The Real Greek Main Menu

Total Page:16

File Type:pdf, Size:1020Kb

The Real Greek Main Menu WE RECOMMEND THREE OR FOUR MEZES PER PERSON. COLD MEZES ARE SERVED FIRST, PERFECT FOR SHARING HOT FOLLOWS WHEN READY. BE ADVENTUROUS, DIVE IN & DON’T FORGET TO SHARE! GREEK OLIVES £2.75 GREEK FLATBREAD £3.00 CRUDITÉS £3.00 PELOPONNESE £32.50 for two The ideal Mediterranean nibble, ADD OLIVE OIL & DUKKAH £3.25 Fresh-cut carrot, celery and cucumber whilst you decide what to order. Our twist on an Eastern Mediterranean (47kcal) V VG GF (314kcal) V VG GF classic. Dukkah – a spicy mix of ground, CRUDITÉS OR GREEK FLATBREAD dry roasted nuts and seeds. HOUMOUS OR TZATZIKI (533kcal / 621kcal) V VG GIGANDES PLAKI OR CHICKPEAS (REVITHIA) COLD MEZE SPINACH TIROPITAKIA OR GREEN PEA FAVA £4.75 SPICY FETA DIP (HTIPITI) £5.00 NEW MELITZANOSALATA £5.00 DOLMADES Mashed green peas with olive oil and Roasted pepper and cheese dip, finished A light and fragrant blend of smoked CHICKEN OR HALLOUMI SKEWER lemon, topped with red onions and with a touch of chilli. (259kcal) V GF aubergine, garlic, shallots and lemon. LAMB KEFTE OR FALAFEL tomato. The Greek version of mushy (211kcal) V VG GF peas! (185kcal) V VG GF NEW SPICY WALNUT & AEGEAN SLAW OR GREEK SALAD RED PEPPER DIP £5.00 TARAMASALATA £4.50 N EW POTATOES OR CHIPS HOUMOUS £4.75 Inspired from Alexander the Great’s travels Rich, creamy and made fresh every day Our daily home blend of chickpeas, rich - an eastern Mediterranean character with naturally undyed cod roe. It’s not in tahini and delicately spiced with cumin spicy dip, with red peppers and walnuts. meant to be pink! (989kcal) and fresh chilli. (342kcal) V VG GF (353kcal) V VG BEETROOT, FETA & TONIA’S FILOXENIA £37.00 for two TZATZIKI £4.75 CHICKPEAS (REVITHIA) £4.50 LENTIL SALAD £4.75 Cool and tangy Greek yoghurt with Chickpeas with handfuls of herbs, olive oil Green lentils, beetroot and feta in our cucumber and garlic. (158kcal) V GF and lemon. (385kcal) V GF tangy lemon dressing. (461kcal) V GF CRUDITÉS OR GREEK FLATBREAD HOUMOUS OR SPICY WALNUT & RED PEPPER DIP HOT MEZE GREEN PEA FAVA HALLOUMI FRIES £5.75 MEAT PIE - THE GREEK WAY £6.50 OR CHICKPEAS (REVITHIA) GIGANDES PLAKI £4.75 Served with minted honey yoghurt. Traditional Northern Greece recipe, made Hearty giant beans, slow-cooked (620kcal) V with beef mince, filo pastry, feta cheese PRAWN SAGANAKI in a rich and herby tomato sauce. and parsley. (697kcal) OR HALLOUMI SKEWER (433kcal) V VG GF MEAT PIE - THE GREEK WAY SALT COD £6.75 SPINACH TIROPITAKIA £5.50 OR GRILLED AUBERGINE WITH DOLMADES £5.00 Fresh cod, home-cured then dipped in Three filo pastry parcels with creamy Vine leaves stuffed with rice, beer batter and fried. Served with lemon leek, spinach and feta filling, handmade GARLIC TOMATO SAUCE tomato and fresh herbs. mayonnaise. (778kcal) daily. (792kcal) V BBQ CHICKEN WINGS (246kcal) V VG GF OR GIGANDES PLAKI PRAWN SAGANAKI £7.25 NEW FALAFEL £5.50 NEW POURGOURI - BULGUR WHEAT £3.75 Tiger prawns in a rich tomato sauce, with Our signature recipe falafel, served with a LAMB MEATBALLS OR FALAFEL A classic Cypriot dish. Tonia’s mother’s spinach, pickled peppers and sprinkled tahini dip, pickled celery & carrot, tomato SAFFRON RICE OR CHIPS recipe of cracked wheat, with tomatoes with feta. Developed for us by Tonia Buxton. & onion salsa and sprinkled with sweet and onion. (190kcal) V VG (171kcal) GF paprika. (369kcal) V VG MYKONOS £39.00 for two GRILLED MEZE CHICKEN MONASTIRAKI £6.75 GRILLED KALAMARI £7.25 LAMB SKEWER £6.00 CRUDITÉS OR GREEK FLATBREAD Chicken, marinated with Greek herbs, Our own unique version, using the Lamb, skewered with onions and TARAMASALATA OR HOUMOUS served on a bed of tzatziki, and topped freshest squid and a sticky Greek peppers. Served with lemon with onion, tomatoes and paprika. honey and paprika marinade. mayonnaise. (413kcal) GF TZATZIKI OR MELITZANOSALATA (289kcal) GF (226kcal) GF GIGANDES PLAKI OR DOLMADES LAMB CUTLETS £7.75 CHICKEN SKEWER £5.75 NEW GRILLED OCTOPUS WITH FAVA £7.75 Grilled lamb cutlets, served with lentils SPINACH TIROPITAKIA Chicken, skewered with onions and Chargrilled octopus, tossed in olive oil, and minted Greek yoghurt. OR PRAWN SAGANAKI peppers. Served with lemon mayonnaise. garlic and Greek mountain oregano, (593kcal) GF HALLOUMI & VEGETABLE (300kcal) GF served on a bed of Santorini Fava (yellow SKEWER OR GRILLED KALAMARI lentils from Santorini). (274kcal) GF LAMB MEATBALLS £6.75 BBQ CHICKEN WINGS £5.25 Handmade lamb patties grilled and FALAFEL OR CHICKEN MONASTIRAKI Succulent chicken wings marinated in GRILLED AUBERGINE WITH GARLIC topped with Greek yoghurt, tomato AEGEAN SLAW OR GREEK SALAD a smoked chilli relish. (458kcal) GF TOMATO SAUCE £5.25 sauce, onions and sprinkled with Chargrilled aubergine served with paprika. (435kcal) PORK BELLY £6.75 garlic and tomato sauce. Slow-roasted pork belly, with oregano, (145kcal) V VG GF LAMB KEFTE £6.25 paprika and topped with red onion. Lamb, minced and marinated with SOUVLAKI WRAPS £6.25 each (503kcal) GF HALLOUMI & aromatic Anatolian spices. Served VEGETABLE SKEWER £5.50 with minted yoghurt. (353kcal) We use the best meat, Cypriot halloumi, LOUKANIKO — Halloumi, skewered with peppers and falafel or jackfruit, wrapped in our gorgeous BEEF & PORK SAUSAGE £6.25 courgettes. Served with minted yoghurt. flatbread, with homemade tzatziki, fresh tomatoes, red onion and sweet paprika. Traditional Greek beef and pork sausage, (394kcal) V GF (*No Tzatziki in the Falafel & chargrilled and sprinkled with oregano. Jackfruit Souvlaki Wraps). Served with smoked chilli relish. (651kcal) LOUKANIKO SAUSAGE (650kcal) OR PORK BELLY (553kcal) OR CHICKEN (443kcal) SIDES & SALADS OR LAMB KEFTE (587kcal) NEW AEGEAN SLAW £3.75 CHIPS £3.50 OR HALLOUMI (471kcal) V GREEK SALAD Thinly shredded cabbage, carrot, red and Fluffy, light and fried to perfection. OR FALAFEL WITH Regular £4.75 / Large £7.75 green peppers, with an olive oil dressing. (813kcal) V VG TAHINI (949kcal) V VG Classic, hearty and rustic, with (240Kcal) V VG GF OR NEW JACKFRUIT GYROS tomatoes, cucumber, peppers, SAFFRON RICE £3.50 WITH TAHINI (487kcal) V VG Greek olives, red onion, feta and olive NEW POTATOES £3.50 Long-grain rice dressed with herbs, oil, finished with Greek oregano from Delicate, nutty and tossed in olive olive oil, Greek honey and fragrant SOUVLAKI WRAPS Mavrouda, Thessaloniki. oil and lemon juice. Kozanis saffron. FOR TWO £23.00 (317kcal / 634kcal) V GF (271kcal) V VG GF (408kcal) V GF One lamb kefte, one halloumi and one chicken souvlaki, halved and served with any two regular sides or salads. FULL ALLERGEN INFO MENU AVAILABLE ON REQUEST. Although dishes identified are gluten free, as we have products in the restaurant that contain gluten, there is a possibility that traces of gluten may still be found V ITEMS ARE SUITABLE FOR VEGETARIANS. in them. The same situation can occur with our vegetarian and vegan dishes, which can come in contact with other products. Menu descriptions may not include VG ITEMS ARE SUITABLE FOR VEGANS. all ingredients; more detailed allergen information is available upon request. All our dishes may contain traces of nuts. Any gratuities left in recognition of good GF ITEMS ARE SUITABLE FOR COELIACS. service will go directly and entirely to the restaurant team. DESSERTS CHOCOLATE MOUSSE CAKE £5.00 LUXURY ICE-CREAM £3.75 TEA A luxurious, dark chocolate mousse cake. Vanilla (419kcal) V FRESH MINT TEA £1.80 GREEK FILO CUSTARD PIE £4.75 (333kcal) V Chocolate (433kcal) V A traditional dessert from Sérres, North Strawberry (312kcal) V OTHER TEAS £1.80 Greece, called Bougatsa. Filo pastry filled GREEK YOGHURT WITH WALNUTS Pistachio (413kcal) V English Breakfast, Earl Grey, with a unique custard cream, served IN SYRUP £4.25 Peppermint, Green Tea, Camomile. warm and topped with vanilla ice-cream A traditional Greek dessert of Greek and a sprinkling of cinnamon. (958kcal) V yoghurt, served with walnuts in syrup. (250kcal) V GF GREEK SPECIALITIES COFFEE BAKLAVA £4.25 Homemade, crisp filo pastry with walnuts. LOUKOUMIA £2.25 GREEK COFFEE £2.75 CAFFÈ AMERICANO £2.00 (542 kcal) V VG Delicate Greek sweets flavoured Served sweet, medium or bitter. With a SINGLE ESPRESSO £1.75 with nuts. (216kcal) little Loukoumi – a delicate Greek sweet CAPPUCCINO, LATTE, CARAMEL & PECAN CHEESECAKE flavoured with nuts. DOUBLE ESPRESSO £2.50 £5.00 LUXURY SORBET £3.75 Creamy Real Greek vanilla cheesecake Lemon (261kcal) V VG POT OF GREEK MOUNTAIN TEA £2.00 *Soya milk available for tea/coffee topped with delicious caramel and Mango (283kcal) V VG Drunk for its health benefits and full upon request. toasted pecan nuts from the Aegean. of antioxidants. All on a biscuit and pecan base. (315kcal) WHITE WINE Serving Colour Key: 175ml glass • 250ml glass • 750ml bottle ROSÉ WINE ELLINAS WHITE Greece LA PLACE SAUVIGNON BLANC France PINOT GRIGIO Italy Serving Colour Key: £4.75 • £6.50 • £17.50 £5.80 • £8.10 • £22.50 £6.15 • £8.80 • £24.50 175ml glass • 250ml glass • 750ml bottle Specially bottled in Thessaloniki for The Vibrant, crisp and zesty, with the classic This is a fine, dry wine with an elegant Real Greek. A delightful dry wine with Sauvignon nose of gooseberries and a intense aroma and a pleasant delicate floral aromas and fragrant fruit hint of tropical fruit. fruity aftertaste. THYMIOPOULOS - ATMA Greece on the palate. £6.65 • £9.40 • £26.50 CAVINO - IONOS WHITE Greece SEMELI - FEAST WHITE Greece Dry rosé made in the temperate RETSINA Greece £5.20 • £7.40 • £20.50 £6.15 • £8.80 • £24.50 area of Naoussa, North West £4.75 • £6.50 • £17.50 Dry white wine, from vineyards at Dry white wine from Arcadia, in the Greece. Aromas of wild strawberries Light golden colour.
Recommended publications
  • A Grounded Theory of Authenticity and Quality Constructions for Ethnic Restaurants: Implications for Effective Marketing Strategies
    A grounded theory of authenticity and quality constructions for ethnic restaurants: implications for effective marketing strategies Eleni (Elena) Chatzopoulou Newcastle University Business School PhD Thesis submitted to the Faculty of Humanities and Social Sciences at the University of Newcastle upon Tyne for the degree of Doctor of Philosophy January 2018 ii Declaration No portion of the work referred to in this thesis has been submitted in support of an application for any other degree or qualification from this, or any other, University or institute of learning. (signature)…………………………………,(date)………………..... iii Acknowledgements During the PhD journey, there have been many people who supported me and believed in me. I wish to begin, though, with my beloved family: Giorgos Tetradis, Katerina Bendopoulou, Joyce Chatzopoulou and Markos Tetradis, who shared their endless love with me during the PhD years and they were always reminding me of how proud they were of me. Nor could I exclude my friends and relatives, whose messages and comforting words have accompanied me during this journey. Either in person or via Facebook, Viber and Skype they have been around during the good or bad times of the last years. Apart from my friends and family, my supervisors, Prof. Matthew Gorton and Dr Sharron Kuznesof, have been the cornerstone of the current thesis. They have heard my complaints, they have seen me disappointed and tired but thanks to their patience and support this research has been completed. Special thanks to the interview participants, the restaurant owners and the consumers, as without them this study wouldn’t be completed. They agreed to be interviewed even if they were busy, they shared their valuable experiences and some of them have been kind enough to treat me with food of their restaurants during our interview.
    [Show full text]
  • Greek and Mediterranean Cafe and Deli Starters -Mezethakia Please
    MANOS Greek and Mediterranean Cafe and Deli 105 Walton Street, Oxford, OX2 6EB, Tel. 01865 311 782 Starters -Mezethakia Houmous Chickpeas with tahini, olive oil, garlic and lemon. Tzatziki Greek yoghurt with cucumber, mint and garlic Taramosalata Rich natural-cured cod’s roe dip All above are served with warm bread Olives Choose your favourite: Fresh herbs and peppers(green & black), Lemon and dill, Kalamata. Dolmathes 6 Vine leaves stuffed with rice and herbs. Falafel 3 Fried balls of spiced chickpeas served with houmous. Tabouleh Couscous with parsley, red peppers, lemon juice and olive oil. 3. Chickpea salad Chickpeas with parsley, peppers, lemon juice, olive oil. Greek salad Tomatoes, cucumber, onion, feta cheese, fresh herbs and olive oil. Spicy red peppers stuffed with feta (slightly spicy) Stuffed with Greek feta & spices. Mezze Plate Choice of any four starters from above, served with warm pitta bread. 'Nick’s' Soup Delicious, home made fresh soup of the day served with olives and warm pitta bread...( The soup is vegan & gluten free unless otherwise specified ) Anchovies Fresh anchovy fillets in olive oil, served with toasted pitta bread Basket of warm pitta bread Please order at the counter. Thank you. Main Courses Gigantes Plaki ( gluten free ) Greek butter beans in a tomato and herb sauce with carrots and celery, baked in the oven, served with salad & houmous. Fasolakia Ladera ( gluten free ) Fine green beans cooked in tomato, carrots and fresh herbs, served with salad & houmous. Imam Bayeldi ( gluten free ) Aubergine, tomatoes and onion baked slowly with herbs and garlic, served on a bed of rice & salad.
    [Show full text]
  • Pasta Salates | Salads Grecian
    OREK TIKA | APPE TIZ ERS SPREADS PITA | 1 TIROKAFTERI | 10 grilled greek flat bread spicy feta + sun dried tomato + chili flakes + garlic TZATZIKI | 10 CHEF'S DIP | 10 yogurt + cucumber + sour cream + mint + garlic roasted red pepper + feta + fresh basil + herbs HUMMUS | 10 MELITZANOSALATA | 10 chickpeas + tahini + garlic + olive oil roasted eggplant + tomato + onion + parsley + garlic + olive oil TARAMOSALATA | 10 PIKILIA | 17 made from red caviar + potato + onion + olive oil choose 3 dips from above served with pita SAGANAKI OPA | 13 GARIDAKIA SAGANAKI | 17 our famous flaming pan seared cheese black tiger shrimp + baby spinach + bell pepper + tomato + onion + feta + on toasted bread HALLOUMI CHEESE | 16 grilled cypriot traditional cheese + pita MIDIA SAGANAKI | 16 mussels + bell pepper + tomato + onion + feta + BAKED FETA | 14 herbs + spices + on toasted bread crusted feta + caramelized honey glaze + cherry tomato + walnut KALAMARI | SQUID | 14 breaded or grilled KEFTEDES | 14 baked meatballs + tomato sauce + ouzo + feta OCTAPODI STIN SKARAS | 17 grilled Moroccan octopus + olive oil + lemon vinaigrette DOLMADES | 14 stuffed vine leaves + ground beef and pork + GIGANDES PLAKI | 9 rice + spices + creamy lemon sauce large lima beans + tomato + onion + olive oil SPANAKOPITA | 10 feta + spinach + onion + phylo pastry Mythos Favorites SALATES | S A L ADS MA KAR O N A D A | PASTA GREEK | 12 GREEK | 19 fresh lettuce + tomato + cucumber + onion + feta + spaghetti + feta + house tomato sauce + cherry kalamata olives + oregano + house vinaigrette
    [Show full text]
  • Greek Recipes
    GREEK RECIPES Recipes for people affected by cancer 1 Produced and Published by Centre for Rural Health, University of Tasmania, Launceston Tasmania 7250. Copyright © 2020 All rights reserved. ISBN: 978-1-922352-43-9 Project Team Pathma Namasivayam RN PhD Tony Barnett RN PhD Sophie Hofto Accredited Practising Dietitian & Nutritionist Suzanne Mallick RN PhD Christine Low RN PhD Candidate Ms Terri Stevens Acknowledgements We would like to thank the following people for their contribution to the development of the recipe book and visual displays. Recipe source/contributors Mr Nick Theodoropoulos, Mr Nick Woods, Mr John Giameos, Ms Kaye Giameos, Ms Effie Karamalis, Mrs Praxia Kounelis, Mrs Toula Kokkoris, Mrs Eva Fiotakis and the Greek Community of Tasmania. Ms Eli K Giannopoulos and Mr Ioannis Giannakas (MyGreekdish.com) Chef Matthew Stevens Haitalis, D. (Eds). (2000). The best traditional recipes of Greek cooking. Haitalis Editions Jansen-Kesslar, G (n.d.). Opa! The taste of Greece in southwestern Saskatchewan. RVwest eNewsletter Retrieved from https://www. rvwest.com/article/swift_current/opa_the_taste_of_greece_in_southwestern_saskatchewan Pauli, C. (1970). Flavors of Greece The Decatur Daily Review. Retrieved from https://www.newspapers.com/clip/57181987/ spanakopita/ Photography and development of recipe book Ms Terri Stevens Development of visual displays Mr Darren Grattidge Translation Greek Community of Tasmania Project collaborators and supporters University of Tasmania, Greek Community of Tasmania, Cancer Council Tasmania, Eating with Friends Funding This project is funded by the Tasmanian Community Fund Disclaimer The University of Tasmania makes no representation or warranties with respect to the accuracy or completeness of the contents of this Recipe Book and it specifically disclaims any implied warranties of merchantability or fitness for any particular purpose.
    [Show full text]
  • Grilled Meze Sides & Salads Cold Meze Hot Meze Perfect
    WE RECOMMEND THREE OR FOUR MEZES PER PERSON. COLD MEZES ARE SERVED FIRST, PERFECT FOR SHARING HOT FOLLOWS WHEN READY. BE ADVENTUROUS, DIVE IN & DON’T FORGET TO SHARE! GREEK OLIVES £2.75 GREEK FLATBREAD £3.00 CRUDITÉS £3.00 PELOPONNESE £32.50 for two The ideal Mediterranean nibble, ADD OLIVE OIL & DUKKAH £3.25 Fresh-cut carrot, celery and cucumber whilst you decide what to order. Our twist on an Eastern Mediterranean (47kcal) V VG GF (314kcal) V VG GF classic. Dukkah – a spicy mix of ground, CRUDITÉS OR GREEK FLATBREAD dry roasted nuts and seeds. HOUMOUS OR TZATZIKI (533kcal / 621kcal) V VG GIGANDES PLAKI OR CHICKPEAS (REVITHIA) COLD MEZE SPINACH TIROPITAKIA OR GREEN PEA FAVA £4.75 SPICY FETA DIP (HTIPITI) £5.00 NEW MELITZANOSALATA £5.00 DOLMADES Mashed green peas with olive oil and Roasted pepper and cheese dip, finished A light and fragrant blend of smoked CHICKEN OR HALLOUMI SKEWER lemon, topped with red onions and with a touch of chilli. (259kcal) V GF aubergine, garlic, shallots and lemon. LAMB KEFTE OR FALAFEL tomato. The Greek version of mushy (211kcal) V VG GF peas! (185kcal) V VG GF NEW SPICY WALNUT & AEGEAN SLAW OR GREEK SALAD RED PEPPER DIP £5.00 TARAMASALATA £4.50 N EW POTATOES OR CHIPS HOUMOUS £4.75 Inspired from Alexander the Great’s travels Rich, creamy and made fresh every day Our daily home blend of chickpeas, rich - an eastern Mediterranean character with naturally undyed cod roe. It’s not in tahini and delicately spiced with cumin spicy dip, with red peppers and walnuts.
    [Show full text]
  • Mezedes & Orektika Sto Fourno
    Mezedes & Orektika Salates Psaria & Thalassina Sharas Tzatziki 14.90 Horiatiki 20.90 Htapodi 32.90 Refreshing Greek yogurt mixed with cucumber, garlic & Extra Virgin Olive Oil Traditional Greek Salad of Tomato, Cucumber, Green Pepper, Onion, Oregano, Grilled octopus with lemon, oregano & Extra Virgin Olive Oil Kalamata olives, Feta cheese & Extra Virgin Olive Oil Melitzanosalata Agioritiki 14.90 Garides 16.90 Smoky eggplant spread with red peepers & pinch of garlic & Extra Virgin Olive Oil Lahano Karoto 15.90 Grilled jumbo prawn (1pc) with lemon & Extra Virgin Olive Oil Shredded cabbage & carrots, served with Olive oil lemon sauce. Taramosalata 15.90 Xifias 33.90 Spread with delicate white cod roe mixed with bread crumbs & lemon juice topped Bakalaki 23.90 Grilled Sword fish fillet served with lemon sauce & boiled vegetables with pickled wild Cretan Kritamos Mixed salad with lettuce, Tomato, rocket, pickled peppers, radish, green olives & olive oil – vinegar sauce Tsipoura 43.90 Fava 14.90 400gr - Grilled Sea Bream served with lemon sauce & boiled vegetables Santorini fava beans with capers, onion & Extra Virgin Olive Oil Dakos 20.90 Kytherian type wheat rusks, topped with feta cheese, Tomatoes, capers, Fagri 110.90 Tyrokafteri 14.90 sliced olives, oregano & Extra Virgin Olive Oil 800gr - Grilled Red Sea Bream served with lemon sauce & boiled vegetables Spicy Feta cheese spread with Greek yoghurt & roasted red peppers Lavraki 67.90 Pita bread 2.90 600gr - Grilled Sea Bass served with lemon sauce & boiled vegetables Greek style flat bread
    [Show full text]
  • Salates | Salads Orektika | Appetizers
    OREK TIKA | APPE TIZERS SPREADS PITA | 1 TIROKAFTERI | 10 grilled greek flat bread spicy feta + sun dried tomato + chili flakes + garlic TZATZIKI | 10 CHEF'S DIP | 10 yogurt + cucumber + sour cream + mint + garlic roasted red pepper + feta + fresh basil + herbs HUMMUS | 10 MELITZANOSALATA | 10 chickpeas + tahini + garlic + olive oil roasted eggplant + tomato + onion + parsley + garlic + olive oil TARAMOSALATA | 10 made from red caviar + potato + onion + olive oil PIKILIA | 17 choose 3 dips from above served with pita SAGANAKI OPA | 13 GARIDAKIA SAGANAKI | 17 our famous flaming pan seared cheese black tiger shrimp + baby spinach + bell pepper + tomato + onion + feta + on toasted bread HALLOUMI CHEESE | 16 grilled cypriot traditional cheese + pita MIDIA SAGANAKI | 16 mussels + bell pepper + tomato + onion + feta + BAKED FETA | 14 herbs + spices + on toasted bread crusted feta + caramelized honey glaze + cherry tomato + walnuts KALAMARI | SQUID | 14 breaded or grilled KEFTEDES | 14 baked meatballs + tomato sauce + ouzo + feta OCTAPODI STIN SKARAS | 17 grilled Moroccan octopus + olive oil + lemon vinaigrette DOLMADES | 14 stuffed vine leaves + ground beef and pork + GIGANDES PLAKI | 9 rice + spices + creamy lemon sauce large lima beans + tomato + onion + olive oil SPANAKOPITA | 10 feta + spinach + onion + phylo pastry SALATES | SAL ADS GREEK | 12 HORTOSALATA | 15 fresh lettuce + tomato + cucumber + onion + feta + baby spinach + fresh lettuce + grilled vegetables + kalamata olives + oregano + house vinaigrette goat cheese + house honey balsamic
    [Show full text]
  • Chatzopoulou E, Gorton M, Kuznesof S. Quality Conventions Theory and the Communication of Authenticity: Evidence from Greek Restaurants in the UK and Greece
    Chatzopoulou E, Gorton M, Kuznesof S. Quality Conventions Theory and the Communication of Authenticity: evidence from Greek restaurants in the UK and Greece. In: Radical Marketing Academy of Marketing Annual Conference 2016. 2016, Newcastle Upon Tyne: Academy of Marketing. Copyright: © 2016. This manuscript version is made available under the CC-BY-NC 4.0 license URL link to proceedings: https://www.academyofmarketing.org/conference/conference-history/conference-2016/ 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 Quality Conventions Theory and the Communication of Authenticity: evidence from Greek restaurants in the UK and Greece Introduction Authenticity and quality are important characteristics for marketers seeking to foster customer loyalty (Kolar & Zabkar, 2010). However, both quality and authenticity are complex constructs, depending not only on objective product features but also the perceptions of consumers and reference groups (Migliore, Schifani, & Cembalo, 2015). Quality Conventions Theory (QCT) provides a framework for understanding the plurality of interpretations of quality and how judgements depend on contrasting “worlds of production” and related, broader normative frameworks invoked in justifying evaluations and actions (Ponte & Gibbon, 2005; Storper & Salais, 1997). While several authors apply QCT to studies of food production (Climent-López et al., 2014; Fonte, 2008; Migliore et al., 2015; Murdoch, Marsden, & Banks, 2000; Ponte, 2009), little attention has been paid to the relationship between particular conventions and the meaning and construction of authenticity. This is surprising given the salience of product authenticity in consumer evaluations of food quality (Kuznesof, Tregear, & Moxey, 1997).
    [Show full text]
  • Whole Fish Specialty
    . About our Whole Fresh Fish We specialize in the simple technique of wood grilling & basting with olive oil, lemon & oregano. • • Striped Sea Bream) Greece • mild flavor, moist, delicate and flaky (Black Sea Bream) Greece • medium flavor, moist, dense and flaky Spain • mild flavor, firm, European flat fish (Yellow Snapper) Greece • mild flavor, moist, delicate and flaky (Sole) Greece • medium flavor, firm, similar to Dover Sole (pan- roasted) • • Eur. Striped Bass) Greece • mild flavor, moist, meaty and flaky Sea Bream) Greece • medium flavor, moist, dense and flaky Salmon Variety) Iceland • full flavor, moist, dense and flaky Maine • medium flavor, moist and flaky, (pan-roasted) Sole) Holland • medium flavor, firm and dense (Mkt. Price) Nova Scotia) Canada • split in half, wood grilled and basted with olive oil and lemon 28.50 per pound All Whole fish served with Greek extra virgin olive oil, lemon, Santorini capers & Tuscan kale. Whole Fish Specialty Wrapped w/Fresh Herbs & Lemon, Steamed on Rock Salt. Served with Tuscan Kale, Lemon Vinaigrette 46. Oven roasted with layers of Vidalia onion, sweet carrots, and roma tomato Served with Hawaiian sea beans 54. Served with Tuscan Kale, Lemon Vinaigrette, Santorini Capers 86. Mediterranean Tasting Dinner • starts with a tasting of four spreads choose and share any four meze appetizers choose and share a whole traditional fish selection ("Rare Import" selection and Dover Sole 10. Supp.) “unilateral”, Cannellini bean stew, lemon emulsion 33. sautéed, Greek lentils, root vegetables, lentil-foie emulsion 29. olive oil poached, trumpet crusted, wild mushrooms, salsify, sherry mushroom broth 34. fork mashed Nafplio potatoes, pickled garden tomatoes, honey braised Cipollini onions 28.
    [Show full text]
  • We Recommend Three Or Four Mezes Per Person. Cold Mezes Are Served First, Hot Follows When Ready. Be Adventurous, Dive In
    WE RECOMMEND THREE OR FOUR MEZES PER PERSON. COLD MEZES MEET TONIA! ARE SERVED FIRST, HOT FOLLOWS WHEN READY. BE ADVENTUROUS, Tonia Buxton is the face of Greek food DIVE IN & DON’T FORGET TO SHARE! in the UK and presenter of the award- winning ‘My Greek Kitchen’ TV series. Tonia has a passion for food, born from COLD & HOT MEZE an early apprenticeship in her mother’s kitchen, and has brought this passion to the development of our dishes GREEK OLIVES £2.75 GREEK FLATBREAD £3.00 CRUDITÉS £3.00 at The Real Greek. The ideal Mediterranean nibble, ADD OLIVE OIL & DUKKAH £3.25 Fresh-cut carrot, celery whilst you decide what to order. Our twist on an Eastern Mediterranean and cucumber. (47kcal) V GF (314kcal) V GF classic. Dukkah – a spicy mix of ground, dry roasted nuts and seeds. (533kcal / 621kcal) V GREEN PEA FAVA £4.75 TARAMASALATA £4.50 AEGEAN PRAWNS £7.00 Mashed green peas with olive oil and Rich, creamy and made fresh every day Tiger prawns and safron rice, cooked lemon, topped with red onions and with naturally undyed cod roe. It’s not in a tomato, feta and spinach sauce. tomato. The Greek version of mushy peas! meant to be pink! (989kcal) (256kcal) GF (185kcal) V GF CHICKPEAS (REVITHIA) £4.50 SALT COD £6.75 HOUMOUS £4.75 Chickpeas with handfuls of herbs, olive oil Fresh cod, home-cured then dipped in Our daily home blend of chickpeas, rich and lemon. (385kcal) V GF beer batter and fried. Served with lemon in tahini and delicately spiced with cumin mayonnaise.
    [Show full text]
  • Grilled Meze Sides & Salads Cold & Hot Meze Perfect
    WE RECOMMEND THREE OR FOUR MEZES PER PERSON. COLD MEZES ARE SERVED FIRST, MEET TONIA! HOT FOLLOWS WHEN READY. BE ADVENTUROUS, DIVE IN & DON’T FORGET TO SHARE! Tonia Buxton is the face of Greek food in the UK and presenter of the award- COLD & HOT MEZE winning ‘My Greek Kitchen’ TV series. Tonia has a passion for food, born from an early apprenticeship in her mother’s GREEK OLIVES £2.75 GREEK FLATBREAD £3.00 CRUDITÉS £3.00 kitchen, and has brought this passion The ideal Mediterranean nibble, ADD OLIVE OIL & DUKKAH £3.25 Fresh-cut carrot, celery to the development of our dishes whilst you decide what to order. Our twist on an Eastern Mediterranean and cucumber. (47kcal) V VG GF at The Real Greek. (314kcal) V VG GF classic. Dukkah – a spicy mix of ground, dry roasted nuts and seeds. (533kcal / 621kcal) V VG GREEN PEA FAVA £4.75 CHICKPEAS (REVITHIA) £4.50 MEAT PIE - THE GREEK WAY £6.50 Mashed green peas with olive oil and Chickpeas with handfuls of herbs, olive oil Traditional Northern Greece recipe, lemon, topped with red onions and and lemon. (385kcal) V VG GF made with beef mince, filo pastry, feta tomato. The Greek version of mushy peas! cheese and parsley. (185kcal) V VG GF BEETROOT, FETA & LENTIL SALAD £4.75 (697kcal) Green lentils, beetroot and feta in our HOUMOUS £4.75 tangy lemon dressing. (461kcal) V GF TIROPITAKIA £5.25 Our daily home blend of chickpeas, rich Three filo pastry parcels with creamy in tahini and delicately spiced with cumin GIGANDES PLAKI £4.75 leek, spinach and feta filling, handmade and fresh chilli.
    [Show full text]
  • Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
    PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
    [Show full text]