Puréed chickpeas with lemon, tahini, garlic and olive oil.

Strained yogurt with herbs and garlic.

Fried aubergine (eggplant) in a tomato, olive oil and garlic sauce.

Pureed grilled aubergine (eggplant) with lemon, olive oil and garlic.

Stuffed grape leaves with rice, onion, mint, pine nuts, currants and cinnamon.

Crushed eggplant, sun-dried tomatoes, dill, grilled pepper, olive oil and garlic.

A delicious Ottoman specialty; Aubergine (eggplant) in olive oil with onions, peppers, tomatoes and pine nuts.

Marinated zahter with fresh pomegranate, green onion, parsley, walnut, green pepper, tomatoes, green olives, olive oil, lemon juice.

Walnut, croutons, cumin, dried pepper, olive oil.

Our selection of five cheeses from around Turkey, including braided cheese from Diyabakir, smoked Circassian cheese, herbed cheese from Van, white sheep’s milk cheese, dried apricots, walnuts and crackers.

Mixed stuffed sun-dried vegetables including aubergine, tomatoes, peppers and grape leaves, cooked with olive oil.

Eight appetizers including aubergine salad, stuffed grape leaves, hummus, eggplant in tomato-garlic sauce and more.

Chef’s Special Soup of the Day (ask your waiter)

With Mediterranean greens, cherry tomatoes and cucumbers.

With Mediterranean greens, cherry tomatoes and cucumbers.

Topped with melted kashar cheese.

Rolled pastry, stuffed with tree kind of local cheeses and topped honey sauce.

A Southeast Turkish take on salsa with tomato, onion, peppers, garlic, parsley and pomegranate molasses.

Rolled fried borek with marinara and soy sauce on the side.

Stuffed sun-dried tomatoes, peppers, aubergines plant) and grape leaves, with yogurt on the side.

The traditional Turkish salad of finely chopped tomatoes, cucumbers, green peppers, red onions, arugula leaves and parsley, with white feta cheese and pomegranate molasses.

Iceberg lettuce, pickled red cabbage, grated carrot’s, tomatoes, cucumbers, corn, olive oil, lemon arugula leaves and balsamic vinegar dressing.

Mediterranean greens, cherry tomatoes and grilled hellim (haloumi) cheese, with a honey mustard dressing.

Sliced tomatoes arranged with fresh mozzarella cheese, pesto sauce and balsamic vinegar.

Shaved parmesan cheese tossed with arugula leaves, cherry tomatoes, raisins, walnut sun dried tomato with an olive oil and balsamic vinegar dressing.

Mediterranean green salad with crispy sesame seed, avocado and chefs sour & sweet sauce.

Tomato sauce, fresh basil and parmasen chese.

Spicy tomato sauce, sliced olives, fresh basil and parmesan cheese.

A vegetarian version of this traditional Turkish stuffed eggplant dish, with peppers, tomatoes, onion pine nuts and fresh basil.

Grilled mushrooms, zucchini, carrots, eggplant, peppers, tomatoes and potatoes, with pilaf, hummus sauce and Turkish-style “salsa”.

An oven-baked casserole of mushrooms, zucchini, carrots, eggplant, tomatoes and peppers topped with almonds and fresh parsley sauce.

With peppers, mushrooms, carrots, garlic, cucumbers, saffron, white sauce and parmesan cheese.

Stuffed fresh dough with mashed potato, sesame seeds spices, goat cheese and herbs topped with garlic butter sauce.

Crepe layered with sauted spinach, red onion, kashar cheese and topped with tomato garlic sauce.

Crêpe layered with julien sliced aubergine (eggplant) peppers, tomato, mushroom spinach, and kashar cheese.

Mashed chickpeas with vegetables deep fried, served with spices sauce, tahini and green salad.

Winter vegetables sauted with garlic Indian spices and curry sauce served in terracotta pot.

Green beans, carrot, potatoes and dill sauteed with alive ail tapped an artichoke.

With cherry tomatoes, cucumbers, and fried potatoes.

Koshar cheese, cherry tomatoes, cucumbers and fried potatoes.