Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

THE CAPPADOCIA

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

poblano pepper stuffed between flour tortillas with grilled cheese and enchilada sauce, onion and peppers, served with seasoned hash browns and fried eggs*

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, then sauté until softened, about 5 minutes. Stir in the shredded cheddar cheese until melted. Remove from heat and set aside.

Prepare the Stuffing

Preheat the oven to 400°F (200°C). Cut the tops off the poblano peppers and remove the seeds. Stuff each pepper with the cheese mixture.

Prepare the Poblano Peppers

Place the stuffed poblano peppers on a baking sheet and drizzle with enchilada sauce. Bake in the preheated oven for 20 minutes, or until the peppers are tender.

Bake the Peppers

While the peppers are baking, cook the frozen hash browns according to package instructions until golden and crispy. Season with salt and pepper.

Cook the Hash Browns

In a non-stick skillet, fry the eggs to your preference (sunny side up or over easy). Season with salt and pepper.

Fry the Eggs

To serve, place a stuffed poblano pepper on a plate, top with additional enchilada sauce if desired, serve with hash browns on the side, and top with a fried egg.

Assemble the Dish

Poblano peppers

Flour tortillas

Cheddar cheese, shredded

Enchilada sauce

Onion, diced

Bell pepper, diced

Olive oil

Hash browns, frozen

Eggs

Salt

Pepper

Stuffed Poblano | V

bone-in fried chicken, buttermilk waffle, topped with sausage mushroom gravy and glazed with jalapeño maple syrup

Southern Fried Chicken & Waffles

spicy tofu or fried egg*, carrots, quinoa, kale, edamame, potatoes, spring greens, pickled red cabbage and fried avocado

Vegan or Egg Farm Grazer | V DF S GFP

hot honey glazed giant chicken tenders on a flaky biscuit with pimento cheese, housemade pickled veggies and hashbrowns

Chicken Biscuit

fried corn tortilla stack topped with red ranchero sauce, black beans, bell peppers, red onion, cheddar cheese, avocado, sour cream, and a fried egg*

Breakfast Tostada | V DFP

deviled egg salad on toast with pickled veggies and tomato served with seasoned hash browns

Deviled Egg Sandwich | V DF S

fresh buttermilk pancakes served with warm maple syrup

Buttermilk Pancakes | V

Make Stuffed Poblano | V Recipe in just 50m. poblano pepper stuffed between flour tortillas with grilled cheese and enchilada sauce, onion and peppers, served with seasoned hash browns and fried eggs*

Stuffed Poblano | V Recipe

Ingredients

Stuffed Poblano Ingredients

Method

Preparation Directions