Spit Fire Souvla & Oven Salads Pita Sandwiches Meze Sides

Total Page:16

File Type:pdf, Size:1020Kb

Spit Fire Souvla & Oven Salads Pita Sandwiches Meze Sides SPIT FIRE PITA SOUVLA & OVEN SANDWICHES SALADS choose your pick your select your + + choose your + pick your + select your GREEK PLATE SAUCE 2 SIDES choose your + pick your proteins are an add on PROTEIN STYLE 1 SIDE SALAD ADD ON and an extra charge GREEK PLATES: PROTEINS: Greek Rotisserie Half Chicken SALAD OPTIONS: Lamb Gyro 9.45 hormone free herb marinated, Pork Souvla 8.95 olive oil, lemon 13.45 Countr y Greek vine-ripe tomatoes, green peppers, red onions, Chicken Souvla 8.95 Lamb Gyro cucumbers, red wine vinaigrette 8.45 Falafel 8.95 beef/lamb, traditional spices 12.45 Ilios Salad Pork Souvla romaine, arugula, kale, STYLE: thyme, garlic, oregano, cracked pepper 11.95 green onions, dill pickled radish & onions, Traditional: lemon vinaigrette 7.95 Chicken Souvla vine-ripe tomatoes, red onions, tzatziki spread lemon, oregano, olive oil 12.45 add fries into wrap $.75 Craft Your Salad 8.45 VEGETARIAN Ilios: greens, pickled radish & onions, Spinach & Feta Pie ADD ONS: red pepper feta spread phyllo, feta, leeks, dill 12.45 Chicken 3.95 | Gyro 4.45 Falafel Pork 3.95 | Falafel 3.95 ADD SMALL SIDE OF TZATZIKI 1.95 chickpeas, zucchini, feta 11.95 SIGNATURE SAUCES: MEZE SIDES regular 3.95 | family size 5.95 Tzatziki Grape Leaves yogurt, cucumber, lemon, dill (5) with tzatziki 5.95 Greek Style Fries Peperonata Chickpea Hummus Spread Lentil Cauliflower Salad with pita 4.95 roasted pepper, tomato, cayenne pepper Giant Beans Tzatziki Spread Greek Goddess with pita 4.95 Herbed Rice Pilaf mint, parsley, lemon, garlic Red Pepper Feta Spread Aegean Slaw Ladolemono with pita 4.95 fresh lemon, e.v. olive oil, garlic Marinated Beet Salad Chicken Avgolemono Soup 4.95 Seasonal Vegetable Spinach & Feta Pie phyllo, feta, leeks, dill 7.95 FAMILY • Whole Roasted Chicken MEAL • 2 large Sides Our vegetables are handpicked by our father, “Thanasi -Tommy Produce” feeds 3-4 • 1 choice of Salad: $26.95 Greek or Ilios = Gluten Free = Vegan We use only all natural antibiotic-free chicken ..
Recommended publications
  • Small Meze Flour & Wild Yeast Wood Fire & Charcoal
    SMALL MEZE FLOUR & WILD YEAST Yemenite butter bread, goat’s curd, zhug chili for 2 16 E Roast capsicum, goat’s curd, chili oil, mint 15 Sliverbeet & feta börek fingers, heirloom tomato, organic egg 18 A Zucchini flowers, kashkaval baba ganoush, pistachio, caper aioli 18 T Wood fired Zaatar flat bread 6 Old school hummus, braised chickpeas, jackfruit 18 Sesame falafel, tahini, amba pickles 14 ON THE SIDE Chili haloumi savoury doughnuts, pomegranate, chili jam 16 Charred Broccolini, smoky feta, crispy shallot 14 Cos lettuce, zā’atar almonds, goats cheese dressings 16 Crunchy fermented seasonal veg, nana, cultured cream dip 14 ‘Batta harra’ crispy chili potatoes, coriander, toum 14 Zucchini baba, pistachio, charcoal squash 16 Heirloom tomato, pickled eggplant, labneh 17 Whipped feta, spiced beetroot, dill 15 Halloumi, pomegranate, nuts, honey 17 FEED ME let us look after you 59pp MIDDLE EASTERN DUMPLINGS Add matched wines by Chaffey Bros’ 45pp Pumpkin dumplings, shish barak style, burnt chili butter 23 Lentil & mushroom manti dumplings, black garlic, kashkaval jus 24 Jackfruit, leek & thyme dumplings, whipped potato crem, charred corn 24 THIRSTY? QLD GOVERNMENT In our continued commitment WOOD FIRE & CHARCOAL COVID-19 TRACKING to sustainability, ZA ZA TA Please Scan the QR code and fill chooses to filter, chill and in all information in accordance carbonate our water by Eggplant h’raime, tomato gazpacho, tahini, autumn greens 23 with the QLD Government a premium filtered tap Covid-19 Tracing policy system. Still water is served Cauliflower shawarma, labneh, pickled fennel, pear 25 complimentary or enjoy Spiced antipasti, grilled halloumi, wild rocket 19 HOUSE COCKTAILS G & T MENU 14 EACH HOTEL TEL AVIV ..........................
    [Show full text]
  • Vegetarian Meze Lunch
    vegetarian meze lunch the menu hummus with olive oil and za'atar carrot chips tabbouleh feta mint wraps extra za’atar grocery list Pantry 2 15.5 ounce cans of chickpeas Tahini Extra virgin olive oil Za'atar, or your favorite spice or dried herb Fine bulgur (#1) Produce 2 cloves garlic from 1 head 5 large lemons About 5 carrots (or a bag of baby carrots) 4 plum tomatoes 2 bunches parsley 1 bunch green onions 1 bunch mint optional: 1 small pomegranate Dairy 8 to 12 ounces feta cheese to do list ● Wash and dry the mint ● Make the hummus ● Make the tabbouleh (add pomegranate seeds if you bought them) ● Slice the feta into chunks ● Slice carrots on the bias (or use baby carrots) ● Pack everything away. Top the hummus with olive oil and za’atar, or another herb or spice, and pack a little extra za'atar on the side. recipes zesty lemon hummus 1 or 2 medium cloves of garlic (go easy on the garlic!) 2 15.5 ounce cans chickpeas, rinsed and drained 1/2 cup + 2 tablespoons fresh lemon juice (about 2 to 3 lemons) 1/2 cup tahini Salt to taste Extra virgin olive oil for drizzling Spices or herbs for topping (for instance, sumac, za'atar, paprika, cayenne pepper) ​ ​ ​ ​ ​ ​ For serving: pita bread (either store-bought or homemade), or whatever else you'd like to use for ​ ​ ​ dipping (carrots, cucumbers, etc.) ● Chop or mash the garlic clove in a food processor or mortar and pestle. ● Add the chickpeas and grind them until they look like a gritty paste.
    [Show full text]
  • Dinner Bottomless Menu
    AN U C K Dinner Bottomless Menu YO RIN L D AL & 9 D I P S Bottomless Mediterranean small portions of food menu AT 9.9 ( S E R V E D W I T H O U R H O M E M A D E Plus House Vodka/Gin/Rum/Whiskey/Champagne/ E $4 B R E A D . ) House Wine/All House Beers/Coffee/Tea/Cold Beverages Atom (Gluten Free, Vegeterian, Very Spicy.) • 2 HOUR SEATING LIMIT PER SEATING G A R D E N Turkish strained yogurt sauteed garlic, herbs, • Entire table should participate shishito peppers,walnut and extra virgin olive oil.) • ABSOLUTELY NO TAKEOUT! Bruksel Lahana (Nut Free, Gluten Free, • We keep our rights to limit your alcoholic beverage Vegetarian.) Muhammara (Dairy Free, Vegan.) order. Fried Brussels sprouts, garlic and yogurt mayo Roasted red pepper spread with walnut, olive oil, • No Shots, Neat or On the Rocks Everything is sauce. lemon juice and garlic. bottomless, but please order responsibly and avoid Humus (Nut Free, Gluten Free, Dairy Free, wasting food. Pancarli Kisir (Turkish Tabbouleh) (Nut Free, Vegan.) (No Substitute for Food or Drink) Dairy Free, Vegeterian.) Chickpeas and tahini paste seasoned with garlic and Bulgur wheat with beet, parsley, tomatoes, olive oil S O U P S cucumber, onion and lemon dressing. Babaganush (Nut Free, Gluten Free, Dairy Free, Mercimek Corbasi (Nut Free, Dairy Free, Quinoa Kofte (Vegeterian.) Vegan.) Vegan.) Pan fried Quinoa with parmesan cheese, walnut, Aromatic red lentil soup. parsley, dill, scallionserved with pomegranate Grilled eggplant, tahini paste seasoned with garlic vinegar and cacik sauces.
    [Show full text]
  • Traditional Greek Souvlaki (Kalamaki)
    SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME Souvlaki Jimmy CoDe # PSV-CTS-42000121-C Category Greek Souvlaki Cuisine TraDitional Greek souvlaki (kalamaki) General Requirements PSV Greek Souvlaki (Regulations and basic requirements according to Greek Laws) FooD anD Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) The rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) by EFET (Hellenic YES Food Authority) are applied Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by EFET YES Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and the Training YES Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or other YES inspection authority category Business belongs to one or more of the following categories and its license is valid fast meal Fast meal (hot and cold) restaurant A Souvlaki StanD (without tables or service) sells souvlaki, fried potatoes etc to YES people passing by complete meal Complete meal (hot or cold) restaurant A Restaurant sPecializeD in Souvlaki, with tables and service, serving also people passing by. It sells mainly souvlaki, fried potatoes, greek salads, beer, YES refreshments etc. A Fast fooD restaurant has tables but not waiters and emphasizes in speed of service.
    [Show full text]
  • Brunch Cocktails New Wine, Ancient Prices
    cocktails krasi mimosa Greek bubbles, mango juice, dill 10 otto’s spritz brunch Otto’s vermouth, concord grape syrup, Greek bubbles 12 baklava muffin walnuts, Greek honey, cinnamon, clove 4 each aphrodite’s bellini bougatsa for two custard, semolina, phyllo, Greek bubbles, ouzo-infused apricots 12 powdered sugar, cinnamon 12 circe’s potion koulouri homemade sesame bread, Greek honey butter, Retsina, chamomile, grapefruit, spoon sweet 8 soda water 12 trahana bulgur, almond butter, banana, figs, coconut flakes, pistachios, Greek honey 10 bloody mitsos Psychis mastiha, housemade bloody mix, dips tzatziki, htipiti, taramosalata, sourdough 14 spicy feta olives, chicken skin 12 FIX it +4 solomo smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, carob bread 16 spiked frappe Metaxa, Nescafe cafe, vanilla syrup 14 tsoureki Merenda, kataifi crumble, Metaxa glazed apples, whipped cream 10 per slice greek negroni lalagites lemon-mizithra filled fried pancakes, grilled pineapple infused tsipouro, carob honey syrup, lemon zest 12 Otto’s vermouth, Bonanto 16 pita fresh-baked savory pie 12 add fried egg +2 saganaki fried egg, kasseri, feta, boukovo, cherry tomatoes, barley rusk 14 strapatsada tomato and feta scramble, mushrooms, New Wine, frigania toast 16 Ancient Prices strata loukaniko, spinach, olives, feta, mixed greens 14 In ancient Greece, when folks brought friends around to drink, the wine was free. Now we can’t peinirli tomato, pepper, onion, Metsovone, do that, we have rent and electricity to pay. sunny-side-up egg 12 What we can do is offer $20 carafes hand picked by us, your friends. Not free, but pretty close. Also, avga me patates sunny-side-up eggs, louza, Betty White is Greek.
    [Show full text]
  • 00Trilye Sayi26
    TR‹LYE’DEN YEN‹ LEZZETLER Y›l: 7 Say›: 26 Yeni umutlarla balık sezonunu açıyoruz. Her türlü olumsuz rüzga- Temmuz-A¤ustos-Eylül 2012 ra karşın beklentilerimizdeki olumlu gelişmeler moral veriyor. ISSN:1306-6595 2005 yılında ığrıp ile avlanmaya getirilen düzenlemeler sonucunda Mavi fiemsiye Turizm Ltd. fiti. Ad›na sinarit popülasyonu arttı. Çünkü ığrıp ile avlanma kıyılardaki eriş- ‹mtiyaz Sahibi ve Genel Yay›n Müdürü telik dediğimiz otluk alanlarda büyüyen yavru balıkları imhaya yö- Süreyya ÜZMEZ nelikti. Sorumlu Yaz› ‹flleri Müdürü Trilye’de de menülerde inovasyon ürünlere devam ediyoruz. Soğan- Mahmure ÜZMEZ lı ahtapot sote, karamelize soğanlı ılık lakerda, mürdüm erikli ar- Yay›na Haz›rlayan ve magnaclı sütlaç, makarnalı sütlaç, ahtapot pane, ahtapotlu çıtır pa- Yay›n Koordinatörü tates gibi yepyeni ürünler damaklarınızda heyecan yaratacak. Recep Peker TANITKAN [email protected] Üçüncü çeyrekte ve son çeyrekte durağan ekonomi kıpırdama sin- yalleri verecek, hiçbir zaman umudu yitirmeyip işimize dört elle sa- rılacağımız günlerdeyiz. Editör Söylediklerinizi duyurmak için kimseyi kolundan tutmayın, çünkü Ayflegül DO⁄AN insanlar sizi dinlemeye istekli değilseler onları tutacak yerde çene- Kapak Foto¤raf› nizi tutmanız daha hayırlıdır. London Eye Bol balıklı ve sağlıklı bir sezon diliyorum Reklam Servisi Mavi fiemsiye Turizm Ltd. fiti. Süreyya Üzmez Yay›n ‹dare Merkezi Trilye Restoran Reflit Galip Caddesi Hafta Sokak 11/B Gaziosmanpafla-ANKARA Tel:(0312) 447 12 00 (pbx) www.trilye.com.tr friendfeed.com/trilye facebook.com/trilyerestaurant www.blog.trilyerestaurant.com/ www.social.trilyerestaurant.com/ twitter.com/trilyefish Grafik-Tasar›m Yusuf MEfiE [email protected] Bask› & Cilt Ajans-Türk Gazetecilik Matbaac›l›k ‹nflaat Sanayii A.fi.
    [Show full text]
  • Meze Haul It's Tempting to Overdose on the Brilliant Middle Eastern Appetizers at Tanoreen
    Meze Haul It's tempting to overdose on the brilliant Middle Eastern appetizers at Tanoreen. But don't miss the main event—lamb, in more ways than you ever imagined. By Robin Raisfeld & Rob Patronite Is it our imagination, or has the greater metropolitan area been beset by an incredible shrinking appetite? That’s one explanation for the sudden preponderance of “small plates”— a.k.a. tapas, antipasto, antojitos, and dim sum. But grazing is nothing new. Meze, the original small-plate Mideast Feast: The vegetarian processional, evolved in the Middle meze platter from Tanoreen. (Photo: Kenneth Chen) East, which is where we looked to get some perspective on the current fad. From the local falafel joint to the Arabic enclaves of Atlantic Avenue and Steinway Street, it’s a cinch to find decent hummus and baba ghannouj. But for an elaborate and unusual spread that’s fresh and flavorful enough to evoke a sun-kissed summer afternoon on the bleakest midwinter night, we happily trudge to Bay Ridge to gape at the display case at Tanoreen. That’s where chef-owner Rawia Bishara benevolently reigns over a modestly appointed dining room and open kitchen, supplementing exceptional renditions of traditional Middle Eastern cuisine with her own creative riffs on a Mediterranean-flavored theme. Tanoreen’s menu lists more than 50 items and instructs customers to order by number, but we prefer to march up to the case, point at platter after parsley- rimmed platter, and try Bishara’s eternal patience by asking “What’s that?” about twenty times. Then, invariably, we ask her to compose a combination plate— always elegantly presented—followed by a couple of blackboard specials.
    [Show full text]
  • MEZE Sides & Salads
    MEZE (traditional sharing plates) sides & salads DIP AND PITA GFO 13.5 KOTOPOULO TIS SKARAS GF 18.5 | 31.0 HORIATIKI SALATA GF 16.0 choose from either tzatziki (garlic, cucumber, yoghurt) taramosolata marinated free range chicken thigh fillet, chargrilled with village salad of cucumber, tomato, red onion, capsicum, olives, feta (fish roe, lemon) htipito (feta, caper, chilli, herbs) or skorthalia (potato and baked okra & spiced yogurt & EVO dressing garlic dip with 2 pita bread ARNI STI SOUVLA GFO 21.0 |34.0 BEETROOT SALATA GF 16.0 SELECTION OF DIPS GFO 17.0 spit roasted lamb shoulder, topped with red onion, herbs, tzatziki & pita roasted beetroot salad with rocket, chickpeas, walnuts, feta & a selection of all 4 dips with 2 pita bread aged balsamic dressing extra pita 3.0 ARNI PAIDAKIA GF 19.0 | 32.5 marinated slow cooked lamb ribs. served with lemon PIKILIA V 9.0 potatoes & tzatziki HALOUMI SALATA GFO 16.0 marinated feta, olive and artichokes a salad of grilled haloumi, rocket, sweet potato, marinated figs, pita, croutons & aged balsamic EVO dressing BEKRO MEZE GFO 28.0 ARNI BRIZOLES 19.5 | 33.0 chef selection of marinated vegetables and meze served with charred pide marinated lamb cutlets chargrilled medium rare. served on a PATATES GF 8.5 and tzatziki roasted pumpkin, cracked wheat, almond, raisin & fresh herb salad & tzatziki crisp oven baked potatoes, lemon, rosemary & sea salt DOLMATHES YALAITZI GFV 14.5 PATATES TIGANITES GF 8.5 handrolled vine leaves stuffed with rice, herbs & tzatziki GARITHES SOUVLAKI GF 19.5 | 33 homestyle chips & crumbled feta skewered large australian gulf prawns marinated with garlic, TIRI SAGANAKI GFV 16.0 fresh herbs & a hint of chilli chargrilled on aromatic pilaf rice VEGAN CHEESE AVAILABLE grilled kefalograviera cheese served on a hot skillet.
    [Show full text]
  • Meze (Share Plates) Medusa Cocktails
    MEZE (SHARE PLATES) Greek Olive Mix VG GF 5 Imported Greek Feta oregano & olive oil V 5 Dolmadakia grape leaves stuffed w/ rice & vegetables VG 9 133 5TH AVENUE, PARK SLOPE, BROOKLYN Zucchini Chips zucchini chips, tzatziki V 12 347-599-0749, MedusaTaverna.com Grilled Vegetables V GF 11 grilled seasonal vegetables, lemon oil, oregano, tzatziki Cheese Saganaki lightly battered kefalograviera cheese V 9 MEDUSA COCKTAILS Cypriot Halloumi V GF 11 grilled halloumi cheese w/ fig jam, lemon, mint SEASONAL COCKTAILS Spanakopita (spinach pie) V 12 Frosé (#froseallday) 13 spinach, feta, herbs, wrapped in filo dough organic peach & strawberry purée, rosé, vodka Grilled Shrimp (5pcs) GF 13 Classic Margarita (rocks OR frozen) 12 simply grilled shrimps (head on), lemon oil, oregano Flavors (add $2) : Pomegranate, Blood Orange, Green Apple, Mango, Watermelon , Blue Ouzo Kalamari fried calamari, lemon 12 Icy Aphrodite frosé w/ (red OR white) sangria 14 Grilled Octopus GF 19 red onions, capers, parsley, lemon oil, oregano SIGNATURE COCKTAILS Loukaniko grilled Greek pork sausage, mint yogurt, lemon GF 12 Its 5pm Somewhere 14 gin, green chartreuse, fresh lime, honey, club soda, rosemary Soutzoukakia (beef & lamb meatballs) 10 spiced tomato red wine sauce Figalicious Bulleit Rye, Aperol, fig jam, fresh lemon, bitters 13 Greek Mac & Cheese orzo pasta, halloumi, feta graviera V 11 Mastic Fashion bourbon, masitha, bitters 13 Greek Octopus Mac & Cheese 17 Mykonos Margarita (rocks) 14 octopus, orzo pasta, halloumi, feta, graviera mezcal, fresh lime, triple sec, pineapple ,salt & paprika Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sangria (red, white OR pink) 11 GYROS + BURGER Gyros served on pita bread w/ tzatziki, onion & tomato.
    [Show full text]
  • Soupes & Salates
    Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper,
    [Show full text]
  • VINE Leavesin Brine
    The finest collection of Mediterranean delicacies! VINE LEAVES In Brine Pure and fresh! “Early harvest vine leaves in brine”. It may sound like a poem, but it isn’t. It’s more. AMEVA’s vine leaves are probably the finest choice in the market. And they are picked just for you, fresh and ripe from some of the best vineyards in Xinjiang, a famous for the quality of its grapes region in China. We offer you the best vine leaves and all you have to do is choose the ideal recipe to use them! Discover your favourite filling and let their amazing taste do the rest! GREEK DOLMAS What is quality without taste? What is taste without quality? Stuffed Vine Leaves with Rice & Herbs At AMEVA, we do our best to achieve both goals. And we do it the Mediterranean, traditional way! Ηand-rolled, delicious and ready to serve! Our core value lies in delivering to our customers the best of Mediterranean food recipes, made of quality, all-natural By studying Mediterranean cuisine with its traditional recipes and ingredients. Ingredients that we watch them grow and nourish them with care, applying sophisticated and strict quality the hand-rolling techniques that go back thousands of years, we controls and hygienic management systems. combined the finest vine leaves with a tantalising mixture of dill, mint, rice and the most tasteful spices. Thus, we created Greek There is no any secret. Just love for the Mediterranean diet, the foundation of health and taste. Dolmas, AMEVA’s famous Mediterranean delicacy, the perfect That’s the reason we created these two brands, AMEVA and FINE MEZE, and that’s why our recipes follow its principles balance of herb aromas with onions and the smooth taste of rice.
    [Show full text]
  • Cold Meze Hot Meze
    Red Wines Cold Meze 175ml Bottle 1. Kisir VE 5.50 House Red 5.75 19.95 Crushed wheat salad, with finely chopped tomato, onion, parsley, green pepper and celery. Turkish or French 2. Ispanak Salata V GF 5.00 Fresh spinach in yoghurt, with garlic and olive oil. Angora Red AEGEAN 5.95 21.50 3. Cacik V GF 5.00 A round and well-balanced wine. Diced cucumber with mint and a touch of garlic in yoghurt. 4. Babaganoush VE GF 5.50 ANKARA/ELAZIG Yakut 6.25 24.00 Charcoal-grilled aubergine, puréed with tahini, red pepper and olive oil. A distinctive red wine with a rich aroma, well-balanced with soft cherry flavours. 5. Tabule VE GF 4.95 Parsely, tomato, onions and green pepper, with lemon and olive oil. Villa Doluca EASTERN ANATOLIA 6.25 24.00 An excellent dry wine. 6. Humus VE GF 5.00 Chickpea and tahini dip with garlic, lemon juice and olive oil. Buzbag ELAZIG/DIYARBAKIR 6.25 24.00 7. Tarama 4.50 A Turkish red of the Öküzgözü variety with a fruity and driven character and cherry Cod roe with vegetable oil and lemon juice. and fruit flavours. 8. Feta Cheese V GF 5.50 Nemea PELOPONNESE 6.50 25.50 9. Coban Salata VE GF 5.50 A dry red with black-cherry flavours from the Greek variety Agiorgitiko, aged in a Shepherd’s salad - finely chopped cucumber, tomato, pepper and spring onion with a touch of sumac. small oak barrel. 10. Greek Salad VE GF 6.50 Tomatoes, cucumber and red onion with feta cheese.
    [Show full text]