Seasonal & Everchanging
DEDICATED MEALS
We will be thrilled to host you in our space.
Below are the costs and general items, later we will tailor every possible detail to your request.
EVENTS MENUS
Winter 1
Gathering and appetizers:
Seed cracker, cream of sorrel from the field
Crostini, dried and grilled apricot, “Shachat” cheese from Barkanit creamery
Vegetable soup, according to the season and our garden
From the wood fire oven:
“Checkers” focaccia – sundried tomato and ricotta spread, parsley pesto
Pocket pita – roasted cabbage, white beans and tahini, gremolata
Torn challah – purslane, caramelised onion, and sumac
Breads:
Heritage and whole grain sourdough breads | chive butter, Atlantic salt
| olives in oregano | fermented chili
Entrees:
Please choose one option each from the first and second lines
Lamb kebab, pine nuts and spices / Fish kebab, red onion, and herbs
Mesachen “Lulu” chicken confit and onions, labneh, and sumac / Fish fillet, greens in butter and white wine
Warm yogurt, spinach fatayer, coriander seeds, and fenugreek
“Maklubeh” rice with citrus fruits and sumac
Extra crispy potatoes, sour cream
Romaine boats, our olive oil vinaigrette, parmesan, leaves and flowers from our garden
Woodfire oven roasted kohlrabi, dried Thassos olives
Desserts:
Orange and nuts basbousa, labneh cream
| salted caramel and chocolate truffles | homemade ice cream
Winter 2
Gathering and appetizers:
Seed cracker, cream of sorrel from the field
Crostini, dried and grilled apricot, “Shachat” cheese from Barkanit creamery
Raw fish, spinach cream and olive oil
Vegetable soup, according to the season and our garden
From the wood fire oven:
“Checkers” focaccia – sundried tomato and ricotta spread, parsley pesto
Pocket pita – roasted cabbage, white beans and tahini, gremolata
Torn challah – purslane, caramelised onion, and sumac
“Lahmajun” on pala dough – meat in red wine
Breads:
Heritage and whole grain sourdough breads | breadsticks | chive butter, Atlantic salt
| olives in oregano | homemade labneh with wild mustard from the field | fermented chili
Entrees:
please choose one option each from the first and second lines
10 hour roasted shoulder of lamb / whole fish baked in a salt and herb crust
Mesachen “Lulu” chicken confit and onions, labneh, and sumac / Fish fillet, greens in butter and white wine
Warm yogurt, spinach fatayer, coriander seeds, and fenugreek
“Maklubeh” rice with citrus fruits and sumac
Extra crispy potatoes, sour cream
Romaine boats, our olive oil vinaigrette, parmesan, leaves and flowers from our garden
Woodfire oven roasted kohlrabi, dried Thassos olives
Slow roasted cauliflower, freekeh and herb crust, green sambal
Desserts:
“Nataf Abu-Gosh” knafeh, Baharat blend syrup | homemade ice cream
| polenta tart, pears and almonds in warm spices and red wine, crème fraiche
| salted caramel and chocolate truffles
Winter 3:
Gathering and appetizers:
Seed cracker, cream of sorrel from the field
Crostini, dried and grilled apricot, “Shachat” cheese from Barkanit creamery
Raw fish, spinach cream and olive oil
Crispy lamb balls, amba aioli
Fish ceviche in Salanova lettuce
Vegetable soup, according to the season and our garden
From the wood fire oven:
“Checkers” focaccia – sundried tomato and ricotta spread, parsley pesto
Arayes from the woodfire oven – beef in a pocket pita, tahini, and pickled lemon
Torn challah – purslane, caramelised onion, and sumac
“Lahmajun” on pala dough – meat in red wine
Breads:
Heritage and whole grain sourdough breads | toasted bagel challah | breadsticks
| chive butter, Atlantic salt | olives in oregano
| homemade labneh with wild mustard from the field | fermented chili
Entrees:
Please choose one option each from the first and second lines
10 hour roasted shoulder of lamb / whole fish baked in a salt and herb crust
Oven roasted Picanha, gremolata and mustard / Mesachen “Lulu” chicken confit and onions, labneh, and sumac
/ Fish fillet, greens in butter and white wine
Agnolotti filled with parsley root cream, lemon herb butter, peas
Warm yogurt, spinach fatayer, coriander seeds, and fenugreek
“Maklubeh” rice with citrus fruits and sumac
Extra crispy potatoes, sour cream
Romaine boats, our olive oil vinaigrette, parmesan, leaves and flowers from our garden
Woodfire oven roasted kohlrabi, dried Thassos olives
Slow roasted cauliflower, freekeh and herb crust, green sambal
Desserts:
“Nataf Abu-Gosh” knafeh, Baharat blend syrup | homemade ice cream
| polenta tart, pears and almonds in warm spices and red wine, crème fraiche
| salted caramel and chocolate truffles | Rama’s zabaione