Dessert & After Dinner Menu

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DESSERT AFTER DINNER DESSERT AFTER DINNER DRINKS Vanilla Panna Cotta 8 DRINKS Vanilla Panna Cotta 8 pomegranate glaze pomegranate glaze Vin Doux Muscat, 2010 9 Vin Doux Muscat, 2010 9 samos, greece Chocolate Cake 8 samos, greece Chocolate Cake 8 flourless, chocolate mousse, shaved flourless, chocolate mousse, shaved Quinta Do Noval LBV Port 8 chocolate, musto drizzle Quinta Do Noval LBV Port 8 chocolate, musto drizzle porto, portugal porto, portugal Loukoumades 8 Loukoumades 8 Metaxa Ouzo 7 Greek donut, mahlepi glaze, Metaxa Ouzo 7 Greek donut, mahlepi glaze, kifissia, greece chocolate sauce kifissia, greece chocolate sauce Thraki Ouzo 9 Baklava 8 Thraki Ouzo 9 Baklava 8 thrace, Greece layered phyllo and walnuts, honey, thrace, Greece layered phyllo and walnuts, honey, honey ice cream honey ice cream Raki 9 Raki 10 kreta, Greece House Churned Ice Cream 6 kreta, Greec House Churned Ice Cream 6 daily selection, daily selection, melomakarono Keo Brandy 10 melomakarono crumble Keo Brandy 10 crumble limassol, cyprus limassol, cyprus Homerican Mastiha 9 COFFEE/TEA Homerican Masthia 10 COFFEE/TEA chios, greece chios, greece Eniliko Frappe 8 Coffee 3 Eniliko Frappe 8 Coffee 3 coffee infused rum, half & half, regular or decaffeinated coffee infused rum, half & half, regular or decaffeinated nutmeg nutmeg Greek Coffee 4 Greek Coffee 4 Karamel Kreme 8 loumidis, sweetened to taste Karamel Kreme 8 loumidis, sweetened to taste pearl caramel vodka, godiva white, pearl caramel vodka, godiva white, half & half Greek Tea 3 half & half Greek Tea 3 black with lemon, herbal rosemary or black with lemon, herbal rosemary or Thendro 12 green with ginger Thendro 12 green with ginger mastiha, metaxa, bitters mastiha, metaxa, bitters Tea 3 Tea 3 Rakomelo 10 green, camomile Rakomelo 10 green, camomile tsipouro, honey, cinnamon, served tsipouro, honey, cinnamon, served warm Iced Frappe 4 warm Iced Frappe 4 regular or decaffeinated nescafé, regular or decaffeinated nescafé, cream and/or sugar to taste cream and/or sugar to taste Hot Frappe 4 Hot Frappe 4 Regular or decaffeinated nescafé, Regular or decaffeinated nescafé, cream, sugar to taste cream, sugar to taste Add Kahlua 8 Add Kahlua 8 215.545.0170 ® 1311 Sansom Street, Philadelphia ® OpaPhiladelphia.com 215.545.0170 ® 1311 Sansom Street, Philadelphia ® OpaPhiladelphia.com .

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December 23, 2006
The National Herald December 23, 2006 The National Herald is once again honored to join you and your family for Christmas. In addition to the other contents in this issue, we have spotlighted two short and abridged stories written by Photios Kontoglou (1895–1965), a gifted and spiritual artist. These stories depict two unique celebrations of Christmas in Aivali, Asia Minor. As the Christmas season draws near, many of us will be attending Orthodox churches and experiencing the spiritual power of Greek icons. Kondoglou was the foremost iconographer in Greece in the 20th century. He wrote extensively on the sacred art of iconography, in fact he is considered the man responsible for the revival of Byzantine iconography in the 1930’s. Kontoglou was born in 1895 in Aivali, Asia Minor. Together with his paintings and his writings, he published more than 3000 studies and articles, fighting for the eternal values of the Or- thodoxy and the Greek Tradition. Although known primarily as an iconist and philosopher, Kontoglou was also nominated for the Nobel Prize in literature. He was awarded the Cross-of-the- Commander of the Phoenix and received the Distinction of Letters and Arts from the Academy of Athens in recognition of all his exceptional work. We are also continuing our theme of Christmas past with a touching story, from the perspective of a Greek soldier, during the Albanian campaign of 1940-1941. Included in this insert is a lighthearted piece by Paul Papadeas about celebrating Christmas Greek style in North Carolina during the 1980’s. As for the story of Christmas present we leave it up to you, and from all of the staff of The National Herald we wish you “Χρόνια Πολλά.” Beverley MacDougall Special Section Assistant Editor 2 CHRISTMAS 2006 THE NATIONAL HERALD, DECEMBER 23, 2006 and fill their hearts and minds with The National Herald peace.
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Trofima-Pota2009.Pdf
n • GRAPHIC DESIGN • PACKAGING DESIGN • WEB DESIGN • MULTIMEDIA DESIGΝ • COMMUNICATIONS ΕΦΕΣΟΥ 4, 17121 ΝΕΑ ΣΜΥΡΝΗ T : 210 9324440 F : 210 9324473 E : [email protected] W: tangram.gr • Επίβλεψη και τήρηση βιβλίων όλων των κατηγοριών • Μηχανοργάνωση Λογιστηρίων • Σύµβουλοι • Χρηµατοοικονοµικές Μελέτες • Φοροτεχνικές Εφαρµογές • Νοµική Υποστήριξη: Άννα Μπούντα & Συνεργάτες Υπεύθυνος ανάλυσης: Πάρης Μήτσου Φιλολάου 188Α 11634 Αθήνα. Τηλ.: 210 7561605 - 210 7561430 Fax: 210 7511092 www.diktio.com.gr e-mail:[email protected] ΧΑΙΡΕΤΙΣΤΗΡΙΑ ΜΗΝΥΜΑΤΑ GREETING MESSAGES Η ιστορία του κλάδου δείχνει ότι η οργανωµένη βιοµηχανία τροφίµων αντα- ποκρίνεται στις προκλήσεις των καιρών, επενδύοντας σε σύγχρονες γραµµές παραγωγής, σε ποιότητα, σε καινοτόµα προϊόντα και, µέσα σε πλαίσιο ισχυρού ανταγωνισµού, δηµιουργώντας ανάπτυξη και θέσεις εργασίας. Σήµερα, έχουµε το ανώτατο επίπεδο διατροφικής ασφάλειας που υπήρξε ποτέ στον πλανήτη µας κι αυτό οφείλεται στο γεγονός ότι η δουλειά που γίνεται στη βιοµηχανία τροφίµων διεθνώς, είναι τεράστια και άρτια από επιστηµονικής πλευράς. Παρά ταύτα, ο κλάδος αντιµετωπίζει σηµαντικές προκλήσεις και άλλης µορφής που πηγάζουν κυρίως από τις συνεχώς αυξανόµενες απαιτήσεις των καταναλω- τών σε ό,τι αφορά στη διατροφική αξία, στην ασφάλεια και στις περιβαλλοντικές των τροφίµων. Η βιοµηχανία τροφίµων, όµως, είναι αυτή που έχει το µεγαλύτερο συµφέρον να προστατέψει και να ενηµερώσει τον καταναλωτή. Κι αυτό ακριβώς κάνει, αναλαµβάνοντας µάλιστα ηγετικό ρόλο στην προσπάθεια αυτή. Η υπεύθυνη ανταπόκρισή της σ’ αυτές τις ολοένα αυξανόµενες απαιτήσεις, υποχρε- ώνει τον κλάδο να προχωρήσει σε πρόσθετες επενδύσεις σε έρευνα, καθώς και στην υιοθέτηση πρόσθετων διαδικασιών ελέγχων. Τον υποχρεώνει να βελτιώνει σταθερά την ποιότητα της πληροφόρησης που δίνει στους καταναλωτές –από τις πληροφορίες στις συσκευασίες µέχρι την αλήθεια στις διαφηµίσεις.
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Price List 22 Jul 20
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The Holy Trinity Herald the Monthly Newsletter of Holy Trinity Greek Orthodox Church Roanoke, Virginia
THE HOLY TRINITY HERALD THE MONTHLY NEWSLETTER OF HOLY TRINITY GREEK ORTHODOX CHURCH ROANOKE, VIRGINIA VOL. 9, ISSUE 8 SEPTEMBER 2011 What a paradoxical miracle! Today the Cross of the Lord comes out, and the faithful receive it with longing, and they obtain healings of soul and body and of every infirmity. Let us kiss it with joy and with fear: with fear, for we are unworthy because of sin; and with joy, because of the salvation, which Christ the Lord grants us, since He was nailed to the Cross, and He has great mercy. Praises and Doxastikon of the Elevation of the Holy Cross Dear Brothers and Sisters in Christ, These words above, from the hymns that we sing at Orthros on the Feast of the Elevation of the Venerable and Life-Giving Cross, reveal the miracle of Gods saving grace and the meaning of the Symbol of Victory that we see in the Cross of Christ. But, what a paradox it is, that we can look upon the Cross, the wood upon which Christ died for our sins, and see an object of veneration. We venerate the cross, not because of death, but because of life. We venerate it because it is "life-giving" and because His death on the Cross was both voluntary and victorious. Jesus suffered voluntarily for our sins. That was God's plan: "God so loved the world that He gave His only-begotten Son." Jesus Himself tells Nicodemus: "so must the Son of Man be lifted up. That whoever believes in Him shall have eternal life." The kontakion that we sing shows us His voluntary ascent upon the Cross: "Christ God, who freely let Yourself be raised upon the Cross." So we venerate the Cross because of the voluntary gift of redeeming love that God gives to us.
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U.S. Clergy Among Highest Paid Worldwide Community Reacts to Olympic's Uncertain Future Israel Recognizes Patriarch Theofilos
O C V ΓΡΑΦΕΙ ΤΗΝ ΙΣΤΟΡΙΑ Bringing the news ΤΟΥ ΕΛΛΗΝΙΣΜΟΥ to generations of ΑΠΟ ΤΟ 1915 The National Herald Greek Americans A WEEKLY GREEK AMERICAN PUBLICATION c v www.thenationalherald.com VOL. 11, ISSUE 532 December 22, 2007 $1.00 GREECE: 1.75 EURO Woman, 37, U.S. Clergy Needs 235K Among for Breast Highest Paid Cancer Fight Worldwide Greek American Looks Some Priests Salaries for Christmas Miracle Inconsistent with to Raise Enough Money Compensation Plan By Dimitri Soultogiannis By Theodore Kalmoukos Special to the National Herald Special to the National Herald NEW YORK – The Greek American BOSTON – One of the most basic community in San Francisco, CA is issues that Greek Orthodox parish- desperately trying to help Evanthia es are faced with on a daily basis Pappas, 37, a breast cancer patient throughout the Greek Orthodox who needs to raise $235,000 in or- Archdiocese of America is the der to be treated at the University of salaries of the priests. It is common Texas’ famed M.D. Anderson Cancer knowledge, however, that the Center in Houston. Ms. Pappas has Greek Orthodox clergy in the U.S. stage 4 inflammatory breast cancer, are among the highest paid of all an aggressive and insidious disease the other Orthodox jurisdictions, that spreads quickly and is often dif- including the entire Orthodox ficult to detect, but a clinical trial Church in the world and also those has given her new hope and she is in Greece. hoping to raise the money with the An average salary in Greece for help of the Greek American commu- TNH/COSTAS BEJ priests who have a Theology diplo- nity and a Christmas miracle mixed Christmas Play ma from the Theological Schools of in.
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I Dolci Natalizi Più Famosi Al Mondo
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Merry Christmas Christmas Eve Menu Sunday, 24Th December 2017
Merry Christmas Christmas Eve Menu Sunday, 24th December 2017 SALADS Green salad hearts with smoked salmon and pomegranate Waldorf salad with sour apple and raisins Potato salad with carrots, celery, capers, spring onions and Cretan extra virgin olive oil French salad with rocket leaves and iceberg Pasta trilogy with sun dried tomato, smoked cheese and rocket pesto Green salad with fresh vegetables, artichokes, Gruyere cheese from Elassona and light citrus dressing Caesar salad with tender turkey fillets and Parmesan flakes Chick pea salad with aromatic herbs and mustard dressing Traditional Greek salad Spinach with rocket leaves, pear, apple, pomegranate, soft cheese “Anthotiro” and balsamic – honey dressing COLD APPETIZERS Pork meat stuffed with plums Presentation of Greek and International cheeses SOUP Chestnut crème soup HOT DISHES Linguine with sea food, basil and “Tsipouro” from Tirnavos Penne tricolor with Kalambaka mushrooms and truffle aroma Chicken aromatized with thyme, white wine sauce Pork medallion with apple sauce, aromatized with chives Beef in tomato sauce with “Kritharoto” pasta Lamb in baking paper with mini potatoes from Kallipefki, carrots and celery Grilled vegetables with basil pesto Rice with leek, Ρύζι με πράσο, pine cones and raisins Roast potatoes with sun dried tomato and aromatic herbs CARVING STATION Traditional turkey stuffed with chestnuts and raisins Served with orange, gravy and white wine sauce DESSERTS Fresh seasonal fruits Panna Cotta with Greek spoon sweet Variety of traditional sweets “Ekmek Kantaifi”
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Daniel Son Wine & Cocktail List Oct 2020
SMALL PLATES Yemistes elies fried green olives filled w kefalograviera cheese & romesco sauce (ve) 9.00 Prawns kataifi w burnt orange & lime dipping sauce 22.00 Filo wrapped fetta w pomegranate chilli marmalade, red onion, mint & crushed walnut (ve) 18.50 Saganaki pan fried w wild Iranian fig puree (ve) 15.00 Calamari fried Syrian style spiced w muhumara & zhoug 18.50 Arancini mixed mushroom, soujouk w muhumara & sumac aioli 15.00 Moussaka individual baked (potato, eggplant, zucchini, lamb ragu & bechamel) 18.50 Lamb soutzoukakia in tomato Napoli w fetta crust & fresh herbs 16.50 Octopus South Australian chargrilled w lemon olive oil & oregano (gf) 24.00 Zucchini & fetta fritters w sirrachia aioli & tzatziki 15.50 Middle eastern spiced pork belly w pomegranate & apple balsamic glaze 19.50 Scallops seared w tarama, salmon pearls garnished w fried sweet potato crisp 22.00 Haloumi caramelised w soujouk & fig puree 18.50 Dolmathes (vine leaves filled w rice, herbs, poached in a lightly spiced tomato broth) (vg/gf) 14.50 Pastitsio croquettes w Napoli, & graviera cheese 15.50 Chargrilled red peppers w garlic, oregano & olive oil (vg/gf) 15.00 DIPS 9.5 Individually or Trio of Dip 25.00 Tzatziki (ve), yogurt, cucumber and garlic Babaganoush, smokey eggplant & garlic (ve) Tirokafteri, chargrilled red peppers, chilli, yogurt & fetta (ve) Taramosalata, caviar Hummus (vg), chickpeas, cumin, garlic, tahini BIG PLATES Slow roasted Greek lamb shoulder w smashed lemon & herb baby potatoes 32.50 Paella, prawns, scallops, soujouk, chicken, calamari, mussels
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Merry Christmas
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Food Flavors Αρώματα Τροφίμων Arome Alimentare
EVAROM® Food Flavors Αρώματα Τροφίμων Arome Alimentare 30 YEAR ANNIVERSARY ΕΠΕΤΕΙΟΣ 30 ΕΤΩΝ 05/2019 ANIVERSARE 30 DE ANI BIOTREK S.A.C.I. For 30 years now, BIOTREK S.A.C.I. produces food grade flavors for the food, pharma and feed industries. We have a wide range of products of natural and nature identical flavors in liquid and powder form which we export to many countries in Europe, the Near East and Africa. We are able to create special, unique flavors for your product both economically and flexibility regarding quantities. Furthermore, our many years of experience when combined with quality raw materials and our competitive prices make it possible to offer you exquisite flavors that will add value to your product. ΒΙΟΤΡΕΚ Α.Β.Ε.Ε. Εδώ και 30 χρόνια, η ΒΙΟΤΡΕΚ ΑΒΕΕ παράγει βρώσιμα αρώματα για τις βιομηχανίες τροφίμων, φαρμάκων και ζωοτροφών. Διαθέτουμε μεγάλη ποικιλία σε φυσικά και ομοιοφυσικά αρώματα σε σκόνη και σε υγρή μορφή τα οποία εξάγουμε σε πολλές χώρες στην Ευρώπη, στη Μέση Ανατολή και στην Αφρική. Έχουμε τη δυνατότητα να δημιουργήσουμε ειδικά, μοναδικά αρώματα για το προϊόν σας, οικονομικά και με ευελιξία στις ποσότητες. Επιπλέον η πολύχρονη εμπειρία μας σε συνδυασμό με άριστα υλικά και ανταγωνιστικές τιμές μάς δίνουν τη δυνατότητα να δημιουργήσουμε υπέροχες γεύσεις που θα προσθέσουν αξία στο προϊόν σας. BIOTREK S.A.C.I. De 30 de ani BIOTREK S.A. produce arome pentru industria alimentara, farmaceutica si zootehnica. Dispunem de o gama larga de arome naturale si identic naturale sub forma lichida sau de pudra pe care le exportam in multe tari din Europa, Orientul Mijlociu si Africa.
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