DINNER

SMALL PLATES & MEZES

Crispy Phyllo Rolls (5 pcs) · 12 (v)

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

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

Smoked Eggplant with Garlic Yoghurt · 9 (v)

Crushed Walnut & Spicy Pepper “Muammara” · 10 (v)

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

Zucchini “Mucver” with Sage Yoghurt (5 pcs) · 13 (v)

Grilled Artichoke with Pea and Fava Beans · 13 (v)

Halloumi Cheese Croquettes with Eggplant Jam (5 pcs) · 12 (v)

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

Lamb “Adana” Cut Roll (6 pcs) · 16

Chicken “Adana” Cut Roll (6 pcs) · 13

Mediterranean Lamb Meatball Sliders (2 pcs) · 12

Turkish Smoked Lamb Tacos (2 pcs) · 12

Sauteed Jumbo Shrimp with Warm Garlic-Lemon Samphire · 16

Portuguese Fried Calamari · 17

Char-grilled Spanish Octopus · 21

Steamed Mussels with Ouzo, Wine & Fennel · 15

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

CRACKED WHEAT AND LENTIL SALAD (v) · 16
baby arugula, sweet potato, cranberry, radish and walnuts, apple-citrus vinaigrette

ARTICHOKE SALAD (v) · 15
grilled artichoke, baby arugula, frisee, fresh fava beans, shaved fennel, preserved lemon dressing

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

ADD-ONS FOR SALADS:

sliced sirloin “shashlik” · 14

signature lamb “adana” · 12

grilled jumbo shrimp · 14

chicken “shashlik” · 11

pan-roasted salmon· 14

sheep’s milk feta cheese · 4

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 · 38
marinated center sliced lamb loin and beef sirloin, skewer-grilled with peppers & sweet onion, Mediterranean fries

BABY LAMB CHOPS · 43
dusted with Turkish paprika and sea salt, rosemary fingerling 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”

BEEF SHORT RIBS · 36
slow-roasted tender ribs, red wine reduction, crispy shallots, beet-whipped potato

CHICKEN “SHASHLIK” · 29
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 · 29
green pea puree with dill and scallions, fava beans

GRILLED SEAFOOD SALAD · 35
char-grilled jumbo shrimp and Spanish octopus, arugula-avocado-artichoke salad, radish, tomatoes, lemon & e.v.o.o.

SPICY FISH CASSEROLE “KOKORETSI” · 32
monkfish tail prepared kokoretsi-style with Italian peppers, tomatoes and oregano, grilled country bread

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

CORFU-STYLE SEAFOOD PAST A · 32
linguini with grilled calamari, jumbo shrimp, mussels, oregano pesto, parmigiano reggiano

MEDITERRANEAN GNOCCHI (v) · 24
walnuts, currants, preserved lemon zest, creamy white wine sauce, shaved parmesan

GRILLED VEGETABLE TIMBALE (v) · 22
grilled marinated eggplant, zucchini and squash, tomato bulghut pilaf, baby arugula, spicy harissa on the side

SIDE DISHES (v)

SAUTEED SPINACH PINE NUTS & GARLIC · 10

BULGHUR PILAF · 8

BLISTERED RAINBOW PEPPERS · 10

SAUTEED WILD MUSHROOM W/ SHAVED GARLIC · 11

MEDITERRANEAN FRIES · 9

GRILLED ARTICHOKE & FETA W/ GARLIC and ARUGULA · 10

ROSEMARY FINGERLING POTATOES · 9

YOGHURT “CACIK” · 6

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