
Menus
Menu
FIRST COURSES |
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76 |
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49 |
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56 |
Blue crab's bisque and ravioli of crab's meat, parmesan and parsley |
68 |
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52 |
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78 |
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64 |
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62 |
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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 |
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58 |
FOCACCIA - served with virgin olive oil, pomegranate syrup |
24 |
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PIZZA |
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Classic Margarita | 56 |
Pepperoni pizza with Portobello mushrooms, Rocket leaves and aged Balsamic vinegar |
66 |
Pizza Bianca with sour cream, potato and home made spanish Mackerel |
62 |
MAIN COURSES |
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116 |
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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 |
89 |
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118 |
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116 |
Sea Food Linguini in Martini and roasted peppers sauce |
118 |
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98 |
Mussels in Homemade Cider, bacon and Pink Lady apples |
98 |
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110 |
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96 |
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146 |
Boneless chicken thighs in date syrup and rosemary, orange pasta with mustard butter sauce and onion rings |
78 |
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Desserts |
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Seasonal fruit Homemade Sorbet |
28 |
Homemade Tehina Ice-Cream |
39 |
(Mediterranean Almond Custard (Malabi |
38 |
Fruit crumble |
45 |
Chocolate Delight Valrhona |
48 |
Cheesecake with Seasonal Fruit Conserves |
44 |
Dessert wine |
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Yarden Muscat |
18 |
Torres Moscatel Oro Catalunya,Spain |
172 |
Yarden Heights wine |
220 |
Soft drinks |
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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 |
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Goldstar draft |
25/ 32 |
Malka Blond Ale |
32/38 |
'Leff blond / brune |
35 |
Paulaner |
34 |
Stella artois |
29 |
Heineken |
28 |
Corona | 29 |
Cocktails |
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Aperol Spritz |
38 |
Harbours lemon & arak |
34 |
Green gin | 44 |
Passion bitter | 38 |
Frozen campari & grapefruit |
38 |
Moscow Mule |
38 |
Hot drinks |
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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 |
TASTING MENU
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. |
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Green Salad, seasonal fruit, almond and aged Parmegan | ||
♦ | ||
Skewers of the day on eggplant cream and arugula salad |
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♦ | ||
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 | ||
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Main-course choices |
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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 | ||
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Desserts - 25 NIS
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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 |
39 nis |
(Mediterranean Almond Custard (Malabi |
38nis |
Fruit crumble |
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 |