Lebanese Menu

Total Page：16

File Type：pdf, Size：1020Kb

LEBANESE MENU MAINS Welcome to South Street Kitchen’s Lebanese menu and “Sahteyn” which loosely translated means “twice your health” and is often used Shawarma with Lebanese Mountain Bread (vg) £14.9 to welcome people to share delicious food. Our menu tonight takes as Fragrant Marinated Seitan Skewers marinated in Arabic Bharat spices its inspiration one of the most exquisite cuisines in the world. with tahini, garlic and za’atar roasted cherry tomatoes and zhoug dip, Enjoy and Sahteyn! and served with homemade lebanese mountain bread (similar to naan) and a side of pickles. MEZE Yakhnet Arnabeet & Pilaf (vg, gf) £12.5 Bhabha Ganouj £5.2 Our take on a traditionally beefy Lebanese cauliflower stew Smoked Aubergine dip, tahina, garlic and lemon, topped with combining deep fried cauliflower and fava beans slow cooked in a pomegranate seeds spiced fresh coriander, tomato broth and served with fluffy rice, topped with roasted pine nuts and crispy shallot. Cheese & Spinach Samboussek (vg, gf) £5 Lebanese style samosa filled with feta and spinach Walnut, Mushroom and Tomato pate Manousheh (vg, gf) £3.6 DESSERT A walnut, tomato and mushroom pate on homemade manousheh flatbread and topped with fresh parsley Ma’amoul (optional vg) £4.8 Arabic short bread biscuit filled with a date paste and served with Fattet Hummus £5 South Street Kitchen’s hummus whipped and served with our homemade salted honey ice-cream (option vegan ice-cream) toasted pine nuts, mint and pickles Basbousa & Apple Compote (gf, vg) £5.5 Batata Harra (vg, gf) £4.8 Semolina Cake served with our homemade seasonal apple compote Spiced potatoes with coriander, chilli, garlic and lemon Tabbouleh (vg) £4.5 Fresh parsley tossed with tomato, cucumber, lemon, red onion, olive oil and bulgur FOOD ALLERGIES AND INTOLERANCES Olives marinated in fennel, coriander, bay leaves, chilli’s £3.2 Please speak to our staff about the ingredients in your meal when you are and olive oil making an order. Thank you..

Copy Link

Recommended publications

Banquet Menu 2010
AUSTIN COUNTRY CLUB 1202 28th St NE Austin, MN 55912 Austin Country Club can accommodate up to 300 people and events are designed exclusively for you! The Austin Country Club is the premier area facility to hold any special function. Our friendly and experienced staff will coordinate every detail to ensure that your event is a success. Inspired menu designs, table displays, spectacular ice carvings, complete bar services, valet parking and coat check services are a few of the features tailored to your specific needs by our professional team. You will be amazed by our delicious, creatively presented dishes by our remarkable culinary team. It is our pleasure to create a custom planned event for any of your needs. At the Austin Country Club, impressive service and attention to detail is the rule and not the exception. Our goal is to ensure that your special occasion is an event with memories to last a lifetime! Be sure to contact Alexa LaMontagne, our Event Sales Manager, with any questions or to check date availability at 507-437-7631 or [email protected] Reserving Dates & Initial Deposit To reserve space for any special event, we require a non-refundable $500.00 deposit. The deposit is due within 10 business days of booking your reception unless there is another demand for the date, it is then required within 72 hours of request. The $500.00 will be deposited within two business days of Austin Country Club receiving, and will go toward any final billing for the event. All special functions, including but not limited to: Weddings, Class Reunions, Rehearsal Dinners, Baby/Bridal Showers require the $500.00 deposit.
[Show full text]
Small Meze Flour & Wild Yeast Wood Fire & Charcoal
SMALL MEZE FLOUR & WILD YEAST Yemenite butter bread, goat’s curd, zhug chili for 2 16 E Roast capsicum, goat’s curd, chili oil, mint 15 Sliverbeet & feta börek fingers, heirloom tomato, organic egg 18 A Zucchini flowers, kashkaval baba ganoush, pistachio, caper aioli 18 T Wood fired Zaatar flat bread 6 Old school hummus, braised chickpeas, jackfruit 18 Sesame falafel, tahini, amba pickles 14 ON THE SIDE Chili haloumi savoury doughnuts, pomegranate, chili jam 16 Charred Broccolini, smoky feta, crispy shallot 14 Cos lettuce, zā’atar almonds, goats cheese dressings 16 Crunchy fermented seasonal veg, nana, cultured cream dip 14 ‘Batta harra’ crispy chili potatoes, coriander, toum 14 Zucchini baba, pistachio, charcoal squash 16 Heirloom tomato, pickled eggplant, labneh 17 Whipped feta, spiced beetroot, dill 15 Halloumi, pomegranate, nuts, honey 17 FEED ME let us look after you 59pp MIDDLE EASTERN DUMPLINGS Add matched wines by Chaffey Bros’ 45pp Pumpkin dumplings, shish barak style, burnt chili butter 23 Lentil & mushroom manti dumplings, black garlic, kashkaval jus 24 Jackfruit, leek & thyme dumplings, whipped potato crem, charred corn 24 THIRSTY? QLD GOVERNMENT In our continued commitment WOOD FIRE & CHARCOAL COVID-19 TRACKING to sustainability, ZA ZA TA Please Scan the QR code and fill chooses to filter, chill and in all information in accordance carbonate our water by Eggplant h’raime, tomato gazpacho, tahini, autumn greens 23 with the QLD Government a premium filtered tap Covid-19 Tracing policy system. Still water is served Cauliflower shawarma, labneh, pickled fennel, pear 25 complimentary or enjoy Spiced antipasti, grilled halloumi, wild rocket 19 HOUSE COCKTAILS G & T MENU 14 EACH HOTEL TEL AVIV ..........................
[Show full text]
Vegetarian Meze Lunch
vegetarian meze lunch the menu hummus with olive oil and za'atar carrot chips tabbouleh feta mint wraps extra za’atar grocery list Pantry 2 15.5 ounce cans of chickpeas Tahini Extra virgin olive oil Za'atar, or your favorite spice or dried herb Fine bulgur (#1) Produce 2 cloves garlic from 1 head 5 large lemons About 5 carrots (or a bag of baby carrots) 4 plum tomatoes 2 bunches parsley 1 bunch green onions 1 bunch mint optional: 1 small pomegranate Dairy 8 to 12 ounces feta cheese to do list ● Wash and dry the mint ● Make the hummus ● Make the tabbouleh (add pomegranate seeds if you bought them) ● Slice the feta into chunks ● Slice carrots on the bias (or use baby carrots) ● Pack everything away. Top the hummus with olive oil and za’atar, or another herb or spice, and pack a little extra za'atar on the side. recipes zesty lemon hummus 1 or 2 medium cloves of garlic (go easy on the garlic!) 2 15.5 ounce cans chickpeas, rinsed and drained 1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) 1/2 cup tahini Salt to taste Extra virgin olive oil for drizzling Spices or herbs for topping (for instance, sumac, za'atar, paprika, cayenne pepper) For serving: pita bread (either store-bought or homemade), or whatever else you'd like to use for dipping (carrots, cucumbers, etc.) ● Chop or mash the garlic clove in a food processor or mortar and pestle. ● Add the chickpeas and grind them until they look like a gritty paste.
[Show full text]
Dinner Bottomless Menu
AN U C K Dinner Bottomless Menu YO RIN L D AL & 9 D I P S Bottomless Mediterranean small portions of food menu AT 9.9 ( S E R V E D W I T H O U R H O M E M A D E Plus House Vodka/Gin/Rum/Whiskey/Champagne/ E $4 B R E A D . ) House Wine/All House Beers/Coffee/Tea/Cold Beverages Atom (Gluten Free, Vegeterian, Very Spicy.) • 2 HOUR SEATING LIMIT PER SEATING G A R D E N Turkish strained yogurt sauteed garlic, herbs, • Entire table should participate shishito peppers,walnut and extra virgin olive oil.) • ABSOLUTELY NO TAKEOUT! Bruksel Lahana (Nut Free, Gluten Free, • We keep our rights to limit your alcoholic beverage Vegetarian.) Muhammara (Dairy Free, Vegan.) order. Fried Brussels sprouts, garlic and yogurt mayo Roasted red pepper spread with walnut, olive oil, • No Shots, Neat or On the Rocks Everything is sauce. lemon juice and garlic. bottomless, but please order responsibly and avoid Humus (Nut Free, Gluten Free, Dairy Free, wasting food. Pancarli Kisir (Turkish Tabbouleh) (Nut Free, Vegan.) (No Substitute for Food or Drink) Dairy Free, Vegeterian.) Chickpeas and tahini paste seasoned with garlic and Bulgur wheat with beet, parsley, tomatoes, olive oil S O U P S cucumber, onion and lemon dressing. Babaganush (Nut Free, Gluten Free, Dairy Free, Mercimek Corbasi (Nut Free, Dairy Free, Quinoa Kofte (Vegeterian.) Vegan.) Vegan.) Pan fried Quinoa with parmesan cheese, walnut, Aromatic red lentil soup. parsley, dill, scallionserved with pomegranate Grilled eggplant, tahini paste seasoned with garlic vinegar and cacik sauces.
[Show full text]
Exchange List 2009
Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing.
[Show full text]
Ramadan-Kitchen-Survival-2019.Pdf
RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day.
[Show full text]
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
[Show full text]
From Around the World 10Gorgeous, Modern Twists on Classic Recipes from Havana to Tel Aviv
Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2) Mexican Shakshuka Inbal Baum 04 Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09 Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15 Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21 Savory Za’atar Challah Shannon Sarna 26 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2) Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31 Rosewater and Pistachio Hamantaschen Shannon Sarna 36 Red Quinoa Tabbouleh with Labneh Shannon Sarna 41 Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45 Tostones for Hanukkah Jennifer Stempel 50 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food. BY INBAL BAUM 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants. In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices.
[Show full text]
How Much Sugar Do I Eat? the Recommendation Is Not to Have More Than Five Teaspoons a Day
How much sugar do I eat? The recommendation is not to have more than five teaspoons a day. If you take less, even better. Look at the list below to check. Food Amount Teaspoons of Sugar Biscuits: Chocolate Digestive 1 Biscuit (17g) 1 Digestive 1 Biscuit (15g) ½ Ginger Nut 1 Biscuit (9g) ¾ Rich Tea 1 Biscuit (8g) ¼ Chocolate coated biscuit 1 Biscuit (25g) 2 Breakfast: Rice Krispies Small bowl (30g) ½ Bran Flakes Small bowl (30g) 1 Coco Pops Small bowl (30g) 2 Cornflakes Small bowl (30g) ½ Frosties Small bowl (30g) 2 ½ Muesli 2 Tablespoons (40g) 2 Shredded Wheat 1 Biscuit (25g) 0 Sugar Puffs Small Bowl (30g) 2 Weetabix 1 Biscuit (19g) 0 Special K Small bowl (30g) 1 Porridge Large bowl 0 Cakes: Flapjack 1 slice (90g) 6 Doughnut 1 Ring (60g) 2 Fruit Cake Small Slice (60g) 5 Fruit Pie 1 Individual (65g) 4 Jam Tart 1 Small (40g) 2 ½ Plain Sponge Cake Medium Slice (50g) 3 Sandwich Cake / Swiss Roll Small Slice (30g) 2 ½ Plain Scone 1 (50g) ½ Scotch Pancake 1 Small (30g) ½ Desserts: Ice Cream 1 Scoop (50g) 2 ½ Individual Mousse/Dessert Small Tub 2 ½ Instant Whip Quarter Packet made up 2 ½ Jelly Small tub 3 ½ Sponge Pudding with Jam Small Slice (110g) 5 ½ Tinned Fruit in Juice Half large tin (205g) 3 Tinned Fruit in Syrup Half large tin (205g) 6 Tinned Rice Pudding Half tin (200g) 3 Trifle Individual (125g) 4 Yoghurt, with sugar Small Carton (150g) 5 Yoghurt, sugar free Small Carton (125g) 2 Visit our website: www.nhsaaa.net All our publications are available in other formats Drinks: Blackcurrant Cordial 1 Carton (200mls) 4 Fizzy Drinks – with
[Show full text]
00Trilye Sayi26
TR‹LYE’DEN YEN‹ LEZZETLER Y›l: 7 Say›: 26 Yeni umutlarla balık sezonunu açıyoruz. Her türlü olumsuz rüzga- Temmuz-A¤ustos-Eylül 2012 ra karşın beklentilerimizdeki olumlu gelişmeler moral veriyor. ISSN:1306-6595 2005 yılında ığrıp ile avlanmaya getirilen düzenlemeler sonucunda Mavi fiemsiye Turizm Ltd. fiti. Ad›na sinarit popülasyonu arttı. Çünkü ığrıp ile avlanma kıyılardaki eriş- ‹mtiyaz Sahibi ve Genel Yay›n Müdürü telik dediğimiz otluk alanlarda büyüyen yavru balıkları imhaya yö- Süreyya ÜZMEZ nelikti. Sorumlu Yaz› ‹flleri Müdürü Trilye’de de menülerde inovasyon ürünlere devam ediyoruz. Soğan- Mahmure ÜZMEZ lı ahtapot sote, karamelize soğanlı ılık lakerda, mürdüm erikli ar- Yay›na Haz›rlayan ve magnaclı sütlaç, makarnalı sütlaç, ahtapot pane, ahtapotlu çıtır pa- Yay›n Koordinatörü tates gibi yepyeni ürünler damaklarınızda heyecan yaratacak. Recep Peker TANITKAN [email protected] Üçüncü çeyrekte ve son çeyrekte durağan ekonomi kıpırdama sin- yalleri verecek, hiçbir zaman umudu yitirmeyip işimize dört elle sa- rılacağımız günlerdeyiz. Editör Söylediklerinizi duyurmak için kimseyi kolundan tutmayın, çünkü Ayflegül DO⁄AN insanlar sizi dinlemeye istekli değilseler onları tutacak yerde çene- Kapak Foto¤raf› nizi tutmanız daha hayırlıdır. London Eye Bol balıklı ve sağlıklı bir sezon diliyorum Reklam Servisi Mavi fiemsiye Turizm Ltd. fiti. Süreyya Üzmez Yay›n ‹dare Merkezi Trilye Restoran Reflit Galip Caddesi Hafta Sokak 11/B Gaziosmanpafla-ANKARA Tel:(0312) 447 12 00 (pbx) www.trilye.com.tr friendfeed.com/trilye facebook.com/trilyerestaurant www.blog.trilyerestaurant.com/ www.social.trilyerestaurant.com/ twitter.com/trilyefish Grafik-Tasar›m Yusuf MEfiE [email protected] Bask› & Cilt Ajans-Türk Gazetecilik Matbaac›l›k ‹nflaat Sanayii A.fi.
[Show full text]
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
[Show full text]
Mediterranean Grill Menu-Final 11X17 2014-NEW LOGO 2015 Copy
NOW SERVING YOU DECATUR • MIDTOWN • EAST COBB • ATHENS IN 4 LOCATIONS OPEN 7 DAYS MARIETTA/EAST COBB, 30068 MONDAY-SATURDAY 11AM-9:30PM • SUNDAY 11AM-9PM · 1255 Johnson Ferry Rd. Ste. 15, between lower Roswell Rd. & Roswell Rd. CATERING WE CUSTOMIZE OUR CATERING SERVICE ACCORDING TO YOUR NEEDS SERVES APPROXIMATELY 12-15 PEOPLE • PITA BREAD, TZATZIKI, TAHINI & HOT SAUCE INCLUDED GREEK SALAD ............................................ $35.00 GRILLED JUMBO SHRIMP.......................... $82.00 ATLANTA/MIDTOWN, 30308 · 985 Monroe Dr. NE (at 10th St.) KUFTA........................................................... $65.00 HUMMUS ...................................................... $33.00 Authentic, Freshly Prepared & Delicious BABA GHANOUJ ......................................... $33.00 GRILLED VEGETABLES.............................. $52.00 TABOULEH................................................... $33.00 RICE PILAF...................................................$30.00 DOLMAS....................................................... $40.00 BASMATI RICE WITH ALMONDS & RAISINS .................................................... $35.00 SPANAKOPITA............................................. $40.00 GREEK POTATOES ..................................... $30.00 FALAFEL ...................................................... $35.00 DECATUR/EMORY, 30033 WHOLE STUFFED LAMB ............................ $435.00 404-320-0101 · 2126 N Decatur Rd. (at Clairmont Rd.) GYRO (YEE-ROS) ........................................ $65.00 WITH ALL THE TRIMMINGS
[Show full text]