MAICh menu, 8-14/10/2012

My workplace is updating its website. A decision has been made to include the weekly menu for our international live-in students. Significance must be placed on food, since we live in a food-centric Greek island, considered the birthplace of the Mediterranean diet, with a great variety of local produce. The menu outlined below is for this week, starting tomorrow; the photos show a variety of meals served over the past year (they don't necessarily match the descriptions).

Monday

Lunch: Pasta with bolognaise, mushroom, vegetable or tomato sauce, served with aged gruyere

A variety of 6-7 salads

Dinner: Smoked lentil soup

Breaded fillet of catfish with seasonal vegetables

A variety of 2-3 salads

 

Tuesday

Lunch: Beef or vegetarian souvlaki with seasonal vegetables

Tzatziki and a variety of 5-6 salads

Dinner: Orzo vegetable soup

Chicken with grape syrup and Cretan herbs

Fried potatoes

A variety of 2-3 salads

Wednesday

Lunch: Eggplant imam baldi

Risotto

A variety of 6-7 salads

Dinner: Orange flavoured bean soup

Braised beef flavoured with orange and thyme, served with home-made pasta

Thursday

Lunch: Pasta with chicken and/or seasonal vegetables

A variety of 6-7 salads

Dinner: Cream with smoked yellow fava

Beef with basil, sun-dried tomatoes and vegetables

Friday

Lunch: Pizza with home-made crust and freshly grated gruyere

A variety of 6-7 salads

Dinner: Vegetable-rice soup

Braised lamb or pork with herbs and thyme honey

Fried potatoes

Saturday

Lunch: Green beans with fresh Cretan curd cheese

A variety of 3-4 salads

Dinner: Citrus flavoured chickpea (garbanzo) soup

Golden-fried chicken

Risotto

A variety of 2-3 salads

Sunday

Dinner: A choice of beef or vegetarian moussaka

A variety of 2-3 salads

A full range of vegetarian breakfast meals is available every morning. Seasonal salads are served with organic extra virgin olive oil and home-made accompaniments: vinegar-honey sauce, orange vinaigrette, honey-mustard vinaigrette, herbed yoghurt, curry ketchup. Only extra-virgin organic olive oil is used in cooking and frying. All meals are accompanied by home-made bread and fruit or a sweet.

You will notice a number of orange-flavoured meals - this is because use of local seasonal (and naturally fresh) produce is being made in the meals. Oranges are plentiful at the moment. Some menu items are standard (eg pasta once a week), while the major changes that occur on a monthly basis usually refer to the seasonality of the items. The chef - Yannis Apostolakis - is well known in the area, and has made a number of appearances on nationwide television cooking shows. We're obviously in good hands.

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