DOCSLIB.ORG

Appetizers Soups Salads Pita Pockets Pita Rolls

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers Soups Salads Pita Pockets Pita Rolls ALAddin’s NATURAL EATERY appetizers salads Optional grilled toppers: chicken $4, beef tenderloin $5 BABA charbroiled eggplant blended with tahini & shrimp $5, seasonal vegetables $3 lemon juice, topped with scallions & olive oil $6.00 Optional dolmades (3) or falafels (3) $4 HUMMOS chick peas blended with tahini & lemon Optional tuna salad or chicken salad $4 juice, topped with scallions & olive oil $5.50 MIXED GREENS tomatoes, cucumbers, scallions & FALAFEL patties of chick pea & fava bean blend, alfalfa in vinaigrette dressing $5.50 small $4.50 mildly spiced & baked, a side of tahini-yogurt $6.00 SPINACH baby spinach, tomato, cucumbers, scallion, TOURLOU a ratatouille of roasted vegetables, chick mushroom, alfalfa & parmesan or feta in vinaigrette peas & garlic $6.00 dressing $6.00 small $5.00 DOLMADES grape leaves stuffed with a vegetarian GREEK mixed greens topped with feta, banana rice mix, topped with feta, a side of tzaziki $6.50 peppers & Kalamata olives in Greek dressing $6.00 small $5.00 TABULEE a mix of parsley, tomatoes, scallions & bulgur wheat in a lemon-olive oil dressing $6.00 CAESAR romaine lettuce, pita croutons & parmesan cheese in Caesar dressing $6.75 small $5.75 VEGETARIAN COMBO any 3 of the above $8.00 PINE NUT mixed greens, alfalfa, shaved parmesan & SPANAKOPITA a blend of spinach, feta & dill in filo roasted pine nuts in yogurt-pine nut dressing $7.00 pastry $6.00 ROMAN mixed greens, apples, toasted pitas & blue SAUTEED SPINACH in olive oil & garlic $5.50 cheese in lemon-citronette dressing $7.00 GRILLED CHICKEN STRIPS with sides of honey- mustard & tahini-yogurt $7.00 FRUIT & NUT fresh seasonal fruit, walnuts, yogurt & honey $7.00 OCTOPUS grilled Aegean Sea octopus served in a lemon vinaigrette $8.00 pita pockets soups With lettuce, tomatoes, cucumbers, alfalfa & scallions LENTIL escarole, celery, potatoes $3.75 with grilled CHICKEN SALAD or TUNA SALAD with feta or chicken $5.00 with cheddar add $1.00 cheddar & choice of dressing $7.00 VEGETARIAN CHILI in a mildly spiced fresh FALAFEL banana peppers & tahini-yogurt $6.00 tomato sauce $3.75 with grilled chicken $5.00, with cheddar add $1.00 pita rolls LENCHILI half lentil, half chili $3.75 with grilled With optional tomatoes, onions & banana peppers chicken $5.00 with cheddar add $1.00 CHICKABAB with feta & Greek dressing 6.00 CHICKEN VEGETABLE with vegetables in a seasoned chicken broth $4.00 BEEFKABAB with feta & Greek dressing $7.00 CREAMY VEGETABLE with vegetable of the day in GYRO tahini-yogurt $6.00 a creamy sauce $4.50 FALAFEL tahini-yogurt $6.00 GAZPACHO cold vegetables with fresh herbs $4.00 DOLMADES with feta & Greek dressing $6.50 TZAZIKI cold yogurt, cucumber & mint $4.50 ROASTED EGGPLANT feta & Greek dressing $6.50 specialties juice bar Dressings: Greek, tahini-yogurt, pine nut, roman, Freshly squeezed or extracted to order from fresh all vinaigrette natural fruits & vegetables CARROT $4.00 CHICKLAKI chicken kababs over mixed greens with feta & Kalamata olives $9.00 CELERY $4.00 V2 $4.00 SOUVLAKI beef tenderloin kababs over mixed greens with feta & Kalamata olives $11.00 APPLE $4.00 ORANGE $4.00 GYRO PLATE broiled mild blend of lamb & beef over LEMONADE $3.00 mixed greens with feta & Kalamata olives $9.00 BLENDED $4.50 MIXED GRILL tenderloin, chicken, shrimp kababs Orange-banana, orange-strawberry, green juice, over mixed greens with feta & Kalamata olives $14.50 banana-yogurt, banana-milk MOUSSAKA homemade ground beef & potato casserole in béchamel, served with a small salad $9.50 MELANZAGNA vegetarian lasagna layered with beverages cheese baked & topped with marinara, served with a COLD BOTTLED small salad $9.50 Orangina, root beer, perrier, pure cane sugar sweetened soda $3.00 SPANAKOPITA served with a small salad $9.00 Regular or diet soda, sweetened iced tea, spring water $2.50 ICED POURED pasta Coffee, decaf, unsweetened tea $2.50 Choice: linguini, fettuccini, spaghetti, gluten-free ziti. Cappuccino $3.00 Grilled toppers: chicken $4, tenderloin $5, shrimp $5 HOT AGLIO OLIO olive oil, roasted garlic & parsley $9.00 Coffee, Swiss water process decaf, tea $2.00 Espresso $2.50 Cappuccino $3.00 GRECCA feta, scallion & Kalamata olives $9.00 LIMONE lemon sauce, spinach, sundried tomatoes & artichokes $10.00 beer & wine Inquire about our exotic local, domestic & PIGNOLIA goat cheese cream sauce, mushroom & international beer & wine list pine nuts $10.00 Organic and gluten-free subject to availability PISTACCHIO with goat cheese cream sauce, broccoli & pistachios $10.00 dessert MARINARA with fresh tomato & basil sauce $9.00 Locally made pastries VERDURA in marinara with broccoli, artichoke, Homemade baklava: pistachio, walnuts or cashews mushroom, spinach & onions $9.50 Gluten-free and nut-free subject to availability PESTO basil pesto, artichokes, roasted peppers $10.00 RAVIOLI or TORTELLINI choice of marinara or extras vodka cream sauce $9.50 Hot sauce $1.00 Side of Kalamata olives $2.00 COUSCOUS choice of tourlou or bean chili $8.75 Extra pita $1.00 Extra side of dressing $1.00 ALAddin’s... just for thE HEALTH OF IT! ROCHESTER: 646 Monroe Avenue 585-442-5000 • 280 Exchange Boulevard 585-319-3217 PITTSFORD: 8 Schoen Place 585-264-9000 • HENRIETTA: 200 Park Point Drive 585- 272-0015 ITHACA: 100 Dryden Road 607-273-5000.
Load more

Recommended publications
  • Catering Menu
    Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions
    [Show full text]
  • Spanakopita Makes 32 Pies | Active Time: 45 Minutes | Total Time: 1 Hour 15 Minutes
    Spanakopita Makes 32 pies | Active Time: 45 minutes | Total Time: 1 hour 15 minutes Step 1: Gathering & Preparing Your Mise en Place 3 lb frozen, chopped spinach (1.36 Before starting the spanakopita, be sure the phyllo and spinach are both defrosted kg or 4 cups once drained) and that the spinach is well-drained. It is essential that the spinach is well-drained, 2 medium onions, minced otherwise, the spanakopita will be soggy. 2/3 cup toasted pine nuts, roughly Next, gather and prepare your remaining mise en place. chopped 1/4 cup finely chopped mint For the pine nuts, baking in a 350°F (175°C) oven for 5 to 7 minutes, or just until 1/2 cup finely chopped dill they start to turn a nice golden brown color. 1 tsp freshly ground nutmeg Step 2: Preparing the Filling 2 tbsp olive oil To cook the filling, heat a frypan over medium-low heat and add the oil. Once hot, 1 tsp sea salt, or to taste add the onions and a good pinch of salt and sauté until slightly browned. 1/2 tsp freshly ground black pepper Once the onions are done, turn off the heat and add the spinach, toasted pine nuts, chopped herbs, nutmeg, salt, and pepper. Mix everything together and then taste for seasoning, adding more seasoning and/or herbs as desired. Lastly, preheat the oven to 350*F (175°C). Step 3: Assembling the Spanakopita 1 pkg phyllo dough, defrosted To assemble the spanakopita, place a sheet of phyllo onto a cutting board and 3/4 cup non-dairy butter, melted* brush with the melted non-dairy butter.
    [Show full text]
  • ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
    HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb
    [Show full text]
  • Family Style Dinner District WINERY
    District WINERY Family Style Dinner District WINERY Antipasti Includes all items Artisanal cheeses and charcuterie, house-marinated olives, maple cayenne nuts, dried & fresh seasonal fruit Hors d’Oeuvres Choose 5 passed items Cold Pepper-Seared Salmon Bites sweet wasabi caramel, salmon chicharrón Scallop Ceviche green chili, cucumber, plantain Roast Duck Summer Rolls basil, bean sprouts, sriracha Steak Tartare potato gaufrette, crème fraîche, fried caper Roasted Garlic Hummus sesame-cilantro shortbread, apricot chutney Kimchi Cupcake yuzu cream, nori, bonito Roasted Baby Beet Salad herbed boursin, pumpernickel Seasonal Soup Shooter Hot Shrimp Salchicha warm corn butter, chorizo Baked PEI Mussels brioche, fennel, thyme Ground Turkey & Golden Raisin Meatballs golden raisin mustard, parmesan chip Za’atar Roasted Chicken pickled red onion, herbed tahini Puff Pastry-Wrapped Merguez aioli, mint Braised Short Rib roasted shallot purée, rosemary, focaccia Crispy Fingerling Potato bacon jam, green onion Spring Roll Curried Spanakopita preserved lemon Mushroom Tartlet béchamel, parmesan Grilled Corn Arepas chipotle, pickled peppers *available for supplemental cost District WINERY Salad Choose 1 Frisée & Asian Pear Salad grilled sourdough, parmesan, tarragon vinaigrette Watercress Salad apple, celeriac, pomegranate seeds, mustard vinaigrette Pickled Beet & Arugula Salad hazelnuts, honey & burnt orange vinaigrette Escarole Salad plancha red onion, pine nuts, pecorino, caesar dressing Kale Salad apple, grilled scallions, lemon tahini, crispy cumin
    [Show full text]
  • Meatsmith Porterhouse,Bizzarri Dolci Handmade
    paris-to-provence With the tragedy in Paris still on our minds we can embrace a little of France and its usual joie de vivre here at Como House and Gardens this Friday, Saturday and Sunday when the grounds will become a French pop-up village. There will be food and wine from all the regions of France and live entertainment. Source: paris-to-provence Meatsmith Porterhouse Meatsmith, Andrew McConnell’s new butchery venture on Smith Street, Collingwood is a beautiful, spacious shop that serves carefully butchered and aged meat. There is a sort of reverence to the products it sells, a feeling you get when you walk in reminiscent of a cathedral and which I hadn’t felt since the days of Discurio music store in McKillop Street or Kay Craddock’s bookstore. But there’s no need to be intimidated by all this, go in and by guided by the friendly staff. If it is aged beef and rib eye steak with the whole rib (about 3 times the usual length) you long for then this is definitely the place for you. I opted for a more modest porterhouse steak which was wrapped in thick waxed paper with an elegant black seal. I am happy to report that none of the meat trays here are covered in plastic wrap like most butchers. Meatsmith goes with the European model of presenting meat that is well hung, dry, sweet smelling and pleasant to the touch, rather than meat wet with blood that becomes slimey and starts to smell under plastic.
    [Show full text]
  • Recipe of the Week: 06/05/2020 Spanakopita (Spinach And
    RECIPE OF THE WEEK: 06/05/2020 SPANAKOPITA (SPINACH AND CHEESE PIE) Serves 12 INGREDIENTS 5tbsp olive oil 1 large onion (finely chopped) 1 bunch of spring onions trimmed, finely chopped 2 cloves of garlic, minced 1kg fresh spinach, roughly chopped or frozen spinach, thawed and well drained 1 bunch of flat-leaf parsley, chopped half bunch fresh mint, chopped half bunch fresh dill, chopped 2 medium organic free range eggs, lightly beaten 200g ricotta cheese or fresh anari 400g feta cheese, roughly crumbled freshly ground nutmeg freshly ground black pepper 8 sheets of filo pastry METHOD 1. Preheat the oven to 190'c/ 170'c fan/ gas 5. 2. Lightly oil the bottom and sides of a 22 x 30cm baking tray. 3. Heat the remaining olive oil in a large heavy-based frying pan over a medium heat. Saute the onion, spring onions and garlic for 3-4 minutes, stirring often until softened and lightly browned. Lower the heat and stir in the spinach and herbs. Continue to saute until the spinach wilts and the liquid evaporates about 1-2 minutes. Season with pepper and a good pinch of nutmeg. Remove from heat and set aside to cool. 4. In a large bowl mix together the eggs, ricotta or anari and feta. Stir in the spinach mixture. 5. Unroll the filo sheet and place them between two slightly damp kitchen cloths. Lay one sheet of filo pastry to line the base and 2 of the sides with an overhang on both sides, brush lightly with olive oil. Repeat the process with the second sheet of filo, brushing it with olive oil.
    [Show full text]
  • Holiday Planning Guide Dinner for Events in the Month Of
    HOLIDAY PLANNING GUIDE DINNER FOR EVENTS IN THE MONTH OF DECEMBER FOR PRIVATE GROUPS of 20-125 BOOKINGS & INQUIRIES Amanda Burigatto Brogan Arturo Burigatto Director, Events Proprietor 610-363-7998 610-363-7998 [email protected] LUNCH DINNER BANQUETS COCKTAILS Mon.-Fri 11:30-2:30 Mon.-Sat. 5:00-10:00 Mon-Sat. Happy Hour 4-6 M-F Vickers is a restored 1820s farmhouse in the heart of Chester County. In the historic home you will fine 4 private dining rooms that can accommodate from 15-40 guests and our Plantation Ballroom that is perfect for larger groups and cocktail parties of 50-150 depending on the style of your event. Our Bar are is a wonderful option for a small happy hour or casual gathering of friends and colleagues. LITTLE ROOM || 15-20 FLOWER ROOM || 25-31 PORCH || 15-17 HUNT ROOM || 35-42 PLANTATION BALL ROOM 45-150 (120 seated, 150 cocktail style) *Please note a $75 room fee for all private events in our restaurant private rooms Monday- Thursday. $150 room fee for our Plantation Ballroom. This fee covers set up and breakdown of the room. All room fees may vary depending on number of guests, season and on Fridays + Saturdays. Vickers served traditional Continental Cuisine by combining modern styles with classic French techniques. Our recipes have been collected from both Europe & America and we pride ourselves in serving the freshest ingredients and rare finds to our customers. We understand that all tastes are different and are happy to design specific menus to suit your needs and those of your guests.
    [Show full text]
  • Basic Pastry
    “Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.
    [Show full text]
  • Appetizer Menu
    Appetizer Menu Our menu is only a sampling of what we can prepare. All sauces, marinades, dressings, and condiments can always be altered to fit your needs and wants. We're happy to customize any of these menus, or create one based on your needs and wants or specific party theme. We accommodate vegetarian, vegan, and gluten-free diets on a daily basis. Just ask! Call us at 859.250.0881 or e-mail Chef Mavis at [email protected] for your quote! FRUIT AND CHEESE Baked Brie: Your choice of Made by Mavis jam (sweet or spicy), puff pastry, crackers (V) Beer Jam and Cheese Platter: Assorted cubed cheeses with Made By Mavis Bourbon Barrel Stout Syrup, grapes, and toothpicks for dipping (V) Best Ever Beer Cheese: served with soft pretzel bites (V) Fresh Fruit Skewers: served with fluffy dipping sauce OR add cheddar cubes (V, GF) Goat Cheese, Pesto, & Sun-Dried Tomato Terrine: the ultimate cheese ball (V, GF) Goat Cheese and Apricot Truffles: rolled in pistachios and fresh herbs (V, GF) Pears & Brie: a gorgeous stacked cheese appetizer with balsamic glaze & crackers (V, GF) Sliced Fruit & Cheese Platter: American and European cheeses, sliced fresh fruit (V, GF) Sweet Basil Cheesecake: a glorious savory cheesecake, crackers and grapes (V, GF) Build Your Own Bruschetta Bar Toasted crostini served with an assortment of savory and sweet toppings appealing to meat eaters and vegetarians alike! Toppings include: pepperonata, olive tapenade, whipped ricotta, prosciutto, charcuterie, goat cheese, artisan jam, and pesto SNACKS ~Deviled Eggs~ Bacon-Jalapeno
    [Show full text]
  • Costco Spanakopita Cooking Instructi
    Costco spanakopita cooking instructi Continue Products Catalogs Certification News Contact Philo spiral pie with feta cheese, spinach and olive oil This heavenly rich in taste and filling pie, is popular because of the delicious combination of feta cheese and spinach. Along with olive oil performs the most demanding taste. A healthy choice for a full tasty meal for all family members. Just bake it according to the instructions and enjoy the experience. No Added Preservatives Trans Fat Free Fan Oven 185 oC No 365 oF 40' Nutritional Facts Every serving (120gr) contains: Energy: 1459kJ / 349kcal Sahara: 3.7gr Fat: 19.8gr Saturates: 9.5gr Salt: 1.40gr More information instructions for storing 68% Wheat flour water, non-hydrogenated vegetable oils (sunflower seed oil, cotton seed oil, palm oil), salt, dextrose, olive oil 1%. Filling 32% spinach 56%, onion, feta cheese 11.5%, cheese from misir 11.5%, unpigenized vegetable oils (sesame seed oil, cotton seed oil, palm oil), semolina wheat, olive oil 1.5%, pasteurized egg, salt, dill 0.6%. Allergens This product may contain traces: sesame, walnuts, hazelnuts, peanuts, soy, mustard and celery. Preheat the oven to 185oC (365oF). Remove the cake from the freezer. Grease the lid and place the product together with a cardboard plate in the oven without defaming. Bake for 40 minutes. Note: Adjust the baking time and temperature as needed, depending on your oven. The temperature and baking time are suggestions and depend on the type of oven and the amount of food you bake in it. Not a microwave product. 100Join Yahoo Answers and get 100 points today.
    [Show full text]
  • Starters Gyros Pita Wraps Papouli's Family Recipes Plates Family Meal To
    starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, side salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs baked between layers of filo \\ 3.99 CLASSIC SPANAKOPITA (V) choice of chicken or beef/lamb*, lettuce, onion, tomato, savory Greek pie of spinach, feta and herbs FALAFEL BITES (V+, GF) house-made tzatziki sauce \\ 8.99 baked between layers of filo \\ 8.99 ground chickpeas, onions, fresh herbs, spices, fried, served with pickled radish and tahini sauce \\ 3.49 SPARTAN PASTITSIO choice of chicken or beef/lamb*, grilled onion, green pepper “Greek lasagna” macaroni, ground beef & cheeses DOLMAS (V+, GF) and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 topped with béchamel sauce \\ 9.99 grape leaves stuffed with rice & herbs \\ 3.49 ATHENIAN CHICKEN RIGANATO (GF w/o pita) MARINATED OLIVES (V+, GF) choice of chicken or beef/lamb*, French fries, onions, roasted half chicken marinated Greek style Kalamata, black and green olives, herbs and spices \\ 2.99 tomatoes, Greek mustard sauce \\ 8.99 in lemon, olive oil & herbs \\ 10.99 GREEK FRIES (V, GF) pita wraps TOUR OF GREECE tossed with herbs, spices, feta and lemon \\ 3.99 served with choice of rice pilaf or fries spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) LOUKANIKO chickpeas, sesame tahini, and seasonings
    [Show full text]
  • INFOOD ITEM LIST 2021 Breads & Pastry
    INFOOD ITEM LIST 2021 Breads & Pastry: Cocktail Plain Croissant R9.00 Cocktail Cinnamon Danish / Chocolate Croissant / Savory Croissant R15.00 Savory corn muffin topped with Parma ham R17.50 Blue cheese and fig on pecan bread R12.00 Pecan nut bread with coronation chicken R12.00 Black forest ham & macadamia nut with Karoo honey on pumpkin seed R12.00 Smoked salmon, cream cheese & caper on rye bread R12.00 Cocktail Wrap - Chicken mayo/ Hawaiian chicken /Halloumi and roasted veg R12.00 Mini burger R16.00 Mini Prego roll R16.00 Filled cocktail croissant R14.00 Cocktail Filled Roll R14.00 Cocktail Bran & date muffin/scone R9.00 Empanadas (Veg / Meat) R14.00 Cocktail Samoosa (Veg / Meat) R13.00 No 14 Cnr Schelde & Jeffreys Street Jeffreys Bay 6330 Tel: 042 293 1880 email: [email protected] or [email protected] Vol au vent - No Filling R7.00 Vol au vent filled (biltong pate or mushroom pate) R12.00 Cocktail Sausage roll R11.50 Quiche mini (Veg / Meat) R13.00 Chicken mayo phyllo Parcel R13.00 Spanakopita (spinach & feta cheese) R12.00 Cocktail Steak Pie R13.00 Cocktail Cheese & Onion Pie R13.00 Apple & Gorgonzola Tartlet R15.00 Risotto Croquettes R12.00 Fishy Battered fish R12.50 Cocktail fish cakes ginger/sushi mayo R12.50 Crispy potato rosti topped with smoked salmon R12.50 No 14 Cnr Schelde & Jeffreys Street Jeffreys Bay 6330 Tel: 042 293 1880 email: [email protected] or [email protected] Smoked salmon, cream cheese & caper on rye R12.50 Crab & Dill Quiche R13.00 Oysters R15.00 Salmon Roses R28.00 Prawn skewer R20.00 Prawn rice paper
    [Show full text]