Display Platters Medium Serves 5-10 Large Serves 10-15
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Crudités 7.50 Çıtır Kalamar 9.50 Isli Patlican 7.50 Turkish Spoon Salad
TO PONDER Crudités 7.50 Çıtır Kalamar 9.50 Börek 7.50 Muhammara 7.50 Isli Patlican 7.50 raw vegetables, simit coated baby squid, filo wrapped feta cheese with roasted red pepper, aubergine purée with walnuts, (N/G) red pepper yoghurt (D) avocado haydari (D/G) carrots, courgette & walnuts (N/D/G) tomato & walnut dip crispy coated aubergine chips (N/G) COLD STARTERS Cig Köfte 13.00 Levrek 1 5.00 Fırın Pancar 13.00 beef tartare with bulgar & baby gem (G) thinly sliced raw seabass, mustard, roasted baby beetroot salad, goat's cheese & corn bread (N/D) apple & shaved radish (N/D/G) Lakerda 15.00 Karpuz Peynir 12.00 salt-cured bonito, Freshly Shucked Jersey Oysters 19.50 burnt watermelon, sheep's cheese, compressed cucumber & tarama (G) tomato & pine nuts (N/D) with tomato, preserved lemon & pomegranate HOT STARTERS Lamb Mantı 16.50 Grilled Black Cabbage Sarma 15.00 tomato, roasted garlic yoghurt, thyme (D/G) Kaz Ciğeri 18.50 with a spiced lamb & rice, lamb consommé (D) seared spiced duck liver, Umut’s Bayıldı 12.00 pickled Turkish cherries, simit (G) Zeytinyağlı Ahtapot 19.00 grilled confit of aubergine, slow-cooked onions, tomato sauce & goat’s cheese (N/D) Acılı Kanat 12.00 marinated grilled octopus, chilli grilled chicken wings with maresh pepper black eyed beans & apple vinaigrette Terbiyeli Bıldırcin 17.50 raki, fennel and fig marinated quail with quinoa salad, nuts and grains (A/N) THE BREAD OVEN FROM THE GRILL FROM THE OVEN Lahmacun 15.00 Lamb Cutlets 28.00 Butter Poached Lobster 42.00 spicy lamb, vegetables and herbs (G) smoked aubergine, -
FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon. -
Italian in Parole Del Cibo in Nord America
provided by Archivio istituzionale della ricerca - Università degli Studi di Udine View metadata, citation and similar papers at core.ac.uk CORE brought to you by Carla Marcato Italian in parole del cibo in Nord America Parole chiave: Italian, Angloamericano, Lessico gastronomico Abstract: In this article we consider the presence of the adjective “Italian” in the culinary vocabulary in the USA and Canada. We find the usage of this ethnic adjective in some common words that are used in cook books and menus, particularly in the menus of Italian restaurants. The terms with “Italian” demonstrate the influence of Italian food on the American one. Keywords: Italian, Anglo-American, Gastronomic lexicon Contenuto in: Nuovi valori dell'italianità nel mondo. Tra identità e imprenditorialità Curatori: Raffaella Bombi e Vincenzo Orioles Editore: Forum Luogo di pubblicazione: Udine Anno di pubblicazione: 2011 Collana: Convegni e incontri ISBN: 978-88-8420-726-5 ISBN: 978-88-8420-969-6 (versione digitale) Pagine: 157-164 Per citare: Carla Marcato, «Italian in parole del cibo in Nord America», in Raffaella Bombi e Vincenzo Orioles (a cura di), Nuovi valori dell'italianità nel mondo. Tra identità e imprenditorialità, Udine, Forum, 2011, pp. 157-164 Url: http://www.forumeditrice.it/percorsi/lingua-e-letteratura/convegni/nuovi-valori-dellitalianita-nel-mondo/italian-in- parole-del-cibo-in-nord-america FARE srl con socio unico Università di Udine Forum Editrice Universitaria Udinese via Larga, 38 - 33100 Udine Tel. 0432 26001 / Fax 0432 296756 / www.forumeditrice.it FARE srl con socio unico Università di Udine Forum Editrice Universitaria Udinese via Larga, 38 - 33100 Udine Tel. -
Acılı Kanat Muhammara Çiġ Köfte Fırın Pancar Levrek Homemade Pastırma Karpuz Peynir Zeytinyağlı Ahtapot Izgara Bıld
T O P O N D E R Bőrek Çıtır kalamar Isli patlıcan Acılı kanat Muhammara simit coated baby squid, avocado eggplant puree with walnuts, Fire! Chili grilled chicken roasted red pepper filo wrapped feta cheese with carrots, zucchini & walnuts Haydari & spicy red pepper dip crispy coated eggplant crisps wings with Marash pepper tomato walnut dip ( ) (D/G) (N/G) (G/N) G/N/D COLD STARTERS COLD STARTERS Çiġ köfte Homemade pastırma beef tartar with cured beef, pickled baby vegetables ( ) Levrek and grilled sourdough (G) bulgur & baby gem G seabass sashimi with mustard, Fırın pancar apple & shaved radish (D/N/G) Karpuz peynir roasted baby beetroot, burnt watermelon, sheep cheese, goat cheese & corn bread (D/G/N) tomato and pine nuts (D/N) HOT STARTERS Ezogelin çorbası Zeytinyağlı ahtapot İçli köfte Sarma red lentil soup with marinated grilled octopus, black Kibbeh with roasted duck & grilled sarma stuffed with spiced ( ) chili mint butter (D/G) eyed beans & apple vinaigrette barberries G/N/D lamb, rice, herbs, consommé (D) Lamb mantı Izgara bıldırcın Imam bayıldı Raki, fennel & fig marinated quail, confit of eggplant, slow cooked tomato, roast garlic, onion, tomato & feta (D/N) yogurt & thyme (G/D) with Umut’s Quinoa salad, nuts & (A/N) seeds CENTRAL OVEN IZGARA MUTFAK Çaġ kebap (per skewer) Australian Grain Fed Beef 300g Lamb Shank clay pot (G/D) Marinated chicken 600g lamb shank with baby onions & homemade Turkish coffee & izot rub & crispy Zaatar potatoes (D) Wagyu beef & lamb (G/D) red pepper paste Lahmacun Grilled meatballs with fried baby -
Cultural Dictionary and Directory
The Cultural Dictionary and Directory Of people from culturally and linguistically diverse backgrounds A resource to increase cultural understanding for service providers and encourage liaison between communities and key multicultural providers in the ACT A project of the Migrant and Refugee Settlement Services of the ACT Inc. With the support of the ACT Office of Multicultural, Aboriginal and Torres Strait Islander Affairs (Community Service Directory – ACT Government) Original publication by Sara Khalidi 1997 Revised and Edited by Fiona McIlroy 2003 Revised and Edited by Hannah Neumayer 2012 Cultural Dictionary & Directory 2012 - Project of the Migrant and Refugee Settlement Services of the ACT Inc. 1 PREFACE TO THE CULTURAL DICTIONARY The wealth of cultural diversity in Australia is arguably one of its major assets. Acknowledgement of difference and acceptance of each person’s unique qualities, as well as their particular blend of cultural influences can assist people to grow in cultural richness and social strength. However more often than not, perceptions and attitudes are based on the limited understandings we currently hold, and we are all prone to prejudice. The key to cultural understanding lies in an open mind. Given the rise in expressions of racist attitudes in recent times, it is more important than ever to remember that general statements about cultural backgrounds can lead to stereotyping. Stereotyping often undervalues individuals and cultures, and can be based on mistaken assumptions. It must be noted that the brief and general descriptions of a culture or country, such as the snapshots in this Cultural Dictionary, should never be applied in a blanket way to any individual or group. -
Cold Mezes Signatures to Share Sides Salads Desserts Hot Mezes
Cold Mezes Hot Mezes Hummus (vg) ............................. 6.5 Octopus on Fire ........................... 24 Lamb Shish Fistuk (h) ................. 22 Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ........................... 17 Tzatziki (v) ................................. 6.5 Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ..................... 24 Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ...................... 6.5 Pastirma Mushrooms ................... 17 Spinach Borek (v) ........................ 18 Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ............... 14 Chicken Mashwyia ....................... 20 Taramosalata .............................. 6.5 Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi Cheese (v) ....... 18 Pita Bread Supplement ..................... 2 Meze Platter ................................ 24 Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, olives, fresh mint, lemon juice, zaatar Taramosalata, Pita Bread Signatures to Share (2 sides of your choice included) Beef Short Rib, grilled green peppers, fried aubergine, smoked tomato ....... 70 Lamb Rack, grilled pineapple, rock salt ....... 70 Lamb Shoulder, oak smoked slow cooked, burnt tomato and pepper ....... 80 Wood Fire Baby Chicken, tahini, lemon, zaatar, burnt leek ....... 50 Catch of the Day ....... Market Price Sides Salads Grilled Vegetables (vg) ... 5.5 Fattoush Salad (vg) ... 13 Aubergine, fennel, courgette, pepper, tomato Greek Salad (v) .. -
Lunchbox Ideas
You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. -
Display Platters Medium Serves 5-10 Large Serves 10-15
Hors d’Oeuvres Display Platters Medium Serves 5-10 Large Serves 10-15 Antipasto Platter – Imported Dry Sausage, Salami, Sopressata & Prosciutto di Parma, Aged Provolone, Parmigiano Reggiano & Homemade Fresh Mozzarella Cheeses, Oil Cured Sundried Tomatoes, Marinated Olives, Artichoke Hearts & Mushrooms, Fire-Roasted Red Peppers, Roma Plum Tomatoes & Fresh Basil Med. $34.99 Lg. $69.99 Fresh Mozzarella & Tomato Platter – Generous slices of our Homemade Fresh Mozzarella layered with Roma Plum Tomatoes & Fresh Basil Med. $50.00 Lg. $90.00 Gourmet Cheese Platter – A fine assortment of imported and domestic cheeses beautifully displayed on a platter accompanied by crisp, gourmet crackers and adorned with grapes and fresh berries Med. $30.00 Lg. $60.00 Imported Olive Tray – Lombardi’s own assorted selection of carefully marinated and cured imported olives Med. $40.00 Lg. $75.00 Vegetable Crudité Platter – Fresh spears of Carrots, Celery, Tri Color Peppers, Broccoli, Cauliflower, Yellow and Green Squash displayed on a platter with Creamy Spinach Dip Med. $20.00 Lg. $40.00 Grilled Vegetable Platter – As assortment of Zucchini & Yellow Squash, Eggplant, Tri Color Belle Peppers, Asparagus, Carrots & Sweet Fennel drizzled with Extra Virgin Olive Oil and grilled to perfection Med. $45.00 Lg. $80.00 Bruschetta Platter – Our Homemade Tuscan Crostini display on a platter with your choice of Homemade Bruschetta. Choose from Classic Tomato, Artichoke, Roasted Eggplant, White Bean or Caponata Med. $30.00 Lg. $55.00 Shrimp Cocktail Platter – Tender Gulf Shrimp served with our Tangy Cocktail Sauce garnished with Fresh Lemon Wedges 50 pcs. $49.99 75 pcs. $69.99 100 pcs. $89.99 Fresh Fruit Platter - Fresh Seasonal Fruits cut and beautifully displayed on a platter Med. -
CHICKEN 14 Your Choice of Piccata . Marsala . Or Francaise Served with Vegetable of the Day & Fingerling Potatoes
CLAMS POSILLIPO 12 CLASSIC CAESAR 10 steamed middle neck clams with anchovy dressing . croutons garlic . evoo . wine CAPRESE 10 BRUSCHETTA CLASICA 6 GARLIC CHEESE BREAD 6 fior di latte mozzarella . sliced vine ripe grilled Tuscan style bread with vine served with whipped ricotta tomatoes . evoo . basil, balsamic glaze ripe tomatoes, basil, evoo, topped with basil and fresh mozzarella ASSORTED OLIVES 6 CHOPPED ANTIPASTO 1 0 cerignola olives, gaeta olives, crisp romaine . salami . italian cheeses . HOUSE MADE MEATBALLS 8 olives . tomato . onions . cucumber (2) all beef meatballs simmered in PIATTO DI PROSCIUTTO TUSCANO 6 tomato gravy topped with whipped roasted peppers . chick peas, roasted garlic red wine vinaigrette ricotta PIATTO DI SALAMI 6 CALAMARI FRITTI 10 fiocchetti ROASTED BEET SALAD 10 garlic lemon aioli and marinara arugula . red wine vinaigrette . PIATTO DI PARMIGIANO 6 goat cheese . red onion . Served with organic honey, 12 month aged dried figs MISTA SALAD 6 mixed greens, tomatoes, onions, ARTHUR AVE CLASSIC 12 carrots,cucumbers & balsamic mozzarella . tomato . oregano . parmigiana PESTO 12 pesto . fontina . pancetta . parmigiana SPAGHETTI & MEATBALLS POMAROLA 14 QUATTRO FORMAGGIO 12 fresh tomato sauce with basil and garlic and (2) meatballs fontina . mozzarella . ricotta . parmigiana . “no tomato”” ORECCHIETTE ABRUZZI 14 MARGHERITA 12 Broccoli rabe, evoo, garlic, sausage crushed d.o.p. tomatoes . fior de latte . evoo . basil SPAGHETTI ALA SCOGLIO 18 VERDURA 11 sautéed middle neck clams, mussels, and shrimp in a white wine garlic over spaghetti bianco with mixed grilled & roasted seasonal vegetables MEZZO RIGATONI BOSCAIOLO 14 PROSCUITTO & ARUGULA 14 sausage, mushroom, touch of cream mozzarella . marinara. fresh arugula . prosciutto and parmigiana ADD ONS GNOCCHI DI RICCOTTA 15 meat toppings 2 Italian sausage . -
Buzzy Menu 2018.Indd
DAILY LUNCH SPECIALS CALZONES Big on taste and big in size, our basic calzone is stuffed 4.95 with Ricotta and Mozzarella Cheeses and baked for a pleasing crunch. Served with a side of Homemade Tomato Sauce. 10.75 Basic Cheese Calzone . .7.50 or Stuff it for. .95 an item 8.25 SPECIALTY CALZONES Angelo’s Favorite Our cheese calzone stuffed with Sliced Tomatoes, Black Olives, Green Peppers 7.95 and Mushrooms . 10.75 Lou’s Classic Calzone 8.25 A classic combination, our cheese calzone fi lled with Pepperoni, Mushrooms, Green Peppers, and Italian Sausage . 10.75 Dominic’s Meaty Calzone 7.95 A cheese calzone with a hearty portion of Bacon Ham and Pepperoni baked inside. 9.95 “Big” Tony’s Calzone Mozzarella, Ricotta and Romano Cheeses smothered with seasoned Ground Beef, Black Olives, Green Peppers and Cheddar Cheese . 11.95 EVERYDAY SPECIALS Vince’s Calzone A cheese calzone stuffed with Homemade Meatballs, Hot Cherry Peppers, Mushrooms, 30.95 and Black Olives . 10.75 48.75 SUBMARINES & HOAGIES Subs include Cheese, Lettuce, Tomato, Onions, Oil or Mayo. Rolls Toasted Upon Request. 19.95 Full Half Steak & Cheese. 9.25 . .6.25 Ham & Cheese. 9.25 . .6.25 Italian Sausage . 9.25 . .6.25 DESSERTS Salami . 9.25 . .6.25 Capocollo. 9.25 . .6.25 New York Style Cheescake Assorted (Ham, Salami Capocollo) . 9.25 . .6.25 A Rich, elegant Cheesecake served plain or with Raspberry, Carmel Chicken Finger Sub . .9.25 . .6.25 or Chocolate topping . 3.95 Turkey . .9.25 . .6.25 Tiramisu Steak Hoagy A traditional Italian dessert made with Mascarpone cream cheese Tender ribeye steak, melted cheese, fried onions & mushrooms. -
Say NO to Food Waste
Say NO to food waste ©shutterstock A guide to reduce household food waste Trainers guide Say NO to food waste A guide to reduce household food waste - Trainers guide by Mariam Ghamrawy Regional Office for the Near East and North Africa Food and Agriculture Organization of the United Nations Food and Agriculture Organization of the United Nations Cairo, 2019 Required citation: Ghamrawy, M. 2019. Say no to food waste! A guide to reduce household food waste – Trainers guide. Cairo, FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or develop- ment status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar na- ture that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-131813-3 © FAO, 2019 Some rights reserved. This work is made available under the Creative Commons Attribu- tion-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creative- commons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. -
Traditional Spreads Meze Assortments Salads
H Geuseis tHs elladas einai toso poikileV kai entoneV, oso kai h idia h cwra. Gia emaV kaqe suntagh, einai ena mikro taxidi, ston politismo kai thn zwh autwn pou ta dhmiourgoun. stocoV maV einai na gnwrisoun auth thn empeiria ekeinoi pou anazhtoun geuseiV pera apo thn pepathmenh. sto menou pou kratate uparcoun kai arketeV biologikeV suntageV, san apanthsh sthn olo kai megaluterh katanohsh thV anagkhV gia mia isorrophmenh kai ugih scesh me to periballon.... Traditional Spreads CHOICE OF ANY ONE - 9 • THREE - 14 • ALL SPREADS - 19 TZATZIKI TIROKAFTERI Greek yogurt, cucumber, garlic, dill & EVOO Feta cheese, roasted red pepper, Serrano HUMMUS & jalapeño peppers Chick peas, tahini & lemon SKORDALIA MELITZANOSALATA Potato, roasted garlic, EVOO Grilled eggplant, roasted garlic & Greek yogurt & aged red wine vinegar FAVA TARAMOSALATA Yellow split pea, onion & EVOO Carp roe caviar, shallots & Greek olive oil Meze SPANAKOPITAKIA 11 SEAFOOD TOWER FOR TWO 46 Hand made phyllo dough, spinach, leeks & feta cheese (6) Clams, (6) blue point oysters & (6) jumbo shrimp, served with trio (cocktail, horseradish & pickled onion mignonette) TYROPITAKIA 11 Hand made phyllo dough filled with cheese CLAMS 1.75 or BLUE POINT OYSTERS 2.75 Each DOLMADAKIA 11 Crudo style, served with trio Hand made grape leaves stuffed with ground beef, (cocktail, horseradish & pickled onion mignonette) rice & herbs, topped with avgolemono CLAMS CASINO 15 LOUKANIKO 14 Baked with our signature recipe Imported Greek grilled sausage GARIDES SAGANAKI 16 KEFTEDES 11 Sautéed shrimp, ouzo,