served seven days a week 13:00-24:00

Morning Menu

 
served seven days a week 13:00-24:00
 
 
 
served seven days a week 13:00-24:00

To begin with

 
great for a starter or a tiny nibble…:
 
 
 
Warm brioche challah
 
 
served with butter, cream cheese and a changing tapenade
 
Soup de jour
 
 
served with warm focaccia sticks
 
Seared artichokes
 
 
in olive oil and garlic, served on a cheese polenta
 
Risotto cheese balls
 
 
in neapolitan and pesto sauce
 
Pao de ceso (gluten free
 
 
8 units of tiny bite size cheese buns, served with three spicy dips.. pesto, tomato salsa and aioli
 
Neapolitan eggplant
 
 
eggplant in tomato sauce and cheese topping, grilled in our stone oven
 
Cheese cauliflower in crunchy coating
 
 
on top of yam chips, aioli and arugula
 
Tomato and feta focaccia
 
 
roasted cherry tomato, feta cheese, olive oil, za’atar and garlic confit
 
Mushroom mix
 
 
seared mushroom mix, feta cheese cubes in pesto dressing, garlic confit, cherry tomatoes in sea salt, fresh basil leaves and two hot focaccia strips. (vegan option- without the feta cheese
 
served seven days a week 13:00-24:00

Salads

 
Keshet’s salad
 
 
quinoa, black lentils, Italian artichoke, red cabbage, cucumber, spring onion, colorful cherry tomatoes and crispy feta cheese cubes, in olive oil and lemon juice, alongside raw tahini
 
Caesar salad
 
 
iceberg lettuce in Caesar dressing, warm focaccia cubes, feta cheese cubes in pesto spread, rostred cashew, cranberries, boil egg and parmesan cheese- additional baked salmon cutlet -
 
Simca’s salad
 
 
served with vinaigrette cause and herbs on a mozzarella focaccia bedding… Yummy! lettuce and baby leaves mix, tuna, feta cheese in pesto spread, fresh mushrooms, cherry tomatoes, cucumbers, kalmata olives, sprouts, corn kernels, roasted red pepper and red onion
 
Nechama’s salad
 
 
lettuce, baby leaves and arugula, halloumi cheese and champignon mushrooms seared in teriyaki sauce, cucumber, cheer tomato, carrot, sprout, micro leaves and roasted sesame seeds
 
Betzalel market salad
 
 
finely diced! served with tahini, cucumber, tomato, pepper, carrot, red onion, parsley, radish, mint, boiled egg, chick peas, scraped feta cheese and roasted eggplant. seasoned in olive oil, lemon juice and a touch of pesto spread. served on a bed of fresh lettuce leaves and hot focaccia. additional tuna
 
Additional focaccia/ white or multigrain bread
 
 
served on a warm focaccia that observes all the salad’s flavors..
 
served seven days a week 13:00-24:00

Quiche

 
Quiche of the day
 
 
served with garden salad and yogurt honey-date dressing
 
Yam quiche (gluten free
 
 
served with garden salad
 
served seven days a week 13:00-24:00

Shakshuka

 
Green shakshuka
 
 
spinach dish, fresh mushrooms, cherry tomatoes, chick peas and a touch of cream and goat cheese -additional eggplants
 
Itamar’s shakshuka
 
 
a rich tomato dish, herbs, rosted peppers and fresh eggs - additional eggplants/feta cheese
 
Vegan shakshuka
 
 
a rich tomato dish, herbs and a variety of roasted veggies. served with vegan tapenade
served in a steaming hot pen alongside tahini, changing tapenade, labaneh cheese with sumak seasoning, finely diced salad and house special freshly baked bread ( white/multigrain/gluten free)
 
served seven days a week 13:00-24:00

“Caspion”

 
Hot asian salmon salad
 
 
two colored cabbage, carrot, bean sprouts, peppers, mushrooms and zucchini in a sweet flavored asian sauce, chopped nuts and roasted sesame served with baked salmon cutlets
 
Seabass fillet
 
 
in a lemony pesto crust, served on mushroom and cheese polenta
 
* Homemade spicy fish (chraime
 
 
- fish fillet dish with tomatoes, herbs and chick peas with a touch of yogurt-tahini, served with tapenade, finely diced salad and warm challah
 
Salmon grissotto
 
 
served on a spinach and cheese green “grissotto” (groats + risotto
 
Salmon stake and veggies
 
 
seared in a hot pen, served on a bed of roasted garden vegetables in citrous caramel dressing, alongside green rice and cranberries. We recommend serving the dish in Medium temperature
 
served seven days a week 13:00-24:00

Fresh pasta

 
Cheese tortellini
 
 
in goat and camembert cheese, cream, date honey and roasted almonds sauce
 
Yam ravioli
 
 
in cream, cherry tomato and basil sauce
 
Half and half gnocchi
 
 
in cream, goat cheese and spinach sauce
 
Lasagna of the day
 
 
made from fresh pasta leaves in a changing filling. served with garden salad
 
A winter mushroom risotto
 
 
white wine, truffle oil, peas, leak, zucchini and parmesan cheese. additional baked salmon cutlets
 
Your choice of sauce:
 
 
*Nonsense in tomato juice - tomato, garlic, olive oil and basil sauce
*Red cream - cram, tomato and basil sauce
*Milanesa - tomato, eggplants, kalmata olives and onion saice
*Agilo e olio pasta - pesto, tomato, garlic, mushrooms, zucchini sauce and pine nut
* Noam’s sauce - garlic butter, mushrooms, red onions, cherry tomatoes, white wine and cream sauce
*Cream Alfredo - cream and mushroom sauce
*Yam, cream and j’al mixture
 
served seven days a week 13:00-24:00

Pizza & Focaccia

 
Cherry tomato margarita
 
 
tomato sauce, grated mozzarella cheese, tomato and oregano
 
Vegan
 
 
roasted eggplant and Italian artichoke and salsa tomato spread, with raw tahini and spring onion garnish
 
Italian artichoke
 
 
rose cream, fresh mushrooms, red onion, mozzarella and parmesan cheese
 
Spinach and shattered egg
 
 
pesto cream, spinach stew, mushrooms, chick peas, egg, mozzarella and parmesan cheese
 
Goats and arugula
 
 
light cherry tomato sauce, dried tomato raisin, mozzarella, parmesan and goat cheese and a touch of pesto
 
Four cheeses
 
 
rose cream, roasted yam, caramelized onion and some good cheese
 
Ben Gurion
 
 
neapolitan sauce, tomato slices, garlic confit, herbs, parsley, spring onion and Israeli cheese
 
Antipasto veggies and Sheep cheese
 
 
tomato sauce, mozzarella cheese, variety of roasted veggies, goat cheese and basil served with a drizzle of sweet balsamic vinegar
 
served seven days a week 13:00-24:00

Sandwiches and Toasts

 
Antipasto sandwich
 
 
Vegan! dried tomato and raw tahini spread, a variety of roasted veggies with a touch of reduced balsamic vinegar, arugula and a hand full of warm and posted nuts and seeds (white/multigrain/gluten free bread
 
Kfar Azar’s salmon sandwich
 
 
made on open multigrain toast, spread with 5% cream cheese and ground walnuts, pickled salmon (gravlax) and on top two sunny side up eggs, with cherry tomato, red onion, green leaves salad in reduced balsamic vinegar and olive oil
 
Goat cheese sandwich
 
 
- two colored pesto spread, Saint-Maure de Touraine cheese, roasted peppers, kalmata olives and arugula served warm (white/multigrain/gluten free bread
 
Israeli bagel toast
 
 
butter, tomato, content “yellow” cheese and basil
 
Greek bagel toast
 
 
white brine sirene (Bulgarian cheese) in pesto spread, content “yellow” cheese, butter, onion in za’atar seasoning, tomato and kalmata olives
 
Shakshuka bagel toast
 
 
matbuha sauce, boiled egg, roasted eggplants, parsley and content “yellow” cheese
 
served seven days a week 13:00-24:00

Alcohol

 
Arak - 60 ml + orange/red grapefruit/ lemonade juice
 
 
 
Whisky
 
 
 
Vodka - 60 ml + orange/red grapefruit/ lemonade juice
 
 
 
Arak/Vodka chaser
 
 
 
Whiskey chaser
 
 
 
Wine:
 
 
 
“Ruffino" Italian, Recanati
 
 
 
“Blue nun”, Gewurztraminer
 
 
 
Sparkling Wine:
 
 
 
White/Red Italian Lambrusco
 
 
 
Beers:
 
 
 
Goldstar / Heineken
 
 
Draft beer
 
Shandy - beer + 7 up
 
 
 
Goldstar / Heineken
 
 
Bottled beer