WEEKEND BREAKFAST --- ( at L. M. in the room with fireplace ) coffee | croissant | scrambled eggs and bacon | orange juice
AFTERNOON-TEATIME --- fresh kumquat
DINNER --- ( at Zaytinya ) pita bread | Taramosalata ( traditional spread of cured carp roe ) | crispy Brussel afelia ( brussel sprouts, coriander seed,barberries, garlic yogurt) | sautéed seasonal mushrooms ( with dates and toasted almonds ) | crispy potatoes ( with yogurt and caper salt ) | Cretan Snails ( with potato puree, garlic broth, beech mushrooms and ouzo ) | Octopus Santorini ( grilled Mediterranean octopus, marinated onions, capers, yellow split pea puree ) | crispy Veal Sweetbreads ( with orange, caper, baby fennel ) | sirloin and baby spinach ( with caramelized sesame seeds, pomegranate seeds, cumin and caraway seeds ) | Farik pilavi ( grilled green wheat with shiitake mushroom, apricot ) | Lebanese red wine | Turkish coffee chocolate cake | apple sorbet | raki ( Turkish anise flavored spirit ) | Turkish coffee
pita and spread
Brussels sprout
fries and yogurt 
seasonal mushrooms
sweetbread 
grilled octopus
grilled sirloin
green wheat
Turkish coffee, Raki, and desserts- Jose Andres' Mediterranean cooking, Zaytinya covers the region of Turkey, Lebanon and Greece.
