DOCSLIB.ORG

Foodculture:Spainpage 42

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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). In need of a prime Photo by Greyly Boscan event space for the holidays? Secure a space at Biagio’s and The Terrace for a memorable night like no other (page 16). New on the scene, we spoke with Bobby Published Internationally by Pearl Publishing Media Group Bournias about his newest outpost of Brownstone Pancake Factory landing in ph 303.659.4020 :: 1660 Gilpin Street :: Denver, CO 80218 Englewood Cliffs (page 20). PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: [email protected] PUBLISHER/DIRECTOR OF SALES Geoff Smith :: [email protected] As usual, we went “Across the River” to the glittering city of New York. On stage, PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: [email protected] we caught a glimpse of “Summer: The Donna Summer Story” on Broadway (page 40). Just in time for the holidays, we rounded up a number of festive OPERATIONS MANAGER ASSOCIATE GRAPHIC DESIGNER restaurants decked out for some serious holiday fun (page 36). Matt Bodo Catherine Colosia [email protected] [email protected] Our “Dinner and a Show” highlights great entertainment at bergenPAC as well ACCOUNTING CIRCULATION MANAGER as the best places to grab a meal, pre- or post-show (page 60). In this issue, we Layla Ebersole Fred Noelke [email protected] reviewed a DiningOut favorite: GRK Bar & Grill in Cresskill. Complementing their LEGAL, ACCOUNTING, & PUBLISHING REPRESENTATIVE BUSINESS MANAGEMENT fantastic Greek cuisine, the grill now has a full bar to enjoy libations. Opa! Elisha Ostmeyer Law Offices of William L. Abrams, Esq. [email protected] Abrams Garfinkel Margolis Bergson, Our newest feature, “D.I.Y. Section” will highlight tips and recipes from the area’s SENIOR ART DIRECTOR LLP Bill Abrams best gourmet food shops, local chefs, cooking schools, celebrity chefs, and more. Michelle M. Gutierrez New York: 212.201.1170 Our first installment highlights some of our local favorites, including The Market [email protected] Los Angeles: 310.300.2900 Basket in Franklin Lakes, B & M Market in Park Ridge, and Cafasso’s Fairway Market in Fort Lee (page 50). READERS We would love your feedback! Any great dining experiences, any of your I want to wish you all a very happy holiday season and a safe, joyous new year. favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail, or email. And while we enjoy all of these delicious meals with friends and family, let us WRITERS not forget those less fortunate. Please consider reaching out to donate your time, Got a great idea for a food-related story? We’d love to hear about it. talent, or treasure to one of our local food banks or shelters. Queries should be sent to [email protected]. RESTAURANTS AND ADVERTISERS For information regarding listing your restaurant or advertising in our next issue, please Bon appétit! contact Paul Turpanjian at 201.541.6500 or [email protected]. DiningOut magazines are presented by Pearl Publishing Media Group (PPMG). All contents are copyrighted 2018 by DiningOut Magazine, LLC, a division of PPMG. Paul Turpanjian, Publisher 4 www.diningout.com 5 FEATUREcontents winter 2018 IN THE MIX Felina 10 NEW IN TOWN We’ve got the scoop on what’s hot and happening this season 14 THE ASK Local chefs dish on their favorite gourmet food shops in town 16 BIAGIO’S RISTORANTE Plan your next event at Biagio’s and The Terrace 20 WHERE TO EAT NOW: BROWNSTONE PANCAKE FACTORY This popular pancake house has 40 DINNER AND SHOW expanded to Englewood Cliffs SUMMER: THE DONNA SUMMER MUSICAL 60 Relive the disco era at this THE MUSIC OF CREAM 24 A Cream tribute band CIGAR SENSATIONS Broadway show Light up at these lush lounges 42 62 26 ON THE COVER: BERGENPAC CALENDAR EVENTS FOOD CULTURE: SPAIN Check out what is on stage Dive into the bright and bold this season ACROSS THE RIVER flavors of Spain 64 32 50 GRK BAR & GRILL WINTER IN THE CITY DIY GUIDE Classic Greek eats and American Explore what’s happening in the Tips on how to make your own comfort food Big Apple this winter culinary masterpiece 36 56 MERRY MEALS HOLIDAY GIFT GUIDE Get in the spirit at these festive Gifts sure to please any foodie in locales in NYC your life IN THE UPCOMING SPRING ISSUE DIY Keep an eye out for even more recipes and tips from experts about town COOKING ADVICE A sit-down interview with The Rachael Ray Show’s (and Bergen County resident) Jeanette Donnarumma CASUAL DINING You need not dress to the nines to enjoy this list of “10” restaurants 6 www.diningout.com 7 RESTAURANTcontents winter 2018 Fire and Oak BERGEN :: 79 Grissini 94 The Oceanaire 108 Bareli’s GRK Grill & Bar Pier 115 Bar & Grill 66 Aldo’s Restaurant 80 95 109 Del Frisco’s Grille River House Chinese Cuisine 67 Annabella’s House of 81 Joe’s Crab Shack 96 110 Dino and Harry’s Mozzarella 82 La Taberna Steaks & Tapas Bar 97 The River Plam Terrace 111 Gringo’s 68 Avo’s Grill 83 Le Jardin Restaurant 98 Sanzari’s New Bridge Inn 112 Harry’s Food & Drink 69 Biagio’s Ristorante 84 Lefkes Estiatorio 99 Sayola 113 Hudson and Co. 70 The Brick House 85 Lisa’s Mediterranean Cuisine 100 SEAK - Southeast Asian Kitchen 114 Komegashi Too 71 Brownstone Pancake Factory 86 Lolita’s Mexican Cantina Sedona Taphouse 115 Liberty House Restaurant 72 Cafe Panache 87 Mado Restaurant 101 The Sicilian Sun 116 Patrona 73 Chakra 88 Maggiano’s Little Italy 102 Sofia 74 Circolo Cucina di Napoli 89 Martini Grill 103 117 Rooftop at Exchange Place Stony Hill Inn 75 City Perch Kitchen + Bar 90 Meson Madrid 104 118 Ruth’s Chris Steak House 105 Tony Lip’s 76 Dong Bang Grill 91 Mezza 119 Sabor Latin Bistro 77 Elia 92 Morton’s The Steakhouse HUDSON :: 120 Waterside Restaurant 78 Fire and Oak 93 Nanni Ristorante 107 Amanda’s & Catering 8 191 9192019211922192319241925192619271928192 9 193 019 31193 219 33 193 41935 193 61937193 8193 91940 1941194 21943194 41945194 61947194 81949 195 01951 195 21953 195 41955 195 61957 195 8195 9196 019611962 THE1963196 41965196 61967196 8196 9197 01971197 21973 197 41975197 61977197 8197 9 198 01981198 219831984 1985198 61987198 8198 9199 01991199 21993199 41995 19961997199819992000 20012002 2003 2004 2005 2006 2007 2008 20092010 20112012 20132014 2015 2016 2017 F2018 20I1 9191R91920S19 2119T22 19 231924 19 251926 19 27 1928192 91930193 11932193 31934193 51936 193 71938 193 91940 194 11942 194 31944 194 51946 194 71948 1949 1950 195 11952 195 31 954 195 51956 195 71958 195 91960 196 119 62 196 319 64 196 51966 196 719 68 196 919 70 1971 1972197 31974197 51976 197 71978197 91980198 11982 198 319 84 198 51986 198 71988 198CELEBRATING91990 A CENTURY199 OF1 SERVICE1992 1993 199419951996199719981999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 201 91919192 01921192 21923 192 41925 100VISIT Otterstedt.com JOIN Facebook.com/OtterstedtInsurance CALL 201.227.1800 www.diningout.com 9 inthemix The inside SCOOP newon what’s HOT and in town HAPPENING this season BY TAYLOR KELLY Carlitos Tacos 10 LEFKES Lefkes {495 Sylvan Avenue, Englewood Cliffs; 201.408.4444} A modern Mediterranean restaurant, Lefkes balances new-school techniques with old-world Greek cuisine. “I’m thrilled to bring traditional Greek dishes created with a gastronomic passion to Englewood Cliffs,” says the founder of Kellari Restaurant Group Stavros Aktipis. Begin the meal with a swath of tzatziki spreads or the charcoal grilled octopus over a bed of fava beans. Central to Mediterranean cuisine, Leftkes flies in seafood on the daily, displaying fresh catches of the day inside the impressive Raw Bar Lounge. Guests can relish on whole fish or various farm-fresh fare inside the dining room or take to the outdoor patio equipped with a fire pit, which is perfect for those chilly winter nights out.
Recommended publications
  • ON the GRILL 32 Recipes for Perfect Grilling

    ON the GRILL 32 Recipes for Perfect Grilling

    ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
  • Antipasto​-Appetizer Mozzarella​ ​Caprese

    Antipasto​-Appetizer Mozzarella​ ​Caprese

    ANTIPASTO-APPETIZER INSALATE-SALADS CHEESE & CURED MEAT ​ ​ MOZZARELLA CAPRESE CAESAR BOARD PLATTERS ​ ​ FRESH MOZZARELLA, SLICED ROMAINE LETTUCE WITH OUR COLD ANTIPASTO TOMATOES, ROASTED HOMEMADE CAESAR ARTICHOKE HEARTS, FRESH PEPPERS AND BASIL WITH DRESSING TOMATOES, PROSCIUTTO DI BALSAMIC VINAIGRETTE $10 PARMA ROLLED WITH GLAZE HOUSE PROVOLONE, FRESH $11/$20 TRADITIONAL MESCLUN, MOZZARELLA, GRILLED CUCUMBER, FRESH TOMATO, ASPARAGUS, ZUCCHINI, GAMBERI E FAGIOLI MUSHROOMS, SWEETS EGGPLANT, IN EXTRA VIRGIN GRILLED SHRIMP, PEPPERS, ONIONS WITH OLIVE OIL OIL & BALSAMIC CANNELLINI BEANS, GARLIC, CREAMY ITALIAN DRESSING VINAIGRETTE ROSEMARY, CHERRY $10 FOR 5 PEOPLE TOMATOES WITH EXTRA SPINACI $65 VIRGIN OLIVE OIL SPINACH, MUSHROOMS, $14/$26 WHITE ONIONS, PANCETTA, BURRATA DI GOCCIA D’ORO EXTRA VIRGIN OLIVE OIL, LONG BURRATA CHEESE BALL VONGOLE OREGANATA BALSAMIC VINAIGRETTE, SURROUNDED BY FRESH BAKED LITTLE NECK CLAMS WORCESTERSHIRE SAUCE, SLICES OF TOMATOES, HOT LIGHTLY PACKED WITH WITH A TOUCH OF MUSTARD SOPRESSATA, CHORIZO, SEASONED BREAD CRUMBS $12 CALDI ROASTED CHERRY $12/$22 GOCCIA D’ORO TOMATOES, DRIED TRADITIONAL MESCLUN WITH PINEAPPLES CALAMARI FRITTI RED RASPBERRY DRESSING FOR 3 PEOPLE FRIED CALAMARI WITH SIDE TOPPED WITH DRIED $50 MARINARA SAUCE CRANBERRY, GLAZED $14/$26 WALNUTS, & CRUMBLED PASTA GORGONZOLA CHEESE GNOCCHI AL PESTO CALAMARI FRITTI $12 POTATO DUMPLINGS WITH ARRABBIATA BEETS HOMEMADE PESTO SAUCE & LIGHTLY FRIED & TOSSED TRADITIONAL MESCLUN, LIGHT CREAM WITH TOMATO SAUCE WITH CRUMBLED WALNUTS, FRESH $15/$28 CHERRY
  • Delivery Menu

    Delivery Menu

    ٨ ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ Cevizli Domates Kurusu 1.900 KD 8 ﻃﻤﺎﻃﻢ ﻣﺠﻔﻔﺔ ﺗﻘﺪم ﻣﻊ اﻟﺠﻮز COLD APPETIZERS Sun-dried tomatoes served with وزﻳﺖ اﻟﺰﻳﺘﻮن ودﺑﺲ اﻟﺮﻣﺎن olive oil, walnuts and Soğuk Mezeler pomegranate sauce 9 Abagannuş 1.600 KD ٩ اﺑﺎ ﻏﺎﻧﻮس Cacik �1.400 KD SALADS ﺑﺎذﻧﺠﺎن ﻣﺸﻮي وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Grilled eggplant mixed with virgin olive ١ ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ 1 واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ واﻟﺜﻮم اﻟﻄﺎزج oil, homemade yoghurt and fresh garlic ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع Diced cucumber, crushed garlic Salatalar ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج and mint in fresh yoghurt ١ ﺳﻠﻄﺔ اﻟﻐﺎﻓﻮردا Gavurdağı Salata� 2.000 KD 1 ﻣﻜﻌﺒﺎت ﻣﻦ اﻟﻄﻤﺎﻃﻢ وﻗﻄﻊ Cubed tomatoes with finely ١٠ ﻣﺘﺒﻞ اﻟﺒﺎذﻧﺠﺎن Patlıcan Salatası 1.400 KD 10 ٢ ﺣﻤﺺ Hummus� 1.600 KD 2 اﻟﺒﺼﻞ chopped onions and Turkish ﺑﺎذﻧﺠﺎن ﻣﻬﺮوس وﻣﺘﺒﻞ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن Barbecued eggplant, puréed and ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade hummus drizzled with اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ ﺗﻘﺪم ﻣﻊ herbs, served with walnuts and اﻟﺒﻜﺮ lightly mixed with virgin olive oil ﻣﻀﺎف إﻟﻴﻪ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر chilli oil FROM THE WOOD OVEN دﺑﺲ اﻟﺮﻣﺎن واﻟﺠﻮز pomegranate sauce 11 Taş Fırından ١١ ورق ﻋﻨﺐ Dolma 1.900 KD ٣ أرﺿﻲ ﺷﻮﻛﻲ Enginar �1.600 KD 3 ٢ ﺳﻠﻄﺔ اﻟﺘﻮروس Toros Salata �1.900 KD 2 ورق ﻋﻨﺐ ﺑﺎﻟﺰﻳﺖ ﻣﻊ اﻟﺨﻀﺮاوات وا رز Vine leaves stuffed with rice and ﻗﻄﻊ ﻣﺨﺘﺎرة ﻣﻦ ﻗﻠﺐ اﻟﺨﺮﺷﻮف Heart of artichokes served with ١ ﻓﻄﻴﺮة اﻟﻠﺤﻢ vegetables Signature salad with finely chopped Lahmacun� 2.000 KD 1 ﺳﻠﻄﺔ اﻟﺠﺮﺟﻴﺮ واﻟﻨﻌﻨﺎع واﻟﺒﺼﻞ ﺗﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت carrots, potato and peas ﻓﻄﻴﺮة ﻣﺤﻤﺼﺔ ﺑﺎﻟﻠﺤﻢ اﻟﻤﻔﺮوم Thin Turkish pizza with seasoned ا ﺧﻀﺮ واﻟﻄﻤﺎﻃﻢ واﻟﺒﻘﺪوﻧﺲ tomatoes, rocket,
  • KOSEBASI KUWAIT Mainmenu.Pdf

    KOSEBASI KUWAIT Mainmenu.Pdf

    ﻃﺒﻖ اﻟﻔﺎﺻﻮﻟﻴﺎء اﻟﺒﻴﻀﺎء Pilaki ارﺿﻲ ﺷﻮﻛﻲ Enginar ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.600 KD ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.400 KD ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 1.600 KD ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Artichoke hearts served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 1.600 KD أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade labneh, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.400 KD زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade labneh ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 1.600 KD ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and fresh mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 1.600 KD ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ ,Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ green onion and Turkish spices, served with pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.500 KD ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade labneh, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 1.500 KD
  • Life Is Delicious… Mangia Bene!!!

    Life Is Delicious… Mangia Bene!!!

    Carne • Meats Veal Marsala ............... $60.00 .......$100.00 Veal Francaise ............. $60.00 .......$100.00 Veal Parmigiana .......... $60.00 .......$100.00 TM Caterers Veal Saltimbocca ......... $60.00 .......$100.00 Trattoria Mediterranea Veal Valdostana ........... $60.00 .......$100.00 Chicken Fingers............ $55.00 .......$100.00 $14.95 per Foot Chicken Marsala .......... $50.00 .........$80.00 Catering Menu Chicken Francese ......... $50.00 .........$80.00 Subs Chicken Parmigiana ..... $50.00 .........$80.00 4,6,8 Foot Life is Chicken Rollatinispinach & mozzarella ................ $50.00 .........$90.00 American ham, turkey, roast beef American Chicken Piccata ............................................ $50.00 .........$80.00 cheese with lettuce & tomato Chicken Pulcinella ....................................... $50.00 .........$80.00 Italian ham, salami, capicola provolone Delicious… olives, roasted peppers & mozzarella with lettuce & tomato Milanese organic chicken breast breaded Chicken Giambotta ...................................... $50.00 .........$80.00 with lettuce tomato & mayo Meatballs .................................................... $40.00 .........$70.00 Mangia Bene!!! Eggplant Sausage & Peppers ...................................... $40.00 .........$70.00 Vegetarian Eggplant Rollatini ........................................ $40.00 .........$80.00 Prosciutto with Fresh Mozzarella Eggplant Parmigiana .................................... $40.00 .........$80.00 & Roasted Peppers Sausage & Meatballs ..................................
  • Hilton Istanbul Bomonti Hotel & Conference Center

    Hilton Istanbul Bomonti Hotel & Conference Center

    Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant,
  • Deviled Eggs

    Deviled Eggs

    Deviled Eggs Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 servings Ingredients ● 12 eggs ● ½ cup Mayo ● ½ Tbs of Cayenne pepper ● ½ Tbs of dried parsley ● ½ Tbs of black pepper ● 1 Tbs of Paprika ● 4 sprigs of cilantro ● salt to taste Tools ● 1 plastic bag ● 1 pair of scissors Instructions Cooking the ingredients 1. Boil 3/4 of a gallon of water 2. once boiling, add all 12 eggs, and allow for water to re-boil. Then allow to boil for 10 minutes 3. In a separate bowl, mix the mayo, Cayenne, Parsley, Pepper, ½ of the paprika, and 4. when eggs are finished, peel and slice them in half. 5. dump egg yolks into the mixing bowl with the dressing and mash together until mixture is smooth assembling the deviled egg 6. take the yolk-dressing filling and spoon into a plastic bag. Seal the bag, pushing the filling into one corner of the bag, and trying to empty all air out of the bag 7. Cut the corner of the bag with the Yolk filling, to turn it into a piping bag 8. Pipe fillings back into the egg white halves 9. Sprinkle remaining Paprika onto the deviled eggs and add cilantro leaves to each egg to garnish 10. Serve and enjoy Migas Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 35 minutes Yield: 2 servings Ingredients ● 6 eggs ● ¼ cup of Diced tomatos ● ¼ cup of Diced onion ● ¼ Tbs, Cayenne pepper ● ¼ Tbs, Black pepper ● 1 Green onion, Diced ● 4 Sprigs of Cilantro, Chopped ● 4 Tortillas ● Salt to Taste Instructions 1.
  • Tugra Menu Final OL

    Tugra Menu Final OL

    Ottoman Cuisine The Ottoman Empire has reigned over the huge lands for centuries and coexisted with many nations and cultures. By synthesizing all the acquainted cultures in order to produce a unique taste of its own, through the time, the ottomans have enriched the ottoman cuisine. Several cuisines majorly deriving from Middle East, Middle Asia, the Balkans, Mediterranean and Europe are the main contributors to the Ottoman Cuisine. Cold Ottoman Bites Treat yourself as a Sultan. Our chef de Cuisine Mesut would like to offer you a large selection of cold mezze that used to be served in the court at the Ottoman Empire. Tuğra’s individual classic mezze 55 bites platter Hummus, Shrimps asidesi, Lentil, kofta Acili ezme, Haydari, Stuffed vine leaves Eggplant Salad Hummus platter 25 Mashed chickpeas with tahina and lemon salt Ottoman hummus with lamb 39 Warm hummus topped with lamb slices, cinnamon, pine nuts, and drizzling olive oil Midye dolma platter 28 ّ Stuffed mussels with rice and pine nuts served with ّ arugula and fresh lemon Izmir artichoke dolma with saffron 33 Stuffed artichoke dolma, vine leaves saffron sauce and fresh herbs Shrimps ‘Asidesi’ 85 Cooked with carrots, peas and tomatoes served with grilled zucchini wrapped with cheese Vine Leaves Dolma 29 Vine leaves dolma and berries with rice and pine nuts served with arugula and fresh lemon Hot Ottoman Mezze ‘Börek’ Dough, Pilafs Hot mezze were always served after cold mezze and were mainly made with sh meat and seasonal vegetables roasted in the oven or fried in light oil. Our selections are traditional vegetables, sh or we can prepare for you and Tuğra style.
  • Catering Menu

    Catering Menu

    Catering Menu Trays Half Tray Full Tray Appetizers 6 to 9 ppl 15 to 18 ppl Eggplant Rollatini - $3 each Cavatelli or Rigatoni Marinara $40 $70 Stuffed with ricotta cheese Cavatelli or Rigatoni Primavera $45 $85 Crab Stuffed Mushrooms - $2 each Garden fresh seasonal vegetables in a marinara cream sauce Shrimp D’Agnese’s - $2.5 each Cavatelli or Rigatoni with Chicken and $50 $90 Topped with lemon butter sauce Broccoli Alfredo Sliced boneless chicken breast and broccoli in alfredo sauce Artichoke Heart D’Agnese’s - $1.5 each Light batter sautéed artichoke hearts topped with lemon butter sauce Tortellini Alfredo $45 $85 Ricotta cheese tortellini in a romano cheese cream sauce Bruschetta - $2.75 per 3 slices With vegetable relish Tortellini with Chicken $60 $110 Broccoli Alfredo Mozzarella Marinara - $3 each Baked Cheese Lasagna $40 $70 Layers of pasta, romano and ricotta cheeses baked with mozzarella and marinara sauce Sausage and Peppers $50 $90 Sweet sausage, onions and peppers sautéed with marinara sauce Chicken, Sausage and Peppers $65 $120 Sausage and peppers with sliced boneless chicken breast Soups Eggplant Parmigiana $40 $70 Pasta Fagioli - $5 pint / $10 Quart Tomato broth with cannellini beans and pasta Italian Stir Fry $40 $70 Seasonal vegetables sautéed in a white wine butter sauce pint Quart Escarole Fagioli - $5 / $10 Tomato broth with cannellini beans and escarole Antipasti Salad $45 $80 Salami, cheese, pimentos, broccoli, onions, peppers and olives Cream of Mushroom Soup - $5 pint / $10 Quart Garlic Green Beans $40 $70 Green
  • Saray-Restaurant-Menu.Pdf

    Saray-Restaurant-Menu.Pdf

    Welcome Dear guest, Welcome to Saray. We created an authentic Turkish / Kurdish restaurant that will transport you, our musaffir (traveller), back to our beautiful homeland, where you will get a taste of our cuisine and hospitality. Our food is meticulously prepared by our team of chefs using only the freshest and finest ingredients. As in Turkey, our food is all made fresh to order, per order, meaning that our dishes take a little longer to prepare, but they are worth the wait. Start with our Mezes which are great to keep the hungry mussafir satisfied until your main course arrives. Do try our traditional kebaps, as our head chef is from the home of Kebaps, Sanliurfa, on the eastern part of Turkey. Turkish food is traditionally less spicy and less saucy that South African’s are accustomed to, so prepare your palate for a new experience. Try our traditional Kurdish dishes, for something a little more spicy, or our traditional Turkish drinks to quench the thirsty mussafir. Do end your meal in the most traditional way, with some cay or kahve (Turkish tea or coffee) and our desserts, perfect for those who have a sweet tooth. We hope you will enjoy the experience and come back again. For group functions, set menus and special events email [email protected] meze (turkish starters) HUMUS R30 Traditional chick peas starter served with baked bread (V) Haydari R30 Yogurt and garlic starter with a touch of mint served with baked bread (V) Patlican R30 Smoked aubergine Puree served with baked bread (V) Acili Ezme R30 Spicy chopped salad
  • Chafing Dishes

    Chafing Dishes

    Family Style Dinner We are delighted to offer a variety of catering packages for all of your events. Served with freshly baked bread Served with freshely brewed regular and decaffeinated coffee, hot tea, iced tea, and soft drinks Our chefs prepare all food daily specifically for your event. $29.95 per person Below are the samples of catering packages we offer. In addition, we can (for parties of 20 or more) customize any package according to your specifications to your party. We will deliver and set up at your location. (All packages include: wire sternos, paper plates, napkins and utensils) First Course Appetizers | Served Family Style or Buffet - Choose Two: Stuffed Mushrooms Shrimp Oreganata (add $4/person) Fried Calamari Tuscany Catering Packages Zucchini Sticks Flatbread Prosciutto & Spinach Bruschetta Caprese Mozzarella Fritta Clams Casino (add $4/person) Sausage & Peppers Milano Package Tuscany Package Napoli Package Eggplant Rollatini Shrimp Cocktail (add $4/person) Fried Ravioli $18.50 per person $17.50 per person $16.50 per person Salads | Choose Two: 10-20 people 20-40 people 40-100 people Caesar Spinach Spring Mix Choice of: Choice of: Choice of: Arugala & Radicchio Tomato Caprese Italian Tossed 1 Appetizer 2 Appetizer 2 Appetizer 1/2 Tray Full Tray 1 Salad 1 Salad 2 Salads Chafing Dishes 6-8 People 10-12 People 1 Pasta 2 Pastas 3 Pastas Ravioli (Cheese, Baked) 35.00 75.00 Second Course Cannelloni 35.00 75.00 2 Entrees 2 Entrees 3 Entrees Pastas | Choose Two: Gnocchi Bolognese 35.00 80.00 Baked Penne 35.00 65.00 (Whole Wheat
  • Order Online

    Order Online

    WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean