March 18 – 21
French Menu
Appetizers
Crème Vichyssoise
Creamy potato and leek soup
Crêpes aux Epinards et Ricotta
Spinach and Ricotta Crepes
Main Courses
Pan-Fried Quail
Served with Swiss chard and red pepper coulis
Tournedos aux Champignons
Served with Duchesse potatoes
Desserts
Tarte aux Pommes Glace Vanille
French apple tart accompanied by vanilla ice cream
Profiteroles
Soft choux pastries filled with vanilla cream and covered with chocolate cream
Chef de Cuisine: Elif Denizci
Maître de Table: Ali Ünal
Set Menu Price is 20.00 TL
For reservations: ext. 5029