Entree
Escargot - NIS 48
Fresh local Land Snails Served in Compound Butter
Veal Liver Pate - NIS 52
Served with Truffle, Wall Nuts & Eggplant Confiture
Carpaccio Flowers - NIS 48
Beef Filet Stuffed with Baby leaves and Parmagane Cheese
IPA Pie - NIS 46
Chunks of Rib Eye Steak, Root Vegetables, Smoked Chestnuts Cooked in the Local Dancing Camel Beer and Covered with Puff Pastry
NG Crunch - NIS 42
Mixed Green Salad, Sweet Potato Crunch and Parmagane Cheese, served with the House Dressing
Eggplant Salsa - NIS 38
Grilled Eggplant with Tomato Salsa and Goat Cheese, Served with a Coriander and Mint Pesto
Green Hill - NIS 44
Chopped Herb Salad, with Shrimps, walnuts Served with an Orange Chili Vinaigrette
Soup of the Day
ask the waiter
Main courses
Entrecote NG - NIS 110
330 gr
Ostrich Filet - NIS 92
Served with Cumberland Sauce 250 gr'
Sirloin (Heifer) Steak - NIS 98
300 gr
Fillet of Beef- NIS120
220 gr
Spare Ribs With Chilli Coffee Confiture - NIS 98
450 gr
Lamb Double T-Bone- NIS145
600 gr
Risotto Porcini - Vegetarian - NIS75
Baked on Portobello Mushrooms Served with Truffle & cream Sauce
*All dishes are served with Creamed Sweet Potato & Potato Mash, Mangold Leaves and green beans sautéed in olive oil & garlic.
Meat indulgence
Porterhouse Steak - NIS 290
1.2 kg
Entrecote NG MAX - NIS 235
800 gr
Chunks Of Beef Filet - NIS 235
in Red Wine and Onion Sauce 550 gr