DINNER

SMALL PLATES & MEZES

Crispy Phyllo Rolls (5 pcs) · 13 (v)

Homemade Grape Leaves (5 pcs) · 13 (v)

Warm Hummus with (or without) Beef Pastırma · 10 (v)

Smoked Eggplant with Garlic Yoghurt · 10 (v)

Crushed Walnut & Spicy Pepper “Muammara” · 11 (v)

Pera Dip Trio (Hummus, Smoked Eggplant
and Spicy Pepper Muammara) · 17 (v)

Zucchini “Mucver” with Sage Yoghurt (5 pcs) · 14 (v)

Spicy Feta & Roasted Red Pepper Dip · 10 (v)

Grilled Artichoke with Pea and Fava Beans · 14 (v)

Halloumi Cheese Croquettes with Eggplant Jam (5 pcs) · 13 (v)

Pastirma Wrapped Feta-Stuffed Dates (5 pcs) · 12

Lamb “Adana” Cut Roll (6 pcs) · 16

Chicken “Adana” Cut Roll (6 pcs) · 14

Mediterranean Lamb Meatball Sliders (2 pcs) · 13

Turkish Smoked Lamb Tacos (2 pcs) · 13

Sauteed Jumbo Shrimp with Warm Garlic-Lemon Samphire · 16

Portuguese Fried Calamari · 18

Char-grilled Spanish Octopus · 23

Goat Cheese & Pine Nut Cakes with Honey-Lavender · 13

CHEF’S MEZE SAMPLER

a tasting plate of our various mezes,
including chef’s inspirational additions · 28

SALADS

MEDITERRANEAN VILLAGE SALAD (v) · 16
cherry tomato, cucumber, parsley, onion, kalamata olives, sheep’s milk feta cheese, red wine vinaigrette

BLACK KALE SALAD (v) · 16
red radish, pomegranate seeds, chickpeas, spiced yoghurt dressing

ROASTED BEET (v) · 16
roasted yellow beet, ricotta cheese, poached pear, frisee, baby arugula, toasted almonds, honey lavender and citrus vinaigrette

MAROUL SALAD (v) · 15
shredded romaine hearts, dill, scallion, feta cheese, lemon and extra-virgin olive oil

ADD-ONS FOR SALADS:

sliced sirloin “shashlik” · 15

signature lamb “adana” · 13

grilled jumbo shrimp · 15

chicken “shashlik” · 12

pan-roasted salmon· 15

sheep’s milk feta cheese · 4

MAIN COURSES

PERA’S SIGNATURE FRESH LAMB “ADANA” · 34
hand ground daily and marinated with eastern Mediterranean spices, served with fresh lavash, garnish salads and vegetable bulghur pilaf

DUO “SHASHLIK STEAK” FRITES · 39
marinated center sliced lamb loin and beef sirloin, skewer-grilled with peppers & sweet onion, Mediterranean fries

BABY LAMB CHOPS · 45
dusted with Turkish paprika and sea salt, rosemary fingerling potatoes, grilled piquillo peppers

MIXED GRILL PLATTER · 41
pera’s signature lamb “adana”, baby lamb chop, seasoned lamb riblets, tender chicken “shashlik” and sliced sirloin “shashlik”

BRAISED LAMB SHANK · 38
whole grain farro, dry apricots, parsley and pinenuts

THE LAMBURGER · 25
stuffed w/ feta, olives & roasted tomato, brioche roll, fries or salad

PERA STEAK BURGER · 23
tomato-onion-pickle slaw, pera’s burger sauce, fries or salad
w/ Kasseri cheese · 25

CHICKEN “SHASHLIK” · 32
sliced chicken breast marinated in greek yogurt, paprika, pepper paste and extra virgin olive oil, served with arugula – avocado – artichoke salad and harissa bulghur pilaf

PAN-ROASTED CITRUS SALMON · 31
beluga lentil & cracked wheat tabbouleh, sweet potato, saffron

GRILLED SEAFOOD SALAD · 38
char-grilled jumbo shrimp and Spanish octopus, arugula-avocado-artichoke salad, radish, tomatoes, lemon & e.v.o.o.

GRAPE LEAF WRAPPED MEDITERRANEAN BRANZINO · 37
boneless fillet wrapped with lemon, parsley and roasted garlic, roasted beet salad

CORFU-STYLE LINGUINE · 32
jumbo shrimp and grilled calamari, tomato confit, kalamata olives, raki
beurre blanc, parmigiano reggiano

MEDITERRANEAN GNOCCHI (v) · 26
walnuts, currants, preserved lemon zest, creamy white wine sauce, shaved parmesan

GRILLED VEGETABLE TIMBALE (v) · 24
grilled marinated eggplant, zucchini and tomato, quinoa, beluga lentil,
baby arugula, spicy harissa on the side

ROASTED EGGPLANT CIABATTA · 21
toasted ciabatta with roasted vegetables, garlic, tomato, olive oil,
kasseri, pine nut & oregano pesto, fries or salad

SIDE DISHES (v)

GRILLED ASPARAGUS · 12

BULGHUR PILAF · 9

BLISTERED RAINBOW PEPPERS · 10

ROASTED BRUSSELS SPROUT W/ PINE NUTS, CURRANTS & PARMESAN · 14

MEDITERRANEAN FRIES · 10

GRILLED ARTICHOKE & FETA W/ GARLIC and ARUGULA · 11

ROSEMARY FINGERLING POTATOES · 10

YOGHURT “CACIK” · 7

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness
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