DOCSLIB.ORG

Beer Cocktails Wine List Sans Alcohol

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Beer Cocktails Wine List Sans Alcohol Cocktails Wine List Glass Elderflower Collins 17 Sparkling Glass Bottle Hayman’s Royal Dock Navy Strength gin, Mionetto Prosecco Doc Cuvée, 12 52 elderflower and lemon, charged with soda Italy and cucumber to taste. Akarua Brut Rosé, 16 70 Central Otago Champagne Pomegranate Tea Punch 17 Drappier Carte D’Or Brut NV, 22 120 Ottoman’s home made pomegranate tea France stirred down with Hayman’s Sloe gin, lime Sauvignon Blanc and pansy. Jules Taylor, 11 50 Marlborough Negroni 18 Loveblock Organic, 11.5 52 Scape Grace gin, sweet Vermouth, Campari Marlborough and blood orange. Chardonnay Matawhero Single Vineyard, 11 50 18 Gisborne Whisky Sour Pask Small Batch Sur Lie, 70 Woodford Reserve bourbon, fresh lemon and Hawke’s Bay velvet foam. Served up or on the rocks. Pinot Gris 18 Brookfields Robertson, 11 52 Whipped Espresso Martini Hawke’s Bay Finlandia vodka, coffee liqueur and freshly Rockburn, 70 Central Otago brewed espresso whipped and dusted with Belgian chocolate. Aromatics La Boheme Act One Riesling, 12 56 Yarra Valley Beer Rosé Tap Beer Glass Matawhero Single Vineyard Rosé , 12 58 Heineken, 350ml 9.5 500ml 12.5 Gisborne Bottled Beer Pinot Noir Sol, Mexico 9 Mud House, 12.5 58 Central Otago Efes Pilsner, Turkey 8 Rua, 13 65 Heineken Light , (2.5%) 9 Central Otago Cider Merlot Monteith’s Crushed Apple Cider 9 Pask Gimblett Gravels Merlot, 12 55 Hawke’s Bay Malbec Sans Alcohol Matawhero Church House Malbec, 14 68 Gisborne Non-alcoholic Bottle Cabernet Blend Juice 7.5 Chapel Hill ‘The Parson’ 13.5 76 McLaren Vale Orange, Apple, Pineapple, Cranberry, Tomato. Soft Drinks Shiraz & Syrah Cola, Diet Cola, Lemonade, Gingerale. 6.5 Grant Burge Shiraz, 11 55 Barossa Valley V Pure. 5 Mineral Water Sparkling Water. 8 Whisky Vodka Glass Finlandia 9 American Whisky Glass Finland’s premium vodka, made with glacial spring water Jack Daniel’s no 7 9 Flavour | Cereal Cask | American White Oak Gin & Tonic Woodford Reserve 12 Glass Flavour | Fruity/Spicy The Botanist Islay Dry Gin 14 Cask | New, Charred, White Oak East Imperial Ginger Ale, star anise and orange. Hayman’s London Dry Gin 14 East Imperial Thai Gingerale, lime and Single Malt Scotch Whisky rhubarb bitters. BenRiach 10, Speyside Single Malt 12 Scapegrace Premium Dry Gin 14 Flavour | Woody/Fruity East Imperial Grapefruit Tonic and blood orange. Cask | Ex-bourbon & Sherry Dalmore 12, Highland Single Malt 15 Flavour | Fruity/Roasted Special Cask | Ex-bourbon & Olorosso Sherry Glass GlenDronach 12, Highland Single Malt 15 Raki 9 Flavour | Fruity/Spicy Traditional Turkish aniseed liqueur. Cask | Pedro Ximinez & Olorosso Sherry Glenglassaugh Torfa 15 In Turkey, Raki is considered the national Single Malt drink and is traditionally drunk partly Flavour | Peaty/Fruity mixed with chilled water on the side. Cask | American Oak & Port Pipes Adding water causes raki to turn a Rum milky-white colour popularly referred Glass to as lion’s milk, a drink for the strong Mount Gay Silver 9 and courageous, or milk for the strong. Barbados handcrafted white rum Mount Gay Eclipse 9 Hand crafted golden rum aged in toasted Kentucky oak barrels with a subtle smokiness Black Magic 10 Carribbean Black Spiced Rum with sweet cinnamon, clove, mixed and slight oak tastes Tequila Glass El Jimador Bianco 9 A crisp, subtle cooked agave taste and hints of citrusy sweetness Herradura Plata 11 Herbal, woody notes and slight citric flavour. Coffee & Tea Coffee Small Large Espresso Long or short 4 Piccolo 4 Macchiato Long or short 4 Flat white 4.5 5 Cappuccino 4.5 5 Latte Glass or Cup 5 5.5 Chai Latte Sweet or Spicy 4.5 Hot Chocolate 5 add your choice of a Whittaker’s white, 1.5+ milk or darkchocolate bar to your hot chocolate Superfood Latte Matcha, Turmeric 5.5 or Beetroot Turkish Turkish Coffee with Turkish Delight 6.5 Tea Turkish Loose leaf selection 5 Salep 6.5 Black Creamy, cinnamon chai latte style drink. Earl Grey Superior, English Breakfast Organic, Aryan 7.5 Cassia Chai. Refreshing yoghurt drink. Turkish Limonata 7.5 Pomegranate, Apple, Turkish Black. Zesty homemade lemon drink. Fruit Pomegranate Iced Tea 5.5 Roseberry, Ginger & Lemon. Homemade iced tea with the sweetness of Herbal pomegranate. Pure Peppermint, Moroccan Mint. Green Japanese Green Sencha..
Load more

Recommended publications
  • Translation of Material Culture Elements in Buket Uzuner's Novel
    International Journal of Language and Literature December 2016, Vol. 4, No. 2, pp. 134-142 ISSN: 2334-234X (Print), 2334-2358 (Online) Copyright © The Author(s). 2015. All Rights Reserved. Published by American Research Institute for Policy Development DOI: 10.15640/ijll.v4n2a16 URL: https://doi.org/10.15640/ijll.v4n2a16 Turkish Culture Represented in English: Translation of Material Culture Elements in Buket Uzuner’s Novel Uzun Beyaz Bulut-Gelibolu* Betül Özcan Dost1 & Aslı Özlem Tarakcıoğlu2 Abstract Translation has been an important humanitarian action since the first days of humanity and it has been closely related with culture. Because of this close relation between the two concepts; translation studies have recently put emphasis on the study of translation and culture. The aim of this study is to descriptively analyse translation of material culture elements in Buket Uzuner’s novel Uzun Beyaz Bulut-Gelibolu translated into English as The Long White Cloud-Gallipoli by Pelin Thornhill Arıner within the framework of domestication and foreignization strategies. The study focuses on determining how translation procedures by Peter Newmark that are used in translation of cultural elements affect the governing translation strategy, namely domestication and foreignization in translation of the selected novel.The procedures are divided into two strategies as domesticating and foreignizing strategies. Naturalization, Cultural equivalent, Functional Equivalent, Descriptive Equivalent, Synonymy, Modulation, Translation Label, Compensation, Componential Analysis, Reduction and Expansion and Paraphrase are analysed under domestication strategy while Literal Translation, Transference, Through Translation and Paraphrase, Notes, Additions are analysed under foreignization strategy. The results indicate that out of 75 material culture elements, domestication was used 39 times while foreignization was used 36 times and there is no prevailing translation strategy in the translation Keywords: translation, culture, Newmark, procedures, domestication, foreignization 1.
    [Show full text]
  • Dessert Menu
    MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet.
    [Show full text]
  • Top 7 Things to Do in Taksim Square of Istanbul, Turkey
    www.infinitewalks.com Click icon to follow Top 7 things to do in Taksim Square of Istanbul, Turkey Published Date : May 8, 2020 Categories : Turkey Taksim Square is the heart of modern Istanbul. It is located on the European side of Istanbul just like Hagia Sophia, Blue Mosque, Spice Bazaar, and Galata Tower. It is an iconic place and an ideal location for dining and shopping. Taksim square Taksim means ”partition” or ”distribution”. It was the main point of water collection and from here it was distributed to all other parts of the city. This square is quite famous in Bollywood and has appeared in many movies like Ek Tha Tiger, Dil Dhadakne Do, Guru, & many more and TV serials like Four more shots, please. In this blog, you will know the top 7 things to do in Taksim Square. The official currency in Turkey is Turkish Liras (TL). 1€ ~ 7.5 TL How to reach Taksim Square Metro Metro line M2 runs between Yenikapı and Hacıosman. Get down in stop Taksim. Find the map below www.infinitewalks.com Click icon to follow Line M2 (Sourced from the Internet) Bus Bus #32T, #DT1 stops at Taksim. Complete list of stops, timings is available on these maps (#32T, #DT1). The list of other buses stopping at Taksim is available in istanbulmap360. Download them directly. Things to do in Taksim Square 1. Turkish ice cream This should be on top of your list when you visit Istanbul. It is called Dondurma which originated from the region of Maraş. Dondurma is similar to the Syrian dessert Booza.
    [Show full text]
  • DRINKS TEA INFUSIONS Strawberry and Mint Shake Prepared Served in a Personal Teapot
    menu - Kosher - breakfast all day long Mandarin Shakshouka VO ............................................... 52 SMALL BREAKFAST Salad of your choice, tahini, pepper salsa and (until 13:00) Mandarin Breakfast for Two ......................................................... 124 warm bread Eggs of your choice, or 2 homemade vegan lentil patties (extra Small Sandwich and Coffee / charge 6 NIS). Side salad, mushroom falafel with sumaq tahini, Extra charge of 5 NIS: Fresh-Squeezed Juice ...................................................... 33 roasted eggplant with raw tahini, date syrup and almonds, Feta / mushrooms / roasted eggplant / olives / Avocado VO / Omelet loaded with fresh herbs / tuna salad, tzatziki, avocado and pepper salsa, cream cheese, Mozzarella / Tzafatit cheese Tuna salad / Smoked Salmon (extra charge 8 NIS). Feta cheese, carrot cake, warm bread, butter and homemade Served with Sourdough bread jam, freshly-squeezed juice and coffee of choice Croissant Toast and Coffee / A choice of 2 extras: Fresh-Squeezed Juice ...................................................... 34 Onion / fresh herbs / mushrooms / tomatoes / roasted Clasic - yellow cheese and tomato peppers / roasted eggplant Balkan - Feta cheese, tomato and eggplant Extra charge of 5 NIS: Mozzarella / Feta / Tzafatit cheese - Mandarin Omelet - Mandarin Breakfast for One ........................................................... 69 Rich omelet garnished with fresh greens, Croissant Deluxe ............................................................................
    [Show full text]
  • The Folk Botanical Knowledge of the Last Remaining Albanians of the Upper Reka Valley, Mount Korab, Western Macedonia Pieroni Et Al
    JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE One century later: the folk botanical knowledge of the last remaining Albanians of the upper Reka Valley, Mount Korab, Western Macedonia Pieroni et al. Pieroni et al. Journal of Ethnobiology and Ethnomedicine 2013, 9:22 http://www.ethnobiomed.com/content/9/1/22 Pieroni et al. Journal of Ethnobiology and Ethnomedicine 2013, 9:22 http://www.ethnobiomed.com/content/9/1/22 JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE RESEARCH Open Access One century later: the folk botanical knowledge of the last remaining Albanians of the upper Reka Valley, Mount Korab, Western Macedonia Andrea Pieroni1*, Besnik Rexhepi2, Anely Nedelcheva3, Avni Hajdari4, Behxhet Mustafa4, Valeria Kolosova5, Kevin Cianfaglione6 and Cassandra L Quave7 Abstract Background: Ethnobotanical surveys of the Western Balkans are important for the cross-cultural study of local plant knowledge and also for obtaining baseline data, which is crucial for fostering future rural development and eco- tourism initiatives in the region. The current ethnobotanical field study was conducted among the last remaining Albanians inhabiting the upper Reka Valley at the base of Mount Korab in the Mavrovo National Park of the Republic of Macedonia. The aims of the study were threefold: 1) to document local knowledge pertaining to plants; 2) to compare these findings with those of an ethnographic account written one century ago and focused on the same territory; and 3) to compare these findings with those of similar field studies previously conducted in other areas of the Balkans. Methods: Field research was conducted with all inhabitants of the last four inhabited villages of the upper Reka Valley (n=17).
    [Show full text]
  • Chapter 4. Trade and Exchange in Nicosia's Shared Realm: Ermou Street in the 1940S and 1950S
    [• Chapter 4 •] Trade and Exchange in Nicosia’s Shared Realm Ermou Street in the 1940s and 1950s ANITA BAKSHI A river once ran through the center of Nicosia’s walled city. It was diverted by the city’s Venetian rulers, and the “riverbed streets” later formed the backbone of the east-west route through the city—a ma- jor commercial corridor that ran along Ermou Street.1 It is along these streets that Cypriots from all communities came together—streets that contained a mixture of Greek, Turkish, and Armenian businesses (Ma- rangou 1995). Th is historic urban topography has endured, with most of these riverbed streets falling within the United Nations-controlled Buf- fer Zone, radically transformed from spaces of cooperation into lines of division. Th is division, fi rst termed the Mason-Dixon Line, a wire fence following Paphos and Ermou Streets in the late 1950s, gelled in 1963, and became permanent with the arrival of Turkish troops on the island in 1974 (Hocknell 2001). What is commonly known about this part of the city is that it was an important commercial area, well used by both Greek Cypriots and Turkish Cypriots, as well as other ethnic minorities, prior to partition. Th e importance of this part of the city is recognized in that it was one of the few ethnically mixed areas of a city otherwise defi ned by the Ottoman mahalle structure of generally segregated neigh- borhoods. Th e signifi cance of this area is often mentioned in other texts that outline the history of the city, and it is also referenced in idealized reconstructions of a past of brotherhood and unity when Greek and Turk ish Cypriots were sharing this area.
    [Show full text]
  • Fr Hly Baked Middl Eastern Wrap
    Frhly baked Middl Eastern wrap Please order at the till and we will serve you at your table. Veggie & Vegan Wraps Meat Wraps Spicy Vegan Koa £5.95 Lahmajoun £5.95 Spicy lentil & bulgur w/ herbs and spring onions in dough, topped w/ spicy lamb mince served w/ hummus veg & herbs Falafel & Hummus £6.95 Chicken Çöp Shish £6.95 Traditional freshly made falafel served w/ roast Marinated grilled chicken served w/ pilau rice, pepper (chili sauce opt.) red cabbage, onion salad and leaves Falafel & Tzatziki £6.95 Koa Çöp Shish £7.95 Freshly made falafel with tzatziki (yogurt w/ Spicy lamb mince (hand-made) & fresh herbs cucumber, garlic & mint (chili sauce opt.) served w/ pilau rice, red cabbage, onion salad & leaves Falafel & Baba Ganoush (baked aubergine) £7.95 Freshly made falafel served with baked aubergine & Lamb Çöp Shish £8.95 tahini dip (chili sauce opt.) Marinated grilled lamb served w/ pilau rice, red cabbage, onion salad and leaves Grilled Halloumi cheese & Tzatziki £7.95 All freshly made & served with red cabbage, onions All wraps freshly made served on lavash salad and leaves (atbread) baked on the premises! Middle Eastern Platters Vegan Platter £9.95 Meat Platter £11.95 Spicy lentil & bulgur vegan Koa w/ chickpeas, Mixed platter: Lamb, chicken and kofta çöp falafel, hummus, baba ganoush, roast peppers, shish, roast peppers, red cabbage, onions & red cabbage, onions & mixed leaves mixed leaves Veggie Platter £10.95 All dishes freshly made served with lavash Grilled halloumi, tzatziki, falafel, baba ganoush, (atbread) baked on the premises!
    [Show full text]
  • Yiyecek Içecek Hizmetleri Sütlü Tatlılar
    T.C. MİLLÎ EĞİTİM BAKANLIĞI YİYECEK İÇECEK HİZMETLERİ SÜTLÜ TATLILAR 811ORK078 Ankara,2012 Bu modül, mesleki ve teknik eğitim okul/kurumlarında uygulanan Çerçeve Öğretim Programlarında yer alan yeterlikleri kazandırmaya yönelik olarak öğrencilere rehberlik etmek amacıyla hazırlanmış bireysel öğrenme materyalidir. Millî Eğitim Bakanlığınca ücretsiz olarak verilmiştir. PARA İLE SATILMAZ. 2 İÇİNDEKİLER AÇIKLAMALAR ........................................................................................................ 5 GİRİŞ ........................................................................................................................... 6 ÖÖĞRENME FAALİYETİ-1 ...................................................................................... 8 1. TÜRK MUTFAĞINA AİT SÜTLÜ TATLILAR .................................................... 8 1.1. Sütlü Tatlıların Türk Mutfağındaki Yeri ve Önemi .......................................... 8 1.2. Sütlü Tatlıların Beslenmedeki Yeri ve Önemi .................................................. 9 1.3. Sütlü Tatlıların Yapımında Kullanılan Gereçler ............................................. 10 1.4. Sübyenin Tanımı ve Önemi ............................................................................. 12 1.5. Sübyenin Hazırlanışı ....................................................................................... 12 1.6. Türk Mutfağına Özgü Sütlü Tatlı Çeşitleri ..................................................... 12 1.6.1. Muhallebi ................................................................................................
    [Show full text]
  • Sofra Table Menu.Pdf
    çorba soup mezze entrée served with freshly baked turkish bread SEBZE KIZARTMA (v) (GF) 13.50 eggplant, zucchini capsicum and potato pan-fried served EZOGELIN ÇORBA (v) 12 with our special tomato concasse and garlic yoghurt traditional red lentil and mint soup TAZE FASULYE (v) (GF) 13.50 DENIZ ÇORBA 16 green beans cooked with tomatoes, onions, herbs and medley of seafood chowder soup spices HALOUMI CHEESE (v)(GF) 14.50 dips (v) rosemary skewers of char grilled haloumi cheese and served with freshly baked turkish bread tomatoes served with fresh herb leaves KIZ GÜZELI (v) (GF) 10 MUÇVER (v) 13.50 roasted beetroot, garlic, sour cream fresh herbs &spices zucchini, carrot and fresh herbs crochets served with garlic yoghurt HUMMUS (v) (GF) 10 chickpea, tahini , garlic, lemon juice and olive oil FALAFEL (V) (GF) 13.50 chickpea, fava beans and sesame seed croquets served BABAGANUSH (v) (GF) 10 with tahini sauce smoked eggplant, garlic, olive oil, lemon juice and spices PEYNIRLI SIGARA BÖREGI (v) 14.50 CACIK (v) (GF) 10 filo pastry rolled with feta cheese, kasar cheese ,fresh yoghurt, cucumber, garlic and herbs herbs and spinach TURKISH BREAD & DUKKAH (v) 7 YAPRAK SARMA (v) (GF) 12.50 freshly baked turkish bread served with pomegranate vine leaves stuffed with rice, fresh herbs and spices molasses , extra virgin olive oil and dukkah KABAK DOLMA (GF) 14.50 DIP PLATTER (v) (GF) 24 zucchini stuffed with lamb mince, rice, herbs and spices. combination of four dips served with our special tomato concasse and garlic yoghurt BIBER DOLMA (GF) 14.50 capsicum
    [Show full text]
  • Turkish Cuisine
    Turkish Cuisine Seminar contribution to the module "Terrestrial Ecosystems" (2101-230) Institute of Botany (210a) · University of Hohenheim · Stuttgart presented by Tobias Baumgartner on January 24, 2019 Overview Introduction and history of Turkish cuisine Main ingredients of Turkish cuisine Regional distinctions Typical dishes and beverages 19.02 Introduction and history of Turkish cuisine Turkey possesses one of the broadest, most outstanding food cultures in the world. It is influenced by the mainly Arabic and Asian heritage of the Turkish tribes, but also from the Western culture. The Ottoman Empire played a major role in the great diversity of it‘s culture. A depiction of the Ottoman Empire and its dependencies in 1683, with indication of territory held prior to that date [1]. 19.03 At the beginning, the tribal Turks from Central Asia lived as nomads via animal husbandry, so naturally their food consisted of a variety of milk products, wheat flour baked goods and Kebab (grilled meat). A Yörük shepherd in Ala Dağlar, Taurus Mountains, Turkey [2]. 19.04 As time progressed and the tribes grew and interacted more with each other, they settled more and more of Anatolia and big trad lines coming from the West and East were formed, e.g. the famous Silk Road spanning up to East Asia. From there, the influence of other cultures grew, settlements were created and they began practicing agriculture in a broader way. Rough outline of a few routes of the Silk Road [3]. 19.05 With the fall of the Ottoman Empire, the influence of Western culture, especially European culture, grew in the now newly formed Republic of Turkey, which was eager to accept this change in order to strengthen the relationship with their new allies.
    [Show full text]
  • Yiyecek Içecek Hizmetleri Sütlü Tatlilar
    TC MİLLÎ EĞİTİM BAKANLIĞI MEGEP (MESLEKÎ EĞİTİM VE ÖĞRETİM SİSTEMİNİN GÜÇLENDİRİLMESİ PROJESİ) YİYECEK İÇECEK HİZMETLERİ SÜTLÜ TATLILAR ANKARA 2006 Milli Eğitim Bakanlığı tarafından geliştirilen modüller; • Talim ve Terbiye Kurulu Başkanlığının 02.06.2006 tarih ve 269 sayılı Kararı ile onaylanan, Mesleki ve Teknik Eğitim Okul ve Kurumlarında kademeli olarak yaygınlaştırılan 42 alan ve 192 dala ait çerçeve öğretim programlarında amaçlanan mesleki yeterlikleri kazandırmaya yönelik geliştirilmiş öğretim materyalleridir (Ders Notlarıdır). • Modüller, bireylere mesleki yeterlik kazandırmak ve bireysel öğrenmeye rehberlik etmek amacıyla öğrenme materyali olarak hazırlanmış, denenmek ve geliştirilmek üzere Mesleki ve Teknik Eğitim Okul ve Kurumlarında uygulanmaya başlanmıştır. • Modüller teknolojik gelişmelere paralel olarak, amaçlanan yeterliği kazandırmak koşulu ile eğitim öğretim sırasında geliştirilebilir ve yapılması önerilen değişiklikler Bakanlıkta ilgili birime bildirilir. • Örgün ve yaygın eğitim kurumları, işletmeler ve kendi kendine mesleki yeterlik kazanmak isteyen bireyler modüllere internet üzerinden ulaşılabilirler. • Basılmış modüller, eğitim kurumlarında öğrencilere ücretsiz olarak dağıtılır. • Modüller hiçbir şekilde ticari amaçla kullanılamaz ve ücret karşılığında satılamaz. İÇİNDEKİLER AÇIKLAMALAR.................................................................................................................................. ii GİRİŞ......................................................................................................................................................1
    [Show full text]
  • No Substıtution
    MENU Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. No Substıtution www.roccacafelounge.com BREAKFAST Turkish breakfast $18.95 PLATTERS Feta cheese, fresh and aged kashkaval cheese, labne, pepper jack cheese, black and green olives, plain omelet, sliced Cheese Plate $9.95 tomatoes, cucumbers, boiled egg, salami, butter, homemade Feta cheese, fresh and aged kashkaval cheese jams, honey, walnut and sun-dried apricot. and pepper jack cheese. *Served with Turkish teapot or regular coffee pot. Sausage Plate $8.95 * Additional for any topping + $2.75 Served with french fries. Cucumber and Tomatoes $5.95 POACHED EGGS TOASTS Eggs Florentine $10.50 Toasted English muffin topped with sautéed spinach, poached eggs and Hollandaise sauce Kashkaval Cheese Toast $9.95 Mixed Toast $10.95 Eggs Benedict $10.95 Soujouk and cheese. Toasted English muffin topped with your choice of grilled turkey bacon or smoked salmon, poached eggs and a heavenly Yengen $10.95 drizzle of Hollandaise sauce Mixed toast with Russian salad. *Served with home fries or french fries. TWO EGGS COMBO Two Eggs Combo $10.95 Two eggs with crispy turkey bacon strips. Two Eggs with Soujouk $10.95 Two eggs with grilled soujouk. GOZLEME Spinach Pie $9.50 Potato Pie $9.50 Cheese Pie $9.50 Meat Pie $10.50 OMELETS *Turkish pastry dish made of hand rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed and cooked over a griddle. Served with Scrambled Eggs $8.95 yogurt sauce. Sunny Side-up $8.95 Regular Omelet $8.95 Kashkaval Cheese Omelet $9.95 Soujouk Omelet $9.95 Sausage Omelet $9.95 Greek Omelet $9.95 *Feta Cheese Vegetable Omelets $9.95 (Onions, peppers, mushrooms, tomatoes.) Any side orders + $3.00 Menemen $9.95 (Sautéed peppers and diced tomatoes and 2 eggs.) *Breakfast is served until 2:00 pm everyday.
    [Show full text]