Mediterranean fusion, Turkish
From the website:
Guests can enjoy items from the Meat and Poultry section of the menu such as Yaprak Dolma: beef stuffed grape leaves on top of a lamb chop; Manti: Turkish mini beef stuffed ravioli with garlic yogurt, and red pepper sauce, or Bonfile Sarma: filet mignon with Kasar cheese, sour cherry sauce and glazed shallots. Furthermore, twenty percent of the dishes come from the Aegean Sea as five different varieties of fish will be flown to the restaurant weekly.
Peroni, Bitburger Pils, Leffe Blonde, Goose Island Matilda & Sofie, Speakeasy Big Daddy IPA, Paulaner Hefeweizen
Allagash Curiex, North Coast Le Merle, Malheur 10 Tripel, Kelie Seaweed Ale, Goose Island Pere Jacques, New Belgium Tripel, Marathon Lager, Duchese De Bourgogne Flanders Red Ale, Efes Pilsen, Flying Dog Raging Bitch IPA, Foret Saison, Hitachino Nest White Ale, Keo Lager, Kona Fire Rock Pale Ale, Xingu, Lakefront New Grist, Mythos Hellenic, Ommegang Hennepin, Schneider Aventinus Weizenbock, Sierra Nevada Porter, St. Bernardus Dubbel