Meyhouse Sunnyvale Menu

Sheeps milk Ezine cheese from western Canakkale (similar to feta) and roasted ground pistachio spread with oregano and olive oil (Istanbul)

Bodrum's yellow split pea spread with scallions, tomato, fresh dill, cumin, paprika (Bodrum)

Fried eggplant and peppers topped with tomato sauce and garlic yogurt

Artichoke hearts braised in olive oil with double peeled fava beans.

Grilled Galician wild octopus over Gambilya Fava (Bodrum's yellow split pea spread) drizzled with paprika-butter

Jumbo shrimp sautéed with garlic, peppers and onions broiled with mozzarella cheese.

Warm humus topped with butter poached pastirma -house-cured spiced beef.

Plain Humus

Smoked thinly sliced beef tongue, tomato, onions salad

Trio phyllo dough roll pastries with three different filling of Zucchini, Cheese, Pastirma

Very spicy ground red peppers, walnuts and spices (gf) (vg)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf, vg)

Lemon cured Branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

4 Large Dumpling Pieces. Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over garlic yogurt. (IMPORTANT NOTE: This is NOT the same Manti, we used to have as a Main Course on our menu. We no longer carry the main course Manti)

Butter poached thinly sliced lamb liver, red onion

Sauteed octopus and shrimp with tomatoes, garlic and spices (df) (gf)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions and mint with lemon-extra virgin olive oil dressing

Beets marinated with lemon, basil, EVOO and pomegranate dressing with feta cheese and pistachios.

Grilled knife chopped local grass-fed California lamb spareribs, red pepper and paprika. (Adana)

Grilled certified angus tenderloin and grilled meatballs served over flatbread with tomato sauce, yogurt with brown butter (Bursa)

Branzini—Mediterranean seabass grilled over mesquite fire with Meyhouse Green salad.

Organic Mary’s Chicken thigh marinated with yogurt-fenugreek, over toasted orzo

Turkish style grass-fed ground beef patties served with rice and tomato onion salad, grilled pepper (df)

Charcoal grilled marinated, line cut wild Pink Grouper skewer, served Meyhouse Greens (gf)

Oven roasted with fig-ginger “Byzantian Murri Glaze”, over sauteed Aegean greens, lemon mash potato

Oven Roasted eggplant stuffed with green lentils, topped with tomato sauce and butter.

Marinated mix vegetable skewer over smoked eggplant-labne.

Sauteed mix Aegean greens, garlic, scallion, lemon, olive oil (gf) (vg)

Mashed potato, olive oil, garlic-lemon and herbs (vg),

Steamed Dill-potato wedges (gf) (vg)

Pan fried shredded wheat with fresh mozzarella filling (Antakya) Please allow 15 minutes for this dessert. NOTE: Kunefe might lose its crispiness during transportation.

Milk and rice pudding with caramalized top. NOTE: We have remove Sutlac from its cup into a togo container.

Puff pastry filled with custard, drizzled with melted Belgian Dark Chocolate sauce.

Sheeps milk Ezine cheese from western Canakkale (similar to feta) and roasted ground pistachio spread with oregano and olive oil (Istanbul)

Bodrum's yellow split pea spread with scallions, tomato, fresh dill, cumin, paprika (Bodrum)

Fried eggplant and peppers topped with tomato sauce and garlic yogurt

Artichoke hearts braised in olive oil with double peeled fava beans.

Trio phyllo dough roll pastries with three different filling of Zucchini, Cheese, Pastirma

Very spicy ground red peppers, walnuts and spices (gf) (vg)

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette (gf) (v)

4 Large Dumpling Pieces. Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over garlic yogurt. (IMPORTANT NOTE: This is NOT the same Manti, we used to have as a Main Course on our menu. We no longer carry the main course Manti)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions and mint with lemon-extra virgin olive oil dressing

Similar to Greek salad, Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Spicy mix of spinach, Aleppo pepper, cumin, zahter and cheeses in thin crust

Minced Tenderloin, red bell peppers, green peppers, paprika

Oven Roasted eggplant stuffed with green lentils, topped with tomato sauce and butter.

Mix vegetable skewer with Antep marination over smoked eggplant-labne.

Mary's Organic Chicken thigh marinated in garlic, tomato, pepper paste and yogurt with a dash of oregano and cumin over fire roasted eggplant and labne (Alinazik Style)

Grilled certified angus tenderloin served over fire-roasted eggplant-labne, tomato and peppers. (Antep)

Pan fried shredded wheat with fresh mozzarella filling (Antakya) Please allow 15 minutes for this dessert. NOTE: Kunefe might lose its crispiness during transportation.

Milk and rice pudding with caramalized top. NOTE: We have remove Sutlac from its cup into a togo container.