Fall 2023 – Tour of Israel Tasting Menu
A nine-course dining experience, where each course represents a specific geographic region of Israel. Up to six people.
Jerusalem (accompanying)
Za'atar and sesame bagels, tahini, labane
North-East / Syrian border
Hamachi tartare, Syrian Abadi cookies, Yemenite zhoug, whipped sour cream
Jerusalem
Sabich tartlet: Eggplant cream, quail egg, tomato medley, pickled cucumber
North (Za’arit)
Burnt shitake cappelletti, porcini gelée, parmesan tuile
Haifa
Smoked Mackerel, soybean puree, dill oil, vinaigrette
Negev
Cauliflower and apple soup, walnut crumble, date, goat cheese, sage
Galilee
Herb-crusted lamb chops, freekeh with market nuts, cauliflower cream
Tel Aviv-Jaffo
Coconut panna cotta, Jaffa oranges, chocolate soil, tahini ice cream
Tel Aviv
Cardamom ganache macarons
Fall 2023 – Family Style
A family-style home-cooked feast, based on middle-eastern recipes passed down through the generations. Nourishing, fresh, spice-rich, and traditional, with a Modern-Israeli twist. Six to fifteen people – menu depends on party size.
Hummus
Freshly made using imported Israeli garbanzo beans, with confit
garlic, parsley, and za'atar tahini
Muhammara
Traditional Israeli mezze from fire-roasted red peppers and tomatoes
Sourdough
Homemade sourdough, freshly baked a few hours before service
---
Pearl barley tabouleh
A variant of the traditional Middle Eastern tabouleh salad, with fresh herbs, feta and almonds
Cod cakes
Herb-stuffed cod, slowly braised in fire-roasted tomato "chraimeh,” a traditional Sephardic / Moroccan sauce
Cauliflower
Roasted whole cauliflower head. A Tel-Aviv street food classic, popularized by Israeli chef Eyal Shani.
Buttermilk fattoush
A cross-cultural variant of fattoush salad, with heirloom tomato, Iranian cucumber, radish, naan, mint, and buttermilk
Jerusalem artichoke chicken
Slow-roasted chicken, with Jerusalem artichokes, preserved lemon, saffron, and shallots
—-
Apple and olive oil cake
Seasonal apples and extra virgin olive oil cake, maple cream icing
Farro pudding
Israeli-version of "rice pudding" made from farro, with caramelized orange, tahini and pistachio. Popularized by Yotam Ottolenghi and Ramael Scully
Vegetarian options and substitutions available
