January Winter and Citrus Feast

Menu in Hebrew

Start the meal with a winter cocktail to warm up: warm Chai full of spices and rum decorated with lemon zest twist.

Coconut and green curry chutney, Parsley paste to go with the bread

Home made Bread: country sourdough with raisins and cashews, whole wheat sourdough with flax and sunflower seeds

The table is set

What’s a winter without a soup? Dual layer onion soup: classic veal stock and white wine onion soup on top of caramelized onion cream. Served with parmesan foam and grilled country bread toast with parmesan, a slice of onion and thyme.

Little surprise between the dishes: bruschetta of guacamole, arugula and a home-made cured sirloin with four spices and fresh aromatic bergamot zest.

Pomelo, “caviar” black lentils and bacon confit salad with citrus vinaigrette, herb and nuts yogurt, Kadaif basket and grilled Jerusalem artichoke.

Winter Candies: spiral of red cabbage and ginger sauce, salmon semi cooked, fennel and Arak marmalade, roasted beet cubes, butter glazed turnips, pickled daikon with black sesame, thin slices of radishes and black radish.

Another surprise dish: Home made Ricotta Fresca, Za’atar olive oil, roasted hazelnuts, scallions and fresh leaf of Za’atar.

[Non seafood version dish] Fresh pasta sheets, beurre blanc and sage sauce, Turkish spinach, lemon confit, garlic confit and baby red mullet fried in semolina flour.

Fresh pasta sheets, garlic and olive oil squid, beurre blanc and sage sauce, Turkish spinach, lemon confit and garlic confit.

Slow cooked veal cheek, “Liege” waffle, red wine and veal jus, root vegetables, cardamom ice cream

[“Kosher” version with no butter] Slow-cooked veal cheek, roasted Jerusalem artichoke, Bone marrow and parsley.

[Vegetarian version] “Liege” waffle topped with pear poached in red wine and melted three types of cheese, orange vegetables and roasted cashew.

Citrus Pavlova: meringue basket, mandarin,soup, Lemon curd, white chocolate mousse, orange and grapefruit filet.

Candy plate: Light Fudge with dried currants and dark chocolate with brandy; Dragon fruit slice; candied citrus peel chocolate coated.