Grazie Times. Issue No Edition Since 2002

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1 Grazie Times QUALITY FOOD & SERVICE GUARANTEED! Issue No Edition Since 2002 PIZZA PASTA SALAD STEAK LOBSTER SEAFOOD T Ciao a tutti, Grazie opened its doors eleven years ago to offer fresh homemade Italian food in the area of Kato Pafos. George the owner with 26 years experience along with executive Italian chef Giancarlo created a menu that offers a choice of food for any pallet. The menu has been updated and added to over the years. The top quality steaks, homemade pizza and pasta are already well known but now we also have to offer from our own Marine aquariums live Seafood such as Vongole, Lobsters, Cray fish, Black mussels and Oysters. As you browse through this menu we can assure you of quality food, excellent service and a relaxed atmosphere to enjoy your evening with us. Con sapore, Giorgio 3&5 Agias Anastasias & Theoskepastis Corner, Paphos, Cyprus, Tel:

2 Pg.2 DRINKS APERITIF APEROL CAMPARI MARTINI (Bianco, Dry, Rosso) APEROL SPRITZ (happy drink) Aperol, Prosecco, soda water, slice of orange. FRAGOLI PASSION Prosecco, Fragoli Liqueur. RUM BACARDI RON CUBAY CAPTAIN MORGAN DARK CAPTAIN MORGAN SPICED CACHACA WHISKY FRESH FRUIT COCKTAILS FRAGOLI MOJITO 6.50 fresh strawberries, fresh mint, fresh lime, unrefined brown sugar, fragoli liqueur, soda water. CLASSIC MOJITO 6.50 Rum Cubay,fresh lime, fresh mint, unrefined brown sugar, soda water. POMEGRANATE MOJITO 6.50 Rum Cubay, fresh lime, fresh mint, unrefined sugar, fresh pomegranate juice, soda water. STRAWBERRY DAIQUIRI Bacardi, fresh strawberries, fresh lime strawberry liqueur, strawberry syrup. RUSSIAN SUNSET 6.50 Vodka, fresh strawberries, fresh pineapple, fresh cream, vanilla syrup. MANGO DAIQUIRI Bacardi, fresh mango, fresh lime, sugar syrup. MARGARITA Jose Cuervo Tequila with choice of fresh strawberries or fresh lime. BOMBAY SPECIAL 6.50 Bombay gin, fresh limoncello, lemon sorbet ice cream, fresh lime. TROPICAL PUNCH 6.50 Brandy fresh pineapple, fresh mango, Vanilla ice cream, milk, caramel syrup GRAZIE SPECIAL secret recipe. ITALIAN SPECIALITY GRAPPA LIMONCELLO APEROL FRANGELICO DISARONNO AMARETTO BLACK SAMBUCA WHITE SAMBUCA GALLIANO BEERS KEO (Bottle-33cl) 3.50 CARLSPERG ( Bottle-33cl) 3.50 CIDER 4.00 DRAUGHT PERONI Pint PERONI ½ Pint 3.50 VODKA SMIRNOFF ABSOLUTE STOLICHNAYA BELUGA GIN GORDON'S BOMBAY BALLANTINE'S J&B BELLS FAMOUS GROUSE JOHNNIE WALKER RED JOHNIE WALKER BLACK 8.00 JOHNNIE WALKER GOLD BUSHMILLS JAMESON MACALLAN 10 SINGLE MALT MACALLAN 12 SINGLE MALT 8.00 MACALLAN 15 SINGLE MALT CHIVAS REGAL 12 CHIVAS REGAL 18 GOLD 8.00 GLENFIDDICH 12 SINGLE MALT 8.00 GLENMORANGIE 10 SINGLE MALT 8.00 CANADIAN CLUB 6 CANADIAN CLUB 12 PREMIUM CLASSIC 8.00 JACK DANIELS OLD NO 7 JACK DANIELS SILVER SELECT SINGLE BARREL FOUR ROSES BOURBON FOUR ROSES BOURBON SINGLE BARREL BRANDIES METAXA 5* METAXA 7* KEO V.O.S.P 4.00 FIVE KINGS XO COGNAC COURVOISIER COURVOISIER XO HENNESSY HENNESSY XO REMY MARTIN REMY MARTIN XO LIQUEURS BAILEYS TIA MARIA COINTREAU DRAMBUI GRAND MARNIER BENEDICTINE SOUTHERN COMFORT CALVADOS MALIBU REFRESHMENTS SOFT DRINKS 3.00 JUICES 3.00 FRESH JUICES Orange, Apple, Carrot, Pomegranate MINERAL WATER 1L 3.00 MINERAL WATER EVIAN 0.75L (France) 4.00 SPARKLING WATER 0.25 L 3.00 FRAGOLI Fragoli is an original and unique Italian fruit liqueur made with the best hand picked wild strawberries with each bottle containing a minimum 16 % of real whole fruits. Each batch is produced in small lots and imported accordingly to ensure that only the freshest product reaches consumers. Fragoli is highly versatile, enjoyed mixed with a good dry sparkling wine or Champagne, sipped over ice or mixed with any core cocktail base. Fragoli is also a great accompaniment with desserts. MOJITO Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar, lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, refreshing citrus and mint flavors is intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content. When preparing a mojito, lime juice is added to sugar and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with whole ice cubes and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass. The mojito is one of the most famous rumbased highballs. There are several versions of the mojito the original with fresh lime, the strawberry mojito and our speciality pomegranate mojito made with fresh pomegranate juice.

3 QUALITY FOOD & SERVICE GUARANTEED! STARTERS Pg P E R I B A M B I N I C H I L D R E N ' S M E N U PORZIONCINA DI PASTA Choice of Pasta. Plain, Cream or Tomato sauce. ÅðéëïãÞ ðüóôáò. Απλή Þ ìå óüëôóá íôïìüôáò Þ êñýìáò PEPITE DI POLLO Homemade chicken nuggets served with french fries. ÊñïêÝôåò áðü êïôüðïõëï ìå ðáôüôåò ôçãáíçôýò. FRESH HOMEMADE BURGER Served with French fries. Üìðïõñãêåñ ìå ðáôüôåò ôçãáíçôýò. PIZZA MARGHERITA Fresh tomato sauce, basil and italian cheese. ÖñÝóêéá óüëôóá íôïìüôáò, âáóéëéêü êáé éôáëéêü ôõñß. I N S A L A T E S A L A D S INSALATA VERDE Variety of greens. ÐñÜóéíç óáëüôá. INSALATA CON PARMEGGIANO Fresh rocket leaves, sun dried tomatoes, and parmesan. ÓáëÜôá ìå ñüêêá, ëéáóôýò íôïìüôåò êáé ôõñß ðáñìåæüíá. INSALATA DI POMODORO E CIPOLLE Tomato, onion and olive salad. ÓáëÜôá ìå íôïìüôåò, êñåììýäéá êáé åëéýò. INSALATA GRAZIE Fresh buffalo mozzarella, sliced parma ham, greens and fresh tomato. ÐñÜóéíç óáëüôá ìå öñýóêéá ìïôóáñýëëá âïõâáëéïý, ðñïóéïýôï êáé íôïìüôá. INSALATA CON FRAGOLE Fresh strawberries, spinach, sesame and summer dressing. ÖñÝóêéåò öñüïõëåò, óðáíü é, óïõóüìé êáé êáëïêáéñéíü íôñýóóéãê. INSALATA CAESAR Fresh greens, chicken fillet, croutons & our house caesar dressing. ÐñÜóéíç óáëüôá, êïôüðïõëï öéëýôï, êñïõôüíéá ìå ôï äéêü ìáò óþæáñ íôñýóóéãê. INSALATA DI FILLETO Pan fried strips of fillet steak with olive oil, honey and thyme, served with Gorgonzola cheese, dry figs and fresh greens ÔçãáíéôÝò ëùñßäåò áðï öéëýôï ìå áëáéüëáäï, ìýëé êáé èõìüñé óåñâßñåôáé ìå ôýñé Gorgonzola, áðïîçñáìýíá óýêá êáé ðñüóéíç óáëüôá Price according to size Ç ôéìþ åßíáé áíüëïãç ôïõ ìåãýèïõò PER PIECE INSALATA ESTIVA CON LA PASTA Mix pasta with mix grilled vegetables of the season, capers, fresh basil,red onion and fresh Bufalla mozzarella ÁíÜìéêôá æõìáñéêü ìå ëá áíéêü åðï Þò óôç ó Üñá, êüðáñé, öñýóêï âáóéëéêü, êñåììýäé êáé öñýóêéá ìïôóáñýëëá Bufalla INSALATA DI MARE Mixed greens with fresh prawns, mussels, calamari, salmon and scallop toped with homemade dressing ÐñÜóéíç óáëüôá ìå öñýóêéåò ãáñßäåò, ìýäéá, êáëáìüñé, óïëïìü, ôýíéá êáé ôï äéêü ìáò íôñýóóéãê. INSALATA ALLA ARAGOSTA Steamed fresh lobster served with greens and special seafood dressing ÖñÝóêïò áóôáêüò, ðñüóéíç óáëüôá êáé ôï äéêü ìáò íôñýóóéãê ãéá èáëáóóßíá. A N T I P A S T I F R E D D I C O L D S T A R T E R S SALMONE MARINATO Our house speciality! Marinated thin slices of fresh salmon. Ç óðåóéáëéôý ìáò! ÌáñéíáñéóìÝíåò ëåðôýò öýôåò óïëïìïý. STEAK TARTARE CARPACCIO Thin slices of raw fillet steak marinated in olive oil and herbs. Served with parmegiano, rocket leaves and sundried tomatoes. ËåðôÝò öýôåò ùìïý öéëýôïõ ìáñéíáñéóìýíï ìå ëüäé åëéüò êáé ìðá áñéêü. Σερβίρεται µε τυρί παρµεζάνα, ρόκα και λιαστές ντοµάτες. INSALATA DI GAMBERONI Local fresh King prawns on a bed of salad, topped with our own cocktail sauce. ÌåãÜëåò ãáñßäåò ðüíù óå óáëüôá ìå τη äéêþ ìáò óüëôóá êïêôýéë. PATE DELLA CASA Homemade chicken liver pate laced with grappa, served with crispy toast. Óðéôßóéï ðáôý áðü óõêùôüêé êüôáò ìå êñüððá, óåñâßñåôáé ìå öñõãáíéü. TRICOLORE Slices of avocado, tomato and fresh bufala mozzarella cheese with oregano and olive oil. ÖÝôåò áðü áâïêüíôï, íôïìüôá, ñßãáíç, öñýóêá ìïôóáñýëëá âïõâáëéïý êáé ìáýñï ëüäé åëéüò. PROSCIUTTO CON FRUTTA DI STAGIONE Fresh seasonal fruits topped with thinly sliced parma ham. Ποσéούτο Πάρµας µε φρέσκα εποχιακά φρούτα. INSALATA AL FORMAGGIO DI CAPRA Baked Italian goat's cheese on tomato, served with rocket leaves. Éôáëéêü êáôóéêßóéï ôõñß ìå íôïìüôá êáé ñüêá. OSTRICHE Oysters - Óôñåßäéá Olive Oil, the Liquid Gold The importance of olive oil in our lives has been greatly appreciated since Homer who named it the 'liquid gold'. Olive oil is one of the three blessed products (wine, wheat, and olive oil) that God has given to people and it's the only oil people can enjoy simply drizzled on bread because of its rich aroma. After several studies in the past decades, it is widely accepted that olive oil gives people longevity and good health. Lucas the Evangelist said 'Olive Oil is the ultimate product for all treatments in life'. The daily use of olive oil in our diet reduces the risk of heart diseases, cancer, diabetes, arteriosclerosis and problems related to our gastrointestinal. Don't be afraid to use olive oil for frying, as it is the most suitable for frying, as it remains stable even at high temperatures due to its antioxidant properties. Best quality olive oil is cold pressed with millstones so as to ensure its healing properties, extra virgin for low acidity, organic so as not to contain any chemical remains. Balsamic Balsamic vinegar is a condiment originating from Italy. The original traditional product (Aceto Balsamico Tradizionale), made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated During the Renaissance, it was appreciated in the House of Este. Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers. The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin.

4 Pg.4 RISOTTO A N T I P A S T I C A L D I H O T S T A R T E R S ZUPPA FRESCA Fresh Homemade soup of the day. ÖñÝóêéá óðéôßóéá óïõðá. ZUPPA DI POMODORO Fresh tomato soup. ÖñÝóêéá óïýðá íôïìüôáò. ZUPPA DI POMODORO E PEPERONCINO Fresh tomato soup with fresh chillies (hot). ÖñÝóêéá óïýðá íôïìüôáò ìå öñýóêåò êáöôåñýò ðéðåñéýò ZUPPA DI PESCE 1 Fresh homemade Fish soup ÖñÝóêéá øáñüóïõðá BRUSCHETTA CON POMODORI E FORMAGGIO Hot crunchy bread topped with fresh olive oil, garlic, parsley,tomatoes and cheese. Æåóôü øùìß ìå öñýóêï åëáéüëáäï, óêüñäï, ìáúíôáíü, íôïìüôá êáé ôõñß. FOCACCIA Italian pizza bread with oregano olive oil and garlic. Éôáëéêü øùìß ðßôóáò ìå åëáéüëáäï ñþãáíç êáé óêüñäï CRESPELLE DI RICOTTA Pancakes filled with ricotta cheese, spinach, bechamel and fresh tomato sauce. ÊñÝðåò ìå ãýìéóç áíáñþ êáé óðáíüêé, êñýìá ðåóáìýë êáé öñýóêéá óüëôóá íôïìüôáò. RISOTTO CON FUNGHI SALVAGGI Italian rice with wild mushrooms, onions, parsley and white wine. Éôáëéêü ñýæé ìå Üãñéá ìáíéôüñéá, êñåììýäéá, ìáúíôáíüò êáé ëåõêü êñáóß. FUNGHI ALLA GRATELLA Mushrooms filled with garlic butter and parsley covered with bread crumbs, deep fried and topped with cheese. Served with garlic cheese mayonnaise. ÃåìéóôÜ ìáíéôüñéá ôçãáíçôü ìå âïýôõñï áðü óêüñäï êáé ìáúíôáíü, ãáñíéñéóìýíá ìå ôõñß êáé êáëõìýíá ìå øß á. Óåñâßñåôáé ìå ìáãéïíýæá CALAMARI AI FERRI CON PEPERONCINI Squid grilled, served with panfried rocket leaves, topped with fresh chillies, olive oil and lemon sauce. ÊáëáìÜñé óôç ó Üñá ìå ôóßëé, ëåìüíé, åëáéüëáäï, ñüêá. GAMBERONI FARFALLE Fresh local crispy pan fried butterfly king prawns cooked in white wine and butter sauce. ÖñÝóêåò ôçãáíçôýò ãáñßäåò ãßãáò ìå ëåõêü êñáóß êáé âïýôõñï. FEGATO D OCA (FOIE GRAS) Foie Gras liver pan fried in marsala and balsamic. ÓõêùôÜêé Þíáò ôçãáíçôü ìå êñáóß ìáñóüëá êáé âáëóüìéêï. spicy hot A N T I P A S T I C A L D I H O T S T A R T E R S FONDI DI CARCIOFI AL GORGONZOLA Baked ártichokes topped with gorgonzola cheese and fresh cream. ÁãêéíÜñåò ìå öñýóêéá êñýìá êáé éôáëéêü ôõñß ãêïñãêïíôæüëá. CAPESANTE CON OLIO D OLIVA Large king scallops cooked with olive oil, capers and sage. Êï ýëéá ìáãåéñåìýíá ìå åëáéüëáäï, êüðáñç êáé öáóêüìçëï. CAPESANTE CON MANGO Large king scallops cooked with fresh mango in Mastiha spirit, Sambuca,and fresh cream. Êï ýëéá ìáãåéñåìýíá ìå öñýóêï ìüãêï óå ìáôß á êáé æáìðïýêá ëéêýñ êáé öñýóêá êñýìá. VONGOLE Fresh clams cooked with garlic, chillies and tomato sauce ÖñÝóêá êï ýëéá ìáãåéñåìýíá ìå óêüñäï ôóßëé êáé óüëôóá íôïìáôáò COZZE NERE FRESCHE Fresh black mussels cooked with onion, garlic, white wine, fresh cream and parsley ÖñÝóêá ìüõñá ìýäéá ìáãåéñåìýíá ìå êñåììýäé, óêüñäï, ëåõêü êñáóß, êñýìá ãüëáêôïò êáé ìáúíôáíü WILTED CHICORY WITH MELTED TALEGGIO CHEESE Baked chicory with taleggio cheese. Áíôßäéá óôï öïýñíï ìå óüëôóá ôõñéïý TORTELLINI KHINKALI Homemade tortellini khinkali style,stuffed with coriander, onion, garlic and minced meat sauce.served with yogurt and pesto. Óðéôßóéá ôïñôåëßíéá ãåìéóôü ìå êüëéáíäñï, êñåììýäé, óêüñäï êáé êéìü.óåñâßñïíôáé ìå ãéáïýñôé êáé ðýóôïò óùò. MELANZANE ALLA PARMIGIANA Aubergines covered with bread crumbs and parmeziano regiano, topped with buffalo mozzarela, served with tomato base and garlic sauce. ÌåëéôæÜíåò ðáíáñéóìýíåò ìå ôõñß ðáñìåæüíá åðéêáëéììýíåò ìå ôõñß ìïôóáñýëëá êáé óüëôóá áðï íôïìüôá êáé óêüñäï. R I S O T T O R I C E RISOTTO VEGETARIANO Variety of vegetables with Italian rice, onions, white wine and fresh tomato sauce. Éôáëéêü ñýæé ìå ëá áíéêü, êñåììýäéá, ëåõêü êñáóß êáé öñýóêéá óüëôóá íôïìüôáò RISOTTO DI MARE Italian rice with fresh king prawns, large New Zealand mussels, calamari, fresh salmon, white wine, taragon and fresh tomato sauce. Éôáëéêü ñýæé ìå öñýóêåò ìåãüëåò ãáñßäåò, óïëïìü, ìåãüëá ìýäéá ÍÝáò Æçëáíäßáò, êáëáìüñé, ëåõêü êñáóß ôüñáêïí êáé öñýóêéá óüëôóá íôïìüôáò. RISOTTO DI POLLO Italian rice with chicken, mushrooms, onions, white wine, parsley and fresh cream. Éôáëéêü ñýæé ìå êïôüðïõëï, ìáíéôáñüêéá, êñåììýäéá, ëåõêü êñáóß, ìáúíôáíü êáé öñýóêéá êñýìá PER PIECE 4.00 PER PIECE RISOTTO VONGOLE Italian rice with fresh clams, olive oil, garlic, chillies and parsley Éôáëéêü ñýæé öñýóêá êï ýëéá ìáãåéñåìýíá ìå óêüñäï ôóßëé êáé óüëôóá íôïìáôáò All the risotto dishes are served with a touch of butter and Parmigiano-Reggiano RISOTTO CON FILETTI DI MANZO Italian rice with beef fillet, rocket, mushrooms, onions, white wine and fresh tomato sauce. Éôáëéêü ñýæé ìå öéëýôï âïäéíü, ñüêêá, ìáíéôüñéá, êñåììýäé, ëåõêü êñáóß êáé öñýóêéá óüëôóá íôïìüôáò. RISOTTO ALLA ZINGARA Italian rice with chicken fillet pieces, tomato, onions, garlic, white wine and tarragon. Éôáëéêü ñýæé ìå êïììüôéá öéëýôï êïôüðïõëï, íôïìüôá, êñåììýäéá, óêüñäï ëåõêü êñáóß êáé ôüñáãêïí. P A S T A SPAGHETTI AGLIO, OLIO E PEPERONCINO Spaghetti with chillies, garlic, parsley and olive oil. ÓðáããÝôé ìå ôóßëé, óêüñäï, ìáúíôáíü êáé ìáýñï ëüäé åëéüò. SPAGHETTI NAPOLITANA Spaghetti with fresh tomato sauce, fresh cherry tomatos and fresh basil. ÓðáããÝôé ìå öñýóêéá óüëôóá íôïìüôáò, öñýóêá íôïìáôßíéá êáé öñýóêï âáóéëéêü. SPAGHETTI ALLA BOLOGNESE Spaghetti with minced meat sauce. ÓðáããÝôé ìå óüëôóá êéìü. PENNE ALLA CARBONARA Pasta quills with pancetta, eggs, cream and cinnamon. Æõìáñéêü ìå ðáíóýôôá, áõãü, êñýìá êáé êáíýëëá. LASAGNE AL FORNO Layers of pasta with Bolognese, bechamel, fresh tomato sauce and cheese. Óôñþóç áðü æõìáñéêü ìå óüëôóá ìðïëïíýæ, ìðåóáìýë, öñýóêéá óüëôóá íôïìüôáò êáé ôõñß. LASAGNE VEGETARIANA Layers of pasta with vegetables and bechamel, fresh tomato sauce and cheese. Óôñþóç áðü æõìáñéêü ìå ëá áíéêü, ìðåóáìýë, öñýóêéá óüëôóá íôïìüôáò êáé ôõñß. CRESPELLE DI RICOTTA Pancakes filled with ricotta cheese, spinach, bechamel and fresh tomato sauce ÊñÝðåò ìå ãýìéóç áíáñþ êáé óðáíüêé, ìðåóáìýë, öñýóêéá óüëôóá íôïìüôáò êáé ôõñß. LINGUINE AL PESTO 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

5 QUALITY FOOD & SERVICE GUARANTEED! PASTA Pg.5 P A S T A PENNE ALLA PUTANESCA Pasta quills with olives, capers, anchovies, chillies,garlic and fresh tomato sauce. Æõìáñéêü ìå åëéýò, êüðáñç, áíôæïýãéåò, ôóßëé, óêüñäï êáé öñýóêéá óüëôóá íôïìüôáò. T O R T E L L I N I TORTELLINI DI CARNE Homemade tortellini stuffed with coriander, onion, garlic and minced meat, topped with tomato base sauce. Óðéôßóéá ôïñôåëßíéá ãåìéóôü ìå êüëéáíäñï, êñåììýäé, óêüñäï êáé êéìü, óåñâßñåôaι ìå óùò íôïìüôáò TORTELLINI DEL BOSCO Homemade tortellini stuffed with coriander, onion, garlic and mushrooms toped with creamy sauce,. Óðéôßóéá ôïñôåëßíéá ãåìéóôü ìå êüëéáíäñï, êñåììýäé, óêüñäï êáé ìáíéôüñéa, óåñâßñåôaι ìå êñåìþäç óüëôóá. S P E C I A L P A S T A 1 1 RIGATONI ALLA PESCATORA Pasta tubes with fresh local king prawns, large New Zealand mussels, fresh salmon, calamari, garlic and fresh tomato sauce. Æõìáñéêü ìå öñýóêåò ìåãüëåò ãáñßäåò, ìåãüëá ìýäéá ÍÝáò Æçëáíäßáò, öñýóêï óïëïìü, êáëáìüñé, óêüñäï êáé öñýóêéá óüëôóá íôïìüôáò. 1 SPAGHETTI CON FILETTI DI MANZO Spaghetti with strips of fillet steak, zucchini, 1 S P E C I A L P A S T A carrots, peppers, Worcester sauce and honey. ÓðáããÝôé ìå ëùñßäåò áðü öéëýôï, êïëïêõèüêéá, êáñüôá, ðéðåñéýò, óáëôóá Worceste êáé ìýëé. PENNE ALLA MICHELANGELO Pasta quills with strips of fillet steak, mushrooms, onion, garlic, basil and fresh tomato sauce. Æõìáñéêü ìå öýôåò áðü öéëýôï, ìáíéôáñüêéá, êñåììýäé, óêüñäï, âáóéëéêü êáé öñýóêéá óüëôóá íôïìüôáò. PENNE JULIO CAESAR S Pasta quills with strips of fillet steak, rocket leaves, chillies, garlic and fresh tomato sauce. Æõìáñéêü ìå öýôåò áðü öéëýôï, ñüêá, ôóßëé, óêüñäï êáé öñýóêéá óüëôóá íôïìüôáò. S P E C I A L P A S T A TAGLIATELLE ALLA GIANCARLO Pasta noodles with fresh local king prawns, onions, mushrooms, white wine, fresh cream and a hint of curry spicy but not hot! ÔáëéáôÝëëåò ìå öñýóêåò ìåãüëåò ãáñßäåò, êñåììýäéá, ìáíéôáñüêéá, ëåõêü êñáóß, êñýìá êáé áðáëþ ãåýóç áðü êüñõ, ðéêüíôéêï áëëü ü é êáõôåñü! SPAGHETTI VONGOLE Spaghetti with fresh clams, fresh tomato sauce, garlic, chillies and parsley ÓðáããÝôé ìå öñýóêá êï ýëéá ìáãåéñåìýíá ìå óêüñäï ôóßëé, óüëôóá íôïìáôáò êáé ìáúíôáíü LINGUINE COZZE NERE FRESCHE Thin pasta noodles with fresh black mussels, white wine, fresh cream, garlic and parsley. ËåðôÜ íïýíôëò ìå öñýóêá ìüõñá ìýäéá ìáãåéñåìýíá ìå êñåììýäé, óêüñäï, ëåõêü êñáóß, êñýìá ãüëáêôïò êáé ìáúíôáíü. TAGLIATELLE ALL ARAGOSTA Pasta noodles with fresh lobster, onions, mushrooms, broccoli, white wine and fresh tomato sauce. ÔáëéáôÝëåò ìå áóôáêü, êñåììýäé, ìáíéôüñéá, ìðñüêïëï, ëåõêü êñáóß êáé öñýóêéá óüëôóá íôïìüôáò LINGUINE AL SALMONE Thin pasta noodles with fresh salmon, parsley, white wine and cream. Ëåðôü æõìáñéêü ìå öñýóêï óïëïìü, ìáúíôáíü, ëåõêü êñáóß êáé êñýìá 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. FETTUCCINE ALLA GIORGIO Black fettuccini, with fresh local king prawns, large New Zealand mussels, fresh salmon, calamari, mushrooms, white wine and fresh cream. Ìáýñï öåôïõôóßíé, ìå öñýóêéá ôïðéêþ ãáñßäá, ìåãüëá ìýäéá ÍÝáò Æçëáíäßáò, öñýóêïò óïëïìüò, êáëáìüñé, ìáíéôüñéá, Üóðñï êñáóß êáé öñýóêéá êñýìá. Recommended Wine: Pinot Grigio (See the wine list in the page Italian white) PRICE ACCORDING TO SIZE Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and 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. Tortellini Tortellini are ring-shaped pasta, sometimes also described as "belly button" They are typically stuffed with a mix of meat pork loin and prosciutto or cheese. Originally from the Italian region of Emilia in particular Bologna and Modena. Tortelloni are similar but larger and with vegetable stuffing RIGATONI ALLA BOTTICELLI Pasta tubes with chicken pieces, onions, parsley and cream. Æõìáñéêü ìå öéëåôüêéá êïôüðïõëïõ, êñåììýäé, ìáúíôáíü êáé êñýìá. The tortellini was born in Castelfranco Emilia, one night during a trip, Lucrezia Borgia checked into an inn in the small town and during the night the host became so captivated by Lucrezia's beauty that he could not resist the urge to peek into her room through the keyhole. The bedroom was only lit by a few candles, and so he could barely see her belly button. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the tortellini that night. spicy hot

6 Pg.6 PIZZA TRADITIONAL HOMEMADE IN STONE OVEN Pizza is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a "pizzeria". The phrases "pizza parlor", "pizza place" and "pizza shop" are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff. C A L Z O N E 1 JULIO CESAR'S CALZONE Folded pizza filled with fillet steak strips, fresh chillies, garlic, Italian cheese, rocket leaves & shaved parmigiano. Φρέσκα σάλτσα ντοµάτας, κοµµατάκια από φιλέτο,φρέσκo τσίλι, σκόρδο, ιταλικό τυρί, ρόκα & ξύσµατα τυριού παρµεζάναs. BOTTICELLI CALZONE Folded pizza filled with fresh mushrooms,cheese, cream sauce, chicken fillet strips & pesto Κοµµατάκια κοτόπουλου µε φρέσκα µανιτάρια,τυρί, σώς κρέµας & πέστο 1 PESCATORA CALZONE Folded pizza filled with fresh local prawns, mussels, calamari, tarragon, garlic, fresh tomato sauce and Italian cheese Φρέσκα σάλτσα ντοµάτας, φρέσκες τοπικές γαρίδες, µύδια, τάραγκον, σκόρδο, καλαµάρι & ιταλικό τυρί C A L Z O N E P I Z Z A E X T R A T O P P I N G S For any extra topping cheese 4.00 meat toppings seafood vegetables 3.00 P I Z Z A MARGHERITA Fresh tomato sauce, basil & Italian Cheese Φρέσκα σάλτσα ντοµάτας, βασιλικό & ιταλικό τυρί POVERALLA Fresh tomato sauce, garlic, oregano, olive oil & Italian Cheese Φρέσκα σάλτσα ντοµάτας, σκόρδο, ρίγανη, ελαιόλαδο & ιταλικό τυρί QUATRO FORMAGGIO Fresh tomato sauce with four Italian cheeses Φρέσκα σάλτσα ντοµάτας µε τέσσερα ιταλικά τυριά CAMPAGNOLA Fresh tomato sauce, chicken fillet strips, mixed peppers, mushrooms, sundried tomatoes, onions, basil & Italian Cheese Φρέσκα σάλτσα ντοµάτας, κοµµατάκια κοτόπουλο διάφορες πιπεριές, µανιτάρια, λιαστές ντοµάτες, κρεµµύδια, βασιλικό & ιταλικό τυρί JULIO CAESAR'S PIZZA Fresh tomato sauce, fillet steak strips, fresh chillies, garlic, Italian Cheese, topped with rocket & shaved parmigiano Φρέσκα σάλτσα ντοµάτας, κοµµατάκια από φιλέτο, φρέσκo τσίλι, σκόρδο, ιταλικό τυρί, ρόκα & ξύσµατα τυριού παρµεζάναs HAWAIIΑΝ Fresh tomato sauce, ham, fresh pineapple & Italian cheese Φρέσκα σάλτσα ντοµάτας, ζαµπόν, φρέσκος ανανάς & ιταλικό τυρί PESCATORA PIZZA Fresh tomato sauce, fresh local prawns, mussels, tarragon, garlic, calamari & Italian Cheese Φρέσκα σάλτσα ντοµάτας, φρέσκες τοπικές γαρίδες, µύδια, τάραγκον, σκόρδο, καλαµάρι & ιταλικό τυρί GAMBERONI CON ANANAS Fresh tomato sauce, fresh local prawns, fresh pineapple and Italian cheese Φρέκια σάλτσα ντοµάτας, φρέσκιες κυπριακές γαρίδες φρέσκος ανανάς και ιταλικό τυρί GRAZIE SPECIAL Fresh tomato sauce, olive oil, basil, Italian cheese, fresh cherry tomatoes, topped with buffalo mozzarella, rocket leaves & prosciutto Φρέσκα σάλτσα ντοµάτας, ελαιόλαδο, βασιλικό, Ιταλικό τυρί, φρέσκα ντοµατίνια, µε επικάλυψη από βουβαλίσιο τυρί µοτσαρέλα, ρόκα & προσιούτο ROMANA Fresh tomato sauce, anchovies, capers, black olives, fresh chilies & Italian Cheese Φρέσκα σάλτσα ντοµάτας, αντæούγιες, κάπαρη, µαύρες ελιές, φρέσκο τσίλι & ιταλικό τυρί NEW YORK HOT Fresh tomato sauce, pepperoni, mixed peppers, Italian Cheese and chilli. Φρέσκα σάλτσα ντοµάτας, πεπερόνι, διάφορες πιπεριές, ιταλικό τυρί και καυτές πιπεριές. BOTTICELLI PIZZA Fresh mushrooms, cream sauce, chicken fillet strips & pesto Κοµµατάκια κοτόπουλου µε φρέσκα µανιτάρια, σώς κρέµας & πέστο VEGETARIAN Mixed peppers, mushrooms, sweet corn, onions, olives, Italian cheese & tomato sauce Φρέσκα σάλτσα ντοµάτας, διάφορες πιπεριές, ιταλικό τυρί, φρέσκα µανιτάρια, καλαµπόκι, µαύρες ελιές & κρεµµύδι BOLOGNAISE PIZZA Pizza with bolognaise sauce Πιτσα µε σάλτσα πολογνεζ TUNA SWEET CORN Pizza with tuna and sweet corn Πιτσα µε τονο και καλαµπόκι ITALIA VS CYPRUS Pizza with fresh buffalo mozzarella, fresh homemade halloumi, fresh tomato sauce and oregano. Πίτσα µε φρέσκο βουβαλίσιο τυρί, φρέσκο σπιτίσιο χαλλούµι, φρέσκια ντοµάτα και ρίγανη spicy hot

7 QUALITY FOOD & SERVICE GUARANTEED! PESCE Pg.7 P E S C E F I S H BRANZINO AL CARTOCCIO Sea bass with olive oil, fresh dill baked in an open oven. ËáõñÜêé ìå ëüäé åëéüò êáé Üíçèï. ØÞíåôáé óå áíïéêôü öïýñíï SALMONE PRIMAVERA Salmon steak cooked in white wine, fresh cream and parsley sauce. Óïëïìüò ìå óüëôóá êñýìáò, ëåõêü êñáóß êáé ìáúíôáíü. SALMON ALA GRIGLA Salmon with fresh dill and olive oil, baked in an open oven. Óïëïìüò öéëýôï øçìýíïò ìå åëáéüëáäï êáé Üíçèï, ØÞíåôáé óå áíïéêôü öïýñíï. SALMONE SPECIALITE Salmon fillet cooked with fresh mint, rosemary, fresh cream, pernot and dry martini, topped with fresh local prawns served with green vegetables. Óïëïìüò öéëýôï øçìýíïò ìå äéüóìï, äåíôñïëßâáíï, öñýóêá êñýìá, ðåñíïô, ìáñôßíé êáé öñýóêéåò ãáñßäåò êõðñéáêýò óåñâéñéóìýíïò ìå ðñüóéíá ëá áíéêü P E S C E F I S H CALAMARI AIFERRI CON PEPERONCINI Squid grilled, served with panfried rocket leaves, topped with fresh chillies, olive oil and lemon sauce. ÊáëáìÜñé ìå ôóßëé, ëåìüíé, åëáéüëáäï, ñüêá. ÌáãåéñåìÝíï óôç ó Üñá. CALAMARI SPECIALITE (Local - Fresh) Fresh calamari stuffed with goats cheese, spinach, pickles, capers, garlic, chilli and cherry tomatoes. Baked in a stone oven with fresh tomato sauce and finished on the open oven with extra virgin olive oil. ÖñÝóêï êáëáìüñé ìå ãýìéóç áðü êáôóéêßóéï ôõñß, óðáíüêé, îõäüôá, êüðáñç, óêüñäï, ôóßëé êáé íôïìáôßíéá. Óôï öïýñíï ìå öñýóêéá óüëôóá íôïìüôá êáé ðáñèýíï åëáéüëáäï. GROUPER BIANCA FRESCO White Grouper steamed Ñïöüò ìáãåéñåìýíïò óôïí áôìü Price according to size. Ç ôéìþ åßíáé áíüëïãç ôïõ ìåãýèïõò. ARAGOSTA Live lobster from our marine aquarium. Æùíôáíüò áóôáêüò, êáôåõèåßáí áð ôï åíõäñåßï ìáò. Price according to size. Ç ôéìþ åßíáé áíüëïãç ôïõ ìåãýèïõò Live Seafood Our restaurant proudly serves the finest and freshest seafood. From our fresh local prawns to our fresh vongole and oysters, the chef always makes sure of the high quality of our seafood dishes. COZZE NERE FRESCHE Fresh black mussels cooked with onion, garlic, white wine, fresh cream and parsley ÖñÝóêá ìüõñá ìýäéá ìáãåéñåìýíá ìå êñåììýäé, óêüñäï, ëåõêü êñáóß, êñýìá ãüëáêôïò êáé ìáúíôáíü GAMBERONI FARFALLE Fresh local crispy pan fried butterfly king prawns cooked in white wine and butter sauce. ÖñÝóêåò íôüðéåò ôçãáíçôýò ãáñßäåò ãßãáò, óå ëåõêü êñáóß êáé âïýôõñï. ASK FOR OUR FRESH CATCH OF THE DAY All of the above dishes are served with a selection of vegetables and potatoes. ¼ëá ôá ðéï ðüíù ðéüôá óåñâßñïíôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôá GAMBΕRONI SALVAGIO CON ANANAS Fresh local prawns cooked with fresh pineapple, served with cranberry and orange sauce. ÖñÝêéåò ãáñßäåò ìáãåéñåìýíåò ìå öñýóêï áíáíü, óåñâßñåôáé ìå óüëôóá êñüíìðåñι êáé ðïñôïêüëé GAMBERONI ALLA PROVENZALE Fresh local king prawns, tomato sauce, garlic,onions, tarragon, white wine, a touch of fresh cream and ouzo. Served with plain Italian rice ÖñÝóêåò ôïðéêýò ãáñßäåò, öñýóêéá óüëôóá íôïìüôáò, óêüñäï, êñåììýäé, ëåõêü êñáóß, öñýóêéá êñýìá êáé ïýæï. Óåñâßñåôáé ìå éôáëéêü ñýæé. Live and fresh delivered daily from the fishermen to our marine aquarium. A selection of our quality seafood includes the Cyprus slipper lobster, Cyprus crayfish lobster, blue lobster, black mussels, vongole, and oysters. spicy hot

8 Pg.8 CARNE C A R N E M E A T MEDAGLIONI SICILIANA Fresh pork fillet cooked with orange and pineapple sauce, served with mashed potatoes and caramelized red cabbage. ïéñéíü öñýóêï öéëýôï (øáñïíýöñé) ìå óüëôóá áðü ðïñôïêüëé êáé áíáíü. Óåñâßñåôáé ìå ðïõñý ðáôüôáò êáé êáñáìåëùìýíï êüêêéíï êñáìðß. MAIALE DI CANALETTO 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. MAIALE MILLANESSE Fresh Breaded Pork fillet served with spaghetti napolitana. ïéñéíü öñýóêï öéëýôï (øáñïíýöñé) ìå êáðßñá. Óåñâßñåôáé ìå óðáããýôé íáðïëéôüíá. POLLO CON PANNA Fresh chicken fillet with onions, mushrooms, white wine and fresh cream. Served with a selection of vegetables and potatoes. ÖñÝóêï φéëýôï êïôüðïõëï ìå êñåììýäéá, ìáíéôüñéá, ëåõêü êñáóß êáé öñýóêéá êñýìá. Óåñâßñåôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò. POLLO ALLA ZINGARA Fresh chicken fillet with tomato, onions, garlic, white wine and tarragon. Served with a selection of vegetables and potatoes. ÖñÝóêï öéëýôï êïôüðïõëï ìå íôïìüôá, êñåììýäéá, óêüñäï, ëåõêü êñáóß êáé ôüñáãêïí. Óåñâßñåôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò. ANATRA CON BACCHE French breast of Duck cooked in fresh wild berry sauce, served with mashed potatoes and caramelized red cabbage. ÓôÞèïò ãáëëéêþò ðüðéáò ìáãåéñåõìýíï óå óùò áðü öñýóêá Üãñéá ìïýñá. Óåñâßñåôáé ìå ðïõñý ðáôüôáò êáé êáñáìåëùìýíï êüêêéíï êñáìðß C A R N E M E A T ANITRA AL VINO ROSSO E MIELE French breast of Duck with thyme, honey, red wine and demi-glace sauce, served with mashed potatoes and caramelized red cabbage. ÓôÞèïò ãáëëéêþò ðüðéáò ìáãåéñåõìýíï óå óùò áðü èõìüñé, ìýëé êáé êüêêéíï êñáóß. Óåñâßñåôáé ìå ðïõñý ðáôüôáò êáé êáñáìåëùìýíï êüêêéíï êñáìðß. FILETÔO AL PEPE Prime fillet steak, flambe style, cooked to your liking with hot pepper sauce. Served with a selection of vegetables and potatoes. ÓôÝéê öéëýôï öëáìðý øçìýíï üðùò óáò áñýóåé, ìå êáõôþ óüëôóá ðéðåñéïý. Óåñâßñåôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò. FILETÔO AL BAROLO Prime fillet steak, flambe style, with a rich mushrooms and red wine sauce with a touch of cream. Served with a selection of vegetables and potatoes. ÓôÝéê öéëýôï öëáìðý ìå ðëïýóéá óüëôóá áðü ìáíéôáñüêéá, êüêêéíï êñáóß êáé êñýìá. Óåñâßñåôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò. SPEZZATINO DI MANZO Prime fillet steak pieces, flambe style, cooked in fresh tomato sauce, with mushrooms, garlic and basil. Served with a selection of vegetables and potatoes. ÓôÝéê öéëýôï öëáìðý óå óüëôóá íôïìüôáò, ìáíéôáñüêéá, óêüñäï êáé âáóéëéêü. Óåñâßñåôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò Market Price Market Price C A R N E M E A T FILEΤΤO AL GORGONZOLA Prime fillet, flambe style, with a rich mushroom and red wine demi glass sauce topped with Gorgonzola cheese. ÓôÝéê öéëýôï öëáìðý ìå ðëïýóéá óüëôóá áðï ìáíéôáñüêéá, êüêêéíï êñáóß êáé ôõñß Êïñêïíæüëá. FILEÔTO MODENA Prime fillet steak, flambe style, cooked with virgin olive oil, Modena balsamic Italian vinegar and Marsala wine. ÓôÝéê öéëýôï öëáìðý øçìýíï óå ðáñèýíï åëáéüëáäï, Éôáëéêü ìðáëóüìéêï îýäé Modena êáé êñáóß ÌáñóÜëá. FILETÔO AL FEGATO D OCA Prime fillet steak, flambe style, cooked in a rich Madeira sauce, served with foie gras liver. ÓôÝéê öéëýôï ìå ðëïýóéá óüëôóá ìáäýñá. Óåñâßñåôáé ìå óõêþôé Þíáò. V I T E L L O V E A L VITELLO SAN MARCO Prime veal fillet, flambe style, served with tomato sauce, anchovies, capers, garlic and basil. Ìïó áñßóéï öéëýôï öëáìðý ìå óüëôóá íôïìüôáò, áíôæïýãéåò, êüðáñç, óêüñäï êáé âáóéëéêü. SCALOPPINE AL GIUSEPPINA Prime veal fillet, flambe style, served with onions, bacon, mushrooms, white wine and cream. Ìïó áñßóéï öéëýôï öëáìðý ìå êñåììýäéá, ìðýéêïí, ìáíéôüñéá, ëåõêü êñáóß êáé êñýìá. All the above dishes are served with a selection of vegetables and potatoes. ¼ëá ôá ðéï ðüíù ðéüôá óåñâßñïíôáé ìå äéüöïñá ëá áíéêü êáé ðáôüôåò. Master Chef (Greece) visits Grazie Ristorante. Verdict: I particularly enjoyed the steak. The meat was of exceptionally high quality! spicy hot

9 QUALITY FOOD & SERVICE GUARANTEED! ALLA GRIGLIA Pg.9 A L L A G R I G L I A F R O M T H E G R I L L ANGUS RIB EYE STEAK FILEÔTO DI MANZO Prime fillet steak. ÓôÝéê öéëýôï óôç ó Üñá. FILLET STEAK KEBAB COSTOLETTE DI AGNELLO 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 on the page Italian red) ANGUS BURGER Fillet steak, veal fillet ANGUS FILLET STEAK ANGUS T-BONE STEAK Certified Angus Beef All grilled dishes are served with a selection of grilled vegetables and mashed potatoes. ¼ëá ôá ðéüôá ó Üñáò óåñâßñïíôáé ìå äéüöïñá ëá áíéêü ó Üñáò êáé ðïõñý ðáôüôá. Market price Market price DEGREE OF COOKING The amount of time a steak is cooked is a personal 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 evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo. Blue rare or very rare - (46 C [115 F] core temperature) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as "blood rare" or "bloody as hell". In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. Rare - (52 C [125 F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm. Medium rare - (55 C [130 F] core temperature) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouse will generally cook to at least this level. Medium - (60 C [140 F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown. Medium well done - (65 C [150 F] core temperature) The meat is light pink surrounding the center. Well done - (71 C [160 F] and above core temperature) The meat is graybrown throughout and slightly charred. Overcook - (much more than 71 C [160 F] core temperature) The meat is dark throughout and slightly bitter. In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal ). The Certified Angus Beef brand is brought to you by generations of family farmers who are dedicated to the production of high-quality Angus cattle. Their commitment to excellence yields premium beef that earns the Certified Angus Beef brand. The brand is a cut above USDA Prime, Choice and Select. Beef passes 10 specifications for quality not required of regular USDA less than 1.5% of beef makes the cut.

10 Pg.10 WINES WINE MENU WHITE WINES CYPRIOT XINISTERI Dry 1 XINISTERI Medium Dry 1 ITALIAN LAMBRUSCO Medium Sweet Sparkling PROSECCO Sparkling Dry SOAVE PINOT GRIGIO FRASCATI ASTI Medium Sweet Sparkling GREEK MOSHOFILERO CHILEAN CHARDONNAY RESERVA SAUVIGNON BLANC RESERVA FRENCH CHABLIS NEW ZELAND CLOUDY BAY 8 WINE BY GLASS 4.00 ROSE WINES CYPRIOT ROSE Dry ITALIAN LAMBRUSCO Sparkling Medium Sweet BARDOLINO PORTUGAL MATEUS WINE BY GLASS 4.00 RED WINES CYPRIOT RED DRY 1 MARATHEFTIKO SYRAH ITALIAN LAMBRUSCO Sparkling Medium Sweet CHIANTI BARDOLINO VALPOLICELLA CHIANTI CLASSICO MONTEPULCIANO D'ABRUZZO AMARONE 8 BRUNELLO DI MONTALCINO BAROLO GREEK AGIORGITIKO 100% CHILEAN MERLOT RESERVA MERLOT GRAN RESERVA CABERNET SAUVIGNON RESERVA CABERNET SAUVIGNON GRAN RESERVA SYRAH GRAN RESERVA FRENCH PINOT NOIR BEAUJOLAIS VILLAGES CHATEAUNEUF - DU- PAPE 8 WINE BY GLASS 4.00 EXCLUSIVE WINES CHATEAU MARGAUX PREMIER GRAND CRU CLASSE GRAND VIN DE CHATEAU LATOUR PREMIER GRAND CRU CLASSE PAUILLAC , CHATEAU HAUT- BRION CRU CLASSE DES GRAVES , CHAMPAGNE WHITE BRUT CUVÉE ROSE BRUT DOM PERIGNON VINTAGE LOUIS ROEDERER CRISTAL ,00 Ask for the house white or rose champagne WINE & FOOD MATCHING Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often p r e s e n t t o m a k e f o o d p a i r i n g recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience more enjoyable. 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 and wine experts believe that the most basic element of food and wine pairing is understanding the balance between the "weight" of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm light delicate dish like a quiche while light bodied wines like Pinot grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food.

11 QUALITY FOOD & SERVICE GUARANTEED! Pg.11 SAY... FORMAGGIO! Grana Padano Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan, who used ripened cheese as a way of preserving surplus milk. By the year 1477, it was regarded as one of the most famous cheeses of Italy. It can last a long time without spoiling, sometimes aging up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls. Other grana cheeses are also made in Lombardy, Piedmont, Trentino, and Veneto. Like Parmigiano Reggiano, Grana Padano is a semifat hard cheese which is cooked and ripened slowly (for at least 9 months, then, if it passes the quality tests, it will be fire-branded with the Grana Padano trademark). It is produced all yearround and the quality can vary seasonally as well as by year. Though similar to Parmigiano Reggiano cheese, the younger Grana Padano cheeses are less crumbly, milder and less complex in flavor than their more famous, longer-aged relative. Parmigiano-Reggiano Parmigiano-Reggiano also known in English as Parmesan is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", while European law classifies the name as a protected designation of origin. Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. The English name for the cheese Parmesan comes from the French name for it. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano. Taleggio cheese Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin. The production takes place every autumn and winter when the cows are tired. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will mature within six to ten weeks. It is washed once a week with a seawater sponge, in order to prevent mold infestation, and to prevent the cheese from forming an orange or rose crust. The factory-made cheeses are brighter and moderate in flavour. Spices, raisins, nuts and lemons are also added. Mozzarella di Bufala Mozzarella di bufala is a type of mozzarella produced solely from the milk of the domestic water buffalo raised in designated areas of Lazio and Campania in Italy and it holds the status of a protected designation of origin (PDO 1996). After the milk is treated the curd is left until the point when it can be stretched. The cheese is then stretched and kneaded to produce a delicate consistency this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella. It is then typically formed into ball shapes. In Italy, a "rubbery" consistency is generally considered not satisfactory, the cheese is expected to be softer. Gorgonzola Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Gorgonzola has reportedly been produced in Gorgonzola, Milan since AD 879, acquiring its greenish-blue marbling in the eleventh century. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce and Gorgonzola Piccante. Gorgonzola may be eaten in many ways. It may be melted into a risotto or served alongside polenta. Pasta with gorgonzola, usually gorgonzola goes on short pasta, such as penne, rigatoni not with spaghetti or linguine. It is frequently offered as pizza topping. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheeses pizza). GRAPPA... ITALY'S ELIXIR Grappa is a uniquely Italian drink. It was originally made in Bassano del Grappa, a town of Italy's northern Veneto region. It is from this town that Grappa gets its name. Traditionally, made from pomace, the discarded grape seeds, stalks, and stems that are a by-product of the winemaking process, Grappa has been around since the Middle Ages. For generations, Italians have sipped this "firewater" after meals and even added a little to their morning espresso "Cafe Corretto,", to "correct" it. Once considered an acquired taste, popular only in Italy. It is similar to Spanish orujo, French marc, Greek tsipouro and Cypriot Zivania. Traditionally, Grappa is served chilled in shot glasses and after the meal, as the Italians believe that it aids digestion, but nowadays with the introduction of boutique grappas, flute glasses are used traditionalists though continue to taste grappa in the traditional shot glass.

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