ARIA

Entrées

FIRST COURSE

OYSTER | 32 per unit

Gillardeau oysters from La Rochelle, France

JAPANESE CEVICHE | 59Toro tuna balls, coated in a Japanese spice mix, over ponzu & Japanese aioli

FISH CARPACCIO | 58Fish carpaccio sliced thinly seasoned with cured lemon vinaigrette, chopped vegetables salad and dots of yogurt and sumac

RED TUNA | 68

Red tuna sashimi with an orange vinaigrette, sesame oil and chili

SALMON TATAKI | 62

Seared Salmon in a tamarind and lemon-grass vinaigrette, with caramelized cashews

CORN AND SHRIMPS VELOUTÉ | 62Pate a choux shrimp dumplings mixed with aromatic soup of corn, nutmeg and shrimp stock

CALAMARI LOLLIPOPS | 62Seared mediterranean calamari glazed in homemade teriyaki, wasabi aioli and Bok choy

MEDITERRANEAN OCTOPUS | 62Seared octopus tentacle with lemon cream & mustard seed puree

SHRIMP SALAD | 65Vietnamese style shrimp with coconut milk vinaigrette, Pomelo, crispy shallot, chili & aromatic leaves

COQUILLES SAINT JACQUES | 65Seared sea scallops in brown butter, over white almonds cream and blue crab bisque

ENDIVE AND DOLCE GORGONZOLA | 56Endive in a Lebanese pomegranate reduction, lightly smoked gorgonzola, sliced shallots and hazelnut crumble

LEAVES SALAD | 62Winter greens, white & purple endive, orange fillet, crispy kale, sunflower seeds & gorgonzola cheese

LEAVES SALAD | 62Winter greens, white & purple endive, orange fillet, crispy kale, sunflower seeds & gorgonzola cheese

DEFLOWERED ARTICHOKE | 54Jewish artichoke cooked in herbs and wine vinegar on a bed of sweet creamed corn,18 year balsamic glaze and Parmigiano-Reggiano.

FETOUSH SALAD | 52Maggie tomatoes, baby cucumbers and spicy rocket, seasoned with Egyptian dukkah and sumac, served with Hameiri cheese

CHEESE AND SPINACH CAPPELLETTI | 59Dumplings stuffed with four types of cheese and wild spinach, and a sage butter glaze

FOIES GRAS TORTELLINI | 78Foie gras stuffed tortellini in a sweet fig jam cooked in cooked in cheese whey broth, Tonka beans and brown butter toasted bread crumbs

SZECHUAN GRILLED FLANK STEAK | 66

Grilled and sliced flank steak in caramelized soy sauce, coconut milk, sesame oil, scallions and wasabi peas.

VEAL SWEETBREADS | 72Veal Sweetbreads, lightly smoked cabbage cream, veal stock, green wheat puffs & kale chips

TOKYO STYLE TARTAR | 62Chopped beef with roasted sesame seeds & a mixture of Japanese spices, homemade Teriyaki, avocado & free-rage egg

FOIE GRAS STEAK | 88Pan seared Foie Gras over winter chestnut cream, young leeks, aromatic pumpkin jam, and wine stock

Main

MAIN COURSE

SEA MEAGRE | 79/136

(200 grams full portion / 100 grams half portion)

In light soy butter, tiger tomatoes, lemon thyme and bok choy * Same sides for both portions

SEA BASS | 129Oven-baked topped with fresh ginger salad, shallots, lemon grass, aromatic leaves & spicy red curry

MUSHROOM RISOTTO | 88Arborio risotto with assorted mushrooms and stock topped with blackened parmesan twill

SWEET POTATO TORTELLINI | 88Dumplings glazed in Brown butter, over pecorino sauce & crispy sage

40 YOLK FETTUCCINI | 88Fettuccini made with 40 egg yolks, porcini mushrooms, free range egg yolk & pumpkin seeds

OXTAIL PAPPARDELLE | 984-hour stewed oxtail in red wine & root vegetables with eggyolk pappardelle & parmesan

SWEET SHANGHAI DUCK | 128Marinated duck breast in organic honey & black soy, brussel sprout salad with Chinese pecans & chives

SIRLOIN FROM GOLAN HEIGHTS | 152Seared sirloin, potato and burnt shallot foam, tortellini filled with caramelized shallot, roasted radish and wine souce

BEEF FILET | 166

250gr marbleized beef filet with onion and charred potatoes

LAMB CHOPS | 192

Pan seared lamb chops with lamb stock, grilled carrots and an olive tapenade purée

HANGER STEAK | 71/122(200 grams full portion / 100 grams half portion)

Steak served over Jerusalem artichoke and charred leek cream, in red wine sauce* Same sides for both portions