DOCSLIB.ORG

Meze Platter for Two (Veg) 34 Hummus, Tzatziki, Dolma, Falafel, Tahini, Spanakopita, Feta Cheese, and Greek Olives

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Meze Platter for Two (Veg) 34 Hummus, Tzatziki, Dolma, Falafel, Tahini, Spanakopita, Feta Cheese, and Greek Olives MEZÉ’S Add fresh vegetable slices 3 HUMMUS (GF,VEG) 8 CALAMARI 11 Garbanzo beans, sesame paste (tahini), garlic, and Lightly breaded and golden fried squid with spicy lemon juice. Served with warm pita tzatziki CILANTRO JALAPENO HUMMUS (GF, VEG) 8 LAMB CHOPS (GF) 14 Served with warm pita Grilled lamb chops f inished with latho lemono TOMATO BASIL HUMMUS (GF, VEG) 8 SOUVLAKIA (Greek Kabob) (GF) Hummus Contest winner. Served with warm pita CHICKEN 11 / FILET 13 Mini skewers of protein served with tzatziki and FIERY FETA (GF, VEG) 8 pita Feta cheese, roasted red pepper, and garlic. Served with warm pita FIERY FETA MAC’ N CHEESE (VEG) 11 Penne pasta, kasseri, cheddar, f irey feta, and pita BABA GHANOUSH (GF, VEG) 8 crumbs (add bacon 1) Grilled eggplant, tahini, garlic, and lemon juice. Served with warm pita SPANAKOPITA (VEG) 11 Puff pastry f illed with fresh spinach, leeks, TZATZIKI (GF, VEG) 8 feta cheese, mint, dill, and served with tzatziki Greek yogurt, cucumber, garlic, dill, and mint. Served with warm pita DOLMATHES (GF) 14 Grape leaves stuffed with ground sirloin, rice, mint, FETA & OLIVES (GF, VEG) 10 dill, with avgolemono sauce Rousas feta cheese and assorted Greek olives GARLIC MASHED POTATOES (GF, VEG) 7 DOLMA (GF, VEG) 11 Roasted garlic and mizithra cheese Rice, green onion, parsley, dill, garlic mixed and wrapped in grape leaves POTATOES LEMONATO (GF) 7 Fried potatoes tossed in lemon juice and fresh herbs FALAFEL (GF, VEG) 9 Chickpea croquet, served with tahini and pita MEZE FRIES (VEG) 9 Hand cut and tossed in garlic, fresh parsley, topped SAGANAKI (VEG) 16 with feta cheese Pan seared kasseri cheese, flambéed in Metaxa brandy GREEK QUESADILLA (VEG) 9 Pita bread, feta, kasseri, cheddar, bell peppers, SHRIMP & OUZO SAGANAKI (GF) 19 onion, and tomato. (add chicken or gyro 2 / f ilet or Jumbo shrimp pan seared with garlic, tomato, green shrimp 4) onion, feta cheese, flambéed in ouzo tableside, served with pita GYRO 12 Slow roasted and marinated beef & lamb with OCTAPODI SKARAS (GF) 18 pita on the side. Topped with onions, tomatoes and Char grilled octopus, latho lemono tzatziki MEATBALLS (GF) 10 GREEK TACOS (GF) 9 Seasoned ground beef and lamb mixed with feta (choose 2: chicken, steak, falafel, lamb, gyro) cheese, garlic, onion, and mint, and a roasted red Pico de Greco, spicy tzatziki, cheese, corn tortilla pepper tomato sauce. Topped with Mizithra cheese (add Grecamole 1) MEZE PLATTER FOR TWO (VEG) 34 HUMMUS, TZATZIKI, DOLMA, FALAFEL, TAHINI, SPANAKOPITA, FETA CHEESE, AND GREEK OLIVES. SERVED WITH PITA BREAD Not all ingredients are listed; please notify us of any allergies PHONE 619.550.1600 | GASLAMPMEZE.COM | 345 6TH AVE, SAN DIEGO, CA, 92101 SOUPA / SALATA AVGOLEMONO SOUP (GF) 7.5 Egg, lemon, carrot, rice, chicken THE GREDGE (GF) 10 Hearts of romaine, grilled Roma tomato, chopped SOUPOF THE DAY 7.5 bacon, with a yogurt feta dressing WATERMELON FETA SALAD GREEK SALAD (GF, VEG)) 7 (GF, VEG) 12 (ENTRÉE PORTION 11.5 Watermelon, spring mix, grilled asparagus feta, Romaine lettuce, Roma tomato, red onion, cucumber, balsamic reduction, Greek honey, candied walnuts, olives, feta cheese, vinaigrette EVOO GRILLED ASPARAGUS SALAD VILLAGE (GF, VEG) 12 (GF, VEG) 12 Roma tomato, cucumber, bell pepper, red onion, feta (ENTRÉE PORTION 17) cheese, capers, EVOO Mixed greens, grilled asparagus, gorgonzola cheese, fresh fruit, walnuts, with a strawberry-f ig GRILLED MANOURI & BEET SALAD (GF, VEG) 12 balsamic dressing Imported grilled manouri cheese, chilled beet, toasted pine nuts, bell pepper, Greek honey, EVOO ENTREES CHICKEN SOUVLAKI (Greek Kabob) (GF) 24 PASTA LAHANO (VEG) 21 Marinated and grilled chicken, rice pilaf, Penne, garlic, shallots, spinach, cherry tomatoes, sautéed vegetables mushrooms, gorgonzola and pine nuts (ask server for protein) COMBO SOUVLAKI (GF) 38 SHRIMP & OUZO FETTUCCINI Our signature Souvlaki! Enjoy a taste of signature 29 chicken, f ilet mignon, shrimp and a lamb chop! Jumbo shrimp pan seared with garlic, tomato, green Marinated and grilled served with rice pilaf, onion, feta cheese, manouri cheese, and cream sauteed vegetables, and tzatziki FALAFEL PLATE (GF, VEG) 21 SEAFOOD SOUVLAKI (GF) 32 Chickpea croquets, mixed greens, tomato, red Grilled salmon, shrimp, and octopus served with onion, tahini, pickled turnips, hummus, and pita latho lemono, rice pilaf and sautéed vegetables bread SOLOMOS FILET MIGNON SOUVLAKI (GF) 32 (GF) 27 Marinated and grilled f ilet served with rice pilaf, Spinach and feta stuffed salmon f ilet, served with sautéed vegetables, and tzatziki rice pilaf, grilled asparagus, and butter, lemon caper sauce LAMB CHOPS (GF) 38 LAMB SHANK Char-grilled lamb chops in a latho lemono sauce 28 served with lemon potatoes and sautéed vegetables Braised in a red wine, fresh tomato sauce with hints of cinnamon and black pepper. Served with roasted GYRO PLATE 24 garlic mashed potatoes and grilled asparagus, Slow roasted and marinated beef & lamb, served topped with feta with sautéed vegetable, rice pilaf, tzatziki and pita MEZE BURGER bread 18 Seasoned ground beef and lamb mixed with feta MOUSSAKA 24 cheese, garlic, onion and mint, sautéed onions, Traditional eggplant casserole. Layers of eggplant, mushrooms, Swiss cheese, f iery feta, and garlic potato, seasoned ground sirloin, and f inished with aioli. Served with Mezé fries or Greek salad béchamel cream sauce Not all ingredients are listed; please notify us of any allergies PHONE 619.550.1600 | GASLAMPMEZE.COM | 345 6TH AVE, SAN DIEGO, CA, 92101.
Load more

Recommended publications
  • Proceedings NCAFST
    UGC sponsored and DBT funded National Conference on Advances in Food Science and Technology (NCAFST’2016) 16-17 March, 2016 Edited and Compiled by : Ms. Para Dholakia Ms. Saumya Chaturvedi Ms. Chaynika Verma Ms. Vandana Department of Food Technology Shaheed Rajguru College of Applied Sciences for Women University of Delhi Printed & Published by : Cherub Digimax B-1191, G. D. Colony Mayur Vihar Phase-3 Delhi - 110096 © Shaheed Rajguru College of Applied Sciences for Women, Delhi Edition : 2016 Every possilbe effort has been made to ensure that the information in this book is accurate. The publisher and author cannot accept responsibility for any errors or omissions however caused. No responsibility for loss/damage caused to any person as a result of the material in this publication can be accepted by the editor, publisher or the author. SRCASW, Delhi Foreword by Patron It is a matter of great pride and honour that Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women is hosting the UGC and DBT sponsored “National Conference on Advances in Food Science and Technology” on 16th and 17th March, 2016. The aim of this conference is to develop and motivate students towards research and innovation and provide a platform for faculty members of various institutions to exchange their expertise and ideas. This conference is a high profile event attracting students of undergraduate and postgraduate level, research scholars, academicians and industry professionals from all over the country. Such conferences play an important role in apprising the students of the latest developments in their discipline. The papers contributed for the conference are from the vast field of Food Science and Technology including emerging food processing technologies, food safety, nutrition, functional foods, gluten free bakery products, novel product development, designer foods and food packaging.
    [Show full text]
  • •• MENU 23 SEPTEMBER 2016.Indd
    Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber
    [Show full text]
  • MOTEK. MENU V30 for Online
    MOTEK SMALL PLATES & MEZZES BURGERS MIXED PICKLES ARAYES BURGER (KOSHER) turmeric pickled cauliflower, fresno peppers, red onion, Lebanese grilled beef stuffed pita (kosher grass-fed beef), choice of fries shipka peppers, Israeli cucumbers, carrots and jalapeños (gf, v) or Israeli salad, served with s’chug, tahini, and pickles LABNEH WITH ZAATAR VEGGIE ARAYES BURGER homemade strained yogurt, zaatar, olive oil, pita (gf without pita) Lebanese grilled ‘impossible’ meat stuffed pita, choice of fries EGGPLANT SALAD or Israeli salad, served with s’chug, tahini, pickles (v) roasted eggplant, tahini (gf, v) SANDWICHES & PLATES ISRAELI SALAD *substitute bread for whole wheat or gluten free wrap* cherry tomatoes, cucumber, parsley, scallions, olive oil, lemon (gf, v) make it large JERUSALEM GRILLED CHEESE MOTEK COLE SLAW swiss cheese, oven roasted tomato, olives, shifka aioli cabbage, parsley, tahini, lemon, salt AVOCADO TOAST MOTEK SAMPLER PLATE mashed avocado, ja’ala seeds, turmeric cauliflower fresno peppers, multigrain sourdough ADD smoked salmon 5, hummus, labneh, eggplant salad, Israeli salad, pita ADD hard boiled or fried egg 2 CRISPY CAULIFLOWER cauliflower, harissa honey glaze, fresh mint CHICKEN CAESAR TAHINI WRAP* grilled chicken, baby greens, oven roasted tomatoes, pita croutons, SHAKSHUKA spicy tomato sauce, baked egg, zaatar, feta, multigrain toast (gf parmesan (gf available) without toast) ADD + challah bread SALMON CAESAR TAHINI WRAP* MALAWACH YEMENITE PANCAKE grilled salmon, baby greens, oven roasted tomatoes, pita croutons, grated
    [Show full text]
  • Small Meze Flour & Wild Yeast Wood Fire & Charcoal
    SMALL MEZE FLOUR & WILD YEAST Yemenite butter bread, goat’s curd, zhug chili for 2 16 E Roast capsicum, goat’s curd, chili oil, mint 15 Sliverbeet & feta börek fingers, heirloom tomato, organic egg 18 A Zucchini flowers, kashkaval baba ganoush, pistachio, caper aioli 18 T Wood fired Zaatar flat bread 6 Old school hummus, braised chickpeas, jackfruit 18 Sesame falafel, tahini, amba pickles 14 ON THE SIDE Chili haloumi savoury doughnuts, pomegranate, chili jam 16 Charred Broccolini, smoky feta, crispy shallot 14 Cos lettuce, zā’atar almonds, goats cheese dressings 16 Crunchy fermented seasonal veg, nana, cultured cream dip 14 ‘Batta harra’ crispy chili potatoes, coriander, toum 14 Zucchini baba, pistachio, charcoal squash 16 Heirloom tomato, pickled eggplant, labneh 17 Whipped feta, spiced beetroot, dill 15 Halloumi, pomegranate, nuts, honey 17 FEED ME let us look after you 59pp MIDDLE EASTERN DUMPLINGS Add matched wines by Chaffey Bros’ 45pp Pumpkin dumplings, shish barak style, burnt chili butter 23 Lentil & mushroom manti dumplings, black garlic, kashkaval jus 24 Jackfruit, leek & thyme dumplings, whipped potato crem, charred corn 24 THIRSTY? QLD GOVERNMENT In our continued commitment WOOD FIRE & CHARCOAL COVID-19 TRACKING to sustainability, ZA ZA TA Please Scan the QR code and fill chooses to filter, chill and in all information in accordance carbonate our water by Eggplant h’raime, tomato gazpacho, tahini, autumn greens 23 with the QLD Government a premium filtered tap Covid-19 Tracing policy system. Still water is served Cauliflower shawarma, labneh, pickled fennel, pear 25 complimentary or enjoy Spiced antipasti, grilled halloumi, wild rocket 19 HOUSE COCKTAILS G & T MENU 14 EACH HOTEL TEL AVIV ..........................
    [Show full text]
  • Ema Parties & Events 10.17
    PARTIES & SPECIAL EVENTS 74 W ILLINOIS ST, CHICAGO, IL (312) 527-5586 EMACHICAGO.COM WELCOME Ema is a Mediterranean restaurant showcasing Chef CJ Jacobson’s lighter California style of cooking. At the core of the menu are spreads, dips and mezze, Mediterranean small plates. Signature dishes include Spicy Hummus, House-Made Stracciatella, Grilled Octopus, and Kefta Kebabs. The open and inviting dining room features reclaimed wood, rustic white brick and an indoor ivy terrace with operable windows. The dining room accommodates groups up to 150 guests and may be custom configured for your next family-style dinner, business lunch or cocktail reception event. CONTACTS KRISTA ROMINGER sales and catering manager 312.254.6486 [email protected] ELSA JEROUSEK sales and catering manager 312.485.5778 [email protected] 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM FLOOR MAP OUTDOOR SEATING OUTDOOR SEATING AREA SEATED RECEPTION AREA SEATED RECEPTION A 16 20 D 25 35 B 52 75 E X 40 C 58 100 F 22 35 74 W ILLINOIS ST, CHICAGO, IL • (312) 527-5586 • EMACHICAGO.COM PASSED APPETIZERS MEZZE priced by the dozen GREEN FALAFEL avocado tzatziki, garlic tahini, dhania spice - $30 CRISPY POTATOES mizithra, rosemary, scallion crema - $28 HOUSE-MADE STRACCIATELLA mighty vine tomatoes, croutons, shallots, sherry vinegar, basil - $32 PAN-ROASTED ROMANESQUE CAULIFLOWER house yogurt, local honey - $30 SEAFOOD priced by the dozen SEASONAL CRUDO ask about our seasonal offerings - $38 GRILLED OCTOPUS fried kale, fingerlings, preserved lemon vinaigrette
    [Show full text]
  • Vegetarian Meze Lunch
    vegetarian meze lunch the menu hummus with olive oil and za'atar carrot chips tabbouleh feta mint wraps extra za’atar grocery list Pantry 2 15.5 ounce cans of chickpeas Tahini Extra virgin olive oil Za'atar, or your favorite spice or dried herb Fine bulgur (#1) Produce 2 cloves garlic from 1 head 5 large lemons About 5 carrots (or a bag of baby carrots) 4 plum tomatoes 2 bunches parsley 1 bunch green onions 1 bunch mint optional: 1 small pomegranate Dairy 8 to 12 ounces feta cheese to do list ● Wash and dry the mint ● Make the hummus ● Make the tabbouleh (add pomegranate seeds if you bought them) ● Slice the feta into chunks ● Slice carrots on the bias (or use baby carrots) ● Pack everything away. Top the hummus with olive oil and za’atar, or another herb or spice, and pack a little extra za'atar on the side. recipes zesty lemon hummus 1 or 2 medium cloves of garlic (go easy on the garlic!) 2 15.5 ounce cans chickpeas, rinsed and drained 1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) 1/2 cup tahini Salt to taste Extra virgin olive oil for drizzling Spices or herbs for topping (for instance, sumac, za'atar, paprika, cayenne pepper) ​ ​ ​ ​ ​ ​ For serving: pita bread (either store-bought or homemade), or whatever else you'd like to use for ​ ​ ​ dipping (carrots, cucumbers, etc.) ● Chop or mash the garlic clove in a food processor or mortar and pestle. ● Add the chickpeas and grind them until they look like a gritty paste.
    [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]
  • Allergens Marked in Red;
    updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette
    [Show full text]
  • Dinner Bottomless Menu
    AN U C K Dinner Bottomless Menu YO RIN L D AL & 9 D I P S Bottomless Mediterranean small portions of food menu AT 9.9 ( S E R V E D W I T H O U R H O M E M A D E Plus House Vodka/Gin/Rum/Whiskey/Champagne/ E $4 B R E A D . ) House Wine/All House Beers/Coffee/Tea/Cold Beverages Atom (Gluten Free, Vegeterian, Very Spicy.) • 2 HOUR SEATING LIMIT PER SEATING G A R D E N Turkish strained yogurt sauteed garlic, herbs, • Entire table should participate shishito peppers,walnut and extra virgin olive oil.) • ABSOLUTELY NO TAKEOUT! Bruksel Lahana (Nut Free, Gluten Free, • We keep our rights to limit your alcoholic beverage Vegetarian.) Muhammara (Dairy Free, Vegan.) order. Fried Brussels sprouts, garlic and yogurt mayo Roasted red pepper spread with walnut, olive oil, • No Shots, Neat or On the Rocks Everything is sauce. lemon juice and garlic. bottomless, but please order responsibly and avoid Humus (Nut Free, Gluten Free, Dairy Free, wasting food. Pancarli Kisir (Turkish Tabbouleh) (Nut Free, Vegan.) (No Substitute for Food or Drink) Dairy Free, Vegeterian.) Chickpeas and tahini paste seasoned with garlic and Bulgur wheat with beet, parsley, tomatoes, olive oil S O U P S cucumber, onion and lemon dressing. Babaganush (Nut Free, Gluten Free, Dairy Free, Mercimek Corbasi (Nut Free, Dairy Free, Quinoa Kofte (Vegeterian.) Vegan.) Vegan.) Pan fried Quinoa with parmesan cheese, walnut, Aromatic red lentil soup. parsley, dill, scallionserved with pomegranate Grilled eggplant, tahini paste seasoned with garlic vinegar and cacik sauces.
    [Show full text]
  • Menu 1 £30 Pp Hummus Blackened Aubergine
    All our menus are designed for sharing. MENU 1 MENU 2 £30 PP £40 PP HUMMUS HUMMUS pine nuts, crispy onion, smoked paprika oil V | N pine nuts, crispy onion, smoked paprika oil V | N BLACKENED AUBERGINE TARAMASALATA burnt tomato, almonds V | N grey mullet bottarga, spring onion BLACKENED AUBERGINE burnt tomato, almonds V | GF | N DOLMA sun-dried aubergine, sour cherry, garlic yoghurt V | N BOREK MANTI spinach, feta, walnut, mint V | N beef, oak smoked paprika sauce, garlic yoghurt N CRISPY SQUID BOREK chickpea flour, coriander mayo, lime spinach, feta, walnut, mint V | N CRISPY SQUID chickpea flour, coriander mayo, lime MACKEREL coal roasted beetroot borani, zhoug, chervil salad GF DELICA PUMPKIN BABY CHICKEN green tahini, hazelnut dukkah VG | N | GF charred corn, tahini sauce, za’atar GF BABY CHICKEN CELERIAC charred corn, tahini sauce, za’atar GF begendi, salted almonds, dates, urfa chilli V | N MACKEREL Coal roasted beetroot borani, zhoug, chervil salad GF SKIN ON FRIES rosemary salt VG GREEN FATTOUSH CHARRED BROCCOLI crispy pita, apples, raisins V | N anchovy aioli, chilli GF BATATA HARRA fried potato, coriander, lime VG RICE PUDDING spiced honey ice cream, candied almonds N BURMA BAKLAVA walnut, cinnamon syrup, clotted ice-cream N Discretionary service charge of 12.5% is added to your bill, which is distributed amongst our team. We cannot guarantee that our menu is allergen free. Please ask a member of our team for further allergen information. Our dishes may contain traces of nuts. V Vegetarian GF Gluten Free VG Vegan N Nuts All our menus are designed for sharing.
    [Show full text]
  • Menupro Newlunch
    Lunch Specials Lobster Gyro Chicken Sandwich Lettuce, tomato, onions and Tzatziki Kasseri cheese, Kalamata olive sauce on pita. 20 tapenade, tomatoes and arugula. 12 Spartan Pita Souvlaki (pork or chicken) Leg of lamb, bulgur, pine nuts, onions, Served with lettuce tomato and pita. 12 tomatoes and Tzatziki sauce. 12 Lamburger Loukaniko Sandwich Grilled seasoned ground lamb, goat Mild Greek sausage, onions, peppers, cheese, arugula, tomatoes and pickled Tyrokafteri and Kasseri cheese. 10 onions. 14 Salmon Burger Gyro (Beef or Chicken) Sliced cucumbers, lettuce, tomatoes, On pita with lettuce, tomatoes, onions and taramosalata. 9 and Tzatziki sauce. 10 The Spanakopitta Burger Spaghetti and Meat Sauce Sautéed spinach, leeks, scallions and Thick spaghetti, hint of cinnamon and Dodoni Feta. 10 Kefalograviera cheese. 12 Grilled Vegetable Gyro Makaronia Spetsofai On pita with zucchini, squash, red Thick spaghetti, Greek sausage, peppers onions, red peppers, green peppers, onions tomatoes and Kefalograviera melted Kasseri cheese and Tzatziki cheese. 14 sauce. 9 Athenian Omelet Goat cheese, tomatoes and fries 9 Salads Horiatiki Prasini V - GF - The village salad - ripe V - GF - Romaine lettuce, tomatoes, tomatoes, onions, cucumbers, peppers, onions, cucumbers, peppers, kalamata kalamata olives, Feta cheese, wild olives, Feta cheese, wild Greek Greek oregano and extra virgin olive oregano, red wine vinegar and olive oil. oil. 12 12 Calamari (Fried or Grilled) Goat Cheese Mixed greens, grilled Haloumi cheese, V - GF - Mixed greens, tomatoes, figs, roasted red peppers, red onions, fennel, toasted almonds, red onions and wild Greek oregano and extra virgin pomegranate vinaigrette. 12 olive oil tomato vinaigrette. 16 Manouri Cheese Bulgur Wheat GF - Grapes, strawberries, Revithia, tomatoes, red onions, pine blackberries, sunflower seeds, romaine nuts, red peppers, cucumbers, raisins, lettuce and Greek yogurt honey arugula, Feta cheese and lemon garlic dressing.
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]