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

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

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

with balsamic dressing, candied texas pecans and feta

In a skillet over medium heat, combine the chopped Texas pecans, honey, and a pinch of salt. Cook for about 5-7 minutes, stirring frequently, until the pecans are toasted and caramelized. Remove from heat and let cool.

Prepare the Candied Pecans

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Make the Balsamic Dressing

In a large salad bowl, add the mixed leafy greens. Drizzle with the balsamic dressing and toss gently to coat the greens evenly.

Assemble the Salad

Sprinkle the crumbled feta cheese and the candied pecans over the top of the salad.

Add Toppings

Serve immediately as a refreshing side dish or a light main course.

Serve

Mixed leafy greens (e.g., spinach, arugula, romaine)

Feta cheese, crumbled

Texas pecans, chopped

Olive oil

Balsamic vinegar

Honey

Salt

Black pepper