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New Year’s Eve Menu 2014



New Year’s Eve menu 2014

 Mezzes-(guest choice)

 Çoban Salatası & Yaprak Dolmasi Chopped tomatoes, cucumbers, peppers, onions, fresh dill, mint and parsley mixed with extra virgin olive oil and lemon juice & Turkish grape leaves filled with our own blend of rice, pine nuts and currant stuffing.

Mantı- Steamed dumplings stuffed with ground lamb and beef served in a yogurt and garlic sauce.

 Main Course – (guest choice)

 Tavuk İskender - Chicken Döner Kebab on a bed of toasted Turkish bread, home-made yogurt and tomato sauce.

KarniyarikA classic Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground beef.

İstim Kebab -A classic Ottoman dish of lamb shank, slow braised in a tomato & herb marinade, served over a creamy smoked eggplant puree.

Balık Böreği -Atlantic Salmon wrapped in filo dough and baked in a stone oven, served over greens, white wine & tomato reduction, garnished with toasted pine nuts.

Vegetarian Musakka-Layers of eggplant, zucchini, carrots, peas, red & green pepper, onion, tomato and potatoes topped with béchamel sauce and cheese then baked in a casserole.

Firinda Ördek- Slow roasted duck leg, bathed in a fragrant spice run and served with traditionally cooked blackcurrant, pine nut rice and grilled vegetable.   

Karışık Izgara (Mixed Grill)-Meat sampler with Adana Kebabı, Chicken Doner, Dana şiş.

 Desserts- (guest choice)

 Crème Chocolate – Melted Belgium chocolate with Kahlua topped with homemade whipped cream and walnuts.

Kadayıf -Baked shredded wheat stuffed with walnuts, flavored with honey syrup and garnished with pistachios.

$45 per person + Gratuity and tax

Optional $15 Wine Pairing available

International Dance Party with Dj’s from 10pm-2am



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.

Mercimek Köftesi

mercimek koftesi 1 small

Red lentil patties made with bulgur wheat, spicy Antep pepper, scallions, mint and parsley