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					   Grazie Times
    QUALITY FOOD & SERVICE          GUARANTEED!

Issue No.1        Edition Winter 2010                                            Monthly issue                                                       Since 2002




NOW at GRAZIE
Delicious Homemade                                                                                                                           Beef Carpaccio
                                                                                                                                                      Origin
                                                                                                                                                     Page.2




PASTA & PIZZA
Italian cuisine has evolved                                                                             Meals are seen as a time to
                                                                                                        spend with family and friends
through centuries of social and
political changes, with roots as                                                                        instead of immediate                           Pasta
far back as the 4th century BCE.                                                                        sustenance; thus, daily meals
Significant changes occurred                                                                            can be longer than in other                  Page.4
with the discovery of the New                                                                           cultures. During holidays, family
World with the introduction of                                                                          feasts can last for hours.
items such as potatoes,                                                                                 Today, the traditional Italian
tomatoes, bell peppers and                                                                              menu is kept mainly for special
maize, now central to the cuisine                                                                       events (such as weddings)
but not introduced in quantity                                                                          while an everyday menu
until the 18th century.[1]                                                                              includes only the first and
Ingredients and dishes vary by                                                                          second course, the side dish
region. Many dishes that were                                                                           and coffee. A notable aspect
once regional, however, have                                                                            of Italian meals is that the primo
proliferated with variations                                                                            or first course, is usually a more
across the country. Cheese and                                                                          filling dish such as risotto or
wine are a major part of the                                                                            pasta. Modern Italian cuisine
cuisine, with many variations.                                                                          also includes single courses (all-     Pizza & Pasta
Coffee, specifically espresso,                                                                          in-one courses), providing            DELIVERY NOW
has become important in Italian                                                                         carbohydrates and proteins at
cuisine.                                                                                                the same time (e.g. pasta and          at Local Bars
Traditionally, meals in Italy                                                                           legumes).                                   Page.12
usually contain 3 or 4 courses.




                       O PEN E VERY D AY


Grazie Ristorante Italiano
Giorgio along with his associate - Giancarlo -    continental charm, in a relaxed simple
originally from Venice, Italy, (with many years   environment, which can be accompanied by
experience as chef/patron of some of the          some of the finest world wide wines.
finest award winning restaurants in Italy and
England) - they will present to you some of       For an experience we are sure you will enjoy
Italy's finest cuisine, served with typical       time and time again.




                                                                        www.grazie-ristorante.com
                                                                       Tel:26 818 298 Fax: 26 936 393
Pg.2 STARTERS                                                                                      QUALITY FOOD & SERVICE                GUARANTEED!

          PER I BAMBINI                                                                                                       ANTIPASTI CALDI
          CHILDREN'S MENU                                                                                                     HOT STARTERS
     €                                                                                                                  €

 5.00     PORZIONCINA DI PASTA                                                                                         5.50   MINESTRONE DI VERDURE FRESCA
          Pasta of children's choice.                                                                                         Fresh Homemade vegetable soup.
          ÅðéëïãÞ ðÜóôáò ôùí                                                                                                  Óðéôßóéá ÷ïñôüóïõðá.
          ðáéäéþí.
                                                                                                                       5.50   ZUPPA DI POMODORO
 5.00     BASTONCINI DI PESCE                                                                                                 Fresh tomato soup.
          Fish fingers served with                                                                                            ÖñÝóêéá óïýðá íôïìÜôáò.
          French fries.
          ØáñïêñïêÝôåò ìå ðáôÜôåò                                                                                      5.50   ZUPPA DI POMODORO
          ôçãáíçôÝò.
                                                                                                                              E PEPERONCINO
                                                                                                                              Fresh tomato soup
 5.00     PEPITE DI POLLO                                                                                                     with fresh chillies (hot).
          Chicken Nuggets served                    According to a story of the genesis of this famous dish, it was           ÖñÝóêéá óïýðá íôïìÜôáò
          with French fries.                        born at the Savini Restaurant in Galleria Vittorio Emanuele in            ìå öñÝóêåò êáöôåñÝò ðéðåñéÝò.
          ÊñïêÝôåò áðü êïôüðïõëï                    Milan. A wealthy lady, who was a daily customer, was indeed
          ìå ðáôÜôåò ôçãáíçôÝò.                     told by her doctor to eat only raw meat. At the time, it was not   5.20   BRUSCHETTA CON POMODORI E
                                                    socially acceptable that a lady of her status would order "raw
 5.00     HAMBURGER                                 meat" at the most elegant restaurant in the city. It was the              FORMAGGIO
                                                                                                                              Hot crunchy bread topped with fresh
          Served with French fries.                 waiter who suggested her to use a different name for it.
                                                    Apparently a painting by Carpaccio was hanging on the wall                tomatoes, garlic butter and cheese.
          ×Üìðïõñãêåñ ìå ðáôÜôåò
                                                    at the Savini at the time, and the waiter suggested Carpaccio             Æåóôü øùìß ìå öñÝóêéá íôïìÜôá,
          ôçãáíçôÝò.
                                                    as the "code name" for the dish, so she would not be                      óêïñäïâïýôõñï êáé ôõñß.
                                                    embarrassed when ordering it.
 5.00     PIZZA MARGHERITA
          Fresh tomato sauce, basil
                                                                                                                       4.30   PANE E AGLIO
                                                                                                                              Garlic bread, with butter & parsly.
          and italian cheese.
          ÖñÝóêéá óÜëôóá íôïìÜôáò,
                                                               ANTIPASTI FREDDI                                               Øùìß ìå óêüñäï, âïýôõñï êáé ìáúíôáíü
          âáóéëéêü êáé éôáëéêü ôõñß.                           COLD STARTERS
                                                                                                                       7.20   CRESPELLE DI RICOTTA
                                                      €                                                                       Pancakes filled with ricotta cheese,
                                                                                                                              spinach, bechamel, fresh tomato sauce
                                                    8.40       SALMONE MARINATO                                               and topped with cheese.
                                                                                                                              ÊñÝðåò ìå ãÝìéóç áíáñÞ êáé óðáíÜêé,
                                                               Our house speciality!
                                                                                                                              êñÝìá ðåóáìÝë, öñÝóêéá óÜëôóá
                                                               Marinated thin slices of fresh salmon.
                                                                                                                              íôïìÜôáò êáé ôõñß.
                                                               Ç óðåóéáëéôÝ ìáò! ÌáñéíáñéóìÝíåò
                                                               ëåðôÝò öÝôåò óïëïìïý.
                                                                                                                       7.20   RISOTTO CON FUNGHI SALVAGGI
                                                    8.40       CARPACCIO                                                      Italian rice with wild mushrooms, onions,
                                                                                                                              parsley and white wine.
                                                               Thin slices of raw fillet steak marinated in
                                                                                                                              Éôáëéêü ñýæé ìå Üãñéá ìáíéôÜñéá,
                                                               olive oil and herbs.
                                                                                                                              êñåììýäéá, ìáúíôáíüò êáé ëåõêü êñáóß.
                                                               ËåðôÝò öÝôåò ùìïý öéëÝôïõ
                                                               ìáñéíáñéóìÝíï ìå ëÜäé åëéÜò êáé
                                                               ìðá÷áñéêÜ.                                              8.90   COZZE ALLA MARINARA
                                                                                                                              Large New Zealand mussels, cooked
                                                    8.40       INSALATA DI GAMBERONI                                          with a creamy sauce.
                                                                                                                              Ìýäéá ÍÝáò Æçëáíäßáò
                                                               Local fresh King prawns on a bed of salad,
         INSALATE                                              topped with our own cocktail sauce.
                                                                                                                              ìå êñåììþäçò óÜëôóá.
                                                               ÌåãÜëåò ãáñßäåò ðÜíù óå óáëÜôá ìå
         SALADS                                                äéêÞ ìáò óÜëôóá êïêôÝéë.                                7.20   FUNGHI ALLA GRATELLA
                                                                                                                              Mushrooms filled with garlic butter and
 €                                                  7.20       PATE’ DELLA CASA                                               parsley covered with bread crumbs,
                                                                                                                              deep fried and topped with cheese.
                                                               Homemade chicken liver pate laced with
                                                                                                                              Served with garlic cheese mayonnaise.
5.20     INSALATA VERDE                                        grappa, served with crispy toast.
                                                                                                                              ÃåìéóôÜ ìáíéôÜñéá ôçãáíçôÜ ìå âïýôõñï
         Variety of greens.                                    Óðéôßóéï ðáôÝ áðü óõêùôÜêé êüôáò ìå
                                                                                                                              áðü óêüñäï êáé ìáúíôáíü, ãáñíéñéóìÝíá
         ÐñÜóéíç óáëÜôá.                                       êñÜððá, óåñâßñåôáé ìå öñõãáíéÜ.
                                                                                                                              ìå ôõñß êáé êáëõìÝíá ìå øß÷á.
                                                                                                                              Óåñâßñåôáé ìå ìáãéïíÝæá.
6.00     INSALATA CON                               7.20       TRICOLORE
         PARMEGGIANO                                           Slices of avocado, tomato and fresh                     9.60   CALAMARI AI FERRI CON
         Fresh rocket, sun dried                               bufala mozzarella cheese with oregano
                                                               and olive oil.                                                 PEPERONCINI
         tomatoes, and parmiggiano.                                                                                           Squid with chillies, lemon, olive oil and
         ÓáëÜôá ìå ñüêêá, ëéáóôÝò                              ÖÝôåò áðü áâïêÜíôï, íôïìÜôá, ñßãáíç,
                                                               öñÝóêá ìïôóáñÝëëá âïõâáëéïý êáé                                rocket.Cooked in an open oven.
         íôïìÜôåò êáé ôõñß                                                                                                    ÊáëáìÜñé ìå ôóßëé, ëåìüíé, åëáéüëáäï,
         ðáñìåæÜíá.                                            ìáýñï ëÜäé åëéÜò.
                                                                                                                              ñüêá. ÌáãåéñåìÝíï óå áíïéêôü öïýñíï.
5.20     INSALATA DI                                8.40       PROSCIUTTO CON MELONE
                                                               Juicy melon topped with thinly sliced                   9.60   GAMBERONI FARFALLE
         POMODORO E CIPOLLE                                                                                                   Fresh local crispy pan fried butterfly king
                                                               parma ham.
         Tomatoes, onions and olive                                                                                           prawns cooked in white wine and butter
                                                               ËåðôÝò öÝôåò ðñïóéïýôï ìå ðåðüíé.
         salad.                                                                                                               sauce.
         ÓáëÜôá ìå íôïìÜôåò,                                                                                                  ÖñÝóêåò ôçãáíçôÝò ãáñßäåò ãßãáò ìå
         êñåììýäéá êáé åëéÝò.                       7.20       INSALATA AL FORMAGGIO
                                                                                                                              ëåõêü êñáóß êáé âïýôõñï.
                                                               DI CAPRA
8.40     INSALATA GRAZIE                                       Baked Italian goat's cheese on tomato,
         Fresh bufala mozzarella,                              served with rocket.
         sliced parma ham,                                     Éôáëéêü êáôóéêßóéï ôõñß ìå íôïìÜôá êáé ñüêá.
         greens and fresh tomato.
         ÐñÜóéíç óáëÜôá ìå öñÝóêéá                  2.50       OSTRICHE
         ìïôóáñÝëëá âïõâáëéïý,                   PER PIECE     Oysters - Óôñåιδια
         ðñïóéïýôï êáé íôïìÜôá.

                                        Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                            Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
QUALITY FOOD & SERVICE                GUARANTEED!                                                                                                   RISOTTO Pg.3


                    RISOTTO                                                                                                                 PASTA
                                RICE
                                                 €                                                       €
                                                                                                                                                                 €

           RISOTTO VEGETARIANO                10.00         RISOTTO CON FILETTI DI MANZO                14.60
                                                               Italian rice with beef fillet, rocket,                                 SPAGHETTI AGLIO,         10.00
Variety of vegetables with italian rice,                                       mushrooms, onions,                                  OLIO E PEPERONCINO
    onions, basil, white wine and fresh                     white wine and fresh tomato sauce.                                      Spaghetti with chillies,
                         tomato sauce.                     Éôáëéêü ñýæé ìå öéëÝôï âïäéíü, ñüêêá,                              garlic, parsley and olive oil.
 Éôáëéêü ñýæé ìå ëá÷áíéêÜ, êñåììýäéá,                                        ìáíéôÜñéá, êñåììýäé,                              ÓðáããÝôé ìå ôóßëé, óêüñäï,
    âáóéëéêü ëåõêü êñáóß êáé öñÝóêéá                           ëåõêü êñáóß êáé öñÝóêéá óÜëôóá                            ìáúíôáíüò êáé ìáýñï ëÜäé åëéÜò.
                      óÜëôóá íôïìÜôáò                                                     íôïìÜôáò.
                                                                                                                             SPAGHETTI NAPOLETANA              10.00
                   RISOTTO DI MARE            14.60                    RISOTTO ALLA ZINGARA             12.20          Spaghetti with fresh tomato sauce,
     Italian rice with fresh king prawns,                   Italian rice with chicken fillet pieces,                 fresh cherry tomatos and fresh basil.
large New Zealand mussels, calamari,                          tomato, onions, garlic, white wine                             ÓðáããÝôé ìå öñÝóêéá óÜëôóá
       fresh salmon, onions, white wine,                                          and tarragon.                          íôïìÜôáò, öñÝóêá íôïìáôßíéá êáé
    taragon and fresh tomato sauce.                             Éôáëéêü ñýæé ìå êïììÜôéá öéëÝôï                                          öñÝóêï âáóéëéêü.
    Éôáëéêü ñýæé ìå öñÝóêåò ìåãÜëåò                            êïôüðïõëï, íôïìÜôá, êñåììýäéá,
       ãáñßäåò, óïëïìü, ìåãÜëá ìýäéá                         óêüñäï ëåõêü êñáóß êáé ôÜñáãêïí.                           SPAGHETTI ALLA BOLOGNESE               11.20
             ÍÝáò Æçëáíäßáò, êáëáìÜñé,                                                                                        Spaghetti with meat sauce.
 êñåììýäéá, ëåõêü êñáóß ôÜñáêïí êáé                                                                                             ÓðáããÝôé ìå óÜëôóá êéìÜ.
             öñÝóêéá óÜëôóá íôïìÜôáò.
                                                                                                                           PENNE ALLA CARBONARA                11.20
                  RISOTTO DI POLLO            12.20                                                                            Pasta quills with pancetta,
 Italian rice with chicken, mushrooms,                                                                                       eggs, cream and cinnamon.
             onions, white wine, parsley                                                                                           Æõìáñéêü ìå ðáíóÝôôá,
                       and fresh cream.                                                                                        áõãÜ, êñÝìá êáé êáíÝëëá.
             Éôáëéêü ñýæé ìå êïôüðïõëï,
ìáíéôáñÜêéá, êñåììýäéá, ëåõêü êñáóß,
                                                                                                                                    LASAGNE AL FORNO           11.20
           ìáúντανό êáé öñÝóêéá êñÝìá.
                                                                                                                     Layers of pasta with Bolognese and
                                                                                                                           bechamel, topped with fresh
                                                                                                                             tomato sauce and cheese.
                                                                                                                       Óôñþóç áðü æõìáñéêÜ ìå óÜëôóá
                                                                                                                                   ìðïëïíÝæ, ìðåóáìÝë,
                                                                                                                      öñÝóêéá óÜëôóá íôïìÜôáò êáé ôõñß.

                                                                                                                             LASAGNE VEGETARIANA               10.00
                                                                                                                     Layers of pasta with vegetables and
                                                                                                                            bechamel, topped with fresh
                                                                                                                              tomato sauce and cheese.
                                                                                                                      Óôñþóç áðü æõìáñéêÜ ìå ëá÷áíéêÜ,
                                                                                                                             ìðåóáìÝë, öñÝóêéá óÜëôóá
                                                                                                                                        íôïìÜôáò êáé ôõñß.

                                                                                                                                   CRESPELLE DI RICOTTA        11.20
                                                                                                                      Pancakes filled with ricotta cheese
                                                                                                                               and spinach, bechamel,
                                                                                                                                      fresh tomato sauce
                                                                                                                              and topped with cheese.
                                                                                                                          ÊñÝðåò ìå ãÝìéóç áíáñÞ êáé
                                                                                                                                     óðáíÜêé, ìðåóáìÝë,
                                                                                                                      öñÝóêéá óÜëôóá íôïìÜôáò êáé ôõñß.

                                                                                                                                     LINGUINE AL PESTO         11.20
                                                                                                                       Thin pasta noodles with basil, olive
                                                                                                                        oil, variety of cheese, garlic, pine
                                                                                                                                           nuts, white wine
                                                                                                                                   and a touch of cream.
                                                                                                                          Ëåðôü æõìáñéêü ìå óÜëôóá áðü
                                                                                                                             öñÝóêï âáóéëéêü, åëáéüëáäï,
                                                                                                                            óêüñäï, ðïéêéëßá ôõñéþí, îçñïß
                                                                                                                                   êáñðïß, ëåõêü êñáóß êáé
                                                                                                                                 ìå áðáëÞ ãåýóç êñÝìáò.

                                                                                                                             PENNE ALLA PUTANESCA              11.20
Risotto is a traditional Italian rice dish.                                                                                Pasta quills with olives, capers,
                                                                                                                                 anchovies, chillies,garlic
It is one of the most common ways of cooking rice in Italy.                                                                      and fresh tomato sauce.
                                                                                                                              Æõìáñéêü ìå åëéÝò, êÜðáñç,
                                                                                                                                áíôæïýãéåò, ôóßëé, óêüñäï
Its origins are in North Italy, specifically Eastern Piedmont, Western                                                     êáé öñÝóêéá óÜëôóá íôïìÜôáò.
Lombardy, and the Veneto, where rice paddies are abundant. To be
correctly described as a risotto dish, it needs to be made following the
established process described below; otherwise the dish is a rice dish. The
main feature of a risotto dish is the maintenance of starch at the end of
cooking that binds the grains together as a cream.


                                            Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                                Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
Pg.4 PASTA                                                                                     QUALITY FOOD & SERVICE                   GUARANTEED!

         SPECIAL PASTA
  €                                                           €

12.20   LINGUINE AL SALMONE                                19.00     FETTUCCINE ALLA GIORGIO
        Thin pasta noodles                                           Black fettuccini, with fresh local king
        with fresh salmon, parsley,                                  prawns, large New Zealand mussels,
        white wine and cream.                                        fresh salmon, mushrooms, onions, white
        Ëåðôü æõìáñéêü ìå                                            wine and fresh cream.
        öñÝóêï óïëïìü, ìáúíôáíü,                                     Ìáýñï öåôïõôóßíé, ìå öñÝóêéá ôïðéêÞ
        ëåõêü êñáóß êáé êñÝìá                                        ãáñßäá, ìåãÜëá ìýäéá ÍÝáò
                                                                     Æçëáíäßáò, öñÝóêïò óïëïìüò,
12.20   LINGUINE CON COZZE AL                                        ìáíéôÜñéá, êñåììýäéá, Üóðñï êñáóß
        SUGO ROSSO                                                   êáé öñÝóêéá êñÝìá
        Thin pasta noodles with mussles,
        garlic, parsley, fresh chillies, basil,                      Recommended Wine: Pinot Grigio
        fresh tomato sauce and white wine.                           (See the wine list in the page Italian
        Ëåðôü æõìáñéêü ìå ìýäéá, óêüñäï,                             white)
        ìáúíôáíü, öñÝóêï ôóßëé, âáóéëéêü,
        öñÝóêéá óÜëôóá íôïìÜôáò                                                                                            TAGLIATELLE ALL’ ARAGOSTA
        êáé ëåõêü êñáóß.                                   19.00     TAGLIATELLE ALLA GIANCARLO                            Pasta noodles with fresh lobster,
                                                                     Pasta noodles with fresh local king                   fresh local prawns, onions, mushrooms,
14.60   RIGATONI ALLA PESCATORA                                      prawns, onions, dill, mushrooms,                      broccoli, white wine and fresh tomato
        Pasta tubes with fresh local king                            white wine, fresh cream and a hint                    sauce.
        prawns, large New Zealand                                    of curry spicy but not hot!                           ÔáëéáôÝëåò ìå áóôáêü, öñÝóêåò
        mussels, fresh salmon, calamari,                             ÔáëéáôÝëëåò ìå öñÝóêåò ìåãÜëåò                        ãáñßäåò, êñåììýäé, ìáíéôÜñéá, ìðñüêïëï,
        garlic and fresh tomato sauce.                               ãáñßäåò, êñåììýäéá, Üíçèïò,                           ëåõêü êñáóß êáé öñÝóêéá óÜëôóá
        Æõìáñéêü ìå öñÝóêåò ìåãÜëåò                                  ìáíéôáñÜêéá, ëåõêü êñáóß, êñÝìá êáé                   íôïìÜôáò
        ãáñßäåò, ìåãÜëá ìýäéá ÍÝáò                                   áðáëÞ ãåýóç áðü êÜñõ,
        Æçëáíäßáò, öñÝóêï óïëïìü,                                    ðéêÜíôéêï áëëÜ ü÷é êáõôü!                             PRICE ACCORDING TO SIZE
        êáëáìÜñé, óêüñäï êáé öñÝóêéá
        óÜëôóá íôïìÜôáò.

12.20   RIGATONI ALLA ZINGARA
        Pasta tubes with chicken fillet
        pieces, tomato, onions, garlic,
        white wine and tarragon.
        Æõìáñéêü ìå öéëåôÜêéá êïôüðïõëïõ,
        íôïìÜôá, êñåììýäéá, óêüñäï,
        ëåõêü êñáóß êáé ôÜñáãêïí.

12.20   RIGATONI ALLA BOTTICELLI
        Pasta tubes with chicken pieces,
        onions, parsley and cream.
        Æõìáñéêü ìå êïììáôÜêéá áðü
        êïôüðïõëï, êñåììýäé,
        ìáúíôáíü êáé êñÝìá.

14.60   PENNE ALLA MICHELANGELO
        Pasta quills with strips of fillet steak,
        mushrooms, garlic, basil and                       Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and
        fresh tomato sauce.
                                                           water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in
        Æõìáñéêü ìå öÝôåò áðü öéëÝôï,
        ìáíéôáñÜêéá, óêüñäï, âáóéëéêüò                     various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and
        êáé öñÝóêéá óÜëôóá íôïìÜôáò.                       tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It
                                                           is usually served with sauce.
14.60   JULIO CESAR’S
        Pasta quills with strips of fillet steak,
        rocket,chillies, garlic and                       The name linguine means "little tongues" in Italian, where it is a plural of the
        fresh tomato sauce.
        Æõìáñéêü ìå öÝôåò áðü öéëÝôï,                     feminine linguina. A thinner version of linguine is called linguettine.
        ñüêá, ôóßëé, óêüñäï êáé
        öñÝóêéá óÜëôóá íôïìÜôáò.

                                                          Penne makes an excellent and
                                                          versatile pasta for many applications
                                                          because of its very practical design.
                                                          The hollow center allows it to hold
                                                          sauce, while the angular ends act as
                                                          scoops. Penne rigate's ridges allow it
                                                          to hold still more sauce, as well as
                                                          offering an alternative textural option
                                                          for certain dishes; penne lisce offers
                                                          a refined sensation to the palate.




                                        Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                            Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
QUALITY FOOD & SERVICE   GUARANTEED!                                                                                                   PIZZA          Pg.5




                                                                               TRADITIONAL
                                                                               HOMEMADE
                                                                               STONE OVEN PIZZA                                                        €

                                                                                                                              MARGHERITA              7.00
                                                                                                Fresh tomato sauce, basil & Italian Cheese
                                                                                           Φρέσκα σάλτσα ντοµάτας, βασιλικό & ιταλικό τυρί


                                                                                                                               POVERALLA              7.00
                                                                                                       Fresh tomato sauce, garlic, oregano,
                                                                                                                  olive oil & Italian Cheese
                                                                                                  Φρέσκα σάλτσα ντοµάτας, σκόρδο, ρίγανη,
                                                                                                                   ελαιόλαδο & ιταλικό τυρί


                                                                                                                  QUATRO FORMAGGIO                   10.50
                                                                                              Fresh tomato sauce with four Italian cheeses
                                                                                          Φρέσκα σάλτσα ντοµάτας µε τέσσερα ιταλικά τυριά


                                                                                                                                                     11.50
Pizza is a world-popular dish of Italian origin,                                                                            CAMPAGNOLA
                                                                                                    Fresh tomato sauce, chicken fillet strips,
made with an oven-baked, flat, generally                                                                  green & red peppers, mushrooms,
                                                                                           sundried tomatoes, onions, basil & Italian Cheese
round bread that is often covered with                                                     Φρέσκα σάλτσα ντοµάτας, κοµµατάκια κοτόπουλο
                                                                                                   πράσινες & κόκκινες πιπεριές, µανιτάρια,
tomatoes or a tomato-based sauce and                                                    λιαστές ντοµάτες, κρεµµύδια, βασιλικό & ιταλικό τυρί

cheese. Other toppings are added according                                                                                 JULIO CESAR'S             12.50
to region, culture, or personal preference.                                       Fresh tomato sauce, fillet steak strips, fresh chillies, garlic,
                                                                                    Italian Cheese, topped with rocket & shaved parmigiano
Originating in Neapolitan cuisine, the dish has                                           Φρέσκα σάλτσα ντοµάτας, κοµµατάκια από φιλέτο,
                                                                                                          φρέσκo τσίλι, σκόρδο, ιταλικό τυρί,
become popular in many different parts of the                                                           ρόκα & ξύσµατα τυριού παρµεζάναs

world. A shop or restaurant that primarily makes
                                                                                                                                                     10.50
and sells pizzas is called a "pizzeria". The phrases                                                                                HAWAIAN
                                                                                      Fresh tomato sauce, ham, pineapple & Italian cheese
"pizza parlor", "pizza place" and "pizza shop" are                                  Φρέσκα σάλτσα ντοµάτας, ζαµπόν, ανανάς & ιταλικό τυρί

used in the United States. The term pizza pie is
                                                                                                                               PESCATORA             12.50
dialectal, and pie is used for simplicity in some                                                 Fresh tomato sauce, fresh local prawns,

contexts, such as among pizzeria staff.
                                                                                             mussels, tarragon, calamari & Italian Cheese
                                                                                        Φρέσκα σάλτσα ντοµάτας, φρέσκες τοπικές γαρίδες,
                                                                                                 µύδια, τάραγκον, καλαµάρι & ιταλικό τυρί




PIZZA                                            PIZZA                                                                   GRAZIE SPECIAL              12.50
                                                                                      Fresh tomato sauce, olive oil, basil, topped with buffalo
                                                                                       mozzarella, fresh cherry tomatoes, rocket & prosciutto


                                                 PIZZA
                                                                                          Φρέσκα σάλτσα ντοµάτας, ελαιόλαδο, βασιλικό, µε
                                                                                                επικάλυψη από βουβαλίσιο τυρί µοτσαρέλα,
                                                                                                       φρέσκα ντοµατίνια, ρόκα & προσιούτο




PIZZAP I Z Z A                                                                                                                      ROMANA
                                                                                                   Fresh tomato sauce, anchovies, capers,
                                                                                                 black olives, fresh chilies & Italian Cheese
                                                                                                     Φρέσκα σάλτσα ντοµάτας, αντæούγιες,
                                                                                                                                                     10.50


                                                                                           κάπαρη, µαύρες ελιές, φρέσκο τσίλι & ιταλικό τυρί


                                                                                                                           NEW YORK HOT              10.50
                                                                                                             Fresh tomato sauce, pepperoni,
                                                                                                             green peppers & Italian Cheese




                PIZZA
                                                                                                         Φρέσκα σάλτσα ντοµάτας, πεπερόνι,


PIZZA
                                                                                                               πράσινο πιπέρι & ιταλικό τυρί


                                                                                                                                BOTTICELLI           11.50


PIZZA
                                                                                                          Fresh mushroom & cream sauce,
                                                                                                                chicken fillet strips & pesto
                                                                                               Κοµµατάκια κοτόπουλου µε φρέσκα µανιτάρια
                                                                                                                   σε σώς κρέµας& πέστο



                         Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                             Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
Pg.6 CARNE                                                                                QUALITY FOOD & SERVICE            GUARANTEED!

         CARNE
         MEAT

  €

14.60   MEDAGLIONI SICILIANA
        Escalope of pork cooked with orange and
        pineapple sauce, served with mashed
        potatoes and caramelized red cabbage.
        ×ïéñéíü ìå óÜëôóá áðü ðïñôïêÜëé êáé áíáíÜ.
        Óåñâßñåôáé ìå ðïõñÝ ðáôÜôáò êáé
        êáñáìåëùìÝíï êüêêéíï êñáìðß.



14.60   MAIALE DI CANALETTO
        Local fresh - ÖñÝóêï Êõðñéáêü
        Fresh fillet of pork in a creamy mustard sauce
        with rosemary. Served with a selection of
        vegetables and potatoes.
        ×ïéñéíü öñÝóêï öéëÝôï (øáñïíÝöñé)
        ìå óÜëôóá ìïõóôÜñäáò êñÝìáò êáé ëáóìáñß.
        Óåñâßñåôáé ìå äéÜöïñá ëá÷áíéêÜ êáé ðáôÜôåò.



22.00   SCALOPPINE MILLANESSE
        Breaded Veal served                                         DEGREE OF COOKING
        with spaghetti napolitana.
        Ìïó÷Üñé ìå øß÷á.                                            The amount of time a steak is cooked is a personal
        Óåñâßñåôáé ìå óðáããÝôé íáðïëéôÜíá.                          preference; shorter steak cooking times retain more juice,
                                                                    whereas longer steak cooking times result in drier, tougher
                                                                    meat but reduce concerns about disease. A vocabulary has
13.40   POLLO CON PANNA                                             evolved to describe the degree to which a steak is cooked.
        Local fresh - ÖñÝóêï Êõðñéáêü                               The following terms are in order from least cooked to most
        Fresh chicken fillet with onions, mushrooms,
        white wine and fresh cream. Served with a
                                                                    cooked:
        selection of vegetables and potatoes.
        ÖéëÝôï êïôüðïõëï ìå êñåììýäéá, ìáíéôÜñéá,                   Raw - Uncooked. Used in dishes like steak tartare, Carpaccio,
        ëåõêü êñáóß êáé öñÝóêéá êñÝìá. Óåñâßñåôáé ìå
        äéÜöïñá ëá÷áíéêÜ êáé ðáôÜôåò.                               Gored gored, tiger meat and Kitfo.

                                                                    Blue rare or very rare - (46°C [115°F] core temperature)
13.40   POLLO ALLA ZINGARA                                          Cooked very quickly; the outside is seared, but the inside is
        Local fresh - ÖñÝóêï Êõðñéáêü                               usually cool and barely cooked. The steak will be red on the
        Chicken fillet with tomato, onions, garlic, white           inside and barely warmed. Sometimes asked for as "blood
        wine and tarragon. Served with a selection of
        vegetables and potatoes.
                                                                    rare" or "bloody as hell". In the United States this is also
        ÖñÝóêï öéëÝôï êïôüðïõëï ìå íôïìÜôá,                         sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
        êñåììýäéá, óêüñäï, ëåõêü êñáóß êáé ôÜñáãêïí.
        Óåñâßñåôáé ìå äéÜöïñá ëá÷áíéêÜ êáé ðáôÜôåò.
                                                                    Rare - (52°C [125°F] core temperature) The outside is gray-
                                                                    brown, and the middle of the steak is red and slightly warm.
19.00   GINEPRO BIANCO
        French - ÃáëëéêÞ
                                                                    Medium rare - (55°C [130°F] core temperature) The steak will
        Breast of Duck cooked in                                    have a fully red, warm center. Unless specified otherwise,
        fresh wild berry sauce,                                     upscale steakhouse will generally cook to at least this level.
        served with mashed potatoes and
        caramelized red cabbage.
        ÓôÞèïò ðÜðéáò ìáãåéñåõìÝíï óå óùò                           Medium - (60°C [140°F] core temperature) The middle of the
        áðü öñÝóêá Üãñéá ìïýñá.                                     steak is hot and red with pink surrounding the center. The
        Óåñâßñåôáé ìå ðïõñÝ ðáôÜôáò êáé
        êáñáìåëùìÝíï êüêêéíï êñáìðß.
                                                                    outside is gray-brown.

                                                                    Medium well done - (65°C [150°F] core temperature) The
19.00   ANITRA AL VINO ROSSO E MIELE
                                                                    meat is light pink surrounding the center.
        French - ÃáëëéêÞ
        Breast of Duck with thyme, honey and red                    Well done - (71°C [160°F] and above core temperature) The
        wine demi-glace sauce, served with mashed
        potatoes and caramelized red cabbage.
                                                                    meat is gray-brown throughout and slightly charred.
        ÓôÞèïò ðÜðéáò ìáãåéñåõìÝíï óå óùò áðü
        èõìÜñé, ìÝëé êáé êüêêéíï êñáóß.                             Overcook - (much more than 71°C [160°F] core temperature)
        Óåñâßñåôáé ìå ðïõñÝ ðáôÜôáò êáé
        êáñáìåëùìÝíï êüêêéíï êñáìðß.                                The meat is dark throughout and slightly bitter.




                                     Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                         Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
QUALITY FOOD & SERVICE                GUARANTEED!                                                                                                        PESCE Pg.7


                        CARNE                                                                                                                PESCE
                              MEAT                                                                                                                  FISH
                                                  €                                                                                                               €

                      FILETO AL PEPE           22.00                                                                      BRANZINO AL CARTOCCIO                 19.00
Prime fillet steak cooked to your liking                                                                                                  Fresh - ÖñÝóêï
   and served with hot pepper sauce.                                                                                                Sea bass with olive oil,
       ÓôÝéê öéëÝôï øçìÝíï üðùò óáò                                                                                fresh dill and baked in an open oven.
 áñÝóåé,óåñâßñåôáé ìå êáõôÞ óÜëôóá                                                                                     ËáõñÜêé ìå ëÜäé åëéÜò êáé Üíçèï.
                              ðéðåñéïý.                                                                                       ØÞíåôáé óå áíïéêôü öïýñíï.

                                                                                                                                SALMONE PRIMAVERA               17.00
                  FILETO AL BAROLO             22.00                                                                               Frozen - ÊáôåøõãìÝíï
           Prime fillet steak with a rich                                                                            Salmon steak cooked in white wine,
      mushrooms and red wine sauce                                                                                       fresh cream and parsley sauce.
                                                                                                                            Óïëïìüò ìå óÜëôóá êñÝìáò,
               with a touch of cream.
                                                                                                                               ëåõêü êñáóß êáé ìáúíôáíü.
 ÓôÝéê öéëÝôï ìå ðëïýóéá óÜëôóá áðü
ìáíéôáñÜêéá, êüêêéíï êñáóß êáé êñÝìá.
                                                                                                                                   SALMON ALA GRIGLA            17.00
                                                                                                                                  Frozen - ÊáôåøõãìÝíï
                                                                                                                       Salmon with fresh dill and olive oil,
            SPEZZATINO DI MANZO                19.00                                                                            baked in an open oven.
               Prime fillet steak pieces                                                                                      Óïëïìüò öéëÝôï øçìÝíïò
  cooked in fresh tomato sauce, with                                                                                           ìå åëáéüëáäï êáé Üíçèï,
          mushrooms, garlic and basil.                                                                                     ØÞíåôáé óå áíïéêôü öïýñíï.
    ÓôÝéê öéëÝôï óå óÜëôóá íôïìÜôáò,
   ìáíéôáñÜêéá, óêüñäï êáé âáóéëéêü.                                                                                          COZZE ALLA MARINARA               17.00
                                                                                                                                 Frozen - ÊáôåøõãìÝíï
                                                                                                                 Large New Zealand mussels with white
         FILETO AL GORGONZOLA                  22.00                                                              wine, fresh cream, onions and garlic.
Prime fillet with a rich mushrooms and                                                                          Ìýäéá ÍÝáò Æçëáíäßáò ìå ëåõêü êñáóß,
   red wine demi glass sauce topped                                                                             êñåììýäéá, óêüñäï êáé öñÝóêéá êñÝìá
              with Gorgonzola cheese.                                                                                                                 .
 ÓôÝéê öéëÝôï ìå ðëïýóéá óÜëôóá áðü                                                                                          CALAMARI AIFERRI CON               17.00
        ìáíéôáñÜêéá, êüêêéíï êñáóß êáé                                                                                               PEPERONCINI
                       Êïñêïíæüëá ôõñß.                                                                                Squid with chillies, lemon, olive oil,
                                                                                                                     rocket and baked in an open oven.
                                                                                                                          ÊáëáìÜñé óôçí ó÷Üñá ìå ôóßëé,
                    FILETO MODENA              22.00                                                                           ëåìüíé, åëáéüëáäï, ñüêá.
                                                                                                                            ØÞíåôáé óå áíïéêôü öïýñíï.
   Prime fillet steak cooked with virgin
  olive oil finished with Modena Italian
                        balsamic vinegar.                                                                                      GAMBERONI FARFALLE               19.00
                  ÓôÝéê öéëÝôï øçìÝíï óå                                                                                                    Fresh - ÖñÝóêï
        ðáñèÝíï åëáéüëáäï êáé Éôáëéêü                                                                            Fresh local crispy pan fried butterfly king
                                                                                                                           prawns cooked in white wine
                     âáëóÜìéêï Ìodena.
                                                                                                                                        and butter sauce.
                                                                                                                    ÖñÝóêåò íôüðéåò ôçãáíçôÝò ãáñßäåò
All the above dishes are served with a                                                                                ãßãáò, óå ëåõêü êñáóß êáé âïýôõñï.
selection of vegetables and potatoes.
¼ëá ôá ðéï ðÜíù ðéÜôá óåñâßñïíôáé ìå
                                                                                                                    GAMBERONI ALLA PROVENZALE                   19.00
äéÜöïñá ëá÷áíéêÜ êáé ðáôÜôåò.
                                                                                                                                          Fresh - ÖñÝóêï
                                                                                                                 Fresh local king prawns, tomato sauce,
                                                                                                                   garlic,onions, tarragon, white wine, a
                                                                                                                         touch of fresh cream and ouzo.
                                                         ALLA GRIGLIA                                                                  Served with risotto.
                                                                                                                    ÖñÝóêåò ôïðéêÝò ãáñßäåò, öñÝóêéá
                                                               FROM THE GRILL                                      óÜëôóá íôïìÜôáò, óêüñäï, êñåììýäé,
                                                                                                              ëåõêü êñáóß, Üããéãìá áðü öñÝóêéá êñÝìá
                                                                           RIB EYE STEAK         17.00               êáé ïýæï. Óåñâßñåôáé ìå éôáëéêü ñýæé.

                                                                      FILETO DI MANZO            19.00
                                                                                                                  All of the above dishes are served with a
                                                                   Prime grilled fillet steak.                       selection of vegetables and potatoes.
                                                                   ÓôÝéê öéëÝôï óôç ó÷Üñá.                           ¼ëá ôá ðéï ðÜíù ðéÜôá óåñâßñïíôáé ìå
                                                                                                                              äéÜöïñá ëá÷áíéêÜ êáé ðáôÜôá
                                                             COSTOLETTE DI AGNELLO               17.00
                                                                    AL ROSMARINO
                                                  Rack of Lamb, marinated in white wine
                                                  and rosemary, then grilled to your liking.
                                                     Áñíßóéá ðáúäÜêéá ìáñéíáñéóìÝíá ìå
                                                  Üóðñï êñáóß êáé ëáóìáñß, øÞíåôáé óôçí
                                                               ó÷Üñá üðùò óáò áñÝóåé.
                                                                     Recommended Wine:
                                                                            Chianti Classico
                                                 (See the wine list in the page Italian red)



                                                                                                                                              ARAGOSTA
                                                                                                                                            (Local - Fresh)
                                                                                                              Lobster or Cray fish - Áóôáêüò Þ Êáñáâßäåò
                                                                                                                                   Price according to size.
                                                                                                                     Ç ôéìÞ åßíáé áíÜëïãç ôïõ ìåãÝèïõò.
All grilled dishes are served with a selection of grilled vegetables and mashed potatoes.                                      Order 24 hours in advance
¼ëá ôá ðéÜôá ó÷Üñáò óåñâßñïíôáé ìå äéÜöïñá ëá÷áíéêÜ ó÷Üñáò êáé ðïõñÝ ðáôÜôá.
                                                                                                                               Ðáñáããåëßá 24 þñåò ðñßí


                                            Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                                Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
Pg.8 DRINKS                                                                                QUALITY FOOD & SERVICE                 GUARANTEED!
                                                                                                                             VODKA
         APERITIFS                                                                                                  €

 €                                                                                                                 6.00      BLACK RUSSIAN
                                                                                                                             Imported Vodka, coffee liqueur
                                                                                                                             on the rocks.
8.00    Kir Royal                                                                                                            (with coke if preferred)
8.00    Ìojito
4.00    Ouzo (3cl)                                                                                                 6.00      GREEN EYES
                                                                                                                             Imported Vodka, blue curacao
        Ïýæï                                                                                                                 and orange juice.
5.00    Campari (3cl)
        ÊáìðÜñé                                                                                                    6.00      WHITE RUSSIAN
5.00    Pernod (3cl)                                                                                                         Imported Vodka, coffee liqueur
                                                                                                                             and cream.
        Ðåñíü
4.00    Martini (3cl)                                                                                              6.00      TROPICAL BLEND
                                                       A cocktail is a style of mixed drink. Originally a                    Imported Vodka, peach schnapps,
        Ìáñôßíé                                        mixture of distilled spirits, sugar, water, and bitters,              orange & pineapple juice, grenadine.
4.00    Sherry (3cl)                                   the word has gradually come to mean almost
        ÓÝññõ                                          any mixed drink containing alcohol. A cocktail
5.00    Dubonnet - (3cl)                               today usually contains one or more types of liquor                    TEQUILA
                                                       and one or more mixers, such as bitters, fruit juice,
        ÍôïõðïíÝ                                       fruit, soda, ice, sugar, honey, milk, cream, or             6.00      MARGARITA
                                                       herbs.                                                                Imported Tequila, triple sec., lemon
                                                                                                                             juice.
                                                       History                                                               Available in Lime, Strawberry
                                                       The earliest known printed use of the word                            and Peach.
                                                       “cocktail” was in The Farmer's Cabinet, April 28,
                                                       1803: The earliest definition of "cocktail" was in the      6.00      TEQUILA SUNRISE
                                                       May 13, 1806, edition of the Balance and                              Imported Tequila, grenadine,
                                                       Columbian Repository, a publication in Hudson,                        orange juice.
                                                       New York, in which an answer was provided to the
                                                       question, "What is a cocktail?". It replied: “Cocktail      6.00      CACTUS TOUCH
                                                       is stimulating liquor composed of spirits of any                      Imported Tequila, triple sec.,
                                                       kind, sugar, water, and bitters - it is vulgarly called               Orange & lemon juice, blue curacao.
                                                       a bittered sling and is supposed to be an
                                                       excellent electioneering potion, inasmuch as it
                                                       renders the heart stout and bold, at the same                         GIN
                                                       time that it fuddles the head. It is said, also to be
                                                       of great use to a Democratic candidate:                     6.00      SINGAPORE SLING
                                                       because a person, having swallowed a glass of it,                     Imported Gin, cherry brandy, lemon
Apéritifs are served with appetizers. An               is ready to swallow anything else.”                                   juice & soda.
apéritif (also spelled aperitif) is an
alcoholic drink that is usually served to                                                                          6.00      MARTINI COCKTAIL
stimulate the appetite before a meal,                           COCKTAILS                                                    Imported double gin, dry vermouth.
contrasting with digestifs, which are
                                                                                                                   6.00      BRONX
served after meals. Apéritifs are commonly                      RUM                                                          Imported Gin, dry vermouth,
served with something small to eat, such                                                                                     red vermouth, orange juice.
                                                        €
as crackers, cheese, pâté, olives, and
various kinds of finger food. This French             6.00     MAI TAI                                             6.00      NEGRONI
word is derived from the Latin verb                            Bacardi, orange liqueur, grenadine,                           Imported Gin, campari, red vermouth.
aperire, which means “to open.”                                lemon & pineapple juice.
                                                                                                                             WHISKY
History                                               6.00     ZOMBIE
There is no consensus about the origin of                      Dark rum, Captain Morgan, Bacardi,
                                                               apricot brandy, pineapple juice & lime.             7.00      PARADISE PUNCH
the apéritif. Some say that the concept of                                                                                   Southern comfort, amaretto,
drinking a small amount of alcohol before                                                                                    Imported vodka, pineapple,
                                                      6.00     PINA COLADA
a meal dates back to the ancient                               Bacardi, coconut liqueur, pineapple juice
                                                                                                                             orange & lime juice.
Egyptians[citation needed].                                    and cream. Available also in Strawberry
Main records, however, show that the                           Colada.                                             7.00      RUSTY NAIL
                                                                                                                             Scotch whisky, drambuie on the rocks
apéritif first appeared in 1786 in Turin, Italy,
when Antonio Benedetto Carpano                        6.00     BLUE HAWAII
                                                               Bacardi, blue curacao and fresh cream.              7.00      MANHATTAN
invented vermouth in this city. In later                                                                                     Scotch whisky, benedictine,
years, vermouth was produced and sold                                                                                        dry vermouth, triple sec.
by such well-known companies as                       6.00     YELLOW BIRD                                                   on the rocks or straight up.
                                                               Bacardi, banana liqueur, Galliano,
Martini, Cinzano, and Gancia.                                  pineapple & orange juice.
Apéritifs were already widespread in the                                                                                     BRANDY AND LIQUEUR
19th century in Italy, where they were                6.00     DAISY
being served in fashionable cafes in                           Bacardi, amaretto, grenadine & tonic.               5.50      GRASSOPPER
Rome, Venice, Florence, Milan, Turin, and                                                                                    Creme de menthe,
Naples.                                                        CHAMPAGNE                                                     creme de cacao, fresh cream.
Apéritifs became very popular in Europe in
the late 19th century. By 1900, they were             7.00     BUCKS FIZZ                                                    SPECIAL
also commonly served in the United                             Champagne, orange juice.
States. In Spain and in some countries of                                                                          7.80      GRAZIE SPECIAL
                                                      8.00     LONG SPRING                                                   Secret recipe.
Latin America, apéritifs have been a                           Champagne, brandy, dry vermouth,
staple of tapas cuisine for centuries.                         Galliano, apricot, liqueur.


                                      Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                          Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
QUALITY FOOD & SERVICE               GUARANTEED!                                                                                         WINES Pg.9



          DRINKS                                           WINE & FOOD MATCHING
                                                                                                   Wine and food matching is the process of pairing
         ITALIAN SPECIALITY                                                                        food dishes with wine to enhance the dining
  €      ÉÔÁËÉÊÁ ÓÐÅÓÉÁËÉÔÅ                                                                        experience. In many cultures, wine has had a long
                                                                                                   history of being a staple at the dinner table and in
5.00     Grappa - ÊñÜððá
5.00                                                                                               some ways both the winemaking and culinary
         Limoncello di Capri - ËéêÝñ ìå ëåìüíé
5.00                                                                                               traditions of a region will have evolved together over
         Aperol - Áðåñüë
                                                                                                   the years. Rather than following a set of rules, local
                                                                                                   cuisines were paired simply with local wines. The
         WHISKY - ÏÕÉÓÊÉ       3cl
                                                                                                   modern "art" of food pairings is a relatively recent
                                                                                                   phenomenon, fostering an industry of books and
5.00     Regular - Áðëü
6.00                                                                                               media with guidelines for pairings of particular foods
         Premium - ÐñÝìéïõì
6.00                                                                                               and wine. In the restaurant industry, sommeliers are
         Bourbon
                                                                                                   often present to make food pairing
                                                                                                   recommendations for the guest. The main concept
         COGNACS - ÊÏÍÉÁÊ            3cl
                                                                                                   behind pairings is that certain elements (such as
                                                                                                   texture and flavor) in both food and wine react
6.00     Courvoisier - ÊïõñâïõóéÝñ
6.00                                                                                               differently to each other and finding the right
         Remy Martin - ÑÝìé ÌáñôÝí
6.00                                                                                               combination of these elements will make the entire
         Henessy - ×Ýíåóõ
6.00     Italian Brandy - Éôáëéêü ÌðñÜíôõ                                                          dining experience more enjoyable.
         “Vecchia Romagna”                                 However, taste and enjoyment are very subjective and what may be a "textbook perfect"
                                                           pairing for one taster could be less enjoyable to another. While there are many books,
                                                           magazines and websites with detailed guidelines on how to pair food and wine, most food
         BRANDIES - ÌÐÑÁÍÔÕ           3cl
                                                           and wine experts believe that the most basic element of food and wine pairing is
5.00     Metaxa 5* - ÌåôáîÜ 5*                             understanding the balance between the "weight" of the food and the weight (or body) of
5.00     Metaxa 7* - ÌåôáîÜ 7*                             the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm light delicate dish like
4.00     KEO V.S.O.P                                       a quiche while light bodied wines like Pinot grigio would be similarly overwhelmed by a
5.00     Five Kings - Öáúâ Êéíãêò                          hearty stew.
                                                           Beyond weight, flavors and textures can either be contrasted or complemented. From there
Small                                                      a food and wine pairing can also take into consideration the sugar, acid, alcohol and
Bottle   BEERS - ÌÐÕÑÅÓ       33cl                         tannins of the wine and how they can be accentuated or minimized when paired with
3.50     KEO                                               certain types of food.
3.50     Carlsberg - ÊÜñëóìðåñãê
3.50     Nastro Azzuro (Peroni)
         ÍÜóôñï Áæïýñï
3.50     Moretti - ÌïñÝôé
                                                                              WHITE WINES                                     ROSE WINES

         LIQUEURS - ËÉÊÅÑ 3cl                                                                               €                                        €
         Imported - Åéóáãüìåíá                                                      CYPRIOT                                           CYPRIOT
                                                                       AGIOS CHRYSOSTOMOS                15.00                          EROS      17.00
         DIGESTIVES - ×ÏÍÅÕÔÉÊÁ             3cl                               Dry White Wine
6.00     Fernet Branca - Öåñíåô ÌðñÜíêá                                                THISBE            15.00
6.00     Underberg - ¢íôåñìðåñãê                                                                                                     ITALIAN
                                                                            Medium Dry Wine
                                                                                                                                  BARDOLINO       19.00
         REFRESHMENTS - ÑÏÖÇÌÁÔÁ                                                  ITALIAN
1.00     Mixer - Ìßîåñ                                                 PROSECCO VENETO                   23.00
3.00     Sparkling Water (Imported) -
                                                               PINOT GRIGIO D.O.C VENETO                 21.00
         Áåñéïý÷ï íåñü 33cl
                                                            SOAVE CLASSICO D.O.C. VENETO                 19.00
3.00     Soft Drinks - ÁíáøõêôéêÜ
3.00     Juices - ×õìïß                                          FRASCATI SUPERIORE D.O.C                21.00
         Imported Mineral water EVIAN                                                 ASTI               32.00
3.50
         Åéóáãþìåíï ÅìöéáëùìÝíï íåñü
         EVIAN 1L                                                                         FRENCH
                                                                                          CHABLIS        38.00
5.00     IMPORTED SPIRITS
         ÅÉÓÁÃÙÌÅÍÁ                                                             CHILEAN
                                                                     CHARDONNAY RESERVE                   21.00
         ÏÉÍÏÐÍÅÕÌÁÔÙÄÇ 3cl
                                                                 SAUVIGNON BLANC RESERVE                  21.00

                                                                                      GREEK
                                                                ALAFIOS OENOS - Moshofiliero              23.00
                                                                 - Chardonnay (Raptis Estate)




                                     Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                         Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
Pg.10 DOLCI                                                                                QUALITY FOOD & SERVICE                  GUARANTEED!

                         RED WINES
                                                   €
                                CYPRIOT
                               DIOMIDES         15.00
                           Dry Red Wine
                              METHARMI          27.00
                          (maratheftiko)
                           Dry red Wine

                             ITALIAN
      LAMBRUSCO (SEMI SPARKLING)                19.00
         CHIANTI D.O.C.G., Tuscany              22.00
        CHIANTI CLASSICO D.O.C.G,               33.00
                            Tuscany
   VINO NOBILE DI MONTEPULCIANO                 38.00
                 D.O.C.G., Tuscany
    VALPOLICELLA CLASSICO D.O.C.,               24.00
                             Veneto
      BARDOLINO CLASSICO D.O.C.,                19.00
                             Veneto                        Tiramisu is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger
                  AMARONE D.O.C.                73.00      biscuits) dipped in espresso or strong coffee or rum, layered with a whipped mixture of egg yolks,
               ‘Corte Bra' (Veneto)                        mascarpone, and sugar, and topped with cocoa.
         BRUNELLO DI MONTALCINO                110.00      Tiramisù has become a very popular dessert. The recipe has been adapted into cakes, puddings, and
                            BAROLO             110.00      other varieties of dessert.
                                                           History
                                                           There is some debate regarding tiramisù's origin, as there is no documented mention of the dessert
                              FRENCH                       before 1983. In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention.
          BEAUJOLAIS VILLAGE A.O.C.             21.00      They point out that while the recipes and histories of other layered desserts are very similar, the first
               (Chateau De Chenas)                         documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this
            PINOT NOIR – Les Jamelles           21.00      story, the authors recalled an article that tiramisù was created in 1971 in Treviso by Giuseppe Di
                                                           Clemente.[2][3] Merriam Webster's Online Dictionary gives 1982 as the year of origin.
                                                           Several sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several
                                                           cuisine websites) claim that tiramisù was invented in Treviso at Le Beccherie restaurant by the god-
                        CHILEAN
                                                           daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden
     CABERNET SAUVIGNON Reserva                 21.00      name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill.
                  MERLOT Reserva                21.00      Other sources report the creation of the cake to have originated in the city of Siena. Some
              SYRAH Gran Reserva                38.00      confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city.
                                                           Alternatively, accounts by Carminantonio Iannaccone as researched and written about by The
                                                           Washington Post and Baltimore Magazine establish the creation of tiramisù by him on December 24,
                               GREEK                       1969, in Via Sottotreviso while he was head chef at Treviso, near Venice.
                          MESOGIOS              21.00      The original recipe called for the following ingredients: savoiardi biscuits, eggs, sugar, mascarpone,
      Agiorgitiko 100% (Raptis Estate)                     cocoa powder, honey, and club soda.
                                                           In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly,
                                                           and the original shape was round. The phrase tirami su literally means "pick me up" or "pull me up" in
                                                           reference to the effects of the sugar and espresso. It is also thought to mean "pick me up to heaven"
                      DESSERT WINES                        due to the delightful taste

                  MUSCAT BOTTLE 50CL            24.00
                                                                                                                             DOLCI
            FRENCH CHAMPAGNE                                                                                                 DESSERTS

                          WHITE BRUT            80.00                                                              €
                          ROSE BRUT            110.00
                      DOM PERIGNON             250.00                                                            5.00      SWEET OF THE DAY
              LOUIS ROEDERER CRISTAL           450.00
                                                                                                                 6.80      ITALIAN CHOCOLATE FONDANT
                                                                                                                           Italian Chocolate cake
                                                                                                                           with vanilla ice cream.

                                                                                                                 5.00      PIATTO DI FORMAGGI
                                                                                                                           Selection of cheese

                                                                                                                 4.00      GELATI ASSORTITI
                                                                                                                           Assorted ice cream

                                                                                                                 5.00      SORBETTO AL LIMONE
                                                                                                                           Special lemon sorbet with white rum,
                                                                                                                           amaretto, grenadine and tonic

Champagne is a sparkling wine produced by inducing the                                                           5.00      FRAGÏLE FRESCHE DI STAGIONE
in-bottle secondary fermentation of the wine to effect                                                                     Fresh seasonal strawberries
carbonation. It is produced exclusively within the                                                                         with fresh cream or ice cream
Champagne region of France,[1] from which it takes its
name. The primary grapes used in the production of                                                               6.80      SEMI FREDO
Champagne are Chardonnay, Pinot noir and Pinot                                                                             Served with fresh berries
Meunier.


                                      Prices include all legal charges - Ïé ôéìÝò ðåñéëáìâÜíïõí üëåò ôéò íüìéìåò õðçñåóßεò
                                          Gratuities at your discretion - Åßíáé óôï äéêáßùìá êÜèå ðåëÜôç ãéá öéëïäþñçìá
QUALITY FOOD & SERVICE              GUARANTEED!                                                                                                COFFEES Pg.11



      HOT BEVERAGES                                                                                                   DESSERT DRINKS

                                               €
                                                                                                                                                            €
                       CAPPUCCINO            3.00
                                                                                                                                        LIMONCELLO        5.00
                       FILTER COFFEE         2.80
                     CYPRUS COFFEE           2.80                                                                                            GRAPPA       5.00
                   HOT CHOCOLATE             2.80
                                                                                                                          SELECTION OF IMPORTED           5.00
                          HERBAL TEA         3.00                                                                          BRANDIES & COGNACS
                            ESPRESSO         2.80
                             NESCAFE         2.80        Grappa is a fragrant grape-based pomace brandy of
                        MACCHIATO            2.80        between 37.5% and 60% alcohol by volume (75 to
                                                         120 US proof), of Italian origin, similar to Spanish orujo
                                    TEA      2.80
                                                         liquor, Serbian, Croatian, Bosnian and Montenegrin
                          CAFÅ LATTE         3.00        lozovača or komovica or Chacha Republic of Georgia
                        AMERICANO            3.00        and Portuguese aguardente. Literally "grape stalk",
                                                         most grappa is made by distilling pomace and grape
                                                         residue (mainly the skins, but also stems and seeds) left
                                                         over from winemaking after pressing. It was originally
                                                         made to prevent waste by using leftovers at the end of
                                                         the wine season. A similar drink, known as acquavite
                                                         d'uva, is made by distilling whole must. The flavour of
                                                         grappa, like that of wine, depends on the type and
                                                         quality of the grape used as well as the specifics of the
                                                         distillation process.                                        Limoncello (or lemoncello) (Italian
                                                         Grappa is now a protected name in the EU, just like          pronunciation: [limon' t? ? l? o]) is an
                                                         Barolo wine and Parmigiano cheese. To be called              Italian lemon liqueur mainly produced in
                                                         grappa, the following criteria must be met:                  Southern Italy, mainly in the region
                                                         (1) Produced in Italy.                                       around the Gulf of Naples, the Sorrentine
                                                         (2) Produced from pomace.                                    Peninsula and the coast of Amalfi and
                                                         (3) The fermentation and distillation must occur on the      islands of Procida, Ischia and Capri, but
                                                         pomace. No water can be added.                               also in Sicily, Sardinia, Menton in France
                                                                                                                      and the Maltese island of Gozo.
                                                                                                                      Traditionally, it is made from the Sorrento
                                                                                                                      lemon, though most lemons will produce
                                                                                                                      satisfactory limoncello.
Coffee is a brewed drink prepared from roasted                                                                        Limoncello is traditionally served chilled
seeds, commonly called coffee beans, of the                                                                           as an after dinner digestivo. Along the
coffee plant. They are seeds of coffee cherries                                                                       Amalfi Coast, it is usually served in small
that grow on trees in over 70 countries. Green                                                                        ceramic glasses themselves often chilled,
(unroasted) coffee is one of the most traded                                                                          the Amalfi coast being a center of both
agricultural commodities in the world. Due to its                                                                     ceramic and limoncello production. This
caffeine content, coffee can have a stimulating                                                                       tradition has been carried into other parts
effect in humans. Today, coffee is one of the most                                                                    of Italy.
popular beverages worldwide.




     SPECIAL COFFEES
                                               €

                 LA MUMBA COFFEE             5.00
Hot chocolate with cream and brandy.

                         IRISH COFFEE        5.00
            Hot coffee with Irish whiskey
          (Jameson), sugar and cream.

                  AMARETTO COFFEE            5.00

                                                                                                                       MENU DESIGN
    Hot coffee with Amaretto Dissarono
                    liqueur and cream.

                                             5.00
                                                                                                                       & CONCEPT
                             CALYPSO
  Hot coffee with Tia Maria and cream.

                        CAFÅ NELSON          5.00
                Hot coffee with Baileys.


                     ESPRESSO FREDO          3.00
                                                                                                                                      worx
               CAPPUCCINO FREDO              3.00
                                                                                                                       7 7   7 7  7 0    2 5
               AFFOGATO ESPRESSO             4.00
                                                                                                                       info@adworxgroup.com
   with vanilla ice cream & fresh cream.                                                                               www.adworxgroup.com

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Pg.12                                                                                  QUALITY FOOD & SERVICE              GUARANTEED!



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