SOFT OPENING MENU
August 2023
JERUSALEM BAGEL OLIVE OIL BREADS
& Spreads
BREADS
Tahini, Za’atar & Spicy Cherry Tomato Jam | Truffle Kubaneh & Brioche
Labaneh & Olive Oil Schmaltz | Creamed Eggplant | Olive Oil & Aged
Bresaola Additional Balsamico | Tomato
BEETS TORTELLINI CEVICHE ON THE ROCKS
BITES
Amuse-bouche
Cashew Cheese | Pine Nuts | Lime Aioli |Olive Oil Puffed Semolina | Lemon Aioli | Mango Habanero |
Powder | Beet Consommé Lime & Yuzu
THREE LITTLE BITES
Cardamom, Celery Root, Chestnut |
Salted Beets Meringue, Sweet & Spicy Apricot |
Wild Rice, Apple Caviar, Rhubarb, Lime
BEETROOTS GARDEN GREEN LEAVES
COLD APPETIZERS
Horseradish | Hazelnut, Almond & Quinoa Soil | Celery | Belgian Endive | Radish | Citrus Vinaigrette|
Tzatziki Cashew & Almond Cream
YELLOWTAIL TARTARE SALMON SASHIMI
Avocado | Bulgur | Apple Vinaigrette | Chili Pepper Ponzu | Asian Aioli | Daikon | Wild Rice | Nuri
| Avocado & Yuzu Sorbet | Basil Oil Powder | Almond Tuile
TUNA BEEF TARTARE
Ahi Tuna | Tomato Consommé Blanket | Roasted Egg Yolk Confit | Root Vegetables | Bell Peppers
Cherry Tomato | Olive Oil Powder Vinaigrette | Pearl Onion | Charcoal Onion
EARTH APPLE SOUP CAPPELLETTI
HOT APPETIZERS
Sunchoke | Acorn | Chives | Macadamia Nuts | Beef Cheek | Peas | Celery Root Cream |
Daikon | Truffle Grissini Caramelized Pumpkin | Port Wine Sauce
LAMB SPARERIBS QATAYEF
Kohlrabi Gratin | White Asparagus | Green Garlic Duck | Peking Duck Sauce |
Puree | Hazelnuts | Demi-Glace Persian Lemon Powder | Japanese Seaweed Salad
ROTOLO LAHMACUN
TABUN / BETWEEN
Wood Burning Oven
Pasta & Spinach Fondue | Cherry Shimeji | Portobello | Shiitake |
Tomato Sauce | Celery Bechamel | Pangritata Corn | Egg Yolk Confit
JAPANESE EGGPLANT
Eggplant | Tahini | Date Honey | Bell Pepper Puree | Sugared Pine Nuts |
Pomegranate Molasses | Manakish Flatbread | Za’atar
SALMON CHILEAN SEA BASS
ENTREES
Mushroom Dim Sum | Pumpkin Puree | Crispy Skin Green Tomato | Green Pea | Sunchoke |
| White Asparagus| Parsley Coulis | Ponzu White Wine & Lemon
BEEF FILET LAMB CHOPS
Onion Potato| Shimeji Mushroom | Onion & Malfouf | Onions | Carrots | Demi-Glace | Cherry
Turmeric Cream | Red Wine Sauce Salsa | Cherry Foam | Green Pangritata
OVER NIGHT BONE-IN ASADO
Smoked Beef | Organic Carrots & Beets | Thyme | Shaved Black Truffle | Potato Gratin | Sweet Potato
Basil Oil | Chili Oil | Celery Root Foam Puree | Demi-Glace
CHICKEN
Chicken Caviar | Chicken Cannelloni | Violet Potato |
Soft Polenta | Skin
45 DAYS WET AGED
MIBRASA
Charcoal Oven
Boneless
10oz 20oz
15oz 25oz
LIMITED EDITION
Limited Edition
45 Days Dry Aged Bone In (To Share)
RIBEYE | per oz TOMAHAWK | per oz
SURPRISE
Boneless | per oz
POMMES WILD MUSHROOMS GREENS
SIDES
Gratin | Pomme Noisette | Layers Shimeji | Portobello | King Oyster Asparagus | String Beans |
Tomato Dip | Truffle Aioli | Cremini Broccolini | Zucchini