La MiNהארץ

A poached egg with a runny yolk served on pan-fried mushrooms. The dish is topped with a truffle-flavored emulsified sauce, offering a creamy texture and a rich, earthy taste.

Raw fish (sea bream) marinated in a tangy citrus juice (ceviche style). Garnished with sweet mango and crunchy radish for a fresh, sweet-savory, and light mix.

Two triangles of thin, fried, and crispy dough, filled with beef spiced with cumin. Served with marinated vegetables for freshness.

Roasted bone marrow served hot. The marrow is fatty, melting, and very rich in flavor. Seasoned with garlic, parsley, and Guérande salt. Usually enjoyed spread on toast.

A creamy butternut squash soup, sweet and slightly sweet. Enhanced by a touch of basil pesto sauce for a herbaceous contrast.

Chicken marinated in tandoori spices (usually yogurt and mild red spices). Served with rice mixed with vegetables. Warm and spicy flavors inspired by India.

Pasta rolls stuffed with Paris mushrooms. Topped with a light cream. A gratinated pasta dish, mild and comforting.

Salmon fillet cooked 'rosé' (tender and juicy inside) accompanied by a creamy risotto flavored with truffle. A blend of luxurious marine and earthy flavors.

A revisited version of the classic Hachis Parmentier. Composed of a layer of mashed potatoes and a base of minced, spiced beef. Served hot and gratinated.

Pan-seared white fish fillet (sea bream). Served with a virgin sauce (olive oil, lemon, herbs, tomatoes) and cooked, glossy vegetables. A light and refined dish.

A beautiful 250g piece of beef (rib eye steak), grilled or pan-fried. Served with its cooking juices and parsley-seasoned fries. A brasserie classic.

Sliced duck breast, coated with a sweet and savory honey and spice sauce. Accompanied by a fine carrot purée flavored with cumin.

Tender and marinated chicken thigh meat. Served with pasta (penne) and a creamy mushroom sauce. A rich and hearty dish.

Chicken thigh meat cooked very slowly (7 hours) until it is tender and falls apart. Pressed and presented in a neat shape, served with small roasted potatoes.

Two small grilled brioche buns filled with shredded confit lamb and vegetables. The brioche is soft and slightly crispy on the outside.

Two brioches filled with minced beef seasoned with cumin and accompanied by small vegetables. Served with tartar sauce.

Brioches filled with shredded duck with a sweet and savory lacquered sauce and vegetables. A mix of soft and melting textures.

Vegetarian version of the brioches, filled with a mixture of mushrooms and marinated vegetables. Served in pairs.

A crispy tartlet filled with pears and almonds. Served with a whipped cream flavored with praline (caramelized hazelnut).

A moist cake with a flowing pistachio cream center. Enhanced with a touch of bitter almond and served with whipped cream.

An interpretation of the mille-feuille served in two pieces. One with exotic mango flavors, the other with pistachio, between layers of crispy puff pastry.

French toast-style brioche (soaked and pan-fried), caramelized on top like a crème brûlée. Served with a creamy praline sauce.

Chocolate cake or biscuit with a molten hazelnut center. Served with a sweet sauce and whipped cream.

A punch-style cocktail served very cold. Rum base enhanced by the acidity of lemon and the spiciness of ginger.

A variation of the classic Spritz. Mix of Aperol (orange bitter), sparkling sweet wine (Moscato), and lemonade. A sparkling and slightly bitter drink.

Gin-based cocktail, fruity thanks to lemon and apple. The curaçao gives it a distinctive blue color.

Vodka-based cocktail with sweet and floral lychee and apple flavors.

Tropical rum-based cocktail. Fruity mix of pineapple and apple with a spicy hint of ginger.

Original cocktail based on Boukha (fig eau-de-vie). Sweet flavor reminiscent of strawberry candies, balanced by lemon and mint.

Unique creation of the day made by the bartender according to their inspiration and available products.

Classic American cola soda, fizzy and sweet. Served chilled.

Sugar-free version of the famous cola soda.

Sweet iced tea, usually flavored with peach or lemon. A refreshing non-carbonated drink.

Italian sparkling mineral water, known for its fine bubbles. Large bottle to share.

Natural still mineral water from the French Alps. Large bottle.

A classic espresso, a small, strong, and concentrated black coffee.

Espresso coffee with caffeine removed, retaining the coffee flavor.

Large coffee mixed with hot foamy milk.

Infusion of tea leaves (black, green, or herbal) served in hot water.

Beer served in individual bottles. Refreshing and sparkling.

Glass of Italian sparkling white wine, sweet and fruity.

Full bottle of Italian sparkling white wine, sweet and sweet.

Traditional French cocktail aperitif made with white wine and crème de cassis (cassis liqueur).

Sparkling version of Kir, made with sparkling wine (cremant or champagne) instead of still white wine.

Dry white wine from the Chardonnay grape variety. Generally rich with buttery or fruity notes.

Austrian white wine, fresh and aromatic, typical of the Sauvignon Blanc grape variety with notes of citrus and herbs.

Austrian white wine. Riesling is generally crisp with good acidity and floral or fruity aromas.

Bordeaux white wine. Often a dry and balanced blend, perfect for accompanying fish.

French table white wine. Simple and accessible.

Light and fruity red wine from the Pinot Noir grape. Soft tannins and red fruit aromas.

Israeli Cabernet Sauvignon. A full-bodied and structured red wine with black fruit aromas.

Classic Bordeaux red wine. Balanced blend, ideal for accompanying meats.

French table red wine, simple and easy to drink.

Vintage Bordeaux red wine. Robust with present tannins.

Beaujolais red wine (often classified with Rhône wines on menus). Fruity Gamay, light and elegant.