Meyhouse Palo Alto

Homemade strained yogurt with spicy pepper and pepper oil

Sheep's milk "Ezine cheese" from Dardanelle with roasted ground pistachios, oregano and olive oil

Oven roasted eggplant and peppers with tomato sauce in the bed of garlic yogurt

Bodrum gambilya spread, scallions, dill, sprinkled cumin, and lemon juice

Slow roasted beets with Turkish white cheese, fresh dill, crumbled roasted pistachio, garlic-lemon vinaigrette (gf) (vg)

Slow roasted beets with Turkish white cheese, fresh dill, crumbles roasted pistachios, garlic-lemon vinaigrette (gf) (vg)

Steamed Sea Asparagus, a green vegetable that grows on salt marsh, tomatoes, tossed with lemon-garlic olive oil (gf) (vg)

3 weeks salt cured fish, red onion, extra virgin olive oil, fresh dill (gf) (vg)

Salt cured and smoked mackerel dill-shallot mignonette

Thin sliced smoked beef tongue

Artichoke bottoms braised in olive oil, shrimp, and fresh herb dressing

Artichoke bottoms braised in olive oil with double peeled fava beans (gf) (vg)

Lemon cured branzino, red onion, tomato, radish and red peppercorn with olive oil (gf)

Turkish beef dumplings, yogurt, and paprika mint butter sauce

Steamed Turkmen dumplings, vegetarian, over garlic yogurt

Steamed Turkmen beef & vegetarian dumplings, over garlic yogurt

Rolled and fried phyllo dough with three different fillings: Zucchini-Leeks (vegetarian), Pastirma (cured beef), Cheese (Feta & Ricotta)

Mesquite fire grilled Galician octopus over gambilya fava and paprika-butter

Warm humus topped with butter poached house cured spiced beef pastirma

Warm humus with brown butter and pine nut (v) (gf)

Butter poached thinly sliced lamb liver and red onion

Charcoal grilled, veal sweetbread skewer marinated in Aleppo pepper and garlic

Oven roasted Piquillo Peppers stuffed with Shrimp , finished with Isot-Bechamel

Chopped tomatoes, onions, peppers with walnuts and mint, pomegranate and sumac dressing (Gaziantep)

Chunky tomatoes, peppers, onions, cucumbers, garlic-oregano croutons, white cheese, capers and south Aegean olives

Heirloom organic tomatoes, marinated red onions, arugula, pomegranate molasses, and soy vinaigrette

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon, and extra virgin olive oil dressing

Assortment of Charcoal Grilled Lamb, Beef, and Chicken Kebabs

Bone-in Australian Lamb Chops, 3 pieces, mint-pistachio spread, Dill-potato wedges (gf) (df)

Flash seared tenderloin slices, with lemon mashed potato (gf) (df)

Antep style Marinated certified Angus tenderloin skewer, over smoked eggplant-labneh

16oz, dry aged Ribeye, lemon mashed potato (gf) (df)

Yogurt-fenugreek marinated Mary’s organic chicken thigh skewer, plate served with Turkish rice and onion-tomato salad

Sustainably sourced whole Branzino from the Aegean Sea, served with Meyhouse Green salad (can be made gf)

Oven roasted with fig-ginger "Byzantine Murri Glaze," over sauteed Aegean greens, lemon mash potato

Charcoal grilled marinated Pink Grouper skewer, served Meyhouse Greens (gf)

Oven roasted half eggplant stuffed with green lentil, dried mint, tomato sauce and brown butter served with garlic-yogurt (gf)

Mesquite fire grilled, marinated seasonal vegetable skewer over smoked eggplant-labne, drizzled with paprika-butter (gf)

Mixed greens, iceberg lettice, baby arugala, cucumbers, scallions, mint with lemon-olive oil dresing (vg) (gf)

Mixed greens, iceberg lettuce, baby arugula, cucumbers, scallions, mint with lemon, and extra virgin olive oil dressing

Sauteed Aegean greens, garlic, scallion, lemon, olive oil (vg) (gf)

Dill-potato wedges (vg)(gf)

Mashed potato, olive oil, garlic-lemon and herbs (vg) (gf)

White rice with butter (v) (gf)

Homemade cream filled pastry, dark chocolate sauce, pistachio crumble

Turkish style Rice Pudding with charred top layer

Pan seared shredded phyllo dough with fresh mozzarella filling (Antakya)

Homemade Baklava filled with Antep pistachio