Raw branzino marinated with Jeju tangerine balsamic, mustard and perilla oil. Topped with lime caviar and house-pickled peppers, served in a mussel-shaped tartlet shell.

Served with piyaz, a classic Turkish white bean salad

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

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

An Anatolian salad of finely chopped tomato, cucumber, onion, mint, pomegranate molasses, and sumac. Finished with a tea-soaked date & grilled lettuce stem purée.

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

Bulgur shells filled with spiced meat, isot pepper-infused butter, house-made yogurt, garlic, sumac, parsley chimichurri, and herbs oil

Sun-dried eggplant stuffed with ground beef, rice, tomato paste, herbs, house-made yogurt and pomegranate molasses.

Served with house pickles, herb salad, hummus, and isot pepper jam

Beef meatballs seasoned with chubritsa, cumin, black pepper, onion, and rice, served in a lemony yogurt soup with carrot, potato, celery, and garlic. Finished with Maraş chili butter and parsley. Contains dairy, egg, and gluten.

Dry-aged beef kebab. Served with tomato & onion salad and lavash bread

Grilled chicken marinated with Turkish grape molasses. Served with tomato & onion salad and pita

Mediterranean seabass, nori chimichurri, seasonal vegetables, house pickles

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

Sumac-cured, served with smoked pepper sauce, house-made yogurt, herb oil, and lavash bread

Tray-baked dry-aged ground beef with Urfa chili, peppers, garlic, herbs, tellicherry, tomato paste, topped with roasted eggplant and pepper. Served with lavash bread

Rice pudding with miso caramel, spiced candied pecans

Candied pumpkin prepared using a traditional limestone-water method for a crisp texture, finished with tahini and nuts.

“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 cocktail

Non-alcoholic whiskey cocktail

Non-alcoholic margarita

Non-alcoholic apéritif (bittersweet, Mediterranean citrus)

Non-alcoholic cocktail (Hibiscus, ginger, currant)

Non-alcoholic mule 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)

Non-Alcoholic Blue Agave Spirit

Non-alcoholic bourbon

Non-alcoholic gin

Non-Alcoholic Campari

Sicilian Limonata Soda