Agora Dc Mediterranean Restaurant

Roasted red peppers blended with feta, thyme, and olive oil

Smoked eggplant blended with tahini and olive oil

Pureed chickpeas blended with tahini and olive oil

Strained yogurt with garlic confit, za'atar, and olive oil

Strained yogurt with cucumber, mint, and olive oil

Whipped cod roe mousse with fresh lemon juice and olive oil

Selection of house-made signature spreads

Slow-simmered lentils blended with onion, carrot, potato, and lemon

Chopped cucumbers, tomatoes, peppers, onion, and walnuts dressed with pomegranate molasses and olive oil

Quinoa tabbouleh mixed with parsley, tomatoes, pomegranate seeds, lemon, and olive oil

Roasted beets served over arugula with rose water yogurt, orange, and lemon olive oil

Fresh watermelon and feta cheese with watercress, hazelnuts, olive oil, and lemon-honey orange balsamic dressing

Grape leaves stuffed with rice, onion, tomato, and parsley

Kefalotyri cheese flambeed tableside

Pan-seared halloumi cheese with fresh figs, honey, pistachios, mint, and fig balsamic dressing

Baked flatbread topped with goat cheese, mozzarella, tomatoes, and dates

Baked flatbread topped with spicy Turkish beef sausage, mozzarella, and pesto

Thin flatbread topped with ground lamb, New York strip, tomatoes, peppers, and parsley

Crispy deep-fried Brussels sprouts served over lemon yogurt, topped with blueberries

Mixed mushrooms sauteed with shallots, garlic, lemon juice, goat cheese, and truffle oil

Slow-cooked lamb shoulder served over traditional Turkish wheat, topped with brown butter and fried shallots

Deep-fried crispy phyllo pastry filled with spinach, dill, and feta, served with tomato marmalade and seasonal greens

Traditional rice cooked with black currants, apricots, chicken broth, almonds, pine nuts, and fried shallots

Fried bulgur dumpling filled with New York strip, almonds, and pine nuts, served over yogurt

Fried cauliflower served over tahini sauce, topped with fresh fig and sorrel

Pan-fried zucchini fritter made with Manchego cheese, mint, dill, and scallions, served over lemon zest yogurt

Crispy chickpea falafel served over tahini sauce, topped with tomatoes, radishes, and seasonal greens

Baby eggplant stuffed with onions, peppers, and tomatoes

Served over a black-eyed pea salad with dill, red onion, dried oregano, Maras pepper, and pomegranate seeds, finished with sumac molasses and olive oil

Served over chopped roasted bell peppers with charred scallions, roasted garlic, fresh thyme, lemon juice, orange balsamic vinegar, and olive oil

Sauteed shrimp with garlic, spicy dried peppers, cherry tomatoes, parsley, and butter

Pan-seared scallops served with mushrooms and wild greens over saffron yogurt

Grilled Mediterranean sea bass served with Mediterranean roasted potatoes and lemon

Grilled minced lamb and New York strip patties served with sumac onions, tomatoes, and cacik

Grilled lamb chops with grilled broccolini, slow-roasted garlic, grilled tomatoes, and sweet grilled peppers

Seasoned with za'atar and sumac, served with grilled tomato, pepper, toum, and pita

Grilled beef tenderloin served with slow-roasted garlic, sweet grilled peppers, grilled onion, grilled tomato, and harissa

Grilled minced lamb and New York strip kebab served with grilled tomato, sumac onions, and lavash

Sauteed beef tenderloin served over smoked eggplant yogurt with garlic butter and onions, topped with Urfa pepper

Grilled chicken thighs marinated with garlic, yogurt, pepper paste, oregano, paprika, and olive oil, served with lavash

Mini beef dumplings served with garlic yogurt, tomato sauce, and mint

Deboned whole fish served with grilled vegetables. Allow 30-minute preparation

Grilled rack of lamb coated with a Turkish spice dry rub, served with Ottoman rice and harissa

Three-hour slow-cooked lamb shoulder served with Ottoman rice, harissa, toum, and cacik

Creamy garlic sauce made with lemon and olive oil, topped with Maras pepper

Creamy sesame puree

Spicy red pepper sauce made with cumin, walnut, garlic and olive oil

Crushed olive tapenade made with shallots, basil, thyme, and olive oil

Warm pistachio souffle made with white chocolate and Antep pistachios, served with Maras ice cream. Allow 15 minutes

Orange rice pudding topped with hazelnuts

Layers of crispy shredded phyllo filled with sweet cheese, soaked in syrup, served with Turkish rose ice cream and pistachios. Allow 15 minutes

Made with 60% dark chocolate, served with blackberry sauce and hazelnut dacquoise

Traditional Turkish caramelized milk pudding made with mastic and rice paste, topped with cinnamon, served with vanilla ice cream

Layered filo pastry filled with pistachios and honey syrup, served with vanilla ice cream

Antep pistachio, Isparta rose, vanilla, dark chocolate; ask for today's sorbet flavor