Passover Menu

PASSOVER BEGINS THE EVENING OF APRIL 10, 2017

STARTERS 

Chicken soup with my grandmother’s famous matzoh balls (sold by the quart)

Potato pancakes with homemade chunky applesauce(sold by the dozen)

Lemon hummus served with spiced pita crisps(sold by the quart)

Cognac-laced chopped liver served with pears and apples (sold by the pint)

ENTREES

Brisket with tomatoes and carmelized onions and “au jus”

Herb roasted chicken pieces with lemon (on the bone)

Oven roasted turkey breast served with herb gravy

Roasted salmon fillet served with lemon-dill mousseline sauce on the side

SIDES

Horseradish mashed potatoes

Sweet potato and carrot tzimmes

Egg noodles with mushrooms, carmelized onions and chives

Asparagus vinaigrette with lemon zest

Roasted potatoes with capers and rosemary

Roasted brussel sprouts with toasted macadamia nuts

PLEASE PLACE YOUR ORDERS VIA EMAIL OR TELEPHONE BY APRIL 1, 2017

Minimum order for 20 people

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