with brandy and butter, served with homemade jam and toasted bread
Focaccia18
freshly baked in a brick oven, served with olive oil, balsamic glaze and chimichurri
Empanadas18
Argentenian pastries filled with beef, olives and boiled egg. with chimichurri and salsa criolla
Chocolate Foie Gras78
served with butter kadaif leaves, chocolate lemoncello sauce and sea salt
Rossini Waffle86
grilled Beef Fillet medallion with saut ed foie gras over Belgian waffle, with apple jam and wine sauce
Beef Fillet Tartar64
chopped raw beef fillet with mustard, wasabi, capers and red peppers Served on avocado carpaccio with a poached quail egg
Pollo Ganso62
Foie gras, chicken breast and spinach, wrapped in filo dough and oven baked With red wine sauce
Caesar Salad (with or without chicken)52/72
Grilled chicken breast on romaine lettuce, cherry tomatoes, croutons and parmesan cheese
Gnocci with Sage Butter58
with cream and white wine sauce
Gnocci with sweet bread and bone marrow68
with thyme, beef stock and cream sauce
We strive to source the finest cuts of beef and lamb from the top growers in Israel. We mainly offer cuts of mature cows, which are highly marbled with fat and have reached a complex flavor. In addition, we offer black angus cuts imported from Argentina. Our own butchers handle the cuts and dry age them in whole cuts, “bone in” for 28-40 days in our special aging room. This method helps develop a unique, complex and rich flavor to our steaks, along with a juicy and soft texture.
Every day we select the cuts that reach our high standards and display them in our butcher shop for your selection.
Our butchers are ready to assist in choosing the perfect cuts for you. The steaks and meats will be served on a “parrillada” (small Argentinean grill) with side dishes and chimichurri.
