Coffee Organic Tea Dessert Wines Dessert Fortified

Total Page：16

File Type：pdf, Size：1020Kb

Coffee Organic Tea Dessert Wines Dessert Fortified

DESSERT COFFEE BANANA WONTON Coffee 3.00 passion fruit cream, lychee sorbet, mint leaf 10.00 Espresso 3.25 FUJI TATIN Cappuccino 4.25 roasted fuji apple tart, calvados reduction 10.00 MANGO “TOFU” PUDDING ORGANIC TEA coconut coulis 11.00 6. small pot (1-2 people) 10. large pot (2-4 people) WARM BROWNIE Earl Grey green tea chantilly creme 10.00 an unusual spin on a classic, this black tea has creamy notes with bergamot. SEASONAL EXOTIC FRUIT PLATE 18.00 Meridian Chai TARTUFO bold and spicy, this aromatic blend celebrates precious spices that have been traded for centuries. green tea & red bean 10.00 Chaling Jasmin SORBET organic whole leaf tea with fresh jasmin blossoms for a blissfully sweet cup. mango, lychee, raspberry 10.00 Three Rivers TOKUI ICE CREAM grown high in the yunnan mountains, it yields a mild nutty flavor with subtle fruit undertones. choice of three scoops 10.00 vanilla, chocolate, green tea, ginger, black sesame or red bean Royal passion smooth rich blend infused with lightly tart tropical notes of luscious passion fruit. ASSORTED MOCHI ICE CREAM 11.00 White Lotus white tea leaves blended with soft citrus notes of lemon myrtle and zesty notes of ginger. FORTIFIED WINES / PORT glass / bottle Iron Goddess RAMOS PINTO “The Collector” 9. / 60. spring flush organic oolong leaves yield a silky cup of tea with notes of honeysuckle TAYLOR FLADGATE 10 year Tawny 10. / 75. Chamomile Yuzu FONSECA 20 year Tawny 18. / 140. a full spectrum of citrus flavors, layered with herbal infusion and softened by elderflower QUINTA DO VESUVIO 2012 20. / 160. Verbena Mint SANDEMAN 40 year Tawny 40. / 350. organic Moroccan mint with soft citrus notes and lemon verbena blend harmoniously and COGNAC refreshing. HENNESSY VS 14. DESSERT WINES glass / bottle REMY VSOP 15. MUSCAT Samos Greece 2008 10. / 40. HENNESSY PRIVILEGE VSOP 16. SAUTERNES Castelnau de Suduiraut Bordeaux, France 2010 14. / 56. COURVOISIER VSOP 16. DELAMAIN PALE & DRY XO 18. ICE WINE “Vidal” Inniskillin Niagara Pennisula, Canada 2014 30. / 160. REMY XO 25. TOKAJI ASZU 5 PUTTONTOS Tokaj-Oremus Ltd. 30. / 160. MARTELL CORDON BLEU 28. Hegyalia, Hungary 2007 .

Copy Link

Recommended publications

Artisan Producers Offer a Voyage of Discovery
COGNAC Artisan producers ognac’s history and reputation are unrivaled among spirits. But despite associations with celebrities, elitism, luxury and opulence, at the end of the day Cognac is about dirt, grapes and a series of offer a voyage of organic reactions. The mysterious yet simple ritual of its cre- Cation—from harvest and crush to fermentation, distillation, élevage and bot- discovery tling—yields one of the most ethereal spirits ever known. Because of the recent rise in artisanal Cognac—an extension of the global craft-spirits movement—we have been able to re-examine brandy By Wyatt Peabody as a whole. And, thanks to the tireless work of a few determined import- ers, today we have access to small producers, most of which were all but unknown in the United States previously. San Francisco importer Charles Much of the wine made from Neal first introduced Dudognon Cognac in 1998. In the years since, Neal these vineyards around St.-Preuil in western France will be distilled has gone on to work with dozens of independent producers throughout and aged into Cognac. the Cognac region. DEC. 15, 2014 • WINE SPECTATOR 107 “Cognac has always been about terroir,” pro- claims Neal, who was brazen enough to start importing artisanal Cognac before people knew anything other than what the big four—Hen- nessy, Rémy Martin, Courvoisier and Martell— were selling. So how does one disrupt a seem- ingly impenetrable market, some 80 percent of which is controlled by four companies? For an enophile like Neal, it was by focusing on the winelike, site-specific nature of Cognac.
[Show full text]
Coffees & Such Dessert Wine Porto Cognac Armagnac
COFFEES & SUCH DESSERTS VIETNAMESE COFFEE 3.25 $8 CAFÉ DU MONDE CHICORY BLEND, FILTER-DRIPPED APPETIZERS OVER SWEETENED CONDENSED MILK PASSION FRUIT ENTREMET METROPOLIS COFFEE 2.50 PASSION FRUIT, BAVARIAN CREAM AND DARK CHOCOLATE MOUSSE CAPPUCCINO 3.50 ON A BED OF VANILLA CAKE WITH A CHOCOLATE GLAZE CAFÉ AU LAIT 3.00 BANANA TAPIOCA PUDDING ESPRESSO 3.00 WARM TAPIOCA, COCONUT MILK & BANANAS, TEAS-RISHI, ORGANIC & FAIR TRADE CERTIFIED TOPPED WITH TOASTED SESAME SEEDS PLEASE ASK YOUR SERVER FOR SELECTIONS 3.75 CARAMELIZED LEMON TART DESSERT WINE CUSTARD LEMON TART, WITH A SHORTBREAD CRUST BRICCO RIELLA MOSCATO D’ASTI, 2014; PIEDMONT, ITALY 7.00 CHOCOLATE MOUSSE CAKE CHÂTEAU DE ARCHE SAUTERNES GRAND CRU CLASSE, 2006 18.00 LAYERS OF CHOCOLATE CAKE & MOUSSE, PORTO WITH CRÈME ANGLAISE & SWISS RASPBERRY SAUCE GRAHAM’S “SIX GRAPES” RESERVE PORT 11.00 CRÈME BRÛLÉE QUINTA DO NOVAL “NOVAL BLACK” PORT 10.00 CLASSIC PRESENTATION, WITH VANILLA SEED TAYLOR FLADGATE 20 YEAR OLD TAWNY 18.00 CRISPY BANANA WONTON WARRE’S OTIMA 10 YEAR OLD TAWNY 15.00 WITH CRÈME ANGLAISE & DARK CHOCOLATE SAUCE COGNAC FRESH FRUIT SORBETS A.E. DOR RARE FINE CHAMPAGNE, VSOP 16.00 TWO SCOOPS OF SORBET; COURVOISIER, VSOP 14.00 LEMON, MANGO, RASBERRY OR BLOOD ORANGE HENNESSY, VSOP 15.00 GOURMET GELATOS HENNESSY, XO 30.00 TWO SCOOPS OF GELATO; REMY MARTIN, VSOP 12.00 CHOCOLATE OR VANILLA BEAN REMY MARTIN, XO 25.00 LE COLONIAL MACAROON ARMAGNAC VANILLA ICE CREAM IN A COCONUT MACAROON SHELL, LARRESINGLE, VSOP 11.00 DRIZZLED WITH DARK CHOCOLATE SAUCE CALVADOS MANGO SUNDAE BUSNEL, VSOP
[Show full text]
Criteria of Determination of Age of Cognac Spirits O
UDC 663.241:674.4/8 © 2016 Criteria of determination of age of cognac spirits O. Lukanin, academician of the NAAS, doctor of technical sciences Winemaking primary resources monitoring laboratory O. Sydorenko, Candidate of Technical Sciences Limited Liability Company «Pioner Noviishykh Tekhnolohii» The purpose. To develop criteria of estimation of ripeness of ordinary cognac spirits on the basis of measurements of concentration of basic aromatic components of oak which pass in spirit at seasoning in a barrel for 1 — 5 years. Methods. Experimental seasoning of cognac spirits in new barrels made from domestic oak was spent in industrial conditions. The equation of an index of age of cognac spirits is deduced by means of programs of statistical analysis of data. Concentration of aromatic components of an oak in cognac spirits was measured by chromatographic method. Results. The formula on which it is possible to calculate an index of age of cognac or cognac spirit up to 98,68% is developed. Conclusions. The criterion of estimation of ripeness of ordinary cognac spirits on the basis of measurements of concentration of basic components of oak which pass during seasoning in barrels for 1 — 5 years is offered. Key words: cognac spirits, aromatic components, classification, time of seasoning. Free Trade Zone Agreement of Ukraine with the EU, which has come into force on January 01st, 2016, is aimed at reducing and abolishing of tariffs for goods, as well as bringing the Ukrainian business rules and regulations into compliance with the EU rules and regulations in order to ensure free movement of goods and services and mutual non-discriminatory attitude towards companies within the territory of Ukraine and the EU.
[Show full text]
Cognac / Armagnac Calvados Aperitif & Digestif & Amaro
COGNAC / ARMAGNAC COMTES FILLES 18yr, PETITE CHAMPAGNE 40 PAUL BEAU, VS COGNAC 17 PAUL BEAU 15YR, VSOP COGNAC 22 PAUL BEAU HORS D’AGE 30YR 52 JACKY NAVARRE, VIEILLE RÉSERVE, 1ER CRU COGNAC 65 CH. LEBERON 1987 ARMAGNAC TÉNARÈZE 85 CH. LEBERON SOLERA ARMAGNAC TÉNARÈZE 2001 35 DOM. D’AURENSAN 20 ANS, ARMAGNAC TÉNARÈZE 56 DOM. D’ESPERANCE 1999, BAS ARMAGNAC 35 DOM. L’ENCANTADA 1987, BAS ARMAGNAC 65 SPIRITS DOM. L’ENCANTADA 1993, BAS ARMAGNAC 65 DOM. RAVIGNAN BAS ARMAGNAC 1983 65 DOM. RAVIGNAN BAS ARMAGNAC 2008 28 PELLEHAUT 5YR, ARMAGNAC TÉNARÈZE 16 CALVADOS ADRIEN CAMUT 6 ANS 25 ADRIEN CAMUT 12 ANS 35 ADRIEN CAMUT 18 ANS ‘PRIVILÈGE’ 45 ADRIEN CAMUT 25 ANS ‘RÉSERVE DE SEMAINVILLE’ 60 JULIEN FREMONT, NV 18 ROGER GROULT 12 ANS 30 ROGER GROULT 18 ANS 40 ROGER GROULT 25 ANS 60 ROGER GROULT ‘KRIEK’ 35 ROGER GROULT ‘JURANCON’ 45 APERITIF & DIGESTIF & AMARO AVERNA 12 ABANO 12 BONAL 12 BRAULIO 12 CHARTREUSE JAUNE 18 CHARTREUSE JAUNE VEP 42 CHARTREUSE VERTE 18 CHARTREUSE VERTE VEP 42 CYNAR 12 FERNET BRANCA 12 FORTHAVE MARSEILLE 18 FORTHAVE RED APERTIVO 14 LOUIS ROQUE LA VIELLE PRUNE 15 MONTENEGRO 12 MULASSANO BIANCO 15 NONINO 14 SIBELLA 12 VERGANO CHINATO 16 VERGANO LULI 16 VICARIO NOCINO 15 VODKA BOURBON TITOS 14 1792 FULL PROOF 18 BASIL HAYDEN’S 23 GIN BLANTONS 24 16 LONDON DRY BATCH#2 17 ELIJAH CRAIG 10YR 16 FORTHAVE BLUE 14 MICHTER’S BOURBON 28 GREENHOOK OLD TOM 16 OLD WELLER 107 ANTIQUE 22 HIGHBORN 14 RUSSELS RESERVE BOURBON 10YR 16 MONKEY 47 22 WILD TURKEY BOURBON 101 24 NEVERSINK 16 WILD TURKEY RARE SIPSMITHS LONDON DRY 14 TANQUERAY 14 RYE PETIT
[Show full text]
Vermont 802Spirits Current Complete Price List September 2021 1 of 24
Vermont 802Spirits Current Complete Price List September 2021 VT REG NH VT Sale Price Code Brand Size Price Price Price Save Proof Status per OZ Brandy Brandy Domestic 056308 Allen's Coffee Brandy 1.75L 19.99 15.99 17.99 2.00 70 High Volume 0.30 056306 Allen's Coffee Brandy 750ML 9.99 7.99 60 High Volume 0.39 056310 Allen's Cold Brew Coffee Brandy 750ML 14.99 60 New 0.59 052374 Coronet VSQ Brandy 375ML 4.99 80 High Volume 0.39 052584 E & J Superior Res. VSOP 1.75L 25.99 23.99 80 High Volume 0.44 052581 E & J Superior Res. VSOP 375ML 5.99 5.49 80 High Volume 0.47 052582 E & J Superior Res. VSOP 750ML 14.99 12.99 12.99 2.00 80 High Volume 0.51 052598 E & J VS Brandy 1.75L 24.99 21.99 22.99 2.00 80 High Volume 0.39 052596 E & J VS Brandy 750ML 12.99 11.99 80 High Volume 0.51 052563 E & J XO Brandy 750ML 16.99 15.99 80 High Volume 0.67 073864 E&J Spiced Brandy 750ML 9.99 60 New 0.39 053536 Laird's Applejack 750ML 17.99 15.99 80 High Volume 0.71 054916 Leroux Jezynowka Blackberry Brandy 750ML 11.99 8.99 70 Medium Volume 0.47 900488 Mad Apple Brandy 750ML 46.99 84 Medium Volume 1.85 054438 Mr. Boston Apricot Brandy 1.75L 17.99 13.99 70 High Volume 0.30 054436 Mr.
[Show full text]
Chapter 9 Cognac and Armagnac
Chapter 9 Cognac and Armagnac In This Chapter ▶ Finding out where cognac and armagnac are made ▶ Deciphering the designations on labels ▶ Getting familiar with the well-known brands ▶ Finishing a meal with a warm drink rance produces two kinds of brandy: cognac and armagnac. FBoth are named after the region in which they’re made, and both are delicious. Cognac Cognac can be produced only in the legally defined region of Cognac, France, located between the Atlantic and Massif Central — specifically, at the junction between the oceanic and continental climate zones. The region also straddles the dividing line between northern and southern climates. These four influences create a multitude of microclimates. In addition to the unique climate, the soil characteristics also foster a range of wine and, consequently, the cognac of each region. In 1909, the French government passed a law that only brandy produced in the “delimited area” surrounding the town of Cognac can be called cognac. How cognac is made The arduous, time-honored distilling and aging process is what makes cognac so special. The cognac you drink today was produced using methods dating back to the 17th century. The distillation of cognac is a two-stage process: 14_633120-ch09.indd 6914_633120-ch09.indd 69 7/26/10 10:50 AM7/26/10 10:50 AM 70 Part II: Short Shots from American Whiskey to Wine 1. A first distillate, known as brouillis, is obtained, with an alcoholic strength of 28 to 32 percent. 2. The brouillis is returned to the boiler for a second heating, which produces a liquid known as la bonne chauffe.
[Show full text]
U.S. Cognac Market
U.S. Cognac Market How do you improve upon a good French wine? Make Cognac! Distilled from white wine grown in an area extending from the banks of the Charente all the way to the Atlantic coast, Cognac is one of the many fine gastronomic delights that the French offer to the world. Cognac has seen a resurgence in recent years, as more Americans are enjoying France’s native spirit. In 2018, 6.4 million 9-liter cases were sold in the U.S -- an increase of 12.5% over 2017 volumes. Over the past five years, Cognac grew a robust 73.0%, reaching its highest level since the data series began in 2002. U.S. Cognac Market Volumes by Year and Category 9-Liter Cases (000) Year VS VSOP XO OTHER Total 2002 2,570 591 33 21 3,215 2003 2,765 704 37 22 3,528 2004 2,772 762 41 32 3,608 2005 2,766 786 47 36 3,635 2006 2,996 843 43 68 3,951 2007 3,122 866 38 88 4,113 2008 2,685 760 29 69 3,543 2009 2,508 652 20 111 3,291 2010 2,476 642 26 185 3,329 2011 2,472 680 32 224 3,408 2012 2,552 693 31 284 3,560 2013 2,694 712 34 254 3,693 2014 3,039 788 30 275 4,132 2015 3,424 911 30 343 4,708 2016 3,848 1,056 37 372 5,314 2017 4,079 1,195 37 368 5,680 2018 4,380 1,571 40 398 6,388 17 - 18 Growth 7.4% 31.5% 7.6% 8.0% 12.5% 13 - 18 Growth 62.6% 120.8% 18.0% 56.3% 73.0% Source: Distilled Spirits Council, Economic & Strategic Analysis Dept.
[Show full text]
Cognac: Its History and Production
Сельское хозяйство / 4.Технологии хранения и переработки сельскохозяйственной продукции. I. M. Dovgun V. Yakymchuk National University of Food Technologies, Kyiv, Ukraine Cognac: Its History and Production The origin of Cognac dates back to the 16th century when Dutch settlers came to this French region to buy salt, wood, and wine and other goods. However, the journey back home made preserving the wine difficult and they needed to find a better way to conserve it. They started by distilling the wine into eau-de-vie, which was a good solution to preserve it, but eventually they realized a second distillation made for an even finer, more elegant and pleasant product. This is essentially the birth of brandy. In fact, the word “brandy” comes from the Dutch word “brandewijn” which means burnt wine. Brandy is made all over the world, but only brandy made in the Cognac region of France and under the strictest guidelines, can be called “Cognac.” The Cognac region stretches over two regions in western France, Charente-Maritime (bordering the Atlantic Ocean) and Charente (a little further inland). There are six growth areas designated for producing Cognac. They are as follows: Grand Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. The process of making Cognac starts out with the pressing of the white grapes in a pneumatic press to receive grape juice followed by a 10 day fermentation period. The resulting white wine is highly acidic and very fruity with low alcohol (8–10º) content. This is an ideal canvas for creating a fine Cognac. The goal of distillation is to select and concentrate the aroma and bouquet contained in the wine.
[Show full text]
Single Malt Scotch Blended Scotch Cognac Bourbon Whiskey & Brandy Beers
Single Malt Scotch 13 Laphroaig, Isle of Islay 10 yr 14 Macallan, Highland 12 yr 13 Glenfiddich, Speyside 12 yr 20 Macallan, Highland 15 yr 13 Glenlivet, Highland 12 yr 45 Macallan, Highland 18 yr 23 Balvenie Doublewood, 140 Macallan, Highland 25 yr Speyside 12 yr 23 Glenmorangie, 35 Balvenie Caribbean, Highland 18 yr Speyside 14 yr 110 Glenmorangie, 47 Balvenie Portwood, 21 yr Highland 25 yr Speyside Blended Scotch 14 Johnnie Walker, Black 12 Ballantine’s 20 Johnnie Walker, Gold 45 Dewar’s Signature 45 Johnnie Walker, Blue Cognac 14 Hennessy VSOP 30 Rémy Martin XO 30 Hennessy XO 330 Rémy Martin Louis XIII 18 D’USSÉ 25 De Luze Bourbon 12 Maker’s Mark 13 Gentleman Jack 12 Knob Creek 13 Jack Daniel’s Single Barrel 12 Woodford Reserve 12 Basil Hayden’s 13 Booker’s 12 Bulleit Whiskey & Brandy 12 Jameson 12 Presidente 12 Bushmills 12 Crown Royal Beers 7.50 Domestic Budweiser, Bud Light, Miller Lite, Coors Light, Michelob Ultra, Shock Top 8.50 Imported Newcastle Brown Ale, Heineken, Guinness, Corona, Stella Artois 8.50 Craft and Microbrew Samuel Adams Seasonal, Ballast Point Sculpin IPA, Sierra Nevada All applicable taxes are applied in addition to listed prices. Signature Bellini 17 The Venetian Spritz Select Aperitivo, Chilled Prosecco, Club Soda, Green Olive 17 Aperol Spritz Aperol, Chilled Prosecco, Soda Water 17 Bellini Blush Stoli Blueberi, Fresh Blueberries, Lemon Juice, Simgple Syrup 17 Classic Bellini Peach Puree, Nagomi Peach Syrup, Chilled Prosecco 17 English Touch Tanqueray 10, Fresh Ruby Red Grapefruit Juice, St. Germain Elderflower,
[Show full text]
A Test in Discernment of Scotch Whiskey and Cognac Brandy Among Untrained Tasters
A Test in Discernment of Scotch Whiskey and Cognac Brandy Among Untrained Tasters Adrian Röllinand Martine Zilversmit Abstract Scotch whiskey and Cognac brandy are among the most highly prized distilled spirits in Europe and the New World. Centuries of amateur and professional food science have been devoted to developing the ingre- dients and aging methods that give these beverages their highly prized flavours. Although each of these beverages inspires a devoted and often exclusive following, it has been recently proposed that an untrained indi- vidual would not be able to reliably discern these two drinks based only on taste and aroma. Here we examine this hypothesis with a highly so- phisticated experimental design using statistical models and experimental procedures. 1 Introduction The discovery of “Stone Age” beer jugs places the advent of alcoholic beverages at the Neolithic period, circa 10,000 BC. The technology of distillation can be dated to second century BC Babylonia, with the modern form of the process arising in the Middle East in the eighth century [5]. Still, it was not until the mid-12 century that this technology was used to make potable beverages, known as “elixirs” to experimental alchemists of the time [5]. Over the subsequent centuries, alcoholic spirits have evolved into an array of highly divergent and complex beverages, many with specific regional varieties. Two of the most popular forms of European spirits are whiskey (made from fermented grain mash [7]) and brandy (made from fermented fruit, often grapes [3]) with Scotch whiskey and Cognac brandy regarded as some of the finest forms of these liquors.
[Show full text]
Simply Simpson's
SIMPLY SIMPSON’S A celebration of what Simpson’s has perfected for over 191 years: simple, seasonal and classic, with a distinctively English twist Cocktails & Spirits Pick me ups Pick-me-up cocktails earn their reputation by being drinks that give you instant pep, wake you up or enliven your appetite. Bees knees 13.50 Gin, lemon, passion fruit, honey Lillet 12.00 Aromatised wine, grapefruit, absinthe Pisco punch 17.00 Pisco, peach, grape, gentian, English sparkling wine Jungle bird 14.50 Rum, lime, pineapple, Italian bitters, salt Charlie Chaplin 13.50 Sloe gin, lime, apricot Sharpeners Short, booze forward libations often consumed at a time when you need to regain your edge. Death in the afternoon 17.00 Champagne, banana, absinthe Coronation cocktail 15.00 Aromatised wine blend, pineapple sherry, rum Gin and It royale 17.50 Gin, sweet vermouth blend, rosé Champagne Harry’s Spritz 16.50 Italian bitter liquor, rose, aromatised wine, strawberry, English sparkling wine, soda Hopped sbagliato 12.00 Campari, sweet vermouth blend, strawberry, pale ale Highballs Long refreshing beverages designed to quench thirst and refresh body and mind. Vodka soda in the Strand 15.00 Vodka, pine, birch, cucumber and watermelon soda Simpson’s Collins 15.00 Simpson’s Old Tom gin, grapefruit, bitters, soda Simpson’s Hiball 15.50 Irish whiskey, fresh apple, rhubarb Cape Cod 14.00 Vodka, cranberry, blend of vermouths, hibiscus, soda Summer cup 14.50 Summer cup, lemon, ginger ale, seasonal fruits G and T’s Technically a highball, but we believe they deserve their own section! We make ours 1 part gin to 3 parts tonic for that perfect balance of bitterness to juniper goodness.
[Show full text]
Cognac and Armagnac
Chapter 9 Cognac and Armagnac In This Chapter ▶ Finding out where cognac and armagnac are made ▶ Deciphering the designations on labels ▶ Getting familiar with the well-known brands ▶ Finishing a meal with a warm drink rance produces two kinds of brandy: cognac and arma- Fgnac. Both are named after the region in which they’re made, and both are delicious. Cognac Cognac can be produced only in the legally defined region of Cognac, France, located between the Atlantic and Massif Central — specifically, at the junction between the oceanic and continental climate zones. The region also straddles the dividing line between northern and southern climates. These four influences create a multitude of microclimates. In addi- tion to the unique climate, the soil characteristics also foster a range of wine and, consequently, the cognac of each region. In 1909, the French government passed a law that only brandy produced in the “delimited area” surrounding the town of Cognac can be called cognac. How cognac is made The arduous, time-honored distilling and aging process is what makes cognac so special. The cognac you drink today was produced using methods dating back to the 17th century. The distillation of cognac is a two-stage process: 74 Part II: Distilling the High Points of Various Spirits 1. A first distillate, known as brouillis, is obtained, with an alcoholic strength of 28 to 32 percent. 2. The brouillis is returned to the boiler for a second heating, which produces a liquid known as la bonne chauffe. The beginning and the end of this second dis- tillation (the head and tail) are discarded, leaving only the heart of the spirit, which becomes cognac.
[Show full text]