TURKISH RESTAURANT WEEK DINNER| March 30th – April 8th | $35 per person We Kindly Request That the Entire Table Participate

FIRST COURSE Choose Any Two Items

HUMMUS gf|df|nf| v ARUGULA SALAD gf|nf Chickpea purée, , lemon juice, oil Tomatoes, goat , dates, lemon juice, olive oil

MAM BAYILDI gf|df|v CACIK gf|nf İ Baby eggplant stuffed with onions, tomatoes, Strained , cucumber, mint, garlic, olive oil fresh oregano, pine nuts, garlic KASIK gf|nf HTIPITI gf|nf Tomatoes, onions, parsley, cucumber, red and green Roasted red peppers, , thyme, olive oil peppers, olive oil, vinegar, crushed Maras pepper, , Feta

SECOND COURSE Choice Of One Vegetarian And One Meat HANGER STEAK df ARTICHOKE gf|nf Marinated with chamomile & balsamic, served over grilled With shaved Parmesan and balsamic vinaigrette broccolini and Romesco sauce HEIRLOOM CARROTS gf|nf ADANA KEBAP nf Roasted with fresh herbs, topped with Harrisa Aioli and Skewered ground lamb & beef with grilled tomato & Mizithra cheese sumac-onions; on pita bread SHISH TAVUK nf CAULIFLOWER gf Grilled marinated chicken breast with shallot and a Fried; Labneh, raisins and almonds mushroom served on garlic pita bread with shisito peppers and tomato GRILLED BRANZINO df|nf FALAFEL df|nf|v Grilled filet of boneless Mediterranean Sea Bass served with Fried chickpea patties with tahini sauce olive bread and grilled lemon CHEF’S BÖREK nf GARIDES TAVA gf|df|nf Crispy phyllo roll (2) – one with goat and Kasar cheese, Sautéed shrimp with garlic, olives, cherry tomatoes, leeks, and oregano, second with spinach, dill and feta; cilantro, olive oil, lemon juice tomato marmalade.

DESSERT Choice Of One

AEGEAN DELIGHT gf Walnut stuffed Apricots over a vanilla bean and mascarpone Crushed walnuts-almonds wrapped in phyllo topped with cheese spread; Topped with caramel sauce and crushed honey-cinnamon syrup walnuts

Turkish Restaurant Week is brought to you by ATA-DC. www.turkishrestaurantweek.org @DCTurkRestoWeek

@AGORADC | www.agoradc.net

GF- GLUTEN FREE DF-DAIRY FREE NF-SAFE FOR NUT ALLERGIES V-VEGAN Items are subject to change according to availability-No substitutions | Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of food borne illness | Sorry! We don’t separate checks, but accept up to 5 credit cards | 20% gratuity added to parties of 5 or more