ANTIPASTI
Bruschetta Integral- Strawberries, cherry tomatoes and celery green
Falafel- Pita bread and Israeli salad
Polenta with Dried Cod
Pumpkin Flan and Cream Cheese
Appetizer VIP- Hummus, babaganush, michweia, pita, burike, falafel, rice rolls in vine leaves
Shashuka Sabih-Spicy sauce with eggs gratin
Trio of Fish- Mullet raisins and pine nuts, marinated salmon, purèe of dried cod
Plate of Yellow Squash with Tahini
Salmon and Tuna Tartare with croutons
SALADS
Salmon Caesar Salad- Salmon, bread, croutons, salad, parmesan flakes
Delicata – Lettuce, Champignon, parmesan flakes, pumpkin seeds
Nicoise- Lettuce, Green beans, steamed potatoes, eggs, tomatoes, tuna, anchovies, salad, olive and onion
Spring salad- Tomatoes, tuna, dates, dry mixed fruits
Winter salad- Cabbage, carrots, celery, beets, walnuts, pears and cheese
Red salad- Green cabbage, beetroot and parmesan
PRIMI
Mejadra- Oriental rice with lentils and caramelized onions
Spaghetti all’arrabbiata- Spicy tomato sauce
Spaghetti alla pescatora- Fish sauce little spicy
Tagliatelle with four cheeses
Eggplant Parmigiana
Homemade gnocchi with radicchio and cheese
Cous Cous with vegetables- Carrots, zucchini, mint and chickpeas
Homemade Tagliolini with truffles
Paccheri, confit tomatoes and fresh tuna
Whole wheat spaghetti with broccoli sauce
SECONDI
Haraimi- Fish in spicy sauce with couscous
Fillet of Sea Bream with harissa and roses
Tuna steak with pink pepper
Red Pepper and baked egg gallettes
Vegan dish with rice- Mousse of broccoli, peas with caramelized onions, vegan meatballs, sauces
PIZZE
Fungaiola- Tomato, mozzarella, mushroom and parmesan cheese
Mari e Monti- Tomato, mozzarella, smoked salmon and mushrooms
Delice- Tomato, mozzarella, mascarpone, smoked salmon, radicchio and walnuts
Veg-pizza- Tomato, mozzarella, sliced tomatoes, grilled eggplant, mixed nuts
Vegetariana- Mozzarella, carrots, zucchini, onion and mint
Capricciosa kosher- Tomato, mozzarella, mushrooms, artichokes, olives
Patatosa- Tomato, mozzarella, boiled potatoes, anchovies and black olives
SIDES
Roast potatoes and plums with caramel
Baked pumpkin with rosemary
Spinach, raisins and pine nuts
Zucchini “concia”
Caponata alla giudea- Sweet-and-sour Sicilian dish made of fried aubergines, capers, olives and celery
Broccoli purèe and citrus sauce
In the magical city of Venice, built on more than 100 small islands in the Adriatic sea, you won’t find any streets or cars, but you will find one of the best kosher restaurants in Italy. Ghimel Garden is a dairy restaurant in the Campo del Ghetto Nuovo, started by Sylvie Menasche and Bruno Santi. Sylvie was born and raised in Venice and after traveling around Asia building restaurant experience, she came home and put her knowledge to good use. Sylvie’s partner, Bruno, was also born and raised in Venice and grew up in a large family with a legacy for preparing food and pastries for generations. [continued above, right]
Sylvie and Bruno believe that, “there’s no single culinary tradition common to all Jews; Jewish food is more like a kaleidoscope of flavors and fragrances merging individual facets of all the various communities and becoming an exclusive means of communication.” Their menu includes fish and vegetarian dishes, as well as offering vegan and gluten-free specialities. Small boats of curried vegetables served over couscous and a bowl of their cream of asparagus soup make for good starters. A great fish dish is the beautiful Rosa di Salmon, a pink salmon, marinated in orange and plated on a bed of rice, adorned with strawberries. The tuna tataki is served rare with citrus based soy sauce and is light yet flavorful. There are also Italian classics, like pizza and pasta, on the menu, of course. Ghimel Garden makes all their artisan breads in-house, including the homemade challah prepared every Friday morning.
