Holidays at The Metro
from Thanksgiving to Valentines' Day
This is a long form text area designed for your content that you can fill up with as many words as your heart desires. You can write articles, long mission statements, company policies, executive profiles, company awards/distinctions, office locations, shareholder reports, whitepapers, media mentions and other pieces of content that don’t fit into a shorter, more succinct space.
Articles – Good topics for articles include anything related to your company – recent changes to operations, the latest company softball game – or the industry you’re in. General business trends (think national and even international) are great article fodder, too.
Mission statements – You can tell a lot about a company by its mission statement. Don’t have one? Now might be a good time to create one and post it here. A good mission statement tells you what drives a company to do what it does.
Company policies – Are there company policies that are particularly important to your business? Perhaps your unlimited paternity/maternity leave policy has endeared you to employees across the company. This is a good place to talk about that.
Executive profiles – A company is only as strong as its executive leadership. This is a good place to show off who’s occupying the corner offices. Write a nice bio about each executive that includes what they do, how long they’ve been at it, and what got them to where they are.
4th Annual Snail Festival / 14 - 17 July 2021
Snail Tasting Menu 70
Snail and fennel soup
A soup made with a chicken boullion and French saffron base with snails and fennel.
Baked snails in shells / snails with foie gras
Three snails baked and served in their shells and three with shallots and foie gras.
Snail and lobster salad
A mixed green salad with a light cream snail and lobster sauce; a recipe from Nice.
Snail bordelaise ragout
Snails done as a red wine ragout with tomatoes, garlic, onion, lardon, and parsley; from Bordeaux.
Cheese
Fruits rouges
Fresh raspberries and strawberries macerated in French brandy with a dash of southern French casis liquor served with local French vanilla ice cream.
Not all diners in a party must order the snail menu.