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Summer Menu 2018 / 2019

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FRONDITHA– S SUMMER MENU 2018 / 2019 WK1 WEEK1: 1Η Εβδομάδα Second choice Meal 2ndchoice / Main Menu Κυρίως Μενού 2η Επιλογή Dessert / Επιδόρπιο MONDAY Fasolada Lunch: Chefs Choice - Lamb dish - with Bean and Vegetable soup Halva Semolina served with honey fresh tomato, with rice, cauliflower, peas, (Carrot, celery, onion, tomato) & dried fruit. and baby carrots served with feta cheese. Frittata Poached Pear with cinnamon and Dinner: Grilled fish with a lemon sauce Vegetable frittata vanilla pudding served with potatoes and Green salad. TUESDAY Gemista, Lunch: Stuffed capsicums and/or tomatoes Prasopita Bougatsa (custard filled pastry) with beef/pork mince and rice served with Leek and cheese pie baked potatoes, seasonal salad and feta cheese. Dinner: Chicken in pasta sauce with Kreato Soupa Froutosalata capsicum and eggplant served with cabbage Lamb shank soup Fresh fruit salad and carrot salad (Coleslaw) WEDNESDAY Lunch: Veal with Okra , with rice or Koto soupa Rizogalo Rice pudding potatoes, in fresh tomato sauce with carrot, Clear Chicken Soup onion & herbs served with feta cheese Dinner: Spanakopita (spinach, cheese Br’eam consists of potato, carrot, and filo pastry) served with a dollop of eggplant, zucchini, onion, capsicums herbs and fetta cheese Fruit Jelly yoghurt & slices of cucumber ,tomato & olives THURSDAY Lunch: Classical Moussaka layers of Kolokithosoupa Giaourti me meli vegetables (i.e. eggplant, potato) with mince Pumpkin soup (with leek and Yoghurt topped with honey blended lamb/beef in a red sauce topped with potato) with walnuts and dried fruit béchamel sauce. Served with Seasonal salad Makaronia sto fourno Dinner:Vegetable Soup ; either with pasta , Pasta Bake in sauce Hummingbird cake rice or potato, pumpkin ,broccoli, zucchini Banana/cinnamon/pineapple/pecans cannellini beans, carrot and onion served with fetta cheese FRIDAY Lunch: Seafood platter with calamari and Fakes Krema Karamele fish bites served with endives fresh lemon Lentil Soup No baked custard with caramel and skordalia (Garlic mash). sauce Dinner: Keftedes (meatballs) served with Yahni Froutosalata me Yiaourti rice, steamed carrots, peas and a side salad Potato Stew Fruit Salad served with yoghurt (Cucumber, tomato, olives and feta cheese). SATURDAY Lunch: Mezze Platter (Mixed meat grill, pork, Arakas Latheros. Profiterole (custard filled pastry ball lamb and or chicken) with potatoes served Peas in tomato sauce with potatoes, with chocolate icing. with green salad and tzatziki onions and herbs served with feta cheese. Dinner: Oven cooked chicken served with vegetables ; potato, carrot, eggplant, Psarosoupa Piatela frouta zucchini, broccoli, tomato, herbs, garlic ,fetta Fish Soup with rice Fruit Platter (fresh seasonal fruit cheese & marinated pepper strip SUNDAY Lunch: Pastitsio. Pasta with mince Zucchini soup Galaktobouriko lamb/beef & sauce, topped with a creamy (béchamel) sauce and served with a garden Frouta salad . Trahana Soup (pasta ) Fruit surprise ( pineapple, orange, Dinner: Variety of 3 pittes: (Spinach, cheese kiwi , grapes with custard) leek and or meat) served with a cucumber salad and a dollop of caviar. 01/11/18 SUMMER MENU 2018 / 2019 - GR WK2 Kathara Deutera - Monday 11th March WEEK2: 2η Εβδομάδα Second choice Meal Dessert / Επιδόρπιο Main Menu Κυρίως Μενού 2ndchoice= 2η Επιλογή MONDAY Lunch: Calamari & fish fingers and fish Quiche lahanikon Keik me lemoni croquettes with veggies and rice in a lemon Vegetable quiche (Capsicum, Lemon Cake with sauce, served with a green salad. mushrooms ,zucchini lemon curd cream. Dinner: Squash, leek) Veal with rice or potato , string beans, potatoes Frouta me vanilla Krema and carrots served with feta cheese Minestrone Soup (pasta added) Diced fruit with custard. TUESDAY Lunch: Kolokithopita Peaches and cream Beef patties served with potatoes and Coleslaw Feta pie with Caramelized Salad. onion/pumpkin. Milopita keik Dinner: Yahni- Traditional Greek vegetable Apple turnovers with Stew(potato, zucchini ,red chocolate sauce and peppers,eggplant,spring Chicken Soup with rice ice cream onions,parsley,mint,dill&fresh tomatoes)served with fetta cheese WEDNESDAY Spanakorizo Ravani with coconut sugar Lunch: Chicken Schnitzel served with roasted Spinach & rice syrup served with fruit zucchini and chips salad. Dinner: Frittata; pork/beef sausages with Pagoto zucchini, carrots and served with sweet potato Fish soup with Vegetables Ice-cream with fresh and Greek Salad berries . THURSDAY Lunch: Stuffed Eggplant (Pappoutsakia) of Kolokithosoupa Poutiga Vanillas Vanilla mince lamb/beef, rice and vegetables, topped Pumpkin Soup (Leek, potato, pudding with raspberry with Béchamel Sauce and served with tomato zucchini and cauliflower mix) sauce. and cucumber salad. Frouta salata Dinner: Fisherman basket (Prawns, calamari Tiropita Fruit Salad with fresh fish balls) with potato salad and green salad Cheese Pita cream and flavoured served with tartare sauce topping FRIDAY Lunch: Lentil Soup accompanied with an Makaronia Fourno Loukoumades /Cinnamon antipasto plate of peppers, Olives, & feta Oven baked pasta /cheese Doughnuts with honey cheese syrup Dinner: Soutzoukakia cooked in a red Laxanosoupa tomato sauce with rice carrots and a Fide or rice and veg soup cabbage salad Fruit Box – combination of seasonal fruit SATURDAY Lunch: Open Lamb/chicken Souvlaki with Trahana Soup (pasta) Cheesecake with roasted potato and zucchini served with Greek passionfruit Salad. Dinner: Variety of 2 homemade pizzas with Kotosoupa BallakiaKarpouzi pulled meat (Lamb or Pork) served with a rocket Chicken soup Watermelon bites. salad and a mix bean salad. SUNDAY Yiaourti me meli Lunch: Roast Pork served with sweet potatoes, Kolokithopita Yogurt and Honey with peas, gravy with beetroot dip. Pumpkin pie cinnamon and finely blended nuts. Dinner: Baked fish served with endives and Fakes skordalia. Lentil Soup Vanilla mousse with flavoured topping 01/11/18 SUMMER MENU 2018 / 2019 - GR WK3 Christmas Day - Tuesday 25th Dec // Australia Day - Saturday 26th Jan Lazarou - Saturday 20th April // Palm Sunday - Sunday 21st April WEEK 3: 3η Εβδομάδα Second choice Meal Dessert / Επιδόρπιο Main Menu Κυρίως Μενού 2ndchoice= 2η Επιλογή MONDAY Lunch: Pastitsio. Pasta with mince Spanakorizo Eklev lamb/beef & sauce ,topped with a creamy Eclairs (pastry filled with choc (béchamel) sauce and served with a garden custard and chocolate). salad Fasolakia Dinner: Baked chicken served with lemon String beans & veggies. infused rice and roasted broccoli cauliflower Sultana cake and string beans TUESDAY Lunch: Gigantes & Lokanika Yahni Damaskino Lima Beans with sausages & Greek feta Potato Stew. Sticky date pudding with a warm caramel sauce and cream. Dinner: Seafood marinara mix served with Praso ke patata soupa Potato rice, vegetables and a side salad. and leek soup. Strawberry Mousse with fruit coulis. WEDNESDAY Lunch: Veal casserole with lemon sauce Chickpea soup Tiramisu Cake. served with potatoes, carrots , peas & broccoli Vegetable soup Frouta Me Granita Dinner: Grilled Chicken thigh fillets served Fresh fruit platter with jelly. with zucchini, potatoes and coleslaw salad. THURSDAY Lunch: Pasta Bolognaise with carrots and Br’eam Rizogalo Rice pudding celery in a fresh tomato based sauce (Combination of veg ) served with feta cheese and seasonal salad. Kotosoupa Panacotta served with seasonal Dinner: Salt and Pepper calamari, fish Chicken soup with pasta fresh fruit fingers with chips and caviar. FRIDAY Lunch: Fasolada (Bake bean soup: Spanakopita . Celery, carrot, potato and onion, kidney (Cheese, spinach pie) Bougatsa (pastry filled custard) beans) served with feta cheese & olives. Dinner: Gemista Stuffed capsicums and/or Krema Karamele tomatoes with beef/pork mince and rice Kokkinista Makaronia Non bake custard with caramel served with baked potatoes ,beetroot salad Pasta with Napoli sauce sauce served with apricots and fetta cheese SATURDAY Lunch: Veal Fricassee’ (Endives chickory, Quiche Ekmek cake radicchio) -in a lemon egg sauce with feta Vegetable Quiche Honey syrup / custard cheese and optional side rice salad Dinner: : Chicken Soup (rice & chicken Tiropita stock) with carrots. (Lemon and egg sauce Cheese pie Fruit salad with yoghurt. optional). SUNDAY Lunch: Roast Lamb served with Scalloped Antipasto Platter Galaktobouriko potatoes, peas, roasted zucchini and Greek Custard bake with filo and syrup Salad. Dinner: Spanakopita (spinach, cheese Fruit box – combination of and filo pastry) served with a dollop of Kritharaki seasonal fruit pieces yoghurt & slices of cucumber ,tomato & Soup pasta olives 01/11/18 SUMMER MENU 2018 / 2019 - GR WK4 New Years Day - Tuesday 1st Jan // TsiknoPempti - Thursday 28th Feb Apokries - Sunday 3rd March // Euaggelismou - Monday 25th March Epiphany (Θεοφανεia) - Saturday 5th Jan // Greek Easter Holy Week - Monday 22nd – Sun 28th April WEEK 4: 4η Εβδομάδα Second choice Meal Dessert / Επιδόρπιο Main Menu Κυρίως Μενού 2ndchoice= 2η Επιλογή MONDAY Lunch: Pork chops served with sweet Macaronia Keik Sokolata potato, roasted zucchini and capsicums (Spaghetti pasta bake and Chocolate Cake with cream with Greek Salad. cheese). Dinner: Br’eam Traditional Greek vegetable roast (Eggplant, potatoes, capsicums, sweet Kotosoupa Strudel me milo potato, zucchini, onions and herbs) Chicken soup with rice Apple strudel with custard cream served with feta cheese. TUESDAY Lunch: Lahano frittata Marmalade Jam doughnuts. Stuffed tomatoes with mince lamb/beef Veg Frittata and rice served with roast potatoes, mixed green salad and
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  • BABA GANOUSH Creamy Eggplant, Charred Green Onion, Olive Oil

    BABA GANOUSH Creamy Eggplant, Charred Green Onion, Olive Oil

    1 FOR $6 | 3 FOR $15 | 5 FOR $25 BABA GANOUSH FALAFEL SANDWICH 15 creamy eggplant, charred green onion, olive oil cucumber, tomato, red onion, hummus, red chilies LABNEH CHICKEN SCHNITZEL SANDWICH 16 castelvetrano olive relish and Aleppo pepper sesame challah, harissa mayonnaise, shaved pickles MOUSSAKA BRISKET SANDWICH 16 chickpeas, tomato, eggplant, and onion spread wagyu beef brisket, shaved brussels, chili tahini, za’atar toum LIMA BEAN CHICKEN LEG AND THIGH 22 smoked tarator, charred chili vinaigrette aromatic rice, charred green onions, pistachio, pecan, tzatziki PICKLES SHAKSHUKA 20 market vegetables ROASTED CAULIFLOWER 16 tomato, poached eggs, chilies, chermoula, zhoug green tahini, sunflower seed duqqa IKRA whipped cream cheese and anchovy spread, shallots, dill STUFFED EGGPLANT 14 roasted eggplant, tabouleh, smoked labneh, add bowfin caviar $5 sumac-mustard vinaigrette LAMB KOFTE 15 matbucha, salsa verde, tahini FALAFEL 12 pickled cabbage, tahini, harissa FATTOUSH SALAD 12 local greens, roasted asparagus, pickled onion, crispy pita, sumac tahini vinaigrette WARM CINNAMON BABKA 9 ISRAELI SALAD 12 pineapple, salted caramel, creole cream cheese ice cream CAULIFLOWER 12 cherry tomatoes, cucumber, red onions with preserved lemon caramelized onions, cilantro vinaigrette and Bulgarian feta MALABI VANILLA CUSTARD 9 sachleb, louisiana strawberries, hibiscus SUGAR SNAP PEA 14 saffron vinaigrette, crispy shallots, urfa MILK AND HONEY LABNEH CHEESECAKE 9 FRIED CHICKEN 15 pomegranate caramel, spiced nuts, burnt honey ice cream date salsa verde, Tunisian spices, Aleppo pepper HALVA CHOCOLATE CHIP COOKIES 7.5 LAMB RAGÚ 16 with crispy chickpeas SEASONAL ICE CREAM OR SORBET 7 TAHINI 10 extra virgin olive oil, Aleppo pepper.