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Hors d'oeuvres and salads |
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From the sea |
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Meat barbequed over briquettes |
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Desserts |
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Artichoke salad,
with extra virgin olive oil dressing |
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Sauteed octopus,
in a tomato, au gratin |
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Chicken with
shrimp, prepared with a light cream and cheese sauce |
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Hünkar Beğendi,
tender lamb chunks bedded in a smoked-flavoured aubergine puree
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Fish braised
with tomatoes, peppers and mushrooms, served au jus |
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