Spring 2008

Selection of Appetizers

Pan-fried Chicken Rice Cake served with homemade yogurt sauce

Feta and Spinach Frittata finished with home made yogurt sauce

Bacheeso Potato Home made potatoes with tzatziki or sweet chili sauce

Selection of Fresh-Roasted Organice Vegetables and forest mushrooms served with na'an

Grilled Sumac Beef with Tsatziki yogurt sauce

Salads

Caesar Salad with parmesan and anchovy crackers

Spring Mix Salad tossed with assorted nuts and seasonal fruits dressed with bleu cheese and balsamic

Greek Salad – sweet peppers, red onions, Niçoise olives, baby hearts of Romaine, cucumbers and olive oil lemon dressing

Caprese Salad vine-ripened tomatoes, fresh mozzarella and basil drizzled with balsamic-olive vinaigrette

Main Dishes

Bacheeso’s Grilled Meats for two, marinated leg of lamb, organic free-range chicken and flank steak served with tsatziki cucumber yogurt sauce, hummus, stuffed grape leaves, homemade feta cheese
and saffron basmati rice

Pan-fried Norwegian Salmon filet served with herb yogurt

Chicken Steak or Cheese Steak topped with swiss cheese and served with organic salad of the day

Flank Steak smoked with natural apple wood, served with wild perfumed with organic garden herbs

Roasted Eggplant Sandwich with home made aioli and salsa optional mozzerella or hummus

Persian-style Lamb Stew made with eggplant and Mediterranean aromatics, served over basmati rice

Bacheeso’s Kabob Burger served on Frenc roll with hummus dressing and feta cheese (optional)

Ravioli stuffed with portobello mushroom served over rose cream sauce

Pan-fried Chicken Parmesan accompanied by roasted vegetables and lemon caper sauce

Potato Gnocchi accompanied by roasted organic vegetables and tomato sauce (vegan)

Gypsy Chicken accompanied by sweet peppers and mozzerella ragout

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