TRIANGLE  RESTAURANT  WEEK

DINNER  MENU

Hot and cold Mezzes- (guest choice)

Yaprak Dolması- Turkish grape leaves filled with our own blend of rice, pine nuts and currant stuffing.

Mücver- Fritters made from zucchini, feta, eggs, scallions, dill, parsley and served over a housemade garlic-infused yogurt sauce.

Mercimek Köftesi- Red lentil patties made with bulgur wheat, spicy Antep pepper, scallions, mint and parsley.

Main Course – (guest choice)

Sebzeli Musakka- Layers of eggplant, zucchini, carrots, peas, peppers, onions, tomatoes and potatoes, topped with Bechamel sauce and cheese.

Hünkar Beğendi (Sultan’s Delight)- A classic Ottoman dish served with a choice of cubed sirloin beef or hormone free chicken over a creamy smoked eggplant sauce.

Beyti Kebab – A classic Turkish  dish consisting of ground lamb, grilled on a skewer and served wrapped in lavash  and topped with tomato sauce and yogurt.

Balık Böreği - Gulf Coast Tilapia wrapped in phyllo dough and baked in a stone oven, served over sautéed baby spinach, topped with pine nuts and red wine sauce.

Etli Bamya- Lean cubes of chicken,lamb or vegetarian with rich okra in a tomato-onion sauce topped with cheese.

Desserts- (guest choice)

Baklava - Layers of fillo dough with walnuts, baked and topped with syrup and pistachio nuts.

Kazan Dibi- Caramelized upside down milk pudding served in layers.

                              $25 per person + Gratuity and tax

                              Optional $15 Wine Pairing available