Business Menu

Sun - Fri
* There are dishes with a gluten-free option
Bread and dips
Chef's herbal infusion
Starters / First Course
Starters / First Course Choice of two half-portion first course or one first course
Iceberg salad and mustard vinaigrette, cherry tomatoes, walnuts and parmesan cheese
Roasted tomatoes with cheese fondue, buffalo mozzarella, sweet balsamic and croutons
Shawarma, Colorful carrots and market salad - vegan Tofu
Thai sashimi
Veal "baklava" with delicate coconut cream, sweet potato with ginger, cinnamon, tahini, date honey, pistachios and nuts
Liver pate with cherry tomato jam
Main Course
Roasted Beetroot & ricotta cheese tortellini with lemon cream, candied pecan & croutons
Saffron risotto, figs & cashew vegan cheese and caramelized beetroot - Vegan
St. Peter's fish, potato gnocchi, delicate turmeric butter, puffed quinoa and hazelnut "crumble"
Moroccan style fish with homemade couscous
Roasted young chicken served with grilled antipasti and pearl onions broth
Mini entrecote hamburgers and fresh vegetables from the market
Bread and dips
Chef's herbal infusion
First Course
Endive salad, leeks and Blue Bavaria cheese fondue
Crispy iceberg, peanut butter & yuzu vinaigrette, truffles brie cheese and peanut crumble
Homemade shallot ravioli, shimeji mushrooms, tomato raisins, cheese fondue and candied pecans
Finely chopped vegetables from the market, olive oil and lemon
"Shakshuka sashimi" -seared red tuna, fresh "Shakshuka" and a six minutes' egg (Surcharge 10)
Sea fish sashimi - MESSA style
Roasted calamari with yuzo lemon cream, foie gras relish and puffed black quinoa (Surcharge 15)
Lamb "Shawarma"
Rump carpaccio, brushed mustard, green leaves and parmesan
Veal sweetbread served with sweet potato tortellini, sunchoke cream and pearl onions (Surcharge 15)
Main Course
Truffle and goat cheese ravioli, white wine butter and Thassos olives
Sea bass served with shallot ravioli and porcini foam
Sea bass, tomatoes confit, artichoke cream and black yuzu ravioli (Surcharge 15)
Caramelized salmon served with coconut mousse, gnocchi, wild mushrooms, zucchini, Coriander, basil and mint
Dumplings with meat, goat yogurt, mint, spinach, "Laham-Ajeen" with sundried tomato cream, Pine nuts, and salted almonds
Hanger steak, merlot sauce, caramelized onions, smoked puree, and mushrooms duxelles (Surcharge 10)
Strips of beef fillet, mushrooms and potato cream in a chestnut balsamic / Madagascar peppercorns broth (Surcharge 10)