Aspendos Mediterranean Cuisine

Homemade pancake stacks with seasonal fruits, whipped cream, maple syrup, and butter

Poached eggs with velvety yogurt, smoked paprika, walnuts, fresh herbs, and simit — a Turkish sesame-crusted bread

Omelet with braised short ribs, served with fried mashed potatoes and pancakes

Omelet with spinach and mushrooms, served with fried mashed potatoes and pancakes

Omelet with American cheese, served with mashed potatoes and pancakes

Omelet with tomatoes and peppers, topped with cheddar sauce, served with mashed potatoes and pancakes

Omelet with jalapeños, served with mashed potatoes, pancakes, and fresh chives

Eggs in tomato-vegetable sauce, served with za’atar flatbread

Traditional spread of cheeses, olives, eggs, fried dough, simit, jams, honey, tahini, pastries, fresh vegetables, pancakes, and more. Includes unlimited Turkish tea, coffee, and fresh orange juice (4 people)

Crispy chicken tenders with wa e, mashed potatoes, and chipotle sauce

Sunny-side-up eggs with 5 oz veal tenderloin and fried mashed potatoes

French toast with lemon curd and seasonal fruits

Traditional lamb soup with shredded lamb, rice, and chefs spices

Shredded chicken, yogurt and egg-based soup with seasoning mixture

Anatolia style hummus served with spicy dry aged beef

Four traditional type of cheese, pistachio, basil and fresh mint served with potato crisps

Smoked yogurt with cucumber and fresh mint

Roasted eggplant with crispy garlic and pistachio

Pumpkin, yogurt, bitter oil, with pumpkin seeds on top (chef special)

Baby zucchini flavored with sour green sauce served with orange zest and almonds on top (chef's specials)

With fried vegetables, tomato sauce, parsley, and garlic yogurt

Rosted red bell pepper, garlic, tomato and pepper paste, walnut and pomegranate molasses.

Tuna Fish (marinated in citrus lemon-lime Juices) black and red caviar, radish, green apple, red onion and olive oil.

Combination of Muhammara, Pumpkin Sinkonta, Dry Smoked Tzatziki, Hummus and Cretan dip

Tomato, cucumber, baby red onion, olive, ezine cheese with tomato vinaigrette.

Seasonal greens, figs, burrata, and almond on top with goat cheese and vinaigrette dressing

Pumpkin, kale, and sunflower seeds with pomegranate

Seasonal greens with avocado, red cabbage, and tomatoes (cherries). Add protein (served with oven-baked sour garlic sauce)

Pan-fried potatoes with caramelized onions, thyme, chili pepper, yogurt, and chili oil

Crispy ravioli served with sumac and chili oil

Zucchini pancake with smoked yogurt and molasses sauce

Crispy octopus with arugula pesto, lemon, and bean puree

Combine shrimp, mushrooms, tomatoes, onions, and thyme in a rich brown butter sauce

Traditional troya liver with crispy bagel

12 hours cured and 6 hours cooked smoked ribs with mashed potatoes and peanut powder jus sauce

Sherried ribs with crispy bread, bone broth, garlic crunchy, and traditional sour cream

With barley vermicelli, cream, thyme, and jus sauce

Baked mushrooms, mashed potato and crunchy leek on top with glazed truffle dressing

Poached octopus sleeve, sweet potato, and capia puree with crunchy leek

Lamb chops, couscous with sour cherry, smoked asparagus, potato crips.

Chicken shish, lamp shish, shrimp shish with barley noodle rice, cream, thyme and pickles

Flat meatball, bread pieces, yogurt, tomato sauce and brown butter.

Mediterranean sea bass served with mushrooms, baby spinach, and almond cream

12 hours cured with lemon cream, mint, and salt served with roosted leek

Velouté Sauce with gum mastic, octopus pieces, calamari, shrimp and fish pieces served with chives, jalapeño and lemon zest

Smoked eggplant, minced meat, garlic yogurt, tomato sauce, and parsley

Veal tenderloin with sour cherry couscous served with jus sauce and chives.

Fresh pappardelle pasta, San Marzano tomato sauce, shredded meat, pecorino, chives and green oil.

Agnolotti stuffed with crab meat, scallops and salted caramel.

Asparagus and seasonal root vegetables served with orange glaze.

Fresh pappardelle pasta, pesto sauce, asparagus, potato crips, chives, green oil and pecorino.

Chef mix mushroom, tofu zest, truffle glaze, mint, horseradish and pomegranate pieces on top

Signature tomato sauce and buffalo burrata serving fresh basil and organic olive oil

12 hours cured and 6 hours cooked smoked ribs with mashed potatoes, and peanut powder jus sauce

Served traditional koloti cheese, ground beef and dry egg yolk zest on top

12 hours cold fermented dough, thyme oil

Traditional cheese, garlic chicken pieces, zaatar and fresh seasonal greens with pesto sauce.

Flat meatball pieces, tomato sauce and melted cheese.

Lamb pieces, onion, garlic, mushroom, thyme, brown butter, served as covered with flat bread.

Milk jam and Turkish coffee sauce with hazelnut sugar

Crispy phyllo pastry with pistachio cream served with ice cream and milk crunch

Served with mastic pudding, cotton candy, ground pistachios and baklava crisps.

Served with cherry sauce, vanilla ice cream and almond.

Coconut covered carrot balls, coconut sauce and mint cream.

Cherry Pieces, broth, parmesan Chesee

Papper Paste, traditional veggie sauté

Four different wild Mushrooms and organic spinach