Restaurant Week Winter 2018

Restaurant Week Winter 2018

Lunch: Winter Restaurant Week 2018

Israeli “chafla” style lunch (participation of the whole table required)

Apps for the table:

Chef’s selections of mezze, homemade pickles, Israeli salad and house made flat bread.

Main Course:

Grilled Salmon Shish-kebab

Salsa verde, basmati rice majadra & green tahini

Grilled Beef Shish-kebab

Pearl onions, ras el hanut and parsley

Grilled Shrimp Shish-kebab

Cherry tomatoes, caramelized onions basmati rice majadra

Grilled chicken Shish-kebab

Baharat, basmati rice majadra & green tahini

Lamb Kofta-kebab

Freshly-ground lamb, green tahini & basmati rice majadra

 

Dessert:

Silan

Date Molasses, Tahini Mousse, Rice Crispies, Spiced Milk Ice Cream & Shredded Halva

Daily special house made ice creams and sorbets


Dinner: Winter Restaurant Week 2018

Appetizers:

Wild Mushrooms and Celery Root Soup

Crispy Turkish Bread & olive Oil

House Made Chicken Liver Mousse

Grilled Jerusalem bagel, local pear & wild greens

Grilled Head-on Prawn

Warm cannellini beans, fresh oregano & kalamata olives coulis

Shaved  Vegetables Salad

Cucumbers, local radishes, heirloom carrots, toasted cashews & Tahini-Silan dressing

 

Mains:

Taboon Roasted Mediterranean Dorade

Fingerling potatoes, baby carrots, Brussels sprouts & charred onion soubise

Chicken “Tandoori” Kebab 

Israeli Couscous,  roasted Peppers, cilantro, zucchini & tandoori-labahne sauce

Winter Vegetables Rigatoni

Wild mushrooms, baby Brussels sprouts, porcini cream, celery root & Parmigiano Reggiano

Lamb Shoulder Shawarma

Rice majadra, spinach, tomato confit, Tahini &  Pine Nuts.

Dessert:

Silan

Date Molasses, Tahini Mousse, Rice Crispies, Spiced Milk Ice Cream & Shredded Halva

Daily Special Dessert

Selection of homemade Ice Cream & Sorbets