92
SASHIMI OF PERFECT YELLOWTAIL & 100% TORO SALMON
With ume plum vinegar and pickled fresh wasabi, Begonia and red shiso leaves.
Main courses
PLEASE FASTEN YOUR SEATBELTS
AND CHOOSE YOUR DESTINATION…
110
ROME (FCO)
HANDMADE RED WINE GRAPES FETTUCCINE
With coppa di Parma and grilled Radicchio (we carried
a few days ago from Rome), gorgonzola dolce
and toasted hazelnuts.
149
Sardinia (OBL)
LOCAL LAMB RIB CHOPS
Braised for 5 hrs in white wine and rosemary,
Handmade Sardinian pasta shells, Italian kale,
and Eliav’s handmade fruit mostarda.
142
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.
122
MILANO (MXP)
RISOTTO OF LOBSTER MEAT
With fresh white corn, illegal Persian saffron,
lemon zest, Italian parmesan, black truffle oil,
tempura celery leaves.
152
SICILIA (CTA)
GRILLED BEEF FILET
With croquettes of polenta and Italian parmesan,
grilled cauliflower, truffle Hollandaise sauce
and fresh shallots.
132
OSAKA (KIX)
SASHIMI SALMON
Handmade matcha green tea noodles, yuzu dashi,
bok choy, sakura furikake, Japanese pickled,
fresh shiso leaves from Rima’s garden.
128
PARIS (CDG)
GRILLED DUCK BREAST
With French violet tea jam, on black pepper French toast, grilled pears, and grilled bok-choy.
126
VIETNAM (HAN)
CRISPY SKIN SEA BREAM FILETS
With a special haute-cuisine de Vietnam sauce of shallot, lemongrass and black pepper caramel on a salad of glass noodles, red grapefruit, mint, coriander, beansprout, Thai basil and fresh lime.
Light, exciting and refreshing.
