Mediterranean Specialties 19.00
Sampling plate with a taste of all items.
Sigara Borek 9.00
Crispy rolled Turkish filo stuffed with French feta and chopped parsley.
Chickpeas mashed with tahini, garlic and extra virgin olive oil
B’stila Djej 9.00
Filo pastry stuffed with chicken, fresh herbs, sprinkled with cinnamon and powdered sugar.
Turkish Patlican 8.95
Lightly spiced cubes of eggplant cooked with tomato, peppers, garlic and fresh herbs.
Charred smoky eggplant mashed with extra virgin olive oil, garlic and tahini.
Strained yogurt mixed with walnuts, garlic and fresh dill.
SOUP & SALADS
Homemade Red Lentil Soup 7.75
Shepherd Salad 13.00
Chopped tomatoes, cucumbers, cubanelle peppers, red onions and parsley, with extra virgin olive oil and lemon juice.
Add crumbled French Feta 2.00
Mediterranean Mixed Salad 12.00
Romaine lettuce, beets, carrots, feta, marinated red cabbage and Kalamata olives with Mediterranean dressing.
Yesil Salad 12.00
Romaine lettuce with Kalamata olives, dill, scallions, cucumbers and crumbled feta with Mediterranean dressing.
Organic Baby Greens 12.00
Tossed greens with granny smith apples and toasted walnuts with sherry vinaigrette dressing.
Add to any salad
Chicken 5.00 | Salmon 9.00 | Shrimp 6.50 | Köfte 6.00
Crispy Calamari 15.00
Breaded calamari served with marinara sauce.
Cannellini beans with garlic, potatoes and extra virgin olive oil.
Imam Bayildi 12.50
Holland eggplant stuffed with caramelized onions, pine nuts, parsley and garlic.
Braised Leeks 9.00
In extra virgin olive oil, with carrots, rice and lemon juice.
Zucchini patties with crumbled feta, dill, and scallion. Served with side of garlic yogurt sauce.
Manti Sm. 11.50 | Lg. 18.00
Turkish tender steamed dumplings filled with ground beef and fresh herbs in a garlic yogurt sauce.
Rice, mint, currant, pine nuts, and dill wrapped in fresh vine leaves. Served cold.
Karides Guvec 17.00
Shrimp casserole with tomato, onion, peppers, mushroom and kassari cheese.
Adana Kebab* 21.00
Turkish spiced ground lamb served over toasted pide, topped with yogurt and tomato sauce.
Chicken Sis Kebab* 20.00
Grilled marinated cubes of chicken breast skewered with onions and peppers. Served with Turkish rice.
Beyti Kebab* 21.00
Ground lamb with herbs, lightly spiced, wrapped in lavash bread, topped with creamy yogurt and tomato sauce. Served with red onion, sumac and arugula salad.
Turkish Sis Kebab* 24.00
Grilled cubes of marinated lamb skewered with onions and peppers. Served with Turkish rice.
Chicken Adana* 20.00
Spiced ground chicken served over tandoori bread drizzled with yogurt and tomato sauce. Served with arugula, sumac, and onion salad.
Eggplant, seasoned ground lamb, topped with kasari cheese and béchamel sauce. Served with Turkish rice.
Wood-Oven Roasted Half Chicken 22.00
Served with roasted Yukon gold potatoes and mixed vegetables.
* Allow 20 to 25 minutes for preparation.
Roasted Branzino with Pistachio Relish 25.00
Roasted with fennel, lemon and bay leaves. Served over sautéed mixed vegetables.
Lamb Tagine 24.00
Cubes of lamb shoulder braised with carrots, green peas, peppers and cilantro. Served with Turkish rice.
Turkish Braised Lamb Shank 27.00
Slowly cooked in tomato herb sauce. Served with Israeli cous-cous with pine nuts, raisins and dill.
Vegetable Tagine 19.00
Carrots, celery, string beans, zucchini, eggplant and okra with spices and herbs. Served with side of Turkish rice.
Grilled Colorado lamb chops served with rice and grilled vegetables.
Cumin scented grilled ground lamb patties. Served with french fries and small mixed greens.
Stuffed Cabbage 20.00
Ground lamb, rice and fresh herbs wrapped in steamed cabbage served with yogurt and tomato sauce.
Coriander-Crusted Atlantic Salmon* 23.00
Pan-seared and served with ratatouille.
Moroccan Fish Tagine 25.00
Spiced seasonal fish with preserved lemon, Kalamata olives and vegetables. Served with Turkish rice.
French Fries 6.00
Broccoli Rabe 9.00
Side of Yogurt Sauce 1.00
Turkish Rice 5.00
Mixed Vegetables 7.00
PLEASE ALERT US OF ANY FOOD ALLERGIES. 18% GRATUITY WILL BE ADDED FOR PARTIES OF SIX OR MORE
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.