Music Therapy for Disabled Children
Saturday, November 7, 2009
Music is an international language that can inspire us, move us to tears or put joy in our hearts. Perhaps nowhere is this felt more profoundly than at The Foundation of Disable People, where children with autism, Down Syndrome and other disabilities learn to communicate through the power of music. After meeting with therapists to learn how to work with the children, you will participate in a music therapy session that has ancient roots in Turkish-Islamic medicine. At its end, you will have an opportunity to socialize with these special youngsters — a memorable ending to an unforgettable experience.
Adult $125 USD, Child $75 USD, (profits benefit the Foundation of Disabled people)
Tradition and Technique Autumn Degustation Menu
Through January 1, 2010, 6 p.m. to 11 p.m.
Discover the traditional flavours of the autumn season with Cintemani Restaurant's degustation menu entitled Tradition and Technique. Starters include yoghurt soup with cracked wheat, parsley, mint and dill; puff pastry, pumpkin and pomegranate; and black-eye pea salad with sorrel leaves and hazelnut sauce. For a satisfying main course, try our lamb shank a la sous vide, served with country noodles and dry curd. Guests can also enjoy Turkish pancakes with raspberry sauce for a satisfying dessert.
Yoghurt soup
“Dövme” – parsley – mint – dill
Puff turkish pastry
Pumpkin – pomegranate
Black eyed pea salad
Sorrel leaves – Adana prawn - hazelnut sauce
Lamb shank a la sous vide
Country noodles – dry curd
Turkish pancakes
Raspberry sauce
99,00 TL per person, 127, 00 TL including 2 glasses of local wine
Exciting Autumn Menu Celebrating Local Seasonal Produce
Through January 1, 2010, 6 p.m. to 11 p.m.
The autumn menu by new Chef de Cuisine Ali Ronay showcasing a unique approach to the culinary traditions of Turkey awaits you in Çintemani Restaurant. The à la carte menu offers a whirlwind journey around the country’s regional flavours from Thracian beef fillet, prawns from Turkey’s Mediterranean coast and tuna and octopus from Dardanelles to veal from Balikesir and chicken from Bandirma on the Sea of Marmara.
Thanksgiving Dinner
Thursday, November 26, 2009, 6 p.m. to 11 p.m.
Amose-Bouche
foie gras with stuffed dates
Appetizers
Sweet potato and pumpkin soup with chipotle sauce 18,00
Shrimp mousse crostini with dill 32,00
Main Courses
Roasted turkey with steamed spinach, mashed potato cranberry sauce – gravy 26,00
Beef sausages with smashed potatoes, turnips and roasted pear puree 24,00
Roasted lamb with pumpkin, tangerine and sage terrine 32,00
Dessert
Walnut pie 18,00
Pumpkin custard profiteroles with maple caramel 18,00
All prices are in tl and including vat.
Sacrifice Holiday Dinner Menu
November 27 through December 1, 2009, 6 p.m. to 11 p.m.
Enjoy six-course Sacrifice Holiday dinner menu in Çintemani Restaurant promising a unique approach to traditonal local tastes a while enjoying the breathtaking views of the Bosphorus.
“Wedding Soup” with Braised veal cheek served in bread cup
Citrus seasoned root vegetables cooked olive oil *Celery, sun choke, sweet potato
Puff pastry filled with roasted lamb, dried apricots and almonds
Rose water sorbet
Crepinette of Lamb liver and aromatic rice
Pomegranate jelly with clotted cream
99,00 TL per person
Music Therapy for Disabled Children
Saturday, December 5, 2009
Music is an international language that can inspire us, move us to tears or put joy in our hearts. Perhaps nowhere is this felt more profoundly than at The Foundation of Disable People, where children with autism, Down Syndrome and other disabilities learn to communicate through the power of music. After meeting with therapists to learn how to work with the children, you will participate in a music therapy session that has ancient roots in Turkish-Islamic medicine. At its end, you will have an opportunity to socialize with these special youngsters — a memorable ending to an unforgettable experience.
Adult $125 USD, Child $75 USD, (profits benefit the Foundation of Disabled people)
Exciting Autumn Menu Celebrating Local Seasonal Produce
Through January 1, 2010, 6 p.m. to 11 p.m.
The autumn menu by new Chef de Cuisine Ali Ronay showcasing a unique approach to the culinary traditions of Turkey awaits you in Çintemani Restaurant. The à la carte menu offers a whirlwind journey around the country’s regional flavours from Thracian beef fillet, prawns from Turkey’s Mediterranean coast and tuna and octopus from Dardanelles to veal from Balikesir and chicken from Bandirma on the Sea of Marmara.
Tradition and Technique Autumn Degustation Menu
Through January 1, 2010, 6 p.m. to 11 p.m.
Discover the traditional flavours of the autumn season with Cintemani Restaurant's degustation menu entitled Tradition and Technique. Starters include yoghurt soup with cracked wheat, parsley, mint and dill; puff pastry, pumpkin and pomegranate; and black-eye pea salad with sorrel leaves and hazelnut sauce. For a satisfying main course, try our lamb shank a la sous vide, served with country noodles and dry curd. Guests can also enjoy Turkish pancakes with raspberry sauce for a satisfying dessert.
Yoghurt soup
“Dövme” – parsley – mint – dill
Puff turkish pastry
Pumpkin – pomegranate
Black eyed pea salad
Sorrel leaves – Adana prawn - hazelnut sauce
Lamb shank a la sous vide
Country noodles – dry curd
Turkish pancakes
Raspberry sauce
99,00 TL per person, 127, 00 TL including 2 glasses of local wine
Sacrifice Holiday Dinner Menu
November 27 through December 1, 2009, 6 p.m. to 11 p.m.
Enjoy six-course Sacrifice Holiday dinner menu in Çintemani Restaurant promising a unique approach to traditonal local tastes a while enjoying the breathtaking views of the Bosphorus.
“Wedding Soup” with Braised veal cheek served in bread cup
Citrus seasoned root vegetables cooked olive oil *Celery, sun choke, sweet potato
Puff pastry filled with roasted lamb, dried apricots and almonds
Rose water sorbet
Crepinette of Lamb liver and aromatic rice
Pomegranate jelly with clotted cream
99,00 TL per person
Tradition and Technique Autumn Degustation Menu
Through January 1, 2010, 6 p.m. to 11 p.m.
Discover the traditional flavours of the autumn season with Cintemani Restaurant's degustation menu entitled Tradition and Technique. Starters include yoghurt soup with cracked wheat, parsley, mint and dill; puff pastry, pumpkin and pomegranate; and black-eye pea salad with sorrel leaves and hazelnut sauce. For a satisfying main course, try our lamb shank a la sous vide, served with country noodles and dry curd. Guests can also enjoy Turkish pancakes with raspberry sauce for a satisfying dessert.
Yoghurt soup
“Dövme” – parsley – mint – dill
Puff turkish pastry
Pumpkin – pomegranate
Black eyed pea salad
Sorrel leaves – Adana prawn - hazelnut sauce
Lamb shank a la sous vide
Country noodles – dry curd
Turkish pancakes
Raspberry sauce
99,00 TL per person, 127, 00 TL including 2 glasses of local wine
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.
There are currently no events for this particular month, please check back soon.