Spreads Mezze Mezze Mains Salads Desserts

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Wines by the Glass Business Lunch Menu
BUSINESS LUNCH MENU (Available Monday-Friday 11:30 AM to 2:45 PM) WINES BY THE GLASS 32.00 SPARKLING FIRST (Kindly select one) Brut, Amalia, Tselepos, Arcadia, Greece NV 18. Brut Rosé, Amalia Rosé, Tselepos, Arcadia, Greece NV 19. Extra Brut, Elegance, Vincent Couche, Côte des Bar, France NV 22. 4+1 OYSTERS Brut Rosé, Billecart-Salmon, Mareuil-sur-Ay, France NV 45. Daily selection of seasonal oysters GREEK MEZE PLATE Tzatziki, Taramosalata and Htipiti WHITE WINES Warm pita and marinated raw vegetables Sideritis, Parparoussis, Achaia 2017 11. GRILLED OCTOPUS Moschofilero, Mantinia Classic, Tselepos, Arcadia 2016 12. Sashimi quality Mediterranean octopus, Assyrtiko, Areti, Biblia Chora, Pangeon 2017 13. Santorini yellow split pea fava Vidiano/Plyto, Skipper, Rhous, Crete 2015 14. Malagousia, Gerovassiliou, Epanomi 2016 15. CALAMARI Assyrtiko, Santorini, Old Vines, Canava Chrissou, Santorini 2017 17. Lightly fried fresh Town Dock Rhode Island premier squid Chardonnay, Gerovassiliou, Epanomi 2016 18. Friul/Sauv/Ries, Borgo Del Tiglio, Friuli-Venezia Giulia 2014 19. TOMATO SALAD Vine ripened tomatoes, cucumbers, olives, onions Chanin, Los Alamos Vineyard, Santa Barbara County 2016 21. Feta cheese, extra virgin olive oil and sea salt Bourgogne, Maison Leroy, Burguny 2012 35. Auxey-Duresses, Domaine Leflaive, Burgundy 2016 45. ROMAINE SALAD Dill, Spring onions, Manouri cheese and Milos dressing ROSÉ SECOND (Kindly select one) Agiorgitiko, Rosé, Driopi, Nemea 2017 10. DORADE ROYAL RED WINES Grilled Mediterranean sea bream with steamed crown broccoli ICELANDIC ARCTIC CHAR Kotsifali, Estate Red, Rhous, Crete 2016 12. Simply grilled with Piazzi style beans Xinomavro, Valos, Katsaros, Krania 2014 14. Syrah/Limnio/Merlot, Estate Red, Gerovassiliou, Epanomi 2016 16.
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These Threads Do Not Break
SUNDAY, SE PTE MBE R 27, 2020 Editor: Stefani Dias • Phone: 661-395-7488 • Email: [email protected] E1 E yeStreet DINING OUT These threads do not break ast weekend, I was pushing our La Jolla grandkids on the swings when we noticed a Lspider and spiderweb a few feet above the top of the swingset. The web was attached to the row of Podocar- pus bushes closest to the swings on one side and then appeared suspended 10 feet above the ground in sort of a spider magic trick. When the sun shifted, you could see a single thread attached to the web spanning 15 feet in the opposite direction, secured to the wrought- iron fence on the other side. The thread was slen- der but strong and who knows how long it had withstood sun, wind and weather. ••• It had been six months since we’d seen 3-year- old Lillian and Andrew, ALEX HORVATH / THE CALIFORNIAN now 5, due to COVID and HERB BENHAM a set of careful parents. Try all the flavors at Sancho’s Tacos including the Surf & Turf (made with tri-tip and sautéed shrimp), OG THE CALIFORNIAN We’d visited twice in (with tri-tip) and Federale (with carnitas). the driveway in August, everybody wearing masks, but it’s not the same thing. Grandchildren are for holding, reading sto- ries to, sitting next to at the dinner table toasting your champagne to their milk, wrestling, swim- ming and catching sand crabs at the beach. Seeing them means seeing their faces and them seeing yours and anything short of that Sancho’s Tacos doesn’t quite measure.
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Raman Pulls Ahead in District 4 Race N Challenger Could Have New Members Unseat First-Term N Sales-Tax Increase Also Approved Incumbent David Ryu
BEVERLYPRESS.COM INSIDE • Office building under construction Mostly sunny, in BH pg. 3 with a cooler • Representatives weekend reelected pg. 6 Volume 30 No. 45 Serving the Beverly Hills, West Hollywood, Hancock Park and Wilshire Communities November 5, 2020 WeHo council expects to Raman pulls ahead in District 4 race n Challenger could have new members unseat first-term n Sales-tax increase also approved incumbent David Ryu BY CAMERON KISZLA respectively. Final results are BY EDWIN FOLVEN scheduled to be certified on Nov. As of Wednesday afternoon, it 30, and the two winning candidates Los Angeles City Council can- appears West Hollywood will have will be sworn in on Dec. 7. didate Nithya Raman is leading in two new City Council members and Shyne said in an email that she is the election for the 4th District that voters approved a 0.75% sales “incredibly proud of the success of according to unofficial vote tal- tax increase. Results showed that our people-powered campaign.” lies. challengers Sepi Shyne and John “We laid out a broad and progres- Wednesday afternoon, the Los Erickson garnered 7,041 and 6,488 sive vision that protects renters, Angeles County Registrar- votes, respectively, enough to rejects special interests and reimag- Recorder/County Clerk’s Office unseat long-serving incumbents ines how we invest in our quality of reported that Raman had received John Heilman and John Duran, who 59,117 votes compared to 53,713 earned 5,521 and 2,935 votes, See Incumbents page 21 votes garnered by incumbent Councilman David Ryu. Both candidates said they were eagerly awaiting further revisions of the photo by Cameron Kiszla vote totals.
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Kundenpreisliste Stand: 20.02.2021 Auswertungsbereich: Alle Artikel Kundennummer:10022
Kundenpreisliste Stand: 20.02.2021 Auswertungsbereich: alle Artikel Kundennummer:10022 Artikelnummer Suchbegriff 10001-01 S-Kamm o.K. geschn. frisch 10001-02 S-Kamm frisch mit Knochen 10001-03 S-Kamm o. Knochen ganz frisch 10001-04 S-Schulter ganz O/K frisch 10001-05 S-Schulter dick geschn. frisch 10001-06 S-Rücken u. Filet frisch 10001-07 S-Rücken m.leichter Kette frisch 10001-08 S-Lachs sauber frisch 10001-08/1 S-Lachse ohne Kette vac. TK 10001-09 S-Kamm O/K TK 10001-10 S-Filet frisch 10001-11 S-Filet o.K./o.Kette (lang) TK 10001-12 S-Filet Köpfe vac. TK 10001-13 S-Leber frisch 10001-14 S-Brustrippenfleisch geschnitten frisch 10001-15 S-Schnitzel frisch 10001-16 Spanferkel 8-12kg 10001-17 S-Gulasch frisch 10001-18 S-Oberschale Frisch 10001-19 S-Braten (Schulter) Frisch 10001-20 S-Braten 10001-21 S-Souflaki Deli 100g, 6,4kg 10001-22 S-Spanferkel 8x10kg 10001-23 Gyrosfleisch v.Schwein spiessfertg ca.10kg TK xxxxxx 10001-24 Gyrosfleisch Spiessfertig ca.7kg TKxxxxxxx 10001-25 Gyrosfleisch Schwein Spiessfertig 7kg TKxxxxxxxxx 10001-26 Gyros Schweinefleisch Spezial 10kg 10001-27 Gyros (Schwein) Special Spiessfertig TKxxxxxxxxxxx 10001-28 S-Rippchen frisch ( Spareribs) 10001-29 Souvlaki (Schweinenacken) TK 10001-30 S-Bauch frisch 10002-01 Seite 1 Kundenpreisliste Stand: 20.02.2021 Auswertungsbereich: alle Artikel Kundennummer:10022 Artikelnummer Suchbegriff Gehacktes / gemischt frisch 10002-02 Abschnitte mager frisch 10002-03 Frikadellen Politiko m.Philadelphia 5kg TK 10002-03/1 Frikadelle mit Epirus Käse 130g/5,2kg 10002-04 Frikadelle 1kg 10002-05 Frikadelle Pute 300g 10002-06 Skoubri-Filet 1,3kg 10002-07 Kaninchen Keule TK 10002-08 Ziegenlamm ganz m.Kopf 6-9kg TK 10002-09 Milchziege ganz TK 10002-10 Kalbskopf 10002-11 Kalbs Entrecote 10002-12 Kalbs - Kotelett frisch in Scheiben 10002-13 Kalbsleber frisch 10002-14 Kalbsfilet vac.
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New Year's Eve Dinner
New Year’s Eve Dinner Starters Ktenia me Kounoupidi kai Araka Seared Scallops with Truffles Cauliflower, Green Pea purée Saganaki Kefalotyri Fried, Sesame coated Kefalotyri Cheese with Candied Figs, Ouzo and Honey dressing G.F. option available Greek Salad – Horiatiki Lettuce, Tomato, Cucumber, Red Onion, Pepper, Olives and Feta Cheese dressed with extra virgin Olive Oil Mix Dips Combination of homemade Tzatziki, Hummus and Tyrokafteri, served with a warm chargrilled Pitta Bread Game Terrine Pheasant, Partridge and Quail Terrine with Onion Marmalade Main Courses Alexandros Special Fillet Steak Chargrilled to your preference with Garlic Parsley butter and Saffron Potatoes Arni Psito Roast Rump of Lamb with Pomegranate and Feta Puy Lentils, Rosemary jus Garides Saganaki Fresh Tiger Prawns in a Tomato and Chilli sauce, sprinkled with Feta Cheese, served with Rice Yemista Baked Beef Tomato and Bell Pepper filled with Herby Rice in a rich Tomato sauce, sprinkled with Feta Cheese, served with Salad Vegan option available Kotopoulo Souvlaki Chargrilled Chicken wrapped in Bacon marinated in Olive Oil, Lemon and Oregano, Greek Yoghurt Slaw, Spiced Sweet Potato Wedges, Lacto Fermented Chilli sauce Desserts Karydopita Alexandros’ special Walnut and Cinnamon Sponge soaked in Vanilla and Lemon Syrup topped with crushed Walnuts, served with Vanilla Ice Cream Sokolatina A slice of Chocolate and Metaxa Brandy Torte with crushed Amaretto Biscuits topped with Vanilla Ice Cream Halvas Pagoto Halva Parfait with Almond and Sesame Praline, Black Olive Sugar, Candied Figs Greek Yoghurt Homemade Greek Yoghurt with Fresh Fruit, crushed Walnuts and Greek Honey Baklava Layers of Filo Pastry with a mixture of Walnuts and Pistachio, soaked in Honey Syrup, served with Ice Cream £42.50 .
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September 28-November 11, 2007 FESTIVAL GUIDE
FESTIVAL GUIDE September 28-November 11, 2007 N 12TH ANNUAL EPCOT® INTERNATIONAL FOOD & WINE FESTIVAL RED INS PI TASTEFULLY ® Welcome to the Epcot International Food & Wine Festival! We are delighted that you have joined us, as we celebrate the 25th anniversary of Epcot®. This year, the great masters become the muse of amazing chefs who bring artful creations to the table that are truly Tastefully Inspired. ® F U L S P Epcot was the first to bringS diverseT Eculinary experiences andL internationalY I N I R E cuisine to themeT parkA dining. And over the last 25 years, Epcot® has D continued to raise the theme park dining experience to a whole new level. This Official Guide will help you discover all that is new including an expanded Festival Welcome Center located in East Future World! Find special culinary demonstrations, attend wine seminars and browse the Festival merchandise shop. Experience food and wine from around the globe where every day becomes a travelers dream! As you explore World Showcase, sample inspired food and beverages from more than 25 International Marketplaces. The Eat to the Beat concert series returns to the America Gardens Theatre every evening. On Saturday evenings we continue a Festival tradition, a sensory delight, bringing the creations of different chefs and wineries to the table–the unmatched Party for the Senses. Let me take this opportunity, along with the entire Epcot® Cast, to welcome you to our table! Cheers! Jim MacPhee Vice President, Epcot® 1 y = table of CONTENTS FESTIVAL WELCOME CENTER . 2 Located in East Future World.
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Download Our Complete Dessert Menu (PDF)
Epidorpio Baklava- spiced honey syrup-soaked layers of filo filled with walnuts and cinnamon 7 Karydopita- syrup soaked cinnamon and clove spiced walnut cake 7 Myrtilos Pita- syrup soaked Maine blueberry and filo custard cake 7 Pagota- Mastiha Ice Cream (pine sap from the Island of Chios), Greek Coffee Ice Cream or seasonal flavors 3 each Yiaourti- Greek goat’s milk yogurt topped with walnuts, Attiki Greek honey and seasonal fruit spoon sweets 5 Pota Ellinikos Kafes- Greek Coffee 3 French Press Coffee- regular or decaffeinated- Big Barn Coffee Co 3 Tsai- Organic Greek Mountain Tea- “sideritis”- decaffeinated 3 Ouzo/Tsipoura/Koniak/Vermouth/Gin 2 oz Ouzo by Metaxa- aniseed based liquor with 15 spices 9 Ouzo 12- aniseed based liquor, copper distilled 8 Loukatos Ouzo- aniseed scented liquor 7 Loukatos Tsipoura- fermentation of high quality grapes. The marc is distilled in stainless-copper pot 8 Kleos Mastiha- super premium liqueur with mastiha added (pine sap from the island of Chios) 10 Loukatos Mastic Liqueur- liqueur with mastiha added (pine sap from the Island of Chios) 8 Loukatos Tentoura Liqueur- traditional drink of Patras, notes of cinnamon and clove 8 Metaxa 5 Star- Greek brandy aged 5 years in casks 8 Metaxa 7 Star- Greek brandy aged 7 years in casks 9 Metaxa Grande Fine- distillates are up to 15 years old, silky, notes of vanilla and aromas of wood 12 Otto’s Athens Vermouth- slightly bitter with rose petal, citrus and vanilla notes 8 Stray Dog Wild Gin- wild-foraged botanicals, Mediterranean citrus and mountain spring water 10
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Clean Monday, “Kaθapa ∆Eytepa” Overseers of the Gennadius Library
Clean Monday, “KAΘAPA ∆EYTEPa” Καθαρά Δευτέρα (Clean Monday) marks the end of carnival and the beginning of the To Benefit the Gennadius Library Lenten season. One of Greece’s most festive national holidays, it often coincides with the first hints of spring, where the day lures families into the countryside to fly kites and to feast at local tavernas on special fare for fasting, prepared without the use of meat, dairy products or fish (except for fish roe, shellfish, octopus and squid). Please join us for the unique Lenten cuisine prepared by Molyvos’ Chef Partner Jim Botsa- cos. He will add his own creative inspiration and multinational background to traditional Greek cuisine to create “New Greek Classics,” in which the combination of time-honored recipes and modern touches sings of the past, present and future of culinary Greece. He will present savory culinary delights such as Marinated Beets and Gigantes with Skordalia, Seafood-Cretan Bread Salad, Briam, Karydopita and Orange Spoon Sweets, and Garides Sto Fourno (roasted jumbo prawns with hot pepper and spiced tomato saltsa), comple- mented by the traditional raw bar. The evening’s meal will be paired with superb Greek wines. Since no Greek festival is without music and dance, Grigoris Maninakis and the Mikrokosmos Ensemble will entertain us. Overseers of the Gennadius Library Alexander E. Zagoreos, Chair Anastasios I. Leventis Emeriti/ae Nassos Michas, Vice Chair Anthony G. Lykiardopoulos Lloyd E. Cotsen Phaedon T. Tamvakakis Olga Maridakis-Karatzas Michael S. Dukakis Secretary-Treasurer Robert A. McCabe* Edmund Keeley Ted Athanassiades E. Leo Milonas Loucas Kyriacopoulos Nicholas G.
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Mo — Sa Mittagskarte: 11:00 — 16:00
LUNCH Mo — Sa Mittagskarte: 11:00 — 16:00 BARNABITENGASSE 5 | 1060 WIEN | T +43 1 89 06 940 | [email protected] DERGRIECHE.WIEN 062021/6 Mo — Sa Mittagskarte: 11:00 — 16:00 JARS / AUFSTRICHE / SPREADS TZATZIKI € 5,40 Joghurt, Essiggurke, Knoblauch, Minze Yoghurt, pickled cucumber, garlic, spearmint G TARAMOSALATA € 6,40 Fischrogenpüree, gegrillte rote Rüben, Olivenöl, Schnittlauch Fish roe dip, roasted beetroot, olive oil, chives A, D MELITZANOSALATA € 6,40 Melanzanipüree, Tahini (Sesampaste) Petersilie, Brot Smashed eggplants, Tahini (sesame paste), parsley, bread A, N MEZE / VORSPEISEN / STARTERS TOMATOKEFTEDES € 7,50 Tomatenbällchen mit Feta, Joghurtsauce mit Basilikum und Minze Tomato balls with feta cheese, yoghurt sauce with basil and mint G MASTELO SAGANAKI € 8,90 Gebratener Mastelo Käse, Kirschtomatenmarmelade, Zitrone, Basilikum Mastelo fried cheese, cherry tomato jam, lemon, basil G SPANAKOPITA € 8,50 Knuspriger Filoteig, Spinat, Feta Crispy phyllo pastry, spinach, feta cheese A, G 062021/6 2/5 Mo — Sa Mittagskarte: 11:00 — 16:00 SALATES / SALATE / SALADS CHORIATIKI € 9,50 Griechischer Bauernsalat, Tomaten, Salatgurken, Oliven, Kapern, Feta Käse aus Kalavryta Greek salad, tomatos, cucumbers, olives, caper, feta cheese from Kalavryta G CHORIATIKI | klein € 5,50 G DAKOS € 9,50 Geröstetes Gerstenbrot, Kirschtomaten, Xinomyzithra (Frischkäse aus Kreta) Roasted barley bread, cherry tomatos, Xynomizithra (sour cheese from Crete) A, G FAGITA / HAUPTGERICHTE / MAIN COURSES MOSCHARAKI MOUSAKAS € 14,80 Moussaka von Kalbsbäckchen,
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Oster Charges Planning Commission with Discrimination
Sanibel-Captiva since 1961 vol. 18,. no. 14 tuesday, apnl 77, 7978• one section ten cents IWA elects directors at parsely-attended meeting About 50 people joined the staff and Board of Directors of the Island Water Association (IWA) yesterday morning, Monday, April 10 for the IWA's annual membership meeting at the Community House. Past water meeting, held before the IWA lifted its moratorium on new water connections on April 1,1978, were marked by audiences that nu«nt>ered substantially higher. George Tehney, chairman of the IWA nominating committee, placed the following names in nomination for the vacancies to be filled on the IWA Board: John Codk, for a two- year term; Joseph Winterrowd for a tpp^year term and Arthur Wykoff to finish the one-year unexpired term of Don Seymour, who resigned. It's springtime and Island egrets watering spot on SainheM upti\a Paul Howe, who was nominated from the floor, thoughts turn to love. The preumptory Road. Nesting should begin soon and declined. The nominees were passed cries of the male egrets rang out across we can look for baby egrets in mid- unanimously. the early Sunday morning dawn as a summer, according to Conservation In response to a criticism by Howe that the majority of the Islands' egret Foundation director Dick Workman. Board did not have any members from Captiva, population gathered at a favorite Don Seymour told the meeting that he had canvassed Captiva last December when he knew he was leaving and that IWA genral m? >^er Larry Snell had addressed the Captiva Civic Association in March requesting volun- teers and there were none.
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Sfizi – Aperitivi Sfizi – Appetizers Salse
SFIZI – APERITIVI SFIZI – APPETIZERS PIATTO MIX SFIZI ...................................... 13,00 € DOLMADES tiepidi ....................................... 4,50 € Polpette ceci, polpette zucchine, polpette di pomodoro, Involtini di riso e erbe aromatiche in foglie di vite crocchette formaggio, crocchette piccanti, crocchette melanzane, Cold rice rolls with herbs in vine leaves dolmades, lachanodolmas, pita, feta stick e salse mix. Chickpea, patties zucchine, pattiestomato, nuggets cheese, LACHANODOLMAS tiepidi .......................... 4,50 € croquettes cheese, croquettes with, chiliegglant, Involtini di riso, uvetta e pinoli in foglie di cavolo con salsa bianca croquettes domades, pita, lachanodolmas, salse mix Cold rice rolls wiht rising and pine, nuts in cabbage leaves wiht withe souce PIATTO GUSTOSITA’ ................................. 19,90 € Mix di formaggi: Hallumi alla piastra, formaggio di capra, mucca, DOLMADES CON LA CARNE Tiepidi: ........ 5,00 € e pecora alla piastra, Feta, Saganaki alla piastra, Feta impanata, Involtini di riso, erbe e carne in foglie di vite Kefalotiri, formaggio di pecora, Ladotyri, formaggio di pecora/capra Cold rice with herbs and meat in wine leaves marmellata di fichi e peperoncino piccante sott’olio e pita. Mix of cheeses: Hallumi to the plate, Feta greca, Saganaki to the plate, LACHANODOLMAS CON LA CARNE Tiepidi: 5,00 € breaded feta, Kefalotiri, Ladotyri, Fig jam and hot pepper in oil and pita. Involtini di riso, uvetta pinoli e carnein foglie di cavolo e salsa bianca POLPETTE DI CECI ..................................... 4,00 € Cold rice rolls with risingand pine, meat nuts in cabbage leaves with white souce Polpette di ceci con purè di patate Chickpea patties with mashes potatoes CROCCHETTE PICCANTI ............................ 4,00 € Cheese croquettes with chili POLPETTE DI ZUCCHINE ........................... 4,00 € Polpette dizucchine con semolina CROCCHETTE DI MELANZANE ................
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Unofficial Corrected Index Set for "The Foods of Greece", by Aglaia Kremezi
Unofficial Corrected Index Set for "The Foods Of Greece", by Aglaia Kremezi Prepared by Dave Liske [email protected] November 2018 Editions 1993: ISBN 9781556702044 (Hardcover) 1999: ISBN 9781556702043 (Hardcover), 9781556709560 (Paperback) 2018: ISBN: 9781635615579 (Hardcover), 9781635615586 (Paperback) Included Here Published Index New Index Recipe Index Photo & Illustration List These Indexes were completed as a personal project, and illustrate the results of correcting an Index which has already been started. In this case, the original Index had apparently been included in the first edition of the book as-is in the publishing process without being completed. It was then included in subsequent editions without verification. The new Index was then used as a basis for creating a specialty Index from the full Index, while a separate Photo & Illustration List was developed from the book itself. I've elected to make these items available for other owners and readers of this wonderful award-winning book on "The Foods of Greece". Introduction, Method, and Discoveries I have to admit, this project was both a selfish one, and a bit of my own OCD. I did this for myself, as I use Kremezi's "The Foods Of Greece" often. It developed from my own use of my 1999 copy of the first paperback edition of Kremezi's popular book, both for myself and when others ask for authentic Greek recipes. In using the book to hopefully find a requested recipe for a flatbread, I found the "Pita" locator in the Index had no page number next to it. It was then that I realized "Pita" was being used as a heading.
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