Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with Sea fish ceviche, yuzu aioli,
wasabi sesame and seaweed chips.

After the opening speech and toast, you will sit around a knights’
table overlooking the open kitchen and continue your meal.
We will serve you a selection of warm breads accompanied by handmade butters.
The following dishes will be served one after the other at the center of the table:

Zucchini risotto with whey sauce and stuffed zucchini flowers.

Seared sea fish, pearl barley, fresh peas, sea-picked leaves and dashi sauce.

Green leaf salad, beets with seasonal fruit and HaMeiri cheese.

A variety of tomato, basil oil and burrata salad.

Sautéed chard and spinach with poached eggs and hollandaise sauce.

Filo pastry and wild mushrooms.

Potato gratin with Jerusalem artichoke cream and potato crisps.

After an “active” break from lectures, a variety of desserts will be
served in individual portions, along with hot drinks.

Mascarpone cream, seasonal fruit and a sable cookie that breaks like a crème brûlée.

A soft brownie with chocolate ganache.

Coffee panna cotta, white chocolate cream and coated peanut pieces.

Puffs filled with Tonka cream.

Madeleine cookies filled with raspberries and pistachio.

Sample bites:
Handmade tartlet with beef tartare, garlic cream and anchovies
or
Seared sticky rice with seafood ceviche, yuzu aioli,
wasabi sesame and seaweed chips.

Afterwards, you will sit around a knight’s table overlooking the open
kitchen and we will continue our meal.
We will serve you warm milk rolls accompanied by handmade butters.

Starters

Corn tortellini with yellow tomato gazpacho, basil flowers and sweet cherry tomato raisins.
or
seared sea fish, fresh peas, sea-pickled leaves and a reduced fish stock.

Main course

A slice of Israeli cow, Jerusalem artichoke cream, shredded meat
croquette and demi-glace.

Dessert

Mascarpone cream, strawberries, juniper syrup and a sable cookie
that breaks like crème brûlée.

Finally, we will finish with a hot drink of your choice alongside Petiphores.

Each dish will be served personally with explanations of the ingredients and the story behind the dish, according to
your request.

Canapés

TARTLETTE

Beef tartare, Gentleman’s Relish

POPPADUM

Ricotta, Glazed Pears, Thyme

CURED FISH

Brioche, Yuzu Mayo, Wasabi Sesame

Starters

BREAD

Homemade butters

COURGETTE RISOTTO

Courgette Tempura, Goat’s Cheese

HAYOGEV

Sweetcorn Tortellini, Yellow Tomato Gazpacho, Basil

SWEETBREAD SKEWER

Smoked Meat Foam

Main Courses

FISH

Brussel Sprouts, Sea Herbs, Chicken Jus

MEAT

Slow Cooked Beef, Croquette, Onions

Desserts

TARTE TATIN

Peach, Ripe Cheese

FIG LEAF

Pineapple, Sablé

Hot Drinks and Petitfours