Cafe Istanbul

Heirloom tomatoes, creamy burrata, basil oil, sourdough.

Hummus, baba ghanoush, smoked olives, warm pita.

Pan-seared, lemon-thyme butter, charred fennel, caper salsa.

Hand-cut pasta, black truffle, parmesan, brown butter.

Aged cheddar, caramelized onion, brioche, hand-cut fries.

Layers of buttery filo, organic pistachio, rose-water syrup.

Caramelized top, silky inside, sea-salt finish.

Ethiopia Yirgacheffe — bright, floral, citrus.

Espresso, milk of choice, house pistachio syrup.

Cold-pressed lemon, sparkling water, mint.