New Year

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.