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FRESH YELLOWTAIL SASHIMI

With fresh Japanese wasabi, fresh shiso from Rima’s garden, pink plum somen noodles, tobiko.

PROSCIUTTO DI PARMA WITH FRESH BURRATA (FOR 2)

Crostini with olive oil and black walnut syrup, red mustard leaf salad.

SCALLOP CEVICHE

With Argentinian “White Angel” strawberry and cucumber brunoise, bitter almond tuille cup, sparkling tarragon gelée cubes.

“LAOS” BEEF FILET TARTARE

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

ROASTED WHOLE ARTICHOKE

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

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.