Sultan
1435 2nd Ave.
(bet. 74th & 75th)

212-861-0200
www.sultan-nyc.com



Cold Appetizers
Roasted Baby Eggplant - Eggplant stuffed with tomato, Garlic & onion, tenderly roasted

Soslu Patlican - Cubes of eggplant mixed with tomato, garlic, olive oil & herbs

Eggplant Salad - Char grilled eggplant
mashed & tossed with garlic & lemon juice

Turkish Spicy Salad - Finely choped fresh tomato, red & green peppers with oriental parsley

Hot Appetizers
Mücver - Shredded zucchini pancakes
served on a bed of tomato sauce & topped with garlic yogurt sauce

Freshly Tossed Salad
Shepherd's Salad - Fresh tomatoes, cucumbers, onion & bell peppers finely diced & dressed with a light lemon vinaigrette

Main Courses
Lamb Shish Kebab - Marinated cubes of baby lamb skewered with onions & peppers. Served with rice, roasted green peppers & tomatoes

Sultan's Bliss with Chicken - Breasts of chicken served on a bed of roasted eggplant puree

Chicken Shish Kebab - Breasts of chicken
& mushrooms grilled on a skewer

Fresh Turkish Okra - Stewed with chickpeas & pearl onion served with rice

Grilled Whole Striped Bass - Char grilled bass with a touch of garlic in lemon & olive oil

Sword Fish Kebab - Cubes of swordfish grilled with onions & green peppers served with mashed potatoes, red onions & arugula

Cuisine: Turkish / Meditteranean
Avg. Check: $30 - $35
Attire: Casual Neat

The Sultan Turkish Restaurant opened in January 1999. Restauranteur Suleyman Secer's goal was to create a fine dining restaurant in Manhattan, with an Ottoman theme. Ottoman dishes reflect the Empire's great cultural diversity and multitude of tastes. However, Suleyman Secer did not want to cover the dishes of the entire Empire for that would require a very large kitchen. He settled upon "The Tastes Between Greece and the Middle East." Dishes are prepared at Sultan with the use of a variety of herb sauces and wine and offered to guests in a Mediterranean/European style presentation.

Suleyman Secer developed the concept for his now well-known Upper East Side establishment after visiting his native land, Turkey, in 1998. He went into Istanbul in search of new ideas and a new concept for a Turkish restaurant in Manhattan.

A traditional approach is also taken toward work in the Sultan's kitchen. Kebabs are prepared in the old-fashion style. The restaurant’s kitchen butchers cut meats by using traditional horizontal Turkish butcher knifes and chop and ground cuts of meat for Adana kebabs by hand. Meats are seasoned with spices directly from Turkey. Fish, in a traditonal fashion, is normally prepared whole. As in Istanbul, whole striped bass is served on Turkish "stone plates." In dramatic style, red snapper is prepared as a flaming salt-baked dish. Fish kebabs are made from swordfish, grilled with vegetables, and marinated wth Turkish spices.

In its first year, Sultan received several strong reviews from newspapers such as The New York Times and The New York Post, and several foreign travel magazines in Israel, Japan, and Turkey. Due to the restaurant's popularity, Suleyman Secer was invited to make an appearance on WNBC's "Today In New York" in May 1999. The restaurant received an Award of Distinction for the Zagat Survey, and in May of 2001, Sultan received an excellent review from
New York magazine.

PRIVATE PARTIES; PRIVATE ROOM; ON & OFF PREMISE CATERING; OUTDOOR DINING; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
Amex, Visa, Mastercard

HOURS
Lunch
7 Days 11 - 5

Dinner
7 Days 5 - 12

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