TURQUOISE RESTAURANT & CAFE / CHICAGO Page 1 of 2

DINNER / MEDITERRANEAN DISHES PATLICANLI ISLIM SARMASI $ Braised lamb shoulder wrapped in eggplant and lamb jus, and rice pilaf. PIDE $ Thin flat crispy dough baked with your choice of ground beef, diced lamb or cheese and eggs BEEF KEBAP $ Seasoned, skewered beef tenderloin medallions, grilled vegetables, rice pilaf and yogurt sauce ADANA KEBAP $ Hand-chopped seasoned lamb shoulder, red bell pepper, crushed pepper, grilled vegetables, rice pilaf and yogurt sauce KUZU SIS KEBAP $ Lamb seasoned, skewered , grilled, served with vegetables, rice pilaf, and yogurt sauce YOGURT KEBAP $ Char-grilled lamb over toasted pide, garlic yogurt, and tomato sauce CHICKEN KEBAP $ Herb-marinated chicken breast served with grilled vegetables, rice pilaf and yogurt sauce BEYTI KEBAP $ Skewered hand chopped lamb, garlic, shallots, parsley, wrapped in a homemade flat bread and French Fries ONION KEBAP $ Hand-chopped lamb, caramelized shallot, garlic, rosemary, raisins, cherry tomatoes, braised in pomegranate sauce and bock Choy TURQUOISE MIX GRILL $ Mixture of skewered chicken, beef medallion, salmon, sea scallop, spicy shrimp, and rice pilaf BRAISED COLORADO LAMB SHANK $

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Slowly braised lamb, celery root, carrots, shallots, finger link potatoes, green peas, veggie emulsion MANTI $ Homemade fresh tortellini, stuffed with ground veal and served with creamy yogurt, chili oil, tomato sauce GNOCCHI BRAISED OXTAIL RAGU $ Hand rolled stuffed dumpling, your choice of braised oxtail or pink vodka sauce. SPINACH FETTUCCINE WITH U-4 SHRIMPS $ Homemade fresh pasta, yellow zucchini, sun dried tomatoes, and light tomato basil sauce

DINNER / VEGETARIAN DISHES RISOTTO AI FUNGHI DI BOSCO $ Mixed, wild mushrooms, garlic and white wine, finished with parmesan cheese IMAM BAYILDI $ “Priest fainted”. Pan roasted baby eggplant stuffed with red pepper, onion, tomatoes, garlic, pine nuts, served with rice pilaf TURKISH DELIGHT $ Sautéed wild mushrooms, broccoli, zucchini, baby carrot, bock choy, and garlic served on a large plate of hummus with pine nuts and Turkish golden apricot.

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