Professional Documents
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Bosphorous Dinner Menu WP
Bosphorous Dinner Menu WP
of our big family. Turkish people are well known for their hospitality, which is
one of the cornerstones of their way of life. The moment you step into a Turkish
home, you become that homes Misafir (guest) and the host will do their very best
to make you happy. They open their home to every guest with a smiling face, and
with all their sincerity give the best seat and cook the best food for their guest.
This is something we learned from our family and workplace traditions, and is a
mix of respect, dedication, and love. Dictionaries define hospitality as the friendly
We at Bosphorous feel that this is our home and we want it to be your home
during your visit with us. You are our Misafir, and we will look after you, doing
everything possible to please you. Please, if anything within our service is lacking
or causes dissatisfaction, ask to speak to the manager right away and we will work
Hogeldiniz ,
Chris Southern
KZGZ, Kayra Vintage Single Vineyard 15 / 56 RAKI, Efe Green Fresh Grapes 6 / 9 / 36 / 68
White Wines
RIESLING, Blufeld, Mosel, Germany 8/30 MOSCATO, Angove Nine Vines, South East Australia 8/30
CONUNDRUM WHITE BLEND, California 13/50 PROSECCO, La Marca, Italy, 187ml 9
SAUVIGNON BLANC, Nobilo, Marlborough 8/30 CHARDONNAY, Chateau St. Jean, Sonoma 10/38
SAUVIGNON BLANC, Kim Crawford, Marlborough 12/46 CHARDONNAY, Sonoma-Cutrer, Russian River Ranches, California 13/50
PINOT GRIGIO, Terrazze Della Luna, Trentino, Italy 9/34 CHARDONNAY, Kendall-Jackson Avant, California 11 /40
PINOT GRIGIO, Santa Margherita, Alto Adige, Italy 15/56 CHARDONNAY, Ferrari Carano, Sonoma 56
WHITE SANGRIA - Certified Organic, Eppa 9/34 CHARDONNAY, Rombauer, Carneros 16/60
Red Wines
PINOT NOIR, Meiomi, Monterey & Sonoma 12/46 BAROLO, Fontanafredda, Serralunga dAlba, Spain 74
PINOT NOIR, SeaGlass, Santa Barbara 9/34 MERITAGE, Franciscan Magnificat, Napa Valley 2012 79
PINOT NOIR, Willamette Valley Vineyards, Oregon 48 CABERNET SAUVIGNON, Smith & Hook, Central Coast 12/46
SANGRIA - Certified Organic, Eppa 9/34 CABERNET SAUVIGNON, St. Supery, Napa Valley 2012 69
MALBEC, Catena Vista Flores, Argentina 10/38 CABERNET SAUVIGNON, Robert Mondavi Reserve 2012, To Kalon 144
MALBEC, Terrazas Reserva, Mendoza, Argentina 15/54 CABERNET SAUVIGNON, Jordan, Alexander Valley 88
SHIRAZ, Penfolds Thomas Hyland, Australia 10/38 CABERNET SAUVIGNON, Silver Oak, Napa Valley 2005 168
ZINFANDEL, The Federalist, Dry Creek Valley 13/50 CABERNET SAUVIGNON, Robert Mondavi, Napa Valley 15 /56
MERLOT, Wente Sandstone, Livermore Valley 10/38 CABERNET SAUVIGNON, Josh by Joseph Carr, California 9/34
BORDEAUX, Chteau Greysac, France 15/56 CABERNET SAUVIGNON, Robert Mondavi Oakville, Napa Valley 79
RIOJA, Faustino V Reserva, Spain 50 OPUS ONE, Mondavi and Rothschild, Oakville 2012 300
Sparkling and Dessert Wines
CHAMPAGNE, Mot & Chandon, France 84 BRUT, Luc Belaire, France, 375ml 39
Draft Beer
STELLA ARTOIS LAGER, Belgium 5 BOSPHOROUS BROWN ALE, Organic, Orlando Brewing 6
FAT TIRE AMBER ALE, New Belgium 6 JAI ALAI IPA, Cigar City, Tampa 6.5
Bottled Beer
EFES PILSEN, Turkey 6.5 MADURO BROWN ALE, Cigar City ,Tampa 6
EFES DARK, Turkey 6.5 FREE DIVE IPA, Coppertail, Sarasota 6.5
Cocktails
Authentic Bosphorous Mule Copper Mugs including your choice of Signature Cocktail - $25
S E L E C T T WO H UMUS
Your choice of any two - Humus, Freshly pured chickpeas with
Sauted Eggplant, Tabbuli, LAVAS tahini, garlic, lemon juice and
Babaganoush, Tarama, Ezme, (Hollow Bread) extra virgin olive oil 7.95
Haydari, Cacik 10.50 Our signature, baked-
to-order bread creation. TARAMA
S AUT E D E G G P LANT Highly recommended for Red caviar, oil & lemon juice 8.95
(Soslu Patlican) all soups & appetizers
Eggplant in a rich tomato sauce 4.50
H AYD ARI
with red & green bell peppers, Thick and creamy yogurt mixed with
onion and garlic 8.50 walnuts, dill and mint 7.95
MIXED
APPETIZER
TA B B U L I (Kisir) (Karisik Meze)
COLD CUCUMBER DIP (Cacik)
Cracked wheat with chopped A combination of Humus, Fresh homemade yogurt with
tomatoes, red bell peppers, Babaganoush, Sauted chopped cucumber, garlic, mint &
parsley and green onion, topped Eggplant, Tabbuli, Ezme, dill 6.50
with extra virgin olive oil 8.50 Tarama, Haydari and
Zetinyagli Yaprak Dolma FETA PLATE
B A B AGA NOU SH 21.95 Imported feta cheese, kalamata
Fresh smoked eggplant no substitutions please olives, cornichon pickles, with
pure with tahini, olive oil spring mix, tomato & cucumber
& yogurt 8.50 slices 6.25
EZME STUFFED GR A PE L E AV E S
Spicy blend of chopped tomatoes, (Zetinyagli Yaprak Dolma)
red & green bell peppers, red onion, Grape leaves filled with rice, pine
walnuts, garlic, parsley, dill pickle, nuts, currants, onion and fresh
jalapeo pepper & lemon juice 8.50 herbs & spices 9.95
R E D LE N T IL SOU P (Mercimek)
A vegetarian blend of red lentils, Turkish seasonings & fresh herbs 5.50
SPEC IAL
Turkish
PASTRY
All pides are served with field greens, carrots and pickled red cabbage and beets
18% gratuity charge is added to parties of 6 or more. Regretfully we are unable to split checks for parties of 6 or more. There is a 4.00 plate sharing charge.
Menu items are cooked to the level of doneness requested. Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness.
We use only unpitted olives in our appetizers and salads in order to retain their full flavor.
Entres
Most entres, unless noted, are served with rice pilaf and a fresh vegetable medley of pickled red cabbage
& beets, carrots & red onions sprinkled with parsley all topped with a freshly made Turkish vinaigrette
Add a side of Cacik (cucumber yogurt) to your entre for 2.00
Chicken Tavuk
L A MB S I S K EB AP LAMB SAUT
Skewers of tender lamb marinated in our chefs unique Tender pieces of lamb delicately seasoned with
seasonings and chargrilled to perfection 27.95 herbs & spices and sauted with onions, red &
green bell peppers and mushrooms in a tomato
B E E F S I S KEB AP sauce. Served with rice pilaf 23.95
Tender cubes of beef tenderloin delicately marinated
and chargrilled 32.95 Entres prepared in traditional yogurt style for an additional 3.00
WPD_0616
Seafood Deniz rnleri
Saut
A dd f e t a c he e s e o n t op of any saut ent r e f o r 3.5 0
OK R A S AU T (Bamya)
Turkish okra cooked with red & green peppers, onions and garlic in a savory tomato sauce. Served with
rice pilaf 19.95
Available with chicken or lamb for an additional 2.00
M OU S S A K A
Roasted eggplant layered with fresh ground lamb and tomatoes, topped with a light bchamel sauce and kasar cheese,
then baked to perfection. Served with rice pilaf 18.95
B o s pho r o u s i s Gl u t e n - Fr i e n dl y
Most of our menu items are gluten-friendly, and your server can provide specific information.
Please be aware that the handcrafted nature of our menu items result in a variety of shared cooking and preparation areas so the
possibility exists for these food items to come in contact with wheat flours and other wheat-based products.
We therefore make no guarantees regarding the gluten content of these items.
18% gratuity charge is added to parties of 6 or more. Regretfully we are unable to split checks for parties of 6 or more. There is a 4.00 plate sharing charge.
Menu items are cooked to the level of doneness requested. Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness.
Beverages
Iecekler Desserts Tatli
COFFEE
Coffee & Dessert Cocktails
(Regular & Decaf) COFFEE NUDGE MARTEL VS RMY MARTIN
2.50 Kahla, brandy, and VSOP
cream de cocoa COURVOISIER
SAN PELLEGRINO GODIVA
5.50 CLOUD 9 PAUL CHOCOLATE
Grey Goose MASSON VS
EVIAN Vodka, Frangelico, FRANGELICO
5.50 chocolate, and a
splash of fresh cream GRAND MARNIER
TURKISH MINERAL WATER
regular or pomegranate
2.50
Bosphorous originates from the strait that lies in the center of Istanbul
and connects Europe to Asia. Whether you are hungry for hollow bread
(Lavas) and humus, or hand-carved Lamb Sis Kebabs, our fresh &
house-made food is sure to delight all palates.
8% gratuity charge is added to parties of 6 or more. Regretfully we are unable to split checks for parties of 6 or more. There is a 4.00 plate sharing charge. WPD_0616