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2. –
Warm bread served with ayoli dip
Mid – table starters
Beef Carpaccio with pomegranate concentrate and balsamic vinegar

3. Green salad in date honey vinaigrette
Rosted eggplant with with tehina
Entrees in Additional charge
Roast beef and preserved sirloin served with mustard and Cornish 39
Fish sashimi with wasabi and Asian vinaigrette 39
Seared veal sweet breads with Swiss chard, garlic confit & Arisa 48
Main courses in 79 nis
Gnocchi with forest mushrooms and micro leaves
Torn pasta with minced tomatoes, garlic confit and chives
Chicken breast with mustard sauce and roasted sweet potato
Chicken livers with caramelized pears and date syrup, served with mashed potatoes
Hriima-spicy mullet with preserved lemons and Moroccan bread
Main courses in 99 nis
Artichok erisotto, lemon mint and grated

4. fish filet with eggplant medallions, baby spinach and extra virgin olive oil
young chicken pullet with mushrooms and roasted garlic cream
Duck breast with berry’s and chestnut puree
Seared sirloin served with artichoke confit
Main courses in 119 nis
Entrecote with camp fire potatoes, roasted tomato and chimichurri
Seared Salmon with Bok-Choy, zucchini and Chardonnay Sauce
grilled Butcher cut served with bone marrow, mushrooms and beef stock
Grilled beef fillet served with mashed potatoes, asparagus and red wine sauce (addition of 10 nis)