DINNER

SMALL PLATES & MEZES

Crispy Phyllo Rolls (5 pcs) (v) · 12

Homemade Grape Leaves (5 pcs) (v) · 12

Warm Hummus with (or without) Beef Pastırma (v) · 9

Smoked Eggplant with Garlic Yoghurt (v) · 9

Pumpkin “Mucver” with Sage Yoghurt (v) · 11

Pastırma Wrapped Feta-Stuffed Dates (5 pcs) · 11

Pera Dip Trio (v) · 15
Hummus, Smoked Eggplant and Spicy Pepper Muammara

Marinated Mediterranean Olives (v) · 8

Roasted Halloumi Cheese with Eggplant Jam (v) · 9

Lamb “Adana” Cut Roll (6 pcs) · 15

Chicken “Adana” Cut Roll (6 pcs) · 12

Mediterranean Lamb Meatball Sliders (2 pcs) · 12

Turkish Smoked Lamb Tacos (2 pcs) · 11

Cured “Lakerda” Bruschetta · 15

Shrimp Saganaki with Feta and Garlic · 15

Portuguese Fried Calamari · 16

Char-grilled Spanish Octopus · 19

Bluefish Falafel with Lemon-Paprika Labne (3 pcs) · 14

CHEF’S MEZE SAMPLER

a tasting plate of our various mezes,
including chef’s inspirational additions · 25

SALADS

MEDITERRANEAN VILLAGE SALAD (v) · 15
cherry tomato, cucumber, parsley, onion, kalamata olives, sheep’s milk feta cheese, red wine vinaigrette

PERA-STYLE TOMATO AND ONION (v) · 13
cubed tomatoes, finely chopped onions and parsley, peeled walnuts in pomegranate – lemon dressing

MAROUL SALAD (v) · 13
shredded romaine hearts, dill, scallion, feta cheese, lemon and extra-virgin olive oil

SPRING FARRO SALAD (v) · 14
black kale, sweet baby peppers, mint, parsley, scallions, crispy chickpeas, citrus dressing

add sheep’s milk feta cheese to any of the above salads · 3

MAIN COURSES

PERA’S SIGNATURE FRESH LAMB “ADANA” · 33
hand ground daily and marinated with eastern Mediterranean spices, served with fresh lavash, garnish salads and vegetable bulghur pilaf

DUO “SHASHLIK STEAK” FRITES · 36
marinated center cut lamb loin and beef sirloin, sliced and skewer-grilled with peppers & sweet onion, Mediterranean fries

BABY LAMB CHOPS · 41
dusted with Turkish paprika and sea salt, kalamata whipped potatoes, grilled piquillo peppers

MIXED GRILL PLATTER · 39
pera’s signature lamb “adana”, baby lamb chop, seasoned lamb riblets, tender chicken “shashlik” and sliced sirloin “shashlik” steak

FILET MIGNON BROCHETTE · 43
24-hour Mediterranean herb and spice marinated center-cut Angus, bulghur pilaf and rainbow peppers

CHICKEN “SHASHLIK” · 29
sliced chicken breast marinated in greek yogurt, paprika, pepper paste and extra virgin olive oil, served with arugula – avocado – hearts of palm salad and harissa bulghur pilaf

PAN-ROASTED CITRUS SALMON · 29
orzo and bulghur tabouleh with dill, garlic and scallions

GRAPE LEAF WRAPPED MEDITERRANEAN BRANZINO · 36
boneless fillet wrapped with lemon, parsley and roasted garlic, roasted beet salad

GRILLED SEAFOOD SALAD · 34
char-grilled jumbo shrimp and Spanish octopus, arugula–avocado–hearts of palm salad, radish, tomatoes, lemon & e.v.o.o.

PASTA MOUSSAKA (v) · 21
artisan egg pappardelle, roasted eggplant, mushroom, tomato confit and allspice béchamel
…with LAMB RAGOUT · 29

RED BEET RISOTTO (v) · 21
israeli couscous, cippolini onions, parmigiano reggiano, scallions & dill
…with ROASTED SALMON or GRILLED JUMBO SHRIMP · 32

SIDE DISHES

SAUTEED KALE & DANDELION (v) · 9

MEDITERRANEAN FRIES (v) · 9

BLISTERED RAINBOW PEPPERS (v) · 9

GRILLED MIXED VEGETABLES (v) · 11

BULGHUR PILAF (v) · 8

ROASTED GARLIC HARICOT VERT W/ SHAVED PARMESAN (v) · 9

KALAMATA WHIPPED POTATOES (v) · 8

YOGHURT “CACIK” (v) · 6

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne
FOR YOUR CONVENIENCE, 20% SUGGESTED GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE. YOU MAY INCREASE OR REDUCE THIS AT YOUR WILL.

For PRIVATE DINING, CATERING and SPECIAL EVENTS please contact EVENTS@PERANYC.COM