Yiannis restaurant evening menu

STARTERS

(V)Grilled Hallumi: on a bed of mixed salad and Yiannis dressing

Hallumi me bacon kai lahanika: Layers of hallumi, aubergine, courgette, bacon, tomato with a capers dressing and served with mixed salad

Baked Feta - Bouyoudi: In a parcel with tomatoes, chillies and virgin olive oil

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

(V)Kolokithokeftedes: Yiannis sister Filia's recipe. Three tasty courgette fritters on a bed of mint feta sauce

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

Greek sausage: in red wine sauce with mixed peppers and red onions

Calamari tiganito: Fresh calamari deep fried and served on a bed of mixed salad

Greek style mussels: Yiannis speciality with ouzo, feta, fresh cream and chilli sauce

Garides skordates: Three succulent king prawns cooked in garlic butter, white wine and lemon, served with garnish and salad

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

PLATTERS TO SHARE

(V)Greek platter served with pitta bread (for two to share)
Houmus, tsatziki, tirokafteri, aubergine salad served with Greek salad

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

KEBABS-THE HOUSE SPECIALITY!

Mixed kebabs platter for two: Lamb shish, spicy chicken, kofta served with salad, French fries, tsatsiki, chilli sauce and pitta.

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, tsatsiki and salad.

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

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

BEEF MOSXARI

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

Stifado: Beef marinated and cooked gently in red wine, garlic, bay leaves, herbs, shallots and baby carrots. Served with rice

Keftedes: Yiannis special recipe. five mouth watering meatballs in tomato sauce, served with fries and mixed salad

ARNI LAMB

Kleftiko from Morrias. The house speciality: Lamb with potatoes, carrots, red onions, mixed peppers, celery and peas-topped with feta cheese, rosamary and olive oil, wrapped in filo pastry and baked in foil

Yuvetsi: Mixed lamb pieces on bone, baked with pasta rice and green peppers, served with Greek salad

To bekri mezze hirino: Tipsy pork casserole with red wine, mixed peppers, chillies and rosemary served with mashed potato and salad

KOTOPOULO 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, ouzo and feta creamy sauce with mixed peppers red onions, served with rice.

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

Kotopoulo me klimatofila kai lahanika se filo: Baked chicken with peas, potatoes, carrots, celery topped with Greek graviera cheese wrapped in vine leaves and filo pastry

PSARIA FISH

Lithrini tiganito: Red snapper fillet on a bed of chargrilled vegetables, fresh mint and olive oil

Bakaliaros tiganitos me maintanu saltsa: Cod fillet in herby batter with parsley sauce served with beetroots, handmade fries, peas and spring onion salad

VEGETARIAN

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

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

(V)Turlu Turlu: Baked mixed vegetables in rich merlot red wine tomato sauce topped with feta cheese, aubergines, courgettes, mushrooms, peppers, peas, potatoes and red onions

(V)Domadakia yialatzi: stuffed vine leaves with rice and herbs topped with lemon bechamel sauce, served with olives and Greek chilli peppers

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