Business Menu

Sun - Fri
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 and buffalo mozzarella
Crispi tofu and citrus dip - Vegan
Thai sashimi
Veal "baklava" with delicate coconut cream, sweet potato with ginger, cinnamon, tahini, date honey and pistachios
Liver pate with cherry tomato jam
Main Course
Roasted Beet & ricotta cheese tortellini with lemon cream, candied pecan & croutons
Homemade pasta, Asian chowder and shimeji mushrooms -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
Risotto "Osh Plov" of veal cheek
Mini entrecote hamburgers and fresh vegetables from the market
Bread and dips
Chef's herbal infusion
First Course
Endive Salad, leeks, Blue Bavaria cheese fondue and bresaola
Baby jam leaves, young cucumber, Iranian figs, mustard vinaigrette and salty cheese
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 ravioli with lemon cream and Thassos olives
Sea bass served with shallot ravioli and porcini foam
Drum fish with citrus butter, sweet potato & yuzu cream and bokchoy (Surcharge 10)
Caramelized salmon served with coconut mousse, gnocchi, wild mushrooms and zucchini
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)