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Warm bread served with ayoli dip

3. Mid – table starters
Beef Carpaccio with pomegranate concentrate and balsamic vinegar
Green salad in date honey vinaigrette
Rosted eggplant with with tehina
Entrees in Additional charge
Market salad - tomatoes, fresh chili, radishes, Tasso’s, preserved lemon,
fresh herbs and croutons 39
Fish sashimi with caramelized figs, fresh chili, cucumber fibres
and honey and lemon vinaigrette 49
Sweetbreads – stir fried with roasted sherry, garlic confit, Swiss chard and Israeli masbaha 56
Main courses in 79 nis
Gnocchi with wild mushrooms stir-fried in garlic cream and white truffle oil
Chicken Breast - Served with a warm salad of quinoa, cranberries, fried onions and parsley
Chicken livers with caramelized peaches and Shallots and silan, served with mashed potatoes
Hrimme - Spicy Moroccan fish stew with garlic confit and home-made Preserved lemons
Italian pesto risotto with sun dried tomatoes

4. Main courses in 99 nis
Fish fillet served with peas and mint cream, root vegetables and olive oil sauce
Roasted chicken pullet with sliced camp-fire potato, garlic confit, honey and mustard sauce
Fan of duck breast with orange sauce and honey glazed endive, served with mashed potatoes
Seared Salmon Fillet - Served with peppers cream, herbs and asparagus salad
Main courses in 119 nis
Entrecote with roasted tomatoes, browned Shallots, balsamic Vinaigrette and rich demi sauce
Grilled Butcher cut, served with seared Portobello mushroom, bone marrow and pepper sauce
Grilled beef filet served with asparagus, mashed potatoes and rich wine sauce (addition of 10 nis)
Tournedos "Rossini" - Fillet of veal, escalope of goose liver
In wine sauce & asparagus (addition of 35 nis)