

STARTERS
EGGPLANT CARPACCIO- BEURRE NOISETTE, BASIL PESTO, ALMONDS, LABNEH............59
TOMATOES SALAD- MAGGI, CARCIOFI, ROASTED BELL PEPPER, PINE NUTS, LABNEH....61
ENDIVE SALAD- ICEBERG, AJO BLANCO, SEASONAL FRUIT, KASHKAVAL CHEESE..........59
SEA CARRPACIO- RED TUNA, PINEAPPLE VINAIGRETTE, APPLE SALSA........................64
BEEF TATAKI- BEEF FILLET, GLASS NOODLES, PICKLED GINGER, CILANTRO..................66
POLENTA- MUSHROOM RAGOUT, ASPARAGUS, TRUFFLE OIL, PARMESAN...................58
KEBAB- LAMB, RAS EL HANOUT, HORSERADISH TZATZIKI &,APPLE, PISTACHIOS.........65
SWEATBREADS FRENA- AMBA SAUCE, PICKLED LEMON,, ONION, PICKLES..................74
SEA SKEWER- CUCUMBER & GREEN ONION GAZPACHO, CITRUS FRUIT.......................78
MAIN COURSE
FISH FILLET- MANGOLD & FENNEL STEW, RICE GNOCCHI, YOGURT, PICKLED LEMON...137
SEAFOOD CARBONARA- LINGUINE, BUTTER, CREAM, TRUFFLE OIL, EGG YOLK............139
MUSHROOM RISOTTO- PORTOBELLO RAGOUT, CHIVES, TRUFFLE OIL, PARMESAN.......88
DURUM PASTA- GOAT CHEESE CREME, BROCCOLLI, ZUCCHINI..................................89
LAMB T-BONE- SQUASH CREME, BOK COHY, APPLE, MASHED POTATO....................145
OSSO BUCCO- PORK LEG IN BOURGUIGNON & DEMI-GLACE, ROSEMARY POTATOES...118
SPRING CHICKEN- TABOON BREAD, MAHLUTA, BRYNDZA & POPPY CREME.................91
WORKSHOP BURGER
“GOYIM”- ONION JAM, CAPERS AIOLI, BACON, EMMENTAL.......................................89
“KOSHER STYLE”- ONION JAM & CAPERS AIOLI........................................................72
MEAT LOVERS
OUR OPEN FRIDGE HAS A SELECTION OF CUTS AVAILABLE OFF MENU
AT 56 PER 100 GR