Bread & butter - NIS 10
Homemade pretzel served with anchovy butter
Appetizers
Roasted chili peppers - NIS 28
on a bed of soft goat cheese, olive oil, garlic, tomatoes & lemon juice
Grilled eggplant - NIS 28
with Tehini from Nazareth, olive oil, garlic, lemon & pine nuts
Fresh herbs salad - NIS 28
chopped & seasoned with lemon juice, olive oil & roasted cashew nuts
Sweet tomato slices - NIS 32
served with salty white cheese, olive oil, coriander, chili and black olive
Homemade Ikra - NIS 44
served with autumn vegetables
Fish tartar - NIS 55
with beet root in hyssop, olive oil and honey sauce
Cured sirloin - NIS 49
served with fruit, pine nuts and green leaves garnish
Country style pate of chicken liver - NIS 49
pistachios & fruit comfiture in red wine
Beef fillet carpaccio - NIS 49
in balsamic vinegar, basil, fresh leaves salad, pine nuts & parmesan cheese
Vegetarian
Pasta in olive oil - NIS 70
dry tomatoes, lemon, tapenade, ricotta and monchego cheese
Schupfnudel - NIS 84/50
potato noodles in porchini cream sauce, asparagus and fried seaweed
Seafood and fish
Crab bisque - NIS 40
with cream and assorted seafood
Calamari a-la plancha - NIS 48
with white beans, yogurt, garlic dressing and tapenade
Shrimps and scallops - NIS 105/65
with tomatoes, anchovies & olives in butter, ouzo and olive oil sauce
Fried "catch of the day" - NIS 70
coated in polenta served whole with chick peas and leek
Sea bream fillet "a la plancha"- NIS 98/65
served with eggplant-potato puree & herbs pesto
Trout fillets - NIS 98/65
served in skillet with wine, mustard and cream sauce with toasted almonds
Meat
Fried crispy chicken livers- NIS 84/50
in Egyptian seasoning served with Russian sauce
Homemade sausages - NIS 74/45
with sauerkraut and bacon served with "shpetzley
Lamb spareribs - NIS130/85
in date syrup sauce with baked Pumpkin in cinnamon and Rosemarie
Grilled stake served with winter vegetables ragout
Beef fillet medallions - 130/85
in a cast iron pan with cream & pepper sauce served with "shpetzley