Opening Courses
Homemade Focaccia - NIS 28
With organic Olive Oil Crushed Tomatoes and balsamic vinegar
Beetroot Ravioli - NIS 37
Filled with goat cheese & hazel nuts oil
"Armenian sirloin" - NIS 45
Sirloin strap served with focaccia crotons pickled pear and mustard seeds vinegar
Mediterranean Crab meat - NIS 39
Blue crab meat with bisque sauce & Aragan oil served on a corn cream
Grilled Veal tongue - NIS 35
Served on a hot salad of spinach garden and garlic with caramel beetroot sauce
Pickled salmon - NIS 37
With tartar of vegetables & salmon caviar
Free-range Duck liver waffles - NIS 37
Honey roll filed with duck liver
Soup - NIS 29
Made from organic garden vegetables
Appetizers
Organic crispy duck salad- NIS 47
With grilled eggplant, roosted pumpkin, citrus, shallots confit, with sweet and sour citrus sauce
Grilled Veal Sweetbreads - NIS 52
With organic green hot chard &chick -peas salad
Homemade "Sausage - NIS 47
With Dijon mustard and honey
Marinade Mushrooms - NIS 45
Four types of grilled mushrooms with goose and herbs sauce
Organic Eggplant with poached egg - NIS 45
Served with sour cream tomato juice and pine nut oil
Homemade Gnocchi with organic goat cheese - NIS 47
Served on a roots vegetables cream tomato confit &chestnut
Duck liver Tortellini - NIS 47
Filled with duck liver and vegetables on a Jerusalem artichoke cream
Sorbet
From the fruits garden served between the appetizers & the main course
Main course
Organic young goat - NIS 135
On the grill or in the oven with Black lentils & green wheat Rago
Galilean Veal Filet - NIS 139
On the grille with Shallots and port wine Sauce
Bistecca con l'oss Galilean Veal stake - NIS 145
Veal T-bone stake served with Potato Gratane & Brandy and Pepper Sauce
Organic Lamb - NIS 135
On the grill or in the oven with fennel Confit & Lamb Sauce
Filet of salt-water fish - NIS 135
Served on a cauliflower Cream and organic vegetables with fish bisque
Organic free range chicken - NIS 95
With Ethnic Spices and porthini sauce
Organic Duck - NIS 125
With pomegranate caramel Sauce five Passion Spices and organic vegetables
Home made Canaanite Calzones -NIS 85
Field with traditional goat cheese & sage butter
All main courses served with organic salad
Dessert menu
Chocolate Mousse - NIS 37
With Walnut and vanilla Sauce
Semifredo halva - NIS 35
Nougat & crunch cookie
Cream Brule- NIS 45
With honey basket& fruits
Kadeaf - NIS 42
With pears and goat cheese in vanilla oil
Baked cream cheese- NIS 42
With white meringue and sour cream
Apple Tart Tatin - NIS 35
With rum vanilla & raspberry sauce
Cannoli - NIS 42
Filled with sheep cream cheese and basil collie
"Magholl" dates35