Smoked Eggplant Soup
Charred Eggplant Smoked over Maple and Oak. Smooth, Creamy, Bright Texture. **includes nuts.
Steak Tartare and Canoe Cut Marrow Bone
Served with Sourdough Bread.
Mediterranean Octopus, Anatolian Spiced and Smoked Vegetable Salad.
Served with Bean Puree and Pastrami
Antioch Salted Yogurt and Spicy Pickle; Served with Fresh Spice Powder.
Unique Charcuterie and Cheeses.
Seasonal Greens, Goat Cheese and Pomegranate Vinaigrette. **includes nuts.
Baby Spinach, Yogurt, Cracked Bulgur Wheat and Beets.
Smoked Tomato and Greens with Yogurt.
Roasted Baby Potatoes
Roasted Mixed Vegetables
Soda (Coke/Diet/Sprite/Ginger Ale) (No Refill)
Iced Tea (Free Refill)
Still Water (1 Liter)
Sparkling Water (1 Liter)
Thinly sliced and marinated Beef Tenderloin, Onion and Anatolian Spices.
Tenderloin slices, 25 days aged in Butter. We recommend cooking Medium or less to keep it tender and juicy.
Chateau Filet (for 2 people)
Wet Aged Tenderloin seared with Butter on hot plate tableside.
The H Slices
Thinly sliced juicy and tasty part of a Rib Eye. We recommend cooking Medium Rare.
28 days dry aged in our dry aging box.
35 days dry aged in our dry aging box.
New York Strip Steak
Thinly sliced Steak Strips resembling Pasta and grilled to order.
6 hour braised lamp shank with bulgur wheat, yogurt and hosaf.
Kafes (for 3-4 people)
Full Rack of Lamb smoked and served with Pineapple.
“The Priest Strangler” pasta recipe from Emilia – Romagna. Served with “Flaming Parmesan Wheel” sauce.
Handmade Pasta served in fresh Tomato Sauce with Pecorino Cheese and Basil.
Fresh Vegetables, Micro Greens and Clover.
Highest quality Salmon with Truffle Artichoke Purée and Seasonal Vegetables.
Osso Bucco (for 3 people)
12-hour braised Veal Shank with Root Vegetables and Red Wine.