Troya

Marinated in herbs and citrus.

Garbanzo bean puree with tahini, served with pita bread.

Roasted red pepper dip with walnut, served with pita bread.

Homemade yogurt with carrot and dill, served with pita bread.

Fried garbanzo bean patties with herbs and tahini sauce.

In grape leaves, with currants, pine nuts and yogurt tahini.

Traditionally seasoned ground lamb and beef with tomato sauce.

Home-made yogurt sauce.

Bell pepper, cauliflower with fresh herbs and pine nuts.

Baked filo with organic bloomsdale spinach, pine nuts, raisins, with creamy feta.

Cherry tomatoes, cucumber, red bell pepper, shallots, kalamata olives and feta.

Organic greens with hazelnut vinaigrette, french feta and bulgur.

Roasted baby beets with local greens and pistachio.

Sumac dusted shallots, with cucumber and local greens.

Hummus, haydari, muhamara, served with warm pita bread.

Traditional casserole with seasonal vegetables and bechamel.

Traditional eggplant casserole with lamb and bechamel.

Crisp fulton valley legs over almond coriander sauce, carrot, eggplant, olives.

Slow stew of creekstone beef, with cauliflower, eggplant, roasted pepper and carrot.

Hand rolled turkish style ravioli with beef in a paprika yogurt tahini sauce.

Marinated chicken breast wrapped in lavash bread with tomato and yogurt tahini sauce.

Adana style lamb wrapped in lavash bread with tomato and yogurt tahini sauce.

With seasonal vegetables and basmati pilaf.

Any two of the above.

Flaky fillo dough filled with crushed pistachios, served with ice cream.

Caramelized milk pudding with almond.

Thin fillo, hand rolled with walnuts and pistachios, served with ice cream.

With house-made whipped cream.

Freshly baked shredded dough (kadayif), house-made fromage blanc, grapefruit, pistachios.