DOCSLIB.ORG

Menu Accompanied by Rice Pilaf, Roast Potatoes and Veggies

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

(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. pastry triangle. Undoubtedly the most famous Greek dish, bite size pieces of MIXED GREEN SALATA ......................................$10.75 beef, chicken or lamb are seasoned in olive oil, salt, pepper KOTOPITA ............................................................$9.95 Mixed wild greens tossed with feta and artichokes Sautéed chicken tenderloin, Macedonian feta, artichokes, and oregano then skewered with onion and green peppers and in balsamic vinaigrette. grilled to suit your taste. Accompanied by rice pilaf, roast potato, roasted red peppers and béchamel rolled in phyllo pastry and BEET SALATA .....................................................$12.95 baked. vegetables and hot peppers. Fresh beets roasted with whole garlic and served with CHICKEN LIVERS ...............................................$10.95 NEW YORK STEAK .............................................$26.95 creamy Macedonian feta on a bed of wild greens. 8 oz AAA Alberta beef served with our rice pilaf, roast potato This recommended house special is created by marinating ARTICHOKE SALATA ..........................................$11.25 chicken livers in oregano, black pepper and Okanagan red wine, and vegetables. Artichoke hearts marinated in lemon and olive oil, served then frying them with oregano and lemon. BARBECUED SPARE RIBS ..................................$22.95 slightly chilled with Greek olives. Charbroiled pork back ribs glazed with our herb barbecue sauce DOLMATHES AVGOLEMONO ..............................$10.50 SEAFOOD SALATA .............................................$15.25 One of the most delightful and intriguing Greek delicacies. and served with rice pilaf and vegetables. Kalamari, salmon and shrimp marinated in olive oil, herbs Four hot stuffed grape leaves filled with rice and ground beef, MEDITERRANEAN RIBS .....................................$22.95 and lemon juice. Think Greek ceviche. Served with our fresh herbs and topped with a creamy avgolemono sauce. Charbroiled pork back ribs glazed with oregano, lemon juice and wonderful Taramasalata. fresh garlic. Served with rice pilaf, roast potato and vegetables. VEGETARIAN DOLMATHAKIA .............................$11.95 ADD EXTRA LOVE TO ANY SALAD Six grape leaves filled with rice, currents, mint, dill, cinnamon, ROASTED ROSEMARY CHICKEN ........................$19.95 and onions, served with our homemade yogurt and lemon. Shrimp .................................................................$5.50 One half of chicken, oven roasted and glazed in a mild paprika, SAGANAKI .........................................................$14.95 Chicken ...............................................................$6.50 lemon juice and fresh rosemary sauce and served with roast Greek Kefalograviera cheese made from happy Greek sheep. Prawns ................................................................$7.95 potato, rice pilaf and vegetables. Lightly floured, baked and finished with lemon. OLIVES AND CHEESE ...........................................$9.75 DINNER ENTREES LAMB A selection of marinated olives and creamy Macedonian feta. SEAFOOD LAMB SHOULDER OREGANO .............................$31.95 CALAMARAKIA (Fried Squid) .............................$14.95 SEAFOOD PLATTER FOR TWO ...........................$62.95 Lamb Shoulder baked in the oven on a tray of Greek oregano Fried baby squid marinated in white wine, oregano and white A visit to Greece would not be complete without indulging in it’s branches and flavoured with garlic, lemon and mustard sauce. pepper, fried quickly and served with diced onions, tzatziki sauce beautiful seafood dishes. An excellent selection from our menu Accompanied by rice pilaf, roast potatoes and veggies. and lemon wedge. featuring baked oysters, wild salmon in phyllo, black tiger Spectacular! SAUTÉED CALAMARI .........................................$14.95 prawns and calamari and it all starts with a Greek salad for two! PAITHAKIA .........................................................$33.95 Baby squid, fresh garlic, diced onions, green peppers, red chilli SALMOS STO PHYLLO .......................................$22.95 A rack of Spring New Zealand Lamb, cut into chops, grilled and flakes and fresh tomatoes sautéed in a light Okanagan white Deboned wild salmon, freshly diced vegetables, feta cheese served with rice pilaf, roast potato and vegetables. wine zesty tomato sauce and spiced with fresh herbs. wrapped in phyllo pastry and baked in the oven. Tasty and RACK OF LAMB .................................................$31.95 GARITHES UVETSI .............................................$15.95 beautiful. Parmesan crusted rack of Spring New Zeland lamb with fresh A delicious dish from the harbour restaurants of Piraeus, with CALAMARI DINNER ...........................................$20.95 herbs and garlic sauce. whole prawns baked with fresh tomatoes, and feta cheese in a A favourite Greek treat, baby squid marinated in wine and garlic, light wine sauce. quickly fried and then served with rice, roast potatoes and RABBIT OYSTERS PEPPERIA ..........................................$14.95 vegetables. LAGOS STIFATHO ..............................................$32.95 Fresh Pacific North West Coast oysters grilled then topped with GARITHES SKARAS ...........................................$26.95 Organic Okanagan Rabbit grown by Violet and Dale Hedin of a Greek roasted red pepper sauce with a touch of cream. Juicy Black Tiger prawns marinated and sautéed, spiced with Dragonfly Farms in Armstrong. Prepared in a traditional Greek black pepper and garlic. Served with roast potatoes, rice, village style, it is cooked with Okanagan red wine, brandy, DINNER DIPS AND BREAD vegetables and drawn butter. tomato and baby onions, spiced with rosemary, bay leaves, TARAMASALATA ..................................................$9.50 PRAWNS IN GARLIC ..........................................$26.95 cloves and cinnamon. Before you take your first bite, take a A creamy, tangy carp roe dip with a pale pink colour blended Black tiger prawns sautéed in a herb and garlic sauce with a moment to wave your hand over your plate and breathe in the with lemon juice and olive oil and garnished with black Kalamata dash of red chilli pepper flakes, a splash of white wine and rich bouquet of spices. olives. served with rice pilaf, vegetables and roast potatoes. HOUMOUS ...........................................................$9.75 FILET OF SOLE ..................................................$18.95 DESERT MENU The most famous dip, Chickpeas, tahini, lemon juice and freshly Tender filet of sole, breaded and fried. Served with rice pilaf, BAKLAVA .............................................................$8.00 ground garlic. roast potatoes and vegetables. The legendary honey cake, thin phyllo pastry layers filled with TZATZIKI ..............................................................$9.75 STEAK AND PRAWNS ........................................$34.95 cinnamon, Okanagan Valley honey and crushed walnuts. A tasty garlic dip you’ll find at all souvlaki joints in Greece, finely An 8 oz New York steak served with a generous portion of BOUGATSA ..........................................................$8.00 chopped peeled cucumbers with dill, garlic and fresh yogurt. black tiger prawns tiganites served with rice, roast potatoes and Phyllo pastry, apricot brandy custard topped with whipped cream, TRI-DIP ..............................................................$13.95 vegetables. and walnuts.
Recommended publications
  • Baked Goods Salads Halva Date Shake 7 Chicken Souvlaki Georgie's Gyros

    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.
  • Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 a Taste of the Island

    Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 a Taste of the Island

    Appetizers Garlic Prawns Paros R79 Creamy Beef Strips R58 A taste of the island. Juicy prawns sautéed in Beef strips grilled in olive oil and rosemary. Served fresh garlic sauce and topped with melted in a creamy sauce with toasted Village bread. mozzarella cheese. Served with toasted Greek Village bread. Carpaccio R65 Thinly sliced fillets of beef, with Parmesan Grilled Calamari R59 shavings and fresh rocket. Drizzled with extra Tender and grilled over an open flame. Generously virgin olive oil and balsamic vinegar. drizzled with lemon butter sauce. Served with rice. Island Squid Heads R57 Garlic Snails R58 Dusted in seasoned flour and lightly fried. One 6 snails simmered in garlic butter. taste and you’ll know why we’re Africa’s favourite. add melted mozzarella R10 Prawns Saganaki R79 Oysters R21each Tender prawns sautéed in fresh tomato, white Have 3, 6, 12 or 69!!! Fresh oysters. wine, feta cheese, parsley and a topped with a Served on a bed of crushed ice. hint of chilli. Chicken Livers R50 Tiropita/Spanokopita (V) R55 A true delight! Creamy spicy livers grilled in Phyllo pastry filled with feta cheese and herbs, and olive oil and rosemary. Served with toasted Phyllo pastry filled with spinach. Village bread. Haloumi Cheese (V) R59 Mussels R59 A generous slice of this delicious Cypriot delicacy! Mussels poached in cream, white wine and Either served grilled or fried. garlic sauce. Garlic Prawns Paros U STAR O TE Appetizers Y D Keftedes/Meat Balls R58 S True Greek comfort food. Meatballs with fresh herbs. T Served with tzatziki. E G Meze & Ouzo R65 G A variety of freshly prepared meze, (Keftedes, Squid E Heads Calamari, chips, cucumber, tomato and olives) PLATIA T accompanied with Bread and Cool dips served with a Where People S D shot of Ouzo.
  • Great Food, Great Stories from Korea

    Great Food, Great Stories from Korea

    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
  • NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1

    NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1

    NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13.
  • The Melting Pot

    The Melting Pot

    The University of Akron IdeaExchange@UAkron The Dr. Gary B. and Pamela S. Williams Honors Honors Research Projects College Fall 2017 The eltM ing Pot: America, Food, and Ethnicity: 1880-1960 Jacob Kaus [email protected] Please take a moment to share how this work helps you through this survey. Your feedback will be important as we plan further development of our repository. Follow this and additional works at: http://ideaexchange.uakron.edu/honors_research_projects Part of the Cultural History Commons, Food Studies Commons, Social History Commons, and the United States History Commons Recommended Citation Kaus, Jacob, "The eM lting Pot: America, Food, and Ethnicity: 1880-1960" (2017). Honors Research Projects. 590. http://ideaexchange.uakron.edu/honors_research_projects/590 This Honors Research Project is brought to you for free and open access by The Dr. Gary B. and Pamela S. Williams Honors College at IdeaExchange@UAkron, the institutional repository of The nivU ersity of Akron in Akron, Ohio, USA. It has been accepted for inclusion in Honors Research Projects by an authorized administrator of IdeaExchange@UAkron. For more information, please contact [email protected], [email protected]. The University of Akron The Melting Pot: America, Food, and Ethnicity: 1880-1960 A Research Paper Submitted to The History Department and Honors College Faculty in Candidacy for the Honors Degree in History Department of History by Jacob Kaus Akron, Ohio September 2017 Contents Illustrations iii Introduction 1 Chapter I. Anglo-American Cuisine before 1880- an Introduction 5 Chapter II. America’s Culinary Melting Pot, 1880-1960 9 Conclusion 32 Bibliography 34 ii Illustrations Figures 1 Lewis Hine, Tenement Family, New York, 1910 2 Raphaelle Peale, Still Life with Steak, 1817 3 Unknown, Lunch at Delmonico’s Restaurant, c.
  • The Evidence Report

    The Evidence Report

    Obesity Education Initiative C LINICAL GUIDELINES ON THE IDENTIFICATION, EVALUATION, AND TREATMENT OF OVERWEIGHT AND OBESITY IN ADULTS The Evidence Report NATIONAL INSTITUTES OF HEALTH NATIONAL HEART, LUNG, AND BLOOD INSTITUTE C LINICAL GUIDELINES ON THE IDENTIFICATION, EVALUATION, AND TREATMENT OF OVERWEIGHT AND OBESITY IN ADULTS The Evidence Report NIH PUBLICATION NO. 98-4083 SEPTEMBER 1998 NATIONAL INSTITUTES OF HEALTH National Heart, Lung, and Blood Institute in cooperation with The National Institute of Diabetes and Digestive and Kidney Diseases NHLBI Obesity Education Initiative Expert Panel on the Identification, Evaluation, and Treatment of Overweight and Obesity in Adults F. Xavier Pi-Sunyer, M.D., M.P.H. William H. Dietz, M.D., Ph.D. Chair of the Panel Director Chief, Endocrinology, Diabetes, and Nutrition Division of Nutrition and Physical Activity Director, Obesity Research Center National Center for Chronic Disease Prevention St. Luke's/Roosevelt Hospital Center and Health Promotion Professor of Medicine Centers for Disease Control and Prevention Columbia University College of Physicians and Atlanta, GA Surgeons New York, NY John P. Foreyt, Ph.D. Professor of Medicine and Director Diane M. Becker, Sc.D., M.P.H. Nutrition Research Clinic Director Baylor College of Medicine Center for Health Promotion Houston, TX Associate Professor Department of Medicine Robert J. Garrison, Ph.D. The Johns Hopkins University Associate Professor Baltimore, MD Department of Preventive Medicine University of Tennessee, Memphis Claude Bouchard, Ph.D. Memphis, TN Professor of Exercise Physiology Physical Activity Sciences Scott M. Grundy, M.D., Ph.D. Laboratory Director Laval University Center for Human Nutrition Sainte Foy, Quebec University of Texas CANADA Southwestern Medical Center at Dallas Dallas, TX Richard A.
  • Taramasalata and Babaganoush by Dariush Lolaiy

    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.
  • Recipe Ideas for Farmed Sea Scallops the Whole Story

    Recipe Ideas for Farmed Sea Scallops the Whole Story

    Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipe Ideas for Farmed Sea Scallops The Whole Story By Marsden Brewer & Marnie Reed Crowell Foreword by Master Chef Barton Seaver Recipie Ideas for Farmed Sea Scallops: The Whole Story Copyright © 2020 Marsden Brewer ISBN: 978-0-9802177-8-0 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer, who may quote brief passages in review. Printed in the United States of America Table of Contents Foreword ..................................................................................................1 Handling Scallops ...........................................................................5 Petites—The Smallest ................................................................11 Butter-Braised PenBay “Popcorn” ....................................... 13 Steam shucking .............................................................................. 14 Amuse-bouche ..................................................................................15 Medium Size ..........................................................................................17 Spain ............................................................................................... 19 Manchego Scallops ..................................................................
  • An Efficient Promotion for Ethnic Restaurants. In: EURAM 2016

    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).
  • Nomad Menu Folded Option

    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.
  • A3 the M KITCHEN MENU GROUP JAN2020.Indd

    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
  • 0718 Ingredients Column

    0718 Ingredients Column

    [INGREDIENTS] by Karen Nachay Globe-Trotting Ingredients rab the attention of consumers Mexican cuisines are plentiful, but and keep them coming back by other cuisines have garnered the Gintroducing a little global cuisine interest of consumers and product flavor to food and beverage products developers as well. Mediterranean is and menu items. More than half (54%) one such cuisine, and Mintel notes of consumers have gone out of their that consumers are becoming more way to try a novel global food, accord- familiar with key ingredients from the ing to Datassential (2017). Breaking cuisine, such as dates, pistachios, the data down by generations shows and mint (Mintel 2018). In its Flavor that 68% of Millennials and Gen Z Forecast 2018 report, McCormick consumers have gone out of their way calls out East African cuisine as hav- to try a novel global food, compared ing rich, flavorful seasonings, with 50% of Gen Xers and 44% of marinades, and sauces perfect for Baby Boomers. The encouraging meat and poultry dishes, vegetables, numbers speak to the popularity of and legumes (McCormick 2017). global cuisines and the potential they These and other cuisines from have to attract consumers. around the world are being reinter- For food products and menu preted to give consumers new taste items, influences from Asian and and flavor experiences. Take, for instance, how developers and chefs Handheld foods popular Berbere is a popular Ethiopian seasoning blend of paprika, allspice, coriander, cardamom, ginger, are formulating more with specific around the world are serving as inspiration to cinnamon, and red pepper. Try it in dishes like roasted vegetables and pasta.