Homemade chickpea dip flavored with lemon juice and spices, topped with olive oil and parsley.

Our hummus topped with spiced ezme topped with olive oil and parsley.

Hummus topped with cherry peppers, olives, roasted garlic, olive oil, and parsley.

Hummus topped with crushed chipotle peppers, olives oil and parsley.

Hummus topped with shakshuka, olive oil, and parsley.

Fire-grilled eggplant flavored with garlic, dill, parsley, red bell peppers, onions, and olive oil.

A homemade sour cream with walnuts, dill, and garlic topped with olive oil and parsley.

Eggplant with sauce. Small cubes of sautéed eggplant and green peppers, garlic, fresh tomato, olive oil, and parsley.

Spicy mashed vegetables mixed with walnuts, garlic, paprika, olive oil, and parsley.

Fried chickpeas mixed with vegetables served with cajun and tahini sauce.

Sautéed cauliflower mashed coarsely and mixed with tahini, garlic, and lemon juice, olive oil, and parsley. Served cold.

Sliced jersey tomato with melted feta cheese, oregano and extra virgin olive oil, baked in our brick oven.

Fresh mozzarella, tomato, basil, and extra virgin olive oil, baked in our brick oven and topped with parmesan cheese.

Bell pepper stuffed with eggplant topped with fresh tomato sauce and shaved parmesan cheese.

Spiced ezme, cauliflower dip, hummus, eggplant salad, and labneh, topped with olive oil and parsley.

Fried calamari with house tomato sauce.

Cheese roll, phyllo pastry scrolls stuffed with feta and dill, pan-fried till golden brown and served with cajun sauce.

Pan-seared blackened shrimp, parmesan-crusted and topped with a balsamic reduction.

Arnavut cigars. Cubes of calf's liver fried in oil served with onions, lemon, and spices.

Parsley, tomatoes, scallions, and brown wheat flavored with lemon juice and extra virgin olive oil.

Couscous mixed with tomato, green pepper, olives, diced red onion, pine nuts, and toasted almonds finished in a lemon vinaigrette, topped with jumbo shrimp.

Romaine lettuce, cucumber, tomatoes, and onions topped with toasted pita tossed with sumac, lemon juice and olive oil.

Romaine lettuce, tomatoes, cucumbers, red onion, kalamata olives and dressed with an olive oil vinaigrette topped with feta.

Crisp romaine lettuce and croutons with parmesan.

Tomatoes, cucumbers, green peppers, red onions, parsley, white vinegar, lemon juice, salt, pepper, and extra virgin olive oil.

Vegetables in a light tomato sauce served over couscous and topped with toasted almonds.

Eggplant stuffed with rice and fresh vegetables, topped with melted feta cheese.

Zucchini cake. Zucchini, carrot and feta patty sautéed until golden brown and topped with ranch dressing. Served with salad.

Fried chickpeas mixed with vegetables. Served with rice and burgol.

Bell pepper stuffed with eggplant topped with fresh tomato sauce and shaved parmesan cheese. Served with rice and burgol.

Tilapia filet sautéed with fresh tomato and capers in a garlic lemon sauce. Served with vegetables and mashed potatoes.

Salmon prepared with leeks and fresh tomato, finished with a lemon-garlic sauce. Served with vegetables and mashed potatoes.

Grilled, marinated jumbo shrimp served with vegetables and mashed potatoes.

Shrimp cooked in our spicy tomato sauce. Served with vegetables and mashed potatoes.

Sautéed shrimp with capers and fresh tomato, finished with a light lemon garlic sauce. Served with vegetables and mashed potatoes.

Cubes of marinated chicken breast char-broiled on skewers. Served with rice and burgol.

Hand diced lamb flavored with fresh red bell peppers, gently spiced with paprika and grilled on skewers. Served with rice and burgol.

Cubes of marinated lamb char-broiled on skewers. Served with rice and burgol.

Skinless, boneless marinated chicken thighs, grilled to perfection. Served with rice and burgol.

Sautéed chicken breast topped with fresh tomatoes and melted feta cheese, finished with a lemon garlic sauce. Served with vegetables and mashed potatoes.

Sauteed chicken breast topped with sautéed mushrooms, crushed black peppercorns, dijon, and a light cream sauce. Served with vegetables and mashed potatoes.

Sauteed chicken breast topped with sliced roasted eggplant, roasted red pepper, fresh mozzarella, and finished with a pink sauce. Served with vegetables and mashed potatoes.

Select lamb chops specially marinated and char-broiled. Served with rice and burgol.

Slow-braised beef short ribs with fresh herbs and a demi-glace sauce. Served over couscous.

Braised beef with vegetables in a light tomato sauce. Served over couscous and topped with toasted almonds.

Slow-braised lamb shank on the bone topped with celery, potato, carrot, and onion in a tomato sauce. Served with couscous.

Serves 2. chicken kebab, chicken chops, and chicken Adana. Served with rice and burgol.

Serves 2. Choose two of Adana kebab, chicken Adana kebab or chicken kebab. Served with rice and burgol.

Serves 4. Adana kebab, chicken kebab, chicken Adana kebab, chicken chops, and shish kebab. Served with rice and burgol.

Steamed milk with espresso.

Half traditional coffee, half steamed milk with a dollop of foam.

Double-shot topped off with a dollop of foam.

Bottle.

Can.

A light custard lightly flavored with vanilla and sprinkled with pistachios.

Kazandibi. A milk pudding sprinkled with cinnamon.

The sweet pastry of layers of phyllo dough filled with crushed walnuts and topped with honey syrup and pistachios.

Sponge cake or ladyfingers dipped in a coffee mixture, layered with mascarpone and topped with chocolate syrup.

A light, silky flavored custard topped with strawberries.

Vanilla and chocolate gelato wrapped in chocolate with almonds and a red heart of maraschino cherry. Served with whipped cream.

Topped with strawberries.

Chocolate cake filled with fudge and served with vanilla ice cream.

Sweet pastry made of very thin sheets of phyllo dough filled with creamy pudding and topped with pistachios.