FOOD MENU SALADS Add-Ons! Beef $8.50 Or Chicken $7.25 Or Each Prawn $3.95

Total Page:16

File Type:pdf, Size:1020Kb

FOOD MENU SALADS Add-Ons! Beef $8.50 Or Chicken $7.25 Or Each Prawn $3.95 FOOD MENU SALADS Add-ons! Beef $8.50 or Chicken $7.25 or each Prawn $3.95 Horiatiki - Small or Large $12.75 or $15.95 Mixed Green Salata $12.75 Artichoke Salata $13.50 Seafood Salata $17.95 Beet Salata $14.75 SOUPS Avgolemono $9.95 Fasoulatha $9.95 DIPS & BREAD Taramasalata $11.95 Tzatziki $11.25 Houmous $11.95 Tri-Dip $16.75 Orekteka $14.75 Pita Bread - 2 extra! $2.95 Theo’s Tapenade & (2) Pita $4.95 Fava $10.95 APPETIZERS / VEGETARIAN / SEAFOOD Hot Platter for Two $37.75 Spanakotiropita $11.95 Dolmathes Avgolemono or Vegan Dolmathes Avgolemono $12.50 Kotopita~Chicken in Phyllo $10.50 Chicken Livers $12.50 Tiropita $11.50 Calamarakia $16.95 Phyllo Appy Sampler $10.50 Sautéed Calamari $16.95 Olives & Macedonian Cheese $10.50 Garithes or Chicken Uvetsi $17.75 Yigantes~Giant White Beans $10.25 Garithes Me Skortho (Garlic Prawns) $15.75 Saganaki Flamed $16.95 SEAFOOD / MEAT / CHICKEN / LAMB All Entrees served with Mediterranean Rice, Roast Potatoes & Steamed Vegetables Theo’s Platter for Two ~ A Taste of Greece! $67.95 (Greek Salad, Beef Souvlaki, Dolmathes, Moussaka, Spinach Pie & Lamb Chops) Seafood Platter for Two ~ (Greek Salad, Calamari, Oysters, Salmon in Phyllo, Tiger Prawns) $67.95 Moussaka or Vegan Moussaka $25.95 Calamari Dinner $22.95 NY Steak with Prawns ~ 8 oz. $34.95 NY Steak ~ 8 oz. $28.95 Fillet of Sole $17.95 Salmos Sto Phyllo $24.95 Lamb Shoulder Oregano $35.95 Rosemary Chicken $21.50 Paithakia - 4 Lamb Chops $37.95 Souvlaki~ Beef, Chicken, Pork $21.50 Rack of Lamb $39.95 Prawns Sautéed or Skaras $28.95 Thalasina (Oysters) $26.95 Rabbit Stifado $36.95 BBQ or Mediterranean Ribs $24.95 DESSERTS Baklava - $10.95 Bougatsa – $9.95 Ekmek – $9.95 Tiramisu – $9.95 Ravani - $9.95 FAMILY STYLE TAKE-OUT FEATURES Theo’s Platter for 2 $67.95 Beef Souvlaki, Moussaka, 2 Lamb Chops, 4 Spanakotiropita, 2 Dolmathes, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki Serves approx 2 to 4 people. Upgrade to a Platter for 4 $135.00 Seafood Platter for 2 $67.95 2 Salmos Sto Phyllo, 4 Black Tiger Prawns, 4 Oysters, Calamari, Roast Potatoes, Vegetables, Rice, Greek Salad, Tzatziki Serves approx 2 to 4 people. Upgrade to a Platter for 4 $135.00 Appetizer Platter for 2 $37.75 2 Dolmathes, 2 Spanakotiropita, 2 Kotopita, 2 Tiropita, Calamari, Chicken Livers, Tzatziki Serves approx 2 to 3 people Upgrade to a Platter for 4 $75.00 Chicken and Ribs for 2 $62.50 Roasted Rosemary Chicken (1/2 chicken), Full Rack of Ribs (Mediterranean or BBQ) Vegetables, Rice, Roast Potatoes, Greek Salad Serves approx 2 to 4 people Substitute Lamb Shoulder for Ribs add $10.00 Vegan Platter for 2 $71.95 Vegan Moussaka, Yigantes, 4 Vegetarian Dolmathakia, Fava, Houmous, Pita, Mixed Green Salata Serves approx 2-4 Add a 6 pack of Mytho’s Greek Beer $29.95 Bottle of Gehringer Dry Riesling $33.00 Bottle of Cerejeiras Tinto $35.00 No substitutions on feature takeout menu. Thank you. Tax and gratuity not included. Price subject to change. Please call 250-492-4019 DRINKS MENU LOCAL CIDER Naramata Cider Company Dry Apple or Pear Cider - 355 ml $6.95 Grower’s - Peach Cider - 330 ml $6.50 LOCAL DRAFT 10 oz $5.25 - 14 oz $7.50 Cannery Brewing - Naramata Nut Brown - LakeBoat Lager LOCAL BEER Cannery - Blackberry Porter 650 ml $12.95 Tin Whistle Peach Cream Ale 650 ml $12.95 DOMESTIC BEER $6.50 Canadian - Budweiser - Coors Light IMPORT BEER $7.95 Greece - Fix or Mythos Corona Stella- Heineken – Guinness- Holsten (Alcohol Free) 330 ml $6.50 COCKTAILS Ouzo & Coke - 1 oz $6.95 Greek Jellybean - 1.5 oz $8.75 Greek Stinger - 1.5 oz $9.75 Ouzo Lemonade - 1 oz $7.75 Aperol Spritz - 1 oz. & 3 oz. $11.75 Zeus Juice - 1.5 oz $9.75 Traditional Margarita - 1.5 oz $9.25 Mott’s Bloody Caesar - 1 oz $9.25 Sangria - White or Red Glass -$10.75 L- $17.50 Jug - $28.50 Mojito - 1 oz $8.95 Nutty Greek - 1 oz $8.25 MARTINIS 2 oz Classic - Gin or Vodka $9.75 Local Naramata Spirits add $4 Limoncello $9.75 Espresso $10.75 BC RED WINES by the bottle BLENDS Carmenere - Lariana $82 Fourteen - Lariana $75 Honest John’s - Road $13 / $42 Voluptuous -Van Westin $56 TOP SHELF Hypothesis - Culmina $92 Le Grand Vin - Osoyoos Larose $96 Meritage - McWatters $56 Note Bene - Black Hills $130 Pinot Noir - Meyer, Ok Falls $83 Portfolio - Laughing Stock $95 The Judge - Hester Creek $83 CAB FRANC Black Sage - Oliver $48 Poplar Grove - Penticton $76 Tinhorn Creek - Oliver $43 CAB MERLOT Mission Hill - Kelowna $34 Sandhill - Kelowna $31 CAB SAUVIGNON Black Sage - Oliver $56 Lariana - Osoyoos $78 Young & Wyse - Osoyoos $63 FOCH Quail’s Gate - Kelowna $48 GAMAY Deep Roots - Naramata $49 Desert Hills - Oliver $47 MALBEC Da Silva - Naramata $59 MERLOT Blasted Church - OK Falls $51 Hester Creek - Oliver $35 PINOT NOIR Blue Mountain -OK Falls $63 See Ya Later - OK Falls $34 Therapy - Naramata $48 SYRAH Burrowing Owl - Oliver $63 Hester Creek - Oliver $49 Nichol - Naramata $74 HOUSE WINES - RED G. 1/2 L. B. L. Cerejeiras - Portugal $12 / $23 / $35 Big Bang - Blasted Church $13 / $25 Cab Franc - Hester Creek $13 / $25 Cab Sauv- Jack. Trig. $11 / $19 / $34 Meritage - Lke Brze. $14 / $28 / $42 Cambas Red -Boutari-Gr. $11 / $22 / $39 Rouge-Tsantali - Gr. $11 / $22 / $39 ROSE Rose - Jack. Trig. $11 / $22 / $33 HOUSE WINES - WHITE G. 1/2 L. B. L Sauv Blanc - Jacks. Trig. $11 / $19 / $34 Gewurzt.-Sumac Ridge $11 / $22 / $33 Pinot Blanc - Lake Breeze $12 / $23/ $35 Pinot Gris - Hester Creek $12 / $23 / $35 Blanc - Tsantali - Gr. $11 / $22 / $39 Moschofilero - Boutari - Gr. $12 / $24 / $42 Retsina - Tsantali- Gr. $11 / $22 / $39 Riesling - Gehringer $11 / $22 / $33 HOUSE SPARKLING & ROSE ml 200 / 375 / 750 Henkel Trocken -Ge. $20 Prosecco - Mionetto -Ita. $13 / $40 BC WHITE WINES by the Bottle BLENDS A Noble Blend - Joie Farm $51 CHARDONNAY McWatters - Penticton $42 Upper Bench - Penticton $47 GEWURZTRAMINER Ruby Blues - Penticton $37 See Ya Later - OK Falls $30 Wild Goose - Okanagan Falls $30 PINOT BLANC Blue Mountain - OK Falls $44 PINOT GRIS Blasted Church - OK Falls $37 Nichol - Naramata $36 See Ya Later - Okanagan Falls $30 Wild Goose - Okanagan Falls $32 RIESLING Culmina - Oliver $45 Orofino - Cawston $42 Wild Goose - Okanagan Falls $32 ROSE Culmina - Cawston $51 Poplar Grove - Penticton $48 SAUVIGNON BLANC Sandhill - Kelowna $40 Serendipity-Naramata $44 SPARKLING Blue Mountain - OK Falls $44 See Ya Later - OK Falls $47 GREEK WINES RED & WHITE by the Bottle Boutari Grande Reserve (2012) $46 Makedonikos $34 Moschofilero - Boutari $42 Naoussa - Boutari $34 Rapsani $34 WORLD WINES - RED Malbec - Pascual Toso - Arg. $42 Cab Sauvignon - Santa Rita—Ch. $39 Bordeaux - Mouton Cadet - Fr. $40 Fontanafredda - Barolo - Italy $69 Chianti - Ruffino – Ita. $36 Cab Sauv - Rodney Strong - US. $55 ROSE & SPARKLING Moet et Chandon - Dom Perig.- Fr. $330 Rose - Mateus - Portugal $26 .
Recommended publications
  • Souvlaki Meal
    DELIVERY AND TAKE AWAY MENU Order to us directly for FREE DELIVERY in the CBD and surrounding suburbs SOUVLAKI MEAL Greek Souvlaki………………………………………………………………………………………….....$15 ​ (MIXED ONLY LAMB​ AND CHICKEN Gyros wrapped in traditional Greek Pita Bread with tomato, lettuce, ​ ​ onion and tzatziki) Cypriot Souvlaki………………………………………………………………………………………......$15 ​ (Your choice of pork, la​ mb or chicken + sheftalies with tomato, onion, parsley and cucumber in Cypriot bread) Combo 1 - Souvlaki + Chips………………………………………………………………………...……$18 ​ ​ ​ Combo 2 - Souvlaki + Chips + Soft drink…………………………………………………………...…$20 ​ ​ (Can 330ml o​ therwise others +1,5$) BURGERS BY HARRY LONSDALE Bacon’s Beef w/ Chips…………………………………………………………………………..…...$20 ​ (Beef patty, bacon, lettuce, toma​ to, caramelized onion, burger sauce, cheese and pickles in a sesame bun. Served with chips) Add ons +bacon $2,5 +cheese $1 +caramelised onion $1 +Pickles $1 Add side sauce +Spicy mayo $1,5 +sweet chilli $1,5 +burger sauce $1,5 +tomato sauce $1,5 Nick The Greek w/ Chips………………………………………………………………………..….$20 ​ (Mouth watering lamb patty, sweet ​capsicum, fetta cheese, cucumber, caramelized onion, spinach leaves and tzatziki in white plain bun. Served with chips) Add ons +sweet capsicum $2 +fetta cheese $1,5 +caramelised onion $1 +Spinach leaves $1 +Tzatziki 2$ Add side sauce +Spicy mayo $1,5 +sweet chilli $1,5 +burger sauce $1,5 +tomato sauce $1,5 Samoan Joe's (Vegetarian) w/ Chips…………..…………………………………………....$18 ​ (Amazing zucchini keftedes patty, Halloumi cheese,​ slices of beetroot, spicy
    [Show full text]
  • 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.
    [Show full text]
  • Technical Report No. 447 1974 •
    FISHERIES RESEARCH BOARD OF CANADA TECHNICAL REPORT NO. 447 1974 • ... FISHERIES RESEARCH BOARD OF CANADA Technical Reports FRB Technical Reports are research documents that are of sufficient importance to be preserved, but which ·for some reason are not appropriate for primary scientific publication. No restriction is placed on subject matter and the series should reflect the broad research interests of FRB. These Reports can be cited in publications, but care should be taken to indicate their manuscript status. Some of the material in these Reports will eventually appear in the primary scientific literature. Inquiries concerning any particular Report should be directed to the issuing FRB establishment which is indicated on the title page. FISHERIES AND MARINE SERVICE TECHNICAL REPORT NO. 44 7 THE SQUID OF BRITISH COLUMBIA AS A POTENTIAL FISHERY RESOURCE - A PRELIMINARY REPORT by S.A. Macfarlane and M. Yamamoto Fisheries and Marine Service Vancouver Laboratory Vancouver, B.C. TABLE OF CONTENTS Page No. I. INTRODUCTION 1 II. BIOLOGICAL ASPECTS 3 III. COMMERCIAL ASPECTS 8 A. Fishing Methods 8 B. International Squid Fisher,y 15 c. Status of Squid in British Co1uabia 19 IV. NUTRITIONAL ASPECTS 27 v. PROCESSING 28 VI. DISCUSSION 30 VII. ACKNOWLEDGMENTS 32 VIII. REFERENCES 33 1. I. INTRODUCTION Available catch statistics from 1965 through 1971 indicate • that world-wide landings of squid totalled roughly 700,000 metric tons annually. An additional 100,000 metric tons of cuttlefish and about 160,000 metric tons of octopus were also landed annually. Apart from the well-established squid fishery in the Monterey area of California and the relatively minor inshore squid fishery off Newfoundland, the North American fishing industry has tended to ignore the possibility of further exploitation and utilization of this resource.
    [Show full text]
  • Soft Drinks Tea / Coffee $4.00 Greek Coffee $4.00 Beer Cider Spirits
    Soft Drinks Beer Epsa — Lemon / Cherry / Blood Mythos (Greece) 8.50 Orange / Orange 4.50 Blue Island (Greece’s Corona) 9.00 Coca Cola 4.50 Keo (Cyprus) 8.50 Diet Coke 4.50 Mythos (Greece) 8.50 Lemon Squash 4.50 Vergina Red (Amber Lager) (Greece) 9.00 Lemon, Lime and Bitters 4.50 Vergina Blue (Lager) (Greece) 9.00 Orange Juice 4.50 Apple Juice 4.50 Cascade Light (TAS) 8.00 Cranberry Juice 4.50 Hix Pale Ale (500ml) (VIC) 14.00 Souroti — Natural Mineral Water (Greek) 250ml 4.50 Cider 750ml 9.00 Sumersby Apple/Pear 9.00 Still Water 1 litre 4.50 Spirits Tea / Coffee $4.00 Spirits sk waiter Greek Coffee $4.00 with Split add 1.50 Sketo – No sugar Premium Spirits ask waiter Metrio – Medium sweet with Split add 1.50 Gliko – Sweet Ouzo 200ml Bottle 40.00 Ports and Liquers Commandaria (Cyprus) 9.00 Liquers - Ask waiter 8.00 Brandy Cognac Metaxa Seven Star Brandy 10.00 Courvoisier Cocnac 12.00 Greek Whites Whites Wines Retsina Malamatina Glass 8.00 2015 Amesbusry Estate Moscato 500ml 18.00 South Eastern Australia Glass 9.50 Traditional Greek Dry white wine. Bright yellow– 750ml 38.00 gold, with a typical rich aroma imparted by the 2016 Heidenreich Old School resin of Halkidiki pines; typical rich taste, soft, Chardonay (unwooded) cool with a spicy aftertaste; dry, with an elegant Barossa Valley - S.A. Glass 11.00 retsina ‘bite’. One of the most popular white 750ml 44.00 wines in Greece and one of the quality Retsinas to come out of Greece.
    [Show full text]
  • Eastern Mediterranean Know Before You Go
    Eastern Mediterranean Know Before You Go A step by step guide to your Trafalgar trip. Your insider’s journey begins… Thank you for choosing Trafalgar to show you the insider’s view of the Eastern Mediterranean. A wealth of experience has taught us that your journey begins well before you leave home. So we have compiled this guide to provide you with as much information as possible to help you prepare for your travels. We look forward to welcoming you on the trip of a lifetime! Temple of Zeus and Acropolis, Greece 2 Before you go… Travel Documents Other benefits include: A couple of weeks prior to your vacation you will receive your • You won’t be required to show your passport at each hotel Trafalgar wallet with your travel documents and literature. • Your Travel Director will have all your important These documents are valuable and contain a wealth of advice details immediately and essential information to make your vacation as enjoyable • You’ll receive useful information and tips before you go as possible. Please read them carefully before your departure. and compelling offers from our partners Passports and Visas It should take less than 10 minutes to register and you should have the following information ready: You will require a passport valid for six months beyond the • Your booking number and last name conclusion of your trip, with appropriate visas. Some itineraries • The passport details of everyone on your booking may require multiple-entry visas for certain countries. You • The emergency contact details of your nominated person must contact your travel agent or applicable government (should an unlikely event arise) authorities to get the necessary documentation.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Soup Appetizers Lunch Entrees
    SOUP LUNCH ENTREES CHICKEN AVGOLEMONO . .3.95 Served until 3:30pm A traditional soup made with a broth of lemon, egg and chicken. All entrees served with a salad and warm bread. Rice pilaf available with all entrees for an additional. 1.75 • Extra yogurt .50 each. APPETIZERS SOUVLAKI LUNCHEON PLATE 7.95 A skewer of our Greek Shish-ka-bob. If you prefer, your Souvlaki can be prepared HOT ITEMS with all lamb for an additional charge of 1.50 per skewer. CALAMARAKIA TIGANITA 10.95 THRACIAN CHICKEN LUNCHEON PLATE 7.95 Not even in the Greek Isles will you find a dish like this! Baby squid dipped in Symeon’s A single breast of our marinated, charbroiled chicken. original batter, deep-fried to a crisp golden brown and sprinkled with Symeon’s Seasonings. LEMON-ROSEMARY CHICKEN 7.95 MELITZANES TIGANITES 7.95 A low cholesterol and low sodium version of our Thracian chicken. Fresh eggplant, deep fried and sprinkled with Symeon’s seasonings. Salad served with a salt free dressing and without feta cheese. KREATOPITA 2.95 CHICKEN FLORENTINE 9.95 Ground beef, sautéed onions and feta cheese wedged between layers of buttery filo pastry Our chicken breast is stuffed with spinach and feta cheese, topped with Kasseri cheese and baked to a golden brown. and a hint of wine, then baked to a golden brown. 4941 Commercial Drive SPANAKOTIROPITA 2.95 CHICKEN KA-BOB 10.95 Yorkville, New York 13492 Spinach and feta cheese wedged between layers of buttery filo pastry and baked to a golden brown.
    [Show full text]
  • Tetramythos N.V. Retsina (Peloponnese)
    Tetramythos N.V. Retsina (Peloponnese) WineWise Code HTE-RETNV Country Greece Notes from the producer: Located in the village of Ano Diacopto, on the slopes of Mount Region Peloponnese Aroania, we have a beautiful winery, with state of the art Subregion Achaia machinery, in a lovely building, which fits perfectly with the surrounding mountainous area. The vineyards are planted Color White mostly with indigenous Greek along with some international Alcohol by Volume 12.5 grape varieties, and we practice strictly organic cultivation. Acidity 5.1 Residual Sugar 2.8 Closure DIAM Annual cases produced 1400 Varieties 100% Roditis Destemming Complete Fermentation duration 3 months Aging duration (months) 3 Filtered? Yes Fining agents Bentonite Yeast Spontaneous Lees Contact or Stirring lees contact Malolactic Yes Added Sulfur Yes, 25 ppm Vineyard Name Ahouskes Soil Type(s) Calcareous, Alluvial, Loam Elevation (meters) 650 Vineyard Aspect North Vine age (years) 18 Vine Yields hl/ha 82 Farming practices Certified Organic Vine Training Notes Bushvines Grape Picking Hand-harvested WineWise Notes: Tetramythos have stormed Europe with this revolutionary version of Greece’s most infamous vinous product. Treating it with a seriousness never before accorded it by anyone, it is made from the estate’s organic Roditis grapes (rather than the Savatiano almost universally employed elsewhere), to which is added before fermentation a moderate quantity of resin drawn from pine trees growing on the property. 40% is fermented on wild yeasts in amphorae, the balance in stainless steel. Extended lees aging is the final touch before bottling. The result is an understated, elegantly dry wine that is a cinch with Mediterranean seafood dishes and will banish forever dubious memories of Greek beach holidays.
    [Show full text]
  • 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.
    [Show full text]
  • 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).
    [Show full text]
  • 2018 Greek Festival Menu Only.Pub
    FOOD MENUS Come enjoy our Greek Kitchen (Ελληνική Kουζίνα) The pride of Omaha’s Original Greek Festival lies in those men and women who volunteer their precious time and talent to cook and bake the authentic Greek food you will be tasting. The food items come from the mainland and islands of Greece and are made from recipes handed down through the generations. Cash, Credit Card or Food Tickets accepted at Cashier Areas Food Menu 2018 FESTIVAL LOCATION: Gyro .................................................................... $7.00 Famous Greek pita sandwich with Gyro, Onion, Tomato, and Tsatziki Historic St. John’s Chicken Gyro ....................................................... $7.00 Greek Orthodox Church Chicken Breast served on pita with Onion, Tomato, and Tsatziki FESTIVAL SCHEDULE: Souvlaki ............................................................. $7.00 Friday, August 17: 5pm – 10pm Marinated Pork Tenderloin, grilled and served on Pita with Saturday, August 18: 11am – 10pm Onion, Tomato, and Tsatziki OmahaGreekFest Sunday, August 19: 11am – 7pm Lamb Kabobs (Limited Availability) ..................... $9.00 (SATURDAY ONLY at 2:00 p.m.) Cubed Leg of Lamb, marinated, served on pita with Onion, Tomato, and Tsatziki Chicken Riganato ................................................. $5.00 OPA! Chicken Breast baked with Lemon and Greek Seasoning, served with Lemon Sauce www.GreekFestOmaha.com Salata (Greek Salad) ........................................... $6.00 Lettuce, Tomatoes, Feta Cheese, Kalamata Olives, Cucumbers, ST. JOHN THE BAPTIST GREEK ORTHODOX CHURCH and Homemade Greek Dressing 602 Park Avenue Omaha, NE 68105 Salata (Greek Salad) with Chicken ...................... $8.00 Salata (Greek Salad) with Gyro ........................... $8.00 Phone: 402/345-7103 ● Fax: 402/345-0802 Spanakopita ........................................................ $2.00 Ultra-thin Phyllo pie filled with Spinach and Cheese Omaha’s Original GREEK FESTIVAL 2018 Page 2 FOOD MENUS FOOD MENUS Tiropita .......................................................
    [Show full text]
  • 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.
    [Show full text]