Menu no. 4 is a banquet that features seasonal local ingredients chosen to preserve regional customs. The courses are served in clay dishes made by local artists and include colorful dips, salads, and main dishes like stuffed lamb shank, stuffed chicken, and fish fillets. Dessert includes nougat, chocolate, and apples wrapped in filo dough. The menu costs 250 NIS per person and includes wine, coffee, tea, and taxes/service fees.

1. Menu no. 4 : the banquet
The raw ingredients and the menus, are chosen meticulously preserving the regional customs,
and using the seasonal fruits and vegetables
The courses are served in clay dishes made by the local ceramic artists, in the gallery
.
Colorful seasonal dips and salads served in center of table:
Local pita bread
Judean hills olive oil and hyssop
Seasonal vegetables pickles
Homemade "Hummus"
Lentil dip with roasted onions
Green salad with homemade vinaigrette
Carrot, chickpeas, hot peppers, lemon slices and coriander salad
Tomatoes salad with parsley, olive oil and garlic
Bulgur salad, citrus fruit juice-time with spinach and nuts
Main courses: served in the center of the table
Stew of lamb shin stuffed with pistachio, cooked in wine and root vegetables
Whole chicken stuffed with barley and lentils
Salt water fish fillet with shallots
Eggplants and pulses stew
Cold drinks: water in a glass bottles and cold herbs tea
Hot drinks: black coffee, herbs tea & Tahini cookies
Desserts:
nougat and chocolate fingers
Apples warped in a Filo dough served with rose water parfait
Black coffee and herbs tea
250 NIS per person V.A.T & Service are included
Reserve Barkan wine is included