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I |
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Hors d'oeuvres and salads |
I
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From the sea |
I |
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Meat barbequed over briquettes |
I |
|
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Desserts |
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Artichoke salad,
with extra virgin olive oil dressing |
|
Sauteed octopus,
in a tomato, au gratin |
|
Chicken with
shrimp, prepared with a light cream and cheese sauce |
|
Hünkar Beğendi,
tender lamb chunks bedded in a smoked-flavoured aubergine puree
|
|
Fish braised
with tomatoes, peppers and mushrooms, served au jus |
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