i The Menu · Spring 2026

A sample tasting, buffet-served.

Three courses — firsts, seconds, lasts — and a generous spread to choose from in each. Tailored to your room, your guests and the night. Buffet-style, served on a single designed table.

A Pree plated dish
a note from Adi

Every menu is composed for the room and the season. This is spring — citrus still bright, lamb with the last olives.

A Pree first-course spread
a note from Adi

We start where every Mediterranean meal starts — bread, oil, salt. Then plates that wake the table up: cured, raw, charred.

i.

firsts

choice of five
baked feta
accompanied by lightly sautéed cherry tomatoes, virgin olive oil, Maldon salt and oregano
beet carpaccio
toasted almonds, goat cheese, a touch of Maldon salt
homemade labneh
a passed down family recipe served with virgin olive oil & za'atar
vegetable platter
colorful fresh veggies, olive oil, lemon, Maldon salt
quinoa tabouli salad
a variety of fresh herbs, feta, our signature tomato vinaigrette
sweet & savory toasties
slices of cranberry walnut bread, a touch of honey, goat cheese & thyme
phyllo mini burekas
filled with a variety of cheeses and spinach
sweet potato latkes
oven baked mini pancakes, accompanied by chive sour cream, Maldon salt
mediterranean sashimi
fresh white fish, seasonal fruit, chili, sour cream
beef tartare
raw, cured with lemon and salt, served with creamy mustard aioli & mini toasts
** a variety of breads, olives, dips
ii.

seconds

choice of four
whole cauliflower
oven roasted, served with yogurt tahini sauce
summer salad
fresh greens, pear, avocado, goat cheese, pumpkin seeds, scallions, cranberries honey vinaigrette
bread bites salad
roughly chopped mediterranean veggies, kalamata olives, homemade challah croutons
onion quiche
handmade crumbly crust, thyme
cherry tomatoes tart tatin
3 color tomatoes, puff pastry, basil
asparagus on yogurt
toasted almonds, virgin olive oil
colorful pasta salad
sweet potato bits, garlic, olives
garlic & sage salmon
oven baked
mediterranean orzo
arugula, baked cherry tomatoes, snow peas, olive oil
tomato butter shrimp
sautéed cherry tomatoes, sage, white pepper
A Pree second-course dish
on the seconds

The shoulders of the meal. Roasted, baked, glazed — composed to share, made to keep coming back to.

A Pree dessert
sweet endings

A spread of small sweets, served alongside fresh seasonal fruit. Always a few — so guests can taste everything.

iii.

lasts

choice of three
crème fraîche & berries
topped with date syrup
honey sage tart
delicate crust, topped with fresh honey
basque cheesecake
creamy and delicate, originated from the spanish countryside
chocolate mousse
light and creamy, a hint of rosemary, Maldon salt
halva chocolate babka
homemade, freshly baked
rich chocolate cake
served with sour cream and fresh blueberries
greek yogurt, crumble & seasonal fruit compote
homemade compote, butter crumble, natural syrup, fresh mint
glazed citrus cake
citrus fruit, orange glaze, mandarin zest
** a variety of fresh seasonal fruit
** included in meal all seasonal ingredients may vary according to season and availability Spring 2026 · v. i
ii How the menu works

Tailored, to you.

i.
Buffet-style
Every Pree menu is served from a single, designed table. Guests build their own plates, return for what they love.
ii.
Seasonally led
The selection rotates with what's at the market. Spring brings citrus and lamb; summer, tomato and stone fruit.
iii.
Dietary-aware
Vegetarian, gluten-free, kosher-style and allergy adjustments are built in. Tell us what you need.

Request the full menu.

We'll send you the complete printed menu, customized for your event — with seasonal pairings and pricing.

Request menu Inquire about dates