Kitchen Istanbul

Contains Aegean-style branzino crudo, cauliflower, carrots, dill oil, eggplant, Fresno chile, goat cheese, Greek yogurt, hummus, Indian eggplant, olives, pomegranate molasses, pickles, potato croquettes, Romano bean, shakshuka, and walnuts. We suggest removing the goat cheese and the haydari Greek yogurt. The dill oil, the Indian eggplant, the Romano bean, or the shakshuka may contain non-vegan ingredients.

Contains asparagus, Anaheim pepper, Armenian basturma, cara cara orange, Castelvetrano olive, chickpea, chermoula butter, flax seed, fennel, farm greens, frisée, honey lavender vinaigrette, kabak tarator, kashkaval cheese, mint, Maraş pepper, octopus, paçanga börek, pearl onion, pistachio salad, radicchio salad, shishito peppers, shrimp, summer squash, treviso, and zucchini crema. We suggest removing the (farm greens?, pistachio salad?, radicchio salad?, summer squash?, zucchini crema?)[1], the chermoula butter, the eski kasar, the honey lavender vinaigrette, the kashkaval cheese, and the paçanga börek. The flax seed or the Maraş pepper may contain non-vegan ingredients.