INTRODUCTION
Homemade bread with butter, cabbage in sesame and olives - NIS 16
Homemade bread - NIS 8
FIRST COURSES
Chef’s salad - NIS 36
Green leaves, red cabbage, cherry tomatoes, mint, cubes of Feta cheese, sunflower & pumpkin seeds & walnuts with two sauces: red pepper and cider
Nimrod onion soup - NIS 32
Served with toasted bread and grilled cheese
Local herb cream soup - NIS 34
Served with sour cream and sumac seasoning
Liver pate with Cassis liquor - NIS 36
Served with a sauce of forest berries
Local gravlax - NIS 42
Served on pancake with whipped labane cheese and asparagus
Nimrod Cheese selection - NIS 76
A selection of fresh and matured goat cheeses (about 200 grams) -for to diners
MAIN COURSES
The Provence Witch’s Cheese pastry - NIS 58
Goat’s cheese, egg plants and red peppers on a crispy pastry base
Truffles ravioli - NIS 62
Filled with sheep cheese in cream and saffron, in truffles cream
Hasyenda Zorrita's Casserole - NIS 64
Season vegetables in coconut and massala cream, with buckwheat
The Snowy Mountain Witch’s Luck Casserole - NIS 89
Pieces of Norwegian salmon cooked in a sauce of cream, coconut milk, ginger and orange, served with white rice
The Burgundy Witch’s Casserole - NIS 96
Selected veal cuts and lamb chorizos cooked in red wine with root vegetables, served on Friki (a kind of wheat)
The mountain-core witch's casserole - NIS 105
Osso bucco veal Cooked in high quality beer and fresh seasoning Served with puree, green beens and roasted red pepper
The Witch from Mount Katah’s Legendary
Lamb Casserole - NIS 118
Pieces of lamb from local pastures cooked in white wine and served with root vegetables and herbs and thick groats
Entrecote on sword 400 gr - NIS 135
served with root vegetables
In addition to the manu:
Chestnut soup - NIS 45
Tiger eye shrimps - NIS 58
in cream sauce with ginger and garlic
Chicken liver in apple caramel and red wine sauce - NIS 62
served on puree
Lamb Kebab in green tahina - NIS 66
served on wheat groats grain with lentils
Chicken in Champagne casserole - NIS 75
with forest mushrooms and puree
Pork rib 350g - NIS 84
in cream with Dijon seeds sauce
Fillet of Tuna - NIS 89
On the charcoal grill in teriyaki sauce
DESSERTS
Parfait Duet - NIS 30
Caramel parfait and vanilla & bourbon parfait
Sherbet Trio - NIS 32
Cassis, Apricot- Amaretto, Coconut
Almere's homemade Apple pie - NIS 32
Hot Chocolate Fondant - NIS 32
Goat cheese trey - NIS 38 (for 100 g)