Home Menu

Reception

Active Stops –the Chef’s Recommendations

:Asian Corner

Choice of fresh vegetables stir fried in front of the guests with chicken chunks and Asian style noodles

:Italian Corner

Choice of pastas with Italian style juicy sauces

:Jaffa Corner

Lamb kebab, ful (cooked broad beans), humus, tahini, falafel, pita bread

:Salmon Slicing Corner

Chef’s style marinated cleaned whole salmon fillet free of fish bones
Sliced and served with toast and chive dressing

:Health Corner – slicing chicken breast from the Plancha

Lightly marinated fresh chicken breast roasted on a boiling frying surface, sliced in front of the guests and served on green salad
 

:Choice of Tapas in Various Tastes

Sushi with a choice of special fillings and tastes
Smoked, marinated fish, special vitrines
Martini glasses filled with green salad
Choice of special chocolate mousse in shot glasses
Choice of knafas

:Casserole Corner

The casserole corner is a special treat of ethnic dishes served on a unique kerosene burner (extra payment)

:Kuba Hamusta Casserole

Kuba Hamusta semolina balls filled with lamb and cooked in beet and vegetables
soup

:Moroccan Fish Rissole Casserole

Fish rissole cooked in juicy vegetables on a kerosene burner served with the House Bread

:Cigars / Pasteles Casserole

 

:Corner of the Hot Circling Dishes

Waiters walk around the reception area with trays of Tafas and the chef’s choice of delicacies:

Pullet Yakitori: Japanese skewer with pullet chunks in sweetish chilli
Meat balls on wooden forks in tomato salsa sauce
Filo pastry stuffed with chicken chunks served on a puddle of green tahini
Our falafel ball on a puddle of raw tahini and home made harissa sauce

 

 

(Entrees (Salad Substitutes

 

Sliced open balady (native) eggplant filled with chicken ragout, tomato salsa and tahini

Salmon terrine on a puddle of fruit confit and grissini

Salmon Rose on watermelon ring (in season) on a spot of mango crème and caramelled cherry tomato

Chicken liver pâté served on French flavor toast with a lemon pear

Eggplant roll filled with chicken liver and served on green tahini

Blintzes rolls filled with chicken liver / or salmon / or vegetables / served on fresh tomato salsa

Broiled red tuna chunk on avocado mousse (in season) and tomato salsa sauce / onion jam

Chicken breast rolls filled with dried fruit on onion confit

 
 
(Antipasti and Salads (choice of 8 dishes

Peeled lightly fried, eggplant in olive oil crushed garlic, chopped parsley and lemon juice
Eggplant salad – eggplant slices in red harissa sauce full of herbs
Chopped eggplant salad filled with white tahini and red tomato fillet
Broiled eggplant filled with peppermint garlic and tahini sauce
Eggplant cubes salad with sweet potato and zucchini cubes in chilli, decorated with parsley
 “Jumpy” tomato salad tomato cubes in garlic, coriander, olive oil and chilli
Split cherry tomatoes and basil leaves in olive oil
Tabule – whole wheat doused in lemon filled with chopped vegetables, peppermint and parsley
Antipasti – choice of toasted vegetables in balsamic vinegar, silan (date honey), black pepper and coarse salt
Mashwiya pepper salad – red hot peppers, roasted peeled and sliced
Hot green pepper in olive oil and garlic slices, Atlit salt and lemon juice
Oven roasted lengthwise sliced zucchini with herbs and light marinade
Red beet steamed in salt water in home style marinade
Carrot coils in olive oil, lemon, and cumin, decorated with peanuts
Chopped white cabbage with plenty of lemon, sugar and olive oil with pistachio
Thai coleslaw salad in sesame oil and orange juice
Fennel and apples in olive oil, lemon juice, grapefruit filet and pomegranate grains
Jerusalem artichoke in olive oil and Bretagne salt, simply roasted in brick oven (in season)
Steamed Egyptian onions in sugar and turmeric caramel
Flame roasted orange sweet potato shining with sugar glazing, rolled in teriyaki
Persimmon salad chopped celery and chopped lettuce leaves in citrus and hazelnut dressing
Waldorf salad – Granny Smith apples with walnuts
Green salad in mustard and honey vinaigrette decorated with walnuts
Green tahini full of herbs, garlic and lemon
Humus salad with warm humus grains and sumac
Our Matbucha (a Moroccan salad) – slowly cooked aromatic tomatoes peppers and garlic
 

 

(Second Courses (Choice of 2

Salmon

Chunk of salmon filet marinated in white wine, Dijon mustard green herbs and mustard crème sauce

Chunk of salmon in tomato (or olive) tapenades baked in the oven, served in light muniere sauce and red Chushka pepper

Chunk of salmon filet in herbs, baked in filo leaves and roasted sesame, served on pea puree and remoulade sauce

Salmon filet baked in pasteles leaves and a Yakitori skewer, served on sweet potato puree and light lemon roast sauce

Tilapia Filet

Casablanca style baked tilapia filet with vegetables and hot tomato sauce served on a serving of couscous

Tilapia filet marinated in mustard, rosemary, garlic and wine, served in mustard sauce

Tilapia filet baked in the oven in lemon chilli sauce

Tilapia filet in Asian spices crust fried in thin oil and served with butter and garlic sauce

Tilapia filet baked together with salmon filet in champagne sauce served on baked focaccia

 

 

 

Intermediate Meat Dishes

Thai pod filled with chicken and stir-fried vegetables with an Asian aroma

Filo pod with filling of chicken livers and mushrooms served with mushroom sauce

Chicken pastia stuffed with chicken wings, raisins and caramelized onion

Chicken pastia with prunes and cinnamon served on Tanzia dried fruits

Chicken livers French-fried together with sweet potato and charlotte onions served in a cone of pastry leaves

Miniature balady eggplants stuffed with chopped meat / chicken. Baked in tomato sauce and serve on a tomato salsa

Israeli assortment: chicken livers, chicken slices, mushrooms, onions and herbs, French fries and served on potato mousse

Eggplant butterfly filled with chopped mutton and pine seeds on t served in tomato sauce

Falafel Roll filled with chopped lamb, pine nuts with tehini sauce

**Sliced duck French fried in orange sauce served on sweet potato puree and onion confit
Vegetarian dishes served in parallel as optional extras

 (Main  Courses (Choice of 2

POULTRY

Pullet steak marinated in herbs and spices and grilled in an oven
Charcoal-grilled pullet steak marinated in honey, soy and a ginger
Pullet on a skewer (cinnamon stick) in Chile sauce
Pullet stuffed with dried fruits
Chicken breast filled with mutton and pine seeds, served in mushroom sauce
Chicken breast roll Julienne, stuffed with root vegetables and fresh mushrooms with a covering of Panko
**Chicken breast marinated in herbs and spices and served on a potato slice topped with a Roxel of chicken livers on.
** Roast duck with orange/prune/peppered sauce

BEEF
Pot roast in champignon mushroom sauce and white/red wine
Pot roast in brown roasting sauce and light white wine with a fragrance of Rosmarin
Pot roast in a red wine sauce with caramelized onions and date honey and beef medaillon in mushroom sauce
Beef steak from the grill with artichoke sauce and ground peppers
Beef steak from the grill with sauce on the side
**Beef steak with chicken livers and fried onions, wrapped in aluminium foil, with mushroom sauce

 
(Duets (at an extra cost of NIS 20

Pullet steak on cinnamon stick and Beef Medallion on puree
Chicken breast stuffed with mutton and steak medallion in mushroom sauce
Pullet steak stuffed with dried fruits, with beef steak in date honey sauce / brown sauce
Yakitori pullet on skewer with beef steak natural and root vegetables served separately
Yakitori pullet spare ribs and a pullet slice with Tariaki sauce

 

 
(Second Courses (Choice of 3

Vegetables

Stir-fried green beans with Spanish onions and most tomatoes
Stir-fried cherry tomatoes with basil, Pearl baby onions, garlic and olive oil
Stir-fried root vegetables in sesame oil with an Asiatic aroma
Stir-fried artichoke cubes with peppers in three colors
Orange-sweetened baby carrots with prunes and mint leaves with prunes and delicate mint leaves
Multi-colored peppers roasted in fresh garden herbs
Vegetable antipasti, assorted vegetables in a variety of colors
‘Shushka’ pepper in garlic and olive oil
Puree with abundant caramelised onion

Potatoes
Anna Potatoes Lyonnaise
Baby potatoes in Rosemary, garlic and olive oil
Saharoni potatoes with parsley, garlic and olive oil,
Potato/sweet potato mix: home fries
Pommes de douche et douchettes – potatoes in regal style with crushed almonds

AT TABLE CENTRE
White rice topped with almonds and raisins
Spanish rice – red rice with vegetable antipasti
Moroccan rice – with dried fruits and shelled almonds (Tanzia)
Spanish rice – red rice with rainbow of vegetable antipasti
Yellow rice with artichoke pieces and green herbs
Os-palo – rice dish with heads of garlic, chickpea grains and a sprinkling of raisins
Paella of whole rice with small, stir-fried vegetables
Authentic couscous with traditional vegetable soup
***
Green salad stuffed with grated carrot, radish and cherry tomato
Israeli-style green salad with baby lettuce in sour seasoning

 

(Desserts (Choice of 2

MORE  INTERESTING, TASTY AND COLOURFUL

Crembo Surprise:  (marshmallow and halva mousse covered with chocolate) on a bedding of walnut pie
Profiterole cream puff in Crème Patissiere on a bedding of chocolate torte decorated with strands of halva
Passiflora moon in orange, caramel and forest fruit sauce on sticks of chocolate/caramel
Tiramisu with layers of coffee cream and cake decorated with coffee and
cat tongues
Hot chocolate soufflé with vanilla ice cream and strawberry sauce
Chocolate cone decorated with a circle of caramel and wild berry sauce
Halva Tilon on a bed of chocolate mousse and pistachio
Banana in beer pastry + ICE CREAM and caramel (in season)
Blintzes with caramel on a bed of Rice Crispies
A selection of fruits of the season decorated with chocolate leaves on a pond of cream marquise
Apple strudel, poppy seeds and cinnamon accompanied by vanilla/caramel/chocolate/almonds
Kadaif cubes and a ball of sorbet
Plate of petit fours in the centre of the table**
 (Viennese bar at tables (cold and hot dishes, petit fours, fruits**
Elaborate, specially-designed Viennese bar**