Turk’s Inn Menu

Capers-date vinaigrette, couscous (Vegetarian)

Pickles and fries

Marinated butter beans, Hummus + Pita, Sweet Potato, Smothered Eggplant,Blackened Salmon, Lemon Pilaf, Chocolate BudinoCan be modified to be vegetarian or vegan...let us know below!

tahini yoghurt and sour salt

Turmeric, mustard, chickpeas (Vegetarian, gluten free)

Comes from the mountainous Jura, but is made in the same method as better-known Champagne. Dry, wild, and earthy with aromas of foraged apple, mushrooms, and yeast. Must be 21 to purchase.

The Vilmart NV Grande Reserve represents a blend of relatively young vines of Chardonnay with around 30% Pinot Noir. Tight bubbles with flavors of blackberry, honey, star anise, and toasted almonds are balanced by it's intense backbone of acidity and smokey minerality! Great for celebrating birthdays, anniversaries, or just being you! Must be 21 to purchase.

100% Pinot Meunier. Red fruits and faint floral aromas. Rich on the palate with balanced acidity, taut minerality and a super dry finish. Must be 21 to purchase.

40% Xarel-lo, 32% Macabeu, and 28% Parellada farmed in certified-organic fashion. Must be 21 to purchase.

Organically farmed Cab Franc Pet Nat rose from Yarra, Victoria, Australia. No sulfur and clean as a whistle. The only thing wrong with this wine is that we didnt make it in mags! Caleb Ganzer, La Compagnie des Vins Surnaturels. Must be 21 to purchase.

Gyula and Attila Paffy are a 6th and 7th generation father-son winemaking team in Koveskal, a tiny village north of Lake Balaton in Western Hungary. Furmint wine has been made in Kveskl since the early middle ages. The soils of the estate give the wines their distinctive minerality - the ground has significant limestone, with smaller amounts of basalt and red sandstone. The Furmint grapes were gently pressed in whole cluster before fermentation. Fermentation was spontaneous with native yeasts. Salty and bright, with flavors like lemon, pear blossoms, green apple and salt. Certified organic. Must be 21 to purchase.

This sparkling rose is made from 90% Cabernet Sauvignon and 10% Petit Manseng. Bled Cabernet Sauvignon grapes from the younger Daumas Gassac vineyards. The free-run grape juice is fermented in a closed tank so as to retain all the fermenting gas. Aged 3 to 4 months in closed stainless steel tank. Must be 21 to purchase.

100% Gamay. The name FRV100 is a play on the word effervescent. A sparkling rose that's vibrant and fresh on the palate. Aromas of raspberries and cherries, a hint of sweetness and low in alcohol. Made from the Gamay grape. Jean-Paul Brun - a wine making renegade and master of vinifying still Gamay in Beaujolais - makes this delicious, fruity beverage in the mthode ancestrale, where fermentation finishes in the bottle, creating the bubbles. The style recalls the wines of Cerdon du Bugey. Must be 21 to purchase.

Soft, with a ripe texture and fully integrated acidity, this wine made from 45-year-old vines is lightly spicy and full of lime and grapefruit acidity. Must be 21 to purchase.

Gros Manseng and Camaralet are paired to give this ripe, full-bodied wine. Peach and lemon fruitiness are balanced by the touch of pepper that comes from the alcohol. Must be 21 to purchase.

Bottled without any oak, this is rich, and full with a terrific mineral finish. Served with a fresh and fruity bouquet when young, this wine becomes more honeyed as the wine matures. Must be 21 to purchase.

Szent Donat's Csopak Hegybor (hill wine) is a classic mineral-driven Olaszrizling, expressive of the marl and red clay soils of the region. Bright and salty, the wine is fermented spontaneously in stainless steel and bottled fresh. Flavors like green almonds, citrus fruits and salt dominate on the palate. Organic farming. Must be 21 to purchase.

The namesake vineyard of the estate, a Grand Cru created by blasting the toweringly steep cliff face to rubble in the 1840s. Grey slate, thin topsoil, perfect exposition, extremely old, pre-phylloxera vines on their original rootstock, and a legendary history makes this one of the living treasures of German wine. Hand-harvested and aged in barrel, like all of Gernots top wines. Released late. Full bodied with residual sugar- toasted hickory, kumquat peel, and peach notes. Must be 21 to purchase.

Grown in grey slate on the Marienburg. Spontaneously fermented, macerated extra time on the skins, then matured 15 months on the lees in Clemens big old (50+yr) German oak barrels. Unfiltered and unfined. A tiny amount of sulfur was added at bottling, even less than usual. Residual sugar: under 4 g/l. 11.5% alc. Hazy color; orange wine in spirit, but fantastically fresh, energetic and delicious. Must be 21 to purchase.

Bera Vittorio Arcese harvest is completely destemmed and pressed. Next, it is vatted in steel tanks and undergoes alcoholic and malolactic fermentation spontaneously. The wine is then aged on fine lees for 9 months and finally bottled without clarifying or filtering. It is bottled with a little residual sugar, which causes a small refermentation in the bottle and a little CO2 that keeps it fresh and protected.Bera Vittorio Arcese is a floral white wine that is fruity, full-bodied, fresh and sustained by a pleasant residue of CO2. Slightly effervescent with peach, pear, bread, and floral notes. Must be 21 to purchase.

Blend of Montepulciano, Pecorino, Trebbiano. Cloudy pink red color. Raspberry nose with a hint of gasoline. Super tart and juicy. Must be 21 to purchase.

100% Saperavi (grape from Georgia!), Tenturier grapes have naturally pigmented pulp, which means no skin contact is required. Sourced from young vines (3-5 years of age) from the North and Long blocks on the estate. Hand-picked, direct pressing & undergoes indigenous yeast fermentation. No fining or filtering - rich dark fruit flavors with bright acidity and spice. Must be 21 to purchase.

Lively and clean, this chillable red offers an inkling of the sandy loam on which the fruit was farmed, plus raw, wild, fruity notes of blackberry, raspberry, and blackcurrant. 4 day spontaneous co-fermentation in stainless steel on skins- blackberry, raspberry, and currant. Raw and wild for the adventurous natural wine drinker. Must be 21 to purchase.

Macerated for 6-8 weeks before being pressed and then fermented in stainless steel tanks. The wine is aged in large, old wood barrels. Dark cherry, tobacco, smokey, good minerality. Must be 21 to purchase.

Bikaver (Bull's Blood) is the famous red blend from the volcanic and limestone hills of Eger in north Hungary. Titi's Bikaver, based on Kekfrankos, is medium-bodied, with waxy red cherries, plum jam, and spicy green herbs on the palate. Spontaneous fermentation with native yeasts. Rough filtration and no fining. Aged for 6 months in 500 L used Hungarian oak. Low sulfites added. Kekfrankos, Kadarka, Pinot Noir, Cabernet Franc and Sylvaner. Must be 21 to purchase.

Carignon and Grenache grapes. Semi-carbonic maceration, spontaneous fermentation in stainless steel with indigenous yeasts. Vegetal, wet forest floor, mushroom and dark stone fruit. Must be 21 to purchase.

The Bodegas R.Lopez de Heredia Vina Bosconia Rioja Reserva is a red wine blend of Tempranillo, Garnacho, Mazuelo and Graciano grapes. Barrel aged for 5 years and racked twice per year by hand the wine is clarified with fresh egg whites before being bottle unfiltered. Intense ruby in colour the wine has evolved perfectly over time. The nose is persistent, showing a lot of fruit, mainly dominated by the Tempranillo and its development in the mouth is round, with body, soft, fine and persistent. - Ripe and concentrated, yet cool and delicate with tons of fine tannin. Lots of earthy, autumnal Burgundy-like nuances, as well as notes of violets and plums. Must be 21 to purchase.

Lapalu's Cote de Brouilly is a more structured, mineral-driven and concentrated Cru Beaujolias. Comes with smoky aromas and a density of fruit on the palate, this is a bit on the more rustic end of the Gamay spectrum. Aged 6-8 months in used tonneaux. Then assembled in tank for one month prior to bottling. No Fining and filtration. 10 mg SO2 at bottling. Must be 21 to purchase.

100% Pinot Noir (50 year old vines, average) Organic Practicing. Deep ruby red color, delicate nose with aromas of cherry, raspberry in its youth and tertiary aromas (leather, game) as it ages: a mouth-feel full of finesse and complexity, with always present silky tannins that melt with time. The grapes are hand-harvested and sorted, then 100% de-stemmed. Indigenous yeast fermentation in tank. Cold maceration for 34 days with daily punchdowns at the beginning of the alcoholic fermentation, then pump-overs at the end of fermentation. Racked and pressed after 15 days; settling in vats then into the cellar by gravity. Aged in oak barrels. Must be 21 to purchase.

100% Gamay. L'Ancien comes from Jean Paul's oldest vines--hence the name of the wine--in his home village of Charnay in the southern Beaujolais. They range in age from 40 to 60 years old and are planted on slopes sporting the area's signature sandy clay-limestone soils, featuring the particular local "doree" or "golden" limestone that is laden with iron. These older vines have always been farmed organically and harvested by hand and yield small, thick-skinned Gamay berries. As for all Terres Dores reds, the vinification is traditional Burgundian. The grapes are rigorously sorted and de-stemmed, crushed and fermented with indigenous yeasts in concrete vats. The wine is aged in concrete until May-June after the vintage. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.