My Menu is online and ready for orders!
Place your order Saturday, 4/26-Sunday 4/27, and pick up is scheduled for Thursday 5/1. from 4-6 pm at my kitchen. Reheat instructions provided.
Dietary Restrictions Labels Meaning:
V - Vegetarian, VO- Vegetarian Option, VG- Vegan, VGO - Vegan Option, GF - Gluten Free, GFO - Gluten Free Option
Turkish Menu:
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Feta and Herb Borek Cigars (V)
Regular price $14.00 USDRegular priceUnit price / per -
Adana Kebab (1 serving)
Regular price $17.00 USDRegular priceUnit price / per -
Turkish Red Lentil Soup (V/VG/GF)
Regular price From $8.00 USDRegular priceUnit price / per -
Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill, Feta on side (V/VG)
Regular price From $8.00 USDRegular priceUnit price / per -
Pan Seared Lemon Chicken with Z'atar (GF)
Regular price From $8.00 USDRegular priceUnit price / per -
Biber Dolmasi (Turkish Style Stuffed Peppers) (V/VG/GF)
Regular price $18.00 USDRegular priceUnit price / per -
Turkish Manti Dumplings with Tomato Butter Sauce and Yogurt Sauce garnished with Mint
Regular price $32.00 USDRegular priceUnit price / per -
Poached Dried Apricots with Ricotta and Pistachios
Regular price $8.00 USDRegular priceUnit price / per
Re-heatable Meals
As a Bay Area expat, I got accustomed to getting access to any cultural cuisine I craved when I lived in the city. Once we moved to Murphys, I knew I had to learn how to cook the varying types of food I wanted to eat because there is limited offerings up here. Then it dawned on me one day, I bet there are plenty of locals with the same cravings! And just like that, The Around the World Dinner Club was created.
Every week, I post a new menu online. You have Saturday and Sunday to place your order, and then I take the menu down 11:59 PST on Sunday, and start preparing for the week. The pick up is always on Thursdays from 4-6 pm at my kitchen. Reheat instructions are provided with your order. *
*I do take the occasional week or weeks off. Sometimes I have a large catering job, or simply need to take a week or two off to recharge or get caught up on adminstrative duties. I am an avid traveler which is where I get my inspiration, so there is also occasionally an extended trip planned every two or three years, so always refer to the Calendar for the meal schedule.
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