TLV Tapas Bar

Charcoal grilled with lemon, soy and urfa pepper

Charcoal grilled with lemon, soy and Urfa pepper

Roasted cauliflower with beef demi glaze and capers

Roasted German turnip with cashew labneh, poppy seeds, thyme and garlic olive oil

Creamy garbanzo bean puree with sumac, parsley, and olive oil

Served warm with fresh squeezed tomato, zaatar olive oil and marinated olives

Radish, cucumber, green onion, cherry tomatoes, mint, parsley, coriander with a citrus vinaigrette

Bluefin Tuna sashimi with fennel, dill, ponzu, sesame oil and roasted pistachios

Braised short rib, roasted eggplant, Anaheim peppers and herbs fried in a crispy and thin filo dough

Charcoal roasted ground beef and lamb, with pistachios. Wrapped with a thin flour tortilla served with tahini and zaatar oil.

Beef tenderloin with char coaled mashed potatoes and Jerusalem artichokes. About 5oz

16 oz grilled American ribeye with charcoal white sweet potato and beef stock

Charcoal grilled Chilean sea bass with charred baby bok choy, sesame and Persian lemon

While roasted branzino with caper oregano salsa and broccolini

Slow cooked chicken thigh on laffa bread with parsley, almonds, sumac and all spice

Pappardelle, green peas, bread crumbs, mushrooms, beef stock reduction