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