|
|
| 32 |
 |
| with goats’ cheese, coriander and chili |
| 29 |
|
| with goats’ labane |
| 37 |
|
| with gravlax, crème fraiche and dill |
| 22 |
|
| served with toasts |
| 38 |
|
| with coriander and orange |
| 38 |
|
|
| 38 |
|
| served with a kidney bean salad, tehina and chipotle vinaigrette |
| 44 |
|
|
| 46 |
|
|
| 46 |
|
| served with a salad of grilled vegetables and sheep yoghurt |
| 48 |
|
| with blue cheese and moist apple in a pecan vinaigrette dressing |
| 52 |
|
| with buffalo mozzarella served with roasted pumpkin seeds and sunflower seed spouts with chilli-infused oil |
| 60 |
|
| served with a herb salad and radish |
| 60 |
|
| served with roasted eggplant, baby radish, coriander, tehina and red chilli |
| 60 |
|
|
| 65 |
|
| served with three kinds of cheese, date honey and nuts |
| 65 |
|
| with wasabi, shallots, persimmon and cider sauce |
|
|
|
| 42 |
|
| with herbs and sea salt served with potatoes - price per 100g |
| 85 |
|
| with slivers of white fish |
| 85 |
|
| served with goats’ cheese, zucchini and coriander leaves |
| 55/85 |
|
| in a cream, mushroom and baby spinach sauce |
| 85 |
|
| with cream Jerusalem artichoke chestnut sauce |
| 95 |
|
| in a mushroom ragù sauce on a bed of potato puree and a mushroom casserole |
| 95 |
|
| on a bed of pureed mangold (chard) leaves with pickled lemons and pepper cream |
| 60/95 |
|
| in a Persian khoresh sauce served with pasta |
| 80/125 |
|
|
| 80/125 |
|
| made with musar (red drum fish) in a spicy peppers and tomato sauce served with sweet challa |
| 130 |
|
| on a bed of onion puree in a pepper sauce |
|
|
|
|
|
|
|
|
|
| baked in a brick oven, and served with tzatziki, ikra, goat’s milk labaneh and tahini |
|
|
| rich fish soup, scented with orange and coriander |
|
|
| served on a bed of chopped salad with goat’s milk yogurt |
|
|
| with blue cheese and melon on spinach leaves with an eggplant confit vinaigrette |
|
|
| cucumbers, tomatoes, onion, red peppers, parsley, chilli and tahini |
|
|
| served on tahini, chipotle vinaigrette with a red-bean salad |
| 15 |
|
|
|
|
|
| 65 |
|
| in a sauce of port, Portobello mushrooms, and young spinach leaves |
| 65 |
|
| hot spicy sauce with goat cheese, zucchini and coriander |
| 75 |
|
| with slices of sea bream, sun-dried tomatoes, zucchini, onion and herbs |
| 75 |
|
| with mashed potatoes and herb salad |
| 85 |
|
| a spicy dish with carrots, peppers, and potatoes, served with sweet challah bread |
| 90 |
|
| on a bed on puréed onions, with a wine sauce and fried leeks |
| 90 |
|
| with mashed potatoes, Swiss chard, pickled lemon and pepper cream |
| 100 |
|
| with skewers of grilled vegetables and herb salad |
|
|
|
| 25 |
|
|
| 35 |
|
|
| 25 |
|
| Service not included |
|
|
|
|
|
|
|
| rich fish soup, scented with orange and coriander |
|
|
| strips of home-cured salmon, served with focaccia, creme fraiche, hijiki seaweed, and capers |
|
|
| cucumbers, tomatoes, onion, red peppers, parsley, chilli and tahini |
|
|
| served on a bed of chopped salad with sheep’s milk yogurt |
|
|
| with mozzarella, pumpkin seeds, sunflower sprouts, & olive oil |
|
|
| with blue cheese and melon on spinach leaves, with eggplant confit |
|
|
|
|
|
| with slices of sea bream, sun-dried tomatoes, zucchini, onion and herbs |
|
|
| in a sauce of port, Portobello mushrooms, & young spinach leaves |
|
|
| with mashed potatoes, Swiss chard, pickled lemon and pepper cream |
|
|
| with skewers of grilled vegetables and chive salad |
|
|
| on a bed of pureed onions, with a red wine sauce and sauteed leeks |
|
|
| hot spicy sauce with goat cheese, zucchini and coriander |
|
|
| a spicy dish with carrots, peppers, and potatoes, served with sweet challah bread |
|
|
|
|
|
|
|
|
|
