DOCSLIB.ORG

Menupro Dinner

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Menupro Dinner Mezedes / Small Plates Avgolemono Soup Lemon juice, chicken, eggs and orzo pasta. 5 Dolmathes Gigantes GF - Stuffed grape leaves with rice GF - Giant lima beans, baked with and fresh herbs. 10 tomatoes and fresh herbs. 8 Spanakopitta Three Cheese Saganaki Filo, spinach, leeks, fresh herbs and Kefalograviera, Feta and Haloumi Epiros Feta. 10 cheeses, infused with lemon juice and Patzaria and Goat Cheese Salad Metaxa. 12 Golden and red beets, arugula, Kavourokeftedes pistachios and latholemono. 10 Jumbo lump crab cakes served with Drunken Clams and Mussels Tyrokafteri. 14 GF - P.E.I. mussels and little neck Oktapodi sta Karvouna clams with tomatoes, garlic, fresh GF - Grilled octopus, fennel, capers, herbs and ouzo. 12 revithia, kale, fresh herbs and Garides Saganaki latholemono. 19 GF - Sautéed prawns, tomatoes, and Cold Spreads (choice of three) Feta cheese. 14 Tyrokafteri, Taramosalata, Hummus, Kalamaria Tzatziki and Santorini Fava. 10 Fried or Grilled with tzatziki and tyrokafteri. 10 Kakavia GF - Traditional Ionian fish soup with mussels, clams, shrimp, calamari, and sea bass in saffron chardonnay wine broth. 14 Kirios Piata / Our Specialties Solomos Avgolemono Xifias North Atlantic Scottish salmon, G.F.- Grilled swordfish, beluga potatoes, spinach, dill, capers and lentils, roasted red peppers, horta, Avgolemono sauce. 24 tomatoes capes kalamata olives. 24 Thalasina Yuvetsi Astakomakaronada Clams, mussels, shrimp, and kalamari, Lobster meat, spaghetti, garlic, white wine, fresh herbs and kefalograviera, ouzo infused tomato tomato orzo pasta. 26 cream sauce and spinach. 30 Garides Kritharoto Htenia Hilopites Prawns, orzo, grilled vegetables, fresh Seared diver scallops, cut up herbs, pine nuts and goat cheese. 26 tile-shaped pasta, braised onions, Arni Yuvetsi Kritharaki garlic, sun-dried tomatoes and Braised savory lamb shank, orzo crumbled Feta cheese. 28 tomato pasta, Kefalograviera and Paidakia fresh herbs. 24 Grilled lamb chops, bulgur wheat, Moussakas roasted red peppers and spinach pilaf, Eggplant, potatoes, zucchini, ground Mavrodaphne demi glace. 34 beef and bechamel sauce. 18 Kotopoulo Arni Psito Semi-boneless pan roasted chicken Roasted leg of lamb, served with breast, tomatoes, olives, capers, Feta horta, lemon potatoes and Mavrodafni cheese and Hilopites. 18 demi glace. 24 Brizola Grilled rib-eye steak, lemon potatoes, grilled vegetables and Mavrodaphne demi glace. 32 Whole Grilled Fish Lythrini G.F.- Red snapper white, moist and lean, with distinctive sweet flavor, served with lemon potatoes, capers and horta. 30 Tsipoura G.F. - Royal Dorado, served with lemon potatoes, capers and horta. 29 Lavraki G.F. - Mediterranean sea bass. Sweet delicate flavor, with lemon potatoes, and horta. 28 Executive Chef / Owner Theodore Kappas GF-gluten free www.softcafe.com Sandwiches and Salads Horiatiki GF - The village salad - ripe tomatoes, onions, cucumbers, peppers, kalamata olives, Feta cheese, wild Greek oregano and extra virgin olive oil. 14 Prasini Lobster Gyro GF - Romaine lettuce, tomatoes, onions, Lettuce, tomato, onions and tzatziki sauce cucumbers, peppers, kalamata olives, Feta on pita. 20 cheese, wild Greek oregano, red wine vinegar and olive oil. 14 Taverna G.F - Grilled lamb chops, seasoned grilled Souvlaki (pork or chicken) vegetables, artichokes, kale greens and Served with potatoes lettuce tomato and lemon garlic vinaigrette. 28 pita. 14 Vegetarian Menu Santorini Fava Hummus served with pita and cucumbers 8 served with pita and cucumbers 8 Grilled Vegetable Spaghetti Spicy Beluga Lentils and Orzo Ouzo infused tomato cream sauce, Kale, tomato Kalamata and caper spinach and pine nuts 14 olive ragout 14 Gigantes and Hilopites Stuffed Grape Leaves Salad Giant lima beans, cut up tile-shaped Mixed baby greens, tomatoes, pasta, spinach, tomatoes and fresh cucumbers, onions and beets, with herbs. 14 pomegranate vinaigrette. 14 The Market Place Cappers Cretan Honey 16oz 10 16 oz 16 Dried Figs Extra Virgin Wild Olive Oil 14 oz Kalamata grown 6 17 fl oz 14 Baked Giant Beans Quince Preserves 9.88 oz 5 16 oz 10 Green Organic Kalamata Olives GAEA Extra Virgin Olive Oil 13.05oz pitted 8 17 fl oz 10 Sour Cherry Preserves Spitiko Extra Virgin Olive Oil 16 oz 12 8.5 fl oz 8 Organic Kalamata Olives Dolmathes 13.05 oz pitted 8 10 oz stuffed with rice. 5 Please ask us for details about our Catering Menu and how to accommodate your next social or business event .
Load more

Recommended publications
  • Pre-Trip Extension Itinerary
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
    [Show full text]
  • Aegean Secrets Welcome
    . Aegean Secrets The recipes you are about to try have been passed on to modern Aegean Island Cuisine by countless generations, with secrets and recipes exchanged from mother to daughter since the Neolithic era. Please take the time to use all of your senses while enjoying the unique, ancient flavors and aromas of the Aegean Islands that we are sharing with you today. Καλή Όρεξη, Chef Argiro Barbarigou. Welcome ~ SALATOURI ~ Fish salad with a lemon and herb sauce Upon returning from a long fishing trip, fishermen would rest in a traditional «Καφενίων» (Traditional Mezze establishment) and would regale their comrades over a plate of «Σαλατούρι». ~ FAVA (VEGAN) ~ Fava bean puree served with caramelized onions, capers, olives and e.v.olive oil One of the oldest dishes served in the Aegean, Fava beans have been uncovered in Santorini excavations dating as far back as 3000 B.C. Greek families consider it a staple food and serve it at least once a week. ~ HTYPITI (LACTO VEGETARIAN) ~ Spicy Feta cheese spread with sun-dried peppers served on pita bread with e.v.o oil. Feta cheese, has been manufactured in Greece since before the ancient Greeks with its creation attributed in the Odyssey to Polyphemus the famous cyclops that Odysseus tricks! This same meal without the peppers can be made with a variety of herbs. Wine Pairing: Kir Yianni Sparkling Rose 2016 Aegean Heritage Flavors ~ NTOMATOSALATA & FOUSKOTI (LACTO VEGETARIAN) ~ Tomato salad with black eyed beans, caper leaves, «Κρίταμο» (samphire), Cycladic fresh cheese, E.V. olive oil and oregano. Served with FOUSKOTI a traditional island bread with mastic, saffron, anise and flax seeds.
    [Show full text]
  • Eat Smart Move a Lot Comenius Project (2011-2013
    EEATAT SSMARTMART MMOVEOVE A LLOTOT CCOMENIUSOMENIUS PPROJECTROJECT ((2011-2013)2011-2013) HHEALTHYEALTHY RECIPIESRECIPIES BBOOKLETOOKLET This project has been funded with support from the European Commission, grant [2011-1-TR1-COM06-24050-1.] This booklet reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. or watched the procedure of making noodles in the market place in Turkey, INTRODUCTION saw the sea and ancient sights in Greece, went hiking in autumn-colored Beskydy, baked at the school training kitchen in the Czech Republic, visited beautiful Rome and danced salsa in Italy, explored the salt mines in Poland. During the days we spent at each project school, we could compare our school systems and teaching methods as well as learn something about our ways of life. The project has inspired many teachers to promote a healthy lifestyle. In some schools grants of physical education were strengthened. The most important in our project were opportunities to meet new friends among students and teachers, show them some places of interest in our countries, regions and schools. We all were enthusiastic about the cooperation. There were plenty of tears when our last day came and we had to say good bye. We will never forget the days spent with our new friends and we hope to visit our wonderful countries again in the future. Now finally we are here to show our final product. This book was EAT SMART MOVE A LOT... written by the participants who were involved in multilateral school partnership programme Comenius among six European schools PARTNER SCHOOLS Our journey started two years ago when we first found each other from Turkey, the Czech Republic, Poland, Greece, Italy, Romania.
    [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]
  • Atmosphere Beautifully Supports Menu at Greek on Main
    As reviewed in l The Metuchen Mirror l December 2017 Atmosphere beautifully supports menu at Greek on Main The Greek on Main H H H I Owner’s attention 419 Main St., Metuchen (732) 515-9457 | thegreekonmain.com to detail evident in Hours: 11:30 a.m. to 10 p.m. Mon- day through Friday; noon to 10 p.m. appetizers, entrees Saturday, noon to 9 p.m. Sunday. Appetizers and small n By CHRISTOPHER THUMANN plates: $8 to $14. SPECIAL TO THE MIRROR Whole grilled fish: $28 to $30. More than any other cuisine, Greek Entrees: $18 to $34. food is truly the sum of its parts. While Credit cards accepted. BYOB. you’ll run into some spices and herbs here Wheelchair accessible. and there, such as cinnamon, thyme and Restaurants are rated in relation to comparable es- oregano, the food of Greece is most no- tablishments and reviews are based upon an anon- ymous evaluation of food, service, price, value and table for the interaction of its core ingre- ambience. dients. A gamy lamb shank, a fine feta, a One star is acceptable, two stars is good, three stars whole Mediterranean fish or fresh figs is very good and four stars is excellent. tend to need no help from the spice rack if combined masterfully. Greek chefs have worked with these in- dish comes together nicely, with the rich- gredients for thousands of years, and at ness of the spice-infused sauce and meat this point, they know a little something complementing the lightness of the vege- about what ingredients work best togeth- tables.
    [Show full text]
  • Leseprobe Weihnachtskochbuc
    Taliman Sluga Europäisches Weihnachtskochbuch Rezepte · Bräuche · Spezialitäten Taliman Sluga Europäisches weihnachtskochbuch Rezepte · Bräuche · Spezialitäten Impressum Bibliograische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliograie: Detaillierte bibliograische Daten sind im Internet über http://dnb.d-nb.de abrufbar. © 2018 Verlag Anton Pustet 5020 Salzburg, Bergstraße 12 Sämtliche Rechte vorbehalten. Umschlagbild: Tanja Kühnel unter Verwendung von Graiken ©Anastasia Boiko/shutterstock.com Graik, Satz und Produktion: Tanja Kühnel Lektorat: Renate Emminger, Beatrix Binder Druck: Christian Theiss GmbH, St. Stefan im Lavanttal Gedruckt in Österreich ISBN 978-3-7025-0906-4 www.pustet.at Inhalt Vorwort .......................................7 Litauen ..................................... 122 Vorwort des Verfassers ..........................8 Luxemburg .................................. 128 Einleitende Bemerkungen ........................9 Malta ....................................... 134 Niederlande ................................. 139 Albanien ..................................... 12 Norwegen ................................... 144 Belgien ...................................... 17 Österreich ................................... 148 Bulgarien ..................................... 22 Polen ....................................... 156 Dänemark .................................... 27 Portugal .................................... 164 Deutschland .................................34
    [Show full text]
  • Menu Signature Menu Découverte
    Menus élaborés par le chef Andréas Mavrommatis Menu Signature Sept plats Pour célébrer le meilleur de la cuisine Hellénique Menu servi à tous les convives 125 € Avec mets et vins Une sélection rigoureuse de crus distingués et primés aux cépages indigènes grecs et chypriotes 60 € 11 5 Menu Découverte Cinq plats Pour rendre hommage aux terroirs grecs Menu servi à tous les convives 95 € Accords mets et vins 45 € Merci d’informer notre équipe de toutes allergies et contraintes alimentaires. LES ENTREES Salade Grecque Millefeuille de ‘tomates anciennes’, féta d’Epire Bio, feuilles de câprier, olives de Kalamata et sorbet green zébra 22 € Aubergine confite Au thym sauvage, légumes crus et cuits, crevettes Obsiblue, Lardo di Colonnata 25 € Artichaut En fricassée à l’aneth, légumes maraichers, palourdes, façon Constantinople 25 € Poulpe grillé Phyllo aux trois olives, oignons confits au Xinomavro, condiment piperade et laitue de mer 27 € Sériole En carpaccio, coques marinées aux épices, boutargue fumée de Messolonghi 29 € LES POISSONS Rouget barbet Grillé, pommes Charlotte au safran de Kozani, anchoïade aux olives de Kalamata, ragoût de ‘coco de Paimpol’, basilic et roquette 38 € « Psarosoupa » Encornet farci, crevette Obsiblue grillée, rouget, poulpe fumé, fenouil confit, rouille au curcuma, jus d’une Kakavia 44 € Saint-Pierre Laqué d’un jus d’oignons des Cévennes, artichauts poivrade façon Avgolemono, coques, couteaux et salicornes, jus de céleri iodé 49 € LES VIANDES Pigeon de Vendée Suprême rôti, cuisses confites en ravioles, gnocchi de betterave
    [Show full text]
  • FISHERMAN's SOUP (Kakavia) Diehards Insist That Kakavia Must Be
    FISHERMAN’S SOUP (Kakavia) Diehards insist that kakavia must be made with sea water! Here, we offer a practical version to what is traditionally the fisherman’s dish of sustenance. 3/4 cup Krinos Extra Virgin Olive Oil 4 medium onions, peeled and sliced thin 4 plum tomatoes, peeled and chopped 3 pounds mixed white fish, gutted and cleaned 1 pound shrimp, cleaned 2 medium potatoes, peeled and diced Salt and freshly ground black pepper 1/4 cup finely chopped flat-leaf parsley 6 slices thick toasted bread Heat half of the olive oil in a large soup pot and add the onions. Cook covered over medium heat until wilted, about 7 minutes. Add the tomatoes, and 6 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain, reserving the vegetables and pouring the stock back into the pot. Add the fish and shrimp to the stock, and simmer for another 20 minutes. Remove the fish with a slotted spoon, debone it, breaking the flesh apart into small pieces. Add it back to the soup pot, together with the vegetables. Add the diced potatoes, season with salt, and simmer the soup, partially covered, for 2 hours, until thick. Add more water if necessary. Sprinkle the parsley and remaining raw olive oil into the soup before removing from heat. To serve, place six slices of thick toasted bread on the bottom of six bowls and ladle the soup into each of the bowls. Yield: 8 servings .
    [Show full text]
  • Menupro Greek Lunch
    Mezedes / Small Plates Avgolemono Soup $4 Lemon juice, chicken broth, eggs and orzo pasta. Three Cheese Saganaki $10 Kakavia $14 Kefalograviera, Feta and Haloumi Traditional Ionian fish soup. Mussels, cheeses, infused with lemon juice and clams, sea bass, prawns, tomatoes, Metaxa. garlic, fresh herbs, saffron Chardonnay Kalamaria $8 wine broth. Fried with tzatziki and tyrokafteri. Garides Saganaki $10 Oktapodi sta Karvouna $16 Sautéed prawns, tomatoes, capers, Grilled octopus, fennel, capers, Kalamata olives and Feta cheese. revithia, kale, fresh herbs and Kavourokeftedes $12 ladolemono. Jumbo lump crab cakes - Tyrokafteri. Spanakopita $8 Cold Spreads (choice of three) $8 Filo, spinach, leeks, fresh herbs and Tyrokafteri, Taramosalata, Hummus, Dodoni Feta. Tzatziki and Santorini Fava. Salads Horiatiki $12 Prasini $12 The village salad - ripe tomatoes, Romaine lettuce, tomatoes, onions, onions, cucumbers, peppers, kalamata cucumbers, peppers, Feta cheese, wild olives, Feta cheese, wild Greek oregano Greek oregano, red wine vinegar and and extra virgin olive oil. olive oil. Bulgur Wheat $12 Goat Cheese $14 Revithia, tomatoes, red onions, pine Mixed greens, tomatoes, figs, toasted nuts, red peppers, cucumbers, raisins, almonds, red onions and pomegranate arugula, feta cheese and lemon garlic vinaigrette. vinaigrette. Calamari $16 Manouri $12 Mixed greens, grilled Haloumi cheese, Grapes, strawberries, blackberries, roasted red peppers, red onions, fennel, sunflower seeds, romaine lettuce and wild Greek oregano and extra virgin Greek yogurt
    [Show full text]
  • RESTAURANT MENU Assortment from Slow Fermentation Sourdough Bread With, Green Olive Oil, and Marinated Olives
    RESTAURANT MENU Assortment from slow fermentation sourdough bread with, green olive oil, and marinated olives Fresh and Raw Oysters Lobster mousseline, fennel oil, salmon eggs Black Angus steak tartare With traditional garnishes, truffle, cured egg yolk Sea urchin Turmeric, chives Cold Appetizers Marinated anchovies Potato salad, tomato chutney, roasted bread, cacao Fish salad with catch of the day Black eyed peas, carrot, sweet potato, dill oil, beet Greens Roasted beets, anthotyro cheese, yeast, finocchio Greek flavors Tzatziki and tzatziki without garlic Eggplant salad Agioritiki Fava beans from Santorini with sweet bitter orange Hot pepper and cheese with kopanisti cheese from Mykonos Platter with a variety of traditional spreads Salads Roasted roots Xinotyri from Mykonos, kale, hazelnut Cherry tomatoes Carob rusk, cucumber spaghetti, feta cheese, zucchini Greek lettuce Eel from Mesologgi, broccoli, cauliflower, linseed, avocado Greek caprese Organic Greek mozzarella, basil oil, lountza from Mykonos Hot Appetizers Calamari Risotto from potato and celeriac, chicken skin, truffle from Grevena, Enoki mushrooms Octopus stew Graviera cheese cream, lasagne, onion purée, polenta Steamy mussels Kakavia soup broth, tomato, bee palette Lobster ravioli Crayfish soup, corn cream, salmon Croquette crab from Alaska Marinated zucchini, tarama with avocado, coriander oil PastaWe are producing our own fresh pasta daily, with organic flour and eggs. Prepared upon request. Choice of: Spaghetti, Casarecce “striftaria” & tagliatelle, Gluten free corn penne.
    [Show full text]
  • Dinner Menu Dips Tzatziki 9 Melitzanosalata 9
    DINNER MENU DIPS TZATZIKI 9 greek yogurt with cucumber, garlic and herbs ° MELITZANOSALATA 9 roast eggplant whipped with olive oil, garlic, parsley and lemon ° TYROKAFTERI 9.5 feta cheese and hot peppers spread ° TARAMOSALATA 9.5 lemony mousse of fish roe ° FAVA SANTORINIS 7.5 fava beans pureed and topped with olive oil and onions COMBINATION OF THREE 18 *THE ABOVE ARE SERVED WITH PITA SOUP / SALADS AVGOLEMONO 8 traditional chicken soup with egg lemon finish ° MESOGIAKI 10 mixed organic greens, tomatoes, feta cheese, greek beans and kalamata olives HORIATIKI 11 / 16 the authentic greek salad with tomatoes, cucumbers, feta cheese, kalamata olives, onions and capers ° MANOURI 11 mixed organic greens topped with apples, almonds and manouri cheese ° TAVERNA 9 / 15 romaine lettuce, tomatoes, cucumbers, onions, peppers, feta cheese and kalamata olives ° PANTZARIA FOURNOU 12 marinated beets topped with arugula, kefalograviera cheese with fresh mint and almonds ° MEZEDES MEZEDES – SMALL PLATES- ARE AN INTEGRAL PART OF GREEK DINING AND REFLECT THE IDEA THAT EATING IS ABOUT SHARING AND SOCIALIZING VEGETARIAN SPANAKOPITA 10 crisp layers of phyllo filled with spinach, feta cheese and scallions DOLMADAKIA YIALANTZI 10 grape leaves stuffed with rice, pine nuts, spring onions and aromatic herbs served with tzatziki ° MELITZANA FOURNOU 12 baked layered eggplant with feta, tomatoes, scallions, parsley and mint ° KOLOKITHAKIA 12 thinly sliced crisp zucchini served with tzatziki GREEK BEANS 7 northern beans with scallions, parsley, olive oil and lemon CHEESE
    [Show full text]
  • AUGUST 2000 5 BRITISH CLUB BANGKOK ( \ Miss Me?
    We Ijring the World to lJou At GJOP$J'\o,rktf"f1Cl."e we bring you: * Quality products from around the world * Outstanding service * Bilingual in -store communication and interpreters for your convenience * A very large assortment of fresh and prepared foods You can visit 90pcS i\o..r~erV'lCl"e at : Central Chidlom, Robinson Sukhumvit19, Central Bangna, Central Silom Complex, Central Kadsuankaew Chiangmai, and INTERNATIONAL LTD. The unique strength of Asia When you move with Transpo, you are cared for by the largest mover in Asia. RANSPO'S gro up of companies T throughout As ia is known as the Asia n Ti ge rs. Located in every major center, we offer outstanding service and mOve management skills. So when it is tim e to reloca te, yo u can be su re your move with Tran spo wil l be a re laxed and secure experi ence. And because the environment is everyone's bu siness, Transpo makes a contribution to the IFAW tiger conserva ­ tion program on you r behalf when you move w ith us. Efficiency, expertise and a caring touch : Make your move w ith Tran spo b Asian Ti gers an d you' ll see how we ,..., .~. ~ ea rn ed our stripes. .. ~ ..."...-I~ Transpo Intern ational Ltd. ' • ~ 134/28-32 Soi Athakravi 3, Rama IV, Bangkok 10 11 0, Thailand Tel: (66-2) 259-011 6 ex t. 222 . Fax: (66-2) 258-6555 E-mail : [email protected] . Website: www.tra nspo-intl.com Cambodia· China· Hong Kong· Indones ia· Japan · Laos· Malaysia· Philippines· Si ngapore· South Korea· Thailand · Vietnam o Contents .................
    [Show full text]