Download Menu

Total Page:16

File Type:pdf, Size:1020Kb

Download Menu SEAFOOD SELECTIONS LAMB SELECTIONS PITA WRAP SPECIAL SERVED WITH CHOICE OF ROASTED POTATOES OR SERVEDSERVED WITH CHOICE OF ROASTED POTATOES SERVED WITH CHOICE OF SMALL GREEN SALAD, CHIPS OR RICE AND VEGETABLES OR RICE AND VEGETABLES CUP OF SOUP, WRAPPED IN GREEK PITA OR ADD $1.49 FOR WHOLE WHEAT, ADD FETA, BACON, EGG OR SHRIMP SOUVLAKI.................................$25.99 AVOCADO FOR $2.99 EACH, EXTRA SAUCE $1.49 TWO SKEWERS OF JUMBO SHRIMP MARINATED IN GREEK HERBS ROASTEDROASTE D LAMBLA SHANKS.........................$25.99 & BROILED TO TASTE ONE LARGE OVEN ROASTED LAMB SHANK. SERVED W/ ISLAND GRAVY OPA DELPHI GYRO PITA..........................$13.99 WILD FRESH SEA BASS.............................$32.99 LAMB SOUVLAKI...................................$24.99 BEEF & LAMB OR CHICKEN SERVED W/ TZATZIKI, TOMATOES, PORTION OF SOUTH AMERICAN/CHILEAN SEA BASS MARINATED TWO SKEWERS OF TENDER LAMB LOIN SHISH KEBAB MARI- LETTUCE, ONIONS & FRIES NATED IN GREEK HERBS, SKEWERED & BROILED IN OLIVE OIL, LEMON JUICE & OREGANO. SERVED W/ TARAMASALATA CHICKEN KEBAB PITA.............................$11.99 FRESH RAINBOW TROUT.........................$23.99 PAIDAKIA (MARINATED GREEK RACK OF LAMB) ....$28.99 FOUR PIECES OF RACK OF LAMB MARINATED IN OLIVE OIL, GRILLED CHICKEN BREAST SKEWERS SERVED W/ TZATZIKI, WHOLE HEAD ON RAINBOW TROUT MARINATED IN OLIVE OIL, TOMATOES, LETTUCE & ONIONS nce 1985 LEMON JUICE & OREGANO GREEK HERBS & BROILED TO TASTE Si FRESH ATLANTIC SALMON PERMIUM........$23.99 LAMB CHOPS.......................................$27.99 KEFTE PITA...........................................$11.99 PORTION OF SALMON MARINATED IN OLIVE OIL, FOUR PIECES OF LAMB CHOPS MARINATED IN OLIVE OIL, GREEK HOMEMADE GREEK MEATBALLS, TZATZIKI, LEMON JUICE & OREGANO HERBS & BROILED TO TASTE TOMATOES, LETTUCE & ONIONS DELPHI SEAFOOD PLATE..........................$44.99 LAMB COMBO PLATE..............................$37.99 TWO PIECES OF LAMB CHOPS, TWO PIECES OF RACK OF LAMB & GYRO PITA (BEEF & LAMB OR CHICKEN ). $11.99 COMBINATION OF TARAMASALATA, SHRIMP SOUVLAKI, BEEF & LAMB OR CHICKEN SERVED W/ TZATZIKI, TOMATOES, LAMB SOUVLAKI OCTOPUS, CALAMARI, FRIED SMELTS & FISH OF THE DAY LETTUCE & ONIONS DELPHI GREEK ATHERINA AND CHIPS............................$21.99 15 LIGHTLY SEASONED AND GOLDEN CRISPY PAN FRIED CHICKEN SELECTIONS FALAFEL PITA........................................$11.99 SMELTS AND GREEK FRIES. SERVED WITH CHOICE OF ROASTED POTATOES SERVED WITH TZATZIKI, TOMATOES, LETTUCE & ONIONS SMELT SOUVLAKI....................................$20.99 OR RICE AND VEGETABLES IN A PITA POCKET Hellenic Restaurant & Bar TWO SKEWERS OF SMELT MARINATED IN GARLIC HERBS AND PORK KEBAB PITA..................................$11.99 BROILED TO TASTE CHICKEN ATHENIAN..............................$21.99 SERVED W/ TZATZIKI, TOMATOES, LETTUCE & ONIONS Catering BAKED STUFFED CHICKEN BREAST W/ FETA CHEESE & FRESH SALAD SELECTIONS SPINACH. TOPPED W/ AVGOLEMONO SAUCE LAMB KEBAB PITA.................................$12.99 SERVE WITH HOME-MADE DELPHI DERESING CHICKEN SOUVLAKI...............................$15.99 SERVED W/ TZATZIKI, TOMATOES, LETTUCE & ONIONS ADD AVOCADO FOR $2.99, EXTRA DERESING $0.99 TWO SKEWERS OF TENDER CHICKEN BREAST MARINATED IN FILET MIGNON PITA...............................$12.99 WINE & HERBS. SKEWERED & BROILED TO TASTE ADD TOPPING TO SALAD SERVED W/ TZATZIKI, TOMATOES, LETTUCE & ONIONS CHICKEN RIGANATI...............................$18.99 SHRIMP...............$8.99 SALMON..............$7.99 1/2 BROILED CHICKEN MARINATED IN LEMON JUICE, GARLIC, HERCULES GYRO PITA.............................$21.99 CALAMARI..........$7.99 FALAFEL...............$4.99 OREGANO & SPICE BEEF AND LAMB OR CHICKEN SERVED WITH TZATZIKI, TOMATOES, GRILLED CHICKEN .$4.99 FILLET MIGNON.$7.99 CHICKEN GYRO PLATE............................$15.99 LETTUCE, ONION, FRIES, FETA, BACON, EGG AND VOCADO OCTOPUS................ $9.99 CHICKEN GYRO, TZATZIKI SAUCE, PITA, TOMATOES & ONIONS CHOPPED GYRO.. (BEEF AND LAMB OR CHICKEN) $4.99 CHICKEN FILLET GRILLED.........................$17.99 DELPHI SIGNATURE PORTION OF GRILLED CHICKEN FILLET DELPHI GREEK SALAD..... (ENTREE SIZE SALAD) $ 11.99 MOUSSAKA..........................................$16.99 .................................................SMALL $7.99 BEEF SELECTIONS EGGPLANT & POTATO BASED DISH W/ FRESH GROUND OPEN 7 DAYS A WEEK ROMAINE LETTUCE, TOMATOES, CUCUMBERS, FETA CHEESE, SERVED WITH CHOICE OF ROASTED POTATOES BEEF. TOPPED W/ BECHAMEL SAUCE & FETA CHEESE KALAMATA OLIVES, ONIONS, GARBANZO BEANS & BELL PEPPERS. OR RICE AND VEGETABLES CATERING, GROUP ORDERS HORIATIKI (GREEK VILLAGE SALAD) ...................$ 8.99 VEGETARIAN PLATE...............................$19.99 HOUSE ACCOUNT AND UCLA LVO TOMATOES, CUCUMBERS, FETA CHEESE, KALAMATA OLIVES, GYRO PLATE.........................................$15.99 SPANAKOPITA, HUMMUS, PITA, DOLMADES, TABOULI, FALAFEL, ONIONS & BELL PEPPERS BEEF & LAMB GYRO, TZATZIKI SAUCE, PITA, TOMATOES & ONIONS POTATOES & BASMATI RICE FREE DELIVERY GREEN SALAD..........................................$7.99 FILET MIGNON SOUVLAKI.......................$21.99 FALAFEL PLATE......................................$13.99 ROMAINE LETTUCE, TOMATOES, CUCUMBERS, ONIONS &BELL PEPPERS TWO SKEWERS OF FILET MIGNON MARINATED IN OLIVE & GREEK SIX FALAFEL BALLS SERVED WITH TZATZIKI. SERVED W/ RICE HERBS. SKEWERED & BROILED CAESAR SALAD (ENTREE SIZE SALAD) ................$10.99 & VEGETABLES ORDER BY PHONE, ONLINE, ROMAINE LETTUCE & LAGANA CROUTONS. DRESSED KEFTE PLATE.........................................$17.99 FACEBOOK OR APPLICATION W/ PARMESAN CHEESE &.SERVED W/ CAESAR DRESSING SIX HOMEMADE GREEK MEATBALLS SERVE WITH HOMEMADE DELPHI COMBINATION PLATE.................$34.99 RED GREEK SAUCE MOUSSAKA, PASTITSIO, SPANAKOPITA, TIROPITAKIA, WWW.DELPHIGREEK.COM HOMEMADE SOUP KEFTEDAKIA, DOLMADES, RICE & VEGETABLES. PORK SELECTIONS PHONE: 310-478-2900 AVGOLEMONO.........REG.-$8.99 BOWL - $10.99 SERVED WITH CHOICE OF ROASTED POTATOES PASTITSIO............................................$14.99 GREEK LEMON CHICKEN SOUP OR RICE AND VEGETABLES THICK LAYER OF GREEK MACARONI PASTITSIO PASTA W/ FRESH 844-95-GREEK FAKES SOUP...............REG.- $7.99 BOWL - $9.99 GROUND BEEF. TOPPED W/ BECHAMEL SAUCE & FETA CHEESE CATERING MANAGER: TRADITIONAL GREEK VEGAN LENTIL & CARROT SOUP BRIZOLA - GREEK-STYLE PORK CHOPS........$22.99 TWO PORK CHOPS MARINATED IN OLIVE OIL, GREEK DELPHI SOUVLAKI.................................$19.99 310-866-6329 HERBS & BROILED TO TASTE. ONE FILET MIGNON SKEWER & ONE CHICKEN SKEWER CUSTOMER SERVICE Takeout SPECIAL for party of four PORK SOUVLAKI....................................$20.99 MARINATED IN OLIVE & GREEK HERBS. SKEWERED & BROILED. SERVED WITH CHOICE OF ROASTED POTATOES 310-500-8116 6 skewers of Chicken with Rice, $ .99 TWO SKEWERS OF TENDER PORK MARINATED IN OLIVE OIL, Vegetable and one Delphi Greek Salad 45 GREEK HERBS & BROILED TO TASTE OR RICE AND VEGETABLES FAX: 310-478-0029 PORK COMBO PLATE..............................$25.99 TWO MARINATED PORK CHOPS & ONE SKEWER OF PORK SOUVLAKI. 1383 WESTWOOD BLVD. LOS ANGELES, CA 90024 UCLA BRUIN CARDS WELCOME CEO: Dr. William Manos Need an apartment in West LA? WE PROVIDE CUTLERY KIT BY REQUEST FOR $0.25 (818) 419-5757 Visit www.mosscompany.com HOMEMADE MEZE-COLD APPETIZERS BREAKFAST DESSERT ADD WHOLE PITA BREADS CUT IN HALF - WHITE $2.49, ADD AVOCADO OR FETA CHEESE FOR $2.99 EACH WHEAT $2.99, GREEK, OR MIX $3.99, AND/OR SLICED CUCUMBER $3.99 ADD HONEY OR JAM $0.99 EACH. HOMEMADE BAKLAVA.............................$5.99 Drinks A LA GREEK SWEET PASTRY MADE W/ WALNUTS & PHYLLO W/ SYRUP TABOULI.........................................SMCARTE $4.99 PORTION OF BULGUR, TOMATOES, PARSLEY, MED $6.99 THREE EGGS (BROILED OR SCRAMBLED) ..............$11.99 GALAKTOBOURIKO..................................$5.99 THREE EGGS BOILED OR SCRAMBLED. SERVED W/ SLICED TOMATOES, GREEK SEMOLINA CUSTARD WRAPPED IN PHYLLO W/ SYRUP. GREEN ONIONS & MINT COMBINED W/ FRESH LRG $8.99 PITA BREAD & YOUR CHOICE OF THREE BACON STRIPS, POTATOES BASTED & BAKED WATER (SPARKLING) LEMON JUICE, OLIVE OIL & SPICES OR SMALL GREEN SALAD. SUBSTITUTE EGGS FOR WHITE EGGS $1.99 DELPHI HOMEMADE CUPCAKE...................$3.99 ADDITIONAL CHARGE OR SUBSTITUTE PITA BREAD FOR WHEAT A LA YIAURTI ME MELI....................................$9.99 TZATZIKI..........................................SMCARTE $4.99 ZAGORI “GREEK SPARKLING”....... SM (250 ML) $3.99 PITA BREAD FOR $1.99 ADDITIONAL CHARGE GREEK YOGURT W/ WALNUTS & HONEY PORTION OF GREEK YOGURT, GRATED CUCUMBERS, MED $6.99 LG(750 ML) $5.99 TIROPITA (3 PIECES)..............................$12.99 MANGO SORBET......................................$7.99 FRESH GARLIC & MINT. SERVED A LA CARTE LRG $8.99 LG (750 ML) THREE CHEESES & GREEK HERBS WRAPPED IN PHYLLO & OVEN BAKED. MANGO SORBET SERVED IN THE NATURAL FRUIT SHELL SOUROTI “GREEK SPARKLING”...... $6.99 A LA SERVED A LA CARTE COCONUT MANGO...................................$7.99 MELITZANOSALATA..........................SMCARTE $5.99 WATER (SPRING) BALL SHAPED COCONUT GELATO W/ HEART OF MANGO SORBET. PORTION OF GREEK STYLE BABA GHANOUSH, NON CARBONATED MED $7.99 SPANAKOPITA (3 PIECES ).......................$13.99 COVERED W/ SHREDDED COCONUT EGGPLANT WHIPPED W/ GREEK YOGURT, TAHINI, LRG $9.99 FRESH SPINACH, THREE CHEESES & GREEK HERBS WRAPPED IN HOMEMADE CHEESECAKE.........................$6.99 ZATOPI “GREEK SPRING”............... LG(1-LITER) $5.99 FRESH GARLIC & GREEK HERBS. SERVED A LA CARTE PHYLLO & OVEN BAKED.
Recommended publications
  • The Mysteries of the Goddess of Marmarini
    Kernos Revue internationale et pluridisciplinaire de religion grecque antique 29 | 2016 Varia The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion Electronic version URL: http://journals.openedition.org/kernos/2399 DOI: 10.4000/kernos.2399 ISSN: 2034-7871 Publisher Centre international d'étude de la religion grecque antique Printed version Date of publication: 1 October 2016 Number of pages: 209-266 ISSN: 0776-3824 Electronic reference Robert Parker and Scott Scullion, « The Mysteries of the Goddess of Marmarini », Kernos [Online], 29 | 2016, Online since 01 October 2019, connection on 10 December 2020. URL : http:// journals.openedition.org/kernos/2399 ; DOI : https://doi.org/10.4000/kernos.2399 This text was automatically generated on 10 December 2020. Kernos The Mysteries of the Goddess of Marmarini 1 The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion For help and advice of various kinds we are very grateful to Jim Adams, Sebastian Brock, Mat Carbon, Jim Coulton, Emily Kearns, Sofia Kravaritou, Judith McKenzie, Philomen Probert, Maria Stamatopoulou, and Andreas Willi, and for encouragement to publish in Kernos Vinciane Pirenne-Delforge. Introduction 1 The interest for students of Greek religion of the large opisthographic stele published by J.C. Decourt and A. Tziafalias, with commendable speed, in the last issue of Kernos can scarcely be over-estimated.1 It is datable on palaeographic grounds to the second century BC, perhaps the first half rather than the second,2 and records in detail the rituals and rules governing the sanctuary of a goddess whose name, we believe, is never given.
    [Show full text]
  • Greek Sesame Flatbread - Lagana
    Recipe Category / Breads and Pastries Greek Sesame Flatbread - Lagana 20' 130' 15' 2 1 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 500 g hard flour 350 ml water, at room temperature 10 g yeast 1 pinch granulated sugar 12 g salt 2 tablespoon(s) olive oil For coating 2 tablespoon(s) water, at room temperature 1 teaspoon(s) granulated sugar sesame seeds Διατροφικός πίνακας Nutrition information per 100 gr. Method 256 0.8 44.0 Calories 4.7 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) In case we don't have a mixer 13 % 7 % 4 % 17 % In a bowl add the water, the yeast, the sugar, and whisk well. Set it aside for 15-20 minutes until the yeast is activated. Once the 15 minutes pass, add the flour, the salt, and the oil into the bowl and mix with your hands until the dough is homogenized. 0.8 8.2 2.1 1.4 Do not add the salt from the beginning as it will "kill" the yeast. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add a little oil into a bowl and flour your hands. Add the dough into the bowl and cover it with plastic wrap. 1 % 16 % 8 % 23 % Set it aside to rest for 30-45 minutes. Wet your hands with a little water and knead the dough into the bowl for 1-2 minutes, until it is smooth and elastic. Cover with plastic wrap and let it double in volume for 1- 1 1/2 hour.
    [Show full text]
  • Hazleton Archery Club 3D Course Open to the Public
    Serving Carbon, Columbia, luzerne, monroe & SCHuYlKill CountieS E H T PROGRESS Neighborhood Happenings & Events Magazine June 2019 • Volume 6 • Issue 6 Hazleton Archery Club F R E E 3D Course Promoting Local Open to the Public Small Businesses FRANK BALON/for The Progress Magazine & Events at an Hazleton Archery Club at 162 Woodside course, we offer a 60 yard bonus shot at a bull Affordable Price Drive, Freeland is now open to the public. The 3D moose. Fees for Club Members and Non-Members course is newly designed and features 20 are as follows: In - challenging targets from varying distances in a 3D PASS FEES Members are $25 for a single • Albrightsville beautiful wooded setting on the Archery Club's member and $35 for member family. Non-Member Property. All paths are clearing marked and all PASS FEE at $50 for single and $60 for non-mem - • Bear Creek targets have shooting lines for both Compound ber family. Daily Use FEE will be $5 Member and • Beaver Meadows and Advanced Archers as well as closer lines for $10 Non-Member. Kids under age 16 shoot for • Berwick Youth and Traditional Archers. Target distances FREE. To purchase a 3D Pass contact the Club range from 10 yards to 45 yards with the majority Treasurer at 570-926-7681 or visit the Hazleton • Blakeslee in the 15 to 30 yard range. At the end of the Archery Club on Facebook and leave a Message. • Conyngham • Drums • Freeland • Hazleton • Hometown • Jim Thorpe • Lake Harmony • Lehighton • Long Pond • McAdoo • Mountaintop • Mount Pocono • Nescopeck • Pocono Pines • Sugarloaf Forgotten Warriors Motorcycle Run • Tamaqua P • Tresckow In Memory of Bob “Cowboy” Hludzik • Weatherly SATURDAY, JULY 13th, 2019 • West Hazleton • White Haven See back cover for details! THE PROGRESS MAGAZINE PAGE 1 To submit an article/event/ad/photo e to “The Progress” please contact h PROGRESS T Shari Roberts Neighborhood Happenings & Events Magazine Editor/Publisher/Sales .................................(570) 401-1798 [email protected] Letter from the Editor Regina R.
    [Show full text]
  • Good Nutrition and PARKINSON’S DISEASE AMERICAN PARKINSON DISEASE ASSOCIATION, INC
    Good Nutrition and PARKINSON’S DISEASE AMERICAN PARKINSON DISEASE ASSOCIATION, INC. HONORARY CHAIRMAN OF RESEARCH DEVELOPMENT MUHAMMAD ALI HONORARY BOARD MEMBERS OFFICERS MATILDA CUOMO JOEL A. MIELE, SR., President ISTAVAN F. ELEK FRED GREENE, 1st Vice President RICHARD GRASSO PATRICK McDERMOTT, 2nd Vice President MS. MICHAEL LEARNED JOHN Z. MARANGOS, ESQ., 3rd Vice President BROOKE SHIELDS ELLIOT J. SHAPIRO, 4th Vice President SALLY ANN ESPISITO-BROWNE, Secretary NICHOLAS CORRADO, Treasurer Board of Directors ELIZABETH BRAUN, RN JOEL A. MIELE, SR.* ROBERT BROWNE, DC DONALD MULLIGAN GARY CHU THOMAS K. PENETT, ESQ. JOSEPH CONTE MICHAEL A. PIETRANGELO, ESQ. HON. NICHOLAS CORRADO* ROBERT PIRRELLO GEORGE A. ESPOSITO, JR. WILLIAM POWERS LISA ESPOSITO, DVM CYNTHIA REIMER MARIO ESPOSITO, JR. RICHARD A. RUSSO* MICHAEL ESPOSITO SCOTT SCHEFRIN SALLY ANN ESPOSITO-BROWNE* JOHN P. SCHWINNING, MD, FACS, PC DONNA FANELLI ELLIOTT SHAPIRO, P.E.* ANDREW J. FINN JAY A. SPRINGER, ESQ. DONNA MARIE FOTI STEVEN SWAIN VINCENT N. GATTULLO* J. PATRICK WAGNER* FRED GREENE* JERRY WELLS, ESQ.* ADAM B. HAHN DANIEL WHEELER MARVIN HENICK ELENA IMPERATO REGIONAL REPRESENTATIVES JOHN LAGANA, JR. BARBARA BERGER ROBERT LEVINE MAXINE DUST SOPHIA MAESTRONE JOAN DUVAL JOHN Z. MARANGOS, ESQ.* DAVID RICTHER PATRICK MCDERMOTT * GLADYS TIEDEMANN MICHAEL MELNICKE JOEL A. MIELE, JR. *EXECUTIVE COMMITTEE MEMBER SCIENTIFIC ADVISORY BOARD G. FREDERICK WOOTEN, MD, CHAIRMAN JAMES BENNETT, JR., MD, PH.D. RICHARD MYERS, PH.D. MARIE-FRANCOISE CHESSELET, MD, PH.D. JOEL S. PERLMUTTER, MD MAHLON R. DELONG, MD JACOB I. SAGE, MD DENNIS DICKSON, MD MARIE SAINT-HILAIRE, MD UN JUNG KANG, MD EVAN YALE SNYDER, MD, PH.D. LAURA MARSH, MD DAVID G.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Holy Week Program- 2016
    HOLY WEEK PROGRAM- 2016 April 2016 Saturday, April 23, 2016-SATURDAY OF THE RAISING OF LAZARUS Orthros 8am; Divine Liturgy 9-10:15am All the children should prepare to receive Holy Communion P.T.O. hosts communion breakfast and Palm making; Vespers 4:30 Sunday, April 24, 2016-PALM SUNDAY Orthros 8:45am;Divine Liturgy 10-11:30am The traditional Fish Dinner will be served following The Divine Liturgy;(Reservations required) $25; gratis pizza for the children THE NYMPHIOS(Christ the Bridegroom) SERVICE 7:-8:15pm The Nymphios(Christ the Bridegroom) Service Monday, April 25, 2016-HOLY & GREAT MONDAY 7-8:15pm The Nymphios (Christ the Bridegroom) Service Tuesday, April 26, 2016-HOLY & GREAT TUESDAY 7:-8:15pm The Nymphios(Christ the Bridegroom)Service The hymn/troparion of the nun Kassiane is chanted Wednesday, April 27, 2016-HOLY & GREAT WEDNESDAY 8-9:45am The Pre-Sanctified Liturgy 3-4:15pm The Sacrament of Holy Unction 7-8:15pm Nymphios/The Sacrament of Holy Unction Thursday April 28, 2016-HOLY & GREAT THURSDAY 5:15-6:40 am St. Basil’s Vesperal Liturgy (The Mystical Supper) HOLY COMMUNION ONLY IN THE SETTING OF THE DIVINE LITURGY and UNTIL 7am 7-10pm THE PASSION AND CRUCIFIXION OF OUR LORD The reading of the Twelve Gospel Passages April 29, 2016 HOLY & GREAT FRIDAY 8-9:45am The Service of the Royal Hours (Epitaphios decoration 10:30am) 3-4:15pm The Removal of Christ From the Cross (The Apokathelosis Service) 7-9:45pm The Burial, Funeral, and Epitaphios Service of our Lord (outdoor procession 8:30pm) April 30, 2016-HOLY & GREAT SATURDAY 5:15-6:35am The Divine Liturgy of St.
    [Show full text]
  • TAKE out 11X17 2017.Ai
    SEAFOOD SELECTIONS LAMB SELECTIONS PITA WRAP SPECIAL SERVED WITH CHOICE OF ROASTED POTATOES OR SERVED WITH CHOICE OF ROASTED POTATOES OR SERVED WITH CHOICE OF SMALL GREEN SALAD, CHIPS OR RICE AND VEGETABLES RICE AND VEGETABLES CUP OF SOUP, WRAPPED IN GREEK PITA OR ADD 0.99 FOR WHOLE WHEAT, ADD FETA, BACON OR SHRIMP SOUVLAKI.................................$24.99 AVOCADO FOR $2.49 EACH, EXTRA SAUCE $0.99 Proud to be Local family owned and operated TWO SKEWERS OF JUMBO SHRIMP MARINATED IN GREEK HERBS & BROILED TO TASTE OPA DELPHI GYRO PITA..........................$12.99 WILD FRESH SEA BASS.............................$30.99 BEEF & LAMB OR CHICKEN SERVED W/ TZATZIKI, TOMATOES, 6 TO 7 OZ. PORTION OF SOUTH AMERICAN/CHILEAN SEA BASS LETTUCE, ONIONS & FRIES MARINATED IN OLIVE OIL, LEMON JUICE & OREGANO. ROASTED LAMB SHANKS.........................$24.99HANKS SERVED W/ TARAMASALATA ONE LARGE OVEN ROASTED LAMB SHANK. SERVED W/ ISLAND GRAVY CHICKEN KEBAB PITA.............................$10.99 FRESH RAINBOW TROUT.........................$22.99 LAMB SOUVLAKI...................................$23.99 GRILLED CHICKEN BREAST SKEWERS SERVED W/ TZATZIKI, WHOLE HEAD ON RAINBOW TROUT MARINATED IN OLIVE OIL, TWO SKEWERS OF TENDER LAMB LOIN SHISH KEBAB MARI- TOMATOES, LETTUCE & ONIONS LEMON JUICE & OREGANO NATED IN GREEK HERBS, SKEWERED & BROILED FRESH ATLANTIC SALMON PERMIUM........$22.99 PAIDAKIA (MARINATED GREEK RACK OF LAMB) ....$27.99 KEFTE PITA...........................................$10.99 Since 1985 8 OZ. PORTION OF SALMON MARINATED IN OLIVE OIL,
    [Show full text]
  • When Is It Date Rape? Vivant
    Popcorn jumps to forefront Wildcats scratch of nutritious snacks (;. Hens' streak <';c . ~. page 11 page 3 ¢; -~ page 15 Low demand for recycled materials causes dilemma By linda Anderson plastics and olher recyclable items. The oversupply problem arose because manufactured ones because lhey are not Copy Editor Osterchrist said that nationwide, about of pressure to get consumers to recycle, produced in the same quantities, so the Lack of consumer Recycling programs increased 60 percent more items, mainl y pl ast ics said David Dean, superintendent of solid cost per item is higher for recycled dramatically over lhe last five years, but and newspapers, are collected than can be waste for Cecil County. But he said very products. But manufacturers will not interest leads to an the markets for some recycled materials little effort was made to create end increase their production unless markets have not, making disposal of tons of markets for lhe recycled products. demand it. collected items difficult and causing such • News analysis Dean said markets will not be created Solid waste officials see two ways to overflow of collected programs to lose money. until prices for recycled products are low convince manufacturers to use more "There is an imbalance between the • See editorial page 6 enough to rival prices of mass-produced recycied materials: legislation and plastics and amounts of items collected and what ones. consumer voting power. industry is prepared to accept for sold. Until that imbalance is reduced, "The average person, as long as the Dean said the government is the recycling," said Peter F. Osterchrist, collection companies can only process quality is good, will go for the least nation's largest consumer, and could newspapers chairman of the board of Polymer and stockpile lhe items until markets are expensive item," he said.
    [Show full text]
  • REVIEW ARTICLE Food for Thought: Some Recent Books on Ancient
    REVIEW ARTICLE Food for Thought: Some Recent Books on Ancient Greek and Roman Food Susan Weingarten J. Wilkins, (text) S. Hill (intr. and recipes), Food in the Ancient World, Oxford: Blackwell Publishing, 2005. 300 pages. ISBN 0631235515 pb, ISBN 0631235507 hb. ΗἜ.Μ. Cool, Eating and drinking in Roman Britain, Cambridge: Cambridge University Press, 2006. 282 pages. ISBN 052100327X pb; ISBN 0521802768 hb. S. Grainger and C. Grocock (eds., trans, and comm.), Apicius: a critical edition with an introduction and English translation, Totnes, Devon: Prospect Books, 2006. 414 pages. ISBN 1903018137. S. Grainger, Cooking Apicius, Totnes, Devon: Prospect Books, 2006. 128 pages. ISBN 1903018447. Classicists have never neglected food entirely. The nineteenth and early twentieth century ency­ clopaedists dutifully included articles on subjects such as cena or mensa or pistores in the earliest editions of Pauly-Wissowa and Darembourg-Saglio, with lists of references and black and white illustrations. These are still valuable today as an introduction to their subjects. By the twentieth century everybody had read Trimalchio’s feast, and knew that the Romans ate dormice.1 Food belonged to the little regarded sub-discipline of ‘everyday life’, where it merited at best a subsec­ tion of a chapter on dining, as in Jerome Carcopino’s Daily Life in Ancient Rome (1941). Α very few scholars took up some separate foodstuffs and wrote occasional articles — about Horace’s pot of lagana, leeks and chickpeas, for example: porrum et ciceris refero laganique catinum (Sat 1.6.115). Was this a minestrone-type soup with leeks and chickpeas and lagana as noodle-like pasta, an ancestor of lasagne? Or a stew of leeks and chickpeas solid enough to be scooped up by lagana as crisp pieces of dough which had been fried in oil?2 Here perhaps we should single out for honorable mention A.C.
    [Show full text]
  • TRAVEL to GREECE FREE Account Conversation Cheat Sheet CLICK
    CLICK HERE to get our Greek Learning System! Get your Free Lifetime Account! Create Your TRAVEL TO GREECE FREE Account Conversation Cheat Sheet CLICK MONEY & SHOPPING Is there an ATM nearby ? Ipárhi kanéna ATM edó kondá? Υπάρχει κανένα ΑΤΜ εδώ κοντά; How much is ~ ? five hundred euros two hundred euros hundred euros ekató evró Póso kostízi ~? pendakósia evró diakósia evró Πόσο κοστίζει ~; πεντακόσια ευρώ διακόσια ευρώ εκατό ευρώ fifty euros twenty euros ten euros five euros two euros one euro penínda evró íkosi evró déka evró pénde evró dío evró éna evró πενήντα ευρώ είκοσι ευρώ δέκα ευρώ πέντε ευρώ δύο ευρώ ένα ευρώ AROUND TOWN Where is ~ ? Pú íne i / ta / i ~? Πού είναι οι / τα / η ~; I’d like to go to ~ Tha íthela na páo ~. Delphi Meteora Acropolis Θα ήθελα να πάω ~. (i) Delfí (ta) Metéora (i) Akrópoli stus Delfús sta Metéora stin Akrópoli (οι) Δελφοί (τα) Μετέωρα (η) Ακρόπολη στους Δελφούς στα Μετέωρα στην Ακρόπολη Crete Santorini Mykonos (i) Kríti (i) Sandoríni (i) Míkonos stin Kríti sti Sandoríni sti Míkono (η) Κρήτη (η) Σαντορίνη (η) Μύκονος στην Κρήτη στη Σαντορίνη στη Μύκονο SURVIVAL PHRASES Please take me to ~ Where is the station? Where is the restroom? Parakaló piyéneté me ~. Pú íne o stathmós? Pú íne i tualéta? Παρακαλώ πηγαίνετέ με ~. Πού είναι ο σταθμός; Πού είναι η τουαλέτα; COMMUNICATION Hello. Excuse me. I'm sorry. Excuse me. Me sinhoríte. Ya sas. Me sinhoríte. Signómi. Με συγχωρείτε. Γεια σας. Με συγχωρείτε. Συγγνώμη. Hello. Ya sas. Nice to meet you. Please. Yes. Γεια σας. Héro polí. Parakaló. Ne.
    [Show full text]
  • Collington's Weekly Courier
    Collington’s Weekly Courier June 27 – July 3 Key Contact Numbers MANAGER ON DUTY: x2020 In-house TV Channel - 972 Daily Updates x2212 Karen Cheney 6/25-26 Pool x2229 TBD 7/2 - 3 Fitness Center x2254 Frame Shop x5163 Country Store x2167 Salon x2226 Clinic x7791 Security x2020 Room Set-up x4774 Courtyard Dining x2135 Guest Rm. Reservation x5023 ---- Work Orders x2151 THIS WEEKEND RA Website: 6/25 1PM - Charles Casto’s 100th collingtonresidents.org Birthday Celebration -Auditorium All Courier submissions, meeting schedules, and meeting room reservations should be sent 6/25 7PM - Depart from Security to: Bianca Williams ([email protected]) for Nat’l Festival Orchestra Submission deadline for the Courier – Thursdays @ noon. 6/26 3PM Music Concert- Tom Lagana Jazz Guitarist - Auditorium * See descriptive article + Volunteer pushers needed to transport Creighton Center residents to program MONDAY NIGHT MOVIE Work Orders: Call x2151 6/27 7PM “Walt Before Mickey” WEEK-AT-A-GLANCE MONDAY, June 27 8:30/10/1:00 Shuttle to Greenbelt Doctors, call x2247 9:00 Exercise for Balance – (SAGE) – Game Room 10:00 Exercise with Weights (SAGE) – Game Room 10:00 Collington Woodshop Drop-in / Drop-off Hour 10:00 Art Masters & Masterpieces (SAGE - Crane) – Board Room 10:00 Brain Aerobics (Fitness) – Ping Pong Room 10:00 Sustainability Group – Game Room 10:30 Trip to Wegmans leaves from Security, x2020 10:45 Swim Lessons - Pool 11:00 Pilates (SAGE - Shell) – Game Room 11:15 Open Work Time – Creative Arts Room 1:00 Tai Chi (SAGE - Chang) – Game Room
    [Show full text]
  • Self-Certified Business Report Xif-Compressed
    List of companies that have self-certified (as of 5/28/2020) Business Name Business Address City County Sector Zip Code @the corner Restaurant Litchfield Litchfield County Restaurants (Outdoor Only) 06759 “B” CHIC Wilton Fairfield County Retail & Malls 06897 1 & 1B CORP. New Haven New Haven County Retail & Malls 06511 1 & Done Agency LLC Glastonbury Hartford County Offices 06033 1,2,3 Let's Eat! bethel Fairfield County Restaurants (Outdoor Only) 06801 10 North Main St LLC Redding Fairfield County Offices 06896 100 Main LLC Falls Village Litchfield County Retail & Malls 06031 1000 Degrees Pizza Lisbon New London County Restaurants (Outdoor Only) 06351 105restaurant lounge Meriden New Haven County Restaurants (Outdoor Only) 06451 108 Mill Plain Road, LLC Redding Fairfield County Offices 06896 116 Crown New Haven New Haven County Restaurants (Outdoor Only) 06510 116 SOUTH MAIN STREET SOUTH NORWALK Fairfield County Retail & Malls 06854 12 Havemeyer Investments LLC Greenwich Fairfield County Offices 06830 1221 Post Road East Associates, LLC Westport Fairfield County Offices 06880 12345 Mansfield Tolland County Offices 06250 129 On Main Salon & Spa Cheshire New Haven County Hair Salons & Barbershops 06410 148 Bedford LLC, DBA Roasted Stamford Fairfield County Restaurants (Outdoor Only) 06901 1552 Realty Partners, LLC Fairfield Fairfield County Offices 06824 16 Handles Fairfield Fairfield County Restaurants (Outdoor Only) 06825 1678 mw turnpike llc Milldale Hartford County Restaurants (Outdoor Only) 06467 168 York Street Cafe New Haven New Haven
    [Show full text]