The menu is organized into cold and hot appetizers, soups and salads, pastries and pides (or Turkish flatbreads), seafood, specialties, entrees, and desserts.
Meals often begin with made-to-order lavas bread served warm and paired with spreads like hummus, babaganoush, fresh feta, and muhammara, which is a blend of roasted red peppers, walnuts, olive oil, and pomegranate molasses.
Entrees generally range from the low $20s to high $30s and feature a variety of proteins including chargrilled beef, braised lamb shank, grilled sea bass, sautéed shrimp, chicken skewers, and grilled lamb on a vertical rotisserie known as döner kebab.
Most entrees are served with rice pilaf and a fresh vegetable medley of pickled red cabbage, beets, carrots, and red onions topped with a Turkish vinaigrette.