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