Freshly baked in a brick oven, served with olive oil, balsamic glaze and salsa criolla
Empanadas56
Argentenian pastries with beef, olives and boiled egg, with chimichurri & salsa criolla
Chocolate Foie Gras78
Served with buttered 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 Tartar68
Chopped raw beef fillet with mustard, wasabi, capers and red peppers Served on avocado carpaccio with a poached quail egg
Ground Short Ribs & Sweetbreads Cigars64
With romesco sauce
Burrata Salad68
Red and yellow cherry tomatoes, pistachio oil, basil, seasonal fruit, reduced balsamic and slice of focaccia
Caesar Salad (with or without grilled chicken breast)56/74
Romaine lettuce caesar dressing, cherry tomatoes, croutons and parmesan cheese
Gnocchi with Sage Butter62
With cream and white wine sauce
Gnocchi with Sweetbreads and Bone Marrow72
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.
Please ask our butchers for today's special cuts!
RIBEYE (Israel)
RIBEYE BLACK ANGUS (Argentina)
AMERICAN STYLE BONE IN RIBEYE (Israel)
PRIME RIB (Israel)
FILLET MIGNON
PORTERHOUSE
NEW YORK STRIP
HANGER STEAK
SWEET BREADS
FOIE GRAS
LAMB KEBAB
T-BONE STEAK
PICANHA / SIRLOIN CAP
LAMB CHOPS
CHORIZO
ROQUEFORT SAUSAGE
Argentinean ice cream in various flavors14
Chocolate fondant42
Made to order, served with vanilla ice cream
Crème Brule46
Semi-frozen with caramelized bananas
Churros42
Coated with sugar and cinnamon served with dolce de leche and chocolate dipping sauces
Tres leches cake46
Argentinean “cheesecake” with milk sauce, strawberry puree, raspberry tuile and seasonal fruit
Alfajores de Bariloche48
Butter cookies filled with dulce de leche cream, coconut flakes, alfajores crumbles
Chocolate Nemesis with Hazelnuts46
Baked chocolate mousse with golden cacao powder, cacao tuile and white chocolate sauce
