Product Experience the Tradition List

Total Page:16

File Type:pdf, Size:1020Kb

Product Experience the Tradition List experience the tradition One family, four generations, KALYMNOS and a century of history. The same passion for food & life PASTRIES that has been perpetuated from 2-3/158 HENLEY BEACH ROAD TORRENSVILLE | SA | 5031 generation to generation. T | 08 8443 9333 Let us share this passion with you. E | [email protected] PRODUCT WWW.KPAUSTRALIA.COM EXPERIENCE THE TRADITION LIST TOU TAPSIOU / TRAY PASTRIES GLYKA / PASTRIES PAXIMADIA / RUSKS APPLE BOUGATSA | traditional semolina based custard baked in filo pastry, dusted with CHOCOLATE KOURKOUBINIA | walnut filled baklava mini rolls coated in chocolate (SB) ANISEED | CASSIA flavoured rusks icing sugar & cassia CHOCOLATE COATED POURAKIA | a fine cigar baklava coated in chocolate (SB) BAKLAVA | thin layers of golden filo, filled with chopped almond & other condiments CHOCOLATE LOUKOUMI | rose flavoured, almond based Greek delight dipped in chocolate PAGOTO / ICECREAM BOUGATSA | traditional semolina based custard baked in puff pastry, dusted with COCONUT BALLS | moist chocolate & biscuit balls rolled in desiccated coconut BAKLAVA PAGOTO | baklava flavoured ice cream icing sugar & cassia CHOCOLATE KARITHOPITA | squares of walnut sponge cake topped with chocolate ganache CONTINENTAL MATCHSTICKS | puff pastry strips with continental custard, fresh cream (SB) & icing sugar TOURTES / CAKES CREAM KATAIFI | roasted kataifi with almonds, syruped then covered with a traditional EKLERAKIA | custard filled éclairs with a ganache chocolate topping OCCASION CAKES | our traditional occasion cakes are made up with layers of custard & cream (SB) moist sponge and continental custard. HALVA | traditional semolina pudding (SB) FLOYERES | roasted kataifi & almonds rolled in thin golden filo (SB) KATAIFI WRAPS | roasted kataifi & almonds wrapped in filo pastry (SB) GALAKTOBAKLAVA | The ultimate fusion of two classic Greek desserts (SB) TSIZ KEIK TOU FOURNO / BAKED CHEESECAKES KOK(yo-yo’s) | custard filled sponge shells with a ganache chocolate GALAKTOBOUREKO | traditional Greek custard baked in golden filo pastry (SB) BAKLAVA CHEESECAKE | a mouthwatering baklava baked cheesecake KOKAKIA | mini kok GALAKTOPITA | traditional semolina custard bake (SB) NEW YORK | a soft, rich & creamy traditional baked cheesecake KARITHOPITA | walnut based sponge cake (SB) LEMONOPITA | a moist syrup based lemon cake with (SB) KOPEHAI | dense, double layered almond cake encased in filo pastry (SB) LOUKOUMI | rose flavoured almond based Greek delight KOURKOUBINIA | walnut filled baklava mini rolls (SB) GLUTEN FREE (also available as cakes) MILFEI| Mille-Fueille continental style vanilla slice, lightly dusted with icing sugar REVANI | semolina based sponge cake (SB) ORANGE & ALMOND CAKE | a moist orange & almond cake ROLLO KATAIFI | shredded pastry rolls filled with almonds & roasted to golden brown (SB) PASTAKIA | chocolate sponge filled with butter cream and coated in a thin layer CHOCOLATE & ALMOND CAKE | a moist chocolate & almond cake of chocolate TRAGANA BISKOTA / BISCUITS & SHORTBREADS PASTELI | sesame seed & almond honey slice AMIGDALOTA | blanched almond macaroon PASTES | traditional custard filled sponge cake slices VOUTIGMATA ME MIGDALA| jam centered biscuits covered in crushed almonds PORTOKALOPITA | a moist syrup based orange cake (SB) CHOCOLATE FINIKIA | chocolate coated finikia (SB) POURAKIA BAKLAVA | a fine cigar baklava (SB) VOUTIGMATA ME SOKOLATA | jam centered biscuits dipped in chocolate POURO BAKLAVA | traditional baklava in a rolled form (SB) FINIKIA / MELOMAKARONA| walnut based shortbread, dipped in a honey citrus based syrup (also available as mini’s) (SB) PROFITEROLE TUB | custard filled profiterole with a chocolate sauce FLORENTINES | a mixture of cornflakes, sultanas, glazed cherries, almonds, walnuts RIZOGALO | vanilla and citrus flavoured creamed rice & condensed milk, baked & finished with a chocolate base ROLLA NUTELLA | golden filo pastry rolls with a chocolate hazelnut filling (SB) HAPPY FACES | chocolate topped biscuit base with mixed lollies SOKOLATOPITA | moist chocolate cake with chocolate ganache and curls (SB) KARITHES | coconut macaroons TARTA LEMONIOU | short crust base filled with lemon curd KIDS STIX | twisted vanilla biscuits dipped in chocolate & hundred & thousands KOULOURIA | traditional Easter vanilla biscuit TARTA SOKOLATAS | short crust shell filled with a rich chocolate filling KOURAMBIETHES | almond based shortbread, lightly dusted with icing sugar TRIGONA PANORAMATOS | baked filo triangles filled with a continental custard (SB) (also available as mini’s) TROUFES | a large eclair filled with a continental custard & topped with mousse VRAHAKIA | roasted almond clusters coated in chocolate (SB) SYRUP BASED .
Recommended publications
  • Recetas Para Enamorados De La Cocina Recopilación De Ricas Recetas
    Recetas para enamorados de la cocina Recopilación de ricas recetas 19/02/2010 Gourmetmenu Por Gustavo Jiménez Mora Prologo Hoy en día la cocina y la gastronomía han tomado un lugar importante dentro de nuestra sociedad, la prueba esta en la cantidad de programas dedicados a enseñarnos a preparar las ms increíbles recetas, los concursos y los show donde se muestra el trajín de cocineros para lograr ganar y las múltiples recetas que encontramos en Internet y el los principales periódicos del mundo. Hoy día un diario o prensa que se precie no deja de tener un sección dedicada a la cocina, con artículos escritos por los chef mas importantes o mas afamados de cada lugar, y cada revista de moda, tiene entre sus paginas recetas y secciones dedicadas a la gastronomía, a mostrarnos curiosidades, lo ultimo en utensilios par cocinar y los lugares donde podemos comer mejor y mas sabroso En esta recopilación de recetas, he buscado en los diarios para encontrar interesantes combinaciones con las cuales podemos agradar a familiares y amigos. Un recetario para quienes como yo están enamorados de la cocina, con algunas de las recetas que yo siempre colecciono y que busco para tenerlas dentro de mí computadora…. Espero lo disfruten Gustavo Jiménez Mora Cocinero e instructor 2 Las sexi recetas del Este es un importante periódico de la isla de Jamaica, es su sección de Thursday Food siempre nos ofrecen recetas espectaculares y muy fáciles de preparar. Entregadas por los mejores chef de su cocina. Jueves, 11 de febrero 2010 Desde el egril con amor Chef Kevin Broderick del Rockhouse boutique hotel, Negril y el recién inaugurado Pushcart Restaurant & Rum comparte las siguientes recetas salpicadas de seducción lo suficiente para salir de usted y los suyos en el estado de ánimo para el amor.
    [Show full text]
  • Catering Menu
    TAKE-AWAY DINNERS All of our dinner packages contain food for 2-4 people, Breakfast, Brunch, and feature organic meats and poultry, and are packaged to go in sturdy containers designed for the ride home. Lunch with Café Monte! Rotisserie Chicken Dinner 36.99 Includes 1 Chicken, Two Pints of Sides, Breakfast and Lunch Individual Combo and One Quart of Soup OR House Salade Boxes or Platters for Groups. From small get-togethers to large meetings, we Beef Short Rib Dinner 48.99 have what you need to keep the whole group Includes 1½ - 2 lbs Beef Short Rib, Two Pints of Sides, fed and happy, breakfast to dessert. and One Quart of Soup OR House Salade Braised Salmon Dinner 44.99 Includes 1½ - 2 lbs Fresh Braised Salmon, Two Pints of Sides, and One Quart of Soup OR House Salade BREAKFAST FRESH PASTRY SIDES (PICK TWO) BAKED DAILY Breakfast Croissant Sandwiches 8.00 SWEET PASTRY Roasted Potatoes, Broccolini, French Green Beans, Brie and Green Apple, Ham and Cheddar Vegetable of the Day, Ratatouille, Mashed Potatoes Egg and Cheese, or Egg and Sausage or Bacon Croissants 3.25 Add an ingredient for .50 Chocolate Croissant, Almond Croissant, CHOICE OF SOUP Croque Monsieur 9.00 Chocolate Almond Croissant Tomato Bisque or Soup of the Day Ham, Cheese and Crème Baked Golden Brown Chocolate Éclair with Vanilla Custard 4.25 Please call for daily vegetable and soup selections. Yogourt Parfait 4.50 Tarts 8.25 Fresh Berries, Country Granola and Lemon Tarts, Fruit Tarts catering Organic Lowfat Yogurt Please visit our website Fresh Fruit Cup 2.95 BREAKFAST SIDES to see our full dinner menu! Fresh Honeydew, Cantaloupe, Seasonal Berries, and Grapes Croissant, English Muffin or Toast 3.25 & Skillet Potato 2.25 ad #108, Cha Ro rlo HOMEMADE COUNTRY QUICHE with Fruit Cup iew tte Fruit and Melon 6.00 rv NC ai 2 F 8 0 2 0 1 Lorraine Slice: 13.00 Fresh Berries 8.00 7 0 6 • Whole (8 Slices) Market • to go 7 Ham, Caramelized Onion, Bacon and Cheese 0 PASTRY PLATTERS Choice of Four Pastries 6 4 1 1 .
    [Show full text]
  • Chapter 33 Eggs Food for Today
    CHAPTER 33 CHAPTER 33 Chapter Overview Introduce the Chapter Eggs In this chapter, students learn that eggs are a versatile, nutri- tious, economical addition to meals. Students examine how eggs and egg substitutes fi t into a healthful meal, learn how to select, store, and pre- pare eggs, and explore the valuable properties of eggs that allow them to function as binders, emulsifi ers, and leav- ening agents in foods. Build Background Ask students to brainstorm recipes made with eggs, such as cake, custard, bread, omelet, and so on. Then ask students: How do you think eggs contribute to these reci- pes? Ask volunteers to share their responses with the class. Activate Prior Explore Knowledge the Photo Writing Varied Sentence Caption Answer Answers Activity Structures will vary but may include cakes, egg bread, noodles, njoying Eggs Good writing features sentences fried or scrambled eggs, Ethat have different structures. For example: “Rosie egg salad, deviled eggs, or gathered the eggs in a basket” has a different sentence meatloaf. structure than “Using a basket, Rosie gathered the eggs.” Discussion Ask students: In what other ways can sentence structures be varied? What is the value of eggs in a Write a paragraph that describes eggs or an egg dish you healthful diet? (Answers will like. Include at least three different sentence structures. vary, but may include: Eggs are Writing Tips Follow these steps to write a variety of a good source of protein, but sentences: provide many other important ● Avoid starting several sentences with the same word. Activate Prior nutrients that are vital for the ● Use punctuation correctly to combine some short Knowledge health and maintenance of our sentences together.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Athens Baklava Varieties Are Delicious on Their Own, but Try the Following Serving Suggestions to Create a Signature Item to Suit Your Menu
    rve Se Thaw & Hurricane Shrimp Handmade pastries. Delicious taste. Fully baked – Just thaw and serve. • Create an elegant dessert presentation with little prep time • Offer a high-margin item • Bulk trays are available for in-store bakery/deli and foodservice Baklava : Elegant Pastry Collection 1-800-837-5683 [email protected] www.athensfoods.com/foodservice Classic Baklava Triangles (48 ct.) Pecan Blossoms (35 ct.) Chocolate Almond Rolls (45 ct.) Classic Baklava Rectangles (72 ct.) This classic treat contains a rich blend of spiced nuts Flaky fillo layers bursting with glazed natural pecans, Hand-rolled fillo tubes filled with a delicate blend Our delicious baklava is a sumptuous treat for any layered in sheets of crisp, flaky Athens Fillo® Dough, almonds and walnuts. Topped with honey syrup and of ground and chopped walnuts and sweet occasion. Rich blend of spiced nuts layered between finished with a sweet honey syrup. Scrumptious! whole pecans. Irresistible! chocolate. Baked crispy and then glazed. Finished crisp and flaky sheets of Athens Fillo® Dough, finished with hand-piped chocolate and natural sliced with a sweet honey syrup. Classic! almonds. As beautiful as they are delicious! elegant and Handmade delicious Appearance, Sensational Flavors, Excellentdessert Profitability. specialties Athens presents the finest collection of dessert specialties you’ll find anywhere - our collection has something for everyone. Beautiful presentation, delectable combinations, ready to serve, and with a high profit margin. You’ll love our sweet and
    [Show full text]
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
    [Show full text]
  • O/484/20 156Kb
    O/484/20 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION NO. UK00003400546 BY FARMHOUSE FARE LIMITED TO REGISTER: GUDPUD AS A TRADE MARK IN CLASS 30 AND IN THE MATTER OF THE OPPOSITION THERETO UNDER NO. 417541 BY MOLKEREI ALOIS MÜLLER GMBH & CO. KG BACKGROUND AND PLEADINGS 1. On 20 May 2019, Farmhouse Fare Limited (“the applicant”) applied to register the trade mark shown on the cover page of this decision in the UK. The application was published for opposition purposes on 31 May 2019 and registration is sought for the following goods: Class 30: Puddings; dessert puddings; ready-to-eat puddings; prepared desserts [confectionery]; farinaceous foods; non-medicated flour confections; frozen dairy confections; frozen confections; chocolate confections. 2. On 2 September 2019, the application was opposed by Molkerei Alois Müller GmbH & Co. KG (“the opponent”). The opposition was initially based on sections 5(2)(b), 5(3) and 5(4) of the Trade Marks Act 1994 (“the Act”). 3. In its written submissions, the opponent confirmed that it wished to withdraw its opposition based upon sections 5(3) and 5(4) of the Act and that the opposition would proceed based on section 5(2)(b) of the Act only. On 13 January 2020, the Tribunal wrote to the opponent confirming that: “It is noted you wish to limit your opposition to the grounds of section 5(2)(b) only. The opposition will now proceed under section 5(2)(b). As no statement of use is claimed in your notice of opposition, the proceedings will continue.” 4.
    [Show full text]
  • To-Go Menu SALADS with GARLIC SAUCE CHICKEN SHAWERMA STREET
    SAMPLERS ATHENA’S WRAPS *ADD HUMMUS AND SALAD FOR $2* V DIP SAMPLER ......................................... 7 HUMMUS, GRECIAN DIP, BABA GHANOUSH & LABNEH CHICKEN SHAWERMA ............................... 7 8 ATHENA’S SAMPLER FOR ONE ................ 7 GRECIAN DIP, LETTUCE & TOMATOES FALAFEL, FRIED EGGPLANT, KIBBEH & MEAT GRAPE LEAF GYRO .............................................................. 7 8 GREEK MEZA V ......................................... 4 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS TOMATOES, CUCUMBERS, ONIOINS, TURNIPS, PICKLES & OLIVES BEEF KOFTA ................................................ 7 MEAT FEAST ................................................. 25 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS CHOOSE FIVE DIFFERENT SKEWER ITEMS BEEF SHAWERMA STREET ....................... 11 GRILLED 12-INCH BEEF WRAP, CUT INTO PIECES & SERVED To-Go Menu SALADS WITH GARLIC SAUCE CHICKEN SHAWERMA STREET .............. 10 GRILLED 12-INCH CHICKEN WRAP, CUT INTO PIECES & SERVED FETA SALAD .................................................. 6 WITH GARLIC SAUCE LETTUCE, FETA CHEESE & ATHENA’S SPECIAL SALAD DRESSING HALLOUMI CHEESE V ........................... 8 GREEK SALAD ............................................... 7 DRIED MINT, TOMATOES & BLACK OLIVES LETTUCE, FETA CHEESE, TOMATOES, CUCUMBERS, BLACK OLIVES & EGGPLANT V ............................................. 8 ATHENA’S SPECIAL SALAD DRESSING ARABIC SALAD .............................................. 7 FETA CHEESE, ONIONS & TOMATOES V HOURS FRESH-CUT TOATOES, CUCUMBERS, PARSLEY,
    [Show full text]
  • Carrotcake-Website-En
    Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
    [Show full text]
  • Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
    WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
    [Show full text]
  • Greekfest Menu
    GREEKFEST MENU YiaYia’s Garden Bougatsa — $5 Greek Salad - $9 Custard filling wrapped in phyllo Meze Lettuce, cucumber, tomato, dough and topped with powdered sugar Vegetarian Dolmathes - $5 red onions, feta cheese, olives, Flogeres — $4 Rice and Greek spices wrapped pepperoncinis, Greek spices and Rolled phyllo dough with ground in grape leaves Greek dressing walnuts and honey Spanakopita - $5 Add Gyro or Chicken Gyro to Galactoboureko — $5 Mixture of spinach and feta Salad - $3 Custard filled layers of phyllo cheese wrapped in layers of dough topped with a citrus phyllo Gyros flavored syrup Tyropita - $5 Gyros - $9 Karidopita — $4 Mixture of cheese wrapped in Blend of freshly shaved beef and A spice nut cake glazed with a layers of phyllo lamb slices wrapped in pita light syrup Hummus w/Pita Bread - $5 bread with onions, tomatoes and Kataifi — $4 Chick peas, tahini, olive oil, garlic tzatziki sauce Layers of shredded wheat and & lemon juice blended to a Chicken Gyros - $9 nuts covered in syrup smooth dip Blend of freshly shaved chicken Koks — $4 Tzatziki Sauce w/Pita Bread - $5 slices wrapped in pita bread with Chocolate covered vanilla cake Shredded cucumber and dill in a onions, tomatoes and tzatziki with custard filling mixture of Greek yogurt and sour sauce Koulourakia — $7/dozen cream Twisted butter cookie Feta Cheese & Kalamata Loukoumades-$5 Kourambiethes - $1 Olives - $5 Deep fried dough dipped Butter cookie piled high with Sampler Platter - $15 in honey and sprinkled with powdered sugar Tyropita, spanakopita, vegetarian cinnamon
    [Show full text]
  • @Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035
    (503) 274-1888 @CAFEHUSHHUSH 15170 BANGY RD, LAKE OSWEGO, OR 97035 WWW.HUSHHUSHMEDITERRANEANCUISINE.COM AUTHENTIC LEBANESE AND MEDITERRANEAN CUISINE APPETIZERS Served with fresh homemade pita bread. Extra bread $1.00 Substitute bread for veggies (GF) Our Kibbeh H ummus (V, GF) $7.50 Hummus Beiruti Style (V,GF) $9.95 A delightful dip of pureed garbanzo beans, blended with tahini, & A spicy version of our hummus, A delightful dip of pureed garbanzo lemon. Topped with extra virgin olive oil. beans, bleneded with tahini & lemon. Topped with extra virgin olive * Add a topping of your choice of meat: Gyro(H) or Chicken(H) +$4.00 oil. Baba Ghanouj (V, GF) $7.50 Falafel Plate (V, GF) $7.50 Charcoal broiled eggplant with a great smoky flavor, blended with Crispy, warm & delicious homemade chickpea veggie patties. Mixed lemon & tahini. Topped with extra virgin olive oil. with chopped parsley, onions, and garlic. Served with a side of tahini sauce. Labneh (GF) $7.50 Makdous (V) $7.50 Creamy cheese dip, made of middle Eastern strained Pickled baby eggplants, stuffed with walnuts, jalapeño, parsley, and yogurt. garnished with mint, and extra virgin olive oil. garlic. Topped with extra virgin olive oil. Ful Medames (V, GF) $7.50 Kibbeh (3pcs) $9.95 A hearty dip of fava beans simmered until tender, and flavored Tasty stuffed wheat balls, fried light and crispy, served warm, made with garlic, lemon and olive oil. from bulgar wheat dough and filled with ground beef, onions, nuts, and spices. Served with tzatziki sauce. (NO bread) Sambousek (3pcs) (H) $7.50 Warm, crispy stuffed pastries.
    [Show full text]