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Dinner

First Courses

Breads and dips

21

Brick oven focaccia bread

28

Finely chopped vegetables from the market, olive oil and lemon

48

Crispy iceberg, peanut butter, vinaigrette, Truffles Brie cheese and peanut crumble

64

Tofu Shawarma and market salad

58

Roasted tomatoes with cheese fondue, buffalo mozzarella, sweet balsamic and croutons

62

Homemade shallot ravioli, Shimeji mushrooms, tomato raisins, cheese fondue and candied pecans

66

Raw sea fish Messa style

76

"Shakshuka sashimi" - seared tuna, fresh "Shakshuka", six minutes egg and peppers Sandwich

76

Potato gnocchi, shrimp, blue cheese fondue, bisque and quail yolk

82

Purple calamari, foie gras relish, yuzu cream and puff black quinoa

76

Veal sweetbread, sweet potato tortellini, sunchoke cream and pearl onions broth

82

Liver pate with pears sorbet, bougatsa patisserie and cherry tomato jam

76

Veal "baklava", coconut cream, sweet potato & ginger, cinnamon, tahini, date honey pistachios and nuts

62

Seared foie gras with white chocolate "Valrhona" lemon sauce with a shot of Sassy Chocolate

112

Beef carpaccio, mustard, green leaves and parmesan

64

Main Courses

Truffle and goat cheese ravioli, white wine butter and Thassos olives

98

Corn risotto, truffles cream, mushrooms, soy, peanuts and roasted tomatoes - Vegan

98

Caramelized salmon fillet, soy, coconut cream, gnocchi, wild mushrooms, zucchini, coriander, basil and mint

152

Sea fish, sweet garlic crust, pasta sheet and light tomato butter

168

Shrimp and purple calamari, foie gras relish, yuzu cream and puff black quinoa

164

Beef fillet and potato cream in a chestnut balsamic stock / Madagascar peppercorns stock

168

Hanger steak skewer, merlot broth, caramelized onions, smoked puree and mushrooms duxelles

156

Tornado Rossini - MESSA Style, Truffle Cream and Merlot broth

232

Lamb chops, lamb sweet breads & entrecote "Strudel", crispy gnocchi and tomato & saffron fondue

217

Entrecote Mini hamburgers and fresh vegetables from the market

88

*There are dishes with a gluten-free option

BUSINESS SUNDAY-FRIDAY

Served from 12PM-4:45PM
First course and main course for your choice
The price will be determined according to the main course
Business drinks - cocktail 34 / Cava 28 / White or Red house wine 32 / beer 21

Bread and dips, Chef's herbal infusion

First Courses

Crispy iceberg, peanut butter, vinaigrette, Truffles Brie cheese and peanut crumble

Finely chopped vegetables from the market, olive oil and lemon

Tofu shawarma and market salad - vegan

Roasted tomatoes with cheese fondue, buffalo mozzarella, sweet balsamic and croutons

Homemade shallot ravioli, shimeji mushrooms, tomato raisins, cheese fondue and candied pecans

"Shakshuka sashimi" - seared tuna, fresh "Shakshuka" and a six minutes egg (Surcharge 10)

Purple calamari, foie gras relish, yuzu cream and puff black quinoa

Veal "baklava" with coconut cream, sweet potato with ginger, cinnamon, tahini, date honey, pistachios and nuts

Liver pate with cherry tomato jam

Beef carpaccio, mustard, green leaves and parmesan

Veal sweetbread served with sweet potato tortellini, sunchoke cream & pearl onions (Surcharge 15)

Main Courses

Beetroot & ricotta cheese tortellini with lemon cream, candied pecan, parmesan and croutons

98

Corn risotto, truffles cream, mushrooms, soy, peanuts and roasted tomatoes - Vegan

98

Sea fish kebab, chraime and homemade couscous

98

Roasted young chicken served with grilled antipasti and pearl onions broth

98

Mini entrecote hamburgers and fresh vegetables from the market

98

Truffle and goat cheese ravioli, white wine butter and Thassos olives

128

Cannelloni, mushrooms & Truffle duxelles, lemon fondue, spinach and tomato - Vegan

128

Sea bass fillet, shallot ravioli, mushroom, artichoke, tomatoes and porcini foam

134

Caramelized salmon fillet, soy, served with coconut cream, gnocchi, wild mushrooms, zucchini, coriander, basil and mint

134

Hanger steak skewer, merlot broth, caramelized onions, smoked puree, and mushrooms duxelles

144

Strips of beef fillet, mushrooms and potato cream in a chestnut balsamic stock / Madagascar peppercorns stock

144

*There are dishes with a gluten-free option

BUSINESS SATURDAY

Served from 12PM-4:45PM
First course and main course for your choice
The price will be determined according to the main course
Business drinks - cocktail 34 / Cava 28 / White or Red house wine 32 / beer 21

Bread and dips

First Courses

Brick Oven Focaccia bread

Crispy iceberg, peanut butter vinaigrette, truffles Brie cheese and peanut crumble

Tofu shawarma, Colorful carrots and market salad - Vegan

Homemade shallot ravioli, Shimeji mushrooms, tomato raisins, cheese fondue and candied pecans

Roasted tomatoes with cheese fondue, buffalo mozzarella, sweet balsamic and croutons

"Shakshuka sashimi" - seared tuna, fresh "Shakshuka", six minutes egg and peppers sandwich (Surcharge 10)

Raw sea fish Messa style

Purple calamari, foie gras relish and yuzu cream and puff black quinoa

Potato gnocchi, shrimp, blue cheese fondue, bisque and quail yolk (Surcharge 10)

Veal "baklava" with delicate coconut cream, sweet potato with ginger, cinnamon, tahini, date honey, pistachios and nuts

Liver pate with pears sorbet, bougatsa patisserie and cherry tomato jam

Beef carpaccio, mustard, green leaves and Parmesan

Veal sweetbread served with sweet potato tortellini, sunchoke cream and pearl onions broth (Surcharge 15)

Main Courses

Truffle and goat cheese ravioli, white wine butter and Thassos olives

146

Beet tortellini and cheese, lemon cream, candied pecans and croutons fragments

146

Cannelloni mushrooms & Truffle duxelles, lemon fondue, spinach and tomato – Vegan

146

Sea bass fillet, shallot ravioli, mushroom, artichoke, tomatoes and porcini foam

146

Caramelized salmon fillet, soy, coconut cream, crispy gnocchi, wild mushrooms, zucchini, coriander, basil and mint

146

Shrimp and purple calamari, foie gras relish and yuzu cream and puff black quinoa

146

Roasted young chicken served with grilled antipasti and pearl onions broth

146

Mini entrecote hamburgers and fresh vegetables from the market

146

Hanger steak skewer, merlot broth, caramelized onions, smoked puree, and mushrooms duxelles

156

Strips of beef fillet, mushrooms, potato cream in a chestnut balsamic stock / Madagascar peppercorns stock

146

*There are dishes with a gluten-free option

Desserts

Semifreddo brûlée, caramelized bananas & vanilla tuile

54

Strawberry dessert

68

Double cheese cake with white chocolate fondue & Mille-feuilles chips

58

"Black forest"- Messa style

68

Hot chestnuts, blue cheese & caramelized apples

48

Vegan Tahini parfait with raisins and pistachios, salep cream & halva

48

Sorbet

38

Vegan Menu

*Prices are in accordance with the relevant menu

First Courses

Finely chopped vegetables from the market, olive oil and lemon

Iceberg lettuce, peanut butter, green beans, shimeji mushroom and peanut crumble

Tofu Shawarma and market salad

Main Courses

Cannelloni, mushrooms & Truffle duxelles, lemon fondue, spinach and tomato

Corn risotto, truffles cream, mushrooms, soy, peanuts and roasted tomatoes

Desserts

Tahini parfait with raisins and pistachios, salep cream and halva

Sorbet

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