[nfb-talk] Dallas Room Service Menu

[David Andrews]

>From: "Patti Gregory-Chang" <pattichang at att.net>
>To: "NFB of Illinois Mailing List" 
><il-talk at nfbnet.org>,        "Illinois Association of Blind Students
>  List" <iabs-talk at nfbnet.org>
>Date: Tue, 29 Jun 2010 13:26:02 -0500
>Subject: [Iabs-talk] Dallas menu
>
>Since some of the restaurants at the Hilton are 
>closed in Dallas, I downloaded the in-room menu. 
>Here it is in text format which should work well 
>for screen readers and zoom text.
>
>HILTON ANATOLE
>
>
>BREAKFAST MENU
>
>
>served from 5:00 am to 11:00 am
>
>
>
>CHILLED JUICES AND FRUIT
>
>orange juice, grapefruit, cranberry, apple, 
>pineapple, v8, tomato or grape juice. . . . . . . . . . . . . . . . . 4
>
>seasonal berries . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>..mint crème fraiche
>
>seasonal sliced fresh fruit . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . .11
>
>..homemade granola and greek yogurt
>
>ruby red grapefruit. . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>seasonal melon. . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>CEREALS
>
>assorted cold cereals. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>..rice krispies, corn flakes, raisin bran, 
>special k, granola, cheerios, frosted flakes
>or shredded wheat with sliced bananas or seasonal berries
>
>steel cut oatmeal . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>..brown sugar, cinnamon and raisins
>
>FROM THE BAKERY
>
>choice of two fresh bakery items. . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . 7
>
>..muffins (blueberry, bran, apple-cinnamon or carrot-raisins)
>carrot, banana or zucchini bread and croissants
>
>toasted english muffin or toast . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . 4
>
>bagel with cream cheese. . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . 6
>
>FROM THE GRIDDLE
>
>griddle top pancakes. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 13
>
>..banana-macadamia brittle, apple-cinnamon or old fashioned blueberry
>
>..vermont maple syrup
>
>fresh malted waffle . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 14
>
>..orange mascarpone
>
>..vermont maple syrup
>
>granola and frosted flakes crusted cinnamon 
>french toast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
>
>..marinated berries
>
>..vermont maple syrup
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>BREAKFAST MENU
>
>
>
>served from 5:00 am to 11:00 am
>
>
>
>AMERICAN FAVORITES
>
>continental bakery basket . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . 15
>
>..chilled juice, basket of pastries and choice of hot beverage
>
>full american . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 18
>
>..chilled juice and coffee, two eggs any style, choice of hickory smoked
>bacon, country sausage or ham steak, breakfast potatoes
>
>smoked salmon . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 16
>
>..toasted bagel and traditional garnitures
>
>steak & eggs . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 20
>
>..prime strip steak with tomato ginger jam, two 
>eggs any style, breakfast potatoes
>
>mediterranean omelet. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . 15
>
>..roasted peppers, goat cheese and olives, breakfast potatoes
>
>three egg omelet . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 15
>
>..choice of three ingredients, breakfast potatoes
>
>country omelet . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 15
>
>..mushrooms, ham, truffle essence and breakfast potatoes
>
>poached egg crostone. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . 15
>
>..prosciutto, roasted asparagus, pesto and tomato confit
>
>ON THE SIDE
>
>ham steak, hickory smoked bacon or country 
>sausage. . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . 4
>
>breakfast potatoes. . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>jalapeño cheddar grits. . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 4
>
>BEVERAGES
>
>small coffee . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>large coffee . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 10
>
>tea . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>iced tea . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>pitcher of iced tea. . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 10
>
>soft drinks . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>milk . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>panna water. . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>san pellegrino water . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>spring water . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>ALL DAY MENU
>
>
>
>served from 11:00 am to 11:00 pm
>
>
>
>STARTERS
>
>serrano ham, roquefort cheese, pear, marcona 
>almonds and local honey. . . . . . . . . . . . . . . 13
>
>shrimp spring rolls with mango sauce. . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
>
>crispy calamari, spicy marinara and lemon aioli. 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
>
>tomato-fennel soup, brioche croutons. . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
>
>today's soup. . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . 6
>
>STARTER SALADS
>
>mediterranean salad with iceberg, olives, feta 
>cheese, red onion and oregano dressing. . . . . 8
>
>asparagus and fennel salad, tomato vinaigrette. 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
>
>frisee and arugula salad, hearts of palm, 
>parmesan and citrus-champagne vinaigrette. . . . . 9
>
>roasted golden beet and green bean salad, texas 
>goat cheese and parsley emulsion. . . . . . . . 9
>
>field greens, aged balsamic vinaigrette. . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
>
>ENTRÉE SALADS
>
>crab, mango, avocado salad, bibb lettuce and 
>orange dressing. . . . . . . . . . . . . . . . . . . . . . . . 18
>
>caesar salad with roasted chicken breast. . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
>
>moroccan spiced beef tenderloin salad, couscous, 
>tomato and ricotta salata. . . . . . . . . . . . . 16
>
>seared ahi tuna and glass noodle salad. . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
>
>BURGERS AND SANDWICHES
>
>steakhouse burger on brioche bun. . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
>
>smoked bacon, wisconsin cheddar, on onion roll. 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
>
>the waldorf: apple, walnuts and blue cheese on 
>brioche. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
>
>the farmer: smoked bacon, fried egg, and 
>farmhouse cheese on grilled rye bread. . . . . . . . . 17
>
>barley, lentils and brown rice burger, sautéed 
>mushrooms and provolone cheese. . . . . . . . . 15
>
>turkey burger may be substituted for any of the above
>
>grilled chicken breast panini with garlic-basil 
>aioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
>
>smoked turkey on sourdough, peppered bacon, monterrey jack,
>cilantro-avocado mayonnaise. . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
>
>roast pork, ham, swiss cheese, pickles and 
>mustard on cuban bread. . . . . . . . . . . . . . . . . . . 15
>
>grilled cheddar, provolone, onion marmalade and 
>dijon mustard, sourdough bread. . . . . . 12
>
>SPECIALTIES
>
>today's fish, green beans, tomato confit and 
>basil emulsion. . . . . . . . . . . . . . . . . . . . . . . . . . 24
>
>roast chicken breast, asparagus, corn and 
>shallot, red rice. . . . . . . . . . . . . . . . . . . . . . . . . . . 20
>
>filet mignon, mushroom ragout, scalloped yukon 
>gold potatoes. . . . . . . . . . . . . . . . . . . . . . 31
>
>sautéed shrimp and cumin seed pasta with spring 
>vegetables. . . . . . . . . . . . . . . . . . . . . . . . 23
>
>prime ny strip, sherry glazed pearl onions, 
>fingerling and olive oil mash. . . . . . . . . . . . . . . 34
>
>roast pork tenderloin, smoked tomato sauce and 
>spring bean stew. . . . . . . . . . . . . . . . . . . . 21
>
>DESSERTS
>
>chocolate brownie sundae, cream cheese ice 
>cream, caramel and ganache. . . . . . . . . . . . . . . 8
>
>valencia orange tart, minted vanilla syrup. . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>white chocolate frozen souffle, poached fruits. 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
>
>peach napoleon, lavender honey ice cream. . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>vegetarian contains nuts
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>LATE NIGHT DINING
>
>
>
>served from 11:00 pm to 5:00 am
>
>
>
>steak & eggs. . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 20
>
>..prime strip steak with tomato ginger jam, two 
>eggs any style and parmesan fries
>
>three egg omelet. . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 15
>
>..choice of three ingredients, parmesan fries
>
>full american. . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . 18
>
>..chilled juice and coffee, two eggs any style, choice of hickory smoked
>bacon, country sausage or ham steak and parmesan fries
>
>steakhouse burger on brioche bun with parmesan 
>fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
>
>smoked turkey on sourdough, peppered bacon, 
>monterrey jack, cilantro-avocado mayonnaise. . . 14
>
>grilled cheddar, provolone, onion marmalade and 
>dijon mustard, sourdough bread. . . . . . . . . . . . 12
>
>caesar salad with roasted chicken breast. . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . 16
>
>FOR KIDS ONLY
>
>
>
>a special menu for guests under 12 years of age
>
>
>
>BREAKFAST
>
>served from 5:00 am to 11:00 am
>
>fresh fruit cup. . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 4
>
>dollar size pancakes. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>..sausage link or bacon strip
>
>french toast . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>..sausage link or bacon strip
>
>omelet with cheese. . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 10
>
>fried or scrambled egg. . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 8
>
>..sausage link or bacon strip
>
>waffle topped with bananas. . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . 10
>
>LUNCH OR DINNER
>
>served from 11:00 am to 5:00 am
>
>grilled cheese sandwich on whole wheat bread and 
>fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
>
>peanut butter and jelly sandwich and fries. . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . .8
>
>cheeseburger and parmesan fries. . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . 12
>
>smoked turkey wrap and chips. . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . 12
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>WINE MENU
>
>CHAMPAGNE & SPARKLING glass bottle
>
>domaine ste michelle, washington. . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. 10. . . . . . . . . . . . . . . . 40
>
>nicolas feuillatte, epernay. . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . 76
>
>veuve clicquot brut, france. . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . 110
>
>dom perignon, france. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . 375
>
>WHITE & BLUSH WINES
>
>CHARDONNAY
>
>alexander valley vineyards, california. . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. 10. . . . . . . . . . . . . . . . 40
>
>a by acacia, carneros. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . 12. . . . . . . . . . . . . . . . 48
>
>macrostie, sonoma. . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . 15. . . . . . . . . . . . . . . . 60
>
>SAUVIGNON BLANC
>
>night harvest, california. . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . 8. . . . . . . . . . . . . . . . 32
>
>dry creek, sonoma. . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . 15. . . . . . . . . . . . . . . . 40
>
>OTHER WHITES
>
>tamas estate pinot grigio, arroyo seco. . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. 10. . . . . . . . . . . . . . . . 36
>
>jekel reisling, monterry. . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . 9. . . . . . . . . . . . . . . . 36
>
>RED WINES
>
>CABERNET SAUVIGNON
>
>alexander valley vineyards, california. . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. 14. . . . . . . . . . . . . . . . 56
>
>main street, lake and sonoma counties. . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . 
>11. . . . . . . . . . . . . . . . 44
>
>franciscan, napa. . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . 18. . . . . . . . . . . . . . . . 60
>
>stag's leap wine cellars, napa. . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . 120
>
>MERLOT
>
>red rock, california. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . 10. . . . . . . . . . . . . . . . 40
>
>rutherford hill, napa. . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . 16. . . . . . . . . . . . . . . . 64
>
>OTHER REDS
>
>penfold's "thomas hyland" shiraz, australia. . . 
>. . . . . . . . . . . . . . . . . . . . . . . 
>10. . . . . . . . . . . . . . . . 40
>
>kline red zinfandel, california. . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . 9. . . . . . . . . . . . . . . . 36
>
>PINOT NOIR
>
>jargon pinot noir, california. . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . 10. . . . . . . . . . . . . . . . 40
>
>bearboat pinot noir, sonoma. . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . 15. . . . . . . . . . . . . . . . 60
>
>alcoholic beverage service is available monday-saturday from 7
>am to 2 am and on sunday from 10 am to 2 am.
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>HOSPITALITY BEVERAGE
>
>SODAS, BEER & MIXERS
>
>orange juice. . . . . . . . . . . . . . . . . . . . . . . . . . .24
>
>bloody mary mix. . . . . . . . . . . . . . . . . . . . . . .14
>
>bottled water. . . . . . . . . . . . . . . . . . . . . . . . . . .4
>
>assorted fruit juices. . . . . . . . . . . . . . . . . . . . . .4
>
>margarita mix. . . . . . . . . . . . . . . . . . . . . . . . .14
>
>sodas, tonics and club sodas. . . . . . . . . . . . . . .4
>
>domestic beer. . . . . . . . . . . . . . . . . . . . . . . . . .7
>
>imported beer. . . . . . . . . . . . . . . . . . . . . . . . . .8
>
>ICE SERVICE
>
>bucket. . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
>
>tub of ice. . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . 
>. . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
>
>
>
>all bottles are liters unless stated otherwise.
>
>
>
>CANADIAN WHISKEY & BLENDS
>
>seagram's seven. . . . . . . . . . . . . . . . . . . . . . .100
>
>crown royal. . . . . . . . . . . . . . . . . . . . . . . . . .140
>
>RUM
>
>mount gay eclipse (750 ml). . . . . . . . . . . . .100
>
>bacardi silver. . . . . . . . . . . . . . . . . . . . . . . . .120
>
>BOURBON
>
>jack daniel's black. . . . . . . . . . . . . . . . . . . . .110
>
>wild turkey 101. . . . . . . . . . . . . . . . . . . . . . .120
>
>SCOTCH
>
>dewar's white label. . . . . . . . . . . . . . . . . . . .110
>
>johnnie walker black label. . . . . . . . . . . . . .130
>
>LIQUERS & COGNACS
>
>kahlua. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110
>
>baileys irish cream. . . . . . . . . . . . . . . . . . . .110
>
>amaretto di saronno. . . . . . . . . . . . . . . . . . .120
>
>courvoisier v.s.. . . . . . . . . . . . . . . . . . . . . . . 130
>
>VERMOUTH
>
>dry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
>
>sweet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
>
>GIN
>
>tanqueray. . . . . . . . . . . . . . . . . . . . . . . . . . .120
>
>bombay sapphire. . . . . . . . . . . . . . . . . . . . . .130
>
>VODKA
>
>absolut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120
>
>grey goose. . . . . . . . . . . . . . . . . . . . . . . . . . .150
>
>TEQUILA
>
>sauza gold. . . . . . . . . . . . . . . . . . . . . . . . . . .120
>
>josé cuervo. . . . . . . . . . . . . . . . . . . . . . . . . .130
>
>THE MARTINI
>
>a bottle of 375ml grey goose vodka, stuffed
>bleu cheese and regular olives,
>cocktail onions and lemon twists. . . . . . . . . .80
>
>THE ENERGIZER
>
>a bottle of 375ml grey goose vodka, 2 red bull
>energy drink, whole grain wheat crackers,
>chocolate espresso beans, assorted gourmet
>mixed nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . .90
>
>BUILD YOUR OWN BLOODY MARY
>
>a bottle of 375ml grey goose vodka, spicy
>bloody mary mix, stuffed bleu cheese and
>regular olives, dill pickles, celery sticks, lime
>and lemon wheels, miniature
>tabasco bottles, worcestershire
>and horseradish. . . . . . . . . . . . . . . . . . . . . . .90
>
>SPECIAL ORDER ITEMS
>
>any special order items require a minimum 
>24-hour advance notice and entire quantity ordered
>must be purchased by client. texas alcoholic 
>beverage commission regulations expressly prohibit
>the exchange of any alcoholic beverage. please 
>note that this applies to unopened bottles. therefore,
>all sales are final by law. the sale and service 
>of alcoholic beverages are regulated by the texas
>alcoholic beverage commission. as a licensee, 
>the hotel is responsible for the administration of these
>regulations; therefore, liquor cannot be brought 
>into the hotel from outside sources. thank you for
>your cooperation. bartender or attendant is 
>available at 100.00 for a minimum of 3 hours. prices do
>not include applicable service charge or current 
>state and local sales tax on food and service charge.
>
>touch 82
>
>gratuity & service charge: 22% of a la carte 
>food and beverage total will be added to your account as a
>gratuity and fully distributed to servers. 0% of 
>a la carte food and beverage total will be added to your
>account as an administrative fee. an additional 
>$3 in-room dining charge, plus any applicable state
>and local tax, will also be added to your account.
>
>
>
>
>
>
>
>
>To sponsor me in the race for independence which 
>raises funds for the Imagination Fund affiliated 
>with the NFB Jernigan Institute, you can go to 
>www.raceforindependence.org.  Help us build 
>innovative programs and products to gain true 
>independence.    For more information on NFB, 
>the Jernigan Institute and the Imagination Fund, go to www.nfb.org.
>
>
>P.S.  National Federation of the Blind of 
>Illinois is now on twitter at www.twitter.com/nfbi.
>We also have a facebook page.  Just search for our full name.
>
>Patti Gregory-Chang
>President, National Federation of the Blind of Illinois
>pattichang at att.net
>www.nfbofillinois.org

                         David Andrews:  dandrews at visi.com
Follow me on Twitter:  http://www.twitter.com/dandrews920