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Menus

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

 

 66

 

   Pizza Bianca with sour cream, potato and home made spanish Mackerel

 

 62
   

MAIN COURSES
   


 

     

 

 
 

 

 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

 

 89

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

 

 118

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

  116

     Sea Food Linguini in Martini and roasted peppers sauce

 

118 

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

 

 98

      Mussels in Homemade Cider, bacon and Pink Lady apples

98 

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 m=Marzipan twill

 38

Fruit crumble
With vanilla ice cream and aged balsamic

 45

Chocolate Delight Valrhona

 48

Cheesecake with Seasonal 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

 

 

 

WINE & SPIRITS

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. 
   
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