Summer Menu, December 6, 2025
SEA
Charcoal-grilled trout skewer, pomegranate glaze, burnt onion cream.
78
Grilled squid in lamb fat, green orange, fennel and red onion salad, squid garum, and shallot–almond oil.
92
Smoked trout taco, sour cream, pickled shallots, fennel and lime salad, purple basil.
78
Tarragon tartare, citron and galangal kosho, turmeric-pickled pacos, Khorasan ponzu, lime, Hadan caviar.
91
Amberjack sashimi, lacto-fermented prickly pear, pepper relish, coriander stems, and dukkah.
89
Beef / Lamb / Quail
Lamb liver in white wine, lemon butter and wild capers, roasted potato in smoked lamb fat.
88
Lamb palda kebab wrapped in ox-tongue leaves, vine-leaf tzatziki, fermented chili.
88
Cheeseburger made from Simmental rib cap, habanero aioli, pickled kohlrabi, milk bun.
82
Charolais Lamb Barbacoa Taco, Freekeh Tortilla, Charred Green Tomato Salsa, Onion And Burnt Habanero.
83
Lamb saddle tartare in chili oil, citron and habanero kosho, fermented wild mustard, pickled okra, rosemary cracker.
91
Heart, liver, and fat skewer, pomegranate glaze, habanero powder, fermented tomato salt, and fresh leaves.
72
45-day aged Simmental prime rib, mashed potatoes, and herb chimichurri.
68 per 100 g
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
Armenian Cucumber and Charoush salad, pecan and miso-hummus dressing, furikake vine leaves.
47
Heirloom Tomato Slices, Our Own Wine Vinegar, White Onion, Gazpacho Powder, Ein Kamonim Goat Gouda, Purslane.
57
Roasted Jerusalem artichoke, Jerusalem artichoke demi-glace, artichoke cream, and Tallegio cheese from “Hamehalava HaKtana.”
76
Charcoal-Grilled Gili Corn, Cilantro, Scallion, Habanero Sriracha, Corn Aioli, and Yogurt Stone.
57
Orange Cherry Tomato Gazpacho, Charred Habanero and White Wine, Cow’s yogurt, Pickled Za’atar.
46
Il Pastio bucatini pasta, autumn greens in harissa and preserved lemon butter, Meiri cheese.
83