ANATOLIAN ENGLISH MENU 0.4 Reduced #2

BY CHEF MUHSİN ERTÜRK ANATOLIAN CUISINE

SMALL BITES MAIN DISH SALADS

ILIK HUMUS & AHTAPOT ( M - G ) 12 KÖFTE & PİYAZ ( M ) 24 BAKED SALMON & AVOCADO ( L - G ) 16 Sauté baby octopus and chickpea hummus with spring Homemade beef meatballs served with traditional PIYAZ Baked salmon, avocado, bell peppers, mixed greens, onions, caramelized beetroot sauce, extra virgin olive oil and “fresh white butter beans & tomato salad with herbs & chili” cucumber, feta cheese, spinach, olives, red onion, parsley, anatolian spices served with homeOUR made pita MOTTO bread cherry tomatoes and caramelized beetroot vinaigrette

FELLAH BUNS ( L ) 10 SALMON TERIYAKI & KEŞHKEK ( M ) 27 ROASTED CHICKEN & SESAME ( L - G) 16 Warm mini bulgur-balls served with garlic-tomato sauce, Baked salmon and beetroot-teriyaki sauce, served with Marinated chicken breast, spinach, mixed greens, cucumber, spinach and yogurt cream traditional KEŞHKEK “Turkish risotto” made of barley, onions pomegranade grains, green apple, roasted sesame seeds, and creamy cheese cherry tomatoes and herbs yogurt dressing MUHAMMARA ( VEGAN ) (contains nuts) 9 Smooth spread made of roasted paprika,e believe walnuts and that peanuts those CHICKEN who do notSHISH know KEBAB and ( Lprotect ) their traditions 24 MEDITERRANEAN cannot have a future. MARKET ( M ) 13 We can forget about the many technical and cultural values that are constantly evolving served with freshly made sourdoughW bread Roasted chicken Shish kebab “skewers”, marinated with Butter beans, kidney beans, parsley, rucola, cucumber, red and are changing in living conditions. Our traditions must be adapted to today’s conditions savory anatolian spices, served with herbed yogurt sauce, and onion, cherry tomatoes, boiled eggs, spring onion, fresh and be sustainable. For us, the most accurate method of this is to express our respect to the Basmati Pilaf “saffron basmati rice” herbs, tahini vinaigrette and crispy pita nachos BULGUR ÇİĞ KÖFTE soil ( VEGAN at every ) opportunity 9 and to share this deep respect we feel with our guests. We modestly Vegan bulgur “meatballs” servedinterpret with rucola our salad culture and savory and cuisine from Tradition to the future. anatolian tomato sauce PİDELİ KÖFTE ( L ) 25 MARBLE BEET “PANCARLI KISIR” (VEGAN) 14 Home made beef meatballs, savory tomato sauce, herbed Bulgur brewed in beetroot juice with chickpeas, spring onion, yogurt sauce, roasted garlic cloves and spring onions, served pomegranade grains, roasted almonds, fresh herbs and IÇLI KÖFTE & YOGURT MERINGUE 12 We learned the favor fromwith our home traditions, made pita bread we learned to recognize thepomegranade favor thanks dressing to our Bulgur cones filled with mincedtraditions. beef, walnuts, Due to onions today’s and conditions, we believe that our future will be lost if we do nothing while garlic, served with yogurt andour lemon traditions meringue are lost one by one. In this context, we should redefne our traditions according to today’s conditions and transferLAMB them LOKUM to the TERB newİYEL generationsİ ( M ) in the most28 accurate language. Your taste perception determines Lambyour tenderloin limits. marinated You can’t with savorygo any anatolian further. spices, Even if you pass, something else BEEF MANTI ( L ) 13 will happen. It is not your traditions.served with traditional warm eggplant puree, roasted onions, Manti “tiny Turkish stuffed dumplings”, served with bone roasted bell peppers and home made pita bread marrow broth, yogurt cream and savory anatolian spices

GERDAN KOKOREÇ ( M ) 13 Charcoal lamb neck marinated with savory anatolian spices, served with roasted onion sauce and freshly baked TANDIL bread

PIDELER / FLAT BREAD THE WRAPS GÖZLEMER / SALTY PANCAKE

SMOKED SALMON & OLIVES PIDE 16 BEEF TERNDERLOIN DÜRÜM 13 BEEF GÖZLEME 13 Smoked salmon, antakya green olives, mozzarella, basil sauce, Beef tenderloin, onion, tomato, bell pepper, herbed yogurt Minced beef, cheddar cheese, onion, anatolian spices, spring onions, fresh greens and cherry tomatoes sauce, roasted paprika-tomato sauce all wrapped in a freshly tomato-olive sauce, fresh greens and cherry tomatoes made LavashOUR bread MOTTO CHICKEN PIDE 13 SAUSAGE GÖZLEME 14 Roasted chicken, mozzarella, fresh bell peppers, anatolian MARINATED CHICKEN DÜRÜM 12 Traditional spicy Turkish sausage, cheddar cheese, onion, spices, roasted paprika-tomato sauce, fresh greens and Chicken tenderloin, onion, tomato, bell pepper, herbed anatolian spices, tomato-olive sauce, fresh greens and cherry cherry tomatoes yogurt sauce, roasted paprika-tomato sauce all wrapped in a tomatoes freshly made Lavash bread BEEF PIDE 13 CHEESE GÖZLEME 12 Minced beef, fresh bell peppers, anatoliane believe spices, that roasted those BULGUR who do Ç notİĞ KÖFTE know DÜRÜMand protect ( VEGAN their ) traditions 12 Cheddar cannot cheese, have feta a future. cheese, mozzarella cheese, onion, We can forget about the many technical and cultural values that are constantly evolving paprika-tomato sauce, freshW greens and cherry tomatoes Vegan bulgur “meatballs”, onion, tomato, bell pepper, anatolian spices, tomato-olive sauce, fresh greens and cherry and are changing in living conditions. Our traditions must be adapted to today’s conditions roasted paprika-tomato sauce all wrapped in a freshly made tomatoes and be sustainable. For us, the most accurate method of this is to express our respect to the LAMB PIDE 16 Lavash bread soil at every opportunity and to share this deep respect we feel with our guests. We modestly Roasted lamb, fresh bell peppers, anatolian spices, roasted interpret our culture and cuisine from Tradition to the future. SPINACH & FETA GÖZLEME 13 paprika-tomato sauce, fresh greens and cherry tomatoes LAMB NECK KOKOREÇ DÜRÜM 13 Spinach, feta cheese, mozzarella cheese, onion, anatolian Baked lamb neck, onion, tomato, bell pepper, herbed yogurt spices, tomato-olive sauce, fresh greens and cherry tomatoes SAUSAGE PIDE 14 sauce, roasted paprika-tomato sauce all wrapped in a freshly Traditional spicy Turkish We sausage, learned mozzarella, the freshfavor bell frommade our Lavash traditions, bread we learned to recognize the favor thanks to our peppers, anatolian spices,traditions. roasted paprika-tomato Due to today’s sauce, conditions, we believe that our future will be lostPOTATO if we do & nothing PAPRIKA while GÖZLEME (VEGAN) 13 fresh greens and cherry tomatoesour traditions are lost one by one. In this context, we should redefne our Bakedtraditions potatoes, according fresh bell pepper, to onion, anatolian spices, today’s conditions and transfer them to the new generations in the most accuratetomato-olive language. sauce, fresh greens Your and cherry tomatoes taste perception determines your limits. You can’t go any further. Even if you pass, something else CHEESE PIDE will happen. It is not 13your traditions. Cheddar, feta, mozzarella, fresh bell peppers, anatolian spices, roasted paprika-tomato sauce, fresh greens and cherry tomatoes

POTATO & AVOCADO PIDE (VEGAN) 13 Roasted potatoes, anatolian spices, roasted paprika-tomato sauce, fresh avocado, fresh greens and cherry tomatoes

SPINACH & FETA PIDE 12 Feta, spinach, mozzarella, fresh bell peppers, anatolian spices roasted paprika-tomato sauce, fresh greens and cherry tomatoes

COFFEE / TEA SWEETS LIQUOR

Turkish coffee 3 CARAMELIZED RICE CREAM 9 Raki 8 Ottoman coffee 3 Baked rice cream-pudding served with vanilla ice Glenlivet 12y Single Malt 16 Turkish coffee 3 cream andOUR caramelized MOTTO hazelnut crumble Jameson 8 Turkish tea 3 Jack Daniel’s Old 10 DECONSTRUCTED BAKLAVA 10 Espresso 2,8 Larsen VS Cognac 12 Baklava with dates, dried figs, roasted peanuts Double Espresso 3,5 and roasted pistachios, served with vanilla ice Fernet Branca 9 Cappuccino 4 cream Amaretto 7 Latte e believe that 4,5 those who do not know and protect their traditionsLimoncello cannot have a future. 7 Americano W We can forget 3,5 about FIGthe &many CINNAMON technical TART and cultural values 10that are constantly evolving and are changing in living conditions. Our traditions must be adapted to today’s conditions Tea and be sustainable. 3,5For us,Home the most made accurate dried figs, method cinnamon of andthis coconut is to express our respect to the soil at every opportunity andcream to tartshare with this vanilla deep ice respectcream and we hot feel pepper with our guests. We modestly Hot chocolate interpret our culture 4,5 and cuisine from Tradition to the future. Cinnamon-pistachio Sahlep 5 jam

COLD COFFEEWe learned / TEA the favor from our traditions, we learned to recognize the favor thanks to our traditions. Due to today’s conditions, we believe that our future will be lost if we do nothing while our traditions are lost one by one. In this context, we should redefne our traditions according to Bailey’s Ice coffee today’s conditions and10,5 transfer them to the new generations in the most accurate language. Your Ice Espresso taste perception determines 3 your limits. You can’t go any further. Even if you pass, something else will happen. It is not your traditions. Ice Cappuccino 4,5 Ice Latte 5 Ice Americano 3,8 Ice Tea 4 Ice Chocolate 5

*Please let us know if you suffer any allergies, our staff will try to find the best option for you* *We reserve the right to change this menu, presentation or ingredients in our dishes* WINE COCKTAILS BEERS SOFT DRINKS From Turkey Öküzgozü, Ancyra l Turkey Our signature cocktails Draft Vichy 0,5L 4 Coke 3,5 Btl 56 16cl 11,5 Anatolian pearl 12 Karhu 4.6% / 0,5 7,5 Coke Zero 3,5 Cab Sav - Syrah, Ancyra l Turkey Pomegranate mojito 14 Fanta 3,5 Btl 58 16cl 12 Brooklyn Lager / 0,4 8,5 Sprite 3,5 Merlot, Ancyra l Turkey Ginger ale 3,5 Cocktails Brooklyn IPA / 0,4 8,9 Btl 52 16cl 10,5 Ginger beer 3,5 Aperol Spritz 12 Ayran - salty yogurt drink 3,5 Narince, Ancyra l Turkey Blanc 1664 / 0,5 8,5 0% alc. EFES beer Turkey 7,5 Btl 58 16cl 12 Gin and Tonic 11,5 0% alc. beer / cider 6,5 Sparkling Whiskey sour 12 Prosecco, Arcobello l Italia Bottle COFFEE / TEA Btl 45 12cl 8,5 EFES 5.0% / 0,5 Turkey 9,5 Classic mojito 12,5 Spumante, Provetto Brut l Spain Turkish coffee 3 Karhu 4.6% / 0,33 6 Btl 35 12cl 7,5 Margarita 12 Ottoman coffee 3 Turkish coffee 3 Red Karhu 5.3% / 0,33 7 Bloody mary 12 Turkish tea 3 Côtes du rhône l France Espresso 2,8 Btl 52 16cl 10,5 Budejovichy Budvar / 0,5 8,9 SANGRIA 1L 25e. - glass 7,5 Double Espresso 3,5 Chianti, Rocca delle macie l Italy Cappuccino 4 Koff Porter / 0,33 8,5 Btl 59 16cl 12,9 Latte 4,5 Warm Cocktails Tempranillo, Albali l Spain Americano 3,5 Btl 32 16cl 7,5 Irish coffee 10 CIDER Tea 3,5 Hot chocolate 4,5 White Turkish Irish coffee 10,5 Draft Cinnamon-pistachio Sahlep 5 Pinot gris, Cave du roi l France Btl 56 16cl 11,5 Crowmoor 5.5% / 0,4 8,5 Bailey’s coffee 10,5 COLD COFFEE / TEA Chardonnay, Rabl l Austria Btl 52 16cl 10,5 Minttu choco 10 Bottle Bailey’s Ice coffee 10,5 Ice Espresso 3 Riesling, Rabl l Austria Rum choco 10,5 Somersby / 0,33 8 Btl 59 16cl 12,9 Ice Cappuccino 4,5 Ice Latte 5 Long drink 5.5% / 0,33 8 Sauvignon blanc, Albali l Spain Ice Americano 3,8 Mocktail 0% 7,5 Btl 32 16cl 7,5 Ice Tea 4 ( ask our staff for suggestions ) Ice Chocolate 5 Rosé Rosé blush, Lamberti l Italy Btl 45 16cl 9,5