Just as Chef/Owner Faizal Kassam of Terroir Kitchen takes great care in the preparation of fresh, innovative food, Suvla crafts award-winning wines from the terroir of the historic Gallipoli peninsula in Turkey. Wine lovers will experience a traditional taste of Gallipoli through seven delicious dishes paired with seven quality wines.

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dungeness crab
bruschetta, bitter greens, blood orange aioli
– Suvla Kabatepe White 2014-
(Chardonnay, Sauvignon Blanc, Semillon, Rousanne, Marsanne, Kinali Yapincak)

grilled octopus
salad of chickpeas, cucumbers, radishes, parsley, preserved lemon vinaigrette
-Suvla Kabatepe Rose 2014-
(Merlot, Malbec, Karasakiz)

roasted ling cod
Tuscan black kale, tomato, anchovy, thyme breadcrumbs, olive oil
-Suvla Kabatepe Red 2013-
(Karasakiz, Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc)

house made farfalle
Calabrian chili, garlic, anchovy paste, lemon, parsley, bottarga
-Suvla Kirte 2011-
(Cabernet Sauvignon, Merlot, Cabernet Franc)

duck breast
soft polenta, espresso, foie gras, huckleberries in grappa
-Suvla SIR 2011-
(Syrah, Merlot, Grenache Noir, Cabernet Franc, Karasakiz)

lamb shoulder
peppermint tea couscous, green goddess yogurt, merguez vinaigrette
-Suvla SUR 2010-
(Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot)

bison rib
hunter style, cannellini beans, rosemary, garlic, black truffle
-Suvla Reserve Syrah 2011-
(Syrah)

petit fours

Menu and wines subject to change