2017 Ramadan *Pierre Lounge Menu 26 May 2017 24June 2017 Selection of “İftar” Appetisers (pre-set on guest table) Pastrami Date and dry Apricot Clotted Cream, Honey White Cheese,“Kars” Gruyére Cheese, Marinated mix Olives Baba Ghanouj, Stuffed Wine Leaves cooked in Olive Oil, Fried Vegetables with Garlic Yoghurt Ramadan “Pide” Bread “Sahlep”, “Boza” Syrup and Selection of Fruit Sherbets Selection of Compotes Figs Compote with Cinnamon Apricot Compote with Star Anise Black Plum Compote with Cloves Apple Compote with Lemon Sour Cherry Compote with Orange Cold Mezzes Leeks cooked in Olive Oil Red Beans “Pilaki”, Broad Beans with Dill and Yoghurt Okra cooked in Olive Oil, Green Beans cooked in Olive Oil Stuffed Cabbage Artichoke in Olive Oil Stuffed Bell Peppers Circassia Chicken Salads Aubergine Salad, Boiled Eggs with Yoghurt sauce, Sautéed Spinach Root Salad with Garlic Yoghurt, crack Wheat relish with Walnut “Kısır” Celery Salad Purslane Salad with Yoghurt roasted Red Pepper Salad with Pomegranate Syrup dressing “Cacık” strained Yoghurt with Cucumber and Garlic Shepherd Salad with Fetta Cheese and Olive Tomato, Cucumber, Carrot, Red Cabbage, Beetroot 8 types of Olive display Olive Oil display Mixed Pickled Romaine Lettuce, Mix Lettuce and 3 types of Dressings Selection of Dried Fruit and Nuts Date, Fig, Apricot, “Helva” with Pistachio, Clothed Cream, Honey Comb Cheese Smoked “Çerkez” Cheese with Walnut Tress of Village Cheese Goat cheese “Dil”, White and Herbed Cheese Ramadan Charcuterie Smoked Beef ox-tongue “Kavurma” Salami Smoked Chicken Smoked Salmon Soups Red Lentil Soup with Pita Bread Croutons Lamb Neck Soup with Chilli Butter Chicken Soup with seasonal Vegetables and Vermicelli Daily Egg specialities Fried Egg with Pastrami “Sucuk” or “Kavurma” “Menemen” with Fetta Cheese Hot Starters Stuffed Wine Leaves with Meat and served with Tomato Sauce “Mantı”, Yoghurt Sauce and Chilly melted Butter “Börek” and “Gözleme” specialities with different filling Fried Lamb Liver with Red Onion-Sumak Relish “Kavurma” with Mushroom Main Courses “Ali Nazik” sauté Lamb spits with Aubergine puree, Oregano, smoked Tomato Sauce Stuffed Chicken Breast served with Swiss Chard, Chick Pea, “Baldo” Rice Stuffed tomato with Vegetable Ragout and creamy Mushroom Sauce Lamb Shank served with “Keşkek”, sautéed Cumin Green Beans, Almond “Baldo” “Perde” Rice Shrimps Casserole served with Spinach Root, Shallots, Baby Marrow “Kalye” Dessert “Aşure” Noah’s Pudding “Zerde” Saffron and Rice Dessert “Muhallebi” Milk Pudding “Sutlac” baked Rice Pudding “Keşkül” Milk and Almond Pudding “Ekmek Kadayıf” with clotted Cream “Güllaç” with Strawberry, “Güllaç” with Pistacho Walnut “Baklava” “Lokma”, “Tulumba”, “Burma Kadayıf” Pistachio rolls Pumpkin Dessert Fig Dessert, Quince Dessert “Kazandibi” “Revani” “Şekerpare” “Tavuk Göğsü”, “Saray Helvası” “Cezerye”, “Sütlü Nuriye” .