passover dinner menu

First course

Baladi Salad…………………………………..………….79

Cucumber, cherry tomatoes, green onions, kohlrabi, radishes, dill, fennel, shallot, oregano, mint, parsley, olive oil

vinaigrette

Beets Salad………………………………………..…..91/119

Beet salad, endive, Salanova. Cranberries, walnuts, ginger, raspberry.

Gefilte Fish………………………………………………101

Jewish-style fish balls, beetroot and horseradish foam, carrot cream.

Eggplant carpaccio………………………………..……103

Almonds Tahini, rose water, date honey, pistachio, thyme and olive oil.

Middle East Gazpacho……………….…………….…..115

Cold Tomatoes soup, sea bass, salsa verde and smoked parsley oil.

White Fish Carpaccio…………………………………..127

Confit tomatoes, tasos olives powder, chili, eggplant and tamarind vinaigrette.

Classic tartar………………………..………….……..…129

Veal Fillet, Cognac aioli, Yolk cream, Oyster mushroom

 and Capers.

Main course

Hamburger lumina style….……………………….….…175

Confit garlic aioli, grilled onion, cilantro, grilled tomato, lettuce, fried egg and

France fries.

 

Chicken Breast…………………………………….……..179

Chestnut cream, butternut squash, caramelized onion, macadamia nuts, parsley root chips and porcini powder.

Confit goose leg ……………….…………………………203

Goose leg, organic carrots, Brussels sprouts, smoked plums and sweet potato cream.

Wild sea bass pan………………………………….…….219

Baby artichoke, roots, white wine and herbs.

 

Grouper “souvlaki”……………………………………….247

“Souvlaki”, smoked papers “Tbecha”, Amba, homos and almonds tahini.

Veal sirloin…………………………………………………335

Green garlic cream, potato gratin with chicken fat, onions and wine sauce.

Lamb chops of Lagziel……………………………..…..357

Leek filled with lamb breast and caramelized onions, celery root cream, hyssop and lamb axis.

Entrecote …………………………………………………………….575

Baby leeks, french fries / green salad and wine sauce.