129487 Catering Menu

Total Page：16

File Type：pdf, Size：1020Kb

Additional sides Pita Bread: $0.75 each White Sauce: $6.50/32 oz. Hummus (feeds 2): $5.75 Dolmathes: $1.75 each Spanakopita: $5.95 each or $50.00/pan of 9 lg. squares Souvlaki (pork or chicken): $3.25/stick CATERING Pot of Rice (feeds 12-15): $25.00 Bowl of Salad: (feeds 25-30): $40.00 MENU Baklava: $4.25 each Ordering 6522 South Big Cottonwood Canyon Rice Pudding: $4.25 each information Road (3000 East) Holladay, Utah 84121 Canned Soda: $1.39 each If ordering more than one “Home of Salt Lake’s Best package, please give us at least Bottled Water: $1.59 each a 12 hour notice. If ordering a Gyro” House Specialties package, –Salt Lake Tribune (9/9/09) please give us at least a 24 hour notice. Cottonwood Phone: (801) 733–5010 On Line Ordering now available! OPA! DELIVERY CHARGES 20% Service Charge Gyro Package (feeds 6-8) Includes: About Us: Hosting a large party? Inquire about • Your Choice of Lamb or our full-service catering option. Dasks Greek grill was Chicken introduced to the Salt Lake • Bowl of Lemon Rice Pilaf Valley 34 years ago by Gus & Souvlaki Package (feeds 6-8) Mary Daskalakis with the • Bowl of Tossed Greek Salad Includes: aspiration to provide Utah with $65.00 delicious, authentic Greek • Your Choice of pork or cuisine. Chicken • Bowl of Lemon Rice Pilaf In 2004, their son, Jorge, House Specialties Package (feeds desired to continue what his 6-8) Includes: • Bowl of Tossed Greek Salad parents sought out to achieve: • Pita Bread establishing a highly reputable • Your Choice of Dolmathes Greek restaurant. or Spanakopita • Bowl of Yogurt Sauce • Bowl of Lemon Rice Pilaf $65.00 • Bowl of Tossed Greek Salad All plates, utensils and napkins • Bowl of Yogurt sauce are included. (Dolmathes) Boxed lunches also available, • Pita Bread (Dolmathes) check restaurant menu $65.00 for options and pricing. www.dasks.com.

Copy Link

Recommended publications

Turkish German Muslims and Comedy Entertainment CURRENT ISSUES in ISLAM
Turkish German Muslims and Comedy Entertainment CURRENT ISSUES IN ISLAM Editiorial Board Baderin, Mashood, SOAS, University of London Fadil, Nadia, KU Leuven Goddeeris, Idesbald, KU Leuven Hashemi, Nader, University of Denver Leman, Johan, GCIS, emeritus, KU Leuven Nicaise, Ides, KU Leuven Pang, Ching Lin, University of Antwerp and KU Leuven Platti, Emilio, emeritus, KU Leuven Tayob, Abdulkader, University of Cape Town Stallaert, Christiane, University of Antwerp and KU Leuven Toğuşlu, Erkan, GCIS, KU Leuven Zemni, Sami, Universiteit Gent Turkish German Muslims and Comedy Entertainment Settling into Mainstream Culture in the 21st Century Benjamin Nickl Leuven University Press Published with the support of the Popular Culture Association of Australia and New Zealand University of Sydney and KU Leuven Fund for Fair Open Access Published in 2020 by Leuven University Press / Presses Universitaires de Louvain / Universitaire Pers Leuven. Minderbroedersstraat 4, B-3000 Leuven (Belgium). © Benjamin Nickl, 2020 This book is published under a Creative Commons Attribution Non-Commercial Non-Derivative 4.0 Licence. The licence allows you to share, copy, distribute and transmit the work for personal and non- commercial use providing author and publisher attribution is clearly stated. Attribution should include the following information: B. Nickl. 2019. Turkish German Muslims and Comedy Entertainment: Settling into Mainstream Culture in the 21st Century. Leuven, Leuven University Press. (CC BY-NC-ND 4.0) Further details about Creative Commons licences
[Show full text]
Catering and Delivery
CATERING No need to worry! We have you covered! Stalactites can be delivered straight AND to your office, workplace or home, DELIVERY hot, fresh and on time! Each Stalactites order is freshly sliced and prepared in our store just before we deliver to you! We only use premium quality, A-grade meat and ingredients and all of our dips and sweets are homemade using our 40 year old recipe. We are the only Greek restaurant in all of Australia that has been given Coeliac Australia Accreditation, making our Gluten free choices 100% safe for people suffering from Coeliac disease. We can also accommodate vegan, vegetarian and other dietary requirements. Each tray serves 10-15 people. LARGE DIPS - SERVES 10 - 15 OPTION 1 : $13 each LAMB GIROS CATERING TRAY $100 Homemade Tzatziki SHARING Yoghurt, garlic and cucumber (V) (GF) MENU CHICKEN GIROS CATERING TRAY Homemade Hommus $100 Chickpea, sesame and lemon (V) (GF) MIXED GIROS CATERING TRAY Homemade Eggplant $100 Eggplant and garlic dip (V) GREEK SALAD CATERING TRAY Homemade Tarama $39 Caviar and lemon dip HOT SEASONED CHIPS CATERING TRAY ADD: $29 Pita Bread $2.50 each BAKLAVA PACK - SERVES 1–3 Gluten Free/Vegan Pita Bread $4.50 each 3 pieces in a pack $5 each RICE PUDDING - SERVES 1 Homemade rice custard dusted with cinnamon (GF) $5 each All souvlakis come with lettuce, OPTION 2: tomato, onion, and Tzatziki INDIVIDUAL LAMB GIROS SOUVLAKI Tender marinated lamb giros SOUVLAKIS from the spit in pita $17.50 CHICKEN GIROS SOUVLAKI Tender marinated chicken giros from the spit in pita $17 MIXED GIROS SOUVLAKI
[Show full text]
Restaurant – Café / with “Greek Meze”
SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME Methoriakos Stathmos Number RCF-CMZ-32000103-A CSP Type Restaurant - Café Cuisine with “Greek Meze” cuisine Address Sidirodromikos Stathmos (RRS), 62043 Vyroneia Phone 69 83 51 64 81 e-mail [email protected] Internet http://vyroneia.gr/ General Requirements RCF Restaurant - Café Food and Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) The rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) by EFET YES (Hellenic Food Authority) are applied Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by YES EFET (Hellenic Food Authority) Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and YES the Training Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or YES other inspection authority Business belongs to one or more of the following categories and its license is category valid complete meal Complete meal (hot or cold) restaurant A typical Greek Restaurant, moderately-priced, with table service and a casual but also taken care of atmosphere. It usually offers a large menu with a variety YES of wines and beers. pleasure Pleasure (offering usually coffee and spirits) A limited selection of pastries, sandwiches and simple hot or cold dishes YES is offered as well in a Greek Café.
[Show full text]
Practical Trends and Theoretical Issues in Mediating Greek Culture to English
1 Practical trends and theoretical issues in mediating Greek culture to English Simos P. Grammenidis Aristotle University of Thessaloniki 1. Introduction It is generally admitted that translation is a process of approaching the other and reconsidering the same. From time immemorial, translating activity constitutes one of the essential means of intercultural communication, one of the major modes of bridging cultures, even bringing them closer. But is this always the case when it concerns the transfer from a peripheral culture to a central one?1 This paper aims at exploring the practices applied by English translators as regards the transfer of lexical items denoting Greek cultural specificities. In the first part I will attempt to draw up a typology of the adopted translational techniques and, in the second part to identify the inherent factors and reasons that guide translators in their choices. The goal here is not to establish an evaluation of the quality of the final product, but to throw light on the main practices as well as on the principal theoretical issues arising from the proposed translations. As for the data, these were gathered from various novels and a collection of short prose pieces and essays translated from Greek to English. 2. Cultural specificities and Translation The issue of the transference of the other as well as the interaction between translation and culture occupies nowadays a particular place in translation-based thinking. The emergence of the cultural dimension of the translation phenomenon contributed to the radical renewal of the translation speech and in recent decades led scholars to redefine the very nature of the translation phenomenon (cf.
[Show full text]
DINING out What to Order When Dining Out…
Eating Smart in Restaurants DINING OUT Plan Ahead § Phone ahead or review menu online to get an idea of the menu and their ability to accommodate your special requests. Upscale restaurants are usually more accommodating (but not always). § Consider requesting a 'doggy bag' at the time you place your order. Kitchen staff can box up half your meal before your meal is brought to you. The 'doggy bag' can be given to you as you leave. You can always order a salad and an extra side of vegetables if you do not feel it will be enough food). Order Wisely § Ask for grilled chicken or fish (brushed with a little olive oil), salad with olive oil and fresh lemon juice (or balsamic vinegar) on the side, two servings of vegetables (prepared with no butter or sauces), and rice pilaf or baked potato (no butter - instead 2 Tbsp. sour cream, chives, no bacon bits) § Ask questions - regarding how food is prepared, whether it comes with sauces. § Order one or two appetizers instead of main course (if they are healthier alternatives) § Order senior or junior portions if possible Avoid: Look For: Au gratin - means prepared with cheese Broiled, poached or roasted Stuffed - usually fat or oil is used to bind ingredients together Steamed, Barbequed Breaded - breading acts as a sponge for grease Au jus or 'in its own juice' Tempura or battered Tomato sauce Creamed, in cream sauce, in gravy Hollandaise or béarnaise sauces - made with butter & egg yolks Béchamel - made with butter and milk Sautéed, fried, crispy, basted, or pan-fried Casserole, pot pie or hash Ask For § Dressings, sauces, juices from cooking served on side § Soft margarine instead of butter, milk instead of cream § Baked potato rather than mashed potatoes or fries § Garden salad with olive oil and lemon juice on side rather than caesar, potato salad, pasta salad or coleslaw.
[Show full text]
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]
THE CAJUN GREEK RESTAURANT LOCAL's FAVORITE for FRESH SEAFOOD (409) 744 - 7041 Cajun-Greek.Com
THE CAJUN GREEK RESTAURANT LOCAL'S FAVORITE FOR FRESH SEAFOOD (409) 744 - 7041 cajun-greek.com starters burgers "DELICIOUSNESS JUMPING INTO YOUR MOUTH; GET A TASTE OF "AN OASIS OF FLAVORS; A TASTY BURGER IS WHAT YOU DESERVE!" WHAT'S TO COME" served with fries or coleslaw | substitute any side $1.99 add extra beef patty or chicken breast $5.99 GRILLED BOUDIN & SMOKED GOUDA Authentic New Orleans Style Boudin w/ Melted Smoked Gouda Cheese $10.99 CLASSIC AMERICAN HAMBURGER Nine Ounce Beef Patty, Lettuce, Tomato, Onion, Pickles, on a Buttered Brioche Bun $10.99 CEVICHE/COMPECHANA Choice of Mediterranean Seabass or Gulf Shrimp | Made from Scratch Acapulco Tropical Salsa | Tomato | Go Crazy w/ Surf & Turf -- ADD BLUE CRAB CAKE +$10.99 Orange | Mango | Hint of Jalapeño | Topped with Avocado $14.99 GREEK BURGER Nine Ounce Beef Patty, Lettuce, Tomato, Pickles, TZATZIKI & FETA PLATE Authentic Tztatziki Sauce | Premium Sautéed Onions, tzatziki sauce, & Feta Cheese $13.99 Feta Cheese | Fresh Sliced Vegetables | Warm Pita $8.99/$14.99 Add Gyro Meat +$7.99 Add Chicken +$6.99 Add Gulf Shrimp +$8.99 ANNETTE'S VEGGIE GREEK BURGER Just Like The Greek BOUDIN BALLS Authentic New Orleans Style Boudin $9.99 Burger | Best Vegetarian Burger Ever | Ilan's Secret 16 Natural Ingredient Recipe | Oven-Dried Black Bean Patty $13.99 HENRY'S FAVORITE STUFFED JALAPEÑOS Three Large Stuffed Jalapeños | Stuffed w/ Our Original Seafood Goodness including Fish, CHICKEN SPINACH BURGER Juicy Chicken Breast w/ Sautéed Shrimp, Crawfish Tails, & Special Cheeses $11.99 Spinach, Red
[Show full text]
The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.
[Show full text]
Philadelphia Restaurant Guide Recommended Downtown Restaurants
Philadelphia Restaurant Guide Recommended Downtown Restaurants Notes: 1. WELCOME - Philadelphia is a great ea=ng town, so plan to sample the diverse cuisines from local Italian to Ethiopian to celebrity chef hot spots. This sec=on of the restaurant guide (pages 1-20) highlights recommended restaurants and will help you find great places for every meal. It includes a variety of choices and should cater to many tastes and budgets. All of the restaurants are located in Center City (downtown) and can be reached on foot, by public transporta=on, or by cab. Philly is a city of neighborhoods, so this part of the guide is organized by neighborhood. Each sec=on includes informa=on about how to reach each neighborhood. Nearly all are no farther than a short cab ride away. Public transporta=on is also available; trains along Broad St or Market St will service some neighborhoods, and buses will service most others. Riders 65 and older ride free on all buses; just show your ID to the driver. 2. BYOB - Philly features a number of restaurants do not serve alcoholic beverages, but instead are Bring Your Own BoQle (BYOB). Guests are encouraged to bring their own wine, beer, or other drinks. Most of these restaurants offer excellent food at fair prices. Many are chef-owned and it's not unusual to find the chef/owner in the kitchen. You can buy beer at many local stores, including delis, and a complete offering of alcoholic beverages at the nearby State stores at 1218 Chestnut St and 5 N 12 St across from the MarrioQ.
[Show full text]
Open Your Own! What Is the SIMPLE GREEK?
FRANCHISE OPPORTUNITY AUTHENTIC GREEK CUISINE EAT SIMPLE. EAT FRESH. EAT GREEK! Open Your Own! What is THE SIMPLE GREEK? The Simple Greek is a restaurant concept that serves authentic recipes straight from Ancient Greece. Our delicious food is made with fresh, premium ingredients in an open kitchen format with a build-your-own interactive ordering process. Our people are dedicated to using a simple process to serve our guests only superior products. PEOPLE PROCESS PRODUCT SETTING A HIGHER STANDARD WITHIN THE RESTAURANT INDUSTRY. THE PEOPLE ARE READY The Simple Greek team is ready to listen, learn and perform within a business model that has structure, discipline and most importantly, leadership. “100% of success is attributed to the people you surround yourself with.” - MARCUS LEMONIS THE PROCESS IS SIMPLE Our build-your-own ordering process means that making your own, one-of-a-kind Greek bowl or gyro creation has never been easier. THE PRODUCT IS AUTHENTIC MEDITERRANEAN Our real Greek food is made with fresh and imported premium ingredients cooked right in front of GOOD our guests with authentic family recipes. - for you - FOOD AUTHENTIC GREEK CUISINE THE THE PEOPLE PROCESS Inspired by a restaurant concept from his At The Simple Greek, each bowl CNBC reality television show, The Profit, or gyro is made right before The Simple Greek was founded by Marcus your eyes. Our guests step through Lemonis in 2015. Marcus had always wanted the service line to assemble to find an opportunity to share his love of delicious Greek creations using Greek food with the world and The Simple a variety of fresh meats, veggies, Greek was an instant success! sauces and spices.
[Show full text]
Appetizers Welcome
WELCOME Established in 1981, Mykonos Greek Restaurant has grown to become a leader in traditional Greek cuisine. For 37 years, owner/chef Dimitrios “Jimmy” Merageas and his team have prepared timeless dishes with top quality ingredients hand-picked from all over the world including extra virgin olive oil, fresh cheeses, fish, delectable wines, spices and herbs proudly imported from Greece, top-of-the-line octopus directly imported from Spain, and prime American Colorado lamb. At Mykonos Greek Restaurant, we are well known for our philoxenia, which translates to “the hospitality of strangers.” All patrons, new and old, are welcome to experience the invariable quality and freshness of our food in an atmosphere reminiscent of the lovely Greek island for which the restaurant is named. We promise to uphold the same level of satisfaction our patrons have enjoyed for the past 37 years. Opaa! APPETIZERS • HOT • • COLD • SAGANAKI, Flaming Cheese .......... 7.75 BABY OCTOPUS ..................... 16.25 Marinated in Vinaigrette Sauce CHAR-GRILLED OCTOPUS ....... 16.25 With Lemon and Olive Oil Sauce CORFU SEAFOOD SALAD ....... 15.50 FETA PICCANTE ........................ 8.75 Octopus, Squid and Shrimp in Vinaigrette Dressing Broiled Feta Saganaki over Spiced Tomato, Terrific! FETA CHEESE, Imported ............. 6.95 GIGANTES, Lima Beans ................ 9.95 SKORDALIA, Garlic Spread ........... 7.75 (When Available) TZATZIKI .................................. 7.75 NEW!CHARBROILED QUAILS, Ortikia . 14.95 Special Yogurt Cucumber Dip BROILED KALAMARI ............... 14.95 ROASTED RED PEPPERS FLORINIS, LOUKANIKO, Homemade .......... 11.95 Vinaigrette Dressing ..................... 7.75 Greek Sausage TARAMOSALATA, Fish Roe Spread . 7.75 KOLOKYTHAKIA, Fried Zucchini ... 7.95 HUMMUS ................................. 7.75 Served with Skordalia ............ 8.95 Served with Pita Bread (Extra Pita Bread 75¢) NEW!GLYKADAKIA .........................
[Show full text]
Ethos Greek Bistro Modern, Healthy & Crete Inspired
SMALL BUSINESS PROFILE BY PETE STEVENSON Director of Marketing & Media Riverwalk Fort Lauderdale ETHOS GREEK BISTRO MODERN, HEALTHY & CRETE INSPIRED hen you walk into Ethos Greek Bistro, you know you are not in your father’s Greek restaurant. WYou will not fi nd loud Zorba the Greek music in the background, no TVs or traditional blue and white tablecloths. Ethos is a new contemporary take on Greek cuisine and atmosphere. Owner George Papachristopoulos uses traditional Greek fare and spices but uses them in a modern way, serving it all up in a stylish, comfortable setting. Papachristopoulos has 25 years of food and restaurant experience honing his craft in restaurants in Montreal peaceful setting, no TVs or music blaring and a focus on and Toronto, eventually moving to South Florida. He food, service, and friends. “Fair price, quick service, and fi rst opened Ethos Greek Bistro in Coconut Creek six healthy eating. It is not always easy to combine those years ago, and the Wilton Manors location in 2016. His three features. We clock every order that comes into the vision has always been to open his own restaurants, but kitchen, and everything comes out and is served in 12 he is also very fi t and enjoys healthy eating, so he wanted minutes or less,” beams Stratos. to incorporate healthy options into his dishes. “We have So let me conclude with my perfect meal at Ethos. Th ere seen the growth in demand for restaurants to oﬀ er some are several ways to experience Ethos. You can either go aspect of farm-to-table dishes, and we achieve that at meze style, which is to try a variety of small plates share Ethos.
[Show full text]