 Tiramisu in Tazza Roman Sambuca Fernet Branca Ladyfingers dipped in espresso liqueur, Sweet, clean rich aniseed, Strong peppermint with elderflower, liquorice with mascarpone cream 9 spicy liquorice, fresh mint, subtle coriander 11 chamomile, citrus notes 11 Cioccolato Cake Amaro Montenegro Chocolate cake, and more chocolate, Peychaud’s Apertivo Liqueur Blend of 40 botanicals strawberries, whipped cream 9 Light and subtle, zesty orange including vanilla, orange and grapefruit with herbal peels and eucalyptus 13 Affogato rooty complexity 11 Vanilla ice cream, espresso 8 Candolini Grappa Bianca Ramazzotti Amaro Clear blend of several grapes. Root Beer, grapefruit, nutmeg, interesting floral character, cinnamon, vanilla, orange 11 hints of lemongrass, marzipan, CHEF’S SPECIAL DESSERT and sage notes 11 Amaro Nonino IL PASTICCI VI PREPARA Grappa-based, infused with Baileys Irish Cream Liqueur Special sweets and desserts concocted many herbs including Creamy latte coffee and dark and prepared by the chef 10 saffron, licorice, rhubarb, chocolate flavors with a touch [ ] orange, tamarind 18 of nuttiness 11 Artisanal Cheese Platter Chef’s hand-picked selection of regional fine cheeses and spreads 13 [ COFFEE & TEA CAFFE & TE ] Gelato Chef’s seasonal selections Espresso 5 | Cappuccino 5 | Coffee 3.50 each scoop 3 Assorted Fine Teas (presented at your request) 3.50 Taylor Fladgate Italicus Rosolio di Bergamotto 10 yr Tawny Port Rose petals, bergamut, Matured in seasoned oak chamomile, lavender, crisp, Flour-less Chocolate Mousse casks, delicate wood notes & sweet and a bit tart 13 Semi-sweet chocolate, whipped cream, rich aromas of mature fruit 11 Cynar Ricetta Originale chocolate crumbles 9 Tuaca Liqueur Italian aperitif flavored with Vanilla, caramel, white artichoke leaves. Bittersweet Thin Apple Torte chocolate and mocha coffee and mildy spicy 12 Salted caramel ice cream 10 reminiscent of tiramisu 11 Disarono Amaretto Crema Brucuata (our Créme Brûlée) Liquore Galliano L’Autentico Rich and syrupy with caramel, Madagascar vanilla bean, Anise, peppermint, ginger, marzipan, honeycomb coffee caramelized sugar. seasonal berries, nutmeg and citrus with and apricot taste 11 citrus madeleine 9 lingering smooth vanilla 11 Roman Sambuca Tiramisu in Tazza Fernet Branca Sweet, clean rich aniseed, Ladyfingers dipped in espresso liqueur, Strong peppermint with elderflower, liquorice with mascarpone cream 9 spicy liquorice, fresh mint, subtle coriander 11 chamomile, citrus notes 11 Amaro Montenegro Cioccolato Cake Peychaud’s Apertivo Liqueur Blend of 40 botanicals Chocolate cake, and more chocolate, Light and subtle, zesty orange including vanilla, orange strawberries, whipped cream 9 and grapefruit with herbal peels and eucalyptus 13 rooty complexity 11 Affogato Candolini Grappa Bianca Vanilla ice cream, espresso 8 Ramazzotti Amaro Clear blend of several grapes. Root Beer, grapefruit, nutmeg, interesting floral character, cinnamon, vanilla, orange 11 hints of lemongrass, marzipan, CHEF’S SPECIAL DESSERT and sage notes 11 Amaro Nonino IL PASTICCI VI PREPARA Grappa-based, infused with Baileys Irish Cream Liqueur Special sweets and desserts concocted many herbs including Creamy latte coffee and dark and prepared by the chef 10 saffron, licorice, rhubarb, chocolate flavors with a touch [ ] orange, tamarind 18 of nuttiness 11 Artisanal Cheese Platter Chef’s hand-picked selection of regional fine cheeses and spreads 13 [ COFFEE & TEA CAFFE & TE ] Gelato Espresso 5 | Cappuccino 5 | Coffee 3.50 Chef’s seasonal selections each scoop 3 Assorted Fine Teas (presented at your request) 3.50.
Load more

Recommended publications
  • Ristorante Del Lago Dinner Menu
    Simply Italian Antipasti… commonly cold meats and cheeses plus a small vegetable dish served before a pasta course Agrodolce …translates to “sweet and sour”. Burrata …fresh mozzarella with a creamy center Bruna Alpina … a prized milk cow used to produce the finest Parmigiano Reggiano Castelvetrano Olive … a buttery tasting green olive from Sicily Frittatine …a street-food from Naples – essentially fried balls of spaghetti pasta. Speccatelle …are tomatoes that have been harvested, cooked, peeled, separated into wedges by hand, and preserved in one speedy process. This process ensures the ripeness and freshness of the tomatoes is perfectly preserved in a true Italian tradition. Castelfranco …a heirloom type of radicchio. Caciocavallo …”cheese” “on horse back”. Similar in taste to Provolone, this is a streached-curd cheese made from sheep or cow’s milk. Welcome to Ristorante Del Lago Guanciale … a delicacy in Italy, this cured We are excited to have you join us at Ristorante meat is made from pork cheek and spices. We cure and age our own here in Ristorante Del Lago. Designed by Adam D. Tihany and inspired Del Lago. by the beautiful villas of Lake Como. Ristorante Del Primi Piatti … first plates, commonly pasta Lago translated to “Restaurant of the Lake” is a based dishes combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and Orecchiette…”little ears” a type of pasta named after its shape. cocktails, embraced in a fun and an inviting atmosphere. Campanelle … a ribbed spiral short noodle Fra Diavolo …”Devil Monk” refers to a spicy sauce. Buon Appetito! Cacio e Pepe … translates to “cheese & Mark Musial, Capocuoco pepper”; classic Roman pasta prepared with Pecorino cheese and cracked black pepper Monique West, Direttore Di Ristorante Secondi Piatti … second plates, almost always a protein Pollo Arrosto … roasted chicken Salsa Verde … an intensely flavored green sauce (garlic, capers, anchovies, tomato, olive, parsley, basil, spinach) Involtini…”little bundles” a filling usually rolled up in a thin layer of a meat.
    [Show full text]
  • Olympia, Washington 98504-3096
    Olympia, Washington 98504-3096 January 4, 2008 B U L L E T I N TO: ALL STORES AND CONTRACT LIQUOR STORES FROM: Steve Burnell, Marketing Manager SUBJECT: Merchandise Bulletin #02 1) The following new “L” items are in the Distribution Center. Selected stores will receive one case of these items. Managers are reminded to immediately display these items upon receipt in their outlets. Stores and contract liquor stores not receiving an allocation may place an order in the normal manner. Please order in full cases only. UNITS LIQUOR ALLO- BRAND TYPE UNITS/ UPC RETAIL CATED CODE DESCRIPTION CODE # SIZE CASE # PRICE 1 case 035155 Vincent Van Gogh Acai 265 750 ml 12 33824- $23.95 Blueberry Vodka 91343 Once again, Van Gogh Vodka’s artistic spirit shines with the first Acai-flavored vodka. Van Gogh’s Acai- Blueberry Vodka marries the exotic Acai berry with the sweet blueberry to produce a true martini in a bottle. Swathed in royal purple hues, it tingles the taste buds with a vibrant blend of berries, starting with an overtone of blueberry and finishing with the Acai nectar. Explore your exotic side. Straight or mixed with other fine Van Gogh Flavored Vodkas, Van Gogh’s Acai-Blueberry vodka always makes the Luxury Martini. UNITS LIQUOR ALLO- BRAND TYPE UNITS/ UPC RETAIL CATED CODE DESCRIPTION CODE # SIZE CASE # PRICE 1 case 073452 Dekuyper Lusciouis 475 750 ml 12 80686- $13.95 Pomegranate 36740 Now the flavor that’s on everyone’s lips can be in your drink. Put a sweet and tangy twist on your favorite cocktail with the trendy, new taste of luscious DeKuyper® Pomegranate.
    [Show full text]
  • Rhubarb Rheum Rhabarbarum
    Rhubarb Rheum rhabarbarum Rhubarb is an herbaceous, cool-weather perennial vegetable that grows from short, thick rhizomes. It produces large, triangular-shaped poisonous leaves, edible stalks and small flowers. The red-green stalks, which are similar to celery in texture, have a tart taste and are used in pies, preserves, and sauces. The leaves contain the toxic substance oxalic acid, a nephrotoxic which is damaging to the kidneys and may be fatal in large amounts but generally causes shortness of breath, burning sensations in the mouth and throat, coughing, wheezing, laryngitis, and edema. If the leaves have been ingested do not induce vomiting but call the Poison Control Hotline. Oxalic acid will migrate from the leaves to the stalks of plants that have been exposed to freezing conditions, therefore those stalks should not be consumed. Soil Requirements Rhubarb has a wide range of acceptable pH, from 5.0-6.8 which makes it well-suited for a Connecticut garden. Have a soil test done through the UConn Soil & Nutrient Analysis Lab and follow the recommendations a year before planting if possible. Amending the soil with aged manure or well-rotted compost will increase plant production. Location Selection & Planting Rhubarb should be planted in an area with full sun or light shade where it will be out of the way, at one end or side of the garden, as it will remain productive for 5 or more years. They should be planted in an area with good drainage or in raised beds. Rhubarb roots may be planted or divided in the early spring while they are still dormant.
    [Show full text]
  • THE HANDBOOK Your South Beach Success Starts Here!
    THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit ..............
    [Show full text]
  • Ristoranti * Pizzerie * Paste * Risotti
    RISTORANTI * PIZZERIE * PASTE * RISOTTI Insalata Caprese (ML,) £8.95 Gamberoni Indorati (F,CRST) £11.95 Mozzarella cheese, tomatoes and basil with extra virgin olive oil Large peeled prawns, deep fried in a light batter, served with tartar sauce AntiPasto Di Terra ( N) £10.95 Selection of Italian cured meat, olives, pomodori secchi and Carciofi Bruschetta Italian (G) £6.95 Toasted Italian bread topped with chopped tomato, Terrina Di Pate (G,ML) £ 7.25 Fresh basil and drizzled with olive oil Homemade chicken liver pate served with red onion chutney, salad and toast Funghi Fritti (v) (ML,G,E) £6.95 Deep fried Mushrooms with a garlic dip Involtini Di Salmone (E,F,G) £10.95 £9.95 Scottish smoked salmon filled with prawn marie-rose served Mozzarella Sticks (ML,G.E) £7.50 with a crisp salad Mozzarella cheese fried served with a spicy tomato sauce Cozze Al Valpore G,ML,F,CR) £ 8.95 Steamed blue shell mussels served with garlic bread, a choice of white wine, onions, cream, garlic/or tomato, white wine, garlic & chilli Gamberoni Al Vino Bianco (F,G,ML,CR) £11.95 King prawns cooked with garlic and white wine with a touch of chilli 3 Ragazzi Food Information We now provide you with Allergen information, letting you know if our food contains any of the following ingredients as listed below Celery (C) Cereala with gluten (G) Crustanceans (GR) Fish (F) Lupin (L) Milk (ML) Mustard (M) Nuts (N) Peanuts (P) Sesame (S) Seeds (SE) Soya (SO) Eggs (E) Molluscs (MO) We endeavour to source fresh products at all times but cannot guarantee that our suppliers do not use some G.M.
    [Show full text]
  • SLL-2020-Trade-Journal-SPIRITS.Pdf
    BOUTIQUE WINES YOUR CRAFT PURVEYOR OF SPIRITS EXCLUSIVE BEER ITALIAN ARTISAN PRODUCTS ESSENTIAL OILS TRADE JOURNAL 2 0 2 0 CONTACTS Tel/WhatsApp: +852 5219 6457 Email: [email protected] 5 IN THIS JOURNAL 07 WINE Your guide to the best of Italy's regional uncharted wines 59 MARSALA & DESSERT WINE Unparalleled "pre-British" Marsala wines, flavoured and dessert wines 71 GRAPPA The largest selection of Grappa and grape distillates you will ever find in Hong Kong 105 SPIRITS & LIQUEURS The artisan and most trendy liquors that will help make your cocktails the talk of the town 157 ESSENTIAL OILS Unique food-grade organic essential oils to finish cocktails and food in style 165 CRAFT BEER Tons of character in beers that keep a close eye on tradition LIQUEURS? THERE ARE SO MANY DIFFERENT KINDS, WITH SO MANY FLAVORS; SUCH INFINITE VARIETY CHAIM DAUERMANN 105 S P I R I T S & LIQUEURS This section was the most difficult to compile because of the many products on the market that certainly deserve to be on the pages of this catalogue which begins with a category we strongly believe in: the Italian Amaro. Amaro (Italian for "bitter") is an herbal liqueur that is commonly consumed as either an aperitif or an after-dinner digestif. It usually has a bitter-sweet flavuor, sometimes is syrupy and has an alcohol content between 16% and 40%. Amari (plural tense of Amaro) are created by macerating herbs, flowers, aromatic bark, citrus peel and spices into neutral spirits or grape distillates. They can be aged in cask and are increasingly used in cocktail recipes of the best bars of London and the US.
    [Show full text]
  • Starters Handhelds Entrees + Salads
    STARTERS HANDHELDS CHOOSE: Fries | Corn Tortilla Chips $1 | Sweet Potato Fries $3 | Dilly Beans $3 | Street Corn $3 CHICKEN WINGS 6pc • $7.50 | 8pc • $10 | 12pc • $14 $ OR CHICKEN TENDERS 6pc • 12 $ $ CHOOSE: SMASH BURGER 12 MAC MELT 12 O.G. - Plain & crispy DF Double quarter pounder w/lettuce, tomato, house bread & butter pickles, cheddar/ OBD BBQ pulled pork w/mac and cheese on sourdough Truffalo GF American cheese blend, roasted garlic aioli OBD Chipotle Molasses BBQ DF BAJA TACOS $ House Bier Honey Mustard DF BEYOND BURGER 14 VG Three flour tortillas stuffed w/ lettuce, citrus pico, torn cilantro, and crema Sweet Thai Chili DF GF w/spinach arugula, cheddar/American cheese blend, whole grain tomato relish with a side of street corn CHOOSE STYLE: Chicken $14 | Pulled Pork $15 | Steak $18 PRETZEL BITES $12 VG FINESTKIND REUBEN $14 w/choice of beer cheese or House Bier honey mustard and house pickle w/black pepper corned beef, IPA sauerkraut, thousand island, melted Swiss HADDOCK SANDWICH $MKT on toasted Texas style marble rye Pineapple IPA beer-battered fish filet, spicy house made remoulade, CAST IRON NACHOS $10 GF VG lettuce, tomato, and onion w/ citrus pico, layers of house-made beer cheese & shredded cheddar/cotija blend, BIG DILL $12 lettuce, scallion, and crema $ $ $ Grilled or fried chicken sandwich w/ lettuce, house made ranch, and dill pickle Add Chicken 2 | Pulled Pork 2 | Steak 4 CHOOSE: O.G., Truffalo, or Nashville-spiced SMUTTLABS CAST IRON CHIMICHANGA $9 w/ flour tortilla, shredded cheddar/jack/cotija blend, fried and topped with house made beer cheese, lettuce, pico, and crema.
    [Show full text]
  • Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS
    33742 Federal Register / Vol. 81, No. 103 / Friday, May 27, 2016 / Rules and Regulations DEPARTMENT OF HEALTH AND MD 20740, 240–402–5429, email: f. How Total Carbohydrates Appears on the HUMAN SERVICES [email protected]. Label g. Calculation of Calories From SUPPLEMENTARY INFORMATION: Food and Drug Administration Carbohydrate Table of Contents 2. Sugars 21 CFR Part 101 a. Definition Executive Summary b. Mandatory Declaration [Docket No. FDA–2012–N–1210] Purpose of the Regulatory Action c. Changing ‘‘Sugars’’ to ‘‘Total Sugars’’ Summary of the Major Provisions of the d. DRV RIN 0910–AF22 Regulatory Action in Question e. Seasonal Variation in Sugars Content Costs and Benefits 3. Added Sugars Food Labeling: Revision of the I. Background a. Declaration Nutrition and Supplement Facts Labels A. Legal Authority (i) Comments on the Rationale for B. Need To Update the Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS. II. Comments to the Proposed Rule and the (ii) Evidence on Added Sugars and Risk of ACTION: Final rule. Supplemental Proposed Rule, Our Chronic Disease Responses, and a Description of the Final (iii) New Evidence Presented in the 2015 SUMMARY: The Food and Drug Rule DGAC Report Administration (FDA or we) is A. Introduction b. The 2015 DGAC Analysis of Dietary amending its labeling regulations for B. General Comments Patterns and Health Outcomes conventional foods and dietary 1. Comments Seeking an Education c. Authority for Labeling supplements to provide updated Campaign or Program (i) Statutory Authority nutrition information on the label to 2.
    [Show full text]
  • Giovanni's Bar Happy Hour
    Bar Menu Welcome to Giovanni Ristorante Our family arrived in America from Carini, Sicily and Pr. Avellino, Naples, Italy over forty years ago. They were in search of a better life for themselves and for future generations. Deep rooted in our family traditions are a welcoming nature, delicious food and a strong family structure. These are the traditions that we based the foundation of our restaurant upon. Giovanni's opened in 1999 and our family's passion for food and love of Italy keeps us dedicated to serving the freshest and most authentic Italian cuisine in all of Naples. -The Conigliaro Family Bar Happy Hour Daily 4:00pm-7:00pm 50 % off all of the following: -Bellini List -Martini List -Tropical Drinks List -Classic Cocktail List -Well Drinks -House Wines by the Glass -All Bottled Beers -All Beers on Tap -Russian Standard Vodka -Platinum Vodka -Bar Appetizers Giovanni's Bar Happy Hour -All happy hour drink specials are valid for purchase and consumptions at the bar only! -Happy Hour drink specials are not valid in our dinning room, for individuals, tables or private functions. -Happy Hour Drinks can not be purchased at our bar and be brought into our dinning room. Lunch Hours Dinner Hours Monday-Friday Mon-Sat 4:00pm-10:00pm 11:00am-3:30pm Sun 4:00pm-9:00pm Find us on Facebook, Twitter or www.giovanni-naples.com www.softcafe.com Happy Hour Bar Menu Daily 4:00pm - 7:00pm Bar Appetizers Mozzarella Fritta ................................................................................................................................................................................... $8.99 homemade breaded mozzarella cheese deep fried served with a side of our marinara sauce Zucchini Sticks ........................................................................................................................................................................................
    [Show full text]
  • Analytical Methods Accepted Manuscript
    Analytical Methods Accepted Manuscript This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains. www.rsc.org/methods Page 1 of 26 Analytical Methods 1 2 3 4 A practical method for the simultaneous quantitative determination of 5 6 twelve anthraquinone derivatives in rhubarb by a single-marker based on 7 8 9 ultra-performance liquid chromatography and chemometrics analysis 10 11 12 13 * * 14 Peng Tan, Yan-ling Zhao, Cong-En Zhang, Ming Niu, Jia-bo Wang , Xiao-he Xiao 15 16 17 18 19 China Military Institute of Chinese Medicine, 302 Military Hospital of Chinese 20 21 People's Liberation Army, Beijing 100039, P.R. China 22 Manuscript 23 24 25 26 Authors: 27 28 Peng Tan, E-mail: [email protected] Tel.: +86 10 66933325.
    [Show full text]
  • Growing Rhubarb
    RHUBARB BASICS: Different varieties vary in levels of sourness, and WE CAN HELP YOU…. fibrousness and colors and ranges from green to To identify plants red. There is NO correlation between flavor and Diagnose common insect and disease problems color. Find answers to your gardening questions Provide soil test kits You can see us at many local events: Growing Rhubarb is hardy in USDA Zone 4 but can also be Local Farmers Markets grown in Zone 3 if sheltered (near a house Chisago County Fair foundation for example). Generally only 1 adult Almelund Threshing Show Rhubarb plant is needed for a family. Only the stalks are Chisago Lakes Home and Garden Show In Chisago County edible by humans. The leaves are considered toxic. Spring Gardening Expo An all day gardening event held in March: Classes on a variety of horticultural topics Rhuhbarb can be grown from seed or by dividing a Info booth staffed by Master Gardeners large adult plant. Tended plants may live up to 15 Local businesses display and sell merchandise years. It is adaptable to many soil types as long as you mix it with a healthy amount of compost. Soil Bare root plant sale pH is not important to this vegetable plant. Each spring the Master Gardeners offer for sale several varieties of fruit and vegetable plants as bare root Rhubarb is considered a “heavy feeder” meaning stock. These varieties are University recommended for the plant will take in large amounts of nutrients our area and are often hard to find at local nurseries. from the soil to create the large leaves and stalks.
    [Show full text]
  • Cocktail Markets Day 2016 Huub Van Doorne
    Cocktail Markets Day 2016 Huub van Doorne 24 March 2016 Disclaimer DISCLAIMER THIS PRESENTATION may contain forward looking statements. These statements are based on current expectations, estimates and projections of Lucas Bols¹s management and information currently available to the company. Lucas Bols cautions that such statements contain elements of risk and uncertainties that are difficult to predict and that could cause actual performance and position to differ materially from these statements. Lucas Bols disclaims any obligation to update or revise any statements made in this presentation to reflect subsequent events or circumstances, except as required by law. Certain figures in this presentation, including financial data, have been rounded. Accordingly, figures shown for the same category presented in different tables may vary slightly and figures shown as totals in certain tables may not be an exact arithmetic aggregation of the figures which precede them. 2 Lucas Bols’ mission & strategic framework Mission Lucas Bols We aim to create great cocktail experiences around the world. Strategic framework Lucas Bols Our strategy is to strengthen and grow our global brands in the international cocktail market and to maintain the competitiveness of our regional brands in regional and local markets Lead the Leverage Build the Accelerate global development of operational brand equity brand growth the cocktail market excellence In global brands we aim for average annual revenue growth of 3-4% in the mid term – supported by an additional €
    [Show full text]