1. Jacko's Street Menu:
Appetizers:
1. Sashimi - served with Charred Eggplant, Shallots, Pine-Nuts and Raw
Tahini
2. Salmon Ceviche - served with Cucumbers and Black Sesame Seeds in
a Shallot Vinaigrette and Melon Wasabi Sauce.
3. Cured Fish - served on a Bruschetta with Sun Dried Tomatoes,
Tapenade of Kalamata Olives and Blackened Endives.
4. Fish Kebab - delicate Fish Kebabs dressed in a Teriyaki Sauce served
with a Fresh Herb Salad
5. Carpaccio Salad - thin slices of Sirloin Steak, Prime Cut Roast Beef &
Tenderloin Carpaccio with Hearts of Lettuce, Sweetened Dried
Cranberries, Glazed Pecans and a Poached Egg in a Dijon Aioli
Dressing.
6. Veal Sweetbreads - topped with Cilantro, Young Radish and Tahini
on Focaccia Bread and a side of Chilled Gazpacho Soup.
7. Fresh Ravioli - filled with “Siske” Meat, Spinach & Chickpeas dressed
with a Chicken Stock Sauce with side of Green Vegetables.
8. Turkish Kebabs - Traditional Meat Kebabs on a bed of Roasted
Peppers, Slowed Cooked Pumpkin and Spicy Olives
9. Fresh Mixed Greens - Bok – Choy, Walnuts and Beet-Root Salad
served with Light Honey Vinaigrette
10. Basil & Mint Cherry Tomato Salad - Quail Egg, Turnip Fries & Garlic
Bread
11. Kurdish Risotto - warmed with Celery, Swiss Chard and Green Garlic
Entree
12. Seared Salmon Fillet - served over a Leek Risotto in a delicate sauce
of Extra Virgin Olive Oil, Lemon and Asparagus
13. Fish & Chips - Deep Fried Salt Water Fish, Gnocchi Fries with a Beet-
Root Vinaigrette. Pamela Salad & slices of fresh Avocado
14. Whole Fish - baked in a stone oven, stuffed with Tabuleh, covered in
a Cream of Lemon Sauce, and a side of Roasted Root Vegetables
15. Red Mullet - Fresh Mullet Fish Pan Fried in Preserved Lemon,
Kalamata Olives, Asparagus & Fried Eggplant. Sharp Tomato Salsa on
the side.

2. 16. Filet Mignon -prepared in a Reduced Red Wine Sauce served with
Potato Confit and a Black Truffle (250 gr.)
17. Aged Rib Eye Steak - topped with a Garlic & Za’atar Chimichurri,
accompanied with a Potato Mushroom Sautee and a Celery Salad
(300 gr.)
18. Prime Cut Beef Hamburger - Sweet Potato Fries & Avocado Aioli Dip
(250 gr.)
19. Grilled Chicken Breast - dressed with a Coriander Garlic Paste served
with a Warm Salad of Preserved Lemon Mangold, Harrisa and Lupini
Beans
20. Smoked Breast of Duck - sautéed in Caramelized Onions and
Mushrooms, on top of Focaccia Bread and a Citrus Fruit Salad.
21. Couscous - with ‘Mafroom’ of Lamb and Eggplant
22. Sautéed Chicken Liver - Glazed with Brown Sauce and Green Tea
with Marrow and Hazelnut Biscotti
23. Kurdish Risotto - warmed with Celery, Swiss Chard and Green Garlic
24. Fresh Pasta - tossed with Extra Virgin Olive Oil, Kalamata Olives,
Zucchini, Cherry Tomatoes, Preserved Lemon, Cashews and Chili
Pepper
Dessert
1. Crispy Angel Hair based Crembo with Caramel Toffee and a
Shot of Lemonchelo Liquor
2. Triple Chocolate Cake with Sprinkles of Creamed Citrus &
Coconut, Orange Fillets, Basil Sauce, Fried Nana, Walnuts
and Vanilla Cookie & Vanilla Ice Cream
3. Crispy Ravioli filled with patisserie cream and chocolate
sauce , Truffles, Caramel, Coffee & Vanilla