Bread

 
Brioche
 
12
 
Served with mixed olives, garlic confit, and balsamic vinegar
 
Sourdough
 
12
 
Served with skhug aioli and shredded tomatoes
 

Cold Appetizers

 
Green Summer Salad
 
58
 
Salanova lettuce, endives, spinach, mint, seared nectarine, a chili-citrus vinaigrette, and hazelnuts
 
Tomato Salad
 
55
 
Multicolored tomatoes, tomato gazpacho, garlic breadcrumbs, basil chips, and balsamic vinegar
 
East & West Chicken Salad
 
68
 
Chicken breast with green leaves, fried rice noodles, roasted sesame, and satay sauce
 
Fish & Cucumber Tartare
 
65
 
Served with cucumber and mint gazpacho, wasabi peas, labneh, and powdered Thassos olives
 
Classic Beef Carpaccio
 
65
 
Served with balsamic vinegar, mustard aioli, garlic confit, and olive oil
 
Red Tuna Tartare & Watermelon Consommé
 
65
 
Served with basil, mint, Campari, savory meringue flakes, yuzu cheese, and pickled watermelon
 
Chestnut & Foie Gras Pate
 
85
 
Served with pears glazed in red wine, brioche, and hazelnuts
 

Hot Appetizers

 
Fish Pastry Cigar
 
68
 
Served with grated tomatoes, amba labneh, and fresh leaves
 
Sweetbread Msabbaha
 
83
 
Served with homemade hummus, ratte potato chips, black eggplant cream, shipka pepper vinaigrette, powdered tahini, and pickled lemon puree
 
Foie Gras
 
110
 
Served with a fried onion and chestnut rotolo, and an apricot and nut tangia in white wine and spices
 
White Asparagus & Corn
 
67
 
Served with fried polenta fingers, roasted shimeji and king oyster mushrooms, and egg yolk confit
 
Risotto Romesco
 
68
 
Tomatoes, mint, roasted almonds, and pine nuts
 

Main Courses

 
Mushroom & Chestnut Gnocchi
 
68/85
 
Served with roasted mushrooms, porcini and truffle broth, spinach, and egg yolk confit
 
Marinated Salmon
 
105
 
Served with pureed white sweet potato, salt-baked beets, shimeji mushrooms in a teriyaki glaze, and zucchini flower in tempura
 
Grouper Fillet & Eggplant
 
135
 
Served with white eggplant cream, crispy eggplant, hot lentil salad, and black tahini
 
Chicken in a Wasabi Crust
 
95
 
Roasted spring chicken with a pea-mint and cilantro puree, kohlrabi cubes, and coconut cream
 
350g Entrecote
 
165
 
Served with fried potatoes, in an herb gremolata and pepper sauce
 
Beef Fillet
 
175
 
Served with mashed potatoes and truffles, bone marrow, and glazed pearl onions in a bordelaise sauce
 
Lamb Chops
 
180
 
Served in sofrito with ratte and vitelotte potatoes, brown chicken broth, and ras el hanout spices
 

Chef's Special

 
Aged Prime Entrecote Rib on the Bone (600-1200g)
 
50 NIS per 100g
 
Served with green salad, French fries, mashed potato and truffles, and bordelaise sauce