JANUARY 23 – FEBRUARY 10

RESTAURANT WEEK LUNCH

APPETIZERS

please select one

RED LENTIL SOUP
Italian parsley, extra virgin olive oil

MAROUL SALAD
Shredded romaine hearts, dill, scallion, feta cheese, lemon and extra-virgin olive oil

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

ROASTED HALLOUMI CHEESE
Eggplant jam

MAIN COURSES

please select one

THE LAMBURGER
Stuffed with feta, olives and roasted tomato, served on a house baked roll, pickle shish and Mediterranean fries

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

CHICKEN LUNCH SALAD
Chopped mixed vegetables, chicken brochette, tulum cheese, walnuts and citrus vinaigrette

PASTA “MOUSSAKA”
Pappardelle pasta, eggplant, mushrooms, béchamel sauce

DESSERT DUO

TURKISH COFFEE MOCHA MOUSSE

PISTACHIO BAKLAVA

SIDE DISHES

BULGHUR PILAF · 8

ROASTED GARLIC HARICOT VERT · 9

MEDITERRANEAN FRIES · 9

GRILLED SPICY PEPPERS · 8

LUNCH WINE SPECIALS · 9

CAVA N/V, INSUPERABLE, SPAIN

2015 CHARDONNAY, WILLIAM COLE, CHILE

2013 PINOT NOIR, BETWEEN THE VINES, CALIFORNIA