Allergen Matrix 7.4.20

Total Page：16

File Type：pdf, Size：1020Kb

ALLERGEN INFORMATION LAST UPDATED 7th April 2020 SULPHUR SET MENUS & MEAL KITS GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE Vegan Meze Platter | For 1 X X X Vegetarian Meze Platter | For 1 X X X X Meat Meze Platter | For 1 X X X Vegan set menu for 2 X X X Meat set menu for 2 X X X Family Feast | For 4 X X X X Family Vegetarian Feast | For 4 X X X X Family Vegan Feast | For 4 X X X Falafel Meal Kit | Makes 5 wraps X X X SULPHUR DIPS, NIBBLES & BREAD GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE Hummus X Smoked AuBergine X Smoked Courgette X Muhummara X Cacik X X Taramasalata X X Cracked Green Olives X Kalamata Olives House Pickles X KhoBez Bread X SULPHUR MEZZE GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE Beiruti Falafel tray X Stuffed Vine leaves X AuBergine & Walnut KiBeh X X LamB KiBeh X Chicken & Pistachio KiBeh X X Spinach & Feta Boregi X X X Spinach Fatayeh X SULPHUR SALADS GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE TaBouleh X Fattoush X X Batata Harra Artichoke salad BerBere spiced Cauliflower X X X Lentil and Bulgur salad X ButterBeans in tomato sauce Feta Salad X X SULPHUR MAINS GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE VegetaBle MaglouBeh Chicken MaglouBeh LamB kaBsa X AuBergine Moussaka AuBergine w/lamB & Vermicelli rice X Chicken & Pistachio Shish X X SULPHUR SWEETS GLUTEN CRUSTACEAN EGGS FISH LUPIN MILK MOLLUSCS MUSTARD NUTS SESAME SOYA PEANUTS CELERY DIOXIDE Baklava X X X Pistachio Turkish delight X Pomegranate & Pistachio delights X Black Cherry Turkish delight Carrot & hazelnut Turkish delight X Rose Turkish delight Lemon Turkish delight 1.

Copy Link

Recommended publications

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]
Meze Appetizers Havet Combos Mangal
APPETIZERS OurHAVET signature meals, all cooked COMBOS over our open charcoal pit, served on a bed of lavas (Turkish flatbread). OLIVESv .............................................................................. £2.95 mixed green and black pitted olives, marinated in house INDIVIDUAL SHARING with a blend of chilli and garlic 1 CHOICE COMBO 4 CHOICE COMBO make 1 choice from any of our Mangal section make 4 choices from any of our Mangal section v BEYAZ PEYNIR ................................................................... £2.95 add any 1 side ........................................ £13.95 add any 2 sides ....................................... £40.95 salty white cheese made from sheep’s milk or add any 2 sides ................................. £17.95 or add any 3 sides ................................. £44.45 v CUCUMBER AND CARROT STICKS ................................. £2.95 2 CHOICE COMBO 5 CHOICE COMBO BREADv .................................................................................... 95p make 2 choices from any of our Mangal section make 5 choices from any of our Mangal section house bread or lavas add any 1 side ........................................ £21.95 add any 2 sides ....................................... £48.95 or add any 2 sides ................................. £26.45 ................................................... or add any 3 sides ................................. £52.45 MEZE FreshMANGAL prime meats are sourced daily and prepared in house by our trained team of butchers to ensure you get Great individually,
[Show full text]
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean
[Show full text]
How to Make Moussaka (Stavros Style)
! ! How to make Moussaka (Stavros Style) While cooking is seen a mundane daily chore intended only to keep the family quiet, creating food for Stavros is therapy and does involve a considerable amount of social interaction with wine, beer or, if things get really hot, Ouzo ! So, for your entertainment and, hopefully, gastronomic pleasure detailed below is a slimmed down version of the mammoth moussaka made for Gidding Goes Greek. Ingredients to serve 6 people. 4 large Aubergines 500g Minced Lamb 300g Onion 3 garlic cloves 3 tb spoon Tomato Puree 100ml Red Wine 1 heaped Tsp Ground Cinnamon Hand full of parsley chopped Salt and freshly milled Black Pepper !400gs Waxy Potatoes Par Boiled & Sliced For the Topping 75gs Butter 75gs Flour (plain) 570 ml Whole Milk 50 gs of Grated Cheese 2 medium Eggs !Freshly grated Nutmeg !At least 4 x 500ml can / bottles of good beer Slice the Aubergine around 1cm thick and sprinkle with salt, stack in a colander and allow to stand for around 30 minutes. Remember to place where the liquid from the colander can drain away (in a sink or on a draining board is fine) ! Open first beer Thinly slice the onions and fry in some olive oil with the chopped garlic for around 5 minutes. Add the minced lamb, stir and ensure all lumps are broken down, allow to brown. ! In a separate bowl mix the Tomato puree, wine, cinnamon and parsley, salt and pepper and pour over the meat and onions. Stir well and leave to gently simmer for around 20-30 !minutes until cooked through.
[Show full text]
Appetizers Salads Fresh Whole Fish Other Specialties
Appetizers CLAMS ON THE HALF SHELL (6) / 15 OYSTERS ON THE HALF SHELL (6) / 18 PLATEAU 12 Oysters, 12 Mussels, 6 Clams, 3 Shrimp, 1.25lb Maine Lobster & 4oz Lump Crab / 110 SHRIMP COCKTAIL (3) / 19 LUMP CRAB COCKTAIL (4oz) / 19 KEFETEDES Greek-style, Pan fried meatball / 17 AVGOLEMONO Classic Organic Egg-Lemon Soup with Chicken & Orzo / 11 PIKILIA Traditional Spreads: Tarama, Scordalia, Ktipiti and Tzatziki / 18 (O r Individually 8) KYMA CHIPS Paper-thin Zucchini & Eggplant Chips with Tzatziki Sauce / 22 FAKÉS Traditional Greek Lentil Soup / 10 GIGANTES Savory Braised Imported Giant Greek Lima Beans, Traditional Tomato sauce / 13 CAULIFLOWER Halved Roasted Cauliflower Served over Yogurt/Mint Sauce and Toasted Pistachios / 12 PATZARIA Roasted Beets Served with Skordalia Sauce, Extra Virgin Olive Oil / 17 SPANAKOPITA Trad itional Spinach and Feta Pie / 19 HALLOUMI Grilled Cypriot Cheese / 19 SAGANAKI Traditional Pan Fried Graviera Cheese / 17 SESAME FETA Pan seared sesame encrusted feta topped with candied figs, cherry tomato on a raspberry-honey glaze /20 OCTOPUS Sushi Grade Mediterranean Grilled Octopus, Onions, Capers /26 CALAMARI Fried or Grilled Tender Squid / 17 STUFFED CALAMARI Rhodes Island Classic recipe - Stuffe d Gri lled Calamari with four Greek Cheeses / 22 CRAB CAKE Maryland Lump “Blue” Crabmeat / 24 SHRIMP Grilled Jumbo U10 Shrimp with Extra Virgin Olive Oil, Herbs / 27 MUSSELS Steamed Mussels Cooked with Santorinian Wine & Ouzo Broth / 20 Peppers, Onions, Olives, Feta, EVOO / 2 Salads TOMATO (FOR 2) Classic Greek Salad (Cut
[Show full text]
Petros Catering
Large ordering available for delivery or pick-up from our Manhattan Beach SALADS location for breakfast, lunch and dinner! There is a $200 minimum order. A 24 hour All below items are priced on a (10-12) person serving size. notice required. Delivery is available within 5 miles from our Manhattan Beach location, with a $30 delivery fee. Delivery fee includes all needed disposable plates, Feta Caesar Salad Chopped Romaine Lettuce, Red Onions, and Tomato $70 with Epirus Feta & Parmigiano-Reggiano tossed in our cups and/or utensils. Contact us to place your order today, 310-545-4100 homemade Greek Caesar Dressing BREAKFAST Karpouzi Salad Fresh Watermelon, Heirloom Tomatoes, Mint, Epirus Feta & $90 Manouri Cheese, drizzled with imported Greek Honey and All below items are priced on a (10-12) person serving size. EVOO Chopped Shrimp Tender California boiled Shrimp tossed in chopped Romaine $110 with Avocado, Carrots, Radishes, Red Onions, Basil, Mint, Dill, $50 Salad Selection of Croissants Assorted Butter, Chocolate and Almond Croissants Parsley & Chives dressed in a Meyer Lemon dressing $90 Vegetable Frittata Eggs with Zucchini, Squash, Roasted Peppers, Potatoes, Super Salad Chopped Romaine Lettuce, Carrots, Radishes, Red Onions, Organic $90 Asparagus and Feta Tomatoes, Cucumbers, Volos Olives, Avocado, Capers & Epirus Gyro Scramble Eggs with Tomatoes, Onions and side of Tzatziki $110 Feta with our homemade Red Wine Vinaigrette Bacon & Sausage $80 (+) ADD CHICKEN or GYRO $30 // (+) ADD SHRIMP or SALMON or KEFTETHES $40 Roasted Potato Wedges $40 Fresh Mixed Fruit $50 WRAPS BY THE HALF All below items are priced on a (10-12) person serving size.
[Show full text]
Soupes & Salates
Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper,
[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]
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]
Lokkum Means Turkish Delight and When You Visit You'll
Lokkum means Turkish Delight and when you visit you’ll know why. Picture food from an ancient culture and modern luxury colliding into one sweet, luxurious destination of indulgence – this is what we cook up in our kitchen. Heart and soul is poured into the pots and pans, centuries of knowledge is invested into our dining experience to make our meat-fest of a menu something to behold. If you pass by close enough to our chefs as they put the final touches on the treats being sent to your table, you may hear them utter the phrase: “Etlerimiz Lokkum Gibidir” These words compare the dishes to the quality and sweetness of the Turkish Delight confectionery traditionally known as Lokkum. When we put a name to the things which give us pleasure, we think about how they make us feel and what emotions they evoke. Lokkum describes our dining experience perfectly. /LokkumBarGrill lokkumlondon /lokkumlondon SOUP HOMEMADE LENTHAL SOUP / 5 (VF) (GF) (V) Served with warm Turkish bread CHILLED APPETISERS MIXED OLIVES / 4 (VF) (GF) (V) HUMMUS / 5 (VF) (GF) (V) CACIK / 5 (GF) (V) A selection of mixed olives marinated in Meshed chickpeas blended with tahini, Strained yogurt fused with shaving of olive oil and mixed herb dressing finished with an olive, lemon juice and cucumber, finished with a fresh mint, garlic dressing garlic and olive oil dressing KISIR / 6 (VF) (V) (N) TABBOULEH / 6 (V) ROASTED AUBERGINE / 6 (VF) (GF) (V) Cracked wheet, walnut and hazelnut Bulgur wheel with finely chopped parsley Oven cooked aubergine, soft mixed with finely chopped peppers,
[Show full text]
A3 the M KITCHEN MENU GROUP JAN2020.Indd
mains ALL MAINS SERVED WITH SALAD AND ON A STRIP OF TORTILLA CHICKEN SHISH CHICKEN KOFTE* CHICKEN THIGHS* Marinated large cubes of chargrilled Hand made chicken mince favoured Chargrilled tender boneless chicken thighs chicken breast with herbs & peppers THE M KITCHEN LAMB BURGER CHICKEN WINGS DONER Lamb burger with with cheese & an Large juicy chicken wings House prepared lamb doner cooked onion ring served with salad or chips on an upright rotisserie GROUP MENU - OPTION 1 LAMB KOFTE* VEGETABLE KEBAB* Hand made lamb mince flfavoured with LAMB RIBS* Skewed Aubergine, peppers, onions, 8+ PEOPLE / 3 COURSES - £28PP herbs & peppers Tender lamb ribs mushrooms & tomatos cold dips signature dishes ALL MAINS SERVED WITH SALAD AND ON A STRIP OF TORTILLA CACIK HUMMUS Fresh yogurt, finely chopped Finely blended chick peas, tahini, cucumber and dill, crushed mixed with fresh garlic and lemon LAMB SHISH LAMB CHOPS* KING PRAWN KEBAB* (£5 SURCHARGE) fresh mint and garlic, a very juice, topped with olive oil & Large chargrilled cubes of tender Best end cut tender lamb chops served The finest chargrilled king prawns refreshing dip a pinch of chilli prime lamb on the bone COMBO (£5 SURCHARGE) TARAMASALATA EZME SALATA CHARGRILLED SEA BASS* ISKENDER Our two most popular dishes chicken and Cod roe mixed with fresh lemon Chopped fresh tomatoes, Two fillets of fresh sea bass marinated Lamb doner served in hot tomato sauce, lamb shish served together juice, vinegar and extra virgin peppers, onion, garlics, parsley in oil and herbs yoghurt, burnt butter & croutons
[Show full text]