TuLily
Modern French Cuisine
Bebek • İstanbul
Cocktails
Signature Creations
Golden Lily
Hennessy XO, champagne, honey liqueur, gold flakes
Served with crystallized ginger
French Martini
Grey Goose vodka, Chambord, pineapple, vanilla
Garnished with edible flowers
Cognac Sidecar
Rémy Martin VSOP, Cointreau, lemon, sugar rim
Classic French cocktail
Entrées
Refined Starters
Foie Gras Terrine
Duck foie gras, Sauternes gelée, brioche toast
Aged 48 hours in our cellar
Escargots de Bourgogne
Burgundy snails, garlic herb butter, puff pastry
Traditional French preparation
Oysters Champagne
Fresh Belon oysters, champagne mignonette
Selection of 6 from Brittany
Plats Principaux
Main Courses
Côte de Bœuf
Prime ribeye, red wine jus, bone marrow, vegetables
Dry-aged 28 days, serves two
Bouillabaisse
Mediterranean fish stew, saffron, rouille, croutons
Traditional Marseille recipe
Canard à l’Orange
Roasted duck breast, orange gastrique, confit leg
Slow-cooked for 6 hours
Desserts
Sweet Endings
Soufflé au Chocolat
Dark chocolate soufflé, Grand Marnier, vanilla ice cream
Allow 25 minutes preparation
Tarte Tatin
Upside-down apple tart, calvados ice cream
Made with Granny Smith apples
Crème Brûlée
Vanilla custard, caramelized sugar, fresh berries
Torched tableside