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S&L00123 Slug Menu Band C 9pm:Layout 1 15/9/08 12:31 Page 1
Succulent sausage, bacon, roasted vine tomatoes
and mushroom, with two free-range eggs, served with
Dry and full of vibrant fruit, with a hint of zest.
Roasted vine tomatoes, mushroom, baked beans
Brimming with rich, velvety berries.
and oven-baked potato wedges, with two free-range
Creamy soft peach and pineapple fruit flavours,
eggs, served with toast and tea or coffee.
Soft, ripe and loaded with blackberries.
Served on toasted white or malted brown bread,
Served on toasted white or malted brown bread,
Dry and delicious, with a hint of pear.
Elegant blueberry and black cherry fruits
White or malted brown toast, served with butter and
abound in this classic French pinot noir.
Pure ripe fruit flavours, with an elegant
We have a choice of muffins – please ask for details.
Silky, rich blackcurrant fruits, with layers of toasty spice.
Bone dry and completely gorgeous – dive into this
delicious, zesty, apple-&-lime-packed white!
with blackberry fruit, jam and a spicy complexity.
A bright tea, full of flavour – perfect to refresh and
Flavours of ripe guava and melon, with a lingering finish.
A light tea, pale gold in colour, with the delicate flavour
Seriously classy, with velvety rich, ripe berry
Loaded with very dry flavours of gooseberry,
passion fruit and grapefruit – utterly gorgeous.
A refreshing and sweet green tea, with a hint of cranberry.
A refreshing infusion, with a crisp, clean taste.
Intense pear and melon fruits, with a lengthy clove & honey finish.
A reviving infusion with a lively taste which can really
Lively and mouth-watering, with flinty freshness and floral hints.
Tantalising freshness, with a richness of style.
100% natural, 100% real fruit, 100% caffeine-free,
Touches of lemon tree blossom and crunchy biscuits.
with no added sugar (the taste is amazing!)
Vibrant, freshly picked redberries, with lively bubbles of subtle spice.
A romantic rippling of soft berry bubbles.
This prestigious vintage champagne, with striking finesse,
is bursting with rich, complex fruit – an iconic Art Deco bottlecomplements its elegance.
A stunning rosé, with classic redberry fruits
Opulent and richly seductive, with myriad flavours – the summit of the champagne-making art.
If a wine becomes unavailable, a suitable alternative will be offered. Please ask your server for vintage information.
S&L00123 Slug Menu Band C 9pm:Layout 1 15/9/08 12:31 Page 2
All of our beef burgers are made with 100% British organic
Mixed green and black Spanish olives.
Wild mushrooms and garden peas in a rich Arborio risotto,
beef and served with seasonal salad leaves, gherkin,
Made with British Bramley apples and served with
(A ‘tostada’ originates from Mexico. Our version is a cross
tomato, red onion and fries. Our beef burgers are available
between a warm, toasted tortilla and a thin-crust pizza – a kind
of delicious plate-sized open sandwich!)
red pepper tapenade, pine nut & basil pesto,
Tubes of pasta in a creamy four-cheese sauce,
A creamy white chocolate cheesecake with winter
with char-grilled chicken, bacon and Parmesan.
berries, served with vanilla ice cream.
Toasted soft flour tortilla, topped with melted Cheddar cheese,
herb-marinated king prawns, vine cherry tomatoes and cucumber,
Tubes of pasta in a tomato sauce, with sun-blushed tomato
Light chocolate sponge, filled with an indulgent gooey
with seasonal salad leaves, lemon mayo and balsamic oil.
Our classic British organic burger, served without
centre of chocolate sauce and served with hot custard
the bun or fries, but with a seasonal salad.
Toasted soft flour tortilla, topped with melted Cheddar
Four large king prawns, in a light tempura batter,
cheese, char-grilled chicken, prosciutto ham, sun-blushed
With mozzarella, Cheddar, Parmesan and bacon.
Coated in the richest toffee sauce and served with
served with a sweet chilli jam, seasonal salad leaves
Layers of fresh pasta, with spinach, goat’s cheese
red pepper tapenade and basil & pine nut pesto, with
and butternut squash in a tomato sauce, served with
seasonal salad leaves, melted mozzarella and Parmesan.
With roasted red pepper, spring onions and
GOAT’S CHEESE & ROASTED VEG TOSTADA V
Southern-fried-style chicken breast pieces,
Toasted soft flour tortilla, topped with melted Cheddar
served with spicy Reggae Reggae Sauce, seasonal salad
Chicken breast, wrapped in prosciutto ham, filled with
cheese, roasted vegetables, green beans, sun-blushed
mozzarella, sun-blushed tomato, pine nut & basil pesto and
tomato and melted goat’s cheese, with seasonal salad
served on sautéed potato and onion, with a delicious
leaves and a balsamic & beetroot dressing.
Mixed vegetables in a light tempura batter,
Offer available all day every day, when you purchase
Grilled British rump steak, topped with tomato, fried onion and
With chilli beef, melted Cheddar, guacamole,
Red Thai chicken curry with authentic jasmine rice, hand-
any food item from this menu (other than side orders
wholegrain mustard mayo and served in ciabatta, with seasonal
wrapped in a banana leaf. (Don’t eat this bit! It’s used to
salad leaves and winter coleslaw on the side.
and desserts). You pay for the higher-priced dessert.
keep all of the wonderful spices and aroma locked in.)
Southern-fried-style chicken breast pieces, rolled in a warm,
beer-battered onion rings and a BBQ sauce.
Dartmouth Smokehouse haddock, salmon and king prawns,
soft flour tortilla, with tomato salsa, sour cream, crisp cos
with a Devon cream & leek sauce, topped with buttery
lettuce and winter coleslaw on the side.
mashed potato and grated West Country Cheddar and
Grilled chicken breast, served with seasonal salad leaves,
Feast from our Sunday lunch selection of roasted meats
served with green beans and a chunk of bread and butter.
gherkin, tomato, red onion, mayo and fries.
Half a crispy duck, pancakes, cucumber and spring onions,
– these will always include roast chicken and British beef,
With Peking-style plum sauce, cucumber and spring onion,
served with crispy vegetable spring rolls and a Peking-style
in a soft flour tortilla, with winter coleslaw on the side.
Chicken breast smothered in spicy Reggae Reggae Sauce,
with half a char-grilled lemon for squeezing.
with pineapple, roasted pepper, sour cream and fries.
Includes ice cream and a choice of drink.*
Warm flour tortilla with chicken breast, Parmesan and cos
Warm ciabatta strips with herby oil, served with houmous;
lettuce, in a Caesar dressing, with winter coleslaw on the side.
All day every Sunday.
olives; falafel; sun-blushed tomato; baby mozzarella balls;
Hand-battered cod fillet, served with fries, tartare sauce
With seasonal salad leaves, tomato, gherkin, red onion,
cherry tomatoes; baby peppers, filled with cream cheese;
guacamole, tzatziki, sweet chilli jam and fries.
guacamole; tzatziki – with carrot, cucumber and
Chicken breast, with bacon, Cheddar cheese and a
BBQ sauce, served in ciabatta, with winter coleslaw on the side.
Slow-cooked lamb shank, in a red & Madeira wine sauce,
sweetened with redcurrant jelly, with rosemary and mint – served
Please ask about our menu, suitable for those under eight.
Add fries to any sandwich, wrap or tostada.
Japanese-style chicken skewers, tempura vegetables,
over buttery mashed potato, with roasted winter vegetables.
mini lamb skewers, crispy potato wedges, garlic ciabatta
Our salads are served in two sizes: ‘baby’ is perfect
bread strips and beer-battered onion rings – with a BBQ
as a light lunch or snack; ‘main’ is a more substantial meal.
Grilled and served with a skewer of red onion, mushroom and vine cherry tomato, with fries and wholegrain mustard.
Each salad is served with a warm ciabatta bread strip.
Soft drink prices – ask at the bar.
Layers of warmed tortilla chips and melted Cheddar,
topped with spring onions, jalapeños, salsa, sour cream,
Grilled tuna steak with sautéed new potatoes and vine
guacamole and Padrón peppers – ‘the Russian roulette of
tomatoes, served on herb-oil-dressed seasonal salad
peppers’ (one in every 50 or so is fiery hot!).
leaves, with green beans, olives and free-range egg.
Steak, mushrooms and bacon in a rich red wine gravy,
topped with puff pastry and served with fries and green beans.
MANGO & MANDARIN FRUITISER 275ml bottled
Cos lettuce, drizzled in a Caesar dressing, topped with
BBQ sauce; beetroot dressing; garlic mayo; herby oil;
grilled chicken, Parmesan shavings and croûtons.
British pork sausages, served with buttery mashed potato,
Peking-style plum sauce; Reggae Reggae Sauce; salsa;
braised red cabbage and a rich gravy.
Items shown in this colour are new or improved for our
STRATHMORE STILL WATER 330ml/750ml bottled
served with a beetroot & herb-oil-dressed salad
We serve only free-range eggs. We serve only dolphin-friendly
Our menu descriptions do not contain all ingredients, so please ask your server
STRATHMORE SPARKLING WATER 330ml/750ml bottled
tuna. We serve only British beef. Levi Roots™ – Reggae Reggae
(before ordering), if you have any particular allergy or requirements. We cannotguarantee that all of our dishes are 100% free from nuts or their derivatives.
Sauce® as seen on Dragons’ Den! We use sun-blushed® tomatoes.
(If you opt for a ‘main’ salad, why not try one of each fishcake?)
(Appletiser and Fruitisers – each can be counted as
All menu items are subject to availability. All weights are approximate uncooked.
Prices are in pounds sterling and include VAT, at the current rate. We accept Delta, Maestro, MasterCard and Visa. Thank you for your custom.
V = This dish is suitable for vegetarians, but please note that we do not operate a dedicated vegetarian kitchen area.
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Townsend Letter for Doctors and Patients 2007 Diagnosis and Therapy of Chronic Systemic Co-infections in Lyme Disease and Other Tick-Borne Infectious Diseases Prof. Garth L. Nicolson* Department of Molecular Pathology, The Institute for Molecular Medicine, 16371 Gothard St. H, Huntington Beach, California 92647, USA Correspondence: Prof. Garth L. Nicolson, Tel: +1-714-596-6636,