DOCSLIB.ORG

NOSTALGIA Thank You Kali Orexi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NOSTALGIA Thank You Kali Orexi WELCOME TO NOSTALGIA Nostalgia Kouzina is proud to serve you with the freshest food using the finest ingredients. We use extra virgin olive oil, kalamata olives, oregano, cheeses and spices imported from Greece and Italy. We are also one of the few restaurants who make their own meat and vegetable stock. All soups are made fresh daily from scratch. We are using organic harvest chicken, Colorado fresh lamb, Prime fresh meats, Scottish fresh salmon. From all of us in Nostalgia Kouzina we would like to say thank you for coming. We hope your dinner experience was enjoyable and hope to see you again very soon!!! Thank You Kali Orexi – Buon Appetito HOT APPETIZERS Saganaki Grilled Octopus (GF) Fried Zucchini 8.95 17.95 8.95 The finest imported Greek Tender grilled octopus, Thin slices of light breaded cheese, flambéed OPA charbroiled & tossed in our zucchini, fried & served with special vinaigrette our Skordalia Fried Calamari 14.95 Shrimp Calamari Saltati (GF) Lightly breaded & fried squid Mikrolimano (GF) 17.95 served with your choice of 15.95 Calamari sautéed in savory sauce: cocktail or marinara Baked shrimps in our special sauce of EVOO, garlic, homemade tomato ‐ garlic onions, capers, Kalamata Grilled Calamari (GF) sauce with crumbled feta olives, banana peppers & San 14.95 Marzano tomatoes Grilled squid, marinated in Shrimp Ala Nostalgia lemon, EVOO and garlic (GF) Clams & Mussels (GF) 15.95 15.95 Burrata Genovese (GF) Grilled shrimps prepared in Fresh Clams (medium necks) 15.95 special olive oil, garlic and and fresh mussels steamed Fresh mozzarella with paprika sauce in your choice of sauce: creamy center, served over Ladolemono, Fra‐Diavolo, roasted cherry tomatoes, Broccoli Rabe con Pesto‐Cream, Bruschetta Tomatoes Wine sauce and pesto, drizzled with Aglio e Olio (GF) EVOO, Florida orange 13.95 blossom honey, and Mussels & Sausage Fresh broccoli rabe, sautéed imported aged balsamic 18.95 in EVOO, garlic, and sun glaze. Served warm with Mussels and ground sausage dried tomatoes and oil cured crostini. sautéed with EVOO, garlic, black olives cherry roasted tomatoes, Add Sausage chunks 18.95 cannellini beans COLD APPETIZERS Taramosalata (GF) Spread Trio (GF) Antipasto (GF) 7.95 9.95 19.95 Fish roe spread Taramosalata, Tzatziki, Prosciutto crudo, mortadella, Skordalia soppressata, aged provolone, Tzatziki (GF) roasted eggplant, fresh 7.95 mozzarella, sun dried Yogurt & cucumber and garlic Beets & Skordalia (GF) tomatoes, roasted red spread 9.95 peppers, artichoke hearts, oil Homemade marinated beets cured black olives, and capers. Drizzled with EVOO and (GF) in garlic & olive oil served Skordalia imported aged balsamic glaze 7.95 with Skordalia Puree of potatoes with Meat and Cheese Board crushed garlic Mozzarella Caprese (GF) 19.95 Assortment of four imported Feta & Olives (GF) 14.95 Fresh mozzarella layered with cheeses, dry cured meats, 8.95 Kalamata olives, dried figs, Served with EVOO and sliced tomatoes, with Kalamata olives and capers dates, walnuts, with honey oregano and jam, served with crostini SOUPS Avgolemono(GF) Cup Big Bowl Traditional Greek soup, chicken, rice and egg‐ lemon 3.50 5.75 Pasta Fagioli Traditional Italian soup, pasta and beans 3.50 5.75 Soup of the day (check with your server) 3.50 5.75 SALADS Regular Large House Salad(GF) 6.95 13.95 Romaine, and mixed baby greens, tomatoes and red onions House Greek Salad(GF) 7.95 14.95 Mixed lettuce, tomatoes, cucumbers, feta cheese, red onions and Kalamata olives Horiatiki (Greek village salad) (GF) 8.95 15.95 Wine tomatoes (from our own garden*when it’s available*) cucumbers, red onions, feta cheese, green peppers and Kalamata olives Caesar Salad 8.95 15.95 Classic Italian Caesar Salad Add to any of above large salads: Chicken…$4 Salmon…$5 Shrimp…$5 PASTA DISHES LINGUINI PESCATORE 27.95 GNOCCHI CAPRI 19.95 A generous portion of clams, mussels, Gnocchi pasta tossed in a pesto cream calamari and shrimp, sautéed with garlic sauce with bruschetta tomatoes and and EVOO, finished in a light San Marzano chicken topped with fresh mozzarella plum tomato wine sauce chunks LINGUINI WITH CLAMS LOBSTER RAVIOLI MARECHIARO 19.95 ALMANDINE 20.95 Manilla clams, sautéed with garlic, XVOO in Ravioli, stuffed chunks of lobster meat and a light San Marzano plum tomato and wine cheese, prepared with mushrooms sauce and toasted almonds in a creamy RISOTTO CON ARAGOSTA 27.95 champagne sauce Imported Arborio Risotto prepared with LOBSTER RAVIOLI CON sautéed Shallots, scallops, shrimp and DUE PESTO 22.95 chunks of lobster tail, in a flavorful creamy Ravioli, stuffed with chunks of lobster sauce with a hint of sherry wine meat and cheese, prepared with sautéed CAVATELLI NAPOLETANI 21.95 shallots and shrimp, in a creamy sundried Cavatelli pasta prepared with broccoli rabe tomato and basil pesto and sausage chunks, sautéed with garlic, BAKED STUFFED SHELLS 14.95 EVOO, sundried tomatoes and black oil Jumbo Shell shaped pasta stuffed with cured olives, with a hint of red pepper three cheeses topped with tomato sauce flakes and mozzarella. Add Meat Sauce 2.95 PENNE WITH VODKA SAUCE 15.95 CANNELLONI WITH SPINACH 15.95 Penne pasta tossed with a creamy pink Cannelloni filled with ricotta, mozzarella sauce infused with vodka and spinach, baked with tomato sauce and mozzarella ITALIAN TRADITIONAL GREEK TRADITIONAL DISHES DISHES BAKED LASAGNA 17.95 PASTICHIO 17.95 Homemade pasta layered with ricotta, Baked Greek pasta and ground meat, topped mozzarella and meat with béchamel sauce sauce, topped with more mozzarella DOLMADES (GF) 17.95 SAUSAGE PEPPERS AND 6 Ground meat mixed with rice hand ONIONS PARMIGIANA (GF) 19.95 wrapped in grape leaves in an egg‐lemon Sausage peppers and slices of onions sauce layered with tomato sauce and SPANAKOPITA 17.95 topped with mozzarella Traditional Greek pie of spinach, feta cheese, SPAGHETTI WITH MEAT BALL and fresh herbs, baked in filo dough OR MEAT SAUCE 17.95 MOUSAKA 18.95 Spaghetti with choice of Meat Baked eggplant, zucchini, potato and Sauce or Meat Ball ground meat topped with béchamel FETTUCCINI ALFREDO 17.95 sauce Egg Fettuccini prepared with a rich, silky creamy Alfredo sauce Add chicken…$4.95 Add shrimp…6.95 CHICKEN ENTREES VEAL ENTREES VEAL SORRENTINO 27.95 CHICKEN MATTEO 21.95 Veal Scaloppini, topped with roasted Chicken sautéed with mushrooms eggplant, roasted red peppers and and bruschetta tomatoes, topped mozzarella. Finished with sautéed mushrooms, with mozzarella and finished with in a light San Marzano plum tomato and wine a butter and wine sauce sauce CHICKEN LUCA 21.95 VEAL SANTIMBOCCA Chicken sautéed with shallots, mushrooms, asparagus and topped FLORENTINE 27.95 with mozzarella. Finished in a light Sautéed veal Scalloppini topped San Marzano plum tomato sauce with prosciutto cotto and mozzarella. Prepared in a white wine butter sauce, CHICKEN ROMEO 21.95 seasoned with sage. Served over fresh Chicken sautéed with roasted garlic, steamed spinach sun dried tomatoes and spinach in a creamy sherry sauce VEAL MILANESE 27.95 Fried veal cutlet topped with CHICKEN MARSALA 21.95 bruschetta tomatoes and fresh Pan‐seared chicken breast fillets mozzarella, served over a bed of fresh simmered in rich Marsala wine arugula, drizzled with XVOO and sauce made with natural chicken balsamic glaze stock, mushrooms, thyme, and a touch of cream VEAL NICOLO 27.95 Veal Scaloppini, sautéed with shallots, CHICKEN PARMIGIANA 21.95 diced asparagus, mushrooms, sundried Tender chicken breasts coated with grated Parmesan and Italian tomatoes and pine nuts, finished in a wine breadcrumbs, baked with our classic and butter sauce reduction marinara sauce, topped with VEAL SCALLOPPINI PICCATTA 27.95 mozzarella cheese VEAL FRANCESE 27.95 CHICKEN SCALOPINI 21.95 VEAL MARSALA 27.95 CHICKEN FRANCESE 21.95 VEAL PARMIGIANA 27.95 CHICKEN PICCATA 21.95 SHRIMP DISHES SHRIMPS FRA DIAVOLO (GF) 29.95 SHRIMP MIKROLIMANO (GF) 29.95 6 jumbo shrimps steamed in 6 jumbo shrimps baked in our Fra‐Diavolo sauce special tomato ‐ garlic homemade sauce and crumbled feta cheese SHRIMP PICCATA 29.95 SHRIMP ALA NOSTALGIA (GF) 29.95 6 jumbo shrimps prepared in 6 jumbo grilled shrimps, tossed white wine, lemon juice, broth, in XVOO, garlic, lemon and paprika sauce capers, parsley, and butter CATCH OF THE DAY Choices of preparing your fish: ~CAPRI (Pan seared with capers, black oil cured olives and bruschetta tomatoes in a lemon butter wine sauce) ~TUSCAN (Pan seared, prepared with cannellini beans, spinach, cherry tomatoes, sautéed in garlic and butter wine sauce) ~FRANCESE (Egg battered and pan seared, served over sautéed spinach in a lemon butter wine sauce) ~HERB ROASTED (Herb roasted served over steamed spinach with a lemon wine butter sauce) COMBO DISHES FRANCESE COMBO 27.95 SEAFOOD ALMONDINE 33.95 Veal, chicken and shrimps in a lemon Combination of shrimps, clams, mussels and a lobster tail and wine butter sauce prepared in a creamy almondine sauce, topped with toasted almonds SEAFOOD FRA‐DIAVOLO (GF) 33.95 SEAFOOD SCAMPI 33.95 Combination of shrimps, clams, Combination of shrimps, clams, mussels and a lobster tail mussels and a lobster tail, prepared in prepared in a scampi sauce, and sautéed with garlic a fra‐diavolo sauce SIDES Broccoli rabe with garlic and EVOO (GF) 5.75 Greek potatoes (GF) 3.95 Asparagus with garlic and EVOO (GF) 5.75 Rice pilaf 3.95 Spinach with garlic and EVOO (GF) 5.75 Hand cut fresh fries (GF) 3.95 Sweet peas & dill in tomato sauce (GF) 4.25 Most entrées are served with a choice of rice, Greek potatoes, vegetables, or pasta And Choice of soup Substitute soup with House Salad, Greek Salad or Caesar Salad for $2.95 Substitute side dish with asparagus, spinach, or broccoli rabe for $ 2.95 SPECIAL MENU FOR THE BAR AND LOUNGE AREA Sun-Mon-Tues-Weds- Thurs ______________ All Night Fr-Sat __________________________________ Till 6:00 PM Mozzarella Caprese…………………………………………………………...
Load more

Recommended publications
  • The Ancient Tale of Anise and Its Long Journey to America
    For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti.
    [Show full text]
  • Travel Channel's 'Booze Traveler'
    FOR IMMEDIATE RELEASE: TRAVEL CHANNEL’S ‘BOOZE TRAVELER’ SERVES UP ANOTHER ROUND OF COCKTAILS AND CULTURE, SEASON TWO PREMIERES MONDAY, SEPTEMBER 28 AT 10:00 P.M. ET/PT Host Jack Maxwell Kicks Off New Season with Eye-Opening Journey Through Greece, Discovering its Age-old Traditions, Resilient People and Distinct Spirits CHEVY CHASE, MD (August 27, 2015) – Jack is back! Travel Channel’s global nomad, Jack Maxwell, is back for another round of searching for the world’s most interesting beverages and the people who drink them in the second season of “Booze Traveler,” premiering on Monday, September 28 at 10:00 p.m. ET/PT. In 16 all-new, hour-long episodes, Maxwell embarks on a journey crisscrossing the map to taste homemade liquors, fresh brewed beer and handcrafted cocktails in diverse locations including Argentina, Finland, Guatemala, Hawaii, Hungary, India, New Zealand, the Philippines, Sicily, Tanzania and Texas. “It’s fascinating how a simple drink can bring people together,” says Maxwell. “It gives us a chance to learn from one another, to listen to each other’s stories and open our eyes to the world around us. We discover that we have much more in common than we thought – culturally and socially.” In the season premiere of “Booze Traveler,” Maxwell steps back into ancient history as he explores Greece, a nation that’s using its traditions to help navigate itself through an uncertain time. He begins in the remote mountain town of Asi Gonia on the island of Crete, where nearly 30,000 sheep are herded to be blessed during the Festival of Saint George.
    [Show full text]
  • Page 1 DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR
    DOCUMENT RESUME ED 335 965 FL 019 564 AUTHOR Riego de Rios, Maria Isabelita TITLE A Composite Dictionary of Philippine Creole Spanish (PCS). INSTITUTION Linguistic Society of the Philippines, Manila.; Summer Inst. of Linguistics, Manila (Philippines). REPORT NO ISBN-971-1059-09-6; ISSN-0116-0516 PUB DATE 89 NOTE 218p.; Dissertation, Ateneo de Manila University. The editor of "Studies in Philippine Linguistics" is Fe T. Otanes. The author is a Sister in the R.V.M. order. PUB TYPE Reference Materials - Vocabularies/Classifications/Dictionaries (134)-- Dissertations/Theses - Doctoral Dissertations (041) JOURNAL CIT Studies in Philippine Linguistics; v7 n2 1989 EDRS PRICE MF01/PC09 Plus Postage. DESCRIPTORS *Creoles; Dialect Studies; Dictionaries; English; Foreign Countries; *Language Classification; Language Research; *Language Variation; Linguistic Theory; *Spanish IDENTIFIERS *Cotabato Chabacano; *Philippines ABSTRACT This dictionary is a composite of four Philippine Creole Spanish dialects: Cotabato Chabacano and variants spoken in Ternate, Cavite City, and Zamboanga City. The volume contains 6,542 main lexical entries with corresponding entries with contrasting data from the three other variants. A concludins section summarizes findings of the dialect study that led to the dictionary's writing. Appended materials include a 99-item bibliography and materials related to the structural analysis of the dialects. An index also contains three alphabetical word lists of the variants. The research underlying the dictionary's construction is
    [Show full text]
  • MENU Restaurant
    SALADS, APPETISERS & BREAKFAST APPETISERS Beetroot avocado salad 267 Spicy shrimp skewer 349 beetroot, avocado, peas, chicory, lettuce, red onion, shrimp, chili, fennel, anise, garlic, ginger, mint, sherry vinegar, olive oil, chilli, coriander arpadzhik, rice vinegar, brown sugar, lime Warm quinoa salad 298 Champignons with ham on butter quinoa, cow cheese, butter, parsley, olive oil, cherry champignons, pork ham, butter, garlic, lemon, parsley, 318 tomatoes, garlic, mint, herb oil croutons Cobb salad 267 Mushrooms with mascarpone 334 chicken, lettuce, eggs, tomatoes, veal prosciutto, oyster mushrooms, porcini, shiitake, champignones, avocado, mustard, onion vermouth, herbs, mascarpone Grilled vegetable salad 205 Bread with curd 184 eggplant, zucchini, paprika, onions, tomatoes, olive bread, curd and mayonnaise paste Tapas Latria 308 Cold beef and vegetables 545 6 different types of tapas beef, sun-dried tomatoes, capers, lettuce Hummus on toast 118 Chicken and zucchini salad 215 chickpeas, tahini, garlic, lemon, parsley, capers, bread, chicken, pepperoni [beef], zucchini, lettuce, olives, dried chilli garlic, coriander, parsley, balsamic vinegar, crouton Charcuterie board 969 a mix of pork and beef cured meats, liver pate, Caramelized walnuts salad 267 crackers, olives, fruit Arugula, chicory, endive, lettuce, raisins, caramelized nuts, parmesan, arpadzhik, sherry vinegar, balsamic Cheese board 979 a mix of local and imported sheep, cow and goat cheese, vinegar, olive oil crackers, marmalade, dried fruits, nut mix Couscous with vegetables
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • @Kazzibeachgreek 9968 1771 / [email protected]
    11a the esplanade balmoral beach, mosman, 2088 reservations / takeaway / catering @Kazzibeachgreek 9968 1771 / [email protected] Kazzi Menu_FINAL18FEB.indd 1 2/03/2018 12:37 PM Kazzi draws its inspiration from the Greek island of Kastellorizo (“Kazzi”). KAZZI’s Australian links are significant with many among Australia’s first Greek immigrants hailing from this secluded Hellenic hideaway. The last ‘rock’ in the Dodecanese island group has a rich history of traditional Greek fare. Kazzi Beach Greek is the very kind of street style Mediterranean offerings found along the blue shores of the Aegean. Kazzi offers simple dishes rich in the Mediterranean style diet based upon the freshest of produce, healthy style cooking, & of course Kazzi inspired marinades, herbs, aND spices. Once you enjoy the delights of Kazzi Beach Greek you too will become a ‘Kazzi’ as is traditional of the welcoming nature of our Greek island origins. pick up & catering orders - 9968 1771 Kazzi Menu_FINAL18FEB.indd 2 2/03/2018 12:37 PM Lunch & Dinner Byo wine Corkage $5 per person EAT in or take away pick up & catering orders - 9968 1771 MEZZE Greek Olives $5 marinated in garlic & Orange Selection of dips $5 EACH served with pita bread (GF OPtion - SERVED WITH DICED CUCMBER tzatziki, smokey eggplant, taramasalata, tirokafteri (Spicy feta dip) Kazzi Haloumi $9.50 housemade halloumi with pomergranate and honey FROM THE GARDEN The Kazzi Mezze plate $15 Village Greek - LG$16 SM$9 CUCUMBER, TOMATO, marinated olives, choice of 2 dips, pita bread (SERVES 2) RED ONION,
    [Show full text]
  • “ SLICE of PI” Pastitsio Dolmathes (Stuffed Grape Leaves) ( Joyce Yianoukos) (Jean/Gus Thomaris) Ingredients 1 Lb
    Volume 1, Issue 4 Gamma Epsilon Garage Sale August, 2011 At our planning meeting in June, the We were pleasantly surprised at our members in attendance brain- turnout as we watched the items fly stormed ideas to help boost our off the tables. treasury for those extra and some- The venture ended with just over times unexpected expenditures. $338.00 in sales! Thank you to all One of the ideas brought forth was who helped make this endeavor to have a multi-party garage sale. profitable for Gamma Epsilon! Sandy Plimpton generously offered her garage - which was a perfect location for attracting numerous shoppers. Several members brought their “treasures” to be sold and we had a A “work crew” that helped price and arrange the items on tables. Gamma Epsilon garnered a nice profit from our August garage sale. Hit the Museum Trail The Northern Area of Pi State attached to this mailing. Delta Kappa Gamma chapters will This will be a great opportunity for a be meeting in Plattsburgh at the relaxing trip on a fall weekend and Champlain Valley Transportation enjoying Museum on October 1. The event the splen- will begin at 10:00 a.m. and will in- dor of the OF DELTA KAPPA GAMM clude lunch and tours of two of the fall foli- four great area museums. R age Hopefully our chapter will be well- colors! represented at this event! Reser- vations are due by September 15th. RSVP information is 2011 - 2012 Events Inside this issue: September 18: Gamma Epsilon Tea at the Dobisky Community Center in Ogdensburg Cooking with Joyce 2 October 1: Northern Area Meeting
    [Show full text]
  • Lunch Menu (Web)
    LUNCH MENU ANATOLIAN WITH ATTITUDE LUNCH OFFERS AVAILABLE BETWEEN: MONDAY - FRIDAY 12:00 - 17:00 -EXCLUDES PUBLIC HOLIDAYS- Offer One Ocean Offers Choose From a Two Course Meal Any Starter and a Main for £10.9 Two Course Meal, Choose a Starter Per Person. and Fish for £14.9 (Ask the waiting staff for Offer Two the catch of the day) Choose From a Three Course Meal Three Course Meal, Choose a Any Starter, Main and a Dessert Starter, Fish and a Dessert for for £13.9 Per Person £17.9 DESSERTS HOT DRINKS Poached Pear Espressos 1.6 / 1.9 Macchiato 1.9 Conference pear poached with star anise & cinnamon infused red wine, piped with almond cream. Piccolo 2.2 Hot Chocolate 2.7 Blueberry Cheesecake Cappuccino 2.5 Turkish Coffee 2 Walnut Pudding Mochaccino 3 Breakfast Tea 1.7 With crème anglaise and mixed berry coulis. Latte 2.75 Affogato 3.5 Baklava Turkish coffee over Americano 2.1 A selection of exotic baklavas served with mastika ice cream. 2 dollops of mastika ice cream. Kazan Brûlée A burnt based milk pudding topped with walnut. Vanilla Ice Cream The foods described within this menu may contain nuts or derivatives of nuts. If you suffer from any Sütlach allergy or food intolerance, please advise a member Rice pudding with honey, topped of staff who will be pleased to assist you. with crushed pistachios. A discretionary 12,5% service charge will be added to the final bill. SkewdKitchen SkewdKitchen Skewd WWW.SKEWDKITCHEN.COM COLD STARTERS Hummus V Beetroot Tarator V Puréed chickpeas with tahini, garlic, lemon and sumac.
    [Show full text]
  • Greek Traditional Cuisine Some Information for Greek Cuisine
    GREEK TRADITIONAL CUISINE SOME INFORMATION FOR GREEK CUISINE Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with Middle Eastern cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond .It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common .This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization. The Greek cuisine is comprised of: •Kritiki (Cretan cuisine) •Ipirotiki (Epirotic cuisine) •Cuisine of the Ionian islands •Cuisine of the Aegean islands Wine The origins of wine-making in Greece go back 6,500 years and evidence suggesting wine production confirm that Greece is home to the oldest known grape wine remnants discovered in the world and the world’s earliest evidence of crushed grapes.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • Türkçe Telaffuz Sözlüğü
    TÜRKÇE TELAFFUZ SÖZLÜĞÜ Dr. Serhat Demirel Türkçe Telaffuz Sözlüğü Dr. Serhat Demirel Kapak/İç Düzenleme Burhanettin Yenice ISBN 978 605 2083 57 4 İstanbul, 2021 Üniversiteler Mah. 1597. Cad. No: 13 Bilkent 06800 ANKARA +90 312 297 50 00 [email protected] www.rtuk.gov.tr Bu yayının 5846 sayılı Fikir ve Sanat Eserleri Kanunu’na göre her hakkı T.C. Radyo ve Televizyon Üst Kuruluna aittir. Gerçek ve tüzel kişiler tarafından izinsiz çoğaltılamaz ve dağıtılamaz. Dilimiz Kimliğimizdir Ülkemizde yaşayan her duyarlı vatandaşımızı sevindiren bir kararla 2017 "Türk Dili Yılı" ilan edilmişti. Başlıktaki cümleyi çokça duyduğumuz etkinliklere Üst Kurulumuz da güçlü destek verdi. Türkçenin doğru kullanımına yönelik farkındalık çalışmalarında önemli mesafeler kat ettik. Yeterli mi? Tabii ki değil. Yüz yüze ve kitle iletişim araçlarındaki iletişimlerimizde eksikliklerimizi azaltmak için daha çok emek ve çaba göstermeliyiz. İşte bu eser, Türkçemizi doğru, güzel ve anlaşılır konuşmak ve kullanmak için gösterilen çabaların bir örneğidir. RTÜK olarak, bu kitabı yayımlamaktan mutluluk ve onur duyuyoruz. Kaçınılmaz bir gerçeklik olarak Türkçemize zarar veren yabancılaşma ile mücadele etmek sorumluluğumuzdur. Bize özgü düşünmeyi öğrenmemiz, bilimsel çalışmaları artırmamız, kültür, sanat ve edebiyat alanında seçkin eserler üretmemiz açısından doğru ve güzel Türkçe, büyük önem taşımaktadır. Dünyanın en kadim, en yaygın konuşulan ve en zengin dillerinden biri olan Türkçemiz, bizi millet yapan değerlerin en başında gelmektedir. Asırlar boyu büyük medeniyetlere ev sahipliği yapmış olan bu topraklarda barışın, hoşgörünün ve sevginin dili olan güzel Türkçemizi yaşatmak, korumak ve geliştirmek için her birimiz azami hassasiyet göstermeliyiz. Çocuklarımıza ve gençlerimize, Türkçemizin güzelliklerini ve zenginliklerini öğretmeli, günlük hayatlarında da bu büyük dili doğru ve akıcı biçimde kullanmalarını teşvik etmeliyiz.
    [Show full text]
  • 020521 JSI TEAN Menu QR Code
    Menu اﻷﻃﺒﺎق اﳌﻤﻴﺰة Signature Dishes Good to share ( 2 people) ﻣﻨﺎﺳﺒﺔ ﻟﻠﻤﺸﺎرﻛﺔ (ﻟﺸﺨﺼﻴﻦ) ﺳﻤﻜﺔ ﻗﺎروس ﻳﻮﻧﺎﻧﻲ ﺑﺮي ﻛﺎﻣﻠﺔ WHOLE MARINATED WILD GREEK SEABASS (G/D)** | 318 @@ ﻣﺸﻮﻳﺔ ّوﻣﺘﺒﻠﺔ (غ/ح) | ٣١٨ Ratte potato, grilled vegetable, ﺑﻄﺎﻃﺲ، ﺧﻀﺎر ﻣﺸﻮﻳﺔ، ﺻﻠﺼﺔ ﺣﺎرة Harrah sauce ﻛﺘﻒ ﺿﺄن أﺳﺘﺮاﻟﻲ ﻣﺸﻮي ﺑﺒﻂء SLOW ROASTED AUSTRALIAN ﻣﻊ أوراق ﻟﻴﻤﻮن (غ/ب)@@ | ٣١٨ LAMB SHOULDER WITH ُﺗﻘﺪم ﻣﻊ ﺑﻄﺎﻃﺲ ﻣﻘﻠﻴﺔ، ﺧﻀﺎر ﻣﺸﻮﻳﺔ، أرز LEMON LEAVES (G/E)** | 318 ﺑﺎﻟﺰﻋﻔﺮان، ﺻﻠﺼﺔ ﺛﻮم Served with French fries, grilled vegetable, saffron rice, garlic sauce @@ ﻛﺒﺴﺔ دﺟﺎج (م/غ/ب) | ١٧٨ DAJAJ KABSA (N/G/E)** | 178 دﺟﺎج ﻋﻀﻮي، أرز ّﻣﻨﻜﻪ ﺑﺎﻟﺒﻬﺎرات اﻟﻌﺮﺑﻴﺔ، ,Organic chicken, Arabic spiced rice ﻃﻤﺎﻃﻢ، ﻓﻠﻴﻔﻠﺔ، ﺻﻨﻮﺑﺮ، ﺻﻠﺼﺔ زﺑﺎدي (م) ,tomato, capsicum, pine nuts yoghurt sauce (N) (م) ات، (ق) ت، (غ) ٍل ا ، (ح) ٍل ا و، (ب) ٍل ا، N ) NUTS ( S ) SHELLFISH ( G ) GLUTEN FREE ( D ) DAIRY FREE ( E ) EGG FREE ) (ن) ** ل ض ا ص V ) VEGETARIAN ** not included in our half board offer Tean Signature Dish ) ار ر ارا و رم ا وام واا ا ,All prices are in UAE Dirham and are inclusive of all applicable service charges ّ ا. » ¦ إر ز¨ ¥ي § ¦ أو ¥ي أ ¢ ا . local fees and taxes. Please highlight any specific food allergies or intolerance to our colleagues before. اﳌﺄﻛﻮﻻت اﻟﻠﺒﻨﺎﻧﻴﺔ Lebanese Cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. ﻫﻲ ﻣﺄﻛﻮﻻت ﺷﺮﻗﻴﺔ ﺗﺸﻤﻞ اﻟﻌﺪﻳﺪ ﻣﻦ اﻟﺤﺒﻮب اﻟﻜﺎﻣﻠﺔ واﻟﻔﻮاﻛﻪ واﻟﺨﻀﺎر واﻟﻨﺸﻮﻳﺎت واﺳﻤﺎك وﺛﻤﺎر اﻟﺒﺤﺮ اﻟﻄﺎزﺟﺔ، وﻻ ﺗﻀﻢ اﻟﻜﺜﻴﺮ ﻣﻦ اﻃﺒﺎق اﻟﺘﻲ ﺗﺤﺘﻮي ﻋﻠﻰ اﻟﺪﻫﻮن اﻟﺤﻴﻮاﻧﻴﺔ.
    [Show full text]