Vendredi Soir

served with tahini

Slow-cooked tomato and bell pepper caviar

With a zesty touch of preserved lemon on a bed of tahini and olive oil with Espelette pepper

Chicken, honey, spices, and crunchy almonds

Pair of merguez (K), with tahini sauce, chermoula, and grilled bell pepper

Crispy filled phyllo pastry

Whiskey, cola reduction, bitter orange

Boukha, fig purée, mint, lime, sparkling water

Arak, boukha, white grapefruit juice, orgeat, passion fruit syrup, lime

Amaretto, mandarin liqueur, vanilla syrup, citrus fruit, orange blossom, egg white

Boukha, grapefruit tonic, pomegranate emulsion

Vodka, cinnamon-infused apple juice, harissa

Israeli bottle beer

Bottled brut cider

Phenix

Arak Touma

Grenache, Syrah

Gamay - Organic

Merlot, Cabernet franc - Organic

Syrah

Cabernet franc - Biodynamic

Cabernet Sauvignon