Menu

 
 
 Menu
 
 
 

In compliance with the wishes of many of our guests-

 
we add to the check a 13% service charge, as well as a NIS 1.0 contribution to security costs. They are not mandatory payments, and you are entitled to ask that they not be added to your check
 
 

Starters:

 
Rosemary Focaccia 
Baked in-house and served with a choice of dips 

Our Abu Sa'id 
Homemade hummus served with tahini, hot sauce, pitta from the taboon and za'atar (hyssop) oil

Fillet of Aubergine 
Grilled aubergine, on a bed of yoghurt, tomato seeds, Kalamata olives and pepper salsa

Goat-cheese Kadaif with aubergine 
Kadaif layers, mixed goat cheese and herbs, grilled aubergine, cheese fondue, and za'atar chips 

Sea Fish Ceviche 
Seared cubes of sea fish with olive oil and lemon juice, moist tomatoes, black olives and celery, on labaneh

Veal Baklava 
A phyllo pastry roll, filled with veal, dried figs, and sweet spices, on a bed of coconut cream with a touch of beef jus

Duck Pâté 
Pâté studded with cubes of smoked duck breast, served with cherry confiture and orange marmalade with star anise. Served with a nut brioche.

Carpaccio 
Thin slices of seared veal sirloin, with olive oil and balsamic vinegar, Parmesan, and baby basil leaves. Served with mini-toasts.

Tomatoes and Mozzarella cherry tomatoes, tomato segments, Kalamata olives, basil leaves, buffalo mozzarella and a balsamic reduction

Farm Salad 
Lettuce, fresh and dried apples, pecans and cashews, with a vinaigrette of homemade raspberry vinegar, and panko-coated goat's cheese 

Gilboa Salad 
Cherry tomatoes, cucumber, mint, croutons, sunflower seeds, dried apricots, feta cheese, olive oil and lemon juice

Oxtail ravioli 
Our ravioli, filled with oxtail and root vegetables, in a jus of Middle Eastern spices
hm,drt555c
 
 

Mains :

 
Chicken with Herbs 
Deboned chicken thigh, served on potatoes with a sweetish herb sauce

Chicken livers in wine
Chicken livers glazed in a wine and beef stock, shallots, rosemary, and toasted pine nuts, on a bed of classic mashed potatoes

Lamb Kebab 
Made in-house, served with a tiny grilled aubergine on a bed of crushed tomatoes and a patch of tahini 
Choice of side-dishes: chips / mashed potatoes / rosemary potatoes / fresh salad

Stroganoff 
Strips of beef fillet, diced duck breast, Portobello mushrooms and wild spinach, in a rich cream and beef jus, with creamed mashed potatoes

Onglet Steak (Butcher's Cut) 
On truffle cream, with a chestnut and marrowbone jus 

Entrecote 
300 gram aged entrecote steak, served with green vegetables and garlic confit. 
Choice of side-dishes: chips / mashed potatoes / rosemary potatoes / fresh salad

Drumfish with Seafood 
Drumfish with tomato butter, black olives, spinach, lemon juice, shrimps and calamari

Caramelized Salmon 
Fresh fillet of salmon, marinated in soy, mirin, sesame oil and miso, served with mushroom risotto, coconut milk, Parmesan and young spinach 

Fillet of Sea Fish 
Grill-seared, and served with home-made gnocchi, with a turmeric, lemon butter, and diced tomato stock
 
 

Pasta:

 
Chestnut gnocchi and assorted mushrooms 
Assorted mushrooms, pan-sautéed, with caramelized onions and fresh chestnuts, in a rich cream sauce, with Parmesan and wild spinach

Truffle Ravioli 
Homemade ravioli filled with local goat-cheese, black truffles, and a sage butter sauce with Kalamata olives

Goose Breast Pappardelle 
Fresh wide pasta, smoked goose breast, peas and a tomato béchamel

Aubergine Risotto 
Risotto, a fillet of grilled aubergine, Bûcheron cheese, and za'atar chips
 
 

Kids' Meals:

 
Spaghetti 
With tomato sauce / mushrooms and cream, a soft drink and an ice-cream scoop

Youngster's Portion 
Schnitzel / small chicken - with mashed potatoes / country chips, a soft drink and an ice-cream scoop
 

Dessert:

 
Enjoy a selection of small desserts. Create a combination of your favourite indulgences…

Chocolate Truffle 
With hot espresso

Crème Brulée 
Classic

Lemongrass Brulée 
Flavoured with lemongrass 

Apple Pie 
With sage sauce, and a scoop of vanilla ice-cream

Chocovolcano 
Warm chocolate cake with a strawberry coulis, and a scoop of vanilla ice-cream

Tiramisu 
Mascarpone cream and coffee with sponge fingers and espresso sauce 

Baked Cheesecake 
With wild berry confiture

The House Ice-Cream 
Scoop of vanilla ice-cream with kadaif, halvah, date syrup, tahini and pistachios

Tapioca with Fresh Fruit 
With the season's fruit 

Fruit Mascarpone 

Dessert Surprise 
 
 Wine list
 
 

Our house wine is produced from the farm's vineyards

 
which you can see through the window. The wine is made from Cabernet Sauvignon and Merlot, producing a red wine that's dry, young, fruity and unfiltered -L'Chaim! Cheers!
 
 
 
 Lunch Deal Menu
 
 

On the table:

 
Rosemary Focaccia, and a glass of soft drink
 

Choice of Starters:

 
Our Abu Sa'id 
Homemade hummus served with tahini, hot sauce, pitta from the taboon and za'atar (hyssop) oil

Tomatoes and Mozzarella
Cherry tomatoes, tomato segments, Kalamata olives, croutons, basil leaves, and buffalo mozzarella, with a balsamic reduction

Liver Pâté 
Liver pâté studded with cubes of smoked duck-breast, with cherry confiture and orange marmalade with star anise. Served with a nut brioche.

Gilboa salad (small)
Cherry tomatoes, cucumber, mint, croutons, sunflower seeds, dried apricots, feta cheese, olive oil and lemon juice

Special Starter - Changes daily
 

Choice of Main Courses– NIS 89:

 
Chestnut gnocchi
Assorted mushrooms, pan-sautéed, caramelized onions and fresh chestnuts, in a rich cream sauce, with Parmesan and wild spinach

Chicken with Herbs
Deboned chicken thigh, on potatoes with a sweetish herb sauce

Lamb kebab
Made in-house, served with a tiny grilled aubergine on a bed of crushed tomatoes and a patch of tahini 
Choice of side-dishes: chips / mashed potatoes / rosemary potatoes / fresh salad

Chicken livers in wine
Chicken livers glazed in a wine and beef stock, shallots, rosemary, and toasted pine nuts on a bed of classic mashed potatoes
 

Choice of Main Courses – NIS 109:

 
Stroganoff
Strips of beef fillet, diced duck breast, Portobello mushrooms and wild spinach, in a rich beef and cream jus, creamed mashed potatoes

Onglet Steak (Butcher's Cut)
On truffle cream, with a chestnut and marrowbone jus 

Caramelized Salmon
Fresh fillet of salmon, marinated in soy, mirin, sesame oil and miso, served with mushroom risotto, coconut milk, Parmesan and young spinach 

Fillet of Sea Fish with Seafood
Sea fish fillet, with tomato butter, calamari, shrimps, spinach and olives

Truffle Ravioli
Homemade ravioli filled with local goat-cheese, black truffles, and a sage butter sauce with Kalamata olives
 
 
 
 
 
 
rest