The Continental Restaurant & Banquets

Our extraordinary Soups for Saturday, August 17th | Our soups are made fresh daily using local vendors for their produce. Quality is our top priority.

* HEARTY MINESTRONE SOUP
* CREAMY SPINACH RICE SOUP
* FLUFFY & LIGHT MATZO BALL SOUP
* HOMEMADE CHICKEN NOODLE SOUP
* OUR FAMOUS SWEET & SOUR CABBAGE SOUP

We offer Soups To Go - 2 Sizes Quart & Bowl Sizes. We also have Gift Cards for purchase, in any denomination. All our soups are prepared for freezing if you desire.

■ QUOTE: "SOUP - It's like a hug that never stops giving." - Unknown

To learn more, visit: https://metromag.com/

■ EDUCATIONAL TOPIC
● The Scientific Reason Behind Why I'm So Obsessed With Soup

Consider this my love letter to soup in all of its forms.

I can pinpoint the stages of my life by their soups. Each era in my existence can be categorized by whatever brothy, hearty meal I was fixated on at the time.

In elementary school, it was Campbell’s Chunky chicken noodle in a pastel pink thermos my dad would pack in my lunch box. I’d first eaten the classic chicken noodle from Campbell's—the cans of Andy Warhol fame—but switched to chunky when I saw one of my friends eating it at lunch.

By high school it was French Onion from LongHorn Steakhouse since it was my family's go-to chain restaurant on particularly busy weekdays. In the years that followed I found myself buying Panera’s chicken tortilla soup from the grocery store since it tasted just like it did at the restaurants, or eating bacon corn chowder from the dining hall on particularly cold days at my college in upstate New York.

Now, I find particular comfort in my dad’s Puerto Rican sancocho, a dish he dubs the "best hangover cure." It’s made with plantains, batata, yuca, and other vegetables and roots we have to search long and hard for in our little New Jersey suburb. And while my soup obsession is specific to my favorites, I'm not the only person who considers fall the unofficial soup season.

As we head into autumn, people want to eat (and cook!) soup more than in other months: Google Trends shows a spike in search for soup recipes starting in September, just ahead of the autumnal equinox. Check out hashtags like (34.1 M views) and (29.4 M views) on TikTok and you’ll understand the hype reaches far and wide. Videos show both professional chefs and home cooks sharing their favorite recipes, plus content like packaged ramen upgrades and rotisserie chicken soup hacks.

Of course, soup is simple - just a bunch of chopped-up ingredients and your broth of choice thrown into a pot to steep and boil. It's this easy-to-follow formula that makes soup ideal for rookie cooks, and a staple dish in so many different countries and communities. Soup can also be altered to fit so many diets—gluten-free noodles, non-dairy creams, plant-based proteins - which makes it a standard meal across the world. Soups like lentil, Italian wedding, mofongo, pozole, and phở have wide-ranging cultural significance even when their flavors and fillings are so different.

Warm liquid is the one identifying factor of soup, so it's really no surprise people turn to soup in the colder months to feel a sense of comfort. Not only can the hot base be soothing to the throat and sinuses when sick, but a lot of the ingredients typically used in soup have immune-boosting effects, according to Toby Amidor, a registered dietician and author of The Family Immunity Cookbook. “Many soup stocks are made from bones of chicken, beef, or fish which are cooked for a few hours. This gives enough time for minerals like zinc, calcium, phosphorus, and magnesium to transfer into the liquid stock,” she said. “Add in veggies and you’ve got even more nutrients in the soup.”

The ease of cooking soup, whether microwaving it from a can or starting from scratch and throwing your ingredients into a slow cooker, make it an easy lunch or dinner to whip up, no matter your lifestyle. Just set it and forget it! You can even get boxes delivered to your doorstep in bulk if you'd prefer someone else do the work.

When cooking in bulk, soups have a pretty decent survival rate in the freezer, which makes them a good bang for your buck as well. Per Toby: “Soups have gained hype because you can make it into a full meal or pair it with a simple sandwich or salad (depending on what you put in it), and they’re perfect for meal prepping and for making a double batch and freezing for a busy work week.”

Take all these factors as evidence that my borderline obsession with eating soup for lunch and dinner is valid. Perhaps it’s even a healthy habit or, at the very least, a cost-effective way to keep warm in the cold months. Consider this my love letter to soup in all of its forms: thick chowders, tofu-packed misos, and the canned stuff you at any grocery store. To all the soups I've loved before, thank you for enveloping me in your warm broth, softened vegetables, and hearty proteins.

To learn more please visit: https://www.delish.com/food/a37962815/why-soup-is-good-for-you/

Please remember to like our page, make a comment, post a photo, give us a review, and check-in. Thank you.

Our scrumptious All-Day Luncheon Specials for Thursday, August 15th.

■ HEALTHY CHOICES
● ☆☆☆☆TOTAĹLY NEW ENTREE☆☆☆☆
▪︎ PLANT BASED CHICKEN SALAD
Spring Greens, Cucumbers, Tomatoes, Carrots, Red Onion, Avocado, Plant Based Grilled Chicken, Tossed in Virgin Olive Oil and Fresh Lemon Juice. | $18.00

▪︎ GUINNESS BRATWURST
Two Genuine Guinness Brats with a Pickle, Onion, Mustard, served in a Bun, French Fries, and Homemade Soup. $15.00

■ QUOTE
“Happiness is when what you think, what you say, and what you do are in harmony." - Mahatma Gandhi | Was an Indian lawyer, anti-colonial nationalist, and political ethicist who employed nonviolent resistance to lead the successful campaign for India's independence from British rule. He inspired movements for civil rights and freedom across the world.

To learn more please visit:
https://www.brainyquote.com/authors/mahatma-gandhi-quotes

■ ALL-DAY LUNCHEON ENTREES
● BEEF STROGANOFF
Sautéed Tender Pieces of Beef, Fresh Mushrooms, Onions served in a Sour Cream Sauce on a Bed of Buttery Noodles. | $22.00

● BRAISED LAMB SHANK
Slow cooking turns this Lamb into the most Tender, Succulent, Fall Off the Bone Meat, while creating a luxurious depth of flavor in this delicious Fresh Vegetable Tomato Sauce Gravy, served with Fresh String Beans and Oven Brown Potatoes. | $25.00

● SLOW COOKED SHORT RIBS
Angus Beef Short Rib slowly cooked in a flavorful Red Wine and served with Fluffy
Whipped Potatoes, Fresh Carrots and Roasted Mushrooms. | $27.00

● GREEK PASTICCHIO
Layers of Long Macaroni Noodles, flavorful and perfectly seasoned Ground Beef, layered with a savory Bechamel Sauce and topped with a flavorful Tomato Sauce and garnished with a Grated Graviera Cheese on top. | $20.00

● LOW FAT STUFFED CABBAGE ROLLS | Cabbage Leaves Stuffed with All White Turkey Meat and Rice and Topped with a Light Tomato Sauce, served with Fresh Vegetables and Fluffy Whipped Potatoes. | $20.00

● CHICKEN MARSALA
Sautéed Double Chicken Breast in our spectacular Marsala Mushroom Wine Sauce and served with Fresh Vegetables and Fluffy Whipped Potatoes. | $20.00

■ CONTINENTAL SANDWICHES
● BBQ BRISKET OF BEEF SANDWICH
Thinly Sliced Brisket of Beef served on a delicious bun with our flavorful BBQ Sauce, Soup du Jour, and French Fries. | $18.00

● BBQ CHICKEN GYROS OFF THE SPIT
BBQ CHICKEN GYROS OFF THE SPIT | Hand carved Chicken Gyros served with our tangy BBQ Sauce, a Bowl of Soup du Jour, and French Fries. | $18.00

● GRILL CRABMEAT SANDWICH
Crabmeat Salad atop of a Grilled Pita, and topped with Mozzarella Cheese, served with a delicious Bowl of Soup du Jour and Fresh Fruit Salad. | $ 17.00

■ SPECTACULAR SALADS
● SAN FRANCISCO SALAD
Diced Chicken, Walnuts, Raisins, Apricots, Tomatoes, Hard Boiled Eggs, Pears, and served on a Bed of Crispy Lettuce with our Signature Honey Lime Dressing. | $18.00

● SURF CITY SEAFOOD COBB SALAD
Our generous Cobb Salad served with Fresh Turkey Slices, Fresh Avocado, Crabmeat, Black Olives, Tomatoes, Crumbled Bleu Cheese, and Hard Boiled Egg atop of a Bed of Salad and laced with our own Tomato Bacon Dressing. | $18.00

● ORIENTAL CHICKEN SALAD
Grilled Chicken Breast with Mandarin Oranges and Chow Mein Noodles and served with our Flavorful Sesame Dressing. | $18.00

■ EDUCATIONAL TOPIC
● What Gandhi teaches the millennials on food
and fitness

Many millenials in India today devote a lot of time and energy to shed their weight. They go to gymnasiums, do zumba, swim and do planks. They also eat exotic food items from foreign lands such as avocadoes and quinoa.

But in the early years of the last century, there was a man who had foreseen the usefulness of all the ‘fad diets’ that we now partake. That man was Mahatma Gandhi, whose 152nd birth anniversary we will celebrate October 2, 2021.

Just two years ago, two scientists from the National Institution of Nutrition, Indian Council of Medical Research (ICMR), had written a paper on Gandhi’s philosophy about nutrition and diet.

Thought for food: Mahatma’s Views on Nutrition, Controlled and Balanced Diets, written by SubbaRao M Gavaravarapu and R Hemalatha, was published in the Indian Journal of Medical Research.

The year 2019 marked 150 years since the birth of Mahatma Gandhi.

The paper was written “to provide an overview of his (Gandhi’s) views on food, diet, nutrition and ‘experiments with food’ and their relevance.” Here are some of its key highlights.

■ On human diet
Gandhi believed in a “minimalistic approach to diet”, the authors wrote. He believed that food “was energy and even a medicine that is required to keep our body healthy and fit for work and, hence, one should take only what is required in minimum quantity and should refrain from eating to appease taste buds.”

This is reflected in Gandhi’s own statements:

▪︎ The body was never meant to be treated as a refuse bin, holding all the foods that the palate demands.

And:

▪︎ Eat sparingly now and then fast; eat on the lower side rather than over eating.

Gandhi, being a deeply religious man, described the human body as ‘the temple of God’ in his paper, Young India, August 8, 1929:

Instead of using the body as a temple of god, we use it as a vehicle for indulgences and are not ashamed to run to medical men for help in our effort to increase them and abuse the earthly tabernacle.

The Mahatma was against the polishing or refining of cereals such as rice and wheat.

The cereals should be properly cleansed, ground on a grinding stone, and the resulting flour used as it is. Sieving of the flour should be avoided. It is likely to remove the bhusi or the pericarp which is a rich source of salts and vitamins, both of which are most valuable from the point of view of nutrition. The pericarp also supplies roughage, which helps the action of the bowels…

Today, the latest nutritional studies wholeheartedly agree that polishing or refining can result in a loss of nutrition as well as fibre.

Gandhi was wary of sugars, especially refined sugars, given their potential to being addictive and consequently wreaking havoc on the body.

However, he made an exception for gur (jaggery):

… Gur is any day superior to refined sugar in food value and if the villagers cease to make gur as they are already beginning to do, they will be deprived of an important food adjunct for their children. They may do without gur themselves, but their children cannot without undermining their stamina. Gur is superior to bazaar sweets and to refined sugar. Retention of gur and its use by the people in general means several crores of rupees retained by the villagers.

Gandhi was also in favor of ghee. Today, many Indian nutritionists have advised that taking ghee in moderation helps the body, rather than harm it, as is popularly thought:

If ghee can be had, oil becomes unnecessary. It (oil) is difficult to digest and is not so nourishing as pure ghee. An ounce and a half of ghee per head per day, should be considered ample to supply the needs of the body…Those who cannot afford it should take enough oil to supply the need for fat and fitness

To learn more please visit:
https://www.downtoearth.org.in/food/what-gandhi-teaches-the-millennials-on-food-and-fitness-79486

Dine in with us or take home to loved ones. All our dishes are made fresh daily. We also offer any of our soups to go. We have them in Quart or Bowl Size soups, they freeze perfectly too.

Take a bite of happiness with our spectacular desserts, cakes and/or ice creams, and our famous Greek Rice Pudding.

Please remember to like our page, make a comment, post a photo, give us a review, check-in, share with others, and ask them to like our FB page too. We truly appreciate it! ❤️

Mahatma Gandhi Quotes - BrainyQuote Enjoy the best Mahatma Gandhi Quotes at BrainyQuote. Quotations by Mahatma Gandhi, Indian Leader, Born October 2, 1869. Share with your friends.

Our freshly made and delectable Soups for Thursday, August 15th | Made Fresh Daily and using only the Freshest Ingredients. We love our soups and our customers! ❤️

■ Quote
"Soup is comfort, nourishment, and warmth for the soul." - Unknown

To learn more please visit:
https://pos.toasttab.com/blog/on-the-line/soup-quotes-and-captions

■ SENSATIONAL SOUPS
▪︎ Creamy Split Pea Soup
• Tomato Rosa Marina Soup
• Fluffy & Light Matzo Ball Soup
• Homemade Chicken Noodle Soup
• Our Famous Sweet & Sour Cabbage Soup

■ IMAGE
Image can be found at:
https://pin.it/6xLumOmZY

Take a Quart or Bowl Size Soup home, whatever the temperature is outside, soup is always perfect. Our Soups can be frozen, they come prepared for that.

■ GIFT CARDS
Give the Gift of Love...a Continental Restaurant Gift Card makes the perfect gift for anyone. Our gift cards are perfect for any occasion and also for Thank you Gifts.

Please remember to like our page, make a comment, post a photo, give us a review, check-in, share with others, and ask them to like our page. Please post a picture of you celebrating with us at The Continental Restaurant please.

National Spumoni Day - Wednesday, August 21st.

National Spumoni Day is celebrated on Wednesday, August 21st every year to honor the Italian ice cream treat that incorporates cream, fruit, and nuts. On National Spumoni Day (and in general), scooping spumoni is considered bad taste, and it’s vital to slice it. Its origins in Naples have taken it on a lengthy cultural and geographical journey, and it is today more commonly consumed and enjoyed in the United States and Argentina than in Naples. Flavored gelato used to be layered into three layers and then molded into a dessert. The confection is frequently coated with a chocolate coating in addition to candied fruits and nuts.

Unlike the Italian version, L&B’s is served in Italian ice cups, making it easier to transport. It’s a mix of ice cream and Italian ice.

Serve the spumoni cut to highlight its exquisite layers. It is also regarded as the traditional method of serving the ice cream dish. The ice cream, on the other hand, lends itself to being scooped. When initially encountering spumoni, it appears to be Neapolitan. The two ice creams are nearly identical except for the addition of fruits and nuts. Spumoni had an influence on the Neapolitan in reality. Cakes, biscuits, and other foods were impacted by it as well.

■ National Spumoni Day timeline
1905
It Arrives in the U.S.
Salvatore Lezza and his wife, Lucia, bring the first original spumoni recipe to the United States from Nola, Italy.

1924
The First-Known Use of the Word ‘Spumoni’
The term is first used to describe an ice cream with layers of diverse colors, flavors, and textures, frequently topped with candied fruits and nuts.

1930s
Sold From Door to Door
Ludovico Barbati, the L&B in the name, begins selling spumoni door to door around Brooklyn on a horse-drawn wagon.

Please share Spumoni Day with family and friends, The Continental Restaurant & Banquets offers a spectacular Spumoni Ice cream. Come out for Spumoni Ice Cream and please share photos on our page please. 🍨🍦❤️

Greek Night tonight... Wednesday Night means Greek Night 🇬🇷 at The Continental Restaurant & Banquets. Greek Night offers our most delicious Authentic Greek Classic Dishes...Wednesday, August 14th. 🇬🇷

■ CAPTIONS
"Squeezing the day with fresh Greek salad – because every forkful is a burst of sunshine on my plate!" ☀️🥗

To learn more please visit:
https://iqhashtags.com/captions/caption/greek-food-captions-for-instagram

■ DINNER SPECIALS
▪︎ ATHENIAN STYLE LAMB CHOPS
Center Cut Marinated Spring Lamb Chops Broiled in Grecian Herbs and served with Fresh Vegetables and Oven Brown Potatoes. | $35.00

▪︎ TASTE OF GREECE
Three Lamb Chops, Gyros Off the Spit and Homemade Pasticchio, served with a Small Greek Salad and Grecian Green Beans. | $27.00

▪︎ HOMEMADE PASTICCHIO
Layers of Macaroni, Ground Beef, with a Savory Bechamel Sauce and Laced with a Homemade Tomato Sauce, Sprinkled with Freshly Grated Graviera Cheese | $20.00

▪︎ BOURBON GLAZED WILD SALMON
Our Chefs start with the Finest Wild Salmon, we Delicately, Marinated in our own Unique and Signature Blend of Wood-Aged Bourbon Glaze Sauce, Broil, and serve with Fresh Asparagus and Fluffy Whipped Potatoes. | $30.00

▪︎ THE WINSTON SUPREMA PASTA
This Entrée is named after one of our many Special Customers! Jumbo Shrimp, Deep Sea Scallops, Crabmeat Tossed in Fresh Linguini Pasta with Mr. Winston’s Specialty Suprema Sauce. | $30.00

▪︎ BROASTED CHICKEN
Broasted Chicken served with Fresh Vegetables and Choice of Potato | $20.00

■ EDUCATIONAL TOPIC
● Six Reasons Why Greek Food Is So Good

Not only is the Greek diet one of the healthiest, but it is also one of the most delicious! Greek dishes travel so far back in history that it’s amazing to think today’s food is almost no different. It’s fresh, fun, and full of so many traditions that once you take a bite, you’ll feel like you are laying back, sipping wine and dipping your bread in olive oil.

So, go ahead and enjoy seven reasons why Greek food is so good. Afterwards, you’ll be excited to travel there to eat some right now.

▪︎ Healthy
Perhaps the most important thing to know about the Greek diet is that it is generally good for your health! Greeks get their daily dose of vitamins in their meals full of fruits, vegetables, and fish. Like in Ancient Greece, entrees today are still primarily vegetable-base. Moreover, if there was any meat during a meal (like beef, pork, or chicken) it would be considered a side dish. Nevertheless, Greek meat consumers have become more abundant in modern day dishes. Where Greeks really get their protein is from beans and other legumes, seafood (fish, squid, octopus etc) and lamb. Although tourists may see Greece as eating a lot of lambs, farmers and consumers generally use livestock for milk to make cheese and yogurt.

Olives, the most iconic food in Greece, provides your body with healthy oils and also adds a wealth of flavor to every dish. Other healthy Greek dishes you should try every time you visit the Hellenic Republic include: dolmades, shrimp saganaki (pro tip: ‘sagani’ is a traditional Greek cooking pan and anything cooked in a ‘sagani’ gets the name ‘saganaki’), Souvlaki – grilled skewers of meat – and taramasalata or taramosalata.

While other Greek dishes such as loukoumades – donouts with honey and walnuts – and loucanico or loukaniko – spicy Greek sausage – are not that healthy, you will find it easy to keep a healthy diet when visiting Greece.

▪︎ Freshness
Freshness is, in many ways tied to health. Especially, because many Greek meals still take pride in their fresh ingredients. First off, it is convenient that Greece has a plethora of native spices like oregano, basil, thyme, rosemary, and sage (if it’s from the country, almost makes it a little fresher, huh?) Geographically speaking, Greece is also surrounded by four seas. That gives the country many opportunities to gather fresh seafood off its coasts. Eating fresh, unfrozen, unprocessed foods will make your body feel even better about eating Greek.

▪︎ Vegetarian Friendly
As I have mentioned before, there are a number of dishes made almost entirely of plant-based foods. So eating like a vegetarian isn’t hard. In addition, since seafood is a common ingredient in the Greek diet, pescatarians can also feel right at home. But no matter your food preference, Greece has an endless list of delicious, modern and traditional meals that can satisfy your hunger.

▪︎ Environment
Food is not the only thing Greece cares about. A lot goes into the eating environment as well. This Olive Tomato article illustrates the perfect scene of a Greek-American family eating in a US restaurant, and how different the cultures are. Because meals are crucial to Greek culture, friends and families can spend hours and hour conversing and slowly nibbling on and savory every bite of their food. Eating is a time to sit, bond, and connect with the people around you. In a Greek restaurant, the customers are always treated with such great respect since hospitality is another Greek virtue. On another note, since Greece lies in such a temperate area, almost all year long, there is the option of sitting outside. Eating outside in the fresh air, eating my freshly prepared dish sounds like my ideal meal!

▪︎ Flavorful
Thanks to Greek history, Greek food is the result of a mash-up of different cultures. Persians introduced Middle Eastern foods like yogurt, rice, and honey, Rome brought pasta and sauces, and Turks showed them coffee. There are also influences from Arab nations as well as the Americas. But throughout all these integrations, Greek food brought about their own culture and favorite dishes and began sharing with all who visited. In addition to being the birthplace of Dionysus (god of wine), Greece is also home of the first wine making.

▪︎ Traditional
Greeks still have strong ties to its history today. Whether that be the way they act, the way they dress, or their occupations, they never forget who they once were. They also don’t forget what they once ate. One of the coolest thing about Greek food today is that it is still made and eaten the way it was thousands of years ago. Dishes like lentil soup or dolmades (rice and mincemeat wrapped in grape leaves) are some of the thing Ancient Greeks ate and what Modern Greeks eat today. Perhaps there are still some meals that date back to 350 B.C when Archestratus is thought to have written the first cookbook.

Another tradition is how Ancient Greeks almost always ate with their hands and even using bread as a napkin sometimes! The former is true today (wouldn’t it be cool to have bread napkins?) Many foods like loukoumades, dolmades, and gyros (meat wrapped up in a pita) are eaten with only your hands. But eating with your hands is often much easier to do. Just think about it: wouldn’t it be hard to tear a piece of bread off of a loaf with a fork?

Greek is one of the most versatile diets that can satisfy just about anyone with their fresh and flavorful variety of entrees. And when you travel to Greece, don’t forget to sit outside with your friends and family, eat your fourth meal, and enjoy a delicious and fresh supper.

To learn more please visit:
https://elagreektogo.ca/6-reasons-why-greek-food-is-so-good/ #:~:text=Flavorful,as%20well%20as%20the%20Americas.

Picture is from the article.

■ The Continental Restaurant DINNERS
* ATHENIAN STYLE PORK CHOPS
Two Center Cut Pork Chops, Broiled in Athenian Herbs, served with Fresh Vegetables and Oven Brown Potatoes. | $22.00

▪︎ ATHENIAN CHICKEN
Athenian Chicken our Greek inspired dish Blends Fresh Herbs, a Touch of Lemon in a Creamy Light Sauce, served with Fresh Vegetables and Choice of Potato. | $22.00

▪︎ BROILED FILET OF COD
Broiled in Lemon Butter and served with Stir Fry Vegetables and Choice of Potato. | $22.00

▪︎ JUMBO MEAT RAVIOLI
Italian Meat Ravioli in A Marinara Sauce Topped with Mozzarella Cheese and Baked to a Golden Brown and served with Garlic Bread. | $22.00

Please remember to like our page, make a comment, post a photo, give us a review, and check-in. Remember, we offer Continental Gift Cards for any type of gift needed and in any denomination. Ask the hostess about our gift cards, available in any denomination. Thank you! 🇬🇷

Picture: 🇬🇷

Our scrumptious All-Day Luncheon Specials for Wednesday, August 14th.

■ CAPTION
"Greek food: love at first bite." - Unknown 🇬🇷

To learn more please visit:
https://www.flick.social/captions/greek-food-captions-for-instagram

■ HEALTHY CHOICES
▪︎ CAJUN TUNA STEAK SANDWICH
Grilled Tuna Steak prepared Cajun Style and served with a delicious Wheat Bun, and served with a Bowl of Soup du Jour and French Fries. | $18.00

▪︎ PORK SOUVLAKI
Two Skewers of Pork Loin Marinated in Greek Herbs and placed on a Pita Bread, served with Tzatziki Sauce, Soup du Jour, and French Fries. | $18.00

■ EDUCATIONAL TOPIC
● Rizogalo (Rice Pudding) 🇬🇷

Its two main ingredients are rice and milk. With plenty variations rizogalo is actually served in many parts of the world. It is served as a dessert, as a snack and as part of a hearty breakfast.

By adding to this base, milk boiled rice, citrus zest, Aegina pistachio, rose water, mastic or even Kozani’s saffron, we can create wonderful and delicious variations of this creamy pastry that has many lovers. But the main spice that comes with it is cinnamon. Either by adding cinnamon sticks when boiling the rice, or sprinkling with grated cinnamon on the surface of the cream, the result always justifies our taste.

But if there is one thing that perfectly describes the feeling that rizogalo gives us is its texture. On the one hand it is creamy and at the same time the slightly crunchy rice grains give the palate a wonderful feel to anyone who tastes it.
Rizogalo is said to have been extremely popular with Greeks during the Turkish occupation. Others insist that it arrived in Greece with the National Revolution of 1821 along with other sweets of French origin.

Others still argue that rice is rooted in the East, and in Asia Minor in particular, and came to Greece with the refugees that arrived in 1922. It may not matter much. Rice pudding is an easy to make sweet, as the ingredients it requires are easily found in an average kitchen.

Wherever it comes from, it never disappoints us, while there are always other ways to try it and other flavors to add and make it even better.

▪︎ Picture below comes from this article too.

■ To learn more, please visit:
https://www.greekbreakfast.gr/story/rizogalo-rice-pudding/?lang=en #:~:text=Rizogalo%20is%20said%20to%20have,other%20sweets%20of%20French%20origin.

■ OUR ALL-DAY LUNCHEON SPECIALS
▪︎ BEEF TENDERLOIN TIPS
Our Beef Tenderloin Tips are simmered slowly in a savory gravy until it's tender and served on a Bed of Buttered Egg Noodles. | $22.00

▪︎ BRISKET OF BEEF
Known for its flavor and tenderness when cooked properly. Brisket is a common ingredient in many dishes, including barbecue, corned beef, Jewish cuisine, casseroles, and pot roasts and served on a Bed of Buttered Egg Noodles. | $23.00

▪︎ SLOW COOKED SHORT RIBS
Angus Beef Short Rib slowly cooked in a flavorful Red Wine and served with Fluffy
Whipped Potatoes, Fresh Carrots and Roasted Mushrooms. | $25.00

▪︎ LOW FAT TURKEY STUFFED PEPPERS
Stuffed Peppers with White Turkey Meat, Rice served in a Light Tomato Sauce with Fresh Vegetables, and Fluffy Whipped Potatoes. | $20.00

▪︎ GREEK PASTICCHIO
Layers of Long Macaroni Noodles, flavorful and perfectly seasoned Ground Beef, layered with a savory Bechamel Sauce and topped with a flavorful Tomato Sauce and garnished with a Grated Graviera Cheese on top. | $18.00

▪︎ ORANGE CHICKEN TEMPURA
Chicken Breast Pieces placed in our own Homemade Tempura Batter, served on a Bed of Fried Rice and Broccoli Pieces. The Orange, Sweet and Sour Sauce is absolutely delicious. | $20.00

■ SENSATIONAL SANDWICH SPECIALS
▪︎ BBQ BRISKET OF BEEF SANDWICH
Thinly Sliced Brisket of Beef served on a delicious bun with our flavorful BBQ Sauce, Soup du Jour, and French Fries. | $18.00

▪︎ BBQ CHICKEN GYROS OFF THE SPIT Hand carved Chicken Gyros served with our tangy BBQ Sauce, a Bowl of Soup du Jour, and French Fries. | $18.00

▪︎ GRILL CRABMEAT SANDWICH
Crabmeat Salad atop of a Grilled Pita, and topped with Mozzarella Cheese, served with a delicious Bowl of Soup du Jour and Fresh Fruit Salad. | $16.00

■ AWESOME SALAD SPECIALS
▪︎ SAN FRANCISCO SALAD
Diced Chicken, Walnuts, Raisins, Apricots, Tomatoes, Hard Boiled Eggs, Pears, and served on a Bed of Crispy Lettuce with our Signature Honey Lime Dressing. | $18.00

▪︎ SURF CITY SEAFOOD COBB SALAD
Our generous Cobb Salad served with Fresh Turkey Slices, Fresh Avocado, Crabmeat, Black Olives, Tomatoes, Crumbled Bleu Cheese, and Hard Boiled Egg atop of a Bed of Salad and laced with our own Tomato Bacon Dressing. | $18.00

▪︎ ORIENTAL CHICKEN SALAD
Grilled Chicken Breast with Mandarin Oranges and Chow Mein Noodles and served with our Flavorful Sesame Dressing. | $18.00

Dine in with us or take meals home to loved ones. All our dishes are made fresh daily. We also offer any of our soups to go. We have them in Quart or Bowl Size soups, they freeze perfectly too.

Take a bite of happiness with our spectacular desserts, cakes and/or ice cream creations, and National Rice Pudding is Friday, we offer the BEST Greek Rice Pudding, too.

Please remember to like our page, make a comment, post a photo, give us a review, check-in, share with others, and ask them to like our FB page too. We truly appreciate it! ❤️." - Unknown 🇬🇷

To learn more please visit:
https://www.flick.social/captions/greek-food-captions-for-instagram

■ HEALTHY CHOICES
▪︎ CAJUN TUNA STEAK SANDWICH
Grilled Tuna Steak prepared Cajun Style and served with a delicious Wheat Bun, and served with a Bowl of Soup du Jour and French Fries. | $18.00

▪︎ PORK SOUVLAKI
Two Skewers of Pork Loin Marinated in Greek Herbs and placed on a Pita Bread, served with Tzatziki Sauce, Soup du Jour, and French Fries. | $18.00

■ EDUCATIONAL TOPIC
● History of Desserts

Do you ever find yourself indulging in a luscious dessert and thinking what mastermind came up with this scrumptious delight? You are not alone because the question of why desserts were first eaten has crossed the minds of many, so today, we’ve compiled a short (and sweet!) history lesson for you.

The word dessert is derived from the French word desservir, which translates to “to clear the table.” This origin is apt, considering that the first use of desserts was to wash down the aftertaste of a large meal with something sweet.

Desserts in history, such as in the middle ages, revolved more around fruity sweet foods such as jellies and wafers mixed with exotic fruits, nuts, and butter. Indeed, the custard is known to be one of the first desserts ever eaten in the middle ages. The next few reported desserts include apple pies in 1381 and gingerbread in the 1400s.

Up until the 17th century, desserts were meshed together with savory dishes and were used as nothing more than palate cleansers. However, the seventeenth century saw the advent of dessert cookbooks. This spread in popularity of desserts is owed to the vast sugar plantations in the New World that allowed sugar costs to go down. With reduced sugar prices, sugar could be used abundantly for sweet foods instead of being relegated to a rare flavoring.

The 17th century also saw the move of having desserts solely reserved for the end of meals as opposed to having several small dessert courses as palate cleansers throughout. Custards eventually evolved into sweet puddings in the 19th century, and then the industrial revolution brought forward the mass production of sweet foods such as cakes.
■ To learn more, please visit:
https://whiskeddc.com/blogs/whisked-blog/history-of-desserts

■ OUR ALL-DAY LUNCHEON SPECIALS
▪︎ BEEF TENDERLOIN TIPS
Our Beef Tenderloin Tips are simmered slowly in a savory gravy until it's tender and served on a Bed of Buttered Egg Noodles. | $22.00

▪︎ BRISKET OF BEEF
Known for its flavor and tenderness when cooked properly. Brisket is a common ingredient in many dishes, including barbecue, corned beef, Jewish cuisine, casseroles, and pot roasts and served on a Bed of Buttered Egg Noodles. | $23.00

▪︎ SLOW COOKED SHORT RIBS
Angus Beef Short Rib slowly cooked in a flavorful Red Wine and served with Fluffy
Whipped Potatoes, Fresh Carrots and Roasted Mushrooms. | $25.00

▪︎ LOW FAT TURKEY STUFFED PEPPERS
Stuffed Peppers with White Turkey Meat, Rice served in a Light Tomato Sauce with Fresh Vegetables, and Fluffy Whipped Potatoes. | $20.00

▪︎ GREEK PASTICCHIO
Layers of Long Macaroni Noodles, flavorful and perfectly seasoned Ground Beef, layered with a savory Bechamel Sauce and topped with a flavorful Tomato Sauce and garnished with a Grated Graviera Cheese on top. | $18.00

▪︎ ORANGE CHICKEN TEMPURA
Chicken Breast Pieces placed in our own Homemade Tempura Batter, served on a Bed of Fried Rice and Broccoli Pieces. The Orange, Sweet and Sour Sauce is absolutely delicious. | $20.00

■ SENSATIONAL SANDWICH SPECIALS
▪︎ BBQ BRISKET OF BEEF SANDWICH
Thinly Sliced Brisket of Beef served on a delicious bun with our flavorful BBQ Sauce, Soup du Jour, and French Fries. | $18.00

▪︎ BBQ CHICKEN GYROS OFF THE SPIT Hand carved Chicken Gyros served with our tangy BBQ Sauce, a Bowl of Soup du Jour, and French Fries. | $18.00

▪︎ GRILL CRABMEAT SANDWICH
Crabmeat Salad atop of a Grilled Pita, and topped with Mozzarella Cheese, served with a delicious Bowl of Soup du Jour and Fresh Fruit Salad. | $16.00

■ AWESOME SALAD SPECIALS
▪︎ SAN FRANCISCO SALAD
Diced Chicken, Walnuts, Raisins, Apricots, Tomatoes, Hard Boiled Eggs, Pears, and served on a Bed of Crispy Lettuce with our Signature Honey Lime Dressing. | $18.00

▪︎ SURF CITY SEAFOOD COBB SALAD
Our generous Cobb Salad served with Fresh Turkey Slices, Fresh Avocado, Crabmeat, Black Olives, Tomatoes, Crumbled Bleu Cheese, and Hard Boiled Egg atop of a Bed of Salad and laced with our own Tomato Bacon Dressing. | $18.00

▪︎ ORIENTAL CHICKEN SALAD
Grilled Chicken Breast with Mandarin Oranges and Chow Mein Noodles and served with our Flavorful Sesame Dressing. | $18.00

Dine in with us or take meals home to loved ones. All our dishes are made fresh daily. We also offer any of our soups to go. We have them in Quart or Bowl Size soups, they freeze perfectly too.

Take a bite of happiness with our spectacular desserts, cakes and/or ice cream creations, and we offer the BEST Greek Rice Pudding, too.

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Rizogalo (Rice pudding) - Ελληνικό Πρωϊνό Its two main ingredients are rice and milk. With plenty variations rizogalo is actually served in many parts of the world. It is served as a dessert, as a snack and as part of a hearty breakfast. By adding to this base, milk boiled rice, citrus zest, Aegina pistachio, rose water, mastic or even Koza...