SOUPS
(Serves 8-10) |
Chicken and matzo ball
pint with two matzo balls
quart with with three matzo balls
extra matzo balls |
6.00
12.00
1.00 ea |
Sweet and sour beef & cabbage soup
pint (serves 1-2)
quart (serves 2-3) |
6.00
12.00 |
APPETIZERS
(Serves 8-10) |
Traditional gefilte fish
with fresh horseradish and beet puree |
4.95 ea |
Chopped liver
garnished with egg |
9.00 lb |
Potato latkes
with apple sauce and sour cream |
6/15.00 |
Potato and zucchini latkes
with apple sauce and sour cream |
6/15.00 |
Charoset
grated apple, red wine, cinnamon, honey and nuts |
6.50 lb |
Seder plate
bitter herbs, haroset, roasted lamb bone,
hard cooked egg, parsley and lettuce |
15.00 |
Balsamic vegetable platter
a selection of grilled and roasted vegetables
marinated in herbs and drizzled with balsamic syrup |
45.00 |
|
SALADS
(Serves 8-10)
|
House salad
spring greens with grape tomatoes, carrots, cherry tomatoes, radishes and balsamic dressing |
36.00 |
Chopped salad
lettuce, tomatoes, sweet peppers, cucumbers, radishes, zucchini and broccoli, with matzo “croutons”
and a balsamic vinaigrette |
36.00 |
Cucumber salad
slightly pickeled sweet & sour cucumbers
with red onions |
9.00/ pint |
| |
|
| MAIN COURSE |
Braised beef brisket
wild mushroom, shallot & red wine sauce |
18.00 lb |
Whole roasted chicken
amish chicken roasted with a rosemary apricot
and honey glaze (serves 2-3) |
15.00 ea |
Matzo crusted chicken breast
stuffed with artichokes, basil and tomatoes |
9.50 ea |
Baked whitefish
served with lemon, parsley, shallot and
white wine sauce |
12.50 ea |
Vegetarian matzo lasagne
layered with roasted vegetables, spinach, mushrooms and a roasted tomato marinara sauce (serves 8-12)
|
Half Pan
/50.00 |
Meat matzo lasagne
layers of meat sauce, ricotta, mozzarella,
parmesan and matzo (serves 8-12) |
Half Pan
/50.00 |
| |
|
|
| SIDES |
| (half pan serves 10-12) |
Sweet potato kugel
sweet potatoes, matzo meal, cinnamon and raisins |
30.00 |
Matzo cheese kugel
with toasted almonds and granny smith apples |
30.00 |
| (By the Pound) |
Tzimmes
carrots and sweet potatoes braised in orange juice
with apples, prunes and honey |
8.00 |
| Horseradish and beet puree |
6.50 |
| Roasted garlic mashed potatoes |
7.50 |
| Herb roasted potatoes |
6.50 |
| Broccolini with lemon, garlic & toasted hazelnuts |
9.50 |
| Steamed vegetable medley |
8.50 |
| Grilled asparagus with truffle oil |
11.50 |
| Carrots glazed with mint and honey |
7.50 |
| |
|
| DESSERTS |
Chocolate decadence cake
rich, flourless chocolate cake served
with a raspberry coulis (serves 12-16) |
50.00
|
Chocolate ganache cheesecake
vanilla cheesecake covered in chocolate ganache
on a chocolate coconut base
individual cheesecake
whole cheesecake (serves 10-12) |
6.00
45.00 |
Lemon tart
creamy lemon filling in a coconut macaroon crust
garnished with raspberries (serves 8) |
35.00 |
Apple almond cake
topped with a cinnamon sugar + almond streusel (serves 8) |
35.00 |
Fresh strawberry-rhubarb cobbler
individual
large porcelain dish (serves 8-10) |
7.00
45.00 |
Coconut macaroons
dipped in dark chocolate |
6/15.00 |
|
