Bread

 
Brioche
 
12
 
Served with mixed olives, garlic confit, and balsamic vinegar
 
Jerusalem Bagel
 
12
 
Served with Har Bracha tahini and shredded tomatoes
 

Cold Appetizers

 
Green Summer Salad
 
62
 
Lettuce hearts, mixed leaves, endives, yuzu-citrus vinaigrette, and blanched almonds
 
Tomato Salad
 
58
 
Multicolored tomatoes, tomato gazpacho, pine nuts, basil chips, and balsamic vinegar
 
Red Tuna Sashimi
 
72
 
Served with charred baby eggplant, hot pepper and pickled lemon vinaigrette, black tahini, and tomato seeds
 
Grouper & 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
 
"East Meets West" Chicken Salad
 
68
 
Served with basil, mint, Campari, savory meringue flakes, yuzu cheese, and pickled watermelon
 
Chestnut & Foie Gras Pate
 
88
 
Served with pears glazed in red wine, brioche, and hazelnuts
 

Hot Appetizers

 
Fish Pastry Cigar
 
65
 
Served with grated tomatoes, vegan amba labneh, and fresh leaves
 
Asparagus & Corn
 
67
 
Served with crispy polenta fingers, roasted shimeji and king oyster mushrooms, and egg yolk confit
 
Mushroom & Chestnut Risotto
 
110
 
Served with porcini mushroom puree, zucchini flowers in tempura, and Portobello mushroom chips
 
Taboon-Roasted Cauliflower
 
68
 
Served with leeks glazed in coriander seed oil, root vegetable and white wine puree, and shipka pepper vinaigrette
 
Sweetbreads
 
85
 
Served with pumpkin ravioli, chicken broth, onion puree, and winter artichokes
 
Foie Gras Knafeh
 
110
 
Chestnut and lotus puree, popcorn ice cream, and a dark chocolate Bordelaise sauce
 

Main Courses

 
• Yellow Tomato & White Wine Gnocchi
 
68/85
 
Served with artichoke, blistered tomatoes, pine nuts, and basil chips
 
Marinated Salmon
 
115
 
Served with pureed white sweet potato, salt-baked beets, shimeji mushrooms in a teriyaki glaze, and zucchini flowers in tempura
 
• Mediterranean-Style Grouper Curry
 
145
 
Served with Syrian olives, a sheet of fresh pasta, chickpeas, zucchini, and cilantro
 
Chicken Breast & Chestnuts
 
105
 
Served with taboon-roasted pumpkin and brown chicken broth
 
300g Entrecote
 
165
 
Served with French fries, 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
 
185
 
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