Elran Bouzaglo, head chef at Adom, has put together a special winter menu for New Year's Eve, full of rich, hearty tastes and sauces.
Opener: glass of Champaign
First course-choice of: Jerusalem artichoke ravioli in Boursin cheese sauce | Stir fried organ meats and anise salad | sashimi over cabbage tabouli with artichoke and beets in ouzo sauce | Endive salad with apples, pears, roquette and blue cheese, New Zealand pockets in caper butter over truffle fungi polenta.
Main course-choice of: Baby locus chreime with mozzarella bruschette | sea food platter in garlic and champaign in red wine sauce with smoked duck breast | ox tail with root vegetables and black beans | spare ribs of lamb with garlic and pickled lemon confit with mashed potatoes.
Desert: petit-fours for two.
The meal will be served in two rounds. Price per person: From 18:30-21:00: 185 NIS, from 21:00 and on: 220 NIS.
Sunday to Friday, 18:30 to 3:00; Saturday 13:00 to 3:00
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