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2008 Crompond Rd. Cortlandt Manor, N.Y. 10567 Phone: (914) 737-1100 Fax (914) 737-1109 www.sansottadeli.com Wednesday February 12th, 2020 Soup 16 oz. - $3.95 + tax Quart - $7.50 + tax Chicken Noodle ~ Minestrone Avgolemono – Greek Lemon Chicken Soup w/ White Rice Hot Food – Entrees and Sides Entrée plus two sides $8.95 + tax Greek Specialties Beef and Lamb Gyros in a Grilled Pita w/ Tomato, Onions and Lettuce Souvlaki - Garlic, Lemon Herb Chicken Kebobs Moussaka – Layered Eggplant, Potato, Ground Beef Mix topped w/ Béchamel Sauce Pasticcio – Greek Version of Baked Ziti w/ a Seasoned Ground Beef Sauce Chicken Picatta – Caper White Wine Lemon Sauce Roasted Cauliflower Brown Rice w/ Roasted Peppers, Kalamata Olives and Crumbled Feta Three Cheese Meatloaf w/ Brown Gravy Tuscan Mashed Potatoes ~ Mac n Cheese~ Vegetable Medley ~ Rice Pilaf Meatballs Marinara ~ Chicken Parm ~ ¼ Rack Roasted Chicken Breaded Chicken Cutlet ~Marinated Grilled Boneless Chicken HOT FOOD ON A ROLL - $8.95 + TAX HOT FOOD ON A WEDGE - $9.95 + TAX ½ Wrap of the Day or ½ Panini of the Day & 16 oz. Soup of the Day - $8.95 Cold Wrap of the Day $8.95 + tax Pepper Turkey, Muenster Cheese, Lettuce, Red Onion and Honey Mustard Topped Salad of the Day $8.95 + tax Grilled chicken, Grilled Portabellas, Crumbled Gorgonzola, Roasted Peppers Over mixed Greens w/ Balsamic vinaigrette Chopped Salad of the Day $8.95+tax Chicken Cutlet, Black Bean and Corn Salad, Avocado chopped w/ Mixed Greens and Ranch Dressing Panini of the Day $8.95+ tax Cajun Turkey, Pepperjack Cheese, Bacon and Jalapeno Mayo Check our Website For Salad Bar and Grill Menu www.sansottadeli.com .

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Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
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Soups & Stews Cookbook
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SOUPS, STARTERS & SIDES Chicken Avgolemono
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2021 Menu Dd 01
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June Recipe ‐ Avgolemono
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The Mediterranean Diet 228�
DIET� Newly Revised and Updated Marissa Cloutier, MS, RD and Eve Adamson Recipes by Eve Adamson Produced by Amaranth This book is dedicated to Michael and Sophie. Wishing you both good health and a long, happy life. —M. C. To my children, Angus and Emmett, that they may learn to eat well, live well, and take their health into their own hands. —E. A. ojPCmlpM� Contents Introduction 1� Part I: The Beneﬁts of Eating Mediterranean 13� 1: Mediterranean Magic 15� 2: A Recipe for Wellness 39� 3: Olive Oil and Other Fats:� What You Need to Know 67� 4: Vegetables: The Heart and Soul of the � Traditional Mediterranean Diet 93� 5: The Fruits of Good Health 122� 6: The Grains, Legumes, Nuts, and Seeds � of the Mediterranean 147� 7: Meat, Poultry, Fish, Dairy, and Egg � Consumption the Mediterranean Way 171� 8: Embracing the Mediterranean Lifestyle 205� Contents� 9: Losing Weight and Living Well � on the Mediterranean Diet 228� Part II: Recipes for Enjoying the Mediterranean Diet 247� Mediterranean Snack Food: An Art Form, a Meal 249� • Tapas (Appetizers) 251� • Salads 270� • Soups and Stews 278� • The Main Course 286� • Desserts 306� Resources 317� Searchable Terms 323� Acknowledgments About the Author Cover Copyright About the Publisher ojPCmlpM� Introduction� If you grew up with a television set, you’ve probably seen the familiar scenario: a family gathered around the breakfast table, their plates piled high with eggs, bacon, sausage, maybe even a breakfast steak and a formidable stack of pancakes made with that ubiquitous box of handy biscuit mix. A bottle of maple-ﬂavored syrup and a stick of butter (or tub of margarine) adorned the center of the table.
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The W Orld's Bes T Bowl Fo Od
the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht
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DIPS TZATZIKI 9 Greek Yogurt with Cucumber
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Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, side salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs baked between layers of filo \\ 3.99 CLASSIC SPANAKOPITA (V) choice of chicken or beef/lamb*, lettuce, onion, tomato, savory Greek pie of spinach, feta and herbs FALAFEL BITES (V+, GF) house-made tzatziki sauce \\ 8.99 baked between layers of filo \\ 8.99 ground chickpeas, onions, fresh herbs, spices, fried, served with pickled radish and tahini sauce \\ 3.49 SPARTAN PASTITSIO choice of chicken or beef/lamb*, grilled onion, green pepper “Greek lasagna” macaroni, ground beef & cheeses DOLMAS (V+, GF) and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 topped with béchamel sauce \\ 9.99 grape leaves stuffed with rice & herbs \\ 3.49 ATHENIAN CHICKEN RIGANATO (GF w/o pita) MARINATED OLIVES (V+, GF) choice of chicken or beef/lamb*, French fries, onions, roasted half chicken marinated Greek style Kalamata, black and green olives, herbs and spices \\ 2.99 tomatoes, Greek mustard sauce \\ 8.99 in lemon, olive oil & herbs \\ 10.99 GREEK FRIES (V, GF) pita wraps TOUR OF GREECE tossed with herbs, spices, feta and lemon \\ 3.99 served with choice of rice pilaf or fries spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) LOUKANIKO chickpeas, sesame tahini, and seasonings
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Soups, Salads, and Starches
Soups, Salads, and Starches POTATOES SOUPS Duchess Potatoes: Potatoes Puréed Piped into Spirals, and Chicken & Rice Soup: with Vegetables in a Light Chicken Baked. (Idaho or Sweet Potatoes) Broth. Butternut Squash: With Brown Sugar, Cinnamon. Vegetable Beef Barley: With Fresh Vegetables in a clear Mushroom-Shaped Redskin Potatoes Broth. Chateau Potatoes: Oval-Shaped, Oven Roasted and Tour- Avgolemono (Greek Egg and Lemon Soup): Egg and Lemon nèed. in a clear Chicken Broth. Potato Pears: Potato Croquette in a Pear Shaped, Breaded Cuban Black Beans: With Rice and Onions. with Almonds and Bread Crumbs*. Lobster Bisque: With a touch of Cream and Cognac. Potato Pancakes: With Sour Cream and Apple Sauce* Cajun Gumbo: Dark and Spicy. Garlic Mashed Potatoes: Yukon Gold with Giblet Gravy or Irish Potato-Leek: Garnished with Scallions. White Peppercorn Sauce. Cajun Corn Chowder Smoked Gouda Potatoes au Gratin Croquette in Potato Nest: Mashed Potatoes formed into SALADS Balls, Deep Fried, served in a Shredded Potatoe Nest*. Delectable’s International House Salad: Italian Plum Fondont Potatoes Sliced & Seasoned with Caramelized On- Tomatoes, Marinated Black Olives, Imported Chinese Lotus ions. Root, Waffle-Cut Carrots, Cucumbers and Radishes over Parmesan Roasted Potato Wedges Mixed Lettuces. Mashed Potato Bar with Assorted Toppings* Traditional Cæsar Salad: With Garlic Herbed Croutons, fresh Romaine Lettuce and Homemade Cæsar Dressings. RICE Salade de Fleur: Gourmet Field Greens with Edible Flow- Whole Grain and Wild Rice Blend er, Wild Mushrooms, Hearts of Palm, etc.* Basmati Rice: With Roasted Pecans. Greek Salad: Tossed Greens, Feta Cheese, Cucumbers, Plum Tomatoes, Greek Olives, Pepperoncini, Green Pep- Spiced Apple Rice Pilaf pers, Red Onion Rings, and Oregano.* Saffron Rice: Yellow Rice with Peas.
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Flammarion ILLUSTRATED BOOKS RIGHTS and CO-EDITIONS
FRANKFURT 2017 Flammarion ILLUSTRATED BOOKS RIGHTS AND CO-EDITIONS FOOD & DRINK WINE & SPIRITS www.foreignrights-ﬂammarion.com Photographie par Rina Nurra, couverture de French Pâtisserie, de Ferrandi Paris © Flammarion, Paris, 2017 CONTENTS GASTRONOMY French Pâtisserie 4 The Chemistry of Cooking 6 Foie Gras 8 Super Foods 10 The Great Little Useful Cookbook 12 Veggie Earthling 14 Recipes in the Raw 16 Buddha Bowl 18 Gourmet Seaweed 20 Zero Waste 22 Encyclopedia of Vegetarian Cuisine 24 WINE & SPIRITS Whisky, The Connoisseur’s Journal 26 Bordeaux Grands Crus Classés 28 Rum, The Expert’s Guide 30 WINE & SPIRITS Best-sellers Bernard Laurance 32 Best-sellers Encyclopedias 33 Best-sellers Paul Bocuse 34 CONTENTS French Pâtisserie Master Recipes and Techniques from the Ferrandi School of Culinary Arts FRANKFURT 17 FRANKFURT Pâtisserie Toutes les recettes et techniques des plus grands chefs École Ferrandi Photographs by Rina Nurra The Authors Food & Drink École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to Key Sales Points students from France and abroad, including masterclasses taught by celebrated Michelin-starred • Ferrandi, the French School of Culinary Arts in Paris chefs. – dubbed the “Harvard of gastronomy” by Le Monde Rina Nurra is a culinary photographer whose work newspaper – is the ultimate pastry-making reference. has been published in several books and magazines. • With its global reputation for excellence, it has trained the world’s leading chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel The Work Roth actively support the school. • Ferrandi has partnerships with prestigious culinary The École Ferrandi, an internationally-renowned schools around the globe including Le Monde in professional culinary school in Paris, offers an intensive Athens, FFCC (French Food Culture Center) in Tokyo, course in the art of French pastry-making.
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Lunch Menu SOUPS Avgolemono(Gf/Df)/Vegetable Minestrone( Gf) $7.00 Pint/ $14.00 Quart
lunch menu SOUPS avgolemono(gf/df)/vegetable minestrone( gf) $7.00 pint/ $14.00 quart SALADS & BOWLS wedge salad iceberg lettuce, heirloom cherry tomato, smoked bacon, crumbled blue cheese, crispy shallots, tarragon, buttermilk dressing $15.00 southwestern cobb (gf) mixed greens, gorgonzola, avocado, cherry tomato, roasted corn, black beans w/ cumin, hb egg, citrus vinaigrette $16.00 buddha bowl (veg) shaved kale & baby arugula, quinoa, dill & lemon chick peas, marinated eggplant, hb egg, French feta, red wine vinaigrette $16.00 All of the above come with a choice of protein SANDWICHES & LUNCHES chicken piccata sandwich our signature sandwich on a warm baguette, arugula & lemon aioli $15.50 chicken salad sandwich 7 grain bread, lemon aioli, tomato, and baby arugula $14.00 tuna and avocado pressed on country white w/ fontina cheese & avocado $14.00 california turkey club house roasted turkey, lettuce, tomato, avocado, smoked bacon, gruyere, lemon aioli, on toasted french pullman $14.00 tacos shrimp or pork carnitas, peppers & onions, pineapple salsa, cabbage, salsa verde, cotija cheese, flour tortilla $13.00 cubano slow roasted pork shoulder, smoked ham, chipotle aioli, fontina cheese, pickles, pressed on ciabatta $13.00 falafel wrap chopped romaine, tzatziki, French feta, tomato, kalamata olive, syrian bread served with a side of fattoush $12.00 eggplant “meat”ball sub (thur-sat) roasted eggplant and ricotta vegetarian meatballs, tomato sauce, fontina cheese, grilled ciabatta $13.00 sandwiches come w/ chips & pickles / gf bread available upon request add a side of mixed greens $5 DESSERTS SPECIALS lemon chiffon, chocolate grand marnier marquis, rhubarb spice cake , blueberry corn cream cheese tarte, please inform your server if a person in your party has a food allergy t 617.489.5007 www.vickilees.com 105 t r a p e l o r o a d b e l m o n t , ma 0 2 4 7 8 .
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