DOCSLIB.ORG

Dairy and Products Annual

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dairy and Products Annual THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 10/31/2014 GAIN Report Number: RS1483 Russian Federation Dairy and Products Annual 2014 Dairy and Products Annual Approved By: Holly Higgins Prepared By: FAS Staff Report Highlights: FAS/Moscow forecasts annual domestic milk production to decline two percent in CY 2015 (to 29.3 MMT). In turn, imported fluid milk is forecast to remain flat (375,000 MT) as dairy processors continue to take advantage of the market opportunities for high-value dairy products. Production estimates for cheese (460,000 MT), butter (240,000 MT), and NFDM (85,000 MT) are expected to marginally increase next year, while WMP production is forecast to fall slightly from increased production levels in 2014. Imports of dairy products are expected to remain flat or increase slightly when compared to reduced 2014 import levels which have been impacted, in part, by Russia’s decision to ban imports from several foreign suppliers. Production Cow Inventories FAS/Moscow forecasts 2015 Russian cows-in-milk to fall by approximately 2.5 percent from revised 2014 estimates (to 7,850 head). Unlike in the pork and poultry sectors, and despite industry modernization and improved per-cow yields at large agricultural holdings, most of the dairy cattle in Russia are located on small-scale, less efficient farms. Although Russia is forecast to import nearly 100,000 head of live purebred cattle in 2014 (both dairy and beef cattle) to improve the quality of the pre-existing herd (see RS1475) – nearly the same volume imported in 2013 – these purebred animals are being imported by large-scale agricultural establishments (which account for less than half of Russia’s fluid milk production). Due to this reason, the long term decline of the Russian dairy cattle herd is expected to continue in 2014 and 2015. FAS/Moscow has also lowered the 2014 cows-in-milk forecast given the anticipated fluid milk production declines this year, and has slightly lowered 2013 estimates based on the availability of year- end milk production statistics. Fluid Milk FAS/Moscow forecasts 2015 fluid milk production to fall approximately two percent (to 29.3 MMT) from revised 2014 forecasted levels (i.e., 29.9 MMT). As previously noted in past reports, Russian domestic milk production still continues to fall even as facility modernization and improved farm management practices are being instituted at large-scale agricultural establishments. FAS/Moscow has also decreased the 2014 forecast for milk production (by almost two percent to 29.9 MMT) as industry analysts are predicting a small decline in overall milk production in Russia this year. In addition, 2013 production levels have also been decreased by less than one-half percent to correlate with year-end statistics published by Rosstat. Chart 1. Russian Monthly Fluid Milk Production (January 1999 - August 2014) (1,000 MT) Source: Rosstat According to Rosstat, from January through June of this year, agricultural establishments accounted for less than half (i.e., 48.6 percent) of Russian fluid milk production (and less than one percent more than they accounted for during the first six months of 2013). Chart 2. Percentage of Russian Fluid Milk Production, January-June 2014, by Farm Type Source: Rosstat The percentage of milk production at large-scale agricultural establishments is far less than the share of production these establishments account for in some other Russian agricultural industries (e.g., more than 90 percent of Russian poultry production comes from agricultural establishments). Moreover, the percentage of milk production accounted for by agricultural establishments differs across Russia’s Federal Districts -- accounting for a high of 83 percent of production in the Northwest and a low of only 14 percent in the North Caucuses. Chart 3. Percent of Russian Milk Production by Farm Type, January-June 2014, by Federal District Source: Rosstat NOTE: The Russian regions accounting for the largest share of production, through September 2014, were the Republic of Tatarstan, Krasnodar Kray, Moscow Oblast, the Republic of Udmurtia, Altai Kray, and the Republic of Bashkortostan. Most of the small-scale farms, which collectively account for slightly more than 50 percent of the fluid milk in Russia, use less intensive production methods, are excluded from efficient distribution channels, and are more vulnerable to economic factors, such as fluctuations in prices. According to industry analysts, high interest rates for long-term loans (e.g., 8-15 years at 14-15 percent), delays in receiving state subsidies (from 3 to 6 months), and currency depreciation1 negatively impacted the economic strength of Russian dairy producers (particularly small-scale producers). The increased cost of doing business has had a direct effect on the volume of fluid milk production. According to the Russian National Union of Milk Producers (Soyuzmoloko) sectoral profitability (including for agricultural establishments) will not be reached without continued subsidies due to high production costs in Russia. Even though some state support measures offered to milk producers (e.g., per-liter subsidies, interest rate subsides for investment loans, grants for farmers, etc.) are available to both large and small-scale famers, most of these support programs aim to further consolidate the industry and were designed for the benefit of large-scale agricultural establishments. Rosstat reports that slightly more than 60 percent of all of the raw milk produced by all types of agricultural producers in Russia was sold for further industrial processing. However, Rosstat also reports that 92 percent of raw fluid milk produced by large-scale agricultural establishments was sold for further processing. Given that industry sources believe a substantial portion of raw milk produced by household farms is consumed on-farm, these farmers are often unable to collect subsidies, earn income on sales, etc. As such, small-scale Russian dairy farmers have limited access to financial resources required for herd maintenance, enhancing productivity, and modernizing operations, and cannot compete on the same economy-of-scale with agricultural establishments. Table 1. Russia: Fluid Milk Supply and Distribution, 1,000MT 2013 2014 2015 Dairy, Milk, Fluid Market Year Begin: Jan Market Year Begin: Jan Market Year Begin: Jan Russia 2013 2014 2015 USDA New USDA New USDA New Official Post Official Post Official Post Cows In Milk 8,425 8,250 8,200 8,050 7,850 Cows Milk Production 30,661 30,529 30,500 29,900 29,300 Total Production 30,661 30,529 30,500 29,900 29,300 Total Imports 316 316 330 375 375 Total Supply 30,977 30,845 30,830 30,275 29,675 Total Exports 27 22 30 20 15 Fluid Use Dom. Consum. 10,200 10,150 10,000 9,825 9,625 Factory Use Consum. 18,400 18,350 18,500 18,200 17,900 Feed Use Dom. Consum. 2,350 2,323 2,300 2,230 2,135 Total Dom. Consumption 30,950 30,823 30,800 30,255 29,660 1 Based on data from the Central Bank of the Russian Federation, between January 1, 2014, and October 25, 2014, the ruble fell almost 30 percent against the dollar. See, e.g., http://www.cbr.ru/eng/currency_base/dynamics.aspx. Total Distribution 30,977 30,845 30,830 30,275 29,675 NOTE: Official USDA data is available at http://www.fas.usda.gov/psdonline/psdHome.aspx Cheese FAS/Moscow forecasts 2015 Russian cheese production to increase by slightly more than two percent (compared to revised 2014 production forecasts), to 460,000 MT. Dairy processors are expected to continue to take advantage of the market opportunities for high-valued dairy products given, in part, the reduced availability of foreign cheeses because of a myriad of restrictions placed on traditional foreign suppliers. Given the forecasted decrease in domestic milk production in 2014, FAS/Moscow has decreased the 2014 cheese production forecast by nearly two percent, to 450,000 MT (however, based on full year data, this still amounts to a nearly five percent increase in production over revised 2013 levels). As previously noted, some traditional foreign cheese suppliers (e.g., the European Union and, to a lesser extent, Australia and Norway) have been restricted from the market as a result of an August 2014 ban on imports (see, e.g., RS1455), while others (e.g., Ukraine) have been restricted due to residue detections and labeling concerns. This has resulted in improved market opportunities for Russian cheese (see the trade section below for more information). As was the case in 2013, Russian cheese manufacturers are expected to continue to make use of imported fluid milk (e.g., from Belarus), as needed, to partially supplement for reduced domestic supplies. Overall 2013 cheese production levels have been decreased by nearly 6.5 percent to correlate with year- end statistics published by Rosstat. Table 2. Russia: Cheese Supply and Distribution, 1,000 MT Dairy, Cheese 2013 2014 2015 Russia Market Year Begin: Jan Market Year Begin: Jan Market Year Begin: Jan 2013 2014 2015 USDA New USDA USDA New New Post Official Post Official Official Post Beginning Stocks 12 12 8 8 10 Production 460 430 460 450 460 Total Imports 364 364 355 230 240 Total Supply 836 806 823 688 710 Total Exports 16 16 15 10 5 Total Dom. Consumption 812 782 798 668 695 Total Use 828 798 813 678 700 Ending Stocks 8 8 10 10 10 Total Distribution 836 806 823 688 710 NOTE: Official USDA data is available at http://www.fas.usda.gov/psdonline/psdHome.aspx Butter FAS/Moscow anticipated 2015 butter production to increase slightly over revised 2014 levels (by two percent to 240,000 MT).
Load more

Recommended publications
  • SOUR CREAM: Toward Semantic Processing of Recipes
    SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith CMU-LTI-08-005 Language Technologies Institute School of Computer Science Carnegie Mellon University 5000 Forbes Ave., Pittsburgh, PA 15213 www.lti.cs.cmu.edu SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith School of Computer Science Carnegie Mellon University [email protected], [email protected] May 2008 1 Introduction We present preliminary work on SOUR CREAM (System to Organize and Understand Recipes, Capacitating Relatively Exciting Applications Meanwhile). The aim of this project is to develop new techniques for semantic parsing by focusing on the domain of cooking recipes. This report details the MILK meaning representation language and CURD, a database of recipes annotated in the MILK language. We also detail preliminary efforts at semantic processing using this dataset. 2 MILK: Minimal Instruction Language for the Kitchen In this section we present MILK, the Minimal Instruction Language for the Kitchen. In designing this language, we aimed to create a concise, yet complete, set of instructions that represent the actions demanded by imperative statements in recipes. MILK is based on first-order logic, but there is a notion of temporal order and creation/deletion of ingredients. It will provide a basic machine-readable target language for our parsing efforts; the MILK framework should allow a variety of useful applications. We have aimed for a medium-grained representation: a MILK translation of a recipe cannot identify in detail each action that occurs during cooking, but it will offer some useful information about each step in the recipe.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Oliivit 3,5 Ranet 5 Valkosipuleivät 4 VHS 6 Paahdetut Porkkanat 6
    Oliivit 3,5 Pestopasta 10 Lehtikaalipestoa, Harjun ricottaa Ranet 5 & kurpitsansiemeniä (L, V*, G*) Palsternakkaranskalaiset & tillimajoneesia (V, G) Maa-artisokkapasta 14 Valkosipuleivät 4 Harjun ricottaa, ruskistettua voita, kurpitsansiemeniä (L, V*, G*) Yrttistä valkosipulivoita juurileivällä (L, V) VHS 6 Halloumisalaatti 15 Lehtikaalia, bataattia, avocadoa, keitetty Vihreitä tomaatteja (fermentoituna) kananmuna, punakaalia, unikonsiemeniä & hunajaa & smetanaa (L ,G, V*) jugurttia (L, G) Paahdetut Porkkanat 6 Uunibataatti 16 Luomuporkkanoita, jugurttikastiketta (L, G, V*) Mustakaalia, ruskistettua sinappikastiketta, fermentoitua chiliöljyä, Herkku-Harri 7 puolukkaa, mantelia (L, V*, G) Pikkelöityä Itämeren silakkaa, smetanaa ja sinapinsiemeniä (L, G) Päivän Kala TBA 23 Paahdettua puikulaa, mustakaalia, Uunijuusto 8,5 kirvelihollandaisea, ruskistettua voita, hasselpähkinää (L, G) Vuohenjuustoa, ruskistettua voita, mustaherukkahilloa ja juurileipää (L, G*) Rydbergin Leipä 22 Ahvenleipä 9,5 Paistettua ulkofileetä juurileivän päällä, Hollandaise-kastiketta, karamellisoitua sipulia Paistettua ahventa saaristolaisleivän & punajuurta ja mummonkurkkua (L) päällä, emmentalia, pikkelöityä punasipulia ja smetanaa (L) Ahvenanmaan pannukakku 8 Tomaattikeitto 8 Mascarponea, mansikkahilloa, marjoja (L) Fenkolilla maustettu täyteläinen tomaattikeitto, fermentoitua chilikastiketta ja krutonkia (V, G*) Kurpitsahyydyke 7 Kaurakermavaahtoa, karamellisoitua Juustolautanen (ATB) 9 mantelia, mustikkaa (V, G) Valikoima Lentävän Lehmän juustoja, mustaherukkahilloa
    [Show full text]
  • Cream Ingredients
    Cream Ingredients Cream is prepared from milk by centrifugal separation. United States standards require cream containing a minimum of 36% fat to be labeled “heavy whipping” cream. Cream used as an ingredient contains 36% to 40% fat. By standardizing with skim milk, cream of different fat levels can be produced. Light whipping cream and light (“coffee” or “table”) cream contain 30% to 36% and 18% to 30% fat, respectively. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream should be stored under refrigeration. It can be quick-frozen and stored frozen until used. Typical Composition for Fluid Milk Cream Products (%) Cream Product Water Fat Protein Lactose Ash Half-and-Half 80.2 11.5 3.1 4.5 0.7 Light Cream 74.0 18.3 2.9 4.2 0.6 Light Whipping Cream 62.9 30.5 2.5 3.6 0.5 Heavy Cream 57.3 36.8 2.2 3.2 0.5 Plastic Cream 18.2 80.0 0.7 1.0 0.1 Sour Cream, Cultured 71.0 21.0 3.2 4.3 0.7 Source: Chandan R. (1997), Dairy-Based Ingredients, Eagen Press, St. Paul, Minn. Cream Varieties Half-and-Half is a product containing between 10.5% and 18% milkfat, according to federal regulations. It can be pasteurized or ultrapasteurized and may be homogenized. The titratable acidity, expressed as lactic acid, is not less than 0.5%. If nutritive sweeteners or bulky flavoring ingredients are added, the final product must contain not less than 8.4% milkfat.
    [Show full text]
  • Melammu: the Ancient World in an Age of Globalization Max Planck Research Library for the History and Development of Knowledge
    Melammu: The Ancient World in an Age of Globalization Max Planck Research Library for the History and Development of Knowledge Series Editors Ian T. Baldwin, Jürgen Renn, Dagmar Schäfer, Robert Schlögl, Bernard F. Schutz Edition Open Access Development Team Lindy Divarci, Nina Ruge, Matthias Schemmel, Kai Surendorf Scientific Board Markus Antonietti, Antonio Becchi, Fabio Bevilacqua, William G. Boltz, Jens Braarvik, Horst Bredekamp, Jed Z. Buchwald, Olivier Darrigol, Thomas Duve, Mike Edmunds, Fynn Ole Engler, Robert K. Englund, Mordechai Feingold, Rivka Feldhay, Gideon Freudenthal, Paolo Galluzzi, Kostas Gavroglu, Mark Geller, Domenico Giulini, Günther Görz, Gerd Graßhoff, James Hough, Man- fred Laubichler, Glenn Most, Klaus Müllen, Pier Daniele Napolitani, Alessandro Nova, Hermann Parzinger, Dan Potts, Sabine Schmidtke, Circe Silva da Silva, Ana Simões, Dieter Stein, Richard Stephenson, Mark Stitt, Noel M. Swerdlow, Liba Taub, Martin Vingron, Scott Walter, Norton Wise, Gerhard Wolf, Rüdiger Wolfrum, Gereon Wolters, Zhang Baichun Proceedings 7 Edition Open Access 2014 Melammu The Ancient World in an Age of Globalization Edited by Markham J. Geller (with the cooperation of Sergei Ignatov and Theodor Lekov) Edition Open Access 2014 Max Planck Research Library for the History and Development of Knowledge Proceedings 7 Proceedings of the Sixth Symposium of the Melammu Project, held in Sophia, Bulgaria, September 1–3, 2008. Communicated by: Jens Braarvig Edited by: Markham J. Geller Editorial Team: Lindy Divarci, Beatrice Hermann, Linda Jauch
    [Show full text]
  • Things You Need to Know About Sour Cream
    Things You Need to Know About Sour Cream Many recipes call for sour cream and people ask what we think of it, so here’s “the skinny”. REGULAR SOUR CREAM is made from milk and here is a typical list of ingredients for example in the “all natural” brand Breakstone: cultured pasteurized grade a milk and cream, enzymes. 1 cup is approximately 480 calories. LOW FAT SOUR CREAM is made from low fat milk and here is a typical list of ingredients in the ”all natural” brand Breakstone: cultured pasteurized grade a milk and cream, contains less than 1% of agar, vitamin a palmitate, enzymes. 1 cup is approximately 240 calories. NON FAT SOUR CREAM is, well, not quite as “natural” as the higher fat cousins. Here are the ingredients in the same brand, Breakstone: cultured pasteurized grade a nonfat milk, dried corn syrup, food starch-modified, cream*, contains less than 2% of maltodextrin, artificial color, xanthan gum, natural flavor, vitamin a palmitate. *trivial source of fat. Notice all of the sweetener highlighted in yellow! How does sour cream compare to yogurt? Now, let’s compare the sour cream to nonfat Greek yogurt. FAT FREE PLAIN GREEK YOGURT is made from fat free milk and here are the ingredients in the Dannon brand: Cultured Grade A Nonfat Milk, Contains active yogurt cultures. 1 cup is approximately 120 calories. Yes, you can cook with it! Use plain Greek yogurt in any recipe that calls for sour cream! Fat Free Greek yogurt looks and tastes like sour cream, has fewer calories, no fat and no sweeteners! Try it out when cooking! Be sure you are getting PLAIN greek yogurt.
    [Show full text]
  • Congregation Neveh Shalom
    ChroniCle Congregation Neveh Shalom January/February 2013 No. 3 Tevet/Shevat/Adar 5773 Supported by the Sala Kryszek Memorial Publication Fund From the President Martinis & Mitzvot With our current Auction Committee Kicks Off Planning For Mad membership Men Themed Fund-raiser Event hovering around 900 family units, On a mid-November we are one evening, a creaive of the largest and dedicated group congregaions in came together at the the Conservaive movement, and the home of Todd and largest congregaion in our Paciic Felicia Rosenthal for Northwest region, which not only what looked from includes what we tradiionally think of the outside like a as the Paciic Northwest (Washington, casual cocktail party. Oregon, and Briish Columbia) but As people walked also Northern California. That’s right; in, introducions Congregaion Neveh Shalom is the were made. Within a few minutes anyone new to the gathering felt largest Conservaive synagogue north welcomed like an old friend. There was laughter, hugs and much talk of Los Angeles and west of Colorado. about the good imes had at last year’s aucion. As a large congregaions, we have What was the occasion for such a fun Neveh Shalom gathering, you may infrastructures and budgets which ask? Surprisingly, 2013 aucion planning! set us apart from most of the Last year’s “The Greatest Shul on Earth” chairs, Todd and Felicia drew congregaions in our movement. As together a fun, acive commitee and they are back to do it again. “We a result, the United Synagogue of see the aucion as a central community event. We have worked to make Conservaive Judaism recently held it an uter blast…and while there is hard work that goes into every stage its second meeing of leaders of its large congregaions.
    [Show full text]
  • Starters Main Courses Desserts Lunch of the Day 140
    TENNSTOPET TENNSTOPET Starters Desserts Potato Pancake with Vendace Roe, Onion and Smetana 203:- Assiettes Assorties, Chef’s Choice 156:- Crème Brûlée 99:- Skagen Toast: Prawns in Mayonnaise with Vendace Roe 175:- Cheesecake with Cloudberries & Whipped Cream 122:- Matjes Herring Mix on Rye Bread 142:- Almond- and Chocolate Tarte with Cloudberry Sorbet S.O.S. (Herring, Cheese and Butter) 142:- and Cotton Candy 121:- Herring Platter with Västerbotten Cheese (min 2 p.) 196:-/p Lingonberry Pear with Cinnamon Ice-Cream and Cardamomcreme 119:- Swedish Beef Fillet Carpaccio with Vendace Roe 199:- Coupe Tennstopet 99:- Deli Plate( 2 Varieties of Herring, Smoked Salmon Tennstopet’s Cheese platter(With Fruit- and Nut Bread) 142:- with Mustard Sauce, Smoked Reindeer with Homemade Cookies 47:- Horseradish Cream and Västerbottencheese Pie 170:- Truffle (each) 35:- Main Courses Lunch of the day 140:- Mustard Marinated Herring with Browned Butter and Potato Purée 168:- Mon - Fri 11.30 - 14.30 17th of december - 21st of december Lightly Salted Salmon with Dill Creamed Potatoes 255:- Monday: Creamy Fish Casserole with Cod, Salmon, Prawns, Clams and Croutons 242:- Pork Schnitzel with Anchovy, Caper, Green Peas and Fried Potatoes Grilled Pike-Perch with Cabbage, Smoked Pork, Tuesday: Roasted Hazelnuts and Browned Butter 306:- Matjes Herring with Browned Butter, Egg, Chive, Red Onion and Potatoes Karl-Johan Mushroom Croquettes with Crispy Kale, alt Baked Onion and Truffle Mayonnaise 185:- Potato Pancake with Fried Pork and Lingonberries Tennstopet´s Steak Tartar with Accompaniments 235:- 185:- Wednesday: Fried Salted Pork with Onion Sauce Fish and Seafood Casserole with Saffronaioli and Croutons Meatballs with Cream Sauce, Cucumber and Lingonberries 205:- alt.
    [Show full text]
  • THE QUARANTINE MENU Appetizers Wings Soups Salads
    THE QUARANTINE MENU Appetizers Veggie Platter 6.99 Inside Out Skins 6.99 Tzatziki & Hummus served with carrots, A baked potato flipped inside out breaded with cucumbers and grilled pita bread panko and deep fried. Topped with cheese, bacon, green onions, and sour cream Artichoke & Spinach Dip 8.99 House made with spinach, a blend of 6 cheeses Stuffed Mushrooms 6.99 & artichokes served with tortilla chips Sausage, cream cheese and spices (subject to availability) Chicken Tenders 8.99 Breaded boneless chicken strips plain or tossed in Nachos 7.99 choice of sauce. See Wing Sauce List below. Platter of tortilla chips topped with melted cheddar, onion, tomato, and jalapenos Bavarian Soft Pretzel Sticks 6.99 Add Beef or Chicken 2.00 Served with your choice of our signature beer Add Sour Cream 0.75 cheese or nacho cheese Wings 6 wings 6.99 12 wings 12.99 20 wings 20.99 Hand breaded and deep fried to perfection. Tossed in your choice of sauce Sauce: Hot, Mild, Parmesan Garlic, Thai Chili, Honey BBQ or BBQ Soups French Onion 5.99 Classic Tomato (subject to availability) 4.59 Salads (Add chicken $3.00 Add salmon $5.00) Chopped Salad 11.99 House Salad 5.99 Chopped salad greens, cucumbers, red onion, Mixed greens, cucumbers, tomatoes & red onions artichokes, green onions, bacon, & cherry served with your choice of dressing tomatoes tossed with ranch dressing Taco Salad 7.99 Cobb Salad 11.99 Mixed greens, seasoned beef, green onion, Chopped salad greens, cherry tomatoes, ham, red tomato, and cheese. Served in a Tortilla onion, sliced avocado, smoked turkey, blue cheese shell (Add Sour Cream 0.75) & bacon served with your choice of dressing Salad Dressings: Parmesan Peppercorn Greek Salad 10.99 (House), Ranch, Caesar, Tomato Vinaigrette, Fresh greens, cucumber, feta cheese, red onion, Honey Mustard, Red French, oil & vinegar, and black olives served with your choice of Thousand Island, and Italian.
    [Show full text]
  • Bar Appetizers
    --- Bar Appetizers --- Arnie’s Guacamole $9.00 Crab Salad Guacamole $14.00 Lime Juice, Cilantro, Tomatoes, Fresh Jumbo Lump Claw Meat, Jalapeño, Onion Charred Spring Onions Bacon Guacamole $10.00 Mango Guacamole $10.00 House Smoked Bacon, Roasted Corn Salsa, Grilled Mango, Pickled Fresno Chili, Queso Fresco Smoked Paprika Guacamole Sampler $15.00 Pick any three of our fresh made Guacamoles Wood Baked Queso $10.00 A blend of Mexican Cheeses, House-made Chorizo, Charred Peppers & Onions, Topped with Cilantro & Queso Fresco Chorizo Nachos $10.00 Pepperjack Sauce, Cilantro, Lime Pickled Onion, Chipotle Salsa Chips & Salsa $5.00 Roasted & Fresh Salsa with Warm Tortilla Chips --- Arnie’s Desserts --- Chipotle Chocolate Skillet Brownie $8.00 Honey Lime Caramel & Vanilla Bean Ice Cream Tequila Lime Cheesecake $8.00 Whipped Cream Traditional Flan $8.00 Fresh Berry Compote Arnie’s Barn is a 150 year old barn found right in Arnold Palmer’s own back yard in Latrobe, PA. Johnny Morris commissioned local Ozark craftsman Danny Schwartz and his family members to carefully disassemble the barn and its 46-foot timbers, numbering each piece, transporting and re-erecting the barn at Top of the Rock to serve as the golf pro shop and a second restaurant. Some of the timbers from the barn – which included the now extinct American chestnut – are so old, Top of the Rock historians are carbon dating them. When the barn was built 150 years ago, some of those timbers were already well over 100 years old. From Arnie’s Barn, guests enjoy magnificent views of the practice facility along with unique memorabilia and golf gear found nowhere else.
    [Show full text]
  • The Low Fodmaps Diet Chart
    The Low FODMAPs Diet Chart Type of food High in FODMAPs Low in FODMAPs Eliminate foods containing Foods suitable on a Low-FODMAP diet FODMAPs Milk Milk: Cow, Sheep, Goat, Soy Milk: Almond, Coconut, Hazelnut, Creamy soups made with milk Hemp, Rice Evaporated milk Lactose free cow’s milk Sweetened condensed milk Lactose free kefir Lactose free ice cream (non-dairy alternatives) Purchase lactase enzyme to make your own evaporated or condensed milk if needed Yogurt Cow’s milk yogurt (Greek yogurt is Coconut milk yogurt lowest in FODMAPs) Soy yogurt Cheese Cottage cheese Hard cheeses including cheddar, Ricotta cheese Swiss, brie, blue cheese, Mascarpone cheese mozzarella, parmesan, and feta No more than 2 tablespoons ricotta or cottage cheese Lactose free cottage cheese Dairy based Sour cream Butter-limited amounts condiments Whipping cream Half and Half- limited amounts Cream cheese- limited amounts Dairy based Ice Cream Sorbet from FODMAPs friendly fruit desserts Frozen yogurt Sherbet Fruit Apples, Pears Banana Cherries, Raspberries, Blueberries, Strawberries Blackberries Cantaloupe, Honeydew-portion control Watermelon Grapefruit, Lemon, Lime Nectarines, White peaches, Grapes-portion control Apricots, Plums, Peaches Kiwi, Pineapple Prunes Rhubarb Mango, Papaya Tangelos, Clementine, Oranges Persimmon Coconut Orange juice Papaya passion fruit Canned fruit Less than ¼ avocado-portion control Boysenberries Less than 1 tablespoon dried fruit Figs portion control Grapefruit Large portions of any fruit Limit consumption to one low FODMAPs fruit
    [Show full text]
  • Catering Menu
    B R EA K FA ST BREAKFAS T BUFFET Basic Breakfast 4.50 per person FOR PARTIES OF 10 OR MORE Selection of Freshly Baked Muffins and Bagels / Breakfast Buffet 12 per person Cream Cheese / Butter / Assorted Jellies Scrambled Eggs / Roasted Potatoes / Pork Sausage / Bacon / Bagels / Business Breakfast 6.50 per person Cream Cheese / Butter / Assorted Jellies Selection of Freshly Baked Muffins and Bagels / Cream Cheese / Butter / Assorted Jellies / Fruit Tray Executive Breakfast 9 per person A L A C A RT E Selection of Freshly Baked Muffins and Bagels / Yogurt Parfait 5 each Cream Cheese / Butter / Assorted Jellies / Orange Juice 2.50 each Fruit Tray / Orange Juice CATERING Fruit Tray Small (For 15 people) 40/tray VIP Breakfast 12 per person Large (For 30 people) 60/tray MENU Selection of Freshly Baked Muffins and Bagels / 16 oz Soda Pepsi, Diet Pepsi, Sierra Mist 2.25 each Cream Cheese / Butter / Assorted Jellies / 16 oz Water 2.25 each Fruit Tray / Orange Juice / Starbucks Coffee Cookies 2.25 each (Decaf or Regular) PLACE ORDERS Hummus Platter With Veggies and Pita BY 2 PM Create A Breakfast Sandwich 5 per person (For 10-15 people) 45/tray THE PREVIOUS DAY Egg / Cheese / Choice of Bacon, Sausage or Canadian Bacon / Choice of English Muffin or Toast COFFEE OPEN 7 AM TO 4 PM ORDERING & DELIVERY We proudly brew 30 South Wacker Drive Chicago, Illinois 60606 To order call 312-559-1835. Includes Creamers / Sugar / 312-559-1835 Orders must be place by 2 pm the previous day. Stir Stix / Napkins For parties of 8 or more 3 per person BOX LUNCHES 14 EACH ORD ER BY 2 PM PREVIOUS DAY HOT BUFFETS DELI SANDWICHES & WR APS MARKET FRESH SALADS FOR PARTIES OF 10 OR MORE Served with choice of Chips, Fruit or Mixed Green Salad, Served with Fresh Bread, Butter, Chips and Cookie Taco Bar 15 per person and Cookie.
    [Show full text]