Veal tenderloin flambéed with pink pepper, black pepper, fresh thyme and shallots in red wine sauce, smoked baby potatoes crushed with parmesan, garlic and sauteed spinach leaves with mushrooms
Fillet steak on skewers and sauted onions marinated with thyme accompanied by eggplant begendi served with grilled tomatoes, pepper, brown butter sauce & soy sauce lavash bread