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.