Midtown East Menu

Red lentils, onions and spices.

A classic, refreshing Turkish salad made with finely chopped tomatoes, cucumbers, onions and parsley.

Mixed greens, arugula, sun-dried tomatoes, red onions, raisins, cherry tomatoes and walnuts.

Chickpeas, tahini, olive oil, garlic and lemon.

Strained yogurt, cucumber, mint and dill.

Char-grilled fresh eggplant with peppers, dill and olive oil.

Char-grilled fresh eggplant puréed with tahini, garlic and lemon.

Roasted red peppers, walnuts, breadcrumbs and pomegranate molasses.

Strained yogurt, walnuts, mint, dill and garlic.

White beans, tomatoes, red onions, peppers and parsley.

Hand-rolled vine leaves filled with rice, onions, dill, mint, pine nuts, currants and spices. Rolled by hand — long shared at family tables and celebrations.

A selection of five cold meze for the table.

Crisp pastries filled with feta and parsley.

Crisp pastries filled with spinach, feta and onions.

Crisp bulgur shell filled with seasoned ground beef, onions and walnuts. A treasured specialty of southeastern Türkiye, traditionally shaped by hand for gatherings and honored guests.

Pan-fried zucchini, scallions, squash, eggs and flour, served with yogurt.

Crisp-fried veal liver with sumac onions and parsley.

Three crisp chickpea and herb fritters served with hummus.

Hand-chopped chicken with peppers and herbs.

Seasoned lamb köfte with herbs.

Yogurt-marinated chicken with garlic, pepper paste and herbs.

Hand-chopped lamb with red peppers, onions and herbs. Named for the southern city of Adana and prepared in the traditional hand-chopped style.

Thinly sliced seasoned lamb and beef roasted on a vertical spit.

Döner over toasted pide with tomato sauce, yogurt and browned butter.

Marinated cubes of lamb grilled over flame.

Grass-fed baby lamb chops.

A generous mixed grill of Lamb Adana, Chicken Adana, Lamb Shish, Chicken Shish and Köfte with rice pilaf, bulgur, grilled tomato and peppers. Made for sharing around the table.

Charcoal-grilled shrimp with green salad and potato.

Shrimp baked with tomato, garlic, herbs, cream and kashkaval cheese, served with rice pilaf.

Grape-leaf-wrapped salmon with mixed greens and potato.

Whole grilled Mediterranean sea bass with lemon, herbs, green salad and potato.

Flame-grilled salmon with rice pilaf and vegetables.

Marinated swordfish grilled on skewers with peppers, tomato, lemon and herbs. Seasonal — ask for availability.

Baby okra, peppers, onions and garlic braised in tomato sauce, served with rice pilaf.

Eggplant, tomatoes, green beans, squash, zucchini, peppers, onions, garlic and carrots slowly cooked in tomato sauce.

Spinach and bulgur over garlic yogurt, finished with Aleppo-pepper butter.

Six falafel with hummus and salad.

Handmade miniature dumplings filled with beef and herbs, served with garlic yogurt and tomato sauce. One of Anatolia's most beloved comfort dishes.

Cabbage leaves rolled around ground lamb, rice and herbs, served with tomato sauce and yogurt.

Tender onion shells filled with ground lamb, rice and herbs, served with yogurt.

Baby okra slowly braised with peppers, onions, garlic and lamb.

Garden vegetables slowly cooked in tomato sauce with tender lamb.

Slow-braised lamb or chicken over a purée of char-grilled fresh eggplant and kashkaval.

Warm shredded pastry with sweet cheese, syrup and pistachio.

Layered phyllo with pistachio and syrup.

Traditional milk pudding with a caramelized base.

Traditional oven-baked rice pudding with cinnamon.

Almond halva enriched with kaymak.

Finely ground, served in the traditional style with Turkish delight.

Brewed black tea, served in a tulip glass.