Lunch menus consist of food options offered by restaurants, cafes, or businesses to guests during lunch hours, which are generally more practical, filling, and can be served quickly. These menus are often prepared with combined options such as soup of the day, main course (meat-chicken-vegetable preference), side dish (pilaf, pasta, salad), and beverage. Lunch menus are practical, economical, and filling meal combinations preferred during noon hours.
1. Soup of the Day
- Lentil soup
- Ezogelin soup
- Chicken broth soup
- Vegetable soup
- Cream of mushroom soup
2. Main Courses
Meat Dishes
- Grilled meatballs (with rice pilaf and roasted vegetables)
- Beef sauté (accompanied by buttered rice)
- Grilled steak (with mashed potatoes)
- Baked lamb shank (with vegetable casserole sauce)
- Roast beef (without using lamb meat)
Chicken Dishes
- Grilled chicken breast (with grilled vegetables)
- Creamy mushroom chicken (with parsley, thyme, rosemary, grated cheese)
- Chicken schnitzel (french fries + green salad with lemon)
- Chicken fajita (with tortilla bread)
Fish Varieties
- Grilled sea bass (with arugula, lemon, olive oil, fresh mint, capers, pomegranate molasses)
- Grilled salmon (with quinoa salad)
- Fried fish (with anchovy, horse mackerel options)
Vegetable & Vegetarian Menus
- Green beans with olive oil (onion, garlic, tomato, carrot, dill)
- Vegetable couscous
- Mushroom risotto
- Pastas with red sauce (olive oil, pepper, thyme, basil, tomato)
- Baked vegetable gratin (eggplant, pepper, cream sauce, spinach, broccoli, zucchini, carrot, mushroom, potato, kasseri cheese)
3. Wrap & Sandwich Varieties
- Grilled chicken wrap
- Meatball wrap
- Falafel wrap
- Tuna sandwich
- Chicken club sandwich
- Mozzarella & tomato panini
4. Bowl / Light Lunches
Protein Bowl (a bowl meal prepared with high-protein ingredients)
- Grilled chicken / salmon / meat (olive oil, arugula, lemon, vegetable garnish, rosemary)
- Quinoa base, avocado, boiled egg, mixed greens
Mediterranean Bowl
- Chickpeas, arugula, tomato, cucumber, tahini sauce, olives
Detox Bowl
- Spinach, zucchini, carrot, chickpeas, light yogurt sauce
5. Pasta & Risotto
- Alfredo (creamy chicken)
- Bolognese
- Arrabbiata (spicy tomato sauce)
- Four cheese
- Mushroom risotto
6. Salad Varieties
- Grilled chicken salad
- Tuna salad
- Shepherd's salad
- Mediterranean salad
- Green salad with avocado
- Arugula salad with cheese
7. Side Flavors
- French fries
- Baked potatoes
- Roasted vegetables
- Macaroni and cheese
- Onion rings
8. Dessert of the Day
- Soufflé (a soft and fluffy baked dessert)
- Crème brûlée (baked creamy dessert)
- San Sebastian (cheese dessert)
- Pistachio baklava
- Fruit yogurt
9. Beverages
- Ayran
- Mineral water
- Ice tea
- Lemonade
- Soft drinks
- Turkish coffee / tea
How are Lunch Menu Prices Determined?
When determining lunch menu prices, the cost of the meals is calculated first. This covers material, labor, and operating expenses. Additionally, the targeted profit margin is added, and factors such as portion sizes, food variety, and presentation quality are taken into consideration. Competitor prices, the economic status of the location, and the payment capacity of the target customer base also play an important role in price determination.
NOT: Sayfamızdaki Lunch Menus menüleri örnek amaçlıdır. Besler Catering, kişi ve kurumların beklentilerine ve ihtiyaçlarına uygun Lunch Menus menülerini özenle hazırlar.
