This March 15th or 16th, please join us at Polly's Paladar Supper Club in Nevada City for a night of Turkish cuisine, song, and dance. Proceeds will benefit the California Heritage Indigenous Research Project. Vegan, vegetarian, and gluten-free options are available. Chef Tutku Tezveren, Live music with Jason O'Keefe, Bellydance by Hailey Sanura, Nomad Rugs by Mezo Mosaics, and Benefitting C.H.I.R.P.

Benefitting C.H.I.R.P.

Menu:
MERCIMEK CORBA
Red lentils creamed with caramelized onions, sweet potatoes, carrots, spices, topped with a drizzle of grass-fed butter (opt), red Urfa pepper, and mint. (GF/VEG)

BOREK
Ground lamb with fresh herbs & spices or spinach & feta stuffed filo dough served with garlic yogurt – topped with grass-fed butter and Marash pepper.

PATLICAN SALATA
Fire-roasted eggplants, garlic, fire-roasted peppers, tomatoes, fresh parsley topped with olive oil, grape vinegar dressing, and fresh spices. (GF/ VGN)

MANTAR DOLMA
Crimini mushrooms stuffed with rice, sweet currants, pine nuts, sweet caramelized onions, fresh herbs, spices, and cooked in homemade tomato sauce. (GF/VEG)

KISIR SALAD
Bulgur rested with Pomegranate molasses, homemade tomato/pepper paste, cucumbers, peppers, fresh mint, fresh parsley, fresh dill, chives, lemon, & olive oil dressing.

PİYAZ
White bean salad, slivered red onions, served with thinly chopped fresh parsley, sumac, and a stuffed egg on the side. (GF/ VGN/VEG)

SIS KOFTE
Little balls of grass-fed lamb mixed with fresh parsley, sweet onions, served with vegetables, and mushrooms on skewers. (GF)

ALI NAZIK KEBAB
Char-grilled smoked eggplant puree mixed with yogurt and topped with tender slow-cooked lamb stew served with char-grilled anaheim peppers, and char-grilled heirloom tomatoes. (GF)

İMAM BAYILDI
Oven roasted eggplants topped with sautéed tomatoes, green peppers, sweet onions, garlic, fresh parsley, with Urfa Biber, and Turkish spices. (GF/VGN)

BULGUR PİLAVI
Ancient grain bulgur roasted in grass-fed butter with pine nuts, sweet onions, homemade red pepper paste, topped with fresh dill, and fresh parsley. (VEG)

CACIK
Yogurt sauce, cucumbers, fresh dill, garlic topped with olive oil, fresh mint, sumac, and heirloom tomato. (GF)

SUTLAC
Pomegranate, fig, apricot, and walnut rice pudding.

BAKLAVA
Flaky filo dough stuffed with walnuts, honey, and cinnamon.

INCIR TATLISI
Slow cooked Turkish figs stuffed with walnuts, cinnamon, coconut sugar, and topped with creamy mascarpone. (GF/VEG)

TURKISH COFFEE

Allowable Dietary Preferences: Vegetarian, Vegan, and Gluten Free.
Please answer the questionnaire at the Tock Ticket check-out to inform us of the dietary needs of your party. We kindly decline walk-in changes to the menu.

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