Summer Menu 2008
*Specialities from the Ottoman Imperial Cuisine

Cold Appetizers
2. Bosphorus Platter
An assortment of smoked fish, shrimp and caviar

3. Assorted Turkish Cheese Platter
Combination of traditional feta, pelt-bag, unsalted, stick and smoked cheeses

4. Stuffed Vine Leaves with Sour Cherries *
Vine leaves stuffed with a blend of sour cherries, rice, onions and pine nuts, cooked
lightly in olive oil Seasoned with black pepper and cinnamon

5. "Bayildi" Platter
An assortment of aubergine and zucchini stuffed with caramelized onions and
cooked in olive oil

6. Stuffed Calamari
Calamari stuffed with a blend of rice, pine nuts, and currants flavored with cinnamon
and fresh mint baked in the oven

7. Babagannush
Baked and peeled aubergine and green pepper mashed with garlic and yogurt

8. Shrimp Pilaki *
Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce

9. Circassian Style Chicken
Pounded chicken with walnuts and spices

10. Beans with Tahini Dressing *

Warm Appetizers
11. Grilled Circassian Cheese with Oyster Mushrooms

12. Chargrilled Eggplant with Pelt Bag Cheese and Walnuts *

13. Lor Cheese Patties
Lightly fried "lor" cheese patties with dill and fresh mint

14. Vegetable Crepes *
Savory crepes layered with seasonal vegetables

Salads
15. Lettuce and Beetroot Salad with House "Dilber" Dressing

16. Shepherd's Salad
Diced tomatoes, cucumbers, peppers, scallions and herbs with our pomegranate dressing

17. House Green Salad with a Variety of Garden Herbs

18. Green Bean Salad with Tarator Sauce*

19. Yogurt and Chopped Cucumbers, Seasoned with Mint and Garlic

Rice and Pastry
20. Hassa Bourek *
Fine sheet of flat-bread stuffed with a mixture of goat cheese, green olives, walnuts,
yogurt, scallions, and tarragon

21. "Kadirga" Pilaf
Rice with almonds, pistachios, and currants topped with bechamel sauce and cooked in a casserole

22. Saffron Pilaf *

23. Mussel Pilaf
Rice cooked with currants, allspice, tomatoes and mussels in olive oil

25. "Kırma" Chicken Kebab
Chicken fillets served on a bed of vinegar sauteed onions served with sour red cabbage

26. Kirde Kebap
Diced lamb and vegetables on flat bread croutons with yoghurt

27. Aubergine Stuffed with Grilled Quails

28. Stuffed Melon *
Cored melon stuffed with minced meat, rice, herbs, almonds, currants and pistachio nuts and baked in the oven

29. Lamb Shank with Eggplant "Begendi"
Baked lamb shank on a bed of pureed eggplant, served in a pastry bowl.

30. Duck Yahni *
Succulent duck stewed with kidney beans, leeks, cumin seeds and vinegar. Slow baked in a guvech casserole and topped with a sheet of leavened pastry

31. Lamb Chops
Tender lamb chops served with smoked eggplant and sauteed spinach with a cherry and grape sauce

32. Nirbach *
Diced lamb, meatball, carrot stew flavored with coriander, ginger, cinnamon, and pomegranade syrup, served with crushed walnuts

33. Veal Kebab with Fragrant Spices *
Thinly sliced veal filet, served with an aromatic cinnamon and cumin sauce

34 Honey Chicken *
Spring chicken stewed with almonds, dried apricots and grapes, flavoured with honey and cinnamon

35. Stifado
Stewed tender loin chops with green olives, shallots, red wine, herbs

36. Stuffed Aubergine (Vegetarian)
A blend of rice, cracked wheat, onions, and spices stuffed in halved aubergines and stewed

37. Zucchini "Kalia" (Vegetarian) *
Zucchini, chickpeas, carrots, walnuts and dill cooked and flavoured with sour grape syrup

Seafood
38. Mullet en Papilotte *
Parcel of red mullet with vegetables and gummastic

39. Grilled Fillet of Sea Bass

40. Grilled Salmon with "Tarator "Sauce

Tatlılar Desserts
41.Pounded almond halva with powdered sugar *

42. Pine-mastic pudding, served with almonds, pistachio, seasonal fruits and
pomegranate seeds in a rose-water syrup *

43. Milk Pudding with Almonds *

44. Peaches a la Sultana
Peach compote with honey and rose syrup, served with vanilla ice cream

45. Sour Cherry Special *

46. Baklava

47. Semolina Dessert
Semolina halva with milk and pistachios served warm with ice cream

48. Ice Cream

49. Seasonal Fruits