Menu on Back Greek Rice Pudding Sprinkled with Cinnamon
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Corporate Training
CORPORATE TRAINING - VENUES + CATERING PACKAGES - CORPORATE TRAINING VENUES MONTGOMERY HALL Located in the fully air-conditioned limestone undercroft area of Montgomery Hall, both Thompson and Hills rooms are of identical layout and fixtures. With carpeted flooring, light filtering and total blockout drapery, these spaces can accommodate both small private workshops and mid sized meetings with full audio-visual presentation facilities. Venue hire at the Montgomery Hall is inclusive of (per room): • Caretaker • 12 folding trestle tables • 40 sled leg mesh back chairs Key Details • Stationery Location: Mt Claremont • Wifi Price: Mon - Fri 8am - 5pm: • Motorised projector screen Half Day $550 • Fully automated AV system Full Day $1100 • Tea & coffee on arrival 40 per room • Filtered water and mint bowls (all day) Capacity: • Lectern, whiteboard and flipchart stand (upon request) CLICK TO ENQUIRE For further venue information please call (08) 94445807 UWA WATERSPORTS COMPLEX Overlooking the beautiful Swan River and Matilda Bay Reserve, your guests will enjoy stunning 180 degree views of the water, as well as flexible options that allow you to customise your event. The room can be divided into two spaces mak- ing it perfect for a presentation with a dedicated break-out area, or for holding two concurrent sessions. The full space is ideal for theatre style presentations, workshops or planning sessions. Key Details Venue hire at the UWA Watersports Complex is inclusive of: Location: Crawley • Banquet chairs Price: $125 p/hr • Trestle, round and cocktail tables • Portable data projector, screen Mon - Fri / 8am - 5pm: • Whiteboard and lectern $160 p/hr • WiFi access (via the UWA network) Weekends 5pm - midnight • Access to the kitchen and bar area Capacity: 110 theatre style CLICK TO ENQUIRE For further venue information please call (08) 94445807 CITY OF PERTH SLSC An ocean view gives you and your team an uninhibited front-row seat to the crystal clear water. -
MENU Prix TTC En Euros
Cold Mezes Hot Mezes Hummus (vg) ............................... X Octopus on Fire ............................ X Lamb Shish Fistuk (h) .................. X Chickpeas, tahini, lemon, garlic, Smoked hazelnut, red pepper sauce Green pistachio, tomato, onion, green sumac, olive oil, pita bread chilli pepper, sumac salad Moroccan Rolls ............................. X Tzatziki (v) ................................... X Filo pastry, pastirma, red and yellow Garlic Tiger Prawns ...................... X Fresh yogurt, dill oil, pickled pepper bell, smoked cheese, harissa Garlic oil, shaved fennel salad, red cucumber, dill tops, pita bread yoghurt chilli pepper, zaatar Babaganoush (vg) ......................... X Pastirma Mushrooms .................... X Spinach Borek (v) ......................... X Smoked aubergine, pomegranate Cured beef, portobello and oysters Filo pastry, spinach, feta cheese, pine molasses, tahini, fresh mint, diced mushrooms, poached egg yolk, sumac nuts, fresh mint tomato, pita bread Roasted Cauliflower (v) ................ X Chicken Mashwyia ........................ X Taramosalata ................................ X Turmeric, mint, dill, fried capers, Wood fire chicken thighs, pickled Cod roe rock, samphire, bottarga, garlic yoghurt onion, mashwyia on a pita bread lemon zest, spring onion, pita bread Grilled Halloumi (v) ..................... X Meze Platter .................................. X Beetroot Borani (v) ...................... X Chargrilled courgette, kalamata Hummus, Tzatziki, Babaganoush, Walnuts, nigella seeds, -
Menu 02252015 Take
Kria Orektika / Cold Spreads Psistaria / Grill Served with warm grilled pita or sliced cucumber Add Pita Platter * Fava Mani γ β 6 * Grilled Veggies 81116 Chick pea puree Eggplant, squash, tri color peppers * Melitzanosalata γ β 74813Gyro Puree of roasted eggplant, herbs, tri color bell peppers Lamb and Beef seasoned with herbs and spices * Scordalia γ β 68Beef Souvlaki γ 12 17 Garlic potato puree Prime Sirloin Beef skewer * Taramosalata μ 74Chicken Souvlaki γ 813 Caviar spread, onions, EVOO Chicken skewer * Tirokafteri γ 78Lamb Souvlaki γ 12 17 Spicy feta cheese spread Lamb skewer * Tzatziki γ 64Pork Souvlaki γ 813 Yogurt, cucumber, dill Pork shoulder skewer Spread Pikilia 12Lamb Beef Patty 8γ 12 17 Choice of three spreads Leg of Lamb and Sirloin Beef, hand rolled with herbs, spices Orektika / Appetizers Loukaniko 8γ 12 17 Athrenia 12 Pork sausage with leeks, herbs, orange zest Fresh water Smelt in seasoned dredge, deep fried Keftethakia 81217 Gyro Bites 9 Beef pork cheese herbs meatballs Gyro served on fried pita, tzatziki Haloumi 14 19 * Pita Chips β 2 Cypriot goat cheese, roasted vegetables, baby kale Pita fried in oil, seasoned Shrimp 12 16 20 * Argiotiko Eggplant γ β 8 Marinated shrimp skewer Roasted eggplant, caramelized onion, sauteed tomatoes Add: Single serving of your favorite grilled item * Dolmathes γ μ β 8 Pita: Lucky's tomato, Andy Boy romaine, shaved onion, tzatziki Hand rolled grape leaves, rice, scallions, mushrooms Platters: Pita, garnish salad, choice of two sides * Tiropita 4 Magirefta /Oven Entrees Feta cheese, eggs -
Drinks Fruity Sangria with Ice & Cinnamon
Full menu Welcome drinks Fruity Sangria with ice & cinnamon Vegetables with Arabian Pita Bites & olive dip Champagne with peach juice (Bellini cocktail) Roast Vegetable tartlets with balsamic & Parmesan Flakes Kir Royal with Champagne or Fragolino Cherry Tomatoes & Mozzarella Rolls or baton sale Asti Martini with fragolino Sangria & fruit pants Spring Rolls & Samosas with Sweet & Sour Sauce Tasters Shrimp Shot Brouschea with Prosciuo & melon Brown Baguee with Smoked Salmon Baker's basket Bread Selection of White, Brown & Granary Breads Salads Greek salad Traditional Greek Salad tomato, cucumber, onion, olives, pepper, capers, feta Full menu Salads Roca Parmesan roca, leuce, radicchio, sun dried tomato, parmesan flakes with honey & balsamic dressing Chef's salad cucumber, tomato, ham, cheese, egg & chef dressing Imperial tomato, onion, cucumber, sliced olives, feta, capers Served in a baked bread basket drizzled with olive oil, on a 30cm plate Pandesia colourful vegetables with cherry tomatoes, carrot garnish & balsamic vinaigree Ceasar's salad iceburg leuce, chicken fillet, croutons, ceasar dressing & grated parmesan Cretan salad Cretan rusks, feta, tomato, olives, capers & extra virgin olive oil Leuce and onion mixed leuce with spring onion Gardener's salad fresh vegetables, cherry tomatoes & sweetcorn with an extra virgin olive oil dressing with sweet & sour apple & lemon Corfiot salad penne pasta, feta, capers, sliced olives & colourful peppers dressed with extra virgin olive oil Full menu Salads Green Salad white cabbage, red cabbage, -
2020 Annual Recipe Index 2020 Annual Recipe Index
2020 ANNUAL RECIPE INDEX 2020 ANNUAL RECIPE INDEX. cake .............................................Jun:99 Asparagus risotto with preserved lemon Apple, maple & almond gluten-free and feta ...................................... Nov:74 Affogato ice cream cake with Frangelico mega-bun .................................Apr:106 Iceberg, peach, asparagus & prawn A‘ice magic’ ......................................Nov:58 Apple hazelnut cake with caramel salad with freekeh ....................Dec:117 Agedashi tofu, black pepper broth ...Jun:53 custard .......................................May:96 Marinated mozzarella, asparagus aioli see sauces, dips and condiments Banbury apple pie ........................ Jun:102 and hazelnuts ..............................Oct:19 Aish baladi (Egyptian flatbread) ....... Sep:65 Beetroot-cured salmon blinis, apple- Pea and mint fritters with feta and ajvar see sauces, dips and condiments pickled celery ............................Dec:90 asparagus ................................... Oct:91 almonds Caramel & apple hot toddy with Atayef with ashta (Lebanese pancakes Almond, maple & cranberry chewy cinnamon ...................................May:48 with cream) ...................................Sep:124 granola bar .............................. Aug:136 Chicken, celeriac & witlof Waldorf Aussie mince pies .............................. Dec:70 Apple, maple & almond gluten-free salad with candied walnuts ......Feb:103 Aussie spanakopita ............................Apr:42 mega-bun .................................Apr:106 -
Greek Recipes
Table of Contents Amigdalota (Greek Almond Macaroons) .......................................................................................................3 Apple Baklava ...................................................................................................................................................4 Artichoke−Parmesan Phyllo Bites ...................................................................................................................5 Athenian Salad (Salata Athenas) .....................................................................................................................6 Athenian Stuffed Peppers .................................................................................................................................7 Baked Macaroni with Beef and Cheese (Pasticcio) ........................................................................................8 Baklava ...............................................................................................................................................................9 Beef and Onion Stew (Stifado) .......................................................................................................................10 Beef with Thyme and Oregano Butter ..........................................................................................................11 Braised Chicken in Aromatic Tomato Sauce (Pastitsatha) .........................................................................12 Chandler Greek Festival Spanakopita ..........................................................................................................13 -
Hush Hush Menu Final 5-14-2020 (PART ONE)
SIGNATURE ENTREES V= Vegetarian | GF = Gluten Free | H = Halal Meat WE DO All Signature dishes are served on a bed of DESSERTS Mixed Grill Basmati rice and includes a house salad. Kanafeh 51 $6.95 CATERING Plate Oven baked warm dessert of shredded filo dough baked over a layer of white cheese. Topped with pistachio nuts and rosewater syrup. Grilled Shrimp Kabob (GF) 47 $21.95 Baklava 52 $4.95 KIDS MENU Jumbo shrimp, marinated in lemon & garlic, seasoned in Mediterranean Traditional dessert, flaky and crisp, made of layers & layers of filo dough and chopped pistachio nuts, and steeped with rose water spices and charbroiled for extra flavor. Chicken Shawarma 55 $6.50 syrup. Gyro Plate 56 $6.50 Veggie Shish Kabob (Vegan, GF) 49 $15.95 57 $6.50 Seasonal fresh vegetables, slowly marinated for maximum flavor and Falafel plate cooked to perfection. Cheese Manakish 58 $5.50 Mixed Grill Kabob Plate (GF, H) 50 $29.95 Za'ater Manakish 59 $5.50 Combination kabob plate - chicken, lamb, and kafta! 55 BEVERAGES EXTRA SKEWER OF SIDES Fountain Drinks $2.95 Hot Tea $2.95 Vimto-A sparkling middle eastern fruit drink $2.95 Mint Lemonade Rose Water $2.95 Basmati Rice $3.95 Chicken $9.95 Lassi Sweet Mango Yogurt drink $2.95 Salted yogurt drink $2.95 Basket of Fries $3.50 Kafta $7.95 Turkish Coffee $2.95 Strawberry Lemonade Rose Water $2.95 Spicy Garlic Fries $3.95 Lamb $12.95 Comes with feta cheese and spicy garlic sauce. Regular Coffee $2.95 Juice(Mango, Apple, Orange) $2.95 Pita Bread $1.00 Shrimp $13.95 Tzatziki sauce $4.95 Hot Chocolate $2.95 Coke Bottle $2.95 @CAFEHUSHHUSH V= Vegetarian | GF = Gluten Free |H = Halal Meat SOUP & SALAD Add Gyro or Chicken for $2.95 WELCOME TO HUSH HUSH CAFE Spinach Pie Lentil Soup (Vegan, GF) 118 $6.00 A tasty soup, made of red lentils, shredded carrot, seasoned with onions APPETIZERS and garlic. -
Greek Islands Omaha
Greek Islands RESTAURANT FAMILY OWNED – ESTABLISHED 1983 ALL OF OUR APPETIZERS AND GREEK SPECIALTIES ARE HOMEMADE! 3821 CENTER STREET (402) 346 - 1528 OMAHA, NE 68105-2450 FAX (402) 345 - 7428 Appetizers TOUR OF GREECE FALAFEL - 4 PIECES Platter filled with Greek favorites: Dr. Z’s Falafels served with assorted Tropita, Spanakopita, Keftedes, Gyro Meat vegetables and sides of mint Feta and and Feta 2 for 10.50 or 4 for 15.50 tahini 10.50 FLAMING SAGANAKI - OPA! CRETA FETA Imported Greek cheese cooked golden Feta cheese, fresh tomatoes with olive brown - Served tableside 9.00 oil and oregano baked to a golden brown! Served with fresh pita 8.50 FETA STICKS Lightly breaded, fried Feta cheese, GREEK STYLE WINGS served with our homemade Tomato Basil The flavor of Chicken Riganato as an or Raspberry sauce 10.00 appetizer with lemon, olive oil and oregano 10.99 SPANADIP Spinach, artichoke, Feta and cream KEFTEDES cheese baked to a golden brown! Served Homemade Greek-style meatballs scented with fresh pita 10.50 with mint, dill and other seasonings. Served with Tzatziki sauce 10.25 KALAMARI A Greek Islands favorite - Pan-fried TIROPITA squid with a taste of lemon and oregano A greek savory cheese pie. Crisp, flaky 10.99 phyllo wrapped around a blend of cheeses, eggs and seasonings 4.75 OCTOPOTHI Grilled octopus served with fresh SPANAKOPITA tomatoes and green olives in a lemon Crispy buttered phyllo, filled with vinaigrette 13.99 herb seasoned spinach, Feta and other blended cheeses 4.50 SIKOTAKIA Chicken livers baked in the Greek FRIED ZUCCHINI W/ SKORDALIA tradition 9.75 Fresh garlic blended with potatoes, olive oil and seasonings. -
2013 in Review
16 Editor’s Note 34 A&E 24 Calendar Reynolds Rap: Michael Snyder: December Events: Our special Be a holiday angel 3 Christmas celluloid 22 holiday calendar features concerts and benefits and more, with every- Food & Wine Travel thing from Paula Poundstone to Fab Five: Classic Weekend Traveler: reindeer and many ways to ring Dungeness crab A winter getaway in in the New Year at the end of dishes 16 Squaw Valley 34 the month. 24 WWW.MARINATIMES.COM CELEBratinG OUR 29TH YEAR VOLUME 29 ISSUE 12 DECEMBER 2013 2013 in review Boating billionaires, grumbling grassroots, and a crime-fighting tyke by john zipperer itself known on commercial and already when January 2013 rolled residential fronts. Residents of around, but much of the first half hen 2012 was one of the richest cities on the of the year was taken up by com- coming to a face of the planet started com- plaints about how it had under- close, you might plaining about costs of all kinds. performed, scandals and on-bay not have been And just when we were ready tragedy, and just who would end Wable to predict what was going to slap our heads in disgust, a up footing the bill for the leftover to happen in 2013. But you 5-year-old reminded us how to costs. When the finals finally got would have been safe if you make magic. underway at the end of sum- expected the new year’s events In short, it was a year that mer, even some locals who would to unravel according to San highlighted all that is stereo- rather move to Kansas than root Francisco Code. -
Why Humans Like Junk Food
Why Humans Like Junk Food The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe! Steven A. Witherly, PhD iUniverse Inc. Publishing Lincoln, NE 68512 Copyright ISBN Disclaimer: The information, ideas, and suggestions in this book are not intended as a substitute for professional medical advice. Before following any suggestions contained in this book, you should consult your personal physician. Neither the author nor the publisher shall be liable or responsible for any loss or damage allegedly arising as a consequence of your use or application of any information or suggestions in this book. Excerpted from The French Laundry Copyright © 1999 by Thomas Keller And Bouchon Copyright © 2004 by Thomas Keller Used by Permission of Artisan, a division of Workman Publishing Co., New York All Rights Reserved Excerpted from Les Halles Cookbook Copyright © 2004 by Anthony Bourdain And The Nasty Bits Copyright © 2006 Reprinted by permission of Bloomsbury USA Scripture taken from the NEW AMERICAN STANDARD BIBLE Copyright © 1977 by The Lockman Foundation. Used by permission Contents Acknowledgments Fundamental Principles of Food Perception and Pleasure Chapter 1: Food Pleasure Theories and Principles The Stomach: the Second “Taste” System Glossary of Terms Used Why We Like Our Favorite Foods Chapter 2: Why We Like Corn Tortilla Chips Chapter 3: Why We Like Sandwich Cookies Chapter 4: Why We Like Vanilla Ice Cream Chapter 5: Why We Like Butter Chapter 6: Why We Like -
PRIVATE DINING Informational Packet
PRIVATE DINING Informational Packet 3085 Piedmont Road NE Atlanta, GA 30305 | Phone: 404.262.0702 Nicholas Sousounis [email protected] PRIVATE PARTIES Dear Guest, Thank you for choosing to have your private event here at Kyma. We pride ourselves in the ability to offer a space fit for all party needs. Our Clubroom is located beyond the marble Greek fish display through the white sheer curtains that enclose the room. With original Paul Chelko paintings, blue carpet and mood lighting, every private event transports you to a night in the Greek Isles. Our open air patio allows guests to enjoy a casual and relaxed atmosphere reminiscent of a Greek veranda overlooking the Mediterranean. There is no minimum guest requirement for either Private Dining space. Both areas can be configured to comfortably accommodate groups of many sizes. Our Club Room can accommodate up to 36 guests for a sit down dinner and the patio can accommodate up to 65 guests for cocktails and hors d’oeuvres. We look forward to helping you make memories for your special Private Parties Private event. Nicholas Sousounis General Manager [email protected] 3085 PIEDMONT RD. ATLANTA, GA 30305 | P: 404.262.0702 | CONTACT: NICHOLAS SOUSOUNIS 2 PRIVATE PARTIES General Banquet Information GUARANTEE A final guarantee of the number of guests is due two (2) business days prior to the event. Otherwise, you will be charged for the number of guests originally stated on your Private Dining Agreement. FOOD AND BEVERAGE MINIMUM There are food and beverage minimums, which vary depending upon the size of the room. -
Nutritional Lunch & Breakfast
BREAKFAST & LUNCH NUTRITIONAL INFORMATION Our food is freshly prepared in a small, busy kitchen, so we can't guarantee our food or drink is allergen-free. Please take care and speak to our team about our ingredients before you order your food and drinks. Please remember to check our full allergen guide regularly as recipes do change from time to time – the last thing we want is for anyone being caught out by a new take on an old favourite. If you have any further queries please don't hesitate to send us an email [email protected] or speak to a member of our team. BASE SERVING SIZE NUTRITIONAL INFO PER 100G PER SERVING % (RI) TAGS ALLERGENS Calories (kcal) 19 6 0 Low in Fat ✔️ Fat (g) 0.6 0.2 0 Free From Saturates ✔️ Of which saturates (g) 0.1 0 0 Free From Sugar ✔️ Carbohydrates (g) 0.2 0.1 0 Low in Calories ✔️ 30g N/A Of which sugars (g) 0 0 0 Vegetarian ✔️ BABY SPINACH Fibre (g) 1 0.3 GF ✔️ Protein (g) 2.6 0.8 2 DF ✔️ Salt (g) 0.07 0.02 0 Vegan ✔️ Calories (kcal) 189 177 9 Low in Fat ✔️ Fat (g) 9.2 8.6 12 Low in Saturates ✔️ Of which saturates (g) 4.1 3.9 20 Low in Sugar ✔️ Carbohydrates (g) 19 17.8 7 Vegetarian ✔️ Cereals Containing Gluten (Durum 80g Wheat) Of which sugars (g) 2.9 2.7 3 DF ✔️ FIELD GRAINS Fibre (g) 2.6 2.4 Vegan ✔️ Protein (g) 6.2 5.9 12 Salt (g) 1 0.97 16 Calories (kcal) 192 231 12 Low in Saturates ✔️ Fat (g) 8.2 9.9 14 Low in Sugar ✔️ Of which saturates (g) 1.2 1.5 8 Vegetarian ✔️ Carbohydrates (g) 25.4 30.6 12 GF ✔️ 120g N/A Of which sugars (g) 0.1 0.1 0 DF ✔️ BROWN RICE Fibre (g) 1.4 1.7 Vegan ✔️ Protein (g) 3.4 4.1 8 Salt (g) 0.5 0.6 10 Calories (kcal) 175 217 11 Low in Fat ✔️ Fat (g) 6.3 7.8 11 Low in Saturates ✔️ Of which saturates (g) 0.8 1 5 Low in Sugar ✔️ Carbohydrates (g) 23.2 28.6 11 Vegetarian ✔️ Cereals Containing Gluten (Durum 125g Wheat) Of which sugars (g) 1.6 2 2 DF ✔️ FARMER'S GRAINS BASE Nutritional Information | Issued 29/05/201908:45 farmerj.com BREAKFAST & LUNCH NUTRITIONAL INFORMATION Our food is freshly prepared in a small, busy kitchen, so we can't guarantee our food or drink is allergen-free.