Lunch. Saturday. November 09th, 2019

Pizza MargHerita with Mozzarella Di Buffalo, Basil & Olives 48
Pizza Salami with Mozzarella Di Buffalo, Tomatoes, Chili and Arugula 62

Caesar Salad with Croutons and Parmesan 48
Lettuce and Andive, Pear, Goat Cheese and Caramelized Walnuts 58
Mozzarella di Buffalo, Roasted Tomatoes, Cherry Tomato Confit, Basil 52
Burnt Eggplant with Bruschetta, Jalapeno Aioli, Ricotta and Herbs 42
Goat Cheese and Spinach Agnolotti, Roasted Tomatoes, Basil 68/48

Anchovies with Olive Oil, Chili, Tomatoes and Oregano 42
Red Tuna Sashimi, Jerusalem Artichoke Pesto, Radish and Chili 59
Blue Crabs, Hot Paprika, Raosted Fannel, Lemon, Chili and Coriander 62

Chicken Liver Pâté and Marinated Nectarine, Sourdough Bruschetta 48
Beef Fillet Carpaccio with Arugula and Parmigiano-Reggiano 48
Tacos with Barbecue Short Ribs, Guacamole, Shallot, Coriander and Chili 42

Shrimps, Mussels and Calamari with Tomatoes and Paprika Risotto 98
Sea Bass with Parsley, Onion and Capers Salad 129
Wild Sea Bass on Fresh Pasta and Seasonal Vegtables in Lemon Butter 129

Spring Chicken with Rosemary and Seared Green Beans 79
Lamb Ragù Papardelle with Tomatoes and Chili, Pecorino Romano 72/48
Hamburger in Red Wine Sauce with Josperized Onion 82
Goose Confit with Mashed Potatoes, Satueed Spinach and Fig 98
Hanger Skewer with Rat Potato and Celery Root Cream 100
Grilled Sirloin with Seared Vegetables, Butter Potato and Beef Stock 148
(Meat from the Josper (54 ILS per 100 gr

HAPPY HOUR (12:00-17:00)
Aperol Spritz 20/45
White Sangria ~White Wine Sparkling and Spices 24/49
Tom Collins 26
Pimm’s Cup 24

HAPPY HOLIDAYS WITH ISRAELI WINES

WHITE – SPHERE – SAUSIGNON BLANC- 210
RED – SHVO VINEYARDS – 178
ROSE – GRIS DE MARSELAN – RECANATI – 178