Menu for NIS 250


8 types of salads to choose from (center of table)

1.    Grilled eggplant, herbs and olive oil (green tahini)
2.    Greek fried eggplant – fried eggplant, peppers, pickles, onion and parsley
3.    Thin carrot stick salad with lemon cubes and hot green peppers
4.    Red beet salad – beet cubes with onion and parsley
5.    Crudités of seasonal vegetables with aioli / thousand island dips
6.    Tabbouleh– burghul with herbs, tomatoes, cucumbers and pomegranate (in season)
7.    Antipasti of roasted vegetables in olive oil and balsamic vinegar of Modena
8.    Fresh finely chopped Israeli vegetable salad
9.    Fresh green herb salad with cranberries and roasted almonds
10.  House pickled vegetables – carrots, colorful peppers, celery and kohlrabi
11.  Zaalouk – sliced grilled eggplant and tomatoes, with garlic and hot pepper
12.  Baked sweet potato cubes with thyme, olive oil, sweet chili and toasted sesame seeds
13.  Fried hot peppers with garlic and lemon
14.  Green and white cabbage salad with cranberries, toasted walnuts and mayonnaise
15.  Waldorf salad – apples, celery, pineapple, mayonnaise and nuts
16.  Potato salad with carrots, pickles and mayonnaise
17.  Authentic Moroccan matbucha (tomato salad)
18.  House tomato salad – fresh peeled tomatoes, onion, garlic and hot pepper
19.  Chinese salad – cabbage, carrots, celery, sprouts and green onion with hints of sesame oil and soy sauce
20.  Lettuce salad with house vinaigrette – served with the main course
21.  Green tahini
22.  Humus – homemade with hot chickpeas and virgin olive oil
23.  Capri salad – cherry tomatoes, mushrooms, olive and basil pesto
24.  Mushroom salad – stir-fried champignon mushrooms with Chinese sprouts, sweet chili and white wine (additional charge: NIS 5 per person)

Second course – choice of 2 for center of table

■ Fillet of tilapia (St. Peter's fish) baked in a stew of peppers, grape tomatoes and piquant chickpeas
■ Fillet of sea bream baked in a nut and almond panko crust
■ Juicy salmon steak oven-baked with delicate herbs
■ Thai pocket filled with chicken livers stir-fried with shallots and red wine on a bed of potato purée  
■ Moroccan pastilla – layers of filo filled with veal, roasted almonds and cinnamon, in a red wine sauce with dried fruit
■ Rolls of eggplant filled with lamb and pine nuts served with salsa, parsley, and a hint of tahini
■ Mexican tortilla filled with pullet and chili stir-fried with root vegetables and piquant salsa
■ Jerusalem mixed grill – pullet and beef cubes stir-fried with onions​

Choice of 3 types of hot side dishes (center of table)


1.  Rice – white rice / majadera – with lentils and herbs / cranberries / almonds

2.  Baked potatoes with olive oil, garlic and rosemary

3.  Oven-roasted root vegetables

4.  Fresh green beans stir-fried with onions and cherry tomatoes

5.  Moroccan dish – olives cooked in fresh tomato sauce

6.  Couscous with vegetables

7.  Sliced artichoke

8.  Fresh mushrooms


5 types for center of table/ or 10 types at Viennese bar
Coffee, tea (mint) / individual soft drinks and carbonated drinks / red or white wine / beer​

Price per person: NIS 250 including VAT

The price does not include service 12% 

Amplifiers, lighting and projector – "Vertigo Music"

Design however- additional charge in front of the hall management

Option to attractions such as: Bar sweet, fireworks, soap bubbles, confetti and more. Plus free in front of the hall management


Main courses – center of table {choice of 3} or individual serving {choice of 2}


1.    Grilled aged entrecote steak with red wine sauce

2.    Pullet steak roasted in a marinade of honey and thyme

3.    Roasted veal in a red wine sauce with mushrooms and root vegetables

4.    Grilled eastern kebab served with green tahini

5.    Stuffed pullet – chef's recipe

6.    Piquant meat goulash

7.    Head meat cooked with chickpeas, dried pepper and coriander

8.    Fresh chicken mini-schnitzels 

9.    Chicken drumsticks and oven-roasted dried fruit

10.  Chicken thighs in orange sauce with date honey

11.  Meatballs in a Moroccan sauce

12.  Chicken paupiettes – chicken breast filled with veal and pine nuts

13.  Beef tongue in a mushroom pepper sauce