Menu

The First Cold Meze of the Ottoman Palace (15th Century) House-made yogurt with market vegetables, garlic, almonds, black cumin, and EVOO

Grilled eggplant and bell pepper, gochujang sauce, togarashi mayo, pomegranate molasses, herbs and EVOO

Traditional soup made from "Çorti," lacto-fermented cabbage and its juice, with bulgur balls and chili butter

Silky bulgur shells filled with spiced meat, Aleppo pepper-infused butter, house-made yogurt, sumac, and herbs oil

Vegetable falafel served with house pickles, herb salad, hummus, and isot pepper jam

A richly seasoned beef kebab made with garlic, served with tomato & onion salad and lavash bread

Grilled chicken marinated with Turkish grape molasses, served with tomato & onion salad and pita

Wild-caught Mediterranean seabass, nori chimichurri, seasonal vegetables, house pickles

Shrimp with tarhana-infused butter—a traditional fermented dried food—yuzu kosho, and fresh herbs

Rice pudding with miso caramel, spiced pecans and pistachio

“Peynir helvası” from the historic Trojan region, made with house-made cheese, semolina, and eggs. Served with house-made ice cream on a pistachio bed.

Non-alcoholic cocktail

Non-alcoholic whiskey cocktail

Non-alcoholic margarita

Non-alcoholic apéritif (bittersweet, Mediterranean citrus)

Adaptogenic cocktail

Kombucha-based non-alcoholic cocktail (Celery, Yuzu, Juniper)

Non-alcoholic cocktail (berry and ginger)

Red wine alternative (Tart berry, Black pepper, Doug fir)

Non-alcoholic cocktail

Non-alcoholic pomegranate negroni sbagliato

Non-alcoholic sparkling rosé cocktail

After-dinner booze-free digestif

Sparkling Tieguanyin Oolong Tea by Sensitive Creatures Lab in Taiwan (750mL)