Messa Restaurant, Tel Aviv

Evening Menu

Focaccia bread - 24 NIS

Charcoal grilled eggplant with Blue Bavaria and Cherry tomatoes - 48 NIS

Spring artichoke with Blue Bavaria fondue, home made pasta and tomatoes - 58 NIS

Tuna "pizza" and lemon aioli - 58 NIS

Yellowtail sashimi and palm hearts salad - 58 NIS

Seared red tuna with eggplant roll, mushrooms and chevre cheese with Pomegranate broth - 68 NIS

Crab gnocchi with Blue Bavaria cheese, crab bisque and quail yolk - 64 NIS

"Jerusalem calamari" – labaneh cream, za'atar, sesame and roasted tomatoes - 58 NIS

Purple calamari with lemon cream, eel and foie gras - 38/58 NIS

Crystal shrimp in vanilla and macadamia nuts butter served with smooth fresh corn polenta - 68 NIS

Veal sweetbreads served with sweet potato tortellini, sunchoke cream and pearl onions - 48/72 NIS

Seared sirloin with porcini broth, potato cream and caramelized shallots - 62 NIS

Rumpsteak carpaccio with za'atar, pistachio and "Tete de Moine" cheese - 54 NIS

Seared foie gras with white "Valrhona" lemon sauce served with a shot of "Naughty Chocolate" - 78 NIS

Veal "baklava" with delicate coconut cream, tahini and cinnamon - 42/56 NIS

Liver pate with Muscat jelly and Silan (date honey) - 42/54 NIS

Bresaola carpaccio , "drunk" pears, parmesan, rocket and croutons - 68 NIS

Caramelized foie gras carpaccio, tahini paste, date honey and black sea salt flakes - 46/68 NIS

Salads

Fresh vegetables salad, olive oil and lemon - 38 NIS

Endive salad with leek in a Blue Bavaria fondue served with Bresaola - 58 NIS

Romaine lettuce with crunchy feta cheese, "baklava" ring, roasted tomatoes and balsamic vinaigrette - 52 NIS

Roasted tomatoes with cheese fondue and buffalo mozzarella - 38/56 NIS

B lack risotto with mushrooms ragout and chevre cheese - 56/84 NIS

Truffle ravioli with lemon cream and Tassos olives - 58/92 NIS

Beurre noisette gnocchi, chestnut, porcini foam and crispy sage - 92 NIS

Moroccan style fish with home made couscous - 58/98 NIS

Caramelized salmon served with coconut mousse, gnocchi, wild mushrooms and zucchini - 132 NIS

Sea bass served with shallot ravioli and porcini foam - 75/137 NIS

Fish kebab, eggplant carpaccio, yogurt, pickled lemon and pine nuts - 118 NIS

Crusted Drum fish with shrimp butter and roasted peppers - 148 NIS

Seafood risotto with blue crab broth - 148 NIS

Seafood couscous in crab & lemon thyme broth - 84/158 NIS

Skewered "Butcher's Steak" and roasted vegetables - 128 NIS

Beef fillet in a chestnut & balsamic stock \ peppercorns stock - 88/148 NIS

Baby lamb chops with lemon fondue, fennel and avocado served with chili - potato cream - 172 NIS

Veal cheek and crispy gnocchi with sweet spices broth - 128 NIS

Roasted young chicken served with grilled antipasti vegetables - 82 NIS

Mini beef fillet hamburgers with roasted onions - 58/78 NIS

 Buisness Menu 78NIS (first dish + main dish)

First courses

Iceberg and tomato salad served with mustard vinaigrette and walnuts

Baked beetroot salad with chevre bruschetta (Surcharge 10 NIS)

Charcoal grilled eggplant with Blue Bavaria and Cherry tomatoes

Fresh vegetables salad, olive oil and lemon

Liver pate with Muscat jelly and Silan (date honey)

Mini taboon bread with "Shewarma" and Meir's pickles

Bresaola carpaccio, "drunk" pears, parmesan, rocket and croutons (Surcharge 15 NIS)

Main courses

Black risotto with mushrooms ragout and chevre cheese 

Moroccan style fish with home made couscous

Galilee st. Peter's fish with black lentils mousse, garlic confit and delicate pepper vinaigrette

Fish kebab, eggplant carpaccio, yogurt, pickled lemon and pine nuts

Chef's "Alio Olio" with smoked Goose breast

Roasted young chicken served with grilled antipasti vegetables

Mini beef fillet hamburgers with mustard and roasted vegetables

Chicken liver and potato cream with shallot broth

Buisness Menu 98NIS

First courses

Spring artichoke with Blue Bavaria fondue, home made pasta and tomatoes

Roasted tomatoes with cheese fondue and buffalo mozzarella   

Purple calamari with lemon cream, eel and foie gras

Yellowtail sashimi and palm hearts salad (Surcharge 10 NIS )

"Jerusalem calamari" – labaneh cream, za'atar, sesame and roasted tomatoes

Endive salad with leek in a Blue Bavaria fondue served with Bresaola

Baked bone marrow with "Pot Au Feu"

Seared sirloin with porcini broth, potato cream and caramelized shallots (Surcharge 10 NIS)

Veal sweetbreads served with sunchoke cream and pearl onions (Surcharge 15 NIS )

Veal "baklava" with delicate coconut cream, tahini and cinnamon

Rumpsteak carpaccio with za'atar, pistachio and "Tete de Moine" cheese

Lamb "Shewarma"

Main courses

Truffle ravioli with lemon cream and Tassos olives

Beurre noisette gnocchi, chestnut and porcini foam

Catch of the day in sweetened garlic coating and lemon - tomato butter

Caramelized salmon served with coconut mousse, gnocchi and shallot broth

European sea bass fillet with home made pasta and porcini foam (Surcharge 10 NIS)

European sea bass fillet with Potato, Shrimp and Smoked Goose Puree (Surcharge 10 NIS)

Charcoal grilled sea fish fillet with garlic confit and olive oil (Surcharge 30 NIS)

Seafood risotto with blue crab broth (Surcharge 30 NIS)

"Butcher's Steak" and roasted vegetables

Strips of beef fillet with mushrooms, potato cream and balsamic chestnuts / peppercorns broth

Veal cheek and crispy gnocchi with sweet spices broth

Seared sirloin served with truffle cream and baked garlic (Surcharge 35 NIS)