Meyhouse Sunnyvale

Homemade strained yogurt with spicy peppers (gf) (v)

Oven roasted eggplant and peppers with tomato sauce, over homemade strained yogurt (gf) (v)

Cabbage leaves stuffed with rice, onion and spices, lemon, extra virgin olive oil (gf) (v)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf) (v)

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

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf)

Thin sliced smoked beef tongue (gf)

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing OR can be made vegan with double peeled fava beans (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red pepperon with olive oil (gf)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over yogurt

Trio phyllo dough roll pastries with three different filling of Zucchini, Cheese, Pastrami

Mesquite fire grilled Galician Octopus over Gamliya beans spread, paprika-butter

Warm humus topped with choice of 19$ cured beef pastirma (gf) OR brown butter and pine nut (v)(gf)

Butter poached thinly sliced lamb liver, red onion

Daily fresh Anchovies from Monterey Bay flash fried and served with arugula

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

Shrimp broiled in tomato, garlic-butter, cheese (gf)

Sautéed octopus and shrimp with tomatoes, garlic and spices (gf) (v)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic (Lahmacun: served all week LUNCH AND THURSDAY DINNER only)

Grape leaves filled with savory mix of rice, warm spices (v, gf)

Extra virgin olive oil braised okra with sour cherries (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) crudo (gf)

Sour apple, sour cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette. (v, gf)

Green olive salad – with walnuts and pomegranate dressing (vg, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter.

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with fragrant chickpea stew

Grass-fed Californian lamb shank braised with warm spices served with roasted orzo.

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce.(vg)

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

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche (vg)

Oven roasted quince or bosc pear with clotted cream (vg)

Grape leaves filled with savory mix of rice, warm spices (v, gf)

Extra virgin olive oil braised okra with sour cherries (v, gf)

Artichoke bottoms braised in olive oil with steamed shrimp, herb-olive oil dressing (vg, gf)

Lemon cured Mediterranean seabass (Branzini) crudo (gf)

Sour apple, sour cherry, sundried tomatoes and celeriac salad with roasted hazelnuts, lemon vinaigrette. (v, gf)

Green olive salad – with walnuts and pomegranate dressing (vg, gf)

Mesquite fire grilled Galician Octopus over Gambilya beans spread, paprika-butter.

Butter poached lamb liver, onion, tomato, oregano

Warm humus topped with fragrant chickpea stew

Grass-fed Californian lamb shank braised with warm spices served with roasted orzo.

Branzino lokum – charcoal grilled boneless branzino spirals, marinated with savory spices and sweet and sour pomegranate

Borani – steamed vegetable dumpling and zucchini stew with yogurt-mint sauce.(vg)

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

10oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

House made ice cream with roasted honey drizzled – pistachio infused butter brioche (vg)

Oven roasted quince or bosc pear with clotted cream (vg)

Homemade strained yogurt with spicy pepper and pepper oil (gf) (v)

Sheep's milk 'Ezine cheese' from dardanelle with roasted ground pistachios, oregano and olive oil (gf) (v)

Garlic Yogurt, oven roasted eggplant and peppers with tomato sauce (gf) (v)

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

Cabbage leaves stuffed with rice, onion and warm spices, lemon, extra virgin olive oil (gf) (v)

Artichoke bottoms braised in olive oil with poached prawns (OR can be made vegan with double peeled fava beans) (gf) (v)

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

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill, lemon vinaigrette (gf) (v)

Tomato, onion, peppers with walnuts and pomegranate molasses dressing

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

Soup of the Day

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, garlic yogurt

Mesquite fire grilled Galician Octopus over Galybali beans spread, paprika-butter

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

Rolled and fried phyllo dough with three different filling: Zucchini-leeks (vegan) Pastirma (cured beef) Cheese (Feta & Ricotta)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic, served with onion salad and tomato

Spicy mix of spinach, Aleppo pepper, cumin, pide and cheese in thin crust (Antalya) (v)

Pide from town of Bafra in Black Sea region, ground beef and onions (Samsun)

Knife grounded local grass-fed California lamb spareribs skewer, plate served with rice and onion-tomato salad or wraps served with fries

Spicy ground beef kebap plate served with rice and onion-tomato salad or wraps served with fries

Yogurt-fenugreek marinated Mary's organic chicken skewer, plate served with rice and onion-tomato salad or wraps served with fries

Turkish butchery style ground beef patties, mesquite charcoal grilled plate served with rice and onion-tomato salad or wraps served with fries

Bone-in Lamb Chops, 2 pieces, mint-pistachio spread, Dill-potato wedges (gf)

Mesquite fire grilled Filet of Branzino—Mediterranean Seabass with Meyhouse Green Salad

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

8oz, Flash seared tenderloin slices, with lemon mashed potato (gf)

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

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

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

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Homemade strained yogurt with spicy peppers (gf) (v)

Oven roasted eggplant and peppers with tomato sauce, over homemade strained yogurt (gf) (v)

Cabbage leaves stuffed with rice, onion and spices, lemon, extra virgin olive oil (gf) (v)

Very spicy ground red peppers, walnuts and spices (gf) (v)

Slow roasted beets with Turkish white cheese, dill lemon vinaigrette (gf) (v)

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

Salt cured fish, red onion, extra virgin olive oil, fresh dill (gf)

Salt cured, air dried, smoked mackerel with dill, shallots and pickles (gf)

Thin sliced smoked beef tongue (gf)

Artichoke bottoms braised in olive oil, poached shrimp, herb dressing OR can be made vegan with double peeled fava beans (gf) (v)

Lemon cured Branzino, red onion, tomato, radish and red pepperon with olive oil (gf)

Steamed Turkmen dumplings stuffed with choice of beef, OR vegetarian, over yogurt

Trio phyllo dough roll pastries with three different filling of Zucchini, Cheese, Pastrami

Mesquite fire grilled Galician Octopus over Gamliya beans spread, paprika-butter

Warm humus topped with choice of 19$ cured beef pastirma (gf) OR brown butter and pine nut (v)(gf)

Butter poached thinly sliced lamb liver, red onion

Daily fresh Anchovies from Monterey Bay flash fried and served with arugula

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

Shrimp broiled in tomato, garlic-butter, cheese (gf)

Sautéed octopus and shrimp with tomatoes, garlic and spices (gf) (v)

Turkish flat bread layered with ground beef and finely minced tomato, onion, pepper, garlic (Lahmacun: served all week LUNCH AND THURSDAY DINNER only)