Yiannis restaurant evening menu

STARTERS

Calamari Tiganito: Fried calamari on a bed of mixed salad.

(V)Grilled Halloumi: Grilled Greek cheese served on a bed of salad.

(V)Baked goat’s cheese: With cherry tomatoes, topped with a fresh mint, virgin olive oil and balsamic dressing

(V)Tirokeftedes: Yiannis aunt's special recipe cheeseballs, served with a red roasted pepper coulis and olive pate

(V)Spanokopita: Greek filo pastry pie filled with spinach and feta cheese

Keftedes: Traditional Greek meatballs served in a rich tomato sauce

Greek Style Mussels: With ouzo, feta, fresh cream and chilli sauce

Gamberoni Yiannis: Succulent king prawns cooked in garlic butter, white wine and lemon, served with garnish

(V)Saganaki cheese: Deep fried Greek cheese

Lukaniko apo Bolos: Greek sausage in a garlic tomato sauce with baby aubergine and green pepper, topped with feta

Bacalaos with beer: Cod in a beer batter with a fresh parsley and mint sauce dressing

(v)Butter beans casserole: In tomato sauce with carrots and celery

SALADS

(V)Greek Salad: Lettuce, tomatoes, cucumber, red onions, green peppers, feta, olive oil, chillies and olives

(V)Smoked mackerel salad: With beetroot, eggs, green apples and Greek yoghurt

PLATTERS TO SHARE

(V)Greek platter served with pitta bread (for two to share)
Houmus, tsatziki, tirokafteri, aubergine salad, tomatoes, cucumber, olives, feta and green chillies

Yiannis platter-served with pitta bread (for two to share)
Meatballs stuffed vine leaves, red peppers, olives, spanokopita, halloumi, smoked Greek ham and Greek salad

KEBABS-THE HOUSE SPECIALITY!

Lamb shish kebab: Two lamb kebabs on a bed of pitta with tsatziki, topped with red onions and fresh mint. Served with salad and French fries

Kotopoulo kaftero: Two spicy chicken kebabs on a bed of pitta with Greek yoghurt. Served with French fries and salad.

Yiaurtlu: Marinated pork grilled served on a bed of Greek pitta bread, tomato sauce, yoghurt and topped with fresh mint, parsley and red onions. Served with French fries and salad.

Psari souvlaki: Salmon, tuna and mixed vegetable kebabs grilled and served with French fries and a mixed leaf and bean salad.

Lamb kofta kebab: Two marinated lamb mince kebabs, served in pitta with tsatsiki, mixed salad and fries

MOSHARI-BEEF

Stifado: Beef marinated in red wine with garlic, bay leaves and herbs in tomato sauce with shallots, served with rice.

Moussaka: Potatoes, aubergines, courgettes layered with mince beef, cheese béchamel sauce and parmesan.

Fillet steak: With a porcini wild mushroom sauce, served with French fries and salad

Fillet steak moussaka: Layers of aubergine, potato, courgette and fillet streak topped with bechamel and goat's cheese

ARNI-LAMB

Kleftiko from Morias: The house speciality! Lamb with potatoes, carrots, red onions, mixed peppers, celery and peas-topped with feta, white Greek cheese and rosemary, wrapped in filo pastry and baked in foil.

Rack of lamb: Rack of lamb on a bed of baby aubergine, cherry tomatoes and feta topped with virgin olive oil, fresh mint and balsamic dressing-served with potatoes lemonates.

KOTOPOULO-CHICKEN

Lemonato chicken: Roast chicken with potatoes in olive oil, lemon juice, oregano and garlic. Served with salad.

Chicken "Ioanna": Recipe from Yiannis very good friend in Rhodes. She owns one of the best mezze “ouzeri” tavernas on the island. Baked chicken in a brandy and feta cream sauce with mixed peppers and red onions, served with rice.

PSARIA-FISH

Tipsy swordfish: In a creamy ouzo and feta cream sauce with chilli, served with a timbale of rice, char grilled vegetables and lentils

Herby Monkfish: Steamed monkfish with herbs on a bed of creamy leek and carrot risotto, topped with anchovy dressing

Lavraki Yemisto: Baked sea-bass fillet stuffed with capers, gherkins and four fresh herbs with an olive oil and lemon juice dressing, served with French fries and salad.

VEGETARIAN

(V) Moussaka: Aubergines, potatoes, courgettes layered with soya mince, cheese bechamel and parmesan.

(V)Yemista: Baked stuffed tomatoes with rice and feta served with roast potatoes in a tomato and olive sauce, topped with parmesan cheese

(V)Melidzanes imambaldi: Baked aubergine stuffed with onions, garlic, halloumi and cherry tomatoes, served in a rich tomato sauce with potatoes lemonates.

(V)Spanokorizo: Fresh spinach and spring onion risotto topped with feta cheese, sundried tomatoes and artichokes, served with salad

SIDE ORDERS

Basket of French fries

Dips served with pitta. Choose from: Houmus, Aubergine salad, Tsatziki, Tirokafteri(spicy feta cheese), Olives

Side salad

Potatoes lemonates

Greek style garlic bread

Pitta bread

DESSERTS

Baklava served with ice cream and strawberry syrup: A generous triangle of Greek filo pastry with walnuts, pistachios and honey syrup.

Home made Walnut and metaxa brandy cake: Sponge cake with honey syrup topped with fresh cream and chocolate sauce

Greek Yoghurt: With honey and walnuts.

Greek yoghurt and ricotta cheese mousse: Topped with a sweet cherry sauce. Accompany this with a glass of Mavrodaphne dessert wine.

Galactobureko: Yiannis special patisserie cream in filo pastry topped with honey syrup

Greek Sweets for two: A selection of Greek sweets served with Greek yoghurt

Chicago ice cream: Chocolate ice cream with fresh cream, chocolate sauce and almonds.

Homemade Creme brulee: Our chef's speciality! Please ask for today's flavour

Profiteroles: with fresh cream, ice cream and chocolate sauce.

LIQUEUR COFFEES: Irish, brandy, Cointreau, hot shot Tia Maria, Sambuca, Grand Marnier

Glass of mavrodaphne Greek dessert wine

MEZZE

All mezze are for a minimum of two people and are priced per person

Vegetarian Mezze
Humus
Tsatziki
Aubergine salad
Tirokafteri(spicy feta cheese)
Greek salad
Stuffed vine leaves
Spanokopita
Lentil casserole
Vegetarian moussaka
Cheeseballs with red roast peppers coulis Courgettes fritters with feta sauce Pitta bread
Selection of sweets: Baklava, Greek yoghurt and Turkish delight.

Meat Mezze
Humus
Tsatziki
Tirokafteri(spicy feta cheese)
Greek Salad
Stuffed vine leaves
Spanakopitta
Meatballs
Greek sausage
Spicy chicken kebab
Moussaka
Beef Stifado
Pitta bread
Selection of sweets: Baklava, Greek yoghurt and Turkish delight.

Yiannis wine recommendation is Agioritiko or Retsina

Fish Mezze
Taramasalata
Tsatsiki
Aubergine salad
Stuffed vine leaves
Smoked mackerel and apples salad Mussels in ouzo sauce
Calamari
King prawns turcolimano
Fish kebab with tuna and salmon
Fish of the week
Rice,lentils and mixed vegetables
Pitta bread
Selection of sweets: Baklava, Greek yoghurt and Turkish delight.

Yiannis wine recommendation for the Fish mezze is Panselinos or Retsina

PARTY MENU: minimum 12 people

£10 non-refundable deposit per head required at time of booking. Pre-order required at least 24 hours in advance.

Starters

(V)Stuffed Vine leaves: Vine leaves stuffed with rice and herbs served with tsatziki

(V)Yiannis Platter: Houmus, tsatsiki, tirokafteri and olives served with pitta bread

Lukaniko Krasato: Greek sausage cooked in red wine with onions and peppers

Greek Style Mussels: With ouzo, feta, fresh cream and chilli sauce

(V)Grilled Halloumi: Grilled Greek cheese served on a bed of salad

Main courses

Beef stifado: Beef marinated in red wine with garlic, bay leaves & herbs in tomato sauce with shallots and carrots

Moussaka: Potatoes, aubergines, courgettes layered with minced beef, cheese béchamel and parmesan

Spicy Chicken Kebab: Two spicy chicken kebabs on a bed of pitta with greek yoghurt. Served with French fries and salad

(V) Turlu-turlu: Casserole with potatoes, aubergines, courgettes, carrots, green beans, cauliflower and tomato sauce topped with feta then baked

Kleftico: The house speciality! Lamb with potatoes, carrots, red onions and mixed peppers, topped with feta and rosemary, wrapped in filo pastry and baked in foil

Tuna and capers: Grilled tuna loin in olive oil,capers,dill and fresh lemon juice dressing,served with French fries and salad

Smoked cod royale: Smoked cod topped with a scallop in a creamy horseradish sauce served with vegetables and handmade fries

Fruity duck: Roast duck in a spicy red wine and fresh caramelised plum sauce,served with mashed potatoes and fresh vegetables

(V)Veggie moussaka: A soya mince version of Yianni’s classic

Desserts

Profiteroles: Served with chocolate sauce and ice cream

Baklava: Greek filo pastry with walnuts in honey syrup

Chicago ice cream: Chocolate ice cream with fresh cream, chocolate sauce and almonds

Greek Yoghurt: Topped with honey and walnuts

Crème brulee: flavour changes weekly