Kosher Sushi
24 Emek Refaim St., German Colony, Jerusalem Tel: 02-563 0033, email: Shlomid2000@yahoo.com Kashrut: Rabbanut Yerushalayim, Glatt meat under the hashgacha of Nezer Hahidur.
Soup d'Joure: Chef's Choice
Green Salad: with a selection of tomatoes, crispy gnocchi and pumpkin seeds served with date honey and garlic vinaigrette
Root vegetable salad: with grilled mushrooms and nut oil vinaigrette
Mushroom ravioli: in a leek, chicken and tomato soup
Seared liver pate: with wild berry confiture served with brioche bread
Grilled fish kebabs served: with a lime sauce
Beef carpaccio: in olive oil and balsamic vinaigrette,garlic fries and root vegetable salad
Stir-fry beef scallopini: with mushrooms in a beef and herb sauce
Mushrooms stuffed: with chicken liver pate with a subtle hint of beef consomme
Crunchy lamb: with duxelles and lamb stuffing, with piquant tomato chutney
Skewers of chicken marinated in herbs and chilli
Classic barbequed wings
Sweet potato chips: with maple syrup
Chicken/ entrecote sandwich: with tomato, lettuce and spanish onion
Homemade 150 gram JOY burger
Homemade 250 gram JOY burger: with sun-dried tomatoes, pinenuts and thyme
served with french fries or salad
Chicken breast cordon bleu: with mushroom mustard stuffing & pâté de foie gras in beef sauce
Classic joy salad: with chicken slices and grilled chicken livers, on a bed of green leaves
Fillet of beef: in shallot and cabernet sauce
Lamb kebabs: grilled in a tomato couli
Potato gnocchi vegetarian/ chicken: with root vegetables in a tarragon and vegetable stock
Spring chicken: in Szechwan sauce
Leg of a goose confit in citrus and anis: with baked sweet potato
Breast of cornish hen stuffed: with spinach and pine nuts in a shallot and cabernet sauce
Seared entrecote ( 250 grams): served with three types of onion and beef stock sauce
Chicken livers sauteed: in a sweet red wine and onion sauce
Slow-cooked beef cheek stew: with caramelized winter vegetables
Seared goose breast, on a bed of black lentils: with pomegranate and cherry sauce
Grilled chicken escalope: in a marinade of herbs
Fillet of bass served on a bed of fettuccini: in lime sauce and garlic confit
Red tuna steak in wine sauce, on potato croquettes
Side Dishes: Green Salad/French Fries