DEDICATED MEALS

Seasonal & Everchanging

We would like the guests who visit our restaurant to be able to dedicate themselves to a complete hospitality experience.
We have built a menu for a full meal. Just like when people visit our home, there is no need to make a choice or decide between options. This lets us present what our kitchen and our land have to offer.

Three meals are served with generosity and attention to details:

Brunch: a meal based on pastries baked in our traditional tabun oven, a variety of fresh vegetables, and eggs
Lunch: a meal based on pastries baked in our traditional tabun oven and a variety of dishes served to the center of the table
Dinner: an extremely rich ten-course meal that combines land and sea.

We make every effort to adapt meal ingredients to any dietary restriction.

Events Menus

  • Breakfast
  • Lunch
  • Menu I
  • Menu II
  • Menu III

Breakfast

Fougasse Bread Handmade with granary and ancient grain flour *served with good things:
Toma Spread | Aubergine cream | Ragi’s spicy sauce | Olives | Olive oil & pomegranate concentrate
Taboon Pastry – basil pesto, roasted tomatoes, zucchini and garlic confit

Meagre Ceviche with cucumber and nectarine
Summer Salad – tomato, roasted peppers, watermelon, Dotan feta cheese and dried olives
Roasted Baladi Zucchini on labaneh mousse, tomato seeds and za’atar crisps

Baked Frittata with potatoes, onion, root vegetables, grilled cherry tomatoes
and yogurt stone
Eggplant ‘Knaffeh’, egg-yolk and Dotan feta cheese in kadaif

And for dessert
Yogurt Mousse
, Kadaif, plum syrup, nectarine and caramelised pistachios

Salted Caramel Truffles with hazelnut croquant and chocolate tuile Home-made fruit Sorbet

BEANZ coffee and herbal tea infusion
During the meal pitchers of water and herbal iced tea will be served

Lunch

Fougasse Bread Handmade with granary and ancient grain flour *served with good things:
Toma Spread | Aubergine cream | Ragi’s spicy sauce | Olives |
Olive oil & pomegranate concentrate
Taboon Pastry – basil pesto, roasted tomatoes, zucchini and garlic confit

Meagre Ceviche with cucumber and nectarine
Summer Salad – tomato, roasted peppers, watermelon, Dotan feta cheese and dried olives
Roasted Baladi Zucchini on labaneh mousse, tomato seeds and za’atar crisps

Smoked Duck Breast with fresh polenta and greens
Lamb Shank Ragout on freekeh

And for dessert
Yogurt Mousse, Kadaif, plum syrup, nectarine and caramelised pistachios
Salted Caramel Truffles with hazelnut croquant and chocolate tuile
Hand-made Fruit Sorbet

BEANZ coffee infusion and herbal tea infusion
During the meal pitchers of water and herbal iced tea will be served

Menu I

Fougasse Bread Handmade with granary and ancient grain flour *served with good things:
Toma Spread | Aubergine cream | Ragi’s spicy sauce | Olives |
Olive oil & pomegranate concentrate
Taboon Pastry – basil pesto, roasted tomatoes, zucchini and garlic confit
Tomato and Herb Consommé with dried olives

Meagre Ceviche with cucumber and nectarine
Summer Salad – tomato, roasted peppers, watermelon, Dotan feta cheese and dried olives
Roasted Baladi Zucchini on labaneh mousse, tomato seeds and za’atar crisps

Zucchini and Chard Risotto with lemon butter
Smoked Duck Breast with fresh polenta and greens
Lamb Shank Ragout on freekeh

And for dessert
Yogurt Mousse, Kadaif, plum syrup, nectarine and caramelised pistachios
Salted Caramel Truffles with hazelnut croquant and chocolate tuile
Hand-made Fruit Sorbet

BEANZ coffee infusion and herbal tea infusion
During the meal pitchers of water and herbal iced tea will be served

Menu II

As the guests arrive we will serve Entrées

Fougasse Bread Handmade with granary and ancient grain flour *served with good things:
Toma Spread | Aubergine cream | Ragi’s spicy sauce | Olives |
Olive oil & pomegranate concentrate
Taboon Pastry – basil pesto, roasted tomatoes, zucchini and garlic confit
Beef and Lamb Lahmacun on sun-dried tomatoes with yogurt and tahini
Beef Tartar on crostini

Tomato and Herb Consommé with dried olives

As the guests take their seats we will serve to the center of the table

Meagre Ceviche with cucumber and nectarine
Summer Salad – tomato, roasted peppers, watermelon, Dotan feta cheese and dried olives
Roasted Baladi Zucchini on labaneh mousse, tomato seeds and za’atar crisps
Beef Fillet Roast with amba aioli

And then…

Sea Bream Fillet on a cold lentil salad with green salsa and coriander
Zucchini and Chard Risotto with lemon butter
Smoked Duck Breast with fresh polenta and greens
Green Leaves Salad with figs and mint vinaigrette
Lamb Shank Ragout on freekeh

And for dessert

Yogurt Mousse, Kadaif, plum syrup, nectarine and caramelised pistachios
Pistachio and Almond Financier with citrus syrup and lemon cream
Salted Caramel Truffles with hazelnut croquant and chocolate tuile
Hand-made Fruit Sorbet

Fresh Fruit

BEANZ coffee infusion and herbal tea infusion
During the meal pitchers of water and herbal iced tea will be served

Menu III

As the guests arrive we will serve Entrées

Fougasse Bread Handmade with granary and ancient grain flour *served with good things:
Toma Spread | Aubergine cream | Ragi’s spicy sauce | Olives |
Olive oil & pomegranate concentrate
Taboon Pastry – basil pesto, roasted tomatoes, zucchini and garlic confit
Beef and Lamb Lahmacun on sun-dried tomatoes with yogurt and tahini
Tempura Lamb on amba aioli

Beef Tartar on crostini
Beef Fillet Roast with herb oil
Tomato Concasse on crostini with labaneh

As the guests take their seats we will serve a tasting menu
*some dishes served individually and to the center of the table

Tomato and Herb Consommé with dried olives
Meagre Ceviche with cucumber and nectarine
Summer Salad – tomato, roasted peppers, watermelon, Dotan feta cheese and dried olives
Seared calamari and Lamb Sweetbreads on spicy tomatoes and cilantro leaves Roasted Baladi Zucchini on labaneh mousse, tomato seeds and za’atar crisps

And then…

Sea Bream Fillet on a cold lentil salad with green salsa and coriander
Cucumber Granita
Aged Prime Rib with demi-glace and roasted bone marrow
Young Lettuce Salad with mint vinaigrette and figs
Smoked Duck Breast with fresh polenta and greens
Lamb Rib with campfire potatoes and charred onion

And for dessert

Yogurt Mousse, Kadaif, plum syrup, nectarine and caramelised pistachios
Pistachio and Almond Financier with citrus syrup and lemon cream
Salted Caramel Truffles with hazelnut croquant and chocolate tuile
Hand-made Fruit Sorbet

Fresh Fruit

BEANZ coffee infusion and herbal tea infusion
During the meal pitchers of water and herbal iced tea will be served