Hasalon

Tel Aviv-Yafo

Mediterranean

Chef

Eyal Shani

The menu

Only Vegetables

Bruschetta wrapped with cheese from a far away land and a pear cooked in wine
89
Burning Mamaliga made from sweet organic corn, stained with tomato perfume and parmesan.
97
9 Ricotta clouds. Not one more. In sage and butter
89
Warm winter stew of garden peas and one beating heart of an artichoke.
89
Fava bean Plate. Rounded with a Mediterranean vegetable crown.
79
Melanzane alla parmigiana
79
One slice of Arab cabbage cake melting into vegetable broth
89
Pic'i pasta swirled with a variation of winter mushrooms.
97
7 Devine roots of Earth steamed gently.
89
Very General free hand salad from the ambers of creation.
89
Fennel diamonds sparkling in butter.
8989
Beetroot gratin perfumed in sage and nutmeg.
89
Pumpkin ravioli in brown butter and amaretti cookies.
97
Kaltzone filled with Rig’le leaves and melting cheese.
97
Kaltzone filled with Rig’le leaves and melting cheese.
97
ֿTomato steak filled with focaccia and herbs.
89
רביולי מישורי סלקים צהובים.
97
פרוסה מעוגת כרוב ערבי שהתבשל 12 שעות בתנור עצים
89
פסטה כואבת מפלפל שחור ממדגסקר
89

Seafood creatures from the Mediterranean Sea

Seafood pan, roasted in tomato seeds with fresh parsley.
240
Blue crab shawarma on tomato foam and sage.
160
Shrimp Bagel. But MOTHER NATURE, what a shrimp & what a bagel….
180
Calamari on Hot iron. Oozing on a puddle of lime dill and olive oil.
160
Jumbo Shrimp Hidden in a burning mounting of Atlantic sea salt.
240
Octopus salad, Free variation
160
Pic’i Pasta swirled with all the seafood our fishermen brought.
230

Fish

Grouper Carpaccio wrapped in lemons and olive oil
160
Yellowtail Sashimi so pure that it needs no interruption
160
A plate of very delicate Sardines. Golden to perfection.
140
African Thread fish fillet in a fedex envelope.
210
Spanish Mackerel escalope in Perno butter
210
Yellowtail fillet wrapped with roasted mushrooms white wine and black pepper
260
Toro Tuna skewer roasted in a wood oven.
210
Turbot. Simply roasted whole in terrifying fire.
59 for 100gr
Dover Sol in brown butter. A classical perfection.
91 for 100gr
A journey into the depths of a Grouper's head.
230
Roasted grouper steak cooked in a Wood oven, perfumed in butter, white wine, Sage and summer vegetables.
91 for 100gr

Free range lamb from the Northern Negev:

Lamb chop sirloin and fillet cooked each to their exact point.
270
Dumplings filled with chopped lamb resting on a gentle consome
180
Spare rib lollipops swirled in a free variation salad.
180
amb filet simply roasted with herbs
230
Lamb shoulder and roots from six feet under roasted into a golden melting creation.
130 per human.
שווארמה שוק טלה, משוחה בשמן זית וענבי יין נחה על ירקות צלויים וטחינה
240
כתף טלה צלויה 6 שעות ביין מבורגון וירקות מכאן.
130 לאדם

Humane Certificate, Family Raised Cow.

Tenderloin Tartar resting in pile created by the back of the knife.
160
Dripping roast Beef Carpaccio.
140
Pepper Steak. Cognac. Cream. Fillette.
1 shekel 1 gram
T- bone.
84 for 100 grams
Chef's cut grilled to perfection
210
Sirloin steak aged 120 days.
. 1 shekel 1 gram
Prime Rib.
84 for 100 grams