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COCKTAILS, WINES BY THE GLASS & OTHER LIBATIONS 5oz Bottled Cocktail To-Go: Cosmopolitan, Manhattan or The Vesper Martini 13 Aperol Spritz: Aperol, Prosecco, Orange, Club Soda: 1919 Padova, Italy 13 Negroni: Gin, Campari, Orange, Noilly Prat Rouge Vermouth: 1919 Caffe Giacosa, Florence, Italy 13 French 75: Gin, Fresh Lemon Juice, and Sugar topped with Champagne 1915 Harry’s New York Bar, Paris, France 13 Side Car; Brandy, Cointreau and Fresh Lemon Juice: 1922 Ritz Hotel, Paris, France 13 Sazerac: Rye Whiskey, Peychaud Bitters; a Touch of Sugar, 1870, The Sazerac Coffee House, New Orleans, Louisiana 13 Cosmopolitan: Vodka, Cointreau and Fresh Lime Juice with a Dash of Cranberry 13 Perfect Pear: Vodka, Pear Brandy, Fresh Lime Juice, Sugar, Splash of Fresh OJ 13 Lemon Drop: Vodka, Fresh Lemon Juice and Powdered Sugar 13 Gin Orange Press: Gin, Fresh Orange Juice, Powdered Sugar and Club Soda, Over Ice 13 LOW-ALCOHOL COCKTAILS Lillet, Rouge or Blanc: Over Ice, Orange Twist 9 Americano: Campari, Noilly Pratt, Sparkling Water, Orange Twist 10 Kir Royale: Sparkling Wine, Crème de Cassis 12 SOFT BEVERAGE Pellegrino Sparkling Water 8.25 Fiji Still Water 8.25 Lemonade 5 Flavored Lemonade of the Day 5 Arnold Palmer 5 Orange Press 6 Cranberry Juice 5 Freshly Squeezed Orange Juice 5 Iced Tea 5 French Roast Coffee 5 WINE BY THE GLASS (8.5 OZ QUARTINO)/BY THE BOTTLE SPARKLING Francoise Montand Blanc de Blanc Brut; Gascony, Juraçon AOC, France NV 13 /39 Zardetto Brut; Prosecco DOC, Italy NV 13 /39 ROSÉ Rose of Barbera| Day Owl | California 2008 12/36 Rose of Barbera| La Caprice Clementine | Cotes de Provence AOC, France 2018 13/39 WHITE Pinot Grigio| Barone Fini; Trentino-Alto Adige DOC, Italy 2018 11 /33 Roussanne| Qupe Bien Nacido Hillside, Santa Maria Valley 2009 16/48 Sauvignon Blanc| Honig Vineyard, Napa Valley 2017 12/36 Riesling| Stadt Krems; Steinterrassen, Kremstal DAC, Austria 2018 13 /39 Chardonnay | Hafner; Alexander Valley, 2016 14 /42 Chardonnay| Charles Heintz Sear by Vineard. Sonoma Coast 2014 16/48 RED Grenache| Domaine LeFage, Languedoc, France 2014 13/39 Zinfandel| Hartford Court, Russian River Valley 2016 16/48 Montepulciano D'Abruzzo| Masciarelli, Italy, Adriatic Coast 2015 100% Organic D.O.C. 15/45 Merlot| Cain Cuvee, Napa Valley 2010 18/54 Malbec/Syrah| Callia, Uco Valley, Mendoza, Argentina 2018 11/33 Petite Sirah| Ferguson Family Winery, Clarksburg 2006 "Boomshakalaka" 19/57 Pinot Noir| Dampt Freres, France, 2010 12/36 Pinot Noir| Line 39 O'Neil Vintners, California 2017 11/33 Cabernet Sauvignon| Santa Rita Maipo Valley, Chile 2017 Gold Label 11/33 Cabernet Sauvignon| Arrowood 25/75 Ruby Cabernet| Cardella Winery, Mendota, Ca 2015 Lorenzo's Vineyard 15/45 BEER Trumer Pils; Berkley CA, ABV 4.9% 7 Stella Artois: Belgium, ABV 5% 7 Ayinger Brau-Weisse; Germany ABV 5.1% 10 Celebrator Double Bock Germany ABV 6.7% 11 Orval Trappist Ale; Belgium ABV 6.2% 13 Heineken Holland ABV 5% 6 Guinness Pub Draught Ireland ABV 4.2% 7 Lagunitas IPA San Diego ABV 6.9% 7 Anderson Valley IPA Booneville ABV 7.0% 7 Sierra Nevada Pale Ale: Chico ABV 5.6% 6 Bud Light; St. Louis ABV 4.2% 6 Coors Light; Colorado ABV 4.2% 6 Michelob Ultra; St. Louis ABV 4.2% 6 .

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How to Fight Citrus Greening Disease (And It’S Not Through Genetic Engineering)
William & Mary Environmental Law and Policy Review Volume 40 (2015-2016) Issue 3 Article 7 May 2016 Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering) Evan Feely Follow this and additional works at: https://scholarship.law.wm.edu/wmelpr Part of the Agriculture Law Commons, and the Environmental Law Commons Repository Citation Evan Feely, Saving The Orange: How to Fight Citrus Greening Disease (And It’s Not Through Genetic Engineering), 40 Wm. & Mary Envtl. L. & Pol'y Rev. 893 (2016), https://scholarship.law.wm.edu/wmelpr/vol40/iss3/7 Copyright c 2016 by the authors. This article is brought to you by the William & Mary Law School Scholarship Repository. https://scholarship.law.wm.edu/wmelpr SAVING THE ORANGE: HOW TO FIGHT CITRUS GREENING DISEASE (AND IT’S NOT THROUGH GENETIC ENGINEERING) EVAN FEELY* INTRODUCTION The orange is dying. With Florida’s citrus industry already suffer- ing from the growing skepticism of an increasingly health-conscious American public as to orange juice’s benefits,1 the emergence of citrus greening disease over the past two decades has left the orange’s long-term future very much in doubt.2 A devastating virus first documented in China roughly one hundred years ago, citrus greening disease (or “HLB”), has only migrated to Florida in the past twenty years, but has quickly made up for lost time.3 Primarily transmitted by an insect known as the Asian citrus psyllid (“ACP”), the disease has devastated Florida growers in recent years, wiping out entire groves and significantly affecting trees’ overall yield.4 This past year, Florida growers experienced their least productive harvest in forty years, and current estimates of next year’s yield are equally dismal.5 * J.D.
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