Cold Appetizers

1. 

   Plate of Anatolian Olive-Oil Vegetable Specialties

   
   
   12 TL
2. 

   Feast of Salmon:

   Gravlax Salmon with Honey-Mustard and three-Citrus marinated Salmon with Basil
   
   14 TL
3. 

   Marinated Beets with garlic and sauteed Yellow Peppers

   
   
   10 TL
4. 

   Baby Greens, olives and tomatoes with baked tulum cheese

   
   
   14 TL
5. 

   Aegean Summer salad with Arugula dressing and Feta

   
   
   10 TL
6. 

   A selection of the best Turkish Cheeses, with garnishes

   
   
   15 TL

Soups

1. Chef's Daily Soup

   
   
   7 TL

Hot Appetizers

1. 

   Platter of two Böreks (filo pies):

   one with Goat Cheese and Mushrooms, the other with spicy Pastrami and Kasar Cheese, served with poached Apricots and Prunes
   
   12 TL
2. 

   Spinach-Ricotta Ravioli with Basil sauce

   
   
   12 TL
   
   As a main course
   
   20 TL
3. 

   Sauteed Prawns in Pomegranate and Lemon Zest

   
   
   12 TL
   
   As a main course
   
   24 TL

House Specialties

1. 

   Byron's Rack of Lamb with pistachio sauce, on wilted spinach

   
   
   (For 2)   60 TL
2. 

   Grilled lamb chops with fresh oregano

   
   
   32 TL
3. 

   Chicken Breast Scallopini with Green Apples

   
   
   18 TL
4. 

   Grilled Vegetables with Hellim Cheese and Chestnuts

   
   
   15 TL
5. 

   Smoked Eggplant "Hünkar Begendi" with Lamb "Tas Kebab"

   
   
   24 TL
6. 

   Filet Mignon "au Poivre", GREEN PEPPERCORN with Cognac sauce

   
   
   30 TL
7. 

   Grilled Filet Mignon with fried onions and mushrooms

   
   
   28 TL
8. 

   Sultan Kebab with Köfte, seared Beef and Basil Tomato sauce. Fit for a king

   
   
   24 TL
9. 

   Ottoman Heirloom Shepherd's stir-fry of Lamb or Beef And Vegetables

   
   
   26 TL
10. 

    Grilled Salmon filet or Sea Bass filet with Parsley-Red Onion sauce

    
    
    27 TL
11. 

    Grilled Sea-Bass "au Beurre Noir" (with blackened butter)

    
    
    28 TL

TATLILAR

1. 

   Two Tortes:

   one Hazelnut-Chocolate, the other Almond-Pistachio, served with Fruit and Ice-Cream
   
   10 TL
2. 

   Two Baklavas:

   one Chocolate-Hazelnut, the other Almond-Apricot, served with "Kaymak" (double cream)
   
   10 TL
3. 

   Wine-poached Pear "Belle Héléne", glazed with Chocolate

   
   
   8 TL
4. 

   Sehzade Delight with Ice-Cream

   
   
   10 TL
5. 

   Hot Chocolate Cake, Baked To Order

   
   
   8 TL

6. Chef's Fresh Fruit Platter

   
   
   8 TL