FRESH YELLOWTAIL SASHIMI
Posted by miki on April 7, 2019
With fresh Japanese wasabi, fresh shiso from Rima’s garden, pink plum somen noodles, tobiko.
PROSCIUTTO DI PARMA WITH FRESH BURRATA (FOR 2)
Posted by miki on February 24, 2019
Crostini with olive oil and black walnut syrup, red mustard leaf salad.
SCALLOP CEVICHE
Posted by miki on January 6, 2019
With Argentinian “White Angel” strawberry and cucumber brunoise, bitter almond tuille cup, sparkling tarragon gelée cubes.
“LAOS” BEEF FILET TARTARE
Posted by miki on December 23, 2018
With fragrant herbs, handmade black chile sauce, fried shallots, tapioca shrimp chips.
ROASTED WHOLE ARTICHOKE
Posted by miki on December 4, 2018
Roasted whole organic purple artichoke from Neve Yarak, filled with herbed rice and pine nuts, with lemon hollandaise.
RAW ZUCCHINI SALAD a la ROME
Posted by yaniv on September 5, 2017
Fresh julienne zucchini, white truffle oil, lemon and Pecorino Romano. One of the simplest and best ways to start your meal.
“FAKE PORCINIS”
Posted by yaniv on June 8, 2017
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.
