|
|
|
I |
|

|
Hors d'oeuvres and salads |
I
|
|

|
From the sea |
I |
|

|
Meat barbequed over briquettes |
I |
|

|
Desserts |
|
 |
Artichoke salad,
with extra virgin olive oil dressing |
 |
Sauteed octopus,
in a tomato, au gratin |
 |
Chicken with
shrimp, prepared with a light cream and cheese sauce |
 |
Hünkar Beğendi,
tender lamb chunks bedded in a smoked-flavoured aubergine puree
|
 |
Fish braised
with tomatoes, peppers and mushrooms, served au jus |
|
|
|
|