JANUARY 23 – FEBRUARY 10

RESTAURANT WEEK DINNER

APPETIZERS

please select one

RED LENTIL SOUP
Italian parsley, extra virgin olive oil

MEDITERRANEAN MEZE PLATTER
Warm hummus with pastirma, spicy pepper muammara, sheep’s milk feta with house made eggplant jam, smoked eggplant with garlic yoghurt

CRISPY PORTUGUESE CALAMARI
Sliced soujouk, hot cherry peppers and smoked paprika yoghurt

TURKISH TACO DUO
Smoked leg of lamb and honey-lavender chicken

 

MAIN COURSES

please select one

HAND GROUND SIGNATURE CHICKEN “ADANA”
Marinated with eastern mediterranean spices, fresh parsley and peppers, served with bulghur pilaf and haricot vert

PISTACHIO CRUSTED PAN-ROASTED SALMON
sauté kale, celery root and parsley puree, truffle oil

DUO “SHASHLIK” STEAK FRITES
Marinated center cut lamb loin and beef sirloin steaks, sliced and skewer-grilled with peppers and sweet onion, mediterranean fries

PASTA “MOUSSAKA”
fresh pappardelle pasta, eggplant, mushrooms, béchamel sauce

DESSERT

PERA’S HOMEMADE DESSERT TRIO
Turkish Coffee Mocha Mousse, Poached Pear with Kaymak, Turkish Pistachio Baklava

SIDE DISHES

BULGHUR PILAF · 8

GRILLED SPICY PEPPERS · 8

MEDITERRANEAN FRIES · 9

ROASTED GARLIC HARICOT VERT · 9

SOMMELIER’S WINE PAIRING · 17

SELECTED ACCORDING TO GUEST’S INDIVIDUAL PREFERENCES, PAIRED WITH EACH COURSE

3oz. servings each with appetizer and main course, plus a 2oz. serving of dessert wine