Nine courses of Plants by Istanbul Modern
In-PersonMission, San Francisco
$48.00
Restaurant
Available for purchase,BYOW
Banquet (20+ Guests)
greek, balkan, middle eastern
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.
Menu detail
Seasonal soup with feta bread
Small Plate
The combination of feta, a creamy sunchoke soup, dill and fresh warm bread is one of the most memorable family meals we have ever had. Family meal is what we call the time between preparations and service in restaurants. It's a heart warming soup with earthy and nutty yet delicate flavors.
Meze, Dalida's Dolmas
Small Plate
Dolmas are an ancient tradition. This is one of the few things that we've kept true to the original family recipe. Dalida is Sayat's mother.
Meze, Asparagus with tahini green goddess
Small Plate
We love the combination of tarragon, buttermilk and tahini. This is a very seasonal meze with hazelnuts, good tahini and fresh herb flavors.
Meze, Latkes with pickled mushrooms and labne
Small Plate
We love this combination of brown butter and yogurt. For this meal, we're serving it with latkes and mushrooms!
Meze, Bouregs with goat cheese, spinach and preserved lemons
Small Plate
This is pure indulgence. One of our favorite snacks from Istanbul. Little finger sized bouregs filled with lots of flavor.
Meze, zeytinyagli vegetables
Small Plate
This is a dish that represents Mediterranean cooking at its purest. Every family with some coastal influence from the Mediterranean will cook vegetables in a broth flavored mainly with olive oil. We cooked celeriac the way Sayat's mother cooks artichokes.
Karniyarik of eggplant with pilaf
Entree
Karniyarik translates to 'cut open belly' referring to the eggplant. This is a stuffed eggplant braised in a sumac, pomegranate and tomato broth that we serve with a light pilaf to carry all the flavors.
Seasonal fruit Hosaf
Dessert
Hosaf is the Turkish word for compote. This has become a favorite of our Feasters. It's a suprising, delicate and refreshing dessert.
Jasmin and cardamom tea; seasonal fruit; smoked yogurt; Urfa date jam; almonds
Petit fours and home made liqueur
Dessert
We love our liqueurs, we try to serve them with every meal. And there is always a surprise that goes along with our final 'thank you' course.
Add-ons
Metaxa ouzo, single
$6.00
Tekirdag Young Grape Raki
$7.00
Kourtaki Retsina, ancient Greek white wine
$9.00
Dr. Frank Rkatsitelli,Georgian grape, Finger Lake
$12.00
Nine courses of Plants by Istanbul Modern
In-PersonMission, San Francisco