Appetizer
Warm Stone-Oven Baked Focaccia
Served with a selection of the chef’s house salads
Soup of the Day – Ask your server ………………………………………………………………………………………45
Noya Salad
A selection of young leafy greens and colorful vegetables with sliced chicken, dressed in the chef’s signature dressing …………………………………………………………………………………………………………………………55
Sautéed Mushroom & Chicken Breast Salad
Chicken breast and mushrooms sautéed with assorted vegetables in an Asian-style sauce ………………….65
Stone-Oven Baked Chicken Wings
Baked in a sweet glaze ……………………………………………………………………………………….………..……45
Stone-Oven Baked Tortilla
Filled with sliced chicken and a mix of colorful vegetables in a sweet sauce ………………………….….…..…60
Asado Aranchini
Fried rice balls filled with slow-cooked shredded asado beef, served on a seasoned tomato salsa …….……65
Chicken Liver Pâté
Served on onion jam, topped with blanched almonds ……………………………………………………………….65
Beef Carpaccio
Thinly sliced prime beef, drizzled with olive oil and balsamic ………………………………………………………70
Beef Tartare
Finely chopped beef with cucumber and kohlrabi, seasoned with olive oil and balsamic …………………….75
Roast Beef with Dijon Mustard Sauce
Finished with cracked black pepper, served on a bed of young greens ……………………………………………75
Stone-Oven Roasted Eggplant Carpaccio
Drizzled with house-made tahini, olive oil, and freshly ground black pepper ……………………………………45
Main Courses
Meat Trio Lamb ribs, entrecôte steak, and grilled chicken thighs, served with rice and sautéed vegetables -225
Noya’s pair Lamb ribs, entrecôte steak, lamb kebab, and grilled chicken thig served with confit garlic sauce and honey chestnut sauce, accompanied by rice and roasted vegetables -490
-Entrecôte Stuffed with Lamb Served with Dijon mustard sauce, rice, and sautéed vegetables -220
Ribeye steak (340 g) Served with confit garlic sauce and honey chestnut sauce, accompanied by rice and sautéed vegetables-215
Lamb Chops Served with rice and sautéed vegetables -360
Chicken Livers With caramelized onions and potatoes, served on mashed potatoes -115
Grilled Chicken Thighs Served with a dried fruit and cinnamon sauce, accompanied by mashed potatoes -135
Grilled Chicken Breast Seared on the grill with pesto sauce, served with mashed potatoes -115
Lamb Kebab in Peppercorn Sauce Served with Galilean tahini and rice -125
Asado Beef Slow-cooked beef in a chestnut, garlic, honey, and date syrup sauce, served on mashed potatoes -210
Asian-Style Stir-Fried Vegetables A variety of vegetables sautéed in Asian seasoning -100
Oven-Baked Salmon Fillet Served with lemon and fresh herb sauce, accompanied by mashed potatoes -160
Chef’s Special – Ask your server
Kids Menu
House-Made Crispy Schnitzel Served with mashed potatoes -85
Noya Burger (250 g) Prime beef burger served with a greens salad -85
Beverages
Mineral Water -16
Soda Water-13
Coca-Cola / Coke Zero / Sprite / Sprite Zero -16
Fresh Orange Juice / Lemonade -glass | 16 · Pitcher | 39
Beers
Corona / Leffe / Tuborg / Carlsberg -36
Weihenstephan -42
Business Lunch Menu
Starters
Noya Salad Young leafy greens and colorful vegetables in the chef’s signature dressing
Stone-Oven Roasted Eggplant Carpaccio
With house-made tahini, olive oil, and black pepper
Sautéed Mushroom & Chicken Breast Salad
With assorted vegetables in an Asian-style sauce
Soup of the Day – Ask your server
Main Courses
Ribeye steak(340 g) With confit garlic sauce and honey chestnut sauce, served with rice and sautéed vegetables -145
Grilled Chicken Thighs With dried fruit and cinnamon sauce, served with mashed potatoes -125
Lamb Kebab in Peppercorn Sauce Served with Galilean tahini and rice -120
Grilled Chicken Breast With pesto sauce and mashed potatoes -115
Oven-Baked Salmon Fillet With lemon and fresh herb sauce, served with mashed potatoes -125
Asian-Style Stir-Fried Vegetables-100
Dessert Menu
Special Couples’ Dessert -95
An indulgent dessert platter featuring: Cream-filled profiteroles coated in salted caramel sauce Coconut sushi Colorful macarons/French meringue cookies Served with vanilla ice cream
Pistachio Halva Crumble- 60 A crispy crumble base with halva parfait, served with chocolate sauce and pistachio kadaif threads.
Cookie Crunch Kinder- 60 A layered triangle of chocolate chip cookie dough filled with Kinder ganache.
Lemon Pistachio Tart- 60 A crispy pistachio and white chocolate feuilletine base topped with lemon crémeux and Chantilly cream.
Caramino-60
A triangle of dark chocolate cream and crème brûlée on a crunchy chocolate pretzel base, coated with crispy nougat pretzel for a hint of saltiness.
Roche Ball -60 Layers of crispy nougat and Belgian chocolate cream, coated with Ferrero Rocher, chocolate ganache, and caramelized hazelnuts, garnished with dark chocolate tuile.
Apple Tart- 60 Caramelized apple slices on a unique shortcrust pastry base, covered with streusel crumbles.
Soufflé -60 A warm soufflé made with premium Belgian chocolate.
Coconut Sushi- 60 Vanilla cream sushi wrapped in a layer of chocolate truffles and toasted coconut.
Vanilla Ice Cream -60 Served with halva threads and tahini.
Dessert Menu
Schnitzel | 80
Noya Hamburger (250 Gr.) from supreme meat with baked potatoes | 90
Schnitzel | 80
Noya Hamburger (250 Gr.) from supreme meat with baked potatoes | 90
Beverages
Mineral Water/Coca Cola/Cola Zero/Diet Coca Cola/Sprite/Diet Sprite/Fanta | 16
Carbonated Mineral Water | 13
Pellecrino | 42
Orange Juice / Lemonade – Glass 16 / Pitcher | 39
Beers:
Corona | 42
Weihenstephan | 42
Tuborg | 36
Carlsberg | 36
Hot Drinks
Espresso / Black Coffee, Flavored Tea | 12
Lunch business menu
Stone-oven baked homemade focaccia served with olive oil, salt, rosemary and antipasti
Appetizers
Noya Salad fresh young leaves salad with assorted vegetables, cranberries, peanuts in balsamic sauce and olive oil
Eggplant Terrine oven baked, escorted with tahini and olive oil
Chicken Liver grilled in cabernet, walnut and raisin sauce
Sautéed Mushroom Salad escorted by chicken strips, assorted vegetables and soy sauce
The Soup changes daily – Ask the waiter
Main Courses
Grilled Chicken Breast in a pesto sauce served with baked potatoes // 100
Lamb Kebab in a pepper sauce on a bed of galilee tahini served with a rice duet // 100
Chicken/Beef/Vegetarian Risotto in gravy served with assorted vegetables // 85
Chicken Liver with browned onion escorted by potato puree // 100
Spring Chicken with dried fruit, orange and cinnamon escorted by potato puree // 110
Entrecote Steak (340 Gr.) sauces of choice: peppered/cabernet/garlic chestnuts and honey escorted with rice duet // 120
Oven baked Salmon fillet with seasoning herbs, garlic and olive oil // 110
Business Lunce Discount
Dessert | 25
Glass of House Winw | 20
