Starters
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Soup of the Day seasonal and local |
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Garden Salad with daily greens from our garden and village market, roasted |
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Rocket and Sorrel Salad Museum Hotel founder Ömer Tosun’s own special recipe. with rocket, spinach dock (sorrel), tomato, capia pepper, cucumber, garlic, and homemade pomegranate molasses |
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Selection of Mezzes for Sharing – for 2 people mashed fava beans with caramelized onions and capers, beet mutabbal, hot spicy mashed tomato with onion and zahter (a type of thyme), orange celery, cacik, and garlic marinated eggplant on a bed of thick yogurt |
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Cappadocia Potatoes Casserole from our garden, with fresh herbs |
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Hummus with Pastrami with local Kayseri pastrami, blueberries, pine nuts and pistachios |
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Local Shrimps in Butter and Garlic served with bisque sauce flavored with bourbon |
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Stuffed Onions from the Van region; with basil and sumac extract sauce |
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Cappadocian style stuffed Vine-Leaves traditionally from tandoor, with tender vine leaves from our narince vineyards in the Love Valley, with tomato paste sauce and garlic yoghurt sauce |
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Vegetable Skillet selected vegetables sautéed in stone-mill olive oil with fresh thyme and local Topaç garlic |
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Anatolian Gourmet Cheeses canrüba, tarzı siyah, Konya blue cheese, smoked, Circassian smoked cheese, kargı (crumbly) tulum cheese |
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Homemade Charcuterie Plate sirloin with peppers, smoked calf’s tongue, smoked duck, entrecôte pastrami, fig mustard, bitter honey, capers, and melon pickle |
Main
Courses
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From the Stone Oven and Tandoori |
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Tandoor Ribs The perfect harmony of keşkek (wheat stew) and ribs cooked slowly on a wood fire for eight hours |
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Veal Cheek smoked with Vine Leaves beef cheek cooked slowly in a red wine sauce, with portobello mushrooms couscous, roasted shallots, and powdered pastrami |
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Tava very traditional: lamb chops and tenderloin, cooked in a traditional casserole with butter, pepper and garlic |
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Palace Stew as conveyed by Cappadocian chefs who worked in the kitchen of Topkapi Palace; lamb’s shank with local apricots (bitirgen), prunes, shallots, and garlic |
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Duck roasted in honey and lavender with cherry sauce and creamed beetroot |
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Güveç One of the most traditional Cappadocia flavors; lamb sirloin, tender eggplant, garlic, pepper and tomatoes cooked in traditional Avanos casserole (güveç) in a stone oven for six hours, with smoked village yogurt and traditional firik rice |
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Roast Chicken breast of poussin (young) chicken cooked on the bone, served with root vegetables and pickled mustard seeds |
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Wood Fire Grill |
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Beef Tenderloin with sautéed vegetables with pineapple, and black garlic |
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Sea Bass with cauliflower cream, spring onions, and apple salad with sesame seeds |
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Rack of Lamb served with roasted Cappadocia Potatoes flavored with village butter, çömlek (potted) cheese and powdered pastrami |
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Traditional Pastries |
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Homemade Village Noodles (Erişte) with butter, hemp, pumpkin seeds and local çömlek (potted) tulum cheese |
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Mantı Cappadocian style traditional dumplings, with garlic village yogurt, minced-meat and tomato sauce, chickpea stew and sumac extract, mint, Turkish chili and pepper oils |
Desserts
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Chocolate fig, almond, and dark-chocolate soufflé in a pot, with vanilla ice cream and creamed vanilla sauce |
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Pistachio Baklava Chef’s homemade baklava (filo pastry) with pistachio, served with kaymak (clotted cream) and traditional dry cream |
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Crème Brûlée with Traditional Mesir Paste with almond ice cream and homemade grape molasses |
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Baked Pear Dessert on Pişmaniye with cream and caramel sauce |
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Stuffed Kanafeh Chef's special touch to traditional kanafeh (künefe), oven shredded pastry with soft cheese and pistachio filling in thick syrup, with vanilla ice cream |
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Stewed Fruits traditionally prepared: stuffed apricots, plums, figs, and dates cooked in village molasses on a slow fire and served with kaymak (clotted cream) |
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Yağlama Traditionally from the stone oven; pistachios, walnuts, honey, banana puree and spices on lavash, with slice of Maraş ice cream |
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White Chocolate Soufflé with Chestnuts with cherry sorbet |
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Ice Cream Trio flavored with walnuts, almonds and sour cherries |
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Fruits with Varied Textures seasonal Cappadocian and Anatolian fruits |
Turkish-Style Snacks
(between 12:00am – 06.00pm)
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Homemade Burger beet-flavored special burger bread, double beef burger with caramelized onions, double cheddar cheese, pastrami, and barbecue sauce, served with Cappadocian potato chips |
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Chicken Wrap fried chicken breast and coleslaw, served with Cappadocian potato chips |
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Lavashes |
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Braised Beef and Turkish Sausage with braised beef from Kayseri and chef’s special homemade sujuk (Turkish spicy sausage)
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Lamb Neck and Aged Yellow Cheese |
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Four Anatolian Cheeses with Konya blue cheese, tarzı siyah, aged yellow cheese and string cheese
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Homemade Snack Plate – 2 people - everything homemade: burghul balls (filled with burghul wheat and minced meat), börek (fried pastry rolls) with pastrami filling, falafel, cheddar patties, onion rings, with Cappadocian potatoes
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Cappadocian Breakfast Spread Anatolian cheese selection (Ezine, old kashar, çeçil, blended, tulum), |
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Hot Dishes - Please choose five - Village eggs (boiled, fried, omelette, scrambled or menemen <Turkish Style scrambled egg with chopped onions, tomatoes and sliced green peppers>) |