Tiqa Dinner Menu

Total Page：16

File Type：pdf, Size：1020Kb

TIQA DINNER MENU Mezze Entrees Hummus ||Syria|| V •*GF *Seared Duck Breast ||Greece|| Marinated chickpeas/lemon/olive oil/ Aleppo orange blossom glaze/tarhana sour/ house pita/crispy shallots • 8/14 golden raisins/green olives/garlic parsley Falafel ||Egypt|| GF • V sauce • 34 Amba/tahini/pickled onion/fresh herbs • 8/14 *Braised Lamb Shank||Pan Med|| Baba Ghanoush ||Lebanon|| V •*GF Creamy golden polenta/roasted baby Charred eggplant/roasted garlic/tahini/olive carrots/crunchy chickpea gremolata/warm oil/house pita/lemon • 8/14 spiced jus • 36 Olives ||Pan Med|| GF • V *Grilled Monkfish||Pan Med|| Citrus marinade/chili/herb infused olive oil • Curry marinated/sunchoke risotto/roasted 6/10 heirloom squash/pomegranate soubise/apple Bulgar Salad||Palestine|| V cider sage reduction • 24 Red onion/peppers/cucumber/sun dried House made pappardelle||Italy|| VG tomatoes/herbs and pea greens/apple cider Hen of the wood’s mushroom/celery vinaigrette • 8/16 root/Brussel sprouts/ cranberries/pita Mezze Sampler||Pan Med|| V breadcrumbs • 19 Above selections accompanied by chef’s daily vegan features/served with house pita • 16/24 Kabobs 3 Skewers *Shrimp ||Tunisia|| *GF Small Plates Chermoula marinated/local greens/grilled pita TIQA Salad ||Levant|| GF •*VG muhamarra • 26 Arugula and herb salad/mission figs/grilled *Flat Iron Steak ||Turkey|| GF and marinated haloumi/pickled sweet potato/ Baharat marinated/ herb latke/ tahini yogurt pecans/poppyseed orange vinaigrette • 10 sauce/oregano • 29 Lemon & Lentil Soup ||Jordan|| *GF•*V *Chicken ||Turkey|| GF Za'atar goat cheese mousse/grilled Halal chicken thighs/saffron and white wine pita/smokey paprika • 8 marinade/spiced rice/ jute sauce • 22 Grilled Broccolini ||Turkey|| GF •*V *1&½ lb. Maine Lobster||Morocco|| Urfa pepper & sumac vinaigrette/red beet Harissa marinated/sweet potato/black labneh/dukkha/shawarma seasoned crispy lime/lobster fava bean puree • MKT shallots • 8 Fall Vegetables ||Palestine|| V Brussels Sprouts ||Israel|| GF •*V Brussel sprouts/ cauliflower/ heirloom Crumbled feta/garlic emulsion/marinated squash/bulgur salad/ garlic parsley sauce/ chickpeas • 9 toasted pine nuts • 19 *Crispy Lamb Shank ||Palestine|| GF *Mixed Grill ￨￨Pan Med￨￨ Hummus/pea greens/confit pearl onions/ras Choice of any 3 kabobs (limited to 1 lobster el hanout vinaigrette • 13 skewer for additional $3)/ spiced rice • 31 *Lamb Gyro||Greece|| Mini House pita/braised lamb shank /local greens /marinated tomatoes/pickled cucumbers/tzatziki • 12 Spiced Fries ||Pan Med|| *VG • GF Sides paprika garlic spice blend/toum • 7 Grilled Broccolini • 6 Spiced Rice • 6 Executive Chef ||Adam Flood|| GF: Gluten Free VG: Vegetarian V: Vegan *VG: Can be made vegan *GF: Can be made Gluten free * These items may be served raw or cooked to order. Consuming raw or undercooked meats, poultry, fish, shellfish, or eggs may risk foodborne illness. Please inform your server if any member of your party has a food allergy .

Copy Link

Recommended publications

Exploring Turkey's Culinary Heritage
EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
[Show full text]
Jönsson, Håkan; Burstedt, Anna
The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
[Show full text]
2020-2021 Mef Is Istanbul June Menu
2021-2022 MEF IS ISTANBUL SEPTEMBER MENU 1.09.2021 2.09.2021 3.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLI WITH FRIED FRUIT HONEY / BUTTER TAHINI MOLASSES HONEY OLIVE / TRIANGLE CHEESE OLIVE / WHITE CHEESE BOILED EGG BOILED EGG OMLETTE WITH POTATO TOMATO / CUCUMBER MILK MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH EGGPLANT MOUSSAKA NOODLE SOUP CREAM MUSHROOM SOUP RICE INEGOL MEATBALLS TURKEY SAUTEED DICED CUCUMBER GARLIC AND MINT IN YOGHURT FRIED PATATOS BULGUR RICE SALAD RICE BEANS WITH OLIVE OIL WHITE PUDDING CARROT WITH OLIVE OIL CHOCOLATE PUDDING FRUIT ICE CREAM FRUIT SNACK SNACK SNACK CHEESY PASTRY MUFFIN PASTRY MILK MILK AYRAN 6.09.2021 7.09.2021 8.09.2021 9.09.2021 10.09.2021 Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST Preschool - PrK MORNING BREAKFAST TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER TOMATO / CUCUMBER / PEPPER MUESLİ WİTH DRİED FRUIT JAM / BUTTER TAHINI MOLASSES HONEY / BUTTER JAM / BUTTER HONEY OLIVE / WHITE CHEESE OLIVE / TRIANGLE CHEESE OLIVE / SPREAD CHEESE OLIVE / CHEESE BUTTER TURKISH BAGEL HERBED OMLETTE TURKISH BAGEL PASTRY PASTRY MILK / DRIED FRUIT MILK / FRUIT MILK / FRUIT MILK / DRIED FRUIT MILK LUNCH LUNCH LUNCH LUNCH LUNCH TOMATO SOUP MEF BURGER YAYLA SOUP LENTIL SOUP CHICK PEAS WITH MEAT LENTİL BALLS FRIED POTATOES GREEN BEANS CHICKEN FAJITA (WITH FLAT BREAD)
[Show full text]
Fusion Issue Protected by International Copyright Law @Fool Magazine
IÑAKI AIZPITARTE, PARIS, FRANCE food insanity brilliance & love #6 The EUR ��4 SEK �29 KR USD $�8 Fusion issue protected by international copyright law @fool magazine PAST, PRESENT & fuTURE in anaTolia Words Tara sTeVens | phoTo per-anders jörgensen 130 131 protected by international copyright law @fool magazine he underground car park of istanbul’s marmara Pera Hotel is an unlikely place in which to discover the past, present and future of Anatolian cuisine. There, amid the fluorescent lights and graffiti, is the prep kitchen of Mikla, Mehmet Gürs’ New Anatolian restaurant, which is situated 18 floors above. The bunker-like space is the domain of two of the Turkish-Finnish chef’s ‘dream team’, a passionate band of young chefs and people best described as food anthropologists. Inside, head chef Cihan Çetinkaya Tand ingredients sleuth Tangör Tan gleefully unwrap their latest consignment of goodies: garlands of sun-dried aubergine skins and red pepper hulls, necklaces of pinky-nail-sized baby okra, a bag of smoky chilli flakes the colour of molten lava and another of the lemony sumac more commonly associated with Lebanon. There are also sacks of wafers of tarhana — fermented and dried wheat chips brittle as caramel. One kind is flecked with chilli; another, more nubbly version, looks like dried porridge and is so thoroughly artisan it still bears the imprints of the fingers that made it. Mehmet tries some grape leather stuffed with pistachios that’s just arrived from Izmir. “I don’t like the texture,” he declares after chewing solemnly on a chunk for a minute or two.
[Show full text]
Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
[Show full text]
ANCYRA, Kalecik Karası
02/19 COLD STARTERS & SALADS Rocket & Parmesan Salad (Also available as a side order) 35 (23) Fresh rocket leaves, cherry tomato, parmesan, crunchy walnut and balsamic sauce Rich Shepard Salad 32 Cherry tomato, red onion, parsley, mini mozzarella & feta cheese Cretan Salad with Goat Cheese 34 Arugula, parsley, red & green peppers, tomatoe, cucumber, pine nuts and goji berries Served with brown croutons and yoghurt dressing Octopus Carpaccio 47 With pineapple salsa and seasonal mini salad Meze Palette 45 Zahter flavored tzatziki, crispy pastrami topped humus, pickled sea bass and tunny, yogurt with spicy red pepper and selection of local cheeses Seafood Salad 49 Jumbo shrimp, octopus, baby calamari, served with mediterrean greens , baby radish, cherry tomato, Caper blossom and vinaigrette sauce SOUPS Smoked Eggplant Soup 21 Smoked eggplant and cream served with toasted garlic bread Chicken Soup with Vegetables 28 Chicken breast, seasonal vegetables, tomato, cream and orzo WARM STARTERS Crispy “Bodrum Mantı” 32 Fried Beef dumplings with tomato and yoghurt sauce Seafood Trilogy 43 Grilled octopus leg, “Tarhana” coated salmon and crispy fried calamari Crispy Fried Baby Calamari 43 Tartar, garlic and chilli sauces Garlic Butter Shrimp 54 Sauteed shrimp "Yaprak" Liver 35 Sliced beef liver sauteed on a bed of creamy roasted eggplant puree. Served with cherry tomato, hot green pepper and spicy pepper-butter sauce Vegan Chef’s Signature Dishes For guests with special dietary requirements or allergies who may wish to know about the food ingredients
[Show full text]
Peynir Ezmesi Çiġ Köfte İçli Köfte Bıldırcın Izgara Marinated Baby Chicken Sahanda Karides Baked Seabass Keşkek
T O P O N D E R Çıtır kalamar Isli patlıcan Peynir ezmesi Bőrek simit coated baby squid, avocado eggplant puree with walnuts, char grilled red peppers & feta filo wrapped feta cheese with Haydari & spicy red pepper dip crispy coated eggplant crisps cheese with Tarhana chips carrots, zucchini & walnuts (D/G) (N/G) (G/D) (G/N/D) COLD STARTERS COLD STARTERS Çiġ köfte Fırın pancar Karpuz peynir beef tartar with roasted baby beetroot, goat burnt watermelon, sheep cheese, D/N/G) D/N) (G) cheese & corn bread ( tomato & pine nuts ( bulgur & baby gem Levrek Balkabaġı salatası seabass sashimi with mustard, apple Roasted summer squash with & shaved radish (D/N/G) Turkish chili, onion & tomato HOT STARTERS Bıldırcın ızgara İçli köfte Imam bayıldı Yayla çorbası marinated Quail, barley kibbeh with roasted duck & barberries confit of eggplant, slow cooked onion Yoġurt soup ( ) (D/N) (D/G) courgette & eggplant salad (G) G/N/D tomato & feta with dried mint & rice Lamb mantı Zeytinyağlı ahtapot Courgette dolma Hamsi tava tomato, roast garlic, marinated grilled octopus, black eyed beans & with mushroom ragout, fennel tarhana coated anchovies with sőġüş yoġurt & thyme (G/D) apple vinaigrette & oregano (D/G) salad & pomegranate (G/D) CENTRAL OVEN IZGARA MUTFAK Çaġ kebap (skewer) Australian Grain Fed Beef 300g Marinated baby chicken Wagyu beef & lamb (G/D) Turkish coffee & izot rub & crispy Zaatar potatoes (D) with pastry wrapped rice pilaf (G/D/N) Lahmacun Whole grilled seabream Sahanda karides (G) spicy lamb vegetables & herbs (D) with a spiced herb rub,
[Show full text]
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
[Show full text]
İlkokul Ortaokul Şubat 2020 Menü
2019-2020 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI İLKOKUL ,ORTAOKUL ŞUBAT AYI YEMEK MENÜSÜ 3 Şubat 2020 4 Şubat 2020 5 Şubat 2020 6 Şubat 2020 7 Şubat 2020 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 GÜNLÜK SÜT 115 BALLI MİNİ SANDVİÇ 230 EV PİZZASI 175 BEYAZ PEYNİRLİ/SCRAMBLED EGG SANDVİÇ 300 PATATESLİ GÖZLEME 250 KAŞAR PEYNİRLİ SİMİT 240 ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL KROTONLU DOMATES ÇORBA 160 DANA ETLİ KURU FASULYE 280 SÜZME MERCİMEK ÇORBA 130 TARHANA ÇORBA 125 YOĞURT ÇORBA 130 HİSAR KÖFTE / PARMAK PATATES 350 PİRİNÇ PİLAVI 200 BOLONEZ SOSLU SPAGETTİ 360 HİNDİ KÜLBASTI/SEBZE GARNİ 260 TAS KEBABI 260 AYRAN 70 DERE OTLU NANELİ CACIK 70 ISPANAK YEMEĞİ 120 ERİŞTE 200 BULGUR PİLAVI 200 MEVSİM MEYVESİ 75 MEVSİM MEYVESİ 75 DOĞUM GÜNÜ PASTASI(FRAMBUAZLI CHEESCAKE) 200 DONDURMA 86 MEVSİM MEYVESİ 75 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 YEŞİL SALATA 15 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 RENDE HAVUÇ 25 KIRMIZI LAHANA 25 KIRMIZI LAHANA 25 KIRMIZI LAHANA 25 MEYVE SALATASI 75 KIRMIZI LAHANA 25 KISIR 40 ZY. PIRASA 100 MEYVE SALATASI 75 PANCAR SALATASI 25 BRÜKSEL LAHANASI SALATASI 100 ROKA SALATASI 15 KARIŞIK TURŞU 15 BAKLAGİL SALATA 100 COLESLAW SALATA 75 KARIŞIK TURŞU 15 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 YOĞURT 125 İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ
[Show full text]
Okul Öncesi Şubat 2019 Menü
2018-2019 EĞİTİM/ÖĞRETİM YILI HİSAR OKULLARI OKUL ÖNCESİ ŞUBAT AYI YEMEK MENÜSÜ 4 Şubat 2019 5 Şubat 2019 6 Şubat 2019 7 Şubat 2019 8 Şubat 2019 PAZARTESİ SALI ÇARŞAMBA PERŞEMBE CUMA SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL SABAH BESLENMESİ CAL GÜNLÜK SÜT,BAL,KAŞAR PEYNİR,YUMURTA GÜNLÜK SÜT,BEYAZ PEYNİR,TAHİN-PEKMEZ GÜNLÜK SÜT,BAL,LABNE PEYNİR,OMLET GÜNLÜK SÜT,BAL,KAŞAR PEYNİR,KREP GÜNLÜK SÜT,BAL,BEYAZ PEYNİR,SİYAH ZEYTİN SİMİT,SİYAH ZEYTİN,HAVUÇ DİLİMLERİ BAL,SANDVİÇ,SİYAH ZEYTİN,HAVUÇ DİLİMLERİ EV PİZZASI,YEŞİL ZEYTİN,HAVUÇ DİLİMLERİ SANDVİÇ,SİYAH ZEYTİN,HAVUÇ DİLİMLERİ YUMURTA,KAŞAR PEYNİRLİ TOST,HAVUÇ DİLİMLERİ ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL ÖĞLE YEMEĞİ CAL MAHLUTA ÇORBA DOMATES ÇORBA SÜZME MERCİMEK ÇORBA TARHANA ÇORBA DANA ETLİ KURU FASULYE PÜRELİ MİTİTE KÖFTE LAVAŞTA ET DÖNER/ELMA DİLİM PATATES ETLİ KIŞ TÜRLÜSÜ IZGARA HİNDİ KÜLBASTI/SEBZE GARNİ PİRİNÇ PİLAVI KELEBEK MAKARNA AYRAN BULGUR PİLAVI ERİŞTE DERE OTLU NANELİ CACIK MEVSİM MEYVESİ MEVSİM MEYVESİ DOĞUM GÜNÜ PASTASI(TRİLEÇE) DONDURMA MEVSİM MEYVESİ YEŞİL SALATA YEŞİL SALATA YEŞİL SALATA YEŞİL SALATA YEŞİL SALATA RENDE HAVUÇ RENDE HAVUÇ RENDE HAVUÇ RENDE HAVUÇ RENDE HAVUÇ NARLI ISPANAK SALATASI KIRMIZI LAHANA MEYVE SALATASI KIRMIZI LAHANA KIRMIZI LAHANA KIRMIZI LAHANA KISIR TON BALIKLI SALATA MEYVE SALATASI KARIŞIK TURŞU PİYAZ SALATALIK TURŞUSU KIRMIZI LAHANA PANCAR SALATASI ZY. BRÜKSEL LAHANASI YOĞURT YOĞURT YOĞURT YOĞURT YOĞURT İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ BESLENMESİ CAL İKİNDİ
[Show full text]
Baby Squid from the GRILL Lamb Cutlets 30 Grilled Tiger Prawns 28
TO PONDER 9 Baby Squid Muhammara Tarhana Chips Aubergine purée Börek simit crust & avocado roasted red pepper, vegetable and yogurt crisps walnuts & crispy aubergine chips filo wrapped feta cheese with (N/G) carrots, courgettes & walnuts (N/D/G) haydari (D/G) tomato & walnut dip (N/G) with Turkish chili (G/D) COLD STARTERS THE BREAD OVEN HOT STARTERS Sea Bass 15 Lahmacun 16 Umut’s Bayıldı 14 raw, thinly sliced, mustard, spicy lamb, vegetables & herbs (G) grilled confit of aubergine, slow-cooked onions, apple & radish shavings (N/D/G) tomato sauce & goat's cheese (N/D) Roasted Baby Beetroot 13 Aged Kaşar Cheese Pide (D/G) Yerelmasi Corbasi 12 goat's cheese & corn bread (N/D) Jerusalem artichoke soup with eggplant puree (D/N) slow-cooked organic egg 15 Beef Tartare 13 Courgette Dolma 15 in crunchy gem lettuce, bulgur wheat (G) kale, confit fennel, preserved lemon & feta cheese 18 wild mushroom ragout, fennel & oregano (G/D) Halloumi & Cucumber Salad 12 home-made spicy sucuk 19 Acılı Kanat 14 fresh herbs, yoghurt dressing, chilli grilled chicken wings & maresh pepper corn bread croûtons (D/G) EGGS Grilled Asparagus & Poached Egg 15 Slow-cooked Eggs 15 Turkish scrambled eggs 12 Fried Eggs 12 dukkah & nut brown butter roasted peppers, tomato & onion with onion, peppers & tomato with homemade sujuk TO SHARE FOR TWO OR MORE 24-hour Slow-Cooked Short Rib 38 Lamb Shank Clay Pot 35 Whole Grilled Sea Bream 39 Turkish chilli BBQ glaze, spiced Konya 600gm lamb shank with baby onions, spiced herb rub, lemon dressing, chickpea purée (D) homemade red
[Show full text]
Ruya Brunch Menu
TO PONDER Çıtır Kalamar 9 Isli Patlican 9 Peynir Ezmesi 9 Muhammara 9 Börek 9 simit crust & avocado walnuts & crispy aubergine chips char grilled red peppers and feta roasted red pepper, filo wrapped feta cheese with (N/G) (D/G) carrots, courgettes & walnuts (N/D/G) haydari (G/D) with tarhana chips tomato & walnut dip (N/G) COLD STARTERS THE BREAD OVEN HOT STARTERS Levrek 15 Lahmacun 16 Umut’s Bayıldı 14 raw, thinly sliced, mustard, spicy lamb, vegetables & herbs (G) confit of aubergine, slow-cooked onions, apple & radish shavings (N/D/G) tomato sauce & feta (N/D) Firin Pancar 13 Lahmacun Sögürme 14 Yerelmasi Corbasi 12 roasted baby beetroot salad, goats smoked aubergine and roasted garlic (G) Jerusalem artichoke soup with aubergine puree cheese & corn bread (N/D) (D/N) Cig Köfte 14 Aged Kaşar Cheese Pide (D/G) Courgette Dolma 15 beef tartare with bulgur & baby gem (G) slow-cooked organic egg 15 wild mushroom ragout, fennel & oregano (G/D) goats cheese, baby spinach, cherry tomatoes, Halloumi & Mixed Leaf Salad 14 aubergine 16 Acılı Kanat 14 fresh herbs, yoghurt dressing, home-made spicy sucuk 19 chili grilled chicken wings with maresh pepper corn bread croûtons (D/G) EGGS Grilled Asparagus & Poached Egg 15 Shaksuka 15 Menemen 12 Sahanda Yumurta 12 dukkah & nut brown butter slow-cooked eggs with roasted scrambled eggs with fried eggs with peppers, tomato & onion onion, peppers & tomato homemade sujuk FOR TWO OR MORE 24-hour Slow-Cooked Short Rib 38 Lamb Shank Clay Pot 35 Whole Grilled Sea Bream 39 Dover Sole 56 Turkish chilli BBQ glaze,
[Show full text]