The Restaurant - Menus (end of year)

Menus (end of year)              Winery              Reserves              Recipes

Menu New Year’s Eve 2008

Mini mezzeh
Hommos, labaneh, bakdunsie, Kebbeh, grenade acid, Muhammad,
Marinated salmon and dill to the coriander oil
Sherbet tamarind



Bluefin tuna curry on roasting of slender, dried tomato from my garden
And the sesame beet sorbet, mousse with eggplant caviar of trout
And basil vinaigrette
One thousand sheets of magret of duck confit with wild onion and alzumaque
Cream of zucchini with red shrimp from Calpe

Tajin monkfish
Garreta lamb roast at low temperature with saffron rice and yogurt sauce dream

Roasted pear with caraway sauce and crunchy on pink grapefruit
and foam sahlab
Sweet eggplant, and carob mebrillo on quince jelly

The mint tea and coffee to cardamom
Grapes of luck with a glass of brut champagne M. Maillart



Arabic Sweets

Winery
Blanco Rueda V.Santa Maria verdejo
Tinto Rioja Luberri Monje Amestoy RVA
Cava Joan Raventos brut nature
Happy new year
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Mezzeh Mukabelat - Menú Tradition

Hommos
Cream of chickpeas with sesame

Mtabbal
Cream of eggplant with sesame



Labaneh
Fresh Bedouin cheese

Sambusek gibneh
Puff pastry fresh goat cheese

Falafel
Croquette chickpeas



Mshat
Cauliflower fritters



Salata arabi
Arabic Salad

Berewat
Painted and crunchy almonds

Shawerma
Skewer of grilled lamb with spices macerated in eight

Dessert

Halawiat
Tasting cake Arabic
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Mezzeh Lekbir - Classic Menu

Samak bil kuzbura
Sardina to cilantro with caviar avruga



Berevat
Crispy pigeon and almonds

Hommos
Cream of chickpeas with sesame

Mtabbal
Cream of eggplant with sesame

Labaneh
Queso fresco Bedouin

Sambusek gibne
Puff pastry fresh goat cheese

Falafel
Croquette chickpeas



Mshat
Cauliflower fritters

Gibne bil zaalar
Terrine of feta cheese to oregano

Salata arabi
Arabic Salad

A select:

Dahaby
Shoulder of lamb in arrope roses
or
Mozzate to lick
Shoulder of lamb in a sauce of dates
or
Katkut ofriqui bil feter
Legs painted with Boletus Gidulis
or
Fish of the day



Dessert
Halaviat
Ice cream of the house
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Tasting Menu

Couscous bil Samak
Fish couscous

Waraq inab
Stuffed vine leaves of sole

Salata maa bastorma
Salad of venison tenderloin with herbs

Shorba



Hommos shawerma
Cream of lamb marinated chickpeas with the eight spices

A select:
Meshui
Lamb to the mint
or
Shunnar mahshy
Quail stuffed with Boletus Gdilus
or
Gazal bil agraz
Gazal bil AGRAZ
or
Fish of the day

Dessert
Halawivat
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Gourmet menu