Taverna Bistro Menu

Kalmata marinated olives in extra virgin olive oil, lemon pickles and thyme.

Our signature flat bread recipe made with locally milled Guisto flour. Slow fermented for two days. Excellent for flat breads and pizzas.

Our black olive paste with zahter and spices.

Our Homemade Seasonal pickles.

Homemade fermented semi dried Turkish Sausage with spices.

Salt cured Angus Strip Loin, dried then covered with spices.

3 weeks salt cured Atlantic Bonito.

Salt Cured Norwegian Mackerel then lightly smoked.

Homemade yogurt made from cultures brought from Antep, Turkey.

Just add our Antep Kebap red meat marinate to choice of your meat.

Sultan's Rolld baklava filled with only oven roasted Antep Pistachios.

(55 pieces)Triangle folded semolina cream and oven roasted Antep Pistachio filled Baklava.

Small production made for Meyhouse in Kalamata. Superior Quality Cold-Pressed Extra Virgin Olive Oil.

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)

Fire roasted eggplant mixed with garlic, lemon juice and olive oil. (Istanbul)

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

Oven Roasted Antep cheese with cherry tomatoes and kalamata olives

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

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

Smoked thinly sliced beef tongue, tomato, onions salad

Salt cured and smoked Mackerel, red onion, dill, extra virgin olive oil

Plain Humus

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.

Famous pide from town of Bafra in Black Sea region, ground beef and onions

Thin crust pide with spinach, onion and cheeses

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

Cheese pide with mozzarella and parmesan

Tomato, peppers, onion with ground beef and cheese closed pide.

Pide with home-made Turkish Sausage & Mozzarella cheese

Mary's Organic Chicken thigh skewer marinated in garlic, tomato, pepper paste and yogurt with a dash of oregano and cumin. (Antakya)

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

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

Grilled knife chopped local grass-fed California lamb spareribs, red pepper and paprika over fire roasted eggplant and labne. (Alinazik Style)

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

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)

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

Gilthead seabream, oven roasted with tomato, pepper, onion, served with Meyhouse Green Salad

Stuffed pasta with beef and onion filling served with a choice of plain or garlic yogurt, butter pepper sauce and mint. (Kayseri)

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

Mild Spicy Whole Grain Pilaf with finely chopped onion, green peppers, tomato paste and cumin.

Madre Mezcal, Pamplemousses, Aperol, Lemon Juice

Four Roses Bourbon, St. George Spiced Pear Liqueur, Sage Tea Syrup, Lemon Juice, Chambord

Bombay Sapphire, Lime juice, Basil, Cucumber, Serrano Pepper

Empress Gin, Fever Indian Tonic, Lemon Juice

o’s, Cointreau, Lemon juice, Chambord, Behlul Turkish Delight

Home-made Turkish Baklava. It is stuffed with pistachio and a cream, which is made from semolina and milk.

One piece of the Padisah Sarma One piece of the Sobiyet

Bold, aromatic IPA from Greek microbrewery Septem. Wild yeast fermentation, unpasteurized.

Refreshing Honey Golden Ale from a Greek microbrewery Septem.

Kalmata marinated olives in extra virgin olive oil, lemon pickles and thyme.

Our signature flat bread recipe made with locally milled Guisto flour. Slow fermented for two days. Excellent for flat breads and pizzas.

Our black olive paste with zahter and spices.

Our Homemade Seasonal pickles.

Homemade fermented semi dried Turkish Sausage with spices.

Salt cured Angus Strip Loin, dried then covered with spices.

3 weeks salt cured Atlantic Bonito.

Salt Cured Norwegian Mackerel then lightly smoked.

Homemade yogurt made from cultures brought from Antep, Turkey.

Just add our Antep Kebap red meat marinate to choice of your meat.

Sultan's Rolld baklava filled with only oven roasted Antep Pistachios.

(55 pieces)Triangle folded semolina cream and oven roasted Antep Pistachio filled Baklava.

Small production made for Meyhouse in Kalamata. Superior Quality Cold-Pressed Extra Virgin Olive Oil.

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)

Fire roasted eggplant mixed with garlic, lemon juice and olive oil. (Istanbul)

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

Oven Roasted Antep cheese with cherry tomatoes and kalamata olives

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

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

Smoked thinly sliced beef tongue, tomato, onions salad

Salt cured and smoked Mackerel, red onion, dill, extra virgin olive oil

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.

Famous pide from town of Bafra in Black Sea region, ground beef and onions

Thin crust pide with spinach, onion and cheeses

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

Cheese pide with mozzarella and parmesan

Tomato, peppers, onion with ground beef and cheese closed pide.

Pide with home-made Turkish Sausage & Mozzarella cheese

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

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

Grilled knife chopped local grass-fed California lamb spareribs, red pepper and paprika over fire roasted eggplant and labne. (Alinazik Style)

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

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)

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

Gilthead seabream, oven roasted with tomato, pepper, onion, served with Meyhouse Green Salad

Stuffed pasta with beef and onion filling served with a choice of plain or garlic yogurt, butter pepper sauce and mint. (Kayseri)

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

Mild Spicy Whole Grain Pilaf with finely chopped onion, green peppers, tomato paste and cumin.

Home-made Turkish Baklava. It is stuffed with pistachio and a cream, which is made from semolina and milk.

One piece of the Padisah Sarma One piece of the Sobiyet

Bold, aromatic IPA from Greek microbrewery Septem. Wild yeast fermentation, unpasteurized.

Refreshing Honey Golden Ale from a Greek microbrewery Septem.