DOCSLIB.ORG

Seibel Menu 02.10.2020

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seibel Menu 02.10.2020 Seibel Servery Week of: 2/10/20 Chef Kyle vg Lunch Menu Monday Tuesday Wednesday Roasted Turnips, Potatoes and Lemon Thyme Sweet Potato Wedges Garden Vegetable Fried Rice Rutabagas V V V Shredded Ham, Swiss and Arugula Grilled Local Tofu with Sunflower Parmesan and Spinach Quiche Flatbread Mandarin Salad VG G SF F M G SF F V SF Chipotle Tomato, Potato & Tempeh Roasted Chicken Thighs with Mango Tomato Masala Eggplant, Potato & Ragout Chutney (Halal) Bean Ragout V G SF V Flounder with Lemon Caper Curried Chickpeas with Tomatoes and Beer Battered Cod Vinaigrette Paneer E VG F G SF M E Roasted Garlic Chicken with Tomato- Local Tofu Cutlets with Chard & Sambal Chicken with Cabbage & Pepper Coulis (Halal) Cremini Mushrooms Carrots (Halal) V SF Honey Barbecue Chicken Sliders Taco Bar with Fresh Corn Tortillas Corn Cakes with Macerated Berries G SF F M V Cheeseburger Sliders with Frisco Sweet Corn Nuggets Coconut Licuado Sauce VG G SF F M V G SF F M Thursday Friday Saturday Sunday Lemon Couscous and Barley Sofrito Rice Pilaf Southwest Rice - Pilaf V G V V Creole Chicken Stew Tajin Roasted Chicken Beef Tacos - (Halal) (Halal) SF Corn and Black Bean Caribbean Seafood Stew Chicken Tomatillo (Halal) - Patties with Spicy Lemon V E P Shredded BBQ Pork Po'boy Guajillo Chile Stewed Local Tofu with Black - with Pickled Cabbage Slaw Potatoes and Local Tofu Beans & Roasted Corn G SF V SF V SF Green Beans and Chickpea Stuffed Vegetable Cheese Enchiladas - Stew Calabacita V V VG G SF F Mini Pizzas, Grilled Chicken Spicy Black-Eyed Pea Soup Grilled Cheese - (Halal) V VG G SF F G SF F Pear, Pecan and Blue Tomato Soup - - Cheese Salad VG F S V v = Vegan g = Contains Gluten f = Contains Milk e = Contains Fish tn = Contains Peanuts vg = Vegetarian sf = Contains Soy m = Contains Eggs p = Contains Shellfish s = Contains Treenuts Dinner Menu Monday Tuesday Wednesday Farfalle Pasta with Sun-Dried Tomato Cheddar Mashed Potatoes Spanish Rice Pesto V G VG F V Buttermilk Fried Chicken Breast Basa Fish with Olive Caper Relish Tortilla Crusted Tilapia (Halal) E G SF F M G SF F E Chicken Margherita (Halal) Apple Pork Chops Beef Picadillo (Halal) F SF Butternut Squash Puree with Yuca Plant-based Chorizo Stuffed Poblano Braised Greens Fries with Chipotle Ranch V SF V V G SF Lentil Patty with Goat Cheese and Plant-based Sausage over Barbecue Grilled Plantains with Black Bean Tahini Lemon Sauce Beans Salsa & Chimichurri VG F V G SF V Turkey Burgers with Pepper Jack Corn Chowder Latin-inspired Shrimp Soup Cheese & Orange Marmalade G SF F VG F P Cream Cheese Brownies Donut Dessert Special Key Lime Cheesecake VG G SF F M VG G SF F VG G SF F M Thursday Friday Saturday Sunday Warm German-Style Rice & Red Quinoa with Cranberry and Pumpkin Seed Spaghetti Pasta Potatoes Chickpeas Rice Pilaf V V V V Lamb & Beef Gyro with Chicken with Roasted Chicken Alfredo (Halal) Black-eyed Peas Tzatziki Mushroom Cream Sauce F V G SF F F Beef and Pork Meatballs Ricotta Stuffed Shells in Zucchini Cakes Baked Chicken Pasta (Halal) with Hearty Marinara Tomato Cream Sauce G SF F M V G F VG G SF F M Cheese Ravioli with Tomato Honey Mustard Chicken Navy Beans with Carrots and Tortellini Pesto Basil Cream Sauce with Wilted Spinach (Halal) Kale VG G SF F M VG G SF F M V Eggplant over Squash Country Fried Steak Waffle Fries Couscous Stuffed Tomatoes Noodle Puttanesca V G SF F V SF V G Haricots Verts & Black Forrest Brownies Butterfly Shrimp Carved Beef Ribeye Mushrooms V VG G SF F M G SF P Vegetable Patties, Grilled - - - Chicken v = Vegan g = Contains Gluten f = Contains Milk e = Contains Fish tn = Contains Peanuts vg = Vegetarian sf = Contains Soy m = Contains Eggs p = Contains Shellfish s = Contains Treenuts.
Load more

Recommended publications
  • Santorini Menu
    SANTORINI MENU SOUPS Rustic Roast Garlic Soup Roasted garlic cream soup, topped with caramelized almonds L.E 65.00 Psarosoupa Soup Seafood soup - cold water shrimps, net mussels and divers catch scallops in a rich seasonal vegetable broth almonds L.E 105 APPETIZERS Nonos Dakos Apollos Thin crust bread base topped with feta, galotiri and kasseri cheese, tomatoes, roast peppers, olives, salad leaves, sesame seeds, nuts and tahini dressing L.E 75.00 Tarama Saladta Terrine Smoked salmon and tarama salad mousse terrine, grilled asparagus, lemon, fresh herbs, lemon dill and honey mustard dressing L.E 140.00 Melitzano Saladta Famous Greek homemade smoked eggplant salad with pekmezi soaked sour walnuts L.E 55.00 Garlic Prawns, Crispy Feta Bites Double crispy dough filled with feta mousse, sous vide garlic prawn, Egyptian mango salsa verde and tahini sauce L.E 160.00 Saganaki Parnassos Alexandreia Oven baked Greek flamed Parnassos cheese, pastrami, rustic truffle tomato sauce L.E 100.00 Dolmades Slow cooked vine leaves filled with rice & Hellenic island herbs, served with yogurt mint & tahini garlic dips L.E 60.00 Tzatziki Creamy Greek yogurt, garlic, cucumber, mint, dill and olive oil L.E 45.00 SALADS Greek Salad Greek salad, espuma of Ksinomizithra cheese, Kritsinia croutons and honey fig vinaigrette L.E 64.00 Cypriot Halloumi Grilled Halloumi cheese, Greek fava pate, rocca, tomatoes, coriander salad, pomegranate dressing L.E 85.00 Warm Potato Salad Poached egg, anchovies, horseradish tartar cream L.E 70.00 Grilled Vegetable Salad Halloumi cheese
    [Show full text]
  • 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]
  • D I N N E R M E
    d i n n e r m e n u T A P A S T a p a s - traditional Spanish bites – tickle your appetite with one of our tapas or share a few with friends… we recommend you try these with either a glass of sherry from Andalusia, or chilled Sangria – our Spanish red wine & brandy punch, or a cheeky cocktail to start the night off! Olives mixed green and black 7 Pan con Tomate Spanish grilled tomato & garlic bread 8 • topped with horseradish cream & chorizo sausage + 6 • or jamon – Spanish cured ham + 8 Un Dos Tres 3 dips - red pepper walnut dip, beetroot labneh and saffron hummus, with grilled tomato bread 15 Patatas Bravas chunky fried paprika potatoes, tomato brava sauce, aioli 12 • add pork belly morsels + 5 Coliflor Rebozada deepfried cauliflower, micro salad, almond & red pepper romescu sauce 15 Dolma stuffed pepper: rice, onion, herbs, currants, pinenuts, on beetroot labneh 17 Tostadas crisped homemade bread, topped with mint salsa and chorizo, jamon, crumbled feta 17 Haloumi o Flamante pan fried til golden, flamed with brandy, crisp tostada, tomato herb salsa 18 Escalivada chargrilled Mediterranean vegetables, saffron hummus, beetroot labneh 16 Bombas crunchy potato bombs, chorizo, bacon & coriander seed filling, smoked paprika aioli 15 Beef Quesadillas cheesey stuffed flatbread: beef, onion, black pepper 16 Albondigas traditional meatballs in tomato brava sauce with peas and aioli 17 Calamares lightly spiced and pan fried, aioli and lemon 16 Pulpo Bebé sautéed baby octopus; saffron, coriander & capsicum sofrito, aioli, lemon and homemade potato
    [Show full text]
  • Exploring International Cuisine Reference Book
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • MEATLOAF with SOFRITO SAUCE Meatloaf Topped with Sofrito Sauce with Red Potatoes Nourishment
    M340 MEATLOAF WITH SOFRITO SAUCE Meatloaf topped with Sofrito Sauce with red potatoes Nourishment. Delivered. and butternut squash. Nutritionally balanced, restaurant-inspired meals designed for home delivery programs. NUTRITION INFORMATION Serving Size: 1 meal (482g) Trans Fat: <1g Exclusively provided by Amount per serving: Cholesterol: 62mg Calories: 413 Sodium: 345mg Calories from Fat: 171 Total Carbohydrate: 45g Total Fat: 19g Dietary Fiber: 9g Saturated Fat: 6g Protein: 20g Allergens: Contains soy, sulites Heat meals to a minimum internal temperature of Product Code: M340 165 degrees F for 15 seconds. UPC: 735108503404 Units per Case: 20 Conventional Oven: Puncture ilm, cook at 300 degrees Cases per Pallet: 56 F for approximately 30-35 minutes. Gross Case Weight: 16 lb Microwave: Puncture ilm, cook on HIGH for 6-8 minutes, Net Case Weight: 14 lb turn halfway through heating cycle. Unit Weight: 0.71 lb Cube: 1.3 cubic ft NOTE: Oven & Microwave cook times may vary - modify Dimensions: 17 1/2”L x 13 1/2”W x 9 1/2”H cook times accordingly to ensure thorough cooking. SPECIFICATIONS For best results, verify temperatures using a food Pallet: Tiers: 8 High: 7 PREP INSTRUCTIONS thermometer. Ingredients SOFRITO SAUCE (Tomato Puree [Tomato Paste, Citric Acid]), Water, Onions, Green Peppers, Garlic, Cumin, Oregano, Black Pepper), BEEF MEATLOAF WITH PEPPERS AND ONIONS (Beef, Water, Textured Vegetable Protein [Soy Flour, Caramel Color], Ketchup [Tomato Concentrate, Distilled Vinegar, High Fructose Corn Syrup, Salt, Spice, Onion Powder, Flavors],
    [Show full text]
  • Fore Play Sexy Combinations
    NOTE: Roasted potatoes, pork rinds, bacon and pommes frites are Gluten Free, but are fried in the same oil as other items that contain Gluten. Gluten free Udi’s rolls $1.00 Fore Play Blue Cheese & Apple Wood Bacon Mussels 10 | 18 Fresh rope cultured mussels sautéed with GARLIC, aged Roquefort blue cheese, apple wood smoked bacon, cream, and Chardonnay. With a warm gluten free roll. SO-CO 8 Fresh smoky 5 cheese pimento cheese, with a warm gluten free roll. Garnished with crispy jalapeño bacon. The Pig Skin 9 House fried pork rinds seasoned with aged cheeses, smoked spices and garlic. Perfect for dipping in the mussel sauce. Sexy Combinations Napoleon 26 | 38 House-aged 1855 Black Angus filet mignon grilled to perfection layered with the perfect crab cake, rice pilaf, sofrito collard greens and a caramelized onion béarnaise sauce. Highly recommended. Down East Decadent Crab Cake 16 | 28 Jumbo lump crab meat blended with fresh avocado, tantalizing spices and sautéed golden brown. Served with tangy tarragon rémoulade, grilled asparagus and rice pilaf. Sweet Temptations 16 | 28 Jumbo Sea Scallops, chargrilled to perfection, served over sautéed greens with a side of rice pilaf and drizzled with a tequila, chili & goat cheese sauce. Just too good to be named… 16 | 28 The perfect layered combination of Chipotle blackened sashimi grade tuna, warm goat cheese, roasted tomato chow-chow, Sofrito style collard greens, rice pilaf and finished with a balsamic glaze. Walk the Plank 14 | 24 Chargrilled salmon surrounded by garlic smoked bacon collard greens. Finished with a saffron, lobster sherry gravy and piled high with parmesan cheese truffle pommes frites.
    [Show full text]
  • Banquet Menus
    BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES ..................................................................3 MORNING · BREAKFAST .............................................................................5 THEMED BREAKS ............................................................................................16 AFTERNOON · LUNCH ................................................................................ 20 EVENING · DINNER ........................................................................................ 36 THE FARMHOUSE · MENUS ...................................................................73 THE FARMHOUSE · COOKING EXPERIENCES .......................92 BAR ............................................................................................................................... 98 WINE .......................................................................................................................... 102 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated.
    [Show full text]
  • Fore Play Sexy Combinations Main Stage
    Fore Play Blue Cheese & Apple Wood Bacon Mussels 10 | 18 Fresh rope cultured mussels sautéed with GARLIC, aged Roquefort blue cheese, apple wood smoked bacon, cream, and Chardonnay. With fresh chips or gluten free roll. SO-CO 8 Fresh smoky 5 cheese pimento cheese, with fresh chips or gluten free roll.. Garnished with crispy jalapeño bacon. The Pig Skin 9 House fried pork rinds seasoned with aged cheeses, smoked spices and garlic. Perfect for dipping in the mussels sauce. Sexy Combinations Napoleon 25 | 36 House-aged 1855 Black Angus filet mignon grilled to perfection layered with the perfect crab cake, rice pilaf, sofrito collard greens and a caramelized onion béarnaise sauce. Highly recommended Lamb Bone, Lamb Bone 24 Well seasoned lamb racks grilled to perfection, served over garlic mashed potatoes and tender asparagus. Finished with a pepper & South Carolina Pecan wood smoked bacon sauce. Steak n Egg 15 | 26 House-aged 1855 Black Angus filet mignon grilled to perfection, sliced and served with smoked bacon collard greens, rice pilaf, jalapeño bacon and a Red Eye gravy. Finished with a fried egg. Main Stage Down East Decadent Crab Cake 15 | 26 Jumbo lump crab meat blended with fresh avocado, tantalizing spices and sautéed golden brown. Served with tangy tarragon rémoulade, grilled asparagus and rice pilaf. Red Eye 18 | 32 House-aged Black Angus USDA Prime Long Island strip grilled to perfection, served with garlic mashed potatoes, smoked bacon collard greens, a rich Red Eye gravy and finished with smoked whipped bacon butter. Sweet Temptations 15 | 26 Jumbo Sea Scallops, char grilled to perfection, served over sautéed greens with a side of rice pilaf and drizzled with a tequila, chili & goat cheese sauce.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Takeaway/ Delivery Menu
    T A K E A W A Y & D E L I V E R Y M E N U T U E S D A Y T O S U N D A Y , C L O S E D O N M O N D A Y 1 1 . 3 0 A M - 3 P M ( L A S T O R D E R 2 P M ) , 5 . 3 0 P M - 9 P M ( L A S T O R D E R 8 P M ) TAPAS SIGNATURE PAELLAS AND FIDEUAS FAMILY SET MEAL SMALL / BIG 2 PAX $69 / 4 PAX $128 (1PORTION / 2-3 PORTIONS) GAZPACHO (V) $8 SEAFOOD PAELLA GAZPACHO COLD TOMATO AND CUCUMBER SOUP, TOASTED MIXED SEAFOOD, BOMBA RICE WITH SPANISH 30/74 ALMONDS SAFFRON, CHICK PEAS, PARSLEY AIOLI COLD TOMATO AND CUCUMBER SOUP, TOBIKO *** GAMBAS $26 BLACK PAELLA FISH PAELLA PRAWNS IN GARLIC OIL, DRIED CHILLI, POTATO PURÉE, FISH & SEAFOOD, BOMBA RICE WITH SQUID INK, 30/74 BOMBA RICE, SPANISH SAFFRON, TOMATO SOFRITO, CRISPY SKIN FISH, PARSLEY AIOLI GARLIC CHIPS CHICK PEAS, PARSLEY AIOLI *** IBERICO PORK PAELLA PORK JOWL BABY CALAMARI $24 BOMBA RICE, SPANISH SAFFRON,TOMATO SOFRITO, SPANISH PORK JOWL, GRILLED VEGETABLES WITH GREEN CRISPY SQUID, SMOKED CHILLI AIOLI, CANDIED CITRUS 30/55 CAULIFLOWER, LEMON AIOLI MOJO SAUCE *** CEVICHE OLA $28 CHICKEN PAELLA TRES LECHES MARINATED FISH IN LIME JUICE, CHILLI, RED ONIONS, BOMBA RICE, SPANISH SAFFRON, 24/42 MOIST COCONUT CAKE, PINEAPPLE FRUIT COMPOTE, SWEET POTATO CHICKPEAS,TOMATO SOFRITO, CAPSICUM, LEMON VANILLA CHANTILLY CREAM AIOLI JAMON IBERICO (50G) $42 36 MONTHS AGED IBERICO HAM “CINCO JOTAS”, CRYSTAL SCALLOP FIDEUA BREAD, FRESHLY GRATED TOMATOES TRADITIONAL NOODLE PAELLA, SQUID INK SAUCE, 33/59 DESSERT SCALLOPS, JAPANESE BABY PRAWN, SMOKED CHILLI CHORIZO IBERICO (100G) $26 AIOLI FOR WHOLE CAKE PLEASE INFORM US
    [Show full text]
  • WINTER MENU 2014 TAPAS and STARTERS
    WINTER MENU 2014 The word tapas means ‘cover’ and comes from the old Spanish tradition of covering drinks and glasses of wine in bars and restaurants with a piece of bread or slice of jamon to stop flies and insects from having a sip. Enjoy our tapas items produced by the chefs at Sault, led by our Spanish born head chef, Santiago Nine-Fernandez. Please advise your waiter of any dietary restrictions. TAPAS and STARTERS COLD Marinated Camilo olives, baked almonds with Murray River salt 5.50 Pan con tomate: Puffed bread, aged jamon serrano, tomato, olive oil 7.50 Caramel-smoked duck breast with sweet spices, duck liver truffle parfait, mushroom purée, mushroom crumble 15.50 Charcuterie plate: Jamon serrano (12 month reserve), capocollo, lomo, Istra salami, pan con tomate (shared plate for 2) 22.50 San Simon: a smoked cow’s milk cheese, house-made quince paste, lavosh (50gm) 10.50 Manchego: ewe’s milk cheese, house-made plum jam, lavosh (50gm) 11.50 WARM Sher wagyu beef croquettes, aioli, piquillo pepper (2 per serve) 7.50 Spinach, porcini mushroom and San Simon cheese croquettes, pine nut emulsion (2 per serve) 7.50 Scallop, sofrito, chorizo, bread crumbs, cauliflower purée 4.50each Mejillones a la Marinera: Mussels, marinera sauce, chives, parsley 8.50 Chicken wings marinated in house-made BBQ-bourbon sauce, sesame seeds, green banana crisps 12.50 Sault’s Spanish tortilla: 63°C free-range egg, crispy potato, potato foam, chive hollandaise, black truffle oil 11.50 Grilled octopus, confit potato, black garlic aioli, smoked paprika, olive oil 17.50 Sault is committed to using and sourcing only the freshest quality produce available.
    [Show full text]
  • Llil[[Xjllil[[Illlltlitlt 84 ."U.Ur..O,T Ntnttbtr Rqi Nqu.Ntp $3 Utolrna,Rcs {Tt
    RoAsr coosE, g0cHE DE ruoiir,,AND MoRE HoLIDAv FAvoRITES tI ]ECEMBER 2011US$5.OO llil[[XJllil[[illlltlitlt 84 ."u.ur..o,t Ntnttbtr rqi nqu.ntP $3 utolrna,rcs {tt ,b7 ttto}rnr'rr:s {f t .t,tt1ttrrt1'7 /g i rk I l I *,b., 9m, 4 * b. @i *r:-*ru -lSF: 88 r,,r'ar, r. a,rrtt i\'trtttlrt rI ; (13 uto:'rn:'rPs t'r 'IzqtunNl 'unsn sl sltlJ 'uosrrd E lou vs .tofslttl'tu ls'rtIDq aSaduo panutxulJ) ulsnor lsrg s,eluuod ruo roJ qo( Q6 '&13 u! puu poolu sz 5^adInbS Naa'IHrv) fiur,aaou>l's{oorJo Lu3rl ruperP d1tl ytotr maN 'ttiltm llltu't1 ,r^ 61 ,ro3Surlooc rrqr 1p.,rr11ry Prlq 'lunor se'\IlEIJl(:tap st lsnl mq) -uessE rEql uell slql uloU sE,^lI ol I deq u^\e-Ils ol ur>le,{\EsPlI Jtll 'Sururoru aqr trl )srg 'salrun slunE ue'tas's8ut1 -:n3 pau.rnrdnpue PuU prp,rrtrc lueu oot Pu? 'sulsnol €.7 PuE l1q 'r5',d ,,o"r1or rq8ru ,q,8.ttrnp sleruer uo asnoqeql q8no:gr:1drue:r o,,ral eeJr{l:snoI^l){oNs sI ,\-IL IvJ s,aINNoU -qrsd)ts 's3ur1q1s3l"q E r^?al uarPllql 'e^r -rsuuso oq.u 'r8tynqaql -IoJlno leq 3o 11ryxoqsolls slr uO 'lltsJotsotu a-IoPE lrqt leg aa:q13o lrla'rou eql s,rllng 'sulrr rl{l la.'roPaPutg llrd l ,s8ury oq'\\ suel)Isnru pan8uor st oP ol dy1ut3 aqr r.,og". s8.,ospast'toldur -deg.,rrt1ur-:aqlou ltu 'algrssodse llleuorirpt'tl ll Pe'{\o^ I 1"{^ lq t pa8ue;:e slernrleoq'u' '.PrEtllIU o! [- ')Pun or derure sEosle lnq 'rsen8 lt'red e st -dnt1s 'sa.topurto;7 lrst,t puy 'r.ti"t, aEuTB f,utlz lt.'rl,e drql 'tuauuedt aqr rr lried t lq pa>1:eust'tr s,-IEa'{\aN s,lunt se rt le 'urn[ ut5 urou rPIr 3]nullu-O€ srqJo eluoq trp"rrp o,r,rr-ro3 1:eqled Pa>loolI
    [Show full text]