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| Menu |
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| A Taste of the Chef's Table: |
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| Carmella offers a unique opportunity for those whose eyes are always fixed on their partners plate with forks poised in the air to taste.We have a new style for those who love to taste a variety of dishes in one meal.
Here, at Carmella the food is served to the center of the table in a family fashion.
You and your partner can share your culinary preferences with the waiter, sit back and wait for an amazing variety to tempt your palate
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| Appetizers: |
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| Fresh herbs salad chopped & seasoned |
39 |
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| with lemon juice, olive oil & roasted cashew nuts |
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| Roasted beetroots salad and Halumi Cheese seared |
45 |
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| in olive oil & za'atar |
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| Green Salad |
47 |
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| with fruits, blue cheese, olive oil & croutons |
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| Homemade "Ikra" salad |
43 |
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| served on toast with grilled scallions, red pepper & radish |
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| Fish Ceviche |
49 |
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| served with tomato seed sauce & shredded horseradish, avocado, onion & coriander |
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| Norwegian salmon sashimi |
45 |
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| in spicy marine, wasabi dressing, soy sauce and ginger |
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| Cured sirloin carpaccio |
49 |
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| served with fruits & blue cheese |
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| Country style pate |
54 |
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| of chicken liver, pistachios & fruit confiture in red wine |
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| Beef fillet carpaccio |
49 |
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in balsamic vinegar, basil, fresh leaves salad, pine nuts & Parmesan cheese
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| Crab bisque |
39/ 65 |
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with cream and assorted seafood
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| Entrees: |
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| Calamari ala plancha |
75 |
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| served with eggplant, potato, tomatoes, olives & yogurt |
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| Cannelloni filled with sea food |
70/ 120 |
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| in red paprika sauce &, monchego cheese |
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| A pan of shrimps, calamari & mussels |
59/ 98 |
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in cream, saffron & Pasties sauce, served with wild rice
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| Grilled fish fillet |
77/ 128 |
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| on a bed of gnocchi in porcini mushrooms and chestnuts cream sauce |
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| "Sea bream fillet "ala plancha |
98/59 |
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| served with eggplant-potato puree & parmesan cream sauce |
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| Seared fish fillet |
59/ 98 |
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in lemon batter & basil on tomatoes risotto olive oil and chili
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| Veal Stew slowly cooked |
56/ 93 |
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| with a touch of dates honey served with puree and steamed vegetable |
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| Grilled sirloin stake |
98 |
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| in red wine sauce with mushrooms, onions and stir fried potatoes |
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| Homemade sausage |
74 |
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| with sauerkraut and bacon served with shpetzley |
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| Beef fillet medallions |
120/71 |
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in a cast iron pan with cream & pepper sauce served with "shpetzley
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| Potato gnocchi |
85/51 |
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| with chestnut & porchini mushrooms cream sauce |
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| Fresh tomatoes risotto |
77 |
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| in basil & olive oil served with poached egg, chili & monchego cheese |
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Tip at your discretion most dishes are available in half portions |
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| Carmella Brunch & business lunch menu |
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| Sun-Thu & Sat 12:00-18:00, Fri 10:00-16:00 |
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| First Courses: |
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| Fresh herbs salad |
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| chopped & seasoned with lemon juice, olive oil and roasted cashews nuts |
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| Fresh vegetables |
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| on goat yogurt and olive oil, herbs & lemon |
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| Green Salad |
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| with fruits, blue cheese, olive oil & croutons |
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| Tehini, grilled eggplant, tomato, hard boiled egg & pine nuts |
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| Calamari a la plancha |
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| with garlic & herb yogurt |
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| Homemade "Ikra" salad |
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| served on toast with grilled scallions, red pepper & radish |
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| Norwegian salmon sashimi |
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| in spicy marine, wasabi dressing, soy sauce and ginger
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| Cured sirloin carpaccio |
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served with fruit & blue cheese
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| Choice of Main Course includes one first course: |
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| A pan of shrimp, calamari & mussels |
110 |
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| in cream, saffron & Pastis sauce, served with wild rice |
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| Sea bream fillet ala plancha |
105 |
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| served with eggplant-potato puree & parmesan cream sauce |
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| Seared fish fillet |
98 |
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in lemon batter & basil on tomatoes risotto olive oil and chili
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| Homemade sausage |
74 |
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| with sauerkraut and bacon served with "shpetzley" |
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| Spicy grilled marguez sausage |
74 |
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| served with fried potatoes, onion & thini |
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| Veal Stew slowly cooked |
56/ 93 |
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| with a touch of dates honey served with puree and steamed vegetable |
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| Beef fillet medallions |
130 |
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in a cast iron pan with cream & pepper sauce served with shpetzley
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| Potato gnocchi |
85 |
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| with chestnut & porchini mushrooms cream sauce |
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| Fresh tomatoes risotto |
77 |
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in basil & olive oil served with poached egg, chili & monchego cheese
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| A choice of eggs in a pan includes first course & bread: |
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| A pan of fried eggs |
70 |
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| in rosemary, with chopped shrimps, calamari and scallops in cream sauce |
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| A pan of fried eggs |
70 |
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| with chopped aged beef in olive oil, seasoned paprika and red wine sauce |
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| A pan of fried eggs young spinach leafs, basil, fresh tomatoes, garlic and feta cheese |
65 |
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| Pretzel sandwich |
68 |
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| with cream cheese and smoked salmon |
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| Corn beef sandwich |
65 |
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| served with vegetables, mustard & Russian sauce |
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Sunday –Thursday 12:00-18:00 Friday 10:00-16:00 Saturday11:00-13:00 Additional bread 9 nis The dishes and courses on offer are subject to change according to the menu and the season Tip at your discretion |
אתר המסעדות של ישראל