FISH KITCHEN MENUS
STARTERS
FOCCACIA
Dips, tomato salsa, pickled chili pepper, garlic confit, persevered lemon aioli and soft butter.
ROASTED RED TUNA FISH
Cherry tomato gazpacho, baby cucumbers, red chili, fresh blueberries, radish, mint, coriander, lemon grass, crispy almonds .
SEA FISH CIGAR
Burned tomato cream, celery salsa, pistachio, yogurt and aromatic herbs.
SEABASS KEBAB
Hot Moroccan (Mashwaye) salad, pickled lemon cream and tahini-yogurt mousse.
SEA FISH CEVICHE
Cucumber tartare, green tobiko, grand smith apple, chives, lemon grass, mint, cucumber gazpacho, crème fresh, broken sugared cashew and basil oil.
ROASTED SEABASS
Pea foam, Shimeji mushrooms confit, crème fraiche, lemon zest, Brazilian nut flakes in Caesar sauce.
CAESAR SALAD
Roman lettuce hearts, Lalique lettuce, croutons, parmesan peels, Brazilian nut flakes in Caesar sauce.
CHEF SALAD
Salanova lettuce, crunchy potatoes, snow peas, radish, purple onions, cherry tomatoes, roasted red tuna, Schnitzel egg, sugared pecan nut in Dijon vinaigrette.
CRISPY STRIPPED RED MULLET (BARBUNIA) FISH
Black eggplant cream, spicy beet mini-salad, Arisa vinaigrette and garlic marinade.
RED TUNA SASHIMI
Grand Smith apple, fennel, black Tobiko, baby zucchini, mint leaves, baby cucumber, charcoaled yogurt cream, hazelnut vinaigrette, hazelnut and pistachio crumbs, and power of roasted eggplant.
SEA MIX
Fried baby anchovy, roasted seabass, purple onion, green leaves, radish, red chili, Labneh cream, peppers and pistachio crumbs.
CHESTNUTS RIKOTA TORTELINNI
In oregano cream and white wine, Shimeji mushrooms, forcini broth (buillon), Jerusalem artichoke cream, crunchy bread crumbs and whipped yogurt.
BURRATA
Arugula baby leaves, roasted, roasted peers, glazed beets in butter, striped cherry tomatoes, blueberries, squash gazpacho, walnuts, pistachio splinters and balsamic drops.
MEAGRE FILLET CONFIT
Cauliflower cream, salsa Tamar tomatoes, Labneh cheese, red chili pepper, burned shallot Thasos olives, parsley, mint, cinnabar and crushed pistachios.
MAIN COURSE
SEABASS FILLET
Truffle puree, Portobello confit, cream and vanilla butter.
GILT-HEAD BREAM
Chestnut’s cream, black-garlic tortellini, squash cubes and pecan in garlic butter.
SALMON FILLET
Roasted beets, freekeh, purple carrot cream, lemon yogurt, walnuts and Za’atar French fries.
SEA MEAGRE
Zucchini, moist tomatoes, spinach, purple onions, Schnitzel egg, sugared hazelnuts and Za’atar French fries.
LOKUS STEAK
Fresh corn polenta cream, mushroom ragout, charred shallot, hazelnut, Parmesan and truffle oil.
WHITE GROUPER PAN
Grouper steak, grouper kebab, grouper cigar, tomato ragout, burned Shushka pepper, charred eggplant, garlic confit, pickled lemon and focaccia bread.
A WHOLE GILTHEAD SEABREAM/ SEABASS
Grilled / à la plancha, with beet Gnocchi and mushroom ragout.
SEA FISH BY WEIGHT (price per 100 gr.)
Changes, please ask the waiter, with bonfire potato and roasted vegetables.
ARTICHOKE CAMPANELLA CONFIT
Moist tomatoes, artichoke cream, garlic, oregano, Parmesan and lemon butter.
DRIED TOMATOES FETTUCHINI AND SMOKED TUNA FISH
Concasse tomatoes, snow peas, portobello, portobello, red-chili pepper, smoked tuna, pickled lemon cream, Thasos vinaigrette with parsley.
FRESH CORN POLENTA CREAM
Mushroom ragout, charred shallot, hazelnuts, Parmesan and truffle oil.
MEDITERANIAN / VEGAN PAPPARDELLE
Peeled cherry tomatoes, zucchini, spinach, Jerusalem artichoke, sugared hazelnuts, vegan yogurt cream in herb butter/ aioli.
DESSERTS
MILLE FEUILLES WITH AROMATIC SPICES
Layers of vanilla tuile, crème pâtissiere with aromatic spices, pecan and cinnamon powder, squash ice-cream and Amarena cherry sauce.
CRÈME BRULEE SEMIFREDDO
Semi frozen crème brulée, crunchy caramel glazed bananas, slated toffee sauce, vanilla crumble and popcorn ice-cream.
ALMOND CHOCOLADE BALL
White chocolate mousse ball, insert of almond praline, covered with white chocolate and almonds, cacao crumble, soaked in chocolate and sauce anglaise with amaretto.
LEMON PAVLOVA
Meringue baked in the oven, burned Italian meringue in semi freddo lemon cream, lemon marshmallow, lime crumble, berries’ sauce and lemon cream ice-cream.
CARAMELIZED POPCORN PUFF
Mascarpone cream, popcorn-ganache puff, Werther cream with pine nuts’ crumble, caramelized popcorn, strawberry sauce and corn ice-cream.
BASQUE CHEESE CAKE
Cream cheese cake, toffee sauce, pieta tuile white chocolate, dried strawberry crumble, seasonal fruits and yogurt ice-cream.
STRAWBERRY MALABI CREAM (gluten free, parve)
Malabi cream, strawberry syrup and rose water, sugared peanuts and white coconut tuile shreds, coconut praline and dried strawberry.
HOT DRINKS
RONFELDS’ TEA INFUSION
GRANDMA ZOHARA TEAPOT – cloves and mint
SHORT / LUNGO ESPRESSO
AMERICANO / DOUBLE
CAPPUCINO
BUSINESS
Starters
ROASTED RED TUNA FISH
cherry tomatoes Gazpacho, baby cucumbers, red chili, fresh blueberries, radish, mint, coriander, lemon grass, sugared hazelnuts.
SEA FISH CIGAR
roasted tomato cream, celery salsa, pistachio and yogurt.
KEBAB SEABASS
hot Moroccan (Mashwaye) salad, pickled lemon cream, and tahini-yogurt mousse.
CAESAR SALAD
Caesar salad hearts, Lalique lettuce, croutons, parmesan peels, Brazilian nut flakes in Caesar sauce.
CHEF’S SALAD
Salanova lettuce, crunchy potato, snow peas, radish, purple onions, cherry tomatoes, roasted red tuna, sugared pecan nut in Dijon vinaigrette.
CHESTNUTS RIKOTA TORTELINNI
in oregano cream and white wine, Shimagi mushrooms, forcini broth (buillon), Jerusalem artichoke cream, crunchy bread crumbs and whipped yogurt.
CRISPY STRIPPED RED MULLET (BARBUNIA) FISH
Black eggplant cream, spicy beet mini-salad, Arisa vinaigrette and garlic marinade.
CRISPY BABY ANCHOVY
fried baby anchovy, purple onions, mix of green leaves, fennel, radish, red chili, Labneh pepper cream and pistachio splinters.
SEA FISH CEVICHE
cucumber tartare, green tobiko, grand smith apple, chives, lemon grass, mint, cucumber gazpacho, crème fresh, splinters of sugared cashew and basil oil.
MAIN COURSE
FISH AND CHIPS
SEABASS FILLET
truffle’s puree, confit portobello, cream, vanilla butter
GILTHEAD SEABREAM FILLET
Chestnut’s cream, garlic tortellini, squash and pecan cubes in garlic butter
SALMON FILLET
roasted beets, freekeh, purple carrot’s cream, lemon yogurt, walnuts and Za’atar French fries
SEA MEAGRE
zucchini, moist tomatoes, spinach, purple onions, Schnitzel egg, sugared hazelnuts and yogurt cream.
GILTHEAD SEABREAM / SEABASS (a whole fish)
grilled/ à la plancha, with beet Gnocchi and mushroom ragout
ARTICHOKE CAMPANELLA CONFIT
lemon butter, moist tomatoes, garlic, oregano and Parmesan.
DRIED TOMATOES FETTUCHINI AND SMOKED TUNA FISH
Concasse tomatoes, snow peas, portobello, portobello, red-chili pepper, smoked tuna, pickled lemon cream, Thasos vinaigrette with parsley
FRESH CORN POLENTA CREAM
Mushrooms ragout, scorched shallot, walnuts, Parmesan and truffle oil.
MEDITERENIAN PAPPARDELLA / VEGAN
Moist tomatoes, zucchini, spinach, Jerusalem artichoke, sugared hazelnuts, vegan yogurt cream in herbs’ butter/ aioli.
DESSERTS
LEMON PAVLOVA
meringue shards, semi freddo lemon cream, Italian meringue, lime crumble with berries’ sauce.
COLD CHEESE CAKE
cold cheese cake, crumble, strawberry tuile and white chocolate, salted caramel toffee sauce, strawberry collie and berries.
STRABERRY MALABI AND ROSE WATER (without gluten, parve)
Malabi cream, strawberry syrup and rose water, sugared peanuts and white coconut tuile shreds, coconut praline and dried strawberry
