Our Menu

Chickpeas blended with tahini, garlic, olive oil, lemon juice, cumin, white pepper, and salt.

Thick homemade yogurt blended with walnuts, garlic, dill, and olive oil.

Chopped eggplant simmered in a moderately spicy sauce of fresh tomatoes, tomato sauce, garlic, onion, red pepper, black pepper, sugar, and salt.

Smoky eggplant purée blended with tahini, garlic, olive oil, lemon juice, and salt.

Char-grilled eggplant blended with red peppers, parsley, garlic, olive oil, and lemon juice.

Spicy mashed vegetables blended with walnuts, garlic, paprika, olive oil, lemon juice, red pepper, tomatoes, onions, jalapeño, pomegranate juice, and red pepper paste.

Cracked wheat (bulgur) blended with parsley, scallions, red pepper, dill, lemon juice, olive oil, and black pepper.

Finely chopped cucumbers blended with garlic, yogurt, dill, mint, and salt.

Vine leaves filled with rice and currants, seasoned with cinnamon, black pepper, lemon juice, salt, and olive oil.

Kneaded bulgur with onions, garlic, Anatolian spices, tomato and red pepper paste, pomegranate molasses, walnut, and lemon. Served with iceberg lettuce, lemon wedges, and pomegranate sauce and fresh mint.

Choose any three cold appetizers.

Selection of all cold meze, small portions.

Ground chickpeas blended with parsley, celery, carrots, garlic, and onions. Served with tahini sauce seasoned with flour, black pepper, cumin, baking powder, white pepper, tahini, salt, and lemon juice. Served on a bed of fresh lettuce.

Pan-fried zucchini pancakes blended with eggs, flour, mozzarella cheese, feta cheese, baking powder, and white pepper, served with garlic yogurt and on a bed of fresh lettuce.

Crispy yufka phyllo rolls filled with feta and mozzarella cheese and fresh parsley, brushed with egg and baked until golden. Served on a bed of fresh lettuce.

Crispy phyllo rolls filled with beef pastrami, mozzarella cheese, red pepper, onion, and parsley, brushed with egg and fried until golden. Served on a bed of fresh lettuce.

Pan-fried calf liver seasoned with butter, black pepper, oregano, and paprika, finished with sumac, and served with red onion, chopped tomatoes, and fresh lettuce.

Lightly fried calamari served with calamari sauce blended with breadcrumbs, plain yogurt, anise, red wine vinegar, lemon juice, and olive oil.

Red lentil purée simmered with Anatolian spices, tomato paste, and cumin, garnished with fresh mint. Served with warm pita and a lemon wedge.

Chicken thigh with carrots, celery, onion, garlic, flour, chicken base, and bay leaf, simmered gently with herbs and served with warm pita bread.

Fresh chopped tomatoes, cucumbers, parsley and onion tossed in extra-virgin olive oil, wine vinegar, and lemon juice.

Romaine lettuce, shredded carrots, red cabbage, corn, tomatoes, and cucumber topped with feta cheese, olive oil, and lemon juice.

White beans with red onion, chopped tomatoes, and parsley, dressed with olive oil and lemon juice.

Mixed greens with chickpeas, red onion, cucumber, tomatoes, and feta cheese, dressed with olive oil and lemon juice.

Dried Turkish figs, walnuts, and red pepper tossed in balsamic vinaigrette, served on a bed of mixed greens and tomatoes.

Grilled calamari and poached shrimp served on a bed of Fresh mixed greens, red onion, tomatoes and parsley.

Pan-fried zucchini pancakes blended with eggs, flour, mozzarella cheese, feta cheese, baking powder, and white pepper. Served with garlic yogurt, red cabbage, carrots, red onion, and white rice.

Ground chickpeas blended with parsley, celery, carrots, garlic, and onions. Served with tahini sauce seasoned with flour, black pepper, cumin, baking powder, white pepper, tahini, salt, and lemon juice. Served with garlic yogurt, red cabbage, carrots, red onion, and white rice.

Yellow zucchini, green zucchini, carrots, potatoes, onions, and garlic sautéed and baked in tomato sauce, seasoned with red pepper, black pepper, and salt, served with white rice.

Baby okra cooked with tomatoes, tomato sauce, onion, garlic, black pepper, and lemon juice, served with white rice.

Grilled whole Mediterranean Sea bass drizzled with lemon juice and olive oil, served with green salad and lemon slices.

Atlantic salmon marinated and char-grilled, served with green salad and white rice.

Marinated jumbo shrimp, char-grilled with red peppers and onions, served with white rice.

Tilapia fillet pan-seared with butter, lemon juice, black pepper, parsley, and salt, served with green salad, white rice, and lemon–parsley olive oil sauce.

Shrimp baked with mushrooms, red pepper, onion, garlic, black pepper, tomato sauce, butter, and salt, topped with melted cheese and served with white rice.

Chicken breast marinated with Anatolian spices, white pepper, cumin, red pepper paste, onion, and garlic, char-grilled and served with white rice, broccoli, jalapeño pepper, and grilled tomato.

Finely chopped chicken blended with parsley, red pepper, onion, paprika, cumin, salt, black pepper, and hot pepper paste, grilled on a skewer and served with white rice, broccoli, jalapeño pepper, and grilled tomato.

Char-grilled chicken breast served over smoked eggplant purée blended with flour, milk, mozzarella cheese, white pepper, salt, and butter, topped with tomato sauce.

Chicken wings marinated with red pepper paste, salt, black pepper, cumin, paprika, and oregano, grilled and served with carrots, red cabbage, red onion, and white rice.

Chicken thighs marinated with red pepper paste, salt, black pepper, cumin, paprika, and oregano, char-grilled and served with white rice, broccoli, jalapeño pepper, and grilled tomato.

Chicken breast sautéed with mushrooms, red pepper, onion, garlic, black pepper, tomato sauce, butter, and salt, simmered in homemade tomato sauce and served with white rice.

Baby lamb marinated with Anatolian spices, salt, and black pepper, slow-roasted on a vertical rotisserie, thinly sliced and served with white rice, steamed broccoli, sliced grilled tomato, and jalapeño pepper.

aby lamb marinated with onion, black pepper, oregano, cumin, salt, olive oil, and red pepper paste, char-grilled and served with white rice and steamed broccoli, sliced grilled tomato, and jalapeño pepper.

Ground lamb blended w/ith onion, red pepper, black pepper, salt, and hot pepper paste, char-grilled on a skewer and served with white rice, steamed broccoli, sliced grilled tomato, and jalapeño pepper.

Char-grilled lamb meatballs blended with parsley, onion, black pepper, cumin, oregano, breadcrumbs, and salt, served with white rice, steamed broccoli, sliced grilled tomato, and jalapeño pepper.

Vertically roasted lamb gyro served over pita bread with homemade yogurt, topped with tomato sauce and melted butter, and served with grilled tomato and jalapeño pepper.

Special traditional Turkish lamb shank slow-braised for four hours in its own juices, wrapped in fried eggplant, and served with white rice, grilled tomato, and jalapeño pepper.

Ground lamb blended with onion, red pepper, black pepper, salt, and hot pepper paste, char-grilled on a skewer, wrapped in Turkish lavash bread and sliced, topped with tomato sauce, and served with homemade yogurt, grilled tomato, and jalapeño pepper.

Chopped baby lamb marinated with onion, black pepper, oregano, cumin, salt, olive oil, and red pepper paste, char-grilled and served over eggplant purée blended with eggplant, milk, water, butter, and black pepper, topped with tomato sauce, and served with sliced tomato and grilled jalapeño pepper.

Boiled special Turkish dumplings filled with ground beef, black pepper, red pepper, and butter, served over homemade yogurt and topped with red pepper butter sauce, mint, and sumac.

Lamb chunks sautéed with butter, garlic, onion, red pepper, mushrooms, black pepper, fresh tomatoes, and homemade tomato sauce, served with white rice.

Baby lamb chops marinated with oregano, black pepper, paprika, salt, and olive oil, char-grilled and served with white rice, steamed broccoli, sliced grilled tomato, and jalapeño pepper.

Grilled to perfection and served with white rice, steamed broccoli, sliced grilled tomato, and jalapeño pepper.

A mixed grill selection of chicken shish kebab, lamb shish kebab, lamb chops, grilled meatballs, and gyro kebab, served with grilled vegetables and Turkish rice pilaf.

Pistachio and walnut baklava made with thin layers of phyllo dough, baked until crispy and topped with thick syrup. Includes two pistachio and two walnut pieces.

Traditional oven-baked rice pudding made with rice, milk, butter, sugar, vanilla, corn starch, and egg yolk.

Traditional oven-baked milk pudding made with milk, butter, sugar, vanilla, anise, and wheat starch, featuring a lightly caramelized base and finished with cinnamon. (Please nform your server if you prefer it without cinnamon.)

Traditional shredded phyllo layered with fresh mozzarella cheese, baked until crispy, finished with thick syrup, and topped with crushed pistachio, served warm.

Traditional dessert made with delicate layers of puff pastry (milföy dough) filled with premium Antep pistachios, baked until crisp and flaky, served hot with a slice of Maraş ice cream, a traditional Turkish goat’s milk ice cream.

Milk chocolate filled with pistachio cream and finished with crushed pistachios.

Traditional Maraş ice cream made with goat’s milk and orchid root, known for its rich flavor and uniquely dense texture.

Pistachio baklava topped with milk and cocoa on top. (Available during summer only)