Istanbul Culinary Institute

Appetizers

• Tarhana soup with grissini 10.-
• Vegetable of the day in olive oil 14.-
• Rocket salad, salmon tartare with avocado 18.-
• Green salad, mixed greens, rocket, dill, mint, parsley, balsamic vinaigrette 10.-
• Season salad, greens, carrot, radish, red cabbage, cherry tomatoes, orange – ginger vinaigrette 12.-
• Stuffed aubergine with green olives 15.-
• Zucchini fritters dill / yogurt sauce, mixed greens 12.-

To Share

Main Courses

• Pastry with cheese and mixed herbs, dill / yogurt sauce, mixed greens 14.-
• Chicken schnitzel, potato salad, mixed greens, herb butter 16.-
• Grilled meatballs with traditional pita bread, shoe-lace potatoes 20.-
• Turkey, sweet sour sauce, white rice 20.-
• Pita burger, potato salad, mixed greens 20.-
• Grilled organic chicken, bulghur pilaf, sautéed vegetables, rocket pesto 22.-
• Grilled salmon, asian style cabbage salad, oven baked root vegetables 20.-
• Grilled beef tenderloin, potato purée, demiglace sauce 30.-
• Grilled fillet seabass with lemon sauce and butter, julienne vegetables, plain rice 20.-
• Beef stroganoff, potato pancake, white rice 23.-
• Homemade fettucine, seafood, tomato sauce 18.-
• Braised lamb neck terrine, black-eyed pea salad with pomagranate molasses 28.-
• Grilled lamb intestines, flatbread, red onion marmelade 22.-
• Pilaf with chickpeas 10.-
• Homemade ravioli with duck, tomato sauce 20.-
• Lamb karski, glazed root vegetables, demiglass sauce with morel mushrooms 30.-

Side Dishes

• Mixed green salad  8.-
• White rice  8.-
• Compotes with Saros garden fruits  8.-
• Yogurt in brown casserole dish   8.-
• Cacık with lettuce, yogurt 8.-

Desserts

• Dessert sampler plate 10.-
• Dessert of the day 7.-
• Biscuit cake 7.-
• Chocolate pudding 7.-
• Milk pudding with fresh fruit pureè 7.-
• Sugar dough with syrup  7.-
• Orange gelée pudding 7.-
• Noah’s pudding 7.-
• Homemade ice cream,  plain / tahini / Turkish coffee / rose / mint / walnut 7.-

between 07.30-11.00 am

• Breakfast plate 12.-
  white cheese,Bergama tulum cheese,marinated olives, rosemary potatoes,boiled egg, homamade jam, butter, tomato, cucumber
• Toasted bread Kaşar cheese and bellpepper spread, mix greens 7.-
• Toasted sesame bagel with Bergama tulum cheese, mix greens 8.-
• Scrambled eggs 7.-
• Fried egg on a toasted bread, with cheese, kalamata olives, mix greens 8.-
• Menemen scrambled eggs with white cheese and parsley 8.-
• Plain omelette, potatoes with rosemary 7.-
• Cheese omelette, potatoes with rosemary 8.-
• Egg white omlette, potatoes with tomato sauce  7.-
• Pastry with cheese and mixed herbs dill/yogurt sauce, mixed greens  12.-
• Two fried eggs  6.-
• Sliced tomato and cucumber salad with extra virgin olive oil and fresh thyme 5.-
• Yogurt with fresh fruits and homemade granola  9.-
• White Turkish cheese-2 slices 5.-
• Savoury pastries with mince meat 3.-
• Savory pastries with spinach 2.5-
• Apple and cinnamon rolls 2.-
• Savory morning pastries 1,5.-
• Homemade Jam Trio with toasted bread 5.-
• Healthy Bran Muffin 5.-

STARTERS

• Tarhana soup with grissini 7.-
• Vegetable of the day in olive oil 12.-
• Rocket salad, salmon tartare with avocado 16.-
• Green salad, mixed greens, rocket, dill, mint, parsley, balsamic vinaigrette 8.-
• Season salad, greens, carrot, radish, red cabbage, cherry tomatoes, orange – ginger vinaigrette 10.-
• Stuffed aubergine with green olives 14.-
• Zucchini fritters dill / yogurt sauce, mixed greens 12.-

MAIN COURSES

SIDE DISHES

• Mixed green salad 7.-
• Onion rings 7.-
• French fries 7.-
• White rice 7.-
• Compote with fruits from Saros farm 6.-
• Yogurt in brown casserole dish 6.-
• Cacık with lettuce, yogurt 6.-

DESSERTS

Please see daily menu 7.-

OUR BOOKS

• Flavours of the Street TURKEY (ENG), Hande Bozdoğan 60.-
• Istanbul Cuisine Contemporaine, Hande Bozdoğan, Lale Apa 48.-
• Istanbul Contemporary Cuisine, Hande Bozdoğan, Lale Apa 48.-
• Istanbul Mutfakta, Hande Bozdoğan, Lale Apa 48.-

All meals are prepared by Chefschool students under the supervision of chef instructors.