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WHOLE CAMEMBERT ROASTED IN FIG LEAF

With fig leaf oil, grilled nectarines and crostini.  

TATAKI OF BEEF FILET

With Yuzu Kousho, fresh shiso from Rima’s garden, Cognac and pink grapefruit ponzu.

“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.

SCALLOP CEVICHE

Strawberries, cucumbers, fresh lime, green jalapenos.

FRENCH BRANDADE!!!

CLASSIC WINTER DISH Gratinéed puree of salt-cod (Baccala), potatoes, olive oil, and herbs de Provence and grilled crostini.

TEMPURA SOFT-SHELL CRAB TACO

With crème fraiche, Sergio’s salsa, pimenton sea salt, and fresh lime in handmade corn tortillas. 

“EXOTIC SALAD”

Fresh blanched and chilled calamari, pink and green pomelo, lime, fresh kaffir leaves from Rima’s garden, selanova leaves.

TURKISH ROSE ICE CREAM

With caramelized figs.

MONTEGO BAY (MBJ)

HANDMADE CARIBBEAN STYLE SAUSAGE With fresh sweet corn salad, potato puree, grilled pineapple, and traditional Jamaican seasoning of thyme, ginger, brown sugar, English pepper.

MARSEILLES (MRS)

ROASTED WHOLE DE-BONED SEA-WOLF With pistachio crust, fire roasted special cherry tomatoes, hand-made ricotta salata with Provence herbs, pickled meyer lemon citronette.