-
-
Appetizers
- Lettuce Salad with Local Goat Cheese and figs in Champagne Vinaigrette and Almonds
- 48
- Spinach and Beet Salad Endive, Walnuts, Feta Cheese, and Za’atar in Nut Oil
- 48
- Trio of Blinis with Crème Fraîche and Orange “Caviar”
- 48
- Fishermen’s Caprese tomatoes, mozzarella, anchovies, onion and basil
- 58
- Charcoal Roasted Kohlrabi and Beets Brie Cheese, Honeycomb, and Spiced Balsamic
- 52
- Asian Sea Fish Carpaccio Soy, Lemon, Sesame Oil, and Pickled Ginger
- 68
- Veal Carpaccio Tonnato Beef Fillet, Capers, and Tonnato Sauce
- 58
- Shrimp in Olive Oil White Beans, Tomatoes, Hot Pepper, and Lemon
- 66
- Red Tuna Tartare Wrapped in Pickled Kohlrabi, Ponzu Sauce, Clementines, and Wasabi Honey
- 68
- American Tartare Burger Capers, Anchovies, Tabasco, and Pickled Flatbreads
- 68
-
Main Courses
- Neapolitan pasta with Stracciatella Cheese and Arugula Pesto (Add Shrimp +30)
- 78
- Chopped Steak Peppercorn Cream Sauce, Mashed Potatoes
- 98
- Lamb Porchetta green salad "Lahuh", yogurt and tomato salsa
- 98
- Shrimp Gnocchi Fresh Tomato Salsa, Asparagus, and Herbs
- 128
- Seafood Spaghettini Fish Stock, and Fresh Herbs
- 146
- Sea Fish Fillet Grilled Seasonal Vegetables / Pasta in Fish Stock and Herbs
- 150
- Shrimp Gnocchi Fresh Tomato Salsa, Asparagus, and Herbs
- 128
- Grouper kebab with Shrimp , Ghormeh sabzi stew and Goat Yogurt
- 128
-
-
-
- House Wine White / Red
- 29
- VERMOUTH SPRITZ White/Rose
- 32
- APEROL SPRITZ
- 42
- Champagne N.V Laurant Perrier Brut
- 49
-
Desserts
- Danino Progressive Malabi Raspberry Granita, Coconut & Raspberry Caviar, Pistachio cream, Almond Financier
- 54
- Caribbean Creme Brule Paillete Crumble, Coconut ice cream, Tropical fruits
- 56
- African Pudding Cake Banana ice cream, Salted Caramel, Caramelized Pecans & Condensed Milk
- 56
- Tiramisu "Pate e Bombe" Cream, Biscotti dipped in Coffee Liquor, Coca Tuile
- 58
- Plaisir sucre Almond dacquoise, chocolate ganache, Vanilla ice cream
- 62
-
Designed by Ark