White Tower Restaurant
Pages
Dishes
Page 3
| 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) |
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| 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 |
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| Taramosalata | |
| Aubergine Imam Bayeldi |
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| 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. |
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| 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 |
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| Courgettes Farci a la Greque (Dolmades) |
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| Moussaka |
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| Phanariote Pilaffs | |
| Ajem Pilaff - Chicken, rice, butter and fresh tomato |
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| Poularde Tour Blanche |
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| POUSSIN ROTI FARCI AU *BOURGOURIE |
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| Shashlik a la Russe |
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| 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. |
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| ROAST DUCKLIN FARCI A LA GREQUE |
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| SCOBLIANKA OF VEAL SERBIAN STYLE |
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| Kebab de Turbot a la Polita | |
| STEAK BARBA YANNY |
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| Vlachopoula | |
| Mont Parnasse | |
| Paxinou - Breast of chicken fried in butter and garnished with fried banana, aubergine and pineapple. |