Homemade strained yogurt with spicy pepper and pepper oil

Sheep's milk "Ezine cheese" from Dardanelle with roasted ground pistachios, oregano and olive oil

Oven roasted eggplant and peppers with tomato sauce in the bed of garlic yogurt

Bodrum gambilya spread, scallions, dill, sprinkled cumin, and lemon juice

Spicy red peppers-wlanuts spread, drizzled with pomegranite molasses (vg)

Slow roasted beets with Turkish white cheese, fresh dill, crumbled roasted pistachio, garlic-lemon vinaigrette (gf) (vg)

Artichoke bottoms braised in olive oil with poached prawns OR can be made vegan with double peeled fava beans (gf) (vg)

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf) (vg)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf) (df)

Turkish beef dumplings, yogurt, and paprika mint butter sauce

Steamed Turkmen dumplings, vegetarian, over garlic yogurt

Steamed Turkmen beef & vegetarian dumplings, over garlic yogurt

Mesquite fire grilled Galician octopus over gambilya fava and paprika-butter

Rolled and fried phyllo dough with three different fillings: Zucchini-Leeks (vegetarian), Pastirma (cured beef), Cheese (Feta & Ricotta)

Warm humus topped with butter poached house cured spiced beef pastirma

Warm humus with brown butter and pine nut (v) (gf)

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Oven roasted Piquillo Peppers stuffed with Shrimp , finished with Isot-Bechamel

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, zahter and cheese in thin crust (vg)

Minced tenderloin, red bell peppers, green peppers, paprika

Pide from the town of Bafra in Black Sea region, ground beef & onions

Chopped tomatoes, onions, peppers with walnuts and mint, pomegranate and sumac dressing (Gaziantep)

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon-oil dressing (vg) (gf)

Yogurt-fenugreek marinated Mary’s organic chicken thigh skewer, plate served with Turkish rice and onion-tomato salad

Mesquite fire grilled Filet of Branzino—Mediterranean Seabass with Meyhouse Green Salad

Charcoal grilled marinated Pink Grouper skewer, served Meyhouse Greens (gf) (df)

Oven roasted with fig-ginger "Byzantine Murri Glaze," over sauteed Aegean greens, lemon mash potato

Flash seared tenderloin slices, with lemon mashed potato (gf) (df)

Antep style Marinated certified Angus tenderloin skewer, over smoked eggplant-labneh

Bone-in Australian Lamb Chops, 2 pieces, mint-pistachio spread, Dill-potato wedges (gf) (df)

16oz, dry aged Ribeye, lemon mashed potato (gf) (df)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetable skewer over smoked eggplant-labne, drizzled with paprika-butter (gf)

Assortment of Charcoal Grilled Lamb, Beef, and Chicken Kebabs,

Dill-potato wedges (vg)(gf)

Mashed potato, olive oil, garlic-lemon and herbs (vg) (gf)

Mixed greens, iceberg lettice, baby arugala, cucumbers, scallions, mint with lemon-olive oil dresing (vg) (gf)

Sauteed Aegean greens, garlic, scallion, lemon, olive oil (vg) (gf)

White rice with butter (v) (gf)

Homemade cream filled pastry, dark chocolate sauce, pistachio crumble

Turkish style Rice Pudding with charred top layer

Pan seared shredded phyllo dough with fresh mozzarella filling (Antakya)

Homemade Baklava filled with Antep pistachio