Turkey Menu

View from Daiquiri Dick's Patio

Turkey has been at the crossroads of many civilizations for centuries.  Turks have not only traded various goods but they also exchanged culinary habits and recipes with other people from all over the world. Therefore its cuisine is rich in variety, tasty to different palates and very healthy. All these characteristics put Turkish cuisine on the pedestal it deserves and you can sample this fusion of Central Asian, Middle Eastern and Balkan flavors at Daiquiri Dick's Restaurant during their Weekly Special.

Chef Ignacio Uribe, Chef de Cuisine Hugo Mejia and Sous Chef Rogelio Garcia have melded there ideas for Turkish cuisine. The rich, diverse and unique flavors will be offered during dinner February 22 to 28, 2016, which is served from 5:30-11pm.  This a la carte menu is featured along with the regular menu.

Explore the flavors of Turkey

*Turkish Aubergine Couscous Salad with Eggplant, Cherry Tomato, Lemon and Goat Cheese
*Spicy Falafels with Chickpeas, Cumin, Coriander, Pita Bread and Raita Sauce

*Baby Lentil Soup with Mint and Brioche Croutons

Main Courses
*Chicken and Okra Casserole served with Rice
*Souvlaki (Wicked Kebabs) with Pork Tenderloin and Grilled Peppers served with Oven Roasted Eggplant and Tzatziki Yogurt Cucumber Sauce
*Turkish Fish Stew served over Cous Cous with Capers, Artichoke Hearts, Green Olives and Ginger

*Katmer: Crunchy Pancakes with Pistachio and Mascarpone Cheese
*Sutlu Nuriye: Lighter Baklava with Almonds in Milky Syrup

Turkey has such an extensive food history with extraordinary characteristics and now you have the chance to sample a savory selection of dishes for a limited time.

During the winter season reservations are recommended, 222 0566. Just a note about our reservation policy. Reservations are held for a maximum of 15 minutes. They do not guarantee particular tables, although they make every effort to accommodate requests. This policy is in place to ensure the integrity of all reservations.

Daiquiri Dick's, An Exceptional Experience.