The Big Greek Cafe Catering Menu
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follow us PortofinoCoalFiredPizza.com taste life COAL FIRED STARTERS COAL FIRED PIZZAS PORTOFINO COAL FIRED CHICKEN WINGS TOPPINGS: Small 1.50 to Large 3.00 each Marinated wings coal fired and served with caramelized onions Pepperoni • Italian Sausage • Meatballs • Bacon • Banana Peppers 8 Wings 13 20 Wings 26 • Prosciutto • Anchovies • Olives • Cheddar Cheese • Seasoned MEATBALLS WITH RICOTTA Ricotta Cheese • Goat Cheese • Gorgonzola Cheese • Mushrooms Homemade meatballs with seasoned ricotta cheese, topped with • Hot Cherry Peppers • Roasted Peppers • Caramelized Onion • pomodoro sauce 11 Basil • Red Onion • Pineapple • Tomato • Spinach • Arugula FRIED MOZZARELLA Shrimp Sm 2 • Lg 3 • Coal Fired Chicken Sm 2 • Lg 3 Hand-breaded mozzarella, pomodoro sauce and basil 11 CALAMARI Breaded calamari with pomodoro sauce 12 SPECIALTY COAL FIRED PIZZA MAC & CHEESE BALLS TRADITIONAL Breaded mac & cheese with a vodka sauce 11 Grande mozzarella, hand crushed Italian plum tomato sauce, hand grated romano cheese, olive oil Small 13 • Large 17 GARLIC FOCACCIA BREAD Our famous homemade pecorino romano, rosemary focaccia bread, blessed with extra virgin olive oil served with pomodoro dipping sauce 5 PORTOFINO SPECIAL Sausage, meatballs, sliced hot cherry peppers, and roasted peppers with seasoned ricotta cheese Small 18 • Large 22 SOUP & SALAD FIESTA DI CARNE (Meat Lovers) Pepperoni, prosciutto, Italian sausage and Italian meatballs with DU JOUR a tomato basil sauce Small 20 • Large 24 Try the chef’s freshly made soup of the day 7 SPINACH GARLIC BIANCO -
Appetizers Soups Salads
marked a year of great innovation in American life. From the dawn of the United States space program and the first V8 Chevrolets to the insurgence of rock and roll jukeboxes from coast to coast. Billy Haley & His Comets “Rock around the Clock” topped the Billboard charts, while Chuck Berry and a kid named Elvis were climbing in popularity. Who could forget the Brooklyn Dodgers beating the New York Yankees for their first World Series victory! Meanwhile, on the other coast a Star was born as Conrad Hilton proudly unveiled… The Beverly Hilton. Appetizers Bruschetta 14. Burrata Cheese, Heirloom Tomatoes, fresh Basil and Crispy Capers Crispy Calamari & Shrimp 16. Spicy marinara Sauce and Fresh Lemon Seared Albacore Tuna 17. Spicy Chili Oil, Croutons and Sprouts Assorted Cheese Plate 16. Chef’s selection of California Cheeses and Olive tapenade Bresaola Carpaccio 16. Cured Beef Carpaccio, Arugula, Grana Padano and Lemon dressing Soups Smoked Tomato Soup 12. Burrata Cheese, fresh herbs and Croutons (Vegetarian) Soup of the Day 10. Salads (Vegetarian & Gluten Free) Caesar Salad 17. (Vegetarian) Little Gem, Treviso Radicchio, Parmesan Cheese and Croutons Farmers Market Shaved 15. (Vegetarian & Gluten Free) Assorted Market Vegetables, Organic Lettuces, Pepitas and Lemon Dressing Heirloom Caprese Salad 19. (Vegetarian & Gluten Free) Crispy Capers, Basil, Balsamic, EVOO Tuscan Kale and Quinoa 19. (Vegetarian & Gluten Free) Red and White Quinoa, Parmesan Cheese, Roasted Pumpkin, sliced roasted Almonds and Lemon dressing Young Beets Salad 18. (Vegetarian) Goat Cheese, Wild baby Arugula, Balsamic and EVOO … add Grilled Chicken $5 Roasted Salmon $7 Grilled Shrimp $7 An 18% gratuity will be added for a party of 6 or more. -
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salad specials Lunch Only Jumbo Shrimp Salad Jumbo Shrimp Lightly Floured, Seasoned and Pan Grilled with Olive Oil and Garlic over Mixed Greens with Homemade Dressing. “Crispy Golden” Fish Salad Seasonal Fillet Fish Pan Fried in Olive Oil and Crispy Garlic over Mixed Greens with Homemade Dressing. Chicken Anchovy Salad Boneless Chicken Thighs Pan Fried in Olive Oil, Garlic and Anchovy. Served with Mixed Greens. sandwich specials Lunch Only prepared with homemade baked bread, served with a house side salad and home made dressing. Salami or Prosciutto Sandwich (Cold Cut) Meatball or Sausage Sandwich Eggplant Parmigiana Sandwich Sausage Pepper Sandwich Chicken Parmigiana Sandwich Fish Sandwich Sunday - Thursday: Last kitchen order at 8:45 pm. Friday and Saturday: Last kitchen order at 9:15 pm. DAM-6/19 appetizers cold appetizers Home Made Cold Antipasto Prosciutto and Melone Prosciutto, Salami, Cheese, Anchovies, Marinated Italian Ham and Melon. Vegetables and Olives over a Bed of Romaine Lettuce with Home Made Vinaigrette Dressing. Salami, Cheese, and Anchovies Roasted Peppers Carpaccio** Thin Sliced Raw Beef Filet Mignon. Artichoke Peperonata Marinated Artichoke Hearts, and Roasted Peppers Jumbo Shrimp Cocktail Served in a Home Made Vinaigrette Dressing. hot appetizers Garlic Bread Fried Crab Cake Mozzarella in Carrozza Shrimp Alla Basil Deep Fried Mozzarella Cheese. Shrimp Cooked with White Wine, Butter and Fresh Basil. Calamari in Carrozza Deep Fried Calamari. Zuppa Di Clam Appetizer Fresh Clams in a Red Wine Tomato Sauce. Fried Calamari Legs Deep Fried Calamari Legs Served with a Fresh Clams Scampi Appetizer Special Tartar Sauce.. Fresh Clams in Olive Oil, Garlic, White Wine and Butter. -
Carryout Menu
CATERING MENU! DESSERTS FAMILY MEAL ASK ABOUT OUR 8.50 Double the same dessert for $5 SERVES 2 $40 2810-4240 cal SERVES 4 $60 5270-7890 cal NEW YORK STYLE CHEESECAKE 1020 cal CIABATTA ROLLS WARM APPLE CROSTADA 1180 cal CHOOSE A SALAD DOUBLE CHOCOLATE BROWNIE 970 cal Italian Tossed ■ Maggiano’s ■ Caesar TIRAMISU 830 cal CHOOSE A PASTA GIGI’S BUTTER CAKE 1180 cal Spaghetti Marinara or Meat Sauce CHOCOLATE ZUCCOTTO CAKE 1810 cal Spaghetti & Meatballs Marinara or Meat Sauce Fettuccine Alfredo MINI DESSERTS Mom’s Lasagna Single 4.50 three 10.50 dozen 30.00 CHOOSE A CHICKEN ENTRÉE 240-420 cal 720-1250 cal 2870-4590 cal Chicken Parmesan ■ Chicken Piccata ■ Chicken Marsala CHOCOLATE ZUCCOTTO BITES VERA’S LEMON COOKIES three 3.50 320 cal per dozen 10.50 1260 cal CARRYOUT MENU VERA’S LEMON COOKIES 3.50 380 cal PASTA BAR ITALIAN SPUMONI† 5.50 490 cal SERVES 10 FOR $130 SIDES Two styles of pasta, three types of protein, and three of our made-from-scratch 6.50 sauces all to build your own perfect pasta dish. We make it all from scratch, so please call by 7:00 pm for next day carryout or delivery. Double the same side for $3 GARLIC MASHED POTATOES 520 cal CIABATTA ROLLS 1010 cal MAGGIANO’S SALAD 3400 cal GARLIC SPINACH 90 cal 2 PASTAS FRESH GRILLED ASPARAGUS 70 cal Rigatoni 2550 cal Orecchiette 2550 cal ROASTED GARLIC BROCCOLI 200 cal CRISPY VESUVIO POTATOES 360 cal 3 PROTEINS 3 SAUCES SPAGHETTI MARINARA 430 cal Mini Meatballs 1240 cal Meat Sauce 1550 cal SPAGHETTI AGLIO OLIO 550 cal Italian Sausage 1510 cal Marinara Sauce 1040 cal Grilled Chicken 1460 cal Alfredo Sauce 2730 cal BEVERAGES 1201 Filbert St. -
Tourism in Greece 2020 U L B
Travel, Excursions & Sightseeing Tourism in Greece 2020 U L B S O N O K Y M / l e t o c e r G The National Herald T H D E L N A AT ER IONAL H www.thenationalherald.com 2 SPECIAL EDITION JANUARY 2020 Tourism in Greece 2020 THE NATIONAL HERALD ❙ “Greece is a good place for rebirths” Judith Martin Welcome to The National Herald’s first special insert (of many) of 2020! HIS YEAR, we have decided to jumpstart the new urning on summer vacation plans. The Travel Show is To those who have not visited Greece, it is known for Make your decade with an insert focused on various tourist one of the most comprehensive in North America – at - being the birthplace of democracy, the creation of the destinations throughout Greece. We know that as tracting more than 35K attendees and hosting over 750 Olympic Games, and for its unique and historical archi - summer plans winter (finally) sets in here on the east coast of exhibits related to trade and consumer travel. The show tecture. But it is so much more than that. Even the littlest Tthe United States, we Greeks living abroad can’t help it is the ultimate travel and tourism event and aims to pro - moments in Greece have the capacity to fill all your sen - when our minds wander off to our favorite beaches, vil - mote all aspects of tourism worldwide – including local ses at one time. As Henry Miller said, “it takes a lifetime now and lages, and sunsets in the motherland. -
Catering Menu
STATIONS Greek Style String Beans Small $45 Large $85 Stewed the Traditional Way with Herbs, Onions, Garlic CATERING Gyro Feast Small Feast $220/ 20 People and Tomato Sauce Large Feast $370/ 40 People Orzo Pasta with Small $30 Large $50 MENU Sliced Gyro Meat, Pita Bread, Diced Tomatoes, Diced Tomato Sauce ( Manestra) Onions, Tzaziki Sauce and Choice of Roast Potatoes or Rice Served with Tzatziki and Pita Roasted Vegetables Small $40 Large $70 A Variety of Vegetables, Red Peppers, Red Onions, Village Feast Serves 20 $220 Zucchini, Mushrooms and Eggplant 15 Mini Pork Skewers, 15 Mini Chicken Skewers, 15 Mini Bifteki and 4 lbs of Sliced Gyro Served with Pita String Beans with Garlic Small $45 Large $85 and Tzatziki Butter and Toasted Pine Nuts Add Lamb Chops to Station Mkt Price SWEETS TREATS Baklava Small Tray $35 Large Tray $65 PITA Filo Pastry with Walnuts, Butter, Cinnamon Soaked In MEAL BOXES Our Honey Syrup LOCATIONS 15 Person Minimum Our Famous BGC Small Tray $35 Large Tray $65 DOWNTOWN SILVER SPRING Rice Pudding Pita Box $12 Per Person 8223 Georgia Avenue | Silver Spring, MD 20910 Wrapped Pita Sandwich Choice of Gyro, Pork, Greek Cookies $17 Per Dozen HILLANDALE Chicken, Falafel, Shrimp (Add $2) Includes Hummus Selection From Koulourakia, Melomakarona, 10163 New Hampshire Avenue | Silver Spring, MD 20903 Cup, Pita Chips and Cookie Kourabiedes KENSINGTON/WHITE FLINT Baklava Cheesecake Whole Cake $69 5268 Nicholson Lane #O | Kensington, MD 20895 ROCKVILLE/LEISURE WORLD 4007 Norbeck Road | Rockville, MD 20853 DOWNTOWN BETHESDA VEGETABLES 4806 Rugby Avenue | Bethesda, MD 20814 AND STARCHES FOR CATERING CALL Roast Greek Potatoes Small $35 Large $65 301.943.7652 Oven Roasted with Olive Oil, Lemon, Garlic and OR Oregano [email protected] Rice Pilaf Small $25 Large $45 Simmered with Butter and Lemon Juice All prices are subject to change without notice. -
Here Were No More Worlds in Order to Understand the Background and Left to Conquer
Greek Orthodox Cathedral of the Annunciation Volume 45 Issue 6 December 2018 ST. PAUL COMES TO MACEDONIA the world and wept because there were no more worlds In order to understand the background and left to conquer. Nevertheless, Alexander was much more circumstances under which St. Paul wrote his letters, we than a military conqueror. He was more a missionary need to follow his steps as given to us through the Books than a soldier; he dreamed of a world dominated and of Acts. It is the Book of Acts, written by St. Luke, which enlightened by the culture of Greece. Alexander had traces the chronological sequence of St. Paul's missionary declared that he was sent by God to unite the whole journeys. world. He claimed that his aim was to "marry the East to the West." He In Acts 16:6-10, we read about dreamed of an empire in which St. Paul coming to Macedonia, there was “neither Greek nor Jew, (probably in the summer of 50 barbarian or Scythian, slave or free A.D.), to preach the gospel. There man, but Christ is all and in were several other places along the all” (Col. 3: 11). way that St. Paul and his company could have focused their preaching When we dig in a little deeper, it is ministry, but each one met with an easy to see why St. Paul would have obstacle from the Holy Spirit. Asia Alexander the Great in his and Bithynia were off limits for thoughts. St. Paul had left from evangelizing at this point in time. -
Meni TABOR EDIT 2016
RED WINES TRI MORAVE - Temet, 14,5% - Jagodina, Srbija 0.75l 2250 PROKUPAC - Ivanovic, 13,2% - Župa, Srbija 0.75l 2100 KREMEN - Matalj, 12,5% - Negotin, Srbija 0.75l 2200 CABERNET & MERLOT - Cilić, 13,5% - Jagodina, Srbija 0.75l 2350 CRVENI ZAPIS - Janko, 14% - Smederevo, Srbija 0.75l 2200 ŽIVOT TEČE - Zvonko Bogdan, 12% - Palić, Srbija 0.75l 2400 MONTEPULCIANO - Marina Cvetić, 14,5% - Abruzzo, Italija 0.75l 4650 CABERNET SAUVIGNON - Radovanović, 12,5% - Krnjevo, Srbija 0.75l 2000 TVRDOŠKO CRNO - Manastir Tvrdoš, 12% - Trebinje, BIH 0.75l 2550 ZLATAN PLAVAC GRAND CRU - Plenković, 15% - Hvar, Hrvatska 0.75l 9000 BRUNELLO DI MONTALCINO - Casanova di Neri, 14,5% - Toscana, Italija 0.75l 9200 AURELIUS - Kovačević, 13,5%, Irig, Srbija 0.75l 2250 CHIANTI SUPERIORE D.O.C.G, Santa Cristina, 13% - Toscana, Italija 0.75l 2350 CABERNET - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1200 VRANAC PRO CORDE - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1700 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.75l 1050 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.187l 390 DINGAČ - Matuško, 14,2% - Pelješac, Hrvatska 0.75l 4800 POSTUP - Matuško, 13,3% - Pelješac, Hrvatska 0.75l 4650 KRATOŠIJA - Tikveš, 12% - Tikvesko vinogorje, Makedonija 0.75l 1050 MALBEC - Chakana, 14% - Mendoza, Argentina 0.75l 2250 MALBEC RESERVA - Chakana, 13,9% - Mendoza, Argentina 0.75l 2900 CABERNET SAUVIGNON RESERVA - Chakana, 14,5% - Mendoza, Argentina 0.75l 2900 FABULA LAGUM - Chichateau 14,5% - Šišatovac, Srbija 0.75l 3400 GRAFFITI - Bjelica 14%, Novi Sad, Srbija 0.75l 2990 BAMBINO NERO - Chichateau 13% - Šišatovac, Srbija 0.75l 1900 REGENT - Aleksandrović 13,5% - Topola, Srbija 0.75l 2700 VLADIKA - 13, Jul Plantaže 14% - Podgorica, Crna Gora 0.75l 2250 TGA ZA JUG -Tikveš 12,5% - Tikveš, Makedonija 0.75l 1200 DAILY MENU 1. -
Soups, Salads & Sides
Sweet & Savory Catering website: sweetsavorycatering.com 4340 W. 96th St. #104 email: [email protected] Indianapolis In 46268 317.802.9004 Soups, Salads & Side Selections Soup Selections Roasted Tomato Basil Bisque Vegetable Soup Harvest Baked Potato Soup Vegetable Beef Soup Chicken & Andouille Gumbo Italian Wedding Soup Slow Roasted Chili Puerto Rican Chicken & Rice Smoked White Chicken Chili Chicken Noodle Green Salad Selections Baby Beet & Arugula Salad: with crispy prosciutto, goat cheese "truffles", candied pecans and drizzled hazelnut vinaigrette Caesar Salad: with asiago croutons & tomatoes Cobb Salad: mixed greens, tomatoes, eggs, red onions, avocado, grilled chicken, bacon, feta cheese, croutons, choice of dressing Fresh Garden Salad: mixed greens, cucumbers, red onions, red and yellow peppers, tomatoes Greek Salad: red onions, black & kalamata olives, cucumbers, iceberg & vinaigrette Orange & Fig Frolic Salad: mixed greens, fresh goat cheese, grapes, mandarin oranges, pecans, figs, dried cherries, balsamic vinaigrette Southwest Salad: mixed greens & romaine with fresh tomatoes, eggs, black beans, corn, avocados and southwest ranch dressing Spinach & Mandarin Orange Salad: baby spinach, red onions, almonds, feta, poppyseed dressing Strawberry Feta Salad: fresh mixed greens, red onions, pecans, feta, balsamic vinaigrette Sliced Apple, Pear, and Bourbon Roasted Pecan Salad: field greens, bourbon pecans, red onions & feta with balsamic vinaigrette Side Salad Selections Asian Slaw: red and green cabbage, pecans, peanuts, -
The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks. -
Greek Islands Omaha
Greek Islands RESTAURANT FAMILY OWNED – ESTABLISHED 1983 ALL OF OUR APPETIZERS AND GREEK SPECIALTIES ARE HOMEMADE! 3821 CENTER STREET (402) 346 - 1528 OMAHA, NE 68105-2450 FAX (402) 345 - 7428 Appetizers TOUR OF GREECE FALAFEL - 4 PIECES Platter filled with Greek favorites: Dr. Z’s Falafels served with assorted Tropita, Spanakopita, Keftedes, Gyro Meat vegetables and sides of mint Feta and and Feta 2 for 10.50 or 4 for 15.50 tahini 10.50 FLAMING SAGANAKI - OPA! CRETA FETA Imported Greek cheese cooked golden Feta cheese, fresh tomatoes with olive brown - Served tableside 9.00 oil and oregano baked to a golden brown! Served with fresh pita 8.50 FETA STICKS Lightly breaded, fried Feta cheese, GREEK STYLE WINGS served with our homemade Tomato Basil The flavor of Chicken Riganato as an or Raspberry sauce 10.00 appetizer with lemon, olive oil and oregano 10.99 SPANADIP Spinach, artichoke, Feta and cream KEFTEDES cheese baked to a golden brown! Served Homemade Greek-style meatballs scented with fresh pita 10.50 with mint, dill and other seasonings. Served with Tzatziki sauce 10.25 KALAMARI A Greek Islands favorite - Pan-fried TIROPITA squid with a taste of lemon and oregano A greek savory cheese pie. Crisp, flaky 10.99 phyllo wrapped around a blend of cheeses, eggs and seasonings 4.75 OCTOPOTHI Grilled octopus served with fresh SPANAKOPITA tomatoes and green olives in a lemon Crispy buttered phyllo, filled with vinaigrette 13.99 herb seasoned spinach, Feta and other blended cheeses 4.50 SIKOTAKIA Chicken livers baked in the Greek FRIED ZUCCHINI W/ SKORDALIA tradition 9.75 Fresh garlic blended with potatoes, olive oil and seasonings. -
The Hellenic Centre News
THE HELLENIC CENTRE NEWS MARCH 2018 ● ISSUE NO 23 THE HELLENIC COMMUNITY TRUST REGISTERED CHARITY NO 1010360 Overview of the Year 2017 Patrons HE The Archbishop of Thyateira 2017 was a rich and successful cultural year. Aiming to include rather than exclude we organised, as and Great Britain, Gregorios always, events that were varied and attracted different audiences. HE The Ambassador of Greece Mr Dimitrios Caramitsos-Tziras As we welcomed the new influx of mainland Greeks who moved to London we realised that for many of HE The High Commissioner for Cyprus them we are a home away from home. This has created more demand for events in Greek and our Mr Euripides L Evriviades responsibility to our younger friends became a priority. To date we have put on The Boy with the Blue Hair, a play in Greek performed by theatre Fournos which was followed by a variety of carnival activi- ties like the traditional gaitanaki and a Christmas workshop where they had the chance to sing kalanta Hellenic Community Trust (Greek Christmas Carols) and bake tasty kourabiedes. We were happy we gave them the chance to Council hear their mother-tongue outside of Greek school and the home and we promise to organise more Costas Kleanthous (Chairman) events like that for them. Michael Agathou Sylvia Christodoulou Haralambos J Fafalios Of course, as always, we had a diverse cultural programme of lectures, recitals and exhibitions in place Michael Iacovou with established speakers or artists. At the same time however, opportunities were given to emerging Marilen Kedros academics and young talent.