Sunday Lunch 2013

Pita Bread d & Dips

12.5

Meze

Warmed W pita brread served with tarama, tzatz ziki & melitzana Dip

Arni Souvla aki GF 6.0 O One skewer lam mb piece marina ated with oregano and lemon ≈ K Kotopoulo Sou uvlaki GF 4.0 One skewer chick ken piece marin nated with oregano and lemon

≈ Bread V 4.5

≈ Dolmades GF G / V 9.9

a or olive bread d Slices of pita ≈ Soupa Tis s Imeras

8.0

ce & fresh herbs s wrapped in vin ne leaves then s slow cooked and d Ric dressed with le emon olive oil

Soup p of the day (ple ease ask our wa ait staff) ≈ Calamari Tiy yanito GF 12.5

Pa aithaki (one cu utlet) GF

4.0

Baby B squid lighttly tossed in corrn flour, fried & served with lem mon

La amb cutlet marinated with oreg gano & lemon th hen char grilled

we edges

≈ Keffalogravera Sa aganaki GF 15..0

≈ Octopothi tis Scharas GF 19 9.0

Three delicous slices of cheese e grilled then se easoned with

Char C grilled dee ep sea octopus, marinated with h red wine, olive e oil

cru ushed pepper corns and lemon n ≈ Maritha GF 12.0

& lemon ≈ Haloumi GF / V 12.5

C Crispy fried white bait, finished with sea salt, le emon, herbs &

Three Traditional Cypriot cheese grilled the en seasoned witth

pepp per

emon & pepper oregano, le

≈ Spanakopita V 4.9 3 pie eces of Spinach,, feta cheese an nd dill baked be etween layers off puff pa astry

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S SEAFOOD Garithes Saganaki GF 26 6.5

MAINS

Green prawns sauttéed with garlic and d fused with Greek tomato saltsa, feta and Kalam mata olives ≈ Octopotthi Salata GF 23.5 Marinated M deep sea octopus grilled witth red onions and tossed throu ugh balsamic dresse ed rocket ≈ Smoked Sa almon Salad GF 2 23.5 Thinly sliced smoked salmon tossed w with capers, red onions, dill and d sliced tomatoes drizzled with olive oil and lemon ≈ Garithes Me Me elitzanes Tiganites s GF 27.0 Our chef’s specia al creation! Pan - frried green prawns, eggplant topped t with skortha alia (potato and garlic sauce) ≈ ch of the day GF 2 26.5 Fillet catc Fillet catch of the day baked with spinach, fresh onion, tomato, herbs and oliv

C CHAR GRILLED D

o oregano and lemon n ≈ Arni Souvlakia GF

2 23.5

3 skewer lamb pieces marinated with

Pita Brread & Greek Salad d

Po ork chop GF 26..0 ≈ Stithos Ko otopoulo (chicken Breast) GF 22.0 ≈ Lam mb cutlets GF 26 6.0 ≈ Whole fish GF (ask server for catch of the day) 28.0 ≈ Kotopo oulo Souvlakia GF 19.5 3 skewer chicken c pieces marinated with

Served with

Corinthos) GF

24.0

Chicken bre east pocketed with g graviera cheese on a bed of rice and creamy white wine sauce ≈ R Fillet on the B Rib Bone 27.0 Rib filllet served with a mushroom sauce ≈ Arni Sti Souvla (Served o on Saturdays and GF 21.5 G

er charcoals, served d Lamb pieces slow cooked ove er lemon potatoes a and Horta or salad with eithe

Each serv ved with potatoes and a salad

Greek De elight (Minimum Two T People)) 35.0 per Person n

Grilled d Haloumi Cheese, Calamarri, Dolmades Chick ken Souvlakia, Lamb Cutlets & Spanakopita

Corinthian n Kotopoulo (From m the famous city of o

Sundays)

PLATTERS

Piita and 3 dips,

MEATS & POU ULTRY

Pastitsio 17.0 Layers of pa asta & ground beeff topped with bécham mel sauce then oven baked ≈ Moussaka 19.0 0 Layers of egg gplant & ground bee ef topped with bécham mel sauce then oven baked ≈ Yemista GF 19.0 0 Tomatoes stuffe ed with savoury rice e, ground beef & herbs th hen slow baked in the t oven

o oregano and lemon n

SIDES

Lemon Potatoes GF 8.0 ≈ Ch hips served with a aioli GF 7.0 ≈ Horta GF 8..0 Stea amed spinach with olive oil and served with lemon wedges ≈ Greek Salad GF F 8.0 ≈ Kalamata Olives GF 6.0 ≈ Grreek Green Peppe ers GF 6.0 ≈ Dodonis Feta G GF 8.0

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