Soups 1. Almond Soup (1539)
A light almond broth flavored with grated muscat
2. Summer Soup with Yogurt (XIV. Century)
Yogurt soup prepared with chickpeas and wheat (Served cold)
Cold Appetizers 3. Assorted Turkish Cheese Platter Combination of traditional feta, İzmir "tulum", thready, stick and woven cheeses
4. Stuffed Vine Leaves with Sour Cherries (1844) Grape 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, currants, cinnamon, mint and baked in the oven
7. Babagannush
Baked and peeled aubergine and green pepper mashed with garlic, yogurt and olive oil 8. Shrimp "Pilaki" (XV. Century) Shrimp with garlic, carrots, scallions in a light olive oil and vinegar sauce
9. Shell Bean "Pilaki" Topped with Tarator Sauce
Warm Appetizers 10. Grilled Circassian Cheese with Oyster Mushrooms
11. Chargrilled Eggplant with "Tulum" Cheese and Walnuts
12. Liver Patties (1695) Fried liver patties flavoured with cinnamon and cloves
Salads 13. Rocket and Beetroot Salad with House "Dilber" Dressing
14. Shepherd's Salad with Walnuts and Pomegranate Dressing Diced tomatoes, cucumbers, peppers, scallions, crushed walnuts and herbs with pomegranate dressing
Rice and Pastry 15. Chicken Bourek (XV. Century) Puff dough with chicken, eggs, spring onions and fresh herbs
16. Saffron Pilaf with Chickpeas (1539)
17. "Restiyye" (1539) Homemade vermicelli 'a la Turka' with 'Tulum' cheese, sprinkled with walnuts and chopped parsley
Main Courses 18. "Mutanjene" (1539) Diced lamb with dried apricots, raisins, honey, and almonds, baked slowly in an earthenware casserole
19. "Kırma" Chicken Kebab Chicken fillets served on a bed of vinegar sauteed onions served with sour red cabbage.
20. Kirde Kebap (XVIII. Century) Diced lamb and vegetables on flat bread croutons with yoghurt
21. Stuffed Melon (1539) Cored melon stuffed with minced lamb and beef meat, rice, herbs, almonds, currants and pine nuts and baked in the oven
22. Lamb Shank with Eggplant "Begendi" (1844)
Baked lamb shank on a bed of pureed eggplant, served in crispy pastry bowl
23. Fodula (1471) Stuffed rye bread with beef, carrots and shallots
24. Veal Kebab with Fragrant Spices Charcoal grilled veal sirloin fillets, marinated with aromatic herb vinaigrette
25. Mahmudiyye - Honey Chicken (1539) Spring chicken stewed with almonds, dried apricots and grapes, flavoured with honey and cinnamon
26. Borani-i Hassa (XV. Century) (Vegeterian) Spinach cooked with onions, eggs and rice served with yogurt
27. "Tuffahiye" Stuffed Apple (XV. Century) (Vegeterian) Oven baked apple stuffed with a blend of cracked wheat, red pepper, celery and onions.
Served with shallots cooked in ginger apple sauce.
Fish Dishes 28. Red Mullet en Papilotte Red mullets cooked with vegetables and almonds, flavoured with gum mastic
29. Sea Bass "Biryan" (XV. yy.)
Baked whole sea bass stuffed with walnuts and spices, seasoned with saffron
Desserts 30. Levzine(1539) Pounded almond halva with powdered sugar
31. "Helatiye" Gum mastic infused pudding cubes served with almonds, pistachios and seasonal fruits in a rose-water syrup
32. Peach "Ka'a" Peach dessert with walnuts, served with ice cream
