Bodrum Mezze & Cocktails

Garlic beef dumplings with garlicky yogurt and paprika-infused burnt butter.

Tender lamb liver, cube shish and butter-poached. Served with white onion and tangy sumac.

Crispy spring rolls, deep-fried and filled with Turkish pastrami, kasseri cheese, parsley, and vibrant red & green peppers.

Grilled Aegean octopus. Served with smooth gambilya bean puree.

Fire-roasted eggplant blended with garlic yogurt, tahini, mayo, and a splash of lemon juice.

Roasted red pepper blended with panco, feta cheese, walnuts, and pomegranate molasses.

Turkish yogurt blended with crisp cucumber, garlic and fresh dill, finished with a drizzle of olive oil.

Creamy yogurt blended with garlic, butter, and sauteed carrots.

Chilled grape leaves stuffed with rice, pine nuts, currants, and fresh herbs.

Ezine and feta cheese spread with walnuts, pistachios, cayenne pepper, and olive oil.

Served with garlicky yogurt and rich tomato sauce.

Gambilya beans with shallots, tomato, fresh dill, and cumin.

House-made strained garlic yogurt topped with dried cayenne pepper and walnuts.

Artichoke hearts, peas, carrots, dill, and extra virgin olive oil.

Seasonal fresh pickles.

Premium Turkish olives with sun-dried tomatoes, drizzled with extra virgin olive oil.

Watermelon with feta cheese.

Thinly sliced sea bass marinated with lemon, dill, red onion, and olive oil.

With paprika and EVOO.

With beef pastrami and burnt butter.

With braised lamb shoulder and spicy harissa.

With mozzarella, red & green bell peppers, tomatoes, and mushrooms.

Za’atar seasoned flatbread with olive oil and sesame seeds.

Crispy flatbread topped with minced lamb, beef, mixed vegetables, fresh herbs, and aromatic spices.

Round flatbread topped with mozzarella, feta cheese, butter, and sunny side up egg.

Traditional Turkish flatbread, freshly baked in house.

Spicy ground beef skewer, charcoal grilled. Served with meyhane rice, charred tomatoes, onion, shishto peppers and lavash bread.

Tender grilled chicken thighs with meyhane rice, charred tomatoes, shishito peppers, and lavash bread.

Oven-roasted meatballs with potato, shishito pepper, and a rich special tomato sauce. Served with meyhane rice.

Layers of eggplant, potato, zucchini, tomato and mushroom, finished with creamy bechamel sauce.

Grilled lamb chops with meyhane rice, charred tomatoes, shishito peppers, and lavash bread.

Marinated petite tenderloin, served over smoked eggplant, garlicky yogurt, and finished with paprika-infused burnt butter.

8 oz sliced prime tenderloin with meyhane rice, charred tomatoes, shishito peppers, and lavash bread.

Slow-cooked tender lamb & beef fillet. Served with meyhane rice, grilled tomatoes, and shishito peppers.

Grilled chicken wings with meyhane rice, grilled tomatoes, shishito peppers, and lavash bread.

Char-grilled salmon fillet. Served with spring mix, lemon, red radish, tomatoes, and Cyprus potatoes.

Linguine pasta with lobster tail, shrimp, heirloom tomatoes, and baby spinach, cooked with a rich lobster bisque sauce.

Grilled whole sea bass. Served with spring mix, lemon, radish, tomatoes, and Cyprus potatoes.

Grilled whole sea bream. Served with spring mix, lemon, radish, tomatoes, and Cyprus potatoes.

Aromatic bulgur pilaf cooked with tomato, fresh mint, and red & green peppers.

Swiss chard lightly sauteed with garlic and olive oil.

Lightly seasoned crispy, golden-thin fries.

Apple-cut potatoes gently fried at low heat until crispy and golden.

A hearty blend of red lentils, onions, and carrots cooked with olive oil & mild spices. Served with a slice of lemon and warm bread.

Vine ripened tomatoes, cucumber, bell peppers, red onion, Kalamata olives, and feta cheese, tossed in a zesty Aegean vinaigrette.

Arugula with red & golden beets, feta cheese, radish, walnuts, honey mustard dressing.

Tomato, onion, green pepper, parsley, cucumber, and crunchy walnuts.