Russian Hill, San Francisco
Medium (10-15 Guests)
greek, balkan, middle eastern
The legacy of Istanbul, once Constantinople, the capital of four empires, is greater than meets the eye. It's the Bosphorus, Black Sea, the Aegean, and the Mediterranean; Mesopotamia, Balkans, Anatolia, Caucasus, North Africa, and Persia. It's the palace and the countryside, the business capital and the cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. It's Istanbul Modern. We tell the story. This is a sample menu and the contents are dynamic.
California babka with olives and sun dried tomatoes
We break bread with our savory babka rolled with olives and tomatoes. We serve this warm bread with olive oil we produce in conjunction with Skipstone Vineyards in Alexander Valley.
Baby octopus with Greek skordalia
Skordalia is a Greek nut and bread sauce that is often spiked with garlic. Ours is very bright with garlic and lemon juice flavors. We add a layer of spicy candied sesame seeds to the abundance of flavors.
Roasted sunchokes with plums and persimmons
Sunchokes are the most underrated winter vegetable. It's partially because farming them is not very easy. We love their nutty, sunflower-y flavor and we serve them with sweet and sour plum sauce.
Delicata squash with harissa
Candied pumpkin seeds, zahter spices, delicata squash come together to make a savory winter salad.
Eggplant 'Sultan's Delight'
The palace of the Ottoman Empire was very much francophile. They invested heavily in French culture ambassadors. A dish that emerges from this exchange is this bechamel cooked eggplant gratin we call Sultan's Delight.
72 hour short ribs with mushroom jus
This is our signature beef entree. We serve it with a fluffy and fragrant bejeweled Persian pilaf.
Antep Pistachio tart with milk ice cream
Antep is a Mesopotamian city, whose name is synonymous with pistachios. We get the best pistachios shipped to us to build these flavors for this elegant and luxurious dessert.
Sour cherry and mahlab liqueur
Mahlab is the seed of a special cherry from the Middle East. It's a unique ingredients with bitter almond and cherry flavors. It's mostly used in baked goods but we use mahlab for our liqueur. Sour cherry provides the front and mahlab gives depth.
Russian Hill, San Francisco(Exact Address will be shared upon purchase.)