Tulip Restaurant

Roasted eggplant puree with garlic, lemon and olive oil

Extra thin vine leaves stuffed with rice, red currants and toasted pine nuts. fused together with dill, olive oil and cinnamon

Chopped walnuts, chicken puree, and garlic, garnished with walnut oil

Mixture of eggplant, zucchini, onions, bell peppers, garlic and tomatoes toasted in olive oil and lemon juice

Pieces of shrimp citrusy cooked in orange and lime juices. Served with tomatoes, onions, scallions, and soda crackers

Tomatoes, onions, parsley, garlic and hot green peppers folded into a mixture of olive oil, vinegar, lemon, garlic and pomegranate juice

Smooth blend of chickpeas, tahini, garlic and olive oil

Blend of yogurt, feta cheese, garlic and a hint of mint

Selection of any four items

Thin sheets of phyllo dough filled with feta cheese and parsley, rolled and pan fried

Mixture of seasoned ground lamb and beef, deep fried and baked til golden

Grilled zucchini slices topped with spiced chicken, crame fraiche and fresh herbs

Meatballs seasoned with onion, walnuts and fresh herb, stuffed into a cracked bulgur shell, and flash fried to a crispy perfection

Crispy calamari rings served with tarator sauce. Puree of garlic, lemon, olive oil, and walnuts

Blended in eggs, pureed zucchini mixed with dill, parsley and onion

Savory fried pastry stuffed with seasoned ground beef and fresh herb

Chopped vine tomato, cucumber, onion, green pepper and parsley drizzled with olive oil, and lemon juice

Baby spring mix, parsley, olives, parmesan cheese, chopped tomatoes, and roasted almonds with pomegranate dressing

Green leaf lettuce, cucumber, black olives, red onion, feta chesse and vine tomatoes, lightly dressed in an olive oil and oregano

Puree of red lentils with a touch of mint flakes

Marinated lamb and beef roast, sliced thin and piled atop chopped pita bread. Covered with savory tomato sauce and drizzled with butter. Yogurt on the side

Marinated french cut pan seared lamb chops, with mushroom couscous, lamb sauce and grilled asparagus

Lamb shoulder flattened and stuffed with sauteed spinach, carrots, rolled tightly and baked to perfection. Topped with lamb sauce and mushrooms

Slow oven cooked lamb fore shank, stewed with onions, carrots and potatoes

Marinated lamb and beef roast, sliced thin and served atop of bed of lavosh bread

Mixture of seasoned ground lamb and beef, flavored with turkish spices, served with grilled marinated eggplant and yogurt sauce

Chicken chunks, grilled on a skewer, marinated with oregano and garlic

Ground beef and lamb blend wrapped on a skewer and charbroiled served atop of bed of lavosh bread

Marinated sirloin grilled on a skewer with vegetables

Grilled salmon drizzled with a buttery lemon sauce, served on bed of sauteed spinach, broccoli and zucchini carrot mix

and corn Macadamian nut crusted tilapia, served over a bed of napa cabbage with grilled asparagus

Boneless chicken breast flattened and filled with crushed pistachio and apricot. Rolled and baked to perfection

Homemade ravioli stuffed with ground beef topped with a garlic & yogurt sauce, a drizzling of butter and a hint of dill

Roasted eggplant stuffed with sauteed vegetables

Sauteed shrimp, artichokes, and capers combined with cream and fettuccini pasta, topped with feta cheese and olives

Combination of chicken and lamb kebabs, spicy meatball skewer, grilled meat patties and lamb chops. Serving for two

Executive chef gerardo garcia

Tturkish white rice with vermicelli

Cracked wheat with diced onion and green pepper