Turkish soul.
Aegean spirit.

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.

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

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

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.

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.

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.

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.

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

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

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

Wood-fired ribeye with garlic-herb butter.

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

Olive oil, lemon and herbs. VG

Sautéed spinach with garlic and olive oil. VG

Bulgur, tomato and peppers in vegetable stock. VG