Turquoise Restaurant, Tel Aviv

Starters

Pickled fish | slices of pickled and smoked fish, olive oil and scallions 
Tzaziki | Labane cheese, cucumbers, garlic and olive oil 
Grilled beets with Hameiri cheese | cherry tomatoes, Hameiri cheese and tarragon 
Gravlax | home pickled salmon, capers, dill and olive oil 
Artichoke | fresh artichoke, Parmigiano Reggiano, oregano, garlic and olive oil 
Bresaola | slices of sirloin pickled in coarse salt, black pepper, thyme and caraway 
Prosciutto de Parma | fine slices of choice Italian Prosciutto 

Salads 

Chopped salad | Turquoise's finely chopped vegetable salad / with tehini 
Iceberg salad | lettuce, pear slices, pecan nuts and Stilton cheese 
Fennel salad | fennel confit, fresh fennel, olives, red onions and yogurt spiced with sumac and cumin 
Raw tuna salad | arugula, soy, olive oil and sesame seeds 

First course

Ceviche | saltwater fish, celery, lemon slices, mint leaves, red onion, olive oil and lemon 
Seared spicy tuna | Sōmen noodles and spicy mayonnaise 
Tuna carpaccio | soy, preserved lemons and sesame oil 
Grouper kebab | leek confit and crushed tomatoes 
Wild rice with lentils and shrimps | olive oil, tomatoes and scallions 
Beef fillet carpaccio | arugula, olive oil, Parmigiano Reggiano and reduced balsamic 
Grouper slices | in a tomato, garlic and basil sauce
Shrimp falafel | served with tehini and a piquant tomato and cilantro salad 
Tuna tartar | soy, olive oil, scallions and micro leaves 
Fish cutlets | herbs, fish stock and preserved lemons 
Piquant fish soup | fish stock, tomatoes, root vegetables and fresh saltwater fish 
Beef fillet tartar | coarsely chopped with onions, cornichon and Madagascar peppers, served on crostini 

Pasta and Risotto

Seafood penne | shrimps, calamari rings, shrimp stock, cream and garlic 
Pappardelle fungi misto | wide pasta, assortment of mushrooms, olive oil, garlic and parsley 
Spaghetti alle Vongole | fresh Vongole clams, olive oil, garlic, white wine and parsley 
Oxtail risotto | beef stock, porcini mushrooms and Parmigiano Reggiano 

Fish and seafood

Fried calamari rings | served with a garlic and dill mayonnaise 
Mussels in white wine | tomatoes, garlic, butter and parsley 
Shrimps and/or calamari | white wine, garlic confit, butter and parsley 
Assortment of seafood | prepared a la plancha 
Sea bream | grilled / fillet prepared a la plancha 
Red mullet | fried, served with crushed tomatoes and olive oil 
Salmon | seasoned with nutmeg and reduced balsamic 
Grouper hrayme | spicy fish stew with tomatoes, peppers, garlic and herbs 
Baby grouper | by weight in the oven / fried  
Sea bass | grilled / fillet prepared a la plancha 

Meat

Baby chicken pressed down with weights | marinated in olive oil, garlic and thyme 
Crown roast of lamb | sliced and served with grilled root vegetables 
Beef filet | 250 grams, grilled and served with a beef stock and red wine sauce 
Entrecote | 400 grams, grilled 
Sirloin | 300 grams, grilled, served sliced 
All main dishes served with oven roasted seasonal vegetables
Seawater fish and seafood depending on daily supply