Summer Menu, February 4, 2026
SEA
Smoked trout rillettes on butter & rosemary cracker
21 Nis p.unit
Grilled squid in lamb fat, green orange, fennel and red onion salad, squid garum, and shallot–almond oil.
92
Spicy bucatini, Rosenberg shrimp, shrimp head stock, roasted fennel, ricotta
145
Blue Runner tartare, galangal, fresh wasabi, sorrel, Dan River caviar, buttermilk, and kaffir lime oil
91
Amberjack sashimi, preserved lime cream and herb infusion, avocado, dried chili oil
89
Charcoal-grilled trout skewer, pomegranate glaze, burnt onion cream
78
Beef / Lamb / Quail
Lamb osso buco, aromatic vegetables and white wine, polenta with butter and Nili cheese, gremolata
210
Lamb falda kebab wrapped in vine leaves, Khawarna tzatziki, fermented chili
88
Mature cow flank strak, garum cheese toffee sauce, fennel salsa
88
Charolais Lamb Barbacoa Taco, Freekeh Tortilla, Charred Green Tomato Salsa, Onion And Burnt Habanero.
89
Noodles with onsen egg, Lulu chicken & Charola lamb bone broth, spicy shoyu dashi, almonds with shallot
81
Charcoal-grilled lamb chops, fennel roasted in lamb fat, reduced lamb jus, mustard leaves with sesame vinaigrette
78 per 100 g
60-day aged Simmental prime rib, mashed potatoes, and herb chimichurri.
73 per 100 g
Head meat and truffle terrine wrapped in beef tongue leaves, wild mustard, cornichon, toasted khorasan bread
78
Lamb brain on toasted khorasan bread, green sauce
53
BREAD
Buttermilk–wasabi ice cream from the Golan Heights, caviar from Hadan, butter and rosemary cracker.
89
Toasted Khorasan bread, miso-hummus, Hass avocado, extra-hot habanero sriracha.
34
Hagai’s country bread, black eggplant cream, olive oil.
27
Sesame bagel from Blend Sadeh, cultured butter, “everything” seasoning.
27
Vegetables
Pan-seared broccoli, vegetable dashi and miso-hummus, shallots and almonds fried in chili oil, fresh herbs.
68
Blanched Jericho beans, garlic, pomegranate molasses, toasted almonds
56
Charcoal-roasted kohlrabi, olive oil, green hot pepper, fresh za’atar, Hameiri cheese
61
Roasted Jerusalem artichoke, Jerusalem artichoke demi-glace, artichoke cream, and Tallegio cheese from “Hamehalava HaKtana.”
76
Leaf salad, pecan & wild mustard vinaigrette, quinoa–pecan tuile, Naomi cheese from the small dairy
68
Spaghetti, Nili cheese, green lemon, olive oil, quinoa puff
69
Raw green salad, fresh herbs, labneh, and dried za’atar
61
Smoked cauliflower vichyssoise with warm spices, khorasan wheat bread croutons with wild sumac, crème fraîche, and pickled za’atar
68