Handmade Frenna Brioche, Mixed Olives, Garlic confit, Faba dip 32 | Hot peppers plate 18
56
Zaaluk of beets leaves, roasted and smoked beets, pine nuts, homemade dukkha
58
Tahini foam, Urfa pepper, Levantine spice mix, vegan parmesan
63
Mint & carrot cream, roasted carrots, cured lemon and harissa vinaigrette
63
– Colored local mix of cherry tomatoes, cured yolk
65
Beetroot leaves, sorrel, watercress, spinach, green onion, sumac, blood orange
62
Lalique lettuce, red endive, cherry tomatoes, roasted almonds, maple & mustard
67
Ajo Blanco, fennel & sorrel salad, grapes
76
Avocado, chive, yellow tomato gazpacho and green herbs oil
172
Hand torn black pasta, self-caught fish, olive oil, garlic and white wine
192
Seared on the plancha, lemon butter, funnel berigol, yogurt and orange oil
198
Green beet leaves, red & yellow cherry tomato butter, velvety potato puree
86
Green zaa’tar herbs crepes, tahini, onion & fresh leaf salad
162
Northern Israeli spiced goose breast, local root fondue, roasted pumpkins & berries
167
Onion cream, roasted bok choy, crispy chestnut gnocchi and beef stock
183
Risotto, Israeli port wine stock, fresh greens and pear salad
210
Skewered, velvety potato mash, asparagus, demi-glace
