Dinner Menu מסה Messa

First courses
Focaccia bread 26
"Salanova", cheese fondue, mustard vinaigrette, onion rings and wasabi 58
Endive salad, kale, red grapefruit “brulee”, cranberries, peanut cream and Brie cheese 58
Portobello with smooth fresh corn polenta, poached egg, parmesan and truffle oil 68
Pasta sheet, artichokes, walnut oil and Blue Bavaria fondue 58
Roasted tomatoes with cheese fondue and buffalo mozzarella 58
"Shakshuka sashimi" - seared red tuna, raw shakshuka and six minutes egg 68
Yellow tail sashimi, palm hearts, "black" yogurt and smoked eggplant cream 64
Dasta's Salmon sashimi 64
Yellowtail sashimi, onions with sumac, caramelized eggplant and wasabi sorbet 66
Fish tortellini, lemon fondue, garlic confit and Jalapeno pepper 72
Crab gnocchi with Blue Bavaria cheese, crab bisque and quail yolk 68
Purple calamari with lemon cream, relish and foie gras 58
Seafood pappardelle in light tomatoes sauce and baby fennel 78
Liver pate with pears sorbet and "bougatsa" 72
Veal sweetbreads served with sweet potato tortellini, sunchoke cream and pearl onions 72
Rump steak carpaccio, tomato seeds, mustard and parmesan 58
Seared foie gras with white "Valrhona" lemon sauce served with a shot of "Sassy Chocolate" 88
Veal "baklava" with delicate coconut cream, tahini and cinnamon 58
Caramelized foie gras carpaccio, tahini paste, date honey and black sea salt flakes 76
Middle courses / Main courses
Smoked eggplant risotto with Blue Bavaria cheese and roasted tomatoes 58 / 88
Beurre noisette gnocchi, chestnut and porcini foam 96
Truffle ravioli with lemon cream and Tassos olives 96
Drum fish "fricassee" style 148
Caramelized salmon, Asian eggplant and coconut cream 138
Sea bass served with shallot ravioli and porcini foam 78 / 137
Fish of the day, potato gnocchi and delicate turmeric butter 137
Seafood couscous in crab & lemon thyme sauce 88 / 168
Hanger steak, smoked goose breast puree and winter leaves 138
Beef fillet in a chestnut & balsamic stock \ peppercorns stock 88 / 158
Lamb skillet - lamb chops, sweetbread, winter vegetables, gnocchi and saffron sauce 186
Seared sirloin, fennel cream, sweet potato tortellini and diced Foie gras sauce 162
Veal cheek ravioli, beef broth and sunchoke cream 138
Roasted young chicken served with grilled antipasti 88
Mini beef fillet hamburgers with roasted onions 64 / 84
Desserts
“Valrhona” chocolate delight 56
Wild berries dessert 66
Coconut cappuccino with baked cheese, lemon cream and pineapple sorbet 48
Sizzling chestnuts 48
Espresso cream with caramelized almonds and delicate cheese pastry 46
Sárközy 74
Passion fruit tiramisu, caramelized pecan and white chocolate cream 52
Dulce de leche and Lotus dessert 52
"New style" apple Tatin 58
Double cheese cake with white chocolate fondue 58
Semifreddo brûlée and banana toffee 54
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