



Plain, basil and grilled pepper hummus with Mediterranean bread
Creamy yogurt, grated cucumber, dill and garlic.
Grilled eggplant, peppers, onion, and tomatoes tossed in olive oil and herbs
Marinated olives, baby mozzarella, parmesan asparagus, sun-dried tomatoes, and artichokes
Thin slices of grilled eggplant filled with walnut, onion, and a savory house sauce
Combination of cold and hot starters, chef’s choice (2-4 person)
Chickpeas, onion, parsley, cilantro, garlic, sesame seed and spices w/tahini sauce
Lightly crisped rings served with lemon and aioli.
2 golden crêpes filled with house-made spiced minced beef w/sour cream.
Crisp Azerbaijani dumplings filled with spiced beef and herbs, served with yogurt dip.
Greek cheese pan fried with walnuts, cherry tomatoes and oregano. Flame table-side with Brandy served with pita bread.
Turkish grape leaves wrapped around seasoned tenderloin ground beef, rice and mint. Served garlic Greek yogurt. (6 pcs) Home-made
Grilled octopus, lemon, oregano, caper, cherry tomatoes, mixed greens, extra virgin olive oil.
Mesquite fire grilled Mesquite fire grilled Filet of Branzino-Mediterranean Sea bass served with buttery mashed potatoes, arugula, confit tomatoes and lemon butter caper sauce.
Grilled eggplant stuffed with caramelized onion, mushroom, red and green bell peppers, brussels sprouts, cauliflower and garlic served with rice.
Tender, slow-braised Australian free-range lamb shank in a velvety red wine sauce, resting on a bed of roasted eggplant purée.
Three free-range Australian lamb chops, flame-grilled and served with caramelized onion, confit tomato, grilled bell pepper, rice, and our signature house sauce.
Marinated beef tenderloin infused with Azerbaijani spices, accompanied by rice, confit tomato, onion, grilled bell pepper, lavash, and our signature sauce.
Flame-grilled hand-minced marinated lamb, served with grilled tomato, bell pepper, red onion, sumac, and parsley.
House-marinated and grilled organic half chicken, served with basmati rice, confit tomatoes, and mixed lettuce.
Inspired by the royal cuisine of the Safavid courts (16th century), where it was served to khans and nobles. Tender beef with saffron rice, Turkish apricot, chestnut, raisin, and caramelized onions, encased in a crisp lavash shell.
Born in the royal kitchens of Istanbul’s Topkapi Palace for Sultan Murad IV (17th century), this dish pairs slow-braised lamb in a delicate marinara with a velvety roasted eggplant–mozzarella purée.
Blend of lentils, onion, carrot, and mint with lemon. Served with croutons.
A traditional Azerbaijani dish of tiny handmade dumplings filled with seasoned beef and herbs, served in a savory beef broth.
Organic tomato, cucumber, Greek feta, kalamata olives, onion and peppers with extra virgin olive oil.
Grilled eggplant with tomato and sesame, topped with smoky sauce.
Organic mixed green blended, walnut halves, cherry tomato, onion, shaved parmesan and homemade lemon vinaigrette.
Crisp phyllo layers with pistachios and honey syrup
Stretchy Turkish ice cream with salep, pistachio.
Pan seared shredded phyllo dough with fresh mozzarella filling.
A centuries-old Baku dessert. Layered pastry with hazelnuts, honey, and saffron syrup.
Slow-cooked white pumpkin slices- served with tahini & walnut.
Tender pumpkin slowly candied in a bright lime syrup-served with tahini walnut.
Green walnuts in aromatic syrup-served with tahini & walnut.
red fruits, damson and cherry
Rich, dark, and bold with plum, cherry, and firm tannins.
Deep red color, firm tannins, dark fruit spice and oak
Cherry and raspberry with gentle vanilla spice
blackberry and plum with cocoa, toasted oak, full-bodied
fresh berries, strawberry and red cherry
ripe cherry, raspberry, and plum
blackberry, plum, and mediterranean herbs with firm tannins
dark berries, cherry, dark leather
Dark cherry, blackberry, cedar, tobacco
Dark fruit, dried fig, warm spice
Dark berry, cardamom, coffee bean and chocolate
Ripe blackberry, cassis, dark cherry, and warm cocoa
citrus, green apple, and white flowers
tropical fruits, citrus and herbaceous
Peach, orange zest, honey, spices and apricot
Apple, apricot, melon, grapefruit, pineapple.
Citrus, peach notes and melon.
Lemon-lime zest, green apple, pear.
Lemon zest, white peach, herbs
Pear, lemon curd, pineapple
Strawberry, barberry, red berries
Strawberry, citrus, melon, peach
Rhône Valley, France
Vodka, Lime Juice, Ginger Beer, Peach.
Gin, Elderflower Mead, Aperol
Lavender Gin, Honey Syrup, Lemon Juice.
Rose Gin, Rose Syrup, Lychee Liqueur, Lillete Rosé, Strawberry Purée.
Tequila, Agave Syrup, Lime Juice, Spiced Hibiscus Syrup
Tequila, Lime Juice, Agave Syrup,Grenadine
(bottle) – Turkey – 5%
(Can) – Portland, Oregon – 7%
(Can) – Oakland, CA – 4.5%
Kakheti, Georgia
Kakheti, Georgia
Vodka, Liqeur 43, Turkish coffee, Coffee Liquor
Mastika Liquor, Lavander bitter, finish with lemon