Generous plates from the Turkish table

Homemade soup or fresh salad, one cold appetizer, and one entree. Available weekdays, 11 AM to 3 PM.

Silky red lentil soup with a squeeze of lemon.

Traditional slow-simmered lamb broth, rich and restorative.

Ask your server for today's pot.

Chopped tomato, onion, parsley, and cucumber with olive oil and vinegar. Small.

Mixed greens and romaine, tomato, cucumber, onion, black olives, red pepper, grape leaves, and feta with olive oil and lemon. Request no feta for dairy-free.

Crisp greens, vegetables, and herbs with a bright house dressing.

Greens with corn, peppers, and a zesty dressing.

Garden greens topped with warm grilled cheese.

Romaine, shaved cheese, and croutons with Caesar dressing.

Greens and vegetables topped with tuna.

Finely chopped tomato, onion, walnut, and parsley with pomegranate molasses.

Chickpeas, tahini, garlic, herbs, olive oil, and lemon.

Smoked eggplant with garlic, tomato, onion, and red bell pepper.

Eggplant and green pepper in a garlicky house tomato sauce.

Smoked eggplant whipped with garlic yogurt and tahini.

Spicy pepper spread with onion and parsley.

Strained yogurt with olive oil and herbs.

Five pieces, rolled with rice and vegetables in olive oil.

Cool cucumber, garlic, and mint in yogurt.

Spiced bulgur, hand-kneaded, served with lettuce and lemon.

Diced potato, carrot, peas, and pickles in a creamy dressing.

A plate of creamy white feta.

House strained yogurt.

Ten pieces, filled with spiced rice and a squeeze of lemon.

Five pieces of ground chickpea with onion and parsley, tahini sauce.

Golden and crisp.

Lightly battered and fried.

Crispy rolls filled with melted cheese.

Stuffed bulgur croquette with spiced meat and walnut. Per piece.

Thin, crackly flatbread with seasoned minced meat, herbs, and a squeeze of lemon.

Boat-shaped flatbread with tender diced lamb.

Boat-shaped flatbread baked with a blend of melted cheese.

Warm, pillowy bread fresh from the oven.

Crispy rolled pastry filled with feta and parsley.

Tiny Turkish dumplings under garlic yogurt and sumac butter.

Crisp cubes of seasoned lamb liver with onion and sumac.

A spread of hummus, baba ghanoush, falafel, grape leaves, and more for the table.

Hand-minced lamb skewer, gently spiced, off the charcoal.

Marinated chicken, slow-turned and carved to order.

Minced chicken skewer with peppers and herbs.

Cubed chicken breast, marinated and grilled.

Seasoned ground lamb, charcoal-grilled.

Tender cubes of marinated lamb off the flame.

Lamb and chicken adana on one plate.

A combination kofte platter.

Lamb and chicken shish together.

Spiced kebab wrapped in lavash with yogurt and tomato sauce.

Slow-roasted lamb, falling off the bone.

Charcoal-grilled chops, simply seasoned.

Grilled ribeye with house seasoning.

Marinated cubes of beef off the charcoal.

A generous spread of adana, shish, kofte, and chicken with rice and bread. Made for sharing.

Slow-roasted lamb, carved and served with rice.

Half a marinated chicken, slow-turned over the fire.

Charcoal-grilled marinated wings.

Grilled marinated chicken leg.

Seasoned, finely chopped specialty in warm bread, Izmir style.

Izmir style kokorec, served as a full plate.

Champion style kokorec in warm bread.

Champion style kokorec, full plate.

The full kokorec experience, loaded and shareable.

Contains tahini.

Grilled whole sea bass, dressed simply with olive oil and lemon.

Grilled salmon fillet.

Sauteed shrimp with garlic and herbs.

Fresh-squeezed and bright.

Homemade lemonade with fresh mint.

Rich, unfiltered, and traditional.

A full pot of Turkish tea for the table.

Traditional Turkish rice pudding, lightly caramelized on top.

Layered filo pastry with pistachio and sweet syrup.

Soft semolina cookies soaked in syrup.

Shredded pastry over melted cheese, soaked in sweet syrup, served warm.

Clotted cream and ice cream on the side.