DOCSLIB.ORG

Here Is a Group of Typically Turkish Dishes, Taken at Random, Which You Will Find, in Season, in Almost Every Good Restaurant in Turkey

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Here Is a Group of Typically Turkish Dishes, Taken at Random, Which You Will Find, in Season, in Almost Every Good Restaurant in Turkey Here is a group of typically Turkish dishes, taken at random, which you will find, in season, in almost every good restaurant in Turkey. Their names, which are accompanied, where needed, by English translations are highly suggestive, sometimes picturesque, sometimes romantic or humorous. Their tates, indeed, keep place with their names. When you are on a Turkish vacation, try them. It is with good reason that the Westerner has given one of them such a descriptive name as «Turkish Delight». (Pronounciation, Where Needed, is Given in parentheses) Aşure, (Ashure) : Kind of pudding prepared with dish with onions and tomato, cooked with olive oil and boiled corn, sultanas, dry figs, hazel-nuts, walnuts, served cold. beans, etc. İşkembe Çorbası, (Ishkembe chorbasi) : A very Ayran, (Butter milk) : Whipped «yoğurt». A very popular soup, prepared with chopped tripe and egg popular beverage, (see yoğurt»). sauce. Baklava : Famous «Turkish Delight», kind of pie Kabak Dolması : Squash filled with chopped meat. stuffed with almonds, pistachios or walnuts. Kabak Kızartması : Squash slices fried in olive oil Biber Dolması : Big stuffed green peppers, usually not served with «yoğurt». bitter, with olive - oil. Kabak Tatlısı : A Typical Turkish dessert. Pumpkin Cacık, (Jajik) : Chopped cucumbers with crushed cooked with sugar, served with pounded walnuts. yoğurt to which a little olive oil and sometimes garlic is Kadın Budu : «Layd's thigh», Fried meat balls. added. Kind of salad eaten with the main course. Kadın Göbeği : «Lady's navel». Typical dessert. Çerkez Tavuğu, (Charkess tavoou) : Circassian Kılıç Şiş, (Kilich Shish) : Broilled swordfish on a spit chicken. Chicken with a special sauce of pounded with an occasional bay-leaf. walnuts, paprika etc. Kuzu Dolması : Roasted lamb with spiced rice (pilav). Döner Kebap : Meat broiled on a big vertical spit and Midye Dolması : Mussels stuffed with spiced rice and cut into thin slices with a big knife. Very popular and cooked with olive oil. typical. Su Böreği, (Soo böreyi) : Typical pastry. Wafers with Düğün Çorbası, (Düyün Chorbasi) : «Wedding Soup». chopped meat or chess filling. A soup with meat, egg sauce, lemon juice, etc. Sarığı Burma, (Sarihih boorma) : «Twisted turban». Fasulye Piyazı : Dried bean salad with onions and Typical dessert. hard - boiled eggs. Şiş Kebabı, (Shish) : Small pieces of meat alternating Güllâç : Typical dessert consisting of starch wafers with pieces of tomato arranged and broiled on a spit. with pounded almonds, all soaked in milk. Vezir Parmağı : «Vizier's finger». A fried pastry. Hamsi Tavası : Fried anchovies. Yoğurt, (Yo-oort) : Sour milk. A very popular cream. Hurma Tatlısı : A typical sweet pastry. It is added as sauce to many dishes. Diluted with water Hünkâr Beğendi, (Hunkyar Beyendi) : «His Majesty it makes the very popular refreshing beverage, the liked it». Roasted meat with mashed eggplant. ayran. İç Pilâv, (Each peelahv) : Rice (Pilav) with spices, Zerde : Kind of pudding prepared with rice and raisins, and pine nuts. saffron. Usually served at wedding dinners. İmam Bayıldı : «The İmam, the Turkish priest, liked Zeytin Yağlı Patlıcan Dolması, (Patlijan) : Eggplants it so much that he fainted». A very popular eggplant stuffed with spiced rice and prepared with olive oil. Kişisel Arşivlerde Istanbul Belleği Taha Toros Arşivi.
Load more

Recommended publications
  • Kokkalo Menu
    salads Quinoa* with black-eyed beans (V++) (*superfood) €6,90 Chopped leek, carrot, red sweet pepper, spring onion, orange fillet, and citrus sauce "Gaia" (Earth) (V+) €7,90 Green and red verdure, iceberg, rocket, beetroots, blue cheese, casious, orange fillet and orange dressing "Summer Pandesia" (V+) €9,90 Green and red verdure, iceberg, rocket, peach fillet, gruyere cheese, dry figs, nuts, molasses, and honey balsamic dressing Santorinian Greek salad (V+) €8,90 Cherry tomatoes, feta cheese, barley bread bites, onion, cucumber, caper and extra virgin olive oil Cretan "Dakos" (V+) €7,50 Rusk with chopped tomato, olive pate, caper Cretan "xinomitzythra" soft cheese and extra virgin olive oil starters from the land Smoked eggplant dip (V++) €4,90 Pine nut seeds, pomegranate, and extra virgin olive oil Tzatziki dip (V+) €3,50 Greek yogurt with carrot, cucumber, garlic and extra virgin olive oil Soft feta cheese balls (V+) €5,50 Served on sundried tomato mayonaise Freshly cut country style potato fries (V++) €3,90 Sereved on a traditional bailer Bruschetta of Cypriot pitta bread with mozzarella and tomato (V+)€4,90 Topped with tomato spoon sweet and fresh basil Santorini's tomato fritters (V++) €4,50 Served with tzatziki dip (V+) Fried spring rolls stuffed with Santorinian sausage and cheese €4,70 Served with a dip of our home-made spicy pepper sauce Fried zucchini sticks (V++) €5,90 Served with tzatziki dip (V+) Variety of muschrooms with garlic in butter lemon sauce (V+) €4,90 Feta cheese in pie crust, topped with cherry-honey (V+) €6,90
    [Show full text]
  • Desserts Gelatos Beverages
    Desserts Beverages Persian Mini Baklavas Greek honey, walnuts, pistachios, almonds, cinnamon/ Tea rose water syrup & mocha gelato 7 English Earl Grey Galaktoboureko Napoleon vanilla bean semolina custard, phyllo brittle, Green Tea orange blossom syrup 7 Souffle Sokolata Jasmine a blend of dark & milk chocolate, hint of Greek coffee, served with vanilla gelato 7 Pomegranate Karidopita Decaf honey walnut flour cake, metaxa, carrot confit, Greek yogurt & dark cherry preserve 7 Lemon Spice Ravani Mountain Greek traditional sponge lemon cake, kaimaki ice cream & candied ginger 7 2.5 Greek Yogurt choice of Greek honey & chef’s nut blend OR homemade sweet spoons of the season 7 Cafe Risogalo Brulè Greek Coffee our version of the traditional rice pudding 100% arabica single 2 • double 3 different every season 7 Frappè Mykonos Crepe served on the rocks with or without milk 3.5 crepe, chocolate hazelnut praline, banana & chocolate parfait gelato 7 American Coffee 1.5 Espresso single 2 • double 3 Gelatos Cappuccino 3.5 Kaimaki vanilla, mastiha, salepi Hot Delights Chocolate Parfait Vanilla Chai 2.5 hazelnut praline, dark ghana chocolate, pistachio, orange confit & metaxa brandy Cozy Chamomile lemon & Greek honey 2.5 Siko vanilla & kalamata dry fig soaked in ouzo Greek Hot Chocolate 2.5 Frappè Risogalo Atolè 2.5 mocha, cinnamon & cognac choice of three scoops 7 Catering Available Executive Chef: & Party Room for Sotirios Kontos All Occasions Ask Manager for Details Prices subject to change without notice. 20% gratuity added to parties of 6 or more. ©07/2014 ( 855.333.MENU :VilleccoMenu.com Traditional Spreads Whole Fish Our fisherman brings his fresh selection from around Mediterranean, West Africa & Tzatziki North to South of the Atlantic Ocean.
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]
  • ÇEREZ PAZARI Çerez Pazarı Was Established in 2007 at Istanbul
    ÇEREZ PAZARI Çerez Pazarı was established in 2007 at Istanbul. Over 500 luxury hotels and restaurants in Turkey, United Arab Emirates / Dubai and USA are being sup- plied with fresh and high quality nuts, dried fruits, turkish delights and spices which are packed in a hygienic 16000ft² closed environment using high tech- nology machines. Besides, exporting turkish delight, nuts and spices to many different country in the world. We love our customers and welcome your feedback and suggestions. Use our Contact Us page to tell us what we’re doing right or what we can improve on. www.cerezpazari.com We add flavors to our traditional tastes with our experienced master chefs rec- ipes. Turkish Delight, stuffed dried fruits, nuts, and dry fruit varieties are the most delicious way to make your friends and family happy ... We are not using any additives or preservatives at any stage of production. Our company is certified by 1S0 22000. To maintain nature, environment, and human health, our products have been prepared in accordance with quality and hygiene standards. According to our consumer’s taste buds and desires, our company provides delicious products with unique packaging. Patisserie Group HOTEL, RESTAURANT, PATISSERIE & INDUSTRIAL PACKAGES ANTEP PISTACHIO POWDER Antep Fıstığı Toz 1 Kg Vacuum Sealed Package 1 Kg Vacuum Sealed Container & Lid ANTEP PISTACHIO GRANULATED ANTEP PISTACHIO SLICED Antep Fıstığı Granül Antep Fıstığı File 1 Kg Vacuum Sealed Package 1 Kg Vacuum Sealed Package 1 Kg Vacuum Sealed Container & Lid 1 Kg Vacuum Sealed Container
    [Show full text]
  • Thesis Title
    To my parents, Athanassios Kravvas and Eleni Lioudi-Kravva To my children, Bigina and Thanassis Without them I feel that my accomplishments would be somehow incomplete… Acknowledgements There are some people who have contributed –one way or another– to this final product. I would like to thank my Ph.D. supervisors Pat Caplan and Victoria Goddard for their continuous support, guidance and trust in my project and myself. I am grateful to Rena Molho for her help and support through all these years. Stella Salem constantly enhanced my critical understanding and problematised many of my arguments. Of course, I should not forget to mention all my informants for sharing with me their ideas, their fears and who made me feel “at home” whenever they invited me to their homes. I would also like to thank Eleonora Skouteri–Didaskalou a gifted academic who tried to teach me more than ten years ago what anthropology is and why studying it entails a kind of magic. Last but not least I would like to express my gratitude to Ariadni Antonopoulou for helping me with the final version of the text. CONTENTS Introduction: What is to be “cooked” in this book? 1 1. Introducing the Jews of Thessaloniki: Views from within 9 About the present of the Community 9 Conceptualising Jewishness 13 “We are Sephardic Jews” 17 “We don‟t keep kosher but” 20 2. Conceptual “ingredients”: We are what we eat or we eat because we 24 want to belong Part A. Theories: Food as an indicator of social relationships 25 Food and the local-global interplay 29 Ethnicity and boundaries 32 Boundaries and communities 35 Eating food, constructing boundaries and making communities 42 Greece “through the looking glass” and the study of Macedonia 44 Part B.
    [Show full text]
  • Arnavutçadaki Türk Dili Asilli Kelimelerin Alintilanma Esaslari
    T.C. SAKARYA ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ ARNAVUTÇADAKİ TÜRK DİLİ ASILLI KELİMELERİN ALINTILANMA ESASLARI YÜKSEK LİSANS TEZİ Jetmira ALLA Enstitü Anabilim Dalı : Türk Dili ve Edebiyatı Tez Danışmanı: Prof. Dr. Zikri TURAN HAZİRAN -2019 ÖNSÖZ Köklü bir geçmişe sahip olan Türk-Arnavut ilişkileri; idarî, iktisadî, kültürel, dinî ve dil gibi bir çok konuda ilişki kurmuşlardır. İki millet arasında 10. yüzyılda başlayan bu ilişki Osmanlı Devleti’nin 14. - 19. yüzyıllar arasında Arnavutluk üzerinde beş yüz yıl boyunca kurduğu hâkimiyet süresinde yoğunlaşmıştır. Günümüzde bu bağın etkisi hâlâ bütün yaşam alanlarında devam etmektedir. Bu durum Türkçe ve Arnavutça arasındaki kelime alışverişine ortam hazırlamıştır. Türkçenin Arnavutça üzerindeki etkisi hakkında Arnavut, Türk ve yabancı araştırmacılar tarafından birçok çalışma yapılmıştır. Bu çalışmada, mevcut kullanımları göz önünde bulundurularak, Arnavutçadaki Türk dili asıllı kelimelerin ses ve şekil bilgisi özellikleri ile anlamları incelemeye konu edilmiştir. Çalışmaya esas teşkil eden malzeme hâlihazırda Arnavutluk’ta konuşma ve yazı dilinde en sık kullanılan Türk dili asıllı kelimelerle sınırlandırılmıştır. Türk dilinden Arnavutçaya geçen kelimelerde ses, şekil ve anlam bakımından meydana gelen değişiklikler gösterilmeye çalışılmıştır. “Giriş” ve “Sonuç”la birlikte beş bölümden meydana gelen bu çalışmanın Giriş bölümünde Osmanlı Devleti döneminden itibaren Türkçe ile Arnavutça ilişkisi ve bu dillerin özellikleri yer almaktadır. Türkçede ve Arnavutçada olan seslerin nitelikleri ve Türkçeden Arnavutçaya geçen kelimelerin şekil özelliklerinin incelendiği birinci bölümden sonra iki dilde ortak olan kelimelerin anlamlarının bir sözlük düzeninde karşılaştırmalı olarak verildiği ikinci bölüm gelmektedir. Arnavutçaya Türkçeden geçen kelimelerde görülen ses olaylarının yer aldığı ise üçüncü bölüm gelmektedir. Sonuç bölümünde ise çalışmanın sonunda elde edilen veriler değerlendirilmiştir. Yüksek lisans tezimin tüm aşamalarında bilgi ve deneyimleriyle bana yardımcı olan hocam Prof.
    [Show full text]
  • Turkish Basic Course. Graded Reader. INSTITUTION Foreign Service Inst.(Dept
    DOCUMENT RESUME ED 041 267 48 AL 002 469 AUTHOR Agrali, Selman N., Comp,; And Others TITLE Turkish Basic Course. Graded Reader. INSTITUTION Foreign Service Inst.(Dept. of State) , Washington, D.C. SPONS AGENCY Institute of International Studies (DHEW /OE), Washington, D.C. BUREAU NO BR-5-1211 PUB DATE 70 CONTRACT OEC-5-14-044 NOTE 318p. AVAILABLE FROM Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402 ($2.75) EDRS PRICE EDRS Price MF-$1.25 HC Not Available from EDRS. DESCRIPTORS *Cultural Context, History, Illustrations, *Language Instruction, Literature, Poetry, *Reading Materials, *Turkish, Vocabulary Development ABSTRACT The present Reader is the third and final volume in the Foreign Service Institute's "Turkish Basic Course." (See ED 013 451 and ED 024 050 7.or Units 1-30 and Units 31-50.) Reading selections are arranged in approximate ascending order of difficulty with some grouping of selections in subject matter categoriesh The selections, which have not been edited or simplified, are taken from history; geography; religion; proverbial, prose and poetic literature; reviews and political writing. The material is designed for the further expansion of vocabulary and classroom discussion, and constitutes a "reasonably representative sample of the simpler forms of current Turkish and of Turkish literature." The readings provide the student with a bridge between materials written specifically for pedagogical purposes and the ungraded material of literature and the current press. The numerous illustrations include both contemporary photographs and traditional art forms. A Turkish-English glossary appears at the end of the volume. (AMM) 60/5 5-/A1 FOREIGN SER.k.CE INSTITUTE0404 clg( ,ImiresImmnron...,101....sm...e TURKISH BASIC COU RS GRADED READER U.S.
    [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]
  • Menupro Catering
    THE GREEK on main Catering Menu Kalamarakia (Fried Starters Calamari) - Lightly breaded calamari Sandwiches deep fried and served with tzatziki Souvlaki (pork or chicken) - Chicken Avgolemono Soup - sauce 50/90 Marinated with fresh herbs and spices. traditional egg and lemon chicken soup 60/120 with orzo pasta $30 Artisan Cheesse Platter - A selection of traditional and exotic Greek Gyro - pita bread, lettuce, tomatoes, Cold Spreads - Tyrokafteri(spicy cheeses. 45/85 onions, and tzatziki sauce 60/120 Feta cheese) taramosalata(caviar Chicken Sandwich - Kasseri mousse), Santorini fava, Tzatziki and Salads humus served with pita 30/60 cheese, tomatoes, kalamata olive tapenade, and arugula 50/100 Dolmathes - stuffed grape leaves Bulgur Salad - Chick peas tomatoes with rice and fresh herbs 40/80 green onions, red onions, pine nuts Aginares Lemonates - Artichoke roasted red peppers cucumbers and fete Specialties hearts, served with Avgolemono sauce cheese - lemon garlic vinaigrette 40/70 Psari Gemisto - Flounder stuffed with fresh herbs 30/60 Traditional Greek Salad - with Spinach & Feta cheese and light - Romaine lettuce tomatoes red onions Keftedakia Avgolemono cream garlic sauce 90/170 Meat balls in lemon sauce 50/90 cucumbers green peppers Feta cheese Solomos Avgolemono - - Giant lima beans braised and red wine oregano vinaigrette Gigantes Spinach and lemon sauce 90/170 with fresh herbs and tomatoes 30/50 40/70 Garides Gemistes - Jumbo shrimp - Shrimp with Orzo Salad - Dry figs dry raisins Garides Saganaki stuffed with crab meat 120/200
    [Show full text]
  • The Ottoman Public Kitchen
    Journal of Interdisciplinary History, xxxv:3 (Winter, 2005), 481–500. THE OTTOMAN PUBLIC KITCHEN Amy Singer Serving Up Charity: The Ottoman Public Kitchen Ottoman public kitchens, known as ‘imaret, aqhane, darü’l-it(am, or darü’z-ziyafe, handed out food, free of charge, to speciªc groups and to fortunate individuals. These public kitchens were con- structed throughout the territories of the Ottoman Empire, from the fourteenth century into the nineteenth. Prior to the Ottoman era, there is no indication that purpose-built public kitchens were established on a wide scale in any Islamic society, though food dis- tributions of various kinds were not unknown and took place on many occasions in public venues and from the houses of individu- als. An investigation of these kitchens reveals a nexus of patronage, charity, and hospitality. It also introduces many of the broader issues surrounding charity: Why do people give? What are the implications of giving and receiving, and what meaning informs these actions? Individual examples reveal the speciªc and quoti- dien aspects of the public kitchens: Who decided what to give, to whom, how much, when, and where? What kind of charity was the soup kitchen, and what kind of “poverty” did it address? How much food was distributed at one meal, and was it sufªcient to constitute a minimally nourishing meal?1 In the present discussion, charity refers to a range of acts de- noted by such terms as philanthropy, welfare, and beneªcent aid. At its simplest level, charity is a reºection of a donor’s wishes, inspired by spiritual, social, economic, or political motives, possi- bly including self-interest and ambition.
    [Show full text]
  • FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
    FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”
    [Show full text]
  • New Year's Eve Menu
    NEW YEAR’S EVE MENU SOUP & SALAD DUCK SOUP A L’OIGNON | rich duck stock, caramelized onions, brandy, fresh thyme, melted Brie toast topper - $12 LOBSTER BISQUE | creme fraiche, lobster, crispy leek garnish (gf) - $15 CHÈVRE SALAD | warm chèvre goat cheese, crispy bacon, tomatoes, walnuts, croutons, bitter & spring mix, Dijon-walnut vinaigrette - $13 BITTER & BLUE SALAD | arugula, radicchio, shallot, endive, fennel, gorgonzola, pecans, orange marmalade vinaigrette (v, vP, gf) - $12 TO START & SHARE OYSTERS ROCKEFELLER | 1899 New Orleans recipe of and butter baked oysters with spinach, shallots, pernod and parmesan (gf) - $14 THE DATES | Portuguese chorizo stuffed dates wrapped in bacon, caramelized tomato-fennel purée -$9 THE FIGS Gorgonzola and spiced walnut stuffed figs, honey-butter glaze $8- BRANDIED CHICKEN LIVER PATÉ | rich and buttery spread, raspberry jam cap, pickled red onion, toast points - $10 FARISH HOUSE TERRINE | duck and pork country terrine seasoned with baking spices, cornichons, brandied figs and shallots, served with house made pickles and toast points. - $10 CHEESE & CHARCUTERIE PLATE | prosciutto, chorizo, aged gouda, manchego, fruits, nuts, pickles and crackers - $17 ROASTED DUCK FAT FINGERLING POTATOES | no explanation necessary (vP, gf) - $10 “FOUTINE” | our play on Poutine, c’est fou! Duck fat fingerling potatoes lathered in duck gravy, topped with duck rillettes and blue cheese - $15 BRUSSELS SPROUTS | roasted with caramelized onion, bacon, cranberries and walnuts - $12 ROASTED BEETS | atop arugula, seasoned
    [Show full text]