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“RIMA’S FOREST”

Salmon gravlax carpaccio, cured with Tanqueray gin and Juniper, fresh horseradish leaves, and “ikra” of tobiko caviar, with toasted Pain de mie croutons.

CALAMARI “VERACRUZ” STYLE

Blanched sliced fresh calamari, smoked Spanish Pimenton, jalapenos, pomelo, pink grapefruit, and Tequila-lime oil.

“LAOS” BEEF FILET TARTARE

With fragrant herbs, handmade black chile sauce, fried shallots, tapioca shrimp chips.

ROASTED PURPLE ARTICHOKE

Roasted whole organic purple artichoke from Neve Yarak, filled with herbed rice and pine nuts, with lemon hollandaise.

“CRESPELLE”

A traditional and ancient dish served on New Year in Toscana. Tuscan chestnut flour crepes rolled with Parmigiano Reggiano and herbs, with a rich chicken consommé poured over.

RAW ZUCCHINI SALAD a la ROME

Fresh julienne zucchini, white truffle oil, lemon and Pecorino Romano. One of the simplest and best ways to start your meal.

“FAKE PORCINIS”

A plate of Giant King Mushrooms, marinated for 2 days in porcini essence. Grilled with olive oil, cracked pepper, parsley and Italian parmesan. If you close your eyes, you will be sure you are in Rome eating fresh porcinis from the grill.