TURKISH RESTAURANT WEEK DINNER| March 30th – April 8th | $35 per person We Kindly Request That the Entire Table Participate FIRST COURSE Choose Any Two Items HUMMUS gf|df|nf| v ARUGULA SALAD gf|nf Chickpea purée, tahini, lemon juice, olive oil Tomatoes, goat cheese, dates, lemon juice, olive oil MAM BAYILDI gf|df|v CACIK gf|nf İ Baby eggplant stuffed with onions, tomatoes, Strained yogurt, cucumber, mint, garlic, olive oil fresh oregano, pine nuts, garlic KASIK gf|nf HTIPITI gf|nf Tomatoes, onions, parsley, cucumber, red and green Roasted red peppers, feta, thyme, olive oil peppers, olive oil, vinegar, crushed Maras pepper, olives, Feta SECOND COURSE Choice Of One Vegetarian And One Meat HANGER STEAK df ARTICHOKE gf|nf Marinated with chamomile & balsamic, served over grilled With shaved Parmesan and balsamic vinaigrette broccolini and Romesco sauce HEIRLOOM CARROTS gf|nf ADANA KEBAP nf Roasted with fresh herbs, topped with Harrisa Aioli and Skewered ground lamb & beef with grilled tomato & Mizithra cheese sumac-onions; on pita bread SHISH TAVUK nf CAULIFLOWER gf Grilled marinated chicken breast with shallot and a Fried; Labneh, raisins and almonds mushroom served on garlic pita bread with shisito peppers and tomato GRILLED BRANZINO df|nf FALAFEL df|nf|v Grilled filet of boneless Mediterranean Sea Bass served with Fried chickpea patties with tahini sauce olive bread and grilled lemon CHEF’S BÖREK nf GARIDES TAVA gf|df|nf Crispy phyllo roll (2) – one with goat and Kasar cheese, Sautéed shrimp with garlic, olives, cherry tomatoes, leeks, and oregano, second with spinach, dill and feta; cilantro, olive oil, lemon juice tomato marmalade. DESSERT Choice Of One AEGEAN DELIGHT gf BAKLAVA Walnut stuffed Apricots over a vanilla bean and mascarpone Crushed walnuts-almonds wrapped in phyllo topped with cheese spread; Topped with caramel sauce and crushed honey-cinnamon syrup walnuts Turkish Restaurant Week is brought to you by ATA-DC. www.turkishrestaurantweek.org @DCTurkRestoWeek @AGORADC | www.agoradc.net GF- GLUTEN FREE DF-DAIRY FREE NF-SAFE FOR NUT ALLERGIES V-VEGAN Items are subject to change according to availability-No substitutions | Consuming raw or uncooked meats, poultry, seafood or eggs may increase your risk of food borne illness | Sorry! We don’t separate checks, but accept up to 5 credit cards | 20% gratuity added to parties of 5 or more.