A3 the M KITCHEN MENU GROUP JAN2020.Indd

Total Page：16

File Type：pdf, Size：1020Kb

A3 the M KITCHEN MENU GROUP JAN2020.Indd

mains ALL MAINS SERVED WITH SALAD AND ON A STRIP OF TORTILLA CHICKEN SHISH CHICKEN KOFTE* CHICKEN THIGHS* Marinated large cubes of chargrilled Hand made chicken mince favoured Chargrilled tender boneless chicken thighs chicken breast with herbs & peppers THE M KITCHEN LAMB BURGER CHICKEN WINGS DONER Lamb burger with with cheese & an Large juicy chicken wings House prepared lamb doner cooked onion ring served with salad or chips on an upright rotisserie GROUP MENU - OPTION 1 LAMB KOFTE* VEGETABLE KEBAB* Hand made lamb mince flfavoured with LAMB RIBS* Skewed Aubergine, peppers, onions, 8+ PEOPLE / 3 COURSES - £28PP herbs & peppers Tender lamb ribs mushrooms & tomatos cold dips signature dishes ALL MAINS SERVED WITH SALAD AND ON A STRIP OF TORTILLA CACIK HUMMUS Fresh yogurt, finely chopped Finely blended chick peas, tahini, cucumber and dill, crushed mixed with fresh garlic and lemon LAMB SHISH LAMB CHOPS* KING PRAWN KEBAB* (£5 SURCHARGE) fresh mint and garlic, a very juice, topped with olive oil & Large chargrilled cubes of tender Best end cut tender lamb chops served The finest chargrilled king prawns refreshing dip a pinch of chilli prime lamb on the bone COMBO (£5 SURCHARGE) TARAMASALATA EZME SALATA CHARGRILLED SEA BASS* ISKENDER Our two most popular dishes chicken and Cod roe mixed with fresh lemon Chopped fresh tomatoes, Two fillets of fresh sea bass marinated Lamb doner served in hot tomato sauce, lamb shish served together juice, vinegar and extra virgin peppers, onion, garlics, parsley in oil and herbs yoghurt, burnt butter & croutons olive oil. Ideal for dipping and mixed herbs NUT SALAD Bulgur wheat salad with vegetables and mixed nuts sides CHIPS - £3.5 BABY POTATOES - £4 GROUP MENU - OPTION 2 SWEET POTATO FRIES - £4 MAC & CHEESE - £4 hot dips RICE - £3.5 MIXED VEGETABLES - £4 8+ PEOPLE - £22PP / COLD PLATTER / SPECIAL PLATTER SPICY BULGUR - £3.5 YOGHURT - £3 ONION RINGS - £4 SIDE SALAD - £3 CALAMARI PANKO PRAWNS BETWEEN EVERY 4 PEOPLE Crispy calamari rings served with Panko crumb coated prawns tartar sauce served with sweet chilli sauce HALLOUMI & HONEY SIGARA BOREGI COLD PLATTER Sliced halloumi grilled and dressed Turkish cigar shaped pastry made Cacik, hummus, taramasalata, ezme salata & nut salad with sweet honey with feta cheese and phyllo dough 020 8303 9918 SUCUK GARLIC CHEESY MUSHROOMS SPECIAL PLATTER Spicy beef sausage Grilled mushrooms cooked in garlic Chicken shish, lamb shish, lamb kofte, chicken kofte, lamb www.themkitchen.co.uk butter & cheese chops, lamb ribs & doner server with rice, bulgur and salad FALAFEL [email protected] Mashed chickpeas, broadbeans LIVER & ONIONS and fresh vegetable fritta Pan fried liver *THESE MEALS CAN BE MADE AS GLUTEN FREE SIMPLY ASK FOR NO TORTILLA FOOD ALLERGY NOTICE: PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS, FISH & SHELLFISH. IF YOU HAVE ANY ALLERGIES PLEASE ASK YOUR SERVER FOR OUR FULL ALLERGY LIST..

Copy Link

Recommended publications

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]
Taramasalata and Babaganoush by Dariush Lolaiy
TARAMASALATA AND BABAGANOUSH BY DARIUSH LOLAIY BABAGANOUSH INGREDIENTS: Three large ripe eggplants 1/4 t salt 100ml olive oil handful chopped parsley Juice of 1/2 a lemon 2 Tbsp. tahini 4 pita breads METHOD: Using a hot element or BBQ grill, cook the whole eggplants until the skin is burned and crispy. Turn as the skin begins crackle and burn while cooking. When the flesh has become soft, cut the eggplants in half lengthways and spread them open, watch your fingers with the hot steam. Scrape out the flesh, discard the skins then chop the flesh roughly on a chopping board, sprinkle with salt and drizzle a small amount of olive oil, pop the parsley on top and roughly chop to mix it with the eggplant, as you chop squeeze in the lemon juice. Transfer from the chopping board into a mixing bowl and add the tahini and while mixing, drizzle in the remaining olive oil. To serve, chargrill the pita bread, slice it into quarters and serve with the warm babaganoush. 1 © Adrenalin Ltd. www.whanauliving.co.nz TARAMASALATA INGREDIENTS: 1/2 tin chickpeas, drained 1 Tbsp. olive oil 1/4 tsp. smoked paprika 1/4 tsp. salt 1/2 small garlic clove 1/4 white onion chopped 3 slices white bread, crusts removed cut into rough pieces 100g salted fish roe 40ml water 100ml vegetable oil squeeze of lemon juice Pinch of salt to season. METHOD: Drain and toss the chickpeas in olive oil, smoked paprika and salt, lay on an oven tray and roast in a 130° oven for one hour until they become dry.
[Show full text]
An Efficient Promotion for Ethnic Restaurants. In: EURAM 2016
Chatzopoulou E, Gorton M, Kuznesof S. Defining food authenticity: An efficient promotion for ethnic restaurants. In: EURAM 2016. 2016, Paris, France: European Academy of Management. Copyright: © 2016. This manuscript version is made available under the CC-BY-NC 4.0 license URL link to proceedings: http://2016.euramfullpaper.org/program/files/Euram16_Conference_Book.pdf Date deposited: 02/05/2017 This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License Newcastle University ePrints - eprint.ncl.ac.uk Defining food authenticity: An efficient promotion for ethnic restaurants Abstract Authenticity is not only a cornerstone of contemporary marketing, but also crucial in the development of brand identity, differentiation and positioning. To date, research has focussed on perceptions of authenticity in consumers’ patronage of businesses, brands, places and experiences. However, this research takes a “producer” perspective by examining the meaning and construction of authenticity by commercial enterprises, through a qualitative, interpretive examination of restaurants serving mainly Greek food in both the UK and Greece. Restaurateurs (n=11 in the UK and 8 in Greece) were theoretically sampled. Data from in- depth interviews was analysed according to constructivist grounded theory conventions. The results indicated that the core concept linking the restaurateurs was “hospitality”. This was variously achieved by hiring staff of the same ethnicity with the restaurant’s theme, developing a menu, sourcing ingredients and creating an ambiance that reflected the authenticity bias of the restaurateur, which was either indexically or existentially oriented. The strategic implications are discussed. Keywords Authenticity, identity, food, ethnic, restaurants, promotion. 1 Introduction The term authenticity derives from the ancient Greek word “αυθεντικός” meaning something trustworthy and original, not an imitation or imaginary (Cappannelli, 2004).
[Show full text]
Nomad Menu Folded Option
STAY A WHILE LONGER? 5 POINT CHEVALIER ROAD POINT CHEVALIER, AUCKLAND 1022 PLEASE ASK YOUR WAITRESS/WAITER ABOUT GFO AND DFO OPTIONS! PHONE: 09 815 9595 [email protected] www.nomadrestaurant.co.nz DESSERTS CHOCOLATE BROWNIE $15 Served with vanilla ice cream, freeze-dried white chocolate, and chocolate sauce. CRÈME BRULÉE $15 Vanilla flavoured brulée, with shortbread. ALMOND & ORANGE CAKE $15 With coconut sorbet ice cream, and freeze-dried raspberries. AFFAGATO $15 Vanilla ice cream, espresso and your choice of liqueur. FIG & BERRIES TRIFLE $15 With coffee and fig mousse, berry compote, whipped cream, and freeze-dried raspberries. All of us possess nomadic tendencies – we are travelers, HOT BEVERAGES each with our own lessons and experiences to share with one another. BLACK TEA $4.5 BLACK COFFEE $4 The offering is also a product of such sharing of Earl Grey Superior Short Espresso | Long Black | techniques and skills – while influenced by flavours of Organic English Macchiato | Piccolo the Mediterranean; the product is an international Breakfast fusion of passion and craft. Nomad is about more than GREEN TEA $4.5 WHITE COFFEE $4.5 just food, wine, cocktails, or hospitality – it is about a Japanese Green Sencha Flat White | Cappuccino | Chai Latte shared experience. $4.5 HERBAL TEA CHOCOLATEY $4.5 Pure Peppermint We welcome you all to Nomad and look forward to Hot Chocolate | Mocha Moroccan Mint hosting you and making your acquaintance! $6 FRUIT TEA $4.5 MORE CHOCOLATEY Ginger & Lemon Whittaker's Hot Chocolate Otago Summer Fruit PLEASE ASK YOUR WAITRESS/WAITER WELCOME NOMADS ABOUT GFO AND DFO OPTIONS! PLATTERS WOODFIRED PIZZAS MAINS GLUTEN FREE 12 INCH ONLY / ADD $3 DIPS AND GRITS $29 MARGHERITA $21/26 MARKET FISH OF THE DAY Falafel, labne, sarma, taramasalata, hummus, tomato mint salsa, with tomato, mozzarella, basil, and parmesan.
[Show full text]
Meze Havet Combos Mangal Appetizers
APPETIZERS OurHAVET signature meals, all cooked COMBOS over our open charcoal pit, served on a bed of lavas (Turkish flatbread). OLIVESv .............................................................................. £2.95 mixed green and black pitted olives, marinated in house INDIVIDUAL SHARING with a blend of chilli and garlic 1 CHOICE COMBO 4 CHOICE COMBO make 1 choice from any of our Mangal section make 4 choices from any of our Mangal section BEYAZ PEYNIRv ................................................................... £2.95 add any 1 side ........................................ £11.95 add any 2 sides ....................................... £34.95 salty white cheese made from sheep’s milk or add any 2 sides ................................. £14.95 or add any 3 sides ................................. £37.95 CUCUMBER AND CARROT STICKSv ................................. £2.95 2 CHOICE COMBO 5 CHOICE COMBO make 2 choices from any of our Mangal section make 5 choices from any of our Mangal section BREADv .................................................................................... 95p add any 1 side ........................................ £18.95 add any 2 sides ....................................... £41.95 house bread or lavas or add any 2 sides ................................. £22.45 ................................................... or add any 3 sides ................................. £44.95 FreshMANGAL prime meats are sourced daily and prepared in house by our trained team of butchers to ensure you get the highest quality
[Show full text]
Menu Accompanied by Rice Pilaf, Roast Potatoes and Veggies
(Downtown Near Eckhardt) APPETIZERS SOUPS MEAT HOT PLATTER ....................................................$34.75 AVGOLOMONO .....................................................$6.95 THEO’S PLATTER FOR TWO ...............................$62.95 A platter of assorted hot appetizers featuring calamari, chicken The best known of all Greek soups. A light, slightly tart soup A delightful way to get to know Greek food or simply to keep livers, dolmathes, spinach pie, tiropita and chicken in phyllo. made with eggs, lemon, chicken and rice. from making a decision about any one dish, features a small YIGANTES ............................................................$8.95 FASOULATHA SOUP.............................................$6.95 Greek salad, Beef Souvlaki, Dolmathes, Spanakotiropita, Giant white beans, soaked overnight and baked with tomatoes, The traditional Greek hearty bean soup made with finely diced Moussaka, and Paithakia Skaras (lamb chops). onions, red wine vinegar, fresh dill and Okanagan honey. carrots, onions and celery. MOUSSAKA .......................................................$23.95 SPANAKOTIROPITA ............................................$10.75 A classic Greek entree and house favourite of Theo’s guests The famous Greek spinach pie made with paper-thin layers of since 1976. Alternate layers of sliced eggplant, zucchini, SALADS potatoes and ground beef are topped with a very light orange phyllo pastry. Inside, you’ll find a delicious blend of spinach, HORIATIKI ........................Small $10.95 / Large $13.95 fresh dill and feta cheese. flavoured béchamel sauce. One of Mary Theodosakis’ favourite A Greek village salad made with tomatoes, cucumbers, onions, TIROPITA ...........................................................$10.25 family recipes. green peppers, crumbled feta cheese and dressed with a light SOUVLAKI ....... Beef 18.95/Chicken 18.95/Lamb 26.95 Feta and parmesan cheese melted together inside a phyllo golden extra virgin olive oil and red wine vinegar.
[Show full text]
Collins Turkish Phrasebook and Dictionary Gem Edition
Copyright HarperCollins Publishers Westerhill Road Bishopbriggs Glasgow G64 2QT Fourth Edition 2016 © HarperCollins Publishers 1993, 2007, 2010, 2016 Source ISBN: 9780008135959 Ebook Edition © March 2016 ISBN: 9780008163518 Version: 2016-03-01 Collins® and Collins Gem® are registered trademarks of HarperCollins Publishers Limited www.collinsdictionary.com All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books. Entered words that we have reason to believe constitute trademarks have been designated as such. However, neither the presence nor absence of such designation should be regarded as affecting the legal status of any trademark. The contents of this publication are believed correct at the time of creation. Nevertheless the Publisher can accept no responsibility for errors or omissions, changes in the detail given or for any expense or loss thereby caused. HarperCollins does not warrant that any website mentioned in this title will be provided uninterrupted, that any website will be error free, that defects will be corrected, or that the website or the server that makes it available are free of viruses or bugs. For full terms and conditions please refer to the site terms provided on the website.
[Show full text]
Hidden Food Ingredients List
Hidden Food Ingredients List Checking ingredients in prepared foods is a necessary part of any elimination/rotation diet. It is easy to unknowingly consume a food as a hidden ingredient. Some of the most commonly avoided foods, what names they may go by on ingredient lists, and what food preparations they may be found in, are listed below: Egg Whole • Eggs may be found in commercially prepared baked goods, breads, baking mixes, pancake and waffle mixes, pastas, batter coatings, casseroles, dumplings, sauces, custards, dips, meatloafs, croquettes, sausages, meatballs, milk flavoring powders or protein drinks, puddings, ice creams, soups, meringues, marshmallow candy or filling, cream candy or filling, fondant candy or fillings, frostings, salad dressings, baking powder, egg-clarified beverages, foam-topped beverages. Any product made with Simplesse™ fat subsititute, eggnog, marzipan, mayonnaise, quiche, soufflé, mousse. An egg ingredient may be listed as albumin, ovalbumin, globulin, lecithin, albumen, silicopalbuminate, vitellin, conalbumin. Corn flour (starch) • Corn products are genetically modified and may contain foreign proteins unless labeled “non-GMO corn”. • Corn products are likely to be in cereals, syrups, jam/jelly, candy, soft drinks, juice cocktails or blends, infant formulas. Corn flour is a primary ingredient in tortillas, tamales, corn chips and polenta. Cornstarch is a common ingredient in commercially prepared foods; it is used as a thickener and stabilizer in soups, sauces, puddings, etc. It may also be used as a protein
[Show full text]
Ayfer Yavi Raife Polat Kardeş Mutfaklar
ayfer yavi raife polat anadolu’nun tadı tuzu kardeş mutfaklar ANILARLA SARMALANAN BİR LEZZET YOLCULUĞU 7 SİHİRLİ SÖZCÜKLER: MERAK, KEŞİF, ÖĞRENME 11 TEŞEKKÜR 13 GÜNE BAŞLARKEN... 15 GÜN BOYU... 33 GÜN ORTASI... 79 HAFİF BİR AKŞAM... 129 ZENGİN BİR AKŞAM... 195 TATLI KAÇAMAKLAR... 225 Anılarla sarmalanan bir lezzet yolculuğu Üzerinde oturduğumuz topraklardan binlerce yıl, onlarca medeniyet gelip geçmiş. Bu halkların kültürleri, yapıları, dinleri yerine gelen diğer halklara miras kalmış. Kimi yok edilmiş, kimi yeniden yapılanmış kimi de dilden dile, elden ele geçmiş, bugüne taşınmış. 1492 yılında İspanya’dan Yahudilerin Balkanlara, Osmanlı topraklarına kabul göçü Sefarad kül- türünün 525 yıldır devamlılığını sağlamıştır. Balkan savaşları sırasında Batı’dan Anadolu ve Rumeli topraklarına 200.000’den fazla kişi göç- müştür. 1923-1924 mübadelesiyle -zorunlu din esaslı göç- 1-1,5 milyon kişinin; dedelerimin de yer değiş- tirmesine, Yunanistan ve Adalardan gelen halkların belleklerindeki anı, müzik, dil ve yemekler gibi somut olmayan kültürel miraslarını da taşımasına neden olmuştur. Rumeli’de evlerini komşularını bir gecede arkada bırakan, yerinden edilen yüzbinlerce insan... Kimisi bir çıkınla kimisi bir sandıkla ancak karşı kıyıya geçmeyi başarmış koca bir hüzün topluluğu... Zamanın bir yerinde göçle gitmiş gelmiş anılar; hem tanıdık, hem yıkık hem de hiç unutulamayan, ama aynı zamanda saklanan, bizlere aktarılmaktan utanç duyulan, ezik yıllardır onlar için. İçlerine bir vatan saklayıp yanlarına anılarını aldılar. Binlercesi sessizce veda ettiler. Ve bir gün sorgulayan, araştıran üçüncü kuşakla küllerinden yeniden doğmaya başladılar. Bizans’a dayanan tarihleriyle, Türkiye’de kalan Rumlar ise ters göçten azınlığa düşmüştür. Bulgar göçleriyle yüzbinlerce kişinin Türkiye’ye göçmesi, yine yakın tarihimize aittir. İlk defa Osmanlı’ya Fatih Sultan Mehmed zamanında getirilen Arnavutlar, 1468 yılında İstanbul’un Arnavutköy semtine yerleştirilmişlerdir.
[Show full text]
Merry Christmas from Everyone at the Olive Garden Restaurant
Merry Christmas from everyone at the Olive Garden Restaurant 2 Course £21.95 3 course £27.95 Starters Stilton Mushrooms (GF, V) - with garlic crostini Garlic King Prawns (GF) – shelled king prawns, garlic butter, white wine and cream served with garlic crostini +£1.50 Garlic Focaccia (V, VN-A) - topped with mozzarella and balsamic glaze Prawn Salad (GF) – mixed leaves, cherry tomatoes, cucumber, prawns, crevette, cocktail sauce and garlic and herb croute Meze Plate - taramasalata, olives, loundza (smoked pork loin), grilled halloumi and flatbread Turkey and Chestnut Bon Bons - with spiced red cabbage and cranberry glaze Crab Imperial (GF) - baked crab, Dijon mustard, spring onion and cheddar cheese +£1.50 Grilled Saganaki (GF-A, V) - with pougouri salad and basil salsa Scallop Gratin - scallops baked with bacon lardons and spinach with white wine sauce topped with bread crumbs and Parmesan +£1.50 Chestnut Bon Bons (GF, VN) – with spiced red cabbage and cranberry glaze Gamberoni Picante (GF) – shelled king prawns pan fried with fresh chillies, chopped tomatoes, fresh herbs and lemon zest +£1.50 Caramelised Onion Houmous (GF-A, VN) - served with flatbread Meat and Fish Grilled Skate Wing (GF) – locally sourced wing of skate, grilled with lemon butter served with sautéed potatoes and roasted Vegetables Grilled Seabass (GF) – fillet of seabass glazed in a prawn and garlic butter served with sautéed potatoes and roasted vegetables Chicken Souvlaki (GF) – marinated breast of chicken, skewered then chargrilled, topped with Mediterranean vegetables
[Show full text]
FOOD MENU SALADS Add-Ons! Beef $8.50 Or Chicken $7.25 Or Each Prawn $3.95
FOOD MENU SALADS Add-ons! Beef $8.50 or Chicken $7.25 or each Prawn $3.95 Horiatiki - Small or Large $12.75 or $15.95 Mixed Green Salata $12.75 Artichoke Salata $13.50 Seafood Salata $17.95 Beet Salata $14.75 SOUPS Avgolemono $9.95 Fasoulatha $9.95 DIPS & BREAD Taramasalata $11.95 Tzatziki $11.25 Houmous $11.95 Tri-Dip $16.75 Orekteka $14.75 Pita Bread - 2 extra! $2.95 Theo’s Tapenade & (2) Pita $4.95 Fava $10.95 APPETIZERS / VEGETARIAN / SEAFOOD Hot Platter for Two $37.75 Spanakotiropita $11.95 Dolmathes Avgolemono or Vegan Dolmathes Avgolemono $12.50 Kotopita~Chicken in Phyllo $10.50 Chicken Livers $12.50 Tiropita $11.50 Calamarakia $16.95 Phyllo Appy Sampler $10.50 Sautéed Calamari $16.95 Olives & Macedonian Cheese $10.50 Garithes or Chicken Uvetsi $17.75 Yigantes~Giant White Beans $10.25 Garithes Me Skortho (Garlic Prawns) $15.75 Saganaki Flamed $16.95 SEAFOOD / MEAT / CHICKEN / LAMB All Entrees served with Mediterranean Rice, Roast Potatoes & Steamed Vegetables Theo’s Platter for Two ~ A Taste of Greece! $67.95 (Greek Salad, Beef Souvlaki, Dolmathes, Moussaka, Spinach Pie & Lamb Chops) Seafood Platter for Two ~ (Greek Salad, Calamari, Oysters, Salmon in Phyllo, Tiger Prawns) $67.95 Moussaka or Vegan Moussaka $25.95 Calamari Dinner $22.95 NY Steak with Prawns ~ 8 oz. $34.95 NY Steak ~ 8 oz. $28.95 Fillet of Sole $17.95 Salmos Sto Phyllo $24.95 Lamb Shoulder Oregano $35.95 Rosemary Chicken $21.50 Paithakia - 4 Lamb Chops $37.95 Souvlaki~ Beef, Chicken, Pork $21.50 Rack of Lamb $39.95 Prawns Sautéed or Skaras $28.95 Thalasina (Oysters) $26.95 Rabbit Stifado $36.95 BBQ or Mediterranean Ribs $24.95 DESSERTS Baklava - $10.95 Bougatsa – $9.95 Ekmek – $9.95 Tiramisu – $9.95 Ravani - $9.95 FAMILY STYLE TAKE-OUT FEATURES Theo’s Platter for 2 $67.95 Beef Souvlaki, Moussaka, 2 Lamb Chops, 4 Spanakotiropita, 2 Dolmathes, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki Serves approx 2 to 4 people.
[Show full text]
Atesh Food Menu Aug20 450X320
COLD MEZE GRILL SPECIALS COMBINATION GRILLS Bar Salata 3.5 Cooked on a Traditional Turkish Charcoal Grill All served with rice All served with rice and salad all served with rice and salad Carrot, cucumber and celery Et Moussaka 14 Zeytin (V) 3.5 Tavuk Sis 16 Baked casserole of minced lamb, aurbergines, zucchinni, Marinated black and green olives Marinated cubes of chicken breast Tursu (V) 3.5 tomatoes under a layer of cheese sauce ATESH OZEL Mixed pickles Kuzu Sis 22 Kuzu Guvec 19 Hummus (V)(S) 4.9 Marinated lamb cubes Baked casserole of lamb cubes, mushroom, onion, garlic Chicken cubes, lamb cubes Crushed chickpeas, tahini, lemon juice and garlic Izgara Kofte 15 and peppers in tomato sauce lamb kofte, chicken wings Baba Ghanoush (V) 4.9 Lamb meat balls with herbs Tavuk Guvec 14 and a lamb cutlet Smoked aubergine with yoghurt, garlic and herbs Tavuk Kanat 15 Baked casserole of chicken cubes, mushroom, onion, Cacik (V) 4.9 Marinated chicken wings garlic and pepper in tomato sauce 24 Cucumber, mint and garlic in creamy yoghurt Tavuk Kofte 15 Tavuk Supreme 14 Yaprak Sarma (V) 4.9 Chicken meat balls with herbs Chicken breast cooked in white wine sauce, mushroom PIRZOLA KABURGA Vine leaves stuffed with aromatic rice Pirzola 24 and cream Mozzarella (V) 6.4 Succulent seasoned lamb cutlets Incik 18 Lamb cutlets and lamb ribs Mozzarella with tomato and basil oil Large knuckle of lamb and vegetables Taramasalata 4.9 Kaburga 18 Marinated cod roe with lemon Succulent seasoned lamb ribs Karides Sote 24 22 Patlican Soslu (V) 4.9 Adana 17 King prawns
[Show full text]