First Course
First Course
Israeli vegetable soup
35
a selection of seasonal vegetables and tomatoes made broth thick with white beans
Chopped salad
35
consisting of cucumbers, tomatoes, onions, red peppers, parsley, chili & tahini
Spicy roast eggplant
39
in a spicy tehini marinade accompanied by chickpeas, grilled tomato salsa & herb salad
Endive salad
45
with an aromatic quince jam accompanied with blue cheese, pecan nuts & young spinach leaves
Mullet Kabab tahini
45
chipotle weingerte & red bean salad
Pumpkin carpaccio
52
sweet pickled pumpkin with mozzarella cheese, pumpkin seeds, sunflower sprouts lined with olive oil
Tuna carpaccio
52
oasted eggplant, olives, garden radish, chili & reach of tahini
Gravlax
55
home pickled salmon on a focaccia. served with creme fraiche, capers, dill & chili
Chestnut risotto
55
munzago cheese & celery
Yellowtail tartar
58
in a black bean salad with coriander & tomatoes accompanied by a spicy guacamole
Hand made Pine nuts and almonds gnocchi
60
camembert cheese and a shallots onion sauce , sage & pure honey
Fried crispy Cod flakes
60
sereved with baby lettuce leaves wrapped in caesar dressing, confit tomato and munzago cheese
"Carpaccio duet" salmon & tuna
65
served with spinach salad, jerusalem artichoke, pine nut, capers & chili
Finger size mediterranean Red Mullet
65
fried in delicate herb coating and served with kohlrabi salad & mint
Grilled vegetable skewer
65
selection of grilled vegetables on top of three types of cheese, date honey & nuts
