Four Seasons Hotel

Istanbul at Sultanahmet

Local Time

Local Temperature

10 °C / 50 °F

Dining

Menu Alternatives

COCKTAILS & CANAPÉS

COLD CANAPÉS

Foie gras royal with port wine-marinated cherry
Grissini wrapped with breasola
Cajun-spiced tuna, sesame seed toasted baby spinach
Tomato confit and goat cheese roll with grapes on brioche
Salmon gravlax with citrus segment
Mini mozzarella with cherry tomato and basil

COLD CANAPÉS

hot canapés

Crispy prawns wrapped in phyllo
Saffron risotto balls, tomato coulis
Mini ravioli with ricotta and caramelized onion
Ginger and lemongrass-marinated chicken lollipop
Deep-fried green olives stuffed with blue cheese
Mini seafood tarts with coriander and chili

hot canapés

MINI SWEETS

Assortment of macarons
Orange-cardamom dome with lemon ball
Chocolate dome tart
Raspberry bavaroise with exotic sauce
Mini forest fruit tartlets
Double-chocolate mousse cake
Walnut cake
Mini cheesecakes

MINI SWEETS

BEVERAGE PLANNING

Will be created based on client request and tailored to the menu.

BEVERAGE PLANNING

SEATED DINNER SERVICE

FIRST COURSE ALTERNATIVES

Dolma platter cooked in olive oil, cucumber and aged yogurt salad
Buffalo mozzarella, tomato concasé, arugula and balsamic reduction
Smoked duck breast bruschetta, wild mushroom and purslane
Sautéed prawn, French bean, almond, tomato and mango, honey sauce
Braised artichoke, Aegean herbs and orange segment, own emulsion
Traditional turkish mezze platter

FIRST COURSE ALTERNATIVES

SECOND COURSE ALTERNATIVES

Hengel country ravioli, porcini mushroom ragout, tomato sauce
Puff pastry filled with onions, lamb ragout, sautéed purslane
Minced meat stuffed swiss chard, pomegranate tomato sauce, yogurt
Seafood ravioli, sautéed baby spinach, shrimp bisque
Cannelloni with wild mushroom, parmesan sauce

SECOND COURSE ALTERNATIVES

MAIN COURSE ALTERNATIVES

Beef tenderloin, smoked eggplant purée, beef jus
Slow-cooked lamb shank, prune and walnut purée, creamy eggplant beğendi
Almond-crusted lamb loin, dried figs stuffed with sweet shallot
Seabass fillet, zucchini mousse, potato purée with red onions and carrot, ginger sauce

MAIN COURSE ALTERNATIVES

DESSERT ALTERNATIVES

Pineapple carpaccio, lemon basil sorbet
Caramelized pistachio Kadayif, mastic crème brûlée, pistachio ice cream
Twice-baked layers of pastry with ricotta in syrup
Baklava platter, spice bazaar ice cream
Tea-flavored chocolate croustillant cake, Earl Grey ice cream
Exotic mille-feuille with mastic ice cream

DESSERT ALTERNATIVES

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