10 November 2023, Friday
LUNCH MENU
COLD APPETIZER
Salad Bar
PARSLEY
DILL
SEASON SALAD
GRATED CARROT
CUCUMBER
CHERY TOMATOES
LEMON
PICKLED BEETS
MIXED PICKLE
RUCOLA
CORN
SHEPHERD SALAD
Olive Oil Dish & Appetizer
HUMUS
TURKISH BULGUR WEAT SALAD
ARTICHOKES IN OIL
STUFFED GREEN PAPER
AUBERGINE WITH YOGHURT SALAD
BULGUR WEAT SALAD
TSATSIKI
CRETAN PASTE
OLIVE OIL LEEKS
CHICKEN WITH WALNUTS
THICK YOGHURT WITH
GARLIC AND DILL
MASHED BROAD BEANS
LENTIL BALLS
AUBERGINE SALAD
BROCCOLI WITH OLIVE OIL
GRILLED PEPPER SALAD
CRETAN SALAD
BEETROOT SALAD
CARROT AND GARLIC YOGHURT DIP
HOT
Soup
EZOGELIN SOUP
Main Course
WOODCUTTER KEBAB
TURKISH SOUR MEATBALL
GRILLED CHICKEN
VERMICELI PILAF
MASHED POTATOES
SAUTEED VEGETABLES
PATISSERIE
SHREDDED WHEAT IN SYRUP WITH WALNUT
WINTER SQUASH DESSERT
GULAP JAMUN
CRUMPETS IN THICK SYRUP WITH CHERRY
DRY TURKISH SWITHEET WITH NUTS
DRY STUFFED FIG RECIPES
TRES LECHES WITH CARAMEL AND RASPBERRY
SHREDDED WHEAT WITH WARM MILK
SWEET SEMOLINE PASTRY
BASBOUSA
PROFİTEROLE
BAKED MILK PUDDING
RICE PUDDING
ALMOND-MILK PUDDING
SEMOLINE PUDDING
FRENCH OPERA CAKE
RED VELVET CAKE WITH RASPBERRY
TEGRAL SATIN CREAM GREEN VELVET
WHITE CHOCOLATE MOUSSE
MASCARPONE CHEESE ITALIAN TIRAMISU
PANNA COTTA WITH FOREST FRUITS
FRUITS OF THE SEASON