DOCSLIB.ORG

MENU Restaurant

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MENU Restaurant SALADS, APPETISERS & BREAKFAST APPETISERS Beetroot avocado salad 267 Spicy shrimp skewer 349 beetroot, avocado, peas, chicory, lettuce, red onion, shrimp, chili, fennel, anise, garlic, ginger, mint, sherry vinegar, olive oil, chilli, coriander arpadzhik, rice vinegar, brown sugar, lime Warm quinoa salad 298 Champignons with ham on butter quinoa, cow cheese, butter, parsley, olive oil, cherry champignons, pork ham, butter, garlic, lemon, parsley, 318 tomatoes, garlic, mint, herb oil croutons Cobb salad 267 Mushrooms with mascarpone 334 chicken, lettuce, eggs, tomatoes, veal prosciutto, oyster mushrooms, porcini, shiitake, champignones, avocado, mustard, onion vermouth, herbs, mascarpone Grilled vegetable salad 205 Bread with curd 184 eggplant, zucchini, paprika, onions, tomatoes, olive bread, curd and mayonnaise paste Tapas Latria 308 Cold beef and vegetables 545 6 different types of tapas beef, sun-dried tomatoes, capers, lettuce Hummus on toast 118 Chicken and zucchini salad 215 chickpeas, tahini, garlic, lemon, parsley, capers, bread, chicken, pepperoni [beef], zucchini, lettuce, olives, dried chilli garlic, coriander, parsley, balsamic vinegar, crouton Charcuterie board 969 a mix of pork and beef cured meats, liver pate, Caramelized walnuts salad 267 crackers, olives, fruit Arugula, chicory, endive, lettuce, raisins, caramelized nuts, parmesan, arpadzhik, sherry vinegar, balsamic Cheese board 979 a mix of local and imported sheep, cow and goat cheese, vinegar, olive oil crackers, marmalade, dried fruits, nut mix Couscous with vegetables 205 couscous, zucchini, tomatoes, paprika, eggplant, Mixed board 1029 mix of cheese, bread, ricotta, curd, pork and beef cured tahini and yogurt sauce meats, parsley Caprese salad 226 tomatoes, mozzarella, basil, pesto BREAKFAST Rocket and parmesan beets 184 from 09:00 until14:00 beets, rocket, parmesan, balsamic dressing Mediterranean omelette 153 Shopska salad 164 eggs, peppers, onion, olives, white tomatoes, cucumber, onions, white cheese, parsley cheese, parsley Macedonian salad 133 Italian omelet 153 tomatoes, chilli peppers, onion, parsley eggs, cheese, ham, champignons Omelet with tomatoes and basil 153 eggs, goat cheese, cherry tomatoes, basil Eggs with bacon 153 eggs, bacon Eggs with cream and harissa 153 eggs, cream, chilli peppers, olive oil Soup of the day 153 chicken, salmon, lentil, broccoli, vegetable PIZZA & SANDWICHES all items in this category contain the following allergens: gluten, milk, eggs Small Medium Family Margherita tomato sauce, cheese 226 256 411 Vesuvio 256 287 468 tomato sauce, cheese, ham Funghi 256 287 468 tomato sauce, cheese, mushrooms Capricciosa 267 296 483 tomato sauce, cheese, ham, mushrooms Diavolo pepperoni 277 308 493 tomato sauce, cheese, pepperoni Quattro formaggi 287 318 504 tomato sauce, cheese, blue cheese, white cheese, parmesan Macedonian tomato sauce, cheese, tomatoes, mushrooms, peppers, 287 318 504 onions, white cheese, pepperoni, prosciutto Prosciutto tomato sauce, cheese, prosciutto 308 349 535 Maremonti tomato sauce, cheese, mushrooms, mussels, squid, 419 453 699 shrimps Alpolia tomato sauce, cheese, garlic, basil, parsley, 246 277 447 olive oil Parmigiani tomato sauce, mozzarella, dried tomatoes, arugula, 329 359 560 parmesan La Brasseria bianco sauce, mozzarella, eggplant, zucchini, olives, 318 349 545 cherry tomatoes, pesto, rocket Curiosa 323 359 560 bianco sauce, mozzarella, prosciutto, rocket, parmesan Tartufo 452 503 781 Bianco sauce with white wine, mozzarella, breasolla, tartufo oil, grated fresh tartufo SANDWICHES Chicken 164 curd, oven baked chicken, onion, tomatoes, arugula Caprese 164 pesto, tomatoes, mozarella, olive oil Avocado and tuna steak 270 avocado, tuna, red kidney beans, spring onion, olive oil, spices Beef and blue cheese focaccia, beef, onion, rosemary, 219 blue cheese sauce PASTA & RISOTTO all items in this category contain the following allergens: gluten gluten, eggs gluten, eggs gluten, eggs Spaghetti Tagliatelle Gnocchi Ravioli Penne Bolognese minced beef, tomatoes, carrot, red wine, butter, 277 288 344 365 spices Carbonara 277 288 344 364 eggs, bacon, cream Funghi pork ham, mushroom, cream 277 288 344 364 Pasta with chicken breast, pesto Chicken breasts, red onions, garlic, tomato 308 329 370 390 cherries, goat cheese, pesto Basilico tomato sauce, olive oil, garlic, basil, cherry 267 287 334 354 tomatoes Quattro Formaggi cream, gouda, white cheese, parmesan, blue 287 308 344 364 cheese Sorento tomato sauce, cherry tomatoes, mozzarella, olives, 287 308 344 364 garlic, basil Cheese garlic, tomato sauce, olives, cherry tomatoes, basil, 287 308 344 364 white cheese Seafood garlic, olive oil, parsley, white wine, shrimp, 443 473 503 523 mussels, squid Lasagna 339 RISOTTO bolognese sauce (minced beef with red wine), bechamel sauace, cheese Mascarpone and paprika 349 Penne al Forno rice, white wine, onion, garlic, bacon, mascarpone, bolognese sauce (minced beef with red wine), 339 paprika, parsley, parmesan, butter cream, olives, cheese Gnocchi Tartufo Seafood and squid oil 514 cream, grated fresh tartufo, tartufo paste, 462 rice, white wine, onion, squid oil, shrimps, parmesan cheese mussels, squid, parmesan, butter Mushroom rice, white wine, onion, garlic, oyster mushrooms, porcini, 379 shiitake, champinones, cream, parmesan, butter Zucchini and bresaola rice, white wine, zucchini, onion, peas, bresaola, 329 cherry brandy, parmesan, butter Beef muscle 369 rice, white wine, onion, garlic, carrot, beef muscle, parmesan, butter MEAT, FISH & SEAGOOD Pesto, dried Mushrooms Peanut the item "sauce of your choice" implies choosing one of the Blue cheese Avocaod Pepper recommended sauces with your main dish tomatoes and cream butter Chicken breast 250g 442 o o o o o o baked pasta and vegetable side, sauce of your choice Turkey 250g 473 baked pasta and vegetable side, sauce of your choice o o o o o o Pork fillet 250g 435 baked pasta and vegetable side, sauce of your choice o o o o o o Rumpsteak 250g 679 mustard, baked pasta and vegetable side, sauce of o o o o your choice Beef filet 250g 1091 o o mustard, baked pasta and vegetable side, sauce of o o o o o o your choice Wien schnitzel 250g 441 eggs, bread crumbs, baked pasta and vegetable side, o o sauce of your choice Cordon Bleu 250гр 399 o o o o breaded chicken, cheese, chili flakes, vegetable side FISH AND SEAFOOD Chicken with leek, 250g 442 Salmon with vegetables 250g 916 mozzarella and bresaola peppers, cherry tomatoes, honey, vinegar, parsley, onions mozzarella, cream, white wine, brocoli Salmon in creamand caviar 250g Curry & orange chicken 250g 399 caviar, cream, vermouth 1019 curry, orange, onion, vegetable side 250g Chicken with dried 250g Salmon with citrus fruits salmon, broccoli, basil, grapefruit, lime, lemon, 916 tomatos and mozarella 399 orange, honey mozzarella, dried tomatoes, argulla, bresaola Tuna steak with avocado 200гр Beef filet with tartufo 250g 1190 900 mustard, grated fresh tartufo, oyster mushroom, tuna, avocado, lime, mango, rice, peppers, celery, porcini, shiitake, champinones, cream coriander Fried chicken with spice 250g 399 Seabass/ Seabream 450-500g vegetables 833 and seed mix prosciutto, eggplant, tomato sauce, white wine, Squid cheese 700 Shrimps with amareto 823 Octopus 100g. 495 DESSERTS & BEVERAGES Hazelnut mousse 159 Chocolate pancake "Tabi" 205 hazelnuts, eggs, vanilla, cream, caramel chocolate, vanilla cream, mint, mint liquor Country cake 123 vanilla, walnuts, raisins, chocolate, sponge Cherry cream pancake 195 cherries, red wine, cinnamon, brandy, mascarpone, raisins, Hot chocolate cake 159 orange, sugar, lemon butter, eggs, chocolate, ice cream Strudel 112 FrПuiИt anЈdА vaЛniОla ЦcreИam pancake 164 apple, walnuts, cinnamon, crust vanilla cream, seasonal fruits Baklava 99 crust, poppy seed, yogurt Chocolate pancake 143 Tiramisu 159 cinnamon, chocolate cream, whipped cream biscuit, cocoa, mascarpone, cream, coffee, eggs Ice cream portion 71/123/195 Chocolate cake 159 dark and white chocolate topping, whipped cream chocolate, walnuts, eggs, flour, hazelnuts Fruit salad 174 Scoop of ice cream 56 seasonal fruits, whipped cream, topping COFFEE marcafe / illy CARBONATED DRINKS E s p r e s s o - 6 4 / 7 6 C o c a c o l a , F a n t a , S p roi t e , S c h woe p p e s o o M a c c h i a t o - 8 7 / 9 1 B i t t e r L e m o n / T o n i c w a t e r / T a n g e r i n e C a p p u c c i n o - 8 7 / 9 1 - C a f e L a t t e - 9 2 / 9 1 P e p s i , M i r i n d a - 9 2 C o f f e e w i t h c r e a m - 9 2 / 9 6 G a z o z a 8 5 F r e d d o e s p r e s s o - 6 4 / 7 6 C o c k t a - 8 1 F r e d d o c a p p u c c i n o - 8 7 / 9 1 R e d B u l l - 9 2 D e c a f e s p r e s s o 7 4 / - 2 0 5 D e c a f m a c c h i a t o 9 7 / - N e s c a f e 9 7 NON-CARBONATED DRINKS 1 2 9 N e s c a f e c h o c o l a t e B r a v o 1 2 3 I c e c o f f e e O r a n g e , p e a c h , a p p l e , p i n e a p p l e , HOT DRINKS s t r a w b e r r y , c h e r r y , b l a c k c u r r a n t , i c e 1 2 3 T e a t e a - g r e e n , m i n t , T u r k i s h a p p l e , F r e s h l y s q u e e z e d j u i c e s R o o i b o s , E a r l g r e y , h e r b m i x - 9 9 O r a n g e , l e m o n , a p p l e , s e a s o n a l f r u i t s 1 3 9 - 2 5 8 H o t C h o c o l a t e - 1 3 9 S a l e p - 8 1 WATER G o r s k a s m a l l / l a r g e - 6 6 / 1 4 3 P e l i s t e r k a s m a l l / l a r g e - 6 1 / 1 2 3 R o s a s m a l l / l a r g e - 7 1 / 1 4 3 A q u a P a n n a s m a l l / l a r g e - 1 1 2 / 1 8 4 S a n P e l l e g r i n o s m a l l / l a r g e - 1 1 2 / 1 8 4 ALCOHOLIC BEVERAGES BEER VODKA S k o p s k o d r a f t 0 , 3 l / 0 , 5 l - 8 9 / 1 2 3 A b s o l u t - 1 4 3 S k o p s k o d a r k d r a f t 0 , 3 l / 0 , 5 l 1 0 0 / 1 3 8 S m i r n o f f - 1 4 3 A m s t e l d r a f t 0 , 3 l / 0 , 5 l - 1 1 2 / 1 6 3 G r a y G o o s e - 3 0 9 H e i n e k e n d r a f t 0 , 2 5 l - 1 5 0 L a s h k o d r a f t 0 , 3 l / 0 , 5 l - 1 1 2 / 1 5 2 GIN Z l a t e n D a b d r a f t 0 , 3 l / 0 , 4 l - 8 9 / 1 2 3 G o r d o n ’ s - 1 5 3 S k o p s k o s m o o t h b o t t l e d 0 , 3 3 l - 1 1 9 B e e f e t e r - 1 5 3 RAKIA RUM T i k v e s l o z o v a y e l l o w / w h i t e - 8 1 H a v a n a c l u b А n e j o - 1 5 9 T i k v e s V S - 1 1 2 B a c a r d i - 1 3 9 A n t i k a 5 - 1 1 2 S t .
Load more

Recommended publications
  • The Ancient Tale of Anise and Its Long Journey to America
    For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti.
    [Show full text]
  • Travel Channel's 'Booze Traveler'
    FOR IMMEDIATE RELEASE: TRAVEL CHANNEL’S ‘BOOZE TRAVELER’ SERVES UP ANOTHER ROUND OF COCKTAILS AND CULTURE, SEASON TWO PREMIERES MONDAY, SEPTEMBER 28 AT 10:00 P.M. ET/PT Host Jack Maxwell Kicks Off New Season with Eye-Opening Journey Through Greece, Discovering its Age-old Traditions, Resilient People and Distinct Spirits CHEVY CHASE, MD (August 27, 2015) – Jack is back! Travel Channel’s global nomad, Jack Maxwell, is back for another round of searching for the world’s most interesting beverages and the people who drink them in the second season of “Booze Traveler,” premiering on Monday, September 28 at 10:00 p.m. ET/PT. In 16 all-new, hour-long episodes, Maxwell embarks on a journey crisscrossing the map to taste homemade liquors, fresh brewed beer and handcrafted cocktails in diverse locations including Argentina, Finland, Guatemala, Hawaii, Hungary, India, New Zealand, the Philippines, Sicily, Tanzania and Texas. “It’s fascinating how a simple drink can bring people together,” says Maxwell. “It gives us a chance to learn from one another, to listen to each other’s stories and open our eyes to the world around us. We discover that we have much more in common than we thought – culturally and socially.” In the season premiere of “Booze Traveler,” Maxwell steps back into ancient history as he explores Greece, a nation that’s using its traditions to help navigate itself through an uncertain time. He begins in the remote mountain town of Asi Gonia on the island of Crete, where nearly 30,000 sheep are herded to be blessed during the Festival of Saint George.
    [Show full text]
  • Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
    DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • @Kazzibeachgreek 9968 1771 / [email protected]
    11a the esplanade balmoral beach, mosman, 2088 reservations / takeaway / catering @Kazzibeachgreek 9968 1771 / [email protected] Kazzi Menu_FINAL18FEB.indd 1 2/03/2018 12:37 PM Kazzi draws its inspiration from the Greek island of Kastellorizo (“Kazzi”). KAZZI’s Australian links are significant with many among Australia’s first Greek immigrants hailing from this secluded Hellenic hideaway. The last ‘rock’ in the Dodecanese island group has a rich history of traditional Greek fare. Kazzi Beach Greek is the very kind of street style Mediterranean offerings found along the blue shores of the Aegean. Kazzi offers simple dishes rich in the Mediterranean style diet based upon the freshest of produce, healthy style cooking, & of course Kazzi inspired marinades, herbs, aND spices. Once you enjoy the delights of Kazzi Beach Greek you too will become a ‘Kazzi’ as is traditional of the welcoming nature of our Greek island origins. pick up & catering orders - 9968 1771 Kazzi Menu_FINAL18FEB.indd 2 2/03/2018 12:37 PM Lunch & Dinner Byo wine Corkage $5 per person EAT in or take away pick up & catering orders - 9968 1771 MEZZE Greek Olives $5 marinated in garlic & Orange Selection of dips $5 EACH served with pita bread (GF OPtion - SERVED WITH DICED CUCMBER tzatziki, smokey eggplant, taramasalata, tirokafteri (Spicy feta dip) Kazzi Haloumi $9.50 housemade halloumi with pomergranate and honey FROM THE GARDEN The Kazzi Mezze plate $15 Village Greek - LG$16 SM$9 CUCUMBER, TOMATO, marinated olives, choice of 2 dips, pita bread (SERVES 2) RED ONION,
    [Show full text]
  • “ SLICE of PI” Pastitsio Dolmathes (Stuffed Grape Leaves) ( Joyce Yianoukos) (Jean/Gus Thomaris) Ingredients 1 Lb
    Volume 1, Issue 4 Gamma Epsilon Garage Sale August, 2011 At our planning meeting in June, the We were pleasantly surprised at our members in attendance brain- turnout as we watched the items fly stormed ideas to help boost our off the tables. treasury for those extra and some- The venture ended with just over times unexpected expenditures. $338.00 in sales! Thank you to all One of the ideas brought forth was who helped make this endeavor to have a multi-party garage sale. profitable for Gamma Epsilon! Sandy Plimpton generously offered her garage - which was a perfect location for attracting numerous shoppers. Several members brought their “treasures” to be sold and we had a A “work crew” that helped price and arrange the items on tables. Gamma Epsilon garnered a nice profit from our August garage sale. Hit the Museum Trail The Northern Area of Pi State attached to this mailing. Delta Kappa Gamma chapters will This will be a great opportunity for a be meeting in Plattsburgh at the relaxing trip on a fall weekend and Champlain Valley Transportation enjoying Museum on October 1. The event the splen- will begin at 10:00 a.m. and will in- dor of the OF DELTA KAPPA GAMM clude lunch and tours of two of the fall foli- four great area museums. R age Hopefully our chapter will be well- colors! represented at this event! Reser- vations are due by September 15th. RSVP information is 2011 - 2012 Events Inside this issue: September 18: Gamma Epsilon Tea at the Dobisky Community Center in Ogdensburg Cooking with Joyce 2 October 1: Northern Area Meeting
    [Show full text]
  • Lunch Menu (Web)
    LUNCH MENU ANATOLIAN WITH ATTITUDE LUNCH OFFERS AVAILABLE BETWEEN: MONDAY - FRIDAY 12:00 - 17:00 -EXCLUDES PUBLIC HOLIDAYS- Offer One Ocean Offers Choose From a Two Course Meal Any Starter and a Main for £10.9 Two Course Meal, Choose a Starter Per Person. and Fish for £14.9 (Ask the waiting staff for Offer Two the catch of the day) Choose From a Three Course Meal Three Course Meal, Choose a Any Starter, Main and a Dessert Starter, Fish and a Dessert for for £13.9 Per Person £17.9 DESSERTS HOT DRINKS Poached Pear Espressos 1.6 / 1.9 Macchiato 1.9 Conference pear poached with star anise & cinnamon infused red wine, piped with almond cream. Piccolo 2.2 Hot Chocolate 2.7 Blueberry Cheesecake Cappuccino 2.5 Turkish Coffee 2 Walnut Pudding Mochaccino 3 Breakfast Tea 1.7 With crème anglaise and mixed berry coulis. Latte 2.75 Affogato 3.5 Baklava Turkish coffee over Americano 2.1 A selection of exotic baklavas served with mastika ice cream. 2 dollops of mastika ice cream. Kazan Brûlée A burnt based milk pudding topped with walnut. Vanilla Ice Cream The foods described within this menu may contain nuts or derivatives of nuts. If you suffer from any Sütlach allergy or food intolerance, please advise a member Rice pudding with honey, topped of staff who will be pleased to assist you. with crushed pistachios. A discretionary 12,5% service charge will be added to the final bill. SkewdKitchen SkewdKitchen Skewd WWW.SKEWDKITCHEN.COM COLD STARTERS Hummus V Beetroot Tarator V Puréed chickpeas with tahini, garlic, lemon and sumac.
    [Show full text]
  • Greek Traditional Cuisine Some Information for Greek Cuisine
    GREEK TRADITIONAL CUISINE SOME INFORMATION FOR GREEK CUISINE Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond .It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common .This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Greek cuisine is comprised of: •Kritiki (Cretan cuisine) •Ipirotiki (Epirotic cuisine) •Cuisine of the Ionian islands •Cuisine of the Aegean islands Wine The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the oldest known grape wine remnants discovered in the world and the world’s earliest evidence of crushed grapes.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • Türkçe Telaffuz Sözlüğü
    TÜRKÇE TELAFFUZ SÖZLÜĞÜ Dr. Serhat Demirel Türkçe Telaffuz Sözlüğü Dr. Serhat Demirel Kapak/İç Düzenleme Burhanettin Yenice ISBN 978 605 2083 57 4 İstanbul, 2021 Üniversiteler Mah. 1597. Cad. No: 13 Bilkent 06800 ANKARA +90 312 297 50 00 [email protected] www.rtuk.gov.tr Bu yayının 5846 sayılı Fikir ve Sanat Eserleri Kanunu’na göre her hakkı T.C. Radyo ve Televizyon Üst Kuruluna aittir. Gerçek ve tüzel kişiler tarafından izinsiz çoğaltılamaz ve dağıtılamaz. Dilimiz Kimliğimizdir Ülkemizde yaşayan her duyarlı vatandaşımızı sevindiren bir kararla 2017 "Türk Dili Yılı" ilan edilmişti. Başlıktaki cümleyi çokça duyduğumuz etkinliklere Üst Kurulumuz da güçlü destek verdi. Türkçenin doğru kullanımına yönelik farkındalık çalışmalarında önemli mesafeler kat ettik. Yeterli mi? Tabii ki değil. Yüz yüze ve kitle iletişim araçlarındaki iletişimlerimizde eksikliklerimizi azaltmak için daha çok emek ve çaba göstermeliyiz. İşte bu eser, Türkçemizi doğru, güzel ve anlaşılır konuşmak ve kullanmak için gösterilen çabaların bir örneğidir. RTÜK olarak, bu kitabı yayımlamaktan mutluluk ve onur duyuyoruz. Kaçınılmaz bir gerçeklik olarak Türkçemize zarar veren yabancılaşma ile mücadele etmek sorumluluğumuzdur. Bize özgü düşünmeyi öğrenmemiz, bilimsel çalışmaları artırmamız, kültür, sanat ve edebiyat alanında seçkin eserler üretmemiz açısından doğru ve güzel Türkçe, büyük önem taşımaktadır. Dünyanın en kadim, en yaygın konuşulan ve en zengin dillerinden biri olan Türkçemiz, bizi millet yapan değerlerin en başında gelmektedir. Asırlar boyu büyük medeniyetlere ev sahipliği yapmış olan bu topraklarda barışın, hoşgörünün ve sevginin dili olan güzel Türkçemizi yaşatmak, korumak ve geliştirmek için her birimiz azami hassasiyet göstermeliyiz. Çocuklarımıza ve gençlerimize, Türkçemizin güzelliklerini ve zenginliklerini öğretmeli, günlük hayatlarında da bu büyük dili doğru ve akıcı biçimde kullanmalarını teşvik etmeliyiz.
    [Show full text]
  • 020521 JSI TEAN Menu QR Code
    Menu اﻷﻃﺒﺎق اﳌﻤﻴﺰة Signature Dishes Good to share ( 2 people) ﻣﻨﺎﺳﺒﺔ ﻟﻠﻤﺸﺎرﻛﺔ (ﻟﺸﺨﺼﻴﻦ) ﺳﻤﻜﺔ ﻗﺎروس ﻳﻮﻧﺎﻧﻲ ﺑﺮي ﻛﺎﻣﻠﺔ WHOLE MARINATED WILD GREEK SEABASS (G/D)** | 318 @@ ﻣﺸﻮﻳﺔ ّوﻣﺘﺒﻠﺔ (غ/ح) | ٣١٨ Ratte potato, grilled vegetable, ﺑﻄﺎﻃﺲ، ﺧﻀﺎر ﻣﺸﻮﻳﺔ، ﺻﻠﺼﺔ ﺣﺎرة Harrah sauce ﻛﺘﻒ ﺿﺄن أﺳﺘﺮاﻟﻲ ﻣﺸﻮي ﺑﺒﻂء SLOW ROASTED AUSTRALIAN ﻣﻊ أوراق ﻟﻴﻤﻮن (غ/ب)@@ | ٣١٨ LAMB SHOULDER WITH ُﺗﻘﺪم ﻣﻊ ﺑﻄﺎﻃﺲ ﻣﻘﻠﻴﺔ، ﺧﻀﺎر ﻣﺸﻮﻳﺔ، أرز LEMON LEAVES (G/E)** | 318 ﺑﺎﻟﺰﻋﻔﺮان، ﺻﻠﺼﺔ ﺛﻮم Served with French fries, grilled vegetable, saffron rice, garlic sauce @@ ﻛﺒﺴﺔ دﺟﺎج (م/غ/ب) | ١٧٨ DAJAJ KABSA (N/G/E)** | 178 دﺟﺎج ﻋﻀﻮي، أرز ّﻣﻨﻜﻪ ﺑﺎﻟﺒﻬﺎرات اﻟﻌﺮﺑﻴﺔ، ,Organic chicken, Arabic spiced rice ﻃﻤﺎﻃﻢ، ﻓﻠﻴﻔﻠﺔ، ﺻﻨﻮﺑﺮ، ﺻﻠﺼﺔ زﺑﺎدي (م) ,tomato, capsicum, pine nuts yoghurt sauce (N) (م) ات، (ق) ت، (غ) ٍل ا ، (ح) ٍل ا و، (ب) ٍل ا، N ) NUTS ( S ) SHELLFISH ( G ) GLUTEN FREE ( D ) DAIRY FREE ( E ) EGG FREE ) (ن) ** ل ض ا ص V ) VEGETARIAN ** not included in our half board offer Tean Signature Dish ) ار ر ارا و رم ا وام واا ا ,All prices are in UAE Dirham and are inclusive of all applicable service charges ّ ا. » ¦ إر ز¨ ¥ي § ¦ أو ¥ي أ ¢ ا . local fees and taxes. Please highlight any specific food allergies or intolerance to our colleagues before. اﳌﺄﻛﻮﻻت اﻟﻠﺒﻨﺎﻧﻴﺔ Lebanese Cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. ﻫﻲ ﻣﺄﻛﻮﻻت ﺷﺮﻗﻴﺔ ﺗﺸﻤﻞ اﻟﻌﺪﻳﺪ ﻣﻦ اﻟﺤﺒﻮب اﻟﻜﺎﻣﻠﺔ واﻟﻔﻮاﻛﻪ واﻟﺨﻀﺎر واﻟﻨﺸﻮﻳﺎت واﺳﻤﺎك وﺛﻤﺎر اﻟﺒﺤﺮ اﻟﻄﺎزﺟﺔ، وﻻ ﺗﻀﻢ اﻟﻜﺜﻴﺮ ﻣﻦ اﻃﺒﺎق اﻟﺘﻲ ﺗﺤﺘﻮي ﻋﻠﻰ اﻟﺪﻫﻮن اﻟﺤﻴﻮاﻧﻴﺔ.
    [Show full text]
  • The Balkan States Exhibition : Earl's Court, London S.W. 1907 : Official Catalogue of the Bulgarian Section
    BALKAN STATES EXHIBITION, EARLS COLTRT, LONDON, 1907. OFFICIAL CATALOGUE OF THE BULGARIAN SECTION. LONDON J. C. KONIG & EBHARDT, PRINTERS. lI.R. II. PRIXCE I'ERI)IXx\.\'D 1 OP BUL(tARIA. tinder £alronan,c of do. dd. do. t^erdinand I life d^rince of ^Bulgaria. H. R. H. PRINCE BORIS OF TIRNOVA Crowx Prince of Bulgaria. DRAPED BUST OF H.R.H. PRINCE FERDINAND I, :: : Committee of Organization. President Dr. N. Guenadieff, Minister of Commerce and Ag-riculture. J^ice - Pi 'es iden t Tv. Saranoff, Director of Agriculture. Secretary St. Miteff, I^dmctionary of the Direction of Commerce, Industry, Trades, and Mines. Adenubers : R. P. Koseff, Idirector of Commerce, Industry, Trades, and Mines. V. Athanasoff, Chief of Section of the Direction of Commerce, Industr}^ Trades, tind Mines. G. S. Ghineff, Inspector-in-Chief of above. G. Vernazza, Director of Politics, Ministry of Foreign Affairs. G. Tabacoff, Inspector-in-Chief, Ministry of Public Instruction. St. Sarafoff, Director of Constructions, Ministry of Public Works and Communications. St. Chr. Ghesheff, Engineer, Chief of Section for Pu'idges and Roads, Ministry of Public Works and Com- munications. M. Faskoff, Director of the Commercial and Industrial Aluseum, Sofia. SECTION. BULGARIAN THE TO ENTRANCE : : Bulgarian<_> Section. Special Cojiimissioner G. vS. Ghineff, Inspector-in-Chief of the Direction of Commerce, Industry, Trades and Mines. Assistant to the Special Commissioner Boris Mandoucheff. Delegates of the Afmistry of Co7nmerce a7id AgriculHire: St. Miteff. H. C. Tatcheff. J. VONDRAK. SCHOOLS. MIDDLE AND COLLEGES FROM SCHOLARS OF HANDWORK GROUP I. Education. Class 1. Elementary and Continuous Education. Evening and Sunday Schools.
    [Show full text]