DOCSLIB.ORG

Prime Selections Caviar

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Prime Selections Caviar CAVIAR PRIME SELECTIONS PETROSSIAN 30G 70 150 CLASSIC SHASSETRA • IMPERIAL WHITE STURGEON PRIME MEATS SIDES OSSETRA PRESIDENT 275 • TASTING FLIGHT OF THREE 36G 195 12 Hassleback Potato, raclette~cheddar bechamel 49 6 oz BISON FILET {blini, farm egg, chive, crème fraiche} 13 Charred Broccoli, pickled chili, pine nuts, 58 8 oz PRIME FILET red onion, aged gouda 11 Yorkshire Pudding, curry, cilantro-crème fraiche SEAFOOD PLATEAUX STARTERS 63 18 oz KANSAS CITY STRIP 12 herb butter 70/140 Pan-Fried Smashed Potato, BURRATA 18 65 20 oz COWBOY RIB EYE house peach preserves, basil, arugula, tomato, 14 Grilled Asparagus, speck, parmesan crisp, lemon oil 4 fry bread, balsamic EAST & WEST COAST OYSTERS 14 Seared Mushrooms, garlic confit For Two STEAMED MUSSELS & CLAMS 19 11 Creamed Spinach, Pernod, whipped cream cheese HALF POUND KING CRAB LEGS 34 nduja salami, sofrito, lemon confit, 95 28 oz PORTERHOUSE sherry tomato broth, fried anchovy 10 House-Cut Chips, rosemary salt, parmesan 120 32 oz TOMAHAWK RIB EYE 1/2 DOZEN LEMON HERB JUMBO PRAWNS 25 11 Coconut Curried Cauliflower, pickled onion, MONARCH ROCKEFELLER 22 golden raisin, pistachio oyster, lump crab, garlic, spinach, parmesan, smoked trout roe CHILLED CRAB RILLETTE 16 10 smoked sea salt, chive bacon crumble, pickled fennel, piquillo, endive 48 18 oz PORK TOMAHAWK Whipped Potatoes, PRIME FILET TARTARE 23 apple chutney cognac, harissa aioli, caper, truffle, quail egg, parmesan 10 Sautéed Spinach, sliced shallot, crispy garlic • 55 COLORADO RACK OF LAMB 18 Parisian Gnocchi, t r u f fl e , p a r m e s a n , m u s h r o o m BRAISED DUCK POUTINE 18 whole grain mustard, rosemary, mint gremolata cheese curds, house chips, whole grain dijon gravy, chives 35 Black Truffle Mac & Cheese, shaved fresh SALADS & SOUPS • THE MONARCH BISON BURGER 30 TA B L E SIDE CAESAR 20 PP ( MIN 2 PPL ) piquillo hollandaise, bleu cheese, bacon, caramelized onions, arugula hearts of romaine, crouton, white anchovy, parmesan FISH & FOWL • THE MONARCH SALAD 16 SEARED SCOTTISH SALMON 40 bibb lettuce, applewood smoked bacon, blue cheese, braised leek, celery root, granny gmith apple red onion, walnuts, apple, honey mustard vinaigrette SAUCES CROWN IT LEMON SOLE 37 Piquillo Pepper Hollandaise ...........................4 Shaved Foie Gras Torchon .............................18 MARKET GREEN SALAD 13 spinach & roasted tomato basmati pilaf, King Crab Oscar ............................... 25 mixed greens, fresh herbs, tomato, cucumber, brown butter beurre blanc London Curry Sauce ........................... 5 Butter Poached Lobster Tail .................. 22 champagne vinaigrette Sherry Mushroom Ragout ..................... 5 Garlic Roasted Scallop ........................ 16 HERB ROASTED HALF CHICKEN 32 Green Peppercorn Demi ....................... 5 King Crab ....................................... 22 FRENCH ONION SOUP 15 smashed potato, lemon pan jus Roasted Bone Marrow ......................... 10 gruyère, crostini Garlic Herb Butter ............................. 3 BROILED HALF MAINE LOBSTER 60 Stilton Blue Cheese ............................ 6 SOUP OF THE D AY 14 shrimp & scallop mousseline, Gaucho Chimichurri ........................... 4 Caramelized Farm Onions .................... 6 Chef’s Inspiration caviar lemon crème, fine herbs salad Spicy House English Mustard ................ 2 Fresh Winter Truffle ........................... MP Chef de Cuisine ~ JD Baldridge Sous Chef ~ Jernan Herman Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
Load more

Recommended publications
  • Classics : Alwaysavailable Starters
    CLASSICS: ALWAYS AVAILABLE DESTINATION MENU STARTERS Bergen Salmon Gravlax beet marinated, cured salmon Malossol Paddlefish Caviar (market price) Lamb Farikal Blini; traditional condiments lamb brisket & green cabbage stew in lamb consommé Tiger Prawns Frognerseteren’s Apple Cake poached & chilled, cocktail sauce puff pastry layered with spiced apple jam; whipped cream & berries Caesar Salad romaine, anchovies, parmesan, garlic croutons, traditional Caesar dressing DINNER MENU MAIN COURSES STARTERS Angus New York Strip Steak (9 oz) Caribbean Senses grilled to order; steak fries, beurre maître d’hôtel marinated exotic fruit with Cointreau Chairman’s Choice: Poached Norwegian Salmon Prosciutto & Melon fresh pickled cucumber and boiled potatoes aragula & cherry tomato salad Roasted Free Range Poulet de Bresse Crème of Halibut chef’s favorite mash, au jus saffron rice & julienne leeks SIDES Endive & Williams Pear Salad celery, almonds; grainy mustard & apple cider vinaigrette Steamed Vegetables; Green Beans; Baked Potato; Mashed Potato; Creamed Spinach; Rice Pilaf MAIN COURSES Lumache con Carciofi e Pomodoro Secco DESSERTS shell pasta with artichokes, guianciale (pork) & sundried tomato Crème Brûlée Grilled Swordfish Steak with Tomato Relish Bourbon vanilla on basil crusted fingerling potato; bois boudran sauce New York Cheesecake Cornish Game Hen strawberry, raspberry, blueberry raspberry sauce; chanterelle mushrooms, farro risotto Fromagerie Braised Beef Ribs homemade chutney, crackers, grapes & baguette peanut sauce & coconut; steamed rice Fresh Fruit Plate melon, pineapple & berries DESSERTS Today’s Ice Cream Selection or Sorbet Chocolate Volcano lemon curd, poppy seed tuile Vanilla Risotto SOMMELIER’ S RECOMMENDATION silken tofu, vanilla bean Wine Name $36 Wine Name $32 Country Country VEGETARIAN HIGHLIGHTS Brie in Crispy Phyllo candied pecan & cranberry compote Gluten‐free bread available upon request.
    [Show full text]
  • Desserts Drink Special
    Orders must be requested by 4 p.m. on Monday, December 28 and pickup is available at valet on Thursday, December 31 from 4 p.m.-7 p.m. Prices are subject to sales tax. Return your form to [email protected], fax it to (561) 776-4943, or drop it off at valet. Platters (each serves 2) PRICE QTY NEEDED Siberian Sturgeon Caviar, two ounces $110 Chives, sour cream, grated, egg, red onion, one dozen blini, bagel chips Grand Smoked Fish Platter, serves two Smoked salmon, sable, sturgeon, whitefish chubbs, four bagels, cream cheese, sliced tomato, $60 capers, red onion 6 Large Florida Stone Crab Claws $60 Mustard sauce, cocktail sauce, lemon 8 Jumbo Shrimp Cocktail $32 Cocktail sauce, lemon Chef Mike’s Favorite Artisanal Cheeses $36 Five high-end cheeses, dried fruit, chutney, crostini, Yes! Honey Chef Mike’s Favorite Cured Meats $48 Prosciutto di Parma, foie gras pâté, Spanish hams and chorizo, breadsticks, crostini, olives 12 Crispy Wings Your Style Choose from truffle-Parmesan, Buffalo, or Yes! Honey butter with za’atar, served with carrots, celery, $18 blue cheese dressing Seasonal Crudité & Roasted Veggie Mezze Board $28 Hummus, avocado yogurt dip, baba ganoush, red pepper spread Half Tray of Housemade RigaTONY Vodka from Solstice Italian $42 Garlic bread, Parmesan cheese One Dozen Solstice Italian Meatballs $48 House red sauce, garlic bread, Parmesan cheese Desserts PRICE QTY NEEDED Assorted Pastry Box, five pieces $22 6 Chocolate-Covered Strawberries $12 Drink Special PRICE QTY NEEDED Piper-Heidsieck Cuvée Brut Champagne $35 Member Name: Mbr. #: Email Address: Telephone: .
    [Show full text]
  • Margrit Mondavi's Blini
    Margrit Mondavi’s Blini © Janet Fletcher / Planet Cheese www.janetfletcher.com Ingredients: • 1/4 cup all-purpose flour • 1/4 cup buckwheat flour • 1/4 teaspoon baking soda • 1/4 teaspoon kosher or sea salt • 1 large egg, beaten • 1/2 cup plus 2 tablespoons milk, or more if needed • 2 tablespoons clarified butter, or more if needed, melted • 6 to 8 ounces smoked salmon or smoked trout • 1/3 cup labneh, crème fraîche or sour cream • Fresh dill or thinly sliced chives for garnish Directions: In a bowl, whisk together the all-purpose flour, buckwheat flour, baking soda and salt. In another bowl, whisk together the egg and milk. Add the dry ingredients to the liquid ingredients and whisk well to blend. The batter should be a little thinner than pancake batter. Transfer it to a container with a pour spout. Heat a griddle or nonstick skillet over medium heat. If using a skillet, be sure it rests level on the burner. When hot, brush lightly with melted butter. Carefully pour enough batter onto the griddle to spread into a 2-inch circle (or any size you like). Cook until bubbles appear on the surface and the blini begin to brown lightly around the edges, about 45 seconds. Turn with an offset spatula and cook on the second side until done, about 45 seconds. Taste the first one or two and adjust the heat or timing as needed. Transfer the first batch of blini to a serving platter. Brush with melted butter. Top while hot with a piece of smoked salmon, a dollop of labneh and a sprig of dill or sprinkle of chives.
    [Show full text]
  • Special Event Menus Off Site Catering Menu
    Special Event Menus Off Site Catering Menu All Off Site events include the following services: • Professional Event Planning • All elegant Plastic ware, Cutlery and Paper Napkins • Full Service by HORIZONS Staff • Elegant Silk Floral for Food Stations • Set-up and Clean up • Private Banquet Manager on site HORIZONS Center 6200 State Street, Saginaw, MI 989.799.4122 HORIZONSCENTER.com HORS D’OEUVRE SELECTIONS DISPLAYS COLD with pumpernickel Serves 100 guests. Spinach Dip and sourdough breads (serves 100) Imported and Domestic Cheeses to include aged Jumbo Cocktail Shrimp on Ice (100 pieces) cheddar, Swiss, pepper jack, Havarti with dill, and Cocktail Shrimp Shooter, garnished with lemon muenster cheeses, served with assorted crackers Asparagus wrapped in Prosciutto with onion Vegetable Crudités, assorted fresh garden vinaigrette (100 pieces) vegetables with cucumber and herb dip Fresh Sushi assortment with wasabi and eel sauce (100 pieces) Mediterranean Vegetables with crumbled feta cheese and Mediterranean-style garlic hummus served with Bruschetta with tomato basil (100 pieces) seasoned pita chips and sliced baguettes Poached Norwegian Salmon with herb mayonnaise Fresh Fruit Presentation, seasonal fruits, and sliced cucumbers accompanied by a honey sour cream dipping sauce HOT (PRICE PER 100 PIECES) CANAPÉS Parmesan Meatball with spiced tomato coulis Teriyaki Meatballs Presented on trays at your hors d’oeuvre station Coconut Fried Shrimp with plum sauce or butler-passed by our staff. Serves 100 guests. Spring Rolls with sweet & sour
    [Show full text]
  • Mains Salads Sandwiches & Burgers Sides Desserts
    CAVIARS SNACKS & APPETISERS SANDWICHES & BURGERS all served with blini, crème fraîche & accoutrements SALMON ROE DEVILLED EGGS................................................................. 3 37 ESSEX ST HOT DOG ........................................................ 11 30gr ...................................................................................22 crispy shallots, paprika (v) all beef frankfurter, ‘the works’ 50gr ...................................................................................35 MATZO BALL SOUP ������������������������������������������������������5/8 LOWER EAST SIDE .....................................................................12 TROUT ROE chicken broth, vegetables, matzo ball, dill smoked salmon, cream cheese, red onion, tomato, capers, bagel 100gr .................................................................................45 BLISTERED PADRON PEPPERS .......................................5 TURKEY CLUB ......................................................................13 spicy dip (v) turkey, maple bacon, lettuce, tomato, challah toast IMPERIAL OSCIETRA 30gr ...................................................................................80 SMOKED SALMON SOLDIER ...........................................5 CHICKEN BURGER ............................................................. 14 50gr ..................................................................................140 salmon roe, dijonnaise buttermilk fried chicken, red slaw, chipotle mayo, challah roll LATKES ...........................................................................6
    [Show full text]
  • Private Dining Experience
    ® PRIVATE DINING EXPERIENCE CONTENTS Mandara Hospitality Group Posana Restaurant Cuisine Wine Room & Bar Private Events Sample Menus Contact Us Mandara Hospitality Group is an Asheville independent restaurant group co- founded by husband and wife team, Peter and Martha Pollay. Our company culture is founded upon our desire to nurture the wellbeing of our staff, customers, and community. We are committed to supporting equity, diversity, and inclusion in our workplace and are actively working against racism in all its forms. With Posana and all our endeavors, Mandara Hospitality Group strives to create spaces that leave lasting impressions. From the flatware you hold in your hand to the farms where we procure our seasonal ingredients, every detail is thoughtfully considered. Our purpose always circles back to serving you and our community. Mandara took root out of our insatiable joy to host, serve and cultivate communities. It is the embodiment of our mantra; local, seasonal and sustainable. To us, it represents future opportunities, restaurants and experiences that exceed expectations and leave you feeling cared for and well-fed. FEED YOUR WELL-BEING® Posana® is a contemporary American restaurant in the heart of downtown Asheville on Historic Pack Square. Posana has been a favorite for locals for the past ten years and attracts foodies from all over to experience its exquisite cuisine and distinctive wine selection. While the food is at the center of Posana’s appeal, the elegant, relaxed atmosphere and exceptional service keep guests coming back again and again. Planning your event with Posana extends the extraordinary qualities inherent in our restaurant with your personal touch, making your gathering a unique gift from you to all your guests.
    [Show full text]
  • FOOD WORKS CATERING AL  S CLASSIC PACKAGES 4
    CATERING 423-785-7959 [email protected] FOOD WORKS CATERING al s CLASSIC PACKAGES 4 BBQ FEAST 8 THE TACO PACKAGE 9 HEAVY HORS D’OEUVRES 10 BRUNCH PACKAGES 13 DESSERT BUFFETS 16 MINIMUM ORDER OF 30 SERVINGS ON ALL BUFFET PACKAGES 423-785-7959 [email protected] FOOD WORKS CATERING Classic acas Classic $25aca PER PERSON SALADS CHOOSE 1 PASTAS CHOOSE 1 Chopped Caesar Salad Fire Roasted Vegetables Pesto Pasta Salad with Penne & Basil Alfredo Fresh Fruit Salad Penne Pasta with Deconstructed House Salad Charred Tomato Alfredo Cheese Tortellini with PROTEINS CHOOSE 2 Choice of Sauce Grilled Chicken Marsala Smoked Beef Brisket SIDES CHOOSE 2 Grilled Chicken Piccata Baked Beans Grilled Salmon Black Beans & Rice Jalapeno-Cheddar Meatloaf Braised Collard Greens Pulled Pork with BBQ Sauce Braised Red Cabbage Sliced Roast Beef Broccoli Casserole Cornmeal Crusted Catfish Celery Seed Slaw Praline Chicken Cilantro-Lime Slaw Creamy Chicken Pot Pie Creamy Mac-n-Cheese Shrimp and Grits Dirty Rice Oven Roasted Turkey Breast with Gravy Garlic Green Beans Spiral Cut Ham with Sweet Mustard Herb Roasted Potatoes Bruschetta Chicken Southern Style Green Beans Herb Roasted Pork Loin Truffle Mac and Cheese Roasted Garlic Mashed Potatoes Low Country Red Beans & Rice Includes Dinner Rolls & Herb Butter Classic$30 PERaca PERSON APPETIZERS CHOOSE 1 PROTEINS CHOOSE 2 Bruschetta Carved Prime Rib Teriyaki Beef Skewers Chicken Marsala Gourmet Fruit & Cheese Cornmeal Crusted Catfish Herbed Chicken Skewers Creamy Chicken Pot Pie Mini Crab Cakes
    [Show full text]
  • Atlantic Salmon Cured for Three Days with Salt, Sugar, Lemon and Dill Nova
    ENJOY! ENJOY! WELCOME TO THE FLYING FIG OUR COFFEE Along the lines of the famous Jewish delicatessens our For our milk based coffees we use philosophy is simple: we aim to make most of the menu items a blend of Colombian and Ethiopian ourselves from smoking pastrami and pickling to even making beans. our own soft drinks. We aim to be sustainable, fresh and We use single origin coffees for use local produce. black coffees so check with your barista to find out what is on pour. Products that are not made in house are sourced from reputable South Australian suppliers. Our partners and products include: FOOD TERMS → The Coffee Barun → International Oyster Lox : atlantic salmon cured for three → Harris Smokehouse days with salt, sugar, lemon and dill → Skala bakery (organically certified by NASAA) Nova : cured salmon and cold smoked → Tweedvale milk → Free range eggs Latke : a pancake made with grated → Floured bakery kipfler potato, zucchini, onion, hulled millet and millet flour While this may not be considered health food this is Schug : green salsa verde made of wholesome food that is good for you. Our philosophy and jalapeno, coriander, parsley, garlic, beliefs are that products made in house are healthy for you. cumin, caraway seeds, salt, pepper and olive oil PRODUCTS MADE IN EXTRAS Shrubs : fruit or vegetable syrup HOUSE preserved with vinegar Add bread (1)................ 1.0 ********************** Chrain: beetroot and horseradish Add egg (1).................. 2.0 ALSO AVAILABLE AS RETAIL relish Add house tomato relish...... 2.5 ********************** Add house mayo............... 2.5 Bacon Add latke (2)................ 3.0 Bagels Add spicy baked fava beans..
    [Show full text]
  • Russian Restaurant & Vodka Lounge
    order # 60316 ON W TH O E Russian Restaurant C H S I L & Vodka Lounge O L M Appetizers St. Paul Est. 1994 Russian meals always start with zakuski. Even in the most modest households 651. 291. 1236 there is some simple dish, if only a herring, to go with a glass of vodka. Zakuski 371 SelbyAv e. SaintPa ul, MN 55102 became more elaborate and lavish according to the wealth of each family. www.MoscowontheHill.com Chef G. Krasner Appetizer Tasting Platter (served with bread basket) 19.95 Chef’s selection of seven appetizers. Today’s selection is presented in our Specials menu Russian Herring 8.95 Blini with Chicken 7.95 Cured herring filet, onion, olives, pickled beets, potatoes, Two crepes with braised chicken dill, cold-pressed sunflower oil with a side of sour cream Piroshki (Beef and Cabbage) 7.95 Blini with Caviar 10.95 Two filled pastries, dill-sour cream sauce Salmon roe rolled in crepe with dill, scallions, sour cream Assorted Pickled Vegetables 5.95 Duck “Faux” Gras Pate 7.95 Seasonal variety of house pickled vegetables Wild Acres farm duck liver plate, fruit chutney, toast Moscow Fries 6.95 Escargot 10.95 Basket of fried dill potatoes with dipping sauces White wine herb butter sauce, Asiago Cheboureki 7.95 Ground lamb and beef stuffed pastries puffed in hot oil, served with tomato-garlic relish Soups and Salads Borscht 5.95 Matzo Ball Soup 5.95 Classic Russian beet, cabbage and potato soup garnished with Chicken soup with house made matzo balls sour cream and fresh dill and a splash of Sherry Russian Garden Salad Poached Pear Salad 8.95 small 5.95 | large 7.95 Wine poached pear, glazed pecans and goat cheese served over Tomato, cucumber, bell pepper, sweet onion, scallions, fresh mixed greens, dressed with spiced pecan vinaigrette dill and lettuce.
    [Show full text]
  • Sweets from the Middle East (Part 1)
    VOLUMEVOLUME XVI, XXIV, NUMBER NUMBER 4 4 FALL FALL 2000 2008 Quarterly Publication of the Culinary Historians of Ann Arbor Sweets from the Middle East (Part 1) This decoratively carved wooden mold is used in making ma'moul, kleicha, and other famous Arab pastries, including the dill cookies shown here. Photo courtesy of Nawal Nasrallah from her book Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. Turn to page 4 inside for Prof. Nasrallah’s article about kleicha. REPAST VOLUME XXIV, NUMBER 4 FALL 2008 Editor’s Note on Baklava Second Helpings Allowed! Charles Perry, who wrote the article “Damascus Cuisine” in our last issue, was the editor of a book Medieval Arab Cookery (Prospect Books, 2001) that sheds further light on the origins of baklava, the Turkish sweet discussed by Sheilah Kaufman in this issue. A dish described in a 13th-Century Baghdad cookery Sweets from the manuscript appears to be an early version of baklava, consisting of thin sheets of bread rolled around a marzipan-like filling of almond, sugar, and rosewater (pp. 84-5). The name given to this Middle East, Part 2 sweet was lauzinaj, from an Aramaic root for “almond”. Perry argues (p. 210) that this word gave birth to our term lozenge, the diamond shape in which later versions of baklava were often Scheduled for our Winter 2009 issue— sliced, even up to today. Interestingly, in modern Turkish the word baklava itself is used to refer to this geometrical shape. • Joan Peterson, “Halvah in Ottoman Turkey” Further information about the Baklava Procession mentioned • Tim Mackintosh-Smith, “A Note on the by Sheilah can be found in an article by Syed Tanvir Wasti, Evolution of Hindustani Sweetmeats” “The Ottoman Ceremony of the Royal Purse”, Middle Eastern Studies 41:2 (March 2005), pp.
    [Show full text]
  • Offsite Catering
    OFFSITE CATERING CATERING HAND PASSED APPETIZERS COLD Kibbeh Nayah in Belgian endive Cucumbers with ikra and salmon roe Stuffed Peppers with lentils and labneh Buckwheat Blini with labneh and paddlefish caviar Scallop Crudo with pomegranate, pistachio and mint Yogurt Soup with cucumber, rose and black harissa Radishes with whitefish salad and poppy seeds Rye Bread with pea puree, feta and mint Watermelon with harissa and walnuts HOT Borekas with leeks and feta Lamb Kebab with amba labneh and zhoug Fried Halloumi with golden raisins and honey Basteeya with confit chicken and caramelized onions in phyllo dough Crispy Eggplant with caramelized tomato and herbed cheese Potato Latke with labneh, salmon lox and dill Crispy Potato with muhammara and cilantro Rugelach with pimento cheese and Aleppo Grape Leaves with Louisiana rice over tzatziki Falafel with tahini SALATIM ~ served with pita, pita chips and crudités ~ Tzatziki with grated cucumber and dill Roasted Beets with harissa-rose vinaigrette Baba Ganoush with roasted garlic and olive oil Labneh with pink peppercorns, shallot and mint Lutenitsa with roasted eggplant, tomato and red pepper Whipped Feta with sweet peas, urfa and almonds Lentils with North African spices and cilantro Muhammara with sunflower seeds and olive oil Israeli Salad with sumac vinaigrette Ikra with salmon roe and scallions CATERING HUMMUS ~ served with pita, pita chips and crudités ~ Tahini with extra virgin olive oil Jumbo Lump Crab with lemon butter and corn Wood-Roasted Squash with hazelnuts and caraway tahini Jerusalem
    [Show full text]
  • 2021 Banquet Menus
    2021 The Broadmoor Group Dining TABLE OF CONTENTS HOTEL POLICIES AND PROCEDURES ............................................................................................................3 BREAKFAST ........................................................................................................................................................ 4-7 BREAKS .............................................................................................................................................................. 8-12 LUNCH ..............................................................................................................................................................13-21 Daily Lunch Stations .................................................................................................................................13-15 Executive Bento Lunch ............................................................................................................................16-17 Custom Lunch Stations ...........................................................................................................................18-19 A La Carte Plated Lunch .............................................................................................................................20 Grab ‘n Go Boxed Lunch .............................................................................................................................. 21 RECEPTION/COCKTAIL HOUR .................................................................................................................22-24
    [Show full text]