Cold Meze
Yaprak Sarma
Grape leaves filled with savory mix of rice, warm spices (v, gf)
Vişneli Bamya
Tender okra and tangy sour cherries simmered in a light tomato sauce with olive oil and herbs. (v, gf)
Karidesli Enginar
Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)
Levrek Marin
Lemon cured Mediterranean seabass (Branzini) with lemon dressing
Mevsim Salatası
Sour apple, soy cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette (v, gf)
Zeytin Eksi̇lemesi̇
Green olive salad – with walnuts and pomegranate dressing (v, gf)
Hot Meze
Ahtapot
Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter
Jumbo Karides
Garlic-tomato Prawns with spicy red peppers (gf)
Türkı̇zmen Mantısı
Butter poached lamb liver, onion, tomato, oregano
Snack Humus
Warm humus topped with spiced crispy chickpea salad or spicy ground beef
Main Course
Piliç Topkapi
Slow roasted boneless chicken leg filled with rice and warm spices
Levrek Lokum
Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate
Borani
Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce
Lamb Chops
Bone-in lamb Chops, 3 pieces, mint-pistachio spread, Dilli-potato wedges (gf)
Lokum
10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)
Dessert
Ev Yapimi Dondurma
House made ice cream with roasted honey drizzled – pistachio infused butter brioche
Kaymakli Ayva Tatlisi
Oven roasted quince or bos pear with clotted cream
Konya Baklava
Baklava from Konya filled with fresh ricotta cheese