Group menu
Menu 200 NIS / person (minimum 14 guests)
First course is served in the center of the table:
Hot ciabatta with dips
5 dishes to choose:
Antipasti, eggplant baladi, green salad, stuffed mushrooms, wings with butter and
chili, South American empanadas, cauliflower with garlic aioli, beef carpaccio,
wings with silan and cola, french fries with butter and chili, tomato salad
Main course to choose:
Entrecote (250 g) with sliced potatoes
Beef fillet in a red wine sauce with mashed potatoes
Grilled chicken with roasted vegetables and American potatoes
Lamb skewers with green tahini and fried onions on a bed of mashed potatoes
Salmon fillet with pesto, sun-dried tomatoes and green beans
Teriyaki chicken with sliced potatoes
Gnocchi with chicken liver and four types of onions with maple syrup
Pappardelle artichoke cooked in cream and white wine with tomatoes, truffles and
mozzarella
Drinks:
Soft and hot drinks are served throughout the event
Unlimited homemade wine
Dessert in the center of the table
Servings for children (up to 10 years) – 80 NIS
Additions
Angus 330 g / Steak fillet 300 g – 20 NIS
Seafood – 15 NIS
Kava / Lambrusco – unlimited – 15 NIS
Carlsberg / Tuborg draft beer – unlimited – 15 NIS
Stella Artois / Leffe Brune / Weihenstephan draft beer – 25 NIS
Event menu in the courtyard – 200 NIS / person
Appetizers – served at the center of the table:
Hot ciabatta with dips
5 dishes to choose:
Antipasti: a variety of fried vegetables with coarse salt, olive oil and balsamic
sauce
Fried eggplant with chopped pepper and parsley on a bed of tahini
Green salad – fresh lettuce with red onions, candied peanuts, cherry tomatoes and
citrus vinaigrette
Stuffed mushrooms with goat cheese and green onions in a crispy coating
South American spring rolls stuffed with beef, onions and olives, served with
chimichurri
Fried cauliflower with garlic aioli
Beef carpaccio – thin slices of raw fillet with olive oil, squeezed lemon, sea salt
and balsamic vinegar
Wings with silan and cola sauce / with butter and chili
French fries – fried potato cubes with butter and chili, chili pepper and onions
Main course to choose:
Entrecote 250 g – aged 21 days, served with sliced potatoes
Beef fillet 250 g in a red wine sauce with mashed potatoes
Grilled chicken with roasted vegetables and American potatoes
Lamb skewers with herbs, tahini and fried onions, served with a side dish
Salmon fillet with pesto marinade and sun-dried tomatoes on a bed of mashed
potatoes
Gnocchi with mini mozzarella cooked in cream sauce with fresh mushrooms, sun-
dried tomatoes and basil
Chicken steak in a Teriyaki sauce with a side dish
Gnocchi with chicken liver and four types of onions, cooked with beef broth,
served with maple syrup
Pappardelle artichoke with fried tomatoes, truffles, mozzarella balls and white
wine
Drinks:
Soft and hot drinks are served throughout the event
Wine from the Golan Heights Winery
Dessert in the center of the table
Additions
Carlsberg / Tuborg draft beer – 15 NIS
Stella Artois / Weihenstephan / Leffe Brune – 20 NIS
Kava / Lambrusco – 15 NIS
Seafood – 15 NIS
Angus steak 330 g / fillet 300 g – 20 NIS
Activities in the courtyard are held for a minimum of 40 people
Prices include VAT and do not include 12% service charge.
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Menu from the chef – 280 NIS / person (minimum 10 guests)
First course – served per person:
Sea fish ceviche – spiced and seasoned, with cherry tomatoes, parsley and purple
onions, served on a bed of goat cheese
Chicken liver pate – rustic dish, served with fig jam and bruschetta
Bresaola – salted sinta fillet with arugula leaves, parmesan and balsamic vinegar
Mushroom polenta – cream of corn and sour cream with mushrooms fried in red
wine, topped with parmesan
Lamb medallions – with green beans, sherry, chili pepper and raw tahini
Beef carpaccio with sea salt, olive oil, balsamic vinegar and parmesan
Mushrooms stuffed with goat cheese and onions
Salads – served per person:
Tomato salad / Root vegetable salad / Green salad
Main course to choose:
Meat mix – entrecote, beef medallions with goose liver on a bed of polenta cream
Entrecote – 400 g, in a hot pan, served with a side dish
Lamb ribs – 500 g, on the bone, served with fried tomatoes and a side dish
Sinta fan – 300 g, sliced fillet in the sauce from the chef with truffle puree
Rossini fillet – 250 g, beef fillet with 100 g of goose liver in a red wine sauce,
served with a side dish of your choice
Your choice of a dish and its replacement with seafood or chicken is possible
Dessert – served per person:
Choose from the variety of desserts from or chef
Drinks:
Cabernet Merlot Reserve | Riesling
Stella Artois / Carlsberg / Tuborg / Leffe Brune
Hot drinks
All prices include VAT and do not include 12% service charge, the restaurant is
not obliged to save seats until the actual order is made.