• Buisness Lunch
• Dinner
• Weekend
• Vegetarian
• Bar

98  NIS (Appetizer + Main Course)

First course

Artichoke Heads in olive oil

with rocket & an anchovy & caper vinaigrette

Black cabbage & soft cheese Ravioli

with salty butter

Salad of Green Leaves & endive hearts

with a mustard vinaigrette & aged Parmesan

Grouper Tartar

with yellow tomato gazpacho, green chili peppers & olive oil

Calamari Salad

with white beans, red onions, rashad, lemon juice & olive oil

Vine Leaves stuffed with lamb & rice

with Uzbek raisins & sheep's milk yoghurt

Main Course

Fish Cutlets

with broad beans, cardoon, fresh turmeric and coriander

Calamari alla plancha

with a hot tomato cream & purple basil

Grilled Sea-Fish with olive oil

with salt-baked beetroot, artichokes & Provençal vinaigrette

Egg-Yolk Spaghetti

with roasted tomatoes, Kalamata olives & basil leaves

Fat Cow Rump Steak

with roasted market vegetables & red wine

Egg-Yolk Fusilli

with a ragù of veal, root vegetables, red wine, and Parmigiano Reggiano

125 NIS (Appetizer + Main Course)

First course

Jumbo Asparagus

with a fresh porcini cream & breadcrumbs sautéed in butter

Salt Cod salad

with a semi-soft egg, ratte potatoes, anchovy &  bottarga

Shrimp Ravioli

with ginger & green onion, in a blue crab stock

Red Tuna Sashimi

with blood oranges, shallots, micro basil leaves & wasabi

Endive hearts & tomatoes

with Hameiri Cheese & black olive oil

Moroccan Cigars

with milk-fed veal offal, & Al Arz tahini

Main Course

Kebabs of Grouper and Tuna Toro

with a hot vinaigrette of char-grilled vegetables and coriander

Handmade egg-yolk linguini

with Tiger Shrimps & salty butter

Sea-fish

with Arab spinach & green asparagus, in a tomato butter

Milk-fed veal Liver

with oyster mushrooms, sage, & mashed potatoes

Onglet steak

with marrowbone, pearl onions & beef jus

Lamb Shoulder Couscous

with whole chickpeas, market vegetables & spices from the Maghreb

The Sweets (NIS 45)

Chocolate

with a hazelnut cream and cocoa ice-cream

Mahalabiya of almond milk

with crystallised pistachios and rose-syrup

Strawberries and blood oranges

with sour-cream Pannacotta

Turkish quince in yellow wine

with crème fraiche and vanilla ice-cream

Assortment of handmade Petits Fours

Handmade Sorbets – four flavours