• Sunday-Friday 19:00 – 00:00

  • 03-6206022

  • Montefiore 17, Tel Aviv

EREV PESACH ALERT!!

Hello Beloved friends.

 

Oasis this year opens the door for Passover Eve.
If you don’t want to cook and host this year, and wishing to escape annoying relatives, cooking and cleanings,

we are here to do the work for you!

We are open Erev Chag Yom Shishi (Friday April 19)

The menu we offer you for the evening is fix price menu:

Includes welcome drink,
A first course from variety of first courses,
A main course from variety of main courses,
As well as the dessert…

And of course we won’t forget a glass of (good) wine is included in the meal!

Price per person 350/400 according to the main selected.

Reserve now! 
With love!
Rima, Thao, Eliav, and the Mighty Oasis Crew!!

STARTERS:

“CRESPELLE”

A traditional and ancient dish.

Tuscan chestnut flour crepes rolled

with Parmigiano Reggiano and herbs,

with a rich chicken consommé poured over.

 

“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.

 

RAW ZUCCHINI SALAD a la ROME

Fresh julienne zucchini, white truffle oil,

lemon and Pecorino Romano.

 

“RIMA’S FOREST”

TARTARE SALMON

fresh horseradish leaves,

and “ikra” of tobiko caviar,

with toasted Pain de mie croutons.

 

ULTIMATE EGGPLANT PARMIGIANO

Fried baladi eggplant,

wrapped in handmade “Ivry” Mozzarella sheets,

Classic pomodoro sauce, fried herbs,

Basil and fine julienne of wild oranges.

 

ROASTED WHOLE ARTICHOKE

Filled with herbed red & basmati rice

and pine nuts, with lemon hollandaise.

 

MAIN COURSES:

SARDINIA (AHO)

GNOCCHETTI DI SARDI

With confit of lamb, white wine and rosemary,

pine-nuts and arugula salad.

350

 

ROME (FCO)

“RISOTTO ROSSO”

Red Wine Risotto with Gorgonzola dolce,

Grilled pancetta, grilled pink endives

and Amaretti hazelnuts crumbles.

350

 

LYON (LYS)

GRILLED SIRLION

Grilled asparagus, With porcini “crème brûlée”,

hydroponic selanova lettuce salad

with black truffle dressing.

400

 

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, coriander, beansprout,

Thai basil and fresh lime.

350

 

MOSCOW (SVO)

“BLACK BEAUTY” – GRILLED DUCK BREAST

Smoked with cassis black tea under a glass bowl,

black rice and dry black cherry pancake, baby spinach,

Cabernet Sauvignon and raspberry jam.

375

 

COPENHAGEN (CPH)

ROASTED WHOLE DE-BONED SEA-WOLF

With pistachio crust, special cherry tomatoes,

toasted ricotta salata with herbs,

meyer lemon citronette and beluga lentils.

375