Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To

Total Page:16

File Type:pdf, Size:1020Kb

Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, side salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs baked between layers of filo \\ 3.99 CLASSIC SPANAKOPITA (V) choice of chicken or beef/lamb*, lettuce, onion, tomato, savory Greek pie of spinach, feta and herbs FALAFEL BITES (V+, GF) house-made tzatziki sauce \\ 8.99 baked between layers of filo \\ 8.99 ground chickpeas, onions, fresh herbs, spices, fried, served with pickled radish and tahini sauce \\ 3.49 SPARTAN PASTITSIO choice of chicken or beef/lamb*, grilled onion, green pepper “Greek lasagna” macaroni, ground beef & cheeses DOLMAS (V+, GF) and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 topped with béchamel sauce \\ 9.99 grape leaves stuffed with rice & herbs \\ 3.49 ATHENIAN CHICKEN RIGANATO (GF w/o pita) MARINATED OLIVES (V+, GF) choice of chicken or beef/lamb*, French fries, onions, roasted half chicken marinated Greek style Kalamata, black and green olives, herbs and spices \\ 2.99 tomatoes, Greek mustard sauce \\ 8.99 in lemon, olive oil & herbs \\ 10.99 GREEK FRIES (V, GF) pita wraps TOUR OF GREECE tossed with herbs, spices, feta and lemon \\ 3.99 served with choice of rice pilaf or fries spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) LOUKANIKO chickpeas, sesame tahini, and seasonings served with pita \\ 3.99 Greek pork sausage seasoned with orange & fennel, plates peppers & onions, fresh tomato, Greek mustard sauce \\ 8.99 served with pita and choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) (V, GF w/o pita) BABAGANOUJ SOUVLAKI (H) roasted eggplant, sesame tahini, yogurt marinated & grilled chicken breast, zhug, French fries, SOUVLAKI (H, GF w/o pita & tabbouleh) and seasoning served with pita \\ 3.99 tomato, onion, house-made tzatziki sauce \\ 8.99 marinated & grilled chicken breast kebabs, house-made tzatziki sauce, tomato, onion & tabbouleh garnish \\ 10.99 LAMB BIFTEKI (H) MEDITERRANEAN SAMPLER (V, GF w/o pita) feta stuffed ground lamb* with fresh herbs, zhug, French fries, LAMB BIFTEKI (H) hummus, babaganouj, dolmas, tzatziki, tomato, onion, house-made tzatziki sauce \\ 9.99 feta stuffed ground lamb* with fresh herbs, house-made and marinated olives with pita \\ 5.99 tzatziki sauce, tomato, onion & tabbouleh garnish \\ 11.99 FALAFEL (V+) fried patties of ground chickpeas, herbs & spices, pickled radish, FALAFEL (V+) tabbouleh, lettuce, tomato, onion, tahini sauce \\ 8.49 fried chickpea patties, tahini sauce, pickled radish, tomato, soups & salads onion & tabbouleh garnish \\ 9.49 GYROS SOUPS \\ Cup 3.49 • Bowl 4.99 LENTIL: lentils, aromatics, vegetable broth (V+, GF) AVGOLEMONO: chicken, rice, lemon sauce, chicken broth choice of chicken or beef/lamb*, house-made tzatziki sauce, tomato, onion & tabbouleh garnish \\ Reg. 9.99 • Lg. 12.99 GREEK SALAD (V, GF w/o pita) MEDITERRANEAN SALAD (H) FATTOUSH SALAD (V+) lettuce, tomato, cucumber, onion, feta, Kalamata lettuce, green onion, bulgur wheat, lettuce, toasted pita pieces, family meal to go olives, pepperoncini, Papouli’s Greek vinaigrette fava beans, mint, parsley, lemon, tomato, onions, cucumber, parsley, all the ingredients for you to assemble at home (feeds 4-6) and pita \\ 6.99 cucumber dressing, chicken souvlaki mint, sumac, pickled radish, and pita \\ 8.99 pomegranate vinaigrette, falafel CLASSIC GYROS FAMILY STYLE MEAL ADD GYROS MEAT, SOUVLAKI, FALAFEL \\ 1.99 1.5 lbs of chicken or beef/lamb* gyros meat, 16oz tzatziki, patties, sesame tahini and pita \\ 8.99 ADD LAMB BIFTEKI* \\ 4.99 classic gyros veggies, 10ct bag pita, 16oz hummus, large Greek salad \\ 49.99 sides extras \\ 0.99 market GREEK SALAD (V, GF) \\ 2.99 TZATZIKI SAUCE (V, GF) Papouli’s Mediterranian Café & Market also offers imported (V+, GF) grocery & deli items for your convenience. Availability may vary, TABBOULEH SALAD TAHINI SAUCE (V+) \\ 2.99 GREEK MUSTARD SAUCE (V, GF) please call ahead. Prices subject to change. FETA DIP (V, GF) FAVA BEAN SALAD sauces, dips & salads \\ 8oz 3.99 • 16oz 7.79 • 32oz 15.29 ZHUG (V+, GF) (V+, GF) \\ 2.99 FETA CHEESE TZATZIKI SAUCE TAHINI SAUCE RICE PILAF (V+, GF) \\ 1.49 MOZZARELLA CHEESE ZHUG FETA DIP \\ 2.49 FRIES (V+, GF) GRILLED PITA HUMMUS BABAGANOUJ TABBOULEH FAVA BEAN SALAD PAPOULI’S GREEK SALAD DRESSING kids menu soups served cold \\ 16oz 4.99 • 32oz 9.79 12 & under - no exceptions AVGOLEMONO SOUP LENTIL SOUP GRILLED CHEESE PITA (V) mozzarella melted between grilled pita slices, French fries \\ 3.99 GYROS MEAT \\ 11.49 lb PITA BREAD (10 count bag) \\ 6.99 CHICKEN SOUVLAKI (H, GF) DOLMA (10 count) \\ 5.99 marinated & grilled chicken breast kebab, rice pilaf \\ 3.99 PASTITSIO (served cold) \\ 7.99 GREEK LASAGNA SPANAKOPITA (served cold) \\ 6.49 ground beef, white sauce, noodles \\ 3.99 MEDJOUL DATES \\ 6.99 lb ORDER ONLINE AT TURKISH FIGS \\ 4.99 ORLANDO GRAPE LEAVES \\ 16oz 7.99 papouliscafe.com FILO DOUGH \\ 3.75 lb sweets #2 PASTITSIO MACARONI \\ 2.49 BAKLAVA filo, spice, walnuts, honey syrup \\ 2.49 MACON cheeses \\ MKT Price 478-474-0204 filo, walnuts, almonds, honey syrup, FLOYERES IMPORTED FETA KASHKAVAL CHEESE 121 Tom Hill Sr Blvd, Macon, GA 31210 chocolate drizzle \\ 2.49 LEBNI KEFIR CHEESE ARMENIAN STRING CHEESE HOURS: butter “cookie”, almonds, KOURABIETHES olives \\ 6.99 lb Sunday - Thursday 11:00am - 9:00pm powdered sugar \\ 1.49 KALAMATA OLIVES MARINATED ASSORTED OLIVES Friday - Saturday 11:00am - 10:00pm ALMOND CRESCENT almond pastry, sweet glaze \\ 2.99 KARITHOPITA walnut cake, honey lemon syrup \\ 3.99 ALPHARETTA beverages 770-442-8884 CHOCOLATE MOUSSE with chocolate sprinkles \\ 5.99 FOUNTAIN SODA \\ 1.99 ICED TEA \\ 1.99 3070 Windward Plaza, Suite C, Alpharetta, GA 30005 BAKLAVA CHEESECAKE \\ 5.99 HOURS: \\ 1.99 ACQUA PANNA BOTTLED WATER Monday - Saturday 11:00am - 9:00pm GREEK PASTRY SAMPLER SAN PELLIGRINO SPARKLING WATER \\ 2.49 Sunday - Closed baklava, floyeres, kourabiethes \\ 5.99 SAN PELLIGRINO FLAVORED SPARKLING WATER lemon, blood orange, pomegranate orange \\ 1.79 proudly serving greek & meditteranean cuisine since 1986 yes we cater HALAL (H) VEGAN (V+) VEGETARIAN (V) GLUTEN-FREE (GF) FIND OUT MORE AT PAPOULISCAFE.COM *Consuming raw or undercooked foods may increase risk of foodborne illness. AUG2018.
Recommended publications
  • Role of Microbes in Dairy Industry
    Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin.
    [Show full text]
  • Baked Goods Salads Halva Date Shake 7 Chicken Souvlaki Georgie's Gyros
    BAKED GOODS flakey cinnamon swirl brioche 5 andros sourdough w/ honey butter 4 olive & pistachio twist danish 8 koulouri w/ taramasalata 6 chocolate halva croissant 6 halvaroons 2.5 olive oil lemon cake 3 2 wood fired pitas 5 CRETAN 14 OLYMPIA 17 olive oil fried eggs & tiny sunny side up eggs w/ fries cretan sausages & herbs & georgie’s gyro OBVI AVO TOAST 16 feta, dill, allepo pepper STRAPATSATHA 15 BAKED FETA & EGGS 17 a traditional scramble of santorini tomatoes, village farm eggs & tomatoes w/ feta bread & olives TSOUREKI FRENCH TOAST 15 cinnamon butter, tahini honey ANDROS GRANOLA 14 IKARIA 15 heaven’s honey, skotidakis egg whites, slow cooked yogurt & fruit zucchini, otv tomatoes & dill choice of 3 spreads, served w/ crudite, cheese & olives, 32 char grilled kalamaki & 2 wood fired pitas traditional tatziki 9 charred eggplant 9 CHICKEN SOUVLAKI 17 spicy whipped feta 9 GEORGIE’S GYROS 22 taramasalata 9 served on a wood fired pita w/ tomatoes, cucumber, spiced tiny cretan sausages 9 yogurt & a few fries ADD EGG 3 zucchini chips 14 char grilled kalamaki 12 crispy kataifi cheese pie 14 SALADS greek fries add feta 3 add egg 3 9 GREEN GODDESS 11 gyro 8 13 ADD chicken 6 BEETS & FETA PROTEIN octo 14 THE ANDROS 13/18 FULL COFFEE FROM LA COLOMBE COFFEE midas touch 14 french press 4/7 santorini bloody 12 espresso 3 olive martini 14 cappuccino 4 harmonia spritz 13 espresso freddo 4.5 ZERO beet it 10 7 cappuccino freddo 5 HALVA DATE SHAKE grove & tonic 11 almond freddo 5 almond, banana, cinnamon, panoma 10 honey, oatmilk JUICE FROM REAL GOOD STUFF CO.
    [Show full text]
  • Maden Hos Indvandrere Og Flygtninge I Danmark
    Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER....................................................................................................................................
    [Show full text]
  • Bulletin of Animal Science
    Triana Setyawardani et al. Physical and Microstructural Characteristics of Kefir Buletin Peternakan 44 (1): 43-49, February 2020 Bulletin of Animal Science ISSN-0126-4400/E-ISSN-2407-876X Accredited: 36a/E/KPT/2016 http://buletinpeternakan.fapet.ugm.ac.id/ Doi: 10.21059/buletinpeternak.v44i1.49130 Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum Triana Setyawardani*, Juni Sumarmono, and Kusuma Widayaka Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia ABSTRACT This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red- Article history Submitted: 30 August 2019 green), and whiteness index (WI) was significantly affected by raw materials. The Accepted: 11 February 2020 viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity * Corresponding author: (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were Telp. +62 85291003868 not significantly affected by raw materials. The microstructure of kefir made from 20 to E-mail: [email protected] 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • 5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
    © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45.
    [Show full text]
  • Catering Menu
    Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions
    [Show full text]
  • Athens Baklava Varieties Are Delicious on Their Own, but Try the Following Serving Suggestions to Create a Signature Item to Suit Your Menu
    rve Se Thaw & Hurricane Shrimp Handmade pastries. Delicious taste. Fully baked – Just thaw and serve. • Create an elegant dessert presentation with little prep time • Offer a high-margin item • Bulk trays are available for in-store bakery/deli and foodservice Baklava : Elegant Pastry Collection 1-800-837-5683 [email protected] www.athensfoods.com/foodservice Classic Baklava Triangles (48 ct.) Pecan Blossoms (35 ct.) Chocolate Almond Rolls (45 ct.) Classic Baklava Rectangles (72 ct.) This classic treat contains a rich blend of spiced nuts Flaky fillo layers bursting with glazed natural pecans, Hand-rolled fillo tubes filled with a delicate blend Our delicious baklava is a sumptuous treat for any layered in sheets of crisp, flaky Athens Fillo® Dough, almonds and walnuts. Topped with honey syrup and of ground and chopped walnuts and sweet occasion. Rich blend of spiced nuts layered between finished with a sweet honey syrup. Scrumptious! whole pecans. Irresistible! chocolate. Baked crispy and then glazed. Finished crisp and flaky sheets of Athens Fillo® Dough, finished with hand-piped chocolate and natural sliced with a sweet honey syrup. Classic! almonds. As beautiful as they are delicious! elegant and Handmade delicious Appearance, Sensational Flavors, Excellentdessert Profitability. specialties Athens presents the finest collection of dessert specialties you’ll find anywhere - our collection has something for everyone. Beautiful presentation, delectable combinations, ready to serve, and with a high profit margin. You’ll love our sweet and
    [Show full text]
  • From the Hundred Year Old Man, Canakkale, 1911
    From The Hundred Year Old Man, Canakkale, 1911 Byline: Jane Mushabac “Shirts! Shirts!” The boy was standing in front of the mosque just down the street from his family’s house. Would you call it a street? It was dirt, it was never paved or stone, but as the men came out of the mosque, the boy sang out in a clear, soft voice, “Buy a shirt!” He had said to his mother, “Zip, zip, you make them so fast, why not make them to sell? One seam here, one seam there, I’ll sell them for you. I’ll go in front of the mosque, and when the men come out I’ll make some money, and bring it home to you.” It was the Ottoman Empire in 1911, in a port across from Europe—on the Asian side of the Strait of Dardanelles. They were living in a magnificent nowhere-land, with melons in the attic, beehives for honey on the windowsill, his grandfather’s vineyards full of grapes, but with nothing much a man could do. Study the Torah—the Bible—it was the most important thing. The men studied with the boy’s father on Shabbat. But it was not enough. His father had the shop, with kerosene lamps and the dishes and glasses that came in huge wooden crates from Austria, but how many dishes could you sell in Canakkale? His father sat in the shop and read the newspaper. He knew how to read, so he relayed the news to everyone. What was the news? What did it have to do with them? Slowly week by week the newspapers came from Istanbul and raised the same questions day after day.
    [Show full text]
  • Restaurant Menu
    ▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
    [Show full text]
  • Spanakopita Makes 32 Pies | Active Time: 45 Minutes | Total Time: 1 Hour 15 Minutes
    Spanakopita Makes 32 pies | Active Time: 45 minutes | Total Time: 1 hour 15 minutes Step 1: Gathering & Preparing Your Mise en Place 3 lb frozen, chopped spinach (1.36 Before starting the spanakopita, be sure the phyllo and spinach are both defrosted kg or 4 cups once drained) and that the spinach is well-drained. It is essential that the spinach is well-drained, 2 medium onions, minced otherwise, the spanakopita will be soggy. 2/3 cup toasted pine nuts, roughly Next, gather and prepare your remaining mise en place. chopped 1/4 cup finely chopped mint For the pine nuts, baking in a 350°F (175°C) oven for 5 to 7 minutes, or just until 1/2 cup finely chopped dill they start to turn a nice golden brown color. 1 tsp freshly ground nutmeg Step 2: Preparing the Filling 2 tbsp olive oil To cook the filling, heat a frypan over medium-low heat and add the oil. Once hot, 1 tsp sea salt, or to taste add the onions and a good pinch of salt and sauté until slightly browned. 1/2 tsp freshly ground black pepper Once the onions are done, turn off the heat and add the spinach, toasted pine nuts, chopped herbs, nutmeg, salt, and pepper. Mix everything together and then taste for seasoning, adding more seasoning and/or herbs as desired. Lastly, preheat the oven to 350*F (175°C). Step 3: Assembling the Spanakopita 1 pkg phyllo dough, defrosted To assemble the spanakopita, place a sheet of phyllo onto a cutting board and 3/4 cup non-dairy butter, melted* brush with the melted non-dairy butter.
    [Show full text]
  • To-Go Menu SALADS with GARLIC SAUCE CHICKEN SHAWERMA STREET
    SAMPLERS ATHENA’S WRAPS *ADD HUMMUS AND SALAD FOR $2* V DIP SAMPLER ......................................... 7 HUMMUS, GRECIAN DIP, BABA GHANOUSH & LABNEH CHICKEN SHAWERMA ............................... 7 8 ATHENA’S SAMPLER FOR ONE ................ 7 GRECIAN DIP, LETTUCE & TOMATOES FALAFEL, FRIED EGGPLANT, KIBBEH & MEAT GRAPE LEAF GYRO .............................................................. 7 8 GREEK MEZA V ......................................... 4 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS TOMATOES, CUCUMBERS, ONIOINS, TURNIPS, PICKLES & OLIVES BEEF KOFTA ................................................ 7 MEAT FEAST ................................................. 25 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS CHOOSE FIVE DIFFERENT SKEWER ITEMS BEEF SHAWERMA STREET ....................... 11 GRILLED 12-INCH BEEF WRAP, CUT INTO PIECES & SERVED To-Go Menu SALADS WITH GARLIC SAUCE CHICKEN SHAWERMA STREET .............. 10 GRILLED 12-INCH CHICKEN WRAP, CUT INTO PIECES & SERVED FETA SALAD .................................................. 6 WITH GARLIC SAUCE LETTUCE, FETA CHEESE & ATHENA’S SPECIAL SALAD DRESSING HALLOUMI CHEESE V ........................... 8 GREEK SALAD ............................................... 7 DRIED MINT, TOMATOES & BLACK OLIVES LETTUCE, FETA CHEESE, TOMATOES, CUCUMBERS, BLACK OLIVES & EGGPLANT V ............................................. 8 ATHENA’S SPECIAL SALAD DRESSING ARABIC SALAD .............................................. 7 FETA CHEESE, ONIONS & TOMATOES V HOURS FRESH-CUT TOATOES, CUCUMBERS, PARSLEY,
    [Show full text]