New Year's Eve Menu
Oyster:
Oyster gillardeau in fish stock, white wine, shallot onion, tarragon, tapioca and “Israeli caviar”
Sashimi:
Yellowtail sashimi, pickled mackerel, carpaccio of confit tomatoes, black yuzu aioli, bulgur and kaffir lime puff
Lobster “cappuccino” (Ravioli):
Foamed lobster bisque, lobster Agnolotti (Ravioli) filled with leek and truffle, perfect egg, black truffle, served with smoked eel butter toast
Turbot fish:
Poached sea bass in brown butter, Sorel cream, ricotta gnudi , artichoke, Brussels sprouts, veal jus
Gin & tonic:
Gin & tonic granita, cucumber, apple, finger lime and green curry oil
Lamb:
Lamb chop (1piece), mangold filled with lamb neck, parsley root, parsley cream, garlic and lamb jus
Jibneh:
Jibneh cheese filled Qatayef, saffron honey, served with warm spices chai
Campari and grapefruit tart:
Blood orange and anise star coulis, pomelo tears, candied lime peels, kaffir lime and yogurt crumble, Dried raspberries, olive oil ice cream, hibiscus powder and basil flowers
