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On this menu 59 dishes
Taramosalata
Aubergine Imam Bayeldi
Savoro of Mackerel
Fish Salad
Saganaki a la Perea (Served hot)
Courgettes Farci a la Grecque
Grapefruit Cocktail
Melon cocktail
Avocado & Prawn Cocktail
Consomme en gelee
Cream of tomato
Potage Avgolemono
YALANJI DOLMAS : Savoury rice wrapped in vine leaves
PATE DIANA : A soft, creamy mousse of chickens' and ducks' livers, served with hot toast
HUMMUS : A pate of chick peas, Lemon, Taheena, olive oil and garlic
TALATTOORIE : Diced cucumber and yoghourt flavoured with garlic and mint
COURGETTES FARCI A LA GREQUE - BABY MARROWS ARE NOW IN SEASON, AND COOKED THIS WAY THEY MAKE AN IDEAL HOT HORS D'OEUVRES
MEZEDES (Talattourie, Hummus, Pate Diana, Yalanji Dolmas, Taramosalata, Olives)
Moussaka
Ajem Pilaff
Poularde Tour Blanche
Poussin Farci au Bourgourie
Shashlik a la Russe
Chop Alexis Soyer
Roast Duckling Farci a la Grecque
Scoblianca of Veal Serbian Style
Kebab de Turbot a la Polita
Escalope de Veau Pane
Piccate al Marsala
Poussin au Beurre
Grilled Lamb Cutlets
Entrecote Steak
Paillard de veau
Sole Meuniere
Roast Grouse
ESCALOPPINI ALLA GENOVESE - SMALL ESCALOPES OF VEAL AND ARTICHOKE HEARTS FRIED IN BUTTER AND GARNISHED WITH POMMES PARISIENNE AND FRESH VEGETABLES
Taramosalata
Aubergine Imam Bayeldi
Mastroyanni's Fish Salad
Savoro of Mackerel - Mackerel, poached in a simple Court Bouillon of onions, carrots, cider, white wine vinegar, French mustard, mixed herbs and garlic.
Saganaki a la Perea - Scampi and mushrooms, fried in olive oil and finished off with a squeeze of lemon.
Scaphedhakia des Fruits de Mer - Baby marrows, of the right shape and size, are scooped out, filled with a prepared mixture of lobster, prawns, scampi and mushrooms and finished off under the Salamander.
Potage Avgolemono
Courgettes Farci a la Greque (Dolmades)
Moussaka
Phanariote Pilaffs
Ajem Pilaff - Chicken, rice, butter and fresh tomato
Poularde Tour Blanche
POUSSIN ROTI FARCI AU *BOURGOURIE
Shashlik a la Russe
Chop Alexis Soyer
TASS KEBAB A L'ORIENTALE - Small pieces of lamb and onions (in almost equal parts) slowly braised over a gentle flame, and flavoured with tomato and white wine.
ROAST DUCKLIN FARCI A LA GREQUE
SCOBLIANKA OF VEAL SERBIAN STYLE
Kebab de Turbot a la Polita
STEAK BARBA YANNY
Vlachopoula
Mont Parnasse
Paxinou - Breast of chicken fried in butter and garnished with fried banana, aubergine and pineapple.