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Frena    14

Freshly baked frena bread serve with tomato dip, pesto, and olives tapenade 

Kreplach Soup    16

Home made soup with meat dumpling

Mushroom Velouté    18

Velvety soup made with variety of mushrooms, finished with fresh truffle, and garnished with crispy mushroom chips

Feta Salad    18

Mix Lettuce, cherry tomatoes, pareve feta cheese, lemon vinaigrette, hibiscous glaze

Tricolor Beets Carpaccio    19

Salt roasted tricolor beets, pareve feta cheese, crushed candied hazelnuts, balsamic reduction

Hamachi Crudo    24

Fresh sliced hamachi yellowtail crudo with ponzu sauce, accommodate with sweet pepper, Jalapeño, cilantro and crushed peppercorn

Tuna Tartare    24

Freshly diced raw tuna mixed with sesame oil, soy sauce, scallions, and avocado, served with crispy wonton chips

Beef Fillet Carpaccio    28

Beef carpaccio adorned with garlic confit, rainbow radish, crushed pistachio, concentrated hibiscus sauce, mustard aioli, and a scoop of Arabic salad

Pate Brulle    23

Creamy chicken liver pate delicately paired with cherries in wine jam, a delightful candy top, and a sprinkle of crushed salted pistachio

Micha's Kufta    26

Home ground beef and lamb kebab on a cinnamon stick, serve with sweet and spicy sauce


Chef’s Specialty

Ceviche Trio    27

Trio ceviche of salmon, tuna, and branzino with cucumber, mint, and fresh herbs, serve with malanga chips

Kyoto Fillet    28

Hanger steak skewers with spicy Kyoto BBQ sauce

Bao Asado    29

Succulent pulled short-rib, luscious onion jam, crispy yams, BBQ aioli, a hint of chili flakes, and tantalizing wasabi peas

Smoked Tongue    37

Smoked beef tongue accompanied by sweet potato cream, a luscious cherry glaze, and a touch of garlic aioli

Lamb Stuffed Tortellini    34

Pulled lamb stuffed tortellini in creamy vegan bechamel sauce, finished with fresh grated nutmeg

Main Course

Spinach Stuffed Salmon    42

Spinach, sun-dry tomato, basil, serve with charred half lemon and cilantro rice

Branzino    49

A whole branzino fillet glazed with tangy key lime sauce, served over a bed of coconut-infused jasmine rice and accompanied by grilled pineapple salsa

Coq au Vin    39

Slow-cooked braised chicken thigh in red wine sauce, pearl onions, and mushrooms, served over mashed potato

Lamb Shank (Osso-Bucco)    58

Rosemary braised lamb Shank in red wine sauce, served over polenta and crunchy green peas

Braised Short Rib    64

Over mashed potato, beef a jus and crispy sweet potato

Fillet Chateau (8oz)    68

Red wine and shallot sauce, accompanied by succulent bone marrow and a side of roasted heirloom carrots

Half Roasted Duck    68

Pineapple sauce, served with mashed potato

Prime Grade Ribeye Steak (16oz bone-in)    89

Turkish coffee rub, red wine reduction and broccolini

Grilled Lamb Chops    95

Herb-crusted rack of lamb with mint demi-glace and roasted fingerling potatoes


Mashed Potatoes with Gravy    12

Crispy Brussel Sprouts with Crispy Shallots and Balsamic Glaze    12

Wild Mushroom Risotto with Fresh Herbs and Mushroom Chips    20

Mixed fries: Yuca, Malanga, Potato, and Sweet Potato Fries with Tangy Dip    14

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