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תפריט חדש 2012 מרץ
 

תפריט חדש 2012 מרץ

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    תפריט חדש 2012 מרץ תפריט חדש 2012 מרץ Document Transcript

    • Entrees Seared veal sweet breads with Swiss chard, garlic confit & Arisa 68 Fish sashimi with green artichoke, avocado and Rashad 54 Salmon carpaccio with soy, Wasabi, sesame oil and radish 52 Endive salad with asparagus, roasted beets, sherry vinegar and walnut oil 69 Salad of cilantro and parsley with scallions, seared onions, mushrooms and pecans 49 roast beef and preserved sirloin served with mustard and Cornish 58Veal fillet carpaccio with brown mushrooms, caramelized shallots and balsamic vinegar 54 Hriima-spicy mullet with preserved lemons and Moroccan bread 62 Seared sirloin served with artichoke confit 74 Slices of glazed duckin white wineand spices 58 Torn pasta with minced tomatoes, garlic confit and chives 54 Roasted eggplant with tomato tartar, pickled lemon and ndtahini 52 Artichok erisotto, lemon mint and grated 58
    • Main courses Seared Salmon with Bok-Choy, zucchini and Chardonnay Sauce 98 fish filet with eggplant medallions, baby spinach and extra virgin olive oil 102 Grilled beef fillet served with mashed potatoes, asparagus and red wine sauce 145 Entrecote with camp fire potatoes, roasted tomato and chimichurri 135 grilled Butcher cut served with bone marrow, mushrooms and beef stock 128 rich lamb stew with root vegetables and sage 142 Duck breast with berry’s and chestnut puree 102Chicken livers with caramelized pears and date syrup, served with mashed potatoes 84 young chicken pullet with mushrooms and roasted garlic cream 94 Chicken breast with mustard sauce and roasted sweet potato 84 Gnocchi with forest mushrooms and micro leaves 76