Finding Meaning by Participating in Decisions Affecting Us, Our Work and Our Lives: Lessons Learned at Mondragón

Total Page:16

File Type:pdf, Size:1020Kb

Finding Meaning by Participating in Decisions Affecting Us, Our Work and Our Lives: Lessons Learned at Mondragón University of San Diego Digital USD Dissertations Theses and Dissertations 2004-08-01 Finding Meaning by Participating in Decisions Affecting Us, Our Work and Our Lives: Lessons Learned at Mondragón David Herrera EdD University of San Diego Follow this and additional works at: https://digital.sandiego.edu/dissertations Part of the Leadership Studies Commons Digital USD Citation Herrera, David EdD, "Finding Meaning by Participating in Decisions Affecting Us, Our Work and Our Lives: Lessons Learned at Mondragón" (2004). Dissertations. 731. https://digital.sandiego.edu/dissertations/731 This Dissertation: Open Access is brought to you for free and open access by the Theses and Dissertations at Digital USD. It has been accepted for inclusion in Dissertations by an authorized administrator of Digital USD. For more information, please contact [email protected]. FINBING MEANING BY PARTICIPATING IN DECISIONS AFFECTING US, OUR WORK AND OUR LIVES: LESSONS LEARNED AT MONDRAGON by DAVID HERRERA A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Education University of San Diego August 2004 Dissertation Committee Paula A. Cordeiro, Ed.D., Chair Kathleen M. Collins, Ph.D. Cheryl Getz, Ed.D. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Copyright by David Herrera 2004 All Rights Reserved Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. Abstract There has been a growing interest in exploring participatory organizational models for the last fifty years, accentuated by the recent corporate scandals that revealed the inadequacies of non-participatory organizational systems. Research studies have focused on organizational structures, policies and practices that make participation possible but it is persons who make participation happen. The purpose of this study was therefore to explore the significance of participation by examining the question: What does the experience of partaking in decision making mean to persons who engage in it. This research is a phenomenological-heuristic study. Phenomenology explores the lived experience of participating in decision making. Heuristic inquiry includes the researcher’s experience in the study. Data collection consisted mostly of two in-depth dialogic interviews with each of eight respondents from the Mondragon Corporacion Cooperativa (Spain), selected because of their extensive experience as protagonists in an organization that promotes broad participation. Research data were analyzed by identifying the meanings respondents attributed to the experience of participating in decision making and by using narrative analysis for their work and life experiences. Three feedback cycles from respondents were included in writing the final text. Since this research is intended for the general reader, its contents were represented as dialogic narratives throughout and tools from the “narrative non- fiction” genre were used to express meanings and personal experiences. The study describes fifteen interdependent outcomes: nine personal stories and six common themes. It also includes a synthesis, as well as personal and leadership implications. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. This research work intends to enhance the knowledge of participation in decision making by exploring the potential to deepen the meaning of partaking in decisions affecting each person in his or her work and life. It also aims to explore a methodology that facilitates the expression of meanings and lived experiences and makes research studies more accessible to the general reader. Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. To my beloved wife Cherie Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. ACKNOWLEDGEMENTS This work became a reality with the support of many people. I am deeply grateful to my collaborators in Mondragon who opened their minds and hearts to reveal personal details of their lives and experiences, reviewed this research study at three different stages, and corroborated that my interpretation of the study had resonance with their experience. I express my gratitude to my committee members, Dr. Paula Cordeiro, Dr Kathleen Collins and Dr. Cheryl Getz, who provided me with enthusiastic support and constructive criticism at different stages of this project. I am particularly indebted to Dr. Cordeiro, who guided and encouraged me through the circuitous paths of writing this dissertation as a book. Along with her sensitivity, attentive listening and reading and re-reading sections of my project, she often suggested creative ways to express what I needed to write. Her continuous enthusiasm and flexibility were crucial to accomplishing what I set out to do: write a research study accessible to the general reader. I am deeply grateful for the fervent support from my family, who found ways to make my dissertation writing process into a participatory affair. Our children Cristina, Daniel, his fiancee Eranki, and my parents-in-law helped me with their commentaries, critiques, proofreading of the texts, preparation of my presentation charts and a continued interest in discussing my often-unorthodox approaches to write my dissertation project. I am most profoundly grateful to my wife Cherie, who participated in most aspects of my dissertation, discussing my evolving ideas, offering new insights, proofreading the final text, and especially providing space and time for almost two years to write my dissertation uninterrupted by our usually busy lives. In addition, her patience with my physical and mental absence during long writing bouts, days and nights, weeks on end, was invaluable to complete my dissertation. I thank all my friends and teachers who shared their warmth, interest and expertise with me. Likewise, I appreciate the wisdom and knowledge that people from so many walks of life, spiritual traditions, cultures and countries have shared with me throughout my life journey, either personally or through their writings. I could not have integrated so many diverse pieces of my life into this dissertation without the inspiration drawn from tliem. I know I could not be who I am today if they had not touched and influenced me along the way. Most importantly, I thank God, who has blessed me abundantly with His/Her gifts that make everything possible. V lll Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. TABLE OF CONTENTS ACKNOWLEDGMENTS.....................................................................................................viii TABLE OF CONTENTS........................................................................................................ix PREFACE............................................................................................... xiii INTRODUCTION............................................................................. xiv NOTES AND SOURCES..................................................................................................... xix PARTI THE EXPERIENCE OF PARTICIPATING IN DECISION MAKING............................. 1 CHAPTER 1 WHY IS OUR PARTICIPATION IN DECISION MAKING IMPORTANT?.................. 2 Rationale for the Study of Participation ..................................................................... 3 Why Study Participation at Mondragon? ................................................................... 7 A Meeting with Damian and Kurtis Two Weeks Before My Trip ......................... 10 CHAPTER 2 ARRIVING IN MONDRAGON...........................................................................................11 CHAPTER 3 MONDRAGON AND ITS PRINCIPLES............................................................................ 13 CHAPTER 4 ARIZMENDI t\RRIETA AND HIS ROLE ..........................................................................26 CHAPTER 5 VOICES FROM MONDRAGON - A POETIC TRANSCRIPTION............................... 44 CHAPTER 6 THE CHIQUITEO GROUP ENCOUNTERS WITH PARTICIPATION.........................52 Who Are My Collaborators? .....................................................................................53 Introducing the Study about Participation ...............................................................55 Participation and Young People ............................................................................... 58 Participation and Fear ............................................................................................... 62 Participation and Decision M aking ..........................................................................64 What Facilitates Participation? ................................................................................. 68 Promoting Participation ............................................................................................ 69 Can We Learn to Participate? ................................................................................... 72 ix Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. CHAPTER 7 PERSONAL ENCOUNTERS WITH PARTICIPATION..................................................78 Jon ................................................................................................................................78 Rosario.............................................................................................
Recommended publications
  • Signature Cocktails Wine by the Glass – 7Oz. Pour Beer
    SIGNATURE COCKTAILS BRUNCH COCKTAILS MIMOSA 11.0 0 / C A R A F E 35.0 0 TEXAS GRAPEFRUIT MARTINI 14 Nue Vodka, St. Germaine, Fresh Grapefruit Juice, BLOODY MARY 1 2 .0 0 Splash of Prosecco ROSE GOLD RASPBERRY SANGRIA 1 5 .0 0 / C A R A F E 55.0 0 GREY GOOSE WHITE SANGRIA 1 5 .0 0 / C ARAFE 55.00 AL’S BLUE-CHIP MARTINI 14 Chopin Vodka, Bleu Cheese Olives, Bleu Cheese Salted Rim ESPRESSO MARTINI G RE Y G OOSE , ESPRESSO, KAHLUA 1 4 .0 0 BARREL AGED OLD FASHIONED 16 Al Biernat’s Single Batch Eagle Rare Bourbon, Sugar, EASONAL OCKTAILS Angostura Bitters, Orange Peel S C HIBISCUS MARTINI 13 BEE’S KNEES 15 Double Cross Vodka, Villa Massa Limoncello, Hibiscus Flower Hendricks Gin, Fresh Lemon Juice, Local Honey ANCHO MAKER’S MANHATTAN 14 SWEET GEORGIA PEACH 13 Maker’s Mark, Ancho Reyes, Dolin Sweet Vermouth Jim Beam Peach Whiskey, Fresh Peaches, Fresh Lemon Juice, Angostura Bitters Simple Syrup, Soda, Crushed Ice JAVI’S RANCH WATER 13 CUCUMBER BASIL & LIME GIMLET 14 El Tesoro, Fresh Lime Juice, Topo Chico Dripping Springs Vodka, Fresh Basil, Cucumber, Lemon & Lime Juices BLACK CHERRY LEMON-DROP 14 Effen Black Cherry Vodka, Triple Sec, Fresh Lemon MIJENTA PALOMA 14 Mijenta Tequila, Fresh Grapefruit Juice, Soda, Lime 512 MADRAS 14 WINE BY THE GLASS – 7OZ. POUR 512 Blanco Tequila, Cranberry & Orange Juice, Crushed Ice SPARKLING BASIL DARK RYE MULE 13 ROEDERER ESTATE BRUT SPARKLING California 13.75 Basil Hayden Dark Rye, Fresh Lime Juice, PERRIER JOUET GRAND BRUT Champagne 19.75 IMPECCABLE SPARKLING ROSE Provence 15.00 Fever Tree Ginger Beer WHITE & ROSE EDDIE’S MEXICAN MARTINI 13 CLOUDY BAY SAUVIGNON BLANC New Zealand 16.75 Socorro Reposado, Orange Liqueur, Fresh Lime Juice, PASCAL JOLIVET SANCERRE Loire Valley 17.00 Jalapeno Stuffed Olives, Salted Rim CAKEBREAD CHARDONNAY Napa Valley 23.00 RED MARE ‘DUTTON RANCH’ CHARDONNAY Russian River 18.00 MER SOLIEL CHARDONNAY Santa Lucia Highlands 13.50 DESSERTS 10.50 EACH OLIVIER LEFLAIVE LES SETILLES WHITE BURGUNDY France 17.50 DR.
    [Show full text]
  • Menu Wine 9:16
    !!White!Glass / Bottle 1!!Semeli Greece 2!!Viognier McManis 2015 River Junction-Central Valley CA!22 3!!Ramato Pinot Grigio di Lenardo “Gossip” Friuli Italy 2105!30 uses the pale purple skins of the grape to stain the wine a pale copper hue - Producers typically macerate the juice in the skins - nuances of white raspberry, leather, sour cherry & either a meaty note or a dried cranberry sweetness on the finish 4!!Verdicchio dei Castelli di Jesi DOC Classico Italy!30 !!Garofoli 2015 Serra del Conte! well composed - opens w/ subtle aromas of yellow flower & orchard fruit, light - easygoing palate offers pear / citrus - Crisp acidity provides a clean, refreshing finish - TUNA, PASTA W/PESTO, RISOTTO, FENNEL, SCALLOPS, ARTICHOKE, ASPARAGUS 5!!Chenin Blanc Doran 2013 Barrel Fermented South Africa !26 rich yet balanced w/ enticing aromas of honeycomb, melon flesh, toasted brioche, orange oil & apple skin - medium weight palate is creamy & lush, boasting notes of apple & citrus rind that linger on spicy finish - delicious now, it should also age well through 2020 WE !!Sauvignon Blanc Barker's Marque “Ranga Ranga” New Zealand! 9 Glass / 22 6!!Sauvignon Blanc Brander 2014 Santa Ynez Valley CA!30 !!Riesling Wagner Semi-Dry Finger Lakes NY!9 / 22 7!!Hosmer Riesling 2014 New York State!28 nose is restrained, palate bursts w/ sweet, luscious pink grapefruit, guava & peach flavors - refreshingly crisp, yet deeply concentrated w/ a lingering, berried touch of sweetness on the finish WE 90 8!!Riesling Selbach Spätlese Piesporter Michelsberg 2013!29 off dry - mouthfeel has honeyed richness - w/ acidity to save it from being cloying - aperitif, or w/ Asian style foods 9!!Riesling Dr.
    [Show full text]
  • T&Cs Bartenders and Baristas Challenge 2021
    TERMS & CONDITIONS (English) pages 2 - 15 TÉRMINOS Y CONDICIONES (Castellano) páginas 16 - 29 2 TERMS AND CONDITIONS BARTENDERS AND BARISTAS CHALLENGE VIRTUAL EDITION 2021 The Bartenders and Baristas Challenge Virtual Edition is a contest organized by Zamora Company Global, S.L.U.(the Organizer or We) a company organized under the Laws of Spain with legal address at Calle Silicio , 10, P.I.Los Camachos, Cartagena, Spain and tax identification number (C.I.F.) B30924047 By entering the Bartenders and Baristas Challenge Virtual Edition (hereafter B&B Challenge or the Contest) the participant is indicating his/her agreement to be bound by these terms and conditions. There is no entry fee and no purchase necessary to enter the Contest. This is the 5th Edition of the Bartenders & Baristas Challenge, a competition dedicated to bartenders and baristas that challenge them to use their skills and knowledge to create cocktails combining Licor 43 and coffee, a combination inspired by the success of Carajillo 43 in Mexico. The flavours of Licor 43 Original have been proven to combine harmoniously with coffee so we are challenging you to demonstrate this by creating your own Licor 43 Coffee Cocktail and present it through a video posted on your social media profile (Facebook and or Instagram). Due to the current Covid-19 limitations in the execution of physical events Zamora Company Global has decided to continue in 2021 with a format which will take place virtually. The challenge will be composed by two phases: Phase 1) Local Challenge: subject to the conditions described in clause 2 hereunder the Local Challenge is open only for participants with legal residence during the term of the Contest in any of the countries listed in clause 1 below and for the students or instructors of the European Bartending School (EBS), a commercial partner of Zamora Company Global.
    [Show full text]
  • Sweets Warmers Dessert Wines
    SWEETS CRÈME BRULÉE 7 Rich Custard Topped with Caramelized Sugar MANGO COLADA PIE 8 with Fresh Mango and Coconut Mousse NEW YORK STYLE CHEESECAKE 9 with Raspberry Sorbet SIGNATURE TRES LECHES CAKE 9 CHOCOLATE MOUSSE TOWER 9 with Chocolate Cake Bottom, Topped with Red Wine Cajeta CHOCOLATE STRAWBERRIES 10 Dipped in White and Dark Chocolate 24K GOLD BAR 11 Devil’s Food Cake, Dark Chocolate Mousse, Mirror Glaze, Gold Leaf DESSERT PLATTER 14 Petite Creme Brulee, Mexican Chocolate Tart, Chocolate Dipped Strawberries, Gelato Cone, Petite Mango Colada All sweets use the freshest ingredients possible. Subsequently, quantities may be limited. WARMERS CAFÉ - PROUDLY SERVING ILLY COFFEE ESPRESSO 4 CAPPUCCINO 4.5 LATTE 4.5 HOT TEA 3.5 Ask Your Sever for our Revolution Tea Assortment KEOKE COFFEE 10 Brandy, Crème de Cacao, Kahlua CARAJILLO 12 12 Licor 43, Espresso JAMAICAN COFFEE 12 Kahlua, Bacardi 151 BAILEY’S & COFFEE 13 BLUE-EYED MEXICAN COFFEE 13 Jameson’s, Kahlua, Tequila CAPPUCCINO CENTRAL 13 Cappuccino with Frangelico IRISH COFFEE 13 Jameson’s, Black Coffee DESSERT WINES DOLCE, NICKEL & NICKEL, NAPA VALLEY 136 SAUTERNES, CHATEAU D’YQUEM, GRAND CRU, 2014 352 MEEKER, FRO ZIN, ZINFANDEL 14 | 65 NIVOLI, MOSCATO D’ASTI 8 | 40 SAUTERNES, CHATEAU RIEUSSEC, GRAND CRU, 2016 23 | 96 EISWEIN, DESIRE, SPÄTBURGUNDER GÜNTHER SCHLINK, 2016 15 | 65 DESSERT WINES SHERRY ALVEAR CREAM, MONTILLA 8 ALVEAR CREAM, SOLERA 12 PEDRO XIMENEZ, NOE 25 PORT CROFT TAWNY RESERVE 10 DOW’S 10 12 DOW’S 20 20 FONSECA 20 TAWNY 17 GRAHAM’S 10 13 GRAHAM’S 20 20 NIEPOORT 2007 25 ROYAL OPORTO 1980 25 WARRE’S OTIMA 10 8 COGNAC COURVOISER V.S.O.P 13 XO 35 BRANSON V.S.O.P 15 HENNESSY V.S.
    [Show full text]
  • Basic Spanish for the Camino
    BASIC SPANISH FOR THE CAMINO A Pilgrim’s Introduction to the Spanish Language and Culture American Pilgrims on the Camino www.americanpilgrims.org Northern California Chapter [email protected] February 1, 2020 Bienvenido peregrino Leaving soon on your Camino and need to learn some Spanish basics? Or perhaps you already know some Spanish and just need a refresher and some practice? In any case, here is a great opportunity to increase your awareness of the Spanish language and to prepare for your Camino and the transition into Spanish culture. Our meetings will focus on the language challenges that, as a pilgrim, you are likely to encounter on the Camino. While we will talk about culture, history, food, wine and many other day-to-day aspects of Spanish life, our objective will be to increase your language skills. Familiarity with the Spanish spoken in Spain will make the cultural transition easier for you and ultimately pay off with more satisfying human interactions along the Camino. Our meetings will be informal, in a comfortable environment and geared to making the review of Spanish an enjoyable experience. Buen Camino Emilio Escudero Northern California Chapter American Pilgrims on the Camino www.americanpilgrims.org TABLE OF CONTENTS Day 1 Agenda . i Day 2 Agenda . ii Day 3 Agenda . iii 01 - The Communities, Provinces and Geography of Spain . 1 02 - Spain - A Brief Introduction . 3 03 - A Brief History of Spain and the Camino de Santiago . 5 04 - Holidays and Observances in Spain 2020 . 11 05 - An Overview of the Spanish Language . 12 06 - Arabic Words Incorporated into Spanish .
    [Show full text]
  • DESSERTS Deluxe Cream Capataz Andrés Lustau $12
    DESSERT WINES Moscatel Victoria #2 2016 Jorge Ordoñez $12 Moscatel Dorado Cesar Florido $12 Moscatel Emilín Lustau $12 DESSERTS Deluxe Cream Capataz Andrés Lustau $12 Flan de la Casa $8 Pedro Ximénez Triana $12 Tokaji 2015 Late Harvest Oremus $14 Soufflé $11 Dark chocolate soufflé, espresso gelato Ruby Reserve Port Quinta de la Rosa Lote 601 $10 Tawny Port Reserva Dona Antonia Ferreira $14 Goxua $10 Almond sponge cake, strawberries, cream, custard Madeira Reserve 5 years old Broadbent $12 Blandy’s Choleheita 2003 Bual $16 Arroz con Leche Asturiano $9 Asturian-style rice pudding, caramelized sugar Desert Wine Flights 4 Wines $25 Churros con Chocolate $9 Traditional Spanish fried dough, chocolate mousse Assortment of six Artisanal Cheeses $35 JAVIER’S HOMEMDADE DIGESTIVES $10 Patxaran Casero endrinas-gooseberries, anise CANDELAS COFFEE AND TEAS OF LIFE Orujo de Hierbas cinnamon, saffron, herbs Aguardiente de Orujo lemon, thyme Espresso $4.50 Brandy con Pasas raisin infused Fundador brandy Latte or Cappuccino $5 Cortado espresso topped with milk $4.50 Marcona Almonds and Maraschino Cherry liqueur Peach and Cinnamon liqueur Café Bombon layered condensed milk and espresso $8 Orange brandy Café Cacao espresso and Nutella $8 Regular/Decaf coffee $3.50 TEA OF LIFE Selection of Teas $4.5 CORDIALS Cardenal Mendoza Solera Gran Reserva $18 COFFEE COCKTAILS $10 Gran Duque D’Alba Solera Gran Reserva $16 Carajillo flambé brandy, lemon peel, espresso Fundatro Solera Reserva $10 Liquid after Eight cocoa, milk, mint, espresso Toress Jaime 30 Years $35 Cuarenta y Tres Liquor 43, espresso Hennessy VSOP Privilage $16 Azahar orange liquor, cream, espresso Remy Martin VSOP $14 Irlandes Irish whiskey, cream, espresso Martell VSOP $14 Corvoisier VSOP $14 Nutty Amaretto, Frangelico, cream, espresso Busnel VSOP Pays D’Auge Calvados $12 Palomita Spanish anisette, green tea Busnel Hours D’Age 12 Anes $26 .
    [Show full text]
  • Drankenkaart
    DRANKENKAART . Bekijk 'Sterk' voor meer likeuren! View 'Liquor' for more liqueurs! . LEKKER WARM LIKEUREN HOT & WARM LIQUEURS KOFFIE, ESPRESSO 2.7 HET FLUWELE HANDVAT COFFEE, ESPRESSO * 2.7 HET FLUWELE HANDVAT DUBBELE KOFFIE 3.3 Een roomcocktail met smaken van DOUBLE COFFEE * 3.3 A cream cocktail with flavors of butter boterkoek, aardbei en vanille. 8.8 DUBBELE ESPRESSO 3.3 DOUBLE ESPRESSO * 3.3 cake, strawberry and vanilla. 8.8 CAPPUCCINO 2.8 MAKKE JANNEN - KASTANJE CAPPUCCINO * 2.8 MAKKE JANNEN - CHESTNUT Likorette van Rondje Utrecht 3.8 Likorette of Rondje Utrecht 3.8 KOFFIE VERKEERD 2.9 FLAT WHITE * 2.9 GRAND MARNIER 5.5 GRAND MARNIER 5.5 LATTE MACCHIATO 3.1 LATTE MACCHIATO * 3.1 AMARETTO 4.7 AMARETTO 4.7 AMERICANO 3.6 AMERICANO 3.6 TIA MARIA 5 TIA MARIA 5 STROOPWAFEL LATTE 4.5 SYRUP WAFFLE LATTE 4.5 HAZELNOOT LATTE 4.5 DECAFE? DAT KAN! + 0.1 HAZELNUT LATTE 4.5 CHAI TEA LATTE 4.5 CHAI TEA LATTE 4.5 DECAF? + 0.1 LIEVER SOJAMELK OF AMANDELMELK? BAILEYS LATTE 6.6 BAILEYS LATTE 6.6 EXTRA PRIJS + 0.5 PREFER SOY MILK OR ALMOND MILK? + 0.5 IRISH-/ FRENCH-/ IRISH-/ FRENCH-/ SPANISH COFFEE 6.9 SPANISH COFFEE 6.9 LICOR 43 CARAJILLO 6.5 THEE LICOR 43 CARAJILLO 6.5 TEA WARME CHOCOMELK 3.1 THEE 2.7 HOT CHOCOLATE 3.1 TEA 2.7 - MET SLAGROOM 3.6 VERSE MUNTTHEE 3.6 - WHIPPED CREAM 3.6 FRESH MINT TEA 3.6 - MET BAILEYS EN VERSE GEMBERTHEE 3.6 - WITH BAILEYS AND FRESH GINGER TEA 3.6 SLAGROOM 6.5 VERSE SEIZOENSTHEE 3.6 WHIPPED CREAM 6.5 FRESH SEASONAL TEA 3.6 IJSLATTE VERDI KOFFIE ICE LATTE VALLEY THEA VALLEY IJSLATTE ICE LATTE Karamel- of hazelnootsiroop met Caramel or hazelnut syrup with slagroom.
    [Show full text]
  • Happiness Is...Finding Two Olives in Your Martini When You're Hungry
    THE STAFF AT THE FIRESIDE WELCOMES YOU TO OUR ONE-OF-A-KIND LAKESIDE FACILITY. Thank you for the constant support of our wine and craft beverage program and we welcome your input. We source new vendors each season to facilitate the growth of our beverage list as well as discover eclectic, well-crafted wines. Our hope is that these efforts contribute to our goal of providing the most thirst- quenching beverage list in the region. Our list is written in a progressive style to assist you in your wine selection. Within each grape varietal, wines progress from sweetest to driest and simple to complex. If you recognize a wine you are familiar with, try one above or below it of similar weight. Who knows, you may discover your new favorite wine! There are times certain wines become unavailable or their popularity is overwhelming. While we work diligently to keep a healthy inventory on hand, please understand these shortages are out of our control. Peruse the following pages to find a few specialty craft beverages that we enjoy. Perhaps one of them may entice you. Also, you will see our beer and spirits list. Enjoy your evening! Mixes TITO’S MULE PERRY’S MANHATTAN Tito’s Vodka and Barritt’s Buff alo Trace Bourbon, E&J Ginger Beer with a Squeeze Brandy, Dash of Aromatic of Fresh Lime, Served on the Bitters, Carpano Antica Rocks in a Copper Mug Vermouth, Cherry Juice, Served on the Rocks (Just the FARGO 75 Way Setty’s Dad Liked It!) Minions Gin, Lemon Juice, Simple Syrup, Topped with LYCHEE GIMLET Prosecco and a Lemon Twist Malfy Con Limone Gin,
    [Show full text]
  • E DESSERTS E E CANDELAS COFFEE & HARNEY & SONS Teae
    e e DESSERT WINES Moscatel Victoria #2 2016 Jorge Ordoñez $12 Moscatel Dorado Cesar Florido $12 Moscatel Emilín Lustau $12 e DESSERTS e Monastrell Dulce 2012 Alceño $12 Deluxe Cream Capataz Andrés Lustau $12 Flan de la Casa $8 Pedro Ximénez Alexandro $12 Gâteau Basque $10 Tokaji 2015 Late Harvest Oremus $14 Cream-filled almond tart, ice cream Sauternes 2015 Château Les Justices $15 Soufflé $11 Ruby Reserve Port Quinta de la Rosa Lote 601 $10 Dark chocolate soufflé, espresso gelato Tawny Port Reserva Dona Antonia Ferreira $14 Goxua $10 Madeira Reserve 5 years old Broadbent $12 Almond sponge cake, strawberries, cream, custard Blandy’s Colheita 2003 Bual $16 Arroz con Leche Asturiano $9 Dessert wines flight 4 wines $25 Asturian-style rice pudding, caramelized sugar e JAVIER’S HOMEMDADE DIGESTIVES $10 e Churros con Chocolate $9 Aguardiente de Orujo lemon, thyme Traditional Spanish fried dough, chocolate mousse Orujo de Hierbas cinnamon, saffron, herbs Assortment of six Artisanal Cheeses $30 Patxaran Casero endrinas-gooseberries, anise Brandy con Pasas raisin infused Fundador e CANDELAS COFFEE & HARNEY & SONS TEAe brandy Marcona Almonds and Maraschino Cherry Espresso $4.50 liqueur Peach and Cinnamon liqueur Latte / Cappuccino $5 Cortado espresso topped with milk $4.50 e BRANDY de JEREZ & COGNACS e Café Bombon layered condensed milk and espresso $8 Cardenal Mendoza Solera Gran Reserva $18 Café Cacao espresso and Nutella $8 Regular/ decaf coffee $3.50 Gran Duque D’Alba Solera Gran Reserva $16 HARNEY & SONS Selection of Teas $4.5 Fundador Solera Reserva $10 Torres Jaime 30 years $35 e COFFEE COCKTAILS $10 e Hennessy VSOP Privilege $16 Cuarenta y Tres Liquor 43, espresso Remy Martin VSOP $15 Azahar orange liquor, cream, espresso Martell VSOP $14 Irlandes Irish whiskey, cream, espresso Courvoisier VSOP $14 Carajillo flambé brandy, lemon peel, espresso Busnel VSOP Pays D’Auge Calvados $12 Liquid after Eight cocoa, milk, mint, espresso Nutty Amaretto, Frangelico, cream, espresso Busnel Hors D’Age 12 anes Calvados $26 Palomita Spanish anisette, green tea .
    [Show full text]
  • Non Alcoholic Drinks Beer Aperos, Non-Alcoholic
    NON ALCOHOLIC DRINKS CL CHF Arkina Blue (non-spark.) / Rhäzünser (spark.) 50 5.40 Schweppes Tonic/Bitter/Ginger 20 4.90 Cola/Cola Light/Cola Zero 33 5.00 Rivella Red/Green/Blue 33 5.00 Apple Juice 33 5.00 Orange Juice 20 5.60 Tomato Juice, Pineapple Juice 20 6.80 Orangina 25 5.00 Red Bull 25 6.80 Ice Tea 40 5.60 Apple Spritzer 40 5.60 BEER Feldschlösschen – Lager 25 4.80 Feldschlösschen – Lager 50 7.50 Feldschlösschen Braufrisch 33 6.00 Panaché (Beer with Sprite) 25 4.80 Carlsberg (Denmark) 33 6.80 Dunkle Perle 33 6.00 Schneider Weisse Original (Germany) 33 6.80 Corona Extra (Mexico) 33 6.80 Feldschlösschen (non-alcoholic) 33 5.00 APEROS, NON-ALCOHOLIC Crodino / Sanbitter 10 5.80 Chinotto 20 5.80 APEROS AND DIGESTIFS WITH % % CL CHF Martini bianco/rosso 15 4 8.50 Campari 23 4 8.50 Cynar 16.5 4 8.50 Ramazzotti 16 4 9.50 Fernet Branca 40 2 8.00 Averna 32 4 9.50 Pastis, Le Veritable 45 2 8.50 SHERRY Sherry Tio Pepe 15 5 8.00 Madelios Fino 17 5 7.50 PORTO Portwein Sandemann White/Red 15 5 8.00 All Prices in Swiss Francs include VAT LIQUOR Amaretto Disaronno 28 4 10.50 Bailey’s 17 4 10.50 Grand Marnier 40 4 0.50 Sambuca Molinari 42 2 8.50 Cointreau 40 4 10.50 WHITE WINE 10 CL 70/75 CL Terre Alte, Bianco di Merlot 7.40 49.00 Ticino, 2016 Féchy Mon Pichet AOC 7.30 48.00 La Côte, 2015 SO white, AOC Graubünden 7.40 49.00 Switzerland, 2016 Sancerre AV, Moulin des Vrillères 56.50 Sancerre, 2015 35° Parallelo, Chardonnay 6.50 41.00 Sicily, 2016 Pinot Grigio Venezie 7.30 48.00 Friaul, 2016 Select Sauvignon Blanc, Hess 7.70 50.50 California, 2015 White
    [Show full text]
  • Postre Cócteles Carajillo Tocado Cafés Especiales La Bomba
    Cócteles Chocolate Temptation £8.45 Postre Fresh milk shaken with Stolichnaya vanilla vodka, Tarta De Chocolate £5.75 Licor 43 & chocolate sauce, topped with whipped Home-made chocolate tart, Seville orange caramel cream. Dessert in a glass! & vanilla ice cream Espresso Martini £8.45 Finlandia, Tosolini coffee liqueur and sugar shaken Posset De Limón £5.45 with an energising shot of espresso Home-made lemon posset, fresh raspberries, shaved white chocolate & Scottish shortbread Raspberry Ripple Martini £8.45 Stolichnaya vanilla, Chambord raspberry Churros £5.45 liqueur and Grenadine shaken with cream Hand piped doughnut sticks served with hot chocolate dipping sauce Pastel De Queso £5.75 Cafés Especiales Our home-made praline cheesecake served with a Barraquito £4.95 salted caramel and honeycomb tuile Traditional coffee from Tenerife. Layers of Licor 43 with condensed milk, a shot of espresso and milk foam, Crema Catalana (gf) £5.45 sprinkled with cinnamon and a waft of lemon A traditional Crème brûlée Café Carajillo £4.95 Helado De Vanilla £5.45 Espresso coffee with Spanish brandy Delicious vanilla ice cream, tuile basket and garnished with strawberry Café Bombon £2.95 Double espresso with condensed milk Selección De Quesos Españoles £7.95 A selection of fine Spanish cheeses, Picon Blue, Manchego and Tetilla served with quince paste, Carajillo Tocado Scottish oatcakes & grapes Liqueur coffee Desserts are perfectly complemented by a Café Andaluz Brandy £5.95 glass of sweet & refreshingly light dessert wine Cafe Irlandes Jamesons £5.95 Café Montañés Whisky £5.95 Moscatel Wine (50ml) £2.95 Café Sureño Tia Maria £5.95 Café Dulce Licor 43 A sweet vanilla liqueur £5.95 Café Azahar Baileys £5.95 La Bomba Vino De Jerez Liqueur hot chocolate topped with fresh cream Chocolate Caliente Plain hot chocolate £3.25 Fino £4.95 £22.95 La Bomba Andaluza Brandy £5.95 Fino is a perfect aperitif or accompaniment La Bomba Ron Oscuro Rum £5.95 to a wide variety of Spanish favourites.
    [Show full text]
  • En BCNDMHI Pistaccio Bar O
    INDIGO RESTAURANT & TERRACE Índigo ofrece desayuno buffet “Breakfast at Hilton” con una variada selección de gustos y necesidades. Productos recién preparados que ofrecen distintas opciones de platos típicos regionales, porque empezar bien el día es imprescindible para garantizar un máximo rendimiento. Siempre acompañado del zumo de naranja y del café, además de periódicos por cortesía del hotel. Los niños comen gratis! Indigo offers the"Breakfast at Hilton" with a varied selection of tastes and needs. Freshly prepared products that offer different options of typical regional dishes, because starting the day well is essential to ensure maximum performance. Always accompanied by orange juice and coffee, plus newspapers courtesy of the hotel. Kids eat free! Desayuno 7.00-10.30 hrs. Breakfast from 7.00 am to 10.30 am SERVICIO HABITACIONES / ROOM SERVICE ROOM SERVICE Nuestras opciones ofrecen a los huéspedes la más amplia selección de platos nacionales e internacionales, además de opciones saludables. Están preparados con productos frescos de la más alta calidad, para garantizarle una experiencia excelente. Our choices offer guests a wider selection of national and international dishes, including healthy options. They are prepared with fresh products of the highest quality to ensure an excellent “In Room Dining Experience”. PUROBEACH BARCELONA Pase todo el día y disfrute de una comida saludable y refrescante, ya sea en la piscina, Oasis o en el restaurante. Disfrute con la oferta gastronómica influenciada por su estilo de cocina de las 3M: Miami, Marruecos y Melbourne o relájese con las bebidas de moda, cócteles Puro, vinos y champagne y, desde luego, nuestra colección Puro Wines.
    [Show full text]