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

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

pound of breaded gizzards with a side of pickles

Clean the chicken gizzards under cold water, removing any fat or membranes. Pat them dry with paper towels.

Prepare the Gizzards

In a bowl, combine the all-purpose flour, cornmeal, salt, black pepper, and garlic powder. Mix well.

Prepare the Breading

In a separate bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Wash

Dip each gizzard first into the egg wash, allowing excess to drip off, then coat it in the flour mixture, pressing lightly to adhere.

Bread the Gizzards

In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the breaded gizzards to the hot oil in batches, frying for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Gizzards

Serve the fried chicken gizzards hot with a side of pickles.

Serve