We started our meal with fresh pitas and a creamy mushroom soup.
For my entree, I got the Turkish Meze plate. The dish came with muhammara - a spicy dip made from red peppers, carrot salad with olives and feta and musabaha - a course hummus.
From there, Mr. Charlestown Culinary had the grilled Mahi-Mahi which was served on top of braised greens with a yogurt sauce and fried green tomatoes. On top of the grilled fish was a charmoula, a Moroccan marinade made from a mixture of herbs, garlic, lemon and spices.