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

Cashew cheese, cucumber, garlic, dill and chili flakes

Chicken liver with grilled onion and eggs

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

Arugula, pomegranate seeds, beets, pine nuts, mint and sumac vinaigrette

Shallot, Dates, caramelized nuts, with shallot vinaigrette

Capers, oregano salsa, pickled kohlrabi, cashew cheese and zataar crackers

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

Beef tenderloin with tahini, fresh squeezed tomato, and spicy zaaluk. About 5oz

16 oz grilled American ribeye with confit marble potatoes and shallots, broccolini 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 sliced challa bread with parsley, almonds, sumac and all spice

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

Spicy tuna, serrano's, green onion, cucumber, avocado, sesame, topped with tuna sashimi and lime.

Avocado, green onion, cilantro, cucumber

Charcoal grilled Chilean seabass, oyster mushrooms, pilpel chuma okra, Jerusalem artichoke chips

Avocado & cucumber