House Filet
     pistachio-encrusted filet mignon topped with seared foie gras and wild truffle sauce,
      served with feta-whipped potatoes and balsamic glazed carrots

Turkish Beef Kebab
     beef tenderloin tips marinated with kirmizi biber (Anatolian red pepper), cuminseed and thyme
     fire-grilled and served with basmati rice, roasted vegetables and garlic yogurt

Lamb Souvlaki
     lamb top round marinated with garlic, oregano and white wine, fire-grilled and served with
     mashed white sweet potatoes, wilted greens and tzatziki sauce

Lemon Chicken Tagine
     organic, free-range chicken baked and served in a traditional clay pot with pitted kalamata
     olives and a sauce made with Moroccan spices, preserved lemon and fresh herbs
     served with almond couscous and roasted vegetables

Armenian Beef Curry
    beef tenderloin tips slow-braised with sweet and hot Armenian spices, vegetables
     and herbs, served over basmati rice with garlic yogurt

Istanbul Pasta
     a favorite of the cooks in the Sultanhamet! classic bolognese sauce made with lamb, slow-braised in
     Turkish red wine, served over farfalle pasta and garlic yogurt

Algerian Chicken
      organic, free-range chicken marinated with saffron, yogurt, cilantro and toasted aniseed,
      fire-grilled and served with almond couscous, grilled asparagus and harissa tomato chutney

Imam Bayildi
     slow-roasted eggplant stuffed with caramelized onions, tomatoes, fresh herbs and Arabian spices
     served with basmati rice, wilted greens and garlic yogurt

Spinach, Mushroom and Leek Lasagne
     traditional lasagne al forno, with layers of spinach walnut pesto, rich tomato sauce with cremini
     mushrooms and ricotta bechamel with braised leeks

Moroccan Vegetable Tagine
     white sweet potatoes, carrots, zucchini, squash, mushrooms, chickpeas and golden raisins baked
     and served in a traditional clay pot with a fresh herb sauce made with Ras el Hanout, served with
     almond couscous and harissa yogurt

Sweet Potato B'Stilla
     a sweet and savory North African pie layered with sweet potatoes, herb and saffron-infused eggs,
      hand-rolled yufka dough, cinnamon and almonds, served with grilled tomatoes and spinach chermoula

Tuna Kebab
     fresh, local tuna marinated with lemon, coriander and mint, fire-grilled and served with
     basmati rice, roasted vegetables and romesco sauce

Grilled Halibut
     fresh halibut, fire-grilled and topped with braised fennel and orange saffron butter
     served with basmati rice and roasted vegetables

Lobster and Artichoke Croquettes
      fresh, local lobster fried in an artichoke and herb batter, served with lentil and apricot tava,
      grilled asparagus and lemon yogurt aioli

Shrimp Athena
     gulf shrimp sauteed with garlic, tomato, kalamata olives, spinach, white wine and fresh oregano
     served over pappardelle pasta and topped with barrel-aged feta cheese