Dinner Menu
Chef Specialties-For groups with a minimum of 45 diners- 150 NIS per diner |
| First Courses – Center of Table: |
|
Farina (Moroccan flatbread) and house dips |
|
Chick pea dish cooked with lamb and Moroccan paprika |
|
Grilled baladi eggplant with green tehina |
|
Mesclun salad with (cold) chicken strips and a silan, soy and ginger dressing
|
Chicken liver pate with fruit jam and crostini
|
Chicken wings in BBQ sauce
|
| Main Courses – Center of Table, A selection of 3 of the following: |
|
Lamb kebab dish cooked with Jerusalem artichoke and pickled lemon |
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Beef dish cooked with peas and root vegetables in beef gravy |
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Roasted chicken drumstick dish served with Biriyani rice |
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Beef flank dish cooked with red wine and garlic confit
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Cornish hen roasted with onion and cinnamon marmalade
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Chicken livers grilled with onion and Portobello mushrooms
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Side dishes sweet mashed potato, chive mash, couscous with root vegetables
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Vegetarian options vegetable noodles in an Asian sauce or Portobello mushroom salad
|
| Dessert: |
|
Hot chocolate cake or a scoop of passion fruit sorbet |
| Beverages: |
|
Unlimited quantities of Pepsi, Pepsi Max, lemonade and orange juice |
Glass of red/white Barkan Classic wine |
Coffee or tea with fresh mint in Moroccan glasses |
Joy Classic
160 NIS per diner |
| First Courses – Center of Table: |
|
Farina (Moroccan flatbread) and house dips |
|
Chick pea dish cooked with lamb and Moroccan paprika |
|
Grilled baladi eggplant with green tehina |
|
Mesclun salad with (cold) chicken strips and a silan, soy and ginger dressing
|
Chicken liver pate with fruit jam and crostini
|
Chicken wings in BBQ sauce
|
| Main Courses –Served individually, per order: |
|
250 gram aged entrecote steak: with gravy and garlic confit, served with the daily side dish |
|
Fragrant lamb kebabs: with homemade tabouleh and hints of raw tehina |
|
Browned Cornish hen: grilled and served with green mash in a Schezuan sauce and hints of chive oil |
|
Strips of entrecote: stir-fried with chili and coriander, served over couscous
|
Baked salmon: served with chick peas and pickled lemon
|
Fillet of Tilapia: baked with a Mediterranean marinade and chuma peppers
|
Vegetarian options: vegetable noodles in an Asian sauce or Portobello mushroom salad
|
| Dessert: |
|
Hot chocolate cake or a scoop of passion fruit sorbet |
| Beverages: |
|
Unlimited quantities of Pepsi, Pepsi Max, lemonade and orange juice |
Glass of red/white Barkan Classic wine |
Coffee or tea with fresh mint in Moroccan glasses |
V.I.P. Dinner Menu
210 NIS per diner |
| First Courses – Served individually, per order: |
|
Grilled baladi eggplant: with green tehina |
Chicken liver pate: with fruit jam and crostini
|
Lamb and nut pastia: served with spicy chili sauce |
|
Fillet of beef carpaccio: served with purple onion, olive oil and balsamic gravy |
|
Tuna roll wrapped in crispy dough and seaweed: with soy sauce |
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Green salad: mesclun, lettuce, cucumber and sweet potato strands with a house vinaigrette
|
| Main Courses – Center of Table, A selection of 3 of the following: |
|
250 gram aged entrecote steak: with gravy and garlic confit, served with the daily side dish |
|
Fragrant lamb kebabs: with homemade tabouleh and hints of raw tehina |
|
Fillet of beef medallions in red wine sauce: served with orange veggie mash and hints of green oil |
|
Cordon Bleu: chicken breast stuffed with Portobello mushrooms, smoked goose breast and Dijon mustard
|
Baked salmon: served with chick peas and pickled lemon
|
Fillet of Tilapia: baked with a Mediterranean marinade and chuma peppers
|
Vegetarian options: vegetable noodles in an Asian sauce or Portobello mushroom salad
|
| Dessert: |
|
Hot chocolate cake or a scoop of passion fruit sorbet |
| Beverages: |
|
Unlimited quantities of Pepsi, Pepsi Max, lemonade and orange juice |
Glass of red/white Barkan Classic wine |
Coffee or tea with fresh mint in Moroccan glasses |