98 NIS (First + Main Course)
| First Course |
|---|
| Mediterranean Lentil Soup |
| with sheep’s milk yoghurt and garlic chips |
| Salt Cod salad |
| with lettuce hearts, semi-hard boiled egg, anchovy and bottarga |
| Baladi Cabbage Leaves |
| stuffed with lamb and rice, served with goat’s milk labaneh |
| Sea-Fish tartar |
| with baby radishes, hot pepper, and a green Far Eastern vinaigrette |
| Salad of Green Leaves and endive hearts |
| with a mustard vinaigrette and aged Parmesan |
| Calamari & giant white bean salad |
| with mint, rashad, and red onion |
| Main course |
|---|
| Fat Cow Rump Steak |
| with roasted market vegetables and red wine |
| Tajine of sea-fish patties |
| with Jerusalem artichoke and peppers |
| Calamari alla plancha |
| with a hot tomato cream and purple basil |
| Pappardelle |
| with artichokes, olive oil, and parsley |
| Sea Fish baked with olive oil |
| served with baked beetroot and a Provencal vinaigrette |
| Veal ragù |
| with handmade egg-yolk fusilli |
125 NIS (First + Main Course)
| First course |
|---|
| Grouper Carpaccio |
| with lemon and chive tartar in aromatic oil |
| Shrimp Ravioli with ginger and green onion |
| in a crab stock |
| Smoked Green-Wheat soup |
| with tomato and Parmesan bruschetta |
| Whole artichokes |
| with rocket, capers, anchovies and Parmigiano Reggiano |
| Endive hearts and tomatoes |
| with Hameiri Cheese and black-olive oil |
| Moroccan Cigars filled with milk-fed veal offal |
| Served with Al Arz tahini |
| Main course |
|---|
| Onglet steak |
| with marrowbone, pearl onions & beef jus |
| Kebabs of Grouper and Tuna Toro |
| with a hot vinaigrette of char-grilled vegetables and coriander |
| Handmade egg-yolk linguini |
| with Tiger Shrimps and salty butter |
| Lamb Shoulder Couscous |
| with whole chickpeas, market vegetables and spices from the Maghreb |
| Milk-fed veal Liver |
| with oyster mushrooms, sage, and mashed potatoes |
| Sea-fish Hraymi |
| with cherry tomatoes "cream" and caraway seeds |
| The Sweets (45 NIS) |
|---|
| Chocolate sable |
| with a crystallized hestnut cream (+16 NIS) |
| Mahalabiya of almond milk |
| with crystallised pistachios and rose-syrup |
| Savarin cooked with rum |
| and served with a vanilla and red raspberry crema |
| White Cheese and tonka icing |
| with blackcurrant ice-cream |
| Turkish quince in yellow wine |
| with crème fraiche and vanilla ice-cream |
| Strawberry soup |
| with a sour cream sorbet |
| Handmade Sorbets |
| four flavours |
| Assortment of handmade Petits Fours |