Soups “Süleymaniye” Soup 80 Red and green lentil, onion, carrot, potato, spinach, zucchini, “erişte” Cold Soup “Ayran Aşı” 75 Wheat, chickpea, mint, yoghurt, corn, dill Topalak Soup 95 Beef Jus, braised minced beef neck, chickpea, wheat balls, butter Hot & Cold Ottoman Starters Tuğra’s Signature Cold Mezze Platter 175 Pumpkin hummus, wheat rice and beetroot “pezik”, “gambilya” broad bean“fava”, Agean herbs “borani”, lentil “köfte”, organic Circassian chicken with walnut, “Hatay ekşileme”, monk fish “pilaki”, rose flavored melon and “Ezine” cheese Selection of Chilled “Dolma” 105 “Kemer” eggplant, vine tomato, bell pepper, Tokat vine leaves and apricot “dolma” stued with rice, herbs, currants, pine nuts and stewed onions, sesame “Simit” Seafood “Dolma” Platter 150 Squash blossom stued with prawn, “İzmir” mussel, calamari, mackerel, juniper vinegar salted dried “çiroz”, “lakerda” olive oil bonito, “imam bayıldı” eggplant stued with octopus, “mayer” lemon İskenderun Prawn Butter & Garlic Casserole 195 Sautéed fresh prawn, wild mushroom, fresh onion, garlic, sweet pepper “Çanakkale” tomato, butter, lime juice topped with “kaşkaval” cheese Stued “Tokat” Vine Leaves with Cherry 100 Vine leaves filled with minced lamb and beef, “Baldo” rice, fresh herbs, clotted yoghurt Tugra’s Signature Hot Meze Bites 165 Spoon “mantı”, “börek” with mushroom, stued vine leaves “dolma” with cherry, almond “kadınbudu” meatball, baby calamari, “zahter” flavored kibbeh, hummus with pastrami Almond Milk Crispy Calamari 195 Deep fried sesame seeds, baby calamari served with “Akra” potato “bastı”, walnut and garlic tartar sauce Sautéed “Edirne” Lamb Liver on Hummus 125 Served with tomato, spring onion, green pepper, thyme, red chili, yoghurt and sesame lavash bread 7 kind of Mezze - For two Person “Hatay ekşileme”, wheat rice-beetroot “pezik”, “gambilya” broad bean “fava”, lentil “köfte”, 220 kibbeh with “zahter” relish, hummus with pastrami, stued vine leaves “dolma” with cherry Börek and Hot Palace Starters Sesame “Paçanga Börek” in Baklava Dough 100 Oven baked “Börek “filled with entrecote pastrami, almond and Kars “gravyer” cheese served with tomato, “keş” yoghurt, spicy capia pepper “Piruhi “ 100 “Mantı” dough, stued with minced lamb and beef, served with “keş” yoghurt, tomato sauce, spicy butter Antep” Walnut Kibbe 95 Zahter flavored “cacık”, sour grape water cress, warm hummus Artichoke Minced Lamb and Beef “Dolma” 165 Rice, onion, pine nuts, raison, fresh spiced tomato sauce “Mıhlama” with Minced Beef 165 Kolot Chesee, corn flour, Trabzon butter All prices are expressed in TL and inclusive of VAT. Signature Dish Gluten Dairy Celery Egg Mollusc Lupin Soy Tree Nuts Sesame Crustaceans Mustard Fish Sulphites Vegetarian Salads Crispy “Gavurdağı” Salad with Walnut and Sumac 90 Cucumber, tomato, pepper, onion, parsley, roasted walnut, crushed Bodrum olives fried minted Erzincan goat cheese, serve with pomegranate and cinnamon sour grape dressing Grilled Green Olives “Antep” Green Pistachio Zahter Salad 95 Spring onion, tomato, cucumber, zahter, parsley, cumin, pomegranate, Antep pistachio grilled green olives, red paprika, olive oil & pomegranate sauce and spiced grissini Crushed “Çengelköy” Cucumber Salad 95 Strained garlic “Torba” yoghurt, Antep pistachio, fresh mint, roasted almond crispy phyllo dough and pomegranate reduction Selection of Regional Turkish Cheese Plate 135 Ezine white, Edirne kasseri, Konya moldy, Kars gravier, herbed Van Erzincan goat cheeses served with cinnamon fruit relish with Bolu bread loaf Grilled Artichoke, Iskenderun Prawn and Octopus Salad 195 Roasted bell pepper, fresh spices, spring onion, olive, pomegranate sauce Main Courses “Testi” Lamb or Monkfish Clay Jar Cooked Casserole 250/ 350 Oven baked lamb shoulder or Monk fish in earthenware clay pot filled with tomato, potato, shallots, wild mushrooms, green capia pepper, garlic, thyme served on butter saron “baldo” rice Historians believe that the world’s first clay pot was made in Anatolia about 7000 BCE during the Neolithic era. Nowadays, pottery is made in many ways throughout Anatolia for traditional cooking method. “Külbastı” Lamb & Beef / Chicken Your choice of sliced marinated lamb loin, beef tenderloin or organic chicken thigh 220/ 195 served with almond and cheese eggplant cake zucchini Aegean greens“mücver” spiced cherry tomato, pomegranate reduction and red onion relish sauce The method of cooking cutlets was introduced at the beginning of the 18th Century. The meat’s delicious taste comes from cooking it quickly in thin and flat slices. It was served at the ocial banquets of Sultan Mahmud the II. (1784 – 1839). “İskilip Dolma” Braised beef entrecote cooked in copper pan with garden vegetables and 230 roasted shallots served on ‘’Akçeltik’’ rice with mixed pickles and yoghurt salad “İskilip Dolması” meat dish has 500 years of Ottoman tradition. This dish was “Yeniçeri’s main meal which was believed that it keeps the soldiers full and strong for a long time during the wars. All prices are expressed in TL and inclusive of VAT. Signature Dish Gluten Dairy Celery Egg Mollusc Lupin Soy Tree Nuts Sesame Crustaceans Mustard Fish Sulphites Vegetarian Main Courses Lamb Shashlik 220 Grilled lamb medallions with onion, fresh thyme, cherry tomato, green pepper served with oven baked potato, bulgur rice, eggplant “söğürme”, “keş” cheese bualo yogurt It was first served in Ottoman Palace kitchen during the 19th century for ocial banquets hosted by the Sultan’s for delegations. Chicken Topkapı 210 Oven baked organic chicken leg filled with “bulgur” rice, pistachio, and herbs, served on sautéed cherry & Aegean greens, tomato relish, “keş” cheese yoghurt and creamy chicken jus A traditional recipe from 1582, it was served in Murat the III’s private events in Topkapı Palace. “Tekrib-i Çeşidiye“ 210 Lamb stew and mini meatball, dried apricot and plum, almond, apple, honey, pomegranate sauce serve with safron baldo rice Dish has evolved in the Ottoman Kitchen towards the end of the 15th century and has been defined as a healthy delicious meal. It was presented to the guests of the Sultan in the spring festival of 1539. Braised Duck in Crispy Baklava Dough 275 Oven roasted duck strips wrapped in phyllo dough with “Akçeltik” rice, “zahter”, roasted red pepper green pistachio, almond, raisin served with seasonal fruit & linden honey sauce Tuğra Ottoman Grilled Kebab 285 Lamb chops, beef medallion, “Adana köfte” lamb “küşleme”, chicken thigh, “darüzziyafe” meatball, pitta bread, yogurt, red onion relish and “bulgur” wheat rice Kebabs are common dishes in Anatolia. The Persian Empire once reigned in this region before the Ottoman Empire was founded it reflects the passion for grilled meat. Historical sources claim that Darius, Persian Emperor used to skewer grilled pieces of meat before the wars in order to show force and power. Lamb Shank in Vine Leaves 220 Oven cooked lamb meat, “herise” with sautéed onion, cherry tomato, pepper, sumac, cumin and root vegetables This dish has evolved in the Ottoman Kitchen towards the end of the 14th century and has been defined as a healthy delicious meal. It was presented to guests of the Sultan in the spring festival stew of 1539. Steamed Red Gurnard Fish 395 Artichoke, roasted onion, pepper, tomato,wild mushrooms, lemon, dill During the 15th century and after, the variety of sea food and the prepared dishes are much dierent and richer in comparison with today. Becoming one of the favorite and irresistible dishes of the palace kitchen in the reign of Sultan Mehmet the Conqueror, the fish was also presented to guests in royal banquets with dierent cooking techniques in the era of Sultan Abdulhamit the II. All prices are expressed in TL and inclusive of VAT. Signature Dish Gluten Dairy Celery Egg Mollusc Lupin Soy Tree Nuts Sesame Crustaceans Mustard Fish Sulphites Vegetarian Main Courses Oven Baked Whole Mediterranean Sea Bass in Rock Salt Dough with Rose Water (For two person) 450 Whole Seabass cooked with seasonal vegetables, asparagus, vegetable flavored potato roll Vegetable “bastı”, served with ginger- cardamom- lime creamy mastic sauce The method of cooking in salt goes back to the 4th Century BC and has been used by many civilizations since the Turks carried this method, which they adopted during them migration from the Middle Asia to Anatolia, until the kitchens of the Ottoman palace. Ginger Vegetable Casserole “Sebzavat Aşı” 150 Stewed baby artichoke, shallot, garlic, almond, cherry tomato, broad bean, eggplant, pepper carrot, chickpea, saron, currant, pistachio, clove, green beans, fresh herbs, crispy onion minted yogurt and “bulgur” wheat rice History books report the dishes prepared with seasonal vegetables were consumed in a great deal in Ottoman Palace especially during the era of Fatih Sultan Mehmet, the vegetables were even grown in the garden of the palace. All prices are expressed in TL and inclusive of VAT. Signature Dish Gluten Dairy Celery Egg Mollusc Lupin Soy Tree Nuts Sesame Crustaceans Mustard Fish Sulphites Vegetarian.