Soups Chicken and Vegetable Entree Seafood Entrees

Total Page:16

File Type:pdf, Size:1020Kb

Soups Chicken and Vegetable Entree Seafood Entrees Soups Sandwiches/Wraps Chicken and Vegetable Entree Small Large All sandwiches/ wraps are served with lettuce, tomatoes, onions and yogurt Chicken Gyro $12.95 Red Lentil Soup $3.00 $4.50 sauce on the side. Grilled slices of seasoned chicken. Soup of the day $3.00 $4.50 Gyro or Chicken Gyro Sandwich $ 7.95 Chicken Shish $14.95 Salads Adana Kebab $ 8.50 Tender chunks of chicken breast marinated in Chef’s Chicken Shish Kebab $ 8.50 Small Large special sauce on skewer. Lamb shish Kebab $ 9.50 Shepard Salad $9.95 $11.95 Chicken Adana Kebab $12.95 Kofte $ 8.50 Greek Salad $7.95 $10.95 Finely chopped chicken mixed with spices and grilled Falafel $ 6.50 on skewers. Greek Salad w/Gyro $10.95 $13.95 Hummus $ 6.50 Grilled Chicken $13.95 Greek Salad w/ Ch.Gyro $10.95 $13.95 Salad $ 6.50 Chicken legs mixed with special sauce and grilled. Greek Salad w/Grill Chicken $10.95 $13.95 Tilapia Sandwich $ 9.50 Chicken Wings $13.95 Greek Salad w/Ch.Shish $10.95 $13.95 Fried chicken wings served with rice, salad and sauce. Gyro or Chicken Gyro Durum $ 8.50 Greek Salad w/Lamb Shish $10.95 $13.95 Falafel $13.95 Greek Salad w/Falafel $10.95 $13.95 Side Orders Fried mixture of chickpeas and fresh vegetables. Greek Salad w/Shrimp $14.95 Grilled Vegetable $12.95 Grilled mushroom, pepper, tomatoes, Salmon Salad $15.95 White Rice $2.50 zucchini, eggplant and onions. Red Rice $2.50 Cold Appetizers Side Salad $4.50 Grilled Vegetables $4.50 Yogurt Entrees Feta Cheese $ 7.50 French Fries $3.50 Served with olives, sliced tomatoes and topped with olive oil. Gyro or Chicken Gyro $6.50 Served with Rice Iskender Kebab $15.95 Cacik $ 6.50 Lamb Shish Kebab $6.50 Gyro kebab topped with light tomato sauce over pita bread, Dill, garlic, cucumber, mint and yogurt Adana Kebab $6.50 served with yogurt. Hummus $ 6.50 Chicken Shish Kebab $5.50 Chickpeas puree and tahini sauce seasoned with garlic Extra Yogurt Sauce $0.50 Yogurt Chicken Shish $15.95 Chicken Shish topped with light tomato sauce over pita and olive oil. Extra Pita Bread $1.00 bread, served withyogurt. Babagannush $ 7.50 Roasted eggplant, blended with garlic yogurt, tahini, and Lamb and Beef Entree Yogurt Chicken Adana $14.95 Chicken Adana topped with light tomato sauce over extra virgin olive oil. Most dinners served with rice, salad, and homemade bread pita bread, served with yogurt. Eggplant with Sauce $ 6.50 Gyro Kebab $13.95 Fried eggplant in a fresh tomato sauce with touch Slices of seasoned lamb and beef. Yogurt Kofte $14.95 Kofte topped with light tomato sauce over pita bread, of vinegar and garlic. Adana Kebab $14.95 served with yogurt. Ezme $ 6.50 Finely chopped lamb meat mixed with spices and grilled on skewers. Yogurt Adana $15.95 minced tomatoes, bell peppers, onions, and parsley with Lamb Shish* $15.95 Adana kebab topped with light tomato sauce over pita bread, Turkish seasonings. Cubes of lamb marinated in Chefs special sauce and skewered served with yogurt. Bean Salad $ 6.50 with peppers. white beans mixed with peppers, parsley, onions, tomatoes, Beef Shish* $14.95 olive oil and lemon juice. Cubes of beef marinated in Chefs special sauce and skewered Seafood Entrees Mix Cold Appetizers $14.50 with peppers. All cold appetizers Beyti Kebab $14.95 (feta cheese not included) Ground lamb meat mixed with spices, garlic, parsley and Seafood prices reflect the current market $16- $24.95 Availability varies grilled on skewers. Hot Appetizers Beyti Special $15.95 Ground lamb meat mixed with spices, garlic, parsley and wrapped and Shrimp Shish $19.95 Falafel $ 6.50 Shrimp grilled on skewers than served with rice and sliced in lavash bread, topped with tomato sauce. Mixture of chickpeas and fresh vegetables and fried vegetables Turkish Cigars $ 7.50 Köfte $13.95 Seasoned Turkish style meatballs. Filet of North Atlantic Salmon $18.95 Feta cheese blended with herbs wrapped in thin dough and fried. Filet of North Atlantic salmon served char-grilled or baked in Lamb Shank $19.95 Spinach Pie $ 5.50 a casserole with vegetables Layers of dough filled with spinach and feta cheese. Baked lamb shank wrapped in sliced eggplant, served with potatoesand carrots. Filet Tilapia Dinner $15.95 Fried Liver $10.50 (Not always included in the menu, ask server). Served with rice and salad Cubes of calves liver pan fried with olive oil and served with onions. Sea Bass $21.95 Sweet Potatoe Fries $ 3.50 Lamb Chops* $19.95 Charbroiled baby lamb chops served with grilled tomato and pepper. Char-grilled or pan fried served with rice or salad. Chicken Fingers $ 7.50 t Sword Fish Shish $21.95 Mozzarella Sticks $ 5.50 Is anbul Café Mix Grill $21.95 Mix grill assortment of Lamb Chop, Chicken Adana, Gyro, Chicken and Cubes of sword fish marinated in chefs special sauce French Fries $ 3.50 Lamb Shish, served with tomato and pepper. Chicken Wings $11.50 *This item may be cooked to your liking: “Consuming raw or undercooked meats, fish, shellfish or fresh shelleggs may increase your risk of food borne illness especially if you have certain medical conditions. Oven Specialties Breakfast Lahmacun $ 4.50 Thin crispy dough topped with mixture of ground Cheese Omelette $ 8.95 meat and vegetables. Omelette with Sucuk $10.95 Cheese Pide $11.95 Omelette with Pastrami $10.95 Special dough topped with mozzarella cheese, feta Mixed Omelette $11.95 cheese and baked in oven. Menemen $ 9.95 Sucuk Pide $12.95 Turkish Breakfast Platter $10.95 Special dough topped with Turkish sausage, Kashkaval Toast $ 8.95 cheese and baked in oven. Sucuk Toast $ 9.95 Pastrami Pide $13.95 Pastrami Toast $ 9.95 Special dough topped with pastrami, cheese and Mixed Toast $10.95 baked in oven. Ground Meat Pide $12.95 Special dough topped with ground meat, cheese and baked in oven. Desserts Mixed Pide $13.95 Special dough topped with Turkish sausage, pastrami, lamb meat, mixed cheese and baked in oven. Rice Pudding $4.50 Gyro Pide $13.95 Almond Pudding $4.50 Special dough topped with gyro, cheese, tomatoes, Almond or Coconut peppers, onions and baked in oven. Kazandibi $4.50 Chicken Gyro Pide $13.95 EGGLESS Turkish Flan with a refreshing touch of cinnamon. Special dough topped with chicken gyro, cheese, Baklava $5.00 tomatoes, peppers, onions and baked in oven. Sweet pastry made of extremely thin sheets of fillo dough layered Spinach Pide $13.95 with chop nuts and honey syrup. Special dough topped with sauteed spinach, cheese, Profiterol $5.00 onions , herbs and baked in oven. Chocolate pudding. Manti $14.95 Kadayif $4.50 Turkish mini beef ravioli with yogurt sauce topped Shredded fillo dough with walnuts and honey syrup. with tomato sauce. Kunefe $6.50 Shredded fillo dough with cheese and honey syrup served hot. Before placing your order, please inform your Cold Beverages server if a person in your party has a food allergy. Lunch Special Sodas $1.75 Water $1.75 3 COURSE LUNCH SPECIAL Turkish mineral Water $1.75 MONDAY-FRIDAY Pelegrino Water Large $3.50 11AM-3PM DINING ONLY Turkish Fruit Drinks $1.75 Yogurt Shake $2.00 CHOICE OF ANY ONE Hot Beverages GYRO CHICKEN GYRO CHOICE OF ANY TWO CHICKEN SHISH KOFTE SOUP, SALAD, RICE OR ADANA FRIES Turkish Tea $1.50 CHICKEN ADANA American Coffee $1.50 FALAFEL Turkish Coffee $2.50 Herbal Tea $1.50 LAMB SHISH $10.50 $9.50 .
Recommended publications
  • •• 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]
  • 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]
  • Maden Hos Indvandrere Og Flygtninge I Danmark
    Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER....................................................................................................................................
    [Show full text]
  • Homemade Pastrami with Coriander-Pepper Rub
    HOMEMADE PASTRAMI WITH CORIANDER-PEPPER RUB SERVES: 6 TO 8 | PREP TIME: 10 MINUTES | SOAKING TIME: 8 TO 16 HOURS | COOKING TIME: 4½ TO 5½ HOURS STANDING TIME: 1 HOUR | CHILLING TIME: AT LEAST 8 HOURS | SPECIAL EQUIPMENT: SPICE MILL; WATER SMOKER; 2 LARGE HANDFULS APPLE WOOD CHUNKS; HEAVY-DUTY ALUMINUM FOIL; SPRAY BOTTLE FILLED WITH WATER; INSTANT-READ THERMOMETER RUB A butcher in a New York deli might take weeks to make cured, spice-crusted, and smoked pastrami from raw 1½ tablespoons black peppercorns brisket, but my streamlined version starts with a store-bought corned beef, greatly reducing the prep time. 1½ tablespoons coriander seed 1½ teaspoons yellow mustard seed 1½ teaspoons paprika 1 In a spice mill coarsely grind the peppercorns, aluminum foil. Spray the brisket on both ¾ teaspoon granulated garlic coriander seed, and mustard seed (see tip sides with water, and then tightly wrap in the ¾ teaspoon granulated onion No. 2 below). Put the ground spices in a bowl foil. Return the brisket to the smoker and ¾ teaspoon crushed red pepper flakes and add the remaining rub ingredients. continue cooking over indirect low heat, with the lid closed, until an instant-read thermometer 1 corned beef brisket, about 2 Drain the brisket and rinse well under cold inserted into the thickest part of the meat 4 pounds, preferably the flat end running water. If necessary, trim the fat cap so registers 190°F to 195°F, 2½ to 3½ hours more. Vegetable oil it is about ⅓ inch thick, but no less. Place the Remove from the grill, open the foil, lift the brisket in a deep roasting pan or other food-safe brisket from the juices, and place it on a clean container and cover it completely with cold piece of foil.
    [Show full text]
  • 5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
    © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45.
    [Show full text]
  • BREAKFAST Sabich Platter Hummus, Tahina, Jerusalem Salad, Eggplant, Latke, Egg, Mint, Parsley, Amba & Harissa with Pita
    BREAKFAST Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, latke, egg, mint, parsley, amba & harissa with pita..............10.95 Served until 2:00 Weekdays, 3:00 Weekends Kasha Varnishkes (v optional) Hash Browns Mon-Thurs / Home Fries Fri-Sun Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour Two strictly fresh eggs Any style ...........................8.95 cream ..............................................................................................9.95 With grilled pastrami, salami or sausage .....................12.25 Brisket au jus, no vegetables ....................................................12.95 Eggs & Onions Scrambled Eggs and Onions ..........9.95 Egg Za’atar Pita With labne, tahina, zhoug, Jerusalem salsa, mint and parsley ................................................................7.75 LEO The classic. Lox, Eggs, and Onions .....................15.25 Shakshouka (v) One egg baked in rich, spicy tomato sauce TEO Same as above, sub 3 oz smoked trout...............14.95 with cumin, oregano and parsley. Served with pita, labne, Kippers & Eggs Half kipper, two eggs any style and zhoug ..............................................................................................9.95 grilled onions .....................................................................14.95 Saul’s Deli Hash Delectable morsels of corned beef, Plain Omelette ...............................................................8.95 pastrami, salami and hash browns with two poached eggs and Add sauteéd
    [Show full text]
  • Foodculture:Spainpage 42
    NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42).
    [Show full text]
  • From the Hundred Year Old Man, Canakkale, 1911
    From The Hundred Year Old Man, Canakkale, 1911 Byline: Jane Mushabac “Shirts! Shirts!” The boy was standing in front of the mosque just down the street from his family’s house. Would you call it a street? It was dirt, it was never paved or stone, but as the men came out of the mosque, the boy sang out in a clear, soft voice, “Buy a shirt!” He had said to his mother, “Zip, zip, you make them so fast, why not make them to sell? One seam here, one seam there, I’ll sell them for you. I’ll go in front of the mosque, and when the men come out I’ll make some money, and bring it home to you.” It was the Ottoman Empire in 1911, in a port across from Europe—on the Asian side of the Strait of Dardanelles. They were living in a magnificent nowhere-land, with melons in the attic, beehives for honey on the windowsill, his grandfather’s vineyards full of grapes, but with nothing much a man could do. Study the Torah—the Bible—it was the most important thing. The men studied with the boy’s father on Shabbat. But it was not enough. His father had the shop, with kerosene lamps and the dishes and glasses that came in huge wooden crates from Austria, but how many dishes could you sell in Canakkale? His father sat in the shop and read the newspaper. He knew how to read, so he relayed the news to everyone. What was the news? What did it have to do with them? Slowly week by week the newspapers came from Istanbul and raised the same questions day after day.
    [Show full text]
  • Form the Five Core Valu
    Intr o The original Lebanese Dining Experience in Singapore since 2009 Food | Fun | Fusion | Friends | Family - form the five core values that complete the “Beirut Grill Experience.” At Beirut Grill, we place our customers as the highest priority in line with an alluring dining experience enhanced with serving good and healthy food in a warm and relaxed atmosphere. Your servers, referred to as 'Genies' , work passionately with the motto; “Your wish is Our command”. Lebanese Food is unique in that it combines the sophistication and subtleties of European haute cuisines with exotic ingredients of the orient and yet it is remarkable in its simplicity. Try the crown of Lebanese food - “MEZZA” (starters / antipasti/ tapas) infused with olive oil , herbs, brought in from the finest shops in Beirut. Great for sharing and getting a conversation started, it’s best enjoyed with our freshly baked breads. Your gastronomic journey continues with the mains featuring our award winning “Beirut Lamb Chops” & try our variety of Kebabs with Signature “Mixed Grill latter” and top off your meal with the sweet taste of “Baklava” With open hearts and smiles , we welcome you to Beirut Grill. “Your WISH is Our command” Beirut Grill | 72 Bussorah Street (S)199485 | Tel : +65 63417728 IG : beirutgrill_sg | F : Beirut Grill Fine Middle Eastern Cuisine | www.beirut.com.sg *Price subjected to taxes Star ter s Lentil Soup $7.00 Halloumi Salad Soup of the Day $19.00 $7.00 Mix of fresh vegetables Please ask our genie for mixed with cubes of halloumi today’s special.
    [Show full text]
  • Breakfastreakfast MATZO BALL SOUP: Bowl
    Create Your Own Nosh Signature Sandwiches And a pickle for your health. SCHMEARS ADD ON’S Fresh Daily NYC’s Famous Ess-a-Bagels Fresh Daily REUBEN: (Hot pastrami, corned beef or turkey), russian dressing, swiss and sauerkraut pressed on seeded rye .....$20 Greater Knead Butter ....................$1 Plain Everything Pumpernickel RACHEL: (Hot pastrami, corned beef or turkey), russian dressing, swiss and coleslaw pressed on seeded rye ........$20 • • • Plain Cream Cheese ........$2 • Poppy • Whole Wheat • Bialy GF Bagels THE JERRY LEWIS: Triple decker of thinly sliced roast turkey, cole slaw, swiss cheese & russian dressing ........$16 Scallion Cream Cheese ......$3 • Salt • Whole Wheat $2 • GF Plain $3 Get a Vegetable .................$4 KELLERMAN’S FAVORITE: Pastrami, corned beef and turkey w/ russian dressing and coleslaw on seeded rye .$16 • Sesame Everything • GF Everything ozen • Onion • Cinnamon Raisin Baker’s D Horseradish ...............$4 THE MRS. MAISEL: Pastrami, schmear of chopped liver, red onion, and deli mustard on rye bread .............$16 $24 13 bagels Jalapeño .................$4 THE HENNY YOUNGMAN: Hot corned beef on top of a potato knish, served open-faced with melted swiss .$16 Sichuan Chili Crisp .........$4 THE JOAN RIVERS: Pastrami, schmear of chopped liver, tomato and russian dressing ...................... $16 Seasonal Berry .............$4 $2 FRESH BAKED BREADS THE BUNGALOW CLUB: Triple decker, turkey, bacon, & swiss on rye toast w/ lettuce, tomato, onion and mayo .$16 Tofu Cream Cheese .........$4 • Rye (Seeded or Unseeded) • Multi-Grain • Challah Roll Tofu Scallion Cream Cheese ..$5 Lox Cream Cheese ..........$5 And a pickle for your health. Sandwich Classics SMOKED FISH ADD ON’S SALAD ADD ON’S ADD ONS BY C H E F N I C K LIB E R A T O • Hot Pastrami on rye with deli mustard ......$20 • Fresh Roasted Turkey (Choice of bread) .....$15 Eastern Gaspe Nova .........$8 Egg ......................$6 Lettuce .............
    [Show full text]
  • Fresh Halal Authentic Mediterranean
    ABOUT CAIRO KEBAB HOURS OF OPERATION Located in the heart of Lincoln Park, Cairo Kebab Sunday - Thursday: 11am - 10 pm offers an eclectic blend of cuisines from all around Friday - Saturday: 11am - 11pm the Mediterranean, with specialty traditional Egyptian dishes you won’t find at other Middle Eastern restaurants. CONTACT US Our food is freshly prepared, halal, and with a large Phone: 773-687-8413 selection of vegetarian and vegan options. At the Fax: 773-687-8437 heart of Cairo Kebab is the legacy of the legendary Email: [email protected] Saleh family chef Hussein “Baba” Saleh, who passed down his love for cooking to his brother Ahmed, our head chef. CATERING AVAILABLE Ahmed will delight you with his unique take on the Middle Eastern standards that you know and love, as well as his own authentic family recipes. We welcome you to enjoy our Middle Eastern hospitality here in the restaurant, or request pick- up or delivery. We also cater for all types of events, large or small. FRESH HALAL AUTHENTIC MEDITERRANEAN 1524 W Fullerton Ave, • Chicago, IL 60614 www.cairokebab.com STARTERS SANDWICHES SOUPS & SALADS Served with pita bread Served wrapped in pita bread with optional hot sauce Tabbouleh V Sm: $3.5 Lg: $5.5 Bulgur wheat, fresh mint, tomato, parsley, and onion, with Hummus V Sm: $4 Lg: $6 Falafel Sandwich V $5.99 an olive oil and lemon juice dressing Ground chickpeas blended with tahini (sesame) sauce and wrapped with jerusalem salad and pickles seasonings Egyptian Salad V Sm: $4.5 Lg: $6.5 Chicken Kebab Sandwich $6.99 Fresh vegetables
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]