Menu Plan Bruderholz – October 2020

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Menu Plan Bruderholz – October 2020 Week 41 Week 42 Week 43 Week 44 Week 45 Monday (05.10.20) Monday (12.10.20) Monday (19.10.20) Monday (26.10.20) Green salad with apples, Arugula salad with Beetroot soup with Salad with beluga lentils, cranberries and pepitas shaved parmesan and saffron and orange grapes and sweet nuts potatoes Green peas casserole Savory mushroom stew with potatoes and feta Pasta e Ceci (pasta with with mashed potatoes Garlicky lemon baked cheese chickpeas) and cheese tilapia with quinoa Tuesday (06.10.20) Tuesday (13.10.20) Tuesday (20.10.20) Tuesday (27.10.20) Harvest Quinoa Salad Vegetable crème soup Velvety broccoli soup Vichyssoise – Leek and potato soup Mediterranean green Giouvetsi (Greek beef Pumpkin risotto beans casserole with stew with orzo) Roasted sea bass with mozzarella autumn vegetables Wednesday (07.10.20) Wednesday (14.10.20) Wednesday (21.10.20) Wednesday (28.10.20) Trahana soup Caesars brussels sprouts Lettuce, blueberries, Roast carrot and fennel apple and pistachio salad soup Gremolata couscous- Baked salmon with stuffed peppers potatoes and spinach Veggie Hungarian Peka (Croatian Lamb ) goulash with bulgur with potatoes and vegetables slow cooked Thursday (01.10.20) Thursday (08.10.20) Thursday (15.10.20) Thursday (22.10.20) Thursday (29.10.20) Radish salad with curry- Courgette, potato and orange dressing Panera squash soup with Carrot, turmeric and Moroccan carrot salad cheddar soup sunflower seeds soy milk soup Pizza with tuna, capers Fall mac and cheese with and olives Autumn mushrooms Prebranac (Serbian Chiftele (Romanian butternut squash pasta Baked white beans) meatballs) with rice tomato sauce Friday (02.10.20) Friday (09.10.20) Friday (16.10.20) Friday (23.10.20) Friday (30.10.20) Veggie Borschtsch Soup Lentil soup Tomato salad with corn, Rotisserie Kale salad Autumn vegetable salad Pumpkin ravioli with sage feta and hazelnuts Garlic Alfredo Tortellini with saffron brown butter Lemon pork and leeks British fish and chips stew with polenta Ebly risotto with vegetablesdressing Specialties according to the pedagogical theme of the month: Balkan Abweichungen werden im Tagesmenü deklariert Fleischherkunft: Poulet, Lamm und Schwein: CH; Rind und Kalb: CH, Region .

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Enjoy! Meze Is a Collection of Appetizers and a Big Part of the Dining Experience in the Eastern Mediterranean and Mid East Regions
Taking inspiration from the local tradition of sharing and gathering, our menu features inspiring twists on delicious dishes from Greece and its Mediterranean neighbors, plus tasty fare from the charcoal grill. From healthy to indulgent offerings, our focus is on fresh and high quality ingredients, most sourced from the island’s own producers. Enjoy! Meze is a collection of appetizers and a big part of the dining experience in the Eastern Mediterranean and Mid East regions. The word “Meze” means “Taste” and / or “Snack”. Mezes are perfect for sharing with friends, both old and new. FRESH TZATZIKI MANNITES flavored with garlic mushrooms stuffed with sausages, & fresh dill red bell pepper from Florina & 5 goat cheese 8 MELITZANOSALATA smoked eggplants, anthotyro FETA FROM EPIRUS sheep's milk fresh cheese, pine fried feta cheese topped with nuts & onions tomato jam 6 6 HUMMUS PORK "TIGANIA" chickpeas dip with tahini, pine cooked in Retsina wine, fresh nuts, fresh lemon juice, cumin & oregano, spring onions & lemon caramelized hazelnuts juice 5 7 STUFFED CALAMARI TUNA CARPACCIO with Cyprian halloumi cheese, fresh tuna fillet with orange, tomatoes, basil & soya sauce, almonds & cappers Mediterranean sauce 14 14 SHRIMPS TARTAR GRILLED OCTOPUS sauteed with Metaxa, honey mustard with olive oil, fresh herbs & fava sauce, avocado, tomato, fried leek from Santorini & lemon zest 12 12 STEAMED MUSSELS SALT COD FISH BALLS in ouzo from Mytilini & Kozani's served with traditional Skordalia saffron sauce garlic dip & fresh mint 9 8 GREEK SALAD tomatoes, onions, capers, Kalamata olives, Rhodian olive oil rusks & anchovies 8 ROCKET & TUNA seared tuna fillet, mixed greens, corn, red beans & mustard dressing with lemon pepper 9 BEETROOT SALAD with goat cheese, valerian & hazelnut oil 8 MARINATED SALMON SALAD with pomegranate, apple, cashews, figs, manouri cheese & orange juice honey dressing 9 FRESH GREENS with green asparagus, spring onions, lemon & dill 8 Let us tempt you with sumptuous meats and straight-from-the-sea delights, all grilled to perfection.
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Fresh Baked Breads Feast of the Gods
fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 329 Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 8 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 8 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 mastelo PDO Chios, cow’s milk, semi-soft, milky 7 graviera PDO Sitia, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, village bread 16 politiki shaved Brussels sprouts, butternut squash babanetsa, pumpkin seeds, pomegranate 16 marouli charred baby gem, winter onions, goat’s curd, dill, creamy feta 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 gigantes butter beans, oven roasted tomatoes, crumbled feta 12 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra 16 pita fresh oven-baked savory pie, changes daily 12 lavraki* sea bass crudo, uni avgolemono, Swiss chard powder,
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Appetizers Welcome
WELCOME Established in 1981, Mykonos Greek Restaurant has grown to become a leader in traditional Greek cuisine. For 37 years, owner/chef Dimitrios “Jimmy” Merageas and his team have prepared timeless dishes with top quality ingredients hand-picked from all over the world including extra virgin olive oil, fresh cheeses, fish, delectable wines, spices and herbs proudly imported from Greece, top-of-the-line octopus directly imported from Spain, and prime American Colorado lamb. At Mykonos Greek Restaurant, we are well known for our philoxenia, which translates to “the hospitality of strangers.” All patrons, new and old, are welcome to experience the invariable quality and freshness of our food in an atmosphere reminiscent of the lovely Greek island for which the restaurant is named. We promise to uphold the same level of satisfaction our patrons have enjoyed for the past 37 years. Opaa! APPETIZERS • HOT • • COLD • SAGANAKI, Flaming Cheese .......... 7.75 BABY OCTOPUS ..................... 16.25 Marinated in Vinaigrette Sauce CHAR-GRILLED OCTOPUS ....... 16.25 With Lemon and Olive Oil Sauce CORFU SEAFOOD SALAD ....... 15.50 FETA PICCANTE ........................ 8.75 Octopus, Squid and Shrimp in Vinaigrette Dressing Broiled Feta Saganaki over Spiced Tomato, Terrific! FETA CHEESE, Imported ............. 6.95 GIGANTES, Lima Beans ................ 9.95 SKORDALIA, Garlic Spread ........... 7.75 (When Available) TZATZIKI .................................. 7.75 NEW!CHARBROILED QUAILS, Ortikia . 14.95 Special Yogurt Cucumber Dip BROILED KALAMARI ............... 14.95 ROASTED RED PEPPERS FLORINIS, LOUKANIKO, Homemade .......... 11.95 Vinaigrette Dressing ..................... 7.75 Greek Sausage TARAMOSALATA, Fish Roe Spread . 7.75 KOLOKYTHAKIA, Fried Zucchini ... 7.95 HUMMUS ................................. 7.75 Served with Skordalia ............ 8.95 Served with Pita Bread (Extra Pita Bread 75¢) NEW!GLYKADAKIA .........................
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Delivery Details
Name & Surname: Contact: Address: Freezer Friendly Cocktail Spinach & Feta Phyllo Pies - uncooked - V per dozen FF R48,50 Cocktail Cheese Phyllo Pies - uncooked - V per dozen FF R55,50 Veg Dolmades - vine leaves with rice - V per dozen FF R64,50 Mini Meatballs per dozen FF R97,75 Prawn & Halloumi kebabs per dozen R276,00 Peri Peri Chicken Livers - per kg FF R128,80 Chicken Pastitsio - Greek pasta bake - serves 4 FF R128,00 Chicken Pastitsio - Greek pasta bake - serves 1 FF R37,50 Beef Pastitsio - Greek pasta bake -serves 4 FF R150,00 Beef Pastitsio - Greek pasta bake - serves 1 FF R40,00 Veg Pastitsio - Greek pasta bake - serves 4 FF R128,00 Veg Pastitsio - Greek pasta bake - serves 1 FF R37,50 Beef Moussaka - serves 4 FF R155,00 Beef Moussaka - serves 1 FF R42,00 Veg Moussaka - serves 4 FF R128,00 Veg Moussaka - serves 1 FF R37,50 Traditional Mac and Cheese with sliced tomato - serves 4 FF R125,00 Traditional Mac and Cheese with sliced tomato - serves 1 FF R35,00 Mac and Cheese with Bacon - serves 4 FF R150,00 Mac and Cheese with Bacon - serves 1 FF R40,00 Mac and Cheese with Pepperdews - serves 4 FF R140,00 Mac and Cheese with Pepperdews - serves 1 FF R37,50 Spaghetti & Greek Meatballs in a tomato sauce - serves 4 FF R128,00 Phyllo Pie - Chicken a la King x 2 in a pack FF R70,00 Phyllo Pie - Curried mince x 2 in a pack FF R70,00 Phyllo Pie - Spare Rib pie x 2 in a pack FF R70,00 Phyllo Pie - Lamb & Feta x 2 in a pack FF R70,00 Phyllo Pie - Spinach and Feta x 2 in a pack FF R70,00 Value pack of 10 pies - 2 of each - Buy in bulk and save
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• FRIDAY BUFFET • for 21E/PERSON
• FRIDAY BUFFET • FOR 21e/PERSON STARTERS TOMATO SOUP COLD STARTER, CHEESE & SALADS FROM THE COLD BUFFET MAIN COURSES SPAGHETTI BOLOGNESE With tomato sauce, beef minced meat & herbs CRETAN BOUREKI PIE Cretan vegetarian pie with slices of zucchinis, potatoes & feta cheee OCTOPUS WITH MINI-PASTA Casserole slow-cooked octopus with mini pasta, tomato sauce and herbs BEEF ”STIFADO” Casserole slow-cooked beef with cinnamon & whole red soft onions CURRY CHICKEN”SKEWER” Grilled Chicken-skewer fillets marinated with curry # SIDE DISHES # Potato & carrot puree, steamed baby carrots & rice DESSERTS 3 KINDS OF DESSERTS FRESHLY CUT SEASON’S FRUITS COFFEE & TEA • SUNDAY BUFFET • FOR 21e/PERSON STARTERS CHICKEN SOUP COLD STARTER, CHEESE & SALADS FROM THE COLD BUFFET MAIN COURSES SALMON PENNE Penne pasta with salmon, anise and milk cream MEDITERRANEAN PIZZA With tomato, peppers, onions, olives & feta cheese POACHED PERCH FILLETS WITH SESAME Poached perch fish with lemon, butter & vegetables GREEK-STYLE LAMB Oven cooked lamb with potatoes, zucchinis, garlic, tomato & virgin olive oil GRILLED BEEF BURGERS Grilled Beef burgers mixed with herbs # SIDE DISHES # Potatoes ”Au Gratin”, steamed cauliflower & rice DESSERTS 3 KINDS OF DESSERTS FRESHLY CUT SEASON’S FRUITS COFFEE & TEA • MONDAY BUFFET • FOR 21e/PERSON STARTERS FISH SOUP COLD STARTER, CHEESE & SALADS FROM THE COLD BUFFET MAIN COURSES SPAGHETTI ARABIATA Spaghetti with tomato, ham, peppers & red wine SPINACH LASAGNE Oven baked vegetarian lasagne with spinach, cream & cheese PERCH FISH FILLET ’SPETSIOTA’
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Healthy Active Living
~ for Healthy Active Living Name ________________________________________________________________ Date ________________ Ideas for Living a Healthy Active Life 5 Eat at least 5 fruits and vegetables every day. 2 Limit screen time (for example, TV, video games, computer) to 2 hours or less per day. I Get 1 hour or more of physical activity every day. 0 Drink fewer sugar-sweetened drinks. Try water and low-fat milk instead. My Goals (choose one you would like to work on first) D Eat fruits and vegetables each day. D Get minutes of physical activity each day. 0 Reduce screen time to minutes per day. D Reduce number of sugared drinks to per day. From Your Doctor Patient or Parent/Guardian signature Doctor signature American Academy of Pediatrics ......,.....,Healthy Active Living DEDICATED TO THE HEALTH OF ALL CHJLDREW ._ An initiative of the American Academy of Pediatrics Nice work on making the first step to take managing your health and getting your blood pressure under control! This guide includes a compilation of helpful handouts from a bunch of great resources and websites. They are organized into four different sections that focus on GettL~ R t, s e~ H~ RLg V\t , t:wLII'v ~L ~ RLgl-'lt, and se~H~ OtA.t. Also, there are some tip sheets for your parents to take a look at and a journal that might be a helpful place for you to track your progress. Flip through these pages and reference as needed. If you are out and about and have access to the internet, you can also find these resources at: htt p: //www.hopkinsc hildrens.org/weight-loss-resources.aspx.
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Ensaladas Quesos Aperitivos
PAN ENSALADAS 1. ENSALADA GRIEGA 2. ENSALADA CÉSAR Lechuga, pollo, picatostes, queso rallado, salsa 3. VEGETALES MIXTOS A LA PARRILLA Verduras de temporada con balsámico, aceite 4. ENSALADA MIXTA Verduras de temporada, pasas, vinagre balsámico 5. VERDURAS DE TEMPORADA 6. DAKOS Pan cretense tostado, tomate, queso de Rethymno, aceite de oliva QUESOS 7. QUESO FETA 8. HALOUMI (Queso de Chipre) 9. GRAVIERA CRETENSE 10. PLATO DE QUESOS 11. SAGANAKI (Queso frito) 12. CROQUETAS DE QUESO APERITIVOS 13. PULPO CON VINAGRE Y ACEITE DE OLIVA* 14. PULPO A LA PARRILLA* 15. CALAMARES FRITOS* 16. CALAMAR A LA PARRILLA* 17. SAGANAKI DE GAMBAS* (con queso, tomate) 18. ENSALADA DE GAMBAS* 19. PURÉ DE HUEVAS 20. BOLAS DE CALABACÍN FRITAS 21. HOJAS DE VID RELLENAS (con arroz e hierbas) 22. QUESO FETA “AGALIASMENI” Empanada de queso feta con miel 23. TZATZIKI (salsa de yogur y ajo) 24. SALSA DE QUESO 25. FAVA DE SANTORINI 26. EMPANADILLAS DE QUESO 27. EMPANADAS DE ESPINACA 28. PATATAS FRITAS 29. ACEITUNAS 1 COMIDA GRIEGA 30. TERNERA STIFADO (Con cebolla y especias) 31. TERNERA CON TOMATE Y PASTA 32. TERNERA CON TOMATE Y PATATAS FRITAS 33. TERNERA CON TOMATE Y ARROZ 34. TERNERA “GIOUVETSI” Con salsa de tomate fresco y pasta 35. CORDERO AL LIMÓN CON PASTA 36. CORDERO AL LIMÓN CON PATATAS FRITAS 37. CORDERO AL LIMÓN CON ARROZ 38. CORDERO CON TOMATE Y PASTA 39. CORDERO CON TOMATE Y PATATAS FRITAS 40. CORDERO CON TOMATE Y ARROZ 41. CORDERO “GIOUVETSI” Con salsa de tomate fresco y pasta 42. MOUSAKAS Berenjenas, carne picada, bechamel 43. PAPOUTSAKIA Berenjenas rellenas con carne picada, bechamel 44.
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Stamatis Restaurant the Greek Experience Miles Away from Home
The National Herald a b MAY 28, 2011 www.thenationalherald.com 2 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 ARIZONA third in the works for Santa The National Herald Barbara. 451 Manhattan Beach Blvd A weekly publication of the ATHENA Manhattan Beach, CA 90266 NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Spacious, with Greek columns, (310) 545-4100 reporting the news and addressing the issues of paramount interest to the it opened in August 2010. Only www.petrosrestaurant.com Greek American community of the United States of America. Authentic Greek is on the Entrees: $23-$36 menu says co-owner Petros Publisher-Editor Kompouras, who arrived via SOFI GREEK RESTAURANT Antonis H. Diamataris Chicago from Meteora. Chefs Salonika Shrimp and Assistant to Publisher, Advertising are Charles Bowman and Peter Kotopoulo Riganato are a few Veta H. Diamataris Papadopoulos Lagios. Lamb chops and whole of the options at this restaurant Special Section Editor grilled sea bass are popular. with both indoors and an Angelike Contis 7000 E Mayo Blvd #26, outdoors Mediterranean-esque Production Manager Phoenix, AZ 85054 patio garden. Chrysoula Karametros (480) 502-4466 8030 3/4 West 3rd. Street www.athenagreekcuisine.com Los Angeles, CA 90048 37-10 30th Street, LIC, NY 11101-2614 Entrees: $15-$30 (323) 651-0346 Tel: (718)784-5255, Fax: (718)472-0510, Athena in Phoenix,Arizona www.sofisrestaurant.com e-mail: [email protected] ATHENS ON 4TH Entrees: $21-$39 named after founder Petros Entrees: $17-$40 Democritou 1 and Academias Sts, Athens, 10671, Greece Distinctions include an AAA 3 Benekos, who was raised in Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: Diamond Award and 67th Best LE PETIT GREEK ESTIATORIO Athens and Europe, learning ULYSSES VOYAGE [email protected] Restaurant in the United States Tom and Dimitri Houndalas his mother and grandmother’s The only Greek restaurant (City Magazine).
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Mezedes Kouzina HERZLICH WILLKOMMEN AUF EINER GASTRONOMISCHEN REISE DURCH DIE MEDITERRANE KÜCHE
Mezedes Kouzina HERZLICH WILLKOMMEN AUF EINER GASTRONOMISCHEN REISE DURCH DIE MEDITERRANE KÜCHE. Die Philosophie der griechischen Küche basiert auf den Werten der Gemeinschaft! Die ganze Familie, sowie Freunde und Bekannte sitzen zusammen an einem Tisch und genießen eine wunderschöne Auswahl an vielen kleinen griechischen Köstlichkeiten: „Mezedes“. Diese Philosophie vertreten wir mit Leidenschaft und möchten Sie auf einer Reise durch neue und alte Rezepte voller fantastischer Aromen und Geschmäcker begleiten Wir wünschen Ihnen einen guten Appetit! Wir verwenden nur frische Zutaten!! Bitte beachten Sie unsere Hinweise zu den Alergenen und Zusatzstoffen MEZEDES KALTE CREMES MEZEDES 1 Tzatziki 5,20 20 Tartar Solomou 12,90 mit Roter Bete, Knoblauch, fruchtigem 2,5,f,4,8,3 Lachstartar d,2,3,5 mit Avocado, Gurken, Zwiebeln Essig, frischen Gurken & Joghurt und etwas Zitronensaft 2 Taramas 7,60 21 Aginares Gemistes 7,50 Weiße Fischroggen-Creme d,a,5,2,3 Artischockenherzen 2,5,1,f mit Olivenöl & Zitrone verfeinert Artischocken in Olivenöl und Zitrone, und Kartoffeln Oregano nit geriebenem Feta Käse 3 Ktipiti 6,70 22 Sardeles Marinates 8,90 Feta und Manuri-Creme 2,5,3 Mariniertes Sardinenfilet d,5,2,4 Käsecreme mit rotem & grünem Paprika in Olivenöl, Zitronensaft & frischem Dill sowie frischen Kräutern 4 Melitsanosalata 6,20 23 Ntakos nach Creta Art 7,50 2,5,6 Auberginen Creme 2,5,3 aufgeweichtes Hartbrot in Olivenöl Auberginen, rote Paprika, Knoblauch, mit Tomatenstücken, Oliven, Zwiebeln, Kapern, Fetakäse & Oregano Zwiebeln, Essig & frische Petersilie
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STOPLIGHT Restaurant Guide to Healthy Choices I -·
STOPLIGHT Restaurant Guide to Healthy Choices I -·- - -- - - . -_ - ""=-Z .... -_- .:;;r- :;:;: - " -- - I •••••••••••••••••••••••••••••••••••••••••••••••••••••••• ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• : Mat:?ing healthp food choices when eating at restaurants can sometimes be a challenge. If the menu does not list : calorie, fat, or sodium content you can use this guide to help you mat:?e better choices. Choose foods from the green : categories ("go") and avoid foods in the red categories ("stop"). Choose smaller portions or just taste food from the yel : low categories ("caution"). Always pay attention to portion size - a green food can easily become a red food if you eat : more than one portion or one serving . • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •---- • • • • • • • • • • ....• • • • • • • • • • • •• One serving of... meat or fish = 3 oz. (approximately the size of your palm or a deck of cards) rice or pasta= Y2 cup (approximately the size of a light bulb) fruit/vegetable = 1 cup (approximately the size of a baseball) I cheese = 1 Y2 oz. (approximately the size of 3 dice) I butter/mayonnaise/salad dressing/oil= 1 tablespoon (approximately the size of poker chip) 1---- GENERAL TIPS FOR EATING OUT Salad dressings and sauces can contrib • Avoid restaurants with enormous portions-studies show that the more we are ute huge amounts of fat and sodium. served, the more we eat. If you leave a restaurant feeling sluggish, complaining of Here are some tips on how to dress your stomach pain, or feeling guilty, you're probably eating too much! food in a healthy way: • Start your meal with a large glass of water or unsweetened iced tea. • Always order salad dressing on the side. Dip ei ther the tip of your fork or the tip of the salad • Choose steamed, grilled, or broiled main dishes and vegetables.
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Ristorante Dodo's
RISTORANTE DODO’S . ANTIPASTI / APPETIZERS Garlic bread / pane all’aglio Incluso Tzatziki Incluso Fish roe salad / salsa di uova di pesce Incluso Eggplant salad / salsa di melanzane Incluso Garlic paste / salsa all’aglio Incluso Potato salad / insalata di patate + € 1 Russian salad / insalata russa + € 1 Hot cheese salad / salsa di formaggio piccante Incluso Feta Incluso Dolmadakia / involtini di foglie di vite Incluso Olive Incluso Green herbs / erbe di campo + € 1 Variety of cheese / mix di formaggi + € 5 Variety of snacks / mix di antipasti + € 10 French fries / patatine fritte Incluso Feta grilled / feta grigliata + € 3 Saganaki cheese / formaggio fritto + € 3 Cheese balls / crocchette di formaggio + € 3 Potato / patate + € 3 Mushrooms with garlic / funghi all’aglio + € 3 Stuffed mushrooms / funghi ripieni + € 3 Mushrooms à la crème / funghi alla panna + € 3 Artichokes à la crème / carciofi alla panna + € 3 Cheese pie / tortino al formaggio + € 1 Spinach pie / tortino di spinaci + € 1 Fava + € 3 Fried tomato balls / crocchette di pomodoro fritte + € 3 Fried vegetables / verdure fritte + € 2 Fried eggplant / melanzane fritte + € 2 Fried peppers / peperoni fritti + € 2 Sausage / salsiccia + € 3 Meat balls / polpette di carne + € 3 Fried squid / calamaro fritto + € 6 Mussels saganaki / saganaki di cozze + € 9 Baba ganooj + € 1,5 Humus + € 1,5 Falafel + € 4 Kafta arass + € 3 Kebbeh arass + € 4 Insalate / salads Greek with tzatziki, pita / greca con tzatziki, pita + € 3 Greek / greca Incluso Tomato / pomodori Incluso Tomato, cucumber
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Fine Dining Menu Homemade Bread with Santorinian Tomato Paste and Capers Soup
Fine Dining Menu Homemade bread with Santorinian tomato paste and capers Soup Soup of the day Appetizers Yellow fava beans with Cretan apaki, caper leaves and chives Naxos gruyere croquette with black sesame and rose preserve Beef tartare ‘soutzoukakia’ traditional recipe White Santorinian eggplant with cooked onions on tomato sauce and grated Ios skotiri Greek sashimi fish of the day with lemon, extra virgin olive oil and fleur de sel Sea urchin signature plate Cod egg roe mousse with shrimp tempura and extra virgin olive oil Salads Santorinia with cherr tomatoes, caper and caper leaves, dried cucumber, spring onion, rusks, feta cheese mousse and extra virgin olive oil Grilled lettuce with dill, yogurt sauce and spring onion Boiled greens with ginger and lemon flavoured oil and fleur de sel Mains Giouvetsi, slow cooked lamb, orzo-like risotto, tomato and Cretan gruyere cheese Chicken with truffle potato purée, confit cherr tomato and chicken jus Bakaliaro skordalya, deep fried cod fillet with saffron aioli and beetroot tartare Mousaka, white eggplant, minced beef ragout, smoked béchamel, crispy chips Pastitsio, beef ragout stuffed ravioli on tomato sauce, béchamel sauce and Cretan gruyere Gemista, risotto with tomato and peppers confit, mint and feta cheese mousse Lobster risotto with bisque and ginger flavour Fresh catch of the day Desserts Ekmek, kantaifi pastr on syrup, masticha flavoured crème and toasted crumbled almonds Baklavas, caramelized crusty pastr, apple pie mixture, cinnamon ice cream Galaktompoureko, caramelized crusty pastr, lemon flavoured egg cream and lavender syrup Please be so kind as to inform the waiter of any allergy which you may have.
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