The Menu

Minced cucumbers and garlic blended in plain yogurt with fresh mint, fresh dill and spices.

Pureed chickpeas, tahini, pureed garlic, milk, olive oil and spices.

Finely chopped green and red peppers, white onion, walnuts and garlic spiced up with hot pepper paste and tomato paste, lemon juice and spices. Sour pomegranate dressing added for extra zing.

Pan-fried eggplant sauteed with green and red peppers, white onion and garlic.

Charcoal-smoked eggplant blended with finely chopped green and red peppers, tomatoes, garlic, vinegar, olive oil and lemon juice.

A Levantine classic. Charcoal-grilled eggplant cooked until tender, then pureed with tahini, garlic, spices, lemon juice and olive oil. Creamy and zesty.

Minced carrots blended with garlic and parsley in plain yogurt. The carrot version of cacik.

Grape leaves stuffed with rice, onion and herbs.

A Turkish meze classic, a favorite beside meat entrees or on its own. Minced garlic, dry mint, fresh dill and walnuts blended in thick strained yogurt, drizzled with olive oil.

A generous mixture of Carrot Tarator, Stuffed Grape Leaves, Spicy Pepper Tapenade, Eggplant Salad, Sauced Eggplant, Babaganush, Hummus and Haydari.

Cheese and parsley rolled in filo dough, pan-fried to golden perfection.

Chickpeas, flour, garlic, celery, white onion, parsley and spices.

Turkish fritter made from grated zucchini, eggs, onion, cheese, carrots, dill and spices.

Edirne-style sliced liver, pan-fried in vegetable oil.

Pan-fried hellim cheese and tomatoes.

Prepared in the chef's own secret sauce: a well-balanced blend of butter, garlic, lemon juice, olive oil and spices.

Prime ground beef, finely chopped onions, bread crumbs and spices, hand-shaped into small patties and char-grilled, moist and aromatic.

Tender pieces of chicken marinated in garlic and herb sauce, seasoned and char-grilled on skewers.

Chicken cubes sauteed with green and red peppers, mushroom, tomato, onion, garlic and spices to juicy perfection.

Midpoint Adana, minced and seasoned lean lamb on long flat skewers cooked over charcoal, shaved from the skewer onto a bed of lightly buttered bread cubes soaked in cold yogurt, finished with sizzling hot tomato sauce.

A specialty from Adana on the Turkish Mediterranean coast: minced and seasoned lean lamb on long flat skewers, cooked over charcoal.

Diced lamb stir-fried on an iron skillet with onion, tomato, mushrooms, green and red peppers, spices, butter and soy sauce. Served with rice.

Filet of premium lamb, marinated and char-grilled to order.

Lamb rib chops flattened and seasoned with traditional Turkish herbs and spices, gently char-grilled to order.

A luxurious combination of four individually cooked entrees: lamb chops, kofte, lamb shish, chicken shish and Midpoint Adana, served together as one generous portion.

Poached ground-beef dumplings served with garlic yogurt sauce.

Pan-fried eggplant, tomato and sauteed onions, red and green peppers, smothered with melted cheese.

Pan-fried eggplant laden with a rich meat sauce, tomato and sauteled onions.

Hunkar Begendi, the Ottoman dish whose name means 'the sultan liked it': fire-smoked eggplant pureed and blended with a creamy sauce. Topped with grilled tomato, onion, garlic, green and red peppers.

Fire-smoked eggplant puree blended with a creamy sauce, topped with sauteed chicken.

Fire-smoked eggplant puree blended with a creamy sauce, topped with sauteed lamb.

Cooked over charcoal, where the juices of the fish hit the fire and the smoke brings out its delicate flavor. Served with mixed greens.

Boneless brook trout dusted with bread crumbs and pan-seared. Served with seasoned green salad.

Jumbo shrimp grilled over charcoal. Served over tomato, cucumber, onion and mixed greens.

Filet of salmon, seasoned and grilled. Served with mixed greens.

Filet of salmon sauteed with garlic, onion, tomato, green and red peppers, mushroom, soy sauce and spices.

Jumbo shrimp sauteed with garlic, onion, tomato, green and red peppers, mushroom and spices.

Fresh mixed greens, roasted red peppers, carrots, tomatoes, corn and avocado with our house dressing.

Lettuce, tomato, cucumber, red onion, feta cheese, olives and stuffed grape leaves.

The famous traditional Turkish salad: diced tomatoes, cucumbers, green peppers, onion and parsley with olive oil and lemon juice.

Fresh lettuce, carrots, red cabbage, tomatoes, cucumbers and corn with olive oil and lemon juice.

A refreshing blend of carrots, onions, goat cheese, walnuts and mixed fruit with sour pomegranate dressing and olive oil.

Traditional Turkish bean salad: white beans soaked in vinegar, mixed with red and green peppers, cherry tomatoes, red onion and egg, dressed with vinegar, olive oil and lemon juice.

Grilled hellim cheese with fresh lettuce, arugula, carrots, cherry tomatoes, walnuts and mixed fruit.

Romaine lettuce, croutons, Parmesan cheese and Caesar dressing.

Home-style traditional Turkish red lentil soup, made fresh daily.

Baked shredded filo with a lor cheese filling, sweetened with our chef's homemade syrup and served hot.

The classic Turkish dessert: delicate leaves of crisp golden filo layered with crushed walnuts, pistachio, sugar and clove, laden with rich homemade syrup.

A delicate Ottoman palace dessert: caramelized milk pudding with a purposely burnt bottom that adds a toasted caramel flavor reminiscent of creme brulee. Served with ground pistachio and fresh fruit.

A light pudding of milk, rice and sugar, baked in the oven in a clay bowl.

Traditional tiramisu with a scoop of premium vanilla ice cream.