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~ ~ First Course - Starters ~ ~

Dip Starters

Hummus - A puree of chick peas, tahini and garlic - blended with olive oil and lemon juice
Ful Bi - Hummus - The traditional way of eating hummus and ful
Taramasalata - Fish roe dip. Made with bread, garlic, lemon juice and olive oil
Mutabal - Aubergine dip with tahina, olive oil and garlic - garnished with parsley

Salad Starters

Tabouleh - A Burghal (cracked wheat) salad of chopped vegetables, mint, oil, lemon - served with lettuce leaves.
Baba Ganouge - Grilled aubergines with chopped tomatoes, onion, peppers, parsley, oil and lemon

Meat Starters

Gagamp - Cabbage leaves filled with lamb meat, rice, tomato and parsley, delicately spiced.
Amram - Burghal (cracked wheat) with lamb meat, spices, onion - grilled over a charcoal fire
Kufta - Balls of spicy lamb meat, mixed with onion, parsely, cumin, chilli, pepper and garlic - served with spinach
Kibeh - Lamb and Burghal (cracked wheat) filled with a mixture of meat, parsely and onion - served with a lemon wedge
Yershig - Home made spicy sausage

Fish Starters

Dabagadztzugnik - Small fish (whitebait) tossed in flour, deep fried in oil - served with lemon wedges.
Karides Prawn - Prawns cooked in a rich wine sauce with onion, parsely and peppers - topped with grated cheese.

Other Starters

Ful - Egyptian brown beans, cooked in oil and garlic - served with egg
Falafel - Small vegetable rissoles, made with ground broad beans, chick peas, coriander, cumin and tumeric - fried in oil
Shomin - Spinach and yoghurt salad, cooked in butter and onion - served with garlic and yoghurt.
Garge - Garlic mushrooms with cumin, caraway seed - cooked in wine.
Binirow Borek - Savoury pastries filled with cheese, parsley, nutmeg, egg - fried and served with garnish
Feta Cheese
Melon - Served with Wisniowka, polish liqueur

A Plate of Mezzeh

Vegetarian - A rich selection of tasty starters: hummus, falafel, tabouleh, baba ganouge, shomin, mutabal, binirow borek, feta cheese. Chef’s lavish bread.
With Meat - A rich selection of tasty starters: hummus, falafel, tabouleh, baba ganouge, mutabal, binirow borek, kufta, yershig.

 

~ ~ Bread ~ ~

Pita Bread

Chef’s lavish bread - Home made bread, thin, soft bread of the Caucasus - made on charcoal.

 

~ ~ Side Orders ~ ~

Armenian Salad - Mixed vegetable salad with olive oil and lemon juice.
Jajuk (Mass Khiar) - A salad of yoghurt, garlic, cucumber, mint and seasoning.
Tursu - Vegetable pickles
Olives - Green or black olives

 

~ ~ Main Course ~ ~

Lamb Kebab

Kash Kash - Spicy minced lamb with parsley, onion - served on a bed of grilled tomatoes and pitta bread and rice.
Madznov Kebab - Spicy minced lamb, served on a bed of pitta bread, topped with a fried egg and garlic with yoghurt and rice.
Shish Kebab - Chunks of lean lamb, marinated in oil - grilled with onion, green peppers, tomatoes - served with rice.
Tibilisi Kebab - A skewer of Shish and one minced meat kebab - seved with rice.
Shashlik - Marinated lamb chops, grilled with onion, peppers, tomatoes - served with rice.
Armenian Goulash - An Armenian favourite, made with pieces of lamb, cooked in a rich wine sauce together with courgette, carrot, onion, aubergine and tomato - served with rice.

Mixed Kebab

Chef’s Mixed Kebab - Mixture of Shish, Lulu (minced lamb), lamb chop, chicken and pork - cooked over charcoal, served with rice with a skewer of grilled onions, peppers and tomatoes.

Pork Kebab

Kharapak Khorovu - Chunk of pork, marinated in wine, oil, spices - served with rice.

Chicken Kebab

Judi Kebab - Marinated breasts of chicken - served with rice and grilled with onion, peppers and tomatoes.
Baby Poussin - Marinated baby poussin chicken - served with rice and grilled with onion, peppers and tomatoes.
Pollo Alla Crema - Tender breast of chicken, cooked in mushrooms, parsely, white wine and cream - served with rice.

Fish Main Courses 

Halibut Kebab - Marinated in olive oil, lemon juice, cooked over charcoal - served with rice, mixed salad (lettuce, onion, tomato, cucumber, olive oil) and with skewer of grilled onions, peppers and tomatoes.
Gaizag Trout -  Marinated in olive oil, lemon juice, cooked over charcoal - served with rice, mixed salad (lettuce, onion, tomato, cucumber, olive oil) and with skewer of grilled onions, peppers and tomatoes.
King Prawns Armenian - King Prawns sauted in garlic, oil, parsely, white wine - served with rice.

Steak Kebab

Steak Kebab - Marinated loin steak, cooked over charcoal and served with rice and mixed salad (lettuce, onion, tomato, cucumber, olive oil)
Pepper Steak - Sirloin steak with peppercorns in cream - served with rice.
Steak Diana - Flattened sirloin steak, cooked with mustard, sauted in mushroom and onion - served with rice.

Other Dishes

Koo Koo Omelete - Iranian style vegetable omlette. Vegetables can vary but will include any of the following - spinach, broad beans, French beans, potatoes, leeks (depending on availability).
Yershig Omelette - A mixture of spicy sausage pieces with eggs, tomatoes, peppers and topped with sumac (lemon flavoured powder).

Taverna Specialities

Cous Cous Bidawi - The vegetables may vary according to seasonal variation which will include, carrot, courgette, tomatoes, potatoes, leek, turnip, onion, chick pea etc. served on a bed of Kosko grains.
Cous Cous Bil Hoot - Halibut fish cooked over charcoal - served with Kosko grains and cooked vegetables.
Cous Cous Royal - with lulu (minced lamb) sheslig (marinated lamb), chicken - served with rice.

 

~ ~ Banquets ~ ~

Armenian Banquet - Starters: hummus, falafel, tabouleh, baba ganouge, kufta, yershig, taramasalata, mutabal, binirow borek, chef’s lavish bread;
Main Course: a selection of chef’s mixed kebab - chicken, minced lamb, lamb chop and pork cooked over charcoal - served with rice and with a skewer of grilled onions, peppers and tomatoes;
Dessert: Coffee and an Armenian delight
Vegetarian Banquet - Starters: hummus, falafel, tabouleh, baba ganouge, mutabal, binirow borek, shomin, feta cheese, chef’s lavish bread;
Main course: Cous Cous with cooked vegetables;
Dessert: Coffee and Armenian delight.

 

~ ~ Desserts ~ ~

Paklava - The most famed Armenian sweet having layers of pastry with a filling of walnuts, cinnamon, sugar, covered in syrup.
Kunafeh - Shredded pastry with a filling of walnuts, almonds, cinnamon and syrup.
Rum Baba - Served with cream and rum.