Starters

 

 

35

Green salad with small radishes and cherry tomatoes

 

48

Potato gnocchi with forest mushrooms and truffles                              

 

45

Salted sirloin bruschetta with fresh figs, bazil sprouts and balsamic vinegar

 

48

Grilled asparagus with champignon, spinach and a poached egg

44

Grilled chicken liver on toast with bananas and vanilla caramel

 

47

Fresh open sea fish sashimi in "bloody marry" and soy

 

58

Grilled sea bass with “confit” tomatoes and provencal jelly

 

 

Main courses

 

 

95/130/162

Grilled rib-eye steak with potato puree and piqual olive oil

 

78

Stir fried rib- eye slices in a rice envelope with a mango and green cury salsa

 

78

Gray mullet fillet, warm vinaigrette of lemon confit, tomatoes and potato puree

 

79

Spring chicken “sous- vide” with green Falafel and aromatic herbs

 

72

Fettuccine  "Putanesca" – pasta with tomatoes, olives, anchovies and capers         

92

Salmon with roasted pumpkin, champignon and coconut, thyme and lime sauce

 

96

Sea bass with miso and lemon, cherry tomatoes, spring onions and spinach

 

98

Mediterranean sea bream with eggplant cream, bulgur and summer vegetables

 

98

Goose supreme in citrus honey and cinnamon, with a tart cream of Granny Smith apples and swiss chard 

 

118

Grilled sirloin with potatoes, mushrooms and parsley

  

40 NIS per 100 g

We sometimes serve grilled prime rib with potato puree and green salad