Dinner menu

For two to three: six oysters, six chilled jumbo shrimp, one split lobster tail, chilled crab meat and six midye dolma filled with aromatic rice, pine nuts and currants. Lemon, cucumber-shallot mignonette, spicy ezme cocktail sauce, lemon-dill aioli and warm balloon lavash.

Haydari, acılı ezme, smoked eggplant, hummus, fava and olives, with balloon lavash.

Freshly baked, puffed lavash with smoked eggplant butter and olive oil.

Red lentils, Aleppo pepper oil and fresh lemon.

Crisp bulgur shells filled with seasoned beef and pine nuts, with garlic yogurt.

Aleppo pepper, charred lemon and garlic yogurt.

Aegean fava purée, sumac onions, capers and paprika oil.

Whole crispy anchovies, sumac-onion salad, lemon and walnut tarator.

Crisp battered mussels with garlic-walnut tarator and fresh lemon.

Mussels filled with aromatic rice, pine nuts and currants, finished with lemon.

Golden eggplant with peppers and garlic-tomato sauce, finished with parsley and extra-virgin olive oil.

Smoky eggplant blended with toasted walnuts, garlic and lemon, finished with pomegranate molasses and parsley.

Roasted beets, whipped labneh, walnuts, citrus and pomegranate.

Finely chopped tomato, cucumber, onion, parsley and walnuts, with pomegranate molasses.

Tomatoes, cucumber, green pepper, red onion, Kalamata olives and feta, with extra-virgin olive oil, red wine vinegar and oregano.

Romaine hearts, house Caesar dressing, Parmesan and crisp croutons, tossed tableside.

One baby eggplant braised in olive oil, filled with tomato, onion and garlic.

Two crisp zucchini-and-herb fritters with dill yogurt and lemon.

One artichoke heart with peas, carrot, potato, dill and lemon olive oil.

Three red lentil and bulgur köfte with parsley, scallion, lettuce and lemon.

Four vine-leaf rolls filled with herbed rice, currants and pine nuts, with lemon.

Eight small mushroom-filled dumplings with garlic yogurt, tomato butter and dried mint.

A blistered, boat-shaped flatbread with Turkish cheeses and herbs, cut into three.

Thin, crisp flatbread with seasoned beef, tomato and herbs, served with parsley and lemon.

Small beef-filled dumplings, garlic yogurt, tomato butter, dried mint and Aleppo pepper.

Slow-roasted lamb with pan juices, bulgur pilaf, charred vegetables and warm lavash.

Whole lobster split and grilled over charcoal, finished with garlic-herb butter, charred lemon and seasonal vegetables.

Char-grilled swordfish skewers, Mediterranean herbs, lemon and seasonal vegetables.

Grilled whole branzino with herbs, lemon, olive oil and seasonal vegetables.

Crisp turbot with fresh lemon, herbs and caper sauce.

Fish, shrimp, mussels and calamari in saffron-tomato broth, with fennel and grilled bread.

Shrimp and scallops with saffron orzo, peas, lemon and fresh herbs.

Lobster, cherry tomatoes, garlic, white wine and herbs.

Grilled Balkan beef-and-lamb sausages with warm flatbread, kajmak, ajvar, chopped onions and fries.

A generous spiral of golden, flaky pastry filled with feta and fresh cheese, served with tomato-cucumber salad and yogurt.

Roasted chicken and potatoes with lemon, garlic, oregano and pan juices.

Baked layers of eggplant, potato and spiced beef topped with creamy béchamel, served with a small Greek salad.

Slow-braised beef with pearl onions, tomato, red wine and warm spices, served with buttery orzo.

Lamb chops, Adana, lamb köfte, lamb shish, chicken and wings, with vegetables, bulgur, cacık and balloon lavash.

Spiced lamb kebap with charred peppers, tomato, sumac onions, bulgur and lavash.

Grilled lamb meatballs with charred peppers, tomato, sumac onions, bulgur, cacık and warm lavash.

Marinated lamb skewers, grilled vegetables, sumac onions, bulgur and lavash.

Marinated chicken skewers, grilled vegetables, sumac onions, bulgur and lavash.

Charcoal-grilled wings marinated with yogurt, garlic and Aleppo pepper, served with sumac onions, charred peppers, cacık and warm lavash.

Sliced döner over toasted pita, tomato sauce and yogurt, finished with browned butter tableside.

Herb-marinated lamb chops with charred vegetables and mint yogurt.

8 oz | Tender beef filet, charred shallot, herb butter. Charred peppers and sumac onions; one house sauce included. Sides ordered separately.

12 oz | Bold, savory strip steak, roasted garlic, thyme. Charred peppers and sumac onions; one house sauce included. Sides ordered separately.

12 oz | Richly marbled ribeye, garlic-herb butter, charred lemon. Charred peppers and sumac onions; one house sauce included. Sides ordered separately.

22 oz | A generous bone-in cut, ember-roasted onion, rosemary. Charred peppers and sumac onions; one house sauce included. Sides ordered separately.

40 oz | Carved to share, roasted garlic, charred peppers and sumac onions; two sides and two sauces.

Beef jus, cracked pepper, roasted shallot. One sauce included with each individual steak; two with the tomahawk.

Cultured butter, Urfa pepper, roasted garlic. One sauce included with each individual steak; two with the tomahawk.

Parsley, oregano, capers, lemon, olive oil. One sauce included with each individual steak; two with the tomahawk.

Olive oil, lemon and herbs. VG

Sautéed spinach with garlic and olive oil. VG

Bulgur, tomato and peppers in vegetable stock. VG

Buttery rice with toasted orzo.

Roasted potatoes, lemon, oregano and sea salt.