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Menus

Helena's Menu

FIRST COURSES

   

gluten-free Goose Liver Terrine marbled with pistachios and Uzbekian rasins, served with drunk pears in Muscat wine

 76

gluten-free Cherry-wood smoked Norwegian salmon with burnt kale and creme fraiche

 49

gluten-free Fennel and pomelo salad with salty sheep cheese and nuts

 56

   Blue crab's bisque and ravioli of crab's meat, parmesan and parsley

 68

gluten-free Vitello Tonato - thin veal slices cooked sous-vide, with capers and tuna dressing, radish and a soft boiled egg

 52

gluten-free 200 grams of local whole shrimp seared on plancha with saffron aioli

 78

gluten-free Fresh sea-fish Carpaccio with black cherry tomatoes, Leccino olive oil from a nearby village, Tobiko and cucumber and Arak sorbet

 64

gluten-free Purple calamari charred on the plancha with lemon, Za'atar leaves, Labaneh cheese and Yemenite salsa made out of pepperress

 62

gluten-free Fresh Burratta cheese on pumpkin Carpaccio, crunchy sage leaves, aged balsamic, new olive oil and pumpkin seeds

 64

   Puff pastry with grilled lamb sweetbreads and portobello, demi-glass stock and egg yolk
58
   Drum fish cured, beetroot and arak on herbs salad, almonds and smoked eggplant cream
62
gluten-free Green leaf salad with seasonal fruit, sumac dressing, bouche cheese and brioche
58

   FOCACCIA - served with virgin olive oil, pomegranate syrup

 24

 gluten-freeGluten free  

PIZZA

   
     Classic Margarita 56

   Pepperoni pizza with Portobello mushrooms, Rocket leaves and aged Balsamic vinegar

 64

   Anchovies pizza, roasted peppers and salty sheep-cheese

 62

   

MAIN COURSES

   

gluten-free Fish "Siniya" (Arab style stew) with gray mullet, spinach & Swiss chard, with warm Tehina (sesame spread) & pine nuts

 78

      Fish and homemade potato-crisps with Saffron aioli

 74

gluten-free Pork-rib glazed in beurre noisett, garlic and maple, alongside grilled pineapple and baked sweet potato with sour cream

 116

     Organic bass fillet in a delicate tarragon sauce on homemade gnocchi served in Turkish spinach sauce

 116

     Salmon Fillet on green wheat risotto with hyssop butter sauce

 88

gluten-free Grilled whole Sea bream, a heart of charred roman lettuce, with lemon and dill yoghurt dressing

 116

     Crispy calamari with preserved lemon aioli, Rocket and almonds salad

 78

     Black mussels in Champagne-butter sauce, carrot, zucchini and toasted bread to soak it all

 96

gluten-free Scallop and shrims with Arak sauce, Kalamata olives, celery and Halloumi cheese

 98

      Lamb sweetbreads on a bad of homemade gnocchi, in demi-glasse stock and burnt kale

 96

gluten-free Local calamari grilled on the plancha with samphire and garlic confit served on black smoked Risotto and Mascarpone cheese

 110

gluten-free Shrimps and asparagus in a preserved lemon butter sauce 96
gluten-free Sirloin steak, 350gr, aged and marbled, served with beef glaze, bone-marrow and truffle potato crisps 146

      Boneless chicken thighs in date syrup and rosemary, orange pasta with mustard butter sauce and onion rings

 78

  gluten-freeGluten free  

Desserts

   

Seasonal fruit Homemade Sorbet

 28

Homemade Tehina Ice-Cream
With Date Syrup (Silan) on French pastry with Halva threads

 39

(Mediterranean Almond Custard (Malabi
With grenadine sauce and marzipan twill

 38

Fruit crumble
With vanilla ice cream and aged balsamic

 45

Chocolate Delight Valrhona

 48

Cheesecake with Fruit Conserves

 44

   

 Dessert wine

   

Yarden Muscat

18

Torres Moscatel Oro Catalunya,Spain

172

Yarden Heights wine

220
   

 Soft drinks

   

Grapefruit / Lemonade / Orange

12

Soda

12
Tonic FEVER TREE 16

Apple cider

16
Peach ice tea 14

Coke / ZERO / 7 UP/ Diet 7up / Pepsi Max

13

Grape drink

14
Root beer 14

San benedetto water

16/ 22

San Pellegrino

28
   

 Beer

   

Goldstar draft

25/ 32

Malka Blond Ale

32/38

'Leff blond / brune

35

Paulaner

34

Stella artois

29

Heineken

28
Corona 29
   

Cocktails

   

Aperol Spritz

38

Harbours lemon & arak

34
Green gin 44
Passion bitter 38

Frozen campari & grapefruit

38

Moscow Mule

38
   

Hot drinks

   

Cappuchino

14/ 16

Espresso - short / double

11 / 13

Macchiato - short / double

12/ 14

Tea / Mint tea

12

Herbal Tea

22

Hot cider / with wine

14 / 18

Black Coffee

12

 

 

 

Mid - Day (Sea side) Break
 

 
 

Mid-Day (Sea-Side) Break

 

The meal is searved with homeade clay-oven Focacccia, with pickeled lemon alioli, and cucumber -  Arak sorbet on crushed tomatoes between courses. 

   
Green Salad, seasonal fruit, almond and aged Parmegan  
   

Skewers of the day on eggplant cream and arugula salad

 
Deep-fried crispy calamari and potato chips, with arugula salad almonds and raisins and saffron Aioli dip  
 
Ceserean style fattoush salad on a labaneh cheese and olive oil  
   

 

 

Main-course choices

 
Homemade gnocchi in porcini cream sauce, portobello mushrooms and aromatic cheese 98 NIS  
 
Mullet from the sea of galilee, baked in lemon yoghurt with green beens  88 NIS  
 
Fish filet (catch of the day) on stew of Jerusalem artichoke wit olives and pickled lemon  138 NIS  
 
Local aged beef, extra reduced beef gravy and potato gratin  138 NIS  
 
Seafood riso pasta, asparagus, parsley, garlic and cherry tomatoes  138 NIS  
 
Schnitzel on tomato sauce with mozzarella cheese and pepperoni  68 NIS  

 

 

Desserts 25 NIS

 

Seasonal fruit homemade sorbet
Mediterranean almond custard (malabi) with pears syrup and marzipan twill
 
 

** This menu does not cover port entrance fee **

Desserts Menu

Desserts

   

Seasonal fruit Homemade Sorbet

 28 nis

Homemade Tehina Ice-Cream
With Date Syrup (Silan) on French pastry with Halva threads

 39 nis

(Mediterranean Almond Custard (Malabi
With grenadine sauce and marzipan twill

 38nis

Fruit crumble
With vanilla ice cream and aged balsamic

 45 nis

Chocolate Delight Valrhona

 48nis

Cheesecake with Fruit Conserves

 44 nis

   

 Dessert wine

   

Yarden Muscat

18nis

Torres Moscatel Oro Catalunya,Spain

172nis

Yarden Heights wine

220nis
   

Degustation Menu for Two

Our Chef Amos Sion selects a dynamic menu for two.

This menu is a great way to enjoy and explore our cuisine, based on season, creativity and inspiration
 
   
Blue crab's bisque Cappuccino and shrimp schnitzel  
   

Eggplant and Turkish Tulum Cheese Pastry

 
Drum fish cured in beetroot and arak on herbs salad with almonds and smoked eggplant cream
 
 
Local shrimp Carpaccio, sabra, lime and coriander
 
 
Watermelon salad with roasted peppers, pumpkin seeds and salty sheep cheese
 

 
Octopus salad, Lima beans and summer vegetables  
   
Crab ravioli with crushed tomato
 olive oil, hyssop and local sheep cheese
 
   
Scallops in "Beurre Noisette", Figs & parsley  
   
Cauldron of Drum fillet in porcini cream sauce
with mushrooms and Rizzo
 
   
Apples crumble with vanilla ice cream and aged balsamic  
   
Price is 420 NIS for two**
 
   

The wine – Blue C Covenant
Matching one wine to the degustation menu is a challenging task.  This dry Rose by Covenant winery is somewhere between white and red wine, which makes it the perfect companion throughout the meal.

38/152 NIS