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Istanbul Modern SF, New Years Eve Dinner!

Russian Hill, San Francisco

SOLD OUT

$90.00

Pop-up space
Available for purchase
Banquet (20+ Guests)
mediterranean, middle eastern, turkish
Gluten Free, Local, Organic, Vegetarian
In-Person
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.

Menu detail

Simit and Yogurt Butter
Small Plate
We start our meals with a whipped yogurt butter, which we serve with simit. Simit is the most common street food in Istanbul, it's between a pretzel and a sesame bagel. But consumed in Istanbul more per capita than doughnuts, pretzels and bagels combined in the United States.
Meze, Balkan Cabbage Rolls
Small Plate
We use brine pickled cabbage and pork to make this unctuous and comforting dolma that we serve our signature tomato sauce that has pomegranate molasses as well as aged Urfa pepper paste.
Meze, Foie Grass Mousse with Sour Cherry Jam
Small Plate
A decadent bite combining the savory and rich flavors of the Foie Grass with the sweet and sour from the cherry jam. We serve it with thinly toasted lavash.
Black Hummus with Roasted Mushrooms
Small Plate
This is a dish with incredibly deep flavors. We make our own black garlic, black tahini and black lime to give the deep umami that characterizes this dish. We top it with fenugreek, paprika and garlic seasoned short ribs that are cooked in brown butter as hummus is served warm with pastirma cooked in this way in Turkey.
Meze, the Wild Card
Small Plate
We keep one Meze open for our creative process, a product that inspires us at the farmers market, or something that one of our other Middle Eastern specialty purveyors are excited about.
Meze, the Wild Card
Small Plate
We keep one Meze open for our creative process, a product that inspires us at the farmers market, or something that one of our other Middle Eastern specialty purveyors are excited about.
Mid Course, Lamb belly
Small Plate
This is a decadent celebration of the holiday season. Potato foam, a sous vide egg yolk and rich and crispy lamb belly come together to make a memorable experience.
Entree, Roasted branzino in Grape Leaves
Entree
We dress and wrap Turkish branzino in grape leaves and serve them with a muhammara that is seasoned with pomegranate molasses from Hatay and grape leaves from Alexander Valley. This is a shared entree.
Dessert, Antep pistachio pie with milk ice cream and ‘bird shit’ pistachios
Dessert
We have traveled long and far but have not seen pistachios as beautiful and delicious as those in Antep. We wanted to share this uniquely intense pistachio flavor with you.
'Liqueur', the Finale
Beverage
We made it a custom to start our meals with simit and finish them with a home made liqueur. We've served cherry/mahlab, mastica, bergamot and Turkish coffee liqueurs before. We'll have to see which one of our infusions have matured at the time of the event.
Beverage pairing, only available as an add on
Beverage
- Your first drink will be a seasonal cocktail. Currently we're serving what we're calling 'Turkish spiced rum', a rum cocktail that's seasoned with Turkish tea kambocha, rose and mint, or other seasonal spices. - Green grape raki is served with mezes (single) - A glass of wine paired with mid course - A glass of wine paired with entree - And we will finish the meal either with sahlep (an orchid root drink) or melengic (a wild pistachio drink)

Add-ons

Beverage pairing, see details in menu
$35.00

Istanbul Modern SF, New Years Eve Dinner!

San Francisco, California

(Exact Address will be shared upon purchase.)