Homemade strained garlic yogurt with spicy peppers.

Sheep’s milk “Ezine cheese” from Dardanelle with roasted ground pistachios, oregano, and olive oil.

Oven roasted eggplant and peppers with tomato sauce, yogurt

Bodrum's gambilya fava spread with scallions, tomato, fresh dill, cumin, paprika.

Salt cured Atlantic Bonito, red onion, extra virgin olive oil, fresh dill

Salt cured, air dried, smoked mackerel with dill, shallots and pickles.

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing.

Lemon cured Mediterranean Sea Bass, red onion, tomato, radish and red peppercorn with extra virgin olive oil .

Tenderloin tartare, bulgur, spices, served with lettuce leaves.

Thin sliced smoked beef tongue.

Very Spicy ground red peppers, walnuts and spices

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil

Steamed Turkmen dumplings over garlic yogurt drizzled with paprika-butter.

Trio filling of rolled borek, zucchini, cheese, pastirma

Mesquite fire grilled Galician octopus over gambilya fava, paprika-butter.

Warm humus topped with coice of house cured beef pastirma or brown butter and pine nut

With brown butter and pine nut.

Butter poached thinly sliced lamb liver, red onion.

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Rolled and fried phyllo dough with three different filling: Zucchini-Leeks (V) Pastirma (Cured Beef) Cheese (Feta & Ricotta)

Shrimp broiled in tomato, garlic-butter, cheese

Tomato, onion, peppers with walnuts and pomegranate dressing.

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette.

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives.

Soup of the day

Mesquite fire grilled Filet of Branzino - Mediterranean Sea bass with Meyhouse Green Salad

Bone-in 2 pieces, mint-pistachio spread Dill-potato wedges.

Yogurt-fenugreek marinated Mary's organic chicken thigh skewer, plate served with Turkish rice and onion-tomato salad

Charcoal grilled marinated pink grouper skewer, served Meyhouse Greens.

Marinated tenderloin skewer, over smoked eggplant-labneh, paprika-butter

16oz, in-house dry aged Ribeye, lemon mashed potato

8oz, Flash seared tenderloin, with lemon mashed potato.

Turkish butcher style ground beef patties, mesquite charcoal grilled plate served with Turkish rice and onion-tomato salad

Spicy Kebap with ground beef and peppers, plate served with Turkish rice and onion-tomato salad

Knife grounded local grass-fed California lamb spareribs skewer, plate served with Turkish rice and onion-tomato salad

16oz, dry aged Ribeye, lemon mashed potato

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt.

Mesquite fire grilled, marinated seasonal vegetables over smoked eggplant-labne, drizzled with paprika-butter.

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, zahet and cheeses in thin crust (Antakya)

Minced Tenderloin, red bell peppers, green peppers, paprika

Pide from town of Bafra in Black Sea region, ground beef and onions (Samsun)