Our menus are based on market-fresh, seasonal ingredients. They change daily. The following is just a sampling of the delicious dishes you’re likely to enjoy in our dining rooms.


D I N N E R   M E N U

Wine List

Don’t miss Kali’s Court’s expansive wine list. It has received the Wine Spectator Award of Excellence every year since 2002.

First Course

Seasonal Soup
Chef's selection of soup made with fresh seasonal ingredients

Seared Foie Gras over Scallop
with apple-sage relish and a red wine reduction

Tuna Trio
Number One grade tuna, served preserved, as tartar and carpaccio

Grilled Marinated Calamari
served with fennel-apple-red onion slaw

Lacquered Octopus
garnished with spinach, feta and a balsamic glaze

Diver Scallops
with braised endive and oyster mushroom butter

Second Course

Red and Golden Tomato Feta Salad
with cucumbers, capers and balsamic vinaigrette

Albino Anchovy Salad
with fennel, organic mizuna greens, toasted almonds and truffle vinaigrette

Poached Pear and Caramelized Walnut Salad
organic baby greens, feta, apple cider vinaigrette and port wine syrup

Third Course

Whole Mediterranean Bronzini
perfectly grilled and lightly garnished

Whole Mediterranean Royal Daurade 
perfectly grilled and lightly garnished

Colossal Crab Cakes
jumbo lump crabmeat, served with steamed asparagus

Bouillabaisse
lobster, gulf shrimp, green-lip mussels, calamari and seasonal fish in a saffron-tomato broth

Wild Striped Bass
over polenta with asparagus, tomato, lump crab and yellow corn sauce

Roasted Atlantic Salmon
saffron-marinated fillet, with grilled baby bok choy and mushrooms

West Coast Halibut
baked in a tomato, olive and feta crust with roasted mushrooms and braised leeks

Grilled Beef Tenderloin
served with potato puree and veal reduction

Desserts

Chilled Creamy Rice Pudding

Baklava

Silifke Yogurt with Attiki Honey and Walnuts 

Tirasmisu

Double Chocolate Cake