Dinner
Aperitif
A Blanc De Blanc or Brut Champagne from the Golan
Wineries, served with tempura of sage and carrot
First Course
Pickled anchovy fillet served on buttered
toast.
Chicken liver pâté with fig conserves served
on buttered toast.
Salmon roll with cream cheese, delicately spiced with
shallots.
Wine: a Gamla Chardonnay
from the Golan Wineries
Second Course
A pork meatball, stuffed with Bulgarian
cheese, wrapped in bacon
and oven baked, served on sautéed
green apples.
Vegetarian: Gazpacho made from freshly
picked vegetables.
Main Course, Side Dishes
Lamb shanks, oven cooked and wrapped in herbs.
Baby Denise fish stuffed with pickled lemon,
served on green sesame tehina.
Mushroom risotto.
Wheat cooked in butter, garlic and basil.
Green salad with palm hearts and nectarines.
Wine: Merlot from the
Golan Wineries
Dessert
White chocolate mousse served on fresh
Sabra (cactus fruit).
Espresso.
Herbal teas.
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Breakfast
Yogurt.
Dried fruit and granola muesli.
Assorted home made jams.
Freshly baked croissants.
Toast.
Cheese platters.
Vegetable platter.
Cold cuts and sausage platter.
Tuna salad and pineapple.
Salted herring in sweet wine sauce.
Prosuitto di Pausa, served with pickled lemons, mango
or melon.
Mushroom tortillas, served
with a variety of salted cheeses, peppers and onions
Hot plum pastries.
Seasonal fruit.
Freshly squeezed juice.
Cold water from the Dan stream.
Homemade fruit beverages.
Garden-picked Herbal teas.
Coffee.
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Lunch
Aperitif
Chilled orange liqueur
Saucisson de Pausa
Garlic cloves in white wine, honey and chili
First Course
Assorted sushi and sashimi
with Norwegian salmon and seafood delicacies
Pausa-style smoked eel
Steamed eggplant in soy and ginger sauce
Main Course, Side Dishes
Baked sturgeon served with Tracmelli
Sauce
Sweet potato puree
String beans
Chicken salad with fruit and pasta
Vegetarian: Moussaka with eggplant, cheese and tomatoes
Carrots in yogurt and pine nuts
Wine: San Giovese Gamla
from the Golan Wineries
Dessert
Watermelon and salted cheese |
