AÉ ùm. Soups. hó«dƒh ƒ jg. Ëó dg Só dg AÉ ùm. » ùæahèdg "ƒà ù«h" AÉ ùm

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1 BAROCCO MENU_revised.pdf 1 12/17/15 8:30 PM Soups Aigo Boulido Old traditional soup from Provence, served with toasted baguette and cheese The Ancient Lentil Soup Traditional for European and Arabic countries lentil soup (not blended) with cilantro and dry mint with black pepper, olive oil Pistou Soup Provence The first old pesto recipe without parmesan cheese which represents the French Minestrone style soup Beef Goulash Traditional Hungarian broth with beef and paprika AÉ ùm hó«dƒh ƒ jg Ωqó j,á«ùfôødg ùféahôh á æe øe Ëób ó«j AÉ ùm Í Gh ü qªëÿg» ùfôødg "â«léh"`dg õñn e Ëó dg Só dg AÉ ùm á«hô dg Gó ÑdG ó«j AÉ ùm ƒg Só dg AÉ ùm πø ØdG,±É G Éæ ædg,iôhõµdg e qó j,á«hhqhc Gh ƒàjõdg âjr,oƒ SC G» ùæahèdg "ƒà ù«h" AÉ ùm Gõ«eQÉÑdG ÍL ho øe hc G ááó dg ƒà ù«ñdg áø Uh á jô dg Y É je G "ÊhÎ ùæ«e" AÉ ùm πã»àdg á«ùfôødg CÉ dg º AÉ ùm á jô dg Y ƒ G πø ØdGh CÉ dg º AÉ ùm ájó«àdg ájqé æ dg ا سعار تخضع لرسوم خدمة 10 ورسوم سياحة 6 جميع

2 BAROCCO MENU_revised.pdf 2 12/17/15 8:30 PM Appetizers Cured Lamb Leg Delicious cured lamb leg, served with toasted bread, gherkins, capers, berries and black olives The Oldest Wedding Risotto in the World The most ancient risotto served at Cretan weddings; it is cooked in its lamb juice, with lamb tenders made with the best quality of butter Grey Fish Mullet Bottarga or Avgotaraxo, Served with White Soil and Homemade Orange Jam Avgotaraxo has been considered a delicacy since the era of Pharaohs and it was an important element in the ancient Greek diet. Its value was also known in Byzantine times, while now it occupies a prominent place among gourmet products. It is a delicacy of cured Grey mullet roe, natural without preservatives, with nutritional value and a pleasant long-lasting taste Duck Liver Terrine Cuit A La Torche Walnuts and Citrus Marmalade Arriving from France to Egypt. Old historic French temptation 2500 hundreds years BC made of a fatted duck which gives you a burning match taste Marinated Red Mullet Mille Feuilles with Black Olive Tapenade, Comfit Tomatoes and Basil Olive Oil Old fashioned colorful fish dish, created by our chef. A delicious pan-fried red mullet with a tasty extra virgin olive tapenade Pan Seared Kidney with a Wholegrain Mustard Sauce Served with its own Bread Pan seared kidneys, rich and nourishing, based on wholegrain mustard. Ancient people use to eat them, by thinking that they will enrich their liver s needs Beef Tongue Warm Gribiche Sauce The old country cooking French style with a punchy acidity of Gribiche pair of ingredients in this delicious sauce Barocco Special Platter Selection of artichokes Barigoule, comfit prawns with lemon and garlic, chives cheese äóñ ŸG Oó e CÉ V òîa QÉ«ÿG, üªëÿg õñÿg e Ωó j,» T Oó e CÉ V òîa Oƒ SC G ƒàjõdgh äƒàdg,èµdg,π îÿg SGôYC G ô ëj ƒjhõjq ÑW ΩóbCG É déh ífgô T e CÉ dg º ôe ánƒñ e ƒjhõjq áø Uh ΩóbCG Gòg OGóYEG ºàj Éc,á«VÉŸG áæ S 200`dG ÓN. CÉ dg º ±ÉaõdG äóøm Ωó «d IóHõdG GƒfCG OƒLCG ΩGóîà SÉH Ñ dg âjôc IôjõL hcg QƒÑdG ª S "ÉLQÉJƒH" áhîdg Y Ωó e,"ƒ ùcgqéjƒéacg" æ üdg õæÿg É JÈdG Hôeh AÉ «ÑdG πµ Th áæygôødg ó Y òæe É«T ké ÑW "ƒ ùcgqéjƒéacg" qó j ké jcg âaôyh.» jôze G»FGò dg ΩÉ ædg kéeég Gô üæy ÚH kgrqéh kéféµe B G πàëj ɪæ«H,» fõ«ñdg ô ü dg ફb QƒÑdG ª S øe ƒæ üe» T ÑW feg.ábghòdg äééàæe ᪫h àªàj,á aém OGƒe hóh» «ÑW ÑW.Oó ŸG A»ædG kójƒw Ωhój» T Gòeh á«fgòz Rƒ G e Ωó ŸG QÉîØdÉH ƒ ŸG ÑdG óñc eé G Hôeh πñb áæ S 2500`dG GƒM òæe OGóYEG Ëób» ùfôa ÑW kgòncg démq ë«d,øgóÿg ÑdG øe ô üe OÓ«ŸG É ùfôa ª S øe ( ƒa π«e) á«fébq áæ«éy,oƒ SC G ƒàjõdg ƒë ùe e ƒ æÿg QƒÑdG Ñ Gh ƒàjõdg âjr,ºwéª dg Hôe øe ÉæJÉ W ù«fq qóycg GƒdC G»gGR Ëób ª S ÑW πñàe e Ωó ŸGh» ŸG» ûdg ôªmc G QƒÑdG ª S» ûdg ƒàjõdg QhòH á ü U e IÓ ŸG ƒø ùe óñc õñÿg e Ωó j OôÿG»Ñ j fcg º æe kéæx óñµdg ƒdhéæàj e Ée SÉædG Éc.º jód óñµdg äélé«àmg QhòH e Ωó e,ò eh»æz ÑW,IÓ ŸG ôª óñc OôÿG " û«ñjôz" á ü U e øné S ô H É ùd «Y Ø J Ëó dg»øjôdg» ùfôødg ïñ ŸG øe ÑW á Vƒª G øe á µf á«ûdg " û«ñjôz" á ü U UÉÿG ƒchqéh ÑW, Ȫ G Hôe e ±ƒ TôÿG IôªK Ö b øe èjõe Í Gh ΩƒãdG ƒª«dg Ò üy

3 BAROCCO MENU_revised.pdf 3 12/17/15 8:30 PM Salads Greek Salad Original Greek salad with tomatoes, cucumber, peppers, capers, onions, served with original Greek feta cheese topped with oregano & extra virgin Greek olive oil Florentine Salad Young spinach leaves tossed with egg vinaigrette, parmesan flakes, crispy beef bacon, blue cheese and orange marmalade Red Tuna Caprese Classic Caprese salad, served with red tuna Maguro, Roma tomato and buffala mozzarella äé ùdg á«féfƒ«dg á ùdg,πø ØdG,QÉ«ÿG,ºWɪ dg e á«uc G á«féfƒ«dg á ùdg á«uc G á«féfƒ«dg Éà«ØdG áæñl e áeó e,π üñdg,èµdg ôµñdg ÊÉfƒ«dG ƒàjõdg âjrh ±É G ÈdG ÎYõdÉH áæjõeh "ÚàfGQƒ a" á S, «ÑdGh πÿg á ü U e áeó ŸG IÒ üdg ïféñ ùdg GQhCG Í G, ûeô ŸGh Oó ŸG ô ÑdG º,Qƒ ûñÿg Gõ«eQÉÑdG ÍL É JÈdG Hôeh, QRC G " õjôhéc ähgôj" hcg ôªmc G fƒàdg ª S fƒàdg ª S e áeó ŸG,᫵«SÓµdG " õjôhéc" á S ÉaƒH ÓjQGõJƒŸG ÍLh,ÉehQ ºWɪWh ôªmc G

4 BAROCCO MENU_revised.pdf 4 12/17/15 8:30 PM Main Courses Grilled Ribeye Steak 200 gms Served with gratinated potatoes and garlic butter Sweet Baby Goat Flambé with Molasses A 1,200 year old recipe. The meat is marinated two days in white juice with cinnamon, apples and grilled figs Guinea fowl cooked with hay in a close pot Old traditional recipe, an assortment of old vegetables with meat which upgrade the limit of this delicious homemade food Stuffed Lamb Rack with Brown Potato Tube Traditional old recipe of lamb with spinach, feta cheese and chicken livers Stifado Popular old Mediterranean dish. It is made with onion pearls or onion wedges and beef Giouvetsi Giouvetsi is a one pot meal food served in the old days. The perfect dish for a family dinner. Amazingly tasty and tender. It is made with Orzo and beef Pigeon au Sang Our chef reveals the trick to preparing this dish, roasted pigeon au sang, which borrows from Chinese old style roasts and its tribute to Pecking duck Poule au Pot Old traditional French Sunday s dinner recipe. A warm plate with chicken and vegetables Hammour with Vegetables Roasted in a Papillote Style The old relationship of French technique, Greek recipe and fish from the Arabian Gulf Monkfish Bourride Old adapted French recipe from Marseille in France. A local Greek myth says that the old Greek gods, bored with Olympus, came to Marseille to eat bourride, this being the only food that was fit for the gods á«ù«fôdg ÉÑWC G Æ 200 ájƒ ûe Ó VC G øe º áëjô T ΩƒãdÉH IóHõdGh ÉWÉ ÑdG ÉJGôZ e Ωó J ùhódg e ƒ ûÿg ô dg õyéÿg º Ò ü déh Úeƒj IóŸ ºë dg æj,áæ S 1200 ÉgôªY áø Uh ƒ ûÿg ÚàdGh,ìÉØàdG,áaô dg e «HC G e Qób ƒ e Ò U êélo ábôe e QÉ ÿg øe áyƒæàe áyƒª,ááób ájó«j áø Uh. õæÿg Ñ dg Gòg Y á«t á µf»ø j òdg ºë dg AGôª ùdg ÉWÉ ÑdG e» û CÉ V º Éà«ØdG áæñl,ïféñ ùdg e CÉ dg º øe ááób ájó«j áø Uh êélódg óñch hoéø«à S ífgô T hcg äé M øe OGóYEG ºàj.Ëób»Ñ T» Sƒàe ÑW ô ÑdG º h π üñdg» ùàaƒ«l Éãe ÑW ƒgh ááó dg ΩÉjC G øe Qób ÑW "» ùà«aƒ«l" ô ÑdG º h "hrqhg"`dg e ó j ôwh òjòd.á FÉ dg e AÉ û d ƒ ûÿg Ωɪ G ÑW øe Ñ dg Gòg OGóYEG AGQh áygèdg ÉæJÉ W ù«fq ûµj á«æ«üdg q» ûdg á jôw EG óæà ùj òdg, ƒ ûÿg Ωɪ G "ÚµH H" Ñ H Éfôcòjh ááó dg Qó déh êélódg ÑW.óMC G Ωƒj AÉ ûy Ö SÉæJ ááób ájó«j á«ùfôa áø Uh QÉ ÿg e øné S Qh ƒ ûeh QÉ ÿg e QƒeÉ dg ª S ƒ déh UÉN á«féfƒ«dg áø UƒdG,á«ùfôØdG á«æ àdg ÚH ô VÉ Gh» VÉŸG»Hô dg è«ÿg ª Sh ÖgGôdG ª S AÉ ùm ó«øj.é ùfôa É««Sôe á æe øe IÉMƒà ùe á«ùfôa áø Uh âq e CG ó H á«jôze G á db G CG á«ëÿg á«féfƒ«dg IQƒ SC G, ª ùdg AÉ ùm héæààd É««Sôe EG äaél, SƒÑª«dhCG øe á dbód í üj òdg ó«mƒdg Ñ dg fƒc Angus Beef Soft beef fillet (250 gms), polenta, grilled vegetables and green peppercorn sauce Sƒ G ô ÑdG º «bo øe Ió«üY,(ΩGôZ 250) ájô dg ô ÑdG º ífgô T ô NC G πø ØdG á ü Uh ájƒ ûÿg QÉ ÿg,iqòdg

5 BAROCCO MENU_revised.pdf 5 12/17/15 8:30 PM Casserole & Homemade Food of the Day from our Chef to your Table Monday Tafle Spitz Austrian national dish of broth meat and equally popular in the neighboring German state of Bavaria Tuesday Fish Kalymnitiko Traditional papillote Greek fish from the Island of Kalymnos with potatoes, extra virgin olive oil and vegetables Friday Traditional Pies Traditional Greek spinach pie, cheese pie and delicious custard pie ÉÑWC Gh äéæî«dg á«dõæÿg á«eƒ«dg ºµJóFÉe EG IÉ dg ù«fq ïñ e øe "õà«ñ S πaéj" ÚæKG Ωƒj πc ÉjQÉaÉH áj h Qƒ ûe ké jcg ƒgh,ºë déh hé ù AÉ ùm áñjô dg á«féÿc G "ƒµ«à«æª«déc" ª S ÑW AÉKÓK Ωƒj πc IôjõL øe ƒ ûÿg ÊÉfƒ«dG ª ùdg øe ó«j ÑW QÉ ÿgh ôµñdg ƒàjõdg âjr,éwé ÑdG e Sƒæª«dÉc ájó«j ôfé a á ªL Ωƒj πc.oî SɵdÉH h,áæñ ÉH,ïfÉÑ ùdéh ájó«j á«féfƒj á«t ôfé a

6 BAROCCO MENU_revised.pdf 6 12/17/15 8:30 PM Desserts Show from our Pastry to your Table äéjƒ G Vô e ºµJóFÉe EG ÉfõÑ øe The Oldest Recipe of Yoghurt with Teaspoon Homemade Cherry The initial recipe of fresh homemade yoghurt with homemade compote of cherries RôµdG øe á e e ΩóbC G Í dg áø Uh æ üdg õæe õæe RôµdG ±É ûn e æ üdg õæe Í d á«uc G áø UƒdG æ üdg The History of Old Cheeses Old recipe of cheese with brown soil on a digestive river ááó dg ÉÑLC G ïjqéj õñÿg øe á ÑW Y Í G øe ááób áø Uh The International Old Choconda Chocolate Recipe The American heritage chocolate is an authentic Middle American history. Chocolate was considered as food for gods by the Aztecs The Gulf of Arabic Sweets Old Arabian and traditional Middle East sweets presented in a modern way Traditional Milles Feuilles Classic Milles Feuilles served with a selection of sauce, chocolate, vanilla and lemon The exact origin of the Napoleon Mille-feuille is Three layers traditional Mille-feuille with homemade custard with vanilla extract flavour and traditional Choconda sauce recipe, from the American Aztec and colonies á«ÿé dg "Gófƒcƒ T" áj ƒcƒ T áø Uh ááó dg øe á «UCG áø Uh»g ᫵jôec G á«kgîdg J ƒcƒ ûdg áø Uh ShC G»µjôeC G ïjqéàdg»hô dg è«ÿg äéjƒ M áeó e ShC G ô ûdg øe ájó«j ááób á«hôy äéjƒ M ájô üy á jô H ájó«àdg ƒa π«ÿg 1651 áæ S G ƒa π«ÿg π UCG Oƒ j øe IQÉà áyƒª e Ωó J ᫵«sóµdg ƒa π«ÿg ƒª«dgh Ó«fÉØdG,áJ ƒcƒ ûdg,äé ü üdg äéæwƒà ùÿgh «JRB G ájqƒwgèeeg øe áj ƒcƒ ûdg âeó à SG π«e øe äé ÑW ákók øe ƒµàj»àdg áø UƒdG ò d ᫵jôec G á ü U h Ó«fÉØdG e æ üdg õæe OÎ SɵdG e ƒa "Gófƒcƒ T"