PRIXE FIXE 2 Course 13.95 | 3 Course 15.95 Sunday - Thursday All Day | Friday and Saturday Until 6.30Pm

Total Page：16

File Type：pdf, Size：1020Kb

PRIXE FIXE 2 Course 13.95 | 3 Course 15.95 Sunday - Thursday All Day | Friday and Saturday until 6.30pm STARTERS SOUPA Butternut squash & carrot soup, pitta chips KALAMÁRI Baby squid in seasoned flour, aioli KEFTEDES Beef & pork meatballs, herbs & tomato sauce MARIDA Crisp fried whitebait, aioli MANITARA SKORDATA Pan fried mushrooms, garlic, cream QUINOA SALAD Mixed salad leaves, red quinoa, goats cheese, fig & honey VE FALAFEL Chickpea fritters with houmous MAINS BRIZOLA Rump steak, seasoned chips (add peppercorn or red wine sauce 1.50) AGISTRA PIZZA Greek flatbread, mozzarella, feta, cured beef sausage, caramelised red onion, sweet mint balsamic CHOIRINO Marinated pork chop, feta & shallot potato cake, tzatziki, Greek salad THALASSINA HILOPITES Tiny pasta, kalamari, prawns, haddock, cream & tomato sauce KOTA SOUVLAKI Chicken breast, marinated in paprika, oregano & Greek olive oil, salad garnish, tzatziki and a choice of herb rice or seasoned chips SOLOMOS Salmon marinated in lemon, cracked black pepper, parsley, Greek slaw, sweet potato skordalia, red quinoa VE TRIGONA Chickpea parcel, sweet potato skordalia, kous kous dolmades in sweet mint balsamic, red quinoa DESSERTS RIZOGALO Creamy Greek rice pudding flavoured with orange & lemon zest ICE CREAM A selection of flavours LOUKOUMADES Greek sweet doughnuts, white chocolate dip N VE N Contains nuts or nut oils MILOPITA VE All these drinks are suitable for vegans Granny Smith apple pie, cinnamon, walnuts, orange & Metaxa brandy, vegan ice cream LUNCH PRONTO Main Course & Drink 10.95 All served with chips or sweet potato fries Monday - Saturday 12pm - 4pm ARNI BURGER Pulled lamb, sweet balsamic, tzatziki, brioche bun KOTA TZATZIKI SALAD Blackened chicken, cos lettuce, spring onion, tzatziki, crumbled feta KOTA PITTA Marinated chicken breast, salad, tzatziki, pitta bread KEFALOTYRI BRUSCHETTA Grilled ciabatta, fried kefalotyri cheese, caramelised red onion, houmous FALAFEL BURGER Homemade falafel burger, Cajun spiced halloumi, houmous, brioche bun OLIVE TREE BURGER Homemade beef burger, goats cheese, caramelised red onion, brioche bun AGISTRA PIZZA Greek flatbread, mozzarella, feta, cured beef sausage, caramelised red onion, sweet mint balsamic VE TRIGONA Chickpea parcel, sweet potato skordalia, kous kous dolmades in sweet mint balsamic, red quinoa DRINKS 1/2 Estrella, 125ml Rose, 125ml Red Wine, 125ml White Wine, Coca Cola, Diet Coke, Lemonade, Still/Sparkling Water, Cordial, Coffee, Tea VE All these drinks are suitable for vegans If you suffer from a food allergy or intolerance please let your server know upon placing your order. Allergen data is held on each of our dishes. Every care is taken to avoid any cross contamination when processing specific allergen free orders, we do however work in a kitchen that processes allergenic ingredients and do not have a specific allergen free zone or separate dedicated fryers..

Copy Link

Recommended publications

Effect of Various Starters on the Quality of Kefalotyri Cheese E.M
Effect of various starters on the quality of Kefalotyri cheese E.M. Anifantakis, S.E. Kaminarides To cite this version: E.M. Anifantakis, S.E. Kaminarides. Effect of various starters on the quality of Kefalotyri cheese. Le Lait, INRA Editions, 1987, 67 (4), pp.527-535. hal-00929113 HAL Id: hal-00929113 https://hal.archives-ouvertes.fr/hal-00929113 Submitted on 1 Jan 1987 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Le Lait, 1987, 67 (4), 527-536 Effect of various starters on the quality of Kefa1otyri cheese E.M. ANIFANTAKIS, S.E. KAMINARIDES Agricultural College of Athens, Votanikos, Athens, Greece. Summary The effect of 3 combinaisons of lactic acid bacteria, namely A = Streptococcus thermophilus + Lactobacillus bulgaricus, B = Streptococcus thermophilus + Lactobacil- lus bulgaricus + Lactobacillus casei, C = Streptococcus lactis + Lactobacillus bulgaricus + Lactobacillus casei, on the chemical composition, microflora and organoleptic charac- teristics of Kefalotyri cheese was studied here in. Significant differences in their pH and water soluble nitrogen during ail stages of ripening were determined. Sorne differences were also observed in the size and the tendency of the total counts and the lactobacilli of the various cheeses, during their ripening.
[Show full text]
Aristotle's Neutral Bay Small Plates
Aristotle’s Neutral Bay Historically, Greek food has been made to be shared and this tradition continues at Aristotle’s Neutral Bay. Small Plates Warm Marinated Olives Citrus zest, garlic, extra virgin olive oil 7.5 Dips with Pita Bread (2 serves) Taramosalata* White cod’s roe dip 15 Tzatziki Greek yogurt, cucumber, garlic 15 Melitzanosalata Smoked eggplant, red pepper, garlic, eschalots 15 Tirokafteri Feta, green pepper, radish, chilli 15 Santorini Fava Yellow split pea, tomato, eschalots 15 Trio of Dips Choice of 3 dips & pita bread (3 serves) 30 Extra Pita Bread* (1 serve) 3.0 Extra Gluten Free Bread (1 serve) 3.5 Aristotle’s Haloumi (3) Pomegranate, red grapes, honey, balsamic, walnuts 24 Dolmades (4) Vine leaves, rice, pine nuts, Greek yogurt 20 Spanakopita* Spinach & cheese pastry 22 Zucchini Flowers (4)* Greek honey, Kefalotyri cheese, lime 23 Imam Bayildi Smoked eggplant, caramelised onion, garlic, Manouri 20 World’s Best Anchovies Fava dip, warm tomato, eschalots, pita bread 45 in a Tin for 2 (100g) With 2 shots of Plomari Ouzo 63 Seared Scallops in the Shell Spiced carrot, pastourma, Ouzo 8 each Grilled Prawns Garlic, chilli, parsley, lemon 11 each Grilled Fremantle Octopus Kalamata olive puree, preserved lemon, aioli 27 Fried Calamari * Squid Ink taramasalata, spinach puree 25 Flamed Cypriot Sausages (2) Pork & lamb, parsley, lemon, tzatziki 24 *Contains Gluten Complimentary unlimited filtered still & sparkling water 1.5% surcharge for all credit cards Large Plates Kingfish Tomatoes, olives, capers, PX, lemon 34 Astakomakaronada*
[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]
Desserts Gelatos Beverages
Desserts Beverages Persian Mini Baklavas Greek honey, walnuts, pistachios, almonds, cinnamon/ Tea rose water syrup & mocha gelato 7 English Earl Grey Galaktoboureko Napoleon vanilla bean semolina custard, phyllo brittle, Green Tea orange blossom syrup 7 Souffle Sokolata Jasmine a blend of dark & milk chocolate, hint of Greek coffee, served with vanilla gelato 7 Pomegranate Karidopita Decaf honey walnut flour cake, metaxa, carrot confit, Greek yogurt & dark cherry preserve 7 Lemon Spice Ravani Mountain Greek traditional sponge lemon cake, kaimaki ice cream & candied ginger 7 2.5 Greek Yogurt choice of Greek honey & chef’s nut blend OR homemade sweet spoons of the season 7 Cafe Risogalo Brulè Greek Coffee our version of the traditional rice pudding 100% arabica single 2 • double 3 different every season 7 Frappè Mykonos Crepe served on the rocks with or without milk 3.5 crepe, chocolate hazelnut praline, banana & chocolate parfait gelato 7 American Coffee 1.5 Espresso single 2 • double 3 Gelatos Cappuccino 3.5 Kaimaki vanilla, mastiha, salepi Hot Delights Chocolate Parfait Vanilla Chai 2.5 hazelnut praline, dark ghana chocolate, pistachio, orange confit & metaxa brandy Cozy Chamomile lemon & Greek honey 2.5 Siko vanilla & kalamata dry fig soaked in ouzo Greek Hot Chocolate 2.5 Frappè Risogalo Atolè 2.5 mocha, cinnamon & cognac choice of three scoops 7 Catering Available Executive Chef: & Party Room for Sotirios Kontos All Occasions Ask Manager for Details Prices subject to change without notice. 20% gratuity added to parties of 6 or more. ©07/2014 ( 855.333.MENU :VilleccoMenu.com Traditional Spreads Whole Fish Our fisherman brings his fresh selection from around Mediterranean, West Africa & Tzatziki North to South of the Atlantic Ocean.
[Show full text]
Volos Dinner Events
1 3 3 R i c h m o n d S t W , T o r o n t o , O N PASSED CANAPES MiNimum 1 dozeN per order Greek Flatbread $2.50 Olive Oil, Tomato, Feta Cheese & Kalamata Olives Tiger PrawNs $4.00 Grilled with Corfu SeasoNiNg Grilled LemoN ChickeN Skewers $4.00 SpaNakopita - $3.00 SpiNach & Cheese Phyllo Pastry Sesame Crusted Feta - $3.00 DodoNis Feta aNd HoNey Dolmades - $3.50 Tzatziki $55 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Dolmades Grape Leaves, Metaxa-soaked GoldeN Raisins, Pine Nuts, Arborio Rice & Tzatziki + Soutzoukakia SmyrNa-style Meatballs, CiNNamoN, Cumin, & Tomato Sauce + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Exohico Phyllo Pastry, Braised Lamb,Vegetables, Feta, Kefalotyri Cheeses, Lamb Jus or Seafood Kritharoto Braised GreeNs, Figs, PecaNs, whipped Feta Potato, Au Jus or Black Sesame Wild Pacific SalmoN Black Sesame Seed, SpaNakorizo, Dill Feta Cheese, Braised Rapini & Lemon Olive Oil DESSERT TraditioNal Baklava Phyllo Pastry, HoNey, WalNuts & Pistachios or Ouzo Chocolate Mousse Semi-sweet Dark Chocolate Mousse & Ouzo Chantilly or SelectioN of Sorbets aNd Ice Cream $65 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Calamari Tomato, Caper, OregaNo, LemoN, VOLOS Organic Olive Oil & Balsamic ReductioN + Grilled MoroccaN Octopus VOLOS OrgaNic Olive Oil & Balsamic Reduction + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Seafood
[Show full text]
Seafood Mezedes Meat Mezedes Vegetarian Mezedes
Dukkah plate - marinated olives, feta, dolmades, dukkah , olive oil and char-grilled Turkish bread 12 Combination of breads and Greek dips - either two dips 16 or five dips 29 choose from - tzatziki (garlic, cucumber, yoghurt), skordalia (potato, garlic), taramasalata (fish roe, potato, lemon juice), hummus (chickpeas, tahini) and melitzanosalata (yoghurt, eggplant) served with marinated olives and feta Garlic bread 8.00 Seafood Mezedes Fried calamari spirals with nostimini dust and aioli 16 DF Grilled calamari served with herbed tomato sauce 16 GF Fried baby white bait - with skordalia and seasoned with lemon pepper15 DF Herb crusted sardines - sardine filets, coated in Greek spices and roasted in the oven 19 GF Chilli mussels - in white wine & butter sauce, garlic , chilli and Turkish bread 17 Whiting fillets - slowly cooked in white wine butter lemon sauce, topped with capers 15 GF Prawn saganaki - prawns, oven baked with napoletana sauce, topped with feta, served with Turkish bread 22 Garlic prawns- pan fried in a creamy garlic sauce, served with ouzo scented rice 22 Meat Mezedes Lamb chops meze - two grilled lamb cutlets served with a portwine jus, tzatziki and lemon 18 Beef keftedes - 3 traditional Greek meatballs with kefalograviera cheese, served with a tomato relish 16 DF Loukanika - sauteed selection of gourmet sausages served with a tomato relish 16 DF Lamb cigar- filo roll stuffed with lamb mince and spices, served with tzatziki 15 Vegetarian Mezedes Falafel - chickpea balls with onion, garlic and fresh herbs. Served with
[Show full text]
SYNTAGES 3 NEW 31-05-07 20:43 Page 1
SYNTAGES 3 NEW 31-05-07 20:43 Page 1 C M Y CM MY CY CMY K Simply Plated! 2 More than 25 Innovative Dishes from Crete and Santorini Composite SYNTAGES 3 NEW 31-05-07 20:45 Page 13 C M Y CM MY CY CMY K 13 Cretan Style Cheese-and-Chicken Pies with Herbs and Honey Fresh mint Soft Myzithra Cheese Honey Honey Greek honey, the undisputed best there is, is mainly varietal and seasonal, and Crete, whence this dish draws its influence, produces some of the top honey, especially Fresh Mint thyme honey, in Greece. Mint lends its refreshing astringency to many a cheese pie in Greece. Soft Myzithra Cheese Myzithra is one of the many fresh, soft whey cheeses in Greece and is one of the cheeses for which Crete is famous. For the dough: 2 pounds (1 kilo) flour, 80 ml milk, 2 oz. (60 gr.) Greek yogurt, Salt, to taste, Sugar, to taste, 2 tsp. baking powder, 2 chicken breasts, 1 cup fresh Cretan myzithra cheese or other soft, mild Greek whey cheese, 1 small bunch fresh mint, 1 small bunch fresh coriander, 3-4 bananas, 2 Tbsp. butter, 1 Tbsp. sugar, Cretan thyme honey, as needed Combine all the ingredients for the dough in a medium bowl and knead until smooth. Cover and let it rest for 20-30 minutes. Boil the chicken breasts in salted water. Remove, cool, and shred. Mix the chicken with the myzithra cheese. To make the pies: Roll out the dough on a floured surface and cut into circles, squares, or strips.
[Show full text]
Meze (Share Plates) Medusa Cocktails
MEZE (SHARE PLATES) Greek Olive Mix VG GF 5 Imported Greek Feta oregano & olive oil V 5 Dolmadakia grape leaves stuffed w/ rice & vegetables VG 9 133 5TH AVENUE, PARK SLOPE, BROOKLYN Zucchini Chips zucchini chips, tzatziki V 12 347-599-0749, MedusaTaverna.com Grilled Vegetables V GF 11 grilled seasonal vegetables, lemon oil, oregano, tzatziki Cheese Saganaki lightly battered kefalograviera cheese V 9 MEDUSA COCKTAILS Cypriot Halloumi V GF 11 grilled halloumi cheese w/ fig jam, lemon, mint SEASONAL COCKTAILS Spanakopita (spinach pie) V 12 Frosé (#froseallday) 13 spinach, feta, herbs, wrapped in filo dough organic peach & strawberry purée, rosé, vodka Grilled Shrimp (5pcs) GF 13 Classic Margarita (rocks OR frozen) 12 simply grilled shrimps (head on), lemon oil, oregano Flavors (add $2) : Pomegranate, Blood Orange, Green Apple, Mango, Watermelon , Blue Ouzo Kalamari fried calamari, lemon 12 Icy Aphrodite frosé w/ (red OR white) sangria 14 Grilled Octopus GF 19 red onions, capers, parsley, lemon oil, oregano SIGNATURE COCKTAILS Loukaniko grilled Greek pork sausage, mint yogurt, lemon GF 12 Its 5pm Somewhere 14 gin, green chartreuse, fresh lime, honey, club soda, rosemary Soutzoukakia (beef & lamb meatballs) 10 spiced tomato red wine sauce Figalicious Bulleit Rye, Aperol, fig jam, fresh lemon, bitters 13 Greek Mac & Cheese orzo pasta, halloumi, feta graviera V 11 Mastic Fashion bourbon, masitha, bitters 13 Greek Octopus Mac & Cheese 17 Mykonos Margarita (rocks) 14 octopus, orzo pasta, halloumi, feta, graviera mezcal, fresh lime, triple sec, pineapple ,salt & paprika Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sangria (red, white OR pink) 11 GYROS + BURGER Gyros served on pita bread w/ tzatziki, onion & tomato.
[Show full text]
Sodas + Water Kafe (Coffee) + Tsai (Tea) Desserts Take-Out
DESSERTS 133 5TH AVENUE PARK SLOPE, Greek Yogurt w/ sour cherry preserves V 8 BROOKLYN Galaktoboureko V 8 347-599-0749 creamy semolina custard in filo, lemon honey syrup MedusaTaverna.com Chocolate Tahini Mousse V GF 7 pink pepper corn, sea salt, halva crumble TAKE-OUT & DELIVERY HOURS: 7 DAYS A WEEK 11AM – 10PM Baklava V N 8 walnuts, almonds, cinnamon, honey orange syrup Thank You for Supporting Medusa Taverna! KAFE (COFFEE) + TSAI (TEA) TO ORDER TAKE–OUT: MedusaTaverna.com Nescafé Greek frappé (iced) 4 TO ORDER DELIVERY: Elliniko traditional Greek coffee 4 Caviar DoorDash American Coffee 3 GrubHub UberEats Espresso 4 *Please inform us if you need plastic utensils. Cappucino 5 Tea 3 FROSÉ & MORE *Must Order Food To Purchase Alcohol Freddo Espresso 4 Frosé #froseallday 12 organic peach & strawberry purée, rosé, vodka SODAS + WATER Icy Aphrodite Frosé w/ (red OR white) sangria 13 Coke/ Diet Coke 3 Frozen Blue Greek Margarita 12 ouzo, tequila, triple sec, blue curacao, sour mix Sprite/ Ginger Ale/ Club Soda 3 Classic Margarita (rocks) 12 Loux Greek Sodas sour cherry / lemon / lime / orange 3 Classic Mojito rum, fresh lime, sugar, mint, club soda 11 Vikos Greek still water • 1 liter 5 Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sourti Greek sparkling water • 750 ml 5 Mastic Fashion bourbon, masitha, bitters 13 Aperol Spritz Aperol, prosecco, club soda 11 Sangria (red OR white) 11 Bottled Wine sparkling, (white OR red) ask for pricing GYROS open faced sandwich on pita bread w/ tzatziki, onion & tomato, served w/ (french fries OR marouli salad) Add: 2 pcs of halloumi (+6) / extra tzatziki (+3) / Medusa dipping sauce (+3) Lamb Gyro (braised leg of lamb) 16 Meatball Gyro 15 • All of our food is prepared fresh to order, beef & lamb meatballs in a homemade tomato red wine sauce please allow extra time.
[Show full text]
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
[Show full text]
Garlicky Almond & Potato Skordalia
Garlicky Almond & Potato Skordalia If hummus is too humdrum for your crudité platter, veer off course a little and try skordalia. Skordalia is both a condiment and a dip in Greek cuisine. It’s usually served as a condiment with fried fish or veggies, or as a dip with pita. It combines the comfort of mashed potatoes with the nuttiness of toasted almonds, the tang of lemon and the bite of garlic. It can be served once it cools to room temp, but the flavors meld so much nicer the following day. Disclaimer: Do not plan on kissing anyone after eating this. Unless they love garlic as much as you, it will not go well. You’ve been warned. See Cook’s Note for tips on ingredients and tools. Ingredients 0 cloves garlic, divided 1 pound Idaho or russet potatoes, peeled and cut into 2-inch chunks Salt 3/4 cup slivered almonds, toasted 1 teaspoon finely grated lemon zest 1/2 cup quality extra virgin olive oil, plus additional for drizzling 1/4 cup freshly squeezed lemon juice Freshly ground black pepper Crudité (such as endive leaves, cucumbers, celery, red bell peppers) Toasted pita, naan or crusty bread special equipment crocks, ramekins or bowls for serving mini food processor ricer Directions Slice 2 cloves of garlic and put them and the potatoes into a medium saucepan. Cover by an inch with cold water, add plenty of salt, and bring to a boil. Simmer until potatoes are very tender, 15 to 20 minutes. Drain well, reserving 1 cup of the cooking water.
[Show full text]
Beers Specialt Y D Rink S Ouzo
TAKI MOJITO OUZO 12, Athens 6.50 YIAOURTI ME MELI Twist on the Classic Featuring Metaxa, Fresh Mint, Greek Yogurt, Honey, Fresh Berries, Candied Walnuts 8 Brown Sugar, Lime, Soda 9 METAXA Kifissia, Attica 7 SOKOLATINA CLASSIC MOJITO Flourless Chocolate Torte Vanilla Bean Ice Cream Sour Bacardi, Fresh Mint, Fresh Lime, Soda 9.25 Cherry Spoon Fruit 8 OUZO CRETAN COSMO EKMEK Citrus Vodka, Gran Gala, Fresh Lime, Cranberry 9.25 Pistachios layered between Kataifi, Custard& Whipped Cream 8.5 POMEGRANITA ARIS, Greece 5 Pomegranate Martini with Sky Citrus, Pomegranate Liquor, Light, Straw Colored Lager Fresh Lime, Cranberry with Splash of Pineapple 9.25 KARIDOPITA Walnut & Honey Cake, Vanilla Bean Ice Cream, Fresh Berries 8 FRAPPETINI KEO, Cyprus, Lager 6.50 Absolut Vodka, Baileys Chocolate Liquor, Nescafe 9.25 PAGOTO FIX Greece Lager 5 Ask your server for todays selection 7 SOKOLATINA Chocolate Martini with Absolut Vanilla, Kahlua, Baileys MYTHOS Greece 5 FRESH Mixed Berries 8 & Chocolate Drizzle 9.25 Light, Straw Colored Lager DESSERTS PEAR MARTINI HEINEKEN Holland 4.25 Pear Vodka, Gran Gala, Fresh Lime 9.25 DOUWE EGBERTS 100% Columbian 3.25 CUKETINI AMSTEL LIGHT Amsterdam 4.25 Greek Coffee 3.50 Choice of Beefeater or Absolut with Mint, Cucumber, ESPRESSO 3.50 Fresh Lime, Soda 9.25 GUINNESS Dublin 4.25 DOUBLE ESPRESSO 4.75 DIRTY GREEK Metaxa, Ginger Ale, Ouzo 9.25 STELLA ARTOIS Belgium 4.50 FRAPPE 5.00 Coffees BERRY FRESCA CORONA Mexico 4.25 Cappuccino 4.50 Fresh Berries, Bacardi, Fresh Mint, Fresh Lime, Soda 9.25 LABATT BLUE Canada 4.25 Zeus Juice SODA Smirnoff Raspberry Vodka, Beefeater Gin, Bacardi Rum, LABATT NA Canada 4 Coca Cola, Diet Coke Grangala, Chambord Float 9.25 Sprite Ginger Ale Mastiha Mojito BUDWEISER St.
[Show full text]